bluuebunny/crossref_metadata_2025_split huggingface dataset:
Increases in intracellular calcium dephosphorylate histone H3 at serine 10 in human hepatoma cells: Potential role of protein phosphatase 2A–protein kinase CβII complex
Authors: Huang Wei , Batra Sanjay , Atkins Brett A. , Mishra Vachaspati , Mehta Kamal D. 
Published: May 2005

AbstractWe present evidence that increases in intracellular calcium, induced by treatment with calcium ionophore A23187 or the endoplasmic reticulum calcium‐ATPase inhibitor thapsigargin, dephosphorylated histone H3 at serine10 (histone H3‐Ser10) in a dose‐dependent manner in human hepatoma HepG2 cells. Inhibition of p42/44MAPK, pp90RSK, or p38MAPK did not affect the ability of A23187 to dephosphorylate histone H3‐Ser10. This response is significantly blocked by okadaic acid, indicating a requirement for protein phosphatase 2A (PP2A). A23187 increased the activity of PP2A towards phosphorylated histone H3‐Ser10. Furthermore, pretreatment with calphostin C, a selective protein kinase C (PKC) inhibitor, blocked A23187‐dependent dephosphorylation of histone H3‐Ser10, and coimmunoprecipitation analysis showed PP2A association with the PKCβII isoform. Unlike untreated cells, coimmunoprecipitated complex from A23187‐treated cells showed greater dephosphorylation of histone H3‐Ser10 in a PP2A‐dependent manner. Inhibition of PP2A increased phosphorylation at Ser660 that determines calcium sensitivity and activity of PKCβII isoform, thus supporting a role for intracomplex regulation. Finally, chromatin immunoprecipitation assays following exposure to A23187 and okadaic acid revealed regulatory role of histone H3‐Ser10 phosphorylation in selective gene induction. Altogether, our findings suggest a novel role for calcium in modulating histone H3‐Ser10 phosphorylation level and led us to propose a model emphasizing PP2A activation, occurring downstream following perturbations in calcium homeostasis, as key event in dephosphorylating histone H3‐Ser10 in mammalian cells. © 2005 Wiley‐Liss, Inc.
Sodium borohydride reduction of ketones, aldehydes and imines using PEG400 as catalyst without solvent
Authors: Cao Yu‐Qing , Dai Zhi , Chen Bao‐Hua , Liu Rui 
Published: May 2005

AbstractAldehydes, ketones and imines were readily reduced by sodium borohydride, with the participation of a small amount of water, in good to excellent yields using PEG400 as catalyst in the absence of organic solvents. Copyright © 2005 Society of Chemical Industry
Limb chondrogenesis of the seepage salamander, Desmognathus aeneus (Amphibia: Plethodontidae)
Authors: Franssen R. Adam , Marks Sharyn , Wake David , Shubin Neil 
Published: May 2005

AbstractSalamanders are infrequently mentioned in analyses of tetrapod limb formation, as their development varies considerably from that of amniotes. However, urodeles provide an opportunity to study how limb ontogeny varies with major differences in life history. Here we assess limb development in Desmognathus aeneus, a direct‐developing salamander, and compare it to patterns seen in salamanders with larval stages (e.g., Ambystoma mexicanum). Both modes of development result in a limb that is morphologically indistinct from an amniote limb. Developmental series of A. mexicanum and D. aeneus were investigated using Type II collagen immunochemistry, Alcian Blue staining, and whole‐mount TUNEL staining. In A. mexicanum, as each digit bud extends from the limb palette Type II collagen and proteoglycan secretion occur almost simultaneously with mesenchyme condensation. Conversely, collagen and proteoglycan secretion in digits of D. aeneus occur only after the formation of an amniote‐like paddle. Within each species, Type II collagen expression patterns resemble those of proteoglycans. In both, distal structures form before more proximal structures. This observation is contrary to the proximodistal developmental pattern of other tetrapods and may be unique to urodeles. In support of previous findings, no cell death was observed during limb development in A. mexicanum. However, apoptotic cells that may play a role in digit ontogeny occur in the limbs of D. aeneus, thereby suggesting that programmed cell death has evolved as a developmental mechanism at least twice in tetrapod limb evolution. J. Morphol. © 2005 Wiley‐Liss, Inc.
Overexpression of neuronal intermediate filament protein α‐internexin in PC12 cells
Authors: Chien Chung‐Liang , Liu Tzu‐Chiang , Ho Chung‐Liang , Lu Kuo‐Shyan 
Published: May 2005

AbstractThe neuronal intermediate filaments include not only the neurofilament triplet proteins but also peripherin and α‐internexin. To determine whether neurite outgrowth is enhanced by α‐internexin, the cDNA of rat α‐internexin tagged with enhanced green fluorescent protein (EGFP) was transfected into a rat adrenal pheochromocytoma cell line PC12 that responds to nerve growth factor (NGF) by induction of the neuronal phenotype. Selected stable clones were induced by NGF and examined for expression patterns of neuronal intermediate filaments by Western blot and immunocytochemistry. Differentiating neurons were also collected after NGF induction for RT‐PCR analysis. Overexpressed α‐internexin‐EGFPs were found mainly in cell bodies and the proximal part of neurites. It was also found that overexpression of α‐internexin‐EGFPs enhanced the neurite outgrowth of PC12 cells at the early stages of NGF induction. Meantime, NF‐L and NF‐M were upregulated by the overexpression of α‐internexin‐EGFPs. Interestingly, α‐internexin‐EGFP‐transfected cells obviously detached from culture plates at the later stages of NGF induction. Massive IF accumulations, swelling mitochondria, and degenerating neurites with numerous electron‐dense granules were observed ultrastructurally in the α‐internexin‐EGFP‐transfected cells. In addition, neuronal death was also characterized positively by the TUNEL assay. These observations may imply that cell death was occurring in α‐internexin‐EGFP‐transfected cells. From this study, it could be suggested that α‐internexin plays an important role in neurite outgrowth and regulates the expression of other neurofilaments during neuronal development. Apoptosis‐like cell death could also be induced by the overexpression of α‐internexin‐EGFP in PC12 cells after NGF induction. © 2005 Wiley‐Liss, Inc.
Short‐term interleukin‐1β increases the release of secreted APPα via MEK1/2‐dependent and JNK‐dependent α‐secretase cleavage in neuroglioma U251 cells
Authors: Ma Guozhao , Chen Shengdi , Wang Xijin , Ba Maowen , Yang Hui , Lu Guoqiang 
Published: May 2005

AbstractSeveral lines of neuroimmunological evidence correlate the development of the inflammatory responses of the brain with the formation of amyloid plaques associated with the pathogenesis of neurodegenerative disorders such as Alzheimer's disease. Within this context, we tested the ability of interleukin‐1β (IL‐1β) to regulate the processing of beta‐amyloid precursor protein (β‐APP) in neuroglioma U251 cells. Our findings have shown that short‐term treatment with IL‐1β (2 hr) resulted in a concentration‐dependent decrease in the amount of the cell‐associated form of β‐APP in U251 cells as compared to untreated cells, whereas a 2‐hr treatment with IL‐1β led to increased release of secreted APPα fragment (sAPPα) into the conditioned media of the cells. The fact that sAPPα is an α‐secretase cleavage metabolite of the cell‐associated form of β‐APP, and the observation that IL‐1β‐induced sAPPα release could be blocked by tissue inhibitors of metalloproteinases‐1 (α‐secretase inhibitors), suggested that α‐secretase might be involved in IL‐1β‐induced‐sAPPα release. Moreover, to determine whether an intracellular signaling pathway mediates the IL‐1β‐induced increase in sAPPα secretion, we used various specific signaling inhibitors and found that sAPPα release is significantly blocked by the mitogen‐activated protein kinase (MEK1/2) inhibitor PD98059 and the c‐Jun N‐terminal kinase inhibitor SP600125. These findings suggested that the mechanism of IL‐1β‐induced‐sAPPα release is dependent on MEK1/2‐ and JNK‐activated α‐secretase cleavage in neuroglioma U251 cells. © 2005 Wiley‐Liss, Inc.
A study on degradation kinetics of ascorbic acid in drumstick (Moringa olifera) leaves during cooking
Authors: Bineesh Nisha P , Singhal Rekha S , Pandit Aniruddha B 
Published: May 2005

AbstractThe kinetics of ascorbic acid degradation in drumstick (Moringa olifera) leaves as well as in pure ascorbic acid solutions at the initial concentrations present in drumstick leaves over a temperature range of 50–120 °C (isothermal temperature process) has been studied. The degradation kinetics of ascorbic acid was also evaluated in normal open‐pan cooking, pressure‐cooking and a newly developed and patented fuel‐efficient eco cooker (non‐isothermal heating process). The ascorbic acid degradation followed first‐order reaction kinetics where the rate constant increased with an increase in the temperature. The temperature dependence of degradation was adequately modelled by the Arrhenius equation. A mathematical model was developed using the isothermal kinetic parameters obtained to predict the losses of ascorbic acid from the time–temperature data of the non‐isothermal heating/processing method. The results obtained indicate the ascorbic acid degradation is of similar order of magnitude in all the methods of cooking. Copyright © 2005 Society of Chemical Industry
Effect of medium molecular weight xanthan gum in rheology and stability of oil‐in‐water emulsion stabilized with legume proteins
Authors: Papalamprou Evdoxia M , Makri Eleousa A , Kiosseoglou Vassilios D , Doxastakis Georgios I 
Published: May 2005

AbstractXanthan gum is a water‐soluble extracellular polysaccharide that has gained widespread commercial use because of its strong pseudoplasticity and tolerance to high ionic strength, which bring unique rheological properties to solutions. This study compares and evaluates the emulsifying properties of oil‐in‐water (30:70 v/v) emulsions stabilized with lupin and soya protein isolates and medium molecular weight xanthan gum. The protein was obtained by an isoelectric precipitation method and the polysaccharide was produced by Xanthomonas campestris ATCC 1395 in batch culture in a laboratory fermenter (LBG medium) without pH control. The addition of xanthan gum in the emulsion formulation enhances emulsion stability through the phenomenon of thermodynamic incompatibility with the legume protein, resulting in an increase of the adsorbed protein at the interface. The emulsion stability is also enhanced by a network structure built by the polysaccharide in the bulk phase. Copyright © 2005 Society of Chemical Industry
In vitro studies on antioxidant activity of lignans isolated from sesame cake extract
Authors: Suja Kizhiyedathu Polachira , Jayalekshmy Ananthasankaran , Arumughan Chami 
Published: May 2005

AbstractThe antioxidant activity of compounds isolated from a methanolic extract of commercial sesame cake was studied using a peroxidation model and a radical‐scavenging method. Pure compounds were isolated from the extract by preparative high‐performance liquid chromatography (HPLC) and identified and confirmed as sesamol, sesamin, sesamolin, sesaminol diglucoside and sesaminol triglucoside by HPLC, infrared, nuclear magnetic resonance and mass spectrometry. When the rate of inhibition of lipid peroxidation and the superoxide radical‐scavenging power of the individual compounds were evaluated, the compounds showed antioxidant activity to different extents. The antioxidant activity of compounds by the β‐carotene‐bleaching assay followed the order sesamol > sesamolin ≥ sesamin > butylated hydroxytoluene (BHT) > sesaminol triglucoside > sesaminol diglucoside. By the thiocyanate method the inhibition of linoleic acid peroxidation shown by sesamol, sesamin, sesamolin, sesaminol triglucoside, sesaminol diglucoside and BHT at 200 mg l−1 was 77, 60, 69, 32, 25 and 49% respectively. A concentration–dependent superoxide–scavenging effect was also shown by these compounds. Sesamolin had an appreciable effect at 300 and 500 mg l−1, while the other compounds were more effective at 100 mg l−1. The study also established the occurrence of sesamol in the methanolic extract of defatted sesame cake for the first time. Copyright © 2005 Society of Chemical Industry
Fermentation of meat with koji and commercial enzymes, and properties of its extract
Authors: Trang Nguyen Hien , Shimada Ken‐Ichiro , Sekikawa Mitsuo , Ono Tomotada , Mikami Masayuki 
Published: May 2005

AbstractThis study was carried out in order to make the Japanese fermented meat sauce shishibishio. The fermentation mixtures (moromi) were prepared by mixing ground pork with salt at one of three levels (15, 20 or 25%), koji (rice fermented with Aspergillus oryzae) and pepper. Commercial enzymes, ie Alcalase or Pectinase 3S, were added in order to accelerate the proteolysis of the moromi. After 3 months of fermentation, counts of viable bacteria were below 300 cfu g−1, and no coliforms was detected in any moromi. Shishibishio obtained after 3 months had an acceptable seasoning with high peptide and free amino acid content, and good hygienic quality; in particular, no unpleasant smell and taste was found. The addition of Alcalase or Pectinase 3S appreciably increased yield of shishibishio and protein recovery from moromi by accelerating the liquefaction and the proteolysis, resulting in the improvement of the sensory quality of the products. The highest yields were, respectively, 49.8 to 50.6%, collected from moromi in which we used 15% salt. Shishibishio with Alcalase had a higher peptide content but a lower total free amino acid content than that with Pectinase 3S. However, there was not much difference in the sensory evaluations for two enzyme treatments. Copyright © 2005 Society of Chemical Industry
Effect of gas composition on rabbit meat quality in modified atmosphere packaging
Authors: Vergara Herminia , Berruga M Isabel , Linares M Belén 
Published: May 2005

AbstractThis study examines the effect of four types of modified atmospheres (MA), (A: 30% CO2 + 70% O2; B: 30% CO2 + 30% O2 + 40% N2; C: 40% CO2 + 60% N2; D: 80% CO2 + 20% O2), on the quality of rabbit meat. Meat quality was assessed by examining pH, colour, drip loss (DL), cooking loss (CL) and shear force (SF). Similar values of pH were observed for all treatments and increased over time (p < 0.05). Acceptance of meat (on the basis of overall appearance) correlated (p < 0.001) with Chroma, time storage and type of MA. Samples packed with A were the most acceptable over time. Samples packed with D showed highest DL values, while in this same group CL values were highest (p < 0.05) only during the first 5 days post‐packing. SF values decreased with ageing, and in general similar values were observed for all treatments. Copyright © 2005 Society of Chemical Industry
Effect of calcium additives on physicochemical aspects of cell wall pectin and sensory attributes of canned peach (Prunus persica (L) Batsch cv Andross)
Authors: Manganaris George A , Vasilakakis Miltiadis , Diamantidis Grigorios , Mignani Ilaria 
Published: May 2005

AbstractQuality evaluation of calcium‐treated processed peaches was determined by physical, chemical and sensory analyses. Textural and structural properties of canned peaches indicated that calcium‐treated peaches gained better firmness retention and greater proportion of uronic acids between the insoluble and water‐soluble pectin fraction than untreated peaches, probably because of higher cell wall calcium content. However, a direct relationship cannot be established between calcium and uronic acid content in pectin fractions. A range of sensory descriptors assessed by a trained panel provided results that challenge accepted interpretations in the field of quality evaluation. The results indicated the possibility of processing high quality calcium‐treated canned peaches with acceptable qualitative features. Calcium lactate is suggested as a potential calcium source in the peach canning industry, since it provided both better textural features and sensory attributes. The interactions among calcium, the physicochemical properties of the cell wall framework and sensory attributes are discussed. Copyright © 2005 Society of Chemical Industry
The development of a goat's milk yogurt
Authors: Posecion Norberto C , Crowe Nancy L , Robinson A Robin , Asiedu Samuel K 
Published: May 2005

AbstractThis study sought to establish conditions suitable for a small‐scale yogurt process using goat's milk and to examine the physicochemical properties (pH, titratable acidity, solids‐not‐fat (SNF), viscosity, texture) and organoleptic acceptability (preference by Filipino panellists) of the resultant product. Goat's milk was concentrated by heating (80 °C, 1 h), which resulted in an increase in SNF from 85 to 110 g kg−1. To further improve the curd of goat's milk yogurt, two hydrocolloids were used: carrageenan (1.5 and 3 g l−1) and pectin (50 g l−1). The addition of dehydrated pineapple and banana cubes (50 and 100 g l−1) in a sundae‐style formulation increased the SNF by an additional 2.5% and produced a curd that was firmer than the control, plain set yogurt. The use of carrageenan appeared to be a convenient way of controlling product viscosity. In terms of product preference and firmness the fruit‐flavoured sundae‐style yogurts were ranked higher by sensory panellists. Copyright © 2005 Society of Chemical Industry
Effects of processing conditions on the quality of vacuum‐fried carrot chips
Authors: Shyu Shyi‐Liang , Hau Lung‐Bin , Hwang Lucy Sun 
Published: May 2005

AbstractThe effects of pretreatment and vacuum frying conditions on the quality of fried carrot chips were studied. The moisture and oil contents of fried carrot chips were significantly (p < 0.05) reduced when blanched carrot slices were pretreated by immersion in fructose solution and freezing prior to vacuum frying. Furthermore, more uniform porosity was observed on the vertical cross‐section of carrot chips when examined by scanning electron microscopy. During vacuum frying, the moisture content, colour and breaking force of carrot chips decreased while the oil content increased with increasing frying temperature and time. However, there was no apparent change in Hunter ΔE with time when the frying temperature was below 100 °C and the frying time was below 25 min. Results of this study suggest that vacuum frying at moderate temperature (90–100 °C) for 20 min can produce carrot chips with lower moisture and oil contents as well as good colour and crispy texture. Copyright © 2005 Society of Chemical Industry
Pig sire type and sex effects on carcass traits, meat quality and physicochemical and sensory characteristics of Serrano dry‐cured ham
Authors: Soriano Almudena , Quiles Rafael , Mariscal Cristina , García Ruiz Antonia 
Published: May 2005

AbstractThis study demonstrates that improvements in animal line selection by breeding enterprises exert a strong effect on carcass traits, meat quality and sensory characteristics of Serrano dry‐cured ham. A total of 461 pigs from the offspring of a Duroc (DU) × Landrace (LD) sow mated with two DU boars and a DU × Large White (LW) boar from three breeding enterprises were evaluated. The two DU terminal sires were significantly different (P < 0.05) in carcass conformation, backfat thickness, ham and loin yields, raw ham traits, myoglobin concentration and total pigments formed during the curing process; in addition, the two lines provided different percentages of hams (54 vs 91%) with sufficient subcutaneous fat and weight to manufacture dry‐cured Serrano hams using a slow ripening process (11 months). The DU × LW sire had the best carcass and ham traits from an economic standpoint and obtained highest scores for sensory characteristics of Serrano ham evaluated by a trained panel test; furthermore, this line provided 84% of total hams suitable for manufacturing Serrano hams by a slow process. When the sex effect was analysed, carcass and ham traits of females were more favourable, but females presented a higher incidence of pale, soft and exudative (PSE) meat and a lower percentage of hams with sufficient subcutaneous fat and weight to produce Serrano hams using a slow ripening process (61% for females and 91% for castrates). On the other hand, castrates provided Serrano hams cured by a slow procedure with better organoleptic characteristics than females. Right and left hams were similar. Copyright © 2005 Society of Chemical Industry
Chilling effects during seed filling on accumulation of seed reserves and yield of chickpea
Authors: Nayyar Harsh , Bains Tejinder S , Kumar Sanjeev , Kaur Gurinder 
Published: May 2005

AbstractChilling (<15 °C) during the reproductive phase of chickpea leads to abortion of flowers and pods, infertile pods, smaller seeds and reduced seed yields. In the present study, effects of chilling during seed development were evaluated on accumulation of seed reserves and yield parameters in an extra early maturing chickpea genotype ICCV 96 029. Relative to control plants (17/28 °C mean minimum/maximum temperature), those subjected to cold stress (5/13 °C mean minimum/maximum temperature) showed a marked increase in electrolyte leakage, while cellular respiration (assessed as 2,3,5‐triphenyl tetrazolium chloride reduction activity), chlorophyll content, relative leaf water content and rate and duration of seed filling decreased significantly. In cold‐stressed plants, seed number per 100 pods, seed weight per plant, average seed weight and average seed size decreased by 35, 43, 41 and 24% respectively. Seed reserves of starch, protein and fat decreased by 34, 33 and 43% respectively, while total soluble sugars increased twofold. The accumulation of storage proteins such as globulins and albumins was inhibited to a greater extent than that of prolamins and glutelins. Most of the amino acids decreased as a result of stress, while some such as proline and glutamic acid increased significantly. Among the minerals examined, phosphorus content decreased more than calcium and iron contents. Copyright © 2005 Society of Chemical Industry
Cassava starch snack formulation using functional shell fish by‐products: mechanical, sorption and geometric properties
Authors: Gibert Olivier , Kumar Rakshit Sudip 
Published: May 2005

AbstractUtilisation of by‐products of the shrimp industry, namely shrimp head protein and chitosan, could lead to a functional snack with substantial market in Asia. Produced on a cassava starch base this would lead to a product with shrimp flavour and chitosan's lipid adsorption capacity. The characteristics of such a mixture with 82% deacetylated chitosan and salt was investigated by Rapid Visco Analyser and instrumental Texture Profile Analyser using the Doehlert Uniform Shell experimental design. Polynomial models explained more than 88% of variability of responses. A significant effect of salt, shrimp head proteins and chitosan was observed on cassava starch gelling characteristics. A corresponding heat and shear stress resistance ability was observed while there was a reduction in its specific swelling power. Snacks prepared in the form of chips and extruded product confirmed their good potential for added value to snack foods in respect of their 90–94% linear expansion ratio, up to 1.1 kg maximum breaking force and up to 4.5 radial expansion ratio. Adsorption isotherm of extrudates had a maximum water content target of 115 g kg−1 dry matter at 25 °C for a later formulation and extrusion optimisation, in order to guarantee consumer texture acceptability. Corresponding shelf‐lives of extrudates were calculated at three storage conditions. Copyright © 2005 Society of Chemical Industry