[Evaluation of the rate of occupational exposure to wheat flour dust in wheat flour mill factories in Hamedan]

Wheat flour is a complex organic particle containing an array of different allergic and antigenic components. Exposure to flour dust may result in a variety of respiratory problems such as allergic responses, occupational asthma and allergic rhinitis. The aim of the present study was to assess the concentration of inhalable dust and gliadin of flour dust as an important wheat flour allergen and to determine the relationship between concentrations of flour dust and that of gliadin in the air breathed by the workers in different workstations of wheat flour mill factories. This was a cross-sectional descriptive study. 64 air samples were collected by means of universal air sampling pumps. Inhalable flour dust density was measured by gravimetric method and flour dust gliadin concentration was determined by enzyme-linked immunosorbent assay [ELISA]. The mean flour dust density was higher than that of permissible limit in all wheat flour mill factories [1.64-4.68 mg/m3] and showed a significant positive relation with gliadin concentration [R2 = 0.708, p<0.05] in all factories. In addition, Inhalable dust density and gliadin concentration have been different in different stations of the factories and were highest in flour packing workstation. This study revealed the density of Inhalable flour dust had been higher than the level of permissible limit [0.5 gr/m3] and the workers in Hamadan flour mills are exposed to a dangerous level of flour dust, and inhale a high level of gliadin in all flour packing unites of the factories in Hamedan

Eliminación de compuestos toxicos, evaluación biologica y caracterización parcial de la proteina de pasta de jojoba (Simmonndsia chinensis) [Link] Schneider) / Elimination of toxic compunds, biological evaluation and partial characterization of the protein from jojoba meal (Simmondsia chinensis [Link] Schneider)

El objetivo principal de este trabajo fue el establecimiento de una metodología para destoxificar la pasta y harina de jojoba (Simmondsia chinensis (Link) Scheneider), su evaluación biológica y caracterización parcial de la proteína. Para la experimentación se utilizó pasta residual y semilla sin testa de jojoba; estos materiales fueron desengrasados con hexano y destoxificados con una mezcla de isopropanol-agua (7.3). Los productos destoxificados fueron evaluados por el método de la NPR para determinar el valor nutritivo de la proteína. La socución destoxificadora eliminó el 86% de los compuestos fenólicos y totalmente a las simmondsinas responsables del efecto letal y amargo que tiene la semilla completa o la pasta residual para los animales de laboratorio. Los productos destoxificados, incorporados a las dietas para ratas, mostraron que no sólo hubo sobrevivencia de los animales a lo largo de los 12 días de experimentación, sino incluso ganancia en peso. Sin embargo, los valores de NPR fueron significativamente diferentes a los de caseína (P < 0.05). De las fracciones proteínicas aisladas de la harina destoxificada de jojoba, el 61.8% representó a la fracción acuosa soluble, el 22.6% a la fracción salina soluble, y la alcalina fue de 14.6%. Las curvas de solubilidad de nitrógeno para estas fracciones mostraron que en la región de pH 3.0 se presentaba el putno isoelétrico (pl) para las proteínas acuosas y salino-solubles y un PI para la alcalino-soluble de 4.5 a 5.0, y el pH ...

Avaliaçäo biológica da toxidez de uma espécie de mandioca (manihot esculenta crantz) após secagem / Biological evaluation toxicity of a species of cassava (Manihot esculenta Crantz) after dried

It was utilized in the present work, a species of cassava (Manihot esculenta Crantz), variety "osso duro", solaty dried at ñ 30-C and artificially dried at 60-C. The biological studies on the use of flour of bittes of cassava, variety "osso duro", demonstrated that the flour dried at 60-C can substitute maize starch as source of energy, while the flour of cassava dried by solar energy cannot, due to the high concentration of hydrocyanic acid (1,376 mg%) in comparison to the first (0,317 mg%).