211 research outputs found
Fig. 7 in An Oligocene giant rhino provides insights into Paraceratherium evolution
No full textFig. 7 Distribution and dispersal of Paraceratherium. Localities of the early Oligocene species were marked by the yellow color, and the red indicates the late Oligocene species. Dispersals of Paraceratherium between South Asia and other localities have to pass the Tibetan region, because most part of Central Asia, including southeastern Kazakhstan, Turpan Basin, and Tarim Basin was covered by the Tethys Ocean during the Oligocene. Paleogeography map is modified from Deep Time Maps (https://deeptimemaps.com) with license and a recent study51.Published as part of Deng, Tao, Lu, Xiaokang, Wang, Shiqi, Flynn, Lawrence J., Sun, Danhui, He, Wen & Chen, Shanqin, 2021, An Oligocene giant rhino provides insights into Paraceratherium evolution, pp. 1-10 in Communications Biology 639 (1) on page 7, DOI: 10.1038/s42003-021-02170-6, http://zenodo.org/record/501364
Investigating the impact of aroma on cucumber flavor using consumer sensory analysis and quantification of vitamin C content in 220 GWAS cucumbers
No full textThis study investigated the role of aroma in cucumber sensory profiles, key aroma-active compounds related to cucumber flavor, and Vitamin C content in cucumber fruits. A consumer test involving 155 participants evaluated the aroma perception of 8 cucumber varieties with and without a nose clip. Nose clip usage showed lower ratings, with significant differences in over half the attributes (p<0.05). Another consumer test involving 112 participants evaluated four formulated cucumber flavors. The fatty flavor was significantly different across all attributes (p<0.05) and was the least preferred, in contrast to the favored melon-like, cucumber-like, and green/grassy flavors. Lastly, vitamin C analysis of 220 GWAS cucumber fruits using a spectrophotometer at 570 nm revealed higher concentrations in open-field cucumbers (range: 0.73 –29.13 mg/100g; mean: 8.31 mg/100g) compared to greenhouse cucumbers (range: 0.06 – 16.88 mg/100g; mean: 3.49 mg/100g). These findings can give insight to agricultural breeders and markets on traits preferred in cucumbers
Investigating consumer preferences and sensory-relevant traits of lettuces under hydroponically and soil-grown
No full textThis research aimed to determine consumer acceptance of hydroponic lettuces and to evaluate physical and chemical attributes of hydroponic lettuce versus open field. Rex, Rouxai, and Bergam’s Green lettuce cultivars from four growing conditions (open field, common hydroponic, 30 °C nutrient solution hydroponic, and 20 °C nutrient solution hydroponic) were analyzed. Consumer acceptance was evaluated using consumer survey and sensory evaluations. Physicochemical attributes were determined by colorimetry, spectrophotometric pigment analyses, texture profile analysis, °Brix, pH, titratable acidity, spectrophotometric total polyphenols, and DPPH antioxidant assays. Non-instrumental analyses found consumers (n=1512) aware of hydroponics (53.21%) but unsure if they favored it (58.03%). They preferred hydroponic lettuces equally or more than open field lettuces (9-point hedonic scale, hydroponic=4.7-5.2, open field=4.9-5.3, n=100). Physical analyses revealed hydroponics generally produced significant increases in pigments (e.g. chlorophyll-a: hydroponic=87.91-133.47 mg/g, open field=83.91 mg/g, p<0.05). Chemical analyses determined hydroponics caused significant decreases in polyphenols and antioxidants (e.g. polyphenols: hydroponic=0.0032-0.0071 mg GAE/g FW, open field=0.0092 mg GAE/g FW, p<0.05)
Key volatile and nonvolatile off-flavor characterization for nine different hemp protein powders
No full textEight commercial hemp protein products and one in-house hemp protein sample was characterized by physiochemical, food functionality, and flavor properties. The commercial protein samples originated from either hulled or whole hemp seeds. The hulled seed samples were significantly richer in protein (52-67%) compared to whole seed samples (31-37%), and have a lighter color (L* 81-97). Total polyphenols were significantly higher whole hemp seed origin samples (3.7 to 7.4 mg GAE/g) compared to hulled hemp seed origin (1.54 to 3.3 mg GAE/g). Protein samples from hulled seeds had significantly more ferulic acid in comparison to the whole hemp seed origin protein samples, which contained more coumaric and caffeic acid. Hulled hemp seed proteins contained more volatiles such as alcohols, furan, and pyrazines while the whole seed proteins powder contained more aldehydes, carboxylic acids, and terpenes
Phenolic Compounds and Kojic Acid in Four Varieties of Grape Pomace After Solid-State Fermentation With Aspergillus Oryzae and Tamarii
No full textGrape pomace is the major solid waste product of the wine industry. This thesis aimed to optimize a solid-state fermentation approach to produce valuable substances from grape pomace. Four varieties of grape pomace (two red and two white) were fermented with two Aspergillus strains (NRRL-426 and NRRL-484) while aqueous extract samples were collected over 6 d. The aqueous extracts were characterized by °Brix, pH, titratable acidity, Folin-Ciocâlteu assay (total phenolics), HPLC-UV (4 sugars), and HPLC-PDA (5 organic acids, kojic acid, and 5 phenolics). Fermentation significantly increased individual phenolic concentrations, as gallic acid increased by 76-196% for all varieties, p-coumaric acid increased by 713-963% for Shiraz pomace, and kojic acid was produced from Viognier pomace at 0.041 g/g dry mass. The increased phenolic extraction and novel production of kojic acid from grape pomace demonstrated the potential of grape pomace valorization to produce valuable microbial metabolites
Quantification of total and individual polyphenolic content in over 400 cucumbers (cucumis sativus) for genome-wide association studies (GWAS)
No full textThis thesis study aimed to investigate the impact of growing conditions and variety on the total polyphenolic content (TPC) in over 400 GWAS cucumbers grown under greenhouse and open field, and the contents of gallic acid and quercetin in the greenhouse cultivars. The TPC was analyzed spectrophotometrically at 750 nm and the individual polyphenols were analyzed using HPLC-DAD at 273 nm (gallic acid) and 368 nm (quercetin). The greenhouse cucumbers (417 fruits) had TPC of 9.54 – 31.82 (average: 18.92) mg GAE/100 g and the open field cucumbers (416 fruits) 5.48 – 25.30 (average: 13.02) mg GAE/100 g. The individual gallic acid content ranged 0.00039 – 0.18 (average: 0.024) mg/100 g and quercetin ranged 0.0035 – 0.15 (average: 0.024) mg/100 g for greenhouse cucumbers (406 fruits). These results indicated that the polyphenolic content, total and individual, is variety dependent and significantly impacted by the growing conditions
Investigating the impact of three washing methods on antimicrobial efficacy, texture, and color of spinach and tomatoes
No full textFresh produce is susceptible to contamination at various points in processing, leading to spoilage or foodborne illness. While current standard washing methods are widely used and accepted, it is important to re-evaluate their antibacterial effectiveness as various parameters determine the effectiveness of each method. Quality aspects should also be considered for a well-rounded analysis of the impact of current washing methods on produce after treatment and throughout storage. The antimicrobial efficacy of three washing methods (water, 100 ppm sodium hypochlorite, and 1% citric acid) were investigated on spinach and tomatoes. The washing method parameters were optimized and the immediate impact of the three washing methods on bacterial reduction, texture, and color was evaluated. These were also measured over the shelf-life of the samples. 1% citric acid proved to be the most effective antibacterial agent among the three washing solutions, especially in storage, without significant differences in texture or color
Investigating the effect of unripe grape juice on taste-relevant compositions of two white wines
No full textThis study aimed to investigate °Brix, pH, TA, five sugars, six organic acids, total polyphenols, six phenolics, 20 free amino acids, and five 5′-nucleotides in one verjuice, five ripe grape juices, and five wines. Folin–Ciocalteu was used to quantify total polyphenols, HPLC was used to quantify sugars, organic acids, phenolics, selected free amino acids, and 5′-nucleotides, while GC-MS was used to quantify major free amino acids. The results showed wines fermented from ripe grape juice including 11% verjuice compared with wines without verjuice addition: the °Brix, sugars, total polyphenols, and amino acids were unchanged; pH decreased ~1.1 times, TA increased ~1.3 times, caftaric acid increased ~1.4 times; caffeic acid decreased ~1.4 – 1.9 times; malic acid increased ~1.8 times; 5′-AMP decreased ~1.2 times. These taste-relevant compositions were unchanged in wines fermented from ripe grape juice with 2.2% verjuice addition compared with wines fermented from ripe grape juice alone
Paraceratherium linxiaense Deng & Lu & Wang & Flynn & Sun & He & Chen 2021, sp. nov.
No full textParaceratherium linxiaense sp. nov. Type specimens. Acomplete skull and mandible with the associated atlas (holotype, HMV 2006, Fig. 1), and an axis and two thoracic vertebrae of another individual (paratype, HMV 2007, Fig. 2), which are preserved at the Hezheng Paleozoological Museum in Hezheng County, Gansu Province, China. HMV 2006 represents a full adult individual. The specific name, linxiaense, refers to the geographical location of the discovery in the Linxia Basin (Fig. 3). Type locality and horizon. IVPP locality LX1808 (N35°35’05.16”, E103°18’51.02”; 1983 m above sea level, Fig. 4) is near the village of Wangjiachuan, 10.8 km southwest of the town of Dongxiang County, Linxia Hui Autonomous Prefecture, Gansu Province, China (Fig. 3). HMV 2006 and 2007 are from the sandstones in the lower part of the Jiaozigou Formation (Fig. 5, Supplementary Note 1). Age. IVPP locality LX1808 is faunally and paleomagnetically dated to the middle of chron C8r with an estimated age of 26.5 million years ago (Ma) in the late Oligocene (Fig. 5). Diagnosis. Paraceratherium linxiaense possesses features that characterize the genus, such as a giant body size, long premaxillae with anterior ends extending downward, separated parietal crests, high condyle compared to the height of nuchal surface, lower inferior border of the posttympanic process than the condyle, roughly horizontal anterior part of symphysis, and downward turning cone-shaped I1. It is more derived than other species within this genus in having a larger body size, deeper nasal notch above M2, much higher occipital part and posterior end of zygomatic arch, and smaller upper incisor I1. The lower margin of the horizontal mandibular ramus is concave under the diastema, and small i1 extends anteriorly and horizontally. The dental formula is 1.0.3.3/1.0.3.3. P2 is semimolarized, while P3 and P4 are submolarized. The metaconule connects with the ectoloph and the anterior point of the hypocone in moderate wear; the antecrochet is moderate; the lingual border of the protocone is rounded on molars; and the ecto-posterior corner of the protolophid is angular on p3 and p4. The atlas has an expanded transverse foramen and a dumb-bell shaped vertebral fossa. Comparative description. The new species differs from other species of Paraceratherium (P. grangeri, P. huangheense, P. asiaticum, P. bugtiense, and P. lepidum) in having a deeper nasal notch whose bottom is located above the middle of M2, proportionally larger height of the condyle (43.9%) compared to height of the occipital surface (Supplementary Table 2), short muzzle bones and diastema anterior to cheek teeth, highly raised occiput, and high zygomatic arch with a prominent posterior end (Fig. 1). The nasals of P. linxiaense are flat and straight, and the nasal notch is very deep above the middle of M2 with a short distance from the orbit (15.3% of the basal cranial length) (Supplementary Table 2), much deeper than those of other species of Paraceratherium except P. lepidum, indicating a short prehensile nose trunk. The dorsal surface of the skull is shallowly depressed, different from the domed skull of P. grangeri 13 or the flat one of P. lepidum 7. The distance between the parietal crests is narrow and smaller than that of P. lepidum. The infraorbital foramen is situated above the P4/M1 boundary, and the anterior margin of the orbit is located above the M2/M3 boundary. Both characters are similar to those of P. lepidum and more posteriorly positioned than those of P. grangeri above the P3/P4 boundary and the middle of M2 respectively. The position of the zygomatic arch is high, posteriorly flush with the upper margin of the orbit like those of P. grangeri and P. lepidum, and much higher than that of P. bugtiense 14. The postorbital process is absent. The space between the posttympanic and postglenoid processes is moderate as in P. lepidum, wider than in P. grangeri and narrower than in P. bugtiense. The posttympanic process has no transverse expansion, and its lateral margin is almost flush with the postglenoid process. The posttympanic and paraoccipital processes fuse to become a wide and thick plate. For P. linxiaense, the posterior border of the mandibular symphysis is situated at the p4/m1 boundary, and the posterior margin of the ascending ramus is anteriorly inclined, different from vertical situation in P. bugtiense and P. lepidum. The vascular notch of lower margin of the mandible is deep but more anterior than that of P. lepidum. The mandibular diastema has a straight and slowly declining upper margin like in P. grangeri, while strongly declined in P. asiaticum and P. lepidum, and convex in P. huangheense and P. bugtiense. The mental foramen is situated under the p3/p4 boundary, more posteriorly than in P. asiaticum, P. bugtiense, and P. lepidum where is under p2. (2021) 4:639 | https://doi.org/10.1038/s42003-021-02170-6 | www.nature.com/commsbio The distance between the anterior margins of I1 and P2 is 164 mm. DP1 is absent like in most species of Paraceratherium, but present in P. grangeri. The paracone rib is absent from P2 to M1, weak in M2, and marked in M3, which is the common character of the genus Paraceratherium, much different from the strong paracone rib of the primitive giant rhino Forstercooperia 15. The occlusal surface of P2 is triangular in P. linxiaense, different from the trapezium outline in P. grangeri and P. asiaticum. There is an obvious separating groove between the protocone and hypocone of P3 and P4. The hypocone of P4 is situated behind the metaconule as in P. grangeri and P. lepidum, and it is expanded and rounded, while that of P. lepidum is square. The antecrochet on upper molars is larger than those of P. grangeri and P. asiaticum. M3 is triangular in occlusal outline, similar to those of P. bugtiense and P. lepidum, but different from the rectangular outline in P. grangeri and P. asiaticum. P. linxiaense has more reduced i1. The p2 is small and singlerooted, but large and double-rooted in P. grangeri. The p3 and p4 have a rudimentary entolophid, while the entoconid of P. asiaticum is an isolated cusp. The entolophid of m3 is nearly transverse. Additional descriptions, measurements and comparisons, such as information of the postcranial bones, are provided in Supplementary Note 2 and Supplementary Tables 1–6.Published as part of Deng, Tao, Lu, Xiaokang, Wang, Shiqi, Flynn, Lawrence J., Sun, Danhui, He, Wen & Chen, Shanqin, 2021, An Oligocene giant rhino provides insights into Paraceratherium evolution, pp. 1-10 in Communications Biology 639 (1) on pages 2-3, DOI: 10.1038/s42003-021-02170-6, http://zenodo.org/record/501364
Electrochemical detection of bacteria for food and water safety
No full textRapid and sensitive detection of bacteria is one of the key steps in assuring the microbiological safety of food and water. Electrochemical methods for bacterial detection offer the advantages of rapid quantification with minimal equipment. Here, significant efforts were made to improve the sensitivity of electrochemical detection using a variety of strategies. Three electrochemical methods were successfully developed to detect bacteria. These methods have the potential to enhance the safety of food and water by providing a more rapid and reliable timeline from the sampling to results. The first approach targeted the detection of Salmonella in agricultural water, using a combination of immunomagnetic separation and electrochemical redox cycling. Antibody coated magnetic beads were used to capture, separate and concentrate Salmonella from agricultural water samples. Reporter enzyme alkaline phosphatase conjugated to anti-Salmonella antibodies were used to label the bacteria as well as catalyze an electrochemical reaction. Redox cycling allowed the signal enhancement by regeneration of electroactive product on the electrode surface. Despite of the high specificity of antibodies, they are sensitive to environmental conditions, and not able to differentiate viable from non-viable bacterial cells. Therefore, for the next two projects, bacteriophages (phages) were used as biorecognition elements. Phages are viruses that can only infect the living bacterial cells with a high degree of specificity. A phage-based electrochemical method was developed for the detection of E. coli in aqueous samples. Phages were not only used to recognize and capture the target bacteria, but also enabled the electrochemical detection. A gene encoding for the reporter enzyme, β-galactosidase, was inserted into the phage genome. During the initial stages of infection, reporter enzymes were expressed and then released into the sample solution during the final stages of infection. The enzymes in the solution could then be electrochemically detected, which indicate the initial presence of viable E. coli. For the third approach, we further improved this method by engineering phages to express a fusion enzyme alkaline phosphatase which could directly adsorb to a gold electrode via a peptide tag. The incorporation of gold-binding peptides, allowed 1) direct contact of the electrochemically active enzyme and the electrode, and 2) an additional concentration step. This scheme resulted in an overall improved assay format with regard to sensitivity
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