Commercial Food Products Research Articles

A Simple Flow Amperometric Electrochemical Biosensor Based on Chitosan Scaffolds and Gold Nanowires Modified on a Glassy Carbon Electrode for Detection of Glutamate in Food Products

AbstractA glutamate biosensor based on cross‐linked glutamate oxidase with chitosan (CHIT) on a carbon nanotube (CNT)‐modified gold nanowire (AuNW) was constructed and applied in a flow injection analysis (FIA) system. The AuNW was produced using an alumina template membrane and characterized using scanning electron microscopy (SEM) with a 120‐nm diameter. The CHIT cross‐linked CNT slurry was mixed with AuNW and cast on the surface of a glassy carbon electrode (GCE), followed by immobilization with the glutamate oxidase. Optimization of the experimental parameters, including the applied potential, enzyme loading, flow rate, type of buffer and pH, resulted in values of 0.7 V, 30 μL, 1.0 mL min−1, phosphate buffer, and pH 7.4, respectively. The analytical working curve was linear in the ranges from 10 to 100 (R2=0.9981) and 100 to 20,000 μM glutamate (R2=0.9821) with a low detection limit of 1.2 μM (S/N=3). A glutamate biosensor with an FIA system was used to determine glutamate in samples of Thai commercial food products.

Capturing qualitatively different healthfulness images of food products

Purpose – The purpose of this paper is to establish whether food products carry qualitatively different healthfulness images in consumers’ minds. The images explored in this paper go beyond the conventional healthful vs unhealthful dichotomy. The limitations of mainstream healthfulness perception research were pinpointed and a multi-dimensional conception of food product healthfulness images was introduced in an attempt to extend current theorizing. Design/methodology/approach – A pilot test (n=17) was conducted to develop a tool for measuring multi-dimensional healthfulness images of food products. The main study (n=1,081) comprised of an internet survey exposing respondents to pictures of various commercial food products. Findings – Empirical support for the existence of qualitatively different healthfulness images in consumers’ minds for food products was found. First, a food product perceived in overall as more unhealthful than its counterpart was still viewed as more healthful in certain specific way. Second, respondents reported to yield dissimilar health benefits (e.g. energy and appearance vs emotional well-being and self-management) from consuming two food products that were in overall perceived as equally healthful. Practical implications – In their communication, food marketers should emphasize those healthfulness image dimensions that consumers strongly perceive to characterize their food product. Second, companies can learn from analyzing the role of their own and competitors’ branding and packaging solutions in shaping consumers’ food product healthfulness image experiences. Third, consumer target group understanding is helpful in managing these experiences. Social implications – The results can assist in the fight against obesity. It is possible that the wider use of more emotionally evocative and cognitively effortless food-related communication enabled by uncovering of qualitative healthfulness images can produce more healthy food choices in the long run due to their higher persuasive power in certain consumer groups. Originality/value – This study was the first to show that food products can carry qualitatively different healthfulness images in consumers’ minds. It developed and introduced an easy measuring technique, based on the health-related motive orientation theory, for capturing them. It propagated for a multi-dimensional conception of food product healthfulness images and for the need to acknowledge the role holistic information processing and peripheral cues in their genesis.

Multiplex ligation-dependent probe amplification (MLPA) for simultaneous detection of DNA from sunflower, poppy, flaxseed, sesame and soy allergenic ingredients in commercial food products

This work describes a multiplex ligation-dependent probe amplification (MLPA) technique for the simultaneous detection of five food allergens: sunflower, poppy, flaxseed, sesame and soy. Species-specific MLPA half-probes were designed to detect the DNA from the targeted species. Ligated probes were amplified by polymerase chain reaction (PCR) and amplicons were detected using capillary electrophoresis. The specificity of the MLPA system was assessed against DNA from more than 50 plant and animal species. The limit of detection (LOD) of the assay was determined to be 10 mg kg−1in a model cookie experimentally spiked with different concentrations of the target species. The applicability of the MLPA was demonstrated through the analysis of 56 different commercial products (breads, pastries, cereals, chocolates, drinks, etc.), evidencing the presence of one or more undeclared allergenic ingredients in some of the tested samples. Real-time PCR assays were also performed to confirm and complement MLPA results. The MLPA technique has proved as a qualified screening tool for determining the presence of low amounts of sunflower, poppy, flaxseed, sesame and soy in processed foods.

Mycotoxin contamination in corn smut (Ustilago maydis) galls in the field and in the commercial food products

Corn infected with Ustilago maydis, causal agent of common smut disease, produces galls that are used as food in certain cultures, but may be contaminated with mycotoxins. The objective of this study was to determine mycotoxin levels in common smut galls (CSGs) collected from the field at corn ear reproductive stages R1 through R5 and in commercial CSGs products. The study was conducted in 2012 and 2013. A simple extraction method for five mycotoxins was devised and the results showed the presence of these compounds in CSGs in corn during ear development at various physiological stages. Fumonisin was the major mycotoxin in CSG samples in both 2012 (63%, ≤150.7 μg g−1) and 2013 (46.9%, ≤20.9 μg g−1); followed by aflatoxin (2012: 2%, ≤14.7 ng g−1; 2013: 30.6%, ≤10.8 ng g−1) and zearalenone (2012: ≤41.70 ng g−1; 2013: ≤12.40 ng g−1). Deoxynivalenol (DON) was only detected in 2012 (≤1.6 μg g−1), and cyclopiazonic acid was only detected in 2013 (≤3.18 μg g−1). Commercial canned and fresh CSG samples also contained detectable amounts of mycotoxins including aflatoxin, fumonisin, CPA, and DON. Aspergillus flavus was isolated from selected 2013 CSG field samples at R2 or older (0–1.6 × 106 cfu/g), whereas Fusarium spp were isolated at R1 or older (0–7.5 × 107 cfu/g). These results indicate that CSGs can be infected with mycotoxigenic fungi and contaminated with mycotoxins. The incidence of mycotoxins in commercially available CSG products was highly variable and warrants further study.

Validated UPLC-MS/MS Methods To Quantitate Free and Conjugated Alternaria Toxins in Commercially Available Tomato Products and Fruit and Vegetable Juices in Belgium.

Ultraperformance liquid chromatography tandem mass spectrometry and Quick, Easy, Cheap, Effective, Rugged, and Safe based analytical methodologies to quantitate both free (alternariol (1), alternariol monomethyl ether (2), tenuazonic acid (3), tentoxin (4), altenuene (5), altertoxin-I (6)) and conjugated (sulfates and glucosides of 1 and 2) Alternaria toxins in fruit and vegetable juices and tomato products were developed and validated. Acceptable limits of quantitation (0.7-5.7 μg/kg), repeatability (RSDr < 15.7%), reproducibility (RSDR < 17.9%), and apparent recovery (87.0-110.6%) were obtained for all analytes in all matrices investigated. 129 commercial foodstuffs were analyzed, and 3 was detected in 100% of tomato product samples (<LOQ to 333 μg/kg), while 1, 2, 4, and 5 were also frequently detected (21-86%, <LOQ to 62 μg/kg). Moreover, low levels (<LOQ to 9.9 μg/kg) of modified Alternaria toxins (sulfates of 1 and 2) were repeatedly detected. A deterministic dietary exposure assessment revealed the possible risk for human health related to the presence of 1 and 2 in tomato based foodstuffs, whereas 3 is unlikely to be of human health concern.

Development and Application of an Alert System to Detect Cases of Food Poisoning in Japan.

Recent public health concerns regarding commercial food products have increased the need to develop an automated method to detect food product-related health events. We developed and verified a method for the early detection of potentially harmful events caused by commercial food products. We collected data from daily internet-based questionnaires examining the presence or absence of symptoms and information about food purchased by the respondents. Using these data, we developed a method to detect possible health concerns regarding commercialized food products. To achieve this, we combined the signal detection method used in the reporting system of adverse effects of pharmaceutical products and the Early Aberration Reporting System (EARS) used by the United States Centers for Disease Control. Whiteleg shrimp (Litopenaeus vannamei), which had odds ratio and Odds(−) of 8.99 and 4.13, respectively, was identified as a possible causative food product for diarrhea and vomiting. In conclusion, this study demonstrated that food distributors can implement post-marketing monitoring of the safety of food products purchased via the internet.

Isotope dilution-liquid chromatography/mass spectrometric method for the determination of riboflavin content in multivitamin tablets and infant formula

Isotope dilution liquid chromatography/mass spectrometry (ID-LC/MS) was developed to measure riboflavin contents in infant formula and multivitamin tablets. 13C4, 15N2-riboflavin was used as an internal standard. For infant formula, acid hydrolysis was conducted after spiking internal standard to release bound riboflavin. Free riboflavin in the multivitamin tablets was extracted with distilled water for 3h at 4°C. The mass spectrometer was operated in selected ion monitoring mode to observe the collisionally induced dissociation channels of m/z 377→243 for riboflavin and m/z 383→249for13C4,15N2-riboflavin. The developed method was validated based on tests of repeatability and reproducibility, evaluation of measurement uncertainty, and analysis of available certified reference materials. For infant formula and multivitamin samples, the repeatability was 0.1–0.4% and 0.3–1.2%, and the reproducibility was 1.4 and 1.0%, respectively. The realtive expanded uncertainty of analyzing homogenized sample was ranging 1–4%. Therefore, the developed method showed that it has as a high-order metrological quality. The developed ID-LC/MS method was also tested for the accurate analysis of riboflavin in commercial food products including infant formula, breakfast cereals, milk, and multivitamin tablets.

Polychlorinated dibenzo-p-dioxins, dibenzofurans and dioxin-like PCBs in commercialized food products from Colombia

Polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzofurans (PCDFs) and dioxin-like polychlorinated biphenyls (dl-PCBs) are commonly known as dioxins and are the most toxic members of persistent organic pollutants (POPs) because present a variety of health effects especially as promoting agent of growing and transformation of cancer cells. They are bio-accumulate in humans primarily via the diet, specifically by ingestion of foods that have high lipid content which are generally associated with foods of animal origin such as oils and fats and with fishery and dairy products. In Colombia the Ministry of Health and Social Protection which is the entity responsible for surveillance food conditions, has established maximum levels for dioxins and dl-PCBs in oils from animal and vegetable origins. Oils of vegetable and animal origin represent an appreciable intake in the country thus the presence of dioxins and dl-PCBs in these materials is a matter of concern because they can bioaccumulate in fat. In this contribution the levels of PCDD/Fs and dl-PCBs in olive, soybean, fish oil, butter and shrimp consumed in Colombia were determined using HRGC-HRMS and were compared with the maximum levels permitted in oil samples according to both the Colombian and European regulations. WHO-TEQ concentrations for PCDD/Fs and dioxin like PCBs ranged from 0.24 to 1.710pgWHO-TEQ PCDD/Fg−1 of fat and from 0.050 to 3.000pgWHO-TEQ PCBg−1 of fat, respectively. As expected, fish oils and shrimp present the highest WHO-TEQ PCDD/Fs and dl-PCBs values followed by butter and soybean oil sample, while the olive oil shows the lowest levels. In general, the vegetable oils show levels below the limits established by both the Colombian and European regulations. The levels from soybean oil found in this study were slightly higher than the threshold established both by the Commission Regulation European Union (EU) and the Colombian legislation, while fish oils showed concentrations above the European regulations. Furthermore, shrimp exhibited values below the maximum concentration levels established by the EU and Colombian regulation.

Sustainable valorisation of seafood by-products: Recovery of collagen and development of collagen-based novel functional food ingredients

Abstract Aquatic, especially marine ecosystem is still an untapped reservoir of bioactive compounds, which have considerable potential to supply novel ingredients towards the development of commercial functional food products. Seafood products are an important part of the diet in many nations. Moreover, as a source of protein, seafood plays a significant role as functional components that are essential to human health. In industry or local seafood shops, processing of seafood generates a huge quantity (50–80%) of nonedible by-products, which are discarded as waste or underutilised in several parts of the world. These seafood processing by-products are rich sources of various novel and valuable biomolecules such as collagen and gelatin. In this review, scope of seafood by-products has been explored to recover the realistic collagen. The sustainable valorisation of seafood by-products may lead towards the development of healthy and functional food ingredients/products. Furthermore, the significant challenges towards the development of collagen-based functional food ingredients are also discussed. Industrial relevance With the increasing amount of seafood processing by-products worldwide, the recent trend towards the utilisation of collagen and their derived biomaterials to develop the various functional food and beverages is gaining momentum. Seafood processing by-products are a rich source of bioactive collagen molecules with potential nutraceutical/functional properties. Seafood processing industries are constantly trying to maximum utilisation of seafood by-products. This review article puts forward an alternative use of seafood processing by-products which may help to accelerate their business with significant benefits. The collagen-based novel functional food ingredient contains a nutritional benefit, such as essential and non-essential amino acid to improve the quality of different food products. It can also be used as natural antioxidants and texturing agents that will reduce the utilisation of chemical preservatives and may be able to fulfil the consumer demands for safe and green food products. In addition, the current status, challenges and the future directions in the development of seafood derived collagen peptides as functional ingredients is also discussed. This review suggests a biological solution for the disposal of the seafood processing by-products that creates an environmental pollution issues. This article reveals the opportunity to utilise the seafood by-products for the development of high value-added collagen-based functional food ingredients.

An ISO-Protein Model Food System for Evaluating Food Texture Effects

Perceptions of food quality, acceptability and satiety are often driven by food texture. It is hypothesized that food texture alters satiety by adjusting eating rate and enjoyment; however, few studies have evaluated wide ranges of food textures with standardized nutritional compositions. The goal of this study was to formulate and characterize a set of isocaloric, macronutrient-matched model foods with varying textures. Six distinct food textures were produced by varying the extent and type of aggregation of 11% whey protein isolate solutions. Textures were grouped into fluid-like (fluid, thin and thick semisolids) and solid-like (three soft solid gels) based on rheological and sensory properties. Increasing sample mechanical stiffness coincided with increasing cohesiveness in fluid-like textures and decreasing cohesiveness in solid textures; total oral manipulations increased with increasing stiffness. Trends in sensory cohesiveness reflected that solid textures are fractured with the molars while fluid-like textures are manipulated by tongue and jaw movements. These model foods demonstrated properties in the range of commercial food products. They are applicable to investigating structural mechanisms responsible for texture and satiety. A scheme was developed that outlines structural breakdown and coinciding perception of textural properties during oral processing. Practical Applications Understanding the multidisciplinary relationships among food structure, texture, sensory perception, satiety and nutrient availability are fundamental in the formulation of healthy and enjoyable food products. However, the selection of products to evaluate the role of food structure upon texture and health is often difficult due to variations in macronutrients, total calories, and sample volume. This research provides a nutritionally standardized model food system that spans a textural spectrum of fluids, semisolids, and soft solids. The basic model foods presented here can be used to establish fundamental relationships between food structure and physiological outcomes. Additionally, these model foods can easily be reformulated to represent more complex structures (e.g., mixed gels, emulsions) or to evaluate the effects of added flavor or color.

High consumption of commercial food products among children less than 24 months of age and product promotion in Kathmandu Valley, Nepal.

Commercially produced complementary foods can help improve nutritional status of young children if they are appropriately fortified and of optimal nutrient composition. However, other commercially produced snack food products may be nutritionally detrimental, potentially increasing consumption of foods high in salt or sugar and displacing consumption of other more nutritious options. Helen Keller International, in collaboration with the Nepal government, implemented a study to assess mothers' utilization of commercial food products for child feeding and exposure to commercial promotions for these products. A cross‐sectional survey was conducted among 309 mothers of children less than 24 months of age across 15 health facilities. Utilization of breastmilk substitutes was low, having been consumed by 6.2% of children 0–5 months of age and 7.5% of children 6–23 months of age. Approximately one‐fourth (24.6%) of children 6–23 months age had consumed a commercially produced complementary food in the prior day. Twenty‐eight percent of mothers reported observing a promotion for breastmilk substitutes, and 20.1% reported promotions for commercially produced complementary foods. Consumption of commercially produced snack food products was high at 74.1% of children 6–23 months. Promotions for these same commercially produced snack food products were highly prevalent in Kathmandu Valley, reported by 85.4% of mothers. In order to improve diets during the complementary feeding period, development of national standards for complementary food products is recommended. Nutritious snack options should be promoted for the complementary feeding period; consumption of commercially produced snack food products high in sugar and salt and low in nutrients should be discouraged.

High use of commercial food products among infants and young children and promotions for these products in Cambodia.

Despite national improvements in child survival, 40% of Cambodian children less than 5 years of age are stunted. Commercially produced complementary foods could be nutritionally beneficial for young children in Cambodia if fortified and of optimal nutrient composition. However, other nutrient‐poor commercially produced snack foods may be detrimental to young child feeding by displacing consumption of other nutritious foods. This study assessed consumption of commercial food products among infants and young children and their mothers' exposure to promotions for these products. A cross‐sectional survey was conducted among 294 mothers of children less than 24 months of age living in Phnom Penh. Of children 6‐23 months of age, 55.0% consumed a commercially produced snack food product on the prior day, and 80.6% had consumed one in the prior week. Only 12 (5.4%) children 6‐23 months of age had consumed a commercially produced complementary food. Almost all mothers (96.9%) had observed a promotion for a commercially produced snack food product, and 29.3% reported observation of a promotion for a commercial complementary food. Only one‐third (32.9%) of children 6‐23 months of age achieved a minimum acceptable diet. Findings indicate that there is a need to improve infant and young child feeding practices among children less than 24 months of age living in Phnom Penh. Nutritious options should be promoted, and consumption of unhealthy commercially produced snack food products should be discouraged.

Quartz crystal microbalance sensor based on molecularly imprinted polymer membrane and three-dimensional Au nanoparticles@mesoporous carbon CMK-3 functional composite for ultrasensitive and specific determination of citrinin

Citrinin (CIT) is difficult to measure since only trace levels are present in commercial food products. In this study, a novel three-dimensional (3D) molecularly imprinted quartz crystal microbalance (QCM) sensor for trace CIT detection was constructed by electro-polymerizing o-aminothiophenol on Au nanoparticles@mesoporous carbon CMK-3 (AuNPs@CMK-3) functional composite modified Au electrode surface. Herein, AuNPs@CMK-3 functional composite acted as signal amplifier since the 3D structure and large specific surface area of AuNPs@CMK-3 functional composite were beneficial to increase the amount of effective imprinted sites and subsequently improve the sensitivity of the sensor. The preparation process of the QCM sensor was characterized by scanning electron microscope, transmission electron microscope, cyclic voltammetry and electrochemical impedance spectroscopy. Under the optimal conditions, the proposed sensor showed a linear frequency shift to the concentration of target CIT ranging from 6.0×10−9 to 2.0×10−7molL−1 with a low detection limit of 1.8×10−9molL−1 (S/N=3). The sensitive sensor exhibited excellent selective recognition, anti-interference capability, reproducibility and long-term stability, and was successfully applied to analyze trace CIT in cereal samples with satisfactory recoveries, suggesting the proposed sensor is promising for the detection of CIT at trace levels in foods.

Detection by real time PCR of walnut allergen coding sequences in processed foods

A quantitative real-time PCR (RT-PCR) method, employing novel primer sets designed on Jug r 1, Jug r 3, and Jug r 4 allergen-coding sequences, was set up and validated. Its specificity, sensitivity, and applicability were evaluated. The DNA extraction method based on CTAB–phenol–chloroform was best for walnut. RT-PCR allowed a specific and accurate amplification of allergen sequence, and the limit of detection was 2.5pg of walnut DNA. The method sensitivity and robustness were confirmed with spiked samples, and Jug r 3 primers detected up to 100mg/kg of raw walnut (LOD 0.01%, LOQ 0.05%). Thermal treatment combined with pressure (autoclaving) reduced yield and amplification (integrity and quality) of walnut DNA. High hydrostatic pressure (HHP) did not produce any effect on the walnut DNA amplification. This RT-PCR method showed greater sensitivity and reliability in the detection of walnut traces in commercial foodstuffs compared with ELISA assays.

The Fresh New Future of Preservatives

THE FRESH NEW FUTURE OF PERSERVATIVES BY DIANA NGUYEN F ood is an essential part of life. Unfortunately for us it does not last forever. Before refrigeration, people had to find a way to store food for times of low crop yield, travel across great distances, and times of famine. Honey, salt, sugar, spices, pepper, onion, gar- lic, and ginger were used throughout history as natural ways to protect food from rotting and make food about to go bad easier and safe to swallow. In fact, keeping food preserved spurred an entire economy in the 14th century as well as European access to the Americas through spice trade. Since then, the Food Drug Association (FDA) in the United States has approved thousands of preservatives from acacia to zoalene for use in commercial food products. However, with recent consumer cautiousness towards artificial preserva- tives, there is a movement towards a more natural approach to food preservation. The basis of what makes a preservative work is the inhibition of the growth of microbes and fungi as well as the protection against damaging free radicals which can cause cancer, heart disease, and speed up the aging process, according to Louis & Parke. 1 Therefore, preservatives play with a delicate balance between what can kill certain organ- isms that cause spoilage without damaging or killing us. A major part of drawing that line is FDA regulated concentrations and restrictions on certain substances to help maintain standards of limited toxicity. PRESENT PERSERVATIVES While the FDA has approved certain preservatives for human consumption, thatdoesn’t mean they are completely free of negative side effects. Sulfur dioxide is legally used with many products, like dried fruits, fruit juices, and some meats. It keeps the fruits from looking discolored and has antimicrobial properties. Though it has been used since ancient times as a preservative, studies have shown some apparent issues of this gas that can be toxic at standard atmosphere. Individuals with asthma should be careful, as sulfur dioxide could aggrevate symptoms. 2 However, it is still FDA approved at concentrations lower than .05% in foods. “T he Food Drug Association (FDA) in .the United States has approved thousands of preservatives from acacia to zoalene...” Nitrates are common as well in the industry of food preservation, particularly with processed meats. They help to keep cold cuts and cured meats fresh by inhibiting the enzymes of molds. Nitrite toxicity is due to tissue death from lack of oxygen. Nitrates convert haemoglobin, an oxygen carrying protein in the blood to a defective form known as methaemoglobin. Concerns have been brought up about their use as infants are par- ticularly sensitive and nitrates are also used in mashed vegetable baby food. There is also issues about nitrates being carcinogenic. Studies have shown “interaction of nitrite with a variety of nitrogenous compounds, including secondary amines, either in the food matrix Berkeley Scientific Journal | FALL 2016

발효식품 추출물과 미생물을 활용한 참깨 종자전염성 병 방제

참깨 ì¢ ìžì „ì—¼ì„± 병해를 ë°©ì œí•˜ê¸° 위하여 다양한 ìœ ìš©ë¯¸ìƒë¬¼ì„ í•¨ìœ í•˜ëŠ” 김치, ê³ ì¶”ìž¥, 된장, 간장, 막걸리를 채집하여 식품 추출물을 ì¡°ì œí•˜ê³ ì¢ ìžì „ì—¼ì„±ë³‘ì›ê· ì— 대한 ì–µì œ 효과를 조사하였다. 추가로 ì‹í’ˆìœ ëž˜ 미생물의 참깨 ì¢ ìžì „ì—¼ì„± 병해 ì–µì œ 효과를 in vitro 및 in vivo 조건하에서 조사하였다. 50개 식품추출물에 처리한 참깨 ì¢ ìžë¥¼ ìƒ¤ë ˆìƒì— 처리하였을 때 20개 식품추출물이 ìœ ë¬˜ì©ìŒì¦ìƒì„ 92% 이상 ê°ì†Œì‹œì¼°ê³ , 7개 식품 추출물 처리는 온실조건에서 지상부 출현율을 58.3-66.8% 향상시키는 것으로 나타났다. 여러 발효식품으로부터 얻은 218 ì¢ ì˜ 발효미생물 중 7ì¢ ì˜ ì¢ ìžì „ì—¼ì„± ë³‘ì›ê· ì— 대하여 높은 í•­ê· í™œì„±ì„ 보였던 29ê· ì£¼ë¥¼ 처리하여 ì¢ ìžì†Œë íš¨ê³¼ë¥¼ ê²€ì • 한 ê²°ê³¼, 20ê· ì£¼ê°€ 병 ì–µì œ 효과가 있는 것으로 나타났다. 20ê· ì£¼ 중 13ê· ì£¼ëŠ” 모썩음 증상을 ìœ ì˜ì„± 있게 감소시켜 ê±´ì „ì£¼ìœ¨ì„ 향상시키는 것으로 나타났다. 16S rDNA region의 염기서열분석을 통해 in vitro 및 in vivo에서 í•­ê· í™œì„± 및 ì¢ ìžì†Œë íš¨ê³¼ë¥¼ 보인 ì‹í’ˆìœ ëž˜ ìœ ìš©ë¯¸ìƒë¬¼ 16ì¢ ì— 대한 ë™ì •ì„ 수행하였다. ê·¸ ê²°ê³¼ 14ê· ì£¼ëŠ” Bacillus 속 ì„¸ê· ìœ¼ë¡œ, 막걸리로부터 분리된 2ê· ì£¼ëŠ” Saccharomyces 속으로 ë™ì •ë˜ì—ˆë‹¤. 발효식품에서 분리된 ì„ ë°œ ê· ì£¼ëŠ” 대부분 B. amyloliquifaciens 인 것으로 나타났다. ì„ ë°œ ê· ì£¼ 중 B. amyloliquefaciens Gcj2-1와 B. amyloliquefaciens Gcj3-1를 ì½”íŒ ì œë¡œ bentonite, kaolin, talc 및 zeolite를 첨가 혼화하여 ì œì œí™”í•˜ì˜€ì„ 때 두 ê· ì£¼ 공히 talc 와 kaolin ì œí˜•ì´ ì–µì œ 효과가 ìš°ìˆ˜í•˜ì˜€ê³ ê·¸ 다음이 zeolite ì œí˜•ì´ì—ˆë‹¤. 그러나 bentonite ì œí˜•ì˜ 경우에는 타 ì œí˜•ì— 비해 ì–µì œ 효과가 낮게 나타났다. ì„ ë°œëœ ë°œíš¨ì‹í’ˆìœ ëž˜ 미생물은 in vitro와 온실조건에서 참깨 ì¢ ìžì „ì—¼ì„±ë³‘ ë°©ì œì— 있어서 효과 ì ì¸ 것으로 확인되었다. 이상의 결과를 근거로 국내산 발효식품 추출물 및 발효식품 ìœ ëž˜ 미생물은 참깨 ì¢ ìžì†Œë ìš© ë°©ì œì œë¡œì„œ ì‚¬ìš©ë ìˆ˜ 있을 것으로 생각된다.

Multi-Criteria Decision Analysis to identify dryland ecosystem service trade-offs under different rangeland land uses

Land degradation undermines ecosystem service provision, limiting economic returns from semi-arid rangelands. We apply a Multi-Criteria Decision Analysis (MCDA) to assess the value of ecosystem services, using monetary and non-monetary techniques in semi-arid rangelands in Kgalagadi District, southern Botswana. In doing so, we provide an empirical understanding of the linkages between policy, land use and the provision of ecosystem services based on the perspectives of local stakeholders identified through interviews and a workshop consultation. Findings suggest communal grazing provides the widest range of monetary and non-monetary values linked to ecosystem service delivery. Current economic incentives and policy initiatives supporting the livestock sector, linked to fencing and borehole drilling, create perverse incentives that over-emphasise commercial food production at the expense of other services. We identify a need for policy reforms to support livelihood diversification through the provision of a wider range of ecosystem services, and for further research to explore market opportunities for veld products and carbon trading. We show that MCDA offers a useful holistic assessment framework that could be applied more widely to semi-arid rangelands globally.

Development and inter-laboratory transfer of a decaplex polymerase chain reaction assay combined with capillary electrophoresis for the simultaneous detection of ten food allergens

Food allergies cause health risks to susceptible consumers and regulations on labeling of food allergen contents have been implemented in many countries and regions. To achieve timely and accurate food allergen labeling, the development of fast and effective allergen detection methods is very important. Herein, a decaplex polymerase chain reaction (PCR) assay combined with capillary electrophoresis was developed to detect simultaneously 10 common food allergens from hazelnut, pistachio, oat, sesame, peanut, cashew, barley, wheat, soybean and pecan. The absolute limit of detection (LODa) of this system is between 2 and 20 copies of haploid genome, and the relative LOD (LODr) is as low as 0.005% (w/w) in simulated food mixtures. The developed assay was subsequently applied to 20 commercial food products and verified the allergen ingredients stated on the labels. Furthermore, results using this decaplex PCR assay was successfully replicated in three other laboratories, demonstrating the repeatability and applicability of this assay in routine analysis of the 10 food allergens.

Quantitative indirect ELISA for determination of walnut proteins in foods

An indirect enzyme-linked immunosorbent assay (ELISA) capable of detecting walnut proteins in commercial products was developed. Polyclonal antibodies against soluble walnut protein were used. Specific epitopes of walnut protein were analyzed for cross activity with peanut, soybean, sesame, rice, wheat, jujube, and defatted milk protein. Epitopes of walnut proteins had no cross activity. The indirect ELISA was highly specific for soluble walnut proteins. Recovery values from walnut protein solutions ranged from 88.47 to 115%, and low coefficients of variation (<10%) indicated good repeatability. Intra and inter-assay precisions were <6 and <7 %, respectively. The limit of detection was 10 ng/mL of soluble walnut protein. The method was applied to detect some commercial food products in China and the results showed that indirect ELISA could be promisingly used to quantify adulteration of walnut processed foods.

Determination of β-N-methylamino-L-alanine, N-(2-aminoethyl)glycine, and 2,4-diaminobutyric acid in Food Products Containing Cyanobacteria by Ultra-Performance Liquid Chromatography and Tandem Mass Spectrometry: Single-Laboratory Validation.

A single-laboratory validation study was completed for the determination of β-N-methylamino-L-alanine (BMAA), N-(2-aminoethyl)glycine (AEG), and 2,4-diaminobutyric acid (DAB) in bulk natural health product supplements purchased from a health food store in Canada. BMAA and its isomers were extracted with acid hydrolysis to free analytes from protein association. Acid was removed with the residue evaporated to dryness and reconstituted with derivatization using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AccQ-Fluor). Chromatographic separation and detection were achieved using RP ultra-performance LC coupled to a tandem mass spectrometer operated in multiple reaction monitoring mode. Data from biological samples were evaluated for precision and accuracy across different days to ensure repeatability. Accuracy was assessed by spike recovery of biological samples using varying amino acid concentrations, with an average recovery across all samples of 108.6%. The analytical range was found to be 764-0.746 ng/mL prior to derivatization, thereby providing a linear range compatible with potentially widely varying analyte concentrations in commercial health food products. Both the U. S. Food and Drug Administration (FDA) and U. S. Pharmacopeia definitions were evaluated for determining method limits, with the FDA approach found to be most suitable having an LOD of 0.187 ng/mL and LLOQ of 0.746 ng/mL. BMAA in the collected specimens was detected at concentrations lower than 1 μg/g, while AEG and DAB were found at concentrations as high as 100 μg/g. Finding these analytes, even at low concentrations, has potential public health significance and suggests a need to screen such products prior to distribution. The method described provides a rapid, accurate, and precise method to facilitate that screening process.