| 1. |
- Undeland, Ingrid, 1968, et al.
(författare)
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Comparison between methods using low-toxicity solvents for the extraction of lipids from herring (Clupea harengus)
- 1998
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Ingår i: Food Chemistry. - 0308-8146 .- 1873-7072 .- 0346-718X. ; 61:3, s. 355-365
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Tidskriftsartikel (refereegranskat)abstract
- Three alkane/alcohol/water-based lipid extraction systems were evaluated to determine which would be the best replacement for the frequently used chloroform/methanol/water system, nowadays known to be very toxic. All the methods were applied to samples of minced herring (Clupea harengus) differing in quality and composition. In addition to comparisons of total lipid yield, the extracted lipids were compared with respect to content of triglycerides, phospholipids, free fatty acids, ?-tocopherol, lipid hydroperoxides and conjugated dienes. The content of phospholipids was found to differ most between the lipids extracted by the four methods. Here, the chloroform/methanol/water system was the most efficient, followed by heptane/ethanol/water/sodium dodecyl sulphate (SDS) and then iso-propanol/hexane. However, by decreasing the level of SDS, the efficiency of the heptane/ethanol/water/SDS system in extracting phospholipids was increased to the same level as that of the chloroform/methanol/water system. This decrease in SDS also resulted in a higher recovery of free fatty acids. The lack of correlation between yields of phospholipids and yields of lipid oxidation products throughout this study was surprising because of the often-described susceptibility of phospholipids to oxidation.
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| 2. |
- Undeland, Ingrid, 1968, et al.
(författare)
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Lipid Oxidation in Minced Herring (Clupea harengus) during Frozen Storage. Effect of Washing and Precooking
- 1998
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Ingår i: Journal of Agricultural and Food Chemistry. - 0021-8561 .- 1520-5118. ; 46, s. 2319-2328
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Tidskriftsartikel (refereegranskat)abstract
- A 23 factorial experimental design was used to investigate the effect of washing in combination with precooking on the oxidative stability of lipids in minced herring (Clupea harengus) at −18 °C. The following variables were studied: washing (no, yes), cooking time (38, 54 min), and cooking temperature (55, 100 °C).The responses monitored were peroxide value (PV), absorbance at 234 nm (A234), absorbance at 268 nm (A268), and lipid soluble fluorescent products (FP). A partial least-squares regression analysis (PLS) revealed that the best lipid stability was obtained at minimum cooking time and at lower temperature. On the basis of compositional analyses and in vitro experiments, this finding was proposed to be due to heat inactivation of catalytic enzymes, without simultaneous activation, for example, of hemoproteins. Washing reduced these benefits from precooking by removal of pro-oxidative enzymes and also through a reduction in the amount of antioxidants as well as a relative increase in phospholipids and free fatty acids in the fat.
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| 3. |
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| 4. |
- Wissing, Ulla, et al.
(författare)
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Nutritional intake and physical activity in leg ulcer patients
- 1997
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Ingår i: Journal of Advanced Nursing. - : Wiley. - 0309-2402 .- 1365-2648. ; 25:3, s. 571-578
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Tidskriftsartikel (refereegranskat)abstract
- The aim of the study was to describe the nutritional intake, meal patterns, physical activity and need for help in nine women living in their own homes and being treated for venous leg ulcers. Food habits were identified by use of interviews and food diaries completed by the women during a period of seven days. The intake of energy and nutrients from 304 eating events during seven days was calculated and meal patterns were evaluated using a qualitative system for meal classification. Physical activity and the degree of need were identified with the help of interviews. The intakes of energy and key nutrients for wound healing, such as protein, vitamin C and zinc, were not optimal according to the Swedish nutrition recommendations, although food habits were well organized. Most of the women had hardly any physical activities and the need of help and support varied, from daily visits to visits every second week.
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| 5. |
- Hultling, C, et al.
(författare)
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Assisted ejaculation and in-vitro fertilization in the treatment of infertile spinal cord-injured men : the role of intracytoplasmic sperm injection.
- 1997
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Ingår i: Human Reproduction. - : Oxford University Press. - 0268-1161 .- 1460-2350. ; 12:3, s. 499-502
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Tidskriftsartikel (refereegranskat)abstract
- The objective of the present longitudinal descriptive study was to extend previous observations on the benefit of in-vitro fertilization (IVF) in cases of anejaculatory infertility due to spinal cord injuries (SCI) and to report results achieved by intracytoplasmic sperm injection (ICSI). The study was performed in a national referral unit for SCI, Spinalis SCI Research Unit, the Karolinska Institute. The patient material consisted of couples with SCI men seeking treatment for their infertility. The inclusion criteria were: stable relationship, motile spermatozoa in a diagnostic sample and no female contraindications. Spermatozoa were retrieved through electroejaculation or vibratory stimulation. If the sperm quality was judged to be sufficient, standard IVF was performed. ICSI was employed if the semen quality was extremely poor. We have treated 25 couples in 52 cycles, leading to 81 ovum retrievals and 47 embryo transfers. Total sperm counts were very variable (0.01-978 x 10(6)). Before the introduction of ICSI the fertilization rate was 30%. ICSI increased the fertilization rate to 88%. There was no association between the pregnancy rate and the sperm count, level of injury or fertilization technique. A total of 16 clinical pregnancies was established, leading to 11 deliveries. This gives a cumulative pregnancy rate per couple of 56%.
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| 6. |
- Börjesson, Thomas S., et al.
(författare)
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Off-odorous compounds produced by molds on oatmeal agar : Identification and relation to other growth characteristics
- 1993
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Ingår i: Journal of Agricultural and Food Chemistry. - Washington : American Chemical Society (ACS). - 0021-8561 .- 1520-5118. ; 41:11, s. 2104-2111
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Tidskriftsartikel (refereegranskat)abstract
- Ten Penicillium and Aspergillus species, four with a strong musty off-odor and six reference fungi without any characteristic odor, were cultivated on oatmeal agar for 5 days in cultivation vessels provided with an inlet and an outlet for air. Samples of volatile metabolites were collected on a porous polymer adsorbent attached to the outlet from day 2 through day 5 after inoculation. Adsorbed compounds were desorbed thermally and analyzed with GC/MS and a combined GC and sensory analysis, the GC sniff technique. Multivariate analysis of GC/MS and fungal odor data revealed strong associations between 6 of 65 volatile compounds and musty off-odor. The GC sniff technique showed that five of these, dimethyl disulfide, 1-octen-3-ol, 2-methylisoborneol, and two C11H18 compounds, had prominent off-odors. In addition, geosmin, 1-methoxy-3-methylbenzene, and methylphenol were produced in large amounts by some off-odorous fungi and contributed to their unpleasant odor. 3-Methylfuran, 2-methyl-1-propanol, and 3-methyl-1-butanol were much more commonly produced than the off-odorous compounds. Both odorous and other volatile metabolites could be detected after 2 days of fungal growth. The production of odorous metabolites was enhanced at the time of sporulation.
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| 7. |
- Undeland, Ingrid, 1968, et al.
(författare)
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Lipid oxidation in fillets of herring (Clupea harengus) during frozen storage. Influence of pre-freezing storage.
- 1999
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Ingår i: Journal of Agricultural and Food Chemistry. - : American Chemical Society (ACS). - 0021-8561 .- 1520-5118. ; 47:5, s. 2075-2081
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Tidskriftsartikel (refereegranskat)abstract
- Fillets of herring (Clupea harengus) were kept on ice for 0, 3, 6, and 9 days prior to storage at −18 °C for 0, 21, 42, 63, and 84 days. At each storage point, peroxide value (PV), absorbance at 268 nm (A268), fluorescent products (FP), α-tocopherol, glutathione peroxidase (GSH-px) activity, and ascorbic acid were measured. As shown by regression analyses, samples held for 6 days on ice formed oxidation products at the highest rate during frozen storage, followed by, for PV and FP, the 9-day samples. These data indicate that severe changes that negatively affect the oxidation process took place in the herring muscle between 3 and 6 days after catch. Both the initial antioxidant levels and the rate of antioxidant loss at −18 °C decreased with increased prefreezing holding time, the latter being most obvious for GSH-px activity and ascorbic acid. α-Tocopherol showed the largest losses and had disappeared entirely from the 6- and 9-day samples at the end of the frozen storage. Partial least-squares regression analysis of the data showed that ice storage had a greater effect than frozen storage on changes in PV, A268, FP, α-tocopherol, and ascorbic acid. For GSH-px activity, frozen storage had the greatest effect.
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| 8. |
- Undeland, Ingrid, 1968, et al.
(författare)
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Lipid Oxidation in Fillets of Herring (Clupea harengus) during Ice Storage
- 1999
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Ingår i: Journal of Agricultural and Food Chemistry. - : American Chemical Society (ACS). - 0021-8561 .- 1520-5118. ; 47:2, s. 524-532
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Tidskriftsartikel (refereegranskat)abstract
- The influence of ice storage on lipid oxidation, odor, antioxidants, water-soluble catalysts, and microorganisms was investigated in fillets of herring (Clupea harengus) during 15 days. Based on linear regression analyses of the data, significant rises (p ≤ 0.05) in lipid oxidation products were seen after 2−3 days and in “rancid” odor after 2.5 days. Peroxide value (PV), fluorescent product (FP), and ascorbic acid analyses were the chemical measures most strongly correlated to “rancid” odor (r = 0.97). Antioxidants decreased in the following order: α-tocopherol > ascorbic acid > glutathione peroxidase (GSH-px); however, GSH-px correlated best to the development of lipid oxidation products (rmean = −0.96). The activity of aqueous pro-oxidants, which were enzymatic in nature to a great extent, had decreased by 75% at day 15. No significant increase in total bacteria was seen until after 7 days. There were major local differences in both composition and stability throughout the fillet. Oxidation proceeded most rapidly in the tissue right under the skin, probably explained by its high initial pro-oxidative activity.
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| 9. |
- Danielsson-Tham, Marie-Louise, 1947-, et al.
(författare)
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A fatal case of Listeria endocarditis in a man following his tending of goats suggests an epidemiological link which is not supported by the results
- 1997
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Ingår i: Journal of Veterinary Medicine Series B-Infectious Diseases and Veterinary Public Health. - : Wiley. - 0931-1793 .- 1439-0450. ; B 44:1-10, s. 253-256
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Tidskriftsartikel (refereegranskat)abstract
- A man died in endocarditis due to listeriosis in the late autumn. He had been looking after two goats during the summer. Listeria monocyto?enes was isolated from a rectal swab from one of the goats. The goat faeces isolate and the human blood isolate were of identical serovar. The two isolates, however, were shown to be different by multilocus electrophoretic enzyme analysis and ribotyping, as well as by biotyping, Thus, these results do not support the hypothesis that the man was infected by the goat.
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| 10. |
- Eilertz, Ingrid, et al.
(författare)
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Isolation of Listeria monocytogenes from goat cheese associated with a case of listeriosis in goat
- 1993
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Ingår i: Acta Veterinaria Scandinavica. - : Danske Dyrelaegeforening. - 0044-605X .- 1751-0147. ; 34:2, s. 145-149
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Tidskriftsartikel (refereegranskat)abstract
- Listeria monocytogenes was isolated from the brain of a goat, which was euthanized due to listeriosis. A few weeks later a similar subtype of L. monocytogenes was isolated from an on-farm manufactured fresh cheese which did not contain any milk from the goat which had suffered from listeriosis. A similar subtype was also found on 1 of the shelves in the refrigerator where cheeses were stored. Prior to the onset of listeriosis, 1 fresh cheese had been made of milk from the actual goat, which may have excreted L. monocytogenes in her milk. Thus, the cheese made of this milk may have contaminated the shelves in the refrigerator which then has served as a Listeria reservoir for new cheeses during several weeks.
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