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Biomedical subjects

A Bucko

Publications and source records attributed to A Bucko.

At least 19 recordsLinked to original sources
PubMed1982

Adaptability of pancreatic enzymes activity to various food nutritive values in man. Influence of high protein diet.

The effect of varying dietary protein content on the activity of human pancreatic proteinases was studied in healthy volunteers. Following the consumption of food with a higher protein content, proteinases activities in duodenal aspirate after pancreozymin and secretin stimulation showed an increasing trend only for a period of 14 days and then returned to their original values. Chymotrypsin is more sensitive and its activity increased significantly. Trypsin activity increased without statistical significance. No evidence of changing other parameter (volume, bicarbonate concentration, amylase and lipase activities) was observed.

Adult↗
PubMed1981

[Utilization of proteins as related to protein and fat intake].

Low-protein (5%) and high-protein (40%) diets as well as low-fat (5%) and high-fat (40%) diets were fed to weanling rats in a 14-day experiment, the standard diet containing 10% of protein and 10% of fat. The net protein utilization of casein, the liver protein utilization and the activity of the key enzyme of gluconeogenesis in the liver, phosphoenol pyruvate carboxykinase, were determined. The utilization of proteins by the organism was adversely affected by a high intake of proteins and also of fats. This fact and the observed stimulation of gluconeogenesis testify to the physiological and economical unsuitableness of diets containing excessive amounts of proteins and fats. A low fat intake was less detrimental to the utilization of proteins than a high fat intake; a low intake of proteins seemed to improve the utilization, but other parameters evidenced that it is not sufficient. The application of diets with closely graded contents in wide ranges for various times will yield biochemical indicators being of importance as supplementary factors in the determination of the physiological value of nutrients under different conditions.

Animals↗
PubMed1977

[Effect of the kind of storage and culinary processing on vitamin C losses in vegetables and potatoes].

Studies on the effect of the kind of storage on the vitamin C losses in vegetables and potatoes showed that the losses were smallest after storage in a refrigerator and after long-time storage in clamps (from November to April). The losses of vitamin C that occur during boiling vegetables and potatoes are smallest if the material is added to the boiling water. Potatoes boiled in their skins showed smaller losses than peeled or quartered potatoes. Potato chips (pommes frites) lost less vitamin C during frying than potato rods. Considerable losses were observed in ready-to-eat dishes kept warm at 60 degrees C for 1 hour and then warmed up to 100 degrees C. The authors conclude that excessive vitamin C losses may be avoided in vegetables and potatoes by appropriate processing.

Ascorbic Acid↗
PubMed1976

Adaptation of pancreatic amylase activity to enhanced parenteral carbohydrate intake in rats, and electron microscopic findings.

The present study records a rise of amylase activity in rat pancreatic tissue after a long-term administration of high carbohydrate diets (14% excess of glucose administered orally or subcutaneously as 30% glucose solution) in comparison to a normal diet. It was concluded that the pancreas obtains information on intestinal food composition along the humoral pathway. Electron microscopic investigations revealed no impairment of the acinar cells of the pancreas, but only changes that may be considered as a structural expression of the various phases of activity of the acinar cells.

Adaptation, Physiological↗