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Biomedical subjects

K Herrmann

Publications and source records attributed to K Herrmann.

At least 145 records · Page 8Linked to original sources
PubMed1976

Risk of congenital abnormality after inadvertent rubella vaccination of pregnant women.

The risk to a fetus after rubella vaccination of its mother is unknown. The Center for Disease Control has compiled information from the pregnancies of 343 women inadvertently given rubella vaccine shortly before or after conception. The pregnancies of 145 women were terminated by therapeutic abortion, and rubella vaccine virus was recovered from the products of conception of nine women, including six of the 28 known to be seronegative to rubella at the time of vaccination. None of the 172 infants carried to term had either clinical or serologic evidence of rubella infection, including 38 infants of women known to be susceptible and 12 additional women estimated to be susceptible at the time of rubella vaccination. On the basis of the binomial distribution, the maximum risk of fetal infection after maternal rubella vaccination is between 5 and 10 per cent. The actual risk is probably less.

Abortion, Therapeutic↗
PubMed1976

[On the occurrence of proanthocyanidins, leucoanthocyanidins and catechins in vegetables (author's transl)].

22 species of vegetables grown in Germany were investigated and only rhubarb contained (+)-catechin besides traces of (-)-epicatechin. The catechin concentrations were lower in the stalks than in the leaves and decreased during plant growth. Proanthocyanidins (dimers and oligomers of polyhydroxy-flavan-3-ols) were only found in the testa of broad beans, beans, and peas with coloured flowers, and in rhubarb stalks. Leucoanthocyanidins (polyhydroxy-flavan-3,4-diols) could not be found in any vegetable.

Flavonoids↗
PubMed1976

[The phenolics of fruits. VIII. Changes in flavonol concentrations during fruit development (authors transl)].

In black currants the contents of quercetin- and especially of myricetin glycosides increased during ripeness very considerably. The myricetin level in ripe fruits of cultivated blueberries and the quercetin level in ripe berries of privet was higher than in unripe. However, the concentrations of kaempferol and quercetin glycosides were in most of the fruits (e.g. red and white currants, sour cherries, plums, cultivated blueberries, elderberries) smaller than in unripe fruits. Anthocyanin formation is therefore not combined with an accumulation of flavonols (perhaps with the exception of myricetin).

Flavonoids↗
PubMed1976

[Flavonols and flavones of vegetables. VI. On the changes of the flavonols of onions (authors transl)].

The epidermis of onion scales exclusively contains glucosides of quercetin as flavonols, while the dry outer skins contain quercetin in the free state mainly. First spiraeoside (quercetin-4'-glucoside) is built; the formation of diglucosides follows during storage and increases continously. The mesophyll appears to be free of flavonols. The flavonol concentration decreases from the outer to the inner scales, with higher levels in the outer than in the inner epidermis. In the green leaves the flavonol synthesis is light-dependent and also kaempferol glucosides are formed beside quercetin glucosides, but not spiraeoside and the known diglucosides of the scales. During drying on the field an accumulation of flavonols takes place in the drying leaves. This production is associated with the formation of free quercetin and spiraeoside, but not of free kaempferol.

Flavonoids↗
PubMed1976

[Flavonols and flavones of vegetables. VII. Flavonols of leek, chive and garlic (author's transl)].

Green leaves of leek and chive mainly contain kaempferol glycosides, with mono- and di-glycosides dominating in leek and di- and tri-glycosides in chive. In leek glucose is dominant as sugar component compared to xylose; in chive we found glucose and galactose. Kaempferol-3-beta-D-glucoside and kaempferol-3-xylosyl-beta-D-glucoside were isolated from leek and the 3-beta-D-glucosides of kaempferol, quercetin and isorhamnetin as by-glycosides from chive. In leek traces of quercetin-3-glucoside were identified by tlc, but no spiraeoside (quercetin-4'-glucoside) could be detected in the two species. The bulbs of garlic and leek contain only few milligram of glycosides of kaempferol and quercetin per kg fresh weight.

Flavonoids↗
PubMed1976

Size of primary transcripts in Ehrlich ascites cells as measured by tetraphosphate determination.

A method for the quantitation of 5"-tetraphosphate ends in 32P-labeled RNA has been developed. The tetraphosphate content of different RNA fractions obtained from Ehrlich ascites cells labeled with 32P for different lengths of time has been determined. Ribosomal RNA and poly(U)-binding RNA, labeled for long periods, (mRNA) lack 5'-terminal tetraphosphate. 5S RNA, pulse labeled 4-5S RNA, and poly(U)-binding hnRNA (heterogeneous nuclear RNA) do contain tetraphosphate. From the amount of the tetraphosphate, molecular weight data can be calculated for these RNA fractions which agree with independent determinations by denaturing gel electrophoresis. The results demonstrate that the majority of the poly(A) containing hnRNA molecules are small (less than 28S) and contain the tetraphosphate of the primary transcript. Therefore, they do not originate from the 3'-end of large molecules by processing events.

Adenine Nucleotides↗
PubMed1975

[On the phenolic acids of vegetables. IV. Hydroxycinnamic acids and hydroxybenzoic acids of vegetables and potatoes (author's transl)].

Lettuce, endive and chicory exclusively, cornsalad and sweet fennel almost exclusively contain caffeic acid derivatives beside traces of ferulic acid. Parsley exclusively and spinach almost exclusively show p-coumaric acid derivatives. Compared to root, fruit and seed vegetables the contents of phenolic acids in green leaves are considerably high. Rhubarb is the only vegetable, which contains gallic acid (chief phenolic acid) beside hydroxycinnamic, protocatechuic and vanillic acid derivatives. Furthermore hydroxybenzoic acid derivatives (salicylic, gentisic and vanillic acid) occur in cornsalad, sweet fennel, parsley and spinach in small concentrations; cornsalad shows p-hydroxybenzoic acid (ca. 20 mg/kg). Onions (Allium cepa) contain almost only protocatechuic acid beside small amounts of p-hydroxybenzoic and vanillic acid. In the outer dry coloured skins protocatechuic acid reaches concentrations up to 2% of plant material; the internal pulpy tissues show lower concentrations (ca. 20 mg/kg). On the contrary to the bulbs the green leaves of onions like chive and leek contain almost exclusively compounds of ferulic and p-coumaric acid. Garlic even shows a different phenolic acid pattern of skins and internal tissues. The caffeic acid derivatives of potatoes are mainly localized to a 1--2 mm thick outer layer. The different localization of phenolic acids in the different parts of vegetable plants is discussed.

Caffeic Acids↗
PubMed1975

[Flavonols and flavones of vegetables. V. Flavonols and flavones of root vegetables (author's transl)].

Root vegetables contain flavon(ol) glycosides in tracers up to small amounts, while the level of their leaves are in part considerable (to more than 1 g/kg, calculated as aglycon). Radish, rutabagas, scorzoneras, and beets contain less than 1 mg/kg kaempferol and/or quercetin; carrots less than 1 mg/kg apigenin and luteolin; celery roots ca. 75 mg apigenin/kg and 14 mg luteolin/kg; horseradish about 20 mg kaempferol/kg and small radish 1-10 mg kaempferol/kg, whereby all these flavones and flavonols occur as glycosides in the vegetables. In leaves of small radish, variety "Eiszapfen", we found besides isoquercitrin (quercetin-3-glucoside) a quercetin-3-0-diglycoside and a kaempferol-0-diglycoside, both with the sugars rhamnose and arabinose, by tlc.

Arabinose↗
PubMed1975

[On the phenolic acids of vegetables. II. Hydroxycinnamic acids and hydroxybenzoic acids of fruit and seed vegetables (author's transl)].

Fruits of solanaceae (tomatoes, eggplant, and sweet peppers) almost exclusively contain hydroxycinnamic acid derivatives with caffeic acid dominating. Fruits of cucurbitaceae (cucumbers, melons, pumpkins, and zucchini) are extraordinary, because they show very low concentrations of phenolic acids (up to 10 mg/kg) accumulated in the peels. Peas and broad beans have relatively small contents of phenolic acids too. Their husks show like beans considerable concentrations of hydroxycinnamic acid derivatives with dominating p-coumaric acid. In the group of hydroxybenzoic acids derivatives of salicylic, gentisic and vanillic acid could be determined frequently, but mostly as traces.

Caffeic Acids↗
PubMed1975

[On the phenolic acids of vegetables. III. Hydroxycinnamic acids and hydroxybenzoic acids of root vegetables (author's transl)].

In carrots, celeriac, scorzoneras, and horse radish caffeic acid, in small radishes p-coumaric acid, in beets ferulic acid and in radishes probably ferulic acid is dominating after hydrolysis. The contents of phenolic acids in the roots are much smaller than in the corresponding leaves. Carrots, small radishes, horse radish and partially scorzoneras show higher concentrations of phenolic acids in outer tissue layers. In contrary to hydroxycinnamic acid derivatives the contents of hydroxybenzoic acid derivatives (p-hydroxybenzoic, vanillic, salicylic and gentisic acid) mostly were small. Partially hydroxycoumarins (aesculetin and scopoletin) identified.

Caffeic Acids↗
PubMed1975

[On phenolic acids of vegetables. I. Hydroxycinnamic acids and hydroxybenzoic acids of brassica-species and leaves of other cruciferae (author's transl)].

The contents of phenolic acids in vegetables of the species Brassica almost totally consist of hydroxycinnamic acid compounds. In contrary to other species of vegetables sinapic acid is dominant. Leaves of radish (Rhaphanus sativus var. sativus and var. niger) mainly contain compounds of caffeic and p-coumaric acid; leaves of horse radish show only traces of hydroxycinnamic acids. In the group of hydroxybenzoic acid derivatives traces of salicylic and gentistic acid could be determined in almost all species and frequently vanillic acid. Protocatechnic acid was only identified in red cabbage, especially in the head, syringic acid in gardencress and p-hydroxybenzoic acid in horse radish leaves. No other hydroxybenzoic acids or hydroxycoumarins could be detected.

Caffeic Acids↗
PubMed1975

The phenolics of fruits. VII. The phenolics of cherries and plums and the changes in catechins and hydroxycinnamic acid derivatives during the development of fruits.

Quantitative data of hydroxycinnamic acids, hydroxybenzoic acids and hydroxycoumarins (after hydrolysis of derivatives) and of catechins are given. -Large quantities of catechins and hydroxycinnamic acid derivatives are found in the young fruit. Related to mg per kg fresh weight these concentrations soon decline sharply, especially during the progressive growth of the fruits. Related to mg per fruit, the concentrations of catechins increase progressively with fruit development, showing a loss when reaching maturity. The concentrations of hydroxycinnamic acids increase in a similar manner, but show in part a remarkable loss when examined after removal of the harder seeds.

Benzopyrans↗