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PubMed2003

Universal scaling relations in food webs.

The structure of ecological communities is usually represented by food webs. In these webs, we describe species by means of vertices connected by links representing the predations. We can therefore study different webs by considering the shape (topology) of these networks. Comparing food webs by searching for regularities is of fundamental importance, because universal patterns would reveal common principles underlying the organization of different ecosystems. However, features observed in small food webs are different from those found in large ones. Furthermore, food webs (except in isolated cases) do not share general features with other types of network (including the Internet, the World Wide Web and biological webs). These features are a small-world character and a scale-free (power-law) distribution of the degree (the number of links per vertex). Here we propose to describe food webs as transportation networks by extending to them the concept of allometric scaling (how branching properties change with network size). We then decompose food webs in spanning trees and loop-forming links. We show that, whereas the number of loops varies significantly across real webs, spanning trees are characterized by universal scaling relations.

Animals↗
PubMed2004

Effects of thermal food processing on the chemical structure and toxicity of fumonisin mycotoxins.

Fumonisins are Fusarium mycotoxins that occur in corn and corn-based foods. They are toxic to animals and at least one analogue, fumonisin B1, is carcinogenic to rodents. Their effect on human health is unclear, however, fumonisins are considered to be risk factors for cancer and possibly neural tube defects in some heavily exposed populations. It is therefore important to minimize exposures in these populations. Cleaning corn to remove damaged or moldy kernels reduces fumonisins in foods while milling increases their concentration in some and reduces their concentration in other products. Fumonisins are water-soluble and nixtamalization (cooking in alkaline water) lowers the fumonisin content of food products if the cooking liquid is discarded. Baking, frying, and extrusion cooking of corn at high temperatures ( > or = 190 degrees C) also reduces fumonisin concentrations in foods, with the amount of reduction achieved depending on cooking time, temperature, recipe, and other factors. However, the chemical fate of fumonisins in baked, fried, and extruded foods is not well understood and it is not known if the reduced concentrations result from thermal decomposition of fumonisins or from their binding to proteins, sugars or other compounds in food matrices. These possibilities might or might not be beneficial depending upon the bioavailability and inherent toxicity of decomposition products or the degree to which bound fumonisins are released in the gastrointestinal tract. In this review the affects of cooking and processing on the concentration and chemical structure of fumonisins as well as the toxicological consequences of known and likely fumonisin reaction products are discussed.

Food Contamination↗
PubMed2005

[Occupational alergy: a major health hazard among food processing workers].

Food-processing is one of the industries characterized by high exposure to occupational allergens. Exposure to allergens of plant or animal origin is most extensive during food processing, including meat, fish, fruit, vegetables, dairy products, and grain products as well as during production of animal feed and other foodstuffs. Respiratory diseases are the major problem in the food processing industry. It is essential to better recognize the structure of food allergens and mechanisms by which they induce diseases to identify risk factors and health problems which may occur in workers. The authors describe the most essential food allergens responsible for occupational diseases, reactions resulting from exposure to food allergens in the occupational context, their diagnosis and prevention in food processing workers.

Air Pollutants, Occupational↗
PubMed1977

Nutrition and responses to zero gravity.

Prior to the Mercury program, extensive efforts were undertaken to find ways of minimizing the mass of in-flight food systems. Such efforts were directed to the use of dehydrated, energy-dense foodstuffs and to the possibilities of nutrient recyclization. As the space program became a reality, nutritional scientists were more concerned with the mechanics of food consumption in weightless flight and with the problems of structuring convention foods in a way that would facilitate their use in weightlessness. It soon became clear that there was no substantial impediment to normal gastrointestinal function in flight, and attention was shifted to more subtle metabolic phenomenons. It became apparent that slight changes occurred in skeletal density, muscle mass, and overall body composition. Recognition of these changes led to extensive ground-based simulation studies and carefully designed in-flight experiments. Data are presented on the requirements for metabolic energy in flight and on the losses that have been observed in the major elemental constituents of the body. It is concluded that convincing evidence is not yet avialable on the ability of man to adapt to long-term weightless flight. Although his nutritional requirements are qualitatively similar during flight, the sophisticated manipulation of nutrient profiles shows promise of counteracting some of the deteriorative processes that are known to occur.

Aerospace Medicine↗
PubMed1999

Patterns of Food Chain Length in Lakes: A Stable Isotope Study.

Food web structure is paramount in regulating a variety of ecologic patterns and processes, although food web studies are limited by poor empirical descriptions of inherently complex systems. In this study, stable isotope ratios (δ15N and δ13C) were used to quantify trophic relationships and food chain length (measured as a continuous variable) in 14 Ontario and Quebec lakes. All lakes contained lake trout as the top predator, although lakes differed in the presumed number of trophic levels leading to this species. The presumed number of trophic levels was correlated with food chain length and explained 40% of the among-lake variation. Food chain length was most closely related to fish species richness ([Formula: see text]) and lake area ([Formula: see text]). However, the two largest study lakes had shorter food chains than lakes of intermediate size and species richness, producing hump-shaped relationships with food chain length. Lake productivity was not a powerful predictor of food chain length ([Formula: see text]), and we argue that productive space (productivity multiplied by area) is a more accurate measure of available energy. This study addresses the need for improved food web descriptions that incorporate information about energy flow and the relative importance of trophic pathways.

food chains,↗
PubMed2005

Establishment of trophic continuum in the food web of the Yellow Sea and East China Sea ecosystem: insight from carbon and nitrogen stable isotopes.

Stable carbon and nitrogen isotope ratios (delta (13)C and delta (15)N) are used to study the trophic structure of food web in the Yellow Sea and East China Sea ecosystem. The trophic continuum of pelagic food web from phytoplankton to top preyer was elementarily established, and a trophic structure diagram in the Yellow Sea and East China Sea was outlined in combination with carbon isotopic data of benthic organisms, which is basically consistent with and makes some improvements on the simplified Yellow Sea food web and the trophic structure diagram drawn based on the biomass of main resource population during 1985-1986. This result indicates that the stable isotope method is a potential useful means for further studying the complete marine food web trophic continuum from viruses to top predators and food web stability.

Animals↗
PubMed1981

[Structure of the cell wall polysaccharide in the food protein yeast Candida spec. H. VI. Isolation and structure of the glucans].

Alkali-soluble glucan was obtained from Candida spec. H by extraction with dilute sodium hydroxide. This minor component is quite heterogeneous in molecular size, has a highly branched structure and contains 19% beta (1,3)-, 24% beta (1,6)- and only 2% beta (1,2)-linkages. Other minor polysaccharide components have been isolated by acetic acid extraction. They have been identified as glycogen and linear beta(1,6)-glucan, respectively. The major component is a 1,2-, 1,3,-, 1,6-glucan branched in 1,2,3-, 1,3,6- and 1,2,6-positions, containing chitin. So we can confirm that different yeasts may differ in glucan structures which vary considerably both in the degree of branching and molecular size.

Candida↗
PubMed2006

Scaling relations in food webs.

In the last three decades, researchers have tried to identify universal patterns in the structure of food webs. It was recently proposed that the exponent eta characterizing the efficiency of the transport of energy in large and small food webs might have a universal value (eta = 1.13). In this work we establish lower and upper bounds for this exponent in a general spanning tree with a fixed number of trophic species and levels. When the number of species is large, the lower and upper bounds are equal to 1, implying that the result eta = 1.13 is due to finite-size effects and that the value of this exponent depends on the size of the web. We also evaluate analytically and numerically the exponent eta for hierarchical and random networks. In all cases the exponent eta depends on the number of trophic species K, and when K is large we have that eta-->1. Moreover, this result holds for any fixed number M of trophic levels.

Adaptation, Physiological↗
PubMed2003

Preparation of antimicrobial reduced lysozyme compatible in food applications.

The structural and antimicrobial functions of lysozyme reduced with food-compatible reducing agents-cysteine (Cys) and glutathione (GSH)-were investigated. The disulfide bonds were partially reduced by thiol-disulfide exchange reactions under heat-induced denaturing conditions from 55 to 90 degrees C. The results showed that treatment of lysozyme with Cys and GSH resulted in the introduction of new half-cystine residues (2-3 residues/mol of protein). The released SH groups, in turn, rendered the lysozyme molecule more flexible, being accompanied by a dramatic increase in the surface hydrophobicity and exposure of tryptophan residues. As a consequence, the resulting reduced lysozymes were more capable of binding to lipopolysaccharides (LPS) and permeabilizing the bacterial outer membrane, as evidenced by the liposome leakage experiment, than were native or heated lysozyme. Both reduced lysozymes displayed significantly higher antimicrobial activity than native or heated lysozyme against Salmonella enteritidis (SE) in sodium phosphate buffer (10 mM, pH 7.2) at 30 degrees C for 1 h. Their minimal inhibitory concentrations (MICs) against the tested bacteria were about 150- and 25-fold lower than their respective MICs of native or heated lysozyme. The results suggest that partially reduced lysozyme could be used as a potential antimicrobial agent for prevention of SE attack.

Anti-Bacterial Agents↗
PubMedDate not supplied

Influence of nutrient delivery on gut structure and function.

Food is an important stimulus for the growth of gastrointestinal mucosa. Gut structure is influenced by the route of nutrient administration, dietary composition and the availability of specific nutrients. The alterations in intestinal structure and function that occur when enteral nutrition is withheld suggests that the ingestion of food results in physiologic responses that are responsible for the maintenance of gut mass during the fed state. The mechanism of mucosal suppression that occurs during starvation, stress, and total parenteral nutrition is not completely understood but may involve the absence of luminal substrates, decreased pancreaticobiliary secretions and alterations in the endocrine or paracrine events that normally accompany eating, digestion, and absorption. Enterocytes prefer glutamine and ketone bodies as oxidative fuels, whereas colonocytes utilize short chain fatty acids. Although enteral delivery of nutrients is the preferred route for maintenance of intestinal mass, provision of specific nutrients and hormonal stimulation during parenteral alimentation has been shown to be important in maintaining mucosal structure and function. If not adequately maintained, the intestine becomes susceptible to a variety of injuries which may result in impaired ability to digest and absorb nutrients and loss of mucosal barrier function.

Animals↗
PubMed1979

Consideration on the effects of pollution at community and population level.

The effects of pollution at population level are considered in relation to demographic characteristics and overall to the birthrate. The direct and indirect effects of pollution on community structure is discussed. The influence of pollution may vary according to the food-chain structure; (as a consequence, the hazard 'ceteris paribus' will be greater in freshwater communities than in marine ones). Relations between 'diversity' and 'stability' are discussed. In addition, the advantages and difficulties in using 'diversity' and 'biotic' indices for monitoring polluted water are taken into account.

Animals↗
PubMed2002

Relationship between bacterial community composition and bottom-up versus top-down variables in four eutrophic shallow lakes.

Bacterial community composition was monitored in four shallow eutrophic lakes during one year using denaturing gradient gel electrophoresis (DGGE) of PCR-amplified prokaryotic rDNA genes. Of the four lakes investigated, two were of the clearwater type and had dense stands of submerged macrophytes while two others were of the turbid type characterized by the occurrence of phytoplankton blooms. One turbid and one clearwater lake had high nutrient levels (total phosphorus, >100 micro g liter(-1)) while the other lakes had relatively low nutrient levels (total phosphorus, <100 micro g liter(-1)). For each lake, seasonal changes in the bacterial community were related to bottom-up (resources) and top-down (grazers) variables by using canonical correspondence analysis (CCA). Using an artificial model dataset to which potential sources of error associated with the use of relative band intensities in DGGE analysis were added, we found that preferential amplification of certain rDNA genes over others does not obscure the relationship between bacterial community composition and explanatory variables. Besides, using this artificial dataset as well as our own data, we found a better correlation between bacterial community composition and explanatory variables by using relative band intensities compared to using presence/absence data. While bacterial community composition was related to phytoplankton biomass in the high-nutrient lakes no such relation was found in the low-nutrient lakes, where the bacterial community is probably dependent on other organic matter sources. We used variation partitioning to evaluate top-down regulation of bacterial community composition after bottom-up regulation has been accounted for. Using this approach, we found no evidence for top-down regulation of bacterial community composition in the turbid lakes, while grazing by ciliates and daphnids (Daphnia and Ceriodaphnia) was significantly related to changes in the bacterial community in the clearwater lakes. Our results suggest that in eutrophic shallow lakes, seasonality of bacterial community structure is dependent on the dominant substrate source as well as on the food web structure.

Animals↗
PubMedDate not supplied

Risk factors for oral and pharyngeal cancer in Shanghai, with emphasis on diet.

A population-based case-control study of oral and pharyngeal cancer was conducted in Shanghai, China, from 1988 to 1990, in which 204 (115 male, 89 female) incident cases and 414 (269 male, 145 female) controls were interviewed. Cigarette smoking and alcohol consumption, as well as occupational exposures to asbestos and to petroleum products and the use of kerosene stoves in cooking, were associated with increased risk of oral and pharyngeal cancer. In addition, more cases than controls reported having chronic oral diseases and false teeth. Dietary intakes of 42 major foods and selected salt-preserved or deep-fried foods during the past 10 years, ignoring any recent changes, were measured by a structured quantitative food questionnaire. After adjusting for known etiological factors, risks decreased with increasing intake of fruits, particularly oranges and tangerines, and some vegetables, including dark yellow vegetables and Chinese white radish. Men in the highest tertile of intake of these fruits and vegetables had about 30-50% the risk of those in the lowest tertile, with a less pronounced effect among women. A new finding was an excess risk associated with high consumption of salt-preserved meat and fish. The findings from this study provide further evidence that dietary factors play an important role in the development of oral and pharyngeal cancer.

Adult↗
PubMed2004

Cereal grains, legumes and diabetes.

This review examines the evidence for the role of whole grain foods and legumes in the aetiology and management of diabetes. MedLine and SilverPlatter ('Nutrition' and 'Food Science FSTA') databases were searched to identify epidemiological and experimental studies relating to the effects of whole grain foods and legumes on indicators of carbohydrate metabolism. Epidemiological studies strongly support the suggestion that high intakes of whole grain foods protect against the development of type II diabetes mellitus (T2DM). People who consume approximately 3 servings per day of whole grain foods are less likely to develop T2DM than low consumers (<3 servings per week) with a risk reduction in the order of 20-30%. The role of legumes in the prevention of diabetes is less clear, possibly because of the relatively low intake of leguminous foods in the populations studied. However, legumes share several qualities with whole grains of potential benefit to glycaemic control including slow release carbohydrate and a high fibre content. A substantial increase in dietary intake of legumes as replacement food for more rapidly digested carbohydrate might therefore be expected to improve glycaemic control and thus reduce incident diabetes. This is consistent with the results of dietary intervention studies that have found improvements in glycaemic control after increasing the dietary intake of whole grain foods, legumes, vegetables and fruit. The benefit has been attributed to an increase in soluble fibre intake. However, prospective studies have found that soluble fibre intake is not associated with a lower incidence of T2DM. On the contrary, it is cereal fibre that is largely insoluble that is associated with a reduced risk of developing T2DM. Despite this, the addition of wheat bran to the diets of diabetic people has not improved indicators of glycaemic control. These apparently contradictory findings might be explained by metabolic studies that have indicated improvement in glucose handling is associated with the intact structure of food. For both grains and legumes, fine grinding disrupts cell structures and renders starch more readily accessible for digestion. The extent to which the intact structure of grains and legumes or the composition of foods in terms of dietary fibre and other constituents contribute to the beneficial effect remains to be quantified. Other mechanisms to help explain improvements in glycaemic control when consuming whole grains and legumes relate to cooking, type of starch, satiety and nutrient retention. Thus, there is strong evidence to suggest that eating a variety of whole grain foods and legumes is beneficial in the prevention and management of diabetes. This is compatible with advice from around the world that recommends consumption of a wide range of carbohydrate foods from cereals, vegetables, legumes and fruits both for the general population and for people with diabetes.

Blood Glucose↗
PubMed2005

Stable isotopes show food web changes after invasion by the predatory cladoceran Cercopagis pengoi in a Baltic Sea bay.

Cercopagis pengoi, a recent invader to the Baltic Sea and the Laurentian Great Lakes, is a potential competitor with fish for zooplankton prey. We used stable C and N isotope ratios to elucidate trophic relationships between C. pengoi, zooplankton (microzooplankton, 90-200 microm, mostly copepod nauplii and rotifers; mesozooplankton, >200 microm, mostly copepods), and zooplanktivorous fish (herring, size range 5-15 cm and sprat, 9-11 cm) in a coastal area of the northern Baltic Sea. The isotope ratios in C. pengoi and fish were much higher than those of zooplankton, showing general trends of enrichment with trophic level. Young-of-the-year (YOY) herring had a significantly higher (15)N/(14)N ratio than C. pengoi, suggesting of a trophic linkage between the two species. To evaluate the possible relative importance of different food sources for C. pengoi and YOY herring, two-source isotope-mixing models for N were used, with micro- and mesozooplankton as prey for C. pengoi and mesozooplankton and C. pengoi as prey for YOY herring. These models indicate that mesozooplankton was the major food source of both species. However, microzooplankton may be important prey for young stages of C. pengoi. Comparative analyses of the herring trophic position before and after the invasion by C. pengoi showed a trophic level shift from 2.6 to 3.4, indicating substantial alterations in the food web structure. Our findings contribute to a growing body of evidence, showing that C. pengoi can modify food webs and trophic interactions in invaded ecosystems.

Animals↗
PubMed1993

A population-based case-control study of dietary factors and endometrial cancer in Shanghai, People's Republic of China.

The relation between diet and endometrial cancer was examined in a population-based case-control study conducted in Shanghai, People's Republic of China, between 1988 and 1990, involving interviews with 268 cases and 268 controls aged 18-74 years. The subjects' usual dietary intake of 63 major foods during the previous 10 years (disregarding any recent changes) was measured by means of a structured quantitative food questionnaire. Although women in the highest quartile of total caloric intake had a 2.1-fold increased risk of endometrial cancer, risk varied according to the source of calories. The highest quartiles of caloric intake from fat and protein were associated with odds ratios of 3.9 and 3.1, respectively, while calories from carbohydrates, the major contributor of total calories in this population, were not related to risk. The association of fat and protein with endometrial cancer risk was confined to foods of animal origin in the diet. After adjustment for age, body mass index (weight (kg)/height (m)2), and number of pregnancies, odds ratios were 3.5 (95% confidence interval (CI) 2.0-6.0) and 3.0 (95% CI 1.7-5.1) for women in the highest quartiles of intake of animal fat and animal protein, respectively. Food group analyses showed a similar pattern, with high consumption of meat, eggs, and fresh fish being associated with elevated risks. After adjustment for total calories, no significant association of risk was found with intake of vegetables or dark green/yellow vegetables, or with estimated carotene intake, although fruit and allium vegetables were associated with some reduction in risk. These results suggest that diets rich in animal fat and animal protein may play an important role in the etiology of endometrial cancer.

Adolescent↗
PubMedDate not supplied

[Effect of carbohydrate structure on glucose utilization and biosynthesis of lipids, proteins and glucagon in rats].

It was established that utilization of labelled glucose depended on food carbohydrate structure. Saccharose increased 1.5-fold the labelling of lipids in the liver and lowered insignificantly glycogen labelling. Similar quantity of invert sugar sharply reduced glycogen labelling. When starch was substituted for corn syrup lipid labelling increased two-fold, while glycogen labelling decreased down to 26% of the control level. Lipid/glycogen labelling ratio in saccharose feeding was 2, in invert sugar--4, in corn syrup--17.

Animal Feed↗