Main Project abstract Objectives: Bitterness has been suggested to be a common psychological reaction to persistent adversity; however it has thus far been understudied. The objectives of the current study were therefore to: i) Develop a reliable and valid English language measure of bitterness, ii) Pilot this new measure within a clinical population, iii) Explore how the construct of bitterness relates to treatment outcome in psychological therapy, and iv) Determine whether bitterness accurately predicts suicidal ideation in clinical populations. Design: a cross sectional questionnaire design was used. Method: A new bitterness measure was developed incorporating ideas from existing literature and suggestions from experienced clinicians. This measure was completed by a non clinical group (n = 313) and factor analysis was carried out on these data. The measure was then completed by a group of secondary care mental health service users (n = 31) and compared with the non clinical sample,. Additional symptom focussed measures were also completed by the clinical group. Results: Factor analysis showed that the bitterness measure was comprised of four subscales (labelled here as “experience of a negative event”,” nihilism”, “unfairness” and “negative interpersonal experiences”). Good internal consistency and acceptable test-retest reliability was found. Bitterness was found to be related to rumination, in particular the brooding / analytical subtype of rumination. A significant relationship was found with some measures of anger, but no significant relationship was found between bitterness and depression. Conclusions: Bitterness may be a unique construct, conceptually distinct from anger and depression and closely associated with analytical rumination. Service Improvement Project abstract Objective: The birth of a pre-term baby is an acutely stressful event for parents. Medical advances in the UK mean that more babies than ever before are requiring NICU care. Consideration of the psychological needs of parents will help them cope with the NICU environment, develop a bond with their baby and will create the best possible outcome for NICU babies. The study objective was therefore to interview parents in order to better understand factors which supported coping. Design: A consecutive sample of NICU parents participated in semi-structured interviews which focussed on their experience. Setting: A Level 2 NICU in the UK which had recently been rebuilt. Participants: Nine parents representing seven families from a UK NICU. Methods: Parents participated in semi-structured interviews about their experience of NICU. Thematic analysis was used to extract key themes from the data. Results: The main theme described the Emotional Rollercoaster of NICU. Additional themes identified factors which helped or hindered coping: Baby Wellbeing, Physical Environment and Other People. Conclusion: Parents identified a number of factors affecting how they cope with the NICU experience. None of these alone explains positive coping, however the findings of this study give useful information about optimal NICU conditions to parental promote psycho-social wellbeing. Critical Literature Review abstract A substantial amount of high quality research has been conducted exploring the development and maintenance of Post Traumatic Stress Disorder (PTSD) among people who witness or are victims of traumatic events. Well validated models of the disorder have led to the development of robust and effective treatment protocols. Scant attention has however been paid to the exploration of PTSD within individuals who perpetrate violent acts. There were, therefore, two broad aims of this review. The first was to review and summarise available evidence for the existence of PTSD in perpetrators, and the second was to synthesise this evidence in order to draw conclusions regarding the development and maintenance of PTSD in perpetrators and whether existing theoretical models may be applicable to this group of people. Overall, very few studies have been published in this area. There is preliminary evidence that PTSD can develop after perpetration of a violent act and that psychological therapy for such PTSD based on a cognitive model may be effective, taking account of key emotions such as guilt and shame.

There is a conflict of interest between the sorghum producers, for whom condensed tannins in sorghum have agronomic advantages, and sorghum users for whom condensed tannins in sorghum are perceived as nutritionally harmful and unpalatable. However, in recent years there has been growing interest in food phenolics due to their antioxidant potential. Thus, enhancing the content of phenolic compounds in plant foods through selective breeding and/or genetic improvement is now being viewed as a potent dietary option for disease prevention and control. However, the objectionable sensory attributes (bitterness and astringency) of phenolic compounds, especially condensed tannins, have resulted in low consumption of foods rich in these compounds. This study investigated the sensory attributes of products of sorghums varying in total phenol and condensed tannin content as well as their acceptance. A descriptive sensory panel described the sensory attributes including bitterness and astringency of two products, sorghum rice and bran infusions of six sorghum cultivars: three containing tannins and three with no detectable tannins. The products of all the sorghums (tannin and tannin-free) were perceived to different degrees as both bitter and astringent. The products of sorghums with the highest total phenol and tannin content were most bitter and astringent while those from tannin-free sorghums with the lowest total phenol content were least bitter and astringent. The products of NS 5511 (tannins - 1.8% catechin equivalents CE), were perceived similar in both bitterness and astringency to those of a tannin-free sorghum (PAN 8564). Using the Dual Attribute Time Intensity (DATI) sensory method the descriptive sensory panel determined the intensity and time course of bitterness and astringency of bran infusions of sorghums varying in total phenol and condensed tannin content. The infusion from the sorghum with the highest condensed tannin content (PAN 3860) was perceived as most bitter and most astringent and that from the tannin-free sorghum with the least total phenol content (Phofu) was least bitter and astringent. Bitterness of the sorghum infusions developed and reached maximum intensity significantly faster than astringency. The total duration of the astringency sensation lasted significantly longer than bitterness. The more bitter and more astringent the sorghum was, the longer the persistence of the bitter and astringent after-taste. The infusion of NS 5511 was again perceived similar to tannin-free sorghums in both bitterness and astringency. These findings seem to suggest that there is a condensed tannin threshold level at which the tannins are not ‘strongly’ perceived and thus are not objectionable. A consumer panel classified by 6-n-propylthiouracil (PROP) taster status assessed the colour, texture, flavour and overall liking of sorghum rice of two tannin-containing (tannin) sorghums and two tannin-free sorghums. The sorghum rice from PAN 3860, with the highest tannin content, received significantly lower acceptance ratings for all the sensory attributes than the other sorghums. With the exception of appearance, the acceptance of the sorghum rice from the tannin sorghum NS 5511 was not significantly different from that of the two tannin-free sorghums. The PROP tasters (medium and super) could distinguish differences among the sorghum cultivars varying in tannin content levels which presumably led to the significant difference in their acceptance ratings for the most bitter and astringent sorghum compared to others. On the other hand the non tasters preferred the cultivars equally, presumably because they could not detect taste differences (in bitterness and astringency) between the sorghum cultivars. The results of the consumer panel confirm the predictions made from the descriptive sensory panel results that not all the tannin sorghum products would be objectionable to consumers. It is proposed that the condensed tannin threshold level is 2.0% CE inclusive of the tannin content level of NS 5511 (1.8% CE). It is recommended that future breeding programmes investigate production of sorghums like NS 5511 with condensed tannin levels that fall within this threshold limit. The level of condensed tannins in these sorghums would provide the agronomic advantages for the farmer by reducing pre-harvest and post-harvest losses as well as provide the antioxidant benefits associated with them without negatively affecting the nutritional value of the food/feed. Since the negative sensory properties of these sorghums are not strongly perceived they would not be objectionable to consumers, thus making them a promising health option for millions of people. / Thesis (PhD)--University of Pretoria, 2009. / Food Science / unrestricted

No description available.

Thesis (Ph. D.)--Colorado State University, 2004. / Includes bibliographical references.

abstract: The unpleasant bitter taste found in many nutritious vegetables may deter their consumption. While bitterness suppression by prototypical tastants is well-studied in the chemical and pharmacological fields, mechanisms to reduce the bitterness of foods such as vegetables remain to be elucidated. Here tastants representing the taste primaries of salty and sweet were investigated as potential bitterness suppressors of three types of Brassicaceae vegetables. The secondary aim of these studies was to determine whether the bitter masking agents were differentially effective for bitter-sensitive and bitter-insensitive individuals. In all experiments, participants rated vegetables plain and with the addition of tastants. In Experiments 1-3, sucrose and NNS suppressed the bitterness of broccoli, Brussels sprouts, and cauliflower, whereas NaCl did not. Varying concentrations of NaCl and sucrose were introduced in Experiment 4 to assess the dose-dependency of the effects. While sucrose was a robust bitterness suppressor, NaCl suppressed bitterness only for participants who perceived the plain Brussels sprouts as highly bitter. Experiment 5, through the implementation of a rigorous control condition, determined that some but not all of this effect can be accounted for by regression to the mean. Individual variability in taste perception as determined by sampling of aqueous bitter, salty, and sweet solutions did not influence the degree of suppression by NaCl or sucrose. Consumption of vegetables is deterred by their bitter taste. Utilizing tastants to mask bitterness, a technique that preserves endogenous nutrients, can circumvent this issue. Sucrose is a robust bitter suppressor whereas the efficacy of NaCl is dependent upon bitterness perception of the plain vegetables. / Dissertation/Thesis / Doctoral Dissertation Psychology 2014

The study presented here consists in an original piece of work to better understand complex food packaging interactions. The majority of investigations on food polymer interactions related to orange juice and this provided a good base to our study (Literature reviews: cf. Chapters 1a and b). Additionally a rather remarkable finding in 1994 was that limonin, a trace bitter material found in some varieties of orange juice was rapidly absorbed by highly plasticised polyvinyl chloride (PVC plastisol) (Chapter 2). Several commercial absorbants are available for debittering, relying on limonin absorption on the large surface area of the highly porous absorbant pellets. However, the absorptive properties of the smooth plastisols apparently relied on a different mechanism. Limonin is a very large (470.5 g/mol) compound, but some preliminary experiments with another much smaller orange juice constituent d- of absorbates in plastisols, methods used earlier (Moisan 1980, Holland and Santangelo 1988) to measure solubilities and diffusion constants in packaging films could be advantageously used to survey these properties in a wide range of materials, including model compounds of various types, and a number of compounds which may be found in citrus juices (Chapters 3, 4 and 5). Experimentally, the method found most suitable was to use a ‘test film’ of pure plastisol which was wrapped tightly on both sides by a similar ‘supply film’ blended with 1 Molar test material (also called ‘absorbate’), setting up a concentration gradient. The inner test film was removed at regular intervals (minutes to hours) to measure (mainly by weighing) the uptake of the test reagent with time. Rather unexpectedly, it was found in a number of cases that the test film lost weight, either from the beginning, or after a period of time. Three main types of behaviour were identified: Type A lost weight from the beginning and over a long period of time, Type B gained weight initially and then lost weight, and Type C gained weight until a steady state was reached. Often the maximum, or near maximum, mass increase occurred within around 100 minutes, indicating a very rapid, liquid-like diffusion mechanism, in harmony with the rapid uptake of d-limonene and limonin. The major parameters of interest with these compounds are their diffusion rates and their solubilities, and in the presence of aqueous media (orange juice and other foodstuffs) the partition coefficient between the plastisol and water, which is related to the hydrophobicity function LogP for the compound. The major complicating factor in these measurements is the observation that the plasticiser materials themselves also migrate, in the reverse direction, because of the lower effective concentration in the supply film. This effect tends to be small, but is one explanation for the mass loss observed above, and cannot be ignored over the long term, nor in its practical applications to contamination in foods. There are many possible applications for the techniques described above. The removal or addition of compounds in food packaging itself is one. Upgrading foods, such as orange juice, commercially, is another. In many cases ‘scalping’ off-flavours or other minor components takes place exclusively through solid or liquid contact with the packaging. The removal from the headspace measured by the current gas permeation methods is irrelevant for the vast numbers of involatile, but easily diffusable compounds. For such compounds these novel applications are simple and rapid, require little specialised equipment, and fill a niche in the armoury of food and packaging chemists. / Doctor of Philosophy (PhD)

Thesis (Ph. D.)--University of Missouri-Columbia, 2000. / Typescript. Vita. Includes bibliographical references (leaves 175-187). Also available on the Internet.

Thesis (Ph. D.)--University of Missouri-Columbia, 2000. / Typescript. Vita. Includes bibliographical references (leaves 175-187). Also available on the Internet.

Lactobacillus plantarum WCSF1 has two putative prolinases (PepR1 and PepR2), and they share only 48.5% amino acid sequence identity. To investigate the differences in enzymatic characters between two enzymes, the genes are cloned and expressed in E. coli using non-tagged pKK223-3 and His-tagged pET32b(+) systems. Culture conditions of overexpressed recombinant prolinases (r-PepR1 and r-PepR2) are optimized as pH7.0-7.5 LB media at 16°C with 1 mM IPTG induction. Recombinant prolinases with His-tag give higher yields and are more cost-efficient over non-tagged recombinant prolinases. After purification, these recombinant enzymes show similar hydrolysis activities towards Pro-Gly substrate, proving their nature as prolinases. Structural analyses using CD spectrum and computer modelling show that r-PepR1 and r-PepR2 share structural similarity in their secondary structure having the highest β-sheets over other components; and dynamic light scattering and gel filtration chromatography analyses indicate their quaternary structure being homotetrameric. Structural similarity can be linked to enzyme function feature. The two enzymes have the same enzymatic functionality may be due to their structural similarity. Despite for their structural similarities and the same enzymatic functionality, they show differences in their substrate specificity, optimum temperature and pH, kinetic parameters (Km and kcat values), thermal stability, and proteolysis mode. r-PepR1 has its optimal activity at 25°C pH7.5 against substrate Pro-Met, whereas r-PepR2 is most active at 30°C pH8.0 against Pro-Gly. r-PepR1 has a low thermal stability with a TM (the midpoint temperature of the unfolding transition) at 29°C, whereas r-PepR2 has a higher TM at 48°C. However, r-PepR1 is aggregated and inactivated at near physiological temperature (42°C). The catalytic mode of r-PepR1 could be a metallo-protease since its activity reduces by 38% with a metal-chelating agent EDTA; while the activity of r-PepR2 is inhibited by 47% with a serine protease inhibitor PMSF, suggesting it is a serine protease. These isozymes cooperatively and complementarily work together to hydrolyze proline-containing peptides, showing broader specificity, broader range of working pH and temperature, and higher efficiency, suggesting that the proline recycling are mediated through these two enzymes to adapt a wide rage of environmental conditions.

Thesis (Ph.D.) -- University of Western Sydney, 2004. / A thesis presented to the University of Western Sydney, Centre for Advanced Food Research, in fulfilment of the requirements for the degree of Doctor of Philosophy in Advanced Food Science (& Food Packaging Science). Includes bibliography.