Annales de la nutrition et de l'alimentation最新文献

{"title":"[Contamination of cow's milk during ingestion of small quantities of aflatoxin].","authors":"P Lafont,&nbsp;J Lafont,&nbsp;S Mousset,&nbsp;C Frayssinet","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>Sixteen cows, some in the early and the rest in the late lactation period, were given daily, during a eight day period a ration of peanut meal naturally contaminated by aflatoxin. The analysis for aflatoxin M1 of the milk obtained from these cows indicates the following points: --the level of aflatoxin M1 is not influenced by the volume of the daily milk secretion; --the quantity of this hydroxy-derivative expressed as a percentage of the parent toxin varies from 0.14 to 0.34 in the animals in the late lactation period, and from 0.66 to 0.95 in the cows producing some twenty litres of milk per day; --in order to achieve a tolerance limit of 20 ng/kg of aflatoxin M1, in the milk, the daily ingestion of the mycotoxin by cows should not exceed 90--100 micrograms per animal.</p>","PeriodicalId":75504,"journal":{"name":"Annales de la nutrition et de l'alimentation","volume":"34 4","pages":"699-707"},"PeriodicalIF":0.0,"publicationDate":"1980-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"17837409","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"[Inhibition of the autoxidation of polyunsaturated fatty acids by superoxide dismutase].","authors":"F Mazeaud,&nbsp;A M Michelson","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>In this comprehensive approach, inhibition of autoxidation of PUFA by SOD or other enzymes has been studied. The systems used were: 1) in miscible media in which enzyme, substrat, and peroxidation products are soluble; 2) in non-miscible media such as emulsions; 3) in heterogenous media containing subcellular fragments or whole blended tissue. Depending on experimental conditions, inhibition or activation of peroxidation by SOD can be observed in miscible systems. Other enzymes such as phospholipase A, xanthine oxidase, or horseradish peroxidase are protective in heterogeneous media. Moreover, PUFA hydroperoxide are scavenged by glutathione peroxidase which thus could lessen the autocatalytic effects encountered during peroxidation. Enzymatic inhibition of autoxidation in emulsions was not observed. We conclude that superoxide ion does not play a major role in the initiation of peroxidation and that it may very well act as a free radical chain terminator. In addition, other enzymes such as xanthine oxidase, horseradish peroxidase or phospholipase A show an effective although empirical protection against autoxidation in homogenates of tissues.</p>","PeriodicalId":75504,"journal":{"name":"Annales de la nutrition et de l'alimentation","volume":"34 2","pages":"351-63"},"PeriodicalIF":0.0,"publicationDate":"1980-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"18050317","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"[Heated oils : analytical aspects].","authors":"R Guillaumin","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>About four hundred compounds from fatty acid molecule's clivage, oxidation and polymerisation have been isolated from heated fats. Because of this complexity, two steps of analysis will be considered: --an elaborate analysis: its aim is a best separation and characterisation of the components. It takes a long time and a great deal of means. Required for a basis knowledge, it is a guide for a control analysis; --a control analysis determinating the chemical compounds of a same family or with a similar structure. Thanks to specific methods oxiacids or oxidized glycerides and some cyclic-monomeres are determinated. The column chromatographies are able to separate unaltered compounds from the total polar artefacts, a gas chromatography with an internal standard is used for determing the cyclic monomeres. Heated fats and oils are also tested by a number of methods which involve identification of chemical and physical characteristics. Some examples are given.</p>","PeriodicalId":75504,"journal":{"name":"Annales de la nutrition et de l'alimentation","volume":"34 2","pages":"365-75"},"PeriodicalIF":0.0,"publicationDate":"1980-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"18050318","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"[Recent research on the physiological effects of various types of compounds present in heated fats].","authors":"A Grandgirard","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>Combe, Constantin and Entressangles's work on the intestinal absorption of various new compounds formed during the heating of fats revealed that most of these compounds may pass through the intestinal mucosa, but that the absorption rate varies from a type of compound to another one. Among all the compounds present in the heated fats, the fraction of cyclic monomers was the most studied; previous works revealed that this fraction was toxic. However recent result of Iwaoka and Perkins seem to indicate that cyclic monomers are well tolerated by rats and induce only a slight effect on lipid metabolism; these surprising results may be due to the fact that the cyclic monomers are well tolerated by rats and induce only a slight effect on lipid metabolism; these surprising results may be due to the fact that the cyclic monomers used by Iwaoka and Perkins included only cyclohexadienic and aromatic compounds; Saito and Kaneda indeed obtained marked toxic effects with cyclic monomers including in particular compounds with cyclohexanic, cyclohexenic and cyclohexyl 1,2 diylidene structures; on the other hand, Potteau, Dubois and Rigaud identified after hydrogenation not only cyclohexanic compounds but also compounds with disubstituted cyclopentanic and hexahydroindane structure, in thermopolymerizated or thermally oxidized oils, which proved to be toxic to experimental animals, in particular in breeding experiments. Some experimental facts suggest a system of detoxification consisting in particular in the urinary glucuronide excretion. The apolar thermic polymers (cyclic or not) are little absorbed and produce few or no physiological effect; however they can be found again in appreciable amounts in adipose tissue (Billek and Rost) or in liver (Perkins and Taubold). Very little is known on the other fractions present in the heated fats, except that the fraction of oxidized acids can globally prove to be toxic. Alexander's work does not seem quite convincing to us: the statement according which oils rich in monoenic fatty acids would be more toxic after heating than the oils rich in polyunsaturated fatty acids is not based on reliable experimental results.</p>","PeriodicalId":75504,"journal":{"name":"Annales de la nutrition et de l'alimentation","volume":"34 2","pages":"377-87"},"PeriodicalIF":0.0,"publicationDate":"1980-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"18050319","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"[Effect of nitrogen fertilization and time of the harvest on the production and content of nitrates in fresh bean pods (Phaseolus vulgaris L. var. Coco nain)].","authors":"J Decau,&nbsp;A Bouniols,&nbsp;B Pujol,&nbsp;J P Rellier,&nbsp;A Pace,&nbsp;M Mondies","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>French beans were cultivated under different nitrogen fertilizer levels for fresh pods production. Pods were collected after different time intervals. Fresh weight of pods, number and nitrate nitrogen content were determined. Results are presented and discussed. They bring some informations about better cultivation methods to avoid a too high nitrates content in pods.</p>","PeriodicalId":75504,"journal":{"name":"Annales de la nutrition et de l'alimentation","volume":"34 5-6","pages":"947-54"},"PeriodicalIF":0.0,"publicationDate":"1980-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"17329199","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"[Survey on the nitrate-nitrite content of various dairy products].","authors":"S Amariglio,&nbsp;A Imbert","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>The laboratories charged with dairy product control have had to determine the nitrates and nitrites especially for the examination of products in view of export. The use of nitrates is prohibited in France. Some E.E.C. countries however authorize its use in cheese-making. The L.C.H.A. has carried for the last several years a systematic analysis of samples received for other studies in order to evaluate eventual contamination. The results can not be considered as representative of the whole French production, as they are samples from different composition and origins. The following have been examined during 1979: 729 dried milks (92,6% less than 30 mg/kg), 209 whey powders (56,5% less than 50 mg/kg), 133 milking feeds (82,7% less than 40 mg/kg), 1 039 cheeses (81,8% less than 5 mg/kg). The greater part of these analyses were realized by a Technicon autoanalyseur I and by manual cadmium reducing methods.</p>","PeriodicalId":75504,"journal":{"name":"Annales de la nutrition et de l'alimentation","volume":"34 5-6","pages":"1053-60"},"PeriodicalIF":0.0,"publicationDate":"1980-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"18273173","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"[Utilization of casein by adult drosophila : role of ethanol and a non-metabolizable phagostimulant].","authors":"J Van Herrewege","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>Given alone to Drosophila adults, casein is almost not used because it is not ingested. L arabinose, which is a powerful phagostimulant allows a convenient utilisation of casein, resulting in an increase of life duration and egg production. The utilisation is still improved when a small amount of alcohol is added. Ethanol acts both as an energy source and as a phagostimulant.</p>","PeriodicalId":75504,"journal":{"name":"Annales de la nutrition et de l'alimentation","volume":"34 1","pages":"131-7"},"PeriodicalIF":0.0,"publicationDate":"1980-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"17827246","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of pyridoxine on intestinal transport of nutrients in two teleosts.","authors":"V K Garg","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":75504,"journal":{"name":"Annales de la nutrition et de l'alimentation","volume":"34 4","pages":"745-6"},"PeriodicalIF":0.0,"publicationDate":"1980-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"18239289","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"[Nitrate accumulation and leaching in a Mediterranean horticultural soil].","authors":"A Morisot","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>The town of Hyères (South of France) pumps its drinking water from alluvial ground-water. The influence of the surrounding horticultural activities on the nitrate-nitrogen content of this water has been assessed. 50 ha were studied, 25 cultivated with artichokes, 15 with various seasonal horticultural crops, and 10 with vine, peach-tree and alfalfa. The soil is silty, calcareous and deeper than 3,5 m. From June to December 1979 the nitrate-nitrogen distribution in the first 2 meters of soil was measured in 100 locations. Results show that NO3-N may be found in a great excess under intensive cropping, especially artichokes and peach trees, and so nitrogen leaching may be quite important if the water drains down into the subsoil. Nevertheless cutting off nitrogen losses from the 50 ha projected area would have only negligible consequences on the average quality of pumped water. That is why an help for the agricultural development organisations to promote more efficient use of fertilization over the whole watershed is prefered to very restrictive rules localized in a small area.</p>","PeriodicalId":75504,"journal":{"name":"Annales de la nutrition et de l'alimentation","volume":"34 5-6","pages":"1003-8"},"PeriodicalIF":0.0,"publicationDate":"1980-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"18271557","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"[Effect of various blockers of nitrite and nitrogen oxide on the formation of nitrosamines].","authors":"A Frouin,&nbsp;J P Bidard,&nbsp;D Jondeau,&nbsp;J Bazile","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>The effects of galacturonic, gallic, acetylneuraminic acid, ascorbate, cysteine, glutathion and imidazole on the formation of dimethylnitrosamine and diethylnitrosamine was studied in a simple aqueous medium with four different nitrite contents (50, 100, 500 and 1 000 ppm) and the two amines, compared with control samples. The nitrosamines were determined by the TELLING method (confirmed by photolysis). The results observed were compared with the laws of fixing nitrite in the form of nitrogen oxide, studied previously. For sarcosin and imidazole, the fixing takes into account the phenomena observed. The other substances lead to a conclusion that there are two stages in the process: 1) fixing of the nitrite to a greater or lesser degree in the form of a nitrogen oxide complex, 2) direct effect on the nitrosation reaction which is catalysed or slowed down. The discussion based on the literature, concludes that the final nitrosation reaction give rise to free radicals, even in an aqueous medium.</p>","PeriodicalId":75504,"journal":{"name":"Annales de la nutrition et de l'alimentation","volume":"34 5-6","pages":"1033-44"},"PeriodicalIF":0.0,"publicationDate":"1980-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"18273171","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}