Base de dados : MEDLINE
Pesquisa : D02.522.296.400 [Categoria DeCS]
Referências encontradas : 1174 [refinar]
Mostrando: 1 .. 10   no formato [Detalhado]

página 1 de 118 ir para página                         

  1 / 1174 MEDLINE  
              next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28739133
[Au] Autor:Marri L; Jansson AM; Christensen CE; Hindsgaul O
[Ad] Endereço:Carlsberg Research Laboratory, J.C. Jacobsens Gade 4, DK-1799 Copenhagen V, Denmark. Electronic address: Lucia.Marri@carlsberglab.dk.
[Ti] Título:An enzyme-linked immunosorbent assay for the detection of diacetyl (2,3-butanedione).
[So] Source:Anal Biochem;535:12-18, 2017 Oct 15.
[Is] ISSN:1096-0309
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Diacetyl (2,3-butanedione) is an important metabolic marker of several cancers, as well as an important off-flavour component produced during fermentation. As a small molecule in a complex mixture with many other analytes, existing methods for identification and quantitation of diacetyl invariably involves a chromatographic separation step followed by signal integration with an appropriate stoichiometric detector. Here we demonstrate that the chemical reaction of diacetyl with a 1,2-phenylenediamine derivative yields a chemical adduct, 1,4-quinoxaline which can be conjugated on BSA. The BSA-diacetyl adduct can be used to select an adduct-specific monoclonal antibody in a Fab-format from a 45-billion member phage-display library. The availability of this antibody allowed the development of an enzyme-linked immunosorbent assay for diacetyl, based on the 1,4-quinoxaline competition for the antibodies with the diacetyl adduct immobilized on the plate. The described ELISA assay can detect the captured diacetyl in micromolar concentrations, both in water samples and in cell culture medium.
[Mh] Termos MeSH primário: Diacetil/análise
Ensaio de Imunoadsorção Enzimática
[Mh] Termos MeSH secundário: Animais
Bovinos
Diacetil/química
Diacetil/metabolismo
Estrutura Molecular
Soroalbumina Bovina/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
27432CM55Q (Serum Albumin, Bovine); K324J5K4HM (Diacetyl)
[Em] Mês de entrada:1709
[Cu] Atualização por classe:171116
[Lr] Data última revisão:
171116
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170726
[St] Status:MEDLINE


  2 / 1174 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28587783
[Au] Autor:Hallagan JB
[Ad] Endereço:The Flavor and Extract Manufacturers Association of the United States, 1101 17th, Street, N.W. Suite 700, Washington, D.C. 20036, United States. Electronic address: Hondobear@aol.com.
[Ti] Título:The use of diacetyl (2,3-butanedione) and related flavoring substances as flavorings added to foods-Workplace safety issues.
[So] Source:Toxicology;388:1-6, 2017 Aug 01.
[Is] ISSN:1879-3185
[Cp] País de publicação:Ireland
[La] Idioma:eng
[Ab] Resumo:In 2001, staff of the National Institute of Occupational Safety and Health (NIOSH) identified diacetyl (2,3-butanedione) as a "marker" of exposure in a microwave popcorn manufacturing facility in which workers developed severe respiratory illness. Subsequent investigations identified additional workers in food and flavor manufacturing facilities also with severe respiratory illness. The flavor industry, NIOSH, and federal and state regulators conducted significant programs to address workplace safety concerns related to the manufacture of flavors and foods containing added flavors. These programs, initiated in 2001, continue today. Key to the success of these programs is understanding what flavors added to foods are and how they are manufactured, how they are incorporated into foods, the specific characteristics of diacetyl and related flavoring substances, and what actions may be taken to assure the safest workplaces possible.
[Mh] Termos MeSH primário: Diacetil/análise
Aromatizantes/análise
Doenças Profissionais/etiologia
Exposição Ocupacional/análise
[Mh] Termos MeSH secundário: Animais
Indústria Alimentícia/normas
Seres Humanos
National Institute for Occupational Safety and Health (U.S.)
Doenças Profissionais/epidemiologia
Doenças Respiratórias/epidemiologia
Doenças Respiratórias/etiologia
Estados Unidos
Local de Trabalho
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Flavoring Agents); K324J5K4HM (Diacetyl)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170815
[Lr] Data última revisão:
170815
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170608
[St] Status:MEDLINE


  3 / 1174 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28558330
[Au] Autor:Peralta GH; Bergamini CV; Audero G; Páez R; Wolf IV; Perotti MC; Hynes ER
[Ad] Endereço:Instituto de Lactología Industrial, Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas, Santiago del Estero 2829, S3000AOM Santa Fe, Argentina. Electronic address: gperalta@fiq.unl.edu.ar.
[Ti] Título:Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria.
[So] Source:Int J Food Microbiol;255:17-24, 2017 Aug 16.
[Is] ISSN:1879-3460
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:Spray-drying of lactic cultures provides direct-to-vat starters, which facilitate their commercialization and use. However, this process may alter the metabolic activity and deteriorate technological features. In this work, we assessed the influence of spray-drying on the survival and aroma production of two strains of mesophilic lactobacilli: Lactobacillus paracasei 90 and Lactobacillus plantarum 91, which have already been characterized as good adjunct cultures. The spray-drying was carried out using a laboratory scale spray and the dried cultures were monitored during the storage for the survival rate. The dried cultures were applied to two cheese models: sterile cheese extract and miniature soft cheese. The influence on the carbohydrate metabolism and the production of organic acids and volatile compounds was determined. Both strains retained high levels of viable counts in the powder after drying and during the storage at 5°C for twelve months. In addition, they also remained at high level in both cheese models during incubation or ripening. Similar profiles of carbohydrate fermentation and bioformation of volatile compounds were observed in the cheese extracts for each of the strains when tested as both fresh and dried cultures. In addition, the ability of Lb. paracasei 90 to increase the production of acetoin and diacetyl remarkably in cheese models was also confirmed for the spray-dried culture.
[Mh] Termos MeSH primário: Queijo/microbiologia
Dessecação
Manipulação de Alimentos/métodos
Manipulação de Alimentos/normas
Microbiologia de Alimentos
Lactobacillus plantarum/fisiologia
Lactobacillus/fisiologia
[Mh] Termos MeSH secundário: Acetoína/metabolismo
Metabolismo dos Carboidratos
Queijo/normas
Diacetil/metabolismo
Fermentação
Lactobacillus/metabolismo
Lactobacillus plantarum/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
BG4D34CO2H (Acetoin); K324J5K4HM (Diacetyl)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171012
[Lr] Data última revisão:
171012
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170531
[St] Status:MEDLINE


  4 / 1174 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28344095
[Au] Autor:Rose CS
[Ad] Endereço:Division of Environmental and Occupational Health Sciences, National Jewish Health and Division of Pulmonary Sciences and Critical Care Medicine, University of Colorado, Denver, CO, USA. Electronic address: rosec@njhealth.org.
[Ti] Título:Early detection, clinical diagnosis, and management of lung disease from exposure to diacetyl.
[So] Source:Toxicology;388:9-14, 2017 Aug 01.
[Is] ISSN:1879-3185
[Cp] País de publicação:Ireland
[La] Idioma:eng
[Ab] Resumo:Inhalation of diacetyl-containing products is associated with risk for occupational bronchiolitis obliterans (BO) and fixed airways obstruction, particularly in workers exposed to heated liquids and powdered formulations. This review describes the occupational settings in which diacetyl-related lung disease has been reported and the clinical presentation of disease, along with an approach to diagnosis and management. The importance of early disease recognition, appropriate removal from exposure, and medical monitoring to optimize prognosis is reviewed. The roles of public health follow-up and medical surveillance for primary and secondary prevention are discussed.
[Mh] Termos MeSH primário: Bronquiolite Obliterante/induzido quimicamente
Diacetil/toxicidade
Doenças Profissionais/induzido quimicamente
Exposição Ocupacional/efeitos adversos
[Mh] Termos MeSH secundário: Bronquiolite Obliterante/diagnóstico
Bronquiolite Obliterante/prevenção & controle
Aromatizantes/toxicidade
Seres Humanos
Exposição por Inalação/efeitos adversos
Pneumopatias/induzido quimicamente
Pneumopatias/diagnóstico
Pneumopatias/prevenção & controle
Doenças Profissionais/diagnóstico
Doenças Profissionais/prevenção & controle
Prevenção Primária/métodos
Prevenção Secundária/métodos
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Nm] Nome de substância:
0 (Flavoring Agents); K324J5K4HM (Diacetyl)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170815
[Lr] Data última revisão:
170815
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170328
[St] Status:MEDLINE


  5 / 1174 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28317734
[Au] Autor:McCarthy T; Bruen C; O'Halloran F; Schellekens H; Kilcawley K; Cryan JF; Giblin L
[Ad] Endereço:Food for Health Ireland, Teagasc Food Research Centre Moorepark, Fermoy, Cork, Ireland; Food for Health Ireland, Dept of Anatomy and Neuroscience, University College Cork, Ireland. Electronic address: triona.mccarthy@hotmail.com.
[Ti] Título:Aroma compound diacetyl suppresses glucagon-like peptide-1 production and secretion in STC-1 cells.
[So] Source:Food Chem;228:35-42, 2017 Aug 01.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Diacetyl is a volatile flavour compound that has a characteristic buttery aroma and is widely used in the flavour industry. The aroma of a food plays an important role in food palatability and thus intake. This study investigates the effect of diacetyl on the satiety hormone, glucagon-like peptide (GLP-1), using the enteroendocrine cell line, STC-1. Diacetyl decreased proglucagon mRNA and total GLP-1 from glucose stimulated STC-1 cells. This dampening effect on GLP-1 appears to be mediated by increasing intracellular cAMP levels, increasing synthesis of the G protein coupled receptor, GPR120, and its recruitment to the cell surface. Voltage gated Ca channels, K channels and the α-gustducin taste pathway do not appear to be involved. These findings demonstrate that components contributing to food palatability suppress GLP-1. This ability of diacetyl to reduce satiety signals may contribute to overconsumption of some palatable foods.
[Mh] Termos MeSH primário: Diacetil/química
Peptídeo 1 Semelhante ao Glucagon/secreção
[Mh] Termos MeSH secundário: Animais
Resposta de Saciedade
Olfato
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
89750-14-1 (Glucagon-Like Peptide 1); K324J5K4HM (Diacetyl)
[Em] Mês de entrada:1705
[Cu] Atualização por classe:170501
[Lr] Data última revisão:
170501
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170321
[St] Status:MEDLINE


  6 / 1174 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28285533
[Au] Autor:Wang JY; Wang XJ; Hui X; Hua SH; Li H; Gao WY
[Ad] Endereço:National Engineering Research Center for Miniaturized Detection Systems and College of Life Sciences, Northwest University , 229 North Taibai Road, Xi'an, Shaanxi 710069, China.
[Ti] Título:Determination of Diacetyl in Beer by a Precolumn Derivatization-HPLC-UV Method Using 4-(2,3-Dimethyl-6-quinoxalinyl)-1,2-benzenediamine as a Derivatizing Reagent.
[So] Source:J Agric Food Chem;65(12):2635-2641, 2017 Mar 29.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Diacetyl is an important flavoring compound in many foods, especially in beer. In the present study, we developed and validated a new precolumn derivatization HPLC-UV method for the determination of diacetyl using 4-(2,3-dimethyl-6-quinoxalinyl)-1,2-benzenediamine as a novel derivatizing reagent. After derivatization with the reagent at a pH value 4.0 at ambient temperature for 10 min, diacetyl was analyzed on an ODS column and detected at 254 nm. The results show that the correlation coefficient of the method is 0.9991 in the range of 0.10 to 100.0 µM diacetyl, and the limit of detection is 0.02 µM. The method was further evaluated in the analysis of beer samples with the recoveries ranging from 94.4 to 102.6% and RSDs from 1.36 to 3.33%. The concentrations of diacetyl in 8 beer samples were determined in the range of 0.19 to 0.42 µM. The method established in this study may be well suitable for the determination of diacetyl in beer.
[Mh] Termos MeSH primário: Cerveja/análise
Cromatografia Líquida de Alta Pressão/métodos
Diacetil/análise
Fenilenodiaminas/química
Quinoxalinas/química
[Pt] Tipo de publicação:EVALUATION STUDIES; JOURNAL ARTICLE
[Nm] Nome de substância:
0 (4-(2,3-dimethyl-6-quinoxalinyl)-1,2-benzenediamine); 0 (Phenylenediamines); 0 (Quinoxalines); K324J5K4HM (Diacetyl)
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170627
[Lr] Data última revisão:
170627
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170314
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b00990


  7 / 1174 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28248570
[Au] Autor:Brass DM; Gwinn WM; Valente AM; Kelly FL; Brinkley CD; Nagler AE; Moseley MA; Morgan DL; Palmer SM; Foster MW
[Ad] Endereço:1 Division of Pulmonary, Allergy, and Critical Care Medicine.
[Ti] Título:The Diacetyl-Exposed Human Airway Epithelial Secretome: New Insights into Flavoring-Induced Airways Disease.
[So] Source:Am J Respir Cell Mol Biol;56(6):784-795, 2017 Jun.
[Is] ISSN:1535-4989
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Bronchiolitis obliterans (BO) is an increasingly important lung disease characterized by fibroproliferative airway lesions and decrements in lung function. Occupational exposure to the artificial food flavoring ingredient diacetyl, commonly used to impart a buttery flavor to microwave popcorn, has been associated with BO development. In the occupational setting, diacetyl vapor is first encountered by the airway epithelium. To better understand the effects of diacetyl vapor on the airway epithelium, we used an unbiased proteomic approach to characterize both the apical and basolateral secretomes of air-liquid interface cultures of primary human airway epithelial cells from four unique donors after exposure to an occupationally relevant concentration (∼1,100 ppm) of diacetyl vapor or phosphate-buffered saline as a control on alternating days. Basolateral and apical supernatants collected 48 h after the third exposure were analyzed using one-dimensional liquid chromatography tandem mass spectrometry. Paired t tests adjusted for multiple comparisons were used to assess differential expression between diacetyl and phosphate-buffered saline exposure. Of the significantly differentially expressed proteins identified, 61 were unique to the apical secretome, 81 were unique to the basolateral secretome, and 11 were present in both. Pathway enrichment analysis using publicly available databases revealed that proteins associated with matrix remodeling, including degradation, assembly, and new matrix organization, were overrepresented in the data sets. Similarly, protein modifiers of epidermal growth factor receptor signaling were significantly altered. The ordered changes in protein expression suggest that the airway epithelial response to diacetyl may contribute to BO pathogenesis.
[Mh] Termos MeSH primário: Diacetil/toxicidade
Células Epiteliais/secreção
Aromatizantes/toxicidade
Pneumopatias/metabolismo
Proteoma/metabolismo
[Mh] Termos MeSH secundário: Diferenciação Celular/efeitos dos fármacos
Matriz Extracelular/efeitos dos fármacos
Matriz Extracelular/metabolismo
Seres Humanos
Pulmão/efeitos dos fármacos
Pulmão/patologia
Pneumopatias/patologia
Proteômica
Receptor do Fator de Crescimento Epidérmico/metabolismo
Transdução de Sinais/efeitos dos fármacos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Flavoring Agents); 0 (Proteome); EC 2.7.10.1 (Receptor, Epidermal Growth Factor); K324J5K4HM (Diacetyl)
[Em] Mês de entrada:1707
[Cu] Atualização por classe:170810
[Lr] Data última revisão:
170810
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170302
[St] Status:MEDLINE
[do] DOI:10.1165/rcmb.2016-0372OC


  8 / 1174 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28232124
[Au] Autor:Brass DM; Palmer SM
[Ad] Endereço:Division of Pulmonary, Allergy, and Critical Care Medicine, Duke University Medical Center, Durham, NC, USA. Electronic address: david.brass@duke.edu.
[Ti] Título:Models of toxicity of diacetyl and alternative diones.
[So] Source:Toxicology;388:15-20, 2017 Aug 01.
[Is] ISSN:1879-3185
[Cp] País de publicação:Ireland
[La] Idioma:eng
[Ab] Resumo:Diacetyl (DA; 2,3-butanedione), with the chemical formula (CH CO) is a volatile organic compound with a deep yellow color and a strong buttery flavor and aroma. These properties have made DA a particularly useful and common food flavoring ingredient. However, because of this increased occupational use, workers can be exposed to high vapor concentrations in the workplace. Despite being listed by the USFDA to be 'generally regarded as safe' (GRAS), multiple lines of evidence suggest that exposure to high concentrations of DA vapor causes long-term impairments in lung function with lung function testing indicating evidence of either restrictive or obstructive airway narrowing in affected individuals. A growing number of pre-clinical studies have now addressed the short and long-term toxicity associated with DA exposure providing further insight into the toxicity of DA and related diones. This review summarizes these observations.
[Mh] Termos MeSH primário: Diacetil/toxicidade
Aromatizantes/toxicidade
Exposição Ocupacional/efeitos adversos
[Mh] Termos MeSH secundário: Animais
Diacetil/química
Seres Humanos
Exposição por Inalação/efeitos adversos
Pneumopatias/induzido quimicamente
Pneumopatias/epidemiologia
Doenças Profissionais/induzido quimicamente
Doenças Profissionais/epidemiologia
Testes de Função Respiratória
Fatores de Tempo
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Nm] Nome de substância:
0 (Flavoring Agents); K324J5K4HM (Diacetyl)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170815
[Lr] Data última revisão:
170815
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170225
[St] Status:MEDLINE


  9 / 1174 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28215079
[Au] Autor:Sano T; Okabe R; Iwahashi M; Imagi J; Sato T; Yamashita T; Fukusaki E; Bamba T
[Ad] Endereço:J-Oil Mills, Incorporated , 7-41 Daikoku-cho, Tsurumi-ku, Yokohama 230-0053, Japan.
[Ti] Título:Effect of Furan Fatty Acids and 3-Methyl-2,4-nonanedione on Light-Induced Off-Odor in Soybean Oil.
[So] Source:J Agric Food Chem;65(10):2136-2140, 2017 Mar 15.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Soybean oil is one of the most widely consumed vegetable oils. However, under photooxidative conditions, this oil develops a beany and green off-odor through a mechanism that has not yet been elucidated. Upon photooxidation, 3-methyl-2,4-nonanedione (3-MND) produces a strong aroma. In this study, the effect of furan fatty acids and 3-MND on odor reversion in soybean oil was investigated. Our findings suggest that the observed light-induced off-odor was likely attributable to the furan fatty acids present in the oil through the generation of 3-MND. While 3-MND may not be directly responsible for the development of light-induced off-odor, this compound appears to be involved because off-odor was detected in canola oil samples containing added 3-MND. In addition, in the present work, 3-hydroxy-3-methyl-2,4-nonanedione, which is derived from 3-MND, was identified for the first time in light-exposed soybean oil and shown to be one of the compounds responsible for odor reversion.
[Mh] Termos MeSH primário: Alcanos/química
Diacetil/análogos & derivados
Ácidos Graxos/química
Furanos/química
Óleo de Soja/química
[Mh] Termos MeSH secundário: Diacetil/química
Luz
Odorantes/análise
Óleo de Soja/efeitos da radiação
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Alkanes); 0 (Fatty Acids); 0 (Furans); 8001-22-7 (Soybean Oil); 854O7EVF99 (3-methyl-2,4-nonanedione); K324J5K4HM (Diacetyl); UC0XV6A8N9 (furan)
[Em] Mês de entrada:1705
[Cu] Atualização por classe:170526
[Lr] Data última revisão:
170526
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170221
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.6b05056


  10 / 1174 MEDLINE  
              first record previous record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28179188
[Au] Autor:Anders MW
[Ad] Endereço:Department of Pharmacology and Physiology, University of Rochester Medical Center, 601 Elmwood Avenue, Rochester, NY 14642, USA. Electronic address: mw_anders@urmc.rochester.edu.
[Ti] Título:Diacetyl and related flavorant α-Diketones: Biotransformation, cellular interactions, and respiratory-tract toxicity.
[So] Source:Toxicology;388:21-29, 2017 Aug 01.
[Is] ISSN:1879-3185
[Cp] País de publicação:Ireland
[La] Idioma:eng
[Ab] Resumo:Exposure to diacetyl and related α-diketones causes respiratory-tract damage in humans and experimental animals. Chemical toxicity is often associated with covalent modification of cellular nucleophiles by electrophilic chemicals. Electrophilic α-diketones may covalently modify nucleophilic arginine residues in critical proteins and, thereby, produce the observed respiratory-tract pathology. The major pathway for the biotransformation of α-diketones is reduction to α-hydroxyketones (acyloins), which is catalyzed by NAD(P)H-dependent enzymes of the short-chain dehydrogenase/reductase (SDR) and the aldo-keto reductase (AKR) superfamilies. Reduction of α-diketones to the less electrophilic acyloins is a detoxication pathway for α-diketones. The pyruvate dehydrogenase complex may play a significant role in the biotransformation of diacetyl to CO . The interaction of toxic electrophilic chemicals with cellular nucleophiles can be predicted by the hard and soft, acids and bases (HSAB) principle. Application of the HSAB principle to the interactions of electrophilic α-diketones with cellular nucleophiles shows that α-diketones react preferentially with arginine residues. Furthermore, the respiratory-tract toxicity and the quantum-chemical reactivity parameters of diacetyl and replacement flavorant α-diketones are similar. Hence, the identified replacement flavorant α-diketones may pose a risk of flavorant-induced respiratory-tract toxicity. The calculated indices for the reaction of α-diketones with arginine support the hypothesis that modification of protein-bound arginine residues is a critical event in α-diketone-induced respiratory-tract toxicity.
[Mh] Termos MeSH primário: Diacetil/toxicidade
Aromatizantes/toxicidade
Exposição Ocupacional/efeitos adversos
[Mh] Termos MeSH secundário: Animais
Diacetil/química
Diacetil/metabolismo
Aromatizantes/química
Aromatizantes/metabolismo
Seres Humanos
Cetonas/química
Cetonas/metabolismo
Cetonas/toxicidade
Doenças Profissionais/induzido quimicamente
Doenças Respiratórias/induzido quimicamente
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Nm] Nome de substância:
0 (Flavoring Agents); 0 (Ketones); K324J5K4HM (Diacetyl)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170815
[Lr] Data última revisão:
170815
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170210
[St] Status:MEDLINE



página 1 de 118 ir para página                         
   


Refinar a pesquisa
  Base de dados : MEDLINE Formulário avançado   

    Pesquisar no campo  
1  
2
3
 
           



Search engine: iAH v2.6 powered by WWWISIS

BIREME/OPAS/OMS - Centro Latino-Americano e do Caribe de Informação em Ciências da Saúde