Inhaled heparin inhibits the early response to allergen and exercise-induced asthma, probably by inhibiting mast cell mediator release. Recent animal studies suggest that heparin might also inhibit cholinergic neurotransmission in asthma by restoring inhibitory M2 receptor function. We have tested the hypothesis that heparin inhibits neurally-mediated bronchoconstriction in asthma by examining the effect of inhaled heparin on bronchial reactivity to sodium metabisulphite. We also examined the effect of inhaled heparin on methacholine-induced bronchoconstriction to exclude a direct effect on airway smooth muscle. Eleven patients with mild asthma inhaled nebulized heparin (1,000 U.kg-1) or placebo (normal saline) in a randomized, double-blind fashion, 10 min before a challenge with sodium metabisulphite. Nine patients were also challenged with methacholine after the same dose of heparin or placebo. Inhaled heparin did not significantly change forced expiratory volume in one second (FEV1), nor did it alter the provocative dose of sodium metabisulphite or methacholine required to cause a 20% fall in FEV1 (PD20). Geometric mean sodium metabisulphite PD20 was 2.54 and 2.15 mumol after placebo and heparin, respectively (mean difference -0.24 doubling doses; 95% confidence interval (95% CI) -0.64-0.17). Geometric mean methacholine PD20 was 1.00 and 1.51 mumol after placebo and heparin, respectively (mean difference 0.6 doubling doses; 95% CI -0.25-1.5). Thus, heparin inhaled at doses sufficient to inhibit allergen and exercise-induced bronchoconstriction has no effect on the response to sodium metabisulphite and methacholine challenge in asthma. This argues against an inhibitory effect on neural pathways or airway smooth muscle.
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http://dx.doi.org/10.1183/09031936.96.09020217 | DOI Listing |
Narra J
December 2024
Biological Models Laboratory, Department of Biochemistry and Molecular Biology, College of Medicine, University of the Philippines Manila, Manila, Philippines.
Sodium metabisulfite is widely used as a preservative in many food and beverage products, yet its potential effects on cognitive and motor functions at low concentrations remain poorly understood. Evaluating learning, short-term memory, and motor activity is essential, as these functions are critical indicators of neurological health and could be impacted by low-level exposure to sodium metabisulfite. The aim of this study was to investigate the effects of sublethal concentrations of sodium metabisulfite on cognitive and motor functions using (fruit flies) as the model organism.
View Article and Find Full Text PDFFood Chem
March 2025
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; State Key Laboratory of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, China; Liaoning Key Laboratory of Food Nutrition and Health, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood. Electronic address:
There has been a growing demand for the development of high protein beverages in the food industry. However, during thermal processing, high-protein beverages undergo protein aggregation and gelation. In this study, thermostable soy protein was prepared by disulfide bond cleavage combined with preheating treatment.
View Article and Find Full Text PDFFood Chem
March 2025
College of Food Engineering, Harbin University of Commerce, 150028 Harbin, China. Electronic address:
To improve the toughness of the rice dough, protein transglutaminase (TGase) combined with sodium metabisulfite (SMB) modification was used. The influences of modification on rice dough and protein were investigated, and their physicochemical and structural characteristics were analyzed. Mechanical analysis results indicated that the tanδ and texture characteristics of the modified rice dough were close to those of the wheat dough.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China; Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops, Wanning 571533, Hainan, China. Electronic address:
Peroxidase-mediated enzymatic browning during the process of noni fruit juice causes major color deterioration and precipitation, which negatively affects consumer acceptance of the juice. The purpose of this study was to understand the browning and precipitate formation mechanisms in noni fruit juice and improve its quality. Peroxidase was isolated from noni fruit via gel separation purification and characterized for its kinetic properties.
View Article and Find Full Text PDFAppl Environ Microbiol
December 2024
Department of Animal and Food Sciences, University of Delaware, Newark, Delaware, USA.
Unlabelled: Agricultural water is a potential source of microbial contamination whereby and can enter the food supply. To reduce this risk, effective sanitization of agricultural water may be critical to food safety. As such, it is important to investigate the effects of aqueous peracetic acid (PAA) and chlorine (Cl) on bacteria and protozoa at different treatment times and temperatures in agricultural water with respect to key water characteristics.
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