Effect of heating oxyhemoglobin and methemoglobin on microsomes oxidation.

Hemoglobin (Hb) has been proposed to be a major pro-oxidant in raw and cooked meats. To understand the mechanisms and differentiate between the pro-oxidant and antioxidant potential of oxyhemoglobin (OxyHb) and methemoglobin (MetHb), their pro-oxidant activity, protein solubility, radical scavenging capacity, iron content and contribution of non-chelatable iron on lipid oxidation were determined as a function of thermal treatments. The ability of native OxyHb and MetHb to promote lipid oxidation was similar and higher than their corresponding OxyHb or MetHb heated at 68 and 90 degrees C but not different from those at 45 degrees C. The pro-oxidant activity of MetHb heated at 68 and 90 degrees C were similar whereas the pro-oxidant activity of OxyHb heated at 68 degrees C was higher than that heated at 90 degrees C. The decreased pro-oxidant activity of heat-denatured Hb was associated with a decrease in the solubility of heme iron while free iron showed little impact on the lipid oxidation.

Prospectiva de la llengua a Catalunya: simulació amb autòmats cel·lulars

L"article aborda l"aplicació d"eines informàtiques de simulació en l"àmbit psicosocial a la situació de la llengua a Catalunya per extreure"n escenaris de futur. En primer lloc, s"aborda el context metodològic de la simulació social amb autòmats cel·lulars. En segon lloc, s"aplica el mètode i el sistema als resultats de l"Enquesta d"usos lingüístics de la població 2008 i se n"extreuen resultats. Finalment, s"apunten unes conclusions.

Identification of metabolites and thermal transformation products of quinolones in raw cow milk by liquid chromatography coupled to high resolution mass spectrometry

The presence of residues of antibiotics, metabolites, and thermal transformation products (TPs), produced during thermal treatment to eliminate pathogenic microorganisms in milk, could represent a risk for people. Cow"s milk samples spiked with enrofloxacin (ENR), ciprofloxacin (CIP), difloxacin (DIF), and sarafloxacin (SAR) and milk samples from cows medicated with ENR were submitted to several thermal treatments. The milk samples were analyzed by liquid chromatography-mass spectrometry (LC-MS) to find and identify TPs and metabolites. In this work, 27 TPs of 4 quinolones and 24 metabolites of ENR were found. Some of these compounds had been reported previously, but others were characterized for the first time, including lactose-conjugated CIP, the formamidation reaction for CIP and SAR, and hydroxylation or ketone formation to produce three different isomers for all quinolones studied.

Identification of metabolites and thermal transformation products of quinolones in raw cow milk by liquid chromatography coupled to high resolution mass spectrometry.

The presence of residues of antibiotics, metabolites, and thermal transformation products (TPs), produced during thermal treatment to eliminate pathogenic microorganisms in milk, could represent a risk for people. Cow"s milk samples spiked with enrofloxacin (ENR), ciprofloxacin (CIP), difloxacin (DIF), and sarafloxacin (SAR) and milk samples from cows medicated with ENR were submitted to several thermal treatments. The milk samples were analyzed by liquid chromatography-mass spectrometry (LC-MS) to find and identify TPs and metabolites. In this work, 27 TPs of 4 quinolones and 24 metabolites of ENR were found. Some of these compounds had been reported previously, but others were characterized for the first time, including lactose-conjugated CIP, the formamidation reaction for CIP and SAR, and hydroxylation or ketone formation to produce three different isomers for all quinolones studied.

Lista actualizada de los opistobranquios (Mollusca: Gastropoda: Opisthobranchia) de las costas catalanas

Se presenta una lista taxonómica de las especies de opistobranquios (Mollusca: Gastropoda: Opisthobranchia) registradas hasta el presente en aguas litorales o de profundidad de las costas catalanas (NE Península Ibérica). Esta lista se basa en citas publicadas en la literatura, en citas fotográficas procedentes de Internet, en comunicaciones personales de buceadores y en numerosos datos inéditos de recolecciones del autor. De cada especie se indican las referencias bibliográficas, y en el caso de los datos no publicados o procedentes de Internet, se indican las localidades concretas donde se han recolectado u observado. En aguas catalanas se registran hasta el momento un total de 205 especies de opistobranquios: 36 de Cephalaspidea s.s., 9 de Architectibranchia, 7 de Anaspidea, 11 de Thecosomata, 3 de Gymnosomata, 14 de Sacoglossa, 2 de Umbraculacea, 8 de Pleurobranchacea y 115 de Nudibranchia (55 Doridina, 14 Dendronotina, 4 Arminina y 42 Aeolidina). De estas especies, tres de ellas se citan por vez primera para el litoral ibérico (Runcina adriatica, R. brenkoae y Tritonia lineata), mientras que otras siete más no habían sido recolectadas en el litoral catalán (Runcina coronata, R. ferruginea, Elysia translucens, Ercolania coerulea, Berthellina edwarsi, Doris ocelligera y Piseinotecus gabinieri). Teniendo en cuenta la extensión del litoral catalán (550 km de costa) y comparando con los datos publicados para otras regiones costeras de la Península Ibérica, se puede concluir que las costas catalanas son muy ricas en biodiversidad de opistobranquios, y que el grado de conocimiento alcanzado sobre este grupo de moluscos es muy alto.

Organic chicken product authentication: state-of-the-art and future perspectives

Organic food products are highly susceptible to fraud. Currently, administrative controls are conducted to detect fraud, but having an analytical tool able to verify the organic identity of food would be very supportive. The state-of-the-art in food authentication relies on fingerprinting approaches that find characteristic analytical patterns to unequivocally identify authentic products. While wide research on authentication has been conducted for other commodities, the authentication of organic chicken products is still in its infancy. Challenges include finding fingerprints to discriminate organic from conventional products, and recruiting sample sets that cover natural variability. Future research might be oriented towards developing new authentication models for organic feed, eggs and chicken meat, keeping models updated and implementing them into regulations. Meanwhile, these models might be very supportive to the administrative controls directing inspections towards suspicious fraudulent samples.