Presence Of PEA Research Articles

Camelina Intercropping with Pulses a Sustainable Approach for Land Competition between Food and Non-Food Crops

With increasing global attention toward the need for mitigating climate change, the transition to sustainable energy sources has become an essential priority. Introducing alternative oilseed crops, such as camelina (Camelina sativa L.), into intercropping systems with staple food crops can mitigate ILUC (indirect land use change) and their negative impact on biofuel production. The present study compared camelina + field pea intercropping (ICw + IP, winter sowing) and camelina + lentil intercropping (ICs + IL, spring sowing) with their respective single crops regarding weed control, soil coverage, yields, and camelina seed quality (1000-seed weight, oil, and fatty acid composition). The comparison between different cropping systems was conducted using a one-way ANOVA. Both intercropping improved weed control at an early stage but no differences in soil coverage were found. Camelina seed yield was negatively affected by the presence of peas, whereas the pulse was unaffected. Conversely, camelina seed yield was not affected when intercropped with lentils while lentils reduced their yield in the intercropping. Furthermore, when camelina was intercropped with lentils, a significant increase was reported in 1000-seed weight and α -linolenic acid (C18:3) compared with the sole-camelina. However, both intercropping systems had a land equivalent ratio (LER, based on total seed yield at maturity) higher than one. Defining the best combination of crops and the optimal sowing and harvesting settings remain key to increasing the adoption of intercropping systems by farmers.

5227Effects of witness status and time to cardiopulmonary resuscitation by emergency medical services on neurological outcomes in out-of-hospital cardiac arrest patients with non-shockable rhythm

Abstract Background Data on the effects of witness status and time from an emergency call to initiation of cardiopulmonary resuscitation (CPR) by emergency medical service (EMS) providers on neurological outcome in out-of-hospital cardiac arrest (OHCA) patients with non-shockable rhythm according to the first documented rhythm are limited. Purpose We aimed to determine the effects of witness status and time from an emergency call to CPR initiation by EMS providers on neurologically intact survival in OHCA patients according to the type of non-shockable rhythm (pulseless electrical activity [PEA] and asystole). Methods We analysed the records of 583,431 adult OHCA patients with non-shockable rhythm (191,905 bystander-witnessed arrest and 391,526 unwitnessed arrest). Data were derived from the prospectively recorded All-Japan OHCA registry between 2011 and 2016. Call to EMS-CPR interval was defined as the time from an emergency call to CPR initiation by EMS providers. The primary outcome was 1-month neurologically intact survival (cerebral performance category 1 or 2; CPC 1–2) and secondary outcome was presence of PEA. Results The rates of 1-month CPC 1–2 were 1.21% (2,326/191,905) for bystander-witnessed arrest and 0.24% (959/391,526) for unwitnessed arrest. When divided into 4 groups based on witness status and initial documented rhythm, these rates were 2.42% (1,869/77,190) for bystander-witnessed arrest with PEA (group A), 0.40% (457/114,715) for bystander-witnessed arrest with asystole (group B), 1.51% (679/44,926) for unwitnessed arrest with PEA (group C) and 0.08% (280/346,600) for unwitnessed arrest with asystole (group D). Multivariate logistic regression analysis revealed each 1-min delay of Call to EMS-CPR interval to be significantly associated with decreased chances of 1-month CPC 1–2 for groups A, B and D (adjusted odds ratio [OR]: 0.95, 0.91 and 0.96, respectively; 95% confidence interval [CI]: 0.93–0.96, 0.88–0.94 and 0.93–0.99, respectively). However, for group C, there was no significant relationship between these variables (adjusted OR: 1.00; 95% CI: 0.98–1.02). The proportion of PEA was 40.2% (77,190/191,905) for bystander-witnessed arrest and 11.5% (44,926/391,526) for unwitnessed arrest. Multivariate logistic regression analysis revealed that, as Call to EMS-CPR interval lengthened (per 1-min delay), the number of OHCA patients with PEA decreased for bystander-witnessed arrest (adjusted OR: 0.94; 95% CI: 0.93–0.94) and for unwitnessed arrest (adjusted OR: 0.96; 95% CI: 0.96–0.97). Conclusions The 1-month CPC 1–2 rate differed by witness status and initial documented rhythm in OHCA patients with non-shockable rhythm. Shortening of Call to EMS-CPR interval is crucial for improving 1-month CPC 1–2 rate and sustaining PEA, particularly in bystander-witnessed arrest.

The influence of poly(ester amide) on the structural and functional features of 3D additive manufactured poly(ε-caprolactone) scaffolds

The current research reports for the first time the use of blends of poly(ε-caprolactone) (PCL) and poly(ester amide) (PEA) for the fabrication of 3D additive manufactured scaffolds. Tailor made PEA was synthesized to afford fully miscible blends of PCL and PEA using different percentages (5, 10, 15 and 20% w/w). Stability, characteristic temperatures and material's compatibility were studied through thermal analyses (i.e., TGA, DSC). Even though DMTA and static compression tests demonstrated the possibility to improve the storage modulus, Young's modulus and maximum stress by increasing the amount of PEA, a decrease of hardness was found beyond a threshold concentration of PEA as the lowest values were achieved for PCL/PEA (20% w/w) scaffolds (from 0.39 ± 0.03 GPa to 0.21 ± 0.02 GPa in the analysed load range).The scaffolds presented a controlled morphology and a fully interconnected network of internal channels. The water contact angle measurements showed a clear increase of hydrophilicity resulting from the addition of PEA. This result was further corroborated with the improved adhesion and proliferation of human mesenchymal stem cells (hMSCs). The presence of PEA also influenced the cell morphology. Better cell spreading and a much higher and homogenous number of cells were observed for PCL/PEA scaffolds when compared to PCL ones.

Farming legumes in the pre-pottery Neolithic: New discoveries from the site of Ahihud (Israel).

New discoveries of legumes in the lower Galilee at the prehistoric site of Ahihud in Israel shed light on early farming systems in the southern Levant. Radiocarbon dating of twelve legumes from pits and floors indicate that the farming of legumes was practiced in southern Levant as early as 10.240–10.200 (1σ) ago. The legumes were collected from pits and other domestic contexts dated to the Early Pre-Pottery Neolithic B. The legumes identified include Vicia faba L. (faba bean), V. ervilia (bitter vetch), V. narbonensis (narbon vetch), Lens sp. (lentil), Pisum sp. (pea), Lathyrus inconspicuus (inconspicuous pea) and L. hirosolymitanus (jerusalem vetchling). Comparison with coeval sites in the region show how the presence of peas, narbon vetches, inconspicuous peas, jerusalem vetchlings and bitter vetches together with faba bean and lentils is unique to the Pre-Pottery Neolithic, and might indicate specific patterns in farming or storing at the onset of agriculture.

Synergistic Effects of Barley, Oat and Legume Material on Physicochemical and Glycemic Properties of Extruded Cereal Breakfast Products

Cereal products are a main source of carbohydrates in the human diet. Barley and oat grains are considered as functional ingredients that can manipulate postprandial glycemic load while legume material provides high fiber and protein components to food. This research reports on hot extrusion (barrel temperature: 81.9–103.6C, die temperature: 57.3–77.3C and screw speed was around 200 rpm) to develop a barley–oat breakfast cereal which were supplemented with 10% green or yellow pea. The impact of barley–oat ratio and additional pea on physicochemical properties of extruded cereal breakfast was determined. Generally, oat positively affected the hardness of the extrudates, and the hardest extrudates were obtained when the barley–oat ratio was 50:50%. The presence of green and yellow pea increased greenness, redness, chroma and browning index of the samples. The results of in vitro starch digestion test indicated that increase of oat ratio significantly decreased rapidly digested carbohydrates and starch digestibility AUC (area under the curve) (P < 0.05). However, the presence of peas did not significantly affect the starch digestibility AUC value. Practical Applications The utilization of legume combinations with oat and barley grains can offer a unique balance of carbohydrate and protein composition of ready to eat cereal (RTE) products such as breakfast cereals. It is possible to manipulate the overall glycemic impact of RTEs through the careful utilization of cereal and protein blends. Similarly, the textural characteristics of such products could be manipulated to enhance the crispiness or crunchiness of a product.

Non-gluten proteins as structure forming agents in gluten free bread.

The study aimed to evaluate the effects of selected protein isolates and concentrates on quality and staling of gluten-free bread, in the absence of other structure-forming agents such as guar gum and pectin. The applied preparations included albumin, collagen, pea, lupine and soy. Their addition had various effects on rheological properties of the dough and volume of the bread. Volumes of the loaves baked with soy and pea protein were smaller, while those with albumin significantly larger than control. Presence of non-gluten protein caused changes in crumb structure (higher porosity, decrease in cell density, higher number of pores with a diameter above 5mm) and its color, which was usually darker than of unsupplemented starch-based bread. The least consumer's acceptance was found for bread baked with soy protein. The presence of pea and lupine preparations improved sensory parameters of the final product, providing more acceptable color and smell in comparison to control, while soy caused a decrease of all analyzed consumer's scores. The addition of protein caused an increase in bread hardness and in enthalpy of retrograded amylopectin, during bread storage.

Tactile roughness perception in the presence of olfactory and trigeminal stimulants.

Previous research has shown that odorants consistently evoke associations with textures and their tactile properties like smoothness and roughness. Also, it has been observed that olfaction can modulate tactile perception. We therefore hypothesized that tactile roughness perception may be biased towards the somatosensory connotation of an ambient odorant. We performed two experiments to test this hypothesis. In the first experiment, we investigated the influence of ambient chemosensory stimuli with different roughness connotations on tactile roughness perception. In addition to a pleasant odor with a connotation of softness (PEA), we also included a trigeminal stimulant with a rough, sharp or prickly connotation (Ethanol). We expected that—compared to a No-odorant control condition—tactile texture perception would be biased towards smoothness in the presence of PEA and towards roughness in the presence of Ethanol. However, our results show no significant interaction between chemosensory stimulation and perceived tactile surface roughness. It could be argued that ambient odors may be less effective in stimulating crossmodal associations, since they are by definition extraneous to the tactile stimuli. In an attempt to optimize the conditions for sensory integration, we therefore performed a second experiment in which the olfactory and tactile stimuli were presented in synchrony and in close spatial proximity. In addition, we included pleasant (Lemon) and unpleasant (Indole) odorants that are known to have the ability to affect tactile perception. We expected that tactile stimuli would be perceived as less rough when simultaneously presented with Lemon or PEA (both associated with softness) than when presented with Ethanol or Indole (odors that can be associated with roughness). Again, we found no significant main effect of chemosensory condition on perceived tactile roughness. We discuss the limitations of this study and we present suggestions for future research.

Impact of pea growth and arbuscular mycorrhizal fungi on the decomposition of 15N-labeled maize residues

A pot experiment was carried out (1) to compare C and N yield of different plant parts, nutrient concentrations, and root colonization between the non-mycorrhizal mutant P2 (myc−) and the symbiotic isoline Frisson (myc+), (2) to investigate the effects of arbuscular mycorrhizal fungi and growing pea plants on microbial decomposition of 15N-labeled maize residues, and (3) to follow the distribution of the added substrate over different soil fractions, such as particulate organic matter, soil microbial biomass, and microbial residues. Yields of C in straw, grain, and roots of myc+ peas were significantly higher by 27%, 11%, and 92%, respectively, compared with those of myc− peas. The δ13C values in the different plant parts were significantly higher in myc+ than in myc− tissue with and without maize. Application of labeled maize residues generally resulted in 15N enrichment of pea plants. At the end of the experiment, the ergosterol concentration in roots of mature peas did not differ between the two isolines, indicating similar colonization by saprotrophic fungi. The decomposition of added maize residues was significantly reduced by the myc− peas, but especially by myc+ peas. The formation of microbial residue C was increased and that of microbial residue N was reduced in the presence of plants. The insufficient N supply to soil microorganisms reduced decomposition of maize residues in the presence of peas, especially myc+ peas.

Extractive Bioconversion of 2‐Phenylethanol from l‐Phenylalanine by Saccharomycescerevisiae

The bioconversion of L-phenylalanine (L-Phe) to 2-phenylethanol (PEA) by the yeast Saccharomyces cerevisiae is limited by the toxicity of the product. PEA extraction by a separate organic phase in the fermenter is the ideal in situ product recovery (ISPR) technique to enhance productivity. Oleic acid was chosen as organic phase for two-phase fed-batch cultures, although it interfered to some extent with yeast viability. There was a synergistic inhibitory impact toward S. cerevisiae in the presence of PEA, and therefore a maximal PEA concentration in the aqueous phase of only 2.1 g/L was achieved, compared to 3.8 g/L for a normal fed-batch culture. However, the overall PEA concentration in the fermenter was increased to 12.6 g/L, because the PEA concentration in the oleic phase attained a value of 24 g/L. Thus, an average volumetric PEA production rate of 0.26 g L(-1) h(-1) and a maximal volumetric PEA production rate of 0.47 g L(-1) h(-1) were achieved in the two-phase fed-batch culture. As ethanol inhibition had to be avoided, the production rates were limited by the intrinsic oxidative capacity of S. cerevisiae. In addition, the high viscosity of the two-phase system lowered the k(l)a, and therefore also the productivity. Thus, if a specific ISPR technique is planned, it consequently has to be remembered that the productivity of this bioconversion process is also quickly limited by the k(l)a of the fermenter at high cell densities.

Digestion by pigs of non-starch polysaccharides in wheat and raw peas (Pisum sativum) fed in mixed diets

The digestion by pigs of non-starch polysaccharides (NSP) in wheat and raw peas (Pisum sativum) fed in mixed diets was measured. In the four experimental diets, wheat was included at a constant 500 g/kg whilst peas contributed 0-300 g/kg and these were the only dietary sources of NSP. Separate estimates of digestibility for wheat and peas were obtained by using a multiple linear regression technique which also tested the possibility that the presence of peas might influence the digestibility of wheat NSP. There was little evidence of the latter and it was found that the digestibility of peas NSP (0.84) was considerably greater than that of wheat (0.65). The non-cellulosic polysaccharides (NCP) had twofold greater digestibilities than had cellulose for both foods with essentially all the peas NCP being digested. Faecal alpha, epsilon-diaminopimelic acid concentration increased with feeding of peas, suggesting stimulation of bacterial biomass production in the large intestine using the readily fermented peas NSP. All three major volatile fatty acids produced by large intestinal fermentation were detected in jugular blood and increased significantly with increasing peas inclusion rate in the diet.

Effect of phenethyl alcohol on Staphylococcus aureus alpha-lysin production.

Phenethyl alcohol, at the maximum concentration which did not inhibit growth (0.3% [vol/vol]), inhibited the production of alpha-lysin and exoproteases but not that of delta-lysin in Staphylococcus aureus Wood 46. The inhibition of alpha-lysin was reversible, and transient accumulation of cell-associated alpha-lysin occurred in the presence of PEA. A precursor of alpha-lysin ca. 3,000 daltons larger than extracellular alpha-lysin was immunologically detected in the sodium dodecyl sulfate extracts of membranes and whole cells of phenethyl alcohol-treated S. aureus cultures. Also, a degraded form of alpha-lysin was detected in membranes prepared from cells lysed by lysostaphin but not in membranes from cells lysed with an X-press.

Translocation and assembly of outer membrane proteins of Escherichia coli Selective accumulation of precursors and novel assembly intermediates caused by phenethyl alcohol

Selective and step-wise inhibition of bioysnthesis and assembly of three major outer membrane proteins of Escherichia coli (matrix protein, tolG protein (DiRienzo et al., 1978), and lipoprotein) was achieved in the presence of phenethyl alcohol. At a lower concentration (0·3% or higher) PEA§ specifically inhibited the processing and assembly of matrix protein, resulting in the accumulation of promatrix protein. The promatrix protein thus synthesized in the presence of PEA was chased into matrix protein and properly assembled into the outer membrane upon the removal of PEA, demonstrating a direct precursor-product relationship between the two proteins. Promatrix protein was sensitive to trypsin and was also solubilized from the membrane fraction by sodium sarcosinate. However, promatrix protein was also found to be loosely associated with the outer membrane fraction. These data indicate that promatrix protein was translocated across the cytoplasmic membrane and localized external to the cytoplasmic membrane, although it was not yet properly inserted into the outer membrane structure. The inhibition of processing of protolG (DiRienzo et al., 1978) protein was observed at higher levels of PEA (0·4% or higher). However, at all concentrations of PEA tested, the accumulation of prolipoprotein was not detected. On the other hand, when PEA was added at concentrations lower than the above critical concentrations for each protein, the precursor was properly processed but the processed proteins (tolG protein, and lipoprotein) were accumulated in the periplasmic space, since they were released by osmotic shock. tolG protein of the soluble cell fraction was chased into the outer membrane after removal of PEA and regrowth of the cells in culture. The processed lipoprotein of the soluble fraction was trypsin-sensitive in contrast to mature lipoprotein. These results indicate that the precursor protein with the peptide extension is transformed into a new assembly intermediate after the extended peptide is cleaved off. This intermediate may be released into the periplasmic space in the presence of PEA before it can be assembled into the outer membrane. These data indicate that the peptide extension is not essential for the insertion of the outer membrane protein into the outer membrane. When PEA (0·3%) was added to a growing culture, the production of not only matrix protein but also promatrix protein was completely inhibited. However, synthesis of promatrix protein was restored when rifampicin was added before the PEA treatment. These results are discussed in terms of control of gene expression for matrix protein. PEA was found to increase the membrane fluidity.

The inactivation and regeneration of peroxidase in relation to the high temperature–short time processing of vegetables

SummaryAs a result of the high thermal stability of peroxidase and its association with quality deterioration in high temperature–short time processed foods it was decided to investigate some aspects of the kinetics of inactivation of two purified grades of horseradish peroxidase.The following main conclusions were drawn:(a) It was shown that regeneration of peroxidase activity took place after partial inactivation at either 70, 90 or 110°C and that the first order plots of regenerated activity were biphasic in each case. Both fast and slow rates of regeneration increased on increasing the holding temperature from 30 to 40°C but no regeneration at all was observed at a temperature of 50°C. It was found that holding for 24 hr at 50°C almost completely prevented regeneration of peroxidase activity on further cooling. The extent of regeneration was found to be governed by the length of time at the inactivation temperature and a maximum was found which coincided with the high rate period of inactivation.(b) The first order plots of peroxidase inactivation were biphasic. Although the different purities of peroxidase did not give significantly different D121.1°C and z values for the low rate of inactivation over the temperature range 70–160°C, the presence of either pea or green bean purée significantly reduced the D121.1°C and, in the case of pea purée, increased the z value. It was also shown that the proportion of relatively stable enzyme was much lower in the presence of bean purée than in the presence of pea purée at each temperature.

Esterase Specificity and Sensitivity to Organophosphorus and Carbamate Pesticides: Factors Affecting Determination by Thin Layer Chromatography

Abstract Beef liver esterase was much more sensitive to organophosphorus pesticides than pig liver esterase, whereas the opposite was true for carbamates. Marked difference in specificity was noted for the inhibition of beef and pig esterases due to malathion and parathion. Inhibition of beef and pig liver esterases attributed to ethion was due to conversion of ethion to a product under the lights in the laboratory. However, inhibition of beef esterase attributed to parathion was due to conversion of parathion to paraoxon by the beef extract. Although bee head esterase was most sensitive to organophosphorus and carbamate pesticides, it had disadvantages over pig or beef liver esterase. The bee esterase was approximately 8 or 33 times less active than the same amount of beef or pig liver esterase. The bee brei (100 ml) was sufficient to spray 40 thin layer plates only, whereas the pig and beef liver extracts (1 L each) were sufficient to spray 10,000 and 2,500 plates, respectively. The technique was also used to detect pesticides in the presence of pea and carrot extractives. Advantages of the thin layer chromatographic-enzyme inhibition technique are discussed.