Hierarchical linear models in psychiatry: A bibliometric study

Development of research methods requires a systematic review of their status. This study focuses on the use of Hierarchical Linear Modeling methods in psychiatric research. Evaluation includes 207 documents published until 2007, included and indexed in the ISI Web of Knowledge databases; analyses focuses on the 194 articles in the sample. Bibliometric methods are used to describe the publications patterns. Results indicate a growing interest in applying the models and an establishment of methods after 2000. Both Lotka’s and Bradford’s distributions are adjusted to the data.     

Kinetics of soluble carbohydrates by action of endo/exo α-galactosidase enzyme in lentils and peas

The kinetics of soluble sugars (available sugars and f-galactosides) during the action of naturally occurring endogenous f-galactosidase for up to 90 min in lentil and pea flours has been studied, and it has been compared with the addition of commercial f-galactosidase enzyme. Raw lentil and pea seeds presented sucrose, raffinose, stachyose and verbascose, whilst ciceritol was only present in lentils. No monosaccharides were detected in either of the raw seeds. After the action of endogenous f-galactosidase or by the addition of commercial f-galactosidase, fructose, glucose and galactose were detected in legume flours. The action of endogenous f-galactosidase for 15-90 min in lentils or peas produced a reduction of sucrose (77% and 73-81%), raffinose (73-77% and 59-79%), stachyose (76-81% and 77%) and verbascose (100% and 70-83%), respectively. When commercial f-galactosidase was added to lentils or peas the observed decreases were in sucrose (77-73% and 62-64%), raffinose (61-68% and 41-48%), stachyose (80-85% and 67-91%) and verbacose (100% and 77-95%) respectively. The action of endogenous f-galactosidase or the addition of commercial f-galactosidase could produce lentil or pea flours with very small flatulence factors and, therefore, with a high functionality. According to these data, the optimal conditions to obtain lentil and pea flour with the lowest f-galactoside content were the addition of commercial f-galactosidase at 37 ºC in buffer pH 5.5 for 90 min. In these conditions the largest contents in fructose, glucose, galactose and sucrose were obtained.     

Double outlet right ventricle with L-position of the aorta, D-loop, subaortic VSD, and pulmonary stenosis

We describe a case of double outlet right ventricle with subaortic ventricular septal defect and pulmonary stenosis treated successfully with cardiopulmonary bypass. We consider the clinical history and angiocardiographic and surgical findings of this rare anomaly. We stress the difficulties of reconstruction of the outflow tract of the right ventricle, because of the anomalous pathway of the right coronary artery, the posterior situation of the pulmonary artery, and the abnormal anatomy present in the outflow tract of the right ventricle.     

Influence of processing on available carbohydrate content and antinutritional factors of chickpeas

 The effect of chickpea processing (soaking, soaking plus cooking and dry heating) on the content of available carbohydrate (monosaccharides, disaccharides and starch) and antinutritional factors (α-galactosides and trypsin inhibitor activity) was studied. Soaking produced a reduction in available carbohydrates (19–20%) and α-galactosides (16–27%), and either did not affect or caused a slight reduction of trypsin inhibitor activity (TIA) in chickpeas. Soaking plus cooking brought about a larger decrease in available carbohydrates (23–24%) and α-galactosides (45–58%), and completely eliminated TIA. Dry heating caused a 24% reduction in available carbohydrates, a 46% decrease in α-galactosides and a 27% decrease in TIA. Overall, cooking the presoaked seeds in water, acidic or basic solution seems to be adequate to obtain a chickpea flour with a large reduction in antinutritional factors (α-galactosides and TIA) and also a high level of available carbohydrate content. Received: 22 April 1999 / Revised version: 28 June 1999     

Nutritional evaluation of lentil flours obtained after short-time soaking processes

Twenty-four short-time soaking (STS) processes were carried out to study the influence of some experimental variables (lentil/water ratio, temperature, illumination, elimination of the soaking medium and milling of the seeds) on the glucose, fructose, sucrose, total available soluble sugars, starch, vitamin B₁, vitamin B₂, available niacin, raffinose, ciceritol, stachyose, total !-galactosides and trypsin inhibitor activities of lentil flours obtained. The soaking process produced, in general, a reduction in the total available soluble sugars content of 8-70%. Glucose was not found in the raw lentils, but was present in the lentil flours obtained after soaking processes carried out in presence of light. Fructose increased in most of the experiments (22-967%) and sucrose decreased significantly (6-73%). Regarding the starch content, the soaking process produced a significant reduction (11-31%). The hydrosoluble vitamin content of lentils, in general, decreased or did not change. However, vitamin B₂ and available niacin increased significantly in some experiments, especially in those carried out with ground lentils. The !-galactoside content suffered a large reduction (12-58%) and TIA levels were reduced by 2-33%. From the results obtained, it can be established that STS affects the nutrients and antinutrients of lentils in a different way depending on the experimental conditions. Lentil flours with a low level of antinutritional factors and a high vitamin level are obtained with ground lentils at 42 °C.     

Antioxidant activity and phenolic compounds in organic red wine using different winemaking techniques

Abstract: Wine phenolic composition depends on the grapes used to make wine and on vinification conditions. The occurrence of these biological compounds has stimulated numerous studies focused on understanding the mechanisms that influence their concentrations in wine. This article studied the effect of different vinification techniques on the antioxidant activity and on the phenolic compounds of red wine made from the variety of Monastrell grapes obtained by organic culture. To this purpose, 3 different vinification procedures were carried out: vinification after prolonged maceration, vinification with the addition of enological enzymes, and traditional vinification procedures (used as control).The results showed similar values of antioxidant activity in all 3 types of wine elaborated and found no differences in the concentrations of the different types of phenolic compounds in wine made with the 3 different methods. The evolution of antioxidant activity and phenolic compounds tested in wines during 3 mo of storage showed a similar pattern. Organic wine has acquired an important role in the economic world and its important, working in oenology to research in this field.     

Effect of protein quality on weight and composition of the carcass in pregnant and non pregnant rats

The effect of diets with different protein qualities on net weight and on the composition of the carcass (the animal being skinned and gutted) were studied in pregnant and non-pregnant rats of the Wistar breed. The animals were fed with diets containing the following protein sources: casein + 5% DL-methionine, beans and a mix of beans and wheat, all with a protein level of 14%. Percentage weight gains in the carcass were in all cases greater in non-gestating animals than in gestating animals. The water content of the body was similar in all the groups tested. The quality of protein did not affect nitrogen content; however, a smaller proportion of nitrogen was observed in gestating animals than in non-gestating animals. With respect to fat content of the carcass, a greater quantity of fat was observed in the bodies of gestating rats than in non-gestating rats, which was only significant in the case of the bean-wheat mix diet. Within each group of gestating and non-gestating rats, there was a greater quantity of fat in those animals fed with casein.     

Assessment of nutritional compounds and antinutritional factors in pea (Pisum sativum) seeds

The nutrient and antinutritional factor content of 18 pea lines was studied. The following levels were found: non‐protein nitrogen 5.2–10.2 g kg^?1 DM, protein nitrogen 35.3–42.4 g kg^?1 DM, lysine 50.7–76.3 g kg^?1 protein DM, histidine 17.8–24.8 g kg^?1 protein DM, tyrosine 22.6–30.0 g kg^?1 protein DM, protein 25.9–31.9% DM, in vitro protein digestibility 89.3–95.6%, vitamin B₁ 5.9–10.3 mg kg^?1 DM, vitamin B₂ 1.1–3.7 mg kg^?1 DM, sucrose 11.6–25.4 g kg^?1 DM, raffinose 4.1–10.3 g kg^?1 DM, stachyose 10.7–26.7 g kg^?1 DM, verbascose 0.0–26.7 g kg^?1 DM, total α‐galactosides 22.6–63.4 g kg^?1 DM, trypsin inhibitor activity 0.8–8.4 TIU mg^?1 DM, inositol hexaphosphate 2.3–6.5 g kg^?1 DM, inositol pentaphosphate 0.1–1.8 g kg^?1 DM and total inositol phosphates 2.8–7.1 g kg^?1 DM. Peas with yellow cotyledons had the highest trypsin inhibitor activities, those with light green cotyledons had the highest lysine contents, and those with dark green cotyledons were the richest in vitamins B₁ and B₂. Peas with brown testae had the lowest verbascose and sucrose contents, while they were the richest in inositol hexaphosphate. Smaller peas were characterised by the highest protein nitrogen contents as well as the highest contents of vitamins B₁ and B₂, verbascose and inositol pentaphosphate. Peas of medium size showed the lowest verbascose, α‐galactoside and vitamin B₂ contents. Bigger peas showed the lowest inositol pentaphosphate contents. © 2003 Society of Chemical Industry