The wool proteome and fibre characteristics of three distinct genetic ovine breeds from Portugal.

Wool properties and commodity value vary considerably between breeds. In Portugal, three major ovine groups exist: Churros, Bordaleiros and Merinos. This work studies the effect of the ovine genotype on the wool proteome of such groups. Wool was collected from 15 ewes/breed and genetic groups: Churra da Terra Quente (CTQ) or Churro, Serra da Estrela (SE) or Bordaleiro and Merino Branco (MB) or Merino. Proteins were extracted and subjected to label-free proteomics analysis. A total of 50 keratinous protein groups were identified in all the samples, divided into type I and II keratins and the keratin associated proteins: high-glycine-tyrosine proteins, ultra-high sulphur proteins and high-sulphur proteins. Major differences were found between MB and CTQ with respect to K75 and K38, both medullar proteins and to a lesser extent between SE and CTQ suggesting that these might be good markers for this trait in wool. Partial least squares discriminatory analysis proved MB to be readily distinguishable from the other two breeds. Further differences were noted in keratin associated protein levels between the three breeds, normally an indicator of higher levels of orthocortex and also their relationship to high curvature, high crimp fibres like Merino. BIOLOGICAL SIGNIFICANCE: The ovine genetic type has strong effects on wool productivity parameters and quality traits. In this work, we compare the proteomes and the microscopical characteristics of the wool from three distinct ovine genetic types from Portugal: Merino, Bordaleiro and Churro. Important differences were found regarding keratin associated proteins and keratins K75 and K38, suggested as putative markers for quality traits in the wool proteome such as the average curvature.

The formation of potentially harmful compounds in churros, a Spanish fried-dough pastry, as influenced by deep frying conditions.

Colour, moisture, hydroxymethylfurfural (HMF) and acrylamide (AA) were investigated in traditional Spanish churros. Samples were deep-fried in sunflower oil at lab-scale temperatures of 180, 190 and 200°C and for frying times of 2, 3, 5 and 7min. Fresh made churros were also obtained from local producers. HMF ranged from 1.2±0.02 to 221.4±2.02mg/kg for lab-scale experiments and an average of 74.3±47.5mg/kg was recorded in commercial samples. AA ranged from below the limit of quantitation to 90±0.6µg/kg for lab-scale experiments and an average of 46±24.5µg/kg was measured in commercial samples. Temperatures between 185 and 200°C are commonly used to obtain churros with an acceptable palatability and a crispy surface. However, HMF and AA levels increased nearly two-fold from 190 to 200°C at the same frying times, indicating that a more precise control of frying temperatures is required to minimize their formation.

Treatment of class II and class III maloccolusion by using churro jumper: an efficient, inexpensive and uncomplicated fixed flexible functional technique

Functional orthopedic treatment seeks to improve skeletal and dental relationship of the jaws. The challenging task is to correctly position jaws antero-posteriorly and vertically with correct overbite, overjet and Centric relation. The Churro Jumper is an efficient, inexpensive and uncomplicated fixed flexible functional appliance. It is used to evaluate the efficacy of the Churro Jumper appliance in treatment of skeletal Class II malocclusion with retrognathic mandible. Churro Jumper contributes in correction of Class II molar relationship by dento-alveolar effects on both jaws. There was up-righting of maxillary incisors and proclination of mandibular incisors. Churro Jumper is clinically efficient as well as effective appliance to correct skeletal class II malocclusion. The only problem with this appliance is its frequent breakage and oral hygiene maintenance causing inconvenience to both patient as well as operator.