bluuebunny/crossref_metadata_2025_split huggingface dataset:
What to do for moderate‐to‐severe and active Graves’ orbitopathy if glucocorticoids fail?
Authors: Bartalena Luigi 
Published: February 2010

SummaryTreatment of Graves’ orbitopathy (GO) is a major challenge, and the outcome of medical therapy is unsatisfactory in about one‐third of cases. Glucocorticoids are the first‐line therapy for moderate‐to‐severe and active GO, more commonly given through the intravenous route. Uncertainty remains as to the best therapeutic approach when the initial glucocorticoid treatment provides an incomplete response or no response. The choice largely depends on personal experience because of the limited evidence in this field. In the author’s view, if a first course of glucocorticoids provides a suboptimal response, a second course of intravenous (or oral) glucocorticoids associated with orbital radiotherapy should be given. An alternative might be represented by oral glucocorticoids associated with cyclosporine. The use of biological agents, the most promising being rituximab, is for the time being experimental and warrants support from randomized clinical trials.
ORIGINAL ARTICLE: Effects of rosiglitazone on bone mineral density and remodelling parameters in Postmenopausal diabetic women: a 2‐year follow‐up study
Authors: Berberoglu Zehra , Yazici Ayse C. , Demirag Nilgun G. 
Published: February 2010

SummaryObjective  To evaluate the effect of rosiglitazone on bone metabolism and bone density.Design  An open‐label, randomized, controlled trial of 24‐month duration.Patients and measurements  Obese, postmenopausal women with newly diagnosed diabetes were studied. Before and after the intervention, metabolic bone markers and bone density were assessed.Results  Twenty‐six patients received rosiglitazone (4 mg/day), and 23 remained on diet alone. Serum bone‐specific alkaline phosphatase and osteocalcin levels decreased by 17% (P < 0·001 vs control group) and 26% (P < 0·01 vs control group), respectively, in the rosiglitazone group. There were no significant changes in the deoxypyridinoline levels between the two groups. Annual bone loss at the trochanter and at the lumbar spine associated with each year of rosiglitazone use was 2·56% (P = 0·01 vs control group) and 2·18% (P < 0·01 vs control group), respectively. Femoral neck and total hip bone density declined significantly in both groups (P < 0·01, and P = 0·01, respectively) but was not significantly different between the two groups.Conclusions  Rosiglitazone treatment adversely affects bone formation over a 2‐year period. It increases bone loss at the lumbar spine and trochanter in postmenopausal, type 2 diabetic women. However, bone loss at the total hip did not differ with use of this agent.
Thyroid dysfunction in a UK hepatitis C population treated with interferon‐α and ribavirin combination therapy
Authors: Costelloe Seán J. , Wassef Nancy , Schulz Josephine , Vaghijiani Tina , Morris Catherine , Whiting Stephen , Thomas Michael , Dusheiko Geoffrey , Jacobs Michael , Vanderpump Mark P. J. 
Published: February 2010

SummaryObjective  To assess the incidence of thyroid dysfunction (TD) in a UK cohort of patients with hepatitis C virus (HCV) infection treated with interferon‐α (IFNα) and ribavirin combination therapy (IFN/RBV).Design, patients and measurements  A retrospective study of 288 patients who received IFN/RBV for HCV during a 2‐year period from January 2006 was performed. Thyroid function was assessed during a 24‐week or 48‐week course of IFN/RBV. If serum thyrotrophin (TSH) became undetectable (<0.01 mU/l) and serum free thyroxine (T4) was raised, a diagnostic thyroid isotope scan was performed.Results  Full medical records were examined for 260 patients (172 men, 88 women) included in the study, of whom 22.3% (16.9% of men, 33.0% of women) developed TD during IFN/RBV. In total, 10.4% developed a suppressed serum TSH (0.8% Graves’ disease, 9.6% transient thyroiditis) while 11.9% developed an elevated serum TSH with 1.5% becoming permanently hypothyroid and requiring levothyroxine therapy. Women had a relative risk (RR) for developing TD of 1.96 (CI: 1.75–3.03, P = 0.004). A serum TSH ≥1.75 mU/l and a positive thyroid peroxidase (TPO) antibody titre pretherapy were associated with RRs for progression to TD of 6.02 (CI: 2.95–12.78, P < 0.0001) and 4.35 (CI: 2.58–6.52; P < 0.0001), respectively, while combination of baseline TSH and TPO antibody data predicted progression to TD with a sensitivity of 94.7%.Conclusions  Although TD was common in this cohort, just 2.3% developed TD that required ongoing therapy. Pre‐IFN/RBV serum TSH and TPO antibody titre were found to predict progression to TD in this group of patients.
Migration for velocity and attenuation perturbations
Authors: Hak Bobby , Mulder Wim A. 
Published: February 2010

ABSTRACTMigration maps seismic data to reflectors in the Earth. Reflections are not only caused by small‐scale variations of the velocity and density but also of the quality factor that describes attenuation. We investigated scattering due to velocity and attenuation perturbations by computing the resolution function or point‐spread function in a homogeneous background model. The resolution function is the migration image of seismic reflection data generated by a point scatterer. We found that the resolution function mixes velocity and attenuation parameter perturbations to the extent that they cannot be reconstructed independently. This is true for a typical seismic setting with sources and receivers at the surface and a buried scatterer. As a result, it will be impossible to simultaneously invert for velocity and attenuation perturbations in the scattering approach, also known as the Born approximation.We proceeded to investigate other acquisition geometries that may resolve the ambiguity between velocity and attenuation perturbations. With sources and receivers on a circle around the scatterer, in 2D, the ambiguity disappears. It still shows up in a cross‐well setting, although the mixing of velocity and attenuation parameters is less severe than in the surface‐to‐surface case. We also consider illumination of the target by diving waves in a background model that has velocity increasing linearly with depth. The improvement in illumination is, however, still insufficient to remove the ambiguity.
Storage temperature and packaging condition affect the total phenolic content and antioxidant activity of black soybeans and koji
Authors: Huang Ru‐Yue , Wang Yen‐Ju , Sheen Lee‐Yan , Chou Cheng‐Chun 
Published: February 2010

SummaryIn this study, powders of steamed black soybeans and the Aspergillus awamori‐fermented black soybeans (koji) were subjected to storage at 4 °C and 25 °C with or without deoxidant and desiccant for 120 days. It was found that total phenolic content and the antioxidant activity including the DPPH radicals scavenging effect, Fe2+‐chelating ability and reducing activity of the methanol extracts from black soybeans and koji decreased as the storage period was extended. Furthermore, storage temperature and packaging condition affected the antioxidant activity of the methanol extracts of black soybeans and koji. After 120‐day storage, extract from black soybeans holding at 4 °C with deoxidant and desiccant exhibited the highest residual of DPPH radicals scavenging effect, Fe2+‐chelating ability and reducing activity of 71.78%, 72.66% and 70.04%, respectively. Meanwhile, the highest residual of 77.78%, 81.71% and 85.05% respectively, was noted with extract from koji held at 25 °C with deoxidant and desiccant.
Oxidative stability of camelina oil in salad dressings, mayonnaises and during frying
Authors: Eidhin Deirdre Ní , O’Beirne David 
Published: February 2010

SummaryOxidative stability of omega‐3 rich camelina oil in food products and during frying was evaluated and compared with sunflower oil. Camelina oil‐based salad dressings were of similar oxidative stability to those prepared with sunflower oil, as indicated by predominantly insignificant (P > 0.05) differences in peroxide values (PV), ρ‐anisidine values (AV), total oxidation values (TOTOX), conjugated diene levels (CD) and conjugated triene levels (CT). However, thiobarbituric acid reactive substances (TBARS) were significantly higher (P < 0.05) for camelina oil and salad dressings throughout storage. Camelina and sunflower oils, alone and in salad dressings or mayonnaises, were acceptable to a sensory analysis panel with slightly lower scores for camelina oil. PV, AV and TOTOX values were similar for camelina and sunflower oil during deep frying but while PVs remained low (<10 meq kg−1), AV and TOTOX values increased quickly. TBARS values were significantly higher in deep‐frying camelina oil and ‘fishy’ odours were observed.
Screening of Bifidobacterium spp. based on in vitro growth responses to bovine lactoferrin
Authors: Morshedur Rahman Md. , Kim Woan‐Sub , Kumura Haruto , Shimazaki Kei‐ichi 
Published: February 2010

SummaryIn the present study, we investigated the in vitro growth responses of fourteen strains of four Bifidobacterium spp. (Bifidobacterium infantis, B. breve, B. bifidum, B. longum) against bovine lactoferrin (bLf) at various concentrations. Bacterial strains were grown in deMan, Rogosa and Sharpe (MRS) broth with or without bLf, and growth was monitored by measuring absorbance at 660 nm. A dose‐dependent and strain‐dependent growth response was observed. Bifidobacterium spp. were ranked into high, medium and low according to their calculated relative growth response levels against lactoferrin (Lf). Strains showed better growth responses against holo‐type Lf. However, no inhibitory effects at high concentrations (4 mg mL−1) or with apo‐type Lf were observed. These results strongly suggest that the growth response of Bifidobacterium spp. against bLf may be a selection criterion for their use in fermented products. In addition, use of holo‐type Lf in fermented food products may be more effective for probiotic growth, and could also be used as a source of iron to the host.
A study of the physicochemical and sensory properties of organic and conventional potatoes (Solanum tuberosum) before and after baking
Authors: Gilsenan Clare , Burke Róisín M. , Barry‐Ryan Catherine 
Published: February 2010

SummaryThe objective of this study was to investigate if there were any differences in the physicochemical and sensory properties of organic and conventional potatoes (cv. Orla). The conventional potatoes had a lower dry matter content (P ≤ 0.05) and a slightly softer texture (P ≤ 0.05) than the organic potatoes. The trained panel perceived the conventional baked potato to be slightly softer, less adhesive and wetter than the organic baked potato (P ≤ 0.05). However, the consumer panel found no significant difference between the organic and conventional baked potato samples for the sensory attributes of appearance, aroma, texture and taste acceptability.
Effects of mineral oil coating on internal quality of chicken eggs under refrigerated storage
Authors: Jirangrat Wannita , Torrico Damir Dennis , No June , No Hong Kyoon , Prinyawiwatkul Witoon 
Published: February 2010

SummaryThe selected internal qualities (weight loss, Haugh unit, yolk index, and albumen pH) of noncoated and mineral oil‐coated chicken eggs during 15 weeks of storage at 4 °C and/or during 5 weeks of storage at 25 °C were evaluated. Results indicated that, without refrigeration, the noncoated and mineral oil‐coated eggs rapidly changed from AA to C and B grades as measured by Haugh unit, respectively, after 5 weeks of storage. However, the AA quality of the noncoated eggs could be maintained under refrigerated storage (4 °C) for at least 5 weeks. The mineral oil coating and refrigerated storage (4 °C) synergistically minimised weight loss and preserved the albumen and yolk qualities of chicken eggs during a long‐term storage. At 4 °C, the mineral oil‐coated eggs preserved the initial AA grade for at least 15 weeks with l.19% weight loss.
Proteolysis and texture changes of a Spanish soft cheese (‘Torta del Casar’) manufactured with raw ewe milk and vegetable rennet during ripening
Authors: Francisco‐José Delgado , Joaquín Rodríguez‐Pinilla , José González‐Crespo , Ramírez Rosario , Isidro Roa 
Published: February 2010

SummaryProteolysis and textural changes of the Spanish ewe raw milk soft cheese of the Protected Designation of Origin Torta del Casar were studied in four different stages of ripening, with 1, 30, 60 and 90 days. In general, proteolysis in Torta del Casar cheese was weak at 1 and 30 days and it was more intense between the 30–60 days of ripening. Soluble nitrogen non‐protein nitrogen, polypeptide N and free amino acids values significantly increased during cheese ripening. Protein and casein nitrogen decreased significantly after 60 days of ripening resulting in the increase of the other nitrogen fractions measured. Caseins changes determined by capillary zone electrophoresis showed that proteolysis of β‐casein occurred faster than αs1‐casein but the latter suffered higher proteolytic degradation at the end of ripening (day 90). This pattern of degradation of caseins is reversed in other cheeses made with animal rennet. Texture analysis showed that firmness and consistency decreased along ripening while adhesiveness increased. Highly significant correlations were found between textural parameters, residual caseins levels and nitrogen fractions during maturation, which shows the importance of proteolytic changes for an optimal texture formation.
Characterisation of Argentinean honeys and evaluation of its inhibitory action on Escherichia coli growth
Authors: Fangio Maria Florencia , Iurlina Miriam Ofelia , Fritz Rosalia 
Published: February 2010

SummaryThe aim of this work was to evaluate the physicochemical, sensory and Escherichia coli growth inhibitory characteristics of honey of different botanical sources from two geographic origin of Argentina. Honeys were obtained from apiaries located in two zones. The floral identification of honeys allowed to clustered them as monofloral, mixed and polyfloral honeys. The study of the physicochemical parameters such as colour, free acidity, pH and moisture showed that the last one reflected significant differences between honeys. These differences were markedly reflected in the average values of moisture content for each zone, being 18.96% and 14.29% to centre and east zone, respectively. In general, honeys evaluated presented an inhibitory effect on the E. coli growth at different periods of time (bacteriostatic action). Only, two of the samples would show a bactericide action against E. coli at 48 h of incubation. Honeys with higher non‐hydrogen peroxide activity, were collected from a same geographic place at the same season of year, showing a relationship between the antimicrobial activity and the geographic origin, which could be associated with the typical flora of the place.
Enzymatically modified tea seed oil as cocoa butter replacer in dark chocolate
Authors: Zarringhalami Soheila , Sahari Mohammad Ali , Barzegar Mohsen , Hamidi‐Esfehani Zohreh 
Published: February 2010

SummaryCocoa butter replacer (CBR) was prepared by enzymatic interesterification of hydrogenated and solid fraction (SF) of tea seed oil at weight percent ratio of 30:70, using sn‐1,3 specific lipase from Thermomyces lanuginosus. Dark chocolate samples were then prepared with the prepared CBR as a replacement for 5%, 10%, 15% and 20% of cocoa butter (CB) and the effect of the replacement on hardness (as a key quality factor in chocolate) of the chocolate samples was investigated. Results showed that chocolate samples containing 5% and 10% of interesterified sample (EIS), had the closer texture to that of CB chocolate than other samples. The solid fat content (SFC) profiles also revealed that blending 10% of EIS with CB in chocolate formulation dose not affect the sharp melting point of CB. Based on the results taken from bloom formation, polymorphic structure and sensory evaluation, adding up to 10% of EIS in chocolate formulation reduces the bloom development without adverse affecting the desirable β crystal formation and sensory qualities in the chocolate samples.
Desorption isotherms and thermodynamic properties of sweet corn cultivars (Zea mays L.)
Authors: De Oliveira Gabriel Henrique Horta , Corrêa Paulo Cesar , Araújo Eduardo Fontes , Valente Domingos Sárvio Magalhães , Botelho Fernando Mendes 
Published: February 2010

SummaryThe desorption isotherms and thermodynamic properties of two cultivars of sweet corn were obtained during the drying process of these products. The isotherms were determined by a dynamic method for various temperature and humidity conditions. Equilibrium moisture content (Xeq) data were correlated by the Guggenheim–Anderson–de Boer model and an artificial neural network (ANN) model. These models were fitted to the experimental data. The Xeq for corn grain increased with an increase in the relative humidity at fixed temperature and decreased with an increase in temperature at a constant relative humidity. The experimental data were analysed by a thermodynamic approach to obtain the isosteric heat of desorption (ΔH), differential entropy (ΔS), activation energy (Ea) and Gibbs free energy (ΔG). The ΔH and ΔS increased with a decrease in moisture content, while ΔG decreased exponentially with an increase in Xeq. The Arrhenius equation was used to obtain Ea values, with Supersweet corn having higher Ea.
Antioxidant activity of two yeasts and their attenuation effect on 4‐nitroquinoline 1‐oxide induced in vitro lipid peroxidation
Authors: Chen Li‐Shui , Ma Ying , Chen Li‐Jun , Zhao Chang‐Hui , Maubois Jean‐Louis , Jiang Tie‐Ming , Li Hai‐Mei , He Sheng‐Hua 
Published: February 2010

SummaryTo obtain functional yeast with antioxidant ability for food industry, the antioxidant activity of intact cell and intracellular cell‐free extract of Pichia fermentans BY5 and Issatchenkia orientalis BY10 was investigated. Both intact cell and extract of them demonstrated antioxidant activity ranged from 49% to 68%. The ability to scavenge 1, 1‐diphenyl‐2‐picrylhydrazyl free radicals were 12–41%. Furthermore, the reducing activity, Fe2+‐chelating ability, scavenging of reactive oxygen species of extracts illuminated these two isolates had excellent antioxidant ability. And then, the attenuated effect of cell‐free extracts from these two strains was evaluated using 4‐nitroquiunoline 1‐oxide (4‐NQO) as an inducing reagent. The results indicated that the addition of extraction inhibit the lipid peroxidation induced by 4‐NQO, which mainly caused by the protective intracellular protein rather than the polysaccharides. Therefore, these two yeast strains have potential to be utilised for production of functional foods.
Enzymatic production of bioactive protein hydrolysates from tuna liver: effects of enzymes and molecular weight on bioactivity
Authors: Ahn Chang‐Bum , Lee Ka‐Hwa , Je Jae‐Young 
Published: February 2010

SummaryTuna liver is fish by‐product, which is normally discarded and/or used as fish meal and animal feed because of poor functionality. In this study, we attempt to recover functional peptides from tuna liver protein by enzymatic hydrolysis using various proteases, and further hydrolysates were fractionated into four categories base on their molecular weight (MW) by ultrafiltration membranes. All fractionated hydrolysates produced by Alcalase, Neutrase and Protamex following Flavourzyme hydrolysis showed excellent antioxidant activities against DPPH, hydrogen peroxide and hydroxyl radical scavenging, and reducing power. Their bioactivity was dependent on treated enzymes, and antioxidant activities of fractions dependent on employing bioassay. Moreover, they confirmed antioxidant ability toward the protection effects on hydroxyl radical‐induced DNA damage by the measuring the conversion of supercoiled pBR322 plasmid DNA to the open circular form. In addition, all fractionated hydrolysates inhibited acetylcholinesterase activity, which is involved in Alzheimer’s diseases, and high MW fractions showed high AChE inhibition activity than those of low MW fractions.
Volatile composition of functional ‘a la Piedra’turrón with propolis
Authors: Narbona Elena , García‐García Elena , Vázquez‐Araújo Laura , Carbonell‐Barrachina Ángel A. 
Published: February 2010

Summary‘A la piedra’turrón is the simplest version of turrón and was used as model matrix to add a functional ingredient: bee propolis (0.05%). Propolis possesses antibacterial, antifungal and antiviral properties; however, its flavour is quite intense and not expected in confections. The aroma profiles of control and functional ‘a la piedra’ (ALP) turrón were studied. A total of fifty‐nine compounds were detected, including mainly terpenes (twenty‐one), terpenoids (fourteen) and aldehydes (eight). Most of these compounds come from lemon peel (thirty‐four out of fifty‐nine). However, descriptive sensory analysis proved that other attributes, such as toasted, nutty, cinnamon, sweet and aftertaste, were also of importance. The addition of propolis at the selected ratio did not changed neither the instrumental aroma profile nor the descriptive sensory profile of this confection but will improve its health benefits by incorporating into the consumers’ diet 50 mg propolis per 100 g of functional ALP turrón.
Micro, macro mineral and proximate composition of Atlantic bonito and horse mackerel: a monthly differentiation
Authors: Özden Özkan 
Published: February 2010

SummaryAtlantic Bonito and horse mackerel were investigated for proximate and elemental composition throughout the year. Two fish species were collected from the Istanbul local fish market from December (2006) to November (2007) during the fishing season. Highest protein values were found in the June for Atlantic Bonito, in July for horse mackerel. Highest fat value of Atlantic Bonito and horse mackerel were determined in November. Trace and potential toxic minerals (mercury, cadmium, lead, copper and zinc) exceeded the legislative limits in some months of the year. The highest concentration among the elements was obtained for sodium, potassium, calcium, magnesium, manganese, iron, zinc, iodine and selenium throughout the year.
The effects of chickpea on the functional properties of white and whole wheat bread
Authors: Yamsaengsung Ram , Schoenlechner Regine , Berghofer Emmerich 
Published: February 2010

SummaryThe effects of the addition of chickpea (Cicer arietinum), emulsifier and altered amount of water on the functional properties (bread volume, colour of crust, crumb texture and crumb porosity) of white and whole wheat bread were investigated applying a screening three factorial design. Addition of chickpea increased crumb firmness and slightly decreased bread volume in both bread types. Addition of emulsifier increased bread volume and decreased bread firmness. Altering the amount of water addition had no significant effects on white bread, but decreased crumb firmness and increased bread volume in whole wheat bread. None of the investigated parameter had an effect of whole wheat bread colour, while in white bread chickpea addition increased darkness and yellowness of the bread. Optimum addition for breads of highest quality would be 56.9–58% water, 1.0% emulsifier and 10.0–16.0% chickpea in white bread and 58% water, 1.0% emulsifier and 11.8% chickpea in whole wheat bread.