bluuebunny/crossref_metadata_2025_split huggingface dataset:
Molecular mechanisms involved in the actions of apotransferrin upon the central nervous system: Role of the cytoskeleton and of second messengers
Authors: Marta Cecilia B. , Davio Carlos , Pasquini Laura A. , Soto Eduardo F. , Pasquini Juana M. 
Published: October 2002

AbstractApotransferrin (aTf), intracranially administered into newborn rats, produces increased myelination with marked increases in the levels of myelin basic protein (MBP), phospholipids and galactolipids, and mRNAs of MBP and 2′, 3′ cyclic nucleotide 3′‐phosphohydrolase (CNPase). Cytoskeletal proteins such as tubulin, actin, and microtubule‐associated proteins are also increased after aTf injection. In contrast, almost no changes are observed in myelin proteolipid protein (PLP) or in its mRNA or cholesterol. In the present study, we used brain‐tissue slices and cell cultures highly enriched for oligodendroglia to investigate signaling pathways involved in the action of aTf, and to find out whether cytoskeletal integrity and dynamics were essential for its action upon the neural expression of certain genes. Treatment of brain‐tissue slices with aTf produced a marked increase in the expression of MBP, CNPase, and tubulin mRNAs. Colchicine, cytochalasin, and taxol severely reduced the effect of aTf. Addition to cultures of an antibody against transferrin receptor (TfR), protein kinase inhibitors, or a cyclic AMP (cAMP) analogue showed that a functionally intact TfR was necessary, and that tyrosine kinase, protein kinase C and A, as well as calcium‐calmodulin‐dependent kinase (Ca‐CaMK) activities appeared to mediate aTf actions upon the expression of the above mentioned genes. Changes in the levels of phosphoinositides and cAMP induced by aTf in oligodendroglial cell (OLGc) cultures correlated with these results and coincide with an activation of the cyclic response element binding protein (CREB) and of mitogen activated protein kinases. The increased expression of certain myelin genes produced by aTf appear to be mediated by interaction of this glycoprotein with its receptor, by the cytoskeleton of the OLGc, and by a complex activation of protein kinases which lead to CREB phosphorylation. © 2002 Wiley‐Liss, Inc.
Chronology of the last recession of the Greenland Ice Sheet
Authors: Bennike Ole , Björck Svante 
Published: October 2002

AbstractA new deglaciation chronology for the ice‐free parts of Greenland, the continental shelf and eastern Ellesmere Island (Canada) is proposed. The chronology is based on a new compilation of all published radiocarbon dates from Greenland, and includes crucial new material from southern, northeastern and northwestern Greenland. Although each date provides only a minimum age for the local deglaciation, some of the dates come from species that indicate ice‐proximal glaciomarine conditions, and thus may be connected with the actual ice recession. In addition to shell dates, dates from marine algae, lake sediments, peat, terrestrial plants and driftwood also are included. Only offshore and in the far south have secure late‐glacial sediments been found. Other previous reports of late‐glacial sediments (older than 11.5 cal. kyr BP) from onshore parts of Greenland need to be confirmed. Most of the present ice‐free parts of Greenland and Nares Strait between Greenland and Ellesmere Island were not deglaciated until the early Holocene. Copyright © 2002 John Wiley & Sons, Ltd.
An enzyme‐based method for the rapid determination of sucrose, glucose and fructose in sugar beet roots and the effects of impact damage and postharvest storage in clamps
Authors: Spackman Victoria M T , Cobb Andrew H 
Published: October 2002

AbstractA high‐throughput enzyme‐coupled assay is described for the determination of sucrose, glucose and fructose in sugar beet roots. This method is sensitive, rapid and inexpensive and has been used to highlight the increases in sucrose loss following root stresses such as freezing or aggressive harvesting. Sugar beet roots lose 12.5% of their sucrose following an episode of impact damage greater than 2 J, rising to 19.7% loss after 8 J, with concurrent increases in glucose and fructose. Increases in glucose and fructose are particularly pronounced following a period of clamp storage (up to 2.3 and 3.3 µg mg−1 fresh weight, respectively).© 2001 Society of Chemical Industry
Effect of different organic growing conditions on quality of cooked potatoes
Authors: Thybo Anette K , Mølgaard Jens Peter , Kidmose Ulla 
Published: October 2002

AbstractIn 1997 and 1998 the effect of six different organic treatments on the chemical, rheological and sensory quality of cooked potatoes was investigated. Cattle slurry and cattle deep litter were each applied to sandy soil in three ways. The type of manure applied gave the most distinct effect on sensory quality. Manuring with slurry decreased dry matter, starch and phytic acid and increased N and rheological properties (modulus of deformability, stress, strain) significantly compared with deep litter manuring. Maturity of tubers was assumed to be the main cause of these differences. Regarding the sensory quality of potatoes, minor differences were found among the organic treatments investigated. Potatoes manured with slurry were slightly moister and seemed to have higher discolouration and off‐odour and lower yellowness than potatoes manured with deep litter. Mealiness was highest when composted deep litter was ploughed in and lowest when deep litter and straw were ploughed in. The observed differences in sensory quality are presumably an effect of availability of N in the manure. Chlorogenic acid was the only phenolic acid that was affected by the organic treatments. The variation in phenolic acid and scopoletin contents did not seem to influence the off‐taste of potatoes. As the sensory quality of potatoes produced by different organic treatments had not been addressed previously, this study revealed interesting results.© 2001 Society of Chemical Industry
Atypical antibody specificity: advancing the development of a generic assay for sulphonamides using heterologous ELISA
Authors: Spinks C A , Wyatt G M , Everest S , Jackman R , Morgan M R A 
Published: October 2002

AbstractDevelopment of immunoassays with broad specificity recognition of the sulphonamide drugs has proved surprisingly difficult in previous work. We have taken an antiserum specific for sulphachlorpyridazine in an ELISA system homologous for immunogen and solid phase conjugate and used it in a heterologous ELISA format. The assay proved to have broad specificity, recognising 15 out of 21 drugs tested. Despite low cross‐reactivity (<1%) for seven of the drugs tested, a fully optimised assay could prove useful as a multiresidue method for the group of drugs. The results provide evidence regarding the binding characteristics of the antibody and the immunogenicity of the target.© 2002 Society of Chemical Industry
Wet separation of wheat flours into starch and gluten fractions: the combined effects of water to flour ratio–dough maturation time and the effects of flour aging and ascorbic acid addition
Authors: Dik Tunay , Yöndem‐Makascıoğlu Füsun , Aytaç Cem H , Kıncal N Suzan 
Published: October 2002

AbstractThe process of making a dough, allowing time for maturation, dispersing the dough in water and wet sieving/washing to obtain a protein fraction and starch milk was studied using response surface methodology by changing the water to flour ratio in dough making (400–710 g kg−1), maturation time (45–660 s) and the type of flour. Two grades of bread wheat flour and durum clear flour were studied. The effects of aging at ambient temperature for up to 29 days and the addition of ascorbic acid at 100 or 500 mg kg−1 flour on separation behaviour were also studied for freshly milled high‐grade (65% extraction) bread wheat flours at constant maturation time, 600 s, and at optimum farinograph water absorption value. The quantities and dry matter contents of the protein fraction and starch milk were measured; a sample of starch milk was centrifuged to obtain decantate, tailings and prime starch fractions, and the dry matter contents of each were determined. All the dried samples were also analysed for protein content. The fractional recoveries of dry matter and protein in the protein fraction, prime starch, tailings and decantate were calculated for each experiment. The acid values of flour oils were also determined on some aged flour samples. The results indicated superior separation characteristics in high‐grade wheat flour compared with lower‐grade flours. The water to flour ratio was more influential than maturation time within the range studied. Contrary to the initial expectation, no statistically significant effect of flour aging was observed in the studies with no additive, and ascorbic acid addition was not found to improve the wet separation behaviour, the separation behaviour becoming even worse at the 100 mg kg−1 level. Acid value showed a slight increase with time.© 2002 Society of Chemical Industry
Separation of bread wheat flours into starch and gluten fractions: effect of water temperature alone or in combination with water to flour ratio
Authors: Yöndem‐Makascıoğlu Füsun , Dik Tunay , Kıncal N Suzan 
Published: October 2002

AbstractTwo different commercial bread wheat flours (BF‐I, 65% extraction and BF‐V, 86% extraction) were separated into gluten and starch milk by making a dough, allowing some time for maturation, dispersing the dough in water and wet sieving/washing. The effect of using of warm water (20–45 °C) for dough making and washing on separation was studied for BF‐I flour at 640 g kg−1 water to flour ratio of and 300 s maturation time, and the separation was found to improve with increase in temperature. The combined effects of water temperature (20–50 °C) and water to flour ratio (640–780 g kg−1 for BF‐I and 620–870 g kg−1 for BF‐V) were studied at 600 s maturation time. The quantities and dry matter contents of the gluten fraction and starch milk were measured; a sample of starch milk was centrifuged to obtain decantate, tailing and prime starch fractions, and the dry matter contents of each were determined. All the dried samples were also analysed for protein content, and the fractional recoveries of dry matter and protein in the gluten fraction, prime starch, tailings and decantate were calculated. The results indicated the optimum point for BF‐I flour to be the combination of optimum farinograph water absorption and 40 °C. BF‐V showed very poor separation behaviour within the ranges studied. At the optimum farinograph water absorption the use of warm water for dough making and 20 °C water for washing steps was also tried, but no significant improvement over the 20 °C results was obtained.© 2002 Society of Chemical Industry
Feeding value, in vitro digestibility and in vitro gas production of different by‐products for ruminant nutrition
Authors: Megías M Dolores , Hernández Fuensanta , Madrid Josefa , Martínez‐Teruel Antonio 
Published: October 2002

AbstractNine by‐products used in animal nutrition were examined for their nutritive value by determining the chemical composition (crude protein, crude fat (ether extract), neutral detergent fibre, acid detergent fibre, lignin), in vitro organic matter digestibility and rumen fermentation kinetics (from gas production curves measured in vitro). The by‐products studied were giant pumpkin, red pepper, stem broccoli, brewer's grain, fresh artichoke, scalded artichoke, lemon peel, orange peel and melon. The nutritive value was very variable, depending on the by‐product and on the process applied to the material during industrial processing. In vitro gas production was measured for 500 mg dry matter in quadruplicate at 39 °C after 6, 12, 24, 36, 48 and 72 h of incubation and fitted to single‐pool exponential equations. The fermentation kinetics indicated that brewer's grain was the only by‐product which fitted well with the p = a + b(1 − e−ct) equation model; all other by‐products had a very fast degradation rate and their gas production fitted the equation p = b(1 − e−c(t−L)), because in the other exponential model a was negative.© 2002 Society of Chemical Industry
In vitro digestibility based on fish crude enzyme extract for prediction of feed quality in growth trials
Authors: Rungruangsak‐Torrissen K , Rustad A , Sunde J , Eiane S A , Jensen H B , Opstvedt J , Nygård E , Samuelsen T A , Mundheim H , Luzzana U , Venturini G 
Published: October 2002

AbstractBiochemical structure of protein (reactive SH content, content ratio of SH/SS and concentration of D‐Asp as % of total (D + L)‐Asp) indicating digestibility of dietary protein was changed under different processing conditions. Based on fish crude enzyme extract, in vitro digestibility of different fish materials processed under different conditions correlated positively with reactive SH content and content ratio of SH/SS and negatively with D‐Asp concentration. In vitro digestion of different experimental feeds, based on Atlantic salmon crude enzyme extracts, was studied in association with growth trials in order to investigate its value as a criterion for industrial strategy in predicting feed quality. Crude enzymes were extracted from the pyloric caeca before feeding. Significant differences in in vitro digestibility between the experimental feeds were observed whereby there would be differences in feed conversion efficiency within 3 months of feeding. There were associations between the in vitro digestibility and other parameters for dietary quality, such as mink digestibility and the biochemical structure parameters of the dietary protein due to different processing conditions. Crude enzyme extracts from rainbow trout and European seabass were also used for in vitro digestibility study of different experimental feeds by standardising trypsin activity to that of Atlantic salmon crude enzyme extract. The results indicated that different fish species have different digestion ability to the same feed types, and the effective time for feed utilisation and growth is dependent on fish sensitivity and the extent of difference in digestibility between the feeds consumed as observed in the Atlantic salmon trials. For the species investigated, sensitivity ranking of the enzymes to feed quality under the condition studied was Atlantic salmon > rainbow trout > European seabass. The results indicated that in vitro digestibility study of experimental feeds using pyloric caecal crude enzyme extract from a specific species at an age of interest could be a practical, quick and reliable method for testing feed quality in growth trials. By standardising the crude enzyme extract with regards to trypsin activity, the in vitro digestibility values could be comparable not only within the same species but also between different species.© 2002 Society of Chemical Industry
Possible nutritional and health‐related value promotion in orange juice preserved by high‐pressure treatment
Authors: de Ancos Begoña , Sgroppo Sonia , Plaza Lucía , Cano M Pilar 
Published: October 2002

AbstractEffects of high‐pressure treatment on the orange juice carotenoids (β‐carotene, α‐carotene, zeaxanthin, lutein and β‐cryptoxanthin) associated with nutritional (vitamin A) and health‐related (radical‐scavenging capacity) values were investigated. Various high‐pressure treatments (50–350 MPa) combined with different temperatures (30 and 60 °C) and times (2.5, 5 and 15 min) of treatment were assayed. The carotenoid content of the orange juice was analysed by HPLC‐UV, the vitamin A value was determined as retinol equivalents (RE) and the free radical‐scavenging capacity was evaluated using the DPPH (2,2‐diphenyl‐1,1‐picrylhydrazyl) radical model system. A storage study was carried out at refrigeration temperature (4 °C). High‐pressure treatments at 350 MPa produced significant increases of 20–43% in the carotenoid content of fresh orange juice (from 3.99 to 4.78–5.70 mg l−1). A non‐uniform behaviour of high‐pressure treatments was detected. An increase in time (beyond 5 min) or temperature (above 30 °C) of treatment did not improve the amount of carotenoids extracted. Owing to better extraction of carotenoids, an increase in vitamin A value from 164 to 238 RE l−1 (45%) was achieved with the 350 MPa/30 °C/5 min treatment. No correlation was found between the increase in carotenoid amount extracted and the free radical‐scavenging activity.© 2002 Society of Chemical Industry
Effects of exogenous fibrolytic enzymes on epiphytic microbial populations and in vitro digestion of silage
Authors: Wang Yuxi , McAllister Tim , Rode Lyle , Beauchemin Karen , Morgavi Diego , Nsereko Victor , Iwaasa Alan , Yang Wen 
Published: October 2002

AbstractEpiphytic microbial populations, reducing sugar (RS) concentrations and in vitro fermentation were measured in unsterilised and sterilised barley silage and corn silage treated with an exogenous enzyme preparation. Enzyme treatments comprised spraying silages (10 ml kg−1 DM) with a xylanase/β‐glucanase enzyme preparation or with water or autoclaved enzyme (controls). In Experiment 1, autoclaving the silages increased (P < 0.05) concentrations of RS present 24 h after treatment. Enzymes increased (P < 0.05) RS in both fresh and autoclaved silages, more so (P < 0.05) with autoclaving than without. Autoclaved enzymes did not affect RS concentrations relative to the (water) controls. Aerobic exposure of corn silage numerically increased microbial numbers; no microbial viability was detected in autoclaved silages. Enzymes increased (P < 0.05) total bacterial counts in all silage types, and this effect was more pronounced on aerobically exposed silage. In Experiment 2, RS concentrations were determined 0 and 24 h after enzyme treatment of silages unsterilised or sterilised with ethylene oxide (EO). Irrespective of EO or silage type, RS concentrations were higher (P < 0.05) 24 h after enzyme treatment than immediately after (0 h). In enzyme‐treated silages, 24 h RS concentrations were higher (P < 0.05) with EO than without. Reducing epiphytic microbiota by sterilisation conserved enzyme‐liberated RS in the silages. Aerobic exposure before applying enzymes enhanced RS‐associated increases in microbial numbers. Enzymes effectively released RS from silages, but utilisation of the RS by inherent epiphytic micro‐organisms may limit their availability to the ruminant. By releasing RS, exogenous enzymes may encourage silage deterioration if the interval between treatment and feeding is excessive. During in vitro incubation of freeze‐dried silages (Experiment 3), incorporation of 15N into microbial N was decreased by enzyme applied to fresh silage (before drying), but increased by enzyme applied after the silage had been dried. Moisture level of feeds and epiphytic microbial populations may influence the effectiveness of enzyme treatment for enhancing utilisation of feeds by ruminants.For the Department of Agriculture and Agri‐Food, Government of Canada. © Minister of Public Works and Government Services Canada 2002. Published for SCI by John Wiley & Sons, Ltd
L‐Phenylalanine ammonia‐lyase activity and concentration of phenolics in developing olive (Olea europaea L cv Arbequina) fruit grown under different irrigation regimes
Authors: Tovar M Jesús , Romero M Paz , Girona Joan , Motilva M José 
Published: October 2002

AbstractChanges in L‐phenylalanine ammonia‐lyase (PAL, EC 4.3.1.5) activity and total phenolic, ortho‐diphenolic and fat contents of olive flesh in response to different irrigation treatments applied to olive tree cv Arbequina were studied during fruit ripening. Results indicate that the fat content of olive flesh at harvest was not affected by irrigation, although olives from the most heavily irrigated treatment reached their final fat content (dry weight) earlier than those from other irrigation treatments. PAL activity and phenolic content, expressed on a dry weight basis, decreased during fruit development and were affected by irrigation, being lowered as the water supplied increased. Good correlations were established between PAL enzymatic activity and the polyphenol and ortho‐diphenol contents of olive flesh, indicating that PAL is involved in the phenolic metabolism of olive fruit. The phenolic content of the oil depends on the PAL activity in the fruit, which varies with changes in water status.© 2002 Society of Chemical Industry
Effect of extraction conditions on composition, surface activity and rheological properties of protein isolates from flaxseed (Linum usitativissimum L)
Authors: Krause Jens‐Peter , Schultz Manfred , Dudek Steffi 
Published: October 2002

AbstractFlaxseed protein isolates were prepared by micellisation (FM) and isoeletric precipitation (FI). The influence of preparation conditions on composition and functional properties was investigated. Contents of 0.6% phytic acid and 2.3% pentosans were found for FI, whereas FM was almost phytic acid‐free and had a low content of pentosans (0.6%). Chromatography and electrophoresis identified the 11S globulin (linin) as the main protein fraction in both isolates. Protein solubility, water‐ and oil‐binding capacities, emulsification and rheological properties of dispersions and gels were measured at pH 8 and 3. For the latter, interactions of protein with phytic acid and pentosans are highly probable. FI possesses a lower solubility (about 40–50%) and an overall higher water‐binding capacity than FM. For FI dispersions a higher storage modulus G′ than loss modulus G″ was measured, clearly pointing to the formation of protein networks. Moreover, FI formed stronger gels than FM (G′ about fivefold). The emulsifying activity, however, was distinctly lower for FI. These results point to enhanced complexation and aggregation of the isoelectric‐precipitated protein isolate.© 2002 Society of Chemical Industry
Use of soaking to enhance the bioavailability of iron and zinc from rice‐based complementary foods used in the Philippines
Authors: Perlas Leah A , Gibson Rosalind S 
Published: October 2002

AbstractComplementary foods used in the Philippines are predominantly rice‐based, although enrichment with mung beans and sesame seeds is recommended despite their high content of phytic acid, a potent inhibitor of iron and zinc absorption. We have investigated the effect of soaking on the inositol penta‐ (IP5) and hexaphosphate (IP6) (analysed by HPLC), zinc, iron and calcium (via AAS) content of rice‐based complementary foods with and without the addition of mung beans and sesame seeds. Soaking rice flour for 1, 6 and 12 h at 30 °C reduced the content of IP5 + IP6 by 60, 65 and 98% respectively, with only slight changes in zinc, iron and calcium. Levels of IP5 + IP6 were reduced by 10 and 47% by soaking mung bean flour, but not whole beans, for 1 and 6 h respectively. In conclusion, soaking can be used to reduce the IP5 and IP6 content of complementary foods based on mung bean flour and/or rice flour and thus enhance the bioavailability of iron and zinc.© 2002 Society of Chemical Industry