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PubMed1991

[Determination of magnolol in cortex Magnoliae officinalis and its processed samples by HPLC and studies on ginger-processed principles].

The experimental result of the quantitative determination of magnolol in Cortex Magnoliae Officinalis and its processed samples by HPLC has shown that the stir-fried sample has the highest content of magnolol among all sample and so does the ginger-fried sample among all ginger-processed samples. As a condiment, ginger can increase the content of magnolol to a certain extent, but the quantity used in processing does not affect the content significantly.

Biphenyl Compounds↗
PubMed1991

Concentration of boron and other elements in human foods and personal-care products.

The element boron is ubiquitous in the environment. Comparatively low concentrations of dietary boron affect several aspects of mineral metabolism in animals and human beings. Therefore, it is appropriate to determine precisely the concentration of boron in human foodstuffs and absorbed, inhaled, or ingested nonfood substances. In this article, we report the analyzed concentrations of boron and other elements in selected foods (animal products, water, condiments, confections, fruits, tuberized roots, vegetables, cereal grains, and spices) and personal-care products (analgesics, antibiotics, decongestants, antihistamines, dental hygiene products, gastric antacids, and laxatives). We conclude that daily intake of boron usually differs considerably between any two individuals for three main reasons. First, concentration of boron in water varies considerably according to geographic source. At some locations, boron in drinking water and water-based beverages may account for most of the total dietary boron intake. Second, individual food preference greatly influences daily intake of boron. Fruits, vegetables, tubers, and legumes have relatively much higher concentrations of boron than do cereal grains or animal tissues and fluids. Third, boron was determined to be a notable contaminant or major ingredient of many personal-care products.

Administration, Oral↗
PubMed1991

Diet and the irritable bowel syndrome.

Food intake plays a key role in triggering or perpetuating symptoms in patients with IBS. Evaluation of the impact of diet in the individual patient requires a precise dietary history and a 7-day prospective dietary analysis, which should include the quality and quantity of food consumed, chronologic sequence and nature of symptoms, and the frequency and consistency of bowel movements. The caloric density of the meal, total fat intake, the quantity and quality of lactose-containing foods, sorbitol, fructose, and the nature and quantity of soluble and insoluble fiber intake must be noted. Patients with reflux esophageal symptoms should eliminate foods that decrease LES pressure, such as chocolate, peppermint, alcohol, and coffee. Direct esophageal mucosal irritants such as tomatoes, citrus juices, sharp condiments, and alcohol should be limited. Gastric emptying is slowed with the ingestion of fats and soluble fiber. Small bowel motility is slowed by soluble fiber and fatty foods. Gaseous syndromes may be reduced by avoidance of smoking, chewing gum, excessive liquid intake, and carbonated drinks. The reduced intake of large amounts of lactose-containing foods, sorbitol, and fructose may limit postprandial bloating. Flatus production can be lowered by reducing fermentable carbohydrates such as beans, cabbage, lentils, brussel sprouts, and legumes. Soluble and insoluble fiber ingestion will reduce sigmoidal intraluminal pressures and overcome spastic constipation when given in progressive graded doses. Effective dietary manipulations remain a key factor in reducing symptoms in IBS.

Colonic Diseases, Functional↗
PubMed1977

[Distribution of Cl. perfringens in preserved food and the lecithinase activity of isolated strains].

This is a study of 414 different foodstuff types for Cl. perfringens presence determination. Of the meat products are with the highest contamination - 32 per cent, next ranking seasoning spices ond condiments, and auxiliary materials - 10.9 per cent. In milk, dairy and confectionary products it is isolated in 3.8 per cent of samples, while in tinned foodstuffs - in 1.8 per cent. Lecithinase production of the isolated strains in Kitt-Tarozi bouillon, Following 18-20 hour-long cultivation at 37 degrees C is studied, and dosed within limits ranging from 5 to 100 DMO. In meat food - pork in its own sauce, the development and lecithinase activity of some strains with different doses lecithinase in the enriching bouillon is studied after cultivation of the same at room temperature for 18-20 hours. Under the conditions outlined it is established that the growth of the strains is analogical to that of the bouillon, whilst their lecithinase activity shows a several-fold increase, and is dependent on the individual characteristics of the strains, and on their adaptive properties. The produced quantity of lecithinase does not affect the toxicity of strains upon oral infection of the animals experimented.

Animals↗
PubMed1990

Human botulism.

The survival of Clostridium botulinum spores in improperly processed foods varies considerably with pH and temperature. The greatest risk arises from commercial or home-prepared condiments, vegetables, non-acid fruits and preserved raw fish. Clinical problems with botulism arise from the rapidity of development, unexpected manifestations involving the autonomic nervous system, including paralytic ileus, gastric dilatation and hypotension, and the need to ensure ventilation.

Botulinum Antitoxin↗
PubMed1989

Incidence of aflatoxin contamination in non-perishable food commodities.

To assess the incidence of aflatoxins contamination in different commodities, a representative countrywide study was conducted. One hundred composed samples of cereals, grains, spices, condiments and refined and raw sugars were analysed for aflatoxin B1, B2, G1 and G2. The moisture contents of all the food samples were also invariably determined. Only 6% of the samples namely maize and red chillies were found to be contaminated with aflatoxin B1 and B2 respectively. The percentage of samples contaminated among maize was 41.6 and the level of aflatoxin B1 ranged between 11.12 micrograms/Kg to 82.33 micrograms/Kg. In red chillies contamination was 25% and the level of aflatoxin B2 was 41.67 micrograms/Kg.

Aflatoxins↗
PubMed1985

Development of a compressed product made with sardine.

The per capita consumption of marine products is very low in Mexico, averaging less than 4 g/day. This fact has been partially attributed to the costly techniques used in their preservation, which result in high market prices unaffordable for large segments of the population. Previous research lead to the development of pressed and salted patties based on lean fish species, the low cost and easy preservation of which would contribute to a higher fish consumption among the low socio-economic strata of the Mexican population. The present work was directed to adapt the procedure to sardine, which is more abundant and less expensive than lean fish species. Since defatting the sardine lead to poor sensorial characteristics of the patties, measures were taken to protect the fat from oxidation, through the use of BHT and citric acid. The best results were obtained with descaled sardine, and with the addition of 8% NaCl, 10% corn flour and a condiment mixture. The resulting product had 32% of high-quality protein and a shelf life of at least six months under environmental conditions. Its cost per gram of protein was one-third lower than the price of fresh or canned sardine. Sensorial tests revealed an acceptability of 82%.

Amino Acids, Essential↗
PubMed1983

Effect of 1-phenylpentanol on release of secretin and exocrine pancreatic secretion in dogs and humans.

1-Phenyl-1-hydroxy-N-pentane is a synthetic derivative of an ingredient of Curcuma longa that is used as a condiment and dye. The effects of 1-phenyl-1- hydroxy-N-pentane on release of secretin, gastrin, and pancreatic secretion of bicarbonate and protein were studied in both dogs and humans. In fasting dogs with gastric fistulas and modified Herrera's pancreatic fistulas, intraduodenal administration of 1-phenyl-1-hydroxy-N-pentane (pH 6.7) in three different doses (25, 50, and 100 mg/kg) resulted in significant increases in both plasma secretin concentration and bicarbonate output. The increases in the two variables were dose related. The bicarbonate output and plasma secretin concentration produced by the doses of 1-phenyl-1-hydroxy-N-pentane correlated well. No significant change occurred in either protein output or plasma gastrin concentration. The effect of intragastric 1-phenyl-1-hydroxy-N-pentane on release of secretin and pancreatic secretion was also studied in the digestive state. While gastric pH was maintained at 5.5 by intragastric titration with 1 N NaOH after intragastric administration of 5% liver extract solution, intragastric administration of 1-phenyl-1-hydroxy-N-pentane (100 mg/kg) resulted in significant increases in both plasma secretin concentrations and pancreatic bicarbonate output. In the same experiment, the plasma gastrin concentration did not change significantly, whereas gastric acid secretion decreased significantly after the 1-phenyl-1-hydroxy-N-pentane administration. In 6 human volunteers, both plasma secretin concentration and pancreatic bicarbonate output significantly increased when 2% 1-phenyl-1-hydroxy-N-pentane solution, 30 ml/30 min, was infused in the upper jejunum. Again, no increase in the protein output was apparent. These studies indicate that endogenous secretin is released by an agent other than acid and suggest strongly that the increased pancreatic bicarbonate secretion is attributed to the increased plasma concentration of secretin. 1-Phenyl-1-hydroxy-N-pentane may be a useful agent for release of secretin in subjects with achlorhydria, severe hyposecretory state, or total gastrectomy.

Adult↗
PubMed1982

An evaluation of a traditional Vietnamese diet in the UK.

Research was undertaken to establish what constitutes a Vietnamese diet and assess the diet for nutritional content. The study was also to ascertain whether a traditional diet was available and economically feasible in the UK. The study revealed a diet high in carbohydrates and low in fat. Except for rice and a few condiments, the Vietnamese used foods indigenous to the UK but retained their food culture through traditional cooking methods and food combinations. A Vietnamese diet which meets the estimated nutritional requirements, was less expensive than the average UK diet.

Adolescent↗
PubMed1982

[Microbiological studies of beef tartar].

Two hundred lots of 'filet américain' (a mixture of minced meat, acid sauce, condiments, salt, etc., meant to be eaten raw) were sampled from retailers and examined for several types of micro-organism; 185 lots had been prepared by the retailer, fifteen on an 'industrial' scale. Pork had been used in seventy-three lots (including fourteen 'industrial' lots); beef was present in all lots, horse meat in none of them. On the whole, the bacterial state of the meats in which pork had been used was found to be considerably inferior to that of samples not containing this ingredient. The aerobic bacterial count and number of yeasts, as well as Enterobacteriaceae and group D. streptococci were at least 10 times higher on an average in this case than they were in lots not containing pork. In the case of Lactobacillus, Staphylococcus aureus and Clostridium perfringens the picture was similar, though the counts of the two lastnamed species were smaller. Salmonella was detected in 84 per cent of the pork-containing lots and in 13 per cent of the other lots. For Yersinia enterocolitica, these figures were 44 per cent and 5 per cent, and for Campylobacter fetus, subsp, jejuni 18 per cent and 6 per cent. The pH varied from 5 to 6. Lots containing pork averaged a higher pH. Addition of acid sauce had only a slight effect on pH levels. A number of these results were related to each other. It is concluded that the use of raw pork in meat products meant for raw consumption should be avoided.

Animals↗
PubMed1988

Fatal pepper aspiration.

Eight patients (five previously undescribed) died due to aspiration of pepper. Seven deaths involved homicides, and one death was accidental in a child with documented pica. The pepper was administered by the mothers in three children and by a foster mother, the mother's boyfriend, an adult male friend, and the child's godfather in one case each. Homicidal pepper aspiration shares many of the features of more conventional child abuse: in each instance, the child was being punished, four of the seven assailants initially gave incorrect histories, and four children were chronically abused. The facts that each death occurred in a different state and that five of the seven homicides occurred within the two years preceding the preparation of this report suggest that this form of child abuse is not confined to any single part of the country and may be increasing in infrequency.

Asphyxia↗