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Biomedical subjects

C Leitzmann

Publications and source records attributed to C Leitzmann.

32 records · Page 2Linked to original sources
PubMed1982

[EFfect of carob bean flour on the resorption of minerals and trace elements in man].

The effect of carob bean gum (9.5 g/1000 kcal, 4184 kJ) in the daily diet on the absorption of Ca, Fe, Zn and Cu was determined during a 4-week balance study in 2 male and 6 female healthy subjects, aged 19 to 25 years. A normal mixed diet was used, to which carob bean gum was added during food preparation for the last 2 weeks of the study. The absorption of minerals and trace elements was calculated as the difference between dietary intake and fecal excretion. The ingestion of carob bean gum caused a significant reduction in the absorption of Ca, Fe and Zn when compared to the control diet, while the absorption of Cu remained unchanged.

Adult↗
PubMed1978

Changes in the red blood cell membrane in protein-calorie malnutrition.

Ten children with protein-calorie malnutrition (five with kwashiorkor, three with marasmus, and two with marasmic-kwashiorkor) were studied at hospital admission and during recovery for evidence of changes in red blood cell lipids, osmotic fragility, and chromium survival. On admission, the children had significantly higher-than-normal red blood cell membrane cholesterol and phospholipid, and an elevated cholesterol:phospholipid ratio. Both red blood cell osmotic fragility and red cell survivals were depressed. These measurements returned to normal limits with recovery.

Child, Preschool↗
PubMed1975

Plasma vitamin A, retinol-binding protein and prealbumin concentrations in protein-calorie malnutrition. III. Response to varying dietary treatments.

Plasma vitamin A, retinol-binding protein, and prealbumin concentrations have been studied in 38 northern Thai children with protein-calorie malnutrition (PCM). The 4-week study period consisted of 1 week of stabilization followed by 3 weeks of treatment with formula diets varying in their protein and calorie content. The stabilization period comprised 7 days of initial treatment with fluids, antibiotics, and a gradually increasing intake of protein and calories to a final level of 1 g protein and 100 kcal/kg of body weight. During this period vitamin A, retinol-binding protein and prealbumin levels all showed significant increases compared to admission values, whereas plasma albumin and total protein did not change. During the subsequent 3 weeks, the effects of four different dietary regimens, with daily calorie and protein intakes of 100 or 175 kcal/kg and 1 or 4 g/kg, respectively, were studied. Significant increases in plasma total protein concentration were seen in each of the four test groups, and increases in plasma albumin and prealbumin were also seen in three of the four test groups, and increases in plasma albumin and prealbumin were also seen in three of the four test groups (all but the 175 kcal-1 g protein group). Significant increases in plasma vitamin A levels were not seen in any of the groups. The higher protein regimens (4 g/kg per day) resulted in much greater increases in plasma albumin and total protein levels than did the lower protein regimens. No significant differences in the changes in retinol-binding protein or vitamin A levels were apparent between the test groups. Sixteen additional children with both clinical vitamin A deficiency and protein-calorie malnutrition showed significant increases in total plasma vitamin A concentrations 24 hours after the intramuscular injection of 100,000 IU water-miscible vitamin A palmitate, without a change in plasma retinol-binding protein concentrations. These studies demonstrate that plasma retinol-binding protein and prealbumin concentrations are more rapidly responsive and sensitive to dietary protein intake than is plasma albumin concentration. Furthermore, the absence of a 24-hour rise in plasma retinol-binding protein after parenteral vitamin A provides further evidence that hepatic retinol-binding protein synthesis is impaired in protein-calorie malnutrition.

Blood Proteins↗
PubMedDate not supplied

The yeast spectrum of the 'tea fungus Kombucha'.

The tea fungus 'Kombucha' is a symbiosis of Acetobacter, including Acetobacter xylinum as a characteristic species, and various yeasts. A characteristic yeast species or genus has not yet been identified. Kombucha is mainly cultivated in sugared black tea to produce a slightly acidulous effervescent beverage that is said to have several curative effects. In addition to sugar, the beverage contains small amounts of alcohol and various acids, including acetic acid, gluconic acid and lactic acid, as well as some antibiotic substances. To characterize the yeast spectrum with special consideration given to facultatively pathogenic yeasts, two commercially available specimens of tea fungus and 32 from private households in Germany were analysed by micromorphological and biochemical methods. Yeasts of the genera Brettanomyces, Zygosaccharomyces and Saccharomyces were identified in 56%, 29% and 26% respectively. The species Saccharomycodes ludwigii and Candida kefyr were only demonstrated in isolated cases. Furthermore, the tests revealed pellicle-forming yeasts such as Candida krusei or Issatchenkia orientalis/occidentalis as well as species of the apiculatus yeasts (Kloeckera, Hanseniaspora). Thus, the genus Brettanomyces may be a typical group of yeasts that are especially adapted to the environment of the tea fungus. However, to investigate further the beneficial effects of tea fungus, a spectrum of the other typical genera must be defined. Only three specimens showed definite contaminations. In one case, no yeasts could be isolated because of massive contamination with Penicillium spp. In the remaining two samples (from one household), Candida albicans was demonstrated. The low rate of contamination might be explained by protective mechanisms, such as formation of organic acids and antibiotic substances. Thus, subjects with a healthy metabolism do not need to be advised against cultivating Kombucha. However, those suffering from immunosuppression should preferably consume controlled commercial Kombucha beverages.

Fermentation↗