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PubMed1981

[Effects of inflammation and stimulant diets on functions of autonomic nervous system (author's transl)].

In usual medical consultation, we have been met a lot of female patients suffering from disturbances of autonomic nervous system such as headache, shoulder-ache and so on. Experiments were designed to elucidate whether or not these disturbances of autonomic nervous system were induced by inflammation and accelerated by stimulant diets. Functions of autonomic nervous system were examined by lipolysis in rat epididymal adipose tissue which was partly controlled by sympathetic nervous system. It was found that free fatty acid release from the epididymal adipose tissue was considerably elevated by inflammation which was formed in abdominal wall or in abdominal cavity or oral administration of stimulant diets such as red pepper and white pepper, and that such elevation of lipolysis was significantly reduced by resection of the autonomic nerve. These results indicated that the inflammation and the stimulant diets induced excitement of sympathetic nerve which controlled the epididymal adipose tissue. Experiments were now in progress to clarify relationship between such excitement of sympathetic nervous system induced by the inflammation or by the stimulant diet and irregular complaints due to disturbances of autonomic nervous system.

Adipose Tissue↗
PubMed1981

Potential mold growth, aflatoxin production, and antimycotic activity of selected natural spices and herbs.

Ground spices and herbs are evaluated as substrates for mycelial growth, sporulation, and aflatoxin production. Three toxigenic strains of Aspergilli, A. flavus ATCC 15548, A. flavus NRRL 3251, and A. parasiticus NRRL 2999, were cultured on moist, commercially packaged herbs and spices. All substrates used were ground and included thyme, celery seed, oregano, cinnamon, ginger, caraway seed, clove, mustard, sesame seed, and rosemary leaves. Following inoculation of the natural materials in sterile bottles containing sterile water, the cultures were incubated 30 days at 23 +/- 4 degrees C. Not all strains of Aspergilli grew, sporulated, or produced toxins. There were definite strain differences and definite substrate differences for the variables evaluated. Sesame seed produced toxins B1, G1, and G2, with a mean of 167 ppm for 3 strains. A. flavus ATCC 15548 was the greatest overall toxin producer followed by A. parasiticus NRRL 2999 and A. flavus NRRL 3251. Ginger and rosemary leaves were also substantial producer-substrates. Mustard, caraway seed, and celery seed were judged as intermediate-producing substrates. Absolute antimycotic substrates were cinnamon and clove. Antiaflatoxigenic substrates were thyme and oregano. Mustard also may be antimycotic. Aflatoxins B1 and G1 were the more commonly found toxins.

Aflatoxins↗
PubMed1981

Hunan hand.

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Adult↗
PubMed1981

High pressure liquid chromatographic determination of aflatoxins in spices.

High pressure liquid chromatography with fluorescence detection is used to determine aflatoxin in 5 common spices. A 10 micrometer microparticulate silica gel column is used with a dichloromethane-cyclohexane-acetonitrile solvent system to resolve aflatoxins B1, G1, B2, and G2. The fluorescence detector contained a silica gel-packed flowcell. Samples of black, white, and red pepper, ginger, and nutmeg were extracted according to a previously published method. Recoveries from aflatoxin-free samples of white pepper, ginger, and red pepper spiked with 1-50 micrograms aflatoxin/kg ranged from 64 to 92%.

Aflatoxins↗
PubMed1981

High pressure liquid chromatographic determination of ethoxyquin in paprika and chili powder.

A method is described for the determination of ethoxyquin (1,2-dihydro-6-ethoxy-2,2,4-trimethylquinoline) in paprika and chili powder. Ethoxyquin is extracted from the spice with hexane and partitioned into 0.3N HCl. After adjusting the solution to pH 13-14, ethoxyquin is extracted into hexane, and the hexane layer is evaporated to dryness. An acetonitrile solution of the residue is then analyzed by reverse phase high pressure liquid chromatography with detection at 254 nm. The mobile phase is water-acetonitrile with ammonium acetate buffer. Recoveries from samples fortified at 50, 100, and 200 ppm averaged 92% with a coefficient of variation of 2.3%. The method was applied to a number of commercial samples of paprika and chili powder. Ethoxyquin was found in paprika samples at levels up to 63 ppm and in chili powder samples at levels up to 20 ppm.

Capsicum↗
PubMed1980

Thin layer chromatographic determination of aflatoxins in dry ginger root and ginger oleoresin.

A method for determining aflatoxins in dry ginger root and ginger oleoresin, using 1-dimensional thin layer chromatography (TLC) for the determinative step, has been developed. The key cleanup steps that permit this change from the 2-dimensional TLC previously required are partitioning of the extract with carbon tetrachloride and use of an improved eluting system for the silica gel adsorption column. Recoveries of alfoxins B1, B2, G1, and G2 added to samples of ground ginger were 82, 101, 106, and 110%, respectively; recoveries of these aflatoxins added to ginger oleoresin were 75, 100, 93, and 125%, respectively. The method is applicable to fish meal and a number of mixed feeds.

Aflatoxins↗
PubMed1980

Present problems of food colours.

Food colours belong to those food additives which have been most carefully evaluated toxicologically. The colours which are accepted today by international bodies, like the FAO/WHO and Codex Alimentarius, offer an extraordinary high degree of safety. Within these toxicologically accepted colours, the group of colours which naturally occur in foods (for long periods of time) deserves special attention: such colours combine in an ideal way a very long practical human experience with scientific examination under experimental and animal test conditions, and they offer, therefore, a maximum degree of safety. Colours which naturally occur in foods and which are also of industrial importance are: caramel, carotenoids, grape skin extracts and some colouring spices.

Carotenoids↗
PubMed1980

Extraction of light filth from ground allspice: collaborative study.

The present official AOAC method (44.120(a)(b), 13th Ed.) for extracting light filth from ground allspice uses flammable solvents and gives poor filth recoveries. An improved method has been developed which uses a single pretreatment with 40% isopropanol and hydrochloric acid followed by wet sieving. After deaeration by boiling, the light filth is extracted from 40% isopropanol-Tween 80-tetrasodium EDTA with light mineral oil. Reports from all 6 collaborators showed that the proposed method resulted in 90 and 89% average recoveries of rodent hairs and insect fragments, respectively. The proposed method is recommended for adoption as official first action to replace AOAC (44.120(a)(b)) for allspice.

Condiments↗
PubMed1980

Spectral evidence of interaction of spice constituents with hepatic microsomal cytochrome P-450.

Spectral evidence has been obtained of the interaction of constituents of two commonly used spices, capsicum and cinnamon, with hepatic microsomal cytochrome P-450. It is proposed that influences of spice constituents on hepatic mixed-function oxidase activities may merit consideration during the investigation of some health-related problems characteristic of, or peculiar to, a given region or cultural group. An example considered relates to the evaluation of certain 'traditional medicines'.

Capsicum↗
PubMed1976

Food preparation in colonial America. A Bicentennial study.

Both regional and national influences have pervaded America's culinary arts from colonial times until the present. In the South, for instance, indigenous foods, such as sweet potatoes--as well as an abundance of fruits and fowl--were commonly served. In the North, maple sirup was a New England product, as was codfish. Throughout the colonies, corn was easily grown and became a staple. Immigrants from the Old World brought their recipes to meld or adapt to conditions they met here. Recounted also is the unfolding of an American cuisine, especially in the southern colonies as it evolved from European food preparation practices. Cooking was done in great fireplaces, with equipment designed to fit. Meat was generally boiled or stewed in pots hung in the fireplace, although it might be slow-roasted on a hand-turned spit. Hot breads, the hallmark of southern cooking, date from colonial days. In the Noth, the Dutch farmer's wife developed real skill in using flour from home-grown wheat and rye, creating pancakes, waffles, doughnuts, crullers, and so on. After the first hard winter, food in New England became more plentiful. Boston brown bread was made from corn, wheat, or rye and probably sweetened with maple sirup. Imports of coffee, tea, and spices from the Orient and fruit from the tropics were later added to the cuisine. Colonial Americans understood well the art of food preparation and appreciated the taste of well prepared, well seasoned dishes.

Beverages↗
PubMed1976

[Problems of maintaining of hygienic and microbiological quality standards of foodstuffs, particularly of vegetable origin (author's transl)].

As more and more components of our food are nowadays subjected to industrial processing, microbiological controls of raw materials and plant hygiene are important factors in protecting the consumer. In many cases preventive measures and specifications of microbiological characteristics of certain foodstuffs governed by legal regulations do not suffice to guarantee protection of the consumer as desired. For this reason conscientious food manufacturers maintain controls in line with self-imposed and very strict hygienic and microbiological rules. Insufficiencies of the relevant dietetic regulations are exposed and measures to ensure quality recommended. It is shown that, to determine the hygienic and microbiological condition of dehydrated vegetable raw materials, the conditions applying to fresh vegetables must be taken into consideration. Peculiarities pertaining to the microbiological examination of seasonings and methodical problems of determining and judging the spore contents in foods are described.

Bacteriological Techniques↗
PubMed1975

[Assessment of absorption phases and elimination rates of alcohol in the blood by vivo analysis].

Continuous enzymatic in vivo determination of blood alcohol was used to plot blood alcohol curves in 60 experiments lasting 4 to 6 hours. A curve was plotted for each test subject two hours after a light meal, and the rise, maximim and fall evluated. Various shapes of curve were obtained which differed chiefly in the absorption phase. The maxima show a wide scatter, but the mean value agrees with the calculated value. A connection between the time and height of the maxima can be established. The disintegration rates obtained do not differ from those of other authors. A relationship between decomposition and habituation to alcohol is found.

Adolescent↗