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Various Ingredients (various + ingredient)
Selected AbstractsDietary prevention of malignant glioma aggressiveness, implications in oxidant stress and apoptosisINTERNATIONAL JOURNAL OF CANCER, Issue 2 2008Daniel Pouliquen Abstract Our study explored the influence of diet on gliomagenesis and associated systemic effects (SE) in rats. The experimental diet contained various ingredients supposed to interfere with carcinogenesis, mainly phytochemicals (PtcD for phytochemical diet) and its effects were compared to those of the same diet without the phytochemicals (BD for basal diet). Glioma was induced by ethylnitrosourea to pregnant females fed the diets from the start of gestation until the moment of sacrifice of the offpsrings. In male rats fed the PtcD or the BD the incidence of gliomas was markedly reduced compared to rats fed a standard diet (StD). In females this effect was weaker and was limited to the PtcD. A significant proportion of rats with brain tumors and fed the StD exhibited SE evidenced by weight loss, a shorter survival, reduction in liver weight and an increased proportion of liver mitochondria, effects that were not observed in their counterpart fed PtcD. Comparison of the expression of genes involved in the balance proliferation/apoptosis and in the response to oxidative stress in male brain tumors showed that the prevention of SE was associated with an increase in bcl-2 and catalase and a decrease in ki-67, sod-1 and sod- 2 transcripts. These results show that the degree of agressiveness of gliomas can be modulated by dietary interventions and suggest that some phytochemicals with antioxidant properties could participate to the mechanism. © 2008 Wiley-Liss, Inc. [source] Technological strategies to improve photostability of a sunscreen agentINTERNATIONAL JOURNAL OF COSMETIC SCIENCE, Issue 2 2006P. Perugini Due to the reduction of the ozone layer, there is an increasing need of effective UV protection systems with minimized side-effects. Trans-2-ethylhexyl- p -methoxycinnamate (trans -EHMC) represents one of the most widely used sunscreen compound. Several studies demonstrated that trans -EHMC is unstable following UV irradiation both in solution and in emulsion formulations. Moreover, various reports of photocontact sensitization induced by trans -EHMC have appeared in the literature. Consequently, in order to ensure adequate efficacy and safety for this sunscreen agent, there is a need for new carrier systems to enhance trans -EHMC photostability. In the present study the photostability of the filter in different formulation types (emulsion,gel, gel and emulsion) with various ingredients is evaluated. In addition, nanoparticles based on poly- D,L -lactide-co-glycolide (PLGA) as carrier for trans -EHMC are investigated. The influence of nanoparticle matrix on the photochemical stability of the sunscreen agent is also presented. The results obtained demonstrated that PLGA nanoparticles are effective in reducing the light-induced degradation of the sunscreen agent. Moreover, the choice of formulation type and the excipients used play an important role in order to obtain a stable cosmetic product containing trans -EHMC. [source] DEVELOPMENT OF DYNAMIC MODULUS AND CELL OPENING OF DOUGH DURING BAKINGJOURNAL OF TEXTURE STUDIES, Issue 1 2005AJAY PAL SINGH ABSTRACT The dynamic shear modulus (elastic and viscous modulus) development of dough during baking was studied. Flooded parallel plate geometry was used to monitor the rheological changes of commercially available canned doughs (bread dough, bun dough and biscuit dough). The normal force exerted on the upper plate by the expanding dough was measured to study the cell-opening event. The dough-baking process was simulated in a rheometer oven. The morphology of baked dough was studied using a scanning electron microscope to elucidate the effect of ingredients and process parameters on the properties of the final baked product. Three stages of modulus development were observed during the baking process: bubble growth and packing, rapid expansion/starch gelatinization and final curing. The cell opening coincided with the sudden rise in modulus caused by starch gelatinization. The rate at which starch gelatinization takes place controls the temperature of the cell opening. The type and concentration of various ingredients have a greater effect on the modulus and on the cell opening than the heating rates. Frequency dependence was observed during baking, but the effect on modulus development diminished at higher frequencies. [source] The outburst duration and duty cycle of GRS 1915+105MONTHLY NOTICES OF THE ROYAL ASTRONOMICAL SOCIETY, Issue 3 2009Patrick Deegan ABSTRACT The extraordinarily long outburst of GRS 1915+105 makes it one of the most remarkable low-mass X-ray binaries (LMXBs). It has been in a state of constant outburst since its discovery in 1992, an eruption which has persisted ,100 times longer than those of more typical LXMBs. The long orbital period of GRS 1915+105 implies that it contains large and massive accretion disc which is able to fuel its extreme outburst. In this paper, we address the longevity of the outburst and quiescence phases of GRS 1915+105 using smooth particle hydrodynamics (SPH) simulations of its accretion disc through many outburst cycles. Our model is set in the two-, framework and includes the effects of the thermoviscous instability, tidal torques, irradiation by central X-rays and wind mass loss. We explore the model parameter space and examine the impact of the various ingredients. We predict that the outburst of GRS 1915+105 should last a minimum of 20 yr and possibly up to ,100 yr if X-ray irradiation is very significant. The predicted recurrence times are of the order of 104 yr, making the X-ray duty cycle a few 0.1 per cent. Such a low duty cycle may mean that GRS 1915+105 is not an anomaly among the more standard LMXBs and that many similar, but quiescent, systems could be present in the Galaxy. [source] Iterative versus direct parallel substructuring methods in semiconductor device modellingNUMERICAL LINEAR ALGEBRA WITH APPLICATIONS, Issue 1 2005L. Giraud Abstract The numerical simulation of semiconductor devices is extremely demanding in term of computational time because it involves complex embedded numerical schemes. At the kernel of these schemes is the solution of very ill-conditioned large linear systems. In this paper, we present the various ingredients of some hybrid iterative schemes that play a central role in the robustness of these solvers when they are embedded in other numerical procedures. On a set of two-dimensional unstructured mixed finite element problems representative of semiconductor simulation, we perform a fair and detailed comparison between parallel iterative and direct linear solution techniques. We show that iterative solvers can be robust enough to solve the very challenging linear systems that arise in those simulations. Copyright © 2004 John Wiley & Sons, Ltd. [source] Nutritional value of feed peas (Pisum sativum) in practical diet formulations for Litopenaeus vannameiAQUACULTURE NUTRITION, Issue 2 2002D.A. DAVIS Dry peas of mixed Canadian prairie varieties which were commercially obtained and processed to provide a variety of meals were evaluated in practical shrimp feeds. Whole and de-hulled peas were pin milled to produce raw flours. A portion of these meals were processed to produce whole extruded and de-hulled extruded meals. Additionally, a portion of the whole pea meal was processed by infrared cooking to produce a micronized meal. The five meals were evaluated in practical diets for Litopenaeus vannamei under controlled laboratory conditions. The first experiment was designed to estimate apparent protein and energy availability of the various meals. Using a practical reference diet, the meals were substituted using a 70:30 ratio to produce the test diets. Based on contrasts, both extruding and micronizing the pea meals resulted in significant improvements in both apparent protein digestibility and apparent energy digestibility values. Apparent energy digestibility values for the various ingredients expressed as percentage ± SD were: whole raw, 72.3 ± 8.1; whole extruded, 86.0 ± 8.9; de-hulled raw, 88.4 ± 4.4; de-hulled extruded, 94.4 ± 10.0; whole micronized, 94.1 ± 10.2. To evaluate the response of shrimp to the diets containing pea meal, two 7-week growth trials were conducted in the laboratory using a practical diet formulated to contain 360 g kg,1 protein and 90 g kg,1 lipid. In the first growth trial the shrimp had a mean initial weight of 0.66 g and six test diets were evaluated that included the basal diet and five diets for which the pea meals were included in the diet at 250 g kg,1 dry weight replacing whole wheat. In the second growth trial the shrimp had a mean initial weight of 1.1 g and only the whole raw and whole extruded meals were evaluated at 50, 100 and 200 g kg,1 inclusion in the diet. At the conclusion of the first growth trial weight gain ranged from 718 to 862% and at the conclusion of the second growth trial weight gain ranged from 394 to 502%, with no significant differences or discernible trends observed as a result of the various dietary treatments. Based on the observed results, the continued evaluation of feed peas as a potential ingredient of shrimp feeds is warranted. Additionally, if feed peas are suitably priced, commercial producers are encouraged to evaluate feed peas as an alternative protein and energy source. [source] | ||||||||||