bluuebunny/crossref_metadata_2025_split huggingface dataset:
Monilethrix: a keratin hHb6 mutation is co‐dominant with variable expression
Authors: Zlotogorski A. , Horev L. , Glaser B. 
Published: August 2010

AbstractMonilethrix is a rare autosomal dominant disease characterized by hair fragility and hyperkeratotic papules. Mutations in type‐II hair specific keratins hHb6 and hHb1 have recently been reported. We describe a large family with a E410D mutation in the evolutionary conserved helix termination motif of keratin hHb6 that was variably expressed among 12 heterozygous members, and severely expressed among 3 homozygous members. These 3 patients had essentially complete lack of scalp hair since the age of 2 months with no improvement over time as well as follicular keratotic involvement extensively expressed over the scalp and large body areas. The variability seen in heterozygous patients, along with seasonal and pregnancy‐related improvement suggest that other genetic or environmental factors may modify keratin gene expression. This represents the first report of a co‐dominant keratin hHb6 mutation resulting in severe disease.
Bidirectional modification of IL‐6 expression by angiotensin II in human dermal fibroblasts
Authors: Steckelings U. M. , Rompe F. , Reinemund J. , Artuc M. , Unger TH. 
Published: August 2010

Recently, we demonstrated the presence of a complete rennin–angiotensin system in human skin and the up‐regulation of angiotensin AT1‐ and AT2‐receptors in cutaneous wounds. However, the characterisation of cutaneous actions of angiotensin II (Ang II) under physiological or pathophysiological conditions is only at the very beginning. It is well established for non‐cutaneous tissues that the AT1‐receptor (AT1‐R) mediates pro‐inflammatory actions. The role of the AT2‐receptor (AT2‐R) is far less understood. In order to look for a putative role of Ang II in cutaneous inflammation, we chose interleukin 6 (Il‐6) as a representative inflammation marker. Il‐6 expression was studied in response to Ang II with or without co‐stimulation by TNFalpha, and it was distinguished between AT1‐ or AT2‐receptor‐mediated responses, respectively.Human primary dermal fibroblasts (passage 3–5) were isolated from female thoracic skin derived in the course of cosmetic breast surgery. Fibroblasts were stimulated with Ang II (10−7 M) for 24 h and co‐incubated with irbesartan (10–5 M; AT1‐receptor antagonist) or PD 123319 (10–5 M; AT2‐receptor antagonist), respectively. The same experiment was performed on a second set of cells, additionally treated with TNFalpha (10 ng/ml) in order to stimulate Il‐6 expression and to examine the effect of Ang II on elevated Il‐6 levels. Moreover, AT2‐R mediated effects were determined by incubation of cells with the novel AT2‐R agonist Compound 21. Il‐6 mRNA was detected by Real‐Time‐PCR.Ang II stimulated Il‐6 expression fivefold. This stimulation could be inhibited by irbesartan, but not by PD 123319. TNFalpha caused a marked increase in Il‐6 expression, which could be inhibited by AT2‐receptor stimulation (by Ang II in the presence of irbesartan or by Compound 21). The effect of Compound 21 was abrogated by PD 123319. Intracellular signalling leading to the induction of IL‐6 expression via the AT1‐R seemed to involve the CYP‐dependent arachidonic acid metabolite 20‐hydroxyeicosatetraenoic acid (20‐HETE). A CYP‐dependent metabolite involved in the AT2‐R mediated effects on IL‐6 expression could not be defined.Thus, in human dermal fibroblasts, Il‐6 expression is stimulated by TNFalpha and to a lesser extent by Ang II via the AT1‐receptor. In contrast, Ang II via the AT2‐receptor diminishes TNFalpha‐induced Il‐6 expression. Consequently, Ang II may be involved in cutaneous inflammation by a dual mechanism: it acts pro‐inflammatory via the AT1‐receptor and anti‐inflammatory via the AT2‐receptor.
Hormone‐related hair disorders – from clinical needs to new therapeutic perspectives
Authors: Blume‐Peytavi U. , Mandt N. , Lademann J. , Vogt A. 
Published: August 2010

The hair follicle and its appendages are important target structures for hormones. Plasma levels, local hormone metabolism and differential receptor expression regulate hair growth and hair cycling as well as sebaceous gland function. Even minor imbalances in this system, e.g. abnormal expression of hair follicle‐associated isoenzymes, may cause clinical symptoms such as hair loss, seborrhoea or hirsutism.Conventional therapeutic strategies, which aim to control peripheral hyperandrogenism, include systemic administration of androgen inhibitors (e.g. oral contraceptives, GnRH analogues), peripheral androgen blockers (CPA, CMA, glutamide, finasteride) as well as topical application of estrogens. As our knowledge about hormone systems and their complex interactions increases, new molecules are gaining importance: rosiglitazone and metformin are compounds which increase the sensitivity to insulin, topical application of minoxidil has been shown to regulate perifollicular blood flow and vascularization, and anti‐inflammatory compounds can as well be beneficial in the treatment of androgenetic alopecia.Because such therapies are, still, rather unspecific, current research focuses on the development of individualized strategies which allow to specifically treat the various manifestations caused by hormone‐related disorders. From our perspective, the aims of future drug development are as follows.In the first place, the identification of new targets, possibly beyond sex steroids in the narrow sense is highly important. Components of the POMC‐system, for example, have been shown to regulate cell differentiation and also hair cycling.And secondly, to develop drug delivery systems, which allow to specifically directing active compounds to target structures. Such improved drug delivery may allow to reduce side‐effects and to increase the efficacy of current therapies. Studies by our group and others suggest that microparticles, due to their ability to aggregate in the hair follicle openings, are promising drug delivery systems. In fact, we recently reported that the penetration depths of transcutaneously applied microparticles into the follicular duct depends on the size of the particles and on the dimension of the hair follicle, suggesting that particle‐based drug delivery systems allow to selectively target hair follicle compartments such as the entry level of the sebaceous duct or the bulge region.
Effects of fasting on hematologic and clinical chemical values in cynomolgus monkeys (Macaca fascicularis)
Authors: Zeng X.‐C. , Yang C.‐M. , Pan X.‐Y. , Yao Y.‐S. , Pan W. , Zhou C. , Jiang Z.‐R. , Chang Y. , Ma J. 
Published: August 2010

AbstractBackground Fasting is an important pre‐analytical factor that may affect clinical pathology parameters in toxicological and pharmacological studies. Little information is available on how fasting affects clinical pathology parameters in cynomolgus monkeys (Macaca fascicularis).The aim of this study was to evaluate the influence of fasting on clinical pathology parameters in healthy adult cynomolgus monkeys.Methods Five female and six male cynomolgus monkeys were fasted for 0, 8, 16, and 24 hours. Changes in body weight (BW), core hematologic, and serum clinical chemical parameters were evaluated.Results The BW significantly decreased after 24 hours of fasting. Significant decreases in red blood cell count, hemoglobin, hematocrit, and mean corpuscular volume and increases in mean cell hemoglobin and mean cell hemoglobin concentration were observed at 16 hours in males. In females, increasing the duration of fasting caused a significant time‐dependent increase in platelets. Blood urea nitrogen showed significant decreases in female and male monkeys after fasting. Alkaline phosphatase increased in females after fasting. Aspartate transaminase significantly increased both in females and males at 8 hours. In females, alanine transaminase and lactate dehydrogenase significantly increased at 8 hours. Albumin significantly decreased in males 24 hours, but increased in females 16 hours after fasting. Serum glucose and triglyceride were not affected by fasting. Serum calcium decreased and inorganic phosphorus increased in males after fasting.Conclusion These results suggested that clinical pathology data would vary after fasting. The decision to feed or fast before blood collection for clinical pathology tests should be made based on careful consideration.
Biochemical bone markers in the assessment and pamidronate treatment of children and adolescents with osteogenesis imperfecta
Authors: Åström E , Magnusson P , Eksborg S , Söderhäll S 
Published: August 2010

AbstractAim: To assess the role of biochemical bone markers in classification of children with osteogenesis imperfecta (OI), their possible association with vertebral compression fractures in milder forms of OI and their role in monitoring of intravenous pamidronate (APD) treatment.Methods: Serum total alkaline phosphatase (ALP), bone ALP isoforms (in a subgroup), osteocalcin, type I procollagen carboxy‐terminal propeptide, carboxy‐terminal telopeptide of type I collagen, and urine deoxypyridinoline (DPD) were measured in a cross‐sectional study of 130 untreated individuals, 0.25–20.9 years (median 6.7), with OI types I, III and IV. Of those, sixty‐nine were also assessed longitudinally during monthly APD treatment. Bone mineral density (BMD) was measured by dual‐energy X‐ray absorptiometry.Results: Significant differences in bone markers, however not sufficient for individual clinical use, were found in the larger untreated group but not between subgroups with or without vertebral compressions. All bone markers decreased during treatment for 1.0–12.5 years, but with different relative amounts. Changes were not correlated to the improvement in BMD, mobility or pain.Conclusion: Bone markers are, despite significant differences, not useful for the classification of OI type in the individual child and are not associated with vertebral compressions. Serum ALP and urinary DPD are sensitive in monitoring bisphosphonate treatment.
Polymorphisms within exon 9 but not intron 8 of the vitamin D receptor are associated with the nephropathic complication of type‐2 diabetes
Authors: Nosratabadi R. , Arababadi M. K. , Salehabad V. A. , Shamsizadeh A. , Mahmoodi M. , Sayadi A. R. , Kennedy D. 
Published: August 2010

SummaryThe impact of several environmental and genetic factors on diabetes and its complications is well documented but there is an urgent need to understand more about genetic risk factors associated with this disease. The present study was aimed at examining the two single nucleotide polymorphisms (SNP) in intron 8 and exon 9 of the vitamin D receptor (VDR) gene in nephropathic and non‐nephropathic type‐2 diabetic patients. In this clinical study, peripheral blood samples were obtained from 100 type‐2 diabetic patients, 100 nephropathic type‐2 diabetic patients and 100 healthy controls. DNA was extracted and polymerase chain reaction‐restriction fragment length polymorphism (PCR‐RFLP) was performed to examine two SNP polymorphisms within the VDR gene. Our results showed a significant difference in the Taq‐1 evaluated genotypes of exon 9 in the VDR gene of diabetic individuals with (P = 0.012) and without (P ≤ 0.001) nephropathy. Analysis of the Taq‐1 evaluated alleles of nephropathic (P = 0.917) and non‐nephropathic (P = 1.000) did not show a significant difference. We also evaluated the intron 8 Apa‐1 alleles in patients with (P = 0.480) and without nephropathy (P = 0.543) and determined there were no differences between these groups. Our results also showed that the frequency of Apa‐1 genotypes did not differ in nephropathic (P = 0.224) and non‐nephropathic (P = 0.236) diabetic patients. Based on our results, it can be concluded that VDR and its functional polymorphism in exon 9 may play an important role in pathogenesis of type‐2 diabetes and more investigations are required to clarify their role in nephropathy.
Consumer assessment of crispness of pressure fried chicken nuggets using nitrogen gas
Authors: Ballard Tameshia S. , Mallikarjunan Parameswarakumar , Duncan Susan E. 
Published: August 2010

AbstractForty untrained human subjects were used to determine if sensory differences exist between breaded chicken nuggets fried using three treatment combinations: (i) nuggets coated with 3% methylcellulose incorporated into the predust and fried using nitrogen gas; (ii) uncoated nuggets fried using steam, and (iii) uncoated nuggets fried using nitrogen gas. Chicken nuggets were fried in a modified restaurant‐type pressure fryer at 175°C and 163 kPa for 240 s. Samples were held under a heat lamp (60°C) for 15 min prior to evaluation. A nine‐point simple intensity scale was used to evaluate product attributes (crispness, juiciness, oiliness and flavor). A nine‐point hedonic scale was used to determine overall liking. No significant differences were found among samples as related to crispness, juiciness, oiliness and flavor. No one sample was preferred over the other. Although no statistical differences were found between treatments, there were advantages of frying using a nitrogen gas flow system.
Consumer‐driven development: coffee beverage mindsets for three commercial venues
Authors: Moskowitz Howard , Katz Rachel , Krieger Bert , Cappuccio Roberto 
Published: August 2010

AbstractThis paper presents results from part of a larger‐scale development study on coffee. The study deals specifically with new concepts of coffee beverages designed for three specific coffee venues: Burger King, Dunkin Donuts and Starbucks. The method used internet‐based conjoint measurement, where the rating scale was ‘appropriate’ for the specific venue. This ‘bottom‐up’ approach allows the researcher to identify which characteristics of a coffee beverage are suitable for a particular venue, and whether there exist segments that show different response patterns, even for a beverage designed for a particular venue. The results suggest modest differences in the features of a coffee beverage that would fit each venue, but with the existence of segments of individuals who want radically different products. These segments exist in all venues.
Physico‐chemical qualities of minimally processed carrot stored under vacuum
Authors: Rocha Ada M. C. N. , Mota Catarina C. A. R. , Morais Alcina M. M. B. 
Published: August 2010

AbstractIn the last decades, consumers have become more health conscious in their food choices, but they have also less time to prepare healthy meals. Increased consumer interest in fruits and vegetables as healthy foods in association with a modification of lifestyles has accelerated and increased efforts to find potential alternatives to the traditional consumption of fresh fruit and vegetables. This situation opens the possibility for new categories of products that are intended to be presented to foodservice operators conveniently peeled, cored or sliced in prepared packages, with fresh‐like quality; they are called minimally processed (MP). The use of vacuum packaging presents a potential alternative to achieve an inhibition of the progress of deterioration of foodstuffs. In this study, the physical qualities of MP carrots (cv. Nantes) stored under refrigeration and in vacuum packaging were evaluated. The beneficial effect of vacuum packaging was noticeable only in the colour, sugar content and phenolic compounds of carrots.
Silicone bakeware: does it deliver a better product?
Authors: Barber Nelson , Scarcelli Joe , Almanza Barbara A. , Daniel James R. , Nelson Doug 
Published: August 2010

AbstractCurrent research on the effectiveness of silicone bakeware is extremely limited; trade journals, magazine articles and newspapers are the only available sources of information on this topic. This literature claims that silicone bakeware is nonstick with ease of product removal and cleaning and provides for even heat distribution. The purpose of this work is to evaluate these claims and to compare the quality of silicone‐baked items to similar items baked in standard bake pans using visual, physical and sensory evaluation techniques. The results of this study determine that cake products baked in traditional metal bakeware showed better crust color and texture development and delivered a moister product. The silicone bakeware produced a cake with greater volume.
An evaluation of ozonated water as an alternative to chemical cleaning and sanitisation of beer lines
Authors: Fielding Louise M. , Hall Andrew , Peters Adrian C. 
Published: August 2010

AbstractA reduction in beer quality may arise from biofilm development in beer lines. Regular cleaning is, therefore, essential. A comparison between traditional chemical cleaner and ozonated water was made using a model dispense system, challenged with organisms isolated from a brewery (Enterobacter and yeast). The effect of each treatment on survival and biofilm formation at four sites in the model was investigated. Both systems reduced biofilm from initial levels by 3 (ozone) and 2.7 logs (chemical). Non‐recirculation of media mimicked the effect of biofilm formation upon the microbial load of dispensed beer. Ozonated water gave a significantly higher reduction than chemical cleaner. Ozonated water also resulted in a reduction in microbial counts, with the exception of the fob detector, during a dispense protocol that mimicked normal‐use conditions. Ozonated water has the potential for use as a cleaning and sanitisation agent for commercial beer lines as it leaves no residues, preventing possible product taint.
Assessing the potential of Streptococcus pyogenes and Staphylococcus aureus transfer to foods and customers via a survey of hands, hand‐contact surfaces and food‐contact surfaces at foodservice facilities
Authors: DeVita Michael D. , Wadhera Rishi K. , Theis Monica L. , Ingham Steven C. 
Published: August 2010

Abstract Streptococcus pyogenes is an important cause of throat infection that may be transmitted by food. Staphylococcus aureus is a major cause of food intoxication. Both organisms can be transferred to foods or food‐contact surfaces via food handlers. Because both S. pyogenes and S. aureus are hemolytic, the potential for their transfer in a foodservice setting could be assessed by sampling hands, hand‐contact surfaces and food‐contact surfaces for hemolytic bacteria. We performed such a survey at four foodservice facilities from December 2005 to March 2006. Of the 189 total samples, hands (50%), cart handle (40%), pan bottom (38%), door handle (25%) and utensil wrapper (25%) were most often contaminated with hemolytic bacteria. Hand‐contact surfaces were more often contaminated than food‐contact surfaces. S. pyogenes was not isolated but the potential pathogen Streptococcus agalacticae was isolated from one door handle. S. aureus was isolated from a cart handle sampled during the same shift.
Utilising natural emulsifiers for formulation of low‐fat traditional Indian gravy mixes
Authors: Mahesh Purnima , Gowri Bindiganavale Srihari , Prakash Jamuna 
Published: August 2010

AbstractThe objective of the study was to formulate low‐fat gravy mixes for curries using oilseeds, which are known to function as natural emulsifiers, namely cashew nuts, and sesame, watermelon and poppy seeds. The functionality of oilseeds was determined in terms of water‐ and fat‐absorption capacities and emulsifying properties. These oilseeds were used as oil replacements in the preparation of vegetable‐ or legume‐based curries. Traditional oil‐based samples served as a control for comparison of quality. The prepared curries were analysed for fat content and sensory attributes. A part of the gravy mix was also frozen and used after 30 days for the preparation of legume‐based curry. Results revealed that the fat content of oilseeds ranged from 48 to 53%; protein content, 17–29%; emulsification capacity, 58–62%; and emulsion stability, 200–233%. Formulated gravy mixes resulted in 70–80% lesser oil in curries in comparison with the control. The sensory attributes of low‐fat vegetable curry were similar to those of the control; however, low‐fat legume‐based preparations were found to have significantly lower sensory quality. In curries made out of frozen curry mixes, the sensory attributes of cashew nut‐based curry were similar to those of the control. It can be concluded that natural emulsifiers or oilseeds can be used as oil replacements in the preparation of low‐fat gravy mix for Indian curries.
How clean is that cafe? Online hygiene inspection reports for consumers
Authors: Worsfold Denise , Worsfold Philip Mark 
Published: August 2010

AbstractScores on Doors is an information service on the hygiene reports of food businesses provided by some local councils in the UK. The usual channel for conveying this information is the local council website. Online information provided by four local councils on hygiene information of food premises was assessed to determine how user‐friendly and informative they were. It was found that these websites provided the consumer with relatively easy and quick access to information on the hygiene standards of the local restaurants. There was some difficulty in selecting the best search terms because of differences in the naming of the information schemes. All the websites provided information on inspection dates and gave a rating or score for the businesses together with some explanation on the meaning of the score in terms of the standard of hygiene it represented. Some websites gave information on risk ratings of premises. It remains to be seen how extensively consumers will use this channel of information to make informed choices when eating out.
Marketing nutrition through a corporate intranet*
Authors: Bruen Diana , Pollock J. Cara , Zirpolo Kathryn Kelley , Vieira Edward T. , Herbold Nancie 
Published: August 2010

AbstractThe purpose of this study was to assess the effectiveness of pop‐up messages promoting the consumption of fruits and vegetables in a corporate setting. Fun food facts and nutritional information about fruits and vegetables were marketed through electronic pop‐up messages attached to a corporate intranet menu. A Pearson's correlation, between total fruit sales and website hits during the test period, showed a moderately positive correlation. This, however, was weaker than the correlation found during the baseline period. No significant differences were found concerning total fruit sales between the pretest, baseline and test periods. Daily menu website at the beginning of the workweek had significantly lower hits than the previous year. The mean cafeteria menu website hits at the end of the workweek were higher during the intranet intervention. Results indicate that an intranet intervention implemented at the end of the workweek could effectively market healthful cafeteria food options to corporate employees.
Sensory evaluation of salted trans fat‐free french fries vs. salted trans fat french fries
Authors: Bordi Peter L. , Stokols Jennifer H. , Hack Danielle M. , Rager Michele D. , Hessert S. William 
Published: August 2010

AbstractThis sensory analysis study sought to determine consumer preferences of two fry oils and two types of french fries according to taste, texture and appearance characteristics. Specifically, the aim was to assess the acceptability of substituting trans fat‐free french fries and oil while focusing on the possible change in sensory characteristics. The fries were salted for testing in order for consumers to consume a fry product similar to what they would receive in a restaurant. Overall, the 94 taste panelists preferred the trans fat‐free fries to the regular version, and seemed to rate fries cooked in trans fat‐free oils higher on overall appearance, color, initial taste impression, texture, taste intensity and quality. Based on these findings, the industry might consider using the trans fat‐free versions of french fries and frying oils in order to reduce trans fats in foods and to lower heart disease in the American population.