1H NMR based sulfonation reaction kinetics of wine relevant thiols in comparison with known carbonyls.

Sulfite addition is a common tool for ensuring wines' oxidative stability via the activity of its free and weakly bound molecular fraction. As a nucleophile, bisulfite forms covalent adducts with wine's most relevant electrophiles, such as carbonyls, polyphenols, and thiols. The equilibrium in these reactions is often represented as dissociation rather than formation. Recent studies from our laboratory demonstrate, first, the acetaldehyde sulfonate dissociation, and second, the chemical stability of cysteine and epicatechin sulfonates under wine aging conditions. Thus, the objective of this study was to monitor by 1H NMR the binding specificity of known carbonyl-derived SO2 binders (acetaldehyde and pyruvic acid) in the presence of S-containing compounds (cysteine and glutathione). We report that during simulated wine aging, the sulfur dioxide that is rapidly bound to carbonyl compounds will be released and will bind to cysteine and glutathione, demonstrating the long-term sulfur dioxide binding potential of S-containing compounds. These results are meant to serve as a complement to existing literature reviews focused on molecular markers related to wines' oxidative stability and emphasize once more the importance of S-containing compounds in wine aging chemical mechanisms.

Sample Preparation and Analytical Techniques in the Determination of Trace Elements in Food: A Review.

Every human being needs around 20 essential elements to maintain proper physiological processes. However, trace elements are classified as beneficial, essential, or toxic for living organisms. Some trace elements are considered essential elements for the human body in adequate quantities (dietary reference intakes, DRIs), while others have undetermined biological functions and are considered undesirable substances or contaminants. Pollution with trace elements is becoming a great concern since they can affect biological functions or accumulate in organs, causing adverse effects and illnesses such as cancer. These pollutants are being discarded in our soils, waters, and the food supply chain due to several anthropogenic factors. This review mainly aims to provide a clear overview of the commonly used methods and techniques in the trace element analysis of food from sample preparations, namely, ashing techniques, separation/extraction methods, and analytical techniques. Ashing is the first step in trace element analysis. Dry ashing or wet digestion using strong acids at high pressure in closed vessels are used to eliminate the organic matter. Separation and pre-concentration of elements is usually needed before proceeding with the analytical techniques to eliminate the interferences and ameliorate the detection limits.

Direct NMR evidence for the dissociation of sulfur-dioxide-bound acetaldehyde under acidic conditions: Impact on wines oxidative stability.

SO2 reaction with electrophilic species present in wine, including in particular carbonyl compounds, is responsible for the reduction of its protective effect during wine aging. In the present study, direct 1H NMR profiling was used to monitor the reactivity of SO2 with acetaldehyde under wine-like oxidation conditions. The dissociation of acetaldehyde bound SO2 was evidenced suggesting that released free SO2 can further act as an antioxidant. EPR and DPPH assays showed an increasing antioxidant capacity of wine with the increase in the concentration of acetaldehyde sulfonate. The presence of acetaldehyde sulfonate in wines was correlated with the overall antioxidant activity of wines. The first evidence of acetaldehyde bound SO2 dissociation provides a completely new representation of the long-term protection efficiency of SO2 during bottle aging.

Iron intake among Lebanese women: sociodemographic factors, iron-rich dietary patterns, and preparation of hummus, a Mediterranean dish.

BACKGROUND: Plant-based foods such as hummus are alternative to animal protein, and when properly prepared, they help to alleviate nutritional iron deficiency that leads to anemia, a global health problem. OBJECTIVE: The objective was to assess iron intake among Lebanese women and related participant's characteristics, discern iron-rich dietary patterns, evaluate their association with nutrients intake and participant's sociodemographic characteristics, and identify the women preparing hummus traditionally and properly for an enhanced iron bioavailability. DESIGN: A cross-sectional study of 400 Lebanese women (18-74 years old) was conducted in Lebanon. Data from a questionnaire, including sociodemographic and health characteristics, dietary intake, and hummus preparation and consumption, were collected. Dietary data were obtained by a food frequency questionnaire and a 24-h recall. Dietary patterns were identified by principal component analysis. Linear regression and binomial logistic regression models were used to explore the association between the intake of dietary iron, its patterns, and the participants' characteristics. RESULTS: About 60% of the women had iron intake deficiency, especially with lower income (odds ratio [OR] = 1.88, 95% confidence interval [CI]: 1.107, 3.194). Four iron-rich dietary patterns were identified: legumes; organ/lunch meat and chicken; canned fish; and beef and hummus. The factor scores of the latter were positively correlated with protein, vitamin C, iron, folate, vitamin B12, and vitamin A with r = 0.195 and P < 0.01 for all. No significant difference was shown among the women's sociodemographic characteristics for the consumption of the hummus-related pattern. Only 9.2 and 22.7% of the women considered proper preparation of chickpea and hummus, respectively, which significantly (P < 0.05) correlated with older women (66.7%). DISCUSSION & CONCLUSION: The majority of the Lebanese women still have iron intake deficiency and the minority reported proper preparation of hummus. Intervention programs spreading awareness among Lebanese women are needed for encouraging adequate iron intake and considering proper steps to improve iron bioavailability from plant-based food.

Lemon Juice, Sesame Paste, and Autoclaving Influence Iron Bioavailability of Hummus: Assessment by an In Vitro Digestion/Caco-2 Cell Model.

Hummus, an iron-containing plant-based dish mainly made from chickpea purée, tahini, lemon juice and garlic, could be a valuable source of iron when bioavailable. Since the processing and formulation of food influence iron bioavailability, the present study investigated for the first time, their effects on hummus. Firstly, iron bioaccessibility was assessed on eight samples (prepared according to the screening Hadamard matrix) by in vitro digestion preceding iron dialysis. Then, iron bioavailability of four selected samples was estimated by the in vitro digestion/Caco-2 cell model. Total and dialyzable iron were determined by the atomic absorption spectrometry and ferritin formation was determined using an ELISA kit. Only autoclaving, among other processes, had a significant effect on iron bioaccessibility (+9.5, p < 0.05). Lemon juice had the highest positive effect (+15.9, p < 0.05). Consequently, the effect of its acidic components were investigated based on a full factorial 23 experimental design; no significant difference was detected. Garlic's effect was not significant, but tahini's effect was negative (-8.9, p < 0.05). Despite the latter, hummus had a higher iron bioavailability than only cooked chickpeas (30.4 and 7.23 ng ferritin/mg protein, respectively). In conclusion, hummus may be a promising source of iron; further in vivo studies are needed for confirmation.

A New pH-Dependent Macrocyclic Rhodamine B-Based Fluorescent Probe for Copper Detection in White Wine.

For efficiently measuring copper (II) ions in the acidic media of white wine, a new chemosensor based on rhodamine B coupled to a tetraazamacrocyclic ring (13aneN4CH2NH2) was designed and synthesized by a one-pot reaction using ethanol as a green solvent. The obtained chemosensor was characterized via NMR, UV and fluorescent spectra. It was marked with no color emission under neutral pH conditions, with a pink color emission under acidic conditions, and a magenta color emission under acidic conditions where copper (II) ions were present. The sensitivity towards copper (II) ions was tested and verified over Ca2+, Ag+, Zn2+, Mg2+, Co2+, Ni2+, Fe2+, Pb2+, Cd2+, Fe3+, and Mn2+, with a detection limit of 4.38 × 10-8 M in the fluorescence spectrum.

Molecularly imprinted sol-gel polymers for the analysis of iprodione fungicide in wine: Synthesis in green solvent.

Iprodione is a fungicide widely used in viticulture in most agricultural countries. It was banned recently in the European community because of its carcinogenic and endocrine disrupting characters. In this work, a cheap analytical method able to monitor iprodione in a white wine was developed. Molecularly imprinted sol-gel polymers (MIS) specific to iprodione and using green solvents were synthesized. An experimental design having the following factors (solvent volume and crosslinker quantity) was used to prepare an optimal MIS. In terms of selectivity, the optimal MIS showed the best partition coefficient towards iprodione in a white wine containing four other competing fungicides (procymidone, pyrimethanil, azoxystrobin and iprovalicarb). A solid phase extraction method using the optimal MIS was optimized and applied to analyse iprodione in a white wine. Low detection and quantification limits were reached 11.7 and 39.1 µg/L respectively.

Direct subphthalocyanine conjugation to bombesin vs. indirect conjugation to its lipidic nanocarrier.

Bombesin (BBN) was covalently bound to graftable subphthalocyanine (SubPc) or to a cholesterol derivative, a component of a liposome that encapsulates non-graftable SubPc. The latter bioconjugation approach was suitable to address the stability of SubPc and was achieved by copper-free click-chemistry on the outer-face of the liposome. Liposomes were purified (FPLC) and then analyzed in size (outer diameter about 60 nm measured by DLS). In vitro binding studies allowed to determine the IC50 13.9 nM for one component of the liposome, cholesterol, conjugated to BBN. Hence, azido- (or alkynyl-) liposomes give fluorophores with no reactive functional group available on their backbone a second chance to be (indirectly) bioconjugated (with bombesin).

Heat-Induced Soluble Protein Aggregates from Mixed Pea Globulins and ß-Lactoglobulin.

The present work investigates the formation of protein aggregates (85 °C, 60 min incubation) upon heat treatment of ß-lactoglobulin (ßlg)-pea globulins (Glob) mixtures at pH 7.2 and 5 mM NaCl from laboratory-prepared protein isolates. Various ßlg/Glob weight ratios were applied, for a total protein concentration of 2 wt % in admixture. Different analytical methods were used to determine the aggregation behavior of "mixed" aggregates, that is, surface hydrophobicity and also sulfhydryl content, protein interactions by means of SDS-PAGE electrophoresis, and molecule size distribution by DLS and gel filtration. The production of "mixed" thermal aggregates would involve both the formation of new disulfide bonds and noncovalent interactions between the denatured ßlg and Glob subunits. The majority of "mixed" soluble aggregates displayed higher molecular weight and smaller diameter than those for Glob heated in isolation. The development of pea-whey protein "mixed" aggregates may help to design new ingredients for the control of innovative food textures.

Thermal denaturation of pea globulins (Pisum sativum L.)-molecular interactions leading to heat-induced protein aggregation.

The heat-induced denaturation and aggregation of mixed pea globulins (8%, w/w) were investigated using differential scanning calorimetry (DSC), SDS-PAGE, and size-exclusion chromatography (SEC-HPLC). DSC data showed that the pea proteins denaturation temperature (T(d)) was heating-rate dependent. The T(d) value decreased by about 4 °C by lowering the heating rate from 10 to 5 °C/min. The SDS-PAGE analysis revealed that protein denaturation upon heating at 90 °C was mainly governed by noncovalent interaction. The SEC-HPLC measurements indicated that low-denatured legumin (≈350-410 kDa) and vicilin/convicilin (≈170 kDa) globulins were heat-denatured and most of their subunits reassociated into high-molecular weight, soluble aggregates (>700 kDa). The addition of N-ethylmaleimide slightly modified the aggregation route of pea globulins. However, partially insoluble macroaggregates were produced in the presence of dithiothreitol, reflecting the stabilizing effect of disulfide bonds within legumin subunits.

Dry vs soaked wood: modulating the volatile extractible fraction of oak wood by heat treatments.

The aim of this study was to analyze the impact of the water content of wood on the concentrations of volatile compounds which can be extracted after heat treatments. Head Space-Solid Phase Micro Extraction Gas Chromatography coupled to Mass Spectrometry (HS-SPME GC-MS) has been used to compare the concentrations of six aroma compounds (vanillin, furfural, eugenol, guaïacol and cis- and trans-whisky lactones) in hydroalcoholic extracts of heated oak wood samples either previously soaked in hot water or not. Except for eugenol, concentrations of extracted aromas appeared to be lower in soaked woods than in dry woods for temperatures up to 200 °C. If a delaying effect of water could explain such overall lower extracted concentrations from soaked woods, a PCA analysis revealed that for the longer duration (25 min of heat treatment), the adsorbed water could promote a higher impact of furfural, eugenol and both whisky lactones on the composition of hydroalcoholic extracts, suggesting that alternative mechanisms of thermal modifications of the wood macromolecular network could exist at high temperatures in presence of adsorbed water.

A micellar multitasking device: sensing pH windows and gauging the lipophilicity of drugs with fluorescent signals.

A multitasking fluorescent device can be obtained by forming micelles of Triton X-100, containing a lipophilic macrocyclic Cu(2+) complex and the coordinating fluorophore Coumarin 343 (C343), which features a COOH moiety. At low pH the two micellised components do not interact, and the fluorescence of Courmarin 343 (C343) is intense. At intermediate pH, C343 is deprotonated and coordinates to the Cu(2+) centre in its apical position, with fluorescence quenching. At higher pH the deprotonated C343 is displaced from Cu(2+) by the formation of an OH(-) complex, and the fluorescence is revived. This allows the system to carry out its first task as it behaves as an "on-off-on" fluorescent sensor for pH windows. The "off" part of the window ranges from pH 6 to 8. In this interval, in which the carboxylate form of C343 is apically coordinated to the Cu(2+) complex inside micelles, the device carries out its second task, that is, it behaves as a gauge for lipophilicity. For pHs between 6 and 8, molecules containing a COOH group are in their COO(-) form and distribute between bulk water and micelles proportionally to their lipophilicity. Upon entering the micelle, their COO(-) moiety competes for coordination with C343, displacing it from the Cu(2+) centre, and this results in fluorescence revival, the intensity of which is also proportional to the lipophilicity of the examined molecule. We have chosen the physiological pH value (7.4) as the working pH, and we have examined the lipophilicity of fatty acids and of the widely used family of non-steroidal anti-inflammatory drugs (NSAIDs). The device successfully measures their lipophilicity, expressing it with an "off-on" type fluorescent signal, as demonstrated by the correlation of the fluorescence increase with the logarithmic water/octanol partition coefficient (log P) and with the difference between the pK(a) observed in micelles and that measured in water for NSAIDs.

The Cu(II) complex of a C-lipophilized 13aneN4 macrocycle with an additional protonable amino group as micellar anion receptor.

Three 13aneN4 macrocyclic ligands have been prepared bearing a -CH(2)NHR side arm (R = H, n-C(5)H(11), n-C(10)H(21)) on a carbon atom. When Cu(2+) is complexed in the macrocyclic ring, the amino group of the side arm undergoes an acid-base protonation equilibrium but it is not able to coordinate apically the metal cation even when it is deprotonated. The Cu(2+) complex with the ligand bearing the longest appended aliphatic chain is fully confined inside Triton X-100 micelles, and its ability to bind and sequestrate a series of anions inside micelles has been studied at two different pH values, i.e. both with protonated and neutral side-arm amino group. The favourable role played by the protonated amino group in the side arm has been demonstrated.

Micelles as containers for self-assembled nanodevices: a fluorescent sensor for lipophilicity.

Potentiometric titrations, fluorescence versus pH titrations, dynamic light scattering and fluorescence polarization anisotropy studies demonstrate that inside the nanodimensioned Triton X-100 micelles, 1-pyrenecarboxylic acid, PCOO(-), forms an apical complex with the Zn(2+) cation encircled by a lipophilic cyclen ligand and hugely increasing its fluorescence. The ability of the Zn(2+)-cyclen-PCOO(-) complex plus its micellar container to act as a fluorescent sensor to evaluate the lipophilicity of molecular species is demonstrated on the fatty acid series CH(3)(CH(2))(x)COOH (x=0-16). At pH 7.4 a decrease in fluorescence is observed on the addition of fatty acids that is directly related to their chain length, that is, to their tendency to enter the micellar containers, where they dislocate PCOO(-) from the Zn(2+) centre. The independent determination of fatty acid pK(a) values in the presence of Triton X-100 micelles confirms that our fluorescent micellar device is capable of sensing their lipophilicity.