Occurrence of Fusarium spp. in Maize Grain Harvested in Portugal and Accumulation of Related Mycotoxins during Storage.

Maize is an important worldwide commodity susceptible to fungal contamination in the field, at harvest, and during storage. This work aimed to determine the occurrence of Fusarium spp. in maize grains produced in the Tagus Valley region of Portugal and the levels of related mycotoxins in the 2018 harvest and during their storage for six months in barrels, mimicking silos conditions. Continuous monitoring of temperature, CO2, and relative humidity levels were done, as well as the concentration of mycotoxins were evaluated and correlated with the presence of Fusarium spp. F. verticillioides was identified as the predominant Fusarium species. Zearalenone, deoxynivalenol and toxin T2 were not found at harvest and after storage. Maize grains showed some variability in the levels of fumonisins (Fum B1 and Fum B2). At the harvest, fumonisin B1 ranged from 1297 to 2037 µg/kg, and fumonisin B2 ranged from 411 to 618 µg/kg. Fumonisins showed a tendency to increase (20 to 40%) during six months of storage. Although a correlation between the levels of fumonisins and the monitoring parameters was not established, CO2 levels may be used to predict fungal activity during storage. The composition of the fungal population during storage may predict the incidence of mycotoxins.

Spectral features and stability of oligomeric pyranoanthocyanin-flavanol pigments isolated from red wines.

The spectral characteristics and stability of three red wine pigments (pyranoMv-catechin, pyranoMv-epicatechin, and pyranoMv-dimer B3) toward pH variation and bisulfite bleaching, as well as their color stability and degradation during storage, have been studied. Unlike the absorbance spectra of most wine pigments, the intensity of which is more increased in more acidic conditions, oligomeric pyranoMv-flavanols have maximum absorbance at wine pH around 3.6, up to 30-50% higher than that in pH 1.0. This particular hyperchromic effect shown in mildly acidic solutions suggests the presence of intramolecular copigmentation in the molecule of pyranoanthocyanin-flavanols, giving rise to higher molar extinction coefficients around wine pH and contributing to the overall wine color. The most probable conformations were determined by computer-assisted model building and molecular mechanics. Besides exceptional stability toward pH variations, pyranoanthocyanin-flavanols were also shown to be entirely resistant to bleaching by sulfur dioxide. During a 6 month storage period, pyranoanthocyanin-flavanols were much more stable against degradation than the anthocyanin with the following order: pyranoMv-catechin > pyranoMv-dimer B3 > pyranoMv-epicatechin > carboxy-pyranoMv ≫ Mv. Kinetic decomposition monitored by high-performance liquid chromatography-diode array detection-mass spectrometry revealed the formation of a new pigment (pyranone-Mv structure) and the cleavage of the interflavanic linkage of procyanidin dimer in the solutions containing carboxy-pyranoMv and pyranoMv-dimer B3, respectively. Despite some degree of decline of these oligomeric pyranoanthocyanins, their color intensity was surprisingly enhanced, and their color stability greatly improved throughout the entire storage period, thus contributing significantly as long-lived orange-red pigments to the maintenance of aged wine color.

Unusual color change of vinylpyranoanthocyanin-phenolic pigments.

Anthocyanins are responsible for an interesting variety of colors in flowers, red fruits, and plant-derived foodstuffs. Experimental evidence is presented supporting an unusual color change from red to blue during storage. It has been investigated as a function of temperature at constant pH (pH <2). The color properties of the vinylpyranoanthocyanin pigments, usually designated portisins, have been studied in this work using both experimental and theoretical techniques. The visible spectra obtained from the two approaches were in good agreement. This behavior was explained by a reversible physical-chemical change due to electronic and vibrational properties.

Quantum Semiempirical Energy Based (SEEB) Descriptors Performance with Benzamidine Inhibitors of Trypsin.

MLR is a classical approach to regression problems in QSARs. In this study, the behaviour of SEEB descriptors was analysed with a MLR model. For this purpose a SEEB/MLR 3D-QSAR model was developed to evaluate the efficiency of benzamide trypsin inhibitors. The development of inhibitors of trypsin-like serine proteases has been an active area of research. They are involved in many biological processes like protein digestion and blood coagulation and also serve as a useful model system to study protein-ligand interaction. The regression coefficients, obtained by this procedure, have an intuitively simple and therefore appealing meaning for the relative influence of each amino acid residue to the predictive model. The predictive capability of SEEB is shown to be comparable to those of other QSAR methods.

Exact and effective pair-wise potential for protein-ligand interactions obtained from a semiempirical energy partition.

In this work, the partition method introduced by Carvalho and Melo was used to study the complex between Cucurbita maxima trypsin inhibitor (CMTI-I) and glycerol at the AM1 level. An effective potential, combining non-bonding and polarization plus charge transfer (PLCT) terms, was introduced to evaluate the magnitude of the interaction between each amino acid and the ligand. In this case study, the nonbonding-PLCT non-compensation characterizes the stabilization energy of the association process in study. The main residues (Gly29, Cys3 and Arg5) with net attractive effects and Arg1 (with a net repulsive effect), responsible by the stability of protein-ligand complex, are associated with large nonbonding energies non-compensated by PLCT effects. The results obtained enable us to conclude that the present decomposition scheme can be used for understanding the cohesive phenomena in proteins.

Isolation and structural characterization of new acylated anthocyanin-vinyl-flavanol pigments occurring in aging red wines.

Three newly formed pigments were detected and isolated from a 2-year-old Port wine through TSK Toyopearl HW-40(S) gel column chromatography and characterized by UV-visible spectrophotometry, NMR, and mass spectrometry (ESI/MS). (1)H NMR and (13)C NMR data for these pigments obtained using 1D and 2D NMR techniques (COSY, NOESY, gHSQC, and gHMBC) are reported for the first time. The structure of the pigments was found to correspond to the vinyl cycloadducts of malvidin 3-coumaroylglucoside bearing either a procyanidin dimer or a flavanol monomer ((+)-catechin or (-)-epicatechin). Additionally, conformational analysis was performed for one of these newly formed pigment using computer-assisted model building and molecular mechanics. A chemical nomenclature is proposed to unambiguously name this new family of anthocyanin-derived pigments.