Impact of storage on the functional characteristics of a fermented cereal product with probiotic potential, containing fruits and phytosterols.

The aim of this work was to study the changes in the functional characteristics of a fermented maize product containing fruits, and enriched with phytosterols. Functional characteristics (natural antioxidants and phytosterols content, in vitro antioxidant capacity and probiotic viability), lipid oxidation, and physicochemical parameters were investigated during 4 weeks of storage at 4 °C. The differences between one formulation elaborated with semi-skimmed powdered milk (Basic Product) and another with whey protein isolate (WPI Product) were evaluated. The content of polyphenols, carotenoids and tocopherols remained unchanged during the storage of both formulations. These compounds increased the antioxidant capacity in both products compared to the control formulation (without fruits), which was displayed along the whole storage period. The doses of phytosterols and the probiotic potential were maintained to the end of the storage period for both formulations. Basic and WPI products represent novel foods with desirable functional characteristics preserved during commercial storage.

Modification of the content of n-3 highly unsaturated fatty acid, chemical composition, and lipid nutritional indices in the meat of grass carp (Ctenopharyngodon idella) fed alfalfa (Medicago sativa) pellets.

A 120-d feeding trial was conducted to determine the effect of alfalfa (Medicago sativa) feeding on growth and chemical composition, fatty acid content, and nutritional and lipid indices of the meat of grass carp (Ctenopharyngodon idella). Two experimental diets were used: alfalfa pellet (AP) diet and artificial grain diet (GD). Final weight, feed conversion rate, and protein efficiency ratio were significantly greater in the GD group (P < 0.05). However, no differences in the length and condition factor were observed. The composition of the meat differed between treatments. The protein content was significantly greater in the AP group (P < 0.05), while the lipid and cholesterol contents were significantly greater in the GD group (P < 0.05). A greater proportion of saturated, n-6 polyunsaturated, and n-6 highly unsaturated fatty acids was obtained in the GD group. The AP group accumulated a greater concentration of eicosapentaenoic (EPA), docosapentaenoic (DPA), and docosahexaenoic (DHA) acids (P < 0.05). The fatty acid composition of the meat determined a significant decrease in the thrombogenicity index and saturation index (S/P) in the AP group (P < 0.05). The Elongase index was greater in the GD group (P < 0.05). In contrast, the AP group had a greater index of Δ9 Desaturase and Δ5 + Δ6 Desaturase for n-3 and n-6 fatty acids (P < 0.05). These results suggest that alfalfa feeding decreases the growth of C. idella but improves the quality of meat by increasing the protein, EPA, and DHA contents. It also reduces cholesterol content and improves nutritional indices.

Physico-chemical composition and oxidative stability of South African beef, game, ostrich and pork droëwors.

Droëwors are traditional South African salted and dried sausages, made without nitrites/nitrates and non- fermented. Different meat sources (beef, game and ostrich) are traditionally used in droëwors processing, while the use of pork is uncommon, as it is said to lead to rancidity. The first part of the study analysed the physico-chemical composition of commercially available beef, game and ostrich meat droëwors (n = 20). On average, they were composed of 26.3-29.2 g/100 g moisture, 41.3-44.0 g/100 g protein, 26.2-33.1 g/100 g fat and 5.9-6.5 g/100 g ash and 5.0-5.4 pH. Water activity (0.76-0.82) was sufficiently low to ensure shelf stability at ambient temperatures. In the second part beef and pork droëwors were formulated in accordance with these results and with similar fat content, dried for 2 days (30 °C, 40% relative humidity) and stored for 26 days (25 °C, 50% relative humidity); measuring moisture, water activity, pH and lipid oxidative stability (thiobarbituric acid reactive substances (TBARS)) weekly. At day 5, moisture and thus water activity of pork droëwors was slightly higher compared to beef ones and fat and ash content slightly lower (P ≤ 0.05) despite similar weight loss. Even with slightly less fat, TBARS in pork droëwors were significantly higher after drying and throughout storage (3.83 vs 0.99 mg MDA equivalents/kg dry matter at a maximum).

Inhibición del virus de pseudorrabia (Suid herpesvirus 1) por acción de un antiviral aislado de hojas de Melia azedarach / Inhibition of the pseudorabies virus (Suid herpesvirus 1) by an antiviral agent isolated from the leaves of Melia azedarach

Los extractos crudos y purificados de hojas verdes de Melia azedarach L (nombre vulgar: árbol del Paraíso) inhiben la acción citopática y la producción de viriones del virus de pseudorrabia (Suid herpesvirus 1) en células Vero. Para que esto ocurra el antiviral debe agregarse después de la adsorción viral y conservarse en el medio de cultivo hasta la cosecha del virus. La acción del antiviral vegetal es específica ya que se manifiesta en concentraciones que no son tóxicas para la célula huésped. El inhibidor no tiene propiedades virucidas ni impide la adsorción ni la penetración viral. Su blanco de acción es intracelular y se expresa aún agregado a las células infectadas cuatro horas después que el virus. De acuerdo con estos resultados se postula que su blanco de acción probable es la transcripción temprana de los genes virales

Inhibición del virus de pseudorrabia (Suid herpesvirus 1) por acción de un antiviral aislado de hojas de Melia azedarach / Inhibition of the pseudorabies virus (Suid herpesvirus 1) by an antiviral agent isolated from the leaves of Melia azedarach

Los extractos crudos y purificados de hojas verdes de Melia azedarach L (nombre vulgar: árbol del Paraíso) inhiben la acción citopática y la producción de viriones del virus de pseudorrabia (Suid herpesvirus 1) en células Vero. Para que esto ocurra el antiviral debe agregarse después de la adsorción viral y conservarse en el medio de cultivo hasta la cosecha del virus. La acción del antiviral vegetal es específica ya que se manifiesta en concentraciones que no son tóxicas para la célula huésped. El inhibidor no tiene propiedades virucidas ni impide la adsorción ni la penetración viral. Su blanco de acción es intracelular y se expresa aún agregado a las células infectadas cuatro horas después que el virus. De acuerdo con estos resultados se postula que su blanco de acción probable es la transcripción temprana de los genes virales (AU)