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At least 451 records · Page 25Linked to original sources
PubMed1984

Genetic polymorphism of G6PD in a Bulgarian population.

Considerable genetic heterogeneity in G6PD was found in the Bulgarian population-14 G6PD variants isolated from 117 hemizygous carriers of G6PD deficiency. Of these, G6PD Mediterranean type was a polymorphic variant and G6PD Corinth occurred with high frequency. Two new variants were identified-G6PD Rudosem and G6PD Nedelino. In a selected group of 78 subjects with clinical manifestations, four variants were established: G6PD Mediterranian, G6PD Corinth, G6PD Seattle and G6PD Ohut II.

Anemia, Hemolytic↗
PubMed1988

Treatments for reducing total vicine in Egyptian faba bean (Giza 2 variety).

The response of faba bean 'Vicia faba' (Giza 2 variety) towards soaking conditions differed greatly since the absorbed quantities of water (either by the whole or the decorticated forms) are a function of their chemical constituents. On the other hand, 28.45% of the total vicine (vicine & convicine) present in the whole faba bean samples was extracted after soaking for 72 h at room temperature. Subsequently, other soaking mediums, i.e., 0.5% sodium carbonate and/or 1% acetic acid were used in an attempt to increase the level of vicine elimination. Percentage removal of total vicine in whole faba bean was higher in the acidic (61.31%) than the alkaline (38.40%) medium under the conditions tested, i.e., at room temperature for 72 hours. The rates of vicine + convicine elimination in decorticated faba bean for the acidic acid and alkaline soaking media were 78.46 and 79.13%, respectively. The solubility ratio of total vicine relative to soaking solutions (H2O:Na2CO3:Acetic acid) was 1:1.35:2.16 in the whole broad bean and 1:2.41:2.39 in the decorticated samples. The residual amounts of total vicine (78.33% and 77.27%) present after stewing under normal and under pressure cooking conditions could be expected to be decreased to 30.33% for the former and 29.92% for the later after 72 h of soaking. Regression analysis was used to estimate the theoretical zero point of vicine elimination from faba bean through soaking in 1% acetic acid.

Cooking↗