bluuebunny/crossref_metadata_2025_split huggingface dataset:
The antipruritic effect of a 5‐HT3receptor antagonist (tropisetron) is dependent on mast cell depletion – an experimental study
Authors: Weisshaar E. , Ziethen B. , Röhl F.‐W. , Gollnick H. 
Published: August 2010

AbstractThe background of this study is that 5‐HT3receptor antagonists are reported to have an antipruritic effect in uremic and cholestatic pruritus. Recently, we could not confirm such an effect in healthy subjects under experimental conditions. Therefore, it was the aim of the present study to further evaluate a possible antipruritic effect of a 5‐HT3receptor antagonist (tropisetron) on serotonin‐ and histamine‐induced itch before and after skin mast cell depletion in 10 healthy subjects. The results were compared to serotonin and histamine iontophoresis in non‐pretreated and pretreated skin with an orally applied antihistamine (cetirizine). Skin mast cell depletion was performed by iontophoretical application of compound 48/80. Wheals and flares were planimetrically evaluated. Itching and burning sensations were rated on an analog scale over a 24‐min period. The test protocol also comprised alloknesis, defined as induction of perifocal itch sensations by a mechanical stimulus. When serotonin was inotophoretically applied after mast cells had been depleted before, oral tropisetron resulted not only in significantly lower whealing, itching and alloknesis but also reduced flares. In contrast, after oral pretreatment with tropisetron histamine‐induced reactions before and after mast cell depletion did not significantly change. Our study demonstrates that in this model, tropisetron as a 5‐HT3receptor antagonist does not effect histamine‐induced itch but has a measurable effect in serotonin‐induced reactions when mast cells were depleted before. From these data evidence now exists why tropisetron is to some extent effective in certain types of pruritus such as uremic pruritus, known for increased histamine liberation and increased serotonin levels as well as degranulated and diffusely spread mast cells in the skin.
Melatonin metabolism in the skin
Authors: Fischer T. W. , Sweatman T. W. , Semak I. , Sayre R. M. , Wortsman J. , Slominski A. 
Published: August 2010

The melatoninergic system is fully expressed in the skin, which is an effector organ of melatonin protective effects. The present study aimed at detecting melatonin metabolism in keratinocytes and to identify resulting melatonin metabolites.Intracellular melatonin and three metabolites were detected by HPLC and LC‐MS. The metabolites were 6‐hydroxymelatonin, AFMK (N1‐acetyl‐N2‐formyl‐5‐methoxykynuramine) and 2‐hydroxymelatonin (the main intermediate between melatonin and AFMK). The intracellular concentrations were highest for melatonin, followed by 6‐hydroxymelatonin, AFMK and 2‐hydroxymelatonin. More interestingly, over a 24 h time period, melatonin consumption in favour of production of the melatonin metabolites AFMK and 2‐hydroxymelatonin was observed, whereas levels of 6‐hydroxymelatonin decreased. Finally, this process was enhanced by exposure to UVR. Thus, the cutaneous melatonin metabolism and the known biological activities of melatonin metabolites increase the spectrum of potential actions of the recently identified cutaneous melatoninergic system.
Apoptosis pathways and oncolytic adenoviral vectors: promising targets and tools to overcome therapy resistance of malignant melanoma
Authors: Eberle Jürgen , Fecker Lothar F. , Hossini Amir M. , Kurbanov Bahtier M. , Fechner Henry 
Published: August 2010

Abstract: In the last decades melanoma incidence has been increasing worldwide, while mortality remained on a high level. Until now, there is no suitable therapy for metastasized melanoma, which could lead to a significant increase in overall survival. Apoptosis deficiency is supposed to be a critical factor for therapy resistance, and previous work has characterized the basic mechanisms of apoptosis regulation in melanoma. Genes and strategies suitable for efficient induction of apoptosis in melanoma cells were identified, which are based on proapoptotic Bcl‐2 proteins (Bcl‐xS, Bcl‐xAK, Bik/Nbk and Bax) as well as on tumor necrosis factor (TNF)‐related death ligands (CD95L/Fas ligand and TNF‐related apoptosis‐inducing ligand, TRAIL). Proapoptotic genes may be employed in improved gene therapeutic strategies, based on conditional oncolytic adenoviral vectors.
Paediatric Hashimoto encephalopathy, refractory epilepsy and immunoglobulin treatment – unusual case report and review of the literature
Authors: Berger I , Castiel Y , Dor T 
Published: August 2010

AbstractBackground:  Hashimoto encephalopathy (HE) is a rare autoimmune disorder. It is defined as a ‘corticosteroid‐responsive encephalopathy associated with thyroiditis’.Clinical observation:  We describe a boy who suffered from HE, responded only to intravenous immunoglobulin therapy. This is the first case report of immunoglobulin therapy in paediatric HE.Conclusion:  After review of the literature, we recommend that unexplained encephalopathy in children should lead to evaluation of thyroid autoantibody titres. Immunoglobulins should be considered.
Editorial
Authors: Kealy Kevin 
Published: August 2010

The First International Conference of Veterinary Radiologists was held in Dublin, Ireland, September 6, 7, and 8, 1968. This meeting was an outstanding success. Eleven countries were represented and attendance averaged approximately 100 persons.The following editorial reflects the thoughts of Dr. Kevin Kealy concerning this meeting and the significance of international cooperation in veterinary radiology. Dr. Kealy, radiologist at the Veterinary College of Ireland, organized The First International Conference of Veterinary Radiologists. It is through his tireless efforts that this meeting was a scientific and social success. Although this Journal cannot record the pleasures of personal contacts with one's colleagues and the making of new friends, it can serve as a forum for the presentation of the scientific program. Readers will note that the majority of manuscripts appearing in this Journal are footnoted as having been presented at The First International Conference of Veterinary Radiologists. Additional papers presented at this conference will appear in subsequent volumes.
Measures of star formation rates from infrared (Herschel) and UV (GALEX) emissions of galaxies in the HerMES fields
Authors: Buat V. , Giovannoli E. , Burgarella D. , Altieri B. , Amblard A. , Arumugam V. , Aussel H. , Babbedge T. , Blain A. , Bock J. , Boselli A. , Castro-Rodríguez N. , Cava A. , Chanial P. , Clements D. L. , Conley A. , Conversi L. , Cooray A. , Dowell C. D. , Dwek E. , Eales S. , Elbaz D. , Fox M. , Franceschini A. , Gear W. , Glenn J. , Griffin M. , Halpern M. , Hatziminaoglou E. , Heinis S. , Ibar E. , Isaak K. , Ivison R. J. , Lagache G. , Levenson L. , Lonsdale C. J. , Lu N. , Madden S. , Maffei B. , Magdis G. , Mainetti G. , Marchetti L. , Morrison G. E. , Nguyen H. T. , O'Halloran B. , Oliver S. J. , Omont A. , Owen F. N. , Page M. J. , Pannella M. , Panuzzo P. , Papageorgiou A. , Pearson C. P. , Pérez-Fournon I. , Pohlen M. , Rigopoulou D. , Rizzo D. , Roseboom I. G. , Rowan-Robinson M. , Portal M. Sánchez , Schulz B. , Seymour N. , Shupe D. L. , Smith A. J. , Stevens J. A. , Strazzullo V. , Symeonidis M. , Trichas M. , Tugwell K. E. , Vaccari M. , Valiante E. , Valtchanov I. , Vigroux L. , Wang L. , Ward R. , Wright G. , Xu C. K. , Zemcov M. 
Published: August 2010

ABSTRACT
The reliability of infrared (IR) and ultraviolet (UV) emissions to measure star formation rates (SFRs) in galaxies is investigated for a large sample of galaxies observed with the Spectral and Photometric Imaging Receiver (SPIRE) and the Photodetector Array Camera and Spectrometer (PACS) instruments on Herschel as part of the Herschel Multi-Tiered Extragalactic Survey (HerMES) project. We build flux-limited 250-μm samples of sources at redshift z &lt; 1, cross-matched with the Spitzer/MIPS and GALEX catalogues. About 60 per cent of the Herschel sources are detected in UV. The total IR luminosities, LIR, of the sources are estimated using a spectral energy distribution (SED) fitting code that fits to fluxes between 24 and 500 μm. Dust attenuation is discussed on the basis of commonly used diagnostics: the LIR/LUV ratio and the slope, β, of the UV continuum. A mean dust attenuation AUV of mag is measured in the samples. LIR/LUV is found to correlate with LIR. Galaxies with and 0.5 &lt; z &lt; 1 exhibit a mean dust attenuation AUV of about 0.7 mag lower than that found for their local counterparts, although with a large dispersion. Our galaxy samples span a large range of β and LIR/LUV values which, for the most part, are distributed between the ranges defined by the relations found locally for starburst and normal star-forming galaxies. As a consequence the recipe commonly applied to local starbursts is found to overestimate the dust attenuation correction in our galaxy sample by a factor of ∼2–3. The SFRs deduced from LIR are found to account for about 90 per cent of the total SFR; this percentage drops to 71 per cent for galaxies with (or ). For these faint objects, one needs to combine UV and IR emissions to obtain an accurate measure of the SFR.
The sensory effect of butter in culinary sauces
Authors: Rapp Erika , Öström Åsa , Bosander Fredrik , Gustafsson Inga‐Britt 
Published: August 2010

AbstractA common belief is that when butter is added to food, a more desired flavour develops and that other flavours are enhanced. The aim of this study was to investigate how different amounts of added butter affected the perceived sensory characteristics of tomato sauce and chicken velouté using sensory analysis. In addition, a preference test was performed for tomato sauce. As more butter was added, the intensity of butter flavour and the viscosity increased, and the other flavour, aroma and taste attributes tested were perceived as being less intense in varying magnitudes. No significant difference was obtained in the preference study, except liking of the appearance among the men who preferred the sauce containing less butter. The results show that a large amount of butter is not always essential, unless it is the flavour and aroma of butter itself that is sought, or if it is necessary to balance the flavour, taste and texture attributes. These results could have a positive health effect for consumers if the use of fat in restaurant kitchens is reduced.
Application of annatto dye formulation in bakery and extruded food products
Authors: Rao Pamidighantam Prabhakara , Satyanarayana Akula , Balaswamy Karakala , Jyothirmayi Tummala , Nagender Allani , Rao Dubasi Govardhana 
Published: August 2010

AbstractThe natural orange‐yellow pigment extracted from annatto (Bixa orellana L.) seeds is used mainly as a food colourant. Water‐soluble annatto dye formulations are used to colour various extruded food products such as rice and wheat noodles, rice and sago fryums, as well as baked foods such as sugar cones and wafer biscuits. Desired shades of yellow‐orange to bright orange colour were obtained by using a dye formulation in a range of 15–50 mg norbixin/kg of the product. In sugar cones, application of norbixin at three levels (15, 25 and 50 mg/kg) of concentration was applied to yield colour shades that match those of vanilla, mango and strawberry respectively. The colour was completely lost during processing of wafers. The retention of colour in the sugar cones was in the range of 59.3, 51.6 and 41.4%, respectively, over a 6‐month period. The visual retention of colour and Lovibond tintometer colour values in extruded products such as noodles and fryums was found to be very good during the storage period. Norbixin in the extruded foods could not be quantified accurately as the extraction of colour into solvents was poor because of its affinity to bind with starch molecules.
Customer perceptions for expectations and acceptance of an authentic dining experience in Thai restaurants
Authors: Sukalakamala Piyavan , Boyce Janice B. 
Published: August 2010

AbstractMulticulturalism is an intrinsic part of the historical formation and development of the USA. The USA is a multiethnic and multilingual society, a trend expected to increase in the future. One component of ethnicity is expressed in the manner by which ethnic groups prepare and serve their food. Today, Americans are more accepting of international cuisines. However, because of the high rate of restaurant failures, the importance of restaurateurs knowing consumer preferences and demands is essential to success. This research study investigated customers' perceptions, acceptance and expectations related to an authentic Thai dining experience. Additionally, this research assessed the degree of authenticity customers expect from the dining experience. One of the major goals of this research is to provide information for ethnic restaurant owners/managers based on customer expectations for an authentic ethnic cuisine experience.
An in‐use comparison of in‐line and in‐tank ultraviolet devices for reduction of the microbial load in water coolers
Authors: Hall A. , Fielding L. M. , Peters A. C. 
Published: August 2010

AbstractTwo ultraviolet (UV) systems were evaluated for use in water‐cooling devices: in‐tank (8 W, held in the centre of a 2‐L chilled water tank) and in‐line (6 W, treating chilled water at the point of dispense). The efficacy of these devices, under conditions of continual dispense (2 L/min), against a range of bacteria commonly associated with drinking water, was investigated. A rate of 1 L/min and the impact of a periodic dispense pattern (machine was not dispensing for 1 min between sampling) was examined with Escherichia coli. At 2 L/min, both devices achieved a 3 log reduction. At 1 L/min, both devices achieved greater than 4 log reduction. During periodic dispense, the in‐line device achieved a 3 log reduction, while the in‐tank device achieved greater than a 4 log reduction. UV was effective at reducing levels of bacteria commonly associated with water to acceptable levels. Under conditions of periodic use, the in‐tank device showed greater potential.
The nutritional value and health issues of in‐flight meals offered by Greek airlines – a preliminary study
Authors: Grammatikopoulou Maria G. , Zakas Athanasios , Papadopoulou Sousana K. , Panayiotoglou Angeliki 
Published: August 2010

AbstractRecent data suggest that frequent flying may contribute to the prevalence of obesity. Frequent flyers are prone to excessive energy consumption and decreased physical activity. The aim of the present study was to determine the nutritional value of in‐flight meals. On 12 flights of two major Greek airlines, meals were collected in‐flight and weighed on the ground. Flight duration and destination, as well as passenger class, were recorded. Meals were analyzed using United States Department of Agriculture Food Search for Windows SR18. Analysis showed that menus were high in energy, fat and sodium, with international meals having the highest energy and fat content of all. The two airline companies provided meals with different energy and mineral content, as well as the majority of the vitamins examined. Passengers should aim to consume only half of the meals offered, in order to keep their energy balance. Menus of high nutritional value and low energy content might not necessarily be expensive for airlines, but would certainly provide a strong feeling of care and support for individual passengers and their health.
Incorporation of probiotic cultures in foodservice products: an exploratory study
Authors: Rodgers Svetlana 
Published: August 2010

AbstractFoodservice organizations may be able to enter the fast‐growing functional food market by designing dishes with probiotics (beneficial bacteria). This is the first report on adding probiotic cultures to foodservice products. The viability of the commercial frozen and freeze‐dried preparations of two probiotic strains, Lactobacillus acidophilus (LA‐5) and Bifidobacterium animalis ssp. lactis (BB‐12), was evaluated during storage at −20°C and after incorporation into five dishes, four condiments and two ‘diluted’ culture preparations. The enumeration of viable populations was performed by the standard plating technique. Although the freeze‐dried cultures showed higher reduction in viability during the 120 days of storage at −20°C (3.6–4.0 log10 cfu/g reduction from the initial levels of 2 × 1011 cfu/g for LA‐5 and 1015 cfu/g for BB‐12), in food trials they provided higher inoculums (the range of 109–1011 cfu/g in comparison with 107–108 cfu/g for the frozen preparations). This resulted in higher viable counts at the end of storage. The product type affected the survival of the cultures. Items with high pH (served cold) showed potential as probiotic carriers: sandwich (viable counts of LA‐5 and BB‐12 in the range of 6.3 × 106–2.5 × 108 cfu/g after 3 h), sushi (7.9 × 106–1.2 × 108 cfu/g after 24 h) and smoothies (3.2 × 106–1.6 × 107 cfu/g, no storage). Butter, vegetable oil, mayonnaise and vinaigrette stored for 4 days, and the hot hamburger, however, were not suitable – no viable count was detected. Only freeze‐dried BB‐12 survived in butter at the level of 3.2 × 108 cfu/g. Freeze‐dried diluted powder mixes, which can be made available at the table for use by the customer, should be replaced frequently to maintain culture viability.
Illuminating the (non‐)meaning of food: organization, power and responsibilities in public elderly care – a Swedish perspective
Authors: Mattsson Sydner Ylva , Fjellström Christina 
Published: August 2010

AbstractThis paper is an integrative literature review and analysis of the organization, power and responsibilities of public elderly care in Sweden with a focus on food and foodservice provision. In Sweden, the public sector is largely responsible for caring for people who cannot manage their everyday life activities themselves. In the process of decentralization, the municipalities are given the responsibility to care for a growing population of old people, many of whom require extended care and help. In several studies, different problems have been revealed in relation to the municipalities’ commitment to and engagement in this issue of providing old people with food and meals. To achieve a national curriculum, and counteract the non‐meaning of food in elderly care, we need a compulsory organization that gives old people the power, the right and the choice of food security in their everyday life.
The Meal Composition Approach – a new way of optimising the quality of foodservice products
Authors: Olsen Johanne , Aaslyng Margit 
Published: August 2010

AbstractThe objective of this paper was to introduce a new approach for foodservice professionals to compose meal solutions, with a focus on optimising the quality and variation of end products. Modularisation principles were used to develop the Meal Composition Approach, supporting the process of translating consumer requirements into meal composition, based on knowledge of component properties and interactions, as well as processing, a central aspect of food production. The approach consists of seven steps, which can be used at several levels as a framework to approach meal composition and consumer satisfaction in a systematic manner. This research fills a gap in the literature, describing a holistic approach to meal composition, which considers quality issues in relation to specific meals. Furthermore, modularisation has not previously been described in relation to food products.
Developments in Vending – AVEX 2007
Authors: Saltmarsh Mike , Hall Andrew 
Published: August 2010

AbstractThe biennial international vending exhibition, AVEX, in April 2007, including the ‘Cooler Show’, showcased a number of developments. The industry demonstrated ways of reducing the environmental impact of vending by reducing energy consumption and increasing recycling. The retail trend for more fairly traded products was mirrored in the increase in the number of fairly traded coffee, tea and chocolate items available. Both the range and quality of hot food provision is increasing, assisted by developments in reheating technology. Two entirely new drink‐vending concepts, one using capsules containing liquid concentrates, and the other providing pouches of cold drinks from concentrate, were launched. The water cooler industry showed options based on bottles, direct connection to the mains, bag‐in‐box and condensation from the atmosphere. The increasing emphasis on hygiene was evident in the range of ultraviolet (UV), ozone and filtration methods offered to reduce bacterial counts to a minimum.
Comparison of adenosine triphosphate (ATP) bioluminescence and aerobic plate counts (APC) on plastic cutting boards*
Authors: Leon Maritza B. , Albrecht Julie A. 
Published: August 2010

AbstractThe objective of this study was to compare the adenosine triphosphate (ATP) bioluminescence method with aerobic plate count (APC). Three plastic cutting boards (30 × 35 cm) divided into 42 equal areas of 5 × 5 cm were used as food‐contact surfaces. A culture of Lactobacillus rhamnosus ATCC 7469 with a starting concentration of 109 colony‐forming units (cfu/mL) was used as a source of cells and ATP. The culture was diluted in phosphate buffer saline to obtain four more initial target concentrations 107, 105, 103 and 101 cfu/mL. After inoculation of the boards, recovery of microorganism was achieved by swabbing the surface with sterile cotton‐tipped swabs for the APC assay, and PocketSwab Plus (Charm Sciences Inc., Lawrence, MA) for the bioluminescence test. Recovery after 15 min of inoculation gave average bioluminescence readings of 1.08 log10, 2.99 log10, 4.97 log10 and 5.84 log10 relative light units that corresponded to average recovered APC readings of 3.71 × 103, 5.39 × 105, 7.44 × 107 and 9.30 × 109 cfu on a 25‐cm2 surface area. Controls taken prior to the inoculation of the boards gave estimated average APC readings of <10 cfu and bioluminescence readings equal to zero. The correlation coefficient, r = 0.98, suggested a strong relationship between the two methods. A linear regression analysis showed a positive linear relationship between the two methods in the range of 103–107 cfu. A sensitive ratio test with a value of 1.016 gave an indication that ATP is as good as APC in evaluating sanitation on plastic cutting boards.
Evaluation of three commonly used cleaning methods for reducing bacterial numbers on hot drinks vending machine mixing bowls artificially contaminated with Bacillus cereus and Staphylococcus aureus
Authors: Hall Andrew , Saltmarsh Mike , Fielding Louise , Peters Adrian 
Published: August 2010

AbstractDuring normal operation, mixing bowls in hot drinks vending machines become soiled with drink powders and water, increasing the risk of microbial growth and survival of microorganisms. The efficacy of three different cleaning protocols against artificially contaminated mixing bowls was investigated. Mixing bowls were soiled using hot chocolate powder and a suspension of either Staphylococcus aureus or vegetative Bacillus cereus giving a final bacterial load of 106 cfu/cm2, and were cleaned using detergent, detergent/sanitiser and dishwasher‐based cleaning protocols. Traditional microbiological methods were used to measure the effect of cleaning. All three cleaning protocols gave a significant (P ≤ 0.05) reduction in bacterial numbers, each achieving approximately a 3‐log reduction. No significant or operational differences were observed between the three methods, although the detergent/sanitiser protocol achieved the greatest log reduction. This study demonstrates that a simple, detergent‐based cleaning protocol is sufficient to achieve a 3‐log reduction in bacterial load of artificially soiled mixing bowls.