bluuebunny/crossref_metadata_2025_split huggingface dataset:
Establishing humanized mice using stem cells: maximizing the potential
Authors: Bernard D , Peakman M , Hayday A C 
Published: July 2010

SummaryStudies on physiology and pathology as they relate to the immune system draw heavily upon rodent models. With the increasing impetus provided by initiatives in translational medicine, the demand for ever more sophisticated, ‘humanized’ murine models is greater than ever. However, the design and implementation of studies in such mice is far from trivial. Here we provide a technical perspective on the increasing interest in developing humanized mice. We give examples of primary data starting with the routine procurement of human donor material, through CD34+ cell purification prior to engraftment to injection into immunocompromised mice. Our goal is to provide practical advice to the many investigators who may be commencing or considering such studies.
99th Dahlem Conference on Infection, Inflammation and Chronic Inflammatory Disorders: The normal gut microbiota in health and disease
Authors: Bäckhed F 
Published: July 2010

Summary
Mammals are metagenomic, in that they are composed not only of their own genome but also those of all of their associated microbes (microbiome). Individual variations in the microbiome influence host health and may be implicated in disease aetiology. Therefore, it is not surprising that decreased microbial diversity is associated with both obesity and inflammatory bowel disease. Studies in germ-free mice have demonstrated that the gut microbiota is required for development of diet-induced obesity as well as inflammatory diseases. However, the underlying molecular mechanism(s) for how the gut microbiota causes metabolic diseases is only beginning to be clarified. Furthermore, emerging data suggest that the gut microbiota may predispose or protect against other important diseases such as cardiovascular disease and diabetes.
99th Dahlem Conference on Infection, Inflammation and Chronic Inflammatory Disorders: Induction and control of regulatory T cells in the gastrointestinal tract: consequences for local and peripheral immune responses
Authors: Belkaid Y , Liesenfeld O , Maizels R M 
Published: July 2010

Summary
Regulatory T cells play a crucial role in normal gut homeostasis, as well as during infection with microbial or parasitic pathogens. Prior to infection, interactions with the commensal microflora are essential to differentiation of a healthy steady-state level of immunoregulation, mediated through both Toll-like receptor-dependent and -independent pathways. The ingress of pathogenic organisms may, according to the context, promote or reverse the regulatory environment, with onward consequences for inflammation in both the intestinal and extra-intestinal settings. Appropriate regulation of gut immunity thus depends upon a complex three-way interplay between host cells, commensals and pathogens, and can exert a major impact on systemic responses including allergy and autoimmunity.
99th Dahlem Conference on Infection, Inflammation and Chronic Inflammatory Disorders: Host–microbe interactions in the gut: target for drug therapy, opportunity for drug discovery
Authors: Shanahan F 
Published: July 2010

Summary
The commensal microbiota, most of which resides in the gut, is an environmental regulator of mucosal and systemic immune maturation. Epidemiological studies suggest that changes in the microbiota may represent a link between a modern lifestyle and risk of certain immuno-allergic diseases. This suggests that the microbiota is an appropriate target for therapy or prophylaxis, the rationale for which is addressed here using inflammatory bowel disease as an example. It is also evident from comparative studies of germ-free and conventionally colonized animals that the microbiota is a source of regulatory signals for full development of the host. In some instances these signals have been defined molecularly, and may be suitable for exploitation in novel drug discovery. Most of the versatile drugs in common usage today were derived originally from living matter in the wider environment; could it be time to mine new drugs from microbial-derived signalling molecules in the inner environment of the gut? Several examples illustrate the potential of the gut microbiota as a rich repository from which bioactives with immunological impact can be mined, and translated to human health care or to animal husbandry.
Acid components of fruit and vegetable I. Production of acids by thermal processing
Authors: CREAN D. E. C. 
Published: July 2010

SummaryThe breakdown of carbohydrate molecules in acid solutions when heated gives rise to various acids of which two have been identified as glycollic and lactic acids. Evidence has been obtained that this reaction takes place in the sterilization of canned vegetables and is responsible for the drop in pH noted during the sterilization process.
The spoilage flora of eviscerated chickens stored at different temperatures
Authors: BARNES ELLA M. , THORNLEY MARGARET J. 
Published: July 2010

SummaryThe methods used for isolating and characterizing the Gram‐negative spoilage bacteria of chickens are described and discussed.When a comparison was made of the spoilage flora of chickens stored at 1, 10 and 15°G it was confirmed that pigmented and non‐pigmented strains of Pseudomonas predominated at 1°C together with the chromogenic organism hitherto described as Pseudomonas putrefaciens. On the other hand, the main spoilage organisms at 15°C were found to be strains of Acinetobacter and Enterobacteriaceae, the latter being difficult to relate to known species.
Brown discoloration in pre‐rigor cut fish fillets
Authors: KELLY T. R. , LITTLE W. T. 
Published: July 2010

SummaryThe surface browning in pre‐rigor processed cod fillets has been shown to be caused by the formation of a denatured form of methaemo‐globin produced from fish blood contaminating the surface. Browning is less likely to occur in fillets cut in rigor or later because a pre‐rigor cut surface exudes a coagulum in which blood is trapped and from which it cannot be easily removed by washing. The observation that Ocean Perch is more liable to surface discoloration has been explained in terms of differences in blood distribution in the muscle tissue. Cod haemoglobin differs markedly from mammalian haemoglobin in that oxyhaemoglobin changes to deoxyhaemoglobin as the pH is reduced below 8. Mammalian haemoglobin is stable at all pH values between 10 and 4.It is suggested that surface browning in fish fillets can be prevented by using correct bleeding procedures before filleting, or by filleting in rigor or later.
The measurement of cake crumb strength
Authors: Robson A. H. 
Published: July 2010

SummaryA short survey is given of the various types of instruments which have been and are at present being used to evaluate cake crumb strength.The Panimeter is an instrument in current use, and it has been designed to measure crumb strength by compressing a sample under conditions of constant stress. Certain modifications in design have been made in order to improve the general performance of the instrument, including complete automation of the test and the provision for making constant strain tests. Elasticity and firmness tests have also been made on margarine and butter with the Panimeter.A new instrument, the Rotary Cutter, has been built with which attempts have been made to assess crumb strength from the forces developed when a rotating blade cuts a spiral path in a cake sample. A continuous record of crumb strength is obtained by transmitting the forces via a potentiometer and Wheatstone bridge circuit to a pen recorder.A comparison is made of the results produced by the instruments from tests carried out on sandwich cakes prepared from fats of varying hardness.
The dielectric constant of foods and other materials with high water contents at microwave frequencies
Authors: De Loor G. P. , Meijboom F. W. 
Published: July 2010

SummaryMeasurements are given on foods and other materials with high water contents between 1–2 and 18 Gc/s. Within the measuring accuracy all results lie on semi‐circular Cole‐Cole arcs, thus indicating a single relaxation time. This relaxation can be ascribed to the free water available. It is shown that mixtures can be designed which are useful as model systems.
The effect of phosphate solutions on the denaturation of frozen cod muscle
Authors: Love R. M. , Abel G. 
Published: July 2010

SummaryThe effect of treating cod fillets with phosphate solutions prior to freezing was studied. Little influence on subsequent denaturation of the cold stored material was found, as measured by protein extractability in dilute salt solution. However, the treatment invalidated the cell fragility method by producing very low values. Electron microscopy showed that these were the result of the solvent action of the phosphate solutions, which removed some of the protein from the myofibrils and made the cell fragility homogenate correspondingly less dense. Some of the dissolved protein was shown to be deposited on the surface of treated fillets, and it is the resulting film which probably seals the fluids in the fillet and causes the well‐known reduction in thaw‐drip.
Note on the difference between smooth and wrinkled peas after processing
Authors: Thung S. B. , Gersons L. 
Published: July 2010

Summary.Due to the fact that smooth‐seeded and wrinkle‐seeded pea varieties are both on the market, canned as well as quick‐frozen, it is of practical importance to determine the difference between these two types. A simple microscopic examination has been worked out, in which the distinction between smooth and wrinkled peas can be easily established. After treatment with ethanol the shape of the starch granules is fixed, which differs in smooth and wrinkled varieties. The method cannot be used for intermediate varieties, raised by crossing between the two types.
Quality characteristics of pork with special reference to Pietrain, Pietrain X Landrace and Landrace pigs at different weights
Authors: MacDOUGALL D. B. , DISNEY J. G. 
Published: July 2010

Summary. The meat quality of Pietrain, Pietrain x Landrace and Landrace hogs and gilts at four finishing weights was studied with respect to post‐mortem glycolytic rates, colour, wateriness and toughness.The rate of post‐mortem glycolysis was found to be indicative of the subsequent meat quality in the three breeds.The longissimus dorsi of the Pietrain carcasses exhibited those characteristics associated with paleness, wetness and toughness. The Pietrain x Landrace were intermediate between the parent breeds, but more closely resembled the Landrace.Muscle brightness was significantly related to the pH of the muscle measured at 45 min post mortem (pH1) and also pigment concentration.Significant correlations were found between pH1, and protein solubility, compressibility and tenderness values; and also between compressibility ratios and tenderness values.The light coloured part of the semitendinosus was significantly paler in the Pietrain than in the Landrace and Pietrain x Landrace, while the dark part became darker with increasing weight.With increasing weight, the inner layer of subcutaneous fat became less pink and increased in brightness for gilts.
The effect of post‐mortem conditions on the extractability and adenosine triphosphatase activity of myofibrillar proteins of rabbit muscle
Authors: PENNY I. F. 
Published: July 2010

Summary. 1. Washed myofibrils from rabbit muscle have been heated at pH values between 4.8 and 5.6 and temperatures between 35°C and 42°C. It has been found that, under these conditions, myofibrils lose their Ca2+ activated adenosine triphosphatase, their Mg2+ activated adenosine triphosphatase and also become less extractable in M KCl–30 mM sodium glycerophosphate, pH 6.2.2. The reactions follow first‐order kinetics and the rates are dependent on pH and temperature. The first order rate constants, enthalpies and entropies for the three reactions are sufficiently near each other to suggest that all three reactions are occurring simultaneously.3. When a muscle is allowed to go into rigor at 37°C the extractability in M KCl–30 mM sodium glycerophosphate is reduced after 4 hr at 37°C when the pH of the muscle has reached 5.55. At the same time the Ca2+ adenosine triphosphatase activity falls but the Mg2+ adenosine triphosphatase does not. The latter is reduced by prolonging the period at 37°C to 6 hr.4. It is suggested that there is present in muscle, undergoing rigor at 37°C, myosin which does not bind to actin and is readily denatured. When bound to actin, myosin in the myofibril is more resistant and denatures only after long exposure to a temperature of 37°C.
The production of brined cauliflower for the pickle industry
Authors: ANDERSON K. G. 
Published: July 2010

Summary. The production of brined cauliflower for the pickle industry is reviewed, consideration being given to the raw material, preparation and brining method. Some pitfalls and causes of softening and discoloration are discussed and the necessity of adequate agitation to prevent stratification during the early part of brining is emphasized.The possible use of sulphur dioxide in brined cauliflower is briefly reviewed.
Ozone treatment of chilled beef
Authors: KAESS G. , WEIDEMANN J. F. 
Published: July 2010

Summary. The effects of continuous ozone treatment at 0.3°C on the growth of psychrophilic meat spoilage organisms, grown on muscle slices with equilibrium relative humidities (EH) of 99.3, 98.5 and 98.0% were investigated. Ozone concentrations ranged from 0.15 to 5.0 mg/m3 in air and the micro‐organisms included pigmented and non‐pigmented Pseudomonas, the yeast Candida scottii, and the moulds Thamnidium and Penicillium. A treatment at EH 99.3% with air containing carbon dioxide (11%) and ozone (0.6 mg/m3) was included.Small but significant inhibitory effects on non‐pigmented Pseudomonas species and on the yeast Candida scottii were obtained with ozone concentrations 2 mg/m3 (EH 99.3%). A concentration of 0.6 mg/m3 was not always significantly effective with non‐pigmented Pseudomonas species, but significant decreases were recorded for the slower growing pigmented Pseudomonas species.With ozone concentrations 0.6 mg/m3, the population density of 108 cells/cm2, at which bacterial colonies first become manifest in air (slime point), was increased to about 109/cm2. Lowering the EH or introducing 11% carbon dioxide into the storage further delayed the appearance of the ‘slime point’of the bacterial population owing to ozone treatment.In the presence of ozone, the lag phase of Thamnidium and Penicillium was longer but the growth rate was about the same as that of the controls. No aerial mycelium appeared with ozone concentrations 0.6 mg/m3.The colour of the treated muscle surface did not differ from that of controls when the ozone concentration of the storage atmosphere was 0.6 mg/m3.
The relationship between the subjective and objective measurement of pork colour
Authors: ELLIOTT R. J. 
Published: July 2010

Summary. The colour of ninety‐seven pig longissimus dorsi muscles was measured using a spectrophotometer, a simple colour reflectometer, and an untrained panel of ten graders. the results obtained from the colour meters and the graders were compared with Munsell V value of the samples, calculated from the reflection spectra.Visual colour grading produced a near linear correlation with the Munsell V value. Dark samples tended to be underestimated, whereas pale samples were overestimated by the panel. There was considerable variation between observers’scores, between methods of visual grading, and between visual and instrumental grading. Results obtained from the colour meter were reproducible. the error in comparison with the spectrophotometer was small. the colour meter provides a convenient portable and inexpensive method of measuring the colour lightness of pork muscle.The experiment showed the practicability of objective measurement of meat colour lightness. the determination of colour quality, however, requires both subjective and objective measurements.
Relation between pH and tenderness in cooked muscle
Authors: MILES CHRISTINE L. , LAWRIE R. A. 
Published: July 2010

SummaryShear‐force and pH were determined in corresponding cooked pre‐ and post‐rigor samples of l. dorsi muscles from normal and adrenalized rabbits. the relative tenderness of pre‐rigor meat was associated with a high pH; but this parameter was apparently affected by other unidentified factors.
Rigor tensions and gaping in cod muscle
Authors: BURT J. R. , JONES N. R. , McGILL A.S. , STROUD G. D. 
Published: July 2010

SummaryThe effects of temperature on the breaking stress and rigor tension of cod muscle fibres are described and related to the occurrence of gaping in fillets consequent on high temperature rigor mortis. This type of gaping is due to a combination of the greater rigor tensions generated at higher temperatures and the lowering of the inherent strength of the tissues; these effects proceed to such an extent that at elevated temperatures the muscle pulls itself to pieces. the magnitudes of the rigor tensions produced at a given temperature are similar whether or not the system is rendered anoxic.The results obtained are discussed in the light of published observations on the temperature dependence of cod fillet shrinkage and on the behaviour of mammalian muscle in similar situations. Attempts are also made to relate the size of the tensions that develop to the concentration at rigor, or changes in concentration between death and rigor, of lactate and adenosine triphosphate (ATP).
The rapid determination of fat in chocolate and related products using low resolution nuclear magnetic resonance
Authors: WIGGALL P. H. , INCE A. D. , WALKER ELIZABETH 
Published: July 2010

SummaryThe short‐term and long‐term stability of the Newport NMR Quantity Analyser when used for cocoa butter under various instrumental conditions has been investigated, and the optimum operational conditions selected. Following calibration of the instrument, techniques were developed for the rapid determination of fat in milk and plain chocolate, milk chocolate paste and crumb, cocoa liquor and powder, and the results compared with those of conventional extraction methods. the NMR results were higher, and products with relatively high moisture content required pre‐drying, but after applying standard corrections the agreement with the extraction methods was generally good. Precision and accuracy of the corrected NMR method as used in the laboratory was considered to be satisfactory for control purposes, and by using a temperature compensation technique in the factory, a rapid off‐line process control technique has been developed.
Effect of cooking on fatty acid composition of beef lipids
Authors: ANDERSON D. B. , BREIDENSTEIN B. B. , KAUFFMAN R. G. , CASSENS R. G. , BRAY R. W. 
Published: July 2010

SummaryPaired chuck, rib, round and flank cuts were taken from carcasses of 12 Angus steers (454 kg live weight). Fatty acid composition of subcutaneous, seam (intermuscular), total intramuscular, intramuscular phospholipid and intramuscular neutral lipid fractions was determined on the raw and cooked (70°C) meat. On the basis of the fatty acids analysed (C14, C14:,1. C15, C16, C16:1, C17, C18, C18:1, C18:2, C18:3, C20:4) no significant differences were found between the lipids of the raw and cooked meat. In addition, the drip resulting from the cooked meat was not significantly different in its fatty acid composition from the seam, total intramuscular, or intramuscular neutral fractions.
A direct titrimetric method for the rapid estimation of sulphur dioxide in fresh pork sausage
Authors: PEARSON D. , WONG T. S. A. 
Published: July 2010

SummaryA method for the rapid estimation of sulphur dioxide in fresh pork sausage has been developed. A good correlation was obtained between Shipton's modification of Monier‐Williams’reference method and the recommended procedure based on Potter's titration method for dehydrated cabbages. The method is applied to a sausage macerate which is twice titrated with iodine. Hydrogen peroxide is used as a specific oxidizing agent for the sulphur dioxide.
Practical applications of an accelerated stability test to rancidity problems in food processing
Authors: BERGER K. G. 
Published: July 2010

SummaryAn oxygen absorption test carried out at 100°C has been used to investigate rancidity problems occurring during processing and storage of foods. A relationship between induction period and flavour deterioration was established for fried foods. In the case of potato crisps the stability test was used to develop plant operating conditions which ensured sufficient shelf‐life. Other applications of the test include the effect of artificial light and of emulsifier addition on fats and the comparison of antioxidants.
A study of some of the factors affecting the spray drying of concentrated orange juice, on a laboratory scale
Authors: BRENNAN J. G. , HERRERA J. , JOWITT R. 
Published: July 2010

SummaryConcentrated orange juice (a) without additives and containing (b) sodium carboxymethyl cellulose, (c) Gum Acacia, and (d) liquid glucose as additives was spray dried in a laboratory drier. Liquid glucose was found to be the most satisfactory additive, producing a powder with good flavour, free‐flowing characteristics and a minimum of wall deposition. Variations in air inlet temperature, feed temperature and rate and atomizer speed, within a limited range, resulted in no significant changes in the bulk density and particle size of the product. The higher temperatures did result in some change in colour and an increase in insoluble solids.Cooled plate experiments indicated that the problem of wall deposition is related to wall temperature and is minimized when the wall temperature is below the sticky point temperature of the product.
The Perigo effect in pork
Authors: ASHWORTH J. , SPENCER R. 
Published: July 2010

SummaryPerigo, Whiting & Bashford (1967) showed that nitrite heated in a laboratory medium was more inhibitory to clostridia than was explicable by the nitrite level itself. They suggested that this effect may be involved in the safety of canned cured meats.A suitable experimental procedure has been developed to enable the inhibitory effect of nitrite heated in meat to be investigated. Using this procedure a Perigo type effect has been shown with minced pork. The roles of physical conditions, and of chemical additives, in the formation of this inhibition, have been examined.In most of the work described in this report Clostridium sporogenes NCTC 8594 was used as the test organism. Spores of this organism, and also vegetative and sporing cultures of Cl. botulinum (types A, B and E), together with some other strains of Cl. sporogenes, have also been tested in the meat/nitrite system.Finally, the work described in this report is considered in the light of the still unexplained stability and safety of canned cured meat products which have only received a mild heat process.
Ginger storage in acidified sodium metabisulphite solutions
Authors: BROWN B. I. 
Published: July 2010

SummaryInvestigations into the storage of green ginger were carried out using preservative solutions of sodium metabisulphite acidified with sulphuric or citric acid. Ginger, stored for up to 9 months in solutions acidified with sulphuric acid, suffered rapid and relatively severe tip tissue deterioration, while ginger stored under the same conditions in solutions acidified with citric acid, had considerably less tissue damage. The extent of deterioration was related to acid concentration, but was not directly affected by sulphur dioxide content. Fermentation and turbidity were observed in several vats, but these were effectively controlled at a sulphur dioxide concentration of not less than 0.1%, and a pH value not greater than 4.0.