bluuebunny/crossref_metadata_2025_split huggingface dataset:
Cathepsins B, L and D in inflammatory bowel disease macrophages and potential therapeutic effects of cathepsin inhibition in vivo
Authors: Menzel K , Hausmann M , Obermeier F , Schreiter K , Dunger N , Bataille F , Falk W , Scholmerich J , Herfarth H , Rogler G 
Published: August 2006

Summary
The cathepsins D (CTSD), B (CTSB) and L (CTSL) are important for the intracellular degradation of proteins. Increased cathepsin expression is associated with inflammatory diseases. We have shown previously an induction of CTSD expression in intestinal macrophages (IMAC) in inflamed mucosa of patients with inflammatory bowel disease (IBD). Here we investigated the regulation of CTSB and CTSL in IMAC during IBD and effects of CTSD and CTSB/CTSL inhibition in vivo. Human IMAC were isolated from normal and inflamed mucosa. Reverse transcription–polymerase chain reaction (RT–PCR) was performed for CTSB and CTSL mRNA. Immunostaining was used to confirm PCR results. Cathepsin inhibition was investigated in the dextran–sulphate–sodium (DSS) colitis model in mice with application of pepstatin A (CTSD inhibitor), CA-074 (CTSB inhibitor) and Z-Phe-Tyr-aldehyde (CTSL inhibitor). CTSL mRNA was significantly up-regulated in IMAC isolated from IBD mucosa. Up-regulated protein expression was found mainly in areas of mucosal damage by immunostaining. Inhibition of CTSD in mouse DSS colitis was followed by an amelioration of the disease. Inhibitor-treated mice showed a significant lower histological score (HS) and less colon reduction in comparison to controls. Similarly, simultaneous inhibition of CTSB/CTSL was followed by a significant amelioration of colitis. Expression of tissue-degrading cathepsins is increased in IMAC in IBD. Inhibition of CTSD as well as CTSB/CTSL is followed by an amelioration of experimental colitis. The prevention of mucosal damage by cathepsin inhibition could represent a new approach for the therapy of IBD.
Effects of the IGF‐I/IGFBP‐3 complex on GH and ghrelin nocturnal concentrations in low birth weight children
Authors: Iñiguez German , Salazar Teresa , Roman Rossana , Avila Alejandra , Gunn Ronald D. , Cassorla Fernando 
Published: August 2006

SummaryObjective  There is limited information regarding the effects of IGF‐I and/or IGFBP‐3 on circulating ghrelin concentrations. To determine the effects of IGF‐I on GH and ghrelin concentrations, we examined the GH and ghrelin nocturnal profiles before and after the administration of the IGF‐I/–IGFBP‐3 complex (Iplex™) to low birth weight children.Design  The children were studied on two separate occasions, the first under basal conditions, and the second time after the sc administration of 1 mg/kg of Iplex™ at 2100 h. Blood samples for determination of GH and ghrelin were obtained every 20 min between 2300 h and 0700 h, while the children were sleeping. In each patient, we calculated the mean GH and ghrelin area under the curve (GH AUC and GHR AUC), both under basal conditions and after the administration of the IGF‐I/IGFBP‐3 complex.Setting  The study was performed at a University Research Centre located at a General Hospital in Santiago, Chile.Patients  Twenty prepubertal children (11 boys and 9 girls), born after a full‐term pregnancy with a birth weight below 2·8 kg were studied at a mean ± SEM age of 7·3 ± 0·5 years (range 4–11 years). Their mean height was −1·8 ± 0·3 standard deviation score (SDS) and their mean BMI was 0·1 ± 0·2 SDS at the time of the study.Main outcome and results  Mean nocturnal GH AUC exhibited a significant decrease (2903 ± 185 vs 1860 ± 122 ng/ml min, P < 0·01), whereas mean GHR AUC showed a significant increase after administration of the IGF‐I/IGFBP‐3 complex (68 ± 16 vs 288 ± 36 ng/ml min, P < 0·01).Conclusions  These findings indicate that the IGF‐I/IGFBP‐3 complex appears to have opposite effects on circulating GH and ghrelin concentrations in low birth weight children, suggesting that, in addition to its known negative feed‐back effect on GH, IGF‐I and/or IGFBP‐3 may have a positive feed‐back effect on ghrelin.
BCL2 gene abnormalities define distinct clinical subsets of follicular lymphoma
Authors: Goodlad J R , Batstone P J , Hamilton D A , Kernohan N M , Levison D A , White J M 
Published: August 2006

Aims:  Follicular lymphoma (FL) arising primarily in the skin has recently been proposed as a distinct entity on the basis of a low incidence of t(14;18)(q32;q21) and bcl‐2 expression, with a very high percentage of patients surviving more than 5 years. However, cases of t(14;18)(q32;q21)‐positive primary cutaneous FL (PCFL) and examples of t(14;18)(q32;q21)‐negative FL at nodal and other extranodal sites, are well documented. The aim of this study was to test the hypothesis that there is a subtype of FL lacking t(14;18)(q32;q21), which preferentially involves certain sites but is not restricted by anatomical location.Methods and results:  A cohort of 47 stage 1 FL was stratified according to the presence or absence of t(14;18)(q32;q21) using conventional cytogenetics, polymerase chain reaction and interphase fluorescence in situ hybridization. Compared with t(14;18)(q32;q21)‐positive cases, FL lacking the translocation were less likely to express CD10 or bcl‐2 (P < 0.01), made up a significantly greater proportion of cases arising at extranodal sites (P < 0.001) and had a significantly better overall and disease‐specific 5‐year survival (P < 0.01).Conclusions:  These results support the concept of a subtype of FL lacking t(14;18)(q32;q21), characterized by low‐intensity bcl‐2 expression, a predilection for extranodal sites, particularly the skin, and a more favourable outcome than t(14;18)(q32;q21)‐positive FL.
Anthocyanins. III. Disc Sensitivity Assay of Inhibition of Bacterial Growth by Pelargonidin 3‐Monoglucoside and Its Degradation Products a,a, b
Authors: HAMDY MOSTAFA K. , PRATT DAN E. , POWERS JOHN J. , SOMAATMADJA DARDJO 
Published: August 2006

SUMMARYPelargonidin 3‐monoglucoside was isolated from frozen strawberries and subjected to heat degradation in IN HCl. The six fractions isolated were characterized chemically and physically. The unheated and heated pigment inhibited the growth of Escherichia coli and Staphylococcus aureus, and exerted both a stimulatory and inhibitory effect on Lactobacillus casei culture. The stimulation may be due to a decrease in the oxidation‐reduction potential of the media affected by the pigment, and/or the ability of the organism to split the β‐glyeosyl bond and use the glucose moiety. The influence on growth of the test organisms of the various fractions resulting from heating the pigment was reported.
The Volatile Constituents of Passion Fruit Juicea
Authors: HIU DAWES N. , SCHEUER PAUL J. 
Published: August 2006

SUMMARYThe characteristic flavor of passion fruit was found in the water‐insoluble oil, which constituted ca 36 ppm of the juice. Four components, n‐hexyl caproate, n‐hexyl butyrate, ethyl caproate, and ethyl butyrate, made up ca 95% of the oil, and, among these four, n‐hexyl caproate was found to be the principal component, accounting for ca 70% of the volatile passion fruit essence.The unidentified portion of the oil (ca. 5%) very likely contains compounds of greater structural complexity than those identified. Evidence for this assumption comes from the appreciable specific rotation of the crude oil. It is also reasonable to assume that the olefinic unsaturation encountered in the crude oil (Table 1) has its origin in the unidentified portion of the oil.
Volatile Esters of Bartlett Pearsa,b
Authors: JENNINGS WALTER G. 
Published: August 2006

SUMMARYEsters are responsible for the typical desirable aroma of Bartlett pear. Hydrolysis products of these esters were resolved by gas chromatography. The major ester acid is an unsaturated 10 carbon acid, which hydrogenates to yield n‐capric acid, as identified by relative retention volume and infrared spectroscopy. Nonanoic acid is present in relatively large amounts, and smaller amounts of acetic, propionic, butyric, caproic, and caprylic acids are involved. The major ester alcohols include n‐butyl alcohol and n‐hexyl alcohol. Two other still unidentified alcohols, possibly polyfunctional or cyclic, occur in large amounts. The author was unable to find evidence of ethyl esters.
Growth and Toxin Production by Type E Clostridium Botulinum Below 40°Fa
Authors: SCHMIDT C. F. , LECHOWICH R. V. , FOLINAZZO J. F. 
Published: August 2006

SUMMARYMildly heat‐shocked spores of four strains of Type E Clostridium botulinum (VH, Beluga, Iwanai, and 8E) were inoculated into a heat‐sterilized beef stew substrate and incubated at 34, 36, and 38°F. Inoculum levels of approx 4‐12 million spores per tube were used with different strains. At 38°F, toxin production and visible outgrowth as evidenced by gas formation beneath a vaspar seal occurred in one or more tubes of each of the strains within 31–45 days. No evidence of growth was visible after 14 days at 38°F, and at this time duplicate tubes of each strain were not toxic. After 31 days, strains Iwanai and Beluga showed 2 of 8 tubes with gas and toxin. None of 8 tubes of the VH and 8E strains showed gas after 31 days. Two tubes of each strain were not toxic. After 45 days, tubes of the VH and 8E strains showed visible gas production and toxin. Inoculated tubes incubated at 34 or 36°F showed no gas production during 104 days. Samples of all strains at both temperatures were toxin assayed at 54 days and 104 days, and toxin was absent in all cases. These results suggest a rather sharply defined critical temperature above and below which spores of Type E Cl. botulinum are or are not capable of germinating and initiating toxic outgrowth. The significance of these results in relation to extended refrigerated storage of food products is discussed.
The Effect of Storage at Elevated Temperature on Some Proteins of Freeze‐Dried Beefa
Authors: COLE L. J. N. 
Published: August 2006

SUMMARYIn an attempt to determine the effect of oxygen and elevated temperature on freeze‐dried beef in a moisture‐free atmosphere, two series of storage experiments were conducted on freeze‐dried beef slices. In one longissimus dorsi muscle, and in the other semitendinosus, was packaged under commercially feasible conditions where the residual gas contained 2.5 ± 0.5% oxygen and no atmospheric moisture. An in‐can desiccant, calcium oxide (CaO), and an oxygen scavenger, Oxyban (glucose oxidase), were added in some instances, and the cans were stored up to 6 months at 100°F.In each series there was marked loss in extractability of actomyosin, and in activity of actomyosin ATPase after 1 month, but only a 40% loss of sarcoplasmic proteins. The residual aldolase activity decreased progressively to 8% at 6 months, whereas the residual water‐soluble proteins decreased progressively only to 56%. There was a marked difference between the two series in percent rehydration at 6 mouths: 81.1 in one, and only 26 in the second. Electrophoresis of the sarcoplasmic proteins showed gross denaturation after 1 month at 100°F.
Composition of Some Subcellular Fractions from Seeds of Arachis hypogaeaa
Authors: DIECKERT JULIUS W. , SNOWDEN JAMES E. , MOORE ANNA T. , HEINZELMAN DOROTHY C. , ALTSCHUL AARON M. 
Published: August 2006

SUMMARYFive fractions of parenchymatous cells of the cotyledon of the peanut were isolated by homogenization and differential centrifugation from nonaqueous media. These are two protein‐rich fractions (one of which appears to be aleurone grains), starch grains, a fines material, and cell wall fragments. In addition, a fraction composed largely of vascular tissue of the cotyledon was isolated. The nitrogen of the cell is concentrated in the two protein‐rich fractions, phytin in the aleurone grains, sucrose mostly in the fines fraction and to a lesser extent in the starch granules, and ribonucleic acid in the fines fraction. The proteins in both protein‐rich fractions appear to be the same as judged by chromatography and zone electrophoresis.
Reaction of Cod Actomyosin with Linoleic and Linolenic Acids
Authors: KING FREDERICK J. , ANDERSON MARGARET L. , STEINBERG MAYNARD A. 
Published: August 2006

SUMMARYSmall concentrations of linoleic and linolenic acids reduced the solubility of cod actomyosin rapidly. The extent of insolubilization depended on the structure of the fatty acid, on its concentration, and on the duration of storage of the fatty‐acid‐treated actomyosin solutions. The results support the hypothesis that the accumulation of free fatty acids in frozen fish muscle causes the actomyosin of the muscle to become inextractable.
Seasonal Changes Occurring in the Pectinesterase Activity and Pectic Constituents of the Component Parts of Citrus Fruits.
Authors: ROUSE A. H. , ATKINS C. D. , MOORE E. L. 
Published: August 2006

SUMMARYPectinesterase activity, 3 pectic fractions, and other characteristics were determined periodically on 5 component parts of Valencia oranges during a 7‐month maturation cycle for 2 seasons. Usually, PE activity for peel, membrane, and juice sacs was least in December, when the Brix/acid ratio was low, and highest in June, when this ratio was greatest. The order of component parts for PE in most cases, from highest to lowest activity, was juice sacs, membrane, peel, seeds, and juice. Water‐soluble pectin generally remained constant in peel and juice sacs, increased slightly and then remained constant in the membrane, and was irregular throughout the cycle in the seeds. The trend of ammonium‐oxalate‐soluble pectin in the components was to increase during maturation. Protopectin in the component parts usually increased to a peak and then gradually decreased for the remainder of the season, except that protopectin in the juice sacs decreased throughout the sampling period. In this component, protopectin evidently was at its maximum by the first picking in December. Total pectin remained constant in the juice and seeds, and slowly declined in the other 3 components with maturation. Membrane contained the highest source of protopectin and total pectin throughout the season.
The Flavor Spectrum of Apple Wine Volatiles.
Authors: SUGISAWA H. , MATTHEWS J. S. , MacGREGOR D. R. 
Published: August 2006

SUMMARYThis paper describes the separation and partial identification of 10 volatile fatty acids present in apple wine. The acidic fraction was prepared by “stripping” the wine in a rising film evaporator and separating the volatile acids from the strippings by appropriate pH adjustment, steam distillation and extraction. When the volatile acids of apple wine were examined by gas chromatography, using Ucon 50‐HB‐2000 and Uconnonpolar, ten distinct peaks were revealed. In addition the volatile acids were methylated with diazomethane, and the composition of the methyl ester fractions was studied by gas chromatography using diethylene glycol succinate and Carbowax‐400.
Phenolic Compounds of Commercial Wheat Germ
Authors: KING H. G. C. 
Published: August 2006

SUMMARYTwo related glycoflavones (flavonoids A and B) have been isolated from commercial wheat germ samples, where they occur to the extent of some Q.2–0.3%. Each consists of an apigenin nucleus to which is attached a highly hydroxylated glycosyl‐type side chain. Evidence from ultraviolet spectrophotometric studies and from similarities with known glycoflavones suggests that the side chain is in the & position. Short hydrolysis of flavonoid A splits off a molecule of sinapic acid, leaving flavonoid B, while more prolonged mineral acid treatment of both flavonoids leads to partial formation of a third glycoflavoue. In addition to the glycoflavones, ferulic acid and vanillic acid have been found in wheat germ in the free form. The presence of a methoxy hydroquinone glycoside has also been indicated.
Taste Interrelationships.
Authors: PANGBORN ROSE MARIE 
Published: August 2006

SUMMARYThe taste interaction of suprathreshold solutions of sucrose and sodium chloride was determined by highly trained subjects using single‐ and paired‐sample presentations. With both methods, the apparent saltiness of 0.12–3.240 sodium chloride was reduced by sucrose. In general, the sweetness of 0.75, 2.25, and 6.75% sucrose was enhanced by lower, and depressed by higher, salt additions. All levels of salt depressed the sweetness of 20.25% sucrose. Response to sweetness and saltiness varied with method of presentation. There was a large amount of variation in scoring attributable to differences between judges, hut reproducibility of judgment was much greater in the paired‐ than in the single‐stimulus method.
New Factors Involved in the Denaturation of Frozen Cod Muscle Proteina
Authors: LOVE R. MALCOLM 
Published: August 2006

SUMMARYEarlier work has shown that when the concentration of tissue salts in liquid solution in frozen cod is increased by freezing at a certain rate, the rate of denaturation of the proteins of the flesh is enhanced during subsequent cold storage. The present work is concerned with conditions under which the proportion of ice and concentration of tissue salts decreases, and with the subsequent behavior of the muscle in cold storage.Cod were frozen before the onset of rigor mortis, vacuum‐dried at –29°, embedded in paraffin and histologically sectioned. The ice crystals showed up as holes. Measurements of the areas of muscle and ice in photographic enlargements of the sections showed that the pre‐rigòr frozen fish formed relatively less ice than post‐rigor frozen fish under the same conditions. It was further shown that the pre‐rigor fish then underwent less denaturation after cold storage than did the controls.Storage time/denaturation curves at narrowly‐spaced temperatures near the melting point showed that the rate of denaturation did not continue to increase as the melting point was approached. Above a certain temperature the rate began to decrease, and this again appeared to be due to the decrease in the proportion of ice, increase in free water, and consequent dilution of tissue salts.The effect of decreasing the amount of ice in the tissue by the use of glycerol, and of the abolition of ice altogether by ultra‐rapid freezing, is described.
Inhibition and Promotion of Post‐Mortem Lipid Hydrolysis. in the Flesh of Fish
Authors: LOVERN J. A. , OLLEY JUNE 
Published: August 2006

SUMMARYIn the flesh of certain species of fish, autolytic hydrolysis of some lipids may he totally inhibited. Examples are the hydrolysis of triglycerides in herring and of phospholipids in dogfish. In other cases an initially slow rate of hydrolysis of phospholipids may be followed by a faster rate. Such initial partial inhibition is exhibited, for example, in cod flesh maintained at 0°C. This initial “lag” may be abolished by freezing at either a very fast or a very slow rate, followed by thawing, but not by freezing at an intermediate rate. No comparable lag has been observed in fish maintained in the frozen state at any temperature, regardless of freezing rate. In unfrozen cod, or in cod maintained at −7°C and below, a terminal inhibition to the “rapid” phase becomes evident at about 75% hydrolysis of the total phospholipids, and this is followed by extremely slow further breakdown. At −2.5 to −4.7°, however, the “rapid” phase appears to proceed to completion. Hydrolysis of phospholipids is promoted by the frozen state in two ways: a) abolition of any initial lag, b) increase of reaction rate. The reaction rate passes through a maximum at about −4°C and even at −7°C is faster than at 0°C.
Factors Affecting Heat Inactivation and Partial Reactivation of Peroxidase Purified by Ion‐Exchange Chromatographya,b
Authors: WILDER C. J. 
Published: August 2006

SUMMARYDiethylaminoethyl‐cellulose (DEAE) was used in an ion‐exchange chromatographic fractionation of commercially prepared horse‐radish peroxidase. One major fraction was separated from other minor fractions and used for heat inactivation and reactivation work. Heat inactivation was carried out at 250–300° F, with most of the inactivation work at 280° F. Peroxidase activity was assayed in measuring the rate of utilization of hydrogen peroxide in the formation of tetraguaiacol from guaiacol. The concentration of tetraguaiacol was measured with a recording spectrophotometer. The ionic strength of the buffer solution in which the peroxidase was heated had an effect on its inactivation. Within limits, the higher the ionic strength the greater the heat inactivation of the enzyme. Activity was maximum at pH 7. Purified peroxidase heated 30 set at 280° F and stored 24 hr at 72° F, with the heat treatment and storage time repeated three times, decreased in activity as a first‐order reaction. The storage temperature of heat‐inactivated peroxidase affected the rate and degree of reactivation.
Monoterpene Hydrocarbon Composition of Citrus Oilsa
Authors: IKEDA RORERT M. , STANLEY WILLIAM L. , ROLLE LAURENCE A. , VANNIER SADIE H. 
Published: August 2006

SUMMARYA method for estimating the total monoterpene hydrocarbon content of citrus oils is described. The procedure consists of adding an internal standard (n‐butylbenzene) to the oils, spotting the mixture on a chromatostrip, eluting the hydrocarbons, and analyzing the eluate by gas chromatography. The total monoterpene hydrocarbon content is calculated from the weights of n‐butyl‐benzene and citrus oil used and from the areas under the peaks of the monoterpene hydrocarbons and n‐butylbenzene on the chromatogram. The average percent total monoterpene hydrocarbon content and the standard deviation are given for a selected number of citrus oils. Data also show the relative monoterpene hydrocarbon composition of these oils.
A Short‐Term Effect of Weather on Malic Acid in Pineapple Fruita
Authors: GORTNER WILLIS A. 
Published: August 2006

SUMMARYThe malic acid content of pineapple fruit is quite sensitive to changes in sunlight or conditions favoring water evaporation. By contrast, citric acid is unresponsive to these factors. The inverse relation of malic acid in the fruit and evaporative forces may be related to Crassulacean acid metabolism.
Association of interleukin‐1 receptor antagonist gene polymorphism and susceptibility to human brucellosis
Authors: Hajilooi M. , Rafiei A. , Reza Zadeh M. , Tajik N. 
Published: August 2006

AbstractThe aim of this study was to determine the influence of the polymorphism within the intron 2 of the interleukin‐1 receptor antagonist gene (IL‐1Ra) on the susceptibility to or development of brucellosis. A total of 255 patients with brucellosis and 162 healthy volunteers were genotyped for polymorphisms in intron 2 of the IL‐1Ra gene. The frequency of allele 2 of the IL‐1Ra gene was significantly higher in patients with brucellosis compared with the controls (24.5% vs 18.5%, P= 0.03). Although the heterozygosity was more prevalent in patients than in control individuals, it did not have any statistical significance (P= 0.1). Alleles 3, 4, and 5 were absent in our study population. This work is the first that verifies a significant association between genetic polymorphism of IL‐1Ra and susceptibility to brucellosis.