bluuebunny/crossref_metadata_2025_split huggingface dataset:
Reduction of cresolase and catecholase activities in tubers of some Indian potato varieties by the application of potash fertilisers
Authors: Misra Jitendra B , Sukumaran Narakkat P , Verma Sirish C 
Published: October 2006

AbstractCresolase and catecholase activities were determined in tubers of four potato (Solanum tuberosum L) varieties (Kufri Chamatkar, Kufri Chandramukhi, Kufri Sindhuri and C‐2703) fertilised with three levels (0, 120, 240 kg K2O ha−1) of either muriate or sulphate of potash. The enzyme activities were also determined separately in the peel and flesh tissues of the tubers of Kufri Chamatkar and C‐2703. Differences were observed in the activities between varieties, with highest specific activities in the tubers of Kufri Chamatkar. Peels of both the varieties showed higher cresolase and catecholase activities than the flesh tissue. Application of potassic fertilisers caused a reduction in both the activities in the tuber, peel and flesh tissue. Greater reduction in activities was caused by application of muriate of potash than with the sulphate form.
Effect of two pre‐treatments on phenolic acid yield in three forage species
Authors: Bohn Peter J , Fales Steven L 
Published: October 2006

AbstractA direct comparison of two pre‐treatments was undertaken to test their effect on the recovery of phenolic acids (PA) from three forage species. Samples of lucerne (Medicago sativa L), reed canarygrass (Phalaris arundinacea L), and switchgrass (Panicum virgatum L) were refluxed with 95% ethanol (EtOH) or neutral detergent solution (NDS). Subsequently, the resulting ethanol insoluble residue (EIR) and neutral detergent fibre (NDF) were treated with 1 M NaOH, and the extract was assayed for concentrations of p‐coumaric acid (PCA) and ferulic acid (FA). In lucerne, the concentration of PCA was 9 times greater in the EIR than in the NDF (0·90 vs 0·11 mg g−1 dry matter, DM), and the FA concentration was 27 times greater in forage treated with EtOH than with NDS (1·89 vs 0·07 mg g−1 DM). In reed canarygrass (RCG), the concentrations of PCA and FA were slightly though significantly higher when the forage was pre‐treated with EtOH. No significant differences in PA yield were detected between pre‐treatments in switchgrass (SG). Extraction of EIR with hot EDTA (0·025 M, pH = 6·8) removed 80 to 90% of the total PA in EIR in lucerne but less than 5% of the PCA and FA in the grasses. These results indicate that almost all the PA in lucerne, in direct contrast to the grasses, are present in a fraction of the plant that is soluble in NDS. The relatively high PA concentration in the NDS soluble fraction suggests that the structure and composition of the fraction to which PA is esterified influence the degree to which PA affects digestibility.
Partial removal of various food components from aqueous solution using crosslinked polymers of cyclodextrins with epichlorohydrin
Authors: Su Chein‐Shyong , Yang Chin‐Ping 
Published: October 2006

AbstractCyclodextrin (CD), its derivatives and dextrin were polymerised with epichlorohydrin (ECH) to form crosslinked polymers gels. The effects of various types of such gels in removing natural food components—naringin, caffeine and theobromine—from aqueous solution were investigated. The capacity of the gel to remove natural products was highest for naringin, intermediate for vanillin and lowest for caffeine and theobromine. The influence of gel structure on removal capacity was studied by varying the molar ratio of CD, or its derivatives, to ECH. Aqueous sodium hydroxide (0·5 M) effectively regenerated a β‐CD–ECH gel for repeated binding of naringin. About 97% of relative removal efficieny was retained after seven regenerations in batch operation. A column procedure was also effective for naringin removal.
Contents of amino acids, organic acids and 5′‐nucleotides in Tricholoma giganteum
Authors: Fujita Tokio , Komemushi Sadao , Yamagata Kei 
Published: October 2006

AbstractTricholoma giganteum fruiting‐bodies ere collected in a grassy place in Amami Oshima (Kagoshima Pref.) in October 1988 and the quantitative difference of 5′‐nucleotides, free amino acids and organic acids, hich are responsible for the taste of dried mushrooms ere investigated. The amount of 5′‐CMP, 5′‐AMP, 5′‐UMP and 5′‐GMP ere 1250, 637, 863 and 566 mg kg−1 respectively. 5′‐GMP amounted to 17.1% of the total 5′‐nucleotides. In the amino and organic acids, alanine, glutamic acid, serine, aspartic acid, succinic acid, oxalic acid and acetic acid ere present in the largest amounts.
Endogenous lysine flow at the distal ileum of the protein‐fed rat: Investigation of the effect of protein source using radioactively labelled acetylated lysine or lysine transformed to homoarginine
Authors: Moughan Paul J , Rutherfurd Shane M 
Published: October 2006

AbstractThe study aimed to determine if the source of purified dietary protein influenced endogenous lysine flow at the terminal ileum of the growing rat. Partially guanidinated gelatin and isolated soya bean protein based diets, containing chromic oxide as an indigestible marker, were given to 225‐g liveweight rats. The endogenous flow of lysine at the terminal ileum was then determined indirectly, based on the absorption of homoarginine, after sampling of ileal contents at slaughter. Endogenous lysine flow was also determined by reference to chromium levels in sampled ileal digesta, after feeding rats either gelatin or isolated soya bean protein or casein based diets in which some of the lysine had been acetylated with [14C]‐acetic anhydride. The [14C] acetylated lysine was used to distinguish between lysine of dietary and endogenous origin. Mean endogenous ileal lysine flows were 426 and 442 μ g−1 dietary freeze dry matter intake for the guanidinated gelatin (n=6) and soya bean (n = 6) treatments, respectively, and there was no significant (P>0.05) effect of protein source on endogenous flow. Nor did there appear to be any effect of dietary protein source on endogenous ileal lysine flow when measurement was based on the radio‐actively labelled acetylated lysine. The data, considered together, indicate no effect of the source of dietary protein per se on endogenous ileal lysine flow in the rat when purified proteins were given over a short (8‐h) time period. The mean true ileal digestibility coefficients for dietary lysine (0.897, 0.904, 0.926, 0.971, 0.916; acetylated gelatin, guanidinated gelatin, guanidinated soya bean, acetylated soya bean, acetylated casein, respectively) indicated a high degree of absorption of lysine before the end of the ileum in the growing rat.
Nutritional characterization of high protein and high lysine barley lines
Authors: Anjum Faqir M , Bajwa M A , Ali A , Ullah M 
Published: October 2006

AbstractSix high protein and high lysine barley lines were derived from four crosses involving high protein andlor high lysine donors, ie Riso 1508 and SV 73608 (Hiproly×Mona5), with well adapted local strains V 5681 and V 4342. The trial was grown at the Wheat Research Institute, Faisalabad, Pakistan. The lines were chemically and nutritionally characterized and the results were compared with the parents. The biological value, net protein utilization and lysine contents were higher in all the derived lines than in their local parents, ie V 5681 and V 4342. The increased lysine levels in the lines B 82503 and B 82507 may be a consequence of the reduction of prolamin fractions with simultaneous increases in salt soluble fractions. In all the lines, lysine and nutritional quality increase were a reflection of high protein andlor high lysine parents. The line B 82503 had grain yield comparable to its local parent V 5681 but it was superior in lysine and some nutritional attributes to its high lysine donor parent Riso 1508. In some lines, lysine improvement was achieued without impairing grain yield.
Chemical composition and nutritional potential of the tribal pulses Bauhinia purpurea, B racemosa and B vahlii
Authors: Rajaram N , Janardhanan K 
Published: October 2006

AbstractThree Indian tribal pulses, Bauhinia purpurea L, B racemosa Lamk and B vahlii W and A, were analysed for pod morphology, proximate composition, seed protein fractions, amino acid composition, minerals and antinutritional factors. The seeds of B purpurea and B vahlii contained higher contents of crude protein and crude lipid than those of B racemosa resulting in higher energy values for these two pulses. The seeds of B purpurea were rich in K, whereas those of B racemosa and B vahlii were rich in Ca and Fe. Albumins and globulins constituted the predominant fractions of the seed proteins in B purpurea and B vahlii whereas glutelins predominated in B racemosa. In all three species the contents of the essential amino acids lysine, tyrosine and phenylalanine were fairly high; the contents of sulphur amino acids were limiting. Isoleucine and leucine were limiting only in B vahlii proteins. Levels of the antinutritional factors investigated, free phenols, tannins, L‐DOPA, and haemagglutinating and trypsin inhibitor activities were not particularly high.
Cholesterol oxides and atherosclerosis: A review
Authors: Kumar Naresh , Singhal O P 
Published: October 2006

AbstractCholesterol is an important constituent of animal food products and has often been implicated in the etiology of atherosclerosis and coronary heart diseases. Recent reports have, however, shown the possible role of cholesterol oxidation products (COP), rather than cholesterol, in the initiation of atherosclerotic plaque formation. Cholestan‐3β,5α,6β‐triol and 25‐hydroxycholesterol have been reported as the most potent atherogenic agents. Inhibition of HMG‐CoA reductase (EC 1.1.1.34) enzyme activity and cholesterol biosynthesis by cholesterol oxidation products has also been thoroughly investigated in cultured cells. Various animal food products, viz meat products, egg products and dairy products (especially butter, butter oil, ghee, cheese etc) have been reported to contain various COP developed during certain processing treatments. The literature on the presence of COP in food products and their cytotoxic and atherogenic effects is reviewed.
Effect of tropical environmental conditions on rice kernel breakage during milling
Authors: Noomhorm Athapol , Yubai Chen 
Published: October 2006

AbstractThe effect of tropical environmental conditions on rice breakage during milling was studied. Long grain rough rice (Oryza sativa L) of Suphan‐60 variety from Thailand was freshly harvested at 22.5% moisture content (wet basis), threshed in the field and subsequently dried by aeration in a flat bed grain dryer to 14% moisture content. About 200 g of previously cleaned, well mixed samples were placed in moisture‐free polyethylene bags and stored temporarily in cooling chambers (4–5°C).Rough rice samples were subjected to environmental conditions of 20–35°C and relative humidity of 40–90% during milling. The results indicated that the head rice yield decreased with increase in milling environment temperature at different relative humidity conditions. Head rice yield decreased by approximately 3.51%, 1.26% and 1.65% for increased temperature of 20–35°C at 40%, 60% and 80% relative humidities, respectively. Furthermore, the results also showed that the highest head rice yields of 55.30 to 56.01% were obtained at 70–80% relative humidities and in the 20–25°C temperature range. The effect of tempering on rice kernel breakage during the milling process was also studied. The results showed that during tempering treatment kernel temperature rise during milling was reduced by 2.2°C and 2.87°C for two and three passes, respectively. A head rice yield increase of 0.95 to 1.12% was observed during the tempering process. Increasing the number of passes from one to three during milling results in a lower kernel temperature rise and a higher yield of 2.08 and 1.30% for with and without tempering, respectively.
Responses of broilers fed guineacorn/palm kernel meal based ration to supplemental biotin
Authors: Oloyo Raheem A 
Published: October 2006

AbstractSeven duplicate floor pens with 20 day‐old commercial broiler chicks each were fed a practical type broiler diet formulated with guineacorn/palm kernel meal and supplemented with graded levels of biotin (0.00, 0.04, 0.08, 0.12, 0.16, 0.20 and 0.24 mg kg−1 feed) for a period of 6 weeks. Significantly poorer feed utilisation and carcass characteristics, higher blood lipid, lower blood glucose, lower pyruvate carboxylase activity in the liver, higher liver and kidney weights (% live weight), more lipid deposition in these organs coupled with more frequent incidences of foot dermatitis, higher mortality due to fatty liver and kidney syndrome (FLKS) and abnormal development of leg bone in broilers maintained on the diet without biotin supplementation indicated that they suffered vitamin deficiency. However, the responses of experimental birds indicated that a dietary supplement of 0.20 mg biotin kg−1 feed was adequate for the promotion of good performance and prevention of dermal lesions, FLKS mortality and leg deformities.
Purification and properties of polyphenol oxidase in head lettuce (Lactuca sativa)
Authors: Fujita Shuji , Tono Tetsuzo , Kawahara Hayato 
Published: October 2006

AbstractPolyphenol oxidase (EC 1.10.3.1) in head lettuce (Lactuca sativa L) was purified by ammonium sulphate fractionation, ion exchange chromatography and gel filtration. The enzyme was found to be homogeneous by polyacrylamide gel electrophoresis. The molecular weight of the enzyme was estimated to be about 56 000 amu by Sephadex G‐100 gel filtration. The purified enzyme quickly oxidised chlorogenic acid (5‐caffeoyl quinic acid) and (—)‐epicatechin. The Km values for the enzyme, using chlorogenic acid (pH 4·5, 30°C) and (—)‐epicatechin (pH 7·0, 30°C) as substrate, were 0·67 mM and 0·91 mM, respectively. The optimal pH of chlorogenic acid oxidase and (—)‐epicatechin oxidase activities were 4·5 and 7·8, respectively, and both activities were stable in the pH range 6–8 at 5°C for 20 h. Potassium cyanide and sodium diethyldithiocarbamate markedly inhibited both activities of the purified enzyme. The inhibitory effect of metallic ions such as Ca2+, Mn2+, Co2+ and Ni2+ for chlorogenic acid oxidase activity was stronger than that for (—)‐epicatechin oxidase activity.
Biochemical studies with garlic (Allium sativum) cell cultures showing different flavour levels
Authors: Madhavi D L , Prabha T N , Singh N S , Patwardhan M V 
Published: October 2006

AbstractGarlic (Allium sativum L) cell cultures, unorganised white as well as organised green callus, revealed a total of five amino acid precursors (methyl, propyl, allyl, cysteine sulphoxides) and two unidentified ninhydrin‐positive compounds. All the five compounds were hydrolysable by alliin lyase to yield pyruvic acid. Their relative concentration varied in the cultured systems and the explant. The total flavour substrate index in globular white callus and semi‐differentiated green callus was 4 and 13% respectively of the original explant. In contrast to the substrate levels, the specific activity of alliin lyase enzyme showed half the original activity of the garlic bulb explant. The relationship between intermediary metabolism and flavour formation was studied in these cultures with the help of 14C‐glucose and 14C‐methionine. The incorporation of 14C label was lower in the protein, carbohydrate and lipid fractions with a concomitant higher incorporation in the volatile fraction of semi‐differentiated cultures, whereas this trend was reversed in the white globular callus. 14C Conversion to the flavour fraction was much lower in the in‐vitro cultures when compared with the garlic bulb.The activity of some enzymes such as amino transferase, malate dehydrogenase, polyphenol oxidase, peroxidase, and alkaline phosphatase was higher in the cultured cells than in garlic bulb. There were differences also in the protein, free amino acid profiles and peroxidase isozymes of garlic cell cultures and the original explant.
Combined chemical and enzymic treatments of corn husk lignocellulosics
Authors: Barl Branka , Biliaderis Costas G , Murray E Donald , Macgregor Alexander W 
Published: October 2006

AbstractThe potential for using corn (Zea mays L) husk residues (carbohydrates 827 g kg−1, lignin 66 g kg−1 DM) as a carbohydrate source for the production of soluble sugars by combined chemical pretreatment and enzymic hydrolysis was assessed. Comparative investigations of acidic and alkaline pretreatments on corn husk have shown that pentose‐containing carbohydrates comprised 86–93% of the solubilised fraction. While pretreatments with 1.25 M NaOH at 25.85° C resulted in preferential extraction of hemicellulose having DP; > 12, acid pretreatments 0.51 M H2SO4, 0.51 M H3PO4 at (85° C) resulted in extensive depolymerisation of this polysaccharide. Xylose and low molecular weight carbohydrates were identified as the major products. Subsequent hydrolysis of the solubilised fraction with crude hemicellulase preparations yielded 40.90% fermentable sugars. When NaOH (0.02–1.25 M), H2SO4 and H3PO4 (0.02–0.51 M) were used as pretreatment solvents (25–85° C, 2 h), NaOH was the most effective in increasing the susceptibility of the residual husk towards enzymes, yielding 83–96% reducing sugars. This solvent solubilised up to 60.6% of the lignin and appeared to disintegrate the fibrillar structure of husk.The crystallinity of husk residues increased following the chemical pretreatments and was positively correlated with cellulose content. Enzymic hydrolysis with commercial cellulase preparations proceeded in two stages: a rapid breakdown of amorphous cellulose after which the hydrolysis rate levelled off. Similar biphasic patterns were observed for the pyrolysis temperature of cellulose. Under the most optimal conditions for husk saccharification (pretreatment with 1.25 M NaOH, 25° C, 2 h, followed by enzymic hydrolysis using a mixture of cellulase and cellobiase), 96% of the cellulose‐enriched residues was hydrolysed to reducing sugars. A cellulase preparation from Trichoderma reesei exhibited substantial hemicellulolytic activity and could, therefore, be used as the sole saccharifying enzyme preparation for husk lignocellulosics.
Improved enzymic assay for cyanogens in fresh and processed cassava
Authors: Brien Gerard M O , Taylor Andrew J , Poulter Nigel H 
Published: October 2006

AbstractThe assay for cassava cyanogens developed at the Natural Resources Institute has been modified to overcome some of the problems encountered when the assay is applied to cassava products. Inclusion of 25% ethanol in the extraction medium increased the volume of recovered extract from heat‐processed cassava products, eliminated the need for centrifugation and did not interfere with any aspect of the assay. Greater cyanohydrin recovery was noted and the calculation for cyanogen contents was changed to take into account the total extract volume. The separate assay of the three cyanogens (glucosides, cyanohydrins and free cyanide) was achieved by buffering aliquots of the extract followed by appropriate treatment. The importance of assaying for free cyanide (HCN) at pH 4 was demonstrated. Above this pH, cyanohydrin degradation also produces free cyanide, giving rise to misleading values. The efficiency of the extraction medium in recovering added linamarin and cyanohydrin from cassava foods was determined. Recoveries of cyanohydrin were improved using the ethanol/acid medium.The stability of the cyanogens in the ethanol/acid extraction medium was tested at ambient and refrigeration temperatures. Over a two‐month period, refrigerated extracts showed acceptable variation as compared with normal variation within the assay (5%) for total and non‐glycosidic cyanogens but the levels of free cyanide showed heavy losses (15–56% lost). Since the relative toxicities of the three cyanogens have yet to be ascertained, the relative amount of each cyanogen may be important when assessing the safety of cassava products.
Improved ELISA and dot‐blot methods for the detection of whey proteins in meat products
Authors: Demeulemester Claude , Lajon Annie , Abramowski Vincent , Martin Jean‐Luc , Durand Paule 
Published: October 2006

AbstractTwo techniques, ELISA and dot‐blot, were applied to the qualitative detection of very low levels of whey proteins in liver pãtés. The use of an avidin‐biotin amplification system for both methods led to a useful improvement of the detection limit. The detection level which was 4 g kg−1 with the classical ELISA method was improved to I g kg−1 with the amplified ELISA method. Using the dot‐blot technique, the results showed that the minimum detectable level was 1–7 g kg−1 for the classical method with nitrocellulose (NC), 0–7 g kg−1 for the amplified method with NC, 0–7 g kg−1 for the classical method with cyanogen bromide‐activated NC (activated NC) and 0–3 g kg−1 for the amplified method with activated NC.
Effects of alkali treatment on the in‐vitro digestibility of proteins and the release of amino acids
Authors: Savoie Laurent , Parent Guy , Galibois Isabella 
Published: October 2006

AbstractThree protein sources, casein, soya bean and rapeseed concentrates, were subjected to alkali treatment (0.2 M, 60° C) for 2 or 6 h. The impact of these treatments on protein digestibility and on release of amino acids, especially lysinoalanine, was evaluated by an in‐vitro enzymic digestion method with simultaneous dialysis of digestion products. The impairment of digestibility was higher for casein and soya bean concentrate than for rapeseed concentrate. Whatever the amount of lysinoalanine produced in each protein, it was poorly released by proteolytic enzymes. The rate of release of other amino acids was reduced by the treatments, but to different levels for each protein. Arginine and lysine were particularly affected. As can be inferred from the release of the target amino acids, the hydrolytic capacity of chymotrypsin was not specifically impaired, in contrast to that of trypsin for casein and of elastase for all protein sources. This technique was useful to evaluate quickly the effects of processing on the digestibility of proteins.
Polycyclic aromatic hydrocarbon and volatile N‐nitrosamine content of wheat grain before and after direct gas‐fired drying
Authors: Larsson Bonny K , Regnér Sigurd , Baeling Peter 
Published: October 2006

AbstractThe levels of polycyclic aromatic hydrocarbons (PAH) and volatile N‐nitrosamines were measured in wheat grain before and after drying with direct natural gas heating. A sampling procedure making it possible to match samples from the ingoing and outgoing grain streams in the drier was used. The PAH levels were generally low, eg benzo[a]pyrene concentrations were 0.1 μg kg−1 or lower. No consistent differences in PAH levels between the ingoing and outgoing grain samples were observed. No detectable amounts of volatile N‐nitrosamines were found in any of the samples, before or after drying.
Determination of sodium in processed foodstuffs using a bis(12‐crown‐4) derivative‐based poly(vinyl chloride) membrane electrode
Authors: Saad Bahruddin Bin , Devi Jashinta 
Published: October 2006

AbstractA poly(vinyl chloride) matrix membrane sodium selective electrode based on bis[(12‐crown‐4)ylmethyl] 2‐dodecyl‐2‐methylmalonate ((12‐crown‐4)yl = 1,4,7,10‐tetraoxacyclododecyl) was utilised for the determination of sodium in various foodstuffs such as soup stocks, instant noodle stocks and milk powders. Good agreement was obtained between the proposed electrode and flame photometric methods. Also, the electrode exhibits minimum interference from potassium, calcium, magnesium, iron(III), copper(II) and glucose, and from the synthetic colours tested.