99 Short-term storage of equine embryos at 5 or 20°C does not cause lipid peroxidation

2020 ◽  
Vol 32 (2) ◽  
pp. 175
Author(s):  
G. D. Gastal ◽  
D. Scarlet ◽  
C. Aurich
Keyword(s):  
Lipid Peroxidation ◽  
Embryo Development ◽  
Storage Temperature ◽  
Storage Period ◽  
Small Sample ◽  
Temperature Curve ◽  
Data Logger ◽  
Limit Of Quantification ◽  
Embryo Size ◽  
Holding Temperature

Maintaining the integrity of equine embryos during storage for transportation is essential for successful conception after transfer. During storage, reactive oxygen species may originate from embryo metabolism, causing lipid peroxidation and increasing its end product malondialdehyde (MDA); MDA is one of the important biomarkers for oxidative stress. This study aimed to evaluate the temperature curve, pH and lipid peroxidation of equine embryos stored in holding medium after 24h at 5 or 20°C. Embryos (n=33) were collected on Day 7 (n=21, 7 embryos per group) or Day 8 (n=12) after ovulation and assigned to four groups: Day 7 control (D7, fresh); Day 7, 24h at 5°C (E5C); Day 7, 24h at 20°C (E20C); and Day 8 control (D8, fresh 24h time control). After collection, embryos were washed and kept in holding medium (Minitube) for morphological classification and measurements. For pH and lipid peroxidation measurement, embryos were kept in a fixed volume of holding medium (150µL) within a microtube (200µL); the microtube was kept within a falcon tube (50mL) inside of an Equitainer (Hamilton Biovet). The temperature was recorded by a data logger (Testo 175, Testo) every 10min for 24h. The pH was assessed by a pH meter using a microelectrode (InLab Ultra-Micro-ISM, Mettler Toledo) for small sample volumes. Lipid peroxidation was assessed using the MDA assay kit (catalog number MAK085, Sigma-Aldrich) according to the manufacturer's instructions. Statistical analyses were performed using the Kruskal-Wallis nonparametric test and Mann-Whitney U to compare differences among groups. Embryo size differed (P<0.05) between D7 (383±41 µm) and D8 (1044±131 µm). Storage temperature (E5C or E20C) did not affect embryo size (382±47 and 553±99µm, respectively; P>0.05). The temperature curve was similar (P>0.05) among embryos within the treatment groups during the storage period. The pH (7.22±0.07 and 7.22±0.09) did not differ (P>0.05) between E5C and E20C. Lipid peroxidation levels were below the limit of quantification (0.04 nmol) in all groups. The present findings suggest that holding temperature does not affect the size, pH, or lipid peroxidation of equine embryos stored for 24h in holding medium. However, our previous studies (Gastal et al. 2018 J. Equine Vet. Sci. 66, 185) have shown that holding temperature influences the expression of genes involved in equine embryo development. In conclusion, variations regarding embryo development and conception rate after transfer of embryos stored at different temperatures might be related to factors other than lipid peroxidation.

Storage of Human Blood Platelets

1974 ◽  
Vol 32 (02/03) ◽  
pp. 405-416 ◽  
Author(s):  
M. R Hardeman ◽  
Carina J L. Heynens
Keyword(s):  
Storage Temperature ◽  
Platelet Rich Plasma ◽  
Blood Platelets ◽  
Storage Period ◽  
Serotonin Uptake ◽  
Hypotonic Shock ◽  
Glycolytic Intermediates

SummaryStorage experiments were performed at 4°, 25° and 37° C with platelet-rich plasma under sterile conditions. In some experiments also the effect of storing platelets at 4° C in whole blood was investigated.Before, during and after three days of storage, the platelets were tested at 37° C for their serotonin uptake and response to hypotonic shock. In addition some glycolytic intermediates were determined.A fair correlation was noticed between the serotonin uptake and hypotonic shock experiments. Both parameters were best maintained at 25° C. Also platelet counting, performed after the storage period, indicated 25° C as the best storage temperature. Determination of glycolytic intermediates did not justify any conclusion regarding the optimal storage temperature. Of the various anticoagulants studied, ACD and heparin gave the best results as to the serotonin uptake and hypotonic shock response, either with fresh or stored platelets. The use of EDTA resulted in the lowest activity, especially after storage.The results of these storage experiments in vitro, correspond well with those in vivo reported in the literature.

Method development for the determination of textural properties of sugar beet roots

2019 ◽  
pp. 392-400 ◽  
Author(s):  
Gunnar Kleuker ◽  
Christa M. Hoffmann
Keyword(s):  
Sugar Beet ◽  
Compression Test ◽  
Storage Period ◽  
Textural Properties ◽  
Small Sample ◽  
Root Tip ◽  
Flexural Test ◽  
Sample Distribution ◽  
The Impact

The harvest of sugar beet leads to root tip breakage and surface damage through mechanical impacts, which increase storage losses. For the determination of textural properties of sugar beet roots with a texture analyzer a reliable method description is missing. This study aimed to evaluate the impact of washing, soil tare, storage period from washing until measurement, sample distribution and number of roots on puncture and compression measurements. For this purpose, in 2017 comprehensive tests were conducted with sugar beet roots grown in a greenhouse. In a second step these tests were carried out with different Beta varieties from a field trial, and in addition, a flexural test was included. Results show that the storage period after washing and the sample distribution had an influence on the puncture and compression strength. It is suggested to wash the roots by hand before the measurement and to determine the strength no later than 48 h after washing. For reliable and comparable results a radial distribution of measurement points around the widest circumference of the root is recommended for the puncture test. The sample position of the compression test had an influence on the compressive strength and therefore, needs to be clearly defined. For the puncture and the compression test it was possible to achieve stable results with a small sample size, but with increasing heterogeneity of the plant stand a higher number of roots is required. The flexural test showed a high variability and is, therefore, not recommended for the analysis of sugar beet textural properties.

scholarly journals Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2339
Author(s):  
So-Yul Yun ◽  
Jee-Young Imm
Keyword(s):  
Particle Size ◽  
High Temperature ◽  
Storage Temperature ◽  
Whey Proteins ◽  
Skim Milk ◽  
Storage Period ◽  
Sediment Analysis ◽  
Sediment Formation ◽  
And Storage ◽  
Ultra High Temperature

Age gelation is a major quality defect in ultra-high-temperature (UHT) pasteurized milk during extended storage. Changes in plasmin (PL)-induced sedimentation were investigated during storage (23 °C and 37 °C, four weeks) of UHT skim milk treated with PL (2.5, 10, and 15 U/L). The increase in particle size and broadening of the particle size distribution of samples during storage were dependent on the PL concentration, storage period, and storage temperature. Sediment analysis indicated that elevated storage temperature accelerated protein sedimentation. The initial PL concentration was positively correlated with the amount of protein sediment in samples stored at 23 °C for four weeks (r = 0.615; p < 0.01), whereas this correlation was negative in samples stored at 37 °C for the same time (r = −0.358; p < 0.01) due to extensive proteolysis. SDS-PAGE revealed that whey proteins remained soluble over storage at 23 °C for four weeks, but they mostly disappeared from the soluble phase of PL-added samples after two weeks’ storage at 37 °C. Transmission electron micrographs of PL-containing UHT skim milk during storage at different temperatures supported the trend of sediment analysis well. Based on the Fourier transform infrared spectra of UHT skim milk stored at 23 °C for three weeks, PL-induced particle size enlargement was due to protein aggregation and the formation of intermolecular β-sheet structures, which contributed to casein destabilization, leading to sediment formation.

scholarly journals Malondialdehyde levels can be measured in serum and saliva by using a fast HPLC method with visible detection / Determinarea printr-o metodă HPLC-VIS rapidă a concentraţiilor serice şi salivare ale malondialdehidei

2016 ◽  
Vol 24 (3) ◽  
pp. 319-326 ◽  
Author(s):  
Erzsébet Fogarasi ◽  
Mircea Dumitru Croitoru ◽  
Ibolya Fülöp ◽  
Enikő Nemes-Nagy ◽  
Robert Gabriel Tripon ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Lipid Peroxidation ◽  
Free Radicals ◽  
Unsaturated Fatty Acids ◽  
Pearson Correlation ◽  
Living Organism ◽  
Hplc Method ◽  
Limit Of Quantification ◽  
Pearson Correlation Test ◽  
Repeated Sample

Abstract Oxidative stress appears when the amount of free radicals that are formed in a living organism exceed its spin-trapping ability. One of the most dangerous free radicals that are formed in the human body is the hydroxyl radical. It can alter several biomolecules, including the unsaturated fatty acids; this process is known as lipid peroxidation and can lead to cell necrosis and generation of several harmful byproducts including malondialdehyde, which serves also as a biomarker of oxidative stress. A new HPLC method with visible detection was developed for the detection of malondialdehyde in human serum and saliva samples. The method was verified in terms of specificity, linearity, limits of detection (0.35 ng/ml), limit of quantification (1.19 ng/ml), recovery (90.13±10.25 – 107.29±14.33) and precision (3.84±1.49% – 6.66±1.76%). An analysis time of only 1 minute was obtained and no interferences from the matrices were observed. Statistical analysis (Pearson correlation test) showed a moderate correlation (R = 0.5061, p = 0.0099) between serum and saliva concentrations (N = 25). The possibility of measuring salivary concentrations of malondialdehyde extents the applications of oxidative stress/lipid peroxidation estimations to categories of population unreachable before (pregnant women, small children, etc); repeated sample studies are also easier to make.

PRODUCTION OF GRANULATED INSTANT KISSEL BASED ON WHEY AND VEGETABLE RAW MATERIALS

2020 ◽  
Author(s):  
А.Л. Майтаков ◽  
Л.Н. Берязева ◽  
Н.Т. Ветрова ◽  
К.Б. Плотников
Keyword(s):  
Storage Temperature ◽  
Raw Materials ◽  
Storage Period ◽  
Technical Documentation ◽  
Plant Raw Materials ◽  
Temperature Conditions ◽  
Aronia Melanocarpa ◽  
Organoleptic Characteristics ◽  
Local Plant ◽  
The Stability

Разработан новый быстрорастворимый продукт (кисель) с определенным фазовым составом и строением на основе молочной сыворотки и местного растительного сырья – черноплодной рябины (Aronia melanocarpa). Разработана модель технологии производства быстрорастворимого гранулированного продукта (кисель) на основе молочной сыворотки и черноплодной рябины. Исследована сохраняемость киселя в трех температурных режимах: 1-й (21 ± 1)°С; 2-й с низкой плюсовой температурой (5 ± 1)°С; 3-й с повышенной (39 ± 1)°С при влажности окружающей среды 80%. По окончании годичного исследования сохраняемости при температурных режимах (21 ± 1)°С и (5 ± 1)°С изменений в органолептических показателях продукта не наблюдали. Скорость растворения продукта при температурных условиях хранения (21 ± 1)°С и (5 ± 1)°С не изменялась на протяжении 9 мес. Установлено, что при хранении в условиях пониженных положительных температур 4–6°С и в режиме комнатной температуры (21 ± 1)°С исследуемый пищеконцентрат по окончании 6 мес. хранения не изменил свойств по показателям качества. Сроки испытания продукта превышали по длительности в 2 раза заданный срок хранения (коэффициент запаса). Результаты испытаний явились основанием для разработки технической документации на производство быстрорастворимых гранулированных плодово-ягодных киселей. A new fast – soluble product (kissel) with a certain phase composition and structure based on whey and local plant raw materials Aronia melanocarpa. A model of technology for the production of a rapidly soluble granular product (kissel) based on whey and Aronia melanocarpa has been developed. The stability of kissel in three temperature modes was studied: 1st (21 ± 1)°C; 2nd with a low plus temperature (5 ± 1)°C; the 3rd with the increased (39 ± 1)°C at 80% ambient humidity. At the end of a year-long study at temperature conditions (21 ± 1)°С and (5 ± 1)°С, no changes in the organoleptic characteristics of the product were observed. Dissolution rate of the product under storage temperature conditions (21 ± 1)°C and (5 ± 1)°C did not change for 9 months. It is established that when stored at low positive temperatures 4–6°C. With and at room temperature (21 ± 1)°C. At the end of 6 months of storage, the food concentrate under study did not change its properties in terms of quality. The product testing period was 2 times longer than the specified storage period. The test results were the basis for the development of technical documentation for the production of instant granulated fruit and berry kissel.

Effects of Storage Temperature and Preservative Treatment on Shelf Life of the Pond-Raised Freshwater Fish, Silver Perch (Bidyanus bidyanus)

2001 ◽  
Vol 64 (10) ◽  
pp. 1584-1591 ◽  
Author(s):  
A. GELMAN ◽  
L. GLATMAN ◽  
V. DRABKIN ◽  
S. HARPAZ
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Storage Temperature ◽  
Storage Period ◽  
Potassium Sorbate ◽  
Test Results ◽  
Bacterial Composition ◽  
Fish Flesh ◽  
Microbiological Characteristics ◽  
Initial Load

Sensory and microbiological characteristics of pond-raised freshwater silver perch (Bidyanus bidyanus) fish, during cold storage over a period of 25 days were evaluated. Whole fish (averaging 400 g each) were stored in cold storage rooms at either 0 to 2°C, 5°C, or 5°C + potassium sorbate as a preservative. The organoleptic and hypoxanthine test results show that the treatment of potassium sorbate can slow the process of spoilage by about 5 days. Yet, the most important factor affecting the shelf life of these fish is the storage temperature. Keeping the fish at 0 to 2°C can prolong the storage prior to spoilage by 10 days compared with those kept at 5°C. These results obtained through organoleptic tests are corroborated by both the chemical (hypoxanthine and total volatile basic nitrogen) and to some extent by the physical (cosmos) tests. The initial total bacteriological counts were 5 × 102 CFU/cm2 for fish surface and &lt;102 CFU/g for fish flesh, and these counts rose continuously, reaching about 106 CFU/g (0 to 2°C) and 107 CFU/g (5°C) in flesh and 107 to 108 CFU/cm2 on the surface by the end of the storage period. The addition of potassium sorbate led to a smaller increase in bacterial numbers, especially during the first 15 days. Bacterial composition fluctuated during storage. The initial load on the fish surface was predominantly mesophilic and gram positive and consisted mostly (80%) of Micrococci, Bacillus, and Corynebacterium. During the next 10 days, these bacteria were practically replaced by gram-negative flora comprised mostly of Pseudomonas fluorescens that rapidly increased with storage time and accounted for 95% after 15 days.

The use of postharvest treatments to extend storage life and to control postharvest wastage of honeydew melons (Cucumis melo L. var. inodorus Naud.) in cool storage

1990 ◽  
Vol 30 (5) ◽  
pp. 693 ◽  
Author(s):  
ME Edwards ◽  
RM Blennerhassett
Keyword(s):  
Water Loss ◽  
Cucumis Melo ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Storage Period ◽  
Storage Conditions ◽  
Storage Life ◽  
Storage Rots ◽  
Wax Coating ◽  
Cucumis Melo L

Three trials were undertaken to study storage conditions and handling procedures required to maximise the postharvest storage life of honeydew melons (Cucumis melo L. var. inodorus Naud.).Honeydew melons treated with chlorine (1000 mg/L), benomyl (250 mg/L) + guazatine (500 mg/L), shrink wrap (17 ym Cryovac XDR film), Semperfresh, wax, or combinations of these treatments were stored at 4 or 8�C, for 4 or 6 weeks. Benomyl plus guazatine reduced the development of storage rots associated with Alternaria and Fusarium spp. The use of shrink wrap and wax reduced water loss by melons but increased fungal infection in some cases. Shrink wrapping combined with the fungicide treatment effectively reduced the incidence of fungal breakdown in the storage period for up to 4 weeks. Wax coating with full strength Citruseal wax caused anaerobic tissue breakdown. Melons were affected by chilling injury at 4�C. Control of bacterial rots with benomyl + guazatine or with chlorine was variable. Semperfresh did not reduce the incidence of fungal breakdown or water loss from the melons. The results indicate that storage of honeydew melons for 4 weeks at 8�C by pretreating with fungicide is possible but the melons soften and rot after 6 weeks, making them unsaleable. Four weeks should be adequate to allow for sea freighting of honeydew melons to markets in South East Asia. Further research is required to determine the optimum storage temperature for honeydew melons.

scholarly journals Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda

2021 ◽  
Vol 8 (1) ◽  
pp. 37
Author(s):  
Elsera Br Tarigan ◽  
Edi Wardiana ◽  
Handi Supriadi
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Storage Period ◽  
Fat Content ◽  
Test Method ◽  
Life Test ◽  
Coffee Plantations ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

<p><em>Coffee is a beverage that is widely consumed around the world. Proper packaging and storage temperature may extend shelf life of ground coffee. The study aimed to analyze the shelf life of ground Arabica coffee stored in different packaging types and temperature, conducted at smallholder coffee plantations in Garut Regency and the Integrated Laboratory of Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, from June to August 2018. A completely randomized design in factorial was used with 3 factors and 2 replications. The first factor was the packaging type  which consisted of 3 types: thick alumunium  foil 65</em><em>m</em><em> (AF65), thick alumunium  foil 130</em><em>m</em><em> (AF130), and thick lamination 114</em><em>m</em><em> (L144). The second factor was the storage temperature which consisted of 3 levels: 25 <sup>o</sup>C, 35 <sup>o</sup>C, and 45 <sup>o</sup>C, while the third factor was the storage period which consisted of 5 levels: coffee unstored, and coffee stored for 2 weeks, 4 weeks, 6 weeks, and 8 weeks. The variables observed were the water and fat content, and the analysis of shelf life was carried out using the ASLT (Accelerated Shelf Life Test) method. The results showed that during storage, the water content increased, whereas the fat content decreased. Fat content is a critical variable in determining the shelf life of coffee. The coffee in AF130 packaging has longer shelf life than in AF65 and L144. To extend the shelf life of coffee packaged in AF130 and L144 is best kept at 45<sup> o</sup>C whereas coffee in AF65 packaging  is ideally at 25<sup> o</sup>C.</em></p>

scholarly journals Comparisons between Orange- and Green-fleshed Non-netted and Orange-fleshed Netted Muskmelons: Antioxidant Changes following Different Harvest and Storage Periods

2006 ◽  
Vol 131 (1) ◽  
pp. 110-117 ◽  
Author(s):  
D. Mark Hodges ◽  
Gene E. Lester
Keyword(s):  
Lipid Peroxidation ◽  
Cucumis Melo ◽  
Pathogenic Bacteria ◽  
Storage Period ◽  
Beta Carotene ◽  
Monodehydroascorbate Reductase ◽  
Guaiacol Peroxidase ◽  
Human Illness ◽  
And Storage ◽  
Retail Conditions

The consumption of netted muskmelons (Cucumis melo L. Reticulatus group) has raised health concerns due to pathogenic bacteria attaching to sites on the netted rind inaccessible to sanitation. The purpose of this study was to compare 1) the enzymic and nonenzymic antioxidant capacity between representative cultivars of netted muskmelon and both green- and orange-fleshed honey dew muskmelons during storage for 17 days and 2) levels of non-nutrient phytochemicals between these genotypes in consideration of ultimately substituting netted orange-fleshed with non-netted orange-fleshed muskmelon. Netted muskmelon (`Cruiser'), green-fleshed (`Honey Brew'), and orange-fleshed (`Orange Dew') muskmelons were harvested in Texas at the beginning (21 May) and at the end (11 June) of the production season in 2004. Fruit were analyzed immediately (day 0) or stored simulating retail conditions for 7 or 14 days at 7 °C and 95% ± 2% relative humidity plus 3 days at 21 °C. Both `Orange Dew' and `Honey Brew' non-netted cultivars evinced similar and less lipid peroxidation, and hence postharvest senescence, during the 17-day storage period than the netted muskmelon `Cruiser'. In comparison with `Cruiser', `Orange Dew' generally exhibited higher concentrations of ß-carotene and phenolics and, with few exceptions, higher activities of the antioxidant enzymes ascorbate peroxidase (AsPX), monodehydroascorbate reductase (MDHAR), dehydroascorbate reductase (DHAR), catalase (CAT), guaiacol peroxidase (POX), and superoxide dismutase (SOD). Higher AsPX and SOD activities in both `Orange Dew' and `Honey Brew' appear to confer a greater resistance to lipid peroxidation in these muskmelon genotypes than to the netted `Cruiser'. `Orange Dew' also appears to be a healthier food choice not only due to its lack of a netted rind which could potentially harbour human illness-related pathogens, but also that it is superior to both `Cruiser' and `Honey Brew' in overall beta-carotene and phenolic levels.

Potential antioxidant and lipid peroxidation inhibition of coffee mixed with lemongrass (Cymbopogon citrates) leaves

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Ayman El-Anany ◽  
Sami Althwab ◽  
Rehab Ali ◽  
Rehab F.M. Ali ◽  
Hassan Mousa
Keyword(s):  
Lipid Peroxidation ◽  
Health Benefits ◽  
Radical Scavenging ◽  
Control Sample ◽  
Reducing Power ◽  
Storage Period ◽  
Dpph Radical ◽  
Potential Health ◽  
Content Type ◽  
Different Levels

Purpose The purpose of this study is to evaluate the effect of the addition of dried lemongrass leaves (DLGL) powder, at different levels, on phenolics content, antioxidant activities, consumer acceptance and the inhibition of lipid peroxidation of roasted coffee (RC). Design/methodology/approach DLGL powder was incorporated at the levels of 0%, 2.5%, 5.0%, 7.5% and 10% of RC weight. The total flavonoids (TF), total phenolics (TP) and antioxidant activity measured using a 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and reducing power assay of RC, DLGL and binary mixture of them determined. The oxidative indices of coffee oil samples during storage were investigated. In addition, the sensory characteristics of RC fortified with different levels of DLGL powder were evaluated. Findings The TP content of DLGL powder was 1,100.32 mg/100 g DWb, nearly 1.2 times higher than found in RC beans. The TF content of RC enriched with 2.5%, 5.0%, 7.5% and 10% DLGL were found to be around 1.05, 1.10, 1.15 and 1.20 times higher than that in the control coffee samples. RC supplemented with various levels of DLGL powder showed higher DPPH radical scavenging and reducing power activities. At the end of the storage period (six months), the acid, peroxide, P-Anisidine and total oxidation value values of RC supplemented with 10% DLGL powder were about 1.94, 2.52, 2.60 and 2.59 times as low as in the control sample without any addition of DLGL powder, respectively. RC containing 2.5% and 5.0% DLGL powder had significantly (p < 0.05) the highest sensory scores. Consequently, the addition of DLGL in coffee at up to a 5% ratio may have potential health benefits. Practical implications RC containing 2.5% and 5.0% DLGL powder had significantly (p = 0.05) the highest sensory scores. Originality/value Consequently, the addition of DLGL in coffee at up to a 5% ratio may have potential health benefits.

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