#Poultry probiotics coat clues to ability to battle bugsifr researchers have characterized the coat of a potential poultry probiotic giving the first clues of how it may be used to exclude pathogenic bacteria from chickens.
Lactobacillus johnsonii has previously been shown to exclude Clostridium perfringens from the guts of poultry opening the door to it being developed as a way of reducing necrotic enteritis in poultry and food poisoning in humans.
Recently researchers at the Institute of Food Research which is supported strategically by the Biotechnology and Biological sciences Research Council found that the bacteria make coats for themselves that play important roles in colonization in this strain.
which are long sugar-containing molecules that many bacteria use to encapsulate themselves. This capsule may help the bacteria to cope with environmental stress or aid colonisation and adhesion.
Land use in these parts of Northern europe has changed markedly with key butterfly habitats such as hay meadows disappearing at alarming rates.
Hay and silage harvest now start much earlier in the season which reduces the time available for larval development.
The changed and intensified land use has reduced also markedly the availability of nectar resources in the landscape.
Previous studies have documented that about two-thirds of exposures to pro-smoking media messages occurs at places where tobacco is sold such as convenience stores gas stations or grocery stores.
Bitter melon is a tropical vegetable that is commonly used in Indian and Chinese cooking. Ray who is originally from India often uses bitter melon in her meals.
People in Asia use this vegetable in stir fries salads and also drink its juice as part of a healthy diet.
Although more research is needed Ray believes the bitter melon extract may enhance the current treatment option.
It's difficult to measure the exact impact of bitter melon extract treatment on the cell growth
They frequently are aggressive and often spread from one part of the head or neck to another.
but also take an incredible number of images from both mast-mounted cameras and up-close imaging systems mounted to robotic arms.
#Bait research focused on outsmarting destructive beetleuniversity of Alberta researchers are closing in on developing an effective bait to get ahead of the destructive spread of mountain pine beetle
and climate change has allowed the current epidemic to spread from lodgepole pine to jack pine a tree species that was thought to be unsuitable for beetle survival in Alberta.
#Gentle pasteurization of milk#with microwavesin the EU-funded project Micromilk European SMES together with the University of Hohenheim and the Fraunhofer IGB have developed a novel method for pasteurization of milk with microwaves.
and eliminate spoilage by microorganisms milk is heated usually in a process well known as pasteurization. Hereby cold milk is preheated first
Currently the milk is pasteurized by using plate heat exchangers in which preheated milk is passed in countercurrent to hot water or steam.
However direct heating using plate heat exchangers has disadvantages: heat transfer is weakened by a process known as fouling in
A prototype for continuous microwave-pasteurization with a throughput of 400 liters of milk per hour has been integrated into an existing pasteurization process at a dairy station at the University of Hohenheim.
Milk heating with a pasteurization step from 68°C to 72°C not only results in a more homogeneous temperature gradient but is also three times faster than with a plate heat exchanger.
Due to this extremely rapid almost sudden heating (flash heating) the milk is exposed to high temperatures only for very short time.
A very promising characteristic of microwave pasteurization is that we can also handle viscous products with a high content of solids such as whey concentrates Vá
Existing pasteurization plants are susceptible to fouling and have to be cleaned frequently. The core of the microwave method and a result of extensive simulation is a compact reactor
and unlike the plate heat exchanger it is heated not from the outside to the inside but volumetrically:
Dairies with a relatively small throughput can integrate the new microwave module into their existing plate heat exchanger system;
the flexible microwave-pasteurization system enables discontinuous operation allowing the processing of small throughputs to remain profitable.
The unit is designed specifically for the flash-heating of milk from ca. 67°C to 72°C replacing the conventional heat exchanger and the associated heating circuit for pasteurization.
This makes the pasteurization system profitable for small dairies since the system does not require a separate heating circuit
The second microwave-pasteurization unit to be built has a flow rate of 1000 liters per hour
and will be tested to treat especially high viscous products such as condensed milk and whey concentrates as well as products with a high content of solids such as fruit yogurt fruit juice and fruit puree.
foulingprone plate heat exchangers will not be used. Story Source: The above story is provided based on materials by Fraunhofer Institute for Interfacial Engineering and Biotechnology IGB.
in addition to timber food and other provisioning services such as carbon sequester and storage reducing flood risk and leisure use.
and for controlling its spread. Vegetative compatibility (vc) systems are a fungal equivalent of the tissue rejection systems in humans enabling the fungus to distinguish between self and non-self.
Alternatively if the vc system is switched off'the germinating spores might cooperate during ash leaf infection leading to a greater spread of the fungus.
and combating the spread of such diseases and to increased self-sufficiency in food. Livestock play an important role in Ethiopia as a livelihood both for nomads
which may lead to the country becoming more self-sufficient in food. Story Source: The above story is provided based on materials by Norwegian School of Veterinary Science.
#Sofrito contains substances that reduce risk of cardiovascular diseasethe combination of tomato olive oil garlic and onion in a sofrito increases the amount of polyphenols and carotenoids.
which confirms sofrito as an essential part of the Mediterranean diet. The study PREVENTION with a MEDITERRANEAN Diet (PREDIMED) has shown recently the link between the Mediterranean diet and low levels of cardiovascular disease.
The questionnaire used as a reference asked consumers how often they ate vegetables pasta rice
and other dishes made with sofrito but the beneficial compounds of this product had never been analysed.
Now researchers from the University of Barcelona (UB) and the Biomedical Research Centres Network--Physiopathology of Obesity and Nutrition (CIBEROBN) of the Carlos III Health Institute have identified for the first time polyphenols
and carotenoids-healthy antioxidant substances-in sofrito by using a high resolution mass spectrometry technique. The results have been published in the'Food Chemistry'magazine
and they show the presence of at least 40 types of polyphenols. These compounds produced by plants and
and the consumption of foods rich in beta-carotene help to reduce the incidence of lung cancer. Eating a daily amount of 120 grams of sofrito added to pasta for example the total intake of polyphenols is 16 to 24 milligrams per portion
and 6 to 10 milligrams in the case of carotenoids explains Lamuela. The team analysed ten types of commercial sofritos
tomatoes onions garlic and oil. The combination of these foods equals the bio-health compounds of each one separately.
With regard to oil scientists recommend using virgin olive oil instead of sunflower oil. In fact they are now looking for the ideal proportion of the four ingredients
#Enrollment in SNAP does not substantially improve food security, dietary qualitymillions of families in the United states struggle to provide nutritionally adequate meals due to insufficient money or other resources.
To combat food security issues over one in seven Americans currently rely upon the Supplemental Nutrition Assistance program (SNAP) the largest federal nutrition program to provide monetary support for nutrition.
In the past SNAP has been shown to reduce poverty among the poorest Americans and generate economic activity. However according to a new study from researchers at the Harvard School of Public health in Boston Massachusetts SNAP benefits alone may not be enough to provide its beneficiaries with the long-term food security
or dietary quality they need. After participating in SNAP for a few months a substantial proportion of SNAP participants still reported marginal low or very low food security
which suggests that SNAP could do more to adequately address the problem of food insecurity according to lead investigator Dr. Eric Rimm Associate professor in Epidemiology and Nutrition at the Harvard School of Public health.
Although one might hypothesize that the provision of SNAP benefits would result in the purchase
and consumption of healthy foods (i e. fruits vegetables whole grains) there was no appreciable improvement in dietary quality among SNAP participants after the initiation of benefits.
whom had requested SNAP application assistance from Project Bread a nonprofit statewide anti-hunger organization. New SNAP participants were more likely to be non-White normal weight of lower household food security
and with lower dietary quality scores than low-income study participants who did not receive SNAP benefits.
Dr. Rimm and his colleagues found a small improvement in food security for both SNAP participants and nonparticipants after the three-month study but no significant differences between the two groups.
Increased refined grain consumption coupled with the low consumption of healthy foods led the study authors to conclude that policies programs
and nutrition education initiatives that improve the nutritional impact of SNAP should be implemented to enhance the program's influence on the diets and well-being of low-income Americans.
For example the majority of SNAP participants in the study supported the provision of financial incentives to purchase healthy foods
(i e. fruits and vegetables) more cooking or nutrition education classes and restrictions for unhealthy foods specifically soda in order to help SNAP participants to eat better.
These efforts should be based on further research to identify to the most effective ways to achieve the federal program's goals of reducing food insecurity
and improving the nutritional quality of participants'diets. Story Source: The above story is provided based on materials by Society for Nutrition Education and Behavior.
Note: Materials may be edited for content and length. Journal Reference e
#Dogs likely originated in Europe more than 18,000 years ago, biologists reportwolves likely were domesticated by European hunter-gatherers more than 18000 years ago
Disturbed areas of forest including those bordering pasture are less able to maintain moisture recycling
#Researchers warn against high emissions from oil palm expansion in Brazilexpanding millions of hectares of Brazilian land to produce palm oil for food
since it can take up to three weeks for the new queen to begin laying eggs
and poor nutrition on queen pheromone quality to see if the queen also is providing workers with information about her health.
Establishment of precolonial-like habitats might also decrease the amounts of nutrients from the legacy sediments that currently flow into the Chesapeake watershed
The hope is that this paper gives us more of a global framework for how we manage our forests to conserve snowpack.
Even in the rainy Pacific Northwest we depend on yearly snowpack for drinking water and healthy river flows for fish said Rolf Gersonde who designs
and provides drinking water to 1. 4 million people. The area now is closed to recreation and commercial logging but more than 80 percent of the land was logged during the early 20th century
#Schools help kids choose carrots over candy barswhen schools adopt healthful nutrition policies and practices kids'diets improve.
According to new research led by Michigan State university and published in the current issue of Childhood Obesity when schools offered snacks in lunchtime a la carte
or entirely healthful students responded with improvements in their diets said Katherine Alaimo MSU associate professor of food science and human nutrition.
When healthful food options are offered students will select them eat them and improve their diet she said.
Our study shows that schools can make the kinds of changes required by the forthcoming USDA guidelines
and these changes can have a positive impact on children's nutrition. The U s. Department of agriculture will ask schools to implement its Smart Snacks nutrition standards on July 1 2014.
Those recommendations will set limits on calories salt sugar and fat in foods and beverages as well as promote snack foods with more whole grains low-fat dairy fruits and vegetables.
Alaimo and her team of researchers tested standards similar to the USDA's new requirements and demonstrated that Smart Snacks has the potential to improve students'eating habits.
For example schools that started healthful snacks in lunchtime a la carte or vending programs boosted their students'overall daily consumption of fruit by 26 percent vegetables by 14 percent and whole grains by 30 percent.
Students also increased their consumption of fiber calcium and vitamins A and C. For the study researchers also compared schools that adopted a variety of nutrition programs and policies.
Some schools made only limited changes while others implemented more comprehensive programs to assess and improve the school's nutrition environment.
Changes schools made included raising nutrition standards for snacks and beverages offering taste tests of healthful foods and beverages to students marketing healthful foods in school and removing advertisements of unhealthful foods.
When schools implemented three or more new nutrition practices or policies students'overall diets improved.
Creating school environments where the healthy choice is the easy choice allows students to practice lessons learned in the classroom
and form good habits at an early age laying a foundation for a healthy future said Shannon Carney Oleksyk contributing author and healthy living adviser for Blue Cross Blue Shield
What made the study unique in part was that the researchers measured students'overall diets not just
and cholesterol for transport to the liver. Once delivered to the liver the large load of fat was thought to cause increased blood levels of LDL (bad) cholesterol decreased levels of good cholesterol and the rise of systemic inflammation.
But that may not be the complete story. The UCLA researchers revealed that LPAS previously considered very minor
when the mice were fed the high-cholesterol high-fat diet. Surprisingly with the addition of LPAS to the low-fat diet the UCLA team also found alterations in the patterns of gene expression in the small intestine changes in cholesterol levels (increases in LDL
and decreases in HDL) and increases in blood markers of inflammation typically seen when the mice consumed a high-fat high-cholesterol diet.
The findings suggest that some of the factors leading to atherosclerosis occur in the small intestine and not just the liver.
and inflammation before the load of packaged fat even reaches the liver the researchers said.
They found that this addition to both diets prevented an increase in the level of LPAS in the small intestine and also stopped increases in bad cholesterol decreases in good cholesterol and systemic inflammation.
Wagner has started already developing a course curriculum in addition to presenting a workshop at XSEDE13. He has worked with several high-school students as part of SDSC's education program
#Ticks kill sheepin some lamb herds a mortality rate of 30 percent has been recorded albeit no predators have been involved in these losses.
The answer may be found somewhere within the genetics of the sheep and the course of the disease assessment and control of tick populations and biological control of ticks.
It is estimated that approximately 300000 lambs are exposed to this bacteria each year However they do not necessarily die from the infection says tick researcher Lise Grã¸va at Bioforsk Organic at Tingvoll in Norway.
Blood tests show that almost all the lambs are infected during the season in tick infested areas. The direct cause of death due to TBF is often an acute pasteurella infection--a bacterial disease
Disinfection of the umbilical cord in lambs immediately after birth has also been effective. It prevents new bacteria from entering the bloodstream.
Some lambs experience a shorter period of fever and a shorter period with poor immune system after an infection than others.
and whether this has an influence on the growth in lambs says Grã¸va. She emphasizes that having robust animals with good immune systems is a prerequisite for sheep husbandry in tick areas.
whether it is right to utilise them as it is seems that lambs are infected despite the use of such remedies.
Some sheep can be healthy carriers where the meat is considered safe. The bacterium is absorbed not through the gut
if fungal spores can have impact on tick populations This could contribute in helping us control tick populations for example in restricted areas such as spring pasture for sheep.
whether fungus can kill ticks in sheep pastures. This would also benefit future hikers. Tick##ites in sheep can lead to the disease tick-borne fever (TBF)
#Higher dietary acid load increases risk of diabetes, study saysa study of more than 60 000 women has shown that higher overall acidity of the diet regardless of the individual foods
A western diet rich in animal products and other acidogenic foods can induce an acid load that is not compensated for by fruit and vegetables;
A total of 66485 women from the E3n study (The french Centre of the European Prospective Investigation into Cancer and Nutrition a well-known ongoing epidemiological study) were followed for new diabetes cases over 14 years.
A diet rich in animal protein may favour net acid intake while most fruits and vegetables form alkaline precursors that neutralise the acidity.
In our study the fact that the association between both PRAL and NEAP scores and the risk of incident type 2 diabetes persisted after adjustment for dietary patterns meat consumption
and intake of fruit vegetables coffee and sweetened beverages suggests that dietary acids may play a specific role in promoting the development of type 2 diabetes irrespective of the foods
or drinks that provide the acidic or alkaline components. They conclude: We have demonstrated for the first time in a large prospective study that dietary acid load was associated positively with type 2 diabetes risk independently of other known risk factors for diabetes.
and may lead to promotion of diets with a low acid load for the prevention of diabetes.
and at 100-bar pressure (100 times that of the atmosphere at sea level) than they would at room temperature.
and SUGAR supercomputers to find results for all the variations. Even so calculations for a single data point--one molecule one zeolite one temperature--often took 96 processing cores three days to complete.
and occurs in many cows after giving birth is related to higher levels of fat in the liver.
and subsequent higher levels of fat in the liver after giving birth to their calves Middleton said.
These higher levels of fat in the liver are tied often to health problems in dairy cows including increased risk for uterus and mammary infections as well as ketosis
which is a condition that results in the cows expending more energy than they are taking in through their diet.
Middleton along with Jim Spain MU vice provost for undergraduate studies and professor of dairy nutrition in the MU College of Agriculture Food and Natural resources studied 100 dairy cows over two
While the researchers did not find any direct links to health problems they say correlations with higher levels of fat in the liver call for further research into the health implications of low blood calcium levels.
For herds experiencing a high incidence of subclinical hypocalcemia around the time of calving adding anionic salts to their diets
according to a Kaiser permanente study in The American Journal of Clinical Nutrition. The study analyzed 883 racially
. Matias Phd a postdoctoral researcher at the Kaiser permanente Division of Research and the University of California Davis Department of Nutrition.
#Defending food crops: Whitefly experimentation to prevent contamination of agricultureon November 8th Jove the Journal of Visualized Experiments will introduce a new technique to aid in the development of defenses against diseases threatening food crops worldwide.
The method published under the title Transmitting Plant viruses Using Whiteflies is applicable to such at-risk crops as tomatoes and common bean plants.
and her colleagues write that numerous genera of whitefly-transmitted plant viruses (such as Begomovirus Carlavirus Crinivirus Ipomovirus Torradovirus) are part of an emerging and economically significant group of pathogens affecting important food
#You can have a food allergy, and eat it toohave food allergies? If you answered yes you know the best way to prevent a severe allergic reaction is to totally avoid the offending food.
But according to a presentation at the Annual Scientific Meeting of the American College of Allergy Asthma and Immunology (ACAAI) you may no longer have to avoid the food entirely.
Different parts of food may have said different allergenicity presenter Sami Bahna MD allergist and ACAAI past president.
For example someone with an egg allergy may be able to tolerate egg yolk but not the whites.
And someone with a fruit allergy may be allergic to the seeds but not the pulp.
In his presentation Dr. Bahna noted not only can certain parts of food be safe to eat for some food allergy sufferers
but there are some substitutes that can be eaten as well. Just because someone is allergic to cow's milk doesn't mean they are allergic to milk from all other animals said Dr. Bahna.
Some sufferers might have to avoid several foods which can be difficult and cause malnutrition.
Some food sensitivities may also predict other food allergies. Different types of fruits and fish can often have substantial cross-reactivity meaning there may be several types that need to be avoided.
While many food allergic individuals find they can eat certain parts of food or substitutes this isn't a one size fits all approach said Dr. Bahna.
If you have a food allergy evaluation by a board-certified allergist can identify the exact foods that you should avoid
and the substitute foods that you can safely eat. Allergy skin testing or blood testing are good screening procedures for food allergy.
Allergists often confirm the suspected foods by performing oral food challenges. During this test patients are fed tiny amounts of the suspected allergy-causing food in increasing doses under strict supervision by an allergist.
Although there is no cure for food allergies at present some sufferers may outgrow their allergy over time.
Milk allergy is commonly outgrown in childhood while a peanut or shellfish allergy usually lasts for many years or for a lifetime.
Story Source: The above story is provided based on materials by American College of Allergy Asthma and Immunology (ACAAI.
Note: Materials may be edited for content and length h
#Oral allergy syndrome, high blood pressure medications can create lethal cocktailoral allergy syndrome sufferers that take high blood pressure medications may experience extreme facial swelling
It is also known as pollen-food syndrome since it is caused by cross-reacting allergens found in both pollen and raw produce.
Sufferers can often mistake oral allergy syndrome symptoms for food allergy said allergist David Rosenstreich MD ACAAI fellow and study author.
But it isn't a food allergy and often patients can eat that food when it is cooked.
For example an individual may have a reaction to a raw apple but not to apples baked in a pie.
When allergists advised patients to avoid raw produce and switched from ACE inhibitors to ANGIOTENSIN II receptor blocker (ARB) therapy no further oral allergy symptoms occurred.
Not everyone with a pollen allergy will experience oral allergy syndrome when eating raw produce and tree nuts.
and more frequent high-intensity precipitation events all contribute to greater losses of nutrients and therefore a large hypoxic zone.
Not only can they not see the loss of nutrients they are disconnected physically from the downstream effects.
#Buffet dish sequences may prompt healthier choicesevery day millions of people stand in line at all-you-can-to-eat buffet lines waiting to satiate their palates with the delicious foods on the line.
Most of these people however are unaware that food order biases what ends up on their plates:
the first food in line is taken the most and biases what else is taken. In fact this influence is so strong that in a recent study published In public Library of Science One Drs.
Brian Wansink and Andrew Hanks found that two-thirds of an individual's plate is filled with the first items they encounter.
Plus when less healthy foods are served first individuals take 31%more total food items. Drs. Wansink and Hanks conducted their study at a conference where attendees were served a seven-item breakfast buffet.
In the dining area the food items were served on two separate tables just over 50 feet apart.
Unbeknownst to the attendees foods were arranged in opposite order on the two lines. On one line cheesy eggs fried potatoes bacon cinnamon rolls low-fat granola low-fat yogurt and fruit were served in that exact order.
On the other line the order was reversed such that fruit was served first followed by low-fat yogurt low-fat granola etc.
As they entered the dining area the 124 attendees were assigned randomly to choose their breakfast from one of the two tables such that 59 served themselves from the fruit-first line
and 65 served themselves from the cheesy-eggs first line. For logistical purposes attendees were told they could only make one trip to the buffet line.
Results from this experiment showed that the foods presented first biased which foods were selected by the attendees.
Specifically 86.4%of diners took fruit when it was offered first while 54.8%took fruit when it was offered last.
In the same vein 75.4%took cheesy eggs when presented first while 28.8%took cheesy eggs
when they were offered last. Of a person's plate 65.7%was filled with at least one of the first three foods in the line.
There was also an interesting correlation between the first food offered and subsequent selections. In the cheesy eggs first line selecting cheesy eggs was correlated strongly with taking potatoes and bacon.
Yet when fruit was offered first there was no evidence that taking fruit was correlated with the selection of any other item.
This highlights the cultural association of eggs with bacon and/or potatoes where fruit is associated not generally with any specific food.
Like other behavioral biases the influence of food order can be leveraged to encourage selection and intake of healthier foods.
At your next dinner party or holiday event if you want your guests to make healthier choices put the healthier foods first to help them be slim by design.
Story Source: The above story is provided based on materials by Cornell Food & Brand Lab. The original article was written by Joanna Ladzinski.
Note: Materials may be edited for content and length. Journal Reference e
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