scholarly journals USE OF PRINCIPAL COMPONENT ANALYSIS AND AGGLOMERATIVE HIERARCHY CLUSTERING TO STUDY THE RELATIONSHIP BETWEEN ALPHA AMYLASE AND STARCH DURING FERMENTATION OF OGI FROM MAIZE, SORGHUM AND ACHA

2020 ◽  
Vol 3 (4) ◽  
pp. 66-69
Author(s):  
Adekunbi A. Malomo ◽  
Omowumi I. Olaniyi ◽  
Abiola F. Olaniran ◽  
Sunbo H. Abiose
Keyword(s):  
Principal Component Analysis ◽  
Amylase Activity ◽  
Starch Content ◽  
Principal Component ◽  
Component Analysis ◽  
Alpha Amylase ◽  
Vulnerable Groups ◽  
Breakfast Cereal ◽  
Fermentation Time ◽  
Total Starch

Ogi, a popular breakfast cereal and weaning food in West Africa was produced from maize, acha and sorghum. Ogi was produced from the three cereals and the gruels obtained were subjected to fermentation. The total starch content and alpha amylase activity during the period of fermentation of the ogi slurries were evaluated using standard methods. Total starch content was determined at 0, 12, 24, 36 and 48 h and α-amylase activity was also determined at 10 oC, 20 oC, 30 oC, 40 oC at 0, 12, 24, 36 and 48 h. The outcome of the research showed that α-amylase activity increased with increase in temperature and was highest in maize ogi (1.507 – 4.458 E. U) while acha ogi (0.497 – 3.219 E. U) had the lowest α-amylase activity . The starch content decreased with increase in time of fermentation time and was highest in maize ogi while acha ogi had the lowest. This shows that the higher the temperature of fermentation and longer fermentation time can increase the breakdown of starch by α-amylase in ogi slurry. The result of the Principal component analysis (PCA) showed distinct similarity in maize and acha. Agglomerative hierarchical clustering grouped acha into two groups (groups one and two) but grouped all maize and sorghum ogi samples together into group three. Due to the low starch content and low α-amylase activity observed in acha, it could be utilized in the production of gluten-free ogi with low glycemic index especially for vulnerable groups.

The effect of fermentation time on the volatile aromatic profile of tarhana dough

2018 ◽  
Vol 25 (3) ◽  
pp. 212-222 ◽  
Author(s):  
Nilgün Özdemir ◽  
Ömer Şimşek ◽  
Hasan Temiz ◽  
Ahmet Hilmi Çon
Keyword(s):  
Principal Component Analysis ◽  
Natural Products ◽  
Principal Component ◽  
Component Analysis ◽  
Traditional Food ◽  
Volatile Profile ◽  
Fermentation Time ◽  
Commercial Scale ◽  
Acetic Acids ◽  
At Home

Tarhana is a traditional food produced by fermentation of a dough prepared by mixing wheat flour, yoghurt, tomato, paprika, onion and mint. The fermentation of mixture of natural products gives the tarhana an aromatized desired food characteristic. Therefore, we aimed to determine the effects of fermentation time at home and commercial scale on the aromatic volatile profile of tarhana. In this respect, nine different tarhana dough samples were prepared at home and commercial scale and analysed for volatile and organic acid composition during fermentation which were then evaluated by principal component analysis. In all dough samples, the lactic, succinic and acetic acids were the most produced organic acids while the amounts of ketones decreased, and the alcohols, in particular the esters, increased within fermentation. Particularly, ethyl-lactate and ethyl-acetate increased significantly as well as ethyl-caprylate, ethyl-capronate and ethyl-hexanote responsible for fruity and flower flavour were also accumulated. Tarhana doughs were clustered in two main groups after five days of fermentation with principal component analysis and these clusters remained stable until the end of fermentation. As a conclusion, fermentation time determines the desirable tarhana by ensuring the formation of aromatic volatiles particularly esters. It is necessary to ferment tarhana for at least five days in order to obtain typical aromatic properties.

A German version of the Intermittent Claudication Questionnaire (ICQ): cultural adaptation and validation

VASA ◽  
2012 ◽  
Vol 41 (5) ◽  
pp. 333-342 ◽  
Author(s):  
Kirchberger ◽  
Finger ◽  
Müller-Bühl
Keyword(s):  
Principal Component Analysis ◽  
Intermittent Claudication ◽  
Completion Time ◽  
Short Form ◽  
Principal Component ◽  
Component Analysis ◽  
German Version ◽  
Average Completion Time ◽  
Sf 36 ◽  
Related Quality

Background: The Intermittent Claudication Questionnaire (ICQ) is a short questionnaire for the assessment of health-related quality of life (HRQOL) in patients with intermittent claudication (IC). The objective of this study was to translate the ICQ into German and to investigate the psychometric properties of the German ICQ version in patients with IC. Patients and methods: The original English version was translated using a forward-backward method. The resulting German version was reviewed by the author of the original version and an experienced clinician. Finally, it was tested for clarity with 5 German patients with IC. A sample of 81 patients were administered the German ICQ. The sample consisted of 58.0 % male patients with a median age of 71 years and a median IC duration of 36 months. Test of feasibility included completeness of questionnaires, completion time, and ratings of clarity, length and relevance. Reliability was assessed through a retest in 13 patients at 14 days, and analysis of Cronbach’s alpha for internal consistency. Construct validity was investigated using principal component analysis. Concurrent validity was assessed by correlating the ICQ scores with the Short Form 36 Health Survey (SF-36) as well as clinical measures. Results: The ICQ was completely filled in by 73 subjects (90.1 %) with an average completion time of 6.3 minutes. Cronbach’s alpha coefficient reached 0.75. Intra-class correlation for test-retest reliability was r = 0.88. Principal component analysis resulted in a 3 factor solution. The first factor explained 51.5 of the total variation and all items had loadings of at least 0.65 on it. The ICQ was significantly associated with the SF-36 and treadmill-walking distances whereas no association was found for resting ABPI. Conclusions: The German version of the ICQ demonstrated good feasibility, satisfactory reliability and good validity. Responsiveness should be investigated in further validation studies.

Multifactorial analysis of clinical laboratory signs, the levels of IL-17A, IL-23, IL-33, IL-35, and specific antibodies in the serum of patients with Lyme borreliosis without erythema migrans

2020 ◽  
Vol 4 (11) ◽  
pp. 676-681
Author(s):  
V.V. Sapozhnikova ◽  
◽  
A.L. Bondarenko ◽  
Keyword(s):  
Principal Component Analysis ◽  
Lyme Borreliosis ◽  
Clinical Laboratory ◽  
Acute Infection ◽  
Erythema Migrans ◽  
Principal Component ◽  
Component Analysis ◽  
Control Group ◽  
Multifactorial Analysis ◽  
Specific Antibodies

Aim: to determine the association between clinical laboratory parameters, the production of cytokines (IL-17A, -23, -33, -35), and specific IgM and IgG in the serum of patients with Lyme borreliosis without erythema migrans. Patients and Methods: complete blood count, the concentrations of IL-17A, -23, -33, -35, and the levels of specific IgM and IgG were measured during acute infection and convalescence (n=30). The control group included age- and sex-matched healthy individuals (n=30). Statistical analysis was performed using the StatSoft Statistica v 10.0 software (parametric and non-parametric methods and multifactorial analysis, i.e., principal component analysis). Results: most (80%) patients with Lyme borreliosis without erythema migrans are the people of working age. In most patients, the combination of the specific antibodies against Borrelia afzelii and Borrelia garinii (76.7%) and severe intoxication and inflammatory process (100%) were detected. Moderate and severe disease associated with meningism was diagnosed in 90% and 10%, respectively. The mean duration of hectic period was 8.3±1.27 days. Abnormal ECG was reported in 40% of patients, i.e., conduction abnormalities in 20%, sinus bradycardia in 16.7%,and sinus tachycardia in 3.3%. The clinical laboratory signs of hepatitis without jaundice were identified in 26.7%. During treatment, the significant reduction in band and segmented neutrophil counts as well as the significant increase in platelet count were revealed compared to these parameters at admission. Abnormal cytokine levels (i.e., the increase in IL-17A, -23, -33 and the deficiency of IL-35) were detected. Conclusions: multifactorial analysis has demonstrated that the severity of immunological abnormalities in patients with Lyme borreliosis without erythema migrans is associated with fever, cardiac and liver disorders, the high levels of IL-23 and IL-33, and the lack of IL-35 and specific IgM and IgG. KEYWORDS: tick-borne borreliosis, Lyme disease without erythema migrans, clinical laboratory signs, cytokines, specific antibodies, multifactorial analysis, principal component analysis. FOR CITATION: Sapozhnikova V.V., Bondarenko A.L. Multifactorial analysis of clinical laboratory signs, the levels of IL-17A, IL-23, IL-33, IL-35, and specific antibodies in the serum of patients with Lyme borreliosis without erythema migrans. Russian Medical Inquiry. 2020;4(11):676–681. DOI: 10.32364/2587-6821-2020-4-11-676-681.

Oxypropylation of Brazilian Pine-Fruit Shell Evaluated by Principal Component Analysis

2018 ◽  
Vol 6 (7) ◽  
pp. 715-723 ◽  
Author(s):  
Stephany C. de Rezende ◽  
Jo鉶 A. Pinto ◽  
Isabel P. Fernandes ◽  
Fernanda V. Leimann and Maria-Filomena Barreiro
Keyword(s):  
Principal Component Analysis ◽  
Principal Component ◽  
Component Analysis
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