bluuebunny/crossref_metadata_2025_split huggingface dataset:
Old proteins – new locations: myoglobin, haemoglobin, neuroglobin and cytoglobin in solid tumours and cancer cells
Authors: Gorr T. A. , Wichmann D. , Pilarsky C. , Theurillat J.‐P. , Fabrizius A. , Laufs T. , Bauer T. , Koslowski M. , Horn S. , Burmester T. , Hankeln T. , Kristiansen G. 
Published: October 2010

AbstractAim:  The unexpected identification of myoglobin (MB) in breast cancer prompted us to evaluate the clinico‐pathological value of MB, haemoglobin (HB) and cytoglobin (CYGB) in human breast carcinoma cases. We further screened for the presence of neuroglobin (NGB) and CYGB in tumours of diverse origin, and assessed the O2‐response of HB, MB and CYGB mRNAs in cancer cell lines, to better elicit the links between this ectopic globin expression and tumour hypoxia.Methods:  Breast tumours were analysed by immunohistochemistry for HB, MB and CYGB and correlated with clinico‐pathological parameters. Screening for CYGB and NGB mRNA expression in tumour entities was performed by hybridization, quantitative PCR (qPCR) and bioinformatics. Hypoxic or anoxic responses of HB, MB and CYGB mRNAs was analysed by qPCR in human Hep3B, MCF7, HeLa and RCC4 cancer cell lines.Results:  78.8% of breast cancer cases were positive for MB, 77.9% were positive for HB and 55.4% expressed CYGB. The closest correlation with markers of hypoxia was observed for CYGB. Compared to the weakly positive status of MB in healthy breast tissues, invasive tumours either lost or up‐regulated MB. Breast carcinomas showed the tendency to silence CYGB. HB was not seen in normal tissues and up‐regulated in tumours. Beyond breast malignancies, expression levels of NGB and CYGB mRNAs were extremely low in brain tumours (glioblastoma, astrocytoma). NGB was not observed in non‐brain tumours. CYGB mRNA, readily detectable in breast cancer and other tumours, is down‐regulated in lung adenocarcinomas. Alpha1 globin (α1 globin) and Mb were co‐expressed in MCF7 and HeLa cells; CYGB transcription was anoxia‐inducible in Hep3B and RCC4 cells.Conclusions:  This is the first time that HB and CYGB are reported in breast cancer. Neither NGB nor CYGB are systematically up‐regulated in tumours. The down‐regulated CYGB expression in breast and lung tumours is in line with a tumour‐suppressor role. Each of the screened cancer cells expresses at least one globin (i.e. main globin species: CYGB in Hep3B; α1 globin + MB in MCF7 and HeLa). Thus, globins exist in a wide variety of solid tumours. However, the generally weak expression of the endogenous proteins in the cancer argues against a significant contribution to tumour oxygenation. Future studies should consider that cancer‐expressed globins might function in ways not directly linked to the binding and transport of oxygen.
Use of Species Other than Oak to Flavor Wine: An Exploratory Survey
Authors: Young O.A. , Kaushal M. , Robertson J.D. , Burns H. , Nunns S.J. 
Published: October 2010

Abstract:  The concept of geographical exclusivity prompted an exploratory survey with toasted woods other than oak to flavor wine. A total of 11 woods and oak (Quercus alba) were cut into chips 20 × 10 × 2.5 mm and toasted at 200 °C for 2 h (light toast) or 210 °C for 3 h (dark). Weight losses and changes in CIE color space were monitored. The toasted chips were infused in unoaked chardonnay (5 g L−1) for 2 wk. Parallel infusions were done with model wine (water, ethanol, tartaric acid) adjusted to pH 3.5. Ultraviolet absorbances due to infusion were recorded on the basis that that lignin compounds and their potential pyrolysates are based on phenolic structures that absorb in the ultraviolet range. Weight losses on light and dark toasting were highly variable between species as were color changes, suggesting potential for different flavor outcomes from chemical changes. Ultraviolet absorbance curves were also highly variable showing that different species yielded different quantities of potentially flavor‐active phenolic compounds in real and model wine. More absorbing matter was extracted from the light toast treatments, and light toast oak, which demonstrated the greatest weight loss on light toasting, yielded the widest range of ultraviolet‐absorbing matter. In an informal sensory trial with the 24 species/toast combinations infused in chardonnay all but one wood, Cupressus macrocarpa, resulted in flavors reminiscent of oaked wines. A hedonic consumer trial with 4 species and oak compared with uninfused chardonnay showed that each of the 4 had potential as a flavorant. Thus, woods unsuited to barrel construction could provide unrealized flavor opportunities in the wine industry, and could extend to flavoring spirits.Practical Application:  This is about using toasted wood chips of species other than oak to enhance wine flavor. A wide range of species unsuited to barrel construction was toasted and tested for compounds that extract into wine. Informal and formal sensory trials showed that most woods had the potential to impart desirable flavors to wine.
Variation in Sensory Profile of Individual Rainbow Trout (Oncorhynchus mykiss) from the Same Production Batch
Authors: Green‐Petersen Ditte Marie Benedikte , Hyldig Grethe 
Published: October 2010

Abstract:  The variation in sensory profile of rainbow trout (Oncorhynchus mykiss), belonging to the same aquaculture production batch and handled the same way, was explored by using objective sensory profiling on heat‐treated minced fillets. In addition, quality index, mechanical texture, pH, fat, and water content were measured. Different groups of fish were sampled 3 different times during a production day. The results showed significant differences in the sensory profiles of individual fish within all 3 groups as well as significant differences between the groups. Differences in mechanical texture were found between individuals in 2 of the 3 groups and between the groups. No differences were found in quality index neither between individuals nor groups. A significant negative correlation between lipid content and firm texture was observed, but in general, the chemical and physical measurements could not explain the differences in the sensory profiling or in the mechanical texture measurements. The results showed that significant differences in the sensory profiles of individual fish from the same aquaculture production batch may occur. Furthermore, the results also showed sensory differences between groups of samples taken at different times during a production day.Practical Application:  Based on the conclusion from this study, it is generally recommended to perform objective sensory measurements on aquaculture fish either by giving all sensory assessors samples from the same fish or by using an appropriate number of replicates to assure that a sufficient number is used to obtain a valid conclusion.
Aroma Profile and Volatiles Odor Activity Along Gold Cultivar Pineapple Flesh
Authors: Montero‐Calderón Marta , Rojas‐Graü María Alejandra , Martín‐Belloso Olga 
Published: October 2010

Abstract:  Physicochemical attributes, aroma profile, and odor contribution of pineapple flesh were studied for the top, middle, and bottom cross‐sections cut along the central axis of Gold cultivar pineapple. Relationships between volatile and nonvolatile compounds were also studied. Aroma profile constituents were determined by headspace solid‐phase microextraction at 30 °C, followed by gas chromatography/mass spectrometry analysis. A total of 20 volatile compounds were identified and quantified. Among them, esters were the major components which accounted for 90% of total extracted aroma. Methyl butanoate, methyl 2‐methyl butanoate, and methyl hexanoate were the 3 most abundant components representing 74% of total volatiles in pineapple samples. Most odor active contributors were methyl and ethyl 2‐methyl butanoate and 2,5‐dimethyl 4‐methoxy 3(2H)‐furanone (mesifuran). Aroma profile components did not vary along the fruit, but volatile compounds content significantly varied (P < 0.05) along the fruit, from 7560 to 10910 μg/kg, from the top to the bottom cross‐sections of the fruit, respectively. In addition, most odor‐active volatiles concentration increased from the top to the bottom 3rd of the fruit, concurrently with soluble solids content (SSC) and titratable acidity (TA) differences attributed to fruitlets distinct degree of ripening. Large changes in SSC/TA ratio and volatiles content throughout the fruit found through this study are likely to provoke important differences among individual fresh‐cut pineapple trays, compromising consumer perception and acceptance of the product. Such finding highlighted the need to include volatiles content and SSC/TA ratio and their variability along the fruit as selection criteria for pineapples to be processed and quality assessment of the fresh‐cut fruit.Practical Application:  Aroma profile and odor activity of volatile compounds along pineapple fruit are useful for quality control of raw and processed fruit products, determination of changes through storage and product shelf life, and to offer good and consistent quality to the consumers. Most odor active volatiles give hints of important compounds to assess throughout storage to maintain fruit quality.
Consumer Perception of Astringency in Clear Acidic Whey Protein Beverages
Authors: Childs Jessica L. , Drake MaryAnne 
Published: October 2010

Abstract: Acidic whey protein beverages are a growing component of the functional food and beverage market. These beverages are also astringent, but astringency is an expected and desirable attribute of many beverages (red wine, tea, coffee) and may not necessarily be a negative attribute of acidic whey protein beverages. The goal of this study was to define the consumer perception of astringency in clear acidic whey protein beverages. Six focus groups (n= 49) were held to gain understanding of consumer knowledge of astringency. Consumers were presented with beverages and asked to map them based on astringent mouthfeel and liking. Orthonasal thresholds for whey protein isolate (WPI) in water and flavored model beverages were determined using a 7‐series ascending forced choice method. Mouthfeel/basic taste thresholds were determined for WPI in water. Acceptance tests on model beverages were conducted using consumers (n= 120) with and without wearing nose clips. Consumers in focus groups were able to identify astringency in beverages. Astringency intensity was not directly related to dislike. The orthonasal threshold for WPI in water was lower (P< 0.05) than the mouthfeel/basic taste threshold of WPI in water. Consumer acceptance of beverages containing WPI was lower (P< 0.05) when consumers were not wearing nose clips compared to acceptance scores of beverages when consumers were wearing nose clips. These results suggest that flavors contributed by WPI in acidic beverages are more objectionable than the astringent mouthfeel and that both flavor and astringency should be the focus of ongoing studies to improve the palatability of these products.Practical Application: Whey protein beverages represent an expanding segment of the beverage and meal replacement sector. This study demonstrates that flavors contributed by whey proteins remain a crucial concern for consumer acceptance and that both flavor and astringency should be the focus of ongoing studies to improve the palatability of these products.
Effect of Microbial Transglutaminase on Gel Properties and Film Characteristics of Gelatin from Lizardfish (Saurida spp.) Scales
Authors: Wangtueai Sutee , Noomhorm Athapol , Regenstein Joe M. 
Published: October 2010

Abstract:  The addition of microbial transglutaminase (MTGase) generally increased the gel strength of lizardfish (Saurida spp.) scale gelatin gels (P≤ 0.05) with an increase in gel strength with the addition of MTGase up to 0.5% (w/v). The texture profile analysis compression tests of lizardfish scale gelatin gel with and without MTGase were studied to determine their effects on gel characteristics. MTGase added to the gels decreased the band intensity of the β‐ and α‐components with increasing concentrations of enzyme. Gel microstructures with various concentration of MTGase showed denser strands in the gels with enzyme compared with the looser stands in non‐enzyme‐treated gel samples. Films cast from lizardfish scale gelatin with and without 0.5% MTGase and bovine gelatin films were transparent and flexible. The lizardfish gelatin films were all slightly yellowish while the bovine gelatin films were clearer. The L value of bovine gelatin films had the highest value (P≤ 0.05) whereas lizardfish scale gelatin films with and without enzyme were not significantly different (P > 0.05) for L, a, and b values and ΔE. The film's mechanical properties included tensile strength (TS) and elongation at break (E) were not significantly different (P > 0.05) for E and the films of lizardfish scale gelatin showed higher TS than the films without enzyme added (P ≤ 0.05). The water vapor permeability of films from lizardfish scale gelatin with and without 0.5% MTGase and bovine gelatin films were 21.0 ± 0.17, 26.3 ± 0.79, and 25.8 ± 0.09 g·mm/m2·d·kPa, respectively, while the oxygen transmission rate of all 3 types of films were less than 50 cc O2/m2·d.Practical Application:  Scales of fish are generally a by‐product of fisheries and have very little value. As part of fish meal, they detract from the fish meal's nutritional quality. Thus, the use of fish scale gelatin could open up a new value‐added potential for the fish processor and leads to less waste. By using transglutaminase, the characteristics of the fish scale gelatin can be changed, hopefully, improved. Film formation represents a potentially valuable use of the fish gelatin.
Study of the Quality Characteristics in Cold‐Smoked Salmon (Salmo Salar) Originating from Pre‐ or Post‐Rigor Raw Material
Authors: Birkeland S. , Akse L. 
Published: October 2010

Abstract:  Improved slaughtering procedures in the salmon industry have caused a delayed onset of rigor mortis and, thus, a potential for pre‐rigor secondary processing. The aim of this study was to investigate the effect of rigor status at time of processing on quality traits color, texture, sensory, microbiological, in injection salted, and cold‐smoked Atlantic salmon (Salmo salar). Injection of pre‐rigor fillets caused a significant (P < 0.001) contraction (–7.9%± 0.9%) on the caudal‐cranial axis. No significant differences in instrumental color (a*, b*, C*, or h*), texture (hardness), or sensory traits (aroma, color, taste, and texture) were observed between pre‐ or post‐rigor processed fillets; however, post‐rigor (1477 ± 38 g) fillets had a significant (P > 0.05) higher fracturability than pre‐rigor fillets (1369 ± 71 g). Pre‐rigor fillets were significantly (P < 0.01) lighter, L*, (39.7 ± 1.0) than post‐rigor fillets (37.8 ± 0.8) and had significantly lower (P < 0.05) aerobic plate count (APC), 1.4 ± 0.4 log CFU/g against 2.6 ± 0.6 log CFU/g, and psychrotrophic count (PC), 2.1 ± 0.2 log CFU/g against 3.0 ± 0.5 log CFU/g, than post‐rigor processed fillets. This study showed that similar quality characteristics can be obtained in cold‐smoked products processed either pre‐ or post‐rigor when using suitable injection salting protocols and smoking techniques.Practical Application:  It is possible to produce smoked salmon from raw material in a pre‐rigor state. Thus, avoiding storage of fillets for 3 to 4 d until rigor mortis has resolved.
UVR Emissions from Solaria in Australia and Implications for the Regulation Process
Authors: Gies Peter , Javorniczky John , Henderson Stuart , McLennan Alan , Roy Colin , Lock Jordan , Lynga Claire , Melbourne Alan , Gordon Louisa 
Published: October 2010

AbstractTo assist in the development of the 2008 Australian/New Zealand standard on solaria and related regulations, Australian Radiation Protection and Nuclear Safety Agency scientists visited a number of tanning establishments during 2008 to measure the intensity and spectral distribution of the ultraviolet radiation (UVR) emissions from a range of solaria. The 2002 Australian/New Zealand Standard “Solaria for cosmetic purposes” (AS/NZS 2635) allowed a maximum UVR output from solaria of UV Index 60, a compromise between the solarium industry who wanted no upper limit and the health agencies who wanted to limit intensity. Of the 20 solaria examined in detail, only one had emissions of intensity less than UV Index 12, typical of mid‐latitude summer sunlight, 15 units emitted more than UV Index 20, while three units emitted at intensities above UV Index 36, the maximum allowed by the new standard, AS/NZS 2635 (2008) and would thus not comply. UVA emissions ranged from 98 W · m−2 up to a maximum of 438 W · m−2, more than six times the UVA content of mid‐latitude summer sunshine. The results indicate that solaria users in Australia have access to solaria that are high intensity units with both significantly higher UVB and UVA emissions than sunlight, with implications for resultant adverse health effects.
Absorption and Emission Spectroscopic Characterization of Lumichrome in Aqueous Solutions†
Authors: Tyagi Amit , Penzkofer Alfons 
Published: October 2010

AbstractThe spectroscopic behavior of lumichrome (7,8‐dimethyl‐alloxazine, LC) in aqueous solutions in a pH range from −1.08 to 14.6 is studied. Absorption spectra, fluorescence quantum distributions, quantum yields, and lifetimes are determined. The ionization stage of ground‐state LC changes with rising pH from the cationic form (LCH2+) to the neutral form (LCH) with a mid‐point pH of pKc ≈ −0.53, and to the anionic form (LC−) with a mid‐point pH of pKa ≈ 12.5. Above pH 7 a partial ground‐state tautomerization of LCH to 7,8‐dimethyl‐isoalloxazine (IAH) occurs by N1–N10 intra‐molecular proton transfer. For pH > pKa ≈ 12.5 LCH and IAH change to the anionic forms LC− and IA−, and above pH 14 LC− tautomerizes completely to IA−. In the excited state some neutral lumichrome (LCH*) converts to cationic lumichrome (LCH2+) at low pH by proton transfer from H3O+ to LCH*. No photoinduced excited‐state tautomerization of lumichrome was observed. LCH for pH > 3 and IAH are reasonably fluorescent. The fluorescence efficiencies of LC− and IA− are lower than those of LCH and IAH. The fluorescence of LCH2+ is strongly quenched likely by intra‐molecular diabatic charge transfer and excited‐state relaxation by potential surface touching with the ground state.
Transmission of Light to the Young Primate Retina: Possible Implications for the Formation of Lipofuscin
Authors: Gaillard Elizabeth R. , Merriam John , Zheng Lei , Dillon James 
Published: October 2010

AbstractThe purpose of this study was to determine the transmission properties of the anterior segment of young primate eyes and potentially relate those changes to photochemical processes in the retina that lead to the early, rapid formation of lipofuscin. A simple method has been developed to determine the optical properties of the anterior segment of the intact eye. Using this technique, the transmission/absorption properties of primate cadaver eyes were determined. A young primate anterior segment has a maximum absorption at 365 nm due to the presence of the O‐β‐glucoside of 3‐hydroxykynurenine in the lens. This is synthesized in the last trimester of gestation. Although this compound filters out most of the UV light from reaching the retina, there is a small window of transmission centered on an absorption minimum at 320 nm. This closes by the second decade of life. The window of transmission of UV light to the primate retina may explain the initial accelerated formation of lipofuscin in the young human retina by a photochemical process. This would be exacerbated by any decrease in the ozone layer with concomitant increase in UV‐B reaching the earth’s surface.
Radical Protection by Sunscreens in the Infrared Spectral Range
Authors: Meinke Martina C. , Haag Stefan F. , Schanzer Sabine , Groth Norbert , Gersonde Ingo , Lademann Jürgen 
Published: October 2010

AbstractOne essential reason for skin ageing is the formation of free radicals by excessive or unprotected sun exposure. Recently, free radical generation in skin has been shown to appear not only after irradiation in the UV wavelength range but also in the infrared (IR) spectral range. Sunscreens are known to protect against radicals generated by UV radiation; however, no data exist for those generated by IR radiation. This paper has investigated four different, commercially available sunscreens and one COLIPA standard with regard to radical formation in the skin after IR irradiation, using electron paramagnetic resonance spectroscopy. The use of sunscreens has led to reduced amounts of radicals compared to untreated skin. Furthermore, absorption and scattering properties and the radical protection factor of the formulations were determined to investigate their influence on the radical protection of the skin. None of these formulations contained an optical absorber in the IR range. The protection efficiency of the sunscreens was shown as being induced by the high scattering properties of the sunscreens, as well as the antioxidants contained in the formulations.
CLINICAL INNOVATIONS IN THE THERAPEUTIC COMMUNITY AND COMMUNITY CARE
Authors: Foster Angela 
Published: October 2010

abstractMy contribution to the development of theory and practice has taken the form of writing and teaching based on clinical experience, and for this celebration of the work of Robert (Bob) Hinshelwood I have selected four examples of innovation – the first two in the boundaried setting of a therapeutic community, the third in a temporary organization representing care in the community and the fourth in a community service that requested consultancy following the tragic death of a child.
Protected area downgrading, downsizing, and degazettement (PADDD) and its conservation implications
Authors: Mascia Michael B. , Pailler Sharon 
Published: October 2010

AbstractNational parks and other protected areas (PAs) are the foundation of global efforts to conserve biological diversity. Conservation policy and practice assume that PAs are permanent fixtures on the landscape, but scattered evidence points to widespread—yet largely overlooked—PA downgrading, downsizing, and degazettement (PADDD). As a preliminary investigation of PADDD and its implications for conservation science and policy, we explore the published literature and contemporary media reports. We identify 89 historic instances of PADDD, in 27 countries, since 1900. Contemporary accounts reveal that PADDD has recently occurred or is currently under consideration in at least 12 countries worldwide. Proximate causes of PADDD vary widely, but center on access to and use of natural resources. Case studies from India and South America highlight the fact that PAs are socially defined and socially constructed governance regimes, responsive to social pressures—including conservation demands—at local to global scales. PADDD challenges longstanding assumptions underlying conservation policy and practice, including efforts to reduce deforestation and forest degradation (REDD), and underscores the need for resilient and robust conservation strategies. Because many fundamental questions regarding PADDD remain unanswered, further research is required to understand this conservation phenomenon and develop tailored policy responses.