bluuebunny/crossref_metadata_2025_split huggingface dataset:
Virulence factors of Helicobacter pylori.
Authors: Backert S. , Mimuro H. , Israel D. A. , Peek R. M., Jr. 
Published: August 2010

Abstract

This chapter presents the gastric biology of Helicobacter pylori infections by describing the interplay of multiple virulence and pathogenicity factors in humans and animal and in vitro models. The function and signalling activities of the 2 major virulence factors of H. pylori, namely vacuolating cytotoxin (VacA) and cytotoxin-associated gene pathogenicity island (cagPAI), are described in detail.
Helicobacteromics- - genomics of a highly variable, well-adapted and persistent pathogen.
Authors: Reuse H. de , Heimesaat M. M. , Bereswill S. 
Published: August 2010

Abstract

This chapter focuses on the genomic and proteomic aspects of Helicobacter pylori and highlights the role of this novel information in the study of host specificity, gastric adaptation, disease progression and pathogen evolution. The possible mechanisms involved in H. pylori colonization of the restricted and hostile natural reservoir including inter-species transmission, genetic diversity and regulatory pathways are discussed.
Factors Affecting the Alkaline Cooking Performance of Selected Corn and Sorghum Hybrids
Authors: Johnson Weston B. , Ratnayake Wajira S. , Jackson David S. , Lee Kyung‐Min , Herrman Timothy J. , Bean Scott R. , Mason Stephen C. 
Published: August 2010

ABSTRACTDent corn (Zea mays L.) and sorghum (Sorghum bicolor L. Moench) sample sets representative of commonly grown hybrids and diverse physical attributes were analyzed for alkaline cooking performance. The influence of kernel characteristics including hardness, density, starch properties (thermal, pasting, and crystallinity), starch content, protein content, and prolamin content on alkaline cooking performance was also determined. Corn nixtamal moisture content was lower for hard, dense kernels with high protein contents; sorghum nixtamal moisture content was lower for kernels with low moisture contents and low starch relative crystallinities. Statistically significant (P < 0.05) regression equations showed that corn nixtamal moisture content was influenced by TADD (tangential abrasive dehulling device) index, kernel moisture content, starch content, and protein content; sorghum nixtamal moisture content was influenced by starch relative crystallinity, kernel moisture content, and abrasive hardness index. Pericarp removal was not strongly correlated with kernel characterization tests. Location (environmental) and hybrid (genetic) factors influenced most kernel characteristics and nixtamalization processing variables.
Powdery Mildew Caused by Golovinomyces biocellatus on Spearmint (Mentha spicata) in Italy
Authors: Garibaldi A. , Bertetti D. , Pensa P. , Gullino M. L. 
Published: August 2010

Spearmint (Mentha spicata) is grown for its aromatic and carminative oil and as an ornamental. During the fall of 2009, 4-month-old plants grown on a commercial farm located near Albenga (northern Italy) showed signs and symptoms of an unknown powdery mildew. The adaxial leaf surfaces were covered with white mycelia and conidia, while the abaxial surfaces were less infected. As the disease progressed, infected leaves turned yellow and wilted. Mycelia were also observed on stems. Conidia were hyaline, elliptical to doliform, borne in short chains (two to three conidia per chain), and measured 35 × 21 μm (30 to 43 × 18 to 26 μm). Conidiophores measured 86 × 11 μm (76 to 97 × 9 to 13 μm) followed by one to three shorter cells, measuring, respectively, 22 × 11 μm (13 to 28 × 9 to 15 μm). Fibrosin bodies were absent. Chasmothecia were not observed in the collected samples. The internal transcribed spacer (ITS) region of rDNA was amplified using the primers ITS4/ITS6 and sequenced (1) (GenBank Accession No. HM053470). The 567-bp amplicon had 100% homology with the sequence of Golovinomyces biocellatus (GenBank Accession No. AB307675). Pathogenicity was confirmed through inoculation by gently pressing diseased leaves onto leaves of healthy M. spicata plants. Three plants were inoculated, while the same number of noninoculated plants served as a control. Plants were maintained at temperatures from 18 to 25°C. Twelve days after inoculation, typical symptoms of powdery mildew developed on inoculated plants. The fungus observed on inoculated plants was morphologically identical to that originally observed. Noninoculated plants did not show symptoms. The pathogenicity test was carried out twice. G. biocellatus has been reported on Mentha spp. in Australia (3) and the United States (4) and the pathogen is present on other plant genera in Italy. A similar powdery mildew of M. spicata was attributed to Erysiphe orontii in the United States (2). The economic importance of this disease is currently limited in Italy because of the limited planting of this host, but potted aromatic plants represent a steadily increasing crop in Italy. Voucher specimens are available at the Agroinnova Collection, University of Torino. References: (1) S. F. Altschul et al. Nucleic Acids Res. 25:3389, 1997. (2) S. T. Koike and G. S. Saenz. Plant Dis. 83:399, 1999. (3) J. R. Liberato and J. H. Cunnington. Australas. Plant Dis. Notes 2:83, 2007. (4) D. B. Marcum et al. Plant Dis. 94:276, 2010.
Epilepsy as a Consequence of Cerebral Malaria in Area in Which Malaria Is Endemic in Mali, West Africa
Authors: Ngoungou Edgard Brice , Dulac Olivier , Poudiougou Belco , Druet‐Cabanac Michel , Dicko Alassane , Mamadou Traore Abdoulaye , Coulibaly Drissa , Farnarier Guy , Tuillas Maryse , Keita Marouf Mamadou , Kombila Maryvonne , Doumbo Ogobara K. , Preux Pierre‐Marie 
Published: August 2010

Summary:  Purpose: Cerebral malaria (CM) is suspected to be a potential cause of epilepsy in tropical areas, but little information is available. The purpose of this study was to evaluate the role of CM in epilepsy among children in Mali.  Methods: An exposed–nonexposed study was performed to identify children who had epilepsy after malaria in the 0‐ to 15‐year age group. The exposure factor was CM defined according to World Health Organization (WHO) criteria, and the nonexposure factor was symptomatic malaria without the characteristics of CM (NCM). All the children underwent a screening questionnaire and were examined by a medical physician. After the screening phase, a specialist in neuropediatrics examined the children suspected to have epilepsy. EEG and computed tomography (CT) scans were performed in some of these patients.  Results: In total, 101 subjects who had had CM and 222 who had had NCM were included. Fifty‐four children (CM, 34; NCM, 20) were suspected to have epilepsy, and six were confirmed (CM, five; NCM, one). The incidence rate was 17.0 per 1000 person‐years in the CM group and 1.8 per 1000 person‐year in the NCM group; thus the relative risk (RR) was 9.4 [95% confidence interval (CI), 1.3–80.3; p = 0.02]. After adjustment on age and duration of follow‐up, the RR was 14.3 (95% CI, 1.6–132.0; p = 0.01).  Conclusions: The risk of sequelar epilepsy is significantly higher in the CM group compared with the NCM group. A reevaluation of this cohort should be carried out later to search for temporal epilepsy that appeared after age 10 years.
PRODUCTION OF LIMONOATE DEHYDROGENASE BY Pseudomonas
Authors: HASEGAWA SHIN , KIM KYUNG S. , BORDER SUSAN N. , BREWSTER LINDA C. , MAIER V. P. 
Published: August 2010

ABSTRACTThe growth conditions of Pseudomonas sp. 321–18 were studied to maximize yields of limonoate dehydrogenase, which prevents the development of limonin bitterness in citrus juices. The organism grew well on 0.5% or less limonoate media, but it did not grow on media containing 1.0% or more limonoate. Galactose and fructose were excellent substrates for its growth, but sucrose and glucose were found to be poor. The organism grew best at 25°C and pH 7–7.5. Cells grown on substrates other than those containing limonoids did not produce limonoate dehydrogenase, but the enzyme was induced with low concentrations of limonoids. Enzyme activity was increased five to sixfold by use of the induction method on galactose grown cells.
Lipids in Flour from Gamma‐Irradiated Wheat
Authors: CHUNG O. , FINNEY K. F. , POMERANZ Y. 
Published: August 2010

SUMMARY—Lipids were extracted with petroleum ether and with water‐saturated butanol from flours milled from wheat aliquots gamma‐irradiated by doses of 0, 1, 2, 3, 5, and 10 × 106 rep. The water‐saturated butanol extract was fractionated by silicic acid column chromatography into polar and nonpolar lipids; the fractions were studied for phosphorus content. Profound changes in rheological properties and bread‐making characteristics of the flours were accompanied by a small decrease in the ratio of nonpolar to polar lipids and by an increase in the phosphorus content of the polar fraction. Some changes in flour lipids from irradiated wheat were noticed during fractionation by TLC and during determination of infrared spectra.
Variation of Selected Factors from the Anterior to Posterior of Pork Loin
Authors: HARRISON DOROTHY L. , ANDERSON LOIS L. , BAIRD JOAN , PENGILLY CHARLOTTE , MERKEL R. A. , KROPF DONALD , MACKINTOSH D. L. 
Published: August 2010

SUMMARY—Data from three experiments suggest that designs for studies using pork loin should consider variations within the loin from the 4th rib to the anterior end of the hip bone.' Of the factors measured on anterior, middle, and posterior sections in the loin, only tenderness and flavor of the LD were similar for all three sections in all three experiments. The middle section lost less weight during cooking, produced the most press fluid, and was the least tender in all experiments. The anterior section required significantly longer total cooking time than middle or posterior sections, whereas there was no factor in which the posterior section usually differed from the other two sections.
Nutritive Quality of Idli, a Fermented Food of India
Authors: van VEEN A. G. , HACKLER L. ROSS , STEINKRAUS K. H. , MUKHERJEE S. K. 
Published: August 2010

SUMMARY—Idli is a popular breakfast and hospital food in South India which is prepared by fermenting a mixture of soaked and milled parboiled rice and dehulled black gram (Phaseolus mungo).In the present investigation, no appreciable increase in methionine was found after 24 hours of fermentation, when idli would normally be steamed. The PER and digestibility in rats were the same as of the unfermented mixture. The riboflavin content was decreased. Because of the presence of Streptococcus faecalis in the fermented batter, the presence of pharmacological active amines such as tyramin was expected but they were not detected.It seems that the nutritive advantage of this interesting food may lie mainly in its increased acceptability, but not in an increased nutritive value.
MlCROWAVE HEATING OF FOOD MATERIALS AT VARIOUS ALTITUDES
Authors: LORENZ K. , DILSAVER W. 
Published: August 2010

ABSTRACTTemperature differences, moisture losses and viscosity changes of food products prepared in a microwave oven at different elevations were determined. Experiments with apples, potatoes, squash, ground meat, scrambled eggs, custard sauce and soups were carried out at atmospheric pressures equivalent to sea level, 2500 ft, 5000 ft, and 7500 ft of elevation Results indicated that altitude affects final temperatures and weight losses of foods heated in a microwave oven and has to be considered when microwave heating conditions are established for people living in the high altitude region of the U.S.
NONENZYMIC BROWNING IN A SYNTHETIC ORANGE‐FLAVORED DRINK
Authors: SHAW PHILIP E. , BERRY ROBERT E. 
Published: August 2010

ABSTRACTStorage resistance of a powdered synthetic orange‐flavored drink (OFD) to nonenzymic browning as measured by formation of three browning products at 38°C was compared with that for natural instant orange juice (IOJ). OFD was freeze dried to afford a homogenous OFD mixture comparable to IOJ and its storage stability was compared with that of IOJ. Although OFD was more resistant than IOJ to nonenzymic browning when OFD had a lower moisture level than IOJ, at the same moisture level, OFD was no more stable. This indicated that the greater storage stability of OFD is due to its lower moisture content, rather than to its discrete separation of components which might retard sugaracid reactions.
THE SENSITIVITY OF FOOD SPOILAGE YEASTS TO ACETALDEHYDE VAPORS
Authors: BARKAI‐GOLAN RIVKA , AHARONI YAIR 
Published: August 2010

ABSTRACTAcetaldehyde (Aa) vapors inhibited development in vitro of the eight species of yeasts tested, fungicidal action being a function of concentration and length of exposure. The nonfermentative species Crytococcus difluens was the most sensitive species, 99% of its cell population being inactivated by exposure to 0.5% for 5 hr. Exposure to 0.5% for 10 hr was lethal to almost all species tested. A similar result was obtained by exposing the yeasts to a higher Aa concentration (3%) for a shorter period of time (3 hr). A concentration of 1% Aa, given for 1, 3 and 5 hr, was not lethal to the species tested but reduced the survival percentage of all yeast populations and usually caused a prolongation of the incubation period in culture. Colonization of Schizosaccharomyces pombe, the main factor responsible for the spoilage of natural concentrated citrus juices, was markedly inhibited by Aa vapors.
ZOOPLANKTON AND PHYTOPLANKTON FROM GALVESTON BAY: TAXONOMIC DISTRIBUTION AND COEXISTENCE WITH Vibrio parahaemolyticus
Authors: THOMPSON C. A. , VANDERZANT C. 
Published: August 2010

ABSTRACTTaxonomic distribution and Vibrio parahaemolyticus count of 36 samples of zooplankton and four samples of phytoplankton are presented. In nearly all samples, immature forms of zooplankton accounted for more than 50% of the zooplankton population; Nitzschia, Coscinodiscus, Navicula and Thalassiosira species were present in each of the four phytoplankton samples. Mean V. parahaemolyticus counts (MPN/g) of 7,500 and 670 were detected in zooplankton and phytoplankton, respectively.
EFFECT OF DEGREE OF VACUUM AND LENGTH OF STORAGE ON THE MICROFLORA OF VACUUM PACKAGED BEEF WHOLESALE CUTS
Authors: SEIDEMAN S. C. , VANDERZANT C. , SMITH G. C. , HANNA M. O. , CARPENTER Z. L. 
Published: August 2010

ABSTRACTWholesale cuts of fresh beef were vacuum packaged at low, intermediate or high degrees of vacuum and stored at l‐3°C for 7, 14, 21, 28 or 35 days. Bacterial counts of samples after 7 and 14 days of storage were low [mean count < 104 per in.2 (6.45 cm2)] irrespective of degree of vacuum. Lactobacilli and anaerobic agar plate counts of cuts stored under high vacuum for 21‐35 days tended to be lower than those of comparable cuts stored under low or intermediate vacuum. This was also true, but much less frequently, for the psychrotrophic and mesophilic counts. Largest increases in bacterial counts occurred between 14 and 21 days of storage. Fluorescent pseudomonads represented only a small percentage of the total microbial population of vacuum packaged beef cuts. Lactobacilli and anaerobic plate counts of vacuum‐packaged cuts were very similar. The psychrotrophic bacterial population of cuts stored for 28 days consisted primarily of Lactobacillus sp., while Pseudomonas sp. and Enterobacteriaceae represented only a small percentage of the psychrotrophic microflora at that time.
FIBROUS PROTEIN FROM COTTAGE CHEESE WHEY
Authors: JAYNES H. O. , ASAN T. 
Published: August 2010

ABSTRACTA concentrate of whey protein (WPC) was prepared from cottage cheese whey by precipitation with sodium hexametaphosphate. Continuous fibers were spun by extruding a spinning solution into an acetic acid‐sodium chloride coagulating bath Spinning solutions consisted of WPC and sodium dodecylbenzene sulfonate dissolved in water at pH 9.0 containing 0.5% Zmercaptoethanol. Residual detergent was extracted with aqueous acetone, and finished fibers were evaluated for diameter, tensile strength, elongation and rehydration properties. Stretching during formation reduced diameter and improved tensile strength. Single fibers and tows could be handled successfully and maintained their structural integrity during rehydration. Single‐step extraction left less than 1% residual detergent.
A COMPARISON OF SOME CHEMICAL PROPERTIES OF YOGURTS MADE FROM CONTROL AND LACTASE‐TREATED MILKS
Authors: O'LEARY V. S. , WOYCHIK J. H. 
Published: August 2010

ABSTRACTCertain properties of yogurts made from regular commercial skim milk and from milk which had been treated with lactase enzyme so that 70‐75% of the lactose was hydrolyzed to glucose and galactose were evaluated. Initially faster rates of acid production in lactase‐hydrolyzed milks (LH) during fermentation resulted in somewhat shortened processing times, although a decrease in the rate of acid production occurred earlier during fermentation in the LH milk so that final product pH was similar for both the control and LH yogurts. Control yogurts contained 5.0% lactose and 0.2% galactose while LH yogurts contained 1.6% glucose, 1.5% lactose and 2.1% galactose. Appreciably more lactic acid was produced in LH yogurts and this effect has been related to fermentation by the starter culture organisms of a greater proportion of the available sugar as glucose.
METHOD FOR EVALUATING THE FILTERABILITY OF WINE AND SIMILAR FLUIDS.
Authors: PELEG Y. , BROWN R. C. 
Published: August 2010

ABSTRACTA method for determination of the filterability of wine was developed. The method is based on evaluation of the filtration curve of a wine filtered through a membrane disc 13 mm in diameter, having a pore size of 0.45 micron. Results of the filterability test were found to be related to plant operation. According to the method developed, a wine is ready for membrane filtration the moment that its filterability test indicates that the differential filtered volume remains unchanged for most of the 60 min determination time. A decrease in the differential filtered volume indicates that the wine contains insolubles/microorganisms, and the rate of the decrease should be considered to be proportional to the load on the membrane. This method is not limited to the wine industry, but can be adapted and/or modified for similar applications, i.e., pharmaceuticals, breweries, fine chemicals.
ABSCISSION AGENT EFFECTS ON ORANGE JUICE FLAVOR
Authors: MOSHONAS MANUEL G. , SHAW PHILIP E. , SIMS DONALD A. 
Published: August 2010

ABSTRACTThe flavor quality of juice products from early‐ (Hamlin), mid‐ (Pineapple) and late‐season (Valencia) oranges sprayed with abscission chemicals to aid in mechanical harvesting, was evaluated and compared with that of similar juice products from untreated fruit. Four commercially available abscission agents were included in this study: Acti Aid®, Release®, Pik‐Off® and ethephon. An expert taste panel distinguished experimental from control juice samples in most tests and generally preferred juice products made from control oranges.
CLOUD STABILITY TEST FOR PASTEURIZED CITRUS JUICES
Authors: HOLLAND RALPH R. , REEDER SAMUEL K. , PRITCHETT DAVID E. 
Published: August 2010

ABSTRACTA 24‐hr storage test is presented for evaluating. the cloud stability of pasteurized citrus juices. Enzymatic flocculation is accelerated by the addition of a special pectin and a barium salt while controlling pH and temperature. A citrus juice which retains greater than 60% of its initial cloud after 24 hr of this storage will have a satisfactory cloud stability for at least 1 yr under normal conditions.
SUPPLEMENTATION OF ONE‐POUND LOAVES WITH WET ALKALINE PROCESS WHEAT PROTEIN CONCENTRATES: BAKING AND NUTRITIONAL QUALITY
Authors: BETSCHART A. A. , SAUNDERS R. M. , HEPBURN F. N. 
Published: August 2010

ABSTRACTThe baking properties, protein quantity and quality of 1–1b wheat flour loaves supplemented with 10–20% wet alkaline process wheat protein concentrate (WAP‐WPC) were studied. WAP‐WPC was isolated from a pH 9 extract of wheat millrun or shorts by either acid (HCl pH 5) or heat (85°C) and freeze, spray, or drum dried. Acceptable loaves were baked with spray‐ or drum‐dried preparations, with the drum dried, heat precipitated WAP‐WPC performing the best. The lysine content of the control bread, 112 mg/g N, was increased from 177 to 206 mg/g N with the incorporation of 10–20% WAP‐WK. Protein digestibility of loaves supplemented with WAP‐WPC prepared by various methods was ≥90% and the PER ranged from 1.3–1.7 as compared to 0.76 for the wheat flour control.
TRANSIENT STATE HEAT TRANSFER IN STACKS OF HEAT PROCESSED FOOD STORED IN A COMMERCIAL WAREHOUSE
Authors: HAYAKAWA KANICHI , TIMBERS GORDON E. 
Published: August 2010

ABSTRACTTemperatures in selected locations in the stacks of canned tomato juice and jarred relish, which were placed in an uninsulated warehouse shortly after their production, were determined experimentally. Through careful examination of temperature data collected, mathematical formulas were derived for predicting the temperature response of heat processed food in a warehouse stack For this derivation, a formula for transient state heat conduction in an infinite slab was used. Since the apparent Bio number and thermal diffusivity values of a warehouse stack were required for predicting product temperature by using the derived formulas, a method was developed to determine these two parametric values. A set of computer programs (Fortran IV) were prepared for the computerized prediction of product temperatures by using the derived formulas because they are too complex for manual calculations. There is reasonable agreement between theoretically predicted and experimentally determined temperatures. The maximum difference between the two is 10F° or less during the initial period of warehouse storage. The computational procedure developed in the present investigation will provide invaluable means for determining the proper warehouse storage of heat processed food.
ISOLATION AND PURIFICATION OF Clostridium perfringens ENTEROTOXIN BY AFFINITY CHROMATOGRAPHY
Authors: BARNHART H. M. , BULLERMAN L. B. , BALL ELLEN M. , WAGNER FRED W. 
Published: August 2010

ABSTRACTSporulating cells of certain strains of Clostridium perfringens produce an intracellular enterotoxin believed to be the causative agent of C. perfringens food poisoning. Rabbit antibody preparations to both vegetative and sporulating cell extracts were used to purify toxin by differential immuno‐affinity chromatography. Solid phase immune adsorbents were prepared by attaching antibody via α‐amino groups to succinylaminoethyl Sepharose‐4B to give two resins: one binding anti‐vegetative immunoglobulin G (IgG), (V‐resin), the other, antisporulating IgG, (S‐resin). Sporulating cell extract was passed through resin with bound IgG to vegetative cell extract. A large protein fraction representing antigens common to both C. perfringens forms was retained, but toxin was not measurably absorbed to the resin as determined by erythemal activity in rabbits. The toxic fraction was then passed through resin with bound IgG to sporulating cell extract. The majority of the protein did not adhere to this resin; however, that which did, showed erythemal activity in rabbits. Disc‐gel electrophoresis of the protein fraction eluted from resin with bound IgG to sporulating cell extract demonstrated the presence of five components. One elicited erythemal activity in rabbits. The maximum capacity of the V‐resin column was 102 μg of bound protein/ml of resin, and of the S‐resin column, 32 μg of bound protein/ml of resin. A 150‐fold purification was achieved by the procedure. Resins could be used repeatedly.