bluuebunny/crossref_metadata_2025_split huggingface dataset:
Anion modulation of the 1H/2H exchange rates in backbone amide protons monitored by NMR spectroscopy
Authors: Tadeo Xavier , Castaño David , Millet Oscar 
Published: October 2007

AbstractThe ability of three anionic cosolutes (sulfate, thiocyanate, and chloride) in modulating the 1H/2H exchange rates for backbone amide protons has been investigated using nuclear magnetic resonance (NMR) for two different proteins: the IGg‐binding domain of protein L (ProtL) and the glucose–galactose‐binding protein (GGBP). Our results show that moderate anion concentrations (0.2 M–1 M) regulate the exchange rate following the Hofmeister series: Addition of thiocyanate increases the exchange rates for both proteins, while sulfate and chloride (to a less extent) slow down the exchange reaction. In the presence of the salt, no alteration of the protein structure and minimal variations in the number of measurable peaks are observed. Experiments with model compounds revealed that the unfolded state is modulated in an equivalent way by these cosolutes. For ProtL, the estimated values for the local free energy change upon salt addition (m3,ΔG) are consistent with the previously reported free energy contribution from the cosolute's preferential interaction/exclusion term indicating that nonspecific weak interactions between the anion and the amide groups constitute the dominant mechanism for the exchange‐rate modulation. The same trend is also found for GGBP in the presence of thiocyanate, underlining the generality of the exchange‐rate modulation mechanism, complementary to more investigated effects like the electrostatic interactions or specific anion binding to protein sites.
Atomic‐resolution crystal structure of the antiviral lectin scytovirin
Authors: Moulaei Tinoush , Botos Istvan , Ziółkowska Natasza E. , Bokesch Heidi R. , Krumpe Lauren R. , McKee Tawnya C. , O'Keefe Barry R. , Dauter Zbigniew , Wlodawer Alexander 
Published: October 2007

AbstractThe crystal structures of the natural and recombinant antiviral lectin scytovirin (SVN) were solved by single‐wavelength anomalous scattering and refined with data extending to 1.3 Å and 1.0 Å resolution, respectively. A molecule of SVN consists of a single chain 95 amino acids long, with an almost perfect sequence repeat that creates two very similar domains (RMS deviation 0.25 Å for 40 pairs of Cα atoms). The crystal structure differs significantly from a previously published NMR structure of the same protein, with the RMS deviations calculated separately for the N‐ and C‐terminal domains of 5.3 Å and 3.7 Å, respectively, and a very different relationship between the two domains. In addition, the disulfide bonding pattern of the crystal structures differs from that described in the previously published mass spectrometry and NMR studies.
Crystal structure of the kinase domain of serum and glucocorticoid‐regulated kinase 1 in complex with AMP–PNP
Authors: Zhao Baoguang , Lehr Ruth , Smallwood Angela M. , Ho Thau F. , Maley Kathleen , Randall Tanya , Head Martha S. , Koretke Kristin K. , Schnackenberg Christine G. 
Published: October 2007

AbstractSerum and glucocorticoid‐regulated kinase 1 (SGK1) is a serine/threonine protein kinase of the AGC family which participates in the control of epithelial ion transport and is implicated in proliferation and apoptosis. We report here the 1.9 Å crystal structure of the catalytic domain of inactive human SGK1 in complex with AMP–PNP. SGK1 exists as a dimer formed by two intermolecular disulfide bonds between Cys258 in the activation loop and Cys193. Although most of the SGK1 structure closely resembles the common protein kinase fold, the structure around the active site is unique when compared to most protein kinases. The αC helix is not present in this inactive form of SGK1 crystal structure; instead, the segment corresponding to the C helix forms a β‐strand that is stabilized by the N‐terminal segment of the activation loop through a short antiparallel β‐sheet. Since the differences from other kinases occur around the ATP binding site, this structure can provide valuable insight into the design of selective and highly potent ATP‐competitive inhibitors of SGK1 kinase.
Effective hydraulic properties of layered soils at the lysimeter scale determined by inverse modelling
Authors: Durner W. , Jansen U. , Iden S. C. 
Published: October 2007

SummaryThe transferability of soil hydraulic properties measured in the laboratory to the field or catchment scale is a key problem in soil hydrology. To narrow the gap between laboratory and field scale we investigated soil water movement at the lysimeter scale. Specific questions of interest are the existence and uniqueness of effective hydraulic properties for lysimeters that are internally heterogeneous. To answer these questions, synthetic measurements of water contents, pressure heads, and fluxes across the system boundaries were generated by forward modelling of water flow, based on the Richards equation, for a variety of homogeneous and layered soils and under varying types of boundary conditions (multistep outflow, evaporation, transient atmospheric). We evaluated the measurements by inverse modelling assuming a homogeneous system. The globally convergent shuffled complex evolution algorithm was applied to avoid parameter estimation problems caused by a rough topology of the objective function. The hydraulic properties of homogeneous soils were always uniquely identified, not only for the classic multistep outflow and evaporation experiments but also under natural atmospheric boundary conditions. Moreover, for the weakly heterogeneous layered soils, the soil water dynamics could be well described with effective homogeneous properties. For highly heterogeneous, layered soils, it was still possible to match the boundary fluxes for all types of experiments. Internal system states could not be matched, however, and the properties identified depended on the type of experiment. For these soils no unique effective soil hydraulic properties exist. We found that for strongly layered soils the simultaneous determination of the hydraulic properties of multiple soil layers by inverse modelling is a practicable alternative to the description with effective parameters.
Correlation between anal manometry and endosonography in females with faecal incontinence
Authors: Titi M. A. , Jenkins J. T. , Urie A. , Molloy R. G. 
Published: October 2007

AbstractObjective  Female faecal incontinence (FI) is largely because of sphincter injury at childbirth. Sphincter assessment aims to identify surgically correctable defects. We aimed to identify endoanal ultrasonography (EAUS) parameters that correlate with sphincter function.Method  One hundred females with FI and 28 healthy asymptomatic females were prospectively assessed. Wexner FI score was recorded and all subjects underwent anorectal manometry and EAUS. Multiple EAUS parameters were assessed and correlated with external (EAS) and internal (IAS) anal sphincter function, determined by maximum squeeze pressure (MSP) and maximum resting pressure (MRP) respectively. Parameters included sphincter quality (echogenicity), thickness, perineal body thickness (PBT) and defect characteristics (angle, length). Results are expressed as medians and interquartile range (IQR).Results  Median Wexner score was 14 (12–17). Maximum EAS thickness significantly correlated with MSP (P = 0.019). EAS defects were detected in 84 patients and seven controls (P < 0.0001). Full‐length EAS defects were only detected in FI group and had significantly lower MSP [MSP mmHg: full length 85 (65–103) vs partial length 119 (75–155), P = 0.006]. FI patients were more likely to have a mixed echogenicity of EAS compared with controls. EAS ring quality, PBT and defect angle were not significant. IAS quality was significantly associated with MRP [MRP mmHg: uniform 62 (43–82) vs mixed 47 (30.5–57.5), P = 0.002].Conclusion  Certain EAUS parameters can be predictive of anal sphincter function. These include the presence of an EAS defect and its length, EAS maximum thickness, IAS ring quality. Integration of these parameters can give better EAUS correlation with manometry for FI evaluation.
Nutrition and the skin
Authors: VICKERS H. R. 
Published: October 2007

SummaryThe skin is influenced by the whole body and any disease affecting the body also affects the skin to a greater or less extent. Although the state of nutrition of the individual therefore is reflected in the skin, owing to the great variations of individual reaction to given stimuli, it is very difficult to enumerate specific skin changes resulting from dietetic causes. This has been discussed with special reference to vitamin deficiencies and abnormalities of food absorption.
Nutrition and cancer The role of nutrition in the causation of cancer
Authors: HILL MICHAEL 
Published: October 2007

SummaryA link between diet and cancer of a number of varied sites has been observed. The link is probably best documented in colorectal cancer; a plausible mechanism has been proposed and has been tested. A group of hormone‐related cancers have been correlated with dietary fat. A group of tobacco‐related cancers have also been related to dietary fat, presumably by a different mechanism. Some cancers have been related to alcohol consumption whilst others have been associated with malnutrition in general.This is not, therefore, a homogeneous picture but shows a varied role of diet in disease. It will have been noted that most of these dietary related cancers are diseases of affluence and are associated with ‘overnutrition’. The same diet, however, is associated with low infant mortality and appears to be protective against the more severe effect of virus infections.It may be, therefore, that we should not be hasty in modifying our diet and should first ensure that the benefits that accrue from our current diet are not lost in the change.
Breads brown and wholemeal
Authors: COLLINS T. H. , FISHER N. , KNIGHT R. A. 
Published: October 2007

SummaryIn recent years the hypothesis has gained credence that many ills can be alleviated or eliminated through the regular and daily consumption of wholemeal or brown breads. The classification of different flours and breads is briefly described and the application of the current Bread and Flour Regulations to them is outlined.The nutrient contents of brown, germ and wholemeal breads are summarised and problems relating to the interpretation of analyses of crude fibre and dietary fibre are discussed. Attention is drawn to the variation in composition of samples of wheat from different parts of the cduntry.In 1957, 92.3 per cent of the bread consumed was white. Since then this proportion has declined, in favour of wholemeal and brown breads, to 82.2 per cent in 1981. Although this change, in relative terms, is large, the fact remains that white bread is still dominant. At least part of the reason for this is related to characteristics of the breads themselves. The causes of difference in consumer appeal are described and also the changes in legislation which will be necessary to allow the full exploitation of the results of current research to improve the eating qualities of wholemeal and brown breads.
‘Desirable’ weight
Authors: GARROW J. S. 
Published: October 2007

SummaryIt has been known for many years that people who were much more than average weight for height tended to die young, and life insurance guidelines indicated that even average weight was a bit too much. In the last ten years there have been considerable advances in techniques for distinguishing between people who are overweight because they are too fat from those who are merely very muscular, and there have also been new surveys relating weight‐for‐height to mortality both among people taking out life insurance and in less selected populations.The new data confirm that the great majority of people who are significantly overweight are in fact too fat, and that they are prone to a variety of killing and disabling diseases. However the idea that there is an ‘ideal’ weight for a given individual is no longer tenable: the best guide is a range of weight for a given height, and subdivisions of people by frame size to narrow the desirable range of weight has no sound foundation. The newest life insurance guidelines suggest heavier desirable weight for women and short men than the old 1959 standards, but high mortality among thin people is at least partly associated with cigarette smoking.The desirable weight for men and women according to the latest actuarial data happens to coincide with the aesthetically desirable weight portrayed by the great painters of the Renaissance.
Mutagens in Foods
Authors: LODGE DAWN C. , DANIEL W. 
Published: October 2007

SummaryThe application of short‐term tests, particularly those involving the use of bacteria, has demonstrated the presence in foods of several hundred chemicals with mutagenic activity. The pyrolysis of proteins (heating above 30(fC) and the reaction at lower temperatures between carbohydrates and amino‐acids has been shown to result in the formation of a range of potent mutagens. Despite the fact that substances identified as mutagens in short‐term tests are usually carcinogens in animal feeding tests, the value of short‐term tests for predicting human health hazards remains problematical. Foods contain a variety of substances that protect against the effects of some carcinogens and a rational perspective is required when attempting to assess the risk associated with the low levels of mutagens in foods.
Changes in body composition during weight loss
Authors: MACDONALD I. 
Published: October 2007

SummaryStudies based on conditions found in World War II and on the “Minnesota” project show that a reduced intake of energy not only reduces the amount of body fat but also (with the exception of the brain and of bones) all organs are affected to varying degrees. Body water loss is followed by water retention and, during recovery from reduced energy intake, the body fat content increases above pre‐diet levels before returning to normal.
Dietary fibre, fish and blood lipids
Authors: FEHILY ANN M. 
Published: October 2007

SummaryThe effects of dietary fibre and fish consumption on the concentration of the components of blood lipids are discussed. Fibres such as pectin, guar gum and rolled oats reduce serum cholesterol and low density lipoprotein cholesterol, whereas cellulose and wheat bran do not. Fish or fish oils reduce plasma triglyceride concentration, but dietary fibre has no effect. Fish oils may also reduce serum cholesterol and increase high density lipoprotein cholesterol, but these effects are less well defined.
Aspects of dietary survey methodology
Authors: BINGHAM SHEILA 
Published: October 2007

SummaryThe measurement of the dietary intake of individuals is one of the prime requisites of the nutritional sciences. However, considerable care is needed in the use of various methods for assessing dietary intake in order to avoid the substantial errors that can be introduced. The sources and magnitude of errors associated with each stage of dietary assessment are reviewed and their implications for the testing of hypotheses concerning diet and disease in free living individuals is discussed.
Trends in the consumption of red meat and poultry—nutritional implications
Authors: HAZELL T. , SOUTHGATE D. A. T. 
Published: October 2007

SummaryMeat, both red and poultry, is regarded by most people as an integral part of an acceptable and nutritious diet. All meats contribute protein of high biological value to the diet and in addition contribute significantly to the intake of essential vitamins and minerals. Over the last 30years total meat consumption has risen, with a remarkable increase in the consumption of poultry. The composition of poultry meat is significantly different from red meat in respect of several nutrients and thus changes in the pattern of consumption are likely to have some effects on the supply of nutrients.Recent recommendations for a reduction in the consumption of animal products are based on epidemiological evidence that increased consumption is associated with increased incidence of coronary heart disease and some cancers. In this respect the selection of meats lower in saturated fats and cholesterol may be desirable. However, the future role of meats in the diet will probably be determined more by economic factors of a world‐wide nature, and meat will continue to be regarded as a highly esteemed part of our diet.
Factors affecting the composition of cow's milk
Authors: GURR M. I. 
Published: October 2007

SummaryFat is by far the biggest contributor to the variations in total solids content of milk caused by dietary change. There is a progressive fall in milk fat concentration as the ratio of concentrates to fibrous feed is increased. The overall effects of diet on milk fat yield may be quite small since decreases in fat content tend to be counter balanced by increases in total milk yield. Manipulating the protein content of the diet in a range appropriate to practical feeding systems does not significantly affect milk fat content, although change can be achieved under experimental conditions. Including fat supplements in the diet of dairy cattle can affect both the amount and composition of fatty acids in milk. Any strategy that leads to a reduction in the ratio of lipogenic to gluconeogenic volatile fatty acids in the rumen is likely to result in a significant reduction in milk fat content.While it is feasible to modify fat content and composition over a wide range, protein concentration varies less than 10 per cent in response to dietary change.Lactose, the major osmotically active component of milk, plays a vital role in determining the volume of milk secreted. It follows that the concentration of lactose in milk is relatively constant and unaffected by diet, although severe underfeeding may result in a low lactose concentration.
Essential fatty acids
Authors: GARTON G. A. 
Published: October 2007

SummaryFor a fatty acid to be an essential component of an animal's diet it must fulfil two criteria, namely (1) it cannot be synthesised in the body and (2) it, or a metabolic derivative, is necessary for normal growth and physiological integrity. The extent to which linoleic acid and linolenic acid accord with these criteria is considered, particularly in relation to cell membrane structure, cholesterol transport, and the production of prostaglandins and other hormone‐like substances. It is concluded that linoleic acid is an essential fatty acid for mammals (including man) and that some, if not all, fish require dietary linolenic acid. There is some evidence that mammals may have a requirement for linolenic acid.Providing the food contains linoleic acid in amount sufficient for growth and the normal metabolic needs of man and other mammals, there is probably no dietary requirement for any of its derivatives (for example, arachidonic acid), except in unusual circumstances. Such circumstances include physiologically‐induced or inherent deficiency, or partial deficiency, of enzymes necessary for the metabolism of linoleic acid.
One man and his diet–Extracts from the British Nutrition Foundation Annual Lecture 1985
Authors: MARR JEAN 
Published: October 2007

SummaryLinking nutritional factors to medical conditions involves the assessment of dietary intakes of individuals, but the development of a much needed valid short cut method has proved somewhat intractable.In relating the diet of individuals to the development of coronary heart disease, for example, different approaches have been used. Metabolic studies have indicated the importance of a high ratio of polyunsaturated fatty acids to saturated fatty acids in the diet ‐ to lower blood cholesterol levels. Intervention studies based on high P/S ratios followed. Most prospective studies have shown the importance of energy intake in relation to the development of CHD.Recommendations have been based on between‐country data rather than on individual dietary data. The DHSS COMA report of 1984 identified several risk factors including insufficient physical activity.The Joint Advisory Committee on Nutrition Education took up the challenge made by the COMA committee that “Means should be found to educate the general population of the UK in habits of eating and physical activity that will minimize the risk of cardiovascular disease and of obesity”.The publication by the BNF and HEC, “Eating for a Healthier Heart”, seeks to do this by stimulating interest in food and by the understanding of balance, both in output and intake and within intake of foods necessary for health.
Vitamin A and human cancer
Authors: TYLER HAZEL A. 
Published: October 2007

Summary In recent years there has been considerable interest in the possibility that preformed vitamin A (retinol) or its precursors (carotenoids) protect against human cancer. Some synthetic analogues of vitamin A (retinoids) have been shown to prevent certain carcinogen‐induced tumours in experimental animals. Case/control and prospective epidemiological studies in man have found that risk of cancer, including lung, gastrointestinal and bladder cancer is inversely related to estimates of dietary vitamin A intake. In most of the studies the estimates of vitamin A intake were crude and probably more closely reflectβ‐carotene intake than total vitamin A intake. This has led to the suggestion thatβ‐carotene may be a protective factor.Serum retinol and carotenoid concentrations are frequently reduced in cancer. This appears to be largely a consequence of cancer. Patients with advanced disease have lower serum concentrations than those with early disease. Furthermore, recent prospective studies have failed to find low serum retinol, at the time of the study, in people who subsequently developed cancer. Liver retinol reserves are similar in cancer and several other disease stales.
Dietary salt and hypertension
Authors: COTTRELL R. C. 
Published: October 2007

SummaryThis article reviews the evidence that has led to the conclusion that overconsumption of dietary salt is causing raised blood pressure in many individuals within the UK population. Of the various strands of evidence, however, none is reliably interpretable to provide clear guidance to ordinary individuals. Experiments with animals and hypertensive patients are particularly suspect as evidence on which to base dietary guidelines for the general population. While broad generalisations can be deduced concerning the range of intakes within which a safe and adequate consumption level for salt must lie, more precise guidance must await further careful research.
Sucrose in baked products
Authors: LINDLEY M. G. 
Published: October 2007

SummaryBaked products can be made without the use of sucrose, but sucrose certainly allows the baker to fully demonstrate the range of his expertise in generating variety of texture and flavour. Sweetness, and its influence on consumer acceptability, is obviously very important to products in this food market sector, but it is sucrose's versatile functionality, exemplified by crystallinity, solubility, and water holding capacity which is crucially important to its very widespread use. Alternatives to sucrose may be used in some circumstances, but their use would add to the complexity of manufacture and cost of products in the baked goods sector.