bluuebunny/crossref_metadata_2025_split huggingface dataset:
Triggering receptor expressed on myeloid cells (TREM-1) is regulated post-transcriptionally and its ligand is present in the sera of some septic patients
Authors: Wong-Baeza I , González-Roldán N , Ferat-Osorio E , Esquivel-Callejas N , Aduna-Vicente R , Arriaga-Pizano L , Astudillo-de la Vega H , Villasis-Keever M A , Torres-González R , Estrada-García I , López-Macías C , Isibasi A 
Published: July 2006

Summary
Inflammation is necessary for survival, but it is also an important cause of human morbidity and mortality, as exemplified by sepsis. During inflammation, cells of the innate immune system are recruited and activated in response to infection, trauma or injury. These cells are activated through receptors, such as Toll-like receptors (TLRs), which recognize microbial ligands such as lipopolysaccharide (LPS). Triggering receptor expressed on myeloid cells (TREM)-1 amplifies the inflammatory response initiated by TLRs, and its expression on the surface of monocytes increases in the presence of TLR ligands. Here we have shown that in monocytes TREM-1 mRNA levels, measured by reverse transcription–polymerase chain reaction (RT–PCR), remained unchanged and TREM-1 protein levels, measured by flow cytometry, increased, indicating that LPS increases TREM-1 expression by a post-transcriptional mechanism. We also showed that TREM-1/Fc fusion protein decreased the ability of the sera of some patients with sepsis to activate monocytes, indicating that the TREM-1 ligand, whose identity is unknown, may be present in the sera of some of these patients. We describe a mechanism for the regulation of TREM-1 expression on monocytes and the possible presence of its ligand in serum; these findings help to explain the contribution of TREM-1 during systemic inflammation.
Expression and function of Toll-like receptor 9 in severely injured patients prone to sepsis
Authors: Baiyee E E , Flohe S , Lendemans S , Bauer S , Mueller N , Kreuzfelder E , Grosse-Wilde H 
Published: July 2006

Summary
The purpose of this prospective study was to enumerate Toll-like receptor 9 (TLR9)+ cells and measure their function using synthetic oligonucleotides enriched in CG dinucleotide motifs (CpG)-induced proliferation within 48 h after trauma in severely injured patients prone to sepsis. Sixteen consecutive trauma patients with an injury severity score (ISS) &gt; 21 and 16 blood donors (controls) were included in this study. Using two-colour flow cytometry, TLR9 expression was detectable intracellularly and also on the surface of B lymphocytes. The surface expression of TLR9 of B lymphocytes from whole blood and peripheral blood mononuclear cells (PBMC) stimulated with CpG was significantly increased in B cells of severely injured patients prone to sepsis compared to controls. No significant differences could be observed between CpG-induced proliferation of PBMC of severely injured patients prone to sepsis and controls. As a measure of immunosuppression, human leucocyte antigen (HLA)-DR expression of monocytes of the trauma patients was significantly diminished compared with controls in PBMC and in whole blood. Immunosuppression in the early phase after trauma seems not to be associated with a disturbed sensing of bacterial DNA.
Preserving pulpal health of a geminated maxillary lateral incisor through multidisciplinary care
Authors: Hong H.‐H. , Tsai A. I. , Liang C.‐H. , Kuo S.‐B. , Chen C.‐C. , Tsai T.‐P. , Lu C.‐F. 
Published: July 2006

AbstractAim  To report the multidisciplinary care of an unaesthetic geminated maxillary lateral incisor tooth, which allowed its preservation in the mouth.Summary  Preoperative examination of an unsightly geminated maxillary lateral incisor (tooth 22) demonstrated two pulp chambers and open apices, with normal pulp sensitivity responses. At surgery, a periodontal mucoperiosteal flap was reflected and the distal part of the geminated tooth was removed. The exposed root canal of the preserved tooth was sealed with mineral trioxide aggregate (MTA). The extraction socket and osseous defect was grafted with decalcified freeze‐dried bone allograft (DFDBA) before flap closure. During follow‐up, distal caries in tooth 22 and a diastema between tooth 22 and 23 were managed with composite resin restorations. Forty‐two months postoperatively, normal thermal and electrical pulp sensitivity tests confirmed pulp health. Convincing apexogenesis and dentinogenesis of the developing root was confirmed by radiographic examination. Acceptable periodontal health including 3–4 mm clinical probing depths was achieved. Optimizing aesthetics and occlusion was accomplished without orthodontic treatment.Key learning points:  • Adequate preoperative examination and proper interdisciplinary coordination may be required to successfully treat a geminated tooth.• Mineral trioxide aggregate may effectively seal an exposed pulp chamber and preserve pulp vitality.• MTA and decalcified freeze‐dried bone allograft may support the healing of periodontal tissues.
Inverse Superposition for Calculating Food Product Temperatures during In‐container Thermal Processing
Authors: STOFOROS NIKOLAOS G. , NORONHA JOäO , HENDRICKX MARC , TOBBACK PAUL 
Published: July 2006

ABSTRACTA procedure was developed for theoretical calculation of internal product temperatures during in‐container sterilization of foods. Experimental product temperatures were determined through traditional heat penetration tests (processing in a retort with come‐up time of increasing temperature and holding time at constant temperature). These were used to produce, through a proposed inverse superposition solution, a “standardized,” normalized, dimensionless product temperature curve corresponding to the response of product temperature to a constant retort temperature profile. This “standardized” curve was then used, through Duhamel's superposition theorem, to calculate product temperatures for time‐varying retort temperature profiles. Limitations associated with the application of Duhamel's theorem were also transferred to the proposed methodology. Theoretical, for perfect mixing, and experimental, for conduction heating, data were used in example calculations.
Temperature Sensitivity and Pressure Resistance of Mushroom Polyphenoloxidase
Authors: WEEMAES C. , RUBENS P. , De CORDT S. , LUDIKHUYZE L. , VAN DEN BROECK I. , HENDRICKX M. , HEREMANS K. , TOBBACK P. 
Published: July 2006

ABSTRACTMeasurements of residual enzyme activity and FTIR‐spectroscopy revealed that mushroom polyphenoloxidase is a thermosensitive enzyme readily inactivated by temperatures exceeding 50°C. The enzyme is, however, very pressure stable. At room temperature no enzyme inactivation occurred at pressures up to 6 kbar. FTIR‐spectroscopy revealed that a modification in enzyme conformation occurred below 9 kbar. Kinetic studies showed that pressure and temperature did not always act synergistically with respect to enzyme inactivation. FTIR‐spectroscopy showed that pressure‐ or temperature‐induced changes were considerably different. Both temperature and pressure‐temperature inactivation were only slightly influenced by pH (in the pH‐range 5.5–7.5).
Gelling Temperature of Gellan Solutions Containing Calcium Ions
Authors: TANG J. , TUNG M. A. , ZENG Y. 
Published: July 2006

ABSTRACTGelling temperatures were measured using a dynamic rheological testing method, a spectrophotometric method and direct visual examination combined with use of a thermocouple. Results from the dynamic testing method were most consistent. Gelling temperatures of gellan solutions increased from 30 to 72°C, as polymer concentrations increased from 0.4 to 2.0% w/v and Ca++ concentrations increased from 2 to 40 mM. A mathematical model was developed based on the van't Hoff equation to relate gelling temperatures to composition and polymer molecular weight. The heat of cross‐linking in Ca‐gellan gels was estimated to be 428.6 kJ/mole, about 1.4 to 2.1 times greater than for gelatin gels.
Textural Changes and Functional Properties of Cod Mince Proteins as Affected by Kidney Tissue and Cryoprotectants
Authors: CHANG C.C. , REGENSTEIN J.M. 
Published: July 2006

ABSTRACTThe addition of cryoprotectants, e.g., a mixture of sucrose and sorbitol or polydextrose (PDT) with sodium hexametaphosphate (SHMP), to improve the texture and water retention properties of cod mince with kidney tissue (modified mince) was studied at −47°C. Kidney tissue provided trimethylamine oxide (TMAO) demethylase to accelerate dimethylamine (DMA) and formaldehyde formation. Expressible moisture (EM), water uptake ability (WUA), protein solubility, cook loss, DMA production, and textural profile analysis were determined to detect changes in modified mince during frozen storage. Modified mince with SHMP and sucrose/sorbitol or PDT at −14°C had improved EM, WUA, and cook loss and was more tender.
Water Vapor Resistance of Red Delicious Apples and Celery Sticks Coated with Edible Caseinate‐Acetylated Monoglyceride Films
Authors: DE JESÚS AVENA‐BUSTILLOS ROBERTO , KROCHTA JOHN M. , SALTVEIT MIKAL E. 
Published: July 2006

ABSTRACTAn optimal caseinate‐acetylated monoglyceride edible coating consisting of 1.5% Alanate‐310 (a calcium caseinate) and 1.5% Myvacet‐5‐07 (an acetylated monoglyceride) produced a reduction (75%) in moisture loss from celery (Apium graveolens) sticks. Similar edible coatings on apple (Malus domestica) fruits produced higher water vapor resistance. However, since apples have a natural high resistance to water vapor, edible coatings did not decrease water loss from whole fruit. Edible coatings did not modify respiration or ethylene production by apples or celery sticks. Quality of minimally processed fruits and vegetables that are susceptible to water loss could be improved with edible coatings, but quality of commodities with high water vapor resistance would not.
Accurate Measurement of Extrudate Temperature and Heat Loss On A Twin‐Screw Extruder
Authors: KARWE M.V. , GODAVARTI S. 
Published: July 2006

ABSTRACTInfrared (IR), extended melt and flush thermocouple probes were used to measure bulk temperatures of extrudates. Good agreement was obtained between IR and extended probes. However, substantial differences were observed between IR and flush mounted probes and between extended and flush mounted probes. A response surface methodology was used to study effects of moisture screw speed, and barrel temperature on measured temperature differences between IR and flush probes. The standard flush probe may not accurately measure bulk temperature of the extrudate. The heat flux from the surfaces (top, bottom, and side) of a twin‐screw extruder barrel was also measured. Total heat loss from the surface varied between 2–19% of the total heat input.
Hot‐Water Rinsing and Trimming/Washing of Beef Carcasses to Reduce Physical and Microbiological Contamination
Authors: DELMORE LYNN R. GRAVES , SOFOS JOHN N. , REAGAN JAMES O. , SMITH GARY C. 
Published: July 2006

ABSTRACTA field study was conducted to compare trimming/washing procedures with hot‐water rinsing as interventions for beef carcass decontamination. Treatments included no trimming/no washing; knife‐trimming followed by spray‐washing (26°C, 276 kPa followed by 1000 kPa); and hot‐water rinsing (> 77°C, 138–152 kPa, 2.5 or 8 sec) following either knife‐trimming or no knife‐trimming of the contaminated site and spray‐washing. Samples were analyzed for counts of total aerobic bacteria, total coliforms and Escherichia coli, as well as for the presence of Salmonella spp. and E. coli O157:H7. Results indicated decontamination of beef carcasses could be achieved by knife‐trimming followed by spray‐washing or by spray‐washing followed by hot‐water rinsing.
Whey Protein Emulsion Film Performance as Affected by Lipid Type and Amount
Authors: SHELLHAMMER T.H. , KROCHTA J.M. 
Published: July 2006

ABSTRACTBeeswax, candelilla wax, carnauba wax, and a high‐melting fraction of anhydrous milkfat were homogenized with whey protein to produce edible emulsion films. Lipid type and amount were important in controlling the emulsion film water vapor permeability (WVP). The WVPs of the beeswax and milkfat emulsion films were significantly lower than that of films from lower moisture transmitters, carnauba and candelilla wax. Lipid WVP and degree of viscoelasticity determined the barrier properties of the films. A significant reduction in WVP of whey protein films could be achieved using large volume fractions of lipid depending on lipid type.
Transglutaminase Effects on Low Temperature Gelation of Fish Protein Sols
Authors: LEE H.G. , LANIER T.C. , HAMANN D.D. , KNOPP J.A. 
Published: July 2006

ABSTRACTMyosin polymerization and formation of ɛ‐(γ‐glutamyl)lysine linkages were quantified in Alaska pollock surimi gels which contained no additive (control), or a commercial microbial transglutaminase (MTGase). As preincubation (“setting”) time at 25°C was increased, the gel strength of control and 0.2% MTGase‐added samples increased, with greater increases at higher MTGase levels. SDS‐PAGE and HPLC analyses showed increasing nondisulfide polymerization and ɛ‐(γ‐glutamyl)lysine dipeptide content, with increasing setting time and/or added MTGase. Content of ɛ‐(γ‐glutamyl)lysine dipeptide correlated with gel strength (shear stress) and shear modulus at failure (Gf) for these gels. Higher stresses were measured in samples containing 0.2% MTGase than in controls at corresponding levels of ɛ‐(γ‐glutamyl)lysine dipeptide, indicating that rate of myosin polymerization may affect ultimate gel strength.
Improved Emulsifying and Foaming of Whey Proteins after Enzymic Fat Hydrolysis
Authors: BLECKER C. , PAQUOT M. , LAMBERTI I. , SENSIDONI A. , LOGNAY G. , DEROANNE C. 
Published: July 2006

ABSTRACTIn an effort to improve emulsifying and foaming of sweet whey and whey protein concentrate, we studied the hydrolysis of the residual fat in these preparations with a sn 1,3 specific lipase. This enzymatic lipolysis would convert almost all triglycerides into mono‐ and diglycerides which have strong surface‐active properties. Therefore, the emulsifying and foaming capacities of such modified whey products should be increased in comparison with native products, as shown by results presented at both neutral pH and those similar to a salad dressing emulsion. It was also demonstrated that emulsions and foams formed with lipasetreated whey preparations were more shelf‐stable.
Near‐Infrared Reflectance Spectroscopy for Rapid Analysis of Curds during Cheddar Cheese Making
Authors: LEE S. J. , JEON I. J. , HARBERS L. H. 
Published: July 2006

ABSTRACTNear‐infrared reflectance spectroscopy (NIRS) equations were developed for rapid analysis of curds during Cheddar cheese making. The coefficients of determination (R2) for NIRS and chemical analysis were: moisture (0.982), protein (0.965), fat (0.951), and lactose (0.909). When validation samples were compared by NIRS and chemical analysis, the R2s were moisture (0.984), protein (0.964), fat (0.957), and lactose (0.982). These results suggest that NIRS is applicable for rapidly monitoring chemical changes in curds.
HPSEC with Component Analysis of Citrus and Apple Pectins After Hollow Fiber Ultrafiltration
Authors: HOAGLAND PETER D. , KONJA GORDANA , CLAUSS EKKEHARD , FISHMAN MARSHALL L. 
Published: July 2006

ABSTRACTComponent analysis of high performance size‐exclusion chromatograms was applied to 3.3 × concentration of citrus and apple pectins in dilute solution by ultrafiltration with a hollow fiber module fitted with a 100K membrane. Viscosities of the pectins in retained solutions were unchanged and for citrus pectin there was a 10% reduction of weight fraction of the largest‐sized component at the last stage of concentration. A small proportion of apple pectin (radius of gyration = 7 nm) was recovered from one permeate by freeze‐drying, and, when redissolved in water, produced large aggregates (z‐average diam > 100 nm, measured by dynamic light scattering). Results can provide guidelines for use of the method during industrial pectin processing.
High Pressure and Temperature Effects on Enzyme Inactivation in Strawberry and Orange Products
Authors: CANO M. P. , HERNANDEZ A. , DE ANCOS B. 
Published: July 2006

ABSTRACTHigh hydrostatic pressure treatment (50‐400 MPa) combined with heat treatment (20–60°C) effects on peroxidase (POD), polyphenoloxidase (PPO) and pectin methylesterase (PME) activities of fruit‐derived products were studied. Assays were carried out on fresh orange juice and strawberry puree. Pressurization/depressurization treatments caused a significant loss of strawberry PPO (60%) up to 250 MPa and POD activity (25%) up to 230 MPa, while some activation was observed for treatments carried out in 250–400 MPa range for both enzymes. Optimal inactivation of POD was using 230 Mpa and 43°C in strawberry puree. Combinations of high pressure and temperature effectively reduced POD activity in orange juice (50%) to 35°C. The effects of high pressure and temperature on PME activity in orange juice were very similar to those for POD.
Firmness and Cell Wall Characteristics of Pasteurized Jalapeño Pepper Rings as Affected by Preheating and Storage
Authors: HOWARD L.R. , BURMA P. , WAGNER A.B. 
Published: July 2006

ABSTRACTChanges in cell wall pectic substances, degree of pectin methylation, bound calcium and firmness were determined in preheated and nonpreheated fresh pack jalapeño pepper rings stored for 5 mo. Pepper rings preheated for 60 min at 50°C in a brine solution (8% NaCl and 0.2% CaCl2, were firmer, had more nonextrctable pectins (NXP), more bound calcium, less water‐soluble and chelator‐soluble pectins (CSP), and less pectin methylation than nonpreheated pepper rings. The greater formation and maintenance of nonextractable pectins, which resisted acid hydrolysis during pasteurization and storage is probably an important factor in firming.
Retention of Oxytetracycline Residues in Cooked Channel Catfish Fillets
Authors: DU W.X. , MARSHALL M.R. , XU D.‐H. , SANTERRE C.R. , WEI C.I. 
Published: July 2006

ABSTRACTCatfish (mean body weight 0.87 kg) treated with oxytetracycline (OTC) at 150.0 mg/kg body weight for 10 days and slaughtered 18 hr after last feeding had higher OTC residue levels than those receiving OTC at 37.5 or 75.0 mg/kg. Individual differences in feed uptake and metabolism of OTC among catfish might contribute to variability in residue. Baking and smoking at 190°C were more effective in reducing OTC residues than frying. The reduction appeared to be related to the final temperature reached and duration of cooking. Results confirmed that common cooking procedures may not completely degrade OTC in catfish fillets.
Patulin Adsorption Kinetics on Activated Carbon, Activation Energy and Heat of Adsorption
Authors: MUTLU MEHMET , HIZARCIOĞLU NILÜFER , GÖKMEN VURAL 
Published: July 2006

ABSTRACTThe kinetics of adsorption of patulin on activated carbon were studied at different initial patulin concentrations (100–400 ppb) for the temperature range 20–80°C. Apparent adsorption rate constants (kaapp) were changed from 1.07 × 10−3 to 1.86 × 10−3 g−1 min−1 while the temperature increased from 20 to 80°C. For equilibrium adsorption curves; the Langmuir model was attempted and model parameters (K and Q°) were obtained for different temperatures. Energy of activation and heat of adsorption were determined in a batch adsorption system (Ea= 2.02 kcal/mol and ΔH = 2.24 kcal/mol). The adsorption occurred endothermically and by physical mechanisms.
High Pressure Washing to Remove Decayed Tissue and Improve Quality of Clingstone Peach Puree
Authors: TIDWELL A.N. , GONZALEZ A.R. , FENN P. , MARKS B.P. , MAUROMOUSTAKOS A. 
Published: July 2006

ABSTRACTPhysical and chemical characteristics were evaluated on brown rot and phomopsis decayed tissue in peaches, to investigate its removal by washing with high pressure water sprays and to evaluate quality of puree made after washing. Washing treatments were at 345 to 758 kPa for up to 10, 1‐s exposures. Results indicated brown rot tissue was darker, less yellow and had more soluble solids than the softer phomopsis decayed tissue. Nearly 100% of phomopsis decayed and 70% of brown rot tissue were removed with high pressure water treatment. Removal improved the quality of peach puree, but medium/large lesions were more detrimental to quality than small lesions.
Dielectric Properties of a Pregelatinized Bread System at 2450 MHz as a Function of Temperature, Moisture, Salt and Specific Volume
Authors: GOEDEKEN D.L. , TONG C.H. , VIRTANEN A.J. 
Published: July 2006

ABSTRACTDielectric properties [dielectric constant (ɛ') and loss factor (ɛ”)] were measured using the transmission line technique. Dielectric constant was independent of salt content while ɛ” increased when salt was added. Dielectric constant increased when temperature increased from 25 to 60°C then became virtually constant from 60 to 95°C for all samples. Loss factor increased linearly from 25 to 95°C for samples containing 1% salt and decreased linearly when no salt was present. Both ɛ’ and ɛ” increased linearly with respect to mass concentration of water (gwater/cm3sample). Ground bread crumb had lower ɛ’ and ɛ” than intact bread when other parameters were kept constant.
Exopolysaccharide production from whey lactose by fermentation with Lactobacillus delbrueckii ssp. bulgaricus
Authors: GASSEM M. A. , SCHMIDT K. A. , FRANK J. F. 
Published: July 2006

ABSTRACTRopy Lactobacillus delbrueckii ssp. bulgaricus (strain RR) was used for production of exopolysaccharide in sweet whey and simulated whey permeate (SWP) supplemented with combinations of lactose, KH2PO4, NH4Cl, casamino acids, and mineral salts. Media were incubated at 32, 37, and 44°C for 72h. Periodic adjustment of pH to ∼6.2 increased viscosity and lactose utilization, and the free galactose and lactic acid in the media. The effect of pH adjustment was greater than that of supplementation with nutrients or minerals. Fermentation of supplemented SWP generally produced lower viscosities than did fermentation of supplemented sweet whey. After 24h fermentation, viscosity decreased in pH adjusted media. Viscosity of media was highest when incubation was at 32°C and lowest with incubation at 44°C.
Cooking and Sensory Properties of Pork Crumbles as Affected by Pregelatinized Potato Starch, Crumble Diameter and Fat Content
Authors: BIGNER M.E. , BERRY B.W. 
Published: July 2006

ABSTRACTPork crumbles were processed at two fat levels (15, 40%) with or without addition of modified pregelatinized potato starch and into two sizes (0.95 cm, 1.90 cm diameters). Following precooking and reheating, large‐diameter crumbles were softer and more juicy than small crumbles. Those with 40% fat were less firm and had lower precooking yields, but they still received high juiciness scores even when processed without modified pregelatinized potato starch. Potato starch provided improvements in precooking yields, and reduced fat retention during precooking and reheating.
Linear Programming in Blending Various Components of Surimi Seafood
Authors: YOON WON B. , PARK JAE W. , KIM BYUNG Y. 
Published: July 2006

ABSTRACTShear stress, shear strain, whiteness of surimi gels made with high and low grades of Alaska pollock and Pacific whiting were investigated to determine linearity of their relationships. A canonical form of least square linear model in mixture design showed a greater linearity (r20.99) for blending high and low grade surimi lots. Due to linearity without interaction (p<0.001), a least cost linear program provided optimum blending for surimi lots based on value, constraints, and decision variables. Linear programming to determine optimum formulation of surimi with starches and water content was not feasible due to interactions between surimi and starch, or starch and water.