Molecules, Vol. 23, Pages 3126: Anti-Inflammatory, Antioxidant, and Hypolipidemic Effects of Mixed Nuts in Atherogenic Diet-Fed Rats
In conclusion, mixed nuts and individual nut varieties have comparable effects on CVD risk factors in rats. (Source: Molecules)
Source: Molecules - November 29, 2018 Category: Chemistry Authors: Mee Young Hong Shauna Groven Amanda Marx Caitlin Rasmussen Joshua Beidler Tags: Article Source Type: research
Data Access and Interactive Visualization of Whole Genome Sequence of Sickle Cell Patients within the St. Jude Cloud
With the increase in availability of high depth whole genome sequencing (WGS) data of individuals with sickle cell disease (SCD), easy access to the raw sequencing data remains an issue due to technical and regulatory challenges. A compliant system that can provide facile data access would accelerate scientific discovery of genetic variants associated with clinical phenotypes. Cloud storage and computing provide an ultimate solution to this data access, which we have shown through the St. Jude Cloud (https://stjude.cloud) where over 5000 whole genome sequences for pediatric cancer patients are being shared in collaboration...
Source: Blood - November 21, 2018 Category: Hematology Authors: Palmer, L. E., Zhou, X., McLeod, C., Rampersaud, E., Estepp, J. H., Tang, X., Wang, J., Siosan, E., Michael, J. R., Birch, K., Hodges, J. R., Villavicencio, M., Rusch, M., Newman, S., Mulder, H., Easton, J., Perry, K., Downing, J. R., Hankins, J. S., Wu, Tags: 113. Hemoglobinopathies, Excluding Thalassemia-Basic and Translational Science: Sickle Cell Disease-Genomic, Gene Regulation, and Pain Mechanisms Source Type: research
Proanthocyanidins with a Low Degree of Polymerization are Good Inhibitors of Digestive Enzymes Because of their Ability to form Specific Interactions: A Hypothesis
AbstractInhibition of target digestive enzymes is an accepted strategy to prevent diseases such as obesity and diabetes. Proanthocyanidins (PACs) are known for their ability to bind, inhibit, and precipitate enzymes, which makes them potential bioDrugs with an impact on the digestive process. PAC degree of polymerization (DP) is one of the structural features responsible for their differential inhibitory potency but the explanation for this phenomenon is still unclear. Pecan nut (Carya illinoinensis L.) kernels and nutshells are rich in oligomeric and polymeric PACs. We have used thiolysis and HPLC analyses to propose four...
Source: Journal of Food Science - November 16, 2018 Category: Food Science Authors: Alma A. Vazquez ‐Flores,
Alejandra I. Martinez‐Gonzalez,
Emilio Alvarez‐Parrilla,
Ángel G. Díaz‐Sánchez,
Laura A. la Rosa,
Gustavo A. González‐Aguilar,
Cristóbal N. Aguilar Tags: Concise Reviews & Hypotheses in Food Science Source Type: research
Walnut and pecan cross-desensitization: epitope determination
Clinical trials using oral immunotherapy (OIT) for the treatment of walnut food allergy have shown promising results. In a randomized, double-blind, placebo-controlled, clinical trial participants with walnut and pecan food allergies underwent treatment with walnut OIT (n=12). Participants allergic to both walnut and pecan received only walnut oral immunotherapy. Participants receiving walnut oral immunotherapy passed food challenges against both walnut and pecan, suggesting possible cross-desensitization in individuals with pecan and walnut allergies. (Source: Annals of Allergy, Asthma and Immunology)
Source: Annals of Allergy, Asthma and Immunology - November 1, 2018 Category: Allergy & Immunology Authors: A. Sweeney, K. Nadeau Tags: A104 Source Type: research
Characterization of the Volatile Compounds in Raw and Roasted Georgia Pecans by HS ‐SPME‐GC‐MS
Journal of Food Science, EarlyView. (Source: Journal of Food Science)
Source: Journal of Food Science - October 22, 2018 Category: Food Science Authors: Yi Gong,
Adrian L. Kerrihard,
Ronald B. Pegg Source Type: research
Characterization of the Volatile Compounds in Raw and Roasted Georgia Pecans by HS ‐SPME‐GC‐MS
In this study, the volatiles of raw “Desirable” pecans from Georgia and 3 roasted pecan samples (175 °C for 5, 10, and 15 min) were determined by HS‐SPME coupled to GC‐MS using stable deuterium‐labeled volatiles as internal standards for quantitation. As expected, roasting markedly impacted the volatile profile of pecans: a total of 63 flavor‐active compounds were identified in roasted samples, including 9 compounds not detected in raw “Desirable” pecans. Pyrazines, notable indicators of the Maillard reaction, were found only in roasted samples and demonstrated continual increases throughout observed roast...
Source: Journal of Food Science - October 22, 2018 Category: Food Science Authors: Yi Gong,
Adrian L. Kerrihard,
Ronald B. Pegg Tags: Food Chemistry Source Type: research
Morphological and micromechanical characterization of calcium oxalate (CaOx) crystals embedded in the pecan nutshell (Carya illinoinensis)
Publication date: Available online 10 October 2018Source: Plant Physiology and BiochemistryAuthor(s): J. Nicolás-Bermúdez, I. Arzate-Vázquez, J.J. Chanona-Pérez, J.V. Méndez-Méndez, G.A. Rodríguez-Castro, H. Martínez-GutiérrezAbstractThe morphology and micromechanical properties of the mineral crystals embedded in the pecan nutshell (Carya illinoinensis) were characterized. Qualitative and quantitative morphological analyses carried out revealed that the crystals were comprised of calcium oxalate (CaOx) and have a wide range of sizes, with prismatic shapes, distributed heterogeneously in the sclerenchyma tissue. F...
Source: Plant Physiology and Biochemistry - October 12, 2018 Category: Biochemistry Source Type: research
Development of a sensitive sandwich ELISA specific to 2S albumin (Ana o 3) as a stable protein marker for cashew nut residue detection in pre-packaged food products
In this study, a cashew allergen, Ana o 3 (2S albumin), was used as a protein marker to develop two sensitive and specific sandwich ELISAs (denoted as CAS-ELISA-2 and Ano3-ELISA-1) with the limits of detection (LOD, determined as a concentration that yield 20% of maximum colour development) at 0.04 and 0.06 mg protein kg−1, respectively. The ELISAs were highly specific to cashew nut with very low cross-reactivity with pistachio, pecan, almond, peanut, and hazelnut. Assay validation on the model cookies observed lower cashew protein recovery of 40.2–44.9% with the CAS–ELISA–2 assay and 25.2–79.8% with the Ano3...
Source: Food Control - October 8, 2018 Category: Food Science Source Type: research
Microwave pyrolysis of pecan nut shell and thermogravimetric, textural and spectroscopic characterization of carbonaceous products
Publication date: Available online 7 September 2018Source: Journal of Analytical and Applied PyrolysisAuthor(s): G. Durán-Jiménez, V. Hernández-Montoya, M.A. Montes-Morán, S.W. Kingman, T. Monti, E.R. BinnerAbstractIn the present work, the pyrolysis of pecan nut shell was studied using microwave technology at different input power and exposure time. The carbonaceous products were characterized using elemental analysis, potentiometric titration, thermogravimetric analysis, N2 adsorption isotherms at −196 °C and FT-IR spectroscopy. The characteristics of microwave carbonaceous products were compared with carbons pre...
Source: Journal of Analytical and Applied Pyrolysis - October 5, 2018 Category: Chemistry Source Type: research
Development of a sensitive sandwich ELISA specific to 2S albumin (Ana o 3), as a stable protein marker for cashew nut residue detection in pre-packaged food products
In this study, a cashew allergen, Ana o 3 (2S albumin), was used as a protein marker to develop two sensitive and specific sandwich ELISAs (denoted as CAS-ELISA-2 and Ano3-ELISA-1) with the limits of detection (LOD, determined as a concentration that yield 20% of maximum colour development) at 0.04 and 0.06 mg protein kg−1, respectively. The ELISAs were highly specific to cashew nut with very low cross-reactivity with pistachio, pecan, almond, peanut, and hazelnut. Assay validation on the model cookies observed lower cashew protein recovery of 40.2–44.9% with the CAS–ELISA–2 assay and 25.2–79.8% with the Ano3...
Source: Food Control - October 5, 2018 Category: Food Science Source Type: research
Microwave pyrolysis of pecan nutshell and thermogravimetric, textural and spectroscopic characterization of carbonaceous products
Publication date: Available online 7 September 2018Source: Journal of Analytical and Applied PyrolysisAuthor(s): G. Durán-Jiménez, V. Hernández-Montoya, M.A. Montes-Morán, S.W. Kingman, T. Monti, E.R. BinnerAbstractIn the present work, the pyrolysis of pecan nut shell was studied using microwave technology at different input power and exposure time. The carbonaceous products were characterized using elemental analysis, potentiometric titration, thermogravimetric analysis, N2 adsorption isotherms at -196 °C and FT-IR spectroscopy. The characteristics of microwave carbonaceous products were compared with carbons prepa...
Source: Journal of Analytical and Applied Pyrolysis - September 8, 2018 Category: Chemistry Source Type: research
Determination of Serotonin in Nuts and Nut Containing Products by Liquid Chromatography Tandem Mass Spectrometry
Publication date: Available online 17 August 2018Source: Food ChemistryAuthor(s): Cemile Yılmaz, Neslihan Göncüoğlu Taş, Tolgahan Kocadağlı, Vural GökmenAbstractAn ultra performance liquid chromatography-mass spectrometry (UPLC-MS/MS) method was developed for the determination of serotonin in raw and roasted nuts (almond, Brazil nut, cashew, chestnut, coconut, hazelnut, Macadamia nut, pecan, peanut, pine nut, pistachio and walnut) as well as nut products (nut containing snack bars, chocolate and spreads) for the first time. Water extraction without prior defatting was performed to leach serotonin from complex matri...
Source: Food Chemistry - August 17, 2018 Category: Food Science Source Type: research
Assessing the stabilizing effect of xanthan gum on vitamin D-enriched pecan oil in oil-in-water emulsions
Publication date: 20 October 2018Source: Colloids and Surfaces A: Physicochemical and Engineering Aspects, Volume 555Author(s): Vinícius R. Viana, Mariana B.F. Silva, Edwin G. Azero, Kattya Gyselle H. Silva, Cristina T. AndradeAbstractOil-in-water emulsions of vitamin D incorporated in pecan oil were developed, using xanthan gum (XG) as a stabilizer. Fourteen formulations, composed of 2% surfactants, 5% pecan oil/vitamin D3 and 93% water were prepared in the presence of the hydrophilic Tween 20® and lipophilic Span 80® surfactants at different compositions. The hydrophilic/lipophilic balance (HLB = 10.70) of the oil...
Source: Colloids and Surfaces A: Physicochemical and Engineering Aspects - August 3, 2018 Category: Chemistry Source Type: research
Hot water treatment as a kill-step to inactivate Escherichia coli O157:H7, Salmonella enterica, Listeria monocytogenes and Enterococcus faecium on in-shell pecans
This study was performed to investigate feasibility of using hot water treatment as a kill-step for food-borne pathogens during pecan shelling. In-shell pecans were subjected to hot water at 70, 80 or 90 °C for 1, 2, 3, 4 or 5 min. The time-temperature treatments to achieve a 5-log reduction of Salmonella enterica, Escherichia coli O157:H7, Listeria monocytogenes, and non-pathogenic Enterococcus faecium were determined. Thermal death values were determined for each tested condition. L. monocytogenes was most susceptible to heat treatment and were reduced by 4.6 ± 0.35 log CFU/g at 70 °C for 5 min, while 3–...
Source: LWT Food Science and Technology - August 3, 2018 Category: Food Science Source Type: research
Simultaneous detection of eight species of tree nut in foods using two tetraplex polymerase chain reaction assays.
Abstract
Tree nuts comprise a category of food allergens that must be included in the food labels in several countries. We developed a polymerase chain reaction (PCR) method using eight specific primer pairs to detect eight representative tree nuts (almond, Brazil nut, cashew, hazelnut, macadamia nut, pecan, pistachio, and walnut) under the same experimental conditions. The specificity of the eight primer pairs was confirmed by PCR testing against a variety of plant and animal samples. The detection limit of the method ranged from 1 fg to 1 pg DNA of individual tree nuts. The method detected tree nut DNA i...
Source: Bioscience, Biotechnology, and Biochemistry - August 1, 2018 Category: Biochemistry Authors: Ito M, Mizota T, Kitaguchi T, Ohno K, Ohba T, Tanaka M Tags: Biosci Biotechnol Biochem Source Type: research
