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  • 1
    Electronic Resource
    Electronic Resource
    Pharmacokinetics of single and multiple doses of flusoxolol (Ro 31-1411) in healthy subjects (1986)
    Springer
    European journal of clinical pharmacology 31 (1986), S. 113-115 
    Details
    ISSN: 1432-1041
    Keywords: flusoxolol ; multiple-dose ; pharmacokinetics ; Ro 31-1118 ; optical isomer
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Medicine
    Notes: Summary Flusoxolol (Ro 31-1411) is the pharmacologically active optical isomer of Ro 31-1118, a potent cardioselective β-adrenoceptor antagonist with partial agonist activity. It was given to 6 healthy volunteers in a single dose, 40 mg, and then in multiple doses, 40 mg daily for 8 days. Plasma concentration data were best described by a linear two-compartment pharmacokinetic model with first order absorption, and the results confirmed linear kinetics. Pharmacokinetic data for flusoxolol were comparable to those for the racemate Ro 31-1118.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00870998
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  • 2
    Electronic Resource
    Electronic Resource
    Physical and Sensory Characteristics of Vacuum Packaged Beef Round Steaks as Influenced by Postmortem Age and Storage Temperature (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two steaks were removed from the semitendinosus, semimembranosus and biceps femoris muscles at 3, 6 or 9 days postmortem and vacuum packaged. Steaks were stored for 48 hr at 2°C or 7°C before retail display. Steaks cut at 3 days had less (P 〈 0.05) surface discoloration than those removed at 6 or 9 days. In most comparisons, steaks removed at 3 days were more desirable (P 〈 0.05) in overall appearance than steaks removed at either 6 or 9 days and stored at either temperature. Storage temperature did not accelerate lean color development for vacuum packaged beef round steaks. With increasing time postmortem before fabrication into steaks, longer storage periods may be needed before display to allow devet opment of proper lean color.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb05030.x
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  • 3
    Electronic Resource
    Electronic Resource
    Centralized Packaging of Beef Loin Steaks with Different Oxygen-Barrier Films: Physical and Sensory Characteristics (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Vacuum packaged beef strip loins (n = 72) were stored (2 ° 1°C) for either 0, 12 or 24 days before fabrication; steaks were packaged and displayed (2°C or 7°C) up to 6 days in oxygen-permeable film or up to 30 days in vacuum packages (medium or high oxygen-barrier film). Steaks displayed at 2°C, rather than 7°C, tended to have higher overall appearance scores especially when steaks were from 12 or 24 day subprimals. Overall palatability of vacuum packaged steaks was unacceptable after 10–15 days of display. Vacuum packaged steaks can be displayed for 10 days if: (1) steaks are from relatively fresh subprimals, (2) steaks are vacuum packaged with high oxygen-barrier film, and (3) steaks are displayed at 2°C. Although visual scores for vacuum packaged steaks were acceptable for 20–30 days, off-odors and off-flavors were limiting factors in determining shelf-life.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb07621.x
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  • 4
    Electronic Resource
    Electronic Resource
    Microbiological Quality of Vacuum Packaged Poultry With or Without Chlorine Treatment (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Dry packed broilers were cut up or kept as whole carcasses and vacuum packaged in a high barrier or low barrier film or stretch wrapped in a tray package. In an additional study, chicken was treated with 20 ppm chlorine in a chilled water dip; control chicken had no chlorine added to the water. The poultry was then packaged as previously indicated. The chicken was stored in a display case at about 5°C and examined for various bacteria and odor development at intervals up to 10 days. Vacuum packaging dry packed broilers resulted in significantly lower bacterial counts and longer keeping time compared with stretch wrapped chicken. Longest shelf life was obtained with a high barrier film, and chlorine as a dip did not provide increased storage life compared with vacuum packaged broilers maintained in the dry state.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10085.x
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  • 5
    Electronic Resource
    Electronic Resource
    Centralized Packaging of Beef Loin Steaks with Different Oxygen-Barrier Films: Microbiological Characteristics (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Vacuum packaged beef strip loins (n = 72) were stored (2° 1°C) for either 0,12 or 24 days before fabrication; steaks were packaged and displayed (2°C or 7°C) up to 6 days in oxygen-permeable film or up to 30 days in vacuum packages (medium or high oxygen-barrier film). For steaks displayed in oxygen-permeable film, Pseudomonas spp. were a considerable (25–49%) or dominant (〉50%) part of the microflora. The microflora of vacuum-packaged steaks from 0 day loins was dominated by a combination of hetero- and homofermentative Lactobacillus spp.; when vacuum-packaged steaks were from 12 and 24 day loins, the microflora was in most cases dominated by the heterofermentative Lactobacillus cellobiosus.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb07622.x
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  • 6
    Electronic Resource
    Electronic Resource
    Further studies on Pseudomonas aeruginosa LasA: analysis of specificity (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Molecular microbiology 6 (1992), S. 0 
    Details
    ISSN: 1365-2958
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology , Medicine
    Notes: Full elastolytic activity in Pseudomonas aeruginosa is a result of the combined activities of elastase, alkaline proteinase, and the lasA gene product, LasA. The results of this study demonstrate that an active fragment of the LasA protein which is isolated from the culture supernatant fraction is capable of degrading elastin in the absence of elastase, thus showing that LasA is a second elastase produced by this organism. In addition, it is shown that LasA-mediated enhancement of elastotysis results from the separate activities of LasA and elastase upon elastin. The LasA protein does not affect the secretion or activation of a proelastase as previously proposed in other studies. Furthermore, LasA has specific proteolytic capability, as demonstrated by its ability to cleave β-casein. Preliminary analysis of β-casein cleavage in the presence of various protease inhibitors suggests that LasA may be classified as a modified serine protease.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2958.1992.tb01554.x
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  • 7
    Electronic Resource
    Electronic Resource
    DIMETHYL SULFOXIDE AND BURN EDEMA (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 141 (1967), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1967.tb34911.x
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  • 8
    Electronic Resource
    Electronic Resource
    Purification and characterization of LasD: a second staphylolytic proteinase produced by Pseudomonas aeruginosa (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Molecular microbiology 16 (1995), S. 0 
    Details
    ISSN: 1365-2958
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology , Medicine
    Notes: We have previously described studies of a 22 kDa active fragment of the LasA proteinase. In follow-up studies of LasA, we have discovered the separate existence of a 23 kDa proteinase which shares many of the enzymatic properties of LasA, including the ability to lyse heat-killed staphylococoi. However, this apparent serine proteinase, which we designate LasD, is distinct from the 22 kDa active LasA protein for the following reasons: (i) the N-terminal sequence of LasD shares no homology with LasA or the LasA precursor sequence; (ii) Pseudomonas aeruginosa LasA mutant strains AD1825 and FRD2128 do not produce LasA yet produce LasD; and (iii) specific antibodies to each proteinase do not show any cross-reactivity. LasD appears to be produced as a 30 kDa protein, which is possibly cleaved to produce a 23 kDa active fragment. The purified LasD fragment (23 kDa) shows strong staphylolytic activity only at higher pH conditions, while LasA exhibits staphylolytic activity over a broad pH range, in addition to their ability to cleave at internal diglycine sites, both the LasD and LasA endoproteinases efficiently cleave β-casein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2958.1995.tb02298.x
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  • 9
    Electronic Resource
    Electronic Resource
    Pseudomonas aeruginosa LasB mutant constructed by insertional mutagenesis reveais elastolytic activity due to alkaline proteinase and the LasA fragment (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Molecular microbiology 5 (1991), S. 0 
    Details
    ISSN: 1365-2958
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology , Medicine
    Notes: The extracellularly secreted endopeptidase elastase (LasB) is regarded as an important virulence factor of Pseudomonas aeruginosa. It has also been implicated in the processing of LasA which enhances elastolytic activity of LasB. In order to Investigate the role of LasB in virulence and LasA processing, a LasB-negative mutant, PA01E, was constructed by insertional mutagenesis of the LasB structural gene, lasB, in P. aeruginosa PAO. An Internal 636 bp lasB fragment of the plasmid pRB1803 was ligated into a derivative of the mobilization vector pSUP201–1. The resulting plasmid, pBRMOB-LasB, was transformed into Escherichia coli and transferred by filter matings to the LasB-positive P. aeruginosa strain, PA01. Plasmid integration in the lasB site of the chromosome was confirmed by Southern blot analysis. Radioimmunoassay and immunoblotting of PA01E supernatant fluids yielded no detectable LasB (〈1 ng ml-1 LasB). The absence of LasB in PA01E was further proven by the inability of its culture supernatant fluid to cleave transferrin or rabbit immunogiobulin G (IgG) after a 72 h incubation. The residual proteolytic activity of PA01E culture supernatant fluid was attributed to alkaline proteinase (Apr), since it was totally inhibited by specific antibodies against Apr. Residual elastolytic activity in culture supernatant fluid of PAO1E was due to the LasA fragment and to the combined action of the LasA fragment with Apr on elastin. The sizes of purified LasA from PA01 and PA01E were identical (22 kDa). These results show that, besides LasB and the LasA fragment, Apr may also act on elastin in the presence of the LasA fragment and that the proteolytic processing of LasA in P. aeruginosa is independent of LasB.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2958.1991.tb02142.x
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  • 10
    Electronic Resource
    Electronic Resource
    Pseudomonas aeruginosa elastase and elastolysis revisited: recent developments (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Molecular microbiology 5 (1991), S. 0 
    Details
    ISSN: 1365-2958
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology , Medicine
    Notes: With the determination of the three-dimensional structure of elastase and the probable identification of the active site and key residues involved in proteolytic activity, our knowledge of the molecular details of this interesting protease is rapidly increasing. Pseudomonas elastase appears to be remarkably similar to the Bacillus metalloproteinase thermolysin. A further significant development has been the discovery of the lasA gene and the fact that Pseudomonas elastase and alkaline proteinase appear to act in concert with the LasA protein to display the notable elastolytic activity exhibited by isolates of this organism. Biochemical and genetic studies indicate that LasA is a second elastase which may be an important virulence factor that has been overlooked in previous studies.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2958.1991.tb02076.x
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