[Psychoanalysis of adolescents: some reflections based on the works of E. and M. Laufer].
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Adolescent↗
Biomedical subjects
C Chabert
Publications and source records attributed to C Chabert.
[Evaluation of the change process during treatment of adolescent psychotics].
This study rests on work comparing the processes of change in the mental functioning of eleven psychotic teenagers through two perspectives: a psychological perspective centered on the comparison of two psychological examinations carried out at intervals of one and a half and three years; a psychiatric perspective taking into account elements supplied by the doctor and the nursing staff in the facility and concerning the evolution of each patient between the first and second psychological examination. The evolution was judged according to three factors liable to explain the therapeutic effects: the ability of psychic movement through the appearance or the reappearance of a function in the primal process; setting up limits and defenses of a narcissistic order; the improvement in the ability to make bonds. In spite of the difficulties in regrouping the subjects, the comparative results between the tests and the clinical setting generally confirmed our initial hypotheses.
Adolescent↗
The relationship between HDL-, LDL-, liposomes-free cholesterol, biliary cholesterol and bile salts in the rat.
In order to study the relationship between bile cholesterol and free cholesterol carried by high and low density lipoproteins (HDL and LDL), 10 male Wistar rats, 11 weeks old and fed with a standard diet were divided into 3 groups which received an intravenous infusion (jugular vein) of either LDL, HDL or liposomes. Liposomes were used for comparison because they are assimilated by hepatocytes, but are not recognized by specific receptors. HDL isolated from rat sera were labeled with [14C]cholesterol by molecular exchange and LDL were labeled by exchange with [14C]cholesterol incorporated into phosphatidyl choline/cholesterol liposomes. The peaks of radioactivity appeared in bile 30 min after the HDL or liposome injection and after 210 min for the LDL injection. The kinetic behavior of the cholesterol carried by the liposomes was quite similar to that of cholesterol carried by HDL. Cholesterol carried by HDL was metabolized in bile salts faster than that carried by LDL: cholesterol-HDL or cholesterol-liposomes contributed to the same extent to the secretion of bile cholesterol (15 and 11%, respectively, of the injected dose), LDL (20% of the injected dose). However, the main part of [14C]cholesterol from HDL, LDL or liposomes was metabolized in bile salts. Thus, cholesterol from an exogenous source seemed to be used mainly as a substrate for bile salts. Our study revealed a difference between the hepatic metabolism of HDL, liposomes and LDL in the rat: the kinetic difference between the secretions of the radioactive compounds in bile may be explained by differences in assimilation, intracellular pathways or bile secretion.
Animals↗
Combined effects of chlorpromazine and high fat diet on lipid levels and enzyme activities in bile, liver and plasma of Wistar rats.
The effects of high fat diet and injection of chlorpromazine on bile lipid secretion were studied in the rats fed a control diet (C), a saturated fat, high cholesterol diet (S) and a polyunsaturated fat, high cholesterol diet (PU). As compared to controls, injection of chlorpromazine in the S and PU diet groups caused no appreciable change in the level of bile salts and bile phospholipids. Chlorpromazine did however enhance bile cholesterol, especially in the PU group, and lower secretion of lysosomal enzyme (beta-glucuronidase) into bile. Impairment of lysosomal enzyme secretion but not of bile lipid secretion suggests that the lysosomal activity is not directly involved in the bile secretion mechanism. These data point up the risks of using chlorpromazine therapy in association with a diet high in fat and cholesterol.
Animals↗
Hydrolysis of intralipid by pancreatic lipase and phospholipase A2-gel filtration studies.
Intralipid was incubated with pancreatic lipase (EC 3.1.1.3) and/or phospholipase A2 (EC 3.1.1.4) at two bile salts/phosphatidylcholine molar ratios and at two different triglyceride hydrolysis rates using various amounts of lipase. Incubations were studied by gel filtration. Results show: During lipase action, three phases of lipids coexist: an emulsified phase, a micellar phase and an intermediate heavy phase sized between the two others. The equilibrium between each phase is dependent upon the bile salts concentration. Under these conditions, pancreatic lipase was at 60% bound to the emulsified phase, whereas pancreatic phospholipase A2 was bound at 94% to the micellar phase.
Animals↗
Effect of wheat bran, pectin and cellulose on the secretion of bile lipids in rats.
We assayed the lipid content of bile from rats that had been fed either a standard diet (5% fat) or a high fat diet (25% fat, 1.2% cholesterol) in the presence or in the absence of various dietary fibers (namely, wheat bran, pectin and cellulose). The cholesterol concentration in bile from rats fed the high fat diet plus wheat bran or pectin was lower than that of the rats fed the high fat, high cholesterol diet without fiber. Bile phospholipids did not vary significantly from one group to another. In comparison to the standard diet, the high fat, high cholesterol diet led to a greater ratio of primary to secondary bile salts and a higher level of glycoconjugates. The observed differences may be explained by a variation in the metabolism of bile salts brought about by the difference in diet.
Animals↗
Acute effects of filipin on the plasmic, hepatic, and biliary cholesterol of the rat.
Twenty-one male Wistar rats, 13 weeks old, were fed ad libitum hyperlipidic diets (28% fats) loaded with cholesterol (1.2%) for 5 weeks. One group of 11 rats was fed saturated fats (diet group "S") and another group of 10 rats was fed polyunsaturated fats (diet group "PU"). On the day they were sacrificed 10 of the rats were injected intravenously with 1 mg of filipin. Contrary to the rats in diet group "PU," the rats in diet group "S" treated with filipin presented certain characteristics that were not found in the nontreated group: They provided evidence of biliary cholestasis accompanied by a decline in the level of secretion of bile salts and phospholipids into bile. The concentrations of both free and esterified cholesterol in plasma fell and the amount of (esterified) hepatic cholesterol rose, although there was no change due to the filipin in the amounts of hepatic phospholipids. Explanatory hypotheses for these phenomena were considered, first, at the site of plasma membranes where filipin binds selectively to the cholesterol in the membrane, causing a disruption which probably disturbs the absorbance of circulating lipoproteins, especially that of hepatocyte cells, particularly in diet group "PU." Second, the effects of filipin on subcellular membranes seem to disturb the secretion of lipids and lipoproteins into bile and plasma, especially in diet group "S." Last, at the intracellular level, filipin appears to have a blocking effect on the organelles involved in biliary lipid secretion. The activity of certain enzymes such as cholesterol esterase may also be blocked, particularly in diet group "S," which would explain the accumulation of esterified cholesterol in liver.
Alanine Transaminase↗
The apoprotein fraction of the bile lipoprotein complex: isolation, partial characterization and phospholipid binding properties.
A bile apoprotein fraction (Apo BLC) was isolated by preparative isoelectric focusing (I.E.F.) from the detergent-free form of the bile lipoprotein complex (BLC). Analytical I.E.F. of Apo BLC yields a characteristic and reproducible pattern of two narrow acidic bands (pI 4,8-5,0). This apoprotein presents a strong tendency to undergo self-aggregation in aqueous buffer. A low molecular weight constituent of Apo BLC has been isolated after gel filtration, its mean Mw is estimated by SDS-PAGE at 7,500 daltons. The binding capacity of Apo BLC for phospholipids was investigated on dimyristoylphosphatidylcholine liposomes by gel filtration and zone electrophoresis. The resulting structures, larger than the original single-shelled vesicles, acquire and anodic electrophoretic mobility. Apo BLC has a weaker affinity for lysophosphatidylcholines: these phospholipids decrease the degree of aggregation of the apoprotein. These studies contribute additional data concerning the high affinity of Apo BLC for phosphatidylcholines, which are the major phospholipid constituents of bile. The discussion deals with the fact that association of Apo BLC with bile phosphatidylcholines may present some implications in the pathogeny of LpX and in the process of intestinal fat absorption.
Apolipoproteins↗
[Choice of bread].
Bread can vary according to the flours used, extraction rate of fermentation methods, but the wast majority of French people usually consume white bread made with wheat flour. Size more than composition is the main criterion in the choice of bread. The choice of loaves with a large diameter corresponds to the traditional consumer in rural areas, but the general tendency is in favour of long loaves with a maximum of crust. This shape is more related to the qualities sought by consumers who want a "light", "crusty", well-baked (golden brown) loaf. Thus they are more interested in the consistency than in the taste, as bread is now only an accessory to a well-flavoured dish. Despite the large drop in the consumption of bread, this search for a good consistency is strong enough to justify quite frequently a detour to a baker whose quality of bread is better. However, this desire for quality does not seem to lead to a larger individual consumption. For various reasons, since the beginning of this century, man has lost his "taste for bread" and any improvement in the "taste of bread" would not be sufficient to make him find it again.
Bread↗
[Consumption of bread and its substitutes].
Over the years, the consumption of bread has dropped considerably. A consumer survey of 3 109 people of all ages undertaken in several regions in France has revealed different criteria of variation enabling us to understand better the way in which this drop has taken place. The consumption of various foodstuffs replacing bread such as "biscottes" and"croissants" has also been noticed. In 1972, the average consumption of bread was 166 grams per person per day, but this is subjected to considerable variations. The sample reveals 9 p. 100 non-consumers, but 30 p. 100 men and 8 p. 100 women eat more than 250 grams per day. The drop in the consumption of bread is generally linked with an increase in sedentary life. This marked restriction in glucids contained in cereals can have important effects on health as it upsets the balance of the energy intake.
Bread↗
[Why is bread consumption decreasing?].
In France bread plays a very special and ambivalent role among our foodstuffs because of the considerable drop in its consumption, its alleged harmful effects on our health and the respect in which it is traditionally held. More than half the 1 089 adults interviewed in this study say they have decreased their consumption of bread in the last 10 years. The reasons given vary according to age, body weight and urbanization level. The main reasons given for this restriction are the desire to prevent or reduce obesity, the decrease in physical activity, the general reduction in food consumption and the possibility of diversifying foods even further. Moreover, the decreasing appeal of bread in relation to other foods, as well as a modification in the structure of meals, in which bread becomes less useful to accompany other food, accentuate this loss of attraction. However, the respect for bread as part of the staple diet remains very acute as 95 p. 100 of those interviewed express a reluctance to throw bread away, more for cultural than economic reasons. Mechanization and urbanization having brought about a decrease in energy needs, the most common alimentary adaptation is general caloric restriction by which glucids, and especially bread, are curtailed.
Adult↗
[Changes in weight of fresh and dried vegetables on cooking].
The present study represents part of a more important work relative to normal food refuse and change of weight of varied food according to different ways of cooking. The study has been realized on vegetables and some fruits of frequent utilization in the population. It was accomplished by 25 voluntary housekeepers from Paris and Marseille during a whole year according to precise instructions about the method of weighings, every vegetable having to be weighed, three times at different intervals, during the year; 3203 weighings were mode corresponding to 2 399 kg of divers types of vegetables. The results have pointed out important variations according to the kinds of vegetables and methods of cooking. At boiling, the most utilized method, the variations of weight according to the weight before cooking are very important extending from + 10 p. 100, for Brussel sprouts and fresh flageolets at--25 p. 100 and--36 p. 100 for lettuce and endive, the last of weight being the highest for fine leaves vegetables, lesser for roots and tubers, and around zero for artichokes, french beans, cauliflower, aubergines. Other methods of cooking, through concerning a more limited number of kinds of vegetables have pointed out that "sauté" brings a higher loss for the vegetables studied; Similar observations can be made for braising and stewing, frying leads to the highest loss reaching--48 p. 100 for chips. However the weight of fresh pulses varies slightly at boiling and stewing, it is the same for potatoes. As for dry beans, the increase of weight is less important than the percentage curently utilized for the calculation of surveys, the loss of weight according to cooked fruits pears and apples is not high (about 10 p. 100). These results should be taken into consideration for the exploitation of food surveys, especially norvadays when surveys are made more often at home and at the hospital and concern the individual consumption either by weighing the food consumed at table in dining-room or on the tray of the patient, and also when surveys are realized by interrogatory, the food being then, cooked, without refuse. From this point of view the last two tables present the results for a practical utilization. The first one gives the different kinds of vegetables studied with every way of cooking observed, the numbers of weighings effected the weight corresponding to 100 g raw and the weight corresponding to 100 g cooked, the other one presents the kinds of vegetables classified according to importance of the variations of weight for different ways of cooking in connection with the weight before cooking.
Cooking↗