Primacy and Recency Effects for Taste

Science.gov (United States)

Daniel, Thomas A.; Katz, Jeffrey S.

2018-01-01

Historically, much of what we know about human memory has been discovered in experiments using visual and verbal stimuli. In two experiments, participants demonstrated reliably high recognition for nonverbal liquids. In Experiment 1, participants showed high accuracy for recognizing tastes (bitter, salty, sour, sweet) over a 30-s delay in a…

HomeFront Strong (HFS): Building Resiliency in Military Families

Science.gov (United States)

2015-09-01

spouses. Contemporary Family Therapy , 37(3), 221-231. doi: 10.1007/s10591-015-9336-8. Presentations Kees, M. (2014). Promoting resilience in...diffe rent tastes on different parts of your tongue • Try tast ing things w ith strong flavors (e.g. sour lemon. bitter dark chocolate . salty pretzels

Breadth of Tuning and Taste Coding in Mammalian Taste Buds

OpenAIRE

Tomchik, Seth M.; Berg, Stephanie; Kim, Joung Woul; Chaudhari, Nirupa; Roper, Stephen D.

2007-01-01

A longstanding question in taste research concerns taste coding and, in particular, how broadly are individual taste bud cells tuned to taste qualities (sweet, bitter, umami, salty, and sour). Taste bud cells express G-protein-coupled receptors for sweet, bitter, or umami tastes but not in combination. However, responses to multiple taste qualities have been recorded in individual taste cells. We and others have shown previously there are two classes of taste bud cells directly involved in gu...

Differences in Taste Perception and Spicy Preference: A Thai-Japanese Cross-cultural Study.

Science.gov (United States)

Trachootham, Dunyaporn; Satoh-Kuriwada, Shizuko; Lam-Ubol, Aroonwan; Promkam, Chadamas; Chotechuang, Nattida; Sasano, Takashi; Shoji, Noriaki

2017-12-25

Taste perception is influenced by several factors. However, the relation between taste perception and food culture is unclear. This study compared taste thresholds between populations with different food culture, i.e. Thai and Japanese. A matched case-control study was conducted in 168 adults (84 for each; aged between 50 and 90 years). The age, sex, systemic disease, medication, smoking, xerostomia, and oral hygiene of both groups were not different. Recognition thresholds (RTs) of sweet, salty, sour, bitter, and umami were measured using filter paper disc (FPD). Detection taste thresholds were measured using electrogustometry. Spicy preference was measured by calibrated questionnaires. Higher RTs of all tastes and higher detection taste thresholds were found in Thai as compared to those of Japanese (P differences between 2 countries. The average thresholds for sweet, salty, sour, and bitter in Thai and Japanese were 4 and 2, respectively. The average threshold for umami in Thai and Japanese was 5 and 3, respectively. Moreover, Thai population had stronger preference for spicy food (P culture on taste perception. © The Author(s) 2017. Published by Oxford University Press. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

Alterations in taste distinguishing in patients irradiated for malignant tumours of head and neck

International Nuclear Information System (INIS)

Klimo, J.; Parkanyiova, V.; Polcikova, E.

1976-01-01

In 20 patients treated with percutaneous gamma radiotherapy for carcinomas of the head or the neck, alterations were studied in taste following radiation doses of 1,000; 2,000; 3,000; 4,000; 5,000; and 6,000 rads. It was found that with increasing radiation doses the patients lost the ability of distinguishing sweet, salty, sour and bitter qualities, in that order. (L.O.)

Taste intensities of ten vegetables commonly consumed in the Netherlands.

Science.gov (United States)

van Stokkom, V L; Teo, P S; Mars, M; de Graaf, C; van Kooten, O; Stieger, M

2016-09-01

Bitterness has been suggested to be the main reason for the limited palatability of several vegetables. Vegetable acceptance has been associated with preparation method. However, the taste intensity of a variety of vegetables prepared by different methods has not been studied yet. The objective of this study is to assess the intensity of the five basic tastes and fattiness of ten vegetables commonly consumed in the Netherlands prepared by different methods using the modified Spectrum method. Intensities of sweetness, sourness, bitterness, umami, saltiness and fattiness were assessed for ten vegetables (cauliflower, broccoli, leek, carrot, onion, red bell pepper, French beans, tomato, cucumber and iceberg lettuce) by a panel (n=9) trained in a modified Spectrum method. Each vegetable was assessed prepared by different methods (raw, cooked, mashed and as a cold pressed juice). Spectrum based reference solutions were available with fixed reference points at 13.3mm (R1), 33.3mm (R2) and 66.7mm (R3) for each taste modality on a 100mm line scale. For saltiness, R1 and R3 differed (16.7mm and 56.7mm). Mean intensities of all taste modalities and fattiness for all vegetables were mostly below R1 (13.3mm). Significant differences (p<0.05) within vegetables between preparation methods were found. Sweetness was the most intensive taste, followed by sourness, bitterness, fattiness, umami and saltiness. In conclusion, all ten vegetables prepared by different methods showed low mean intensities of all taste modalities and fattiness. Preparation method affected taste and fattiness intensity and the effect differed by vegetable type. Copyright © 2016 Elsevier Ltd. All rights reserved.

Changes in taste preference after colorectal surgery: A longitudinal study.

Science.gov (United States)

Welchman, Sophie; Hiotis, Perryhan; Pengelly, Steven; Hughes, Georgina; Halford, Jason; Christiansen, Paul; Lewis, Stephen

2015-10-01

Nutrition is a key component of surgical enhanced recovery programmes. However, alterations in food preferences are often reported as reasons for patients not eating in the early postoperative period. We hypothesised that taste preferences are altered in the early postoperative period and this dysgeusia affects patients' food choices during this critical time. This is a longitudinal study looking at taste preferences of patients recovering from surgery. Patients undergoing colonic resections were recruited. Using visual analogue scales participants completed a questionnaire, taste tests and preference scoring of food images for the 6 groups of taste (bitter, salty, savoury, sour, spicy and sweet) preoperatively and on postoperative days 1-3. Patients were also offered snacks postoperatively, which represented foods from the six groups and consumption was measured. Differences from baseline were assessed using the Friedman's and Wilcoxon tests. 31 patients were studied. In the immediate postoperative period participants reported deterioration in their sense of taste (p ≤ 0.001), increased nausea (p palatability for salty taste increased (p = 0.001) following surgery. The highest rated images were for savoury food with only the ratings for salty food increasing after surgery (p foods in the postoperative period. Bitter, sour and spicy foods were the least frequently consumed. This is the first study to investigate postsurgical patients' food preferences. A consistent change in all the individual tastes with the exception of salty in the postoperative period was observed. The most desirable tastes were for savoury and sweet, reflecting patients' preoperative preferences. An improved understanding of taste may improve the resumption of eating after colonic surgery. Copyright © 2014 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism. All rights reserved.

Data on the sensory evaluation of potatoes (Solanum tuberosum) from different areas of Hokkaido, Japan, performed by untrained young adults.

Science.gov (United States)

Sato, Hiroaki; Koizumi, Ryosuke; Nakazawa, Yozo; Yamazaki, Masao; Itoyama, Ryuichi; Ichisawa, Megumi; Negishi, Junko; Sakuma, Rui; Furusho, Tadasu; Sagane, Yoshimasa; Takano, Katsumi

2017-12-01

This data article describes a sensory evaluation of potatoes used in food processing from the Tokachi, Kamikawa, and Abashiri geographic areas of Hokkaido, Japan, performed by untrained young adults. We gathered sensory data on potatoes from the four cultivars 'Toyoshiro,' 'Kitahime,' 'Snowden,' and 'Poroshiri.' The sensory evaluation was performed on steamed potatoes from each cultivar; these potatoes were harvested from each of the three geographic areas. Table 1 provides the data from the evaluation of the five basic tastes (sweet, salty, sour, bitter, and umami), as well as the evaluation of the egumi taste, which is a Japanese term indicating a taste that is acrid, astringent, and slightly bitter.

Sensory and chromatographic evaluations of water soluble fractions from air-dried sausages

DEFF Research Database (Denmark)

Henriksen, Anders Peter; Stahnke, Marie Louise Heller

1997-01-01

Low molecular weight water soluble compounds were extracted from Danish salami, Italian sausage, and Spanish Chorizo. The extracts were fractionated by gel filtration chromatography revealing peptides with a molecular weight less than 4200 Dalton. Fractions consisting of smaller peptides and free...... amino acids had enhanced savory taste impressions described as mainly bouillon, bitter, sour, salty and plastic with odor notes of boiled potato. Determination of amino acids in the fractions before and after hydrolysis revealed the presence of mainly hydrophilic peptides in all fractions. Partial least...

[Functional properties of taste bud cells. Mechanisms of afferent neurotransmission in Type II taste receptor cells].

Science.gov (United States)

Romanov, R A

2013-01-01

Taste Bud cells are heterogeneous in their morphology and functionality. These cells are responsible for sensing a wide variety of substances and for associating detected compounds with a different taste: bitter, sweet, salty, sour and umami. Today we know that each of the five basic tastes corresponds to distinct cell populations organized into three basic morpho-functional cell types. In addition, some receptor cells of the taste bud demonstrate glia-related functions. In this article we expand on some properties of these three morphological receptor cell types. Main focus is devoted to the Type II cells and unusual mechanism for afferent neurotransmission in these cells. Taste cells of the Type II consist of three populations detecting bitter, sweet and umami tastes, and, thus, evoke a serious scientific interest.

Flavour preferences in youth versus adults: a review

Science.gov (United States)

Hoffman, Allison C; Salgado, Raydel Valdes; Dresler, Carolyn; Faller, Rachel Williams; Bartlett, Christopher

2016-01-01

Objective To understand the available evidence of how children and adults differ in their preferences for flavours that may be used in tobacco products. Data sources A total of 474 articles published between 1931 and August 2015 were retrieved through searches conducted in PubMed, EMBASE, Web of Science and PsycINFO. Study selection and extraction A 2-phase relevancy review process resulted in the identification of 59 articles and information was extracted by 2 independent reviewers. Data synthesis Findings were grouped by taste and smell preferences, which are important components of overall flavour. For taste, evidence is summarised in the following categories: sweet, salty, sour, bitter, umami and fat; within each of them, findings are organised by age categories. For smell, evidence is summarised as follows: fruit/herbal/spices, tobacco and coffee and other odours. Major findings from this search indicated that sweet preference in children and adolescents was higher than in adults. Examples of preferred food-related tastes and odours for young people included cherry, candy, strawberry, orange, apple and cinnamon. Currently, all these are used to flavour cigars, cartridges for electronic cigarettes, hookah (waterpipe) and smokeless tobacco products. Conclusions Infants and children exhibited elevated sweet and salty preference relative to adults. Age-related changes in bitter, sour, umami and fat taste were not clear and more research would be useful. ‘Sweet’ food odours were highly preferred by children. Tobacco products in flavours preferred by young people may impact tobacco use and initiation, while flavours preferred by adults may impact product switching or dual use. PMID:27633764

Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses.

Science.gov (United States)

Ganesan, Balasubramanian; Brown, Kelly; Irish, David A; Brothersen, Carl; McMahon, Donald J

2014-01-01

High sodium intake negatively affects consumer health, thus there is active interest in lowering sodium levels in dairy foods. Cheddar and low-moisture, part-skim Mozzarella cheeses were made with total salt levels of 0.7, 1.0, 1.25, 1.35, and 1.8% (wt/wt) in triplicate, thus reducing sodium by 25 to 60%. Multiple manufacturing protocols for salt reduction were used to produce cheeses with similar postpress moisture and pH, independent of the final salt levels in cheese, in order to study the role of salt in cheese acceptability. Cheese flavor was evaluated by a descriptive taste panel on a 15-point intensity scale. Consumer acceptance was evaluated by a consumer panel on a 9-point hedonic scale. Taste panels conducted with cubed Cheddar cheese (at 3 and 6mo) and cold shredded Mozzarella cheese (at 3wk) showed that consumer liking for cheese was low at 0.7 and 0.9% salt, but all cheeses containing higher salt levels (1.25, 1.35, and 1.8% salt) were comparably preferred. The cheeses had acceptable liking scores (≥6) when served as quesadilla or pizza toppings, and consumers were able to differentiate cheeses at alternate salt levels; for example, 1.8 and 1.5% salt cheeses scored similarly, as did cheeses with 1.5% and 1.35% salt, but 1.35% salt cheese scored lower than and was discernible from 1.8% salt cheese. Descriptive panelists perceived salty, sour, umami, bitter, brothy, lactone/fatty acid, and sulfur attributes as different across Mozzarella cheeses, with the perception of each significantly increasing along with salt level. Salty and buttery attributes were perceived more with increasing salt levels of Cheddar cheese by the descriptive panel at 3mo, whereas bitter, brothy, and umami attributes were perceived less at the higher salt levels. However, this trend reversed at 6mo, when perception of salty, sour, bitter, buttery, lactone/fatty acid, and umami attributes increased with salt level. We conclude that consumers can distinguish even a 30% salt

Presynaptic (Type III) cells in mouse taste buds sense sour (acid) taste.

Science.gov (United States)

Huang, Yijen A; Maruyama, Yutaka; Stimac, Robert; Roper, Stephen D

2008-06-15

Taste buds contain two types of cells that directly participate in taste transduction - receptor (Type II) cells and presynaptic (Type III) cells. Receptor cells respond to sweet, bitter and umami taste stimulation but until recently the identity of cells that respond directly to sour (acid) tastants has only been inferred from recordings in situ, from behavioural studies, and from immunostaining for putative sour transduction molecules. Using calcium imaging on single isolated taste cells and with biosensor cells to identify neurotransmitter release, we show that presynaptic (Type III) cells specifically respond to acid taste stimulation and release serotonin. By recording responses in cells isolated from taste buds and in taste cells in lingual slices to acetic acid titrated to different acid levels (pH), we also show that the active stimulus for acid taste is the membrane-permeant, uncharged acetic acid moiety (CH(3)COOH), not free protons (H(+)). That observation is consistent with the proximate stimulus for acid taste being intracellular acidification, not extracellular protons per se. These findings may also have implications for other sensory receptors that respond to acids, such as nociceptors.

Gustatory stimuli representing different perceptual qualities elicit distinct patterns of neuropeptide secretion from taste buds.

Science.gov (United States)

Geraedts, Maartje C P; Munger, Steven D

2013-04-24

Taste stimuli that evoke different perceptual qualities (e.g., sweet, umami, bitter, sour, salty) are detected by dedicated subpopulations of taste bud cells that use distinct combinations of sensory receptors and transduction molecules. Here, we report that taste stimuli also elicit unique patterns of neuropeptide secretion from taste buds that are correlated with those perceptual qualities. We measured tastant-dependent secretion of glucagon-like peptide-1 (GLP-1), glucagon, and neuropeptide Y (NPY) from circumvallate papillae of Tas1r3(+/+), Tas1r3(+/-) and Tas1r3 (-/-) mice. Isolated tongue epithelia were mounted in modified Ussing chambers, permitting apical stimulation of taste buds; secreted peptides were collected from the basal side and measured by specific ELISAs. Appetitive stimuli (sweet: glucose, sucralose; umami: monosodium glutamate; polysaccharide: Polycose) elicited GLP-1 and NPY secretion and inhibited basal glucagon secretion. Sweet and umami stimuli were ineffective in Tas1r3(-/-) mice, indicating an obligatory role for the T1R3 subunit common to the sweet and umami taste receptors. Polycose responses were unaffected by T1R3 deletion, consistent with the presence of a distinct polysaccharide taste receptor. The effects of sweet stimuli on peptide secretion also required the closing of ATP-sensitive K(+) (KATP) channels, as the KATP channel activator diazoxide inhibited the effects of glucose and sucralose on both GLP-1 and glucagon release. Both sour citric acid and salty NaCl increased NPY secretion but had no effects on GLP-1 or glucagon. Bitter denatonium showed no effects on these peptides. Together, these results suggest that taste stimuli of different perceptual qualities elicit unique patterns of neuropeptide secretion from taste buds.

Similar taste-nutrient relationships in commonly consumed Dutch and Malaysian foods.

Science.gov (United States)

Teo, Pey Sze; van Langeveld, Astrid W B; Pol, Korrie; Siebelink, Els; de Graaf, Cees; Yan, See Wan; Mars, Monica

2018-06-01

Three recent studies showed that taste intensity signals nutrient content. However, current data reflects only the food patterns in Western societies. No study has yet been performed in Asian culture. The Malaysian cuisine represents a mixture of Malay, Chinese and Indian foods. This study aimed to investigate the associations between taste intensity and nutrient content in commonly consumed Dutch (NL) and Malaysian (MY) foods. Perceived intensities of sweetness, sourness, bitterness, umami, saltiness and fat sensation were assessed for 469 Dutch and 423 Malaysian commonly consumed foods representing about 83% and 88% of an individual's average daily energy intake in each respective country. We used a trained Dutch (n = 15) and Malaysian panel (n = 20) with quantitative sensory Spectrum™ 100-point rating scales and reference solutions, R1 (13-point), R2 (33-point) and R3 (67-point). Dutch and Malaysian foods had relatively low mean sourness and bitterness (saltiness and fat sensation (between R1 and R2). Mean umami taste intensity of Malaysian foods (15-point) was higher than that of Dutch foods (8-point). Positive associations were found between sweetness and mono- and disaccharides (R 2  = 0.67 (NL), 0.38 (MY)), between umami and protein (R 2  = 0.29 (NL), 0.26 (MY)), between saltiness and sodium (R 2  = 0.48 (NL), 0.27 (MY)), and between fat sensation and fat content (R 2  = 0.56 (NL), 0.17(MY)) in Dutch and Malaysian foods (all, p < 0.001). The associations between taste intensity and nutrient content are not different between different countries, except for fat sensation-fat content. The two dimensional basic taste-nutrient space, representing the variance and associations between tastes and nutrients, is similar between Dutch and Malaysian commonly consumed foods. Copyright © 2018 Elsevier Ltd. All rights reserved.

Sensorial differences according to sex and ages.

Science.gov (United States)

da Silva, L A; Lin, S M; Teixeira, M J; de Siqueira, J T T; Jacob Filho, W; de Siqueira, S R D T

2014-04-01

To investigate age and sex differences in orofacial sensory detection. One hundred and twenty-six (126) healthy subjects were divided into five groups according to their ages. They were assessed with a quantitative sensory testing protocol for gustative, olfactory, thermal (cold/warm), mechanical (tactile/vibration/electric), and pain (deep/superficial) detection thresholds. The corneal reflex was also evaluated. Data were analyzed with the one-way ANOVA, chi-squared, Fisher's exact, Mann-Whitney, and Kruskal-Wallis tests. The groups of subjects over 61 years old had higher olfactory (P sweet P = 0.004, salty P = 0.007, sour P = 0.006), thermal (warm P sweet P = 0.020, salty P = 0.002, sour P < 0.001, and bitter P = 0.002), olfactory (P = 0.010), warm (P < 0.001) and deep (P < 0.001), and superficial pain (P = 0.008) detection thresholds than men, and men from all age groups had lower vibratory detection thresholds (P = 0.006) than women. High sensory detection thresholds were observed in subjects over the 6th decade of life, and women had a more accurate sensory perception than men. © 2013 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

The chemistry of sour taste and the strategy to reduce the sour taste of beer.

Science.gov (United States)

Li, Hong; Liu, Fang

2015-10-15

The contributions of free hydrogen ions, undissociated hydrogen ions in protonated acid species, and anionic acid species to sour taste were studied through sensory experiments. According to tasting results, it can be inferred that the basic substance producing a sour taste is the hydrogen ion, including free hydrogen ions and undissociated hydrogen ions. The intensity of a sour taste is determined by the total concentration of free hydrogen ions and undissociated hydrogen ions. The anionic acid species (without hydrogen ions) does not produce a sour taste but can intensify or weaken the intensity of a sour taste. It seems that hydroxyl or conjugated groups in anionic acid species can intensify the sour taste produced by hydrogen ions. The following strategy to reduce the sensory sourness is advanced: not only reduce free hydrogen ions, namely elevate pH value, but also reduce the undissociated hydrogen ions contained in protonated acid species. Copyright © 2015 Elsevier Ltd. All rights reserved.

Cross-cultural differences in crossmodal correspondences between basic tastes and visual features.

Science.gov (United States)

Wan, Xiaoang; Woods, Andy T; van den Bosch, Jasper J F; McKenzie, Kirsten J; Velasco, Carlos; Spence, Charles

2014-01-01

We report a cross-cultural study designed to investigate crossmodal correspondences between a variety of visual features (11 colors, 15 shapes, and 2 textures) and the five basic taste terms (bitter, salty, sour, sweet, and umami). A total of 452 participants from China, India, Malaysia, and the USA viewed color patches, shapes, and textures online and had to choose the taste term that best matched the image and then rate their confidence in their choice. Across the four groups of participants, the results revealed a number of crossmodal correspondences between certain colors/shapes and bitter, sour, and sweet tastes. Crossmodal correspondences were also documented between the color white and smooth/rough textures on the one hand and the salt taste on the other. Cross-cultural differences were observed in the correspondences between certain colors, shapes, and one of the textures and the taste terms. The taste-patterns shown by the participants from the four countries tested in the present study are quite different from one another, and these differences cannot easily be attributed merely to whether a country is Eastern or Western. These findings therefore highlight the impact of cultural background on crossmodal correspondences. As such, they raise a number of interesting questions regarding the neural mechanisms underlying crossmodal correspondences.

Cross-cultural differences in crossmodal correspondences between basic tastes and visual features

Science.gov (United States)

Wan, Xiaoang; Woods, Andy T.; van den Bosch, Jasper J. F.; McKenzie, Kirsten J.; Velasco, Carlos; Spence, Charles

2014-01-01

We report a cross-cultural study designed to investigate crossmodal correspondences between a variety of visual features (11 colors, 15 shapes, and 2 textures) and the five basic taste terms (bitter, salty, sour, sweet, and umami). A total of 452 participants from China, India, Malaysia, and the USA viewed color patches, shapes, and textures online and had to choose the taste term that best matched the image and then rate their confidence in their choice. Across the four groups of participants, the results revealed a number of crossmodal correspondences between certain colors/shapes and bitter, sour, and sweet tastes. Crossmodal correspondences were also documented between the color white and smooth/rough textures on the one hand and the salt taste on the other. Cross-cultural differences were observed in the correspondences between certain colors, shapes, and one of the textures and the taste terms. The taste-patterns shown by the participants from the four countries tested in the present study are quite different from one another, and these differences cannot easily be attributed merely to whether a country is Eastern or Western. These findings therefore highlight the impact of cultural background on crossmodal correspondences. As such, they raise a number of interesting questions regarding the neural mechanisms underlying crossmodal correspondences. PMID:25538643

Cross-cultural differences in crossmodal correspondences between basic tastes and visual features

Directory of Open Access Journals (Sweden)

Xiaoang eWan

2014-12-01

Full Text Available We report a cross-cultural study designed to investigate crossmodal correspondences between a variety of visual features (11 colours, 15 shapes, and 2 textures and the five basic taste terms (bitter, salty, sour, sweet, and umami. A total of 452 participants from China, India, Malaysia, and the USA viewed colour patches, shapes, and textures online and had to choose the taste term that best matched the image and then rate their confidence in their choice. Across the four groups of participants, the results revealed a number of crossmodal correspondences between certain colours/shapes and bitter, sour, and sweet tastes. Crossmodal correspondences were also documented between the colour white and smooth/rough textures on the one hand and the salt taste on the other. Cross-cultural differences were observed in the correspondences between certain colours, shapes, and one of the textures and the taste terms. The taste-patterns shown by the participants from the four countries tested in present study are quite different from one another, and these differences cannot easily be attributed merely to whether a country is Eastern or Western. These findings therefore highlight the impact of cultural background on crossmodal correspondences. As such, they raise a number of interesting questions regarding the neural mechanisms underlying crossmodal correspondences.

Primary souring: A novel bacteria-free method for sour beer production.

Science.gov (United States)

Osburn, Kara; Amaral, Justin; Metcalf, Sara R; Nickens, David M; Rogers, Cody M; Sausen, Christopher; Caputo, Robert; Miller, Justin; Li, Hongde; Tennessen, Jason M; Bochman, Matthew L

2018-04-01

In the beverage fermentation industry, especially at the craft or micro level, there is a movement to incorporate as many local ingredients as possible to both capture terroir and stimulate local economies. In the case of craft beer, this has traditionally only encompassed locally sourced barley, hops, and other agricultural adjuncts. The identification and use of novel yeasts in brewing lags behind. We sought to bridge this gap by bio-prospecting for wild yeasts, with a focus on the American Midwest. We isolated 284 different strains from 54 species of yeast and have begun to determine their fermentation characteristics. During this work, we found several isolates of five species that produce lactic acid and ethanol during wort fermentation: Hanseniaspora vineae, Lachancea fermentati, Lachancea thermotolerans, Schizosaccharomyces japonicus, and Wickerhamomyces anomalus. Tested representatives of these species yielded excellent attenuation, lactic acid production, and sensory characteristics, positioning them as viable alternatives to lactic acid bacteria (LAB) for the production of sour beers. Indeed, we suggest a new LAB-free paradigm for sour beer production that we term "primary souring" because the lactic acid production and resultant pH decrease occurs during primary fermentation, as opposed to kettle souring or souring via mixed culture fermentation. Copyright © 2017 Elsevier Ltd. All rights reserved.

Dietary customs and food availability shape the preferences for basic tastes: A cross-cultural study among Polish, Tsimane' and Hadza societies.

Science.gov (United States)

Sorokowska, Agnieszka; Pellegrino, Robert; Butovskaya, Marina; Marczak, Michalina; Niemczyk, Agnieszka; Huanca, Tomas; Sorokowski, Piotr

2017-09-01

Biological significance of food components suggests that preferences for basic tastes should be similar across cultures. On the other hand, cultural factors play an important role in diet and can consequently influence individual preference for food. To date, very few studies have compared basic tastes preferences among populations of very diverse environmental and cultural conditions, and research rather did not involve traditional populations for whom the biological significance of different food components might be the most pronounced. Hence, our study focused on basic taste preferences in three populations, covering a broad difference in diet due to environmental and cultural conditions, market availability, dietary habits and food acquirement: 1) a modern society (Poles, n = 200), 2) forager-horticulturalists from Amazon/Bolivia (Tsimane', n = 138), and 3) hunter-gatherers from Tanzania (Hadza, n = 85). The preferences for basic tastes were measured with sprays containing supra-threshold levels of sweet, sour, bitter, salty, and umami taste solutions. We observed several interesting differences between participating societies. We found that Tsimane' and Polish participants liked the sweet taste more than other tastes, while Hadza participants liked salty and sour tastes more than the remaining tastes. Further, Polish people found bitter taste particularly aversive, which was not observed in the traditional societies. Interestingly, no cross-cultural differences were observed for relative liking of umami taste - it was rated closely to neutral by members of all participating societies. Additionally, Hadza showed a pattern to like basic tastes that are more common to their current diet than societies with access to different food sources. These findings demonstrate the impact of diet and market availability on preference for basic tastes. Copyright © 2017 Elsevier Ltd. All rights reserved.

Bitter or not? BitterPredict, a tool for predicting taste from chemical structure.

Science.gov (United States)

Dagan-Wiener, Ayana; Nissim, Ido; Ben Abu, Natalie; Borgonovo, Gigliola; Bassoli, Angela; Niv, Masha Y

2017-09-21

Bitter taste is an innately aversive taste modality that is considered to protect animals from consuming toxic compounds. Yet, bitterness is not always noxious and some bitter compounds have beneficial effects on health. Hundreds of bitter compounds were reported (and are accessible via the BitterDB http://bitterdb.agri.huji.ac.il/dbbitter.php ), but numerous additional bitter molecules are still unknown. The dramatic chemical diversity of bitterants makes bitterness prediction a difficult task. Here we present a machine learning classifier, BitterPredict, which predicts whether a compound is bitter or not, based on its chemical structure. BitterDB was used as the positive set, and non-bitter molecules were gathered from literature to create the negative set. Adaptive Boosting (AdaBoost), based on decision trees machine-learning algorithm was applied to molecules that were represented using physicochemical and ADME/Tox descriptors. BitterPredict correctly classifies over 80% of the compounds in the hold-out test set, and 70-90% of the compounds in three independent external sets and in sensory test validation, providing a quick and reliable tool for classifying large sets of compounds into bitter and non-bitter groups. BitterPredict suggests that about 40% of random molecules, and a large portion (66%) of clinical and experimental drugs, and of natural products (77%) are bitter.

Mary Poppins was right: Adding small amounts of sugar or salt reduces the bitterness of vegetables.

Science.gov (United States)

Bakke, Alyssa J; Stubbs, Cody A; McDowell, Elliott H; Moding, Kameron J; Johnson, Susan L; Hayes, John E

2018-07-01

Only a quarter of adults and 7% of children consume recommended amounts of vegetables each day. Often vegetables are not initially palatable due to bitterness, which may lead children and adults to refuse to taste or eat them. The objective of this research was to determine if very small amounts of sugar or salt (common household ingredients) could lead to significant reductions in bitterness intensity and increased hedonic ratings of green vegetable purees. For Experiment 1, three different green vegetable purees (broccoli, spinach, and kale) were prepared with different levels of sugar (0%, 0.6%, 1.2%, and 1.8%) or salt (0 and 0.2%). Samples were evaluated using standard descriptive analysis techniques with nine adults who completed more than 20 h of green vegetable specific training as a group. For Experiment 2, each vegetable puree was prepared with either 0% or 2% sugar, and bitterness was assessed via a forced choice task with 84 adults. For Experiment 3, each vegetable puree was prepared with 0%, 1%, or 2% sugar and rated for liking on standard 9 point hedonic scales by 99 adults. Experiments 1 and 2 showed that addition of small amounts of sugar and salt each reduced the bitterness (and increased sweetness and saltiness) from all three vegetables without altering other sensory properties (e.g. texture or aroma). Experiment 3 showed that adding sugar to vegetable purees increased hedonic ratings for adult consumers. We also found parents had mixed attitudes about the idea of adding sugar to foods intended for infants and toddlers. Further research on the effects of bitterness masking especially for specific populations (e.g., infants and young children or adults who have higher sensitivity to bitter taste) is warranted. Copyright © 2018 Elsevier B.V. All rights reserved.

Asians' Facial Responsiveness to Basic Tastes by Automated Facial Expression Analysis System.

Science.gov (United States)

Zhi, Ruicong; Cao, Lianyu; Cao, Gang

2017-03-01

Growing evidence shows that consumer choices in real life are mostly driven by unconscious mechanisms rather than conscious. The unconscious process could be measured by behavioral measurements. This study aims to apply automatic facial expression analysis technique for consumers' emotion representation, and explore the relationships between sensory perception and facial responses. Basic taste solutions (sourness, sweetness, bitterness, umami, and saltiness) with 6 levels plus water were used, which could cover most of the tastes found in food and drink. The other contribution of this study is to analyze the characteristics of facial expressions and correlation between facial expressions and perceptive hedonic liking for Asian consumers. Up until now, the facial expression application researches only reported for western consumers, while few related researches investigated the facial responses during food consuming for Asian consumers. Experimental results indicated that facial expressions could identify different stimuli with various concentrations and different hedonic levels. The perceived liking increased at lower concentrations and decreased at higher concentrations, while samples with medium concentrations were perceived as the most pleasant except sweetness and bitterness. High correlations were founded between perceived intensities of bitterness, umami, saltiness, and facial reactions of disgust and fear. Facial expression disgust and anger could characterize emotion "dislike," and happiness could characterize emotion "like," while neutral could represent "neither like nor dislike." The identified facial expressions agree with the perceived sensory emotions elicited by basic taste solutions. The correlation analysis between hedonic levels and facial expression intensities obtained in this study are in accordance with that discussed for western consumers. © 2017 Institute of Food Technologists®.

Why is the ocean salty?

Science.gov (United States)

Swenson, Herbert

1994-01-01

All water, even rain water, contains dissolved chemicals which scientists call "salts." But not all water tastes salty. Water is fresh or salty according to individual judgment, and in making this decision man is more convinced by his sense of taste than by a laboratory test. It is one's taste buds that accept one water and reject another.

e-Bitter: Bitterant Prediction by the Consensus Voting From the Machine-Learning Methods.

Science.gov (United States)

Zheng, Suqing; Jiang, Mengying; Zhao, Chengwei; Zhu, Rui; Hu, Zhicheng; Xu, Yong; Lin, Fu

2018-01-01

In-silico bitterant prediction received the considerable attention due to the expensive and laborious experimental-screening of the bitterant. In this work, we collect the fully experimental dataset containing 707 bitterants and 592 non-bitterants, which is distinct from the fully or partially hypothetical non-bitterant dataset used in the previous works. Based on this experimental dataset, we harness the consensus votes from the multiple machine-learning methods (e.g., deep learning etc.) combined with the molecular fingerprint to build the bitter/bitterless classification models with five-fold cross-validation, which are further inspected by the Y-randomization test and applicability domain analysis. One of the best consensus models affords the accuracy, precision, specificity, sensitivity, F1-score, and Matthews correlation coefficient (MCC) of 0.929, 0.918, 0.898, 0.954, 0.936, and 0.856 respectively on our test set. For the automatic prediction of bitterant, a graphic program "e-Bitter" is developed for the convenience of users via the simple mouse click. To our best knowledge, it is for the first time to adopt the consensus model for the bitterant prediction and develop the first free stand-alone software for the experimental food scientist.

Bitter taste – cheese failure

Directory of Open Access Journals (Sweden)

Slavko Kirin

2001-10-01

Full Text Available Bitter taste is serous and very often cheese failure in modern cheesemaking process. In this paper the sources and bitter taste development in cheese will be presented. Bitterness in cheese is linked to bitter compounds development during cheese ripening. Most of the bitter compounds come from bitter peptides, the mechanism of theirs development being due to proteasepeptidase system of the cured enzymes and the milk cultures as well as other proteases present in cheese. By the action of curd enzymes, the milk protein - casein - is firstly degraded into high molecular weight compounds possessing no bitter taste. Those compounds are then degraded, by milk protease cultures, to hydrophobic bitter peptides of low molecular weight further degraded, by bacterial endopeptidase during cheese ripening, to bitter peptides and amino acids. In the case when no balance exists, between bitter compounds development and breakdown by lactic acid bacteria peptidase, an accumulation of bitter peptides occurs thus having an influence on cheese bitterness. During cheese ripening naturally occurring milk protease – plasmin, and thermostable proteases of raw milk microflora are also involved in proteolytic process. Fat cheese lipases, initiated by lipase originating from psychrotrophic bacteria in raw milk as well as other cheese lipases, are also associated with bitter taste generation. The other sources of bitterness come from the forages, the medicament residues as well as washing and disinfecting agents. In order to eliminate these failures a special care should be taken in milk quality as well as curd and milk culture selection. At this point technological norms and procedures, aimed to maintain the proteolysis balance during cheese ripening, should be adjusted, thus eliminating the bitter taste of the cheese.

e-Bitter: Bitterant Prediction by the Consensus Voting From the Machine-learning Methods

Science.gov (United States)

Zheng, Suqing; Jiang, Mengying; Zhao, Chengwei; Zhu, Rui; Hu, Zhicheng; Xu, Yong; Lin, Fu

2018-03-01

In-silico bitterant prediction received the considerable attention due to the expensive and laborious experimental-screening of the bitterant. In this work, we collect the fully experimental dataset containing 707 bitterants and 592 non-bitterants, which is distinct from the fully or partially hypothetical non-bitterant dataset used in the previous works. Based on this experimental dataset, we harness the consensus votes from the multiple machine-learning methods (e.g., deep learning etc.) combined with the molecular fingerprint to build the bitter/bitterless classification models with five-fold cross-validation, which are further inspected by the Y-randomization test and applicability domain analysis. One of the best consensus models affords the accuracy, precision, specificity, sensitivity, F1-score, and Matthews correlation coefficient (MCC) of 0.929, 0.918, 0.898, 0.954, 0.936, and 0.856 respectively on our test set. For the automatic prediction of bitterant, a graphic program “e-Bitter” is developed for the convenience of users via the simple mouse click. To our best knowledge, it is for the first time to adopt the consensus model for the bitterant prediction and develop the first free stand-alone software for the experimental food scientist.

Reservoir souring: it is all about risk mitigation

Energy Technology Data Exchange (ETDEWEB)

Kuijvenhoven, Cor [Shell (Canada)

2011-07-01

The presence of H2S in produced fluid can be due to various sources, among which are heat/rock interaction and leaks from other reservoirs. This paper discusses the reasons, risk assessment and tools for mitigating reservoir souring. Uncontrolled microorganism activity can cause a sweet reservoir (without H2S) to become sour (production of H2S). The development of bacteria is one of the main causes of reservoir souring in unconventional gas fields. It is difficult to predict souring in seawater due to produced water re-injection (PWRI). Risk assessment and modeling techniques for reservoir souring are discussed. Some of the factors controlling H2S production include injection location, presence of scavenging minerals and biogenic souring. Mitigation methods such as biocide treatment of injection water, sulphate removal from seawater, microbial monitoring techniques such as the molecular microbiology method (MMM), and enumeration by serial dilution are explained. In summary, it can be concluded that reservoir souring is a long-term problem and should be assessed at the beginning of operations.

e-Bitter: Bitterant Prediction by the Consensus Voting From the Machine-Learning Methods

Directory of Open Access Journals (Sweden)

Suqing Zheng

2018-03-01

Full Text Available In-silico bitterant prediction received the considerable attention due to the expensive and laborious experimental-screening of the bitterant. In this work, we collect the fully experimental dataset containing 707 bitterants and 592 non-bitterants, which is distinct from the fully or partially hypothetical non-bitterant dataset used in the previous works. Based on this experimental dataset, we harness the consensus votes from the multiple machine-learning methods (e.g., deep learning etc. combined with the molecular fingerprint to build the bitter/bitterless classification models with five-fold cross-validation, which are further inspected by the Y-randomization test and applicability domain analysis. One of the best consensus models affords the accuracy, precision, specificity, sensitivity, F1-score, and Matthews correlation coefficient (MCC of 0.929, 0.918, 0.898, 0.954, 0.936, and 0.856 respectively on our test set. For the automatic prediction of bitterant, a graphic program “e-Bitter” is developed for the convenience of users via the simple mouse click. To our best knowledge, it is for the first time to adopt the consensus model for the bitterant prediction and develop the first free stand-alone software for the experimental food scientist.

Wine and Cheese: Two Products or One Association? A New Method for Assessing Wine-Cheese Pairing

Directory of Open Access Journals (Sweden)

Mara V. Galmarini

2018-02-01

Full Text Available The aim of this study was to identify which attributes impacted the dynamic liking of cheese and wine individually, as well as when consumed together. Three wines (one white, Pouilly Loché; and two red, Maranges and Beaujolais and three cheeses (Comté, Époisses, Chaource were individually evaluated by a group of 60 consumers using mono-intake Temporal Dominance of Sensations (TDS with simultaneous hedonic ratings. The same data acquisition screen was used for all products showing a unique list of 14 descriptors (covering cheese and wine perception and a hedonic scale for dynamical rating of liking. The dynamic hedonic data were associated with the TDS profiles obtaining Temporal Drivers of Liking (TDL. Furthermore, the nine associations that resulted from combining each wine with each cheese were evaluated by multi-bite and multi-sip TDS. Individually, Chaource had practically no TDL; for Comté, mushroom flavor was a positive TDL, and in Époisses, salty was a negative TDL. As for wines, negative TDL were only found in the red wines: bitter, sour and astringent. Positive TDL for wines were: fruity, spicy and woody. Changes in the dynamic perception had a bigger impact on liking of wine compared to cheese. For the associations, the negative TDL were only three and mostly wine related: sour (for seven out of nine combinations, bitter (six out of nine and astringent (five out of nine. Positive TDL were more varied (a total of 10 descriptors and were related either to wine or cheese. As opposed to what was found in cheese alone, salty was a positive TDL in two of the combinations. It was observed that the dynamic sensory perception had a more important impact on liking in wine-cheese combinations than when consumed separately. TDS and TDL have a big potential in the study of food pairing, which should be further exploited.

Using Single Colors and Color Pairs to Communicate Basic Tastes

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Andy T. Woods

2016-07-01

Full Text Available Recently, it has been demonstrated that people associate each of the basic tastes (e.g., sweet, sour, bitter, and salty with specific colors (e.g., red, green, black, and white. In the present study, we investigated whether pairs of colors (both associated with a particular taste or taste word would give rise to stronger associations relative to pairs of colors that were associated with different tastes. We replicate the findings of previous studies highlighting the existence of a robust crossmodal correspondence between individual colors and basic tastes. However, while there was evidence that pairs of colors could indeed communicate taste information more consistently than single colors, our participants took more than twice as long to match the color pairs with tastes than the single colors. Possible reasons for these results are discussed.

Using Single Colors and Color Pairs to Communicate Basic Tastes.

Science.gov (United States)

Woods, Andy T; Spence, Charles

2016-01-01

Recently, it has been demonstrated that people associate each of the basic tastes (e.g., sweet, sour, bitter, and salty) with specific colors (e.g., red, green, black, and white). In the present study, we investigated whether pairs of colors (both associated with a particular taste or taste word) would give rise to stronger associations relative to pairs of colors that were associated with different tastes. We replicate the findings of previous studies highlighting the existence of a robust crossmodal correspondence between individual colors and basic tastes. However, while there was evidence that pairs of colors could indeed communicate taste information more consistently than single colors, our participants took more than twice as long to match the color pairs with tastes than the single colors. Possible reasons for these results are discussed.

Gastrophysics of the Oral Cavity.

Science.gov (United States)

Mouritsen, Ole G

2016-01-01

Gastrophysics is the science that pertains to the physical and physico-chemical description of the empirical world of gastronomy, with focus on sensory perception in the oral cavity and how it is related to the materials properties of food and cooking processes. Flavor (taste and smell), mouthfeel, chemesthesis, and astringency are all related to the chemical properties and the texture of the food and how the food is transformed in the oral cavity. The present topical review will primarily focus attention on the somatosensory perception of food (mouthfeel or texture) and how it interacts with basic tastes (sour, bitter, sweet, salty, and umami) and chemesthetic action. Issues regarding diet, nutrition, and health will be put into an evolutionary perspective, and some mention will be made of umami and its importance for (oral) health.

NMR spectrometers as "magnetic tongues": prediction of sensory descriptors in canned tomatoes

DEFF Research Database (Denmark)

Malmendal, Anders; Amoresano, Claudia; Trotta, Roberta

2011-01-01

The perception of odor and flavor of food is a complicated physiological and psychological process that cannot be explained by simple models. Quantitative descriptive analysis is a technique used to describe sensory features. Nevertheless, the availability of a number of instrumental techniques has...... opened up the possibility to calibrate the sensory perception. In this frame, we have tested the potentiality of nuclear magnetic resonance spectroscopy as a predictive tool to measure sensory descriptors. In particular, we have used an NMR metabolomic approach that allowed us to differentiate...... the analyzed samples based on their chemical composition. We were able to correlate the NMR metabolomic fingerprints recorded for canned tomato samples to the sensory descriptors bitterness, sweetness, sourness, saltiness, tomato and metal taste, redness, and density, suggesting that NMR might be a very useful...

Nature of local benefits to communities impacted by sour gas development : Public safety and sour gas recommendation 79 : Final report

International Nuclear Information System (INIS)

2003-09-01

The Provincial Advisory Committee on Public Safety and Sour Gas of Alberta issued a report in December 2002, in which recommendations were made on how to improve the sour gas regulatory system and reduce the impacts of sour gas on public safety and health. Recommendation 79 of this report called for a study to determine the nature of local benefits such as property taxes and local business opportunities, to communities affected by sour gas development. The present document was prepared by a multi-stake holder committee consisting of representatives from municipal government, academia, industry associations, the provincial government, and the public. One of its objectives was to identify matters of importance to stake holders concerning the study. The committee examined three major areas: economic benefit, net financial benefit to municipalities, and impact of sour gas development on local residents. The results indicated that the province and municipalities in which sour gas activities take place benefit from these activities. All Albertans benefit somewhat, and those living in areas where the sour gas industry operates might benefit through employment or the net benefit accrued to municipal government. A detailed quantification of local benefits at the municipal level for individuals was provided in this document. A full accounting of costs or negative impacts that may affect some individuals was not provided. refs., 6 tabs

What do love and jealousy taste like?

Science.gov (United States)

Chan, Kai Qin; Tong, Eddie M W; Tan, Deborah H; Koh, Alethea H Q

2013-12-01

Metaphorical expressions linking love and jealousy to sweet, sour, and bitter tastes are common in normal language use and suggest that these emotions may influence perceptual taste judgments. Hence, we investigated whether the phenomenological experiences of love and jealousy are embodied in the taste sensations of sweetness, sourness, and bitterness. Studies 1A and 1B validated that these metaphors are widely endorsed. In three subsequent studies, participants induced to feel love rated a variety of tastants (sweet-sour candy, bitter-sweet chocolates, and distilled water) as sweeter than those who were induced to feel jealous, neutral, or happy. However, those induced to feel jealous did not differ from those induced to feel happy or neutral on bitter and sour ratings. These findings imply that emotions can influence basic perceptual judgments, but metaphors that refer to the body do not necessarily influence perceptual judgments the way they imply. We further suggest that future research in metaphoric social cognition and metaphor theory may benefit from investigating how such metaphors could have originated.

Enhancing saltiness in emulsion based foods

Directory of Open Access Journals (Sweden)

Lad Mita

2012-07-01

Full Text Available Abstract Background The concept of enhancing saltiness perception in emulsions and a liquid food formulated with the emulsions (ambient vegetable soup through increasing salt concentration in the continuous phase while retaining the fat content of the (aqueous continuous product was evaluated. This was accomplished by increasing the droplet phase volume using duplex emulsion technology. Viscosity and droplet size distribution was measured. Saltiness evaluation was based on simple paired comparison testing (2-Alternate Forced Choice tests, BS ISO 5495:2007. Results Single and duplex emulsions and emulsion-based products had comparable mean oil droplet diameters (25 to 30 μm; however, viscosity of the duplex emulsion systems was considerably higher. Sensory assessment of saltiness of emulsion pairs (2AFC indicated duplex technology enhanced saltiness perception compared to a single emulsion product at the same salt content (6.3 g/100 g in both simple emulsions and the formulated food product (P = 0.0596 and 0.0004 respectively although assessors noted the increased viscosity of the duplex systems. The formulated food product also contained pea starch particles which may have aided product mixing with saliva and thus accelerated tastant transport to the taste buds. Lowering salt content in the duplex systems (to levels of aqueous phase salt concentration similar to the level in the single systems resulted in duplex systems being perceived as less salty than the single system. It appears that the higher viscosity of the duplex systems could not be “overruled” by enhanced mixing through increased droplet phase volume at lowered salt content. Conclusions The results showed that salt reduction may be possible despite the added technology of duplex systems increasing the overall measured viscosity of the product. The changes in viscosity behavior impact mouthfeel, which may be exploitable in addition to the contribution towards salt

THE INFLUENCE OF SALT CONTENT AT DIFFERENT CONCENTRATIONS OF TERASI TO THE SENSORY CHARACTERISTICS OF SAMBAL TERASI, THE CHILI SAUCE ADDED WITH TERASI.

Science.gov (United States)

Ambarita, N T Damanik; De Meulenaer, B

2015-01-01

The type of terasi (the Indonesian seafood fermented paste) and the ingredients used can give sambal terasi (ST), the chili sauce added with terasi, its identity and taste distinction. Inherit from its production, salt content differs the flavor(s) of product added with terasi. This research explored the role of terasi salt content, either from the origin of terasi or by salt adjustment, to the products acceptability and sensory characteristics perceived during subsequent sensorial evaluations. Six types of terasi were characterized based on the proximate and salt content, and prepared as STs with and without salt adjustment at several terasi concentrations. 118 panelists conducted sensory evaluations for overall acceptability at 12.5% terasi; at lower concentration specific tastes (sweet, bitter, salty, sour, umami, fishy and rebon) were characterized by 80 panelists. Results showed that the acceptance of ST is more due to its innate origin salt content and to the suitability saltiness perceived. The specific odor of terasi, combining with other taste(s), when prepared at higher terasi concentration as practiced in restaurant, home and commercial products showed masking effect(s). After saltiness adjusted, different types of terasi showed different taste characteristics. Preferred ST were different between higher and lower concentration. Better tastes characteristics and stronger spices taste were found at lower salt content (and terasi concentration).

Differential bitterness in capsaicin, piperine, and ethanol associates with polymorphisms in multiple bitter taste receptor genes.

Science.gov (United States)

Nolden, Alissa A; McGeary, John E; Hayes, John E

2016-03-15

To date, the majority of research exploring associations with genetic variability in bitter taste receptors has understandably focused on compounds and foods that are predominantly or solely perceived as bitter. However, other chemosensory stimuli are also known to elicit bitterness as a secondary sensation. Here we investigated whether TAS2R variation explains individual differences in bitterness elicited by chemesthetic stimuli, including capsaicin, piperine and ethanol. We confirmed that capsaicin, piperine and ethanol elicit bitterness in addition to burning/stinging sensations. Variability in perceived bitterness of capsaicin and ethanol were significantly associated with TAS2R38 and TAS2R3/4/5 diplotypes. For TAS2R38, PAV homozygotes perceived greater bitterness from capsaicin and ethanol presented on circumvallate papillae, compared to heterozygotes and AVI homozygotes. For TAS2R3/4/5, CCCAGT homozygotes rated the greatest bitterness, compared to heterozygotes and TTGGAG homozygotes, for both ethanol and capsaicin when presented on circumvallate papillae. Additional work is needed to determine how these and other chemesthetic stimuli differ in bitterness perception across concentrations and presentation methods. Furthermore, it would be beneficial to determine which TAS2R receptors are activated in vitro by chemesthetic compounds. Copyright © 2016. Published by Elsevier Inc.

SOUR MILK FORMULAS IN NUTRITION OF INFANTS

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E.F. Lukushkina

2010-01-01

Full Text Available Health-giving properties of fermented food are related to the fact, that acid medium improves assimilation of protein and fat, increases absorption of iron and zinc, improves digestion. But the kefir and other sour milk food based on the whole milk can’t be used in nutrition of infants as human milk substitute because of high content of protein, high osmolarity, deficiency of vitamins and microelements. The article describes the results of clinical approbation of new modern sour milk formula «NAN sour milk», containing proper amount of high-quality protein (OptiPro, enriched with lactalbumin and all sufficient vitamins and microelements. This mixture contains also probiotics (B. lactis, providing high functionality of this food. Key words: infants, sour milk formula, nutrition.(Voprosy sovremennoi pediatrii — Current Pediatrics. 2010;9(1:136-141

Bortezomib alters sour taste sensitivity in mice

Directory of Open Access Journals (Sweden)

Akihiro Ohishi

Full Text Available Chemotherapy-induced taste disorder is one of the critical issues in cancer therapy. Bortezomib, a proteasome inhibitor, is a key agent in multiple myeloma therapy, but it induces a taste disorder. In this study, we investigated the characteristics of bortezomib-induced taste disorder and the underlying mechanism in mice. Among the five basic tastes, the sour taste sensitivity of mice was significantly increased by bortezomib administration. In bortezomib-administered mice, protein expression of PKD2L1 was increased. The increased sour taste sensitivity induced by bortezomib returned to the control level on cessation of its administration. These results suggest that an increase in protein expression of PKD2L1 enhances the sour taste sensitivity in bortezomib-administered mice, and this alteration is reversed on cessation of its administration. Keywords: Taste disorder, Bortezomib, Sour taste, Chemotherapy, Adverse effect

SOUR MILK FOODSTUFF IN INFANTS DIET

Directory of Open Access Journals (Sweden)

T. E. Borovik

2014-01-01

Full Text Available Products of sour milk are widely used in nutrition of infants. They are an important source of digestible proteins, vitamins and potassium. Regular intake of sour milk foodstuff has favorable influence on intestinal microbiocenosis, functioning of the immune system, improves secretory and motor functions of the gastrointestinal tract, stimulates appetites and increases bioavailability of micronutrients. Modern line in functional diet is enrichment of sour milk foodstuff with probiotics. Strains of microorganisms used in manufacture of products with probiotic action are proven to be safe and effective in prophylaxis and treatment of various diseases. Modern data which confirm prophylactic and medicinal properties of probiotic-containing foodstuff, especially bioyoghurts for children, are shown in this article.

BitterSweetForest: A random forest based binary classifier to predict bitterness and sweetness of chemical compounds

Science.gov (United States)

Banerjee, Priyanka; Preissner, Robert

2018-04-01

Taste of a chemical compounds present in food stimulates us to take in nutrients and avoid poisons. However, the perception of taste greatly depends on the genetic as well as evolutionary perspectives. The aim of this work was the development and validation of a machine learning model based on molecular fingerprints to discriminate between sweet and bitter taste of molecules. BitterSweetForest is the first open access model based on KNIME workflow that provides platform for prediction of bitter and sweet taste of chemical compounds using molecular fingerprints and Random Forest based classifier. The constructed model yielded an accuracy of 95% and an AUC of 0.98 in cross-validation. In independent test set, BitterSweetForest achieved an accuracy of 96 % and an AUC of 0.98 for bitter and sweet taste prediction. The constructed model was further applied to predict the bitter and sweet taste of natural compounds, approved drugs as well as on an acute toxicity compound data set. BitterSweetForest suggests 70% of the natural product space, as bitter and 10 % of the natural product space as sweet with confidence score of 0.60 and above. 77 % of the approved drug set was predicted as bitter and 2% as sweet with a confidence scores of 0.75 and above. Similarly, 75% of the total compounds from acute oral toxicity class were predicted only as bitter with a minimum confidence score of 0.75, revealing toxic compounds are mostly bitter. Furthermore, we applied a Bayesian based feature analysis method to discriminate the most occurring chemical features between sweet and bitter compounds from the feature space of a circular fingerprint.

Corrosion of steels in sour gas environments

International Nuclear Information System (INIS)

Twigg, R.J.

1984-03-01

This report presents a study on the effects of sour gas environments on steels. Emphasis is placed on alloys commonly used in the heavy water, sour gas and refining industries. In addition, 'high strength, low alloy' steels, known as 'oil country tubular goods', are included. Reference is made to the effects of hydrogen sulphide environments on austenitic steels and on certain specialty steels. Theories of hydrogen-related cracking mechanisms are outlined with emphasis placed on sulphide stress cracking and hydrogen induced cracking in carbon and low alloy steels. Methods of controlling sulphide stress cracking and hydrogen induced cracking are addressed separately. Case histories from the heavy water, refining, and sour gas industries are used to illustrate operating experience and failure mechanisms. Finally, recommendations, based largely on the author's industrial experience, are made with respect to quality assurance and inspection requirements for sour service components. Only published literature was surveyed. Abstracts were made of all references, reviewing the major sources in detail

Evaluation of Beef by Electronic Tongue System TS-5000Z: Flavor Assessment, Recognition and Chemical Compositions According to Its Correlation with Flavor.

Directory of Open Access Journals (Sweden)

Xinzhuang Zhang

Full Text Available The aim of this study was to assess the ability of electronic tongue system TS-5000Z to evaluate meat quality based on flavor assessment, recognition and correlation with the meat chemical composition. Meat was sampled from eighteen beef cattle including 6 Wagyu breed cattle, 6 Angus breed cattle and 6 Simmental breed cattle. Chemical composition including dry matter, crude protein, fat, ash, cholesterol and taurine and flavor of the meat were measured. The results showed that different breed cattle had different chemical compositions and flavor, which contains sourness, umami, saltiness, bitterness, astringency, aftertaste from astringency, aftertaste from bitterness and aftertaste from umami, respectively. A principal component analysis (PCA showed an easily visible separation between different breeds of cattle and indicated that TS-5000Z made a rapid identification of different breeds of cattle. In addition, TS-5000Z seemed to be used to predict the chemical composition according to its correlation with the flavor. In conclusion, TS-5000Z would be used as a rapid analytical tool to evaluate the beef quality both qualitatively and quantitatively, based on flavor assessment, recognition and chemical composition according to its correlation with flavor.

Is the bitter rejection response always adaptive?

Science.gov (United States)

Glendinning, J I

1994-12-01

The bitter rejection response consists of a suite of withdrawal reflexes and negative affective responses. It is generally assumed to have evolved as a way to facilitate avoidance of foods that are poisonous because they usually taste bitter to humans. Using previously published studies, the present paper examines the relationship between bitterness and toxicity in mammals, and then assesses the ecological costs and benefits of the bitter rejection response in carnivorous, omnivorous, and herbivorous (grazing and browsing) mammals. If the bitter rejection response accurately predicts the potential toxicity of foods, then one would expect the threshold for the response to be lower for highly toxic compounds than for nontoxic compounds. The data revealed no such relationship. Bitter taste thresholds varied independently of toxicity thresholds, indicating that the bitter rejection response is just as likely to be elicited by a harmless bitter food as it is by a harmful one. Thus, it is not necessarily in an animal's best interest to have an extremely high or low bitter threshold. Based on this observation, it was hypothesized that the adaptiveness of the bitter rejection response depends upon the relative occurrence of bitter and potentially toxic compounds in an animal's diet. Animals with a relatively high occurrence of bitter and potentially toxic compounds in their diet (e.g., browsing herbivores) were predicted to have evolved a high bitter taste threshold and tolerance to dietary poisons. Such an adaptation would be necessary because a browser cannot "afford" to reject all foods that are bitter and potentially toxic without unduly restricting its dietary options. At the other extreme, animals that rarely encounter bitter and potentially toxic compounds in their diet (e.g., carnivores) were predicted to have evolved a low bitter threshold. Carnivores could "afford" to utilize such a stringent rejection mechanism because foods containing bitter and potentially

Evaluation and improvement of sour property packages in UniSim design

Energy Technology Data Exchange (ETDEWEB)

Yang, J.; Zhao, E.; Wang, L.; Saha, S. [Honeywell, Calgary, AB (Canada)

2010-07-01

This presentation described specialty fluid packages for modeling oil and gas process systems involving sour gases in contact with aqueous phase. UniSim Design is a popular process simulation tool in the oil and gas industry. The sour Peng-Robinson (PR) and sour Soave-Redlich-Kwong (SRK) models are commonly used for handling sour system where hydrogen sulphide (H{sub 2}S), carbon dioxide (CO{sub 2}) or ammonia (NH{sub 3}) are in contact with an aqueous phase. These sour options combine the PR/SRK equation of state and Wilson's API-sour model where the equation of state is used to determine the fugacities of the vapor and liquid hydrocarbon phases, plus the enthalpy for all 3 phases. The Wilson's API-sour method is used for the aqueous phase calculations, which accounts for the ionization of H{sub 2}S, CO{sub 2} and NH{sub 3} in the aqueous phase. The efficiency of these 2 thermodynamic property packages were evaluated in this study by comparing industrial and experimental data and the results from other similar models. The purpose of this study was to improve these property packages for more accurate and reliable modeling of sour systems. tabs., figs.

A review of the implications of sour gas setbacks on the ability to develop property : public safety and sour gas recommendation 53

International Nuclear Information System (INIS)

2005-09-01

All sour gas facilities in Alberta have a required setback, which is the minimum distance that must be maintained between the energy facility and a dwelling, rural housing development, urban centre or public facility. The size of the setback depends on the classification levels of the sour gas facilities. This paper reviewed the economic implications of sour gas setback restrictions for landowners with reference to Recommendation 53. The methodology of the study included a telephone and electronic mail survey to prequalify municipalities, cities and towns located in the sour gas producing regions of Alberta and the selection of 11 cases for further detailed analysis. The findings of the survey and case studies were then used to examine whether landowners were treated fairly in cases where a setback impact occurred. The frequency of setback incidents was described as common by 13 jurisdictions, occasional by 33 jurisdictions and as emerging by 30 jurisdictions. Results indicated that impacts on property development due to sour gas setbacks were widespread across the province. Observed mitigation measures included the modification of development plans by landowners to avoid setback restrictions; encouraging land development proposals away from areas known to have sour gas activity; and the oil and gas industry working with landowners to locate proposed facilities in order to minimize setback restrictions. Results of the survey suggested that ineffective communication was the predominant factor leading to conflicts, particularly when parties were not familiar with setback requirements or the implications for property development. It was suggested that policy makers should aim to reduce the number of conflicts between sour gas setbacks and property development. Recommendations to improve communication included closing gaps in regulations, processes and practices; and reducing surface and subsurface interface conflicts. 9 refs., 1 tab., 4 figs

De novo transcriptome assembly of a sour cherry cultivar, Schattenmorelle

Directory of Open Access Journals (Sweden)

Yeonhwa Jo

2015-12-01

Full Text Available Sour cherry (Prunus cerasus in the genus Prunus in the family Rosaceae is one of the most popular stone fruit trees worldwide. Of known sour cherry cultivars, the Schattenmorelle is a famous old sour cherry with a high amount of fruit production. The Schattenmorelle was selected before 1650 and described in the 1800s. This cultivar was named after gardens of the Chateau de Moreille in which the cultivar was initially found. In order to identify new genes and to develop genetic markers for sour cherry, we performed a transcriptome analysis of a sour cherry. We selected the cultivar Schattenmorelle, which is among commercially important cultivars in Europe and North America. We obtained 2.05 GB raw data from the Schattenmorelle (NCBI accession number: SRX1187170. De novo transcriptome assembly using Trinity identified 61,053 transcripts in which N50 was 611 bp. Next, we identified 25,585 protein coding sequences using TransDecoder. The identified proteins were blasted against NCBI's non-redundant database for annotation. Based on blast search, we taxonomically classified the obtained sequences. As a result, we provide the transcriptome of sour cherry cultivar Schattenmorelle using next generation sequencing.

A comparison of English and Japanese taste languages: taste descriptive methodology, codability and the umami taste.

Science.gov (United States)

O'Mahony, M; Ishii, R

1986-05-01

Everyday taste descriptions for a range of stimuli were obtained from selected groups of American and Japanese subjects, using a variety of stimuli, stimulus presentation procedures and response conditions. In English there was a tendency to use a quadrapartite classification system: 'sweet', 'sour', 'salty' and 'bitter'. The Japanese had a different strategy, adding a fifth label: 'Ajinomoto', referring to the taste of monosodium glutamate. This label was generally replaced by umami--the scientific term--by Japanese who were workers or trained tasters involved with glutamate manufacture. Cultural differences in taste language have consequences for taste psychophysicists who impose a quadrapartite restriction on allowable taste descriptions. Stimulus presentation by filter-paper or aqueous solution elicited the same response trends. Language codability was only an indicator of degree of taste mixedness/singularity if used statistically with samples of sufficient size; it had little value as an indicator for individual subjects.

Taste perception, associated hormonal modulation, and nutrient intake

Science.gov (United States)

Loper, Hillary B.; La Sala, Michael; Dotson, Cedrick

2015-01-01

It is well known that taste perception influences food intake. After ingestion, gustatory receptors relay sensory signals to the brain, which segregates, evaluates, and distinguishes the stimuli, leading to the experience known as “flavor.” It is well accepted that five taste qualities – sweet, salty, bitter, sour, and umami – can be perceived by animals. In this review, the anatomy and physiology of human taste buds, the hormonal modulation of taste function, the importance of genetic chemosensory variation, and the influence of gustatory functioning on macronutrient selection and eating behavior are discussed. Individual genotypic variation results in specific phenotypes of food preference and nutrient intake. Understanding the role of taste in food selection and ingestive behavior is important for expanding our understanding of the factors involved in body weight maintenance and the risk of chronic diseases including obesity, atherosclerosis, cancer, diabetes, liver disease, and hypertension. PMID:26024495

Does ambient noise or hypobaric atmosphere influence olfactory and gustatory function?

Science.gov (United States)

Rahne, Torsten; Köppke, Robert; Nehring, Michael; Plontke, Stefan K; Fischer, Hans-Georg

2018-01-01

Multidimensional food perception is based mainly on gustatory and olfactory function. Recent research has demonstrated that hypobaric pressure impairs gustatory function and that background noise or distracting auditory stimulation impairs olfactory function. Using a hypobaric chamber, the odor identification, discrimination, and thresholds as well as taste identification and threshold scores were measured in 16 healthy male volunteers under normal and hypobaric (6380 ft) conditions using clinically validated tests. In both conditions, background noise was either canceled out or replaced by white noise presentation (70 dB sound pressure level). Olfactory sensitivity for n-butanol and gustatory sensitivity were impaired in a hypobaric atmosphere. White noise did not influence the odor test results. White noise stimulation impaired sensitivity for sour and sweet but not for bitter or salty tastants. We conclude that hypobaric or noisy environments could impair gustatory and olfactory sensitivity selectively for particular tastants and odorants.

Optical fiber taste sensors using potential sensitive dye coatings. Makuden'i kanjusei shikisomaku wo mochiita hikari fiber mikaku sensor

Energy Technology Data Exchange (ETDEWEB)

Yamakawa, S.; Yamaguchi, A. (Toyama National College of Maritime Technology, Toyama (Japan))

1992-12-20

The present paper proposes a new taste recognition system using optical response patterns from multi-channel optical fiber sensors having potential sensitive dye coatings. It was found that the sensors give large changes in optical absorption spectra of the dyes when they are immersed in various taste solutions. Consequently, it was shown that the sensors can be used as a taste sensor. Six dyes, which give large changes in dye absorption, were selected from twenty dyes and used for six-channel optical fiber taste sensors array. The absorption spectra change data were processed by multiple discriminant analysis and neural networks using back-propagation algorithm. From the analytical results, it was demonstrated that salty (NaCl), bitter (quinidine), sweet (sucrose), sour (HCl), and umami (sodium glutamate) substances can be recognized from each other by using the optical taste sensor system. 11 refs., 8 figs., 2 tabs.

A proteome-based design of bitter peptide digestion regime to attenuate cod-bone soup bitterness: comparison with a rainbow trout extract-mediated bitter taste masking approach

OpenAIRE

Jin, Feng; Yan, Zhengyu; Zhang, Zhizhou; Jiang, Jie; Han, Ying; Guo, Changlu

2018-01-01

BACKGROUND: The fresh bones (with some meat on them; frequently discarded as a large quantity of industry garbage) of marine fish such as cod and salmon are good materials for manufacture of food additives (taste adjusters). However, such fish-bone originated additives often have apparent bitter taste and need additional debittering regime. RESULTS: In this study, 46 known bitter peptides in the cod proteome were targeted for specific protease digestion to eliminate bitter taste from the cod ...

Optimized aqueous extraction of saponins from bitter melon for production of a saponin-enriched bitter melon powder.

Science.gov (United States)

Tan, Sing P; Vuong, Quan V; Stathopoulos, Costas E; Parks, Sophie E; Roach, Paul D

2014-07-01

Bitter melon, Momordica charantia L. (Cucurbitaceae), aqueous extracts are proposed to have health-promoting properties due to their content of saponins and their antioxidant activity. However, the optimal conditions for the aqueous extraction of saponins from bitter melon and the effects of spray drying have not been established. Therefore, this study aimed to optimize the aqueous extraction of the saponins from bitter melon, using response surface methodology, prepare a powder using spray drying, and compare the powder's physical properties, components, and antioxidant capacity with aqueous and ethanol freeze-dried bitter melon powders and a commercial powder. The optimal aqueous extraction conditions were determined to be 40 °C for 15 min and the water-to-sample ratio was chosen to be 20:1 mL/g. For many of its physical properties, components, and antioxidant capacity, the aqueous spray-dried powder was comparable to the aqueous and ethanol freeze-dried bitter melon powders and the commercial powder. The optimal conditions for the aqueous extraction of saponins from bitter melon followed by spray drying gave a high quality powder in terms of saponins and antioxidant activity. This study highlights that bitter melon is a rich source of saponin compounds and their associated antioxidant activities, which may provide health benefits. The findings of the current study will help with the development of extraction and drying technologies for the preparation of a saponin-enriched powdered extract from bitter melon. The powdered extract may have potential as a nutraceutical supplement or as a value-added ingredient for incorporation into functional foods. © 2014 Institute of Food Technologists®

Bitter and sweet tasting molecules: It's complicated.

Science.gov (United States)

Di Pizio, Antonella; Ben Shoshan-Galeczki, Yaron; Hayes, John E; Niv, Masha Y

2018-04-19

"Bitter" and "sweet" are frequently framed in opposition, both functionally and metaphorically, in regard to affective responses, emotion, and nutrition. This oppositional relationship is complicated by the fact that some molecules are simultaneously bitter and sweet. In some cases, a small chemical modification, or a chirality switch, flips the taste from sweet to bitter. Molecules humans describe as bitter are recognized by a 25-member subfamily of class A G-protein coupled receptors (GPCRs) known as TAS2Rs. Molecules humans describe as sweet are recognized by a TAS1R2/TAS1R3 heterodimer of class C GPCRs. Here we characterize the chemical space of bitter and sweet molecules: the majority of bitter compounds show higher hydrophobicity compared to sweet compounds, while sweet molecules have a wider range of sizes. Importantly, recent evidence indicates that TAS1Rs and TAS2Rs are not limited to the oral cavity; moreover, some bitterants are pharmacologically promiscuous, with the hERG potassium channel, cytochrome P450 enzymes, and carbonic anhydrases as common off-targets. Further focus on polypharmacology may unravel new physiological roles for tastant molecules. Copyright © 2018 Elsevier B.V. All rights reserved.

Bitterness prediction in-silico: A step towards better drugs.

Science.gov (United States)

Bahia, Malkeet Singh; Nissim, Ido; Niv, Masha Y

2018-02-05

Bitter taste is innately aversive and thought to protect against consuming poisons. Bitter taste receptors (Tas2Rs) are G-protein coupled receptors, expressed both orally and extra-orally and proposed as novel targets for several indications, including asthma. Many clinical drugs elicit bitter taste, suggesting the possibility of drugs re-purposing. On the other hand, the bitter taste of medicine presents a major compliance problem for pediatric drugs. Thus, efficient tools for predicting, measuring and masking bitterness of active pharmaceutical ingredients (APIs) are required by the pharmaceutical industry. Here we highlight the BitterDB database of bitter compounds and survey the main computational approaches to prediction of bitter taste based on compound's chemical structure. Current in silico bitterness prediction methods provide encouraging results, can be constantly improved using growing experimental data, and present a reliable and efficient addition to the APIs development toolbox. Copyright © 2017 Elsevier B.V. All rights reserved.

As bitter as a trombone: synesthetic correspondences in nonsynesthetes between tastes/flavors and musical notes.

Science.gov (United States)

Crisinel, Anne-Sylvie; Spence, Charles

2010-10-01

In parallel to studies of various cases of synesthesia, many cross-modal correspondences have also been documented in nonsynesthetes. Among these correspondences, implicit associations between taste and pitch have been reported recently (Crisinel & Spence, 2009, 2010). Here, we replicate and extend these findings through explicit matching of sounds of varying pitch to a range of tastes/flavors. In addition, participants in the experiment reported here also chose the type of musical instrument most appropriate for each taste/flavor. The association of sweet and sour tastes to high-pitched notes was confirmed. By contrast, umami and bitter tastes were preferentially matched to low-pitched notes. Flavors did not display such strong pitch associations. The choice of musical instrument seems to have been driven primarily by a matching of the hedonic value and familiarity of the two types of stimuli. Our results raise important questions about our representation of tastes and flavors and could also lead to applications in the marketing of food products.

Effect of ionizing radiation on the taste function of patients submitted to head and neck radiotherapy

International Nuclear Information System (INIS)

Silva, Amaro Ilidio Vespasiano; Galante, Celio

2011-01-01

Objective: to evaluate the effects of ionizing radiation on the taste function in patients submitted to radiotherapy in the head and neck region. Materials and methods: twenty patients diagnosed with head and neck tumors and undergoing treatment in the Division of Radiotherapy at Santa Casa de Misericordia de Belo Horizonte, MG, Brazil, were selected. For their taste function testing, four solutions were manipulated with salt (NaCl), sugar (sucrose), citric acid (for acidity), and urea (for bitterness), at three different (low, medium and high) concentrations. Weekly tests were performed during the first three weeks of radiotherapy, with random administration of the solutions (three drops each) respecting the order of their concentration levels (low, medium and high). After the application of each solution, the patient reported which flavor he/she tasted. Results: a statistically significant difference was observed in the loss of taste function as the results in the 1st and 4th weeks of treatment were compared, with salty solution at the three concentration levels, with the sweet solution at low and medium concentrations, and with the sour and bitter solutions, only at low concentration. Conclusion: ionizing radiation alters the taste function of patients submitted to head and neck radiotherapy. (author)

Effect of ionizing radiation on the taste function of patients submitted to head and neck radiotherapy

Energy Technology Data Exchange (ETDEWEB)

Silva, Amaro Ilidio Vespasiano [Universidade Estadual de Campinas (UNICAMP), SP (Brazil); Galante, Celio [Santa Casa de Misericordia de Belo Horizonte, MG (Brazil). Div. de Radioterapia; Manzi, Flavio Ricardo, E-mail: manzi@pucminas.b [Pontificia Universidade Catolica de Minas Gerais (PUC-MG), Belo Horizonte, MG (Brazil)

2011-09-15

Objective: to evaluate the effects of ionizing radiation on the taste function in patients submitted to radiotherapy in the head and neck region. Materials and methods: twenty patients diagnosed with head and neck tumors and undergoing treatment in the Division of Radiotherapy at Santa Casa de Misericordia de Belo Horizonte, MG, Brazil, were selected. For their taste function testing, four solutions were manipulated with salt (NaCl), sugar (sucrose), citric acid (for acidity), and urea (for bitterness), at three different (low, medium and high) concentrations. Weekly tests were performed during the first three weeks of radiotherapy, with random administration of the solutions (three drops each) respecting the order of their concentration levels (low, medium and high). After the application of each solution, the patient reported which flavor he/she tasted. Results: a statistically significant difference was observed in the loss of taste function as the results in the 1st and 4th weeks of treatment were compared, with salty solution at the three concentration levels, with the sweet solution at low and medium concentrations, and with the sour and bitter solutions, only at low concentration. Conclusion: ionizing radiation alters the taste function of patients submitted to head and neck radiotherapy. (author)

Bitterness in Almonds1[C][OA

Science.gov (United States)

Sánchez-Pérez, Raquel; Jørgensen, Kirsten; Olsen, Carl Erik; Dicenta, Federico; Møller, Birger Lindberg

2008-01-01

Bitterness in almond (Prunus dulcis) is determined by the content of the cyanogenic diglucoside amygdalin. The ability to synthesize and degrade prunasin and amygdalin in the almond kernel was studied throughout the growth season using four different genotypes for bitterness. Liquid chromatography-mass spectrometry analyses showed a specific developmentally dependent accumulation of prunasin in the tegument of the bitter genotype. The prunasin level decreased concomitant with the initiation of amygdalin accumulation in the cotyledons of the bitter genotype. By administration of radiolabeled phenylalanine, the tegument was identified as a specific site of synthesis of prunasin in all four genotypes. A major difference between sweet and bitter genotypes was observed upon staining of thin sections of teguments and cotyledons for β-glucosidase activity using Fast Blue BB salt. In the sweet genotype, the inner epidermis in the tegument facing the nucellus was rich in cytoplasmic and vacuolar localized β-glucosidase activity, whereas in the bitter cultivar, the β-glucosidase activity in this cell layer was low. These combined data show that in the bitter genotype, prunasin synthesized in the tegument is transported into the cotyledon via the transfer cells and converted into amygdalin in the developing almond seed, whereas in the sweet genotype, amygdalin formation is prevented because the prunasin is degraded upon passage of the β-glucosidase-rich cell layer in the inner epidermis of the tegument. The prunasin turnover may offer a buffer supply of ammonia, aspartic acid, and asparagine enabling the plants to balance the supply of nitrogen to the developing cotyledons. PMID:18192442

Association between the number of fungiform papillae on the tip of the tongue and sensory taste perception in children.

Science.gov (United States)

Jilani, Hannah; Ahrens, Wohlfgang; Buchecker, Kirsten; Russo, Paola; Hebestreit, Antje

2017-01-01

Background : To measure sensory taste perception in children with an accurate and reproducible method is challenging and objective measurement methods are scarce. Objective : Aim was to characterize sensory taste perception, by measuring the number of fungiform papillae (FP) and to investigate whether the number of FP is associated with sensitivity for bitter taste and with taste preferences for sweet, salty, fatty or umami in children between 8 and 11 years of age. Design : Number of FP was measured with a digital camera in 83 children in a German subsample of the IDEFICS study. Among those 56 children performed a taste threshold test for bitter and taste preference tests for sweet, salty, fatty and umami. The association between the number of FP and sensory taste perception was analysed. Results : There is a tendency towards a lower number of FP in children with a higher fat preference (30 vs. 25 papillae, p=0.06). Results show no association between the number of FP and neither the bitter taste thresholds nor taste preferences for sweet, salty and umami. Conclusion : Bitter taste threshold might be independent of the number of FP, while the perception of fat was associated with the number of FP.

The bitter pill: clinical drugs that activate the human bitter taste receptor TAS2R14.

Science.gov (United States)

Levit, Anat; Nowak, Stefanie; Peters, Maximilian; Wiener, Ayana; Meyerhof, Wolfgang; Behrens, Maik; Niv, Masha Y

2014-03-01

Bitter taste receptors (TAS2Rs) mediate aversive response to toxic food, which is often bitter. These G-protein-coupled receptors are also expressed in extraoral tissues, and emerge as novel targets for therapeutic indications such as asthma and infection. Our goal was to identify ligands of the broadly tuned TAS2R14 among clinical drugs. Molecular properties of known human bitter taste receptor TAS2R14 agonists were incorporated into pharmacophore- and shape-based models and used to computationally predict additional ligands. Predictions were tested by calcium imaging of TAS2R14-transfected HEK293 cells. In vitro testing of the virtual screening predictions resulted in 30-80% success rates, and 15 clinical drugs were found to activate the TAS2R14. hERG potassium channel, which is predominantly expressed in the heart, emerged as a common off-target of bitter drugs. Despite immense chemical diversity of known TAS2R14 ligands, novel ligands and previously unknown polypharmacology of drugs were unraveled by in vitro screening of computational predictions. This enables rational repurposing of traditional and standard drugs for bitter taste signaling modulation for therapeutic indications.

Bitter Gourd: Botany, Horticulture, Breeding

Science.gov (United States)

Bitter gourd fruits are a good source of carbohydrates, proteins, vitamins, and minerals and have the highest nutritive value among cucurbits. Moreover, the crude protein content (11.4-20.9 g.kg-1) of bitter gourd fruits is higher than that of tomato and cucumber. This book chapter focuses on the ...

Identification of bitter compounds in whole wheat bread.

Science.gov (United States)

Jiang, Deshou; Peterson, Devin G

2013-11-15

Bitterness in whole wheat bread can negatively influence product acceptability and consumption. The overall goal of this project was to identify the main bitter compounds in a commercial whole wheat bread product. Sensory-guided fractionation of the crust (most bitter portion of the bread sample) utilising liquid-liquid extraction, solid-phase extraction, ultra-filtration and 2-D offline RPLC revealed multiple bitter compounds existed. The compounds with the highest bitterness intensities were selected and structurally elucidated based on accurate mass-TOF, MS/MS, 1D and 2D NMR spectroscopy. Eight bitter compounds were identified: Acortatarins A, Acortatarins C, 5-(hydroxymethyl)furfural(HMF), 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP), N-(1-deoxy-d-fructos-1-yl)-l-tryptophan (ARP), Tryptophol (TRO), 2-(2-formyl-5-(hydroxymethyl-1H-pyrrole-1-yl)butanoic acid (PBA) and Tryptophan (TRP). Based on the structures of these compounds, two main mechanisms of bitterness generation in wheat bread were supported, fermentation and Maillard pathways. Copyright © 2013 Elsevier Ltd. All rights reserved.

Bitterness values for traditional tonic plants of southern Africa.

Science.gov (United States)

Olivier, D K; van Wyk, B-E

2013-06-03

Bitterness values have been determined for southern African plant species that are traditionally used as tonics (imbizas or 'musa-pelo) to alleviate the symptoms of stress and a variety of ailments related to the digestive system. To measure and present, for the first time, the bitterness values of 15 of the best-known and most widely used tonic plants in southern Africa in order to find a rationale for their traditional use in improving appetite and treating digestive ailments. Most of the plants were found to be very bitter, with bitterness values comparable to those reported for internationally well-known bitter tonics such as Artemisia absynthium L. and Gentiana lutea L. The relatively high bitterness values obtained for all of the plants indicate that their alleged value in improving digestion and appetite may at least be partly ascribed to the bitter tonic (amarum) effect, i.e., the stimulation of gastric juices via the nervus vagus. It may be interesting to examine the chemical compounds responsible for the bitter taste, as well as the possible links between bitterness and the anecdotal anti-stress properties ascribed to these species. Copyright © 2013 Elsevier Ireland Ltd. All rights reserved.

Using Single Colors and Color Pairs to Communicate Basic Tastes II: Foreground-Background Color Combinations.

Science.gov (United States)

Woods, Andy T; Marmolejo-Ramos, Fernando; Velasco, Carlos; Spence, Charles

2016-01-01

People associate basic tastes (e.g., sweet, sour, bitter, and salty) with specific colors (e.g., pink or red, green or yellow, black or purple, and white or blue). In the present study, we investigated whether a color bordered by another color (either the same or different) would give rise to stronger taste associations relative to a single patch of color. We replicate previous findings, highlighting the existence of a robust crossmodal correspondence between individual colors and basic tastes. On occasion, color pairs were found to communicate taste expectations more consistently than were single color patches. Furthermore, and in contrast to a recent study in which the color pairs were shown side-by-side, participants took no longer to match the color pairs with tastes than the single colors (they had taken twice as long to respond to the color pairs in the previous study). Possible reasons for these results are discussed, and potential applications for the results, and for the testing methodology developed, are outlined.

Age-related changes in mouse taste bud morphology, hormone expression, and taste responsivity.

Science.gov (United States)

Shin, Yu-Kyong; Cong, Wei-na; Cai, Huan; Kim, Wook; Maudsley, Stuart; Egan, Josephine M; Martin, Bronwen

2012-04-01

Normal aging is a complex process that affects every organ system in the body, including the taste system. Thus, we investigated the effects of the normal aging process on taste bud morphology, function, and taste responsivity in male mice at 2, 10, and 18 months of age. The 18-month-old animals demonstrated a significant reduction in taste bud size and number of taste cells per bud compared with the 2- and 10-month-old animals. The 18-month-old animals exhibited a significant reduction of protein gene product 9.5 and sonic hedgehog immunoreactivity (taste cell markers). The number of taste cells expressing the sweet taste receptor subunit, T1R3, and the sweet taste modulating hormone, glucagon-like peptide-1, were reduced in the 18-month-old mice. Concordant with taste cell alterations, the 18-month-old animals demonstrated reduced sweet taste responsivity compared with the younger animals and the other major taste modalities (salty, sour, and bitter) remained intact.

Saltiness enhancement by the characteristic flavor of dried bonito stock.

Science.gov (United States)

Manabe, M

2008-08-01

There is a pressing need for the development of ways of preparing palatable salt-reduced foods to reduce the salt intake of the Japanese population. The salt-reducing effect of the characteristic flavors other than umami of dried bonito stock, which is widely used in everyday Japanese food, was examined by sensory evaluation. In the 1st sensory evaluation, the effect was evaluated in a model solution. The saltiness of 0.80% NaCl solution was equivalent to that of 0.12% monosodium glutamate (MSG) solution containing 0.81% NaCl and dried bonito stock containing 0.68% NaCl. Saltiness enhancement could not be found when MSG solution was used, but was found with 6% dried bonito stock. The 2nd evaluation examined whether the effect was valid for 2 everyday Japanese foods--traditional Japanese clear soup (sumashi-jiru) and steamed egg custard (tamagodoufu). Although enhancement of saltiness by dried bonito stock could not be clearly demonstrated in the soup, a change in NaCl concentration within 15% did not affect the palatability of the soup. However, dried bonito stock not only enhanced the saltiness but also improved the palatability of steamed egg custard. These findings are expected to be useful for improving the palatability of salt-reduced food.

The Miracle Fruit: An Undergraduate Laboratory Exercise in Taste Sensation and Perception.

Science.gov (United States)

Lipatova, Olga; Campolattaro, Matthew M

2016-01-01

"Miracle Fruit" is a taste-altering berry that causes sour foods to be perceived as sweet. The present paper describes a laboratory exercise that uses Miracle Fruit to educate students about the sensation and perception of taste. This laboratory exercise reinforces course material pertaining to the function of sweet taste receptors covered in a Sensation and Perception course at Christopher Newport University. Here we provide a step-by-step explanation of the methodology, and an example of data collected and analyzed by one group of students who participated in this laboratory exercise. The origins of the Miracle Fruit, the structure and the physiological function of miraculin (the glycoprotein responsible for the taste-modifying effect found in the pulp of the Miracle Fruit) were discussed before the laboratory exercise. Students then sampled foods known to target different types of tastes (i.e., sweet, sour, bitter and salty) and rated their perception of taste intensity for each food item. Next, students each consumed Miracle Fruit berries, then resampled each original food item and again recorded their perception of taste intensity ratings for these foods. The data confirmed that the sour food items were perceived sweeter after the Miracle Fruit was consumed. The students also completed a written assignment to assess what they learned about the origins, structure, and physiological function of Miracle Fruit. This hands-on laboratory exercise received positive feedback from students. The exercise can be used by other neuroscience educators to teach concepts related to the sensory system of taste.

Sour Taste preferences of children relate to preference of novel and intense stimuli

NARCIS (Netherlands)

Liem, D.G.; Westerbeek, A.; Wolterink, S.; Kok, F.J.; Graaf, de C.

2004-01-01

Previous research has suggested that some children have a preference for sour tastes. The origin of this preference remains unclear. We investigated whether preference for sour tastes is related to a difference in rated sour intensity due to physiological properties of saliva, or to an overall

Industrial processing effects on phenolic compounds in sour cherry (Prunus cerasus L.) fruit

NARCIS (Netherlands)

Toydemir, G.; Capanoglu, E.; Gomez-Roldan, M.V.; Vos, de R.C.H.; Boyacioglu, D.; Hall, R.D.; Beekwilder, M.J.

2013-01-01

The processed juice (or nectar) of the sour cherry, Prunus cerasus L., is widely consumed in the Balkan region and Turkey. Sour cherry is known to be rich in polyphenolic compounds, such as anthocyanins and procyanidins. In this work, the effects of processing of sour cherry fruit to nectar on

"Smooth operator": Music modulates the perceived creaminess, sweetness, and bitterness of chocolate.

Science.gov (United States)

Reinoso Carvalho, Felipe; Wang, Qian Janice; van Ee, Raymond; Persoone, Dominique; Spence, Charles

2017-01-01

There has been a recent growth of interest in determining whether sound (specifically music and soundscapes) can enhance not only the basic taste attributes associated with food and beverage items (such as sweetness, bitterness, sourness, etc.), but also other important components of the tasting experience, such as, for instance, crunchiness, creaminess, and/or carbonation. In the present study, participants evaluated the perceived creaminess of chocolate. Two contrasting soundtracks were produced with such texture-correspondences in mind, and validated by means of a pre-test. The participants tasted the same chocolate twice (without knowing that the chocolates were identical), each time listening to one of the soundtracks. The 'creamy' soundtrack enhanced the perceived creaminess and sweetness of the chocolates, as compared to the ratings given while listening to the 'rough' soundtrack. Moreover, while the participants preferred the creamy soundtrack, this difference did not appear to affect their overall enjoyment of the chocolates. Interestingly, and in contrast with previous similar studies, these results demonstrate that in certain cases, sounds can have a perceptual effect on gustatory food attributes without necessarily altering the hedonic experience. Copyright © 2016 Elsevier Ltd. All rights reserved.

Variation in saltiness perception of soup with respect to soup serving temperature and consumer dietary habits.

Science.gov (United States)

Kim, Jeong-Weon; Samant, Shilpa S; Seo, Yoojin; Seo, Han-Seok

2015-01-01

Little is known about the effect of serving temperature on saltiness perception in food products such as soups that are typically consumed at high temperature. This study focused on determining whether serving temperature modulates saltiness perception in soup-base products. Eight trained panelists and 62 untrained consumers were asked to rate saltiness intensities in salt water, chicken broth, and miso soup, with serving temperatures of 40, 50, 60, 70, and 80 °C. Neither trained nor untrained panelists were able to find significant difference in the saltiness intensity among salt water samples served at these five different temperatures. However, untrained consumers (but not trained panelists) rated chicken broth and miso soup to be significantly less salty when served at 70 and/or 80 °C compared to when served at 40 to 60 °C. There was an interaction between temperature-related perceived saltiness and preference; for example, consumers who preferred soups served at lower temperatures found soups served at higher temperatures to be less salty. Consumers who frequently consumed hot dishes rated soup samples served at 60 °C as saltier than consumers who consumed hot dishes less frequently. This study demonstrates that soup serving temperature and consumer dietary habits are influential factors affecting saltiness perception of soup. Published by Elsevier Ltd.

Enhancement of Saltiness Perception by Monosodium Glutamate Taste and Soy Sauce Odor: A Near-Infrared Spectroscopy Study.

Science.gov (United States)

Onuma, Takuya; Maruyama, Hiroaki; Sakai, Nobuyuki

2018-02-26

Previous studies have reported that the umami taste of monosodium l-glutamate (MSG) and salty-smelling odors (e.g., soy sauce, bacon, sardines) enhance the perception of saltiness. This study aimed to investigate the neural basis of the enhancement of saltiness in human participants using functional near-infrared spectroscopy (fNIRS). University students who had passed a taste panel test participated in this study. Sodium chloride solutions were presented with or without either 0.10% MSG or the odor of soy sauce. The participants were asked to drink a cup of the stimulus and to evaluate only saltiness intensity in Experiment 1, as well as other sensory qualities in Experiment 2, and temporal brain activity was measured using fNIRS. In Experiment 3, the participants were asked to evaluate saltiness intensity using the time-intensity (TI) method, and the response of the parotid salivary glands was measured using fNIRS. The fNIRS data showed that the added MSG and soy sauce enhanced the hemodynamic response in temporal brain regions, including the frontal operculum, but no effect on the hemodynamic salivary responses was detected. These results indicate that the perceived enhancement of saltiness occurs in the brain region that is involved in central gustatory processing. Furthermore, the results of the sensory evaluations suggest that enhancement of saltiness by the addition of MSG is mainly based on fusion of the salty-like property of MSG and saltiness of NaCl, whereas enhancement by the addition of soy sauce odor is mainly based on modulation of the temporal dynamics of saltiness perception.

Determination of saltiness from the laws of thermodynamics--estimating the gas constant from psychophysical experiments.

Science.gov (United States)

Norwich, K H

2001-10-01

One can relate the saltiness of a solution of a given substance to the concentration of the solution by means of one of the well-known psychophysical laws. One can also compare the saltiness of solutions of different solutes which have the same concentration, since different substances are intrinsically more salty or less salty. We develop here an equation that relates saltiness both to the concentration of the substance (psychophysical) and to a distinguishing physical property of the salt (intrinsic). For a fixed standard molar entropy of the salt being tasted, the equation simplifies to Fechner's law. When one allows for the intrinsic 'noise' in the chemoreceptor, the equation generalizes to include Stevens's law, with corresponding decrease in the threshold for taste. This threshold reduction exemplifies the principle of stochastic resonance. The theory is validated with reference to experimental data.

Sweet and bitter taste perception of women during pregnancy

DEFF Research Database (Denmark)

Nanou, Evangelia; Brandt, Sarah Østergaard; Weenen, Hugo

2016-01-01

and bitterness, respectively. Pregnant women completed also a self-administered questionnaire on changes in sweet and bitter taste perception due to pregnancy. Results: Perceived intensity of sweetness and bitterness was not different between pregnant and nonpregnant women for any of the products. However......Introduction: Changes in sweet and bitter taste perception during pregnancy have been reported in a limited number of studies leading, however, to inconclusive results. The current study aimed to investigate possible differences in perceived intensity and liking of sweetness and bitterness between......, the liking of the least sweet apple + berry juice was significantly higher, and the optimal preferred sugar content was significantly lower in pregnant compared to nonpregnant women. With regards to self-report, pregnant women who reported higher sensitivity in sweet or bitter taste did not have...

Public safety and sour gas quarterly progress report October - December 2002

Energy Technology Data Exchange (ETDEWEB)

Sikora, V.; Lillo, H.; Craig, M.; Neilson, G.

2003-01-01

This third quarterly progress report for the business year 2002-2003 on the Alberta Energy and Utilities Board (EUB) Public Safety and Sour Gas initiative covers projects based on the 87 recommendations made by the Provincial Advisory Committee on Public Safety and Sour Gas (Advisory Committee) in December 2000. As of December 2002, work has been completed on 16 recommendations and is proceeding on 50 recommendations. This report includes several tables indicating the status of recommendations as either complete or ongoing. The recommendation categories include: (1) sour gas development, planning and approval, (2) sour gas operations, (3) emergency preparedness, and (4) information, communication and consultation. The report also summarizes the health effects and sour gas research. Recommendations completed as of December 2002 include: plant proliferation; pre-license review of critical well license applications; license application training/certification information requirement; increase sour gas inspections; increase inspections of new and noncompliant operators; implement 100 per cent inspection rate for critical wells near people; response to sour gas complaints; enhance EUB capability to monitor for complaint response/compliance; complaint/incident response program for Aboriginal communities; interim policy on ERP review and reduced EPZs; infrastructure and resources for Aboriginal community ERP; field staff in industry-landowner discussions; EUB involvement in mediation of application issues; and, timely and meaningful public consultation for First Nations and Metis. Alberta Health and Wellness is currently evaluating the health effects of H{sub 2}S and SO{sub 2} and the work is near completion. Other ongoing work includes the development of a draft protocol to address the involvement of regional health authorities (RHAs), the early involvement of RHAs and other local government bodies, and a process for communication between the EUB field staff and

27 CFR 25.192 - Removal of sour or damaged beer.

Science.gov (United States)

2010-04-01

... beer. 25.192 Section 25.192 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Removals Without Payment of Tax Removal of Beer Unfit for Beverage Use § 25.192 Removal of sour or damaged beer. (a) Containers. The brewer shall remove sour or...

Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking

Science.gov (United States)

Hayes, John E.; Sullivan, Bridget S.; Duffy, Valerie B.

2010-01-01

Our sodium-rich food supply compels investigation of how variation in salt sensation influences liking and intake of high-sodium foods. While supertasters (those with heightened propylthiouracil (PROP) bitterness or taste papillae number) report greater saltiness from concentrated salt solutions, the non-taster/supertaster effect on sodium intake is unclear. We assessed taster effects on salt sensation, liking and intake among 87 healthy adults (45 men). PROP bitterness showed stronger associations with perceived saltiness in foods than did papillae number. Supertasters reported: greater saltiness in chips/pretzels and broth at levels comparable to regular-sodium products; greater sensory and/or liking changes to growing sodium concentration in cheeses (where sodium ions mask bitterness) and broths; and less frequently salting foods. PROP effects were attenuated in women. Compared with men, women reported more saltiness from high-sodium foods and greater liking for broth at salt levels comparable to regular-sodium products. Across men and women, Structural Equation Models showed PROP and papillae number independently explained variability in consuming high-sodium foods by impacting salt sensation and/or liking. PROP supertasters reported greater changes in sensation when more salt was added to broth, which then associated with greater changes in broth liking, and finally with more frequent high-sodium food intake. Greater papillae number was associated with less frequent high-sodium food intake via reduced liking for high-fat/high-sodium foods. In summary, variation in sensations from salt was associated with differences in hedonic responses to high-sodium foods and thus sodium intake. Despite adding less salt, PROP supertasters consumed more sodium through food, as salt was more important to preference, both for its salty taste and masking of bitterness. PMID:20380843

Bitter taste masking of enzyme-treated soy protein in water and bread.

Science.gov (United States)

Bertelsen, Anne S; Laursen, Anne; Knudsen, Tine A; Møller, Stine; Kidmose, Ulla

2018-08-01

Bioactive protein hydrolysates are often very bitter. To overcome this challenge, xylitol, sucrose, α-cyclodextrin, maltodextrin and combinations of these were tested systematically as bitter-masking agents of an enzyme-treated soy protein in an aqueous model and in a bread model. Sensory descriptive analysis was used to reveal the bitter-masking effect of the taste-masking blends on the enzyme-treated soy protein. In water, xylitol, sucrose and maltodextrin reduced bitterness significantly, whereas α-cyclodextrin did not. No significant difference was observed in bitterness reduction between xylitol and sucrose. Both reduced bitterness significantly more than maltodextrin. No interactions between the taste-masking agents affecting bitterness reduction were found. Clearer bitter-masking effects were seen in the aqueous model compared with the bread model. The bitter-masking effects of α-cyclodextrin and maltodextrin were similar between water and bread. The effect of xylitol and sucrose on bitterness suppression varied between the systems. In water, bitterness was negatively correlated with sweetness. In bread, bitterness was negatively correlated with freshness, and maltodextrin significantly reduced bitterness of the enzyme-treated soy protein and increased freshness. Bitter-masking effects were generally more discernible in the aqueous model compared with the bread model. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

Bitter melon (Momordica charantia): a review of efficacy and safety.

Science.gov (United States)

Basch, Ethan; Gabardi, Steven; Ulbricht, Catherine

2003-02-15

The pharmacology, clinical efficacy, adverse effects, drug interactions, and place in therapy of bitter melon are described. Bitter melon (Momordica charantia) is an alternative therapy that has primarily been used for lowering blood glucose levels in patients with diabetes mellitus. Components of bitter melon extract appear to have structural similarities to animal insulin. Antiviral and antineoplastic activities have also been reported in vitro. Four clinical trials found bitter melon juice, fruit, and dried powder to have a moderate hypoglycemic effect. These studies were small and were not randomized or double-blind, however. Reported adverse effects of bitter melon include hypoglycemic coma and convulsions in children, reduced fertility in mice, a favism-like syndrome, increases in gamma-glutamyltransferase and alkaline phosphatase levels in animals, and headaches. Bitter melon may have additive effects when taken with other glucose-lowering agents. Adequately powered, randomized, placebo-controlled trials are needed to properly assess safety and efficacy before bitter melon can be routinely recommended. Bitter melon may have hypoglycemic effects, but data are not sufficient to recommend its use in the absence of careful supervision and monitoring.

Molecular Features Underlying Selectivity in Chicken Bitter Taste Receptors

Directory of Open Access Journals (Sweden)

Antonella Di Pizio

2018-01-01

Full Text Available Chickens sense the bitter taste of structurally different molecules with merely three bitter taste receptors (Gallus gallus taste 2 receptors, ggTas2rs, representing a minimal case of bitter perception. Some bitter compounds like quinine, diphenidol and chlorpheniramine, activate all three ggTas2rs, while others selectively activate one or two of the receptors. We focus on bitter compounds with different selectivity profiles toward the three receptors, to shed light on the molecular recognition complexity in bitter taste. Using homology modeling and induced-fit docking simulations, we investigated the binding modes of ggTas2r agonists. Interestingly, promiscuous compounds are predicted to establish polar interactions with position 6.51 and hydrophobic interactions with positions 3.32 and 5.42 in all ggTas2rs; whereas certain residues are responsible for receptor selectivity. Lys3.29 and Asn3.36 are suggested as ggTas2r1-specificity-conferring residues; Gln6.55 as ggTas2r2-specificity-conferring residue; Ser5.38 and Gln7.42 as ggTas2r7-specificity conferring residues. The selectivity profile of quinine analogs, quinidine, epiquinidine and ethylhydrocupreine, was then characterized by combining calcium-imaging experiments and in silico approaches. ggTas2r models were used to virtually screen BitterDB compounds. ~50% of compounds known to be bitter to human are likely to be bitter to chicken, with 25, 20, 37% predicted to be ggTas2r1, ggTas2r2, ggTas2r7 agonists, respectively. Predicted ggTas2rs agonists can be tested with in vitro and in vivo experiments, contributing to our understanding of bitter taste in chicken and, consequently, to the improvement of chicken feed.

Discrimination of taste qualities among mouse fungiform taste bud cells.

Science.gov (United States)

Yoshida, Ryusuke; Miyauchi, Aya; Yasuo, Toshiaki; Jyotaki, Masafumi; Murata, Yoshihiro; Yasumatsu, Keiko; Shigemura, Noriatsu; Yanagawa, Yuchio; Obata, Kunihiko; Ueno, Hiroshi; Margolskee, Robert F; Ninomiya, Yuzo

2009-09-15

Multiple lines of evidence from molecular studies indicate that individual taste qualities are encoded by distinct taste receptor cells. In contrast, many physiological studies have found that a significant proportion of taste cells respond to multiple taste qualities. To reconcile this apparent discrepancy and to identify taste cells that underlie each taste quality, we investigated taste responses of individual mouse fungiform taste cells that express gustducin or GAD67, markers for specific types of taste cells. Type II taste cells respond to sweet, bitter or umami tastants, express taste receptors, gustducin and other transduction components. Type III cells possess putative sour taste receptors, and have well elaborated conventional synapses. Consistent with these findings we found that gustducin-expressing Type II taste cells responded best to sweet (25/49), bitter (20/49) or umami (4/49) stimuli, while all GAD67 (Type III) taste cells examined (44/44) responded to sour stimuli and a portion of them showed multiple taste sensitivities, suggesting discrimination of each taste quality among taste bud cells. These results were largely consistent with those previously reported with circumvallate papillae taste cells. Bitter-best taste cells responded to multiple bitter compounds such as quinine, denatonium and cyclohexamide. Three sour compounds, HCl, acetic acid and citric acid, elicited responses in sour-best taste cells. These results suggest that taste cells may be capable of recognizing multiple taste compounds that elicit similar taste sensation. We did not find any NaCl-best cells among the gustducin and GAD67 taste cells, raising the possibility that salt sensitive taste cells comprise a different population.

Bitter taste stimuli induce differential neural codes in mouse brain.

Directory of Open Access Journals (Sweden)

David M Wilson

Full Text Available A growing literature suggests taste stimuli commonly classified as "bitter" induce heterogeneous neural and perceptual responses. Here, the central processing of bitter stimuli was studied in mice with genetically controlled bitter taste profiles. Using these mice removed genetic heterogeneity as a factor influencing gustatory neural codes for bitter stimuli. Electrophysiological activity (spikes was recorded from single neurons in the nucleus tractus solitarius during oral delivery of taste solutions (26 total, including concentration series of the bitter tastants quinine, denatonium benzoate, cycloheximide, and sucrose octaacetate (SOA, presented to the whole mouth for 5 s. Seventy-nine neurons were sampled; in many cases multiple cells (2 to 5 were recorded from a mouse. Results showed bitter stimuli induced variable gustatory activity. For example, although some neurons responded robustly to quinine and cycloheximide, others displayed concentration-dependent activity (p<0.05 to quinine but not cycloheximide. Differential activity to bitter stimuli was observed across multiple neurons recorded from one animal in several mice. Across all cells, quinine and denatonium induced correlated spatial responses that differed (p<0.05 from those to cycloheximide and SOA. Modeling spatiotemporal neural ensemble activity revealed responses to quinine/denatonium and cycloheximide/SOA diverged during only an early, at least 1 s wide period of the taste response. Our findings highlight how temporal features of sensory processing contribute differences among bitter taste codes and build on data suggesting heterogeneity among "bitter" stimuli, data that challenge a strict monoguesia model for the bitter quality.

Antihyperlipidemic Effects of Sour Cherries Characterized by Different In Vitro Antioxidant Power and Polyphenolic Composition.

Science.gov (United States)

Papp, Nóra; Blázovics, Anna; Fébel, Hedvig; Salido, Sofía; Altarejos, Joaquín; Fehér, Erzsébet; Kocsis, Ibolya; Szentmihályi, Klára; Abrankó, László; Hegedűs, Attila; Stefanovits-Bányai, Éva

2015-12-01

The aims of the present study were to clarify in vivo effects of three sour cherry cultivars characterized by different polyphenolic composition in hyperlipidemic animals in a short term experiment. The three different sour cherry cultivars were chosen based on their total in vitro antioxidant capacity, total polyphenolic, monomeric anthocyanin and flavonoid content. Male Wistar rats were divided randomly into eight groups: rats kept on normal diet (control) and normal diet supplied with sour cherry powder of one of the three cultivars; others were kept on fat-rich diet and fat-rich diet supplied with sour cherry powder prepared from one of the three cultivars. The treatment lasted 10 days. Lyophilized sour cherry administered in the diet decreased both total cholesterol and LDL cholesterol levels, and increased the HDL cholesterol concentration in sera of hyperlipidemic animals. Significant differences were found in the efficacy of different sour cherry cultivars in case of hyperlipidemia. Sour cherries characterized by higher polyphenol content seem to have a more pronounced effect on serum cholesterol levels. Our results suggest that besides anthocyanins, colourless polyphenols also have lipid lowering effect.

Sarco/Endoplasmic reticulum Ca2+-ATPases (SERCA contribute to GPCR-mediated taste perception.

Directory of Open Access Journals (Sweden)

Naoko Iguchi

Full Text Available The sense of taste is important for providing animals with valuable information about the qualities of food, such as nutritional or harmful nature. Mammals, including humans, can recognize at least five primary taste qualities: sweet, umami (savory, bitter, sour, and salty. Recent studies have identified molecules and mechanisms underlying the initial steps of tastant-triggered molecular events in taste bud cells, particularly the requirement of increased cytosolic free Ca(2+ concentration ([Ca(2+](c for normal taste signal transduction and transmission. Little, however, is known about the mechanisms controlling the removal of elevated [Ca(2+](c from the cytosol of taste receptor cells (TRCs and how the disruption of these mechanisms affects taste perception. To investigate the molecular mechanism of Ca(2+ clearance in TRCs, we sought the molecules involved in [Ca(2+](c regulation using a single-taste-cell transcriptome approach. We found that Serca3, a member of the sarco/endoplasmic reticulum Ca(2+-ATPase (SERCA family that sequesters cytosolic Ca(2+ into endoplasmic reticulum, is exclusively expressed in sweet/umami/bitter TRCs, which rely on intracellular Ca(2+ release for signaling. Serca3-knockout (KO mice displayed significantly increased aversive behavioral responses and greater gustatory nerve responses to bitter taste substances but not to sweet or umami taste substances. Further studies showed that Serca2 was mainly expressed in the T1R3-expressing sweet and umami TRCs, suggesting that the loss of function of Serca3 was possibly compensated by Serca2 in these TRCs in the mutant mice. Our data demonstrate that the SERCA family members play an important role in the Ca(2+ clearance in TRCs and that mutation of these proteins may alter bitter and perhaps sweet and umami taste perception.

Effect of adding sour yoghurt and dough as bacterial inoculant on ...

African Journals Online (AJOL)

Inoculation of whole-crop corn with sourdough and sour yoghurt significantly decreased pH, ash content and ammonia nitrogen, while dry matter determined using toloen distillation (DMT), Flieg point, crude protein (CP), and total nitrogen increased (P<0.05). Key words: Silage, sour yoghurt, sourdough, corn forage.

Advanced technologies for manufacturing high strength sour grade UOE line pipe

Energy Technology Data Exchange (ETDEWEB)

Kobayashi, Kenji; Omura, Tomohiko; Takahashi, Nobuaki; Minato, Izuru; Yamamoto, Akio [Sumitomo Metal Industries, Ltd., Kashima, (Japan)

2010-07-01

A new kind of high strength pipeline has been manufactured for sour service in offshore pipelines. This paper first presents a review of developments in manufacturing technology to improve sour resistance. This was particularly the case with Grade UOE line pipe. The improvement was achieved by optimizing the continuous casting process, monitoring the shape of inclusions (such as MnS, CaS, Al2O3, CaO-Al2O3) and decreasing coarse precipitates (Nb(C,N), TiN). The study then used the HIC evaluation method to determine hydrogen induced cracking (HIC) resistance of the material and HAZ test for sulfide stress cracking (SSC) resistance. The evaluation of the NACE TM0284 solution A showed that these pipelines are able to resist severe sour conditions because of good HIC and SSC resistance. Optimizing others components like alloying elements and the ACC process would improve sour resistance in future applications.

Taste characteristics based quantitative and qualitative evaluation of ginseng adulteration.

Science.gov (United States)

Cui, Shaoqing; Yang, Liangcheng; Wang, Jun; Wang, Xinlei

2015-05-01

Adulteration of American ginseng with Asian ginseng is common and has caused much damage to customers. Panel evaluation is commonly used to determine their differences, but it is subjective. Chemical instruments are used to identify critical compounds but they are time-consuming and expensive. Therefore, a fast, accurate and convenient method is required. A taste sensing system, combining both advantages of the above two technologies, provides a novel potential technology for determining ginseng adulteration. The aim is to build appropriate models to distinguish and predict ginseng adulteration by using taste characteristics. It was found that ginsenoside contents decreased linearly (R(2) = 0.92) with mixed ratios. A bioplot of principal component analysis showed a good performance in classing samples with the first two principal components reaching 89.7%, and it was noted that it was the bitterness, astringency, aftertaste of bitterness and astringency, and saltiness leading the successful determination. After factor screening, bitterness, astringency, aftertaste of bitterness and saltiness were employed to build latent models. Tastes of bitterness, astringency and aftertaste bitterness were demonstrated to be most effective in predicting adulteration ratio, mean while, bitterness and aftertaste bitterness turned out to be most effective in ginsenoside content prediction. Taste characteristics of adulterated ginsengs, considered as taste fingerprint, can provide novel guidance for determining the adulteration of American and Asian ginseng. © 2014 Society of Chemical Industry.

Caffeine May Reduce Perceived Sweet Taste in Humans, Supporting Evidence That Adenosine Receptors Modulate Taste.

Science.gov (United States)

Choo, Ezen; Picket, Benjamin; Dando, Robin

2017-09-01

Multiple recent reports have detailed the presence of adenosine receptors in sweet sensitive taste cells of mice. These receptors are activated by endogenous adenosine in the plasma to enhance sweet signals within the taste bud, before reporting to the primary afferent. As we commonly consume caffeine, a powerful antagonist for such receptors, in our daily lives, an intriguing question we sought to answer was whether the caffeine we habitually consume in coffee can inhibit the perception of sweet taste in humans. 107 panelists were randomly assigned to 2 groups, sampling decaffeinated coffee supplemented with either 200 mg of caffeine, about the level found in a strong cup of coffee, or an equally bitter concentration of quinine. Participants subsequently performed sensory testing, with the session repeated in the alternative condition in a second session on a separate day. Panelists rated both the sweetened coffee itself and subsequent sucrose solutions as less sweet in the caffeine condition, despite the treatment having no effect on bitter, sour, salty, or umami perception. Panelists were also unable to discern whether they had consumed the caffeinated or noncaffeinated coffee, with ratings of alertness increased equally, but no significant improvement in reaction times, highlighting coffee's powerful placebo effect. This work validates earlier observations in rodents in a human population. © 2017 Institute of Food Technologists®.

Genomic evidence of bitter taste in snakes and phylogenetic analysis of bitter taste receptor genes in reptiles

Directory of Open Access Journals (Sweden)

Huaming Zhong

2017-08-01

Full Text Available As nontraditional model organisms with extreme physiological and morphological phenotypes, snakes are believed to possess an inferior taste system. However, the bitter taste sensation is essential to distinguish the nutritious and poisonous food resources and the genomic evidence of bitter taste in snakes is largely scarce. To explore the genetic basis of the bitter taste of snakes and characterize the evolution of bitter taste receptor genes (Tas2rs in reptiles, we identified Tas2r genes in 19 genomes (species corresponding to three orders of non-avian reptiles. Our results indicated contractions of Tas2r gene repertoires in snakes, however dramatic gene expansions have occurred in lizards. Phylogenetic analysis of the Tas2rs with NJ and BI methods revealed that Tas2r genes of snake species formed two clades, whereas in lizards the Tas2r genes clustered into two monophyletic clades and four large clades. Evolutionary changes (birth and death of intact Tas2r genes in reptiles were determined by reconciliation analysis. Additionally, the taste signaling pathway calcium homeostasis modulator 1 (Calhm1 gene of snakes was putatively functional, suggesting that snakes still possess bitter taste sensation. Furthermore, Phylogenetically Independent Contrasts (PIC analyses reviewed a significant correlation between the number of Tas2r genes and the amount of potential toxins in reptilian diets, suggesting that insectivores such as some lizards may require more Tas2rs genes than omnivorous and carnivorous reptiles.

Numerical simulation of a sour gas flare

Energy Technology Data Exchange (ETDEWEB)

Chambers, A. [Alberta Research Council, Devon, AB (Canada)

2008-07-01

Due to the limited amount of information in the literature on sour gas flares and the cost of conducting wind tunnel and field experiments on sour flares, this presentation presented a modelling project that predicted the effect of operating conditions on flare performance and emissions. The objectives of the project were to adapt an existing numerical model suitable for flare simulation, incorporate sulfur chemistry, and run simulations for a range of conditions typical of sour flares in Alberta. The study involved the use of modelling expertise at the University of Utah, and employed large eddy simulation (LES) methods to model open flames. The existing model included the prediction of turbulent flow field; hydrocarbon reaction chemistry; soot formation; and radiation heat transfer. The presentation addressed the unique features of the model and discussed whether LES could predict the flow field. Other topics that were presented included the results from a University of Utah comparison; challenges of the LES model; an example of a run time issue; predicting the impact of operating conditions; and the results of simulations. Last, several next steps were identified and preliminary results were provided. Future work will focus on reducing computation time and increasing information reporting. figs.

Some effects of winter grazing of Dohne sour veld | PF | African ...

African Journals Online (AJOL)

The utilisation of spared sour veld poses practical problems. As a result of the development of high level protein or nitrogen supplements it has however become possible to efficiently graze spared veld. Results of experiments during three winters where spared sour veld was grazed off either by sheep or by cattle are given.

Promiscuity and selectivity of bitter molecules and their receptors.

Science.gov (United States)

Di Pizio, Antonella; Niv, Masha Y

2015-07-15

Bitter taste is essential for survival, as it protects against consuming poisonous compounds, which are often bitter. Bitter taste perception is mediated by bitter taste receptors (TAS2Rs), a subfamily of G-protein coupled receptors (GPCRs). The number of TAS2R subtypes is species-dependent, and varies from 3 in chicken to 50 in frog. TAS2Rs present an intriguing case for studying promiscuity: some of the receptors are still orphan, or have few known agonists, while others can be activated by numerous, structurally dissimilar compounds. The ligands also vary in the repertoire of TAS2Rs that they activate: some bitter compounds are selective toward a single TAS2R, while others activate multiple TAS2Rs. Selectivity/promiscuity profile of bitter taste receptors and their compounds was explored by a chemoinformatic approach. TAS2R-promiscuous and TAS2R-selective bitter molecules were found to differ in chemical features, such as AlogP, E-state, total charge, number of rings, globularity, and heavy atom count. This allowed the prediction of bitter ligand selectivity toward TAS2Rs. Interestingly, while promiscuous TAS2Rs are activated by both TAS2R-promiscuous and TAS2R-selective compounds, almost all selective TAS2Rs in human are activated by promiscuous compounds, which are recognized by other TAS2Rs anyway. Thus, unique ligands, that may have been the evolutionary driving force for development of selective TAS2Rs, still need to be unraveled. Copyright © 2015 Elsevier Ltd. All rights reserved.

Préférence et sensibilité aux aliments apportant les goûts gras, sucré, salé et amer et état pondéral [Preference and sensitivity to food providing fatty, sweet, salty and bitter tastes, and weight status

Directory of Open Access Journals (Sweden)

Ouassila ALLAM

2017-12-01

Full Text Available Résumé Introduction. Le goût est une modalité sensorielle chimique qui permet d'apprécier les saveurs d'une substance ingérée. Il joue un rôle essentiel dans la sélection des aliments. Objectif. Déterminer le niveau de sensibilité gustative aux goûts gras, sucré, salé et amer, à travers les préférences alimentaires et étudier le lien possible avec l’état pondéral. Matériel et méthodes. L’étude a porté sur 210 jeunes adultes (F/H, 157/53 âgés de 18 à 30 ans. Les mesures anthropométriques concernent le poids et la taille. Le questionnaire utilisé a permis l'évaluation des préférences alimentaires en relation avec différentes saveurs. Le niveau de sensibilité est estimé à partir des scores moyens de préférence attribués à chaque groupe d’aliments apportant le goût étudié. L’analyse statistique est réalisée avec le logiciel StatView. Résultats. Notre population compte 45,7% de sujets en surpoids dont 20% d’obèses. Le pourcentage du surpoids est plus élevé chez les femmes que chez les hommes (p=0,04. Une relation significative est trouvée entre la préférence au gras rajouté et l’état pondéral des adultes (p=0,0003. Aucune différence significative n’est trouvée entre le niveau de préférence ou de sensibilité pour les aliments sucrés, salés ou amers et l’état pondéral des adultes. Conclusion. Les adultes en surpoids présentent le niveau de préférence le plus faible et sont les moins sensibles par rapport au gras rajouté, ce qui peut influencer l’état pondéral par une consommation excessive d’aliments riches en gras. [ Abstract Introduction. Taste is a chemical sensory modality allowing to appreciate the flavors of an ingested substance. It plays an essential role in food choice. Objective. To define the level of taste sensitivity to fatty, sweet, salty and bitter tastes through food preferences and to study the possible link with weight status. Material and

Efficacy of gaseous ozone to counteract postharvest table grape sour rot.

Science.gov (United States)

Pinto, L; Caputo, L; Quintieri, L; de Candia, S; Baruzzi, F

2017-09-01

This work aims at studying the efficacy of low doses of gaseous ozone in postharvest control of the table grape sour rot, a disease generally attributed to a consortium of non-Saccharomyces yeasts (NSY) and acetic acid bacteria (AAB). Sour rot incidence of wounded berries, inoculated with 8 NSYstrains, or 7 AAB, or 56 yeast-bacterium associations, was monitored at 25 °C up to six days. Sour rot incidence in wounded berries inoculated with yeast-bacterium associations resulted higher than in berries inoculated with one single NSY or AAB strain. Among all NSY-AAB associations, the yeast-bacterium association composed of Candida zemplinina CBS 9494 (Cz) and Acetobacter syzygii LMG 21419 (As) showed the highest prevalence of sour rot; thus, after preliminary in vitro assays, this simplified As-Cz microbial consortium was inoculated in wounded berries that were stored at 4 °C for ten days under ozone (2.14 mg m -3 ) or in air. At the end of cold storage, no berries showed sour-rot symptoms although ozonation mainly affected As viable cell count. After additional 12 days at 25 °C, the sour rot index of inoculated As-Cz berries previously cold-stored under ozone or in air accounted for 22.6 ± 3.7% and 66.7 ± 4.5%, respectively. Molecular analyses of dominant AAB and NSY populations of both sound and rotten berries during post-refrigeration period revealed the appearance of new strains mainly belonging to Gluconobacter albidus and Hanseniaspora uvarum species, respectively. Cold ozonation resulted an effective approach to extend the shelf-life of table grapes also after cold storage. Copyright © 2017 Elsevier Ltd. All rights reserved.

Functional Analyses of Bitter Taste Receptors in Domestic Cats (Felis catus).

Science.gov (United States)

Lei, Weiwei; Ravoninjohary, Aurore; Li, Xia; Margolskee, Robert F; Reed, Danielle R; Beauchamp, Gary K; Jiang, Peihua

2015-01-01

Cats are obligate carnivores and under most circumstances eat only animal products. Owing to the pseudogenization of one of two subunits of the sweet receptor gene, they are indifferent to sweeteners, presumably having no need to detect plant-based sugars in their diet. Following this reasoning and a recent report of a positive correlation between the proportion of dietary plants and the number of Tas2r (bitter receptor) genes in vertebrate species, we tested the hypothesis that if bitter perception exists primarily to protect animals from poisonous plant compounds, the genome of the domestic cat (Felis catus) should have lost functional bitter receptors and they should also have reduced bitter receptor function. To test functionality of cat bitter receptors, we expressed cat Tas2R receptors in cell-based assays. We found that they have at least 7 functional receptors with distinct receptive ranges, showing many similarities, along with some differences, with human bitter receptors. To provide a comparative perspective, we compared the cat repertoire of intact receptors with those of a restricted number of members of the order Carnivora, with a range of dietary habits as reported in the literature. The numbers of functional bitter receptors in the terrestrial Carnivora we examined, including omnivorous and herbivorous species, were roughly comparable to that of cats thereby providing no strong support for the hypothesis that a strict meat diet influences bitter receptor number or function. Maintenance of bitter receptor function in terrestrial obligate carnivores may be due to the presence of bitter compounds in vertebrate and invertebrate prey, to the necessary role these receptors play in non-oral perception, or to other unknown factors. We also found that the two aquatic Carnivora species examined had fewer intact bitter receptors. Further comparative studies of factors driving numbers and functions of bitter taste receptors will aid in understanding the forces

Microencapsulated bitter compounds (from Gentiana lutea) reduce daily energy intakes in humans

NARCIS (Netherlands)

Mennella, Ilario; Fogliano, Vincenzo; Ferracane, Rosalia; Arlorio, Marco; Pattarino, Franco; Vitaglione, Paola

2016-01-01

Mounting evidence showed that bitter-tasting compounds modulate eating behaviour through bitter taste receptors in the gastrointestinal tract. This study aimed at evaluating the influence of microencapsulated bitter compounds on human appetite and energy intakes. A microencapsulated bitter

Characterizing and improving the sensory and hedonic responses to polyphenol-rich aronia berry juice.

Science.gov (United States)

Duffy, Valerie B; Rawal, Shristi; Park, Jeeha; Brand, Mark H; Sharafi, Mastaneh; Bolling, Bradley W

2016-12-01

Interest in nutrient-rich berry juices is growing, but their high polyphenol levels render them sensorily unappealing. Fifty adults, who were assessed for sensory phenotype and dietary behaviors, provided sensory and palatability ratings of juices from 'Viking' aronia berries for each of seven harvest weeks. By peak harvest, juice preference increased two-fold, averaging neither like/dislike. This hedonic shift was associated with: increases in juice sugars paralleling increases in perceived sweetness (maximum = weak); reductions in percent acidity paralleling reductions in sourness (minimum = moderate), astringency (minimum = to just above weak) and bitterness (minimum = just below weak). About 25% of adults liked the aronia juice, including adults who also liked an aqueous citric acid solution (average rating = moderately sour) or those who reported adventurous eating behaviors. Bitter taste phenotype, measured by propylthiouracil or quinine bitterness, failed to explain significant variation in juice sensation or preference. We also collected sensory and preference ratings from juice collected at peak harvest blended with sugar and/or sweet olfactory flavoring (10 ppm ethyl butyrate). Increasing juice sweetness by adding 5% sucrose decreased sourness and improved preference from weak dislike to weak like. Adding sweet olfactory flavoring decreased juice sourness without changing preference. Adding sweet flavoring and 3% sucrose resulted in reduction of sourness and improvements in preference ratings comparable to 5% added sucrose. Neither added sugar nor flavoring blocked juice astringency. In summary, these findings suggest that aronia juice, even from berries picked at peak harvest, appealed to only a few adults (sour likers or adventurous eaters). Although enhanced sweetness, with added sugar and sweet olfactory flavoring, improved aronia juice preference, broader sensory approaches are required to blunt astringency for greater consumer appeal

De Gustibus: time scale of loss and recovery of tastes caused by radiotherapy

International Nuclear Information System (INIS)

Maes, Annelies; Huygh, Ingrid; Weltens, Caroline; Vandevelde, Guy; Delaere, Pierre; Evers, Georges; Bogaert, Walter van den

2002-01-01

Purpose: To quantify the prevalence and distress of taste loss at different intervals after radiotherapy (RT) for head and neck cancer. Materials and methods: In four different groups of head and neck cancer patients (73 patients in total), taste loss and distress due to taste loss were evaluated by taste acuity tests and taste questionnaires. Group 1 (n=17) was analyzed prior to RT. Groups 2 (n=17), 3 (n=17) and 4 (n=22) were at 2, 6 and 12-24 months after treatment, respectively. A cross-sectional analysis was performed between these four groups. Results: Prior to initiation of RT (group 1), partial taste loss was observed in 35, 18 and 6% of patients for bitter, salt and sweet, respectively. At 2 months after RT (group 2), taste loss (partial or total) was seen in 88, 82, 76 and 53% for bitter, salt, sweet and sour, respectively. At 6 months (group 3), partial taste loss was seen in 71, 65, 41 and 41% (bitter, salt, sweet, sour) and after 1-2 years (group 4) in 41, 50, 27 and 27% (bitter, salt, sweet, sour). Distress caused by taste loss was most frequent in group 2 (82%). Conclusions: In this study, loss of taste after RT was found to be most pronounced after 2 months. Bitter and salt qualities were most impaired. Gradual recovery was seen during the first year after treatment. Partial taste loss still persisted 1-2 years after treatment and was responsible for slight to moderate discomfort

Extra virgin olive oil bitterness evaluation by sensory and chemical analyses.

Science.gov (United States)

Favati, Fabio; Condelli, Nicola; Galgano, Fernanda; Caruso, Marisa Carmela

2013-08-15

An experimental investigation was performed on blend extra virgin olive oils (EVOOs) from different cultivars and EVOO from different olive monovarieties (Coratina, Leccino, Maiatica, Ogliarola) with the aim to evaluate the possibility of estimating the perceived bitterness intensity by using chemical indices, such as the total phenol content and the compounds responsible for oil bitterness measured spectrophotometrically at 225 nm (K225 value), as bitterness predictors in different EVOO. Therefore, a bitterness predictive model, based on the relationship between the perceived bitterness intensity of the selected stimuli and the chosen chemicals parameters has been built and validated. The results indicated that the oil bitterness intensity could be satisfactorily predicted by using the K225 values of oil samples. Copyright © 2013 Elsevier Ltd. All rights reserved.

5-HT3A -driven green fluorescent protein delineates gustatory fibers innervating sour-responsive taste cells: A labeled line for sour taste?

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Stratford, J M; Larson, E D; Yang, R; Salcedo, E; Finger, T E

2017-07-01

Taste buds contain multiple cell types with each type expressing receptors and transduction components for a subset of taste qualities. The sour sensing cells, Type III cells, release serotonin (5-HT) in response to the presence of sour (acidic) tastants and this released 5-HT activates 5-HT 3 receptors on the gustatory nerves. We show here, using 5-HT 3A GFP mice, that 5-HT 3 -expressing nerve fibers preferentially contact and receive synaptic contact from Type III taste cells. Further, these 5-HT 3 -expressing nerve fibers terminate in a restricted central-lateral portion of the nucleus of the solitary tract (nTS)-the same area that shows increased c-Fos expression upon presentation of a sour tastant (30 mM citric acid). This acid stimulation also evokes c-Fos in the laterally adjacent mediodorsal spinal trigeminal nucleus (DMSp5), but this trigeminal activation is not associated with the presence of 5-HT 3 -expressing nerve fibers as it is in the nTS. Rather, the neuronal activation in the trigeminal complex likely is attributable to direct depolarization of acid-sensitive trigeminal nerve fibers, for example, polymodal nociceptors, rather than through taste buds. Taken together, these findings suggest that transmission of sour taste information involves communication between Type III taste cells and 5-HT 3 -expressing afferent nerve fibers that project to a restricted portion of the nTS consistent with a crude mapping of taste quality information in the primary gustatory nucleus. © 2017 Wiley Periodicals, Inc.

Functional Analyses of Bitter Taste Receptors in Domestic Cats (Felis catus.

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Weiwei Lei

Full Text Available Cats are obligate carnivores and under most circumstances eat only animal products. Owing to the pseudogenization of one of two subunits of the sweet receptor gene, they are indifferent to sweeteners, presumably having no need to detect plant-based sugars in their diet. Following this reasoning and a recent report of a positive correlation between the proportion of dietary plants and the number of Tas2r (bitter receptor genes in vertebrate species, we tested the hypothesis that if bitter perception exists primarily to protect animals from poisonous plant compounds, the genome of the domestic cat (Felis catus should have lost functional bitter receptors and they should also have reduced bitter receptor function. To test functionality of cat bitter receptors, we expressed cat Tas2R receptors in cell-based assays. We found that they have at least 7 functional receptors with distinct receptive ranges, showing many similarities, along with some differences, with human bitter receptors. To provide a comparative perspective, we compared the cat repertoire of intact receptors with those of a restricted number of members of the order Carnivora, with a range of dietary habits as reported in the literature. The numbers of functional bitter receptors in the terrestrial Carnivora we examined, including omnivorous and herbivorous species, were roughly comparable to that of cats thereby providing no strong support for the hypothesis that a strict meat diet influences bitter receptor number or function. Maintenance of bitter receptor function in terrestrial obligate carnivores may be due to the presence of bitter compounds in vertebrate and invertebrate prey, to the necessary role these receptors play in non-oral perception, or to other unknown factors. We also found that the two aquatic Carnivora species examined had fewer intact bitter receptors. Further comparative studies of factors driving numbers and functions of bitter taste receptors will aid in

Content of the cyanogenic glucoside amygdalin in almond seeds related to the bitterness genotype

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Guillermo Arrázola

2012-08-01

Full Text Available Almond kernels can be sweet, slightly bitter or bitter. Bitterness in almond (Prunus dulcis Mill. and other Prunus species is related to the content of the cyanogenic diglucoside amygdalin. When an almond containing amygdalin is chopped, glucose, benzaldehyde (bitter flavor and hydrogen cyanide (which is toxic are released. This two-year-study with 29 different almond cultivars for bitterness was carried out in order to relate the concentration of amygdalin in the kernel with the phenotype (sweet, slightly bitter or bitter and the genotype (homozygous: sweet or bitter or heterozygous: sweet or slightly bitter with an easy analytical test. Results showed that there was a clear difference in the amount of amygdalin between bitter and non-bitter cultivars. However, the content of amygdalin did not differentiate the other genotypes, since similar amounts of amygdalin can be found in the two different genotypes with the same phenotype

Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT).

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Barba, Carmen; Beno, Noelle; Guichard, Elisabeth; Thomas-Danguin, Thierry

2018-08-15

Gas chromatography/olfactometry-associated taste (GC/O-AT) analysis combined with mass spectrometry allowed identification of odorant compounds associated with taste attributes (sweet, salty, bitter and sour) in a multi-fruit juice. Nine compounds were selected for their odor-associated sweetness enhancement in a multi-fruit juice odor context using Olfactoscan and for their odor-induced sweet taste enhancement in sucrose solution and sugar-reduced fruit juice through sensory tests. Sweetness of the fruit juice odor was significantly enhanced by methyl 2-methylbutanoate, ethyl butanoate, ethyl 2-methylbutanoate and linalool; sweet perception was significantly enhanced in 7% sucrose solution by ethyl 2-methylbutanoate, furaneol and γ-decalactone, and in 32% sugar-reduced fruit juice by ethyl 2-methylbutanoate. GC/O-AT analysis is a novel, efficient approach to select odorants associated with a given taste. The further screening of taste-associated odorants by Olfactoscan helps to identify the most efficient odorants to enhance a target taste perception and may be used to find new ways to modulate taste perception in foods and beverages. Copyright © 2018 Elsevier Ltd. All rights reserved.

Using Single Colors and Color Pairs to Communicate Basic Tastes II: Foreground–Background Color Combinations

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Marmolejo-Ramos, Fernando; Velasco, Carlos; Spence, Charles

2016-01-01

People associate basic tastes (e.g., sweet, sour, bitter, and salty) with specific colors (e.g., pink or red, green or yellow, black or purple, and white or blue). In the present study, we investigated whether a color bordered by another color (either the same or different) would give rise to stronger taste associations relative to a single patch of color. We replicate previous findings, highlighting the existence of a robust crossmodal correspondence between individual colors and basic tastes. On occasion, color pairs were found to communicate taste expectations more consistently than were single color patches. Furthermore, and in contrast to a recent study in which the color pairs were shown side-by-side, participants took no longer to match the color pairs with tastes than the single colors (they had taken twice as long to respond to the color pairs in the previous study). Possible reasons for these results are discussed, and potential applications for the results, and for the testing methodology developed, are outlined. PMID:27708752

Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter.

Science.gov (United States)

de Souza, Vanessa Rios; Freire, Tassyana Vieira Marques; Saraiva, Carla Gonçalves; de Deus Souza Carneiro, João; Pinheiro, Ana Carla Marques; Nunes, Cleiton Antônio

2013-08-01

Studies indicate a positive association between dietary salt intake and some diseases, which has promoted the tendency to reduce the sodium in foods. The objective of this study was to determine the equivalent amount of different sodium chloride replacements required to promote the same degree of ideal saltiness in butter and to study the sensory profile of sodium chloride and the substitutes using the analysis of Temporal Dominance of Sensations (TDS). Using the magnitude estimation method, it was determined that the potencies of potassium chloride, monosodium glutamate and potassium phosphate relative to the 1% sodium chloride in butter are 83·33, 31·59 and 33·32, respectively. Regarding the sensory profile of the tested salt substitutes, a bitter taste was perceived in the butter with potassium chloride, a sour taste was perceived in the butter with potassium phosphate and sweet and umami tastes were dominant in the butter with monosodium glutamate. Of all the salt substitutes tested calcium lactate, potassium lactate, calcium chloride and magnesium chloride were impractical to use in butter.

Perception of basic tastes and threshold sensitivity during testing of selected judges

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Peter Zajác

Full Text Available Normal 0 false false false SK JA X-NONE The sense of taste is one of the most important human senses. Alteration in taste perception can greately interfere to our lives, because it influences our dietary habits and consequently general human health. Many physiological and external factors can cause the loss of taste perception. These factors include for example certain diseases, the side effect of the use of certain medicaments, head trauma, gender, dietary habbits, smoking, role of saliva, age, stress and many more. In this paper we are discussing perception of basic tastes and treshold sensitivity during testing of selected groupe of 500 sensory judges. A resolution taste test and sensitivity treshold test were performed using basic tastes (sour, bitter, salty, sweet, umami, astringent, metallic. We have found that the perception of basic tastes decreese with human age. Smoking leads to significant errors in the determination of basic tastes. Different mistakes occures in different age categories. This study suggests further researches, investigating various factors influencing taste perception.  doi:10.5219/259

Cyanide and Amygdalin as Indicators of the Presence of Bitter Almonds in Imported Raw Almonds: CYANIDE AND AMYGDALIN AS INDICATORS OF BITTER ALMONDS

OpenAIRE

Toomey, Valerie M.; Nickum, Elisa A.; Flurer, Cheryl L.

2012-01-01

Consumer complaints received by the U.S. Food and Drug Administration in August 2010 about raw organic almonds tasting "bitter" opened an investigation into the presence of bitter almonds in the imported product. Bitter almonds (Prunus amygdalus) contain the cyanogenic glucoside amygdalin, which hydrolyzes to produce cyanide. Ultraviolet–visible spectrophotometry was used to detect and quantitate cyanide, and liquid chromatography‐mass spectrometry was utilized to detect amygdalin in the subm...

Effect of the bitterness of food on muscular activity and masticatory movement.

Science.gov (United States)

Okada, Yamato; Shiga, Hiroshi

2017-10-01

The purpose of this study was to clarify the effect of the bitterness of food on muscular activity and masticatory movement. Twenty healthy subjects were asked to chew a non-bitter gummy jelly and a bitter gummy jelly on their habitual chewing side. The masseter muscular activity and the movement of mandibular incisal point were recorded simultaneously. For all cycles excluding the first cycle, parameters representing the muscular activity (total integral value and integral value per cycle) and masticatory movement (path, rhythm, and stability) were calculated and compared between the two types of gummy jellies. The total integral value of masseter muscular activity during the chewing of bitter gummy jelly was significantly smaller than during the chewing of non-bitter gummy jelly, however, no definite trends in the integral value per cycle and the stability of movement were observed. The parameters representing the movement path tended to be small during the chewing of bitter gummy jelly than during the chewing of non-bitter gummy jelly. The masticatory width was significantly smaller during the chewing of bitter gummy jelly. The parameters representing the rhythm of movement were significantly longer during the chewing of bitter gummy jelly than during the chewing of non-bitter gummy jelly. From these results it was suggested that the bitterness of food does not affect the integral value per cycle or the stability of the masticatory movement, but it does affect the movement path and rhythm, with narrowing of the path and slowing of the rhythm. Copyright © 2017 Japan Prosthodontic Society. Published by Elsevier Ltd. All rights reserved.

21 CFR 131.160 - Sour cream.

Science.gov (United States)

2010-04-01

... CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.160 Sour cream. (a... of analysis. Referenced methods in paragraph (c) (1) and (2) of this section are from “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), which is...

Corrosion inhibitor development for slightly sour environments with oxygen intrusion

Energy Technology Data Exchange (ETDEWEB)

Wylde, J.; Wang, H.; Li, J. [Clariant Oil Services North America, Calgary, AB (Canada)

2009-07-01

This presentation reported on a study that examined the effect of oxygen on the inhibition of carbon steel in slightly sour corrosion, and the initiation and propagation of localized attack. Oxygen can enter sour water injection systems through the vapor space in storage tanks and process system. Oxygen aggravates the corrosion attack by participating in the cathodic reaction under full or partial diffusion control. Laboratory testing results were reported in this presentation along with the development of corrosion inhibitors for such a slightly sour system. Bubble testing cells were used with continuous H{sub 2}/CO{sub 2} mixture gas sparging and occasional oxygen intrusion of 2 to 4 hours during a week long test. Linear polarization resistance (LPR) measurements and weight loss corrosion coupons were used to quantify the corrosion attack. The findings were presented in terms of the magnitude of localized attacks at different oxygen concentrations and intrusion periods, with and without the presence of corrosion inhibitors. tabs., figs.

Bitter (CW6)

CSIR Research Space (South Africa)

Estuarine and Coastal

1981-06-01

Full Text Available originating from the sea tend to build up the sand bar at the mouth of the Bitter, whilst the river would tend to breach it at times of flow, particularly in the winter months. Sea water probably only overtops the sandbar during exceptionally high tides...

Prunasin hydrolases localization during fruit development in sweet and bitter almonds

DEFF Research Database (Denmark)

Sánchez Pérez, Raquel; Belmonte, Fara Sáez; Borch-Jensen, Jonas

2012-01-01

Amygdalin is a cyanogenic diglucoside and constitutes the bitter component in bitter almond (Prunus dulcis). Amygdalin concentration increases in the course of fruit formation. The monoglucoside prunasin is the precursor of amygdalin. Prunasin may be degraded to hydrogen cyanide, glucose, and ben......Amygdalin is a cyanogenic diglucoside and constitutes the bitter component in bitter almond (Prunus dulcis). Amygdalin concentration increases in the course of fruit formation. The monoglucoside prunasin is the precursor of amygdalin. Prunasin may be degraded to hydrogen cyanide, glucose...

Microencapsulated bitter compounds (from Gentiana lutea) reduce daily energy intakes in humans.

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Mennella, Ilario; Fogliano, Vincenzo; Ferracane, Rosalia; Arlorio, Marco; Pattarino, Franco; Vitaglione, Paola

2016-11-10

Mounting evidence showed that bitter-tasting compounds modulate eating behaviour through bitter taste receptors in the gastrointestinal tract. This study aimed at evaluating the influence of microencapsulated bitter compounds on human appetite and energy intakes. A microencapsulated bitter ingredient (EBI) with a core of bitter Gentiana lutea root extract and a coating of ethylcellulose-stearate was developed and included in a vanilla microencapsulated bitter ingredient-enriched pudding (EBIP). The coating masked bitterness in the mouth, allowing the release of bitter secoiridoids in the gastrointestinal tract. A cross-over randomised study was performed: twenty healthy subjects consumed at breakfast EBIP (providing 100 mg of secoiridoids) or the control pudding (CP) on two different occasions. Blood samples, glycaemia and appetite ratings were collected at baseline and 30, 60, 120 and 180 min after breakfast. Gastrointestinal peptides, endocannabinoids (EC) and N-acylethanolamines (NAE) were measured in plasma samples. Energy intakes were measured at an ad libitum lunch 3 h after breakfast and over the rest of the day (post lunch) through food diaries. No significant difference in postprandial plasma responses of gastrointestinal hormones, glucose, EC and NAE and of appetite between EBIP and CP was found. However, a trend for a higher response of glucagon-like peptide-1 after EBIP than after CP was observed. EBIP determined a significant 30 % lower energy intake over the post-lunch period compared with CP. These findings were consistent with the tailored release of bitter-tasting compounds from EBIP along the gastrointestinal tract. This study demonstrated that microencapsulated bitter secoiridoids were effective in reducing daily energy intake in humans.

Promise of bitter melon (Momordica charantia) bioactives in cancer prevention and therapy.

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Raina, Komal; Kumar, Dileep; Agarwal, Rajesh

2016-10-01

Recently, there is a paradigm shift that the whole food-derived components are not 'idle bystanders' but actively participate in modulating aberrant metabolic and signaling pathways in both healthy and diseased individuals. One such whole food from Cucurbitaceae family is 'bitter melon' (Momordica charantia, also called bitter gourd, balsam apple, etc.), which has gained an enormous attention in recent years as an alternative medicine in developed countries. The increased focus on bitter melon consumption could in part be due to several recent pre-clinical efficacy studies demonstrating bitter melon potential to target obesity/type II diabetes-associated metabolic aberrations as well as its pre-clinical anti-cancer efficacy against various malignancies. The bioassay-guided fractionations have also classified the bitter melon chemical constituents based on their anti-diabetic or cytotoxic effects. Thus, by definition, these bitter melon constituents are at cross roads on the bioactivity parameters; they either have selective efficacy for correcting metabolic aberrations or targeting cancer cells, or have beneficial effects in both conditions. However, given the vast, though dispersed, literature reports on the bioactivity and beneficial attributes of bitter melon constituents, a comprehensive review on the bitter melon components and the overlapping beneficial attributes is lacking; our review attempts to fulfill these unmet needs. Importantly, the recent realization that there are common risk factors associated with obesity/type II diabetes-associated metabolic aberrations and cancer, this timely review focuses on the dual efficacy of bitter melon against the risk factors associated with both diseases that could potentially impact the course of malignancy to advanced stages. Furthermore, this review also addresses a significant gap in our knowledge regarding the bitter melon drug-drug interactions which can be predicted from the available reports on bitter melon

Sudan and South Sudan's bitter and incomplete divorce

African Journals Online (AJOL)

Sudan and South Sudan's bitter and incomplete divorce. Copnall, James 2017. London, Hurst Publishers, 317 pp. ISBN 978-184804-830-9. Reviewed by Nicodemus Minde*. Having served as the BBC Sudan correspondent from 2009 to 2012, James. Copnall has compiled an insightful account of the bitter-sweet split of the.

Salty Food Preference and Intake and Risk of Gastric Cancer: The JACC Study

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Mitsumasa Umesawa

2016-02-01

Full Text Available Background: High sodium intake is a potential risk factor of gastric cancer. However, limited information is available on the relationship between salty food preference or intake and risk of gastric cancer. The aim of the present study was to determine the association between these variables among the Japanese population. Methods: Between 1988 and 1990, 15 732 men and 24 997 women aged 40–79 years old with no history of cancer or cardiovascular disease completed a lifestyle questionnaire that included information about food intake. The subjects were enrolled in the Japan Collaborative Cohort (JACC Study for Evaluation of Cancer Risk Sponsored by Monbusho. After a median follow-up of 14.3 years, 787 incident gastric cancers were documented. We examined the associations between salty food preference and intake and gastric cancer incidence using the Cox proportional hazard model. Results: The risk of gastric cancer among subjects with a strong preference for salty food was approximately 30% higher than among those who preferred normal-level salty food (hazard ratio [HR] 1.31; 95% confidence interval [CI], 1.02–1.67. The risk of gastric cancer in subjects who consumed 3 and ≥4 bowls/day of miso soup was approximately 60% higher than in those who consumed less miso soup (HR 1.67; 95% CI, 1.16–2.39 and HR 1.64; 95% CI, 1.11–2.42, respectively. Sodium intake correlated positively and linearly with risk of gastric cancer (P for trend = 0.002. Conclusions: The present study showed that salty food preference, consumption of large quantities of miso soup, and high sodium intake were associated with increased risk of gastric cancer among Japanese people.

Influence of salty food preference on daily salt intake in primary care

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Takamura K

2014-04-01

Full Text Available Kazuhiro Takamura,1 Masanobu Okayama,2 Taro Takeshima,2 Shinji Fujiwara,3 Masanori Harada,4 Junichi Murakami,5 Masahiko Eto,6 Eiji Kajii21Department of Community Medicine, Obstetrics and Gynecology, Miyazaki Prefectural Miyazaki Hospital, Miyazaki, Japan; 2Division of Community and Family Medicine, Center for Community Medicine, Jichi Medical University, Shimotsuke, Tochigi, Japan; 3Mima City National Health Insurance Koyadaira Clinic, Mima, Tokushima, Japan; 4Department of Support of Rural Health Care, Yamaguchi Grand Medical Center, Hofu, Yamaguchi, Japan; 5Division of Chest Surgery, Department of Surgery and Clinical Science, Yamaguchi University Graduate School of Medicine, Ube, Yamaguchi, Japan; 6Department of Internal Medicine, Wakuya Medical and Welfare Center, Wakuya, Miyagi, JapanPurpose: A salt preference questionnaire may be a convenient and cost-effective method for predicting salt intake; however, the influence of salt preference on daily salt intake is unclear. This study aimed at revealing the effectiveness of the salt preference question in determining the daily salt intake in primary care outpatients.Patients and methods: This cross-sectional study included 1,075 outpatients (men, n=436, 40.6% at six primary care institutions in Japan. Primary outcomes included a salty food preference assessed by using one question and a daily salt intake, assessed using early morning second urine samples. Multivariate analyses determined the relationships between the salt intake and the two salt preference levels.Results: The mean age was 67.6±14.6 years, and 594 (55.3% preferred salty foods. The daily salt intake was 12.3±4.0 g per day and 11.4±3.7 g per day in the salt preference and nonsalt preference groups, respectively (P<0.001. A salt intake <10 g per day was consumed by 169 (28.5% and 181 (37.6% patients (P=0.001, respectively, and <6 g salt per day was consumed by 28 (4.7% and 26 (5.4% patients (P=0.606, respectively. The patients

Organic acid profile of commercial sour cassava starch

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DEMIATE I.M.

1999-01-01

Full Text Available Organic acids are present in sour cassava starch ("polvilho azedo" and contribute with organoleptic and physical characteristics like aroma, flavor and the exclusive baking property, that differentiate this product from the native cassava starch. Samples of commercial sour cassava starch collected in South and Southeast Brazil were prepared for high performance liquid chromatography (HPLC analysis. The HPLC equipment had a Biorad Aminex HPX-87H column for organic acid analysis and a refractometric detector. Analysis was carried out with 0.005M sulfuric acid as mobile phase, 0.6ml/min flow rate and column temperature of 60° C. The acids quantified were lactic (0.036 to 0.813 g/100g, acetic (0 to 0.068 g/100g, propionic (0 to 0.013 g/100g and butyric (0 to 0.057 g/100g, that are produced during the natural fermentation of cassava starch. Results showed large variation among samples, even within the same region. Some samples exhibited high acid levels, mainly lactic acid, but in these neither propionic nor butyric acids were detected. Absence of butyric acid was not expected because this is an important component of the sour cassava starch aroma, and the lack of this acid may suggest that such samples were produced without the natural fermentation step.

Genome-Wide Analysis of Simple Sequence Repeats in Bitter Gourd (Momordica charantia

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Junjie Cui

2017-06-01

Full Text Available Bitter gourd (Momordica charantia is widely cultivated as a vegetable and medicinal herb in many Asian and African countries. After the sequencing of the cucumber (Cucumis sativus, watermelon (Citrullus lanatus, and melon (Cucumis melo genomes, bitter gourd became the fourth cucurbit species whose whole genome was sequenced. However, a comprehensive analysis of simple sequence repeats (SSRs in bitter gourd, including a comparison with the three aforementioned cucurbit species has not yet been published. Here, we identified a total of 188,091 and 167,160 SSR motifs in the genomes of the bitter gourd lines ‘Dali-11’ and ‘OHB3-1,’ respectively. Subsequently, the SSR content, motif lengths, and classified motif types were characterized for the bitter gourd genomes and compared among all the cucurbit genomes. Lastly, a large set of 138,727 unique in silico SSR primer pairs were designed for bitter gourd. Among these, 71 primers were selected, all of which successfully amplified SSRs from the two bitter gourd lines ‘Dali-11’ and ‘K44’. To further examine the utilization of unique SSR primers, 21 SSR markers were used to genotype a collection of 211 bitter gourd lines from all over the world. A model-based clustering method and phylogenetic analysis indicated a clear separation among the geographic groups. The genomic SSR markers developed in this study have considerable potential value in advancing bitter gourd research.

Perception of bitterness, sweetness and liking of different genotypes of lettuce.

Science.gov (United States)

Chadwick, M; Gawthrop, F; Michelmore, R W; Wagstaff, C; Methven, L

2016-04-15

Lettuce is an important leafy vegetable, consumed across the world, containing bitter sesquiterpenoid lactone (SL) compounds that may negatively affect consumer acceptance and consumption. We assessed liking of samples with differing absolute abundance and different ratios of bitter:sweet compounds by analysing recombinant inbred lines (RILs) from an interspecific lettuce mapping population derived from a cross between a wild (L. serriola acc. UC96US23) and domesticated lettuce (L. sativa, cv. Salinas). We found that the ratio of bitter:sweet compounds was a key determinant of bitterness perception and liking. We were able to demonstrate that SLs, such as 8-deoxylactucin-15-sulphate, contribute most strongly to bitterness perception, whilst 15-p-hydroxylphenylacetyllactucin-8-sulphate does not contribute to bitter taste. Glucose was the sugar most highly correlated with sweetness perception. There is a genetic basis to the biochemical composition of lettuce. This information will be useful in lettuce breeding programmes in order to produce leaves with more favourable taste profiles. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effects of a sour bolus on the intramuscular electromyographic (EMG) activity of muscles in the submental region.

Science.gov (United States)

Palmer, Phyllis M; McCulloch, Timothy M; Jaffe, Debra; Neel, Amy T

2005-01-01

A sour bolus has been used as a modality in the treatment of oropharyngeal dysphagia based on the hypothesis that this stimulus provides an effective preswallow sensory input that lowers the threshold required to trigger a pharyngeal swallow. The result is a more immediate swallow onset time. Additionally, the sour bolus may invigorate the oral muscles resulting in stronger contractions during the swallow. The purpose of this investigation was to compare the intramuscular electromyographic activity of the mylohyoid, geniohyoid, and anterior belly of the digastric muscles during sour and water boluses with regard to duration, strength, and timing of muscle activation. Muscle duration, swallow onset time, and pattern of muscle activation did not differ for the two bolus types. Muscle activation time was more tightly approximated across the onsets of the three muscles when a sour bolus was used. A sour bolus also resulted in a stronger muscle contraction as evidenced by greater electromyographic activity. These data support the use of a sour bolus as part of a treatment paradigm.

Genetic and molecular characterization of three novel S-haplotypes in sour cherry (Prunus cerasus L.).

Science.gov (United States)

Tsukamoto, Tatsuya; Potter, Daniel; Tao, Ryutaro; Vieira, Cristina P; Vieira, Jorge; Iezzoni, Amy F

2008-01-01

Tetraploid sour cherry (Prunus cerasus L.) exhibits gametophytic self-incompatibility (GSI) whereby the specificity of self-pollen rejection is controlled by alleles of the stylar and pollen specificity genes, S-RNase and SFB (S haplotype-specific F-box protein gene), respectively. As sour cherry selections can be either self-compatible (SC) or self-incompatible (SI), polyploidy per se does not result in SC. Instead the genotype-dependent loss of SI in sour cherry is due to the accumulation of non-functional S-haplotypes. The presence of two or more non-functional S-haplotypes within sour cherry 2x pollen renders that pollen SC. Two new S-haplotypes from sour cherry, S(33) and S(34), that are presumed to be contributed by the P. fruticosa species parent, the complete S-RNase and SFB sequences of a third S-haplotype, S(35), plus the presence of two previously identified sweet cherry S-haplotypes, S(14) and S(16) are described here. Genetic segregation data demonstrated that the S(16)-, S(33)-, S(34)-, and S(35)-haplotypes present in sour cherry are fully functional. This result is consistent with our previous finding that 'hetero-allelic' pollen is incompatible in sour cherry. Phylogenetic analyses of the SFB and S-RNase sequences from available Prunus species reveal that the relationships among S-haplotypes show no correspondence to known organismal relationships at any taxonomic level within Prunus, indicating that polymorphisms at the S-locus have been maintained throughout the evolution of the genus. Furthermore, the phylogenetic relationships among SFB sequences are generally incongruent with those among S-RNase sequences for the same S-haplotypes. Hypotheses compatible with these results are discussed.

The Odorant ( R)-Citronellal Attenuates Caffeine Bitterness by Inhibiting the Bitter Receptors TAS2R43 and TAS2R46.

Science.gov (United States)

Suess, Barbara; Brockhoff, Anne; Meyerhof, Wolfgang; Hofmann, Thomas

2018-03-14

Sensory studies showed the volatile fraction of lemon grass and its main constituent, the odor-active citronellal, to significantly decrease the perceived bitterness of a black tea infusion as well as caffeine solutions. Seven citronellal-related derivatives were synthesized and shown to inhibit the perceived bitterness of caffeine in a structure-dependent manner. The aldehyde function at carbon 1, the ( R)-configuration of the methyl-branched carbon 3, and a hydrophobic carbon chain were found to favor the bitter inhibitory activity of citronellal; for example, even low concentrations of 25 ppm were observed to reduce bitterness perception of caffeine solution (6 mmol/L) by 32%, whereas ( R)-citronellic acid (100 pm) showed a reduction of only 21% and ( R)-citronellol (100 pm) was completely inactive. Cell-based functional experiments, conducted with the human bitter taste receptors TAS2R7, TAS2R10, TAS2R14, TAS2R43, and TAS2R46 reported to be sensitive to caffeine, revealed ( R)-citronellal to completely block caffeine-induced calcium signals in TAS2R43-expressing cells, and, to a lesser extent, in TAS2R46-expressing cells. Stimulation of TAS2R43-expressing cells with structurally different bitter agonists identified ( R)-citronellal as a general allosteric inhibitor of TAS2R43. Further structure/activity studies indicated 3-methyl-branched aliphatic aldehydes with a carbon chain of ≥4 C atoms as best TAS2R43 antagonists. Whereas odor-taste interactions have been mainly interpreted in the literature to be caused by a central neuronal integration of odors and tastes, rather than by peripheral events at the level of reception, the findings of this study open up a new dimension regarding the interaction of the two chemical senses.

variability in condensed tannins and bitterness in spider plant ...

African Journals Online (AJOL)

ACSS

Spider plant (Cleome gynandra L.) contributes considerably to the nutrition and medicines of communities in southern Africa. However, its utilisation is limited by its bitterness caused by condensed tannins. Unfortunately, processing options that reduce the bitterness also remove nutritionally and medicinally useful ...

Identification of crude-oil components and microorganisms that cause souring under anaerobic conditions.

Science.gov (United States)

Hasegawa, R; Toyama, K; Miyanaga, K; Tanji, Y

2014-02-01

Oil souring has important implications with respect to energy resources. Understanding the physiology of the microorganisms that play a role and the biological mechanisms are both important for the maintenance of infrastructure and mitigation of corrosion processes. The objective of this study was to identify crude-oil components and microorganisms in oil-field water that contribute to crude-oil souring. To identify the crude-oil components and microorganisms that are responsible for anaerobic souring in oil reservoirs, biological conversion of crude-oil components under anaerobic conditions was investigated. Microorganisms in oil field water in Akita, Japan degraded alkanes and aromatics to volatile fatty acids (VFAs) under anaerobic conditions, and fermenting bacteria such as Fusibacter sp. were involved in VFA production. Aromatics such as toluene and ethylbenzene were degraded by sulfate-reducing bacteria (Desulfotignum sp.) via the fumarate-addition pathway and not only degradation of VFA but also degradation of aromatics by sulfate-reducing bacteria was the cause of souring. Naphthenic acid and 2,4-xylenol were not converted.

Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences

Science.gov (United States)

Harwood, Meriel L.; Loquasto, Joseph R.; Roberts, Robert F.; Ziegler, Gregory R.; Hayes, John E.

2016-01-01

Chocolate ice cream is commonly formulated with higher sugar levels than nonchocolate flavors to compensate for the inherent bitterness of cocoa. Bitterness, however, is an integral part of the complex flavor of chocolate. In light of the global obesity epidemic, many consumers and health professionals are concerned about the levels of added sugars in foods. Once a strategy for balancing undesirable bitterness and health concerns regarding added sugars has been developed, the task becomes determining whether that product will be acceptable to the consumer. Thus, the purpose of this research was to manipulate the bitterness of chocolate ice cream to examine how this influences consumer preferences. The main goal of this study was to estimate group rejection thresholds for bitterness in chocolate ice cream, and to see if solid chocolate preferences (dark vs. milk) generalized to ice cream. A food-safe bitter ingredient, sucrose octaacetate, was added to chocolate ice cream to alter bitterness without disturbing other the sensory qualities of the ice cream samples, including texture. Untrained chocolate ice cream consumers participated in a large-scale sensory test by indicating their preferences for blinded pairs of unspiked and spiked samples, where the spiked sample had increasing levels of the added bitterant. As anticipated, the group containing individuals who prefer milk chocolate had a much lower tolerance for bitterness in their chocolate ice cream compared with the group of individuals who prefer dark chocolate; indeed, the dark chocolate group tolerated almost twice as much added bitterant in the ice cream before indicating a significant preference for the unspiked (control) ice cream. This work demonstrates the successful application of the rejection threshold method to a complex dairy food. Estimating rejection thresholds could prove to be an effective tool for determining acceptable formulations or quality limits when considering attributes that become

Alteration in salivary properties and taste perception in OSMF

Directory of Open Access Journals (Sweden)

Sujatha Dyasanoor

2016-01-01

Full Text Available Objective: To assess and compare the salivary flow rate (SFR, pH and taste perception among oral submucous fibrosis (OSMF and apparently healthy subjects. Materials and Methods: Ninety subjects (45 OSMF + 45 controls were enrolled in the study for estimating and analogizing the SFR, pH, and taste perception executing modified Schirmer, pH, and taste strips. The SFR, pH, and taste perception were evaluated and compared between 14 Stage I and 31 Stage II OSMF subjects. The entered data were analyzed using SPSS 21.0 software. Results: A statistically significant decrease in SFR among OSMF group (23.4 mm at 3rd min and hypogeusia to salty (62.2%, and dysgeusia to sour taste (40% when compared to apparently healthy subjects (30.7 mm at 3rd min was noted. Statistical significance (P < 0.05% inferring hyposalivation in Stage II OSMF (24.1 mm at 3rd min juxtaposing with Stage I OSMF (31.4 mm at 3rd min. Statistically significant hypogeusia to salty (n = 23 and sweet (n = 16 and dysgeusia (n = 14 to sour among Stage II OSMF when differentiated with Stage I OSMF. The mean pH among the OSMF and control groups demonstrated no statistical significance. Conclusion: The findings from the study demonstrated marked decrease of SFR and taste perception to salty and sour among Stage II OSMF when compared to Stage I OSMF subjects.

A large increase of sour taste receptor cells in Skn-1-deficient mice does not alter the number of their sour taste signal-transmitting gustatory neurons.

Science.gov (United States)

Maeda, Naohiro; Narukawa, Masataka; Ishimaru, Yoshiro; Yamamoto, Kurumi; Misaka, Takumi; Abe, Keiko

2017-05-01

The connections between taste receptor cells (TRCs) and innervating gustatory neurons are formed in a mutually dependent manner during development. To investigate whether a change in the ratio of cell types that compose taste buds influences the number of innervating gustatory neurons, we analyzed the proportion of gustatory neurons that transmit sour taste signals in adult Skn-1a -/- mice in which the number of sour TRCs is greatly increased. We generated polycystic kidney disease 1 like 3-wheat germ agglutinin (pkd1l3-WGA)/Skn-1a +/+ and pkd1l3-WGA/Skn-1a -/- mice by crossing Skn-1a -/- mice and pkd1l3-WGA transgenic mice, in which neural pathways of sour taste signals can be visualized. The number of WGA-positive cells in the circumvallate papillae is 3-fold higher in taste buds of pkd1l3-WGA/Skn-1a -/- mice relative to pkd1l3-WGA/Skn-1a +/+ mice. Intriguingly, the ratio of WGA-positive neurons to P2X 2 -expressing gustatory neurons in nodose/petrosal ganglia was similar between pkd1l3-WGA/Skn-1a +/+ and pkd1l3-WGA/Skn-1a -/- mice. In conclusion, an alteration in the ratio of cell types that compose taste buds does not influence the number of gustatory neurons that transmit sour taste signals. Copyright © 2017. Published by Elsevier B.V.

Bitterness and Physichochemical Properties of Angelwing Clam (Pholas Orientalis) Hydrolysate

International Nuclear Information System (INIS)

Normah Ismail; Nurul Fasihah Razak

2016-01-01

Protein hydrolysates from angelwing clam were obtained by enzymatic hydrolysis using bromelain. The bitterness of hydrolysates was evaluated based on the degree hydrolysis (DH), sensory analysis, molecular weight distribution and functional group. By using 3 % of enzyme substrate ratio bromelain resulted in high DH value at 12.57 % when angelwing clam was hydrolysed for 2 hours. Sensory analysis showed that angelwing hydrolysate was bitter. Angelwing hydrolysate had molecular weight below 50 kDa. The lower molecular weight indicated that the protein has been degraded into smaller peptide chains which contribute to bitter taste. Moreover, the high peak of amine group in angelwing hydrolysate (3385.6 cm -1 ) suggested that bitterness exists. Angelwing hydrolysate had higher protein content, lower fat content and had good water holding capacity than the flesh. This result suggested that angelwing hydrolysate could be useful as food ingredient even though bitter taste developed after the hydrolysis. Thus, debittering should be considered in order to pave the way for full utilization of angelwing clam hydrolysate as a food ingredient. (author)

Sweet and sour taste preferences of children

NARCIS (Netherlands)

Liem, D.G.

2004-01-01

In the industrialized countries children have many foods to choose from, both healthy and unhealthy products, these choices mainly depend on children's taste preferences. The present thesis focused on preferences for sweet and sour taste of young children (4- to 12-years of age) living in the US and

EFEKTIVITAS AROMATERAPI BITTER ORANGE TERHADAP NYERI POST PARTUM SECTIO CAESAREA

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Sri Utami

2016-10-01

Full Text Available Surgery that causes severe pain physiological response as compared to a normal delivery was called sectio caesarea. The alternative to reduce pain with bitter orange aroma therapy. Bitter orange aroma therapy is to give the effect of reducing the muscle tensions and stress the body as a whole with the goal of keeping the body and mind into a relaxed. This research was aimed to explore the effectiveness of bitter orange aroma therapy for reduction pain in post partum sectio caesarea. The method used this research was quasi experimental with pre test and post test design with control group. The instruments used numeric rating scale to measure pain intensity. The sampling technique used purposive sampling where the quantity of research sample 34 respondents which are divided into 2 groups, namely intervention group and control group. bitter orange aroma therapy carried out for 15 minutes each day for 2 days. The univariate analysis was conducted to show pain distribution and bivariate analysis was conducted by Wicoxon and Mann Whitney. The result show that after bitter orange aroma therapy was applied towards intervered group, it was obtained that mean of respondents category pain was reducing at 3,44 (low pain with the reduction was 1,47 and mean of post partum sectio caesarea pain without given bitter orange aroma therapy in control group was 4,82 (moderate pain with the reduction was 0. The statistic showed up p value (0,000< 0,05 which mean that kneading techniques effective to reduce pain of post partum sectio caesarea. Based on the result, bitter orange aroma therapy can be recommended as nursing intervention of post partum sectio caesarea.

Marketing and distribution of Garcinia kola ( Bitter kola ) in southwest ...

African Journals Online (AJOL)

Marketing and distribution of Garcinia kola ( Bitter kola ) in southwest Nigeria: opportunity ... The study evaluates the different marketing of Bitter kola (Garcinia kola) starting from the point of ... EMAIL FREE FULL TEXT EMAIL FREE FULL TEXT

Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences.

Science.gov (United States)

Harwood, Meriel L; Loquasto, Joseph R; Roberts, Robert F; Ziegler, Gregory R; Hayes, John E

2013-08-01

Chocolate ice cream is commonly formulated with higher sugar levels than nonchocolate flavors to compensate for the inherent bitterness of cocoa. Bitterness, however, is an integral part of the complex flavor of chocolate. In light of the global obesity epidemic, many consumers and health professionals are concerned about the levels of added sugars in foods. Once a strategy for balancing undesirable bitterness and health concerns regarding added sugars has been developed, the task becomes determining whether that product will be acceptable to the consumer. Thus, the purpose of this research was to manipulate the bitterness of chocolate ice cream to examine how this influences consumer preferences. The main goal of this study was to estimate group rejection thresholds for bitterness in chocolate ice cream, and to see if solid chocolate preferences (dark vs. milk) generalized to ice cream. A food-safe bitter ingredient, sucrose octaacetate, was added to chocolate ice cream to alter bitterness without disturbing other the sensory qualities of the ice cream samples, including texture. Untrained chocolate ice cream consumers participated in a large-scale sensory test by indicating their preferences for blinded pairs of unspiked and spiked samples, where the spiked sample had increasing levels of the added bitterant. As anticipated, the group containing individuals who prefer milk chocolate had a much lower tolerance for bitterness in their chocolate ice cream compared with the group of individuals who prefer dark chocolate; indeed, the dark chocolate group tolerated almost twice as much added bitterant in the ice cream before indicating a significant preference for the unspiked (control) ice cream. This work demonstrates the successful application of the rejection threshold method to a complex dairy food. Estimating rejection thresholds could prove to be an effective tool for determining acceptable formulations or quality limits when considering attributes that become

Bitterness in sodium caseinate hydrolysates: role of enzyme preparation and degree of hydrolysis.

Science.gov (United States)

O'Sullivan, Dara; Nongonierma, Alice B; FitzGerald, Richard J

2017-10-01

Enzymatic hydrolysis of sodium caseinate (NaCas) may lead to the development of bitterness. Careful selection of hydrolysis conditions (i.e. enzyme preparation and duration) yielding different degrees of hydrolysis (DH) may aid in the development of low bitterness. Eighteen NaCas hydrolysates were generated with four enzyme preparations (Alcalase 2.4L, Prolyve 1000, FlavorPro Whey and pepsin) to different DH values. Hydrolysate bitterness score, assessed using a trained panel (ten assessors), generally increased at higher DH values for Alcalase, Prolyve and pepsin hydrolysates. However, all FlavorPro Whey hydrolysates (DH 0.38-10.62%) displayed low bitterness score values ( 0.05). Enzyme preparation and DH affect the bitterness of NaCas hydrolysates. The results are relevant for the generation of NaCas hydrolysates with reduced bitterness. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Using Thermodynamics to Predict the Outcomes of Nitrate-Based Oil Reservoir Souring Control Interventions

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Jan Dolfing

2017-12-01

Full Text Available Souring is the undesirable production of hydrogen sulfide (H2S in oil reservoirs by sulfate-reducing bacteria (SRB. Souring is a common problem during secondary oil recovery via water flooding, especially when seawater with its high sulfate concentration is introduced. Nitrate injection into these oil reservoirs can prevent and remediate souring by stimulating nitrate-reducing bacteria (NRB. Two conceptually different mechanisms for NRB-facilitated souring control have been proposed: nitrate-sulfate competition for electron donors (oil-derived organics or H2 and nitrate driven sulfide oxidation. Thermodynamics can facilitate predictions about which nitrate-driven mechanism is most likely to occur in different scenarios. From a thermodynamic perspective the question “Which reaction yields more energy, nitrate driven oxidation of sulfide or nitrate driven oxidation of organic compounds?” can be rephrased as: “Is acetate driven sulfate reduction to sulfide exergonic or endergonic?” Our analysis indicates that under conditions encountered in oil fields, sulfate driven oxidation of acetate (or other SRB organic electron donors is always more favorable than sulfide oxidation to sulfate. That predicts that organotrophic NRB that oxidize acetate would outcompete lithotrophic NRB that oxidize sulfide. However, sulfide oxidation to elemental sulfur is different. At low acetate HS− oxidation is more favorable than acetate oxidation. Incomplete oxidation of sulfide to S0 is likely to occur when nitrate levels are low, and is favored by low temperatures; conditions that can be encountered at oil field above-ground facilities where intermediate sulfur compounds like S0 may cause corrosion. These findings have implications for reservoir management strategies and for assessing the success and progress of nitrate-based souring control strategies and the attendant risks of corrosion associated with souring and nitrate injection.

Bioactivity of sour cherry cultivars grown in Denmark

DEFF Research Database (Denmark)

Khoo, Gaik Ming; Clausen, Morten Rahr; Pedersen, Bjarne Hjelmsted

2012-01-01

Thirty four varieties of sour cherries (Prunus cerasus) were investigated for their total antioxidant activity, Caco-2 cancer cell proliferation inhibitory activity and effect on prostaglandin E2 (PGE2) production. Total phenolic content, oxygen radical absorbance capacity (ORAC) and cancer cell ...

Reservoir Souring - Latest developments for application and mitigation

DEFF Research Database (Denmark)

Johnson, Richard J; Folwell, Benjamin D; Wirekoh, Alexander

2017-01-01

Sulphate-reducing prokaryotes (SRP) have been identified in oil field fluids since the 1920s. SRP reduce sulphate to sulphide, a toxic and corrosive species that impacts on operational safety, metallurgy and both capital and operational cost. Differences in water cut, temperature, pressure...... and fluid chemistry can impact on the observed H2S concentration, meaning that an increase in H2S concentration does not always correlate with activity of SRP. However it wasn't until the 1990s that SRP activity was accepted as the leading cause of reservoir souring (i.e. an increase in H2S concentrations...... to reservoir souring. This has led to some recent advances in microbial control and detection, however, despite this, many of the methods used routinely for microbial control and detection are over a century old. We therefore look towards emerging and novel mitigation technologies that may be used...

Antioxidant potential of bitter cumin (Centratherum anthelminticum (L. Kuntze seeds in in vitro models

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Naidu Kamatham A

2011-05-01

Full Text Available Abstract Background Bitter cumin (Centratherum anthelminticum (L. Kuntze, is a medicinally important plant. Earlier, we have reported phenolic compounds, antioxidant, and anti-hyperglycemic, antimicrobial activity of bitter cumin. In this study we have further characterized the antioxidative activity of bitter cumin extracts in various in vitro models. Methods Bitter cumin seeds were extracted with a combination of acetone, methanol and water. The antioxidant activity of bitter cumin extracts were characterized in various in vitro model systems such as DPPH radical, ABTS radical scavenging, reducing power, oxidation of liposomes and oxidative damage to DNA. Results The phenolic extracts of bitter cumin at microgram concentration showed significant scavenging of DPPH and ABTS radicals, reduced phosphomolybdenum (Mo(VI to Mo(V, ferricyanide Fe(III to Fe(II, inhibited liposomes oxidation and hydroxyl radical induced damage to prokaryotic genomic DNA. The results showed a direct correlation between phenolic acid content and antioxidant activity. Conclusion Bitter cumin is a good source of natural antioxidants.

Healthy virgin olive oil: a matter of bitterness.

Science.gov (United States)

Vitaglione, Paola; Savarese, Maria; Paduano, Antonello; Scalfi, Luca; Fogliano, Vincenzo; Sacchi, Raffaele

2015-01-01

Virgin olive oil (VOO) is the pillar fat of Mediterranean diet. It is made from olive fruits and obtained by squeezing olives without any solvent extraction. Respect to the seed oils, an unique polar polyphenol-rich fraction gives VOO a bitter and pungent taste. The recent substantiation by European Food Safety Authority (EFSA) of a health claim for VOO polyphenols may represent an efficient stimulus to get the maximum health benefit from one of the most valuable traditional product of Mediterranean countries educating consumers to the relationship between the VOO bitterness and its health effect. Agronomical practices and new processing technology to avoid phenolic oxidation and hydrolysis and to enhance the aromatic components of the VOO have been developed and they can be used to modulate taste and flavor to diversify the products on the market. VOOs having high concentration of phenol compounds are bitter and pungent therefore many people do not consume them, thus loosing the health benefits related to their intake. In this paper, the chemist's and nutritionist's point of view has been considered to address possible strategies to overcome the existing gap between the quality perceived by consumer and that established by expert tasters. Educational campaigns emphasizing the bitter-health link for olive oils should be developed.

Polyphenols and Volatiles in Fruits of Two Sour Cherry Cultivars, Some Berry Fruits and Their Jams

Directory of Open Access Journals (Sweden)

Branka Levaj

2010-01-01

Full Text Available This paper reports about the content of polyphenols and volatiles in fresh fruits of two sour cherry cultivars (Marasca and Oblačinska, some berry fruits (strawberry Maya, raspberry Willamette and wild blueberry and the corresponding low sugar jams. Phenolic compounds (hydroxybenzoic and hydroxycinnamic acids, flavan 3-ols and flavonols were determined by high-performance liquid chromatography (HPLC. Those found in the fruits were also found in the jams. Jams contained lower amounts of polyphenols than fresh fuits, but their overall retention in jams was relatively high. Among fruits, sour cherry Marasca had the highest level of polyphenols, while sour cherry Marasca jam and raspberry Willamette jam had the highest level of polyphenols among jams. The major flavonoid in all investigated fruits, except in sour cherry Oblačinska, was (–-epicatechin. Sour cherry Marasca had the highest level of (–-epicatechin (95.75 mg/kg, and it also contained very high amounts of flavonols, derivatives of quercetin and kaempferol. Hydroxybenzoic acids (HBAs were not found in sour cherries Marasca and Oblačinska, but were found in berry fruits and jams. Phenolic compound (+-gallocatechin was found only in Marasca fruit and jam. Ellagic acid was found in the highest concentration in raspberry Willamette fruit and jam. Hydroxycinnamic acids (HCAs were found in all the investigated fruits, with the exception of a derivative of ferulic acid, which was not found in strawberry. Derivatives of caffeic, p-coumaric and chlorogenic acids were found in all the investigated fruits, with chlorogenic acid being the most abundant, especially in sour cherry Marasca. Volatiles were determined by gas chromatography (GC and expressed as the peak area of the identified compounds. All investigated volatiles of fresh fruit were also determined in the related jams with relatively high retention. Sour cherries Marasca and Oblačinska contained the same volatile compounds, but

Bitterness of saponins and their content in dry peas

NARCIS (Netherlands)

Heng, L.; Vincken, J.P.; Koningsveld, van G.A.; Legger, A.; Gruppen, H.; Boekel, van M.A.J.S.; Roozen, J.; Voragen, A.G.J.

2006-01-01

The bitterness of a saponin mixture (containing saponin B and DDMP (2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one) saponin in a ratio of 1:4) and saponin B obtained from dry peas were established by a trained panel using line scaling. Both saponins were found to be bitter. However, the saponin

Sour pressure swing adsorption process

Science.gov (United States)

Bhadra, Shubhra Jyoti; Wright, Andrew David; Hufton, Jeffrey Raymond; Kloosterman, Jeffrey William; Amy, Fabrice; Weist, Jr., Edward Landis

2017-11-07

Methods and apparatuses for separating CO.sub.2 and sulfur-containing compounds from a synthesis gas obtained from gasification of a carbonaceous feedstock. The primary separating steps are performed using a sour pressure swing adsorption (SPSA) system, followed by an acid gas enrichment system and a sulfur removal unit. The SPSA system includes multiple pressure equalization steps and a rinse step using a rinse gas that is supplied from a source other than directly from one of the adsorber beds of the SPSA system.

Strategies to diagnose and control microbial souring in natural gas storage reservoirs and produced water systems

Energy Technology Data Exchange (ETDEWEB)

Morris, E.A.; Derr, R.M.; Pope, D.H.

1995-12-31

Hydrogen sulfide production (souring) in natural gas storage reservoirs and produced water systems is a safety and environmental problem that can lead to operational shutdown when local hydrogen sulfide standards are exceeded. Systems affected by microbial souring have historically been treated using biocides that target the general microbial community. However, requirements for more environmentally friendly solutions have led to treatment strategies in which sulfide production can be controlled with minimal impact to the system and environment. Some of these strategies are based on microbial and/or nutritional augmentation of the sour environment. Through research sponsored by the Gas Research Institute (GRI) in Chicago, Illinois, methods have been developed for early detection of microbial souring in natural gas storage reservoirs, and a variety of mitigation strategies have been evaluated. The effectiveness of traditional biocide treatment in gas storage reservoirs was shown to depend heavily on the methods by which the chemical is applied. An innovative strategy using nitrate was tested and proved ideal for produced water and wastewater systems. Another strategy using elemental iodine was effective for sulfide control in evaporation ponds and is currently being tested in microbially sour natural gas storage wells.

Bitter tastants alter gastric-phase postprandial haemodynamics.

Science.gov (United States)

McMullen, Michael K; Whitehouse, Julie M; Whitton, Peter A; Towell, Anthony

2014-07-03

Since Greco-Roman times bitter tastants have been used in Europe to treat digestive disorders, yet no pharmacological mechanism has been identified which can account for this practice. This study investigates whether the bitter tastants, gentian root (Gentian lutea L.) and wormwood herb (Artemisia absinthium L.), stimulate cephalic and/or gut receptors to alter postprandial haemodynamics during the gastric-phase of digestion. Normal participants ingested (1) 100 mL water plus capsules containing either cellulose (placebo-control) or 1000 mg of each tastant (n=14); or (2) 100mL of water flavoured with 500 or 1500 mg of each tastant (a) gentian (n=12) and (b) wormwood (n=12). A single beat-to-beat cardiovascular recording was obtained for the entire session. Pre/post-ingestion contrasts with the control were analysed for (1) the encapsulated tastants, in the "10 to 15" minute post-ingestion period, and (2) the flavoured water in the "5 to 10" minute post-ingestion period. Water, the placebo-control, increased cardiac contraction force and blood pressure notwithstanding heart rate decreases. Encapsulated tastants did not further alter postprandial haemodynamics. In contrast gentian (500 and 1500 mg) and wormwood (1500 mg) flavoured water elicited increased peripheral vascular resistance and decreased cardiac output, primarily by reducing stroke volume rather than heart rate. Drinking 100mL water elicits a pressor effect during the gastric-phase of digestion due to increased cardiac contraction force. The addition of bitter tastants to water elicits an additional and parallel pressor effect due to increased peripheral vascular resistance; yet the extent of the post-prandial blood pressure increases are unchanged, presumably due to baroreflex buffering. The vascular response elicited by bitter tastants can be categorised as a sympathetically-mediated cephalic-phase response. A possible mechanism by which bitter tastants could positively influence digestion is altering

Characteristic changes of saliva and taste in burning mouth syndrome patients.

Science.gov (United States)

Imura, Hiroko; Shimada, Masahiko; Yamazaki, Yoko; Sugimoto, Kumiko

2016-03-01

Burning mouth syndrome (BMS) is characterized by chronic pain with a burning sensation of the tongue and oral mucosa and reported to be often accompanied by subjective xerostomia and dysgeusia. Since the etiology of BMS has not been elucidated, to understand the characteristics of BMS, we measured some components of saliva and taste sensitivity and compared the measured values between BMS and healthy subjects. Unstimulated saliva was collected from 15 female BMS patients and 30 healthy women. The flow rate, viscosity (spinnability) and concentration of secretory IgA (SIgA) of saliva and serum antioxidant capacity were measured. The recognition thresholds for sweet, salty, sour, bitter, and umami tastes were measured by whole-mouth method. The statistical analyses were performed using Student's t-test, and P < 0.05 was considered to be significant. In BMS group, the flow rate of saliva was significantly lower and the spinnability was significantly higher compared with healthy group. The secreted amount of SIgA per min and serum antioxidant capacity was significantly lower in the patients. The threshold for sourness in patients was significantly higher, while those for other tastes did not differ from healthy group. BMS patients showed lower salivary flow and higher salivary spinnability. These results together with decreased SIgA amount, suggest that BMS may be relevant to the deterioration of salivary condition, which could in turn affect taste function. Furthermore, the lower antioxidant capacity in patient's serum suggests that it can serve as a diagnostic tool for BMS. © 2015 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma.

Science.gov (United States)

Oladokun, Olayide; James, Sue; Cowley, Trevor; Dehrmann, Frieda; Smart, Katherine; Hort, Joanne; Cook, David

2017-09-01

The impact of hop variety and hop aroma on perceived beer bitterness intensity and character was investigated using analytical and sensory methods. Beers made from malt extract were hopped with 3 distinctive hop varieties (Hersbrucker, East Kent Goldings, Zeus) to achieve equi-bitter levels. A trained sensory panel determined the bitterness character profile of each singly-hopped beer using a novel lexicon. Results showed different bitterness character profiles for each beer, with hop aroma also found to change the hop variety-derived bitterness character profiles of the beer. Rank-rating evaluations further showed the significant effect of hop aroma on selected key bitterness character attributes, by increasing perceived harsh and lingering bitterness, astringency, and bitterness intensity via cross-modal flavour interactions. This study advances understanding of the complexity of beer bitterness perception by demonstrating that hop variety selection and hop aroma both impact significantly on the perceived intensity and character of this key sensory attribute. Copyright © 2017 Elsevier Ltd. All rights reserved.

Modification of ginseng flavors by bitter compounds found in chocolate and coffee.

Science.gov (United States)

Sook Chung, Hee; Lee, Soo-Yeun

2012-06-01

Ginseng is not widely accepted by U.S. consumers due to its unfamiliar flavors, despite its numerous health benefits. Previous studies have suggested that the bitter compounds in chocolate and coffee may mask the off-flavors of ginseng. The objectives of this study were to: (1) profile sensory characteristics of ginseng extract solution, caffeine solution, cyclo (L-Pro-L-Val) solution, theobromine solution, and 2 model solutions simulating chocolate bitterness; and (2) determine the changes in the sensory characteristics of ginseng extract solution by the addition of the bitter compounds found in chocolate and coffee. Thirteen solutions were prepared in concentrations similar to the levels of the bitter compounds found in coffee and chocolate products. Twelve panelists participated in a descriptive analysis panel which included time-intensity ratings. Ginseng extract was characterized as sweeter, starchier, and more green tea than the other sample solutions. Those characteristics of ginseng extract were effectively modified by the addition of caffeine, cyclo (L-Pro-L-Val), and 2 model solutions. A model solution simulating dark chocolate bitterness was the least influenced in intensities of bitterness by the addition of ginseng extract. Results from time-intensity ratings show that the addition of ginseng extract increased duration time in certain bitterness of the 2 model solutions. Bitter compounds found in dark chocolate could be proposed to effectively mask the unique flavors of ginseng. Future studies blending aroma compounds of chocolate and coffee into such model solutions may be conducted to investigate the influence on the perception of the unique flavors through the congruent flavors. © 2012 Institute of Food Technologists®

An Improved Method for Determination of Cyanide Content in Bitter Almond Oil.

Science.gov (United States)

Chen, Jia; Liu, Lei; Li, Mengjun; Yu, Xiuzhu; Zhang, Rui

2018-01-01

An improved colorimetric method for determination of cyanide content in bitter almond oil was developed. The optimal determination parameters were as follows: volume ratio of hydrochloric acid to bitter almond oil (v/v), 1.5:1; holding time for hydrolysis, 120 min; and volume ratio of distillation solution to bitter almond oil (v/v), 8:1. Analytical results showed that the relative standard deviations (SDs) of determinations were less than 10%, which satisfies the test requirements. The results of high-performance liquid chromatography and measurements exhibited a significant correlation (R = 0.9888, SD = 0.2015). Therefore, the improved colorimetric method can be used to determine cyanide content in bitter almond oil.

Impact of heating on sensory properties of French Protected Designation of Origin (PDO) blue cheeses. Relationships with physicochemical parameters.

Science.gov (United States)

Bord, Cécile; Guerinon, Delphine; Lebecque, Annick

2016-07-01

The aim of this study was to measure the impact of heating on the sensory properties of blue-veined cheeses in order to characterise their sensory properties and to identify their specific sensory typology associated with physicochemical parameters. Sensory profiles were performed on a selection of Protected Designation of Origin (PDO) cheeses representing the four blue-veined cheese categories produced in the Massif Central (Fourme d'Ambert, Fourme de Montbrison, Bleu d'Auvergne and Bleu des Causses). At the same time, physicochemical parameters were measured in these cheeses. The relationship between these two sets of data was investigated. Four types of blue-veined cheeses displayed significantly different behaviour after heating and it is possible to discriminate these cheese categories through specific sensory attributes. Fourme d'Ambert and Bleu d'Auvergne exhibited useful culinary properties: they presented good meltability, stretchability and a weak oiling-off. However, basic tastes (salty, bitter and sour) are also sensory attributes which can distinguish heated blue cheeses. The relationship between the sensory and physicochemical data indicated a correlation suggesting that some of these sensory properties may be explained by certain physicochemical parameters of heated cheeses. © The Author(s) 2015.

Somesthetic, gustatory, olfactory function and salivary flow in patients with neuropathic trigeminal pain.

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Siviero, M; Teixeira, M J; de Siqueira, J T T; Siqueira, S R D T

2010-07-01

To determine somesthetic, olfactory, gustative and salivary abnormalities in patients with burning mouth syndrome (BMS), idiopathic trigeminal neuralgia (ITN) and trigeminal postherpetic neuralgia (PHN). Twenty patients from each group (BMS, ITN, PHN) and 60 healthy controls were evaluated with a systematized quantitative approach of thermal (cold and warm), mechanical, pain, gustation, olfaction and salivary flow; data were analyzed with ANOVA, Tukey, Kruskal-Wallis and Dunn tests with a level of significance of 5%. There were no salivary differences among the groups with matched ages; the cold perception was abnormal only at the mandibular branch of PHN (P = 0.001) and warm was abnormal in all trigeminal branches of PHN and BMS; mechanical sensitivity was altered at the mandibular branch of PHN and in all trigeminal branches of BMS. The salty, sweet and olfactory thresholds were higher in all studied groups; the sour threshold was lower and there were no differences of bitter. All groups showed abnormal thresholds of gustation and olfaction; somesthetic findings were discrete in ITN and more common in PHN and BMS; central mechanisms of balance of sensorial inputs might be underlying these observations.

A High Sensitivity IDC-Electronic Tongue Using Dielectric/Sensing Membranes with Solvatochromic Dyes

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Md. Rajibur Rahaman Khan

2016-05-01

Full Text Available In this paper, an electronic tongue/taste sensor array containing different interdigitated capacitor (IDC sensing elements to detect different types of tastes, such as sweetness (glucose, saltiness (NaCl, sourness (HCl, bitterness (quinine-HCl, and umami (monosodium glutamate is proposed. We present for the first time an IDC electronic tongue using sensing membranes containing solvatochromic dyes. The proposed highly sensitive (30.64 mV/decade sensitivity IDC electronic tongue has fast response and recovery times of about 6 s and 5 s, respectively, with extremely stable responses, and is capable of linear sensing performance (R2 ≈ 0.985 correlation coefficient over the wide dynamic range of 1 µM to 1 M. The designed IDC electronic tongue offers excellent reproducibility, with a relative standard deviation (RSD of about 0.029. The proposed device was found to have better sensing performance than potentiometric-, cascoded compatible lateral bipolar transistor (C-CLBT-, Electronic Tongue (SA402-, and fiber-optic-based taste sensing systems in what concerns dynamic range width, response time, sensitivity, and linearity. Finally, we applied principal component analysis (PCA to distinguish between various kinds of taste in mixed taste compounds.

Bitters: Time for a New Paradigm

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Michael K. McMullen

2015-01-01

Full Text Available In plant-based medical systems, bitter tasting plants play a key role in managing dyspepsia. Yet when it comes to defining their mechanism of activity, herbalists and pharmacologists are split between two theories: one involves cephalic elicited vagal responses while the other comprises purely local responses. Recent studies indicate that bitters elicit a range of cephalic responses which alter postprandial gastric phase haemodynamics. Caffeine and regular coffee (Coffea arabica semen, L. increase heart rate whereas gentian (Gentiana lutea radix, L. and wormwood (Artemisia absinthium herba L. increase tonus in the vascular resistance vessels. Following meals increased cardiac activity acts to support postprandial hyperaemia and maintain systemic blood pressure. The increased vascular tonus acts in parallel with the increased cardiac activity and in normal adults this additional pressor effect results in a reduced cardiac workload. The vascular response is a sympathetic reflex, evident after 5 minutes and dose dependent. Thus gentian and wormwood elicit cephalic responses which facilitate rather than stimulate digestive activity when postprandial hyperaemia is inadequate. Encapsulated caffeine elicits cardiovascular responses indicating that gastrointestinal bitter receptors are functionally active in humans. However, neither encapsulated gentian nor wormwood elicited cardiovascular responses during the gastric phase. These findings provide the platform for a new evidence-based paradigm.

Bitters: Time for a New Paradigm.

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McMullen, Michael K; Whitehouse, Julie M; Towell, Anthony

2015-01-01

In plant-based medical systems, bitter tasting plants play a key role in managing dyspepsia. Yet when it comes to defining their mechanism of activity, herbalists and pharmacologists are split between two theories: one involves cephalic elicited vagal responses while the other comprises purely local responses. Recent studies indicate that bitters elicit a range of cephalic responses which alter postprandial gastric phase haemodynamics. Caffeine and regular coffee (Coffea arabica semen, L.) increase heart rate whereas gentian (Gentiana lutea radix, L.) and wormwood (Artemisia absinthium herba L.) increase tonus in the vascular resistance vessels. Following meals increased cardiac activity acts to support postprandial hyperaemia and maintain systemic blood pressure. The increased vascular tonus acts in parallel with the increased cardiac activity and in normal adults this additional pressor effect results in a reduced cardiac workload. The vascular response is a sympathetic reflex, evident after 5 minutes and dose dependent. Thus gentian and wormwood elicit cephalic responses which facilitate rather than stimulate digestive activity when postprandial hyperaemia is inadequate. Encapsulated caffeine elicits cardiovascular responses indicating that gastrointestinal bitter receptors are functionally active in humans. However, neither encapsulated gentian nor wormwood elicited cardiovascular responses during the gastric phase. These findings provide the platform for a new evidence-based paradigm.

Absence of furanocoumarins in Advantra Z® (Citrus aurantium, bitter orange) extracts.

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Stohs, Sidney J; Miller, Howard; Romano, Felice

2014-09-01

Grapefruit (Citrus paradisi) juice is known for its ability to alter drug metabolism through inhibition of the cytochrome P450-3A4 (CYP3A4) system, and result in drug-food interactions that may be life threatening. The primary active ingredients in grapefruit responsible for these effects are the furanocoumarins bergapten, bergamottin, and 6',7'-dihydroxybergamottin (DHB). Bergamottin and DHB appear to be the most important in terms of adverse drug interactions. Furanocoumarins are present in the juices and fruits of other Citrus species including C. aurantium (bitter oranges). Bergapten is the predominant furanocoumarin in bitter orange. Bitter orange extracts are widely used in products associated with weight loss, sports performance, and energy production. Questions have been raised about the potential of bitter orange extracts to cause drug interactions. This study examined the furanocoumarin content of four standardized bitter orange extracts (Advantra Z®) by liquid chromatography-mass spectroscopy. The results indicated that the total furanocoumarin content of each of the four extracts was less than 20 μg/g, amounts insufficient to exert significant effects on the metabolism of susceptible drugs in human subjects at the doses commonly used for these extracts.

Music to Make Your Mouth Water? Assessing the Potential Influence of Sour Music on Salivation

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Wang, Qian J.; Knoeferle, Klemens; Spence, Charles

2017-01-01

People robustly associate various sound attributes with specific smells/tastes, and soundtracks that are associated with specific tastes can influence people’s evaluation of the taste of food and drink. However, it is currently unknown whether such soundtracks directly impact the eating experience via physiological changes (an embodiment account), or whether they act at a higher cognitive level, or both. The present research assessed a version of the embodiment account, where a soundtrack associated with sourness is hypothesized to induce a physiological response in the listener by increasing salivary flow. Salivation was measured while participants were exposed to three different experimental conditions – a sour soundtrack, a muted lemon video showing a man eating a lemon, and a silent baseline condition. The results revealed that salivation during the lemon video condition was significantly greater than in the sour soundtrack and baseline conditions. However, contrary to our hypothesis, there was no significant difference between salivation levels in the sour soundtrack compared to the baseline condition. These results are discussed in terms of potential mechanisms underlying the auditory modulation of taste perception/evaluation. PMID:28491044

Descriptive analysis of the masticatory and salivary functions and gustatory sensitivity in healthy children.

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Marquezin, Maria Carolina Salomé; Pedroni-Pereira, Aline; Araujo, Darlle Santos; Rosar, João Vicente; Barbosa, Taís S; Castelo, Paula Midori

2016-08-01

The objective of this study is to better understand salivary and masticatory characteristics, this study evaluated the relationship among salivary parameters, bite force (BF), masticatory performance (MP) and gustatory sensitivity in healthy children. The secondary outcome was to evaluate possible gender differences. One hundred and sixteen eutrophic subjects aged 7-11 years old were evaluated, caries-free and with no definite need of orthodontic treatment. Salivary flow rate and pH, total protein (TP), alpha-amylase (AMY), calcium (CA) and phosphate (PHO) concentrations were determined in stimulated (SS) and unstimulated saliva (US). BF and MP were evaluated using digital gnathodynamometer and fractional sieving method, respectively. Gustatory sensitivity was determined by detecting the four primary tastes (sweet, salty, sour and bitter) in three different concentrations. Data were evaluated using descriptive statistics, Mann-Whitney/t-test, Spearman correlation and multiple regression analysis, considering α = 0.05. Significant positive correlation between taste and age was observed. CA and PHO concentrations correlated negatively with salivary flow and pH; sweet taste scores correlated with AMY concentrations and bitter taste sensitivity correlated with US flow rate (p salivary, masticatory characteristics and gustatory sensitivity was observed. The regression analysis showed a weak relationship between the distribution of chewed particles among the different sieves and BF. The concentration of some analytes was influenced by salivary flow and pH. Age, saliva flow and AMY concentrations influenced gustatory sensitivity. In addition, salivary, masticatory and taste characteristics did not differ between genders, and only a weak relation between MP and BF was observed.

Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences

OpenAIRE

Harwood, Meriel L.; Loquasto, Joseph R.; Roberts, Robert F.; Ziegler, Gregory R.; Hayes, John E.

2013-01-01

Chocolate ice cream is commonly formulated with higher sugar levels than nonchocolate flavors to compensate for the inherent bitterness of cocoa. Bitterness, however, is an integral part of the complex flavor of chocolate. In light of the global obesity epidemic, many consumers and health professionals are concerned about the levels of added sugars in foods. Once a strategy for balancing undesirable bitterness and health concerns regarding added sugars has been developed, the task becomes det...

Citric Acid Suppresses the Bitter Taste of Olopatadine Hydrochloride Orally Disintegrating Tablets.

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Sotoyama, Mai; Uchida, Shinya; Tanaka, Shimako; Hakamata, Akio; Odagiri, Keiichi; Inui, Naoki; Watanabe, Hiroshi; Namiki, Noriyuki

2017-01-01

Orally disintegrating tablets (ODTs) are formulated to disintegrate upon contact with saliva, allowing administration without water. Olopatadine hydrochloride, a second-generation antihistamine, is widely used for treating allergic rhinitis. However, it has a bitter taste; therefore, the development of taste-masked olopatadine ODTs is essential. Some studies have suggested that citric acid could suppress the bitterness of drugs. However, these experiments were performed using solutions, and the taste-masking effect of citric acid on ODTs has not been evaluated using human gustatory sensation tests. Thus, this study evaluated citric acid's taste-masking effect on olopatadine ODTs. Six types of olopatadine ODTs containing 0-10% citric acid were prepared and subjected to gustatory sensation tests that were scored using the visual analog scale. The bitterness and overall palatability of olopatadine ODTs during disintegration in the mouth and after spitting out were evaluated in 11 healthy volunteers (age: 22.8±2.2 years). The hardness of the ODTs was >50 N. Disintegration time and dissolution did not differ among the different ODTs. The results of the gustatory sensation tests suggest that citric acid could suppress the bitterness of olopatadine ODTs in a dose-dependent manner. Olopatadine ODTs with a high content of citric acid (5-10%) showed poorer overall palatability than that of those without citric acid despite the bitterness suppression. ODTs containing 2.5% citric acid, yogurt flavoring, and aspartame were the most suitable formulations since they showed low bitterness and good overall palatability. Thus, citric acid is an effective bitterness-masking option for ODTs.

Bitter pit in apples: pre- and postharvest factors: A review

International Nuclear Information System (INIS)

Jemrić, T.; Fruk, I.; Fruk, M.; Radman, S.; Sinkovič, L.; Fruk, G.

2016-01-01

Bitter pit is a physiological disorder that significantly reduces the quality of apples. Although it has been detected since the beginning of the last century, still there is little known about the mechanism of its occurrence. According to numerous studies, bitter pit is formed as a result of calcium deficiency in the fruit. Some authors cite the high concentration of gibberellins, later in the production season, most probably caused by excessive activity of the roots, as the chief causative factor. Beside Ca, there are several factors that can also contribute to its development, like imbalance among some mineral elements (N, P, K and Mg), cultivar, rootstock, the ratio of vegetative and generative growth, post-harvest treatments and the storage methods. There are some prediction models available that can estimate the risk of bitter pit in apples, but even those are not always reliable. The aim of this review was to encompass the pre and postharvest factors which cause bitter pit and point out the directions for solving this problem.

Bitter pit in apples: pre- and postharvest factors: A review

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Jemrić, T.; Fruk, I.; Fruk, M.; Radman, S.; Sinkovič, L.; Fruk, G.

2016-07-01

Bitter pit is a physiological disorder that significantly reduces the quality of apples. Although it has been detected since the beginning of the last century, still there is little known about the mechanism of its occurrence. According to numerous studies, bitter pit is formed as a result of calcium deficiency in the fruit. Some authors cite the high concentration of gibberellins, later in the production season, most probably caused by excessive activity of the roots, as the chief causative factor. Beside Ca, there are several factors that can also contribute to its development, like imbalance among some mineral elements (N, P, K and Mg), cultivar, rootstock, the ratio of vegetative and generative growth, post-harvest treatments and the storage methods. There are some prediction models available that can estimate the risk of bitter pit in apples, but even those are not always reliable. The aim of this review was to encompass the pre and postharvest factors which cause bitter pit and point out the directions for solving this problem.

Review: Katja Werthmann, Bitteres Gold: Bergbau, Land und Geld in Westafrika (2009 Buchbesprechung: Katja Werthmann, Bitteres Gold: Bergbau, Land und Geld in Westafrika (2009

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Jana Hönke

2011-01-01

Full Text Available Review of the monograph: Katja Werthmann, Bitteres Gold: Bergbau, Land und Geld in Westafrika, Köln: Rüdiger Köppe Verlag, 2009, ISBN 978-3-89645-821-6, 260 pp.Besprechung der Monographie: Katja Werthmann, Bitteres Gold: Bergbau, Land und Geld in Westafrika, Köln: Rüdiger Köppe Verlag, 2009, ISBN 978-3-89645-821-6, 260 Seiten.

A potential sex dimorphism in the relationship between bitter taste and alcohol consumption.

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Beckett, Emma Louise; Duesing, Konsta; Boyd, Lyndell; Yates, Zoe; Veysey, Martin; Lucock, Mark

2017-03-22

Bitterness is an innate aversive taste important in detecting potentially toxic substances, including alcohol. However, bitter compounds exist in many foods and beverages, and can be desirable, such as in beer. TAS2R38 is a well-studied bitter taste receptor with common polymorphisms. Some have reported relationships between TAS2R38 genotypes, bitter taste phenotype and alcohol intake, however results have been mixed. These mixed results may be explained by the varying taste properties of different alcoholic beverages or a sex dimorphism in responses. Bitter taste phenotype was assessed using PROP taste test and TAS2R38-P49A genotype was assessed by RFLP-PCR. Alcohol intake was assessed by food frequency questionnaire and classified by beverage type (beer, wine, spirits or mixed drinks). The relationships between bitter taste phenotype and carriage of the P allele of the TAS2R38-A49P gene and alcohol intake were assessed adjusted for and stratified by sex, and the interaction between taste and sex was evaluated. The relationship between alcohol intake and bitter taste phenotype varied by beverage type, with significant results for beer, spirits and mixed drinks, but not wine. When stratified, results varied by sex, and were only significant in males. Significant interactions were found for taster phenotype and sex (total alcohol intake and intake of beer and spirits). Results were similar for carriage of the TAS2R38-P49A P allele. Sex-specific interactions between bitter taste phenotype, TAS2R38 genotype and alcohol intake may explain variance in previous studies and may have implications for sex-specific disease risk and public health interventions.

Composição mineral e severidade de "bitter pit" em maçãs 'Catarina' Mineral composition and bitter pit severity in 'Catarina' apples

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Cassandro Vidal Talamini do Amarante

2006-04-01

Full Text Available Maçãs 'Catarina', colhidas na maturação comercial em pomar no município de São Joaquim-SC, foram separadas em quatro lotes de 14 frutos, de acordo com a severidade de incidência de "bitter pit": nula (nenhuma lesão/fruto, baixa (1-2 lesões/fruto, moderada (3-5 lesões/fruto e alta (6-18 lesões/fruto. Foram determinadas as concentrações de Ca, Mg, K e N na casca e na polpa de cada fruto. Foram verificadas relação linear (P 'Catarina' apples were harvested at the commercial maturity in an orchard in São Joaquim-SC and segregated in four lots of 14 fruits with different levels of bitter pit severity: null (none pit/fruit, low (1-2 pits/fruit, moderate (3-5 pits/fruit, and high (6-18 pits/fruit. Nutritional analysis (Ca, Mg, K, and N in the skin and flesh tissues were performed on individual fruits of each severity level. The average number of pits/fruit (calculated for each lot of bitter pit severity showed a negative linear relationship (P < 0.05 with the skin Ca content, and a negative linear relationship (P < 0.05 with the ratios of Mg/Ca, (K+Mg/Ca, and (K+Mg+N/Ca in the skin. For the flesh, the increasing of bitter pit severity was accompanied by significant reduction of Ca and Mg contents. The multivariate analysis (canonical discriminant analysis showed that the Mg/Ca ratio in the skin provided the best discrimination between the lots of fruit with different levels of bitter pit severity. Therefore, for 'Catarina' apples, increasing values of the Mg/Ca ratio in the skin are indicative of fruits with increasing bitter pit susceptibility.

Quinoa bitterness: causes and solutions for improving product acceptability.

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Suárez-Estrella, Diego; Torri, Luisa; Pagani, Maria Ambrogina; Marti, Alessandra

2018-02-27

Awareness of the several agronomic, environmental, and health benefits of quinoa has led to a constant increase in its production and consumption not only in South America, where it is a native crop, but also in Europe and the USA. However, producing wheat or gluten-free based products enriched with quinoa alters some quality characteristics, including sensory acceptance. Several anti-nutritional factors such as saponins are concentrated in the grain pericarp. These bitter and astringent substances may interfere with the digestion and absorption of various nutrients. Developing processes to decrease or modify the bitterness of quinoa can enhance palatability, and thus consumption, of quinoa. In addition to the production of sweet varieties of quinoa, other processes have been proposed. Some of them (i.e. washing, pearling and the combination of the two) have a direct effect on saponins, either by solubilization and/or the mechanical removal of seed layers. Others, such as fermentation or germination, are able to mask the bitterness with aroma compounds and/or sugar formation. This review presents the major sources of the undesirable sensory attributes of quinoa, including bitterness, and various ways of counteracting the negative characteristics of quinoa. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

Sociodemographic profiles regarding bitter food consumption: cross-sectional evidence from a general French population.

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Andreeva, Valentina A; Martin, Christophe; Issanchou, Sylvie; Hercberg, Serge; Kesse-Guyot, Emmanuelle; Méjean, Caroline

2013-08-01

Certain beneficial foods taste bitter (e.g., cruciferous vegetables) and might be aversive to consumers. Here, individual characteristics according to bitter food consumption patterns were assessed. The study included 2327 participants in the SU.VI.MAX antioxidant-based randomized controlled trial (1994-2002). The sample was drawn from the general French population. Dietary data were obtained from a minimum of twelve 24-h dietary records provided during the first 2years of follow-up. Two bitter food consumption scores were computed - one assessing the variety of items consumed (unweighted score) and the other reflecting exposure to bitterness estimated via complementary sensory panel data from the EpiPref project (weighted score). Associations with sociodemographic, health, and lifestyle factors were analyzed with multiple linear regression. Among men, the variety of bitter foods consumed was positively associated with educational level and alcohol intake and inversely associated with physical activity and rural area of residence. Among women, the same outcome was positively associated with alcohol intake and inversely associated with diabetes. In turn, Body Mass Index displayed a significant inverse association with the bitterness-weighted score across sex, whereas educational level was supported only in women. This study adds to the presently scant knowledge about non-genetic determinants or moderators of actual bitter food intake. Future studies should elucidate the impact of diabetes and body size on bitter food intake patterns. Copyright © 2013 Elsevier Ltd. All rights reserved.

Physico-chemical evaluation of bitter and non-bitter Aloe and their raw juice for human consumption.

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Azam, M M; Kumar, S; Pancholy, A; Patidar, M

2014-11-01

In addition to Aloe vera which is bitter in taste, a non-bitter Aloe is also found in arid part of Rajasthan. This non-bitter Aloe (NBA) is sporadically cultivated as vegetable and for health drink. In spite of its cultivation and various uses, very little information is available about its detailed botanical parameters and chemical characters. This study aims to evaluate the physico-chemical characters of NBA through employing floral morphology, leaf characters and leaf gel and to compare them with those of A. vera. Of eleven floral characters studied, eight characters of NBA were significantly different from that of A. vera. Most visible difference was observed in their reproductive shoots which are highly branched in NBA (5.21 inflorescence/shoot) as compared to A. vera (1.5 inflorescence/shoot). NBA produces less leaf-biomass (-29.32 %) with less leaf-thickness (-31.44 %) but higher leaf length, width, and no. of spine/side by 17.56 %, 21.34 % and 16.11 %, respectively, with significant difference as compared to A. vera. But its polysaccharide content (0.259 %) is at par with that of A. vera. The raw juice from the leaf of NBA has very low aloin content (4.1 ppm) compared to that from A. vera (427.3 ppm) making it a safer health drink compared to the one obtained from A. vera. Thus, NBA raw juice emerged as suitable alternative to A. vera juice for human consumption.

Acid stimulation (sour taste elicits GABA and serotonin release from mouse taste cells.

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Yijen A Huang

Full Text Available Several transmitter candidates including serotonin (5-HT, ATP, and norepinephrine (NE have been identified in taste buds. Recently, γ-aminobutyric acid (GABA as well as the associated synthetic enzymes and receptors have also been identified in taste cells. GABA reduces taste-evoked ATP secretion from Receptor cells and is considered to be an inhibitory transmitter in taste buds. However, to date, the identity of GABAergic taste cells and the specific stimulus for GABA release are not well understood. In the present study, we used genetically-engineered Chinese hamster ovary (CHO cells stably co-expressing GABA(B receptors and Gαqo5 proteins to measure GABA release from isolated taste buds. We recorded robust responses from GABA biosensors when they were positioned against taste buds isolated from mouse circumvallate papillae and the buds were depolarized with KCl or a stimulated with an acid (sour taste. In contrast, a mixture of sweet and bitter taste stimuli did not trigger GABA release. KCl- or acid-evoked GABA secretion from taste buds was Ca(2+-dependent; removing Ca(2+ from the bathing medium eliminated GABA secretion. Finally, we isolated individual taste cells to identify the origin of GABA secretion. GABA was released only from Presynaptic (Type III cells and not from Receptor (Type II cells. Previously, we reported that 5-HT released from Presynaptic cells inhibits taste-evoked ATP secretion. Combined with the recent findings that GABA depresses taste-evoked ATP secretion, the present results indicate that GABA and 5-HT are inhibitory transmitters in mouse taste buds and both likely play an important role in modulating taste responses.

Music to Make Your Mouth Water? Assessing the Potential Influence of Sour Music on Salivation

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Qian J. Wang

2017-04-01

Full Text Available People robustly associate various sound attributes with specific smells/tastes, and soundtracks that are associated with specific tastes can influence people’s evaluation of the taste of food and drink. However, it is currently unknown whether such soundtracks directly impact the eating experience via physiological changes (an embodiment account, or whether they act at a higher cognitive level, or both. The present research assessed a version of the embodiment account, where a soundtrack associated with sourness is hypothesized to induce a physiological response in the listener by increasing salivary flow. Salivation was measured while participants were exposed to three different experimental conditions – a sour soundtrack, a muted lemon video showing a man eating a lemon, and a silent baseline condition. The results revealed that salivation during the lemon video condition was significantly greater than in the sour soundtrack and baseline conditions. However, contrary to our hypothesis, there was no significant difference between salivation levels in the sour soundtrack compared to the baseline condition. These results are discussed in terms of potential mechanisms underlying the auditory modulation of taste perception/evaluation.

Salt reduction in vegetable soup does not affect saltiness intensity and liking in the elderly and children.

Science.gov (United States)

Gonçalves, Carla; Monteiro, Sérgio; Padrão, Patrícia; Rocha, Ada; Abreu, Sandra; Pinho, Olívia; Moreira, Pedro

2014-01-01

Reduction of added salt levels in soups is recommended. We evaluated the impact of a 30% reduction of usual added salt in vegetable soups on elderly and children's saltiness and liking evaluation. Subjects were elderly and recruited from two public nursing homes (29 older adults, 79.7±8.9 years), and preschool children recruited from a public preschool (49 children, 4.5±1.3 years). This study took place in institutional lunchrooms. Through randomization and crossover, the subjects participated in two sensory evaluation sessions, on consecutive days, to assess perceived saltiness intensity (elderly sample) and liking (elderly and children samples) of a vegetable soup with baseline salt content and with a 30% salt reduction. Elderly rated perceived liking through a 10 cm visual analogue scale ['like extremely' (1) to 'dislike extremely' (10)] and children through a five-point facial scale ['dislike very much' (1) to 'like very much' (5)]. After 30% added salt reduction in vegetable soup, there were no significant differences in saltiness noted by the elderly (p=0.150), and in perceived liking by children (p=0.160) and elderly (p=0.860). A 30% salt reduction in vegetable soup may be achieved without compromising perceived saltiness and liking in children and the elderly.

Characterization of a soluble phosphatidic acid phosphatase in bitter melon (Momordica charantia).

Science.gov (United States)

Cao, Heping; Sethumadhavan, Kandan; Grimm, Casey C; Ullah, Abul H J

2014-01-01

Momordica charantia is often called bitter melon, bitter gourd or bitter squash because its fruit has a bitter taste. The fruit has been widely used as vegetable and herbal medicine. Alpha-eleostearic acid is the major fatty acid in the seeds, but little is known about its biosynthesis. As an initial step towards understanding the biochemical mechanism of fatty acid accumulation in bitter melon seeds, this study focused on a soluble phosphatidic acid phosphatase (PAP, 3-sn-phosphatidate phosphohydrolase, EC 3.1.3.4) that hydrolyzes the phosphomonoester bond in phosphatidate yielding diacylglycerol and P(i). PAPs are typically categorized into two subfamilies: Mg(2+)-dependent soluble PAP and Mg(2+)-independent membrane-associated PAP. We report here the partial purification and characterization of an Mg(2+)-independent PAP activity from developing cotyledons of bitter melon. PAP protein was partially purified by successive centrifugation and UNOsphere Q and S columns from the soluble extract. PAP activity was optimized at pH 6.5 and 53-60 °C and unaffected by up to 0.3 mM MgCl2. The K(m) and Vmax values for dioleoyl-phosphatidic acid were 595.4 µM and 104.9 ηkat/mg of protein, respectively. PAP activity was inhibited by NaF, Na(3)VO(4), Triton X-100, FeSO4 and CuSO4, but stimulated by MnSO4, ZnSO4 and Co(NO3)2. In-gel activity assay and mass spectrometry showed that PAP activity was copurified with a number of other proteins. This study suggests that PAP protein is probably associated with other proteins in bitter melon seeds and that a new class of PAP exists as a soluble and Mg(2+)-independent enzyme in plants.

Nasal solitary chemoreceptor cell responses to bitter and trigeminal stimulants in vitro.

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Gulbransen, Brian D; Clapp, Tod R; Finger, Thomas E; Kinnamon, Sue C

2008-06-01

Nasal trigeminal chemosensitivity in mice and rats is mediated in part by epithelial solitary chemoreceptor (chemosensory) cells (SCCs), but the exact role of these cells in chemoreception is unclear. Histological evidence suggests that SCCs express elements of the bitter taste transduction pathway including T2R (bitter taste) receptors, the G protein alpha-gustducin, PLCbeta2, and TRPM5, leading to speculation that SCCs are the receptor cells that mediate trigeminal nerve responses to bitter taste receptor ligands. To test this hypothesis, we used calcium imaging to determine whether SCCs respond to classic bitter-tasting or trigeminal stimulants. SCCs from the anterior nasal cavity were isolated from transgenic mice in which green fluorescent protein (GFP) expression was driven by either TRPM5 or gustducin. Isolated cells were exposed to a variety of test stimuli to determine which substances caused an increase in intracellular Ca2+ ([Ca2+]i). GFP-positive cells respond with increased [Ca2+]i to the bitter receptor ligand denatonium and this response is blocked by the PLC inhibitor U73122. In addition, GFP+ cells respond to the neuromodulators adenosine 5'-triphosphate and acetylcholine but only very rarely to other bitter-tasting or trigeminal stimuli. Our results demonstrate that TRPM5- and gustducin-expressing nasal SCCs respond to the T2R agonist denatonium via a PLC-coupled transduction cascade typical of T2Rs in the taste system.

Métodos para predição de bitter pit em maçãs 'Fuji' e 'Braeburn' Methods for bitter pit prediction in Fuji and Braeburn apples

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Ivan Sestari

2009-07-01

Full Text Available Experimentos foram conduzidos com objetivo de avaliar a eficiência de métodos para predição da ocorrência de bitter pit em maçãs 'Fuji' e 'Braeburn' em duas épocas de amostragem. Os frutos, provenientes de seis pomares distintos, três para cada cultivar, foram coletados antecipadamente (20 dias em relação à colheita e na data prevista para a colheita comercial. Os métodos de predição utilizados foram: a infiltração dos frutos com solução 0,10M MgCl2 mais 0,01% Tween-20 e 0,4M de sorbitol; b imersão dos frutos em solução com 2500nL L-1 de ethephon mais 0,01% Tween-20. Os frutos foram armazenados em atmosfera controlada (AC por cinco meses mais 12 dias, a 20°C, simulando a incidência real de bitter pit em armazenamento comercial. Cada tratamento foi constituído por quatro repetições de 25 frutos. A incidência e severidade de bitter pit, prevista por ambos os métodos foi semelhante à ocorrência real de bitter pit após o armazenamento em atmosfera controlada para cada uma das cultivares utilizadas, quando os frutos foram amostrados antecipadamente em relação à colheita comercial. Na avaliação realizada com frutos amostrados na colheita comercial, nenhum dos métodos foi capaz de prever a incidência de bitter pit após o armazenamento de maneira confiável. Para ambas as cultivares, a infiltração com magnésio e a imersão dos frutos em ethephon só são eficientes na predição da incidência de bitter pit em frutos coletados 20 dias antes da colheita comercial.Experiments were carried out with objective to evaluate the efficiency of methods for bitter pit prediction in 'Fuji' and 'Braeburn' apples sampled at two harvest dates. Fruits from 6 orchards, three for each cultivar, were sampled earlier (20 days before harvest and at commercial harvest date. The prediction methods assessed were: infiltration of apples with 0.10M MgCl2 solution containing 0.01% Tween-20 and 0.4M sorbitol; and immersion of fruits in 2

BETA (Bitter Electromagnet Testing Apparatus)

Science.gov (United States)

Bates, Evan M.; Birmingham, William J.; Rivera, William F.; Romero-Talamas, Carlos A.

2017-10-01

The Bitter Electromagnet Testing Apparatus (BETA) is a 1-Tesla (T) prototype of the 10-T Adjustable Long Pulse High-Field Apparatus (ALPHA). These water-cooled resistive magnets use high DC currents to produce strong uniform magnetic fields. Presented here is the successful completion of the BETA project and experimental results validating analytical magnet designing methods developed at the Dusty Plasma Laboratory (DPL). BETA's final design specifications will be highlighted which include electromagnetic, thermal and stress analyses. The magnet core design will be explained which include: Bitter Arcs, helix starters, and clamping annuli. The final version of the magnet's vessel and cooling system are also presented, as well as the electrical system of BETA, which is composed of a unique solid-state breaker circuit. Experimental results presented will show the operation of BETA at 1 T. The results are compared to both analytical design methods and finite element analysis calculations. We also explore the steady state maximums and theoretical limits of BETA's design. The completion of BETA validates the design and manufacturing techniques that will be used in the succeeding magnet, ALPHA.

Salt reduction in vegetable soup does not affect saltiness intensity and liking in the elderly and children

Directory of Open Access Journals (Sweden)

Carla Gonçalves

2014-10-01

Full Text Available Study background: Reduction of added salt levels in soups is recommended. We evaluated the impact of a 30% reduction of usual added salt in vegetable soups on elderly and children's saltiness and liking evaluation. Methods: Subjects were elderly and recruited from two public nursing homes (29 older adults, 79.7±8.9 years, and preschool children recruited from a public preschool (49 children, 4.5±1.3 years. This study took place in institutional lunchrooms. Through randomization and crossover, the subjects participated in two sensory evaluation sessions, on consecutive days, to assess perceived saltiness intensity (elderly sample and liking (elderly and children samples of a vegetable soup with baseline salt content and with a 30% salt reduction. Elderly rated perceived liking through a 10 cm visual analogue scale [‘like extremely’ (1 to ‘dislike extremely’ (10] and children through a five-point facial scale [‘dislike very much’ (1 to ‘like very much’ (5]. Results: After 30% added salt reduction in vegetable soup, there were no significant differences in saltiness noted by the elderly (p=0.150, and in perceived liking by children (p=0.160 and elderly (p=0.860. Conclusions: A 30% salt reduction in vegetable soup may be achieved without compromising perceived saltiness and liking in children and the elderly.

Mulher, cura e pajelança em Soure (Ilha do Marajó-PA).

OpenAIRE

Mayra Cristina Silva Faro; UEPA

2012-01-01

Neste trabalho pretendo apresentar alguns resultados de uma pesquisa que vem sendo realizada desde 2009 sobre a pajelança cabocla e as mulheres pajés na cidade de Soure, Ilha do Marajó/PA. Este estudo tem como objetivos analisar práticas e saberes de cura em Soure, e observar o papel da mulher no contexto religioso e simbólico da pajelança. Compreende-se pajelança cabocla como um conjunto de crenças e práticas de cura bastante difundida na Amazônia, em que encontram-se mesclados em graus vari...

Cucurbit powdery mildew-resistant bitter gourd breeding lines reveal four races of Podosphaera xanthii in Asia

Science.gov (United States)

Bitter gourd (Momordica charantia L.) is a commercially and nutritionally important market vegetable in Asia cultivated mainly by smallholder farmers. Cucurbit powdery mildew (CPM) caused by Podosphaera xanthii (Px) is a nearly ubiquitous and serious fungal disease of bitter gourd. Five bitter gourd...

Not enough fruit and vegetables or too many cookies, candies, salty snacks, and soft drinks?

Science.gov (United States)

Cohen, Deborah A; Sturm, Roland; Scott, Molly; Farley, Thomas A; Bluthenthal, Ricky

2010-01-01

There are many contributors to obesity, including excess consumption of "discretionary calories" (foods high in sugar and fat and low in essential nutrients), lack of fruit/vegetable consumption, and insufficient physical activity. This study contrasted physical activity, fruit/vegetable consumption, and discretionary calorie consumption from selected foods relative to the 2005 dietary guidelines. We conducted a cross-sectional survey in 228 urban census tracts in Los Angeles County (LAC) and Southern Louisiana (SL) and estimated calories in the past 24 hours from fruit, vegetables, cookies, candy, salty snacks, sweetened soda, and alcohol among 2,767 participants. The population-weighted mean daily intake of calories from candy, cookies, salty snacks, soda, and alcohol was 438 in LAC and 617 in SL. Alcohol comprised a small portion of the calories consumed. Reported discretionary calorie consumption from a small set of items exceeded guidelines by more than 60% in LAC and 120% in SL. In contrast, the mean consumption of fruit and vegetables fell 10% short in LAC and 20% in SL. There was significant heterogeneity in consumption of cookies, candy, salty snacks, and soda across income, gender, and race. The overconsumption of discretionary calories was much greater than the underconsumption of fruit and vegetables. This finding suggests that unless the excessive consumption of salty snacks, cookies, candy, and sugar-sweetened beverages is curtailed, other interventions focusing on increasing physical activity and fruit and vegetable consumption will have a limited impact on obesity control. It may be politically more expedient to promote an increase in consumption of healthy items rather than a decrease in consumption of unhealthy items, but it may be far less effective.

Quality of sour cherry juice of different clones and cultivars (Prunus cerasus L.) determined by a combined sensory and NMR spectroscopic approach

DEFF Research Database (Denmark)

Clausen, Morten Rahr; Pedersen, Bjarne Hjelmsted; Bertram, Hanne Christine S.

2011-01-01

Juice was manufactured from seven different sour cherry clones/cultivars and evaluated by quantitative descriptive sensory analysis and 1H NMR spectroscopy. The sensory evaluation showed a large variation in several sensory attributes between the sour cherry clones/cultivars, which could be divided...... into two groups on the basis of both the sensory data and the NMR spectroscopic data. These groups were closely related to the genetic background of the clones. Kelleris clones were distinctly different from Stevnsberry and Fanal clones. Hence, 1H NMR spectroscopic data seem to correlate with sensory...... quality of different sour cherry clones. In addition, malic acid was the most important metabolite for modeling the two highly correlated sensory attributes sweetness and sourness, whereas the glucose content had a slight effect and the fructose content had no impact on sweetness/sourness. Other...

Chemical and sensory quality of processed carrot puree as influenced by stress-induced phenolic compounds.

Science.gov (United States)

Talcott, S T; Howard, L R

1999-04-01

Physicochemical analysis of processed strained product was performed on 10 carrot genotypes grown in Texas (TX) and Georgia (GA). Carrots from GA experienced hail damage during growth, resulting in damage to their tops. Measurements included pH, moisture, soluble phenolics, total carotenoids, sugars, organic acids, and isocoumarin (6-MM). Sensory analysis was conducted using a trained panel to evaluate relationships between chemical and sensory attributes of the genotypes and in carrots spiked with increasing levels of 6-MM. Preharvest stress conditions in GA carrots seemed to elicit a phytoalexic response, producing compounds that impacted the perception of bitter and sour flavors. Spiking 6-MM into strained carrots demonstrated the role bitter compounds have in lowering sweetness scores while increasing the perception of sour flavor. Screening fresh carrots for the phytoalexin 6-MM has the potential to significantly improve the sensory quality of processed products.

Salty-snack eating, television or video-game viewing, and asthma symptoms among 10- to 12-year-old children: the PANACEA study.

Science.gov (United States)

Arvaniti, Fotini; Priftis, Kostas N; Papadimitriou, Anastasios; Yiallouros, Panayiotis; Kapsokefalou, Maria; Anthracopoulos, Michael B; Panagiotakos, Demosthenes B

2011-02-01

Salty-snack consumption, as well as the amount of time children spend watching television or playing video games, have been implicated in the development of asthma; however, results are still conflicting. The aim of this work was to evaluate the association of salty-snack eating and television/video-game viewing with childhood asthma symptoms. Cross-sectional study. Seven hundred children (323 male), 10 to 12 years old, from 18 schools located in the greater area of Athens were enrolled. Children and their parents completed questionnaires, which evaluated, among other things, dietary habits. Adherence to the Mediterranean diet was evaluated using the KIDMED (Mediterranean Diet Quality Index for Children and Adolescents) score. The association of children's characteristics with asthma symptoms was performed by calculating the odds ratios and corresponding 95% confidence intervals. Overall lifetime prevalence of asthma symptoms was 23.7% (27.6% boys, 20.4% girls; P=0.03). Forty-eight percent of children reported salty-snack consumption (≥ 1 times/week). Salty-snack consumption was positively associated with the hours of television/video-game viewing (P=0.04) and inversely with the KIDMED score (P=0.02). Consumption of salty snacks (>3 times/week vs never/rare) was associated with a 4.8-times higher likelihood of having asthma symptoms (95% confidence interval: 1.50 to 15.8), irrespective of potential confounders. The associations of salty-snack eating and asthma symptoms were more prominent in children who watched television or played video games >2 hours/day. In addition, adherence to the Mediterranean diet was inversely associated with the likelihood of asthma symptoms. Unhealthy lifestyle behaviors, such as salty-snack eating and television/video-game viewing were strongly associated with the presence of asthma symptoms. Future interventions and public health messages should be focused on changing these behaviors from the early stages of life. Copyright © 2011

Análise multivariada de atributos nutricionais associados ao "bitter pit" em maçãs 'Gala' Multivariate analysis of nutritional attributes associated with bitter pit in 'Gala' apples

Directory of Open Access Journals (Sweden)

Cassandro Vidal Talamini do Amarante

2006-05-01

Full Text Available O objetivo deste trabalho foi identificar atributos nutricionais, quantificados na polpa e na casca dos frutos, que melhor discriminam quanto à severidade de "bitter pit" em maçãs 'Gala'. Depois de quatro meses de armazenamento em atmosfera normal (0-1°C; 90-95% UR, os frutos foram separados em quatro lotes, de acordo com a severidade de incidência de "bitter pit": nula (nenhuma lesão por fruto, baixa (1-2 lesões por fruto, moderada (3-4 lesões por fruto e alta (5-13 lesões por fruto. Foram determinados os teores de Ca, Mg, K e N na casca e na polpa em frutos individuais (doze frutos de cada lote. A análise univariada mostrou que os frutos com sintomas de "bitter pit" apresentaram menor teor de Ca na casca e na polpa, maior teor de K na casca e maiores valores das relações K/Ca, Mg/Ca, N/Ca, (K+Mg/Ca e (K+Mg+N/Ca, tanto na casca como na polpa. Todavia, quando todos os atributos nutricionais avaliados na casca e na polpa foram submetidos à análise canônica discriminante (análise multivariada, a melhor discriminação entre frutos sem "bitter pit" e frutos com severidade de incidência de "bitter pit" de baixa a alta é obtida com a relação K/Ca na casca, seguido, em menor grau, pelas relações Mg/Ca e N/Ca na polpa.The objective of this work was to identify nutritional attributes, assessed in the flesh and skin tissues, that provide a better discrimination regarding bitter pit severity in 'Gala' apples. After four months in regular cold storage (0-1°C; 90-95% RH, fruits were segregated into four lots with different levels of bitter pit severity: null (none pit per fruit, low (1-2 pits per fruit, moderate (3-4 pits per fruit, and high (5-13 pits per fruit. Nutritional analysis (Ca, Mg, K and N in the skin and in the flesh tissues were performed on twelve individual fruits of each severity level. The univariate analysis showed that fruits with bitter pit symptoms had lower concentration of Ca in the skin and flesh tissues, a

Evaluation of whey, milk, and delactosed permeates as salt substitutes.

Science.gov (United States)

Smith, S T; Metzger, L; Drake, M A

2016-11-01

Whey and milk permeates are by-products of high-protein dairy powder manufacture. Previous work has shown that these permeates contribute to salty taste without contributing significantly to sodium content. The objective of this study was to explore the sensory characteristics and compositional analysis of permeates from different milk and whey streams and a low-sodium product application made from them. Skim milk, Cheddar, cottage, and Mozzarella cheese whey permeates were manufactured in triplicate, and delactosed whey permeate was obtained in triplicate. Composition (protein, fat, solids, minerals) was conducted on permeates. Organic acid composition was determined using HPLC. Volatile compounds were extracted from permeates by solid phase microextraction with gas chromatography-mass spectrometry. A trained sensory panel documented sensory attributes of permeates and cream of broccoli soups with and without salt or permeates followed by consumer acceptance testing (n=105) on the soups. Cottage cheese whey permeate contained a higher lactic acid content than other permeates, which has been shown to contribute to a higher salty taste. Cottage cheese whey permeate also contained potato or brothy and caramel flavors and sour and salty tastes, whereas delactosed whey permeate had high intensities of cardboard and beefy or brothy flavors and salty taste. Milk, Cheddar, and Mozzarella cheese whey permeates were characterized by sweet taste and cooked milky flavor. Permeates with higher cardboard flavor had higher levels of aldehydes. All permeates contributed to salty taste and to salty taste perception in soups; although the control soup with added salt was perceived as saltier and was preferred by consumers over permeate soups. Soup with permeate from cottage cheese was the least liked of all soups, likely due to its sour taste. All other permeate soups scored at parity for liking. These results demonstrate the potential for milk, whey, and delactosed permeates from

Comparisons of individual bitterness perception and vegetable liking and consumption among Danish consumers

DEFF Research Database (Denmark)

Beck, Tove Kjær; Nicklaus, Sophie; Bennedbæk-Jensen, Sidsel

2013-01-01

In order to enhance the consumption of bitter and strong tasting vegetables such as cabbages and root vegetables, it is required to identify potential mediators of sociodemographic–diet relationships. In this context a consumer field studywas conducted in Denmark which comprised a semi-quantitative...... food frequency questionnaire, a bitter threshold value test kit with quinineand a preference test with two samples of carrots differing in the degree of bitterness. All tests were conducted outside the laboratory, and the subjects (n=116, aged 18 to 79) were recruited during two different events at two...

Independent Evolution of Strychnine Recognition by Bitter Taste Receptor Subtypes

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Ava Yuan Xue

2018-03-01

Full Text Available The 25 human bitter taste receptors (hT2Rs recognize thousands of structurally and chemically diverse bitter substances. The binding modes of human bitter taste receptors hT2R10 and hT2R46, which are responsible for strychnine recognition, were previously established using site-directed mutagenesis, functional assays, and molecular modeling. Here we construct a phylogenetic tree and reconstruct ancestral sequences of the T2R10 and T2R46 clades. We next analyze the binding sites in view of experimental data to predict their ability to recognize strychnine. This analysis suggests that the common ancestor of hT2R10 and hT2R46 is unlikely to bind strychnine in the same mode as either of its two descendants. Estimation of relative divergence times shows that hT2R10 evolved earlier than hT2R46. Strychnine recognition was likely acquired first by the earliest common ancestor of the T2R10 clade before the separation of primates from other mammals, and was highly conserved within the clade. It was probably independently acquired by the common ancestor of T2R43-47 before the homo-ape speciation, lost in most T2Rs within this clade, but enhanced in the hT2R46 after humans diverged from the rest of primates. Our findings suggest hypothetical strychnine T2R receptors in several species, and serve as an experimental guide for further study. Improved understanding of how bitter taste receptors acquire the ability to be activated by particular ligands is valuable for the development of sensors for bitterness and for potential toxicity.

Independent Evolution of Strychnine Recognition by Bitter Taste Receptor Subtypes

Science.gov (United States)

Xue, Ava Yuan; Di Pizio, Antonella; Levit, Anat; Yarnitzky, Tali; Penn, Osnat; Pupko, Tal; Niv, Masha Y.

2018-01-01

The 25 human bitter taste receptors (hT2Rs) recognize thousands of structurally and chemically diverse bitter substances. The binding modes of human bitter taste receptors hT2R10 and hT2R46, which are responsible for strychnine recognition, were previously established using site-directed mutagenesis, functional assays, and molecular modeling. Here we construct a phylogenetic tree and reconstruct ancestral sequences of the T2R10 and T2R46 clades. We next analyze the binding sites in view of experimental data to predict their ability to recognize strychnine. This analysis suggests that the common ancestor of hT2R10 and hT2R46 is unlikely to bind strychnine in the same mode as either of its two descendants. Estimation of relative divergence times shows that hT2R10 evolved earlier than hT2R46. Strychnine recognition was likely acquired first by the earliest common ancestor of the T2R10 clade before the separation of primates from other mammals, and was highly conserved within the clade. It was probably independently acquired by the common ancestor of T2R43-47 before the homo-ape speciation, lost in most T2Rs within this clade, but enhanced in the hT2R46 after humans diverged from the rest of primates. Our findings suggest hypothetical strychnine T2R receptors in several species, and serve as an experimental guide for further study. Improved understanding of how bitter taste receptors acquire the ability to be activated by particular ligands is valuable for the development of sensors for bitterness and for potential toxicity. PMID:29552563

Case studies of the application of enhanced steel alloys for bottom hole assembly components for sour service conditions

Energy Technology Data Exchange (ETDEWEB)

Chan, Alvaro [Nov Grant Prideco, Navasota (United States); Moura, Carlos [ASPEN Assesoria Tecnica e Comercial, Cascavel, PR (Brazil); Johnson, Charles; Landriault, Alain [Weatherford Canda Partnership, Calgary, AB (Canada)

2008-07-01

The new more modern drilling programs require the drill string to travel across sour formations in order to reach the hydrocarbon reservoirs. Traditional materials have been employed in the manufacture of HWDP components along with basic heat treatment processes. Standard HWDP tools have started to show their operational as well as environmental limitations when subjected to sour service applications. The advanced, more complex drilling programs require for the HWDP tools to be put in service under different configurations. Either at the bottom of the drill string near the drill bit for vertical well configurations or on top of the drill string for weight application on horizontal or extended reach applications. An operator in northwestern Canada has replaced standard HWDP with enhanced sour service HWDP in order to complete the programmed wells. These enhanced tools offer higher tensile and torque capabilities and improved toughness than standard HWDP tools and in addition, provide protection against sour service conditions. The use of second-generation double shoulder connections (2nd-Gen. DSC) has also provided added torque and tensile capacities to these versatile HWDP tools. For over a year more than a dozen wells have been drilled employing these enhanced BHA tools and have helped the operator reach its targets through sour service formations and produce wells in a safe and cost effective manner. (author)

Evaluation of maize-soybean flour blends for sour maize bread ...

African Journals Online (AJOL)

Properties examined included amylose content, bulk density, dispersibility, swelling power, water absorption capacity and viscoelastic properties. The effect of the different flour/meal samples on the properties of sour maize bread were evaluated by baking bread samples with the different flours/meals using a mixed starter ...

A test for measuring gustatory function.

Science.gov (United States)

Smutzer, Gregory; Lam, Si; Hastings, Lloyd; Desai, Hetvi; Abarintos, Ray A; Sobel, Marc; Sayed, Nabil

2008-08-01

The purpose of this study was to determine the usefulness of edible taste strips for measuring human gustatory function. The physical properties of edible taste strips were examined to determine their potential for delivering threshold and suprathreshold amounts of taste stimuli to the oral cavity. Taste strips were then assayed by fluorescence to analyze the uniformity and distribution of bitter tastant in the strips. Finally, taste recognition thresholds for sweet taste were examined to determine whether or not taste strips could detect recognition thresholds that were equal to or better than those obtained from aqueous tests. Edible strips were prepared from pullulan-hydroxypropyl methylcellulose solutions that were dried to a thin film. The maximal amount of a tastant that could be incorporated in a 2.54 cm2 taste strip was identified by including representative taste stimuli for each class of tastant (sweet, sour, salty, bitter, and umami) during strip formation. Distribution of the bitter tastant quinine hydrochloride in taste strips was assayed by fluorescence emission spectroscopy. The efficacy of taste strips for evaluating human gustatory function was examined by using a single series ascending method of limits protocol. Sucrose taste recognition threshold data from edible strips was then compared with results that were obtained from a standard "sip and spit" recognition threshold test. Edible films that formed from a pullulan-hydroxypropyl methylcellulose polymer mixture can be used to prepare clear, thin strips that have essentially no background taste and leave no physical presence after release of tastant. Edible taste strips could uniformly incorporate up to 5% of their composition as tastant. Taste recognition thresholds for sweet taste were over one order of magnitude lower with edible taste strips when compared with an aqueous taste test. Edible taste strips are a highly sensitive method for examining taste recognition thresholds in humans. This

Defects in the peripheral taste structure and function in the MRL/lpr mouse model of autoimmune disease.

Directory of Open Access Journals (Sweden)

Agnes Kim

Full Text Available While our understanding of the molecular and cellular aspects of taste reception and signaling continues to improve, the aberrations in these processes that lead to taste dysfunction remain largely unexplored. Abnormalities in taste can develop in a variety of diseases, including infections and autoimmune disorders. In this study, we used a mouse model of autoimmune disease to investigate the underlying mechanisms of taste disorders. MRL/MpJ-Fas(lpr/J (MRL/lpr mice develop a systemic autoimmunity with phenotypic similarities to human systemic lupus erythematosus and Sjögren's syndrome. Our results show that the taste tissues of MRL/lpr mice exhibit characteristics of inflammation, including infiltration of T lymphocytes and elevated levels of some inflammatory cytokines. Histological studies reveal that the taste buds of MRL/lpr mice are smaller than those of wild-type congenic control (MRL/+/+ mice. 5-Bromo-2'-deoxyuridine (BrdU pulse-chase experiments show that fewer BrdU-labeled cells enter the taste buds of MRL/lpr mice, suggesting an inhibition of taste cell renewal. Real-time RT-PCR analyses show that mRNA levels of several type II taste cell markers are lower in MRL/lpr mice. Immunohistochemical analyses confirm a significant reduction in the number of gustducin-positive taste receptor cells in the taste buds of MRL/lpr mice. Furthermore, MRL/lpr mice exhibit reduced gustatory nerve responses to the bitter compound quinine and the sweet compound saccharin and reduced behavioral responses to bitter, sweet, and umami taste substances compared with controls. In contrast, their responses to salty and sour compounds are comparable to those of control mice in both nerve recording and behavioral experiments. Together, our results suggest that type II taste receptor cells, which are essential for bitter, sweet, and umami taste reception and signaling, are selectively affected in MRL/lpr mice, a model for autoimmune disease with chronic

Vampire bats exhibit evolutionary reduction of bitter taste receptor genes common to other bats

Science.gov (United States)

Hong, Wei; Zhao, Huabin

2014-01-01

The bitter taste serves as an important natural defence against the ingestion of poisonous foods and is thus believed to be indispensable in animals. However, vampire bats are obligate blood feeders that show a reduced behavioural response towards bitter-tasting compounds. To test whether bitter taste receptor genes (T2Rs) have been relaxed from selective constraint in vampire bats, we sampled all three vampire bat species and 11 non-vampire bats, and sequenced nine one-to-one orthologous T2Rs that are assumed to be functionally conserved in all bats. We generated 85 T2R sequences and found that vampire bats have a significantly greater percentage of pseudogenes than other bats. These results strongly suggest a relaxation of selective constraint and a reduction of bitter taste function in vampire bats. We also found that vampire bats retain many intact T2Rs, and that the taste signalling pathway gene Calhm1 remains complete and intact with strong functional constraint. These results suggest the presence of some bitter taste function in vampire bats, although it is not likely to play a major role in food selection. Together, our study suggests that the evolutionary reduction of bitter taste function in animals is more pervasive than previously believed, and highlights the importance of extra-oral functions of taste receptor genes. PMID:24966321

Reação da laranjeira azêda à tristeza Reaction of the sour orange plant to tristeza

Directory of Open Access Journals (Sweden)

A. S. Costa

1954-01-01

plantas sadias se desenvolvem mais ou menos satisfatòriamente quando sôbre-enxertadas em galhos de laranjeira doce sobre laranjeira azêda, já em avançado estado de declínio. Uma copa mista de laranjeiras azêda e doce sôbre cavalo de azêda pode causar alguns benefícios à planta afetada pela tristeza sob determinadas condições, mas êsse benefício não é duradouro e o método não oferece possibilidades práticas. A laranjeira azêda em viveiro tem sido utilizada com vantagem na determinação da presença do vírus da tristeza em borbulhas de vários tipos de Citrus, pela observação do crescimento feito a partir dessas borbulhas em comparação com aquêle de borbulhas da mesma variedade garantidamente sadias. Para a determinação da presença de estirpes fracas do vírus o método é mais demorado. Interenxertos de laranjeira azêda entre copas e raízes de laranjeira doce são suficientes para que haja manifestação de sintomas da moléstia. Há aparentemente alguma translocação através do interenxêrto, pois o desenvolvimento do cavalo abaixo e acima dele é aproximadamente igual.Young sour orange seedlings are more easily infected with the tristeza virus by approach-grafts than by means of the aphid vector. Under natural conditions adult plants in the field are highly resistant to infection by the aphid vector. Recovery of the tristeza virus from infected sour orange plants is also more easily accomplished by tissue union than by means of the aphid vector. Sour orange seedlings show yellowing of young leaves followed by stunting and shedding of leaves when infected with the ordinary strain of the tristeza virus in Brazil. These symptoms do not differ from those described for seedling yellows. The symptoms of leaf yellowing are less evident in plants infected with mild strains of the tristeza virus and there is subsequent recovery. New flushes of young leaves may show occasional vein dashes. Sour orange tissues below the bud union of the sweet

Fabrication and characterization of chemical sensors made from nanostructured films of poly(o-ethoxyaniline) prepared with different doping acids

Energy Technology Data Exchange (ETDEWEB)

Brugnollo, E.D. [EMBRAPA Instrumentacao Agropecuaria, CP 741, CEP 13560-970, Sao Carlos, SP (Brazil); Instituto de Fisica de Sao Carlos, USP, CP 369, CEP 13560-970, Sao Carlos, SP (Brazil); Paterno, L.G. [Departamento de Engenharia de Sistemas Eletronicos, EPUSP, CEP 05508-900, Sao Paulo, SP (Brazil)], E-mail: paterno@lme.usp.br; Leite, F.L. [EMBRAPA Instrumentacao Agropecuaria, CP 741, CEP 13560-970, Sao Carlos, SP (Brazil); Instituto de Fisica de Sao Carlos, USP, CP 369, CEP 13560-970, Sao Carlos, SP (Brazil); Fonseca, F.J. [Departamento de Engenharia de Sistemas Eletronicos, EPUSP, CEP 05508-900, Sao Paulo, SP (Brazil); Constantino, C.J.L.; Antunes, P.A. [Departamento de Fisica, Quimica e Biologia, FCT-UNESP, CEP 19060-900, Presidente Prudente, SP (Brazil); Mattoso, L.H.C. [EMBRAPA Instrumentacao Agropecuaria, CP 741, CEP 13560-970, Sao Carlos, SP (Brazil)

2008-03-31

Chemical sensors made from nanostructured films of poly(o-ethoxyaniline) POEA and poly(sodium 4-styrene sulfonate) PSS are produced and used to detect and distinguish 4 chemicals in solution at 20 mM, including sucrose, NaCl, HCl, and caffeine. These substances are used in order to mimic the 4 basic tastes recognized by humans, namely sweet, salty, sour, and bitter, respectively. The sensors are produced by the deposition of POEA/PSS films at the top of interdigitated microelectrodes via the layer-by-layer technique, using POEA solutions containing different dopant acids. Besides the different characteristics of the POEA/PSS films investigated by UV-Vis and Raman spectroscopies, and by atomic force microscopy, it is observed that their electrical response to the different chemicals in liquid media is very fast, in the order of seconds, systematical, reproducible, and extremely dependent on the type of acid used for film fabrication. The responses of the as-prepared sensors are reproducible and repetitive after many cycles of operation. Furthermore, the use of an 'electronic tongue' composed by an array of these sensors and principal component analysis as pattern recognition tool allows one to reasonably distinguish test solutions according to their chemical composition.

Increase in the free radical scavenging capability of bitter gourd by a heat-drying process.

Science.gov (United States)

Wei, Lu; Shaoyun, Wang; Shutao, Liu; Jianwu, Zhou; Lijing, Ke; Pingfan, Rao

2013-12-01

Bitter gourd (Momordica charantia Linn.) is widely regarded as one of the best remedy foods for diabetes. The positive effect of bitter gourd on diabetes has been attributed in part to the remarkable free radical scavenging activity of its boiled water extract from sun-dried fruits. It is well known that a heat process significantly influences the antioxidant activity of fresh fruits. However, the heat drying processes of bitter gourd have not been studied so far. Here, we show that the free radical scavenging capability of bitter gourd extract significantly increases after the heat drying process, while the content of flavonoids and phenols, which are generally regarded as the main antioxidant components in bitter gourd, remain unaffected. Furthermore, the content of free amino acids and the total reducing sugar were found to decrease with increasing browning index, indicating the progression of the Maillard reaction, products of which are known to possess significant antioxidant activity. Therefore, it suggests that Maillard reaction products may be the main contributors to the increase in antioxidant capability. Finally, the bitter gourd extract with the higher antioxidant activity, was shown to manifest a corresponding higher proliferation activity on NIT-1 beta-cells. These results suggest that controllable conditions in the heat-drying processing of fresh bitter gourd fruit is of significance for enhancing the total free radical scavenging capacity, beta-cell proliferation activity and possibly the anti-diabetic activity of this fruit.

Effect of Heavy Consumption of Alcoholic Beverages on the Perception of Sweet and Salty Taste.

Science.gov (United States)

Silva, Camile S; Dias, Vaneria R; Almeida, Juliane A Regis; Brazil, Jamile M; Santos, Ramon A; Milagres, Maria P

2016-05-01

To determine the threshold index of sweet and salty tastes in alcoholics undergoing treatment. Taste threshold was assessed using type 3-Alternative Forced Choice in a control group (92 non-alcoholic volunteers) and a test group (92 alcoholics in therapy). The test group completed a structured questionnaire on lifestyle and habits. Significant difference were found between the threshold rates found in the test (3.78) and control groups (1.39). In the salty stimulus, no significant difference was noted in the threshold detection between the control (0.17) and test groups (0.30). A significant correlation was observed between the index Pearson's threshold to sweet taste in the test group and their reported alcohol consumption. The test group reported characteristics such as loss of appetite (93%), weight loss during consumption (62%) and weight gain after quitting drinking (72%). That the alcoholic group reported less sensitivity to sweet taste suggests that drinking habits may influence choice of foods, with a greater preference for foods with higher sucrose concentration. This contribute to poor health, because excess consumption of sugar raises risk for several diseases. No conclusive results were found for the salty stimulus. © The Author 2015. Medical Council on Alcohol and Oxford University Press. All rights reserved.

Dense film polyimide membranes for aggressive sour gas feed separations

KAUST Repository

Kraftschik, Brian; Koros, William J.; Johnson, J.R.; Karvan, Oguz

2013-01-01

Dense film membranes of the copolyimide 6FDA-DAM:DABA (3:2) are studied for simultaneous removal of CO2 and H2S from sour natural gas streams. Pure and mixed gas permeation as well as pure gas sorption data are reported at 35°C and pressures up to 62bar. The H2S partial pressures used are representative of highly aggressive field operations. Penetrant-induced plasticization effects are evident at feed pressures below 1bar in pure H2S feeds; sub-Tg thermal annealing is used to effectively mitigate this effect, and these annealed films are used throughout the study. Surprisingly, H2S/CH4 selectivity nearly doubles for mixed gas testing in comparison to the pure component ideal selectivity values and approaches the level of a state-of-the-art glassy polymer, cellulose acetate (CA), at H2S partial pressures above 2bar. Furthermore, permeation experiments using a 9.95% H2S, 19.9% CO2, 70.15% CH4 mixture at low feed pressures give CO2/CH4 selectivity of up to 49-over 30% greater than the pure component selectivity for 6FDA-DAM:DABA (3:2). The overall sour gas separation performance of this polyimide is comparable to high-performance rubbery polymer membranes, which have been reported for only moderate H2S partial pressure feeds, and is superior to that for CA based on a practical combined acid gas separation efficiency metric that we introduce. Finally, methods for continued development of the current polyimide membrane material for aggressive sour gas separations are presented. © 2012 Elsevier B.V.

Dense film polyimide membranes for aggressive sour gas feed separations

KAUST Repository

Kraftschik, Brian

2013-02-01

Dense film membranes of the copolyimide 6FDA-DAM:DABA (3:2) are studied for simultaneous removal of CO2 and H2S from sour natural gas streams. Pure and mixed gas permeation as well as pure gas sorption data are reported at 35°C and pressures up to 62bar. The H2S partial pressures used are representative of highly aggressive field operations. Penetrant-induced plasticization effects are evident at feed pressures below 1bar in pure H2S feeds; sub-Tg thermal annealing is used to effectively mitigate this effect, and these annealed films are used throughout the study. Surprisingly, H2S/CH4 selectivity nearly doubles for mixed gas testing in comparison to the pure component ideal selectivity values and approaches the level of a state-of-the-art glassy polymer, cellulose acetate (CA), at H2S partial pressures above 2bar. Furthermore, permeation experiments using a 9.95% H2S, 19.9% CO2, 70.15% CH4 mixture at low feed pressures give CO2/CH4 selectivity of up to 49-over 30% greater than the pure component selectivity for 6FDA-DAM:DABA (3:2). The overall sour gas separation performance of this polyimide is comparable to high-performance rubbery polymer membranes, which have been reported for only moderate H2S partial pressure feeds, and is superior to that for CA based on a practical combined acid gas separation efficiency metric that we introduce. Finally, methods for continued development of the current polyimide membrane material for aggressive sour gas separations are presented. © 2012 Elsevier B.V.

Source-Sink Relations in Fruits VII. Effects of Pruning in Sour Cherry and Plum

DEFF Research Database (Denmark)

Toldam-Andersen, Torben Bo; Hansen, P.

1993-01-01

Sour cherries cv. 'Stevnsbær' and plums cv. 'Victoria' were heavily pruned in 1987. Fruit samples were collected during the growing season and concentrations of different quality components were determined. Pruning resulted in a small increase in fruit size, the effect being greater on the older...... trees (sour cherries) or at the lower crop load (plum). Additionally, pruning decreased the con­centrations of total and soluble dry matter and of anthocya­nins ('Stevnsbær'), while titratable acids showed an increas­ing tendency. The effects of pruning are discussed based on influences on root...

Direct photothermal techniques for quantification of anthocyanins in sour cherry cultivars

NARCIS (Netherlands)

Doka, O.; Ficzek, G.; Bicanic, D.D.; Spruijt, R.B.; Luterotti, S.; Toth, M.; Buijnsters, J.G.; György Végvári, G.

2011-01-01

The analytical performance of the newly proposed laser-based photoacoustic spectroscopy (PAS) and of optothermal window (OW) method for quantification of total anthocyanin concentration (TAC) in five sour cherry varieties is compared to that of the spectrophotometry (SP). High performance liquid

Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality.

Science.gov (United States)

de la Horra, Ana E; Steffolani, María Eugenia; Barrera, Gabriela N; Ribotta, Pablo D; León, Alberto E

2015-12-01

The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to establish flour quality parameters and help predict the quality of the products. Yeast-leavened salty laminated products made with hard wheat flour had better quality properties than the products made with soft wheat flour. Hydrophilic components and a high gluten network quality are responsible for the generation of a rigid structure and viscous dough. Consequently, during baking, the dough rises rather than extends laterally and does not experience any change in the expected shape. Among the analysed flour characteristics, glutenin macropolymer content, lactic acid and sodium carbonate solvent retention capacities together with dough viscosity and resistance to deformation were the variables which influenced the most the quality of yeast-leavened salty laminated products.

Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality

Directory of Open Access Journals (Sweden)

Alberto E. León

2015-01-01

Full Text Available The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to establish flour quality parameters and help predict the quality of the products. Yeast-leavened salty laminated products made with hard wheat flour had better quality properties than the products made with soft wheat flour. Hydrophilic components and a high gluten network quality are responsible for the generation of a rigid structure and viscous dough. Consequently, during baking, the dough rises rather than extends laterally and does not experience any change in the expected shape. Among the analysed flour characteristics, glutenin macropolymer content, lactic acid and sodium carbonate solvent retention capacities together with dough viscosity and resistance to deformation were the variables which influenced the most the quality of yeast-leavened salty laminated products.

Anatomy, physiology and diagnostic considerations of taste and smell disorders

NARCIS (Netherlands)

A. Visser; R. van Weissenbruch; A. Vissink; A. van Nieuw Amerongen; F.K.L. Spijkervet; Dr. Harriët Jager-Wittenaar

2013-01-01

Taste and smell perception are closely related. The taste perception is performed by taste buds which can distinguish salt, sour, sweet, bitter, and umami. Moreover, 2,000-4,000 smells can be recognized. Many taste disorders are in fact smell disorders. Saliva affects taste perception because it

SUBSTANTIATION OF STORAGE PARAMETERS OF THE SOUR-MILK INFANT DRINK «BIOLAKT»

Directory of Open Access Journals (Sweden)

N. Tkachenko

2017-10-01

Full Text Available Changes in the quality indicators of sour-milk infant drink «Biolakt» characterized by high probiotic and immunomodulatory properties and low allergic effect that were made according to the improved technology and stored in sealed-off containers at temperature (4±2 ºС during 28 days have been studied: organoleptic properties of taste and odour, consistency and appearance; physical and chemical properties – titrated acidity, ºТ; active acidity, pH units; moisture retention property, %; microbiological properties – number of living cells of mixed cultures B. bifidum 1 + B. longum Я3 + B. infantis 512, CFU/cm3; the most probable number of living cells of monocultures L. acidophilus La-5, CFU/cm3; presence of coli form bacteria in 0.3 cm3; presence of  Salmonella in 50 cm3; biochemical properties – antioxidant activity, activity units; and maximum possible content of malondialdehyde at complete oxidation of the product ingredients, mg/100 g. It is proved that under indicated conditions in the course of 24 days the studied samples of target products possess high organoleptic and standardized for sour-milk infant drinks physical, chemical, biochemical and microbiological indicators and are, also, characterized by high content of probiotics: (0.43…8.60∙109 and (0.25…1.10∙109 CFU/cm3 of living cells of bifidus bacteria and lactobacilli, accordingly.It has been established that the limit storage period of sour-milk infant drink «Biolakt» produced according to the improved technology and stored at temperature (4±2 ºС should not exceed 12 days with due account of the safety margin for sour-milk infant drinks (provided they are kept in sealed-off containers.It has been proved that the target product formulas should include lactulose, polyunsaturated fatty acids omega-3 FT EU of «Fortitech» company (Denmark, vitamin complex FT 041081EU of «Fortitech» company (Denmark and/or complex of mineral substances FT 042836EU of �

Mineral and sensory profile of seasoned cracked olives packed in diverse salt mixtures.

Science.gov (United States)

Moreno-Baquero, J M; Bautista-Gallego, J; Garrido-Fernández, A; López-López, A

2013-05-01

This work studies the effect of packing cracked seasoned olives with NaCl, KCl, and CaCl(2) mixture brines on their mineral nutrients and sensory attributes, using RSM methodology. The Na, K, Ca, and residual natural Mn contents in flesh as well as saltiness, bitterness and fibrousness were significantly related to the initial concentrations of salts in the packing solution. This new process led to table olives with a significantly lower sodium content (about 31%) than the traditional product but fortified in K and Ca. High levels of Na and Ca in the flesh led to high scores of acidity and saltiness (the first descriptor) and bitterness (the second) while the K content was unrelated to any sensory descriptor. The new presentations using moderate proportions of alternative salts will therefore have improved nutritional value and healthier characteristics but only a slightly modified sensory profile. Copyright © 2012 Elsevier Ltd. All rights reserved.

Assessment of bitter taste of pharmaceuticals with multisensor system employing 3 way PLS regression

International Nuclear Information System (INIS)

Rudnitskaya, Alisa; Kirsanov, Dmitry; Blinova, Yulia; Legin, Evgeny; Seleznev, Boris; Clapham, David; Ives, Robert S.; Saunders, Kenneth A.; Legin, Andrey

2013-01-01

Highlights: ► Chemically diverse APIs are studied with potentiometric “electronic tongue”. ► Bitter taste of APIs can be predicted with 3wayPLS regression from ET data. ► High correlation of ET assessment with human panel and rat in vivo model. -- Abstract: The application of the potentiometric multisensor system (electronic tongue, ET) for quantification of the bitter taste of structurally diverse active pharmaceutical ingredients (API) is reported. The measurements were performed using a set of bitter substances that had been assessed by a professional human sensory panel and the in vivo rat brief access taste aversion (BATA) model to produce bitterness intensity scores for each substance at different concentrations. The set consisted of eight substances, both inorganic and organic – azelastine, caffeine, chlorhexidine, potassium nitrate, naratriptan, paracetamol, quinine, and sumatriptan. With the aim of enhancing the response of the sensors to the studied APIs, measurements were carried out at different pH levels ranging from 2 to 10, thus promoting ionization of the compounds. This experiment yielded a 3 way data array (samples × sensors × pH levels) from which 3wayPLS regression models were constructed with both human panel and rat model reference data. These models revealed that artificial assessment of bitter taste with ET in the chosen set of API's is possible with average relative errors of 16% in terms of human panel bitterness score and 25% in terms of inhibition values from in vivo rat model data. Furthermore, these 3wayPLS models were applied for prediction of the bitterness in blind test samples of a further set of API's. The results of the prediction were compared with the inhibition values obtained from the in vivo rat model

Assessment of bitter taste of pharmaceuticals with multisensor system employing 3 way PLS regression

Energy Technology Data Exchange (ETDEWEB)

Rudnitskaya, Alisa [CESAM and Chemistry Department, University of Aveiro, Aveiro (Portugal); Kirsanov, Dmitry, E-mail: d.kirsanov@gmail.com [Chemistry Department, St. Petersburg University, St. Petersburg (Russian Federation); Blinova, Yulia [Chemistry Department, St. Petersburg University, St. Petersburg (Russian Federation); Legin, Evgeny [Sensor Systems LLC, St. Petersburg (Russian Federation); Seleznev, Boris [Chemistry Department, St. Petersburg University, St. Petersburg (Russian Federation); Clapham, David; Ives, Robert S.; Saunders, Kenneth A. [GlaxoSmithKline Pharmaceuticals, Gunnels Wood Road, Stevenage (United Kingdom); Legin, Andrey [Chemistry Department, St. Petersburg University, St. Petersburg (Russian Federation)

2013-04-03

Highlights: ► Chemically diverse APIs are studied with potentiometric “electronic tongue”. ► Bitter taste of APIs can be predicted with 3wayPLS regression from ET data. ► High correlation of ET assessment with human panel and rat in vivo model. -- Abstract: The application of the potentiometric multisensor system (electronic tongue, ET) for quantification of the bitter taste of structurally diverse active pharmaceutical ingredients (API) is reported. The measurements were performed using a set of bitter substances that had been assessed by a professional human sensory panel and the in vivo rat brief access taste aversion (BATA) model to produce bitterness intensity scores for each substance at different concentrations. The set consisted of eight substances, both inorganic and organic – azelastine, caffeine, chlorhexidine, potassium nitrate, naratriptan, paracetamol, quinine, and sumatriptan. With the aim of enhancing the response of the sensors to the studied APIs, measurements were carried out at different pH levels ranging from 2 to 10, thus promoting ionization of the compounds. This experiment yielded a 3 way data array (samples × sensors × pH levels) from which 3wayPLS regression models were constructed with both human panel and rat model reference data. These models revealed that artificial assessment of bitter taste with ET in the chosen set of API's is possible with average relative errors of 16% in terms of human panel bitterness score and 25% in terms of inhibition values from in vivo rat model data. Furthermore, these 3wayPLS models were applied for prediction of the bitterness in blind test samples of a further set of API's. The results of the prediction were compared with the inhibition values obtained from the in vivo rat model.

Effect of drying methods on total antioxidant capacity of bitter gourd (momordica charantia) fruit

Science.gov (United States)

Tan, Ee Shian; Abdullah, Aminah; Maskat, Mohammad Yusof

2013-11-01

The effect of thermal and non-thermal drying methods on hydrophilic and lipophilic antioxidant capacities of bitter gourd fruit was investigated in this study. The bitter gourd fruits were dried by following methods: (i) oven drying 40°C, (ii) oven drying 50°C, (iii) oven drying 60°C, (iv) microwave drying (medium low power), (v) microwave drying (medium power) and (vi) freeze drying. Pure acetone and hexane were used to extract the hydrophilic and lipophilic antioxidant compounds from dried bitter gourd fruits. Freeze dried extracts reported to have highest values in DPPH scavenging activity (hydrophilic and lipophilic fractions), FRAP (lipophilic fraction) and TPC (hydrophilic and lipophilic fraction). Thermal drying slightly increased the values of DPPH scavenging activity, FRAP and TPC assays for hydrophilic extracts. Results concluded bitter gourd fruit is a good source of natural antioxidants and its total antioxidant quality was most preserved by freeze drying. Additionally, the higher value reported in DPPH scavenging activity, FRAP and TPC assays for lipophilic extracts than the hydrophilic extracts suggested that the lipophilic antioxidant compounds of bitter gourd fruit might possess stronger antioxidant power than its counterpart.

Accumulation of Charantin and Expression of Triterpenoid Biosynthesis Genes in Bitter Melon (Momordica charantia).

Science.gov (United States)

Cuong, Do Manh; Jeon, Jin; Morgan, Abubaker M A; Kim, Changsoo; Kim, Jae Kwang; Lee, Sook Young; Park, Sang Un

2017-08-23

Charantin, a natural cucurbitane type triterpenoid, has been reported to have beneficial pharmacological functions such as anticancer, antidiabetic, and antibacterial activities. However, accumulation of charantin in bitter melon has been little studied. Here, we performed a transcriptome analysis to identify genes involved in the triterpenoid biosynthesis pathway in bitter melon seedlings. A total of 88,703 transcripts with an average length of 898 bp were identified in bitter melon seedlings. On the basis of a functional annotation, we identified 15 candidate genes encoding enzymes related to triterpenoid biosynthesis and analyzed their expression in different organs of mature plants. Most genes were highly expressed in flowers and/or fruit from the ripening stages. An HPLC analysis confirmed that the accumulation of charantin was highest in fruits from the ripening stage, followed by male flowers. The accumulation patterns of charantin coincide with the expression pattern of McSE and McCAS1, indicating that these genes play important roles in charantin biosynthesis in bitter melon. We also investigated optimum light conditions for enhancing charantin biosynthesis in bitter melon and found that red light was the most effective wavelength.

Biomethanation of salty cheese whey using multichamber anaerobic bioreactor

Energy Technology Data Exchange (ETDEWEB)

Patel, Chirag; Madamwar, Datta [Sardar Patel Univ., Gujarat (India)

1998-07-01

To obtain enriched methane content and improve anaerobic digestion of salty cheese whey after diluting with total dairy waste water, a multichamber anaerobic bioreactor has been developed using different combination of bedding materials in different chambers. Best performance has been obtained at 37''oC under the combination of polystyrene chips, pumice stones and PVC beads as supporting materials, and operating at 2 day hydraulic retention time. Maximum gas production of 3.2 litre/litre of digester/day with methane content of 68% and 83% reduction in COD have been noticed. (Author)

The making of salty ice

International Nuclear Information System (INIS)

Bove, L.E.

2009-01-01

Full text: It is widely accepted that ice, no matter what phase, is unable to incorporate large amount of salt into its structure. This conclusion is based on the observation that upon freezing of saltwater, ice expels the salt almost entirely into brine, a fact which can be exploited to desalinate seawater. Here we show, by neutron diffraction under high pressure, that this behaviour is not an intrinsic physico-chemical property of ice phases. We demonstrate that substantial am mounts of dissolved LiCl can be built homogeneously into the ice VII structure if it is produced by recrystallisation of its glassy state under pressure [1]. Such highly doped or alloyed ice VII has significantly different structural properties compared to pure ice VII, such as a 8% larger unit cell volume, 5 times larger displacement factors, an absence of a transition to an ordered ice VIII structure, plasticity, and most likely ionic conductivity. Our study suggests that there could be a whole new class of salty ices based on various kinds of solutes and high pressure ice forms. (author)

Transcriptome analysis of bitter acid biosynthesis and precursor pathways in hop (Humulus lupulus

Directory of Open Access Journals (Sweden)

Clark Shawn M

2013-01-01

Full Text Available Abstract Background Bitter acids (e.g. humulone are prenylated polyketides synthesized in lupulin glands of the hop plant (Humulus lupulus which are important contributors to the bitter flavour and stability of beer. Bitter acids are formed from acyl-CoA precursors derived from branched-chain amino acid (BCAA degradation and C5 prenyl diphosphates from the methyl-D-erythritol 4-phosphate (MEP pathway. We used RNA sequencing (RNA-seq to obtain the transcriptomes of isolated lupulin glands, cones with glands removed and leaves from high α-acid hop cultivars, and analyzed these datasets for genes involved in bitter acid biosynthesis including the supply of major precursors. We also measured the levels of BCAAs, acyl-CoA intermediates, and bitter acids in glands, cones and leaves. Results Transcripts encoding all the enzymes of BCAA metabolism were significantly more abundant in lupulin glands, indicating that BCAA biosynthesis and subsequent degradation occurs in these specialized cells. Branched-chain acyl-CoAs and bitter acids were present at higher levels in glands compared with leaves and cones. RNA-seq analysis showed the gland-specific expression of the MEP pathway, enzymes of sucrose degradation and several transcription factors that may regulate bitter acid biosynthesis in glands. Two branched-chain aminotransferase (BCAT enzymes, HlBCAT1 and HlBCAT2, were abundant, with gene expression quantification by RNA-seq and qRT-PCR indicating that HlBCAT1 was specific to glands while HlBCAT2 was present in glands, cones and leaves. Recombinant HlBCAT1 and HlBCAT2 catalyzed forward (biosynthetic and reverse (catabolic reactions with similar kinetic parameters. HlBCAT1 is targeted to mitochondria where it likely plays a role in BCAA catabolism. HlBCAT2 is a plastidial enzyme likely involved in BCAA biosynthesis. Phylogenetic analysis of the hop BCATs and those from other plants showed that they group into distinct biosynthetic (plastidial and

Evaluation of the glycoside hydrolase activity of a Brettanomyces strain on glycosides from sour cherry (Prunus cerasus L.) used in the production of special fruit beers.

Science.gov (United States)

Daenen, Luk; Sterckx, Femke; Delvaux, Freddy R; Verachtert, Hubert; Derdelinckx, Guy

2008-11-01

The glycoside hydrolase activity of Saccharomyces cerevisiae and Brettanomyces custersii was examined on sour cherry (Prunus cerasus L.) glycosides with bound volatile compounds. Refermentations by the beta-glucosidase-negative S. cerevisiae strains LD25 and LD40 of sour cherry juice-supplemented beer demonstrated only a moderate increase of volatiles. In contrast, the beta-glucosidase-positive B. custersii strain LD72 showed a more pronounced activity towards glycosides with aliphatic alcohols, aromatic compounds and terpenoid alcohols. Important contributors to sour cherry aroma such as benzaldehyde, linalool and eugenol were released during refermentation as shown by analytical tools. A gradually increasing release was observed during refermentations by B. custersii when whole sour cherries, sour cherry pulp or juice were supplemented in the beer. Refermentations with whole sour cherries and with sour cherry stones demonstrated an increased formation of benzyl compounds. Thus, amygdalin was partially hydrolysed, and a large part of the benzaldehyde formed was mainly reduced to benzyl alcohol and some further esterified to benzyl acetate. These findings demonstrate the importance and interesting role of certain Brettanomyces species in the production of fruit lambic beers such as 'Kriek'.

Sulphur recovery and sulphur emissions at Alberta sour gas plants : annual report for 2005

International Nuclear Information System (INIS)

2005-01-01

The sulphur recovery of Alberta's grandfathered sour gas plants is monitored by the Alberta Energy and Utilities Board. This report provides an annual summary of industry performance for sulphur recovery at large acid gas flaring sour gas plants, and sulphur recovery at all acid gas injection sour gas plants. It follows Interim Directive (ID) 2001-3 which stipulates guidelines for sulphur recovery for the province of Alberta. It includes a list of grandfathered and non grandfathered plants in Alberta. Grandfathered sulphur recovery plants that exceed expectations have the option to file a sulphur emission performance credit report and can use the credits to meet some of their sulphur requirement in the future. Acid gas flaring plants face more stringent requirements and cannot earn credits. Several plants have degrandfathered in the past 5 years. Eleven have made upgrades, 4 have been relicensed to meet the requirements for new plants, and 4 have shut down. Forty-one grandfathered plants remain. Sulphur emissions have decreased 39 per cent for grandfathered acid gas flaring plants, and 28 per cent for grandfathered sulphur recovery plants. 10 tabs., 3 figs

Organic constituents in sour condensates from shale-oil and petroleum-crude runs at Sohio's Toledo refinery: identification and wastewater-control-technology considerations

Energy Technology Data Exchange (ETDEWEB)

Wingender, R J; Harrison, W; Raphaelian, L A

1981-02-01

Samples of sour condensate generated from the continuous processing of both crude shale oil and petroleum crude were collected and extracted with methylene chloride. The extracts were analyzed using capillary-column gas chromatography/mass spectrometry at Argonne National Laboratory and Radian Corporation. Qualitatively, the predominant types of organic compounds present in the shale-oil sour condensate were pyridines and anilines; semiquantitatively, these compounds were present at a concentration of 5.7 ppM, or about 78% of the total concentration of components detected. In contrast, straight-chain alkanes were the predominant types of compounds found in the sour condensate produced during isocracking of conventional crude oil. The approximate concentration of straight-chain alkanes, 8.3 ppM, and of other branched and/or unsaturated hydrocarbons, 6.8 ppM, amounted to 88% of the total concentration of components detected in the sour condensate from the petroleum-crude run. Nitrogen compounds in the shale-oil sour condensate may necessitate alterations of the sour water and refinery wastewater-treatment facilities to provide for organics degradation and to accommodate the potentially greater ammonia loadings. This would include use of larger amounts of caustic to enhance ammonia removal by steam stripping. Possible problems associated with biological removal of organic-nitrogen compounds should be investigated in future experimental shale-oil refining runs.

Effective pollination period in "Oblačinska" sour cherry clones

Directory of Open Access Journals (Sweden)

Fotirić-Akšić Milica

2014-01-01

Full Text Available To obtain high yields there should be high flower density and fruit set in sour cherry (Prunus cerasus L. production. Furthermore, in order to ensure successful fertilization, there should be satisfactory stigma receptivity, rapid pollen tube growth along the style, as well as adequate ovule longevity. This manuscript presents the study of the effective pollination period (EPP of four ‘Oblačinska’ sour cherry clones (II/2, III/9, XI/3 and XIII/1 that differs in pollen germination, fruit set and yields. In order to estimate EPP, pollination was conducted in six different stages of flower development: balloon stage, 2 d before anthesis (-2, at anthesis (0, and 2, 4, 6 and 8 d after anthеsis (DAA. The initial (IFS and final fruit set (FFS were recorded under the field conditions. Alongside with this, the rate of pollen tubes growth in the style was observed with fluorescent microscopy. The experimental design was completely randomized, a two-factorial analysis of variance was carried out and individual testing was performed using LSD test (p ≤ 0.05; p ≤ 0.01. The experiment was set in triplicates. Regarding FFS, clones II/2 and III/9 showed the best results (p ≤ 0.01 in 4 and 6 DAA. The number of pollen tubes in the style of the pistil decreased with subsequent terms of pollination, while its number in the ovule increased up to sixth day after pollination, followed by a decline. Clones II/2 and III/9 showed EPP which lasted from 6 to 8 d, while EPP found in clone XI/3, lasted only 2 d. It is concluded that only clone having long EPP should be used as parents for creating new sour cherry cultivars. [Projekat Ministarstva nauke Republike Srbije, br. TR 31063 and FP7 Project AREA 316004

Hydrochemical Characteristics and Formation of the Saline or Salty Springs in Eastern Sichuan Basin of China

Science.gov (United States)

Zhou, X.

2017-12-01

Saline or salty springs provide important information on the hydrogeochemical processes and hydrology within subsurface aquifers. More than 20 saline and salty springs occur in the core of anticlines in the eastern Sichuan Basin in southwestern China where the Lower and Middle Triassic carbonates outcrop. Water samples of 8 saline and salty springs (including one saline hot spring) were collected for analyses of the major and minor constituents, trace elements and stable oxygen and hydrogen isotopes. The TDS of the springs range from 4 to 83 g/L, and they are mainly of Cl-Na type. Sr, Ba and Li are the predominant trace elements. The δ2H and δ18O of the water samples indicate that they are of meteoric origin. The source of salinity of the springs originates from dissolution of minerals in the carbonates, including halite, gypsum, calcite and dolomite. The formation mechanism of the springs is that groundwater receives recharge from infiltration of precipitation, undergoes shallow or deep circulation in the core of the anticline and incongruent dissolution of the salt-bearing carbonates occurs, and emerges in the river valley in the form of springs with relatively high TDS. The 8 springs can be classified into 4 springs of shallow groundwater circulation and 4 springs of deep groundwater circulation according to the depth of groundwater circulation, 7 springs of normal temperature and 1 hot spring according to temperature. There are also 2 up-flow springs: the carbonate aquifers are overlain by relatively impervious sandstone and shale, groundwater may flows up to the ground surface through the local portion of the overlying aquiclude where fractures were relatively well developed, and emerges as an up-flow spring. Knowledge of the hydrochemical characteristics and the geneses of the saline and salty springs are of important significance for the utilization and preservation of the springs.

Explaining and predicting individually experienced liking of berry fractions by the hTAS2R38 taste receptor genotype.

Science.gov (United States)

Laaksonen, Oskar; Ahola, Johanna; Sandell, Mari

2013-02-01

The roles of taste and astringent properties, food choice motives and health concerns in liking of bilberry and crowberry samples were studied using a sensory panel prescreened for the hTAS2R38 taste receptor genotype. The subjects rated the intensity of sourness, bitterness and two astringent properties (soft, velvety and rough, puckering) of all berry samples. They also scored the liking of juice fractions and completed a food choice motive and health concern questionnaire. Regression models were used to combine different data sets and to predict liking of the extracts. Sourness contributed positively to the liking of berry fractions, and bitterness and rough astringency were negative factors. The hTAS2R38 genotype affected the liking of polyphenol-rich extracts, which were significantly bitter and astringent. Based on the genotype grouping of subjects, PAV homozygotes gave lower ratings to the attributes than AVI homozygotes. In contrast, PAV homozygotes were predicted to dislike the extracts notably more than AVI homozygotes. Health concern and food choice motives related to health and weight control had significant roles in individual liking of juice fractions. Our results indicate that mood was more important to the PAV homozygotes than to the AVI homozygotes. Copyright © 2012 Elsevier Ltd. All rights reserved.

Investigating animal health effects of sour gas acid forming emissions

International Nuclear Information System (INIS)

Edwards, W.C.

1992-01-01

The effects of sour gas well blowout emissions on livestock are reviewed. Guidelines for safe drilling operations in hydrogen sulfide environments, general hazards and characteristics of hydrogen sulfide, and guidelines for field investigation into the effects of sour gas and acid emissions on livestock are discussed. A case history involving the Ross No. 2 gas well blowout of July 1985 in Rankin County, Mississippi is presented. The blowout lasted for 72 days, and at peak discharge the 500 ppM radius was ca 3.5 miles. A cattle embryo transplant operation located one half mile from the well was affected by the blowout. Examination by a local veterinarian of the cattle demonstrated eye irritation, epiphora, nasal discharge and coughing. After one and a half months of exposure, most animals showed clinical signs of a severe dry hacking cough, epiphora, dry rales over the thoracic inlet, and a bronchial popping sound over the lateral thorax. All animals had eye irritation. Of 55 animals showing signs of respiratory distress and eye irritations, 15 were still clinically ill in May of 1986. 7 refs., 1 tab

Predição de "bitter pit" em maçãs 'gala' Por meio da infiltração dos frutos com magnésio Prediction of bitter pit in 'gala'apples by means of fruit infiltration with magnesium

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Cassandro Vidal Talamini do Amarante

2009-12-01

Full Text Available O "bitter pit" é considerado um dos principais distúrbios fisiológicos pós-colheita que ocorrem em maçãs. A análise nutricional dos frutos (concentrações de Ca, Mg, K e N, normalmente utilizada na avaliação do risco de ocorrência de "bitter pit", apresenta custo elevado e tem-se mostrado pouco eficiente para este fim. Isto tem estimulado o desenvolvimento de métodos alternativos para a predição em pré-colheita do risco de ocorrência pós-colheita de "bitter pit". Este trabalho foi conduzido com o objetivo de avaliar a viabilidade de utilização do método de infiltração de maçãs 'Gala'com magnésio (Mg, na predição do risco de ocorrência de "bitter pit" durante o armazenamento refrigerado. Em adição a isto, os valores de Ca na casca e na polpa (mg kg-1 de peso fresco, relacionados aos diferentes níveis de severidade e incidência de "bitter pit", em frutos infiltrados com Mg ou armazenados em câmara fria, foram representados graficamente, com o objetivo de predizer o risco de "bitter pit" com base nas concentrações de Ca. Os frutos foram colhidos em pomar com histórico de elevada incidência de "bitter pit", em Lages (SC, na safra 2003/2004, de 20 plantas previamente marcadas aleatoriamente. Os frutos utilizados para a infiltração (30 frutos por planta foram colhidos 20 dias antes da maturação comercial, enquanto os frutos armazenados em câmaras frigoríficas (100 frutos por planta foram colhidos na maturação comercial. Os valores de Ca nos frutos, acima dos quais houve baixo risco de ocorrência de "bitter pit", foram similares entre frutos infiltrados e não infiltrados com Mg, correspondendo a 55 e 192 mg kg-1, na polpa e na casca, respectivamente. A concentração de Ca quantificada no tecido da casca mostrou-se melhor indicador do risco de "bitter pit" em relação ao tecido da polpa. Os dados obtidos demonstram que o método de infiltração com Mg representa uma alternativa viável visando a avaliar

Supply, storage and handling of elemental sulfur derived from sour gas

International Nuclear Information System (INIS)

Clark, P.D.; Davis, P.M.; Dowling, N.I.; Calgary Univ., AB

2003-01-01

This presentation reviews the supply picture for solid elemental sulfur. It also assesses methods for its storage as well as the disposal of the precursor hydrogen sulfide (H 2 S) by acid gas injection. Both above and below ground block storage is considered environmentally acceptable for sulfur storage as long as measures are taken to minimize the physical and biological breakdown of the sulfur. The preferred option is to store solid elemental sulfur underground, particularly if it is to remain in storage for a prolonged period. Future changes in supply of sulfur will likely be controlled by incremental production of sour gas and utilization of oil sands bitumen. It is expected that future sulfur production from conventional crude oil will remain static or will slowly decrease. The degree to which acid gas injection is applied to large sour gas developments in the Middle East and the Caspian regions will have a significant impact on world sulfur supply. 9 refs., 1 tab., 5 figs

First Report of Anthracnose on Bitter Gourd Caused by Colletotrichum gloeosporioides in Korea

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Ju-Hee Kim

2015-03-01

Full Text Available Anthracnose occurred in bitter gourd grown in Jeongup areas of Korea in 2011. Anthracnose of bitter gourd appeared as dark brown circular spots on naturally infected leaves and fruits. The symptoms of infected leaves and fruits were small brown to dark brown spots and gradually enlarged to larger cylindrical dark brown lesions. The causal fungus of anthracnose isolated from the diseased plants was identified as Colletotrichum gloeosporioides based on the morphological and cultural characteristics and ITS rDNA sequence analysis. All isolates of C. gloeosporioides produced symptoms on the host leaves by artificial inoculation. This is the first report of anthracnose on bitter gourd caused by C. gloeosporioides in Korea.

Quantitation and bitter taste contribution of saponins in fresh and cooked white asparagus (Asparagus officinalis L.).

Science.gov (United States)

Dawid, Corinna; Hofmann, Thomas

2014-02-15

A sensitive HPLC-MS/MS method was developed enabling the simultaneous quantification of bitter-tasting mono- and bidesmosidic saponins in fresh and processed asparagus (Asparagus officinalis L.). Based on quantitative data and bitter taste recognition thresholds, dose-over-threshold factors were determined for the first time to determine the bitter impact of the individual saponins. Although 3-O-[α-L-rhamnopyranosyl-(1→2)-α-L-rhamnopyranosyl-(1 → 4)-β-D-glucopyranosyl]-(25R/S)-spirost-5-ene-3β-ol was found based on dose-over-threshold factors to be the predominant bitter saponin in raw asparagus spears, 3-O-[α-L-rhamnopyranosyl-(1 → 2)-{α-L-rhamnopyranosyl-(1 → 4)}-β-D-glucopyranosyl]-26-O-[β-D-glucopyranosyl]-(25R)-22-hydroxyfurost-5-ene-3β,26-diol, 3-O-[α-L-rhamnopyranosyl-(1 → 2)-{α-L-rhamnopyranosyl-(1 → 4)}-β-D-glucopyranosyl]-26-O-[β-D-glucopyranosyl]-(25S)-22-hydroxyfurost-5-ene-3β,26-diol, and (25R)- and (25S)-furost-5-en-3β,22,26-triol-3-O-[α-L-rhamnopyranosyl-(1 → 4)-β-D-glucopyranoside]-26-O-β-D-glucopyranoside were found as key bitter contributors after cooking. Interestingly, the monodesmosidic saponins 5a/b were demonstrated for the first time to be the major contributor to the bitter taste of fresh asparagus spears, while the bidesmosides 1a/b and 2a/b may be considered the primary determinants for the bitter taste of cooked asparagus. Copyright © 2013 Elsevier Ltd. All rights reserved.

Study of the changes in the dietary fatty acids and physicochemical values of sweet and bitter apricot oils in pakistan

International Nuclear Information System (INIS)

Akhtar, H.; Hamid, S.

2007-01-01

The quantity of oil in local varieties of sweet and bitter apricot was found to be more than that earlier reported for the Indian varieties. Both, sweet and bitter apricot oils, were semi-drying type. Refractive index of bitter apricot oil was higher whereas, free fatty acids were more in sweet apricot oil. Amount of cyanide, cadmium, antimony, arsenic, lead and copper as well as of palmitic acid insignificantly increased with ripening, being more in bitter apricot oil. Major difference was noted in fatty acid composition. Linoleic acid was present in higher amount in sweet apricot oil (21.4%) than in bitter apricot oil (19.6%). Concentration of palmitic acid in sweet oil was 5.0%, while in bitter oil, it was 6.4%. (author)

A comparative study of the effect of green tea and sour tea on blood pressure and lipid profile in healthy adult men

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Marzieh Kafeshani

2017-06-01

Full Text Available BACKGROUND: Cardiovascular diseases (CVD are a set of metabolic disorders affecting heart and blood vessels. Green tea and sour tea (Hibiscus sabdariffa L. have attracted significant attention recently due to their high popularity, nutrient profile and therapeutic effects. The aim of the present study was to compare the effects of green tea and sour tea supplementation on blood pressure and lipid profile in healthy adult men. METHODS: This randomized, double-blind, placebo-controlled trial included 54 healthy adult men. The participants were randomly assigned to two intervention groups receiving 450 mg green tea or sour tea and one placebo group which consumed 450 mg placebo (maltodextrin for 6 weeks. Blood pressure, lipid profile, dietary intake and physical activity were measured pre- and post-intervention and compared. RESULTS: After 6 weeks of intervention, sour tea supplementation led to a significant decrease in systolic blood pressure (SBP compared with the placebo group. However, we faild to find any significant difference in SBP between green tea and control groups. Also, no significant changes were observed in diastolic blood pressure (DBP and lipid profile between the three groups. In comparison with baseline, there was a significant increase in the mean level of serum high-density lipoprotein cholesterol (HDL-C in green tea and sour tea groups. Also, the interventions resulted in significant decrease in the mean levels of serum total cholesterol (TC and low-density lipoprotein cholesterol (LDL-C and DBP in the sour tea group compared with the pre-intervention value. CONCLUSION: On the basis of our findings, sour tea supplementation led to decreased SBP in healthy men compared with the placebo, but there was no significant difference between their effects on DBP and lipid profile. 

Degradation of Anthocyanin Content in Sour Cherry Juice During Heat Treatment

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Lilla Szalóki-Dorkó

2015-01-01

Full Text Available Sour cherry juices made from two sour cherry cultivars (Érdi bőtermő and Kántorjánosi 3, were investigated to determine their total anthocyanin content and half-life of anthocyanins during heat treatment at different temperatures (70, 80 and 90 °C for 4 h. Before the heat treatment, Érdi bőtermő juice had higher anthocyanin concentration (812 mg/L than Kántorjánosi 3 juice (513 mg/L. The greatest heat sensitivity of anthocyanins was measured at 90 °C, while the treatments at 80 and 70 °C caused lower thermal degradation. The loss of anthocyanins in Érdi bőtermő juice after treatment was 38, 29 and 18 %, respectively, while in Kántorjánosi 3 juice losses of 46, 29 and 19 % were observed, respectively. At 90 °C sour cherry Érdi bőtermő juice had higher half-life (t1/2 of anthocyanins, while the Kántorjánosi 3 juice had higher t1/2 values at 70 °C. Cyanidin-3-glucosyl-rutinoside was present in higher concentrations in both cultivars (Érdi bőtermő: 348 and Kántorjánosi 3: 200 mg/L than cyanidin-3-rutinoside (177 and 121 mg/L before treatment. However, during the experiment, cyanidin-3-rutinoside was proved to be more resistant to heat. Comparing the two varieties, both investigated pigment compounds were more stable in Kántorjánosi 3 than in Érdi bőtermő. Degradation rate of anthocyanins was cultivar-dependent characteristic, which should be taken into account in the food production.

Development of a novel processing system for efficient sour water stripping

International Nuclear Information System (INIS)

Kazemi, Abolghasem; Mehrabani-Zeinabad, Arjomand; Beheshti, Masoud

2017-01-01

Application of vapor recompression systems can result in enhanced energy efficiency and reduced energy requirements of distillation systems. In vapor recompression systems, temperature and dew point temperature of the top product of the column are increased through compression. By transferring heat from top to bottoms product, required boil up and reflux streams for the column are provided. In this paper, a new system is proposed for efficient stripping of sour water based on vapor recompression. Ammonia and H 2 S are the contaminants of sour water. Initially, based on a certain specifications of products, a sour water stripping system is implemented. A novel processing system is then developed and simulated to reduce utility requirements. The two processing systems are economically evaluated by Aspen Economic Evaluation software. There are 89.0% and 83.7% reduction of hot and cold utility requirements for the proposed system in comparison to the base processing system. However, the new processing system requires new equipment such as compressor and corresponding mechanical work that increases its capital and operating costs in comparison to the base case. However, the results indicate that the proposed system results in reduction of 11.4% of total annual costs and 14.9% of operating costs. - Highlights: • A novel system was developed for enhancement of performance of a distillation system based on vapor recompression. • In this system, utility streams are used for providing thermal energy. • A parametric study is carried out on the proposed processing system. • Applying the proposed system resulted in reduction of energy and utility requirements and costs of the separation process. • Environmental performance of the model was investigated.

From Cell to Beak: In-Vitro and In-Vivo Characterization of Chicken Bitter Taste Thresholds

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Shira Cheled-Shoval

2017-05-01

Full Text Available Bitter taste elicits an aversive reaction, and is believed to protect against consuming poisons. Bitter molecules are detected by the Tas2r family of G-protein-coupled receptors, with a species-dependent number of subtypes. Chickens demonstrate bitter taste sensitivity despite having only three bitter taste receptors—ggTas2r1, ggTas2r2 and ggTas2r7. This minimalistic bitter taste system in chickens was used to determine relationships between in-vitro (measured in heterologous systems and in-vivo (behavioral detection thresholds. ggTas2r-selective ligands, nicotine (ggTas2r1, caffeine (ggTas2r2, erythromycin and (+-catechin (ggTas2r7, and the Tas2r-promiscuous ligand quinine (all three ggTas2rs were studied. Ligands of the same receptor had different in-vivo:in-vitro ratios, and the ggTas2r-promiscuous ligand did not exhibit lower in-vivo:in-vitro ratios than ggTas2r-selective ligands. In-vivo thresholds were similar or up to two orders of magnitude higher than the in-vitro ones.

From Cell to Beak: In-Vitro and In-Vivo Characterization of Chicken Bitter Taste Thresholds.

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Cheled-Shoval, Shira; Behrens, Maik; Korb, Ayelet; Di Pizio, Antonella; Meyerhof, Wolfgang; Uni, Zehava; Niv, Masha Y

2017-05-17

Bitter taste elicits an aversive reaction, and is believed to protect against consuming poisons. Bitter molecules are detected by the Tas2r family of G-protein-coupled receptors, with a species-dependent number of subtypes. Chickens demonstrate bitter taste sensitivity despite having only three bitter taste receptors-ggTas2r1, ggTas2r2 and ggTas2r7. This minimalistic bitter taste system in chickens was used to determine relationships between in-vitro (measured in heterologous systems) and in-vivo (behavioral) detection thresholds. ggTas2r-selective ligands, nicotine (ggTas2r1), caffeine (ggTas2r2), erythromycin and (+)-catechin (ggTas2r7), and the Tas2r-promiscuous ligand quinine (all three ggTas2rs) were studied. Ligands of the same receptor had different in-vivo:in-vitro ratios, and the ggTas2r-promiscuous ligand did not exhibit lower in-vivo:in-vitro ratios than ggTas2r-selective ligands. In-vivo thresholds were similar or up to two orders of magnitude higher than the in-vitro ones.

Optimization of Sour Cherry Juice Spray Drying as
Affected by Carrier Material and Temperature

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Zorić, Zoran; Pedisić, Sandra; Dragović-Uzelac, Verica

2016-01-01

Summary Response surface methodology was applied for optimization of the sour cherry Marasca juice spray drying process with 20, 30 and 40% of carriers maltodextrin with dextrose equivalent (DE) value of 4–7 and 13–17 and gum arabic, at three drying temperatures: 150, 175 and 200 °C. Increase in carrier mass per volume ratio resulted in lower moisture content and powder hygroscopicity, higher bulk density, solubility and product yield. Higher temperatures decreased the moisture content and bulk density of powders. Temperature of 200 °C and 27% of maltodextrin with 4–7 DE were found to be the most suitable for production of sour cherry Marasca powder. PMID:28115901

Draft genome sequence of bitter gourd (Momordica charantia), a vegetable and medicinal plant in tropical and subtropical regions.

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Urasaki, Naoya; Takagi, Hiroki; Natsume, Satoshi; Uemura, Aiko; Taniai, Naoki; Miyagi, Norimichi; Fukushima, Mai; Suzuki, Shouta; Tarora, Kazuhiko; Tamaki, Moritoshi; Sakamoto, Moriaki; Terauchi, Ryohei; Matsumura, Hideo

2017-02-01

Bitter gourd (Momordica charantia) is an important vegetable and medicinal plant in tropical and subtropical regions globally. In this study, the draft genome sequence of a monoecious bitter gourd inbred line, OHB3-1, was analyzed. Through Illumina sequencing and de novo assembly, scaffolds of 285.5 Mb in length were generated, corresponding to ∼84% of the estimated genome size of bitter gourd (339 Mb). In this draft genome sequence, 45,859 protein-coding gene loci were identified, and transposable elements accounted for 15.3% of the whole genome. According to synteny mapping and phylogenetic analysis of conserved genes, bitter gourd was more related to watermelon (Citrullus lanatus) than to cucumber (Cucumis sativus) or melon (C. melo). Using RAD-seq analysis, 1507 marker loci were genotyped in an F2 progeny of two bitter gourd lines, resulting in an improved linkage map, comprising 11 linkage groups. By anchoring RAD tag markers, 255 scaffolds were assigned to the linkage map. Comparative analysis of genome sequences and predicted genes determined that putative trypsin-inhibitor and ribosome-inactivating genes were distinctive in the bitter gourd genome. These genes could characterize the bitter gourd as a medicinal plant. © The Author 2016. Published by Oxford University Press on behalf of Kazusa DNA Research Institute.

Prunasin Hydrolases during Fruit Development in Sweet and Bitter Almonds1[C][W][OA

Science.gov (United States)

Sánchez-Pérez, Raquel; Belmonte, Fara Sáez; Borch, Jonas; Dicenta, Federico; Møller, Birger Lindberg; Jørgensen, Kirsten

2012-01-01

Amygdalin is a cyanogenic diglucoside and constitutes the bitter component in bitter almond (Prunus dulcis). Amygdalin concentration increases in the course of fruit formation. The monoglucoside prunasin is the precursor of amygdalin. Prunasin may be degraded to hydrogen cyanide, glucose, and benzaldehyde by the action of the β-glucosidase prunasin hydrolase (PH) and mandelonitirile lyase or be glucosylated to form amygdalin. The tissue and cellular localization of PHs was determined during fruit development in two sweet and two bitter almond cultivars using a specific antibody toward PHs. Confocal studies on sections of tegument, nucellus, endosperm, and embryo showed that the localization of the PH proteins is dependent on the stage of fruit development, shifting between apoplast and symplast in opposite patterns in sweet and bitter cultivars. Two different PH genes, Ph691 and Ph692, have been identified in a sweet and a bitter almond cultivar. Both cDNAs are 86% identical on the nucleotide level, and their encoded proteins are 79% identical to each other. In addition, Ph691 and Ph692 display 92% and 86% nucleotide identity to Ph1 from black cherry (Prunus serotina). Both proteins were predicted to contain an amino-terminal signal peptide, with the size of 26 amino acid residues for PH691 and 22 residues for PH692. The PH activity and the localization of the respective proteins in vivo differ between cultivars. This implies that there might be different concentrations of prunasin available in the seed for amygdalin synthesis and that these differences may determine whether the mature almond develops into bitter or sweet. PMID:22353576

Strategies to improve palatability and increase consumption intentions for Momordica charantia (bitter melon: A vegetable commonly used for diabetes management

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Shovic Anne C

2011-07-01

Full Text Available Abstract Background Although beneficial to health, dietary phytonutrients are bitter, acid and/or astringent in taste and therefore reduce consumer choice and acceptance during food selection. Momordica charantia, commonly known as bitter melon has been traditionally used in Ayurvedic and Chinese medicine to treat diabetes and its complications. The aim of this study was to develop bitter melon-containing recipes and test their palatability and acceptability in healthy individuals for future clinical studies. Methods A cross-sectional sensory evaluation of bitter melon-containing ethnic recipes was conducted among 50 healthy individuals. The primary endpoints assessed in this analysis were current consumption information and future intentions to consume bitter melon, before and after provision of attribute- and health-specific information. A convenience sample of 50, self-reported non-diabetic adults were recruited from the University of Hawaii. Sensory evaluations were compared using two-way ANOVA, while differences in stage of change (SOC before and after receiving health information were analyzed by Chi-square (χ2 analyses. Results Our studies indicate that tomato-based recipes were acceptable to most of the participants and readily acceptable, as compared with recipes containing spices such as curry powder. Health information did not have a significant effect on willingness to consume bitter melon, but positively affected the classification of SOC. Conclusions This study suggests that incorporating bitter foods in commonly consumed food dishes can mask bitter taste of bitter melon. Furthermore, providing positive health information can elicit a change in the intent to consume bitter melon-containing dishes despite mixed palatability results.

Strategies to improve palatability and increase consumption intentions for Momordica charantia (bitter melon): A vegetable commonly used for diabetes management

Science.gov (United States)

2011-01-01

Background Although beneficial to health, dietary phytonutrients are bitter, acid and/or astringent in taste and therefore reduce consumer choice and acceptance during food selection. Momordica charantia, commonly known as bitter melon has been traditionally used in Ayurvedic and Chinese medicine to treat diabetes and its complications. The aim of this study was to develop bitter melon-containing recipes and test their palatability and acceptability in healthy individuals for future clinical studies. Methods A cross-sectional sensory evaluation of bitter melon-containing ethnic recipes was conducted among 50 healthy individuals. The primary endpoints assessed in this analysis were current consumption information and future intentions to consume bitter melon, before and after provision of attribute- and health-specific information. A convenience sample of 50, self-reported non-diabetic adults were recruited from the University of Hawaii. Sensory evaluations were compared using two-way ANOVA, while differences in stage of change (SOC) before and after receiving health information were analyzed by Chi-square (χ2) analyses. Results Our studies indicate that tomato-based recipes were acceptable to most of the participants and readily acceptable, as compared with recipes containing spices such as curry powder. Health information did not have a significant effect on willingness to consume bitter melon, but positively affected the classification of SOC. Conclusions This study suggests that incorporating bitter foods in commonly consumed food dishes can mask bitter taste of bitter melon. Furthermore, providing positive health information can elicit a change in the intent to consume bitter melon-containing dishes despite mixed palatability results. PMID:21794176

Sour and duke cherry viruses in South-West Europe

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Rodrigo PÉREZ-SÁNCHEZ

2017-05-01

Full Text Available This study investigated the phytosanitary status of sour and duke cherry genetic resources in the Iberian Peninsula, and the incidence and leaf symptoms induced by the Prunus necrotic ringspot virus (PNRSV, Prune dwarf virus (PDV and Apple chlorotic leaf spot virus (ACLSV. Young leaf samples were taken from 204 sour and duke cherry trees belonging to ten cultivars, and were assayed by DAS-ELISA. Samples positive for any of the three viruses were also tested by RT-PCR. To associate the leaf symptoms with virus presence, 50 mature leaves from each infected tree were visually inspected during the summer. The ELISA and RT-PCR results indicated that 63% of the cherry trees were infected by at least one of these viruses. PNRSV occurred in all cultivars sampled and presented the highest infection rate (46%, followed by PDV (31% and ACLSV (6%. Many trees, (60 to 100%, were asymptomatic while harbouring single and mixed virus infections. The leaf symptoms associated with the viruses included chlorotic and dark brown necrotic ringspots on secondary veins and interveinal regions, for PNRSV, generalized chlorosis around the midveins, for PDV, chlorotic and reddish necrotic ringspots, for ACLSV, and generalized interveinal chlorosis, for mixed PNRSV and PDVinfections.

Radical scavenging activities of Rio Red grapefruits and Sour orange fruit extracts in different in vitro model systems.

Science.gov (United States)

Jayaprakasha, G K; Girennavar, Basavaraj; Patil, Bhimanagouda S

2008-07-01

Antioxidant fractions from two different citrus species such as Rio Red (Citrus paradise Macf.) and Sour orange (Citrus aurantium L.) were extracted with five different polar solvents using Soxhlet type extractor. The total phenolic content of the extracts was determined by Folin-Ciocalteu method. Ethyl acetate extract of Rio Red and Sour orange was found to contain maximum phenolics. The dried fractions were screened for their antioxidant activity potential using in vitro model systems such as 1,1-diphenyl-2-picryl hydrazyl (DPPH), phosphomolybdenum method and nitroblue tetrazolium (NBT) reduction at different concentrations. The methanol:water (80:20) fraction of Rio Red showed the highest radical scavenging activity 42.5%, 77.8% and 92.1% at 250, 500 and 1000 ppm, respectively, while methanol:water (80:20) fraction of Sour orange showed the lowest radical scavenging activity at all the tested concentrations. All citrus fractions showed good antioxidant capacity by the formation of phosphomolybdenum complex at 200 ppm. In addition, superoxide radical scavenging activity was assayed using non-enzymatic (NADH/phenaxine methosulfate) superoxide generating system. All the extracts showed variable superoxide radical scavenging activity. Moreover, methanol:water (80:20) extract of Rio Red and methanol extract of Sour orange exhibited marked reducing power in potassium ferricyanide reduction method. The data obtained using above in vitro models clearly establish the antioxidant potential of citrus fruit extracts. However, comprehensive studies need to be conducted to ascertain the in vivo bioavailability, safety and efficacy of such extracts in experimental animals. To the best of our knowledge, this is the first report on antioxidant activity of different polar extracts from Rio Red and Sour oranges.

Geographic differences in patterns of genetic differentiation among bitter and sweet manioc (Manihot esculenta subsp. esculenta; Euphorbiaceae).

Science.gov (United States)

Bradbury, E Jane; Duputié, Anne; Delêtre, Marc; Roullier, Caroline; Narváez-Trujillo, Alexandra; Manu-Aduening, Joseph A; Emshwiller, Eve; McKey, Doyle

2013-05-01

Manioc (Manihot esculenta subsp. esculenta), one of the most important tropical food crops, is commonly divided according to cyanide content into two use-categories, "sweet" and "bitter." While bitter and sweet varieties are genetically differentiated at the local scale, whether this differentiation is consistent across continents is yet unknown. • Using eight microsatellite loci, we genotyped 522 manioc samples (135 bitter and 387 sweet) from Ecuador, French Guiana, Cameroon, Gabon, Ghana, and Vanuatu. Genetic differentiation between use-categories was assessed using double principal coordinate analyses (DPCoA) with multivariate analysis of variance (MANOVA) and Jost's measure of estimated differentiation (D(est)). Genetic structure was analyzed using Bayesian clustering analysis. • Manioc neutral genetic diversity was high in all sampled regions. Sweet and bitter manioc landraces are differentiated in South America but not in Africa. Correspondingly, bitter and sweet manioc samples share a higher proportion of neutral alleles in Africa than in South America. We also found seven clones classified by some farmers as sweet and by others as bitter. • Lack of differentiation in Africa is most likely due to postintroduction hybridization between bitter and sweet manioc. Inconsistent transfer from South America to Africa of ethnobotanical knowledge surrounding use-category management may contribute to increased hybridization in Africa. Investigating this issue requires more data on the variation in cyanogenesis in roots within and among manioc populations and how manioc diversity is managed on the farm.

Nutritional evaluation of bitter leaf meal ( Vernonia amygdalina ...

African Journals Online (AJOL)

Nutritional evaluation of bitter leaf meal ( Vernonia amygdalina ): effects on ... A total of 72 one-day-old broiler chicks of Abor-acre breed were used for the trial and ... reduced the level of cholesterol, triglyceride, glucose, low density lipoprotein, ...

Sensorial properties of red wine polyphenols: Astringency and bitterness.

Science.gov (United States)

Soares, Susana; Brandão, Elsa; Mateus, Nuno; de Freitas, Victor

2017-03-24

Polyphenols have been the subject of numerous research over the past years, being referred as the nutraceuticals of modern life. The healthy properties of these compounds have been associated to a natural chemoprevention of 21st century major diseases such as cancer and neurodegenerative diseases (e.g. Parkinson's and Alzheimer's). This association led to an increased consumption of foodstuffs rich in these compounds such as red wine. Related to the ingestion of polyphenols are the herein revised sensorial properties (astringency and bitterness) which are not still pleasant. This review intends to be an outline both at a sensory as a molecular level of the mechanisms underlying astringency and bitterness of polyphenols. Up-to-date knowledge of this matter is discussed in detail.

Temporal characteristics of gustatory responses in rat parabrachial neurons vary by stimulus and chemosensitive neuron type.

Science.gov (United States)

Geran, Laura; Travers, Susan

2013-01-01

It has been demonstrated that temporal features of spike trains can increase the amount of information available for gustatory processing. However, the nature of these temporal characteristics and their relationship to different taste qualities and neuron types are not well-defined. The present study analyzed the time course of taste responses from parabrachial (PBN) neurons elicited by multiple applications of "sweet" (sucrose), "salty" (NaCl), "sour" (citric acid), and "bitter" (quinine and cycloheximide) stimuli in an acute preparation. Time course varied significantly by taste stimulus and best-stimulus classification. Across neurons, the ensemble code for the three electrolytes was similar initially but quinine diverged from NaCl and acid during the second 500 ms of stimulation and all four qualities became distinct just after 1s. This temporal evolution was reflected in significantly broader tuning during the initial response. Metric space analyses of quality discrimination by individual neurons showed that increases in information (H) afforded by temporal factors was usually explained by differences in rate envelope, which had a greater impact during the initial 2s (22.5% increase in H) compared to the later response (9.5%). Moreover, timing had a differential impact according to cell type, with between-quality discrimination in neurons activated maximally by NaCl or citric acid most affected. Timing was also found to dramatically improve within-quality discrimination (80% increase in H) in neurons that responded optimally to bitter stimuli (B-best). Spikes from B-best neurons were also more likely to occur in bursts. These findings suggest that among PBN taste neurons, time-dependent increases in mutual information can arise from stimulus- and neuron-specific differences in response envelope during the initial dynamic period. A stable rate code predominates in later epochs.

In vivo test of bitter (andrographis paniculata nees.) extract to ejaculated sperm quality

Science.gov (United States)

Sumarmin, R.; Huda, NK; Yuniarti, E.; Violita

2018-03-01

Sambiloto or Bitter (Andrographis paniculata Nees.), are often used to treat various diseases, such as influenza, cancer, anti-inflammation, anti-HIV, anti-mitotic and anti-fertility. This study aimed to determine the effects of the bitter (Andrographis paniculata Nees.) extract to ejaculated sperm mice quality (Mus musculus L. Swiss Webster). This research was conducted using Completely Randomized Design with 4 treatments, which are 0.0 g/b.w., (P0), 0.2 g/b.w., (P1), 0,4 g/b.w., (P3), or 0.6 g/b.w., (P4) bitter extract orally for 36 days. After treatment, the mice decapitated, dissected and collected the sperm from vas deferens. Then, the number of sperm counted by used the improved Neubauer and then stained by Eosin to count the abnormal sperm. Data analyzed by ANOVA (Analysis of Variance) then DNMRT. The results showed that the average numbers of sperm are 28.80 x 105 (P0), 19.50 x 105 (P1), 12.50 x105 (P2) and 9.50 x 105 (P3). The average abnormal sperm numbers are 18.33 x 105 (P0), 22.50 x 105 (P1), 31.50 x105 (P2) and 39.33 x 105 (P3). It showed that the effective treatment to decrease sperm number was 0.2 g/b.w., of bitter extract. It can conclude that the bitter (Andrographis paniculata Nees.) extract decreases the quality of the ejaculated sperm of mice (Mus musculus L.)

Nasal solitary chemoreceptor cell responses to bitter and trigeminal stimulants in vitro

OpenAIRE

Gulbransen, Brian D; Clapp, Tod R; Kinnamon, Sue C; Finger, Thomas E

2008-01-01

Nasal trigeminal chemosensitivity in mice and rats is mediated in part by epithelial solitary chemoreceptor (chemosensory) cells (SCCs), but the exact role of these cells in chemoreception is unclear (Finger et al. 2003). Histological evidence suggests that SCCs express elements of the bitter taste transduction pathway including T2R (bitter taste) receptors, the G protein α-gustducin, PLCβ2, and TRPM5, leading to speculation that SCCs are the receptor cells that mediate trigeminal nerve respo...

Bio-active Compounds of Bitter Melon Genotypes (Momordica charantia L. in Relation to Their Physiological Functions

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Navam S. Hettiarachchy

2011-02-01

Full Text Available Background: Bitter Melon (Momordica charantia L is one of the most popular cooked vegetables in many Asian countries. Its experimental use in mice has indicated improvement in glucose tolerance against Type II diabetes and reduction in blood cholesterol. However, it has not been proven which alkaloids, polypeptides, or their combinations in the Bitter Melon extract are responsible for the medicinal effects. Green and white varieties of Bitter Melon differ strikingly in their bitter tastes, green being much more bitter than white. It is not yet known whether they are different in their special nutritional and hypoglycemic properties. Nutritional qualities of Bitter Melons such as protein, amino acids, minerals, and polyphenolics contents were determined using four selected varieties such as Indian Green [IG], Indian White [IW], Chinese Green [CG], and Chinese White [CW] grown at the University of Arkansas at Pine Bluff [UAPB] Agricultural Research Center. Results indicated that protein levels of IW were significantly higher than IG in both flesh and seed. Methods: Four Bitter Melon varieties, Indian Green [IG], Indian White [IW], Chinese Green [CG] and Chinese White [CW] were used for phytochemical analyses to determine protein contents, protein hydrolysis, amino acids contents, and their antioxidant and antimutagenic activities. All analyses were conducted following standard methods. Statistical analyses wereconducted using JMP 5 software package [SAS]. The Tukey’s HSD procedure was used for the significance of differences at the 5% level. Results: Moisture contents across the four varieties of Bitter Melon flesh ranged between 92.4 and 93.5%, and that of seed ranged between 53.3 and 75.9%. Protein contents of the flesh were highest in IW [9.8%] and lowest in CG [8.4%]. Seed protein contents were the highest in IW [31.3%] and lowest in IG [27.0%]. Overall, white varieties had higher protein contents than the green varieties. Compared with soy

Effect of an early bitter taste experience on subsequent feather-pecking behaviour in laying hens

NARCIS (Netherlands)

Harlander, A.; Beck, P.S.A.; Rodenburg, T.B.

2010-01-01

Recent studies showed that laying hens learn not to peck at bitter-tasting feathers from conspecifics. In the present experiment, feathers of newly hatched chicks were made distasteful by spraying them with a bitter-tasting substance (quinine). It was hypothesized that chicks could detect quinine

Visibility in the Netherlands during New Year's fireworks: The role of soot and salty aerosol products

Science.gov (United States)

ten Brink, Harry; Henzing, Bas; Otjes, René; Weijers, Ernie

2018-01-01

The visibility on New Year's nights in the Netherlands is low during stagnant weather. This is due to the scattering and absorption of light by the aerosol-smoke from the fireworks. We made an assessment of the responsible aerosol-species. The investigation took place during the New Year's night of 2009. Measurements were made at a regional site in the centre of the country away from specific local sources. An Integrating Nephelometer measured the light-scattering by the inherent compounds after removal of water from the aerosol by drying the air. The actual light-scattering was determined in an open-air scatterometer; it was a factor of five higher than the ;dry; value. The difference in actual and ;dry; light-scattering can only be explained by water-uptake of the salty hygroscopic components of the aerosol. This hypothesis is substantiated by measurements of the composition of the aerosol. The size-dependent concentrations of the salty ionic species were determined on-line with a MARGA-;sizer;. These components were for a large part in particles in the size range that most effectively scatter light. The ;dry; light-scattering was exerted by the inorganic salt components and the sooty carbonaceous material alike. However, the salty products from the fireworks are hygroscopic and take up water at the high relative humidities occurring that night. This explains the fivefold larger light-scattering by the wet ambient aerosol as compared to that by the dry aerosol in the integrating nephelometer. The visibility, which is the inverse of the open-air scattering, is thus indirectly governed by the salty products of the fireworks due to their uptake of water. Under stagnant weather conditions during New Year's nights in the Netherlands both the aerosol concentrations and the relative humidity are high; this implies that the ionic species govern the low visibilities in general, be it via their uptake of water.

Biosynthesis, regulation, and domestication of bitterness in cucumber

NARCIS (Netherlands)

Shang, Y.; Ma, Y.; Bouwmeester, H.J.

2014-01-01

Cucurbitacins are triterpenoids that confer a bitter taste in cucurbits such as cucumber, melon, watermelon, squash, and pumpkin. These compounds discourage most pests on the plant and have also been shown to have antitumor properties. With genomics and biochemistry, we identified nine cucumber

Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk

DEFF Research Database (Denmark)

Hailu, Yonas; Hansen, Egon Bech; Seifu, Eyassu

2018-01-01

over a ripening period of 60 d. Casein degradation in soft brined camel milk cheese significantly (p fracture significantly (p ... during ripening. However, cheese made with 85 IMCU L−1 coagulant resulted in softening of cheese texture and higher salt uptake. Using descriptive sensory analysis, the experimental cheeses were described as salty, sour and firm. The volatile aroma compounds formed in soft ripened camel milk cheese...

Salty sisters: The women of halophiles

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Bonnie K. Baxter

2014-06-01

Full Text Available A history of halophile research reveals the commitment of scientists to uncovering the secrets of the limits of life, in particular life in high salt concentration and under extreme osmotic pressure. During the last 40 years, halophile scientists have indeed made important contributions to extremophile research, and prior international halophiles congresses have documented both the historical and the current work. During this period of salty discoveries, female scientists, in general, have grown in number worldwide. But those who worked in the field when there were small numbers of women sometimes saw their important contributions overshadowed by their male counterparts. Recent studies suggest that modern female scientists experience gender bias in matters such as conference invitations and even representation among full professors. In the field of halophilic microbiology, what is the impact of gender bias? How has the participation of women changed over time? What do women uniquely contribute to this field? What are factors that impact current female scientists to a greater degree? This essay emphasizes the herstory (not history of halophile discovery.

Localization of phosphatidylinositol signaling components in rat taste cells: Role in bitter taste transduction

International Nuclear Information System (INIS)

Hwang, P.M.; Verma, A.; Bredt, D.S.; Snyder, S.H.

1990-01-01

To assess the role of phosphatidylinositol turnover in taste transduction we have visualized, in rat tongue, ATP-dependent endoplasmic reticular accumulation of 45 Ca 2+ , inositol 1,4,5-trisphosphate receptor binding sites, and phosphatidylinositol turnover monitored by autoradiography of [ 3 H]cytidine diphosphate diacylglycerol formed from [ 3 H]cytidine. Accumulated 45 Ca 2+ , inositol 1,4,5-trisphosphate receptors, and phosphatidylinositol turnover are selectively localized to apical areas of the taste buds of circumvallate papillae, which are associated with bitter taste. Further evidence for a role of phosphatidylinositol turnover in bitter taste is our observation of a rapid, selective increase in mass levels of inositol 1,4,5-trisphosphate elicited by low concentrations of denatonium, a potently bitter tastant

Genetic Diversity Assessment and Identification of New Sour Cherry Genotypes Using Intersimple Sequence Repeat Markers

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Roghayeh Najafzadeh

2014-01-01

Full Text Available Iran is one of the chief origins of subgenus Cerasus germplasm. In this study, the genetic variation of new Iranian sour cherries (which had such superior growth characteristics and fruit quality as to be considered for the introduction of new cultivars was investigated and identified using 23 intersimple sequence repeat (ISSR markers. Results indicated a high level of polymorphism of the genotypes based on these markers. According to these results, primers tested in this study specially ISSR-4, ISSR-6, ISSR-13, ISSR-14, ISSR-16, and ISSR-19 produced good and various levels of amplifications which can be effectively used in genetic studies of the sour cherry. The genetic similarity among genotypes showed a high diversity among the genotypes. Cluster analysis separated improved cultivars from promising Iranian genotypes, and the PCoA supported the cluster analysis results. Since the Iranian genotypes were superior to the improved cultivars and were separated from them in most groups, these genotypes can be considered as distinct genotypes for further evaluations in the framework of breeding programs and new cultivar identification in cherries. Results also confirmed that ISSR is a reliable DNA marker that can be used for exact genetic studies and in sour cherry breeding programs.

Synergistic Antimicrobial Effect of Tribulus terrestris and Bitter Almond Extracts

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Hamid Abtahi

2014-12-01

Full Text Available Background: The antimicrobial effects of the extracts of different kinds of plants have been demonstrated in several studies. However, no study has been conducted so far on the synergistic effects of two herbal extracts on their germicidal effects. In this study, in addition to antibacterial effects of the aqueous, methanol or ethanol extracts of Tribulus terrestris and bitter almond on some bacteria, the synergistic effects of the extracts of these two plants were also evaluated. Materials and Methods: In this experimental study, water, methanol and ethanol extracts of seeds were screened against some bacterial strains. Seeds were extracted by percolation method. Aliquots of the extracts at variable concentrations were then incubated with different bacterial strains, and the antimicrobial activities of the extracts from seeds were determined by MIC. Three antibiotics were used as reference compounds for antibacterial activities. Seeds extract inhibited significantly the growth of the tested bacterial strains. Results: The greatest synergistic effect of T. terrestris and bitter almond extracts is detected in methanol and aqueous extracts. Among the bacterial strains tested, Staphylococcus aureus was most susceptibility. Conclusion: The results showed the highest antibacterial effect in the combination of methanol extract of T. terrestris and the aqueous extract of the bitter almond.

Food protein-originating peptides as tastants - Physiological, technological, sensory, and bioinformatic approaches.

Science.gov (United States)

Iwaniak, Anna; Minkiewicz, Piotr; Darewicz, Małgorzata; Hrynkiewicz, Monika

2016-11-01

Taste is one of the factors based on which the organism makes the selection of what to ingest. It also protects humans from ingesting toxic compounds and is one of the main attributes when thinking about food quality. Five basic taste sensations are recognized by humans: bitter, salty, sour, sweet, and umami. The taste of foods is affected by some molecules of some specific chemical nature. One of them are peptides derived from food proteins. Although they are not the major natural compounds originating from food sources that are responsible for the taste, they are in the area of scientific research due to the specific composition of amino acids which are well-known for their sensory properties. Literature data implicate that sweet, bitter, and umami are the tastes attributable to peptides. Moreover, the bitter peptide tastants are the dominant among the other tastes. Additionally, other biological activities like, e.g., inhibiting enzymes that regulate the body functions and acting as preventive food agents of civilization diseases, are also associated with the taste of peptides. The advance in information technologies has contributed to the elaboration of internet archives (databases) as well as in silico tools for the analysis of biological compounds. It also concerns peptides - namely taste carriers originating from foods. Thus, our paper provides a summary of knowledge about peptides as tastants with special attention paid to the following aspects: a) basis of taste perception, b) taste peptides detected in food protein sequences with special emphasis put on the role of bitter peptides, c) peptides that may enhance/suppress the taste of foods, d) databases as well as bioinformatic approaches suitable to study the taste of peptides, e) taste-taste interactions, f) basis of sensory analysis in the evaluation of the taste of molecules, including peptides, and g) the methodology applied to reduce/eliminate the undesired taste of peptides. The list of taste

Gourds: Bitter, Bottle, Wax, Snake, Sponge and Ridge

Science.gov (United States)

Minor cucurbits include bitter gourd, bottle gourd, wax gourd, snake gourd, and sponge and ridge gourd, which are significant dietary sources of nutrients such as vitamin A and C, iron and calcium. These cucurbits are cultivated and marketed by smallholder farmers and remain important components of ...

Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds.

Science.gov (United States)

Barata, André; Campo, Eva; Malfeito-Ferreira, Manuel; Loureiro, Virgílio; Cacho, Juan; Ferreira, Vicente

2011-03-23

In the present work, the aroma profiles of wines elaborated from sound and sour rot-infected grapes as raw material have been studied by sensory analysis, gas chromatography-olfactometry (GC-O), and gas chromatography-mass spectrometry (GC-MS), with the aim of determining the odor volatiles most likely associated with this disease. The effect of sour rot was tested in monovarietal wines produced with the Portuguese red grape variety Trincadeira and in blends of Cabernet Sauvignon and sour rotten Trincadeira grapes. Wines produced from damaged berries exhibited clear honey-like notes not evoked by healthy samples. Ethyl phenylacetate (EPhA) and phenylacetic acid (PAA), both exhibiting sweet honey-like aromas, emerged as key aroma compounds of sour rotten wines. Their levels were 1 order of magnitude above those found in controls and reached 304 and 1668 μg L(-1) of EPhA and PAA, respectively, well above the corresponding odor thresholds. Levels of γ-nonalactone also increased by a factor 3 in sour rot samples. Results also suggest that sour rot exerts a great effect on the secondary metabolism of yeast, decreasing the levels of volatiles related to fatty acids and amino acid synthesis. The highest levels of γ-decalactone of up to 405 μg L(-1) were also found in all of the samples, suggesting that this could be a relevant aroma compound in Trincadeira wine aroma.

Genetic taste markers and preferences for vegetables and fruit of female breast care patients.

Science.gov (United States)

Drewnowski, A; Henderson, S A; Hann, C S; Berg, W A; Ruffin, M T

2000-02-01

To explore links between genetic responsiveness to the bitter taste of 6-n-propylthiouracil (PROP) and self-reported preferences for vegetables and fruit of female breast care patients. PROP tasting was defined by detection thresholds and by perceived bitterness and hedonic ratings for PROP solutions. Nontasters, medium tasters, and supertasters were identified by their PROP thresholds and by the ratio of perceived bitterness of PROP to the perceived saltiness of sodium chloride solutions. Subjects rated preferences for vegetables and fruit using 9-point category scales. A clinical sample of 170 patients with newly diagnosed breast cancer and 156 cancer-free control subjects were recruited from the University of Michigan Breast Care Center. Principal components factor analysis, one-way analyses of variance, and Pearson correlations and chi 2 tests were used to analyze taste and food preference data. Genetic responsiveness to PROP was associated with lower acceptance of cruciferous and selected green and raw vegetables (P cancer prevention that emphasize consumption of cruciferous vegetables and bitter salad greens. Alternatively, PROP-sensitive women may seek to reduce bitter taste by adding fat, sugar, or salt.

Enhancement of retronasal odors by taste.

Science.gov (United States)

Green, Barry G; Nachtigal, Danielle; Hammond, Samuel; Lim, Juyun

2012-01-01

Psychophysical studies of interactions between retronasal olfaction and taste have focused most often on the enhancement of tastes by odors, which has been attributed primarily to a response bias (i.e., halo dumping). Based upon preliminary evidence that retronasal odors could also be enhanced by taste, the present study measured both forms of enhancement using appropriate response categories. In the first experiment, subjects rated taste ("sweet," "sour," "salty," and "bitter") and odor ("other") intensity for aqueous samples of 3 tastants (sucrose, NaCl, and citric acid) and 3 odorants (vanillin, citral, and furaneol), both alone and in taste-odor mixtures. The results showed that sucrose, but not the other taste stimuli, significantly increased the perceived intensity of all 3 odors. Enhancement of tastes by odors was inconsistent and generally weaker than enhancement of odors by sucrose. A second experiment used a flavored beverage and a custard dessert to test whether the findings from the first experiment would hold for the perception of actual foods. Adding sucrose significantly enhanced the intensity of "cherry" and "vanilla" flavors, whereas adding vanillin did not significantly enhance the intensity of sweetness. It is proposed that enhancement of retronasal odors by a sweet stimulus results from an adaptive sensory mechanism that serves to increase the salience of the flavor of nutritive foods. © The Author 2011. Published by Oxford University Press. All rights reserved.

Food Science of Dashi and Umami Taste.

Science.gov (United States)

Ninomiya, Kumiko

2016-01-01

Umami is a basic tastes, along with sweet, salty, bitter and sour, which is imparted by glutamate, one of the free amino acids in foods. Since its discovery of umami by a Japanese scientist in 1908, umami is now perceived globally a basic taste. Recent collaboration among chefs and researchers on traditional soup stocks showed a difference in taste profiles of Japanese soup stock 'dashi' and Western style soup stock. The free amino acids profile's in dashi and soup stock showed how Japanese have traditionally adopted a simple umami taste. The exchange of knowledge on cooking methods and diverse types of umami rich foods in different countries displays the blending of the culinary arts, food science and technology for healthy and tasty solutions. Since Japanese cuisine 'WASHOKU' was listed in the 'Intangible Heritage of UNESCO' in 2013, many people in the world now have great interest in Japanese cuisine. One of the unique characteristics of this cuisine is that 'dashi' is an indispensable material for cooking a variety of Japanese dishes. Many chefs from Europe, US and South America have come to Japan to learn Japanese cuisine in the last 10 years, and umami has become recognized as a common taste worldwide. Researchers and culinary professionals have begun to pay attention to the traditional seasonings and condiments rich in glutamate available throughout the world.

On the Emerging Role of the Taste Receptor Type 1 (T1R Family of Nutrient-Sensors in the Musculoskeletal System

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Shoichiro Kokabu

2017-03-01

Full Text Available The special sense of taste guides and guards food intake and is essential for body maintenance. Salty and sour tastes are sensed via ion channels or gated ion channels while G protein-coupled receptors (GPCRs of the taste receptor type 1 (T1R family sense sweet and umami tastes and GPCRs of the taste receptor type 2 (T2R family sense bitter tastes. T1R and T2R receptors share similar downstream signaling pathways that result in the stimulation of phospholipase-C-β2. The T1R family includes three members that form heterodimeric complexes to recognize either amino acids or sweet molecules such as glucose. Although these functions were originally described in gustatory tissue, T1R family members are expressed in numerous non-gustatory tissues and are now viewed as nutrient sensors that play important roles in monitoring global glucose and amino acid status. Here, we highlight emerging evidence detailing the function of T1R family members in the musculoskeletal system and review these findings in the context of the musculoskeletal diseases sarcopenia and osteoporosis, which are major public health problems among the elderly that affect locomotion, activities of daily living, and quality of life. These studies raise the possibility that T1R family member function may be modulated for therapeutic benefit.

Glucagon-like peptide-1 is specifically involved in sweet taste transmission.

Science.gov (United States)

Takai, Shingo; Yasumatsu, Keiko; Inoue, Mayuko; Iwata, Shusuke; Yoshida, Ryusuke; Shigemura, Noriatsu; Yanagawa, Yuchio; Drucker, Daniel J; Margolskee, Robert F; Ninomiya, Yuzo

2015-06-01

Five fundamental taste qualities (sweet, bitter, salty, sour, umami) are sensed by dedicated taste cells (TCs) that relay quality information to gustatory nerve fibers. In peripheral taste signaling pathways, ATP has been identified as a functional neurotransmitter, but it remains to be determined how specificity of different taste qualities is maintained across synapses. Recent studies demonstrated that some gut peptides are released from taste buds by prolonged application of particular taste stimuli, suggesting their potential involvement in taste information coding. In this study, we focused on the function of glucagon-like peptide-1 (GLP-1) in initial responses to taste stimulation. GLP-1 receptor (GLP-1R) null mice had reduced neural and behavioral responses specifically to sweet compounds compared to wild-type (WT) mice. Some sweet responsive TCs expressed GLP-1 and its receptors were expressed in gustatory neurons. GLP-1 was released immediately from taste bud cells in response to sweet compounds but not to other taste stimuli. Intravenous administration of GLP-1 elicited transient responses in a subset of sweet-sensitive gustatory nerve fibers but did not affect other types of fibers, and this response was suppressed by pre-administration of the GLP-1R antagonist Exendin-4(3-39). Thus GLP-1 may be involved in normal sweet taste signal transmission in mice. © FASEB.

The semantic basis of taste-shape associations

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Carlos Velasco

2016-02-01

Full Text Available Previous research shows that people systematically match tastes with shapes. Here, we assess the extent to which matched taste and shape stimuli share a common semantic space and whether semantically congruent versus incongruent taste/shape associations can influence the speed with which people respond to both shapes and taste words. In Experiment 1, semantic differentiation was used to assess the semantic space of both taste words and shapes. The results suggest a common semantic space containing two principal components (seemingly, intensity and hedonics and two principal clusters, one including round shapes and the taste word “sweet,” and the other including angular shapes and the taste words “salty,” “sour,” and “bitter.” The former cluster appears more positively-valenced whilst less potent than the latter. In Experiment 2, two speeded classification tasks assessed whether congruent versus incongruent mappings of stimuli and responses (e.g., sweet with round versus sweet with angular would influence the speed of participants’ responding, to both shapes and taste words. The results revealed an overall effect of congruence with congruent trials yielding faster responses than their incongruent counterparts. These results are consistent with previous evidence suggesting a close relation (or crossmodal correspondence between tastes and shape curvature that may derive from common semantic coding, perhaps along the intensity and hedonic dimensions.

A crossmodal role for audition in taste perception.

Science.gov (United States)

Yan, Kimberly S; Dando, Robin

2015-06-01

Our sense of taste can be influenced by our other senses, with several groups having explored the effects of olfactory, visual, or tactile stimulation on what we perceive as taste. Research into multisensory, or crossmodal perception has rarely linked our sense of taste with that of audition. In our study, 48 participants in a crossover experiment sampled multiple concentrations of solutions of 5 prototypic tastants, during conditions with or without broad spectrum auditory stimulation, simulating that of airline cabin noise. Airline cabins are an unusual environment, in which food is consumed routinely under extreme noise conditions, often over 85 dB, and in which the perceived quality of food is often criticized. Participants rated the intensity of solutions representing varying concentrations of the 5 basic tastes on the general Labeled Magnitude Scale. No difference in intensity ratings was evident between the control and sound condition for salty, sour, or bitter tastes. Likewise, panelists did not perform differently during sound conditions when rating tactile, visual, or auditory stimulation, or in reaction time tests. Interestingly, sweet taste intensity was rated progressively lower, whereas the perception of umami taste was augmented during the experimental sound condition, to a progressively greater degree with increasing concentration. We postulate that this effect arises from mechanostimulation of the chorda tympani nerve, which transits directly across the tympanic membrane of the middle ear. (c) 2015 APA, all rights reserved).

Postnatal development of bitter taste avoidance behavior in mice is associated with ACTIN-dependent localization of bitter taste receptors to the microvilli of taste cells.

Science.gov (United States)

Yamashita, Atsuko; Kondo, Kaori; Kunishima, Yoshimi; Iseki, Sachiko; Kondo, Takashi; Ota, Masato S

2018-01-22

Bitter taste avoidance behavior (BAB) plays a fundamental role in the avoidance of toxic substances with a bitter taste. However, the molecular basis underlying the development of BAB is unknown. To study critical developmental events by which taste buds turn into functional organs with BAB, we investigated the early phase development of BAB in postnatal mice in response to bitter-tasting compounds, such as quinine and thiamine. Postnatal mice started to exhibit BAB for thiamine and quinine at postnatal day 5 (PD5) and PD7, respectively. Histological analyses of taste buds revealed the formation of microvilli in the taste pores starting at PD5 and the localization of type 2 taste receptor 119 (TAS2R119) at the microvilli at PD6. Treatment of the tongue epithelium with cytochalasin D (CytD), which disturbs ACTIN polymerization in the microvilli, resulted in the loss of TAS2R119 localization at the microvilli and the loss of BAB for quinine and thiamine. The release of ATP from the circumvallate papillae tissue due to taste stimuli was also declined following CytD treatment. These results suggest that the localization of TAS2R119 at the microvilli of taste pores is critical for the initiation of BAB. Copyright © 2017 Elsevier Inc. All rights reserved.

Disgust evoked by strong wormwood bitterness influences the processing of visual food cues in women: An ERP study.

Science.gov (United States)

Schwab, Daniela; Giraldo, Matteo; Spiegl, Benjamin; Schienle, Anne

2017-01-01

The perception of intense bitterness is associated with disgust and food rejection. The present cross-modal event-related potential (ERP) study investigated whether a bitter aftertaste is able to influence affective ratings and the neuronal processing of visual food cues. We presented 39 healthy normal-weight women (mean age: 22.5 years) with images depicting high-caloric meat dishes, high-caloric sweets, and low-caloric vegetables after they had either rinsed their mouth with wormwood tea (bitter group; n = 20) or water (control group; n = 19) for 30s. The bitter aftertaste of wormwood enhanced fronto-central early potentials (N100, N200) and reduced P300 amplitudes for all food types (meat, sweets, vegetables). Moreover, meat and sweets elicited higher fronto-central LPPs than vegetables in the water group. This differentiation was absent in the bitter group, which gave lower arousal ratings for the high-caloric food. We found that a minor intervention ('bitter rinse') was sufficient to induce changes in the neuronal processing of food images reflecting increased early attention (N100, N200) as well as reduced affective value (P300, LPP). Future studies should investigate whether this intervention is able to influence eating behavior. Copyright © 2016 Elsevier Ltd. All rights reserved.

Electrophysiological studies of salty taste modification by organic acids in the labellar taste cell of the blowfly.

Science.gov (United States)

Murata, Yoshihiro; Kataoka-Shirasugi, Naoko; Amakawa, Taisaku

2002-01-01

Using the labellar salt receptor cells of the blowfly, Phormia regina, we electrophysiologically showed that the response to NaCl and KCl aqueous solutions was enhanced and depressed by acetic, succinic and citric acids. The organic acid concentrations at which the most enhanced salt response (MESR) was obtained were found to be different: 0.05-1 mM citric acid, 0.5-2 mM succinic acid and 5-50 mM acetic acid. Moreover, the degree of the salt response was not always dependent on the pH values of the stimulating solutions. The salt response was also enhanced by HCl (pH 3.5-3.0) only when the NaCl concentration was greater than the threshold, indicating that the salty taste would be enhanced by the comparatively lower concentrations of hydrogen ions. Another explanation for the enhancement is that the salty taste may also be enhanced by undissociated molecules of the organic acids, because the MESRs were obtained at the pH values lower than the pKa(1) or pKa(2) values of these organic acids. On the other hand, the salty taste could be depressed by both the lower pH range (pH 2.5-2.0) and the dissociated organic anions from organic acid molecules with at least two carboxyl groups.

Healthy virgin olive oil: a matter of bitterness

NARCIS (Netherlands)

Vitaglione, P.; Savarese, M.; Paduano, A.; Scalfi, L.; Fogliano, V.; Sacchi, R.

2015-01-01

Virgin olive oil (VOO) is the pillar fat of Mediterranean diet. It is made from olive fruits and obtained by squeezing olives without any solvent extraction. Respect to the seed oils, an unique polar polyphenol-rich fraction gives to VOO a bitter and pungent taste. The recent substantiation by

Sour gas map of Alberta and British Columbia

International Nuclear Information System (INIS)

2000-01-01

Geographic locations of sour gas wells in Alberta and British Columbia are shown (by geographic coordinates) on a large-size fold-out map issued as a supplement to the July issue of Oilweek Magazine. Pools are color coded based on hydrogen sulphide content. Five classes are recognized, i. e.: hydrogen sulphide content less than one percent; between one and 4.9 per cent; between five and 9.9 per cent; between ten and 29.9 per cent ; and hydrogen sulphide content exceeding 30 per cent. The locations of gas processing plants with sulphur recovery are also identified

Taste profile characterization of white ginseng by electronic tongue ...

African Journals Online (AJOL)

Pg4) from white ginseng was checked using an electronic tongue. The bitterness and aftertaste-B of Pg3 were perceived as significantly higher than those of the other subfractions. The sourness of Pg2 had the highest rating compared to that of the other subfractions. The umami of Pg4 was higher than that of the other ...

Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines.

Science.gov (United States)

Gonzalo-Diago, Ana; Dizy, Marta; Fernández-Zurbano, Purificación

2014-07-01

The aim of this study was to explore the relationship between low molecular weight compounds present in wines and their sensory contribution. Six young red wines were fractionated by gel permeation chromatography and subsequently each fraction obtained was separated from sugars and acids by solid phase extraction. Wines and both fractions were in-mouth evaluated by a trained sensory panel and UPLC-MS analyses were performed. The lack of ethanol and proanthocyanidins greatly increased the acidity perceived. The elimination of organic acids enabled the description of the samples, which were evaluated as bitter, persistent and slightly astringent. Coutaric acid and quercetin-3-O-rutinoside appear to be relevant astringent compounds in the absence of proanthocyanidins. Bitter taste was highly correlated with the in-mouth persistence. A significant predictive model for bitter taste was built by means of PLSR. Further research must be carried out to validate the sensory contribution of the compounds involved in bitterness and astringency and to verify the sensory interactions observed. Copyright © 2014 Elsevier Ltd. All rights reserved.

Application of Herbal Medicines with Bitter Flavor and Cold Property on Treating Diabetes Mellitus

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Hongdong Chen

2015-01-01

Full Text Available Diabetes mellitus has been a global pandemic. Traditional Chinese Medicine has been used on diabetes mellitus for thousands of years and the modern Chinese medicine studies have found a curative effect of herbal medicine with bitter flavor and cold property on diabetes. This review will introduce the theory summary of flavor and property in TCM, argument basis, the evidences from clinical trails and animal experiments, the possible antidiabetic mechanisms, and advantages on lowering glucose of herbal medicines with bitter flavor and cold property and take rhizome, Chinese rhubarb, and Momordica charantia, the three herbal medicines with bitter flavor and cold property, as examples to illustrate the exact antidiabetic effect. It is hoped that this review can provide some ideas and inspiration for the treatment of diabetes with herbal medicine.

A simulation study of homogeneous ice nucleation in supercooled salty water

Science.gov (United States)

Soria, Guiomar D.; Espinosa, Jorge R.; Ramirez, Jorge; Valeriani, Chantal; Vega, Carlos; Sanz, Eduardo

2018-06-01

We use computer simulations to investigate the effect of salt on homogeneous ice nucleation. The melting point of the employed solution model was obtained both by direct coexistence simulations and by thermodynamic integration from previous calculations of the water chemical potential. Using a seeding approach, in which we simulate ice seeds embedded in a supercooled aqueous solution, we compute the nucleation rate as a function of temperature for a 1.85 NaCl mol per water kilogram solution at 1 bar. To improve the accuracy and reliability of our calculations, we combine seeding with the direct computation of the ice-solution interfacial free energy at coexistence using the Mold Integration method. We compare the results with previous simulation work on pure water to understand the effect caused by the solute. The model captures the experimental trend that the nucleation rate at a given supercooling decreases when adding salt. Despite the fact that the thermodynamic driving force for ice nucleation is higher for salty water for a given supercooling, the nucleation rate slows down with salt due to a significant increase of the ice-fluid interfacial free energy. The salty water model predicts an ice nucleation rate that is in good agreement with experimental measurements, bringing confidence in the predictive ability of the model. We expect that the combination of state-of-the-art simulation methods here employed to study ice nucleation from solution will be of much use in forthcoming numerical investigations of crystallization in mixtures.

Ligand binding modes from low resolution GPCR models and mutagenesis: chicken bitter taste receptor as a test-case.

Science.gov (United States)

Di Pizio, Antonella; Kruetzfeldt, Louisa-Marie; Cheled-Shoval, Shira; Meyerhof, Wolfgang; Behrens, Maik; Niv, Masha Y

2017-08-15

Bitter taste is one of the basic taste modalities, warning against consuming potential poisons. Bitter compounds activate members of the bitter taste receptor (Tas2r) subfamily of G protein-coupled receptors (GPCRs). The number of functional Tas2rs is species-dependent. Chickens represent an intriguing minimalistic model, because they detect the bitter taste of structurally different molecules with merely three bitter taste receptor subtypes. We investigated the binding modes of several known agonists of a representative chicken bitter taste receptor, ggTas2r1. Because of low sequence similarity between ggTas2r1 and crystallized GPCRs (~10% identity, ~30% similarity at most), the combination of computational approaches with site-directed mutagenesis was used to characterize the agonist-bound conformation of ggTas2r1 binding site between TMs 3, 5, 6 and 7. We found that the ligand interactions with N93 in TM3 and/or N247 in TM5, combined with hydrophobic contacts, are typically involved in agonist recognition. Next, the ggTas2r1 structural model was successfully used to identify three quinine analogues (epiquinidine, ethylhydrocupreine, quinidine) as new ggTas2r1 agonists. The integrated approach validated here may be applicable to additional cases where the sequence identity of the GPCR of interest and the existing experimental structures is low.

Percepção de sabores em pacientes com acidente vascular encefálico Taste perception in stroke patients

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Leda Maria Tavares Alves

2011-12-01

Full Text Available OBJETIVO: avaliar a percepção dos sabores amargo, azedo, doce e neutro. MÉTODO: foram estudados 36 pacientes com Acidente Vascular Encefálico (AVE (5 hemorrágicos e 31 isquêmicos e 30 sujeitos controles. Foi realizada avaliação fonoaudiológica estrutural e funcional incluindo postura, vedamento labial, presença de resíduos, tosse, engasgo, e ausculta cervical. Cada sujeito deglutiu em sequência aleatória 5 mL de líquido com os 4 sabores [chá de boldo (amargo, suco de limão diluído (azedo, sacarose diluída (doce e água (neutro] na temperatura ambiente. Entre as deglutições os participantes eram questionados sobre a dificuldade em deglutir e qual o sabor do líquido daquela deglutição. RESULTADOS: entre os pacientes houve maior freqüência de erros na identificação dos sabores amargo (controles: 16,7%, AVE: 47,3%, p=0,01 e azedo (controles: 6,7%, AVE: 27,8%, p=0,05, sem diferenças para o sabores neutro (controles: 10,0%, AVE: 16,7%, p=0,50 e doce (controles: 13,3%, AVE: 16,7%, p=0,80. Os pacientes com AVE tiveram maior dificuldade para deglutir os líquidos do que os controles (pPURPOSE: to assess the perception of bitter, sour, sweet and neutral flavors in stroke patients. METHOD: we studied 36 patients with stroke (5 hemorrhagic and 31 ischemic and had a 30 subjects' control group. W performed a structural and functional oral and pharyngeal evaluation including posture, lip sealing, presence of residues, cough, choking, and cervical auscultation. Five ml of fluids with the 4 flavors ["boldus" tea (bitter, diluted lemon juice (sour, diluted sucrose (sweet, and water (neutral] were offered in random sequence under room temperature. Participants were questioned, between swallows, on the difficulty in swallowing and which flavor they had just swallowed. RESULTS: patients with stroke had greater difficulty in swallowing the fluids than control group (p<0.04. Patients made more mistakes in identifying bitter (control: 16

New highly divergent Plum pox virus isolates infecting sour cherry in Russia.

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Chirkov, Sergei; Ivanov, Peter; Sheveleva, Anna; Zakubanskiy, Alexander; Osipov, Gennady

2017-02-01

Unusual Plum pox virus (PPV) isolates (named Tat isolates) were discovered on sour cherry (Prunus cerasus) in Russia. They failed to be recognized by RT-PCR using commonly employed primers specific to the strains C or CR (the only ones that proved able to infect sour cherry) as well as to the strains M and W. Some of them can be detected by RT-PCR using the PPV-D-specific primers P1/PD or by TAS-ELISA with the PPV-C-specific monoclonal antibody AC. Phylogenetic analysis of the 3'-terminal genomic region assigned the Tat isolates into the cluster of cherry-adapted strains. However, they grouped separately from the C and CR strains and from each other as well. The sequence divergence of the Tat isolates is comparable to the differences between the known PPV strains. They may represent new group(s) of cherry-adapted isolates which do not seem to belong to any known strain of the virus. Copyright © 2016. Published by Elsevier Inc.

Orosensory-directed identification of astringent mouthfeel and bitter-tasting compounds in red wine.

Science.gov (United States)

Hufnagel, Jan Carlos; Hofmann, Thomas

2008-02-27

Application of sequential solvent extraction, followed by HPLC combined with the taste dilution analysis, enabled the localization of the most intense velvety astringent, drying, and puckering astringent, as well as bitter-tasting, compounds in red wine, respectively. Isolation of the taste components involving gel adsorption chromatography, ultrafiltration, and synthesis revealed the identification of 26 sensory-active nonvolatiles, among which several hydroxybenzoic acids, hydroxycinnamic acids, flavon-3-ol glycosides, and dihydroflavon-3-ol rhamnosides as well as a structurally undefined polymeric fraction (>5 kDa) were identified as the key astringent components. In contradiction to literature suggestions, flavan-3-ols were found to be not of major importance for astringency and bitter taste, respectively. Surprisingly, a series of hydroxybenzoic acid ethyl esters and hydroxycinnamic acid ethyl esters were identified as bitter compounds in wine. Taste qualities and taste threshold concentrations of the individual wine components were determined by means of a three-alternative forced-choice test and the half-mouth test, respectively.

Cytotoxicity testing of aqueous extract of bitter leaf (Vernonia ...

African Journals Online (AJOL)

Cytotoxicity testing of aqueous extract of bitter leaf (Vernonia amygdalina Del) and sniper. 1000EC (2,3 ... man and animals.1 It is estimated that 80% of the popula- ..... evaluation of waste, surface and ground water quality using the Allium test ...

Radiation-induced changes in taste acuity in cancer patients

International Nuclear Information System (INIS)

Mossman, K.L.; Henkin, R.I.

1978-01-01

Changes in taste acuity were measured in 27 patients with various forms of cancer who received radiation to the head and neck region. In 9 of these patients (group I), measurements of taste acuity were made more than 1 year after completion of radiation therapy. In the other 18 patients (group II), taste measurements were made before, during, and approximately 1 month after radiation therapy. Taste acuity was measured for four taste qualities (salt, sweet, sour, and bitter) by a forced choice-three stimulus drop technique which measured detection and recognition thresholds and by a forced scaling technique which measured taste intensity responsiveness. In group II patients, impaired acuity, as indicated by elevated detection and recognition thresholds, was observed approximately 3 weeks after initiation of radiotherapy. The bitter and salt qualities showed the earliest and greatest impairment and the sweet quality the least. Taste intensity responsiveness also was impaired in group II patients. As for thresholds, scaling impairment was most severe for bitter and salt taste qualities. Scaling impairment occurred before changes in either detection or recognition thresholds. Detection and recognition thresholds determined in group I patients also showed salt and bitter qualities were affected more severely than either sweet or sour qualities. Zinc administration to group I patients in an uncontrolled study suggested that zinc therapy may be useful in ameliorating taste impairment in some patients. These results suggest that taste loss may be a factor in the anorexia and weight loss that is observed commonly in patients who have undergone radiation treatment. Correction of this abnormality may be useful in aiding the nutritional status of these patients

Heptyl vicianoside and methyl caramboside from sour star fruit.

Science.gov (United States)

Yang, Dan; Jia, Xuchao; Xie, Haihui

2018-04-23

Two new alkyl glycosides, heptyl vicianoside (1) and methyl 2-O-β-d-fucopyranosyl-α-l-arabinofuranoside (methyl caramboside, 4), were isolated from the sour fruit of Averrhoa carambola L. (Oxalidaceae), along with octyl vicianoside (2), cis-3-hexenyl rutinoside (3), and methyl α-d-fructofuranoside (5). Their structures were determined by spectroscopic and chemical methods. Compounds 2, 3, and 5 were obtained from the genus Averrhoa for the first time. All the compounds were evaluated for in vitro α-glucosidase, pancreatic lipase, and acetylcholinesterase inhibitory activities, but none of them were potent.

Bitter taste receptors as targets for tocolytics in preterm labor therapy.

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Zheng, Kaizhi; Lu, Ping; Delpapa, Ellen; Bellve, Karl; Deng, Ruitang; Condon, Jennifer C; Fogarty, Kevin; Lifshitz, Lawrence M; Simas, Tiffany A Moore; Shi, Fangxiong; ZhuGe, Ronghua

2017-09-01

Preterm birth (PTB) is the leading cause of neonatal mortality and morbidity, with few prevention and treatment options. Uterine contraction is a central feature of PTB, so gaining new insights into the mechanisms of this contraction and consequently identifying novel targets for tocolytics are essential for more successful management of PTB. Here we report that myometrial cells from human and mouse express bitter taste receptors (TAS2Rs) and their canonical signaling components ( i.e., G-protein gustducin and phospholipase C β2). Bitter tastants can completely relax myometrium precontracted by different uterotonics. In isolated single mouse myometrial cells, a phenotypical bitter tastant (chloroquine, ChQ) reverses the rise in intracellular Ca 2+ concentration ([Ca 2+ ] i ) and cell shortening induced by uterotonics, and this reversal effect is inhibited by pertussis toxin and by genetic deletion of α-gustducin. In human myometrial cells, knockdown of TAS2R14 but not TAS2R10 inhibits ChQ's reversal effect on an oxytocin-induced rise in [Ca 2+ ] i Finally, ChQ prevents mouse PTBs induced by bacterial endotoxin LPS or progesterone receptor antagonist mifepristone more often than current commonly used tocolytics, and this prevention is largely lost in α-gustducin-knockout mice. Collectively, our results reveal that activation of the canonical TAS2R signaling system in myometrial cells produces profound relaxation of myometrium precontracted by a broad spectrum of contractile agonists, and that targeting TAS2Rs is an attractive approach to developing effective tocolytics for PTB management.-Zheng, K., Lu, P., Delpapa, E., Bellve, K., Deng, R., Condon, J. C., Fogarty, K., Lifshitz, L. M., Simas, T. A. M., Shi, F., ZhuGe, R. Bitter taste receptors as targets for tocolytics in preterm labor therapy. © FASEB.

Effect of ultrasound on some chemical and microbiological properties of sour cherry juice by response surface methodology.

Science.gov (United States)

Türken, Tuğba; Erge, Hande S

2017-09-01

In this study, it is aimed to determine effect of ultrasonication on some chemical and microbiological properties of sour cherry juice by response surface methodology, since ultrasound is known as an alternative method for thermal food processing. Sour cherry juice was sonicated at varying amplitude levels (50, 75, 100%); moderate temperatures (20, 30, 40 ℃); and treatment times of 2, 6, 10 min at a constant frequency of 20 kHz. Different ultrasonication amplitudes, temperatures, and times had no significant effect on pH,°Bx, and titratable acidity. A significant increase in total monomeric anthocyanins was observed as the amplitude level and temperature increased (p < 0.01). An increase in the total phenolics was also obtained as the temperature increased (p < 0.05). The effect of amplitude level on antioxidant capacity of sour cherry juice was also found significant (p < 0.05). Color parameters (L*, a*, b*, C, h) generally increased by increasing temperature, amplitude level, and treatment time. It was determined that Escherichia coli O157:H7 significantly affected by temperature and treatment time (p < 0.05).

Effects of aqueous extracts of dried calyx of sour tea (Hibiscus sabdariffa L. on polygenic dyslipidemia: A randomized clinical trial

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Majid Hajifaraji

2017-12-01

Full Text Available Objective: Dyslipidemia has been considered as a major risk factor for coronary heart disease. Alternative medicine has a significant role in treatment of dyslipidemia. There are controversial findings regarding the effects of sour tea on dyslipidemia. The aim of this study was to evaluate the impact of aqueous extract of dried calyx of sour tea on polygenic dyslipidemia. Materials and Methods: This clinical trial was done on 43 adults (30-60 years old with polygenic dyslipidemia that were randomly assigned to the intervention and control groups. The control group was trained in lifestyle modifications at baseline. The intervention group was trained for lifestyle modifications at baseline and received two cups of sour tea daily, and both groups were followed up for 12 weeks. Lipid profile was evaluated at baseline, and six and 12 weeks following the intervention. In addition, dietary and physical activity assessed at baseline for twelve weeks. Results: Mean concentration of total cholesterol, HDL-C and LDL-C significantly decreased by up to 9.46%, 8.33%, and 9.80%, respectively, after 12 weeks in the intervention group in comparison to their baseline values. However, LDL-C/HDL-C ratio significantly increased  by up to 3.15%, following 12 weeks in the control group in comparison to their baseline values. This study showed no difference in lipid profiles between the two groups, except for HDL-C concentrations. Conclusion: sour tea may have significant positive effects on lipid profile of polygenic dyslipidemia subjects and these effect might be attributed to its anthocyanins and inflation factor content. Therefore, sour tea intake with recommended dietary patterns and physical activity can be useful in regulation of lipid profile in patients with polygenic dyslipidemia.

Phytoplasmas in apricot, peach and sour cherry orchards in East Bohemia, Czech Republic

Czech Academy of Sciences Publication Activity Database

Ludvíková, H.; Fránová, Jana; Suchá, J.

2011-01-01

Roč. 64, Suppl. (2011), s. 67-68 ISSN 1721-8861 R&D Projects: GA MŠk OC09021 Institutional research plan: CEZ:AV0Z50510513 Keywords : Candidatus Phytoplasma prunorum * PCR/RFLP * apricot, peach and sour cherry orchards Subject RIV: EE - Microbiology, Virology Impact factor: 0.592, year: 2011

The human taste receptor hTAS2R14 responds to a variety of different bitter compounds

International Nuclear Information System (INIS)

Behrens, Maik; Brockhoff, Anne; Kuhn, Christina; Bufe, Bernd; Winnig, Marcel; Meyerhof, Wolfgang

2004-01-01

The recent advances in the functional expression of TAS2Rs in heterologous systems resulted in the identification of bitter tastants that specifically activate receptors of this family. All bitter taste receptors reported to date exhibit a pronounced selectivity for single substances or structurally related bitter compounds. In the present study we demonstrate the expression of the hTAS2R14 gene by RT-PCR analyses and in situ hybridisation in human circumvallate papillae. By functional expression in HEK-293T cells we show that hTAS2R14 displays a, so far, unique broad tuning towards a variety of structurally diverse bitter compounds, including the potent neurotoxins, (-)-α-thujone, the pharmacologically active component of absinthe, and picrotoxinin, a poisonous substance of fishberries. The observed activation of heterologously expressed hTAS2R14 by low concentrations of (-)-α-thujone and picrotoxinin suggests that the receptor is sufficiently sensitive to caution us against the ingestion of toxic amounts of these substances

Sexospécificités | Page 195 | CRDI - Centre de recherches pour le ...

International Development Research Centre (IDRC) Digital Library (Canada)

In the dim light of a makeshift beer hall in Phillipi township, South Africa, tourist Rob Denhom is introduced to a taste like no other. A man passes him a rusty can full of Umqomboti, a traditional bitter-sour millet beer. It is more than the British teacher has bargained for. His face puckers at the taste and he eagerly passes the ...

variability in condensed tannins and bitterness in spider plant

African Journals Online (AJOL)

ACSS

R.T. KUTSUKUTSA, E. GASURA, S. MABASA and E. NGADZE ... L.) contributes considerably to the nutrition and medicines of communities in ... Key Words: Cleome gynandra, indigenous vegetable, nutrition, phenolic .... mouths with distilled water and waited for some .... the bitterness can be a good measure of the.

Does mere exposure mediate sensitivity to bitter taste on consumer liking and acceptability of whole grain foods?

Science.gov (United States)

Health benefits of whole grains (WG) are well known, yet consumption by Americans falls far short of recommended amounts. Roughly 75% of Americans are sensitive to bitter taste, and WG are known to contain bitter tasting phenolic compounds. It has been reported that individuals with the highest se...

Terminal acidic shock inhibits sour beer bottle conditioning by Saccharomyces cerevisiae.

Science.gov (United States)

Rogers, Cody M; Veatch, Devon; Covey, Adam; Staton, Caleb; Bochman, Matthew L

2016-08-01

During beer fermentation, the brewer's yeast Saccharomyces cerevisiae experiences a variety of shifting growth conditions, culminating in a low-oxygen, low-nutrient, high-ethanol, acidic environment. In beers that are bottle conditioned (i.e., carbonated in the bottle by supplying yeast with a small amount of sugar to metabolize into CO2), the S. cerevisiae cells must overcome these stressors to perform the ultimate act in beer production. However, medium shock caused by any of these variables can slow, stall, or even kill the yeast, resulting in production delays and economic losses. Here, we describe a medium shock caused by high lactic acid levels in an American sour beer, which we refer to as "terminal acidic shock". Yeast exposed to this shock failed to bottle condition the beer, though they remained viable. The effects of low pH/high [lactic acid] conditions on the growth of six different brewing strains of S. cerevisiae were characterized, and we developed a method to adapt the yeast to growth in acidic beer, enabling proper bottle conditioning. Our findings will aid in the production of sour-style beers, a trending category in the American craft beer scene. Copyright © 2016 Elsevier Ltd. All rights reserved.

Efficiency of bitter kola marketing in Abia State, Nigeria | Iheke ...

African Journals Online (AJOL)

Efficiency of bitter kola marketing in Abia State, Nigeria. ... The goal of marketing of agricultural products is to ensure that consumers get satisfaction from the entire process of production, as well as ... EMAIL FULL TEXT EMAIL FULL TEXT

Genetic diversity of bitter taste receptor gene family in Sichuan ...

Indian Academy of Sciences (India)

Previous research had revealed that chicken has only three bitter taste receptor genes (Tas2r1, ... Journal of Genetics, DOI 10.1007/s12041-016-0684-4, Vol. ..... between red-winged blackbirds and European starlings. ... Academic Press,.

New salty waffle products "Fish Krekis" with fish & plant semifinished products

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Fedorova Dina

2016-04-01

Full Text Available The study examines the directions of expansion of the range of wafer snack products of high nutritional value by using fish & plant semifinished products. The study scientifically grounds the benefits of using the new fish & plant semifinished products in manufacturing waffle salty snack products. The data provided in the article prove that the use of the fish & plant semifinished products & herbal ingredients enable a range of the new wafer snack products «Fish krekis» with high content of proteins, organic calcium, fiber and vitamins, with improved consumer properties, as well as more efficient use of Ukrainian raw fish materials.

Practices and prospect of petroleum engineering technologies in ultra-deep sour gas reservoirs, Yuanba Gasfield, Sichuan Basin

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Jin Xu

2016-12-01

Full Text Available Located in the Sichuan Basin, the Yuanba Gasfield is the deepest marine sour gas field among those developed in China so far. Its biohermal gas reservoir of the Upper Permian Changxing Fm is characterized by ultra depth, high content of hydrogen sulfide, medium–low porosity and permeability, and small reservoir thickness. Economic evaluation on it shows that horizontal well drilling is the only way to develop this gas reservoir efficiently and to reduce the total development investment. At present, the petroleum engineering technology for this type of ultra-deep sour gas reservoir is less applied in the world, so an ultra-deep horizontal well is subject to a series of petroleum engineering technology difficulties, such as safe and fast well drilling and completion, mud logging, well logging, downhole operation, safety and environmental protection. Based on the successful development experience of the Puguang Gasfield, therefore, Sinopec Southwest Petroleum Engineering Co., Ltd. took the advantage of integrated engineering geology method to carry out specific technical research and perform practice diligently for 7 years. As a result, 18 key items of technologies for ultra-deep sour gas reservoirs were developed, including horizontal-well drilling speed increasing technology, horizontal-well mud logging and well logging technology, downhole operation technology, and safety and environmental protection technology. These technologies were applied in 40 wells during the first and second phases of productivity construction of the Yuanba Gasfield. All the 40 wells have been built into commercial gas wells, and the productivity construction goal of 3.4 billion m3 purified gas has also been achieved. These petroleum engineering technologies for ultra-deep sour gas fields play a reference role in exploring and developing similar gas reservoirs at home and abroad.

The Making of Salty Soy Sauce From Koro Benguk (Mucuna Pruriens (Study of Saline Concentration of Salt Solution and Duration of Moromi's Fermentation

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Arie Febrianto Mulyadi

2016-02-01

Full Text Available The objectives of this study were to determine the saline concentration and moromi’s fermentation duration of Koro Benguk salty soy sauce at best organolepticly and determine consumers’ preferences towards Koro Benguk salty soy sauce from the best treatment results. The study was conducted using a randomized design method using two factors: the saline concentration (17%; 20%; and 23% and duration of moromi’s fermentation (2; 3; and 4 weeks. The best treatment results based on the Friedman test was on the saline concentration of 17% and moromi’s fermentation duration was 4 weeks, with the NP value of 1,000; had a preference color level of 5:40 (liked; aroma of 4.30 (rather liked; flavor of 4.55 (rather liked; and viscosity of 5.05 (liked. The obtained protein was 7.14%; and dissolved solids of 27obrix. Consumers’ preferences towards the best treatment showed that product of Koro Benguk salty soy sauce was acceptable to consumers.

Separation of magnetic from non-magnetic information in the Bitter pattern method

International Nuclear Information System (INIS)

Szmaja, Witold

2001-01-01

The paper deals with the problem of separating magnetic and non-magnetic contributions to the image contrast in the Bitter pattern method. With the help of the digital image difference procedure, it is demonstrated for the first time for the Bitter method that the separation is easy to achieve for relatively soft magnetic specimens, when an external field can be applied to simply produce the non-magnetic reference image of the specimen area under study. It is also shown that obtaining satisfactory results is principally impossible when removing the colloid from the specimen surface is used for the purpose of recording the non-magnetic image

Cytotoxicity testing of aqueous extract of bitter leaf ( Vernonia ...

African Journals Online (AJOL)

Cytotoxicity testing of aqueous extract of bitter leaf ( Vernonia amygdalina Del ) and sniper 1000EC (2,3 dichlorovinyl dimethyl phosphate) using the Alium cepa ... 96 hours and EC50 values at 95% confidence interval was determined from a plot of root length against sample concentrations using Microsoft Excel software.

Evaluation of the Protective Effects of Bitter Leaf (Vernonia ...

African Journals Online (AJOL)

PROF HORSFALL

Haematological Indices of Rats Fed with Crude Oil Treated Diet ... This study indicates that intake of bitter leaf reduced the toxic effect of crude ... effects of petroleum hydrocarbon include decreased ... Cell Indices: After thirty days blood samples were .... Comparative study of ... ingestion of crude oil (Nigerian Bonny Light),.

Preliminary studies on ethanol production from Garcinia kola (bitter ...

African Journals Online (AJOL)

Dr. J. T. Ekanem

A study on yeast fermentation of bitter kola pod( agricultural waste) was ... optimization of the ethanol production were investigated. ... components of biomass to produce a liquid .... Mani, S., Tabil, L. G. and Opoku, A. (2002). Ethanol from Agricultural crop residues-An. Overview. ... Effect of acid hydrolysis of Garcinia kola.

75 FR 17430 - Hopper Mountain, Bitter Creek, and Blue Ridge National Wildlife Refuges, Kern, San Luis Obispo...

Science.gov (United States)

2010-04-06

...] Hopper Mountain, Bitter Creek, and Blue Ridge National Wildlife Refuges, Kern, San Luis Obispo, Tulare... Wildlife Refuges (NWRs) located in Kern, San Luis Obispo, Tulare, and Ventura counties of California. We... developing a CCP for Hopper Mountain, Bitter Creek, and Blue Ridge NWRs in Kern, San Luis Obispo, Tulare, and...

Bitter-tasting and kokumi-enhancing molecules in thermally processed avocado (Persea americana Mill.).

Science.gov (United States)

Degenhardt, Andreas Georg; Hofmann, Thomas

2010-12-22

Sequential application of solvent extraction and RP-HPLC in combination with taste dilution analyses (TDA) and comparative TDA, followed by LC-MS and 1D/2D NMR experiments, led to the discovery of 10 C(17)-C(21) oxylipins with 1,2,4-trihydroxy-, 1-acetoxy-2,4-dihydroxy-, and 1-acetoxy-2-hydroxy-4-oxo motifs, respectively, besides 1-O-stearoyl-glycerol and 1-O-linoleoyl-glycerol as bitter-tasting compounds in thermally processed avocado (Persea americana Mill.). On the basis of quantitative data, dose-over-threshold (DoT) factors, and taste re-engineering experiments, these phytochemicals, among which 1-acetoxy-2-hydroxy-4-oxo-octadeca-12-ene was found with the highest taste impact, were confirmed to be the key contributors to the bitter off-taste developed upon thermal processing of avocado. For the first time, those C(17)-C(21) oxylipins exhibiting a 1-acetoxy-2,4-dihydroxy- and a 1-acetoxy-2-hydroxy-4-oxo motif, respectively, were discovered to induce a mouthfulness (kokumi)-enhancing activity in sub-bitter threshold concentrations.

Processing of visual food cues during bitter taste perception in female patients with binge-eating symptoms: A cross-modal ERP study.

Science.gov (United States)

Schienle, Anne; Scharmüller, Wilfried; Schwab, Daniela

2017-11-01

In healthy individuals, the perception of an intense bitter taste decreased the reward value of visual food cues, as reflected by the reduction of a specific event-related brain potential (ERP), frontal late positivity. The current cross-modal ERP study investigated responses of female patients with binge-eating symptoms (BES) to this type of visual-gustatory stimulation. Women with BES (n=36) and female control participants (n=38) viewed food images after they rinsed their mouth with either bitter wormwood tea or water. Relative to controls, the patients showed elevated late positivity (LPP: 400-700ms) to the food images in the bitter condition. The LPP source was located in the medial prefrontal cortex. Both groups did not differ in the ratings for the fluids (intensity, bitterness, disgust). This ERP study showed that a bitter taste did not decrease late positivity to visual food cues (reflecting food reward) in women with BES. The atypical bitter responding might be a biological marker of this condition and possibly contributes to overeating. Future studies should additionally record food intake behavior to further investigate this mechanism. Copyright © 2017 International Federation of Clinical Neurophysiology. Published by Elsevier B.V. All rights reserved.

Inhibitory effect of sour pomegranate sauces on some green vegetables and kisir.

Science.gov (United States)

Karabiyikli, Seniz; Kisla, Duygu

2012-04-16

In this study, the antimicrobial effects of both traditional and commercial pomegranate sour sauce samples on some green vegetables and also on "kısır" which is a popular and traditional appetizer in Turkey were investigated. The inhibitory effect of the pomegranate products on the naturally existing bacterial microflora of lettuce, spring onion, parsley and kısır were analyzed. Also, all these food samples were inoculated with Staphylococcus aureus (ATCC-25923) and Escherichia coli O157:H7 (ATCC-43895) and antimicrobial effect of the pomegranate products on the inoculated microflora was detected. All the food samples were treated with pomegranate products for different time periods and the effect of treatment time was investigated. pH and titratable acidity values of the traditional and commercial pomegranate sour sauce samples were detected. The results showed that although the pomegranate products had an antimicrobial effect on the natural bacterial microflora of the food samples, the effect on inoculated food samples was more prominent and additionally the application time was found to be a crucial parameter for both cases. Copyright © 2012 Elsevier B.V. All rights reserved.

The effect of produced water reinjection on reservoir souring in the Statfjord field

Energy Technology Data Exchange (ETDEWEB)

Bjoernestad, Eva Oe.; Sunde, Egil; Dinning, Anthony J.

2006-03-15

A produced water reinjection (PWRI) pilot test was performed in one well in the Statfjord field in the period 2000-2001. In order to establish the souring parameters and influence of PWRI in the near well area, the well was back flowed prior to PWRI, and at the end of the PWRI test period. Tracer was used for mass balance evaluations. After the PWRI pilot test was finished, the PWRI plant was upgraded at the Statfjord C platform and since 2003; two wells have been re injecting produced water. Nitrate has substituted biocides for corrosion control in the water injection system at the Statfjord B and Statfjord C platforms. Based on experience from other Statoil operated fields, nitrate will improve the corrosion control and in addition reduce the reservoir souring and hence the H2S production. In 2004, three wells were backflowed; a PWRI- injector, a seawater injector and a sea water injector with addition of nitrate. Results from the PWRI pilot test, showed that the sulphide production increased 17 times after PWRI in comparison with seawater injection. In the backflowing studies in 2004, water from the PWRI injector showed considerable higher H2S content (approximately 300 mg/l) than the well injecting only seawater (approximately 3-4 mg/l). The well injecting nitrate showed the lowest sulphide concentration in the backflowed fluids in comparison with the other wells (below 1 mg/l). This illustrates a significant increase in microbiological activity within the near injection area as a result of increased nutrient availability due to PWRI. The impact of PWRI in the lifetime of the Statfjord field has been evaluated and the PWRI strategy may be altered due to increases in souring. (Author)

A Numerical Study of the Sour Gas Reforming in a Dielectric Barrier Discharge Reactor

Directory of Open Access Journals (Sweden)

Sajedeh Shahsavari

2016-10-01

Full Text Available In this paper, using a one-dimensional simulation model, the reforming process of sour gas, i.e. CH4, CO2, and H2S, to the various charged particles and syngas in a dielectric barrier discharge (DBD reactor is studied. An electric field is applied across the reactor radius, and thus a non-thermal plasma discharge is formed within the reactor. Based on the space-time coupled finite element method, the governing equations are solved, and the temporal and spatial profiles of different formed charged species from sour gas inside the plasma reactor are verified. It is observed that the electric field increases radially towards the cathode electrode. Moreover, the electron density growth rate at the radial positions closer to the cathode surface is smaller than the one in the anode electrode region. Furthermore, as time progresses, the positive ions density near the anode electrode is higher. In addition, the produced syngas density is mainly concentrated in the proximity of anode dielectric electrode.

Validation of a paper-disk approach to facilitate the sensory evaluation of bitterness in dairy protein hydrolysates from a newly developed food-grade fractionation system.

Science.gov (United States)

Murray, Niamh M; O'Riordan, Dolores; Jacquier, Jean-Christophe; O'Sullivan, Michael; Cohen, Joshua L; Heymann, Hildegarde; Barile, Daniela; Dallas, David C

2017-06-01

Casein-hydrolysates (NaCaH) are desirable functional ingredients, but their bitterness impedes usage in foods. This study sought to validate a paper-disk approach to help evaluate bitterness in NaCaHs and to develop a food-grade approach to separate a NaCaH into distinct fractions, which could be evaluated by a sensory panel. Membrane filtration generated sensory evaluation. Bitterness differences observed in the membrane fractions using this sensory evaluation approach reflected those observed for the same fractions presented as a liquid. The flash-chromatography fractions increased in bitterness with an increase in hydrophobicity, except for the 50% EtOH fraction which had little bitterness. Amino acid analysis of the fractions showed enrichment of different essential amino acids in both the bitter and less bitter fractions. The developed food-grade fractionation system, allowed for a simple and reasonably scaled approach to separating a NaCaH, into physicochemically different fractions that could be evaluated by a sensory panel. The method of sensory evaluation used in this study, in which NaCaH samples are impregnated into paper-disks, provided potential solutions for issues such as sample insolubility and limited quantities of sample. As the impregnated paper-disk samples were dehydrated, their long storage life could also be suitable for sensory evaluations distributed by mail for large consumer studies. The research, in this study, allowed for a greater understanding of the physicochemical basis for bitterness in this NaCaH. As some essential amino acids were enriched in the less bitter fractions, selective removal of bitter fractions could allow for the incorporation of the less bitter NaCaH fractions into food products for added nutritional value, without negatively impacting sensory properties. There is potential for this approach to be applied to other food ingredients with undesirable tastes, such as polyphenols.

Proteomic analysis of heat treated bitter gourd (Momordica charantia L. var. Hong Kong Green) using 2D-DIGE.

Science.gov (United States)

Ng, Zhi Xiang; Chua, Kek Heng; Kuppusamy, Umah Rani

2014-04-01

This study aimed to investigate the changes in the proteome of bitter gourd prior to and after subjecting to boiling and microwaving. A comparative analysis of the proteome profiles of raw and thermally treated bitter gourds was performed using 2D-DIGE. The protein content and number of protein spots in raw sample was higher when compared to the cooked samples. Qualitative analysis revealed that 103 (boiled sample) and 110 (microwaved sample) protein spots were up regulated whereas 120 (boiled sample) and 107 (microwaved sample) protein spots were down regulated. Ten protein spots with the highest significant fold change in the cooked samples were involved in carbohydrate/energy metabolisms and stress responses. Small heat shock proteins, superoxide dismutase, quinone oxidoreductase, UDP-glucose pyrophosphorylase and phosphoglycerate kinase play a role in heat-stress-mediated protection of bitter gourd. This study suggests that appropriate heat treatment (cooking methods) can lead to induction of selected proteins in bitter gourd. Copyright © 2013 Elsevier Ltd. All rights reserved.

The influence of sour taste and cold temperature in pharyngeal transit duration in patients with stroke

Directory of Open Access Journals (Sweden)

Paula Cristina Cola

2010-03-01

Full Text Available CONTEXT: The effect of sour taste and food temperature variations in dysphagic patients has not been entirely clarified. OBJECTIVE: To determine the effect of sour and cold food in the pharyngeal transit times of patients with stroke. METHODS: Patients participating in this study were 30 right-handed adults, 16 of which were male and 14 were female, aged 41 to 88 (average age 62.3 years with ictus varying from 1 to 30 days (median of 6 days. To analyze the pharyngeal transit time a videofluoroscopy swallow test was performed. Each patient was observed during swallow of a 5 mL paste bolus given by spoon, totaling four different stimuli (natural, cold, sour and cold sour, one at a time, room temperature (22ºC and cold (8ºC were used. Later, the tests were analyzed using specific software to measure bolus transit time during the pharyngeal phase. RESULTS: The results showed that the pharyngeal transit time was significantly shorter during swallow of cold sour bolus when compared with other stimuli. Conclusion - Sour taste stimuli associated to cold temperature cause significant change in swallowing patterns, by shortening the pharyngeal transit time, which may lead to positive effects in patients with oropharyngeal dysphagia.CONTEXTO: O efeito do sabor azedo e as variações da temperatura dos alimentos em indivíduos disfágicos, ainda não foi totalmente esclarecidos. OBJETIVO: Verificar o efeito do sabor azedo e da temperatura fria no tempo de trânsito faríngeo da deglutição em indivíduos após acidente vascular encefálico hemisférico isquêmico. MÉTODOS: Participaram deste estudo 30 indivíduos adultos, sendo 16 do gênero masculino e 14 do feminino, destros, com faixa etária variando de 41 a 88 anos (média de 62,3 anos e ictus que variou de 1 a 30 dias (mediana de 6 dias. Para analisar o tempo de trânsito faríngeo da deglutição foi realizado o exame de videofluoroscopia da deglutição. Cada indivíduo foi observado durante a

Multiple Linear Regression Analysis Indicates Association of P-Glycoprotein Substrate or Inhibitor Character with Bitterness Intensity, Measured with a Sensor.

Science.gov (United States)

Yano, Kentaro; Mita, Suzune; Morimoto, Kaori; Haraguchi, Tamami; Arakawa, Hiroshi; Yoshida, Miyako; Yamashita, Fumiyoshi; Uchida, Takahiro; Ogihara, Takuo

2015-09-01

P-glycoprotein (P-gp) regulates absorption of many drugs in the gastrointestinal tract and their accumulation in tumor tissues, but the basis of substrate recognition by P-gp remains unclear. Bitter-tasting phenylthiocarbamide, which stimulates taste receptor 2 member 38 (T2R38), increases P-gp activity and is a substrate of P-gp. This led us to hypothesize that bitterness intensity might be a predictor of P-gp-inhibitor/substrate status. Here, we measured the bitterness intensity of a panel of P-gp substrates and nonsubstrates with various taste sensors, and used multiple linear regression analysis to examine the relationship between P-gp-inhibitor/substrate status and various physical properties, including intensity of bitter taste measured with the taste sensor. We calculated the first principal component analysis score (PC1) as the representative value of bitterness, as all taste sensor's outputs shared significant correlation. The P-gp substrates showed remarkably greater mean bitterness intensity than non-P-gp substrates. We found that Km value of P-gp substrates were correlated with molecular weight, log P, and PC1 value, and the coefficient of determination (R(2) ) of the linear regression equation was 0.63. This relationship might be useful as an aid to predict P-gp substrate status at an early stage of drug discovery. © 2014 Wiley Periodicals, Inc. and the American Pharmacists Association.

The neuronal and molecular basis of quinine-dependent bitter taste signaling in Drosophila larvae

Science.gov (United States)

Apostolopoulou, Anthi A.; Mazija, Lorena; Wüst, Alexander; Thum, Andreas S.

2014-01-01

The sensation of bitter substances can alert an animal that a specific type of food is harmful and should not be consumed. However, not all bitter compounds are equally toxic and some may even be beneficial in certain contexts. Thus, taste systems in general may have a broader range of functions than just in alerting the animal. In this study we investigate bitter sensing and processing in Drosophila larvae using quinine, a substance perceived by humans as bitter. We show that behavioral choice, feeding, survival, and associative olfactory learning are all directly affected by quinine. On the cellular level, we show that 12 gustatory sensory receptor neurons that express both GR66a and GR33a are required for quinine-dependent choice and feeding behavior. Interestingly, these neurons are not necessary for quinine-dependent survival or associative learning. On the molecular receptor gene level, the GR33a receptor, but not GR66a, is required for quinine-dependent choice behavior. A screen for gustatory sensory receptor neurons that trigger quinine-dependent choice behavior revealed that a single GR97a receptor gene expressing neuron located in the peripheral terminal sense organ is partially necessary and sufficient. For the first time, we show that the elementary chemosensory system of the Drosophila larva can serve as a simple model to understand the neuronal basis of taste information processing on the single cell level with respect to different behavioral outputs. PMID:24478653

Influence of ph on corrosion control of carbon steel by peroxide injection in sour water

Energy Technology Data Exchange (ETDEWEB)

Vieira, Martins Magda; Baptista, Walmar; Joia, Carlos Jose Bandeira de Mello [PROTEMP - PETROBRAS/CENPES, Cidade Universitaria, Quadra 7, Rio de Janeiro, CEP 21949-900 (Brazil); Ponciano, Gomes Jose Antonio da Cunha [Departamento de Engenharia Metalurgica e de Materiais-COPPE/UFRJ, Cidade Universitaria, Rio de Janeiro (Brazil)

2004-07-01

Sour hydrogen damage is considered the most important corrosive process in the light-ends recovery section of Fluid Catalytic Cracking Units (FCCU). Corrosion in this condition is due to heavy gas oil that originates great amount of contaminants, such as H{sub 2}S, NH{sub 3} and HCN. Hydrogen absorption is promoted by the presence of free cyanides in the environment. The attenuation of this process requires the use of some inhibitors, such as oxygen, hydrogen peroxide (H{sub 2}O{sub 2}) or commercial polysulfides. The effect of these compounds is to neutralize free cyanides (CN{sup -}) into thio-sulfides (SCN{sup -}). When peroxide injection is selected, cyanide concentration in sour water has been used as key parameter to start the peroxide introduction. However, the importance of pH in this system has been pointed out by many authors. The aim of this work is to investigate the influence of pH when peroxide injection is carried out in less alkaline conditions of sour water. Electrochemical techniques - like anodic polarization and hydrogen permeation tests - and weight loss measurements were used to evaluate the effectiveness of corrosion control of carbon steel. It was concluded that at pH 7.5 peroxide injection can drive to an increment of the corrosion rate. Besides that, it was concluded that hydrogen permeation into the metal is promoted. Both detrimental effects were due to elemental sulfur generation in this pH range. The adoption of pH as a key parameter for peroxide injection is then suggested. (authors)

Value of Bitter Leaf ( Vernonia amygdalina ) Meal as Feed ...

African Journals Online (AJOL)

A 28-day feeding trial was conducted to evaluate the effect of bitter leaf (Vernonia amygdalina) leaf meal as feed ingredient on the performance, feed cost and carcass and organ weights of finisher broilers. The leaves were air dried under room temperature, ground and sieved through a 3 mm mesh to produce the meal.

Preliminary evaluation of resistance to powdery mildew (Podosphaera xanthii) in AVRDC collections of bitter gourd (Momordica charantia L.)

Science.gov (United States)

Bitter gourd (Momordica charantia L.) is an important market vegetable in Asia, where it is also used in folk medicine to manage type 2 diabetes. Powdery mildew caused by Podosphaera xanthii is a serious fungal disease of bitter gourd and yield losses of up to 50% have been reported. After observi...

Microbial communities related to sensory attributes in Korean fermented soy bean paste (doenjang).

Science.gov (United States)

Kim, Min Jung; Kwak, Han Sub; Jung, Hee Yeon; Kim, Sang Sook

2016-11-01

Various microbial communities play a role in generating the distinctive sensory characteristics of the traditional Korean soybean paste, doenjang. The objective of this study was to investigate the relationship between sensory characteristics and microbial communities in traditional doenjang. The results of the descriptive analysis revealed that some traditional doenjang (T1-T11) exhibited distinctive characteristics, such as fish sauce flavor, meju, bitterness, sourness, and saltiness, whereas the modified samples (M1-M3) demonstrated sweetness, umami, and an alcohol odor. According to the metagenomic analysis based on 16S rRNA gene sequencing, the phylum Firmicutes was the dominant bacterium in most doenjang. At the genus level, lactic acid bacteria (LAB) were frequently found in most doenjang. Among these LAB, the major genera of bacteria were Tetragenococcus in M2 (60.30%), T3 (91.20%), T8 (48.60%), and T9 (60.90%); Enterococcus in T1 (29.40%), T4 (34.10%), and T10 (50.50%); Leuconostoc in T7 (89.10%); and Lactobacillus in T9 (38.3%). The most frequently occurring non-LAB was Bacillus in M3 (50.10%), T5 (46.50%), and T6 (20.50%), and M1 and T2 contained Staphylococcus and Ochrobactrum as their major non-LAB, respectively. The results of a correlation analysis between the sensory attributes from the descriptive analysis and the microbial communities from 454 pyrosequencing provided an overview for the relationship between sensory characteristics and microbial communities. Ochrobactrum, Stenotrophomonas, Rhodobacteraceae, Proteus, and Luteimonas were found in samples that had a strong fish sauce characteristic. The presence of LAB-Tetragenococcus, Enterococcus, Pediococcus, Carnobacterium, and Weissella-was related to sourness. Enterococcus and Enterobacter were found in samples with a matured flavor and a soft mouthfeel, respectively. The overall results of the study demonstrate that microbial communities found in doenjang were closely related to distinct

Recombinant yeast as a functional tool for understanding bitterness and cucurbitacin biosynthesis in watermelon (Citrullus spp.).

Science.gov (United States)

Davidovich-Rikanati, Rachel; Shalev, Lior; Baranes, Nadine; Meir, Ayala; Itkin, Maxim; Cohen, Shahar; Zimbler, Kobi; Portnoy, Vitaly; Ebizuka, Yutaka; Shibuya, Masaaki; Burger, Yosef; Katzir, Nurit; Schaffer, Arthur A; Lewinsohn, Efraim; Tadmor, Ya'akov

2015-01-01

Cucurbitacins are a group of bitter-tasting oxygenated tetracyclic triterpenes that are produced in the family Cucurbitaceae and other plant families. The natural roles of cucurbitacins in plants are probably related to defence against pathogens and pests. Cucurbitadienol, a triterpene synthesized from oxidosqualene, is the first committed precursor to cucurbitacins produced by a specialized oxidosqualene cyclase termed cucurbitadienol synthase. We explored cucurbitacin accumulation in watermelon in relation to bitterness. Our findings show that cucurbitacins are accumulated in bitter-tasting watermelon, Citrullus lanatus var. citroides, as well as in their wild ancestor, C. colocynthis, but not in non-bitter commercial cultivars of sweet watermelon (C. lanatus var. lanatus). Molecular analysis of genes expressed in the roots of several watermelon accessions led to the isolation of three sequences (CcCDS1, CcCDS2 and ClCDS1), all displaying high similarity to the pumpkin CpCPQ, encoding a protein previously shown to possess cucurbitadienol synthase activity. We utilized the Saccharomyces cerevisiae strain BY4743, heterozygous for lanosterol synthase, to probe for possible encoded cucurbitadienol synthase activity of the expressed watermelon sequences. Functional expression of the two sequences isolated from C. colocynthis (CcCDS1 and CcCDS2) in yeast revealed that only CcCDS2 possessed cucurbitadienol synthase activity, while CcCDS1 did not display cucurbitadienol synthase activity in recombinant yeast. ClCDS1 isolated from C. lanatus var. lanatus is almost identical to CcCDS1. Our results imply that CcCDS2 plays a role in imparting bitterness to watermelon. Yeast has been an excellent diagnostic tool to determine the first committed step of cucurbitacin biosynthesis in watermelon. Copyright © 2014 John Wiley & Sons, Ltd.

Genetic diversity of bitter taste receptor gene family in Sichuan

Indian Academy of Sciences (India)

Genetic diversity of bitter taste receptor gene family in Sichuan domestic and Tibetan chicken populations. YUAN SU DIYAN LI UMA GAUR YAN WANG NAN WU BINLONG CHEN HONGXIAN XU HUADONG YIN YAODONG HU QING ZHU. RESEARCH ARTICLE Volume 95 Issue 3 September 2016 pp 675-681 ...

Bitterness intensity prediction of berberine hydrochloride using an electronic tongue and a GA-BP neural network.

Science.gov (United States)

Liu, Ruixin; Zhang, Xiaodong; Zhang, Lu; Gao, Xiaojie; Li, Huiling; Shi, Junhan; Li, Xuelin

2014-06-01

The aim of this study was to predict the bitterness intensity of a drug using an electronic tongue (e-tongue). The model drug of berberine hydrochloride was used to establish a bitterness prediction model (BPM), based on the taste evaluation of bitterness intensity by a taste panel, the data provided by the e-tongue and a genetic algorithm-back-propagation neural network (GA-BP) modeling method. The modeling characteristics of the GA-BP were compared with those of multiple linear regression, partial least square regression and BP methods. The determination coefficient of the BPM was 0.99965±0.00004, the root mean square error of cross-validation was 0.1398±0.0488 and the correlation coefficient of the cross-validation between the true and predicted values was 0.9959±0.0027. The model is superior to the other three models based on these indicators. In conclusion, the model established in this study has a high fitting degree and may be used for the bitterness prediction modeling of berberine hydrochloride of different concentrations. The model also provides a reference for the generation of BPMs of other drugs. Additionally, the algorithm of the study is able to conduct a rapid and accurate quantitative analysis of the data provided by the e-tongue.

Lactic acid bacteria and yeasts associated with spontaneous fermentations during the production of sour cassava starch in Brazil.

Science.gov (United States)

Lacerda, Inayara C A; Miranda, Rose L; Borelli, Beatriz M; Nunes, Alvaro C; Nardi, Regina M D; Lachance, Marc-André; Rosa, Carlos A

2005-11-25

Sour cassava starch is a traditional fermented food used in the preparation of fried foods and baked goods such as traditional cheese breads in Brazil. Thirty samples of sour cassava starch were collected from two factories in the state of Minas Gerais. The samples were examined for the presence of lactic acid bacteria, yeasts, mesophilic microorganisms, Bacillus cereus and faecal coliforms. Lactic acid bacteria and yeasts isolates were identified by biochemical tests, and the identities were confirmed by molecular methods. Lactobacillus plantarum and Lactobacillus fermentum were the prevalent lactic acid bacteria in product from both factories, at numbers between 6.0 and 9.0 log cfu g(-)(1). Lactobacillus perolans and Lactobacillus brevis were minor fractions of the population. Galactomyces geothricum and Issatchenkia sp. were the prevalent yeasts at numbers of 5.0 log cfu g(-)(1). A species similar to Candida ethanolica was frequently isolated from one factory. Mesophilic bacteria and amylolytic microorganisms were recovered in high numbers at all stages of the fermentation. B. cereus was found at low numbers in product at both factories. The spontaneous fermentations associated with the production of sour cassava starch involve a few species of lactic acid bacteria at high numbers and a variety of yeasts at relatively low numbers.

Environmental engineering interventions to control the expansion of salty lakes and marshes in siwa oasis.

Science.gov (United States)

El-Naggar, Hesham M

2010-01-01

The main activity in Siwa Oasis society is the agriculture, it depends on the groundwater. The agricultural drainage water and the unused saline water of naturally flowing springs are poured into four main salty lakes. This leads to an increase in the surface area of the saltwater lakes, marshes and rise in water table levels. to investigate some environmental engineering interventions to control the expansion of saltwater surface area in Siwa Oasis. Field visits, observation sheets and questionnaire survey with farmers were carried out to find out the main environmental problems in the Oasis. Environmental survey was carried out to collect different rocks and stones samples as natural construction materials from the desert that surrounds Siwa Oasis. Physical analyses, chemical composition and principal mechanical parameters were conducted on the collected samples. After the analysis, the safa rocks were the best natural construction materials in the Siwa Oasis. So, it could be used to build a construction wall around the salty lakes and marshes. Walls could convert the lakes into basins. The water will be evaporated at high rate during summer season by solar energy. After evaporation, the remaining salty rock named "karshef" can be easily collected from the lakes to be used as a low cost construction material for traditional building houses in Siwa Oasis. Therefore, the water level of lakes will be reduced to dryness and land could be reused as agricultural land. Among different rocks, safa rocks proved to be the best natural construction materials to construct a defense wall around the lakes and marshes. They will save about 80% of the concrete cost. The formed karshef rocks from the lakes will be used in the construction of the traditional building houses which will save about 90% of the concrete buildings. This intervention will save energy as it exchanges fuel consuming man-made material such as cement with naturally made material. This can reduce the green

The number of taste buds is related to bitter taste sensitivity in layer and broiler chickens.

Science.gov (United States)

Kudo, Ken-ichi; Shiraishi, Jun-ichi; Nishimura, Shotaro; Bungo, Takashi; Tabata, Shoji

2010-04-01

The relationship between taste sensitivity and the number of taste buds using a bitter tastant, quinine hydrochloride, was investigated in White Leghorn, Rhode Island Red, and broiler chickens. The White Leghorn and Rhode Island Red strains were able to perceive 2.0 mmol/L quinine hydrochloride, but the taste sensitivity of Rhode Island Red chickens was higher than that of White Leghorn chickens. Broiler chickens perceived 0.5 mmol/L quinine hydrochloride. The number of taste buds in the White Leghorn strain was the lowest, then the Rhode Island Red strain, with the number of taste buds highest in the broiler chickens. The number of taste buds was well correlated with bitter taste sensitivity. Therefore, we suggest that the number of taste buds is a vital factor in the perception of bitter taste and may be useful in selecting appropriate feeds for chickens.

Glutamate. Its applications in food and contribution to health.

Science.gov (United States)

Jinap, S; Hajeb, P

2010-08-01

This article reviews application of glutamate in food and its benefits and role as one of the common food ingredients used. Monosodium glutamate is one of the most abundant naturally occurring amino acids which frequently added as a flavor enhancer. It produced a unique taste that cannot be provided by other basic taste (saltiness, sourness, sweetness and bitterness), referred to as a fifth taste (umami). Glutamate serves some functions in the body as well, serving as an energy source for certain tissues and as a substrate for glutathione synthesis. Glutamate has the potential to enhance food intake in older individuals and dietary free glutamate evoked a visceral sensation from the stomach, intestine and portal vein. Small quantities of glutamate used in combination with a reduced amount of table salt during food preparation allow for far less salt to be used during and after cooking. Because glutamate is one of the most intensely studied food ingredients in the food supply and has been found safe, the Joint Expert Committee on Food Additives of the United Nations Food and Agriculture Organization and World Health Organization placed it in the safest category for food additives. Despite a widespread belief that glutamate can elicit asthma, migraine headache and Chinese Restaurant Syndrome (CRS), there are no consistent clinical data to support this claim. In addition, findings from the literature indicate that there is no consistent evidence to suggest that individuals may be uniquely sensitive to glutamate. 2010 Elsevier Ltd. All rights reserved.

A composition algorithm based on crossmodal taste-music correspondences

Directory of Open Access Journals (Sweden)

Bruno eMesz

2012-04-01

Full Text Available While there is broad consensus about the structural similarities between language and music, comparably less attention has been devoted to semantic correspondences between these two ubiquitous manifestations of human culture. We have investigated the relations between music and a narrow and bounded domain of semantics: the words and concepts referring to taste sensations. In a recent work, we found that taste words were consistently mapped to musical parameters. Bitter is associated with low-pitched and continuous music (legato, salty is characterized by silences between notes (staccato, sour is high pitched, dissonant and fast and sweet is consonant, slow and soft (Mesz2011. Here we extended these ideas, in a synergistic dialog between music and science, investigating whether music can be algorithmically generated from taste-words. We developed and implemented an algorithm that exploits a large corpus of classic and popular songs. New musical pieces were produced by choosing fragments from the corpus and modifying them to minimize their distance to the region in musical space that characterizes each taste. In order to test the capability of the produced music to elicit significant associations with the different tastes, musical pieces were produced and judged by a group of non musicians. Results showed that participants could decode well above chance the taste-word of the composition. We also discuss how our findings can be expressed in a performance bridging music and cognitive science.

Time-intensity profile of pitanga nectar (Eugenia uniflora L.) with different sweeteners: Sweetness and bitterness.

Science.gov (United States)

Freitas, Mírian Luisa Faria; de Lima Dutra, Mariana Borges; Bolini, Helena Maria André

2016-01-01

Pitanga has been used by the Brazilian food industry mainly for juice production. This fruit shows good economic potential due to its high concentration of vitamins and minerals. The aim of the present work was to characterize the time-intensity profile of pitanga nectar sweetened with different sweeteners to verify differences on the perception of sweet and bitter tastes. The sweeteners used to replace sucrose were sucralose, aspartame, stevia 40% rebaudioside A, stevia 95% rebaudioside A, neotame, and 2:1 cyclamate/saccharin blend. Fifteen assessors were selected according to their discriminating capability and trained to participate in the time-intensity analysis for sweetness and bitterness. The samples prepared with sucralose and 2:1 cyclamate/saccharin blend presented a similar sweetness profile to the sample prepared with sucrose, and the samples prepared with sucralose and aspartame presented a similar bitterness profile to the sample prepared with sucrose. Thus, sucralose would be the most suitable sweetener to replace sucrose in pitanga nectar. © The Author(s) 2015.

An explanation for the natural de-bittering of Hurma olives during ripening on the tree

International Nuclear Information System (INIS)

Susamci, E.; Romero, C.; Tuncay, O.; Brenes, M.

2017-01-01

Harvested olives require further processing to make them edible due to their content in the bitter substance oleuropein. However, some olives of the Erkence cultivar naturally de-bitter on the tree giving rise to the so-called Hurma olives. In this study, the evolution of the chemical characteristics of Erkence and Hurma olives harvested from the northeast and southwest area of trees located in the Karaburun Peninsula was assayed. It was confirmed that the oleuropein content in Hurma olives was much lower (< 2000 mg/kg fresh weight) than Erkence, which reached 35.000 mg/kg fresh weight at the beginning of the season. In addition, no free or polymerized anthocyanins were found in Hurma fruit in contrast to ripened Erkence fruit. The concentration of glucose was also lower in Hurma than Erkence olives. These results suggest that the enzymatic oxidation of oleuropein could be responsible for the natural de-bittering of Hurma olives during their ripening on the tree. [es

Quality evaluation of Poza bitters, a new poly herbal formulation in ...

African Journals Online (AJOL)

70:5) showed three spots with Rf values similar to some of references used. High performance liquid chromatography fingerprint showed two retention times of poza bitters which were not similar to those of the reference standards: hesperidin ...

Development of preparative and analytical methods of the hop bitter acid oxide fraction and chemical properties of its components.

Science.gov (United States)

Taniguchi, Yoshimasa; Matsukura, Yasuko; Taniguchi, Harumi; Koizumi, Hideki; Katayama, Mikio

2015-01-01

The bitter acids in hops (Humulus lupulus L.) and beer, such as α-, β-, and iso-α-acids, are known to affect beer quality and display various physiological effects. However, these compounds readily oxidize, and the effect of the oxides on the properties of beer or their potential health benefits are not well understood. In this study, we developed a simple preparative method for the bitter acid oxide fraction derived from hops and designated the constituents as matured hop bitter acids (MHBA). HPLC-PDA-ESI/HRMS and MS(2) revealed that MHBA are primarily composed of α-acid-derived oxides, which possess a common β-tricarbonyl moiety in their structures similar to α-, β-, and iso-α-acids. We also developed a quantitative analytical method of whole MHBA by HPLC, which showed high precision and reproducibility. Using our newly developed method, the concentration of whole MHBA in several commercial beers was evaluated. Our results will promote the study of bitter acid oxides.

Domino effect of pollution from sour gas fields : failing legume nodulation and the honey industry

International Nuclear Information System (INIS)

Pirker, H.J.

1998-01-01

The sustainability of the honey industry in Alberta's Peace Country has been threatened by pollution from sour gas fields. The region has suffered crop reductions and chlorosis in grains, grasses, and legumes. Severe die-back and die-off of aspens and poplars has also been observed. Crops per colony were reduced by as much as 75 per cent, and winter losses more than tripled. Nectar flow patterns shifted from main flow in early summer to late flows in August or September from second growth alfalfa. A sampling of 27 fields found nitrogen fixation in alfalfa and red clovers lacking in areas downwind from major oil and sour gas flaring facilities. The reduction of the early season nectar flow appears to be caused by the synergistic interaction of ozone and sulphur compounds when ozone levels are at their highest. Reduced ozone levels in the fall permit a late, but uncertain flow from alfalfa plants

Domino effect of pollution from sour gas fields : failing legume nodulation and the honey industry

Energy Technology Data Exchange (ETDEWEB)

Pirker, H.J. [Peace Country Agricultural Protection Association, AB (Canada)

1998-10-01

The sustainability of the honey industry in Alberta`s Peace Country has been threatened by pollution from sour gas fields. The region has suffered crop reductions and chlorosis in grains, grasses, and legumes. Severe die-back and die-off of aspens and poplars has also been observed. Crops per colony were reduced by as much as 75 per cent, and winter losses more than tripled. Nectar flow patterns shifted from main flow in early summer to late flows in August or September from second growth alfalfa. A sampling of 27 fields found nitrogen fixation in alfalfa and red clovers lacking in areas downwind from major oil and sour gas flaring facilities. The reduction of the early season nectar flow appears to be caused by the synergistic interaction of ozone and sulphur compounds when ozone levels are at their highest. Reduced ozone levels in the fall permit a late, but uncertain flow from alfalfa plants.

Ruzu ® herbal bitters and glibenclamide tablets: Dissolution and in ...

African Journals Online (AJOL)

Background: The concomitant intake of poly-herbal medicines with orthodox drugs raises huge concerns about herb-drug interactions and patient safety, especially as the pharmacokinetic properties of these herbal medicines are not known. Objectives: This study aimed to determine the effect of Ruzu® herbal bitters on the ...

Inhibitory effect of cyanide on wastewater nitrification determined using SOUR and RNA-based gene-specific assays

Science.gov (United States)

The effect of CN- (CN-) on nitrification was examined with samples from nitrifying wastewater enrichments using two different approaches: by measuring substrate (ammonia) specific oxygen uptake rates (SOUR), and by using RT-qPCR to quantify the transcripts of functional genes inv...

Chemical and nutritional changes in bitter and sweet lupin seeds (Lupinus albus L.) during bulgur production.

Science.gov (United States)

Yorgancilar, Mustafa; Bilgiçli, Nermin

2014-07-01

In this research, bitter and sweet Lupin (Lupinus albus L.) seeds were used in bulgur production. The proximate chemical compositions and the contents of phytic acid, mineral, amino acid and fatty acid of raw material and processed lupin seeds as bulgur were determined. The sensory properties of bulgur samples were also researched. Bulgur process decreased ash, fat and phytic acid content of lupin seeds while significant increase (p sweet lupin bulgurs were found as 18.8% and 21.3%, respectively. Generally sweet lupin seeds/bulgurs showed rich essential amino acids composition than that of bitter seeds/bulgurs. Linoleic and linolenic acid content of the lupin was negatively affected by bulgur process. Bitter lupin bulgur received lower scores in terms of taste, odor and overall acceptability than sweet lupin bulgur in sensory evaluation. Sweet lupin bulgur can be used as new legume-based product with high nutritional and sensorial properties.

Study of the effects of the casein derived bitter tastant on the melanophores in milieu with the melatonin receptors.

Science.gov (United States)

Mubashshir, Md; Ahmed, Fraz; Ovais, Mohd

2011-10-01

The present study was undertaken to ascertain whether the casein derived bitter tastant Cyclo (Leu-Trp) [CLT] has an affinity or not for the particular receptors of the pineal hormone, melatonin, on the melanophores of a major carp Labeo rohita (Ham.). The bitter tastant CLT, in the dose range of 3.34×10(-16) M to 3.34×10(-4) M, has induced an aggregatory effect but not in a dose dependent manner. Binding of CLT with the receptors may vary at different concentrations. Denervation of the melanophores has shown a complete inhibition of the CLT mediated aggregation. Prazosin has partially inhibited the aggregatory effect of CLT. Moreover, the bitter tastant's response is mediated through the α2 adrenoceptors only at particular dose ranges. The MT1 and MT2 melatonin receptor antagonist luzindole and the MT2 specific antagonist K185 have perfectly blocked the aggregatory effects of CLT. We have found that the CLT mediated aggregatory effect is dependent upon the release of neurotransmitters and the two subtypes of melatonin (MT) receptors (MT1 and MT2) possess a perfect affinity towards the bitter tastant CLT. Our study demands a need to further make a clinical research on the effects of bitter tastants on the physiology of the biological rhythm maintaining hormone melatonin.

The effect of Yoyo bitters on the pharmacokinetics of single oral ...

African Journals Online (AJOL)

Blood samples were collected and analyzed for paracetamol using spectrophotometric method. The values obtained for the pharmacokinetics parameters when paracetamol was administered alone falls within previously reported values. Yoyo bitters did not statistically (P>0.05) affect the pharmacokinetics of paracetamol ...

Op het grensvlak van chemie en biotechnologie (interview met Harry Bitter)

NARCIS (Netherlands)

Gool, van J.; Bitter, J.H.

2015-01-01

Harry Bitter, sinds twee jaar hoogleraar Biobased Chemistry & Technology aan de Wageningen Universiteit, pleit voor meer chemie en katalyse in het onderzoek naar biobased producten. ‘Mijn onderzoeksfocus ligt op hoe je de omzettingen van biomassa naar product zo optimaal mogelijk kunt uitvoeren.

A novel quantified bitterness evaluation model for traditional Chinese herbs based on an animal ethology principle.

Science.gov (United States)

Han, Xue; Jiang, Hong; Han, Li; Xiong, Xi; He, Yanan; Fu, Chaomei; Xu, Runchun; Zhang, Dingkun; Lin, Junzhi; Yang, Ming

2018-03-01

Traditional Chinese herbs (TCH) are currently gaining attention in disease prevention and health care plans. However, their general bitter taste hinders their use. Despite the development of a variety of taste evaluation methods, it is still a major challenge to establish a quantitative detection technique that is objective, authentic and sensitive. Based on the two-bottle preference test (TBP), we proposed a novel quantitative strategy using a standardized animal test and a unified quantitative benchmark. To reduce the difference of results, the methodology of TBP was optimized. The relationship between the concentration of quinine and animal preference index (PI) was obtained. Then the PI of TCH was measured through TBP, and bitterness results were converted into a unified numerical system using the relationship of concentration and PI. To verify the authenticity and sensitivity of quantified results, human sensory testing and electronic tongue testing were applied. The quantified results showed a good discrimination ability. For example, the bitterness of Coptidis Rhizoma was equal to 0.0579 mg/mL quinine, and Nelumbinis Folium was equal to 0.0001 mg/mL. The validation results proved that the new assessment method for TCH was objective and reliable. In conclusion, this study provides an option for the quantification of bitterness and the evaluation of taste masking effects.

Aquatic ecosystem health and trophic status classification of the Bitter Lakes along the main connecting link between the Red Sea and the Mediterranean.

Science.gov (United States)

El-Serehy, Hamed A; Abdallah, Hala S; Al-Misned, Fahad A; Irshad, Rizwan; Al-Farraj, Saleh A; Almalki, Esam S

2018-02-01

The Bitter Lakes are the most significant water bodies of the Suez Canal, comprising 85% of the water volume, but spreading over only 24% of the length of the canal. The present study aims at investigation of the trophic status of the Bitter Lakes employing various trophic state indices, biotic and abiotic parameters, thus reporting the health of the Lake ecosystem according to the internationally accepted classification criteria's. The composition and abundance of phytoplankton with a dominance of diatoms and a decreased population density of 4315-7376 ind. l -1 reflect the oligotrophic nature of this water body. The intense growth of diatoms in the Bitter Lakes depends on silicate availability, in addition to nitrate and phosphate. If the trophic state index (TSI) is applied to the lakes under study it records that the Bitter Lakes have an index under 40. Moreover, in the total chlorophyll- a measurements of 0.35-0.96 µg l -1 there are more indicative of little algal biomass and lower biological productivity. At 0.76-2.3 µg l -1 , meanwhile, the low quantity of Phosphorus is a further measure of low biological productivity. In the Bitter Lakes, TN/TP ratios are high and recorded 147.4, and 184.7 for minimum and maximum ratios, respectively. These values indicate that in Bitter lakes, the limiting nutrient is phosphorus and confirm the oligotrophic status of the Bitter Lakes. The latter conclusion is supported by Secchi disc water clarity measurements, showing that light can penetrate, and thus algae can photosynthesize, as deep as >13 m. This study, therefore, showed that the Bitter Lakes of the Suez Canal exhibit oligotrophic conditions with clear water, low productivity and with no algal blooming.

Changes in sour cherry (Prunus cerasus L.) antioxidants during nectar processing and in vitro gastrointestinal digestion.

NARCIS (Netherlands)

Toydemir, G.; Capanoglu, E.; Kamiloglu, S.; Boyacioglu, D.; Vos, de C.H.; Hall, R.D.; Beekwilder, M.J.

2013-01-01

Sour cherry (Prunus cerasus L.) is rich in polyphenols, and like its processed products, is especially rich in anthocyanins. We have applied HPLC, spectrophotometric and on-line antioxidant detection methods to follow the fate of cherry antioxidants during an entire multi-step industrial-scale

Rapid and sensitive ultrasonic-assisted derivatisation microextraction (UDME) technique for bitter taste-free amino acids (FAA) study by HPLC-FLD.

Science.gov (United States)

Chen, Guang; Li, Jun; Sun, Zhiwei; Zhang, Shijuan; Li, Guoliang; Song, Cuihua; Suo, Yourui; You, Jinmao

2014-01-15

Amino acids, as the main contributors to taste, are usually found in relatively high levels in bitter foods. In this work, we focused on seeking a rapid, sensitive and simple method to determine FAA for large batches of micro-samples and to explore the relationship between FAA and bitterness. Overall condition optimisation indicated that the new UDME technique offered higher derivatisation yields and extraction efficiencies than traditional methods. Only 35min was needed in the whole operation process. Very low LLOQ (Lower limit of quantification: 0.21-5.43nmol/L) for FAA in twelve bitter foods was obtained, with which BTT (bitter taste thresholds) and CABT (content of FAA at BTT level) were newly determined. The ratio of CABT to BTT increased with decreasing of BTT. This work provided powerful potential for the high-throughput trace analysis of micro-sample and also a methodology to study the relationship between the chemical constituents and the taste. Copyright © 2013 Elsevier Ltd. All rights reserved.

Enhancement of Retronasal Odors by Taste

OpenAIRE

Green, Barry G.; Nachtigal, Danielle; Hammond, Samuel; Lim, Juyun

2011-01-01

Psychophysical studies of interactions between retronasal olfaction and taste have focused most often on the enhancement of tastes by odors, which has been attributed primarily to a response bias (i.e., halo dumping). Based upon preliminary evidence that retronasal odors could also be enhanced by taste, the present study measured both forms of enhancement using appropriate response categories. In the first experiment, subjects rated taste (“sweet,” “sour,” “salty,” and “bitter”) and odor (“ot...

Toxicity studies in rats fed nature cure bitters | Aniagu | African ...

African Journals Online (AJOL)

Graded doses of Nature Cure Bitters (NCB) were administered daily (100, 200 and 400 mg/kg p.o) to rats for 28 days and the effects on body weight, organ weight, clinical signs, gross pathology, haematology, histology and serum biochemical parameters were evaluated. The relative weights of the heart, liver and testes of ...

Sweetness and bitterness taste of meals per se does not mediate gastric emptying in humans.

Science.gov (United States)

Little, Tanya J; Gupta, Nili; Case, R Maynard; Thompson, David G; McLaughlin, John T

2009-09-01

In cell line and animal models, sweet and bitter tastants induce secretion of signaling peptides (e.g., glucagon-like peptide-1 and cholecystokinin) and slow gastric emptying (GE). Whether human GE and appetite responses are regulated by the sweetness or bitterness per se of ingested food is, however, unknown. We aimed to determine whether intragastric infusion of "equisweet" (Study A) or "equibitter" (Study B) solutions slow GE to the same extent, and whether a glucose solution made sweeter by the addition of saccharin will slow GE more potently than glucose alone. Healthy nonobese subjects were studied in a single-blind, randomized fashion. Subjects received 500-ml intragastric infusions of predetermined equisweet solutions of glucose (560 mosmol/kgH(2)O), fructose (290 mosmol/kgH(2)O), aspartame (200 mg), and saccharin (50 mg); twice as sweet glucose + saccharin, water (volumetric control) (Study A); or equibitter solutions of quinine (0.198 mM), naringin (1 mM), or water (Study B). GE was evaluated using a [(13)C]acetate breath test, and hunger and fullness were scored using visual analog scales. In Study A, equisweet solutions did not empty similarly. Fructose, aspartame, and saccharin did not slow GE compared with water, but glucose did (P solution (P > 0.05, compared with glucose alone). In Study B, neither bitter tastant slowed GE compared with water. None of the solutions modulated perceptions of hunger or fullness. We conclude that, in humans, the presence of sweetness and bitterness taste per se in ingested solutions does not appear to signal to influence GE or appetite perceptions.

Effects of caloric deprivation and satiety on sensitivity of the gustatory system

Directory of Open Access Journals (Sweden)

Zverev Yuriy P

2004-02-01

Full Text Available Abstract Background Sensitivity of the gustatory system could be modulated by a number of short-term and long-term factors such as body mass, gender, age, local and systemic diseases and pathological processes, excessive alcohol drinking, drug dependence, smoking, composition of oral fluid, state of oral hygiene, consumption of some foods among many others. A few studies have demonstrated the effects of hunger and caloric satiety on sensitivity of the gustatory system in obese humans and animals. The aim of the present study was to assess the effects of short-term caloric deprivation and satiety on recognition taste thresholds of healthy, non-smoking, non-drinking, non-obese young male subjects. The two-alternative forced-choice technique was used to measure taste threshold. Results Recognition thresholds for sucrose and salt were significantly lower during fasting state than after a meal (t = 2.23, P Conclusions Short-term caloric deprivation in our study model was associated with increased taste sensitivity to sweet and salty substances compared to satiated state while taste sensitivity to bitter substances was not affected by the conditions of measurements. Selective modulation of sensitivity of the gustatory system might reflect the different biological importance of salty, sweet and bitter qualities of taste.

Cross-Linkable Polyimide Membranes for Improved Plasticization Resistance and Permselectivity in Sour Gas Separations

KAUST Repository

Kraftschik, Brian

2013-09-10

A series of cross-linkable membrane materials based on the 6FDA-DAM:DABA (3:2) polyimide backbone were synthesized for improved sour gas separation performance, in terms of both membrane stability and permselectivity. Short-chain poly(ethylene glycol) (PEG) molecules were used as cross-linking agents in an esterification-based cross-linking reaction. Pure and mixed gas permeation and pure gas sorption experiments were performed on dense films of these materials. Compared to unmodified 6FDA-DAM:DABA (3:2), higher sour gas permselectivity and membrane stability were achieved under aggressive feed conditions. H2S-induced plasticization was not evident until pure H2S feed pressures greater than approximately 6-8 bar. Pure CO 2-induced plasticization only occurred at feed pressures greater than about 25 bar. Under mixed gas feed conditions with 20% H2S, 20% CO2, and 60% CH4 at 35 C, attractive selectivities above 22 and 27 for H2S/CH4 and CO2/CH4, respectively, were observed for a feed pressure of 62 bar with both triethylene glycol and tetraethylene glycol cross-linking agents. © 2013 American Chemical Society.

Cross-Linkable Polyimide Membranes for Improved Plasticization Resistance and Permselectivity in Sour Gas Separations

KAUST Repository

Kraftschik, Brian; Koros, William J.

2013-01-01

A series of cross-linkable membrane materials based on the 6FDA-DAM:DABA (3:2) polyimide backbone were synthesized for improved sour gas separation performance, in terms of both membrane stability and permselectivity. Short-chain poly(ethylene glycol) (PEG) molecules were used as cross-linking agents in an esterification-based cross-linking reaction. Pure and mixed gas permeation and pure gas sorption experiments were performed on dense films of these materials. Compared to unmodified 6FDA-DAM:DABA (3:2), higher sour gas permselectivity and membrane stability were achieved under aggressive feed conditions. H2S-induced plasticization was not evident until pure H2S feed pressures greater than approximately 6-8 bar. Pure CO 2-induced plasticization only occurred at feed pressures greater than about 25 bar. Under mixed gas feed conditions with 20% H2S, 20% CO2, and 60% CH4 at 35 C, attractive selectivities above 22 and 27 for H2S/CH4 and CO2/CH4, respectively, were observed for a feed pressure of 62 bar with both triethylene glycol and tetraethylene glycol cross-linking agents. © 2013 American Chemical Society.

Formation and Control of Sulfur Oxides in Sour Gas Oxy-Combustion: Prediction Using a Reactor Network Model

KAUST Repository

Bongartz, Dominik

2015-11-19

© 2015 American Chemical Society. Sour natural gas currently requires expensive gas cleanup before it can be used in power generation because it contains large amounts of hydrogen sulfide (H2S) and carbon dioxide (CO2) that entail a low heating value and highly corrosive combustion products. A potential alternative is to use the gas directly in a gas turbine process employing oxy-fuel combustion, which could eliminate the need for gas cleanup while also enabling the application of carbon capture and sequestration, possibly combined with enhanced oil recovery (EOR). However, the exact influence of an oxy-fuel environment on the combustion products of sour gas has not been quantified yet. In this work, we used a reactor network model for the combustor and the gas turbine together with our recently assembled and validated detailed chemical reaction mechanism for sour gas combustion to investigate the influence of some basic design parameters on the combustion products of natural gas and sour gas in CO2 or H2O diluted oxy-fuel combustion as well as in conventional air combustion. Our calculations show that oxy-fuel combustion produces up to 2 orders of magnitude less of the highly corrosive product sulfur trioxide (SO3) than air combustion, which clearly demonstrates its potential in handling sulfur containing fuels. Unlike in air combustion, in oxy-fuel combustion, SO3 is mainly formed in the flame zone of the combustor and is then consumed as the combustion products are cooled in the dilution zone of the combustor and the turbine. In oxy-fuel combustion, H2O dilution leads to a higher combustion efficiency than CO2 dilution. However, if the process is to be combined with EOR, CO2 dilution makes it easier to comply with the very low levels of oxygen (O2) required in the EOR stream. Our calculations also show that it might even be beneficial to operate slightly fuel-rich because this simultaneously decreases the O2 and SO3 concentration further. The flame zone

Convergent adaptations: bitter manioc cultivation systems in fertile anthropogenic dark earths and floodplain soils in Central Amazonia.

Directory of Open Access Journals (Sweden)

James Angus Fraser

Full Text Available Shifting cultivation in the humid tropics is incredibly diverse, yet research tends to focus on one type: long-fallow shifting cultivation. While it is a typical adaptation to the highly-weathered nutrient-poor soils of the Amazonian terra firme, fertile environments in the region offer opportunities for agricultural intensification. We hypothesized that Amazonian people have developed divergent bitter manioc cultivation systems as adaptations to the properties of different soils. We compared bitter manioc cultivation in two nutrient-rich and two nutrient-poor soils, along the middle Madeira River in Central Amazonia. We interviewed 249 farmers in 6 localities, sampled their manioc fields, and carried out genetic analysis of bitter manioc landraces. While cultivation in the two richer soils at different localities was characterized by fast-maturing, low-starch manioc landraces, with shorter cropping periods and shorter fallows, the predominant manioc landraces in these soils were generally not genetically similar. Rather, predominant landraces in each of these two fertile soils have emerged from separate selective trajectories which produced landraces that converged for fast-maturing low-starch traits adapted to intensified swidden systems in fertile soils. This contrasts with the more extensive cultivation systems found in the two poorer soils at different localities, characterized by the prevalence of slow-maturing high-starch landraces, longer cropping periods and longer fallows, typical of previous studies. Farmers plant different assemblages of bitter manioc landraces in different soils and the most popular landraces were shown to exhibit significantly different yields when planted in different soils. Farmers have selected different sets of landraces with different perceived agronomic characteristics, along with different fallow lengths, as adaptations to the specific properties of each agroecological micro-environment. These findings open

Convergent Adaptations: Bitter Manioc Cultivation Systems in Fertile Anthropogenic Dark Earths and Floodplain Soils in Central Amazonia

Science.gov (United States)

Fraser, James Angus; Alves-Pereira, Alessandro; Junqueira, André Braga; Peroni, Nivaldo; Clement, Charles Roland

2012-01-01

Shifting cultivation in the humid tropics is incredibly diverse, yet research tends to focus on one type: long-fallow shifting cultivation. While it is a typical adaptation to the highly-weathered nutrient-poor soils of the Amazonian terra firme, fertile environments in the region offer opportunities for agricultural intensification. We hypothesized that Amazonian people have developed divergent bitter manioc cultivation systems as adaptations to the properties of different soils. We compared bitter manioc cultivation in two nutrient-rich and two nutrient-poor soils, along the middle Madeira River in Central Amazonia. We interviewed 249 farmers in 6 localities, sampled their manioc fields, and carried out genetic analysis of bitter manioc landraces. While cultivation in the two richer soils at different localities was characterized by fast-maturing, low-starch manioc landraces, with shorter cropping periods and shorter fallows, the predominant manioc landraces in these soils were generally not genetically similar. Rather, predominant landraces in each of these two fertile soils have emerged from separate selective trajectories which produced landraces that converged for fast-maturing low-starch traits adapted to intensified swidden systems in fertile soils. This contrasts with the more extensive cultivation systems found in the two poorer soils at different localities, characterized by the prevalence of slow-maturing high-starch landraces, longer cropping periods and longer fallows, typical of previous studies. Farmers plant different assemblages of bitter manioc landraces in different soils and the most popular landraces were shown to exhibit significantly different yields when planted in different soils. Farmers have selected different sets of landraces with different perceived agronomic characteristics, along with different fallow lengths, as adaptations to the specific properties of each agroecological micro-environment. These findings open up new avenues for

Application of natural antimicrobial compounds for reservoir souring and MIC prevention in offshore oil and gas production systems

DEFF Research Database (Denmark)

Thomsen, Mette Hedegaard; Skovhus, Torben Lund; Mashietti, Marco

Offshore oil production facilities are subjectable to internal corrosion, potentially leading to human and environmental risk and significant economic losses. Microbiologically influenced corrosion (MIC) and reservoir souring - sulphide production by sulfate reducing microorganisms in the reservo...

Formation and Control of Sulfur Oxides in Sour Gas Oxy-Combustion: Prediction Using a Reactor Network Model

KAUST Repository

Bongartz, Dominik; Shanbhogue, Santosh J.; Ghoniem, Ahmed F.

2015-01-01

© 2015 American Chemical Society. Sour natural gas currently requires expensive gas cleanup before it can be used in power generation because it contains large amounts of hydrogen sulfide (H2S) and carbon dioxide (CO2) that entail a low heating

Crystallization and preliminary X-ray studies of a galactose-specific lectin from the seeds of bitter gourd (Momordica charantia)

International Nuclear Information System (INIS)

Chandran, Thyageshwar; Sharma, Alok; Vijayan, M.

2010-01-01

A galactose-specific lectin purified from the seeds of bitter gourd (M. charantia) has been crystallized and preliminary X-ray study of the crystals has been carried out. A galactose-specific lectin from the seeds of bitter gourd (Momordica charantia) is a four-chain type II ribosome-inactivating protein (RIP) resulting from covalent association through a disulfide bridge between two identical copies of a two-chain unit. The available structural information on such four-chain RIPs is meagre. The bitter gourd lectin was therefore crystallized for structural investigation and the crystals have been characterized. It is anticipated that the structure of the orthorhombic crystals will be analysed using molecular replacement by taking advantage of its sequence, and presumably structural, homology to normal two-chain type II RIPs

Intrinsic bitterness of flavonoids and isoflavonoids and masking of their taste activity

NARCIS (Netherlands)

Roland, W.S.U.

2014-01-01

Many flavonoids and isoflavonoids have been associated with beneficial health effects. Therefore, consumption of (iso)flavonoid-rich food products, and enrichment of foods with (iso)flavonoids is becoming increasingly popular. However, several (iso)flavonoids have been reported as bitter.

Reducing the Bitterness of Tuna (Euthynnus pelamis) Dark Meat with Lactobacillus casei subsp. casei ATCC 393

OpenAIRE

Ernani S. Sant’Anna; Luiz H. Beirão; Fabiano Cleber Bertoldi

2004-01-01

During the process of canning tuna fish, considerable amounts of dark tuna meat are left over because of its bitterness, which are then used in the production of animal food. Fermentation with Lactobacillus casei subsp. casei ATCC 393 was used as an alternative to reduce this bitter taste. Samples of meat were prepared, vacuum packed and then stored at –18 °C. The frozen dark meat was used immediately after defrosting and the experiment was carried out with 2 and 4 % of NaCl with the addition...

Salty or sweet? Nutritional quality, consumption, and cost of snacks served in afterschool programs.

Science.gov (United States)

Beets, Michael W; Weaver, Robert G; Tilley, Falon; Turner-McGrievy, Gabrielle; Huberty, Jennifer; Ward, Dianne S; Freedman, Darcy A

2015-02-01

Snacks served in afterschool programs (ASPs, 3-6 pm) represent an important opportunity to promote healthy eating. ASP policies suggest a fruit/vegetable is served daily, while sugar-sweetened foods/beverages and artificially flavored snacks are eliminated. Limited information exists on the types of snacks served in ASPs, if snacks meet existing nutrition policies, whether children eat the snacks, and their cost. Direct observation of snacks served and consumed was collected in 20 ASPs serving over 1700 elementary age children. The number of days that snacks were served/week was evaluated for compliance with nutrition policies. Costs of snacks were collected via receipts. Programs served desserts and artificially flavored salty snacks on 2.7 and 2.1 days/week. Fruits and vegetables were served 0.6 and 0.1 days/week, respectively. Sugar-sweetened beverages were served 1.8 days/week. Of the children (N = 383) observed, 75% to 100% consumed the snack served, with 95% and 100% of served fruits/vegetables consumed. No ASP served fruit/vegetables daily, 18 served sugar-sweetened foods, 16 served artificially flavored snacks, and 14 served sugar-sweetened beverages. Desserts and salty snacks cost $0.27-$0.32/snack vs $0.38-$0.40/snack for vegetables/fruits. The quality of snacks failed to meet nutrition policies and consists of predominately high-sugar and artificially flavored options. Strategies to improve snack offerings in ASPs while addressing price barriers are required. © 2015, American School Health Association.

Salty or Sweet? Nutritional quality, consumption, and cost of snacks served in afterschool programs

Science.gov (United States)

Beets, Michael W.; Weaver, R. Glenn; Tilley, Falon; Turner-McGrievy, Brie; Huberty, Jennifer; Ward, Dianne S.; Freedman, Darcy A.

2015-01-01

BACKGROUND Snacks served in afterschool programs (ASPs, 3–6pm) represent an important opportunity to promote healthy eating. ASP policies suggest a fruit/vegetable is served daily, while sugar-sweetened foods/beverages and artificially-flavored snacks are eliminated. Limited information exists on the types of snacks served in ASPs, if snacks meet existing nutrition policies, whether children eat the snacks, and their cost. METHODS Direct observation of snacks served and consumed was collected in 20 ASPs serving over 1,700 elementary-age children. The number of days snacks were served/week was evaluated for compliance with nutrition policies. Costs of snacks were collected via receipts. RESULTS Programs served desserts and artificially-flavored salty-snacks on 2.7 and 2.1 days/week. Fruits and vegetables were served 0.6 and 0.1 days/wk, respectively. Sugar-sweetened-beverages were served 1.8 days/wk. Of the children (N=383) observed, 75–100% consumed the snack served, with 95% and 100% of served fruits/vegetables consumed. No ASP served fruit/vegetables daily, 18 served sugar-sweetened foods, 16 served artificially-flavored snacks, and 14 served sugar-sweetened-beverages. Desserts and salty-snacks cost $0.27–$0.32/snack vs. $0.38–$0.40/snack for vegetables/fruits. CONCLUSIONS The quality of snacks failed to meet nutrition policies and consists of predominately high-sugar and artificially-flavored options. Strategies to improve snack offerings in ASPs while addressing price barriers are required. PMID:25564980

Bitter gourd reduces elevated fasting plasma glucose levels in an intervention study among prediabetics in Tanzania.

Science.gov (United States)

Krawinkel, Michael B; Ludwig, Christine; Swai, Mark E; Yang, Ray-Yu; Chun, Kwok Pan; Habicht, Sandra D

2018-04-24

Impaired glucose tolerance and diabetes mellitus have become major health issues even in non-industrialized countries. As access to clinical management is often poor, dietary interventions and alternative medicines are required. For bitter gourd, Momordica charantia L., antidiabetic properties have been claimed. The main objective of the intervention study was to assess antidiabetic effects of daily bitter gourd consumption of 2.5g powder over the course of eight weeks among prediabetic individuals. In a randomized placebo-controlled single blinded clinical trial, 52 individuals with prediabetes were studied after consuming a bitter gourd or a cucumber juice. For reducing the impact of between subject differences in the study population, a crossover design was chosen with eight weeks for each study period and four weeks washout in between. Fasting plasma glucose was chosen as the primary outcome variable. Comparing the different exposures, the CROS analysis (t=-2.23, p=0.031, r=0.326) revealed a significant difference in the change of FPG of 0.31mmol/L (5.6mg/dL) with a trend (R 2 =0,42387). The number of 44 finally complete data sets achieved a power of 0.82, with a medium-to-large effect size (Cohen's d 0.62). The effect was also proven by a general linear mixed model (estimate 0.31; SE: 0.12; p: 0.01; 95%CI: 0.08; 0.54). Not all participants responded, but the higher the initial blood glucose levels were, the more pronounced the effect was. No serious adverse effects were observed. Bitter gourd supplementation appeared to have benefits in lowering elevated fasting plasma glucose in prediabetes. The findings should be replicated in other intervention studies to further investigate glucose lowering effects and the opportunity to use bitter gourd for dietary self-management, especially in places where access to professional medical care is not easily assured. Copyright © 2018 The Authors. Published by Elsevier B.V. All rights reserved.

Origin and differential selection of allelic variation at TAS2R16 associated with salicin bitter taste sensitivity in Africa.

Science.gov (United States)

Campbell, Michael C; Ranciaro, Alessia; Zinshteyn, Daniel; Rawlings-Goss, Renata; Hirbo, Jibril; Thompson, Simon; Woldemeskel, Dawit; Froment, Alain; Rucker, Joseph B; Omar, Sabah A; Bodo, Jean-Marie; Nyambo, Thomas; Belay, Gurja; Drayna, Dennis; Breslin, Paul A S; Tishkoff, Sarah A

2014-02-01

Bitter taste perception influences human nutrition and health, and the genetic variation underlying this trait may play a role in disease susceptibility. To better understand the genetic architecture and patterns of phenotypic variability of bitter taste perception, we sequenced a 996 bp region, encompassing the coding exon of TAS2R16, a bitter taste receptor gene, in 595 individuals from 74 African populations and in 94 non-Africans from 11 populations. We also performed genotype-phenotype association analyses of threshold levels of sensitivity to salicin, a bitter anti-inflammatory compound, in 296 individuals from Central and East Africa. In addition, we characterized TAS2R16 mutants in vitro to investigate the effects of polymorphic loci identified at this locus on receptor function. Here, we report striking signatures of positive selection, including significant Fay and Wu's H statistics predominantly in East Africa, indicating strong local adaptation and greater genetic structure among African populations than expected under neutrality. Furthermore, we observed a "star-like" phylogeny for haplotypes with the derived allele at polymorphic site 516 associated with increased bitter taste perception that is consistent with a model of selection for "high-sensitivity" variation. In contrast, haplotypes carrying the "low-sensitivity" ancestral allele at site 516 showed evidence of strong purifying selection. We also demonstrated, for the first time, the functional effect of nonsynonymous variation at site 516 on salicin phenotypic variance in vivo in diverse Africans and showed that most other nonsynonymous substitutions have weak or no effect on cell surface expression in vitro, suggesting that one main polymorphism at TAS2R16 influences salicin recognition. Additionally, we detected geographic differences in levels of bitter taste perception in Africa not previously reported and infer an East African origin for high salicin sensitivity in human populations.

TAS2R38 and CA6 genetic polymorphisms, frequency of bitter food intake, and blood biomarkers among elderly woman.

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Mikołajczyk-Stecyna, Joanna; Malinowska, Anna M; Chmurzynska, Agata

2017-09-01

Taste sensitivity is one of the most important biological determinants of food choice. Three SNPs of the TAS2R38 gene (rs713598, rs1726866, and rs10246939) give rise to two common haplotypes: PAV and AVI. These haplotypes, as well as an SNP within the CA6 gene (rs2274333) that encodes carbonic anhydrase VI (CA6), correlate with bitterness perception. The extent of consumption of bitter food may influence some health outcomes. The aim of this study is thus to investigate the impact of the TAS2R38 and CA6 genetic polymorphisms on the choice of bitter food, BMI, blood lipoprotein, and glucose concentrations as well as systemic inflammation in elderly women. The associations between the TAS2R38 diplotype, CA6 genotype, and the intake of bitter-tasting foods were studied in a group of 118 Polish women over 60 years of age. The intake of Brassica vegetables, grapefruit, and coffee was assessed using a food frequency questionnaire. Biochemical parameters were measured using the spectrophotometric method. Genotyping was performed using the high resolution melting method. We found a correlation between lipid profile, glucose and CRP levels, and frequency of bitter food intake. The AVI/AVI subjects drank coffee more frequently than did the PAV/PAV homozygotes, as did the A carriers of CA6 in comparison with the GG homozygotes. We also observed that simultaneous carriers of the PAV haplotype and A allele of TAS2R38 and CA6, respectively, choose white cabbage more frequent and had lower plasma levels of CRP and glucose than did AVI/AVI and GG homozygotes. In elderly women, the TAS2R38 and CA6 polymorphisms may affect the frequency of consumption of coffee and white cabbage, but not of other bitter-tasting foods. Copyright © 2017 Elsevier Ltd. All rights reserved.

Modelling the Drying Characteristics and Kinetics of Hot Air-Drying of Unblanched Whole Red Pepper and Blanched Bitter Leaf Slices

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Samuel Enahoro Agarry

2017-01-01

Full Text Available The objective of this study was to investigate the drying characteristics and kinetics of red pepper and bitter leaf under the influence of different drying temperatures. The drying experiments were carried out at dry bulb temperature of 35, 45, 55 and 75oC, respectively in an oven dryer. The results showed that as drying temperature increased, drying rate also increased and the drying time decreased. It was observed that un-sliced red pepper and sliced bitter leaf would dry within 2.5-12 h and 1.67-7 h, respectively at temperature ranging from 75 to 35oC. The drying of red pepper and bitter leaf was both in the constant and falling rate period. Four semi-empirical mathematical drying models (Newton, Page, Henderson and Pabis, and Logarithmic models were fitted to the experimental drying curves. The models were compared using the coefficient of determination (R^2 and the root mean square error (RMSE. The Page model has shown a better fit to the experimental drying data of red pepper and bitter leaf, respectively as relatively compared to other tested models. Moisture transport during drying was described by the application of Fick’s diffusion model and the effective moisture diffusivity was estimated. The value ranges from 15.69 to 84.79 × 10-9 m2/s and 0.294 to 1.263 × 10-9 m2/s for red pepper and bitter leaf, respectively. The Arrhenius-type relationship describes the temperature dependence of effective moisture diffusivity and was determined to be 37.11 kJ/mol and 32.86 kJ/mol for red pepper and bitter leaf, respectively. A correlation between the drying time and the heat transfer area was also developed.

Effect of IL-1 and gustducin expression change on bitter taste during fever

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Jenny Sunariani

2008-06-01

Full Text Available Homeostatic changes in the body, such as fever, cause inflammation, whose one of its impacts is the sense of bitterness inside the mouth. It implies in the reduction of appetite, which may finally result in the reduction of physical condition due to the inadequacy of food intake. It causes the inhibition of healing process, which reduces working productivity. The objective of this study was to identify the mechanism of bitterness due to inflammation, as proved locally in the taste buds of Wistar rats. This study was carried out experimentally using post-test only control design in experimental animals of male Wistar strain Rattus norvegicus. The animals were divided into two groups. First group served as control, while the second group received treatment with Salmonella typhimurium 0.5 ml/kg BW. Blood sample and tongue incision were taken from the animals. IL-1 was counted, and tongue incision was used for immunohistochemical staining for the variables of gustducin. Data were analyzed using Kolmogorov-Smirnov test for data normality, and followed with comparative test. The discriminant analysis was also done to find the discriminant variable. It was found that there was an increase of biological response of signaling transduction of bitterness in taste buds, as indicated from the increase of gustducin in treatment group or in inflammatory fever condition as compared to control group (p < 0.05, but no change of concertation at IL-1 significan whenever there was any change of concertation by unfolding its mechanism. Further studies can be recommended to find the way to inhibit this sense of bitterness. The results are intended to overcome homeostatic disorder in the body to prevent loss of appetite, so that physical endurance can be maintained. It concluded that there is no increase of serum IL-1 expression in fever, but there is a significanly increase of taste buds gustducin. Further studies should focus on gustducin cellular role in other

A Multistage Fluidized Bed for the Deep Removal of Sour Gases : Proof of Concept and Tray Efficiencies

NARCIS (Netherlands)

Driessen, Rick T.; Bos, Martin J.; Brilman, Derk W. F.

2018-01-01

Currently there are significant amounts of natural gas that cannot be produced and treated to meet pipeline specifications, because that would not be economically viable. This work investigates a bench scale multistage fluidized bed (MSFB) with shallow beds for sour gas removal from natural gas

Effect of bitter gourd and spent turmeric on glycoconjugate metabolism in streptozotocin-induced diabetic rats.

Science.gov (United States)

Vijayalakshmi, B; Kumar, G Suresh; Salimath, P V

2009-01-01

Changes in glycoconjugate metabolism during the development of diabetic complications and their modulation by feeding bitter gourd and spent turmeric as fiber-rich source. This was studied by measuring the contents of total sugar, uronic acid, amino sugar, and sulfate in the streptozotocin-induced diabetic rats. Total sugar content decreased in liver, spleen, and brain, while an increase was observed in heart and lungs. Uronic acid content in liver, spleen, and brain decreased, and marginal increase was observed in testis. Amino sugar content decreased in liver, spleen, lungs and heart during diabetes, and augmentation was observed to different extents. Decrease in sulfation of glycoconjugates was observed in liver, spleen, lungs and heart during diabetes and was significantly ameliorated by bitter gourd and spent turmeric, except brain. Protein content decreased in liver, while an increase was observed in brain. The studies clearly showed alteration in glycoconjugate metabolism during diabetes and amelioration to different extents by feeding bitter gourd and spent turmeric. Improvement is due to slow release of glucose by fiber in the gastrointestinal track and short-chain fatty acid production from fiber by colon microbes.

Effectiveness of managed populations of wild and honey bees as supplemental pollinators of sour cherry (Prunus cerasus L.) under different climatic conditions

DEFF Research Database (Denmark)

Hansted, Lise; Grout, Brian William Wilson; Toldam-Andersen, Torben Bo

2015-01-01

Managed populations of Apis mellifera, Bombus terrestris and Osmia have been investigated rufa as sour cherry pollinators in two flowering seasons with different weather patterns. Flight activity of the three bee species during the pollination-receptive period of the cultivar ‘Stevnsbaer’ was rec......Managed populations of Apis mellifera, Bombus terrestris and Osmia have been investigated rufa as sour cherry pollinators in two flowering seasons with different weather patterns. Flight activity of the three bee species during the pollination-receptive period of the cultivar ‘Stevnsbaer...

Reducing the Bitterness of Tuna (Euthynnus pelamis Dark Meat with Lactobacillus casei subsp. casei ATCC 393

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Ernani S. Sant’Anna

2004-01-01

Full Text Available During the process of canning tuna fish, considerable amounts of dark tuna meat are left over because of its bitterness, which are then used in the production of animal food. Fermentation with Lactobacillus casei subsp. casei ATCC 393 was used as an alternative to reduce this bitter taste. Samples of meat were prepared, vacuum packed and then stored at –18 °C. The frozen dark meat was used immediately after defrosting and the experiment was carried out with 2 and 4 % of NaCl with the addition of 2 and 4 % of glucose, respectively. The dark tuna meat was inoculated with lactic acid bacteria (LAB and fermented at 10 °C for 30 days. The fermentation process was monitored through bacteriological and chemical analyses, when an increase of acidity and the corresponding decrease of pH were observed due to the prevalence of LAB. Sensorial analysis, using a test of multiple comparison, was carried out with pastes of fermented dark tuna meat and presented a significant difference when compared to the paste control, indicating the reduction of bitter taste.

SOUR CHERRY (Prunus cerasus L. GENETIC VARIABILITY AND PHOTOSYNTHETIC EFFICIENCY DURING DROUGHT

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Marija Viljevac

2012-12-01

Full Text Available Sour cherry is an important fruit in Croatian orchards. Cultivar Oblačinska is predominant in existing orchards with noted intracultivar phenotypic heterogeneity. In this study, the genetic variability of 22 genotypes of cvs. Oblačinska, Maraska and Cigančica, as well as standard cvs. Kelleris 14, Kelleris 16, Kereška, Rexelle and Heimann conserved were investigated. Two types of molecular markers were used: microsatellite markers (SSR in order to identify intercultivar, and AFLP in order to identify intracultivar variabilities. A set of 12 SSR markers revealed small genetic distance between cvs. Maraska and Oblačinska while cv. Cigančica is affined to cv. Oblačinska. Furthermore, cvs. Oblačinska, Cigančica and Maraska were characterized compared to standard ones. AFLP markers didn`t confirm significant intracultivar variability of cv. Oblačinska although the variability has been approved at the morphological, chemical and pomological level. Significant corelation between SSR and AFLP markers was found. Identification of sour cherry cultivars tolerant to drought will enable the sustainability of fruit production with respect to the climate change in the future. For this purpose, the tolerance of seven sour cherry genotypes (cvs. Kelleris 16, Maraska, Cigančica and Oblačinska represented by 4 genotypes: OS, 18, D6 and BOR to drought conditions was tested in order to isolate genotypes with the desired properties. In the greenhouse experiment, cherry plants were exposed to drought stress. The leaf relative water content, OJIP test parameters which specify efficiency of the photosynthetic system based on measurements of chlorophyll a fluorescence, and concentrations of photo-synthetic pigments during the experiment were measured as markers of drought tolerance. Photosynthetic performance index (PIABS comprises three key events in the reaction centre of photosystem II affecting the photosynthetic activity: the absorption of energy

Fruit Set of Several Sour Cherry Cultivars in Latvia Influenced by Weather Conditions Before and During Flowering

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Feldmane Daina

2017-06-01

Full Text Available Fruit set is a crucial stage in the process of yield formation, which is influenced by environmental factors, growing technologies and peculiarities of genotype. The aim of the study was to evaluate the quality of pollen (viability and germination capacity and the effect of weather before and during flowering on fruit set in sour cherry cultivars ‘Latvijas Zemais’, ‘Zentenes’, ‘Bulatnikovskaya’, and ‘Orlica’. The research was carried out in Institute of Horticulture (Latvia University of Agriculture in 2009-2016. Good pollen viability and germination was found for cultivars ‘Latvijas Zemais’ and ‘Bulatnikovskaya’. Negative effects of increasing air temperature (in the range of 7.7 to 17.5 °C and relative humidity (in the range of 51.4 to 88.5% was observed for all cultivars during flowering. The effects of diurnal temperature fluctuations, wind and the amount of days with precipitation differed depending on sour cherry cultivar.

NMR Phase Noise in Bitter Magnets

Science.gov (United States)

Sigmund, E. E.; Calder, E. S.; Thomas, G. W.; Mitrović, V. F.; Bachman, H. N.; Halperin, W. P.; Kuhns, P. L.; Reyes, A. P.

2001-02-01

We have studied the temporal instability of a high field resistive Bitter magnet through nuclear magnetic resonance (NMR). This instability leads to transverse spin decoherence in repeated and accumulated NMR experiments as is normally performed during signal averaging. We demonstrate this effect via Hahn echo and Carr-Purcell-Meiboom-Gill (CPMG) transverse relaxation experiments in a 23-T resistive magnet. Quantitative analysis was found to be consistent with separate measurements of the magnetic field frequency fluctuation spectrum, as well as with independent NMR experiments performed in a magnetic field with a controlled instability. Finally, the CPMG sequence with short pulse delays is shown to be successful in recovering the intrinsic spin-spin relaxation even in the presence of magnetic field temporal instability.

Immunocytochemical evidence for co-expression of Type III IP3 receptor with signaling components of bitter taste transduction

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Kinnamon Sue C

2001-04-01

Full Text Available Abstract Background Taste receptor cells are responsible for transducing chemical stimuli into electrical signals that lead to the sense of taste. An important second messenger in taste transduction is IP3, which is involved in both bitter and sweet transduction pathways. Several components of the bitter transduction pathway have been identified, including the T2R/TRB taste receptors, phospholipase C β2, and the G protein subunits α-gustducin, β3, and γ13. However, the identity of the IP3 receptor subtype in this pathway is not known. In the present study we used immunocytochemistry on rodent taste tissue to identify the IP3 receptors expressed in taste cells and to examine taste bud expression patterns for IP3R3. Results Antibodies against Type I, II, and III IP3 receptors were tested on sections of rat and mouse circumvallate papillae. Robust cytoplasmic labeling for the Type III IP3 receptor (IP3R3 was found in a large subset of taste cells in both species. In contrast, little or no immunoreactivity was seen with antibodies against the Type I or Type II IP3 receptors. To investigate the potential role of IP3R3 in bitter taste transduction, we used double-label immunocytochemistry to determine whether IP3R3 is expressed in the same subset of cells expressing other bitter signaling components. IP3R3 immunoreactive taste cells were also immunoreactive for PLCβ2 and γ13. Alpha-gustducin immunoreactivity was present in a subset of IP3R3, PLCβ2, and γ13 positive cells. Conclusions IP3R3 is the dominant form of the IP3 receptor expressed in taste cells and our data suggest it plays an important role in bitter taste transduction.

Effects of nitrate injection on microbial enhanced oil recovery and oilfield reservoir souring.

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da Silva, Marcio Luis Busi; Soares, Hugo Moreira; Furigo, Agenor; Schmidell, Willibaldo; Corseuil, Henry Xavier

2014-11-01

Column experiments were utilized to investigate the effects of nitrate injection on sulfate-reducing bacteria (SRB) inhibition and microbial enhanced oil recovery (MEOR). An indigenous microbial consortium collected from the produced water of a Brazilian offshore field was used as inoculum. The presence of 150 mg/L volatile fatty acids (VFA´s) in the injection water contributed to a high biological electron acceptors demand and the establishment of anaerobic sulfate-reducing conditions. Continuous injection of nitrate (up to 25 mg/L) for 90 days did not inhibit souring. Contrariwise, in nitrogen-limiting conditions, the addition of nitrate stimulated the proliferation of δ-Proteobacteria (including SRB) and the associated sulfide concentration. Denitrification-specific nirK or nirS genes were not detected. A sharp decrease in water interfacial tension (from 20.8 to 14.5 mN/m) observed concomitantly with nitrate consumption and increased oil recovery (4.3 % v/v) demonstrated the benefits of nitrate injection on MEOR. Overall, the results support the notion that the addition of nitrate, at this particular oil reservoir, can benefit MEOR by stimulating the proliferation of fortuitous biosurfactant-producing bacteria. Higher nitrate concentrations exceeding the stoichiometric volatile fatty acid (VFA) biodegradation demands and/or the use of alternative biogenic souring control strategies may be necessary to warrant effective SRB inhibition down gradient from the injection wells.

Fenugreek with reduced bitterness prevents diet-induced metabolic disorders in rats

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Muraki Etsuko

2012-05-01

Full Text Available Abstract Background Various therapeutic effects of fenugreek (Trigonella foenum-graecum L. on metabolic disorders have been reported. However, the bitterness of fenugreek makes it hard for humans to eat sufficient doses of it for achieving therapeutic effects. Fenugreek contains bitter saponins such as protodioscin. Fenugreek with reduced bitterness (FRB is prepared by treating fenugreek with beta-glucosidase. This study has been undertaken to evaluate the effects of FRB on metabolic disorders in rats. Methods Forty Sprague–Dawley rats were fed with high-fat high-sucrose (HFS diet for 12 week to induce mild glucose and lipid disorders. Afterwards, the rats were divided into 5 groups. In the experiment 1, each group (n = 8 was fed with HFS, or HFS containing 2.4% fenugreek, or HFS containing 1.2%, 2.4% and 4.8% FRB, respectively, for 12 week. In the experiment 2, we examined the effects of lower doses of FRB (0.12%, 0.24% and 1.2% under the same protocol (n = 7 in each groups. Results In the experiment 1, FRB dose-dependently reduced food intake, body weight gain, epididymal white adipose tissue (EWAT and soleus muscle weight. FRB also lowered plasma and hepatic lipid levels and increased fecal lipid levels, both dose-dependently. The Plasma total cholesterol levels (mmol/L in the three FRB and Ctrl groups were 1.58 ± 0.09, 1.45 ± 0.05*, 1.29 ± 0.07* and 2.00 ± 0.18, respectively (*; P P P  Conclusions Thus we have demonstrated that FRB (1.2 ~ 4.8% prevents diet-induced metabolic disorders such as insulin resistance, dyslipidemia and fatty liver.

Garcinia kola (Bitter Kola) as an Antimicrobial Agent: Effects on the ...

African Journals Online (AJOL)

Abstract: This work investigated the effects of Garcinia kola (bitter kola) on the normal flora of the mouth. Two methods were adopted in this work. In the first method, the bacterial load of saliva samples collected after chewing Garcinia kola for days 1-5 decreased drastically when compared to bacterial load from saliva ...

Antimicrobial effect of sour pomegranate sauce on Escherichia coli O157:H7 and Staphylococcus aureus.

Science.gov (United States)

Kışla, Duygu; Karabıyıklı, Şeniz

2013-05-01

Pomegranate sauce is one of the most popular pomegranate products produced in Turkey. This study was conducted to determine the minimum inhibitory concentrations (MICs) of both traditional and commercial sour pomegranate sauce samples on Staphylococcus aureus (ATCC 25923) and Escherichia coli O157:H7 (ATCC 43895). The initial microflora of the pomegranate sauce samples was determined by performing the enumerations of total aerobic mesophilic bacteria, yeast and mold, S. aureus, E. coli, and the determination of Salmonella spp. MIC tests were applied to the neutralized and the original (unneutralized) sour pomegranate sauce samples in order to put forth the inhibition effect depending on low pH value. It was found that inhibitory effect of the traditional and the commercial samples, except one sample, on pathogens was not only due to the acidity of the products. The results of MIC tests indicated that although both traditional and commercial samples showed a considerable inhibitory effect on test microorganisms, the traditional pomegranate sauce samples were more effective than the commercial ones. © 2013 Institute of Food Technologists®

Nasal chemosensory cells use bitter taste signaling to detect irritants and bacterial signals.

Science.gov (United States)

Tizzano, Marco; Gulbransen, Brian D; Vandenbeuch, Aurelie; Clapp, Tod R; Herman, Jake P; Sibhatu, Hiruy M; Churchill, Mair E A; Silver, Wayne L; Kinnamon, Sue C; Finger, Thomas E

2010-02-16

The upper respiratory tract is continually assaulted with harmful dusts and xenobiotics carried on the incoming airstream. Detection of such irritants by the trigeminal nerve evokes protective reflexes, including sneezing, apnea, and local neurogenic inflammation of the mucosa. Although free intra-epithelial nerve endings can detect certain lipophilic irritants (e.g., mints, ammonia), the epithelium also houses a population of trigeminally innervated solitary chemosensory cells (SCCs) that express T2R bitter taste receptors along with their downstream signaling components. These SCCs have been postulated to enhance the chemoresponsive capabilities of the trigeminal irritant-detection system. Here we show that transduction by the intranasal solitary chemosensory cells is necessary to evoke trigeminally mediated reflex reactions to some irritants including acyl-homoserine lactone bacterial quorum-sensing molecules, which activate the downstream signaling effectors associated with bitter taste transduction. Isolated nasal chemosensory cells respond to the classic bitter ligand denatonium as well as to the bacterial signals by increasing intracellular Ca(2+). Furthermore, these same substances evoke changes in respiration indicative of trigeminal activation. Genetic ablation of either G alpha-gustducin or TrpM5, essential elements of the T2R transduction cascade, eliminates the trigeminal response. Because acyl-homoserine lactones serve as quorum-sensing molecules for gram-negative pathogenic bacteria, detection of these substances by airway chemoreceptors offers a means by which the airway epithelium may trigger an epithelial inflammatory response before the bacteria reach population densities capable of forming destructive biofilms.

Antidiabetic effects of Momordica charantia (bitter melon) and its medicinal potency

Science.gov (United States)

Joseph, Baby; Jini, D

2013-01-01

Diabetes mellitus is among the most common disorder in developed and developing countries, and the disease is increasing rapidly in most parts of the world. It has been estimated that up to one-third of patients with diabetes mellitus use some form of complementary and alternative medicine. One plant that has received the most attention for its anti-diabetic properties is bitter melon, Momordica charantia (M. charantia), commonly referred to as bitter gourd, karela and balsam pear. Its fruit is also used for the treatment of diabetes and related conditions amongst the indigenous populations of Asia, South America, India and East Africa. Abundant pre-clinical studies have documented in the anti-diabetic and hypoglycaemic effects of M. charantia through various postulated mechanisms. However, clinical trial data with human subjects are limited and flawed by poor study design and low statistical power. The present review is an attempt to highlight the antidiabetic activity as well as phytochemical and pharmacological reports on M. charantia and calls for better-designed clinical trials to further elucidate its possible therapeutic effects on diabetes.

Antidiabetic effects of Momordica charantia (bitter melon and its medicinal potency

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Baby Joseph

2013-04-01

Full Text Available Diabetes mellitus is among the most common disorder in developed and developing countries, and the disease is increasing rapidly in most parts of the world. It has been estimated that up to one-third of patients with diabetes mellitus use some form of complementary and alternative medicine. One plant that has received the most attention for its anti-diabetic properties is bitter melon, Momordica charantia (M. charantia, commonly referred to as bitter gourd, karela and balsam pear. Its fruit is also used for the treatment of diabetes and related conditions amongst the indigenous populations of Asia, South America, India and East Africa. Abundant pre-clinical studies have documented in the anti-diabetic and hypoglycaemic effects of M. charantia through various postulated mechanisms. However, clinical trial data with human subjects are limited and flawed by poor study design and low statistical power. The present review is an attempt to highlight the antidiabetic activity as well as phytochemical and pharmacological reports on M. charantia and calls for better-designed clinical trials to further elucidate its possible therapeutic effects on diabetes.

Influence of the date of cut of rootstocks to the stub on growth of maider sour cherry trees cv. 'Łutówka'

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Stanisław Wociór

2013-12-01

Full Text Available Over a three-year period (1997-1999 investigations were conducted on the effect of 6 date of cut to the stub on tree trunk diameter, height and branching of sour cherry maidens in the nursery.On the Prunus mahaleb seedling rootstock were found no significant influen ce of the date between January, 15 - March, 30 of cut to the stub on growth of sour cherry maidens cv. ´Łutówka' (tree trunk diameter and branching and efficiency of nursery. The date of cutting in 15 April decreased trunk diameter and percent of the first quality trees.

Quantification of amygdalin in nonbitter, semibitter, and bitter almonds (Prunus dulcis) by UHPLC-(ESI)QqQ MS/MS.

Science.gov (United States)

Lee, Jihyun; Zhang, Gong; Wood, Elizabeth; Rogel Castillo, Cristian; Mitchell, Alyson E

2013-08-14

Amygdalin is a cynaogenic diglucoside responsible for the bitterness of almonds. Almonds display three flavor phenotypes, nonbitter, semibitter, and bitter. Herein, the amygdalin content of 20 varieties of nonbitter, semibitter, and bitter almonds from four primary growing regions of California was determined using solid-phase extraction and ultrahigh-pressure liquid chromatography electrospray triple-quadrupole mass spectrometry (UHPLC-(ESI)QqQ MS/MS). The detection limit for this method is ≤ 0.1 ng/mL (3 times the signal-to-noise ratio) and the LOQ is 0.33 ng/mL (10 times the signal-to-noise ratio), allowing for the reliable quantitation of trace levels of amygdalin in nonbitter almonds (0.13 mg/kg almond). Results indicate that amygdalin concentrations for the three flavor phenotypes were significantly different (p almonds are 63.13 ± 57.54, 992.24 ± 513.04, and 40060.34 ± 7855.26 mg/kg, respectively. Levels of amygdalin ranged from 2.16 to 157.44 mg/kg in nonbitter, from 523.50 to 1772.75 mg/kg in semibitter, and from 33006.60 to 53998.30 mg/kg in bitter almonds. These results suggest that phenotype classification may be achieved on the basis of amygdalin levels. Growing region had a statistically significant effect on the amygdalin concentration in commercial varieties (p < 0.05).

In Vivo Fast Induction of Homogeneous Autopolyploids via Callus in Sour Jujube (Ziziphus acidojujuba Cheng et Liu

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Qinghua Shi

2016-05-01

Full Text Available Polyploidization has been demonstrated as a very effective approach in fruit tree improvement. Sour jujube (Ziziphus acidojujuba Cheng et Liu is a promising diploid wild, traditional fruit species (2n = 2x = 24 that is rich in vitamin C, which is the main rootstock of Chinese jujube (Z. jujuba Mill.. The novel method we developed for rapid in vivo induction of homogeneous autopolyploids (IVIHA via callus in Chinese jujube was first applied and further optimized in sour jujube. Under optimized conditions, an average of one pure autotetraploid shoot could be regenerated from one treated branch, thereby indicating a relatively high efficiency rate. A total of 9 pure autotetraploid genotypes were created, and one of these was released as a new cultivar named ‘Zhuguang’ in 2015. Moreover, unexpected octoploids and hexaploids were also simultaneously created and detected. The leaves of tetraploids were thicker, broader, and darker in color than those of the original diploids, whereas the leaf sizes of octoploids were much smaller compared to that of diploids. However, stoma size increased with the occurrence of ploidy, mainly from diploid to octoploid. The well grown ploidies of jujube included diploids, triploids, and tetraploids. Anatomical observation indicated that adventitious buds/shoots emerged from the callus that formed on the cut, which was then followed by the development of connective vascular tissues between the adventitious bud and the stock plant tissue. This study demonstrates the universality of the IVIHA method that was initially developed in Chinese jujube, as well as provides a foundation for high-efficiency pure polyploid induction in sour jujube.

Genetic diversity of bitter taste receptor gene family in Sichuan domestic and Tibetan chicken populations.

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Su, Yuan; Li, Diyan; Gaur, Uma; Wang, Yan; Wu, Nan; Chen, Binlong; Xu, Zhongxian; Yin, Huadong; Hu, Yaodong; Zhu, Qing

2016-09-01

The sense of bitter taste plays a critical role in animals as it can help them to avoid intake of toxic and harmful substances. Previous research had revealed that chicken has only three bitter taste receptor genes (Tas2r1, Tas2r2 and Tas2r7). To better understand the genetic polymorphisms and importance of bitter taste receptor genes (Tas2rs) in chicken, here, we sequenced Tas2rs of 30 Sichuan domestic chickens and 30 Tibetan chickens. Thirteen single-nucleotide polymorphisms (SNPs) including three nonsynonymous mutations (m.359G>C, m.503C>A and m.583A>G) were detected in Tas2r1 (m. is the abbreviation for mutation); three SNPs were detected in Tas2r2, but none of them were missense mutation; eight SNPs were detected in Tas2r7 including six nonsynonymous substitutions (m.178G>A, m.421A>C, m.787C>T, m.832G>T, m.907A>T and m.943G>A). Tajima's D neutral test indicates that there is no population expansion in both populations, and the size of the population is relatively stable. All the three networks indicate that red jungle fowls share haplotypes with domestic chickens. In addition, we found that haplotypes H1 and HE1 were positively associated with high-altitude adaptation, whereas haplotypes H4 and HE4 showed a negative correlation with high-altitude adaptation in Tas2rs. Although, chicken has only three Tas2rs, our results showed that both Sichuan domestic chickens and Tibetan chickens have abundant haplotypes in Tas2rs, especially in Tas2r7, which might help chickens to recognize a wide variety of bitter-tasting compounds.

A Laboratory Investigation of Aerosol and Extinction Characteristics for SALTY DOG, NWC 29 and NWC 78 Pyrotechnics

Science.gov (United States)

1980-10-01

The artificial fogs are produced by 1’SALTY DOC,14 and phosphorus pentoxide smokeS~in Calspan’s 590 cubic meter chamber at controlled relative...the chamber experiments, an isokinetic sampling inlet was employed for minimizing aerosol losses during sampling. Instrumentation used to monitor...with a 1 cfm critical orifice and vacuum pump. Additionally, a flow meter , placed behind the filter, was monitored to assure that filter loading did

The Color of Cider : cider color preference and cider consumption

OpenAIRE

Symoneaux, Ronan; Poupard, Pascal; Bauduin, Remi; Guyot, Sylvain; Le Quéré, Jean-Michel

2015-01-01

French cider is a slightly alcoholic beverage resulting from the fermentation of cider apples. Identify cider sensory drivers of preference is full of interest for professionals who try to find new consumers to increase cider market and would like to better segment it. Among the sensory characteristics such as sweetness, sourness, astringency and bitterness, the color of cider is understudied. It runs from a pale yellow to an oran ge and brownish cider but can also runs from...

An Optimised Aqueous Extract of Phenolic Compounds from Bitter Melon with High Antioxidant Capacity

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Sing Pei Tan

2014-12-01

Full Text Available Bitter melon (Momordica charantia L. is a tropical fruit claimed to have medicinal properties associated with its content of phenolic compounds (TPC. The aim of the study was to compare water with several organic solvents (acetone, butanol, methanol and 80% ethanol for its efficiency at extracting the TPC from freeze-dried bitter melon powder. The TPC of the extracts was measured using the Folin-Ciocalteu reagent and their antioxidant capacity (AC was evaluated using three assays. Before optimisation, the TPC and AC of the aqueous extract were 63% and 20% lower, respectively, than for the best organic solvent, 80% ethanol. However, after optimising for temperature (80 °C, time (5 min, water-to-powder ratio (40:1 mL/g, particle size (1 mm and the number of extractions of the same sample (1×, the TPC and the AC of the aqueous extract were equal or higher than for 80% ethanol. Furthermore, less solvent (40 mL water/g and less time (5 min were needed than was used for the 80% ethanol extract (100 mL/g for 1 h. Therefore, this study provides evidence to recommend the use of water as the solvent of choice for the extraction of the phenolic compounds and their associated antioxidant activities from bitter melon.

Evaluation of participants' perception and taste thresholds with a zirconia palatal plate.

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Wada, Takeshi; Takano, Tomofumi; Tasaka, Akinori; Ueda, Takayuki; Sakurai, Kaoru

2016-10-01

Zirconia and cobalt-chromium can withstand a similar degree of loading. Therefore, using a zirconia base for removable dentures could allow the thickness of the palatal area to be reduced similarly to metal base dentures. We hypothesized that zirconia palatal plate for removable dentures provides a high level of participants' perception without influencing taste thresholds. The purpose of this study was to evaluate the participants' perception and taste thresholds of zirconia palatal plate. Palatal plates fabricated using acrylic resin, zirconia, and cobalt-chromium alloy were inserted into healthy individuals. Taste thresholds were investigated using the whole-mouth gustatory test, and participants' perception was evaluated using the 100-mm visual analog scale to assess the ease of pronunciation, ease of swallowing, sensation of temperature, metallic taste, sensation of foreign body, subjective sensory about weight, adhesiveness of chewing gum, and general satisfaction. For the taste thresholds, no significant differences were noted in sweet, salty, sour, bitter, or umami tastes among participants wearing no plate, or the resin, zirconia, and metal plates. Speech was easier and foreign body sensation was lower with the zirconia plate than with the resin plate. Evaluation of the adhesiveness of chewing gum showed that chewing gum does not readily adhere to the zirconia plate in comparison with the metal plate. The comprehensive participants' perception of the zirconia plate was evaluated as being superior to the resin plate. A zirconia palatal plate provides a high level of participants' perception without influencing taste thresholds. Copyright © 2016 Japan Prosthodontic Society. Published by Elsevier Ltd. All rights reserved.

The Effect of Alcohol on the Nature of Lexical Representations in Different Taste Domains

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Maria Baskini

2016-10-01

Full Text Available Moderate alcohol consumption may be involved in cognitive feedback mechanisms (Hofmann & Friese, 2008, participants execute verbal fluency test (VFT better (Cerhan et al., 1998 and there is positive association between sweet taste and excessive alcohol intake (Lange, Kampov-Polevoy, & Garbutt, 2010. We investigate the immediate pharmacological consequences of moderate to light alcohol consumption in verbal fluency and categorical sorting within the different taste domains (i.e. sweet, salty, sour and bitter. Our hypothesis is that subjects under the influence of light to moderate alcohol will produce more items in the sweet domain. 53 healthy adults had moderate alcohol consumption and were compared in two semantic tasks to 53 adults, who did not drink alcohol. Mann-Whitney U tests showed that the total number of clusters, switches, and repetitions were equal between the two groups in all taste domains (p-values: .211, .401, and .684 respectively. The number of responses in the alcohol group generated more disinhibiting intrusive words during the VFTs as compared to the control group (p-value: <.001. VFTs and the order of taste preference in the card-sorting task showed positive correlation and agreement. Light to moderate alcohol did not affect verbal fluency. However, participants under the influence of alcohol generated significantly more errors in the VFTs that were emotionally laden. This corroborates with research that certain emotions are innervated with taste domains. This leaves open question about the effects of alcohol on decision making in eating and executive functions as they relate to lexical representations.

Association of Oral Fat Sensitivity with Body Mass Index, Taste Preference, and Eating Habits in Healthy Japanese Young Adults.

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Asano, Masanobu; Hong, Guang; Matsuyama, Yusuke; Wang, Weiqi; Izumi, Satoshi; Izumi, Masayuki; Toda, Takashi; Kudo, Tada-Aki

2016-02-01

Oral fat sensitivity (OFS, the ability to detect fat) may be related to overeating-induced obesity. However, it is largely unknown whether OFS affects taste preference and eating habits. Therefore, we aimed to evaluate (1) the association between body mass index (BMI) and OFS and (2) the relationship of OFS with four types of taste preference (sweet, sour, salty, and bitter) and eating habits using serial concentrations of oleic acid (OA) homogenized in non-fat milk and a self-reported questionnaire. Participants were 25 healthy Japanese individuals (mean age: 27.0 ± 5.6 years), among whom the OA detection threshold was significantly associated with BMI. Participants were divided into two subgroups based on oral sensitivity to 2.8 mM OA: hypersensitive (able to detect 2.8 mM OA, n = 16) and hyposensitive (unable to detect 2.8 mM OA, n = 9). The degree of sweet taste preference of the hypersensitive group was significantly higher than that of the hyposensitive group. Furthermore, there was significantly higher degree of preference for high-fat sweet foods than low-fat sweet foods in the hypersensitive group. There was also a significant inverse correlation between the OA detection threshold and the degree of both spare eating and postprandial satiety. Thus, OFS is associated not only with BMI, but also with the preference for high-fat sweet foods and eating habits. The present study provides novel insights that measuring OFS may be useful for assessing the risk of obesity associated with overeating in countries, including Japan, where BMI is increasing in the population.

Radiogenic damage to the sense of taste

International Nuclear Information System (INIS)

Schulz-Freywald, G.

1975-01-01

In order to determine radiogenic impairment of taste and the natural laws it obeys, gustometric investigations were carried out on 11 patients under radiation treatment. From the investigations it could be seen that the first measurable impairment is present after about 2,000 rad and the climax of the sensory radiation injury occurs after 4,000 rad. The individual taste qualities are damaged in the sequence bitter, sweet, salty and sour. Then the taste surprisingly improves somewhat although irradiation continues. Our observation that the interval between sensation threshold and recognition threshold during radiotherapy grows indicating an apparently stronger damage to the recognition threshold and only later goes back to the standard, is also new and has so far no explanation. It was seen in all posttherapeutical taste tests that the taste function was only fully normalized with a few patients, while in most cases a more or less large function defect remained. This result contradicts the general opinion that there is a complete restitution at the latest 3 months after terminating the irradiation. The present result is fully confirmed by the post-investigation of 55 patients whose irradiation went back up to 13 years. A significant, remaining reduction of the average taste function can also be found here. As the extent of the remaining taste impairment is measurable but very small, it is hardly ever noticed by the patients. Similar to in the course investigations, one could see here, too, that the sensation thresholds on the long run are less damaged than the recognition thresholds. (orig./MG) [de

The Development and Public Health Implications of Food Preferences in Children

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Jacob P. Beckerman

2017-12-01

Full Text Available Food preferences are a primary determinant of dietary intake and behaviors, and they persist from early childhood into later life. As such, establishing preferences for healthy foods from a young age is a promising approach to improving diet quality, a leading contributor to cardiometabolic health. This narrative review first describes the critical period for food preference development starting in utero and continuing through early childhood. Infants’ innate aversion to sour and bitter tastes can lead them to initially reject some healthy foods such as vegetables. Infants can learn to like these foods through exposures to their flavors in utero and through breastmilk. As solid foods are introduced through toddlerhood, children’s food preferences are shaped by parent feeding practices and environmental factors such as food advertising. Next, we discuss two key focus areas to improve diet quality highlighted by the current understanding of food preferences: (1 promoting healthy food preferences through breastfeeding and early exposures to healthy foods and (2 limiting the extent to which innate preferences for sweet and salty tastes lead to poor diet quality. We use an ecological framework to summarize potential points of intervention and provide recommendations for these focus areas, such as worksite benefits that promote breastfeeding, and changes in food retail and service environments. Individuals’ choices around breastfeeding and diet may ultimately be influenced by policy and community-level factors. It is thus crucial to take a multilevel approach to establish healthy food preferences from a young age, which have the potential to translate into lifelong healthy diet.

Notes on dredging in the Great Bitter Lake of the Suez Canal

NARCIS (Netherlands)

Beets, C.

1953-01-01

INTRODUCTION In the summer of 1950, the present writer spent a three weeks' holiday dredging in the Great Bitter Lake. Plans to collect specimens in that area for the Rijksmuseum van Natuurlijke Historie at Leiden had, unfortunately, to be drawn up somewhat hurriedly, but at least the most essential

Effect of harvest, drying and storage on the bitterness, moisture, sugars, free amino acids and phenolic compounds of jujube fruit (Zizyphus jujuba cv. Junzao).

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Pu, Yunfeng; Ding, Tian; Wang, Wenjun; Xiang, Yanju; Ye, Xingqian; Li, Mei; Liu, Donghong

2018-01-01

The taste of dried jujube fruit when compared with fresh ones is less palatable, as it develops bitterness during drying and storage. Therefore, identifying the methods by which bitterness occurs is essential for developing strategies for processing and storage. Bitterness in fresh jujube fruit was negligible; however, it increased by 0.9-, 1.5- and 1.8-fold during drying and storage over 6 and 12 months. The moisture significantly decreased during harvesting and drying. Free amino acids, except proline and tyrosine, significantly decreased during drying and storage. Fructose, glucose and sucrose hardly changed during harvest, drying and storage. Titratable acidity, total phenolic and total flavonoids contents were stable during harvest and drying, but increased upon storage. Additionally, protocatechuic and ellagic acids were not detected in fresh jujube fruit, however, were found to increase during drying and storage. Bitterness in fresh jujube fruit tasted negligible because of meagre amount of phytochemicals, while the condensation effect of moisture reduction, the loss of free amino acids, and the formation of protocatechuic and ellagic acids could aggravate the bitterness of jujube fruit during drying and storage. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Structural and Sensory Characterization of Bitter Tasting Steroidal Saponins from Asparagus Spears (Asparagus officinalis L.).

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Dawid, Corinna; Hofmann, Thomas

2012-12-05

Application of sequential solvent extraction and iterative chromatographic separation in combination with taste dilution analysis recently revealed a series of steroidal saponins as the key contributors to the typical bitter taste of white asparagus spears (Asparagus officinalis L.). Besides six previously reported saponins, (25R)-furost-5-en-3β,22,26-triol-3-O-[α-L-rhamnopyranosyl-(1→4)-β-D-glucopyranoside]-26-O-β-D-glucopyranoside, (25R)-furostane-3β,22,26-triol-3-O-[α-L-rhamnopyranosyl-(1→4)-β-D-glucopyranoside]-26-O-β-D-glucopyranoside, and (25S)-furostane-3β,22,26-triol-3-O-[α-L-rhamnopyranosyl-(1→4)-β-D-glucopyranoside]-26-O-β-D-glucopyranoside, and 3-O-[{α-L-rhamnopyranosyl-(1→2)}{α-L-rhamnopyranosyl-(1→4)}-β-D-glucopyranosyl]-(25S)-spirost-5-ene-3β-ol were identified for the first time as key bitter compounds in the edible spears of white asparagus by means of LC-MS/MS, LC-TOF-MS, 1D/2D-NMR spectroscopy, and hydrolysis experiments. This paper presents the isolation, structure determination, and sensory activity of these saponins. Depending on their chemical structure, the saponins identified showed human bitter recognition thresholds between 10.9 and 199.7 μmol/L (water).

Compact type mutants in apple and sour cherries

International Nuclear Information System (INIS)

Zagaja, S.W.; Przybyla, A.

1976-01-01

Induction of mutations in deciduous fruits is considered complementary to the conventional breeding methods. Several promissing mutants, particularly in apples, were described and some of them were introduced to commercial orchards. Studies described herein are aimed at developing compact type mutants in apple cultivars, apple rootstocks and in sour cherry cultivars. Data obtained so far confirm the results of the other authors, who developed compact type mutants in apples and sweet cherries. Physiological studies have shown that the leaves of spontaneous apple mutants of compact type are more efficient in photosynthesis than the leaves of respective standards. In spite of this, using branch ringing techniques, it was found that the leaves of compacts and those of standards do not differ in their productivity. There seem to be several advantages in employing tissue culture technique in mutation breeding. That is why a project was started to work out a method of growing apple shoots from adventitious buds developed on sections of roots. (author)

Analysis of the structural steels corrosion resistance in sour water from petroleum refineries; Analise da resistencia a corrosao de acos estruturais em aguas acidas de refinarias de petroleo

Energy Technology Data Exchange (ETDEWEB)

Proenca, Marcos B.; Freire, Celia M. de A. [Universidade Estadual de Campinas, SP (Brazil). Faculdade de Engenharia Mecanica; Santos, Margatita B. [Universidade Estadual de Campinas, SP (Brazil). Inst. de Fisica. Dept. de Fisica Aplicada

1994-07-01

The presence of H{sub 2} S in refineries FCC sour water provokes the formation of a passive Fe S scale. The cyanides present on sour water remove this scale, raising the corrosion rate in pipping and vessels. In this work it was measured the corrosion rate of structural steels in this water by electrochemical methods. Anodic polarization curves were plotted and the corrosion rates of the steels were determined. (author)

Bone marrow stromal and vascular smooth muscle cells have chemosensory capacity via bitter taste receptor expression.

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Troy C Lund

Full Text Available The ability of cells to detect changes in the microenvironment is important in cell signaling and responsiveness to environmental fluctuations. Our interest is in understanding how human bone marrow stromal-derived cells (MSC and their relatives, vascular smooth muscle cells (VSMC, interact with their environment through novel receptors. We found, through a proteomics screen, that MSC express the bitter taste receptor, TAS2R46, a protein more typically localized to the taste bud. Expression was also confirmed in VSMCs. A prototypical bitter compound that binds to the bitter taste receptor class, denatonium, increased intracellular calcium release and decreased cAMP levels as well as increased the extracellular release of ATP in human MSC. Denatonium also bound and activated rodent VSMC with a change in morphology upon compound exposure. Finally, rodents given denatonium in vivo had a significant drop in blood pressure indicating a vasodilator response. This is the first description of chemosensory detection by MSC and VSMCs via a taste receptor. These data open a new avenue of research into discovering novel compounds that operate through taste receptors expressed by cells in the marrow and vascular microenvironments.

Overcoming chemoresistance in pancreatic cancer cells: role of the bitter taste receptor T2R10.

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Stern, Louisa; Giese, Nathalia; Hackert, Thilo; Strobel, Oliver; Schirmacher, Peter; Felix, Klaus; Gaida, Matthias M

2018-01-01

Bitter taste receptors (T2Rs) are G-protein coupled transmembrane proteins initially identified in the gustatory system as sensors for the taste of bitter. Recent evidence on expression of these receptors outside gustatory tissues suggested alternative functions, and there is growing interest of their potential role in cancer biology. In this study, we report for the first time, expression and functionality of the bitter receptor family member T2R10 in both human pancreatic ductal adenocarcinoma (PDAC) tissue and PDAC derived cell lines. Caffeine, a known ligand for T2R10, rendered the tumor cells more susceptible to two standard chemotherapeutics, Gemcitabine and 5-Fluoruracil. Knocking down T2R10 in the cell line BxPC-3 reduced the caffeine-induced effect. As possible underlying mechanism, we found that caffeine via triggering T2R10 inhibited Akt phosphorylation and subsequently downregulated expression of ABCG2, the so-called multi-drug resistance protein that participates in rendering cells resistant to a variety of chemotherapeutics. In conclusion, T2R10 is expressed in pancreatic cancer and it downmodulates the chemoresistance of the tumor cells.

Influence of bitter lupin on consumption and digestibility in organic dairy cattle soya bean free diets

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R. Tocci

2010-04-01

Full Text Available One of the main principles of organic husbandry is that animal feed must be GMO free, and soya bean is well-known as a high risk GMO alimentary source. About 25 dry dairy cattle of the Italian Holstein breed, from the Cooperativa Emilio Sereni of Borgo S. Lorenzo (FI, were fed in two successive diets: the first with extruded soya bean (A, and the second in which bitter lupin, faba bean and proteinic pea substituted the soya bean (B. We evaluated both the consumption and the apparent digestibility (using acid insoluble ash as internal marker of the two diets, repeating the trial twice. The presence of bitter lupin did not influence either the consumption of other feed, or the faecal water content. The apparent digestibility of the organic matter resulted satisfactory in both the diets, but was significantly higher in diet (A than in diet (B (71,6% vs 67,3%. In conclusion, even though we wish the cultivation of sweet lupin would be increase in Italy, we retain that also bitter lupin (mixed with other feed to increase the palatability could be used as alternative protein source in dairy cattle diets.

Preference and intake frequency of high sodium foods and dishes and their correlations with anthropometric measurements among Malaysian subjects.

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Choong, Stella Sinn-Yee; Balan, Sumitha Nair; Chua, Leong-Siong; Say, Yee-How

2012-06-01

This study investigated the preference and intake frequency of a list of 15 commonly available high sodium Malaysian foods/dishes, discretionary salt use, and their possible association with demographics, blood pressures and anthropometric measurements among 300 Malaysian university students (114 males, 186 females; 259 ethnic Chinese, 41 Indians; 220 lean, 80 overweight). French fries and instant soup noodle were found to be the most preferred and most frequently consumed salty food, respectively, while salted fish was least preferred and least frequently consumed. Males had a significantly higher intake frequency of at least 6 of the salty foods, but the preference of most salty foods was not significantly different between genders. Ethnic Chinese significantly preferred more and took more frequently traditional and conventional Malaysian foods like asam laksa (a Malaysian salty-sour-spicy noodle in fish stock), salted biscuits and salted vegetable, while Indians have more affinity and frequency towards eating salty Western foods. Body Mass Index was significantly negatively correlated with the intake frequency of canned/packet soup and salted fish while waist circumference was significantly positively correlated with the preference of instant noodle. Also, an increased preference of potato chips and intake frequency of salted biscuits seemed to lead to a decreased WHR. Other than these, all the other overweight/obesity indicators did not seem to fully correlate with the salty food preference and intake frequency. Nevertheless, the preference and intake frequency of asam laksa seemed to be significant negative predictors for blood pressures. Finally, increased preference and intake frequency of high sodium shrimp paste (belacan)-based foods like asam laksa and belacan fried rice seemed to discourage discretionary salt use. In conclusion, the preference and intake frequency of the high sodium belacan-based dish asam laksa seems to be a good predictor for ethnic

Preference and intake frequency of high sodium foods and dishes and their correlations with anthropometric measurements among Malaysian subjects

Science.gov (United States)

Choong, Stella Sinn-Yee; Balan, Sumitha Nair; Chua, Leong-Siong

2012-01-01

This study investigated the preference and intake frequency of a list of 15 commonly available high sodium Malaysian foods/dishes, discretionary salt use, and their possible association with demographics, blood pressures and anthropometric measurements among 300 Malaysian university students (114 males, 186 females; 259 ethnic Chinese, 41 Indians; 220 lean, 80 overweight). French fries and instant soup noodle were found to be the most preferred and most frequently consumed salty food, respectively, while salted fish was least preferred and least frequently consumed. Males had a significantly higher intake frequency of at least 6 of the salty foods, but the preference of most salty foods was not significantly different between genders. Ethnic Chinese significantly preferred more and took more frequently traditional and conventional Malaysian foods like asam laksa (a Malaysian salty-sour-spicy noodle in fish stock), salted biscuits and salted vegetable, while Indians have more affinity and frequency towards eating salty Western foods. Body Mass Index was significantly negatively correlated with the intake frequency of canned/packet soup and salted fish while waist circumference was significantly positively correlated with the preference of instant noodle. Also, an increased preference of potato chips and intake frequency of salted biscuits seemed to lead to a decreased WHR. Other than these, all the other overweight/obesity indicators did not seem to fully correlate with the salty food preference and intake frequency. Nevertheless, the preference and intake frequency of asam laksa seemed to be significant negative predictors for blood pressures. Finally, increased preference and intake frequency of high sodium shrimp paste (belacan)-based foods like asam laksa and belacan fried rice seemed to discourage discretionary salt use. In conclusion, the preference and intake frequency of the high sodium belacan-based dish asam laksa seems to be a good predictor for ethnic

Immediate effect of bitter gourd, ash gourd, Knol-khol juices on blood sugar levels of patients with type 2 diabetes mellitus: A pilot study

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G. Selvakumar

2017-10-01

Conclusion: This study shows the significance of hypoglycemic effects of bitter gourd and Knol khol juices among the type 2 Diabetic patients. Hence Bitter gourd juice, Knol khol juices may be beneficial in Diabetes patients to reduce the blood glucose level.

EFFECT OF A BITTER BOLUS ON ORAL, PHARYNGEAL AND ESOPHAGEAL TRANSIT OF HEALTHY SUBJECTS

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Leda Maria Tavares ALVES

2013-03-01

Full Text Available Context During swallowing, boluses stimulate sensory receptors of the oral, pharyngeal, laryngeal, and esophageal regions. Sweet and tasteless foods are more acceptable for swallowing than bitter foods. A bitter bolus is unpleasant for most subjects. Our hypothesis was that the ingestion of a bitter bolus might alter the oral behavior, pharyngeal and esophageal transit when compared to a sweet bolus. Objective To evaluate whether the bitter taste of a liquid bolus causes alteration on oral, pharyngeal and/or esophageal transit in normal subjects in comparison with sweet bolus.' Method Scintigraphic evaluation of oral, pharyngeal and esophageal transit was performed in 43 asymptomatic subjects, 22 women and 21 men, ages 23-71 years, without problems with the ingestion of liquid and solid foods, and without digestive, cardiac or neurologic diseases. Each subject swallowed in random sequence and at room temperature 5 mL of a liquid bolus with bitter taste, prepared with 50 mL of water with 2 g of leaves of Peumus boldus, heated until boiling (boldus tea, and 5 mL of a liquid bolus with sweet taste, prepared with 50 mL of water with 3 g of sucrose, both labeled with 37 MBq of technetium phytate (Tc99m. Results There was no difference between the bitter bolus and the sweet bolus in mouth, pharynx and esophageal transit and clearance duration and in the amount of residues. Conclusion A bitter bolus, considered an unpleasant bolus, does not alter the duration of oral, pharyngeal and esophageal phases of swallowing, when compared with a sweet bolus, considered a pleasant bolus. Contexto Durante a deglutição o bolo estimula os receptores sensoriais da boca, faringe, laringe e esôfago. Os alimentos doces e sem gosto são mais aceitáveis para a deglutição do que os alimentos amargos, que tem gosto desagradável para a maioria dos indivíduos. A hipótese destes autores era que a ingestão de um bolo amargo pode alterar o trânsito oral

The Effect of Green Tea versus Sour Tea on Insulin Resistance, Lipids Profiles and Oxidative Stress in Patients with Type 2 Diabetes Mellitus: A Randomized Clinical Trial

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Hassan Mozaffari-Khosravi

2014-09-01

Full Text Available Background: By decreasing oxidative stress and whereby decreasing insulin resistance, it may be possible to decrease complications of Diabetes Mellitus (DM. Green tea and sour tea contain phytochemicals which have anti-oxidative function. The aim of this study is to compare the effect of sour and green tea consumption on insulin resistance and oxidative stress in DM. Methods: This study is a randomized clinical trial in which 100 type 2 diabetes patients were randomly assigned into sour tea group (ST and green tea group (GT. The patients were instructed to drink 150ml sour tea and green tea infusion, respectively, three times a day for 4 weeks. Fasting blood sugar (FBS, fructosamine, lipid profiles, fasting blood insulin (FBI, homeostasis model assessment of insulin resistance (HOMA-IR; beta cell function (b%, insulin sensitivity (S% and malondialdehyde (MDA were monitored. Results: HDL-c significantly increased in both groups. The median of FBI in GT showed significant decrease (8.5 to 6.6 μIU/mL unlike the ST which showed significant increase (8.2 to 16.3 μIU/mL. The median of HOMA-IR after the intervention in GT showed lower levels than the ST (1.1 vs. 1.6, P=0.004. The median of b% only in ST showed significant increase from 38.2% at the baseline to 47.7% after the intervention. The mean of S% only in ST showed significant decrease after the intervention. Conclusion: This study shows that the use of 150 ml infusion of green tea or sour tea, three times a day for four weeks, has positive effect on insulin resistance and certain lipoproteins in type 2 DM. Trial Registration Number: IRCT201107317161N1

Relationship between the Amount of Bitter Substances Adsorbed onto Lipid/Polymer Membrane and the Electric Response of Taste Sensors

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Kiyoshi Toko

2014-09-01

Full Text Available The bitterness of bitter substances can be measured by the change in the membrane electric potential caused by adsorption (CPA using a taste sensor (electronic tongue. In this study, we examined the relationship between the CPA value due to an acidic bitter substance and the amount of the bitter substance adsorbed onto lipid/polymer membranes, which contain different lipid contents, used in the taste sensor. We used iso-α-acid which is an acidic bitter substance found in several foods and beverages. The amount of adsorbed iso-α-acid, which was determined by spectroscopy, showed a maximum at the lipid concentration 0.1 wt % of the membrane, and the same phenomenon was observed for the CPA value. At the higher lipid concentration, however, the amount adsorbed decreased and then remained constant, while the CPA value decreased monotonically to zero. This constant adsorption amount was observed when the membrane potential in the reference solution did not change with increasing lipid concentration. The decrease in CPA value in spite of the constant adsorption amount is caused by a decrease in the sensitivity of the membrane as the surface charge density increases. The reason why the peaks appeared in both the CPA value and adsorption amount is based on the contradictory adsorption properties of iso-α-acid. The increasing charged lipid concentration of the membrane causes an increasing electrostatic attractive interaction between iso-α-acid and the membrane, but simultaneously causes a decreasing hydrophobic interaction that results in decreasing adsorption of iso-α-acid, which also has hydrophobic properties, onto the membrane. Estimates of the amount of adsorption suggest that iso-α-acid molecules are adsorbed onto both the surface and interior of the membrane.

Understanding the basic biology underlying the flavor world of children

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Julie A. MENNELLA, Alison K. VENTURA

2010-12-01

Full Text Available Health organizations worldwide recommend that adults and children minimize intakes of excess energy and salty, sweet, and fatty foods (all of which are highly preferred tastes and eat diets richer in whole grains, low- and non- fat dairy products, legumes, fish, lean meat, fruits, and vegetables (many of which taste bitter. Despite such recommendations and the well-established benefits of these foods to human health, adults are not complying, nor are their children. A primary reason for this difficulty is the remarkably potent rewarding properties of the tastes and flavors of foods high in sweetness, saltiness, and fatness. While we cannot easily change children’s basic ingrained biology of liking sweets and avoiding bitterness, we can modulate their flavor preferences by providing early exposure, starting in utero, to a wide variety of flavors within healthy foods, such as fruits, vegetables, and whole grains. Because the flavors of foods mothers eat during pregnancy and lactation also flavor amniotic fluid and breast milk and become preferred by infants, pregnant and lactating women should widen their food choices to include as many flavorful and healthy foods as possible. These experiences, combined with repeated exposure to nutritious foods and flavor variety during the weaning period and beyond, should maximize the chances that children will select and enjoy a healthier diet [Current Zoology 56 (6: 834–841, 2010].

Reservoir souring: Problems, uncertainties and modelling. Part I: Problems and uncertainty involved in prediction. Part II: Preliminary investigations of a computational model

International Nuclear Information System (INIS)

Paulsen, J.E.; Read, P.A.; Thompson, C.P.; Jelley, C.; Lezeau, P.

1996-01-01

The paper relates to improved oil recovery (IOR) techniques by mathematical modelling. The uncertainty involved in modelling of reservoir souring is discussed. IOR processes are speculated to influence a souring process in a positive direction. Most models do not take into account pH in reservoir fluids, and thus do not account for partitioning behaviour of sulfide. Also, sulfide is antagonistic to bacterial metabolism and impedes to bacterial metabolism and impedes the sulfate reduction rate, this may be an important factor in modelling. Biofilms are thought to play a crucial role in a reservoir souring process. Biofilm in a reservoir matrix is different from biofilm in open systems. This has major impact on microbial impact on microbial transport and behaviour. Studies on microbial activity in reservoir matrices must be carried out with model cores, in order to mimic a realistic situation. Sufficient data do not exist today. The main conclusion is that a model does not reflect a true situation before the nature of these elements is understood. A simplified version of an Norwegian developed biofilm model is discussed. The model incorporates all the important physical phenomena studied in the above references such as bacteria growth limited by nutrients and/or energy sources and hydrogen sulfide adsorption. 18 refs., 8 figs., 1 tab

Reservoir souring: Problems, uncertainties and modelling. Part I: Problems and uncertainty involved in prediction. Part II: Preliminary investigations of a computational model

Energy Technology Data Exchange (ETDEWEB)

Paulsen, J.E. [Rogalandsforskning, Stavanger (Norway); Read, P.A.; Thompson, C.P.; Jelley, C.; Lezeau, P.

1996-12-31

The paper relates to improved oil recovery (IOR) techniques by mathematical modelling. The uncertainty involved in modelling of reservoir souring is discussed. IOR processes are speculated to influence a souring process in a positive direction. Most models do not take into account pH in reservoir fluids, and thus do not account for partitioning behaviour of sulfide. Also, sulfide is antagonistic to bacterial metabolism and impedes to bacterial metabolism and impedes the sulfate reduction rate, this may be an important factor in modelling. Biofilms are thought to play a crucial role in a reservoir souring process. Biofilm in a reservoir matrix is different from biofilm in open systems. This has major impact on microbial impact on microbial transport and behaviour. Studies on microbial activity in reservoir matrices must be carried out with model cores, in order to mimic a realistic situation. Sufficient data do not exist today. The main conclusion is that a model does not reflect a true situation before the nature of these elements is understood. A simplified version of an Norwegian developed biofilm model is discussed. The model incorporates all the important physical phenomena studied in the above references such as bacteria growth limited by nutrients and/or energy sources and hydrogen sulfide adsorption. 18 refs., 8 figs., 1 tab.

Taste and hypertension in humans

DEFF Research Database (Denmark)

Roura, Eugeni; Foster, Simon; Winklebach, Anja

2016-01-01

The association between salty taste and NaCl intake with hypertension is well-established, although it is far from completely understood. Other taste types such as sweet, umami or bitter have also been related to alterations in blood pressure. Here, we review the mutual relationship between taste...... and hypertension to identify potential avenues to better control blood pressure. This review focuses on published data involving humans, with the exception of a section on molecular mechanisms. There is compelling evidence to suggest that changes in salty taste sensitivity can be used to predict the onset...... of hypertension. This goes hand in hand with the medical concept of sodium sensitivity, which also increases with age, particularly in hypertensive patients. The association of hypertension with the loss of taste acuity less definitive with some data/conclusions masked by the use of anti-hypertensive drugs...

Prophylactic effect of paw-paw leaf and bitter leaf extracts on the ...

African Journals Online (AJOL)

STORAGESEVER

2008-08-18

Aug 18, 2008 ... (ANOVA) and significant means separated using FLSD = LSD procedure as outlined in Obi (2002). RESULTS AND DISCUSSION. In pre-soaking, paw-paw leaf (PL) extract had no significant effect (P > 0.05) on the disease incidence at. 50% anthesis. Bitter leaf (BL) extract had a high signifi- cant effect (P ...

Characterization of Sugar and Polyphenolic Diversity in Floral Nectar of Different 'Oblačinska' Sour Cherry Clones.

Science.gov (United States)

Guffa, Basem; Nedić, Nebojša M; Dabić Zagorac, Dragana Č; Tosti, Tomislav B; Gašić, Uroš M; Natić, Maja M; Fotirić Akšić, Milica M

2017-09-01

'Oblačinska' sour cherry, an autochthonous cultivar, is the most planted cultivar in Serbian orchards. Since fruit trees in temperate zone reward insects by producing nectar which 'quality' affects the efficiency of insect pollination, the aim of this study was analyzing of sugars and polyphenolics in floral nectar of 16 'Oblačinska' sour cherry clones with different yielding potential. The contents of sugars and sugar alcohols were analyzed by ion chromatography, while polyphenolic profile was established using liquid chromatography/mass spectrometry technique. Fourteen sugars and six sugar alcohols were detected in nectar samples and the most abundant were fructose, glucose, and sucrose. Eleven polyphenols were quantified using available standards, while another 17 were identified according to their exact masses and characteristic fragmentations. Among quantified polyphenols, rutin, naringenin, and chrysin were the most abundant in nectar. Principal component analysis showed that some polyphenol components (naringin, naringenin, and rutin) together with sugars had high impact of spatial distribution of nectar samples on score plot. © 2017 Wiley-VHCA AG, Zurich, Switzerland.

Strategic conservation of orchard germplasm based on indigenous knowledge and genetic diversity: a case study of sour orange populations in China.

Science.gov (United States)

Ming, Feng; Liu, Qi-Kun; Shi, Jin-Lei; Wang, Wei; Lu, Bao-Rong

2009-01-01

To effectively conserve sour orange (Citrus aurantium L.) germplasm on two islands at the estuary of the Yangtze River in China, we estimated genetic variation and relationships of the known parental trees and their proposed descendents (young trees) using the fingerprints of random amplified polymorphic DNA (RAPD). Results based on RAPD analyses showed considerable genetic diversity in the parental populations (H(e)=0.202). The overall populations including the parental and young trees showed slightly higher genetic diversity (H(e)=0.298) than the parents, with about 10% variation between populations. An unweighted pair group method with arithmetic mean analysis dendrogram based on cluster analysis of the Jaccard similarity among individuals demonstrated a more complicated relationship of the parental and young trees from the two islands, although the young trees showed a clear association with parental trees. This indicates a significant contribution of parental trees in establishing the sour orange populations on the two islands. According to farmers' knowledge, conservation of only one or two parental trees would be sufficient because they believed that the whole populations were generated from a single mother tree. However, this study suggests that preserving most parental trees and some selected young trees with distant genetic relationships should be an effective conservation strategy for sour orange germplasm on the two islands.

Lower expressions of the human bitter taste receptor TAS2R in smokers: reverse transcriptase-polymerase chain reaction analysis

OpenAIRE

Aoki, Mieko; Takao, Tetsuya; Takao, Kyoichi; Koike, Fumihiko; Suganuma, Narufumi

2014-01-01

Background Despite the fact that smokers have deficit in detecting taste, particularly bitter taste, no study has investigated its biological correlate. Methods In this context, we compared the expression of the bitter taste receptor gene, taste 2 receptor (TAS2R) in the tongues of smokers and non-smokers. Tissue samples were collected from the lateral portion of the tongues of 22 smokers and 22 age- and gender-matched healthy volunteers (19 males and three females) with no history of smoking...

Evaluation of the effects of bitter yam tuber supplementation on serum parameters used to assess hepatotoxicity and nephrotoxicity in transgenic mice

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DEWAYNE K. STENNETT

2014-08-01

Full Text Available The Jamaican bitter yam (Dioscorea polygonoides (ITIS is known to possess potent antidiabetic and hypocholesterolemic properties and can therefore be exploited for associated nutraceutical/pharmaceutical purposes. It however possesses bioactive compounds known to promote organ damage when ingested in excess. This study investigates the effects of bitter yam consumption at a concentration of 5% on liver and kidney damage/function parameters. Normocholesterolemic mice fed bitter yam supplemented diets experienced significant increases in serum aspartate aminotransferase activity and bilirubin, magnesium and phosphorus concentrations. Significant increases were also observed in serum aspartate aminotransferase activity and blood urea nitrogen concentration of the genetically modified hypercholesterolemic mice fed supplemented diets. These results suggest mild kidney damage in both mice species and a significant increase in the rate of erythrocyte haemolysis in the normocholesterolemic mice.

Effect of gamma irradiation on bitter pit of apple fruits (Malus Domestica Borkh)

International Nuclear Information System (INIS)

Al-Bachir, M.; Farah, S.

2000-12-01

Tow varieties of apple fruits Golden and Starking were irradiated with 0, 0.5, 1.0, 1.5 kGy and with 0, 1.0, 1.5 kGy respectively. Irradiated and unirradiated fruits were stored at 1 to 2 centigrade and relative humidity of 80 to 90%. Fruit quality (firmness, skin thickness and bitter pit) and juice characteristics (moisture, ash, carbohydrates, organic acids, Ph, and viscosity), were determined during storage periods (0, 3 and 6 months). The used doses of gamma irradiation significantly decreased the percentage and intensity of bitter pit. Irradiated fruits were softer immediately after irradiation and through storage periods, there were no differences in firmness between irradiated and unirradiated fruits. Gamma irradiation increased the thickness of skin in Golden fruits and decreased it in Starking. Juice production from both varieties immediately after irradiation was not affected by gamma irradiation. However the juice produced from irradiated fruits had higher organic acids (citric and malic acids), viscosity and Ph values than the control. (author)

Developing a new formulation of sodium phenylbutyrate.

Science.gov (United States)

Guffon, Nathalie; Kibleur, Yves; Copalu, William; Tissen, C; Breitkreutz, Joerg

2012-12-01

Sodium phenylbutyrate (NaPB) is used as a treatment for urea cycle disorders (UCD). However, the available, licensed granule form has an extremely bad taste, which can compromise compliance and metabolic control. A new, taste-masked, coated-granule formulation (Luc 01) under development was characterised for its in vitro taste characteristics, dissolution profiles and bioequivalence compared with the commercial product. Taste, safety and tolerability were also compared in healthy adult volunteers. The in vitro taste profile of NaPB indicated a highly salty and bitter tasting molecule, but Luc 01 released NaPB only after a lag time of ∼10 s followed by a slow release over a few minutes. In contrast, the licensed granules released NaPB immediately. The pharmacokinetic study demonstrated the bioequivalence of a single 5 g dose of the two products in 13 healthy adult volunteers. No statistical difference was seen either for maximal plasma concentration (C(max)) or for area under the plasma concentration-time curve (AUC). CI for C(max) and AUC(0-inf) of NaPB were included in the bioequivalence range of 0.80-1.25. One withdrawal for vomiting and five reports of loss of taste perception (ageusia) were related to the licensed product. Acceptability, bitterness and saltiness assessed immediately after administration indicated a significant preference for Luc 01 (p<0.01), confirming the results of the taste prediction derived from in vitro measurements. In vitro dissolution, in vitro and in vivo taste profiles support the view that the newly developed granules can be swallowed before release of the bitter active substance, thus avoiding stimulation of taste receptors. Moreover, Luc 01 was shown to be bioequivalent to the licensed product. The availability of a taste-masked form should improve compliance which is critical to the efficacy of NaPB treatment in patients with UCD.

Effect of Calcium Salt on Soft Rot, Bitter Pit and Physico-Chemical Properties of Stored Apples

International Nuclear Information System (INIS)

Jan, I.; Rab, A.; Sajid, M.; Iqbal, A.; Shinwari, Z. K.; Hamayun, M.

2016-01-01

Postharvest losses are one of the main problems in leading fruit producing countries. Therefore, an attempt has been made to decrease the postharvest losses during apple storage. To achieve this objective, fruits were dipped in 0, 3, 6 and 9 percent CaCl/sub 2/ solution for the period of 3, 6, 9 and 12 minutes and were stored for 150 days at 5 ± 1 C with 60-70 percent relative humidity. After the storage time, fruits were analysed for percent weight loss, total sugar, bitter pit incidence, soft rot, ascorbic acid and firmness. The ascorbic acid contents and firmness of the fruits significantly increased, when the fruits were dipped in 9% CaCl/sub 2/ solution as compared to control (dipped in water). Whereas, weight loss, total sugar, bitter pit and soft rot incidences were reduced with increased concentration of CaCl/sub 2/. The firmness of the fruits dipped for 3 minutes in a CaCl/sub 2/ solution was significantly lower in comparison to the fruits dipped for 12 minutes in a CaCl/sub 2/ solution. Likewise, the weight loss, bitter pit and the soft rot incidence reduced with increase in dipping duration in CaCl/sub 2/ solution from 3 minutes to 12 minutes. (author)

Use of local materials in the preservation of Garcinia kola (bitter kola ...

African Journals Online (AJOL)

Storage of Bitter kola (Garcinia kola) was carried out using different local materials to evaluate the most appropriate storage material relative to the extension of its shelf life. The materials were kept moist by wetting them throughout the period of study (8 weeks). The local materials used were sandy soil, jute bag, clay pot and ...

[Health effects of sour cherries with unique polyphenolic composition in their fruits].

Science.gov (United States)

Hegedűs, Attila; Papp, Nóra; Blázovics, Anna; Stefanovitsné Bányai, Éva

2018-05-01

Health effects of fruit consumption are confirmed by many studies. Such effects are attributed to the polyphenolic compounds accumulating in fruit skin and mesocarp tissues. They contribute to the regulation on transcriptional, post-transcriptional and epigenetic levels. Since people consume much less fruits than the recommended quantities, a new approach includes the promotion of super fruits that are extremely rich sources of specific health compounds. A comparative analysis of Hungarian stone fruit cultivars detected a huge variability in fruit in vitro antioxidant capacity and total polyphenolic content. Two outstanding sour cherry cultivars ('Pipacs 1' and 'Fanal') were identified to accumulate elevated levels of polyphenolic compounds in their fruits. Sour cherries with different polyphenolic compositions were tested against alimentary induced hyperlipidemia using male Wistar rat model. Consumption of cherry fruit had different consequences for different cultivars: consumption of 'Pipacs 1' and 'Fanal' fruits resulted in 30% lower total cholesterol levels in the sera of hyperlipidemic animals after only 10 days of treatment. However, the consumption of 'Újfehértói fürtös' fruit has not induced significant alterations in the same parameter. Other lipid parameters also reflected the short-term beneficial effects of 'Pipacs 1' and 'Fanal' fruits. We suggest that not only some tropical and berry fruits might be considered as super fruits but certain genotypes of stone fruits as well. These have indeed marked physiological effects. Since 'Pipacs 1' and 'Fanal' are rich sources of colourless polyphenolics (e.g., phenolic acids and isoflavonoids) and anthocyanins, respectively, the protective effects associated with their consumption can be attributed to different polyphenolic compounds. Orv Hetil. 2018; 159(18): 720-725.

Quantity and quality of guinea pig (cavia porcellus) spermatozoa after administration of methanol extract of bitter melon (momordica charantia) seed and depot medroxy progesterone acetate (DMPA)

Science.gov (United States)

Ilyas, Syafruddin; Hutahaean, Salomo; Nursal

2018-03-01

The discovery of male contraceptive drugs continues to be pursued, due to the few participation of men associated with the lack of contraceptive options for men. The combination of bitter melon seed methanol extract and DMPA are the options that currently apply to men. Therefore, the use of guinea pigs as experimental animals conducted research using experimental methods with complete randomized design (CRD). There are 4 control groups and 4 treatment groups. The first group, control group of dimethyl sulphoxide (DMSO) for 0 week (K0), The second one, bitter melon seed extract of 50 mg/100g Body Weight/day for 0 week (P0), the third one, control group of dimethyl sulfoxide (DMSO) for 4 weeks (K1), the fourth one, bitter melon seed extract of 50 mg/100g BW/day for 4 weeks + Depot medroxy Progesterone Acetate (P1), the fifth one, control group of dimethyl sulfoxide (DMSO) for 8 weeks (K2), the sixth one, bitter melon seed extract of 50 mg/100g BW/day for 8 weeks + DMPA (P2), the seventh one, control group of dimethyl sulfoxide (DMSO) for 12 weeks (K3), the eighth one, bitter melon seed extract of 50 mg/100g BW/day for 12 weeks + DMPA (P3). Methanol extract of bitter melon seed to decrease the quantity and quality of guinea pig spermatozoa decreased significantly, i.e. viability and normal morphology of spermatozoa (p<0.05).

The taste of KCl - What a difference a sugar makes.

Science.gov (United States)

Ben Abu, Natalie; Harries, Daniel; Voet, Hillary; Niv, Masha Y

2018-07-30

Dramatic increase in NaCl consumption lead to sodium intake beyond health guidelines. KCl substitution helps reduce sodium intake but results in a bitter-metallic off-taste. Two disaccharides, trehalose and sucrose, were tested in order to untangle the chemical (increase in effective concentration of KCl due to sugar addition) from the sensory effects. The bitter-metallic taste of KCl was reduced by these sugars, while saltiness was enhanced or unaltered. The perceived sweetness of sugar, regardless of its type and concentration, was an important factor in KCl taste modulation. Though KCl was previously shown to increase the chemical activity of trehalose but not of sucrose, we found that it suppressed the perceived sweetness of both sugars. Therefore, sensory integration was the dominant factor in the tested KCl-sugar combinations. Copyright © 2018 Elsevier Ltd. All rights reserved.

Bright Soil Near 'McCool': Salty Deja Vu?

Science.gov (United States)

2006-01-01

While driving eastward toward the northwestern flank of 'McCool Hill,' the wheels of NASA's Mars Exploration Rover Spirit churned up the largest amount of bright soil discovered so far in the mission. This image from Spirit's navigation camera, taken on the rover's 787th Martian day, or sol, of exploration (March 21, 2006), shows the strikingly light tone and large extent of the deposit. A few days earlier, Spirit's wheels unearthed a small patch of light-toned material informally named 'Tyrone.' In images from Spirit's panoramic camera, 'Tyrone' strongly resembled both 'Arad' and 'Paso Robles,' two patches of light-toned soils discovered earlier in the mission. Spirit found 'Paso Robles' in 2005 while climbing 'Cumberland Ridge' on the western slope of 'Husband Hill.' In early January 2006, the rover discovered 'Arad' on the basin floor just south of 'Husband Hill.' Spirit's instruments confirmed that those soils had a salty chemistry dominated by iron-bearing sulfates. Spirit's miniature thermal emission spectrometer is analyzing this most recent discovery, and researchers will compare it with those other deposits. These discoveries indicate that light-toned soil deposits might be widely distributed on the flanks and valley floors of the 'Columbia Hills' region in Gusev Crater on Mars. The salts may record the past presence of water, as they are easily mobilized and concentrated in liquid solution.

Development of a Time-Intensity Evaluation System for Consumers: Measuring Bitterness and Retronasal Aroma of Coffee Beverages in 106 Untrained Panelists.

Science.gov (United States)

Gotow, Naomi; Moritani, Ami; Hayakawa, Yoshinobu; Akutagawa, Akihito; Hashimoto, Hiroshi; Kobayakawa, Tatsu

2015-06-01

In order to develop products that are acceptable to consumers, it is necessary to incorporate consumers' intentions into products' characteristics. Therefore, investigation of consumers' perceptions of the taste or smell of common beverages provides information that should be useful in predicting market responses. In this study, we sought to develop a time-intensity evaluation system for consumer panels. Using our system, we performed time-intensity evaluation of flavor attributes (bitterness and retronasal aroma) that consumers perceived after swallowing a coffee beverage. Additionally, we developed quantitative evaluation methods for determining whether consumer panelists can properly perform time-intensity evaluation. In every trial, we fitted an exponential function to measured intensity data for bitterness and retronasal aroma. The correlation coefficients between measured time-intensity data and the fitted exponential curves were greater than 0.8 in about 90% of trials, indicating that we had successfully developed a time-intensity system for use with consumer panelists, even after just a single training trial using a nontrained consumer. We classified participants into two groups based on their consumption of canned coffee beverages. Significant difference was observed in only AUC of sensory modality (bitterness compared with retronasal aroma) among conventional TI parameters using two-way ANOVA. However, three-way ANOVA including a time course revealed significant difference between bitterness and retronasal aroma in the high-consumption group. Moreover, the high-consumption group more easily discriminated between bitterness and retronasal aroma than the low-consumption group. This finding implied that manufacturers should select consumer panelists who are suitable for their concepts of new products. © 2015 Institute of Food Technologists®

Association of a bitter taste receptor mutation with Balkan Endemic Nephropathy (BEN

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Wooding Stephen P

2012-10-01

Full Text Available Abstract Background Balkan Endemic Nephropathy (BEN is late-onset kidney disease thought to arise from chronic exposure to aristolochic acid, a phytotoxin that contaminates wheat supplies in rural areas of Eastern Europe. It has recently been demonstrated that humans are capable of perceiving aristolochic acid at concentrations below 40 nM as the result of high-affinity interactions with the TAS2R43 bitter taste receptor. Further, TAS2R43 harbors high-frequency loss-of-function mutations resulting in 50-fold variability in perception. This suggests that genetic variation in TAS2R43 might affect susceptibility to BEN, with individuals carrying functional forms of the receptor being protected by an ability to detect tainted foods. Methods To determine whether genetic variation in TAS2R43 predicts BEN susceptibility, we examined genotype-phenotype associations in a case–control study. A cohort of 88 affected and 99 control subjects from western Bulgaria were genotyped with respect to two key missense variants and a polymorphic whole-gene deletion of TAS2R43 (W35S, H212R, and wt/Δ, which are known to affect taste sensitivity to aristolochic acid. Tests for association between haplotypes and BEN status were then performed. Results Three major TAS2R43 haplotypes observed in previous studies (TAS2R43-W35/H212, -S35/R212 and –Δ were present at high frequencies (0.17, 0.36, and 0.47 respectively in our sample, and a significant association between genotype and BEN status was present (P = 0.020; odds ratio 1.18. However, contrary to expectation, BEN was positively associated with TAS2R43-W35/H212, a highly responsive allele previously shown to confer elevated bitter sensitivity to aristolochic acid, which should drive aversion but might also affect absorption, altering toxin activation. Conclusions Our findings are at strong odds with the prediction that carriers of functional alleles of TAS2R43 are protected from BEN by an ability to detect and

Microsatellite marker development by partial sequencing of the sour passion fruit genome (Passiflora edulis Sims).

Science.gov (United States)

Araya, Susan; Martins, Alexandre M; Junqueira, Nilton T V; Costa, Ana Maria; Faleiro, Fábio G; Ferreira, Márcio E

2017-07-21

The Passiflora genus comprises hundreds of wild and cultivated species of passion fruit used for food, industrial, ornamental and medicinal purposes. Efforts to develop genomic tools for genetic analysis of P. edulis, the most important commercial Passiflora species, are still incipient. In spite of many recognized applications of microsatellite markers in genetics and breeding, their availability for passion fruit research remains restricted. Microsatellite markers in P. edulis are usually limited in number, show reduced polymorphism, and are mostly based on compound or imperfect repeats. Furthermore, they are confined to only a few Passiflora species. We describe the use of NGS technology to partially assemble the P. edulis genome in order to develop hundreds of new microsatellite markers. A total of 14.11 Gbp of Illumina paired-end sequence reads were analyzed to detect simple sequence repeat sites in the sour passion fruit genome. A sample of 1300 contigs containing perfect repeat microsatellite sequences was selected for PCR primer development. Panels of di- and tri-nucleotide repeat markers were then tested in P. edulis germplasm accessions for validation. DNA polymorphism was detected in 74% of the markers (PIC = 0.16 to 0.77; number of alleles/locus = 2 to 7). A core panel of highly polymorphic markers (PIC = 0.46 to 0.77) was used to cross-amplify PCR products in 79 species of Passiflora (including P. edulis), belonging to four subgenera (Astrophea, Decaloba, Distephana and Passiflora). Approximately 71% of the marker/species combinations resulted in positive amplicons in all species tested. DNA polymorphism was detected in germplasm accessions of six closely related Passiflora species (P. edulis, P. alata, P. maliformis, P. nitida, P. quadrangularis and P. setacea) and the data used for accession discrimination and species assignment. A database of P. edulis DNA sequences obtained by NGS technology was examined to identify microsatellite repeats in

Two Paralogous Genes Encoding Auxin Efflux Carrier Differentially Expressed in Bitter Gourd (Momordica charantia

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Yi-Li Li

2017-11-01

Full Text Available The phytohormone auxin regulates various developmental programs in plants, including cell growth, cell division and cell differentiation. The auxin efflux carriers are essential for the auxin transport. To show an involvement of auxin transporters in the coordination of fruit development in bitter gourd, a juicy fruit, we isolated novel cDNAs (referred as McPIN encoding putative auxin efflux carriers, including McPIN1, McPIN2 (allele of McPIN1 and McPIN3, from developing fruits of bitter gourd. Both McPIN1 and McPIN3 genes possess six exons and five introns. Hydropathy analysis revealed that both polypeptides have two hydrophobic regions with five transmembrane segments and a predominantly hydrophilic core. Phylogenetic analyses revealed that McPIN1 shared the highest homology to the group of Arabidopsis, cucumber and tomato PIN1, while McPIN3 belonged to another group, including Arabidopsis and tomato PIN3 as well as PIN4. This suggests different roles for McPIN1 and McPIN3 in auxin transport involved in the fruit development of bitter gourd. Maximum mRNA levels for both genes were detected in staminate and pistillate flowers. McPIN1 is expressed in a particular period of early fruit development but McPIN3 continues to be expressed until the last stage of fruit ripening. Moreover, these two genes are auxin-inducible and qualified as early auxin-response genes. Their expression patterns suggest that these two auxin transporter genes play a pivotal role in fruit setting and development.

The Effect of Green Tea and Sour Tea (Hibiscus sabdariffa L.) Supplementation on Oxidative Stress and Muscle Damage in Athletes.

Science.gov (United States)

Hadi, Amir; Pourmasoumi, Makan; Kafeshani, Marzieh; Karimian, Jahangir; Maracy, Mohammad Reza; Entezari, Mohammad Hasan

2017-05-04

Additional oxygen consumption during intense exercises may lead to oxidative stress and contribute to muscular fatigue. Green tea and sour tea (Hibiscus sabdariffa L.), which contain various flavonoids and polyphenols, have many healthful properties such as anticarcinogenic, anti-inflammatory, and heart protecting effects. The aim of the present study was to assess the effects of green tea and sour tea supplementation on oxidative stress and muscle damage in soccer athletes. This randomized, double-blind control trial was conducted on 54 male soccer players. Participants were randomly assigned to three groups to receive: 450 mg/d green tea extract (GTE) in the first group (n = 18), 450 mg/d sour tea extract (STE) in the second group (n = 18) and 450 mg/d maltodextrin in the control group (n = 18). Fasting whole blood samples were taken under resting conditions at the beginning and the end of the study to quantify the serum levels of muscle damage indices, aspartate aminotransferase (AST), creatine kinase (CK), lactate dehydrogenase (LDH), and oxidative stress biomarkers, malondialdehyde (MDA), and total antioxidant capacity (TAC). After six weeks intervention, athletes who received GTE and STE supplements compared with the placebo had a significantly decreased MDA level (P = 0.008). Furthermore, STE supplementation resulted in a significant increase in TAC level compared with GTE and placebo groups (P = 0.01). However, supplementation with GTE and STE had no significant effects on muscle damage indices. GTE and STE supplementation have beneficial effects on oxidative stress status in male athletes. However, both kinds of tea extract did not affect muscle damage status.

Uptake of calcium-45 by apple trees at different levels of moisture in relation to the occurrence of bitter pit

International Nuclear Information System (INIS)

Hanekom, A.N.; Deist, J.; Blommaert, K.L.J.

1975-01-01

Uptake and translocation of recently absorbed Ca ( 45 Ca) and total calcium by Golden Delicious apple trees grown in sand culture at different moisture levels were investigated in relation to bitter pit. Growth and development of the trees were significantly retarded by low moisture supply. Moisture stress not only lowered calcium uptake and/or translocation but also significantly decreased the concentration of recently absorbed calcium in the different parts of the tree. Except for the leaves where moisture stress significantly decreased the total calcium concentration, it did not affect the concentration in other parts of the tree. Although the fruit contributed only 5,8% to the total calcium content of the top parts of the tree, this amount of Ca realised a sufficiently high calcium concentration in the fruit to prevent bitter pit. There was no correlation within the experimental period between moisture supply to the trees and the calcium concentration in the fruit or the incidence of bitter pit [af

Comparison of the effect of lavender and bitter orange on anxiety in postmenopausal women: A triple-blind, randomized, controlled clinical trial.

Science.gov (United States)

Farshbaf-Khalili, Azizeh; Kamalifard, Mahin; Namadian, Mahsa

2018-05-01

This trial compared the effects of lavender and bitter orange on anxiety in postmenopausal women. This trial was conducted in 2015. Eligible postmenopausal women were allocated into one of two intervention groups or a control group (n = 52 per group) in a 1:1:1 ratio using a randomized block design. Intervention groups received 500 mg capsules containing only bitter orange or lavender flower powder, and the control group received 500 mg capsules containing starch. The Spielberger's State -Trait Anxiety Inventory (STAI) was used before and eight weeks after starting the intervention. Data analyses were based on intention to treat. A one-way ANOVA showed no significant difference in mean state anxiety (P = 0.254) and trait anxiety (p = 0.972) score among the three groups before the intervention. The general linear model, adjusted for baseline state and trait anxiety scores and confounding factors, showed significant differences among the groups in the mean state anxiety (P = 0.010) and trait anxiety (p = 0.041) score after eight weeks of treatment. Bitter orange significantly reduced the mean state-anxiety scores compared with the control group [Adjusted Mean Difference (aMD): -1.99 (95% Confidence Interval, -3.64 to -0.34)]. Lavender significantly reduced the mean state-anxiety scores compared with the control group as well [aMD: -2.45 (95% CI -4.13 to -0.77)] and Bitter orange significantly reduced the mean trait-anxiety scores compared with the control group [aMD: -1.76 (95% CI -3.45 to -0.06)]. Lavender significantly reduced the mean trait-anxiety scores compared with the control group as well [aMD: -2.05 (95% CI -3.76 to -0.33)]. There was no significant difference between bitter orange and lavender groups after intervention in the mean trait-anxiety (p = 0.731) or state-anxiety (p = 0.578) scores. The positive effect of bitter orange and lavender on anxiety in postmenopausal women suggests that they can be used to

Dynamic evolution of bitter taste receptor genes in vertebrates

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Jones Gareth

2009-01-01

Full Text Available Abstract Background Sensing bitter tastes is crucial for many animals because it can prevent them from ingesting harmful foods. This process is mainly mediated by the bitter taste receptors (T2R, which are largely expressed in the taste buds. Previous studies have identified some T2R gene repertoires, and marked variation in repertoire size has been noted among species. However, the mechanisms underlying the evolution of vertebrate T2R genes remain poorly understood. Results To better understand the evolutionary pattern of these genes, we identified 16 T2R gene repertoires based on the high coverage genome sequences of vertebrates and studied the evolutionary changes in the number of T2R genes during birth-and-death evolution using the reconciled-tree method. We found that the number of T2R genes and the fraction of pseudogenes vary extensively among species. Based on the results of phylogenetic analysis, we showed that T2R gene families in teleost fishes are more diverse than those in tetrapods. In addition to the independent gene expansions in teleost fishes, frogs and mammals, lineage-specific gene duplications were also detected in lizards. Furthermore, extensive gains and losses of T2R genes were detected in each lineage during their evolution, resulting in widely differing T2R gene repertoires. Conclusion These results further support the hypotheses that T2R gene repertoires are closely related to the dietary habits of different species and that birth-and-death evolution is associated with adaptations to dietary changes.

Identification of the key bitter compounds in our daily diet is a prerequisite for the understanding of the hTAS2R gene polymorphisms affecting food choice.

Science.gov (United States)

Hofmann, Thomas

2009-07-01

In order to decode genetic variations affecting food choice and to determine whether to accept or to reject certain food products, it is a necessary prerequisite to deorphanize the hTAS2R/ligand pairs using the key bitter compounds in foods as stimuli rather than doing this either by using artificial molcules, to which the normal consumer had never been exposed, or by using food-born molecules which do not at all contribute to the overall bitterness. Therefore, the chemical structure of the most active bitter molecules in foods needs to be unequivocally determined in order to be sure that hTAS2R polymorphisms are related to the key molecules which really contribute to the overall bitterness perception of food products. As most studies focused primarily on quantitatively predominating compounds, rather than selecting the target compounds to be identified with regard to taste-activity, it seems that yet unknown components play a key role in evoking the bitter taste of food products. Driven by the need to discover the key players inducing the food taste, the research area "sensomics" made tremendous efforts in recent years to map the sensometabolome and to identify the most intense taste-active metabolites in fresh and processed foods. The present article summarizes recent studies on the identification of orphan key bitter stimuli in fresh, fermented, and thermally processed foods using carrots, cheese, and roasted coffee as examples.

Effect of different levels of sugar on qualitative characteristics of lassi prepared from sour dahi

Directory of Open Access Journals (Sweden)

Muhammad Shah Moazzem

2018-08-01

Full Text Available An investigation was carried out to develop lassi from sour dahi using different levels of sugar (10, 15, 20 and 25% and 15% water. Lassi quality was assayed through the study of physical, chemical and microbiological parameters. Results revealed that significant difference existed in overall physical score of lassi samples and the highest score was found in 15% sugar lassi whereas, the lowest score was found in 25% sugar lassi. Total solids, carbohydrate, fat, protein and ash contents differed significantly among various levels of sugar added lassi. From chemical test, it appears that, 15% sugar added lassi possess the highest fat and protein values whereas, the highest total solids and carbohydrate values posses in 25% sugar added lassi. No significant difference (p>0.05 revealed in terms of pH value and acidity percentage among lassi types. Lassi made from 10% sugar was most inferior than other levels of sugar added lassi in respect of microbiological quality- total viable count (×104 cfu/mL content was 95.67±2.08 and coliform (×10 cfu/mL content was 1.00±0.00. Considering above mentioned quality aspects, it might be resolved that lassi could be prepared successfully from sour dahi with 15% sugar keeping water level constant at 15%. [Fundam Appl Agric 2018; 3(2.000: 434-439

Modelling the Drying Characteristics and Kinetics of Hot Air-Drying of Unblanched Whole Red Pepper and Blanched Bitter Leaf Slices

OpenAIRE

Samuel Enahoro Agarry

2017-01-01

The objective of this study was to investigate the drying characteristics and kinetics of red pepper and bitter leaf under the influence of different drying temperatures. The drying experiments were carried out at dry bulb temperature of 35, 45, 55 and 75oC, respectively in an oven dryer. The results showed that as drying temperature increased, drying rate also increased and the drying time decreased. It was observed that un-sliced red pepper and sliced bitter leaf would dry within 2.5-12 h a...

Respons of Erythrocytes, Hematocrit and Hemoglobin River Catfish (Mystus Nemurus) Combination Fed Guava Leaves (Psidium Guajava) and Bitter (Andrographis Paniculata Ness)

OpenAIRE

Susanti, Mesi; Lukystiowati, Iesje; Syawal, Henni

2014-01-01

This study was conducted from April-June 2013 in the Laboratory of Aquaculture and Fish Diseases and Parasites Laboratory Faculty of Fisheries and Marine Sciences University of Riau. The purpose of this study was to determine the response of erythrocytes, hematocrit, and blood hemoglobin river catfish (Mystus nemurus) fed a combination of guava leaves and bitter infected with the bacterium A. hydrophila. This study used 5 treatments of: negative control (without any solution guava, bitter and...

Fluorescence-based optimization of human bitter taste receptor expression in Saccharomyces cerevisiae

International Nuclear Information System (INIS)

Sugawara, Taishi; Ito, Keisuke; Shiroishi, Mitsunori; Tokuda, Natsuko; Asada, Hidetsugu; Yurugi-Kobayashi, Takami; Shimamura, Tatsuro; Misaka, Takumi; Nomura, Norimichi; Murata, Takeshi; Abe, Keiko; Iwata, So

2009-01-01

Human TAS2 receptors (hTAS2Rs) perceive bitter tastants, but few studies have explored the structure-function relationships of these receptors. In this paper, we report our trials on the large-scale preparations of hTAS2Rs for structural analysis. Twenty-five hTAS2Rs were expressed using a GFP-fusion yeast system in which the constructs and the culture conditions (e.g., the signal sequence, incubation time and temperature after induction) were optimized by measuring GFP fluorescence. After optimization, five hTAS2Rs (hTAS2R7, hTAS2R8, hTAS2R16, hTAS2R41, and hTAS2R48) were expressed at levels greater than 1 mg protein/L of culture, which is a preferable level for purification and crystallization. Among these five bitter taste receptors, hTAS2R41 exhibited the highest detergent solubilization efficiency of 87.1% in n-dodecyl-β-D-maltopyranoside (DDM)/cholesteryl hemisuccinate (CHS). Fluorescence size-exclusion chromatography showed that hTAS2R41 exhibited monodispersity in DDM/CHS without aggregates, suggesting that hTAS2R41 is a good target for future crystallization trials.

Reduction of Saltiness and Acrylamide Levels in Palm Sugar-Like Flavouring through Buffer Modification and the Addition of Calcium Chloride

Directory of Open Access Journals (Sweden)

Wan Aida Wan Mustapha

2013-06-01

Full Text Available Palm sugar-like flavouring (PSLF is a type of flavour product that is formed by heating amino acids and sugar under specific heating conditions. Unfortunately, PSLF has a salty taste and contains high amounts of acrylamide. Hence, the objective of this research was to reduce saltiness and acrylamide without negatively affecting the aroma properties of PSLF. A decrease in the sodium phosphate (NaHPO4 buffer concentration from 0.20 to 0.02 M was found to reduce sodium to approximately 15% of the level found in original PSLF. A further decrease (~25% in the sodium content was achieved by removing monobasic sodium phosphate (NaH2PO4 from the buffer system. Meanwhile, the addition of CaCl2 at 20–40 mg/L reduced the acrylamide content in PSLF by as much as 58%. A CaCl2 concentration of 20 mg/mL was most favourable as it most efficiently suppressed acrylamide formation while providing an acceptably high flavour yield in PSLF. In view of the high acrylamide content in PSLF, additional work is necessary to further reduce the amount of acrylamide by controlling the asparagine concentration in the precursor mixture.

Reduction of saltiness and acrylamide levels in palm sugar-like flavouring through buffer modification and the addition of calcium chloride.

Science.gov (United States)

Tan, Phui Yee; Tan, Chin Ping; Abas, Faridah; Ho, Chun Wai; Mustapha, Wan Aida Wan

2013-06-10

Palm sugar-like flavouring (PSLF) is a type of flavour product that is formed by heating amino acids and sugar under specific heating conditions. Unfortunately, PSLF has a salty taste and contains high amounts of acrylamide. Hence, the objective of this research was to reduce saltiness and acrylamide without negatively affecting the aroma properties of PSLF. A decrease in the sodium phosphate (NaHPO₄) buffer concentration from 0.20 to 0.02 M was found to reduce sodium to approximately 15% of the level found in original PSLF. A further decrease (~25%) in the sodium content was achieved by removing monobasic sodium phosphate (NaH₂PO₄) from the buffer system. Meanwhile, the addition of CaCl₂ at 20-40 mg/L reduced the acrylamide content in PSLF by as much as 58%. A CaCl₂ concentration of 20 mg/mL was most favourable as it most efficiently suppressed acrylamide formation while providing an acceptably high flavour yield in PSLF. In view of the high acrylamide content in PSLF, additional work is necessary to further reduce the amount of acrylamide by controlling the asparagine concentration in the precursor mixture.

Beneficial Role of Bitter Melon Supplementation in Obesity and Related Complications in Metabolic Syndrome

Science.gov (United States)

Subhan, Nusrat; Rahman, Md Mahbubur; Jain, Preeti; Reza, Hasan Mahmud

2015-01-01

Diabetes, obesity, and metabolic syndrome are becoming epidemic both in developed and developing countries in recent years. Complementary and alternative medicines have been used since ancient era for the treatment of diabetes and cardiovascular diseases. Bitter melon is widely used as vegetables in daily food in Bangladesh and several other countries in Asia. The fruits extract of bitter melon showed strong antioxidant and hypoglycemic activities in experimental condition both in vivo and in vitro. Recent scientific evaluation of this plant extracts also showed potential therapeutic benefit in diabetes and obesity related metabolic dysfunction in experimental animals and clinical studies. These beneficial effects are mediated probably by inducing lipid and fat metabolizing gene expression and increasing the function of AMPK and PPARs, and so forth. This review will thus focus on the recent findings on beneficial effect of Momordica charantia extracts on metabolic syndrome and discuss its potential mechanism of actions. PMID:25650336

Intensity of bitterness of processed yerba mate leaves originated in two contrasted light environments

Directory of Open Access Journals (Sweden)

Miroslava Rakocevic

2008-06-01

Full Text Available The bitterness intensity of beverage prepared from the leaves produced on the males and females of yerba mate (Ilex paraguariensis, grown in the forest understory and monoculture, was evaluated. The leaves were grouped by their position (in the crown and on the branch tips and by the leaf age. The leaf gas exchange, leaf temperature and photosynthetic photon flux density were observed. Inter and intra-specific competition for light and self-shading showed the same effect on yerba mate beverage taste. All the shading types resulted in bitterer taste of the processed yerba mate leaves compared to the leaves originated under the direct sun exposure. The leaves from the plants grown in the monoculture showed less bitterness than those grown in the forest understory. This conclusion was completely opposite to the conventionally accepted paradigm of the yerba mate industries. The leaves from the tips (younger leaves of the plants grown in the monoculture resulted a beverage of softer taste; the males produced less bitter leaves in any light environment (forest understory or in the crown in monoculture. The taste was related to the photosynthetic and transpiration rate, and leaf temperature. Stronger bitterness of the leaves provided from the shade conditions was related to the decreased leaf temperature and transpiration in the diurnal scale.Mediu-se a intensidade de amargor da bebida preparada a partir de folhas da erva-mate (Ilex paraguariensis de diversas idades, situadas em duas posições na copa (interior e ponteiras, produzidas por plantas masculinas e femininas cultivadas na floresta antropizada e em monocultura. As trocas gasosas foliares, a temperatura de folhas e a densidade de fluxo de fótons fotossinteticamente ativos também foram medidas. Com isso verificou-se que a idéia corrente de que o sombreamento está diretamente relacionado ao sabor suave do chimarrão é completamente equivocada, já que as competições inter- e intra

Evolution of the taste of a bitter Camembert cheese during ripening: characterization of a matrix effect.

Science.gov (United States)

Engel, E; Nicklaus, S; Septier, C; Salles, C; Le Quéré, J L

2001-06-01

The objective of this study was to characterize the effect of ripening on the taste of a typically bitter Camembert cheese. The first step was to select a typically bitter cheese among several products obtained by different processes supposed to enhance this taste defect. Second, the evolution of cheese taste during ripening was characterized from a sensory point of view. Finally, the relative impact of fat, proteins, and water-soluble molecules on cheese taste was determined by using omission tests performed on a reconstituted cheese. These omission tests showed that cheese taste resulted mainly from the gustatory properties of water-soluble molecules but was modulated by a matrix effect due to fat, proteins, and cheese structure. The evolution of this matrix effect during ripening was discussed for each taste characteristic.

A field demonstration of the microbial treatment of sour produced water

Energy Technology Data Exchange (ETDEWEB)

Sublette, K.L. [Univ. of Tulsa, OK (United States); Morse, D.; Raterman, K. [Amoco Production Co., Tulsa, OK (United States)

1995-12-31

The potential for detoxification and deodorization of sulfide-laden water (sour water) by microbial treatment was evaluated at a petroleum production site under field conditions. A sulfide-tolerant strain of the chemautotroph and facultative anaerobe, Thiobacillus denitrificans, was introduced into an oil-skimming pit of the Amoco Production Company LACT 10 Unit of the Salt Creek Field, Wyoming. Field-produced water enters this pit from the oil/water separation treatment train at an average flowrate of 5,000 bbl/D (795 m{sup 3}/D) with a potential maximum of 98,000 bbl/D (15,580 m{sup 3}/D). Water conditions at the pit inlet are 4,800 mg/l TDS, 100 mg/l sulfide, pH 7.8, and 107{degrees}F. To this water an aqueous solution of ammonium nitrate and diphosphorous pentoxide was added to provide required nutrients for the bacteria. The first 20% of the pit was aerated to a maximum depth of 5 ft (1.5 m) to facilitate the aerobic oxidation of sulfide. No provisions for pH control or biomass recovery and recycle were made. Pilot operations were initiated in October 1992 with the inoculation of the 19,000 bbl (3,020 m{sup 3}) pit with 40 lb (18.1 kg) of dry weight biomass. After a brief acclimation period, a nearly constant mass flux of 175 lb/D (80 kg/D) sulfide was established to the pit. Bio-oxidation of sulfide to elemental sulfur and sulfate was immediate and complete. Subsequent pilot operations focused upon process optimization and process sensitivity to system upsets. The process appeared most sensitive to large variations in sulfide loading due to maximum water discharge events. However, recoveries from such events could be accomplished within hours. This paper details all pertinent aspects of pilot operation, performance, and economics. Based on this body of evidence, it is suggested that the oxidation of inorganic sulfides by T denitrificans represents a viable concept for the treatment of sour water coproduced with oil and gas.

Does Zinc Sulfate Prevent Therapy-Induced Taste Alterations in Head and Neck Cancer Patients? Results of Phase III Double-Blind, Placebo-Controlled Trial from the North Central Cancer Treatment Group (N01C4)

International Nuclear Information System (INIS)

Halyard, Michele Y.; Jatoi, Aminah; Sloan, Jeff A.; Bearden, James D.; Vora, Sujay A.; Atherton, Pamela J.; Perez, Edith A.; Soori, Gammi; Zalduendo, Anthony C.; Zhu, Angela; Stella, Philip J.; Loprinzi, Charles L.

2007-01-01

Purpose: Taste alterations (dysgeusia) are well described in head and neck cancer patients who undergo radiotherapy (RT). Anecdotal observations and pilot studies have suggested zinc may mitigate these symptoms. This multi-institutional, double-blind, placebo-controlled trial was conducted to provide definitive evidence of this mineral's palliative efficacy. Methods and Materials: A total of 169 evaluable patients were randomly assigned to zinc sulfate 45 mg orally three times daily vs. placebo. Treatment was to be given throughout RT and for 1 month after. All patients were scheduled to receive ≥2,000 cGy of external beam RT to ≥30% of the oral cavity, were able to take oral medication, and had no oral thrush at study entry. Changes in taste were assessed using the previously validated Wickham questionnaire. Results: At baseline, the groups were comparable in age, gender, and planned radiation dose (<6,000 vs. ≥6,000 cGy). Overall, 61 zinc-treated (73%) and 71 placebo-exposed (84%) patients described taste alterations during the first 2 months (p = 0.16). The median interval to taste alterations was 2.3 vs. 1.6 weeks in the zinc-treated and placebo-exposed patients, respectively (p = 0.09). The reported taste alterations included the absence of any taste (16%), bitter taste (8%), salty taste (5%), sour taste (4%), sweet taste (5%), and the presence of a metallic taste (10%), as well as other descriptions provided by a write in response (81%). Zinc sulfate did not favorably affect the interval to taste recovery. Conclusion: Zinc sulfate, as prescribed in this trial, did not prevent taste alterations in cancer patients who were undergoing RT to the oral pharynx

Influence of parental attitudes in the development of children eating behaviour.

Science.gov (United States)

Scaglioni, Silvia; Salvioni, Michela; Galimberti, Cinzia

2008-02-01

The present paper is a review of available data on effects of parental feeding attitudes and styles on child nutritional behaviour. Food preferences develop from genetically determined predispositions to like sweet and salty flavours and to dislike bitter and sour tastes. There is evidence for existence of some innate, automatic mechanism that regulate appetite. However, from birth genetic predispositions are modified by experience. There are mechanisms of taste development: mere exposure, medicine effect, flavour learning, flavour nutrient learning. Parents play a pivotal role in the development of their child's food preferences and energy intake, with research indicating that certain child feeding practices, such as exerting excessive control over what and how much children eat, may contribute to childhood overweight. Mothers are of particular interest on children's eating behaviour, as they have been shown to spend significantly more time than fathers in direct interactions with their children across several familial situations.A recent paper describes two primary aspects of control: restriction, which involves restricting children's access to junk foods and restricting the total amount of food, and pressure, which involves pressuring children to eat healthy foods (usually fruits and vegetables) and pressuring to eat more in general. The results showed significant correlations between parent and child for reported nutritional behaviour like food intake, eating motivations, and body dis- and satisfaction. Parents create environments for children that may foster the development of healthy eating behaviours and weight, or that may promote overweight and aspects of disordered eating. In conclusion positive parental role model may be a better method for improving a child's diet than attempts at dietary control.

Mining the bitter melon (momordica charantia l.) seed transcriptome by 454 analysis of non-normalized and normalized cDNA populations for conjugated fatty acid metabolism-related genes

Science.gov (United States)

Seeds of Momordica charantia (bitter melon) produce high levels of eleostearic acid, an unusual conjugated fatty acid with industrial value. Deep sequencing of non-normalized and normalized cDNAs from developing bitter melon seeds was conducted to uncover key genes required for biotechnological tran...

Sensory profiling and consumer acceptability of new dark cocoa bars containing Tuscan autochthonous food products.

Science.gov (United States)

Cantini, Claudio; Salusti, Patrizia; Romi, Marco; Francini, Alessandra; Sebastiani, Luca

2018-03-01

A new set of cocoa bars named Toscolata ® were developed containing top-quality extra virgin olive oil, dried apples cultivars, and chestnut flour. The present work has been conducted to define the sensory profile of these products through tasting by trained experts and consumers to study the acceptability, preference, and quality perception. The four sensorial profiles of the bars differed in the level of persistence, bitterness, aromaticity, acidity, astringency, and tastiness. In particular, the sour attribute could be traced to the presence of dried apple. Bars containing apple and chestnut flour obtained higher acceptance ratings, compared to those with extra virgin olive oil. The bar with chestnut flour was preferred by consumers who considered it to be sweeter due to the presence of natural sugars, which lowered the bitter sensation of cocoa. These results showed that the selection of the preferred bar by consumers was mainly based on the level of bitterness and, in particular, elderly consumers expressed a strong preference for the sweetest product. As far as we know, this is the first study comparing the results of a panel of expert tasters with that of consumers in the tasting of dark chocolate.

High-efficiency low LCOE combined cycles for sour gas oxy-combustion with CO[subscript 2] capture

OpenAIRE

Chakroun, Nadim Walid; Ghoniem, Ahmed F

2015-01-01

The growing concerns over global warming and carbon dioxide emissions have driven extensive research into novel ways of capturing carbon dioxide in power generation plants. In this regard, oxy-fuel combustion has been considered as a promising technology. One unconventional fuel that is considered is sour gas, which is a mixture of methane, hydrogen sulfide and carbon dioxide. In this paper, carbon dioxide is used as the dilution medium in the combustor and different combined cycle configurat...

Inhibition of seed germination by extracts of bitter Hawkesbury watermelon containing cucurbitacin, a feeding stimulant for corn rootworm (Coleoptera: Chrysomelidae).

Science.gov (United States)

Martin, Phyllis A W; Blackburn, Michael

2003-04-01

Cucurbitacins are feeding stimulants for corn rootworm used in baits to control the adults of this insect pest. Corn rootworm larvae also feed compulsively on cucurbitacins. Cucurbitacins are reported to be gibberellin antagonists that may preclude their use as seed treatments for these soil-dwelling insects. The crude extract of a bitter Hawkesbury watermelon containing cucurbitacin E-glycoside significantly inhibited germination of watermelon, squash, and tomato seeds. Although the germination of corn seed was not significantly inhibited, root elongation was inhibited by crude extracts, but not by high-performance liquid chromatography-purified cucurbitacin E-glycoside. Therefore, the effects of the major components in the bitter watermelon extract (e.g., sugars) on seed germination and root elongation were determined. Pure sugars (glucose and fructose), at concentrations found in watermelon extract, mimicked the inhibition of seed germination and root elongation seen with the crude bitter Hawkesbury watermelon extract. Removal of these sugars may be necessary to use this extract as a bait for corn rootworm larvae as a seed or root treatment.

Development of aromatic hop compounds and bitterness in beer during room temperature- and cold storage based on three different hopping methods

OpenAIRE

Torgals, Ann Elisabeth

2015-01-01

The main objective of this study was to determine whether storage temperature or hopping method had influence on the aroma and bitterness in beer. The focus was set on the aroma that comes from hops, and not from yeast. The secondary objective to this study was to explore the development of the alcohol, CO2 and bitterness in the beer after priming and bottling. The thesis’ main perspective is that of home brewers, and to some extent that of microbreweries. Beer was brewed with 100 % pilsn...

Effect of gamma rays on morphogenesis from different explants of bitter gourd (Momordica charantia L.)

International Nuclear Information System (INIS)

Mustafa, M.D.; Rao, A.M.; Nirmala, N.; Mallaiah, B.

1993-01-01

Different doses of irradiation were used on seeds of bitter gourd to elucidate their effect of morphogenetic response. Lower doses like 2-4 kRs favoured in multiple shoots induction and higher doses proved as the lethal. (author). 13 refs., 1 tab., 1 fig

Preparation of polymer-blended quinine nanocomposite particles by spray drying and assessment of their instrumental bitterness-masking effect using a taste sensor.

Science.gov (United States)

Taki, Moeko; Tagami, Tatsuaki; Ozeki, Tetsuya

2017-05-01

The development of taste-masking technologies for foods and drugs is essential because it would enable people to consume and receive healthy and therapeutic effect without distress. In the current study, in order to develop a novel method to prepare nanocomposite particles (microparticles containing bitter nanoparticles) in only one step, by using spray drying, a two-solution mixing nozzle-equipped spray dryer that we previously reported was used. The nanocomposite particles with or without poorly water-soluble polymers prepared using our spray-drying technique were characterized. (1) The organic solution containing quinine, a model of bitter compound and poorly water-soluble polymers and (2) sugar alcohol (mannitol) aqueous solution were separately flown in tubes and two solutions were spray dried through two-solution type spray nozzle to prepare polymer-blended quinine nanocomposite particles. Mean diameters of nanoparticles, taste-masking effect and dissolution rate of quinine were evaluated. The results of taste masking by taste sensor suggested that the polymer (Eudragit EPO, Eudragit S100 or Ethyl cellulose)-blended quinine nanocomposite particles exhibited marked masking of instrumental quinine bitterness compared with the quinine nanocomposite particles alone. Quinine nanocomposite formulations altered the quinine dissolution rate, indicating that they can control intestinal absorption of quinine. These results suggest that polymer-blended quinine composite particles prepared using our spray-drying technique are useful for masking bitter tastes in the field of food and pharmaceutical industry.

Quantitative determination of cucurbitane-type triterpenes and triterpene glycosides in dietary supplements containing bitter melon (Momordica charantia) by HPLC-MS/MS.

Science.gov (United States)

Ma, Jun; Krynitsky, Alexander J; Grundel, Erich; Rader, Jeanne I

2012-01-01

Momordica charantia L. (Cucurbitaceae), commonly known as bitter melon, is widely cultivated in many tropical and subtropical areas of the world. It is a common food staple; its fruits, leaves, seeds, stems, and roots also have a long history of use in traditional medicine. In the United States, dietary supplements labeled as containing bitter melon can be purchased over-the-counter and from Internet suppliers. Currently, no quantitative analytical method is available for monitoring the content of cucurbitane-type triterpenes and triterpene glycosides, the major constituents of bitter melon, in such supplements. We investigated the use of HPLC-electrospray ionization (ESI)-MS/MS for the quantitative determination of such compounds in dietary supplements containing bitter melon. Values for each compound obtained from external calibration were compared with those obtained from the method of standard additions to address matrix effects associated with ESI. In addition, the cucurbitane-type triterpene and triterpene glycoside contents of two dietary supplements determined by the HPLC-ESI-MS/MS method with standard additions were compared with those measured by an HPLC method with evaporative light scattering detection, which was recently developed for quantification of such compounds in dried fruits of M. charantia. The contents of five cucurbitane-type triterpenes and triterpene glycosides in 10 dietary supplements were measured using the HPLC-ESI-MS/MS method with standard additions. The total contents of the five compounds ranged from 17 to 3464 microg/serving.

Problems Caused by Microbes and Treatment Strategies Monitoring and Preventing Reservoir Souring Using Molecular Microbiological Methods (MMM)

Science.gov (United States)

Gittel, Antje

The injection of seawater during the process of secondary oil recovery in offshore oilfields supplies huge amounts of sulphate to the prokaryotic reservoir communities. Together with the presence of oil organics and their degradation products as electron donors, this facilitates the enrichment and growth of sulphate-reducing prokaryotes (SRP) in the reservoir, as well as in pipings and top-side installations (Sunde and Torsvik, 2005; Vance and Thrasher, 2005). The activity of SRP causes severe economic problems due to the reactivity and toxicity of the produced hydrogen sulphide (H2S), one of the major problems being reservoir souring. Besides the use of broad-spectrum biocides or inhibitors for sulphate reduction, the addition of nitrate effectively decreased the net production of H2S in model column studies (Myhr et al., 2002; Hubert et al., 2005; Dunsmore et al., 2006) and field trials (Telang et al., 1997; Bødtker et al., 2008). The mechanisms by which nitrate addition might affect souring control are (i) the stimulation of heterotrophic nitrate-reducing bacteria (hNRB) that outcompete SRP for electron donors, (ii) the activity of nitrate-reducing, sulphide-oxidising bacteria (NR-SOB), and (iii) the inhibition of SRP by the production of nitrite and nitrous oxides (Sunde and Torsvik, 2005; Hubert and Voordouw, 2007).

Extraction of bitter acids from hops and hop products using pressurized solvent extraction (PSE)

Czech Academy of Sciences Publication Activity Database

Čulík, J.; Jurková, M.; Horák, T.; Čejka, P.; Kellner, V.; Dvořák, J.; Karásek, Pavel; Roth, Michal

2009-01-01

Roč. 115, č. 3 (2009), s. 220-225 ISSN 0046-9750 R&D Projects: GA ČR GA203/08/1536; GA MŠk 1M0570 Institutional research plan: CEZ:AV0Z40310501 Keywords : hops * bitter acids * pressurized solvent extraction Subject RIV: CB - Analytical Chemistry, Separation Impact factor: 1.000, year: 2009

The Potential and Challenges of Digital Well-Being Interventions: Positive Technology Research and Design in Light of the Bitter-Sweet Ambivalence of Change

Directory of Open Access Journals (Sweden)

Sarah Diefenbach

2018-03-01

Full Text Available Along with the dissemination of technical assistance in nearly every part of life, there has been growing interest in the potential of technology to support well-being and human flourishing. “Positive technology” thereby takes the responsible role of a “digital coach,” supporting people in achieving personal goals and behavior change. The design of such technology requires knowledge of different disciplines such as psychology, design and human-computer interaction. However, possible synergies are not yet used to full effect, and it needs common frameworks to support a more deliberate design of the “therapeutic interaction” mediated through technology. For positive technology design, positive psychology, and resource oriented approaches appear as particularly promising starting point. Besides a general fit of the basic theoretical conceptions of human change, many elements of established interventions could possibly be transferred to technology design. However, besides the power of focusing on the positive, another psychological aspect to consider are the bitter components inherent to change, such as the confrontation with a negative status quo, threat of self-esteem, and the effort required. The present research discusses the general potential and challenges within positive technology design from an interdisciplinary perspective with theoretical and practical contributions. Based on the bitter-sweet ambivalence of change as present in many psychological approaches of motivation and behavior change, the bitter-sweet continuum serves as a proxy for the mixed emotions and cognitions related to change. An empirical investigation of those factors among 177 users of self-improvement technologies provides initial support for the usefulness of the bitter-sweet perspective in understanding change dynamics. In a next step, the bitter-sweet concept is transformed into different design strategies to support positive change. The present article

The Potential and Challenges of Digital Well-Being Interventions: Positive Technology Research and Design in Light of the Bitter-Sweet Ambivalence of Change.

Science.gov (United States)

Diefenbach, Sarah

2018-01-01

Along with the dissemination of technical assistance in nearly every part of life, there has been growing interest in the potential of technology to support well-being and human flourishing. "Positive technology" thereby takes the responsible role of a "digital coach," supporting people in achieving personal goals and behavior change. The design of such technology requires knowledge of different disciplines such as psychology, design and human-computer interaction. However, possible synergies are not yet used to full effect, and it needs common frameworks to support a more deliberate design of the "therapeutic interaction" mediated through technology. For positive technology design, positive psychology, and resource oriented approaches appear as particularly promising starting point. Besides a general fit of the basic theoretical conceptions of human change, many elements of established interventions could possibly be transferred to technology design. However, besides the power of focusing on the positive, another psychological aspect to consider are the bitter components inherent to change, such as the confrontation with a negative status quo, threat of self-esteem, and the effort required. The present research discusses the general potential and challenges within positive technology design from an interdisciplinary perspective with theoretical and practical contributions. Based on the bitter-sweet ambivalence of change as present in many psychological approaches of motivation and behavior change, the bitter-sweet continuum serves as a proxy for the mixed emotions and cognitions related to change. An empirical investigation of those factors among 177 users of self-improvement technologies provides initial support for the usefulness of the bitter-sweet perspective in understanding change dynamics. In a next step, the bitter-sweet concept is transformed into different design strategies to support positive change. The present article aims to deepen the discussion

The Potential and Challenges of Digital Well-Being Interventions: Positive Technology Research and Design in Light of the Bitter-Sweet Ambivalence of Change

Science.gov (United States)

Diefenbach, Sarah

2018-01-01

Along with the dissemination of technical assistance in nearly every part of life, there has been growing interest in the potential of technology to support well-being and human flourishing. “Positive technology” thereby takes the responsible role of a “digital coach,” supporting people in achieving personal goals and behavior change. The design of such technology requires knowledge of different disciplines such as psychology, design and human-computer interaction. However, possible synergies are not yet used to full effect, and it needs common frameworks to support a more deliberate design of the “therapeutic interaction” mediated through technology. For positive technology design, positive psychology, and resource oriented approaches appear as particularly promising starting point. Besides a general fit of the basic theoretical conceptions of human change, many elements of established interventions could possibly be transferred to technology design. However, besides the power of focusing on the positive, another psychological aspect to consider are the bitter components inherent to change, such as the confrontation with a negative status quo, threat of self-esteem, and the effort required. The present research discusses the general potential and challenges within positive technology design from an interdisciplinary perspective with theoretical and practical contributions. Based on the bitter-sweet ambivalence of change as present in many psychological approaches of motivation and behavior change, the bitter-sweet continuum serves as a proxy for the mixed emotions and cognitions related to change. An empirical investigation of those factors among 177 users of self-improvement technologies provides initial support for the usefulness of the bitter-sweet perspective in understanding change dynamics. In a next step, the bitter-sweet concept is transformed into different design strategies to support positive change. The present article aims to deepen the

Qing-Hua Granule induces GLP-1 secretion via bitter taste receptor in db/db mice.

Science.gov (United States)

Li, Junyan; Xu, Jie; Hou, Ruifang; Jin, Xin; Wang, Jingyi; Yang, Na; Yang, Li; Liu, Li; Tao, Feng; Lu, Hao

2017-05-01

Qing-Hua Granule (QHG), the modified formulation of a classical Chinese prescription named Gegen Qinlian Decoction, was clinically employed to treat type 2 diabetes mellitus (T2DM) through regulation of glucagon-like peptide-1 (GLP-1). However, the potential mechanism is unknown. We investigate whether QHG induces GLP-1 secretion via activation of bitter taste receptor (TAS2R) pathway in the gastrointestinal tract of db/db mice. The db/db mice were intragastrically (i.g.) administered QHG (low/medium/high dose) once daily for 8 weeks. GLP-1 secretion was evaluated. The bitter receptor signaling pathway, which regulates GLP-1 secretion, including TAS2R5 (a subtype of TAS2R), α-gustducin (Gαgust), 1-phosphatidylinositol-4, 5-bisphosphate phosphodiesterase beta-2 (PLCβ2), transient receptor potential cation channel subfamily M member 5 (TRPM5), was assessed by quantitative real-time polymerase chain reaction (qRT-PCR), Western blot and immunohistochemistry (IHC). The biochemical observations of ileum and pancreas tissue were detected histopathologically. Acquity Ultra Performance LCTM - Micromass ZQ 2000 (UPLC-MS) was used for the phytochemical analysis. QHG exhibited significant and dose-dependent effect on GLP-1 secretion in db/db mice, along with significant up-regulation of TAS2R5 mRNA level and activation of TAS2R pathway (p<0.05). In addition, QHG improved the histopathological structure of ileum and pancreatic tissue. Seventeen compounds were identified in QHG. In conclusion, QHG induces GLP-1 secretion in db/db mice, most likely through the bitter taste receptor pathway. Copyright © 2017 Elsevier Masson SAS. All rights reserved.

Bitter Melon (Momordica charantia) Extract Inhibits Tumorigenicity and Overcomes Cisplatin-Resistance in Ovarian Cancer Cells Through Targeting AMPK Signaling Cascade.

Science.gov (United States)

Yung, Mingo M H; Ross, Fiona A; Hardie, D Grahame; Leung, Thomas H Y; Zhan, Jinbiao; Ngan, Hextan Y S; Chan, David W

2016-09-01

Objective Acquired chemoresistance is a major obstacle in the clinical management of ovarian cancer. Therefore, searching for alternative therapeutic modalities is urgently needed. Bitter melon (Momordica charantia) is a traditional dietary fruit, but its extract also shows potential medicinal values in human diabetes and cancers. Here, we sought to investigate the extract of bitter melon (BME) in antitumorigenic and cisplatin-induced cytotoxicity in ovarian cancer cells. Three varieties of bitter melon were used to prepare the BME. Ovarian cancer cell lines, human immortalized epithelial ovarian cells (HOSEs), and nude mice were used to evaluate the cell cytotoxicity, cisplatin resistance, and tumor inhibitory effect of BME. The molecular mechanism of BME was examined by Western blotting. Cotreatment with BME and cisplatin markedly attenuated tumor growth in vitro and in vivo in a mouse xenograft model, whereas there was no observable toxicity in HOSEs or in nude mice in vivo Interestingly, the antitumorigenic effects of BME varied with different varieties of bitter melon, suggesting that the amount of antitumorigenic substances may vary. Studies of the molecular mechanism demonstrated that BME activates AMP-activated protein kinase (AMPK) in an AMP-independent but CaMKK (Ca(2+)/calmodulin-dependent protein kinase)-dependent manner, exerting anticancer effects through activation of AMPK and suppression of the mTOR/p70S6K and/or the AKT/ERK/FOXM1 (Forkhead Box M1) signaling cascade. BME functions as a natural AMPK activator in the inhibition of ovarian cancer cell growth and might be useful as a supplement to improve the efficacy of cisplatin-based chemotherapy in ovarian cancer. © The Author(s) 2015.

Voltage-gated sodium channels in taste bud cells

Directory of Open Access Journals (Sweden)

Williams Mark E

2009-03-01

Full Text Available Abstract Background Taste bud cells transmit information regarding the contents of food from taste receptors embedded in apical microvilli to gustatory nerve fibers innervating basolateral membranes. In particular, taste cells depolarize, activate voltage-gated sodium channels, and fire action potentials in response to tastants. Initial cell depolarization is attributable to sodium influx through TRPM5 in sweet, bitter, and umami cells and an undetermined cation influx through an ion channel in sour cells expressing PKD2L1, a candidate sour taste receptor. The molecular identity of the voltage-gated sodium channels that sense depolarizing signals and subsequently initiate action potentials coding taste information to gustatory nerve fibers is unknown. Results We describe the molecular and histological expression profiles of cation channels involved in electrical signal transmission from apical to basolateral membrane domains. TRPM5 was positioned immediately beneath tight junctions to receive calcium signals originating from sweet, bitter, and umami receptor activation, while PKD2L1 was positioned at the taste pore. Using mouse taste bud and lingual epithelial cells collected by laser capture microdissection, SCN2A, SCN3A, and SCN9A voltage-gated sodium channel transcripts were expressed in taste tissue. SCN2A, SCN3A, and SCN9A were expressed beneath tight junctions in subsets of taste cells. SCN3A and SCN9A were expressed in TRPM5 cells, while SCN2A was expressed in TRPM5 and PKD2L1 cells. HCN4, a gene previously implicated in sour taste, was expressed in PKD2L1 cells and localized to cell processes beneath the taste pore. Conclusion SCN2A, SCN3A and SCN9A voltage-gated sodium channels are positioned to sense initial depolarizing signals stemming from taste receptor activation and initiate taste cell action potentials. SCN2A, SCN3A and SCN9A gene products likely account for the tetrodotoxin-sensitive sodium currents in taste receptor cells.

Voltage-gated sodium channels in taste bud cells.

Science.gov (United States)

Gao, Na; Lu, Min; Echeverri, Fernando; Laita, Bianca; Kalabat, Dalia; Williams, Mark E; Hevezi, Peter; Zlotnik, Albert; Moyer, Bryan D

2009-03-12

Taste bud cells transmit information regarding the contents of food from taste receptors embedded in apical microvilli to gustatory nerve fibers innervating basolateral membranes. In particular, taste cells depolarize, activate voltage-gated sodium channels, and fire action potentials in response to tastants. Initial cell depolarization is attributable to sodium influx through TRPM5 in sweet, bitter, and umami cells and an undetermined cation influx through an ion channel in sour cells expressing PKD2L1, a candidate sour taste receptor. The molecular identity of the voltage-gated sodium channels that sense depolarizing signals and subsequently initiate action potentials coding taste information to gustatory nerve fibers is unknown. We describe the molecular and histological expression profiles of cation channels involved in electrical signal transmission from apical to basolateral membrane domains. TRPM5 was positioned immediately beneath tight junctions to receive calcium signals originating from sweet, bitter, and umami receptor activation, while PKD2L1 was positioned at the taste pore. Using mouse taste bud and lingual epithelial cells collected by laser capture microdissection, SCN2A, SCN3A, and SCN9A voltage-gated sodium channel transcripts were expressed in taste tissue. SCN2A, SCN3A, and SCN9A were expressed beneath tight junctions in subsets of taste cells. SCN3A and SCN9A were expressed in TRPM5 cells, while SCN2A was expressed in TRPM5 and PKD2L1 cells. HCN4, a gene previously implicated in sour taste, was expressed in PKD2L1 cells and localized to cell processes beneath the taste pore. SCN2A, SCN3A and SCN9A voltage-gated sodium channels are positioned to sense initial depolarizing signals stemming from taste receptor activation and initiate taste cell action potentials. SCN2A, SCN3A and SCN9A gene products likely account for the tetrodotoxin-sensitive sodium currents in taste receptor cells.

The Herbal Bitter Drug Gentiana lutea Modulates Lipid Synthesis in Human Keratinocytes In Vitro and In Vivo.

Science.gov (United States)

Wölfle, Ute; Haarhaus, Birgit; Seiwerth, Jasmin; Cawelius, Anja; Schwabe, Kay; Quirin, Karl-Werner; Schempp, Christoph M

2017-08-22

Gentiana lutea is a herbal bitter drug that is used to enhance gastrointestinal motility and secretion. Recently we have shown that amarogentin, a characteristic bitter compound of Gentiana lutea extract (GE), binds to the bitter taste receptors TAS2R1 and TAS2R38 in human keratinocytes, and stimulates the synthesis of epidermal barrier proteins. Here, we wondered if GE also modulates lipid synthesis in human keratinocytes. To address this issue, human primary keratinocytes were incubated for 6 days with GE. Nile Red labeling revealed that GE significantly increased lipid synthesis in keratinocytes. Similarly, gas chromatography with flame ionization detector indicated that GE increases the amount of triglycerides in keratinocytes. GE induced the expression of epidermal ceramide synthase 3, but not sphingomyelinase. Lipid synthesis, as well as ceramide synthase 3 expression, could be specifically blocked by inhibitors of the p38 MAPK and PPARγ signaling pathway. To assess if GE also modulates lipid synthesis in vivo, we performed a proof of concept half side comparison on the volar forearms of 33 volunteers. In comparison to placebo, GE significantly increased the lipid content of the treated skin areas, as measured with a sebumeter. Thus, GE enhances lipid synthesis in human keratinocytes that is essential for building an intact epidermal barrier. Therefore, GE might be used to improve skin disorders with an impaired epidermal barrier, e.g., very dry skin and atopic eczema.

Sulfide stress corrosion study of a super martensitic stainless steel in H2S sour environments: Metallic sulfides formation and hydrogen embrittlement

Science.gov (United States)

Monnot, Martin; Nogueira, Ricardo P.; Roche, Virginie; Berthomé, Grégory; Chauveau, Eric; Estevez, Rafael; Mantel, Marc

2017-02-01

Thanks to their high corrosion resistance, super martensitic stainless steels are commonly used in the oil and gas industry, particularly in sour environments. Some grades are however susceptible to undergo hydrogen and mechanically-assisted corrosion processes in the presence of H2S, depending on the pH. The martensitic stainless steel EN 1.4418 grade exhibits a clear protective passive behavior with no sulfide stress corrosion cracking when exposed to sour environments of pH ≥ 4, but undergoes a steep decrease in its corrosion resistance at lower pH conditions. The present paper investigated this abrupt loss of corrosion resistance with electrochemical measurements as well as different physicochemical characterization techniques. Results indicated that below pH 4.0 the metal surface is covered by a thick (ca 40 μm) porous and defect-full sulfide-rich corrosion products layer shown to be straightforwardly related to the onset of hydrogen and sulfide mechanically-assisted corrosion phenomena.

Design of small diameter HT/HP sour service reeled rigid pipelines

Energy Technology Data Exchange (ETDEWEB)

Carneiro, Daniel; Gouveia, Joao; Tardelli, Luciano [Tecnitas, Rio de Janeiro, RJ (Brazil)], e-mail: daniel.carneiro@br.bureauveritas.com; Parrilha, Rafael [Bureau Veritas Group, London (United Kingdom); Oazen, Eduardo; Cardoso, Carlos [PETROBRAS S.A., Rio de Janeiro, RJ (Brazil)

2009-12-19

The paper presents an overview of the challenges overcome in the engineering design of two 219 mm diameter, 6 km length oil production pipelines, to be installed by reeling at Espirito Santo Basin, offshore Brazilian coast in 1500 m water depth. The high temperature and high pressure (HT/HP) operating conditions and sour content associated with the small diameter required to single well oil production would usually lead to flexible flow line solution in Brazilian fields. The decision of employing small diameter thick-walled rigid C-Mn steel pipelines with thick thermal insulation made necessary extensive engineering work to achieve a safe and robust thermal expansion control arrangement, including the design of walking mitigation and buckle initiation apparatus; a feasible weld acceptance criterion covering both high cycle fatigue due to pipe lay and vortex induced vibration (VIV) at free spans, and high strain low cycle fatigue and fracture growth induced by reeling installation and in-service lateral buckling. Several studies were performed using highly non-linear three-dimensional finite element models considering: pipe-soil interaction with full 3D seabed bathymetry; load history maintained from pipe lay to operational cycles, including temperature transient effects; high plastic strains (including steel properties de-rating due to high temperature) and section ovalization; mechanical contact between pipe and appurtenances during both installation and operational phases. Pipe-soil interaction comprised embedment considering dynamic effects of pipe lay and full non-linear lateral and axial response curves including break-out and residual resistance. Strain concentration factors due to field joints were evaluated using detailed solid models considering non-linear response of both steel and insulation materials. Susceptibility to VIV at free spans was assessed considering post loaded deformed span natural frequencies, including multi-span interaction effects and

Antifungal modes of action of Saccharomyces and other biocontrol yeasts against fungi isolated from sour and grey rots.

Science.gov (United States)

Nally, M C; Pesce, V M; Maturano, Y P; Rodriguez Assaf, L A; Toro, M E; Castellanos de Figueroa, L I; Vazquez, F

2015-07-02

The aim of this study was to determine the putative modes of action of 59 viticultural yeasts (31 Saccharomyces and 28 non-Saccharomyces) that inhibited fungi isolated from sour and grey rot in grapes. Inhibition of fungal mycelial growth by metabolites, enzyme activities (laminarinases, chitinases), antifungal volatiles, competition for nutrients (siderophores, Niche Overlap Index (NOI)), inhibition of fungal spore germination and decreased germinal tube length and induction of resistance were assayed. Biofungicide yeasts were classified into "antifungal patterns", according to their mechanisms of action. Thirty isolates presented at least two of the mechanisms assayed. We propose that inhibition of fungal mycelial growth by metabolites, laminarinases, competition for nutrients, inhibition of fungal spore germination and decreased germinal tube length, and antifungal volatiles by Saccharomyces and non-Saccharomyces viticultural yeasts is used as putative biocontrol mechanisms against phytopathogenic fungi. Twenty-four different antifungal patterns were identified. Siderophore production (N)and a combination of siderophore production and NOI>0.92 (M)were the most frequent antifungal patterns observed in the biofungicide yeasts assayed. Elucidation of these mechanisms could be useful for optimization of an inoculum formulation, resulting in a more consistent control of grey and sour rot with Saccharomyces and non-Saccharomyces biocontrol yeasts. Copyright © 2015 Elsevier B.V. All rights reserved.

Investigations of corrosion films formed on API-X52 pipeline steel in acid sour media

Energy Technology Data Exchange (ETDEWEB)

Hernandez-Espejel, A. [Instituto Politecnico Nacional, Departamento de Ingenieria Metalurgica, IPN-ESIQIE, UPALM Ed. 7, Zacatenco 07738, Mexico, D.F. (Mexico); Dominguez-Crespo, M.A. [Instituto Politecnico Nacional, CICATA-Unidad Altamira-Tamaulipas, km 14.5, Carretera Tampico-Puerto Industrial Altamira, 89600 Altamira, Tamps (Mexico); Cabrera-Sierra, R. [Instituto Politecnico Nacional, Departamento de Ingenieria Quimica Industrial, IPN-ESIQIE, UPALM Ed. 7, Zacatenco 07738, Mexico, D.F. (Mexico); Rodriguez-Meneses, C. [Instituto Politecnico Nacional, Departamento de Ingenieria Metalurgica, IPN-ESIQIE, UPALM Ed. 7, Zacatenco 07738, Mexico, D.F. (Mexico); Arce-Estrada, E.M., E-mail: earce@ipn.m [Instituto Politecnico Nacional, Departamento de Ingenieria Metalurgica, IPN-ESIQIE, UPALM Ed. 7, Zacatenco 07738, Mexico, D.F. (Mexico)

2010-07-15

Corrosion films formed by voltammetry using different switching potentials and by immersion on API-X52 pipeline steel in simulated acid sour media (NACE ID182) have been characterized using Scanning Electron Microscopy (SEM), X-ray Diffraction (XRD), Linear Polarization and Electrochemical Impedance Spectroscopy (EIS) techniques. XRD and EDS analysis showed that the films are mainly composed of sulphide compounds (mackinawite, troilite, marcasite and pyrite) as well as iron oxides, as steel damage increases. Across SEM micrographs the corrosion films formed by potentiodynamic and immersion tests are very similar, covering most of the steel. Polarization and EIS results corroborate poor behavior against corrosion.

Investigations of corrosion films formed on API-X52 pipeline steel in acid sour media

International Nuclear Information System (INIS)

Hernandez-Espejel, A.; Dominguez-Crespo, M.A.; Cabrera-Sierra, R.; Rodriguez-Meneses, C.; Arce-Estrada, E.M.

2010-01-01

Corrosion films formed by voltammetry using different switching potentials and by immersion on API-X52 pipeline steel in simulated acid sour media (NACE ID182) have been characterized using Scanning Electron Microscopy (SEM), X-ray Diffraction (XRD), Linear Polarization and Electrochemical Impedance Spectroscopy (EIS) techniques. XRD and EDS analysis showed that the films are mainly composed of sulphide compounds (mackinawite, troilite, marcasite and pyrite) as well as iron oxides, as steel damage increases. Across SEM micrographs the corrosion films formed by potentiodynamic and immersion tests are very similar, covering most of the steel. Polarization and EIS results corroborate poor behavior against corrosion.

Super-Maxwellian helium evaporation from pure and salty water

International Nuclear Information System (INIS)

Hahn, Christine; Kann, Zachary R.; Faust, Jennifer A.; Skinner, J. L.; Nathanson, Gilbert M.

2016-01-01

Helium atoms evaporate from pure water and salty solutions in super-Maxwellian speed distributions, as observed experimentally and modeled theoretically. The experiments are performed by monitoring the velocities of dissolved He atoms that evaporate from microjets of pure water at 252 K and 4–8.5 molal LiCl and LiBr at 232–252 K. The average He atom energies exceed the flux-weighted Maxwell-Boltzmann average of 2RT by 30% for pure water and 70% for 8.5m LiBr. Classical molecular dynamics simulations closely reproduce the observed speed distributions and provide microscopic insight into the forces that eject the He atoms from solution. Comparisons of the density profile and He kinetic energies across the water-vacuum interface indicate that the He atoms are accelerated by He–water collisions within the top 1-2 layers of the liquid. We also find that the average He atom kinetic energy scales with the free energy of solvation of this sparingly soluble gas. This free-energy difference reflects the steeply decreasing potential of mean force on the He atoms in the interfacial region, whose gradient is the repulsive force that tends to expel the atoms. The accompanying sharp decrease in water density suppresses the He–water collisions that would otherwise maintain a Maxwell-Boltzmann distribution, allowing the He atom to escape at high energies. Helium is especially affected by this reduction in collisions because its weak interactions make energy transfer inefficient

Super-Maxwellian helium evaporation from pure and salty water

Energy Technology Data Exchange (ETDEWEB)

Hahn, Christine; Kann, Zachary R.; Faust, Jennifer A.; Skinner, J. L., E-mail: skinner@chem.wisc.edu, E-mail: nathanson@chem.wisc.edu; Nathanson, Gilbert M., E-mail: skinner@chem.wisc.edu, E-mail: nathanson@chem.wisc.edu [Department of Chemistry, University of Wisconsin-Madison, 1101 University Avenue, Madison, Wisconsin 53706 (United States)

2016-01-28

Helium atoms evaporate from pure water and salty solutions in super-Maxwellian speed distributions, as observed experimentally and modeled theoretically. The experiments are performed by monitoring the velocities of dissolved He atoms that evaporate from microjets of pure water at 252 K and 4–8.5 molal LiCl and LiBr at 232–252 K. The average He atom energies exceed the flux-weighted Maxwell-Boltzmann average of 2RT by 30% for pure water and 70% for 8.5m LiBr. Classical molecular dynamics simulations closely reproduce the observed speed distributions and provide microscopic insight into the forces that eject the He atoms from solution. Comparisons of the density profile and He kinetic energies across the water-vacuum interface indicate that the He atoms are accelerated by He–water collisions within the top 1-2 layers of the liquid. We also find that the average He atom kinetic energy scales with the free energy of solvation of this sparingly soluble gas. This free-energy difference reflects the steeply decreasing potential of mean force on the He atoms in the interfacial region, whose gradient is the repulsive force that tends to expel the atoms. The accompanying sharp decrease in water density suppresses the He–water collisions that would otherwise maintain a Maxwell-Boltzmann distribution, allowing the He atom to escape at high energies. Helium is especially affected by this reduction in collisions because its weak interactions make energy transfer inefficient.

Integrated adsorptive technique for efficient recovery of m-cresol and m-toluidine from actual acidic and salty wastewater

International Nuclear Information System (INIS)

Chen, Da; Liu, Fuqiang; Zong, Lidan; Sun, Xiaowen; Zhang, Xiaopeng; Zhu, Changqing; Tao, Xuewen; Li, Aimin

2016-01-01

Highlights: • An integrated adsorptive technique was designed. • Most resources could be recovered efficiently. • Reagents consumption decreased sharply. • Zero emission might be realized with the integrated technique. - Abstract: An integrated adsorptive technique combining an m-cresol adsorption unit, an acid retardation unit and an m-toluidine adsorption unit in sequence was designed to recover m-cresol and m-toluidine from highly acidic and salty m-cresol manufacturing wastewater. In the first column packed with hypercrosslinked polymeric resin (NDA-99), most m-cresol was captured through π-π and hydrogen-bonding interactions as well as the salting-out effect, while m-toluidine was not absorbed due to protonation. To separate acid from salt, an acid retardation unit was introduced successively to adsorb sulfuric acid by strong base anion exchange resin (201 × 7). After the acid retardation unit and mild neutralization reaction, the last column filled with NDA-99 was applied to trap neutral m-toluidine from the salty effluent. Moreover, the eluent of the acid retardation unit was utilized as the regenerant to recover m-toluidine, and the recycled high-acidity and low-salinity solution of m-toluidine was directly used to produce m-cresol as the raw material. Therefore, the proposed method not only efficiently recycled m-cresol and m-toluidine, but also reduced the consumption of alkali dramatically (saving 0.1628 t/t wastewater). These findings will inspire design of integrated adsorptive techniques for treating complex organic wastewater with high efficiency and low cost.

Integrated adsorptive technique for efficient recovery of m-cresol and m-toluidine from actual acidic and salty wastewater

Energy Technology Data Exchange (ETDEWEB)

Chen, Da [State Key Laboratory of Pollution Control and Resource Reuse, School of the Environment, Nanjing University, Nanjing 210046 (China); Liu, Fuqiang, E-mail: jogia@163.com [State Key Laboratory of Pollution Control and Resource Reuse, School of the Environment, Nanjing University, Nanjing 210046 (China); State Environmental Protection Engineering Center for Organic Chemical Industrial Waste Water Disposal Resource Reuse, Nanjing 210046 (China); Zong, Lidan; Sun, Xiaowen; Zhang, Xiaopeng; Zhu, Changqing; Tao, Xuewen [State Key Laboratory of Pollution Control and Resource Reuse, School of the Environment, Nanjing University, Nanjing 210046 (China); Li, Aimin [State Key Laboratory of Pollution Control and Resource Reuse, School of the Environment, Nanjing University, Nanjing 210046 (China); State Environmental Protection Engineering Center for Organic Chemical Industrial Waste Water Disposal Resource Reuse, Nanjing 210046 (China)

2016-07-15

Highlights: • An integrated adsorptive technique was designed. • Most resources could be recovered efficiently. • Reagents consumption decreased sharply. • Zero emission might be realized with the integrated technique. - Abstract: An integrated adsorptive technique combining an m-cresol adsorption unit, an acid retardation unit and an m-toluidine adsorption unit in sequence was designed to recover m-cresol and m-toluidine from highly acidic and salty m-cresol manufacturing wastewater. In the first column packed with hypercrosslinked polymeric resin (NDA-99), most m-cresol was captured through π-π and hydrogen-bonding interactions as well as the salting-out effect, while m-toluidine was not absorbed due to protonation. To separate acid from salt, an acid retardation unit was introduced successively to adsorb sulfuric acid by strong base anion exchange resin (201 × 7). After the acid retardation unit and mild neutralization reaction, the last column filled with NDA-99 was applied to trap neutral m-toluidine from the salty effluent. Moreover, the eluent of the acid retardation unit was utilized as the regenerant to recover m-toluidine, and the recycled high-acidity and low-salinity solution of m-toluidine was directly used to produce m-cresol as the raw material. Therefore, the proposed method not only efficiently recycled m-cresol and m-toluidine, but also reduced the consumption of alkali dramatically (saving 0.1628 t/t wastewater). These findings will inspire design of integrated adsorptive techniques for treating complex organic wastewater with high efficiency and low cost.

Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese.

Science.gov (United States)

Braghieri, A; Piazzolla, N; Romaniello, A; Paladino, F; Ricciardi, A; Napolitano, F

2015-03-01

The present study aimed to evaluate the effect of a peptidolytic adjunct (Lactococcus lactis, Lactobacillus helveticus, and Lactobacillus paracasei), as a tool to accelerate ripening, on sensory properties and acceptability of Scamorza cheese obtained using 2 types of milk (Friesian and Friesian+Jersey) and Streptococcus thermophilus as primary starter. A 10-member panel was trained using a specific frame of references and used a specific vocabulary to assess cheese sensory properties through quantitative descriptive analysis (QDA), whereas 87 consumers were used to evaluate product acceptability. Analysis of variance showed that milk type did not markedly alter cheese sensory properties. Conversely, panelists perceived higher intensities of butter, saltiness, and sweetness flavors in cheese without adjunct culture (ST), whereas the addition of the adjunct culture (ST+A) induced higher and sourness flavors, oiliness and grainy textures, and lower adhesiveness, moisture, springiness, and tenderness. Principal component analysis showed positive relationships between pH and tenderness, sweetness and saltiness and a negative correlation between pH and grainy, oiliness, color and structure uniformity, sourness, and milk. Most of the differences observed in QDA and most of the relationships observed in the principal component analysis were linked to the higher microbial activity induced by the adjunct culture. Independently of milk and starter types, consumers perceived Scamorza cheese as characterized by a good eating quality (mean liking scores were all above the neutral point of the hedonic scale). Although ST cheeses showed higher values for overall liking, 2 homogeneous groups of consumers were identified using partial least squares regression analysis. One group preferred ST cheeses with higher levels of tenderness, adhesiveness, springiness, and moisture in terms of texture, butter in terms of flavor, and sweetness in terms of taste, whereas a second group

Flavor of fresh blueberry juice and the comparison to amount of sugars, acids, anthocyanidins, and physicochemical measurements.

Science.gov (United States)

Bett-Garber, Karen L; Lea, Jeanne M; Watson, Michael A; Grimm, Casey C; Lloyd, Steven W; Beaulieu, John C; Stein-Chisholm, Rebecca E; Andrzejewski, Brett P; Marshall, Donna A

2015-04-01

Six cultivars of southern highbush (SHB) and rabbiteye (RE) blueberry samples were harvested on 2 different dates. Each treatment combination was pressed 2 times for repeated measures. Fresh juice was characterized for 18 flavor/taste/feeling factor attributes by a descriptive flavor panel. Each sample was measured for sugars, acids, anthocyanidins, Folin-Ciocalteu, soluble solids (BRIX), titratable acidity (TA), and antioxidant capacity (ORACFL ). Flavors were correlated with the composition and physicochemical data. Blueberry flavor correlated with 3 parameters, and negatively correlated with 2. Strawberry correlated with oxalic acid and negatively correlated with sucrose and quinic acid. Sweet aroma correlated with oxalic and citric acid, but negatively correlated with sucrose, quinic, and total acids. Sweet taste correlated with 11 parameters, including the anthocyanidins; and negatively correlated with 3 parameters. Neither bitter nor astringent correlated with any of the antioxidant parameters, but both correlated with total acids. Sour correlated with total acids and TA, while negatively correlating with pH and BRIX:TA. Throat burn correlated with total acids and TA. Principal component analysis negatively related blueberry, sweet aroma, and sweet to sour, bitter, astringent, tongue tingle, and tongue numbness. The information in this component was related to pH, TA, and BRIX:TA ratio. Another principal component related the nonblueberry fruit flavors to BRIX. This PC, also divided the SHB berries from the RE. This work shows that the impact of juice composition on flavor is very complicated and that estimating flavor with physicochemical parameters is complicated by the composition of the juice. © 2015 Institute of Food Technologists®

Late taste disorders in bone marrow transplantation: clinical evaluation with taste solutions in autologous and allogeneic bone marrow recipients.

Science.gov (United States)

Marinone, M G; Rizzoni, D; Ferremi, P; Rossi, G; Izzi, T; Brusotti, C

1991-01-01

The aim of this work was to determine the type and the significance of taste disorders in allogeneic bone marrow transplanted patients. In a retrospective study the taste threshold of a cohort of 15 allogeneic bone marrow transplanted patients, 4-51 months after transplantation (mean: 30.6 +/- 15.8), was compared to the taste threshold of 8 autologous bone marrow recipients, 4-48 months after transplantation (mean: 24.12 +/- 12.18), and to the taste threshold of a group of 20 consecutive normal subjects. Allogeneic bone marrow transplanted patients showed a significant hypogeusia for salt (Pearson's chi square p = 0.0002; Yates' correction p = 0.0007) and sour (Pearson's chi square p = 0.001; Yates' correction p = 0.008). No significant variations were observed for sweet and bitter. Autologous bone marrow recipients did not show any significant variation of taste acuity for sweet, salt or sour; a constant reduction of the taste threshold for bitter was observed, but the values were not significantly different from normal (Pearson's chi square p = 0.47; Yates' correction p = 0.83). So, late and selective taste disorders are observed in allogeneic bone marrow transplanted patients. Since the severity of the disorders is not strictly related to the severity of chronic oral G.V.H.D., taste analysis could discover the slightest, clinically undetectable cases of chronic oral G.V.H.D. The mechanism of immune aggression on the sensorial taste cells is poorly understood. Further trials are needed to define variations of taste acuity not only after allogeneic bone marrow transplantation, but also in systemic immune diseases.

Democracy, war and peace: the bitter laughter of Aristophanes

Directory of Open Access Journals (Sweden)

Fernanda Yazbek Rivitti

2009-12-01

Full Text Available This article aims to develop a comparative study between two comedies of Aristophanes, The Acharnians and The Knights, bringing to light the building of critical thinking of Aristophanes concerning Athenian democracy of his time. The analysis of the text focuses on the convergence of both as revealing contradictions in Athenian democratic practices in times of war. This article also examines the dichotomy public / private in The Acharnians and the relationship between the people and their rulers, in The Knights. The dialogue between the two texts is explored not only in the bitter satire of Aristophanes, but in the only solution that appears in both texts regarding a time of war and a political system in crisis: the consummation of peace. 

Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review.

Science.gov (United States)

Li, Si-Yu; Duan, Chang-Qing

2018-01-30

To understand effects of using oak barrels on the astringency, bitterness and color of dry red wines, phenolic reactions in wines before and after barrel aging are reviewed in this paper, which has been divided into three sections. The first section includes an introduction to chemical reactivities of grape-derived phenolic compounds, a summary of the phenolic reactions that occur in dry red wines before barrel aging, and a discussion of the effects of these reactions on wine astringency, bitterness and color. The second section introduces barrel types that determine the oak barrel constituents in wines (primarily oak aldehydes and ellagitannins) and presents reactions between the oak constituents and grape-derived phenolic compounds that may modulate wine astringency, bitterness and color. The final section illustrates the chemical differences between basic oxidation and over-oxidation in wines, discusses oxygen consumption kinetics in wines during barrel aging by comparing different oxygen consumption kinetics observed previously by others, and speculates on the possible preliminary phenolic reactions that occur in dry red wines during oak barrel aging that soften tannins and stabilize pigments via basic oxidation. Additionally, sulfur dioxide (SO 2 ) addition during barrel aging and suitability of adopting oak barrels for aging wines are briefly discussed.

A RAD-Based Genetic Map for Anchoring Scaffold Sequences and Identifying QTLs in Bitter Gourd (Momordica charantia)

Science.gov (United States)

Cui, Junjie; Luo, Shaobo; Niu, Yu; Huang, Rukui; Wen, Qingfang; Su, Jianwen; Miao, Nansheng; He, Weiming; Dong, Zhensheng; Cheng, Jiaowen; Hu, Kailin

2018-01-01

Genetic mapping is a basic tool necessary for anchoring assembled scaffold sequences and for identifying QTLs controlling important traits. Though bitter gourd (Momordica charantia) is both consumed and used as a medicinal, research on its genomics and genetic mapping is severely limited. Here, we report the construction of a restriction site associated DNA (RAD)-based genetic map for bitter gourd using an F2 mapping population comprising 423 individuals derived from two cultivated inbred lines, the gynoecious line ‘K44’ and the monoecious line ‘Dali-11.’ This map comprised 1,009 SNP markers and spanned a total genetic distance of 2,203.95 cM across the 11 linkage groups. It anchored a total of 113 assembled scaffolds that covered about 251.32 Mb (85.48%) of the 294.01 Mb assembled genome. In addition, three horticulturally important traits including sex expression, fruit epidermal structure, and immature fruit color were evaluated using a combination of qualitative and quantitative data. As a result, we identified three QTL/gene loci responsible for these traits in three environments. The QTL/gene gy/fffn/ffn, controlling sex expression involved in gynoecy, first female flower node, and female flower number was detected in the reported region. Particularly, two QTLs/genes, Fwa/Wr and w, were found to be responsible for fruit epidermal structure and white immature fruit color, respectively. This RAD-based genetic map promotes the assembly of the bitter gourd genome and the identified genetic loci will accelerate the cloning of relevant genes in the future. PMID:29706980

A RAD-Based Genetic Map for Anchoring Scaffold Sequences and Identifying QTLs in Bitter Gourd (Momordica charantia

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Junjie Cui

2018-04-01

Full Text Available Genetic mapping is a basic tool necessary for anchoring assembled scaffold sequences and for identifying QTLs controlling important traits. Though bitter gourd (Momordica charantia is both consumed and used as a medicinal, research on its genomics and genetic mapping is severely limited. Here, we report the construction of a restriction site associated DNA (RAD-based genetic map for bitter gourd using an F2 mapping population comprising 423 individuals derived from two cultivated inbred lines, the gynoecious line ‘K44’ and the monoecious line ‘Dali-11.’ This map comprised 1,009 SNP markers and spanned a total genetic distance of 2,203.95 cM across the 11 linkage groups. It anchored a total of 113 assembled scaffolds that covered about 251.32 Mb (85.48% of the 294.01 Mb assembled genome. In addition, three horticulturally important traits including sex expression, fruit epidermal structure, and immature fruit color were evaluated using a combination of qualitative and quantitative data. As a result, we identified three QTL/gene loci responsible for these traits in three environments. The QTL/gene gy/fffn/ffn, controlling sex expression involved in gynoecy, first female flower node, and female flower number was detected in the reported region. Particularly, two QTLs/genes, Fwa/Wr and w, were found to be responsible for fruit epidermal structure and white immature fruit color, respectively. This RAD-based genetic map promotes the assembly of the bitter gourd genome and the identified genetic loci will accelerate the cloning of relevant genes in the future.

A inibição na síntese de giberelina reduz o crescimento vegetativo em macieiras e proporciona controle de "bitter pit" nos frutos

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João Paulo Generoso Silveira

2012-06-01

Full Text Available O "bitter pit" é um distúrbio fisiológico ocasionado pela deficiência de cálcio (Ca em maçãs. No entanto, trabalhos recentes mostram que o "bitter pit" pode estar relacionado com aumento na atividade de giberelinas nas plantas. Este trabalho teve como objetivo avaliar os efeitos da pulverização de macieiras com um inibidor da síntese de giberelinas, o prohexadiona-cálcio (ProCa, e com giberelina GA3, no crescimento vegetativo das plantas e na ocorrência de "bitter pit". O experimento foi conduzido em um pomar localizado no município de São Joaquim-SC, na safra de 2009/2010. Macieiras 'Catarina' e 'Fuji' foram pulverizadas com água (tratamento-controle, ProCa e GA3 (ambos os produtos na dose de 319 mg L-1, na queda das pétalas (15-10-2009, quando as brotações do ano estavam com 5-10 cm de comprimento, sendo repetidas após 20 dias. Foram feitas avaliações foliares (teor de clorofila, área, massa seca e área específica, em janeiro/2010, e de comprimento dos ramos do ano e de peso dos ramos podados, em maio/2010. Os frutos foram colhidos na maturação comercial, armazenados em câmara fria convencional por quatro meses (0±0,5 ºC/90-95% UR, e então avaliados quanto à ocorrência de "bitter pit" após cinco dias de vida de prateleira. Em ambas as cultivares, o crescimento vegetativo foi significativamente menor nas plantas tratadas com ProCa, e maior naquelas tratadas com GA3, comparativamente ao controle. Maçãs 'Catarina' e 'Fuji' do tratamento com ProCa apresentaram menor ocorrência de "bitter pit" após o período de armazenamento, associada aos menores teores de K, Mg e N, em relação aos teores de Ca, no tecido da casca, comparativamente ao tratamento-controle. Já o tratamento com GA3 aumentou a ocorrência de "bitter pit" em relação ao controle em ambas as cultivares.

Matured Hop Bittering Components Induce Thermogenesis in Brown Adipose Tissue via Sympathetic Nerve Activity.

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Yumie Morimoto-Kobayashi

Full Text Available Obesity is the principal symptom of metabolic syndrome, which refers to a group of risk factors that increase the likelihood of atherosclerosis. In recent decades there has been a sharp rise in the incidence of obesity throughout the developed world. Iso-α-acids, the bitter compounds derived from hops in beer, have been shown to prevent diet-induced obesity by increasing lipid oxidation in the liver and inhibition of lipid absorption from the intestine. Whereas the sharp bitterness induced by effective dose of iso-α-acids precludes their acceptance as a nutrient, matured hop bittering components (MHB appear to be more agreeable. Therefore, we tested MHB for an effect on ameliorating diet-induced body fat accumulation in rodents. MHB ingestion had a beneficial effect but, compared to iso-α-acids and despite containing structurally similar compounds, acted via different mechanisms to reduce body fat accumulation. MHB supplementation significantly reduced body weight gain, epididymal white adipose tissue weight, and plasma non-esterified free fatty acid levels in diet-induced obese mice. We also found that uncoupling protein 1 (UCP1 expression in brown adipose tissue (BAT was significantly increased in MHB-fed mice at both the mRNA and protein levels. In addition, MHB administration in rats induced the β-adrenergic signaling cascade, which is related to cAMP accumulation in BAT, suggesting that MHB could modulate sympathetic nerve activity innervating BAT (BAT-SNA. Indeed, single oral administration of MHB elevated BAT-SNA in rats, and this elevation was dissipated by subdiaphragmatic vagotomy. Single oral administration of MHB maintained BAT temperature at a significantly higher level than in control rats. Taken together, these findings indicate that MHB ameliorates diet-induced body fat accumulation, at least partly, by enhancing thermogenesis in BAT via BAT-SNA activation. Our data suggests that MHB is a useful tool for developing functional

Low-sodium meat products: retaining salty taste for sweet health.

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Verma, Arun Kumar; Banerjee, Rituparna

2012-01-01

There is a positive correlation between excessive intake of sodium and incidence of hypertension. As diet is the main source of sodium, awareness among people regarding its possible role upon health has driven demand for various low sodium foods including meat products. Meat products contribute a significant amount of dietary sodium, thus maligning their own image. However, this is not an easy task as common salt affects taste and flavor, functional attributes, stability, and food safety of meat products. The various properties such as taste and flavor, binding, as well as microbiological characteristics should be given due care while developing low salt meat products and accordingly different approaches have been proposed for processing of such products. Potassium chloride has been mostly used to replace sodium; however, a number of other salts, flavor enhancers, bitter blockers and water, as well as fat binders have also been attempted either alone or in different combinations. A number of low sodium meat products have been developed but their economy and consumer acceptability are the major concerns needing proper attention. In future it is anticipated that these challenges would be overcome to provide well acceptable and cost-effective healthier meat products to the consumers.

First report of Colletotrichum godetiae causing bitter rot on ‘Golden Delicious’ apples in the Netherlands

NARCIS (Netherlands)

Wenneker, M.; Pham, K.T.K.; Lemmers, M.E.C.; Boer, de F.A.; Lans, van der A.M.; Leeuwen, van P.J.; Hollinger, T.C.

2016-01-01

Apple (Malus domestica) is an important fruit crop in the Netherlands, with a total production of 418,000 tons in 2011. Symptoms of apple bitter rot were observed on ‘Golden Delicious’ apples in the Netherlands in July 2013 after 9 months of storage in a packing house at controlled atmosphere.

Lower expressions of the human bitter taste receptor TAS2R in smokers: reverse transcriptase-polymerase chain reaction analysis.

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Aoki, Mieko; Takao, Tetsuya; Takao, Kyoichi; Koike, Fumihiko; Suganuma, Narufumi

2014-01-01

Despite the fact that smokers have deficit in detecting taste, particularly bitter taste, no study has investigated its biological correlate. In this context, we compared the expression of the bitter taste receptor gene, taste 2 receptor (TAS2R) in the tongues of smokers and non-smokers. Tissue samples were collected from the lateral portion of the tongues of 22 smokers and 22 age- and gender-matched healthy volunteers (19 males and three females) with no history of smoking. Reverse transcriptase-polymerase chain reaction was used to examine the expression of TAS2R in the two groups, and the effect of aging on TAS2R expression was also assessed. TAS2R expression was significantly lower among smokers than non-smokers (t = 6.525, P vs. 2.09 ± 2.8, mean ± SD, non-smokers vs. smokers). Further, a positive correlation between age and expression of TAS2R was observed in non-smokers (r = .642, P = .001), but not smokers (r = .124, P = .584). This correlation difference was significant (Z = 1.96, P = .0496). Smokers showed a significantly lower expression of the bitter taste receptor gene than non-smokers, which is potentially caused by their inability to acquire such receptors with age because of cigarette smoking, in contrast to non-smokers.

The Gustatory Signaling Pathway and Bitter Taste Receptors Affect the Development of Obesity and Adipocyte Metabolism in Mice.

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Bert Avau

Full Text Available Intestinal chemosensory signaling pathways involving the gustatory G-protein, gustducin, and bitter taste receptors (TAS2R have been implicated in gut hormone release. Alterations in gut hormone profiles may contribute to the success of bariatric surgery. This study investigated the involvement of the gustatory signaling pathway in the development of diet-induced obesity and the therapeutic potential of targeting TAS2Rs to induce body weight loss. α-gustducin-deficient (α-gust-/- mice became less obese than wild type (WT mice when fed a high-fat diet (HFD. White adipose tissue (WAT mass was lower in α-gust-/- mice due to increased heat production as a result of increases in brown adipose tissue (BAT thermogenic activity, involving increased protein expression of uncoupling protein 1. Intra-gastric treatment of obese WT and α-gust-/- mice with the bitter agonists denatonium benzoate (DB or quinine (Q during 4 weeks resulted in an α-gustducin-dependent decrease in body weight gain associated with a decrease in food intake (DB, but not involving major changes in gut peptide release. Both WAT and 3T3-F442A pre-adipocytes express TAS2Rs. Treatment of pre-adipocytes with DB or Q decreased differentiation into mature adipocytes. In conclusion, interfering with the gustatory signaling pathway protects against the development of HFD-induced obesity presumably through promoting BAT activity. Intra-gastric bitter treatment inhibits weight gain, possibly by directly affecting adipocyte metabolism.

[Temperature and sensorial qualities of food].

Science.gov (United States)

Puisais, J; Durand, M P

2001-01-01

The pleasure of food-intake was emphasized by Brillat-Savarin in XIXo century. Beside pathogen bacterias, bad flavours caused by bacterial growth or enzymatic effects may happen in refrigerators with a mismanaged temperature. We have to distinguish between food-conservation and food-intake temperature. The ideal room-temperature to appreciate a meal is about 22 degrees C with a damp of 60%. Relating to the four main flavours, salt and sweet are at their best at 18 degrees, bitter and sour at 8 degrees. All what is written before can be applied either in the case of sensorial analysis and meal.

Morphological and Molecular Analysis Using RAPD in Biofield Treated Sponge and Bitter Gourd

OpenAIRE

Nayak, Gopal; Trivedi, Mahendra Kumar; Trivedi, Mahendra Kumar; Branton, Alice; Gangwar, Mayank; Jana, Snehasis

2015-01-01

Plants are known to have sense and can respond to touch, electric and magnetic field. The present study was designed on the sponge gourd (Luffa cylindrica) and bitter gourd (Momordica charantia) seeds with respect to biofield energy treatment. The seeds of each crop were divided into two groups, one was kept control, while the other group was subjected to Mr. Trivedi' biofield energy treatment. The variabilities in growth contributing parameters were studied and compared with their control. T...

Effects of Ultrasound Assistance on Dehydration Processes and Bioactive Component Retention of Osmo-Dried Sour Cherries.

Science.gov (United States)

Siucińska, Karolina; Mieszczakowska-Frąc, Monika; Połubok, Aleksandra; Konopacka, Dorota

2016-07-01

Despite having numerous health benefits, dried sour cherries have proven to be more acceptable to consumers when infused with sugar or other sweeteners to enhance their flavor, which, in turn, leads to serious anthocyanin losses. For this reason, a consideration was made for the application of ultrasound to accelerate solid gain and shorten drying time, thus favoring bioactive component retention. To determine the usefulness of ultrasound as a tool for sour cherry osmotic infusion enhancement, the effect of sonication time on dehydration effectiveness, as well as the stability of bioactive components during osmotic treatment and consecutive convective drying, was investigated. Fruits were osmo-dehydrated using a 60% sucrose solution for 120 min (40 °C), during which, ultrasound of 25 kHz (0.4 W/cm(2) ), was applied for 0, 30, 60, 90, and 120 min, after which, the fruits were convectively dried. In the range of the applied ultrasound energy no significant effect of sonication on mass transfer intensification was observed; moreover, longer acoustic treatment seemed to retard moisture removal during subsequent convective drying, which can be related to the breakdown of the parenchyma cell walls caused by the prolonged ultrasound (US) action. It was concluded that although US assistance could be considered neutral for bioactive component retention, excessive sonication time can lead to some anthocyanin deterioration. According to high-performance liquid chromatography analysis, the particular anthocyanin alterations, both during dehydration and final drying, occurred in a similar way. Sonication time prolongation caused approximately 10% more bioactive compound deterioration, than earlier, shorter trials. © 2016 Institute of Food Technologists®