| 1. |
- Archer, Nicholas, et al.
(författare)
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Sodium Reduction in Bouillon : Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa
- 2022
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Ingår i: Frontiers in Nutrition. - : Frontiers Media S.A.. - 2296-861X. ; 9
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Tidskriftsartikel (refereegranskat)abstract
- Bouillon cubes are a staple ingredient used in Sub-saharan African countries providing flavor enhancement to savory foods. Bouillon has been identified as a vehicle for fortification to overcome micronutrient deficiencies in Sub-saharan Africa. However, bouillon has a high sodium content (and in addition with other foods) contributes to dietary sodium intake above recommended guidelines. High dietary sodium intake is a key risk factor for hypertension and cardiovascular disease (CVD). Africa has the highest rates of hypertension and CVD globally with nearly half the adult population above 25 years affected. This review presents current state of research on sodium reduction strategies in bouillon. The key challenge is to reduce sodium levels while maintaining optimal flavor at the lowest possible production cost to ensure bouillon continues to be affordable in Sub-saharan Africa. To produce lower sodium bouillon with acceptable flavor at low cost will likely involve multiple sodium reduction strategies; direct reduction in sodium, sodium replacement and saltiness boosting flavor technologies. Efforts to reduce the sodium content of bouillon in Sub-saharan Africa is a worthwhile strategy to: (i) lower the overall sodium consumption across the population, and (ii) deliver population-wide health benefits in a region with high rates of hypertension and CVD. Copyright © 2022 Archer, Cochet-Broch, Mihnea, Garrido-Bañuelos, Lopez-Sanchez, Lundin and Frank.
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| 2. |
- Baranto, Adad, 1966, et al.
(författare)
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Back pain and degenerative abnormalities in the spine of young elite divers: a 5-year follow-up magnetic resonance imaging study
- 2006
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Ingår i: Knee Surg Sports Traumatol Arthrosc. - : Springer Science and Business Media LLC. - 0942-2056 .- 1433-7347. ; 14:9, s. 907-14
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Tidskriftsartikel (refereegranskat)abstract
- Several studies have been published on disc degeneration among young athletes in sports with great demands on the back, but few on competitive divers; however, there are no long-term follow-up studies. Twenty elite divers between 10 and 21 years of age, with the highest possible national ranking, were selected at random without knowledge of previous or present back injuries or symptoms for an MRI study of the thoraco-lumbar spine in a 5-year longitudinal study. The occurrence of MRI abnormalities and their correlation with back pain were evaluated. Eighty-nine percent of the divers had a history of back pain and the median age at the first episode of back pain was 15 years. Sixty-five percent of the divers had MRI abnormalities in the thoraco-lumbar spine already at baseline. Only one diver without abnormalities at baseline had developed abnormalities at follow-up. Deterioration of any type of abnormality was found in 9 of 17 (53%) divers. Including all disc levels in all divers, the total number of abnormalities increased by 29% at follow-up, as compared to baseline. The most common abnormalities were reduced disc signal, Schmorl's nodes, and disc height reduction. Since almost all divers had previous or present back pain, a differentiated analysis of the relationship between pain and MRI findings was not possible. However, the high frequency of both back pain and MRI changes suggests a causal relationship. In conclusion, elite divers had high frequency of back pain at young ages and they run a high risk of developing degenerative abnormalities of the thoraco-lumbar spine, probably due to injuries to the spine during the growth spurt.
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| 3. |
- Baranto, Adad, 1966, et al.
(författare)
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Fracture patterns of the adolescent porcine spine: an experimental loading study in bending-compression
- 2005
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Ingår i: Spine. - 1528-1159. ; 30:1, s. 75-82
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Tidskriftsartikel (refereegranskat)abstract
- STUDY DESIGN: To expose functional spinal units from adolescent porcine to mechanical flexion-compression and extension-compression to failure. The biomechanical, radiologic, magnetic resonance imaging, and histologic characteristics are described. OBJECTIVES: The aim of the present study was to investigate the fracture pattern of functional spinal units from adolescent porcine lumbar spines in in vitro compression loading and bending. SUMMARY OF BACKGROUND DATA: In several studies, it has been shown that the adolescent spine, especially the vertebral growth zones, is vulnerable to trauma. A high frequency of abnormalities affecting the spine has been found among athletes participating in sports with high demands on the back. The etiology of these abnormalities is still a controversial issue. METHODS: Sixteen functional spinal units obtained from eight adolescent male pigs were used. Eight functional spinal units were exposed to flexion-compression and eight functional spinal units to extension-compression loading to failure. They were examined with plain radiography and magnetic resonance imaging before and after the loading. The functional spinal units were finally examined macroscopically and histologically. RESULTS: Fractures/separations were seen in the growth zone anteriorly and more frequently, posteriorly in functional spinal units exposed to flexion-compression. In the extension-compression group, such injuries occurred only anteriorly. Only large fractures could be seen on plain radiographs and on magnetic resonance imaging. Macroscopically, a fracture/separation could be seen in 15 cases and histologically in all 16 cases. The median angle at failure for the flexion group was 17 degrees (range, 12-19) and for the extension group 17 degrees (range, 13-19 degrees). The median ultimate compression load in the flexion-compression group was 1894 N (range, 1607-3138 N) and in the extension-compression group 1801 N (range, 1158-2368 N). CONCLUSIONS: The weakest part of the growing porcine lumbar spine, when compressed into flexion- or extension-compression, was the growth zone. The injury was more extensive in extension loading than during flexion loading. Growth zone injuries of the adolescent spine may go undetected on plain radiographs and magnetic resonance imaging.
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| 4. |
- Bergquist, Filip, et al.
(författare)
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Pharmacokinetics of Intravenously (DIZ101), Subcutaneously (DIZ102), and Intestinally (LCIG) Infused Levodopa in Advanced Parkinson Disease
- 2022
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Ingår i: Neurology. - : Lippincott, Williams & Wilkins. - 0028-3878 .- 1526-632X. ; 99:10, s. E965-E976
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Tidskriftsartikel (refereegranskat)abstract
- Background and Objectives Intestinal levodopa/carbidopa gel infusion (LCIG) is superior to oral treatment in advanced Parkinson disease. The primary objective of this trial was to investigate whether continuous subcutaneous or intravenous infusion with a continuously buffered acidic levodopa/carbidopa solution yields steady-state plasma concentrations of levodopa that are equivalent in magnitude, and noninferior in variability, to those obtained with LCIG in patients with advanced Parkinson disease. Methods A concentrated acidic levodopa/carbidopa (8:1) solution buffered continuously and administered intravenously (DIZ101) or subcutaneously (DIZ102) was compared with an approved LCIG in a randomized, 3-period crossover, open-label, multicenter trial. Formulations were infused for 16 hours to patients with Parkinson disease who were using LCIG as their regular treatment. Patients were recruited from several university neurology clinics but came to the same phase I unit for treatment. Pharmacokinetic variables and safety including dermal tolerance are reported. The primary outcomes were bioequivalence and noninferior variability of DIZ101 and DIZ102 vs LCIG with respect to levodopa plasma concentrations. Results With dosing adjusted to estimated bioavailability, DIZ101 and DIZ102 produced levodopa plasma levels within standard bioequivalence limits compared with LCIG in the 18 participants who received all treatments. Although the levodopa bioavailability for DIZ102 was complete, it was 80% for LCIG. Therapeutic concentrations of levodopa were reached as quickly with subcutaneous administration of DIZ102 as with LCIG and remained stable throughout the infusions. Owing to poor uptake of LCIG, carbidopa levels in plasma were higher with DIZ101 and DIZ102 than with the former. All individuals receiving any of the treatments (n = 20) were included in the evaluation of safety and tolerability. Reactions at the infusion sites were mild and transient. Discussion It is feasible to rapidly achieve high and stable levodopa concentrations by means of continuous buffering of a subcutaneously administered acidic levodopa/carbidopa-containing solution.
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| 5. |
- Flogård, Adeline, et al.
(författare)
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Rökkanaler av metall - korrosionsprovningsmetod med omväxlande förbränning av vedbränsle och lättolja
- 2004
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Rapport (refereegranskat)abstract
- This report presents the results of the STEM project number 11885-2. The aim of the project was to develop a corrosion test method for metal flue liners with alternating wood and oil burning. Indeed, the conditions gathered by the alternate use of wood and oil for combustion are considered to be severe for metal chimneys, because of the combination of low temperature corrosion (condensation corrosion) involving aggressive ions like chloride, corrosion promoting air pollutants as sulfur dioxide, and high temperature corrosion involving oxidation mechanisms. For the moment there exists no standard method at a European level for the testing of metal flue liners in the conditions named above. Moreover, the combination of oil and wood is becoming more and more common in private houses, especially in northern Europe (mostly Sweden and Finland). The tests performed in this project used partly light oil containing small amounts of sulfur, pellets, and a combination of pellets and light oil that was spiked with determined amounts of chloride and sulfur so that relative high concentrations of chloride and sulfur dioxide were obtained in the flue gas. In none of the six-weeks test performed corrosion could be observed on the metal flue liners of two stainless steels, namely ASTM 304 and 316 (corresponding to SS 2333 and SS 2343). Acceleration was obtained mainly by temperature cycling in that way that condensation corrosion was first initiated. Thereafter the condensate was evaporated and during this process the corrosion promoting contaminants in the condensate increased till the metal flue liner was completely dried. A condensation/drying up cycle lasted for half an hour The proposed test method, apart from having a too low acceleration factor, was found to be difficult to realize with regards to security and handling. Instead of increasing the acceleration factor by varying key parameters, which involves the risk of modifying the corrosion mechanisms compared to real conditions, another method is proposed to be developed in a future work. This unconventional and general method, developed originally by CSTB in France, is based on corrosion by condensate in controlled conditions. The method has shown promising results for some fuels, but needs further development to be used a European standard.
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| 6. |
- Frank, Damian, et al.
(författare)
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Effects of Agar Gel Strength and Fat on Oral Breakdown, Volatile Release, and Sensory Perception Using in Vivo and in Vitro Systems
- 2015
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Ingår i: Journal of Agricultural and Food Chemistry. - : American Chemical Society (ACS). - 0021-8561 .- 1520-5118. ; 63:41, s. 9093-9102
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Tidskriftsartikel (refereegranskat)abstract
- The density and composition of a food matrix affect the rates of oral breakdown and in-mouth flavor release as well as the overall sensory experience. Agar gels of increasing concentration (1.0, 1.7, 2.9, and 5% agarose) with and without added fat (0, 2, 5, and 10%) were spiked with seven aroma volatiles. Differences in oral processing and sensory perception were systematically measured by a trained panel using a discrete interval time intensity method. Volatile release was measured in vivo and in vitro by proton transfer reaction mass spectrometry. Greater oral processing was required as agar gel strength increased, and the intensity of flavor-related sensory attributes decreased. Volatile release was inversely related to gel strength, showing that physicochemical phenomena were the main mechanisms underlying the perceived sensory changes. Fat addition reduced the amount of oral processing and had differential effects on release, depending on the fat solubility or lipophilicity of the volatiles.
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| 7. |
- Gustinelli Carvalho, Graziele, 1986, et al.
(författare)
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Supercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant Activity
- 2018
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Ingår i: Journal of Food Quality. - : Hindawi Limited. - 0146-9428 .- 1745-4557. ; 2018, s. 1-10
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Tidskriftsartikel (refereegranskat)abstract
- The influence of supercritical fluid extraction (SFE) and solvent extraction of oils from cloudberry, bilberry, and black currant seeds on the yield, chemical properties, and recovery of antioxidant compounds was investigated. SFE was performed for 1 h at 350 bar and at 50°C and 80°C. Fatty acids, vitamin E, carotenoids, and free radical-scavenging activity (DPPH) were assayed. SFE at 80°C resulted in higher oil yields for cloudberry and black currant seeds. The oils were rich in polyunsaturated fatty acids (PUFAs) (66.8%–75.9% w/w), with high percentages of linoleic and α-linolenic acids. The black currant seed extracts had the highest concentrations of vitamin E (range, 113.0–241.8 mg/100 g oil) and carotenoids (range, 11.5–32.3 mg/100 g oil) and the highest antioxidant activity. The cloudberry seed oils also had high antioxidant content and activity. These findings indicate the potential of SFE for the recovery of PUFA and antioxidant compounds in berry by-products.
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| 8. |
- Hernandez-Cerdan, Pablo, et al.
(författare)
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Structural Analysis of Polysaccharide Networks by Transmission Electron Microscopy : Comparison with Small-Angle X-ray Scattering
- 2018
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Ingår i: Biomacromolecules. - : American Chemical Society (ACS). - 1525-7797 .- 1526-4602. ; 19:3, s. 989-995
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Tidskriftsartikel (refereegranskat)abstract
- Polysaccharide gels assembled from the anionic biopolymers pectin and carrageenan have been studied using transmission electron microscopy (TEM). Gels were formed in several different ways: for pectin, hydrogen bonding was used to form junction zones between strands, whereas for carrageenan systems, several different ion types were used to form ionotropic networks. Using this approach, several distinct network architectures were realized. In addition to preparing gelled samples for electron microscopy, a set of samples was taken without performing the additional treatment necessitated by the TEM measurements, and these were studied directly by small-angle X-ray scattering (SAXS). Taking careful consideration of the relative merits of different image sizes and available processing techniques, the real-space images acquired by TEM were used via radial integration of the Fourier transform to produce simulated scattering patterns. These intensity-versus-wavevector plots were compared with the results of SAXS experiments carried out on the unadulterated gels using synchrotron radiation. Although information regarding chain thicknesses and flexibilities was found to be modified by labeling and changes in the dielectric constant and mechanical properties of the surroundings in the TEM, the studies carried out here show that careful protocols can produce data sets where information acquired above ∼20 nm is broadly consistent with that obtained by SAXS studies carried out on unadulterated samples. The fact that at larger length scale the structure of these water-rich networks seems largely preserved in the TEM samples suggests that three-dimensional (3D) TEM tomography experiments carried out with careful sample preparation will be valuable tools for measuring network architecture and connectivity; information that is lost in SAXS owing to the intrinsic averaging nature of the technique.
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| 9. |
- Homer, Stephen, et al.
(författare)
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A detailed investigation of whey protein isolate solutions and gels reveals a number of novel characteristics
- 2018
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Ingår i: Food Hydrocolloids. - : Elsevier BV. - 0268-005X .- 1873-7137. ; 77, s. 566-576
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Tidskriftsartikel (refereegranskat)abstract
- The structure and rheology of whey proteins at a concentration of 10 % has been investigated as a function of pH. The turbidity of whey protein isolate (WPI) solutions was measured and DSC thermograms were run on samples at 0.2 pH unit intervals. The structure of heat-set gels prepared from these solutions was investigated by confocal laser scanning microscopy and gel strengths and fracture behaviour was also examined. From the DSC studies the maximum denaturation onset temperature of β-lg under these conditions was found to be 3.4 ± 0.2. A number of pH regions were identified where significant physical changes were found. Differences between the two transition regions between fine-stranded and spherical aggregates have been discussed and potential reason put forward. General trends were identified and an anomalous region at pH 6.2 (possibly related to the Tanford transition) was found in all of the properties of the solutions and gels investigated. This work provides a more detailed investigation into a range of structural and behavioural features of WPI gels over the acidic pH range than is currently available in the literature.
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| 10. |
- Homer, Stephen, et al.
(författare)
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Modifying the microstructure and mechanical properties of whey protein isolate gels using large deformation oscillatory strain
- 2016
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Ingår i: Food Hydrocolloids. - : Elsevier BV. - 0268-005X .- 1873-7137. ; 61, s. 672-677
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Tidskriftsartikel (refereegranskat)abstract
- The effect of oscillatory shear during heat-induced gelation of whey protein isolate has been investigated. For each gel sample, a single oscillating strain was applied during the gelation process from within the range of 0-1.0. A strain sweep was then used to evaluate the linear viscoelastic region as well as the fracturing properties of each gel. The application of strains lower than ∼0.01 during gelation did not affect the storage modulus while larger strains resulted in lower storage moduli in the linear viscoelastic region. Furthermore, gels produced under small (<0.01) strain amplitudes showed a single fracture point, while gels produced under high (>0.01) amplitude strain were characterised by a two-step fracture pattern. Between the fracture steps, strain hardening behaviour was observed. Confocal laser scanning microscopy was used to identify structural differences between the gels. Greater inhomogeneity was found in gels produced under large amplitude compared to small amplitude strain. It is suggested that localised redistribution of aggregates due to shear during gelation increases the average pore size and possibly creates two distinct types of aggregate structure with differing moduli. The combined effect of heating rate and oscillatory strain was also investigated. We postulate that the mechanism underlying our observations is generic to many gel systems.
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