Physicochemical characterization and consumer preference of rice (Oryza sativa) varieties grown in Costa Rica / Caracterización fisicoquímica y de preferencia sensorial en variedades de Arroz (Oryza sativa) de Costa Rica

Introduction: Rice is a staple food in Costa Rica representing almost 24 % of the total calorie intake in the diet. Consumers have become more quality conscious about the rice consumed, so producers need to focus on the quality of rice along with production. Objective: The aim of this study was to investigate the physicochemical profile and consumer preference of five Costa Rican rice varieties: Palmar 18, Basmatico, Chin Chin, INTA-Miravalles, and CR- 5272. Materials and methods: Proximate analysis, amylose, and mineral content were performed in the raw grain. Two different sessions were performed (n=120 each) to evaluate consumer preference measurements using the John Brown R-Index (RJB) index. The first sensory panel selected the best cooking preparation and the second, the preferred rice variety. Instrumental color measurements (L*, C*, hº, DE) were applied to the cooked rice varieties (76-96ºC for 38 min). Results: Regarding the physicochemical characterization, INTAMiravalles showed the highest protein content (8.2%), while Basmatico and Chin Chin, the lowest. Four varieties presented high amylose content (AC) and INTA-Miravalles reported an intermediate AC. The mineral content varied among varieties. INTA-Miravalles showed the highest N, followed by Palmar 18. The cooking preparation from the regulatory agency was preferred by consumers. The consumers' preference of the varieties ranked from high to low: Basmatico>Chin Chin=CR5772>Palmar 18=INTA-Miravalles. Conclusions: This study suggests that consumer preference for cooked rice was influenced by physicochemical characteristics such as protein, AC, mineral content, and aromatic attributes. Consumer acceptance is an important factor to consider when new varieties are developed. The water-to-rice ratio during cooking played an important role in cooked rice sensory quality(AU)

Introducción: el arroz es un alimento básico de consumo en Costa Rica que representa casi el 24% de la ingesta total de calorías en la dieta. Los consumidores se han vuelto más conscientes de la calidad del arroz que consumen, por lo que los productores deben enfocar esfuerzos en la calidad y producción del arroz. Objetivo: El objetivo de este estudio fue investigar el perfil fisicoquímico y la preferencia del consumidor de cinco variedades de arroz de Costa Rica: Palmar 18, Basmatico, Chin Chin, INTA-Miravalles y CR-5272. Materiales y métodos: Se realizó el análisis proximal, contenido de amilosa (CA) y de minerales en el grano crudo y color instrumental en el arroz cocido. Se realizaron dos mediciones de preferencia de los consumidores (n=120) utilizando el índice R de James Brown (RJB). En la primera se seleccionó el mejor método de preparación y en la segunda, la variedad de arroz preferido. El color instrumental (L*, C*, hº, DE) se midió a las variedades de arroz cocinado (76-96ºC por 38 min). Resultados: Miravalles mostró el mayor contenido en proteínas (8,2%), mientras que Basmatico y Chin Chin, el menor. Cuatro variedades presentaron un alto CA y el INTAMiravalles reportó un CA intermedio. El contenido mineral varió entre las variedades. INTA-Miravalles mostró el mayor contenido de nitrógeno, seguido de Palmar 18. El método de cocción del ente regulador fue el preferido por los consumidores. La preferencia de los consumidores por las variedades de mayor a menor fue: Basmatico > Chin Chin = CR5772 > Palmar 18 = INTA-Miravalles. Conclusiones: La preferencia de los consumidores por el arroz cocido se vio influenciada por características fisicoquímicas como proteína, CA, minerales y atributos aromáticos. La aceptación de los consumidores es un factor importante cuando se desarrollan nuevas variedades. La relación agua/ arroz durante la cocción desempeñó un papel importante en la calidad del arroz cocido(AU)

Formación de almidón retrogradado relacionado a niveles de amilosa en el almidón de papa (Solanum tuberosum) y chuño / Retrograded starch formation dependent on amylose level of potatoe starch (Solanum tuberosum) and chuño

INTRODUCCIÓN: la papa es el tubérculo más importante producido a nivel mundial como producto alimenticio. Una de las formas ancestrales de conservación de la papa en los países andinos es la obtención de un producto llamado chuño, obtenido a partir de las denominadas papas amargas. Existen pocos datos respecto a la composición química y nutricional del chuño y sobre los cambios producidos en el almidón durante su elaboración en el proceso de congelado-secado en condiciones específicas de temperatura y exposición a rayos ultravioleta. OBJETIVO: el objetivo del trabajo fue realizar una revisión bibliográfica respecto a cambios producidos en la relación de amilosa y amilopectina, la composición de almidón aislado de papa y la modificación de las características de este almidón en el proceso de elaboración de chuño. METODOLOGÍA: La revisión bibliográfica se ha realizado con la recopilación de tres fuentes referenciales de estudios realizados sobre el chuño y su proceso de elaboración, artículos sobre la estructura del almidón de papa y otros tubérculos del mismo género, artículos de otros productos alimenticios del Altiplano boliviano y peruano, y finalmente la influencia de los cambios de la estructura del almidón en el incremento de la formación de almidón retrogradado. RESULTADOS: la revisión bibliográfica realizada, señala que el proceso de elaboración de chuño eleva el porcentaje de amilosa en el contenido total de almidón, lo cual está relacionado a procesos de exposición a radiación UV y a cambios de temperaturas muy drásticos, que van entre -13,5 ºC y 16 ºC. Este proceso llevaría a la activación de enzimas, como amilasas, para la catálisis de reacciones de ruptura de enlaces como principal ruta del proceso; sin embargo, se podrían evaluar otras causas. CONCLUSIONES: el mayor porcentaje de amilosa permitiría la obtención de altos porcentajes de almidón retrogradado.

INTRODUCTION: the potato is the most important tuber produced worldwide as a food product. One of the ancestral ways of preserving pootatoes in the Andean countries is a product called chuño (traditional Andean freeze and sun-dried potato), obtained from the so-called bitter potatoes. There are few data regarding the chemical and nutritional composition of chuño and the changes produced in the starch during its preparation in the freeze-drying process under specific conditions of temperature and exposure to ultraviolet rays. OBJECTIVE: the objective of this article was to do a bibliographic review regarding changes produced in the amylose and amylopectin ratio, the composition of isolated potato starch and the modification of the characteristics of this starch in the process of making chuño. METHODOLOGY: the literature review methodology has the compilation of three reference sources of studies carried out on chuño and its production process, articles about the structure of potato starch and other tubers, research on other food products from the Bolivian and Peruvian of Altiplano and finally the influence of the changes in starch structure in relation to the increasing of retrograde starch formation. RESULTS: the results show that the process of making chuño increases the percentage of amylose in the total starch content, which is related to the processes of exposure to UV radiation and very drastic temperature changes, ranging between -13, 5 ºC and 16 ºC. This process would lead to the activation of enzymes, such as amylases, for the catalysis of bond breaking reactions as the main route of the process; however, other causes could be evaluated. CONCLUSIONS: the higher percentage of amylose would allow the obtaining of high percentages of retrograded starch.

Technological potential of under-utilized starches from eight varieties of legumes grown in Cameroon / Potencial tecnológico de amidos subutilizados de oito variedades de leguminosas cultivadas nos Camarões

Abstract Starch samples from eight legumes cultivars instar of one variety of Vigna unguiculata L. (Cowpea), one variety of Vigna subterrenea V. (Bambara groundnut) and six varieties of Phaseolus vulgaris L. (Common bean), grown in Cameroon were isolated, and their physicochemical and pasting properties were evaluated. The objectives of the study were to investigate the starch properties and processing characteristics of different bean varieties, and to establish the basic foundation of improving the functionality of beans and their starch grown in the region. The result revealed significant differences amongst the properties of the starches. The swelling power of the legume starch isolates put them in the category of highly restricted-swelling starch. This characteristic is desirable for the manufacture of value-added products such as noodles and composite blends with cereals. The pasting properties were determined using a rapid visco analyzer, and various legumes bean starches exhibited different pasting profiles. The high breakdown viscosity (BV) was founded for Cowpea and Bambara groundnut and confirmed their low. ability to resist heat and shear stress when compared to Common bean varieties studies. The factors which influence the pasting characteristics resulting to decrease in peak viscosity (PV), trough viscosity (TV) and final viscosity (FV) of starch are attributed to the interaction of starch with the protein, fat, etc. which depended to their variety.

Resumo Foram isoladas amostras de amido de oito cultivares de leguminosas ínstar de uma variedade de Vigna unguiculata L. (feijão caupi), uma variedade de Vigna subterrenea V. (amendoim Bambara) e seis variedades de Phaseolus vulgaris L. (feijão comum), cultivadas nos Camarões, e suas propriedades físico-químicas e de pasta foram avaliadas. Os objetivos do estudo foram investigar as propriedades do amido e as características de processamento de diferentes variedades de feijão e estabelecer as bases básicas para melhorar a funcionalidade do feijão e do amido cultivado na região. O resultado revelou diferenças significativas entre as propriedades dos amidos. O poder de inchamento dos isolados de amido de leguminosas os coloca na categoria de amido com inchamento altamente restrito. Esta característica é desejável para o fabrico de produtos de valor acrescentado, tais como macarrão e misturas compósitas com cereais. As propriedades de pasta foram determinadas usando um analisador rápido de visco, e vários amidos de feijão leguminosos exibiram diferentes perfis de pasta. A alta BV foi fundada para o amendoim Cowpea e Bambara e confirmou sua baixa. capacidade de resistir ao calor e tensão de cisalhamento quando comparado com estudos de variedades de feijão. Os fatores que influenciam as características colantes resultantes da diminuição do pico de viscosidade (PV), da viscosidade mínima (TV) e da viscosidade final (FV) do amido são atribuídos à interação do amido com a proteína, gordura, etc., que dependem da sua variedade.

Particularités de l'amylose rénale au Togo

Objectifs :analyser la démarche diagnostique, thérapeutique, et l'évolution des trois cas d'amylose rénale diagnostiqués avec une revue de la littérature. Méthodologie : Il s'agissait d'une étude rétrospective et descriptive portant sur trois cas cliniques observés sur une période de 27 mois, avec une revue de la littérature. Résultats : Nos patients, adultes jeunes (17, 15 et 31ans) ont été tous admis pour un syndrome né-phrotique. L'examen clinique a retrouvé dans tous les cas des œdèmes des membres inférieurs de type rénaux. La biologie a retrouvé une protéinurie massive sans hématurie et une hypoprotidémie dans tous les cas et une fonction rénale préservée au début. Aucune étiologie n'a pu être trouvée pour ce syndrome néphrotique qui s'est avéré cortico-résistant dans tous les cas d'où une amylose rénale avait été suspectée. Une Biopsie des Glandes Salivaires Accessoires réalisée était en faveur d'une amyloseavec des signes d'inflammation. Le typage de l'amylose n'a pas été fait, compte tenu de la pauvreté de notre plateau technique, ce qui a empêché l'instauration d'un traitement curatif de cette pathologie. L'évolution a été marquée dans un cas par une insuffisance rénale terminale, plu-sieurs épisodes de septicémie sévère avec décès de la patiente. Dans un autre cas, nous avons as-sisté à un arrêt de grossesse. Conclusion :L'amylose rénale est une maladie rare. Son diagnostic est histologique et il faut y pen-ser devant tout syndrome néphrotique surtout ceux cortico-résistants. Son traitement doit être précoce pour éviter l'évolution vers les complications

Study on quality standard of rice as excipients during rice stir-frying method / 中国中药杂志

Commercially available japonica rice and indica rice with different trade names were collected,and then based on the method of rice stir-frying,their many indexes were evaluated,for example the physical and chemical properties such as appearance color,grain type,broken kernel ratio,length-width ratio,1 000-grain weight,specific heat capacity,moisture content,amylose content,and protein content. The discriminant function analysis was used to determine the effective factors affecting the quality of rice as excipients. The results showed that two types of rice could be distinguished by rice color parameter a*,grain parameter circularity,1 000-grain weight and amylose content. These four effective factors can be used as the quality evaluation indexes for fried rice as excipients.Protein is one of the main components of rice,and its content affects the quality of rice. There is a significant difference in the protein content between japonica rice and indica rice. Therefore,protein content should be used as one of the evaluation indexes for rice quality. After comprehensive consideration,it is suggested that the red-green value a*shall not be less than 0. 50; the circularity not less than 53. 0,the 1 000-grain weight not less than 16. 0 g,the amylose content not less than 12. 0% and the protein content not less than4. 0% in the japonica rice; the red-green value a*shall not be lower than-1. 0,the circularity not less than 41. 0,the 1 000-grain weight not less than 13. 0 g,the amylose content not less than 9. 0% and the protein content not less than 3. 5% in the indica rice. In this study,the quality evaluation standards for rice as excipients( japonica rice,indica rice) were supplemented and improved,laying foundation for the development of quality standards for rice as excipients with the rice stir-frying method.

Evaluación del contenido de amilosa en arroz mediante espectroscopia de infrarrojo cercano-NIRS / Evaluation of rice amylose content by near infrared Spectroscopy

La espectroscopia de infrarrojo cercano NIRS (por sus siglas en inglés) se emplea para el control de calidad de los alimentos. La determinación de amilosa en el arroz es un carácter heredable que correlaciona con la calidad del grano, importante en los programas de fitomejormaiento de arroz. El presente trabajo, establece la viabilidad de evaluar el contenido de amilosa en el arroz con la técnica NIRS. Inicialmente, se determinó entre arroz paddy o integral, cuál es el más apropiado para evaluar amilosa empleando NIRS. Se tomaron espectros a las 540 materiales de arroz procedentes del germoplasma del Fondo Latinoamericano para Arroz de Riego FLAR, y posteriormente se hizo análisis de componentes principales y análisis de regresión múltiple en cada tipo de arroz. El arroz integral fue el que obtuvo mejores resultados estadísticos. En el desarrollo de la calibración se empleó como referencia otra calibración en NIRS basada en harina de arroz con un R2=0.9 de calibración y R2= 0.78 de validación, y se empleó Winisi para desarrollar la quimiometría. Se utilizó mínimos cuadrados parciales MPLS y una matemática de 2,1,1,2; longitud de onda de1100-2492,2, lo que arrojó un R2≥0.68 de validación externa,aceptable para caracterizar las generaciones tempranas, con aproximadamente el 83% de aciertos. Los programas de fitomejoramiento del FLAR evalúan 15.000 materiales en el año en las generaciones tempranas, lo que significa US$ 3.600 dólares y 45 días menos que evaluar con la calibración de harina de arroz, siendo la que actualmente se emplea en el FLAR(AU)

The determination of amilosa in the rice is an inheritable character that it correlates with the quality of the grain, importantly breeder rice. The present work, it establishes the viability of evaluating the content of amilosa in the rice with the technology NIRS. Initially, paddy or integral decided between rice, which is most adapted to evaluate amilosa using NIRS. Spectra took to 540 materials of rice of the germplasms banks of the Latin American Found for Irrigated Rice. FLAR, and later there was done analysis of principal components and analysis of multiple regression in every type of rice. The brown rice was the one that most better statistical results. In the development of the calibration another calibration used as reference in NIRS based on flour of rice with a R2 = 0.9 of calibration and R2 = 0.78 of validation, and Winisi was used to develop the chemometrie. There was in use square minimums partial MPLS and a mathematics of 2,1,1,2; wavelength de1100-2492,2, which a R2 = 0.68 of external, acceptable validation to characterize the early generations, with approximately 83 % of successes. The programs breeding of the FLAR evaluate 15.000 materials in the year in the early generations, which means US$ 3.600 dollars and 45 days less that to evaluate with the calibration of flour of rice, being the one that nowadays is used in the FLAR(AU)

Sarcoïdose systémique du sujet âgé et amylose : complication ou association fortuite ? A propos d'une observation

Introduction : La sarcoïdose est une granulomatose systémique de cause inconnue. Son association avec une amylose a été exceptionnellement décrite. Nous en rapportons une observation association.Observation : Une patiente âgée de 68 ans était admise dans notre service pour exploration de troubles psycho-comportementaux associés à une macro-polyadénopathie. Le diagnostic d'une sarcoïdose à localisation médiastino-ganglionnaire, cutanée et neurologique était retenu. La biopsie des salivaires accessoires mettait en évidence des dépôts amyloïdes. Le bilan de retentissement de l'amylose objectivait une altération de la fonction rénale et uneprotéinurie à 2,36 g/24H. La corticothérapie associée à l'hydroxy-chloroquine a été instituée. L'évolution était favorable. Conclusion : Cette observation illustre l'intérêt de la recherche systématique d'une amylose au cours de la sarcoïdose. La biopsie des glandes salivaires accessoires est de par son innocuité, la technique de référence dans l'amylose systémique du sujet âgé

The preparation and kinetic study on enzymatically-controlled drug release of isotretinoin/amylose inclusion complex / 药学学报

The inclusion complex of isotretinoin was prepared by sealed-control temperature method and amylose was used as carrier. The formation of inclusion complex was confirmed by powder X-ray diffraction and DSC. The equation of enzymatically-controlled drug release was established by kinetic theory, and the release characteristic of drug was confirmed by using the kinetic equation. The results show that the drug release was attributed to first order reaction without alpha-amylase. However, with alpha-amylase, the drug release was an acceleration process by the effect of both dissociation and enzymatic hydrolysis simultaneously. The research indicates that drug release from the inclusion complex was modulated by the addition of alpha-amylase.

Crescimento de juvenis de jundiá (Rhamdia quelen) com diferentes proporções de amilose: amilopectina na dieta / Growth of jundiá juveniles (Rhamdia quelen) with different proportions of amylose:amylopectin in diet

Crescimento e características de carcaça do jundiá (Rhamdia quelen) foram avaliados após 60 dias de alimentação com diferentes proporções de amilose:amilopectina na dieta. Foram criados 240 peixes (peso inicial de 34,3±4,3g) em sistema de recirculação de água constituído de 12 unidades experimentais de 280L. Foram testadas três dietas com as proporções amilose:amilopectina de: T417 = com 26 por cento de amilose, T416 = com 16 por cento de amilose e TMOCHI = com 0 por cento de amilose. Os peixes foram alimentados duas vezes por dia, às 8h e 30min e às 16 horas. A cada 15 dias, foram feitas biometrias para ajuste da quantidade de alimento ofertado. A proporção amilose:amilopectina no amido das dietas não influenciou o crescimento, os rendimentos de carcaça e a composição corporal dos peixes. Conclui-se que o jundiá tem potencial para utilizar fontes de amido compostas por até 26 por cento de amilose sem alterar a digestibilidade dos nutrientes e a deposição de gordura.

The growth and carcass traits of jundiá (Rhamdia quelen) after 60 days being fed with different amylose:amylopectin ratio in diet were evaluated. Two hundred and forty fish (initial weight of 34.3±4.3g) were raised in water re-use system with 12 units of 280L. Three diets were tested with amylose:amylopectin ratios: T417 = 26 percent amylose, T416 = 16 percent amylose and TMOCHI = 0 percent amylose. The fish were fed twice a day at 8:30 and 16:00h. Every 15 days the amount of food offered was ajusted. The amylose:amylopectin ratio in the starch of the diet did not affect growth, carcass and body composition of fish. This demonstrates that the jundiá has the potential to use starchy sources consisting of up to 26 percent amylose without altering the digestibility of nutrients and fat deposition.

Kinetic study on dissociation of amylose/salicylic acid compound using non-isothermal method / 药学学报

The inclusion compound of amylose and salicylic acid (SA) was prepared by a sealed temperature control method, and the formation of the inclusion compound was confirmed by IR spectrum and powder X-ray diffraction. The kinetic parameters of dissociation of amylose/SA compound were studied by the nonisothermal method which was defined as a relationship between the dissociation ratio and time. The values of activation energy (Ea) and frequency factors (InA) were calculated by a nonlinear least-square method. In this study, the formation of the inclusion compound of amylose/SA was confirmed by IR spectrum powder X-ray diffraction. SA existed in a molecule form in the spiral stouction of amylose. The dissociation of amylose/SA compound was attributed to first order reaction. The values of Ea calculated by the nor-isothermal method were 21.71 and 22.41 kJ x mol(-1) at heating rate 5 and 10 degrees C x h(-1), respectively. The corresponding isothermal method value of Ea was 22.17 kJ x mol(-1); the calculated InA values were 9.32 and 10.08 at heating rate 5 and 10 degrees C x h(-1), respectively. The corresponding isothermal method lnA value was 9.26. The results were in good agreement with Ea values and lnA values by isothermal method. These results indicated that the non-isothermal method described in this study could be adequately used for the stability study of inclusion compound and was a rapid and accurate method for the determination of kinetic parameters.

Propriedades físico-químicas do amido isolado, estudo de parâmetros enzimáticos durante o armazenamento e caracterização de enzimas amilolíticas em raízes de maca (Lepidium meyenii Walp) / Physico-chemical properties of isolated starch, enzymatic parameters during storage, and characterization of amylolytic enzymes of maca (Lepidium meyenii Walp. ) root

A maca (Lepidium meyenii Walpers) é uma planta herbácea bienal da família Brassicae, cultivada principalmente na região dos Andes da América do Sul. A parte subterrânea vem sendo consumida por muito tempo devido a seu valor nutricional e energético, mas é mais conhecida no mercado peruano e internacional por alegadas propriedades terapêuticas. Esta raiz apresenta até 76% de carboidratos, dos quais 30% é amido. Este trabalho teve como objetivos estudar: as propriedades físico-químicas e funcionais do amido isolado; os parâmetros enzimáticos durante o armazenamento e a purificação parcial de enzimas amilolíticas. Em relação às propriedades do amido, este apresentou um teor de amilose de 20% valor semelhante aos encontrados em raízes e tubérculos similares. A turbidez das suspensões de amido apresentou estabilidade durante o armazenamento. A temperatura de gelatinização e a viscosidade da pasta foram a 45,7° e 46°C, respectivamente. Com base nos dados obtidos, o amido de maca seria indicado para alimentos que requeiram temperaturas moderadas no processamento, não sendo apropriado para o emprego em alimentos congelados. Os parâmetros enzimáticos medidos tais como teor de amido total, teor de açúcares solúveis, atividade amilolítica total, atividade de α e β amilases, não mostraram diferenças significativas entre as medidas durante um período de armazenamento de 16 dias. As microscopias eletrônicas de varredura (MEV) dos grânulos de amido mostraram grãos íntegros com superfícies lisas, com algumas depressões ao redor dos grânulos os quais poderiam indicar o inicio de ataque enzimático, ou fraturas na purificação. Em relação à purificação de enzimas amilolíticas, foi possível separar uma fração ativa com a carboximetilcelulose (CMC) seguida de cromatografia liquida de alta resolução (CLAE) que permitiu a separação de duas frações protéicas, analisadas por eletroforese SDS-PAGE e eletroforese bidimensional (2D). Os polipeptídeos identificados no gel 2D apresentaram...

Maca (Lepidium meyenii Walpers) is a biennial herbaceous plant from Brassicae family, grown mainly in the Andes of South America. The underground part has been consumed for a long time due to its nutritional value and energy, but is best known in the Peruvian and international market for alleged therapeutic properties. This root has up to 76% carbohydrates, of which 30% is starch. This work aimed to study: the physico-chemical properties of isolated starch, the enzymatic parameters during storage and partial purification of amylases. In relation to the properties of starch, the amylose content showed a 20% value similar to those found in roots and tubers alike. The turbidity of starch suspensions was stable during storage. The gelatinization temperature and viscosity of the paste were 45.7 ° and 46 ° C, respectively. Based on data obtained from the starch of litter would be given to foods that require moderate temperatures in processing and is not suitable for use in frozen foods. The enzymatic parameters measured such as total starch content, soluble sugars, total amylolytic activity, activity of α and β amylases, showed no significant differences between the measures over a storage period of 16 days. Electronic microscopy (SEM) of starch granules showed grains with smooth surfaces, with some depressions around the granules which could indicate the beginning of enzymatic attack, or fractures in the purification. Regarding the purification of amylases was possible to separate an active fraction with carboxymethylcellulose (CMC) followed by high-resolution liquid chromatography (HPLC) which allowed the separation of two protein fractions, analyzed by SDS-PAGE and two-dimensional electrophoresis (2D ). The polypeptides had a molecular mass between 22 and 27 kDa and isoelectric points ranging from 4.8 to 7.3.

role of calprotectin and ghrelin in diagnosis of post ERCP pancreatitis

Acute pancreatitis is a common and dreaded complication of endoscopic retrograde cholangiopancreatography [ERCP] patients. The study identified the incidence of post ERCP pancreatitis and role of serum calprotectin and ghrelin in its diagnosis. One hundred forty two patients underwent ERCP-related procedures were studied. Serum amylase, lipase, calprotectin and ghrelin concentrations were measured 24 hours after the procedure using ELISA, kinetic and colorimetric methods. Thirty two healthy controls were enrolled. In post ERCP group, mean level of amylase was 146.03 +/- 57.40 U/L, lipase 328.37 +/- 133.95 U/L, calprotectin 3.26 +/- 2.99 U/L and gherkin 2.56 +/- 1.76 mg/l. In controls mean level of amylase was 58.13 +/- 15.96U/L, lipase 18 1.63 +/- 5 1.94 U/L, calprotectin 0.49 +/- 0.17UL and ghrelin 2.59 +/- 0.19 mg/1. A statistical significant increase was reported [p<0.001] in levels of amylase, lipase and calprotectin between the two groups without significant in ghrelin level

Synthesis of colon-specific prodrug of indomethacin and its inhibitory effect on liver metastasis from colon cancer / 中华肿瘤杂志

<p><b>OBJECTIVE</b>To develop a colon-specific prodrug of Indomethacin microbially triggered, carry out in vitro/in vivo evaluation of drug release, and appraise its inhibitory effect on liver metastasis from colon cancer.</p><p><b>METHODS</b>Indomethacin prodrugs were synthesized and characterized by FTIR and NMR, and dissolution test simulating gastrointestinal tract was employed to screen the colon-specific prodrug. Then, the pharmacokinetic profile of portal vein and peripheral blood in Sprague-Dawley rats was studied. Lastly, the inhibitory effect on liver metastasis from colon cancer in nude mice was observed.</p><p><b>RESULTS</b>The chemical structure characterized by FTIR and NMR demonstrated that six kinds of indomethacin-block-amylose with different drug loading (IDM-AM-1-6) were synthesized, among which IDM-AM-3 was degraded 1.3%, 9.3% and 95.3%, respectively, in simulated gastric fluid for 4 h, small intestine for 6 h, and colon for 36 h. The pharmacokinetic test of IDM-AM-3 showed that absorption was delayed significantly (P < 0.01), peak time [(11.35 + or - 2.45) h], elimination half-life [(16.74 + or - 4.04) h] and mean residence time [(22.27 + or - 0.52) h] were significantly prolonged (P < 0.01), as well as peak serum concentrations [(9.69 + or - 2.40) mg/L] and AUC(0-t) [(236.7 + or - 13.1) mg x L(-1) x h] were decreased markedly (P < 0.01) as compared with those of IDM regarding to portal vein. Additionally, its AUC(0-t) in peripheral blood was remarkably lower than that in Portal vein (P < 0.01). The tumor suppression observation showed that it could remarkably reduce the number of liver metastases in contrast to IDM (P < 0.05).</p><p><b>CONCLUSION</b>Colon-specific IDM-AM-3 possesses advantage of sustained release in portal vein providing some experimental basis for colon-specific delivery system applied to sustained release in the portal vein.</p>

Estrutura dos grânulos de amido e sua relação com propriedades físico-químicas: [revisão] / Starch granules structure and its regards with physicochemical properties: [review]

Devido aos escassos trabalhos brasileiros sobre a estrutura dos grânulos de amido, o objetivo desta revisão foi demonstrar os avanços atuais na elucidação da arquitetura e da estrutura química desse polímero. Muitas pesquisas sobre a avaliação da relação existente entre a estrutura molecular do amido e seu comportamento em algumas propriedades físico-químicas sugerem que diversas características estruturais, tais como teor de amilose, distribuição de comprimento das cadeias de amilopectina e grau de cristalinidade no grânulo, estejam intimamente relacionadas a eventos associados à gelatinização e retrogradação, como inchamento do grânulo, lixiviação de amilose e/ou amilopectina, perda da estrutura radial (birrefringência), supra-molecular (cristalinidade) e molecular e recristalização. O foco principal desta revisão foi a compilação de estudos a fim de obter melhor entendimento da estrutura e das características dos componentes do amido e sua relação com propriedades físico-químicas, principalmente no que diz respeito à gelatinização e retrogradação, as quais apresentam grande importância nutricional e tecnológica.

Due to poor Brazilians work on the structure of starch granules, the purpose of this review was to demonstrate the advances in current understanding of architecture and chemical structure of this polymer. Many studies evaluating the relationship between the molecular structure of starch and its behavior in some physicochemical properties, suggest that several structural features, such as amylose content, amylopectin chain length distribution and the degree of crystallinity in the granule, are closely related to the events associated with gelatinization and retrogradation as starch granule swelling, amylose and/or amylopectin leaching, loss of radial structure (birefringence), supra-molecular (crystallinity) and molecular order, and recrystallization. The main focus of this review was to make a compiler of studies in order to gain better understanding of the granule structure and characteristics of starch components and physicochemical properties (gelatinization and retrogradation) that could play a significant role in improving the quality of different food products.

Arroz parboilizado efeito na glicemia de ratos Wistar

O amido é uma importante fonte energética podendo representar mais de 60% da ingestão calórica na dieta humana. A fração do amido, que é resistente à digestão enzimática, é denominada de amido resistente. Na parboilização de arroz ocorre a retrogradação do amido, com a formação do amido resistente tipo 3 (retrogradado), que apresenta efeitos benéficos à saúde, por atuar como prébiótico. Neste estudo, três amostras de arroz com alta, média e baixa amilose foram selecionadas, com o objetivo de avaliar o efeito de arroz convencional e parboilizado na glicemia de ratos Wistar. As amostras com alta e média amilose foram encharcadas durante 6h a 65°C e a amostra com baixa amilose durante 7h a 70°C, posteriormente foram autoclavadas em pressão 0,7 kgf.cm-2 durante 10 minutos. Utilizouse 6 ratos Wistar, machos, adultos por tratamento. Foram elaboradas 7 dietas experimentais, formuladas de acordo com AIN-93M, dieta controle e, dietas com substituição da fonte de carboidratos por arroz convencional e parboilizado. Determinou-se amido resistente nas dietas e a glicemia foi monitorada por leitura de glicofita, com sangue da parte distal da cauda do rato. Para a curva glicêmica as medidas de glicemia foram feitas em jejum, e ao longo de 90 minutos. Os resultados indicam que não foram encontradas diferenças significativas entre as dietas formuladas com arroz de alta, média e baixa amilose, parboilizado ou convencional na glicemia de jejum e pós-prandial de ratos Wistar.

The effect of parboiled rice on glycemia in Wistar rats. Starch is an important energy source and can represent more than 60% of the calories of the human diet. The starch fraction resistant to enzymatic digestion is called resistant starch. When rice is parboiled, the starch retrogrades with the formation of type 3- resistant starch (retrograded), which presents beneficial effects on the health, since it acts as a prebiotic. In the present study three types of rice were selected, with high, medium and low amylose contents, with the objective of evaluating the effects of conventional and parboiled rice on glycemia in Wistar rats. The samples with high and medium amylose contents were soaked for 6 h at 65ºC, and the low amylose sample for 7 h at 70ºC. The samples were subsequently autoclaved for 10 minutes at 0.7kgf.cm-2. Six male Wistar rats were used for each treatment. Seven experimental diets were elaborated, formulated according to AIN-93M, the control diet and diets substituting the carbohydrate source with conventional or parboiled rice. Resistant starch was determined in the diets and glycemia monitored using glucose paper strips, the sample being blood obtained from the distal part of the rat’s tail. For the glycemic curve, glycemia was measured in the fasting state and during 90 minutes post-prandial. The results indicated there were no significant differences between the diets formulated with high, medium and low amylose, parboiled or conventionally prepared, with respect to fasting or post-prandial glycemia in Wistar rats.

Preliminary study on variation pattern of Cistanche deserticola / 中国中药杂志

<p><b>OBJECTIVE</b>Through analyze of shape, structure and content of effective components of Cistanche deserticola, the variation of "you cong rong" is discussed.</p><p><b>METHOD</b>The color surface, texture, the size of pith and the arrange of vascular bundle was observed with freshed, dried drugs and the transverse section, the effective component of echinacoside and acteoside was analyzed with hplc and the amylose was analyzed with ultraviolet spectrophotometry.</p><p><b>RESULT</b>The variation of "you cong rong" is obvious different with the common drug in shape and structure, the content of echinacoside is 2.5 times, acteoside is 3.8 times, amylose yield is 1.6 times and the content is 2 times of the common drugs.</p><p><b>CONCLUSION</b>"you cong rong" is an independent variation pattern of C. deserticola, it has no relationship with the ecological and geographical conditions.</p>

Diversity and stability study on rice mutants induced in space environment / 基因组蛋白质组与生物信息学报·英文版

To further study the characteristics of changes on the molecular level of rice mutants induced in space environment, we analyzed proteins in leaves and seeds of four rice mutants (two high-tillering and two low-tillering) in the 8(th) and 9(th) generations after a 15-day spaceflight, and compared with their ground controls by two-dimentional polyacrylamide gel electrophoresis and reverse phase liquid chromatography (RPLC). In addition, the albumin, globulin, prolamine, glutelin, and amylose of the mutant seeds were analyzed by RPLC and ultra-violet spectrometry. The results showed that the low-abundance proteins of leaves in the peak tillering stage are more likely to be induced compared with their corresponding controls. The albumin, globulin, and prolamine of the mutant seeds revealed changes when compared with their controls, and the characteristics of changes in different mutants were stably inherited in the 8(th) and 9(th) generations, suggesting that they can be used as bio markers to identity the mutants induced by spaceflight. Moreover, two proteins (SSP9111 and SSP6302) were found to be expressed with high intensity (two-fold change) in different mutants, which were both correlated with photosystem according to mass spectrometry and database searching.

Effect of seedling and fertilizering on yield and quality of cultivated Changium smyrnioides / 中国中药杂志

<p><b>OBJECTIVE</b>To study the effects of seedling and fertilizer on yield and quality of cultivated Changium smyrnioides and build a basis for its GAP.</p><p><b>METHOD</b>Experiments were conducted to study the effects of seedling quality and different fertilizering measures on yield and quality of cultivated C. smyrnioides.</p><p><b>RESULT</b>The seedling and fertilizering depth affected the yield of roots obviously. Organic fertilizer combined with nitrogen and phosphorus could increase the amylose content obviously.</p><p><b>CONCLUSION</b>In cultivation, the seedling (root length > 5.0 cm, root diameter > 0.3 cm, fresh root weight > 0.3 g) is optimal. The ideal combination is nitrogen, phosphorus and organic fertilizer. The suggested fertilizering depth ranged from 10 to 15 cm.</p>

Screening of glucosidase inhibitors from various fractions of Mulberry leaves / 中国中药杂志

<p><b>OBJECTIVE</b>To search for glucosidase inhibitors of various fractions extracted from mulberry leaves.</p><p><b>METHOD</b>The constituents of mulberry leaves water fraction were prepared by the process of boiling, condensing, precipitating, exchanging with resins and rinsing. In vitro glucosidase inhibitory activities were examined by photometric bioassay derived from rats. To investigate in vivo effect of lowering blood glucose, the mouse blood glucose level was assayed by glucose tolerance experiments.</p><p><b>RESULT</b>The glucosidase inhibitory activities were found in all the constituents of alkaloids, flavones and amyloses, the alkaloid constituent being the strongest.</p><p><b>CONCLUSION</b>The effect of reducing blood glucose of mulberry leaves is related to the inhibitory activities against glucosidase of different constituents.</p>

Chiral separation of triazole compounds that have a potential for anti-cancer activity using high performance liquid chromatography H.P.L.C. on a solid chiral phase

The solid phase 3, 5 di-methyl phenyl carbarnate amylose adsorbed on silica gel was used for the enantiomeric [chiral] separation of the derivatives of azole compounds that were prepared in the lab and have a potential for anti-cancer activity and particularly breast cancer. The important role of the solid phases in separating these compounds was studied where it was relied on the phase that contained principally cellulose tri-3, 5 di-methyl phenyl carbamate amylose adsorbed on silica gel which is present in the chirally selective and commercially called column CHIRALCEL-ODH We also researched the importance of the mobile phase in separating the chiral enantiomers of this group of compounds by depending on the polarity of the mobile phase Hexane-Ethanol-Methanol-di-Methylamine [75:15:10:0.1] where we obtained the best resolution. We studied the role of the functional groups in the derivatives of the compounds studied in the chiral separation that contained an azole ring connected to an indol ring, in addition to the difference in the position of the indol ring to the azol ring for the prepared compounds I-IV. The results showed clear difference in time between these families where it varied from 2.65 minute to 6.05 minute