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| 1 | Cost-utility of molecular adsorbent recirculating system treatment in acute liver failure显示文摘AIM:To determine the short-term cost-utility of mo-lecular adsorbent recirculating system(MARS) treatment in acute liver failure(ALF).METHODS:A controlled retrospective study was conducted with 90 ALF patients treated with MARS from 2001 to 2005.Comparisons were made with a historical control group of 17 ALF patients treated from 2000 to 2001 in the same intensive care unit(ICU) specializing in liver diseases.The 3-year outcomes and number of liver transplantations were recorded.All direct liver disease-related medical expenses from 6 mo before to 3 years after ICU treatment were determined for 31 MARS patients and 16 control patients.The health-related quality of life(HRQoL) before MARS treatment was estimated by a panel of ICU doctors and after MARS using a mailed 15D(15-dimensional generic healthrelated quality of life instrument) questionnaire.The HRQoL,cost,and survival data were combined and the incremental cost/quality-adjusted life years(QALYs) was calculated.RESULTS:In surviving ALF patients,the health-related quality of life after treatmeant was generally high and comparable to the age-and gender-matched general Finnish population.Compared to the controls,the average cost per QALY was considerably lower in the MARS group(64 732€ vs 133 858€) within a timeframe of 3.5 years.The incremental cost of standard medical treatment alone compared to MARS was 10 928€,and the incremental number of QALYs gained by MARS was 0.66.CONCLUSION:MARS treatment combined with standard medical treatment for ALF in an ICU setting is more cost-effective than standard medical treatment alone. | Taru Kantola Suvi Mklin Anna-Maria Koivusalo Pirjo Rsnen Anne Rissanen Risto Roine Harri Sintonen Krister Hckerstedt Helena Isoniemi | 2010 | World Journal of Gastroenterology2010，16，18： | 3 |
| 2 | Luteinizing hormone receptor eetodomain splice variant misroutes the full- length receptor into a subcompartment of the endoplasmic reticulum 显示文摘 | Pirjo M A Jussi T T Maritta E | 2006 | Mol Biol Cell2006，17，： | 1 |
| 3 | Overexpression of Multiple Dehydrin Genes Enhances Tolerance to Freezing Stress in Arabidopsis显示文摘 | Tuula Puhakainen Michael W. Hess Pirjo M?kel? Jan Svensson Pekka Heino E. Tapio Palva | 2004 | Plant Molecular Biology2004，，5： | 1 |
| 4 | Maternal separation at birthand schizophrenia-a long-term follow-up of the Finnish Christ-mas Seal Home Children显示文摘 | Pirjo M Juha V Matti J | 2003 | Schizophr Res2003，60，1： | 1 |
| 5 | Phenolic acids in potatoes, vegetables, and some of their products 显示文摘 | Pirjo Mattila Jarkko Hellstr~m | 2007 | Journal of Food Composition and Analysis2007，20，34： | 1 |
| 6 | Polyphenol and vitamin C contents in European commercial blackcurrant juice products 显示文摘 | Pirjo H M Hellstr?m J McDougall G | 2011 | Food Chemistry2011，127，3： | 1 |
| 7 | Aggregation and deposition of engineered TiO2 nanoparticles in natural fresh and brackish waters显示文摘 | Markus S Tiina M P Pirjo S | 2011 | Journal of Physics:Conference Series2011，304，1： | 1 |
| 8 | Short-term effects of biochar on soil properties and wheat yield formation with meat bone meal and inorganic fertiliser on a boreal loamy sand显示文摘 | Priit Tammeorg Asko Simojoki Pirjo M?kel? Frederick L. Stoddard Laura Alakukku Juha Helenius | 2014 | Agriculture Ecosystems and Environment2014，，： | 1 |
| 9 | Taurine attenuates D-[3H]aspartate release evoked by depolarization in ischemic corticostriatal slices显示文摘 | Sm M Simo OS Pirjo S | | 0，，： | 1 |
| 10 | Sterol and vitamin Dz contents in some wild and cultivated mushrooms 显示文摘 | Pirjo M Anna-Maija L Riitta R Jari T Vieno P | 2002 | Food Chemistry2002，76，3： | 1 |
| 11 | Overexpression of Multiple Dehydrin Genes Enhances Tolerance to Freezing Stress in Arabidopsis显示文摘 | Tuula Puhakainen Michael W. Hess Pirjo M?kel? Jan Svensson Pekka Heino E. Tapio Palva | 2004 | Plant Molecular Biology2004，，5： | 1 |
| 12 | Beige Adipocytes Are a Distinct Type of Thermogenic Fat Cell in Mouse and Human显示文摘 | Jun Wu Pontus Bostr?m Lauren M. Sparks Li Ye Jang Hyun Choi An-Hoa Giang Melin Khandekar Kirsi A. Virtanen Pirjo Nuutila Gert Schaart Kexin Huang Hua Tu Wouter D. van Marken Lichtenbelt Joris Hoeks Sven Enerb?ck Patrick Schrauwen Bruce M. Spiegelman | 2012 | Cell2012，，2： | 1 |
| 13 | 显示文摘 | Pirjo M Ritta R | 1999 | J Food Comp Analysis1999，12，： | 1 |
| 14 | Fish and fish side streams are valuable sources of high-value components显示文摘The current practice of fish processing generates increasing quantities of side streams and waste,such as skin,heads,frames,viscera,and fillet cut offs.These may account for up to 70%of the fish used in industrial processing.Low-value fish catches,and under-utilized fish species comprise another source of side streams.These side streams have been discarded in the environment leading to environmental problems or they have ended up as low commercial value products,such as feed for fur animals and aquaculture.However,several studies have shown that fish side streams contain valuable bioactive ingredients and fractions,such as fish oils,proteins and peptides,collagen,gelatin,enzymes,chitin,and minerals.These compounds and fractions may provide the opportunity to develop novel applications in health promoting foods,special feeds,nutraceuticals,pharmaceuticals,and cosmetic products.Better utilization of side streams and low-value fish would simultaneously improve both the environmental and ecological sustainability of production.This review summarizes the current knowledge on fish and fish side streams as sources of high-value components such as peptides with antimicrobial,antioxidative,antihypertensive,and antihyperglycemic properties,proteins such as fish collagen and gelatin,fish enzymes,fish oils and fatty acids,polysaccharides like glucosaminoglycans,chitin and chitosan,vitamin D,and minerals.Production technologies for recovering the high-value fractions and potential product applications are discussed.Furthermore,safety aspects related to the raw material,technologies,and fractions are considered. | Anna-Liisa Välimaa Sari Mäkinen Pirjo Mattila Pertti Marnila Anne Pihlanto Maarit Mäki Jaakko Hiidenhovi | 2019 | Food Quality and Safety2019，3，4： | 0 |
| 15 | Contents of phytochemicals and antinutritional factors in commercial protein-rich plant products显示文摘Objectives:The goal of this study was to determine several beneficial and antinutritional compounds in the commercial products of some protein-rich crops.Materials and Methods:Samples of faba bean(Vicia faba),lupin(Lupinus angustifolius),rapeseed press cake(Brassica rapa/napus subsp.Oleifera),flaxseed(Linum usitatissimum),oil hemp seed(Cannabis sativa),buckwheat(Fagopyrum esculentum),and quinoa(Chenopodium quinoa)were purchased from the grocery stores and from the producers.The phytochemicals were analyzed using various validated methods.Results:Rape seed press cake contained the highest contents of phenolics.The highest contents of proanthocyanidins were found in faba bean(470±14 mg/100g DW).Secoisolariciresinol-diglucoside content in the flaxseeds was 138±32 mg/100 g DW and the lignanamide content of hemp seeds was 77±22 mg/100 g DW.The content of phytic acid in rapeseed cake,hemp seed and flaxseed samples was 3.9±0.1,3.5±0.2,and 1.9±0 g/100 g DW,respectively.Rape seed cake contained glucosinolates 2.08±0.74 umol/g DW and faba bean contained vicine and convicine 0.77±0.11 and 0.42±0.02 g/100 g DW,respectively.Quinoa contained saponins 557 mg/100 g DW and after abrasive milling/pearling the content was 36 mg/100 g DW.Generally,the phytochemicals were concentrated in the outer shell of the seed.Inhibitory activities against proteolytic enzymes,trypsin andα-chymotrypsin,varied among the samples analyzed.Highest activity was found in buckwheat samples,whereas lupin and rapeseed press cake had no inhibitory activity against tested enzymes.Conclusions:This paper presented new findings on the contents of phytochemicals in various under-used plant protein sources. | Pirjo H.Mattila Juha-Matti Pihlava Jarkko Hellström Markus Nurmi Merja Eurola Sari Mäkinen Taina Jalava Anne Pihlanto | 2018 | Food Quality and Safety2018，2，4： | 0 |
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