The effects of water absorption and roasting conditions on fracture properties and internal structure of sesame seeds.

We investigated the effects of soaking, residence time before roasting and roasting conditions on the fracture properties and structure of the cross-section of sesame seeds. Soaking time affected only the size of the side voids of the seed cross-section. The fracture force and strain of the roasted seeds decreased as residence time increased. The center void of the roasted seeds, important for seed crispness increased as residence time increased. In contrast, the side void of the roasted seeds only increased with residence time during the first 10 min. Seeds roasted at higher temperatures had smaller fracture forces and larger central voids than those roasted at lower temperatures. During roasting at 300 °C, the fracture force and strain decreased as the center void ratio increased. Overall, both a sufficient time for moisture diffusion in the seeds and a high roasting temperature were necessary to produce crisp roasted seeds.

Canola and hydrogenated soybean oils accelerate ectopic bone formation induced by implantation of bone morphogenetic protein in mice.

Canola oil (Can) and hydrogenated soybean oil (H2-Soy) are commonly used edible oils. However, in contrast to soybean oil (Soy), they shorten the survival of stroke-prone spontaneously hypertensive (SHRSP) rats. It has been proposed that the adverse effects of these oils on the kidney and testis are caused at least in part by dihydro-vitamin K (VK) 1 in H2-Soy and unidentified component(s) in Can. Increased intake of dihydro-VK1 is associated with decreased tissue VK2 levels and bone mineral density in rats and humans, respectively. The aim of the present study was to determine the effects of these oils on bone morphogenetic protein (BMP)-induced ectopic bone formation, which is promoted by VK2 deficiency, in relation to the role of VK in the γ-carboxylation of osteocalcin and matrix Gla protein. A crude extract of BMPs was implanted into a gap in the fascia of the femoral muscle in 5-week-old mice maintained on a Soy, Can, or H2-Soy diet. Newly formed bone volume, assessed by three-dimensional X-ray micro-computed tomography and three-dimensional reconstruction imaging for bone, was 4-fold greater in the Can and H2-Soy groups than in the Soy group. The plasma carboxylated osteocalcin (Gla-OC) and total OC (Gla-OC plus undercarboxylated osteocalcin [Glu-OC]) levels were significantly lower in the Can group than in the Soy group (p < 0.05). However, these levels did not significantly differ between the H2-Soy and Soy groups. The plasma Gla-OC/Glu-OC ratio in the Can and H2-Soy groups was significantly lower (in Can; p = 0.044) or was almost significantly lower (in H2-Soy; p = 0.053) than that in the Soy group. In conclusion, Can and H2-Soy accelerated BMP-induced bone formation in mice to a greater extent than Soy. Further research is required to evaluate whether the difference in accelerated ectopic bone formation is associated with altered levels of VK2 and VK-dependent protein(s) among the three dietary groups.

Sequence analysis and heterologous expression of the wool cuticle-degrading enzyme encoding genes in Fusarium oxysporum 26-1.

Two protease-like proteins, KrtA and KrtC, were identified in Fusarium oxysporum 26-1. Genes coding these proteins, krtA and krtC, were isolated and characterized. Recombinant KrtA (rKrtA) and KrtC (rKrtC) were successfully expressed in Aspergillus oryzae and secreted. The combination of rKrtA and rKrtC completely removed the cuticle of wool fibers.

The relationship between the fracture properties and the tissue structure of roasted sesame seeds.

Using seven varieties of roasted sesame seeds, we examined the relationship between the fracture properties and the internal structure of roasted seeds. Analysis of fracture properties revealed significant differences across the samples in terms of fracture force and fracture strain at the biggest fracture point, and in the number of small fractures (p<0.05). Analysis of the cross-sectional structure revealed significant differences across the samples in the size of the void at the center of the sesame seed and in the overall thickness of the seed (p<0.05). Strong negative correlations were found for the center-void-to-seed thickness ratio against fracture force and fracture strain at the biggest fracture point. Moreover, fracture properties and cross-sectional structure were strongly correlated with sensory evaluations of crispness. Hence we concluded that the presence of a void in the central area of a seed decreases the necessary fracture force, resulting in a crispy texture.