bluuebunny/crossref_metadata_2025_split huggingface dataset:
Pre‐existing diabetes mellitus in patients with multiple myeloma
Authors: Chou Yi‐Sheng , Yang Ching‐Fen , Chen Harn‐Shen , Yang Sheng‐Hsiang , Yu Yuan‐Bin , Hong Ying‐Chung , Liu Chun‐Yu , Gau Jyh‐Pyng , Liu Jin‐Hwang , Chen Po‐Min , Chiou Tzeon‐Jye , Tzeng Cheng‐Hwai , Hsiao Liang‐Tsai 
Published: July 2012

AbstractObjectivesType 2 diabetes mellitus is present in approximately 10% of patients at diagnosis of multiple myeloma (MM) and is associated with increased risks of adverse events caused by novel antimyeloma agents. However, the impact of type 2 diabetes on the survival of patients with MM has not been studied.MethodsWe enrolled newly diagnosed patients with MM in Taipei Veterans General Hospital between 1999 and 2007 and identified those with pre‐existing diabetes. The impact of pre‐existing diabetes on patients with MM was evaluated by comparing clinical features, treatments and adverse reactions related to glycaemic control and overall survival (OS) of patients with and without pre‐existing diabetes.ResultsOf 310 patients with MM, 73% were men and 40 (12.9%) had pre‐existing diabetes. Compared with their non‐diabetic counterparts, MM patients with pre‐existing diabetes had a significantly higher proportion of renal impairment [(RI), serum creatinine ≥2.0 mg/dL] and International Staging System stage III at diagnosis, and a significantly lower proportion of bisphosphonate use and a lower rate of RI reversal (P = 0.087). During the course of the disease, hyperglycaemia and hypoglycaemia of any grade were noted in 23 (67.6%) and 6 (17.6%) of these patients, respectively. Antidiabetic therapy was changed in 10 (29.4%) of 34 evaluable patients. MM patients with pre‐existing diabetes had a significantly higher all‐cause mortality risk (hazard ratio, 1.509; 95% confidence interval, 1.023–2.225, P = 0.037) compared with their non‐diabetic counterparts.ConclusionsOur study demonstrated the impact of pre‐existing diabetes on clinical features and OS in patients with MM.
Tadalafil Enhances the Inhibitory Effects of Tamsulosin on Neurogenic Contractions of Human Prostate and Bladder Neck
Authors: Angulo Javier , Cuevas Pedro , Fernández Argentina , La Fuente José M. , Allona Antonio , Moncada Ignacio , Sáenz de Tejada Iñigo 
Published: July 2012

ABSTRACT

Introduction
Lower urinary tract symptoms secondary to benign prostatic hyperplasia (BPH-LUTSs) may be associated with erectile dysfunction (ED). Phosphodiesterase type 5 (PDE5) inhibitors used for treating ED have shown clinical benefit in patients with LUTS but their actions in human LUT tissues are not well defined.

Aim
To determine the effects of the long-acting PDE5 inhibitor, tadalafil, on smooth muscle tone in human prostate and bladder neck as well as to evaluate the influence of tadalafil on the efficacy of the α-adrenergic receptor antagonist, tamsulosin, in inhibiting contractile responses in these tissues.

Methods
Strips of human peripheral prostate (HPP), human internal prostate (HIP), and human bladder neck (HBN) were obtained from organ donors and patients with BPH. The strips were then disposed in organ baths to evaluate nitric oxide/cyclic guanosine monophosphate (cGMP)-mediated relaxation and cGMP kinetics in HPP and HIP, and electrical field stimulation (EFS)-induced neurogenic contractions in HPP and HBN.

Main Outcome Measures
Tadalafil-induced effects on sodium nitroprusside (SNP)-induced relaxation and cGMP accumulation in HPP and HIP and influence of tadalafil and tamsulosin on EFS-induced contractions of HPP and HBN.

Results
SNP-induced relaxation of HPP and HIP was significantly potentiated by tadalafil (30–60 nM). SNP-induced cGMP accumulation in HPP and HIP was enhanced by tadalafil (30–60 nM), but significant difference was only obtained in HPP. EFS-induced contractions sensitive to tetrodotoxin in HPP were significantly inhibited by tadalafil (30 nM) but not by tamsulosin (0.01–100 nM) or vehicle. Further inhibition of neurogenic responses in HPP was achieved by combining tadalafil and tamsulosin treatments. Tamsulosin, but not tadalafil, significantly reduced EFS-induced contractions in HBN, but the coadministration of both therapies resulted in additional inhibition of contractions.

Conclusions
While tadalafil enhances cGMP accumulation and potentiates prostate relaxation, tadalafil combined with tamsulosin results in enhanced inhibition of neurogenic contractions of HPP and HBN.
On the point mass approximation to calculate the gravitational wave signal from white dwarf binaries
Authors: van den Broek D. , Nelemans G. , Dan M. , Rosswog S. 
Published: July 2012

Abstract
Double white dwarf binaries in the Galaxy dominate the gravitational wave sky and would be detectable for an instrument such as Laser Interferometer Space Antenna (LISA). Most studies have calculated the expected gravitational wave signal under the assumption that the binary white dwarf system can be represented by two point masses in orbit. We discuss the accuracy of this approximation for real astrophysical systems. For non-relativistic binaries in circular orbit, the gravitational wave signal can easily be calculated. We show that for these systems the point mass approximation is completely justified when the individual stars are axisymmetric irrespective of their size. We find that the signal obtained from smoothed particle hydrodynamics simulations of tidally deformed, Roche lobe filling white dwarfs, including one case when an accretion disc is present, is consistent with the point mass approximation. The difference is typically at the level of 1 per cent or less in realistic cases, yielding small errors in the inferred parameters of the binaries.
Identification of Irradiated Spaghetti Sauces Using Different Physical Techniques
Authors: Akram Kashif , Ahn Jae‐Jun , Kim Gui‐Ran , Kwon Joong‐Ho 
Published: July 2012

AbstractGamma‐irradiated (0, 1, 5 and 10 kGy) spaghetti sauce samples were identified using photostimulated luminescence (PSL), thermoluminescence (TL) and electron spin resonance (ESR) techniques. PSL technique was used as a screening method for irradiated sauce samples, where the improved results of PSL method were observed for the freeze‐dried and alcoholic‐extracted samples. TL technique, through the density separation step of silicate minerals from irradiated samples, gave specific shape, intensity and occurrence of TL glow curve in a typical temperature range as well as TL ratio (TL
1/TL
2) to identify the irradiation treatment. The ESR method employed for the freeze‐dried samples, showed radiation‐specific cellulose signals for 5 and 10 kGy‐treated samples, and the results were comparable with oven‐dried samples. In general, TL technique was found the most sensitive and reliable for the identification of irradiated spaghetti sauces.Practical ApplicationsThe safety of food irradiation is well documented; however, this technique lacks international consensus for general applicability. Validated identification methods have prime importance for the application of different regulations regarding the international trade of irradiated food. This study comprehensively investigated the potential of different available techniques for the identification of irradiated sauce samples. Liquid samples were treated with different modified methods to find the improved identification results. The presented results may be useful for different regulatory authorities to identify or monitor irradiated spaghetti sauces.
A Modified Essen Stroke Risk Score for Predicting Recurrent Cardiovascular Events: Development and Validation
Authors: Sumi Shigeki , Origasa Hideki , Houkin Kiyohiro , Terayama Yasuo , Uchiyama Shinichiro , Daida Hiroyuki , Shigematsu Hiroshi , Goto Shinya , Tanaka Kortaro , Miyamoto Susumu , Minematsu Kazuo , Matsumoto Masayasu , Okada Yasushi , Sato Motoki , Suzuki Norihiro 
Published: July 2012

Background The Essen stroke risk score is widely applied to predict the risk of recurrent ischemic stroke. We developed a modified Essen stroke risk score and validated it using a large prospective Effective Vascular Event REduction after STroke (EVEREST) registry including 3588 patients with ischemic stroke in Japan. Patients with cardioembolic stroke were excluded, and follow-up was one-year. Methods The modified Essen stroke risk score was calculated from scores for waist circumference, stroke subtype by etiology, and gender in addition to age, hypertension, diabetes mellitus, previous myocardial infarction, other cardiovascular diseases except myocardial infarction and atrial fibrillation, peripheral artery disease, smoking, and previous stroke or transient ischemic attack. A multiple logistic regression model identified the predictors (each assigned one or two points) and provided c-statistics for the modified Essen stroke risk score. We considered two outcomes, recurrent ischemic stroke and cardiovascular events (defined as the combined outcomes of fatal or nonfatal stroke, myocardial infarction, nonfatal unstable angina, and cardiac death). Results Recurrent ischemic stroke occurred in 121 patients (3·7%) and cardiovascular events occurred in 133 (4·0%) within a year. The c-statistic (used for discrimination) was 0·632 for recurrent stroke and 0·640 for cardiovascular events. Patients scoring 6 or greater were classified as high risk, otherwise were classified as low risk. Kaplan–Meier analysis revealed that the modified risk score was more predictive than the Essen stroke risk score in both men and women. Conclusions The modified Essen stroke risk score increased the ability of the Essen stroke risk score to predict recurrent cardiovascular events. Patients with a high modified Essen stroke risk score should be candidates for intensified secondary prevention strategies.
Effects of geochemical constituents on the zero‐valent iron reductive removal of nitrobenzene in groundwater
Authors: Dong Jun , Ding Linjie , Wen Chunyu , Hong Mei , Zhao Yongsheng 
Published: July 2012

AbstractNitrobenzene (NB) was chosen as the model contaminant, and batches lab scale experiments were conducted to investigate the effects of geochemical compositions on reductive removal of nitrobenzene by zero‐valent iron (ZVI) in groundwater. Experimental results showed that the kinetics of nitrobenzene reduction by ZVI was a pseudo‐first order with an observed rate constant, kobs, of 3.67 × 10−4/s; the calculated half‐life of nitrobenzene was 1.89 × 103/s. The geochemical constituents of groundwater have significant influences on ZVI reactivity and nitrobenzene reduction. The presence of high concentration of nitrate, carbonate, sulphate and hardness had detrimental effects on reduction of nitrobenzene and formation of aniline; chloride had a slight positive effect on the nitrobenzene reduction and the formation of aniline. Bicarbonate enhanced the ZVI reactivity initially at lower concentration and inhibited the nitrobenzene reduction at high concentration. Therefore, the performance and reactivity of ZVI were found to be strongly affected by the geochemical constituents of groundwater.
Mechanisms underlying reduced P2Y1‐receptor‐mediated relaxation in superior mesenteric arteries from long‐term streptozotocin‐induced diabetic rats
Authors: Ishida K. , Matsumoto T. , Taguchi K. , Kamata K. , Kobayashi T. 
Published: July 2012

AbstractAimExtracellular nucleotides activate cell‐surface purinergic (P2) receptors, contribute to the local regulation of vascular tone and play important roles in pathophysiological states. However, little is known about the vasodilator effects of P2Y1‐receptor activation in diabetic states. We hypothesized that in a model of established type 1 diabetes, long‐term streptozotocin (STZ)‐induced diabetic rats, the arterial relaxation elicited by a P2Y1‐receptor agonist would be impaired.MethodsRelaxations to adenosine 5′‐diphosphate sodium salt (ADP), 2‐MeSADP (selective P2Y1‐receptor agonist) and adenosine 5′‐triphosphate disodium salt (ATP) were examined in superior mesenteric artery rings from long‐term STZ‐induced diabetic rats (at 50–57 weeks after STZ injection). ADP‐stimulated nitric oxide (NO) production in the superior mesenteric artery was assessed by measuring the levels of NO metabolites. Mesenteric artery expressions of P2Y1 receptor, and ADP‐stimulated levels of phosphorylated endothelial NO synthase (eNOS) (at Ser1177 and at Thr495) and eNOS were detected by Western blotting.ResultsArteries from diabetic rats exhibited (vs. those from age‐matched control rats): (i) reduced ADP‐induced relaxation, which was partly or completely inhibited by endothelial denudation, by NOS inhibitor treatment and by a selective P2Y1‐receptor antagonist, (ii) reduced 2‐MeSADP‐induced relaxation, (iii) reduced ADP‐stimulated release of NO metabolites and (iv) impaired ADP‐induced stimulation of eNOS activity (as evidenced by reduced the fold increase in eNOS phosphorylation at Ser1177 with no difference in fold increase in eNOS phosphorylation at Thr495). The protein expression of P2Y1 receptor did not differ between diabetic and control arteries.ConclusionsThese results suggest that P2Y1‐receptor‐mediated vasodilatation is impaired in superior mesenteric arteries from long‐term type 1 diabetic rats. This impairment is because of reduced P2Y1‐receptor‐mediated NO signalling, rather than to reduced P2Y1‐receptor expression.
Electrostatic Spraying of Food‐Grade Organic and Inorganic Acids and Plant Extracts to Decontaminate Escherichia coli O157:H7 on Spinach and Iceberg Lettuce
Authors: Ganesh Vijayalakshmi , Hettiarachchy Navam S. , Griffis Carl L. , Martin Elizabeth M. , Ricke Steven C. 
Published: July 2012

Abstract:  The prevalence of foodborne illnesses is continually on rise. In the U.S.A., Escherichia coli O157:H7 (E. coli) has been associated with several outbreaks in minimally processed foods. Spinach and lettuce pose higher food safety risks and recurring food recalls suggest the insufficiency of current disinfection strategies. We aimed at offering a natural antimicrobial alternative using organic acids (malic, tartaric, and lactic acids [MA, TA, and LA, respectively]) and grape seed extract (GSE) and a novel application method using electrostatic spraying to evenly distribute the antimicrobials onto produce. Spinach and lettuce samples were washed, sanitized with sodium hypochlorite solution (6.25 mL/L), dip inoculated in water containing E. coli (7.0 log CFU/mL) for 24 h, and rewashed with sterile water to remove nonadhered pathogens. The samples were sprayed electrostatically with MA, LA, and GSE alone and in combinations and for comparison, with phosphoric acid (PA) and pH controls with deionized water adjusted to 1.5/2.3/3.6 and stored at 4 °C. When combined with LA (3%), MA (3%) showed 2.1 to 4.0 log CFU/g reduction of E. coli between the days 1 and 14 on spinach and 1.1 to 2.5 log CFU/g reduction on lettuce. Treatment with PA (1.5%) and PA (1.5%)–GSE (2%) exhibited 1.1 to 2.1 log CFU/g inhibition of E. coli on spinach during the 14‐d storage. Our findings demonstrated the efficacy of electrostatic spraying of MA, LA, and GSE on fresh produce to improve the safety and lower the public health burden linked to produce contamination.Practical Application:  Electrostatic spraying is an emerging technique that can be adopted to improve the distribution and application of antimicrobials during fresh produce sanitation. Relatively simple and quick, the process can access most/all parts of produce surface and offer protection from food pathogens. The use of malic and lactic acids with or without grape seed extract can serve as effective antimicrobials when sprayed electrostatically, lowering the risk from postcontamination issues with spinach and iceberg lettuce. This application technology can be extended to improve the commercial food safety of other produce, fruits, poultry, and meat.
Influence of Storage, Heat Treatment, and Solids Composition on the Bleaching of Whey with Hydrogen Peroxide
Authors: Li Xiaomeng E. , Campbell Rachel E. , Fox Aaron J. , Gerard Patrick D. , Drake MaryAnne 
Published: July 2012

Abstract:  The residual annatto colorant in liquid whey is bleached to provide a desired neutral color in dried whey ingredients. This study evaluated the influence of starter culture, whey solids and composition, and spray drying on bleaching efficacy. Cheddar cheese whey with annatto was manufactured with starter culture or by addition of lactic acid and rennet. Pasteurized fat‐separated whey was ultrafiltered (retentate) and spray dried to 34% whey protein concentrate (WPC34). Aliquots were bleached at 60 °C for 1 h (hydrogen peroxide, 250 ppm), before pasteurization, after pasteurization, after storage at 3 °C and after freezing at −20 °C. Aliquots of retentate were bleached analogously immediately and after storage at 3 or −20 °C. Freshly spray dried WPC34 was rehydrated to 9% (w/w) solids and bleached. In a final experiment, pasteurized fat‐separated whey was ultrafiltered and spray dried to WPC34 and WPC80. The WPC34 and WPC80 retentates were diluted to 7 or 9% solids (w/w) and bleached at 50 °C for 1 h. Freshly spray‐dried WPC34 and WPC80 were rehydrated to 9 or 12% solids and bleached. Bleaching efficacy was measured by extraction and quantification of norbixin. Each experiment was replicated 3 times. Starter culture, fat separation, or pasteurization did not impact bleaching efficacy (P > 0.05) while cold or frozen storage decreased bleaching efficacy (P < 0.05). Bleaching efficacy of 80% (w/w) protein liquid retentate was higher than liquid whey or 34% (w/w) protein liquid retentate (P < 0.05). Processing steps, particularly holding times and solids composition, influence bleaching efficacy of whey.Practical Application:  Optimization of whey bleaching conditions is important to reduce the negative effects of bleaching on the flavor of dried whey ingredients. This study established that liquid storage and whey composition are critical processing points that influence bleaching efficacy.
Antimicrobial Activity of Oregano Oil on Iceberg Lettuce with Different Attachment Conditions
Authors: Gündüz Gülten Tiryaki , Niemira Brendan A. , Gönül Şahika Aktuğ , Karapinar Mehmet 
Published: July 2012

Abstract:  In this study, the antimicrobial activity of oregano oil was investigated under different attachment conditions of Salmonella spp. to iceberg lettuce. Inoculated lettuce was either not dried or dried for 30 min, 60 min, or 120 min, under either static air or moving air. Washing iceberg lettuce with 500 ppm oregano oil for 1, 5, and 10 min reduced the population of Salmonella spp. by (respectively) 1.3, 1.65, and 2.28 log cfu/g following the most challenging inoculation conditions, an inoculum drying period of 2 h under moving air. Across all inoculation conditions, increasing the treatment time significantly increased the reductions in the populations of Salmonella spp. (P < 0.05). Browning and softening of the lettuce leaf surface was observed after 10 min of treatment with oregano oil. For each treatment time, attachment times and drying under static compared with moving air did not significantly affect the antimicrobial efficacy of the various oregano oil treatments (P > 0.05). The results obtained in this study suggest that oregano oil can effectively reduce populations of Salmonella attached to lettuce leaf surfaces.Practical Application:  The use of essential oils as an antimicrobial treatment can help to ensure the safety of leafy green products. As used in this study, oregano oil effectively reduced Salmonella spp., even after the pathogen had dried onto the lettuce leaves. Treatments that incorporate oregano oil therefore hold promise as a biocide treatment for process and packaged lettuce.
Use of Poultry Protein Isolate As a Food Ingredient: Sensory and Color Characteristics of Low‐Fat Turkey Bologna
Authors: Omana Dileep A. , Pietrasik Zeb , Betti Mirko 
Published: July 2012

Abstract:  The potential of using poultry protein isolate (PPI) as a food ingredient to substitute either soy protein isolate (SPI) or meat protein in turkey bologna was investigated. PPI was prepared from mechanically separated turkey meat using pH‐shift technology and the prepared PPI was added to turkey bologna at 2 different concentrations (1.5% and 2% dry weight basis). Product characteristics were compared with those prepared with the addition of 2% SPI, 11% meat protein (control‐1), or 13% meat protein (control‐2). All the 5 treatments were subjected to sensory analysis to evaluate aroma, appearance, color, flavor, saltiness, juiciness, firmness, and overall acceptability of the turkey bologna samples using 9‐point hedonic scales. A turkey bologna control sample with 11% meat protein appeared to be softer compared to other treatments as revealed by texture profile analysis while purge loss during storage in a retail display case was significantly (P < 0.05) higher compared to other treatments. Lightness (L*) value of the products decreased during 4 wk of retail storage. A turkey bologna control sample with 13% meat protein appeared to be darker and more reddish compared to other treatments. Replacing meat protein with protein isolates caused increase in yellowish color of turkey bologna. Sensory analysis concluded that 1.5% PPI and 2% PPI could be used as substitute of SPI or lean meat and the treatments could be improved by increasing saltiness and decreasing firmness.Practical Application:  The study revealed that with slight modifications in saltiness, turkey bologna can be prepared with the addition of poultry protein isolates as an acceptable substitute for soy protein isolate or meat protein. This will help to avoid usage of nonmeat ingredients (as SPI substitute) and to reduce the cost of production (as meat protein substitute) of low‐fat turkey bologna.
Aminopeptidase from Streptomyces gedanensis as a useful Tool for Protein Hydrolysate Preparations with Improved Functional Properties
Authors: Rahulan Raji , Dhar Kiran S. , Nampoothiri K. Madhavan , Pandey Ashok 
Published: July 2012

Abstract:  The aim of the present study was to evaluate the efficiency of amino peptidase (AP) from Streptomyces gedanensis to produce protein hydrolysates (PHs) with better antioxidant, nutritional, and functional properties and to compare it with the PHs produced by commercial protease. Three proteins, soy, casein, and wheat protein were employed to produce their hydrolysates by applying 2% (w/w) AP at optimal conditions of pH 8.5 and temperature 55 °C. The results disclosed that the degree of hydrolysis ranges from 15.93 to 20.68% after 6 h showed better antioxidant activity and functional properties such as solubility, foaming properties, and water holding capacity than the commercial protease treated hydrolysates. AP treated PHs were enriched in Glu followed by Leu, Tyr, Lys, Phe, Asp, Met, His, Ile, Ala, and Val. Therefore, S. gedanensis AP would be an attractive microbial AP with high potential for the preparation of PHs which could offer industrial applications especially in the realm of producing food formulations as food additives in medicine and sport.Practical Application:  AP from S. gedanensis was found to be the most effective enzyme to produce PHs with good antioxidant, nutritional, and functional properties. The antioxidant and essential amino acids of AP treated PHs unveiled that this amino peptidase could give credence to eliminate the bitter taste by hydrolysis of peptides and could offer interesting possibilities for industrial applications, including debittering of protein hydrolysates. The findings could be useful in the food industry especially in the realm of producing food formulations requiring high protein supplements.