bluuebunny/crossref_metadata_2025_split huggingface dataset:
An evaluation of ciclosporin and corticosteroids individually as adjuncts to plasma exchange in the treatment of thrombotic thrombocytopenic purpura
Authors: Cataland Spero R. , Jin Ming , Ferketich Amy K. , Kennedy Melanie S. , Kraut Eric H. , George James N. , Wu Haifeng M. 
Published: October 2006

SummaryWe present the results of two consecutively performed cohort studies that evaluated the clinical effects of corticosteroids or ciclosporin as an adjunct to plasma exchange (PE) for the treatment of an acute episode of thrombotic thrombocytopenic purpura (TTP). In comparing 12 corticosteroid‐treated patients with eight ciclosporin‐treated patients, none of the ciclosporin‐treated patients suffered an exacerbation or recurrence of TTP in the first 30 d after discontinuing PE compared with 6/10 (60%) of the corticosteroid‐treated patients (P = 0·042). These data suggest that ciclosporin may have advantages over corticosteroids as an adjunct to PE therapy in the initial treatment of idiopathic TTP.
Distribution and growth of benthic macroinvertebrates among different patch types of the littoral zones of two arctic lakes
Authors: BEATY STEVEN R. , FORTINO KENNETH , HERSHEY ANNE E. 
Published: October 2006

Summary1. To evaluate the effect of habitat patch heterogeneity on abundance and growth of macroinvertebrates in arctic lakes, macroinvertebrate abundance, individual biomass, and potential food resources were studied in three patch types in two arctic lakes on the Alaskan North Slope near the Toolik Lake Field Station. An experiment was conducted to determine which sediment patch type supported higher growth rates for Chironomus sp., a commonly occurring macroinvertebrate.2. Potential organic matter (OM) resources were significantly higher in both rock and macrophyte patches than in open‐mud patches. Total macroinvertebrate densities in both lakes were highest in rock patches, intermediate in macrophytes and lowest in open‐mud. The open‐mud patches also had lower species richness compared with other patch types. Additionally, individual biomass for one clam species and two chironomid species was significantly greater in rock patches than in open‐mud.3. In a laboratory experiment, Chironomus showed two to three times greater mass increase in sediments from macrophyte and rock patches than from open‐mud patches. Rock and macrophyte experimental sediments had at least 1.5 × the percentage OM as open‐mud sediments.4. Chlorophyll a appeared to be the best predictor for invertebrate abundances across all patch types measured, whereas OM content appeared to be the variable most closely associated with Chironomus growth.5. Our results combined with previous studies show that the relationships between macroinvertebrate community structure, individual growth, and habitat heterogeneity are complex, reflecting the interaction of multiple resources, and biotic interactions, such as the presence or absence of a selective vertebrate predator (lake trout, Salvelinus namaycush).
Immune pathways and defence mechanisms in honey bees Apis mellifera
Authors: Evans J. D. , Aronstein K. , Chen Y. P. , Hetru C. , Imler J.‐L. , Jiang H. , Kanost M. , Thompson G. J. , Zou Z. , Hultmark D. 
Published: October 2006

AbstractSocial insects are able to mount both group‐level and individual defences against pathogens. Here we focus on individual defences, by presenting a genome‐wide analysis of immunity in a social insect, the honey bee Apis mellifera. We present honey bee models for each of four signalling pathways associated with immunity, identifying plausible orthologues for nearly all predicted pathway members. When compared to the sequenced Drosophila and Anopheles genomes, honey bees possess roughly one‐third as many genes in 17 gene families implicated in insect immunity. We suggest that an implied reduction in immune flexibility in bees reflects either the strength of social barriers to disease, or a tendency for bees to be attacked by a limited set of highly coevolved pathogens.
Caste development and reproduction: a genome‐wide analysis of hallmarks of insect eusociality
Authors: Cristino A. S. , Nunes F. M. F. , Lobo C. H. , Bitondi M. M. G. , Simões Z. L. P. , Da Fontoura Costa L. , Lattorff H. M. G. , Moritz R. F. A. , Evans J. D. , Hartfelder K. 
Published: October 2006

AbstractThe honey bee queen and worker castes are a model system for developmental plasticity. We used established expressed sequence tag information for a Gene Ontology based annotation of genes that are differentially expressed during caste development. Metabolic regulation emerged as a major theme, with a caste‐specific difference in the expression of oxidoreductases vs. hydrolases. Motif searches in upstream regions revealed group‐specific motifs, providing an entry point to cis‐regulatory network studies on caste genes. For genes putatively involved in reproduction, meiosis‐associated factors came out as highly conserved, whereas some determinants of embryonic axes either do not have clear orthologs (bag of marbles, gurken, torso), or appear to be lacking (trunk) in the bee genome. Our results are the outcome of a first genome‐based initiative to provide an annotated framework for trends in gene regulation during female caste differentiation (representing developmental plasticity) and reproduction.
Kinetics of Thiamin Degradation in Solutions under Ambient Storage Conditions
Authors: Pachapurkar Darshan , Bell Leonard N. 
Published: October 2006

ABSTRACT:Thiamin is being incorporated into a variety of nutritionally enhanced beverages. Although thiamin degradation during thermal processing has been extensively studied, minimal data exist regarding its stability in solution during ambient storage. This study collected kinetic data for thiamin degradation in solutions as a function of pH, buffer type, and buffer concentration at 25 °C. Thiamin was incorporated into sodium phosphate and citrate buffer solutions, each prepared at 0.02 and 0.1 M and pH 4, 5, 6, and 7. Experimental solutions were stored in an incubator at 25 °C. Thiamin concentrations were analyzed at 9 time points over a 42‐wk period. Thiamin degradation data were modeled using pseudo‐1st‐order kinetics. Thiamin stability generally decreased as pH and buffer concentration increased in both phosphate and citrate buffers. In 0.1 M phosphate buffer, the time for a 10% loss of thiamin decreased from 79 wk at pH 4 to 3 wk at pH 7. At pH 6 and 7, thiamin stability was greater in citrate buffer than in phosphate buffer. However, at pH 4 and 5, thiamin stability was greater in phosphate buffer than citrate buffer. To optimize thiamin stability in low pH beverages, phosphate buffer would be more appropriate to use than citrate buffer, whereas citrate buffer should be used for better thiamin stability in high pH beverages.
Protein Oxidation in Frankfurters with Increasing Levels of Added Rosemary Essential Oil: Effect on Color and Texture Deterioration
Authors: Estévez Mario , Ventanas Sonia , Cava Ramón 
Published: October 2006

ABSTRACTThe development of protein oxidation as assessed by the total carbonyl content and its influence on color and texture deterioration during the refrigerated storage (+4 °C/60 d) of frankfurters, were studied. The effect of the addition of a rosemary essential oil at different levels (150, 300, and 600 ppm) on the protein oxidative stability of the frankfurters was also evaluated. Frankfurters with no added essential oil were used as controls. The amount of carbonyls from protein oxidation significantly increased during refrigerated storage, and this increase was significantly higher in control frankfurters than in those treated with 300 and 600 ppm. Rosemary essential oil at levels of 300 and 600 ppm successfully protected the heme molecule from degradation and significantly inhibited the increase of nonheme iron (NHI) in refrigerated stored frankfurters. Color changes were directly related to oxidation processes because frankfurters with added antioxidants (300 and 600 ppm) suffered less color modifications than the controls. The addition of rosemary essential oil enhanced texture characteristics of frankfurters by reducing hardness, adhesiveness, gumminess, chewiness, and controlling the lost of elasticity during refrigeration. Statistically significant correlations were calculated between protein oxidation and instrumentally measured parameters, suggesting that the alteration of protein functionality caused by oxidation likely affected color and texture characteristics of frankfurters.
Effect of Gamma‐Irradiated Red Pepper Powder on the Chemical and Volatile Characteristics of Kakdugi, a Korean Traditional Fermented Radish Kimchi
Authors: Lee Jeung Hee , Lee Ki‐Teak , Kim Mee Ree 
Published: October 2006

ABSTRACTThe chemical and volatile characteristics of kakdugi batches prepared with irradiated red pepper powders were determined during fermentation for 7 wk at 5 °C. Acidities of kakdugies with irradiated red pepper powder (3, 5, and 7 kGy) were lower than that of kakdugi with nonirradiated control at 3 wk of fermentation, which indicated that the irradiated red pepper powder might delay the initial fermentation. Pungency and red color caused by capsanoids and capsanthin, respectively, were not altered by irradiated red pepper powder, whereas the fermentation decreased the capsanoid content. The headspace volatile compounds extracted by solid‐phase microextraction, except 2‐tricanone, were not significantly different in fresh made kakdugies with red pepper powder irradiated at dosed of 0, 3, 5, and 7 kGy; however, as fermentation progressed, the composition of volatiles was changed. A FOX 3000 electronic nose separated the odor of kakdugies with red pepper powder irradiated at 0, 3, 5, and 7 kGy into 4 different groups, and the odor patterns developed differently during fermentation.
Protein Structural Changes During Preparation and Storage of Surimi
Authors: Moosavi‐Nasab Marzieh , Alli Inteaz , Ismail Ashraf A. , Ngadi Michael O. 
Published: October 2006

ABSTRACT:The changes in protein structure associated with the preparation and frozen storage of surimi were investigated. Raw surimi was prepared by repeatedly washing Alaska pollock flesh with chilled water. The product was either slowly frozen or underwent rapid freezing using liquid air; in either case it was then subjected to frozen storage at ‐20 °C for 24 mo. Fourier transform infrared/attenuated total reflectance (FTIR/ATR) spectroscopy showed that during preparation of surimi, the a‐helix content increased with increased number of washing cycles. Differential scanning calorimetry (DSC) revealed a shift in the thermal transition of actin to a higher temperature during surimi preparation. Electrophoresis, FTIR/ATR spectroscopy, and DSC results revealed a loss of myofibrillar proteins from surimi after 3 washing cycles, suggesting that 3 washing cycles were adequate to prepare surimi. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) showed relatively minor changes in protein subunit structure with some loss of the myosin light chains (MLC); myosin heavy chain (MHC), actin, and tropomyosin were found to be relatively stable. Native‐PAGE showed no major changes in surimi after 24 mo storage at ‐20 °C. FTIR/ ATR spectroscopy indicated a significant decrease in a‐helix relative to p‐sheet structure in surimi after 2 y of storage at ‐20 °C. The loss of α‐helical content was more significant in slowly frozen surimi compared with rapid‐frozen surimi samples. DSC results revealed a shift in the thermal transition of actin to lower temperatures during frozen storage of surimi.
Impact of Ionizing Radiation and Thermal Treatments on Furan Levels in Fruit Juice
Authors: Fan Xuetong 
Published: October 2006

ABSTRACTThe formation of furan in freshly prepared apple and orange juices as affected by ionizing radiation and thermal treatments was studied using a newly developed solid‐phase microextraction method coupled with gas chromatography‐mass spectrometry (GC‐MS). Results show that furan levels increased linearly as radiation dose increased from 0 to 5 kGy. Irradiation induced more furan in apple juice than in orange juice. During post‐irradiation storage at 4 °C, furan levels increased in both apple and orange juices, particularly in the 1st 3 d. On the other hand, irradiation degraded deuterated furan (d4‐furan) spiked in water and fruit juices. The rate of degradation as a function of radiation dose was the highest in water and the lowest in orange juice. Submerging the juice samples in boiling water for 5 min induced higher amounts of furan in orange juice than in apple juice, but autoclaving (121 °C, 25 min) resulted in more furan formation in apple juice than in orange juice. Results reported here suggest that both ionizing radiation and thermal treatments induce furan formation in fruit juices.
Effects of Brining Conditions on Weight Gain in Herring (Clupea harengus) Fillets
Authors: Birkeland Sveinung , Sivertsvik Morten , NIELSEN Henrik H. , Skåra Torstein 
Published: October 2006

ABSTRACT:Salted herring is an important product category in many European countries. Reduced need for salt as a preserving agent and the increased emphasis on less salt in the human diet has changed the basis for the traditional processing of these products. This has led to significant changes in the processing conditions and in the characteristics of the salted products. In this perspective, the effects of different brine concentrations (10.0%, 16.5%, and 25.5%), brining temperatures (3.5 °C and 17.5 °C), the presence of skin or not on the fillets, and brining time (1, 2, 3, 4, and 7 d) were investigated on the weight gain (%) and final salt content (%) of herring (Clupea harengus). A significant (P < 0.001) higher weight gain of the fillets were observed at the lowest brining temperature (3.5 °C) compared with at the higher temperature (17.5 °C), independently of brine concentration and brining time. Increased brine concentration and skinning of the fillets caused the weight gain to significantly decrease (P < 0.001) and increase (P < 0.001), respectively. After 1 d of brining, the weight gain was in the range of 10% to 12% for both brining temperatures, and at the lowest temperature, the weight gain increased significantly (P < 0.001) as a function of brining time. At the higher temperature, no further significant increase in weight was observed from 1 to 7 d of brining. It is concluded that the weight gain in herring fillets brined according to the present commercial practice is significantly affected by temperature, brine concentration, brining time, and the presence or not of skin on the fillets and that the weight gain may be of high magnitude.
Listeria monocytogenes Inhibition by Whey Protein Films and Coatings Incorporating the Lactoperoxidase System
Authors: Min Seacheol , Harris Linda J. , Krochta John M. 
Published: October 2006

ABSTRACT:Antimicrobial effects of whey protein isolate (WPI) films and coatings incorporating the lactoperoxidase system (LPOS) against Listeria monocytogenes were studied by turbidity, plate counting, disc‐covering, and disc‐surface‐spreading tests using various growth media. Survival of L. monocytogenes applied to smoked salmon before or after the coating was monitored immediately after application and during storage at 4 °C and 10 °C for up to 35 d. Tensile properties (elastic modulus [EM], tensile strength [TS], elongation [E]), oxygen permeability (OP), and color (Hunter L, a, b) of WPI films, with and without LPOS, were also compared. LPOS inhibited L. monocytogenes in broth and on agar media. WPI films incorporating 29 mg of LPOS per gram of film (dry basis) inhibited 4.2 log colony‐forming units (CFU)/cm2 of L. monocytogenes inoculated on agar media. WPI coatings prepared with LPOS at 0.7% (w/w) in a coating solution (40 mg LPOS/g coating [dry basis]) initially reduced >3 and 1 log CFU/g of L. monocytogenes and total aerobic microorganisms in smoked salmon, respectively. The WPI coatings incorporating LPOS prevented the growth of L. monocytogenes in smoked salmon at 4 °C and 10 °C for 35 d and 14 d, respectively. The tensile properties, oxygen permeability, and color of WPI films were not significantly changed by incorporation of LPOS (P >0.05).
Development of Shelf‐stable Intermediate‐moisture Meat Products Using Active Edible ChitosanCoating and Irradiation
Authors: Rao M. Shobita , Chander Ramesh , Sharma Arun 
Published: October 2006

ABSTRACTShelf‐stable intermediate‐moisture (IM) meat products were developed using a combination of hurdles such as reduced aw, active edible coating of chitosan, and irradiation. Chitosan prepared from chitin had a viscosity of 16 c P, molecular weight of 17.54 kDa, and a degree of deacetylation (DD) of 74%. The nitrogen content of the chitosan was estimated to be 7.56%. The antioxidant activity of chitosan increased upon irradiation without significantly affecting its antimicrobial property. The effect of irradiated chitosan coating in terms of its antimicrobial and antioxidant properties in IM meat products immediately after irradiation and during storage was assessed. The aw of meat products such as mutton sheek kababs and streaky bacon was first reduced to 0.85 ± 0.02. The products were then coated with chitosan and irradiated (4 kGy). No viable bacteria or fungi were detected in chitosan‐coated, irradiated products. In contrast, IM meat products that were not subjected to gamma radiation showed visible fungal growth within 2 wk. The chitosan‐coated products showed lower thiobarbituric acid‐reactive substances (TBARS) than the noncoated samples for up to 4 wk of storage at ambient temperature. The studies thus clearly indicated the potential use of chitosan coating for the preparation of safe and stable meat products.
Chemical Markers for Tracking the Sensory Contribution of Production Stages in Muscat Wine Distillates
Authors: Lillo Marcial Peña Y , Agosin Eduardo , Belancic Andrea , Latrille Eric 
Published: October 2006

ABSTRACT:The main sensory contribution of each post‐fermentation production stage of muscat wine distillates can be tracked by following the concentration of just 1 corresponding chemical marker. Matching sample clusters of sensory and chemical data by using principal components analysis (PCA) revealed potential chemical markers. The data used in this study correspond to 12 sensory attributes that showed significant differences among products (P < 0.05) and concentrations of 23 volatile compounds of 14 distillate fractions and 15 finished Piscos. Artificial fruit attribute, characteristic of the head fraction (FR1) can be tracked with esters. Linalool, main odor attribute of the 1st part of the heart (FR2) can be tracked with linalool molecule. The 2nd part of the heart (FR3) can be tracked with octanoic acid, decanoic acid, furfural and ethyl lactate, accounting for tails attribute. In blended and aged finished products, chemical markers accounting for the effects of distillate fractions were similar but not identical to the markers from samples obtained from the purely distilled samples. Chemical markers for FR1 are ethyl hexanoate, ethyl octanoate, ethyl decanoate. Differentiation between FR1 and FR2 is less evident than in the purely distilled samples due to the linalool and artificial fruit attribute correlation. Chemical markers for FR2, therefore, include linalool and esters ethyl hexanoate, ethyl octanoate, and ethyl decanoate. The blending of the 2nd part of the heart (FR3) can be tracked with 2‐phenylethanol, ethyl lactate, and decanoic acid. Oak aging was tracked with eugenol and whisky lactones, while 5‐hydroxy‐methyl‐2‐furfural accounted for added caramel.
Survival Analysis Applied to Sensory Shelf Life of Yogurts–II: Spanish Formulations
Authors: Salvador Ana , Fiszman Susana M. , Curia Ana , Hough Guillermo 
Published: October 2006

ABSTRACT:Sensory shelf lives of commercial Spanish yogurts stored at 10 °C were studied. Yogurts were strawberry flavored and differed in fat content (free and whole‐fat) and consistency (stirred and set‐style). Yogurts were tested between 0 and 90 d of storage by consumers who expressed acceptance or rejection of each sample and measured overall and attribute acceptability on a 9‐point hedonic scale. Survival analysis statistics were used to estimate sensory shelf lives. Considering 25% of consumers rejecting the product, shelf lives varied from 38 to 69 d, depending on the composition, so if useful life were to be established using sensory criteria, a single shelf life for yogurt would not appear to be very appropriate. A log‐linear model and a direct quantile comparison formula were introduced to analyze the effect of formulation on rejection time distributions and shelf life values, respectively. Fat‐free yogurts had shorter shelf lives than whole‐fat yogurts. Acceptability of yogurts measured on a 9‐point hedonic scale varied less than percentage rejection over the storage times.
The Protease‐Resistant Fraction of Smoked, Dried Bonito Lowers Serum Cholesterol in Ovariectomized Rats Fed Cholesterol‐Free Diets
Authors: Matsumoto Junichi , Erami Kazuo , Ogawa Hiroshi , Doi Mikiharu , Kishida Taro , Ebihara Kiyoshi 
Published: October 2006

ABSTRACTThe hypocholesterolemic effects of smoke‐dried bonito undigested fractions remaining after microbial proteases treatment (SDBR), SDBR undigested fractions remaining after pepsin treatment (P‐SDBR), SDBR undigested fractions remaining after alcalase treatment (A‐SDBR), and defatted A‐SDBR (A‐SDBR/DF) were studied in 6‐month‐old, ovariectomized rats. Casein was used as the control. Smoke‐dried bonito, Katsuobushi, is a traditional Japanese food. SDBR, P‐SDBR, and A‐SDBR contain mainly 2 components: bonito oil and protease‐undigested proteins. In comparison with casein, SDBR, P‐SDBR, and A‐SDBR decreased plasma cholesterol concentration and increased fecal bile acid excretion and fecal output, whereas A‐SDBR/DF increased fecal bile acid excretion and fecal output, but did not decrease plasma cholesterol concentration. In addition, SDBR, P‐SDBR, and A‐SDBR, when compared with casein, decreased plasma triglyceride (TG) concentration and increased hepatic total lipid concentration, free cholesterol, and TG concentrations and CYP7A1 mRNA levels. Yet, these effects were not observed in rats fed A‐SDBR/DF. These results suggest that the hypocholesterolemic effect of SDBR, P‐SDBR, and A‐SDBR is mediated by an increase in bile acid excretion through a combination of promoted secretion of bile acids by bonito oil and binding of bile acids to resistant proteins. The hypotriglyceridemic effect may be mediated by reduced hepatic TG synthesis and secretion due to the intake of bonito oil.
Cutting Shape and Storage Temperature Affect Overall Quality of Fresh‐cut Papaya cv. ‘Maradol’
Authors: Rivera‐López Javier , Vázquez‐Ortiz Francisco A. , Ayala‐Zavala J. Fernando , Sotelo‐Mundo Rogerio R. , González‐Aguilar Gustavo A. 
Published: October 2006

ABSTRACT: The effect of cutting shape (cubes or slices) and storage temperature (5 °C, 10 °C, and 20 °C) on overall quality of fresh‐cut papaya were investigated. CO2 production, color, firmness, total soluble solids (TSS), weight loss, overall quality, ascorbic acid, β‐carotene, and antioxidant capacity were evaluated as a function of shelf life. CO2 production was high on day 0 for cubes and slices with an average of 150 and 100 mL/ kg/h, respectively. Storage temperature did not affect color changes; however, lower temperatures prevented loss of firmness. Fresh‐cut papaya stored at 20 °C showed the lowest TSS value and the highest weight losses. Shelf life based on visual quality ended before significant losses of total ascorbic acid, b‐carotene, and antioxidant capacity occurred. In general, quality parameters were not affected by shape. However, slices stored at 10 °C and 5 °C had a shelf life of 1 d and 2 d longer than cubes, respectively.