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Corn Allergy
CORN ALLERGY Corn has been said to be the finest of all vegetables and certainly the staff of life in many areas of the world. Sensitivity to corn is one of the most common causes of food allergy and can be very difficult to avoid. MODE OF EXPOSURE: Corn may be a cause of allergic symptoms as the result of ingestion, inhalation or direct contact. The most common inhalant sources are the fumes of popcorn and the steam of cooking corn. Direct contact exposures include body DIET HAND powders, bath powders and starch used when ironing clothes. Occasionally corn is a cause of trouble as an inhalant when all other sources of corn are tolerated. In general, the ingestion of corn and corn containing products represents by far the greatest corn exposure. Rarely the degree of sensitivity is so great that even the small amounts found in many medicinal tablets (zein coatings or corn starch) or capsules becomes a factor. FORMS OF CORN: Quite often there is a difference in the effect caused by various forms of corn. Thus, one might be able to eat certain forms of corn without having any symptoms, but will react if using other forms of corn or corn products that are more processed, such as sugar, starch, or corn oil. Popcorn may be a cause of trouble when all other kinds of corn products are agreeable. A. Processed forms of Corn Corn flakes Corn flour Corn meal Corn oil Cornstarch Corn chips Tortilla chips Corn syrups Corn sugars Cerelose Dextrose Grits Hominy Parched corn Popped corn Puffed corn flakes CONTACTS WITH CORN: Corn is mixed with more foods than any other single food. -
Allergy FREE Ultimate Meal Assembly Guide
Ready. Set. Go. AAlllleerrggyy FFRREEEE UUllttiimmaattee MMeeaall AAsssseemmbbllyy GGuuiiddee Free of Gluten, Soy, Dairy, Peanuts, Corn, Eggs, Sugar and Artificial Sweeteners! JJ Virgin, CNS, CHFS Disclaimer: This information has not been evaluated by the FDA and is not intended to treat, diagnose, cure or prevent any disease. This information is not intended as a substitute for the advice or medical care of a qualified health care professional and you should seek the advice of your health care professional before undertaking any dietary or lifestyle changes. The material provided herein is for educational purposes only ©2011 JJ Virgin & Associates, Inc. www.jjvirgin.com Page 1 All rights reserved. This material may not be reproduced, transmitted, distributed or otherwise used, except with the prior written permission of JJ Virgin & Associates, Inc. Why Can’t I Eat Eggs, Gluten, Dairy, Corn, Soy, Sugar, Artificial Sugars or Peanuts? The removal of offending foods from the diet can deliver a number of health benefits: weight loss, better energy, improvements in sleep, clear complexion, and much more. To make this happen, the primary organs of detoxification (the GI system, skin, and liver) need to function at full capacity. Over the years, we have discovered with our private clients that certain foods can be problematic and interfere with efficient detoxification and, ultimately, weight loss and health gains. As such they have been removed from the program. Here’s more detail on those that trigger the most questions from our program participants. EGGS What They Do Eggs are a fairly common food sensitivity item; most of our clients who discover this issue through our functional lab testing aren’t even aware they have the problem. -
The Science of the Bioeconomy
The science of the Bioeconomy Dr. Henrike Gebhardt 05 December 2014 Our positioning Evonik is the creative industrial group from Germany and one of the world’s leading specialty chemicals companies. The Science of the Bioeconomy Page 3 Our credo The Bioeconomy is one driver to promote a more resource-efficient and sustainable economy. Industrial biotechnology is a key technology for realising the bioeconomy. The Science of the Bioeconomy Page 5 Overview Bioeconomy Biotechnology Genetic engineering The Science of the Bioeconomy Page 6 Definitions Bioeconomy Production of renewable biological resources and the conversion of these resources and waste streams into value added products, such as food, feed, and other industrial products and energy. COM(2012) 60, EU Commission, mod. Bio-basedBiotechnology products ProductsThe use whollyof living or organisms partly derived or their from components biomass. EN to16575 make products. Genetic engineering Any of various applications of biological science used in the manipulation of the genome of an organism The Science of the Bioeconomy Page 7 Bio-based products offered by Evonik Polyamids Polyesters VESTAMID ®Terra DYNACOLL ®Terra DYNAPOL ®Terra VISIOMER ®Terra Additives Amino acids Cosmetics BioMTBE Feed additives Health – purified TEGOSOFT ®MM bio-based AdditivesCleaning Health VISCOPLEX ® Series 10 Esterquats RESOMER ® bio- degradable The Science of the Bioeconomy Page 8 Evonik invests in high-growth chemical megatrends Lighthouse investment projects Lysine Russia Consumer Specialties China C4 Chemistry H O / HPPO Europe 2 2 Lysine Expansion China USA Crosslinkers, Isophorone China Consumer Specialties Superabsorbents Brazil Saudi Arabia Methionine Singapore Biodiesel catalysts Argentina Bioeconomy Lysine Traditional Brazil The Science of the Bioeconomy Page 9 Bioeconomy Press releases Company Raw Intermediate Product Material Date of Issue Volume Commissioning DSM/POET (USA) Cellulosics Ethanol Biofuels from corn Jan 2012 90 kta H1.2014 cobs Purac/BASF (ES) Cellulosics Succinic acid e. -
International Handbook of Foodborne Pathogens
INTERNATIONAL HANDBOOK OF FOODBORNE PATHOGENS EDITED BY MARIANNE D. MILIOTIS U.S. Food and Drug Administration College Park, Maryland, U.S.A. JEFFREY W. BIER Food Safety Consultant Alexandria, Virginia, U.S.A. MARCEL H MARCEL DEKKER, INC. NEW YORK • BASEL Copyright 2003 by Marcel Dekker, Inc. All Rights Reserved. Library of Congress Cataloging-in-Publication Data A catalog record for this book is available from the Library of Congress. ISBN: 0-8247-0685-4 This book is printed on acid-free paper. Headquarters Marcel Dekker, Inc. 270 Madison Avenue, New York, NY 10016 tel: 212-696-9000; fax: 212-685-4540 Eastern Hemisphere Distribution Marcel Dekker AG Hutgasse 4, Postfach 812, CH-4001 Basel, Switzerland tel: 41-61-260-6300; fax: 41-61-260-6333 World Wide Web http://www.dekker.com The publisher offers discounts on this book when ordered in bulk quantities. For more information, write to Special Sales/Professional Marketing at the headquarters address above. Copyright 2003 by Marcel Dekker, Inc. All Rights Reserved. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming, and recording, or by any information storage and retrieval system, without permission in writing from the publisher. Current printing (last digit): 10987654321 PRINTED IN THE UNITED STATES OF AMERICA Copyright 2003 by Marcel Dekker, Inc. All Rights Reserved. FOOD SCIENCE AND TECHNOLOGY A Series of Monographs, Textbooks, and Reference Books EDITORIAL BOARD Senior Editors Owen R. Fennema University of Wisconsin-Madison Y. H. Hui Science Technology System Marcus Karel Rutgers University (emeritus) Pieter Walstra Wagenmgen University John R. -
Scogs-50 Evaluation of the Health Aspects of Corn
SCOGS-50 EVALUATION OF THE HEALTH ASPECTS OF CORN SUGAR (DEXTROSE), CORN SYRUP, AND INVERT SUGAR AS FOOD INGREDIENTS 1976 Prepared for Bureau of Foods Food and Drug Administration Department of Health, Education, and Welfare Washington, D. C. Contract No. FDA 223-75-2004 LIFE SCIENCES RESEARCH OFFICE FEDERATION OF AMERICAN SOCIETIES FOR EXPERIMENT AL BIOLOGY 9650 Rockville Pike Bethesda, Maryland 20014 SCOGS-50 EVALUATION OF THE HEALTH ASPECTS OF CORN SUGAR (DEXTROSE), • CORN SYRUP, AND INVERT SUGAR AS FOOD INGREDIENTS ,., 1976 Prepared for Bureau of Foods Food and Drug Administration Department of Health. Education, and Welfare Washington, D. C. Contract No. FDA 223-75-2004 Life Sciences Research Office Federation of American Societies for Experimental Biology 9650 Rockville Pike Bethesda, Maryland 20014 64 NOTICE This report is one of a series concerning the health aspects of using the Generally Recognized as Safe (GRAS) or prior sanctioned food substances as food ingredients, being made by the Federation of American Societies for Experimental Biology (FASEB) under contract no. 223-75-2004 with the Food and Drug Administration (FDA), U.S. Department of Health, Education, and Welfare. The Federation recognizes that the safety of GRAS substances is of national significance, and that its resources are particularly suited to marshalling the opinions of knowledgeable scientists to assist in these evaluations. The Life Sciences Research Office (LSRO), established by II F ASEB in 1962 to make scientific assessments in the biomedical sciences, is conducting these studies. Qualified scientists were selected as consultants to review and evaluate the a vailable information on ea ch of the GRAS substances. -
Why Can't I Eat Gluten, Dairy, Corn, Soy, Peanuts Or
WHY CAN’T I EAT GLUTEN, DAIRY, CORN, SOY, PEANUTS OR SUGARS ARTIFICIAL SWEETENERS? The removal of offending foods from the diet can deliver a number of health benefits: weight loss, better energy, improvements in sleep, clear complexion, and much more. To make this happen, the primary organs of detoxification (the GI system, skin, and liver) need to function at full capacity. Over the years, we have discovered with our private clients that certain foods can be prob - lematic and interfere with efficient detoxification and, ultimately, weight loss and health gains. As such they have been removed from the program. Here’s more detail on those that trigger the most questions from our program participants. EGGS WHAT THEY DO Eggs are a fairly common food sensitivity item; most of our clients who discover this issue through our functional lab testing aren’t even aware they have the problem. People who have this issue often notice gas, bloating and heartburn up to 2 days after eating eggs or egg-containing foods. They also have been linked with eczema and psoriasis. WHERE THEY HIDE Obviously, in omelets and quiches and other breakfast dishes. But, remember that eggs are ubiquitous in baked goods, pancakes, breads, and salads (like tuna and potato), and are often hidden in meatloaves, crab cakes, soups (think egg drop and matzo ball), crepes, zucchini fritters, stuffings, noodles, and meatballs. Avoid all these foods. • Always read ingredient lists on food labels. You’d be surprised how many foods contain egg. • Be aware that most egg replacers do not equal the nutrient quality of real eggs. -
Corn Allergy
Corn Allergy Controversy exists about whether or not “corn allergy” even exists. Many experts believe that it is actually a “corn intolerance.” In fact, this is the official stance of the Food Allergy and Anaphylaxis Network (FAAN). The US Food and Drug Administration also does not consider corn as an allergen. Most allergists state that they have never had any interaction with a patient suffering from a corn allergy. However, others believe that it is an allergen in rare instances, because corn is a protein. To diagnose a food allergy, a skin or radioallergosorbent test (RAST) is followed by a food challenge or an elimination diet. Foods containing corn or corn products Corn/corn products are found in many foods. It is important to carefully and consistently review labels to look for products that contain corn. These foods must likely contain corn: • Alcohol, including bourbon, blended scotch, and some beers • Cereals • Chocolate milk • Baked goods • Candies • Canned fruits • Confectioners’ sugar • Ice cream • Jams and jellies • Pickles • Tartar sauce • Deli meats • Processed meats, including hot dogs • Egg substitutes • Peanut butter • Sodas and other bottled beverages • Fruit drinks and sweetened fruit juices • Taco shells • Packaged potatoes • Pasta products • Polenta • Frozen pancakes • Frozen waffles • Frozen breads • Canned or dried soups • Margarines • Salad dressings • Caramel and vanilla extracts • Spaghetti sauce • Ketchup • Powdered coffee creamers • Teas • Yeast • Snack foods • Syrups • Flavored yogurt • Processed fried foods, such as fish sticks, potato puffs, French fries, etc • Some produce (some produce is coated with a corn-based wax) Ingredients to avoid The following ingredients do not definitely contain corn, but are likely to. -
Selected Analytical Methods for Environmental Remediation and Recovery (SAM) 2017
EPA/600/R-17/356 | September 2017 www.epa.gov/homeland-security-research Selected Analytical Methods for Environmental Remediation and Recovery (SAM) 2017 Office of Research and Development Homeland Security Research Program This page left intentionally blank EPA/600/R-17/356 | September 2017 Selected Analytical Methods for Environmental Remediation and Recovery (SAM) 2017 UNITED STATES ENVIRONMENTAL PROTECTION AGENCY Cincinnati, OH 45268 Office of Research and Development Homeland Security Research Program Disclaimer Disclaimer The U.S. Environmental Protection Agency (EPA) through its Office of Research and Development funded and managed the research described here under Contract EP-C-15-012 to CSRA Inc. This document is undergoing review and has not been approved for publication. The contents reflect the views of the contributors and technical work groups and do not necessarily reflect the views of the Agency. Mention of trade names or commercial products in this document or in the methods referenced in this document does not constitute endorsement or recommendation for use. Questions concerning this document or its application should be addressed to: Romy Campisano National Homeland Security Research Center Office of Research and Development (NG16) U.S. Environmental Protection Agency 26 West Martin Luther King Drive Cincinnati, OH 45268 (513) 569-7016 [email protected] Kathy Hall National Homeland Security Research Center Office of Research and Development (NG16) U.S. Environmental Protection Agency 26 West Martin Luther King -
Human Leukemia T-Cell Lines As Alternatives to Animal Use for Detecting Biologically Active Staphylococcal Enterotoxin Type B
toxins Article Human Leukemia T-Cell Lines as Alternatives to Animal Use for Detecting Biologically Active Staphylococcal Enterotoxin Type B Reuven Rasooly *, Paula Do , Xiaohua He and Bradley Hernlem Foodborne Toxin Detection & Prevention Research Unit, Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Albany, CA 94710, USA; [email protected] (P.D.); [email protected] (X.H.); [email protected] (B.H.) * Correspondence: [email protected]; Tel.: +1-510-559-6478 Abstract: Staphylococcal enterotoxin type B (SEB) is associated with food poisoning. Current methods for the detection of biologically active SEB rely upon its ability to cause emesis when administered to live kittens or monkeys. This technique suffers from poor reproducibility and low sensitivity and is ethically disfavored over concerns for the welfare of laboratory animals. The data presented here show the first successful implementation of an alternative method to live animal testing that utilizes SEB super-antigenic activity to induce cytokine production for specific novel cell-based assays for quantifiable detection of active SEB. Rather than using or sacrificing live animals, we found that SEB can bind to the major histocompatibility complex (MHC) class II molecules on Raji B-cells. We presented this SEB–MHC class II complex to specific Vβ5.3 regions of the human T-cell line HPB-ALL, which led to a dose-dependent secretion of IL-2 that is capable of being quantified and can further detect 10 pg/mL of SEB. This new assay is 100,000 times more sensitive than the ex vivo murine splenocyte method that achieved a detection limit of 1 µg/mL. -
The Practitioner's Guide to Delayed Food Sensitivities
The Practitioner’s Guide to Delayed Food Sensitivities Brent L. Dorval, Ph.D. and Marissa Mirenda, M.S. Version: 1.4-04APR17 About the Authors Dr. Dorval has over 25 years of experience in strategic management of research, manufacturing and regulatory affairs in the area of medical devices and diagnostics. Previously, Dr. Dorval held a number of management positions and served as an advisor to the World Health Organization committee on vaccines and diagnostics. Dr. Dorval has several patents covering rapid assays, novel biomarkers and a novel Polio Virus vaccine. Dr. Dorval holds a Ph.D. in Medical Microbiology and Immunology from the College of Medicine, The Ohio State University and performed postdoctoral studies and was a Visiting Scholar in the Department of Chemistry at the Massachusetts Institute of Technology. Marissa Mirenda, M.S. performed her undergraduate studies in Biology and Psychology at Rutgers University and her graduate studies in BioMedical Forensics at Boston University School of Medicine. She currently works at KBMO Diagnostics in Hopedale, Massachusetts performing clinical lab work using the FIT test to study food sensitivities in patients from all over the world. 2 Table of Contents Section Page Introduction to Food Sensitivities 4 Differentiation of Food Allergies, Food Sensitivities and Food Intolerance 4 Comparison of Food Sensitivity, Food Allergies and Food Intolerance (Table) 4 Food Allergies: Type I, Immediate Hypersensitivity 4-5 Food Sensitivities: Types II & III, Delayed Hypersensitivity 5 Food Sensitivities: Food Intolerance 6 The Food Inflammation Test (FIT Test) Format 6 Comparison of the FIT Test with other available Tests 6-7 Interpretation of the FIT Test Results 7 Implementation of the FIT Test Results and Report 7 Elimination, Rotation and Challenge Diets based on the FIT Test Results 7-8 Food Sensitivity Testing of the Eight most common Food Groups using The FIT Test 8 I. -
Development of Real-Time PCR Screening Methods for the Detection of Bacterial Toxin DNA
Development of Real-time PCR Screening Methods for the Detection of Bacterial Toxin DNA Christina Egan, Ph.D. Director, Biodefense Laboratory Wadsworth Center N New York State Dept. of Health Y S D O [email protected] H Biodefense Wadsworth Center Laboratory New York State Department of Health Overview • Wadsworth Center Biodefense Laboratory • Utility of rtPCR as a rapid screening method • Staphylococcal enterotoxin rtPCR • Clostridium botulinum rtPCR • New and upcoming technology N Y S D O H Biodefense Wadsworth Center Laboratory New York State Department of Health Biodefense Laboratory Services Threats Training •Powders, letters, “All Hazards” •Laboratorians •Biohazard Detection System •First Responders Foods •Intentional/Unintentional Assay Development Animals •Emerging diseases •Novel technologies •Wild, domestic •Optimized methods •Outbreaks, investigations Patients Network Partnerships •Naturally occuring •LRN •Smallpox vs. Vaccination events •FERN N Y •Emerging Diseases (SARS, Flu) •ERLN, ECLRN S D •USPS, BDS O H Biodefense Wadsworth Center Laboratory New York State Department of Health rtPCR Assay Development • Follow standardized procedure in the laboratory, based on guidelines developed for clinical specimen testing • Distinct development and validation phase • Important to evaluate extraction and mastermix components of assay • Assays were designed with multiplexing capability in mind • Assays are validated as singleplex assays and evaluated to meet analytical criteria (sensitivity, N Y specificity, etc.) and then diagnostic -
Genetically Modified Pest-Protected Plants Science and Regulation
Copyright © National Academy of Sciences. All rights reserved. GENETICALLY MODIFIED PEST-PROTECTED PLANTS SCIENCE AND REGULATION Committee on Genetically Modified Pest-Protected Plants Board on Agriculture and Natural Resources National Research Council NATIONAL ACADEMY PRESS Washington, D.C. Copyright © National Academy of Sciences. All rights reserved. NATIONAL ACADEMY PRESS • 2101 Constitution Avenue, NW • Washington, DC 20418 NOTICE: The project that is the subject of this report was approved by the Governing Board of the National Research Council, whose members are drawn from the councils of the National Academy of Sciences, the National Academy of Engineering, and the Institute of Medicine. The members of the committee responsible for the report were chosen for their special competences and with regard for appropriate balance. Library of Congress Cataloging-in-Publication Data Genetically modified pest-protected plants : science and regulation / Committee on Genetically Modified Pest-Protected Plants, Board on Agriculture and Natural Resources, National Research Council. p. cm. Includes bibliographical references and index. ISBN 0-309-06930-0 (casebound) 1. Transgenic plants—Risk assessment. 2. Plants—Disease and pest resistance—Genetic aspects. I. National Research Council (U.S.). Committee on Genetically Modified Pest-Protected Plants. SB123.57 .G48 2000 631.5’233—dc21 00-009457 Genetically Modified Pest-Protected Plants: Science and Regulation is available from National Academy Press, 2101 Constitution Avenue, NW, Lockbox 285, Washington, DC 20055; (800) 624-6242 or (202) 334-3313 (in the Washington metropolitan area); Internet, http://www.nap.edu Copyright 2000 by the National Academy of Sciences. All rights reserved. Printed in the United States of America Copyright © National Academy of Sciences.