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2 results on '"Andrew J. Downie"'

1. Arteriojugular endothelin-1 gradients in aneurysmal subarachnoid haemorrhage

Author

Diana Day, Doris A. Chatfield, David K. Menon, Andrew J. Downie, Rhoda E. Kuc, and Anthony P. Davenport

Subjects
Adult, Male, Time Factors, Humans, Vasospasm, Intracranial, Medicine, In patient, cardiovascular diseases, Aged, Blood Specimen Collection, Endothelin-1, business.industry, Vasospasm, Radioimmunoassay, Arteries, General Medicine, Middle Aged, Subarachnoid Hemorrhage, medicine.disease, Endothelin 1, nervous system diseases, Anesthesia, Jugular bulb, cardiovascular system, Endovascular interventions, Female, Subarachnoid haemorrhage, Jugular Veins, business, Endothelin receptor
Abstract

Plasma endothelin (ET) is elevated in patients with vasospasm following subarachnoid haemorrhage (SAH). However, systemic levels provide no indication regarding local production in the brain, and late elevation may be a consequence rather than a cause of vasospasm. We measured arteriojugular (AJ) gradients of ET-1 in 17 patients over the first week after SAH, and related these to the subsequent development of vasospasm. Daily, paired arterial and jugular bulb blood samples were obtained up to seven days post SAH, and assayed for ET-1 using radioimmunoassay. Systemic levels and AJ gradients were compared in patients with and without vasospasm. Significant AJ gradients were observed for ET-1 (P

Published
2002

2. Modifications to Physicochemical and Nutritional Properties of Hard-To-Cook Beans (Phaseolus vulgaris L.) by Extrusion Cooking

Author

María A. Martín-Cabrejas, Keith W. Waldron, Gladys Maina, Francisco J. López-Andréu, Rosa M. Esteban, Mary L. Parker, Andrew J. Downie, Caroline Karanja, Laura Jaime, and A.C. Smith

Subjects
Dietary Fiber, Absorption of water, Starch, Polysaccharide, chemistry.chemical_compound, Species Specificity, Food Preservation, Cooking, Food science, Solubility, chemistry.chemical_classification, Tropical Climate, Plants, Medicinal, biology, Moisture, Chemistry, Monosaccharides, Food preservation, food and beverages, Fabaceae, Humidity, General Chemistry, biology.organism_classification, Extrusion, Phaseolus, General Agricultural and Biological Sciences, Nutritive Value
Abstract

The objective of this work was to evaluate extrusion cooking as a means to improve the nutritional properties of Phaseolus vulgaris L. that had been stored either at 42 degrees C and 80% relative humidity for 6 weeks or for periods >1 year in cereal stores in tropical conditions. Storage under these conditions resulted in an increase in cooking time increased (7.7- and 12-fold, respectively) as a result of development of the hard-to-cook (HTC) defect. Single-screw extrusion of the milled beans was carried out at four barrel temperatures and two moisture contents. The extrudate bulk density and water solubility index decreased with increasing temperature, whereas the water absorption index increased due to the higher proportion of gelatinized starch in the extruded samples. Both fresh and HTC beans contained nutritionally significant amounts of lectins, trypsin, and alpha-amylase inhibitors, which were mostly inactivated by extrusion. Extrusion also caused a considerable redistribution of insoluble dietary fiber to soluble, although the total dietary fiber content was not affected. Changes in solubility involved pectic polysaccharides, arabinose and uronic acids being the main sugars involved. Stored beans subjected to extrusion cooking showed physical and chemical characteristics similar to those of extrudates from fresh beans.

Published
1999

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