The prognosis of the transitory disturbances of av-conduction following cardiac surgery (author's transl)

Out of 2250 cases with open heart surgery 106 patients were examined because of disturbances of av-conduction in the Department for Cardiology of the Childrens Hospital of the University of G?ttingen. 38, 7 percent of all av-conduction disturbances have persisted, whereas 61, 3 percent were reversible. Especially the ventricular septal defects, the tetralogy of Fallot and the endocardial cushion defects are discussed. These lesions are predisposed for postsurgical av-disturbances because they are near to the av-conduction tissue. In this paper it has been demonstrated that the av-conduction disturbances, which last for more than one week, have only a little chance to return to sinus rhythm. Those which endure more than four weeks, will persist. The longer the av-conduction disturbances are lasting, the less is the possibility for restitution of sinus rhythm.     

A novel pyruvate kinase (PK-S) from boar spermatozoa is localized at the fibrous sheath and the acrosome

Boar spermatozoa contain a novel pyruvate kinase (PK-S) that is tightly bound at the acrosome of the sperm head and at the fibrous sheath in the principal piece of the flagellum, while the midpiece contains a soluble pyruvate kinase (PK). PK-S could not be solubilized by detergents, but by trypsin with no loss of activity. Purified PK-S as well as PK-S still bound to cell structures and soluble sperm PK have all kinetics similar to those of rabbit muscle PK-M1. The PK-S subunit had a relative molecular mass of 64 +/- 1 x 10(3) (n = 3), i.e. slightly higher than that of PK-M1, and carried an N-terminal extension (NH(2)-TSEAM-COOH) that is lacking in native PK-M1. Evidence is provided that PK-S is encoded by the PKM gene. Antibodies produced against the N-terminus of purified PK-S (NH(2)-TSEAMPKAHMDAG-COOH) were specific for PK-S as they did not react with somatic PKs or soluble sperm PK, while anti-PK-M1 recognized both sperm PKs. Immunofluorescence microscopy showed anti-PK-S to label the acrosome and the flagellar principal piece, whereas the midpiece containing the mitochondria was labelled only by anti-PK-M1. Immunogold labelling confirmed the localization of PK-S at the acrosome. In the principal piece, both polyclonal anti-PK-M1 and anti-PK-S were found at the fibrous sheath. Our results suggest that PK-S is a major component in the structural organization of glycolysis in boar spermatozoa.     

Vezatin, a ubiquitous protein of adherens cell-cell junctions, is exclusively expressed in germ cells in mouse testis

In the male reproductive organs of mammals, the formation of spermatozoa takes place during two successive phases: differentiation (in the testis) and maturation (in the epididymis). The first phase, spermiogenesis, relies on a unique adherens junction, the apical ectoplasmic specialization linking the epithelial Sertoli cells to immature differentiating spermatids. Vezatin is a transmembrane protein associated with adherens junctions and the actin cytoskeleton in most epithelial cells. We report here the expression profile of vezatin during spermatogenesis. Vezatin is exclusively expressed in haploid germ cells. Immunocytochemical and ultrastructural analyses showed that vezatin intimately coincides, temporally and spatially, with acrosome formation. While vezatin is a transmembrane protein associated with adherens junctions in many epithelial cells, it is not seen at the ectoplasmic specializations, neither at the basal nor at the apical sites, in the seminiferous epithelium. In particular, vezatin does not colocalize with espin and myosin VIIa, two molecular markers of the ectoplasmic specialization. In differentiating spermatids, ultrastructural data indicate that vezatin localizes in the acrosome. In epididymal sperm, vezatin localizes also to the outer acrosomal membrane. Considering its developmental and molecular characteristics, vezatin may be involved in the assembly/stability of this spermatic membrane.     

Bestimmung von Aspartam und seinem Cyclisierungsprodukt Diketopiperazin in Desserterzeugnissen mittels HPLC

Zusammenfassung Vorgestellt wird eine HPLC-Methode zur Bestimmung von Aspartam und seinem Cyclisierungsprodukt Diketopiperazin in verschiedenen kakao-,emulgator- und verdickungsmittelhaltigen Dessert-Pulvern. Das Verfahren zeichnet sich durch gute Reproduzierbarkeit und hohe Wiederfindungsraten aus. Das Ausmaß der Bildung von Diketopiperazin bzw. des Abbaus von Aspartam nach der Zubereitung von Desserterzeugnissen unter Wärmeeinwirkung wird über HPLC ermittelt. In sauren Desserts (pH 3) auf Gelatinebasis wurde keine Bildung von Diketopiperazin festgestellt, während in kakao- und milchhaltigen Desserts von pH 6 ein 20–35%iger Abbau von Aspartam beobachtet wurde.

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Determination of aspartame and its degradation product, diketopiperazine, in desserts by high-performance liquid chromatography. Investigations on heat stability of aspartame

Summary A high-performance liquid chromatography (HPLC) method is described to determine aspartame and its degradation product, diketopiperazine (DKP), in various cacao powder, emulsifier and thickening agents containing dessert powders with improved reproducibility and a high recovery rate. Moreover, the extent of the formation of DKP and the degradation of aspartame in heat-treated dessert products were investigated by means of HPLC. In acidified (pH 3) gelatin-based desserts no formation of DKP was observed at all, whereas in dessert products containing milk or cacao with pH 6, the degradation of aspartame rose to 20–35%.

     

Isotachophoretische Bestimmung von Konservierungsstoffen

Zusammenfassung Die Konservierungsstoffe Sorbinsäure, Benzoesäure, PHB-Ester und Propionsäure können nebeneinander in einem Analysengang nach einer isotachophoretischen Trennung auf Grund ihrer unterschiedlichen Beweglichkeiten quantitativ bestimmt werden. Störende Lebensmittelinhaltsstoffe (Lipide) werden vor der eigentlichen Bestimmung durch Äther-Extraktion unter Verwendung von Extrelut-Säulen entfernt. Der hier mitgeteilte Analysengang zeichnet sich nach unserer Erfahrung durch einen geringen zeitlichen Aufwand bei gleichzeitig hohen Wiederfindungsraten aus. Zumindest bei den von uns untersuchten Lebensmittelgruppen konnte eine Störung der quantitativen Bestimmung durch Begleitsubstanzen nicht beobachtet werden. Der erfaßte Bereich ist groß und bestreicht praktisch das ganze Konzentrationsgebiet, in dem Konservierungsstoffe üblicherweise angewendet werden.

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Isotachophoretic determination of preservatives

Summary The preservatives sorbic acid, benzoic acid, methyl-, ethyl-, propylester of p-hydroxybenzoic acid and propionic acid can be determined quantitatively in one step by isotachophoretic separation based on the different electrophoretic mobilities of these compounds. The determination involves a direct extraction step in the so called Extrelut-columns, where the preservatives are separated from the food sample, mainly from the lipid phase. The whole analysis procedure is short and recoveries for the preservatives in the samples tested are very good. There is no interference by other substances and the range of concentrations for which a determination is possible is large and encompasses virtually all concentrations used in commercial practices.

     

Detection of 4-aminocarminic acid in beverages and cake glaze from the German market: a food additive not approved in the EU

In the European Union, carminic acid and its ammonium, calcium, potassium or sodium salts and its aluminium lakes are approved as food additive E120. In beverages obtained from the German market 4-aminocarminic acid (“acid-stable carmine”) was detected by HPLC–PDA and LC–MS/MS. Isolation of the colorant from a liquid dye preparation used for the production of a beverage sample and subsequent NMR analysis confirmed the presence of 4-aminocarminic acid. Synthesis of ¹⁵N-4-aminocarminic acid clearly demonstrated that “acid-stable carmine” is not the ammonium salt of carminic acid, which is approved as food additive in the European Union. In fact, nitrogen in “acid-stable carmine” is covalently bound. The molecular structure of carminic acid is chemically modified and 4-aminocarminic acid does not comply with the specifications laid down for E120 in Commission Regulation (EU) No 231/2012. 4-Aminocarminic acid was also detected in the red-colored glaze of a raspberry cake and in the liquid dye preparation used for coloring this glaze.     

Modification and properties of African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) Harms starch I: Heat moisture treatments and annealing

African yam bean (Sphenostylis stenocarpa) starch was subjected to heat moisture treatments at 18% (HMT-18), 21% (HMT-21), 24% (HMT-24), 27% (HMT-27) and excess (Annealing) moisture levels. Proximate chemical composition of the starch samples revealed that the moisture content of the starches ranged between 6.7% and 12.5%. Following modification of the native starch, there was a reduction in the moisture level of the heat moisture treated starches from HMT-18 to HMT-27. However, the annealed starch (HMT-ANN) retained higher moisture content compared to native starch (AYB-Native). The carbohydrate, protein, ash, amylose and fat content reduced with all the forms of heat treatments. At the temperature range studied (60–90 °C), increasing level of heat moisture treatments reduced the solubility and swelling capacity. pH also exert a profound effect both on the solubility and the swelling of the starch. Increasing degree of alkalinity increased both solubility and swelling capacity. In the native and modified starch samples, replacement of the wheat flour by the starch resulted in increased alkaline water retention of the blends. Water absorption capacity of the starch increased with the severity of moisture treatments, while the oil absorption capacity decreased. Apart from HMT-18, there was improved gel forming capacity of all the other heat-modified starches.Pasting temperature increased after hydrothermal modifications, whereas peak viscosity (P_v), Hot Paste Viscosity (H_v), setback and breakdown values all reduced after heat moisture treatments. All the starches were of type-B viscosity.Differential scanning calorimetry studies revealed that heat moisture treatment shifted the onset temperature (T_o), peak temperature(T_p) and conclusion temperature (T_c) to higher values. The gelatinisation temperature of the annealed starch was comparable to native starch. In addition, gelatinisation band of the native starch increased progressively from HMT-18 to HMT-27. Heat moisture treatment reduced the gelatinsation enthalpy (ΔH), while the enthalpy of retrogradation(ΔH_r) increased with the storage time of the gelatinised starch. Retrogradation enthalpy of the heat moisture conditioned starches were lower than the value obtained for the native starch.X-ray diffraction studies of the starch indicated that all the starch samples showed the type-C diffraction pattern. Differences were however observed in their degree of crystallinity. Native starch exhibited the lowest crystallinity (20%) while annealed starch had the highest crystallinity (27%)Microscopy studies revealed surface indentation, formation of groves in the central region, folding of starch granules and formation of doughnut-like appearance in some of the starch samples.