bluuebunny/crossref_metadata_2025 huggingface dataset:
Effects of enamel matrix derivative and transforming growth factor‐β1 on human periodontal ligament fibroblasts
Authors: Rodrigues Thaisângela L. S. , Marchesan Julie T. , Coletta Ricardo D. , Novaes Arthur B. , Grisi Márcio F. de M. , Souza Sérgio L. S. , Taba Mário , Palioto Daniela B.
Published: May 2007

Aim: The objective of this study was to evaluate the effects of enamel matrix derivative (EMD), transforming growth factor‐β1 (TGF‐β1), and a combination of both factors (EMD+TGF‐β1) on periodontal ligament (PDL) fibroblasts.

Material and methods: Human PDL fibroblasts were obtained from three adult patients with a clinically healthy periodontium, using the explant technique. The effects of EMD, TGF‐β1, or a combination of both were analysed on PDL cell proliferation, adhesion, wound healing, and total protein synthesis, and on alkaline phosphatase (ALP) activity and bone‐like nodule formation.

Results: Treatment with EMD for 4, 7, and 10 days increased cell proliferation significantly compared with the negative control (p<0.05). At day 10, EMD and EMD+TGF‐β1 showed a higher cell proliferation compared with TGF‐β1 (p<0.01). Cell adhesion was significantly up‐regulated by TGF‐β1 compared with EMD and EMD+TGF‐β1 (p<0.01). EMD enhanced in vitro wound healing of PDL cells compared with the other treatments. Total protein synthesis was significantly increased in PDL cells cultured with EMD compared with PDL cells treated with TGF‐β1 or EMD+TGF‐β1 (p<0.05). EMD induced ALP activity in PDL fibroblasts, which was associated with an increase of bone‐like nodules.

Conclusion: These findings support the hypothesis that EMD and TGF‐β1 may play an important role in periodontal regeneration. EMD induced PDL fibroblast proliferation and migration, total protein synthesis, ALP activity, and mineralization, while TGF‐β1 increased cellular adhesion. However, the combination of both factors did not positively alter PDL fibroblast behaviour.
Novel α7 nicotinic receptor isoforms and deficient cholinergic transcription in schizophrenia
Authors: Severance E. G. , Yolken R. H.
Published: May 2007

Abnormal α7 nicotinic acetylcholine receptor activity contributes to sensory gating and cognitive deficits in schizophrenic individuals. Negligible differences in α7 mRNA levels between disease and control states have led to conclusions that cholinergic dysfunction in schizophrenia (SZ) must occur post‐transcriptionally. Alternatively, we propose that the dysregulation of splice variants of the α7 receptor could account for cholinergic deficiencies observed in this disease. Here, we isolated multiple α7 splice variants including exon deletions and those associated with a novel 124–127 base insertion following exon 4. Transcripts containing this new exon originated from sense strand‐oriented RNA (vs. antisense), and in silico translations produced putative subunits with unique amino termini. Quantitative real‐time polymerase chain reaction analyses indicated that one novel isoform was significantly downregulated (P ≤ 0.03) in post‐mortem prefrontal cortex of individuals with SZ (n = 35) compared with controls (n = 34). Ten brain regions (cerebellum, thalamus, corpus callosum, caudate, putamen and five areas of the cortex) were further screened for α7 isoforms in three individuals of each group. Semiquantitative analyses showed that each α7 mRNA subtype was present in each brain region, but all were particularly deficient in the corpus callosum in schizophrenics vs. controls (P ≤ 0.0002 to 0.05 for different isoforms). Our data demonstrate that α7 transcription is altered in several ways in SZ, suggesting that transcription‐level mechanisms could account in part for the impaired cholinergic neurotransmission observed in this disease.
Serotonin receptor genes 5HT1A and 5HT2A modify the relation between childhood temperament and adulthood hostility
Authors: Keltikangas‐Järvinen L. , Puttonen S. , Kivimäki M. , Elovainio M. , Pulkki‐Råback L. , Koivu M. , Rontu R. , Lehtimäki T.
Published: May 2007

We examined a modifying role of 5HT1A and 5HT2A receptors in the relation between childhood difficult temperament and adulthood hostility in 729 subjects derived from a population‐based sample. Subjects were 3–12 years when their childhood temperaments consisting of hyperactivity, low sociability and negative emotionality (i.e. the difficult temperament), were assessed by their mothers. Their adulthood hostility comprising anger, cynicism and paranoia, was measured twice, 17 and 21 years later. It was found that the 5HT1A and 5HT2A receptors were not related to childhood temperament or to adult hostility, but they modified the association between childhood hyperactivity and adult hostility in men. Male carriers of T/T genotype of 5HTR2A who were rated hyperactive by their mothers expressed a high level of hostility, especially that of cynicism, in adulthood. For men with other genetic variants, such an association was not seen. This finding was consistent across the two follow‐ups 4 years apart. Further research is needed to clarify whether mother‐related hyperactivity adequately describes the temperament of the child or is a reflection of mother’s hostile child‐rearing attitudes.
Social and sexual incentive properties of estrogen receptor α, estrogen receptor β, or oxytocin knockout mice
Authors: Ågmo A. , Choleris E. , Kavaliers M. , Pfaff D. W. , Ogawa S.
Published: May 2007

Social and sexual incentive motivation, defined as the intensity of approach to a social and a sexual incentive, respectively, were studied in female Swiss Webster mice. In the first experiment, the social incentive was a castrated mouse of the same strain as the females, whereas the sexual incentive was an intact male mouse of the same strain. Ovariectomized females were first tested after oil treatment and then after administration of estradiol benzoate + progesterone in doses sufficient to induce full receptivity. The hormones increased sexual incentive motivation while leaving social incentive motivation unaffected. This suggests that sexual incentive motivation in the female mouse is dependent on ovarian hormones. In the next experiment, ovariectomized females were tested with an intact, male estrogen receptor α knockout and its wild type as incentives, first without hormones and then when fully receptive. There were no differences in incentive properties between the wild type and the knockout. In a similar experiment, we used an intact male estrogen receptor β knockout and its corresponding wild type as incentives. The wild type turned out to be a more attractive social incentive than the knockout, while they were equivalent as sexual incentives. Finally, an intact male oxytocin knockout and its wild type were used as incentives. The knockout turned out to be a superior incentive, particularly a superior sexual incentive. The fact that the estrogen receptor β and oxytocin knockouts have incentive properties different from their wild types may be important to consider in studies of these knockouts’ sociosexual behaviors.
Sowing Wild Oats: The Fallen Man in Late‐Victorian Society Melodrama
Authors: Lawrence David Haldane
Published: May 2007

This essay won the 2006 Literature Compass Graduate Essay Prize, Victorian Section.

Perhaps better known for its portrayal of the fallen woman, late Victorian social melodrama also includes a group of plays which concentrate on profligate men. These plays reveal differences in Victorian attitudes to the moral behaviour of men and women. In ‘fallen woman’ plays the straying female protagonist almost invariably dies at the denouement. ‘Fallen men’ plays usually show a remorseful profligate attempting suicide by taking poison. But unlike his female counterpart, he does not always die. He is nearly always saved through the intervention of a good and pure woman. However, variations on this pattern of male self‐poisoning do occur. In some plays the philanderer actually dies on stage. In other dramas with a hidden homosexual agenda, (by Wilde, Gray and Raffalovich), the ‘fallen’ male protagonist evades suicide and escapes to another life. Confrontation with a hidden past is another basic ingredient of late Victorian social melodrama. It is common to both those plays dealing with fallen men and those concerning fallen women. However, while the position of the central female protagonist is considerably stronger, men are shown to be weak and flawed. They lead secret lives which bring into question the ethics of moral purity. Dramatists, however, are restrained by the Lord Chamberlain's censorship. Although some, like Pinero, are highly critical of upper‐class male philandering, major social issues, such as venereal disease, remain carefully veiled for the stage. Late Victorian dramatists go as far as they dare in portraying male dissolution, but ultimately they pander to the expectations of their audiences. The fallen man is reclaimed by female purity, while sympathy is invited for his plight from a predominantly upper‐class audience. At the same time, the genre of the late Victorian ‘fallen man’ play attempts to provide a moralistic example for men tempted to stray.
Comparison of lignocaine and water‐based lubricating gels for female urethral catheterization: A randomized controlled trial
Authors: Chung Christopher , Chu Matthew , Paoloni Richard , O’Brien Mary‐Jane , Demel Tasha
Published: May 2007

Objectives:  It is standard practice to use lignocaine gel during male urethral catheterization. However, it is commonly believed that topical anaesthetic confers no benefit during female catheterization hence lubricating gel alone is more commonly used. The present study aimed to determine whether lignocaine gel decreased pain compared with water‐based lubricating gel for female urethral catheterization in the ED.

Methods:  This randomized double‐blinded study was carried out at two Sydney hospitals – an urban district inner western hospital and a south‐western major trauma centre. A convenience sample of 62 alert, cooperative adult female ED patients provided written informed consent. The indications for, and technique of catheterization, were at the discretion of the clinical staff. Pre‐ and immediate post‐procedure pain was scored by the patient on a 100 mm Visual Analogue Scale (VAS). The primary outcome was the difference in VAS scores (post‐ minus pre‐procedure) in millimetres. Values for each group were expressed as medians and interquartile ranges, statistical significance determined using the Mann–Whitney U‐test.

Results:  The groups were well matched for age, indication for catheterization, pre‐procedural pain score, catheter size and the number of catheterization attempts. Patients receiving lignocaine gel had a significantly lower median procedural pain score than patients receiving lubricating gel (6 mm vs 33 mm, P = 0.007).

Conclusions:  Lignocaine gel substantially reduces the procedural pain of female urethral catheterization by comparison with use of a water‐based lubricating gel.
Is cardiac monitoring during transport of low‐risk chest pain patients from the emergency department necessary?
Authors: Lin Andrew , Kerr Debra , Kelly Anne‐Maree
Published: May 2007

Objective:  Incidence of life threatening arrhythmia for patients who present to the ED with low‐risk chest pain (CP) (non‐ischaemic electrocardiograms and normal cardiac marker profiles) is rare. These patients are often transported with cardiac monitoring by nurse escort from the ED. We aimed to show that this group of patients are at low risk of experiencing life‐threatening arrhythmia disturbances.

Methods:  This was a prospective, observational study of ED low‐risk CP patients who presented in the period September 2005 and March 2006 and were transported with cardiac monitoring. Data were collected via chart review, and nurse escorts prospectively documented transport details. The primary study outcome was the development of a life threatening arrhythmia requiring treatment during transport from the ED. Data analysis included descriptive statistics and interrater agreement.

Results:  During the study period there were 231 patients admitted to monitored beds from the ED, of whom 170 (74%) were low risk and enrolled in the study. No patient sustained an adverse event during transport from the ED (0%; 95% confidence interval 0–2.2%). Mean (±SD) time required for nurse escort to and from the radiology department and coronary care unit was 9.0 (±3.1) and 16 (±6.5) min, respectively.

Conclusions:  CP patients who present to the ED with normal electrocardiograms and cardiac marker profiles are at low risk (<1%) of experiencing an adverse event during transport from the ED. This subset of patients might not require cardiac monitoring or nurse escort during transportation from the ED.
Protease‐Activated Receptor 1‐Selective Antagonist SCH79797 Inhibits Cell Proliferation and Induces Apoptosis by a Protease‐Activated Receptor 1‐Independent Mechanism
Authors: Di Serio Claudia , Pellerito Silvia , Duarte Maria , Massi Daniela , Naldini Antonella , Cirino Giuseppe , Prudovsky Igor , Santucci Marco , Geppetti Pierangelo , Marchionni Niccolò , Masotti Giulio , Tarantini Francesca
Published: May 2007

Abstract:  Thrombin, a key mediator of blood coagulation, exerts a large number of cellular actions via activation of a specific G‐protein‐coupled receptor, named protease‐activated receptor 1 (PAR1). Several studies in experimental animals have demonstrated a therapeutic potential of small molecules with PAR1 antagonistic properties for treatment of diseases such as vascular thrombosis and arterial restenosis. We have studied the biological actions of one highly potent, selective PAR1 antagonist, SCH79797 (N3‐cyclopropyl‐7‐{[4‐(1‐methylethyl)phenyl]methyl}‐7H‐pyrrolo[3,2‐f]quinazoline‐1,3‐diamine),in vitro, and found that this compound was able to interfere with the growth of several human and mouse cell lines, in a concentration‐dependent manner. The ED50for growth inhibition was 75 nM, 81 nM and 116 nM for NIH 3T3, HEK 293 and A375 cells, respectively. Moreover, in NIH 3T3 cells, SCH79797 inhibited serum‐stimulated activation of p44/p42 mitogen‐activated protein kinases (MAPK) at low concentrations and induced apoptosis at higher concentrations. However, the antiproliferative and pro‐apoptotic effects of SCH79797 are likely not mediated by PAR1 antagonism, as they were also observed in embryonic fibroblasts derived from PAR1 null mice. These data suggest that, in view of the development of PAR1‐selective antagonists as therapeutic agents, effects potentially unrelated to PAR1 inhibition should be carefully scrutinized.
HEXANAL AS AN INDICATOR OF MEAT FLAVOR DETERIORATION
Authors: SHAHIDI FEREIDOON. , PEGG RONALD B.
Published: May 2007

Pentanal and hexanal were the dominant volatile aldehydes generated from cooked pork during 3 weeks of refrigerated storage. Moreover, hexanal concentrations may serve as an index of meat flavor deterioration (MFD) during the early stages of storage; its concentration increased more rapidly than any other aldehyde. During the first 6 days, contribution of pentanal and hexanal to the total volatile aldehydes increased linearly by 350 and 650%, respectively, after which, their concentrations declined quite markedly. Reactions of pentanal and hexanal with meat components and/or their further oxidation may be responsible for this observation. Therefore, caution should be exercised when using hexanal as an indicator of lipid oxidation and MFD since a given hexanal level may correspond with two different points during storage of cooked meats.
FORMATION OF ISOMERS WITH CIS‐TRANS GROUPS IN THE TRILINOLEIN OF STORED CARROTS
Authors: LUND ERIC D. , BRUEMMER JOSEPH H. , SHAW PHILIP E.
Published: May 2007

A mixture of trilinolein isomers that contain one trans double bond was isolated from lightly processed carrots stored at low temperature in plastic bags. The mixture isolated was similar to the product synthesized from partial isomerization of trilinolein with the free radical isomerization catalyst p‐toluenesulfinic acid. Although the mixture contained at least 2 trilinolein isomers with c‐t and t‐c geometry, determination of the complete structure of the individual compounds was not possible because of the close similarity of their chromatographic properties. Under reduced oxygen storage conditions, significant quantities of unsaturated triglycerides with trans double bonds may be produced in lightly processed carrots by a nonenzymatic free radical rearrangement.
LIPID FATTY ACIDS, GROWTH AND COMPOSITIONAL CHARACTERISTICS OF FARMED COD (GADUS MORHUA)
Authors: SHAHIDI FEREIDOON. , DUNAJSKI EDWARD.
Published: May 2007

The effect of a formulated diet rich in lipids on the compositional characteristics and quality of cod (Gadus morhua) was investigated. Changes in the proximate composition of fillets and liver tissues of cod (Gadus morhua), fed intensively over a 20‐weekk period, was monitored. The content of lipids in the fillets increased from 0.74 to 0.94% and corresponding values for liver were 58.90 and 75.92%, respectively. Over the same period, the hepatosomatic index of fish increased from 4.41 to 12.70%, reflecting the accumulation of lipids in the liver of farmed cod. The content of omega‐3 polyunsaturated fatty acids (PUFA) in the muscle tissues changed from 52.13 to 55.82%. Corresponding change in the liver was from 17.94 to 26.12%. The major increase in the omega‐3 PUFA was due to an increase in the content of docosahexaenoic acid.
STABILIZATION BY ANTIOXIDANTS OF MAYONNAISE MADE FROM FISH OIL
Authors: JAFAR SAJIDA S. , HULTIN HERBERT O. , BIMBO ANTHONY P. , CROWTHER JANE B. , BARLOW STUART M.
Published: May 2007

The purpose of this work was to evaluate the use of antioxidants in extending the shelf‐life of mayonnaise constantly exposed to air in which all of the oil ingredient was fish oil. Mayonnaise prepared without antioxidants had a shelf‐life at room temperature of approximately 1 day. Citric acid or sodium citrate and propyl gallate in the oil phase and EDTA and ascorbic acid in the aqueous phase increased the shelf‐life to an average of 49 days at room temperature as judged by sensory evaluation. With refrigeration, the number of days to off‐odor development was increased to 89. With the addition of an oxygen scavenging system of glucose oxidase‐catalase‐glucose, the shelf‐life increased to an average of 132 days. Both oxygen and light were shown to be detrimental to the stability of the product. Considerable variation was observed between batches of menhaden oil, the primary fish oil used in formulating the mayonnaise in these studies.
CHEMICAL PROPERTIES OF RICINODENDRON HEUDELOTII (BAIL.) SEED OIL
Authors: KAPSEU C. , TCHIEGANG C.
Published: May 2007

The technological characteristics and the fatty acid composition of Ricinodendron heudelotii (Bail.) seed oil from two different regions of Cameroon were studied. The fatty acid composition was determined by gas chromatography on a capillary column. The oil content varied according to the region (44.9–54.7%). The iodine value (160), saponification value (190) and unsaponifiable matter content (1.6%) were similar for the two types of seeds examined. The oil was composed mainly of linoleic acid (25–30%) and a polyunsaturated fatty acid (PUFA) found to be α‐elaeostearic acid (48–56%). The latter fatty acid is subject to transformation during the esterification processes due to its trienic conjugated bonds. The triacylglycerol profile obtained by reversed phase liquid chromatography showed 20 triacylglycerols with two major ones identified as linoleodi‐α‐elaeostearic (29.7–33.1%) and tri‐α‐elaeostearic (13.1–15.9%).
VARIOUS DIETARY FIBERS DECREASE THE RATE OF LIPASE‐CATALYZED HYDROLYSIS OF OLIVE OIL IN VITRO
Authors: ABDUL‐HAMID A. , FENNEMA O.
Published: May 2007

An in vitro method was used to evaluate the effect of different types of dietary fiber on the initial rate of hydrolysis of olive oil catalyzed by porcine pancreatic lipase. Lipolysis was measured at pH 6.5 and 37C while stirring at 20 rpm. Excellent recoveries of added known amounts of oleic acid were obtained in control and fiber‐containing samples. Dietary fibers tested (all 3% by weight unless otherwise noted) were: red wheat bran, white wheat bran, oat bran, soyfiber, sugarbeet fiber, chitin, chitosan, cellulose, pectin‐LM and psyllium seed (1.5%). All inhibited lipolysis (35–85%) except cellulose and pectin. The contribution of aqueous extracts of the insoluble fibers to the total inhibitory properties of the fibers were: 0% for the two wheat brans; 100% for oat bran, chitin, chitosan and sugarbeet fiber; and 63% for soyfiber.
MAJOR VOLATILES IN TOASTED SESAME SEED OIL
Authors: PARK DONKEUN , MAGA JOSEPH A. , JOHNSON DUANE L. , MORINI GABRIELLA
Published: May 2007

Sesame seed was toasted at 260C for 10 min. Oil was extracted with hexane at room temperature for 10 h. Post‐treatment of the oil was not done. One half gram of TenaxR TA 60/80 (Supelco Inc., Bellefonte, PA) was used for trapping the volatile compounds from one hundred milliliters of toasted sesame seed oil. The procedure was continued for 24 h. The TenaxR TA was washed three times using polar and nonpolar solvents. The solvent extracts were combined and concentrated by drying in a hood at room temperature for 6 h. Two μl of concentrated extract were separated on a 30 m DB 1 bonded phase fused silica capillary column (J&W Scientific, Folsom, CA) with a Hewlett Packard (HP) 5890A gas chromatograph connected to a HP 5790 mass selective spectrometer. Volatiles were tentatively identified with a NBS 43K.1 library by PBM (probability based on matching) search.

Seventy‐nine peaks were detected by the mass selective detector. Among those, 66 peaks were tentatively identified. Dimethylsulfide, 4‐methylthiazole, 2,4‐dimethylthiazole, methylpyrazine, 2,5‐dimethylpyrazine, dihydro‐4,5‐dimethyl‐2(3H)‐furanone, dodecane, tetradecane, 2,6‐bis(1,1‐dimethylethyl)‐4‐methyl phenol, N,N‐bis (2‐hydroxyethyl)‐dodecamide, cyclododecane, 2,3‐dihydro‐1,1,3‐trimethyl‐3‐phenyl‐1H‐indene, tetradecanoic acid, pentadecanoic acid, hexa‐decenul, hexudecanoic acid, 9‐octudecenoic mid, ocladecanoic acid, [1,1′:3′,1 ′I‐tephenylJ‐1′‐ol and bis (2‐ethyl hexy1)phthulate were the major volutiles identifled tentdively.
CHEMICAL CHANGES IN STORED TOASTED CRUDE CANOLA AND SESAME SEED OILS
Authors: PARK DONKEUN , MAGA JOSEPH A. , JOHNSON DUANE L.
Published: May 2007

‘Alto’canola seed and sesame seed were toasted at 180, 200, 220, 240, and 260C, for 8 min or 10 min. As temperature increased, minor changes in fatty acid composition were observed. Darkness and blueness in canola oil increased with toasting temperatures up to 240C, and then decreased. The darkness, greenness and yellowness of sesame seed oil increased with increasing toasting temperature. The overall color of canola oil was significantly darker than that of sesame seed oil (α 0.05). 2‐Thiobarbituric acid (TBA) numbers for both oils increased as toasting temperature increased. TBA numbers of the canola oil increased with extended storage time up to 4 weeks and then decreased. For sesame seed oil, TBA numbers also were influenced by storage time, but less change was observed than for canola oil. 2‐Thiobarbituric acid reactive substances (TBARS) content of canola oil was significantly higher than that for sesame seed oil when TBA numbers were compared to the same treatment.
EFFECTS OF CYCLOPROPENOID FATTY ACIDS (BAOBAB SEED OIL) ON THE FATTY ACID PROFILE OF LIPIDS FROM DIFFERENT TISSUES IN THE RAT
Authors: CAO JUN‐MING , GRESTI JOSEPH , BLOND JEAN PAUL , BÉZARD JEAN
Published: May 2007

Rats were fed for 8 weeks a diet containing either Baobab seed oil (FBO) rich in cyclopropenoid fatty acids (CPFA) or heated oil (HBO) devoid of CPFA. In FBO rats, compared to controls (CO), the monounsaturated fatty acid content of adipose tissue lipids, liver triacylglycerols, liver and adrenal cholesteryl esters and liver, kidney, adrenal phospholipids were highly decreased to the benefit of saturated fatty acid content. In cholesteryl esters and phospholipids, the arachidonic acid (20:4 n‐6) content was markedly decreased, especially in adrenals. In adrenal cholesteryl esters, adrenic acid (22:4 n‐6) content was decreased more than its precursor. The effects of HBO on the tissue lipid fatty acid profile were practically absent. It is concluded that inhibition of fatty acid desaturation by CPFA previously demonstrated in vitro, was reflected in vivo in tissue lipid fatty acid composition.
EFFECTS OF LIQUID SMOKE ON LIPID OXIDATION IN A BEEF MODEL SYSTEM AND RESTRUCTURED ROASTS
Authors: SCHWANKE SUEANN , IKINS WILLIAM G. , KASTNER CURTIS , BREWER M. SUSAN
Published: May 2007

Commercially available liquid smokes were added to a meat model system and to a restructured beef product to assess their ability to suppress lipid oxidation. Aqueous hickory smoke was the most effective smoke in suppressing oxidation as reflected in 2‐thiobarbituric acid reactive substances (TBARS) of microsomal lipids. Phenol was not antioxidative in the model system. Addition of liquid smoke had no significant effect on “stale, cardboardy, painty” flavor or aroma of restructured beef roast slices stored at 4C. The aroma and flavor of sliced beef deteriorated over the 7‐day storage regardless of liquid smoke addition. Hexanal in the control roasts increased during storage from ∼0 to >3 ppm; those containing aqueous liquid smoke contained little (< 0.5 ppm) hexanal. Smokes, but not the phenol mix, kept TBARS near day zero (0.2 mg/kg) levels through 7 days.
STUDIES ON DEEP FAT FRYING USING BLENDED OILS AND POTATO CHIPS
Authors: SHARMA HARISH KUMAR , SINGHAL REKHA S. , KULKARNI PUSHPA R. , GHOLAP ACHYUT S.
Published: May 2007

Dehydrated potato chips were fried in pure coconut and groundnut oils and their blends in order to study the pattern of uptake of oil constituents during frying. Investigations on the analysis of the oil and fatty acid composition in the fried product and the oil remaining in the frying pan suggested a preferential uptake of saturated lipid constituents by the potato chips, while the oil remaining in the frying pan was rich in unsaturated constituents. This effect was accentuated in blended oils, although it was also observed in pure oils.
ANTIOXIDANT ACTIONS OF FRUIT, HERB AND SPICE EXTRACTS
Authors: PLUMB GEOFFREY W. , CHAMBERS STEPHEN J. , LAMBERT NIGEL , BARTOLOMÉ BEGONA , HEANEY ROBERT K. , WANIGATUNGA SU , ARUOMA OKEZIE I. , HALLIWELL BARRY , WILLIAMSON GARY
Published: May 2007

The antioxidant properties of extracts of five fruits (apple, pear, peach, plum and grapefruit), three herbs (rosemary, tarragon and basil) and one spice (black pepper) were evaluated in a series of assays involving reactive oxygen species (ROS). In general, the crude extracts possessed potent antioxidant properties in vitro. Rosemary extract was 50‐times more effective at preventing microsomal lipid peroxidation of human liver microsomes induced by NADPH/iron compared to peroxidation induced by iron/ascorbate, but tarragon was more effective in the iron/ascorbate dependent peroxidation. Analysis of the content of hydroxycinnamic acids of the pear, apple, plum and peach extracts measured after hydrolysis with sodium hydroxide showed that caffeic acid, p‐coumaric and ferulic acids were the principal hydroxycinnamic acids present. Although the hydroxycinnamic acids and naringin do not contribute to the inhibition of lipid peroxidation by fruit extracts, they were able to inhibit deoxyribose degradation by 30% suggesting ability to weakly scavenge hydroxyl radicals (OH). Nevertheless, extracts of herbs and spices are increasingly of interest in the food industry because they retard oxidative degradation to lipids.
ANTIOXIDANT ACTIVITY OF PHENOLIC FRACTIONS OF EVERLASTING PEA, FABA BEAN AND BROAD BEAN
Authors: AMAROWICZ RYSZARD , KARAMAC MAGDALENA , KMITA‐GLAZEWSKA HANNA , TROSZYNASKA AGNIESZKA , KOZLOWSKA HALINA
Published: May 2007

Extracts of seeds of everlasting pea, faba bean and broad bean were prepared using 80% acetone. Five fractions were separated from each extract on a Sephadex LH‐20 column using methanol as the eluate. The antioxidant activity of fractions was investigated in a β‐carotene‐linoleate model system. For individual fractions, UV spectra were recorded and the content of total phenolics determined. Fractions were also characterized based on the number of phenolic compounds, and their antioxidant activity determined by TLC analysis. Results of β‐carotene‐linoleate model systems indicated that antioxidant activities of separated fractions were in the order of everlasting pea > faba bean > broad bean. Individual fractions contained several phenolic compounds as noted by TLC. Absorption maxima from UV spectra showed that flavonoids, and not phenolic acids, were the main phenolic compounds in separated fractions. Spots on the plates sprayed with a solution of β‐carotene and linoleic acid indicated that many of these compounds can act as natural antioxidants.
NEW DEVELOPMENTS IN LOW CALORIE FATS AND OILS SUBSTITUTES
Authors: AKOH CASIMIR C.
Published: May 2007

Low calorie fats and oils substitutes are intended to replace conventional fats and oils in the diet while retaining the required physical and organoleptic properties, but with less than 9 kcal/g. Indeed, some of the fat substitutes will contribute zero calorie to the diet. The most notable is olestra® (now olean®) developed by Procter and Gamble Company. This fat substitute, chemically referred to as sucrose polyester or sucrose fatty acid polyester, was approved by the US Food and Drug Administration on January 24, 1996, for use in savory snacks. Other fat substitutes with potential to partially replace some, but not all the calories from fat are either under development or are already in the market. Obviously, none of the fat substitutes, including olestra®, is free from possible side effects when consumed. However, the potential benefits may outweigh the problems when consumed in moderation.

A new group of reduced calorie fat substitutes gaining recognition is a family of structured or specialty lipids with the same triacylglycerol backbone as conventional fats and oils, but contain short or medium‐chain fatty acids in addition to the long‐chain fatty acids or contain poorly digestible fatty acids in amounts or at positions that they do not occur naturally. Examples are: caprenin®, salatrim (BenefatTM, developed by Nabisco Foods Group and marketed by Cultor Food Science), and variants of these for specific nutritional, pharmaceutical and physical properties and applications.
LONG CHAIN FATTY ACIDS IN HEALTH AND NUTRITION
Authors: NEWTON IAN S.
Published: May 2007

The typical western diet which is low in long chain omega‐3 fatty acids and high in long chain omega‐6 fatty acids may not supply the appropriate balance for optimal metabolism. The imbalance is believed to cause a variety of disease symptoms ranging from cardiovascular disease, hypertension, inflammatory and auto‐immune disorders, depression and disrupted neurological functions. In the area of cardiovascular disease new research on arrhythmias is exciting and shows that application of omega‐3 fatty acids can produce rapid results. In addition omega‐3 fatty acids are showing benefits in preventing restenosis following angioplasty in approximately half of the reported studies. Significant research in infant nutrition indicates that long chain polyunsaturated fatty acids are “conditionally essential” for growth and development. Adequate intake of docosahexaenoic acid (DHA) and arachidonic acid (AA) is critical during pregnancy, lactation and infancy for proper development of the fetus and infant. Premature babies are particularly at risk for inadequacies. Thus, many specialist groups are recommending that infant formulas include long chain fatty acids at levels matching breast milk. Recommendations by many academic and governmental bodies propose that daily intakes on long chain omega‐3 fatty acids be increased as a step in reducing certain chronic diseases.
RELATIVE EFFICACY OF ESTER SYNTHESIS BY VARIOUS LIPASES IN MICROAQUEOUS MEDIA AND THE EFFECT OF WATER ON REACTION PROGRESS
Authors: HARIYADI PURWIYATNO , PARKIN KIRK L.
Published: May 2007

Ten commercial sources of lipases were evaluated for comparative hydrolytic (in an aqueous emulsion) and ester synthesis (in microaqueous media) activities. There was little relationship between these activities for the lipases evaluated. An immobilized Rhizomucor miehei lipase had the greatest ester synthesis activity but had comparatively limited hydrolytic activity. For the five most effective ester synthesizing lipases, each had a characteristic optimum water content for maximum initial reaction rates. However, this optimum water content was greater than that associated with maximum reaction yield of ester formation, indicating the need for unique and differential moisture control during the progress of reaction to obtain maximum process efficiency.
VISCOSITY AND MICROWAVE COOKING PROPERTIES OF SUGAR/MILKFAT COMPOSITES1
Authors: ONWULATA C.I. , HOLSINGER V.H.
Published: May 2007

Sugar‐milkfat composites with syrup consistency were prepared from sucrose, maltose or high fructose corn syrup and butteroil (20 to 40%). The components were homogenized at 40% solids and evaporated under vacuum at 60C for 60 min, leading to the formation of syrup composites with ordered structures. The viscous behavior of the syrups was described by a power law model. Flow behavior indices (0.3 to 0.9) indicated mostly pseudoplasticity, with Arrhenius‐type response in consistency and flow behavior index. The sugar/butteroil composites could be microwaved to < 20% moisture in approximately 60 s, producing toffee‐like candies of varying color and consistency.
POSITIONAL DISTRIBUTION OF FATTY ACIDS ON TRIACYLGLYCEROLS OF MENHADEN (BREVOORTIA TYRANNIS) AND SALMON (SALMO SALAR) OILS
Authors: NWOSU CHIGOZIE VICTOR , BOYD LEON C.
Published: May 2007

Pure triacylglycerols of both menhaden and salmon oils were separated on Florisil columns. The triacylglycerols were subjected to positional distribution analysis using a modified procedure involving reductive cleavage with a Grignard reagent. Cleaved fractions were separated on thin layer chromatography (TLC) plates using hexane‐diethyl ether‐formic acid (80:20:1, v/v/v) as the mobile phase. Separated fractions were derivatized and analyzed by gas chromatographic method to determine the component fatty acids. Results showed that salmon oil contained a greater percentage of PUFA at the Sn‐2 position of the triacylglycerol as compared to menhaden oil. The PUFA of menhaden oil were randomly distributed in the triacylglycerol. In salmon oil, a greater percentage of 18:3 (n‐3), 20:4 (n‐3), 20:5 (n‐3), 22:5 (n‐3), and 22:6 (n‐3) was in the Sn‐2 position as compared to menhaden oil. However, a greater percentage of 16:4 (n‐1), 20:4 (n‐6) and 18:4 (n‐3) was located in the Sn‐2 position of menhaden oil compared to salmon oil.
SUPERIOR OXIDATIVE STABILITY OF DOCOSAHEXAENOIC ACID‐ENRICHED OILS IN THE FORM OF PHOSPHOLIPIDS
Authors: SONG JIN‐HYANG , MIYAZAWA TERUO
Published: May 2007

Oxidative stabilities of docosahexaenoic acid (DHA, 22:6 n‐3)‐enriched oils (7.0 – 7.1 mol% of total fatty acids), in the form of phospholipids (PL), triacylglycerols (TG) and ethyl esters (EE), were comparatively investigated with those of control oil (palm oil supplemented with 20% soybean oil; containing no DHA). Autoxidation of sample oil (50 mg) was performed in a 10 mL glass vial at 25C for 42 days in the dark. During the oxidation, headspace oxygen absorption was significantly lower in oil in the form of PL than TG and EE, and was almost equivalent to that of control oil. At day 42 of oxidation, peroxide value and carbonyl value of PL were lower than those of TG and EE. The change of constituent fatty acids during the oxidation was larger in TG and EE than PL. The results indicated that DHA‐enriched oils in the form of PL are more stable to autoxidation than those in the form of TG and EE.
SENSORY EVALUATION OF CRUDE TOASTED CANOLA AND SESAME SEED OIL
Authors: PARK DONKEUN , MAGA JOSEPH A. , JOHNSON DUANE L.
Published: May 2007

‘Alto’variety canola seed and yellow sesame seed were toasted at 180, 200, 220, 240 and 260C for 8 min and 10 min, respectively. Control oils from nontoasted seeds were also evaluated. Oils from ground canola and sesame seed were extracted with hexane at 25C for 10 h. Two ranking tests for odor preference were performed by a Korean panel. Among the canola oils, oil for seeds toasted at 240C was significantly better, and oil from seed toasted at 200C was significantly (p ≤ 0.05) worse than the others. Oils from sesame seed toasted at 220 and 260C were significantly better and untoasted and toasted sesame seed oil at 180C were significantly (p ≤ 0.05) worse than the other sesame seed oils. A second ranking test was performed to find the best oil among the canola and sesame seed oils. The toasted sesame seed oil at 260C was significantly better, and the toasted canola oil at 200C was significantly (p ≤ 0.05) worse. Among the other toasted oils, canola oil toasted at 240 and 260C and sesame seed oil toasted at 220 and 240C were not significantly different from each other. The ranking test showed that toasted canola oils were not significantly different from toasted sesame seed oils except toasted sesame seed oil at 260C.
THE RECOVERY OF USED FRYING OILS WITH VARIOUS ADSORBENTS
Authors: LIN SONG , AKOH CASIMIR C. , REYNOLDS A. ESTES
Published: May 2007

The recovery of used frying oils is of commercial and economic importance. One additional reuse of recovered oil could provide considerable savings to the food processors. Seven commonly used filter aids: Silasorb, Britesorb, HB 600, Purifry, Frypowder, Activated Carbon, and Magnesol, as well as two commercially unavailable adsorbents, Sorbead AF and Calsilite were studied. A number of AOCS official methods were used to evaluate their adsorptiveness, free fatty acids (FFA), conjugated diene value (CDV), total polar components (TPC), oxidative stability index (OSI), color and viscosity (V). High performance size exclusion chromatography was employed to determine the amount of polymers and low molecular weight compounds. When heated to 150C prior to filtration, HB 600 was found to reduce FFA content by 84.5%. Frypowder improved oil stability by 38.3%, and Magnesol lightened oil color by 46.3%. After statistical analysis of the data, five of them were selected, two or three of which were blended to obtain the most effective combination. The blending of HB 600 and Magnesol reduced FFA and TPC by 90.8–93.7% and 6.0–17.8%, respectively, and improved oil stability by 23.4–24.7%. The adsorbent combinations have potential for use in practical frying operation to improve the functional and healthy aspects of used frying oils.
HIGH PERFORMANCE LIQUID CHROMATOGRAPHIC DETERMINATION OF ANTIOXIDANT LIGNAN GLYCOSIDES IN SOME VARIETIES OF SESAME
Authors: RYU SU NOH , HO CHI‐TANG , OSAWA TOSHIHIKO
Published: May 2007

The difference in the distribution of sesamin, sesamolin, sesaminol glucosides and sesamolinol components in representative varieties of sesame were compared. Quantitation was achieved by HPLC determination using an external standard. The most abundant lignan glucosides in sesame seed were sesaminol triglucoside. The content of sesaminol triglucoside in 100 g seeds ranged from 14.1 to 91.3 mg with an average value of 68.4 mg; that of sesaminol diglucoside from 8.2 to 18.3 mg with an average value of 11.6 mg; and that of sesaminol monoglucoside from 5.4 to 19.5 mg with an average value of 8.3 mg. The total content of sesaminol glucoside was 88.3 mg in 100 g of sesame seeds. Also, the sesamolinol content in 100 g sesame seed ranged from 17.6 to 28.5 mg, the average being 20.5 mg. Within
OXIDATION MECHANISMS IN REAL FOOD EMULSIONS: METHOD FOR SEPARATION OF MAYONNAISE BY ULTRACENTRIFUGATION
Authors: JACOBSEN CHARLOTTE , MEYER ANNE S. , ADLER‐NISSEN JENS
Published: May 2007

With the aim of studying partition coefficients of antioxidants and secondary oxidation products in a real food emulsion a method for the separation of mayonnaise was developed. The method included freezing and a mild precentrifugation step followed by ultracentrifugation at 197,500 x g. The precentrifugation separated most of the oil (96%) from the rest of the mayonnaise. The ultracentrifugation separated the remaining fraction into four phases: a small oil phase constituting 0.25% of the total, a relatively small emulsion phase (approximately 5%, w/w), an almost translucent aqueous phase that constituted the largest fraction (88%, w/w), and lastly a precipitate (6%, w/w). The objective of the present investigation was to test the efficiency of the method to separate a hydrophobic compound, the methyl ester of C23:0, and a hydrophilic compound, NaCl. The oil soluble compound (C23:0) was almost completely recovered (96%) in the oil phase after the preseparation step, whereas the water soluble compound (NaCl) was almost completely recovered (86%) in the aqueous phase obtained
GREEN TEA CATECHINS AS INHIBITORS OF OXIDATION OF MEAT LIPIDS
Authors: SHAHIDI F. , ALEXANDER D. M.
Published: May 2007

Antioxidant activity of green tea catechins, namely, epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG) and epigallocatechin gallate (EGCG) was evaluated in a meat model system. The inhibitory effect on 2‐thiobarbituric acid (TBA) values of catechins was concentration dependent, being highest at 200 mg/kg. At 200 mg/kg, the antioxidant activity of catechins as evaluated by TBA values was EGCG ≈ ECG > EGC > EC. The hexanal and pentanal contents in the headspace volatiles of meats treated with catechins at 200 mg/kg was also evaluated. These results indicated that EGCG was most active followed by ECG and EGC; EC was least effective. In comparison with α‐tocopherol, catechins were generally more effective in controlling oxidation of meat lipids. Based on TBA results, butylated hydroxytoluene (BHT) was less effective, but exerted a better effect than catechins in prevention of oxidation as evidenced by the hexanal/pentanal data.
DIETARY FATTY ACIDS, WHERE ARE WE GOING?
Authors: BEARE‐ROGERS JOYCE L.
Published: May 2007

For adults, the demand for lower fat diets will likely continue. Trans fatty acids cannot be ignored so long as western populations have to concentrate on lowering saturated fatty acids to lower low‐density lipoproteins. Young mammals require appreciable energy and saturated fatty acids. The search for oils with extremely low levels of saturated fatty acids appears to be for market advantage rather than nutritional concern. A high‐fat diet that is low in saturated fatty acids may compromise the biosynthesis of phospholipids for cellular membranes. The position of saturated fatty acids on the triacylglycerol molecule may have metabolic consequences for young mammals.
SYNTHESIS OF LIPIDS BY CERTAIN YEAST STRAINS GROWN ON WHEY PERMEATE
Authors: AKHTAR P. , GRAY J. I. , ASGHAR A.
Published: May 2007

Four yeast strains, Apiotrichum curvatum ATCC 10567, Cryptococcus albidus ATCC 56297, Lipomyces starkeyi ATCC 12659, and Rhodosporidium toruloides ATCC 10788, were grown on whey permeate in order to synthesize lipid. Lipomyces starkeyii ATCC 12659 was identified as a high producer of lipid. It synthesized 36.9% lipids based on dry cell mass at a carbon:nitrogen ratio of 30:1 in shake‐flask experiments. The significant (p < 0.05) effect of both carbon:nitrogen ratio and yeast strain was observed on dry cell mass yield and lipid biosynthesis. All yeast strains except Rhodosporidium toruloides ATCC 10788 produced more triacylglycerols than phospholipids.
EFFECT OF ROSEMARY EXTRACTS ON THE STABILIZATION OF FRYING OIL DURING DEEP FAT FRYING
Authors: RÉBLOVÁ ZUZANA , KUDRNOVÁ JANA , TROJÁKOVÁ LUDMILA , POKORNYA JAN
Published: May 2007

Rapeseed oil and a mixture of rapeseed oil with palmolein containing silicone oil were used for preparation of french fries. The intermittent frying was continued for 5 days in a household fryer with replenishment of used oil. The decomposition of polyunsaturated triacylglycerols, formation of polar substances, polymers, colored products and conjugated dienes, but also of several sensory attributes, correlated with frying time. Polymers, dienes and coloration were closely intercorrelated and correlated with sensory characteristics of oil and fries, particularly when multiple regression was applied for prediction. Rosemary extracts inhibited the formation of polar substances, polymers and decomposition of polyunsaturated triacylglycerols, especially in the case of rapeseed oil and improved the sensory attributes of french fries.
VOLATILE COMPOUNDS AND SENSORY CHARACTERISTICS OF FRYING FATS
Authors: BREWER M.S. , VEGA J.D. , PERKINS E.G.
Published: May 2007

Oxidation‐derived volatiles in French fries were evaluated relative to sensory characteristics of the fries and of the frying oils (low linolenic acid soybean oil, LLA; creamy partially hydrogenated soybean oil, CPH; liquid low linolenic acid hydrogenated soybean oil, LLH; and liquid partially hydrogenated soybean oil, LPH) in which they were fried. Hexanal concentration in French fries increased as oil use time increased for all fats; LLA and CPH produced higher hexanal concentrations in French fries after 10 and 15 days of oil use than did LPH and LLH. Hexanal concentration was negatively correlated with overall odor quality of French fries and positively correlated with grassy, rancid, painty, and chemical odor. Buttery, sweet, and French fry odor decreased and grassy, rancid, painty, and acrolein odor increased as oil use time increased.
OPTIMIZATION OF KREIS TEST FOR EDIBLE OILS
Authors: NARASIMHAN S. , KUMAR A.K. VASANTH , RAVI R. , CHAND N.
Published: May 2007

Quality evaluation of edible oils is tested by different methods. Among the chemical methods, Kreis test is a promising one for early detection of rancidity, particularly aldehydes with a characteristic odor impact. Positive relationship of these breakdown products with perceived deterioration in quality evoked interest in re‐examining the Kreis test. The color development in the test is critical and requires optimization. In continuation of studies in edible oils, the present investigation deals with sunflower and mustard oils. Through central composite rotatable design, response surface was fit as a function of oil quantity (0.3–3.3 mL) 1% phloroglucinol (0.08 mol) in acetic acid (0.3–3.3 mL) and incubation period (10–90 min). The polynomial fits were excellent with multiple correlation of >0.90. Optimized conditions were obtained for the two oils. Thus, use of 1 mL oil, 1 mL of 1% phloroglucinol, incubation time of 20 min and absorbance readings at 545 nm is derived and found applicable to all edible oils for routine tests.
IDENTIFICATION OF THERMAL DECOMPOSITION PRODUCTS OF CARNOSOL, AN ANTIOXIDANT IN ROSEMARY AND SAGE
Authors: WEI GUOR‐JIEN , WANG MINGFU , ROSEN ROBERT T. , HO CHI‐TANG
Published: May 2007

Carnosol, an antioxidant isolated from rosemary, was thermally decomposed at 180C in a fat‐like paraffin medium. Two known antioxidative quinones were isolated and identified as decomposition products. They are miltirone and dehydrorosmariquinone.
MONITORING OF TRANSESTERIFICATION OF PALM OIL BY DIFFERENTIAL SCANNING CALORIMETRY
Authors: MAN Y.B. CHE , HARYATI T. , GHAZALI H.M. , JINAP S.
Published: May 2007

Chemical transesterification was conducted to obtain triacylglycerol (TG) containing maximum concentrations of trisaturated and triunsaturated TG in palm oil. Catalyst (sodium methoxide) concentration of 0.1–0.5%, reaction temperature of 50–92C and reaction time of 30–480 min were applied in 20 treatments. Concentrations of trisaturated and triunsaturated TG, as well as melting points and iodine values were monitored by differential scanning calorimetric (DSC) techniques. The results showed that maximum trisaturated and triunsaturated TG achieved for refined‐bleached‐deodorized (RBD) palm oil were 17.10 and 7.50%, respectively, using 0.42% catalyst, at 58C in 389 min. These amounts were higher compared to control (untransesterified) RBD palm oil i.e 7.45 and 4.92%, respectively. The melting points of the products were higher compared to the control, while the iodine values were not significantly changed in all of the treatments.