bluuebunny/crossref_metadata_2025_split huggingface dataset:
Vitamin D3 supports osteoclastogenesis via functional vitamin D response element of human RANKL gene promoter
Authors: Kitazawa Sohei , Kajimoto Kazuyoshi , Kondo Takeshi , Kitazawa Riko 
Published: July 2003

AbstractReceptor activator of NF‐κB ligand (RANKL) has been identified as requisite for osteoclastogenesis. To elucidate the molecular mechanism that conducts its catabolic action on bone, the effect of 1α,25 dihydroxyvitamin D3 (1α,25(OH)2D3) on osteoclastogenesis and RANKL mRNA expression was examined by coculture, RT‐PCR and nuclear run‐on studies. By accelerating the transcription rate of the RANKL gene in SaOS2 osteoblastic cells, 1α,25(OH)2D3 enhanced in vitro osteoclast formation from peripheral monocytes. Cloning and characterization of the 5′‐flanking region of the human RANKL gene revealed that the basic promoter comprises inverted TATA‐ and CAAT‐boxes flanked by RUNX2 binding sites. Both electrophoresis mobility shift assay (EMSA) and transfection studies demonstrated that 1α,25(OH)2D3 activated human RANKL promoter through vitamin D responsive elements (VDRE) located at −1584/−1570 by binding VDR and RXRα heterodimers in a ligand‐dependent manner. The results provide direct evidence that 1α,25(OH)2D3 augments osteoclastogenesis by transactivating the human RANKL gene in osteoblastic cells through VDRE. J. Cell. Biochem. 89: 771–777, 2003. © 2003 Wiley‐Liss, Inc.
Effect of heat treatment and evaporation on patulin and some other properties of apple juice
Authors: Kadakal Çetin , Nas Sebahattin 
Published: July 2003

AbstractPatulin, hydroxymethylfurfural (HMF), colour and clarity values of 20 apple juice samples with different Brix contents were determined after heat treatment (90 and 100 °C for 5, 10, 15 and 20 min under atmospheric pressure) and evaporation (70 and 80 °C for 5, 10, 15 and 20 min) processes. As the heating and evaporation times increased, the concentration of patulin in the apple juice samples decreased. The 90 and 100 °C heat treatments resulted in reductions in patulin concentration of 18.81 and 25.99% respectively after 20 min; the corresponding values were 9.40 and 14.06% for 70 and 80 °C evaporation respectively. The increase in HMF was higher with heat treatment than with evaporation. Evaporation decreased the colour values of the samples, whereas heat treatment increased them.© 2003 Society of Chemical Industry
Comparative study on proteolysis of two species of bigeye snapper, Priacanthus macracanthus and Priacanthus tayenus
Authors: Benjakul Soottawat , Leelapongwattana Kittima , Visessanguan Wonnop 
Published: July 2003

AbstractProteolytic activity in muscle from two species of bigeye snapper (Priacanthus macracanthus and Priacanthus tayenus) was studied. Autolysis of mince and washed mince at 50 and 60 °C was compared. Higher degradation of myosin heavy chain was observed in both mince and washed mince from P macracanthus than in those from P tayenus, especially when the incubation time was increased. Autolysis of washed mince from both species was inhibited by soybean trypsin inhibitor, suggesting that myofibril‐associated proteases were serine proteases. When sarcoplasmic proteolytic activity in P macracanthus muscle was studied, two activity peaks with an optimum temperature of 60 °C were observed at pH 6.5 and 8.5. The activities of both peaks were mostly inhibited by soybean trypsin inhibitor, suggesting that the major protease was a serine protease. Major sarcoplasmic proteolytic activity in P macracanthus muscle was found at Mr 62 000 on sodium dodecyl sulphate substrate gel. For P tayenus sarcoplasmic proteolytic activity, two activity peaks with an optimum temperature of 60 °C were found at pH 5.0 and 8.5. The pH 5.0 peak activity was effectively inhibited by pepstatin A, while the pH 8.5 peak activity was inhibited by several inhibitors. The results indicated that various sarcoplasmic proteases were present in P tayenus muscle. The two species contained different sarcoplasmic proteases in terms of composition and activity level. P macracanthus muscle generally had higher sarcoplasmic proteolytic activities than P tayenus muscle. Copyright © 2003 Society of Chemical Industry
Macromolecular characteristics of ten yam (Dioscorea spp) starches
Authors: Rolland‐Sabaté Agnès , Georges Amani N'Guessan , Dufour Dominique , Guilois Sophie , Colonna Paul 
Published: July 2003

AbstractStarches from ten yam (Dioscorea) species were compared with those of maize, wheat, potato and cassava, and characterized by high‐performance size‐exclusion chromatography coupled with multiangle laser light scattering. Treatment with 95% (v/v) dimethylsulphoxide and microwave heating in a high‐pressure vessel led to complete dissolution of the starch samples. For yam starches, M̄w were between 1.88 × 108 and 3.27 × 108 g mol−1 and R̄G were between 258 and 396 nm. The hydrodynamic coefficients of amylopectins were between 0.36 and 0.44, indicating that those of maizes and esculenta 5 and dumetorum yam species had particularly highly branched structures. Multidimensional analysis of the macromolecular characteristics of yam starches indicated three classes: dumetorum cultivar (Dioscorea dumetorum), esculenta 5 cultivar (Dioscorea esculenta) and the other eight yam starches, including cultivars of Dioscorea alata and Dioscorea cayenensis‐rotundata species. Some yam starches were also leached at 90 °C. The macromolecular characteristics of the leached fractions confirmed the previous typology. Copyright © 2003 Society of Chemical Industry
Enzymatic hydrolysis of Nile tilapia (Oreochromus niloticus) myofibrillar proteins: effects on nutritional and hydrophilic properties
Authors: Cândido Lys Mary Bileski , Sgarbieri Valdemiro Carlos 
Published: July 2003

AbstractProtein concentrate (PC) was prepared from eviscerated and mechanically deboned fish. The pulp was washed sequentially with 0.05 M NaCl and 4 g l−1 NaHCO3 solutions, with cold ethanol and then with hot (50 °C) ethanol. Subsequently, it was dried (40 °C) and ground to 60 mesh. Enzyme (Flavourzime®) hydrolysates were prepared with a degree of hydrolysis (DH) ranging from 3.5 to 45%. The PC was characterized for proximate composition, amino acid profile, physical and functional properties. The influence of DH on functional and nutritional properties was evaluated. Hygroscopicity increased in all hydrolysates for environmental relative humidities above 40% and solubility increased rapidly for DH above 7%. Water retention, water absorption and oil absorption all decreased as a function of DH. The pH (3 to 9) influenced the water and oil absorption of the hydrolysate with 7% DH. A pH near the isoelectric point tends to decrease water absorption but increase oil absorption capacity. The insoluble fraction (IF) of the hydrolysates presented a better amino acid profile than the soluble fraction (SF). The nutritional indexes determined for the IF did not differ from the total hydrolysate, but they were consistently higher than those for the SF. Copyright © 2003 Society of Chemical Industry
Comparative aroma profiles using supercritical carbon dioxide and Likens–Nickerson extraction from a commercial brand of Basmati rice
Authors: Bhattacharjee Paramita , Ranganathan TV , Singhal Rekha S , Kulkarni Pushpa R 
Published: July 2003

AbstractA comparative evaluation of the extraction of the aroma constituents of a popular commercial brand of Basmati rice using Likens–Nickerson extraction and supercritical fluid extraction (SFE) with carbon dioxide was carried out. SFE at 50 °C and 120 bar for 2 h provided appreciable extraction of the volatile constituents of the rice as compared with Likens–Nickerson extraction. The advantages of smaller sample size, shorter time of extraction and negligible possibility of artefacts with the SFE technique merit its use for recovery of aroma volatiles from Basmati rice. Copyright © 2003 Society of Chemical Industry
Crystallisation and moisture sorption properties of selected Australian unifloral honeys
Authors: Yao Lihu , Bhandari Bhesh R , Datta Nivedita , Singanusong Riantong , D'Arcy Bruce R 
Published: July 2003

AbstractThe sorption properties of yapunyah (Eucalyptus ochropholia) and yellow box (Eucalyptus melliodora) honeys (Australian unifloral honeys) were investigated in a controlled relative humidity (RH) environment at 30 °C for 71 days. The original water activity of the honeys affected the sorption properties. These two honeys absorbed moisture at and above 67.9% RH and desorbed moisture at and below 51.4% RH. The crystallisation behaviour of tea tree (Melaleuca quinquenervia) and yapunyah honeys was studied during storage at 13 and 23 °C. The degree of crystallisation was monitored by measuring the absorbance at 660 and 665 nm using a spectrophotometer. The heat‐treated honeys did not show any sign of crystallisation after 5 months, whereas a seeding with precrystallised honey induced crystallisation of the same honeys. This crystallisation was more rapid at 13 than at 23 °C. Copyright © 2003 Society of Chemical Industry
Functional and multiple end‐use characterisation of Canadian wheat using a reconstituted dough system
Authors: Uthayakumaran Surjani , Lukow Odean M 
Published: July 2003

AbstractThree Canadian wheat cultivars representing the Canada Western Red Spring, Canada Western Extra Strong and Canada Prairie Spring classes, varying in protein content yet containing similar high‐molecular‐weight glutenin subunits, were evaluated for dough functionality and multiple end‐use properties. The effect of protein content on dough properties and end‐product quality was also studied. Gluten, starch and water‐soluble components were extracted from the flours and reconstituted to make up three samples for each variety to match the protein content of the three parent flours. Empirical and dynamic dough rheological properties, baking (bread and tortilla) performance and noodle‐making properties of the flours were determined using small‐scale techniques. Results indicated that protein content had a significant effect on rheological and end‐use quality of wheat flours. Increase in protein content (of the reconstituted dough) increased mixograph peak height (r = 0.761), peak width, maximum resistance to extension and end‐product quality characteristics such as loaf volume (r = 0.906), noodle firmness and cutting force and decreased storage and loss moduli. Reconstituted flours from the three varieties at the same protein content also showed significant differences in mixing time, mixograph peak height, maximum resistance to extension, composite fineness of pan bread, tortilla diameter, cooked noodle hardness, gumminess and dynamic viscosity of dough. This study indicates that a simple reconstituted dough system can provide an unambiguous assignment of the quantitative and qualitative effects of dough components on dough properties. It has the advantages that any aspect of flour composition can be manipulated and details of the relation between composition and functional behaviour can be obtained for any end‐product. Copyright © 2003 Crown in the right of Canada. Published by Society of Chemical Industry
Effect of NaCl on textural changes and protein and lipid degradation during the ripening stage of sufu, a Chinese fermented soybean food
Authors: Han Bei‐Zhong , Wang Jia‐Huai , Rombouts Frans M , Nout MJ Robert 
Published: July 2003

AbstractSufu is made by solid state fungal fermentation (using Actinomucor elegans) of tofu, followed by salting and maturation in dressing mixtures containing salt, alcohol and various other ingredients. NaCl in dressing mixtures strongly affected the changes in textural properties and the hydrolysis of protein and lipid of sufu. Higher salt contents (14% w/w) resulted in increased hardness (+100%) and elasticity (+18%) and reduced adhesiveness (−30%). Hardness and elasticity could be used to judge the extent of sufu ripening. SDS‐PAGE showed the disappearance of all protein subunits at 80 and 110 g kg−1 salt content; however, some protein subunits were still detectable at 140 g kg−1 salt content after 60 days of ripening. Higher ratios of free amino nitrogen to total nitrogen (FAN/TN = 0.4–0.45) and free amino acids to crude protein (FAA/CP = 0.24–0.26) were observed in sufu with lower (80 g kg−1) salt content. FAN/TN and FAA/CP in white sufu (obtained with dressing mixtures containing only salt and alcohol) were higher than those in red sufu (obtained with dressing mixtures containing angkak or kojic red rice) owing to different dressing mixture compositions. Increases in free fatty acids (FFA) were also observed during ripening. FFA levels in sufu with lower salt content increased rapidly during the first 30–40 days and then increased slowly, probably resulting from the formation of fatty acid esters. Lowering the salt content (80 g kg−1) can shorten the ripening time to 40 days, which is of benefit to manufacturers. However, sufu will spoil, ie undergo souring, during the ripening stage at salt contents of 50 g kg−1 or lower. Copyright © 2003 Society of Chemical Industry
Classification of monovarietal Italian olive oils by unsupervised (PCA) and supervised (LDA) chemometrics
Authors: Giansante Lucia , Di Vincenzo Daria , Bianchi Giorgio 
Published: July 2003

AbstractThis research work was conducted to establish whether monovarietal olive oils could be differentiated by their basic classes of compounds, ie (a) fatty acids, (b) fatty alcohols, (c) polycyclic triterpenes and (d) squalene. The ratio values of biosynthetically correlated acids were also examined. The mentioned classes of compounds, formed in distinct biosynthetic compartments of the olive fruit, should represent characteristic compositional data of an olive cultivar. The widely cultivated Italian olive cultivars studied were Frantoio, Bosana, Dritta and Leccino. Principal component analysis (PCA) was applied to the analytical data to reveal the compounds (variables) with the highest weights (loadings), with the aim of using them in subsequent computations. These variables were tetracosanol, hexacosanol Δ5‐avenasterol, cycloartenol, 24‐methylencycloartenol, oleic, linoleic, linolenic, stearic and palmitoleic acids and the ratios palmitic/stearic, palmitic/palmitoleic and linoleic/linolenic. Linear discriminant analysis (LDA), carried out on a training set of 57 oils (13 Dritta, 25 Leccino, 12 Frantoio and seven Bosana) produced a 96% correct group classification. The prediction LDA model created with the training set was validated with a test set of 19 oil samples (six Dritta, seven Leccino, four Frantoio and two Bosana), permitting accurate classification of all the ‘unknown’ olive oils. Copyright © 2003 Society of Chemical Industry
Chickpea leaves as a vegetable green for humans: evaluation of mineral composition
Authors: Ibrikci Hayriye , Knewtson Sharon JB , Grusak Michael A 
Published: July 2003

AbstractChickpea (Cicer arietinum) is generally consumed as a seed food, being a good source of protein and other essential human nutrients. However, young chickpea leaves are also eaten as a cooked vegetable green in certain parts of the world and could be a useful source of dietary nutrients, especially in malnourished populations. Because little information is available on the mineral content of this food, we characterised leaf mineral concentrations in 19 diverse accessions of chickpea. Both desi and kabuli chickpea types were studied. All plants were greenhouse‐grown and were fertilised daily with a complete mineral solution. Young, fully expanded leaves (fourth through seventh nodes from the apex) were harvested at both early and late vegetative stages. The leaves were dried, ashed and analysed for mineral concentrations. Macronutrient mineral (Ca, Mg, K, P) concentrations varied from 1.3‐fold to 1.8‐fold and micronutrient mineral (Fe, Zn, Mn, Cu, B, Ni) concentrations varied from 1.5‐fold to 2.4‐fold across all accessions. No major differences were observed in leaf mineral concentrations between the kabuli and desi types; mineral concentrations were generally lower in leaves collected at the later harvest date. Microscopic analyses demonstrated that all accessions contained crystal inclusions, suggestive of calcium oxalate crystals. Overall, chickpea leaves were found to be a good source of several minerals required by humans, and the levels of most of these minerals significantly exceeded those previously reported for spinach and cabbage. Published in 2003 by Society of Chemical Industry[This is a U.S. Government work and is in the public domain in the U.S.A.]
Characteristics of olive fruits and extra‐virgin olive oils obtained from olive trees growing in Appellation of Controlled Origin ‘Sierra Mágina’
Authors: Rial Diego J , Falqué Elena 
Published: July 2003

AbstractOlives and olive oils from Appellation of Controlled Origin (ACO) ‘Sierra Mágina’ have been analysed during the 1997/98 harvest. The territory of this ACO has been subdivided into four zones of different characteristics. The olives were harvested on two occasions (November 1997 and January 1998). Various parameters were analysed, such as the ripening index, the average volume, the average weight of 100 olives and 100 stones, the pulp/stone ratio, the industrial yield, etc. From these olives, olive oils were extracted using an Abencor system, and the free acidity, the peroxide index, the coefficients K270 and K232 and the fatty acid composition were determined. The analysis of the results obtained, as well as principal component analysis, demonstrates a marked variability in the fruits, but the corresponding olive oils show fairly homogeneous compositions that are difficult to distinguish by sensory analysis. The olive oils from this ACO are extra‐virgin olive oils characterised by low acidity, a high content of oleic acid and a high ratio of unsaturated to saturated fatty acids. The most important sensory attributes are fruity, woody‐fig, green, bitter and pungent. Copyright © 2003 Society of Chemical Industry
Effect of osmotic stress on microstructure and mass transfer in onion and strawberry tissue
Authors: Ferrando Montserrat , Spiess WEL 
Published: July 2003

AbstractWe investigated the structural changes in onion epidermis and strawberry cortex tissue due to osmotic stress during osmotic treatment (OT) with sucrose solutions of concentrations ranging from 300 to 600 g kg−1. We used miniaturised experiments with confocal scanning laser microscopy (CSLM) to monitor microstructural changes—cellular shrinkage and viability—during OT. The overall cellular shrinkage of these plant tissues was not significantly different under the same conditions of osmotic stress. For onion epidermis we determined the transmembrane water flux from the cellular shrinkage and found that the coefficient of water membrane permeability was (1.0 ± 0.39) × 10−6 mol2 J−1 m−2 s−1. Osmotic stress did not affect the cellular viability of onion epidermis but significantly reduced the viability of protoplasts of strawberry in the whole range of solution concentrations. We used Fick's unsteady state second‐order diffusion equation to describe cellular water transport under transient conditions. The pseudo‐diffusional approximation led to water diffusivity values in the range (3–10) × 10−12 m2 s−1 for both onion epidermis and strawberry cortex tissue. The concentration of the solution did not significantly affect the values of effective water diffusivity, which indicated the primary role of the plasma membrane during the initial stages of OT. Copyright © 2003 Society of Chemical Industry
Effects of feeding micronised flaxseed on yield and composition of milk from Holstein cows
Authors: Mustafa AF , Chouinard PY , Christensen DA 
Published: July 2003

AbstractNine multiparous Holstein cows were used in three 3 × 3 Latin squares to investigate the effects of feeding unheated and micronised flaxseed on milk yield and milk fatty acid composition. Three diets were formulated to meet the nutrient requirement of dairy cows in early lactation: a control diet with no added flaxseed (NFS), an unheated flaxseed diet (UFS) and a micronised flaxseed diet (MFS). The level of flaxseed in UFS and MFS was 70 g kg−1 of the diet dry matter (DM). Feeding flaxseed to dairy cows had no effect on DM intake or milk yield. However, energy‐corrected milk was higher (P < 0.05) for cows fed MFS than for those fed UFS or NFS. Supplemental flaxseed reduced (P < 0.05) the milk fat percentage without affecting the concentration of milk protein or milk lactose. However, the yield of milk components was not affected by feeding flaxseed. The concentrations of short‐chain (C4:0 to C12:0) and medium‐chain (C14:0 to C17:0) fatty acids were decreased (P < 0.05) while those of long‐chain fatty acids (C18:0 to C18:3) were increased (P < 0.05) in the milk of cows fed UFS and MFS compared with cows fed NSF. Feeding flaxseed to dairy cows can alter the milk fatty acid composition, but only minor effects on milk fatty acid composition can be expected by feeding micronised versus unheated flaxseed. Copyright © 2003 Society of Chemical Industry
Nutrient utilisation and performance of broilers in response to processed flaxseed dietary levels and vitamin B6 supplementation
Authors: Shen Yingran , Chavez Eduardo R 
Published: July 2003

AbstractThe objective of this study was to determine the effects of processing and dietary inclusion level of flaxseed on broiler performance and nutrient utilisation. Flaxseed was included in the diet fed to day‐old broilers for the first 3 weeks as whole seed, ground seed, autoclaved whole seed, ground autoclaved whole seed or whole seed pelleted with the other ingredients, at levels of 0, 100, 120 and 140 g kg−1. Chicks fed the pelleted flaxseed‐containing diets had heavier body weights, consumed more feed and had better feed/gain ratios than those fed the other flaxseed‐containing diets during the 3 weeks period (P < 0.01). The flaxseed level in the diet also had very significant (P < 0.01) effects on body weight and feed/gain ratio at the end of weeks 1 and 3, with the diets containing 100 g kg−1 flaxseed resulting in better performance than the other flaxseed‐containing diets. Among the flaxseed containing diets, the pelleted diets led to higher apparent ether extract digestibilities, with values of 778 and 770 g kg−1 for the diets containing 100 and 140 g kg−1 flaxseed respectively. This better utilisation of ether extract by young broilers may explain the significantly (P < 0.05) higher AMEn (apparent metabolisable energy) value of 2924 kcal kg−1 for the pelleted 140 g kg−1 flaxseed‐containing diet. This was 15.4–17.5% higher than for the diets with the same level of flaxseed but provided as raw or autoclaved whole seed. The pelleting of flaxseed allowed an inclusion rate of 100 g kg−1 without any reduction in the performance and nutrient utilisation of broilers. Copyright © 2003 Society of Chemical Industry