Tomato juice factor

The media outlined for the cultivation of lactic acid bacteria are the apple juice Rogosa medium (King and Beelman, 1986) and the tomato juice-glucose-fructose-malate medium (Izuagbe et al., 1985). These media use either apple juice or tomato juice serum to provide the so-called tomato juice factor (Section 2.3). Liver extract or concentrate has a number of vitamins that improves bacterial growth and is available from Sigma Chemical Company. Both media can be made selective against Sac-charomyces by the addition of cycloheximide. 

Vitamins are coenzymes or coenzyme precursors. Lactic acid bacteria are incapable of synthesizing B-group vitamins, in particular nicotinic acid, thiamin, biotin and pantothenic acid. A glyco-syled derivative of pantothenic acid was identified in grape juice it had been initially purified from tomato juice (Tomato Juice Factor Amachi, 1975). 

This tomato enzyme can be obtained from tomato tissues by extraction with sodium chloride solutions of 10% and above and in such solutions shows considerable resistance to heating.18 This pectolytic factor also has been shown to be present in some commercially canned tomato juice.480... 

Handelman et al., 1996). Alcohol consumption was also shown to alter serum lycopene levels (Brady et al., 1997). Other factors that influence the bioavailability of lycopene are its release from the food matrix due to processing, presence of dietary lipids, and heat-induced isomerization from the all-trans to cis conformation. They all enhance lycopene absorption into the body. Ingestion of cooked tomato juice in oil medium increased serum lycopene levels threefold whereas consumption of an equal amount of unprocessed juice did not have any effect (Stahl and Sies, 1992). 

The bioavailability of lycopene in tomato-based foods vs. that in fresh tomatoes increases even further when lycopene is consumed with oil. In studies by Stahl and Sies (1992, 1996), ingestion of tomato juice cooked in an oil medium resulted in a two- to threefold increase in lycopene serum concentrations 1 day after ingestion. An equivalent consumption of unprocessed tomato juice caused no rise in lycopene plasma concentration. This indicates that thermal pretreatment and an oil medium were beneficial for extracting lycopene into the lipophilic phase. Solubilization of lycopene in a lipophilic matrix is expected to considerably enhance its availability and its bioactivity. This is likely to boost its effectiveness as an antioxidant. However, this higher reactivity also renders lycopene more vulnerable to the detrimental effects of factors such as air, temperature and interactions with other components of the food. 

In utilizing these results to predict ionization and valence in food materials tomato juice (Eh=2Uo), biscuit dough (Eh=3Uo), cranberry juice (Eh=U00) one would expect that the percentage iron ionized would be the same in each food since redox potential was found to have no effect in the model system on ionization. However research previously cited (U3.) showed that this was not the case as was seen in Figure 7. Obviously, this means that reduction potential of the food material is not a major factor in determining ionization of added iron. 

Water flux. Secondly, the effects of factors which were anticipated to influence the membrane performance and the system efficiency were evaluated. They were the osmotic pressure and the viscosity of tomato juice as the function of juice concentration and feed velocity, and operating pressure. It was observed that the rise in temperature increases water flux. 

Rice, A.C. and Pederson, C.S., Factors influencing growth of Bacillus coagulans in canned tomato juice and specific organic acids. Food Res., 19, 124, 1954. 

Inosine monophosphate (IMP, disodium salt) and 5 -guanosine monophosphate (GMP, disodium salt) have properties similar to MSG but heightened by a factor of 10-20. Their flavor enhancing ability at 75-500 ppm is good in all food (e. g. soups, sauces, canned meat or tomato juice). However, some other specific effects, besides the MSG effect , have been described for nucleotides. For example, they imprint a sensation of higher viscosity in liquid food. The sensation is often expressed as freshness or naturalness , the expressions body and mouthfeel being more appropriate for soups. 

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