Hot topic: Changes in angiotensin-converting enzyme inhibition and concentrations of the tripeptides Val-Pro-Pro and Ile-Pro-Pro during ripening of different Swiss cheese varieties.

The angiotensin-converting enzyme (ACE) inhibitory activity and the concentration of the 2 ACE-inhibiting tripeptides Val-Pro-Pro (VPP) and Ile-Pro-Pro (IPP) were studied during cheese ripening in 7 Swiss cheese varieties. The semi-hard cheeses Tilsiter, Appenzeller 1/4 fat, Tête de Moine, and Vacherin fribourgeois and the extra-hard and hard cheeses Berner Hobelkäse, Le Gruyère, and Emmentaler were investigated. Three loaves of each variety manufactured in different cheese factories were purchased at the beginning of commercial ripeness and investigated at constant intervals until the end of the usual sale period. Good agreement was found between ACE-inhibitory activity and the total concentration of VPP and IPP at advanced ripening stages. In most of the investigated varieties ACE-inhibitory activity and the concentration of the 2 tripeptides initially increased during the study period. A decline in the concentration of VPP and IPP was obtained toward the end of the investigated period for Tilsiter and Gruyère. The ratio of VPP/IPP decreased during ripening in all varieties with the exception of Emmentaler. However, large variations were observed among the cheese varieties as well as the individual loaves of the same variety. Chemical characterization of the investigated cheeses revealed that qualitative differences in the proteolysis pattern, not quantitative differences in the degree of proteolysis, are responsible for the observed variations in the concentrations of VPP and IPP. The presence of Lactobacillus helveticus in the starter culture was associated with elevated concentrations of VPP and IPP. The results of the present study show that concentrations of VPP and IPP above 100 mg/kg are attainable in semi-hard cheese varieties after ripening periods of about 4 to 7 mo and that stable concentrations of the 2 antihypertensive tripeptides can be expected over several weeks of cheese ripening.

Occurrence of the angiotensin-converting enzyme inhibiting tripeptides Val-Pro-Pro and Ile-Pro-Pro in different cheese varieties of Swiss origin.

The contents of the 2 antihypertensive peptides Val-Pro-Pro (VPP) and Ile-Pro-Pro (IPP) were determined in 101 samples from 10 different Swiss cheese varieties using HPLC with subsequent triple mass spectrometry. In the category of extra hard and hard cheeses, the Protected Denomination of Origin cheeses Berner Alpkäse and Berner Hobelkäse, L'Etivaz à rebibes, Le Gruyère, Sbrinz, Emmentaler (organic and conventional) and in the category of semihard cheeses, the varieties Tilsiter, Appenzeller 1/4 fat and full fat, Tête de Moine, and Vacherin fribourgeois were screened in the study. The average concentration of the sum of VPP and IPP in the screened cheese varieties varied to a large extent, and substantial variations were obtained for individual samples within the cheese varieties. The lowest average concentration of the 2 tri-petides was found in L'Etivaz à rebibes (n = 3) at 19.1 mg/kg, whereas Appenzeller 1/4 fat (n = 4) contained the greatest concentration at 182.2 mg/kg. In individual samples, the total concentration of VPP and IPP varied between 1.6 and 424.5 mg/kg. With the exception of a 10-yr-old cheese, VPP was always present at greater concentrations than IPP. Milk pretreatment, cultures, scalding conditions, and ripening time were identified as the key factors influencing the concentration of these 2 naturally occurring bioactive peptides in cheese. The results of the present study show that various traditional cheese varieties contain, on average, similar concentrations of the 2 antihypertensive peptides to the recently developed fermented milk products with blood pressure-lowering property. This may serve as a basis for the development of a functional cheese with blood pressure-lowering property.

Destruction of spores on building decontamination residue in a commercial autoclave.

The U.S. Environmental Protection Agency conducted an experiment to evaluate the effectiveness of a commercial autoclave for treating simulated building decontamination residue (BDR). The BDR was intended to simulate porous materials removed from a building deliberately contaminated with biological agents such as Bacillus anthracis (anthrax) in a terrorist attack. The purpose of the tests was to assess whether the standard operating procedure for a commercial autoclave provided sufficiently robust conditions to adequately destroy bacterial spores bound to the BDR. In this study we investigated the effects of several variables related to autoclaving BDR, including time, temperature, pressure, item type, moisture content, packing density, packing orientation, autoclave bag integrity, and autoclave process sequence. The test team created simulated BDR from wallboard, ceiling tiles, carpet, and upholstered furniture, and embedded in the BDR were Geobacillus stearothermophilus biological indicator (BI) strips containing 10(6) spores and thermocouples to obtain time and temperature profile data associated with each BI strip. The results indicated that a single standard autoclave cycle did not effectively decontaminate the BDR. Autoclave cycles consisting of 120 min at 31.5 lb/in2 and 275 degrees F and 75 min at 45 lb/in2 and 292 degrees F effectively decontaminated the BDR material. Two sequential standard autoclave cycles consisting of 40 min at 31.5 lb/in2 and 275 degrees F proved to be particularly effective, probably because the second cycle's evacuation step pulled the condensed water out of the pores of the materials, allowing better steam penetration. The results also indicated that the packing density and material type of the BDR in the autoclave could have a significant impact on the effectiveness of the decontamination process.

Conjugated linoleic acid in meat and meat products: A review.

Conjugated linoleic acid (CLA) consists of a group of geometric and positional isomers of linoleic acid to which anticancerogenic, antidiabetic, and antiatherogenic effects, as well as effects on immune system, bone metabolism, and body composition are attributed. CLA is found predominantly in milk and meat of ruminants due to the importance of rumen micro-organism in the formation of CLA and its precursors. This review attempts to give an overview of the available data on intramuscular CLA concentrations in meat and meat products originating from different animal species. The factors influencing these concentrations are discussed and the estimated human daily intakes as well as the percentage provided by meat are reported.

A thermal spin transition in [Co(bpy)3][LiCr(ox)3] (ox = C2O4(2-); bpy = 2,2'-bipyridine).

In the three-dimensional oxalate network structures [M(II)(bpy)3][M(I)-M(III)(ox)3] (ox= C2O4(2-); bpy = 2,2'-bipyridine) the negatively charged oxalate backbone provides perfect cavities for tris-bipyridyl complex cations. The size of the cavity can be adjusted by variation of the metal ions of the oxalate backbone. In [Co(bpy)3][NaCr(ox)3], the [Co(bpy)3]2 + complex is in its usual 4T1(t2g5e(g)2) high-spin ground state. Substituting Na+ by Li+ reduces the size of the cavity. The resulting chemical pressure destabilises the high-spin state of [Co(bpy)3]2+ to such an extent that the 2E(t2g6e(g)1) low-spin state becomes the actual ground state. As a result. [Co(bpy)3][LiCr(ox)3] becomes a spin-crossover system, as shown by temperature-dependent magnetic susceptibility measurements and single-crystal optical spectroscopy, as well as by an X-ray structure determination at 290 and 10 K.

Cheek and tongue pressures in the molar areas and the atmospheric pressure in the palatal vault in young adults.

The pressures acting on the maxillary and mandibular posterior teeth from the tongue and cheeks were measured in 24 adults aged 22-29 years. In addition, the pressure in the palatal vault was recorded. The pressure at two maxillary (buccal and lingual) and two mandibular (buccal and lingual) measuring points, and in the palatal vault was recorded simultaneously. Repeated recordings of the pressures at rest, and during chewing and swallowing were made. The pressures at rest were of similar magnitude (about 2 g/cm2) at the buccal and lingual sides of the mandibular posterior teeth. The median resting pressure at the maxillary posterior teeth was 2.7 g/cm2 on the buccal side and 1.0 g/cm2 on the lingual side. The difference in the maxilla was significant, but not in the mandible. It was concluded that the equilibrium of tooth position is maintained by the pressure from the cheeks and the tongue. During chewing and swallowing the pressures on the lingual side of the teeth were greater than those on the buccal side. At rest about half of the subjects had a negative pressure at the palatal vault, but no correlations between the resting pressure at the palatal vault and the resting pressures on the teeth were found.

[Lactose in human nutrition]. / Laktose in der menschlichen Ernährung.

The disaccharide lactose is naturally present as a component of foods in milk and dairy products. In the gastrointestinal tract, lactose is hydrolysed by the enzyme beta-galactosidase (lactase) into glucose and galactose. These components are absorbed. In most people lactase activity decreases at the age of approximately 2 years of age. After this lactose intake can cause symptoms of bloating, flatulence, abdominal pain and diarrhoea due to the lactose reaching the large intestine. This phenomenon is called lactose intolerance. It is generally recommended that these people abandon the consumption of milk and dairy products. However, most lactose-intolerant people are able to digest small amounts of milk (approximately 200 ml). They can also consume cheese without (hard and semi-hard cheese) or only low lactose content (only present in 10% of soft cheese). These products are a very important source of calcium.

Radiolysis of DNA in the presence of a protein studied by HPL-gel chromatography.

The influence of bovine serum albumin (BSA) on the radiolysis of double-stranded DNA was studied by measuring the loss of highly polymerized DNA with HPL-gel chromatography. The scavenger capacity of BSA for OH.-radicals kBSA [BSA] was kept constant. at 7.8 x 10(5) s-1, when DNA (0.1 mg/ml) was irradiated under different gas conditions (air, N2 and N2O), at pH 7 and 5 and with different ionic conditions. The resulting protein radicals react with DNA producing DNA protein crosslinks and DNA double-strand breaks. The yield and the kind of DNA damage depend on the nature of the protein radicals and their association with DNA. High phosphate concentration prevents the association of BSA with DNA and causes a reduction of the protection by BSA against double-strand break-age of DNA. Radiolysis in the presence of BSA in perchlorate solution leads to more strand breakage and less protein crosslinking than in phosphate solution because perchlorate is more chaotropic than phosphate. Changing the pH from 7 to 5 increases the protection by BSA against DNA strand breakage.

[Lactose intolerance and consumption of milk and milk products]. / Laktoseintoleranz und Verzehr von Milch und Milchprodukten.

The disaccharide lactose is present as a natural component of foods only in milk and dairy products. In the gastrointestinal tract, lactose is hydrolysed by the enzyme beta-galactosidase (lactase) into glucose and galactose. These components are absorbed. With the exception of the caucasian race, the lactase activity decreases in most people at an age of 4 to 6 years. Lactose intake can cause symptoms of bloating, flatulence, abdominal pain, and diarrhea due to the lactose reaching the large intestine. This phenomenon is called lactose intolerance. It is generally recommended to those persons that they refrain from the consumption of milk and dairy products. However, most lactose intolerant people are able to digest small amounts of milk. They can also consume cheese that contains no (hard and semi-hard) or only small amounts of lactose (present in only 10% of soft cheeses). These products are very important sources of calcium. Compared to milk, the lactose content of yogurt is usually lower by about one third. Studies during the last 10 years have shown that in spite of its lactose content yogurt is very well tolerated by lactose intolerant persons. This advantage is ascribed to the presence of living lactic acid bacteria in fermented dairy products which survive passage through the stomach and also to the lactase present in these products.

Level of agreement in clinicians' perceptions of Class II malocclusions.

To evaluate the extent to which surgeons and orthodontists agree on the nature and severity of dentofacial problems requiring orthognathic surgery, three clinicians active in a specialized clinic for treatment of dentofacial deformities scored the pretreatment records of 37 adult class II patients. Each clinician first indicated whether a skeletal/dental problem existed in the maxilla and mandible and then rated the severity of the problem on a visual analog scale. The level of agreement among the three clinicians was highest for dental problems and lowest for skeletal anteroposterior measures. There was a significant difference among the clinicians in the percentage of patients identified as having a retrusive midface and excessive facial thirds. The agreement on the severity of the problem was generally low even for those patients for whom the clinicians agreed on the type of problem. The data suggest that personal experience and clinical background play a major role in diagnosis and treatment planning. Joint treatment planning conferences between the surgeon and orthodontist offer an opportunity for different plans to be discussed, with the preferred treatment option selected for an individual patient.

Radiolysis of DNA studied by HPL-gel chromatography.

Radiolytic loss of highly polymerized calf thymus DNA was measured by HPL-gel chromatography. Irradiation of DNA in 10(-2) mol dm-3 sodium phosphate under N2 and air caused the same loss. Under N2O this loss was doubled showing that the reactions of OH radicals mainly lead to strand breakage. The stability of the double helix is decisive for the yield of double strand breaks. In this work the radiation-induced degradation was altered by different sodium phosphate concentration, by substituting phosphate for perchlorate and by changing the temperature in the radiolysis of DNA under air. A decrease of the strength of non-covalent bonds in DNA always leads to an increase of degradation of DNA. Radiosensitivity of DNA is higher at pH 7 than at pH 9 or 5.

[Livedo reticularis and multiple vascular occlusions in a patient with HLA-B27-negative spondyloarthrosis and antiphospholipid antibodies]. / Livedo reticularis und multiple Gefässverschlüsse bei einem Patienten mit HLA-B27-negativer Spondylarthropathie und Antiphospholipid-Antikörpern.

We report the case of a 74-year-old patient with HLA-B27 negative spondylarthropathy presenting with acute disseminated vascular occlusions. The presence of livedo reticularis prompted a search for antiphospholipid antibodies which were found to be markedly elevated. Histopathological examination revealed noninflammatory vascular obstruction. The clinical evolution was rapidly fatal in spite of corticosteroid treatment. Livedo reticularis can be an important diagnostic clue to various types of underlying disease. Increased levels of antiphospholipid antibodies have been associated with thrombosis and thromboembolism, especially in the context of autoimmune diseases such as systemic lupus erythematosus. This paper reports antiphospholipid antibody-associated noninflammatory vascular occlusions in a patient with HLA-B27 negative spondylarthropathy. The pathogenetic mechanism of antiphospholipid antibody-mediated vascular occlusions is not completely understood and optimal therapy remains to be defined.

Short-term effect of whole milk and milk fermented by Pseudomonas fluorescens on plasma lipids in adult boars.

The short-term effects of whole milk and milk fermented by Pseudomonas fluorescens, of the amino acid composition of the diet and of feeding frequency on the level of plasma lipids, were investigated in six 1-year-old adult boars. The experimental diets contained equal amounts of protein, carbohydrates, fat and cholesterol. After an adaptation period of 5 d for each experimental treatment, blood was collected at regular intervals during 48 h and plasma levels of cholesterol, triacylglycerol, high-density-lipoprotein (HDL)-cholesterol and low-density-lipoprotein (LDL)-cholesterol were examined. All variables except HDL-cholesterol showed distinct diurnal fluctuations, which were substantially influenced by feeding frequency. Variations in the amino acid composition of the experimental diets, which were within a physiological range, had no effect on the level of plasma lipids. Plasma lipid levels were significantly lower when the animals received the diets containing milk instead of the diet without milk: cholesterol, triacylglycerol, and LDL-cholesterol were reduced by 5.6, 5.8 and 10% respectively (pondered means) while HDL-cholesterol remained unaffected. Fermentation of whole milk by P. fluorescens reduced the lipid-lowering effect. Our findings suggest that the intake of diets containing milk results in a lower plasma cholesterol and LDL-cholesterol level than the intake of diets with a similar nutrient content which do not contain milk.

[Determination of retinol and alpha-tocopherol in milk and milk products using high-pressure liquid chromatography after saponification in serum vials]. / Bestimmung von Retinol und alpha-Tocopherol in Milch und Milchprodukten mit Hilfe der Hochdruck-Flüssigchromatographie (HPLC) nach Verseifung in Serumfläschchen.

An improved procedure is described for the determination of retinol and alpha-tocopherol in milk and dairy products using high-pressure liquid chromatography (HPLC). Samples are saponified in sealed 10-ml serum vials in the absence of oxygen, cooled and neutralized by injecting glacial acetic acid into the system. Retinyl acetate and 5,7-dimethyltocol respectively are used as the internal standards. The solution is extracted with hexane and the organic phase is cleaned up on a sodium sulphate/aluminium oxide column. The solution is evaporated under vacuum and dissolved in ethanol for HPLC analysis. A short reversed-phase column packed with RP-18, using methanol as the eluent, allows fast separations of both the vitamins.