bluuebunny/crossref_metadata_2025_split huggingface dataset:
5′UTR of the neurogenic bHLHNex1/MATH‐2/NeuroD6gene is regulated by two distinct promoters through CRE and C/EBP binding sites
Authors: Uittenbogaard Martine , Martinka Debra L. , Johnson Peter F. , Vinson Charles , Chiaramello Anne 
Published: October 2006

AbstractExpression of the bHLH transcription factor Nex1/MATH‐2/NeuroD6, a member of the NeuroD subfamily, parallels overt neuronal differentiation and synaptogenesis during brain development. Our previous studies have shown that Nex1 is a critical effector of the NGF pathway and promotes neuronal differentiation and survival of PC12 cells in the absence of growth factors. In this study, we investigated the transcriptional regulation of theNex1gene during NGF‐induced neuronal differentiation. We found that Nex1 expression is under the control of two conserved promoters, Nex1‐P1 and Nex1‐P2, located in two distinct non‐coding exons. Both promoters are TATA‐less with multiple transcription start sites, and are activated on NGF or cAMP exposure. Luciferase‐reporter assays showed that the Nex1‐P2 promoter activity is stronger than the Nex1‐P1 promoter activity, which supports the previously reported differential expression levels of Nex1 transcripts throughout brain development. Using a combination of DNaseI footprinting, EMSA assays, and site‐directed mutagenesis, we identified the essential regulatory elements within the first 2 kb of the Nex1 5′UTR. The Nex1‐P1 promoter is mainly regulated by a conserved CRE element, whereas the Nex1‐P2 promoter is under the control of a conserved C/EBP binding site. Overexpression of wild‐type C/EBPβ resulted in increased Nex1‐P2 promoter activity in NGF‐differentiated PC12 cells. The fact that Nex1 is a target gene of C/EBPβ provides new insight into the C/EBP transcriptional cascade known to promote neurogenesis, while repressing gliogenesis. © 2006 Wiley‐Liss, Inc.
Reduction of acrylamide formation in French fries by microwave pre‐cooking of potato strips
Authors: Belgin Erdoǧdu S , Palazoǧlu Tunç Koray , Gökmen Vural , Şenyuva Hamide Z , Ekiz H İbrahim 
Published: October 2006

AbstractIn this study, the effect of microwave pre‐cooking of potato strips on the resultant acrylamide levels in French fries was investigated. Control and microwaved (10, 20, and 30 s at 850 W) samples were fried at 150, 170 and 190 °C for predetermined times. Surface and core temperatures of potato strips were acquired during frying, and acrylamide content in the surface and the core regions were determined separately. The results showed that microwave application prior to frying resulted in a marked reduction of acrylamide level in the surface region, whereas a slight increase was noted for the core region. When the potato strips were subjected to frying after a microwave pre‐cooking step, acrylamide content in the whole potato strip was reduced by 36%, 41%, and 60% for frying at 150, 170, and 190 °C, respectively, in comparison to the control. Copyright © 2006 Society of Chemical Industry
The effect of pepsin pretreatment of herbage on the prediction of dry matter digestibility from solubility in fungal cellulase solutions
Authors: Iowerth D. , Jones H. , Hayward Margaret V. 
Published: October 2006

AbstractCellulase preparations from different fungi differed markedly in their ability to solubilise herbage and cellulose; T. viride cellulase was the most active, solubilising 70% of cellulose paper in 24 h. The correlation of cellulase solubility with the in vivo and in vitro dry matter digestibility of grasses, and with the in vitro digestibility of legumes was markedly improved by pretreatment of the herbage with acid pepsin. Using the two stage technique, closely similar regression lines were obtained for predicting the in vitro digestibility of both grasses and legumes. Use of the pepsin treatment also enabled a less active Basidiomycete cellulase to be used with results very similar to those obtained with the T. viride enzyme. The technique is proposed as a more rapid, convenient and precise method of predicting digestibility than the usual in vitro procedure.
The effect of shear rate on the viscosity of solutions of guar gum and locust bean gum
Authors: Elfak Attia M. , Pass Geoffrey , Phillips Glyn O. 
Published: October 2006

AbstractThe apparent viscosities of aqueous solutions of guar gum and locust bean gum have been measured over a range of shear rates from 14 to 1142 s−1. Comparable measurements were also made on gum solutions to which glucose, sucrose or glucose syrup had been added. For all the solutions the variation of relative viscosity with shear rate fits a power law equation. Addition of sugar has no effect on the non‐Newtonian behaviour of the gum solutions. The relative viscosity of the gum in the sugar solutions is lower than in water. The ratios of the relative viscosities closely correspond with the ratios of the intrinsic viscosities. This is interpreted in terms of a smaller extension of the gum molecule in the sugar solution.
The inhibition of digestive enzymes by extracts of field bean (vicia faba)
Authors: Wynne Griffiths D. 
Published: October 2006

AbstractProtease inhibitor activity was determined for a wide range of differing field bean (Vicia faba) varieties and genotypes. Although a two‐fold variation was observed under the assay conditions used, the highest values were approximately five times less active in inhibiting trypsin than either soya or navy beans. No correlation was found between protein content and protease inhibitor activity. Water extracts from the testa from coloured‐flower varieties inhibited the activity of α‐amylase, lipase and trypsin. The addition of polyvinylpyrrolidone reactivated these enzymes to varying degrees. No inhibitory activity was found in similar extracts from white‐flowered varieties. It was concluded that the enzyme inhibition exhibited by extracts of the seed coat of coloured varieties was due to the presence of tannins.
Octanoate: An assay for oxidative deterioration in oils and fats
Authors: Peers Kenneth E. , Swoboda Peter A. T. 
Published: October 2006

AbstractThe assay of octanoate, a predicted residue remaining bound to glycerol after the thermal decomposition of oxidised oils and fats, has been used to follow the autoxidation of sunflower and linseed oil triglycerides. Alkali catalysed transmethylation gave methyl octanoate which was determined by gas chromatography using methyl nonanoate as added internal standard. The autoxidation of the oils was also followed by peroxide value. For both oils linear relationships were found between the peroxide value and the amount of octanoate produced after thermal decomposition of the oil samples under vacuum. Thus the assay of octanoate is a useful measure of oxidative deterioration under conditions where the first formed peroxides have been destroyed, (e.g. the refining and deodorisation of oxidised crude oils or the deterioration of frying fats during use). Oils freshly extracted from seed had very low octanoate values. The assay is not applicable however to ‘laurate’ oils or to butterfat which have high levels of endogenous octanoate.
Control and reduction of free fatty acid concentration in oil recovered from fish silage prepared from sprat
Authors: Reece Paul 
Published: October 2006

AbstractIncreases in the free fatty acid (FFA) content of oil recovered from sprat silage have been shown to be partially due to release of FFA from their water‐soluble salts on acidification and to the carry over of certain organic acid acidulants. Acid hydrolysis has been shown to be a significant contributor to oil degradation at low pH, but a heat‐labile catalyst active below pH 7.0 has been shown to be a contributor to FFA levels in the oil of sprat silage incubated for long periods of time. Preparation of silages using sulphuric‐formic acid mixtures and the use of a preheat treatment have been shown to reduce this activity.
Unavailable carbohydrates of commonly consumed Indian foods
Authors: Kamath M. Vitaladasa , Belavady Bhavani 
Published: October 2006

AbstractThe importance of unavailable carbohydrates in normal and therapeutic diets has been recognised in recent years. The profile of these substances is believed to be as equally important. The literature crude fibre estimation gives gross underestimates of the total unavailable carbohydrates in foods. The unavailable carbohydrate content and profile of some common Indian foods was studied by the recent method of Southgate (1976). Amongst cereals, the unavailable carbohydrate was the lowest in rice (8.3%) and highest in pearl millet (20.3%), with sorghum, wheat and ragi having intermediate values. The crude fibre values reported for rice was only 0.2% and that for pearl millet, 1.2%. In the case of legumes, green gram had the lowest (15.2%) and Bengal gram the highest (25.6%), with black gram and red gram having intermediate values. When unavailable carbohydrates were expressed as a proportion of the total carbohydrates, pulses had considerably larger amounts than did all cereals except pearl millet. Estimated ranges of values (g 100 g−1 of the edible portion of the food) for unavailable carbohydrates were; in roots and tubers (3.5–7.9%), peanut varieties (5.4–6.8%), green leafy vegetables (2.9–4.0%), other vegetables (0.4–6.0%) and fruits (2.2–2.7%).
The determination of trypsin inhibitor levels in foodstuffs
Authors: Smith Clifford , van Megen Wim , Twaalfhoven Leendert , Hitchcock Christopher 
Published: October 2006

AbstractThe trypsin inhibitor activity of processed foods can be determined by measuring the loss of activity of added trypsin under standard conditions. Observed values are not usually independent of the degree of inhibition, and averaging over a range of inhibition levels or extrapolation to zero inhibition may not produce a more reliable value. A somewhat modified method is described which has been tested in two laboratories and used for large numbers of different samples on a routine basis; its application and limitations are discussed.
The storage of herring (Clupea harengus) in ice, refrigerated sea water and at ambient temperature. Chemical and sensory assessment
Authors: Smith James G. M. , Hardy Roy , McDonald Ian , Templeton James 
Published: October 2006

AbstractHerring caught during the winter and summer were stored in ice, refrigerated sea water (RSW) and at ambient temperature. Chemical tests and a sensory assessment of the fish were made on samples stored for up to 13 days. Results indicate that herring can be chilled simply and rapidly using an RSW plant and that spoilage changes in the fish stored in ice and RSW are similar during the first 4 or 5 days of storage. The chemical tests investigated serve more as indicators of spoilage rather than quantitative guides.
Partial purification and some properties of wheat (Triticum aestivum) o‐diphenolase
Authors: Interesse Francesco S. , Ruggiero Pacifico , D'Avella Gerolmina , Lamparelli Francesco 
Published: October 2006

Abstracto‐Diphenolase extracted from Triticum aestivum (cv. Nettuno) and purified in various steps gave a 250‐fold purification over the crude extract. This purified enzyme showed maximum relative activity towards 4‐methylcatechol, generally high or moderate activity towards di‐ and polyphenols, and very low activity towards monophenols. Total activity, determined at each step of purification, showed that treatment with ammonium sulphate and calcium phosphate gel gave rise to an activation of o‐diphenolase, thus revealing a latency of enzymatic activity. In the pH profile activity towards 4‐methylcatechol two optima at pH 5.3 and 6.9 were observed.
Quantitative composition of volatile constituents in cultivated strawberries, Fragaria ananassa cv. senga sengana, senga litessa and senga gourmella
Authors: Schreier Peter 
Published: October 2006

AbstractThe volatile components of cultivated strawberries Fragaria ananassa cv. Senga Sengana, Senga Litessa and Senga Gourmella were studied by gas chromatography‐mass spectrometry. Employing standard‐controlled aroma separation by combined vacuum distillation‐liquid‐liquid extraction, as well as prefractionation on silica gel, the aroma substances of freshly harvested and deep‐frozen strawberries from two growing seasons were quantitatively determined by gas chromatography. Methyl and ethyl butanoate, methyl and ethyl hexanoate, trans‐2‐hexenyl acetate, trans‐2‐hexenal, trans‐2‐hexen‐1‐ol as well as 2,5‐dimethyl‐4‐methoxy‐3(2H)‐furanone were identified as main volatile components. In comparison to Senga Litessa and Senga Gourmella, Senga Sengana showed higher amounts of aroma compounds. In general, deep‐freezing resulted in decreases of the concentrations of most of the aroma substances, but higher amounts of 2,5‐dimethyl‐4‐methoxy‐3(2H)‐furanone were found in deep‐frozen berries than in the freshly harvested ones.
Strawberry varieties for industrial jam production
Authors: Skrede Grete 
Published: October 2006

AbstractTwelve strawberry varieties were investigated for potential use by the jam processing industry. Chemical, physical and sensory analyses were performed with fresh and thawed fruits and with jams made from the fruits. Fresh fruits were analysed for dry matter, soluble solids, pH, titratable acids and ascorbic acid. Total anthocyanin and degradation indexes were determined in both fresh fruits and in jams. Firmness of fresh and thawed fruits, as well as the amount of juice lost upon thawing (drip loss) were tested for each variety. Except for colour, no significant correlation (P<0.05) existed between the chemical analyses and the sensory parameters. There was significant relationship between total anthocyanin content and visual colour as judged by a taste panel. There was no correlation between firmness of fresh and thawed fruits. Drip loss and firmness of fresh fruits and jams gave a negative correlation. There was no relationship between drip loss and texture measurements in thawed fruits. Except for colour, there were no correlations between the chemical analyses. Based on the results, Jonsok, Totem and Bounty varieties appeared suitable for industrial jam production when compared to the Senga Sengana variety now in use.
Simplified methods for the preparation and analysis of dietary fibre
Authors: Selvendran Robert R. , Susan Pont M. Du 
Published: October 2006

AbstractA critical study was made of the various factors which affect the quantitative removal of starch, by enzymic methods, from starch‐rich products; the products examined include potatoes, potato powder, oats and rye biscuit. Disruption of product by ball‐milling in aqueous ethanol, followed by gelatinisation, are essential to give maximum enzyme accessibility as shown by light microscopy and analytical studies. The enzyme preparations were checked for the presence of contaminating β‐glucanase activity using suitable substrates. The recommended method for the removal of starch involves treatment with either a mixture of human salivary α‐amylase and pullulanase or amyloglucosidase; the first method was found to be slightly better. Based on these studies simplified methods for the preparation of dietary fibre (DF) have been formulated. The neutral sugars released from the DF on 1m H2SO4‐ or Saeman‐hydrolysis were estimated by the alditol acetate procedure, and a modified carbazole method has been used for the estimation of total uronic acid in the fibre. A set of determinations which gives an estimate of the main types of DF polymers, including the enzymically non‐degradable starch of processed products, is given. Although the method is not suitable for preparing gram‐quantities of relatively pure DF, it can be used for screening a range of products. Some of the problems associated with the use of Van Soest neutral detergent fibre for estimating DF content of food products are also described.
Trypsin inhibitors in leaf protein concentrate
Authors: Humphries Catherine 
Published: October 2006

AbstractA study has been made of the tryptic inhibitory activity of leaf protein concentrate (LPC) prepared from several crops. The highest level of inhibition was found in LPC extracted from lucerne (50%), compared with that from fescue, Italian ryegrass and quinoa, which contained about 20% tryptic inhibitory activity. No inhibitory activity was found in kale LPC when measured under the defined conditions. Aqueous extraction of LPC decreased inhibitory activity, but solvents (propan‐2‐ol and acetone) were ineffective. The inhibitory activity in lucerne LPC was reduced by autoclaving, but the inhibitors in fescue, Italian ryegrass and quinoa were heat stable. Phenolic compounds were implicated in the inhibitory activity of fescue and Italian ryegrass LPC. Kinetic studies of the inhibitory activity of standard LPC samples prepared from Italian ryegrass, fescue and quinoa indicated that, in each instance, there was mixed inhibition.
Effect of ozone and ammonium hydroxide treatments on the composition and in‐vitro digestibility of cotton straw
Authors: Ben‐Ghedalia Daniel , Shefet Gad , Miron Joshua 
Published: October 2006

AbstractCotton straw (CS) was treated with ozone, ammonium hydroxide and a combination of the two, and the effect of the treatments on the composition of cell wall (CW) fractions and on in vitro organic matter digestibility (OMD) was studied. The ammonium hydroxide treatment did not affect the lignin content, but a reduction of 50% in lignin and hemicellulose, and a corresponding increase in cell contents, were found in the ozone‐treated materials. The pH of CS was reduced from 6.11 to 2.28 by ozone, probably due to the formation of organic acids derived from the oxidised lignin. Plateau‐like ultraviolet (u.v.) spectra of the water extracts were obtained with all the treatments indicating that a variety of u.v. absorbing substances, including phenolic components, have been released. The extinction at 280 nm, suggested to indicate the concentration of phenolic components, was increased compared to the untreated CS by 37 and 98% with the ozone and the combined treatment, respectively; the ammonium hydroxide treatment had little effect. In vitro OMD was significantly increased by more than 100% by the ozone treatments, as a result of the partial conversion of cell walls into cell contents and the increased degradation of the CW. Ozone treatments increased the initial rate of in vitro OMD.
Cooking qualities of parboiled rices produced at low and high temperatures
Authors: Pillaiyar P. , Mohandoss R. 
Published: October 2006

AbstractThe cooking characteristics of parboiled rice are related to (i) its hydration behaviour at temperatures above and below the gelatinisation point; (ii) to kernel elongation on cooking; and (iii) to the extent of amylose solubility. These properties differ among samples, depending on the parboiling conditions. Samples were prepared by parboiling paddy at 70, 80, 90, 100, 110 and 120°C. The kernel elongation on cooking and the amount of soluble amylose in the gruel were then determined. The water uptake values for raw and parboiled rice samples were determined by hydrating them at room temperature (25‐30), 60 and 98°C (boiling temperature) for optimal cooking times. The rate of hydration at temperatures below the gelatinisation point increased on parboiling and, conversely, a reverse pattern above this point. Close correlations existed between the temperature of parboiling and the properties studied. The different properties studied also correlated well. The temperature of parboiling influenced the linear elongation of the kernel after cooking. The soluble amylose content was negatively correlated with the temperature of parboiling. Though the hydration properties of different parboiled samples differed among themselves, depending on the degree of parboiling, they fell into two distinct classes, viz. the samples parboiled at a temperature close to the gelatinisation point having cooking qualities similar to raw rice, and above this point qualities differing from raw rice. The water uptake values at room temperature and at 60°C, and the ratio of water uptake at 98°C and optimum cooking time to that at 60°C were found to be useful in differentiating the parboiled rices into the two classes.
Effects of sodium hydroxide on cereal straws in relation to the enhanced degradation of structural polysaccharides by rumen microorganisms
Authors: Chesson Andrew 
Published: October 2006

AbstractThe action of sodium hydroxide on the rate and extent of loss of wall polysaccharides from wheat and barley straws incubated in the rumen of the sheep was studied using a nylon bag technique. Cellulose loss reached a maximum in straws treated with 10 g NaOH 100 g−1 straw. Further increase in amounts of alkali applied resulted in additional solubilisation of straw constituents, particularly xylan, but did not further enhance cellulose degradation. Rates of degradation of isolated straw, cotton and wood celluloses correlated with three of four measures of cellulose crystallinity obtained by X‐ray diffraction and infrared analysis. Treatment of cellulose samples with 20 g NaOH 100 g−1 cellulose did not affect rates of loss or produce detectable changes to cellulose morphology. Loss of acetic acid esters, which accompanied alkali treatment, did not relate to improvements to digestibility. The rate of loss of cellulose from delignified neutral detergent fibre (NDF) was that shown by the isolated straw cellulose, despite the presence of acetylated hemicellulose. Deacetylation of delignified NDF with NaOH or sodium methoxide did not enhance rates of xylose or cellulose loss. In lignified wall material (NDF) the molar ratio acetyl:xylose (approximately 1:3.5) and proportion of the major phenolic acids (p‐coumaric and ferulic acids) remained essentially constant throughout the course of degradation in the rumen. It is suggested that loss of phenolic acids, while not directly contributing to digestibility enhancement, may model the susceptibility of ester linkages formed between polysaccharide and polyphenolic material to alkali. The extent of solubilisation of p‐coumaric acid produced by NaOH showed a linear relationship with cellulose digestibility. An upper limit of 40% acid detergent lignin and 55% of total phenolics were released by NaOH, the extent of release closely paralleling cellulose digestibility. Phenolic material resistant to alkali remained associated with wall polysaccharides and was not released from nylon bags until over 50% of cellulose (and hemicellulose) had been degraded.
The reaction of biogenic amines with proteins
Authors: Jones Gwyn P. , Rivett Donald E. , Tucker Daryl J. 
Published: October 2006

AbstractAlkali heat treatment of soluble and insoluble proteins (lysozyme, phosvitin, α‐casein and keratin) in the presence of biogenic amines (phenylethylamine, histamine, putrescine and spermine) resulted in the formation of novel amino acids. Isolation of these compounds was achieved by using 14C‐labelled amines and detecting radioactive zones on electrophoretograms of the acid‐hydrolysed proteins. Confirmation of identity was achieved for two novel amino acids which were synthesised. The mechanism was hypothesised to be the addition of amine to dehydroalanine and evidence was provided that the latter may originate, at least in some proteins, from serine residues. The yield of the novel amino acids was increased by prolonged heating, higher temperatures, higher pH and increased amine concentration. It was concluded that the reaction conditions employed in the present study were less severe than those encountered in many domestic and commercial food processes and that the novel amino acids could be formed in situ in many foods, especially those with a high amine content.