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  • 1
    Electronic Resource
    Electronic Resource
    D-Amino acids in chronic renal failure and the effects of dialysis and urinary losses (1994)
    Springer
    Amino acids 6 (1994), S. 283-293 
    Details
    ISSN: 1438-2199
    Keywords: Amino acids ; Chronic renal failure ; Plasma ; Urine ; D-amino acids ; CAPD ; D-Tyrosine ; D-Phenylalanine ; Haemodialysis
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Summary Total D-amino acids were measured in plasma for 20 non-dialysed patients (creatinine clearance 〈 12 ml/minute), 20 on CAPD, 20 on haemodialysis and 20 normals. Plasma D-tyrosine and D-phenylalanine were measured in 8 of each group by HPLC. Total D-amino acids, D-tyrosine and D-phenylalanine were significantly greater for patients than normals. D-amino acids and D-tyrosine correlated with creatinine and were decreased during HD. During dialysis, the mean losses for D-tyrosine and D-phenylalanine were similar, about 0.2 mg/CAPD exchange and 3 mg/4 hour haemodialysis (i.e. 2% of the total amino acid, as in plasma). Clearance was unaffected by stereochemical configuration. Urinary losses/24 hour in the non-dialysed patients were 0.35 mg D-tyrosine and 0.25 mg D-phenylalanine. Clearance for D-phenylalanine was greater than for the L-enantiomer. Increases in D-amino acids in renal failure are probably due to depletion of D-amino acid oxidase, but may be enhanced by a D-amino acid rich diet, peptide antibiotics and D-amino acid oxidase inhibiting drugs and metabolites. Possible toxic effects need further investigation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00813748
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Plasma lactoferrin in patients with neutropenia (1986)
    Springer
    Annals of hematology 52 (1986), S. 289-295 
    Details
    ISSN: 1432-0584
    Keywords: Lactoglobulins ; Neutrophils ; Plasma ; Radioimmunoassay
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Summary This study examines the role of plasma lactoferrin in the assessment of neutropenia. In particular, we have studied lactoferrin as an inhibitor of granulopoiesis and as an indicator of the size of the total blood granulocyte pool (TBGP). Plasma lactoferrin concentration was determined in a heterogeneous group of 30 patients with neutropenia. Serial plasma lactoferrin levels in a patient with cyclic neutropenia correlated with the cycles of the neutrophil count. Patients with splenomegaly had a grossly elevated lactoferrin: neutrophil ratio. Most chronic idiopathic neutropenia patients had no real clinical problems and a normal plasma lactoferrin level. The results provide further evidence to support the concept that plasma lactoferrin indicates the size of the TBGP and the lactoferrin: neutrophil ratio indicates the degree of granulocyte margination. There was no evidence to suggest that lactoferrin acting as a feedback inhibitor of granulopoiesis caused neutropenia in these patients.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00320792
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Acceptability of green soybeans as a vegetable entity (2000)
    Springer
    Plant foods for human nutrition 55 (2000), S. 323-333 
    Details
    ISSN: 1573-9104
    Keywords: Acceptability ; Evaluation ; Genotypes ; Panel ; Sensory ; Soybean (Glycine max [L.] Merr.) ; Vegetable
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract A profile of the sensory characteristics of greensoybean and consumer intent of purchasing the productwere determined. Thirty-one green soybean genotypesfrom maturity groups III to VI harvested between R6and R7 were frozen, boiled, shelled, and evaluated forcolor, texture, sweetness, nuttiness, beaniness,oiliness, aftertaste and overall eating quality bythree sensory panels. Results showed highly significant (p〈0.01) variabilities among the genotypes in allsensory parameters and highly significant correlationsamong several parameters. The green soybeans, whenboiled, ranged from lightly green to green, wereslightly resistant to chewing, slightly nutty,slightly beany, not oily, imparted a pleasantaftertaste and had a fairly good overall eatingquality. The green soybeans would be potentiallyacceptable as a vegetable in the frozen state and foruse in recipes. When selecting genotypes forproduction, consideration should be given to thesensory attributes of the genotypes, because there wassignificant variability among the characteristics ofthe green soybeans, and several characteristicstogether enhanced the overall acceptability of thevegetable soybeans. To further increase theacceptability of green soybeans as a vegetable,geneticists need to consider breeding a vegetablesoybean that has as many desirable sensory attributesas possible.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1008164925103
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    Paper (German National Licenses)
    Fulltext
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