bluuebunny/crossref_metadata_2025_split huggingface dataset:
Quantitative analysis of ES‐285, an investigational marine anticancer drug, in human, mouse, rat, and dog plasma using coupled liquid chromatography and tandem mass spectrometry
Authors: Stokvis E. , Nan‐Offeringa L. , Rosing H. , López‐Lázaro L. , Aceña J. L. , Miranda E. , Lyubimov A. , Levine B. S. , D'Aleo C. , Schellens J. H. M. , Beijnen J. H. 
Published: June 2003

AbstractA method was developed for the quantitative analysis of the novel anticancer agent ES‐285 (spisulosine; free base) in human, mouse, rat, and dog plasma using high‐performance liquid chromatography/electrospray ionization tandem mass spectrometry in order to support pre‐clinical and clinical studies with the drug. Sample preparation was carried out by protein precipitation with acetonitrile, containing isotopically labeled (d3) ES‐285 as internal standard. Aliquots of 10 µl of the supernatant were injected directly on to an Inertsil ODS‐3 column (50 × 2.0 mm i.d., 5 µm). Elution was carried out using methanol–10 mM ammonium formate (pH 4) in water (80 : 20, v/v) pumped at a flow‐rate of 0.2 ml min−1 with a run time of 8 min. Multiple reaction monitoring chromatograms obtained on an API365 triple‐quadrupole mass spectrometer were used for quantification. The lower limit of quantitation (LLOQ) was 10 ng ml−1 in human, mouse, rat, and dog plasma and the linear dynamic range extended to 500 ng ml−1. A full validation of the method was performed in human plasma, and partial validations were performed in mouse, rat and dog plasma. Accuracies and precisions were <20% at the LLOQ concentration and <15% for all other concentrations in all matrices. ES‐285 was stable during all steps of the assay. Thus far this method has been used successfully to analyze over 500 samples in pre‐clinical trials, and will be implemented in the planned clinical phase I studies. Copyright © 2003 John Wiley & Sons, Ltd.
Structural characterization and isomer differentiation of chalcones by electrospray ionization tandem mass spectrometry
Authors: Zhang Junmei , Brodbelt Jennifer S. 
Published: June 2003

AbstractA series of chalcones were characterized by electrospray ionization tandem mass spectrometry (MSn). Several ionization modes were evaluated, including protonation, deprotonation and metal complexation, with metal complexation being the most efficient. Collision‐activated dissociation (CAD) was used to characterize the structures, and losses commonly observed include H2, H2O, CO and CO2, in addition to methyl radicals for the methoxy‐containing chalcones. CAD of the metal complexes, especially [CoII (chalcone—H) 2,2′‐bipyridine]+, allowed the most effective differentiation of the isomeric chalcones with several diagnostic fragment ions appearing upon activation of the metal complexes. MSn experiments were performed to support identification of some fragment ions and to verify the proposed fragmentation pathways. In several cases, MSn indicated that specific neutral losses occurred by stepwise pathways, such as the neutral loss of 44 u as CH3· and HCO·, or CH4 and CO, in addition to CO2. Copyright © 2003 John Wiley & Sons, Ltd.
Cold‐spray ionization mass spectrometry: principle and applications
Authors: Yamaguchi Kentaro 
Published: June 2003

AbstractA direct solution analysis method, cold‐spray ionization (CSI) mass spectrometry (MS), a variant of electrospray (ESI) MS operating at low temperature (ca −80 to 10 °C), allows the facile and precise characterization of labile organic species, especially those in which non‐covalent bonding interactions are prominent. We applied this method to investigations of the solution structures of many labile organic species, including unstable reagents and reaction intermediates, asymmetric catalysts, supramolecules and even primary biomolecules. Remarkable analytical results were obtained for highly ordered supramolecules using the CSI method. Whereas conventional ESI is not applicable to these compounds because of their instability to heat and/or air, CSI affords multiply charged molecular ions with many solvent molecules attached. Investigation of the constitution of Grignard reagents in solution is extremely challenging, but CSI‐MS allowed us to identify one of the key structures in THF solution. Recently, this method was adopted for investigations of the solution structures of primary biomolecules such as nucleosides, amino acids, sugars and lipids, revealing singly charged Na+ adducts of large clusters (chain structures), presumably linked by non‐covalent interactions, including hydrogen bonding and/or hydrophobic interactions. The principle of the CSI method and applications of the method to a wide variety of labile organic species and primary biomolecules in solution are described. Copyright © 2003 John Wiley & Sons, Ltd.
Genetic diversity of organoleptic properties in water yam (Dioscorea alata L)
Authors: Egesi Chiedozie N , Asiedu Robert , Egunjobi James K , Bokanga Mpoko 
Published: May 2003

AbstractImproving the food quality of yams (Dioscorea spp) is an ongoing challenge to yam breeders and researchers. Forty accessions of D alata were evaluated for the suitability of their tubers for the preparation of two dominant food forms (boiled and pounded) as part of an effort to identify potential parents for use in genetic improvement. Trained panellists were presented with randomised, replicated and coded samples of boiled yam tuber pieces and asked to rate them for mealiness, colour, wetness, softness and taste. The sensory attributes considered for pounded yam (dough from boiled and pounded tubers) were consistency, colour, sheen, smoothness, stickiness, elasticity and hardness. Ratings were based on hedonic scales. Cluster analysis revealed groupings of accessions into eight and nine similarity clusters for boiled yam and pounded yam respectively. The mean scores for general preference were regressed on individual attribute scores. Mealiness, colour and taste were important in the general preference for boiled yam. Consistency, colour and stickiness determined the general preference for pounded yam. Of the accessions, 67% were identified as being suitable for preparation as a boiled vegetable, while 55% were assessed to be good for pounded yam, based on the respective quality attributes evaluated.© 2003 Society of Chemical Industry
Sedimentation behaviour and turbidity of carrot juices in relation to the characteristics of their cloud particles
Authors: Reiter Martin , Neidhart Sybille , Carle Reinhold 
Published: May 2003

AbstractThe cloud stability of carrot juices was investigated using physical methods. In contrast to cloudy juices from fruits or other vegetables described so far, complete clarification of juice samples could not be achieved even after ultracentrifugation. Since the density of one particle fraction was almost equal to that of the continuous phase, this fraction was resistant to sedimentation by centrifugal forces up to 60 600 × g in an 8° Brix carrot juice. Cloud stability problems of carrot juices, therefore, are usually associated with bottom sediment formation, but not with visible loss of turbidity. Particle size and density were shown to be decisive for suspension stability, whilst both particle charge and serum viscosity did not show any effect on cloud stability. The reasons for the exceptional stability of the suspended particles are discussed. Based on three particle fractions, a new physical concept could be deduced according to particle size and density explaining the extraordinary suspension stability of carrot juices. Copyright © 2003 Society of Chemical Industry
Molecular identification of five commercial flatfish species by PCR–RFLP analysis of a 12S rRNA gene fragment
Authors: Comesaña Angel S , Abella Paz , Sanjuan Andrés 
Published: May 2003

AbstractRefrigerated or frozen fillets of commercial flatfish species are sometimes mislabelled, and identification of those products is needed to avoid fraudulent substitution. Molecular identification of five commercial flatfish species (order Pleuronectiformes), ie Lepidorhombus whiffiagonis (megrim), Platichthys flesus (flounder), Reinhardtius hippoglossoides (Greenland halibut), Scophthalmus maximus (turbot) and Solea vulgaris (= S solea) (sole), has been carried out on the basis of the amplification of an approximately 433 bp segment from the mitochondrial 12S rRNA gene using the polymerase chain reaction (PCR) and universal primers. Direct DNA sequencing from two PCR products for each flatfish species was carried out, and sequences were used to select six restriction enzymes. PCR products of 15 individuals of each species were cut with each enzyme, resulting in species‐specific restriction fragment length polymorphism (RFLP). The five flatfish species could be identified by application of the restriction enzyme AluI as well as by using different combinations of a pair of enzymes, ie DdeI and either AciI or MwoI. No intraspecific genetic polymorphism was found for any of the six enzymes. Results confirmed the usefulness of this technique to distinguish and genetically characterise refrigerated or frozen pieces of these five flatfish species. Copyright © 2003 Society of Chemical Industry
Preparation and structural properties of small‐particle cassava starch
Authors: Sanguanpong Varangkana , Chotineeranat Sunee , Piyachomkwan Kuakoon , Oates Christopher G , Chinachoti Pavinee , Sriroth Klanarong 
Published: May 2003

AbstractAcid and enzyme hydrolyses followed by ball milling were applied to fracture cassava starch granules. Microscopic and chromatographic evidence suggested different mechanisms of the two hydrolyses. Using the enzyme process, granules with a sponge‐like structure and shells with the interior hydrolysed were produced. Amylose and amylopectin were subjected equally to multiple attacks by enzymes, with no significant change in granule crystallinity. The hydrolysed residues could not be effectively broken down by ball milling, although the crystallinity was destroyed. In contrast, the acid treatment caused superficial external corrosion, mainly at the amorphous lamellae, ie the branch points of amylopectin. Acid‐lintnerised starch granules were mostly of Degree of polymerization, DP 10–15 and exhibited increased crystallinity and brittleness, making them more susceptible to breakdown upon milling. Ball milling, although destroying some degree of crystallinity, could effectively reduce the size of acid‐hydrolysed starch, with no further degradation of amylodextrin molecules. By a combination of lintnerisation and ball milling, smaller particle starch (3–8 µm compared with 3–30 µm for native starch) could be produced. It is clear that removal of the amorphous phase prior to milling is critical for effective rupture of the granules. Copyright © 2003 Society of Chemical Industry
Production of fungal biomass from cormel process waste‐water of cocoyam (Xanthosoma sagittifolium (L) Schott) using Aspergillus oryzae obtained from cormel flour
Authors: Duru C Chidi , Uma Ngwanma U 
Published: May 2003

AbstractAspergillus oryzae obtained from spoilt cormel flour was subjected to mutation treatments using X‐rays, solar radiation and bleach. Exposure of A oryzae spores to X‐radiation of 50 kV at 20 mA s and other treatments induced both mutation and lethality in the organism. Following selection and screening of viable colonies on a medium containing cormel process waste‐water as the only carbon source, two strains, A oryzae No 15 and A oryzae No 8, which significantly (P ≤ 0.05) produced more biomass at a higher growth rate than the wild parent, were chosen for single‐cell protein production. Nutrient content of the single‐cell protein produced by the mutants was comparable to that of the wild type. Addition of 3.0 g each of (NH4)2SO4, NH4NO3, NH4Cl, and urea in 1 l of Xanthosoma process waste‐water increased the growth rate of mutants, with the highest increase observed with urea. Medium amended with urea also produced fungal biomass with the highest protein level of 7.97 g l−1 for A oryzae No 8 strain compared with a protein yield of 3.97 g l−1 obtained in the control. Total biomass produced after 54 h was 22.47 g l−1 for A oryzae No 15 strain when urea was added, whereas only 15.20 g l−1 was produced when no nitrogen source was added. The optimal temperature for single‐cell protein production was found to be 35 °C and the optimal pH was 3.50. A speed of 100 rpm gave the largest quantity of fungal biomass for the mutants tested. Copyright © 2003 Society of Chemical Industry
Effect on protein digestibility of different processing conditions in the production of fish meal and fish feed
Authors: Opstvedt Johannes , Nygård Einar , Samuelsen Tor A. , Venturini Giorgio , Luzzana Umberto , Mundheim Harald 
Published: May 2003

AbstractThe effect of processing conditions on protein digestibility and fluorodinitrobenzene (FDNB)‐reactive (available) lysine in the production of fish meal and extruded fish feed has been studied under pilot and commercial conditions using mink as model animals. Fish meal produced under pilot‐plant conditions at processing temperatures below 70–80 °C (FM1) had protein digestibility of 929 (grams of protein digested per 1000 g protein consumed) compared with 905 when processed at temperatures above 100 °C (FM2). A low‐temperature‐processed commercial fish meal (CFM1) had protein digestibility of 940 compared with 888 for a standard commercial fish meal (CFM2). Pilot‐produced extruded fish feed had protein digestibility of 913 when based on FM1 as the main protein source (95% of total protein) compared with 892 when based on FM2. Commercial extruded fish feed had protein digestibility of 912 when based on CFM1 compared with 871 when based on CFM2. Varying extrusion conditions at the pilot scale, ie temperatures from 100 to 126 °C and moisture contents from 21 to 12%, did not affect protein digestibility. Similarly, under commercial conditions, variation in temperature from 89 to 110 °C and moisture from 24.5 to 19.5% did not affect FDNB‐reactive lysine and protein digestibility. The FDNB‐reactive lysine content and protein digestibility of the extruded feed were less than the values calculated from the ingredient mixture before extrusion. Thus, despite different extrusion conditions not giving different FDNB‐reactive lysine and protein digestibility, the total process, ie extrusion, drying and oil coating, caused a reduction. Copyright © 2003 Society of Chemical Industry
Supercritical carbon dioxide extraction for identification of adulteration of black pepper with papaya seeds
Authors: Bhattacharjee Paramita , Singhal Rekha S , Gholap Achyut S 
Published: May 2003

AbstractSupercritical fluid extraction (SFE) using carbon dioxide was used to detect the adulteration of black pepper powder with ground papaya seed. Thin‐layer chromatography analysis of the SFE extracts showed a fluorescent band at 366 nm at Rf 0.172 that proved to be a promising marker for the presence of papaya seed powder in black pepper powder even at a level of 20 g kg−1. The straight‐chain aldehydes n‐nonanal, n‐decanal and n‐dodecanal were tentatively identified by gas chromatography–mass spectrometry analysis as components of this fluorescent marker and were not present in black pepper extracts. Copyright © 2003 Society of Chemical Industry
Improving the application of gibberellic acid to prolong dormancy of yam tubers (Dioscorea spp)
Authors: Tschannen Andreas B , Girardin Olivier , Nindjin Charlemagne , Daouda Dao , Farah Zakaria , Stamp Peter , Escher Felix 
Published: May 2003

AbstractWith the aim of reducing the cost and time needed to treat yam tubers with gibberellic acid (GA3), this study compared several new methods of application with the established dipping procedure (150 mg kg−1 for 1 h). Both GA3‐containing soil paste (25 mg kg−1) and gelatinized starch (860 mg kg−1) were applied to tuber heads of Dioscorea alata and D cayenensis‐rotundata in the Ivory Coast. Soil paste, gelatinized starch and dipping consistently prolonged dormancy and reduced fresh matter losses by 23–39% in D cayenensis‐rotundata 3‐year means. Although dipping reduced the storage losses most efficiently, soil paste and gelatinized starch used considerably less GA3. Both new treatments were easily prepared and quickly applied. Soil paste was most effective when the treatment was repeated before the end of dormancy. The third new method, spraying the tubers with a GA3 solution (150 mg kg−1), was not effective.In general, the optimal time of application was immediately post‐harvest. For D alata, treatment only 1 month after harvest was particularly ineffective, whereas D cayenensis‐rotundata tubers could be treated with some effect up to the end of dormancy. To achieve extended storage periods of healthy tubers of D cayenensis‐rotundata, GA3 application may be recommended as post‐harvest practice. Copyright © 2003 Society of Chemical Industry
Effectiveness of different processing methods in reducing hydrogen cyanide content of flaxseed
Authors: Feng Dingyuan , Shen Yingran , Chavez Eduardo R 
Published: May 2003

AbstractA study was conducted to determine the effectiveness of reducing the hydrogen cyanide (HCN) content of flaxseed (FS) by processing. FS was processed by oven heating, single or repeated pelleting alone or in a mix with corn or other ingredients, autoclaving, and microwave roasting. The comparative effectiveness in reducing HCN in FS by these processes was monitored through HCN measurements by alkaline titration. The HCN content was 377 mg kg−1 in raw feed‐grade FS and 139 mg kg−1 in a human food‐grade FS. All processing methods tested significantly (p < 0.05) reduced the HCN content of FS. Autoclaving FS reduced its HCN content by 29.7%. Microwave roasting of FS reduced the HCN content by 83.3%. Because of the 5.7% water loss recorded after 4 min of FS roasting, this reduction could be related to more evaporation of the newly formed HCN. Pelleting FS once reduced HCN content by 13.3%, and three and six repeated pelleting processes reduced HCN content by 29.0% and 54.9% respectively. When FS was pelleted in a mix with 50% corn, the HCN reduction was even greater. After pelleting six times, HCN reduction reached 63.8%. However, the greatest reduction in HCN content was 73.8%, and was obtained when FS was mixed with several ingredients and pelleted twice. The HCN reduction could be the result of deactivation of the glycosidase, or the evaporation of HCN formed from cyanogenic glycosides. The HCN reduction increased as the number of pelletings and the temperature of the pelleted product increased. The greater and prolonged exposure to a higher temperature by several pelletings seems to promote a greater HCN reduction. The appropriate processing of FS is essential for the use of this oilseed in animal feeding. Copyright © 2003 Society of Chemical Industry
Sensory flavour discrimination of Greek dry red wines
Authors: Koussissi Elisabeth , Paterson Alistair , Piggott John R 
Published: May 2003

AbstractAroma (16) and oral (17)—flavour by mouth, after‐taste and mouthfeel—attributes were separately profiled in 27 Greek red wines, products of single Greek indigenous grapes (Aghiorghitiko and Xinomavro) and international (Syrah and Cabernet Sauvignon) varieties and blends. From univariate analysis (ANOVA) of assessor data, 6 of 16 aroma and 16 of 17 oral attributes were significant (P < 0.05) in discriminations. Principal component analysis (PCA) product spaces of aroma and oral attributes explained 40% and 71% variance respectively. Discriminant partial least‐squares regression (DPLS), ANOVA and PCA discerned similar influences of variety and region of origin. Coding DPLS2 for variety, 76% and 38% of oral and aroma attribute variance respectively, and 39% and 18% category respectively were explained. Aghiorghitiko usage conferred fruity and sweet tastes and after‐tastes and smooth mouthfeel, typical of Peleponnese wines where this cultivar dominates. In contrast, Xinomavro products were bitter and sour in taste and bitter in after‐taste, with astringent and dry/dehydrating mouthfeel, but this was not characteristic of all wines from Macedonia. Copyright © 2003 Society of Chemical Industry
Concentration of amino acids in wine after the end of fermentation by Saccharomyces cerevisiae strains
Authors: Valero Eva , Millán Carmen , Ortega José M , Mauricio Juan C 
Published: May 2003

AbstractBoth quantitative and qualitative differences in the utilization and release of assimilable nitrogen by two wine strains of Saccharomyces cerevisiae (cerevisiae and capensis) under different conditions of oxygen were observed. These differences were influenced by the presence of oxygen at the beginning of the fermentation, and by the strain of S cerevisiae. The release of some amino acids post‐fermentation may be the result of reoxidation of NAD(P)H in order to maintain a normal redox balance. Copyright © 2003 Society of Chemical Industry
Ellagic acid content in strawberries of different cultivars and ripening stages
Authors: Williner María R , Pirovani María E , Güemes Daniel R 
Published: May 2003

AbstractEllagic acid is a phenolic compound which occurs naturally in strawberries. Interest in ellagic acid has increased during the past few years owing to its properties as a micronutrient. The objective of this study was to determine the ellagic acid content in strawberries compared with that in other common fruits and to evaluate its variability, the effects of ripening stage, and the tissue and seasonal variability in selected cultivars widely grown in Argentina. Strawberries showed significantly higher levels of ellagic acid than many other fruits of economic importance, ranging from 0.16 to 2.07 mg g−1 dry weight. The ellagic acid content was highest in green fruit, intermediate in mid‐ripe fruit and lowest in full‐ripe fruit. Cultivars ‘Chandler’ and ‘Camarosa’ contained the highest amounts of ellagic acid in strawberries with edible value (0.78 and 0.70 mg g−1 dry weight respectively), while ‘Oso Grande’ and ‘Milsei’ exhibited the lowest (0.35 and 0.31 mg g−1 dry weight respectively). Moreover, the level of this phytochemical was found to be higher when considering pulp with achenes compared with pulp without achenes. Copyright © 2003 Society of Chemical Industry
Solvent and salt effects on the kinetics of the reaction between [Ru(NH3)5pz]2+ and [Fe(CN)5H2O]3–
Authors: Prado‐Gotor R. , Ayala A. , Tejeda A. B. , Suárez M. B. , Mariscal C. , Sánchez M. D. , Hierro G. , Lama A. , Aldea A. , Jiménez R. 
Published: May 2003

AbstractThe kinetics of replacement of H2O by [Ru(NH3)pz]2+ (pz = pyrazine) in [Fe(CN)5H2O]3− have been studied in various concentrated electrolyte solutions and in various water–cosolvent mixtures, at 298 K. Salt and cosolvent effects can be rationalized taking into account specific medium effects on both the encounter complex formation process and the ligand‐substitution process, once the encounter complex is formed. These effects in water–cosolvent mixtures depend on the solvation of the reactants by the components of the mixture, as well as on the solvent–solvent interactions in these mixtures. Salt effects seem to be related to a primary salt effect as well as to the effect of the cations on the electronic density on the iron complex. © 2003 Wiley Periodicals, Inc. Int J Chem Kinet 35: 367–373, 2003