bluuebunny/crossref_metadata_2025_split huggingface dataset:
Removal of 2‐Arachidonylglycerol by Direct Hemoperfusion Therapy With Polymyxin B Immobilized Fibers Benefits Patients With Septic Shock
Authors: Kase Yoichi , Obata Toru , Okamoto Yasuhisa , Iwai Kenichi , Saito Keita , Yokoyama Keitaro , Takinami Masanori , Tanifuji Yasumasa 
Published: September 2010

AbstractArachidonylethanolamide (AEA) and 2‐arachidonylglycerol (2‐AG) are endocannabinoids involved in septic shock, and 8‐epi prostaglandin F2α (F2‐isoprostane) is a biomarker of oxidative stress in biological systems. Because the antibiotic polymyxin B absorbs endocannabinoids as well as endotoxins, direct hemoperfusion therapy with polymyxin B‐immobilized fibers (PMX‐DHP) decreases serum levels of endocannabinoids. To investigate the features of sepsis and determine the proper use of PMX‐DHP, we measured the changes in levels of endocannabinoids and F2‐isoprostane in patients with septic shock. Twenty‐six patients with septic shock, including those with septic shock induced by peritonitis, underwent laparotomy for drainage. Endocannabinoids absorption with PMX‐DHP was examined in two groups of patients: patients whose mean arterial blood pressure (mABP) had increased more than 20 mm Hg (responder group; N = 13); and patients iwhose mABP did not increase or had increased no more than 20 mm Hg (non‐responder group; N = 13). Levels of AEA did not change after PMX‐DHP in either the non‐responder or responder groups, whereas levels of 2‐AG decreased significantly after PMX‐DHP in the responder group, but not in the non‐responder group. F2‐isoprostane gradually increased after PMX‐DHP treatment; on the other hand, levels of F2‐isoprostane remained constant in the responder group. Patients with septic shock are under considerable oxidative stress, and 2‐AG plays an important role in the cardiovascular status of these patients. The removal of 2‐AG by PMX‐DHP benefits patients with septic shock by stabilizing cardiovascular status and decreasing long‐term oxidative stress.
Efficacy of Cytokine Removal by Plasmadiafiltration Using a Selective Plasma Separator: In Vitro Sepsis Model
Authors: Li Mingxin , Xue Jun , Liu Junfeng , Kuang Dingwei , Gu Yong , Lin Shanyan 
Published: September 2010

AbstractMore effective removal of pro‐ and anti‐inflammatory cytokines may play an important role in the treatment of sepsis. Plasmadiafiltration (PDF) with a larger selective plasma separator was performed to study the cytokine and plasma protein permeability profiles of the membrane in an in vitro sepsis model. The in vitro sepsis model was constructed by exposure of human whole blood to bacterial lipopolysaccharide. EVACURE 2A, a selective plasma separator, was placed in the blood circuit of PDF. Sieving coefficients of cytokines and plasma protein were tested in post‐dilution PDF mode at the following operating parameters: blood flow rate 150 mL/min; dialysate flow rate 33.33 mL/min; replacing fluid flow rate 6.67 mL/min; ultrafiltration rate 5 mL/min. An enzyme linked immunoadsorbent assay was used to measure the concentrations of tumor necrosis factor‐α (TNF‐α), high‐mobility group box 1 protein (HMGB1), interleukin‐1β (IL‐1β), interleukin‐1 receptor antagonist (IL‐1ra), interleukin‐2 (IL‐2), interleukin‐2 receptor (IL‐2r), interleukin‐6 (IL‐6), interleukin‐8 (IL‐8), interleukin‐10 (IL‐10) in plasma and ultrafiltrate. Sieving coefficients of different solutes ranged from 0.1 to 1.0 at first, decreased 10%–60% after 1 h of PDF, and then remained stable. Total clearance rates of cytokines ranged from 15 to 80 mL/min. The concentrations of cytokines decreased 20–80% after 1 hour of PDF. The sieving coefficient of albumin was 0.1 at first and then decreased to 0.05 after 1 hour of therapy. Plasmadiafiltration with Evacure 2A plasma separator can effectively remove almost all of the inflammatory mediators with low albumin loss.
Review of Helicobacter pylori Infection and Chronic Renal Failure
Authors: Sugimoto Mitsushige , Yamaoka Yoshio 
Published: September 2010

AbstractChronic renal failure patients receiving hemodialysis and continuous ambulatory peritoneal dialysis often encounter gastrointestinal troubles over their long treatment period. Helicobacter pylori infection has close association with development of peptic ulcer, gastric cancer and gastric lymphoma, and is thought to be one of the major risk factors for gastrointestinal troubles in dialysis patients. However, it is unclear whether H. pylori infection is directly associated with progression of renal dysfunction and prognosis of chronic renal failure patients. Recent consensus shows that the prevalence of H. pylori infection in chronic renal failure patients is significantly lower than in subjects with normal renal function. In the natural history of H. pylori infection in hemodialysis patients, the prevalence of infection decreases as dialysis periods progressed, in particular within the first four years after the start of treatment. However, the chance of natural eradication becomes rare for patients receiving dialysis treatment for a long time. Moreover, chronic renal failure patients with H. pylori infection have a higher incidence of gastroduodenal diseases, and therefore, are recommended to receive eradication therapies, especially for those receiving treatment for a long time and with higher risks of complication. Intensive endoscopic check‐ups for the prevention of gastrointestinal events and the discovery of peptic ulcer and neoplastic diseases at an early phase may be required.
Cardiothoracic Ratio Association With Mortality in Patients on Maintenance Peritoneal Dialysis
Authors: Chen Kuan‐Hsing , Hung Cheng‐Chieh , Lin‐Tan Dan‐Tzu , Huang Wen‐Hung , Hsu Ching‐Wei , Weng Shu‐Man , Lin Ja‐Liang 
Published: September 2010

AbstractThe cardiothoracic ratio (CTR) indicates the left ventricular size; however, the significance of the CTR in patients on maintenance peritoneal dialysis (PD) remains unclear. In this study, 335 PD patients were enrolled and demographic, biochemical, co‐morbidity, and dialysis‐related data were obtained. The factors determining CTR were further analyzed. All patients were followed up for two years to investigate the mortality risks. We defined a normal CTR as less than the mean CTR value, mild cardiomegaly as a CTR between the mean and mean + 1 SD, and moderate‐to‐severe cardiomegaly as more than the mean CTR + 1 SD. Among the 335 patients, 163 patients were classified as having a normal CTR (<49.2%), 112 patients as having mild cardiomegaly (CTR 49.2–55.7%), and 60 patients as having moderate‐to‐severe cardiomegaly (CTR > 55.7%). χ2‐analysis showed that the incidences of malnutrition and anemia were significantly higher in patients with severe cardiomegaly than in patients of the other groups. The CTR was positively correlated with age, but negatively correlated with albumin and hemoglobin levels. Twenty‐six patients (7.7%) had died by the end of the study. Cox multivariate analysis revealed that the CTR significantly predicts all‐cause two‐year mortality in PD patients on maintenance PD; therefore, the CTR correlates with the nutritional and anemic status of PD patients and is a reliable predictor for all‐cause two‐year mortality. The analytical results of this study support continued efforts to reduce the CTR and treat underlying causes in patients with cardiomegaly.
VOLATILE PROFILE AND SENSORY CHARACTERISTICS OF DRY‐CURED LOINS AS AFFECTED BY FEEDING LEVEL IN THE PERIOD PREVIOUS TO THE LATE FATTENING PHASE AND BY REARING SYSTEM OF IBERIAN PIGS
Authors: SOTO E. , HOZ L. , ORDÓÑEZ J.A. , HIERRO E. , HERRANZ B. , LÓPEZ‐BOTE C. , CAMBERO M.I. 
Published: September 2010

ABSTRACT The effect of a moderate feed restriction (50 g feed/kg LW0.75[low feeding level, L] versus 70 g feed/kg LW0.75[high feeding level, H]) during the period previous to the late fattening phase on chemical composition, volatile profile and sensory quality of Iberian dry‐cured loins from animals reared in free range (FR) or in confinement (C) along the fattening phase was studied. Total tocopherol, total free amino acid and ammonia contents of dry‐cured loins from pigs FRL and FRH were higher (P < 0.05) than those from CL and CH. Sixty‐one volatile compounds were identified and semiquantified in the headspace of all dry‐cured loins. The FRL products showed the highest (P < 0.05) amino acid catabolism volatile compounds. In the rank‐order test sensory analysis, the FR products obtained higher sums of ranks (P < 0.05) than those from confinement. Appearance, flavor, odor and texture scores showed a similar trend (FRL ≥ FRH > CL = CH).PRACTICAL APPLICATIONSDry‐cured products (loins and hams) from Iberian pigs that are reared at free range (FR) are highly appreciated by consumers, reaching the highest price. The feeding level of the Iberian pig in the period previous to the late fattening phase affects the amount of amino acid catabolism volatile compounds of dry‐cured loins from pigs reared at FR which is reflected in a better sensorial quality of the dry‐cured loin. A moderate feed restriction during the period previous to the late fattening phase of Iberian pigs reared at FR could be a good strategy to improve the sensory quality of dry‐cured products.
EFFECT OF PROTEOLYTIC ENZYME TREATMENTS AND PRESSURE COOKING ON QUALITY OF SPENT SHEEP MEAT CURRY
Authors: MENDIRATTA S.K. , SHARMA B.D. , NARAYAN R. , MANE B.G. 
Published: September 2010

ABSTRACT This study was conducted to improve the qualities of meat curry prepared from tough sheep meat. Tenderization treatments given before or during preparation of meat curry included spraying of powder of dried cucumis fruits, marinating meat chunks in ginger rhizome paste, 0.75% citric acid solution, 0.6% papain enzyme solution or cooking of chunks in specially designed pressure cooker at 15 psi. All these tenderizing treatments caused significant improvement in sensory scores of sheep meat curry in comparison to control. Shear force and collagen values were significantly lower in all treated meat curry samples than the control. Although there was significant increase (P < 0.01) in thiobarbituric acid‐reducing substance, pH and microbial load of meat curry on the fifth day of refrigerated storage, all the values were within the prescribed limits, and all samples were well acceptable. Magnitudes of changes during storage were less in citric acid‐ and ginger‐treated chunks than the control and other treated chunks.PRACTICAL APPLICATIONSDifferent tenderizing agents suggested for tenderization of sheep meat can be easily used to improve the quality of meat curry. Conditions standardized for cooking tough meat at 15 psi proved very effective in improving the qualities of meat curry from spent animals in comparison to cooking of control samples in ordinary pressure cooker (at 10 psi). Cucumis powder proved very effective in improving all the sensory attributes. Use of citric acid and ginger extract can be recommended when meat curry is to be used after storage at refrigerated temperature.These techniques of tenderization of tough meat before or during cooking can be easily adopted at small‐scale and industrial levels. Improvement in tenderness will be of great value to meat processors and consumers. Better avenues for spent sheep meat utilization would also contribute for increased returns to the farmers. The process will not involve any significant extra expenditure, equipment or technique.
FLESH QUALITY IN LARGE RAINBOW TROUT WITH HIGH OR LOW FILLET YIELD
Authors: BUGEON JEROME , LEFEVRE FLORENCE , CARDINAL MIREILLE , UYANIK AYHAN , DAVENEL ARMEL , HAFFRAY PIERRICK 
Published: September 2010

ABSTRACT Rainbow trout with different fillet yield [56 and 65% for low (LY) and high yield (HY), respectively] were examined for muscle organization and flesh quality (instrumental and sensorial evaluations). Both groups had similar body weight (3.6 kg in mean), but the HY group had a higher carcass yield (+15%). Higher total muscle area in the HY group (+20%) was associated with a higher number of muscle fibers (+22%). Flesh of the HY group presented a higher area of myosepta (+10%), fat content (+10%) and luminosity (+6%). Raw fillet mechanical resistance was higher for the HY group; an opposite result was obtained for cooked flesh. Sensorial evaluation of cooked flesh revealed no important differences between groups. Smoked fillet from the HY group presented higher area of white stria and lower flesh color intensity. To conclude, higher muscle mass content had no negative consequences on flesh quality in rainbow trout.PRACTICAL APPLICATIONSFarmed rainbow trout presents great variability in fillet yield, and low fillet yield is considered as an unexpected carcass quality trait, as it leads to financial loss and higher volume of off‐products, difficult to valorize. Therefore, the improvement of fillet yield appears as an interesting criterion for genetic selection, but only if increasing fillet yield does not result in a lower‐quality product. This study provides useful information on the characteristics of the flesh of rainbow trout with different fillet yield. The results reported in this article show to fish farmers and processors that improving fillet yield has no negative impact on raw and processed flesh quality. From an academic point of view, this work provides additional knowledge in the area of the determinism of flesh quality in farmed fish.
EFFECTS OF ADDED CRUDE GREEN TEA POLYPHENOL ON THE LIPID OXIDATION OF COMMON CARP (CYPRINUS CARPIO L.) AND CATFISH (CLARIAS GARIEPINUS BURCHELL) DURING REFRIGERATED STORAGE
Authors: DEMBELE S. , WANG D.F. , YU L.N. , SUN J.P. , DONG S.Y. 
Published: September 2010

ABSTRACT The antioxidant activity of crude green tea polyphenol (GTP) on the lipid oxidation of carp (Cyprinus carpio L.) and catfish (Clarias gariepinus Burchell) was investigated. Each fish was trimmed to remove scales, head, fins, tail, viscera, bones, visible fat and skin, and treated with different concentrations of GTP 0.01, 0.03, 0.05 and 0.01% of vitamin C (VC). Control muscle sample (CK) contained no antioxidant. Lipid oxidation was evaluated over a course of 9 days and using a 3‐day periodical interval analysis for peroxide value, thiobarbituric acid‐reactive substances and free fatty acid. Carp minced fillet containing 0.03% GTP showed the best characteristics (P < 0.05) in relation to oxidative stability. For catfish, 0.05% GTP concentration was more effective in delaying lipid oxidation, when compared with the control sample and VC. However, 0.01%‐treated minced fillet with VC was less effective than 0.01% GTP in reducing lipid oxidation. These results demonstrate that tea polyphenols inhibited lipid oxidation, and are effective alternatives to VC in food industry.PRACTICAL APPLICATIONSGreen tea polyphenol (GTP) is a natural antioxidant. It can improve the quality of food products during refrigerated storage because of the presence of catechin in its composition. GTP promotes health by preventing lipid oxidation, and has been shown to possess antibacterial and antiviral characteristics. In food industry, it can be used as alternatives to the synthetic antioxidants because the use of these types of antioxidants is controlled nonetheless because of their carcinogenic potential.
TENDERIZING AND PRESERVING YAK MEAT BY GINGER EXTRACT (ZINGIBER OFFICINALE ROSE)
Authors: RUITONG DAI , ZHI YANG , YUAN LI , XINGMIN LI , LIZHEN MA 
Published: September 2010

ABSTRACT This study was conducted to develop a method for improving tenderness and inhibiting oxidative change of yak meat by ginger extract (GE) treatment. Uniform‐sized 3 cm × 3 cm × 3 cm yak meat chunks (Longissimus dorsi muscles) were marinated with distilled water, 3%, 5%, 7% GE and 0.2% sodium ascorbate, respectively. The samples stored for 24 h, 48 h and 72 h, and 3, 5, 7, 9 and 11 days at 4C ± 1C. The shear force values and cooking yield of the GE‐treated samples were compared with that of the control groups, and thiobarbituric acid reactive substance (TBARS) value was compared with both the control group and the 0.2% sodium ascorbate‐treated group. Significantly lower shear force values and TBARS value (P < 0.05) were observed in all the GE treatment samples, and the sodium ascorbate‐treated group has similar TBARS with that of the 0.3% GE group. Cooking yields were also significantly higher in the GE‐treated samples than that of the control groups (P < 0.05). Scanning electron microscope photos clearly depicted the extensively broken and swollen muscle fibers in the GE‐treated samples. The results indicated that 5% (v/w) GE can be effectively utilized to tenderize tough yak meat and prevent yak meat from oxidation during storage.PRACTICAL APPLICATIONSYak meat is an important protein resource for the Tibetan people, but yak meat was tougher and sensitive to oxidative change. This research would have practical applications to the yak meat processing and preservation. It can be applied at the industrial and household level as an easy method to improve yak meat quality and prevent yak meat from oxidation during storage.
STUDY OF HYDROLYZED PROTEIN COMPOSITION, FREE AMINO ACID, AND TAURINE CONTENT IN DIFFERENT MUSCLES OF GALICIAN BLONDE BEEF
Authors: FRANCO DANIEL , GONZÁLEZ LAURA , BISPO ESPERANZA , RODRÍGUEZ PATRICIA , GARABAL JOSÉ IGNACIO , MORENO TERESA 
Published: September 2010

ABSTRACT The aim of this study was to identify and quantify hydrolyzed and free amino acids including taurine in different muscles of the Blonde Galician breed. The main essential amino acids present in each of the muscles were lysine and leucine, with aspartic acid and glutamic being the most important in the non‐essential fraction. The chemical score and the index of essential amino acids were calculated as correlation parameters of the biological value of the proteins, with the best values being obtained for the muscles longisimus dorsi and semitendinosus. An analysis was also carried out of the amino acid in the free fraction. Taurine was found to be the main free amino acid in all muscles, with the exception of the cardiac muscle, where histidine was the main one present. The muscles that presented higher amounts of taurine were the masseter muscle followed by semimenbranous, and biceps femori, where taurine represented 40, 35, and 31%, respectively, of the total content of the free fraction.PRACTICAL APPLICATIONSThis study provides practical and useful information on the nutritional quality of muscles, which are widely consumed in Spain. Several of these muscles are highly appreciated by the consumers in restaurants such as, eye of round, sirloin, and masseter muscle. These results will be relevant for the cattle industry, because this data add information to the fatty acid profile description of samples studied in the same breed. It will be also useful for nutritionists in describing tables of the food composition.
EVALUATION OF METAL HYDROXIDE IMMOBILIZATION AND DNA EXTRACTION METHODS ON DETECTION OF SALMONELLA ENTERICA FROM PORK SAUSAGE BY NESTED POLYMERASE CHAIN REACTION
Authors: RATHNAYAKA UDAYA SANJEEWA KUMARA , RAKSHIT SUDIP KUMAR 
Published: September 2010

ABSTRACT The aim of this work was to evaluate the effectiveness of metal hydroxide immobilization and five different DNA extraction methods in detection of Salmonella enterica from pork sausage samples by nested polymerase chain reaction (PCR). Immobilization of bacterial cells by Zr(OH)4 and Ti(OH)4 was carried out prior to DNA extraction by five DNA extraction methods. The fliC gene and enterotoxin (stn) gene of Salmonella enterica was amplified by nested PCR. Both metal hydroxide immobilization and nested PCR amplification were able to increase the detection sensitivity. DNA extraction by modified Fontana and Kapperud methods were more effective compared with other methods. The amplification of enterotoxin (stn) gene provided more sensitivity of detection compared with amplification of fliC gene. This study shows that the use of metal hydroxide immobilization and nested PCR are able to increase the sensitivity of Salmonella enterica detection from meat food samples.PRACTICAL APPLICATIONIn this experiment, two extraction methods were found to be more effective for the extraction of DNA from Salmonella enterica‐spiked pork sausage. Immobilization of Salmonella cells by metal hydroxide and application of nested polymerase chain reaction were able to increase the detection sensitivity and reduce the possibility of false positive results. These findings are useful in the selection of suitable methods for rapid, sensitive and reliable detection of bacterial pathogens from meat food samples.
PRODUCTION METHODS AND PRODUCT CHARACTERISTICS OF JERKY PRODUCED BY SMALL AND VERY SMALL MEAT PROCESSING BUSINESSES
Authors: LONNECKER SEAN M. , BOYLE ELIZABETH A.E. , GETTY KELLY J.K. , BUEGE DENNIS R. , INGHAM STEVEN C. , SEARLS GINA , HARPER NIGEL M. 
Published: September 2010

ABSTRACT Midwestern meat processors were surveyed to determine whether consensus existed among industry processing practices for jerky production. Seventy‐eight plants were contacted, 37 responded and 33 plants sent 61 samples consisting of whole muscle (56%) or chopped and formed (44%) jerky. Samples had mean water activity, salt (NaCl) and pH of 0.74, 6.85% and 5.85, respectively. Plants used either smokehouses (34) or commercial ovens (3). Nine plants measured wet bulb temperature, and one used a relative humidity instrument. However, 35 plants claimed that they were able to control humidity. Controls included closing dampers, steam injection, direct addition of water, placing a pan of water in the house, or a combination of methods. Plants used sodium nitrite (32), sodium erythorbate (15) and potassium sorbate (5), and vacuum (78%), no vacuum (32%) and gas flush (14%) packaging. Most products were stored at room temperature (38%) or refrigerated (32%); or a combination of methods was used. PRACTICAL APPLICATIONSBecause of the high variability of processing times and temperatures, processing environment relative humidity, and methods to control humidity used by small and very small plants, there is a need to educate these processors about jerky processing parameters and the need for routine product analysis. Lack of processing knowledge and equipment capabilities also highlights the need for lethality studies in this area in addition to education on jerky process control and food safety for processors. On the basis of the averages from this study, lethality studies should target Aw 0.74 (Food Safety Inspection Service requires an Aw of ≤0.85), NaCl 6.85% and pH 5.85. Lethality studies should be conducted with cure for most studies. Marinade pH and length of time held in marinade prior to thermal processing as well as packaging effect and subsequent shelf life on pathogen lethality during storage should be considered. This research information could potentially decrease plants' operating costs while helping ensure food safety and public health protection.