bluuebunny/crossref_metadata_2025_split huggingface dataset:
Ascites in patients with noncirrhotic nonmalignant extrahepatic portal vein thrombosis
Authors: Spaander M. C. W. , Van Buuren H. R. , Hansen B. E. , Janssen H. L. A. 
Published: May 2010

Aliment Pharmacol Ther 2010; 32: 529–534SummaryBackground  The clinical significance of ascites in patients with extrahepatic portal vein thrombosis (EPVT) has been poorly defined.Aims  To assess the frequency, natural history and prognostic implication of ascites in patients with EPVT and to identify risk factors for this complication.Methods  A single‐centre retrospective study of consecutive patients diagnosed with noncirrhotic nonmalignant EPVT between 1985 and 2009.Results  One hundred and three patients [35% males; median age 43 (range 16–83) years] were included and followed up for a median time of 5.2 (range 0.9–32.5) years. Twenty‐nine (28%) had ascites at the time of diagnosis. Overall survival was 91% at 5 years vs. 80% at 10 years. Survival in patients presenting with and without ascites was 83% vs. 95% at 5 years and 42% vs. 87% at 10 years (P = <0.01). There was no correlation between the presence of ascites and extension of the thrombus into the large splanchnic veins, duration of thrombosis or presence of gastrointestinal bleeding.Conclusions  Ascites is present in a quarter of patients presenting with noncirrhotic nonmalignant extrahepatic portal vein thrombosis. Ascites is a significant and independent prognostic factor and it is associated with a decreased long‐term survival.
Substance P primes lipoteichoic acid‐ and Pam3CysSerLys4‐mediated activation of human mast cells by up‐regulating Toll‐like receptor 2
Authors: Tancowny Brian P. , Karpov Victor , Schleimer Robert P. , Kulka Marianna 
Published: May 2010

SummarySubstance P (SP) is a neuropeptide with neuroimmunoregulatory activity that may play a role in susceptibility to infection. Human mast cells, which are important in innate immune responses, were analysed for their responses to pathogen‐associated molecules via Toll‐like receptors (TLRs) in the presence of SP. Human cultured mast cells (LAD2) were activated by SP and TLR ligands including lipopolysaccharide (LPS), Pam3CysSerLys4 (Pam3CSK4) and lipoteichoic acid (LTA), and mast cell leukotriene and chemokine production was assessed by enzyme‐linked immunosorbent assay (ELISA) and gene expression by quantitative PCR (qPCR). Mast cell degranulation was determined using a β‐hexosaminidase (β‐hex) assay. SP treatment of LAD2 up‐regulated mRNA for TLR2, TLR4, TLR8 and TLR9 while anti‐immunoglobulin E (IgE) stimulation up‐regulated expression of TLR4 only. Flow cytometry and western blot confirmed up‐regulation of TLR2 and TLR8. Pretreatment of LAD2 with SP followed by stimulation with Pam3CSK4 or LTA increased production of leukotriene C4 (LTC4) and interleukin (IL)‐8 compared with treatment with Pam3CSK4 or LTA alone (> 2‐fold; P < 0·01). SP alone activated 5‐lipoxygenase (5‐LO) nuclear translocation but also augmented Pam3CSK4 and LTA‐mediated 5‐LO translocation. Pam3CSK4, LPS and LTA did not induce LAD2 degranulation. SP primed LTA and Pam3CSK4‐mediated activation of JNK, p38 and extracellular‐signal‐regulated kinase (ERK) and activated the nuclear translocation of c‐Jun, nuclear factor (NF)‐κB, activating transcription factor 2 (ATF‐2) and cyclic‐AMP‐responsive element binding protein (CREB) transcription factors. Pretreatment with SP followed by LTA stimulation synergistically induced production of chemokine (C‐X‐C motif) ligand 8 (CXCL8)/IL‐8, chemokine (C‐C motif) ligand 2 (CCL2)/monocyte chemotactic protein 1 (MCP‐1), tumour necrosis factor (TNF) and IL‐6 protein. SP primes TLR2‐mediated activation of human mast cells by up‐regulating TLR expression and potentiating signalling pathways associated with TLR. These results suggest that neuronal responses may influence innate host defence responses.
Reduction of folic acid during baking and implications for mandatory fortification of bread
Authors: Anderson Wayne A. , Slaughter Desmond , Laffey Christopher , Lardner Caroline 
Published: May 2010

SummaryA pilot scale study designed to quantify the reduction of folic acid during bread baking in Ireland was undertaken. Flour was fortified with different concentrations of folic acid and used to make four different types of commercial bread. The dispersal of folic acid in flour on a pilot scale was variable but better homogeneity would have been achieved in the final bread due to batch size and thorough mixing of the dough. Generally, the heat degradation of folic acid during baking was between 21.9% and 32.1%. Whilst the percentage degradation of folic acid in white pan loaves, white baguettes and brown soda bread were similar the result in wholemeal bread was found to be significantly higher than in other bread types tested. Taking into account all variables affecting folic acid concentration during baking, a concentration of c. 225 μg 100 g−1 folic acid would be needed in flour to deliver commercial bread in Ireland with an average folic acid content of 120 μg 100 g−1 in line with Government requirements.
Aroma profile and physico‐chemical properties of artisanal honey from Tabasco, Mexico
Authors: Viuda‐Martos Manuel , Ruiz‐Navajas Yolanda , Zaldivar‐Cruz Juan M. , Kuri Victor , Fernández‐López Juana , Carbonell‐Barrachina Ángel A. , Pérez‐Álvarez JoséÁ. 
Published: May 2010

SummaryThe aim of this work was to characterise, physico‐chemically, sugar composition and aroma profile of ten honey samples collected by small producers during two seasons and produced in different agricultural ecosystems from Tabasco State (Mexico). The mean values obtained for the physico‐chemical parameters were: pH 3.63; 19.25% moisture; 78.8°Brix sugar; 0.64% ash; 0.25 mS cm−1 electrical conductivity and 0.58 water activity. Based on colour parameters, Tabasco honeys can be placed in the group of dark honeys. In the analysed samples; fructose was the major sugar (39.45%), followed by glucose (35.74%) while sucrose only represented 2.93%. The volatile profiles of the ten honey samples were obtained by gas chromatography‐mass spectrometry. All the honeys were characterised by their high contents of benzene and furan‐related compounds. As a result, artisanal honeys from Tabasco (Mexico) can be considered to present a good level of quality.
Safety and functional aspects of pre‐selected pediococci for probiotic use in Iberian dry‐fermented sausages
Authors: Ruiz‐Moyano Santiago , Martín Alberto , Benito María José , Hernández Alejandro , Casquete Rocío , Córdoba María de Guía 
Published: May 2010

SummaryThe purpose of this study was to investigate pre‐selected pediococci for potential probiotic use in Iberian dry‐fermented sausages. A total of twelve strains isolated from Iberian dry‐fermented sausages and pig faeces were evaluated according to safety and functional characteristics including biogenic amines and d‐lactic acid production, antibiotic susceptibility, cell adhesion and antimicrobial activity against food‐borne pathogens. The strain P. acidilactici SP979 was able to establish itself and compete with enteropathogens such as Salmonella choleraesuis on the intestinal epithelium and an inhibition of such pathogenic bacteria as Listeria monocytogenes and Staphylococcus aureus in vitro. This strain was also considered safe to be used with regard to its void aminogenic potential, low d‐lactic acid production and antibiotic resistance pattern; being identified as a potential probiotic meat starter culture suitable for manufacture of dry‐fermented Iberian sausages.
Effects of onion on physicochemical properties, lipid oxidation and microbial growth of fresh pork patties
Authors: Park Sung Y. , Chin Koo B. 
Published: May 2010

SummaryOnions with or without heating (100 °C, 30 min) were extracted with water or methanol, and antioxidant and antimicrobial activities of onion extracts were evaluated. Product characteristics of fresh pork patties containing various onion extracts were measured during refrigerated storage. Water extracts of onions showed higher extraction yield and iron chelating ability than methanol extracts (P < 0.05), whereas, the latter was more effective than the former in phenolic compounds and reducing power (P < 0.05). The addition of onion extracts [water extract from fresh onion (WEFO), methanol extract from heated onion (MEHO) and their combinations (WEFMEHO)] to pork patties decreased redness, increased yellowness, and inhibited lipid peroxidation (P < 0.05). One per cent of WEFMEHO in pork patties had antioxidant activities as effective as butylated hydroxyl toluene (BHT, 0.01%). Redness and yellowness decreased and increased with the addition of onion extract, respectively (P < 0.05).
Modelling of heat and moisture transport during drying black grapes
Authors: Toğrul İnci Türk 
Published: May 2010

SummaryIn this work, heat and moisture transport occurred during drying of black grapes in a laboratory dryer were investigated. In the experiments, the air was passed through the chamber at a variety of flow rates (0.5, 0.75, 1.0 and 1.25 m s−1) and temperatures (40, 50, 60 and 70 °C). Thermal and moisture diffusivities were determined. The possibility of expressing the moisture removal from the grapes was searched with the fourteen one‐layer drying models selected from the literature. Among all the models, the Page model was found the best for explaining the experimental results. The effects of the drying temperature and air velocity on the constants and coefficients of Page model and diffusivities were also investigated by multiple combinations of the different equations as the linear, power, logarithmic, exponential, polynomial, inverse polynomial and Arrhenius type by non‐ linear regression analyses. Models obtained were also analysed statistically using t‐test, RMSE, MBE and χ2.
Heat‐induced gels of soy protein and κ‐carrageenan at different pH values
Authors: Cavallieri Ângelo Luiz Fazani , Garcez Monique Monteiro , Takeuchi Katiucha Pereira , Cunha Rosiane Lopes da 
Published: May 2010

SummaryHeat‐induced (90 °C/30 min) gelling of soy protein isolate (SPI) and κ‐carrageenan (κ‐CR) systems at pH values of 6.7 and 5.7 was evaluated. κ‐CR addition, increase in protein concentration and reduction in pH led to decreases in the initial gel structure forming temperature. Self‐supporting gels were not formed at concentrations of 8% (w/w) SPI or at concentrations below 0.3% (w/w) κ‐CR, but an increase in the concentration of SPI and κ‐CR led to an increase in the stress at rupture without influencing the deformability. Gel properties were a consequence of a simultaneous process of gelling and phase separation during heating. The non‐linear parameter of the Blatz, Sharda and Tschoegl (BST) rheological model allowed for the evaluation of the structural characteristics that in general corresponded to strain hardening behaviour. Strain weakening behaviour was observed at high biopolymer concentrations and at pH 6.7, which was associated with accentuated phase separation and a more discontinuous gel network.
Effects of drying process on biochemical and microbiological quality of silverside (fish) Atherina lagunae
Authors: Selmi Salah , Bouriga Nawzet , Cherif Mourad , Toujani Mohsen , Trabelsi Monia 
Published: May 2010

SummaryChanges in biochemical and microbiological quality of silverside during two drying process were investigated. Total fatty acid and amino acid contents in silverside were 5.42 and 10.9 g 100 g−1 fresh sample, respectively, in which, palmitic acid and glutamic acid were the most abundant. N‐3 and n‐6 polyunsaturated fatty acids (PUFA) levels were 0.59 and 0.62 g 100 g−1 fresh silverside respectively. After hot air and solar drying treatments, Peroxide value and thiobarbituric acid reactive substances of the total lipids increased significantly (P < 0.05) to reach 2.58 and 3.41 meq active O2 kg−1 oil and 0.87 and 1.27 mg MA kg−1 oil, respectively. Fatty acid profile of non‐polar lipid remains unchanged during experimental drying process. However, PUFA (% of total fatty acids) of polar lipid decreased significantly (P < 0.05) during both drying process with lower levels in solar drying process. Drying conditions had a significant effect on the microbiological quality. Therefore, mesophiles and total coliforms increased within drying treatment with higher counts in solar drying process.
Influence of nutrients on proteinase A activity in draft beer during fermentation
Authors: Hao Xin , Xiao Dong‐Guang , Zhang Cui‐Ying , Chen Ye‐Fu 
Published: May 2010

SummaryWith the increase of α‐amino nitrogen concentrations from 90 to 230 mg L−1, proteinase A (PrA) in wort fermentations was showing a downward trend while higher alcohols contents a U‐shaped one. The level of 210 mg L−1of α‐amino nitrogen supplement, at which wort fermentation exhibited a low PrA activity and a level of higher alcohols below the industrial norm (90 mg L−1), was used as the optimised α‐amino nitrogen concentration for further exploring the effect of biotin levels on PrA activity. In the biotin range of 0–65 μg L−1, PrA activity registered the lowest value when biotin level was at 50 μg L−1. Medium with 210 mg L−1of α‐amino nitrogen and 50 μg L−1of biotin was therefore adopted for investigating influences of inorganic salt Fe2(SO4)3, KH2PO4, ZnSO4and MgSO4on PrA production. It was shown that Fe2(SO4)3and KH2PO4had significant influence on PrA production while ZnSO4and MgSO4did not. Based on above findings, an optimised set of nutritive elements was determined and used in fermentation. The results indicated that the activity of PrA reduced by 60% without noticeably effects of the fermentation performance and beer flavour.
Effect of the addition of pumpkin oil cake to gelatin to produce biodegradable composite films
Authors: Popović Senka , Lazić Vera , Popović Ljiljana , Vaštag Žužana , Peričin Draginja 
Published: May 2010

SummaryThis study was conducted to evaluate the possibility of pumpkin oil cake (PuOC) addition to gelatin in attempt to form biodegradable composite films. Different amounts of PuOC (40–95%) were added to gelatin and films with improved characteristics were made. The best tensile strength (TS) had the film made of 60% gelatin and 40% PuOC, with all used concentration of glycerol, compared to pure gelatin film, made in this work. Elongation to break (EB), increased with increase of PuOC % in films, and when 0.15 and 0.2 g glycerol g−1 protein were used, was two to three times higher then EB of 100% gelatin film, made under the same conditions. Swelling properties, as well as solubility, colour and antioxidant activity were investigated and results showed that film, with similar or improved properties could be produced, when PuOC was added to gelatin.
Optimisation of enzymatic hydrolysis of the by‐products of marine crab processing using mixed enzymes
Authors: Liu Guang‐Ming , Cao Min‐Jie , Yu Hui‐Lin , Hu Yong‐Hua , Zhang Ling‐Jing , Su Wen‐Jin 
Published: May 2010

SummaryTo obtain the optimum conditions for mixed enzyme hydrolysis of the by‐products of marine crab processing (BMCP), response surface methodology (RSM) and orthogonal methodology (OM) were used in this study. RSM results showed that the hydrolysis conditions required for neutrase were as follows: a material/water (M/W) ratio of 1:3, 4.0% enzyme, pH 6.5, temperature (T) = 50 °C, time (t) = 5 h; OM results showed the hydrolysis conditions required for mixed enzymes were a M/W ratio of 1:3, 3.5% enzyme, pH 6.0, T = 55 °C, t = 7 h, and a ratio of mixed enzymes (neutrase:flavorase:papain) of 1:2:1. The mixed enzyme hydrolysate of BMCP contained seventeen types of free amino acids with a total content of amino acids of 51.75 mg g−1, and a content of essential amino acids of 25.42 mg g−1. After spray drying the hydrolysate of the BMCP a powder was obtained, the yield of which was 10.44%. The hydrolysates were used to prepare liquid and semi‐solid natural condiments.
Characteristics of sixteen mung bean cultivars and their protein isolates
Authors: Li Wenhao , Shu Chang , Yan Shuqin , Shen Qun 
Published: May 2010

SummarySixteen mung bean varieties were studied for their proximate composition and protein isolates’ properties. A wide range of variation was observed: crude protein content ranged 24.26–28.50%, crude fibre 3.21–4.18%, crude fat 0.57–1.86%, ash content 3.64–4.24%, moisture 7.49–8.45% and carbohydrates 54.25–58.69%, respectively. The content of protein, ash, fat and moisture in isolated proteins ranged from 69.22% to 74.85%, 2.19% to 3.04%, 0.36% to 0.64% and 8.20% to 9.28%, respectively. The functional properties of isolated proteins analysed including water absorption capacity, oil absorption capacity, foaming capacity, foam stability, emulsifying activity and protein solubility, which ranged from 1.03 g g−1 to 2.78 g g−1, 1.00 mL g−1 to 3.38 mL g−1, 33.00% to 67.50%, 56.00% to 20.00%, 1.77 m2 g−1 to 3.30 m2 g−1 and 28.7% to 65.52%, respectively. Properties of mung bean protein isolates except oil absorption capacity were similar to most of legumes’ but lower than soybean’s. Oil absorption capacity showed negative correlation with nitrogen solubility index.
Identification of four low molecular and water‐soluble proteins from grape (Vitis vinifera L.) seeds
Authors: Zhou Ting , Li Quanhong , Zhang Jian , Yang Haixia , Zhao Guanghua 
Published: May 2010

SummaryProfiles of soluble proteins isolated from mature seeds of grape (Vitis vinifera L.) pomace were studied using two‐dimensional polyacrylamide gel electrophoresis (2D‐PAGE) coupled with matrix‐assisted laser desorption/ionisation time‐of‐flight mass spectrometry (MALDI–TOF–MS). Two‐dimensional gels stained with Coomassie brilliant blue revealed more than fifty protein spots. Four abundant protein spots showing low molecular weight (Mr) and wide isoelectric point (pI) were analysed by MALDI–TOF–MS, resulting in their identification. Taken together, these results suggest that identified proteins may be linked to seed development and metabolism, but more instructive is that they have some potential functions for future food application. These results provide some insights into conversion of grape processing wastes into useful products or even as raw material for other industries.
Characterisation of anti‐Staphylococcus aureus activity of quercetin
Authors: Hirai Itaru , Okuno Mana , Katsuma Reika , Arita Namie , Tachibana Masahiro , Yamamoto Yoshimasa 
Published: May 2010

SummaryAlthough many antibiotics are available for the treatment of bacterial infections, the emergence and global spread of antibiotic‐resistant bacteria is a community‐wide problem. To overcome this problem, we must explore alternative antimicrobials. This study investigated the antibacterial properties of quercetin, a flavonoid present in vegetables and fruits. Quercetin was tested against gram‐positive and gram‐negative bacteria and was found to exert selective antibacterial activity against Staphylococcus aureus, including methicillin‐resistant S. aureus (MRSA), and Staphylococcus epidermidis. Some clinical MRSA strains showed remarkable susceptibility to quercetin. In combination with antibiotics, such as oxacillin, ampicillin, vancomycin, gentamicin, and erythromycin, quercetin showed markedly enhanced antibacterial activity against MRSA. We also report quercetin‐induced aggregation of S. aureus cells; the morphological changes in these cells, as assessed by electron microscopy; and the colony‐spreading ability of quercetin‐sensitive MRSA, all of which revealed the unique antibacterial properties of quercetin against S. aureus.
Effect of fermentation and cooking on protein quality of maize (Zea mays L.) cultivars
Authors: Mohiedeen Iman E. , El Tinay Abdullahi H. , Elkhalifa Abd Elmoneim O. , Babiker Elfadil E. , Mallasy L. O. 
Published: May 2010

SummaryMaize like other cereals shows qualitative and quantitative deficiency in protein content. Efforts were made to correct this by fortification, supplementation and fermentation. Two maize cultivars, Hudeiba 1 and Mugtama 45, were used to study the effect of fermentation followed by cooking on their protein quality. Maize flour was fermented for 32 h; samples were withdrawn at 8 h intervals. Results indicated that the proteins fractions albumins plus globulins were significantly (P < 0.05) increased in the fermented doughs. This is an indication of improvement in the protein quality of maize. Cooking resulted in significant (P < 0.05) changes in protein solubility. The essential amino acids particularly lysine increased from 1.82 to 2.06 and from 1.88 to 2.60 g/100 g (i.e. an increase of 11.6% and 27.7%) for Hudeiba 1 and Mugtama 45, respectively. The in vitro protein digestibility of cooked samples decreased significantly (P < 0.05); however, the negative effects of cooking were lower than those of unfermented cooked samples.
Determination of lactulose in foods: a review of recent research
Authors: Zhang Zhong , Yang Ruijin , Wang He , Ye Fayin , Zhang Sha , Hua Xiao 
Published: May 2010

SummaryThis article mainly discusses the methods for the determination of lactulose. The methods referred to were spectrophotometric methods, high‐performance liquid chromatography (HPLC), gas chromatography (GC) and other related techniques (such as: capillary electrophoresis, differential pH methods, flow analysis methods). Spectrophotometric methods are suitable both for qualitative and quantitative determination of lactulose with good efficiency and limited costs. Although tedious and time‐consuming preparation of samples is necessary for HPLC and GC methods, both of them afford high resolution and excellent accuracy for lactulose analysis. In addition, other methods (CE, FA and differential pH methods) could also provide reliable results for lactulose determination with relatively simple operation. Various methods of recent research were introduced by analysing the advantages and disadvantages of them.
Determination of ethyl carbamate in Chinese yellow rice wine using high‐performance liquid chromatography with fluorescence detection
Authors: Fu Ming‐liang , Liu Jing , Chen Qi‐he , Liu Xiao‐jie , He Guo‐qing , Chen Ji‐cheng 
Published: May 2010

SummaryEthyl carbamate (EC) is a naturally occurring component in the fermented products, especially the Chinese yellow rice wine. EC has been found showing a potential for carcinogenity and causing food safety problems. This study is to investigate the application of the existing HPLC‐FLD method to the analysis of EC in Chinese yellow rice wine, and to validate it for EC analysis with high through‐out and applicability in Chinese yellow rice wine sample. The parameters examined in this study were fully evaluated. Results indicated that good linearity was obtained with a correlation coefficient exceeding 0.9990, the limit of detection and quantification was 73.2 and 243.9 μg L−1, respectively. Recoveries ranged between 98.30% and 101.30%, and the precision of this method was lower than 5% (RSD). The method conducted in this work was successfully applied to determine EC concentration in Chinese yellow rice wine samples from different origins. The negative correlation between EC formation and urea level in yellow rice wine samples is evaluated with the developed HPLC‐FLD method.