bluuebunny/crossref_metadata_2025 huggingface dataset:
Randomized clinical trial of the effect of postoperative intravenous fluid restriction on recovery after elective colorectal surgery
Authors: MacKay G , Fearon K , McConnachie A , Serpell M G , Molloy R G , O'Dwyer P J
Published: October 2006

Background

Use of intravenous fluids is an important part of perioperative management. The aim of this study was to compare outcome following administration of restricted or standard postoperative intravenous fluids and sodium in patients undergoing elective colorectal surgery.

Methods

Eighty patients were randomized to restricted fluids (less than 2 litres water and 77 mmol sodium for 24 h after surgery) or a standard postoperative fluid regimen (3 litres water and 154 mmol sodium per day for as long as necessary). The primary endpoint was hospital stay.

Results

The median (i.q.r.) total intravenous fluid intake in the restricted group was 4·50 (4·00–5·62) litres compared with 8·75 (8·00–9·80) litres in the standard group (P < 0·001). Intravenous sodium intake was also significantly less in the restricted group (229 (131–332) versus 560 (477–667) mmol; P < 0·001). There was no difference in median time to first flatus (2·9 versus 2·9 days; hazard ratio (HR) 0·85 (95 per cent confidence interval (c.i.) 0·54 to 1·32); P = 0·466) or first bowel motion (4·7 versus 4·9 days; HR 1·06 (95 per cent c.i. 0·68 to 1·65); P = 0·802) between the restricted and standard groups, or in median hospital stay (7·2 versus 7·2 days; HR 1·03 (95 per cent c.i. 0·66 to 1·61); P = 0·902).

Conclusion

Restriction of postoperative intravenous fluid and sodium does not reduce hospital stay following elective colorectal surgery.
High‐level expression of DNA architectural factor HMGA2 and its association with nucleosomes in human embryonic stem cells
Authors: Li Ou , Vasudevan Dileep , Davey Curt A. , Dröge Peter
Published: October 2006

The state of chromatin in human embryonic stem (hES) cells is a key factor determining stem cell identity. The non‐histone chromatin‐associated factor HMGA2 has been studied mostly in the mouse where its function seems critical for embryonic cell growth and adipocytic cell differentiation. Here we show that HMGA2 is highly expressed in two undifferentiated human embryonic stem cell lines at a level of at least 105 copies per individual stem cell. Interestingly, expression is further upregulated by a factor of three at day 7 of embryoid body formation, before it quickly drops to or below the level found in undifferentiated cells. We also show that HMGA2 is stably associated with inter‐ and metaphase hES cell chromatin, and that up to 12 HMGA2 protomers stably associate in vitro with a single nucleosome core particle of known atomic structure. Our data lend support to the possibility that HMGA2 interacts with nucleosomes in a way that imposes a global effect on the state of ES cell chromatin, which may contribute to the establishment of both ES cell identity and the initiation of specific differentiation programs. genesis 44:523–529, 2006. © 2006 Wiley‐Liss, Inc.
π‐Conjugated α,ω‐Diphenylpolyene Complexes of RuClCp* Fragment(s) inη4‐s‐cis Conformation
Authors: Fukumoto Hiroki , Mashima Kazushi
Published: October 2006

π‐Conjugated polyene complexes of the general formula (RuClCp*)n(polyene) [2: n = 1, polyene = 1,4‐diphenylbuta‐1,3‐diene; 3: n = 1, polyene = 1,6‐diphenylhexa‐1,3,5‐triene; 4: n = 2, polyene = 1,8‐diphenylocta‐1,3,5,7‐tetraene; 5: n = 2, polyene = 1,10‐diphenyldeca‐1,3,5,7,9‐pentaene; 6: n = 3, polyene = 1,12‐diphenyldodeca‐1,3,5,7,9,11‐hexaene], in which each ruthenium(II) atom has Cp* (Cp* = η5‐C5Me5) and chlorido ligands, were prepared by treating [Ru(μ3‐Cl)Cp*]4 (1) with the corresponding α,ω‐diphenylpolyenes. All diene units of the complexes were fully metalated by the coordination of “RuClCp*” fragments in an η4‐s‐cis conformation. (© Wiley‐VCH Verlag GmbH & Co. KGaA, 69451 Weinheim, Germany, 2006)
Micellar electrokinetic capillary chromatography for fast separation and sensitive determination of melatonin and related indoleamines using end‐column amperometric detection
Authors: Wu Xiaoping , Wu Weimin , Zhang Lan , Xie Zenghong , Qiu Bin , Chen Guonan
Published: October 2006

MEKC was used in conjunction with end‐column amperometric detection (AD) at a carbon disc electrode (0.3 mm diameter) for the selective and sensitive determination of melatonin and its five related indoleamines including its precursors and metabolites in the pineal gland. The introduction of a sample stacking technique in injection and the buffer additive SDS in the buffer solution system provided the rapid and sensitive analysis. Optimal buffer conditions (10 mmol/L phosphate containing 20 mmol/L SDS, pH 7.2), detection potential (+1.0 V vs. Ag/AgCl), and electrokinetic injection 10 s with the separation voltage of 24 kV were employed to achieve the baseline separation of six pineal hormones within 15 min. The peak currents and the analyte concentrations have a good linear relationship over the range of 6.0×10−8˜6.0×10−5 mol/L. The detection limits for six pineal hormones by AD are 9.7 to 41.8 nmol/L (equal to 2.0 to 9.7 ng/mL) (S/N = 3), respectively. It is proved to provide about 30‐ to 250‐fold improvement over UV, and be comparable with the sensitive fluorescence detection, which needs pre‐column derivatization. The proposed method has been applied for analysis of melatonin and related indoleamines in rat pineal glands. A very simple sample pretreatment procedure, merely involving the homogenization step in perchloric acid, was enough to achieve recoveries in the range of 71 to 127% for all the analytes in the pineal gland.
Upregulation of CCAAT/enhancer binding protein β in activated astrocytes and microglia
Authors: Ejarque‐Ortiz Aroa , Medina Manel G. , Tusell Josep M. , Pérez‐González Anna P. , Serratosa Joan , Saura Josep
Published: October 2006

The transcription factor CCAAT/enhancer binding protein β (C/EBPβ) regulates the expression of key genes in inflammation but little is known about the involvement of C/EBPβ in glial activation. In this report, we have studied the patterns of astroglial and microglial C/EBPβ expression in primary mouse cortical cultures. We show that both astrocytes and microglia express C/EBPβ in untreated mixed glial cultures. C/EBPβ is upregulated when glial activation is induced by lipopolysaccharide (LPS). The LPS‐induced upregulation of glial C/EBPβ is rapid (2 h at mRNA level, 4 h at protein level). It is elicited by low concentrations of LPS (almost maximal effect at 1 ng/mL) and it is reversed by the protein synthesis inhibitor cycloheximide. C/EBPβ nuclear levels increase both in astrocytes and microglia after LPS treatment, and the response is more marked in microglia. The LPS‐induced increase in microglial C/EBPβ is prevented by coadministration of the MAP kinase inhibitors SB203580 (p38 inhibitor) + SP600125 (JNK inhibitor) or SB203580 + U0126 (ERK inhibitor). Systemic injection of LPS also increases brain nuclear levels of C/EBPβ as shown by Western blot, and this increase is localized in microglial cells as shown by double immunofluorescence, in the first report to our knowledge of C/EBPβ expression in activated glial cells in vivo. These findings support a role for C/EBPβ in the activation of astrocytes and, particularly, microglia. Given the nature of the C/EBPβ‐regulated genes, we hypothesize that this factor participates in neurotoxic effects associated with glial activation. © 2006 Wiley‐Liss, Inc.
5′UTR of the neurogenic bHLHNex1/MATH‐2/NeuroD6gene is regulated by two distinct promoters through CRE and C/EBP binding sites
Authors: Uittenbogaard Martine , Martinka Debra L. , Johnson Peter F. , Vinson Charles , Chiaramello Anne
Published: October 2006

Expression of the bHLH transcription factor Nex1/MATH‐2/NeuroD6, a member of the NeuroD subfamily, parallels overt neuronal differentiation and synaptogenesis during brain development. Our previous studies have shown that Nex1 is a critical effector of the NGF pathway and promotes neuronal differentiation and survival of PC12 cells in the absence of growth factors. In this study, we investigated the transcriptional regulation of theNex1gene during NGF‐induced neuronal differentiation. We found that Nex1 expression is under the control of two conserved promoters, Nex1‐P1 and Nex1‐P2, located in two distinct non‐coding exons. Both promoters are TATA‐less with multiple transcription start sites, and are activated on NGF or cAMP exposure. Luciferase‐reporter assays showed that the Nex1‐P2 promoter activity is stronger than the Nex1‐P1 promoter activity, which supports the previously reported differential expression levels of Nex1 transcripts throughout brain development. Using a combination of DNaseI footprinting, EMSA assays, and site‐directed mutagenesis, we identified the essential regulatory elements within the first 2 kb of the Nex1 5′UTR. The Nex1‐P1 promoter is mainly regulated by a conserved CRE element, whereas the Nex1‐P2 promoter is under the control of a conserved C/EBP binding site. Overexpression of wild‐type C/EBPβ resulted in increased Nex1‐P2 promoter activity in NGF‐differentiated PC12 cells. The fact that Nex1 is a target gene of C/EBPβ provides new insight into the C/EBP transcriptional cascade known to promote neurogenesis, while repressing gliogenesis. © 2006 Wiley‐Liss, Inc.
Reduction of acrylamide formation in French fries by microwave pre‐cooking of potato strips
Authors: Belgin Erdoǧdu S , Palazoǧlu Tunç Koray , Gökmen Vural , Şenyuva Hamide Z , Ekiz H İbrahim
Published: October 2006

In this study, the effect of microwave pre‐cooking of potato strips on the resultant acrylamide levels in French fries was investigated. Control and microwaved (10, 20, and 30 s at 850 W) samples were fried at 150, 170 and 190 °C for predetermined times. Surface and core temperatures of potato strips were acquired during frying, and acrylamide content in the surface and the core regions were determined separately. The results showed that microwave application prior to frying resulted in a marked reduction of acrylamide level in the surface region, whereas a slight increase was noted for the core region. When the potato strips were subjected to frying after a microwave pre‐cooking step, acrylamide content in the whole potato strip was reduced by 36%, 41%, and 60% for frying at 150, 170, and 190 °C, respectively, in comparison to the control. Copyright © 2006 Society of Chemical Industry
Effect of pre‐slaughter injections of papain on toughness in lamb muscles induced by rapid chilling
Authors: Rhodes Douglas N. , Dransfield E.
Published: October 2006

The toughening of lamb meat induced by rapid chilling was found to be prevented in carcasses given a pre‐slaughter injection of papain solution at the normal commercial dose level. Increased dose levels produced more tender meat.
The effect of pepsin pretreatment of herbage on the prediction of dry matter digestibility from solubility in fungal cellulase solutions
Authors: Iowerth D. , Jones H. , Hayward Margaret V.
Published: October 2006

Cellulase preparations from different fungi differed markedly in their ability to solubilise herbage and cellulose; T. viride cellulase was the most active, solubilising 70% of cellulose paper in 24 h. The correlation of cellulase solubility with the in vivo and in vitro dry matter digestibility of grasses, and with the in vitro digestibility of legumes was markedly improved by pretreatment of the herbage with acid pepsin. Using the two stage technique, closely similar regression lines were obtained for predicting the in vitro digestibility of both grasses and legumes. Use of the pepsin treatment also enabled a less active Basidiomycete cellulase to be used with results very similar to those obtained with the T. viride enzyme. The technique is proposed as a more rapid, convenient and precise method of predicting digestibility than the usual in vitro procedure.
The effect of shear rate on the viscosity of solutions of guar gum and locust bean gum
Authors: Elfak Attia M. , Pass Geoffrey , Phillips Glyn O.
Published: October 2006

The apparent viscosities of aqueous solutions of guar gum and locust bean gum have been measured over a range of shear rates from 14 to 1142 s−1. Comparable measurements were also made on gum solutions to which glucose, sucrose or glucose syrup had been added. For all the solutions the variation of relative viscosity with shear rate fits a power law equation. Addition of sugar has no effect on the non‐Newtonian behaviour of the gum solutions. The relative viscosity of the gum in the sugar solutions is lower than in water. The ratios of the relative viscosities closely correspond with the ratios of the intrinsic viscosities. This is interpreted in terms of a smaller extension of the gum molecule in the sugar solution.
The inhibition of digestive enzymes by extracts of field bean (vicia faba)
Authors: Wynne Griffiths D.
Published: October 2006

Protease inhibitor activity was determined for a wide range of differing field bean (Vicia faba) varieties and genotypes. Although a two‐fold variation was observed under the assay conditions used, the highest values were approximately five times less active in inhibiting trypsin than either soya or navy beans. No correlation was found between protein content and protease inhibitor activity. Water extracts from the testa from coloured‐flower varieties inhibited the activity of α‐amylase, lipase and trypsin. The addition of polyvinylpyrrolidone reactivated these enzymes to varying degrees. No inhibitory activity was found in similar extracts from white‐flowered varieties. It was concluded that the enzyme inhibition exhibited by extracts of the seed coat of coloured varieties was due to the presence of tannins.
Octanoate: An assay for oxidative deterioration in oils and fats
Authors: Peers Kenneth E. , Swoboda Peter A. T.
Published: October 2006

The assay of octanoate, a predicted residue remaining bound to glycerol after the thermal decomposition of oxidised oils and fats, has been used to follow the autoxidation of sunflower and linseed oil triglycerides. Alkali catalysed transmethylation gave methyl octanoate which was determined by gas chromatography using methyl nonanoate as added internal standard. The autoxidation of the oils was also followed by peroxide value. For both oils linear relationships were found between the peroxide value and the amount of octanoate produced after thermal decomposition of the oil samples under vacuum. Thus the assay of octanoate is a useful measure of oxidative deterioration under conditions where the first formed peroxides have been destroyed, (e.g. the refining and deodorisation of oxidised crude oils or the deterioration of frying fats during use). Oils freshly extracted from seed had very low octanoate values. The assay is not applicable however to ‘laurate’ oils or to butterfat which have high levels of endogenous octanoate.
Control and reduction of free fatty acid concentration in oil recovered from fish silage prepared from sprat
Authors: Reece Paul
Published: October 2006

Increases in the free fatty acid (FFA) content of oil recovered from sprat silage have been shown to be partially due to release of FFA from their water‐soluble salts on acidification and to the carry over of certain organic acid acidulants. Acid hydrolysis has been shown to be a significant contributor to oil degradation at low pH, but a heat‐labile catalyst active below pH 7.0 has been shown to be a contributor to FFA levels in the oil of sprat silage incubated for long periods of time. Preparation of silages using sulphuric‐formic acid mixtures and the use of a preheat treatment have been shown to reduce this activity.
Unavailable carbohydrates of commonly consumed Indian foods
Authors: Kamath M. Vitaladasa , Belavady Bhavani
Published: October 2006

The importance of unavailable carbohydrates in normal and therapeutic diets has been recognised in recent years. The profile of these substances is believed to be as equally important. The literature crude fibre estimation gives gross underestimates of the total unavailable carbohydrates in foods. The unavailable carbohydrate content and profile of some common Indian foods was studied by the recent method of Southgate (1976). Amongst cereals, the unavailable carbohydrate was the lowest in rice (8.3%) and highest in pearl millet (20.3%), with sorghum, wheat and ragi having intermediate values. The crude fibre values reported for rice was only 0.2% and that for pearl millet, 1.2%. In the case of legumes, green gram had the lowest (15.2%) and Bengal gram the highest (25.6%), with black gram and red gram having intermediate values. When unavailable carbohydrates were expressed as a proportion of the total carbohydrates, pulses had considerably larger amounts than did all cereals except pearl millet. Estimated ranges of values (g 100 g−1 of the edible portion of the food) for unavailable carbohydrates were; in roots and tubers (3.5–7.9%), peanut varieties (5.4–6.8%), green leafy vegetables (2.9–4.0%), other vegetables (0.4–6.0%) and fruits (2.2–2.7%).
The determination of trypsin inhibitor levels in foodstuffs
Authors: Smith Clifford , van Megen Wim , Twaalfhoven Leendert , Hitchcock Christopher
Published: October 2006

The trypsin inhibitor activity of processed foods can be determined by measuring the loss of activity of added trypsin under standard conditions. Observed values are not usually independent of the degree of inhibition, and averaging over a range of inhibition levels or extrapolation to zero inhibition may not produce a more reliable value. A somewhat modified method is described which has been tested in two laboratories and used for large numbers of different samples on a routine basis; its application and limitations are discussed.
The storage of herring (Clupea harengus) in ice, refrigerated sea water and at ambient temperature. Chemical and sensory assessment
Authors: Smith James G. M. , Hardy Roy , McDonald Ian , Templeton James
Published: October 2006

Herring caught during the winter and summer were stored in ice, refrigerated sea water (RSW) and at ambient temperature. Chemical tests and a sensory assessment of the fish were made on samples stored for up to 13 days. Results indicate that herring can be chilled simply and rapidly using an RSW plant and that spoilage changes in the fish stored in ice and RSW are similar during the first 4 or 5 days of storage. The chemical tests investigated serve more as indicators of spoilage rather than quantitative guides.
Partial purification and some properties of wheat (Triticum aestivum) o‐diphenolase
Authors: Interesse Francesco S. , Ruggiero Pacifico , D'Avella Gerolmina , Lamparelli Francesco
Published: October 2006

o‐Diphenolase extracted from Triticum aestivum (cv. Nettuno) and purified in various steps gave a 250‐fold purification over the crude extract. This purified enzyme showed maximum relative activity towards 4‐methylcatechol, generally high or moderate activity towards di‐ and polyphenols, and very low activity towards monophenols. Total activity, determined at each step of purification, showed that treatment with ammonium sulphate and calcium phosphate gel gave rise to an activation of o‐diphenolase, thus revealing a latency of enzymatic activity. In the pH profile activity towards 4‐methylcatechol two optima at pH 5.3 and 6.9 were observed.
Quantitative composition of volatile constituents in cultivated strawberries, Fragaria ananassa cv. senga sengana, senga litessa and senga gourmella
Authors: Schreier Peter
Published: October 2006

The volatile components of cultivated strawberries Fragaria ananassa cv. Senga Sengana, Senga Litessa and Senga Gourmella were studied by gas chromatography‐mass spectrometry. Employing standard‐controlled aroma separation by combined vacuum distillation‐liquid‐liquid extraction, as well as prefractionation on silica gel, the aroma substances of freshly harvested and deep‐frozen strawberries from two growing seasons were quantitatively determined by gas chromatography. Methyl and ethyl butanoate, methyl and ethyl hexanoate, trans‐2‐hexenyl acetate, trans‐2‐hexenal, trans‐2‐hexen‐1‐ol as well as 2,5‐dimethyl‐4‐methoxy‐3(2H)‐furanone were identified as main volatile components. In comparison to Senga Litessa and Senga Gourmella, Senga Sengana showed higher amounts of aroma compounds. In general, deep‐freezing resulted in decreases of the concentrations of most of the aroma substances, but higher amounts of 2,5‐dimethyl‐4‐methoxy‐3(2H)‐furanone were found in deep‐frozen berries than in the freshly harvested ones.
Strawberry varieties for industrial jam production
Authors: Skrede Grete
Published: October 2006

Twelve strawberry varieties were investigated for potential use by the jam processing industry. Chemical, physical and sensory analyses were performed with fresh and thawed fruits and with jams made from the fruits. Fresh fruits were analysed for dry matter, soluble solids, pH, titratable acids and ascorbic acid. Total anthocyanin and degradation indexes were determined in both fresh fruits and in jams. Firmness of fresh and thawed fruits, as well as the amount of juice lost upon thawing (drip loss) were tested for each variety. Except for colour, no significant correlation (P<0.05) existed between the chemical analyses and the sensory parameters. There was significant relationship between total anthocyanin content and visual colour as judged by a taste panel. There was no correlation between firmness of fresh and thawed fruits. Drip loss and firmness of fresh fruits and jams gave a negative correlation. There was no relationship between drip loss and texture measurements in thawed fruits. Except for colour, there were no correlations between the chemical analyses. Based on the results, Jonsok, Totem and Bounty varieties appeared suitable for industrial jam production when compared to the Senga Sengana variety now in use.
Simplified methods for the preparation and analysis of dietary fibre
Authors: Selvendran Robert R. , Susan Pont M. Du
Published: October 2006

A critical study was made of the various factors which affect the quantitative removal of starch, by enzymic methods, from starch‐rich products; the products examined include potatoes, potato powder, oats and rye biscuit. Disruption of product by ball‐milling in aqueous ethanol, followed by gelatinisation, are essential to give maximum enzyme accessibility as shown by light microscopy and analytical studies. The enzyme preparations were checked for the presence of contaminating β‐glucanase activity using suitable substrates. The recommended method for the removal of starch involves treatment with either a mixture of human salivary α‐amylase and pullulanase or amyloglucosidase; the first method was found to be slightly better. Based on these studies simplified methods for the preparation of dietary fibre (DF) have been formulated. The neutral sugars released from the DF on 1m H2SO4‐ or Saeman‐hydrolysis were estimated by the alditol acetate procedure, and a modified carbazole method has been used for the estimation of total uronic acid in the fibre. A set of determinations which gives an estimate of the main types of DF polymers, including the enzymically non‐degradable starch of processed products, is given. Although the method is not suitable for preparing gram‐quantities of relatively pure DF, it can be used for screening a range of products. Some of the problems associated with the use of Van Soest neutral detergent fibre for estimating DF content of food products are also described.
Trypsin inhibitors in leaf protein concentrate
Authors: Humphries Catherine
Published: October 2006

A study has been made of the tryptic inhibitory activity of leaf protein concentrate (LPC) prepared from several crops. The highest level of inhibition was found in LPC extracted from lucerne (50%), compared with that from fescue, Italian ryegrass and quinoa, which contained about 20% tryptic inhibitory activity. No inhibitory activity was found in kale LPC when measured under the defined conditions. Aqueous extraction of LPC decreased inhibitory activity, but solvents (propan‐2‐ol and acetone) were ineffective. The inhibitory activity in lucerne LPC was reduced by autoclaving, but the inhibitors in fescue, Italian ryegrass and quinoa were heat stable. Phenolic compounds were implicated in the inhibitory activity of fescue and Italian ryegrass LPC. Kinetic studies of the inhibitory activity of standard LPC samples prepared from Italian ryegrass, fescue and quinoa indicated that, in each instance, there was mixed inhibition.
Effect of ozone and ammonium hydroxide treatments on the composition and in‐vitro digestibility of cotton straw
Authors: Ben‐Ghedalia Daniel , Shefet Gad , Miron Joshua
Published: October 2006

Cotton straw (CS) was treated with ozone, ammonium hydroxide and a combination of the two, and the effect of the treatments on the composition of cell wall (CW) fractions and on in vitro organic matter digestibility (OMD) was studied. The ammonium hydroxide treatment did not affect the lignin content, but a reduction of 50% in lignin and hemicellulose, and a corresponding increase in cell contents, were found in the ozone‐treated materials. The pH of CS was reduced from 6.11 to 2.28 by ozone, probably due to the formation of organic acids derived from the oxidised lignin. Plateau‐like ultraviolet (u.v.) spectra of the water extracts were obtained with all the treatments indicating that a variety of u.v. absorbing substances, including phenolic components, have been released. The extinction at 280 nm, suggested to indicate the concentration of phenolic components, was increased compared to the untreated CS by 37 and 98% with the ozone and the combined treatment, respectively; the ammonium hydroxide treatment had little effect. In vitro OMD was significantly increased by more than 100% by the ozone treatments, as a result of the partial conversion of cell walls into cell contents and the increased degradation of the CW. Ozone treatments increased the initial rate of in vitro OMD.
Cooking qualities of parboiled rices produced at low and high temperatures
Authors: Pillaiyar P. , Mohandoss R.
Published: October 2006

The cooking characteristics of parboiled rice are related to (i) its hydration behaviour at temperatures above and below the gelatinisation point; (ii) to kernel elongation on cooking; and (iii) to the extent of amylose solubility. These properties differ among samples, depending on the parboiling conditions. Samples were prepared by parboiling paddy at 70, 80, 90, 100, 110 and 120°C. The kernel elongation on cooking and the amount of soluble amylose in the gruel were then determined. The water uptake values for raw and parboiled rice samples were determined by hydrating them at room temperature (25‐30), 60 and 98°C (boiling temperature) for optimal cooking times. The rate of hydration at temperatures below the gelatinisation point increased on parboiling and, conversely, a reverse pattern above this point. Close correlations existed between the temperature of parboiling and the properties studied. The different properties studied also correlated well. The temperature of parboiling influenced the linear elongation of the kernel after cooking. The soluble amylose content was negatively correlated with the temperature of parboiling. Though the hydration properties of different parboiled samples differed among themselves, depending on the degree of parboiling, they fell into two distinct classes, viz. the samples parboiled at a temperature close to the gelatinisation point having cooking qualities similar to raw rice, and above this point qualities differing from raw rice. The water uptake values at room temperature and at 60°C, and the ratio of water uptake at 98°C and optimum cooking time to that at 60°C were found to be useful in differentiating the parboiled rices into the two classes.
Effects of sodium hydroxide on cereal straws in relation to the enhanced degradation of structural polysaccharides by rumen microorganisms
Authors: Chesson Andrew
Published: October 2006

The action of sodium hydroxide on the rate and extent of loss of wall polysaccharides from wheat and barley straws incubated in the rumen of the sheep was studied using a nylon bag technique. Cellulose loss reached a maximum in straws treated with 10 g NaOH 100 g−1 straw. Further increase in amounts of alkali applied resulted in additional solubilisation of straw constituents, particularly xylan, but did not further enhance cellulose degradation. Rates of degradation of isolated straw, cotton and wood celluloses correlated with three of four measures of cellulose crystallinity obtained by X‐ray diffraction and infrared analysis. Treatment of cellulose samples with 20 g NaOH 100 g−1 cellulose did not affect rates of loss or produce detectable changes to cellulose morphology. Loss of acetic acid esters, which accompanied alkali treatment, did not relate to improvements to digestibility. The rate of loss of cellulose from delignified neutral detergent fibre (NDF) was that shown by the isolated straw cellulose, despite the presence of acetylated hemicellulose. Deacetylation of delignified NDF with NaOH or sodium methoxide did not enhance rates of xylose or cellulose loss. In lignified wall material (NDF) the molar ratio acetyl:xylose (approximately 1:3.5) and proportion of the major phenolic acids (p‐coumaric and ferulic acids) remained essentially constant throughout the course of degradation in the rumen. It is suggested that loss of phenolic acids, while not directly contributing to digestibility enhancement, may model the susceptibility of ester linkages formed between polysaccharide and polyphenolic material to alkali. The extent of solubilisation of p‐coumaric acid produced by NaOH showed a linear relationship with cellulose digestibility. An upper limit of 40% acid detergent lignin and 55% of total phenolics were released by NaOH, the extent of release closely paralleling cellulose digestibility. Phenolic material resistant to alkali remained associated with wall polysaccharides and was not released from nylon bags until over 50% of cellulose (and hemicellulose) had been degraded.
The reaction of biogenic amines with proteins
Authors: Jones Gwyn P. , Rivett Donald E. , Tucker Daryl J.
Published: October 2006

Alkali heat treatment of soluble and insoluble proteins (lysozyme, phosvitin, α‐casein and keratin) in the presence of biogenic amines (phenylethylamine, histamine, putrescine and spermine) resulted in the formation of novel amino acids. Isolation of these compounds was achieved by using 14C‐labelled amines and detecting radioactive zones on electrophoretograms of the acid‐hydrolysed proteins. Confirmation of identity was achieved for two novel amino acids which were synthesised. The mechanism was hypothesised to be the addition of amine to dehydroalanine and evidence was provided that the latter may originate, at least in some proteins, from serine residues. The yield of the novel amino acids was increased by prolonged heating, higher temperatures, higher pH and increased amine concentration. It was concluded that the reaction conditions employed in the present study were less severe than those encountered in many domestic and commercial food processes and that the novel amino acids could be formed in situ in many foods, especially those with a high amine content.
An assessment of the protein quality and vitamin b content of commonly used fermented products of legumes and millets
Authors: Aliya Sultana , Geervani Pasala
Published: October 2006

Fermented products of legumes, Bengal gram dhal (Cicer arietinum) and green gram dhal (Phaseolus aureus), and millets, bajra (Pennisetum typhoideum), jowar (Sorghum vulgare) and ragi (Eleucine coracana), were analysed for protein quality and vitamin B content. Fermentation reduced total crude protein by 6‐8 % in the legume products and 4‐6% in the millet products of bajra and ragi. No reduction in crude protein was observed in fermented jowar products. Temperature of batters increased considerably on fermentation, while pH decreased. The protein efficiency ratio (PER) and the true digestibility (TD) of legume products were not altered by fermentation, the biological value (BV) and net protein utilisation, (NPU), of Bengal gram dhokla improved significantly (P<0.05). The TD of fermented jowar increased significantly (P < 0.05) but not that of ragi, bajra and the legume products. BV and NPU of both jowar and ragi products increased significantly on fermentation (P<0.05) but not that of bajra. The thiamin and riboflavin contents of both the legume and millet products increased with increase in fermentation time. Steaming and cooking after fermentation reduced the thiamin and riboflavin content. However, fermentation after cooking of millet batters increased the levels of both vitamins markedly.
Rheological studies on specific ion forms of ι‐carrageenate gels
Authors: Morris Victor J. , Chilvers Graham R.
Published: October 2006

Measurements have been made of the shear modulus for calcium, potassium and sodium ι‐carrageenate gels as a function of biopolymer concentration and temperature. The results are discussed in terms of the application of rubber elasticity theory. Calcium ι‐carrageenate gels appear to possess a random glass‐like structure whereas both sodium and potassium ι‐carrageenate gels form a pseudocrystalline structure. These differences are tentatively attributed to differences in the solubility of the salt forms which, through controlling the gelation temperature, moderate the kinetics of the gelation process.
A critical review of biological methods for the detection of fungal toxins in foods and foodstuffs
Authors: Watson David H. , Lindsay David G.
Published: October 2006

Many biological assays (bioassays) have been developed to detect fungal toxins (mycotoxins). Few of these assays are as sensitive to mycotoxins as chemical assays or have been shown to be able to detect a wide range of different mycotoxins. Bioassays also suffer from a number of other problems including interference by nonfungal agents and from often being slow and less reproducible than chemical assays for mycotoxins. Bioassays have given little valuable information in their use in the surveillance of food and foodstuffs. Their major value has been in the initial identification and isolation of mycotoxins.
The effect of nitrogen nutrition on the lysine content and protein composition of barley seeds
Authors: Kirkman Michael A. , Shewry Peter R. , Miflin Benjamin J.
Published: October 2006

Increases in the total grain nitrogen of barley (cv. Julia and Bomi), resulting from increased N fertilisation, are accompanied by decreases in the relative lysine content of the grain proteins. Extraction of the grain proteins shows that the high‐N grain have increased relative and total amounts of the lysine‐poor storage protein (hordein) fraction. There are only small increases in the total amounts of the other more lysine‐rich protein fractions (salt‐soluble proteins and glutelin+residue proteins). There is also little or no effect on the amino acid compositions of the fractions. Consequently, it is concluded that the decreased relative lysine content of the whole grain is due to the increased synthesis of hordein. Further evidence for this hypothesis comes from similar studies with the high‐lysine mutant, Risø 1508, in which the high‐lysine character results from a decrease in the relative and total amount of hordein. The hordein fraction does not increase disproportionately with increasing grain N, nor does the relative lysine content of the grain decrease. There is no effect of grain N on the polypeptide compositions of the salt‐soluble proteins of either line. However, in Bomi and Julia increased grain N does result in an increase in the relative amount of sulphur‐poor ‘C’ hordein polypeptides in the hordein fraction. It is speculated that this results from limitation of S relative to N.
Inactivation of soya bean trypsin inhibitors by thiols
Authors: Friedman Mendel , Grosjean Ok‐Koo K. , Zahnley James C.
Published: October 2006

Systematic studies of factors that inactivate soya bean trypsin inhibitors showed that thiols facilitate heat inactivation, as illustrated by the following examples. Heating soya flour in an aqueous medium in a water‐bath from 25 to 93°C for 1 h showed that heat alone does not begin to inactivate the inhibitor until about 55°C (around 10% inactivation). The corresponding value at 85 °C is 60%. In contrast, inactivation in the presence of N‐acetylcysteine proceeds more rapidly, as shown by 70% inactivation at 55 °C and 94% at 85 °C. These results, and additional data, illustrate the complementary co‐operative effect of heat and thiols in inactivating soya bean trypsin inhibitors in commercial soya flour. The thiol treatment also strikingly enhances the in‐vitro digestibility of soya proteins by trypsin. The results are discussed with reference to the role of disulphide bonds in the mechanism of enzyme inhibition.
Oregano spices and Origanum chemotypes
Authors: Fleisher Alexander , Sneer Naava
Published: October 2006

A high carvacrol content in essential oil is the key to the concept of the ‘oregano’ spice and is a prerequisite determining a plant's suitability for the preparation of this condiment. Origanum heracleoticum L., the main source of Greek oregano, is a chemically non‐uniform species. Within its wild population there are at least three chemo‐varieties which, although similar in their external appearance, differ in their odours. On the basis of their flavours and essential oil compositions, these varieties could be defined as marjoram, thyme and oregano‐types. The latter, which contains mainly carvacrol, is traditionally, and almost exclusively, collected for oregano spice preparation on the basis of its odour.
Nutritional quality of the blue‐green alga Spirulina platensis geitler
Authors: Narasimha D. L. R. , Venkataraman G. S. , Duggal Surinder K. , Eggum Bjorn O.
Published: October 2006

The nutritional quality of the blue‐green alga Spirulina platensis has been evaluated on the basis of its chemical and amino acid compositions and feeding trials with rats. The protein content of the alga was 58.5%, lysine 4.34 g 100 g−1 protein, sulphurcontaining amino acids (methionine and cystine) 2.77 g 100 g−1 protein, and nucleic acids 4%. The true protein digestibility of the alga was found to be 75.5 and its biological value (BV) 68. Supplementation of the alga with methionine (0.2%) resulted in a significant improvement in the BV and net protein utilisation (NPU), but had no effect on true digestibility (TD). TD, BV and NPU were significantly improved when the alga was supplemented with barley (50% nitrogen from both). In Chad and Mexico the alga has been used for centuries as a food. This together with its low cost of production, makes it a suitable source of high quality protein for use as a feed supplement.
Enzymic modification of sorghum endosperm during seedling growth and malting
Authors: Aisien Anthony O.
Published: October 2006

Modification in the sorghum grain endosperm during seedling growth and malting was found to be associated mainly with increased activities of α‐amylase, endo‐β‐glucanase, limit dextrinase and endoprotease. The major starch‐degrading enzyme was α‐amylase. The activities of endo‐β‐glucanase, limit dextrinase and endoprotease were comparatively higher in the endosperm than in the embryo during seedling growth. Endo‐β‐glucanase activity appeared to be relatively low during seedling growth. The low activity of this enzyme might be partially responsible for the limited degradation of the cell walls in the endosperm of the malted grain.
Analysis of carbohydrates in the jute plant (Corchorus capsularis)
Authors: Mosihuzzaman M. , Theander Olof , Åman Per
Published: October 2006

Jute plants (Corchorus capsularis) were fractionated into bark and stick. Jute fibre was produced from the bark by retting in water. Polysaccharides and lignin (estimated as Klason lignin) were the major constituents of the three jute fractions. Glucose, fructose, sucrose, six low‐molecular weight sugar alcohols (glycerol, erythritol, threitol, rhamnitol, arabinitol, and mannitol), and two inositols (myo‐inositol and scyllitol) were identified and quantified in the bark; all these compounds, except rhamnitol were also measured in the stick. Cellulose, xylans and pectins were major polysaccharide constituents in the three jute fractions. During fibre production by retting, extractives and pectic polysaccharides were solubilised or degraded, producing a fibre material enriched in cellulose and xylans.
Use of nitrification inhibitors to improve recovery of mineralised nitrogen by winter wheat
Authors: Rodgers G. Alan , Ashworth John
Published: October 2006

Nitrification inhibitors were applied in September 1980, after ploughing of a grass ley, to prevent formation of NO3‐N which could be lost by leaching and denitrification. Laboratory tests indicated that nitrapyrin or etridiazole at 1 μg g soil−1 and dicyandiamide (DCD) at 10 μg g−1 could inhibit nitrification by approximately 40%, compared with untreated soil, for 10 weeks at 10°C. In the field, nitrapyrin, etridiazole and DCD had little effect on NH4 and NO3 levels in the soil throughout autumn and winter. In April uptake of mineralised N by wheat was greater in plots treated with DCD (but not with nitrapyrin or etridiazole) than in untreated plots. Spring fertiliser N applications (35 or 70 kg N ha−1) increased ear numbers, as did the two rates of all inhibitors except etridiazole. At harvest, grain and straw yields were increased by both rates of DCD with and without fertiliser N in spring, but there were no consistent increases from nitrapyrin or etridiazole. The mean increases in N uptake by wheat grain plus straw were 12 and 15% for 5 and 20 kg ha−1 DCD respectively. DCD could be of use in preventing losses of NO3‐N, particularly in situations where large amounts of N may be mineralised during autumn and would be liable to loss prior to crop uptake.
Changes in the composition and state of unesterified C14–C32 fatty acids during their passage through the ovine digestive tract
Authors: Body Denis R. , Grace Neville D.
Published: October 2006

The total amounts of C14–C32 and their composition in the free and anionic state (fatty acid soaps) in the diet, entering and leaving the small intestine and excreted in the faeces were determined in sheep fed white clover or white clover plus corn oil. Only small amounts of fatty acid soaps were found in the digesta entering the small intestine while the hind gut was the major site of soap formation as 66‐73% of the faecal fatty acids were present as fatty acid soaps. In the digesta and faeces the distributions of the C14 and C32, expressed as a percentage of the total fatty acids, within the free and anionic states were similar. In contrast to the C14–C18 fatty acids no significant apparent absorption of the C19–C32 fatty acids occurred.
An apparatus for the comparative collection of headspace volatiles of watercress
Authors: Spence Rose‐Marie M. , Tucknott Owen G.
Published: October 2006

An apparatus is described for the collection of headspace volatiles from comparative samples of watercress in controlled temperature and lighting conditions by adsorption on Porapak Q. Gas chromatographic and mass spectrometric analysis of the volatiles from green watercress with and without a cytokinin treatment, and green and Florida type watercress were compared over a 7‐day period at 10°C in the dark.
The effect of supplemental methionine and inorganic sulphate on the ruminal digestion of grass silage in sheep
Authors: Chamberlain David G. , Thomas Phillip C.
Published: October 2006

The effects of an intra‐ruminal infusion of a mixture of methionine (7.0 g day−1) and sodium sulphate (6.7 g day−1) on the digestion of grass silage were examined in four sheep fitted with cannulas in the rumen and proximal duodenum. There were no significant (P>0.05) effects of the infusion on the ruminal digestion of OM, cellulose or N, or on the concentrations of total or individual VFA in the rumen fluid though the numbers of protozoa in the rumen were reduced (P<0.05). The amounts of total methionine or of bacterial nitrogen reaching the duodenum were not significantly (P>0.05) altered by the infusion and rates of bacterial synthesis were 21 and 23 g N kg−1 OM (s.e.d. 3.7, P>0.05) apparently digested in the rumen for the control and infusion treatments respectively. The infusion resulted in a significant (P<0.01) increase of 21% in the amount of total long‐chain fatty acids at the duodenum. This reflected an increased flow of all fatty acids of chain‐length 14:0 and above though more than 80% the response was accounted for by the increased flow of 18:0 and 16:0 acids. It is concluded that the infused supplement stimulated the synthesis of microbial lipid in the rumen.
Relationship between cooking time and some physical characteristics in chickpeas (Cicer arietinum L.)
Authors: Williams Philip C. , Nakoul Hanni , Singh K. B.
Published: October 2006

The time required to cook chickpeas (Cicer arietinum) varies from 55 to over 200 min. Seed weight and volume, swelling index and hydration capacity were found to correlate with cooking time. Correlation coefficients of between 0.65 and 0.75 were found for kabuli‐type (large seed) chickpeas, and coefficients of between 0.78 and 0.87 when desi types (small seed) were included. These relationships enable large numbers of chickpea genotypes to be screened rapidly into long, medium and short cooking time types.
The flavour of muscat wine: The sensory contribution of some volatile compounds
Authors: Etievant P. X. , Issanchou S. N. , Bayonove C. L.
Published: October 2006

Nine volatile constituents of a Muscat de Frontignan wine were selected as potentially important to the aroma of this wine by sniffing the chromatographic effluent following gas‐chromatographic separation of an aroma extract. Their concentrations were determined by mass fragmentometry and their olfactory thresholds estimated in a white base wine by calculating odour impact values. Ethyl‐cinnamate and β‐ionone contributed significantly to the aroma of the wine investigated.
Preference of cauliflower related to sensory descriptive variables by partial least squares (PLS) regression
Authors: Martens Magni , Martens Harald , Wold Svante
Published: October 2006

Two new multivariate techniques for comparing two blocks of variables were tested on sensory data from cauliflower. The techniques are based on Partial Least Squares (PLS) regression on latent variables. The method of PLS2 was used for relating four different preference variables simultaneously to 11 descriptive variables by regression on common factors. The method of PLS1 was subsequently used to relate individual preference variables to the 11 descriptive variables. Two factors were in each case found to be statistically significant by cross‐validation. The first, dominating PLS2 factor was a general quality factor showing that all the descriptive variables were more or less related to all the preference variables. This quality factor agreed well with the producers quality classification of the batches upon harvesting. A second, minor factor distinguished between texture and flavour descriptor's relationships to the preferences. PLS1 regressions showed that texture preference was best predicted by texture descriptois, especially crispness, and flavour preference was best predicted by flavour descriptors, especially fruitiness. Some benefits of the PLS methods over the conventional alternatives of stepwise regression and principle component analysis are discussed.