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We demonstrate that mixture effects of phyto- and mycoestrogens potentially pose unexpected risks to consumers. Our study highlights the necessity of according considerations regarding combinatory effects in future risk assessment. The applied in vitro study design represents a cost-efficient screening method to discover interactive effects of estrogens as a basic decision tool for priority risk assessment.

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Four non-fermenting, rod-shaped, Gram-staining-negative bacterial strains, designated WCC 4512 T , WS 4555, WCC 4521 T and WS 4556, were isolated from raw milk and the dairy environment. Phylogenetic analyses based on 16S rRNA and groEL gene sequences demonstrated the affiliation of the four strains to two distinct clusters within the class Sphingobacteriia, phylum 'Bacteroidetes'. Strains WCC 4512 T and WS 4555 showed the highest 16S rRNA gene sequence similarity to the type strain of S. daejeonense (97.3 and 97.2 %, respectively), whereas strains WCC 4521 T and WS 4556 were most closely related to S. composti LMG 23401 T (97.6 % 16S rRNA gene sequence similarity). The DNA G+C contents of strains WCC 4512 T and WCC 4521 T were 44.2 and 39.3 mol%, respectively. The major cellular fatty acids and the presence of menaquinone MK-7 as the predominant quinone for both strains WCC 4512 T and WCC 4521 T supported their affiliation to the genus Sphingobacterium. DNA-DNA hybridization experiments between strain WCC 4512 T and S. daejeonense LMG 23402 T and between strain WCC 4521 T and S. composti LMG 23401 T revealed DNA relatedness values of 2 % (repetition, 3 %) and 8 % (repetition, 17 %), respectively. On the basis of phenotypic and genetic properties, as well as phylogenetic distinctiveness, it is suggested that the four strains represent two novel Sphingobacterium species with strain WCC 4512 T (5DSM 22361 T 5LMG 25272 T ) as the type strain of Sphingobacterium lactis sp. nov. (WS 4555 is a reference strain of S. lactis) and strain WCC 4521 T (5DSM 22362 T 5LMG 25273 T ) as the type strain of Sphingobacterium alimentarium sp. nov. (WS 4556 is a reference strain of S. alimentarium).In 1983, Yabuuchi and colleagues described the genus Sphingobacterium (family Sphingobacteriaceae, order Sphingobacteriales, class Sphingobacteriia, phylum 'Bacteroidetes'; Ludwig et al., 2008), for Gram-staining-negative, nonspore-forming rods containing high quantities of sphingophospholipids in their cells (Yabuuchi et al., 1983). At the time of writing, the genus encompassed the following 15 species with validly published names: Sphingobacterium multivorum, S. mizutaii and the type species S. spiritivorum (Yabuuchi et al

BACKGROUND The protein‐rich fractions of pulses and pseudocereals exhibit a well‐balanced amino acid profile, particularly when combined in different portions, and are therefore high‐value ingredients for the production of extruded snacks. However, the impact of a combination of pulses and pseudocereals on the physical and sensory qualities of extruded snacks has not been investigated up to now. Native or preconditioned protein isolates and concentrates from pulses – as single ingredients or in combination with protein‐rich flours of pseudocereals – were analyzed regarding their thermal and functional properties in relation to extrusion characteristics. Low moisture extrusion cooking was used to investigate the impact of protein source (lentil, lupin, faba bean), pseudocereal source (quinoa, amaranth, buckwheat) and protein content (30%, 50%, 70%) on sectional expansion, specific hardness, density and sensory properties of the snacks. RESULTS With increasing protein content from 30% to 50%, the sectional expansion decreased and the density and specific hardness of the extrudates increased, which could be counteracted by preconditioning of the protein‐rich ingredients. Lupin protein‐based extrudates exhibited satisfactory texture and sensory properties. Extruded mixtures of pulses and pseudocereals (70% protein) exhibited a smaller sectional expansion compared to pulses as single ingredients (30%, 50%), regardless of pseudocereal type. However, the texture and sensory properties of the extruded blends were satisfactory. CONCLUSIONS We show for the first time that protein‐rich fractions of pulses and pseudocereals can be processed into expanded snacks with favorable texture and nutritional properties such as increased protein contents (70%) and balanced amino acid profiles. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.