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  • 1
    Electronic Resource
    Electronic Resource
    Methylation of deoxyribonucleic acid in the rat by the mushroom poison gyromitrin (1983)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 31 (1983), S. 1117-1120 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00119a048
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  • 2
    Electronic Resource
    Electronic Resource
    Transfer of orally administered 3H-seneciphylline into cow's milk (1991)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 39 (1991), S. 930-933 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00005a026
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  • 3
    Electronic Resource
    Electronic Resource
    Quantitation of genetically modified organisms in food (1999)
    [s.l.] : Nature America Inc.
    Nature biotechnology 17 (1999), S. 1137-1138 
    Details
    ISSN: 1546-1696
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: [Auszug] Although the debate surrounding food containing genetically modified organisms (GMOs) is still far from a consensus in Europe, a decision to label GM foods to allow consumers an informed choice has been made by some countries and governments. The enforcement of the Swiss Food Regulation and of the ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/15129
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  • 4
    Electronic Resource
    Electronic Resource
    The mutagenic activity of agaritine — a constituent of the cultivated mushroomAgaricus bisporus —and its derivatives detected with the Salmonella/mammalian microsome assay (Ames Test) (1986)
    Springer
    European food research and technology 183 (1986), S. 85-89 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Summary Purified agaritine (N′-(γ-L(+)-glutamyl)-p-hydroxymethylphenylhydrazine) isolated fromAgaricus bisporus,p-hydrazinobenzoic acid (its presumptive precursor) and some agaritine-degradation products were tested for mutagenic activity with theSalmonella/mammalian microsome assay (Ames test). Consistent with the literature, agaritine showed a distinct direct-acting mutagenicity with the strain TA1537 (30 revertants/gmol) and with TA97. Incubation of agaritine at alkaline pH increased the mutagenic effect. Pre-incubation of agaritine with γ-glutamyl transferase (GT) during 10 h at room temperature (pH 8.2) even enhanced the mutagenicity by a factor of 8 to 16 depending on the strain. In accordance with this finding, syntheticp-hydroxymethylphenylhydrazine (the presumptive product of the GT catalyzed degradation) showed also a distinct direct-acting mutagenicity, but the increase was only about 3- to 6-times compared with agaritine. The hypothetical ultimate mutagenic metabolite of agaritine, thep-hydroxymethylbenzenediazonium ion, a compound occuring naturally inA. bisporus, showed the highest mutagenic activity (with TA1537 approximately 300 to 1000 revertants/μol).
    Notes: Zusammenfassung Gereinigtes Agaritin [N′-(γ-L(+)glutamyl)-p-hydroxymethylphenylhydrazin]; (ein im ZuchtchampignonAgaricus bisporus vorkommender Inhaltsstoff),p-Hydrazinobenzoesaure (eine hypothetische Vorstufe von Agaritin) sowie einige Abbauprodukte von Agaritin wurden mit Hilfe desSalmonella/Säuger-Mikrosomen-Tests (Ames Test) auf mutagene Aktivität untersucht. In Übereinstimmung mit Literaturdaten zeigte Agaritin eine deutliche direkt wirkende mutagene Aktivitat mitSalmonella typhimurium TA1537 (30 Revertanten/gmol) and TA97. Inkubation von Agaritin bei alkalischem pH führte zu einem pH-abhangigen Anstieg der Mutagenität. Inkubation von Agaritin mitγ-Glutamyltransferase (GT) während 10 h (Zimmertemperatur; pH 8.2) führte sogar zu einer 8- bis 16 fachen Zunahme der Mutagenität. Synthetischesp-Hydroxymethylphenylhydrazin (das vermutliche Produkt des durch die GT katalysierten Abbaus von Agaritin) zeigte allerdings eine nur etwa 3- bis 6 mal höhere mutagene Aktivität als Agaritin. Das hypothetische ultimate Mutagen, das Hydroxymethyldiazonium-Ion, welches auch inA. bisporus vorkommt, zeigte die höchste Mutagenität (TA1537: ca. 300 bis 1000 Revertanten/gmol).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01041921
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  • 5
    Electronic Resource
    Electronic Resource
    Polymerase chain reaction (PCR): a possible alternative to immunochemical methods assuring safety and quality of food Detection of wheat contamination in non-wheat food products (1993)
    Springer
    European food research and technology 196 (1993), S. 248-251 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Abstract A rapid, sensitive and specific anlysis of food samples determining wheat contamination was established using polymerase chain reaction (PCR) technology. First, primers specific for highly conserved eukaryote DNA sequences were used to prove isolated nucleic acid substrate accessibility to PCR amplification. Subsequently, a highly repetitive and specific genomic wheat DNA segment was amplified by PCR for wheat detection. This assay was tested with 35 different food samples ranging from bakery additives to heated and processed food samples. In addition, the PCR method was compared to an immunochemical assay that detected the wheat protein component gliadin. Combination of both assays allowed a detailed characterization of wheat contamination. Hence, wheat flour contamination could be distinguished from gliadin used as a carrier for spices as well as from wheat starch addition.
    Notes: Zusammenfassung Eine schnelle, sensitive Nachweismethode, basierend auf der Polymerase-Kettenreaktion(PCR)-Technologie, wurde entwickelt, um Weizenverunreinigungen in dietätischen Nicht-Weizenprodukten zu bestimmen. Das PCR-System wurde so ausgearbeitet, daß zunächst mit einer Vervielfältigung spezifisch für Eukaryonten DNA die Substratqualität bestimmt wurde, um falsch-negative Resultate auszuschließen. Die nachfolgende PCR, ein weizentypisches, hochrepetetives Weizen-DNA-Segment vervielfältigend, gab Auskunft über eine mögliche Weizenverunreinigung. Getestet wurden 35 verschiedene, verarbeitete Nahrungsmittel, Mehle, Stärken und Additive. Diese 35 Proben wurden auch mit einer immunochemischen Methode untersucht, welche die Weizenkomponente Gliadin maß. Die Resultate beider Methoden erlaubten eine weitergehende Beurteilung der untersuchten Proben als eine Methode allein. So konnten Weizenverunreinigungen von als Träger Stoff für Gewürze und Aromen zugesetztem Gliadin unterschieden und Weizenstärkezusatz als solcher erkannt werden.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01202741
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  • 6
    Electronic Resource
    Electronic Resource
    Vorkommen von goitrogenen Stoffen in Milch (1985)
    Springer
    European food research and technology 181 (1985), S. 375-378 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Zusammenfassung Sechs Kühe, unterteilt in 3 Dosisgruppen, erhielten während 7 Tagen verschiedene Mengen Rapsextraktionsschrot, enthaltend 6 g Goitrin/kg, im Futter. Der Goitringehalt in der Abendund Morgenmilch wurde spätestens 2 Std nach dem Melken mit einer HPLC-Methode analytisch bestimmt. Bei einem Rapsanteil von 0,39, 1,9 and 3,9% im Futter wurde im Mittel 37,163 and 707 μg Goitrin/1 Milch gemessen. Dies entspricht einem Übergang von ca. 0,1% des im Raps ursprünglich vorhandenen Progoitrins. 12 Std nach Absetzen der Rapsverfütterung lag der Goitringehalt in der Milch unter der analytischen Nachweisgrenze von 7 μg/l Milch. Die toxikologische Bedeutung der gefundenen Goitringehalte für den Konsumenten solcher Milch wird diskutiert.
    Notes: Summary A total of six cows, divided into 3 groups, were fed various amounts of rape cake containing 6 g of goitrin/kg over a period of 7 days. The cows were milked twice a day and the goitrin content of the heated milk samples were determined by a HPLC-method within 2 h. When rape cake was fed at 0.39, 1.9 and 3.9% resp. of the total feed this resulted in medium goitrin values of 37, 163 and 707 μg/l milk. These values correspond to a transfer of about 0.1 of the original progoitrin content in the feed. 12 h after the last rape feeding the amount of goitrin in the milk was below the detection limit of 7 ppb. The toxicological significance of these findings are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01027401
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  • 7
    Electronic Resource
    Electronic Resource
    Polymerase chain reaction (PCR) in the quality and safety assurance of food: Detection of soya in processed meat products (1996)
    Springer
    European food research and technology 203 (1996), S. 339-344 
    Details
    ISSN: 1438-2385
    Keywords: Soya protein concentrates ; Meat products ; Nested PCR ; ELISA ; Food authenticity
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract A new method for the specific and sensitive detection of soya (Glycine max) in processed meat products has been developed using polymerase chain reaction (PCR) technology. The presence of soya deoxyribonucleic acid (DNA) from several soya protein concentrates was determined with two pairs of specific oligonucleotides yielding a 414-bp (bp=base pair) fragment and an internal 118-bp fragment amplified from the soya lectinLe1 gene. The test detected DNA from textured soya protein concentrates in meat products at a level of 1% and was confirmed by a commercially available enzyme-linked immunosorbent assay (ELISA).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01231072
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  • 8
    Electronic Resource
    Electronic Resource
    Biogene Amine in Lebensmitteln: Zur Wirkung von Histamin, Tyramin und Phenylethylamin auf den Menschen (1983)
    Springer
    European food research and technology 177 (1983), S. 439-443 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Zusammenfassung Die Effekte von 25 mg Histamin, 25 mg Tyramin and 5 mg Phenylethylamin, verabreicht in Apfelsaft, bei 27 gesunden Probanden wurden in einer randomisierten Placebo-kontrollierten Doppelblind-Prozedur studiert. Keine statistisch signifikanten Effekte wurden mit Histamin and Tyramin registriert, dagegen verursachte Phenylethylamin bei einigen Probanden Symptome wie Kopfschmerzen, Schwindel and Übelkeit. In einem zweiten Experiment wurden die Effekte von vier verschiedenen Weinen (2 dl), die natürlicherweise verschiedene biogene Amine in unterschiedlichen Mengen (Histamine n. n. -21 ppm; Tyramin 1–23 ppm; Phenylethylamin n. n. -6 ppm; Putrescin 2–55 ppm) enthielten, bei 20 Probanden registriert. Der Prozentsatz von Probanden mit Symptomen war in der gleichen Größenordnung wie beim ersten Experiment. Zwischen dem Auftreten von Symptomen and der Konzentration an biogenen Aminen in den verabreichten Wein-Proban wurde keine Korrelation gefunden.
    Notes: Summary The effect of 25 mg histamine, 25 mg tyramine and 5 mg phenylethylamine resp. in apple juice on 27 healthy volunteers was studied using a randomized placebo-controlled double-blind procedure. No statistically significant effect was found with histamine and tyramine, but phenylethylamine produced symptoms like headache, dizziness and discomfort in some volunteers. In a second experiment the effect of four different wines (2 dl) containing naturally several biogenic amines in various amounts (histamine n.d. - 21 ppm; tyramine 1-23 ppm; phenylethylamine n.d. - 6 ppm; putrescine 2-55 ppm) on 20 volunteers was recorded. The percentage of volunteers experiencing symptoms was of the same order of magnitude as in the first experiment. No correlation was found to exist in this second experiment between the occurrence of symptoms and the concentration of biogenic amines in the wine samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01409672
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  • 9
    Electronic Resource
    Electronic Resource
    Mutagenitätsprüfung industriell verwendeterP. camemberti- undP. roqueforti-Stämme (1984)
    Springer
    European food research and technology 178 (1984), S. 351-355 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Zusammenfassung In Rohextrakten von 18Penicillium camemberti- und 6P. roqueforti-Stämmen, die als Reifungsorganismen bei der Schimmelkäseproduktion in Schweizer Käsereien eingesetzt werden, wurde das mutagene Potential mit Hilfe des Ames-Testes bestimmt. In keinem der geprüften Extrakte konnte eine mutagene Aktivität festgestellt werden. Roquefortin, ein in Blauschimmelkäsen nachweisbares Mykotoxin vonP. roqueforti, erwies sich im Ames-Test als nicht mutagen. Die ermittelten Resultate ergaben keine Anhaltspunkte für genotoxische Effekte durch die Konsumation von schimmelgereiftem Käse.
    Notes: Summary We tested the mutagenic potential of crude extracts of 18 strains ofPenicillium camemberti- and 6 strains ofP. roqueforti, which are used commercially in the production of mould ripened cheese in Switzerland. No mutagenic activity could be detected in any of the extracts. Roquefortine, a mycotoxin ofP. roqueforti, often found in Blue cheese, was negative in the Amestest. The results obtained do not lead reasons for experting undesired long term effects from the consumption of mould ripened cheese.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01042226
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  • 10
    Electronic Resource
    Electronic Resource
    Subchronische Toxizitätsprüfung von schimmelgereiften Käsen (1984)
    Springer
    European food research and technology 179 (1984), S. 99-103 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Zusammenfassung Das Verhalten des Organismus gegenüber bekannten Mykotoxinen vonPenicillium roqueforti oderP. camemberti und weiteren noch nicht identifizierten, jedoch potentiell toxischen Stoffwechselprodukten in schimmelgereiften Käsen (Handelsproben von Blau- und Weißschimmelkäsen) wurde untersucht. In einem subchronischen Fütterungsversuch wurden große Mengen an Schimmelmyzel (Äquivalente zu 100 kg Käse/Mensch und Tag) an Mäuse verabreicht. Es wurden die folgenden Meßgrößen bestimmt: Körpergewichtsentwicklung, Organgewichte, Hämatologie, Blutplasma-Enzyme. Nach 28 Tagen ließen sich keinerlei Anzeichen toxischer Auswirkungen durch Mykotoxine erkennen. Noch unbekannte toxische Metaboliten konnten nicht nachgewiesen werden. Mit dem Konsum von schimmelgereiften Käsen scheint nach heutigem Wissen auch bei großem Verzehr keine gesundheitliche Gefährdung des Menschen verbunden zu sein.
    Notes: Summary The biological effects of known mycotoxins ofPenicillium roqueforti orP. camemberti and other still unknown, but potentially toxic metabolites in mould ripened cheese (commercial samples of Blue-and Camembert cheese) were investigated. High amounts of mycelium (equivalents of 100 kg cheese/man and day) were fed to mice in a subchronic feeding trial. The following parameters were determined: development of body weight, organ weights, hematology, blood plasma enzymes. No signs of adverse effects produced by cheese mycotoxins could be detected after 28 days. No still unknown toxic metabolites could be demonstrated. From these results no health hazard from the consumption of mould ripened cheese, even in high amounts, appears to exist.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01043258
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