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Addition Level (addition + level)
Selected AbstractsA review of nitrogen enrichment effects on three biogenic GHGs: the CO2 sink may be largely offset by stimulated N2O and CH4 emissionECOLOGY LETTERS, Issue 10 2009Lingli Liu Abstract Anthropogenic nitrogen (N) enrichment of ecosystems, mainly from fuel combustion and fertilizer application, alters biogeochemical cycling of ecosystems in a way that leads to altered flux of biogenic greenhouse gases (GHGs). Our meta-analysis of 313 observations across 109 studies evaluated the effect of N addition on the flux of three major GHGs: CO2, CH4 and N2O. The objective was to quantitatively synthesize data from agricultural and non-agricultural terrestrial ecosystems across the globe and examine whether factors, such as ecosystem type, N addition level and chemical form of N addition influence the direction and magnitude of GHG fluxes. Results indicate that N addition increased ecosystem carbon content of forests by 6%, marginally increased soil organic carbon of agricultural systems by 2%, but had no significant effect on net ecosystem CO2 exchange for non-forest natural ecosystems. Across all ecosystems, N addition increased CH4 emission by 97%, reduced CH4 uptake by 38% and increased N2O emission by 216%. The net effect of N on the global GHG budget is calculated and this topic is reviewed. Most often N addition is considered to increase forest C sequestration without consideration of N stimulation of GHG production in other ecosystems. However, our study indicated that although N addition increased the global terrestrial C sink, the CO2 reduction could be largely offset (53,76%) by N stimulation of global CH4 and N2O emission from multiple ecosystems. [source] Effect of ,-amylases on dough properties during Turkish hearth bread productionINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2003smail S. Do Summary The effect of ,-amylases from cereal and fungal sources on dough rheological properties was studied. Increasing the enzyme addition level to 160 SKB units (c. 1.1%, fwb) decreased dough stability and increased mixing tolerance indexes. Gas production rates with cereal ,-amylase were higher than that with fungal ,-amylases, indicating more activity during fermentation. A higher adsorption rate occurred with cereal ,-amylase. Dough stability is very important for Turkish hearth bread production, as it is for other hearth breads. Spread ratio tests on fermented doughs showed significant changes in dough rheological properties as a function of ,-amylases. The spread test is a reliable tool for observing rheological changes during fermentation. As a guide, the dough spread ratio should not be more than 2 for desirable bread. [source] Regulation of Sprouty2 stability by mammalian Seven-in-Absentia homolog 2,JOURNAL OF CELLULAR BIOCHEMISTRY, Issue 1 2007Robert J. Nadeau Abstract Mammalian Sprouty (Spry) gene expression is rapidly induced upon activation of the FGF receptor signaling pathway in multiple cell types including cells of mesenchymal and epithelial origin. Spry2 inhibits FGF-dependent ERK activation and thus Spry acts as a feedback inhibitor of FGF-mediated proliferation. In addition, Spry2 interacts with the ring-finger-containing E3 ubiquitin ligase, c-Cbl, in a manner that is dependent upon phosphorylation of Tyr55 of Spry2. This interaction results in the poly-ubiquitination and subsequent degradation of Spry2 by the proteasome. Here, we describe the identification of another E3 ubiquitin ligase, human Seven-in-Absentia homolog-2 (SIAH2), as a Spry2 interacting protein. We show by yeast two-hybrid analysis that the N-terminal domain of Spry2 and the ring finger domain of SIAH2 mediated this interaction. Co-expression of SIAH2 resulted in proteasomal degradation of Spry1, 2, and to a lesser extent Spry4. The related E3 ubiquitin-ligase, SIAH1, had little effect on Spry2 protein stability when co-expressed. Unlike c-Cbl-mediated degradation of Spry2, SIAH2-mediated degradation was independent of phosphorylation of Spry2 on Tyr55. Spry2 was also phosphorylated on Tyr227, and phosphorylation of this residue was also dispensable for SIAH2-mediated degradation of Spry2. Finally, co-expression of SIAH2 with Spry2 resulted in a rescue of FGF2-mediated ERK phosphorylation. These data suggest a novel mechanism whereby Spry2 stability is regulated in a manner that is independent of tyrosine phosphorylation, and provides an addition level of control of Spry2 protein levels. J. Cell. Biochem. 100: 151,160, 2007. © 2006 Wiley-Liss, Inc. [source] Fermentation Capabilities of Bifidobacteria Using Nondigestible Oligosaccharides, and Their Viability as Probiotics in Commercial Powder Infant FormulaJOURNAL OF FOOD SCIENCE, Issue 6 2005Darío Pérez-Conesa ABSTRACT The species Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium longum biotype infantis (Spanish type culture collection), and Bifidobacterium longum (Morinaga nutritional foods) were evaluated in vitro in the presence of 4 commercial nondigestible oligosaccharides (NDO) (short-chain fructooligosaccharides [SCFOS] [degree of polymerization, DP: 2,3], inulin [DP: 10,0], oligofructose [DP: 2,0] and 4,-galactosyllactose [4,-GOS] [DP: 3,]). Each species was incubated anaerobically in tryptone phytone yeast (TPY) broth for 7 d with NDO. Every 24 h, bifidobacteria growth was evaluated by means of broth turbidity as optical density at 600 nm. Moreover, another sample was collected for pH culture measurement. Results showed that inulin was the substrate with the least effect on the stimulation of bifidobacteria growth and pH decrease. On the last day of incubation, the substrate 4,-GOS stimulated bacterial growth more strongly and produced a larger decrease in culture broth pH than the other substrates. On the other hand, B. bifidum and B. longum showed a greater growth with 4,-GOS. In a 2nd study, these 2 bifidobacteria species were added to a powder follow-on probiotic infant formula. The viability of the bifidobacteria during the formula's period of consumption was evaluated in 2 studies of 6 and 14 d. Both corresponded to the minimum and maximum time of consumption of the formula according to the manufacturer's directions. It was found that, although in both studies bifidobacteria counts decreased significantly (P < 0.05) with time, they were always above the recommended addition level (106 colony-forming units [CFU]/g) at the time of sale for dairy products by the Intl. Standard of Fédération Internationale de Laiterie/International Dairy Federation (FIL/IDF). Moreover, because the pH of the reconstituted formula was always close to neutrality (from 6.74 to 7.06), the number of bacteria did not drop below the recommended level. [source] Effect of soybean hull supplementation to finishing pigs on the emission of noxious gases from slurryANIMAL SCIENCE JOURNAL, Issue 3 2009Yuan WANG ABSTRACT Ninety six pigs were assigned on the basis of body weight (BW) to one of four dietary treatments (4 pigs per pen and 6 pens per treatment) and fed for 4 weeks. Four 14.85% CP diets were formulated to contain graded levels of soybean hulls at 0, 5, 10, or 15%, respectively. The results showed that treatments did not affect growth performance. Coefficient of total tract apparent digestibility (CTTAD) for dry matter (DM) and blood urea nitrogen (BUN) concentrations were decreased linearly (P < 0.05) with the addition level of soybean hulls. Slurry ammonia nitrogen (NH3 -N) was not affected with the increased soybean hulls levels, but volatile fatty acids (VFA) were linearly (P < 0.05) increased. Slurry pH and ammonia (NH3) emissions were significantly decreased by the addition of soybean hulls (Linear, P < 0.05). Conversely, slurry hydrogen sulphide (H2S) emissions exhibited an increase with the addition of soybean hulls (Linear, P < 0.10). Our data indicate that soybean hulls inclusion can decrease slurry pH value and NH3 emission without any negative influence on growth performance. [source] SENSORY AND PHYSICAL CHARACTERISTICS AND STORAGE STABILITY OF HONEY-FLAVORED LOW-FAT EXTRUDED CHIPSJOURNAL OF FOOD QUALITY, Issue 1 2000JAMES F. FALLER ABSTRACT Consumer demand for low-fat "healthy" snacks challenges manufacturers to improve the health profile of their products while maintaining their appetizing taste. The objectives of this study were to: (1) investigate the effect of addition levels of honey on texture and consumer acceptability of extruded, baked low-fat/honey-flavored chips; (2) determine the degree of liking for the product; (3) and evaluate the influence of honey on storage stability. The product, consisting of grade A light amber honey (0, 6, 12, and 18%) in a corn masa/flour blend, was extrusion formed into a ribbon through a slit die. The product was baked, dried, packaged, and stored in an ambient environment. Increased honey level significantly increased flavor liking, sweetness and honey flavor intensity for the fresh and 10 week storage samples, and positively influenced consumer overall acceptability. [source] Reduction of Acrylamide and Its Kinetics by Addition of Antioxidant of Bamboo Leaves (AOB) and Extract of Green Tea (EGT) in Asparagine,Glucose Microwave Heating SystemJOURNAL OF FOOD SCIENCE, Issue 2 2008Yu Zhang ABSTRACT:, This study investigated the effect of antioxidant of bamboo leaves (AOB) and extract of green tea (EGT) on the formation and kinetics of acrylamide in an equimolar asparagine,glucose model system. The substrates spiked with AOB and EGT were microwave-heated at 180 °C and the acrylamide content in final reaction products was quantified by ultra-performance liquid chromatography,tandem mass spectrometry (UPLC-MS/MS). The results showed that both AOB and EGT could effectively reduce the formation of acrylamide in an asparagine,glucose microwave heating model system and achieved a maximum reduction rate when the addition levels of AOB and EGT were both 10,6 mg/mL reaction solution. To describe the kinetic behavior of acrylamide, a simplified kinetic model was optimized and relative kinetic rate constants were evaluated under isothermal conditions. The results indicated that the reduction effect of AOB and EGT on the acrylamide formation may partly be ascribed to the decrease of the formation rate constant (kF) in both AOB and EGT-spiked systems (43.4% and 32.3% of decrease, respectively, P < 0.05). The kinetic parameter kE, which represents the elimination rate of acrylamide in both AOB and EGT-spiked systems, was not significantly different (6.9% of increase and 10.9% of decrease, respectively, P > 0.05). The results of the kinetic study indicated that addition of AOB and EGT could significantly reduce the formation rate constant (kF) of acrylamide, but could not significantly affect the elimination rate constant (kE) of acrylamide. [source] | |||||||||||||