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PubMed2004

Potato glycoalkaloids and adverse effects in humans: an ascending dose study.

Glycoalkaloids in potatoes may induce gastro-intestinal and systemic effects, by cell membrane disruption and acetylcholinesterase inhibition, respectively. The present single dose study was designed to evaluate the toxicity and pharmacokinetics of orally administered potato glycoalkaloids (alpha-chaconine and alpha-solanine). It is the first published human volunteer study were pharmacokinetic data were obtained for more than 24 h post-dose. Subjects (2-3 per treatment) received one of the following six treatments: (1-3) solutions with total glycoalkaloid (TGA) doses of 0.30, 0.50 or 0.70 mg/kg body weight (BW), or (4-6) mashed potatoes with TGA doses of 0.95, 1.10 or 1.25 mg/kg BW. The mashed potatoes had a TGA concentration of nearly 200 mg/kg fresh weight (the presently recognised upper limit of safety). None of these treatments induced acute systemic effects. One subject who received the highest dose of TGA (1.25 mg/kg BW) became nauseous and started vomiting about 4 h post-dose, possibly due to local glycoalkaloid toxicity (although the dosis is lower than generally reported in the literature to cause gastro-intestinal disturbances). Most relevant, the clearance of glycoalkaloids usually takes more than 24 h, which implicates that the toxicants may accumulate in case of daily consumption.

Adult↗
PubMed1997

Nutrient content and survival of selected pathogenic bacteria in kenkey used as a weaning food in Ghana.

Kenkey is a cooked, fermented white maize food of the people of the southern half of Ghana. There are three types of kenkey viz: Ga, Fanti-Brown and Fanti-White. Kenkey is widely used as a weaning pap by a lot of low income families. In mashing it into the weaning pap, mothers use their bare hands. This and the use of untreated water, especially in rural communities, introduce the risk of microbial contamination. Kenkey's nutritional contribution to the weanling and the survival of selected pathogenic bacteria in kenkey's milieu were investigated in this study. Crude Protein (CP) was determined by the Kjedahl method. Atomic absorption spectrophotometry was used to determine levels of minerals. Escherichia coli (1955 and 101,685), Klebsiella pneumoniae and Staphylococcus aureus populations in kenkey milieu of pH 4 were monitored over a period of time. Our results suggested that, nutritionally, Ga kenkey is the best of the three types of kenkey. A weanling of 9 kg body weight is maximally offered 450 g of kenkey a day. This weight of kenkey offers the following levels of nutrients on as-it-is or wet basis: CP, 13.13 g and dry matter (DM), 141.14 g. Minerals levels were P, 266.22 mg; Ca, 14.1 mg; K, 451.94 mg; Na, 1301.15 mg; Mg, 260 mg; Fe, 8.65 mg; Zn, 3.91 mg; Cu, 0.23 mg; Mn, 1.15 mg; Co, 0.6 mg; and Cr, 0.36 mg. These values did not satisfy the recommended daily dietary allowances (RDAs) for weaning. The populations of our test pathogenic bacteria were reduced by 1-3 logs in 30 min in Ga kenkey milieu of pH 4. In using kenkey for weaning purposes, therefore, breastfeeding and selected nutrient supplementation are necessary to avert malnutrition. Since the extent of microbial reduction on exposure to a lethal agent also depends on the initial microbial load, mothers should wash their hands very well to reduce microbial loads before using them to mash kenkey. They should also use treated water and heat the kenkey pap before serving.

Bacteria↗
PubMed2000

Time structure of behavioral patterns related to feed pecking in chicks.

Nonrandom time patterns of pecking acts by 16 chicks were detected using the software Theme during three videotaped pecking sessions (M, C, and A). At 15 days of age pecking session, M (mash) was recorded when chicks ate a mash diet. Pecking session C (change) at 16 or 17 days of age was recorded immediately after the change of the diet to pellets presented either as regular cylinders (P) to eight chicks, or as semiovoid (Po) to eight other chicks. Pecking session A (adapted) was recorded 5 or 6 days after adaptation to P and Po. Successful (consumatory) pecks were 72%, 52%, and 61% of all pecks for sessions M, C, and A, respectively. The head of the chicks remained in a steady position between two consecutive pecks for a longer period during C (65% of the time) than M and A (54%). During C, the pecking rate was less for P (0.54 pecks/s) than for Po (0.79 pecks/s). Two consistent time patterns involving four acts frequently observed were: head rotation (or exploratory peck)-->head in steady position-->consumatory peck-->head in steady position with jaw movements. Time intervals within a pattern were stable throughout sessions. However, the proportion of synchronized (included in a pattern) vs. nonsynchronized (not included in a pattern) acts decreased immediately after the change of feed form (session C). These results suggest that pecking at feed is composed of two distinct sets of acts: consistently organized patterns little affected by the form of the pecked particles and nonsynchronized acts that may be involved in sensory information.

Aging↗
PubMed2001

Relation between PROP taster status and fat perception, touch, and olfaction.

We tested the hypothesis that fat perception (sensitivity to and preferences for fat) may be linked to 6-n-propylthiouracil (PROP) taster status as a result of differences in trigeminal innervation of the oral cavity. In addition, we examined the relationship between taster status and sensitivity to other taste attributes, as well as tactile and olfactory sensitivities. Subjects (40 nontasters, 67 medium tasters, and 40 supertasters of PROP) rated samples (potato chips, chocolate drink, mashed potatoes, and vanilla pudding) varying in fat and flavor concentrations for the intensity of fattiness, saltiness, and sweetness, first without and then with nose clips, and for liking. Tactile sensitivity of the tongue was assessed according to responses to stimulation with Von Frey filaments (2.36, 2.44). Olfactory thresholds were determined for two odors (diacetyl and phenylethyl methyl ethyl carbinol). In general, taster status was not related to the perceptions of fat, saltiness, and sweetness. Subjects were able to accurately assess the fat content of the samples. Increasing the flavor levels in the potato chips and mashed potatoes enhanced the perception of fattiness for these systems. Supertasters were more sensitive to stimulation on the median of the tongue with the no. 2.36 Von Frey filament, and the olfactory thresholds for diacetyl were lower for PROP tasters and supertasters than for nontasters.

Adolescent↗
PubMed1984

Preference and sensitivity to salt taste as determinants of salt-intake.

Total salt-intake was estimated in 33 normal subjects using urinary sodium excretion over 7 days, and table and cooking salt use were measured over the same period. Sensitivity to salt taste was measured for 31 of these subjects using a seven-category rating scale for intensity of saltiness with five concentrations of salt in water, bread and mashed potato. Preferences were assessed using a nine-category hedonic rating scale with the bread and mashed potato to determine the maximally-preferred concentration. No differences were found in the taste measures between subjects divided into high and low intake in terms of total salt-intake or total intake divided by body weight. However, differences were found in sensitivity and preferences between groups divided into high and low table salt use. This may be because the major proportion of total salt-intake arose from salt present in foods and this would not be so open to voluntary control as table salt use.

Adolescent↗
PubMed2000

Differential effects of chronic cyanide intoxication on heart, lung and pancreatic tissues.

The histotoxic effects of chronic cyanide insult on heart, lung and pancreatic tissues, and some corroborative enzyme and metabolite changes were studied in New Zealand White rabbits using colorimetric, enzymatic and histochemical methods. Two groups of rabbits were fed for 10 months on either pure growers mash or grower mash +702 ppm inorganic cyanide. There were no significant differences in time-course profiles of serum amylase and fasting blood glucose between the cyanide-fed group and control. Pancreatic islet and heart histologies showed no pathological changes, and there were no significant differences in both serum and heart aspartate transaminase activities between the two groups. However, there were significant decreases (P<0.01) in alkaline phosphatase activity in the lungs of the cyanide-fed group, with corresponding significant (P<0.05) increases in the serum activity of the enzyme. Histological examination of lung tissue of the cyanide-treated rabbits revealed focal areas of pulmonary oedema and necrosis. These results suggest the existence of variabilities in tissue susceptibilities to the toxic effect of chronic cyanide exposure. It would appear that chronic cyanide exposure may not predispose to diabetes in the presence of adequate protein intake.

Alkaline Phosphatase↗
PubMed1999

Liver and kidney lesions and associated enzyme changes induced in rabbits by chronic cyanide exposure.

The effect of prolonged chronic cyanide exposure on liver and kidney integrity, as well as some associated enzyme and metabolite changes, were investigated in New Zealand white rabbits (initial mean weight 1.52 kg) using a combination of colorimetric, spectrophotometric, enzymatic, gravimetric and histological procedures. Two groups of rabbits were fed for 40 weeks on either pure growers' mash or growers' mash containing 702 ppm inorganic cyanide. Results obtained indicate that the cyanide-fed rabbits had significantly decreased liver activities of alkaline phosphatase, glutamate pyruvate transaminase and sorbitol dehydrogenase relative to controls (P<0.05). On the other hand, there were significant increases (P<0.05) in the serum activities of these enzymes in the cyanide-treated group. Kidney alkaline phosphatase activity was significantly decreased (P<0.05), while serum urea and creatinine were significantly higher (P<0.05) in the cyanide group relative to controls. The cyanide treatment led to significant increases in both tissue and serum activities of lactate dehydrogenase. In addition, liver and kidney rhodanese activities were significantly raised in the cyanide-fed group. There were marked degenerative changes in the liver and kidney sections from the cyanide-treated rabbits. These results suggest that chronic cyanide exposure may be deleterious to liver and kidney functions.

Animals↗
PubMed2004

The Notch signaling cascade in neuroblastoma: role of the basic helix-loop-helix proteins HASH-1 and HES-1.

Neuroblastoma is a childhood tumor originating from cells of the developing sympathetic nervous system. The disease exhibits a remarkable phenotypic diversity reflected in the outcome, ranging from spontaneous regression to fatal disease. Mammalian achaete-scute homologue 1 (MASH-1 or HASH-1 in humans), a basic helix-loop-helix transcription (bHLH) factor, is transiently expressed in migrating sympatho-adrenal precursor cells. This gene, which is essential for proper development of the sympathetic nervous system, is expressed in a majority of primary neuroblastomas and neuroblastoma cell lines indicating an embryonal origin of the tumor. One important negative regulator of MASH-1 expression is the bHLH factor hairy and Enhancer of split homolog-1 (HES-1), which in turn is under positive control of the Notch signaling cascade. When neuroblastoma cells are induced to differentiate, as indicated by neuronal morphology and upregulation of neuronal marker genes, the HASH-1 expression is rapidly downregulated with a concomitant, transient upregulation of HES-1. Furthermore, a constitutively active form of Notch-1 inhibits induced differentiation of neuroblastoma cells. In this review, the role of the Notch-signaling cascade in neuroblastoma, with focus on the bHLH factors HASH-1 and HES-1, will be discussed.

Animals↗
PubMed2003

Synergistic degradation of arabinoxylan with alpha-L-arabinofuranosidase, xylanase and beta-xylosidase from soy sauce koji mold, Aspergillus oryzae, in high salt condition.

This study addresses induction and some properties of alpha-L-arabinofuranosidase from a soy sauce koji mold, Aspergillus oryzae HL15, cultured on solid and liquid media. Alpha-L-arabinofuranosidase was induced by soybean polysaccharide and secreted into media on solid cultivation; the enzyme was associated with mycelium as a cell-wall-bound form in liquid cultivation. A major alpha-L-arabinofuranosidase, which was purified homogeneously on SDS-PAGE, showed highest activity in the presence of 10% of NaCl; also, somewhat higher activity was observed even in 25% NaCl than in the absence of NaCl. Arabinoxylan was synergistically degraded by xylanase, beta-xylosidase, and alpha-L-arabinofuranosidase from A. oryzae HL15 in the condition of imitative pH 5.0 and 15% NaCl concentration of the soy sauce moromi mash. These results suggest that arabinose and xylose, which are closely related to melanoidin formation, can be released by synergistic action of these enzymes in soy sauce moromi mash.

Journal Article↗
PubMed2004

Effect of cellular inositol content on ethanol tolerance of Saccharomyces cerevisiae in sake brewing.

The effect of cellular inositol content on the ethanol tolerance of sake yeast was investigated. In a static culture of strain K901 in a synthetic medium, when cells were grown in the presence of inositol in limited amount (L-cells), the inositol content of cells decreased by one-third that of cells grown in the presence of inositol in sufficient amount (H-cells). L-cells exhibited a higher death rate constant than H-cells in the presence of 12-20% ethanol, while no difference in specific ethanol production rate in the presence of 0-18% ethanol between the two cell types was observed. L-cells leaked more intracellular components, such as nucleotides, phosphate and potassium, in the presence of ethanol than H-cells. L-cells exhibited a lower intracellular pH value than H-cells, which represented the lowering of cell vitality by the decrease in H(+) extrusion activity. Furthermore, the plasma membrane H(+)-ATPase activity of L-cells was approximately one-half of that of H-cells. Therefore, it was considered that the decrease in viability in the presence of ethanol due to inositol limitation results from the lowering of H(+)-ATPase activity, which maintains the permeability barrier of the yeast membrane, ensuring the homeostasis of ions in the cytoplasm of yeast cells. It is assumed that the lowering of H(+)-ATPase activity due to inositol limitation is caused by the change in lipid environment of the enzyme, which is affected by inositol-containing glycerophospholipids such as phosphatidylinositol (PI), because in the PI-saturated mixed micellar assay system, the difference in H(+)-ATPase activity between L- and H-cells disappeared. In the early stage of sake mash, inositol limitation lowers the ethanol tolerance due to the decrease in H(+)-ATPase activity as in static culture. In the final stage of sake mash, the disruption of the ino1 gene responsible for inositol synthesis, resulted in a decrease in cell density. Furthermore, the ino1 disruptant, which was not capable of increasing the cellular inositol level in the final stage, exhibited a significantly higher methylene blue-staining ratio than the parental strain. It was suggested that the yeast cellular inositol level is one of the important factors which contribute to the high ethanol tolerance implied by the increased cell viability in the presence of ethanol.

Journal Article↗
PubMed1999

Characterization of a PDR1 mutant allele from a clotrimazole-resistant sake yeast mutant with improved fermentative activity.

Clotrimazole-resistant mutants from various sake yeasts show improved fermentative activity in sake mash while retaining their parental advantages for sake making. These mutants also exhibit pleiotropic drug resistance (PDR) phenotypes. To investigate the relationship between the improvement of fermentative activity and PDR phenotypes, a PDR1 mutant allele (pdr1-h176) encoding a transcription factor was cloned from a clotrimazole-resistant mutant, HL176 (MATa/MATalpha), using PCR amplification. The nucleotide sequences of pdr1-h176 and its wild allele were determined. The mutant allele contained a missense point mutation (L309S) that can confer a PDR phenotype on yeast. This amino acid substitution is located in the conserved motif II in the inhibitory domain of Pdr1p, and is very close to the cluster of three mutation points (P298A, K302Q, and M308I) described by Carvajal et al. (Mol. Gen. Genet., 256, 406-415, 1997) in laboratory strains. A PDR1 wild allele of HL163, the parent strain of HL176, was replaced by pdr1-h176 using gene recombination at the homologous site. The resultant transformants (PDR1/pdr1-h176) showed the same PDR phenotype as HL176, and they fermented sake mash efficiently even in the final fermentation stage, while HL163 did not. The amino acid substitution (L309S) in pdr1-h176 was considered to be sufficient to improve the fermentative activity of sake yeast, in addition to conferring the PDR phenotype.

Journal Article↗
PubMedDate not supplied

Dry-grind process for fuel ethanol by continuous fermentation and stripping.

Conversion of a high-solids saccharified corn mash to ethanol by continuous fermentation and stripping was successfully demonstrated in a pilot plant consuming 25 kg of corn per day. A mathematical model based on previous pilot plant results accurately predicts the specific growth rate obtained from these latest results. This model was incorporated into a simulation of a complete dry-grind corn-to-ethanol plant, and the cost of ethanol production was compared with that of a conventional process. The results indicate a savings of $0.03 per gallon of ethanol produced by the stripping process. The savings with stripping result from the capacity to ferment a more concentrated corn mash so there is less water to remove downstream.

Ethanol↗
PubMed2001

Effects of commercial pectolytic and cellulolytic enzyme preparations on the apple cell wall.

The action of three different commercial enzyme combinations on apple cell wall material has been examined in a model system under conditions of mash and pomace treatment by using an alcohol-insoluble substance prepared from apples. A part of the total dietary fiber, for example, galacturonan (pectin), appeared in the soluble fraction after enzymatic mash treatment. The soluble fraction increased intensely during pomace treatment. Furthermore, enzyme actions caused a change in the water-binding capacity of residues as well as changes in the monosaccharide composition and in the molecular weight distribution of saccharides in filtrates (soluble parts). The extent of decomposition of cell wall material and the increase of soluble oligomeric and/or polymeric dietary fiber components are caused by both the composition (pectinases, cellulases, and hemicellulases) and the activities of the enzyme preparations. The model experiments allow an insight into the reactions occurring during enzyme action on the plant cell wall, for example, during apple juice production using pectolytic and cellulolytic enzyme preparations.

Cell Wall↗
PubMed2001

Improvement of malt modification by use of Rhizopus VII as starter culture.

The development of a selected starter culture on malting barley and its effects on malt quality aspects were studied. Application of Rhizopus sporangiospores in a malting process resulted in increased beta-glucanase and xylanase contents of the malting barley and improved starchy endosperm cell-wall degradation. Activation of the sporangiospores and optimization of the inoculation procedure led to a further increase in enzyme levels and to larger and more consistent impacts on cell-wall modification. Whereas the main effect of the starter culture on beta-glucan degradation was observed during malting, a further decrease in beta-glucan during mashing suggests that the microbial enzymes that survived the kilning step were active during mashing. Other quality aspects that were influenced by the starter culture activity were protein modification, wort color, and wort pH. The level of microbial enzymes produced was related to the amount of barley kernels infected with the starter culture.

Cell Wall↗
PubMed2003

Thermal stability of alpha-amylase from Aspergillus oryzae entrapped in polyacrylamide gel.

To determine the suitability as a time-temperature indicator for dielectric pasteurization processes, the thermal stability (50-75 degrees C) of Aspergillus oryzae alpha-amylase immobilized in polyacrylamide gel in phosphate buffer, mashed potatoes, and minced shrimp was examined. Changing the cross-linking agent concentration from 3.3 to 5.3% and adding 2% salt did not markedly affect the thermal stability of the immobilized alpha-amylase. Thermal inactivation was first order, and immobilization generally improved the thermal stability of alpha-amylase. z values of the immobilized system in test food systems were 10.2 degrees C (phosphate buffer), 8.45 degrees C (minced shrimp), and 7.78 degrees C (mashed potatoes).

Acrylic Resins↗
PubMed2004

Influence of thermally processed carbohydrate/amino acid mixtures on the fermentation by Saccharomyces cerevisiae.

The production of alcoholic beverages such as Tequila, Mezcal, whiskey, or beer includes the fermentation of a mash containing Maillard reaction products. Because excessive heating of the mash can lead to complications during the following fermentation step, the impact of Maillard products on the metabolism of Saccharomyces cerevisiae was investigated. For this purpose, fermentation was carried out in a model system in the presence and absence of Maillard reaction products and formation of ethanol served as a marker for the progression of fermentation. We found that increasing amounts of Maillard products reduced the formation of ethanol up to 80%. This effect was dependent on the pH value during the Maillard reaction, reaction time, as well as the carbohydrate and amino acid component used for the generation of Maillard reaction products. Another important factor is the pH value during fermentation: The inhibitory effect of Maillard products was not detectable at a pH of 4 and increased with higher pH-values. These findings might be of relevance for the production of above-mentioned beverages.

Alcoholic Beverages↗
PubMed1979

Control of instrumental behavior by deprivation stimuli.

In Experiment 1, rats were given one trial per day in a straight alley under food deprivation on half of the trials and under water deprivation on the other half. Wet mash was available in the goal box under food deprivation for Group H and under water deprivation for Group T, the other deprivation being nonrewarded for each group. After 15--18 trials both groups ran significantly faster on their rewarded than on their nonrewarded deprivation days. A third group showed that random variation of alley color retarded formation of the discrimination. A fourth group was run in a conditional discrimination in which under food deprivation wet mash was available in a black alley, nonreward in a white alley, and vice versa under water deprivation. This group took 114 trials to begin running significantly faster in their rewarded than in their nonrewarded alley under each deprivation. In Experiment 2, it was shown that prior learning about deprivation cues "blocks" learning about alley color when alley color is subsequently presented in compound with the deprivation cue but that when both alley color and deprivation cues are relevant from the start of training, the rat learns about both cues. It is suggested that previous studies have underestimated the importance of deprivation cues by using conditional discrimination designs, choice measures rather than speeds, and parameters that are not optimal for discrimination learning.

Animals↗
PubMed1975

Chronically reduced body weight in rats sustaining lesions of the lateral hypothalamus and maintained on palatable diets and drinking solutions.

Male rats sustaining lateral hypothalamic (LH) lesions regulated their body weight at a reduced level when maintained for 1 mo. postlesion upon a wet mash diet. Thereafter, for a period of 84 days, half of these animals were offered a high fat dies whereas the remaining animals continued to receive wet mash. A series of palatable drinking solutions were also offered. Body weight remained at reduced levels relative to intact control animals regardless of the diet offered, even under conditions of high fluid intake generated by the palatable drinking solutions. These results contradict the interpretation of Mufson and Wampler that the lower body weight observed in LH-lesioned animals is secondary to lesion-produced "finickiness" and/or dehydration resulting from hypodipsia. Rather, a primary shift in the set point for body weight appears to underlie the reduced levels of weight maintenance in LH-lesioned animals.

Animals↗