We evaluated the effect of amylose and amylopectin content on the glucose and insulin responses to rice. Thirty-three normal volunteers were given three types of rice containing 0, 14 to 17, or 23 to 25% of carbohydrate in the form of amylose. The glucose and insulin responses were measured over a period of 180 min. Serum glucose response to high amylose rice was significantly lower at 30 min, and dropped more gradually by 180 min than with 0% amylose rice. In addition, the high amylose rice produced significantly lower insulin levels at 30 and 60 min, as well as lower integrated secretion over the 3-h test. Thus, our results suggest the presence of a factor in high-amylose rice which delays digestion and/or absorption of carbohydrate. Since fiber content and surface area of the test rices were identical, other factors must underlie these observed differences. These include differential enzymatic hydrolysis of amylose and amylopectin and the presence of lipid-starch complexes in the amylose-containing rice.

No abstract

Twenty-three healthy volunteer subjects received a single dose of amphotericin B colloidal dispersion or placebo (4:2) in a double-blind, randomized, dose-escalating design. Doses ranged from 0.25 to 1.5 mg/kg of body weight. The medication was administered via intravenous infusion at a rate of 0.5 mg/kg/h. Plasma amphotericin B concentrations increased with increasing doses, resulting in a linear increase in the amphotericin B area under the curve. Concentrations in plasma decreased rapidly upon discontinuation of the infusion, indicating rapid tissue distribution. A log-linear biexponential elimination phase was observed. A three-compartment open model was used to describe the distribution and elimination of amphotericin B. The mean terminal elimination half-life ranged from 86 h at the 0.25-mg/kg dose level to 244 and 235 h at the 1.0-and 1.5-mg/kg dose levels, respectively. Mean total body clearance ranged from 219 to 284 ml/kg/h. The volume of distribution increased with dose, from 3.37 liter/kg at the 0.25-mg/kg dose to 7.92 liter/kg at the 1.5-mg/kg dose. At the lowest dose level, 0.25 mg/kg, the medication was generally well tolerated. Progressive increases in the dose led to increasing side effects. At the 1.5-mg/kg dose level, 50% of the patients on active medication experienced nausea, vomiting, and chills. Physical examinations, ophthalmologic examinations, and clinical laboratory parameters remained within normal limits compared with those obtained during prestudy examinations.Amphotericin B has been used in the treatment of moderate to severe fungal infections for 30 years (14). The medication continues to be widely used, despite the occurrence of dose-limiting toxicities, primarily renal tubular acidosis (14,17). In addition, approximately 20 to 50% of patients treated with amphotericin B develop acute reactions such as fever, chills, nausea, and vomiting (5, 14, 17). The pharmacokinetics of amphotericin B are not well known. There have been several reports of studies on limited numbers of patients which have provided basic information on the disposition of the compound (3-5, 16). Adult patients exhibit a large volume of distribution, 3 to 4 liters/kg, and a long terminal elimination-phase half-life, which ranges from 11 to 16 days (3,5). Studies in children demonstrate a higher clearance rate and shorter half-lives, although concentrations in plasma were measured for a limited time following treatment with amphotericin B (4, 16).Amphotericin B is available as a desoxycholate micellar solution (17). A new formulation has been developed with the goal of increasing the tolerability of the drug. It consists of a cholesteryl sulfate complex of amphotericin B, the amphotericin B colloidal dispersion (ABCD; Liposome Technology, Inc.). ABCD is a stable complex of amphotericin B and cholesteryl sulfate in a 1:1 molar ratio. The lyophilized product is stable for 6 months at 50°C (10). In vitro incubation studies with fresh human blood have shown that the drug-lipid complex does not result in hemolysis of e...

The objective of this research was to compare four methods of producing frozen poultry parts. Parts were chilled either in tap or ice water and blast frozen or chilling was by-passed with parts frozen in blast, Freon or nitrogen freezers. Nitrogen frozen parts had the least bone darkening. Immersion chilled parts had the greatest amount of lipid oxidation. Shear press analysis showed an equal degree of tenderness for all freezing methods. Results of a taste panel analysis indicated that panel members preferred the hot-cut, immersion chilled parts, but that poultry frozen immediately after hot cutting is an acceptable product.