bluuebunny/crossref_metadata_2025_split huggingface dataset:
Factors influencing the synthesis of an extracellular proteinase by Enterococcus faecalis subsp. liquefaciens
Authors: Hegazi Fakhreya Z. 
Published: November 2006

AbstractStudies were conducted on optimum temperature, pH and the requirement for an energy source, amino acids, casein, Zn2+ and Ca2+ during the synthesis of an extracellular acid proteinase by Enterococcus faecalis var. liquefaciens. Synthesis was monitored using cells grown to mid‐logarithmic phase and resuspended at high density in fresh growth medium.Proteinase production was optimal at 30°C and pH 7.0. Proteinase synthesis, being energy‐dependent, occurred only in glycolysing cells. The synthesis was high when lactose but not glucose was utilized as a source of energy, indicating that phospho‐β‐galactosidase gene might probably be located directly upstream the proteinase gene on a plasmid.Good induction of proteinase synthesis could be achieved by 0.2–0.5 % of either yeast extract or tryptic digested casein, perhaps due to its content of a wide variety of free amino acids. Casein was essential for preventing proteinase autolysis and sustaining the enzyme production. Zn2+ and Ca2+ were required for the formation of an active extracellular proteinase.The synthesis immediately ceased after addition of chloramphenicol or EDTA. EDTA inactivated the preformed proteinase as well. Sodium chloride at a concentration of 6.5 % inhibited both proteinase synthesis and glycolysis.
Lactose‐ ein potentieller Ballaststoff. Zur Regulierung ihrer mikroökologischen Wirksamkeit im Intestinaltrakt 1. Mitt. Problemstellung, Erkenntnisstand und Methodik
Authors: Schulze J. , Zunft H.‐J. 
Published: November 2006

AbstractBallaststoffe sind Nahrungsbestandteile unterschiedlicher chemischer Struktur, die digestivem Angriff und Absorption in Dünndarm entgehen und in den Dickdarm gelangen. Sie werden dort von den Mikroorganismen der Darmflora als Energie‐ und Baustoffquelle genutzt oder unverändert ausgeschieden. Einen Nahrungsbestandteil entweder den Nähr‐ oder den Ballaststoffen zuzuordnen, gelingt nicht allein aufgrund seiner chemischen Natur: Als “obligate” Ballaststoffe haben Substanzen zu gelten, die im Dünndarm nicht angegriffen werden, weil die nötigen katabolisierenden Enzyme beim Menschen nicht vorkommen. Als “potentielle” Ballaststoffe sind Nährstoffe zu bezeichnen, wenn sie anteilig der Dünndarmverdauung entgehen. Lactose, das wesentliche Kohlenhydrat der Milch, ist ein Prototyp potentieller Ballaststoffe. In der vorliegenden Arbeit wird den Ursachen nachgegangen, die das Ausmaß der Lactoseverwertung im Dünndarm bestimmen und ihre Wirksamkeit im Dickdarm beeinflussen.
Beitrag zur Bestimmung der Hydrophobie von Proteinen 2. Mitt. Die Bestimmung von proteingebundenem Natriumdodecylsulfat mit Hilfe der Ultrazentrifuge
Authors: Nötzold H. , Kretschmar R. , Ludwig E. 
Published: November 2006

AbstractIn der Überschichtungszelle einer Ultrazentrifuge wurde die Wechselwirkung von Rinderserumalbumin (RSA) und Ovalbumin mit Natriumdodecylsulfat (SDS) untersucht. Es wird ein Verfahren beschrieben, mit dem das an Proteine gebundene SDS bestimmt werden kann. Die SDS‐Bindungskapazität für RSA beträgt 250 ± 50 μg SDS pro 500 μg RSA. Die Menge SDS, die an Ovalbumin gebunden ist, ist sehr klein und liegt im Fehler des Verfahrens.
Hormonal effects on triacylglycerol secretion of rat liver
Authors: Haude W. , Völcker C.‐E. 
Published: November 2006

AbstractThe influence of epinephrine, norepinephrine, insulin, and prednisolone on the triacylglycerol (TG) secretion rate of rat liver was determined in vivo under different nutritional conditions (non‐fasting, 10 and 16 h fasting, respectively). It was possible to estimate the triacylglycerol secretion rate by the Triton method without regard to fasting intervals. The subcutaneous administration of hormones was followed in all cases by changes of lipid parameters. Variations of secretion rate were found only by applications of norepinephrine, insulin, and prednisolone. Frequently, but not always, a change of free fatty acid (FFA) concentration in serum, that means a change of FFA mobilization in adipose tissue, was accompanied by an alteration of the TG secretion rate and in some cases by a change of TG concentration in serum in the same direction. We suggest that under these conditions the hormonal effect on TG secretion is realized by influence on the mobilization of FFA in adipose tissue. If the enhancement of FFA in serum is not followed by an increase of TG secretion, the elevated FFA influx into the liver is possibly used for oxidation or synthesis of phospholipids too. The role of nutritional factors was especially seen in 16 h fasting animals in which no rise of TG secretion rate was observed in spite of high FFA levels. In some cases reduced serum TG concentrations were observed without preceeding decreases of TG secretion rate out of the liver. Probably this effect is caused by increased clearance of serum TG.
Enhancement of Blue cheese flavour using sodium dodecylsulphate and lipase
Authors: Farag A. A. , Aly M. E. , El‐Alfy M. B. 
Published: November 2006

AbstractAccelerated Blue cheese ripening as affected by addition of sodium dodecylsulphate (SDS) in levels of 0.05 or 0.075% alone or SDS (0.05 or 0.075%) + lipase was studied. There were no effects on the cheese chemical composition by addition to the cheese curd of SDS or SDS/lipase combination, except for an increase in titratable acidity of cheese. Proteolysis, lipolysis and carbonyl formation were enhanced in Blue cheese treated with SDS alone. Addition of lipase with SDS greatly increased lipolysis and carbonyl formation but it did not increase proteolysis as SDS alone.Organoleptic evaluation indicated that addition of SDS alone or in combination with lipase enhanced the development of texture and flavour of cheese and improved Penicillium roqueforti distribution throughout the cheese. Cheese treated with SDS (0.075%) and lipase showed higher quality than the other cheeses.
Qualitätserhaltende Trocknung biologischer Produkte 1. Mitt. Kinetische Untersuchungen zur thermischen β‐Glucanaseinaktivierung
Authors: Mohr K.‐H. , Löhn M. 
Published: November 2006

AbstractBei der Trocknung und Konzentrierung inaktivieren die Enzyme. Die Kenntnis der Enzymerhaltung bei der Aufarbeitung von Fermentationsbrühen zu Konzentraten und Trockenprodukten ist für die biotechnologische Industrie von Bedeutung.In diesem Artikel werden Ergebnisse der Kinetik der thermischen Inaktivierung von β‐Glucanase vorgestellt. Es wird der Einfluß von Zusätzen auf die thermische Stabilität des Enzyms untersucht.
Water‐insoluble complexes of ribulose‐1,5‐bisphosphate carboxylase of alfalfa with pectin
Authors: Soshinsky A. A. , Antonov Yu. A. , Tolstoguzov V. B. , Malovikova A. A. 
Published: November 2006

AbstractThe formation of water‐insoluble complexes of ribulose‐1,5‐bisphosphate carboxylase with pectins was studied using gel‐permeation chromatography and phase analysis. The decrease in the pectin charge density accompanying an increase of its esterification degree caused both the lowering of its content in the complex precipitate and the shift of pH value, corresponding to the maximum of ribulose‐1,5‐bisphosphate carboxylase subunit precipitation, towards the isoelectric point of the protein. The increase in ionic strength decreases the amount of pectin in the complex precipitate. Pectins with an exterification degree of 98% presumably form the soluble protein‐pectin complexes. The evidence of fractionation of protein subunits accompanying the formation of soluble and insoluble complexes with pectin has been given. The results obtained suggest a principal role of the electrostatic factor in the formation of water‐insoluble complexes of ribulose‐1,5‐bisphosphate carboxylase with pectins. The formation of water‐soluble complexes of ribulose‐1,5‐bisphosphate carboxylase with pectin of a high esterification degree presumably occurs due to the forces of non‐electrostatic origin.
Proteolytic psychrotrophic bacteria in some dairy products in Egypt
Authors: El‐Samragy Y. A. , El‐Nockrashy S. A. , Effat B. A. , Magdoub M. N. I. 
Published: November 2006

AbstractOne hundred samples of dairy products, i.e. UHT milk, sour cream, Ras, Cheddar and Domiati cheeses, available in Cairo and Giza governorates were collected and examined for standard plate count, psychrotrophic bacterial count and proteolytic psychrotrophic bacterial count. Proteolytic psychrotrophic bacteria isolates (213 cultures) were identified to the different species. The highest numbers of standard plate count, psychrotrophic bacterial count and proteolytic psychrotrophic bacterial count, 32 × 107, 62 × 106 and 71 × 105 cfu/g, respectively, were found in the sour cream samples. The Gram‐negative isolates (61 cultures) were identified to the different species among the genera Pseudomonas, Alcaligenes, Flavobacterium, Citrobacter, Enterobacter and Proteus. The Gram‐positive isolates (152 cultures) belonged to Streptococcus, Staphylococcus, Microbacterium and Brevibacterium.
Vergleichende Untersuchungen zum thermischen Verhalten von Maisproteinen 2. Mitt. Untersuchungen an Prolamin und Glutelin des Maises
Authors: Rawel H. , Kroh L. , Westphal G. 
Published: November 2006

AbstractIm Vergleich zu den Ausgangswerten zeigen die thermisch behandelten Maisproteine, Zein und Glutelin, eine geringere Proteinlöslichkeit, die auf Vernetzungsreaktionen hindeuten und durch SDS‐Polyacrylamid‐Gelelektrophorese nachgewiesen werden. Die Zugabe von D‐Glucose zum Reaktionssystem erhöht den Grad der Vernetzung infolge nichtenzymatischer Bräunung. Hauptsächlich sind die Aminosäuren Glutamin, Lysin und Arginin einbezogen.
Relationship between cobalt, copper and zinc content of soils and vegetables
Authors: Alegria Amparo , Barbera Reyes , Boluda R. , Errecalde Francisca , Farré Rosaura , Lagarda Maria Jesús 
Published: November 2006

AbstractThe relationship between cobalt, copper and zinc content of soils and the vegetables grown in them is discussed. Samples of soil and edible vegetables were taken from 15 different sites, corresponding to four agricultural areas exposed to different degrees of environmental pollution: high industrial and traffic, high industrial and urban, and low industrial and urban pollution. Elements were determined by atomic absorption spectroscopy.Variance analysis (ANOVA) was applied to cobalt, copper and zinc content of vegetables and soils in order to detect significant differences among soils of different areas and the vegetables grown there.The possible relationship between the heavy metal content of soils (total and extractable) and of the vegetables grown in them was estimated by the correlation coefficient value. Statistically significant correlations were observed between the total and extractable cobalt content of soils and of roots and bulbs (p < 0.1) and between the total copper content of soils and of inflorescences (p < 0.05). In the case of zinc no correlation was found.
Natural lecithins and phosphorylated acylglycerols as inhibitors of autoxidation of fats and oils
Authors: Pokorný J. , Réblová Z. , Ranný M. , Káňová J. , Pánek J. , Davídek J. 
Published: November 2006

AbstractBoth natural phospholipids (soybean or rapeseed lecithin) and phosphorylated acylglycerols (produced by treatment of diacylglycerols with phosphorus pentoxide or metaphosphoric acid) inhibit the oxidation of polyunsaturated fatty acid esters in rapeseed, sunflower seed or soybean oils, but only higher phospholipid additions (more than 0.2%) have pronounced effect on the stability under storage conditions. Partially hydrogenated oils are stabilized similarly as original liquid oils. The inhibitory activity of synthetic phospholipids is particularly high in presence of trace metal compounds, such as copper, iron or manganese. The chelating activity is nearly the same in the case of phosphatidic acids, their ammonium salts, phosphatidylcholine or phosphatidylethanolamine. The hydroperoxide decomposing activity is, however, much higher in nitrogen‐containing phospholipids than in the corresponding phosphatidic acids. The content of oxidized fatty acids is lower in phospholipids than in triacylglycerols.
Untersuchungen der Pränataltoxizität von Butenylisothiocyanat an Ratten
Authors: Bleyl D. W. R. , Lewerenz H.‐J. 
Published: November 2006

AbstractButenylisothiocyanat (Byl ITC), das Hydrolyseprodukt des in verschiedenen Kreuzblütergemüsen und in Rapssamen vorkommenden Glucosinolats Gluconapin, wurde oral in Dosen von 0, 50, 100 und 150 mg/kg KM trächtigen Ratten von 12.–19. Tag der Gravidität verabreicht. Maternale Toxizität äußerte sich in reduzierter Körpermassezunahme und erhöhten Leber‐ und Nierenmassen. BylITC‐Dosierungen von 100 und 150 mg/kg KM verursachten Retardierungen des fetalen Wachstums und der Ossifikation.
Organic acids production by lactic acid fermentation of vegetables (celeriac and capsicum)
Authors: Karovičová J. , Drdák M. , Šimko P. , Čanigová M. 
Published: November 2006

AbstractThe controlled fermentation should satisfy the sensuous requirements of the consumer, but also enriches the products with substances which are unavoidable for man. Therefore at lactic acid fermentation it is necessary to watch products content especially of lactic, acetic, as well as other organic acids, essential and total amino acids, vitamins from B‐group. The formed lactic acid offers an agreeably sour taste to products, improves the durability, shortens the time necessary for thermal treatment and contributes to colouring stability of the products [1, 2]. The vegetables are valuable also regarding their fibrous material content, but can contain large amounts of nitrates and so are source of nitrates in human nutrition. Importance of fermented vegetables beverages shows also the fact, that at fermentation content of nitrates decreases approximately by about 10% in comparison with initial amount [3].In this paper there is presented the production of organic acids at lactic acid fermentation of celeriac and capsicum, in some samples also with addition of phytoncide substance.
Stability of sunset yellow FCF and tartrazine in liquid model food systems
Authors: Thakur B. R. , Arya S. S. 
Published: November 2006

AbstractEffect of various preservatives, sugar, ascorbic acid and light on the stability of sunset yellow and tartrazine was studied. While sulphur dioxide enhanced the rate of degradation of sunset yellow, it stabilized tartrazine in aqueous model systems. At 30 and 45% sugar levels, the rate of degradation of both sunset yellow and tartrazine was practically same in the presence of benzoic acid and sorbic acid. At 15% sugar level, the rate of degradation of tartrazine was slightly higher in the presence of sorbic acid. Incorporation of ascorbic acid enhanced the degradation of both sunset yellow and tartrazine and its effect was considerably higher in the presence of light. Increase in sugar concentration enhanced the stability of both the dyes, but light enhanced their degradation.
Effect of sex hormones on copper, zinc, iron nutritional status and hepatic lipid peroxidation in rats
Authors: Wachnik Anna , Biró G. , Biró L. , Korom M. , Gergely Anna , Antal Magdolna 
Published: November 2006

AbstractSex dependence of copper, zinc, iron nutritional status and hepatic lipid peroxidation was studied in gonadectomized, hormone substituted and sham‐operated male and female rats. The experiment was performed on H‐Wistar rats (106 ± 10 g) fed conventional laboratory food ad libitum for 12 weeks. The estrogen dependence of copper status is fully confirmed by the results of this study. In hormonally active females the malondialdehyde production was depressed which is supposed to be connected with high copper and low triglyceride levels in the liver. The anaemia observed in estrogen substituted rats may be a result of lower lipid peroxidation rate. The levels of retinol and alkaline phosphatase activity in sera are probably influenced by estrogen action. It is suggested that testosterone leads to acceleration of lipid peroxidation.
Einfluß der Gamma‐Bestrahlung auf den Methionin‐ und Tryptophangehalt in Sojaproteinprodukten
Authors: Horvatić M. , Grüner M. 
Published: November 2006

AbstractEs wird die Wirkung von Gammastrahlen auf den Methionin‐ und Tryptophangehalt von Sojaproteinprodukten untersucht. Nach Bestrahlung mit Dosen von 1, 3 und 5 kGy tritt eine signifikante (p = 0,05) Abnahme des Methioningehalts auf. Dementsprechend vermindert sich die relative nutritive Qualität des Proteins. Signifikante (p = 0.05) Verluste an Tryptophan werden bei Strahlendosen von 3 und 5 kGy festgestellt. Hierbei korrelieren signifikant (p = 0.05) die Methionin‐ und Tryptophanabnahmen zum strahleninduzierten Anstieg der Oxydationsprodukte der Lipide; die Korrelations‐koeffizienten betragen 0.576 bzw. 0.715.
Dependence of biological response on the geometric and electronic characteristics of phenol derivatives with smoke flavour
Authors: Yu. Gorbachev M. , Gren A. I. , Manzhos A. V. , Lobasyuk B. A. 
Published: November 2006

AbstractOn the base of the data of conformational analysis and quantum‐chemical calculation (method CNDO/2) of the series of phenol derivatives with smoke flavour it was shown that the structural fragment responsible for the odorant activity consists of the oxygen atom and two hydrogen atoms. The atomic orbitals of these atoms are constituting the highest occupied molecular orbital (HOMO) with the high values of the orbital coefficients of their 2pπ− and 1s‐orbitals. The distance between the hydrogen atoms is 1.7–2.5 Å, while the average distance (L) from these hydrogen atoms to the oxygen atom is 5.45 ± 0.85 Å. The dependence between the value of psychological response for the presence of the studied compounds within the gaseous phase and the value L was found.
Chemical composition and utilization of pearl millet sprouts
Authors: Kumar A. , Chauhan B. M. 
Published: November 2006

AbstractPearl millet (Pennisetum typhoideum) grains were germinated at 25 °C (48, 54 and 60 h), 30 and 35 °C (36, 42 and 48 h) to obtain a desirable size of sprouts. The sprouting improved total protein, ash, ascorbic acid, total soluble sugars, reducing sugars, nonreducing sugars and fibre content and diminished starch and fat. The sprouts, when incorporated in various foods including salad, weaning foods, biscuits, cake and rabadi (an indigenous fermented food of India), were found to be acceptable to human palate.
Influence of long term feeding of palm oil on the lipid composition of perirenal adipose tissue in rats
Authors: Hariharan K. , Raina P. L. 
Published: November 2006

AbstractThe composition of perirenal adipose tissue in Wistar strain of rats fed palm oil (PO) fat at 5% and 20% in diet for a period of 18 weeks was studied. Peanut oil (PNO) at 5% and 20% were used as controls. Under the experimental conditions, the saturation index was higher in animals fed diet containing PO compared to those fed PNO. There was no significant difference with reference to 12:0, 14:0 and 18:1 fatty acid levels, whereas linoleic acid (18:2) showed a proportional relationship between the intake and perirenal adipose tissue levels. There was a significant correlation of dietary intake of linoleic acid and the U/S ratio in the adipose tissue. Linoleic acid (18:2, n6) levels were increased in 20% PNO groups as compared to those fed PO. However, palmitoleic acid (16:1) did not show a proportional relationship between the intake and adipose tissue levels. Thus, our studies show that more saturated fatty acids are incorporated in the PO group than in the PNO groups at the end of 18 weeks feeding.
Preparation and storage stability of juices from different carrot species
Authors: Ayranci G. , Tütüncüler A. 
Published: November 2006

AbstractCarrot juice was prepared from each of yellow‐, orange‐, and purple‐coloured carrots. Juice preparation included sorting, washing, peeling, acid‐blanching, chopping, juicing, sterilization, and bottling steps. Bottled juices were stored in incubators which were kept at 5 °C, 20 °C, and 27 °C.Analytical determinations of pH, total soluble solids, maximum absorbance, reducing sugar, ascorbic acid, and β‐carotene were made in suitable time intervals. Each of the three types of carrot juice kept at 27 °C deteriorated organoleptically in the first two weeks of storage. Juices stored at 20 °C and 5 °C were stable up to seven and twelve weeks, respectively. It was concluded that each of the carrot species can well be used for the preparation of carrot juice.
Microbial counts and invert sugars in juice extracts from stored tubers of Cyperus esculentus Linn. (earth almond)
Authors: Adebajo L. O. 
Published: November 2006

AbstractThe microbial populations and the levels of invert sugars in juice extracts from healthy tubers of Cyperus esculentus L. stored at 10, 20, 30 and 40 °C were determined. Bacterial counts increased with time and attained the peak on the 25th and 35th d at 40 and 30 °C respectively. Similar trends were obtained for the yeasts, but the peak counts were recorded on the 20th and 35th d at 40 and 30 °C respectively. At 10 and 20 °C, the counts, both for bacteria and yeasts increased throughout the 40‐d period. Invert sugar levels increased throughout the investigation period at all the tested temperatures. Highest levels were recorded at about 30 and 40 °C while the lowest levels were obtained at 10 °C. Of the seven bacteria and five yeasts tested, only Saccharomyces rouxii, S. cerevisiae, Schizo‐saccharomyces sp., Pseudomonas chlororaphis, P. fluorescens and Bacillus subtilis brought about significant hydrolysis of sucrose in vitro. Results on the microbial populations and levels of invert sugars in raw juice extracts suggest that yeasts could possibly play a greater role than bacteria in the hydrolysis of sucrose in vivo.
Untersuchung über Änderungen von Fleischproteinen während der Gefrierlagerung
Authors: Mietsch F. , Halász A. , Farkas J. 
Published: November 2006

AbstractEs wird der Einfluß des Gefrierens und der Gefrierlagerung auf Proteine des Muskels L. dorsi vom Schwein untersucht. Frisches Fleisch wird in Scheiben (1 cm dick) geteilt, eingepackt und eingefroren (2 verschiedene Geschwindigkeiten). Nach 0 h (Kontrolle), 48 h, sowie 2, 4 und 6 Monaten Gefrierlagerung werden Proben genommen und Änderungen der Proteine mit Hilfe der DSC und der Polyacrylamid‐Gelelektrophorese untersucht.Die DSC‐Thermogramme zeigen 4 Peaks, von denen dem 1. Peak Myosin und dem 4. Peak Actin zugeordnet wird. Der 2. Peak wird durch sarkoplasmatische bzw. Bindegewebs‐Proteine verursacht. Der 3. Peak ist nicht identifiziert. Beim Messen der Enthalpien des DSC‐Thermogramms wird festgestellt, daß die Enthalpie des Myosin‐Peaks während der Gefrierlagerung abnimmt, die Enthalpie des Actin‐Peaks aber unverändert bleibt. Zu Beginn der Versuche wurde angenommen, daß die SDS‐PAGE eine geeignete Methode für die Untersuchung der Proteindenaturierung sein könnte. Die Ergebnisse zeigen jedoch keine signifikanten Änderungen in den Elektropherogrammen während der gesamten Gefrierlagerung.
Rennet coagulation of buffalo milk as affected by some factors
Authors: El‐Dien Hala M. Fakhr 
Published: November 2006

AbstractThrombelastograph was used to measure the rennet coagulation properties of buffalo milk. The combined effect of pH with temperature fat and protein contents, addition of whey protein concentrat (WPC) and sodium chloride on rennet coagulation (r) and clot forming (K20) times were evaluated. The fat content had little effect on r or K20 compared to pH. Increasing temperature from 30 to 40 °C or the protein content of UF milk retentate from 3 to 12% decreased K20 and K20 of buffalo milk. The K20 was greatly affected by the replacement of casein with 10, 20, 30 and 40% WPC while r was less affected. Addition of sodium chloride (2–10%) increased and K20 and the effect was more pronounced at low pH. The relations between the studied factors and r and K20 of buffalo milk were calculated and discussed.