To investigate the influence of the internal micellar structure on the course of enzymatic cross-linking especially in the initial phase of the reaction, casein micelles isolated from raw milk via ultracentrifugation were incubated with microbial transglutaminase (mTG) in comparison with non-micellar sodium caseinate. Reactive lysine and glutamine residues were identified using a label-free approach, based on the identification of isopeptides within tryptic hydrolysates by targeted HRMS as well as manual monitoring of fragmentation spectra. Identified reactive sites were furthermore weighted by tracking the formation of isopeptides over an incubation time of 15, 30, 45 and 60 min, respectively. Fifteen isopeptides formed in the early stage of mTG cross-linking of caseins were identified and further specified concerning the position of lysine and glutamine residues involved in the reaction. The results revealed lysine K176 and glutamine Q175 of β-casein as the most reactive residues, which might be located in a highly flexible region of the molecule based on different possible reaction partners identified in this study. Except for the isopeptide αₛ₁ K34–αₛ₂ Q101 in sodium caseinate (SC), all reactive sites were detected in micellar and in non-micellar casein, indicating that the initial phase of enzymatic cross-linking is not affected by micellar aggregation of caseins.

Entdecken Sie unsere Region doch mal von ihrer köstlichen und kreativen Seite. Ob aromatische Kräuter und Gewürze, knackiges Obst und Gemüse, frischer Fisch, zartes Fleisch oder köstliche Backwaren – zahlreiche kleine Firmen locken mit ihren regionalen Produkten. Und auch, wer das Besondere sucht, wird dabei fündig. Denn mit Schokolade, Kaffee, alkoholischen Spezialitäten, frisch gepressten Ölen und mehr, können Sie den Genuss mit allen Sinnen zelebrieren. Schicke Tisch-Deko gibt’s noch obendrauf. Viele der Produkte wachsen direkt bei uns in der Region. Andere werden aus ausgesuchten Zutaten bei uns veredelt. Aber schmecken Sie doch einfach selbst! In dieser Broschüre stellen wir Ihnen einige ausgewählte Anbieter vor und laden Sie zu einer spannenden Geschmacksreise ein.

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Evidence suggests that postural stability may benefit from olfactory exposure, but whether this effect is different for hyposmic and healthy subjects remains unknown and little attention has been paid to the hedonic valence of odors in this context. Forty-five participants aged between 23 and 64 years were invited to this study, of whom 32 had normal olfactory function 13 exhibited olfactory deficits. Movement measurements were performed with the “Unterberger stepping test.” Participants walked in place with stretched arms for 8 periods of 30 s each, separated by intervals of approximately 15 s. During each of these 30-s blocks one of the three odor conditions was presented to them: (a) pleasant odor, (b) unpleasant odor, and (c) odorless control. Both participants with normosmia and impaired olfaction moved to the left and right sides more when exposed to the unpleasant odor as compared to pleasant odor exposure or no odor. When smelling pleasant odors, participants presented shorter maximal anterior/posterior sway than during no odor exposure, but it was similar when smelling unpleasant odor. The study demonstrated strong effects of odors on postural stability with pleasant odors limiting and unpleasant enhancing postural sways. Practical Applications Odors affect postural stability. Although we fail to demonstrate that postural stability measurements can be applied as a supporting method in smell dysfunction diagnosis, the current study opens prospects for further explorations of the relationship between olfactory and vestibular systems. These efforts may eventually lead to practical solutions supporting postural balance in patients suffering from conditions adversely affecting the vestibular system.

Die vorliegende Ratgeberbroschüre informiert, berät, begleitet, unterstützt Sie durch die Schwangerschaft hindurch bis zur Geburt und bietet Ihnen einen Überblick über Angebote und Kontakte in Chemnitz, je nach persönlicher Lebenslage oder Lebensumstand. Stand: 09/2019

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No description available.

For peanuts, roasted at 170 °C, the formation of selected glycerol-bound oxidized fatty acids (GOFAs), namely 9-oxononanoic acid (9-ONA), azelaic acid (AZA) and octanoic acid, was observed by GC-MS (EI). The content of octanoic acid as well as AZA increased with continuous roasting time (from 59 mg/kg peanut oil to 101 mg/kg peanut oil and from not detectable to 8 mg/kg peanut oil, respectively), whereas the content of 9-ONA initially decreased from 25 mg/kg peanut oil to 8 mg/kg peanut oil (20 min) and increased again up to 37 mg/kg peanut oil following roasting for 40 min. Due to its aldehyde function, 9-ONA could contribute to amino acid side chain modifications as a result of lipation, which could directly influence the functional properties of peanut proteins. Both 9-ONA and octanoic acid are potential markers of thermal processes. Furthermore, in model experiments using methyl linoleate and methyl oleate, up to 18 oxidized fatty acids could be identified as methyl esters, 9-ONA as well as octanoic acid as major components and a faster formation of GOFAs under roasting conditions (170 °C, 20 min). In addition, 9-ONA contributes to the formation of AZA and octanoic acid in both free and bound form as a result of oxidative subsequent reactions in presence of iron (III).

Exploring the use of seedless blackcurrant pomace, a fibre-rich by-product of juice pressing, in foods is favourable due to its nutritional profile but also for economic and sustainability aspects. Current applications are limited to products in which rapid fibre swelling, high water solubility or low sedimentation is not essential. In this study, functional properties of seedless blackcurrant pomace were modified by thermo-mechanical treatments using extrusion cooking or micronization in a planetary ball mill. A full factorial design showed that low pomace moisture (11 g/100 g) had the highest impact on swelling capacity (+ 20.6%) and water solubility index (+ 23.2%), whereas variation in extrusion temperature exhibited only minor effects. After milling for 4 h, the median particle size was reduced by 98% to 4 µm and the specific surface area increased from 0.1 to 2.5 m2/mL. Swelling capacity was highest after this time with 7.6 mL/g pomace and, although the amount of extractable sugars was reduced, water solubility increased to 7.6 g/100 g. In contrast to extruded samples, the red colour of the pomace was intensified after milling. Both treatments appear as promising to extend the applicability of fruit by-products in foods, as micronized pomace may counteract sedimentation in liquids, whereas increased swelling capacity after extrusion may have stabilizing effects on yoghurt-like systems.

Durch die wachsende Bedeutung der DNS-Sequenzierung wurden die Geräte zur Sequenzierung weiterentwickelt und ihr Durchsatz so erhöht, dass sie Millionen kurzer Nukleotidsequenzen innerhalb weniger Tage liefern. Moderne Algorithmen und Programme, welche die dadurch entstehenden großen Datenmengen in akzeptabler Zeit verarbeiten können, ermitteln jedoch nur einen Bruchteil der Positionen der Sequenzen in bekannten Datenbanken. Eine derartige Suche ist eine der wichtigsten Aufgaben in der modernen Molekularbiologie. Diese Arbeit untersucht mögliche Übertragungen moderner Genom-Alignment Programme auf hochparallele Plattformen wie FPGA und GPU. Die derzeitig an das Problem angepassten Programme und Algorithmen werden untersucht und hinsichtlich ihrer Parallelisierbarkeit auf den beiden Plattformen FPGA und GPU analysiert. Nach einer Bewertung der Alternativen erfolgt die Auswahl eines Algorithmus. Anschließend wird dessen Übertragung auf die beiden Plattformen entworfen und implementiert. Dabei stehen die Geschwindigkeit der Suche, die Anzahl der ermittelten Positionen sowie die Nutzbarkeit im Vordergrund. Der auf der GPU implementierte reduzierte Smith & Waterman-Algorithmus ist effizient an die Problemstellung angepasst und erreicht für kurze Sequenzen höhere Geschwindigkeiten als bisherige Realisierungen auf Grafikkarten. Eine vergleichbare Umsetzung auf dem FPGA benötigt eine deutlich geringere Laufzeit, findet ebenfalls jede Position in der Datenbank und erreicht dabei ähnliche Geschwindigkeiten wie moderne leistungsfähige Programme, die aber heuristisch arbeiten. Die Anzahl der gefundenen Positionen ist bei FPGA und GPU damit mehr als doppelt so hoch wie bei sämtlichen vergleichbaren Programmen. / Further developments of DNA sequencing devices produce millions of short nucleotide sequences. Finding the positions of these sequences in databases of known sequences is an important problem in modern molecular biology. Current heuristic algorithms and programs only find a small fraction of these positions. In this thesis genome alignment algorithms are implemented on massively parallel platforms as FPGA and GPU. The next generation sequencing technologies that are currently in use are reviewed regarding their possible parallelization on FPGA and GPU. After evaluation one algorithm is chosen for parallelization. Its implementation on both platforms is designed and realized. Runtime, accuracy as well as usability are important features of the implementation. The reduced Smith & Waterman algorithm which is realized on the GPU outperforms similar GPU programs in speed and efficiency for short sequences. The runtime of the FPGA approach is similar to those of widely used heuristic software mappers and much lower than on the GPU. Furthermore the FPGA guarantees to find all alignment positions of a sequence in the database, which is more than twice the number that is found by comparable software algorithms.