Previous studies of plasma taurine concentrations in epileptics have yielded equivocal results. We measured plasma and urinary taurine in 41 epileptic and 68 control subjects and found plasma concentrations among epileptics to be comparable in general to those of controls, but that two or three classes of plasma taurine concentrations, possibly genetically regulated, occur in both epileptic and control subjects. Our previous studies and data from the present study on taurine excretion revealed three excretion classes under genetic control. The principal finding is that epileptics include disproportionate numbers of low excretors (high reabsorbers), who are presumptive homozygotes for the allele effecting higher reabsorption. If confirmed, these findings suggest that the transport of taurine, rather than absolute taurine concentration, may explain the efficacy of taurine administration in some epileptics but not in others. The locus involved may be one component in the polygenic diathesis to the idiopathic epilepsies.
Osmolality of a liquid diet was varied from 250 to 700 mOsm/kg by altering the amount of sucrose and corn syrup solids, while maintaining the same level of calories, protein, and electrolytes. The appearance of 3H and 14C in blood plasma were monitored during a 4-h period after pigs voluntarily consumed one of five diets labeled with 3H2O and U-14C-sucrose. Plasma osmolality and sodium and potassium concentrations in plasma did not differ among the diets. Postprandial plasma glucose concentration response to the diets varied both between and within treatments. The rates of radioactive tracer appearance in plasma suggest that water and carbohydrate absorption were accelerated with increasing osmolality of diet up to 700 mOsm/kg.
Acid gels form the basis of most fermented products such as yoghurts, quarg. Yet the production of consistently high quality acid gel based dairy products that are free from defects (i.e. variation in viscosityhexture and in level of wheying-off) continues to be a problem for the dairy industry.On heating milk, whey protein (P-lactoglobulin, p-lg) undergoes interaction with the casein via disulphide bonding. This results in an increase in effective concentration of gel forming protein and finer acid gel network, which in turn markedly influence the rheological and syneretic properties of acid gel based dairy products. However little information exists on the influence of individual whey protein fractions on the quality of acid gel based products. The objective of this study was to compare the rheological and syneretic properties of glucono-delta-lactone induced acid milk gels stabilised using whey protein concentrate and individual whey protein fractions (a-lactalbumin, a-la and p-lg).Dried dairy ingredients: (1) skim milk powder (SMP), (2) 75% whey protein concentrate (WPC). (3) p-lg and (4) a-la were added to skim milk in sufficient quantities to yield 5% protein. Fortified milks were heated and glucono-delta-lactone was added at 4OoC and incubated until the pH decreased to 4.6. The product was then agitated at 70 rpm while cooling to 10°C, and stored at 4OC for 48 hours prior to testing. The susceptibility of the acid gels to syneresis was assessed by the level of whey expressed on cenmfugation at various g-forces. The rheological characteristics of acid gels were quantified by measuring shear stress (0) and viscosity as functions of shear rate (y) which was increased linearily from 18.2 to 116.2s-1 over 25 minutes.For all ingredients. the susceptibility to syneresis at all g forces decreased with increasing milk heat treatment prior to acidification. The susceptibility to syneresis at both heat treatments generally decreased in the following order SMP c a-la -c W C c p-lg ( Figure 1).In all gels, ts increased less than proportionately with y ( Figure 2). Thus the power law dependence of ts on y was found ts = Ky, where n c 1.0. The power law relationship was = linearised to the form log ts = log K + log ts. where K = consistency index (Pas n) and n = flow behaviour index (dimensionless). K is a measure of viscosity at shear rates approximating 1.01-1 and n is a measure of the degree of shear thinning. Increasing the milk heat treatment prior to acidification resulted in increases in K and viscosity at 116.2 sec-1 and decreases n (Figure 3).This indicates that increasing heat treatment resulted in acid gels which had higher viscosities which underwent more shear thinning. The consistency index and viscosity generally decreased in the following order S M P , WFC 75 > p-lg > a-la ( Figure 3).(1) Increasing the milk heat treatment from 72OC to 95OC reduced susceptibility to syneresis. increased in the consistency (K) and final viscosities (i.e. g = 116.2s-1); and the susceptibility to shear thinning (2) Fortifi...
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.