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Elimination of cardiac arrhythmias using oral taurine with l-arginine with case histories: Hypothesis for nitric oxide stabilization of the sinus node.

We searched for nutrient deficiencies that could cause cardiac arrhythmias [premature atrial contractions (PACs), premature ventricular contractions (PVCs), atrial fibrillation, and related sinus pauses], and found literature support for deficiencies of taurine and l-arginine. Case histories of people with very frequent arrhythmias are presented showing 10-20g taurine per day reduced PACs by 50% and prevented all PVCs but did not prevent pauses. Adding 4-6g of l-arginine immediately terminated essentially all remaining pauses and PACs, maintaining normal cardiac rhythm with continued treatment. Effects of taurine useful in preventing arrhythmias include regulating potassium, calcium and sodium levels in the blood and tissues, regulating excitability of the myocardium, and protecting against free radicals damage. Taurine restored energy and endurance in one of the cases from a debilitated status to normal. Arrhythmias may also respond to taurine because it dampens activity of the sympathetic nervous system and dampens epinephrine release. l-arginine may have anti-arrhythmic properties resulting from its role as a nitric oxide (NO) precursor and from its ability to restore sinus rhythm spontaneously. Endogenous production of taurine and l-arginine may decline in aging perturbing cardiac rhythm, and these "conditional" essential nutrients therefore become "essential" and require supplementation to prevent morbidity and mortality. l-arginine is hypothesized to prevent cardiac arrhythmias by NO stabilization of the sinus node. Cardiac arrhythmias having no known cause in otherwise healthy people are hypothesized to be symptoms of deficiencies of taurine and arginine.

Administration, Oral↗

[Polyunsaturated fatty acid preparations available on the Danish market. Composition and oxidative stability].

The emerging interest in essential polyunsaturated fatty acids has resulted in a number of products available in the Danish market. These products contain essential fatty acid oils rich in n-6 and n-3 fatty acids. The quality of these products plays a major role in planning prophylactic and clinical studies. This investigation therefore illustrates the quality and the contents of undesirable oxygenated compounds--peroxides and polymeric/oxidative components. Intake of these undesirable substances can theoretically contribute to the development of cancer. It is therefore of utmost importance to be aware of the quality of the product especially when relatively large doses are employed for a considerable period. Our results show that the oxidation values of the fish oil products are much higher than vegetable oils. Furthermore we observed higher amounts of polymerised/oxidised components in Pikasol although the peroxide value was relatively low. Okholm's fish oil and cod liver oil contain higher amounts of undesirable gadoleic and cetoleic acids. A quality control from the authorities is desirable as the consumer has only the producer's/importer's "assurances" to rely on and these are not always in accordance with the real facts.

Denmark↗

Effects of alpha-tocopheryl acetate supplementation and salt addition on the oxidative stability (TBARS) and warmed-over flavour (WOF) of cooked turkey meat.

1. Day-old turkey poults (n = 14) were randomly divided into 2 groups (n = 7) and fed diets containing 20 (E20) and 600 (E600) mg all-rac-alpha-tocopheryl acetate/kg food for 21 weeks prior to slaughter. Following slaughter, breast and leg meat was removed and 4 batches of patties were produced from each. Two of the batches were formed from E20 meat (E20) and E20 plus 1% salt (E20S). Two similar batches were formed from E600 meat (E600) and E600 plus 1% salt (E600S). 2. Patties were fried, cooled and overwrapped with high oxygen-permeable film. Overwrapped patties were displayed in a 4 microC cabinet under fluorescent light (616 lux). Lipid oxidation (TBARS numbers) was determined on d 0, 2, 4, 6, 8 and 10, while taste panels to assess warmed-over flavour (WOF) were carried out on d 0, 2 and 4 of refrigerated (4 degrees C) display. 3. In the case of both leg and breast meat, E600 patties were the least susceptible of the 4 treatment batches to lipid oxidation. Salt had the effect of promoting lipid oxidation, with E20S and E600S patties having higher TBARS numbers than the corresponding patty batches where salt was absent. 4. Taste panel results showed that leg and breast patties formed from the meat of turkeys given alpha-tocopheryl acetate enriched diets developed significantly (P < 0.05) less WOF than those formed from control turkey meat on d 2 and 4 of refrigerated (4 degrees C) display. Patties containing 1% salt generally exhibited a greater degree of WOF than patties without salt. 5. A linear relationship was observed between TBARS numbers and WOF percentages for all batches of leg and breast patties.

Animal Feed↗

Oxidative stability of docosahexaenoic acid-containing oils in the form of phospholipids, triacylglycerols, and ethyl esters.

The peroxidative stability of docosahexaenoic acid (DHA)-containing oils (DHA at 10.7 mol% of the total fatty acids), in the form of phospholipids (PL), triacylglycerols (TG), and ethyl esters (EE) with the same constituent fatty acids, was investigated in the dark at 25 degrees C in a bulk phase, and compared with that of control palm oil (supplemented with 20% soybean oil). The oxygen absorption of the DHA-containing oil was significantly lower in the form of PL than in the form of TG and EE during a 10-week oxidation, and the oxygen absorption of PL was almost equivalent to that of the control oil. A gas chromatographic analysis showed that 90% of initial DHA was retained in the form of PL after the 10-week oxidation, while TG and EE respectively more rapidly decayed with the loss of 97% and 64% of DHA. Tocopherol in the form of TG and EE had also completely decayed after the oxidation, while 37% of the initial tocopherol remained in the form of PL. The peroxide and carbonyl values of TG and EE showed large increases after the oxidation, but no such increase was observed for PL. These results show that DHA-containing oil in the form of PL was more resistant to the oxidative degradation of DHA than that in the form of TG and EE in a bulk phase.

Darkness↗

Supranutritional administration of vitamins E and C improves oxidative stability of beef.

Vitamins E and C are important antioxidants in animals. Their antemortem activity continues to function in postmortem muscle (meat), where they have a critical role in maintaining quality in the food product. Dietary supplementation of vitamin E, and intravenous infusion of vitamin C immediately before harvest, are efficacious techniques for increasing the concentration of these vitamins in beef skeletal muscle. Meat with elevated levels of either and probably both of these antioxidant vitamins possesses greater stability of oxymyoglobin and lipid, which results in less discoloration and rancidity, respectively. A model is proposed for the redox relationships between myoglobin and phospholipid in beef with emphasis on vitamins E and C. Antemortem nutritional intervention appears to be a promising approach for improving the quality of fresh meat products subsequently obtained from livestock.

Animal Nutritional Physiological Phenomena↗

Rapid headspace gas chromatographic method for assessment of oxidative stability of cooked chicken meat.

Experiments were conducted to determine the volatile compounds in cooked chicken meat using a static headspace gas chromatographic (GC) technique. Preheating conditions for samples in vials were tested at 70, 80, and 90 degrees C for 20-120 min at each temperature. The majority of the peaks increased in size as the temperature and time increased. Optimum conditions were established as preheating at 80 degrees C for 30 min followed by analysis on a packed column of 8% Poly MPE on Tenax GC with the temperature programmed from 50 to 200 degrees C at 10 degrees/min. Coefficients of variation for major peaks ranged from 8.3 to 14.7%. These results were compared with those obtained with a capillary column analysis of samples preheated at the same conditions. Cooked and stored chicken patties, pretreated with different levels of sodium tripolyphosphate, were analyzed by the thiobarbituric acid (TBA) method and the headspace GC technique. Significant positive correlations were obtained between TBA numbers and the areas of 3 major peaks of the headspace profiles, indicating the applicability of the rapid headspace GC method for the determination of oxidative changes in chicken meat.

Animals↗

Influence of exogenous application of n-3 fatty acids on meat quality, lipid composition, and oxidative stability in pigs.

The effect of dietary n-3 fatty acids on the fatty acid composition and lipid peroxidation of different tissues in pigs were studied. 20 castrated male pigs were included in this investigation, one half was fed daily a diet containing 1.3 g n-3 fatty acids/kg diet (control) and 10 pigs were fed a diet containing 14 g n-3 fatty acids/kg diet (n-3 diet) at the growing-finishing period. The intake of dietary n-3 fatty acids increased the concentration of these fatty acids in backfat, and the neutral and polar fractions of skeletal muscle and heart homogenates. The polar fraction showed an increased relative concentration of n-3 fatty acids in comparison to control, while the n-6 fatty acid content was reduced. In heart homogenates there was an enlargement of n-3 fatty acids both in polar lipids and in neutral lipids whilst n-6 fatty acids were decreased. Feeding n-3 fatty acid enriched diet had no influence on meat quality parameters drip loss, meat colour or pH value. The lipid peroxidation (measured as malondialdehyde equivalents) was in the order liver > heart > skeletal muscle with higher values in the n-3 group. However, by stimulation of oxidation by Fe2+/ascorbate for 3 hours the order of oxidative products in the n-3 group was muscle > liver > heart, whereas in the control group the order was liver > heart = muscle. Summarized, feeding a highly n-3 fatty acid enriched diet caused an incorporation of these fatty acids and increased the susceptibility to peroxidation in all investigated tissues.

Adipose Tissue↗

Enhancing quality and oxidative stability of aged fried food with gamma-tocopherol.

To determine the effects of gamma-tocopherol on the stability of fried food, potato chips were fried in triolein with 0, 100, or 400 ppm gamma-tocopherol. Potato chips, sampled at 1, 3, and 6 h of frying time, were aged for 0, 2, and 4 days at 60 degrees C and then evaluated for odor attributes by sensory analysis and for volatile compounds by purge-and-trap gas chromatography-mass spectrometry. Oil sampled after 1, 3, and 6 h of frying time from the fryer was evaluated for total polar compounds and retention of gamma-tocopherol. Oil extracted from the potato chips was also analyzed for residual gamma-tocopherol. gamma-Tocopherol disappeared rapidly, with only slight amounts of the original 100 ppm level detectable after the triolein was used for frying. gamma-Tocopherol significantly inhibited polar compound production in the triolein. Results showed that gamma-tocopherol inhibited the oxidation of the fried food even when only very low levels of retained gamma-tocopherol were present in the frying oil or potato chips. Nonanal formation was inhibited by gamma-tocopherol in aged potato chips. Odor analysis of the aged potato chips showed that samples with 0 ppm gamma-tocopherol had a rancid odor after being aged for 4 days. Potato chips with 400 ppm gamma-tocopherol had no rancid odors; however, as the level of gamma-tocopherol decreased in the triolein and in the potato chips, a weak plastic odor characteristic of oxidized triolein was detected.

Antioxidants↗

Oxidative stability and sensory and functional properties of eggs from laying hens fed supranutritional doses of vitamins E and C.

This study evaluated the effects of two dietary doses of vitamins E and C supplemented separately and together, on the content of vitamin E in the yolk, on the lipid stability of fresh and stored eggs, and on their sensory and functional properties. Hy-Line Brown hens (n = 216) received a basal diet for 8 wk supplemented with 100 or 200 mg DL-alpha-tocopheryl acetate (E100 or E200, respectively)/kg, 500 or 1,000 mg ascorbic acid (C500 and C1000, respectively)/kg, or 100 mg DL-alpha-tocopheryl acetate plus 500 mg ascorbic acid (E100+C500)/kg, whereas the control group received no supplementation. Fresh eggs and eggs stored 30,60, and 90 d at 4 C or stored 28 d at room temperature were analyzed for vitamin E content and TBA-reactive substances (TBARS). We also evaluated functional properties of fresh and cooked eggs and sensory properties of boiled and scrambled eggs. The yolk content of vitamin E depended on the level of dietary addition and decreased after 90 d of storage at 4 C or after 28 d at 25 C. Vitamin supplementation had no effect on fresh or refrigerated eggs, whereas 4 wk of storage at room temperature increased TBARS in the control and the group supplemented with the highest doses of vitamins. Ascorbic acid improved Haugh units and elasticity of albumen gels, whereas cohesiveness and hardness of yolk, albumen and whole-egg gels were not affected by dietary treatment. Panelists were not able to distinguish treated eggs from control eggs.

Animals↗

Tissue content of alpha-tocopherol and oxidative stability of broilers receiving dietary alpha-tocopheryl acetate supplement for various periods pre-slaughter.

1. The effects of dietary alpha-tocopheryl acetate on the alpha-tocopherol status of chicken plasma and tissues were investigated. The rate of iron-ascorbate-induced lipid peroxidation was also studied. 2. One hundred and forty four chicks were divided into 6 groups: one control group was fed a basal diet of 30 mg alpha-tocopheryl acetate/kg food for the duration of the trial. A supplemental diet of 200 mg alpha-tocopheryl acetate was fed to each of the other 5 groups for 1,2,3,4 or 5 weeks prior to slaughter. 3. Supplementation resulted in an increase in alpha-tocopherol in plasma and all tissues examined. Saturation levels of alpha-tocopherol were observed in plasma after 1 week of feeding and in tissues within 3 to 4 weeks of feeding. 4. Supplementation with alpha-tocopheryl acetate for up to 4 weeks pre-slaughter resulted in significant reductions in susceptibility to induced lipid peroxidation. 5. Overall, the results show that feeding 200 mg alpha-tocopheryl acetate/kg food to chicks for at least 4 weeks prior to slaughter is necessary to optimise muscle content and stability against lipid peroxidation.

Abattoirs↗

Relationship of microbiological quality and oxidative stability of raw broiler meat during cold storage.

The purpose of this study was to determine whether 2-thiobarbituric acid (TBA) values could be used to predict microbiological spoilage of poultry meat. The TBA values of control and inoculated (cultured breast skin microflora, 10(5) cells/mL) chicken breast and leg meat were examined at 0, 2, 7, and 14 days storage in slightly adverse storage conditions (6 C) and at 26 and 20 days, respectively, when spoilage occurred (10(8) cfu/g). Psychrotrophic counts were also obtained on these sampling days for control and inoculated breast and leg meat. Microbiological counts were significantly different for control and inoculated samples on each of the sampling days. However, no significant differences between TBA values of control and inoculated samples were noted on any of the sampling days. No difference was observed between the TBA value of the inoculated product, which had reached spoilage levels (10(8) cfu/g), and the control product, which was not spoiled (less than 10(7) cfu/g). Therefore, the TBA test is not an accurate predictor of microbiological spoilage of poultry meat.

Animals↗

Dietary oils with added tocopherols: effects on egg or tissue tocopherols, fatty acids, and oxidative stability.

The effect of dietary oils [menhaden (MO), flax (FL), palm (PO), and sunflower oils (SF)] with added tocopherols on the tocopherol deposition, fatty acid composition, and thiobarbituric acid (TBA) values of egg or tissues (liver, adipose tissue, white meat, and dark meat) were examined. Addition of tocopherols increased (P < 0.05) the total egg or tissue tocopherol content. The enhancement of total tocopherols in the different tissues in the order of magnitude were egg yolk > liver > adipose tissue > dark meat > white meat. Dark meat contained higher (P < 0.05) total tocopherols than white meat. Dietary MO or FL resulted in a significant (P < 0.05) incorporation of C20:5 n-3 and c22:6 n-3 with a concomitant reduction in C20:4 n-6 in liver, egg, white meat and dark meat. Dietary SF resulted in a significant (P < 0.05) incorporation of C18:2 n-6 and C20:4 n-6 in all the tissues. Addition of PO did not result in any change in the yolk saturated fatty acid content. The content of monounsaturated fatty acids were greater (P < 0.05) in all the tissues from PO diets than in diets with other oils. Dietary tocopherols resulted in a significant increase (P < 0.05) in the content of C20:5 n-3 and C22:6 n-3 in the yolk, adipose tissue, and white meat from birds fed MO + T diets. Inclusion of tocopherols resulted in a significant (P < 0.05) reduction in TBA values in eggs, in liver for MO and FL diets, and in dark and white meat for the MO diet. Tocopherol supplementation did not result in any change in TBA values in the PO diet.

Adipose Tissue↗

Conserved Glu318 at the cytochrome P450 1A2 distal site is crucial in the nitric oxide complex stability.

Nitric oxide synthase (NOS) has a thiolate-coordinated heme active site similar to that of cytochrome P450 (P450). Both NOS and P450 form stable nitric oxide (NO)-ferric heme complexes, whereas an NO-ferric heme complex of methemoglobin, that has an imidazole-coordinated heme active site, is easily reduced. The NO complex stability of the thiolate-coordinated hemoproteins, however, appeared irreconcilable with the strong electron-donating capability of the cysteine thiolate. In the present study, NO bindings to cytochrome P450 1A2 (P450 1A2) distal mutants were studied in the presence of various substrates. We found that a mutation at Glu-318 to Ala in the putative distal site of P450 1A2, suggested to be important in the O2 activation of P450 reactions, markedly facilitates the reduction of the NO-ferric complex. Addition of 1,2:3,4-dibenzanthracene or phenanthrene almost abolished the mutation effect on the NO complex. Based on these results, together with other spectral and kinetic data, it is suggested that the NO-ferric complex stability of P450, and perhaps of NOS, is largely ascribed to an ionic bridge between NO and the distal carboxyl group.

Binding Sites↗

Mechanical properties and short-term in-vivo evaluation of yttrium-oxide-partially-stabilized zirconia.

Yttrium-oxide-partially-stabilized zirconia (YPSZ) belongs to a new class of ceramics exhibiting an improved toughness when compared to alumina. The toughening mechanism is related to a martensitic-like transformation of tetragonal metastable grains into a monoclinic state occurring at the crack tip. Specific tests showed that YPSZ exhibited a high bending strength (900-1200 MPa), a low Young's modulus (200 GPa), and a high toughness (KIC = 9-10 MN/m3/2). Its average grain size of 0.5 microns allows a surface roughness as low as 0.008 microns. Sterilization or aging in saline solution at room temperature for 100 days did not affect the toughness of this material. Cylindrical YPSZ samples, manufactured by cold isostatic pressing and sintering, were implanted in the paraspinal muscles in the rat up to 12 weeks. The tissue reaction was evaluated with reference to alumina (ISO requirements) by means of quantitative histomorphometry. No significant differences were found between YPSZ and alumina for both the membrane thickness and cell distributions surrounding the implants.

Aluminum Oxide↗

Oxidation of lactose to lactobionic acid by a Microdochium nivale carbohydrate oxidase: kinetics and operational stability.

Oxidation of lactose to lactobionic acid by a Microdochium nivale carbohydrate oxidase was studied. The K(m)-value for lactose, obtained by a traditional enzymatic assay, was 0.066 mM at pH 6.4 and 38 degrees C. The effect of oxygen on the enzymatic rate of reaction as well as the operational stability of the enzyme was studied by performing reactions at constant pH and temperature in a stirred tank reactor. Catalase was included in all reactions to avoid inhibition and deactivation of the oxidase by hydrogen peroxide. At pH 6.4 and 38 degrees C, K(m) for oxygen was 0.97 mM, while the catalytical rate constant, k(cat), was 94 s(-1). Furthermore, we found that the operational stability of the oxidase was dependent on the type of base used for neutralization of the acid produced. Thus, when 2 M NaOH was used for neutralization of a reaction medium containing 50 mM phosphate buffer, significant deactivation of the oxidase was observed. Also, we found that the oxidase was protected against deactivation by base at high lactose concentrations. A simple model is proposed to explain the obtained results.

Ascomycota↗