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Tong Lu, Yong-mei Xia
Specificity of glycosyl donors is a critical issue in transglycosylation of stevioside, the main methodology to improve edulcorant quality of stevioside. The most popular glucanotransferase applied in this reaction is cyclodextrin glucanotransferase (CGTase) that catalyses cyclisation, coupling, hydrolysis and disproportionation simultaneously; which results a crosstalk in the glycosyl donors that comes from initial reactants, reaction intermediates as well as side products in parallel reactions. In this work, the specificity of glycosyl donors was studied to understand the transglucosylation pathways with the designed experiments and material balance analysis on the products using a commercial CGTase...
September 15, 2014: Food Chemistry
Sha-Sha Zhang, Hong Zhou, Lu-Lu Li, Jing-Li Lu, Guo-Xiao Yin, Ming Xiang
OBJECTIVE: To investigate the preparation process of total coumarins from Laportea bulbifera. METHODS: The optimum condition for the extraction of total coumarins was studied using the orthogonal test, and the extracts was purled with different kinds of macroporous resins. The content of total coumarins was detected by ultraviolet spectrophotometry. RESULTS: The optimum extraction process was as follows: three-time circumfluence with 4 times volume of 75% ethanol for 1...
April 2013: Zhong Yao Cai, Zhongyaocai, Journal of Chinese Medicinal Materials
Sha Li, Wei Li, Qiu-yan Xiao, Yongmei Xia
Stevioside is an abundant sweetener extracted from Stevia rebaudiana leaf with a bitter aftertaste. Enzymatic transglycosylation of stevioside is a solution to improve the edulcorant quality of stevioside, but highly derivatised stevioside coming with high conversion of stevioside is undesired. In this experiment, the transglycosylation of stevioside was investigated by using a commercial cyclodextrin glucanotransferase and cornstarch hydrolyzate. With controlled parameters, the product was mainly composed of mono- and di-glucosylated stevioside while the highest stevioside conversion reached 77...
June 1, 2013: Food Chemistry
G Luis, C Rubio, A J Gutiérrez, C Hernández, D González-Weller, C Revert, A Castilla, P Abreu, A Hardisson
INTRODUCTION: Palm syrup is a typical product from the Canary Islands, traditionally produced from the sap of the tropical palm tree Phoenix canariensis. Its high caloric content has led to its increasing use as a health food supplement for athletes, children and elderly. Furthermore, demand for this natural syrup is continuously increasing due also to its medicinal uses in homeopathic medicine. OBJECTIVE: Palm Tree syrup samples prepared with palm sap from primary producers in La Gomera island (Canary Islands, Spain) were analyzed for their nutritional composition (moisture, ash, sugars, fat, vitamins and minerals)...
March 2012: Nutrición Hospitalaria: Organo Oficial de la Sociedad Española de Nutrición Parenteral y Enteral
Mao-Lin Wan, Li Liu, Hong-Fei Wu, Chuan-Hua Lu, Yan-Ni Fan, Hui Huang
OBJECTIVE: To research the disperse behavior of many Chinese medicine decoctions. METHODS: Through the analysis of the dispersible attributes of 22 kinds of Chinese medicine decoctions including Radix Salviae Miltiorrhizae by means of turbidity, ultramicroscope and TEM, we found that a lot of nanometer particles existed in these decoctions after 4000 r/min centrifugation. Based on the model of Radix Salviae Miltiorrhizae, we analyzed the influence on the loss of effective ingredients by way of centrifugation, alcohol precipitation, flocculation and salting-out edulcoration...
March 2011: Zhong Yao Cai, Zhongyaocai, Journal of Chinese Medicinal Materials
No abstract text is available yet for this article.
November 1954: Minerva Farmaceutica
M Villarroel, E Biolley, G Larenas, E Wittig, V Díaz, Y Muñoz
Legumes are characterized as showing interesting hypoglicemic properties. Their presence in the diet is very useful in controlling the level of blood glucose in diabetic people. Taking in mind this property different formulations of prune marmalades were developed using 5, -7.5, 10 and 15% of full fat sweet lupin flour (FFLF). These samples were submitted to chemical, physical, sensory and clinical analysis. The protein content increased from 0.6 to 5.2% in direct proportion to lupin flour concentration. Energy content remained relatively constant in all formulations...
September 1996: Archivos Latinoamericanos de Nutrición
M Becker, F Ehrensperger
An artificial defect of the umbilical area in ten calves was covered by a pericard graft whose new preparation method has been proved in bovine vessel grafts. Between 2 and 6 months postoperatively (p.o.) two animals at a time were euthanized to sample the graft and its surrounding tissue for histological investigations. On the one hand, there was an inflammatory foreign body type granulomatous reaction, but on the other hand this did not lead to rejection. Within the 6-month observation time the graft fibers were immigrated by the own young collagen fibers...
1986: Research in Experimental Medicine
M Godfryd
As every hospital practitioner, the psychiatrist of hospitals engages his liability at each act. But his responsibility is however edulcorated by the difficulties bound up with consent, confinement, possible dangerosity and suicide risk of mental patients, and also sector policy. He can be therefore, brought to account to his behaviors, before certain instances. This present work only treats upon civil and penal liability, insisting on their basis and their starting up.
September 1987: Annales Médico-psychologiques
J C Melchior, D Rigaud, N Colas-Linhart, A Petiet, A Girard, M Apfelbaum
It has been claimed that sucrose intake induces a rise in beta-endorphins. In an attempt to discriminate between the sensorial and metabolic effects of sucrose intake in this process, the effects of two chocolate drinks were compared: one sweetened with 50 g of sucrose, the other with 80 mg of aspartame. Plasma beta-endorphin concentrations were more elevated after the aspartame drink than after sucrose or fasting, while insulin increased after drinking as much with aspartame as with sucrose. We suggest that the increase in beta-endorphin after aspartame edulcorated chocolate is related with insulin secretion in the absence of marked changes in blood glucose or with a direct effect of aspartame itself on beta-endorphin liberation...
November 1991: Physiology & Behavior
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