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PubMedDate not supplied

[Study of the effect of a food additive Medetopect on metabolic kinetics of transuranic radionuclides in animal body].

The effect of Medetopect, a food additive, on the metabolic kinetics of transuranics (239Pu and 241Am) has been studied experimentally in white mongrel rats following chronic intake by ingestion. The Medetopect application has been shown to be advantageous for reduction of the 239Pu and 241Am absorption from and content of the gastrointestinal tract of the animals.

Administration, Oral↗
PubMedDate not supplied

[Russian medicinal plants--an inexhaustible source for creating new highly-effective medicinal-prophylactic substances and biologically-active food additives].

The status of businesses in Russia and abroad on production of the biologically-active food additives, and in particular is considered on the basis of plant raw. Taking into account the presence in Russia of the richest raw plant market, and in a view of deficit in the country of preventive herbal drugs the development of the long-term state target program of their production and creation of the effective system of standardization and control behind quality, safety and effectivency of operation of these drugs is offered.

Food Additives↗
PubMedDate not supplied

Food additives.

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Food↗
PubMed1979

Food additives.

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Food Additives↗
PubMed2002

[Determination of isothiocyanates and related compounds in mustard extract and horseradish extract used as natural food additives].

Amounts of isothiocyanates and related compounds in a mustard extract and a horseradish extract for food additive use were determined by GC, after confirmation of the identity of GC peaks by GC/MS. Amounts of allyl isothiocyanate, which included that of allyl thiocyanate, because most of the allyl thiocyanate detected in the sample was assumed to have been formed from allyl isothiocyanate during GC analysis, were 97.6% and 85.4%, in the mustard extract and the horseradish extract, respectively. Total amounts of the identified isothiocyanates in the mustard extract and the horseradish extract were 98.5% and 95.4%, respectively. Allyl cyanide, a degradation product of allyl isothiocyanate, was found in the mustard extract and the horseradish extract at the levels of 0.57% and 1.73%, respectively. beta-Phenylethyl cyanide, a possible degradation product of beta-phenylethyl isothiocyanate, and allyl sulfides were found in the horseradish extract, at the levels of 0.13% and 0.46%, respectively. Allylamine, which is another degradation product of allyl isothiocyanate, was determined after acetylation, and was found in the mustard extract and the horseradish extract at the levels of 8 micrograms/g and 67 micrograms/g, respectively.

Food Additives↗
PubMed2004

Autoinducer-2-like activity associated with foods and its interaction with food additives.

The autoinducer-2 (AI-2) molecule produced by bacteria as part of quorum sensing is considered to be a universal inducer signal in bacteria because it reportedly influences gene expression in a variety of both gram-negative and gram-positive bacteria. The objective of this study was to determine whether selected fresh produce and processed foods have AI-2-like activity and whether specific food additives can act as AI-2 mimics and result in AI-2-like activity. The luminescence-based response of the reporter strain Vibrio harveyi BB170 was used as the basis for determining AI-2 activity in the selected foods and food ingredients. Maximum AI-2 activity was seen on the frozen fish sample (203-fold, compared with the negative control) followed by tomato, cantaloupe, carrots, tofu, and milk samples. Interestingly, some samples were capable of inhibiting AI-2 activity. Turkey patties showed the highest inhibition (99.8% compared with the positive control) followed by chicken breast (97.5%), homemade cheeses (93.7%), beef steak (90.6%), and beef patties (84.4%). AI-2 activity was almost totally inhibited by sodium propionate, whereas sodium benzoate caused 93.3% inhibition, compared with 75% inhibition by sodium acetate. Sodium nitrate did not have any appreciable effect, even at 200 ppm. Understanding the relationships that exist between AI-2 activity on foods and the ecology of pathogens and food spoilage bacteria on foods could yield clues about factors controlling food spoilage and pathogen virulence.

Food Additives↗