bluuebunny/crossref_metadata_2025_split huggingface dataset:
Choke Disease Caused by Epichloë bromicola in the Grass Agropyron repens in Poland
Authors: Lembicz M. , Górzyńska K. , Leuchtmann A. 
Published: August 2010

Agropyron repens (synonym Elymus repens, couch grass) is a species native to Europe and Asia. In Poland, it is a common weed of crop fields. In May 2008, we noticed for the first time symptoms of choke disease (caused by Epichloë spp.) on A. repens at two localities in central Poland. The localities, Pakość (52°47.531′N, 18°06.118′E) and Dulsk (52°45.329′N, 18°20.518′E), are located 16 km apart from each other. The following year, we confirmed the occurrence of choke disease on couch grass at these localities. Stromata were formed on reproductive stems that did not produce inflorescences. They ranged from 16 to 31 mm long and were covered with perithecia 520 to 560 × 160 to 250 μm at a density of 35 to 45 per mm2. Asci measured 270 to 310 × 5.2 to 6.5 μm and ascospores were 225 to 275 × 1.5 to 1.7 μm (specimen deposited in ZT). Morphological characters match with the original description of Epichloë bromicola (4). One strain was isolated from stromatal tissue and the partial DNA sequence of tubB including introns 1 to 3 was obtained as previously described (2). In a phylogenetic analysis, the isolate (GenBank Accession No. GU325782) grouped with Epichloë isolates from other Agropyron spp. from Poland (A. intermedium) and Japan (A. ciliare and A. tsukushiense) and with an isolate from a Roegneria sp. (from China). Experimental mating tests involving isolates from A. intermedium and a Roegneria sp. indicated that these isolates were sexually compatible with Epichloë bromicola from Bromus erectus. Similarly, E. yangsii was compatible with E. bromicola. This suggests that Epichloë isolates from Agropyron, Roegneria, and Bromus hosts form a common mating population, and implies that under a biological species concept the phylogenetic definition of E. bromicola has to be broadened. Epichloë on A. repens has been previously found in Poland (1), Germany (3), Hungary, and Romania (specimen deposited in herbarium of ETH Zurich, ZT) based on incidental records or on herbarium specimens that have been listed under E. typhina. Our study, based on morphology, tubB sequence similarity, and mating compatibility, suggests that the fungus infecting A. repens in Poland is E. bromicola. References: (1) I. Adamska. Acta Mycol. 36:31, 2001. (2) D. Brem and A. Leuchtmann. Evolution 57:37, 2003. (3) J. Kohlmeyer and E. Kohlmeyer. Mycologia 66:77, 1974. (4) A. Leuchtmann and C. L. Schardl. Mycol. Res. 102:1169, 1998.
First Detection of Virulence in Puccinia striiformis f. sp. tritici in China to Resistance Genes Yr24 (=Yr26) Present in Wheat Cultivar Chuanmai 42
Authors: Liu T. G. , Peng Y. L. , Chen W. Q. , Zhang Z. Y. 
Published: August 2010

Stripe rust disease of wheat caused by Puccinia striiformis f. sp. tritici was observed on previously resistant bread wheat (Triticum aestivum L.) cv. Chuanmai 42 during the 2008–2009 crop season in Pi County, Sichuan Province, China. More than 10 single pustules were isolated from the diseased leaf samples collected in the field and inoculated on 7-day-old susceptible wheat seedlings cv. Mingxian 169. After 18 to 24 h of incubation at 100% relative humidity in darkness, the plants were moved into the greenhouse, maintained at 15 to 18°C, and supplemented with 10,000 lx of fluorescent light for 10 h per day. The second leaves were clipped when chlorotic spots appeared on leaves (~7 days postinoculation), and plants were covered with glass cylinders to prevent cross contamination. Urediniospores of each isolate were collected 16 days after inoculation and temporarily kept in a dryer at low temperature (3 to 4°C). The virulence spectra of the isolates were tested on Chinese differentials and wheat lines with known Yr genes at the seedling stage (1). A new Yr24 (=Yr26) virulent pathotype, different from currently known pathotypes in China, was identified. To our knowledge, this is the first detection of Yr24 virulence in Puccinia striiformis f. sp. tritici populations on Chuanmai 42. In addition, the new pathotype was also virulent to Lantian 17, Guinong 22 (Chinese differential), and 92R137 derived wheat lines Nannong 04Y10 and Nannong 05Y628, known to carry Yr24 (2,3). The avirulence/virulence formula of the new pathotype is Yr1, 3, 4, H46, 5, 6, 15, 17, 18, 32, Sp, Sd/Yr2, 8, 9, 10, 12, 24 (=26), 31, and Su. Wheat cultivars and breeding materials, previously protected by Yr24 gene, are now vulnerable to stripe rust epidemics in the region. Pure isolates of the new pathotype (Accession No. 09-6-16-3) are stored in the Chinese Academy of Agricultural Sciences (CAAS; Beijing) stripe rust collection. References: (1) W. Q. Chen et al. Plant Dis. 93:1093, 2009. (2) G. Q. Li et al. Theor. Appl. Genet. 112:1434, 2006. (3) Z. F. Li et al. Plant Dis. 90:1302, 2006.
Epilepsy and Mortality in Africa: A Review of the Literature
Authors: Diop A. G. , Hesdorffer D. C. , Logroscino G. , Hauser W. A. 
Published: August 2010

Summary:  Problem: The prevalence of epilepsy is high in many areas of Africa. This condition is stigmatized, and there are limited health personnel and facilities for diagnosis and treatment. A huge treatment gap is suspected for epilepsy, and data suggest that nearly 80–85% of people with epilepsy have never been diagnosed or treated. It is reported worldwide that the mortality among people with epilepsy is two‐ to threefold higher than in general population. An increase of at least this magnitude is suspected in Africa, but there are very few data. Verbal autopsy studies may be one way of carrying out studies of mortality for epilepsy in Africa because these methods do not rely on autopsies, which are rare, or upon death certificates, which are a poor source of information on death in Africa. Methods: This paper presents the literature on mortality after seizures in Africa, although there are few studies of mortality among people with epilepsy in Africa. Results: The existing studies suggest an increased risk of dying and a greater proportion of deaths that are epilepsy‐related. One study reports a sixfold increase in mortality in people with epilepsy. This is higher than the two‐ to threefold increase reported in developed countries. Conclusions: Considering the high prevalence of this condition, the public health impact of epilepsy mortality is likely to be enormous.
Serum gastrin levels during long‐term omeprazole treatment
Authors: KOOP H. , KLEIN M. , ARNOLD R. 
Published: August 2010

SUMMARYSerum gastrin was determined in 33 patients during treatment with the proton pump inhibitor omeprazole. After 4 weeks of therapy, gastrin levels increased to a median of 55 pg/ml compared to 15 pg/ml prior to omeprazole (P < 0.001). There was a close correlation (r= 0.939; P < 0.001) between pre‐treatment gastrin and levels at 4 weeks. Comparison of serum gastrin concentrations at I month of omeprazole with levels at 6 (n= 21) and 12 months (n= 12) continuous therapy revealed a close correlation (r= 0.961 and r= 0.882, respectively; P < 0.001) despite dose adjustment. In marked hypochlorhydria documented by continuous pH monitoring, serum gastrin varied from normal up to profound hypergastrinaemia. These results demonstrate that the serum gastrin increase under powerful acid‐inhibitory drug therapy depends upon a number of variables. (a) Only in patients with elevated gastrin levels, prior to omeprazole treatment, can moderate to marked hypergastrinaemia during omperazole be expected. (b) Gastrin increases reached during the initial period of omeprazole treatment remain constant during long‐term therapy. (c) Acid inhibition itself is not necessarily associated with an increase in serum gastrin in every patient, which suggests that the individual sensitivity of the gastrin cell to acid inhibition is more important for serum gastrin changes than the degree of acid inhibition itself.
Review article: functional dyspepsia—should treatment be targeted on disturbed physiology?
Authors: TALLEY N. J. 
Published: August 2010

SUMMARYIn patients who present with chronic unexplained upper abdominal pain or discomfort (functional dyspepsia), therapy should ideally be targeted on correcting the individual's disturbed pathophysiology. Here, putative mechanisms implicated in functional dyspepsia and potential approaches to therapy are critically reviewed in order to determine if targeting treatment is of value. Pharmacological therapies reviewed include those that aim to correct disordered gastric emptying (e.g. cisapride, dopaminergic receptor antagonists, macrolides), reduce visceral hypersensitivity (e.g. somatostatin analogues, cholecystokinin antagonists, opioid agonists, serotonin type 3 receptor antagonists), reduce gastric acid secretion (e.g. H2‐blockers, acid pump inhibitors), cure Helicobacter pylori infection, enhance muscosal defence (e.g. sucralfate, bismuth) or modify central nervous system processes. It is concluded that the imperfectly understood pathophysiology of functional dyspepsia contributes to the paucity of established efficacious therapies.
Screening for liver disease using non‐invasive biomarkers (FibroTest, SteatoTest and NashTest) in patients with hyperlipidaemia
Authors: RATZIU V. , GIRAL P. , MUNTEANU M. , MESSOUS D. , MERCADIER A. , BERNARD M. , MORRA R. , IMBERT‐BISMUT F. , BRUCKERT E. , POYNARD T. 
Published: August 2010

SummaryBackgroundMortality related to complications of cirrhosis is increasing in patients with insulin‐resistance factors. Hyperlipidaemic patients have multiple risk factors of insulin resistance. It is impossible to perform liver biopsy in such a large number of hyperlipidaemic patients to identify patients with advanced liver fibrosis or with steatohepatitis (non‐alcoholic steatohepatitis, NASH).AimsTo use the non‐invasive biomarkers, FibroTest (FT), SteatoTest and NashTest, and to assess the prevalence of advanced liver disease in a large population of hyperlipidaemic patients.MethodsA consecutive cohort of hyperlipidaemic patients was followed prospectively in a lipid centre and the sera were analysed retrospectively.ResultsA total of 2834 subjects were included: 1909 hyperlipidaemic patients and 925 blood donors (BD). Advanced fibrosis was identified by FT in 53/1909 (2.8%) hyperlipidaemic patients vs. 0/925 BD (0%) (P < 0.0001); advanced steatosis in 569/1893 hyperlipidaemic patients (30.1%) vs. 8/164 (4.9%) BD (P < 0.0001) and NASH in 132/1893 (7%) vs. 0/164 (0%), respectively (P < 0.0001). There was a highly significant and linear association between the number of metabolic syndrome factors and liver disease prevalence – the highest being for type 2 diabetics: advanced steatosis 66%, NASH 24% and advanced fibrosis 6%.ConclusionsThe prevalence of fibrosis, steatosis and NASH in hyperlipidaemic patients appears to be high (3%, 30% and 7%, respectively). Biomarkers could be useful for screening of advanced fibrosis and NASH in patients with several metabolic syndrome factors, to prevent liver mortality.
Tenderness and Associated Characteristics of Stretched and Contracted Bovine Muscles
Authors: HERRING H. K. , CASSENS R. G. , SUESS G. G. , BRUNGARDT V. H. , BRISKEY E. J. 
Published: August 2010

SUMMARY—The effects of muscle contraction state, carcass maturity, and post‐mortem aging (4°C) on tenderness were studied on excised semitendinosus muscles of six A‐ and six E‐maturity bovine carcasses. Fiber diameter was shown to be curvilinearly related with sarcomere length (R = .95 and .87 for A‐ and E‐maturity groups, respectively). As muscles were shortened they had a larger percent area of fibers and a smaller percent area of both edomysial and perimysial material. Muscles of the A‐maturity group were more tender (P < .01) than those of the E‐maturity group. Post‐mortem aging resulted in tenderization in both A‐ and E‐maturity groups at all states of contraction f‐48 to +48% of the preexcised length); however, tenderness of contracted muscles did not reach acceptable levels even in 240 hr of aging. Tenderness was shown to be linearly related to fiber diameter (R = .82 and .87 for A‐ and E‐maturity groups, respectively); however, the relationship with sarcomere length was curvilinear (R = .90 and .75 for A and E maturities, respectively). Post‐mortem contraction of muscles was very effective in causing decreased tenderness, whereas the magnitude of tenderness increase was smaller than normal when muscles were stretched.
A Study of the True Taste of Saccharin
Authors: RADER CHARLES P. , TIHANYI SZILARD G. , ZIENTY FERDINAND B. 
Published: August 2010

SUMMARY—When samples of saccharin were highly purified, bitterness and aftertaste were not significantly diminished. Numerous purification methods failed to remove these undesirable flavor notes. The presence of sequestering agents also failed to diminish bitterness and aftertaste. While the undesirable flavor notes of saccharin cannot be proven to be intrinsic, the hypothesis that they are due to impurities is most untenable. Conclusive evidence shows that the bitterness and aftertaste are at least in part a true property of saccharin.
FUNCTIONAL PROPERTIES OF ACYLATED GLANDLESS COTTONSEED FLOUR
Authors: CHILDS E. A. , PARK K. K. 
Published: August 2010

ABSTRACTGlandless cottonseed flour was acylated with succinic and acetic anhydride. Acylation caused an increase in the specific viscosity of the flour and an increase in its functionality. Water‐holding, oil‐holding, emulsifying, and foam capacities were increased from 1.2 to tenfold over nonacylated flour.
MONO‐ AND OLIGOSACCHARIDE COMPOSITION OF GROUNDNUT (Arachis hypogea)
Authors: THARANATHAN R. N. , WANKHEDE D. B. , RAO M. R. RAGHAVENDRA 
Published: August 2010

ABSTRACTThe mono‐ and oligosaccharide composition of two different varieties of groundnuts has been determined. 70% alcohol was used for the extraction of mono‐ and oligosaccharides. The total monosaccharides constituted 5.08 and 5.00%, and were identified as D‐glucose (2.89 and 2.88%) and D‐fructose (2.19 and 2.11%); while the total oligosaccharides amounted only to 3.23 and 3.38% of the flour solids, respectively for the two varieties, and were identified as sucrose, 0.91 and 0.95%; raffinose, 0.94 and 1.06%; stachyose, 1.04 and 0.51%; and verbascoy, 0.2 and 0.38%. Final identification of the sugars was achieved by gas liquid chromatographic analysis as their trimethylsilyl derivatives. In addition, one of the varieties “Nambyquarae” (hybrid peanut) also contained ajugose, 0.48%. These groundnuts are unusual in that they contain a high proportion of free monosaccharides.
NUTRITIVE VALUE OF SPROUTED WHEAT FLOUR
Authors: LEMAR LINDA E. , SWANSON BARRY G. 
Published: August 2010

ABSTRACTProximate analyses and determinations of ascorbic acid, thiamine and riboflavin were made on four flours prepared from sprouted Wanser wheat and on a control flour prepared from unsprouted wheat. The four sprouted flours were prepared from l/4 and 1 in. sprouts dried by two methods: convection or vacuum oven. Sprouted flours were found to have significantly higher crude protein, crude fat, thiamine and riboflavin concentrations than the control flour. For both sprout lengths higher thiamine concentrations were obtained by drying under vacuum.
TRIMETHYLAMINE‐SPECIFIC ELECTRODE FOR FISH QUALITY CONTROL
Authors: CHANG GEORGE W. , CHANG WAI LIN , LEW KITTY B. K. 
Published: August 2010

ABSTRACTTrimethylamine (TMA) is one of the major components of the smell of spoiled marine fish. An increased TMA level is so characteristic of spoilage that the TMA levels have been used as an objective index of fish quality. A specific electrode was developed in order to simplify the measurement of TMA. The Orion ammonia electrode was made specific for TMA by replacing the inner filling solution with 0.01M TMA · HCl in 0.04M KCl and by adding enough formaldehyde to the sample solution to obtain a concentration of 0.22% (0.075M). The electrode is suitable for the measurement of TMA in aqueous solutions and in homogenates of fish muscle. The use of this electrode is much simpler than the methods now used for TMA analysis and it may be applicable in commercial practice.
MECHANICALLY DESINEWED MEAT: ITS YIELD, COMPOSITION AND EFFECT ON PALATABILITY OF COOKED SALAMI
Authors: GILLETT T. A. , TANTlKARNJATHEP KAMCHORN , ANDREW S. J. 
Published: August 2010

ABSTRACTThe effects of mechanical desinewing on yield, proximate analysis and connective tissue content of meat have been examined and its influence on the processing and palatability of cooked salami was evaluated. Mechanical desinewing removed approximately half the connective tissue and reduced the tendency for formation of gelatin pockets in cooked salami. Yields from the desinewer ranged from 71‐87% and correspondingly higher cooking yields were obtained from desinewed meat. Protein and moisture increases were non‐significant whereas the 2.39% change in fat content was, representing a 12.8% decrease. Tenderness and texture of cooked salami were improved by desinewing.
CHEMICAL TREATMENTS OF COTTAGE CHEESE WHEY TO REDUCE FOULING OF ULTRAFILTRATION MEMBRANES
Authors: LEE D. N. , MERSON R. L. 
Published: August 2010

ABSTRACTIncreases in ultrafiltration rates were obtained by treating whey with acid, calcium‐sequestering agents, or compounds to modify specific protein side chains, or by increasing the ionic strength. The proteins in whey, examined by scanning electron microscopy, underwent marked structural changes corresponding to these changes in the chemical environment. Depending upon the treatment, membrane fouling deposits showed strands, lattice networks, beaded matrixes, helical structures, or protein sheets of varying thickness. The protein forms were affected by the pH, the quantity of reagent added, and the protein functional group which was modified. Fouling of membranes was reduced when formation of protein sheets over the membrane was retarded.
METHODOLOGY FOR DIRECT CONTACT FREEZING OF VEGETABLES IN AQUEOUS FREEZING MEDIA
Authors: ROBERTSON G. H. , CIPOLLETTI J. C. , FARKAS D. F. , SECOR G. E. 
Published: August 2010

ABSTRACTThis work treats the freezing of foodstuffs in aqueous media with the intention of reducing the pickup of solute on the solid. Product frozen in 23% NaCl solution (AF 23‐0) was centrifuged, washed, and/or blotted to remove surface adhering freezant. Freezing times of less than 1 min were obtained for peas, diced carrots, snow peas and cut green beans. This corresponded to an estimated surface heat transfer coefficient in the range 50‐150 BTU/hr ft2°F. Salt residuals ranged from 0.48% (peas) to 2.2% (carrots) and compared favorably to the values reported for canned and remanufactured products. Preliminary cost analysis indicated competitiveness of the method to air‐blast freezing methods.
PATHWAYS OF FORMATION OF N‐NITROSOPYRROLIDINE IN FRIED BACON
Authors: NAKAMURA MASAMICHI , BABA NAHOKO , NAKAOKA TADAYOSHI , WADA YUTAKA , ISHIBASHI TOHRU , KAWABATA TOSHIHARU 
Published: August 2010

ABSTRACTPathways of formation of N‐nitrosopyrrolidine (NO‐Pyr) in fried bacon have been studied. In the range 100–150°C with a heating time of 10 min, amounts of NO‐Pyr formed from free proline via pyrrohdine (Pyr) were almost the same as those formed via N‐nitrosoproline (NO‐Pro). On the contrarv. at 175°C or above, the yield of NO‐Pyr via Pyr was greater than that formed via NO‐Pro. In bacon, 80–96% of NO‐Pyr disappeared when it was brought to 200°C within 10 min, while NO‐Pyr in vitro was fairly stable to heating, with only a 2–5% loss under the same heating conditions
REACTIONS BETWEEN AMINO ACIDS AND ORGANIC ACIDS: REACTION OF TRYPTOPHAN AND PYRUVIC ACID
Authors: CHU N. T. , CLYDESDALE F. M. 
Published: August 2010

ABSTRACTA reaction between pyruvic acid and tryptophan, which produced yellow products, was found in this investigation. The isolation and identification of the compounds produced by this interaction were carried out by paper chromatography, UV, IR and NMR spectroscopy, and organic synthetic procedures. Four compounds were isolated: three were identitied as 1,2,3,4‐tetrahydroharman‐1,3‐dicarboxylic acid, an isomer of 1,2,3,4‐tetrahydroharman‐1,3‐dicarboxylic acid and harman. The compound which was not fully identified, was a yellow polymer. The decrease in concentration of pyruvic acid and tryptophan due to this interaction was analyzed by an automatic organic acid analyzer and an automatic amino acid analyzer. It was found that the ratio of pyruvic acid to tryptophan used in this reaction was approximately 1.6:1. This reaction was found to proceed via a 1:1 molecular reaction between tryptophan and pyruvic acid to form 1,2,3,4‐tetrahydroharman‐1,3‐dicarboxylic acid and its yellow isomer followed by the formation of a yellow polymer produced by the interaction of the yellow isomer of 1,2,3,4‐tetrahydroharman‐1,3‐dicarboxylic acid and pyruvic acid.
PROTEIN‐STARCH EXTRACTION AND NUTRITIVE VALUE OF THE BLACK‐EYED PEA (Vigna sinensis) AND ITS PROTEIN CONCENTRATES
Authors: MOLINA M. R. , ARGUETA C. E. , BRESSANI R. 
Published: August 2010

ABSTRACTTwo processes were developed for the preparation of protein concentrates with a concommitant recuperation of the starch fraction from the Black‐eyed pea (Vigna sinensis). The first was a one‐stage extraction process using a 4:100 peeled meal:soivent ratio, a pH of 9.0, and 25°C, and the second a two‐stage process of 1 hr per stage using a peeled meal:solvent ratio of 12:100, pH of the suspension 6.8, and 25°C. Protein extraction efficiencies of 87 and 86% for the one and two‐stage processes, respectively, were not improved by increasing either extraction time or temperature (up to 50°C). The starch recuperation was 84% in the former and 76% in the latter. Both protein concentrates (66–70% protein) obtained by isoelectric point precipitation proved to have a higher methionine and cystine content and a higher PER value than the original peeled meal Preliminary results indicate the suitability of the protein concentrates for use in the formulation of pasta products, sausages and tacos.
EFFECT OF FRUIT PORTION, STAGE OF RIPENESS AND GROWTH HABIT ON CHEMICAL COMPOSITION OF FRESH TOMATOES
Authors: BRECHT P. E. , KENG L. , BISOGNI C. A. , MUNGER H. M. 
Published: August 2010

ABSTRACTTomato fruits were analyzed for total and reduced ascorbic acid, pH, titratable acidity (% citric acid) and % soluble solids. Locular material from table ripe fruits were higher in total ascorbic acid and titratable acidity and lower in pH compared to pericarp tissue. ln two pairs of cultivars, each pair having determinate and indeterminate growth habits in essentially the same genetic background, fruits from the indeterminate had more ascorbic acid and soluble solids than did those from determinate. When table ripe and mature green fruits (eight cultivars) were harvested on the same day, table ripe fruits were higher in reduced ascorbic acid and titratable acidity and were lower in pH. No differences in total ascorbic acid were noted between the two stages of ripeness.
Fate of Sfaphylococcus aureus in Reduced Sodium Fermented Sausage
Authors: MARCY J. A. , KRAFT A. A. , OLSON D. G. , WALKER H. W. , HOTCHKISS D. K. 
Published: August 2010

ABSTRACTSausage was prepared using three levels of sodium chloride. These sausages were made with a commerical starter culture, and with an inoculum of Staphylococcus aureus, strain Z‐88. The sausages containing lower amounts of salt showed faster fermentations at two temperatures, 24°C and 38°C. At both temperatures the sausages containing 1.65% salt showed the least amount of staphylococcal growth followed by the sausages containing 2.415% and 3.3% salt respectively.