Hypertension encephalopathy after liquorice ingestion.
A 15-year-old boy is reported who developed a hypertension encephalopathy after ingestion of 0.5 kg liquorice candy. He recovered completely in the course of 5 months.
Adolescent↗
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Determination of antibacterial quaternary ammonium compounds in lozenges by capillary electrophoresis.
A method for the specific determination of three quaternary ammonium compounds, benzalkonium chloride, cetylpyridinium chloride and dequalinium chloride, used as antibacterial agents in candy-based lozenges, is described based on capillary zone electrophoresis. It is shown that, following optimisation of buffer composition with respect to organic modifier concentration. pH and buffer concentration together with the inclusion of sodium dodecylsulphate as an ion-pairing agent in the case of dequalinium chloride, these analytes migrate in less than 5 min. The resultant electrophoretic peaks are sharp and readily quantified. The individual alkyl components of benzalkonium chloride can be resolved as can related impurities in dequalinium chloride lozenges. The quantitative characteristics of the assay method, based on peak areas normalised with respect to migration times, are reported and the method is compared with a previously published method based on liquid chromatography.
Anti-Infective Agents↗
Characterization of water mobility and distribution in low- and intermediate-moisture food systems.
The mechanism of water uptake in low moisture cereals and cookies has been studied by NMR relaxometry and solid imaging technology implemented on a low-resolution benchtop NMR spectrometer. A comparison between classical MRI and SPRITE imaging are also presented to highlight the benefits of each technology. The spin lattice (T(1)) and spin spin (T(2)) relaxation times, the 1D and 2D SPRITE imaging, were determined on Smacks, corn flakes, chocolate chips cookies, soft caramel candies with a chocolate crème filler, and corn starch/water systems. The Smacks and corn flakes were studied based on the soaking time in milk, and the results showed that T(1) and T(2) decreased in the first 20 sec of soaking and then increased with the soaking time. For Smacks stored at different relative humidity, T(1) decreased during the first day of storage and then was relatively constant over storage time indicating that the system reached an equilibrium. 1D SPRITE profiles indicated an increase in signal intensity over storage time for cookies in 58% RH. However, the moisture uptake was insignificant indicating that the water mobility (and not the amount of water) changed due to various chemical interactions in the system (hydrogen bonding, starch retrogradation, glassy/rubbery equilibrium). The T(1) and T(2) of corn starch/water systems decreased as the concentration in starch increased and temperature increased from 30 degrees C to 60 degrees C. However, for temperatures higher than 60 degrees C, the relaxation times increased showing more mobility and flexibility of the polymer chains during gelatinization.
Animals↗
Relationship between salivary flow rates and Candida albicans counts.
Seventy-one persons (48 women, 23 men; mean age, 51.76 years) were evaluated for salivary flow rates and Candida albicans counts. Each person was seen on three different occasions. Samples of unstimulated whole, chewing-stimulated whole, acid-stimulated parotid, and candy-stimulated parotid saliva were collected under standardized conditions. An oral rinse was also obtained and evaluated for Candida albicans counts. Unstimulated and chewing-stimulated whole flow rates were negatively and significantly (p < 0.001) related to the Candida counts. Unstimulated whole saliva significantly (p < 0.05) differed in persons with Candida counts of 0 versus <500 versus < or = 500. Chewing-stimulated saliva was significantly (p < 0.05) different in persons with 0 counts compared with those with a > or = 500 count. Differences in stimulated parotid flow rates were not significant among different levels of Candida counts. The results of this study reveal that whole saliva is a better predictor than parotid saliva in identification of persons with high Candida albicans counts.
Analysis of Variance↗
Effects of raw materials, ingredients, and production lines on arsenic and copper concentrations in confectionery products.
The Spaniard legislation sets up maximum levels for total arsenic (As) and copper (Cu) in confectionery products at 0.1 and 5.0 microg g(-)(1), respectively. Concentrations of these two trace elements were determined in four confectionery products: chewing gum, two licorice items, and soft candy. The effects of raw materials quality and production lines were studied. Arsenic and copper were quantified by atomic absorption spectrometry with hydride generation and slotted-tube atom trap tubes, respectively. Their levels were, in general, below the maximum limits establish by the Spaniard legislation; however, the As concentration in the licorice sticks was above this maximum limit (0.11 +/- 0.01 microg g(-)(1)). Statistics proved that quality of raw materials and the production lines both significantly affected As and Cu concentrations in the final products. The licorice extract and molasses were found as the common source for As and Cu pollution. The As concentration in the licorice extract was 0.503 +/- 0.01 microg g(-)(1), and could represent a serious hazard to human health if it is used in high proportions.
Arsenic↗
Energy, tiredness, and tension effects of a sugar snack versus moderate exercise.
After either eating a candy bar or walking briskly for 10 min on 12 selected days, 18 volunteers made systematic self-ratings of their energy, tiredness, and tension feelings for a fixed 2-hr period each day in the context of their normal daily activities. The snacking or walking activity was randomly selected on each test day after completion of a pretest. Results indicated that walking was associated with higher self-rated energy and lower tension significantly more than was snacking. In the walk condition reliable increases in energy and decreases in tension were observed for 2 hr. The sugar snack condition was associated with significantly higher tension after 1 hr, and a pattern of initially increased energy and reduced tiredness, followed 1 hr later by increased tiredness and reduced energy. The results partially support a general conceptual hypothesis that sugar snacking is often motivated by a low-awareness attempt to raise energy. Additionally, the results clarify an apparent conflict between neurochemical research, which indicates that sugar ingestion increases the tendency to sleep, and popular nutrition theory, which indicates that it increases tension.
Adult↗
Energy-dense snack food intake in adolescence: longitudinal relationship to weight and fatness.
OBJECTIVE: The longitudinal relationship between the consumption of energy-dense snack (EDS) foods and relative weight change during adolescence is uncertain. Using data from the Massachusetts Institute of Technology Growth and Development Study, the current analysis was undertaken to examine the longitudinal relationship of EDS food intake with relative weight status and percentage body fat and to examine how EDS food consumption is related to television viewing. RESEARCH METHODS AND PROCEDURES: One hundred ninety-six nonobese premenarcheal girls 8 to 12 years old were enrolled between 1990 and 1993 and followed until 4 years after menarche. At each annual follow-up visit, data were collected on percentage body fat (%BF), BMI z score, and dietary intake. Categories of EDS foods considered were baked goods, ice cream, chips, sugar-sweetened soda, and candy. RESULTS: At study entry, girls had a mean +/- SD BMI z score of -0.27 +/- 0.89, consumed 2.3 +/- 1.7 servings of EDS foods per day, and consumed 15.7 +/- 8.1% of daily calories from EDS foods. Linear mixed effects modeling indicated no relationship between BMI z score or %BF and total EDS food consumption. Soda was the only EDS food that was significantly related to BMI z score over the 10-year study period, but it was not related to %BF. In addition, a significant, positive relationship was observed between EDS food consumption and television viewing. DISCUSSION: In this cohort of initially nonobese girls, overall EDS food consumption does not seem to influence weight status or fatness change over the adolescent period.
Adipose Tissue↗
Investigation of the cofactor-binding site of Zymomonas mobilis pyruvate decarboxylase by site-directed mutagenesis.
Several enzymes require thiamin diphosphate (ThDP) as an essential cofactor, and we have used one of these, pyruvate decarboxylase (PDC; EC 4.1.1.1) from Zymomonas mobilis, as a model for this group of enzymes. It is well suited for this purpose because of its stability, ease of purification and its simple kinetic properties. A sequence motif of approx. 30 residues, beginning with a glycine-aspartate-glycine (-GDG-) triplet and ending with a double asparagine (-NN-) sequence, has been identified in many of these enzymes [Hawkins, Borges and Perham (1989) FEBS Lett. 255, 77-82]. Other residues within this putative ThDP-binding motif are conserved, but to a lesser extent, including a glutamate and a proline residue. The role of the elements of this motif has been clarified by the determination of the three-dimensional structure of three of these enzymes [Muller, Lindqvist, Furey, Schulz, Jordan and Schneider (1993) Structure 1, 95-103]. Four of the residues within this motif were modified by site-directed mutagenesis of the cloned PDC gene to evaluate their role in cofactor binding. The mutant proteins were expressed in Escherichia coli and found to purify normally, indicating that the tertiary structure of these enzymes had not been grossly perturbed by the amino acid substitutions. We have shown previously [Diefenbach, Candy, Mattick and Duggleby (1992) FEBS Lett. 296, 95-98] that changing the aspartate in the -GDG- sequence to glycine, threonine or asparagine yields an inactive enzyme that is unable to bind ThDP, therefore verifying the role of the ThDP-binding motif. Here we demonstrate that substitution with glutamate yields an active enzyme with a greatly reduced affinity for both ThDP and Mg2+, but with normal kinetics for pyruvate. Unlike the wild-type tetrameric enzyme, this mutant protein usually exists as a dimer. Replacement of the second asparagine of the -NN- sequence by glutamine also yields an inactive enzyme which is unable to bind ThDP, whereas replacement with an aspartate residue results in an active enzyme with a reduced affinity for ThDP but which displays normal kinetics for both Mg2+ and pyruvate. Replacing the conserved glutamate with aspartate did not alter the properties of the enzyme, while the conserved proline, thought to be required for structural reasons, could be substituted with glycine or alanine without inactivating the enzyme, but these changes did reduce its stability.
Amino Acid Sequence↗
The role of residues glutamate-50 and phenylalanine-496 in Zymomonas mobilis pyruvate decarboxylase.
Several enzymes require thiamine diphosphate (ThDP) as an essential cofactor, and we have used one of these, pyruvate decarboxylase (PDC; EC 4.1.1.1) from Zymomonas mobilis, as a model for this group of enzymes. It is well suited for this purpose because of its stability, ease of purification, homotetrameric subunit structure and simple kinetic properties. Crystallographic analyses of three ThDP-dependent enzymes [Müller, Lindqvist, Furey, Schulz, Jordan and Schneider (1993) Structure 1, 95-103] have suggested that an invariant glutamate participates in catalysis. In order to evaluate the role of this residue, identified in PDC from Zymomonas mobilis as Glu-50, it has been altered to glutamine and aspartate by site-directed mutagenesis of the cloned gene. The mutant proteins were expressed in Escherichia coli. Here we demonstrate that substitution with aspartate yields an enzyme with 3% of the activity of the wild-type, but with normal kinetics for pyruvate. Replacement of Glu-50 with glutamine yields an enzyme with only 0.5% of the catalytic activity of the wild-type enzyme. Each of these mutant enzymes has a decreased affinity for both ThDP and Mg2+. It has been reported that the binding of cofactors to apoPDC quenches the intrinsic tryptophan fluorescence [Diefenbach and Duggleby (1991) Biochem. J. 276, 439-445] and we have identified the residue responsible as Trp-487 [Diefenbach, Candy, Mattick and Duggleby (1992) FEBS Lett. 296, 95-98]. Although this residue is some distance from the cofactor binding site, it lies in the dimer interface, and the proposal has been put forward [Dyda, Furey, Swaminathan, Sax, Farrenkopf and Jordan (1993) Biochemistry 32, 6165-6170] that alteration of ring stacking with Phe-496 of the adjacent subunit is the mechanism of fluorescence quenching when cofactors bind. The closely related enzyme indolepyruvate decarboxylase (from Enterobacter cloacae) has a leucine residue at the position corresponding to Phe-496 but shows fluorescence quenching properties that are similar to those of PDC. This suggests that the fluorescence quenching is due to some perturbation of the local environment of Trp-487 rather than to a specific interaction with Phe-496. This latter hypothesis is supported by our data: mutation of this phenylalanine to leucine, isoleucine or histidine in PDC does not eliminate the fluorescence quenching upon addition of cofactors.
Amino Acid Sequence↗
Dental fear and oral health and family characteristics of Finnish children.
OBJECTIVES: Our aim was to describe the occurrence of dental fear among Finnish children of different ages and to ascertain how oral health and family characteristics are associated with dental fear. METHODS: The subject groups were aged 3, 6, 9, 12, and 15 years in two middle-sized cities, and the 1474 participants were distributed over fairly equal samples of each age. A questionnaire given to each child to be filled out at home enquired about social background, oral hygiene habits, diet, and dental fear. Oral health status was examined clinically and radiographically by two calibrated dentists. Multiple logistic regression analyses were performed for each age group in order to study the associations between dental fear and selected factors. RESULTS: Dental fear was higher among 12- and 15-year-old children than among the younger ones. Pain, drilling, and local anesthesia were reported to be the most frightening aspects. Excluding the 12-year-olds, children whose family members reported dental fear were more likely to report dental fear than children whose family members did not report dental fear. Six- and 12-year-olds who had experienced caries were more likely to report dental fear than were caries-free children. Among 6-year-olds, father's education modified the effect of a child's caries experience on child dental fear. Frequent intake of sugary items and a limit on eating candies to only one day per week were associated with higher dental fear. CONCLUSIONS: Fear of dental treatment is still fairly common among Finnish children, and the factors associated with it differ with the age of the child.
Adolescent↗
Color preference and food choice among children.
The effects of color on children's food choices were investigated. Subjects were 120 children who were equally distributed among each of the combinations of age (5 vs. 9 years old), sex (male vs. female), food type (3 types of candies), and color (red, green, yellow, and orange) in a counterbalanced, factorial, analysis-of-variance design with repeated measures on subjects. A significant main effect for color indicated that children preferred foods that were red, green, orange, and yellow, in that order. Interpretation of this main effect was not interfered with by main effects or interaction terms involving age, sex, or food type, which served as alternative rival hypotheses.
Candy↗
Glucose and insulin responses to manufactured and whole-food snacks.
To determine whether realistic snacks containing added sugar evoke excessive insulin responses, 10 healthy subjects consumed four different snack meals, similar in fat and total energy content. Two snacks were based on sugary, manufactured products (chocolate-coated candy bar; cola drink with crisps) and two on whole foods (raisins and peanuts; bananas and peanuts). After the processed-food snacks, plasma-glucose levels tended to rise higher and to fall lower than after the whole-food snacks. The area under the plasma insulin curve was 70% greater after the manufactured snacks than after the raisin-peanut snack. The banana-peanut snack evoked an intermediate insulin response. One subject had pathological insulinaemia after both manufactured snacks but normal responses after both whole-food snacks. These findings suggest that foods and drinks containing added fiber-depleted sugars stress and sometimes overwhelm homeostatic mechanisms but also suggest that the insulin response to food is influenced by the physical state of the food.
Adult↗
Alcohol intake in relation to diet and obesity in women and men.
We studied relations between alcohol intake, body mass index, and diet in 89,538 women and 48,493 men in two cohort studies. Total energy increased with alcohol consumption (partial r = 0.11, P less than 0.001), and carbohydrate intake decreased from 153 g/d in abstainers to 131 g/d in women drinking 2.5.0-49.9 g alcohol/d. The decrease in carbohydrate intake was due mainly to decreased sugar consumption with higher alcohol intake (partial r = -0.05, P less than 0.001), reflecting decreased energy consumption from sources excluding alcohol. In men total energy increased with alcohol consumption (partial r = 0.19, P less than 0.001), from 7575.6 (abstainers) to 9821.5 kJ/d (greater than 50 g alcohol/d). Energy intake excluding alcohol varied little with alcohol intake (partial r = 0.003, P = 0.48) but sucrose intake decreased with higher alcohol intake. These data suggest that calories from alcohol were added to energy intake from other sources in men, and that in women, energy from alcohol intake displaced sucrose. The consumption of candy and sugar is inversely related to alcohol intake, raising the possibility that it is related to appetite for alcohol.
Adult↗
Potential reduction exposure products and FDA tobacco and regulation: a CNS call to action.
A new generation of tobacco harm reduction products is stirring controversy and confusion among healthcare providers. These products, known as "potential reduction exposure products" (PREPs), can be described in terms of reported scientific evidence, as "the good, the bad, and the ugly." On the good side, there is sufficient scientific evidence to support the use of Commit, a new over-the-counter nicotine lozenge PREP, approved for smoking cessation. On the bad side, there is no scientific evidence to support the use of Ariva, another over-the-counter nicotine lozenge PREP, marketed as an alternative to cigarettes when smoking is restricted. On the ugly side, both of these PREPs are nicotine delivery systems with "candy-like" appearances; however, one (Commit) has the Food and Drug Administration (FDA) approval and the other (Ariva) does not. This article provides an overview of PREPs and strategies to help clinical nurse specialists (CNSs) address tobacco harm reduction issues.
Candy↗
IgE-mediated allergic reactions to fruit gums and investigation of cross-reactivity between gelatine and modified gelatine-containing products.
A 32-year-old female reacted with a contact urticaria syndrome after eating 'gummy bears' (fruit gums). The reaction began in the oral mucosa and led to treatment on an inpatient basis. RAST measurements with allergen discs produced with gelatine and gelatine-containing products (among them 'gummy bears') demonstrated the presence of IgE antibodies in the serum of this patient. Proteins with molecular weights in the range of 40-120 kD were identified as the allergens in gelatine by using Western blot analysis. RAST inhibition showed cross-reactivity between gelatine, gelatine-containing products and the modified gelatine used in some plasma substitutes. Allergic reactions towards coloured fruit candies and 'gummy bears' may result from an IgE-mediated hypersensitivity towards gelatine. The long-known anaphylactoid reactions towards gelatine-containing plasma substitutes may, at least in part, be of an allergic nature.
Adult↗
Approximal caries and sugar consumption in Icelandic teenagers.
The aim of this study, conducted in 1994, was to examine the association between approximal caries and sugar consumption in teenagers residing in three fluoride-deficient areas in Iceland while controlling for a number of behavioral, residential and microbiological factors. One hundred and fifty subjects (mean age 14 years) selected from the Icelandic Nutritional Survey (INS) were examined radiographically and they completed questionnaires about sugar consumption frequency. Total grams of sugar intake were obtained from the INS for each subject. Caries experience on approximal surfaces, diagnosed from radiographs, was used as the dependent variable in the analyses. Altogether 45.2% of subjects were caries free on approximal surfaces. The overall sample was found to have a mean DFS on approximal surfaces of 2.73 (s=4.36) per subject. Average daily total sugar intake was 170 g per subject and the mean number of sugar-eating occasions between meals was 5.32 (s=6.29) per subject. The regression model indicated that the frequency of between-meal sugar consumption was associated with approximal caries, with frequency of candy consumption being the most important of the sugar variables. In multivariate analysis, no relationship was found between dental caries and total daily intake of sugar, although a significant relationship between total sugar consumption and presence of caries was seen in bivariate analysis. Between-meal consumption of sugar remains a risk factor for the occurrence of dental caries, especially in populations with moderate-to-high levels of dental caries experience.
Adolescent↗
Clearance and metabolism of starch foods in the oral cavity.
The presence of carbohydrates and organic acids was monitored in the oral cavity over a 3-hour period following the ingestion of six foods containing cooked starch (popcorn, potato chips, corn flakes, bread stick, hard pretzel and wheat cracker) and compared to a food containing sugar (chocolate-covered candy bar). Oral fluid samples were collected at 30-min intervals from five different tooth sites from 7 volunteers using absorbent paper points. Samples were analyzed for carbohydrates and organic acids using high-performance liquid chromatography. Analytical data for each food were pooled and compared to the results of the sugar food. The amount of lactic acid produced 30 min after ingestion was highest with the potato chips and lowest with the corn flakes. Potato starch contributed more readily to oral lactic acid production than wheat or corn starch. A direct linear relationship existed between lactic acid production and the presence of oral glucose produced from starch, which occurred via the metabolites maltotriose and maltose. Oral clearance of foods containing cooked starch proceeded significantly slower than that of the sugar food, thus contributing to a prolonged period of lactic acid production.
Acetic Acid↗
Distribution of sucrose around the mouth and its clearance after a sucrose mouthrinse or consumption of three different foods.
The distribution of sucrose in whole saliva and in saliva from seven different regions of the mouth was determined in 10 subjects over the 10-min period following the chewing of a doughnut, sucking on a mint candy, the drinking of orange juice, or use of a 10% sucrose mouthrinse. With all products, the sucrose was distributed non-uniformly, with particularly low concentrations on the lingual surfaces of the lower incisors and the facial surfaces of the upper molars. Clearance was also most rapid from these sites. Since the depth and duration of a Stephan curve in dental plaque is influenced by the sugar concentration to which the plaque is exposed, the results, together with previous results on salivary film velocity in different regions of the mouth, help to provide an explanation for the site-specificity of smooth-surface caries and of supragingival calculus deposition.
Adult↗