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Biomedical subjects

V Silano

Publications and source records attributed to V Silano.

At least 73 records · Page 4Linked to original sources
PubMed1968

Effect of atractyloside on glucose and pyruvate metabolism in rat diaphragm muscle.

1. In the presence of 1.2mm-atractyloside oxygen uptake by rat diaphragm muscle incubated with 5.6mm-glucose decreases, as well as glycogen synthesis and carbon dioxide production. Lactate formation from glucose increases, but that of phosphoglycerate diminishes fivefold. 2. When pyruvate is used as substrate, atractyloside decreases oxygen uptake. 3. The specific radioactivity of the (14)CO(2) (mumoles of (14)CO(2)/mumole of oxygen), calculated at concentrations of [1-(14)C]pyruvate between 0.091mm and 91mm, lies between 3.1x10(-4) and 5.7x10(-1). Atractyloside increases the specific radioactivity of the (14)CO(2) with the lowest concentrations of substrate and has no effect when the substrate concentration is 91mm. 4. No appreciable effect of atractyloside on the anaerobic production of (14)CO(2) from [1-(14)C]pyruvate at various incubation times and various concentrations is found. 5. It is suggested that atractyloside induces anaerobic conditions in the tissue. Further, it produces a rise in the pyruvate concentration and an ATP deficiency in the cell. Consequently it stimulates pyruvate dismutation, and glycolysis, to which phosphorylation is linked at the substrate level.

Adenosine Triphosphate↗
PubMedDate not supplied

An assessment of the safety of tocopherols as food additives.

This paper is a critical review of data relevant to the safety of tocopherols as food additives. Tocopherols are considered from the standpoint of their chemical-physical properties, occurrence in nature and use in commercial products. Dietary intake and kinetic and metabolic data, as well as biological activity and interactions with other vitamins, are also examined. The subjects discussed include acute, subchronic and chronic toxicity data, reproduction and teratogenesis studies, and observations in humans following high intakes of tocopherols. On the basis of the comprehensive experimental and clinical data available on alpha-tocopherol, the chemical and biological similarity of the alpha-, beta-, gamma- and delta-tocopherols and the information available on the levels of tocopherols used as food antioxidants, it is concluded that tocopherols are safe food additives.

Animals↗
PubMedDate not supplied

A basis for estimation of consumption: literature values for selected food volatiles. Part I.

This paper is a compilation of quantitative data available on volatile compounds reported so far in 18 food items including some legume, cereals, grapes and cheeses as well as crab, lobster, cocoa and chocolate. No publications reporting quantitative data were found for five of these 18 food products, i.e. sultana grape, broad beans, cassava, oat and rye. About 440 volatile compounds have been assayed globally in the other 13 food products and more than 50% of them were found in grape or in grape juice. Levels of these volatile compounds in the selected foods were generally in the ppb range and less often in the low ppm range. Very high levels were found for some carboxylic acids in cheeses and cocoa and for some alcohols and acids as well as for ethyl acetate in grape juice.

Diet↗
PubMedDate not supplied

A basis for estimation of consumption: literature values for selected food volatiles. Part II.

In this paper we present a compilation of quantitative literature data on volatile compounds in 15 food items including some brandies, meats, oils as well as vegetables, vinegar and potatoes. Levels of the volatile compounds identified (approximately 900) in this group of food items are generally in the ppm range. Carboxylic acids were present in much higher levels in plum brandy, vinegar, lamb and mutton (heated), whereas alcohols, esters and carbonyls aldehydes are particularly abundant in brandy.

Alcohols↗
PubMedDate not supplied

A basis for estimation of consumption: literature values for selected food volatiles. Part III.

Quantitative data on volatile compounds have been reported in 16 food items. No publications reporting quantitative data were found for two of these 16 food products, i.e. avocado and jackfruit. About 550 volatile compounds have been assayed globally in the other 14 food products. Mango and raspberry were the products with the greatest number of volatile compounds; the most representative substances were benzaldehyde, ethyl acetate, limonene, and 2-phenylethanol.

Flavoring Agents↗