Ewe's diet during gestation and lactation affects ready-to-eat meat from light lambs.

Maternal grazing may benefit the fatty acid (FA) profile of lamb meat, although any improvement in terms of healthier polyunsaturated FAs (PUFA) may be impaired during subsequent culinary treatments. The objective was to assess the effects of a grass-based ewe diet on the FA profile of the ready-to-eat meat from grain-fed Segureña light lamb. The FA were determined in raw, grilled (G), Sous Vide (SV) cooked and cooked/hot-held (H) lamb leg patties resulting from two maternal rearing systems: grazing (Mediterranean trees, shrubs, herbs, stubble and fallow) or indoors (cereal grain and lucerne pellets). The grass-based ewe diet increased (P < 0.05) levels of n-3 PUFA and total linoleic conjugated acid (CLA), and decreased those of n-6 long chain PUFA and saturated FA (SFA) in the patties from all treatments. These changes in FA slightly increased (P < 0.05) the PUFA/SFA ratio and decreased (P < 0.05) the n-6/n-3 ratio in the raw (from 8.7 to 6.3), SV (from 8.8 to 6.2), G (from 9.0 to 6.3), SV + H (from 8.2 to 6.3) and G + H (from 9.3 to 6.4) patties, improving the atherogenic, thrombogenic and saturation indexes. The effects of the ewe's diet on lamb FA remained unaltered after successive culinary treatments, including aerobically mincing, cooking at an internal temperature of 72 °C and H at 65 °C for 4 h. Heating induced a partial degradation of meat PUFA but also favoured the loss of high saturated melted fat. Both facts balanced the PUFA/SFA ratio in cooked lamb despite the gradual formation of oxidised secondary lipids to the detriment of FA. Grilling or SV cooking did not affect the remaining levels of undegraded FA in the freshly cooked lamb, although SV improved the results obtained for the cooked/H lamb. Maternal diets based on grass result in a healthier ready-to-eat lamb.

Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display.

The present study compared the effect of grilling (150 °C until 72 °C core temperature) and sous-vide (SV) cooking (75 °C for 35 min in a water bath under vacuum) on lamb patties immediately after cooking and after 4 h display at 65 °C. Both methods produced patties with similar (P > 0.05) weight loss, and moisture and fat contents. SV-cooking prevented (P < 0.05) the formation of thiobarbituric acid reactive substances (TBARS) and oxysterols compared to grilled patties, which showed a larger proportion of highly peroxidisable polyunsaturated fatty acids. Heated display induced dehydration, surface darkening and a reduction in the hexanal/3-methylbutanal ratio, suggesting the progression of Maillard reactions. Moreover, TBARS and some lipid oxidation-derived volatiles increased (P < 0.001), while cooked-meat aroma compounds were reduced (P < 0.001). SV-cooking inhibited (P < 0.05) the formation of malondialdehyde, and 7α- and 7ß-hydroxycholesterol, and lowered the cholesterol oxidation ratio during heated display. Overall, SV-cooking may be considered a healthier way of cooking when lamb meat is to be kept warm for considerable periods before consumption.

Increased prevalence of asymptomatic vertebral fractures in HIV-infected patients over 50 years of age.

The prevalence of asymptomatic vertebral fracture in HIV-infected patients over 50 was 20%, associated with older age, male sex, longer time since HIV diagnosis, and tubular renal alterations. Vertebral fractures were independent of osteoporosis at lumbar spine, and were not predicted by the use of the FRAX equation. PURPOSE: Vertebral fractures (VF) are the hallmark of osteoporotic fractures. Our objective was to determine the prevalence of asymptomatic VF and associated factors in HIV-infected patients over 50 years, and the role of FRAX equation. METHODS: In a cross-sectional study, a diagnosis of VF was established by the semiquantitative method of Genant in thoracic and lumbar radiographs. Simultaneously, a dual X-ray absorptiometry (DXA), bone and kidney-related analytical, calcium intake, physical exercise, HIV-related factors, and FRAX estimation were evaluated. RESULTS: Overall, 128 patients (35 women, 27%) were included. Mean age was 57 years. Hypophosphatemia and tubular renal dysfunction were observed in 13 and 21%. DXA scan showed osteopenia and osteoporosis at hip in 65 and 7% of patients, and in spine in 39 and 34%, respectively. VF were observed in 26 patients (20%), with a trend to be associated with lower serum phosphate, increased alkaline phosphatase, and with lower daily calcium intake. In a multivariate analysis, older age (OR 1.2 per year; 14% of VF at 50-55; 44% at 65-70), male sex (26 vs 6%), longer time since HIV diagnosis, and renal and tubular dysfunction were the associated factors. VF were not related with osteoporosis at lumbar spine, and could not be predicted by the FRAX equation. CONCLUSIONS: The prevalence of asymptomatic vertebral fractures is high in HIV-infected patients older than 50 years, and is not identified by the presence of osteoporosis in spine neither predicted by the FRAX equation. Spine and lumbar X-rays should be routinely performed in this aging population.

Maternal grazing on stubble and Mediterranean shrubland improves meat lipid profile in light lambs fed on concentrates.

Concentrates-fed lamb meat is often associated with an unfavourable lipid profile (high levels of saturated and/or n-6 polyunsaturated fatty acids; SFA and PUFA). For this reason, Spanish sheep producers from Mediterranean areas are turning to traditional grazing by ewes to obtain healthier lamb meat. The objective of this research was to determine the effects of maternal grazing on the fatty acid (FA) composition of weaned lamb meat. The ewes (Segureña breed) were allocated to two different rearing systems during pregnancy (5 months) and lactation (45 days): (i) feeding indoors on barley grain and lucerne pellets; (ii) grazing on cereal stubble, fallow land and seasonal pastures consisting of Mediterranean shrubs, herbs and trees. Two groups of 20 autumn and spring lambs were sampled. The lambs were weaned at 13.1±0.9 kg and 45.0±4.1 days age and fed on grain-based concentrates until they reached 24.8±2.1 kg live weight (light lambs slaughtered at 98.3±3.6 days of age). The FA content was determined in the intramuscular loin fat by gas chromatography using a flame ionization detector. The ewe diet did not affect the levels of the main lamb FAs (C18:1c+t, C16:0 and C18:2c), and so did not provide any additional reduction in fat saturation. Saturated fatty acids represented around 40% of total FAs determined in the meat. Ewe grazing acted as an n-3 PUFA-promoting diet, providing a lamb meat with a lower n-6/n-3 ratio. Spring lamb meat had higher proportions of n-3 PUFA (C18:3n-3, C20:5, C22:5 and C22:6) and conjugated linoleic acid (C18:2c9t11+c11t9) to the detriment of the n-6 PUFAs (C20:4, C20:2 and C22:4), while autumn lamb meat also had higher levels of C18:3n-3 and C18:3n-6, and lower level of C20:4, which points to little seasonal differences. The n-6/n-3 ratio achieved by ewe grazing fell from 8.2 to 4.1 (Spring) and from 7.6 to 5.5 (Autumn), values which are close to those recommended in human diet for good cardiovascular health. These n-6/n-3 reductions were associated with lower levels of total PUFA and C20:4n-6. Our research concluded that grazing on stubble and Mediterranean shrubland by ewes, a sustainable rearing practice involving local agro resources, contributed to obtaining weaned lamb meat with a more favourable lipid profile and so can be recommended to sheep farmers.

Recent advances on lactose intolerance: Tolerance thresholds and currently available answers.

The genetically programmed reduction in lactase activity during adulthood affects 70% of the world adult population and can cause severe digestive disorders, which are the sign of lactose intolerance. Lactose intolerance symptoms vary depending on the residual lactase activity, the small bowel transit time, and especially the amount of ingested lactose. To formulate dairy products suitable for the vast majority of lactose intolerants, it is essential to define lactose intolerance threshold. A recent meta-analysis permitted to show that almost all lactose intolerants tolerate 12 g of lactose in one intake and approximately 18 g of lactose spread over the day. The prevalence and severity of lactose intolerance are probably overestimated by the general public. This misconception usually leads to an unnecessary reduction of dairy foodstuff consumption. Nevertheless, dairy products are essential for health mainly due to their calcium content and the positive influence of probiotic bacteria. The formulation of dairy products suitable for most intolerant and suspicious subjects seems necessary. The use of exogenous enzyme preparations, as well as the consumption of lactose-free products or products rich in probiotic bacteria are proposed as symptom-reducing strategies.

Use of dietary rosemary diterpenes to inhibit rancid volatiles in lamb meat packed under protective atmosphere.

The objective of the present study was to determine the inhibitory effect of dietary rosemary diterpenes on the formation of the volatile organic compounds (VOCs) responsible for rancid flavour in raw lamb meat. The lamb diet was supplemented during the fattening stage with two levels (200 and 400 mg/kg feed) of a dietary rosemary extract (DRE) containing carnosic acid and carnosol (1 : 1, w/w). The formation of VOCs (determined by headspace solid-phase microextraction at 40°C and MS) and odour deterioration (assessed by quantitative descriptive analysis) were monitored in meat fillets (longissimus dorsi-lumborum muscle) packed in a 70/30 O2/CO2 protective atmosphere and kept at 2°C for up to 14 days. The raw meat odour deteriorated under pro-oxidizing conditions due to the development of an incipient rancidity caused by the formation of volatiles from lipid oxidation. A total of 46 volatile compounds were determined in lamb headspace: 18 aldehydes, seven alcohols, seven organic acids, six ketones, four furan compounds, two benzene compounds, one ester and one terpenoid. The use of DRE contributed to inhibit VOC formation and rancidity. Heptanal, octanal, nonanal and 2-pentyl-furan were the only VOCs affected (P0.75; P<0.001), although similar values were obtained for the coefficients of a large number of carbonyl, alcohols and furan compounds, among other volatiles, which can be considered molecular markers of rancidity in raw lamb meat. Principal component analysis confirmed that the differences in the VOC profile make it possible to identify whether or not samples have been reinforced with dietary rosemary diterpenes. Thus, VOC profiling can be regarded as a useful tool for assessing the dietary treatments used in sheep to improve the oxidative stability of lamb meat.

The influence of patient beliefs and treatment satisfaction on the discontinuation of current first-line antiretroviral regimens.

OBJECTIVES: Large cohort studies have shown a high rate of first-line combination antiretroviral therapy (cART) regimen discontinuation in HIV-infected patients, attributed to characteristics of the cART regimen or toxicity. METHODS: A cohort study of 274 patients receiving a first-line regimen was carried out. Patients' perceptions and beliefs prior to initiation were assessed using an attitude towards medication scale (0-15 points), and their satisfaction during therapy was assessed using an HIV treatment satisfaction questionnaire (HIVTSQ). Treatment discontinuation was defined as any switch in the cART regimen. RESULTS: During 474.8 person-years of follow-up, 63 (23%) patients changed their cART regimen, mainly because of toxicity/intolerance (42; 67%). The overall rate of change was 13.2 per 100 patient-years [95% confidence interval (CI) 11.1-16.4 per 100 patient-years]. An efavirenz (EFV)-based single tablet regimen showed the highest rate of adverse events (27%), but the lowest rate of change (16%; 7.44 per 100 patient-years). Cox regression revealed a decreased hazard of first regimen termination with better initial attitude towards drugs [hazard ratio (HR) 0.76; 95% CI 0.62-0.93; P < 0.01] and higher satisfaction (HR 0.94; 95% CI 0.89-0.99; P = 0.01), and an increased hazard of termination with the presence of adverse events (HR 7.7; 95% CI 2.4-11.6; P < 0.01). One-third of patients (18 of 59; 31%) with mild/moderate adverse events (which were mainly central nervous system symptoms) continued the regimen; these patients, compared with those discontinuing therapy, showed better perception of therapy (mean score 14.4 versus 12.1, respectively; P = 0.05) and greater satisfaction during therapy (mean score 50.6 versus 44.6, respectively; P = 0.04). CONCLUSIONS: Patients' beliefs and satisfaction with therapy influence the durability of the first antiretroviral regimen. These patient-related factors modulate the impact of mild adverse events, and could explain differences in the rate of discontinuation.

Liver toxicity and risk of discontinuation in HIV/hepatitis C virus-coinfected patients receiving an etravirine-containing antiretroviral regimen: influence of liver fibrosis.

OBJECTIVES: The aim of the study was to establish the risk of liver toxicity in HIV/hepatitis C virus (HCV)-coinfected patients receiving etravirine, according to the degree of liver fibrosis. METHODS: A prospective cohort study of 211 HIV-infected patients initiating an etravirine-containing regimen was carried out. HCV coinfection was defined as a positive HCV RNA test, and baseline liver fibrosis was assessed by transient elastography. Hepatotoxicity was defined as clinical symptoms, or an aspartate aminotransferase (AST) or alanine aminotransferase (ALT) value > 5-fold higher than the upper limit of normal if baseline values were normal, or 3.5-fold higher if values were altered at baseline. RESULTS: Overall, 145 patients (69%) were HCV coinfected, with a lower nadir (165 versus 220 cells/µL, respectively; p = 0.03) and baseline (374 versus 498 cells/µL, respectively; p = 0.04) CD4 count than monoinfected patients. Etravirine was mainly used with two nucleoside reverse transcriptase inhibitors (129; 61%) or with a boosted protease inhibitor (PI) (28%), with no significant differences according to HCV serostatus. Transient elastography in 117 patients (81%) showed a median (range) stiffness value of 8.25 (3.5-69) kPa, with fibrosis stage 1 in 43 patients (37%) and fibrosis stage 4 in 28 patients (24%). During an accumulated follow-up time of 449.3 patient-years (median 548 days), only one patient with advanced fibrosis (50.8 kPa) had grade 3-4 liver toxicity (0.7%). Transaminases changed slightly, with no significant differences compared with baseline fibrosis, and nine and six patients had grade 1 and 2 transaminase increases, respectively. Also, HCV coinfection was not associated with a higher risk of discontinuation (25% discontinued versus 21% of monoinfected patients; p = 0.39, log-rank test) or virological failure (8% versus 12%, respectively; p = 0.4). CONCLUSIONS: Our data suggest that etravirine is a safe option for HIV/HCV-coinfected patients, including those with significant liver fibrosis.

Prevalence of causes of secondary osteoporosis and contribution to lower bone mineral density in HIV-infected patients.

SUMMARY: Eighty-one percent of human immunodeficiency virus (HIV)-infected patients had one or more of seven evaluated causes of secondary osteoporosis, and this rate increases with age. The type and number of causes were associated with a lower bone mineral density (BMD), and with an increased rate of osteopenia/osteoporosis, regardless of age and body mass index. INTRODUCTION: The objective of this study was to determine whether factors of secondary osteoporosis were associated with lower BMD in HIV. METHODS: This was a cross-sectional study of 285 HIV-infected patients (25 % females) evaluating the impact of seven different factors of reduced BMD: hyperthyroidism, diabetes, chronic viral hepatitis, chronic kidney disease (CKD), hypovitaminosis D, secondary hyperparathyroidism, and hypogonadism. Dual-energy X-ray absorptiometry scan of the femoral neck was obtained at the clinical visit. RESULTS: Mean age was 45.7 years; osteopenia and osteoporosis were diagnosed in 38 and 6 %, respectively. Overall, 230 patients (81 %) had secondary factors; 107 (38 %) had only 1 cause, 94 (33 %) had 2, and 28 (10 %) had 3 or more, predominantly vitamin D deficiency in 61 %, hepatitis C virus coinfection in 45 %, and secondary hyperparathyroidism in 27 %. The number of secondary factors was closely related to a lower BMD, which is statistically significant for patients having ≥2 causes (0.77 vs 0.73 g/cm(2), p = 0.02). The rate of osteopenia ranged from 36 % without any cause to 57 % with three or more, osteoporosis from 0 to 19 %, and Z-score <-2 SD from 0 to 27 %, respectively. In a multivariate linear regression, adjusting by age, body mass index, and HIV-related factors, the number of secondary factors was independently associated with a lower BMD (ß coefficient -0.134; p = 0.02), mainly due to patients with hepatitis C virus (HCV) coinfection, secondary hyperparathyroidism, and CKD. CONCLUSIONS: A high prevalence of secondary causes of osteoporosis is observed in HIV-infected patients, and its type and cumulative number determine a lower BMD, after adjusting by age and body mass index.

Bioweathering of nontronite colloids in hybrid silica gel: implications for iron mobilization.

AIMS: This study aimed to study biotic iron dissolution using a new hybrid material constituted of well-dispersed mineral colloids in a silica gel matrix. This permitted to prevent adsorption of colloidal mineral particles on bacteria. Hybrid silica gel (HSG) permitted to study bioweathering mechanisms by diffusing molecules. METHODS AND RESULTS: Hybrid silica gel was synthesized through a classical sol-gel procedure in which mineral colloidal particles (NAu-2) were embedded in a porous silica matrix. Rahnella aquatilis RA1, isolated from a wheat rhizosphere was chosen for its ability to dissolve minerals by producing various organic acids and siderophores. Pyruvic, acetic and lactic acids were the major organic acids produced by R. aquatilis RA1 followed by oxalic and citric acids at the end of incubation. Comparison of abiotic and biotic experiments revealed a high efficiency of R. aquatilis RA1 for iron dissolution suggesting an optimized action of different ligands that solubilized or mobilized iron. CONCLUSIONS: Hybrid silica gel allowed focusing on the colloidal mineral weathering by metabolites diffusion without mineral adsorption on bacteria. SIGNIFICANCE AND IMPACT OF THE STUDY: Hybrid silica gels are new and efficient tools to study colloidal mineral bioweathering. Adjusting HSG porosity and hydrophobicity should permit to precise the influence of limiting diffusion of siderophores or aliphatic organic acids on mineral weathering.

Rheumatological manifestations occurring in patients with diabetes mellitus.

OBJECTIVES: In this review we focus on the evidence for an association between musculoskeletal (MSK) manifestations and diabetes mellitus (DM). METHOD: A systematic literature review was performed using the PubMed database for articles that have been published in the past 8 years (from January 2003 to August 2011) for keywords referring to MSK manifestations and DM. Where possible we have distinguished between manifestations that occur in type 1 as opposed to type 2 DM. However, this was not easy because many reports do not make the distinction. RESULTS: MSK manifestations of DM are relatively common. The duration of DM is often linked to the onset of some MSK features. CONCLUSIONS: Patients with DM have been reported to have an increased prevalence of several MSK manifestations. It is important to be aware of MSK complications of DM. A better control of the glucose level may be useful.

Administration of distillate thyme leaves into the diet of Segureña ewes: effect on lamb meat quality.

The effect of including thyme by-products from the distillation industry into the diet of pregnant ewes on the final quality of lamb meat was evaluated during meat storage in modified atmosphere. A total of 36 Segureña ewes were randomly assigned to three homogeneous groups. One group was fed a basal diet (BD) as control (C), whereas the diet of the other two groups was modified by substituting 10% (T 1) and 20% (T 2) of the BD with pellets made from 50% barley and 50% distilled thyme leaves (DTL). Meat spoilage (total viable, psychrotroph (PSY), moulds and yeasts, Enterobacteriaceae and lactic acid bacteria), thiobarbituric acid reactive substances (TBARS), colour (CIELab coordinates, metmyoglobin) and sensory characteristics of fresh lamb meat packed in modified atmosphere packaging (70% O2 : 30% CO2) were analysed after storage at 0, 7, 14 and 21 days. In general, the DTL-containing diet inhibited lipid and pigment oxidation in fresh lamb meat. Lower PSY counts and content of secondary oxidation product (TBARS) as a result of adding DTL to the ewe diet, whereas surface redness (a* values) was significantly higher on days 7 and 14. It can be concluded that thyme by-products from the distillation industry could be used as a source of natural antioxidant and antimicrobial in the feed for ewes.

Spoilage of sous vide cooked salmon (Salmo salar) stored under refrigeration.

The spoilage of Sous Vide 'SV' cooked salmon stored under refrigeration was studied. Samples were packaged under vacuum in polyamide-polypropylene pouches, cooked at an oven temperature/time of 80 (°)C/45 min, quickly chilled at 3 (°)C and stored at 2 (°)C for 0, 5 or 10 weeks for catering use. Microbial (aerobic and anaerobic psychrotrophs, lactic acid bacteria, molds and yeasts and Enterobacteriaceae), physical-chemical (pH, water activity, TBARS, acidity, L*a*b* color, texture profile analysis and shear force) and sensory (appearance, odor, flavor, texture and overall quality) parameters were determined. SV processing prevented the growth of aerobic and anaerobic psychrotrophs, lactic acid bacteria, molds and yeasts and Enterobacteriaceae. There were no relevant changes in pH, water activity, TBARS, CIELab color associated with cooked salmon spoilage. Instrumental texture data were contradictory. Slight decrease in lactic acid levels was found. In contrast, the SV cooked salmon suffered considerable sensory deterioration during its refrigerated storage, consisting of severe losses of cooked salmon odor and flavor, slight rancidity, discoloration associated with white precipitation, and moderates softness, and loss of chewiness and juiciness. No acidification, putrefaction or relevant rancidity was detected. The sensory spoilage preceded microbiological and physical-chemical spoilage, suggesting that microbiological quality alone may overestimate the shelf life of SV cooked salmon.

Effects of indole-3-acetic acid on Botrytis cinerea isolates obtained from potted plants.

We study the growth of different isolates of Botrytis cinerea collected from potted plants which were affected by Botrytis blight in southern Spain during recent years. These isolates, which show widely phenotypic differences when grown in vitro, are differentially affected by growth temperature, gibberellic acid applications and paclobutrazol, an efficient plant growth retardant and fungicide at the same time. In this work, we have evaluated the effect of the auxin indole-3-acetic acid (IAA) dose (0, 1, 10, and 100 mg/plate) on the growth of the collection of B. cinerea isolates obtained from the following potted plants: Cyclamen persicum, Hydrangea macrophylla, Lantona camara, and Lonicera japonica. B. cinerea produces indolacetic acid, but so far the precise biosynthetic pathway and some effects on this fungal species are still unclear, although recent studies have revealed an antifungal activity of IAA on several fungi, including B. cinerea isolated from harvested fruits. Mycelial growth curves and growth rates assessed from difference in colony areas during the both linear and deceleration phase, conidiation (measured as time of appearance), conidia length (microm), and sclerotia production (number/plate) were evaluated in the isolates, which were grown at 26 degrees C on Petri dishes containing potato dextrose agar for up to 35 days. Mycelial growth curves fitted a typical kinetic equation of fungi grown on solid media. B. cinerea isolates showed a high degree of variability in their growth kinetics, depending on the isolate and auxin dose. This plant growth substance delayed mycelial growth during the linear phase in an isolate-dependent manner, thus isolates from C. persicum, H. macrophylla and L. camara were more affected by IAA than L. japonica. On the other hand, 100 mg of IAA was the critical dose to significantly reduce the growth rate in all isolates and to promote brown-striped hyphae development, especially in isolate from C. persicum. 10 and 100 mg IAA delayed conidiation in isolates from H. macrophylla but scarcely effects were found in the conidia length. The sclerotia production process was blocked at IAA doses of 100 mg in isolates from L. camara and L. japonica, and was reduced in isolate from H. macrophylla. However, dose of 100 mg IAA had no effect on sclerotia production in isolate from C. persicum. It was concluded that the effect of IAA on B. cinerea growth depends on the isolate, thus isolates from H. macrophylla and L. camara were the most affected by IAA. B. cinerea reduced its development under IAA applications, depending on the isolate and dose. These results confirm those recently published on the inhibitory effect of IAA on Botrytris species growth.

Effects of paclobutrazol on Botrytis cinerea isolates obtained from potted plants.

The growth of different isolates of Botrytis cinerea, collected from potted plants affected by Botrytis blight in southern Spain during recent years, was studied. These isolates, which show wide phenotypic differences when grown in vitro, are differentially affected by growth temperature, gibberellic acid, and paclobutrazol--an efficient plant growth retardant used widely in nursery potted plants to reduce plant size, favouring compactness, a more intense green foliage and increased stress tolerance to maintain quality prior to sale. In addition, paclobutrazol may have a fungicidal effect since it belongs to the triazole chemical group. However, paclobutrazol is only used as a plant growth retardant in Spain. In this work, we evaluate the effect of paclobutrazol dose (0, 0.05, 0.25, 1.25, and 6.25 mg/plate) on the growth of a collection of different B. cinerea isolates obtained from the following potted plants: Cyclamen persicum, Hydrangea macrophylla, Lantana camara and Lonicera japonica. Mycelial growth curves and growth rates assessed from difference in colony areas during the linear phase, conidiation (measured as time of appearance), conidial length (microm), and sclerotia production (number/plate) were evaluated in the isolates, which were grown at 26 degrees C on Petri dishes containing potato dextrose agar for up to 36 days. Mycelial growth curves fitted a typical kinetic equation of fungus grown on solid media. The B. cinerea isolates showed a high degree of variability in their growth kinetics, depending on the isolate and paclobutrazol dose. This triazole delayed mycelial growth during the linear phase in an isolate-dependent manner, and isolates from C. persicum and L. japonica were more affected by paclobutrazol than H. macrophylla. On the other hand, 0.25 mg of paclobutrazol was the critical dose to significantly reduce the growth rate in all isolates. 6.25 mg paclobutrazol inhibited conidiation in isolates from C. persicum, and reduced the conidial length in isolates from H. macrophylla and L. camara. The sclerotia production process was blocked at paclobutrazol doses higher than 1.25 mg, while no sclerotia were produced in isolates from C. persicum and L. japonica with 0.25 mg. H. macrophylla was the isolate in which sclerotia production was most influenced by paclobutrazol. It was concluded that the exact effect of paclobutrazol on B. cinerea growth depends on the isolate, and new strategies should be considered for evaluating its use as retardant and fungicide.

Contribución de la etapa de secado a la maduración de la longaniza crudo-curada fermentada / Contribution of drying stage to the ripening of dry-cured fermented Longaniza

El objetivo fue estudiar el grado de maduración alcanzado por una Longaniza crudo-curada fermentada,elaborada con carne de cerdo en tripa natural y sometida a un secado industrial estándar (12 días a 15ºC/85-65%HR). Se determinaron diversos parámetros (composición, mermas, actividad de agua, pH, acidez total, colorCIELab, proteolisis, lipolisis, TBARS y ácidos grasos) y atributos sensoriales (enrojecimiento, olor y sabor,acidez, fi rmeza) en Longaniza cruda y curada. El tratamiento de secado produjo una merma de peso del 30%por unidad de embutido y permitió alcanzar un adecuado grado de deshidratación, acidifi cación y enrojecimiento,auxiliado por la adición de cultivos iniciadores y de colorante Rojo. Se obtuvo una Longaniza fi rme al corte.Se alcanzaron poblaciones efectivas de micrococáeas y bacterias ácido-lácticas, que proporcionaron seguridadmicrobiológica y una apreciable acidez. Sin embargo, la trasformación de lípidos y proteínas no tuvo magnitudsufi ciente para desarrollar un marcado aroma y sabor a carne crudo-curada, no apreciándose matices aromáticospropios de la oxidación de la grasa, debido en parte a la adición de antioxidantes. La calidad sensorial de Longanizaseco-curada estaría limitada por el lento desarrollo del aroma y sabor durante la etapa de secado(AU)

The objective was to study ripening of dry-cured fermented Longaniza, a small calibre Salami manufacturedwith pork, stuffed into natural casing and dried following a standard industrial process (12 days at 15 º C/85-65% RH). Several parameters (composition, shrinkage, water activity, pH, total acidity, CIELab colour,proteolysis, lipolysis, TBARS and fatty acids) and sensory attributes (redness, odour and fl avour, acidity, fi rmness) were determined in raw and cured samples. The drying process produced weight loss of 30% perunit of sausage and allowed to achieve an adequate degree of dehydration, acidifi cation and reddening, aidedby the addition of starter cultures and artifi cial red colouring. Longaniza presented suffi cient strength to besliced. Effective populations of Micrococaeae and lactic-acid bacteria were achieved, providing signifi cantmicrobiological safety and acidity. However, the transformation of lipids and proteins was not intense enough todevelop a pronounced dry-cured meat aroma and taste, since no fat-oxidation aromatic traits were found. Thismay be partly due to the addition of antioxidants. Sensory quality of Longaniza would be limited by the slowdevelopment of aroma and fl avor during the drying stage(AU)

Temperature-dependent growth of Botrytis cinerea isolates from potted plants.

Botrytis cinereo is a common aggressive saprophyte fungus which also invades injured plant tissues, causing Botrytis blight (Grey mould) in many ornamental plants, including potted flowering plants. Several B. cinerea isolates from potted plants (Pelargonium x hortorum, Lantana camara, Lonicera japonica, Hydrangea macrophylla, and Cyclamen persicum) affected by Botrytis blight in the south of Spain were studied and identified by PCR. The isolates showed phenotypic differences between them, as previously reported by the authors. In this work we demonstrate that these isolates show different temperature-dependent growth phenomena, expressed as mycelial growth rates, conidiation (measured as the number of conidia per colony and time of appearance), mass of both aerial and submerged mycelia, and sclerotia production. Growth rates were assessed from differences in colony area and mass of both aerial and submerged mycelium growing in potato dextrose agar culture medium (PDA). Three temperatures were used to measure these variables (6, 16, and 26 degrees C) and to establish the differences among isolates by modelling the effects of temperature on the growth variables. B. cinerea showed a high degree of phenotypic variability and differences in its growth kinetics, depending on temperature and isolate in question. The isolate from P. x hortorum showed the greatest conidiation although this process did not depend on the temperatures assayed. The growth rate of the isolates from P. x hortorum was the highest. The growth rates in all the isolates were determined and the growth kinetics could be fitted to a typical equation of fungi growing on solid culture medium. The isolate from P. x hortorum was the most vigorous, while the least vigorous was the isolate from L. japonica. A relationship between mycelial growth rate, conidiation and aerial mycelium could be established. A temperature of 26 degrees C accelerated sclerotia production, but only in the isolate from C. persicum. Such phenotypical variability and differences in growth rates may result in a differential response in plant-pathogen interactions when isolates attack hosts at different temperatures, meaning that a variety of plant protection strategies should be considered when B. cinerea attacks these potted plants.

Phenotypical differences among B. cinerea isolates from ornamental plants.

B. cinerea is a common pathogenic fungus which causes Botrytis blight (Grey mould) in most ornamental plants. It may be responsible for serious preharvest diseases and postharvest losses in fruits, vegetables and flowers. In this work, several B. cinerea isolates from ornamental plants (Chamelaucium uncinatum, Pelargonium x hortorum, Euphorbia pulcherrima, Lantana camara, Lonicera japonica, Hydrangea macrophylla, and Cyclamen persicum) affected by Botrytis blight in the south of Spain were studied. All the isolates were confirmed as B. cinerea by PCR using a specific 750-bp molecular marker, which is present in all strains of this species but absent from other species of Botrytis. The isolates were evaluated by reference to mature conidia length, sclerotia production, and growth rate. Conidia, conidiophores and hyphae were described by light microscopy and some by cryogenic scanning electron microscopy (Cryo-SEM). Conidium length was measured by using an eyepiece micrometer at 400x power, whereas the growth rate was assessed from differences in colony diameter between the third and fourth day of growth in potato-dextrose agar culture medium at 26 degrees C. B. cinerea showed a high degree of phenotypical variability among isolates, not only as regards visual aspects of the colonies but also in some morphological structures such as conidium length, conidiophores, sclerotia production, and hyphae. Differences were also observed in the growth rates. Conidiation was insignificant in the isolates from H. macrophylla, and P. x hortorum, where the overall appearance was white in all the growing stages, whereas isolates from L. camara, C. persicum and C. uncinatum were mainly grey or brown in mature stages. The longest conidia were obtained in isolates from H. macrophylla and C. persicum (17-18 microm) and the lowest in C. uncinatum (9 microm). All the isolates, except L. camara, developed mature sclerotia after approximately 16 days in the conditions used. H. macrophylla had around 72 sclerotia per colony, whereas C. persicum had only nine after 28 days. The growth rate of isolates from L. camara was the highest (1.64 cm/day). Such phenotypical variability may result in a differential response to plant growth regulators if plants are infected by Botrytis in the early stages of growth. In this way, we confirm, as we have done in other published studies, that isolates show different responses to some plant hormones and inhibitors.

Modelling the yield and texture of comminuted pork products using color and temperature. Effect of fat/lean ratio and starch.

Practices to control the processing of finely comminuted meat products are proposed. The objective was to test the practical value of both temperature and light reflection measurements made during emulsification as potential indicators of cooking losses and resulting gel texture in pork sausages emulsified within a wide range of temperatures and starch and fat levels. Prior to cooking, pork batters were chopped for different times to ensure final emulsion temperatures ranging from 5 to 50°C. The effects of the fat/lean ratio (0.25 and 0.67) and starch addition (0.8 and 3.2% w:w) on temperature and optical reflection were also investigated. The chopping increased the temperature and decreased the light reflection of fresh meat emulsion. There was no relevant loss of emulsifying capacity at emulsion temperature below 30°C and lightness values over 70 CIE units. The losses and textural parameters of cooked emulsions could be predicted by means of non-linear regression equations based on the temperature and color of the raw emulsion. The determination coefficients obtained ranged from 0.89 to 0.99. The prediction models needed to be fitted to each batter formulation, especially in the presence of reduced levels of gelation agents (meat protein and starch). Lightness was a better predictor than chromaticity, since it decreased constantly with chopping in the range of final emulsion temperatures studied (5-50°C). This confirms previous studies that lightness could be used for monitoring emulsion stability in meat batters.

Lactose crystallization delay in model infant foods made with lactose, beta-lactoglobulin, and starch.

Handling and storage alter infant food powders due to lactose crystallization and interactions among components. Model infant foods were prepared by colyophilization of lactose, beta-lactoglobulin (beta-LG), and gelatinized starch. A mixture design was used to define the percentage of each mixture component to simulate a wide range of infant food powders. The kinetics of crystallization was studied by a gravimetric method (dynamic vapor sorption) at 70% relative humidity (RH). After freeze-drying, lactose was amorphous and crystallized at 70% RH. The delay before crystallization depends on the contents of beta-LG and starch in the formulations. A mathematical model was proposed to predict crystallization time (delay) at 70% RH. For the formulation containing 50% lactose, 25% beta-LG, and 25% starch, lactose was still amorphous after 42 h at 70% RH, whereas pure amorphous lactose crystallized after approximately 70 min. Calculated and experimental results of adsorbed moisture from the formulations were compared. Adsorbed water of formulation containing lactose could not be calculated from moisture sorption properties of each component at a given RH because beta-LG and gelatinized starch prevented lactose crystal growth.