bluuebunny/crossref_metadata_2025_split huggingface dataset:
Serotonin Transporter Null Mutation and Sexual Behavior in Female Rats: 5-HT1A Receptor Desensitization
Authors: Snoeren Eelke , Chan Johnny , Bovens Astrid , Cuppen Edwin , Waldinger Marcel , Olivier Berend , Oosting Ronald 
Published: April 2010

ABSTRACT

Introduction
Serotonin plays a key role in sexual behavior. In serotonin transporter (SERT) knockout rats (−/−), basal extracellular 5-HT levels are considerably increased, indicating a serotonergic disturbance. Heterozygous SERT(+/−) rats express 50% of SERT in comparison to wild-type rats and may therefore model the s/s phenotype of the human SERT promoter (5-HTTLPR) polymorphism.

Aim
In the present study, we used both homozygote and heterozygote SERT knockout and wild-type rats (+/+) to study the putative role of the SERT in female sexual behavior.

Methods
Female rats were brought into estrous by hormonal injections before a paced mating sex test. The effects of the 5-HT1A/5-HT7 receptor agonist (±)-8-hydroxy-2-(dipropylamino)tetralin hydrobromide (±8-OH-DPAT) (0.03–1 mg/kg s.c.) and the 5-HT1A receptor antagonist WAY-100635 (0.1–1–mg/kg i.p.) on sexual behaviors of the females were tested separately and in a selected combination of both in all three genotypes.

Main Outcome Measures
Proceptive (darting and hopping) and receptive (lordosis) behaviors were quantified.

Results
Basal proceptive and receptive sexual activities were not different between SERT+/+, +/− and −/− female rats. The dose–effect curve after ±8-OH-DPAT for these activities was clearly shifted to the right in SERT−/− animals compared to other genotypes. WAY-100635 alone had no effect on sexual behavior in any genotype, but was able to antagonize the ±8-OH-DPAT-induced decrease in sexual activities indicating the involvement of the 5-HT1A receptor.

Conclusions
The absence (−/−) or reduced (+/−) expression of SERT does not affect basal sexual activity in female rats in a paced mating situation. The data indicate a desensitized 5-HT1A receptor in the SERT−/−, but not in the SERT+/− females. Under normal basal conditions, desensitized 5-HT1A receptors apparently do not play a role in female sexual behavior of the SERT−/−. However, upon activation of the 5-HT1A receptor in “normal” females (SERT+/+ and SERT+/−), a hyposexual behavior is induced.
Genital and Subjective Sexual Response in Women After Restorative Proctocolectomy with Ileal Pouch Anal Anastomosis—A Prospective Clinical Trial
Authors: Vlug Malaika S. , Laan Ellen T. , Van Lunsen Rik H.W. , Van Koperen Paul J. , Polle Sebastiaan W. , Bemelman Willem A. 
Published: April 2010

ABSTRACT

Introduction
Sexual dysfunction after ileo pouch anal anastomosis (IPAA) is common. The most systematic physical reaction to sexual stimulation is an increase in vaginal vasocongestion. Genital response can be assessed by vaginal pulse amplitude (VPA) using vaginal photoplethysmography.

Aim
To assess whether restorative proctocolectomy with IPAA is associated with autonomic pelvic nerve damage and changes in subjective indices of sexual function in women.

Methods
Female patients undergoing IPAA between April 2004 and January 2006 were included. During sexual stimulation (visual and vibrotactile) changes in vaginal vasocongestion were measured by vaginal photoplethysmography. Concurrently, quality of life (SF-36) and sexual functioning (FSFI, FSDS) were assessed using validated questionnaires.

Main Outcome Measures
Primary endpoint was difference in VPA pre- and postoperatively. Secondary endpoints were differences in feelings of sexual arousal and estimated lubrication pre- and postoperatively and difference in psychological and sexual functioning pre-and postoperatively.

Results
Eleven patients were included. For eight patients (median age 37 [22–49 years]) pre- and postoperative data were collected. VPA analysis showed a significant reduction in vaginal vasocongestion during sexual stimulation postoperatively, P = 0.012. Subjective sexual arousal and estimated lubrication during the experiment, reported psychological and sexual functioning pre- and postoperative were not different.

Conclusions
Vaginal vasocongestion after IPAA was significantly reduced in this small study; indicating that IPAA in women might possibly be associated with autonomic pelvic nerve damage or partial devascularization of the vagina. Subjectively reported sexual arousal, estimated lubrication, psychological and sexual functioning were not diminished. Future research should focus on the possible advantage of a full close rectal dissection in these patients.
A Survey of Erectile Dysfunction in Taiwan: Use of the Erection Hardness Score and Quality of Erection Questionnaire
Authors: Hwang Thomas I.S. , Tsai Te-Fu , Lin Yi-Chia , Chiang Han-Sun , Chang Luke S. 
Published: April 2010

ABSTRACT

Introduction
There are currently no studies in the Asia-Pacific region using the erection hardness score (EHS) and Quality of Erection Questionnaire (QEQ) to assess erectile dysfunction (ED).

Aims
To provide up-to-date data on the prevalence of ED in Taiwanese men and to validate the EHS and QEQ in this population.

Methods
A representative sample of 1,060 men aged ≥30 years completed a telephone interview. ED status was confirmed via direct questioning and using the abridged five-item version of the 15-item International Index of Erectile Function (IIEF-5). Responses regarding EHS, QEQ, marital and sexual satisfaction, and attitude to treatment were also recorded.

Main Outcome Measures
IIEF, EHS, and QEQ.

Results
The prevalence of ED, as defined by IIEF-5, was 27% among all respondents and 29% among those aged ≥40 years. Although, the prevalence of ED increased with age, men of all ages tended to underestimate their erectile problems. Among men who indicated that they did not have ED, 25% were found to have mild to moderate ED according to the IIEF-5 assessment. An EHS ≤3, indicating the presence of ED, was reported in 26% of men. The EHS was consistent with the QEQ: When the EHS was 4, the satisfaction of each domain of QEQ ranged from 85% to 90%. The QEQ score correlated well with the IIEF-5 score and significantly affected both sexual and marital satisfaction (P &lt;0.005).

Conclusions
These data indicate that EHS is a simple, practical tool for clinical use. QEQ scores appear to be independently associated with sexual and marital satisfaction, and may be of value in the assessment and monitoring of ED patients. While ED is a common health problem in Taiwan and the prevalence of ED increases with age, affected men lack awareness regarding the presence of erectile problems and the importance of initiating timely and effective treatment.
Constraining the location of the emitting region in Fermi blazars through rapid γ-ray variability
Authors: Tavecchio F. , Ghisellini G. , Bonnoli G. , Ghirlanda G. 
Published: April 2010

Abstract
We consider the 1.5-yr Fermi/Large Area Telescope (LAT) light curves (E&gt;100 MeV) of the flat spectrum radio quasars 3C454.3 and PKS1510−089, which show high activity in this period of time. We characterize the duty cycle of the source by comparing the time spent by the sources at different flux levels. We consider in detail the light curves covering periods of extreme flux. The large number of high-energy photons collected by LAT in these events allows us to find evidence of variability on time-scales of a few hours. We discuss the implications of significant variability on such short time-scales that challenge the scenario recently advanced in which the bulk of the γ-ray luminosity is produced in regions of the jet at large distances (tens of parsec) from the black hole.
EFFECT OF GAMMA RADIATION ON FROZEN TURKEY BREAST MEAT QUALITY
Authors: HENRY F.C. , SILVA T.J.P. , FRANCO R.M. , FREITAS M.Q. , DE JESUS E.F.O. 
Published: April 2010

ABSTRACTNine male turkey breasts with bone were frozen at −18C, cut, vacuum‐packed and irradiated with gamma rays (1 kGy and 3 kGy doses) and stored for 540 days at −18C. During that time, bacteriological, physical and chemical analyses as well as a sensory evaluation were conducted after 5, 180, 360 and 540 days of storage. The psychrophiles counts and the counts ofEnterococcusspp. increased during the storage period; moreover, the count was lower because of the irradiation by gamma rays, especially at a dose rate of 3 kGy. The lipid oxidation increased according to the irradiation dose used and the storage time. In the beginning of the storage, the gamma radiation helped to reduce the sensory acceptance of the meat taste, especially when the sample was subjected to a dose of 3 kGy, which was then confirmed as the one with the greatest lipid oxidation.PRACTICAL APPLICATIONSDecontamination of food by ionizing radiation is a safe, efficient, environmentally clean and energy‐efficient process. Irradiation is particularly valuable as an end product decontamination procedure. Radiation treatment is an emerging technology and more and more clearances on radiation‐decontaminated foods are issued or expected to be granted in the near future. The information derived from this study serves as an essential base of knowledge from an alternative technology for food treatment that is being adopted worldwide and contributes to the development of the research in the practical application of food irradiation. It also can provide clues to understanding the factors that affect the irradiation process on the turkey meat preservation and can indicate means of reducing or eliminating pathogenic bacteria includingEnterococcusspp. as well asPseudomonas aeroginosa, bacteria related to the reduction of food commercial life, from suspected food products without affecting sensory, nutritional and technical qualities.
RELATIONSHIP BETWEEN O‐SEROGROUP, VIRULENCE AND PLASMID PROFILE IN ESCHERICHIA COLI ISOLATED FROM DISEASED CHICKENS
Authors: REZK MARWAH M. , ENANY MOHAMMAD E. , HANAFY MERVAT S. 
Published: April 2010

ABSTRACT A total of 275 of Escherichia coli strains were isolated from diseased chickens from different localities in Ismailia Governorate, Egypt. The serotyped strains (n = 40) belonged to 10 serovars, O78 (13), O153 (6), O168 (5), O26 (4), O157 and O146 (3 each), O20 and O114 (2 each), O125 and O126 (1 each). The results showed that 95% of the typed E. coli serovars were Congo red positive, while 70% produced hemolysin. All investigated serovars produced cytotoxins for Vero cells (verocytotoxigenic). Polymerase chain reaction (PCR) assay was carried out for six serovars to detect the presence of eae A gene; only one serovar had intimin gene (O125:H7). The plasmid profiles of the most important E. coli serovars were examined, revealing that all contained plasmids. It was concluded that there was an association between large plasmids containing strains and their high virulence.ARABIC ABSTRACT PRACTICAL APPLICATIONSPractical applications that have been developed from our research are:

Combination of genotypic with phenotypic analysis of Escherichia coli isolates are more valuable as an epidemiological tool for differentiation and identification of the isolates than one test alone.
Plasmids profile may be of value as epidemiological markers. The correlation between isolates and possession of large plasmids indicated that large plasmids are associated with virulence.
Polymerase chain reaction (PCR) is a useful method for routine identification of E. coli isolated from diseased chickens.
Great attention must be reflected on non‐O157:H7 E. coli strains as they show the presence of virulence factors as O125:H7.
DETERMINATION OF HISTAMINE AND BACTERIAL ISOLATION IN MARLIN FILLETS (MAKAIRA NIGRICANS) IMPLICATED IN A FOODBORNE POISONING
Authors: CHEN H.C. , LEE Y.C. , LIN C.M. , HWANG D.F. , TSAI Y.H. 
Published: April 2010

ABSTRACT An incident of foodborne poisoning causing illness in seven victims due to ingestion of marlin fillets occurred in August, 2008, in Kaohsiung City, southern Taiwan. The two suspected marlin samples contained 47.8 and 43.5 mg/100 g of histamine, which is greater than the 5.0 mg/100 g allowable limit suggested by the U.S. Food and Drug Administration. Given the allergy‐like symptoms of the victims and the high histamine content in the suspected marlin samples, this foodborne poisoning was strongly suspected to be due to histamine intoxication. Two histamine‐producing bacterial strains capable of producing 3.10 ppm and 4.20 ppm of histamine in trypticase soy broth (TSB) supplemented with 1.0% l‐histidine (TSBH) were identified as Bacillus subtilis by 16S rDNA sequencing with polymerase chain reaction amplification. However, major histamine‐forming bacteria might have been killed during the preparation of fillets before serving and these two B. subtilis isolates might not be the main contributors to histamine accumulation in suspected fillets. PRACTICAL APPLICATIONSBased on the finding that high contents of histamine (>40 mg/100 g) were detected in the suspected marlin samples, we speculate the temperature abuse of the fillets before cooking contributed to the presence of high histamine levels in marlin fillets and resulted in foodborne poisoning. Although two histamine‐producing Bacillus subtilis strains were isolated from suspected fish samples, both might not to be the main contributors to histamine accumulation because of low histamine production. These results re‐emphasize proper handling temperature for seafoods and offer an important awareness which Makaira nigricans fillets could become a hazardous food item in causing histamine poisoning even though no quality deficiency was observed on the fillets.
SURVIVAL AND GROWTH OF ESCHERICHIA COLI ON VARIOUS COMMERCIAL DISH SPONGE/DISHCLOTHS AND INHIBITORY EFFECT OF UV STERILIZATION WITH OR WITHOUT MODERATE HEAT
Authors: LEE SUN‐YOUNG 
Published: April 2010

ABSTRACT This study investigated the survival and growth of Escherichia coli ATCC 25922 on various dish sponges/dishcloths, and the effect of ultraviolet (UV) and heat (50C) in killing E. coli on the dish sponges/dishcloths. Pulp material itself can inhibit E. coli; therefore, levels of E. coli on pulp sponge samples were under the detection limit (0.3 log10 cfu/each) after 3 h of storage. However, levels of E. coli on rayon, cotton and polyester significantly increased with storage and resulted in high populations (>8 log10 cfu/each) after 24 h of storage. When the samples were treated with UV, heat or the combination of UV and heat, the treatment with heat alone was not effective at reducing levels of E. coli, whereas the treatments of UV or UV combined with heat significantly reduced E. coli levels on rayon and cotton. The reduction levels on cotton by treatment with UV, heat and their combination were 2.2, 1.1 and 3.0 log10 cfu/each, respectively.PRACTICAL APPLICATIONSDish sponge/dishcloths can act as sources of pathogenic bacteria through cross‐contamination to foods. The results of this study indicate that microbial cells contained on commercial sponges/cloths grow quickly depending on the materials that they are made from. Therefore, proper sanitizing methods must be applied to prevent the cross‐contamination of pathogenic bacteria by dish sponges/dishcloths in domestic and foodservice kitchens. Also, this study showed the effectiveness of ultraviolet sterilization and moderate heat for sanitizing dish sponges/dishcloths contaminated with Escherichia coli. Therefore, this report provides evidence of the necessity for sanitizing dish sponges and dishcloths as well as helpful information for ways in which those materials can be sanitized.
INHIBITION OF LISTERIA MONOCYTOGENES AND ESCHERICHIA COLI O157:H7 ON FRANKFURTERS USING SCALLOP‐SHELL POWDER
Authors: BODUR TÜLAY , YALDIRAK GÜLIZ , KOLA OSMAN , ÇAĞRI‐MEHMETOĞLU ARZU 
Published: April 2010

ABSTRACT This study investigated the effect of scallop‐shell powder (SSP) on the growth of Listeria monocytogenes or Escherichia coli O157:H7 on frankfurters. The frankfurters inoculated with L. monocytogenes or E. coli O157:H7 were immersed in a 0, 0.05 or 0.1% (w/v) SSP slurry for 10 or 30 min. Populations of L. monocytogenes, E. coli O157:H7, mesophilic aerobic bacteria (MAB), lactic acid bacteria and yeast/mold were determined at 0 or 7th days of storage at 4C along the level of L‐ascorbic acid, moisture content, pH and sensory properties. Numbers of L. monocytogenes and E. coli O157:H7 decreased 3.6 and 5.0 logs by 0.10% SSP for 10 min, respectively, with both pathogens inhibited during 7 days. Populations of MAB and yeast decreased about 1.5 or 1 logs, respectively, after a 10‐min exposure to SSP. L‐ascorbic acid value, sensory attributes and pH did not change with SSP treatment.PRACTICAL APPLICATIONSThe occurrence of Listeria monocytogenes and Escherichia coli O157:H7 on the surface of frankfurters have been a problem (USDA‐FSIS 2009). Accordingly, the present study was conducted to assess the ability of scallop‐shell powder (SSP) to reduce the number of L. monocytogenes and E. coli O157:H7 and also inhibit their growth on frankfurters during their storage. The result of the study showed that immersing frankfurters in SSP slurries for 10 min before packaging can reduce the number of L. monocytogenes, E. coli O157:H7 and natural flora of frankfurters without changing any sensory or chemical properties; therefore, this method can be an alternative to produce safer frankfurters with longer shelf life.
INFLUENCE OF WEAK ORGANIC ACIDS AND SODIUM CHLORIDE MARINATION ON CHARACTERISTICS OF CONNECTIVE TISSUE COLLAGEN AND TEXTURAL PROPERTIES OF BEEF SEMITENDINOSUS MUSCLE
Authors: CHANG HAI‐JUN , WANG QIANG , ZHOU GUANG‐HONG , XU XING‐LIAN , LI CHUN‐BAO 
Published: April 2010

ABSTRACT Beef semitendinosus (ST) muscle was marinated for 24 h in 2% NaCl solution, and 1.5% lactic, acetic and citric acid solutions individually and in mixed marinades for the combination of NaCl and three kinds of weak organic acids, respectively. The effectiveness of marinades on beef ST muscle was investigated. Changes in denaturation characteristics of connective tissue collagen were examined using differential scanning calorimetry; microstructural changes of collagenous fibers were observed with scanning electron microscopy; and textural properties of meat were studied by texture profile analysis. The results showed that: marinating with organic acids and NaCl increased filtering residue contents of connective tissue significantly, especially for the presence of NaCl in organic acids compared with marinating in acids alone. Meat marinated in 2% NaCl and the presence of NaCl in citric acid significantly increased the mechanical strength (MS) of connective tissue, and other marinating treatments had a significant reduction on MS. Marinating resulted in denaturation of the intramuscular heat‐insoluble collagen as exhibited by the lower onset (To) and peak (Tp) temperature compared with the control samples. After marinating, fiber diameter and perimysial thickness were decreased and arrangements of collagenous fibers were disordered. These changes of collagen characteristics contributed to the significant effects on meat quality and textural properties. PRACTICAL APPLICATIONSCharacteristics of connective tissue and collagen are related to meat quality, especially for meat tenderness and texture. While marinating is recognized as a means of improving palatability by enhancing or complementing the flavor of meat, despite numerous recipes for meat marination, there are limited data concerning the effectiveness of weak organic acids and NaCl solutions on the texture of beef meat. Marinations in acidic solutions, e.g., lactic, acetic, citric acid, have been traditionally used as a means of softening and flavoring meats. These treatments decrease the mechanical resistance of meats, including those of high connective tissue content. Based on those responses, we reported the textural properties affected by characteristics changes of connective tissue and collagen by marinating with weak organic acids and NaCl. Results reported in this article would be useful either for the scientific community or for the beef processing industry.
GLUTEN EXTRACTED FROM FRESH PASTA BY‐PRODUCT: PHYSICOCHEMICAL PROPERTIES AND POTENTIAL USE IN BREAD MAKING
Authors: GHORBEL RAOUDHA ELLOUZE , ELLOUZI SOUMAYA ZOUARI , NEIFAR MOHAMED , ZALILA KAOUTHAR , BLIBECH MONIA , KAMOUN HOUNEIDA , CHAABOUNI SEMIA ELLOUZE 
Published: April 2010

ABSTRACT The chemical, functional, rheological and structural properties of gluten extracted from fresh durum wheat pasta by‐product (PG) were studied and compared with those of the commercial soft wheat gluten (CG). PG had lower starch and fat contents, lower adhesiveness and higher emulsifying and foaming stabilities than CG, whereas CG had higher foaming capacity, cohesiveness and chewiness. CG gave also a more open matrix surface morphology than PG. The glutens did not show a significant difference of their protein content, water absorption, hardness and springiness. They showed also similar dynamic rheological behaviors (G′, G″ and tan δ) at low frequencies (<4 Hz). In addition, PG and CG can be used in the bread‐baking process since addition (2%, flour basis) to dough characterized by a low bread‐making quality improved significantly its strength (W) and its elasticity‐to‐extensibility ratio (P/L).PRACTICAL APPLICATIONSThe pasta by‐product could be considered as an excellent source of gluten and may be used as an improver in bread making. This hypothesis is supported by determining the functional and rheological properties of the gluten extracted from fresh pasta by‐product. Furthermore, addition of 2% of this gluten to low bread‐making quality wheat flour leads to an improvement of the dough alveographic characteristics (W and P/L) and an increase in bread volume by 46%.
PARTICLE SIZE EFFECT OF LENTINUS EDODES MUSHROOM (CHAMSONG‐I) POWDER ON THE PHYSICOCHEMICAL, RHEOLOGICAL, AND OIL‐RESISTING PROPERTIES OF FRYING BATTERS
Authors: KIM JUYOUNG , LIM JONGBIN , BAE IN YOUNG , PARK HYUK‐GU , GYU LEE HYEON , LEE SUYONG 
Published: April 2010

ABSTRACTLentinus edodes mushroom powders (LMP) were separated into three fractions with different particle sizes (379.7, 232.6 and 62.5 µm), and their effects on physicochemical, rheological and oil‐resisting properties of frying batters were investigated. While the fractionation of LMP by particle size did not cause a change in their chemical compositions, it decreased the final viscosity and setback in the pasting properties of wheat flour which were measured by a starch pasting rheometer. The use of LMP with smaller particle size increased the viscosity of frying batters with more dominant shear‐thinning behavior, which was satisfactorily characterized by the Power law equation. The elastic properties of frying batters were also enhanced as LMP powders became finer. Moreover, LMP was evaluated as an oil barrier in fried foods, showing that the finer LMP fractions had a significant impact on the reduction of oil uptake.PRACTICAL APPLICATIONSEven though edible mushrooms are consumed worldwide due to their beneficial health effects as well as specific texture and flavor, the applications of edible mushrooms to processed foods are very limited. In this study, edible mushroom (Lentinus edodes) powders were incorporated into frying batter formulations, demonstrating that they possessed oil‐resisting properties during frying depending on their particle size. Thus, this study provides a new opportunity to utilize edible mushrooms, positively extending their use in a wider variety of processed foods.