bluuebunny/crossref_metadata_2025 huggingface dataset:
Production of trichothecenes and zearalenone by Fusarium species isolated from wheat
Authors: Chełkowski J. , Visconti A. , Mańka M.
Published: November 2006

Fusaria isolates from wheat were tested for ability to produce trichothecenes and zearalenone. Four isolates of F. culmorum out of 13 produced vomitoxin (DON) and 3 Ac‐DON, one produced diacetoxysirpenol and 12 zearalenone. Particularly high yield of zearalenone was observed in cultures of sever pathogenic isolates. Higher temperature (20 °C) during first week of incubation favoured yield of zearalenone. About 50% of zearalenone was produced by surface mycelium.
Nonenzymatic browning induced by gamma 60Co irradiation in model system Part 3. Spectrophotometric investigation of the carbonyl products in the system fructose/phenylalanine in aqueous solution
Authors: Zegota A. , Bachman S.
Published: November 2006

The effects of γ‐irradiation on the browning reaction in the model system of fructose‐phenylalanine solution were investigated. The optical absorption recorded for irradiated and heated solutions of fructose‐phenylalanine was different from those of only irradiated or only heated solutions.

To explain the role of carbonyl compounds formed during radiolysis of fructose and phenylalanine investigations of their N‐methyl‐benzothiazolone hydrazone hydrochloride derivatives were undertaken. It has been found that as a result of irradiation of the model system mainly aliphatic aldehydes are formed, besides a small amount of cyclic aldehydes. However during heating the contribution of aliphatic and cyclic products is similar.
Vergleichende Untersuchungen zur Absorption enzymatischer Proteinhydrolysate am Dünndarm der Ratte. 3. Mitt. Die Absorption von tryptischen, thermitatischen und tryptischthermitatischen Weizenglutenhydrolysaten im Vergleich zum äquimolaren Gemisch freier Aminosäuren
Authors: Noack J. , Friedrich M. , Proll J. , Noack R.
Published: November 2006

Tryptische, thermitatische und tryptisch‐thermitatische Weizenglutenhydrolysate sowie ihre äquimolare Aminosäuremischung wurden an 10 cm langen proximalen und distalen Darmabschnitten nichtnarkotisierter Ratten perfundiert. Die Gesamtaminosäurekonzentration der Perfusionslösung war 50 mM. Das tryptische Hydrolysat ergab eine signifikant geringere Stickstoff‐ und Gesamtaminosäureabsorption als die Aminosäuremischung. Beide Angebotsformen zeigten zueinander erhebliche Unterschiede in den Rangfolgemustern der Aminosäureabsorption. Die hohe Schwankungsbreite der prozentualen Absorption der Einzelaminosäuren des tryptischen Hydrolysats führt zu einem hohen Variabilitätskoeffizienten. Die thermitatischen und tryptisch‐thermitatischen Hydrolysate ergeben eine gleiche Stickstoff‐ und Gesamtaminosäureabsorption wie die Aminosäuremischung. In peptidischer Form wird Glutaminsäure aus beiden Hydrolysaten und Methionin aus dem tryptisch‐thermitatischen Hydrolysat in jeweils beiden Darmabschnitten schneller absorbiert. Für Alanin und Glycin trifft das für beide Hydrolysate nur für den distalen Darmabschnitt zu. Zwischen beiden Hydrolysaten zeigen sich keine Unterschiede der Rangfolgemuster, jedoch im Vergleich zum Aminosäuregemisch und zum tryptischen Hydrolysat. Die Variabilitätskoeffizienten beider Hydrolysate sind signifikant geringer als die des tryptischen Hydrolysats und der Aminosäuremischung. Sämtliche Angebotsformen werden im distalen Darmabschnitt jeweils schneller als im proximalen absorbiert.
Hämatologische Veränderungen an Ratten nach Dichlorvosexposition
Authors: Ellinger Ch. , Kaiser G. , Höring H.
Published: November 2006

An Ratten wurden zwei unterschiedliche Experimente durchgeführt: eine akute, klinische Symptome hervorrufende Intoxikation und eine subchronische Intoxikation ohne Symptomatik.

Nach akuter Applikation wurden erhöhte Hämoglobin‐, Hämatokrit‐ und MCHC‐Werte festgestellt, die als Ausdruck einer unter Hypoxie gesteigerten Erythropoese gedeutet werden.

Nach dem subchronischen Experiment traten erniedrigte Hämoglobin‐, Hämatokrit‐ und MCHC‐Werte auf. Bei 30% der Versuchstiere war das mit Anisocytose, Poikilocytose und/oder Polychromasie verbunden. Eine prophylaktische hämatologische Überwachung Langzeitexponierter wird auf Grund der Ergebnisse als notwendig erachtet.
Ultrastrukturelle Untersuchungen der Fettzellen Adipöser mit Diabetes mellitus vor und nach Behandlung mit Reduktionskost
Authors: Krustev L. P. , Borov B. , Dontschev N. , Handjiev S. , Polonov K.
Published: November 2006

21 insulinunabhängige Diabetiker mit einer Adipositas 2. und 3. Grades erhielten 3 Monate lang eine Reduktionskost mit 5110 kJ/Tag (86 g Eiweiß, 41 g Fett, 119 g Kohlenhydrate). Die Versuchspersonen hatten nach der Behandlung einen durchschnittlichen Gewichtsverlust von 7,600 kg. Vor und nach der Behandlung wurde durch Punktionsbiopsie subcutanes Fettgewebe entnommen und elektronenmikroskopisch untersucht.

Nach der Behandlung fallen verbreiterte interzelluläre Räume auf, in denen collagene und elastische Fasern quantitativ vermehrt erscheinen. Es waren eine gewisse Faltung und Ungleichheit der Zellmembranen, ein Durchdringen des Fetttropfens mit cytoplasmatischen Auswüchsen sowie eine Verkleinerung der Adipocyten und des großen Fetttropfens zu verzeichnen.

Die Untersuchungen zeigen, daß selbst die relativ kurze Behandlungsdauer von 3 Monaten einen Einfluß auf die Struktur der Adipocyten hat. Dieser Umstand erschließt neue Möglichkeiten für Therapie und Prophylaxe der Adipositas.
Verflüssigung von Paprika nach dem Tomaten‐Mischmazerat‐Verfahren unter Nutzung der fruchteigenen pektinolytischen Enzyme
Authors: Bock W. , Pohl A. , Vukov K.
Published: November 2006

Kompaktes Zellgewebe von vier ungarischen Paprikasorten wird mit dem fruchteigenen pektinolytischen Enzymkomplex vollreifer Tomaten, der nach Zusatz von 0,8 bis 1,6% NaCl in das Serum der Fruchtmaische in aktiver Form freigesetzt wird, zu einer pulpösen und stabilen Zellsuspension bei 45–50 °C während 3 h vollständig mazeriert. Die erhaltenen neuen Gemüsesäfte aus Paprika und Tomate im Massenverhältnis von 1:2, 1:3 und 1:4 werden hinsichtlich ihrer sensorischen Qualität bewertet und lebensmittelchemisch gekennzeichnet. Aus den im einzelnen erzielten Ergebnissen wird eine Technologie nach dem bereits früher mitgeteilten Tomaten‐Mischmazerat‐Verfahren abgeleitet und für die rationelle Herstellung dieser Ganzfruchtsäfte – ohne den sonst üblichen Einsatz mikrobieller Mazerierenzyme bzw. Maischenzyme – vorgeschlagen.
Verbrauchertests mit aromatisierten Käseerzeugnissen
Authors: Rothe M. , Erhardt V.
Published: November 2006

Normale und aromatisierte Käseerzeugnisse mit Edelpilzgeschmack sind in Verbrauchertests mit 80 bis 450 Personen pro Test einer Beliebtheitsprüfung unterworfen worden. Dabei konnte mit hoher statistischer Sicherheit nachgewiesen werden, daß in Edelpilz‐Schmelzkäse eine Teilreduktion des Edelpilzanteils von 40 auf 25% der Käsemasse bei gleichzeitigem Aromaausgleich durch Edelpilzkäse‐Aromakonzentrat ohne Qualitätsveränderung möglich ist. Der Aromazusatz muß optimiert werden, da oberhalb einer bestimmten Intensität die Beliebtheit des aromatisierten Produktes stark abfällt. Margarinezusätze verringern den Anteil positiver Urteile schon bei geringer Zusatzhöhe. Bei mit Aromakonzentrat aufgewertetem Frischkäse wurden besonders günstige Ergebnisse bei einem Fettanteil von 60% der Trockenmasse erreicht. Die gewählte Versuchsanstellung erwies sich als gut reproduzierbar, da bei einer Prüfung des gleichen Erzeugnisses durch unterschiedliche Prüfgruppen an verschiedenen Orten statistisch gesicherte Differenzen nicht aufgetreten sind.
Untersuchungen zum Nachweis und zur Bestimmung von XAX‐M in Fetten und Fettgeweben
Authors: Stoyke M. , Grunert S. , Franzke Cl.
Published: November 2006

XAX‐M‐Präparate mit dem Hauptbestandteil ETDQ (1,1‐Bis‐(2,2,4‐trimethyl‐1,2‐dihydrochinol‐6‐yl)‐ethan) werden als Antioxydans zur Stabilisierung von Mischfuttermitteln eingesetzt. Der Nachweis und die Bestimmung von XAX‐M in Fetten und Fettgeweben von Schlachttieren gelingen nach einer verbesserten, selektiven Anreicherung von ETDQ schon bei wesentlich niedrigeren Konzentrationen als durch bisher bekannte Verfahren. Orientierende Untersuchungen zum Vorkommen von XAX‐M‐Rückständen in menschlichem Fettgewebe ergaben negative Befunde bei einer unteren Nachweisgrenze von 0,005 mg/kg.
Die Bildung von Zahnbelägen in Abhängigkeit von der Nahrungsaufnahme
Authors: Schneider H.‐G. , Knieknecht G.
Published: November 2006

Die Bildung des Zahnbelages (Plaque) bei Verzehr von Hart‐, Normal‐ oder Weichkost wurde bei jeweils 100 Kindern im Alter von 4‐6 Jahren untersucht. Während des zweitägigen Versuchs erfolgte keine Zahnpflege. Der mittlere Plaque‐Index nach QUIGLEY und HEIN betrug nach 2 Tagen bei Hartkost 2,52, bei Normalkost 2.69 und bei Weichkost 2.93. Die Differenzen sind signifikant (t‐Test nach STUDENT, α = 1%). Der Einfluß der Nahrungskonsistenz auf die physiologische Selbstreinigung der Mundhöhle wird diskutiert.
Inhibition of tumor growth with possible immunity by Egyptian garlic extracts
Authors: Aboul‐Enein Ahmed M.
Published: November 2006

Garlic bulbs (Allium sativum) were extracted with distilled water or ethanol. The extracts were then incubated with EHRLICH ascites carcinoma cells at 37 C for 1 h. These pretreated cells were injected into swiss albino mice which survived over 12 weeks. To the contrary. tumor cells which were pretreated with garlic extracts, produced ascites tumor in all mice that died 2 or 4 weeks after intraperitoneal injection. When mice were treated twice at intervals of 7 days with freshly prepared tumor cells exposed to watery or ethanolic extracts of fresh garlic, they acquired resistance against a challenge with EHRLICH ascites tumor cells.

Administration of garlic extracts to mice for at least 2 weeks before tumor transplantation, caused a slight delay of 10‐20 days in tumor growth and animal death. Generally, the ethanolic extract of garlic gave more pronounced effect as tumor inhibitor as well as immunity induction than watery extract. No change in serum electrophoretic pattern was detected in mice, whether the tumor cells injected were incubated or not with garlic extract. In animals treated with unincubated tumor cells, albumin and globulin percentages as well as albumin: globulin ratios (A/G) were decreased as compared to normal mice. A/G ratio was also decreased in immunized mice, pretreated with garlic extract, due to the increase of gamma globulin and unchanging of albumin.
Chemical modification of proteins. Part 12. Effect of succinylation on some physico‐chemical and functional properties of the albumin fraction from rapeseed (Brassica napus L.)
Authors: Nitecka Elzbieta , Raab Barbara , Schwenke K. D.
Published: November 2006

The effect of succinylation on native rapeseed albumin was studied using polyacrylamide gel electrophoresis (PAGE), isoelectric focusing, viscometry, turbidimetry and by investigation of some functional properties (heat‐induced aggregation, emulsifying and foaming properties). The protein can be quickly modified with a relatively small excess of succinic anhydride. A 98% succinylation of the protein amino groups could be attained. The PAGE patterns point out a relatively high heterogeneity of the succinylated protein. The isoelectric focusing shows, however, a concentration of the succinylated protein fractions in a near pI range (pH 4.45 to 4.60). The intrinsic viscosity [η] of the native albumin drops after a 50% succinylation from 0.15 dl· g−1 to 0.06–0.07 dl. g1. Increasing the degree of succinylation to 88% increases [η] to 0.09 dl· g−1. The native albumin possesses excellent whipping properties and high foam stability. Succinylation did not improve the foam capacity but decreases the foam stability. The emulsifying properties could not be improved by succinylation. The heat‐induced aggregation of the rapeseed albumin in dilute solution is inhibited by a moderate or high succinylation.
Effect of black pepper and piperine on bile secretion and composition in rats
Authors: Bhat B. Ganesh , Chandrasekhara N.
Published: November 2006

The influence of black pepper (Piper nigrum L.) and its active principle, piperine on the secretion and composition of bile was investigated in the rat. They were administered by gavage (black pepper at 250 or 500 mg and piperine at 12.5 or 25 mg/kg body wt.) or fed in the diet for 4 weeks (black pepper at 0.2 and 0.4%, piperine at 0.01 and 0.02%). The lower dose by gavage of black pepper caused an increase in bile solids while with other treatments bile secretion or dry matter in bile was not changed. Dietary feeding of black pepper caused an increase in bile flow with a concomitant decrease in bile solids —a hydrocholagoguic effect. Cholesterol and bile acid output were not affected by black pepper or piperine at either level irrespective of the mode of administration; in contrast, the secretion of uronic acids in bile was enhanced by both levels of pepper as also of piperine indicating possible excretion of some of the components of black pepper or of piperine as glucuronides.
Comparative studies of some local oil seeds and seed cakes
Authors: Shehata Nazira A. , El‐Nahry Fekry , Darwish Nazek , El‐Shewy Madiha A.
Published: November 2006

A survey on the chemical constituents (protein, fat, carbohydrates, ash, fibre, calcium, phosphorus, iron) of 4 seeds and their cakes was done. These seeds are safflower seed (Carthamus tinctorius variety Giza 1), sunflower seeds (Helianthus annuus variety Giza 1), linseeds (Linum usitatissimum variety Giza 4) and imported rape seeds (Brassica napus Erglue). Caloric value of these seeds and seed cakes was calculated, PER, NPR and NPU were determined. No great variation was found with respect to the moisture content. The 4 seeds are rich in protein and fat. The ash content varies from (5.11 ± 0.26)% to (3.17 ± 0.13)%. The fiber content was low in both safflower and sunflower seeds and higher in both linseeds and rape seeds. The caloric values of the different seeds were very close. The seeds were found to be rich in phosphorus and low in calcium and contain considerable amounts of iron. The average PER values were 1.51, 1.61, 1.59, 1.84 and 2.50 for safflower seed cake, sunflower seed cake, linseed cake, rape seed cake and casein diet respectively. The average NPR was 3.11, 2.84, 2.84, 3.05 and 3.53 for safflower seed cake, sunflower seed cake, linseed cake, rape seed cake and casein respectively. The NPU values of the seed meals were 48.5, 49.3, 47.4 and 93.6 compared with 67.8 for casein. Using the different criteria (PER, NPR and NPU), it was clear that the protein quality of sunflower seed is very close to that of the linseed. Comparing the protein quality of safflower seed with those of both sunflower and linseed, NPU was in the same range, while PER was somewhat lower and NPR was higher than those of safflower and sunflower seed.
Qualitätsveränderungen während der Lagerung von Kopfsalat (Lactuca sativa L. var. capitata L.) 1. Mitt. Äußere Qualitätsmerkmale
Authors: Böttcher H.
Published: November 2006

Kopfsalat zeigte in mehrjährigen Versuchen bei Lagerbedingungen von +0,3 und 4 °C einen linearen Anstieg der Frischmasseverluste, bei außenluftgekühlten Bedingungen dagegen einen degressiv ansteigenden Verlauf derselben in Abhängigkeit von der Lagerzeit (x in Tagen) (y = β1x ‐ β11x2). Die äußere Qualität nahm auf Grund von Welke‐ und Fäuleerscheinungen linear ab. Der Temperatureinfluß ist zwischen den untersuchten Lagertemperaturen bei allen Merkmalen signifikant. Die Lagerfähigkeit wird ausschließlich durch die äußere Qualität bestimmt und zeigt einen exponentiellen Verlauf in Abhängigkeit von der Lager‐temperatur Θ (ŷ = 17,008 e−0.111 θ).
Pectin esterase production by Rhizopus stolonifer from post‐harvest soft rots of potato tubers in Nigeria and its activity
Authors: Ogundero V. W.
Published: November 2006

The ability of Rhizopus stolonifer (Ehren ex. Fr.) Lind, a common pathogen of post‐harvest potato tubers in Nigeria to produce cellwall‐degrading enzymes was studied. When grown on a basal medium containing 0.5% (w/v) sodium polypectate at 30 °C, only pectin esterase was detected in the growth medium throughout the incubation period of 10 days. Both exo‐ and endo‐polygalacturonase activity were absent in the growth medium. The pectin esterase was found to be constitutive as it was readily produced on sources of carbon other than pectin. Partial purification was achieved by a combination of membrane filtration, ethanol precipitation, fractionation on DEAE‐cellulose and gel‐filtration on Sephadex G‐200. This resulted in a single enzyme peak with a specific activity of 58.5 and a recovery value of 4.9%. The purified enzyme was most active at pH 8.5 and a temperature of 35 °C. It lacked the ability to macerate potato tissue cells and did not induce discolouration of potato discs nor kill the cells. R. stolonifer is discussed to be probably not strongly pathogenic to post‐harvest potato tubers.
Short‐term toxicity study of allyl isothiocyanate in rats
Authors: Lewerenz H.‐J. , Plass R. , Bleyl D. W. R. , Macholz R.
Published: November 2006

Allyl isothiocyanate (AITC) was given in doses of 0, 10, 20, or 40 mg/kg (5 days/week) by oral intubation to male rats for up to 6 weeks. The highest dosage level caused a decrease in body weight, thymus weight, blood glucose and serum globulin levels. Haematological examination revealed an increased percentage of neutrophils and a decreased percentage of lymphocytes after treatment for 2 weeks. Increased liver and adrenal weights were found in all test groups. Renal dysfunction was indicated by increased urinary aspartate aminotransfere activity, reduced urine volume and changes in the specific gravity of the urine. Histopathological changes were observed in the kidneys of animals at dosages of 20 and 40 mg/kg and in the livers of animals at the highest dosage level.
Plasteingele aus Ackerbohnenproteinisolat‐Partialhydrolysat 2. Mitt. Rheologische Eigenschaften der Plasteingele bei Stärkezusatz
Authors: Nötzold H. , Ludwig E. , Sýkora S.
Published: November 2006

Es wurden rheologische Untersuchungen an Plasteingelen aus Partialhydrolysaten des Ackerbohnenproteinisolats durchgeführt. Die Fließkurven dieser Gele erfüllen die Binghamsche Gleichung. Sie sind nahezu linear und besitzen einen sog. Fließpunkt. Werden die Gele in Gegenwart von Stärke gebildet, so nimmt ihre Viskosität beim konstanten Scheren schneller ab und die Endviskosität ist kleiner. Die durch die polare Stärke hervorgerufene Verringerung der gelbildenden Wechselwirkungskräfte verändert auch das Fließverhalten. Die stärkehaltigen Gele zeigen das Fließverhalten einer pseudoplastischen Flüssigkeit.
A rapid in vitro enzymic and chromatographic predictive model for the in vivo rat‐based protein efficiency ratio of mixed food proteins
Authors: Ihekoronye A. I.
Published: November 2006

A nutritional quality index in the nature of an enzymatic protein efficiency ratio (E‐PER) was computed from the amino acid data of 18 different food products by means of multiple regression equations. The regression was performed by setting amino acid values derived from enzymic hydrolysis of the food proteins as the independent variables with the rat‐based PER values as the dependent variables. The multiple regression gave the following equation.

The multiple correlation coefficient for this regression was 0.942 and the coefficient of variation was 88.7%. The prediction equation was tested on amino acid‐PER data of 22 different foodstuffs and it successfully predicted (± 0.22) the PER of 17 and an effectiveness of 77.3%.
Viscosity of rye grain components
Authors: Rybka K. , Boros D. , Raczyńska‐Bojanowska K. , Rakowska M. , Sawicka‐Źukowska R. , Jędrychowska B.
Published: November 2006

The viscosity of the water extract of rye grain correlates negatively with the protein digestibility in rats (r = −0.82). The extraction of pentosans and polyuronids from rye grain during 1 h at 25 °C is paralleled by the increase in viscosity of the extracts; upon longer extraction the viscosity of the extracts is rapidly reduced despite still increasing the amount of extractable polysaccharides. The depolymerization of polysaccharides by the endogenous enzymes of rye grain or the microbial enzymes added results in a decrease of viscosity and increase of the body mass gain of chicken.
Investigation of functional properties of partially hydrolyzed proteins
Authors: Mietsch F. , Fehér J. , Halász A.
Published: November 2006

Hydrolyzates were prepared from soy protein and milk protein by treatment with Alcalase (R) 0.6 L and Neutrase(R) 0.5 L (NOVO INDUSTRI A/S, Bagsvaerd, Denmark). The pH‐stat is a good method to control the change of degree of hydrolysis (DH) during enzymatic reactions and gives as well a good possibility to produce partially hydrolyzed products. In case of both investigated substrates we found a good correlation between the DH‐values measured by pH‐stat and TNBS‐method. Determining the functional properties, we found that the emulsifying activity of hydrolyzates with low DH (below 10%) is significantly improved. At the same time the enzymatic treatment decreases the water‐binding capacity considerably but increases the velocity of water binding.
Fermentationstechnische Gewinnung von Käsearoma unter besonderer Berücksichtigung der Richtung Roquefort 2. Mitt. Prufung verschiedener Einflußfaktoren in Schüttelkultur
Authors: Quehl A. , Engst W. , Ruttloff H. , Leuchtenberger A. , Erhardt V.
Published: November 2006

Es werden Ergebnisse von Optimierungsversuchen zur Aromabildung durch Penicillium roqueforti in Schüttelkultur mitgeteilt. Die Experimente betreffen die Auswahl geeigneter Stämme, die Vorkulturführung zur Gewinnung von aktivem Impfmaterial sowie die Ermittlung einer optimalen Nährmedienzusammensetzung für die Arbeitskultur unter Anwendung von Methoden der statistischen Versuchsplanung und ‐auswertung.
The influence of α‐amylase supplementation, γ‐irradiation (60Co) as well as long time of storage of wheat grain on flour technological properties
Authors: Wauchalewski J. R. , Klockiewicz‐Kamińska E.
Published: November 2006

The varieties of winter wheat, Aria and Beta, were studied. The Aria variety was stored for the period of four years. The part of wheat grain from Beta variety was irradiated with γ rays (60Co). In extracts from wheat kernels and flour protein content, total α‐ and β‐amylolytic activity as well as α‐amylolytic activity were determined. α‐amylases of native and fungal origin were added to the flour obtained from samples of stored wheat kernels (Aria), irradiated and non‐irradiated (Beta). Consequently native α‐amylase activity of flour increased by 25 % and 50% respectively. Extensive technological estimation of grain and flour with amylase supplements was carried out. The study included: sedimentation analysis, falling number test, milling experiment, farinogram and extensogram analyses, measurement of the degree of damaged starch and flour colour, as well as baking experiment. The obtained experimental loaves of bread were tested for their ability to remain fresh. It was found out that the stored grain flour was characterized by the highest α ‐amylolytic activity and the lowest falling number value, whereas the irradiated grain flour showed the highest degree of starch damage and water absorption. When α‐amylase supplementation to doughs wasn't accompanied either by irradiation or storage of grain, it definitely changed their physical properties for the worse. The negative influence of native α‐amylases appeared to be less significant than that of fungal α‐amylases. The positive influence of α‐amylase supplementations, especially of those increasing by 25 % the native α‐amylolytic activity of flour on volume, and freshness of loaves of bread was observed.
Rückgewinnung der Stickstoffverbindungen aus Kartoffelfruchtwasser
Authors: Boruch M. , Makowski J. , Wachowicz M. , Dubla W.
Published: November 2006

Es wurden die kombinierte Hitze‐/Säurekoagulierung, die kombinierte Ionenaustausch‐/Hitzkoagulierung und die Membrankonzentrierung zur Ausscheidung der Stickstoffsubstanzen aus Kartoffelfruchtwasser verglichen. Mit jeder der genannten Methoden können etwa SO% der Stickstoffverbindungen rückgewonnen werden. Mit Hilfe der kombinierten Ionenaustausch‐/Hitzkoagulierung und der Membrankonzentrierung lassen sich zusätzlich die im Kartoffelfruchtwasser enthaltenen freien Aminosäuren rückgewinnen. Die Membrankonzentrierung führte zu einem Eiweißpräparat hoher Reinheit; dabei beträgt der Energieverbrauch nur ein Viertel im Vergleich zu dem anderer Methoden.
Changes in free and bound chlorogenic acid and in polyphenoloxidase activity during the industrial processing of sunflower seeds (Short communication)
Authors: Vaintraub I. A. , Kratch V. V.
Published: November 2006

The discolouration of sunflower protein isolates which impairs their food use is brought about by the covalent binding of protein with the products of chlorogenic acid (CA) oxidation 1, 21 which proceeds both under the action of polyphenoloxidase (PPO) at pH values near the neutral and by a nonenzymatic way at alkaline pH [3]. The presence of PPO in sunflower seeds was established [4, 5]. Although its activity decreases during oil processing [4, 5], moistening and increased temperature favour the enzymatic oxidation of CA and its coupling with protein. As a result the obtained cake may become unsuitable for food protein isolation. The decrease of free CA (extracted by aqueous ethanol) during the heating of moistened sunflower seeds was described [6]. It was attributed to the thermal decomposition of CA. These results do not exclude the covalent binding of CA with protein.

The determination of both free and bound CA was applied in this work to follow the changes of CA during the processing of sunflower seeds. The decrease of PPO activity was assessed simultaneously and the relationship between these two processes was discussed.
Tannin and non tannin‐polyphenolic compounds of the Egyptian sorghum grains
Authors: Youssef Ayyat M. M. , Moharram Y. G. , Moustafa E. K. , Bolling H.
Published: November 2006

The fractionation and properties of the polyphenolic compounds of the Egyptian sorghum grains were studied. The results showed that sorghum grains contained a higher amount of non‐tannin polyphenols than tannin ones. By utilizing the funnel separation technique higher recovery for both tannin and non‐tannin polyphenol fractions was given compared with the Sephadex LH 20 column chromatography method. The refractionation of both fractions using T.L.C. technique showed that each fraction of tannin and non tannin composed of different compounds differed in their properties.
Amylase activities and cyanide tolerance of five cassava tuber spoilage molds
Authors: Adisa V. A.
Published: November 2006

Studies on the amylase activities and tolerance to cyanide by five spoilage molds of cassava tuber were carried out. None of the test fungi grew in 0.1 g/ml concentration of potassium cyanide while only Aspergillus aculeatus and A. niger grew in 0.05 g/ml. Except for B. theobromae, all the other four molds synthesised amylases on the 2nd day of incubation. Highest amylase activities by the molds were recorded between pH 6–7 and at 25°C. The molds degraded satisfactorily the raw starch and protein contents of the blended cassava tuber pulp. Total reducing sugars were detected in large quantities from the mold deteriorated cassava tuber.
Estimation of the daily intake of cadmium which may be consumed by students 12‐17 years old in secondary schools in the city of Havana
Authors: Beltrán Llerandi G. , Grillo M. , Torres O. , García Romhé M. O.
Published: November 2006

In the present article we offer information regarding the estimated amounts of cadmium which may be consumed by 12000 students 12 to 17 years old, who attend boarding secondary schools. The method of analysis used to determine cadmium is that reported by the Association of Official Analytical Chemists using atomic absorption spectrometry with air‐acetylene flame. The estimated quantities of cadmium which these students may consume according to the offered foods are smaller than those recommended as provisional tolerable weekly intake by the Joint FAO/WHO Expert Committee on Food Additives.
Effects of some technologies of curing uncomminuted meat products on their flavour Part 2. Contents of carbonyl compounds and their relation to flavour
Authors: Chakurov M. , Miteva E. , Trendafilova Z. , Gadjeva D.
Published: November 2006

Studies were made of carbonyl compounds and the flavour components of two types of uncomminuted pork products, loin and neck, manufactured by three technologies: I. brine curing; 11. dry curing, and 111. dry curing using 0.6 % honey. Meat flavour was evaluated by a trained panel by the method of sensory profiles, using a 5 point scale. A considerable increase was found in the contents of total carbonyl compounds in the meat products manufactured by technology II, and particularly by technology III. The difference in mono‐carbonyl compounds and ketoglycerides was insignificant. The data from the sensory analysis indicated a more intensive flavour in the latter meat products, which was particularly marked in the those made of loin.
Fortschrittsbericht Lipidperoxydation 1. Mitt. Primärreaktionen
Authors: Mörsel J.‐Th.
Published: November 2006

Nahrungsfette haben für die menschliche Ernährung eine große Bedeutung. Sie unterliegen einer Vielzahl von Verderbsprozessen. Dabei ist die Autoxydation der ungesättigten essentiellen Fettsäuren ein wesentlicher Prozeß. Das primäre Produkt der Oxydation sind die Monohydroperoxide der Fettsäuren, welche auf drei prinzipiell verschiedenen Wegen gebildet werden. Thermische Aktivierung der Fettsäuren führt zu einer thermodynamisch kontrollierten Produktverteilung. Bei der enzymatischen und photochemischen Oxydation werden positionsspezifisch Hydroperoxide gebildet, die auch zur Identifizierung dieser Reaktionstypen dienen können. Die gebildeten Hydroperoxide führen in einem Radikalkettenmechanismus zu einem lawinenartigen Anwachsen des Oxydationsprozesses. Die in den Kettenabbruchsprozessen gebildeten Produkte sind durch unterschiedliche Stabilitäten charakterisiert, worin die Möglichkeit eines Zerfalls mit den entsprechenden Folgereaktionen begründet ist.
A method for the quantitative determination of ω‐3‐polyunsaturated fatty acids by reductive ozonolysis
Authors: Ott K. , Meusel D.
Published: November 2006

There is great interest in the isolation and concentration of ω‐3‐polyunsaturated fatty acids because of their role in coronary heart diseases [1–3]. For that reason suitable methods for determination of such fatty acids are necessary.

The analytical determination of ω‐3‐docosahexaenoic and ω‐3‐eicosapentaenoic acid in complex mixtures of unsaturated fatty acids like marine lipids by packed column gaschromatography [4] will not be succesfull, if you want to avoid preseparations [5, 6]. Good results can be achieved by means of capillary gaschromatography [7, 8] and high performance liquid chromatography [9]. In the cases of enrichment it is sufficient to know only the total content of ω‐3‐fatty acids.

By means of reductive ozonolytical cleavage used for exploring fatty acids structures [10, 11] every fatty acid family gives characteristic cleavage products at their alkyl ends:
ω‐3 = propanal; ω‐6 = hexanal; ω‐9 = nonanal [12, 13]. Taking that fact in consideration we developed a simple method for the quantitative determination of total ω‐3‐fatty acid content in lipids.
Isolation and identification of trypsin inhibitors from wheat grain, Beta variety
Authors: Mossor G. , Skupin J.
Published: November 2006

The aim of this study was the identification of trypsin inhibitors in wheat grain, Beta variety. These inhibitors in spite of other functional properties belong to the antinutrient substances. According to the elaborated procedure first, the extract showing inhibitory activity was salted out at 30–80% ammonium sulfate saturation. Subsequently the preparation was purified by affinity chromatography with trypsin bound on Sepharose 4B. As result of this treatment a protein which had inhibitory activity 20‐fold stronger than that of the crude extract was obtained. The homogeneity of the preparation was checked by disc electrophoresis. The study showed that the isolated protein was most probably a monomer bound to some carbohydrates.
The influence of a very high straw supply as fibre source on the mineral status of the broiler hen
Authors: Hennig A. , Richter G. , Grün M. , Zander R.
Published: November 2006

We fed broiler breeder hens on a diet according to the standard without and with a straw portion of 19% to test the influence of fibre on the Fe, Cu, Mn, Zn and Cd status. The amount of concentrated feed per animal and day was the same. The trial lasted 4 months. The high straw portion did not influence laying performance, eggshell stability, and the health of animals. The Fe, Zn, Mn, Cu and Cd contents were not significantly influenced in some reference organs. It can be deduced from these investigations that a very high fibre content in the ration does not influence the mineral status of laying hens in the long run.
Rapeseed protein — polyanion interactions. Soluble complexes between the 2 S protein fraction (napin) and phytic acid
Authors: Mothes R. , Schwenke K. D. , Zirwer D. , Gast K.
Published: November 2006

The formation of electrostatic complexes between the low molecular mass basic rapeseed protein fraction (napin) and phytic acid was studied using turbidimetry, potentiometry, gel chromatography, gel electrophoresis, dynamic light scattering and circular dichroism spectroscopy.

In the first step insoluble “substoichiometric” complexes are formed in which the positive charge of the protein are not completely neutralized. Soluble negatively charged oligomeric complexes are formed with an excess of phytic acid. Protein dimers dominate over the monomer and small amounts of higher oligomers. Dimers and larger soluble aggregates are the main components after heating. The critical phytic acid‐protein ratio for solubilizing the system represents the threshold value for the heat‐stabilizing effect of phytic acid. Complexing with phytic acid does not influence significantly the secondary structure of the protein. Buffers and neutral salts weaken the phytic acid binding to the protein and decrease the molecular mass of the complexes.
Changes in nutrient contents of two Nigerian mushrooms, Termitomyces robustus (Beeli) Heim and Lentinus subnudus Berk, during sporophore development
Authors: Fasidi I. O. , Kadiri M.
Published: November 2006

Samples of mature, young and very young sporophores of Termitomyces robustus (Beeli) Heim and Lentinus subnudus Berk were analyzed for their nutrient contents. The amino acid, protein, glycogen, lipid, sugar, ascorbic acid and ash contents were found to increase from very young to mature sporophores. These food nutrients except the crude fibre were more abundant in the pilei than the stipes. In contrast, the mineral elements did not show any definite trend in the sporophores investigated. However potassium was the most abundant followed by phosphorus and magnesium in that decreasing order. Manganese was the least abundant in the sporophores. It is clear from this study that T. robustus and L. subnudus would compared favourably with other well‐known nutritious mushrooms.
Application of polysaccharide enzymes in beet pulp
Authors: Hassanien F. , El‐Makhzangy A. , Ayyad K.
Published: November 2006

Commercial cellulase and pectinase have been applied to produce fermentation syrup from sugar beet pulp. Cell‐wall polysaccharides of this substrate were hydrolysed extensively.
Quality characteristics of sunflower Halawa
Authors: Damir A. A. , Abdel‐Nabey A. A.
Published: November 2006

Chemical analysis showed that sunflower halawa contained higher crude ether extract than sesame halawa, while the protein, ash and crude fiber were practically similar in both. The chemical analysis emphasized the high energy value of sunflower halawa (23.3 kJ/g). The in vitro digestibility of sunflower and sesame halawas amounted to 98.9% and 98.4%, being close to that of casein (99.6%). Oil separation in sunflower halawa was followed during storage at room temperature. Although the peroxide value of sunflower halawa oil increased with prolonged storage time, rancid taste was not detected.

Sensory evaluation showed no significant difference between sunflower and sesame halawas, except that the former was dark in colour. The introduction of 50% of each of sunflower and sesame tahinas in halawa manufacture is suggested to improve the quality characteristics as a means of doubling its production and reduction of importation of sesame seeds.
Effect of radiation and soaking on trypsin inhibitor and protein content of chickpea (Cicer arientinum L.)
Authors: Sattar Abdus , Atta S. , Akhtar M. A.
Published: November 2006

Composition of Ascochyta‐blight resistant chickpea for proximate components, vitamins, energy and trypsin inhibitor, was determined. The influence of irradiation and soaking at ambient temperatures (25–35°C) on trypsin inhibitor activity (TIA) and protein content of chickpea, was investigated. A significant linear relation (r = −0.960 to −0.987) was found between the loss of TIA and soaking time of irradiated and unirradiated seeds (p < 0.05) and the rate of loss increased with increasing radiation dose (0.25–1.00 kGy). However, effect of radiation alone was negligible. Maximum decrease (30.7%) in TIA (from 330.0 to 228.6 TIU/g) occurred during soaking for 12 h of 1.00 kGy sample. The protein contents increased from an initial value of 21.7% to 23.4% and 22.7% as a result of soaking for 12 h in tap and distilled waters respectively. Radiation treatment exhibited little or no effect.
Structure of protein texturates obtained by thermoplastic extrusion
Authors: Yuryev V. P. , Zasypkin D. V. , Alexeyev V. V. , Genin Ya. V. , Ezernitskaya M. G. , Tolstoguzov V. B.
Published: November 2006

The structure of texturates of moistened proteins (0.33 g water per 1 g protein) obtained by thermoplastic extrusion was investigated using X‐ray scattering, differential IR‐spectroscopy, optical microscopy and mechanical cut testing. Texturates were cooled at the output of the extruder using additional die preventing explosionlike evaporation of water. It was shown that textures of individual proteins (ovalbumin and BSA) had amorphous isotropic structure, whereas texturates of soybean protein isolates (SPI) exhibited mechanically anisotropic amorphous structure. The fraction of β‐sheet structure in polypeptide chains increased during extrusion process. Besides non‐covalent interactions and S‐S bonds other covalent bindings are suggested to stabilize texturate structure. The obtained data was used to discuss possible mechanisms leading to the creation of fibrous texturates.
Volatile components in the essential oil of wild oregano (Coleus amboinicus Lour.)
Authors: Pino J. , Rosado A. , Borges P.
Published: November 2006

The essential oil of Coleus amboinicus Lour. plants, growing in Cuba, was investigated by means of LSC, GLC and GC‐MS. A total of 20 components were identified, including 13 terpene hydrocarbons and 7 oxygenated compounds. The oil contained about 64% carvacrol.
Fortschrittsbericht Was kann man von einer „funktionellen Pränataltoxikologie”︁ erwarten?
Authors: Bleyl D. W. R.
Published: November 2006

Die angewendete und geforderte Untersuchungsstrategie in der Pränataltoxikologie läßt heute nach wie vor weitgehend eine Überbetonung von Teilaspekten erkennen, obwohl hier genauso wie in der Postnataltoxikologie die ganzheitliche Betrachtungsweise (in diesem Fall die F1‐Generation in ihren verschiedenen prä‐ und postnatalen Entwicklungsphasen) zu fordern ist. Daher erschien es dringend notwendig, die bestehenden Möglichkeiten funktioneller Untersuchungsmethoden auf dem Gebiet der Pränataltoxikologie zusammenzutragen und ihre Aussagekraft sowie Empfindlichkeit mit klassischen morphologischen Methoden zu vergleichen. Als Fazit wird die routinemäßige Einführung von klinisch‐funktionellen Untersuchungen gefordert.
Inactivation of trypsin inhibitor, lectin and urease in soybean by hydrothermal treatment
Authors: Petres J. , Senkalszky‐Akos E. , Czukor B.
Published: November 2006

The effects of hydrothermal treating parameters on trypsin inhibitor (TI), lectin and urease activities in whole soybean seeds were investigated by Response Surface Analysis (RSA). Independent variables with equidistant levels examined in this study were the following: treating temperature (levels: 70, 85 and 100°C), treating time (levels: 10, 30 and 50 min), and soaking time (2, 4 and 6 h). The functions between treating parameters and responses values of TI, lectin and urease activities in treated soybean were calculated by multiple, non‐linear regression analysis and analysis of variance.

Mathematical models were developed in this study to predict TI, lectin and urease activities in soybean during hydrothermal processing and they have been found to be significant (P[%] = 0.1, 1.0, and 0.1, respectively). Differences between the effects of processing parameters on the inactivation of TI, lectin and urease in soybean were observed and they can be seen either from the mathematical models or the typical figures.

The modeling of the effects should help in selection of optimal parameters of hydrothermal treatment for destruction of TI. lectin and urease in soybean. Based on the modeling, lectin and urease can be fully inactivated in soybean treated at proper conditions, while remaining TI activity can be expected in soybean treated at any conditions examined in this study.
Accumulation of diflubenzuron in bolti fish Orechromis niloticus
Authors: Ahmed Mohamed Tawfic , Eid Abdel Hamid
Published: November 2006

Orechromis niloticus fingerlings were exposed to the insect growth inhibitor diflubenzuron 1‐(2, 6‐Difluorobenzoyl)3‐(4‐chlorophenyl)urea for 21 days. Diflubenzuron was introduced to the aquariums where fish were maintained at the beginning of the experiment, then its level in water, gills and liver was detected after 1, 7, 14 and 21 days. The fish accumulated diflubenzuron 76 and 99 times greater than the water content when kept in an ambient concentration of 2.5 and 5 mg/l, respectively, indicating a low bioaccumulation potential. Some degradation products of diflubenzuron were found mainly in liver and water.
Some pathological and biochemical studies on experimental ascaridiasis in chickens
Authors: Ramadan Hamdia H. , Znada Najwah Y. Abou
Published: November 2006

During studying the pathogenicity of Ascaridia galli for young Ross‐Broiler chickens fed with single doses of 100, 200 and 500 infective eggs, it was found that the infected chickens showed variable decreases in body weight gain and increases in the ratio of liver weight relative to body weight when compared with the control. Both decrease and increase was proportionally related with the number of infective eggs given to the chickens.

Biochemical analysis of muscle and liver tissue of the previous groups of chickens showed a decrease in both glycogen and protein content and an increase in fat content of muscle and liver of infected chickens when compared with those of normal tissues. The decrease in the glycogen content due to ascaridiasis was mostly apparent in case of 500 egg dose and that of the protein content was noted with the egg doses of 200 and 500. Each of the three egg doses showed a significant increase in the fat content of the muscle and liver of infected chickens when compared with the control.

After the sixth week of infection chickens fed with 500 eggs showed emaciation, loss of colour of combs and legs and of brightness of plumage, diarrhoea, drooping wings, ruffled feathers and a gradual loss of strength manifested by leg weakness. At autopsy, the small intestine showed external macroscopic lesions of haemorrhage and congestion. Intestinal obstruction with adult Ascaridia galli was also found in the infected birds.
Application of glycerol to freezing bovine pancreas Part 2. Effects of glycerol and grinding on frozen pancreas quality
Authors: Hajduk E. , Fik M.
Published: November 2006

Effects of glycerol on the quality of ground and whole pancreas stored frozen at ‐30 °C were studied. The quality was assessed from quantitative changes in soluble proteins, proteolytic enzyme activity, and insulin content. Grinding was found to enhance the effects of the cryoprotector due to its uniform distribution in the tissue. A relationship between proteolytic enzyme activity and protein solubility was demonstrated.
Application of polysaccharide enzymes in sugar cane bagasse
Authors: Ayyad K. , El‐Makhazangy A. , Siliha H.
Published: November 2006

Commercial cellulase, hemicellulase, and pectinase enzymes were applied to hydrolyse sugar cane bagasse. Cell wall polysaccharides of this substrate were hydrolysed extensively. Maximum hydrolysis is obtained when commercial hemicellulase and pectinase are combined with cellulases. The digests were chromatographed by high performance liquid chromatography in order to obtain information upon the structure features of bagasse polysaccharides.
Biochemical studies of some non‐conventional sources of protein. Part 5. Extraction and characterization of protein from fenugreek seed (Trigonella foenum L.)
Authors: Osman M. Khalil , Simon L. Sarkadi
Published: November 2006

Protein concentrates were prepared from fenugreek seeds by extraction with distilled water, salt solution and alkaline solution. Alkaline solution resulted in the highest extraction yield (82%). The protein concentrate has a good digestibility (over 90%) as determined by in vitro enzymatic method. The protein is rich in lysine (6.51%) but poor in sulphur‐containing amino acids such as methionine (0.71%), cystine (1.09%) and tryptophan (1.03%).
Biochemical effect of chocolate colouring and flavouring like substances on thyroid function and protein biosynthesis
Authors: El‐Saadany S. S.
Published: November 2006

Synthetic chocolate colourant, flavourant and the mixture of both were administered to healthy adult male albino rats to evaluate their effect on the nucleic acids metabolism, i.e. deoxyribonucleic and ribonucleic acids (DNA and RNA), total serum protein, thyroid hormons (T4 and T3) and nuclease enzymes, i.e. cytoplasmic‐ and mitochondrial deoxyribonuclease and ribonuclease (DNase and RNase) in brain, liver, and kidneys. Also, the activity of the fundamental enzymes of the oxidative pentose phosphate pathway, i.e. cytoplasmic and mitochondrial glucose‐6‐phosphate dehydrogenase and 6‐phosphogluconate dehydrogenase (G‐6‐PD and 6‐PGD), as well as total lipids and cholesterol contents in the same organs were studied.

Ingestion of the studied food additives significantly increased serum protein, RNA and T4 hormon, while, DNA and T3 hormon were insignificantly elevated. In connection with this, the hydrolytic enzymes of nucleic acids (DNase and RNase activities) were stimulated by all studied food additives and in all mentioned organs. The activity of G‐6‐PD and 6‐PGD in both cytoplasmic and mitochondrial fractions of all studied organs were increased. The highest increase was noticed in rats fed on diets supplemented with the mixture of both colourant and flavourant followed by colourant then flavourant, respectively.
Metal content in certain food products
Authors: Krelowska‐Kulas M.
Published: November 2006

The aim of the researches was the determination of the lead, cadmium, iron, copper and zinc content in selected food products available in everyday life in the city of Cracow. It was found that all food products contain lead and cadmium contaminations. The trace element content in the Polish food products was within the range of values obtained by other authors.
Zum Einfluß einiger Proteine auf die Gehalte von Rotweinen an einigen Metallen
Authors: Arvanitoyannis I. , Fronimos P. , Embeoglou I.
Published: November 2006

Der Gehalt von Wein an einigen Metallen (Zn,Cu,Ca,Fe) spielt für dessen Qualität eine Rolle. Es wird deshalb der Einfluß der zugesetzten Menge und der Einwirkungsdauer von drei repräsentativen Proteinen (Casein, Gelatine, Blut) auf die Metallgehalte in Wein untersucht. Während es durch den Proteinzusatz zu einer Erhöhung der Gehalte des Weines an Zink und Calcium kommt, nehmen die Gehalt an Eisen und Kupfer, die zu Trübungen führen können, ab.