Ordnung hilffen. Vorreformatorische Geschlechterordnung: Erste deutsche Bibel und Der Ackermann aus Böhmen

Die Dissertation leistet einen Beitrag zur Konstruktion von Geschlechterverhältnissen in der Ehe vor der Reformation. Untersucht werden zwei Texte des 15. Jahrhunderts: Die sogenannte Erste deutsche Bibel (EDB) und die Dichtung Der Ackermann aus Böhmen von Johannes von Tepl. Die Wort-für-Wort-Analyse beider Texte hat aus der zeitgebundenen deutschen Sprachgestalt spezifi-sche Denkfiguren erschlossen. Zentral ist die Gestaltung des Verhältnisses zwischen Gott und Menschen als Rechtsbeziehung Lehen. Das erste Kapitel analysiert und interpretiert die für Ehe- und Geschlechterkonzepte grund-legenden Aussagen von Genesis 1 - 4,1 und den Kanon der fünf Weisheitsbücher der EDB mit folgenden Ergebnissen: 1. Die EDB ist als Rechtsbuch zu lesen, dessen Zentrum die göttliche Herrschaft mit ihrer Rechts-ordnung ist. In diesem Rahmen wird für Mann und Frau die Ordnung Paar definiert. 2. Beide Geschlechter sind gleichwertig. Das kommt in ihren jeweiligen Handlungsfeldern (Werkordnungen) zum Ausdruck. 3. Der Begriff hilffen für die Ehefrau bedeutet Hilfe zum Heil ihres Mannes und eine spezifische Gottesnähe. Dies ist ein entscheidender Unterschied zu Luthers Bibelübersetzung, welche die Frau als untergeordnete Gehilfin des Mannes gestaltet. (Anhang III stellt die EDB-Verse der Lu-therübersetzung von 1545 gegenüber.) 4. Der Sündenfall wird als Rechtsbruch beschrieben, der den Wechsel von der Schöpfungsord-nung im Paradies zur Weltordnung auslöst, die mit den Urteilen Gottes über Frau und Mann beginnt (Genesis 3). Die Urteile fassen die Ehe in einem Diagonalkreuz, welches vier Faktoren untrennbar verbindet: Herrschaft mit Unterordnung sowie hilffen (Gebären) mit Tod. Die Ge-schlechterunterschiede sind konstituierend für die Ehe im Diagonalkreuz. In der EDB lassen sich drei Paarkonstellationen unterscheiden: die Ehe im Diagonalkreuz zwischen dem guten weib und dem weisen Mann, die Ehe ohne Diagonalkreuz zwischen dem un-weib und dem unweisen Mann und die nichteheliche Geschlechterbeziehung zwischen dem gemeinem weib und dem ee-brecher. Das zweite Kapitel der Dissertation vergleicht die alttestamentarischen Ehekonzepte der EDB mit denen der Dichtung Ackermann aus Böhmen. Die rhetorische Form des Streitgesprächs zwischen Witwer und hern Tot zeigt die Struktur eines deutschrechtlichen Prozesses. In diesem Rahmen gewinnen die gegensätzlichen Aussagen über die Ehe die Bedeutung von Rechtspositionen, die in konträren göttlichen Herrschaftsordnungen verortet werden. Die vom Witwer vertretene Herrschaftsordnung beruht auf der alttestamentarischen Rechtsordnung der EDB, während die Positionen des hern Tot diese Rechtsordnung verkehren, indem er die Herrschaftsordnung der Welt als sein Eigen definiert. Ein weiteres Ergebnis des Vergleichs zwischen der EDB und dem Ackermann aus Böhmen ist, dass sowohl die alttestamentarischen Bücher als auch die Dichtung Rechtsfiguren präsentieren. Entscheidend sind in beiden Texten die Urteile Gottes, die jeweils einen Paradigmenwechsel kon-stituieren. In der EDB wird nach dem Sündenfall die (paradiesische) Rechtsordnung in die Rechtsordnung ee gewandelt. Im Ackermann wird die alttestamentarische Rechtsordnung ee der EDB durch die ordenung Tod ersetzt, mit der zugleich die Ordnung Paar nicht mehr gilt. Die Urtei-le Gottes in der EDB definieren das Paar als zweigeschlechtlichen Menschen, das Urteil im Ackermann charakterisiert zwei Einzelmenschen: Mann oder Frau. Damit wird die zentrale Bedeutung der Ehefrau als hilffen zum Heil ihres Mannes aufgehoben, weil die wechselseitige Angewiesenheit von Mann und Frau nicht mehr gegeben ist. Insofern ist hier ein wichtiger Schritt zum reformatorischen Eheverständnis zu erkennen.

Herbal medicine: the science of the art

In the last 50 years science has provided new perspectives on the ancient art of herbal medicine. The present article discusses ways in which the evidence base for the professional use of 'Western' herbal medicine, as therapy to treat disease, known as phytotherapy, can be strengthened and developed. The evidence base for phytotherapy is small and lags behind that for the nutritional sciences, mainly because phytochemicals are ingested as complex mixtures that are incompletely characterised and have only relatively recently been subject to scientific scrutiny. While some methodologies developed for the nutritional sciences can inform phytotherapy research, opportunities for observational studies are more limited, although greater use could be made of patient case notes. Randomised clinical trials of single-herb interventions are relatively easy to undertake and increasing numbers of such studies are being published. Indeed, enough data are available on three herbs (ginkgo (Ginkgo biloba), St John's wort (Hypericum perforatum) and saw palmetto (Serenoa repens)) for meta-analyses to have been undertaken. However, phytotherapy is holistic therapy, using lifestyle advice, nutrition and individually-prescribed mixtures of herbs aimed at reinstating homeostasis. While clinical experience shows that this approach is applicable to a wide range of conditions, including chronic disease, evidence of its efficacy is scarce. Strategies for investigating the full holistic approach of phytotherapy and its main elements are discussed and illustrated through the author's studies at the University of Reading.

Critical stages of the brewing process for changes in antioxidant activity and levels of phenolic compounds in ale

Samples were taken at each stage of brewing (malt, milling, mashing, wort separation, hop addition, boiling, whirlpool, dilution, fermentation, warm rest, chill-lagering, beer filtration, carbonation and bottling, pasteurization, and storage). The level of antioxidant activity of unfractionated, low-molecular-mass (LMM) and high-molecular-mass (HMM) fractions was measured by the 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfortic acid) radical cation (ABTS(.+)) and ferric-reducing antioxidant power (FRAP) procedures. Polyphenol levels were assessed by HPLC. The LMM fraction (<5 kDa) was responsible for similar to80% of the level of antioxidant activity of the unfractionated malt and beer samples. In the unfractionated samples, significant decreases (P < 0.001) in antioxidant activity levels were observed after milling and beer filtration, with the decrease after beer filtration being accompanied by a significant decrease (P > 0.001) in catechin and ferulic acid levels. Increases in antioxidant activity levels were observed after mashing, boiling, fermentation, chill-lagering, and pasteurization, in line with previous studies on lager. Additionally, increases in the level of antioxidant activity occurred after wort separation and carbonation and bottling and were accompanied by increases in levels of most monitored polyphenols. Data from the ABTS(.-) and FRAP assays indicated that the compounds contributing to the levels of antioxidant activity responded differently in the two procedures. Levels of ferulic, vanillic, and chlorogenic acids and catechin accounted for 45-61% of the variation in antioxidant activity levels.

Interactions between herbal and conventional medicines

Herb-drug interactions are subject to much interest at present, but for various reasons reports may be unreliable or unsubstantiated. Herbal medicines are variable in composition and quality, which may affect their interaction profile as well as the reliability of reports concerning them. In this review, clinical and experimental reports have been collated, evaluated and summarised, and the theoretical and clinical evidence presented. There is an explanation of the particular issues involved with herbal medicines as compared with conventional drugs, and reasons why comparisons may or may not be valid, which is intended for those without specialist experience in herbal products. It has become apparent that only a few herbal drugs have so far been cited in interaction reports, for example St John's Wort, Ginkgo biloba, Dan Shen, liquorice, Ma huang and garlic, and that the main drugs involved are those which are already susceptible to interactions with many other conventional drugs, such as warfarin, protease inhibitors and anti-cancer drugs. An attempt has been made to put the matter into perspective and recommendations have been given for health professionals to advise or develop strategies to safeguard patients, without resorting to speculation or scaremongering.

Molecular analysis of maltotriose active transport and fermentation by Saccharomyces cerevisiae reveals a determinant role for the AGT1 permease

Incomplete and/or sluggish maltotriose fermentation causes both quality and economic problems in the ale-brewing industry. Although it has been proposed previously that the sugar uptake must be responsible for these undesirable phenotypes, there have been conflicting reports on whether all the known alpha-glucoside transporters in Saccharomyces cerevisiae (MALx1, AGT1, and MPH2 and MPH3 transporters) allow efficient maltotriose utilization by yeast cells. We characterized the kinetics of yeast cell growth, sugar consumption, and ethanol production during maltose or maltotriose utilization by several S. cerevisiae yeast strains (both MAL constitutive and AM inducible) and by their isogenic counterparts with specific deletions of the AGT1 gene. Our results clearly showed that yeast strains carrying functional permeases encoded by the MAL21, MAL31, and/or MAL41 gene in their plasma membranes were unable to utilize maltotriose. While both high-and low-affinity transport activities were responsible for maltose uptake from the medium, in the case of maltotriose, the only low-affinity (K-m, 36 +/- 2 mM) transport activity was mediated by the AGT1 permease. In conclusion, the AGT1 transporter is required for efficient maltotriose fermentation by S. cerevisiae yeasts, highlighting the importance of this permease for breeding and/or selection programs aimed at improving sluggish maltotriose fermentations.

Lipopolysaccharide-induced Stem Cell Factor Messenger RNA Expression and Production in Odontoblast-like Cells

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Studies on the Expression of Fibroblast Growth Factor-2 from Odontoblast-like Cells

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

HIDROLISADO DE FÉCULA DE MANDIOCA COMO ADJUNTO DE MALTE NA FABRICAÇÃO DE CERVEJA: AVALIAÇÃO QUÍMICA E SENSORIAL

Em virtude da progressiva substituição dos adjuntos amiláceos pelos xaropes com alta concentração de maltose nas cervejarias brasileiras, o presente trabalho teve por objetivo comparar hidrolisados de milho e de mandioca, como adjunto de malte, na fabricação de cerveja tipo Pilsen, em escala de laboratório. Os hidrolisados foram produzidos a partir de amido de milho e fécula de mandioca, sendo que na liqüefação e sacarificação da fração amilácea destes produtos foram utilizadas, respectivamente, as enzimas comerciais Termamil (alfa amilase bacteriana) e Fungamil (alfa amilase fúngica). Na fabricação das cervejas, a proporção de malte e hidrolisado foi de 2 para 1, na base do extrato. O mosto foi produzido pelo processo de infusão e após resfriamento e clarificação foi inoculado com levedura cervejeira de baixa fermentação. A fermentação transcorreu a 10 °C até 90% de atenuação do extrato aparente fermentável. As cervejas foram engarrafadas e, em seguida, maturadas a 0 °C, por 14 dias. Terminado o processo de fabricação, as cervejas foram analisadas química e sensorialmente. A semelhança na composição química dos hidrolisados de milho e de mandioca refletiu na composição química dos mostos e das cervejas. Não houve diferença estatística entre os mostos e entre as cervejas testadas para todos os parâmetros químicos analisados. Também, não existiu diferença sensorial entre as cervejas produzidas com hidrolisado de milho e hidrolisado de mandioca. Concluiu-se que a fécula de mandioca apresenta potencial de uso como matéria prima para a fabricação de xarope de maltose de uso cervejeiro e que há elevada probabilidade de sucesso no uso desse xarope para a fabricação de cervejas.

Aproveitamento da água de umidificação de malte da moagem úmida como matéria prima na fabricação de cerveja

A água de umidificação de malte, resultante da moagem úmida, pode ser usada como matéria prima na fabricação de cerveja. Há, entretanto, cervejarias que descartam esse subproduto, e conseqüentemente, o extrato nele contido. em função disso, o presente trabalho teve por objetivo avaliar a possibilidade de ganho de rendimento na mosturação e alterações nas características químicas e sensoriais da bebida, em virtude do uso dessa água. Cervejas do tipo Pilsen foram produzidas de duas formas: com e sem água de umidificação de malte. Utilizou-se como matéria prima malte, lúpulo, xarope de maltose, água destilada e água de umidificação de malte. O mosto foi produzido pelo processo de infusão, separado do bagaço de malte por filtração convencional e fervido durante 60 minutos. Após seu resfriamento e clarificação o mosto foi inoculado com levedura de baixa fermentação (1,3g/l, ps) e colocado para fermentar a 10°C. A fermentação foi encerrada com 90% da atenuação limite. em seguida, a cerveja foi engarrafada e maturada a 0°C por 14 dias. Os resultados mostraram que o aumento do rendimento de mosturação, em função do uso da água de umidificação de malte, foi estatisticamente não significativo. A utilização dessa água praticamente não alterou as características químicas e sensoriais da cerveja, havendo apenas um leve aumento na intensidade de cor da bebida (7,1 x 8,0 EBC). Considerando, no entanto, que a água de umidificação de malte obtida em nível industrial apresenta maior concentração de extrato em relação àquela produzida em laboratório, espera-se que o uso da primeira traga ganho de rendimento industrial sem alterações significativas nas características da cerveja.

Interações medicamentosas de fitoterápicos e fármacos: Hypericum perforatum e Piper methysticum

A utilização de produtos naturais na medicina popular é milenar e persiste até os dias atuais. Entretanto, a idéia de que estes produtos são isentos de toxicidade torna o uso de medicamentos fitoterápicos cada vez maior e indiscriminado. Este trabalho trata de uma revisão sobre as interações que podem ocorrer com a utilização concomitante de Hypericum perforatum L. (erva de são joão) e Piper methysticum F. (kava-kava) com fármacos, podendo levar a sérios efeitos tóxicos, incluindo a fatalidade.

Effect of 3,4,4 '-trichlorocarbanilide on growth of lactic acid bacteria contaminants in alcoholic fermentation

3,4,4'-trichlorocarbanilide (TCC) was rested as a new method of bacterial growth control for S. cerevisiae alcoholic fermentations of diluted high test molasses (HTM). Minimal inhibitory concentration (MIC) was tested to determine the necessary concentration of TCC to control bacterial growth. The fed-batch alcoholic fermentation process was used with cell recycle similar to industrial conditions and Lactobacillus fermentum CCT 1407 was mixed in the first inoculum to grow with the yeast. Yeast extract was added into the must to stimulate bacterial growth. The best results of TCC's MIC to bacterial growth of Lactobacillus fermentum and Leuconostoc mesenteroides (< 0.125-1.0 mu g/ml) and Saccharomyces cerevisiae (16 mu g/ml) occurred when it was combined with sodium dodecylsulphate (SDS) in a 1: 4 TCC/SDS ratio (wt/wt) in distilled water solution. 1.8 g/l TCC entrapped in calcium alginate added to the must with yeast extract inhibited the growth of Lactobacillus fermentum CCT 1407 maintaining a controlled acidity, higher yeast viability and up to 20.8% of improvement in the average of alcoholic efficiency. Addition of 0.075 g/l TCC entrapped in calcium alginate and 1.67 mg/l SDS in the wort with yeast extract (0-5.0 g/l), inhibited and controlled the extensive bacterial contamination for 19 cycles of fermentation. (C) 1998 Published by Elsevier B.V. Ltd.