Physiological Biochemistry-Combined Transcriptomic Analysis Reveals Mechanism of Bacillus cereus G2 Improved Salt-Stress Tolerance of Glycyrrhiza uralensis Fisch. Seedlings by Balancing Carbohydrate Metabolism

Salt stress severely threatens the growth and productivity of Glycyrrhiza uralensis. Previous results found that Bacillus cereus G2 enhanced several carbohydrate contents in G. uralensis under salt stress. Here, we analyzed the changes in parameters related to growth, photosynthesis, carbohydrate transformation, and the glycolysis Embden-Meyerhof-Parnas (EMP) pathway-tricarboxylic acid (TCA) cycle by G2 in G. uralensis under salt stress. Results showed that G2 helped G. uralensis-accumulating photosynthetic pigments during photosynthesis, which could further increase starch, sucrose, and fructose contents during carbohydrate transformation. Specifically, increased soluble starch synthase (SSS) activity caused to higher starch content, which could induce α-amylase (AM) and β-amylase (BM) activities; increased sucrose content due to the increase of sucrose synthase (SS) activity through upregulating the gene-encoding SS, which decreased cell osmotic potential, and consequently, induced invertase and gene-encoding α-glucosidase that decomposed sucrose to fructose, ultimately avoided further water loss; increased fructose content-required highly hexokinase (HK) activity to phosphorylate in G. uralensis, thereby providing sufficient substrate for EMP. However, G2 decreased phosphofructokinase (PFK) and pyruvate kinase (PK) activities during EMP. For inducing the TCA cycle to produce more energy, G2 increased PDH activity that enhanced CA content, which further increased isocitrate dehydrogenase (ICDH) activity and provided intermediate products for the G. uralensis TCA cycle under salt stress. In sum, G2 could improve photosynthetic efficiency and carbohydrate transformation to enhance carbohydrate products, thereby releasing more chemical energy stored in carbohydrates through the EMP pathway-TCA cycle, finally maintain normal life activities, and promote the growth of G. uralensis under salt stress.

Effects of Mixing Duration and Raw Materials on the Physicochemical, Microstructural and Sensorial Properties of Sausages Prepared From Red Tilapia (Oreochromis sp.)

Tilapia can be commercialised to produce sausages. However, the use of minced tilapia or tilapia surimi as the raw material and different mixing durations of the ingredients using the bowl cutter during the sausage production could affect the quality of the products. This study determined the effects of different mixing durations (10, 15 or 20 min) on the physicochemical, microstructural and sensorial properties of sausages made from minced tilapia and tilapia surimi. The washing of the minced tilapia during the surimi production significantly increased the tilapia surimi moisture content and pH, while reducing the protein, fat and ash contents. Subsequently, the addition of other ingredients to produce the sausages influenced the moisture, fat, ash and carbohydrate contents of both types of sausages. The type of raw material and mixing duration showed significant interactions in terms of linear expansion, water holding capacity and colour properties of the sausages. Individually, the tilapia surimi sausage had a better linear expansion, cohesiveness, colour and sensory acceptability than the minced tilapia sausage. The mixing times of 15 and 20 min produced better results for the physicochemical and sensory properties of both types of sausages. However, the gel strengths of both types of sausages were better when mixed for 15 min and the microstructure images supported this. Based on the results obtained, this study concluded that tilapia surimi as the raw material with 15 min of mixing duration is recommended to produce a better-quality sausage.

The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity

The aim of this study was to use unconventional malts in beer production and observe their effect on the wort viscosity. Six malts were analysed in this study—barley, black barley, oat, wheat, rye, and corn. Firstly, the parameters of cereals were measured after the malting process in an experimental malting house and wort production. Samples were analysed in each phase of the mashing process. Carbohydrate contents and viscosities were analytically determined from the samples. The resulting values of the dynamic viscosity were significantly higher than the values obtained by other authors, ranging from 3.4 up to 35.5 mPa·s−1. This study also confirmed the hypothesis that states that the breakdown of carbohydrates leads to a decrease in viscosity. Values measured in the black barley malt sample were higher when compared with light barley malt. Unconventional malts had a higher viscosity and were thus more difficult to filter. If these types of malts are used it is recommended to add barley malts or malts with a higher enzyme activity to them.

Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets

The effects of deep-frying and oven-baking on chemical, physical, and microbiological, properties of cassava croaker (Pseudotolithus senegalensis) nuggets during frozen storage were investigated. The moisture, protein, fat, ash, and carbohydrate contents varied among the cooking methods and frozen storage times. The deep-fried nugget had a higher fat content, which resulted in a higher energy value (p < 0.05). The free fatty acid content and peroxide value (PV) of the oven-baked nuggets were higher than the deep-fried ones (p < 0.05). The PV tended to increase with increasing storage time, but it was still within the recommended range for consumption. The deep-fried nugget showed a vivid orange–yellow color, with higher L*, a*, and b* values, while oven-baked nuggets showed a pale-yellow color. The baked nuggets had relatively lower total expressible fluid than the deep-fried nuggets at all time points (p < 0.05). The hardness, springiness, and chewiness of deep-fried nuggets were higher than baked nuggets throughout the storage period (p < 0.05). The total plate count and yeast and mold counts produced by the two cooking methods were within the acceptable range throughout the storage.

Development, bromatological analysis and sensory evaluation of diet dulce de leche made with goat and bovine milks using xylitol as a sucrose replacement

Dulce de leche is a product very appreciated by its consumers, for being a food rich in nutrients and with high energy value. On the other hand, many people have restrictions to consume it, due to its high glycemic index. Aiming to develop viable formulations of diet dulce de leche, using xylitol as a sucrose replacement with goat milk bovine milk. Four pasty dulce in leche formulations were developed: bovine milk with sucrose (F1), bovine milk with xylitol (F2), goat milk with sucrose (F3) and goat milk with xylitol (F4). Bromatological analysis was performed to determine the macronutrients and the Acceptance Test was used for the sensory analysis with application of the 9-point hedonic scale. In the bromatological analysis, the samples F1 and F3 had the highest carbohydrate contents, with 79.40% and 78.87% respectively, while the samples F2 and F4 had a carbohydrate content of 12.24% and 12.25%, respectively. This difference had a direct impact on the determination of the Total Caloric Value (TCV) of the samples, since F1 and F3 formulations were the most caloric. As for the sensory analysis, all formulations were considered well accepted, as they presented an acceptability index above 70%. The use of xylitol as a substitute proved to be viable. The dulce de leche with this sweetener in its composition were less caloric and the formulations were well accepted by the tasters. Therefore, it is possible to enable the use of this sweetener in the food industry.

Evaluation of Cadmium Bioaccumulation-Related Physiological Effects in Salvinia biloba: An Insight towards Its Use as Pollutant Bioindicator in Water Reservoirs

Free-living macrophytes play an important role in the health of aquatic ecosystems. Therefore, the use of aquatic plants as metal biomonitors may be a suitable tool for the management of freshwater reservoirs. Hence, in this study, we assessed the effects of cadmium (Cd) in Salvinia biloba specimens collected from the Middle Paraná River during a 10-day experiment employing artificially contaminated water (100 μM Cd). S. biloba demonstrated a great ability for Cd bioaccumulation in both the root-like modified fronds (named “roots”) and the aerial leaf-like fronds (named “leaves”) of the plants. Additionally, Cd toxicity was determined by the quantification of photosynthetic pigments (chlorophylls a and b, and carotenoids), flavonoids, and soluble carbohydrate contents in S. biloba over time (1, 3, 5, 7, and 10 days). In general, deterioration was more pronounced in leaves than in roots, suggesting a greater implication of the former in long-term Cd sequestration in S. biloba. Deleterious effects in the appraised parameters were well correlated with the total amount of Cd accumulated in the leaves, and with the qualitative changes observed in the plants’ phenotype during the 10-day metal exposure assay. The flavonoids and carotenoids in leaves were highly affected by low Cd levels followed by root carbohydrates. In contrast, chlorophylls and root flavonoids were the least impacted physiological parameters. Therefore, our results demonstrate that S. biloba displays dissimilar organ-linked physiological responses to counteract Cd phytotoxicity and that these responses are also time-dependent. Though further research is needed, our work suggests that easy-handled physiological data obtained from autochthonous free-floating S. biloba specimens may be used as a valuable tool for metal-polluted water biomonitoring.

Comparison and Characterization of Oxidation Resistance and Carbohydrate Content in Cd-Tolerant and -Sensitive Kentucky Bluegrass under Cd Stress

Kentucky bluegrass (Poa pratensis L.), a turf grass species that is hypertolerant of cadmium (Cd), is a potential phytoremediation material for soil polluted with Cd. However, the mechanism of Cd phytotoxicity in Kentucky bluegrass is unclear. Here, we compared the phenotype, induction of oxidative stress, and structural and non-structural carbohydrate contents between a Cd-tolerant genotype (‘Midnight’, M) and Cd-sensitive genotype (‘Rugby’, R). The results showed that both genotypes accumulated more Cd in the roots, whereas the R genotype distributed more Cd into the leaves compared with the M genotype. In both genotypes, Cd inhibited the length and fresh weight of the leaves and roots; increased the peroxidase (POD) activity but inhibited ascorbate peroxidase (APX) and catalase (CAT) activity; and increased the superoxide radical (O2−), hydrogen peroxide (H2O2), and malondialdehyde (MDA) contents. However, the M genotype exhibited lower root length inhibition, and the H2O2 and MDA contents confirmed that the M genotype had increased Cd accumulation and resistance, while the R genotype exhibited a better distribution of Cd. Moreover, Cd stress significantly increased the soluble sugar, trehalose, and sucrose contents of both genotypes. Pectin, lignin, and cellulose were significantly increased to prevent the entry of Cd into the roots. The Cd-induced growth inhibition and physiological responses in Kentucky bluegrass were preliminarily explored herein, with the chelation of pectin, lignification, and antioxidant response being possible contributors to Cd detoxification in Kentucky bluegrass. In addition, the Cd-induced increase in trehalose, sucrose, and soluble sugar contents might play a pivotal role in the defense against Cd stress in Kentucky bluegrass.

Cooking Workshops as a Strategy to Improve the Acceptability of Vegetables for Elementary School Children

The research aim was to develop cooking workshops using five health foods least accepted by elementary school children and assess their sensory acceptability and physicochemical composition. Three hundred and thirty two elementary school children aged between 7 and 10 years participated in the research. Food acceptability was evaluated in order to verify the nutritious foods less accepted by children, for use in preparations prepared in cooking workshops. Five products were prepared in cooking workshops: eggplant cookie, chard muffin, cress bread, radish pancake and chayote esfiha. All preparations showed high Acceptability Indexes (> 85%). Higher lipid, calorie and fiber contents and lower ash and moisture contents were found in eggplant cookie. Lower contents of carbohydrate and calories were found in radish pancake, while higher contents of protein and ash were observed in chayote esfiha and chard muffin, respectively. The products with the highest carbohydrate contents were eggplant cookie and cress bread, while chard muffin had the lowest fiber content. It is concluded that cooking workshop is an effective educational strategy to improve the acceptability of vegetables with low acceptability for elementary school children.

Effects of white vinegar on carbohydrate contents in hepatorenal tissues in rats.

White vinegar is mildly acidic with a pH of 2-3 that has long been used as a relish and traditional medication that depends on its concentration. Yet even a small amount of white vinegar in a small concentration may cause serious poisoning. Recently, many sorts of white vinegar have been developed using fundamental sources and technologies to satisfy customer needs. This study was aimed to investigate the effects of white vinegar on carbohydrate contents in hepatorenal tissues in rats. Thirty female rats were used, they were divided into three groups, group 1 was given distilled water as the normal control group, group 2 was given white vinegar with a dose (1 ml/kg (5 %)) and group 3 was given white vinegar with a dose (1 ml/kg (10 %)) for two weeks. PAS stain in all treated tissues showed a decrease in carbohydrate contents when compared with the control group. In conclusion, white vinegar consumption has adverse effects on carbohydrate contents in hepatic and renal tissues in rats, hence the quantity of white vinegar should be discouraged or reduced.

Effects of Low Temperature, Nitrogen Starvation and Their Combination on the Photosynthesis and Metabolites of Thermosynechococcus E542: A Comparison Study

Both low temperature and nitrogen starvation caused chlorosis of cyanobacteria. Here, in this study, for the first time, we compared the effects of low temperature, nitrogen starvation, and their combination on the photosynthesis and metabolites of a thermophilic cyanobacterium strain, Thermosynechococcus E542. Under various culture conditions, the growth rates, pigment contents, and chlorophyll fluorescence were monitored, and the composition of alkanes, lipidomes, and carbohydrates were determined. It was found that low temperature (35 °C) significantly suppressed the growth of Thermosynechococcus E542. Nitrogen starvation at 45 °C and 55 °C did not affect the growth; however, combined treatment of low temperature and nitrogen starvation led to the lowest growth rate and biomass productivity. Both low temperature and nitrogen starvation caused significantly declined contents of pigments, but they resulted in a different effect on the OJIP curves, and their combination led to the lowest pigment contents. The composition of fatty acids and alkanes was altered upon low-temperature cultivation, while nitrogen starvation caused reduced contents of all lipids. The low temperature did not affect carbohydrate contents, while nitrogen starvation greatly enhanced carbohydrate content, and their combination did not enhance carbohydrate content, but led to reduced productivity. These results revealed the influence of low temperature, nitrogen starvation, and their combined treatment for the accumulation of phycobiliproteins, lipids, and carbohydrates of a thermophilic cyanobacterium strain, Thermosynechococcus E542.