| 1. |
- Vaziri-Sani, Fariba, et al.
(author)
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Phenotypic expression of factor H mutations in patients with atypical hemolytic uremic syndrome
- 2006
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In: Kidney International. - : Nature Publishing Group. - 0085-2538 .- 1523-1755. ; 69:6, s. 981-988
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Journal article (peer-reviewed)abstract
- We investigated the phenotypic expression of factor H mutations in two patients with atypical hemolytic uremic syndrome (HUS). Factor H in serum was assayed by rocket immunoelectrophoresis, immunoblotting, and double immunodiffusion and in tissue by immunohistochemistry. Functional activity was analyzed by hemolysis of sheep erythrocytes and binding to endothelial cells. A homozygous mutation in complement control protein (CCP) domain 10 of factor H was identified in an adult man who first developed membranoproliferative glomerulonephritis and later HUS. C3 levels were very low. The patient had undetectable factor H levels in serum and a weak factor H 150 kDa band. Double immunodiffusion showed partial antigenic identity with factor H in normal serum owing to the presence of factor H-like protein 1. Strong specific labeling for factor H was detected in glomerular endothelium, mesangium and in glomerular and tubular epithelium as well as in bone marrow cells. A heterozygous mutation in CCP 20 of factor H was found in a girl with HUS. C3 levels were moderately decreased at onset. Factor H levels were normal and a normal 150 kDa band was present. Double immunodiffusion showed antigenic identity with normal factor H. Factor H labeling was minimal in the renal cortex. Factor H dysfunction was demonstrated by increased sheep erythrocyte hemolysis and decreased binding to endothelial cells. In summary, two different factor H mutations associated with HUS were examined: in one, factor H accumulated in cells, and in the other, membrane binding was reduced.
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| 2. |
- Jacobsson, A, et al.
(author)
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Influence of packaging material and storage condition on the sensory quality of broccoli
- 2004
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In: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 15:4, s. 301-310
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Journal article (peer-reviewed)abstract
- The sensory quality of broccoli stored in modified atmosphere packages was studied. Oriented polypropylene (OPP), polyvinyl chloride (PVC) and low-density polyethylene (LDPE) were used as packaging materials. The LDPE contained an ethylene-absorbing sachet. The samples were stored for I week, either at a constant temperature of 10 degreesC or for 3 days at 4 degreesC, followed by 4 days at 10 degreesC. The atmospheres that were developed inside the different packaging materials during storage differed significantly. After storage, the broccoli was evaluated both raw and cooked using a triangle test and a quantitative descriptive analysis. The triangle test showed significant differences in the smell of broccoli stored in different packaging materials after cooking. No differences were detected in the raw broccoli. The quantitative descriptive analysis showed significant differences in the fresh smell and flavour, the chewing resistance, and the crispness, between samples after cooking. Overall, including all the sensory properties studied, broccoli packaged in LDPE (5% O-2 7% CO2) that contained an ethylene absorber was perceived to be the sample most similar to fresh broccoli. There were no differences in weight loss between broccoli stored in the different packaging materials.
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| 3. |
- Jacobsson, A, et al.
(author)
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The effect of packaging material on the sensory properties of broccoli
- 2003
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In: Proceedings of the international conference Postharvest Unlimited. - 9066059060 ; , s. 91-95
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Conference paper (peer-reviewed)abstract
- Three different commercially available polymeric films were studied to determine their effect on the sensory properties of fresh broccoli (Brassica oleracea L. var. Italica cv. 'Marathon'). The polymer materials investigated were oriented polypropylene (OPP), polyvinyl chloride (PVC) and one low density polyethylene (LDPE) which contained an ethylene absorber. The fresh broccoli was packaged and stored for one week at 10degreesC or 3 days at 4degreesC followed by 4 days at 10degreesC. The oxygen and carbon dioxide concentrations inside the packages were monitored during storage. After storage the broccoli was evaluated according to sensory analyses, i.e. triangle test and quantitative descriptive analysis, by an analytical panel. The panel judged the broccoli according to smell, taste, texture and appearance. The triangle test showed significant differences between the smell of the broccoli samples, stored in the different packaging materials, when cooked. However, no differences between the raw broccoli, stored in the different packaging materials could be detected. The quantitative descriptive analysis showed that the following attributes; fresh smell and taste, chewing resistance, and crispness, differed significantly between the packaged broccoli when cooked. The appearance was shown to be the sensory property of broccoli most affected by the storage conditions, i.e. packaging material used and storage temperature. The results indicated the importance of the packaging material for maintaining the broccoli quality. However, one packaging material that was able to maintain all the studied sensory properties could not be identified.
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