In vivo assessment by Mach-Zehnder double-beam interferometry of the invasive force exerted by the Asian soybean rust fungus (Phakopsora pachyrhizi).

Asian soybean rust (Phakopsora pachyrhizi) causes a devastating disease in soybean (Glycine max). We tested the hypothesis that the fungus generates high turgor pressure in its hyaline appressoria to mechanically pierce epidermal cells. Turgor pressure was determined by a microscopic technique, called transmitted light double-beam interference Mach-Zehnder microscopy (MZM), which was developed in the 1960s as a forefront of live cell imaging. We revitalized some original microscopes and equipped them for modern image capturing. MZM data were corroborated by cytorrhysis experiments. Incipient cytorrhysis determined the turgor pressure in appressoria of P. pachyrhizi to be equivalent to 5.13 MPa. MZM data revealed that osmotically active sugar alcohols only accounted for 75% of this value. Despite having a lower turgor pressure, hyaline rust appressoria were able to penetrate non-biodegradable polytetrafluoroethylene (PTFE) membranes more efficiently than do melanized appressoria of the anthracnose fungus Colletotrichum graminicola or the rice blast fungus Magnaporthe oryzae. Our findings challenge the hypotheses that force-based penetration is a specific hallmark of fungi differentiating melanized appressoria and that this turgor-driven process is solely caused by metabolic degradation products. The appressorial turgor pressure may explain the capability of P. pachyrhizi to forcefully invade a wide range of different plants and may pave the way to novel plant protection approaches.

Temporal sweetness and side tastes profiles of 16 sweeteners using temporal check-all-that-apply (TCATA).

An increase in consumer awareness around the negative health impacts of consuming excess added sugars has led to a rise in the replacement of sucrose in foods and beverages. This replacement is often through the use of low or no calorie sweeteners to reduce total calories while maintaining sweetness and palatability. There are a wide variety of sweeteners with diverse physical and caloric compositions which can be used at concentrations estimated to be equi-sweet to sucrose in food products. However, many of the available sweeteners are known to differ in their temporal profiles and may have other side and aftertastes alongside sweetness that need to be considered when comparing their suitability as potential sucrose substitutes. The objective of the current study was to profile and compare the temporal sweetness and qualitative differences of 15 sweeteners to sucrose across nutritive saccharide (sucrose, dextrose, fructose, allulose (D-psicose), palatinose (isomaltulose), sucrose-allulose mixture), nutritive polyol (maltitol, erythritol, mannitol, xylitol, sorbitol) and non-nutritive (acesulfame-k, aspartame, sucralose, stevia (rebaudioside-A or rebA), luo han guo (monk fruit extract or mogroside)) groups, at equi-sweet intensity to 10% w/v sucrose based on a previous psychophysical dose-response study. Using the Temporal Check-all-that-Apply (TCATA) method, 20 participants evaluated a set of 17 sweetener samples (including a sucrose duplicate) in triplicates across three 1-h sessions for the occurrence of six attributes (sweetness, bitterness, metallic taste, chemical taste, honey taste and mouth-drying) over a 60 s period. Sucrose was characterised by a rapid sweetness onset (within first 10 s) to peak citation, and subsequent decay of sweetness with minimal side tastes noted. Acesulfame-K, stevia (rebA) and luo han guo had prominent and long-lasting citations of the undesirable bitter, metallic and chemical side tastes and significantly lower sweetness citations. Allulose, erythritol, sorbitol, aspartame and sucralose were perceived to have bitter, metallic and chemical side tastes, but retained a largely sweet taste profile, with longer residual sweetness for aspartame and sucralose. Nutritive sweeteners dextrose, fructose, maltitol, mannitol, sucrose-allulose mixture, palatinose and xylitol had the most similar temporal and qualitative taste profiles when compared to sucrose, in terms of their sweetness onset, peak sweetness citations, sweetness decay, and side taste profiles.

Xylitol, mannitol and maltitol as potential sucrose replacers in burger buns.

Burger buns are a source of added sugar, containing 7-12%, in order to ensure their unique texture and taste. Hence, suitable sugar substitutes for burger buns are urgently needed. This study aimed to elucidate the effect of three different polyols on dough and product quality of burger buns. Xylitol, mannitol and maltitol were incorporated individually in a burger bun system, by replacing added sucrose by 30%, 50% and 100%. Wheat starch was used to compare the impact of polyols with another non-sweet bulking agent. The effects on dough properties as well as on the burger buns themselves were investigated. Compared to sugar-rich doughs, polyols lowered the fermentation quality, resulting in lower dough development (-37 to -81%) and poorer gaseous release (-62 to -87%). Furthermore, a delay in gluten network development (+50 to +161%) and a decrease in extensibility (-14 to -18%) with increasing concentrations were detected. Interestingly, maltitol and xylitol did not affect the pasting properties, whereas mannitol increased pasting temperature (+15 °C). Moreover, polyols did not influence the viscoelastic properties of the dough. The incorporation of sugar alcohols led to a significant decrease in specific volume (-30 to -48%), and to a harder crumb texture (+135 to +678%). Moreover, the L*-value increased with increasing amount of polyols, resulting in a very pale crust colour. In conclusion, a reduction of 50% added sucrose by polyols was applicable, whereas mannitol was the most suitable sugar replacer amongst the polyols tested.

Antifungal Activity of Lactobacillus pentosus LOCK 0979 in the Presence of Polyols and Galactosyl-Polyols.

The antifungal activity of Lactobacillus pentosus LOCK 0979 depends both on the culture medium and on the fungal species. In the control medium, the strain exhibited limited antagonistic activity against indicator food-borne molds and yeasts. However, the supplementation of the bacterial culture medium with polyols (erythritol, lactitol, maltitol, mannitol, sorbitol, xylitol) or their galactosyl derivatives (gal-erythritol, gal-sorbitol, gal-xylitol) enhanced the antifungal properties of Lactobacillus pentosus LOCK 0979. Its metabolites were identified and quantified by enzymatic methods, HPLC, UHPLC-MS coupled with QuEChERS, and GC-MS. The presence of polyols and gal-polyols significantly affected the acid metabolite profile of the bacterial culture supernatant. In addition, lactitol and mannitol were used by bacteria as alternative carbon sources. A number of compounds with potential antifungal properties were identified, such as phenyllactic acid, hydroxyphenyllactic acid, and benzoic acid. Lactobacillus bacteria cultivated with mannitol synthesized hydroxy-fatty acids, including 2-hydroxy-4-methylpentanoic acid, a well-described antifungal agent. Scanning electron microscopy (SEM) and light microscopy confirmed a strong antifungal effect of L. pentosus LOCK 0979.

Sensory and Physical Effects of Sugar Reduction in a Caramel Coating System.

Sugar reduction in processed foods is a pressing and complex problem, as sugars contribute important sensory and physical properties to foods. Composed of sugars and lipids, caramel coating systems, like the coating in caramel popcorns, exemplify this challenge. In order to probe the feasibility and consequences of sugar reduction, both sensory and physical properties were measured for 3 types of caramel coating systems. Four commonly used sugar alcohols, isomalt, maltitol, mannitol, and sorbitol, with different thermal properties and relative sweetness values were chosen to replace sugar in the caramel coating systems at 25% and 50% sugar reduction levels. Full sugar (control) and reduced sugar caramel coating samples were prepared in duplicate. Ten trained panelists participated in a 6-wk descriptive analysis panel to define and quantify the intensity of important sensory characteristics. All 24 sensory terms generated by the panel differed significantly across caramel type and sugar replacer. Thermal properties were measured through differential scanning calorimetry, and textural properties were measured through texture profile analysis. Replacement of sugar with sugar alcohols was found to decrease the glass transition temperature and systematically alter the hardness and resilience of caramel samples. Principal component analysis of sensory and physical data revealed that caramel coating type dictates caramel aroma, aroma by mouth, taste, and aftertaste, while sugar replacer and replacement level dictate texture. This research represents the first comprehensive study of the effects of sugar reduction in a caramel coating system and suggests successful strategies for sugar reduction and key parameters to control in reduced sugar systems.

Metabolites profiling reveals for antimicrobial compositional differences and action mechanism in the toothbrushing stick "miswak" Salvadora persica.

Among many plant species suitable for preparing toothbrushing sticks, miswak (Salvadora persica, family Salvadoraceae) is found the most effective tool for oral hygiene. S. persica possesses antibacterial, antiviral and antifungal effects against oral microbes, mostly due to its benzyl isothiocyanate content. To provide insight into S. persica chemical composition, volatile constituents from roots and stems of S. persica grown in Egypt and Saudi Arabia were profiled using solid-phase microextraction (SPME) coupled to gas chromatography-mass spectrometry (GC-MS). A total of 21 volatiles were identified with sulfur compounds amounting for the major volatile class. Orthogonal projection to latent structures-discriminant analysis (OPLS-DA) revealed for benzyl isothiocyanate (BITC) enrichment in roots versus stems. Primary metabolites contributing to S. persica taste viz. sugars and organic acids were profiled using GC-MS with silylation. Polyols (sugars) viz. arabitol, meso-erythritol, and mannitol were found to predominate sugars composition in S. persica stems being most enriched in meso-erythritol. The impact of saliva on S. persica aroma profile was further assessed and revealing for no enhancement in BITC production with salivation, and further not being detected in toothpaste preparation claimed to contain S. persica extract. This study provides the most complete profile of volatiles, sugars, and organic acids in S. persica organs and more rationalizing its use as a toothbrush.

Early diagnosis of fungal infections using piezomicrogravimetric and electric chemosensors based on polymers molecularly imprinted with d-arabitol.

An elevated concentration of d-arabitol in urine, especially compared to that of l-arabitol or creatinine, is indicative of a fungal infection. For that purpose, we devised, fabricated, and tested chemical sensors determining d-arabitol. These chemosensors comprised the quartz crystal resonator (QCR) or extended-gate field-effect transistor (EG-FET) transducers integrated with molecularly imprinted polymer (MIP) film recognition units. To this end, we successfully applied a covalent approach to molecular imprinting, which involved formation of weak reversible covalent bonds between vicinal hydroxyl groups of arabitol and boronic acid substituents of the bithiophene functional monomer used. The MIP films were synthesized and simultaneously deposited on gold electrodes of quartz crystal resonators (Au-QCRs) or Au-glass slides by oxidative potentiodynamic electropolymerization. With the QCR and EG-FET chemosensors, the d-arabitol concentration was determined under flow-injection analysis and stagnant-solution binding conditions, respectively. Selectivity with respect to common interferences, and l-arabitol in particular, of the devised chemosensors was superior. Limits of detection and linear dynamic concentration ranges of the QCR and EG-FET chemosensors were 0.15 mM and 0.15 to 1.25 mM as well as 0.12 mM and 0.12 to 1.00 mM, respectively, being lower than the d-arabitol concentrations in urine of patients with invasive candidiasis (>220 µM). Therefore, the devised chemosensors are suitable for early diagnosis of fungal infections caused by Candida sp. yeasts.

Active surfaces engineered by immobilizing protein-polymer nanoreactors for selectively detecting sugar alcohols.

We introduce active surfaces generated by immobilizing protein-polymer nanoreactors on a solid support for sensitive sugar alcohols detection. First, such selective nanoreactors were engineered in solution by simultaneous encapsulation of specific enzymes in copolymer polymersomes, and insertion of membrane proteins for selective conduct of sugar alcohols. Despite the artificial surroundings, and the thickness of the copolymer membrane, functionality of reconstituted Escherichia coli glycerol facilitator (GlpF) was preserved, and allowed selective diffusion of sugar alcohols to the inner cavity of the polymersome, where encapsulated ribitol dehydrogenase (RDH) enzymes served as biosensing entities. Ribitol, selected as a model sugar alcohol, was detected quantitatively by the RDH-nanoreactors with GlpF-mediated permeability in a concentration range of 1.5-9 mM. To obtain "active surfaces" for detecting sugar alcohols, the nanoreactors optimized in solution were then immobilized on a solid support: aldehyde groups exposed at the compartment external surface reacted via an aldehyde-amino reaction with glass surfaces chemically modified with amino groups. The nanoreactors preserved their architecture and activity after immobilization on the glass surface, and represent active biosensing surfaces for selective detection of sugar alcohols, with high sensitivity.

Studies on a microchemical method for determination of the degree of polymerization of neutral oligo- and polysaccharides. II. Application to oligosaccharides and glucans.

A method devised for quantitative separation of trace amounts of alditols from their mixutes with large amounts of monosaccharides was applied in determination of the DPn of some oligosaccharides and glucans. The DP values obtained for oligosaccharides agreed very closely with those expected. The values obtained for polysaccharides were also consistent with those obtained by different chemical methods. This method is applicable to almost all neutral oligo-and polysaccharides with reducing end-groups, and can be use to determine the reducing end-groups in very small amounts of material.

Taste quality of monascal adlay.

Monascus purpureus was inoculated into cooked adlay, and a new product was produced after fungal fermentation. Contents of crude ash, fat, fiber, and protein in the inoculated products [monascal polished adlay (MPA) and monascal dehulled adlay (MDA)] were much higher than those in the uninoculated controls [polished adlay (PA) and dehulled adlay (DA)]. Only carbohydrate content was notably higher in DA and PA. The three soluble sugars and polyol found were arabitol, galactose, and glucose. The contents of total soluble sugars and polyol were in the descending order of DA approximately PA (79.6 and 79.1 mg/g, respectively) > MDA (59.8 mg/g) > MPA (53.5 mg/g). The total free amino acid contents ranged from 8.60 to 14.11 mg/g and occurred in the descending order of MDA approximately MPA > DA > PA. Contents of bitter components (4.07-7.61 mg/g) were high as compared to monosodium glutamate-like and sweet components, in the descending order of MDA approximately MPA > DA > PA. No flavor 5'-nucleotides were found. On the basis of the results obtained, monascal adlay products might give a bitter perception.

Maillard-reaction-induced modification and aggregation of proteins and hardening of texture in protein bar model systems.

UNLABELLED: The hardening of high-protein bars causes problems in their acceptability to consumers. The objective of this study was to determine the progress of the Maillard reaction in model systems of high-protein nutritional bars containing reducing sugars, and to illustrate the influences of the Maillard reaction on the modification and aggregation of proteins and the hardening of bar matrices during storage. The progress of the Maillard reaction, glycation, and aggregation of proteins, and textural changes in bar matrices were investigated during storage at 25, 35, and 45 °C. The initial development of the Maillard reaction caused little changes in hardness; however, further storage resulted in dramatic modification of protein with formation of high-molecular-weight polymers, resulting in the hardening in texture. The replacement of reducing sugars with nonreducing ingredients such as sugar alcohols in the formula minimized the changes in texture. PRACTICAL APPLICATION: The hardening of high-protein bars causes problems in their acceptability to consumers. Maillard reaction is one of the mechanisms contributing to the hardening of bar matrix, particularly for the late stage of storage. The replacement of reducing sugars with nonreducing ingredients such as sugar alcohols in the formula will minimize the changes in texture.

Characterization of a new serotype g isolate of Aggregatibacter actinomycetemcomitans.

Aggregatibacter actinomycetemcomitans is usually isolated from the oral cavity where it is associated with active periodontitis. The species can be divided into six serotypes (a-f) according to their surface carbohydrate antigens. However, some clinical isolates cannot be grouped within these six serotypes. Gram-negative, facultative anaerobic, catalase-positive coccobacilli were isolated from a patient with periodontitis and identified by employing genetic, biochemical and serological analyses. Phenotypic data identified the isolate as A. actinomycetemcomitans. Serotype-specific polysaccharide antigen from the isolate was untypeable by immunodiffusion testing in comparison with reference A. actinomycetemcomitans serotype a to f strains. Biofilm formation by the isolate was strong but cytotoxic activity was low. Gas chromatography/mass spectroscopy analysis of partially methylated alditol acetates from surface polysaccharide showed the presence of 2,4-di-O-methyl-rhamnose and 2,3,6-tri-O-methyl-glucose, with a 1 : 1 m ratio. The (1)H- and (13)C-nuclear magnetic resonance spectra of the antigen showed that both constituent glycoses had alpha-anomeric configuration. It is proposed that the untyped strain is a new A. actinomycetemcomitans serotype, designated serotype g.

Polar organic and inorganic markers in PM10 aerosols from an inland city of China--seasonal trends and sources.

Polar organic compounds and elements were quantified in PM(10) aerosols collected in urban and rural areas of Baoji, an inland city of China, during winter and spring 2008. Concentrations of biomass burning markers and high molecular weight n-alkanoic acids (HMW, >C(22:0)) were heavily increased in winter. In contrast, sugars presented in higher levels in the spring, among which sucrose was the most abundant with an average of 219ngm(-3) in winter and 473ngm(-3) in spring respectively. This suggests enhanced biotic activity in the warm season, whereas no obvious trend was observed for sugar alcohols, concentrations of the three sugar alcohols in spring were only 0.94-2.3 times as those in winter, indicating a second pathway of their formation other than fungal spores in cold season. Major crustal elements (i.e., Fe, K, Mn and Ti) in PM(10) aerosols were also observed in larger concentrations in spring samples than those in winter due to an enhancement of coarse particles from soil minerals. By using principal component analysis (PCA) and positive matrix factorization (PMF), sources and their contributions to the PM components were also investigated in this study. Four factors were extracted with both models, and the sources represented by different factors were based on the highest loaded marker species as follows: factor 1, soil and road dust (Fe, Sr and Ti); factor 2, biomass burning (levoglucosan, galactosan and syringic acid); factor 3, microbial emissions (fructose and sucrose); and factor 4, fossil fuel combustion and fungal spores influence (Pb, Zn, arabitol and mannitol). The high correlation between PM(10) and factor 1 suggested that PM(10) pollution in Baoji was dominated by soil and dust re-suspension.

Mimicking the atmospheric OH-radical-mediated photooxidation of isoprene: formation of cloud-condensation nuclei polyols monitored by electrospray ionization mass spectrometry.

Recently, it has been proposed (M. Claeys et al., Science 2004; 303: 1173) that the atmospheric OH-radical-mediated photooxidation of isoprene is a source of two major secondary organic aerosol (SOA) components, that is, 2-methylthreitol and 2-methylerythritol. These diastereoisomeric tetrols, which were characterized for the first time in the fine size fraction (<2.5 microm aerodynamic diameter) of aerosols collected in the Amazon rain forest during the wet season, were proposed to enhance the capability of the aerosols to act as cloud-condensation nuclei. In the present study, we performed the oxidation of isoprene in aqueous solution under conditions that attempted to mimic atmospheric OH-radical-induced photooxidization, and monitored and characterized on-line the reaction products via electrospray ionization mass (and tandem mass) spectrometry in the negative ion mode. The results show that the reaction of isoprene with photo- or chemically generated hydroxyl radicals indeed yields 2-methyltetrols. Other polyols were also detected, and they may therefore be considered as plausible SOA components eventually formed in normal or more extreme OH-radical-mediated photooxidation of biogenic isoprene.

Carbohydrate and alditol analysis by high-performance anion-exchange chromatography coupled with electrochemical detection at a cobalt-modified electrode.

A cobalt oxyhydroxide film dispersed on a carbon electrode surface was characterized and proposed as an amperometric sensor for determination of alditols and carbohydrates in flowing streams. Complex mixtures of carbohydrates were separated by anion-exchange chromatography using a moderately alkaline solution as mobile phase. The cobalt modified electrode (GC-Co) was employed under a constant applied potential of 0.5 V (vs Ag/AgCl). Under these experimental conditions the detection limits (S/N=3) for all analyzed electroactive molecules ranged between 0.3 micromol L(-1) and 1.5 micromol L(-1) and the dynamic linear ranges spanned generally three orders of magnitude above the relevant detection limits. Analytical determinations of carbohydrates and alditols in red and white wines, are reported.

Polyol pathway activity in nervous tissues of diabetic and galactose-fed rats: effect of dietary galactose withdrawal or tolrestat intervention therapy.

Enhanced polyol pathway activity resulting in an accumulation of sorbitol and a depletion of myoinositol in nervous tissues has been proposed to be important in development of diabetic neuropathies. This investigation demonstrated that in two models of diabetic complications, streptozocin (STZ)-induced diabetic rats and galactose-fed rats, 5 weeks of disease led to an accumulation of sorbitol or galactitol, respectively, in three cranial nerves (the optic (II), trigeminal (V), and vagus (X) nerves), as well as the sciatic nerve, cerebral cortex, and retina. In both models, the cranial nerves and cerebral cortex contained lower levels of accumulated polyol than the sciatic nerve. In addition, myoinositol depletion was observed in the sciatic nerve only. In a second galactose-fed rat study, returning 5-week galactose-fed rats to a normal diet for 6 weeks led to complete elimination of galactitol from the optic nerve, sciatic nerve, and retina and normalization of the sciatic nerve myoinositol concentration. Similarly, continuing the galactose diet for 6 more weeks (ie, a total of 11 weeks) as well as administration of the aldose reductase inhibitor (ARI) tolrestat (20 and 40 mg/kg/day), caused the sciatic nerve to contain a normal myoinositol concentration and a galactitol concentration that was 95% below the level observed in galactose-fed controls. In the optic nerve and retina, tolrestat was less effective, resulting in 69-78% lower galactitol levels. In conclusion, these findings indicate that sorbitol and galactitol accumulate in cranial nerves, brain, and retina without a concomitant decrease in myoinositol. Either withdrawal of the galactose diet or intervention with tolrestat normalized polyol levels in the sciatic nerve.(ABSTRACT TRUNCATED AT 250 WORDS)