bluuebunny/crossref_metadata_2025_split huggingface dataset:
Prevalence of erectile dysfunction in Thailand
Authors: Kongkanand Apichat ,   Thai Erectile Dysfunction Epidemiological Study Group
Published: March 2003

A study of the prevalence rate of erectile dysfunction (ED) in the Thai population has never been done previously, except for a small study in the hospital. The project was carried out across the whole country, including in the north, south, eastern and central plains, and there were representatives from one small and one large province and the Bangkok metropolitan area. There were 250 males in each area, giving as total of 1250 males. The interviews were carried out in urban areas, so that the questions and answers could produce good data. The interviewer was trained by one of our EDACTT members, before going to the interview locations, and the supervisor were also onsite to clarify any the questions that might occur. The questions and pretest were carried out stringently, to help in term of statistics.All the health questions were asked taking care to accommodate the interviewee’s feelings, so as not to cause embarrassment. The interviews were held individually and strictly privately, so that the interviewees could speak freely The interviewees were between 40 and 70‐years old, to match with MMAS. The rate of ED in this age group is increasing gradually, and the relationship between ED and hypertension, diabetics or heart disease, and lifestyle factors, including smoking habits, alcohol consumption, caffeine and risk factors is of interest.1
Regional differences in semen qualities in the Baltic region
Authors: Punab Margus , Zilaitiene Birute , Jørgensen Niels , Horte Antero , Matulevicius Valentinas , Peetsalu Ants , Skakkebæk Niels E. 
Published: March 2003

SummaryRecent prospective studies of male reproductive health have shown differences between several European countries. Our objective was to evaluate the current situation in the two Baltic States Estonia and Lithuania. In 1997–99 we investigated semen parameters, levels of reproductive hormones and general health factors of 196 men from the general population in Lithuania; from Estonia, 79 men from the general population and 118 soldiers were investigated. Adjusted for interlaboratory differences and abstinence period, sperm concentration of Lithuanian and Estonian men from the general populations were shown to be 55 and 67 million/mL, respectively. The Estonian soldiers had the highest sperm concentration, 82 million/mL. The frequencies of morphologically normal spermatozoa were 6.2, 7.7 and 9.6%, respectively. In contrast to the semen qualities, highest Inhibin B levels were detected in the Lithuanians (233 pg/mL) followed by Estonian men from the general population (220 pg/mL) and Estonian soldiers (185 pg/mL). The soldiers had also the lowest level of testosterone and oestradiol. The sperm counts of the Estonian and Lithuanian men investigated here are higher than recently shown for Norwegian, Danish, Estonian and Finnish men. Comparisons should be cautiously drawn as the groups are not completely comparable. Still, even within the Baltic region, geographically close and sharing common recent social history, differences in semen quality and levels of reproductive hormones are apparent.
Male employment in some printing trades is associated with prolonged time to conception
Authors: Ford W. C. L. , Northstone Kate , Farrow Alexandra ,   The Alspac Study Team
Published: March 2003

SummaryWe investigated whether male employment in defined occupational groups was associated with decreased fecundity as revealed by prolonged time to conception. The analysis was carried out on data from questionnaires completed over a period of 21 months by 4808 couples with a planned pregnancy and collected as part of the Avon Longitudinal Study of Pregnancy and Childhood. Previously logistic regression had identified nine non‐occupational factors associated with taking >6 or >12 months to conceive and this model was used to analyse the association of the fathers ever having worked in defined occupational groups with delayed conception. If the man had worked in ‘Printing and related trades’ (OPCS code 56), couples had a statistically significantly increased odds ratio (OR) of taking >6 [1.86 (1.21, 2.94)] or >12 months [1.96 (1.13, 3.39)] to conceive [OR (95% confidence intervals)] after adjustment for non‐occupational factors. The association with time to conception was stronger in the subgroup ‘Other printing related trades’ (OPCS code 569) but no statistically significant associations after adjustment for other factors were found for other printing jobs.
Osteopontin: a key cytokine in cell‐mediated and granulomatous inflammation
Authors: O'Regan Anthony , Berman Jeffrey S. 
Published: March 2003

Osteopontin (Opn) is a secreted adhesive, glycosylated phosphoprotein that contains the arginine‐glycine‐aspartic acid (RGD) cell‐binding sequence that is found in many extracellular matrix (ECM) proteins (for a review of Opn see References Denhardt & Guo 1993; Patarca et al. 1993; Rittling & Denhardt 1999). Since its initial description in 1979 as a secreted protein associated with malignant transformation, Opn has been independently discovered by investigators from diverse scientific disciplines, and has been associated with a remarkable range of pathologic responses. Opn is an important bone matrix protein, where it is thought to mediate adhesion of osteoclasts to resorbing bone. However, studies from the past decade have identified an alternative role for Opn as a key cytokine regulating tissue repair and inflammation. Recent work by our laboratory and that of others has underlined the importance of Opn as a pivotal cytokine in the cellular immune response. Despite this Opn is not well known to the immunologist. In this review we will focus on studies that pertain to the role of Opn in cell‐mediated and granulomatous inflammation.
Long‐term evolution of the acute tubular necrosis (ATN) induced by glycerol: role of myofibroblasts and macrophages
Authors: Soares Telma J. , Costa Roberto S. , Volpini Rildo A. , Da Silva Cleonice G. A. , Coimbra Terezila M. 
Published: March 2003

Summary.Late structural changes such as interstitial fibrosis in the renal cortex and tubular atrophy have been detected after severe acute tubular necrosis (ATN). The aim of this study was to investigate the expression of fibronectin, α‐smooth muscle actin and macrophages during the evolution of the ATN induced by glycerol and their relationship with the late structural changes observed in the kidneys of these animals. Forty‐nine male Wistar rats were injected with a 50% glycerol solution, 8 mL/kg (4 mL/kg applied i.m. to each hind leg) and 14 with 0.15 m NaCl solution. Before glycerol injection on day 1, water was removed for 17 h. Blood and urine samples were collected 1 day after the injection to quantify sodium and creatinine. The animals were killed 5, 30 and 60 days after the injections and the kidneys removed for histological and immunohistochemical studies. The results of the histological and immunohistochemical studies were scored according to the extent of lesion or staining in the cortical tubulointerstitium, respectively. The percentage of tubulointerstitial lesions was determined by morphometry. Glycerol‐injected rats presented a transitory increase in plasma creatinine levels and in fractional sodium excretion. The immunohistochemical studies showed increased fibronectin, α‐smooth muscle actin (α‐SM‐actin), TGF‐β and ED‐1 (macrophages) staining in the renal cortex from rats killed 5, 30 and 60 days after glycerol injection (P < 0.05) compared to control. The animals killed on day 30 and 60 also presented chronic lesions (fibrosis, tubular dilatation and atrophy) in the renal cortex, despite the recovery of renal function. Macrophages, TGF‐β and myofibroblasts may have contributed to the development of renal fibrosis in these rats.
Influence of the electric charge of the antigen and the immune complex (IC) lattice on the IC activation of human complement
Authors: MICHELIN M. A. , CROTT L. S. P. , ASSIS‐PANDOCHI A. I. , COIMBRA T. M. , TEIXEIRA J E. , BARBOSA J. E. 
Published: March 2003

Summary. In order to understand the mechanism of complement (C) activation by immune complexes (ICs), the anti‐complementary effect of ICs containing cationized antigens was compared in vitro to that using ICs formed by native antigens. ICs were prepared with affinity‐purified rabbit polyclonal IgG antibovine serum albumin (BSA) antibody and either native BSA (isoelectric point 4.2) or BSA rendered cationic by treatment with ethylenediamine (isoelectric point 9.4). Native and cationized antigens were characterized by isoelectric focusing. ICs containing anti‐BSA IgG or F(ab′)2, formed either at equivalence or in excess of native or cationized antigen, were submitted to ultracentrifugation in a sucrose gradient for mesh size determination. The anti‐complementary effect of ICs was evaluated by kinetic determination of haemolytic activity of human serum on haemolysin‐sensitized sheep red blood cells. In conditions of antigen excess, the ICs formed by cationized BSA were significantly more efficient in activating human complement than those formed by native antigen. This higher activity was dependent on cationized antigen complexed with complete antibody molecules, as non‐complexed cationized BSA or ICs prepared with F(ab′)2 fragments were inactive under the same experimental conditions. Furthermore, this difference did not depend on the mesh size of the immune complexes. Our results suggest that the balance between antigen, antibody and C may be of importance in vivo for the onset and course of infections and other pathological processes involving IC formation. ICs containing cationized antigens should be proven of value in experimental models for studies on the regulation of C activation.
Effects of high pressure treatment on the quality and storage of kimchi
Authors: Sohn Kyung‐Hyun , Lee Hyong‐Joo 
Published: March 2003

The effects of high pressure treatment on the microflora and storage of kimchi were investigated. In a bacterial suspension, numbers of Lactobacillus plantarum were reduced by 6 logs by 500 MPa, at 25 °C for 10 min. Kimchi juice did not alter the rate of inactivation of lactic acid bacteria by high pressure treatment. There was no change in the texture of kimchi subjected to a pressure of 400 MPa, but an increase in cutting force was observed at 600 MPa. When kimchi was pressurized at 400 MPa for 10 min at 25 °C and subsequently stored at 20 °C for 4 weeks, the total number of viable cells stayed at 103 CFU mL−1. High pressure treatment above 400 MPa prevented excessive acidification that typically occurs during the extended storage of kimchi. The inflation of pouches as a result of accumulated carbon dioxide was also prevented by high pressure treatment. Although colour changes were accelerated by high pressure treatment, this study demonstrates that high pressure treatment can be used to control overripening during the distribution and storage of kimchi products.
Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects
Authors: Nago Mathurin Coffi , Hounhouigan Joseph D. , Akissoe Noël , Zanou Elisabeth , Mestres Christian 
Published: March 2003

SummarySixteen commercial samples of ogi, obtained by using traditional ‘Goun’ methodology, from Cotonou and the surrounding area were characterized and compared with maize raw material. Goun methodology uses floury/friable grains and gives a high yield (84% db) of a very white (L* value close to 83) and fine (median particle size about 40 µm) slurry. The yield of Beninese ogi, its final water content (58%) and acidity after 3 days of fermentation were slightly higher than for ogi produced using the Nigerian or Ghanaian technology. About 40% of total proteins were lost during the manufacture of ogi, but the digestibility of the residual proteins increased by 20%. At least 50% of both macro‐ and micromineral elements were lost, with the exception of Fe and Na, whose contents increased. Pasting properties of Beninese ogis were similar to that of mawè, another fermented slurry from Benin. The dominant microflora involved in Beninese ogi was a mixed population of lactic acid bacteria and yeasts, mainly lactobacilli and Candida. The difference in microflora composition compared with Nigerian ogi is probably due to the specific hot grain steeping procedure of the Beninese ‘Goun’ methodology.
Transport phenomena in immersion‐cooled apples
Authors: Lucas Tiphaine , François Jérôme , Raoult‐Wack Anne‐Lucie 
Published: March 2003

The effect of immersion chilling and freezing (ICF) process parameters (solution temperature, concentration and composition, initial food temperature) on heat and mass transfer was studied on apple cylinders dipped into a sodium chloride aqueous solution, with particular emphasis on the unsteady‐state period (first hour of treatment). Food behaviour was characterized for various thermal processes; the levels of salt impregnation in chilling and supercooling conditions, at 2 °C and −10 °C, respectively, were similar (3% i.m. after 1 h of processing) and much higher than in freezing at −17.8 °C (0.6% initial mass for the same processing time). Further control of solute entrance in freezing conditions could be achieved through food surface treatments, including precoating with cold water before ICF; use of a complex immersion solution containing a high molecular weight of solute; quick freezing of the outer food layer. Above all, the frozen water fraction inside the food was found to be an important factor governing solute entrance in freezing conditions.
Interpretation of the force deformation curves of soaked red kidney beans (Phaseolus vulgaris L.)
Authors: Abu‐Ghannam Nissreen 
Published: March 2003

In this study, the textural patterns of red kidney beans soaked in water at 20, 30, 40 and 60 °C are reported. Texture (hardness) was measured instrumentally by cutting with a wedge‐type blade mounted on an Instron Universal Testing Machine at a speed of 200 mm min−1. The general trend of the force deformation curves was similar for all of the soaking temperatures studied throughout the soaking process. At initial stages of hydration, textural changes were a function of the soaking time. However, once the hydration process attained equilibrium, changes in texture became minimal and were within the range of 34 ± 2 N, regardless of the soaking temperature and hydration time. The force deformation curves were influenced by the presence of a large cavity between the two cotyledons of red kidney beans. Interpreting textural patterns of soaked beans would provide a better control of the water absorption process, which subsequently influences changes in texture.
Effect of gamma‐irradiation on the phenolic acids of some Indian spices
Authors: Variyar Prasad S. , Bandyopadhyay  , Thomas  
Published: March 2003

Five commercially important spices, namely cinnamon, clove, cardamom, nutmeg and mace, were subjected to gamma‐irradiation using a dose of 10 kGy, which is recommended for microbial decontamination. Various phenolic acids present in these spices were analysed by high‐performance liquid chromatography (HPLC). In clove and nutmeg, quantitatively significant changes were noted in some of the phenolic acids upon irradiation. The content of gallic and syringic acids in irradiated clove increased by 2.2‐ and 4.4‐fold respectively, whereas in irradiated nutmeg many of the phenolic acids showed wide increases and decreases in the range of two‐ to sixfold compared with the control samples. No qualitative and major quantitative changes were, however, observed in the phenolic acids of cinnamon, cardamom and mace upon irradiation. The possibility that gamma‐radiation induced breakdown of tannins could be responsible for the changes in phenolic acids content of clove and nutmeg is discussed.
Field investigations on epidemiology and control of fish‐borne parasites in Korea*
Authors: Rim Han‐Jong 
Published: March 2003

SummaryHelmithiases have long been recognized as an important cause of endemic disease in Korea. Consumption of undercooked or raw fish has played an increasingly important role in their transmission in recent years. The important organisms associated with fresh‐water, brackish water and marine fish species are described, their relative significance assessed and strategies for their control described.
Survival and growth of Listeria species in a model ready‐to‐use vegetable product containing raw and cooked ingredients as affected by storage temperature and acidification
Authors: Thomas Christopher , Prior Olive , O'Beirne David 
Published: March 2003

Summary The survival and growth of Listeria monocytogenes and L. innocua strains inoculated onto cooked sweet corn and fresh bean sprouts packed individually, and as components of a combination product, were examined at refrigeration and mild abuse temperatures. Growth rates were both temperature and vegetable dependent. Maximal growth rates (1.14 ± 0.1log CFU/day) were identified on cooked sweet corn at 12 °C. The inclusion of cooked sweet corn did not significantly increase (P > 0.05) the growth rate or final Listeria population density of bean sprouts stored at 8 °C and 12 °C. The sensory quality of bean sprouts was relatively temperature independent for the initial 48 h of storage, but was maximized (4 days shelf life) at 3 °C. Acidification of sweet corn to pH 5, particularly with citric acid, slowed Listeria growth and could be an additional hurdle to supplement temperature in maintaining the safety of minimally processed vegetable combination products.
Growth and structure of aggregates of heat‐denatured β‐Lactoglobulin
Authors: Le Bon Christel , Nicolai Taco , Durand Dominique 
Published: March 2003

SummaryThe aggregation of the globular protein β‐lactoglobulin after heat‐denaturation was studied in aqueous solution at pH 7 using static and dynamic light scattering. The structure of the aggregates is self‐similar with fractal dimension 2.0. Size exclusion chromatography and dynamic light scattering measurements show that the aggregates have a broad size distribution. Initially clusters of about 85 proteins and 15 nm radius are formed which are the elementary units of the larger fractal aggregates. At low ionic strength the formation of the larger aggregates is impeded by electrostatic interactions.The structure of the aggregates is independent of the concentration and the temperature. The rate of aggregation has an Arrhenius temperature dependence with an activation energy of about 350 kJ/mol weakly dependent on the concentration. The apparent reaction order of the aggregation is 1.5. In the mixture both variants A and B have the same aggregation rate. The gel time increases with decreasing concentration and diverges at about 0.7g L−1. At lower concentration the aggregate growth stagnates when all protein has aggregated.
Structural and interaction properties of β‐Lactoglobulin as studied by FTIR spectroscopy
Authors: Lefèvre Thierry , Subirade Muriel 
Published: March 2003

Summary New aspects of β‐Lactoglobulin (BLG) structure which have not previously been found by FT–IR spectroscopy are presented. The conformational changes of BLG and its heat‐induced denaturation have been studied at low concentration and different pHs. First, it was found that the spectra of BLG in solution are concentration‐dependent. Below 1%, they reveal one component in the 1620–1635 cm−1 region while above this concentration, two components are present. These changes are related to the modifications of the quaternary structure of BLG, i.e. to the monomeric or dimeric forms. As shown at high temperature (85 °C), this concentration (1%) represents the threshold of protein aggregation. Second, the thermal behaviour of BLG at pH 7.4 and 4.4 is compared. The results suggest that the denaturation process and the intermolecular interactions in aggregates are different and lead to two types of aggregate. These observations are in agreement with the formation of two gel microstructures near neutral pH and near the pI of BLG as observed by Stading & Hermasson (1990). Finally, interactions between BLG and two zwitterionic phospholipids have been investigated. Dipalmitoylphosphatidylcholine (DPPC) is unaffected in the presence of BLG, suggesting that no interaction occurs. In contrast, BLG increases the lipid chain conformational disorder of milk sphinglomyelin (SM) as a consequence of hydrophobic interactions of BLG with SM. Since this effect occurs at and above the gel‐to‐liquid‐crystalline phase transition, it is suggested that membrane fluidity plays an important role in these interactions.
Heat‐induced gelation of whey protein at high pH studied by combined UV spectroscopy and refractive index measurement after size exclusion chromatography and byin‐situdynamic light scattering
Authors: Bauer Rogert , Rischel Christian , Hansen Steen , Øgendal Lars 
Published: March 2003

SummaryThe interactions between β‐lactoglobulin and α‐lactalbumin involved in gelation at 67.5 °C at high pH and low salt concentration were studied by size exclusion chromatography, followed by UV and refractive index measurements, and byin‐situdynamic light scattering. This was achieved by choosing whey protein samples with different proportions of the two proteins. The ratio of absorbance at 280 nm to the refractive index was used to demonstrate that α‐lactalbumin was incorporated in aggregates and gels and drastically changed the properties of the gel, making them much more turbid than the transparent gels formed by β‐lactoglobulin alone at the same pH and ionic strength. At a ratio of 1:2 for α‐lactalbumin relative to β‐lactoglobulin in the samples, the gel consisted of a 1:1 mixture of the two proteins. The aggregates present after 10 min of heating at 67.5 °C had molar mass of about 6.106g/mol and a radius of gyration of about 40 nm. After gel formation the field autocorrelation function could be described as a power law over many decades of lag time for all samples, demonstrating selfsimilarity of the gel structure. The only exception to this was for the gel with high content of α‐lactalbumin which showed an oscillatory behaviour of the autocorrelation function. Significant amounts of glycosylated caseino‐macro‐peptide were observed in many of the samples at the position of β‐lactoglobulin. However it did not affect gelation as it remains in solution.