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PubMed1985

[Food allergy. I. Pathogenesis, clinicaL aspects and diagnosis].

Gut associated lymphoid tissue (GALT) and mucosa associated lymphoid tissue (MALT) form the pathophysiological basis for immune function of the gastrointestinal tract. The precondition for an immune response to food antigens is absorption through the mucosa. "M"-cells in the epithelial layer in Peyer's patches are specialized for antigen uptake. Foodstuff allergens either ingested or inhaled may cause, locally or systematically, a multitude of symptoms. All four allergic reaction mechanisms, according to the classification of Coombs and Gell, may occur alone or in combination. Due to the lack or reliable test procedures, allergic reactions to food often remain unrecognized or, on the other hand, are too often supposed. It is important to arrive at a clear definition of food allergies. Other causes of incompatibility to foodstuffs must be excluded, such as toxic effects, intolerance reactions to pharmacologically vasoactive or psychoactive substances in certain foods, and pseudo-allergic reactions and enzymopathies. Food allergies with type I reactions are easily recognized by means of a careful history and allergological examination, especially using scratch or prick tests with fresh food, RAST, and a carefully conducted elimination diet. None of the other available in-vitro test methods can replace the allergological examination. Some cases of food allergy are presented which demonstrate the often painful process from symptom to specific diagnosis.

Adult↗
PubMedDate not supplied

Negative ion chemical ionization mass spectrometric method for confirmation of identity of aflatoxin B1: collaborative study.

An interlaboratory study of a negative ion chemical ionization mass spectrometric (MS) confirmation procedure for aflatoxin B1 was conducted in laboratories in the United States, England, and West Germany. Twelve partially purified, dry film extracts from naturally and artificially contaminated roasted peanuts, cottonseed, and ginger root containing varying quantities of aflatoxin B1 were distributed to the participating laboratories. The extracts required additional cleanup before MS analysis, using either an acidic alumina column and preparative thin layer chromatography (TLC) or a 2-dimensional TLC procedure. Recovery of purified aflatoxin B1 was influenced by the degree of recovery of sample from acid alumina and/or the TLC plate and incomplete elution of aflatoxin B1 from silica gel. Factors affecting MS confirmation included the purity and recovery of aflatoxin and MS instrument sensitivity. Aflatoxin B1 identity was confirmed in 19.5, 90.9, and 100% of samples containing less than 5, 5-10, and greater than 10 ng aflatoxin B1/g product, respectively, by solid probe introduction using full mass scans. The MS method has been adopted official first action.

Aflatoxin B1↗
PubMed1986

Effect of spiced food on metabolic rate.

Since the time of Lavoisier it has been known that the ingestion of food in animals and man produces an increase in oxygen consumption. This increase in metabolic rate was originally called 'specific dynamic action' (SDA) and is now widely referred to as the thermic effect (TE) of food or diet-induced thermogenesis (DIT) (Rothwell & Stock, 1981). Much of the early work on the thermic effect was confined to the type and amount of food, notably the macronutrients--proteins, fats and carbohydrates. Later, it was shown that certain minor constituents of the diet such as caffeine and associated methylxanthines (Zahorska-Markrewicz, 1980; Jung et al., 1981) in tea and coffee could also have a profound effect on metabolic rate. The consumption of alcohol was also shown to increase metabolic rate (Rosenberg & Durnin, 1978). The work described in this paper reports the effect of another minor constituent of food, spices, on metabolic rate. Although the use of spices in our food has steadily increased with time little information exists on their effect on the metabolic rate. It has been estimated that approximately 40 different spices are used in our diet today. This communication reports the effect of chilli (red pepper, capsicum annuum) and mustard (Brassica juncea).

Adult↗
PubMed1985

Salicylates in foods.

To determine salicylate content, 333 food items were analyzed. Foods were homogenized with 25% sodium hydroxide, allowed to stand overnight, acidified with concentrated hydrochloric acid, and then extracted with warm diethylether over 5 hours. The extract was dried and taken up in dilute sodium bicarbonate solution for analysis. Salicylic acid was separated by high performance liquid chromatography and quantified by reading at 235 nm. Salicylic acid standards were used throughout to standardize extractions and analyses. This is the most comprehensive set of data on food salicylates yet published; extraction appears to have been more complete for some foods, giving higher values than those previously published. Most fruits, especially berry fruits and dried fruits, contain salicylate. Vegetables show a wide range from 0 to 6 mg salicylate per 100 gm food (for gherkins). Some herbs and spices were found to contain very high amounts per 100 gm, e.g., curry powder, paprika, thyme, garam masala, and rosemary. Among beverages, tea provides substantial amounts of salicylate. Licorice and peppermint candies and some honeys contain salicylates. Cereals, meat, fish, and dairy products contain none or negligible amounts.

Alcoholic Beverages↗
PubMedDate not supplied

Extraction of light filth from whole peppermint leaves: collaborative study.

Results are reported for a collaborative study of a method for the extraction of light filth from whole peppermint leaves. A 5 g sample is defatted with isopropanol in a simple reflux appartus. Rat hairs, insect fragments, and whole insects are isolated by wet sieving on a No. 230 sieve, a deaerating boil in 40% isopropanol solution, flotation with Tween 80-Na4EDTA (1 + 1) and mineral oil-heptane (85 + 15), and trappings in a Wildman trap flask. Average recoveries obtained by 6 collaborators for 3 spike levels of rat hairs (5, 10, 15) were 83.3, 87.5, and 82.2%, respectively. For whole insects (5, 10, 15) recoveries averaged 85.0, 80.0 and 77.2% respectively; for insect fragments (20, 30, 50) recoveries averaged 79.6, 88.3, and 84.8%, respectively. The average recoveries for the 3 levels of each analyte were not significantly different. The method has been adopted official first action.

Animals↗
PubMedDate not supplied

Brine saturation technique for extraction of light filth from rubbed, ground, and whole sage: collaborative study.

A new approach to the isolation of light filth from the 3 commercial forms of sage was studied collaboratively. It incorporates a simple isopropanol defatting, followed by saturation of the product with brine by alternately heating and cooling, and subsequent trapping of filth from tap water with olive oil. This method circumvents the use of hazardous, expensive solvents and more time-consuming pretreatment procedures. Overall recoveries were 92.1% for rodent hair and 78.7% for insect fragments on clean, easy-to-read papers. An additional blending step was necessary to obtain satisfactory recovery of rodent hair fragments from whole sage. The method has been adopted official first action for light filth in rubbed and ground sage only.

Condiments↗
PubMedDate not supplied

Ruggedness testing of the official method for rot fragments in comminuted tomato products.

The official AOAC method for rot fragments in comminuted tomato products (44.224) has been revised on the basis of Youden's ruggedness testing procedures to provide better control over the sources of variability. Two sets of ruggedness tests were carried out to evaluate the type of balance used to weigh the sample, amount of stain, staining time, sieve design, technique used to transfer stained material from beaker to sieve, washing technique used to accumulate stained material at edge of sieve, diameter of eye dropper used to transfer sample from sieve to graduated tube, number of 0.5 mL portions examined, and magnification used to examine prepared slides. A 3-way analysis of variance conducted on amount of stain, transfer technique, and washing technique showed that the transfer and washing techniques were significant areas of variability.

Condiments↗
PubMedDate not supplied

Extraction of light filth from unground marjoram: collaborative study.

The present method for filth in underground marjoram is conducted in 2 parts. The first of these, which is for heavy filth and sand, requires the spice to be boiled with petroleum ether, then floated off with chloroform and, if needed, carbon tetrachloride. The second part, which is for light filth, is dependent on completion of the heavy filth section. After the spice is air-dried, the light filth is extracted with heptane and water. The proposed method was developed to make light filth independent of heavy filth analysis, improve filth recoveries, and reduce microscopic examination time. The light filth is extracted by ethanol defatting followed by a combination 15-60% ethanol/mineral oil extraction in a Wildman trap flask. Tween 80-NaEDTA solution is added to the trapping system to reduce the rising of excess plant material to the trap interface. The official method (AOAC 13th edition secs 44.142, 44.120(b)) produced an average of 8 extraction papers per test portion and microscopic examination took an average of 88 min per test portion. The official method gave average recoveries of 14% for rodent hairs and 26% for insect fragments with 2 spike levels of 15 and 30 for each filth element. Recoveries of the 2 levels of each spike were not significantly different (P greater than 0.05). The proposed method gave average recoveries of 73% for rodent hairs and 70% for insect fragments. The proposed method has been adopted official first action to replace AOAC 13th edition secs 44.142 and 44.120(b) for unground marjoram only.

Animals↗
PubMedDate not supplied

Simultaneous gas chromatographic determination of carboxylic acids in soft drinks and jams.

A method was developed for simultaneous gas chromatographic determination of sorbic acid, dehydroacetic acid, and benzoic acid used as preservatives, and succinic acid, fumaric acid, malic acid, and tartaric acid used as acidulants in soft drinks and jams. A sample was dissolved in NH4OH-NH4Cl pH 9 buffer solution, and an aliquot of the solution was passed through a QAE-Sephadex A 25 column. The column was washed with water, and the carboxylic acids were eluted with 0.1N HCl. Sorbic acid, dehydroacetic acid, and benzoic acid were extracted with ethyl ether-petroleum ether (1 + 1), and determined on a 5% DEGS + 1% H3PO4 column. Succinic acid, fumaric acid, malic acid, and tartaric acid in the lower layer were derivatized with N,O-bis(trimethylsilyl)acetamide and trimethylchlorosilane, and determined on a 3% SE-30 column. Recoveries from soft drink and jam samples fortified with 0.1% each of 7 carboxylic acids ranged from 92.4 to 102.6% for preservatives, and from 88.1 to 103.2% for acidulants.

Beverages↗
PubMed1985

[Antibacterial properties of some spice plants before and after heat treatment].

This study was carried out to understand the antibacterial properties of some spice plants before and after heat treatment in boiling water. The samples included the core and the outer layers of onion, the white and the green parts of green onion, garlic bulb, ginger, ginger root, sweet pepper, chili pepper, brown pepper, and mustard. The test microorganisms included Escherichia coli, Salmonella typhimurium, Vibrio parahaemolyticus, Pseudomonas aeruginosa, Proteus vulgaris, Staphylococcus aureus, Mycobacterium phlei, Streptococcus faecalis, Bacillus cereus, and Micrococcus luteus. Raw garlic bulb could inhibit all of the test strains. The antibacterial activities of green onion are slightly weak than that of onion. However, green onion could inhibit P. aeruginosa and M. luteus, but onion could inhibit E. coli, P. vulgaris, S. faecalis, and B. cereus. Ginger and ginger root could only inhibit M. luteus. Chili pepper could inhibit V. parahaemolyticus and P. vulgaris. Brown pepper could also inhibit P. vulgaris. Sweet pepper and mustard showed no antibacterial activity to all of the test strains. In general, antibacterial components in the spice plants were heat labile. All the spices tested lost their antibacterial activities within 20 min at 100 degrees C.

Allium↗