Improvement of nutritional composition and antioxidant capacity of high-amylose wheat during germination.

High-amylose wheat was subjected to various germination conditions and changes in its nutritional values and antioxidant capacity were investigated. Amounts of soluble dietary fiber, total protein and free lipid of germinated high-amylose wheat increased with increased germination times, whereas no significant changes were observed for insoluble dietary fiber and free fatty acids. Total free amino acid contents of high-amylose wheat gradually increased from 129.7 to 314.4 mg/100 g of grain (db) during 48 h of germination. As compared to ungerminated wheat, essential and functional amino acids including isoleucine, leucine, phenylanaline, valine and gamma-amino butyric acid in the 48 h-germinated wheat increased by 3-10 times. Total phenolic contents of both free and bound phenolics and their antioxidant capacities significantly increased after 24 h of germination and were further improved with prolonged germination times. It appears that nutritional values and bioactive compounds of high amylose wheat significantly improved for enhanced food applications.

[Reduction of angialgia during peripheral administration of oxaliplatin mixed with dexamethasone].

Seven patients who had been receiving capecitabine+oxaliplatin±bevacizumab(CapeOX±BV)therapy at our hospital between February 2010 and March 2011, had complained of angialgia during oxaliplatin(L-OHP)administration. Therefore, 3. 3 mg of dexamethasone(DEX)was added to their infusion solution. The patients were then asked to rate their angialgia severity using a numerical rating scale(NRS), when L-OHP in a 5% dextrose solution was administered with or without DEX. By changing the L-OHP in 5% dextrose solution without DEX to the solution containing 3. 3 mg of DEX, the mean NRS was improved to 2. 4 from 7. 1. These findings indicate that L-OHP in 5% dextrose solution mixed with 3. 3 mg of DEX seems to be useful in reducing angialgia during peripheral administration of L-OHP.

Effects of germination on nutritional composition of waxy wheat.

BACKGROUND: Germination is considered to improve the nutritive value, antioxidant capacity and functional properties of grains. In this study, changes in the chemical composition, nutritive value and antioxidant capacity of waxy wheat during germination were determined. RESULTS: Over a 48 h period of germination the protein and free lipid contents of germinated waxy wheat were not significantly different from those of the control, whereas the bound lipid content decreased significantly. An increase in levels of ash and dietary fibre was clearly observed for the 48 h-germinated wheat. The total free amino acid content of the 48 h-germinated wheat was 7881 mg kg⁻¹ flour (dry basis (d.b.)), significantly higher than that of the ungerminated wheat (2207 mg kg⁻¹ flour, d.b.). In particular, γ-aminobutyric acid increased from 84 mg kg⁻¹ flour (d.b.) in the control to 155 mg kg⁻¹ flour (d.b.) in the 48 h-germinated wheat. Germination did not significantly affect the fatty acid composition of both free and bound lipids of waxy wheat, whereas free phenolic compounds increased during germination, resulting in an increase in antioxidant capacity of germinated wheat. CONCLUSION: Germinated waxy wheat had a better nutritional composition, such as higher dietary fibre, free amino acid and total phenolic compound contents, than ungerminated waxy wheat. Therefore germinated waxy wheat should be used to improve the nutritional quality of cereal-based products.

[Comparison of hypersensitivity to branded and generic paclitaxel injections in rats].

The use of injectable generic antineoplastic agents has been increasing. Few studies have compared the quality and adverse reactions of generic and branded antineoplastic agents; and therefore, generic agents have not gained wide acceptance. Paclitaxel injections, which are used for treating solid cancers, are being marketed by some companies in Japan. The degree of hypersensitive reactions to these drugs may vary because of the differences in chemical properties of the polyoxyethylene castor oil that is used as a solvent in the paclitaxel preparations. Therefore, we investigated the incidence of pulmonary edema occurring as a hypersensitive reaction in rats administered branded and generic paclitaxel injections. Moreover, we compared the chemical properties of these preparations. We found that the pH of branded and generic paclitaxel preparations diluted with saline was different. This difference in pH may be attributed to a difference in chemical properties from the additive. We observed no significant differences in pulmonary vascular permeability, arterial partial pressure of oxygen, or leakage of protein in the pulmonary alveolus, between paclitaxel preparations administered to rats. These results suggest that both paclitaxel preparations induced pulmonary edema of a similar level in rats, irrespective of the differences in their chemical properties.

Distribution of phenolic compounds in the graded flours milled from whole buckwheat grains and their antioxidant capacities.

Whole buckwheat grains were milled into 16 flour fractions using the gradual milling system and the phenolic compounds and the antioxidant capacity of each flour fraction were investigated. The phenolic and flavonoid contents of both free and bound phenolic extracts of buckwheat flour fractions significantly increased in the order from the fraction number 1 (phenolics less rich fraction) to the fraction number 16 (phenolics rich fraction). The phenolic compounds in buckwheat existed primarily in free form, whereas the flavonoids existed in grain in insoluble bound forms, bound to cell wall materials. The amounts of ferulic acid and rutin increased from 2.5 and 2.5µg/g flour of the phenolics less rich fraction to 609.5 and 389.9µg/g flour of the phenolics rich fraction of grain, respectively. The higher phenolic contents in the phenolics rich fractions exhibited the stronger antioxidant capacity than the phenolics less rich fractions. As a result, the flour milled from the outer layers of buckwheat grains with large amount of phenolic compounds and antioxidant capacity are considered to have significant health benefits.

Proteomic analysis of wheat flour allergens.

Wheat can cause severe IgE-mediated systematic reactions, but knowledge on relevant wheat allergens at the molecular level is scanty. The aim of the present study was to achieve a more detailed and comprehensive characterization of the wheat allergens involved in food allergy to wheat using proteomic strategies, referred to as "allergenomics". Whole flour proteins were separated by two-dimensional gel electrophoresis with isoelectric focusing and lithium dodecyl sulfate-polyacrylamide gel electrophoresis. Then, IgE-binding proteins were detected by immunoblotting with sera of patients with a food allergy to wheat. After tryptic digestion, the peptides of IgE-binding proteins were analyzed by matrix-assisted laser desorption ionization tandem time-of-flight mass spectrometry. In this study, we identified four previously reported wheat allergens or their sequentially homologous proteins [serpin, alpha-amylase inhibitor, gamma-gliadin, and low molecular weight (LMW) glutenin] by a database search. As a result of the high resolution of two-dimensional gel electrophoresis, nine subunits of LMW glutenins were identified as the most predominant IgE-binding antigens. The two-dimensional allergen map can be beneficial in many ways. It could be used, for example, for precise diagnosis of wheat-allergic patients and assessment of wheat allergens in food. Additionally, we compared allergenomics to conventional biochemical methods and evaluated the usefulness of a proteomic strategy for identifying putative allergens to wheat allergy.

Extraction of soybean oil from single cells.

Single cells prepared from autoclaved soybeans and cellulase treatment of the cells were effective in digesting the cell walls of and extracting the oil from soybeans. The first cell wall of the soybean single cell was completely removed using cellulases; the thin and transparent second cell wall of the cell was swollen. Oil in the cell formed spherical or hemispherical oil drops, and oil leaking from the oil bodies was observed. The oil was almost retained within the second cell wall. Water-extractable substances were obtained at approximately >60% of the weight. Flotation of oil drops by centrifugation was easily done. Ambient n-hexane extraction was also possible; however, residual oil remained in the oil bodies. Protease or peptidase digested the structure of the oil bodies; however, separation of the oil and the hydrolysates was impossible. The oil from the oil bodies was obtained effectively (>85%) by pressing the single cells and/or cellulase-treated single cells.

Thermal properties of partially hydrolyzed starch-glycerophosphatidylcholine complexes with various acyl chains.

Complexes of starch and monoacyl-sn-glycerophosphatidylcholine (GPC) containing various acyl (myristoyl, palmitoyl, and stearoyl) chains were subjected to hydrolysis with glucoamylase (EC 3.2.1.3). The enzyme hydrolyzed approximately 40% of starch control and 20-28% of starch-GPC complexes. Among the GPCs examined, 1- and 2-monomyristoyl-sn-GPC showed the highest resistance to enzyme hydrolysis, and the hydrolysis rate of starch-GPCs was greater with longer chains. Enzymatic hydrolysis strongly affected the thermal properties of the starch. After enzymatic hydrolysis of starch-GPC complexes for 24 h, their thermograms had broader peaks with lower enthalpies than the corresponding starch without enzyme; however, the starch-GPC complexes showed little change. The surface of starch-GPC granules was less eroded. These results showed that the increasing amount of starch-GPC complexes could be more resistant to hydrolysis.