Assessment of the Zinc and Copper Status in Alpaca.

This study was performed with the aim of investigating the concentration of zinc and copper in the blood of healthy alpacas (Vicugna pacos) kept in central Europe and to compare the concentration of Zn and Cu in plasma and in whole blood. A further objective was to evaluate blood Zn and Cu in relation to different micromineral supplementation, age and sex groups of alpacas. A total of 299 alpacas (224 adults and 75 crias) from 18 farms were included in this study. The concentrations of copper and zinc in plasma/whole blood were measured by flame atomic absorption spectrometry. The results of this study show high individual variability in plasma Zn (median 3.54, range 1.56-8.01 µmol/l), whole blood Zn (median 10.01, range 6.23-75.0 µmol/l), plasma Cu (median 7.53, range 2.93-16.41 µmol/l) and whole blood Cu (median 6.33, range 3.02-13.95 µmol/l). Plasma Zn was not significantly influenced by sex, age or feeding group. Whole blood Zn was only significantly higher in females than in males. The intake of Zn in all groups was equal to or higher than the nutritional recommendation. During excessive supplementation, Zn absorption decreased and thus blood Zn did not reflect the higher intake. Only a weak correlation was found (Spearman correlation coefficient r = 0.384; p > 0.01; n = 204) between plasma and whole blood Zn concentrations. Plasma copper concentration was significantly influenced by age, sex and feeding; whole blood Cu by age and feeding. However, neither plasma Cu nor whole blood Cu reflected the intake of the element. We found a close correlation between plasma and blood copper concentrations (Spearman correlation coefficient r = 0.9043; p ≤ 0.01; n = 99). According to our results, copper in plasma or blood is not a good indicator of copper intake.

Full value documentation in the Czech Food Composition Database.

BACKGROUND/OBJECTIVES: The aim of this project was to launch a new Food Composition Database (FCDB) Programme in the Czech Republic; to implement a methodology for food description and value documentation according to the standards designed by the European Food Information Resource (EuroFIR) Network of Excellence; and to start the compilation of a pilot FCDB. SUBJECTS/METHODS: Foods for the initial data set were selected from the list of foods included in the Czech Food Consumption Basket. Selection of 24 priority components was based on the range of components used in former Czech tables. The priority list was extended with components for which original Czech analytical data or calculated data were available. Values that were input into the compiled database were documented according to the EuroFIR standards within the entities FOOD, COMPONENT, VALUE and REFERENCE using Excel sheets. Foods were described using the LanguaL Thesaurus. RESULTS: A template for documentation of data according to the EuroFIR standards was designed. The initial data set comprised documented data for 162 foods. Values were based on original Czech analytical data (available for traditional and fast foods, milk and milk products, wheat flour types), data derived from literature (for example, fruits, vegetables, nuts, legumes, eggs) and calculated data. CONCLUSIONS: The Czech FCDB programme has been successfully relaunched. Inclusion of the Czech data set into the EuroFIR eSearch facility confirmed compliance of the database format with the EuroFIR standards. Excel spreadsheets are applicable for full value documentation in the FCDB.

Epidemiology and characterization of Staphylococcus epidermidis isolates from humans, raw bovine milk and a dairy plant.

Geographically related Staphylococcus epidermidis isolates from human patients (n=30), dairy farms (farmers and individual raw milk from cattle, n=36) and a dairy plant (n=55) were examined for epidemiological relatedness by pulsed-field gel electrophoresis and, using in vitro methods, for the ability to produce biofilm and antimicrobial resistance. Methicillin-resistant isolates (MRSE) were also identified and characterized. Isolates from farmers and dairy cattle were found to be genetically related, while isolates from human patients were highly diverse. Some dairy plant isolates (18.2%) were closely related to those from dairy farms. Biofilm production and resistance to antimicrobial agents were most typical for isolates from human patients, of which 76.7% were MRSE. Methicillin resistance was also widespread in farm-related isolates (61.1%). This study indicates the possible transmission of S. epidermidis between cattle and farmers. Dairy products were not proven to be an important source of either human infections or methicillin-resistant strains.

The biofilm-positive Staphylococcus epidermidis isolates in raw materials, foodstuffs and on contact surfaces in processing plants.

Isolates from the "farm to fork" samples (182 isolates from 2779 samples) were examined genotypically (icaAB genes) and phenotypically (in vitro biofilm formation, typical growth on Congo red agar; CRA) with the aim to assess the risk of penetration of virulent strains of Staphylococcus epidermidis into the food chain. The contamination of meat and milk products was significantly higher in comparison with raw materials. Contamination of contact surfaces in the meat-processing plants was significantly lower than that of contact surfaces in the dairy plants. The ica genes (which precondition the biofilm formation) were concurrently detected in 20 isolates that also showed a typical growth on CRA. Two ica operon-negative isolates produced biofilm in vitro but perhaps by an ica-independent mechanism. The surfaces in the dairy plants and the milk products were more frequently contaminated with ica operon-positive strains (2.3 and 1.2 % samples) than the other sample types (0-0.6 % samples).

Lipolytic activity of poppy seed.

Crude lipase emulsion from poppy seed hydrolyses its endogenous substrate at an optimum pH of 4.9 and optimum temperature of 22--25 degrees C. The lipase emulsion is stable up to 50 degrees C. The enzyme is activated by low concentration of calcium ions; at higher concentrations a partial activity drop occurs. The addition of sodium chloride decrease the lipase activity, whereas casein, whey and bovine serum albumin stimulate its activity. The addition of sucrose does not affect the activity. During the enzymic reaction triglycerides are hydrolyzed yielding diglycerides, free fatty acids and to a lower extent monoglycerides as well.