Evaluation of Functional Spray Coatings for Mitigating the Uptake of Volatile Phenols by Pinot Noir Wine Grapes via Blocking, Absorption, and/or Adsorption

Spray coatings have shown promising potential in preventing the uptake of smoke phenols from wildfires into wine grapes. Three cellulose nanofiber-based coatings with low methoxyl pectin or varying concentrations of chitosan were made into films and their potential for blocking, absorption, or adsorption of phenols (guaiacol, m-cresol, and syringol) was evaluated using a custom-built smoke diffusion box. The coatings were also applied to Pinot noir grapes in a vineyard. GC-MS analysis for smoke phenols from headspace gases of diffusion study and extractions of films indicated that chitosan-based films can block guaiacol and syringol, and all films are able to capture m-cresol. The type of coating and application time in a vineyard did not affect (P < 0.05) physicochemical properties, size, and weight of the berries, whereas chitosan-based coatings resulted in a higher anthocyanin content of berries. This study provided new information about the key mechanisms (i.e., blocking phenols) of coatings to mitigate smoke phenol uptake in wine grapes.

Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization

Previous studies have shown that humans can taste maltooligosaccharides [MOS; degree of polymerization (DP) of 3-20] but not maltopolysaccharides (MPS; DP of >20) and that their taste detection is independent of the canonical sweet taste receptor. The objectives of this study were to determine the DP ranges of target stimuli that are tasted and further to investigate the impact of DP on taste detectability. To achieve this goal, we prepared three food-grade MOS samples with narrow DP ranges using flash chromatography: low (4-6), medium (7-12), and high (14-21) DP samples. Following sample preparation, we asked subjects to discriminate the MOS stimuli from blanks after the stimuli were swabbed on the tip of tongue. All stimuli were initially presented at 75 mM. Acarbose, an α-glucosidase inhibitor, was added to all stimuli, including blanks, to prevent oral hydrolysis of MOS. After determining that all three MOS samples were detected at a significant degree, we conducted follow-up studies to explore whether the detection of these samples differed at a range of concentrations (18-56 mM). The results showed that detection rates of medium- and high-DP MOS varied in a concentration-dependent manner (p < 0.05). In contrast, low-DP MOS showed a consistent detection rate across concentrations tested. These results demonstrate that humans can taste MOS stimuli of all chain lengths and that relative taste detection rates are generally similar across MOS with varying chain lengths.

Chromatographic fractionation of food-grade oligosaccharides: Recognizing and avoiding sensory-relevant impurities

Flash chromatography utilizing microcrystalline cellulose (MCC) stationary phases and aqueous ethanol mobile phases have shown promise for the production of food-grade oligosaccharides. The current work extends the scope of these systems by demonstrating their use for the production of food-grade maltooligosaccharide preparations enriched in high degree of polymerization (DP) components. Furthermore, it is shown herein that caution must be exercised when using these MCC-based chromatographic systems in order to avoid sensory-relevant contamination of the final oligosaccharide preparations. Such contamination, most notably off-taste, is shown to arise from impurities common to commercially available MCC that manifest under certain chromatographic scenarios. A mitigation strategy based on washing the stationary phase with appropriate aqueous-ethanol solutions (i.e., accounting for the entire mobile phase concentration range) prior to oligosaccharide fractionation is presented as a means by which to avoid contamination.

Taste perception of oligosaccharides derived from pullulan

Recent studies indicate that humans can taste starch hydrolysis products (i.e. maltooligosaccharides; MOS). However, the structural specificity of oligosaccharides that elicit such perception is not known. This study investigated taste perception of pullulan-derived oligosaccharides (PDOS) that are structurally similar to MOS, but differ in that every third glycosidic linkage in PDOS is α-1,6, rather than α-1,4. Three food-grade PDOS stimuli were produced by limited-enzyme hydrolysis of pullulan. The resulting products were stimuli with degree of polymerization (DP) of 3, 6, and 9. Subjects discriminated all 3 stimuli from blanks at a significant level (P < 0.00001) in the absence of lactisole, a sweet taste inhibitor. In the presence of lactisole, the subjects could not detect DP 3 at a significant level (P > 0.05), but were able to detect DP 6 and 9 (P < 0.005), although the degree of detectability dropped significantly (P < 0.05). In a follow-up qualitative study, subjects made the target stimuli and glucose into 2 groups (glucose/DP 3 vs. DP 6/DP 9) and characterized both groups as mostly "sweet" with having different sweetness intensity. With lactisole, they described glucose and DP 3 as "taste like blank" (lactisole water) and found it challenging to describe DP 6 and 9 stimuli due to their subtle nature. These results suggest that taste perception of PDOS primarily depends on the sweet taste receptor, although they may elicit other sensory attributes; this is strikingly different from the reported taste of MOS. The potential impact of structural configuration on taste perception is further discussed.

Impact of functional spray coatings on smoke volatile phenol compounds and Pinot noir grape growth

The frequency and intensity of wildfires have been increasing over the last 50 years and negatively impacted the wine industry. Previous methods of smoke mitigation during grape processing have shown little impact in reducing smoke taint in wines. Therefore, a novel method of using edible spray coatings for vineyard application was developed to help prevent volatile smoke phenol uptake in wine grapes. Four cellulose nanofiber-based coating suspensions incorporated with chitosan and/or β-cyclodextrin were evaluated. Films derived from the coating suspensions were exposed to volatile phenols found in wildfire smoke (guaiacol, 4-methyl guaiacol, m-cresol, o-cresol, p-cresol, syringol, and 4-methyl syringol) and evaluated with ultraviolet-visible spectroscopy where the results indicated that the coatings could uptake smoke phenols in varying degrees. The coatings were also applied in a vineyard at three different application times during grape growth: pea-sized, pre-bunch closure, and both at pea-sized and pre-bunch closure. The results showed that the application time did not have a significant (p < 0.05) effect on berry size, weight, °Brix, pH, or titratable acidity. The type of coating, time of application and washing were found to impact the number of volatile phenols in the grapes after a smoke event. Results from this study indicated that edible coatings could help mitigate smoke uptake in wine grapes without sacrificing the growth and key composition parameters of wine grapes. PRACTICAL APPLICATION: This research provides a novel spray coating that can be applied to wine grapes in the vineyard to potentially mitigate volatile smoke compounds in wine grapes without impacting fruit growth and key compositional parameters of wine grapes, thus maintaining high quality of wines for consumers. Results from this study can also be potentially applied to other agricultural commodities to solve the issues caused by the wildfire smoke.

Role of Ascorbic Acid in the Extraction and Quantification of Potato Polyphenol Oxidase Activity

The ability to accurately measure the activity of polyphenol oxidase (PPO) in complex matrices is essential. A problem encountered when using spectrophotometric methods is interference due to ascorbic acid (AA), often used as an enzyme “protecting agent” during PPO extraction. This study focuses on the nature of AA’s effect on spectrophotometric determinations of PPO activity as well as enzyme extraction. Potato extracts and semi-purified PPO were used as enzyme sources. The inactivation of PPO attributed to AA is substrate-mediated. The extent of AA-dependent inactivation of PPO in model systems varied between substrates. AA only slows mechanism-based inactivation of PPO induced by catechol, possibly owing to the prevention of quinone formation. AA minimally protects PPO activity during enzyme extraction. The problem associated with AA in PPO assay could be circumvented by using ascorbate oxidase to remove AA when catechol is the primary substrate or by using chlorogenic acid as the primary substrate.

The Sweet Taste of Acarbose and Maltotriose: Relative Detection and Underlying Mechanism

Although sweet-tasting saccharides possess similar molecular structures, their relative sweetness often varies to a considerable degree. Current understanding of saccharide structure/sweetness interrelationships is limited. Understanding how certain structural features of saccharides and/or saccharide analogs correlate to their relative sweetness can provide insight on the mechanisms underlying sweetness potency. Maltotriose is a short-chain glucose-based oligosaccharide, which we recently reported to elicit sweet taste. Acarbose, an α-glucosidase inhibitor, is a pseudo-saccharide that has an overall resemblance to a glucose-based oligosaccharide and thus may be viewed as a structural analog. During other studies, we recognized that acarbose can also elicit sweet taste. Here, we formally investigated the underlying taste detection mechanism of acarbose, while confirming our previous findings for maltotriose. We found that subjects could detect the sweet taste of acarbose and maltotriose in aqueous solutions but were not able to detect them in the presence of a sweet taste inhibitor lactisole. These findings support that both are ligands of the human sweet taste receptor, hT1R2/hT1R3. In a separate experiment, we measured the relative sweetness detection of acarbose, maltotriose, and other sweet-tasting mono- and disaccharides (glucose, fructose, maltose, and sucrose). Whereas maltotriose was found to have a similar discriminability profile to glucose and maltose, the discriminability of acarbose matched that of fructose at the concentrations tested (18, 32, and 56 mM). These findings are discussed in terms of how specific molecular features (e.g., degree of polymerization and monomer composition) may contribute to the relative sweetness of saccharides.

Information Retrieval in Food Science Research II: Accounting for Relevance When Evaluating Database Performance

The impetus for this study is the limited amount of information on performance characteristics of food science-encompassing online bibliographic databases. Database usage is an important element in modern research because a comprehensive understanding of current knowledge is essential for effective, unbiased hypothesis formulation and testing. Six databases commonly recommended by academic libraries for information retrieval in the food sciences (Academic Search Premier [ASP], Agricultural Online Access [AGRICOLA], CAB Direct, Food Science and Technology Abstracts [FSTA], PubMed, and Web of Science [WoS]) were compared in a case study based on the research topic "in vitro bile acid binding properties of dietary lignin." A complex string of search terms was used for citation retrieval, and predetermined inclusion/exclusion criteria were used to determine the relevancy of retrieved articles. Searching WoS and CAB Direct returned the greatest number of relevant articles, followed closely by FSTA, PubMed, and AGRICOLA. FSTA and AGRICOLA returned the highest ratios of relevant-to-irrelevant articles, followed closely by CAB Direct. None of the databases, when used alone, recovered all of the relevant articles identified in the study; WoS indexed the highest percentage of relevant articles identified (WoS = 10; total = 19). WoS also had the highest number of relevant articles that were unique to any one database. The thoroughness of searching the complete group of databases was tested by comparison of retrieved citations with those found in relevant review articles, revealing the need for testing overall inclusivity. PRACTICAL APPLICATION: Comprehensive online information retrieval is the most efficient means of accessing current knowledge. Awareness of current knowledge is essential for effective, unbiased decision making in private sector and academic/government-based research endeavors. Thus, online database usage is an essential element of modern food science research. This paper provides tangible examples of the performance characteristics of online bibliographic databases commonly recommended for information retrieval in the food sciences. The paper is written so as to aid the reader in making decisions with respect to database usage for the recovery of topic-relevant peer-reviewed articles germane to their area of research.

Information Retrieval in Food Science Research: A Bibliographic Database Analysis

The aim of the present research was to ascertain the importance of electronic bibliographic database selection and multiple database usage during the information retrieval phase of research in the food sciences. Six commonly recommended databases were compared with respect to overall journal coverage and journal overlap. Databases were also evaluated with respect to coverage of food science-based journals and the extent of article coverage therein. A case study approach, focused on bile acid/dietary fiber interactions, was used to illustrate the ramifications of database selection/usage when dealing with specific research topics. Databases differed with respect to the breadth of disciplines covered, the total number of journals indexed, the number of food science discipline-specific journals indexed, and the number of articles included per indexed journal. All of the databases contained citations that were unique to the given database. The data resulting from the case study provide an example of the extent to which relevant information may be missed if pertinent databases are not mined. In the present case, over half of the articles retrieved on the focus research topic were unique to a single database. The combined data from this study point to the importance of thoughtful database selection and multiple database usage when comprehensively assessing knowledge in the food sciences. PRACTICAL APPLICATION: This paper provides insights into article database usage for food science-relevant information retrieval. Online information retrieval is an efficient way to assess current knowledge in any of the food science disciplines. Acquired knowledge in turn is the underpinning of effective problem solving; whether it be private sector- or academic/government-based research.

Oral Digestion and Perception of Starch: Effects of Cooking, Tasting Time, and Salivary α-Amylase Activity

Since starch is a significant part of human diet, its oral detection would be highly beneficial. This study was designed to determine whether starch or its degradation products can be tasted and what factors influence its perception. Subjects were asked 1) to taste 8% raw and cooked starch samples for 5, 15, and 35 s and rate perceived intensities of sweetness and "other" taste (i.e., other than sweet), 2) to donate saliva to obtain salivary flow rate (mg/s) and salivary α-amylase activity (per mg saliva), and 3) to fill out a carbohydrate consumption survey. Subsequently, in vitro hydrolysis of starch was performed; saliva was collected from 5 subjects with low and high amylase activities and reacted with 8% raw and cooked starch at 2, 15, and 30 s. Hydrolysis products were then quantified using a High performance liquid chromatography. The results showed cooking increased the digestibility of starch such that the amount of hydrolysis products increased with reaction time. However, cooking did not influence taste ratings, nor were they influenced by tasting time. Subjects' salivary amylase activities were associated with the efficacy of their saliva to degrade starch, in particular cooked starch, and thus the amount of maltooligosaccharide products generated. Effective α-amylase activity [i.e. α-amylase activity (per mg saliva) × salivary flow rate (mg/s)] and carbohydrate consumption score (i.e. consumption frequency × number of servings) were also independently associated with sensory taste ratings. Human perception of starch is undoubtedly complex as shown in this study; the data herein point to the potential roles of salivary α-amylase activity and carbohydrate consumption in the perception of cooked starch.

Overcoming Reductant Interference in Peroxidase-Based Assays for Hydrogen Peroxide Quantification

A problem commonly encountered when using peroxidase-based methods for hydrogen peroxide quantification in biobased matrixes is interference due to the presence of endogenous reductants. Such assays are typically based on the generation of an oxidized reporter molecule in direct proportion to the amount of hydrogen peroxide reduced in the peroxidase-catalyzed reaction. Endogenous reductants confound such assays by reducing the oxidized reporter molecule, thus resulting in underestimates of hydrogen peroxide content. In the present work, we demonstrate how this problem can be circumvented by selectively oxidizing offending compounds by treatment with the oxidized reporter molecule prior to initiating the peroxidase reaction for hydrogen peroxide quantification. The approach is demonstrated using horseradish peroxidase, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), as the reporter molecule and a representative garlic paste as the hydrogen peroxide-containing biobased matrix. The approach is expected to be generally applicable to a wide range of peroxidase-based assays when applied to complex biobased systems.

Human taste detection of glucose oligomers with low degree of polymerization

Studies have reported that some animals, including humans, can taste mixtures of glucose oligomers (i.e., maltooligosaccharides, MOS) and that their detection is independent of the known T1R2/T1R3 sweet taste receptor. In an effort to understand potential mechanisms underlying the taste perception of glucose oligomers in humans, this study was designed to investigate: 1) the variability of taste sensitivity to MOS with low degree-of-polymerization (DP), and 2) the potential role of hT1R2/T1R3 in the MOS taste detection. To address these objectives, a series of food grade, narrow-DP-range MOS were first prepared (DP 3, 3–4, 5–6, and 6–7) by fractionating disperse saccharide mixtures. Subjects were then asked to discriminate these MOS stimuli as well as glucose (DP 1) and maltose (DP 2) from blanks after the stimuli were swabbed on the tongue. All stimuli were presented at 75 mM with and without a sweet taste inhibitor (lactisole). An α-glucosidase inhibitor (acarbose) was added to all test stimuli to prevent oral digestion of glucose oligomers. Results showed that all six stimuli were detected with similar discriminability in normal tasting conditions. When the sweet receptor was inhibited, DP 1, 2, and 3 were not discriminated from blanks. In contrast, three higher-DP paired MOS stimuli (DP 3–4, 5–6, and 6–7) were discriminated from blanks at a similar degree. Overall, these results support the presence of a sweet-independent taste perception mechanism that is stimulated by MOS greater than three units.

Humans Can Taste Glucose Oligomers Independent of the hT1R2/hT1R3 Sweet Taste Receptor

It is widely accepted that humans can taste mono- and disaccharides as sweet substances, but they cannot taste longer chain oligo- and polysaccharides. From the evolutionary standpoint, the ability to taste starch or its oligomeric hydrolysis products would be highly adaptive, given their nutritional value. Here, we report that humans can taste glucose oligomer preparations (average degree of polymerization 7 and 14) without any other sensorial cues. The same human subjects could not taste the corresponding glucose polymer preparation (average degree of polymerization 44). When the sweet taste receptor was blocked by lactisole, a known sweet inhibitor, subjects could not detect sweet substances (glucose, maltose, and sucralose), but they could still detect the glucose oligomers. This suggests that glucose oligomer detection is independent of the hT1R2/hT1R3 sweet taste receptor. Human subjects described the taste of glucose oligomers as "starchy," while they describe sugars as "sweet." The dose-response function of glucose oligomer was also found to be indistinguishable from that of glucose on a molar basis.

Overexpression of acetyl-CoA synthetase in Saccharomyces cerevisiae increases acetic acid tolerance

Acetic acid-mediated inhibition of the fermentation of lignocellulose-derived sugars impedes development of plant biomass as a source of renewable ethanol. In order to overcome this inhibition, the capacity of Saccharomyces cerevisiae to synthesize acetyl-CoA from acetic acid was increased by overexpressing ACS2 encoding acetyl-coenzyme A synthetase. Overexpression of ACS2 resulted in higher resistance to acetic acid as measured by an increased growth rate and shorter lag phase relative to a wild-type control strain, suggesting that Acs2-mediated consumption of acetic acid during fermentation contributes to acetic acid detoxification.

Turbidity-based assay for polygalacturonic acid depolymerase activity

A technically simple and inexpensive discontinuous turbidity assay for qualitative and/or quantitative assessments of polygalacturonic acid depolymerase activity is presented. The enzyme reaction is initiated by the addition of enzyme preparation to a reaction mixture containing 0.02% polygalacturonic acid (PGA) in acetate buffer. The progress of the reaction is monitored by terminating aliquots of the reaction mixture (via heat treatment at appropriate times), subsequently adding poly(diallyldimethylammonium chloride) (PDADMAC) for turbidity development (approximately 30 min), and then measuring the turbidity (typically at 420 nm) of the resulting PGA-PDADMAC complex-containing solution. PGA depolymerase activity causes a decrease in the observed turbidity of PGA-PDADMAC-containing solutions because the stability of the interpolyelectrolyte PGA-PDADMAC complex is a function of the degree of polymerization of the PGA. The rate of turbidity change is herein shown to be proportional to a relatively wide range of enzyme concentrations. The assay is demonstrated using a commercial pectinase preparation and tomato fruit extracts.

Enzymatic saccharification and fermentation of xylose-optimized dilute acid-treated lignocellulosics

The cellulose reactivity of two lignocellulosic feedstocks, switchgrass and poplar, was evaluated under straight saccharification (SS) and simultaneous saccharification and fermentation (SSF) conditions following dilute sulfuric acid pretreatments designed for optimum xylose yields. The optimum pretreatment conditions, within the constraints of the experimental system (Parr batch reactor), were 1.2% acid, 180 degrees C, and 0.5 min for switchgrass and 1% acid, 180 degrees C, and 0.56 min for poplar. The cellulase enzyme preparation was from Trichoderma reesei and fermentations were done with Saccharomyces cerevisiae. Time courses for SS were monitored as the sum of glucose and cellobiose; those for SSF as the sum of glucose, cellobiose, and ethanol. Percentage conversions under SS conditions were 79.1% and 91.4% for the pretreated poplar and switchgrass feedstocks, respectively. Analogous values under SSF conditions were 73.0% and 90.3% for pretreated poplar and switchgrass, respectively.

Cellulose-based chromatography for cellooligosaccharide production

The potential of using cellulose stationary phases for the chromatographic fractionation of cellooligosaccharide preparations has been explored. The impetus for the work is the current interest in using cellooligosaccharides as functional nondigestible oligosaccharides in foods. The conceptual studies illustrate the potential of using ethanol-water mobile phases in conjunction with cellulose stationary phases for cellooligosaccharide fractionation. Cellooligosaccharide solubility in ethanol-water mixtures and their elution order from cellulose-based columns using ethanol-water mobile phases were shown to be in line with their degree of polymerization (DP), with the higher DP cellooligosaccharides being less soluble and having longer retention times. The retention volume for all COS increased with increased temperature. Both microcrystalline and fibrous cellulose preparations were shown to work as chromatographic stationary phases. The application experiments demonstrate the potential of using cellulose stationary phases for the cleanup and fractionation of cellooligosaccharide mixtures generated via acid-catalyzed hydrolysis of cellulose.

Quantitative Analysis of Cellulose-Reducing Ends

Methods for the quantification of total and accessible reducing ends on traditional cellulose substrates have been evaluated because of their relevance to enzyme-catalyzed cellulose saccharificaion. For example, quantification of accessible reducing ends is likely to be the most direct measure of substrate concentration for the exo-acting, reducing end-preferring cellobiohydrolases. Two colorimetric assays (dinitrosalicylic acid [DNS] and bicinchoninic acid [BCA] assay ) and a radioisotope approach (NaB3H4 labeling) were evaluated for this application. Cellulose substrates included microcrystalline celluloses, bacterial celluloses, and filter paper. Estimates of the number of reducing ends per unit mass cellulose were found to be dependent on the assay system (i.e. the DNS and BCA assays gave strikingly different results). DNS-based values were several-fold higher than those obtained using the BCA assay, with fold-differences being substrate specific. Sodium borohydride reduction of celluloses, using cold or radiolabeled reagent under relatively mild conditions, was used to assess the number of surface (solvent-accessible) reducing ends. The results indicate that 30-40% of the reducing ends on traditional cellulose substrates are not solvent accessible; that is, they are buried in the interior of cellulose structures and thus not available to exo-acting enzymes.

Enzyme-catalyzed saccharification of model celluloses in the presence of lignacious residues

Experiments were designed to determine the relevance of enzyme partitioning, between the cellulose and non-cellulose components of pretreated biomass, with respect to rates of cellulose saccharification in a typical biomass-to-ethanol process. The experimental system included three cellulose preparations (differing in physicochemical properties): a representative lignin-rich noncellulosic residue (prepared from dilute acid-pretreated switchgrass), an acid-extracted lignin preparation, and a complete Trichoderma reesei cellulase preparation. Enzyme-reactor conditions were typical of those commonly used in biomass-to-ethanol studies. The results were found to be dependent on both the lignin and cellulose preparations used. The noncellulosic lignacious residue, when supplemented at up to 40% (w/w) in cellulose-cellulase reaction mixtures, had little effect on rates and extents of cellulose saccharification. Overall, the results suggest that enzyme partitioning between cellulose and the noncellulosic component of a pretreated feedstock is not likely to have a major impact on cellulose saccharification in typical biomass-to-ethanol processes.

Aryl thioglycoside-based affinity purification of exo-acting cellulases

The influence of ligand-coupling chemistry and mobile-phase composition on the interaction of exo-acting cellulases with an immobilized complementary ligand was investigated. p-Aminophenyl 1-thio-beta-D-cellobioside (APTC) was used as a representative affinity ligand to which exo-acting cellulases (cellobiohydrolases, CBHs) preferentially bind. A "crude" cellulase preparation from the fungus Trichoderma reesei served as an enzyme source. The adsorption properties of the two principal exo-acting CBHs in this preparation, CBH I and CBH II, are shown to be distinctly different under several scenarios. Their relative affinities, based on column elution behavior and partition equilibrium experiments, are shown to be highly dependent on the functional groups employed for ligand coupling, the extent of functional group hydrolysis, the composition of the mobile phase, and the inherent nature of the enzymes. The dependency on the chemistry of the supporting matrix was illustrated using agarose supports containing cyanate ester, N-hydroxy-succinimide, and epoxy functional groups. When compared under apparent optimal conditions, the affinity of CBH II for immobilized APTC was approximately 10-fold that of CBH I. However, selective adsorption of CBH I or CBH II can be achieved by adjusting experimental parameters.

Analysis of biomass cellulose in simultaneous saccharification and fermentation processes

A direct method for determining the cellulose content of biomass residues resulting from simultaneous saccharifiaction and fermentation (SSF) experiment has been developed and evaluated. The method improves on classical cellulose assays by incorporating the enzymatic removal of yeast glucans from the biomass residue prior to acid hydrolysis and subsequent quantification of cellulose-derived glucose. An appropriate cellulase-free, commercially available, yeast-lysing enzyme preparation from Cytophaga was identified. A freeze-drying step was identified as necessary to render the SSF yeast cells susceptible to enzymatic lysis. The method was applied to the analysis of cellulose and yeast-associated glucans in SSF residues from three pretreated feedstocks; hybrid poplar, switchgrass, and cornstover. Cellulose assays employing the lysing-enzyme preparation demonstrated relative errors up to 7.2% when yeast-associated glucans were not removed prior to analysis of SSF residues. Enzymatic lysis of SSF yeast cells may be viewed as a general preparatory procedure to be used prior to subsequent chemical and physical analysis of SSF residues.

Nominal response of passage rates to fiber particle size in rats

The influence of wheat bran particle size on the rate of passage of digesta through the rat gut was investigated. Small and large particle size wheat bran-supplemented diets were used in combination with the particulate digestion marker chromium mordanted bran (CrMB) and the soluble digestion marker cobalt-EDTA (Co EDTA). The particle size of CrMB did not significantly affect the estimates of marker residence halftime (t 1/2), mean retention time or transit time, when administered to animals fed a large particle bran diet. Utilization of different particle size bran diets and a common small particle CrMB marker tended to result in a longer t 1/2 and mean retention time in the smaller particle bran diet. Therefore, the selection of dietary particle size, but not CrMB particle size, tended to influence the estimates of t 1/2 and mean retention time. Similarly, the Co EDTA t 1/2, mean retention time and transit time tended to be longer in small particle bran-fed animals than in large particle bran-fed animals. In some comparisons the mean retention time of Co EDTA was significantly less (P less than 0.05) than that of CrMB, indicating that preferential retention of particles relative to solutes can occur in rats. Nevertheless, the overall movement of the liquid and particles largely corresponded.

Utilization of purified cellulose in fiber studies

Purified cellulose-type fiber products are widely used in experimental nutrition. Their use in a broad spectrum of studies may potentially lead to the acceptance of the misconception that the various commercially available cellulose products are equivalent. In this paper we have attempted to show that this is not the case. The comparative structural data of Table 2 and the compositional data of Olsen et al provide examples which indicate that purified cellulose preparations should not necessarily be considered equivalent. Unfortunately, our current lack of understanding of how fibers are metabolized and how they may affect specific physiological parameters makes it difficult to determine which, if any, of the measurable structural and chemical properties will be of relevance for a given in vivo study. At present, it appears that researchers utilizing/evaluating the consequences of consuming a purified cellulose-type fiber would be prudent to provide at least a limited amount of data on the properties of the cellulose preparation used in their studies. The characterization of the cellulose product may be done by a variety of methods depending on the expertise of the laboratory. The methods and results discussed in this paper provide an example of the type of information which may be obtained from an in vitro characterization of cellulose products.

Influence of cellulose structure on its digestibility in the rat

The effect of modifying the structural properties of a purified cellulose on its subsequent digestion in the rat was determined. The three structurally unique types of cellulose used in the study were a commercial microcrystalline cellulose, a ball-milled cellulose, and an acid-swollen cellulose. The ball-milled cellulose and the acid-swollen cellulose were prepared from the microcrystalline cellulose starting material. Differences in structure between the types of cellulose were determined by X-ray diffraction measurements and by analysis of their in vitro enzymatic saccharification. The extent of fermentation of each type of cellulose within the rat intestinal tract was determined. Each of the three types of cellulose had a unique structure with respect to its measured crystallinity index and its rate of degradation in vitro by cellulase enzymes. The measured in vivo digestion coefficient for microcrystalline, ball-milled, and acid-swollen cellulose was 8.8, 12.2 and 20.3%, respectively. This represents a significant difference (P less than 0.05) in the extent of fermentation of the different structural types of cellulose within the rat intestine. The results demonstrate that modifying the structural properties of dietary cellulose can affect in vivo response.

Kinetic analysis of the mechanism of Escherichia coli dihydrofolate reductase

A kinetic mechanism is presented for Escherichia coli dihydrofolate reductase which describes the full time course of the enzymatic reaction over a wide range of substrate and enzyme concentrations at pH 7.2 and 20 degrees C. Specific rate constants were estimated by computer simulation of the full time course of single turnover, burst, and steady-state experiments using both nondeuterated and deuterated NADPH. The mechanism involves the random addition of substrates, but the substrates and enzyme are not at equilibrium prior to the chemical transformation step. The rate-limiting step follows the chemical transformation, and the maximum velocity of the reaction is limited by the release of the product tetrahydrofolate. The full time course of the reaction is markedly affected by the formation of the enzyme-NADPH-tetrahydrofolate abortive complex, but not by the enzyme-NADP-dihydrofolate abortive complex.

The interaction of anions with native and phenylglyoxal-modified human serum transferrin

The interaction of various anions with human serum transferrin was investigated due to the concomitant binding of iron and a synergistic anion to form the transferrin-anion-iron complex. Two tetrahedral oxyanion oxidizing agents, periodate and permanganate, were found to partially inactivate transferrin when used at equimolar ratios of oxidizing agent to protein active sites. Hypochlorite, a strong oxidizing agent with little structural similarity to periodate and permanganate, had little effect on iron-binding activity when used at similar low molar ratios of reagent to transferrin active sites. Transferrin treated with a 3:1 molar ratio of periodate or permanganate to active sites lost 74 or 67% of its iron-binding capacity, respectively. The composition of the buffer affected the extent of transferrin inactivation by periodate and permanganate; for example, the extent of inactivation by periodate was threefold greater in a borate buffer than in a phosphate buffer. Comparative oxidations in buffer systems suggest the following order of affinity of three buffer anions for the apotransferrin metal-binding center: phosphate greater than bicarbonate greater than borate. The interaction of phosphate ions with the iron-transferrin complex was also examined due to the increased susceptibility to periodate inactivation of iron-saturated transferrin in phosphate buffer (M. H. Penner, R. B. Yamasaki, D. T. Osuga, D. R. Babin, C. F. Meares, and R. E. Feeney (1983) Arch. Biochem. Biophys. 225, 740-747). The apparent destabilization of the iron-transferrin complex in phosphate buffer was found to be due to the competitive removal of iron by phosphate from the iron-protein complex. We found that phenylglyoxal-modified Fe-transferrin, with no loss of bound iron, was much more resistant to iron removal by phosphate and other competitive chelators.

Substrate-induced hysteresis in the activity of Escherichia coli dihydrofolate reductase

Full time course studies of the kinetic activity of Escherichia coli dihydrofolate reductase show that there is an increase in activity with time. The half-time for this hysteretic behavior is about 9 s. Preincubation of the enzyme with either of the substrates abolishes the lag and results in initial velocities which are 2-2.3-fold faster than those observed for the non-preincubated enzyme. The kinetic properties of the activated and nonactivated forms of the enzyme appear to be similar as measured by the full time course of the reaction. The results are consistent with observations for NADPH binding studies that the enzyme exists in two interconvertible forms, one of which is incapable of binding NADPH (Cayley, P. J., Dunn, S. M. J., and King, R. W. (1981) Biochemistry 20, 874-879).

Interaction of oxidized chicken ovotransferrin with chicken embryo red blood cells

Iron-saturated chicken ovotransferrin was chemically oxidized with NaIO4, converting 50% of its methionine residues to their sulfoxide derivatives while maintaining 95% of its iron-binding activity. The oxidized chicken ovotransferrin was able to deliver iron to the chicken embryo red blood cell for heme synthesis. From competition experiments, oxidized diferric chicken ovotransferrin was estimated to be approx. 65% as efficient as unmodified diferric chicken ovotransferrin at competing with diferric (55Fe2) chicken ovotransferrin for the iron-donating sites of the chicken embryo red blood cells. The presence of apo chicken ovotransferrin preparations (native or oxidized) in the incubation medium had little effect on the rate of iron incorporation into heme from diferric chicken ovotransferrin. The effect of modifying the periodate-susceptible methionine residues in chicken ovotransferrin was small but significant. These methionine residues do not appear critical for the interaction of chicken ovotransferrin with the chicken embryo red blood cell receptors, the incorporation of chicken ovotransferrin into the cell, or the release of iron from chicken ovotransferrin for heme synthesis.

Comparative oxidations of tyrosines and methionines in transferrins: human serum transferrin, human lactotransferrin, and chicken ovotransferrin

Periodate treatments of apo human serum transferrin (HST), and apo chicken ovotransferrin (COT) were previously reported to cause a rapid loss of Fe+3 binding capacity, with a loss of 3 to 5 tyrosine residues [P. AZARI AND J. L. PHILLIPS (1970) Arch. Biochem. Biophys. 138, 32-38; K. F. GEOGHEGAN, J. L. DALLAS, AND R. E. FEENEY (1980) J. Biol. Chem. 255, 11429-11434]. The effects of periodate and hydrogen peroxide on human lactotransferrin (HLT), HST, and COT have been compared. All three apotransferrins were rapidly inactivated and lost approximately 4 to 5 tyrosine residues by 5 mM periodate treatment; their iron complexes had little or no inactivation and losses of approximately 1 to 2 tyrosine residues. All three iron transferrins were highly resistant to inactivation by 5 mM periodate in bicarbonate, with or without the addition of phosphate, while in phosphate (with ambient carbonate) Fe2HLT was highly resistant, Fe2COT slightly less resistant, and Fe2HST much less resistant. Similar oxidations of methionines to the sulfoxides were found in both the apo and iron forms. After 150 min of 5 mM periodate treatment HST lost approximately 3 (apo 3.1, iron 2.8) of 9, HLT approximately 3 (apo 2.6, iron 2.9) of 6, and COT approximately 7 (apo 7.2, iron 7.2) of 11 methionines per mole of protein. In the presence of 8 M urea HST had essentially all of its methionine residues oxidized by periodate, but only lost part of its activity on renaturation. Treatment of all apo transferrins with 300 mM hydrogen peroxide resulted in little or no losses (less than 10%) in activity. HST lost approximately one-third of its methionines and no tyrosines during the 300 mM hydrogen peroxide treatment. Therefore the essentiality of tyrosines for all three transferrins was confirmed and the nonessentiality of methionines was demonstrated.

Assay of sulfacetamide sodium ophthalmic solutions by high-pressure liquid chromatography

A high-pressure liquid chromatographic method, using an absorption column and sulfabenzamide as the internal standard, is proposed for the determination of sulfacetamide sodium and its principal hydrolysis product, sulfanilamide, in eye drops. It affords an average recovery of 100.9% of added sodium sulfacetamide with a relative standard deviation of 1.9%.