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- Andersson, Maria J E, et al.
(författare)
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The idiopathic environmental intolerance symptom inventory: development, evaluation, and application.
- 2009
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Ingår i: Journal of occupational and environmental medicine / American College of Occupational and Environmental Medicine. - : American College of Occupational and Environmental Medicine. - 1536-5948 .- 1076-2752. ; 51:7, s. 838-47
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Tidskriftsartikel (refereegranskat)abstract
- OBJECTIVE: To develop, evaluate, and apply a questionnaire-based instrument for investigation of specific symptoms in idiopathic environmental intolerance (IEI), called the Idiopathic Environmental Intolerance Symptom Inventory (IEISI). METHODS: Participants with IEI to chemicals responded to 82 candidate symptoms and to three subscales of the Quick Environmental Exposure and Sensitivity Inventory (QEESI) at a test (n = 207) and retest (n = 193) occasion. RESULTS: The 27 most commonly reported symptoms were selected and grouped into five symptom categories. Internal consistency, test-retest reliability, and concurrent validity were found to be satisfying. Cluster analysis identified two subgroups of IEI to chemicals. CONCLUSIONS: The results provide support for the IEISI being a reliable, valid, and fast tool for the study of specific symptom prevalence in IEI and encourage further study of subgroups.
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| 2. |
- Both, E M, et al.
(författare)
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Morphology development during single droplet drying of mixed component formulations and milk
- 2018
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Ingår i: Food Research International. - : Elsevier BV. - 0963-9969 .- 1873-7145. ; 109, s. 448-454
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Tidskriftsartikel (refereegranskat)abstract
- We report on the influence of selected components and their mixtures on the development of the morphology during drying of single droplets and extend the results to the morphology of whole milk powder particles. Sessile single droplet drying and acoustic levitation methods were employed to study single droplet drying. The influence of carbohydrates (lactose and maltodextrin DE12) and proteins (micellar casein or whey protein) on morphology development is very different, since upon concentration protein systems will jam and undergo a colloidal glass transition, whereas carbohydrate systems will gradually increase in viscosity as a consequence of the concentration. Whey protein gives relatively rigid shells due to jamming of the "hard sphere" proteins, while casein micelles behave as "soft spheres" that can deform after jamming, which gives flexibility to the shell during drying. The influence of the carbohydrates on the final morphology was found much larger than the influence of the proteins. Caseins influenced morphology only in mixtures with lactose at higher concentrations due to its high voluminosity. Similar observations were done for whole milk, where fat appeared to have no influence. With maltodextrin the influence of the casein was again observed in the shape and smoothness of wrinkles. Both sessile and levitated droplet drying methods provide a similar and consistent view on morphology development.
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| 3. |
- Dahlenborg, Hanna, et al.
(författare)
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Investigation of Chocolate Surfaces Using Profilometry and Low Vacuum Scanning Electron Microscopy
- 2011
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Ingår i: Journal of the American Oil Chemists Society. - : Wiley. - 0003-021X .- 1558-9331. ; 88:6, s. 773-783
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Tidskriftsartikel (refereegranskat)abstract
- In this study we establish the use of optical non-contact profilometry combined with low vacuum scanning electron microscopy (LV SEM) for the investigation of lipid surfaces. We illustrate, by using profilometry, a methodology for investigation of chocolate surface topology as a function of time, in the same area of interest. Both qualitative and quantitative data analysis has been performed for profilometry data. Further, relating these results to LV SEM images provides complementary topological information and hence a useful toolkit for the study of the chocolate surface prior and post fat bloom formation. For the demonstration of the successful combination of these two analytical techniques, white chocolate pralines were stored at two temperature-controlled conditions (at 18 A degrees C, and cycled between 15 and 25 A degrees C). Surface properties were then investigated during 36 weeks of storage. The surface images and the roughness parameters indicated distinct development of surface characteristics for the two storage conditions. From the results it is suggested that some imperfections, in the form of pores or protrusions, could play a role in fat bloom development and that there may be different main mechanisms of fat migration taking place for the different storage environments. In the present work, a positive correlation of profilometry data to chocolate surface characteristics and early bloom development has been established. There are indications that early prediction of fat bloom can be possible, however further work needs to be done to quantify prediction of fat bloom.
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| 9. |
- Phan-Xuan, Tuan, et al.
(författare)
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Hydration-Induced Structural Changes in the Solid State of Protein : A SAXS/WAXS Study on Lysozyme
- 2020
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Ingår i: Molecular Pharmaceutics. - : American Chemical Society. - 1543-8384 .- 1543-8392. ; 17:9, s. 3246-3258
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Tidskriftsartikel (refereegranskat)abstract
- The stability of biol. produced pharmaceuticals is the limiting factor to various applications, which can be improved by formulation in solid-state forms, mostly via lyophilization. Knowledge about the protein structure at the mol. level in the solid state and its transition upon rehydration is however scarce, and yet it most likely affects the phys. and chem. stability of the biol. drug. In this work, synchrotron small- and wide-angle X-ray scattering (SWAXS) are used to characterize the structure of a model protein, lysozyme, in the solid state and its structural transition upon rehydration to the liquid state. The results show that the protein undergoes distortion upon drying to adopt structures that can continuously fill the space to remove the protein-air interface that may be formed upon dehydration. Above a hydration threshold of 35 wt %, the native structure of the protein is recovered. The evolution of SWAXS peaks as a function of water content in a broad range of concentrations is discussed in relation to the structural changes in the protein. The findings presented here can be used for the design and optimization of solid-state formulations of proteins with improved stability.
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| 10. |
- Phan-Xuan, Tuan, et al.
(författare)
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The role of water in the reversibility of thermal denaturation of lysozyme in solid and liquid states
- 2021
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Ingår i: Biochemistry and Biophysics Reports. - : Elsevier B.V.. - 2405-5808. ; 28
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Tidskriftsartikel (refereegranskat)abstract
- Although unfolding of protein in the liquid state is relatively well studied, its mechanisms in the solid state, are much less understood. We evaluated the reversibility of thermal unfolding of lysozyme with respect to the water content using a combination of thermodynamic and structural techniques such as differential scanning calorimetry, synchrotron small and wide-angle X-ray scattering (SWAXS) and Raman spectroscopy. Analysis of the endothermic thermal transition obtained by DSC scans showed three distinct unfolding behaviors at different water contents. Using SWAXS and Raman spectroscopy, we investigated reversibility of the unfolding for each hydration regime for various structural levels including overall molecular shape, secondary structure, hydrophobic and hydrogen bonding interactions. In the substantially dehydrated state below 37 wt% of water the unfolding is an irreversible process and can be described by a kinetic approach; above 60 wt% the process is reversible, and the thermodynamic equilibrium approach is applied. In the intermediate range of water contents between 37 wt% and 60 wt%, the system is phase separated and the thermal denaturation involves two processes: melting of protein crystals and unfolding of protein molecules. A phase diagram of thermal unfolding/denaturation in lysozyme - water system was constructed based on the experimental data. © 2021 The Authors
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| 11. |
- Åberg, Maria, et al.
(författare)
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Considerations in evaluating new treatment alternatives following peripheral nerve injuries : a prospective clinical study of methods used to investigate sensory, motor and functional recovery.
- 2007
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Ingår i: J Plast Reconstr Aesthet Surg. - : Elsevier BV. - 1748-6815. ; 60:2, s. 103-13
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Tidskriftsartikel (refereegranskat)abstract
- The current problem finding reliable and objective methods for evaluating results after peripheral nerve repair is a challenge when introducing new clinical techniques. The aim of this study was to obtain reference material and to evaluate the applicability of different tests used for clinical assessment after peripheral nerve injuries. Fifteen patients with a history of complete median nerve transsection and repair, and 15 healthy volunteers were included. Each subject was investigated using a battery of conventional and new tests for functional, sensory and motor recovery including questionnaires, clinical evaluations, neurophysiological and physiological findings. The results were statistically analysed and comparisons were made within the patient group and between patients and healthy volunteers using a 'per protocol' and an 'intention to treat' approach. Criteria for success were stipulated in order to be able to judge the usefulness of each method. The results showed that 19 of 34 variables, representing six of 16 methods, were not able to fulfil the criteria and were thus questionable for the evaluations of nerve repair in a clinical trial setting. However, 2pd, sensory recovery according to the non-modified British Medical Research Council, sensory neurography, manual muscle test, electromyography, questionnaires (i.e. DASH and the 4 question form) and performance tests (i.e. AMPS and Sollerman's subtests 4 and 8) did fulfil the criteria defined for being useful.
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