bluuebunny/crossref_metadata_2025_split huggingface dataset:
Cytomegalovirus-seropositivity has a profound influence on the magnitude of major lymphoid subsets within healthy individuals
Authors: Chidrawar S , Khan N , Wei W , McLarnon A , Smith N , Nayak L , Moss P 
Published: February 2009

SummaryCytomegalovirus (CMV) infects most individuals and elicits a strong CMV-specific immune response. We have studied the influence of CMV-seropositivity on the size of lymphoid subsets in healthy donors and demonstrate that the virus substantially modulates the peripheral lymphoid pool. CD8+ T cell numbers are increased in all CMV-seropositive individuals because of a striking 60% increment in the CD8+ T cell memory pool. The CD45RA+ resting memory pool is doubled after CMV infection and increases further with age. The magnitude of the naïve CD8+ T cell pool is dramatically reduced in CMV-seropositive individuals at all ages, and this accelerates the physiological decline by approximately 40 years. The number of CD4+ effector memory T cells is increased in CMV-seropositive individuals and is differentially accommodated by a reduction in the number of naïve and central memory CD4+ T cells in young and elderly donors respectively. CMV-seropositivity also increases the total number of B cells in older donors and suppresses the number of CD5+ B cells. These data reveal that CMV has a profound influence on the immune system of all healthy individuals and add to growing concern regarding the clinical and immunomodulatory significance of CMV infection in healthy donors.
Impaired Toll-like receptor 2 signalling in monocytes from 5-year-old allergic children
Authors: Amoudruz P , Holmlund U , Saghafian-Hedengren S , Nilsson C , Sverremark-Ekström E 
Published: February 2009

Summary
The relative composition of the two major monocytic subsets CD14+CD16− and CD14+CD16+ is altered in some allergic diseases. These two subsets display different patterns of Toll-like receptor levels, which could have implications for activation of innate immunity leading to reduced immunoglobulin E-specific adaptive immune responses. This study aimed to investigate if allergic status at the age of 5 years is linked to differences in monocytic subset composition and their Toll-like receptor levels, and further, to determine if Toll-like receptor regulation and cytokine production upon microbial stimuli is influenced by the allergic phenotype. Peripheral blood mononuclear cells from 5-year-old allergic and non-allergic children were stimulated in vitro with lipopolysaccharide and peptidoglycan. Cells were analysed with flow cytometry for expression of CD14, Toll-like receptors 2 and 4 and p38-mitogen-activated protein kinase (MAPK). The release of cytokines and chemokines [tumour necrosis factor, interleukin (IL)-1β, IL-6, IL-8, IL-10, IL-12p70] into culture supernatants was measured with cytometric bead array. For unstimulated cells there were no differences in frequency of the monocytic subsets or their Toll-like receptor levels between allergic and non-allergic children. However, monocytes from allergic children had a significantly lower up-regulation of Toll-like receptor 2 upon peptidoglycan stimulation. Further, monocytes from allergic children had a higher spontaneous production of IL-6, but there were no differences between the two groups regarding p38-MAPK activity or cytokine and chemokine production upon stimulation. The allergic subjects in this study have a monocytic population that seems to display a hyporesponsive state as implicated by impaired regulation of Toll-like receptor 2 upon peptidoglycan stimulation.
Cause and Prevention of Cane Molasses Gelling
Authors: Xu Yichi , Barringer Sheryl , Alvarez Valente 
Published: February 2009

ABSTRACTMolasses is a dark, viscous by‐product of the sugar‐refining process. However, molasses from sugar cane experience a sporadic problem with gelling during storage. Gelled molasses is impossible to pump, resulting in financial loss when it cannot be pumped out of the holding tank. The objective of this project was to discover what causes molasses gelling and how to prevent gelling in the future. Analysis of industrial samples determined that dextran, pH, and calcium content are correlated with gelling. Molasses gelling occurs when dextran chains are bound together by calcium at a slightly acidic pH. The exact values needed for gelling vary because of interaction effects. The addition of dextran, Ca, or Mn increases the speed of gelling. A pH below 3.5 or above 8.1 prevents gelling. Ethylene diamine tetraacetic acid (EDTA), aluminum lactate, and sodium citrate prevent gelling by chelating calcium so that it cannot bind the dextran chains. Addition of Mg, Cu, Zn, Sn, or Al prevents gelling through competitive inhibition with the calcium.
Development of Muscle Thermal Rigorometer and Characterization of Heat‐induced Muscle Shortening of Tilapia
Authors: Su Chung‐Wen , Kong Ming‐Sheng 
Published: February 2009

ABSTRACTA muscle thermal rigorometer was constructed, allowing muscle shortenings induced by dynamic heating or isothermal aging to be monitored. Operating isothermally like a traditional rigorometer at 10 °C, postmortem dorsal muscle shortening (S10°C) developing from 0% to 10% of its initial length in corresponding to RIfiber along fiber‐direction developing from 0% to 100% within 16 h was monitored for freshwater tilapia. Monitoring meat cooking in the dynamic heating mode, heat‐induced shortenings could be observed for all muscle samples possessing different degrees of rigor induced by 10°C aging. The heat‐induced shortening (Sdynamic) plus its 10°C aging shortening (S10°C) for each sample was the same, Soverall= S10°C+ Sdynamic= 10%. Their heat‐induced shortening peak temperatures (Ts) from 30°C to 48°C were inversely correlated with the sample RIfiber from 0% to near 100%. These findings together with an additional calcium/adenosine triphosphate (ATP) model studies showed that the ATPase related myofibrillar contractile system was responsible for these low‐temperature cooking shortenings, which along with Ts values could thus be adopted as new rigor indices.
Recovery and Purification of 10‐oxo‐trans‐8‐decenoic Acid Enzymatically Produced Using a Crude Homogenate of Agaricus bisporus
Authors: Morawicki Ruben O. , Beelman Robert B. , Peterson Devin 
Published: February 2009

ABSTRACTA two‐step method was developed to recover 10‐oxo‐trans‐8‐decenoic acid (ODA) at 85% purity using GRAS solvents that may be used either at laboratory or industrial scale. ODA was recovered from an aqueous reaction broth via extraction with ethyl acetate followed by evaporation. The residue was dissolved in hot hexane and subsequently crystallized at 5 °C. Optimal recovery of ODA from the reaction broth was optimized by determining the partition coefficient between phosphate buffer (range pH 2.0 to 7.5) and ethyl acetate. The intrinsic partition coefficients were 75.38 and 1.43 for the undissociated and dissociated forms, respectively. To obtain a good recovery, the optimal pH was determined to be 3.0. Purification was optimized by determining the solubility curve of ODA in hexane as a function of temperature. The solubility of ODA in hexane decreased from 0.7 mg/mL at 50 °C to 0.05 mg/ mL at 10 °C. The solubility at intermediate temperatures followed a linear van't Hoff model, indicating an approximately constant enthalpy of solution. Even when the solubility of ODA in hexane is relatively low, the temperature‐solubility profile was adequate to recrystallize ODA.
The Effective Methods in Refolding and Activation of Cathepsin L‐like Soybean Protease D3
Authors: Kodera Tomohiro , Asano Minao , Kawai Misako , Miwa Tetsuya , Nio Noriki 
Published: February 2009

ABSTRACTA novel cysteine protease D3, which was purified from germinating soybean cotyledons, showed high homology with cathepsin L and cathepsin K. In our previous study, because of the specificity of the enzyme, hydroly‐sates treated with D3 treatment showed a prominent property of less bitterness than other hydrolysates treated with commercially available proteases. However, active recombinant D3 prepared from Escherichia coli inclusion bodies was so intricate and less productive that it made further studies on this protease and hydrolysates difficult. In the concrete, the refolding process of the immature proD3 from inclusion bodies takes more than a day, and autocatalytic activation of refolded immature proD3 at low pH was difficult to control. In this study, we aimed to establish an efficient refolding and activating method of protease D3. In the refolding step, the procedures could be simplified by using a size‐exclusive column‐based method. In the activation step from immature proD3, we utilized another protease, subtilisin, rather than autocatalytic activation by D3 itself. After subtilisin treatment, the peptide having 12 amino acids‐length of N‐terminal pro sequence was initially cleaved, and residual proD3 showed only a half proteolytic activity of active D3. However, when the pH was shifted lower (pH4.5), D3 automatically changed to have the same proteolytic activity as active one, and this activated recombinant had the same N‐terminal sequence as purified D3 from germinating soybean cotyledons. By using this method, all preparation processes of D3 from inclusion bodies to active D3 could be completed within a few hours, and it became possible to carry out the investigation on hydrolysates on a large scale.
Contribution of Response Surface Design to the Synthesis of Monoacylglycerols Catalyzed by Rhizopus sp. lipase
Authors: Koblitz Maria G.B. , Pastore Glaucia M. 
Published: February 2009

ABSTRACTThe partially purified lipase from Rhizopus sp was tested as a biocatalyst for the synthesis of monolaurin from lauric acid and glycerol. A central composite rotatable design was applied to optimize the substrate molar ratio and the percentage of molecular sieve for achieving maximum monolaurin yield. The best results were obtained when the molar ratio of substrates was 1:1, the medium contained 100% (w/w) molecular sieve, and the reaction was conducted at 50 °C and 200 rpm applying 2 mg of the partially purified lipase. The maximum yield in monolaurin (17.52%) was achieved after a 72‐h reaction.
Non‐destructive Visible/NIR Spectroscopy for Differentiation of Fresh and Frozen‐thawed Fish
Authors: Uddin Musleh , Okazaki Emiko , Turza Sandor , Yumiko Yamashita , Tanaka Munehiko , Fukuda Yutaka 
Published: February 2009

ABSTRACTNondestructive visible/near‐infrared (NIR) spectroscopy was evaluated to investigate whether fish has been frozen‐thawed. Fresh or frozen‐thawed red sea bream Pagrus major (n= 108) were scanned using a NIRSystems 6500 spectrophotometer equipped with a surface interactance fiber‐optic accessory then discriminated by soft independent modeling of class analogy (SIMCA) and linear discriminant analysis (LDA) based on principal component analysis (PCA) scores. The major effect of freeze‐thawing treatment involves a gross change in total reflectance after freezing and thawing; this arises from changes in light scatter presumably arising from alterations in the physical structure of at least the surface layer of fish. Untreated original absorbance spectra achieved much better (100%) classification accuracy for the prediction samples while the same figures for multiplicative scatter correction (MSC) treated spectra are considerably worse, indicating that scattering is the major information that makes classification work. No incorrect type of classification at all and also there are no samples classified to both groups either. This faster technique has the potential to differentiate fresh and frozen‐thawed fish and could be applied for online or at‐line processing control.
Partially Purified Collagen from Refiner Discharge of Pacific Whiting Surimi Processing
Authors: Kim Jin Soo , Park Jae W. 
Published: February 2009

ABSTRACTThe physicochemical properties of acid‐soluble collagen (ASC) from refiner discharge and the partially purified collagen (PPC) from both the refiner discharge and the fish skin were evaluated. Yield of collagen from refiner discharge was 34% higher in PPC than ASC. Mercury, lead, cadmium, and chromium contents of PPC from refiner discharge were not detected. There was no difference in the pattern of sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) between ASC and PPC from refiner discharge. PPC from refiner discharge showed better functional properties than that from skin and was similar to ASC: whiteness, solubility, emulsifying activity, and cooking stability. Therefore, PPC from refiner discharge could be used as a new resource.
Aroma Active Compounds of Bulgogi
Authors: Ko Hye Sung , Kim Tae Hwan , Cho In Hee , Yang Ji‐Yeon , Kim Young‐Suk , Lee Hyong Joo 
Published: February 2009

ABSTRACT: Volatile components in bulgogi were extracted by high vacuum sublimation (HVS) and solid phase microextraction (SPME). The extracts were then analyzed by gas chromatography‐olfactometry (GCO) conducted on 2 columns with different polarities. Aroma dilution methods were used with a serial dilution of the extract in HVS‐GCO and varying the GC injector split ratios in SPME‐GCO to determine aroma active compounds of bulgogi. In HVS‐GCO, methional (described as cooked potato/soy sauce) exhibited the highest flavor dilution (FD) factor, followed by 2‐acetyl‐2‐thiazoline (described as nutty/popcorn/peanut), furaneol (described as caramel/sweet), and 2‐ethyl‐3,5‐dimethylpyrazine (described as nutty/coffee/chocolate). In SPME‐GCO, allyl mercaptan (described as garlic/bulgogi) showed the highest FD factor, followed by methional (described as cooked potato/soy sauce), 2‐ethyl‐3,5‐dimethylpyrazine (described as nutty/coffee/chocolate), and 2‐acetylpyrazine (described as nutty/peanut/cooked rice). These sulfur‐containing compounds and heterocyclic compounds, which had high FD factors and characteristic odor notes, could be important to bulgogi flavor.
Modeling of Active Modified Atmosphere Packaging of Endives Exposed to Several Postharvest Temperatures
Authors: Charles Florence , ANCHEZ JOSÉ S , Gontard Nathalie 
Published: February 2009

ABSTRACTEndives were sealed in low‐density polyethylene flexible pouches containing or not containing individual oxygen or carbon dioxide scavenger sachet and stored at 5 °C and 20 °C. A mathematical model has been applied to predict gas changes for these passive and active modified atmosphere packaging (MAP). The model took into account the respiration rate of endives, the transmission rate of gases through the film, the absorption kinetics of gas scavengers, and the temperature influence of all these parameters. Whatever the temperature, the model was successfully validated with root mean square error values still lower than 1 kPa and thus represented a real tool to improve the design of MAP for fresh fruits and vegetables. Oxygen scavengers reduced by half the transient period duration (50 h compared with 100 h without scavengers) and did not modify the gas equilibrium composition, suggesting a beneficial influence on keeping the quality of the product. The carbon dioxide scavengers’ influence was limited and needs further study with carbon dioxide‐sensitive products.
An Image Processing Method for Quantifying Fiber Formation in Meat Analogs Under High Moisture Extrusion
Authors: Ranasinghesagara Janaka , Hsieh Fu‐Hung , Yao Gang 
Published: February 2009

ABSTRACTHigh moisture extrusion using twin‐screw extruders shows great promise for producing meat analog products with vegetable proteins. The resulting products have well‐defined fiber formations and resemble real meat in both visual appearance and taste sensation. Developing reliable nondestructive techniques to quantify the textural properties of extrudates is important for quality control in the manufacturing process. In this study, we developed an image‐processing technique to automatically characterize sample fiber formation using digital imaging. The algorithm is based on statistical analysis of Hough transform. This objective method can be used as a standard method for evaluating other noninvasive methods. We have compared the fiber formation indices measured using this technique and a noninvasive fluorescence polarization method and obtained a high correlation.
Chitosan and Protein Coatings Affect Yield, Moisture Loss, and Lipid Oxidation of Pink Salmon (Oncorhynchus gorbuscha) Fillets During Frozen Storage
Authors: Sathivel Subramaniam 
Published: February 2009

ABSTRACTThe effects of chitosan (CH1 = 1% and CH2 = 2% solution), egg albumin (EA), soy protein concentrate (SPC), pink salmon protein powder (PSP), and arrowtooth flounder protein powder (AFP) as edible coatings on quality of skinless pink salmon fillets were evaluated during 3 mo frozen storage. Coating with 2% chitosan (CH2) resulted in significantly higher yield than coating with PSP and AFP. The thaw yield of salmon fillets coated with CH2 was higher than those of the control and fillets coated with AFP. The noncoated, CH1‐, and CH2‐coated fillets had similar drip loss (0.4% to 1.2%), which was lower than those observed for PSP‐ and AFP‐coated fillets. All fillet samples had similar cook yield (84.2% to 88.8%). The fillet coated with CH1, CH2, SPC, and EA had significantly higher (P < 0.05) moisture content after thawing than the control noncoated fillets. Coating with CH1 and CH2 was effective in reducing about 50% relative moisture loss compared with the control noncoated fillets. Chitosan (CH1 and CH2) and SPC delayed lipid oxidation. There were no significant (P > 0.05) effects of coating on a*, b*, and whiteness values for cooked fillets after 3 mo frozen storage.
Pulsed Ohmic Heating–A Novel Technique for Minimization of Electrochemical Reactions During Processing
Authors: Samaranayake Chaminda P. , Sastry Sudhir K. , Zhang Howard 
Published: February 2009

ABSTRACTMinimization of electrochemical reactions during ohmic heating would be desirable. This study examines a pulsed ohmic heating technique to determine its effect on electrochemical reactions. Effects of pulse parameters, such as frequency, pulse width, and delay time were studied, in comparison with conventional (60 Hz, sine wave) ohmic heating using various electrode materials. Analyses of electrode corrosion, hydrogen gas generation, and pH change of the heating media were performed. The results suggest that pulsed ohmic heating is capable of significantly (P < 0.05) reducing the electrochemical reactions of stainless steel, titanium, and platinized‐titanium electrodes, compared with conventional 60 Hz ohmic heating. The importance of allowing enough delay time for discharge of the electrical double layers after each pulse input is emphasized.
Effect of Heating and Homogenization on the Stability of Coconut Milk Emulsions
Authors: Tangsuphoom Nattapol , Coupland John N. 
Published: February 2009

ABSTRACT: The effects of homogenization and heat treatment on the colloidal stability of coconut milk were studied. Fresh coconut milk (15% to 17% fat, 1.5% to 2% protein) was extracted and stored at 30 °C before homogenization at 40/4 MPa (stage I/stage II). Both homogenized and non‐homogenized samples were heated at 50 °C, 60 °C, 70 °C, 80 °C, and 90 °C for 1 h. Homogenization reduced the size of the primary emulsion droplets from 10.9 to 3.0 μm, but increased the degree of flocculation, presumably via a bridging mechanism. This flocculation was also responsible for increased viscosity of the homogenized samples. Heating increased the degree of flocculation in both non‐homogenized and homogenized samples. A slight amount of coalescence was also observed after heating above 80 °C. All samples creamed after 24 h of storage, but the heated samples formed a larger cream layer, presumably because the flocculated droplets packed together less efficiently. Optical microscopy was used to confirm the combination of flocculation and creaming responsible for changes in coconut milk quality. The information obtained from this study provides a better understanding of the emulsion science important in controlling coconut milk functionality.
Probiotic Strains as Starter Cultures Improve Angiotensin‐converting Enzyme Inhibitory Activity in Soy Yogurt
Authors: Donkor O.N. , Henriksson Anders , Vasiljevic Todor , Shah Nagendra P. 
Published: February 2009

ABSTRACTSuitability of soy yogurt as a system for delivering probiotics and other bioactive compounds was assessed by fermenting soy milk using starter culture containing Lactobacillus delbrueckii ssp. bulgaricus Lb1466, Streptococcus thermophilus St1342, and probiotic organisms (Lactobacillus acidophilus LAFTI® L10, Bifidobacterium lactis LAFTI® B94, and Lactobacillus paracasei LAFTI® L26). Fermentations were terminated at different pH of 4.50, 4.55, and 4.60 and metabolic patterns of cultures (viability, proteolytic activity, organic acids production, angiotensin‐converting enzyme (ACE) inhibitory activity) were investigated during 28 d of storage at 4 °C. The presence of probiotics enhanced the growth of L. delbrueckii ssp. bulgaricus Lb1466 and S. thermophilus St134 in soy yogurt in comparison to the control produced by sole yogurt culture. In general, different termination pH had no effect (P > 0.05) on the viability of probiotic organisms that maintained good viability in soy yogurt during cold storage. Higher levels of essential growth factors in the form of peptides and amino acids in soy yogurts may have promoted the growth of L. acidophilus LAFTI® L10, B. lactis LAFTI® B94, and L. paracasei LAFTI® L26. The use of probiotic strains as a part of starter culture in soy yogurt resulted in a substantial increase in in vitro ACE inhibitory activity compared with the control produced by yogurt culture only. This improvement of ACE inhibition in soy yogurt is partly due to higher proteolytic activity of probiotics.
Drying Kinetics and β‐Carotene Degradation in Carrot Undergoing Different Drying Processes
Authors: Suvarnakuta Peamsuk , Devahastin Sakamon , Mujumdar Arun S. 
Published: February 2009

ABSTRACTSuperheated steam drying, which is an airless drying technology, has recently received much attention as an alternative to conventional hot air drying, which is a relatively oxygen‐rich drying process and causes much product quality degradation. However, because most food products are damaged when subjected to superheated steam at atmospheric or higher pressures, lowering the dryer operating pressure is preferred. In this study, the effects of a low‐pressure superheated steam drying (LPSSD), vacuum drying, and hot air drying on the drying and degradation kinetics of β‐carotene in carrot were investigated experimentally. LPSSD and vacuum drying led to less degradation of β‐carotene in carrot than in the case of hot air drying. The empirical models, which can describe the experimental data of β‐carotene degradation in carrot undergoing different drying techniques, were also proposed. β‐Carotene degradation in carrot depended more on the carrot temperature than its moisture content in all cases.