bluuebunny/crossref_metadata_2025 huggingface dataset:
Variação nos tipos de irrigação do nodo sinoatrial em cães de diferentes raças
Authors: Favaron Phelipe O. , Borghesi Jéssica , Agopian Rafael G. , Miglino Maria Angelica , Borelli Vicente
Published: February 2018

RESUMO: Considerando a heterogeneidade anatômica e eletrofisiológica do nodo sinoatrial para a geração e propagação do potencial de ação, bem como as particularidades relacionadas a origem da sua irrigação sanguínea, este trabalho teve como objetivo analisar o comportamento das artérias envolvidas na irrigação do nodo sinoatrial em cães realizando uma análise descritiva e comparativa entre diferentes raças estudadas, detalhando a origem, o percurso e a ramescência dos vasos, assim como a eventual ocorrência de anastomoses. Ao todo analisamos resultados obtidos em 240 corações, os quais foram fixados em solução de formalina 10% e submetidos a diafanização de Spalteholz. A irrigação deste ocorre mediante colaterais oriundos do ramo circunflexo direito ou ramo circunflexo esquerdo, mostrando particularidades diferentes para cada raça. Assim, predominantemente, nas raças ora estudadas a irrigação arterial do nodo sinoatrial depende exclusivamente (63,6%), ou de anastomoses de colaterais da artéria coronária direita, havendo também participação dos ramo proximal atrial direito e intermédio atrial direito. Menos frequentemente (15,4%) o suprimento sanguíneo ocorre exclusivamente por conta do ramo proximal atrial esquerdo, oriundo do ramo circunflexo da artéria coronária esquerda. Os dados aqui apresentados sobre a origem da irrigação sanguínea do nodo sinoatrial e a ramescência dos vasos envolvidos nesta tarefa representam conhecimento fundamental para o desenvolvimento da clínica-cirúrgica em cães, da patologia e trabalhos de natureza experimental.
Vulnerabilidade do paciente idoso à luz do princípio do cuidado centrado no paciente
Authors: Paranhos Denise G. A. M. , Albuquerque Aline , Garrafa Volnei
Published: February 2018

Resumo Embora a vulnerabilidade seja uma condição humana universal, existem pessoas com vulnerabilidades específicas, que podem ser agravadas por fatores pessoais, socioeconômicos, culturais, geopolíticos ou ambientais. Este trabalho tem por objetivo analisar a especial condição de vulnerabilidade da pessoa idosa à luz do princípio do cuidado centrado no paciente. O estudo toma como base as concepções de vulnerabilidade propostas por Herring - que discute a dupla vulnerabilidade a que estão sujeitos os pacientes idosos no contexto dos cuidados em saúde - e pelo artigo 8º da Declaração Universal sobre Bioética e Direitos Humanos da Unesco (DUBDH), que trata do “Respeito pela Vulnerabilidade Humana e pela Integridade Individual”. O artigo está estruturado em três partes: a primeira aborda o conceito de vulnerabilidade; a segunda relaciona a vulnerabilidade com o princípio do cuidado centrado no paciente; e a terceira trata da especial condição de vulnerabilidade do paciente idoso, com apresentação e discussão de casos ilustrativos. Conclui-se, por fim, que os pacientes idosos apresentam vulnerabilidade acrescida em razão da fragilidade da rede de proteção social, da assimetria da relação de cuidado e do risco de dano a que estão sujeitos nos cuidados diários em saúde.
Iniciação Científica Júnior: desafios à materialização de um círculo virtuoso
Authors: Oliveira Adriano de , Bianchetti Lucídio
Published: February 2018

Resumo Este artigo tem por finalidade analisar a trajetória da institucionalização da Iniciação Científica e da Iniciação Científica Júnior no país e, particularmente, na Universidade Federal de Santa Catarina. Para isso, metodologicamente, realizamos a análise documental de leis, indicadores e relatórios do CNPq e da UFSC. As razões para a política de aproximação entre a Educação Superior e a Educação Básica estão na melhoria dos níveis de permanência e no sucesso dos estudantes; no desenvolvimento do gosto pela ciência. Na Instituição onde foi realizada a pesquisa a não utilização de todas as bolsas do Programa Institucional de Iniciação Científica do Ensino Médio, como parte desta modalidade de Iniciação Cientifica, aponta a tendência de refluxo do Programa.
Bases normativas e condições político-institucionais da gestão democrática em sistemas municipais de ensino do estado do Piauí
Authors: Ribeiro Raimunda Maria da Cunha , Nardi Elton Luiz
Published: February 2018

Resumo O trabalho tem por objetivo analisar o quadro normativo e as condições político-institucionais relativos à gestão democrática do ensino público no âmbito dos sistemas municipais de ensino do estado do Piauí. Resultante da etapa estadual de uma pesquisa em rede de abrangência nacional, a delimitação empírica compreendeu os municípios piauienses com sistemas de ensino institucionalizados, tendo sido operado o exame das respectivas leis municipais. Os resultados evidenciam que a maior parte dos municípios não conta com sistema de ensino e que, entre os que o institucionalizaram, o quadro geral de princípios e espaços e mecanismos de participação é díspar e pouco sintonizado, havendo diferenças acentuadas entre as mesorregiões do estado. Conclui estar em causa a disposição para fazer avançar as condições de reforço à participação direta e ativa do cidadão na política e gestão da educação pública.
Diseño y construcción de un instrumento de evaluación de la competencia matemática: aplicabilidad práctica de un juicio de expertos
Authors: Perales Ramón García
Published: February 2018

Resumo Se realiza una aproximación a una de las etapas fundamentales en el diseño y construcción de cualquier instrumento de evaluación educativa, la valoración realizada por un grupo de expertos en la materia objeto de la evaluación. La tabla de especificaciones se conforma como la herramienta idónea para desarrollar un juicio de expertos lo que facilita, entre otros objetivos, calcular el índice de validez de contenido de cada uno de sus elementos. A modo de ejemplo, se explica el proceso desarrollado para facilitar la construcción de un instrumento que evalúa competencia matemática. Tras contar con un diseño inicial de 64 ítems, se han eliminado 11 ítems y se han entresacado múltiples valoraciones cualitativas que han permitido la mejora significativa del instrumento, gracias a la participación de 51 expertos en el campo de las matemáticas. Para este instrumento se ha obtenido una validez de contenido elevada, siendo la mayoría de los índices calculados superiores a .80.
Morphological effects on helminth parasites caused by herbicide under experimental conditions
Authors: Monte Tainá Carneiro de Castro , Braga Brunna Vianna , Vasconcellos Maurício Carvalho de , Jurberg Arnon Dias , Mota Ester Maria , Barbosa Helene Santos , Garcia Juberlan Silva , Maldonado Júnior Arnaldo
Published: February 2018

Abstract Helminth parasites have been studied as potential accumulators for different pollutants. Echinostoma paraensei is a foodborne trematode whose vertebrate host, the rodent Nectomys squamipes, is naturally exposed to environmental pesticides. However, little information exists regarding the pesticide’s effects on helminths. This study investigated the morphological effects on the trematode, E. paraensei, after experimental Roundup® herbicide exposure, in concentrations below those recommended for agricultural use. After two hours of exposure, scanning electron microscopy (SEM) showed changes to the tegument, such as furrowing, shrinkage, peeling, spines loss on the peristomic collar, and histopathological evidence of altered cells in the cecum and acinus vitelline glands with vacuoles and structural changes to the muscular layers. Glycidic content was decreased, primarily in the connective tissue. As E. paraensei is an intestinal parasite of the semi-aquatic wild rodent, N. squamipes, it is predisposed to pesticide exposure resulting from agricultural practices. Therefore, we emphasize the need to evaluate its impact on helminth parasites, due to their pivotal role in regulating host populations.
Two-dimensional physical modelling of soil displacements above trapdoors
Authors: Bhandari Anil , Han Jie
Published: February 2018

Geosynthetic reinforcement has been increasingly used over voids or piles in soft soil to support embankments and minimise differential settlement. Due to differential settlement, soil arching is formed and less pressure is applied onto the reinforcement. This problem is often simulated using trapdoor tests. The reinforcement effect on displacement and soil arching has not been fully understood. In real applications, multiple voids or multiple spans of piles exist under embankments. The effects of multiple voids or spans of piles on displacement and soil arching have not been well investigated. This paper reports a series of two-dimensional trapdoor tests conducted to investigate soil displacements above single and double trapdoors without or with reinforcement. Analogical soil, made of aluminium bars, was used as embankment fill. Paper was used as reinforcement. Two different embankment heights were investigated. The experimental tests showed that both embankment height and reinforcement reduced the vertical displacement on the top of the embankment, and higher embankment caused more soil failure at the edge of the stationary support but reduced the vertical stress on the reinforcement. The maximum tensile strain happened at the edges of the trapdoor. Trapdoors spaced at twice the trapdoor width did not cause much interaction between each other.
Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs)
Authors: Mestdagh F. , De Meulenaer B. , Van Peteghem C. , Cromphout C. , Thas O.
Published: February 2018

A new baking methodology to study acrylamide formation, based on a closed stainless steel tube reactor, was tested on its repeatability. The main advantage of this frying procedure includes the possibility to study the acrylamide formation mechanism in different artificial mixtures, eliminating some variable factors during frying, such as heat flux, degradation of the frying oil and water evaporation. As a first application of this optimized heating concept, the influence of fat oxidation and fat hydrolysis on acrylamide formation was tested during baking of French fries, as well as during heating in the tube reactor. In both cases, no differences in acrylamide formation could be found between fresh oil and oxidized or hydrolyzed heating oils.
Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables
Authors: De Wilde T. , De Meulenaer B. , Mestdagh F. , Verhé R. , Govaert Y. , Fraselle S. , M Degroodt J. , Vandeburie S. , Demeulemeester K. , Calus A. , Ooghe W. , Van Peteghem C.
Published: February 2018

Acrylamide, which is a suspected human carcinogen, is particularly formed in starch-rich foodstuffs, like potato. The inter- and intraspecies variability of the potato causes a dispersion in the amount of acrylamide. This intraspecies variability can be influenced through agricultural practices and storage conditions. By assessing these factors, advice to potato producers can be given in order to lower the formation of acrylamide during frying.
Influence of dough ingredients on 3-Mcpd formation in toast
Authors: M Breitling-Utzmann C. , Hrenn H. , U Haase N. , M Unbehend G.
Published: February 2018

The influences of both traditional dough ingredients like fat and salt and a commercially used baking agent on the formation of 3-chloropropane-1,2-diol (3-MCPD) during toasting of bread were investigated. Whereas varying the fat or salt contents within technologically practicable limits showed negligible effects on 3-MCPD formation, the baking agent turned out to have a crucial impact on generating 3-MCPD in toasted bread slices. We found considerable evidence that the baking agent’s main component saccharose was the major cause for its boosting the 3-MCPD formation. Emulsifiers like mono- and diacylglycerols or lecithin did not have any significant influence. 3-MCPD formation showed good correlation with the degree of browning of the bread slices; their 3-MCPD content increased exponentially towards dark brown coloured toasts. The relative proportions between 3-MCPD and 2-MCPD were an average of 3:1 in all samples. Dichloropropanols like e.g. 1,3-dichloropropan-2-ol could not be detected.
Decrease of the allergenic activity of foods by shock waves
Authors: Wolff N. , Cogan U. , Zuckerman H. , Karin N. , Levy Y. , E Krasik Y. , Felsteiner J. , Reifen R. , Yannai S.
Published: February 2018

Food allergy significantly affects the life-quality for many people worldwide and is life-threatening in extreme cases. In recent years the incidence of this disease shows a gradual increase in many countries. It is a well-established fact that common food-processing operations involving heat treatments fail to significantly decrease the allergenic reactivity of foods. Furthermore, allergenic proteins are remarkably resistant to proteolysis by digestive enzymes and often remain intact after passing through the gastrointestinal tract. The tested materials were protein extracts from sesame seeds, milk and peanuts, or isolated proteins from the same sources. Treatments investigated included application of 6 to 10 pulses of high-frequency acoustic shock waves, lasting a few microseconds. The treated samples were tested in vitro by Western blotting with sera from humans diagnosed to be allergic to the food in question, and in vivo by measuring the IgE levels produced in young Brown Norway rats exposed to the tested proteins by sensitisation through i.p. injection, or by feeding for up to 6 weeks, using direct and indirect ELISA. The treatments markedly decreased or completely eliminated the allergenic reactivity of the foods, as evidenced by the assays used.
Factors affecting the formation of reducing compounds from biacetyl
Authors: Jarolímová L. , Rysová J. , Cejpek K. , Velíšek J.
Published: February 2018

Antioxidative properties go with principal attributes of the Maillard reaction. Biacetyl, a reactive carbonyl intermediate formed in the initial stage of sugar transformations in the presence of amino acids, was found as an efficient precursor of several compounds with significant reducing activity which can act as antioxidants in real food systems. In this work, simple model systems of biacetyl were investigated under different conditions (amino compound involved, concentration, concentration ratio, reaction time, temperature and pH) to gain maximum yield of reducing power. Distribution of reducing power in different fractions of the reaction mixtures characterised by polarity and molecular size was evaluated. The fractionation procedure and HPLC separation step was developed to enable isolation of the major reducing products. Their characterisation was accomplished by use of photodiode-array (UV-VIS spectra) and electrochemical detection (half-wave potentials). The structures of the isolated products having reducing activity were identified by series of MS measurements and by comparison with synthesised standards.
Copper(II)-complexation by non enzymatically glycated peptides
Authors: T Seifert S. , Krause R. , Gloe K. , Henle T.
Published: February 2018

The purpose of our work was to examine the metal binding abilities of selected peptide bound Maillard reaction products (MRPs). The Nα-hippuryl-protected MRPs Nε-fructoselysine and Nε-carboxymethyllysine were synthesised and measurement of stability constants for complexes formed with the physiologically important metal ions copper(II) and zinc(II) was carried out in aqueous solution (T = 298.1 K; I = 0.1M KNO3) using pH-potentiometry. The stability constants of Nε-fructoselysine and Nε-carboxymethyllysine with Cu(II) proved that new coordination centres are formed by the nonenzymatic glycation of proteins. With zinc(II) no complexation was observed. Physiological consequences are discussed, but further studies are necessary in order to clarify the effects of this phenomenon.
Browning reactions between oxidized vegetable oils and amino acids
Authors: Parkányiová J. , B Hutapea E. , Parkányiová L. , Miyahara M. , Sakurai H. , Pokorný J.
Published: February 2018

Browning of stored food products, not exposed to heat treatment, is generally considered as a negative process. The formation of brown pigments at a temperature close to storage temperatures was followed in mixtures of either free fatty acids or vegetable oils with amino acids, deposited on cellulose fibres. The mixtures were studied at 50°C at free access of oxygen, and the browning process was monitored by reading the absorbance of brown products at 430 nm. Mixtures of free fatty acids and amino acids were turning brown in relation to their unsaturation degree. Mixtures of vegetable oils deposited on cellulose fibres were less coloured than if they were oxidized in presence of amino acids. The rate of browning increased with the degree of unsaturation in case of vegetable oils similarly as in case of free fatty acids. The browning degree was nearly the same in mixtures of oxidized fatty acids or vegetable oils with alanine, valine, lysine, serine or cystine, the browning was intermediate in mixtures with cysteine or methionine, but it was substantially more intensive in mixtures with proline or tryptophan. No significant difference was observed among different oils, but the discolouration was less rapid in case of low unsaturated peanut oil and more rapid in case of highly unsaturated linseed oil. The browning rate increased to a substantial degree with increasing cupric ion content, but decreased after addition of both synthetic and natural antioxidants, which decrease the oxidation rate.
On the significant influence of water on the formation mechanisms of 5-acetyl-3,4-dihydro-2H-1,4-thiazine
Authors: Engel W. , Schieberle P.
Published: February 2018

The formation of 5-acetyl-3,4-dihydro-2H-1,4-thiazine in Maillard-type reactions of fructose with cysteamine under dry heating and cooking conditions was studied. Labelling experiments with 2-13C-fructose revealed, that the formation pathways are completely different, depending on the water content of the mixture. Under dry heating conditions, 5-(1-13C-acetyl)-3,4-dihydro-2H-1,4-thiazine is formed almost exclusively with the 2-13C of fructose found at the carbonyl carbon of the acetyl group. Under cooking conditions, ADHT is mostly unlabelled and most probably formed from erythrulose. Erythrulose might be generated from 2-13C-fructose by loss of 1-13C-acetic acid, indicated by the high amount of the latter found in the mixture. A possible mechanism leading from fructose to erythrulose is postulated.
The separation of triacylglycerols using unpolar and medium polar capillary columns
Authors: Zárubová M. , Filip V. , Šmidrkal J. , Kůtek T. , Piska I.
Published: February 2018

Commercial by supplied triacylglycerols and synthesized triacylglycerols were used in this project. Analysed triacylglycerols with the range of carbon number (CN) 24–54 consisted of saturated and unsaturated fatty acids. Two capillary columns were used in the analyses of triacylglycerols, namely non-polar (Optima®-1-TG) and medium polar (Optima®-17-TG) types. In this study the effectiveness of separation (A) of triacylglycerols with different carbon number values, (B) of triacylglycerols with different unsaturation degree, (C) of positional isomers were determined and further possibilities to separate another lipid compounds were analysed. The column Optima®-17-TG separates TAG according to the degree of unsaturation while the column Optima®-1-TG separates saturated and unsaturated TAG. High temperature capillary gas chromatography was used to determine changes in triacylglycerol composition during the transesterification of structured fats.
Fluorescence spectroscopy for monitoring rapeseed oil upon heating
Authors: A Mas P. , J-R Bouveresse D. , Birlouez-Aragon I.
Published: February 2018

The aim of this work was to determine the heating effect on the thermo-degradation process of rapeseed oil (RO) by rapid fluorescence method. Reference measurements were carried out by chromatographic methods in order to compare results with those obtained by fluorescence spectroscopy. The main compounds which were monitored are polar compounds and tocopherols. During heating process, two temperatures were used: 171°C and 189°C for 4.5 h. The results have showed that the tocopherol content decreases, especially at the highest temperature, and the polar content increases of 20% at the end of heating. These results are in agreement with literature. PLS model was built in order to predict polar and tocopherol contents. The results obtained from this method were satisfactory.
Prostaglandin E2-dependent activation of Src-Stat3 signal pathway in human lung adenocarcinoma cells
Authors: Nagamine I. , Yano T. , Endoh K. , Yamaki T. , Morimura T. , Miyahara M. , T T Nguyen H. , Pokorný J. , Sakurai H.
Published: February 2018

Accumulating evidence suggests that overproduction of prostaglandin (PG) E2 attributable to induction of cyclooxygenase-2 plays an important role in the development of lung adenocarcinoma. Recently, we have reported that a PGE2 receptor, EP3 is involved in appearance of malignant phenotype of a lung adenocarcinoma cell (A549 cell). In line with our previous study, here we investigated if Src signaling could be involved in PGE2-stimulated growth of A549 cells via EP3. PGE2-dependent cell growth in A549 cell positively related to the activation of Src. A specific antagonist against EP3 abrogated the cell growth and Src activation in the cells stimulated with PGE2. Also, the inhibition of Src activity suppressed its downstream signaling related to cell growth as well as the cell growth in the cells treated with PGE2. These results indicate that PGE2-dependent activation of Src signaling via EP3 plays an important role in growth of A549 cells.
Comparison of oxidative resistance of traditional and high-oleic peanut oils in emulsions
Authors: Zainuddin A. , Parkányiová J. , Parkányiová L. , Pokorný J. , Sakurai H.
Published: February 2018

The oxidation rate of vegetable oils strongly depends on the content of polyunsaturated fatty acids, natural antioxidants and prooxidants. The resistance of oil against oxidation thus depends very much on the linoleic acid content. Virginia peanut oil (a traditional cultivar, containing 30% linoleic acid) was compared with SunOleic peanut cultivar (containing only 3% linoleic acid). The tocopherol content was rather similar in the two oil samples. Emulsions were prepared using soybean lecithin as an emulsifying agent. The formation of conjugated hydroperoxides was measured at 234 nm. The induction period differred very much in bulk oil, but only moderately in emulsions containing copper ions as prooxidants. The effect of copper ions on the rate of oxidation was lower in SunOleic oil emulsion, compared with the Virginia oil emulsion. Similarly, the effect of sage extracts on the resistance against autoxidation was higher in SunOleic oil emulsions than in Virginia oil emulsions.
Determination of stigmasterol hydroperoxides using high-performance liquid chromatography-mass spectrometry with atmospheric pressure chemical ionization
Authors: Kemmo S. , Ollilainen V. , A-M Lampi , Piironen V.
Published: February 2018

A new specific method using high-performance liquid chromatography-mass spectrometry (HPLC-MS) for the detection of stigmasterol hydroperoxides was developed. Hydroperoxides of stigmasterol were obtained by photo-oxidation (90 min) in the presence of methylene blue as a sensitizer. The separation was performed using normal-phase chromatographic conditions. The MS detection was carried out with an ion-trap mass spectrometer using atmospheric pressure chemical ionization (APCI) and positive ion mode. Stigmasterol hydroperoxides were seen to produce no protonated molecular ions [M + H]+ but instead fragments representing loss of one or two water molecules [M – H2O + H]+, [M – 2H2O + H]+, loss of hydrogen peroxide [M – H2O2 + H]+ or loss of hydrogen peroxide and water [M – H2O2 – H2O + H]+. The results showed that positional isomers of hydroperoxides had different fragmentation patterns and relative ion abundances. On the other hand anomeric isomers had more similar fragmentation. As a conclusion the method developed showed to be a useful tool for investigation the oxidation mechanism of sterols.
Fluorescence spectroscopy for monitoring extra virgin olive oil deterioration upon heating
Authors: Cheikhousman R. , Zude M. , J-R Bouveresse D. , N Rutledge D. , Birlouez-Aragon I.
Published: February 2018

Fluorescence spectroscopy is a reliable and fast method for determining the deterioration of extra virgin olive oil (EVOO). EVOO was analysed by HPLC for determining antioxidant changes in EVOO due to heating at 170°C for 3 h. This thermal oxidation caused a significant exponential decrease in hydroxytyrosol (OH-Tyr) and vitamin E (vitE), while the reduction in the tyrosol content was relatively small. Hydroperoxydes were analysed by an indirect colorimetric method. Their content decreased exponentially during the heating process. Fluorescence excitation spectra with emission wavelength at 330 nm were recorded to monitor the evolution of polyphenols and vitE, while fluorescence excitation spectra with emission at 450 nm were used to monitor the evolution of hydroperoxydes. Results of partial least-square calibration models (PLS) show that the degradation of polyphenols, vitE and hydroperoxide, as well as formation of fluorescent components derivatives can be quantified with fluorescence spectroscopy. Application of chemometrical data analysis allows to optimise the extraction of the information contained in the data. Fluorescence can therefore be used as a rapid technique for evaluating the quality of heat-treated EVOO.
Phenolic Compounds of apples in the relation to the postharvest diseases
Authors: Ducháčková M. , Schovánková J. , Opatová H.
Published: February 2018

This investigation deals with the antifungal activity of naturally occurring phenolic compounds and the metabolism of plant phenolics during the cold storage. In the experiment the apple cultivars with different diseases resistance were analyzed in the relation to changes in phenolic content.
Hepatoprotective Effects of acerola cherry extract powder against d-galactosamine-induced liver injury in rats and its bioactive compounds
Authors: Nagamine I. , Fujita M. , Hongo I. , T T Nguyen H. , Miyahara M. , Parkányiová J. , Pokorný J. , Dostálová J. , Sakurai H.
Published: February 2018

Treatment with the water and tropical lemon juice extract powders from acerola fruit purees and leaves (100 mg/kg) significantly ameliorates the hepatic inflammatory responses such as increased serum levels of AST, ALT, and GGT in rats subjected to acute D-galactosamine (GalN) intoxication. The protective effects of their constituents could be related to their antioxidant activities to neutralise free radicals to attenuate hepatic lipid peroxidation and thus can protect liver damage. The effect of the water extract powder from fruit purees (100 mg/kg) was moderately stronger than that of ascorbic acid (10 mg/kg), but weaker than that of cyanidin-3-O-rhamnoglucoside (13.3 mg/kg). The water and lemon juice extract powders from Acerola fruit purees possess the 18.6 and 24.1-fold higher DPPH radical scavenging activities, respectively, than those from leaves, the higher so for those extracted with lemon juice than for those extracted with water. The vitamin C contents were much more higher in the extract powders from fruit purees compared with those from leaves. γ-Tocopherol predominated in the extract powders from fruit purees and α-tocopherol in those from leaves. Polyphenolic compounds were identified and analysed by GC/MS-SIM after acid hydrolysis, extraction and derivatisation to trimethylsilyl ethers.
The sensory quality of sprouts obtained from the selected species of legume seeds
Authors: Troszyńska A. , Larski G. , Kosińska A.
Published: February 2018

Sensory characteristics (evaluated by quantitative descriptive analysis and as the hedonic ratings) of sprouts obtained from lentil, Mung bean, pea and soybean sprouts were assessed. It was found that the palatability of sprouts was negatively correlated with bitterness and astringency of these products. However, the statistically significant correlation between the content of total phenolic compounds and negative sensory attributes (bitterness and astringency) was not found.
Changes in quality and antioxidant properties of dry sausages produced by type and dosis of paprika
Authors: Revilla I. , M Vivar-Quintana A.
Published: February 2018

The objective of the study was to evaluate the effect of the highest doses of paprika and the different percentage of hot paprika on curing process of dry sausage “Chorizo Zamorano” evaluating texture, colour and antioxidant properties. Four types of dry sausage were elaborated, control made with 1.8% of intermediate hot paprika, Zam0% made with 2.8% of intermediate hot paprika, Zam15% made with 2.38% of intermediate hot and 0.42% of hot paprika and Zam30% made with 1.96% of intermediate hot and 0.84% of hot paprika. The results showed that increasing paprika doses and percentage of hot paprika, affect the curing process, resulting in a faster decrease in pH and in water activity. This elicits a more rapid development of texture, suitable hardness being reached in less time. Additionally, these products have greater colour intensity and colour remains more stable during the curing process, together with lower malonaldehyde contents.
Enzyme-linked immunosorbent assay for the determination of isoflavones in alimentary important plants
Authors: Vítková M. , Macková Z. , Koblovská R. , Lapčík O.
Published: February 2018

The development of polyclonal antibody-based enzyme-linked immunosorbent assays (ELISA) for the determination of individual isoflavones, i.e. daidzein, genistein and biochanin and their homologues, is presented in this work. Isoflavone conjugates with bovine serum albumin were used as immunogens, coupled at the position C 7 and C 4’ via a carboxy methyl spacer. The developed ELISAs are highly specific, I50 values of the standard curves range between 0.3–1.2 ng/ml. The cross reactivities to other isoflavones are in acceptable range and the interference of non-isoflavonoid molecules is negligible. The immunoassays have been used for monitoring of changes in isoflavone levels in alimentary important plants, such as Medicago sativa, during germination; and during different vegetation stages of the Rutaceae family plants.
Protective effects of components in peanut skins against d-galactosamine-induced rat hepatic injury
Authors: Matsubara T. , Todoroki K. , Yamaki T. , Ookuma K. , T T Nguyen H. , Miyahara M. , Kumagai H. , Pokorný J. , Sakurai H.
Published: February 2018

The water extract powder (WEP) from normal oleic acid peanut skins at a dose of 200 mg/kg significantly inhibited the increases of serum bilirubin and the serum concentrations of AST, ALT, and GGT, marker enzymes for liver injury, in D-galactosamine (GalN)-induced liver injury rats. However, the WEP from high-oleic acid peanuts skins appeared to be less effective than that from normal ones at the same dose. trans-Resveratrol (0.67 mg/kg) and quercetin (0.67 mg/kg) were used for comparison. Their protective effects were as strong as that of the WEP from normal oleic acid peanut skins. These results indicated the ability of the WEP of peanut skins, especially from normal oleic acid peanut varieties, to ameliorate hepatic damage and suggested that they may contain the hepatoprotective agents, thought to be mainly polyphenolic compounds. Total polyphenolic content was higher in the WEP from normal oleic acid peanut skins, while the DPPH radical scavenging activity was higher in the WEP from high oleic acid peanut skins. Compared to high oleic acid peanut skins, normal oleic acid ones had a two-fold higher content of resveratrol, whereas no great differences were observed in the quercetin content analysed by reversed phase HPLC with UV detection.
Antioxidative and antimicrobial effects of some natural extracts in lard
Authors: Sekretár S. , Schmidt Š. , Vajdák M. , Zahradníková L. , Annus J.
Published: February 2018

The extracts from 17 ready available plants were prepared by 95% ethanol extraction in Soxhlet extractor. The crude extracts were examined for their antioxidation properties using the automatized swift test (Rancimat) and lard as a substrate. The extracts with the most promising results (Rosmarinus officinalis and Salvia officinalis) were chromatographed on silica gel column and the fractions so obtained were explored separately. Second fraction from the chromatography of rosemary extract exhibited the antioxidation activity (induction period 8 h at 0.002% wt.) comparable with the activity of butylated hydroxytoluene (BHT) at 12.5 times higher concentration (induction period 11.45 h at 0.025% wt.). The antimicrobial efficiency of these extracts was determined with the aid of three dimensional agar method on four selected microorganisms (Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus). The most effective were extracts from agrimony, black tea, rosemary and sage. Extracts possessing good antioxidation activity also exhibited antimicrobial efficiency.
Changes of furanocoumarins content in vegetables during storage
Authors: Botek P. , Schulzová V. , Peroutka R. , Hajšlová J.
Published: February 2018

Long term experiments, which simulated storage of celery (Apium graveolens) under industrial (airconditioned store)/household (common cellar) conditions, were carried out. Several celery cultivars from both organic and/or conventional production were monitored for furanocoumarins levels for 16–26 weeks. The increase of furanocoumarin concentrations during the storage of all the tested celery cultivars was observed, nevertheless, the extent of toxicants accumulation differed among tested cultivars. The changes of furanocoumarin levels occurring during processing of vegetables were studied, too. Levels of both linear (psoralen, bergapten, xanthotoxin, trioxsalen, isopimpinellin) and angular (angelicin, sphondin, isobergapten) furanocoumarins in tested vegetable were determined by validated GC/MS (SIM) method. The detection limits (LODs) obtained by this analytical method were around 0.003 mg/kg.
Changes of phytoestrogens daidzein, genistein and their glycosides daidzin and genistin and coumestrol during processing of soyabeans
Authors: Lojza J. , Schulzová V. , Hajšlová J.
Published: February 2018

Phytoestrogens represent biologically active compounds showing estrogenic activity similar to that of sex hormones – estrogens. Various adverse effects such as sterility, increase of females’ genitals, lost of males’ copulation activity, etc. were observed in farm animals after exposure to higher amounts of fodder containing phytoestrogens. On the other side, their presence in human diet is nowadays the object of many research studies concerned with prevention of breast and prostate cancer, osteoporosis and other hormone-linked diseases by dietary intake of phytoestrogens. Soya (Glycine max) is one of the main sources of these compounds in diet. Isoflavones daidzein and genistein occurring either free or bound in glycosides are the main phytoestrogens in this food crop. Coumesterol representing coumestans is another effective phytoestrogen contained in some eddible plants. In the first part of our study, analytical method for determination of free and total phytoestrogens was developed and validated. Following steps are included: (i) acid hydrolysis (only for “total phytoestrogens” analysis), (ii) extraction with methanol/water mixture, (iii) SPE preconcentration; (iv) identification/quantification using HPLC/DAD/FLD. The aim of present study was to document the fate of phytoestrogens and their forms during household/industrial processing. As documented in our experiments the most dynamic changes of phytoestrogen levels occur during soyabeans sprouting. High levels of coumestrol even exceeding other phytoestrogens were detected on this occasion.
Monoacylglycerols as food additives with antimicrobial properties
Authors: Bartošová E. , Červenková R. , Špičková Z. , Šmidrkal J. , Filip V. , Plocková M.
Published: February 2018

The antimicrobial activities of monoacylglycerols (MAGs) with different lengths of hydrophobic hydrocarbon chains (1-decanoylglycerol, 1-undecanoylglycerol, 1-dodecanoylglycerol, 1-tridecanoylglycerol, 1-tetradecanoylglycerol) were investigated. Food undesirable bacterial strain Bacillus subtilis DMF 2006 and mould strains Aspergillus niger DMF 0501 and Fusarium culmorum DMF 0103 were used as indicator strains in order to determine antimicrobial properties of monoacylglycerols. The strongest antibacterial effect was caused by 1-undecanoylglycerol, 1-dodecanoylglycerol, 1-tridecanoylglycerol. These substances inhibited growth of Bacillus subtilis DMF 2006 for more then 10 days of incubation at the concentration of 0.05 mg/ml. Concentrations of 0.05 and 0.07 mg/ml of 1-decanoylglycerol, 1-undecanoylglycerol, 1-dodecanoylglycerol reduced the mycelium formation of Fusarium culmorum and Aspergillus niger. Higher concentrations (0.1 and 0.5 mg/ml) of these three substances inhibited spore germination. Knowledge of these properties brings new approach in food preservation where the substitute of chemical substances, such as sorbic and benzoic acids and their salts is in demand.
Enzyme-linked immunosorbent assay for general and specific detection of Listeria spp. and monocytogenes in dairy products
Authors: Blažková M. , Karamonová L. , Rauch P. , M Wyatt G.
Published: February 2018

Bacteria of the genus Listeria are widely distributed in the environment and they frequently contaminate food. Among all species in the genus Listeria, only L. monocytogenes has been implicated in serious human illness. The other Listeria spp. are considered to be avirulent to man but they may cause a variety of disease symptoms or even death in animal. These bacteria are well equipped to survive food processing technologies. For example, they tolerate high concentrations of salt and relatively low pHs, and worst of all, they are able to multiply at refrigeration temperatures. This makes Listeria microorganisms a serious threat to food safety and ranks them among the microorganisms that most concern the food industry. The foods most frequently implicated are raw milk, soft cheeses (particularly those made from unpasteurized milk), ice cream, raw vegetables, fermented raw-meat sausages, raw and cooked poultry and raw and smoked fish. Food producers and distributors as well as public health authorities have great interest in timely detection of Listeria contamination. We present here a rapid antibody-based screening assay for the detection of both Listeria spp. and Listeria monocytogenes in dairy samples (milk, cheeses, ice-cream…). A detection system consists of an initial selective enrichment step, where both artificially contaminated samples and real dairy samples were cultivated, followed by direct sandwich format of ELISA using two different polyclonal antibodies; one specific for Listeria spp., and the other specific for L. monocytogenes.
Effect of high hydrostatic pressure on the secondary structure of microbial transglutaminase
Authors: Menéndez O. , Rawel H. , Schwarzenbolz U. , Henle T.
Published: February 2018

Enzyme activity and corresponding secondary structure, measured by circular dichroism was analysed before und after treatment of microbial transglutaminase at different temperatures (40, 80°C) and pressures (0.1, 200, 400, 600 MPa). Irreversible enzyme inactivation was achieved at 80°C after 2 minutes at atmospheric pressure. Enzyme inactivation at 0.1, 200, 400, 600 MPa and 40°C followed first order kinetics. Increasing pressure reduced MTG activity, nevertheless the enzyme showed a residual activity of 50% after 12 min at 600 MPa. The analysis of the native enzyme exhibited well-defined proportions between α-helix, β-strand, β-turn and unordered structures. In contrast to heating, high-pressure treatment only at high levels induced significant decrease in the α-helix content, whereas β-strand substructures remained unaltered in both cases. Based on the known crystal structure of MTG it can be concluded that the active centre of the enzyme itself, which is located in an expanded β-strand domain, is relatively stable and pressure-induced inactivation is caused by a degradation of α-helix elements with corresponding influence on the tertiary structure.
The differences of the structure of triacylglycerols as a result of enzymatic interesterification of fat mixtures with the omega-3 family polyenic fatty acids
Authors: Ptasznik S.
Published: February 2018

The studies on the enzymatic restructuring process, with the application of interesterification of the fat mixtures, containing fatty acids of omega-3 group (mono-, di-, tri-, tetra-, penta- and hexaenoic) with a differentiated chain length and degree of saturation, were carried out. The investigations were conducted in a model system, in laboratory scale. The Lipozyme® RM IM of Novozymes® A/S company, Denmark, revealing specificity to the sn-1,3 triacylglycerol (TAG), was used as a biocatalyst. The research material consisted of rapeseed oil and fish oil with different levels of EPA and DHA acids. The enzymatic processes of interesterification were conducted in batch system with a stirrer and without solvent. The optimal parameters of the process were determined and the analysis of the obtained product was carried out.
Changes in potato after different thermal processes
Authors: Hruškar M. , Krpan M. , Marković K. , Matković D. , Vahčić N.
Published: February 2018

Undesirable thermal processes or storage conditions lead to physical and chemical quality loss of every food. The objective of this study was to determine the total solid content, starch, reducing sugars, nitrates and nitrites in raw and thermal processed red and white potato samples purchased from different geographic origin in Croatia. The potatoes were processed with and without the skin, and cooking processes were carried out in classic way, in the pressure cooker and in the microwave oven. Standard methods of analysis for above-mentioned parameters were used. The results showed no significant influence (P < 0.05) of the geographic origin on investigated parameters in raw samples (except for nitrates), but there were significant differences (P < 0.05) in composition between the kinds of samples (red and white). Thus, samples of white potato had higher total solids, starch and reducing sugars content than red potato samples, while red potatoes had higher nitrites and nitrates content. Thermal treatment showed that the total solid content is higher in potatoes processed with skin then those processed without the skin. The starch content in both kinds of potatoes increased after thermal processes if potato was processed without skin. The content of reducing sugars was the highest in samples of raw potato. The nitrites and nitrates content were decreasing during thermal treatments. Thermal processing (classic way, under pressure or with microwaves) and the manner on which the potatoes were cooked (with or without skin) significantly influenced on all investigated parameters especially in red potatoes samples.
Evaluation of ketchup authenticity – chemical changes of markers during production and distribution
Authors: Soukupová V. , Čížková H. , Voldřich M.
Published: February 2018

The set of 12 samples of ketchups with the known NTSS content varying from 4 to 12% was analyzed, the NTSS content was correlated with the content of individual chemical markers (lycopene, β-carotene, pyrrolid-5-one-2-carboxylic acid (PCA, pyroglutamic acid), glucose, fructose, sucrose, citric and malic acid, Na+, K+, Ca2+, Mg2+, formol number). The effect of processing and storage conditions to the PCA and lycopene content was followed. NTSS correlates well with K+, Mg2+, PCA, formol number, malic and citric acid content, no correlation was found for carotenoids content. PCA content, which is formed during the ketchup processing, does not depend on the condition of ketchup processing, because all available precursors are changed already in the beginning stages of tomato processing. Contrary to that the content of carotenoids changes during all ketchup processing and storage and therefore its use as authenticity criteria is limited.
Epidural Kateter Uygulanan Total Abdominal Histerektomi Operasyonu Geçiren Hastalarda Deksmedetomidinin Postoperatif Analjezik Kullanımına Etkileri
Authors: KOÇMAN Ali , FİĞANÇİÇEK Ümit , ALKAYA SOLMAZ Filiz , KIRDEMİR Pakize
Published: February 2018

AMAÇÇalışmanın amacı,
total abdominal histerektomi geçiren hastalarda, epidural kataterden verilen
deksmedetomidinin postoperatif aneljezik kullanımına etkilerini araştırmak. GEREÇ-YÖNTEMÇalışmaya ASA
I-II, 30-60 yaş arası, operasyon süresi 150 dakikayı geçmeyen genel anestezi
uygulanmış hastalar alındı. Çalışma kriterlerini sağlayan ve postoperatif
aneljezi sağlamak için preoperatif epidural katater takılmış hastaların
verileri değerlendirildi. Dosya kayıtları
incelenen hastalar iki gruba ayrıldı. Bupivakain (Grup B) 5 ml% 0.5 bupivakain
+ 11 ml% 0.9 sodyum klorür) veya  bupivakain
+ deksmedetomidin (Grup D) 5 ml% 0.5 bupivakain + 1 ml deksmedetomidin (0.5 μg
/ kg) +10 ml% 0.9 sodyum klorür  ameliyat
sonrası analjeziyi sağlamak için cerrahi yara kapanması sırasında epidural kateter
yolu ile bolus olarak verilmiş. Her iki gruptaki hastalara postoperatif 24 saat
boyunca epidural analjezi için PCA cihazı ile morfin + bupivakain uygulanmış. Anestezi takip
fişlerinden; demografik ve hemodinamik veriler, algoloji takip formlarından;
analjezik talep sayıları, analjezik tüketimleri, VAS skorları, Ramsay sedasyon
değerleri ve yan etkiler kaydedildi.BULGULARDemografik
veriler, hemodinamik parametreler, VAS skorları, Ramsay sedasyon değerleri ve
yan etkiler açısından gruplar arasında fark bulunmadı. Postoperatif
30.dakikadan itibaren Grup D de, Grup B ye göre daha az analjezik talebi, daha
az bupivakain ve morfin tüketimi olduğu görüldü ve istatiksel olarak anlamlı
bulundu. (p<0.05)SONUÇ

Postoperatif
analjezi sağlamak amacıyla epidural bupivakaine eklenen 0,5 µg/kg
deksmedetomidin; postoperatif 30. dakikadan itibaren analjezik talep sayısıyla
birlikte morfin ve bupivakain tüketiminini azalttığı kanısındayız.
Hemşirelik ve ebelik öğrencilerinin problem çözme becerileri ve epistemolojik inançları
Authors: KARADAĞ Mevlude , ALPASLAN Özgür , YILDIRIM ŞİŞMAN Nuriye , PEKİN İŞERİ Özge
Published: February 2018

Amaç: Bu çalışmada hemşirelik ve ebelik öğrencilerinin epistemolojik inançları ve problem çözme becerilerinin belirlenmesi amaçlanmıştır. Gereç ve Yöntem: Araştırmanın örneklemini 333 hemşirelik ve ebelik öğrencisi oluşturmuştur. Araştırma verilerinin toplanmasında, tanıtıcı bilgi formu, Epistemolojik İnanç Ölçeği ve Problem Çözme Envanteri ile toplanmıştır.Bulgular: Epistemolojik İnanç Ölçeğine göre öğrencilerin öğrenmenin çabaya bağlı olduğuna dair inançlarının düşük, öğrenmenin yeteneğe bağlı olduğuna dair inançlarının yüksek ve Tek doğrunun var olduğuna dair inanlarının ise orta düzeyde olduğu belirlenmiştir. Öğrencilerin problem çözme becerilerinin de orta düzeyde olduğu tespit edilmiştir. Toplam Epistemolojik İnanç Ölçeği ile toplam Problem Çözme Envanteri arasında negatif zayıf bir ilişki olduğu saptanmıştır.Sonuç: Araştırmanın ortaya koyduğu sonuçlara göre, öğrencilerin epistemolojik inançları ile problem çözme becerileri arasında zayıf bir ilişki belirlenmiştir. Eğitimcilerin ders içeriklerinin öğrencilerin problem çözme becerilerini arttırmaya yönelik düzenlemesi önerilmektedir.