bluuebunny/crossref_metadata_2025_split huggingface dataset:
Safety of sertindole versus risperidone in schizophrenia: principal results of the sertindole cohort prospective study (SCoP)
Authors: Thomas S. H. L. , Drici M. D. , Hall G. C. , Crocq M. A. , Everitt B. , Lader M. H. , Jeunne C. Le. , Naber D. , Priori S. , Sturkenboom M. , Thibaut F. , Peuskens J. , Mittoux A. , Tanghøj P. , Toumi M. , Moore N. D. , Mann R. D. 
Published: April 2010

Thomas SHL, Drici MD, Hall GC, Crocq MA, Everitt B, Lader MH, Le Jeunne C, Naber D, Priori S, Sturkenboom M, Thibaut F, Peuskens J, Mittoux A, Tanghøj P, Toumi M, Moore ND, Mann RD. Safety of sertindole versus risperidone in schizophrenia: principal results of the sertindole cohort prospective study (SCoP)Objective: To explore whether sertindole increases all‐cause mortality or cardiac events requiring hospitalization, compared with risperidone.Method: Multinational randomized, open‐label, parallel‐group study, with blinded classification of outcomes, in 9858 patients with schizophrenia.Results: After 14147 person‐years, there was no effect of treatment on overall mortality (sertindole 64, risperidone 61 deaths, Hazard Ratio (HR) = 1.12 (90% CI: 0.83, 1.50)) or cardiac events requiring hospitalization [sertindole 10, risperidone 6, HR = 1.73 (95% CI: 0.63, 4.78)]: Of these, four were considered arrhythmia‐related (three sertindole, one risperidone). Cardiac mortality was higher with sertindole (Independent Safety Committee (ISC): 31 vs. 12, HR=2.84 (95% CI: 1.45, 5.55),P = 0.0022; Investigators 17 vs. 8, HR=2.13 (95% CI: 0.91, 4.98),P = 0.081). There was no significant difference in completed suicide, but fewer sertindole recipients attempted suicide (ISC: 68 vs. 78, HR=0.93 (95% CI: 0.66, 1.29),P = 0.65; Investigators: 43 vs. 65, HR=0.67 (95% CI: 0.45, 0.99),P = 0.044).Conclusion: Sertindole did not increase all‐cause mortality, but cardiac mortality was higher and suicide attempts may be lower with sertindole.
Severity and pattern of peri‐implantitis‐associated bone loss
Authors: Fransson Christer , Tomasi Cristiano , Pikner Solveig Sundén , Gröndahl Kerstin , Wennström Jan L. , Leyland Alastair H. , Berglundh Tord 
Published: April 2010

Fransson C, Tomasi C, Sundén Pikner S, Gröndahl K, Wennström JL, Leyland AH, Berglundh T. Severity and pattern of peri‐implantitis‐associated bone loss. J Clin Periodontol 2010; 37: 442–448. doi: 10.1111/j.1600‐051X.2010.01537.x.AbstractObjective: The purpose of the present study was to describe the severity and pattern of peri‐implantitis‐associated bone loss.Material and Methods: Intra‐oral radiographs from 182 subjects were analysed. Bone‐level measurements were performed in 419 implants with a history of bone loss. All radiographs obtained in the interval from the 1‐year follow‐up to the end‐point examination (5–23 years) were analysed. The amount of bone loss that occurred from 1 year after prosthesis insertion was assessed and the pattern of bone loss was evaluated.Results: The average bone loss after the first year of function was 1.68 mm and 32% of the implants demonstrated bone loss 2 mm. The multilevel model revealed that the bone loss showed a non‐linear pattern and that the rate of bone loss increased over time. The model also revealed that the pattern of peri‐implantitis associated bone loss was similar within the same subject.Conclusion: It is suggested that peri‐implantitis‐associated bone loss varies between subjects and is, in most cases, characterized by a non‐linear progression, with the rate of loss increasing over time.
Triclosan inhibition of acute and chronic inflammatory gene pathways
Authors: Barros Silvana P. , Wirojchanasak Sodsi , Barrow David A. , Panagakos Fotinos S. , DeVizio William , Offenbacher Steven 
Published: April 2010

Barros SP, Wirojchanasak S, Barrow DA, Panagakos F, Devizio W, Offenbacher S. Triclosan inhibition of acute and chronic inflammatory gene pathways. J Clin Periodontol 2010; 37: 412–418. doi: 10.1111/j.1600‐051X.2010.01548.x.AbstractAim: We sought to determine whether triclosan (2,4,4′‐trichloro‐2′‐hydroxydiphenylether), an extensively used anti‐plaque agent with broad‐spectrum anti‐microbial activity, with reported anti‐inflammatory effects via inhibition of prostaglandin E2 and interleukin 1 (IL‐1)β, could also more broadly suppress multiple inflammatory gene pathways responsible for the pathogenesis of gingivitis and periodontitis.Materials and Methods: As an exploratory study, the effects of triclosan on the inflammatory gene expression profile were assessed ex vivo using peripheral whole blood samples from eight periodontally healthy donors. Ten‐millilitres whole blood aliquots were incubated 2 h with 0.3 μg/ml Escherichia coli lipopolysaccharide (LPS) with or without 0.5 μg/ml triclosan. Affymetrix microarray gene expression profiles from isolated leucocytes and pathway‐specific quantitative polymerase chain reaction arrays were used to investigate changes in expression of target cytokines and cell signalling molecules.Results: Ex vivo human whole blood assays indicated that triclosan significantly down‐regulated the LPS‐stimulated expression of Toll‐like receptor signalling molecules and other multiple inflammatory molecules including IL‐1 and IL‐6 and the dampening of signals that activate the T‐helper type 1 acquired immune response via suppression of CD70 with concomitant up‐regulation of growth factors related to bone morphogenetic protein (BMP)2 and BMP6 synthesis.Conclusions: Anti‐inflammatory effects were found in this exploratory survey, including suppression of microbial‐pathogen recognition pathway molecules and the suppression of acute and chronic mediators of inflammation.
Effect of Porphyromonas gingivalis‐induced inflammation on the development of rheumatoid arthritis
Authors: Bartold P. Mark , Marino Victor , Cantley Melissa , Haynes David R. 
Published: April 2010

Bartold PM, Marino V, Cantley M, Haynes DR. Effect of Porphyromonas gingivalis‐induced inflammation on development of rheumatoid arthritis. J Clin Periodontol 2010; 37: 405–411. doi: 10.1111/j.1600‐051X.2010.01552.x.AbstractBackground: Periodontitis is an extra‐synovial chronic inflammatory condition, which has been proposed to be inter‐related with rheumatoid arthritis.Objective: We investigated the effect of an established extra‐synovial chronic inflammatory lesion on the induction and severity of experimental arthritis.Materials and Methods: Chronic inflammatory lesions were induced by the implantation of polyurethane sponges impregnated with heat‐killed Porphyromonas gingivalis into the backs of DA rats. Thirty‐five days later, adjuvant arthritis (AA) was induced in the rats by injecting a mycobacterium cell wall in complete Freund's adjuvant. The development of arthritis was then monitored for 2 weeks.Results: Histological assessment of the implanted sponges confirmed that a chronic inflammatory lesion had been established after 21 days. Following induction of adjuvant arthritis, the severity of disease was scored and paw swelling was measured. Severe arthritis developed more rapidly in animals with a pre‐existing P. gingivalis‐induced inflammatory lesion elsewhere.Conclusions: The results show that a pre‐existing extra‐synovial chronic inflammatory lesion induced by P. gingivalis promotes the development of arthritis in an animal model. These findings provide further evidence for a relationship between the presence of periodontal pathogen‐associated inflammation and the development of rheumatoid arthritis.
Modified periodontal risk assessment score: long‐term predictive value of treatment outcomes. A retrospective study
Authors: Leininger Matthieu , Tenenbaum Henri , Davideau Jean‐Luc 
Published: April 2010

Leininger M, Tenenbaum H, Davideau J‐L. Modified periodontal risk assessment score: long‐term predictive value of treatment outcomes. A retrospective study. J Clin Periodontol 2010; 37: 427–435. doi: 10.1111/j.1600‐051X.2010.01553.x.AbstractObjective: The aim of this study was to evaluate the long‐term clinical predictive value of the periodontal risk assessment diagram surface (PRAS) score and the influence of patient compliance on the treatment outcomes.Materials and Methods: Thirty subjects suffering from periodontitis were re‐examined 6–12 years after the initial diagnosis and periodontal treatments. The baseline PRAS score was calculated from the initial clinical and radiograph records. Patients were then classified into a low‐to‐moderate (0–20) or a high‐risk group (>20). Patients who did not attend any supportive periodontal therapy were classified into a non‐compliant group. PRAS and compliance were correlated to the mean tooth loss (TL)/year and the mean variation in the number of periodontal pockets with a probing depth (PPD) >4 mm.Results: TL was 0.11 for the low‐to‐moderate‐risk group and 0.26 for the high‐risk group (p<0.05); PPD number reduction was 2.57 and 2.17, respectively, and bleeding on probing reduction was 6.7% and 23.3%, respectively. Comparing the compliance groups, the PPD number reduction was 3.39 in the compliant group and 1.40 in the non‐compliant group (p<0.05).Conclusion: This study showed the reliability of PRAS in evaluating long‐term TL and patient susceptibility to periodontal disease. Our data confirmed the positive influence of patient compliance on periodontal treatment outcomes.
Short Communication: Collagenated Cortico‐Cancellous Porcine Bone Grafts. A Study in Rabbit Maxillary Defects
Authors: Nannmark Ulf , Azarmehr Iman 
Published: April 2010

ABSTRACTBackground: Bone substitutes of collagenated porcine bone (CPB) have previously been shown to have osteoconductive properties and to be resorbed with time. The influence of different ratios between bone particles and collagen on bone response is not yet known.Purpose: The objective of the study was to evaluate the effect of different collagen ratios on the bone tissue responses to CPB grafts.Materials and Methods: Eight rabbits were used in the study. Bilateral bone defects, 5 × 8 × 3 mm, were created in the maxilla and were filled with 60% CPB/40% collagen gel or with 80% CPB/20% collagen gel. Animals were killed after 8 weeks for histological and morphometrical evaluations.Results: There were no differences between the two biomaterials tested. Both materials showed a high degree of bone formation, 42% and 46%, respectively. Both materials were showing signs of resorption at time of sacrifice.Conclusions: Different collagen/CPB ratios do not influence the bone tissue responses to CPB. Both materials exhibited osteoconductive properties and were starting to be resorbed at 8 weeks.
D VALUES OF ESCHERICHIA COLI IN TILAPIA MEAT
Authors: SEVILLA KRISTINE P. , GABRIEL ALONZO A. 
Published: April 2010

ABSTRACT In this study, the decimal reduction times (D values) of the reference strain Escherichia coli (ATCC 25922) were established in tilapia (Oreochromis niloticus) meat homogenate. Known numbers of cells were inoculated to irradiated meat homogenate prior to heat treatments at 65, 70 and 75C. In all heating temperatures, inactivation rates significantly increased with increasing exposure times. The D values calculated from the E. coli survivor curves ranged from 0.50 to 1.13 min. The thermal resistance constant (Z value) calculated from the established D values was 28.5C. The established D and Z values of the reference strain may be used in calculating adequate thermal process schedules for tilapia meat, and possibly, other similar products.PRACTICAL APPLICATIONSThis study established the heat resistance characteristics of the bacterium Escherichia coli (ATCC 25922) in a tilapia meat medium. The results of this study may be applied in food manufacturing and food service industries where tilapia meat is used as a raw material or an ingredient. The thermal resistance parameters determined in this study can be used in establishing adequate thermal process or cooking schedules to ensure the inactivation of the target microorganism.
PROXIMATE ANALYSIS. FATTY ACID PROFILES AND MINERAL CONTENTS OF MEATS: A COMPARATIVE STUDY
Authors: KARAKÖK SERAP GÖNCÜ , OZOGUL YESIM , SALER MÜCELLA , OZOGUL FATIH 
Published: April 2010

ABSTRACT The aim of this study was to compare chemical parameters, fatty acid composition and mineral contents of farm animal meats which are marketed in Turkey. Different kinds of meats were purchased from the meat market including beef, lamb, broiler, turkey, ostrich and quail meat, which are mostly preferred for different reasons by consumers. However, little information exists about the composition of meats of different farm animal species. The results of proximate analysis showed that the high level of protein (24.38%) and low level crude fat (1.19 ± 0.13%) were found in turkey meats, while the low level of protein (18.75%) and high level fat (8.79%) were found in lamb meats. The fatty acid compositions of meats were in the range of 22.68–48.37% for saturated, 21.38–42.45% for monounsaturated and 3.75–47.47% for polyunsaturated acids. The highest micro mineral was determined as zinc (5.7417 ppm) in lamb and ostrich (5.0923 ppm).PRACTICAL APPLICATIONSConsumers attitudes toward meat “safety” greatly affect their overall choices and the variety of meat types available for sale. Some meats are more likely to cause heart disease – saturated fats and trans fats. These fats are usually found in foods from animals such as meat milk, cheese and butter. The dietary saturated fatty acids elevate serum cholesterol concentrations, whereas polyunsaturated fatty acids reduce serum cholesterol concentrations and monounsaturated fatty acids have little or no effect. Therefore, knowledge concerning the exact fatty acid composition of the meat is extremely important for the consumer and processing sector. This study provides comparative information to consumer and processing sector about proximate and fatty acid compositions and mineral contents of beef, lamb, broiler, turkey, ostrich and quail meats.
ASSESSING CONSUMER PREFERENCES FOR RIB‐EYE STEAK CHARACTERISTICS USING CONFOUNDED FACTORIAL CONJOINT CHOICE EXPERIMENTS
Authors: YONG CHIN KHIAN , ESKRIDGE KENT M. , CALKINS CHRIS R. , UMBERGER WENDY J. 
Published: April 2010

ABSTRACT A confounded factorial conjoint choice experiment was conducted with 12 University of Nebraska classes (six Animal Science and six Statistics classes) to examine the effects of price, country‐of‐origin labeling, marbling, tenderness guarantee, traceable‐to‐the‐farm labeling, class discipline and the possibility of receiving a gift on preferences toward beef rib‐eye steaks. All factors, except class discipline and the possibility of receiving a gift, had a significant impact on consumer preferences. Based on the odds ratios, the relative importance of these factors were price (1.97), tenderness guarantee (1.92), country‐of‐origin label (1.68), marbling (1.43) and traceable‐to‐the‐farm labeling (1.30). This relative order of importance was also supported by the willingness‐to‐pay estimates: tenderness guarantee ($3.03/lb), country‐of‐origin label ($2.40/lb), marbling ($1.67/lb) and traceable‐to‐the‐farm label ($1.20/lb). Preferences were also affected by a number of interactions. Our results indicated that a tenderness guarantee and country‐of‐origin label are almost as important as price in student purchase intent, but that the relative importance was dependent upon other factors such as the level of knowledge about beef and marbling level. In addition, the large number of significant interactions indicated and the ability to evaluate these interactions with confounded factorial conjoint experiments demonstrated the importance of using these experimental designs. PRACTICAL APPLICATIONSThe relative importance of the factors studied was price, tenderness guarantee, country‐of‐origin label, marbling and traceable‐to‐the‐farm labeling. Interactions among the factors also suggested that consumers knowledgeable about beef placed a high value on marbling when the country‐of‐origin was known, while the country‐of‐origin label had little impact on the value of marbling for less knowledgeable consumers. These results are useful in the packaging, placement, marketing and advertising of beef steaks. Also, we used confounded factorial conjoint choice experiments, which are promising new designs useful for assessing the effects of many factors and their interactions on consumer preferences that do not overburden respondents with long survey forms and provide more information than traditional choice experimental plans.
ENZYME‐LINKED IMMUNOSORBENT ASSAY FOR SCREENING ANTIBIOTIC AND HORMONE RESIDUES IN BROILER CHICKEN MEAT IN THE SULTANATE OF OMAN
Authors: KADIM I.T. , MAHGOUB O. , AL‐MARZOOQI W. , AL‐MAQBALY R. , ANNAMALI K. , KHALAF S.K. 
Published: April 2010

ABSTRACTAdministration of antibiotics or hormones to broiler chickens for therapeutic and performance‐enhancing purposes may lead to deposit of residuals in their carcasses. This could be a potential human health hazard upon exposure to these residues. The objective of this study was to detect residue levels of tetracycline, streptomycin, sulfamethazine, chloramphenicol, trenbolon, estradiol‐17ß, and testosterone in broiler chicken meat commonly marketed in the Sultanate of Oman. The Enzyme‐Linked Immunosorbent Assay technique was used to detect residues in 128 broiler chicken breast muscles, representing various poultry processing companies from six countries representing four continents. Generally, samples contained various levels of residues of different antibiotic and hormones. Tetracycline levels ranged between 35 and 56 ng/kg (mean 45.9); streptomycin ranged between 30 and 155 ng/kg (mean 100.0); sulfamethazine levels ranged between 0.079 and 5.60 ng/kg (mean 1.07); trenbolon ranged between 0.70 and 3.12 ng/kg (mean 1.67); estradiol 17‐ß ranged from 0.06 to 2.00 ng/kg (mean 0.70); chloramphenicol ranged from 5.00 to 74.00 ng/kg (mean 14.38); and testosterone ranged from 4 to 70 ng/kg (mean 25.53). There were significant differences in residue levels of antibiotics and hormones between the companies and countries. There were significant differences in antibiotic and anabolic agents' residues with the exception of trenbolon between continents. This study indicated that broiler chicken meat products available in the local market contained various levels of residues of several antibiotic and anabolic agents. Although levels of some of these residues did not exceed the maximum allowable limits, they still poise a human health hazard.PRACTICAL APPLICATIONSThere has been an increasing awareness of the widespread drug therapy and the possibility of residues in meat and consequently the potential human health hazards associated with exposure to these residues. Many of these are now classified as carcinogenic, toxic and allergenic, which interfere with human natural physiological functions. The Enzyme‐linked Immunosorbent Assay (ELISA) is one of the sophisticate techniques to detect residuals based on enzyme‐labeled reagents. Therefore, investigations using ELISA technique to monitor residues of various drugs in meat products should be applicable to insure the safety of animal food products for human consumption.
MOLECULAR AND BIOLOGICAL FACTORS AFFECTING SKELETAL MUSCLE CELLS AFTER SLAUGHTERING AND THEIR IMPACT ON MEAT QUALITY: A MINI REVIEW
Authors: PARK K.M. , PRAMOD A.B. , KIM J.H. , CHOE H.S. , HWANG I.H. 
Published: April 2010

ABSTRACT The postmortem factors like rate of glycolysis and muscle shortening have a major role on meat characteristics and these have been efficiently manipulated by methods like chilling regime, electrical stimulation and different hanging. These methods have been optimized with time leaving a little scope for further improvement. During the harvesting process of meat there is a generalized cell death often referred to as necrosis or apoptosis. This process of cell death has been well studied with respect to various physiological functions in vivo but its role in postmortem meat quality has received little attention. It is mainly regulated by caspases and also probably by calpains, cathepsins, proteasomes, lysosomal enzymes and other molecules, antioxidants and stress proteins. The term apoptosis appears to be more appropriate as evident by involvement of the enzyme systems and cell shrinkage. Further, examination of postmortem events effecting meat quality and correlate them to understand the cell death process may reveal the possible involvement of both apoptosis and necrosis processes, one preceding the other. This article is an attempt to review the apoptotic process of various cell lines and possible implication for muscle cells after slaughter and meat quality control.PRACTICAL APPLICATIONSUnderstanding the intricate biochemical mechanisms governing cell death processes after slaughter may help us provide better solutions for preslaughter animal handling and postslaughter interventions to manage meat toughness. Investigations on these tracks would distinguish muscle cell death processes after slaughter from apoptosis or necrosis, and consequently may lead to enhanced technological meat quality as available literature suggests that a number of molecules such as caspase family are likely to be involved in cell death process after slaughter and also in meat tenderization.
EFFECT OF ONION (ALLIUM CEPA L.) EXTRACT ON MICROBIOLOGICAL QUALITY OF REFRIGERATED BEEF MEAT
Authors: IRKIN REYHAN , ARSLAN MIKAIL 
Published: April 2010

ABSTRACT The effect of onion (Allium cepa L.) extract on the fresh beef fillet meat was investigated. Beef fillet samples were cut into pieces and treated with 5, 10, 20 and 50 % onion‐water extract (v/v) and stored in refrigeration conditions at 4C. Microbiological quality of the samples was investigated during storage for (0, 1, 3, 6 and 9) 9 days. Increasing concentrations of onion extract significantly affected Escherichia coli and yeast‐mould counts (P < 0.05, P < 0.01); Pseudomonas spp., aerobic mesophilic bacteria and total coliforms were not affected significantly (P > 0.05) for some concentrations and days. The count of bacteria of the samples reached and exceeded the spoilage limit after 9 days at 4C. High concentrations of onion extract were effective in protecting beef meat, depending on the reduction of some microbial contaminations.PRACTICAL APPLICATIONSThe effects of onion extracts on beef meat microbial spoilage were evaluated. Microbial spoilage of meat is an important factor influencing consumer health directly as well as influencing the cost and food availability. Antimicrobial activity of onion juice in different researches was previously reported. In this study, onion extract reduces some microbial contamination of beef fillet meat by inhibiting Escherichia coli and yeast‐mould counts during 9 days at refrigeration conditions. Onion extract can find applications especially with service preservation of meat meals, with the aid of refrigeration, which is also prepared with onion flavor (döner kebap, meat balls, cig köfte, etc.).