Carrot Soup Research Articles

Acceptability of protein-fortified recipes in older adults in France

Public health policies recommend food fortification, namely adding ingredients of nutritional interest into commonly consumed foods, to help older adults with reduced appetite achieve sufficient protein intake. The aim of the present study was to assess the acceptability and sensory perception of protein-fortified recipes in older adults. Two variants – standard and protein-fortified – were developed for six food products covering various food matrices (savoury/sweet, hot/cold, liquid/solid): bolognese sauce, mashed potato and carrot soup; stuffed pepper, apple crumble and vanilla custard. Sixty-five and 56 participants tested respectively in a sensory laboratory. All participants were 70 years or older and lived at home (women: 58 %). Participants were asked to rate liking and food oral processing for each sample as well as to describe its sensory characteristics (free comments, CATA). They were not informed about the nature of the difference between the variants, namely protein fortification. It was observed that using protein extracts to fortify food products results in texture alteration, with a granular, sticky, and compact texture. If this effect is minimal compared to the standard variant, it does not significantly impact liking. However, when the effect is more pronounced and/or accompanied by changes in taste and appearance, it leads to a decrease in product liking. Thus, having a fortified product that closely matches the standard product in all sensory aspects (taste, texture, appearance) appears crucial for consumer acceptability. This work lay the groundwork for further enhancing the functionality of protein extracts and/or the sensory properties of fortified recipes in order to develop palatable protein-enriched foods.

PORTUGUESE TYPICAL STARTER SOUPS: DOES SALT REDUCTION AFFECT PERCEPTION AND SENSORY QUALITY AT A UNIVERSITY CANTEEN?

ABSTRACT Controlling individuals’ salt intakes from discretionary sources is one of Portugal’s public health priority, to reduce factors risks for cardiometabolic diseases. Starter soups, turnip green (TG), Carrot (C) and Carrot with cabbage (CC), from a Portuguese university canteen, were evaluated by sodium content varying in salt addition, the usual amount of salt (R0); with 25% (R25), and 35% (R35) of salt reduction, respectively. One hundred and seven students participated in the research during lunchtime. Check-all-that-apply (CATA) was applied, as well as the acceptability and saltiness perception. There were no differences (p > 0.05) for acceptability and saltiness perception of TG and CC soups with different amounts of salt, but reduced salt samples of carrot soup were perceived to be saltier and overall more liked compared to its usual recipe. This data suggests that 35% of salt reduction is possible in complex matrices as Portuguese starter soups without a loss of acceptance by consumers.

Probing the Functionality of Physically Modified Corn Flour as Clean Label Thickening Agent with a Multiscale Characterization.

A multilevel and multianalytical approach, combining both traditional and unconventional analytical tools, was used to characterize two physically modified (heated and heated-extruded) corn flours to be used as a “clean label” food ingredient. Physical treatments decreased the resistant starch content and increased the water holding capacity and water binding capacity, more extensively in the product subjected to heating-extrusion, as compared to an untreated control. Heated-extruded flour had the highest ability to form homogeneous systems in cold water while all modified flours produced homogeneous systems when mixed with hot water. Systems made with heated-extruded flour were “more rigid” than other samples at all levels of investigation as they were harder (macroscopic) and had higher storage modulus (mesoscopic), as well as lower proton 1H mobility (molecular). Overall, the results highlighted the ability of the multiscale method to give a thorough overview of the flour–water interactions and showed highest water affinity of heated-extruded flour. Heated-extruded flour was then tested in three real-food industrial applications (carrot soup, tomato sauce and a meat patty), where it was successfully implemented as a clean label thickening agent.

Evaluación de la calidad sensorial y nivel de aceptación de formulaciones de sopa de zanahoria microemulsionada con Inulina y Concentrado de Proteína de Suero de Leche (WPC).

Objetivo: Evaluar la calidad sensorial y el nivel de aceptación de formulaciones de sopa de zanahoria microemulsionada con Inulina y Concentrado de Proteína de Suero Leche (WPC). 
 Diseño/metodología/aproximación: Se desarrollaron 4 Formulaciones de Sopa de Zanahoria Microemulsionada con Inulina y Concentrado de Proteína de Suero de Leche (WPC) acorde con un Diseño Experimental de Simple Centroide y se evalúo la calidad sensorial y el nivel de aceptación de las Formulaciones desarrolladas.
 Resultados: La Formulación D formulada con zanahoria microemulsionada con Inulina y WPC al 50% presentó el mayor nivel de aceptación respecto a las otras Formulaciones desarrolladas. Las Formulaciones desarrolladas presentaron diferencias significativas respecto a la luminosidad (L*) y no presentaron diferencia significativa en cuanto a la diferencia de color (?E*) al presentar todas tendencia a la tonalidad roja-amarilla.
 Limitaciones del estudio/implicaciones: Es importante realizar más pruebas que permitan completar el desarrollo de formulaciones para mejorar las propiedades sensoriales de este tipo de productos.
 Hallazgos/conclusiones: La Inulina y el Concentrado de Proteína de Suero de Leche (WPC) son biopolímeros que pueden utilizarse en el desarrollo de formulaciones de sopa de zanahoria para generar un producto de calidad sensorial aceptable por el consumidor.

That’s My Carrot! by Il Sung Na

Reviewed by: That’s My Carrot! by Il Sung Na Natalie Berglind Na, Il Sung That’s My Carrot!; written and illus. by Il Sung Na. Knopf, 2020 [32p] Library ed. ISBN 978-0-399-55159-8 $20.99 Trade ed. ISBN 978-0-399-55158-1 $17.99 E-book ed. ISBN 978-0-399-55160-4 $10.99 Reviewed from galleys R 4-7 yrs Two rabbits grow carrots along opposite sides of a fence, but when a giant carrot appears smack-dab in the middle of their gardens, each bunny claims the vegetable, employing a bulldozer and crane to be the first to extract the carrot from the ground. To their dismay, the carrot vanishes, and the two rappel down the remaining carrot hole to retrieve what’s rightfully theirs—and instead discover a mole cooking carrot soup, at which point all three decide to pool resources for the common good. This readaloud is a classic but funny take on the importance of sharing, as the rabbits team up against a common enemy and instead end up making a friend. The bunnies are [End Page 405] often mirrored on opposing pages, facing each other with angrily arched eyebrows and echoed dialogue (“It’s on MY side!”), and the art alternates between two-page spreads and comic book panels with rounded corners to convey the progression of events. Na’s art resembles the faded textures of stamps, with predominantly gray backgrounds that make the yellow and purple bunnies and their carrots pop against the page, and an underground maze burrowed by the mole with text around each corner enables viewers to get just as lost as the bunnies. Viewers with a knack for unhealthy competition may gain some sympathy for a rival’s perspective through these possessive bunnies. Copyright © 2020 The Board of Trustees of the University of Illinois

Effect of Pleurotus ostreatus powder addition in vegetable soup on ß-glucan content, sensory perception, and acceptability.

Pleurotus ostreatus is an edible mushroom with interesting nutritional properties, which is able to grow on agri‐food waste and could in turn be used as an ingredient for food fortification. However, new food products have to face with the growing consumer consciousness about what they eat and hedonic responses, which represent a key factor in determining food preference and choices. The aim of this study was to design a vegetable‐based product (a pumpkin and carrot soup) added with increasing concentration of P. ostreatus powder rich in β‐glucans, which are fibers with demonstrated bioactivity in humans, and to obtain a sensory description of these fortified products to find the desirable and undesirable sensory properties that affect their acceptance. A total of 109 subjects (women N = 52; men N = 57; age = 36.1 ± 14.4 years) evaluated five samples of pumpkin and carrot soup added with increasing concentrations of mushroom powder (0%, 2%, 4%, 6%, and a hidden control at 0%) for liking and sensory properties by means of the check‐all‐that‐apply method. Results showed that creaminess, orange color, mild odor, and taste were positively related to vegetable soups liking, whereas strong taste, dark color, and mushroom odor described the less liked samples. Sample added with 2% of mushroom powder obtained comparable liking scores to the unmodified sample, while liking decreased with increasing concentration of P. ostreatus powder. The present results demonstrated that it is possible to fortify a vegetable soup with P. ostreatus powder developing well‐accepted foods by consumers. This product could be used to implement an everyday dietary intervention of β‐glucans over a long‐term period.

Acute effects of monosodium glutamate addition to whey protein on appetite, food intake, blood glucose, insulin and gut hormones in healthy young men

AimsThis study investigated the effects of adding monosodium glutamate (MSG) to carrot soup with or without whey protein, on subjective appetite, food intake (FI) and satiety hormones in healthy young men. MethodsTwo experiments were conducted using a repeated-measures, within-subject, crossover design. In exp-1 healthy young men (n = 28) consumed water alone (500 mL), or carrot soup (500 g) with or without MSG (5 g, 1% w/w) or whey protein enriched (36 g) carrot soup with or without MSG (5 g, 1% w/w). Subjective appetite was measured post-treatment and FI measured at a meal at 120 min. In exp-2 (n = 15) the same treatments except for water were used. In addition to subjective appetite and FI, blood glucose, insulin, glucose like peptide 1 (GLP-1), C-peptide and ghrelin were measured. ResultsAdding MSG to carrot soup or whey protein enriched carrot soup did not affect FI. However, in exp-1 the addition of both MSG and protein increased fullness, and when MSG was added to carrot soup reduced desire to eat. In exp-2, average post-treatment appetite (5–120 min) was lower after carrot soup with MSG and protein than all other treatments (P < 0.05). In exp-2, carrot soup with MSG and protein, but not with protein alone, increased post-treatment insulin and C-peptide, and lowered blood glucose in comparison to carrot soup with no additions (P < 0.05). ConclusionAdding MSG alone, or in combination with whey protein, to carrot soups did not affect FI. However, MSG increased fullness and reduced desire to eat, as well as subjective appetite, and when added to protein decreased blood glucose and increased insulin and C-peptide, offering some support for the hypothesis that MSG in the gut signals protein consumption.

Cooking with beer: How much alcohol is left?

When cooking with beer and other alcoholic beverages the loss of ethanol relative to loss of water determines the final concentration of ethanol in the food, but predicting the rate of loss is not simple. Since many people for various reasons (drivers, pregnant women etc.) may strictly want to limit their ethanol intake, it is important to obtain knowledge on this topic. Knowing the final ethanol concentration in prepared foods is also crucial for precisely calculating the energy content of a food. In the current study ethanol was quantified using gas chromatography in ten foods prepared with beer: vinaigrette, pancake, carrot soup, rye bread porridge, steamed fish, spareribs, braised beef, rye bread and wheat bread before, during and after preparation. The estimated amount of ethanol per serving was calculated accordingly. The final concentrations in the foods were in the range from 2.62% (v/v) and 2.48% (w/w) to below detection limit. The highest estimated amount of ethanol per serving was accordingly 1.28g which would be of little concern to most people. Theoretical concentration values calculated from the recipe were in most cases higher than the measured ones, since these values do not reflect the loss during preparation. Nor do the theoretical concentration values reflect the production of ethanol in yeast fermented foods as demonstrated by the rye bread in which case the measured ethanol concentration was higher than the theoretical. The heat-treated foods generally decreased in ethanol concentration during preparation, implying that a higher proportion of the initial amount of ethanol has been lost than of water. The decrease in ethanol concentration observed during cooking further implies that the cook can control the final ethanol content of a food by adjusting cooking time. The other parameter in control of the cook is the initial concentration as prescribed by the recipe.

Modelling the effects of temperature and osmotic shifts on the growth kinetics of Bacillus weihenstephanensis in broth and food products

Bacillus weihenstephanensis is a psychrotolerant bacterium belonging to the Bacillus cereus group. Some strains may be cytotoxic although they have not been described as food-poisoning agents so far. The objective of this work is to model the effects of temperature and aw downshifts on the lag time of B. weihenstephanensis and the dependence of μmax on the growth conditions (temperature and aw). Effects of temperature downshifts were studied on 30 experimental conditions (shifts magnitude ranging from 2 to 20°C, temperature after shift from 10 to 20°C and aw ranging from 0.977 to 0.997). Osmotic shifts were studied for 13 conditions (shift magnitude ranging from 0.008 to 0.020 units of aw, temperature from 10 to 30°C, aw after shift from 0.977 to 0.997). Experimental results show that temperature downshifts were able to induce considerable lag times (up to 20days) when occurring near the growth limits. At lower temperatures, osmotic shifts had also a significant effect. Validation experiments in food subjected to changing conditions of temperature showed that the model provided valid predictions in diluted creamed pasta but overestimated bacterial growth in carrot soup (fail safe predictions).

Effect of the consumption of a fruit and vegetable soup with high in vitro carotenoid bioaccessibility on serum carotenoid concentrations and markers of oxidative stress in young men

To evaluate the effect of the daily intake of a fruit & vegetable soup with high in vitro bioaccessibility of carotenoids on β-carotene and lycopene serum concentrations. Fourteen healthy young men (24±1years) received 300mL/day of a carrot, tomato, and broccoli soup, containing 3.9mg β-carotene and 4mg lycopene, for 4weeks followed by a 4-week washout period. The serum carotenoid response and oxidative markers were analyzed after 3 and 4weeks of soup consumption and after a 4-week washout. The in vitro bioaccessibility of β-carotene and lycopene was 55 and 43%, respectively, in the soup. Serum β-carotene concentrations were significantly higher than baseline (0.33±0.05μmol/L) after 3weeks (0.69±0.06μmol/L) and 4weeks (0.78±0.10μmol/L) of soup consumption (P<0.001). Serum lycopene was also significantly higher compared with baseline levels (0.26±0.08-0.56±0.04μmol/L and 0.60±0.04μmol/L, after 3 and 4weeks, respectively) (P<0.001). Although the highest concentration of both carotenoids was found after 4weeks, the levels were not statistically different from the levels at 3weeks. A 4-week washout significantly decreased serum carotenoid concentrations, although only β-carotene returned to baseline. Glutathione peroxidase (GPx) increased significantly after soup supplementation compared with baseline, while superoxide dismutase was significantly lower only after 3weeks. Glutathione reductase, lipid, protein, and DNA oxidative markers remained unchanged. The soup contributed to increasing the concentration of each carotenoid by more than 100% after 3 and 4weeks of consumption, the maximum increase being observed after 4weeks. Oxidative markers did not show any variation except for GPx. Serum lycopene half-life was longer than that of β-carotene, which may be important for studies evaluating both carotenoids.

Comparison of Probabilistic and Deterministic Predictions of Time to Growth ofListeria monocytogenesas Affected by pH and Temperature in Food

Stochastic models are useful for estimating the risk of foodborne illness and they can be integrated, besides other sources of variability, into microbial risk assessment. A stochastic approach to evaluate growth of two strains of Listeria monocytogenes influenced by different factors affecting microbial growth (pH and storage temperature) was performed. An individual-based approach of growth through optical density measurements was used. From results obtained, histograms of the lag phase were generated and distributions were fitted. Histograms presented increased variation when the factors applied were suboptimal for L. monocytogenes and they were combined. The extreme value distribution was ranked as the best one in most cases, whereas normal was the poorest fitting distribution. To evaluate the influence of pH and storage temperature on L. monocytogenes CECT 5672 in real food, commercial samples of courgette and carrot soup were inoculated with this pathogen. It was able to grow in both soups at storage temperatures from 4°C to 20°C. Using the distributions adjusted, predictions of time to growth (10² cfu/g) of L. monocytogenes were established by Monte Carlo simulation and they were compared with deterministic predictions and observations in foods.

Carrot Soup, Magic Bullets, and Scientific Research for Education and Development

Previous articleNext article No AccessCarrot Soup, Magic Bullets, and Scientific Research for Education and DevelopmentColette ChabbottColette Chabbott Search for more articles by this author PDFPDF PLUSFull Text Add to favoritesDownload CitationTrack CitationsPermissionsReprints Share onFacebookTwitterLinkedInRedditEmail SectionsMoreDetailsFiguresReferencesCited by Comparative Education Review Volume 51, Number 1February 2007 Sponsored by the Comparative and International Education Society Article DOIhttps://doi.org/10.1086/508639 Views: 132Total views on this site Citations: 6Citations are reported from Crossref History © 2007 by the Comparative and International Education Society. All rights reserved.PDF download Crossref reports the following articles citing this article:Ji Liu, Gita Steiner-Khamsi Human Capital Index and the hidden penalty for non-participation in ILSAs, International Journal of Educational Development 73 (Mar 2020): 102149.https://doi.org/10.1016/j.ijedudev.2019.102149Jal Mehta, Amelia Peterson International learning communities: What happens when leaders seek to learn across national boundaries?, Journal of Educational Change 20, no.33 (Jul 2019): 327–350.https://doi.org/10.1007/s10833-019-09348-0Iveta Silova, William C. Brehm From myths to models: the (re)production of world culture in comparative education, Globalisation, Societies and Education 13, no.11 (Dec 2014): 8–33.https://doi.org/10.1080/14767724.2014.967483Dana Burde Assessing Impact and Bridging Methodological Divides: Randomized Trials in Countries Affected by Conflict, Comparative Education Review 56, no.33 (Jul 2015): 448–473.https://doi.org/10.1086/664991Stephen Carney, Jeremy Rappleye, and Iveta Silova Between Faith and Science: World Culture Theory and Comparative Education, Comparative Education Review 56, no.33 (Jul 2015): 366–393.https://doi.org/10.1086/665708David F. Suárez, Francisco O. Ramirez, Jeong-Woo Koo UNESCO and the Associated Schools Project: Symbolic Affirmation of World Community, International Understanding, and Human Rights, Sociology of Education 82, no.33 (Jul 2009): 197–216.https://doi.org/10.1177/003804070908200301

Carrot Soup, Magic Bullets, and Scientific Research for Education and Development

Carrot Soup, Magic Bullets, and Scientific Research for Education and Development

Ernst Moro (1874–1951)—A great pediatric career started at the rise of university-based pediatric research but was curtailed in the shadows of Nazi laws

Ernst Moro was born on December 8, 1874, in Ljubljana, the capital of Slovenia, then part of the Austro-Hungarian empire and attended university in Graz, Austria. Pediatrics, initially regarded as a part of internal medicine, was in its early days as an independent field at universities in German-speaking Europe. The first Chair of Pediatrics had been established in Vienna, Austria in 1884. Ten years later Germany was granted its first Chair in Berlin. Escherich, who held the first Chair of Pediatrics at Graz, was seen as one of the most respected pediatricians in Europe. Therefore, he was invited in 1904 to represent pediatrics together with the American Abraham Jacobi at the International World Congress on Science at the Saint Louis World Exposition in the United States. The high mortality of nearly 25% in infancy was seen as one of the main problems. Escherich's scientific work had established him as the leading bacteriologist. Moro's pediatric career started in Escherich's laboratory with experimental research on the physiology of digestion in infants. In 1900 he presented the first bacteriological characterisation of Lactobacillus acidophilus. In 1906 he received his venia legendi for his work on the bacterial flora in physiological and pathological conditions of the infantile intestine. In 1908 Moro won international reputation for his simple percutaneous skin test for tuberculosis, which was widely used in many countries as the "Moro test" at least until the 1960s. He described a carrot soup and other dietary prescriptions as helpful for diarrhoeal disease. In 1911 he became Head of the Children's Hospital at Heidelberg. In 1918 he described some features peculiar to the first 3 months; according to him this trimenon should be regarded as an own entity like the newborn period. The most famous part of the paper was the description of a milestone in the infant's neurological development, the Umklammerungsreflex (embracing reflex). In 1919 Moro was promoted from associate professor to the first 'Ordinarius', thus founding the first Chair of Pediatrics at Heidelberg and marking the beginning of a scientifically most fruitful period of international collaboration. However, as his wife was of Jewish origin, Moro slowly withdrew from hospital service starting in 1933. After early retirement in 1936, he worked as a pediatrician at home until 1948.

Education and Public Health: Mutual Challenges Worldwide

Next article No AccessGuest Editor’s OverviewEducation and Public Health: Mutual Challenges WorldwideDavid E. BloomDavid E. Bloom Search for more articles by this author PDFPDF PLUSFull Text Add to favoritesDownload CitationTrack CitationsPermissionsReprints Share onFacebookTwitterLinkedInRedditEmail SectionsMoreDetailsFiguresReferencesCited by Comparative Education Review Volume 49, Number 4November 2005Special Issue on Education and Public Health: Mutual Challenges WorldwideGuest Editor: David E. Bloom Sponsored by the Comparative and International Education Society Article DOIhttps://doi.org/10.1086/454370 Views: 81Total views on this site Citations: 11Citations are reported from Crossref © 2005 by the Comparative and International Education Society. All rights reserved.PDF download Crossref reports the following articles citing this article:Patricia Elena Rivas Dawn, Heriberto Emilio Cuanalo de la Cerda, Julia Elena Fraga Berdugo Effect of Education on Wellbeing Among High School Students in a Poor Rural Zone of Yucatan, Mexico, International Journal of Applied Mathematics and Informatics 16 (Mar 2022): 25–31.https://doi.org/10.46300/91014.2022.16.5Sherif M. Hassan Revisiting the Development Impact of Sectorally Disaggregated Foreign Aid, Poverty & Public Policy 12, no.22 (Jul 2020): 123–149.https://doi.org/10.1002/pop4.277Adeline Delavande, Jinkook Lee, Seetha Menon Eliciting Survival Expectations of the Elderly in Low-Income Countries: Evidence From India, Demography 54, no.22 (Mar 2017): 673–699.https://doi.org/10.1007/s13524-017-0560-8Christopher Donner, Jon Maskaly, Lorie Fridell Social bonds and police misconduct, Policing: An International Journal of Police Strategies & Management 39, no.22 (May 2016): 416–431.https://doi.org/10.1108/PIJPSM-10-2015-0109Morgan Chitiyo Challenges Affecting the Education of Children in Zimbabwe, Childhood Education 90, no.66 (Nov 2014): 414–417.https://doi.org/10.1080/00094056.2014.982971D. Scott Corlew Economic Modeling of Surgical Disease: A Measure of Public Health Interventions, World Journal of Surgery 37, no.77 (Oct 2012): 1478–1485.https://doi.org/10.1007/s00268-012-1796-5Vimala Ramachandran Democratic Inequalities: The Dilemma of Elementary Education in India, (Jan 2009): 669–683.https://doi.org/10.1007/978-1-4020-6403-6_43Morgan Chitiyo, Darlington M. Changara, George Chitiyo Providing psychosocial support to special needs children: A case of orphans and vulnerable children in Zimbabwe, International Journal of Educational Development 28, no.44 (Jul 2008): 384–392.https://doi.org/10.1016/j.ijedudev.2007.05.009 Colette Chabbott Carrot Soup, Magic Bullets, and Scientific Research for Education and Development Chabbott, Comparative Education Review 51, no.11 (Jul 2015): 71–94.https://doi.org/10.1086/508639 Back Matter, (Oct 2017): 227–318.https://doi.org/10.1596/978-0-8213-6541-0_bmMarcella Alsan, David E. Bloom, David Canning The effect of population health on foreign direct investment inflows to low- and middle-income countries, World Development 34, no.44 (Apr 2006): 613–630.https://doi.org/10.1016/j.worlddev.2005.09.006

Acid oligosaccharides as the active principle of aqueous carrot extracts for prevention and therapy of gastrointestinal infections

Adherence of microorganisms to the intestinal mucosa is an important and initial step in the pathogenesis of gastrointestinal infections and mediated by carbohydrate structures on the cell surface. Adherence can be blocked by carbohydrate receptor analogues. Aqueous extracts from carrots (carrot soup) contain acidic oligosaccharides, which are able to block adherence of various enteropathogenic microorganisms to HEp-2 cells and human intestinal mucosa in vitro. Dependent on the grade of polymerisation the most potent blocking ability was seen for trigalacturonic acid. Clinical studies revealed, that aqueous carrot extracts are significantly superior to the basic glucose-electrolyt-solution for oral rehydration in acute gastrointestional infections of children.

ADHERENCE OF ENTEROBACTERIA AS PATHOCENETIC MECHANISM IN DIARRHEA AND BLOCKAGE OF ADHERENCE

Enterobacteria (E.coli, Pseudomonas aerug., Enterobacter) and Candida albicans have been isolated in concentrations of more than 105 organisms lml from the duodenum of 48 infants with longstanding severe diarrhea. Organisms have been investigated for their enterotoxin and cytotoxin production in tissue culture models and in the piglet ileal loop.All isolates showed the production of an ST-, half of them also the formation of an LT enterotoxin. The cytotoxic effect was established by hemolysis of sheep red blood cells and disruption of mouse fibroblast monolayers by the cell free supernatant of cultures.The majority of isolates showed hemagglutination of human red blood cells and adherence on isolated human and pig intestinal epithelial cells.Hemagglutination and adherence of some strains was blocked by mannose; Carob and carrot soup - in particular the mono-, oligosaccharide fraction isolated by gel permeation chromatography - was able to reduce adherence of the majority of these isolates by 75 to 90 %. The chemical composition of these carbohydrate fractions will be described.Bacterial contamination of the upper small intestinal tract with enterobacteria and Candida albicans is thought to be a major pathogenetic factor in longstanding severe diarrhea in infants. A strong adhering capacity aids bacteria in colonization of the upper small intestinal tract. Blockage of adherence by various carbohydrates may prove to be an important therapeutic and prophylactic measure.

Adherence of enterobacteria in infantile diarrhea and its prevention.

Adherence of enterobacteria on intestinal epithelial cells is considered a major pathogenic mechanism of infantile diarrhea. In 36 of 40 infants with diarrhea of more than five days' duration, bacterial organisms were isolated from the duodenum. Adherence of these bacteria was investigated by different methods: hemagglutination of 0 + human red blood cells was used as a screening; adherence of bacteria on isolated intestinal epithelial cells was studied by a radiolabeled filtration assay, observation of epithelia under the light microscope and calculation of the number of bacteria/cell was counted. The correlation between these methods was high; 20 of 36 strains showed adherence by all methods. The cell-free carbohydrate fraction of carrot soup and a 2% solution of carob, the fruit of the Mediterranean locust tree, were able to block hemagglutination and adherence of Escherichia coli on isolated intestinal epithelial cells to a great extent. The active blocking agent was found in the oligosaccharide fraction of the carob solution. Blockage of adherence of bacteria isolated from the upper small intestinal tract of children with severe, protracted diarrhea could explain the therapeutic effectiveness of empirically proven diarrheal remedies.

Preliminary observations on the treatment of diarrhoea in children with carrot soup.

The investigation of 25 children with diarrhoea treated with carrot soup is presented. The findings indicate that this treatment is effective in the majority of cases (76 per cent responded) and that response is rapid (within six days); with stools returning to normal consistency and frequency.

Carrot soup in the treatment of infantile diarrhea

Carrot soup in the treatment of infantile diarrhea