bluuebunny/crossref_metadata_2025_split huggingface dataset:
Parathyroid hormone related protein (PTHrP) inhibits TNFα‐induced apoptosis by blocking the extrinsic and intrinsic pathways
Authors: Okoumassoun Liliane , Averill‐Bates Diana , Denizeau Francine , Henderson Janet E. 
Published: November 2006

AbstractParathyroid hormone related protein (PTHrP) is expressed at low levels in many fetal and adult tissues where it plays a central role in regulating cell proliferation, cell death, and tissue homeostasis. In vivo and in vitro, PTHrP has been shown to promote the survival of a variety of cells by regulating expression of the anti‐apoptotic protein Bcl2. Additional work has shown that intra‐nuclear accumulation of PTHrP in CFK2 (PTH1R positive) and 27m21 (PTH1R negative) condrogenic cells promotes their survival by closing down ribosome biogenesis and promoting quiescence. The current studies were undertaken to examine the role of wild‐type PTHrP and a mutant form that cannot translocate to the nucleus in protecting cells from TNFα‐induced apoptosis. Both forms of the protein were equally effective in blocking the extrinsic pathway by inhibiting expression of the TNF receptor death domain, activating Bid, and promoting cleavage of caspase 8. These observations suggest a direct mechanism of PTHrP action on components of the extrinsic pathway, involving a region of the protein outside of the NTS. PTHrP and M1PTHrP also inhibited the intrinsic pathway by preventing the exchange of anti‐apoptotic for pro‐apoptotic proteins at the mitochondrial membrane, thus maintaining its integrity and preventing the release of caspase‐activating factors into the cytosol. In general, this mitochondrial‐related activity was somewhat delayed and was mediated more effectively by PTHrP than by M1PTHrP, suggesting an indirect mechanism of action that might require the presence of an intact NTS. J. Cell. Physiol. 210: 507–516, 2007. © 2006 Wiley‐Liss, Inc.
Co‐offending and the choice of target areas in burglary
Authors: Bernasco Wim 
Published: November 2006

AbstractUsing data on residential burglaries and residential burglars in The Hague, this study addresses the issue of whether solitary offenders choose their target areas differently from the way offender groups do. It is hypothesised that, in general, burglars are attracted to neighbourhoods that are nearby their homes, nearby the city centre, affluent, physically accessible, and characterised by social disorganisation. In addition, differences between solitary burglars and co‐offending burglar groups regarding the strength of these criteria are assessed. The results support the postulated relevance of physical accessibility and proximity to the offenders' homes for both single offenders and co‐offending groups. However, solitary burglars and burglar groups seem to agree on what constitutes an attractive target area, because no evidence for the postulated differences between them is found. Copyright © 2006 John Wiley & Sons, Ltd.
Simultaneous, rapid, spectrophotometric determination of total starch, amylose and amylopectin
Authors: Jarvis Christine E. , Walker John R. L. 
Published: November 2006

AbstractA novel spectrophotometric method for the simultaneous measurement of total starch, amylose and amylopectin in lipid‐free samples has been developed using a diode‐array spectrophotometer. It involves measurement of the spectrum of the amylose/amylopectin‐iodide complexes at six wavelengths and calculation of amylose and amylopectin concentrations using multi‐component analysis and a spreadsheet computer program. This method appears to offer some advantages to previous ‘iodine‐blue colour’ assays for the measurement of amylose.
Tea cream formation: The contribution of black tea phenolic pigments determined by HPLC
Authors: Powell Christopher , Clifford Michael N. , Opie Shaun C. , Ford Michael A. , Robertson Alastair , Gibson Cohn L. 
Published: November 2006

AbstractReverse‐phase HPLC of liquors prepared from a Lattakari Assam black tea was used to assess the contribution of black tea phenolic pigments to ‘tea cream’, a precipitate which forms routinely following caffeine complexation of the phenols when a strong infusion of black tea cools. In this study caffeine was added back to tea liquor fractions and reconstituted decaffeinated whole tea liquor, and the extent to which the theaflavins, thearubigins and flavonol glycosides were removed from solution in the form of insoluble complexes was monitored by HPLC. The poorly characterised thearubigins are shown to be the principal (≈ 86%) pigmented phenolic components of ‘tea cream’. Theaflavins (≈ 12%) and flavonol glycosides (≈ 2%) were also present. Evidence is presented for a synergistic interaction between theaflavins and thearubigins during cream formation. The use of caffeine precipitation is proposed as an aid to the fractionation and quantification of phenols including thearubigins in black tea liquors.
Debittering of lupin (Lupinus luteus L) protein by calcium alginate and nutritional evaluation
Authors: Chango A. , Villaume C. , Bau H. M. , Nicolas J. P. , Mejean L. 
Published: November 2006

AbstractA new process for debittering lupin (Lupinus luteus L) proteins by coagulating in an aqueous medium was developed. The proteins of whole bitter yellow lupin seed (BYL) were solubilized in an aqueous medium with alginic acid then coagulated in a bath of calcium chloride. This process was also applied to sweet yellow lupin seeds and sweet white lupin, which are low alkaloid varieties. Crude protein content of the concentrates from the three varieties of lupin seeds and the yield at different pH levels were determined. The protein efficiency ratio of the low alkaloid protein concentrate (LAPC) from BYL was determined. The daily protein intake of LAPC diet was close to that of the untreated bitter seed diet. However, the weight gain was lower (0·23 ± 0·16 compared to 0·35 ± 0·17 g day−1). Weight gains for both lupin diets were considerably less than for rats fed a casein diet (4·74 ± 0·49 g day−1). Protein intake of LAPC supplemented with 2% (w/w) DL‐methionine was comparable to that of casein (1·5 g day−1). However, the weight gain and the PER were significantly different: 3·66 ± 0·62 g day−1 and 2·02 ± 0·20 g day−1, respectively, for rats on the low alkaloid protein diet supplemented with methionine compared with 4·74 ± 0·49 g day−1 and 2·50 ± 0·15 g day−1 for rats on the casein diet.
The chemical oxidation of catechins and other phenolics: A study of the formation of black tea pigments
Authors: Bailey R. G. , Nursten H. E. , McDowell I. 
Published: November 2006

AbstractThe chemical oxidation of polyphenols has been used to produce black tea pigments. (+)‐Catechin, (−)‐epicatechin, (−)‐epicatechin gallate and (−)‐epigallocatechin gallate were isolated from convenient sources, their identity being confirmed by mass spectrometry and HPLC. The oxidation of a mixture of (−)‐epicatechin gallate and gallic acid gave an oxidation product of (−)‐epicatechin gallate in addition to epitheaflavic acid 3‐gallate. The catechins were oxidised chemically and the products analysed by HPLC, the chromatograms being compared with a black tea chromatogram. The reactions gave both resolved and unresolved pigments, and many of the resolved pigments had HPLC retention times close to black tea pigments. Each catechin behaved differently, the chromatograms of the oxidation products from each starting material being clearly distinguishable. Resolved pigments were obtained by the chemical oxidation of other phenolic compounds. This work provides a convenient method for studying the formation of resolved and unresolved black tea pigments.
Changes in enzymic activities after harvest and in early stages of botrytis cinerea infection of kiwifruit
Authors: McLeod Laurie C , Poole Philip R 
Published: November 2006

AbstractMature unripe kiwifruit were harvested on 19 May 1992, inoculated with Botrytis cinerea conidia, stored at 22°C and subsampled up to 168 h. Phenylalanine‐ammonia lyase (EC 4.3.1.5) activities in the stem end tissues peaked at 4 h with 4.0 and 7.3 times the initial values for control and inoculated fruit, respectively. Endochitinase (EC 3.2.1.14) activity increased in inoculated fruit only from 24 h after harvest, reaching 3.3 times the initial value at 168 h. A number of isoforms of endochitinase were detected at the time of harvest. Exochitinase activity was present in both inoculated and control fruit. Lipoxygenase (EC 1.13.11.12) activity increased at 4–8 h to 1.4 times the initial activity. Peroxi‐dase (EC 1.11.1.7) activities in inoculated and control fruit at 168 h were, respectively, 2.6 and 1.3 times the original values. Catechol oxidase (EC 1.10.3.1) activity increased from 2 h after harvest and peak values were 3.3 and 2.6 times the initial values for inoculated fruit and controls, respectively. The peroxidase and catechol oxidase activities of rotted stem end tissues were very low. High activities of pathogenesis‐related enzymes in fruit on the vine suggests that their expression is governed by environmental or maturity factors rather than by post‐harvest infection. The changes occurring in the early post‐harvest period appear to be related to the early post‐harvest decline in susceptibility to infection.
Metabolism and fate of dietary (U‐14C)‐labelled spinach cell walls in the rat
Authors: Buchanan Callum J , Fry Stephen C , Eastwood Martin A 
Published: November 2006

AbstractUsing uniformly 14C‐labelled spinach (Spinacia oleracea L) plant cell walls (PCW) the metabolism of PCW can be followed in a defined manner in the rat. Only 10% of the 14C was recoverable in the gut contents and faeces 18 h post‐gavage. Two percent of the 14C was excreted in urine and 25% excreted as CO2. 14C was found in all tissues of the body but was most concentrated in the adrenal glands, colon and caecum. The 14C was also present at moderately high concentration in the liver pelt, and owing to their larger size, these tissues accounted for a high percentage of the total 14C. In the liver the 14C was predominantly associated with phospholipid, whereas in the pelt it was present in protein and in fatty acid residues esterified to cholesterol. Dietary PCW material is extensively fermented in the caecum and colon. Also, the products of fermentation are a source of energy and important structural precursors of lipids and proteins for the animal.
Effect of staling on viscoelastic properties of pastes prepared from arabic bread
Authors: Toufeili Imad , Sleiman Ghada , Salman Rami Abu , Brockway Barbara 
Published: November 2006

AbstractDynamic testing detected differences in the rheological properties of pastes prepared from progressively aged Arabic bread. The storage (G') and loss (G″) modulii decreased at different rates upon storage. The progress of textural changes responsible for the generation of the sensory ‘stale’ response was marked by the transition of Arabic bread pastes from viscoelastic solids (G′>G″) to elastoviscous liquids (G″>G′).
Influence of nitrogen and sulphur on the glucosinolate profile of rapeseed (brassica napus l)
Authors: Zhao Fangjie , Evans Eric J , Bilsborrow Paul E , Syers J Keith 
Published: November 2006

AbstractClear influence of N and S applications on the profile of individual glucosinolates in the seeds of winter oilseed rape (Brassica napus L) was found in field experiments. The major effect of N was on the relative abundance of the four alkenyl glucosinolates. Increasing the N rate increased the relative proportion of 2‐hydroxybut‐3‐enyl at the expense of pent‐4‐enyl, and to a lesser extent, 2‐hydroxypent‐4‐enyl, in the double‐low (low erucic acid and low glucosinolates) variety Cobra, but at the expense of but‐3‐enyl in the single‐low (low erucic acid) variety Bienvenu. The results strongly suggest that a high N supply favours the hydroxylation step from but‐3‐enyl to 2‐hydroxybut‐3‐enyl. In contrast, the major effect of S appeared to be on the relative abundance of the alkenyl and indole groups as a whole. Sulphur deficiency decreased the concentrations of the alkenyl glucosinolates more than those of the indole glucosinolates, whereas S application to a S‐deficient crop resulted in a larger response in the alkenyl group than in the indole group. The more sensitive response of alkenyl glucosinolates to the plant S status is probably due to the requirement of methionine in their biosynthesis, as compared with the indole glucosinolates which are derived from tryptophan. Implications for changes in the glucosinolate profile in rapeseed are discussed.
Differences in accumulation of storage proteins between wheat cultivars during development
Authors: Johansson Eva , Oscarson Petter , Heneen Waheeb K , Lundborg Tomas 
Published: November 2006

AbstractThe concentration and composition of storage proteins in the developing kernels of five different wheat cultivars were investigated. The plants were grown in solution culture under strictly controlled conditions in climatic chambers and with long‐term limitation of external nitrogen availability. Thus, by growing these cultivars under the same defined treatments, reliable differences in the storage protein development could be determined. The total protein concentration was assayed using an automatic nitrogen analyser. The storage protein composition was examined by acidic polyacrylamide gel electrophoresis and sodium dodecyl sulphate polyacrylamide gel electrophoresis from 6 to 58 days after anthesis. The results showed that, in all stages of plant development, the ranking of the cultivars as to the storage protein concentration was the same as for mature field‐grown kernels. The differences in the storage protein concentration between the cultivars could not be explained by differences in protein composition. The start of storage protein formation during plant development did not differ between the tested cultivars, as determined by the electrophoresis pattern. The differences in the storage protein concentration between cultivars most likely depends on the relative balance between starch and nitrogen deposition in the grain, during the whole grain filling period.
Chemical composition of melia volkensii gurke: An unrealised browse potential for semi‐arid agroforestry systems
Authors: Milimo Patrick B 
Published: November 2006

AbstractResults of chemical analyses of some nutritional characteristics of Melia volkensii browse, important for large wild and domestic herbivores in East Africa, are presented. Seeds, fruit pulp, leaves and twigs had high levels of crude protein, crude fat, minerals and fibre. Newly coppiced shoots (leaves and twigs), old shoots, fruit pulp and seed contained 230, 190, 130 and 320 g kg‐1 dry weight crude protein, respectively. The essential amino acid profile compared well with the FAO scoring pattern. Tyrosine was the first limiting amino acid in the coppice leaves and twigs, lysine in the cotyledons, and threonine and lysine in the endosperm. The concentrations of crude fat in the seed, fruit pulp, coppice shoots and old shoots were 480, 100, 80 and 50 g kg‐1, respectively. The fatty acids in the cotyledon and endosperm were mainly palmitic (110 and 109 g kg‐1, respectively), oleic (327 and 252 g kg‐1, respectively) and linoleic (487 and 573 g kg‐1, respectively). The levels of P, Na, K, Ca, Mg and the Ca/P ratio per kg dry weight were on average higher than the optimum recommended for ruminants. These results demonstrate that M volkensii browse, especially coppice leaves and twigs, have a high index for nutrient content, and the planting of this species should be promoted in the semi‐arid areas to supplement senescent grasses and cereal crop residues.
Volatile constituents of palm wine and palm sap
Authors: Uzochukwu Sylvia V A , Balogh Esther , Tucknot Owen G , Lewis Mervyn J , Ngoddy Patrick O 
Published: November 2006

AbstractPalm wine and pasteurised palm sap volatiles were collected, concentrated on a Tenax GC and analysed by gas chromatography and gas chromatography‐mass spectrometry. Eighty‐two components were identified: 47 esters, 9 alcohols, 5 acids, 6 carbonyls, 2 acetals, 4 terpenes and 9 hydrocarbons. These had all been found previously in conventional wines. Odour evaluation of the separated palm wine components as they eluted suggested that no one compound is responsible for the characteristic palm wine odour. The acetates of higher alcohols and the ethyl esters of straight‐chain aliphatic C6‐C10acids seemed to be important and may play a big role in imparting the fruity nuances of characteristic palm wine odour. Their association with alcohols seemed also to be necessary for the expression of typical palm wine odour. The qualitative difference between palm sap aroma and palm wine aroma appeared to be due mainly to the presence of these esters and alcohols in palm wine and their apparent absence from palm sap, as well as to the presence of some low‐boiling esters and alcohols in palm sap and their apparent absence from palm wine.
Quality of cassava foods in Sierra Leone
Authors: Blanshard Alex F J , Dahniya Mohamed T , Poulter Nigel H , Taylor Andrew J 
Published: November 2006

AbstractGari and foofoo (fermented cassava foods) were purchased in the Freetown markets of Sierra Leone and analysed for factors associated with quality. Sellers were generally knowledgable about the source of the products which all originated from the country areas outside Freetown. The mean cyanide contents were higher (8.6 mg kg−1 DM for gari and 28.2 mg kg−1 DM for foofoo) than the amounts suggested by the Codex specification and, because of the distribution of the values around the mean, some samples necessarily contained unacceptable amounts of cyanide. Cyanogens were present as the cyanohydrin or as free cyanide; no glucoside was detected. Microbiological analysis of the samples showed high counts for total organisms, fungi and Enterobacteriaceae (106–107 g−1). The mean water content of gari was 119 g kg−1 which falls within the recommended limit of 120 g kg−1 but again, due to the distribution of values around the mean, some samples had considerably higher water contents than that limit. Titratable acidity and pH were measured and the mean pH values were 4.18 for foofoo and 4.55 for gari. The particle size and swelling power of gari samples were also measured as these relate to consumer acceptance. The data show the quality of current cassava foods marketed in a major urban centre in Sierra Leone. As centralised processing develops, improvements can be made to those quality parameters which have been identified as important.
A model of moisture‐induced plasticization of crunchy snacks based on fermi' distribution function
Authors: Wollny Mathis , Peleg Micha 
Published: November 2006

AbstractThe irregular force‐deformation relationships of commerical cheese balls and Zwiebacks at nine levels of water activity in the range 0.11–0.85 were recorded with a computer‐interfaced Universal testing machine. They were characterized by two empirical stiffness parameters, the force at 10 and 20% deformation, and two jaggedness measures, the apparent fractal dimension of the normalized force‐deformation curve and the mean magnitude of its power spectrum. The plots of all four parameters versus the water activity had a stable region followed by a substantial drop at a characteristic water activity level, of the kind expected when a material undergoes a glass transition. The phenomenon over the entire experimental water activity range, could be described by a model whose mathematical formal is a slightly modified version of Fermi' distribution function that is P(aw) = Ps/{1 + exp[(aw — awcp)]/bp} + cp where P(aw) is any of the stiffness or jaggedness parameters, Ps and cp constants whose sum is the magnitude of the parameter when the material is in the dry state (cp is the residual level after plasticization), awcp is a characteristic water activity level representing the region where the major textural changes take place, and bp a constant representing the steepness of the relationship at the transition region.
Copper bioavailability from breakfasts containing tea. Influence of the addition of milk
Authors: Vaquero M P , Veldhuizen M , van Dokkum W , van den Hamer C J A , Schaafsma G 
Published: November 2006

AbstractThe influence of drinking tea on copper bioavailability is unclear, particularly when tea is consumed with food. A breakfast meal containing white bread, margarine, strawberry jam, cheese and tea, with or without milk, was digested in; vitro and the dialysis of copper investigated. Reference breakfasts were prepared with water and water with milk. Copper dialysability (percentage of copper dialysed) was markedly increased by tea. The influence of adding milk to tea was not significant. A second study was carried out in rats using the breakfasts containing tea and water. They were spiked with 64Cu and given orally to the animals in a single dose. Whole‐body 64Cu retention was measured over a 4‐day period after administration. In order to determine the true absorption of 64Cu a control group of rats received the dose intraperitioneally. The results in vivo indicate a tendency to higher absorption and retention of 64Cu with tea. Liver 64Cu retention was significantly elevated by tea. Therefore, the presence of tea in a breakfast meal favours the formation of soluble low‐molecular‐weight ligands which can be absorbed and retained by rats. The concomitant increase in liver copper retetition may be associated with higher bioavailability and/or lower copper mobilisation.
Effect of drying on acidity and volatile fatty acids content of cocoa beans
Authors: Jinap S , Thien J , Yap T N 
Published: November 2006

AbstractThe objectives of the study were to evaluate the effect of drying on the pH, titratable acidity and volatile fatty acids (VTA), ie acetic, propionic, butyric, isobutyric and isovaleric acids content of cocoa beans, and on the flavour of the resultant chocolate. Freshly harvested cocoa pods from clones of PBC 123 and 128 (1 :1 ratio) were stored for 9 days and fermented for 5 days with a single turning at 48 h. Four drying treatments, ie oven‐drying at 60°C, air‐blow drying, shade‐drying and sun‐drying were carried out. Samples were taken periodically for pH, titratable acidity, and VFA analysis. Physical characteristics were also recorded. The resultant beans were made into dark chocolate for flavour evaluation. The results showed that wet beans held in shady areas for 120 h will not dry quickly enough to inhibit mould and yeast and other putrefactive activities; rapid oven‐drying of these still wet beans did not improve their flavour profile. There were no significant differences (P ⩾ 0.05) between samples that have undergone sun‐drying and air‐blow drying in the acidity and C3‐C5 VFA content; both were evaluated favourably by taste panellists. Oven‐dried beans contain a high concentration of VFA and produced chocolates with a high intensity of off‐flavour.