Physicochemical and sensorial characterization of yacon mixed juice with bioactive properties

ABSTRACT: This study developed a palatable, acceptable, and functional mixed juice of pineapple (Ananas comosus var. Comosus), passion fruit (Passiflora edulis flavicarpa degener), and yacon (Smallanthus sonchifolius), with enhanced bioactive and prebiotic compounds. The ideal proportion of fruit and yacon was derived after planning a mixture with six formulations and by evaluating their bioactive compounds and organic acid profile. The best formulation sensory evaluation was performed by the Just-About-Right test (JAR) and global acceptance. The chosen mixed juice (M6 - 30% pineapple, 45% passion fruit, and 30% yacon) presented results that showed elevated levels of antioxidant activity (82.5% DPPH* inhibition), carotenoids (0.97 mg.100g-1), and total polyphenols (70.28 mg.100g-1). Total flavonols (23.95 mg.100g-1), total anthocyanins (1.37 mg.100g-1), gallic acid (3.13 μg.mL-1), quercetin (2.25 μg.mL-1), syringic acid (1.01 μg.mL-1), citric acid (949.30 mg.100g-1), malic acid (140.35 mg.100g-1), and 0.58% of dietary fiber were also reported. Sensorially, consumers perceived high acidity, strong flavor, and a fibrous texture, which might have affected the global acceptance of the juice (6.0). Results indicated the feasibility of obtaining a functional and palatable mixed juice using yacon.

Succinyl-CoA: 3-Ketoacid CoA-Transferase Deficiency in a Saudi Girl

Objective: Succinyl-CoA:3-ketoacid CoA transferase (SCOT) deficiency is a rare genetic disorder of ketone utilization and isoleucine catabolism caused by mutations in the OXCT1 gene, Case: A Saudi girl case of SCOT deficiency confirmed by genetic analysis has been reported in this study. A 5-year-old girl presented to the emergency with the first episode of severe metabolic ketoacidosis after a febrile illness. On admission, she was drowsy lethargic, and severely dehydrated needs to admit in a highly dependent area. Initial investigations were done during the crisis showed refractory severe metabolic acidosis (pH of 7.18, HCO3- of 7.4 mmol/L), normal ammonia, lactic acidosis, and urine organic acid profile revealed elevations in 3-hydroxybutyrate and acetoacetate. Genetic analysis was done by CentoMito Comprehensive (Large extended screening panel), sequencing of OXCT1 gene revealed that the proband is homozygous for the missense likely pathogenic variant c.1402C>T p.(Arg468Cys) confirming the diagnosis of SCOT deficiency. Conclusion: This is the first Saudi child with succinyl-CoA:3-ketoacid CoA transferase (SCOT) deficiency case report as searched in the literature. This case highlights the importance of suspecting SCOT deficiency in the differential diagnosis of pediatric metabolic ketoacidosis in preventing life-threatening of severe Metabolic ketoacidosis

Fermentative Potential of Native Yeast Candida famata for Prokupac Grape Must Fermentation

The fermentative potential of native Candida famata isolates from wild and cultivated blackberries was evaluated for potential application in Prokupac grape must fermentation. 5 isolates, out of a total 22 isolated yeasts, were identified as C. famata. After the initial screening of fermentative performances, microfermentation was performed in a sterile grape must. Produced samples were analyzed using the HPLC technique. All isolates showed an ability to grow at lower temperatures, good tolerance to 7% ethanol and 300 ppm of SO2. C. famata isolates WB-1, WB-2 and W-5 had similar fermentation performance, but WB-1 isolate was chosen for validation at a laboratory-scale level according to a pleasant, fruity aroma, highest fermentative vigor and power, good organic acid profile and the highest level of ethanol and glycerol produced in micro-vinification experiments. Good enological performance of selected C. famata WB-1 isolate is confirmed by higher level of glycerol, lower level of ethanol and acetic acid in wine samples produced in pure and sequential fermentation, when compared to the control sample. Throughout the selection of C. famata yeasts with good enological potential, this work gives a contribution in the area of precision enology, aiming to find a perfect match between non-exploited yeasts and “autochthonous” grape cultivar Prokupac.

Effect of the application of probiotic strains of Enterococcus faecium on the physicochemical and sensory characteristics of coalho cheese

Coalho cheese is a typical Northeastern Brazilian food whose production and consumption has expanded considerably to other regions of the country. Despite its cultural and socioeconomic relevance, coalho cheese still has a negative reputation due to problems in its physicochemical and microbiological quality standards, especially when it is produced artisanally. For this reason, many researchers have been looking for alternatives to improve the quality and the notoriety of this product, such as the application of probiotic strains to inhibit pathogens. However, in addition to the research related to the desired probiotic properties and the safety of strains for food application, it is important to know the possible changes in the food matrix caused by this intervention. In this context, the aim of this study was to evaluate the effect of the incorporation of probiotic strains of Enterococcus faecium on the physicochemical and sensory characteristics of coalho cheese. The cheeses were made with pasteurized cow milk and probiotic strains of E. faecium were added during production. Cheeses were also made without adding the strains, and considered as control cheeses. The final products were evaluated for moisture, pH, titratable acidity, total carbohydrates, proteins, lipids, ash, color, organic acid profile, and sensory attributes. In addition, viable lactic acid bacteria were also assessed. Coalho cheeses containing E. faecium showed higher titratable acidity and lower pH. In addition, there was a reduction in the carbohydrate content, which was attributed to lactose degradation. The organic acid profile also varied, as highlighted by the increase in the concentration of lactic acid by a factor of 3.5, and by the absence of citric acid as a possible result of the metabolism of E. faecium in the production of aromatic compounds. There was no variation in the color or sensory acceptance of the cheeses. Therefore, the application of probiotic strains of E. faecium in coalho cheese production changes some physicochemical characteristics while maintaining essential properties, such as the color and sensory acceptability of the final product.

Serum and endometrial organic acid profile in women with missed abortion

Aim. To determine the role of organic acids in the pathogenesis of missing abortion.Materials and Methods. To analyze the endometrial organic acid content, we applied high performance liquid chromatography. Sampling was performed from 20 women with missed abortion and 10 patients with normal pregnancy utilising the vacuum aspiration. Following protein separation by means of double centrifugation and ultrafiltration, supernatant was profiled for the organic acids.Results. Women who experienced missing abortion had significantly higher concentrations of serum and endometrial lactic acid concentrations (10.01 ± 0.16 and 8.28 ± 0.20 mmol/L, respectively) than those with healthy pregnancy (8.16 ± 0.24 and 7.57 ± 0.20 mmol/L, respectively). In contrast, endometrial pyruvic acid level was lower in abortion group (27.71 ± 0.04 mmol/L) as compared to the controls (34.1 ± 0.40 mmol/L). Furthermore, 4-hydroxyphenylacetic acid was found exclusively in women with missed abortion.Conclusion. Changes in organic acid profile may play a major role in pathogenesis of missed abortion. Serum and endometrial 4-hydroxyphenylacetic acid can be suggested as a novel biomarker of early pregnancy loss.

Microbial load, physico-chemical properties, and organic acid profile of a naturally fermented carabeef, Pindang damulag, as affected by fermentation time

Pindang damulag or fermented carabeef is a native traditional food from Pampanga, Philippines. It is produced by mixing thin slices of carabeef with curing ingredients, then storing the mixture in an anaerobic condition, and left through the action of naturally growing lactic acid bacteria (LAB) via fermentation for 1 week at room temperature. However, the practice of production and consumption of pindang damulag is slowly dying and there are only very limited scientific studies on pindang damulag. Therefore, the study aimed to identify the LAB present and determine its contribution to the microbial diversity, physico-chemical properties, and organic acid profile of pindang damulag during natural fermentation. During fermentation, standard serial dilution and plating show that all targeted groups of microorganisms (fungi, common bacteria, coliforms, acid producing bacteria and LAB) grew significantly until the 3rd day. After day 3, only acid producing bacteria and LAB grew significantly. There was also a significant decrease in total soluble solids (TSS) from day 0 to day 3 (30.31 – 28.17°Brix), while titratable acidity (TA) and pH were found to be statistically constant (3.5% at pH 5.97 – 3.6% at pH 5.9). Moreover, significant decrease in TSS (24.89, 22.76, and 20.53°Brix) and pH (5.60, 4.93, and 4.53) were observed, while TA increased significantly (4.5, 5.6, 6.6%) during days 5, 7, and 9. After the culture dependent phenotypic and genotypic tests using 27F and 1492R primer pairs, LAB isolates were found to be homologous to Enterococcus faecium and Weisella paramesenteroides. The former exhibited proteolytic activity on pindang damulag which broke down the protein chains with approximate MW of 20.1KDalton as observed in the acrylamide gel from SDS-PAGE. The other LAB was known to be a heterofermentative LAB, which reflected on the predominance of other organic acids such as citric acid (448.70 mg/100 g), acetic acid (1724 mg/100 g) other than the lactic acid (4440 mg/100 g) alone, using RP-HPLC. Therefore, LAB was found to have a major role in the food safety, food quality and overall profile of pindang damulag.