Biomedical subjects
Publications and source records attributed to R D Pace.
An immunosensing device, comprising a lipid membrane incorporating ion channels tethered to the surface of a gold electrode, has been reported [Cornell, Braach-Maksvytis, King, Osman, Raguse, Wieczorek and Pace (1997) Nature (London) 387, 580-583]. The present article describes key steps in the assembly of the device and provides further evidence for its proposed sensing mechanism.
This study determined whether phytic acid in sweet potato greens influences the bioavailability of zinc in young adult rats used as models for adult humans. A control diet (AIN-93M), two AIN-93M diets with pure phytic acid (PA) at 0.2% or 0.4%, and four diets with Georgia Jet or TU-82-155 dried blanched greens at 7.5% or 15% were fed to seven groups of 7-week male Harlan-Sprague rats for 21 days. Weight gains were generally not affected by PA concentration, were lower in the rats fed with sweet potato greens than in the control rats, and were similar in the rats fed with pure PA or control diet. Feed intake utilization, as indicated by the total weight gain per total feed intake, was almost similar in the different rat groups. Bone (femur, tibia) and organ (kidney, liver, lung, spleen) weights, except the heart weights, were similar for all diet groups. Their zinc concentrations were generally not affected by PA concentration but depended on the PA source.
Sweet potato is one of the crops selected for NASA's Advanced Life Support Program for potential long-duration lunar/Mars missions. This article presents recipes of products made from sweet potato and determines the consumer acceptability of products containing from 6% to 20% sweet potato on a dry weight basis. These products were developed for use in nutritious and palatable meals for future space explorers. Sensory evaluation (appearance/color, aroma, texture, flavor/taste, and overall acceptability) studies were conducted to determine the consumer acceptability of vegetarian products made with sweet potato using panelists at NASA/Johnson Space Center in Houston, TX. None of these products including the controls, contained any ingredient of animal origin with the exception of sweet potato pie. A 9-point hedonic scale (9 being like extremely and 1 being dislike extremely) was used to evaluate 10 products and compare them to similar commercially available products used as controls. The products tested were pancakes, waffles, tortillas, bread, pie, pound cake, pasta, vegetable patties, doughnuts, and pretzels. All of the products were either liked moderately or liked slightly with the exception of the sweet potato vegetable patties, which were neither liked nor disliked. Mean comparisons of sensory scores of sweet potato recipes and their controls were accomplished by using the Student t-test. Because of their nutritional adequacy and consumer acceptability, these products are being recommended to NASA's Advanced Life Support Program for inclusion in a vegetarian menu plan designed for lunar/Mars space missions.
Sweet potato has been selected as one of the crops for NASA's Advanced Life Support Program. Sweet potato primarily provides carbohydrate--an important energy source, beta-carotene, and ascorbic acid to a space diet. This study focuses on menus incorporating two sets of sweet potato recipes developed at Tuskegee University. One set includes recipes for 10 vegetarian products containing fom 6% to 20% sweet potato on a dry weight basis (pancakes, waffles, tortillas, bread, pie, pound cake, pasta, vegetable patties, doughnuts, and pretzels) that have been formulated, subjected to sensory evaluation, and determined to be acceptable. These recipes and the other set of recipes, not tested organoleptically, were substituted in a 10-day vegetarian menu plan developed by the American Institute of Biological Sciences (AIBS) Kennedy Space Center Biomass Processing Technical Panel. At least one recipe containing sweet potato was included in each meal. An analysis of the nutritional quality of this menu compared to the original AIBS menu found improved beta-carotene content (p<0.05). All other nutrients, except vitamin B6, and calories were equal and in some instances greater than those listed for NASA's Controlled Ecological Life Support Systems RDA. These results suggest that sweet potato products can be used successfully in menus developed for space with the added benefit of increased nutrient value and dietary variety.
The alpha-carotene, beta-carotene and total provitamin A carotenoids and the effect of traditional processing practices on the retention of these provitamins were studied using amaranth, cowpea, peanut, pumpkin and sweet potato leaves. Results of this study indicated that the content of total carotenoids, beta-carotene and alpha-carotene were in the range of 26.79-44.74 mg, 4.16-19.12 mg, and 0.99-10.26 mg per 100 g of dry vegetables, respectively. The vitamin A activities were 4.042, 3.124, 0.829, 2.025 and 1.581 mg RE per 100 g of dry amaranth, cowpea, peanut, pumpkin and sweet potato leaves, respectively. The traditional processing practices of sun drying and storage in ventilated containers resulted in a significant (p < 0.05) decrease in the concentration of total carotenoids, beta-carotene and alpha-carotene for all the vegetables. Conventional blanching and cooking resulted in a significant (p < 0.05) increase in the concentration of carotenoids in the cowpea, peanut and pumpkin leaves while in amaranth and sweet potato greens, thermal processing resulted in a significant (p < 0.05) decrease in the concentration of these nutrients.
The effect of blanching on the antinutritional content was studied in cabbage, turnip, collard, sweetpotato and peanut leaves. All the vegetables contained various amounts of phytic acid, tannic acid and/or oxalic acid. Tannic acid was found in largest amounts ranging from 1266.00 mg/100 g in cabbage to 491.00 mg/100 g in sweetpotato. Phytic acid content ranged from 0.31 mg/100 g in sweetpotato to 3.97 mg/100 g in collard. Oxalic acid was in trace amounts in cabbage and turnip; but high concentrations were found in sweetpotato (469.67 mg/100 g) and peanut greens (407.00 mg/100 g). Levels of both tannic acid and phytic acid were significantly (p < 0.05) reduced by conventional and microwave blanching methods while oxalic acid levels were not significantly (p < 0.05) reduced in most of the treatments by either of the blanching methods. In general, blanching is recommended as an effective method for reducing the antinutritional factors in green vegetables, however, further investigation on the heating times for both conventional and microwave blanching methods has been suggested.
Proximate composition, mineral content and the effect of traditional processing practices on the retention of ascorbic acid, riboflavin and thiamine were studied using amaranth, cowpea, peanut, pumpkin and sweetpotato leaves. Results of this study indicated that, crude protein, crude fat, carbohydrate and ash contents were in the range of 20.64--46.56 percent, 2.57--4.34 percent, 35.43--63.50 percent and 8.92--15.69 percent respectively. The mineral content per 100 g of fresh vegetables was in the range of 83.64--229.34 mg, 145.97--780.19 mg, 11.5--2l.31 mg, 43.02--110.30 mg, 0.96--5.90 mg and 0.40--2.24 mg for Ca, K, Na, Mg, Fe and Zn respectively. For ascorbic acid, riboflavin and thiamine, concentrations in 100 g of fresh vegetables were in the range of 43.78--89.00 mg, 0.62--1.71 mg and 0.09--0.30 mg respectively. The traditional processing practices of sun/shade drying and storing in ventilated containers resulted in a significant (P <0.05) decrease in ascorbic acid, riboflavin and thiamine for all vegetables. Conventional blanching and cooking for up to 15 minutes resulted in a significant (P <0.05) increase in riboflavin content in cowpea, peanut and pumpkin greens while in amaranth and sweetpotato leaves, thermal processing resulted in a significant (P <0.05) decrease in the vitamin. Based on the results of this study, the vegetables were good dietary sources of minerals, carbohydrate and protein.
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Rabbits parasitized by Obeliscoides cuniculi were used as models for stomach worm parasitism in ruminants. A 3 X 4 randomized complete block design containing three levels of of infection (NI, no infection; LI and HI, infections produced by 1,800 and 30,000 larvae, respectively) and four levels of diet (PC, high protein and carbohydrate; pc, low protein and carbohydrate; Pc, high protein, and low carbohydrate; pC, low protein and high carbohydrate) was replicated four times. Mean weight gains for rabbits on diets pc or PC were not influenced by infection level, whereas LI rabbits on diets Pc and pC gained as well as the NI animals and more than the HI ones. Only HI rabbits exhibited anorexia. NI and LI rabbits has positive feed conversion efficiencies, whereas those of HI rabbits were negative. The apparent digestibilities of organic matter, protein, and ash in rabbits with different infection levels varied with diet. Daily nitrogen balances were positive. The changes in concentrations of amino acids in the plasma typically associated with systemic, fever-producing infections or with starvation or protein-calorie malnutrition did not occur in infected rabbits. Only the high level infections produced adverse effects on productivity. These effects occurred on diets pc, Pc and pC and were mediated by anorexia.