scholarly journals DIETARY EFFECTS ON ANEMIA PLUS HYPOPROTEINEMIA IN DOGS

1949 ◽  
Vol 89 (3) ◽  
pp. 339-358 ◽  
Author(s):  
F. S. Robscheit-Robbins ◽  
G. H. Whipple
Keyword(s):  
Plasma Protein ◽  
Egg Yolk ◽  
Blood Protein ◽  
Total Blood ◽  
Egg Albumin ◽  
Egg Products ◽  
Protein Output ◽  
Hemoglobin Production ◽  
Whole Egg ◽  
Beef Muscle

Doubly depleted dogs (anemic and hypoproteinemic) respond favorably to all the diet proteins used in the above experiments. Egg products (whole egg, albumin, or egg yolk) are well utilized by these dogs. Egg proteins favor the production of plasma protein and in some experiments the output of plasma protein is actually more than the output of hemoglobin. In contrast fresh beef muscle favors hemoglobin production—the output being 3 or 4 times that of plasma protein. The processed egg albumin fed in Table 4 was not well utilized and there was weight loss. Beef muscle (fresh or processed) gives a total blood protein output about twice that with egg feeding and there is a striking preponderance of hemoglobin output. Beef heart and salmon muscle show a pattern much like beef muscle. The total blood protein output is below that due to beef muscle.

scholarly journals ANEMIA PLUS HYPOPROTEINEMIA IN DOGS

1951 ◽  
Vol 94 (3) ◽  
pp. 223-242 ◽  
Author(s):  
G. H. Whipple ◽  
F. S. Robscheit-Robbins
Keyword(s):  
Plasma Protein ◽  
Plasma Proteins ◽  
Blood Protein ◽  
Blood Proteins ◽  
Food Proteins ◽  
Total Blood ◽  
Egg Protein ◽  
Protein Output ◽  
Hemoglobin Production ◽  
Beef Muscle

Dogs with sustained anemia plus hypoproteinemia due to bleeding and a continuing low protein or protein-free diet containing abundant iron have been used in the present work to test food proteins and supplements as to their See PDF for Structure capacity to produce new hemoglobin and plasma proteins. The reserve stores of blood protein-producing materials are thus largely depleted in such animals and sustained levels of 6 to 8 gm. per cent hemoglobin and 4 to 5 gm. per cent plasma protein can be maintained for considerable periods of time. The stimulus of double depletion drives the body to use all protein building materials with the utmost conservation. This represents a severe biological test for food and body proteins and its assay value must have significance. Measured by this biological test in these experiments, casein stands well up among the best food proteins. The ratio of plasma protein to hemoglobin is about 40 to 50 per cent, which emphasizes the fact that these dogs produce on most diets about 2 gm. hemoglobin to 1 gm. plasma protein. The reason for this preference for hemoglobin production is obscure. The mass of circulating hemoglobin is greater even in this degree of anemia and the life cycle of hemoglobin is much longer than that of the plasma protein. Egg protein, egg albumin, and lactalbumin all favor the production of more plasma protein and less hemoglobin as compared with casein. The plasma protein to hemoglobin ratio is increased, sometimes above 100 per cent. Supplements to the above proteins of casein digests or several amino acids may return the response toward that which is standard for casein. Histidine as a supplement to egg protein increases the total blood protein output and brings the ratio of plasma protein to hemoglobin toward that of casein. Beef muscle goes to the other extreme and favors new hemoglobin production up to 4 gm. hemoglobin to 1 gm. plasma protein—a ratio of 25 per cent. The total amounts of new blood proteins are high. Lactalbumin as compared with casein shows a lower total blood protein output and a plasma protein to hemoglobin ratio of 70 to 90 per cent. Amino acid supplements are less effective. See PDF for Structure Fibrin is a good food protein in these experiments—much like casein. When fed over these 5 week periods it causes a sustained increase in blood fibrinogen. Folic acid in the doses given has no effect on the expected response to various diets. Peanut flour is a very poor diet for the production of new hemoglobin and plasma proteins. Small supplements of casein and beef show a significant response with improved output of blood proteins. Soy bean flour gives a poor response and wheat gluten a good response with adequate output of blood proteins. Visceral products show some variety. Beef heart is not as effective as beef muscle. Beef spleen, kidney, and pancreas give good responses but not up to casein. Pig stomach, beef brain, and calf thymus are below average. The plasma protein to hemoglobin ratio shows a narrow range (40 to 60 per cent) in experiments with visceral products.

scholarly journals DIETARY EFFECTS ON ANEMIA PLUS HYPOPROTEINEMIA IN DOGS

1949 ◽  
Vol 89 (3) ◽  
pp. 359-368 ◽  
Author(s):  
F. S. Robscheit-Robbins ◽  
G. H. Whipple
Keyword(s):  
Weight Loss ◽  
Plasma Protein ◽  
Protein Production ◽  
Wheat Gluten ◽  
Peanut Flour ◽  
Blood Protein ◽  
Base Line ◽  
Total Blood ◽  
Dietary Effects ◽  
Hemoglobin Production

Casein (purified or commercial) in this type of experiment falls in the top bracket as a protein consistently favorable for maximal new hemoglobin and plasma protein production in doubly depleted dogs (anemic and hypo-proteinemic). Lactalbumin is less favorable for total blood protein production and the ratio of plasma protein to hemoglobin is high—that is lactalbumin favors plasma protein production as compared with casein, or is less favorable for hemoglobin production. Peanut flour (purified or commercial) is less than half as effective as casein in promoting new blood protein production. The ratio of plasma protein to hemoglobin is about the same as casein. Wheat gluten as tested is distasteful to dogs. It is neither very good nor very poor for blood protein production when it is eaten. There is nothing unusual about the response. Weight loss usually confuses the picture. Liver stands as a control base line for the above experiments. Its capacity to further hemoglobin and plasma protein production is well established. The production of hemoglobin was about 3 times that of plasma protein in the experiments.

scholarly journals HOW DOES CRYOGENIC FREEZING AFFECT THE CALORIMETRIC PROPERTIES OF LIQUID EGG PRODUCTS?

2019 ◽  
Vol 11 (1) ◽  
Author(s):  
Hidas Karina Ilona ◽  
Ildikó Csilla Nyulas-Zeke ◽  
László Friedrich ◽  
Anna Visy ◽  
Judit Csonka ◽  
...  
Keyword(s):  
Liquid Nitrogen ◽  
Frozen Storage ◽  
Colour Change ◽  
Egg Yolk ◽  
Egg White ◽  
Dry Matter Content ◽  
Scanning Calorimetry ◽  
Egg Products ◽  
Liquid Whole Egg ◽  
Whole Egg

Eggs are widely utilized because of their high nutrient value, coagulating, foaming, emulsifying and sometimes even colouring or flavouring facilities in food manufacturing. Production of processed egg products shows an increasing trend. Frozen products belong to first processing, their shelf life can increase up to 1 year. By freezing, a large reduction in microbial loss can be achieved. But different undesirable processes can occur. The effect of freezing on animal cells is highly dependent on freezing parameters. It has a different effect on egg subtituents. Egg yolk undergoes a gelation process while proteins can denaturate. In our study pasteurized liquid egg products (liquid egg white, liquid egg yolk and liquid whole egg) were frozen by dripping into liquid nitrogen. After that, a 14-day frozen storage experiment was carried out at -18°C. Before freezing and on the 1th, 7th and 14th days of storage experiment pH, dry matter content, colour and calorimetric properties (denaturation temperatures and enthalpy of denaturation) with differential scanning calorimetry were tested. For statistical analysis, one-way ANOVA (α = 0.05) was employed. In our experiment, we found no significant change in calorimetric properties of liquid egg white after freezing, but significant decreasing of enthalpy and denaturation temperatures of liquid egg yolk and liquid whole egg was identified. In contrast, frozen storage had a decreasing effect in all these products. Freezing caused a clearly visible colour change in LEW, a visible change in colour of LWE and a very clearly visible change in colour of LEY. In case of LEW and LEY changes increased to clearly visible 14 days. In conclusion, our results show that frozen storage had a greater effect on liquid egg products properties than freezing in liquid nitrogen.

Behavior of Psychrotropic Pathogens Listeria monocytogenes, Yersinia enterocolitica, and Aeromonas hydrophila in Commercially Pasteurized Eggs Held at 2, 6.7 and 12.8° C.

1992 ◽  
Vol 55 (1) ◽  
pp. 8-12 ◽  
Author(s):  
JOHN P. ERICKSON ◽  
PHYLLIS JENKINS
Keyword(s):  
Listeria Monocytogenes ◽  
Yersinia Enterocolitica ◽  
Aeromonas Hydrophila ◽  
Egg Yolk ◽  
Egg White ◽  
Competitive Growth ◽  
Growth Responses ◽  
Egg Products ◽  
Spoilage Microflora ◽  
Whole Egg

Four commercially pasteurized liquid egg products were individually inoculated with Listeria monocytogenes, Yersinia enterocolitica, and Aeromonas hydrophila. They were unsalted whole egg blend, unsalted egg white, 5% NaCl whole egg blend, and 10% NaCl egg yolk. The inoculated samples and uninoculated controls were held at 2, 6.7, and 12.8°C (temperature abuse) for 14 d. Psychrotropic pathogen growth or survival risks in the unsalted and NaCl supplemented eggs were Y. enterocolitica > A. hydrophila > L. monocytogenes, and L. monocytogenes > Y. enterocolitica > A. hydrophila, respectively. Y. enterocolitica produced delayed (≥4 d) growth responses in unsalted eggs held at ≤6.7°C but was inhibited by ≥5% NaCl at all three holding temperatures. L. monocytogenes growth was prevented at ≤6.7°C in the unsalted and NaCl supplemented eggs. The organism rapidly increased in the temperature abused 5% NaCl whole egg blend. L. monocytogenes and A. hydrophila were inactivated in the unsalted egg white and NaCl supplemented eggs, respectively. Psychrotropic pathogen behavior was unaffected by the competitive growth of indigenous spoilage microflora including pseudomonads, Serratia spp., and NaCl tolerant micrococci. Properly refrigerated and hygienically handled pasteurized liquid eggs are microbiologically safe against a broad range of psychrotropic pathogen strains.

scholarly journals Change of acute stage reactants level in experimental intramedullary osteosynthesis

2014 ◽  
Vol 95 (3) ◽  
pp. 395-398
Author(s):  
I F Akhtyamov ◽  
F V Shakirova ◽  
L D Zubairova ◽  
E B Gatina ◽  
E I Aliev
Keyword(s):  
Acute Phase ◽  
Plasma Protein ◽  
Intervention Group ◽  
Acute Stage ◽  
Protein Fractions ◽  
Blood Protein ◽  
Control Group ◽  
Specific Response ◽  
Total Blood ◽  
Acute Phase Reactants

Aim. To assess the plasma protein fractions as organism’s reaction to osteosynthesis by medical devices made of medical steel and of medical steel coated by titanium and gafnium nitrides mixture. Methods. Diaphyseal tibial fracture was modeled on 30 rabbits with further assessment of animal organism reaction to osteosynthesis by pins made of medical steel and of medical steel coated by super-hard metal nitrides mixture. The change of blood plasma protein fractions and acute phase reactants was used as an indicator. Measurements were performed before the osteosynthesis and on the 5th and 180th day after the surgery. Results. Together with the stable level of total blood protein, dysproteinemia characteristic for acute phase of the inflammation was observed after the trauma and reparatory process induction. Two-waived reaction was registered. The first developed at the 5th day after the surgery and was characterized by the drop of blood albumin level together with α- and β2-globulin levels increase, the reaction was observed in the intervention group earlier compared to control group. The second wave developed at the 180th day and was characterized by β2- and γ-globulin levels increase. The registered changes corresponded with the phases of acute non-specific response, which includes the overproduction of «positive» and decreased production of «negative» acute phase reactants by liver, influenced by cytokines, as well as later adaptive immune response. Conclusion. Overall, the intensity of acute phase reactions was lower in the intervention group, indicating less damage associated with titanium and gafnium nitrides coated implants use.

scholarly journals HEMOGLOBIN AND PLASMA PROTEIN PRODUCTION

1946 ◽  
Vol 83 (6) ◽  
pp. 463-475 ◽  
Author(s):  
F. S. Robscheit-Robbins ◽  
L. L. Miller ◽  
G. H. Whipple
Keyword(s):  
Plasma Protein ◽  
Protein Production ◽  
Protein Supplementation ◽  
Blood Protein ◽  
Supporting Evidence ◽  
Food Proteins ◽  
Low Protein ◽  
Loss Of Appetite ◽  
Protein Diets ◽  
Protein Output

Given healthy dogs, fed abundant iron and protein-free or low protein diets, with sustained anemia and hypoproteinemia due to bleeding, we can study the capacity of these animals to produce simultaneousiy new hemoglobin and plasma protein. The reserve stores of blood protein-producing materials in this way are largely depleted, and levels of 6 to 8 gm. per cent for hemoglobin and 4 to 5 gm. per cent for plasma protein can be maintained for considerable periods of time. These dogs are very susceptible to infection and to injury by many poisons. Dogs tire of these diets and loss of appetite terminates many experiments. These incomplete experiments are not recorded in the present paper but give supporting evidence in harmony with those tabulated. Under these conditions (double depletion) the dogs use effectively the proteins listed above—egg, lactalbumin, meat, beef plasma, and digests of various food proteins and hemoglobin. Egg protein at times seems to favor slightly the production of plasma protein when compared with the average response (Tables 1 and 2). Various digests and concentrates compare favorably with good food proteins in the production of new hemoglobin and plasma protein in these doubly depleted dogs. Whole beef plasma by mouth is well utilized and the production of new hemoglobin is, if anything, above the average—certainly plasma protein production is not especially favored. "Modified" beef plasma by vein causes fatal anaphylaxis (Table 4). Hemoglobin digests are well used by mouth to form both hemoglobin and plasma protein. Supplementation by amino acids is recorded. Methionine in one experiment may have been responsible for a better protein output and digest utilization (Table 7).

scholarly journals Effect of high hydrostatic pressure at 400 MPa on quality attributes of liquid egg products

2016 ◽  
Vol 5 (1-2) ◽  
pp. 148-152
Author(s):  
Adrienn Tóth ◽  
Csaba Németh ◽  
Réka Juhász ◽  
Ildikó Zeke ◽  
Salamon Bertold ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Egg Yolk ◽  
Rotational Viscometer ◽  
Egg Products ◽  
Thixotropic Behavior ◽  
Liquid Whole Egg ◽  
Whole Egg ◽  
One Way Anova ◽  
Shearthinning Behavior

Samples prepared from liquid egg yolk (LEY), liquid egg white (LEW) and liquid whole egg (LWE) were processed by high hydrostatic pressure (HHP) using different holding times (60, 180, 300, 420 and 600 s). The aim of our experiment was to examine how different holding times influences technofunctional attributes of liquid egg products. The color of samples changed after 60 s HHP treatment, but visible changes were evaluated just after 180­ 300 s. The pH of samples was stable, there were no significant changes caused by HHP (one-way ANOVA, a=0,05). The apparent viscosity was measured by a rotational viscometer as a function of shear rate. The shearthinning behavior of LEY and pseudopastic behavior of LEW and LWE were fitted well into HerschelBulkley model (with a satisfying correlation of R2 > 0.96). For the selected shearing rate, viscosity was measured in relation to shearing time. Thixotropic behavior of samples was increased by longer holding time of HHP treatments.

scholarly journals SalmonellaTyphimurium andSalmonellaSofia: Growth in and Persistence on Eggs under Production and Retail Conditions

2015 ◽  
Vol 2015 ◽  
pp. 1-8 ◽  
Author(s):  
Catherine M. McAuley ◽  
Lesley L. Duffy ◽  
Nela Subasinghe ◽  
Geoff Hogg ◽  
John Coventry ◽  
...  
Keyword(s):  
Growth Rates ◽  
Salmonella Enterica ◽  
Egg Yolk ◽  
Maximum Growth ◽  
Egg White ◽  
Egg Products ◽  
Egg Shells ◽  
Retail Conditions ◽  
Whole Egg

Salmonellosis in Australia has been linked to eggs and egg products with specific serotypes associated with outbreaks. We compared attachment to and survival on egg shells and growth in eggs of twoSalmonellaserotypes, an egg outbreak associatedSalmonellaTyphimurium and a non-egg-associatedSalmonella entericassp. II 1,4,12,27:b:[e,n,x] (S. Sofia). Experiments were conducted at combinations of 4, 15, 22, 37 and 42°C. No significant differences occurred between the serotypes in maximum growth rates, which were significantly greater (P<0.001) in egg yolk (0.427 log10 CFU/mL/h) compared to whole egg (0.312 log10 CFU/mL/h) and egg white (0.029 log10 CFU/mL/h). Attachment to egg shells varied by time (1 or 20 min) and temperature (4, 22 and 42°C), withS. Typhimurium isolates attaching at higher levels (P<0.05) thanS. Sofia after 1 min at 4°C andS.Typhimurium ATCC 14028 attaching at higher (P<0.05) levels at 22°C. Survival on egg shells was not significantly different across isolates.Salmonellaserotypes behaved similarly regarding growth in egg contents, attachment to egg shells and survival on eggs, indicating that other factors more likely contributed to reasons forS.Typhimurium being implicated in multiple egg-associated outbreaks.

Development of an Effective Two-Step Enrichment Process to Enhance Bax System Detection of Healthy and Injured Salmonella Enteritidis in Liquid Whole Egg and Egg Yolk

2020 ◽  
Vol 83 (3) ◽  
pp. 397-404
Author(s):  
SHISHI HUANG ◽  
TAY BOON HUI ◽  
HYUN-GYUN YUK ◽  
QIANWANG ZHENG
Keyword(s):  
False Negative ◽  
Brain Heart Infusion ◽  
Egg Yolk ◽  
Target Cells ◽  
Detection Accuracy ◽  
Egg Products ◽  
Liquid Whole Egg ◽  
Inhibitory Components ◽  
Enrichment Process ◽  
Whole Egg

ABSTRACT The BAX system for pathogen detection has been highly accurate in a variety of food products. However, false-negative results have been reported for the detection of pathogens in liquid egg products because of failed pathogen resuscitation and the existence of inhibitory components. In this study, a short-time enrichment step was used to simultaneously resuscitate the target cells to the detection level and to dilute the inhibitory components to reduce detection interference. The MP medium (BAX system) enabled faster multiplication of healthy Salmonella cells than did buffered peptone water (BPW) in tested liquid whole egg and egg yolk. However, MP failed to resuscitate heat-injured cells even after 24 h of incubation. Therefore, MP was replaced with BPW as the enrichment broth for the BAX system. However, the use of BPW for a one-step enrichment was not effective for removal of PCR inhibitors in egg yolk, and unstable detection results were obtained. To improve detection accuracy, a second step of enrichment with brain heart infusion was added. This two-step enrichment process shortened the enrichment time to 14 h and greatly increased the number of samples in which the pathogen was detected during the same enrichment time, especially in the liquid egg yolk samples. The validation study revealed 100% diagnostic accuracy of the two-step enrichment process plus the BAX system. These results indicate that a two-step enrichment process added to the BAX system can improve the detection of pathogenic Salmonella in liquid egg products. HIGHLIGHTS

Performance of Several Enrichment Media in the Isolation of Salmonellae from Liquid Egg Products

1984 ◽  
Vol 47 (3) ◽  
pp. 217-219 ◽  
Author(s):  
M. YDE ◽  
G. GHYSELS
Keyword(s):  
Comparative Study ◽  
Egg Yolk ◽  
Selective Enrichment ◽  
Egg Products ◽  
Liquid Whole Egg ◽  
Whole Egg

Ninety-seven samples of raw liquid whole egg and egg yolk were analyzed for the presence of Salmonella; 51 samples (52%) were found positive. A comparative study was conducted on the performance of seven selective enrichment procedures in the isolation of Salmonella from liquid egg products: selenite-cystine broth incubated at 37°C and 43°C, Muller-Kauffmann tetrathionate broth at 43°C, modified Rappaport medium RIO/100 and RIO/10 also incubated at 43°C, the experimental broth of Greenwood et al. incubated at 37° and 43°C. The best results were obtained with tetrathionate broth which detected 96% of all positive samples. Differences in the rate of isolation by the tetrathionate broth, selenite-cystine broth, modified Rappaport medium RIO/100 and the experimental broth of Greenwood et al., all incubated at 43°C, were not significant as determined by paired χ2 test. Minor results were obtained with selenite-cystine broth and the experimental broth of Greenwood et al., both incubated at 37°C. Modified Rappaport medium RIO/100 proved to be more efficient than RIO/10.

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