Chlorophyll a accumulated when chlorophyllide b was incubated with isolated cucumber etioplasts in the dark. When [14C]chlorophyllide b was used as the substrate for chlorophyll synthesis, [14C]chlorophyll a was formed, showing that chlorophyll a was synthesized from the exogenously added chlorophyllide b, not by light-independent reduction of endogenous protochlorophyllide. The ...

Intranasal irrigation with ZnSO4 solutions is used for experimental induction of anosmia. It is, however, unknown whether the trigeminal nerve is affected by the treatment. One day after irrigation (concentrations investigated were between 0.05-1%) the ability of food finding, an olfactory cue, was decreased in a concentration-dependent manner. The trigeminal ...

The digestion and absorption of food is a spatiotemporal and dynamic process involving complex enzymatic and transport reactions, and it is illusive to try to reproduce in a single model all these biochemical and physiological events. A more practical and realistic approach is to separately evaluate the specific contributions of ...

This report of the proceedings of a workshop on monosodium glutamate (MSG) represents the output of an exchange of scientific information, discussed and debated, by a group of experts representing a variety of disciplines. Experts in the areas of food science, potential adverse reactions to foods, pharmacology, neuroscience, biochemistry, nutrition, ...

An intensification of the defense reaction and a significant decrease in the consumption of food take place, the development of the defense conditioned reflex is facilitated, and the development of the feeding reflex deteriorates in the snail in the presence of long-term sensitization. The results suggest that the formation of ...

The goal of this work was to study the effect of the most common Egyptian food items, Vicia faba beans (VF) and bran, on the carcinogenicity of dibutylnitrosamine (DBN) precursors (dibutylamine and nitrite). Mice receiving DBN precursors showed a delayed gain in body weight as well as decreased protein level ...

Chloride depletion blocks the normal four-step progress of photosynthetic water oxidation. We studied proton release in chloride-depleted thylakoids which were dark-adapted and excited by flashing light. Proton release was blocked from the second flash on, possibly leaving an uncompensated positive charge in the catalytic centre. The reduction of P+680 by ...

Skin conditions regarded as having an 'allergic' origin are extremely common. Immunologically specific hypersensitivities to food and aeroallergens and idiosyncratic reactions to food chemicals play a role in some of the individuals suffering from these conditions, but in others intrinsic or unknown factors dominate. Rashes are frequently seen in relation ...

Food additives can induce a wide range of adverse reactions in sensitive individuals. A prevalence of 0.03% to 0.23% is estimated. The complexity of the different pathophysiologic mechanisms possibly involved in the allergic (immunologic) or in the intolerant (nonimmunologic) reactions to food additives continues to create great difficulties in the ...

With the increasing demand for vegetarian food the consumption of vegetable burgers as an alternative to beef burgers has now become widespread. Since products of this kind are often not provided with a clear description of their components or ingredients, potential allergens generally cannot be identified by the consumer. Their ...

This article reviews the importance of food and water for survival and the wide ranges of nutrient intake capable of sustaining reproduction and growth. It also reviews the different types of adverse reactions to foods including hypersensitivity or allergic reactions, pharmacologic and metabolic adverse responses to foods, and natural and ...

The amount of silica in the human lung may be estimated by measurement of silicon using in vivo neutron activation analysis. A pulsed, fast neutron beam, produced with a 2 MV Van de Graaff generator using the 2H + 2H reaction, was used to irradiate a Si-doped chest phantom in ...

Presumed allergic reactions to hidden food additives are both controversial and important. Clinical manifestations include asthma, urticaria, angioedema, and anaphylactic-anaphylactoid events. Most adverse reactions are caused by just a few additives, such as sulfites and monosodium glutamate. Diagnosis is suspected from the history and confirmed by specific challenge. The treatment ...

Pseudomonas paucimobilis UT26 grows on gamma-hexachlorocyclohexane (gamma-HCH) as a sole source of carbon and energy. Tn5 mutation was introduced into UT26, and two kinds of mutants defective in gamma-HCH degradation were phenotypically isolated; one (UT64) completely lacked the activity to degrade gamma-HCH, while the other (UT61) retained a very low ...

1. Food intolerance is a reproducible abnormal reaction to food or food components which is not psychologically based. 2. It is straightforward to identify immediate hypersensitivity, but delayed reactions (4-27 hours) are more difficult. 3. The main foods causing reactions are wheat, milk, chicken, eggs, fish and shellfish, but any ...

The polymerase chain reaction was used to selectively amplify sequences within the cholera toxin operon from Vibrio cholerae O1. Oysters, crabmeat, shrimp, and lettuce were seeded with V. cholerae and then homogenized or washed with alkaline peptone water, followed by short-term (6- to 8-h) enrichment. A detection limit of as ...

Allergic reactions to food are more common among infants and children but occur in adults as well. Foods that are most often implicated in allergic reactions are eggs, cow's milk, nuts, wheat, soy products, whitefish, and crustacea. Gastrointestinal, respiratory tract, and dermatologic symptoms, as well as systemic anaphylaxis, may develop. ...

In the spider mite Tetranychus urticae, both diapause induction (which takes place during the larval and nymphal stages) and diapause maintenance (in the adult female) are under photoperiodic control. The question of whether or not the same photoperiodic clock is involved in both photoperiodic reactions was investigated in eight strains ...

This study was undertaken to identify differences in offending foods reported by 45 patients with classic symptoms of food allergy and/or subjective food-related complaints not traditionally associated with food allergy. On the basis of a comprehensive clinical history, skin testing, and double-blind food challenges, patients were diagnosed as having confirmed ...

Recognition of sulfite sensitivity by the practicing dermatologist has become increasingly important. A wide spectrum of anaphylactoid reactions can occur after ingestion of sulfite additives in foods and medications. We report the case of a 47-year-old man with severe acute intermittent urticaria. A placebo-controlled oral challenge test with 50 mg ...

In order to establish a noninvasive method of monitoring immediate hypersensitivity reactions in children, we studied the diurnal variation of urinary histamine and 1-methylhistamine excretion and the influence of food intake in a group of 14 healthy nonatopic children (aged 2-16 years). Histamine and 1-methylhistamine in spontaneous urine samples were ...

Six new antiallergic and antimicrobial principles, thunberginols A, B, C, D, E, and F, were isolated from Hydrangeae Dulcis Folium, the fermented and dried leaves of Hydrangea macrophylla SERINGE var. thunbergii MAKINO. The chemical structures of thunberginols A, B, and F have been determined on the basis of chemical and ...

This article describes the terms used for the various syndromes and diseases associated with reactions to foods; it outlines the principal types of food intolerance encountered in children, with particular emphasis on those caused by immune-mediated reactions of immediate hypersensitivity. Terms defined include food intolerance or food sensitivity; food allergy ...

Adverse reactions (sensitivity) to foods are categorized as either allergic (immunologic) or intolerance (nonimmunologic). Some medical conditions caused by intolerance reactions have immunologic features, but these have not adequately explained the basis of these conditions. Idiosyncratic, toxic, and anaphylactoid reactions may resemble allergic reactions clinically even though they are not ...

The main reason for the reactivity of sulphites in food is the nucleophilicity of the sulphite ion. The factors which determine the activity of this nucleophile are summarized and critically evaluated for concentrated systems, e.g. dehydrated foods. The distinction between free and bound sulphite is explained, and reversible binding of ...

The dynamics of the spontaneous orienting-motoric activity and the character of the formation and of the extinction of conditioned reflex reactions during food and painful reinforcement in rats following exposure to a constant electrical field (CEF) with an intensity of from 30 to 160 kV/m were studied. It was established ...

BACKGROUND AND METHODS: Reports of fatal or near-fatal anaphylactic reactions to foods in children and adolescents are rare. We identified six children and adolescents who died of anaphylactic reactions to foods and seven others who nearly died and required intubation. All the cases but one occurred in one of three ...

Buckwheat (Fagopyrum schulentum) is not taxonomically related to wheat and other cereal grains. Buckwheat flour is used as a wheat substitute in breads, biscuits, pancakes, and crepes. Occupational exposure to buckwheat flour has been associated with rhinitis, conjunctivitis, contact urticaria, and occupational asthma. We present a patient who developed urticaria ...

Certain substances in the sample may increase or decrease the reaction between the enzyme and substrate in ELISA assays. During a survey of T-2 trichothecene in food and animal feed 75% of milled grain samples gave a higher O.D. value in competitive T-2 toxin ELISA than the negative control. In ...

Toluene diisocyanate (TDI)-induced asthma is a frequent occupational airway disease. To determine whether a calibrated dosage of oral slow-release theophylline inhibits asthmatic reactions and the associated increase of airway responsiveness to methacholine induced by TDI, we examined six asthmatic subjects who developed a late or a dual asthmatic reaction after ...

The role of brain-specific nonhistone Np-3.5 proteins of chromatin in the processes of the reproduction of a developed defense habit in response to food was studied in preliminarily trained edible snails. It was found that gamma globulins to Np-3.5 over the course of tens of minutes suppress behavioral and neuronal ...

Assessement of effects of cadium chloride exposure on the anaphylaxis reaction to food was done on six week old Swiss and BALB/c female mice. The animals were exposed to cadium as cadium chloride for either three days or six weeks. Intra-peritonal dose of cadium chloride was injected once a day, ...

Sulfiting agents are commonly used in parenteral emergency drugs, including epinephrine, dexamethasone, dobutamine, dopamine, norepinephrine, phenylephrine, procainamide, and physostigmine. Published anaphylactic or asthmatic reactions have been associated with sulfited local anesthetics, gentamicin, metoclopramide, doxycycline, and vitamin B complex. The reactions differ from those caused by foods, in that they have ...

Porcine brain glutamate decarboxylase was examined for the presence of covalently bound pyrroloquinoline quinone (PQQ). HPLC analysis of pure glutamate decarboxylase subjected to the hexanol extraction procedure gave negative results when monitored at 320 nm, the maximum of absorbance of 4-hydroxy-5-hexoxy-PQQ. Resolved glutamate decarboxylase exhibits a structureless absorption band at ...

In the present work we undertook to ascertain whether butylated hydroxytoluene (BHT), which is used in food as an antioxidant, is capable of either inhibiting human lymphocyte stimulation or acting synergistically with cortisol and prednisolone to the same end. BHT cytotoxicity was observed at concentrations higher than 100 micrograms/ml. In ...

The physical state of food components affects their properties during processing, storage, and consumption. Removal of water by evaporation or by freezing often results in formation of an amorphous state (Parks et al., 1928; Troy and Sharp, 1930; Kauzmann, 1948; Bushill et al., 1965; White and Cakebread, 1966; Slade and ...

Anaphylaxis is the most dramatic of hypersensitivity reactions with a two-fold relationship with asthma, in the immediate and late phases and drugs and immunotherapy may be triggers. There are many causes of anaphylaxis, with IgE-mediated reactions, especially those to some foods very common. Drug reactions are next most common, especially ...

A questionnaire in 1965 indicated that immunotherapy (IT) was accepted for pollen and house-dust induced allergy. There was less agreement over its use for food and drug induced allergy, as well as acute reactions to bacteria. In spite of this there is renewed controversy at the present time. A special ...

A comparative animal experiment study on rabbits was performed to test a synthetic dura (expanded polytetrafluorethylene = ePTFE = Gore-Tex Surgical Membrane). For the purpose of comparison with the ePTFE implanted in the left hemisphere, lyophilized natural dura (Lyodura) was used and removed from the subjects after two, eight and ...

The effects of a single dose of ivermectin (122-200 micrograms/kg) on Onchocerca volvulus microfilariae (mf) in skin and lymph nodes were studied histologically in a qualitative and quantitative manner over seven days after treatment. Ivermectin caused mf to move from the subepidermal layer into the deeper layers of the dermis, ...

Amino-carbonyl interactions of food constituents encompass those changes commonly termed browning reactions. Such reactions are responsible for deleterious post-harvest changes during processing and storage and may adversely affect the appearance, organoleptic properties, nutritional quality, and safety of a wide spectrum of foods. A growing area of concern is nutritional carcinogenesis, ...

Biological membranes are rarely considered by food scientists when the deteriorative reactions that take place during the processing or storage of food tissues are studied. Yet, membranes and their deterioration play a major but underestimated role in food losses, and recent biochemical information indicates that at least some of these ...

The most common reason for consumer rejection of a food product is an unacceptable flavor. Food flavor may become unacceptable due to many reasons. For example, the food may become contaminated by airborne-, waterborne-, or packaging-related chemicals. Alternatively, food components may undergo degradation due to oxidation, nonenzymatic browning, enzymatic reactions, ...

For 16 years the double-blind, placebo-controlled food challenge (DBPCFC) has been used at the National Jewish Center for Immunology and Respiratory Medicine to determine whether adverse reactions to foods do occur in children. The objective of these studies was to explore these reproducible adverse reactions and to characterize them. Although ...

Intermediate foods are a heterogeneous group of foods which are stabilized by lowering their water activity to a level insufficient to support bacterial growth, typically about 0.85. However, moulds and yeasts are able to grow at these water activities and it is usual to add an antimycotic such as sorbate ...

Methods have been devised to examine the spectral properties and state of reduction of the pterin ring of molybdopterin (MPT) in milk xanthine oxidase and the Mo-containing domain of rat liver sulfite oxidase. The absorption spectrum of the native pterin was visualized by difference spectroscopy of each protein, denatured anaerobically ...

Kinetic study of the reaction between tocopheroxyl (vitamin E radical) and ubiquinol-10 (reduced ubiquinone, n = 10) has been performed. The rates of reaction of ubiquinol with alpha-tocopheroxyl 1 and seven kinds of alkyl substituted tocopheroxyl radicals 2-8 in solution have been determined spectrophotometrically, using a stopped-flow technique. The result ...

A 13 year old boy suffered two separate episodes of severe anaphylaxis after consuming sandwiches and a piece of bread. Prick skin testings with available food allergens only revealed a positive reaction to a 1:10 w/v of wheat flour extract. A diagnosis of wheat-induced anaphylaxis was made and a double ...

Allergic reactions to penicillin are usually short-lived and reversible, but they can be fatal. What causes these reactions? Can they be avoided? How is the risk of penicillin allergy evaluated? Drs Erffmeyer and Blaiss describe the full spectrum of allergic, immune, and nonimmune reactions to penicillin and discuss how to ...

Industrial injuries are often open wounds contaminated with grease. Commercial compounds used for removing grease from intact skin are composed of petroleum distillates. These products are occasionally used to remove grease from open wounds. Using an animal model, this study examines the use of commercial compounds in open wounds in ...