Decrease In Sugar Content Research Articles

Black Goji Berry (Lycium ruthenicum) Juice Fermented with Lactobacillus rhamnosus GG Enhances Inhibitory Activity against Dipeptidyl Peptidase-IV and Key Steps of Lipid Digestion and Absorption.

With the global increase in hyperglycemia and hyperlipidemia, there is an urgent need to explore dietary interventions targeting the inhibition of dipeptidyl peptidase-IV (DPP-IV) and lipid digestion and absorption. This study investigated how Lactobacillus rhamnosus GG (LGG) affects various aspects of black goji berry (BGB) (Lycium ruthenicum Murr.) juice, including changes in physicochemical and functional properties, as well as microbiological and sensory attributes. Throughout the fermentation process with 2.5-10% (w/v) BGB, significantly improved probiotic viability, lactic acid production, and decreased sugar content. While total flavonoids increase, anthocyanins decrease, with no discernible change in antioxidant activities. Metabolite profiling reveals elevated phenolic compounds post-fermentation. Regarding the inhibition of lipid digestion and absorption, fermented BGB exhibits improved bile acid binding, and disrupted cholesterol micellization by approximately threefold compared to non-fermented BGB, while also increasing pancreatic lipase inhibitory activity. Furthermore, a decrease in cholesterol uptake was observed in Caco-2 cells treated with fermented BGB (0.5 mg/mL), with a maximum reduction of 16.94%. Fermented BGB also shows more potent DPP-IV inhibition. Sensory attributes are significantly improved in fermented BGB samples. These findings highlight the potential of BGB as a bioactive resource and a promising non-dairy carrier for LGG, enhancing its anti-hyperglycemic and anti-hyperlipidemic properties.

Pulsed Electric Field Pretreatments Affect the Metabolite Profile and Antioxidant Activities of Freeze- and Air-Dried New Zealand Apricots.

Pulsed electric field (PEF) pretreatment has been shown to improve the quality of dried fruits in terms of antioxidant activity and bioactive compounds. In this study, apricots were pretreated with PEF at different field strengths (0.7 kV/cm; 1.2 kV/cm and 1.8 kv/cm) at a frequency of 50 Hz, and electric pulses coming in every 20 µs for 30 s, prior to freeze-drying and air-drying treatments. PEF treatments were carried out at different field strengths. The impact of different pretreatments on the quality of dried apricot was determined in terms of physical properties, antioxidant activity, total phenolic content, and metabolite profile. PEF pretreatments significantly (p < 0.05) increased firmness of all the air-dried samples the most by 4-7-fold and most freeze-dried apricot samples (44.2% to 98.64%) compared to the control group. However, PEF treatment at 1.2 kV/cm did not have any effect on hardness of the freeze-dried sample. The moisture content and water activity of freeze-dried samples were found to be significantly lower than those of air-dried samples. Scanning electron microscopy results revealed that air drying caused the loss of fruit structure due to significant moisture loss, while freeze drying preserved the honeycomb structure of the apricot flesh, with increased pore sizes observed at higher PEF intensities. PEF pretreatment also significantly increased the antioxidant activity and total phenol content of both air-dried and freeze-dried apricots. PEF treatment also significantly (p < 0.05) increased amino acid and fatty acid content of air-dried samples but significantly (p < 0.05) decreased sugar content. Almost all amino acids (except tyrosine, alanine, and threonine) significantly increased with increasing PEF intensity. The results of this study suggest that PEF pretreatment can influence the quality of air-dried and freeze-dried apricots in terms antioxidant activity and metabolites such as amino acids, fatty acids, sugar, organic acids, and phenolic compounds. The most effective treatment for preserving the quality of dried apricots is freeze drying combined with high-intensity (1.8 kv/cm) PEF treatment.

Shading Treatment Reduces Grape Sugar Content by Suppressing Photosynthesis-Antenna Protein Pathway Gene Expression in Grape Berries.

To explore the impact of shade treatment on grape berries, 'Marselan' grape berries were bagged under different light transmission rates (100% (CK), 75% (A), 50% (B), 25% (C), 0% (D)). It was observed that this treatment delayed the ripening of the grape berries. The individual weight of the grape berries, as well as the content of fructose, glucose, soluble sugars, and organic acids in the berries, was measured at 90, 100, and 125 days after flowering (DAF90, DAF100, DAF125). The results revealed that shading treatment reduced the sugar content in grape berries; the levels of fructose and glucose were higher in the CK treatment compared to the other treatments, and they increased with the duration of the shading treatment. Conversely, the sucrose content exhibited the opposite trend. Additionally, as the weight of the grape berries increased, the content of soluble solids and soluble sugars in the berries also increased, while the titratable acidity decreased. Furthermore, 16 differentially expressed genes (DEGs) were identified in the photosynthesis-antenna protein pathway from the transcriptome sequencing data. Correlation analysis revealed that the expression levels of genes VIT_08s0007g02190 (Lhcb4) and VIT_15s0024g00040 (Lhca3) were positively correlated with sugar content in the berries at DAF100, but negatively correlated at DAF125. qRT-PCR results confirmed the correlation analysis. This indicates that shading grape clusters inhibits the expression of genes in the photosynthesis-antenna protein pathway in the grape berries, leading to a decrease in sugar content. This finding contributes to a deeper understanding of the impact mechanisms of grape cluster shading on berry quality, providing important scientific grounds for improving grape berry quality.

Utilization of Balinese Grapes (Vitis vinifera L.) to Produce Kombucha from Different Teas: Chemical and Sensory Characterisation

Kombucha, a tea-based beverage with historical roots in China, is classified as a functional beverage due to its potential health benefits and capacity to mitigate many adverse health problems. The fermentation process typically spans a minimum duration of a week, with the exact length contingent upon the desired flavour profile. This transformative process involves the utilisation of a symbiotic culture comprising acetic acid bacteria, lactic acid bacteria, and yeast, which is cultivated within a medium of sweet tea. Regarding the incorporation of flavour, the utilisation of Balinese grapes in this particular product is attributed to their underutilised nature. A study was undertaken to examine the effects of including Balinese grapes in kombucha beverages prepared using white, green, and black tea varieties. The extended duration of fermentation may lead to a decrease in sugar content and pH levels, while simultaneously boosting the overall concentration of total acids in comparison to the conventional kombucha. Based on the results of sensory evaluation, it was observed that most of the panellists exhibited a preference for colour, aroma, flavour, and turbidity for Balinese grapes kombucha over the control kombucha. Hence, Balinese grapes can serve as an autochthonous flavour in the manufacturing of kombucha.

Биохимические и гематологические характеристики крови коров красной степной породы Павлодарской области Казахстана

To predict the breeding and productive characteristics of cattle, along with molecular genetic markers, biochemical and hematological indicators are used. The purpose of the study is to conduct a hemato-biochemical analysis of the blood serum of red steppe cows in the Pavlodar region of Kazakhstan. Deviations of protein level from the norm indicates metabolic disorders in the body, ration of animals. The total protein in the blood serum of cows is in the upper limit of reference values and makes 81,07±4,28 g/L. Determination of bilirubin content in blood allows to find out the ability of the liver to secrete bile. Total bilirubin amounted to 1,58±0,26 umol/L, which does not exceed the specified values. Urea is the end product of protein metabolism. Its content in blood increases with delayed excretion by kidneys. In the blood serum of cows the concentration of urea is 4,91±0,22 mmol/L. In biochemical analysis, alanine aminotransferase and aspartate aminotransferase are an indicator of cell damage in internal organs. Aspartateaminotransferase was 105,9±8,46 U/L, is within the reference values, indicating the absence of disorders in nitrogen metabolism. The concentration of alanine aminotransferase enzyme was 47,3±4,07 U/L, also indicating the absence of damage in the liver. Cholesterol as an important structural element of cell membrane participates in the formation of complexes with proteins of the inner mitochondrial membrane. Total cholesterol content – 4,72±0,32 mmol/L. Decrease in blood sugar level is a symptom of serious disturbance of carbohydrate metabolism and lack of glycogen reserves in liver and muscles. Decrease of sugar content in blood of cows can be considered as a result of mismatch of energy intake with feed and its expenditure on metabolic processes and milk formation. Glucose concentration was 2,00±0,31 mmol/L. Insignificant deviation from the reference values of amylase enzyme, which hydrolyzes starch and glycogen, was detected. The level of these blood proteins is characterized by great stability and is subject to small fluctuations under normal conditions. The concentration of the enzyme totaled 73,7±6,37 U/L.

Pengaruh Lama Penyimpanan Nira Kental Sulfitasi Terhadap Karakteristik Nira Pada Proses Produksi Gula

Sulfated Condensed Nira is sugarcane juice that has undergone several production processes ranging from milling and purification to evaporation and has been mixed with other substances such as lime/sulfur. One of the problems encountered in Indonesian sugar factories is the waiting time for the thick sulfate juice in the crate of thick sap before the cooking process is carried out. This is caused by several things, such as damage to the production machine, overcapacity cooking process, and mill wash. This study aimed to determine the effect of extended storage of sulfate viscous sap on the characteristics of the sap produced in the production process of white crystalline sugar. It uses a sample of thick sulfate sap taken in a crate of thick sap with five treatments, namely storage time of 0 hours, 2 hours, 4 hours, 6 hours, and 8 hours. Parameters tested include total dissolved solids (% Brix), sugar content, pH, color, and turbidity. The results showed that the storage of concentrated sulfate juice significantly affected %Brix. At 0 hours to 4 hours of storage, it increased and decreased after 6 hours. The sugar content in the thick sulfated sap increased at 0 to 4 hours of storage and decreased after 6 hours. Increasing the sugar content in sap is caused by the decomposition of polysaccharides into sugars (sucrose, glucose, and fructose), and the decrease in sugar content is caused by fermentation by Saccharomyces. The storage time of 0 hours was significantly different from the storage time of 2 hours, 4 hours, 6 hours, and 8 hours on the pH of the sulfitation thick juice due to the addition of lime milk to keep the pH of the juice high and prevent hydrolysis either by microbes or acids. The longer the storage, the darker and more cloudy the resulting color.

Growth and metabolic behavior of probiotic Bifidobacterium longum subsp. longum in minimally supplemented soy (tofu) whey

Soy (tofu) whey is a liquid side-stream from tofu production. It is a nutrient-rich substrate that can be converted into beverages by fermentation. In this study, soy whey media supplemented with various nutrients (control, glucose, glucose + cysteine-HCl (GC), glucose + cysteine-HCl + yeast extract (GCY)) were evaluated as fermentation substrates for probiotic Bifidobacterium longum subsp. longum BB536. GC and GCY facilitated strain BB536 growth leading to the production of acetic and lactic acid. However, there was no significant decrease in sugar content after fermentation, while succinic acid and selected amino acids such as cysteine showed significant decreases after fermentation. Vitamin B12 (2.12 µg/L) was found only in fermented GCY samples. Endogenous volatile compounds such as heptanal and hexenal in tofu whey were reduced to low or trace levels while short-chain fatty acids, 2,3-butanedione and volatile sulfur compounds such as hydrogen sulfide and 3-methylthiophene were produced. Iron and potassium contents in the fermented soy whey increased after fermentation. This research provides further insights into the possibility of utilizing B. longum BB536 to ferment soy whey into a novel functional beverage or ingredient.

Exploring sustainable alternatives: Wood distillate alleviates the impact of bioplastic in basil plants

The growing interest in bioplastics and bio-based crop management products in agriculture is driven by the Sustainable Development Goals of the 2030 Agenda. However, recent research has raised concerns about the sustainability of bioplastics due to their potential negative impact on crop growth and yield, with implications for the environment and human health. In this study, wood distillate (WD) was evaluated as a natural enhancer of plant growth and defence system to mitigate the negative impact of a starch-based bioplastic on basil (Ocimum basilicum L.) plants. The study analyzed physiological and biochemical changes in basil plants subjected for 35 days to single or combined treatments of WD and bioplastic by measuring biomarkers of healthy growth, such as soluble proteins, sugars, vitamin C, and malondialdehyde (MDA). The results showed that WD promoted basil development, whereas the presence of bioplastic hindered it. Interestingly, WD did not affect sugars but increased vitamin C by 12 %, which is considered a positive effect as changes in sugar levels could indicate plant stress. In contrast, bioplastic resulted in reduced sugars (−41 %) and increased (+17 %) MDA level, while vitamin C content remained unchanged. However, when WD was added to plants grown with bioplastic, it elevated the levels of all examined parameters, except for sugars and vitamin C, which experienced reductions (−66 % and 33 %, respectively). Intriguingly, despite this reduction, the observed direct correlation between sugar and vitamin C contents was maintained, indicating that the decrease in sugar content may have reached a critical threshold. This study suggests that the use of WD has the potential to alleviate the adverse effects of bioplastic on basil growth and development and highlights the importance of adopting sustainable practices in agriculture, as well as the need for a critical assessment of the environmental impact of new technologies and products.

Investigating the Effect of Red Beetroot Powder Concentration and Processing Time on the Bioactive Compounds Composition and Antioxidant Capacity of Beetroot Dark Chocolate.

The development of functional foods is receiving increased recognition due to the general interest in healthy diets as part of a healthier lifestyle. This project sought to incorporate red beetroot in dark chocolate and study the effect of beetroot powder concentration and processing time on the chocolates' bioactive compound composition, antioxidant capacity, and sugar content. The results showed the presence of bioactive compounds such as betalains and vitamin C in the red beetroot with relatively high antioxidant capacity. The addition of beetroot powder to dark chocolate increased the majority of the bioactive compounds (e.g. catechin, epicatechin, betalains, vitamin C) while also increasing the antioxidant capacity. It also resulted in a decrease in sugar content. Except for vitamin C, processing for more than 12 h had an increasing effect on the majority of the bioactive compounds. Beetroot powder incorporation at a maximum of 30% and processing for 24 h was regarded as optimal. Overall, this research suggests that red beetroot powder could be added to dark chocolates and processed for more than 12 h to increase the bioactive compounds and overall antioxidant capacity. This research would help to diversify beetroot utilisation, reduce post-harvest losses, and improve the overall health-promoting properties of dark chocolate for improved consumer well-being. This article is protected by copyright. All rights reserved.

Detection of acoustic emission during fermentation using an electret sensor

AbstractIn this study, we focused on acoustic emission (AE) as a method for quantitative evaluation of fermentation. Since bubbling in the culture medium and detachment of the medium during fermentation are considered to be phenomena similar to corrosion, AE could be expected to be detected. Therefore, we conducted AE measurements using ECS during fermentation of yeast in sucrose solution, fermentation of yeast during sake brewing, and fermentation of sawdust in a hot bath facility, and investigated the possibility of evaluation of fermentation process using electret sensor (ECS). AE was detected during the fermentation of yeast. The peak frequency of AE detected during yeast fermentation was widely distributed. Cumulative number of AE, however, showed a strong correlation with the decrease in sugar content during fermentation, indicating the possibility of quantitative evaluation of the fermentation state by AE measurement if a time lag is considered. In the measurement of AE from the fermentation of sake malt, a large amount of AE was detected from the lower part of the tank immediately after brewing, and the number of AE gradually increased in the upper part of the tank. These AE measurements suggested that even in top fermentation, the initial fermentation may occur in the lower part of the tank. In the fermentation and warm bath facility, AE during fermentation could be detected even in powdered media. Although the durability of the ECS needs to be improved under high temperature and high humidity conditions, it is expected to be able to monitor the fermentation process better than temperature measurements.

Influence of photons of the near-ultraviolet radiation on the growth and development of sugar beet (&lt;i&gt;Beta vulgaris&lt;/i&gt; L. ssp. &lt;i&gt;vulgaris var. saccharifera&lt;/i&gt; Alef.) in a closed agrobiotechnosystem

Relevance and methodology. In order to determine the effect of near-ultraviolet radiation with a wavelength of 380 nm on the growth and development of a sugar beet hybrid plant, Smena was grown for 82 days under LED lighting with phytolamps and under conditions of increased UV-A intensity of the light range (an increase in the UV/PPFD ratio (0.027) compared with the control (0.0075) while maintaining the ratio of the remaining sites spectrum). The study was carried out on the basis of the digital software package "Synergotron" with a controlled internal environment.Results. An increase in the share of UV-A in the illumination spectrum leads to a significant change in the biometric indicators of plants – the aboveground biomass increases by 2.2 times compared to the control, and the mass of the underground part (root crops), on the contrary, decreases by 86.9%. At the same time, the share of root crops in the total biomass of plants decreases from 60% in the control to 30%. The morphological structure of the leaf apparatus changes: the proportion of petioles increases significantly compared to leaf blades (64.8% of petioles in aboveground biomass, whereas in the control 30%). Probably, an increase in the share of UV-A in the spectrum can favorably affect the cultivation of leaf forms of beets and other root crops. UV-A radiation leads to a change in the chemical composition of root crops, in particular, a decrease in the accumulation of dry substances (by 1.58%) and a decrease in sugar content (by 1.8%). An increase in the proportion of UV-A in the irradiation spectrum changes the parameters of chlorophyll fluorescence and contributes to an increase in the maximum quantum yield of Fv/Fm, non-photosynthetic quenching of NPQ fluorescence and a decrease in the real quantum yield of photosynthesis Y(II), as well as the electron transport rate (ETR).

エレクトレットセンサを用いた発酵時に生じるアコースティック・エミッションの検出

In this study, we focused on acoustic emission (AE) as a method for quantitative evaluation of fermentation. Since bubbling in the culture medium and detachment of the medium during fermentation are considered to be phenomena similar to corrosion, AE could be expected to be detected. Therefore, we conducted AE measurements using ECS during fermentation of yeast in sucrose solution, fermentation of yeast during sake brewing, and fermentation of sawdust in a hot bath facility, and investigated the possibility of evaluation of fermentation process using electret sensor (ECS). AE was detected during the fermentation of yeast. The peak frequency of AE detected during yeast fermentation was widely distributed. Cumulative number of AE, however, showed a strong correlation with the decrease in sugar content during fermentation, indicating the possibility of quantitative evaluation of the fermentation state by AE measurement if a time lag is considered. In the measurement of AE from the fermentation of sake malt, a large amount of AE was detected from the lower part of the tank immediately after brewing, and the number of AE gradually increased in the upper part of the tank. These AE measurements suggested that even in top fermentation, the initial fermentation may occur in the lower part of the tank. In the fermentation and warm bath facility, AE during fermentation could be detected even in powdered media. Although the durability of the ECS needs to be improved under high temperature and high humidity conditions, it is expected to be able to monitor the fermentation process better than temperature measurements.

Sugar profile and volatile aroma composition in fermented dried beans and roasted nibs from six controlled pollinated Cameroonian fine-flavor cocoa (Theobroma cacao L.) hybrids

The quality of chocolate products proven by consumer acceptability mostly depends on cocoa volatile compounds. In fact, aroma profile of cocoa or chocolate is correlated to cocoa genotype, culture conditions, postharvest practices, and chocolate manufacturing. To the best of our knowledge, no study has been published on both sugars and aromas of controlled cocoa hybrids from Cameroon. The present study aimed at analyzing biochemical and volatile composition of six hand-pollinated cocoa hybrids belonging to different traditional groups. Specifically, the sugar profile was obtained by high performance ion chromatography-electrochemical detector (HPIC-ED) and aroma composition was analyzed using headspace solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS) on fermented dried beans and roasted nibs. The content of sugars was variable among hybrids and fructose showed the highest concentration in all hybrids in the two matrices. Roasting decreased sugar content. However, the decrease in sugar content seemed genotype dependent. A total of 48 volatile aromas were classified in six groups according to their odor description (fruity, floral, chocolate/nutty, buttery/creamy, undesirable, and unknown). Fruity flavors were not specific to a given chemical group. However, floral volatiles were specific to terpenes, chocolate/nutty to pyrazines, buttery/creamy to lactones and undesirable to phenols and acids. Principal component analysis (PCA) showed specificity of each hybrid and the hierarchical cluster analysis (HCA) Heatmap presented four distinct groups. SCA12 × ICS40 with the highest pyrazine concentration was associated with important content of sugars. Roasting of nibs reduced total volatiles and particularly fruity volatiles whereas other flavor groups moderately increased. In fact, some volatiles such as 2,3-butanediol, 2-nonanol, linalool, β-myrcene, cis/trans-β-ocimene, 2-nonanone, 2-heptanol, methyl acetate, acetophenone could be used as markers in separating traditional cocoa groups in Cameroon.

Field Assessment and Identification of Sugar-cane Weevil Borer, Rhabdoscelus Obscurus (coleoptera: Curulionidae), in Fiji

Sugarcane is one of the most important crops grown in Fiji contributing much to the country's socioeconomic success. It was brought to Fiji by the early voyages during the European colonization. The sugar industry in Fiji not only provides revenue but is also a source of income for most people in the Western division of the country. Sugarcane is attacked by a wide range of insects and diseases resulting in significant damage in all stages and parts of the crop. One of the major pest of sugarcane is the cane weevil borer, Rhabdoscelus obscurus (Coleoptera: Curulionidae). The larva of this beetle causes most of the economic damage by infesting the soft tissues within the internodes of the cane stalk which results in physiological changes thus decreasing sugar content and quality. This loss in biomass and sugar content necessitates the need for control and subsequent eradication of the pest. This review reports the method of identifying cane weevil borer (CWB) in sugarcane in Fiji. Visible scars, cracks and tunnels are evidence of the presence of CWB and sugarcane borer damage is estimated by determining the percentage loss in weight and height caused during the annual harvesting survey. Monitoring and accurate identification of the pest is important for effective control.

Structural intervention proposals and the delegitimization of the institutions involved

Abstract Improving citizens’ nutritional intake is crucial to combat obesity. Especially structural interventions are effective; likely due to bypassing issues of individual agency. However, such restrictive interventions have low public acceptance, and pushback may create a negative feedback loop, adversely impacting the perceived legitimacy of the institutions involved. This may be especially so among less-educated individuals, as they consider health promotion institutions less legitimate. Recent theorizing argues this may be due to the cultural distance perceived towards those populating the institutions. As structural interventions mainly target behavior more prevalent among less-educated individuals - e.g. sugar-sweetened beverage (SSB) consumption - this perceived distance may be enhanced. With a preregistered survey-experiment among a high-quality representative sample, fielded in February ‘22, we test if proposed structural interventions affect perceived legitimacy of health promotion institutions, and if this differs between educational groups. We used the strategically selected case of interventions to reduce SSB consumption in the Netherlands - currently not tackled by official interventions. This allowed us to confront citizens with a potential - rather than implemented - intervention, singling out its effects more clearly. Respondents were randomized into i) a control group presented with an explanation of the institutions and their information provision approach; or a treatment group with this information, plus ii) a proposed sugar tax or iii) a proposed regulated decrease of sugar content. Results indicate that institutions are perceived as less legitimate when citizens are confronted with structural intervention proposals, but little evidence for a moderating role of education is found. These results can improve awareness among policymakers regarding interventions effects besides health outcomes, and their risk for delegitimizing health institutions. Key messages • Proposals for structural interventions decrease the perceived legitimacy of involved health promotion institutions across society. • Less-educated citizens perceive health promotion institutions as less legitimate at baseline; structural intervention proposals maintain and occasionally increase this gap.

Breeding of virus-resistant transgenic sugarcane by the integration of the Pac1 gene

Various RNA viral diseases on sugarcane result in yield loss and decreased sugar content. Breeding new varieties with virus resistance is the main goal of the sugarcane breeding program. Both single-stranded and double-stranded RNA viruses generated a double-stranded RNA replicative form (RF) during the replication cycle progress. While double-stranded RNA-specific ribonuclease (PAC1) encoded by the Pac1 gene (from Schizosaccharomyces pombe) can recognize and degrade double-stranded RNA specifically without any sequence, the expression of PAC1 in transgenic sugarcane may successfully develop virus-resistant sugarcane. In this research, we first expressed the PAC1 in prokaryotic cells. Then, double-stranded RNA RF of sugarcane's streak mosaic virus (SCSMV) was artificially synthesized. The degradation activity of the PAC1 was successfully tested by mixing the PAC1 protein and the double-stranded RNA RF. After that, the Pac1 gene was ligated to a plant expression vector and was then introduced into a virus-sensitive sugarcane cultivar by using Agrobacterium tumefaciens-mediated transformation method. Transgenic plants were challenged by inoculating with SCSMV. Results showed that although all the transgenic lines were infected by SCSMV, the mosaic symptoms that appeared on the leaves were significantly milder than that of the wild type. All transgenic shoots showed significantly lower viral loads and attained greater heights than wild-type shoots. This research provided a new pathway for breeding new varieties of sugarcane with virus resistance.

Beneficial Effects of Sodium Nitroprusside on the Aroma, Flavors, and Anthocyanin Accumulation in Blood Orange Fruits.

The quality of Tarocco blood orange (Citrus sinensis (L.) Osbeck), which has been cultivated for many years, has degraded substantially. Decreased sugar content, decreased blood color, and increased sour flavor have developed as a result. To improve fruit quality, we studied the effects of bagging and sodium nitroprusside, as a nitric oxide (NO) donor, on the fruit quality of Tarocco blood orange two months before picking. The results showed that NO treatment effectively improved the content of total soluble solids and limonene in the fruit, as well as the color and hardness of the fruit, but reduced the tannin content. It also increased the contents of soluble sugar, fructose, sucrose, vitamin C, amino acids, and mineral elements. NO treatment inhibited the activities of polygalacturonase and pectin esterase, delayed the degradation of protopectin, and promoted the accumulation of anthocyanins, total flavonoids, and flavonoids synthesis. Thus, NO treatment improved the aroma, flavors, and physical properties of blood orange fruit.

Metabolic changes in cucumber leaves are enhanced by blue light but differentially affected by UV interactions with light signalling pathways in the visible spectrum.

Ultraviolet radiation (UV, 280–400 nm) as an environmental signal triggers metabolic acclimatory responses. However, how different light qualities affect UV acclimation during growth is poorly understood. Here, cucumber plants (Cucumis sativus) were grown under blue, green, red, or white light in combination with UV. Their effects on leaf metabolites were determined using untargeted metabolomics. Blue and white growth light triggered increased levels of compounds related to primary and secondary metabolism, including amino acids, phenolics, hormones, and compounds related to sugar metabolism and the TCA cycle. In contrast, supplementary UV in a blue or white light background decreased leaf content of amino acids, phenolics, sugars, and TCA-related compounds, without affecting abscisic acid, auxin, zeatin, or jasmonic acid levels. However, in plants grown under green light, UV induced increased levels of phenolics, hormones (auxin, zeatin, dihydrozeatin-7-N-dihydrozeatin, jasmonic acid), amino acids, sugars, and TCA cycle-related compounds. Plants grown under red light with UV mainly showed decreased sugar content. These findings highlight the importance of the blue light component for metabolite accumulation. Also, data on interactions of UV with green light on the one hand, and blue or white light on the other, further contributes to our understanding of light quality regulation of plant metabolism.

Less Sugar and More Whole Grains in Infant Cereals: A Sensory Acceptability Experiment With Infants and Their Parents.

There is an urgent need to reduce sugar intake in early childhood. Commercial infant cereals are among the first solid foods introduced to infants at the beginning of the complementary feeding period in most countries. The aim of this study was to examine infants’ overall acceptability of low-sugar complementary cereals. To do so, a between-subjects experimental study with 165 parents and their infants aged 6–24 months was conducted where one group tested a high-sugar refined cereal (21 g/100 g), and the other a low-sugar cereal (<1 g/100 g) with 50% of whole grain, which represented a 95.2% decrease in sugar content. We found no significant differences between the two groups in terms of infants’ overall acceptability (infant’s reaction, estimated intake and relative intake). Importantly, infants’ reactions to high- and low-sugar cereals were not influenced by the time that infants had been consuming sweet cereals (15–25% sugar) before the experiment took place. In addition, parent’s overall liking and sensory evaluation (sweetness, color, taste, texture, and aroma) was positive and very similar in both groups. Overall, our findings show that it is feasible to reduce sugar content in infant cereals without sacrificing its sensory acceptability by infants and their parents. This represents a good opportunity for the infant food industry to adhere to current healthy and sustainable demands of lowering the sugar intake leading to important benefits in infants’ health, without compromising competitiveness in the market.

The role of photosynthetic activity in the regulation of flg22-induced local and systemic defence reaction in tomato

Flagellin (flg22) induces rapid and long-lasting defence responses. It may also affect the photosynthetic activity depending on several internal and external factors, such as the phytohormone ethylene or the day/night time. Based on the results, flg22 treatment, neither in the light phase nor in the evening, caused any significant change in chlorophyll fluorescence induction parameters in the leaves of wild-type and ethylene-receptor mutant Never ripe tomato plants measured the next morning. However, flg22 in the light phase decreased the effective quantum yield and the photochemical quenching both locally and systemically in guard cells. In parallel, the production of reactive oxygen species and nitric oxide increased, which contributed to the stomatal closure and a decrease in CO2 assimilation the next day. A decrease in sugar content and elevated hexokinase activity measured after flg22 exposure can also contribute to local defence responses in intact tomato plants.