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Biomedical subjects

S S Kadam

Publications and source records attributed to S S Kadam.

At least 19 recordsLinked to original sources
PubMed2005

Plasminogen activators: a comparison.

Thrombolytic drugs play a crucial role in the management of patients with acute myocardial infarction, pulmonary embolism, deep vein thrombosis, arterial thrombosis, acute thrombosis of retinal vessel, extensive coronary emboli, and peripheral vascular thromboembolism. Recognition of the importance of fibrinolytic system in thrombus resolution has resulted in the development of different fibrinolytic agents. Now a days several newer plasminogen activators with different pharmacokinetic and pharmacodynamic properties have been developed to treat thrombotic disease, which are fibrin specific with prolonged half-life and can be administered as a single bolus.

Anistreplase↗
PubMed2005

Influenza surveillance in Pune, India, 2003.

Influenza surveillance was conducted in Pune, India in 2003. A total of 573 throat swabs/ nasal swabs (TS/NS) and 190 nasopharyngeal aspirates (NPA) were collected from 763 in- and out-patients who were mostly children aged 0-16 years. TS/NS (507/573) and NPA (42/190) specimens were processed in MDCK cell cultures and identified with the hemagglutination inhibition test (HI). A total of 37 influenza viruses was isolated: twenty-three type A (H3N2) and 14 type B of the Yamagata lineage were isolated from 29 children and 8 adults. Three type A (H3N2) isolates were characterized as being similar to A/Panama/2007/99 like, A/Korea/770/2000 like, and B/Sichuan/379/99 like strains.

Child↗
PubMed2003

Preparation and characterization of flurbiprofen beads by melt solidification technique.

A melt solidification technique has been developed to obtain sustained-release waxy beads of flurbiprofen. Low glass transition temperature (t(g)) and shear-induced crystallization of flurbiprofen made it a suitable candidate for melt solidification technique. The process involved emulsification and solidification of flurbiprofen-cetyl alcohol melt at significantly low temperature (5 degrees C). The effect of variables, namely, the amount of cetyl alcohol and the speed of agitation, was studied using 3(2)factorial design. The technique and the beads were evaluated on the basis of process and desired yield, surface topography, Fourier-transform infrared (FT-IR), differential scanning calorimetry (DSC), particle size distribution, crushing strength, and drug release. Average values for process and desired yields were 97% wt/wt and 26% wt/wt, respectively. No interaction was observed between drug and excipient. Multiple regression analysis was carried out, and response surfaces were obtained. A curvilinear relationship was observed between percentage of desired yield and the amount of cetyl alcohol. Linear decrease in crushing strength was observed with increase in the amount of cetyl alcohol. Drug released from the beads followed zero order kinetics. Burst release was shown to a greater extent in beads containing a lower amount of cetyl alcohol. Response surfaces of time required for certain percentage of drug (t(D)%) showed that after critical concentration of about 20% of cetyl alcohol (400 mg/batch), no significant release retardant effect was observed.

Anti-Inflammatory Agents, Non-Steroidal↗
PubMed2001

Isolation of recent variant influenza types A(H3N2), A (H1N1) & B strains in Pune, India.

A total of 293 patients with influenza like illness were investigated during the course of continuous surveillance on influenza in Pune, India in 2000. The throat/nasal swab specimens collected from these patients were inoculated in MDCK cell culture and influenza types A(H3N2), A(H1N1) and type B strains were isolated. They were identified as similar to the recently prevalent variant strains; A/Sydney/05/97(H3N2), A/New Caledonia/20/99(H1N1) and B/Sichuan/379/99. The latter two were the new variant strains reported for the first time in Pune. It is important to note that A(H1N1) strains were isolated in Pune during 2000 after a gap of 10 yr.

Animals↗
PubMed2000

Isolation of recent variant influenza types A (H3N2) & B strains in Pune, India during 1998.

A total of 456 patients with influenza like illness were investigated during the course of continuous surveillance on influenza in Pune, India in 1998. The throat and nasal swab specimens collected from these patients were processed in MDCK cell culture. Influenza type A (H3N2) and type B strains were isolated in MDCK cell culture. They were identified as similar to the recently prevalent globally circulating variant strains; A/Sydney/05/97 (H3N2) and B/Harbin/07/94.

Animals↗
PubMed1993

Effects of dry heat treatments to peanut kernels on the functional properties of the defatted meal.

Dry heat treatments at 140 degrees C for 20 min or 160 degrees C for 10 min of peanut kernels significantly improved protein solubility, water and oil absorptions, foaming capacity and stability, and least gelation concentration of the defatted meal. However, heat treatments at 160 degrees C for 30 min or more than 30 min period resulted in significant decrease in these properties. Such heat treatments significantly decreased the level of albumin and globulin fraction with concomitant increase in glutelin fraction in the meal.

Arachis↗
PubMed1993

Nutritional enrichment of bakery products by supplementation with nonwheat flours.

Bakery products are important ready-to-eat processed foods. The nutritional quality of these products is low because of the inferior nutritional composition of wheat grain per se. This is further accentuated with the use of refined flours in their preparations. Nutritional composition of these products can be improved by using quality wheat for milling, increased extraction rates, air classification of flours to obtain protein-rich nonwheat flours and their products. The flours and protein products of legumes, oilseeds, other cereals, tubers, corn gluten and germ, and rice bran can be used effectively as vegetable protein sources for nutritional enrichment of the bakery products. In this article, recent literature concerning the nutritional composition of major bakery products, sources of vegetable proteins for product enrichment, and modifications in conventional processing methods to maintain the rheological and sensory properties of supplemented bakery products are reviewed critically.

Bread↗
PubMed1991

Utilization of expeller pressed partially defatted peanut cake meal in the preparation of bakery products.

Expeller pressed partially defatted peanut cake obtained from skin-free kernels was used as graded supplements in the preparation of breads, sweet buns, cupcakes and yeast-raised doughnuts. Incorporation of cake meal lowered the specific volume and sensory properties, but improved the fresh weight, water holding capacity and protein content of the products. The products containing 10% peanut cake meal were found to be acceptable.

Arachis↗
PubMed1990

Processing of commercial peanut cake into food-grade meal and its utilization in preparation of cookies.

The commercial cake produced during expeller pressing of peanuts was extracted with n-hexane, and 80% ethanol followed by sieving through 80 mesh, to remove residual oil, pigments, bitter taste and fibrous material. The processed meal exhibited comparable composition with defatted peanut flour prepared in the laboratory by solvent extraction of full-fat peanut meal. However, the processed cake meal exhibited low methionine content and in vitro protein digestibility as compared with defatted peanut flour. The processed cake meal can be blended with wheat flour to the extent of 10% (w/w) to prepare acceptable cookies with improved protein and mineral contents.

Arachis↗
PubMed1990

Effects of roasting and storage on proteins and oil in peanut kernels.

Peanut kernels, untreated or soaked in salt solution, were roasted at 160 degrees C for 30 min in a hot air oven or oil roasted at 147 degrees C for 2 min and, stored at 27 degrees C and 5 degrees C up to 150 days. The heat treatments significantly decreased methionine, tryptophan and in vitro protein digestibility (IVPD) and, increased the soluble proteins and acid value of kernel oil. Storage of heated peanuts caused an increase in water-soluble proteins, IVPD, acid value and saponification value and a decrease in methionine, tryptophan and iodine value. The oil roasting was found to be more detrimental to nutritional quality and storage stability of peanuts as compared to dry roasting. The storage of heated peanuts at 5 degrees C was found to be beneficial in lowering the undesirable nutritional changes in the peanut kernels.

Arachis↗
PubMed1989

Nutritional improvement of cereals by fermentation.

Cereal grains form a major source of dietary nutrients for all people, particularly those in the developing countries. However, compared with animal foods, nutritional quality of cereal grains is inferior due to lower protein content, deficiency of certain essential amino acids, lower protein and starch availabilities, and the presence of some antinutritional factors. Fermentation of cereals for a limited period of time improves amino acid composition and vitamin content, increases protein and starch availabilities, and lowers the levels of antinutrients. In this review, the available literature concerning the nutritional improvement of cereals by fermentation has been compiled and is critically analyzed. The traditional foods prepared by fermentation of cereals in different parts of the world are briefly described and future research needs to improve their nutritional contribution are addressed.

Edible Grain↗
PubMed1989

Nutritional improvement of cereals by sprouting.

Cereal grains form a major source of dietary nutrients for all people, particularly those in the developing countries. However, the nutritional quality of cereal grains and sensory properties of their products are inferior due to lower protein content, deficiency of certain essential amino acids, lower protein and starch availabilities, presence of certain antinutrients, and the coarse nature of the grains. The consumption of sprouted cereals is becoming popular in various parts of the world. Sprouting of grains for a limited period causes increased activities of hydrolytic enzymes, improvement in the contents of certain essential amino acids, total sugars, and B-group vitamins, and a decrease in dry matter, starch, and antinutrients. The digestibilities of storage proteins and starch are improved due to their partial hydrolysis during sprouting. The magnitude of the nutritional improvement is, however, influenced by the type of cereal, seed quality, sprouting conditions, and it is not large enough to account for in feeding experiments with higher animals. In this review, the available literature concerning the nutritional improvement of cereals by sprouting and utilization of sprouted cereals in traditional and processed foods has been compiled and is critically reviewed.

Edible Grain↗
PubMed1988

Nutritional quality of some improved cultivars of cowpea.

The seeds of 13 improved cowpea cultivars were analysed for proximate composition, methionine, tryptophan and polyphenols. Considerable genetic variations were observed for the contents of protein, nonprotein nitrogen, limiting amino acids and polyphenols. The globulins contributed about 50% of the total seed proteins. A significant proportion of proteins of high protein cultivars was found to be insoluble. The proteins of most of the cultivars were found deficient in methionine and tryptophan. Methionine and tryptophan levels were negatively correlated with protein and positively correlated with carbohydrate contents. The cultivars with colored seed coats contained higher amounts of polyphenols. The difference in polyphenol content between various cultivars were due to seed coat polyphenols.

Dietary Carbohydrates↗
PubMed1986

Pigeonpea as an important food source.

Pigeonpea is an important source of proteins, carbohydrates, B-group vitamins, and certain minerals. India contributes over 90% of the pigeonpea production in the world where it is mostly consumed as dehusked splits or dhal. In African countries and Latin America, it is mainly consumed as canned peas. In this review, world production and distribution, genetic background, and biochemical and nutritional properties, storage and processing of pigeonpea are discussed. Future research needs to improve the utilization of pigeonpea as human food are also addressed.

Amino Acids↗
PubMed1986

Chemistry and technology of green gram (Vigna radiata [L.] Wilczek).

Green gram or mung bean (Vigna radiata [L.] Wilczek) is an important food legume grown under tropical and subtropical conditions. It is an excellent source of protein and is almost free from flatulence-causing factors. Because of this, green gram seeds are preferred for feeding babies and those convalescing. The seeds contain a higher proportion of lysine than any other legume seeds. The seeds are processed and consumed as cooked whole beans or splits (dhals), sprouts, immature seeds, and flour and are used in various recipes. The proposed work will incorporate available information on nutritional composition, processing, and utilization of green gram. The results reported in the literature on the above aspects of green gram will be analyzed critically, and future research needs will be defined to improve the utilization of green gram as human food.

Chemical Phenomena↗
PubMed1986

Biochemistry and technology of chickpea (Cicer arietinum L.) seeds.

Chickpea is an important source of proteins, carbohydrates, B-group vitamins, and certain minerals, particularly to the populations of developing nations. India contributes over 75% of the chickpea production in the world where it is mostly consumed as dhal, whole seeds, and several types of traditional, fermented, deep fried, sweetened, and puffed products. In this review, the world production and distribution, genetic background, biochemical and nutritional quality, and developments in storage and processing technology of chickpea are discussed. Future research needs, to improve the utilization of chickpea as human food, are addressed.

Cooking↗
PubMed1985

Nutritional composition, processing, and utilization of horse gram and moth bean.

Horse gram and moth bean are the unexploited legumes of the tropics and subtropics grown mostly under dry-land agriculture. The chemical composition is comparable with commonly cultivated legumes. Like other legumes, these are deficient in methionine and tryptophan. Horse gram is an excellent source of iron and molybdenum. Comparatively, horse gram seeds have higher trypsin inhibitor and hemagglutinin activities and polyphenols than moth bean seeds. Dehusking, germination, cooking, and roasting have been shown to produce beneficial effects on nutritional quality of both the legumes. Both the legumes require prolonged cooking to obtain product of acceptable nature. A soak solution (1.5% NaHCO3 + 0.5% Na2CO3 + 0.75% citric acid) treatment has been shown to reduce cooking time and improve protein quality. Moth bean is mostly consumed as dhal or sprouts. The whole seeds of horse gram are generally utilized as cattle feed. However, it is consumed as a whole seed, sprouts, or whole meal by a large population in rural areas of southern India. Medical uses of these legumes have been discussed.

Absorption↗