(1) Our data suggest that prostaglandin gel cervical ripening and induction of labor and delivery by 42 weeks' gestation may be the most appropriate management for patients with well-established gestational age and an unfavorable cervical examination.
(2) Analysis of extractable peptides showed that sub partu collagen was degraded in preference to noncollagenous proteins into very small fragments, whereas in the process of prostaglandin-induced cervical ripening collagen degradation appears to be of minor importance.
(3) Patients who were to have preinduction cervical ripening because of an unfavorable cervix (Bishop score less than or equal to 4) were randomly assigned to be given a single dose of prostaglandin E2 as either 2.5 mg of gel or a 3.0 mg "chip" intravaginally in a placebo-controlled manner.
(4) Listeria was not detected (direct plating, and cold enrichment) after 80, 77, and 66 d of ripening of Swiss cheese made from milk inoculated with strains California, Ohio, and V7, respectively.
(5) It is concluded that PGE2 vaginal tablets--a chemically stable alternative to pharmacy prepared pessaries--appear to be effective as regards cervical ripening as well as for labor induction.
(6) The results confirm that the intracervical administration of PGE2 in a viscous medium can induce ripening of the cervix in those patients at term displaying unfavorable cervical state.
(7) In contrast, it is activated by the plant hormone ethylene in leaves and during fruit ripening.
(8) The reduced pH of cheese curd, which reaches 4.5 to 5.2, depending on the variety, affects at least the following characteristics of curd and cheese: syneresis (and hence cheese composition), retention of calcium (which affects cheese texture), retention and activity of coagulant (which influences the extent and type of proteolysis during ripening), the growth of contaminating bacteria.
(9) Other ripening parameters, such as ethylene production, lycopene accumulation, polyuronide solubilisation, and invertase activity, together with pectinesterase activity were not affected by the expression of the antisense gene.
(10) It was noted that the collagen bundles disintegrated into fine fibers and also underwent quantitative changes during the ripening process of the cervix.
(11) There were no adverse side effects, indicating application of 2 mg of PGE2 as a safe method of cervical ripening prior to induction of labor.
(12) The success rate of stripping of the membranes defined as delivery within 48 hours after stripping of the membranes is related to the state of ripening of the uterine cervix and to the ease with which the membranes can be stripped.
(13) Two hundred patients received a prostaglandin E2-containing gel for preinduction cervical ripening.
(14) These findings point to the insufficient ripening, or aging of placental tissue, which is related to a release of lysosomal enzymes.
(15) He proposed that spermatozoa ripen during epididymal transit.
(16) Further a summary on questions of the biosynthesis of collagen, changes of the metabolism in the ageing organism and changes of the ripening collagen in the living organism is given.
(17) These results indicate that interleukin-8-like chemotactic factor participates in the cervical ripening at term pregnancy and that the production of this factor is controlled effectively by interleukin-1.
(18) The 15-methyl-prostaglandin F2 alpha methyl ester suppository technique seems to be effective, safe and simple in ripening the cervix for termination of early pregnancy in primigravidae.
(19) The cel1 mRNA was present at a low level in unripe fruit and increased 37-fold during ripening.
(20) Growth of salmonellae in Bologna sausage ("frische Mettwurst") can be inhibited by adding of at least 2.5% nitrit curing salt, 0.3% glucono-delta-lactone, and lactic acid starter cultures, even if the product is stored at temperatures up to 25 degrees C. Likewise in spreadible and sliceable fermented sausage ("streichfähige und schnittfeste Rohwurst") no growth of salmonellae is to be expected, if a similar technology secures a sufficient microbiological stability during the ripening and smoking process.