The occurrence of aflatoxins in mustard and mustard products.

Natural occurrence of aflatoxins at concentrations of 750, 87 and 1420 micrograms/kg was recorded in 44, 33 and 80 samples out of 100 samples each of seeds, oil and cakes of mustard respectively. Out of 17 species of fungi isolated from mustard seeds, percentage incidence of the Aspergillus flavus group was maximum during monsoon and summer. Twenty-five per cent of isolates (out of 1143 isolates screened) of the A. flavus group were toxigenic, producing different components of aflatoxins in varying concentrations.

Primary structure of the major allergen of yellow mustard (Sinapis alba L.) seed, Sin a I.

Sin a I, a 2-S albumin from the seeds of yellow mustard, is herein described as the major allergen of these seeds. This protein is composed of two disulfide-linked polypeptide chains of 39 and 88 amino acids, whose primary structures are reported. The Sin a I allergen is found to be related to other low-molecular-mass albumins, such as those isolated from rapeseed, castor bean and Brazil nut. Additional structural similarity has also been found between the glutamine-rich large chain of Sin a I and a proline-rich zein, a gliadin, and trypsin and alpha-amylase inhibitors isolated from the seeds of several monocotyledons. Internal amino acid sequence similarity has been detected at both termini of the small and large chains of Sin a I and involves the location of proline and glycine residues at similar positions in relation to the processing cleavage sites. Prediction of secondary structure, based on the amino acid sequences of the mature chains of the mustard allergen, indicates that the precursor polypeptide is cleaved at regions showing a high beta-turn probability. This is also observed with the amino acid sequence deduced from the rapeseed napin gene nucleotide sequence.

Physicochemical properties of oilseed proteins.

This review attempts to consolidate the information on the physicochemical properties of proteins from groundnut, soybean, sesame seed, mustard seed, rapeseed, sunflower seed, cottonseed, and other oilseeds. It deals with the extraction and characterization of the oilseed proteins and describes the methods for isolation of the various protein fractions and determination of their physicochemical characteristics. Also discussed are the subunit composition of the oligomeric proteins, their hydrodynamic properties, and the effect of denaturants on these proteins. The similarity in the properties of the proteins from various oilseed materials is discussed. The review article aims to indicate the gaps in our knowledge about the physicochemical properties of oilseed proteins and suggests areas for future investigation.

[Antibacterial properties of some spice plants before and after heat treatment].

This study was carried out to understand the antibacterial properties of some spice plants before and after heat treatment in boiling water. The samples included the core and the outer layers of onion, the white and the green parts of green onion, garlic bulb, ginger, ginger root, sweet pepper, chili pepper, brown pepper, and mustard. The test microorganisms included Escherichia coli, Salmonella typhimurium, Vibrio parahaemolyticus, Pseudomonas aeruginosa, Proteus vulgaris, Staphylococcus aureus, Mycobacterium phlei, Streptococcus faecalis, Bacillus cereus, and Micrococcus luteus. Raw garlic bulb could inhibit all of the test strains. The antibacterial activities of green onion are slightly weak than that of onion. However, green onion could inhibit P. aeruginosa and M. luteus, but onion could inhibit E. coli, P. vulgaris, S. faecalis, and B. cereus. Ginger and ginger root could only inhibit M. luteus. Chili pepper could inhibit V. parahaemolyticus and P. vulgaris. Brown pepper could also inhibit P. vulgaris. Sweet pepper and mustard showed no antibacterial activity to all of the test strains. In general, antibacterial components in the spice plants were heat labile. All the spices tested lost their antibacterial activities within 20 min at 100 degrees C.

Method for extraction of proteins from green plant tissues for two-dimensional polyacrylamide gel electrophoresis.

A method has been developed for the extraction of proteins from green plant tissues to be used in two-dimensional polyacrylamide gel electrophoresis. Three purification steps were necessary to overcome the problems due to streaking, charge heterogeneity, and other artifacts: After it was ground in liquid nitrogen, the powdered material was stirred in the presence of insoluble polyvinylpyrrolidone for binding phenols, and sodium ascorbate for binding quinones; proteins were precipitated with ammonium sulfate, and the sample was dialyzed. Hundreds of proteins could be detected after Coomassie blue staining using 200 micrograms of proteins from apical buds of Sinapis alba L.

Comparative study of the high molecular weight protein fraction of mustard (B. juncea) and rapeseed (B. campestris).

A method is described for isolating the high mol. wt. protein fraction of mustard and rapeseed in a homogeneous form. The protein from the two species had nearly identical sedimentation coefficients, molecular weights, intrinsic viscosity and fluorescence emission spectrum. However, differences in the amino acid composition were observed. Data on circular dichroism and rate of hydrolysis by proteolytic enzymes suggested differences in the secondary structures and possibly amino acids sequence.

Acylglycerol structure of mustard seed oil and of cardiac lipids of rats during dietary lipidosis.

Stereospecific degradation and combined gas chromatographic--mass spectrometric (gc/ms) analysis were employed in a detailed investigation of the triacylglycerol structure of mustard seed oil and of the triacylglycerols transiently accumulating in the hearts of young rats receiving the oil in their diet. It was shown that feeding of mustard seed oil at 40% of the daily caloric requirement resulted in a deposition of cardiac triacylglycerols containing a high proportion of enantiomers of a positional distribution and molecular association of fatty acids which were closely similar to those found in the dietary oil. Complete structures were derived for a total of 88 species representing 75 to 85% of the triacylglycerols. About 90% of the accumulated triacylglycerol contained at least one long-chain (C20--C22) monounsaturated fatty acid per molecule. The long-chain acids were confined mainly to the primary positions and preferentially to the sn-3-position of the glycerol molecule. The dietary lipidosis, is, therefore, accompanied by little or no accumulation of the normal rat tissue triacylglycerols containing C16 and C18 fatty acids. It is suggested that the deposition and eventual clearance of the enantiomeric long-chain triacylglycerols in the rat heart during mustard seed oil feeding may be largely a result of a gradual change in specificity of the cardiac lipases.

Spectrophotometric determination of allylisothiocyanate in mustard seed oil.

Allylisothiocyanate is determined spectrophotometrically after reaction with 2,3-dichloro-1,4-naphthoquinone. For pure samples, the color intensity is proportional to allylisothiocyanate content in the range 0.8-3.0 mg/ml reaction mixture. A modified procedure is used to estimate allylisothiocyanate content of mustard seed oil. The reaction is linear for allylisothiocyanate concentrations in the range 40-240 mug/ml reaction mixture. Two mustard seed oil samples contained 0.995 not equal to 0.020 and 0.981 not equal to 0.019% allylisothiocyanate.

Mustard meal in dairy rations.

Consumption of 0% mustard meal and 15% soybean meal, 7.5% mustard meal and 7.5% soybean meal, or 15% mustard meal and 0% soybean meal rations did not differ in palatability studies with 10 group-fed lactating cows when the mustard meal was treated with 3% caustic soda. Order of preference was for 0, 7.5, and 15% mustard meal rations when mustard meal was untreated. Twelve lactating cows were in each of two lactation trials to compare the three rations of untreated mustard meal. Milk, milk fat, and solids-not-fat, and milk protein did not differ for either trial. Protein-bound iodine of plasma for all cows were within the normal range. Three cows were placed on each of the three rations and received a minimum of 9 kg per day for 6 mo preparturition to determine goitrogenic effects. All cows gave birth to normal, vigorous calves. Limited organoleptic evaluations of milk indicated that untreated mustard meal may impart a detrimental flavor to milk, but a taste panel could not differentiate between milk from cows on the three rations of treated mustard meal. Twenty-one male and 43 female Holstein claves received either 0, 10, or 20% mustard meal starter rations from birth to 3 mo of age. Growth, feed consumption, or plasma protein-bound iodine did not differ.