| 1. |
- Aalto, K, et al.
(författare)
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Nerve growth factor in serum of children with systemic lupus erythematosus is correlated with disease activity
- 2002
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Ingår i: Cytokine. - : ACADEMIC PRESS LTD ELSEVIER SCIENCE LTD. - 1043-4666 .- 1096-0023. ; 20:3, s. 136-139
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Tidskriftsartikel (refereegranskat)abstract
- Nerve growth factor (NGF) is a neurotrophic factor, which is expressed both in the nervous system and in peripheral organs. NGF is also present in mast cells, and in B- and T-lymphocytes, and may play a role in the immune cell development and differentiation. Various cytokines have been shown to affect NGF expression, and NGF is elevated in inflammation and in some autoimmune diseases. Here we have studied NGF concentrations in serum of pediatric patients with systemic lupus erythematosus (SLE) using a two-site enzyme-linked immunosorbent assay (ELISA). We have further correlated the levels of NGF to the inflammatory state of the disease. The mean value of serum NGF in SLE patients was significantly increased compared with controls (3346 vs 627 pg/ml). There was a correlation between the activity of SLE and the levels of NGF. The results show that NGF is elevated in childhood SLE and that the levels are correlated with disease activity. The present results suggest that NGF may play a role in the pathogenesis of SLE and may have a prognostic value in evaluating the course of the disease and in outlining the medication. (C) 2002 Elsevier Science Ltd. All rights reserved.
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| 2. |
- Abdollahi, Mehdi, 1985, et al.
(författare)
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Physicochemical and gel-forming properties of protein isolated from salmon, cod and herring by-products using the pH-shift method
- 2019
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Ingår i: LWT - Food Science and Technology. - : Elsevier BV. - 1096-1127 .- 0023-6438. ; 101, s. 678-684
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Tidskriftsartikel (refereegranskat)abstract
- The impacts of variation in fish filleting by-products origin including white muscle (cod), dark muscle (herring) and farmed fish (salmon) on physicochemical and gel-forming properties of protein recovered using the pH-shift method were studied. The effects of different solubilization pHs (acid or alkaline) on protein yield/composition, and its properties were also studied. Alkaline version (pH 11.5–12.5) resulted in maximum protein yield for the three resources which ranked them as: salmon > herring > cod. Increasing solubilization pH from 11.5 to 12.5 increased protein yield in salmon and herring, while maximum protein yield of cod was obtained at pH 12. However, increasing solubilization pH from 11.5 to 12.5 required a two-fold higher amount of alkali compared to the adjustment to 11.5. All recovered proteins had gel-forming capacity; however, cod gels showed higher WHC and breaking force compared with salmon and herring protein gels. Increasing solubilization pH from 11.5 to 12.5 negatively affected the breaking force and color of the salmon and cod protein gels, but improved heme pigment removal, breaking force and whiteness of herring protein gels. The pH-shift process thus showed good potential for recovering high quality protein from the by-products, but protein solubilization pH should be carefully selected based on the target species.
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| 3. |
- Ahrné, Lilia, et al.
(författare)
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Effect of crust temperature and water content on acrylamide formation during baking of white bread : Steam and falling temperature baking
- 2007
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Ingår i: Lebensmittel-Wissenschaft + Technologie. - : Elsevier BV. - 0023-6438 .- 1096-1127. ; 40:10, s. 1708-1715
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Tidskriftsartikel (refereegranskat)abstract
- The effect of crust temperature and water content on acrylamide formation was studied during the baking of white bread. To assess the effect of over-baking, we used a full factorial experimental design in which the baking time was increased by 5 and 10 min at each baking temperature. Additional experiments were performed with steam baking and falling temperature baking. Immediately after baking, the crust was divided into the outer and inner crust fractions, and the water content and acrylamide concentration of each fraction was measured. The outer crust had a significantly lower water content and higher acrylamide concentration than the inner crust did. Crust temperature in combination with water content had a significant effect on acrylamide formation, higher temperatures resulting in higher acrylamide concentrations. However, at very high temperatures and lower water contents, acrylamide concentration was observed to decrease, though the bread colour was then unacceptable for consumption. Steam and falling temperature baking, on the other hand, decreased the acrylamide content while producing bread crust with an acceptable colour. The lowest acrylamide values and an acceptable crust colour were produced by steam baking. © 2007 Swiss Society of Food Science and Technology.
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| 4. |
- Alm, Ann-Sophie, et al.
(författare)
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Varying susceptibility of pulmonary cytokine production to lipopolysaccharide in mice.
- 2010
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Ingår i: Cytokine. - : Elsevier BV. - 1096-0023 .- 1043-4666. ; 49, s. 256-263
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Tidskriftsartikel (refereegranskat)abstract
- Objectives: The lipopolysaccharide (LPS)-induced acute lung injury (ALI) model has been widely applied for pathophysiological and pharmacological research. The aim of present study is to understand the variation of acute pulmonary inflammation between mouse strains. Methods: The present study investigated the susceptibility of acute production of inflammatory mediators, e.g. cytokines, chemokines and others, to LPS in C57BL/6J, Balb/cJ, DBA/1J, CD-1, NMRI, DBA/2J, A/J, and C3H/HeN mice. Results: The susceptibility to intra-tracheal challenge with LPS varied between measured variables, durations and strains. General lung hyper-reactive susceptibility to LPS-induced pulmonary production of 6-8 inflammatory mediators followed the order NMRI, Balb/cJ, C3H/HeN, A/J, C57BL/6J, DBA/1J, DBA/2J and CD-1 mice at 4h, and A/J, C3H/HeN, CD-1, NMRI, C57BL/6J, Balb/cJ, DBA/2J and DBA/1J mice at 24h. Conclusions: Our data provide information for scientists to consider the proper strain of mice for the measurement of specific inflammatory mediators and to select sensitive or resistant mouse strains for understanding genetic variation in the pathogenesis and for the screening of target-oriented drug development.
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| 5. |
- Almqvist, Sofia, 1980, et al.
(författare)
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Amelogenins modulate cytokine expression in LPS-challenged cultured human macrophages.
- 2012
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Ingår i: Cytokine. - : Elsevier BV. - 1096-0023 .- 1043-4666. ; 58:2, s. 274-9
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Tidskriftsartikel (refereegranskat)abstract
- Amelogenins are enamel matrix proteins with a proven ability to restore tissues in patients with advanced periodontitis and chronic skin wounds. To explore the mechanisms of action of amelogenins in wound inflammation, the in vitro effect on the expression of selected cell mediators involved in inflammation and tissue repair from human monocyte-derived macrophages was studied. Macrophages were treated with amelogenins in serum-enriched medium with simultaneous lipopolysaccharide (LPS) stimulation, for 6, 24 and 72 h, and the conditioned culture medium was analysed for 28 different cytokines. Amelogenin treatment directed the LPS-induced release of both pro- and anti-inflammatory cytokines towards an alternatively activated macrophage phenotype. This change in activation was also demonstrated by the amelogenin-induced secretion of alternative macrophage activation-associated CC chemokine-1 (AMAC-1, also known as CCL18; p<0.001), a well-documented marker of alternative activation. Amelogenins were also shown significantly to increase the macrophage expression of vascular endothelial growth factor and, to a lesser but significant extent, insulin-like growth factor-1 after 24h of culture. The results of the present in vitro study show that monocyte-derived macrophages stimulated by inflammatory agonist LPS respond to the treatment with amelogenins by reducing the pro-inflammatory activity and increasing the expression of tissue repair mediators.
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| 6. |
- Andersson, Karin, et al.
(författare)
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Including environmental aspects in production development : A case study of tomato ketchup
- 1999
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Ingår i: Lebensmittel-Wissenschaft + Technologie. - 0023-6438 .- 1096-1127. ; 32:3, s. 134-141
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Tidskriftsartikel (refereegranskat)abstract
- An environmental Life Cycle Assessment (LCA) study of a specific tomato ketchup was carried out. The objectives of the work were to illustrate how LCA can be used in production development; to investigate the influence of the geographical location of certain processes; and to find ways to improve the product's environmental performance. In the screening LCA which includes the whole life cycle, the packaging and processing sub-systems were found to be significant in the total environmental impact made by ketchup. Accordingly, six alternative systems, including packaging, processing and transportation, were modelled and simulated. The environmental impact categories included were energy use, global warming, acidification, eutrophication, photo-oxidant formation and the generation of radioactive waste. It was concluded that the current geographical location of the production of ketchup is preferable; the contributions to acidification can be reduced significantly; and the environmental profile of the product can be improved for either the type of tomato paste currently used or a less concentrated tomato paste. A shift to a less concentrated paste would also mean that traditional quality parameters of the ketchup could be improved. © 1999 Academic Press.
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| 7. |
- Andersson, Karin, et al.
(författare)
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Influence of oxygen concentration and light on the oxidative stability of cream powder
- 1998
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Ingår i: Lebensmittel-Wissenschaft + Technologie. - 0023-6438 .- 1096-1127. ; 31:2, s. 169-176
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Tidskriftsartikel (refereegranskat)abstract
- The production of volatile oxidation products and consumption of oxygen were measured in cream powder stored for 35 weeks at 30 °C in darkness or exposed to fluorescent light. The headspace of the bottles contained either air (209 mL O 2/L) or 13, 3.5, 0.4 or 0.3 mL/L oxygen in nitrogen. The exposure to light strongly influenced both the rate of hexanal production and oxygen consumption. After the first 5 weeks of storage in light, significantly different oxygen-dependent increases in hexanal were found for all samples. Although the samples stored in darkness showed a much smaller hexanal increase, it was still significant during storage. After 35 weeks of storage, the dark-stored sample in air showed a highly significant larger hexanal increase than all the other samples stored in darkness, but after the same storage period, the hexanal increase in the 13, 3.6 and 0.4 mL O 2/L samples was the same. The production of the Strecker aldehyde, 3-methylbutanal, was found to depend on light and to some extent on oxygen concentration, which indicates that lipid oxidation also influenced the conditions of the Maillard reaction. © 1998 Academic Press Limited.
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| 8. |
- Andersson, Karin, et al.
(författare)
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Influence of oxygen concentration on the flavour and chemical stability of cream powder
- 1998
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Ingår i: Lebensmittel-Wissenschaft + Technologie. - 0023-6438 .- 1096-1127. ; 31:3, s. 245-251
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Tidskriftsartikel (refereegranskat)abstract
- Descriptive sensory analysis and analysis of hexanal content were performed on cream powder stored in darkness at different oxygen concentrations at 30 °C for up to 45 weeks. The headspace of the samples contained 209 (air), 13, 3.6, 0.4 or 0.3 m/L oxygen/L headspace gas. All samples stored with reduced oxygen content were, with one exception, significantly different from the air-packed sample after 25 as well as after 45 weeks of storage, both in their hexanal concentration and according to sensory analysis. However, there were no significant sensory differences between the samples stored with reduced oxygen for 25 or 45 weeks. Analysis of the hexanal concentration in the samples was a more sensitive method than sensory analysis for detecting differences between samples stored for the same length of time. Furthermore, some of the samples with reduced oxygen concentration were found to differ significantly in their hexanal concentration. Significant differences between samples before storage and samples stored for 25 or 45 weeks, regardless of oxygen concentration, were found by both sensory and chemical analyses. © 1998 Academic Press.
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| 9. |
- Andersson, Karin, et al.
(författare)
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Influence of oxygen concentration on the storage stability of cream powder
- 1997
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Ingår i: Lebensmittel-Wissenschaft + Technologie. - 0023-6438 .- 1096-1127. ; 30:2, s. 147-154
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Tidskriftsartikel (refereegranskat)abstract
- The influence of low oxygen concentrations on lipid oxidation during storage of cream powder was studied. The powder was packed with oxygen concentrations of 209 mL/L, 17 mL/L, 8.3 mL/L, 3.4 mL/L, 1.5 mL/L, 0.7 mL/L and 0.6 mL/L and stored in darkness at 30°C for 29 weeks. To follow oxidation, the formation of volatile oxidation products and oxygen consumption were measured. After 7 weeks of storage a significant (P <0.01) hexanal development was already seen in all the samples, and the hexanal content was directly related to the initial oxygen content, with one exception, the 0.6 mL/L sample, which had a slightly (but not significantly, P >0.05) higher hexanal content than the 0.7 mL/L sample. There were only small differences in hexanal formation between the samples packed with oxygen concentrations below 3.4 mL/L. This could be due to a more pronounced influence of oxygen diffusion at these low levels of oxygen, leading to a diffusion-controlled oxidation. Other volatiles, not produced by lipid oxidation, also increased during storage. The formation of Strecker aldehydes was found to be oxygen-dependent, whereas the formation of 2-alkanones was not. Measurement of oxygen consumption was not sufficient to detect differences in oxidation rate between the samples packed with 17 mL/L oxygen and less. © 1997 Academic Press Limited.
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| 10. |
- Andersson, Karolina, et al.
(författare)
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Posttranscriptional regulation of TNFalpha expression via eukaryotic initiation factor 4E (eIF4E) phosphorylation in mouse macrophages.
- 2006
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Ingår i: Cytokine. - : Elsevier BV. - 1096-0023 .- 1043-4666. ; 33:1, s. 52-57
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Tidskriftsartikel (refereegranskat)abstract
- Resident mouse macrophages secrete Tumor necrosis factor α (TNFα) upon challenge with LPS. The production of TNFα is controlled not only at the transcription of the gene, but also by strong posttranscriptional regulation. When macrophages are stimulated with LPS different signal transduction pathways become activated. Here we show that the combination of the 2 kinases p38 and MEK and presumably ERK1/2 regulate translation of TNFα, through the downstream kinase Mnk1. TNFα production is inhibited in a concentration-dependent manner by CGP57380 (Mnk1 inhibitor). The corresponding mRNA results show that the inhibition targets posttranscriptional regulation and is paralleled by inhibition of the phosphorylation of eukaryotic initiation factor 4E (eIF4E). Unexpectedly, the activation/inhibition of MAPKAP kinase-2 (MK2) does not parallel TNFα production, arguing against a direct/immediate role for this kinase. On the basis of the present and previous results we propose that ARE-containing TNFα mRNA requires phosphorylation of eIF4E for initiation of translation.
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