PubMed Health⌕ Search

Biomedical subjects

E Baumgartner

Publications and source records attributed to E Baumgartner.

15 recordsLinked to original sources
PubMed1991

[Computerized tomography of the female thorax after mastectomy: the most important topometric data from the viewpoint of radiation].

The author analysed postoperative CT images of 77 patients operated on carcinoma of the breast and performed topometric measurements on the level of sternoclavicular joints parasternal, and in the centre line of the sternum in the height of the second and sixth intercostal space as well as on the thorax wall medioclavicular and on the forepart of the axillar line. The values measured corresponded to the literary data in general except those of the second intercostal space and of the axilla. The author stresses the necessity of CT series when making radiation planning of breast cancer.

Breast Neoplasms↗
PubMed1990

[The radiation reaction of the lung following the treatment of breast carcinoma with telecesium--the correlation with the dose-time relationship].

51 mamma carcinoma patients underwent postoperative telecaesium irradiation (50 Gy). Chest radiograms were taken preceding the treatment and following it by eight to ten weeks. By reason of the results it can be supposed, that the unavoidable lung reaction due to radiotherapy can be decreased and partly avoided by adequate fractionation.

Breast Neoplasms↗
PubMed1986

[Detection of wheat gliadins in heated food by reversed-phase high-pressure liquid chromatography].

To recognize and determine the wheat gliadins in unheated gluten-free food for coeliac patients the immunological methods such as ELISA can be used. In heated food (above 80 degrees-90 degrees C) these methods fail wholly or in part to achieve the quantitative determination of wheat gliadin. The changes in protein patterns after heat treatment are also revealed by the RP-HPLC of wheat gliadins and some peaks appear, which are characteristic for heat treated wheat flour. Using these peaks, about 2% admixture of wheat flour (T. aestivum, T. durum) as well as of rye flour can be detected. In foods which contain more than 50% skim milk the addition of only at least 5% of these flours can be detected. The ethanolic extracts of foods were concentrated by freeze-drying prior to analysis by HPLC. The ethanol-soluble non-dialysable food components affect the quantitative determination of wheat or rye proteins by means of peak areas. Selective enrichment is a possibility. The RP-HPLC-analysis of ethanol-soluble proteins makes it possible to detect heated flours of wheat and rye (cooked, roller-dried, extrusion-cooked) in glutenfree food.

Animals↗
PubMed1985

[Determination of wheat gliadins in food with ELISA].

Two Sandwich-ELISA methods suitable for quantitative determination of wheat alpha-gliadin and whole gliadin (i.g. alpha-, beta-, and gamma-gliadin) in unheated gluten-containing and gluten-free foods are described. An optimal method for extraction of gliadin from foods was developed. Foods are extracted with 70% ethanol except those containing cocoa, where 3 M-urea and 10% casein were added prior to extraction. Wheat flours are extracted at room temperature or at 40 degrees C, gluten-free foods at 40 degrees C. The recovery of added gliadin (0.1% wheat flour) is at least 80% in foods without cocoa, at least 70% in cocoa-containing foods (1% wheat flour added). Both methods are highly specific for wheat, cross-reactions e.g. with rye are insignificant. The sensitivity assay of the assay in buffer is 0.5 ng/ml alpha-gliadin an 10 ng/ml whole gliadin and it can be decreased by prolonged incubation with sample. The unspecific effect of food components is discussed; it can be eliminated to a large extent.

Animals↗
PubMed1985

[Analysis of whole gliadin from untreated and heat-treated flour with phase inversion high pressure liquid chromatography].

The gliadins from various wheat flours either untreated or heated (baking, cooking, roller-drying, extrusion-cooking) were extracted with 70% ethanol and analysed by RP-HPLC. When flours are heated below 80 degrees C the chromatograms showed no significant change. At temperatures about 80-90 degrees C a peak appeared in all samples (with the exception of durum wheat) at a retention time of 35 min (peak 35) or, if already present, become more pronounced. A further increase in temperature or treatment time resulted in an increase in this peak whereas the peaks of the more strongly bound gliadins slowly disappeared. In the gliadins of the bread crust the amount of peak 35 decreased again. Similarly, changes were observed in the distribution of the apparent molecular weights of gliadins from heated flours by using gel electrophoresis (SDS-PAGE). At temperatures about 80-90 degrees C the bands between 50-62 kD (under reducing conditions) appeared or become stronger. Their intensity increased with increasing time and treatment temperature whereas the lower molecular weight bands slowly disappeared. Peak 35 may be useful as an indicator of gliadin in heat-treated "gluten-free" foods.

Bread↗
PubMed1985

[Determination of staphylococcal enterotoxins A, B and C in foods using ELISA with labeled antigen].

The competitive ELISA (polystyrene balls) with labeled antigen according to Stiffler-Rosenberg and Fey (1978) was applied to the analysis of Staphylococcal enterotoxins (SE) A, B and C in food to see if the enterotoxin concentration corresponding to maximum limit for SEA and SEB (1 ng/g food and 10 ng/g food respectively) could be measured. The effect of various food ingredients on the quantitative determination of SE in single-step and two-step variants of competitive ELISA was investigated. Generally, the effect of food was the lowest in extracts of cheeses and the highest in extracts of meats and pasta products. All enterotoxins were equally affected. However, within the same type of food significant differences in binding of both labeled and unlabeled antigen were found. The effect of food components often depended on the assay variant; the extracts of cheese gave better results in the two-step and the extracts of pasta better results in the single-step ELISA. In some weak-positive extracts, false positive results could not be excluded. In the samples of cheese which were involved in food poisoning exclusively the enterotoxin type A was found (up to 30 ng/g). The recovery of added SE (1-10 ng/g food) ranged from 50-70% in cheese and was about 70% in pasta foods. The assay sensitivity in buffer ranged from 0.2 ng/ml for enterotoxins A and B and 0.3 ng/ml for enterotoxin C (20 ml sample) to 0.5 ng/ml for A and B and 0.6 ng/ml for C (5 ml sample) to 1 ng/ml for A and B and 2 ng/ml for C (1 ml sample). In food, especially in meat and pasta the detection limit was often higher. With some exceptions the required sensitivity for enterotoxin A (1 ng/g) could only be reached in cheese.

Cheese↗
PubMed1985

[Determination of staphylococcal enterotoxins A, B, C and D in foods using sandwich ELISA with labeled antibody].

The noncompetitive Sandwich-ELISA (polystyrene balls) with labelled antibody for staphylococcal enterotoxins (SE) A, B, C, and D according to Fey et al. (1984), which have recently been introduced commercially, was applied to analysis of foods. The effect of various food ingredients on the quantitative determination and recovery of SE was investigated. The unspecific effect of food components which, in some cases, caused false-positive results in the competitive ELISA was less frequent. Nevertheless, the differences in binding of unlabeled antigen between buffer and food were still observed. Using ELISA microtiter plates the effect of food components was less pronounced. Enterotoxin type A or a mixture of A and D were dominant in foods which were involved in food poisoning (about 150 samples). In meat the recovery of SE added (1-10 ng/g) ranged from 30-60%. The assay sensitivity in buffer ranged from 0.1 ng/ml for enterotoxins A, B, C and D (5 ml sample) to 0.2 ng/ml for enterotoxins A-D (1 ml sample) using polystyrene balls and was 1 ng/ml for enterotoxins A-D using ELISA plates. In foods the detection limit was occasionally higher. The required sensitivity for enterotoxin A (maximum limit 1 ng/g) could mostly be reached. Because of the differences in antigen binding in buffer and in various food extracts the determination of the enterotoxin content in this range is laborious.

Cheese↗
PubMed1979

Rapid and simple determination of aflatoxin M1 in milk in the low parts per 10(12) range.

A method for extracting aflatoxin M1 from milk is proposed in which the use of disposable Extrelut clean-up columns simplifies the analysis considerably in comparison with existing methods. The quantitative determination is based on one-dimensional thin-layer chromatography and fluorescence densitometric measurement. The detection limit is 5 ppt (parts per 10(12)) in milk and the recovery is 78 +/- 4% at a level of 50 ppt.

Aflatoxins↗
PubMed1979

Determination of food preservatives and saccharin by high-performance liquid chromatography.

The quantitative analysis of benzoic and sorbic acid, methyl, ethyl and propyl esters of p-hydroxybenzoic acid and saccharin in foodstuffs is described. These compounds are quantitatively extracted with disposable clean-up columns packed with Extrelut and simultaneously determined by high-performance liquid chromatography on reversed-phase columns. Complicated matrices such as cheese, cake, ketchup and chocolate were tested and recoveries were generally better than 95% in the concentration ranges normally used in the food industry.

Benzoates↗
PubMed1978

[The quantitative analysis of the mycotoxin patulin in fruit juices by high-pressure liquid or thin-layer chromatography (author's transl)].

A new method determining patulin in apple and grape juice is proposed. The juice is extracted with an Extrelut column and the quantitative determination is made by high-pressure liquid or thin-layer chromatography with lower limits of 5 and 20 ppb (10(9)), respectively. The recovery is more than 90%. Compared with other methods the proposed procedure is faster, needs less solvents and is therefore suitable for serial investigations.

Beverages↗
PubMed1978

[Chromosomal changes following irradiation with small doses (author's transl)].

The authors examined the chromosomes of 20 patients who underwent thyroid investigations. Leucocyte cultures from peripheral blood were studied immediately before the indtroduction of 131I, and again after 48 hours. The results indicate that a total body dose of 0.05 rad increases chromatid damage as well as increasing the incidence of labile chromosome changes.

Adult↗