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Effect of Form of Enrichment and Iron on Thiamin, Riboflavin and Niacinamide, and Cooking Parameters of Enriched Spaghetti (1987)

BERGLUND, P. T. ; DICK, J. W. ; DREHER, M. L.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 52 (1987), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: The effect of encapsulation, iron and low (LT) or high (HT) temperature drying on thiamin, riboflavin and niacinamide concentrations and on cooked spaghetti parameters of enriched spaghetti were studied. Thiamin, riboflavin and niacinamide were greater in the encapsulated enriched spaghetti. Cooked spaghetti had lower cooked weight but greater firmness when enriched with encapsulated vitamins. Thiamin, niacinamide and cooked weight were greater in cooked spaghetti when iron was added, but spaghetti was less firm. High temperature drying resulted in lower riboflavin and niacinamide in dried spaghetti but did not affect vitamin concentrations in cooked spaghetti. High temperature drying caused less cooking loss and greater firmness in cooked spaghetti.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14084.x

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A block in glycoprotein processing correlates with small plaque morphology and virion targetting to cell-cell junctions for an oral and an anal strain of herpes simplex virus type-1 (1995)

Dick, J. W. ; Rosenthal, K. S.

Springer

Archives of virology 140 (1995), S. 2163-2181

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ISSN: 1432-8798

Source: Springer Online Journal Archives 1860-2000

Topics: Medicine

Notes: Summary The characteristics of two clinical isolates of HSV-1 obtained from an oral (424) and an anal (490) lesion were compared with the highly passaged KOS strain. In contrast to KOS, the clinical isolates produced small plaques, were more cell-associated and the predominant viral glycoprotein species for gC and gD in infected cell lysates was the precursor, high mannose glycoform. Total virus production in Vero cells was equivalent for the three virus strains in one-step growths. Pulse-chase studies of glycoprotein C processing showed a reduction in rate at 7.5h post infection and a significant block in processing at 10.5h post infection for 424 and 490 but not KOS. Similar results were obtained for gD. The significant reduction in glycoprotein processing for 424 and 490 suggests a block in transport of viral glycoproteins or virions to and through the Golgi apparatus. Extracellular virions and the cell surface, prior to cell lysis, contained the processed gC glycoform suggesting a competent cellular glycan processing system. Upon co-infection of 424 or 490 with KOS or a gC− KOS strain, gC was processed to levels equivalent to KOS indicating that 424 and 490 are not inhibitory but that an activity(s) encoded by KOS facilitates maturation of gC from 424 and 490. Unlike KOS infected Vero cells, virion-containing vacuoles were observed in the cytoplasm at 12h p.i. and extracellular virions were concentrated at cell-cell junctions of 424 or 490 infected cells but not in the perinuclear region. These results suggest that intracellular transport of viral glycoproteins and virions in 424 and 490 infected cells is different from KOS infected cells. The reduced level of viral glycoprotein maturation, virus release, cell surface presence and presence of virions at cell-cell junctions are consistent with small plaque production in tissue culture cells.