Vanilla
Benzaldehydes
Food Quality
Guaiacol
Polynesia
Food Handling
Localization of beta-D-glucosidase activity and glucovanillin in vanilla bean (Vanilla planifolia Andrews). (1/12)
The morphology, anatomy and histology of mature green vanilla beans were examined by light and transmission electron microscopy. Beans have a triangular cross-section with a central cavity containing seeds. Each angle is lined with tubular cells, or papillae, while the cavity sides consist of placental laminae. The epicarp and endocarp are formed by one or two layers of very small cells, while the mesocarp contains large, highly vacuolarized cells, the cytoplasm being restricted to a thin layer along the cell walls. The radial distributions of glucovanillin and beta-glucosidase activity, measured on p-nitrophenyl-beta-glucopyranoside and glucovanillin, are superimposable and show how beta-glucosidase activity increases from the epicarp towards the placental zone, whereas glucovanillin is exclusively located in the placentae and papillae. Subcellular localization of beta-glucosidase activity was achieved by incubating sections of vanilla beans in a buffer containing 5-bromo-4-chloro-3-indolyl-beta-d-glucopyranoside as a substrate. Activity was observed in the cytoplasm (and/or the periplasm) of mesocarp and endocarp cells, with a more diffuse pattern observed in the papillae. A possible mechanism for the hydrolysis of glucovanillin and release of the aromatic aglycon vanillin involves the decompartmentation of cytoplasmic (and/or periplasmic) beta-glucosidase and vacuolar glucovanillin. (+info)Taste responses in patients with Parkinson's disease. (2/12)
OBJECTIVE: Preclinical studies indicate that dopaminergic transmission in the basal ganglia may be involved in processing of both pleasant and unpleasant stimuli. Given this, the aim of the present study was to assess taste responses to sweet, bitter, sour, and salty substances in patients with Parkinson's disease (PD). METHODS: Rated intensity and pleasantness of filter paper discs soaked in sucrose (10-60%), quinine (0.025-0.5%), citric acid (0.25-4.0%), or sodium chloride (1.25-20%) solutions was evaluated in 30 patients with PD and in 33 healthy controls. Paper discs soaked in deionised water served as control stimuli. In addition, reactivity to 100 ml samples of chocolate and vanilla milk was assessed in both groups. Taste detection thresholds were assessed by means of electrogustometry. Sociodemographic and neuropsychiatric data, including cigarette smoking, alcohol consumption, tea and coffee drinking, depressive symptoms, and cognitive functioning were collected. RESULTS: In general, perceived intensity, pleasantness, and identification of the sucrose, quinine, citric acid, or sodium chloride samples did not differ between the PD patients and controls. Intensity ratings of the filter papers soaked in 0.025% quinine were significantly higher in the PD patients compared with the control group. No inter-group differences were found in taste responses to chocolate and vanilla milk. Electrogustometric thresholds were significantly (p = 0.001) more sensitive in the PD patients. CONCLUSIONS: PD is not associated with any major alterations in responses to pleasant or unpleasant taste stimuli. Patients with PD may present enhanced taste acuity in terms of electrogustometric threshold. (+info)Occurrence of Cucumber mosaic virus on vanilla (Vanilla planifolia Andrews) in India. (3/12)
Cucumber mosaic virus (CMV) causing mosaic, leaf distortion and stunting of vanilla (Vanilla planifolia Andrews) in India was characterized on the basis of biological and coat protein (CP) nucleotide sequence properties. In mechanical inoculation tests, the virus was found to infect members of Chenopodiaceae, Cucurbitaceae, Fabaceae and Solanaceae. Nicotiana benthamiana was found to be a suitable host for the propagation of CMV. The virus was purified from inoculated N. benthamiana plants and negatively stained purified preparations contained isometric particles of about 28 nm in diameter. The molecular weight of the viral coat protein subunits was found to be 25.0 kDa. Polyclonal antiserum was produced in New Zealand white rabbit, immunoglobulin G (IgG) was purified and conjugated with alkaline phosphatase enzyme. Double antibody sandwich-enzyme linked immunosorbent assay (DAS-ELISA) method was standardized for the detection of CMV infection in vanilla plants. CP gene of the virus was amplified using reverse transcriptase-polymerase chain reaction (RT-PCR), cloned and sequenced. Sequenced region contained a single open reading frame of 657 nucleotides potentially coding for 218 amino acids. Sequence analyses with other CMV isolates revealed the greatest identity with black pepper isolate of CMV (99%) and the phylogram clearly showed that CMV infecting vanilla belongs to subgroup IB. This is the first report of occurrence of CMV on V. planifolia from India. (+info)Deconstructing the vanilla milkshake: the dominant effect of sucrose on self-administration of nutrient-flavor mixtures. (4/12)
Rats and humans avidly consume flavored foods that contain sucrose and fat, presumably due to their rewarding qualities. In this study, we hypothesized that the complex mixture of corn oil, sucrose, and flavor is more reinforcing than any of these components alone. We observed a concentration-dependent increase in reinforcers of sucrose solutions received (0%, 3%, 6.25%, and 12.5%) in both fixed ratio and progressive ratio procedures, but with equicaloric corn oil solutions (0%, 1.4%, 2.8%, and 5.6%) this finding was replicated only in the fixed ratio procedure. Likewise, addition of 1.4% oil to 3% or 12.5% sucrose increased fixed ratio, but not progressive ratio, reinforcers received relative to those of sucrose alone. Finally, addition of 3% vanilla flavoring did not change self-administration of 3% sucrose or 3% sucrose+1.4% oil solutions. These data suggest that, calorie-for-calorie, sucrose is the dominant reinforcing component of novel foods that contain a mixture of fat, sucrose, and flavor. (+info)Mycorrhizal fungi of Vanilla: diversity, specificity and effects on seed germination and plant growth. (5/12)
Mycorrhizal fungi are essential for the germination of orchid seeds. However, the specificity of orchids for their mycorrhizal fungi and the effects of the fungi on orchid growth are controversial. Mycorrhizal fungi have been studied in some temperate and tropical, epiphytic orchids, but the symbionts of tropical, terrestrial orchids are still unknown. Here we study diversity, specificity and function of mycorrhizal fungi in Vanilla, a pantropical genus that is both terrestrial and epiphytic. Mycorrhizal roots were collected from four Vanilla species in Puerto Rico, Costa Rica and Cuba. Cultured and uncultured mycorrhizal fungi were identified by sequencing the internal transcribed spacer region of nuclear rDNA (nrITS) and part of the mitochondrial ribosomal large subunit (mtLSU), and by counting number of nuclei in hyphae. Vanilla spp. were associated with a wide range of mycorrhizal fungi: Ceratobasidium, Thanatephorus and Tulasnella. Related fungi were found in different species of Vanilla, although at different relative frequencies. Ceratobasidium was more common in roots in soil and Tulasnella was more common in roots on tree bark, but several clades of fungi included strains from both substrates. Relative frequencies of genera of mycorrhizal fungi differed significantly between cultured fungi and those detected by direct amplification. Ceratobasidium and Tulasnella were tested for effects on seed germination of Vanilla and effects on growth of Vanilla and Dendrobium plants. We found significant differences among fungi in effects on seed germination and plant growth. Effects of mycorrhizal fungi on Vanilla and Dendrobium were similar: a clade of Ceratobasidium had a consistently positive effect on plant growth and seed germination. This clade has potential use in germination and propagation of orchids. Results confirmed that a single orchid species can be associated with several mycorrhizal fungi with different functional consequences for the plant. (+info)On the value of nuclear and mitochondrial gene sequences for reconstructing the phylogeny of vanilloid orchids (Vanilloideae, Orchidaceae). (6/12)
(+info)Shoot differentiation from protocorm callus cultures of Vanilla planifolia (Orchidaceae): proteomic and metabolic responses at early stage. (7/12)
(+info)Diversity and dynamics of plant genome size: an example of polysomaty from a cytogenetic study of Tahitian vanilla (Vanilla xtahitensis, Orchidaceae). (8/12)
(+info)"Vanilla" is not a term that has a medical definition. It is a flavoring derived from the beans of the vanilla orchid (Vanilla planifolia), and it is widely used in the food industry to give a sweet and creamy taste to various products, such as ice cream, cakes, and beverages.
However, there is a term called "vanillin" that has a medical relevance. Vanillin is a chemical compound found in the vanilla bean, but it can also be synthetically produced. It has been studied for its potential medicinal properties, including its antioxidant and anti-inflammatory effects. However, more research is needed to determine its therapeutic potential fully.
Benzaldehyde is an organic compound with the formula C6H5CHO. It is the simplest aromatic aldehyde, and it consists of a benzene ring attached to a formyl group. Benzaldehyde is a colorless liquid with a characteristic almond-like odor.
Benzaldehyde occurs naturally in various plants, including bitter almonds, cherries, peaches, and apricots. It is used in many industrial applications, such as in the production of perfumes, flavorings, and dyes. In addition, benzaldehyde has been used in medical research for its potential therapeutic effects, such as its anti-inflammatory and antimicrobial properties.
However, it is important to note that benzaldehyde can be toxic in high concentrations and may cause irritation to the skin, eyes, and respiratory system. Therefore, it should be handled with care and used in accordance with appropriate safety guidelines.
I'm sorry for any confusion, but "food quality" is not a term that has a widely accepted or specific medical definition. It is a term more commonly used in the context of food science and agriculture to describe the overall standard of food based on factors such as its nutritional value, freshness, safety, taste, and appearance.
However, from a public health or nutrition perspective, "food quality" could refer to the degree to which food is able to provide the necessary nutrients for good health while minimizing exposure to harmful contaminants or excessive calories. This can include factors such as:
* The nutritional content of the food (e.g., amount of protein, fiber, vitamins, and minerals)
* The absence of harmful substances (e.g., heavy metals, pesticides, bacteria, or other contaminants)
* The freshness and safety of the food (e.g., proper handling, storage, and preparation to minimize spoilage or foodborne illness)
* The sensory qualities of the food (e.g., taste, texture, and appearance)
It's important to note that "food quality" can be subjective and may vary depending on cultural preferences, individual dietary needs, and personal tastes.
Flavoring agents are substances added to foods, beverages, pharmaceuticals, and sometimes even medical devices to enhance or modify their taste and aroma. They can be natural, derived from plants or animals, or synthetic, created in a laboratory. Flavoring agents do not necessarily provide any nutritional value and are typically used in small quantities.
In a medical context, flavoring agents may be added to medications to improve patient compliance, especially for children or individuals who have difficulty swallowing pills. These agents can help mask the unpleasant taste of certain medicines, making them more palatable and easier to consume. However, it is essential to ensure that the use of flavoring agents does not interfere with the medication's effectiveness or safety.
Guaiacol is not a medical term per se, but it is a chemical compound with potential applications in the medical field. Here's a general definition:
Guaiacol (also known as 2-methoxyphenol) is an organic compound that belongs to the class of phenols. It is a colorless or slightly yellow oily liquid with a characteristic smoky odor, and it is soluble in alcohol and ether but only sparingly soluble in water. Guaiacol occurs naturally in the smoke of wood fires and is also found in certain plants, such as guaiacum and creosote bush. It has antimicrobial properties and is used in some medical and industrial applications, including as a precursor for the synthesis of other chemicals.
I'm sorry for any confusion, but "Polynesia" is not a medical term. It is a geographical region in the Pacific Ocean, consisting of numerous island countries and territories. If you have any questions related to medical terminology or health, I would be happy to try and help answer those for you.
"Food handling" is not a term that has a specific medical definition. However, in the context of public health and food safety, it generally refers to the activities involved in the storage, preparation, and serving of food in a way that minimizes the risk of contamination and foodborne illnesses. This includes proper hygiene practices, such as handwashing and wearing gloves, separating raw and cooked foods, cooking food to the correct temperature, and refrigerating or freezing food promptly. Proper food handling is essential for ensuring the safety and quality of food in various settings, including restaurants, hospitals, schools, and homes.
In medical terms, sensation refers to the ability to perceive and interpret various stimuli from our environment through specialized receptor cells located throughout the body. These receptors convert physical stimuli such as light, sound, temperature, pressure, and chemicals into electrical signals that are transmitted to the brain via nerves. The brain then interprets these signals, allowing us to experience sensations like sight, hearing, touch, taste, and smell.
There are two main types of sensations: exteroceptive and interoceptive. Exteroceptive sensations involve stimuli from outside the body, such as light, sound, and touch. Interoceptive sensations, on the other hand, refer to the perception of internal bodily sensations, such as hunger, thirst, heartbeat, or emotions.
Disorders in sensation can result from damage to the nervous system, including peripheral nerves, spinal cord, or brain. Examples include numbness, tingling, pain, or loss of sensation in specific body parts, which can significantly impact a person's quality of life and ability to perform daily activities.