Lithium-responsive genes and gene networks in bipolar disorder patient-derived lymphoblastoid cell lines.

Lithium (Li) is the mainstay mood stabilizer for the treatment of bipolar disorder (BD), although its mode of action is not yet fully understood nor is it effective in every patient. We sought to elucidate the mechanism of action of Li and to identify surrogate outcome markers that can be used to better understand its therapeutic effects in BD patients classified as good (responders) and poor responders (nonresponders) to Li treatment. To accomplish these goals, RNA-sequencing gene expression profiles of lymphoblastoid cell lines (LCLs) were compared between BD Li responders and nonresponders with healthy controls before and after treatment. Several Li-responsive gene coexpression networks were discovered indicating widespread effects of Li on diverse cellular signaling systems including apoptosis and defense response pathways, protein processing and response to endoplasmic reticulum stress. Individual gene markers were also identified, differing in response to Li between BD responders and nonresponders, involved in processes of cell cycle and nucleotide excision repair that may explain part of the heterogeneity in clinical response to treatment. Results further indicated a Li gene expression signature similar to that observed with clonidine treatment, an α2-adrenoceptor agonist. These findings provide a detailed mechanism of Li in LCLs and highlight putative surrogate outcome markers that may permit for advanced treatment decisions to be made and for facilitating recovery in BD patients.

The effect of pasteurization temperature on consumer acceptability, sensory characteristics, volatile compound composition, and shelf-life of fluid milk.

The relationship among consumer acceptability, descriptive sensory attributes, and shelf-life was determined for 2% milk pasteurized at 77, 79, 82, and 85 degrees C. Sensory descriptive attributes and volatile compound composition were monitored over the shelf-life of the products to determine if treatments could be differentiated at various times through out the shelf-life of the product. Consumers preferred 79 degrees C milk over other treatments on d 0; however, at d 6 postpasteurization, 79 and 82 degrees C milks were preferred over the 77 degrees C treatment. Consumers were grouped into 8 clusters based on product liking for both d 0 and d 6 evaluations. The largest cluster liked all pasteurization treatments, and 79 degrees C milk was highly acceptable to all consumers who liked milk. Similar sensory descriptors indicated the end of shelf-life for all pasteurization treatments even though treatments could be differentiated by descriptors on d 0. This research reveals that altering the pasteurization temperature from 79 degrees C may cause a decrease in consumer acceptability to some consumers. Also, altering pasteurization temperature did not affect shelf-life or sensory descriptors and volatile compound composition at the end of shelf-life.

An investigation of the use of the MicroFoss as an indicator of the shelf life of pasteurized fluid milk.

The MicroFoss method was evaluated for its effectiveness as an indicator of fluid milk shelf life. Half-gallon, 2% fat fluid milk samples (n = 90) were obtained from a milk processing plant on 3 occasions postpasteurization and evaluated for shelf life. Sensory evaluation was performed by 3 judges experienced in the use of the American Dairy Science Association scorecard for milk. A score of 5 or less was considered to represent the end of the shelf life of the product. MicroFoss coupled with preliminary incubation (PI) was utilized to estimate the total viable (TVC) and gram-negative counts (GN) in the milk. The MicroFoss functions by using a pH indicator or CO2 production to detect changes in light reflection to estimate bacterial populations. Simple and multiple linear regression analyses were utilized to determine the relationship between MicroFoss (PI-GN and PI-TVC detection times) and product shelf life. It was concluded that using both PI-GN and PI-TVC in a combined algorithm is the optimal way of using MicroFoss as a shelf-life indicator. When PI-TVC was selected in the algorithm, a correlation coefficient of 0.89 existed between PI-TVC and shelf life; PI-GN was used in the algorithm in the place of PI-TVC when its detection time was within 6 h of the detection time of PI-TVC vials. The PI-GN detection times correlated well (r = 0.80) with shelf life, but more importantly, all but one PI-GN sample (n = 50) selected in the algorithm had a shelf life of less than 10 d. This indicates that the PI-GN measurement can be utilized along with PI-TVC detection time to indicate potential shelf-life problems.

Effect of pressure and fat content on particle sizes in microfluidized milk.

Average diameters and particle size distributions in fluid milks with different fat contents and subjected to various homogenization pressures with a "microfluidizer" were evaluated. Skim, 2%, and whole milks were microfluidized at 50, 100, 150, and 200 MPa. Cream containing 41% milk fat was microfluidized at 50, 100, and 150 MPa. Particle sizes were determined by laser light scattering. As microfluidization pressure was increased from 50 to 100 MPa, particle sizes in skim, 2%, and whole milks decreased. Microfluidization at pressures greater than 100 MPa had little additional effect on reducing the particle sizes in skim and 2% milks compared with microfluidization at 100 MPa, but the particle sizes in whole milk increased as the microfluidization pressure was increased from 100 to 200 MPa due to formation of homogenization clusters. The particle sizes in cream increased as the microfluidization pressure was increased from 50 to 150 MPa. When the microfluidization pressure was held constant, the particle sizes increased as the milk fat concentration was increased. The coefficients of variations of the volume-weighted particle size distributions for cream were higher than for skim, 2%, and whole milks. Larger "big" particles and smaller "small" particles were formed in whole milk after microfluidization at 200 MPa than at 100 MPa. Although microfluidization can be used to produce small particles in skim, 2%, and whole milks, a higher than optimum pressure (above 100 MPa) applied to whole milk will not lead to the minimum d(43) (volume-weighted average diameter) due to formation of clusters.

Influence of adjunct cultures on volatile free fatty acids in reduced-fat Edam cheeses.

The effects of the adjunct cultures Lactococcus lactis ssp. diacetylactis, Brevibacterium linens BL2, Lactobacillus helveticus LH212, and Lactobacillus reuteri ATCC 23272 on volatile free fatty acid production in reduced-fat Edam cheese were studied. Lipase activity evaluation using p-nitrophenyl fatty acid ester substrates indicated that L. lactis ssp. diacetylactis showed the highest activity among the 4 adjunct cultures. Full-fat and 33% reduced-fat control cheeses (no adjunct) were made along with 5 treatments of reduced-fat cheeses, which included individual, and a mixture of the adjunct cultures. Volatile free fatty acids of cheeses were analyzed using static headspace analysis with 4-bromofluorobenzene as an internal standard. Changes in volatile free fatty acid concentrations were found in headspace gas of cheeses after 3-and 6-mo ripening. Acetic acid was the most abundant acid detected throughout ripening. Full-fat cheese had the highest relative amount of propionic acid among the cheeses. Certain adjunct cultures had a definite role in lipolysis at particular times. Reduced-fat cheese with L. lactis ssp. diacetylactis at 3-mo showed the highest levels of butyric, isovaleric, n-valeric, iso-caproic, and n-caproic acid. Reduced-fat cheese with Lactobacillus reuteri at 6 mo produced the highest relative concentration of isocaproic, n-caproic, and heptanoic, and the highest relative concentration of total acids.

Properties of frozen dairy desserts processed by microfluidization of their mixes.

Sensory properties and rate of meltdown of nonfat (0% fat) and low-fat (2% fat) vanilla ice creams processed either by conventional valve homogenization or microfluidization of their mixes were compared with each other and to ice cream (10% fat) processed by conventional valve homogenization. Mixes for frozen dairy desserts containing 0, 2, and 10% fat were manufactured. Some of the nonfat and low-fat ice cream mixes were processed by microfluidization at 50, 100, 150, and 200 MPa, and the remaining nonfat and low-fat ice cream mixes and all of the ice cream mix were processed by conventional valve homogenization at 13.8 MPa, first stage, and 3.4 MPa, second stage. The finished frozen and hardened products were evaluated at d 1 and 45 for meltdown rate and for flavor and body and texture by preference testing. Nonfat and low-fat ice creams that usually had a slower meltdown were produced when processing their mixes by microfluidization instead of by conventional valve homogenization. Sensory scores for the ice cream were significantly higher than sensory scores for the nonfat and low-fat ice creams, but the sensory scores for the conventional valve homogenized controls for the nonfat ice cream and low-fat ice cream were not significantly different from the sensory scores for the nonfat ice cream and low-fat ice cream processed by microfluidization of the mixes, respectively. Microfluidization produced nonfat and low-fat ice creams that usually had a slower meltdown without affecting sensory properties.

Influence of adjunct cultures on ripening of reduced fat Edam cheeses.

The influence of four adjunct cultures [Brevibacterium linens (BL2), Lactococcus lactis ssp. diacetylactis, Lactobacillus helveticus (LH212), and Lactobacillus reuteri (ATCC 23272)] on chemical and sensory characteristics of reduced fat Edam cheese was studied. The aminopeptidase activity of Lactococcus lactis ssp. diacetylactis was higher than that of Lactobacillus helveticus, Lactobacillus reuteri, and Brevibacterium linens, respectively. Mean percent fat and moisture contents of reduced fat cheese were 20.85 +/- 0.69 and 42.95 +/- 0.43, respectively. Percentage of fat and moisture of full fat control cheese were 30.06 +/- 0.78 and 39.11 +/- 0.60. Titratable acidity increased in all cheese with aging while pH initially decreased but increased in cheese after 6 mo aging at 7 degrees C. Lactic acid bacteria counts were on average one log higher for reduced fat cheeses than for full fat control cheese and counts decreasing with aging. Free amino acids (FAA) in cheeses increased with aging, and were higher in reduced fat cheeses than in the full fat control cheese. Reduced fat cheeses containing L. helveticus exhibited the highest FAA content. Descriptive sensory panelists (n = 9) did not detect differences among cheeses after 3 and 6 mo ripening, but aged/developed flavors (fruity, nutty, brothy, sulfur, free fatty acid) and sweetness increased between 3 and 6 mo. Expert panelists (n = 6) detected differences in texture quality among the cheeses. Reduced fat control cheeses and reduced fat cheeses with L. helveticus and L. reuteri received the highest texture quality scores. Addition of L. helveticus and Lc. lactis ssp. diacetylactis, as adjunct cultures to reduced fat Edam cheeses increased proteolysis, while the addition of L. helveticus and L. reuteri increased texture quality of cheeses.

Formulations and processing of yogurt affect the microbial quality of carbonated yogurt.

Carbonation, flavor, culture type, pH, and storage time were varied to investigate the effects of these variables and their interactions on the growth of both typical and nontypical yogurt cultures and some contaminating bacteria. Two types of yogurt cultures (YC-470 and YC-180) were used as the source of typical yogurt bacteria, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. In addition, Lactobacillus acidophilus (LA-K) and Bifidobacterium longum ATCC 15707 were added as nontypical yogurt cultures to make sweetened low fat (1%) Swiss-style plain, strawberry, and lemon yogurts. Samples were incubated at 43 degrees C until pH values of 5.0 or 4.2 were reached. Strawberry yogurts at low (4.2) and high (5.0) pHs were divided into three portions, which were separately inoculated with contaminating bacteria, Bacillus licheniformis ATCC 14580, Escherichia coli ATCC 11775, and Listeria monocytogenes Scott A. After incorporation of carbon dioxide (1.10 to 1.27 volume of CO2 gas dissolved in water), the yogurt was stored at 4 degrees C for a 90-d period. Carbon dioxide did not affect the growth of typical or nontypical yogurt bacteria. Also, CO2 did not inhibit the growth of undesirable microorganisms. In general, low levels of CO2 did not affect the bacterial population in yogurt. The microflora of yogurt were influenced by culture type, pH, flavor type, and storage time or their interactions.

Listeria monocytogenes, Yersinia enterocolitica, and Salmonella in dairy plant environments.

In order to determine the presence of the three environmental pathogens in dairy plants, six milk and four ice cream plants in a three state area were sampled. A total of 353 environmental samples were taken over three replications. Bacterial counts were performed on the environmental samples for chi-square analysis. Salmonella spp. were not isolated from any of the environmental samples. Yersinia enterocolitica was isolated from 6.8% of the environmental samples. Listeria monocytogenes was isolated from 6.5% of the environmental samples. Listeria spp. other than L. monocytogenes were isolated from 9.3% of the environmental samples. The presence of Y. enterocolitica was significantly related to high bacterial counts for six microbiological tests. The presence of L. monocytogenes was not related to high bacterial counts.

Helping employees and families cope with breast cancer treatment.

With respect to a lump in the breast, all findings can be considered significant until necessary evaluation is completed. Persons who have cancer often attribute all symptomatology to the disease; therefore, the nurse needs to allay fears about commonly occurring illnesses, while staying attuned to indications of metastasis. Keeping up-to-date with a rapidly changing field will be a challenge to nurses in the position to counsel and to have a positive effect on the lives of millions of women with or at risk for breast cancer. The occupational health nurse is in a strategic position to encourage prevention and surveillance, as well as to counsel employees during diagnosis, treatment, and rehabilitation.

Clinical experience with ciprofloxacin: analysis of a multi-practice study.

In a multi-practice study of 113 patients treated with ciprofloxacin (mean daily dosage, 995 mg per day; mean duration of treatment, 9.6 days) for a variety of infections, 14 were microbiologically proven. Of these, bacteriologic cure and/or improvement resulted in 92.9% of cases. For all 113 infections, clinical cure and/or improvement resulted in 97.1% of cases. A total of 17 infections were classified as chronic. Therapy with ciprofloxacin was discontinued in three (2.6%) of 113 patients because of adverse effects. Overall, there were 5/113 (4.4%) adverse reactions (ADRs). Only one ADR was related definitely to ciprofloxacin therapy. Two ADRs were definitely not related; in two the relationship was uncertain. Two patients of the five (40%) elected to continue ciprofloxacin therapy despite mild side effects.

Assessment of Dairy Product Quality and Potential Shelf-Life - A Review.

Over the years, many tests and assays have been developed to estimate the quality and potential shelf-life of dairy products. These have ranged from simple, standard bacterial enumerations to more complex metabolite detections. This paper is a review of the parameters that have been used to estimate, or indicate the inherent quality of dairy products.

Estimation of Potential Shelf-life of Pasteurized Fluid Milk Utilizing Bacterial Numbers and Metabolites.

A study was conducted on use of bacterial numbers and their metabolites, and any possible interaction thereof, as estimators of the potential shelf-life of pasteurized fluid milk. Whole and skim milk samples were obtained on the day of processing. Samples of each milk were inoculated in duplicate with 0, 1,000, or 100,000 bacteria/ml with a pure strain of Pseudomonas fluorescens P27. Samples, stored at 7°C, were analyzed for microbiological and bioichemical parameters every 5 d for up to 20 d, with organoleptic evaluations conducted on a daily basis. On days of analysis, each sample was subjected to various preliminary incubations. Bacterial enumerations conducted were psychrotrophic bacteria count, standard plate count, gram-negative bacteria count, and modified psychrotrophic bacteria count. Lipopolysaccharide (endotoxin) concentrations, degree of proteolysis and impedance detection were also determined. All bacterial enumerations and proteolysis were significantly related to potential shelf-life of pasteurized fluid milk (whole, skim, and combined) but were of little predictive value. Endotoxin concentration and impedance detection were highly significantly related to shelf-life, and provided predictive regression equations. Using combined data from whole and skim milk, impedance detection resulted in the preferred prediction equation suitable for pasteurized fluid milks.

Estimation of Potential Shelf Life of Cottage Cheese Utilizing Bacterial Numbers and Metabolites.

A study was conducted to investigate the use of bacterial numbers and their metabolites as estimators of the potential shelf life of cottage cheese. Dry cottage cheese curd and cream dressing were obtained on the day of processing. Portions of the cream dressing were inoculated with Pseudomonas fluorescens P27 to result in approximate levels of 0, 1,000 and 100,000 bacteria per g in finished cottage cheese after combining the curd and cream. Samples, stored at 7°C, were sensorially evaluated on a daily basis and analyzed every 7 d for up to 35 d. On days of analysis each sample was subjected to preliminary incubation (PI) as follows: none, 21°C for 7 h, 21°C for 14 h, 13°C for 18 h and 18°C for 18 h. For each PI, samples were enumerated by aerobic plate count, modified psychrotrophic bacteria count and gram-negative (CVT) count. Samples were enumerated for the standard psychrotrophic bacteria count without PI. Samples were also exposed to 18°C for 18 h PI in plate count broth for impedance detection measurements. Endotoxin (lipopolysaccharide) concentration and proteolysis were determined by the Limulus amebocyte lysate assay and the o-phthaldialdehyde method, respectively. Bacterial enumerations proved to be of little estimative value as the highest correlation coefficient obtained was -0.61. Endotoxin, proteolysis and impedance detection methods resulted in high correlation coefficients as related to potential shelf life of cottage cheese, with values of -0.81, -0.87 and -0.90, respectively. A prediction equation was formulated from the data.

Preliminary Incubation Count as an Index of Raw Milk Microbiological Quality During Storage.

During a 5-month period, 200 raw milk samples were collected from two Louisiana milk plants. Standard Plate Count (SPC), Psychrotrophic Bacteria Count (PBC), and Proteolytic Count (PC) of each sample were initially determined, then monitored daily during a 5-d storage period at 2.2°C. As hypothesized, all bacterial counts increased during the storage period. The magnitude of the increase in bacterial numbers during storage was further investigated by dividing the milk samples into bacteriologically acceptable and unacceptable groups based on SPC or Preliminary Incubation (PI) count. An SPC of 1.0 × 105/ml and PI counts of 1.0 × 105/ml, 1.5 × 105/ml, 2.3 × 105/ml, and 3.0 × 105/ml were used to repeatedly dichotomize the 200 raw milk samples into two groups. Median SPC, PBC, and PC for each acceptable and unacceptable group were then calculated. Dichotomization based on PI counts yielded acceptable sample groups having consistently lower bacterial counts during storage than did the acceptable sample group, which resulted from the dichotomization based on a SPC of 1.0 × 105/ml. The results of this study indicated that the PI count is of considerable value for raw milk quality control.