bluuebunny/crossref_metadata_2025_split huggingface dataset:
Inter‐relationships between chemical constituents, rumen dry matter and nitrogen degradability in fresh leaves of multipurpose trees
Authors: Nsahlai I V , Siaw D E K A , Umunna N N 
Published: November 2006

AbstractThis work determined the inter‐relationships between chemical constituents, rumen dry matter (DM) and nitrogen (N) degradabilities of fresh leaves from 20 multipurpose tree (MPTs) accessions belonging to the following genera: Acacia (2), Cajanus (2), Chamaecytisus (2), Erythrina (2), Leucaena (8) and Sesbania (4). Significant differences (P < 0.05) were observed among genera in all assayed chemical attributes except hemicellulose. There was apparently no disappearance of N in A saligna after the initial solubility. All genera had similar DM and N solubility but varied in degradation rate of DM (0.064‐0.137h−1; P < 0.002) and N (0.062‐0.135 h−1; P < 0.001), effective degradability of DM (672‐856 g kg−1; P < .001) and effective degradability of N (NED; 701‐902 g kg−1; P < 0.001). Except for A saligna, synchronization indices of the release of nutrients for each accession ranged from perfect (0.93) to poor (‐0.31) for soluble nutrients and from moderate (0.75) to very poor (‐0.81) for insoluble slowly degradable nutrients because N was in excess. Inter‐relationships among chemical constituents, DM and N degradation constants were established using correlation and regression analyses. Negative correlations occurred between N solubility and proanthocyanidins (PAs; P < 0.05), N degradation rate and hemicellulose (P <0.05), NED and either NDF (P < 0.05) or hemicellulose (P < 0.05) or PAs (P < 0.01), while N degradation rate was positively correlated with N content (P < 0.01). Equations for predicting N degradability characteristics (solubility, insoluble slowly degradable fraction, potential and effective degradability, rate of degradation and lag phase) accounted for 0.44‐0.83 of the variation (using chemical constituents), 0.56‐0.81 of the variation using corresponding DM degradation characteristics and, 0.74‐0.89 of the variation using mixed criteria. Superior models were of the form: ND_P = DM_P(‐β), where ND_P and DM_P are corresponding N and DM degradability characteristics, respectively, and β the regression of the deviations of the ratio ND_P : DM_P from unity on chemical constituents and accounted for 0.75‐0.92 Practical implications of DM degradability and nutrient release synchrony indices in relation to basal roughage intake and microbial protein synthesis were discussed. It was concluded that a mixed model could adequately predict N degradability of fresh forages and alleviate analytical cost. A functional approach of classifying browses is outlined.
Induction of cytochrome P‐450 in rat liver by a polyphenol‐rich extract from a bird‐resistant sorghum grain
Authors: Parbhoo Veena , Grimmer Heidi R , Cameron‐Clarke Anna , McGrath Robert M 
Published: November 2006

AbstractA polyphenol‐rich extract of a bird‐resistant sorghum grain can induce protein in the microsomal fraction (cytochrome P‐450) of rat liver to the same extent as a standard induction technique, which uses an intraperitoneal injection of β‐naphthoflavone along with sodium phenobarbital in the drinking water. This microsomal protein can convert the promutagen 2‐aminofluorene to the N‐hydroxylated mutagenic derivative, as measured by an Ames test, though a little less efficiently than that induced by the standard technique.
Identification of volatile constituents in wines from Vitis vinifera var vidadillo and sensory contribution of the different wine flavour fractions
Authors: Ferreira Vicente , Fernández Purificación , Gracia José P , Cacho Juan F 
Published: November 2006

AbstractA wine made with vidadillo, a very old Spanish variety, has been continuously extracted and the extract further fractionated in a silica gel column with successive portions of hexane/dichloromethane/ether mixtures following an elutropic order. Ten fractions showing different odours were isolated and analysed by HRGC‐MS and their olfactory and flavour threshold determined via triangular tests. More than 200 compounds belonging to different biosynthetic pathways have been identified. It is important to note the large number of γ‐ and α‐lactones and of compounds derived from the phenylpropanoid metabolism present. From a sensory point of view, all the fractions showed aroma values below 100, meaning that there are no clear impact compounds. Three fractions scored aroma values higher than 10, and therefore play an important role in the perception of the different flavour and aroma nuances of the wine. Compounds that may play an outstanding role are fusel alcohol acetates in the fruity notes, γ‐and α‐lactones in the peach notes, and some unidentified compounds in the liquorice notes. The silica gel prefractionation method leads to a class separation, and compounds showing similar aromatic notes are eluted together, allowing an easy interpretation of the role of the different groups of flavours.
The effect of cultivar and environment on saponin content of Australian sweet lupin seed
Authors: Ruiz Raquel G , Price Keith R , Rose Malcolm E , Arthur A Eddie , Petterson David S , Fenwick Roger 
Published: November 2006

AbstractSeed from six cultivars of the lupin species Lupinus angustifolius were grown over 2 years in four areas of Australia, with up to 15 plots sampled within each area. Saponin contents in the harvested seed ranged from 379 to 740 mg kg−1. Three saponins were detected, two of which possessed chromatographic properties identical to soyasaponins I and VI, while the third appeared to possess a novel structure. The changes observed in saponin content were found to be mainly dependent on variety, followed by the site and then the region where grown. No significant effect was found between growing seasons although there was a strong correlation between saponin content and the site grown.
Biochemical changes in cassava tuber during fermentation and its effect on extracted starch and residue
Authors: George Mathew , Moorthy S N , Padmaja G 
Published: November 2006

AbstractThe biochemical changes brought about in cassava tubers during fermentation (72 h) with a mixed culture inoculum are delineated. The initial starch content of the four cultivars studied ranged from 216 to 331‐3 g kg−1 and only slight decrease in starch occurred after 72 h fermentation, the final values being 200–302‐2 g kg−1. There was a considerable decrease in the sugar content with fermentation in all the cultivars, indicating a predominant utilisation of the easily assimilable sugars by the microorganisms. A sharp decrease in pH (4‐3‐4–7) was observed after 24 h fermentation itself, resulting from the production of organic acids. There was increased recovery of the starchy flour from the fermented cassava tubers with concomitant decrease in the residue yield. The starchy flour had higher fiber content than that obtained from the non‐fermented tubers. Optical and scanning electron microscopy revealed clustering of starch granules in the starchy flour from fermented tubers.
In vitro multienzyme digestibility of protein of six varieties of African yam bean flours
Authors: Oshodi A A , Ipinmoroti K O , Adeyeye E I , Hall G M 
Published: November 2006

AbstractThe in vitro multienzyme protein digestibilities of the flours of six varieties of African yam bean (Sphenostylis stenocarpa), made from both whole seeds and dehulled seeds were investigated. The multienzyme system consisted of trypsin, chymotrypsin and peptidase. Digestibilities were determined for a 10 min digestion period. Both dehulling and heat treatment improved digestibility. Comparison of flours from raw whole seeds with those from dehulled seeds showed that digestibility was better in the latter, with an increase of 6.78%. Heat‐treated whole seed flcurs gave a digestibility increase of 6.06% compared with raw flours whereas in the dehulled samples the digestibility increase of heat‐treated flours over raw was 5.19%. Heat‐treated dehulled seeds were better, with a digestibility increase of 5.90% over the heat‐treated whole seed flours. No significant differences (P < 0.05) were observed in the digestibilities among the whole seed flours but significant differences were observed in the dehulled seed flours.
Breadfruit (Artocarpus communis) meal: Nutrient composition and feeding value for broilers
Authors: Ravindran V , Sivakanesan R 
Published: November 2006

AbstractBreadfruit (Artocarpus communis) meal was found to contain (g kg dry matter) 59 crude protein, 14 crude fat, 59 crude fibre, 34 ash and 834 available carbohydrates. The amino acid composition of breadfruit meal (BFM) compared closely with that of maize. The nitrogen‐corrected apparent metabolisable energy value of BFM was determined to be 13.89 MJ kg−1 dry matter. Two trials were conducted to evaluate the feeding value of BFM in broiler diets. In trial 1. BFM was included in broiler starter and finisher diets at 0, 125 and 250 g kg−1 replacing maize. In trial 2, BFM was incorporated in broiler starter diets at 0, 200 and 400 g kg−1 replacing maize. The results indicate that BFM supported broiler performance as efficiently as maize at all dietary levels tested.
Mechanisms of anthocyanin degradation in grape must‐like model solutions
Authors: Sarni Pascale , Fulcrand Hélène , Souillol Véronique , Souquet Jean‐Marc , Cheynier Véronique 
Published: November 2006

AbstractOxidative degradation of o‐diphenolic (eg cyanidin‐3‐glucoside) and non‐o‐diphenolic (eg malvidin‐3‐glucoside) anthocyanins in the presence of caffeoyltartaric acid and grape polyphenoloxidase was studied in model solutions. Both anthocyanins reacted with the enzymically generated caffeoyltartaric acid o‐quinone. Kinetic studies indicated that cyanidin‐3‐glucoside was degraded mostly by coupled oxidation whereas malvidin‐3‐glucoside formed adducts with caffeoyltartaric acid quinone. In solutions containing equimolar amounts of the anthocyanins, both reactions took place but coupled oxidation of cyanidin‐3‐glucoside occurred at a faster rate, partly protecting malvidin‐3‐glucoside. The occurrence of coupled oxidation resulted in sparing of caffeoyltartaric acid. Several oxidation products, including red pigments, were detected by HPLC. The UV‐Vis spectra of the coloured condensation products suggested that they contained both caffeoyltartaric acid and anthocyanin moieties. All these pigments were gradually degraded to colourless compounds either by enzymatic oxidation or by further reaction with quinones.
Partial inactivation of microbial proteinases with soybean Kunitz and Bowman—Birk inhibitors
Authors: Marchetti Stefano , Pitotti Anna , Giordano Annalisa , Chiabà Cristina , Fogher Corrado 
Published: November 2006

AbstractIt was previously demonstrated that some plant inhibitors are able to inactivate the bacterial proteinase subtilisin; since information concerning the effect of plant inhibitors on other microbial proteinases remains limited, we decided to determine the activity of the soybean Kunitz and Bowman‐Birk inhibitors (KI and BBI, respectively) on 14 proteinases of fungal and bacterial origin. The results show that microbial proteinases are frequently inhibited by KI and BBI and that proteinases with the same EC number (eg subtilisin Carlsberg and subtilisin BPN') may equally give different responses to the inhibitors. In particular, all serine proteinases examined were affected by both KI and BBI while metalloproteinases were not. Inhibition was also achieved on a range of microbial proteinases for which the mechanistic class is yet to be established; the data suggest that they belong to the serine type. In one instance, activation instead of inhibition was noted.
The phenolic pigment composition of black tea liquors—part I: Predicting quality
Authors: McDowell Ian , Taylor Sarah , Gay Clifton 
Published: November 2006

AbstractThe phenolic constituents of 95 black teas, representing nine countries, were analysed and assessed by HPLC. The procedure resolved 38 coloured phenolic components which were classified as theaflavins (4), thearubigins (23) and flavonol glycosides (11). The relative levels of these constituents were monitored by HPLC. One of the thearubigin constituents was unresolved chromatographically, but nevertheless quantified as a hump. The data set was statistically analysed using principal component analysis (PCA) and multiple regression PCA indicated that three of the quality attributes, quality/flavour, brightness/briskness and quality with milk, were strongly correlated with each other. The fourth attribute, colour/strength, was found to be the most effective in discriminating between teas, particularly between high strength teas from Assam and Tanzania and low strength teas from Sri Lanka and Malawi. Multiple regression was used to investigate the relationship between tasters' scores and the chemical constituents. The model established gives an R2 of 63% based on six components; five resolved thearubigins and the unresolved thearubigin hump. These results indicate the potential to develop objective chemical assessment procedures for determining the quality of teas and is the first report of the flavour impact of individual thearubigins constituents.
Increased nitrogen secretion by inclusion of soya lectin in the diets of pigs
Authors: Schulze Hagen , Saini Harpal S , Huisman Joop , Hessing Martin , Van Den Berg Wim , Verstegen Martin W A 
Published: November 2006

AbstractA study was conducted with 12 castrated male pigs of 13 kg average body weight (BW) to investigate the metabolic flow of purified soya lectin (SL) incorporated in pig diets in low and high doses and their effect on nitrogen (N) passing the terminal ileum. The pigs were fitted with a post‐valvular T‐caecum cannula and two indwelling blood catheters. They were daily fed 500 g of a corn‐starch‐based semi‐synthetic diet, free or supplemented with low or high doses of purified lectin. To determine the proportion of endogenous N on the amount of total N passing the terminal ileum, the 15N‐isotope dilution method was used. The amount of dietary ingested total lectins, determined by an ELISA method, recovered in the stomach was reduced from 177 and 1065 mg kg−1 of dry matter (DM) to 4.53 and 28.70 mg kg−1 of DM for the low lectin (LL) and high lectin (HL) diets, respectively. The concentration of lectins in mg kg−1 of DM in stomach and ileal digesta were at a similar level for LL and HL diets. The concentration of functional lectins as determined by the FLIA method (i.e. lectins capable of carbohydrate binding) were estimated in gastric digesta at 2.51 and 21.52 mg kg−1 of DM for LL and HL diets, respectively. They could not be detected in ileal digesta. The daily ileal DM and total N flow was significantly increased (P < 0.05) when feeding the HL diet, as compared with the lectin‐free (control) and LL diets. The dietary inclusion of purified lectin increased (P < 0.05) the daily flow of endogenous N at the terminal ileum. With LL and HL containing diets, the ileal N flow were increased to 0.14 and 0.62 g day−1, respectively, when compared to a control diet. Endogenous N passing the terminal ileum was increased by 0.33 and 0.51 g day−1 for LL and HL diets, respectively. In addition, the production of volatile fatty acids which appeared in the ileal digesta, in particular acetate and proprionate was increased in the pigs that were fed with the lectin‐containing diets.
Identification ofTuberspp and corresponding ectomycorrhizae through molecular markers
Authors: Paolocci Francesco , Angelini Paola , Cristofari Ettore , Granetti Bruno , Arcioni Sergio 
Published: November 2006

AbstractAnalyses, based on the structure of the rDNA region, were developed to examine the possibility of identifying and typing some of the most importantTuberspp at both the symbiotic and non‐symbiotic levels. Internal transcribed spacers (ITS) were amplified by the polymerase chain reaction using specific primer pairs on genomic DNAs, isolated from ascocarps and ectomycorrhizae of variousTuberspp and from rootlets of uninoculated host plants. The variability in the lengths of ITS amplification products of DNA isolated from fruit bodies allowed a primary discrimination of theTuberspp considered. At the ecto‐mycorrhizal level the same species showed a pattern which was the combination of those typical ofTuberplus the host plants. Southern analyses, performed using the ITS product ofTuber brumaleas a probe, confirmed the previous results: each fungus species showed a specific pattern, as well as eachTuber‐host plant combination. It is concluded that molecular markers from the rDNA region can be used to differentiateTuberspp and that the method proposed could be used to check and certify mycorrhizally infected plants.
Impact of shoot maturity on chlorophyll content, composition of volatile flavour compounds and plain black tea chemical quality parameters of clonal leaf
Authors: Obanda Martin , Owuor P Okinda 
Published: November 2006

AbstractChlorophyll content in black teas increased with a rise in shoot maturity, while the theaflavin content, brightness, total colour and tasters' evaluation declined. The increase in chlorophyll content in black teas of clone S15/10 was in a parallel with the greenness of the black tea infusions as described by tea tasters. These relationships were less pronounced in clone 6/8. The thearubigins content and the individual volatile flavour compounds composition in black tea remained the same or declined with increased shoot maturity, respectively. The results suggest that the impact of chlorophyll content on black tea quality is clonal dependent and becomes more significant as tea shoots mature and when the other plain black tea chemical quality parameters are low.
Zum Einfluß der Fütterungsintensität auf den Polyenfettsäurengehalt im Schlachtfett schwerer Mastschweine (> 160 kg LM)
Authors: Kuhn M. , Jatsch Christiane , Beesten L. 
Published: November 2006

AbstractIn einem Fütterungsversuch mit viermal 12 DuxDL‐Börgen wurden die Tiere auf verschiedenem Versorgungsniveau gefüttert und dessen Einfluß auf die Mast‐ und Schlachtleistung sowie die Speckqualität der Schlachtkörper untersucht. Die positive Kontrollgruppe I erhielt durchgehend ein Mischfutter mit 13 MJ ME/kg, während die Energiedichte des Futters der extensiv ernährten negativen Kontrollgruppe IV 11.5 MJ ME/kg betrug. Die Umstellung auf die hohe Energiekonzentration erfolgte in Gruppe II zu Beginn der Mittelmast (ab 54 kg LM), in Gruppe III zu Beginn der Endmast (ab 109 kg LM). Die Schweine der Gruppe II konnten gegenüber denen der Gruppe I die Wachstumsretardation des ersten Mastabschnittes bis zum Mastende kompensieren; die der Gruppe III blieben insgesamt beachtlich zurück. In der Schlachtausbeute und in den Rückenspeckmaßen waren diese drei Gruppen jedoch ausgeglichen, wogegen die durchgehend extensiv gefütterte Gruppe IV in allen Bereichen signifikant schlechter war. Bei vergleichbarer Linolsäureaufnahme in den vier Gruppen lagen die Gehaltswerte in den untersuchten Fettkompartimenten Innenfett und Rückenspeck trotz wesentlich geringerer Verfettung der Tiere der Gruppe IV signifikant niedriger; die Linolensäurenwerte waren zwar signifikant erhöht, jedoch nicht im Verhältnis zur Aufnahme und zu den Gehaltswerten im Extensivfutter. Dieses Ergebnis dürfte auf eine verminderte praecaecale Fettverdaulichkeit aufgrund der adsorptiven Wirkung von gerüstsubstanzreichen Rationen infolge steigender Trockenschnitzelanteile zurückzuführen sein. Das Qualitätsmerkmal für die Herstellung von Dauerwurstwaren von höchstens 13% Polyenen im gesamten Rückenfett wurde in allen Versuchsgruppen unterschritten.
Mechanical Extraction of Plant Antioxidants by Means of Oils
Authors: Aeschbach R. , Büchler R. , Rossi P. , Sandoz L. , Wille H. J. 
Published: November 2006

AbstractA simple mechanical process was developed for extracting natural antioxidants from plant materials with a food‐grade oil as carrier, avoiding the use of organic solvents. Oily extracts with a high extraction yield could be obtained by the combined application of heat, water, enzymes and mechanical energy. After an appropriate pretreatment, the plant material was contacted with an oil in a plough‐share mixer (Lödige) followed by a pressing on a piston press (Carver) which resulted in a limpid oil immediately. Different plant materials, preferably rosemary or sage or mixtures of several spices, were used. Carriers were chosen among high oleic oils, but qualitatively the best extracts were obtained with MCT oil, owing to the high polarity and the excellent oxidative stability of this carrier.
Proteolytic 18O‐labeling strategies for quantitative proteomics
Authors: Miyagi Masaru , Rao K.C. Sekhar 
Published: November 2006

AbstractA number of proteomic techniques have been developed to quantify proteins in biological systems. This review focuses on the quantitative proteomic technique known as “proteolytic 18O‐labeling.” This technique utilizes a protease and H218O to produce labeled peptides, with subsequent chromatographic and mass spectrometric analysis to identify and quantify (relative) the proteins from which the peptides originated. The technique determines the ratio of individual protein's expression level between two samples relative to each other, and can be used to quantitatively examine protein expression (comparative proteomics) and post‐translational modifications, and to study protein–protein interactions. The present review discusses various aspects of the 18O‐labeling technique, including: its history, the advantages and disadvantages of the proteolytic 18O‐labeling technique compared to other techniques, enzymatic considerations, the problem of variable incorporation of 18O atoms into peptides with a discussion on recent advancements of the technique to overcome it, computational tools to interpret the data, and a review of the biological applications. © 2006 Wiley Periodicals, Inc., Mass Spec Rev 26:121–136, 2007
Characteristics of patients with rheumatoid arthritis presentingfor physiotherapy management:A multicentre study
Authors: Kennedy Norelee , Keogan Fiona , Fitzpatrick Martina , Cussen Grainne , Wallace Lorraine 
Published: November 2006

AbstractObjectives: To describe the characteristics of patients with rheumatoid arthritis (RA) attending for physiotherapy management in Ireland.Methods: Managers of physiotherapy departments in the 53 hospitals in Ireland were invited to participate in a multi‐centre observational study over a 6‐month period. Data on patients with RA the day of presentation for physiotherapy management were recorded. These data related to patient demographic details, disease management, aids and appliances, splint and orthoses usage and occupational issues. The Health Assessment Questionnaire was also recorded for each patient.Results: A total of 273 patients from eight physiotherapy departments participated in the survey (n = 199; 73% female). Mean age of the participants was 59.3 (SD 12.5) years with mean disease duration of 13.8 (SD 10.6) years. The majority of the patients were inpatients (n = 170, 62%). Sixty‐eight per cent of patients had attended for previous physiotherapy treatment and 98% were under current rheumatologist care. Biologic therapies were prescribed to 11% of patients. Use of splint and foot orthoses was high with 133 patients (49%) wearing splints and 75 (31%) wearing foot orthoses. The majority of patients had moderate (n = 119, 44%) or severe (n = 94, 35%) disability as per Health Assessment Questionnaire (HAQ) score. Mean HAQ score was 1.5, with HAQ scores showing increasing disability with increasing age, disease duration and erythrocyte sedimentation rate (ESR) levels.Conclusions: Patients with RA attending for physiotherapy management present with varied profiles. This study provides valuable information on the characteristics of patients with RA attending for physiotherapy management which will contribute to physiotherapy service planning and delivery and will optimize patient care. Copyright © 2006 John Wiley & Sons, Ltd.