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At least 289 records · Page 16Linked to original sources
PubMed1986

On localization versus systemic effects in alcoholic Korsakoff's syndrome: a comment on Butters (1985).

In a recent article, Butters (1985) emphasized that involvement of the nucleus basalis of Meynert may be the critical area affected in alcoholic Korsakoff's syndrome. Examination of the neuroanatomical pathways between this structure and other neural structures involved in memory (i.e., hippocampus and dorsal medial thalamus) suggests a somewhat different emphasis might be more productive in facilitating understanding of memory processes. The important question is: In what way might the nucleus basalis of Meynert interact with other structures involved in memory processes? Other data also suggest that it will be necessary to emphasize a whole system of brain structures as opposed to one or two small nuclei.

Alcohol Amnestic Disorder↗
PubMedDate not supplied

A survey of the occurrence of aflatoxin B1 in peanut butters by enzyme-linked immunosorbent assay.

A survey was carried out in 1986 for the occurrence of aflatoxin B1 in peanut butters (129 samples) obtained from specialist Health Food outlets. The results showed that 6.2% of the samples exceeded 10 micrograms/kg of aflatoxin, 8% contained between 2.5 and 10 micrograms/kg, and in the remainder (86%) aflatoxin could not be detected at a limit of 2.5 micrograms/kg. These results show a lower contamination by aflatoxin than found in these products in previous surveys (1982-1984). An aflatoxin B1-specific enzyme-linked immunosorbent assay (ELISA) was employed for the first time in these analyses; and to make an assessment of its performance positive aflatoxin results, together with a random selection of those below the ELISA limit of detection, were additionally analysed by conventional extraction and clean-up followed by HPLC. The ELISA technique offered a significant improvement in speed of analysis over conventional approaches, enabling a six-fold increase in sample throughput compared to that required for conventional analysis, together with other advantages.

Aflatoxin B1↗
PubMedDate not supplied

Reproducibility of a commercially available kit utilizing enzyme-linked immunosorbent assay for determination of aflatoxin in peanut butter.

The reproducibility of a commercially available kit utilising enzyme-linked immunosorbent assay (ELISA) for determination of total aflatoxins has been analysed. Peanut butter samples contaminated with aflatoxin at three concentrations (mean 5.8, 11.7 and 24.8 ng/g) were analysed on different occasions using four kits. Coefficients of variation at all concentrations ranged from 2.6% to 13.6% within replicate, 0.3% to 16.2% within plate and 6.7% to 10.2% between kits. Standard curve precision profiles showed a minimum coefficient variation (CV) of 2-4% and a working range (below 10% CV) covering almost the entire standard curve.

Aflatoxins↗
PubMed1982

Occurrence of aflatoxins in oilseeds providing cocoa-butter substitutes.

Four oilseeds providing cocoa-butter substitutes--shea, pentadecima, illipe, and salseed--when tested as substrates for aflatoxin production by two strains of Aspergillus parasiticus, gave varying levels of aflatoxin. Aflatoxins were found at low levels occurring naturally in moldy shea-nuts, but none of 21 commercial shea-nut samples contained greater than 20 micrograms of aflatoxin B1 per kg.

Aflatoxin B1↗
PubMed1997

Quantitative analysis of alkylpyrazines in regular- and low-fat commercial peanut butter preparations.

A simple, modified version of the selective purge and trap method was applied for a quantitative analysis of the trace amount of pyrazines present in both regular- and low-fat commercial peanut butter preparations. A total of 33 volatile compounds were identified, the three most abundant individual pyrazines being 2,5 (or 2,6)-dimethylpyrazine, 2-ethyl-6-methylpyrazine, and pyrazine which comprised 55-79% of the total pyrazine concentration. Minor or trace quantities of thiazoles, oxazoles, pyrroles, and pyridine were also identified in the sample.

Arachis↗
PubMed2000

Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream.

Lowfat and nonfat chocolate ice creams were made with 2.5% of milk fat, cocoa butter, or one of two whey protein-based fat replacers, Dairy Lo or Simplesse. Polydextrose was added as required so that all formulations contained the same amount of total solids. Ice cream was stored at a control temperature of-30 degrees C. Hardness, viscosity, and melting rate were measured by physical methods. Trained panelists conducted descriptive sensory analyses of the samples at 0, 6, and 12 wk. Attribute ratings were analyzed by analysis o variance with least significant difference mean separation and orthogonal contrasting. Data were also analyzed by multivariate analysis of variance with canonical variate analysis. Consumer acceptance (n = 50) did not differ among the fresh ice creams (wk 0). Ice cream containing milk fat had less intense cocoa flavor and was more resistant to textural changes over time compared with the other ice creams. Simplesse was more similar to milk fat than was Dairy Lo in its effect on brown color, cocoa flavor, cocoa character, and textural stability but was less similar in terms of thickness and mouthcoating.

Analysis of Variance↗
PubMedDate not supplied

Immunoaffinity column coupled with solution fluorometry or liquid chromatography postcolumn derivatization for determination of aflatoxins in corn, peanuts, and peanut butter: collaborative study.

An AOAC/IUPAC (International Union of Pure and Applied Chemistry) collaborative study was conducted to evaluate the effectiveness of an immunoaffinity column for the determination of aflatoxin. The test portion is extracted with methanol-water (7 + 3), filtered, diluted to less than 30% methanol with water, and applied to the affinity column. The column is washed with water and the concentrated aflatoxins are eluted with methanol. Total aflatoxins are determined by solution fluorometry with bromine (SFB), and individual toxins are determined by reverse-phase liquid chromatography with postcolumn derivatization with iodine (PCD). Corn naturally contaminated with aflatoxins, and peanuts, peanut butter, and corn containing added aflatoxins (B1:B2:G1:G2 = 7:1:3:1) were sent to 24 collaborators in the United States, France, Canada, and the Republic of South Africa. Twelve collaborators used the SFB method, 9 used the PCD method, and 3 used both SFB and PCD methods. Twenty collaborators completed the study (10 used the SFB method, 7 used the PCD method, and 3 used both SFB and PCD methods). Test portions were spiked at 10, 20, and 30 ng/g. For SFB analyses, recoveries of total aflatoxins were 123, 105, and 107%, respectively; the relative standard deviation for repeatability (RSDr) ranged from 11.75 to 16.57%, and the relative standard deviation for reproducibility (RSDR) ranged from 10.97 to 33.09%. For PCD analyses, recoveries were 81, 81, and 83%, respectively; the RSDr ranged from 5.20 to 17.22%, and the RSDR ranged from 4.68 to 50.77%. The RSDr for aflatoxins B1 and G1 for spiked test portions ranged from 5.45 to 23.55%, and the RSDR ranged from 4.21 to 57.28%.(ABSTRACT TRUNCATED AT 250 WORDS)

Aflatoxins↗
PubMedDate not supplied

Enzyme-linked immunosorbent assay of aflatoxins B1, B2, and G1 in corn, cottonseed, peanuts, peanut butter, and poultry feed: collaborative study.

A direct competitive enzyme-linked immunosorbent assay (ELISA) screening method for aflatoxins at 20 ng/g was studied by 12 collaborators. Test samples of peanut butter were extracted by blending with methanol-water-hexane (55 + 45 + 100) and heating the test extracts on a steam bath; test samples of the other commodities were extracted by blending with methanol-water (80 + 20). All test extracts were filtered and the filtrates were diluted with buffer to a final methanol concentration of less than 30%. Each diluted filtrate was applied to a cup containing a filter with immobilized polyclonal antibodies specific to aflatoxins B1, B2, and G1. Aflatoxin B1-peroxidase conjugate was added, the cup was washed with water, and a mixture of hydrogen peroxide and tetramethylbenzidine was added. The test sample was judged to contain greater than or equal to 20 ng aflatoxins/g when, after exactly 1 min, no color was observed on the filter; when a blue or gray color developed, the test sample was judged to contain less than 20 ng aflatoxins/g. All collaborators correctly identified naturally contaminated corn and raw peanut positive test samples. No false positives were found for controls containing less than 2 ng aflatoxins/g. The correct responses for positive test samples spiked at levels of 10, 20, and greater than or equal to 30 ng aflatoxins/g (the ratio of B1:B2:G1 was 10:1:3) were 52, 86, and 96%, respectively.(ABSTRACT TRUNCATED AT 250 WORDS)

Aflatoxin B1↗
PubMed1979

Comparative study of two methods for extraction of aflatoxin from peanut meal and peanut butter.

The difference between the CB and Best Foods methods in extracting aflatoxins from peanut products has been studied. The CB method yields 60, 121, 35, and 22% higher results for aflatoxins B1, B2, G1, and G2, respectively for 4 samples of peanut meal and 6 samples of peanut butter studied. Both reverse phase liquid chromatography and thin layer chromatography were used to quantitate the extracted aflatoxins.

Aflatoxins↗
PubMedDate not supplied

Rapid quantitation and confirmation of aflatoxins in corn and peanut butter, using a disposable silica gel column, thin layer chromatography, and gas chromatography/mass spectrometry.

A simple, rapid, and solvent-efficient method for determining aflatoxins in corn and peanut butter is described. Aflatoxins B1, B2, G1, and G2 were extracted from 50 g sample with 200 mL methanol-water (85 + 15). A portion of the extract was diluted with 10% NaCl solution to a final concentration of 50% methanol, and then defatted with hexane. The aflatoxins were partitioned into chloroform. The chloroform solution was evaporated, and the residue was placed on a 0.5 g disposable silica gel column. The column was washed with 3 mL each of hexane, ethyl ether, and methylene chloride. Aflatoxins were eluted with 6 mL chloroform-acetone (9 + 1). The solvent was removed by evaporation on a steam bath, and the aflatoxins were determined using thin layer chromatography (TLC) with silica gel plates and a chloroform-acetone (9 + 1) developing solvent. Overall average recovery of aflatoxin B1 from corn was 82%, and the limit of determination was 2 ng/g. For mass spectrometric (MS) confirmation, aflatoxin B1 in the extract from 3 g sample (20 ng/g) was purified by TLC and applied by direct on-column injection at 40 degrees C into a 6 m fused silica capillary gas chromatographic column. The column was connected directly to the ion source. After injection, the temperature was rapidly raised to 250 degrees C, and the purified extract was analyzed by negative ion chemical ionization MS.

Aflatoxin B1↗