Oils ain’t oils: can truffle-infused food additives improve detection of rare and cryptic mycophagous mammals?

2016 ◽  
Vol 38 (1) ◽  
pp. 12 ◽  
Author(s):  
Andrew W. Claridge ◽  
David J. Paull ◽  
Ross B. Cunningham
Keyword(s):  
Detection Rate ◽  
Peanut Butter ◽  
Food Additives ◽  
Food Additive ◽  
Camera Traps ◽  
Pseudocheirus Peregrinus ◽  
Rattus Fuscipes ◽  
Swamp Wallaby ◽  
Potorous Tridactylus ◽  
Ringtail Possum

We tested whether an artificial food additive, truffle oil, improved detection of mycophagous mammals when added to a standard bait type of peanut butter and rolled oats used with camera traps. Sixteen mammalian taxa were subsequently recorded, the most common being antechinus, bush rat (Rattus fuscipes), swamp wallaby (Wallabia bicolor) and long-nosed bandicoot (Perameles nasuta) as well as the long-nosed potoroo (Potorous tridactylus) and southern brown bandicoot (Isoodon obesulus). The only species for which detection rate was improved by the addition of truffle oil to standard bait was the ringtail possum (Pseudocheirus peregrinus), a species that has never been recorded eating fungi. In contrast, the total number of detections of all species at any given site was significantly higher, on average, using standard bait without truffle oil, as was the average number of detections of the partially mycophagous bush rat. Time to first detection of bush rats and swamp wallabies was significantly shorter using the standard bait type, compared with one with truffle oil added. Overall, the use of the truffle oil additive did not improve the chance or rate of detecting mycophagous mammals. To maximise the number of detections of mammals at camera traps the use of a standard bait type of peanut butter and rolled oats is recommended.

Will arboreal mammals use rope-bridges across a highway in eastern Australia?

2013 ◽  
Vol 35 (1) ◽  
pp. 30 ◽  
Author(s):  
Ross L. Goldingay ◽  
David Rohweder ◽  
Brendan D. Taylor
Keyword(s):  
Camera Traps ◽  
Brushtail Possum ◽  
The Pacific ◽  
Eastern Australia ◽  
Pseudocheirus Peregrinus ◽  
The Common ◽  
Common Brushtail Possum ◽  
Squirrel Glider ◽  
Road Crossing ◽  
Ringtail Possum

Artificial structures designed to promote road-crossing by arboreal mammals are increasingly being installed in Australia but there is a limited understanding of their usefulness. We studied five 50–70-m-long rope-bridges (encompassing three designs) erected across the Pacific Highway, a major freeway in eastern Australia. Native arboreal mammals showed a willingness to explore these structures, being detected by camera traps on four rope-bridges. The vulnerable squirrel glider (Petaurus norfolcensis) crossed on one rope-bridge at least once every 4.5 weeks over a 32-week period. The feathertail glider (Acrobates pygmaeus), common ringtail possum (Pseudocheirus peregrinus) and the common brushtail possum (Trichosurus vulpecula) were detected on one of two rope-bridges that extended under the freeway at creek crossings. The feathertail glider was detected on all three rope-bridge designs. Our results suggest that rope-bridges have the potential to restore habitat connectivity disrupted by roads for some arboreal mammals. Further research is needed to refine the design and placement of rope-bridges as well as to determine whether these structures promote gene flow.

Contrasting mammal responses to vegetation type and fire

2008 ◽  
Vol 35 (5) ◽  
pp. 395 ◽  
Author(s):  
D. B. Lindenmayer ◽  
C. MacGregor ◽  
A. Welsh ◽  
C. Donnelly ◽  
M. Crane ◽  
...  
Keyword(s):  
Fire History ◽  
Vegetation Type ◽  
Brushtail Possum ◽  
Vegetation Types ◽  
Terrestrial Mammals ◽  
Arboreal Marsupials ◽  
Pseudocheirus Peregrinus ◽  
Antechinus Stuartii ◽  
Rattus Fuscipes ◽  
Ringtail Possum

The response of terrestrial mammals and arboreal marsupials to past burning history as well as a year prior to, and then for 4 years after, a major wildfire in 2003 at Booderee National Park, Jervis Bay Territory was quantified. The present study encompassed extensive repeated surveys at a set of 109 replicated sites stratified by vegetation type and fire history. It was found that most species exhibited significant differences in presence and abundance between major vegetation types. Detections of long-nosed bandicoot (Perameles nasuta) increased significantly in all vegetation types surveyed, in both burnt and unburnt areas. Temporal patterns in captures of three species of small mammals (bush rat (Rattus fuscipes), swamp rat (Rattus lutreolus) and brown antechinus (Antechinus stuartii)) showed a trend for lower numbers of captures on burnt sites compared with unburnt sites. Three species of arboreal marsupials, common ringtail possum (Pseudocheirus peregrinus), greater glider (Petauroides volans) and common brushtail possum (Trichosurus vulpecula), were moderately common and all showed marked differences in abundance between vegetation types. Whereas P. peregrinus and P. volans exhibited a temporal decline between 2003 and 2006, T. vulpecula exhibited a general increase from 2003 levels. However, arboreal marsupial responses did not appear to be directly fire related.

Does baiting influence the relative composition of the diet of foxes?

2006 ◽  
Vol 33 (6) ◽  
pp. 481 ◽  
Author(s):  
Michael W. Roberts ◽  
Nick Dexter ◽  
Paul D. Meek ◽  
Matt Hudson ◽  
William A. Buttemer
Keyword(s):  
National Park ◽  
Common Species ◽  
Predator Pressure ◽  
Relative Composition ◽  
Pseudocheirus Peregrinus ◽  
The Common ◽  
Fox Control ◽  
Swamp Wallaby ◽  
Ringtail Possum

The changes in the diet of foxes (Vulpes vulpes) in the Jervis Bay Region was assessed following a long-term baiting program by analysing the composition of fox faecal excreta (scats). In all, 470 fox scats were collected between April and August 2003 from two baited sites, Booderee National Park (BNP) and Beecroft Peninsula, and from two unbaited sites in the southern and northern parts of Jervis Bay National Park (SJBNP and NJBNP respectively). Diet was compared between these sites and mammalian diet was also compared from scats collected before baiting in 1996 and after baiting in 2000 at Beecroft Peninsula and in 2001 at Booderee National Park. In 2003, the most common species consumed by foxes was the common ringtail possum (Pseudocheirus peregrinus), except at unbaited NJBNP, where the swamp wallaby (Wallabia bicolor) was the most frequent dietary item. Significant dietary differences were found between unbaited and baited sites, with the long-nosed bandicoot (Perameles nasuta) and P. peregrinus featuring more in the diet of foxes from the baited sites. Marked increases in the frequency of occurrence of P. peregrinus and P. nasuta in fox scats occurred from before baiting through to after baiting. Relative fox abundance, as indexed by the number of scats collected per kilometre, was lowest in Booderee, followed by Beecroft, then SJBNP, with NJBNP having the highest relative abundance of foxes. We suggest that baiting did affect the diet of foxes on both peninsulas and that the dietary changes across baiting histories were intrinsically related to an increase in abundance in some taxa as a result of relaxed predator pressure following sustained fox control. However, the lack of unbaited control sites over the whole study precludes a definitive conclusion.

Microbiological analysis of popular spreads used in restaurants inside Dhaka city, Bangladesh

2020 ◽  
Vol 10 (1) ◽  
pp. 16-19
Author(s):  
Tasnia Ahmed ◽  
Md Aftab Uddin
Keyword(s):  
Raw Materials ◽  
Peanut Butter ◽  
Food Additives ◽  
Microbiological Analysis ◽  
Dhaka City ◽  
Acceptable Result ◽  
Fast Foods ◽  
Public Consumption ◽  
Viable Bacteria ◽  
Almost All

Spreads are used widely for making the fast foods more amazing and tasty. Varieties and cross combinations of ingredients are used to make many flavours of fast foods. Different restaurants prepare their signature spreads for attracting people but this can cause opposite result if not prepared using high quality raw materials and proper hygienic conditions are not maintained. Current study was conducted on ten different types of spreads (pesto, cilantro, queso, tomato sauce, peanut butter, honey, mustard, cream cheese, chocolate sauce and butter) which are used by the local restaurants in Dhaka city, Bangladesh. Almost all the samples (nine out of ten) harbored total viable bacteria exceeding the standard limit. Four spread samples showed high fungal count (102 cfu/gm). Four samples showed to be positive (˃101/ml recommended acceptable count) for Escherichia coli and Klebsiella spp. which indicates that these spread cannot be recommended for public consumption. Among all the samples examined, only chocolate sauce showed acceptable result without the presence of coliforms, Staphylococcus spp. and Pseudomonas spp. This finding suggests proper maintenance of sanitation in spread preparation and selling area. A proper guidelines and monitoring can help keep up the quality of food additives. Stamford Journal of Microbiology, Vol.10 (1) 2020: 16-19

Micellization Behaviour of Cationic Surfactants in the Presence of Food Additives: Conductance and Spectroscopic Investigations

2020 ◽  
Vol 10 ◽  
Author(s):  
Sonika Arti ◽  
Neha Aggarwal
Keyword(s):  
Glutamic Acid ◽  
Cationic Surfactants ◽  
Hydrophobic Interactions ◽  
Food Additives ◽  
Specific Conductance ◽  
Food Additive ◽  
Nmr Studies ◽  
Degree Of Ionization ◽  
Increase With Increase ◽  
Micellization Process

Aim: The micellization behavior of cationic surfactants have been studied in the presence of food additives. Objectives: Micellization behaviour of cationic surfactants, cetyltrimethylammonium bromide (CTAB) and tetradecyltrimethylammonium bromide (TTAB) has been studied in water and in various concentrations of salts (food additives) L-glutamic acid, sodium propionate, sodium citrate tribasic dihydrate and disodium tartrate dihydrate at (298.15, 308.15 and 318.15) K. Methods: Two methods used in the present study are specific conductance measurements and spectroscopy (NMR) studies. Results: From the specific conductance(κ), various parameters such as critical micelle concentration (CMC), degree of ionization of micelle (α), standard Gibbs free energy (ΔGom), enthalpy (ΔHom), and entropy (ΔSom) of micellization have also been calculated. Thermodynamic parameters related to the micellization process were also analyzed through NMR studies. Conclusion: The CMC values are influenced by the presence of food additive. The magnitude of CMC values increase with increase in concentration of food additive. In all the cases, enthalpy of micellization, ∆Hom values are found to be negative whereas entropy of micellization, ∆S om values are positive which indicate that hydrophobic interactions play a major role in the micellization process. Also, NMR studies reveal that tartrate and citrate are more hydrated than glutamic acid and propionate, resulting in more downfield shift.

ASSESSMENT OF ANTIOXIDANT AND HEPATOPROTECTIVE ACTION OF FOOD ADDITIVES, OBTAINED FROM GRAPE POMACE

2018 ◽  
Author(s):  
Н.Н. КОРНЕН ◽  
С.А. КАЛМАНОВИЧ ◽  
Т.А. ШАХРАЙ ◽  
В.И. МАРТОВЩУК ◽  
Е.В. КУЗЬМИНОВА ◽  
...  
Keyword(s):  
Comparative Evaluation ◽  
Food Additives ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Food Additive ◽  
Grape Pomace ◽  
Laboratory Animals ◽  
Diene Conjugates ◽  
Grape Varieties ◽  
Alanine Aminotransferase Activity

Проведена сравнительная оценка эффективности антиоксидантного и гепатопротекторного действия пищевых добавок, полученных из выжимки винограда белых сортов по различным технологиям, в экспериментах на лабораторных животных. Установлено, что пищевая добавка «Порошок виноградный» (ПВ), полученная из выжимки винограда белых сортов по разработанной технологии, позволяет, по сравнению с контрольным образцом пищевой добавки, в большей степени снизить в сыворотке крови содержание продуктов перекисного окисления липидов – малонового диальдегида, диеновых коньюгатов и кетодиенов, что свидетельствует о более высокой эффективности антиоксидантного действия ПВ на организм животных, обусловленной большим содержанием микронутриентов с антиоксидантными свойствами. Добавка ПВ проявляет более высокую эффективность гепатопротекторного действия, заключающуюся в значительном снижении уровня активности аланинаминотрансферазы в сыворотке крови, по сравнению с контрольным образцом добавки. Comparative evaluation of the effectiveness of antioxidant and hepatoprotective action of food additives which obtained from grape pomace white varieties for various technologies, was carried out in experiments on laboratory animals. It is established that the food additive “Grape Powder” (GP), obtained from the pomace of white grape varieties by the developed technology, allows, in comparison with the control sample of the food additive, to reduce the content of lipid peroxidation products in the serum to a greater extent – Malon dialdehyde, diene conjugates and ketodienes, which indicates a higher efficiency of antioxidant action of GP on the organism of animals, due to the high content of micronutrients with antioxidant properties. The additive GP shows a higher efficiency of hepatoprotective action, which consists in a significant reduction in the level of alanine aminotransferase activity in the blood serum, compared to the control sample of the additive.

scholarly journals Long-term monitoring of margays (Leopardus wiedii): Implications for understanding low detection rates

PLoS ONE ◽  
2021 ◽  
Vol 16 (3) ◽  
pp. e0247536
Author(s):  
Bart J. Harmsen ◽  
Nicola Saville ◽  
Rebecca J. Foster
Keyword(s):  
Detection Rate ◽  
Camera Trap ◽  
Wide Distribution ◽  
Camera Traps ◽  
Detection Rates ◽  
Terrestrial Mammals ◽  
Exclusive Territories ◽  
Carnivore Species ◽  
Density Population

Population assessments of wide-ranging, cryptic, terrestrial mammals rely on camera trap surveys. While camera trapping is a powerful method of detecting presence, it is difficult distinguishing rarity from low detection rate. The margay (Leopardus wiedii) is an example of a species considered rare based on its low detection rates across its range. Although margays have a wide distribution, detection rates with camera traps are universally low; consequently, the species is listed as Near Threatened. Our 12-year camera trap study of margays in protected broadleaf forest in Belize suggests that while margays have low detection rate, they do not seem to be rare, rather that they are difficult to detect with camera traps. We detected a maximum of 187 individuals, all with few or no recaptures over the years (mean = 2.0 captures/individual ± SD 2.1), with two-thirds of individuals detected only once. The few individuals that were recaptured across years exhibited long tenures up to 9 years and were at least 10 years old at their final detection. We detected multiple individuals of both sexes at the same locations during the same survey, suggesting overlapping ranges with non-exclusive territories, providing further evidence of a high-density population. By studying the sparse annual datasets across multiple years, we found evidence of an abundant margay population in the forest of the Cockscomb Basin, which might have been deemed low density and rare, if studied in the short term. We encourage more long-term camera trap studies to assess population status of semi-arboreal carnivore species that have hitherto been considered rare based on low detection rates.

scholarly journals The Food Additive Xanthan Gum Drives Adaptation of the Human Gut Microbiota

2021 ◽  
Author(s):  
Matthew P. Ostrowski ◽  
Sabina Leanti La Rosa ◽  
Benoit J. Kunath ◽  
Andrew Robertson ◽  
Gabriel Pereira ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Xanthan Gum ◽  
Enrichment Culture ◽  
Food Additives ◽  
Food Additive ◽  
Glycoside Hydrolase Family ◽  
Human Gut ◽  
High Molecular Weight Polymer ◽  
Molecular Weight Polymer ◽  
Uncultured Bacterium

SummaryThe diets of industrialized countries reflect the increasing use of processed foods, often with the introduction of novel food additives. Xanthan gum is a complex polysaccharide with unique rheological properties that have established its use as a widespread stabilizer and thickening agent1. However, little is known about its direct interaction with the gut microbiota, which plays a central role in digestion of other, chemically-distinct dietary fiber polysaccharides. Here, we show that the ability to digest xanthan gum is surprisingly common in industrialized human gut microbiomes and appears to be contingent on the activity of a single bacterium that is a member of an uncultured bacterial genus in the family Ruminococcaceae. We used a combination of enrichment culture, multi-omics, and recombinant enzyme studies to identify and characterize a complete pathway in this uncultured bacterium for the degradation of xanthan gum. Our data reveal that this keystone degrader cleaves the xanthan gum backbone with a novel glycoside hydrolase family 5 (GH5) enzyme before processing the released oligosaccharides using additional enzymes. Surprisingly, some individuals harbor a Bacteroides species that is capable of consuming oligosaccharide products generated by the keystone Ruminococcaceae or a purified form of the GH5 enzyme. This Bacteroides symbiont is equipped with its own distinct enzymatic pathway to cross-feed on xanthan gum breakdown products, which still harbor the native linkage complexity in xanthan gum, but it cannot directly degrade the high molecular weight polymer. Thus, the introduction of a common food additive into the human diet in the past 50 years has promoted the establishment of a food chain involving at least two members of different phyla of gut bacteria.

scholarly journals Effect of Food Bio-Additives on Chemical and Amino Acid Compositions of Cooked Sausages

2019 ◽  
Vol 8 (11) ◽  
pp. 2108-2110
Keyword(s):  
Amino Acid ◽  
Chemical Analysis ◽  
Food Additives ◽  
Mineral Elements ◽  
Food Additive ◽  
Meat Production ◽  
Biological Value ◽  
Amino Acid Compositions ◽  
Degree Of Satisfaction ◽  
Effect Of Food

Large number of various food additives is widely used in meat production. Sea cabbage, food additive “Laminaria” and “Iodactiv” added during preparing the sausages. Chemical analysis showed that cooked sausages with food additive “Laminaria” contains more protein, fat and mineral elements, such as calcium and iron than in other variants. The analysis of the nutritional and biological value of the developed cooked sausages shows that the degree of satisfaction of the balanced nutrition formula for most indicators mainly corresponds to the recommended biomedical requirements.

scholarly journals ANALISIS KADAR RHODAMIN B PADA TERASI YANG DIPERJUALBELIKAN DI PASAR BELIK KABUPATEN PEMALANG

2021 ◽  
Vol 9 (1) ◽  
pp. 15-22
Author(s):  
Oden Krisyan ◽  
Retno Sulistiyowati ◽  
Kurniawan Kurniawan
Keyword(s):  
Qualitative Analysis ◽  
Rhodamine B ◽  
Food Additives ◽  
Food Additive ◽  
Chemical Methods ◽  
Rhodamin B ◽  
Univariate Test ◽  
Flavor Enhancer

Abstract Terasi is a cooking spice made from fermented shrimp and is often found in the market. It is relatively affordable and easy to find, so people flavor it as a flavor enhancer for their food. The abuse of Rhodamine B as a Food Additive (BTP) in terasi is often done by the producers. This study aimed to analyze the Rhodamine B content in the terasi sold at the Pasar Belik, Pemalang Regency. The study was conducted in a descriptive observational manner where the sample was analyzed qualitatively and if the result were positive it would be followed by quantitative. The study was conducted in December 2020. Rhodamine B content in tersi was analyzed by univariate test. Qualitative analysis was carried out by chemical methods using 10% NaOH, Petroleum Eter and 10% HCl. The results of the qualitative analysis of 7 samples of shrimp paste sold at the Belik Market in Pemalang Regency were all negative and did not contain Rhodamine B. Shrimp samples that were bought and sold at the Pasar Belik in Pemalang Regency showed that they were free from Rhodamine B Keywords: rhodamine B, shrimp paste, qualitative analysis, food additives

Sign in / Sign up

Export Citation Format

Share Document