bluuebunny/crossref_metadata_2025_split huggingface dataset:
A randomized double-blind controlled trial to compare a triclosan-containing emollient with vehicle for the treatment of atopic dermatitis
Authors: Tan W. P. , Suresh S. , Tey H. L. , Chiam L. Y. , Goon A. T. 
Published: October 2009

Summary
The use of topical antiseptics in the treatment of atopic dermatitis (AD) has previously been explored. However, no triclosan-containing leave-on emollient has been evaluated previously, to our knowledge. The aims of this study were to assess the safety and efficacy of an emollient containing triclosan compared with the emollient alone (vehicle) for the treatment of AD. Eligible patients with mild to moderate AD were randomized to receive either the study cream or vehicle. All patients also received a low-potency corticosteroid cream to use during the treatment phase of the study if necessary. Patients were assessed for severity according to the SCORing Atopic Dermatitis (SCORAD) Index, amount of corticosteroid used, patient assessment of cream, and adverse events (AEs). In total, 60 patients received either the study cream or vehicle, and an intention-to-treat analysis was performed. At day 14, there was a significant decrease in SCORAD from baseline for the study cream compared with vehicle (P &lt; 0.05). At day 27, although there was an improved mean reduction from baseline, this was no longer significant (P &gt; 0.05). Only four patients had mild treatment-related AEs. The mean total amount of topical steroid applied by the patients using the study was significantly lower than that used by controls (P = 0.40). Triclosan-containing leave-on emollient was safe and highly acceptable to patients. However, the overall benefit on day 27 was not significant. Nevertheless, the amount of topical steroid used by patients was significantly less with the study cream than with the vehicle, thus further studies are needed to confirm its steroid-sparing effect.
Salted and fermented fish processes evaluation
Authors: Pombo Cecília Riscado , Mársico Eliane Teixeira , Franco Robson Maia , Guimarães Carlos Frederico Marques , Da Cruz Ana Maria Paschoal , Pardi Henrique Silva 
Published: October 2009

SummaryFish curing by salting and fermentation is the result of the action of certain enzymes over fresh fish. This study aimed to evaluate and compare three technological processing methods (A, B, C). Coliforms, Escherichia coli, Enterococcus spp., coagulase‐positive Staphylococcus, Salmonella spp., total volatile base (TVB), pH, water activity (Wa), sodium chloride and biogenic amines were evaluated. A significant difference in histamine production (P < 0.05) was observed. Escherichia spp., Klebsiella spp, Proteus spp., Shigella spp., Citrobacter spp. and Pseudomonas spp. were isolated. Sodium chloride content varied between 15.65 and 18.87% and no significant difference was observed (P > 0.05). Wa and pH showed significant differences (P < 0.05), with values between 0.71 and 0.75, and 5.54 and 5.93. TVB values varied between 15.1 and 62.1 mg N 100 g−1, showing significant differences (P < 0.05) as well. Worrying levels of histamine were found. Processing method A was found to be the most appropriate for the production of this kind of fish.
Antioxidant and toxicity tests of roasted noni (Morinda citrifolia) leaf infusion
Authors: West Brett J. , Deng Shixin , Palu Afa K. 
Published: October 2009

SummaryThe antioxidant properties and toxicity profile of roasted noni (Morinda citrifolia L.) leaf infusion were evaluated. The 2,2‐diphenylpicrylhydrazyl (DPPH) radical scavenging activity was greater than green tea infusion (81.6 ± 0.9% vs. 57.5 ± 1.8%, P < 0.001). The mean quercetin and kaempferol contents of roasted noni leaf infusion, as prepared by the consumer, were 0.24 ± 0.01 and 0.14 ± 0.01 μg mL−1, respectively. Tannic acid content was 10 ± 1 μg mL−1. The infusion was non‐mutagenic in the reverse mutation test in Salmonella typhimurium and did not induce primary DNA damage in E. coli PQ37. Further, no significant primary DNA damage was induced by 5,15‐dimethylmorindol, which was the only detectable anthraquinone in noni leaves. The infusion was not cytotoxic in the 24 h brine shrimp toxicity test (LC50 > 1 mg mL−1), nor was there any evidence of acute oral toxicity from the freeze–dried infusion in Sprague–Dawley rats (LD50 > 2000 mg kg−1 b.w.).
Comparison of quality and shelf life of buffalo meat patties stored at refrigeration temperature
Authors: Kandeepan Gurunathan , Anjaneyulu Anne Seet Ram , Kondaiah Napa , Mendiratta Sanjod Kumar , Suresh Ramanathan 
Published: October 2009

SummaryScientific investigation on the quality changes of processed meat products will boost and sustain the meat production and utilization in buffalo abundant countries. A programme was undertaken to compare the quality of buffalo meat patties made from intensively reared young male, semi extensively reared spent male and female groups and stored at refrigeration temperature (4 ± 1 °C). Buffalo meat patties were evaluated for shelf life attributes by analysing the changes in physicochemical, microbiological and sensory attributes. The overall acceptability of patties was better in spent buffalo group than young male group. Increasing storage time resulted in significantly higher pH, TBARS, total aerobic mesophils, coliforms, Staphylococcus aureus and psychrophilic counts but decreased appearance, flavour, juiciness, tenderness, connective tissue residue and overall acceptability scores of buffalo meat patties. The patties were well acceptable within 20 days in young male group and 25 days in spent buffalo group respectively during refrigerator storage.
Effect of cooking, in vitro digestion and Caco‐2 cells absorption on the radical scavenging activities of edible mushrooms
Authors: Soler‐Rivas Cristina , Ramírez‐Anguiano Ana Cristina , Reglero Guillermo , Santoyo Susana 
Published: October 2009

Summary Agaricus bisporus, Lentinula edodes and Boletus edulis fruiting bodies were submitted to domestic cooking treatments, in vitro digestion and absorption tests to investigate whether their antioxidant compounds were bioaccesible and bioavailable. Water‐soluble antioxidants were more resistant to boiling, frying, grilling and microwaving than methanol‐soluble antioxidants. The precise influence of the cooking methodologies was specie‐dependent with aqueous cooking being the most drastic treatment. Cooking affected the 2,2′‐Azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) and 2,2‐diphenyl‐1‐picrylhydrazyl scavenging activities more than digestion because after intestinal digestion, the antioxidant capacities were higher than grilled mushrooms, probably because other antioxidants were generated or liberated during this step. Caco‐2 monolayers absorbed 47.6% of the antioxidant activity of the applied digested extracts from A. bisporus (33.4% in B. edulis) and transformed the applied compounds into other antioxidants, since the bioavailable fraction of L. edodes showed higher antioxidant activity than the applied fraction. Phenolic compounds, not proteins or digestion products from polysaccharides, seemed to be related to the absorbed antioxidant activities.
Changes in volatile compounds and sensory quality during toasting of Spanish almonds
Authors: Vázquez‐Araújo Laura , Verdú Alexis , Navarro Patricia , Martínez‐Sánchez Francisco , Carbonell‐Barrachina Ángel A. 
Published: October 2009

AbstractToasting is one of the most important unit operations in turrón manufacture. The main objective was to study changes in volatile compounds and sensory odour and aroma during almond toasting. Two almond cultivars were studied ‘Comuna’ and ‘Marcona’. CIEL*a*b* colour, instrumental aroma and sensory odour and flavour were evaluated in toasted almonds (200 °C: the most popular temperature for almond toasting in convection ovens) at five times from 12 to 23 min. The main pyrazines found were: 2,5‐dimethylpyrazine, 2‐ethyl‐3‐methylpyrazine, 2‐methylpyrazine and 2,4‐dimethyl‐3‐ethylpyrazine. Pyrazines, furans and pyrroles concentrations in ‘Comuna’ almonds were higher than in ‘Marcona’ samples at the end of toasting; however, sensory analysis showed that 23 min were too long for ‘Comuna’ almonds (burnt notes) and shorter toasting time must be applied. Based on both instrumental and sensory colour and aroma data, the recommended toasting time at 200 °C in convection ovens for ‘Comuna’ and ‘Marcona’ almonds should be 20 min.
Combined effects of thymol, carvacrol and grapefruit seed extract on lipid oxidation and colour stability of poultry meat preparations
Authors: Lucera Annalisa , Mastromatteo Marianna , Sinigaglia Milena , Corbo Maria Rosaria 
Published: October 2009

SummaryThe combined effects of thymol, carvacrol and grapefruit seed extract (GFSE) on lipid oxidation and colour stability of poultry meat preparations packaged in air or modified atmospheres (MAP: 5% O2; 30% CO2; 65% N2) were investigated using a simplex centroid mixture design. Lipid oxidation was evaluated through measurement of secondary oxidation products (malonaldehyde, MDA) and general appearance with visual assessment and instrumental measurement of colour. Thymol and carvacrol, as individual antioxidants, retarded the oxidation process by maintaining MDA values below 2 mg kg−1 meat. The effect of GFSE was less than thymol and carvacrol. Redness (a*) decreased in all treatments during storage but this reduction was more evident in the control and in samples containing GFSE than in thymol and carvacrol. Although colour acceptability decreased with time, all meat preparations packaged in air maintained desirable appearance better than samples in MAP. Also, off‐odours developed faster in the samples packaged in MAP than in aerobically packaged samples.
Changes in viscosity and pectolytic enzymes of tomato and strawberry juices processed by high‐intensity pulsed electric fields
Authors: Aguiló‐Aguayo Ingrid , Soliva‐Fortuny Robert , Martín‐Belloso Olga 
Published: October 2009

SummaryThe effects pulse frequency (50–250 Hz), pulse width (1.0–7.0 μs) and polarity (monopolar or bipolar) of high‐intensity pulsed electric field treatments (35 kV cm−1 and 1000 μs) on viscosity and the pectin methylesterase (PME) and polygalacturonase (PG) activities were evaluated using a response surface methodology. Second‐order expressions were accurate enough to fit experimental results. Tomato juice apparent viscosity increased within the range of the assayed conditions, achieving the highest values at 250 Hz and 7.0 μs in bipolar mode. At the same conditions the lowest residual PME (RAPME = 10%) and PG (RAPG = 45%) activities were observed in the juice. Apparent viscosity of strawberry juices slightly rose when frequencies higher than 100 Hz and 1‐μs monopolar pulses were applied to the juice. Treatments causing the greatest increase in strawberry juice apparent viscosity also led to the lowest RAPME (10%) and RAPG (75%) values. In contrast, viscosity loss was promoted under the rest of assayed HIPEF conditions despite the low RAPME values (<20%) achieved. Moreover, RAPG did not decrease below 75% throughout the range of studied conditions.
Changes in volatile compounds of pickled mustard tuber (Brassica junceavar. tsatsai) during the pickling process
Authors: Liu Ming‐Chun , Li Zheng‐Guo , Deng Wei , Wang Guo‐Ming , Yang Ying‐Wu 
Published: October 2009

SummaryThis study was carried out to determine the changes of volatile compounds composition during pickled mustard tuber production. The samples were collected at different pickling stages from the traditional industry production way in Chongqing, China. Gas chromatography–mass spectrometry were performed after simultaneous distillation and extraction. The results showed that ITC (isothiocyanates) possessed the highest relative percentage area (RPA) 78.87%, followed by sulphide compounds with RPA of 14.48%. Main volatile compounds that determined were allyl ITC, dimethyl trisulphide, (2‐isothiocyanatoethyl)‐benzene, n‐Hexadecanoic acid and linolenic acid ethyl ester, which were responsible for the hot and pungent flavour of pickled mustard tuber. The sulphides, acids, aldehydes, alcohols, phenols, esters, nitriles and heterocyclic compounds increase with pickling time but ITC increase at the first and second pickling stage, then start to decrease in the last pickling stage. It was also demonstrated that more than 60‐day pickling time was necessary for the formation of the typical aroma notes.
Influence of pre‐cure freezing of Iberian hams on lipolytic changes and lipid oxidation
Authors: Pérez‐Palacios Trinidad , Ruiz Jorge , Grau Raúl , Flores Mónica , Antequera Teresa 
Published: October 2009

SummaryThe purpose of this work was to study the influence of pre‐cure freezing of Iberian hams on lipolysis and lipid oxidation during the ripening of the product. At the green stage, the levels of fatty acids (FA) in the free fatty acids fraction were higher in pre‐cure frozen (F) than in refrigerated (R) hams, whereas in the polar lipid fraction, FA and dimethyl acetals (DMA) values were higher in R than in F Iberian hams. These results point out the existence of lipolysis phenomena during the freezing storage. At the end of post‐salting and at the final stage, both R and F hams showed similar FA and DMA profiles. The effect of pre‐cure freezing of hams influenced lipolysis evolution throughout the processing. The development of lipid oxidation was similar in R and F hams, but Thiobarbituric acid‐reactive substances (TBAR) values were significantly higher in F hams at the initial stage and at the end of post‐salting and drying steps. Despite all these differences, at final stage the FA and DMA composition as well as TBAR levels were quite similar in R and F hams.
Improvement of functional properties of acid‐precipitated soy protein by the attachment of dextran through Maillard reaction
Authors: Qi Jun‐Ru , Yang Xiao‐Quan , Liao Jin‐Song 
Published: October 2009

SummaryThe functional acid‐precipitated soy protein (SAPP)–dextran conjugate was prepared by dry‐heated storage at 60 °C under 79% relative humidity (RH) for 5 days through Maillard reaction between the ε‐amino of lysine in soy proteins and the reducing‐end carbonyl residue in the dextran. The covalent attachment of dextran to SAPP was confirmed by SDS‐polyacrylamide gel electrophoresis and gel filtration chromatography. Functional properties of soy protein depend on the structural and aggregation characteristics of their major components (storage globulins 7S and 11S). The conjugate seemed to be predominantly formed by 7S, and the acidic subunits of 11S in soy protein. The emulsifying properties of the SAPP–dextran conjugate were about four times higher than those of SAPP. The solubility of the protein was not enhanced as a result of preheating, but rather it was not decreased when the conjugated protein was heated at 90 °C for 20 min due to the presence of the polysaccharide. The excellent emulsifying properties of SAPP–dextran conjugate were maintained even at pH 3.0 and were further improved at pH 10.0. The object of Maillard reaction is to guarantee the suitable reaction degree, and the resulting soluble conjugate can have excellent emulsifying properties.
Phenolic content and antioxidant activity of four date palm (Phoenix dactylifera L.) fruit varieties grown in Tunisia
Authors: Saafi Emna Behija , El Arem Amira , Issaoui Manel , Hammami Mohamed , Achour Lotfi 
Published: October 2009

SummaryFruits of date palm (Phoenix dactylifera L.) are consumed throughout the world and are a vital component of the diet in most Arabian countries. This study has been carried out to evaluate the total phenolic content and the antioxidant activity of four date palm fruit varieties grown in Tunisia. All measurements were made at the ‘tamar’ stage‐the final stage of fruit ripeness. The date varieties were found to be rich in total phenolic ranging from 209.42 mg of equivalent gallic acid/100 g fresh weight in Kentichi to 447.73 mg equivalent gallic acid/100 g fresh weight in Allig. The date varieties studied were characterised by a high antioxidant activity ranging from 866.82 for the Deglet Nour to 1148.11 μmol Equivalent Trolox/100 g fresh weight for Khouet Kenta by the ABTS method. In fact, the DPPH method revealed that Allig having the lowest antioxidant activity (0.72) followed by Deglet Nour (1.53), Kentichi (1.68) and Khouet Kenta variety (1.96). This study suggest that Tunisian date palm fruit may serve as a good source of natural antioxidants and could potentially be considered as a functional food ingredient.
Role of Escherichia coli DNA polymerase I in chromosomal DNA replication fidelity
Authors: Makiela‐Dzbenska Karolina , Jaszczur Malgorzata , Banach‐Orlowska Magdalena , Jonczyk Piotr , Schaaper Roel M. , Fijalkowska Iwona J. 
Published: October 2009

SummaryWe have investigated the possible role of Escherichia coli DNA polymerase (Pol) I in chromosomal replication fidelity. This was done by substituting the chromosomal polA gene by the polAexo variant containing an inactivated 3′→5′ exonuclease, which serves as a proofreader for this enzyme's misinsertion errors. Using this strain, activities of Pol I during DNA replication might be detectable as increases in the bacterial mutation rate. Using a series of defined lacZ reversion alleles in two orientations on the chromosome as markers for mutagenesis, 1.5‐ to 4‐fold increases in mutant frequencies were observed. In general, these increases were largest for lac orientations favouring events during lagging strand DNA replication. Further analysis of these effects in strains affected in other E. coli DNA replication functions indicated that this polAexo mutator effect is best explained by an effect that is additive compared with other error‐producing events at the replication fork. No evidence was found that Pol I participates in the polymerase switching between Pol II, III and IV at the fork. Instead, our data suggest that the additional errors produced by polAexo are created during the maturation of Okazaki fragments in the lagging strand.
Depressive tendency in children with growth hormone deficiency
Authors: Abe Shinpei , Okumura Akihisa , Mukae Tomoaki , Nakazawa Tomoyuki , Niijima Shin‐ichi , Yamashiro Yuichiro , Shimizu Toshiaki 
Published: October 2009

Aim:  This study assessed changes in depressive tendency of children with growth hormone deficiency.Methods:  The 41 children with growth hormone deficiency were assessed using the Depression Self‐Rating Scale for Children. A score of 16 or more indicated a depressive tendency. The first assessment was carried out before growth hormone treatment, and the second one was carried out at 6 months or longer after the beginning of growth hormone treatment.Results:  The Depression Self‐Rating Scale for Children improved significantly from 9.7 ± 6.1 points before treatment to 6.9 ± 4.6 points after treatment (P= 0.0013). A depressive tendency was observed in six patients (15%) before growth hormone treatment, and in two patients (5%) after treatment. No significant relationship was observed between the decrease in the score and the length of the treatment. A significant improvement was observed for 6 of the 18 items in the Depression Self‐Rating Scale for Children.Conclusion:  A depressive tendency was relatively common in children with growth hormone deficiency, and the Depression Self‐Rating Scale for Children was decreased after growth hormone treatment. These results suggest that growth hormone treatment may have positive effects on the psychosocial aspects in children with growth hormone deficiency.
Familial Mediterranean fever gene mutations in the inner northern region of Turkey and genotype–phenotype correlation in children
Authors: Yilmaz Resul , Ozer Samet , Ozyurt Huseyin , Erkorkmaz Unal , Sahin Semsettin 
Published: October 2009

Aim:  Familial Mediterranean fever (FMF) is an autosomal recessive disorder characterised by recurrent episodes of fever, polyserositis and rash. The aim of this study was to determine the most common mutations and clinical features, and their relationships.Methods:  The medical records of 78 patients were evaluated retrospectively. All of the patients had been diagnosed with FMF according to Tel Hashomer criteria between January 2005 and May 2008 in general paediatric clinics of the School of Medicine at Gaziosmanpasa University. Twelve mutations were detected in the 78 patients by polymerase chain reaction–enzyme‐linked immunosorbent assay. The patients were classified into three groups according to allele status.Results:  The most prominent clinical symptoms were abdominal pain (95%), fever (90%), arthritis (33%) and pleuritis (31%). Seventeen different genotypes were identified. The mutations were homozygous in 25 (32%) patients, compound heterozygous in 28 (36%) patients and heterozygous in 22 (28%) patients. No mutation was detected in three (4%) patients. The most frequent mutations were M694V (55%), M680I (16%), E148Q (10%) and P369S (4%). The mean symptom severity score was highest in the homozygous group, and high levels of C‐reactive protein were also detected in this group.Conclusions:  In addition to clinical criteria, molecular studies for detecting disease‐causing mutations are needed to establish the diagnosis of FMF. FMF patients who were homozygous for MEFV gene mutations had a higher symptom severity score and higher incidence of appendectomy. The broad spectrum of mutations may reflect intercultural interactions of ethnic groups in Anatolia. Nation‐wide studies may help to determine the relationships among demographic, clinical and genetic features of FMF.
Influenza‐related hospitalisations in children
Authors: Kwong Karen L , Lung David , Wong Sik Nin , Que Tak Lun , Kwong Ngai Shan 
Published: October 2009

Aim:  To describe the disease burden, clinical pattern and outcome of influenza‐related hospitalisations in children.Methods:  This is a retrospective study carried out in a regional hospital in Hong Kong. Children hospitalised with established diagnosis of influenza infection from January to June of 2005 were studied. Length of hospitalisation, demographic characteristics, symptoms, clinical diagnosis and complications of influenza infection were analysed.Results:  Influenza A infection accounted for 93.5% of these hospitalisations. Children less than 5 years of age comprised 70% of admission. Highest rate of admission occurred in May and April. One fourth of emergency admission during the study period and over 70% in the peak season was a result of influenza‐related illness. Underlying medical disease was observed in 14.6% of children. Mean duration of hospitalisation was 3.0 days. Fever was the commonest presenting symptoms. Fever lasting for 7 days or more was observed in one‐fifth of patients. Respiratory tract diseases (upper and lower) were the most frequent non‐neurological diagnosis. Febrile convulsion was the complication observed in 27.6% of admission. One patient died as a result of acute necrotising encephalopathy.Conclusion:  Influenza contributed to heavy health‐care burden. Mortality was rare but did occur. Hospitalisations occurred in both healthy children and those with underlying chronic illness. Young children played an important role in such hospitalisations. Means to prevent influenza‐associated morbidity and mortality especially among young children are needed.