bluuebunny/crossref_metadata_2025_split huggingface dataset:
Defining success in clinical trials of diabetic foot wounds: the Los Angeles DFCon consensus
Authors: Armstrong David G , Boulton Andrew JM , Andros George , Attinger Christopher , Eisenbud David , Lavery Lawrence A , Lipsky Benjamin A , Mills Joseph L , Sibbald Gary , Smith Adrianne P , Wukich Dane , Margolis David J 
Published: June 2009

ABSTRACTRegulatory requirements for new products should be guided by clinical trials that protect the public by a thorough evaluation of safety and efficacy, while not creating unnecessary barriers to their development and ultimate approval. While healing a wound is the ultimate goal of treating an individual with a diabetic foot ulcer, achieving this goal is physiologically complex requiring the initiation and interaction of many events and therefore unlikely to be achieved by one compound. We believe that developing new, more meaningful, study outcomes or end points in wound care trials would both aid in determining the true efficacy of wound management modalities and facilitate the product development cycle. The primary guidance from the US Food and Drug Administration to industry in this field was published in 2006. This document, while helpful and largely in concert with current knowledge of wound healing, needs to be substantially improved. We therefore convened an interdisciplinary task force comprising experts in various aspects of wound care to attempt to achieve consensus in defining primary outcomes and potential secondary endpoints for various classes of wound‐healing modalities.
Use of a new silver barrier dressing, ALLEVYN? Ag in exuding chronic wounds
Authors: Kotz Paula , Fisher Jane , McCluskey Pat , Hartwell Samantha D , Dharma Hussein 
Published: June 2009

ABSTRACTRecognising and managing wounds at risk of infection is vital in wound management. ALLEVYN Ag dressings have been designed to manage exudate in chronic wounds that are at risk of infection; are displaying signs of local infection; or where a suspected increase in bacterial colonisation is delaying healing. They combine an absorbent silver sulfadiazine containing hydrocellular foam layer, with a perforated wound contact layer and highly breathable top film. The results presented are from a multi‐centre clinical evaluation of 126 patients conducted to assess the performance of ALLEVYN Ag (Adhesive, Non Adhesive and Sacrum dressings) in a range of indications. Clinicians rated the dressings as acceptable for use in various wound types in 88% of patients. The majority of clinical signs of infection reduced between the initial and the final assessment. The condition of wound tissue and surrounding skin was observed to improve, and there was significant evidence of a reduction in the level of exudate from initial to final assessment (p < 0.001). Clinicians rated ALLEVYN Ag as satisfying or exceeding expectations in over 90% of patients. The evaluation showed the dressings to offer real benefits to patients and clinicians across multiple indications when used in conjunction with local protocols.
Transplantation of chronic wounds with epidermal sheets derived from autologous hair follicles—the Leipzig experience
Authors: Renner Regina , Harth Wolfgang , Simon Jan C 
Published: June 2009

ABSTRACTBackground: An increasing number of chronic wounds in our society require strategies to improve wound healing and wound closure. One of several options is skin transplantation. In this article, we focus on the transplantation of tissue engineered autologous epidermal sheets derived from outer root sheath (ORS) cells of the patients' hair.Patients and Methods: Out of the stem cells of the ORS of anagen hair, autologous keratinocytes are cultured ex vivo in organotypic cultures to form a multilayered epidermal equivalent (EpiDex™, EuroDerm Biotech & Aesthetics, Stuttgart, Germany). These sheets are placed on the wound bed. Patients were observed twice a week in the first 2 weeks, then once weekly for 4 weeks, then every 4 weeks for up to 12 weeks after transplantation. A total of 23 patients with (n = 18) and without (n = 5) therapeutic improvement were analyzed retrospectively. We evaluated only the effect of a single transplantation in a selected ulcer per patient. Furthermore, a subgroup‐analysis for responder patients with an ulcer area < 25 cm2 (n = 12) was performed.Results: In the responder patients (n = 18), a total wound reduction of 23% was observed. Patients (n = 12) with ulcer area < 25 cm2 had an improvement of 64%. Complete wound closure in this subgroup after a single transplantation was achieved in 33 % (n = 4) cases.Conclusions: Autologous keratinocyte transplantation with EpiDex™ can be performed easily and safely in patients with chronic wounds with satisfying results. Our data suggest that patients with small ulcer area < 25 cm2 might profit the most from this method.
Protecting Cell Walls from Binding Aluminum by Organic Acids Contributes to Aluminum Resistance
Authors: Li Ya‐Ying , Zhang Yue‐Jiao , Zhou Yuan , Yang Jian‐Li , Zheng Shao‐Jian 
Published: June 2009

Abstract Aluminum‐induced secretion of organic acids from the root apex has been demonstrated to be one major Al resistance mechanism in plants. However, whether the organic acid concentration is high enough to detoxify Al in the growth medium is frequently questioned. The genotypes of Al‐resistant wheat, Cassia tora L. and buckwheat secrete malate, citrate and oxalate, respectively. In the present study we found that at a 35% inhibition of root elongation, the Al activities in the solution were 10, 20, and 50 μM with the corresponding malate, citrate, and oxalate exudation at the rates of 15, 20 and 21 nmol/cm2 per 12 h, respectively, for the above three plant species. When exogenous organic acids were added to ameliorate Al toxicity, twofold and eightfold higher oxalate and malate concentrations were required to produce the equal effect by citrate. After the root apical cell walls were isolated and preincubated in 1 mM malate, oxalate or citrate solution overnight, the total amount of Al adsorbed to the cell walls all decreased significantly to a similar level, implying that these organic acids own an equal ability to protect the cell walls from binding Al. These findings suggest that protection of cell walls from binding Al by organic acids may contribute significantly to Al resistance.
Quantitative Structure‐property Relationship Studies on Amino Acid Conjugates of Jasmonic Acid as Defense Signaling Molecules
Authors: Li Zu‐Guang , Chen Ke‐Xian , Xie Hai‐Ying , Gao Jian‐Rong 
Published: June 2009

Abstract Jasmonates and related compounds, including amino acid conjugates of jasmonic acid, have regulatory functions in the signaling pathway for plant developmental processes and responses to the complex equilibrium of biotic and abiotic stress. But the molecular details of the signaling mechanism are still poorly understood. Statistically significant quantitative structure‐property relationship models (r2 > 0.990) constructed by genetic function approximation and molecular field analysis were generated for the purpose of deriving structural requirements for lipophilicity of amino acid conjugates of jasmonic acid. The best models derived in the present study provide some valuable academic information in terms of the 2/3D‐descriptors influencing the lipophilicity, which may contribute to further understanding the mechanism of exogenous application of jasmonates in their signaling pathway and designing novel analogs of jasmonic acid as ecological pesticides.
Fingerprinting Analysis of Rhizoma Chuanxiong of Commercial Types using 1H Nuclear Magnetic Resonance Spectroscopy and High Performance Liquid Chromatography Method
Authors: Qin Hai‐Lin , Deng An‐Jun , Du Guan‐Hua , Wang Peng , Zhang Jin‐Lan , Li Zhi‐Hong 
Published: June 2009

Abstract The 1H nuclear magnetic resonance (1H NMR) fingerprints of fractionated non‐polar extracts (control substance for a plant drug (CSPD) A) from Rhizoma chuanxiong, the rhizomes of Ligusticum chuanxiong Hort., of seven specimens from different sources were measured on Fourier Transform (FT)‐NMR spectrometer and assigned by comparing them with the 1H NMR spectra of the isolated pure compounds. The 1H NMR fingerprints showed exclusively characteristic resonance signals of the major special constituents of the plant. Although the differences in the relative intensity of the 1H NMR signals due to a discrepancy in the ratio of the major constituents among these samples could be confirmed by high performance liquid chromatography analysis, the general features of the 1H NMR fingerprint established for an authentic sample of the rhizomes of L. chuanxiong exhibited exclusive data from those special compounds and can be used for authenticating L. Chuanxiong species.
Effects of Gibberellic Acid on Primary Terpenoids and Δ9‐Tetrahydrocannabinol in Cannabis sativa at Flowering Stage
Authors: Mansouri Hakimeh , Asrar Zahra , Mehrabani Mitra 
Published: June 2009

Abstract Plants synthesize an astonishing diversity of isoprenoids, some of which play essential roles in photosynthesis, respiration, and the regulation of growth and development. Two independent pathways for the biosynthesis of isoprenoid precursors coexist within the plant cell: the cytosolic mevalonic acid (MVA) pathway and the plastidial methylerythritol phosphate (MEP) pathway. However, little is known about the effects of plant hormones on the regulation of these pathways. In the present study we investigated the effect of gibberellic acid (GA3) on changes in the amounts of many produced terpenoids and the activity of the key enzymes, 1‐deoxy‐D‐xylulose 5‐phosphate synthase (DXS) and 3‐hydroxy‐3‐methylglutaryl coenzyme A reductase (HMGR), in these pathways. Our results showed GA3 caused a decrease in DXS activity in both sexes that it was accompanied by a decrease in chlorophylls, carotenoids and Δ9‐tetrahydrocannabinol (THC) contents and an increase in α‐tocopherol content. The treated plants with GA3 showed an increase in HMGR activity. This increase in HMGR activity was followed by accumulation of stigmasterol and β‐sitosterol in male and female plants and campestrol in male plants. The pattern of the changes in the amounts of sterols was exactly similar to the changes in the HMGR activity. These data suggest that GA3 can probably influence the MEP and MVA pathways oppositely, with stimulatory and inhibitory effects on the produced primary terpenoids in MVA and DXS pathways, respectively.
MANUFACTURE AND EVALUATION OF A SINGLE‐PASS ROTARY COOLER FOR AQUATIC FEED PELLETS
Authors: KADDOUR OSAMA , ALAVI SAJID 
Published: June 2009

ABSTRACT Cooling is one of the most important post‐processing operations in the production of extruded aquatic feed pellets. In this study, a rotary pellet cooler of simple design was manufactured, and the effect of different operating parameters on the final quality of extruded floating and sinking aquatic feed (low density 0.538 g/cm3, medium density 0.789 g/cm3 and high density 0.915 g/cm3) was investigated. The cooler parameters that were studied included air suction velocity (2.32, 3.76, 4.35 and 5.87 m/s), cooler horizontal angle (10, 15, 20 and 30°) and turning speed (5, 10, 15 and 20 rpm). Results indicated that the most effective operating range for these parameters was 3.76–4.35 m/s, 10–15 rpm and 10°, respectively, which led to a cooling efficiency of 72.8–74.5%, and good quality aquatic feed pellets with 8.3–9.1% output moisture content, 0.0% molding percentage after 2 months of storage, 0.1–0.8% losses and 0.8–1.7% unpelleted mash. PRACTICAL APPLICATIONSAn effective cooling system for extruded aquatic feed pellets can significantly reduce the energy costs involved in drying for long‐term storage and also minimize product losses during postprocessing operations. Counterflow rotary coolers provide very efficient drying and separation of unpelleted mash. The counterflow rotary air cooler that was designed, manufactured and tested in this study will be very useful for small‐scale industries involved in the production of both floating and sinking aquatic feeds, and can lead to greater efficiencies and cost‐effectiveness. The cooler performance was systematically evaluated, and the results are relevant to all coolers of similar design.
OPTIMIZATION OF PRE‐FRY DRYING OF YAM SLICES USING RESPONSE SURFACE METHODOLOGY
Authors: SOBUKOLA OLAJIDE PHILIP , AWONORIN SAMUEL OLUSEGUN , OLADIMEJI SANNI LATEEF , OLUKAYODE BAMIRO FRANCIS 
Published: June 2009

ABSTRACTThe effect of convective hot‐air drying pretreatment and frying time at a frying temperature of 170 ± 1C on moisture and oil contents, breaking force (crispness) and color parameters of yam chips was investigated. Response surface methodology technique was used to develop models for the responses as a result of variation in levels of drying temperature (60–80C), drying time (1–5°min) and frying time (2–6°min). Drying pretreatment had a significant effect on oil and moisture contents, breaking force and color parameters of yam chips, with water removal exhibiting a typical drying profile. Response surface regression analysis shows that responses were significantly (P < 0.05) correlated with drying temperature and time and frying time. The optimum pre‐fry drying condition observed was a drying temperature of 70–75C for about 3–4 min while frying for 4–5 min.PRACTICAL APPLICATIONSDeep‐fat frying is a very important cooking method and a lot of effort has been devoted to manufacturing fried products with lower oil content and acceptable quality parameters. The information provided in this work will be very useful in manufacturing fried yam chips of acceptable quality attributes through the combination of drying pretreatment conditions. The result is very useful in considering different processing variables and responses at the same time as compared with single factor experiment common in the literature.
UNCERTAINTY OF MICROBIAL SHELF‐LIFE ESTIMATIONS FOR REFRIGERATED FOODS DUE TO THE EXPERIMENTAL VARIABILITY OF THE MODEL PARAMETERS
Authors: ALMONACID SERGIO F. , TORRES J. ANTONIO 
Published: June 2009

ABSTRACT The uncertainty of shelf‐life estimations for refrigerated foods exposed to changing temperature was quantified by considering the contribution of the experimental variability of the model parameters. Assuming the real distribution of the parameters can be replaced by an unknown empirical distribution, this uncertainty was analyzed by a bootstrap methodology. Independent sets of heat transfer and microbial growth parameters were chosen randomly from experimental values. Shelf‐life values were estimated for each set, with the variability evaluated using an SD value. The procedure was repeated 10 times to obtain 10 shelf‐life SDs. The variation coefficient of these SDs is an absolute measurement of shelf‐life variability. At the recommended variation coefficient of 0.1, a sample size of 25 was found acceptable. The shelf‐life variability estimated was similar (±1 day) for surimi in cardboard and expanded polystyrene containers with different shelf life and temperature profiles. The method is applicable to other predictions of food stability.PRACTICAL APPLICATIONSThe effect of the experimental variability of model parameters on shelf‐life estimations confirmed the need to assess the uncertainty of model predictions. Another beneficial aspect of the approach presented is that it encourages an integrated approach to food safety and shelf life. Decisions on raw materials and modifications to processing operations affect the initial microbial load of a product. Improvement of storage, distribution and retail facilities reduces temperature abuse. Product size, geometry and packaging choice are also aspects that should be considered. The impact on shelf life of all these factors can be examined by the integrated microbial and heat‐transfer models of the type here presented. The increasing availability of microbial growth parameters and electronic recorders to monitor temperature during processing, storage and distribution facilitate their implementation. The impact of the experimental variability of model parameters is important. For example, this study suggested the need for microbial determinations with lower experimental variability.
EFFECT OF OCTENYLSUCCINYLATION ON FUNCTIONAL PROPERTIES OF LIMA BEAN (PHASEOLUS LUNATUS) STARCH
Authors: SEGURA‐CAMPOS MAIRA , CHEL‐GUERRERO LUIS , BETANCUR‐ANCONA DAVID 
Published: June 2009

ABSTRACT The functional properties of lima bean (Phaseolus lunatus) starch modified with octenyl succinic anhydride (OSA) were evaluated and compared with native starch. The OSA starch was produced from a starch aqueous suspension at 40% (w/w) with 3% OSA at pH 7 for 30 min. The modified starch had 0.51% succinyl groups and a 0.008 degree of substitution. Succinylation increased emulsifying capacity from 0.47 mL oil/mL sample in the native starch to 0.53 mL oil/mL sample in the OSA starch. Starch gel clarity (transmittance percentage) increased from 23.8 to 37.3%. Viscosity increased from 700 to 1,000 BU. Gel firmness decreased from 0.3401 kgf for gel rupture in the native starch to 0.0314 kgf for rupture in the OSA starch. Gelatinization temperature decreased from 75.3 to 64.6C and gel enthalpy decreased from 10.7 to 9.7 J/g. Succinylation caused not significant changes in solubility, swelling power and water absorption capacity. OSA starch stability was lower under refrigeration conditions.PRACTICAL APPLICATIONSThe incorporation of octenylsuccinate groups into lima bean starch produce a derivative with more versatility as a food additive providing new and improved functional properties. The octenylsuccinylation allows the use of the lima bean starch in products such as beverages, salad dressings and soups where the use of this starch is limited because lack of diversity in their functional properties necessaries in the alimentary industry. Therefore, the improved properties of the Phaseolus lunatus octenyl succinic anhydride starch make it potentially useful in processes requiring a thickening agent that must gel at lower temperatures; it can also serve to reduce energy consumption during cooking processes or like thickening or emulsifying agent or make it potentially useful as an additive in jellies and candies to provide brightness. However, the election of this derived as additive in food, should take into account the functional properties that it presents, the ingredients and the process conditions.
PERFORMANCE COMPARISON OF TWO MEDIA DURING STARCH–PROTEIN SEPARATION OF CHICKPEA FLOUR USING A HYDROCYCLONE
Authors: EMAMI SHAHRAM , TABIL LOPE G. , TYLER ROBERT T. 
Published: June 2009

ABSTRACT Chickpea flour was suspended in isopropyl alcohol or deionized water at three concentrations and fractionated to the underflow (starch fraction) and the overflow (protein fraction) using a hydrocyclone. The separation using deionized water resulted in higher starch content in the underflow and higher protein content in the overflow than using isopropyl alcohol. Deionized water resulted in a greater starch separation efficiency (96.3–97.8%) and slightly lower protein separation efficiency (70.4–73.3%) than did isopropyl alcohol. The geometric mean diameter (GMD) of the overflow and underflow increased with a decrease in inlet pressure. The GMD of the underflow fraction in deionized water (26.27–31.28 µm) was greater than that in isopropyl alcohol (17.09–21.12 µm). In both media, the estimated centrifugal and drag forces increased with a decrease of inlet pressure. The centrifugal force applied to the particles in deionized water (1.32 × 10−6–1.67 × 10−6 N) was greater than that in isopropyl alcohol (0.54 × 10−6–0.76 × 10−6 N). Therefore, deionized water resulted in markedly higher starch separation efficiency. However, in isopropyl alcohol, a higher drag force was applied to the particles, and the protein separation efficiency was slightly greater than in deionized water.PRACTICAL APPLICATIONSThe separation of starch and protein from chickpea flour in suspension of isopropyl alcohol or deionized water using a hydrocyclone was investigated. Fractionation from the deionized water suspension resulted in higher starch content in the underflow and higher protein content in the overflow than from isopropyl alcohol. The method using deionized water resulted in higher starch separation efficiency; the separation using isopropyl alcohol resulted in slightly higher protein separation efficiency. The differences in the separation efficiencies of the two media were related to the variations in forces applied to the particles in the hydrocyclone. The magnitude of forces applied to the starch granules and protein particles was estimated.
CHANGES IN β‐CAROTENE, CHLOROPHYLL AND COLOR OF SPINACH PUREE DURING OHMIC HEATING
Authors: YILDIZ H. , ICIER F. , BAYSAL T. 
Published: June 2009

ABSTRACT The spinach puree was heated from 30C to prescribed temperatures (60, 70, 80 or 90C) ohmically and conventionally. Ohmic heating was performed by application of four different voltage gradients in the range of 10–40 V/cm, while conventional heating was conducted at constant temperature in a water bath. Although ohmic heating time required from 30 to 70C was similar for water heating (129 ± 7 s) and ohmic heating by 20 V/cm (127 ± 2 s), faster heating (51 ± 0.5 s) could be obtained as the voltage gradient for ohmic heating increased to 30 V/cm. Ohmic heating caused browning more than conventional water heating for the same temperature range. The effect of voltage gradient applied was not found statistically significant on chlorophyll (total, a and b), β‐carotene and color values (L, a, b, Lb/a, Lba, hue angle) (P < 0.05). On the other hand, temperature (60, 70, 80 or 90C) at constant voltage gradient (30 V/cm) affected color values of spinach puree (P < 0.05), whereas holding time (0 and 600 s) at constant temperature increased chlorophyll‐a and β‐carotene contents (P < 0.05). This increase could be caused by the possible enhancing effect of ohmic heating on β‐carotene biosynthesis and formation of chlorophyll derivatives. It was concluded that ohmic heating could be applied to vegetable purees, resulting in high retention of color attributes and β‐carotene.PRACTICAL APPLICATIONSThe present study suggests that ohmic heating could be used to heat the spinach puree faster than conventional heating by adjusting voltage gradient. Moreover, this treatment resulted in high retention of color attributes. In this study, detailed information was given about the effects of ohmic heating parameters such as temperature, voltage gradient and holding time on chlorophyll, β‐carotene and color values of spinach puree. There are no published data in the open literature about effects of ohmic heating on β‐carotene and chlorophyll, to the authors’ knowledge. These data could be used in designing of ohmic heating units for functional foods.