Browning Reaction of Soybean Products. Part XVIII.

Induced non-enzymatic browning of soybean meal. I. Effects of factors controlling non-enzymatic browning on in vitro ammonia release.

Non-enzymatic browning was tested as a means of suppressing degradation of soybean meal (SBM) by ruminal microbes in five trials with in vitro ammonia release as the response criterion. Treatments imposed on SBM included reducing sugar source (xylose, glucose, fructose and lactose), reducing sugar level (1, 3 and 5 mol/mol SBM-lysine), pH (6.5, 8.5 and 10.0), dry matter (DM) content (65, 70, 75...

Type XVIII collagen degradation products in acute lung injury

INTRODUCTION In acute lung injury, repair of the damaged alveolar-capillary barrier is an essential part of recovery. Endostatin is a 20 to 28 kDa proteolytic fragment of the basement membrane collagen XVIII, which has been shown to inhibit angiogenesis via action on endothelial cells. We hypothesised that endostatin may have a role in inhibiting lung repair in patients with lung injury. The ai...

High Pressure Treatments of Soybean and Soybean Products

Notes on Some Remedies. XVIII. Drugs in Anæmias. Part II

Yeast which is rich in B group of vitamins has been used in ansemia with variable results. On the other hand marmite, an autolysed yeast product, has been effective in certain macrocytic anaemias especially tropical nutritional anaemia and pregnancy anaemia. The nature of the active factor has not yet been determined. The response of pernicious anaemia to marmite is however poor, though it is o...

Browning reaction systems as sources of mutagens and antimutagens.

Heated food systems contain hundreds of chemical compounds, some being mutagenic and others being antimutagenic. Studies have indicated that foods exposed to drying, frying, roasting, baking, and broiling conditions possess net mutagenic activity as assessed by the Ames/Salmonella/microsome mutagenicity test and the chromosome aberration assay with Chinese hamster ovary (CHO) cells. With the ab...