bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of restricted feeding on metabolic adaptations of Kamphaengsaen and crossbred Brahman heifers
Authors: KLINHOM Phongchai , MARKVICHITR Kanchana , VIJCHULATA Pravee , TUMWASORN Sornthep , BUNCHASAK Chaiyapoom , CHOOTHESA Apassara 
Published: August 2006

ABSTRACTMetabolic adaptation during feed deprivation was determined in five Kamphaengsaen (KPS) and six crossbred Brahman (Crossbred Bra) heifers. All heifers were fed at the rate of 85% of the metabolizable energy requirement for maintenance. At the end of 20 days of restricted feeding, the Crossbred Bra heifers lost more bodyweight than the KPS heifers (12.0 vs. 7.2 kg) (P < 0.05). In both groups of heifers there was a similar depletion of back‐fat thickness, however, the loin eye area of the Crossbred Bra heifers decreased more than KPS heifers (8.43 vs. 0.92%; P < 0.05). Feed restriction elevated the rate of lipolysis in adipose tissue, resulting in increased nonesterified fatty acids concentrations in plasma. The Crossbred Bra heifers had a greater serum high density lipoprotein triacylglycerol concentration than the KPS heifers (17.02 vs. 9.53 mg/dL; P < 0.05). This would suggest that the hepatic tissues in the Crossbred Bra heifers exported more triacylglycerols as very low density lipoprotein than in the KPS heifers. During the feed restriction period, the plasma β‐hydroxybutyrate concentration for the heifers was elevated; however, Crossbred Bra heifers shown less plasma β‐hydroxybutyrate concentration than KPS heifers (242 vs. 326 µmol/L; P < 0.05). This may be due to the difference in very low density lipoprotein secretion between the two groups of heifers. There were significant differences in plasma urea‐nitrogen and plasma glucose concentrations (P < 0.05), with the KPS heifers showing less extensive plasma urea‐nitrogen concentration and hypoglycemia, whereas the Crossbred Bra heifers had more extensive plasma urea‐nitrogen concentration and euglycemia. These two metabolites were suggestive of a ketogenic effect on muscle protein catabolism. In conclusion, it was found that the underfed KPS heifers utilized ketone bodies as their energy source, thus limiting body protein degradation, whereas the Crossbred Bra adapted to feed deprivation by exhibiting an auto‐regulation mechanism for ketogenesis and broke down body protein extensively to satisfy their demand for glucose.
Increase of ruminal fiber digestion by cellobiose and a twin strain of Saccharomyces cerevisiae live cells in vitro
Authors: LILA Zeenat Ara , MOHAMMED Nazimuddin , TAKAHASHI Tsuyoshi , TABATA Masahiko , YASUI Takashi , KURIHARA Mitsunori , KANDA Shuhei , ITABASHI Hisao 
Published: August 2006

ABSTRACTThis experiment was designed to investigate the effects of different concentrations of cellobiose (CB) or a twin strain of Saccharomyces cerevisiae live cells (YST) (20, 40 and 60 mg/60 mL), and CB + YST (60 + 20, 60 + 40, 60 + 60 mg/60 mL) on mixed ruminal microorganism fermentation in vitro. Ruminal fluid was collected from a cow, mixed with phosphate buffer (1:2) and incubated (60 mL) anaerobically at 38°C for 24 h with or without supplement plus 400 mg (dry matter [DM] basis) substrate (hay plus concentrate, 1.5:1). The medium pH numerically decreased with CB and CB + YST, but was unchanged with YST. The total volatile fatty acid and proportion of propionate increased (P < 0.05) in all cases. The proportion of acetate decreased (P < 0.05) with CB and CB + YST, but increased (P < 0.05) with YST and that of butyrate increased (P < 0.05) with CB and CB + YST, but decreased (P < 0.05) with YST. Ammonia‐N decreased (P < 0.05) with CB and CB + YST, but was unchanged with YST. The number of protozoa was unchanged, and that of cellulolytic bacteria increased (P < 0.05) in all cases. Total gas production increased (P < 0.05) in all cases. Methane decreased, hydrogen was unchanged by YST and both gases were unchanged by CB and CB + YST. The in vitro disappearance of DM and neutral detergent fiber increased (P < 0.05) by 11.2% and 8.9%, 9% and 8.5%, and 12.1% and 10.2% in the case of CB, YST and CB + YST, respectively. Therefore, the dietary supplementation of CB and/or YST may improve ruminal fermentation and digestibility.
Ileal amino‐acid digestibility of wheat, autoclaved wheat and spaghetti by‐products for broiler chicks
Authors: ZAGHARI Mojtaba 
Published: August 2006

ABSTRACTAn experiment was conducted to determine true and apparent ileal amino‐acid digestibility of a native cultivar of wheat (Mahdavi), autoclaved wheat (120°C for 30 min) and spaghetti by‐products available in Iran. One hundred 21‐day‐old broiler chickens were fed a standard corn–soybean meal starter diet from day 0 to 28 post hatch. At 28 days 80 chicks were distributed according to possessing very nearly the same average bodyweight to 20 wire cages. The experimental units were allocated at random to five dietary treatments with four replicates per treatment. The basal diet contained corn and soybean meal as the major ingredients. Three test diets were formulated containing wheat, autoclaved wheat and spaghetti by‐products as the sole source of dietary protein and each test diet was combined with a basal diet 50:50 on a weight basis to form three assay diets. The apparent and true digestibility of amino acid in the test ingredients were estimated from those in the assay diets basal/test diet mixtures, using the difference method. The apparent and true amino‐acid digestibility of the test ingredients were significantly different (P < 0.01). Autoclaving of wheat increase its amino‐acid digestibility (P < 0.01). Among the test ingredients, the average ileal amino‐acid digestibility of spaghetti by‐products was higher than wheat and autoclaved wheat but it was lower than values for the basal diet (P < 0.01).
Bioavailability of methionine hydroxy analog‐free acid relative to DL‐methionine in broilers
Authors: PAYNE Robert L. , LEMME Andreas , SEKO Hiroaki , HASHIMOTO Yasushi , FUJISAKI Hirokazu , KORELESKI Jerzy , SWIATKIEWICZ Sylwester , SZCZUREK Witold , ROSTAGNO Horatio 
Published: August 2006

ABSTRACTThree experiments were conducted to determine and validate the relative bioefficacy of the liquid form of hydroxy analog (liquid MHA‐FA) to that of DL‐methionine (Met) in male broilers. In experiments 1 and 2, 945 and 550 male broilers were fed either a Met‐deficient basal diet, or the basal diet supplemented with four and five equimolar levels of each Met source, respectively. In experiment 3, 1232 male broilers were fed either a Met‐deficient basal diet, or the basal diet with three levels (low, moderate, or high) of liquid MHA‐FA or DL‐Met at 65% of the liquid MHA‐FA level. Growth performance improved in all trials, regardless of the Met source, relative to those broilers fed the basal diet. In experiments 1 and 2, the bioefficacy estimates for liquid MHA‐FA relative to DL‐Met on a product basis were: 50% and 64% for weight gain, 51% and 59% for the feed conversion ratio, and 54% and 48% for breast‐meat yield, respectively. In experiment 3, there were no differences between the DL‐Met or liquid MHA‐FA treatments, and the broilers fed liquid MHA‐FA were 68% as efficient on a product basis as those fed DL‐methionine for weight gain. The results from these three trials indicate that the bioefficacy of liquid MHA‐FA relative to DL‐methionine is 57% on a product basis on average across all criteria tested.
Effect of propionate, pyruvate and β‐hydroxybutyric acid on pyruvate carboxylase mRNA expression of in vitro culture bovine hepatocytes
Authors: XU Chuang , WANG Zhe 
Published: August 2006

ABSTRACTThe objective was to detect the effect of propionate, pyruvate and β‐hydroxybutyric acid on pyruvate carboxylase mRNA expression in in vitro culture bovine hepatocytes through a quantity reverse transcription polymerase chain reaction method. Pyruvate carboxylase is a key enzyme in the liver gluconeogenesis of ruminants and plays an important role in the negative energy balance of peri‐parturient dairy cows. The effect of propionate, pyruvate and β‐hydroxybutyric acid on pyruvate carboxylase mRNA expression at cell level is presented in this article. In experiment 1, the various concentrations of propionate from 0 mmol/L to 11.5 mmol/L, were added to the hepatocytes media. The results indicate that the level of pyruvate carboxylase mRNA was significantly enhanced accompanying increased propionate concentrations in the media (P < 0.01) and high concentrations of propionate did not inhibit the levels of pyruvate carboxylase mRNA. In experiment 2, pyruvate in concentrations from 0 mmol/L to 12 mmol/L was added to the media. The results indicate that the levels of pyruvate carboxylase mRNA were significantly enhanced when concentrations of pyruvate increased from 0 mmol/M to 4 mmol/M and decreased when concentrations of pyruvate increased from 8 mmol/M to 12 mmol/M (P < 0.01). In experiment 3, β‐hydroxybutyric acid of various concentrations from 0 mmol/L to 3.0 mmol/L was added to the media. The results indicate that pyruvate carboxylase mRNA levels increased slightly when concentrations of β‐hydroxybutyric acid were less than 1 mmol/L, and pyruvate carboxylase mRNA levels decreased significantly when they exceeded 2 mmol/L or 3 mmol/L (P < 0.01). There results suggest that β‐hydroxybutyric acid inhibits PC mRNA expression.
OPTIMIZATION OF SPRAY DRYING CONDITIONS FOR PRODUCTION OF BIFIDUS MILK POWDER FROM COW MILK
Authors: SELVAMUTHUKUMARAN M. , SHUKLA SHIV SHANKAR 
Published: August 2006

ABSTRACT Bifidus milk powder was prepared by supplementing cow's milk with predetermined level of additives to obtain slurry of desired concentration. The slurry was sterilized, cooled and inoculated with 24‐h‐old bulk culture of Bifidobacterium bifidum at 10% and incubated at 37C for 24 h, cooled and dried in SM Scientech Lab model spray dryer with predetermined spray drying conditions. The bifidus milk powder contains bifidobacteria counts from 1.88 × 109 to 15.80 × 109 cells/g dry weight and their percent survival was 4.17–35.11%. Maximum survival was obtained by using the following spray drying conditions: inlet temperature of 164.02C, slurry concentration of 25.62% total soluble solids and air pressure of 2.5 kg/cm2. The high temperature and air pressure of spray drying markedly influenced the color and appearance of final product. The inlet temperature and air pressure showed a significant effect on survival of bifidobacteria in the final product.
PREDICTING SENSORY ATTRIBUTE INTENSITIES AND CONSUMER ACCEPTANCE OF STORED ROASTED PEANUTS USING INSTRUMENTAL MEASUREMENTS
Authors: LEE C.M. , RESURRECCION A.V.A. 
Published: August 2006

ABSTRACT The objective of this study was to predict the sensory properties of stored roasted peanuts using instrumental methods. Roasted peanuts were stored at 20 treatment combinations of temperature (23, 30, 35 and 40C) and water activity (Aw; 0.33, 0.44, 0.54, 0.67 and 0.75 Aw), then evaluated after storing for up to 91 days using descriptive analysis (n = 12) and instrumental methods. Stored samples were also evaluated by consumers (n = 50). Regression models (adj. R2 ≥ 0.70) indicated that increasing storage Aw resulted in decreasing color lightness (L value). Increasing storage time and Aw increased both measured Aw and percent moisture of roasted peanuts. Sensory texture attribute intensities were best predicted by percent moisture (adj. R2 ≥ 0.78), whereas consumer ratings were best predicted (adj. R2 ≥ 0.74) by color or percent moisture. Instrumental texture analyses did not predict descriptive or consumer ratings. While percent moisture was the best predictor of consumer acceptance of stored roasted peanuts, color was an excellent alternative predictor and employed a much simpler assay.
DETECTION OF STAPHYLOCOCCAL ENTEROTOXIN A FROM RICOTTA CHEESE BY CELL CULTURE
Authors: NORMANNO G. , DAMBROSIO A. , QUAGLIA N.C. , LORUSSO V. , MERICO A. , GERMINARIO G.L. , ABENANTE R.P. , NARCISI D. , FIRINU A. , CELANO G.V. 
Published: August 2006

ABSTRACT Staphylococcal food poisoning (SFP) is a very common foodborne disease. Milk and dairy products are frequently contaminated with enterotoxigenic Staphylococcus aureus, which are often involved in SFP. These foods may become contaminated owing to subclinical staphylococcal mastitis or during handling, storage and trade. For sanitary purposes, an effective approach is to detect the staphylococcal enterotoxins directly in foods, rather than detect, count and type the isolated S. aureus strains, because the toxin is the causative agent of foodborne illness. This paper illustrates a cell‐based bioassay that uses the PEB (bovine embryo lung cells) cell line to detect staphylococcal enterotoxin type A (SEA) directly from artificially contaminated ricotta cheese. The test was able to detect SEA in the contaminated samples after 24 and 48 h of incubation at 37C, while results were uncertain when the samples were incubated for 72 h. The test proved to be easy to use and rapidly provided results.
TOTAL AND SOLUBLE DIETARY FIBER VARIATION IN CYAMOPSIS TETRAGONOLOBA (L.) TAUB. (GUAR) GENOTYPES
Authors: KAYS SANDRA E. , MORRIS J.B. , KIM YOOKYUNG 
Published: August 2006

ABSTRACT The endosperm of guar seed is the source of a soluble hydrophilic polysaccharide gum that is used as an emulsifier, thickener and stabilizer in a wide range of foods and is part of the seed total dietary fiber (TDF). This study examined the content and variation in TDF and soluble dietary fiber (SDF) in seeds of guar, Cyamopsis tetragonoloba (L.) Taub., accessions with diverse morphological traits. TDF and SDF, respectively, made up 52–58% (n = 9 accessions) and 26–32% (n = 8 accessions) of seed dry weight. Both TDF and SDF displayed significant genotypic variability. The magnitude of the variability indicates the possibility of improving these traits through plant breeding. Variability of protein, lipid, ash and dry matter content of seed was also observed.
ACOUSTIC IMPULSE RESPONSE FOR MEASURING THE FIRMNESS OF MANDARIN DURING STORAGE
Authors: WANG JUN , GÓMEZ ANTIHUS HERNÁNDEZ , PEREIRA ANNIA GARCIA 
Published: August 2006

ABSTRACT The objective of this research was to evaluate the ability of acoustic impulse response for monitoring the mandarin firmness change during storage. The dominant resonant frequency, stiffness coefficient (SC) and elasticity coefficient (EC) decrease with storage time. A good correlation was established between the acoustic parameters (SC and EC) and fruit compression force, and the correlation coefficients were 0.88 and 0.92, respectively. Acoustic impulse response gives a good indication of firmness change for mandarin during storage. The change of EC was more prominent (greatest), and hence it can be a better index of mandarin firmness. The nondestructive acoustic test might replace conventional destructive test for mandarin to determine fruit firmness and expected shelf life.
CHARACTERIZATION OF RECONSTITUTED MILK POWDER BY ULTRASOUND SPECTROSCOPY
Authors: MEYER STEFAN , RAJENDRAM VIJAYA S. , POVEY MALCOLM J.W. 
Published: August 2006

ABSTRACT When instant milk powder (IMP) is reconstituted with water, the product should resemble fresh milk. However, undissolved particles were found at the surface and in the bulk of the product. A visual reconstitution test (RT) is made on IMP to determine the reconstituted quality of the product. This test is directly linked to the presence of the undissolved particles. The particles found at the surface are formed by clustered liquid‐fat aggregates, which rise to the top of the milk and may give an impression of spoiled milk. The particles found in the bulk are small particles in the solution mostly composed of a protein gel. Because the repeatability and precision of the RT are very poor, a quantitative analytical technique is desirable. In this study we investigated five different quality milk powders by an ultrasound spectroscopy technique. The ultrasonic velocity and attenuation parameters were measured with a frequency scanning pulse echo reflectometer. We found that the ultrasonic velocity cannot be correlated to RT because the predominant phenomenon that affects the ultrasonic velocity is the physical state of the different components of the milk matrix (liquid fat, crystalline fat and lactose crystals), and this physical state is not a significant factor in powder quality. However, the ultrasonic attenuation coefficient is well correlated with RT. This is because, between two different quality powders, the most important factor that causes variation in the attenuation is scattering, correlated to particle size and to volume fraction rather than by the composition or physical state of the matrix and the same particle size factor, and volume fraction factor characterizes the powder reconstitution's quality.
PHYSICAL AND SENSORY CHARACTERISTICS OF FRIED COWPEA (VIGNA UNGUICULATA L. WALP) PASTE FORMULATED WITH SOY FLOUR AND EDIBLE COATINGS
Authors: HUSE H.L. , HUNG Y.‐C. , MCWATTERS K.H. 
Published: August 2006

ABSTRACT Akara, a popular West African fried food made from dry cowpeas, contains about 31% fat on a dry weight basis. Previous work in our laboratory showed that akara made from a 94% cowpea flour/6% soy flour blend plus edible coatings absorbed 26% less oil during frying than akara made from 100% cowpea. The objective of the present study was to determine the quality and acceptance of modified akara, either freshly fried (one‐stage) or partially fried/frozen/thawed/finish‐fried (two‐stage) as would be employed in the home or a foodservice setting. Soy‐substituted akara was firmer than freshly fried, 100% cowpea (control) akara. Methylcellulose‐coated akara was significantly different in total color from the control. Consumer acceptance studies indicated that, compared with two‐stage fried/100% cowpea akara, the two‐stage fried/6% soy formulation had similar hedonic ratings for flavor, texture, oiliness and overall acceptance. Sensory evaluation also indicated that two‐stage fried/6% soy akara with edible coatings was considered unacceptable (ratings < 5.0).
BITTER TASTE AND PHENOLIC COMPOUNDS IN EXTRA VIRGIN OLIVE OIL: AN EMPIRICAL RELATIONSHIP
Authors: SILIANI SILVIA , MATTEI ALISSA , INNOCENTI LUCA BENEVIERI , ZANONI BRUNO 
Published: August 2006

ABSTRACT Bitter taste of extra virgin olive oil is known to be affected by the phenolic composition. However, contribution of each individual phenol to this sensory note has not been clearly defined. The aims of this study were to verify whether there was a relationship between bitter sensation and phenolic compound concentration, to determine which compounds were involved in bitter taste and to evaluate quantitatively this correlation. Results confirmed that a positive correlation did exist between total phenolic amount and bitter intensity. Data processing showed that this correlation was significantly dependent upon a relationship between oleuropein aglycon (3,4‐DHPEA‐EA) and bitter intensity. An empirical exponential model was set up and validated.
Characterization of the Pilin Ortholog of theHelicobacter pyloriType IVcagPathogenicity Apparatus, a Surface-Associated Protein Expressed during Infection
Authors: Andrzejewska Joanna , Lee Sae Kyung , Olbermann Patrick , Lotzing Nina , Katzowitsch Elena , Linz Bodo , Achtman Mark , Kado Clarence I. , Suerbaum Sebastian , Josenhans Christine 
Published: August 2006

ABSTRACTTheHelicobacter pylori cagpathogenicity island (cagPAI) encodes components of a type IV secretion system (T4SS) involved in host interaction and pathogenicity. Previously, sevencagPAI proteins were identified as homologs ofAgrobacterium tumefaciensVir proteins, which form a paradigm T4SS. The T pilus composed of the processed VirB2 pilin is an external structural part of theA. tumefaciensT4SS. InH. pylori,cag-dependent assembly of pili has not been observed so far, nor has a pilin (VirB2) ortholog been characterized. We have here identified, using a motif-based search, anH. pylori cagisland protein (HP0546) that possesses sequence and predicted structural similarities to VirB2-like pilins of other T4SSs. The HP0546 protein displays interstrain variability in its terminal domains. HP0546 was expressed as a FLAG-tagged fusion protein inEscherichia coli,A. tumefaciens, andH. pyloriand was detected as either two or three bands of different molecular masses in the insoluble fraction, indicating protein processing. As reported previously, isogenicH. pylorimutants in the putativecagpilin gene had reduced abilities to inducecagPAI-dependent interleukin-8 secretion in gastric epithelial cells. Fractionation analysis ofH. pylori, using a specific antiserum raised against an N-terminal HP0546 peptide, showed that the protein is partially surface exposed and that its surface localization depended upon an intactcagsystem. By immunoelectron microscopy, HP0546 was localized in surface appendages, with surface exposure of an N-terminal epitope. Pronounced strain-to-strain variability of this predicted surface-exposed part of HP0546 indicates a strong selective pressure for variation in vivo.
Global Regulatory Impact of ClpP Protease ofStaphylococcus aureuson Regulons Involved in Virulence, Oxidative Stress Response, Autolysis, and DNA Repair
Authors: Michel Antje , Agerer Franziska , Hauck Christof R. , Herrmann Mathias , Ullrich Joachim , Hacker Jörg , Ohlsen Knut 
Published: August 2006

ABSTRACTStaphylococcus aureusis an important pathogen, causing a wide range of infections including sepsis, wound infections, pneumonia, and catheter-related infections. In several pathogens ClpP proteases were identified by in vivo expression technologies to be important for virulence. Clp proteolytic complexes are responsible for adaptation to multiple stresses by degrading accumulated and misfolded proteins. In this reportclpP, encoding the proteolytic subunit of the ATP-dependent Clp protease, was deleted, and gene expression of ΔclpPwas determined by global transcriptional analysis using DNA-microarray technology. The transcriptional profile reveals a strong regulatory impact of ClpP on the expression of genes encoding proteins that are involved in the pathogenicity ofS. aureusand adaptation of the pathogen to several stresses. Expression of theagrsystem andagr-dependent extracellular virulence factors was diminished. Moreover, the loss ofclpPleads to a complete transcriptional derepression of genes of the CtsR- and HrcA-controlled heat shock regulon and a partial derepression of genes involved in oxidative stress response, metal homeostasis, and SOS DNA repair controlled by PerR, Fur, MntR, and LexA. The levels of transcription of genes encoding proteins involved in adaptation to anaerobic conditions potentially regulated by an Fnr-like regulator were decreased. Furthermore, the expression of genes whose products are involved in autolysis was deregulated, leading to enhanced autolysis in the mutant. Our results indicate a strong impact of ClpP proteolytic activity on virulence, stress response, and physiology inS. aureus.
The Entry Mechanism of Membrane-Containing Phage Bam35 Infecting
Bacillus thuringiensis
Authors: Gaidelytė Aušra , Cvirkaitė-Krupovic Virginija , Daugelavicius Rimantas , Bamford Jaana K. H. , Bamford Dennis H. 
Published: August 2006

ABSTRACT

The temperate double-stranded DNA bacteriophage Bam35 infects gram-positive
Bacillus thuringiensis
cells. Bam35 has an icosahedral protein coat surrounding the viral membrane that encloses the linear 15-kbp DNA genome. The protein coat of Bam35 uses the same assembly principle as that of PRD1, a lytic bacteriophage infecting gram-negative hosts. In this study, we dissected the process of Bam35 entry into discrete steps: receptor binding, peptidoglycan penetration, and interaction with the plasma membrane (PM). Bam35 very rapidly adsorbs to the cell surface, and
N
-acetyl-muramic acid is essential for Bam35 binding. Zymogram analysis demonstrated that peptidoglycan-hydrolyzing activity is associated with the Bam35 virion. We showed that the penetration of Bam35 through the PM is a divalent-cation-dependent process, whereas adsorption and peptidoglycan digestion are not.