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Jin Jian-yu - - 2007
A series of 6-aryl-3-(3-hydroxypropyl)-7H-1,2,4-triazolo[3,4-b][1,3,4]-thiadiazines were synthesized by the reaction of 4-amino-3-(3-hydroxypropyl)-5-mercapto-1,2,4-triazole (1) with substituted omega-haloacetophenones. Their structures were confirmed by elemental analysis, IR, 1H-NMR, and 13C-NMR. Tests of plant growth regulating effects showed that the title compounds display remarkable inhibitory activities on the growth of radish and wheat.
Hansen Lee D - - 2007
This article provides guidelines for selecting optimal calorimetric instrumentation for applications in biochemistry and biophysics. Applications include determining thermodynamics of interactions in non-covalently bonded structures, and determining function through measurements of enzyme kinetics and metabolic rates. Specific examples illustrating current capabilities and methods in biological calorimetry are provided. Commercially available ...
Marklund Birgitta - - 2007
BACKGROUND: Experiencing or being at risk of adverse reactions to certain food items is a common health issue, especially among children and adolescents. Research has shown that living with the risk of food reactions and always having to take measures to avoid certain food in one's diet has a negative ...
Añíbarro B - - 2007
Hidden allergens in foods can induce allergic reactions. Currently it is not possible to estimate the exact prevalence of these reactions but they are clearly a growing problem. The purpose of this study was to provide an overview of the role of hidden allergens (their importance, the types of food ...
Ferdman Ronald M - - 2006
BACKGROUND: Inhalation of pectin has been identified as a cause of occupational asthma. However, allergic reactions to orally ingested pectin have not been reported. OBJECTIVES: To describe a child with pectin-induced food anaphylaxis and to discuss its possible relationship to cashew allergy. METHODS: A 3 1/2-year-old boy developed anaphylaxis once ...
Chuyen Nguyen Van - - 2006
Advanced glycation end products (AGEs) are generated in the late stages of Maillard reaction in foods and biological systems. These products are mostly formed by the reactions of reducing sugar or degradation products of carbohydrates, lipids, and ascorbic acid. AGEs exist in high concentration in foods, but in relatively low ...
Liu Guangming - - 2006
The multilayer desorption behavior of 2,5-diidothiophene and the dendritic aggregation of photochemical reaction products during the desorption of 2,5-diiodothiophene multilayers have been studied. Like many other aromatic compounds, 2,5-diiodothiophene shows a multilayer desorption behavior different from the typical zeroth-order kinetics, a metastable desorption peak growth at approximately 220 K followed ...
Hultsch Christina - - 2006
Amadori products are formed in the early stage of the so-called Maillard reaction between reducing sugars and amino acids or proteins. Such nonenzymatic glycosylation may occur during the heating or storage of foods, but also under physiological conditions. N-epsilon-fructoselysine is formed via this reaction between the epsilon-amino group of peptide-bound ...
Krugman Scott D - - 2006
BACKGROUND: Food allergy is a common pediatric problem, affecting as many as 6% of young children, yet it is unclear whether pediatricians are well prepared to manage food-induced anaphylaxis. OBJECTIVE: The purpose of this work was to assess pediatricians' knowledge of diagnosis and management of children with food-induced anaphylaxis. METHODS: ...
Sreenath K - - 2006
Erythritol, a simple sugar alcohol, is widely used as a food and drug additive owing to its chemical inertness, sweetness and non-toxicity. Adverse reactions to erythritol are rare and only three cases of allergic reactions to foods containing erythritol have been reported. Being inert, erythritol cannot produce an immunological response. ...
Rolland Jennifer M - - 2006
OBJECTIVE: Recent Australian and international legislation requires labeling of wines made by using the potentially allergenic food proteins casein, milk, egg white, or isinglass (fish-derived) where "there is a detectable residual processing aid." We investigated whether wines fined using these proteins or non-grape-derived tannins (tree-nut derived) can provoke significant clinical ...
Burger J W A - - 2006
BACKGROUND: In hernia repair, particularly laparoscopic hernia repair, direct contact between mesh and abdominal organs cannot always be avoided. Several mesh materials and composite meshes have been developed to decrease subsequent adhesion formation. Recently, new meshes have been introduced. In an experimental rat study, their value was established and compared ...
Silván José Manuel - - 2006
Maillard reaction products (MRPs), especially early stage MRPs and melanoidins, are currently gaining a lot of attention due to their reported health-promoting properties and their potential to be used as functional food ingredients. It is often not clear which specific biological function is assigned to which MRP, due to the ...
Sakamoto Koji - - 2006
A novel technique is reported for softening plant tissues while retaining their shape by impregnating them with macerating enzymes under reduced pressure after defrosting the frozen plants. Samples were removed immediately from the enzyme solution after the freeze-infusion treatment, and the hardness was measured. Six enzymes and three enzymes were ...
Wong Hc George - - 2006
: Complementary and alternative medicine and dietary supplements are often used by patients. A detailed examination of each preparation used by four patients was carried out. Seven such preparations with the potential to cause bleeding, cardiovascular and central nervous system side effects, and allergic food reactions are described. They were ...
Spergel Jonathan M - - 2006
: Adverse food reactions are abnormal responses to ingested foods. Reactions vary from immunologic to nonimmunologic immune reactions and can be either immunoglobulin E (IgE) mediated or non-IgE mediated. Food-induced IgE-mediated reactions range from localized urticaria to anaphylaxis and have been well studied. However, in comparison, there has been significantly ...
Pastar Zrinjka - - 2006
Adverse reactions to foods are frequent in everyday life. They are divided into toxic and immunologic food reactions. The awareness of toxic food reactions among adverse reactions to food is essential for correct diagnosis. Enzymatic food intolerance, adverse reactions to food or food additives, pharmacologic food intolerance, psychosomatic factors, food ...
Beutner Karl R - - 2006
Rosacea is a common, recurrent, inflammatory dermatologic disorder characterized by the presence of facial erythema, visible blood vessels, papules, and pustules. The condition may cause serious psychologic morbidity and may significantly affect quality of life. The first topical rosacea therapy approved by the US Food and Drug Administration was metronidazole ...
Wilkinson B H P - - 2006
Modified atmosphere packaging with carbon dioxide is effective for prolonging shelf-life of fresh meat. Addition of carbon monoxide to the system provides the advantage of enhancing meat colour. The study objective was to determine the effect of CO(2)-MAP+0.4% CO, vs. 100% CO(2)-MAP, on the bacteriology and colour of retail-ready fresh ...
Pavlova I V - - 2006
The amplitude-time characteristics of potentials evoked by clicks were analyzed in bilateral leads from the lateral hypothalamus and amygdala in cats in conditions of food-related motivation, emotional tension (presentation of dogs), and orientational reactions. In conditions of food-related motivation, as compared with the satiated state, there were decreases in the ...
Codreanu F - - 2006
Prick-tests to foods are usually carried out as the first step in the diagnosis of food allergy. Severe anaphylaxis accounts for 4.9 % of allergies in children and occurs more frequently in adults, raising the possibility of systemic reactions to prick-tests in highly sensitized people. Several studies published in the ...
Hindra Fransiskus - - 2006
This paper deals with kinetics of quality changes during food frying. The quality parameters of interests include color, texture, viscoelastic properties, volume/density, and nutraceuticals (Omega 3 fatty acids). The kinetic theory and determination methodology under isothermal/non-isothermal conditions are also reviewed. This paper presents the reported reaction rate constant, order of ...
Pérez-Prior M Teresa - - 2005
A kinetic study of the alkylating potential of potassium sorbate (S)-a food preservative used worldwide-in 7:3 water/dioxane medium was performed. The following conclusions were drawn: (i) Potassium sorbate shows alkylating activity on the nucleophile 4-(p-nitrobenzyl)pyridine (NBP), a trap for alkylating agents with nucleophilic characteristics similar to those of DNA bases, ...
Saraswat Abir - - 2005
We present the case of a 33-year-old nonatopic woman with multiple episodes of anaphylaxis after ingestion of different fruits. The fruits implicated were apple, banana and lychee: all of which belong to different and botanically disparate plant families. The reaction to apple and banana was confirmed by prick testing. There ...
Malandain H - - 2005
Wheat is the staple cereal in many countries and its uses in manufactured foods are ever growing due to the technological qualities of gluten proteins. Transglutaminases (TG) are ubiquitous enzymes with many functions. They are able to transform proteins by deamidation and/or transamidation. This last reaction can cross-link proteins together. ...
Wilson Brian G - - 2005
OBJECTIVES: To summarize the literature related to the classification of food additives and their reported adverse reactions and to provide a practical approach for evaluation of patients suspected of having such reactions. DATA SOURCES: Information was derived from selected reviews and original articles published in peer-reviewed journals and from authoritative ...
Santadusit Sathit - - 2005
INTRODUCTION: Adverse food reactions are not uncommon among children. Several of these reactions are IgE-mediated. Prevalence of adverse food reactions among Thai children has not been fully explored. OBJECTIVES: The objectives of the study are (1) to determine prevalence of adverse food reactions and food allergy among Thai children, (2) ...
Kevill Dennis N - - 2005
[reaction: see text] Solvolyses of methyl and ethyl chloroglyoxylates proceed about 10(6) times faster than the identical solvolyses of the corresponding chloroformates. The correlation parameters obtained from application of the extended Grunwald-Winstein equation are consistent with an addition-elimination (association-dissociation) mechanism over the full range of solvents, with the addition step ...
Talekar Rahul Subhash - - 2005
A convenient and nonreductive deiodination is reported for the ortho-iodo-hydroxylated arenes including derivatives of quinolinol, phenol, and naphthol. Tertiary amines pyridine, triethylamine, and N-methylmorpholine in the presence of water initiated deiodination of ortho-iodo-hydroxylated arenes without affecting para-iodine and other reduction-susceptible groups. This reported method also works efficiently for polyiodinated systems. ...
Ball Graham E - - 2005
The addition of N-(diphenylmethylene)glycinate esters (Ph2C=NCH2CO2R) to [60]fullerene under Bingel conditions gives [60]fullerenyldihydropyrroles and not methano[60]fullerenyl iminoesters [C60C(CO2R)(N=CPh2)] as previously reported. Unequivocal evidence for the structure of C60C(CO2Et)(N=CPh2) was provided by INADEQUATE NMR studies on 13C enriched material. New mechanistic details are proposed to account for the formation of [60]fullerenyldihydropyrroles ...
Wen Xiaogang - - 2005
In situ growth of ZnO nanobelt arrays from and on zinc substrates (foils and microparticles) has been accomplished by controlled thermal oxidation in the presence of oxygen. The nanobelts grow approximately perpendicular to the Zn substrate surface along the 110 direction of ZnO, which has a thickness of approximately 3-4 ...
Henle T - - 2005
The Maillard reaction or nonenzymatic browning is of outstanding importance for the formation of flavour and colour of heated foods. Corresponding reactions, also referred to as "glycation", are known from biological systems, where the formation of advanced glycation endproducts (AGEs) shall play an important pathophysiological role in diabetes and uremia. ...
Wang Yongjun - - 2005
An amphioxus complementary DNA, AmphiCL, encoding cathepsin L proteinase was isolated from the gut cDNA library of Branchiostoma belcheri tsingtauense. It is 1480 bp long, and its longest open reading frame codes for a precursor protein, which consists of 327 amino acid residues including a signal peptide (preregion), a propeptide, ...
Shanahan Fergus - - 2005
Abnormal reactions to food probably contribute to the complex pathophysiology of irritable bowel syndrome, but the mechanisms involved remain unclear. Following the recent identification of subtle mucosal inflammation in at least some patients with the disorder, perhaps now is the time to revisit some of the immunological reactions to dietary ...
Lane Benjamin S - - 2005
We have recently developed palladium-catalyzed methods for direct arylation of indoles (and other azoles) wherein high C-2 selectivity was observed for both free (NH)-indole and (NR)-indole. To provide a rationale for the observed selectivity ("nonelectrophilic" regioselectivity), mechanistic studies were conducted, using the phenylation of 1-methylindole as a model system. The ...
Clark Sunday - - 2005
PURPOSE OF REVIEW: Food-related allergic reactions are the leading cause of anaphylactic reactions treated in the emergency department, accounting for approximately 30 000 emergency department visits each year, and 150-200 deaths. The purpose of this review is to examine current research on food-related allergic reactions in the emergency department, and ...
Finot Paul-André - - 2005
Maillard's paper of 1912 describing the reaction between amino acids and sugars is both innovative and visionary. It provides original and still-valuable data on the chemistry of a new reaction and foresees its involvement in many scientific and biological domains, even in human pathology. This paper was ignored by the ...
Colver Allan F - - 2005
AIM: Medical and lay concerns about food allergy are increasing. Whilst food allergy may be becoming more common, fatal reactions to food in childhood are very rare and their rate is not changing. We sought to establish how common severe reactions are. METHODS: Prospective survey, 1998 to 2000, of hospital ...
Schieberle Peter - - 2005
Although the Maillard reaction is a well-known source of aroma and taste compounds in processed foods, a systematic correlation of the concentrations of most of the reaction products identified so far with human perception has scarcely been performed. Furthermore, the influence of process parameters on yields and formation mechanisms of ...
Lawley Wendy - - 2005
A well-characterised gain-of-function point mutation within exon 17 of the c-kit proto-oncogene known as Asp816Val is present in patients with mastocytosis. Activation of mast cells through this receptor primes them for IgE-dependent activation, and patients with mastocytosis are at increased risk of anaphylaxis. We hypothesised that the Asp816Val mutation is ...
Rule Krista L - - 2005
The widely used antimicrobial agent triclosan (5-chloro-2-(2,4-dichlorophenoxy)phenol) readily reacts with free chlorine under drinking water treatment conditions. Overall second-order kinetics were observed, first-order in free chlorine and first-order in triclosan. Over the pH range of 4-11.5, the kinetics were pH sensitive as a result of the pH dependent speciation of ...
Zhang Meijia - - 2005
Atrial natriuretic peptide (ANP) is a vasodilator peptide primarily produced in the heart. Locally synthesized ANP has been found in reproductive tissues of various mammals and humans, and plays an important role in rat oocyte maturation and human sperm function. The objective of the present study was to determine the ...
Bischoff Stephan - - 2005
Adverse reactions to food that result in gastrointestinal symptoms are common in the general population; while only a minority of such individuals will have symptoms due to immunologic reactions to foods, gastrointestinal food allergies do exist in both children and adults. These immune reactions are mediated by immunoglobulin E-dependent and ...
Moneret-Vautrin D A - - 2005
Severe anaphylaxis is a systemic reaction affecting two or more organs or systems and is due to the release of active mediators from mast cells and basophils. A four-grade classification routinely places 'severe' anaphylaxis in grades 3 and 4 (death could be graded as grade 5). Studies are underway to ...
Pasha M A - - 2006
Nitroarenes were shown by us earlier to undergo reduction when treated with Al/NH4Cl in methanol under sonic conditions to give anilines in high yields [D. Nagaraja, M.A. Pasha, Tetrahedron Lett. 40 (1999) 7855]. Now, a comparative study has been carried out and an efficient and improved procedure for this reduction ...
Lipozencić Jasna - - 2005
Urticaria, angioedema and anaphylaxis are life threatening skin diseases. Allergological emergencies are common; drugs, food, food ingredients/additives, insects, and many other factors have been reported to elicit anaphylactic reactions. The severity of symptoms ranges from pruritus to generalized skin eruptions, gastrointestinal, bronchial problems to systemic anaphylaxis and cardiovascular emergencies. The ...
Argirova Mariana D - - 2005
This study investigates the potential of melanoidins, the brown pigments formed during Maillard reaction in thermally processed foods, to act as photosensitizers. Seven model melanoidins obtained from different amino and carbonyl compounds were irradiated in a photoreactor or exposed to sunlight. Changes in the ultraviolet-visible spectra and photobleaching were registered ...
Rietjens Ivonne M C M - - 2005
At present, there is an increasing interest for plant ingredients and their use in drugs, for teas, or in food supplements. The present review describes the nature and mechanism of action of the phytochemicals presently receiving increased attention in the field of food toxicology. This relates to compounds including aristolochic ...
Franck P - - 2005
BACKGROUND: A woman with a past history of allergy to artichoke presented with two episodes of immediate allergic reactions, one of which was a severe anaphylactic shock after eating two types of health foods containing inulin. RESULTS: Dot blot assay techniques identified specific IgEs to artichoke, to yoghurt F, and ...
Cheynier Véronique - - 2005
Dietary polyphenols show a great diversity of structures, ranging from rather simple molecules (monomers and oligomers) to polymers. Higher-molecular-weight structures (with molecular weights of > 500) are usually designated as tannins, which refers to their ability to interact with proteins. Among them, condensed tannins (proanthocyanidins) are particularly important because of ...
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