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Sean Bury, Ameet Singh
Management of the frontal sinus places great demands on the otolaryngologist. Given that the fronto-ethmoidal region is susceptible to recurrent inflammation, scarring, and stenosis, maintaining long-term patency of the frontal sinus is a difficult challenge. Oral and topical anti-inflammatory therapy, post-operative stenting, and 'home-brew' drug elution have been used for the treatment of the frontal sinus with mixed success. Recently an implant has been approved for post-operative placement into the frontal recess...
January 16, 2017: Expert Review of Medical Devices
Anna Gramza-Michałowska, Bartosz Kulczyński, Yuan Xindi, Małgorzata Gumienna
BACKGROUND: Recent consumption trends shows high consumer acceptability and growing medicinal interest in the biological value of kombucha tea. This tea is a sweetened tea leaf brew fermented with a layer containing mainly acetic acid bacteria, yeast and lactic acid bacteria. The main antioxidants in tea leaves are polyphenols, the consumption of which is proven to be beneficial for human health, e.g. protecting from reactive oxygen species (ROS). The aim of the present research was to evaluate antiradical activity, total polyphenol content (TPC) and sensory value of kombucha tea brews...
October 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
C A Stuenkel
Over the past three decades, the prevalence of diabetes has increased four-fold. Coupled with the global obesity epidemic and aging of the world's population, a perfect metabolic storm is brewing. The influence of menopause and exogenous estrogen and progestogens must be included in this equation. In this review, criteria for diagnosing diabetes and recommendations for screening are described. The reported effects of menopause on diabetes risk in healthy women are reviewed as well as the relationship between established diabetes and the timing of menopause...
January 8, 2017: Climacteric: the Journal of the International Menopause Society
Ramamurthy Mahalingam
BACKGROUND: Barley seed proteins are of prime importance to the brewing industry, human and animal nutrition and in plant breeding for cultivar identification. To obtain comprehensive proteomic data from seeds, total protein from a two-rowed (Conrad) and a six-rowed (Lacey) barley cultivar were precipitated in acetone, digested in-solution, and the resulting peptides were analyzed by nano-liquid chromatography coupled with tandem mass spectrometry. RESULTS: The raw mass spectra data searched against Uniprot's Barley database using in-house Mascot search engine identified 1168 unique proteins...
January 6, 2017: BMC Genomics
Jody Kamminga, Mark Bloch, Trina Vincent, Angela Carberry, Bruce J Brew, Lucette A Cysique
INTRODUCTION: The current study sought to determine the optimal impairment rating definition for a new HIV-associated neurocognitive disorder (HAND) screening procedure as compared to standard neuropsychological testing. METHOD: A total of 55 HIV-infected (HIV+; 19% AIDS; 87% on combination antiretroviral therapy, cART; 80% plasma undetectable) and 22 demographically comparable HIV-uninfected (HIV-) control adults (all male) enrolled in an urban Australian primary care cohort study completed the CogState computerized cognitive screen, a standard independence in activities of daily living (ADL) questionnaire, and a standard neuropsychological test battery...
January 4, 2017: Journal of Clinical and Experimental Neuropsychology
Xiao Lu Wei, Shuang Ping Liu, Jian Shen Yu, Yong Jian Yu, Sheng Hu Zhu, Zhi Lei Zhou, Jian Hu, Jian Mao
As a traditional fermented alcoholic beverage of China, Chinese rice wine (CRW) had a long history of more than 5000 years. Rice soaking process was the most crucial step during CRW brewing process, because rice soaking quality directly determined the quality of CRW. However, rice soaking water would cause the eutrophication of water bodies and waste of water. The longer time of rice soaking, the higher the content of biogenic amine, and it would have a huge impact on human health. An innovation brewing technology was carried out to exclude the rice soaking process and the Lactobacillus was added to make up for the total acid...
December 30, 2016: Journal of Bioscience and Bioengineering
Gun-Seok Park, Sung-Jun Hong, Seulki Park, Hyewon Jin, Sang-Jae Lee, Jae-Ho Shin, Han-Seung Lee
Pediococcus acidilactici strain K3 is an alcohol-tolerant lactic acid bacterium isolated from nuruk, which is a traditional Korean fermentation starter for makgeolli brewing. Draft genome of this strain was approximately 1,991,399bp (G+C content, 42.1%) with 1525 protein-coding sequences (CDS), of which 44% were assigned to recognized functional genes. This draft genome sequence data of the strain K3 will provide insights into the genetic basis of its alcohol-tolerance.
July 26, 2016: Brazilian Journal of Microbiology: [publication of the Brazilian Society for Microbiology]
Marzieh Moeenfard, Guillaume L Erny, Arminda Alves
Several coffee brews, including classical and commercial beverages, were analyzed for their diterpene esters content (cafestol and kahweol linoleate, oleate, palmitate and stearate) by high performance liquid chromatography with diode array detector (HPLC-DAD) combined with spectral deconvolution. Due to the coelution of cafestol and kahweol esters at 225 nm, HPLC-DAD did not give accurate quantification of cafestol esters. Accordingly, spectral deconvolution was used to deconvolve the co-migrating profiles...
November 2016: Journal of Food Science and Technology
Iain Whitehead, Alicia Munoz, Thomas Becker
Classification of barley varieties is a crucial part of the control and assessment of barley seeds especially for the malting and brewing industry. The correct classification of barley is essential in that a majority of decisions made regarding process specifications, economic considerations, and the type of product produced with the cereal are made based on the barley variety itself. This fact combined with the need to promptly assess the cereal as it is delivered to a malt house or production facility creates the need for a technique to quickly identify a barley variety based on a sample...
December 28, 2016: Analytical and Bioanalytical Chemistry
Xueqin Wang, Yue Zhao, Huan Wang, Xinyu Zhao, Hongyang Cui, Zimin Wei
The aim of this study was to investigate the feasibility of composting of beer vinasse generated from brewing industry, the effect of biochar amendment on beer vinasse composting was also evaluated based on the changes of different physicochemical parameters, phytotoxicity and final compost quality. Four different treatments were performed of beer vinasse with biochar addition at 0, 5%, 10%, 15% (w/w dry basis). The final product obtained from beer vinasse composting was phytotoxicity-free (GI: 120.8%), mature (C/N: 19...
December 23, 2016: Waste Management
Cheng Zhang, Cecilia Cagliero, Stephen A Pierson, Jared L Anderson
A simple and rapid ionic liquid (IL)-based in situ dispersive liquid-liquid microextraction (DLLME) method was developed and coupled to headspace gas chromatography (HS-GC) employing electron capture (ECD) and mass spectrometry (MS) detection for the analysis of polychlorinated biphenyls (PCBs) and acrylamide at trace levels from milk and coffee samples. The chemical structures of the halide-based ILs were tailored by introducing various functional groups to the cations to evaluate the effect of different structural features on the extraction efficiency of the target analytes...
December 8, 2016: Journal of Chromatography. A
Roma Garg, Ritika Srivastava, Vijaya Brahma, Lata Verma, Subramanian Karthikeyan, Girish Sahni
Cellulase catalyzes the hydrolysis of β-1,4-linkages of cellulose to produce industrially relevant monomeric subunits. Cellulases find their applications in pulp and paper, laundry, food and feed, textile, brewing industry and in biofuel production. These industries always have great demand for cellulases that can work efficiently even in harsh conditions such as high salt, heat, and acidic environments. While, cellulases with high thermal and acidic stability are already in use, existence of a high halotolerant cellulase is still elusive...
December 23, 2016: Scientific Reports
Sebastian E W Opitz, Bernard A Goodman, Marco Keller, Samo Smrke, Marco Wellinger, Stefan Schenker, Chahan Yeretzian
INTRODUCTION: Coffee is a widely consumed beverage containing antioxidant active compounds. During roasting the phytochemical composition of the coffee bean changes dramatically and highly polymeric substances are produced. Besides chlorogenic acids that are already present in green coffee beans, melanoidins show antioxidant capacity as well. OBJECTIVE: To employ post-column derivatisation by coupling high performance size exclusion chromatography (HPSEC) to an antioxidant assay to investigate the effect of roasting on the properties of antioxidant active compounds in coffee brews...
December 23, 2016: Phytochemical Analysis: PCA
Brock H Medsker, Bronwyn K Brew, Erick Forno, Henrik Olsson, Cecilia Lundholm, Yueh-Ying Han, Edna Acosta-Pérez, Glorisa J Canino, Catarina Almqvist, Juan C Celedón
BACKGROUND: Little is known about the joint effects of maternal asthma and maternal depression on childhood asthma. OBJECTIVE: To examine whether maternal depression and maternal asthma lead to greater risk of childhood asthma than maternal asthma alone. METHODS: Cross-sectional studies of children (6-14 years old) in San Juan, Puerto Rico (n = 655) and Sweden (n = 6,887) were conducted. In Puerto Rico, maternal depressive symptoms were defined using the Center for Epidemiologic Studies Depression Scale (CES-D) questionnaire...
January 2017: Annals of Allergy, Asthma & Immunology
Tuan Anh DO, Toshio Sakai, Masao Kishida, Masakazu Furuta
 Manganese contamination in water is one of the most serious problems in Southeast Asian countries, including Vietnam. Bioremediation using microorganisms, especially from the brewing yeast Saccharomyces cerevisiae, is expected to be a useful technique to remove manganese from contaminated water. Yeast strain S. cerevisiae BY4741 as the wild-type strain and some manganese-accumulating mutants bred from BY4741 were examined for cell growth and manganese accumulation in YPD liquid medium containing various concentrations of Mn(2+)...
2016: Biocontrol Science
Calum P Holmes, John Casey, David J Cook
Brewing lager beers from unmalted sorghum traditionally requires the use of high temperature mashing and exogenous enzymes to ensure adequate starch conversion. Here, a novel low-temperature mashing system is compared to a more traditional mash in terms of the wort quality produced (laboratory scale) from five unmalted sorghums (2 brewing and 3 non-brewing varieties). The low temperature mash generated worts of comparable quality to those resulting from a traditional energy intensive mash protocol. Furthermore, its performance was less dependant on sorghum raw material quality, such that it may facilitate the use of what were previously considered non-brewing varieties...
April 15, 2017: Food Chemistry
G Bazylak, R Michalski, M Siepak, A Lyko, B Sperkowska
No abstract text is available yet for this article.
December 2016: Planta Medica
Jyotiranjan Bal, Suk-Hyun Yun, Soo-Hwan Yeo, Jung-Mi Kim, Beom-Tae Kim, Dae-Hyuk Kim
The brewing of makgeolli, one of Korea's most popular alcoholic beverages that is gaining popularity globally, is facilitated by nuruk, a traditional Korean cereal starter. The nuruk microbiome greatly influences the fermentation process as well as the nutritional, hygienic, and aromatic qualities of the product. This study is a continuation of our efforts to examine nuruk biodiversity at a depth previously unattainable. In this study, microfloral dynamics in wheat-based nuruk C, composed of traditional ingredients such as barley, green gram, and wheat and fermented under various internal moisture contents of 20% (C20), 26% (C26), and 30% (C30), was evaluated using 454 pyrosequencing during the 30-day fermentation process...
December 14, 2016: Applied Microbiology and Biotechnology
Katharina Habler, Cajetan Geissinger, Katharina Hofer, Jan Schüler, Sarah Moghari, Michael Hess, Martina Gastl, Michael Rychlik
Some information is available about the fate of Fusarium toxins during the brewing process, but only little is known about the single processing steps in detail. In our study we produced beer from two different barley cultivars inoculated with three different Fusarium species, namely, Fusarium culmorum, Fusarium sporotrichioides, and Fusarium avenaceum, producing a wide range of mycotoxins such as type B trichothecenes, type A trichothecenes, and enniatins. By the use of multi-mycotoxin LC-MS/MS stable isotope dilution methods we were able to follow the fate of Fusarium toxins during the entire brewing process...
December 21, 2016: Journal of Agricultural and Food Chemistry
Jolanta Wolska, Michał Czop, Karolina Jakubczyk, Katarzyna Janda
Background: Stinging nettle (Urtica dioica L.) can be found in temperate climate zones of Europe, Africa and America Nettle may be a source of nutritional ingredients, mineral salts, vitamins and antioxidants. Objective: The aim of the study was to determine the effect of temperature and brewing time Urtica dioica L. infusions from different parts of this plant on vitamin C (ascorbic acid) content. Material and methods: Infusions of nettle leaf, stem and root were prepared at room temperature, 50°C, 60°C, 70°C and 80°C for 10 minutes...
2016: Roczniki Państwowego Zakładu Higieny
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