Doctoral

An Investigation of the Bioactivity of Irish Seaweeds and Potential Applications as Nutraceuticals.

Sabrina Cox — Wed, 06 Mar 2013 08:09:30 PST

The primary goals of this research were to; identify the bioactivity of a range of edible Irish seaweeds, to examine the current technological procedures currently applied with respect to seaweed processing and in light of this information, to examine the potential of incorporating seaweeds into traditional food products in order to enhance their nutraceutical properties. Currently most Irish seaweeds are washed, dried and packaged, with little done to increase consumer appeal or interest and dried seaweed may appear inaccessible and unfamiliar to consumers. Seaweeds possess an excellent nutritional quality, such as high fibre and phytochemical content, low cholesterol and low glycaemic index (G.I.) and therefore have the potential for classification as functional foods. The first stage of the research was to assess the bioactivity of a range of edible Irish seaweeds, including brown, red and green species, which were available throughout the year (Laminaria digitata, Laminaria saccharina, Himanthalia elongata, Palmaria palmata, Chondrus crispus and Enteromorpha spirulina.) Brown seaweed, H. elongata, contained the highest levels of bioactivity in terms of antioxidants and antimicrobials, and was therefore the primary seaweed focused on for the remainder of the research. As seaweeds require some processing to make them edible and palatable, optimal processing treatment was established by investigating the effect of a range of common thermal processing methods such as; drying, boiling, steaming and microwaving on the phytochemical content. It was found that a drying pre-treatment before hydrothermal processing reduced the time required for processing (15 min less) and subsequent phytochemical losses (9% reduction). Atmospheric drying is the most common preservation method in Ireland for seaweed yet there is little effort made to optimise the process in order to capitalise on the nutritional content. With these facts in mind, iii drying kinetics under controlled conditions were investigated and mathematically modelled. In terms of phytochemical content, drying was optimised at 40 °C for 2 hours. Under these conditions, reducing the moisture content by 50% caused an increase in phenolic content up to 41%. Rehydration kinetics were also investigated using Response Surface Methodology (RSM) and phytochemical content was maximised by rehydrating at 80.5 °C for 20.4 min. The processed seaweeds were successfully incorporated into commonly consumed convenience products (breadsticks and beef-patties) in order to increase phytochemical and fibre levels and the products were sensorially acceptable as determined by a sensory panel. The overall results of this study indicated that reductions in bioactivity due to application of the current technological procedures could be minimised under controlled conditions. The seaweeds processed with optimal phytochemical levels were sucessfully incorporated into convenience products with enhanced functionality. Such foods would provide innovative new products which could support the Irish seaweed industry while promoting seaweed to a market who otherwise would not consume such a food.

Holiday Home, Sweet Home: A Phenomenological Approach to Second Home Living in Ireland

Deirdre N. Quinn — Fri, 29 Jul 2011 01:19:17 PDT

Holiday Home, Sweet Home:

A Phenomenological Approach to Second Home Living in Ireland

This study constructs a phenomenological account of the second home living experience in Ireland, exploring the interactions between the everyday home life and the holiday home life of the second home owner. It is contextualized by a critical review of the relevant literatures on post-modernism, cosmopolitanism, home and second home living. The thesis utilises a package of participant-centred qualitative methodologies (including in-depth interviews, audio diaries and participants’ photographs) in order to produce a fine-grained insight into their experiences of second home living.

The fieldwork consists of two phases, the first based on in-depth interviews with second home owners and the second based on a further series of in-depth interviews driven by the participants’ audio diaries and photographs. The key themes to emerge from the first phase of this study are: everyday life; family life; friends and neighbours; frequency of use, access, mobility and transcendence; other holidays; activities in the second home; acquisition of home; primary home; attachment and rituals. The second phase of the study was developed to explore these in greater detail and it emerges that there is considerable overlap between the ‘everyday’ or primary home lives and the ‘holiday’ or second home lives of the participants of the study. It is suggested that holiday home life constitutes a ‘stripped down’ version of home that allows for more ‘living’.

The study thus examines the very essence of what we understand tourism to be; tourism cannot be understood except in relation to ‘home’, it is our point of departure into a place and space that is different. The study reveals that in the case of second home living home remains an integral part of the tourism experience. It concludes that while there are similarities between everyday home life and everyday holiday home life, the everyday and the touristic, there are significant differences. It is also clear, however, that the holiday home owners do not find this ambiguity uncomfortable and indeed they flit between homes with practised ease.

A Systematic Approach to Design of Distance Graduate Management Programmes

Pauline Rodrigquez (Thesis) — Wed, 01 Jun 2011 10:51:57 PDT

This study describes the systematic creation, application and evaluation of a
comprehensive framework for the design of distance graduate programmes, the goal of which is to inform decision-making for sustainable curricula that suit the growing demand for flexible learning options. A wide range of challenges face educators, and existing models appear to be insufficient to guide such endeavours. Successful distance learning is rooted in the values of the institution and requires a significant amount of organizational support, needs assessment of stakeholders, strategic planning, implementation and evaluation. This first international study of distance masters degree programmes in Tourism and Hospitality Management (T&HM) employs an exploratory mixed method research design in a comprehensive investigation of the interrelated elements that contextualize and are part of the distance graduate curriculum. Director interviews and online surveys of alumni contribute insights into the graduate distance learning experience. A short case study within an Irish higher education institution pilots the draft framework; triangulating data by adding the perspective of traditional
instructors transitioning into a blended learning format. This study provides a robust curriculum model linking new findings and rich eclectic sources that can assist distance programme planners in the selection of technologyenhanced
approaches to meet the unique needs and interests of learners while
balancing change. Extending the academic plan of Stark and Lattuca (1997, 2009), this timely study offers a design framework to formatively stimulate quality interaction, foster high-level thinking and motivate both learners and instructors in a student-centred paradigm. Holistic design, not technology alone, opens the way to enhancing flexibility and programme competitiveness and resilience in a borderless academic community.

An Investigation into Factors Influencing the Sensory Properties of Selected Irish Grown Organic and Conventional Vegetables

Clare Gilsenan (Thesis) — Wed, 02 Mar 2011 03:36:32 PST

Research studies conducted on organic produce have given conflicting results whether they have superior sensory qualities when compared to conventionally cultivated produce. The development and implementation of a reliable testing system is therefore required. In this study Irish grown organic and conventional carrots (cv. Nairobi), potatoes (cv. Orla) and tomatoes (cv. Amoroso) were selected for physicochemical (size, colour, dry matter, texture, sugars, oBrix & pH), volatile emissions and sensory analysis (trained and consumer
panels). All vegetables were tested in both a raw and cooked state. Few significant
differences were apparent between the organic and conventional vegetables for the
physicochemical components, volatile emissions and sensory properties. No significant
differences were evident between the organic and conventional carrots (raw or steamed) for
any of the instrumental or sensory parameters tested. The organic growing conditions appeared to have a significant impact on the texture (p<0.05) of the raw and baked potatoes, but did not appear to affect appearance, taste or consumer acceptability of baked
potatoes. The conventional tomatoes (raw or cooked) were perceived to be sweeter (p<0.05), and contained higher quantities of glucose and fructose (p<0.05) compared to the organic tomatoes (raw or cooked). Nonetheless, no significant differences were found
between the organic and conventional tomatoes for appearance and texture. The sensory quality of the organic vegetables was very similar to that of the conventional vegetables.

Tourism and urban regeneration: an analysis of visitor perception, behaviour and experience at the Quays in Salford

Ruth Craggs (Thesis) — Wed, 26 Jan 2011 05:46:48 PST

Whilst there is now a substantial body of literature relating to tourism’s economic impact at the macro level, less is known about tourism expenditure at destination and sub-destination levels. The thesis focuses on the Quays in Salford, Greater Manchester – the city’s former docklands, which have been regenerated and repositioned as its flagship tourism product. It reviews pertinent literature and reports the findings from a questionnaire survey of visitors’ perceptions, behaviour and experience of the Quays including expenditure by local category/tourism product component. The perceived performance of the destination’s secondary components was found to be significantly higher than that of its primary features and significant between-group differences were found on the basis of visitors’ socio-economic and behavioural variables, as was the case with visitor satisfaction and intention to both recommend the Quays and return to the destination. Most visitor expenditure was on shopping and in restaurants and cafés and visitors were segmented on the basis of behavioural traits and into heavy, medium, light and no expenditure groups; socio-demographic/behavioural profiles of each segment are presented. Heavy spenders are more likely to be female, in a family group and have shopping as the main visit motivation. A principal components analysis revealed that four product performance dimensions: ‘primary attractions’, ‘secondary attractions’, ‘access’ and ‘environment’, explained 62 percent of the variance in the data and just under 38 percent of overall visitor satisfaction. Not surprisingly, given the perceived performance of the destination’s secondary features, they explained more of the variance in visitor satisfaction than its primary attractions, which in turn, were more influential than the environment and access components. A comparison of the result with those found in previous research and the contribution of the thesis to the academic literature are discussed. Implications for destination planning and marketing are also evaluated.

arden Tourism in Ireland: An Exploation of Product Group Co-operation, Links and Relationships

Catherine Gorman (Thesis) — Mon, 24 Jan 2011 07:35:13 PST

A garden is a space developed for the purpose of consumption and pleasure. Gardens open to the the public form part of the tourism resource of a destination. Those involved in provision within the gardentourism sector are continuously seeking ways of ensuring that both their businesses are successful and give value to the visitor i.e. sustainable. Developing and using co-operative approaches, linkages and relationships within the tourism supply sector is one way towards a more sustainable path of provision. This book explores the garden tourism sector in Ireland identifying such approaches, and concludes that a multiplicity of identities exist. Constructs that influence the multiplicity of identities include history and social systems; qualificiations and experience; ownership, and conflicting objectives and spatiality. These in turn influence the development and management of the product, the level of involvement with provision, with other gardens and with the visitor. Acknowledging and working with the constructs that create these identities can help to greater sustainable provision.

Antimicrobial Evaluaiton of Novel Fatty Acid Derivatives and Other Natural Antimicrobials

Patricia Nobmann (Thesis) — Mon, 19 Jul 2010 06:09:39 PDT

The food industry has shown increased interest for novel natural antimicrobials due to consumer demand for foods with fewer synthetic additives, increased safety, quality and shelf-life. Concurrently, the emergence of drug resistant bacteria substantiates the need for newer antimicrobial agents. Alternative strategies include the use of novel antimicrobials, such as fatty acid derivatives, essential oils and bacteriocins, with proven antimicrobial properties against a diverse range of bacteria. This study investigated novel carbohydrate fatty acid (CF A) derivatives for their antibacterial activity against a range of pathogenic and spoilage bacteria. A series of mono-substituted CF A derivatives using lauric and caprylic acids were synthesized. Chemical routes allowing the attachment of the fatty acid as either an ester or ether to the monosaccharide 6-hydroxyl were developed. Structure/activity relationship studies of antimicrobial efficacy allowed some insight into the mechanism of action of these compounds. In addition, selected essential oil (EO) individual components and nisin, both alone and in combination, were also assessed for possible combination strategies with CF A derivatives. Minimum inhibitory concentration (MIC), ICso values, increase in lag phase and decrease in maximum specific growth rate were determined. Leakage of intracellular material absorbing at 260nm, Live/Dead BacLight fluorescence and ATP BacTiterGlo luminescence assays assessed membrane disrupting effects. Furthermore, a Phenotypic MicroArray assay was used to investigate bacterial cell response in the absence and presence of CF A derivatives. The laurate ether of methyl a-D-glucopyranoside (9a) and laurate ester of methyl a-D-mannopyranoside (4c) showed the highest growth-inhibitory effect. CFA derivatives were significantly more effective against Gram positive than Gram negative bacteria. The analysis of both ester and ether fatty acid derivatives of the same carbohydrate, in tandem with alpha and beta configuration of the carbohydrate moiety suggest that the carbohydrate moiety is involved in the antimicrobial activity of the fatty acid derivatives and that the nature of the bond also has a significant effect on efficacy. Membrane damage was observed and may account for at least a component of the mode of action of these compounds. The ATP assay and phenotypic responses suggested that another mechanism of action might also account for the antimicrobial activity of the beta lauric ether derivative (compound 9b). Carvacrol and thymol were found to have the highest antimicrobial activity, followed by citral. Nisin in combination with carvacrol, thymol and citral showed additive effects against Listeria spp. The antimicrobial effect of the combination was improved by lowering the pH from neutral to pH6. CF A derivatives with different structures have great potential for developing antibacterial agents relevant to the food and health care industries. Nisin in combination with individual EO components could lead to useful efficacy as an alternative natural preservative.

A Film Marketing Action Plan (FMAP) for Film Induced Tourism Destinations

Noelle O'Connor (Thesis) — Tue, 22 Jun 2010 07:59:10 PDT

This research study examines the impact of film induced tourism and destination branding on locations featured in popular films and television series. It also investigates the characteristics of film induced tourism and determines if the key film and tourism stakeholders support the integration of film into Yorkshire’s (UK) tourism product. Yorkshire was selected as the case study area, as it has been the film location for many popular television series and is the subject of much location research within the tourism discipline. The need for a thorough investigation into the film induced tourism phenomenon was particularly evident from the literature review undertaken, as it showed that there was a significant research gap in the successful integration of this phenomenon and destination marketing. In response to this gap, a two phased approach was adopted; the first involved a tourist survey regarding the film induced tourist, while the second phase consisted of strategic conversations with the key stakeholders behind the Yorkshire brand. The issues evolving from these and also the literature review, highlight a number of implications for the future development of such destinations, namely the successful use of destination branding in the promotion of a film location. These issues also facilitated the creation of the Film Marketing Action Plan (FMAP), as it has become apparent that most of the film induced tourism models investigated were inadequate in explaining the relationship between film induced tourism and destination branding. Thus, a new model that is more reflective of the process was developed, using the main concepts and themes that arose from the research findings. Overall, film induced tourism is not widely welcomed by the stakeholders and the implications for retaining a clear balance between Yorkshire’s current tourism product and making the most of the opportunities that could arise, may be the most appropriate way forward.

Food Anxieties: Issues for the Food Sector

Denise Kelly (Thesis) — Thu, 20 May 2010 07:27:41 PDT

People have become obsessed with the harmful effects of eating (Rozin, 1999) and are experiencing ‘food anxiety’, a by-product of modern food. The aim of this research was to explore the nature of food anxiety in Ireland and the potential implications for the food sector. The research objectives were to determine the range of issues causing food anxiety in Irish consumers; to investigate the impact of food anxiety on food choice behaviour; to examine the potential of food anxiety as a segmentation variable for categorizing consumers; and to identify antecedents to the experience of food anxiety. A sequential, mixed methodology research strategy was used. The research was conducted in two phases. The first phase adopted a qualitative approach. Semi-structured face-to-face interviews were conducted with a convenience sample (n=40) to gain insight into food anxiety. The second stage adopted a quantitative approach. Survey questionnaires were administered to a randomly selected sample (n=490). Principal components analysis identified five dimensions of food anxiety when food shopping – (techno)ethical, nutritional, (micro)biological, dietary restrictions and food provenance anxiety. Food anxiety when eating out encompassed four distinct dimensions – technological, nutritional, food integrity and food trends anxiety. Spearman’s Rank Order Correlations established a significant relationship between food anxiety and food choice behaviour. Anxiety-based segmentation, using cluster analysis, identified three distinct clusters of food shoppers – ‘Nonchalant Consumers’, ‘Health Conscientious Consumers’ and ‘Anti-Modernist Circumspect Consumers’. The food-service market was segmented into ‘Easygoing Diners’, ‘Apprehensive Diners’ and ‘Distressed Diners’. Gender, age, marital status, income, education, body mass index, food responsibility, experience of food related illness, the presence of ‘high risk’ household members, living location, perceived personal knowledge, trust in food sector stakeholders and value priorities were found to be significant antecedents of food anxiety using Kruskal-Wallis Tests, Mann-Whitney U Tests and Spearman’s Rank Order Correlations. Binomial logistic regression analyses investigated which anxiety antecedents were of greatest value in predicting food anxiety when food shopping and eating out and identified that perceived personal knowledge of food-related issues and value priorities were of particular significance as predictors of food anxiety. Food producers, retailers and food-service operators should be alerted to the findings of this study because no previous research has focused on the existence of food anxiety or the link between food anxiety and food choice behaviour. This research presented a rationale for research into the concept of food anxiety. It is hoped that this study will stimulate further research into this important phenomenon.

The Development of Tourism Areas: a Comparative Case Study of the Factors Underpinning Tourism Development in Killarney and Clifden in Ireland

Theresa Ryan (Thesis) — Fri, 05 Feb 2010 08:18:38 PST

The study of periodicity of eating and public health nutrition issues

Karen E. Harrington (Thesis) — Tue, 05 Jan 2010 01:12:36 PST

This thesis set out to provide an objective understanding of periodicity of eating in a group of free living adults, by determining the temporal pattern of nutrient intake during eating occasions throughout the day. A dietary assessment study was carried out using a 7-day estimated food diary in a sample of 133 adults recruited from a city local authority. During the survey period, respondents were met on at least three occasions to encourage and motivate them to follow their usual dietary habits and to record their intakes in a as detailed a manner as possible. A combination of quantification methods was used to obtain best estimates for the weights of all food and drink consumed, including a photographic food atlas, manufacturers’ information, the weighing of specific food and drinks, household measures and standard portion sizes. The food and drink information was coded to allow analysis of the data in terms of individual eating occasions. An eating occasion was coded to allow analysis of the data in terms of individual eating occasions. An eating occasion was coded to the nearest hour and included every item of food and drink consumed within an hourly period. Nutrient analysis was carried out using the FOODBASE program on each eating occasion of each of the seven days for each respondent. This program was specifically chosen as it allowed specification of the amount and type of fat used in preparing and cooking foods. The nutrient intake date was entered into SPSS to create a database, which contained every hour of each of the seven days for each respondent, together with the nutrient analysis data of every eating occasion, at the specific hour of consumption. This database was then used to determine the temporal pattern of nutrient intake during eating occasions throughout the day to address a number of questions. Eating occasions of non-nutritive value were not included in the analysis. Four data analysis approaches were explored in order to determine temporal patterns of eating. Only two of these approaches, the eating occasion methods and the eating occasion by individual method, were considered appropriate to represent the temporal pattern of mean nutrient intakes during eating occasions throughout the day in free-living individuals. The eating occasion method was used to determine the amounts of fat consumed during eating occasions of free-living adults on self-selected diets and this information was used to address, for the first time, whether test meals used in postprandial lipeamia studies represent the macronutrient content of eating occasions of free-living adults. Most test meals used in postprandial lipaemia studies contain between 20g and 140g of fat whereas (89%) eating occasions of the free-living adults in this study contained less than 40g of fat. The temporal pattern of fat intake revealed a low-fat high-carbohydrate eating pattern in the early morning hours, the time at which postprandial studies usually administer a single high-fat test meal. Overall, this study showed the usual prostprandial study protocol does not represent the free-living situation. The temporal pattern of eating was also determined to provide baseline date for the development of evidence based dietary guidelines that may involve specific eating occasions of the day and thus set out to make consumer messages more relevant. Three issues were addressed. Firstly, a comparison was made of the temporal pattern of macronutrient intake during eating occasions between high-gat and low-fat consumers. Similar temporal patterns of macronutrient intake were observed although high-fat consumers had great fat intakes (g) and as a result greater energy intakes (MJ) during almost every eating occasion than the low-fat consumers. Secondly, the effect of differences in periodicity of eating on mean daily macronutrient intakes and the temporal pattern of macronutrient intake during eating occasions was determined. The high eating frequency group had higher mean daily energy intakes (P=0.015) and higher proportions of energy from carbohydrate (P-0.006) and sugars (P=0.001) than the low eating frequency group, who had higher proportions of energy from protein (P=0.002). No difference in fat intakes (% energy) was observed between the groups. Similar temporal patterns of macronutrient intake were observed between groups. Thirdly, the day-of –the week effect on macronutrient intakes and the temporal pattern of eating between weekdays and weekend days were investigated. The main finding was a higher total energy intake (P=0.017) but not food energy intake on weekend vs. weekdays. Similar temporal patterns of macronutrient intake were observed between weekdays and weekend days. These investigations demonstrated the importance and value of studying date at the level of eating occasions. This study, however, is limited because of its small sample size. Food and nutrient intake findings of a small non-random population in a country must be also be observed in a random and representative sample of the population before recommendations can be formulated. As part of the North/South Ireland Food Consumption Survey a methodology was developed to ensure the data analysis could be conducted at the level of individual eating occasions. A description of the methodology used is presented in this thesis and the macronutrient intakes and food sources of this representative sample of Irish adults are described. Fat intakes (37% food energy) were higher than recommendations (35% food energy), carbohydrate intakes (46%) were lower than recommendations (50% + food energy). Protein intakes were adequate with 93% of men and 86% of women with protein intakes above the PRI (0.7g of protein/kg body weight/day)

Fish skeletal muscle:adenoisine triphosphate and adenine nucleotide metabolites in relation to the texture and quality of fish

Carmel Wills (Thesis) — Tue, 05 Jan 2010 01:12:34 PST

The changes which occurred in the concentrations of ATP, ADP, AMP, inosine monophosphate, inosine and hypoxanthine in skeletal muscle of rainbow trout, salmon and goldfish during the onset and resolution of rigor mortis were investigated. The effects of ante mortem handling and methods of slaughter on the concentrations of these nucleotides in muscle immediately after death and during storage of fish at 3° and at -30° were examined. Very careful handling of fish and killing by a method which did not cause contraction of muscle were essential if concentrations of ATP were to be at levels indicative of resting muscle (4 to 6∐mol/g tissue). Fish which were anaesthetised ante mortem and killed by cervical fracture or by clubbing had a high concentration of ATP and a relatively slow onset of rigor. Fished slaughtered by CO2 stunning or asphyxiation struggled violently at death and the muscle had very low concentrations of ATP, very high concentrations of inosine monophosphate and rapid onset of rigor. The ratio of the sum of the concentrations of inosine and hypoxanthine to the total concentration of the six nucleotides was used as a criterion of freshness. Quality and freshness were also evaluated by physical and sensory procedures, texture by measurement of muscle shear force and freshness by measurement of the dielectric constant of the whole fish and by a standard method of visual appraisal of the fish. The results demonstrated that there is a relationship between biochemical data, texture, dielectric constant and visual evaluation for both fresh chilled) and frozen fish. During rigor, the resolution of rigor and in the post rigor state freshness and quality declined on the basis of an increase in K value and a decrease in shear force, dielectric constant and visual assessment. There were significant differences in all four assessments of quality between fish which died tranquilly (clubbing) and those which struggled during asphyxiation. The slaughter procedure therefore appears to have an influence on several aspects of quality in fish during storage at 3°C and -30°C.

The emergence, development and influence of French Haute Cuisine on public dining in Dublin restaurants 1900-2000: an oral history

Máirtín Mac Con Iomaire — Wed, 18 Nov 2009 07:30:32 PST

The words Dublin or Ireland do not immediately come to mind when haute cuisine is mentioned. However, two leading French chefs, the brothers Francois and Michel Jammet, opened a restaurant in Dublin in 1901 which, up until its closure in 1967, remained one of the best restaurants serving haute cuisine in the world (Mac Con Iomaire 2005a; Mac Con Iomaire 2006). Haute cuisine was served in many Dublin hotels, clubs and restaurants during the twentieth century and came under similar influences as London and other European cities, moving from the Escoffier orthodoxy to the influence of nouvelle cuisine. This research reveals that French haute cuisine was widely available in Dublin hotels and restaurants from the late nineteenth century. German and Austrian chefs and waiters were widely employed in Dublin until the First World War, after which, Swiss chefs became more prevalent. Dublin restaurants enjoyed increased business during the ‘Emergency’ as gastro-tourists and army officers came to Dublin from England and Northern Ireland to dine. Restaurant Jammet during the years of WWII was reported to produce ‘the finest French cooking from the fall of France to the liberation of Paris’ (Ryan 1987). In 1949, another French chef, Pierre Rolland, arrived in Dublin as chef de cuisine of the Russell Hotel and the restaurant under his leadership also became world renowned for haute cuisine (Mac Con Iomaire 2004b). Dublin restaurants serving haute cuisine enjoyed a ‘golden age’ in the two decades that followed the Second World War. The kitchens and dining rooms of the Russell and Royal Hibernian Hotels became nurseries for young Irish chefs and waiters who gradually replaced the Continental head chefs and waiters and became the culinary leaders in the 1970s. When the Egon Ronay Guide covered Ireland for the first time in 1963, the Russell was awarded three stars – the highest possible accolade. It was described as ‘one of the best restaurants in Europe’ in the 1964 guide and by 1965 the entry for the Russell Hotel Restaurant read ‘words fail us in describing the brilliance of the cuisine at this elegant and luxurious restaurant which must rank amongst the best in the world’ (Egon-Ronay 1965:464). The Michelin Guide to Great Britain and Ireland was first published in 1974, awarding one star to the Russell Hotel which also closed in 1974. Haute cuisine moved from the restaurants of Dublin to the country house hotels during the 1970s and 1980s. The next Michelin star was not awarded in Dublin until 1989, to another French chef / restaurateur, Patrick Guilbaud. By 2001 there were two Dublin restaurants awarded two Michelin stars each, Restaurant Patrick Guilbaud, and Thornton’s, run by an Irish chef Kevin Thornton. Another Irish chef, Conrad Gallagher, was awarded one Michelin star in his restaurant Peacock Alley in 2001, and seven other Dublin restaurants were also awarded Red ‘M’s in 2001, symbolising good food and a reasonable price. This thesis is presented in three volumes. Volume I presents a broad review of the literature concerning the emergence of haute cuisine in a European context from Ancient Greece and Rome up to 21st century England and France, which acts as a historic backcloth against which the developments in Ireland can be seen. Ireland’s culinary history is reviewed in part one of Volume II, focusing particularly on the growth of public urban dining locations from taverns, coffee houses, clubs, chop houses to the emergence of the first French restaurant in Dublin in 1860. The main body of Volume II offers a chronology of how restaurants developed in Dublin from 1900 to 2000. Using a combination of documentary evidence, archival sources, material culture and oral histories, this volume attempts to establish the influence French haute cuisine had on this development. Sources will be critically analysed and compared with the findings of Volume I. Finally, the findings are assessed, conclusions are drawn and results are offered for consideration. The growth of restaurants in Dublin during the twentieth century is divided into four phases: Phase One: Dublin Restaurants (1900-1922) The Last Years of Imperial Rule Phase Two: Dublin Restaurants (1922-1946) From Independence to post-Emergency Phase Three: Dublin Restaurants (1947-1974) The Golden Age of Haute Cuisine Phase Four: Dublin Restaurants (1974-2002) Decline, Stagnation and Resurgence Volume III presents over 40 transcribed life history interviews with chefs, waiters, restaurateurs and discerning diners, from which much of the information for this research derives. This volume acts both as a reference to the themes discussed in Volume II and as a repository of life histories and material culture as a resource to future scholars of culinary history, social history and folklore.

Continuity of settlement in counties Limerick and Clare: the role of "ecclesiastical sites" in the formation of settlement

Kevin Griffin — Tue, 22 Sep 2009 08:03:56 PDT

There has been a recent surge in research regarding the evolution of Irish settlement. Due to the fact that much of this work focuses on larger towns and cities, the investigation of smaller, less influential settlements has consequently been greatly neglected. One of the themes which has been identified in larger towns in ecclesiastical influence on their development. It can be seen that in the case of large and influential ecclesiastical sites have been the basis for subsequent development. These are two of the very limited number of examples which have been investigated with respect to this pattern, and while evidence suggests that this phenomenon is widespread, few practical studies exist which examine the spatial extent. Another shortfall in current research is the absence of comparative study. Apart from this research by Swan, very little analytical work has been carried out to investigate the similarity and differences between Irish sites. This project hopes to rectify this shortfall by exploring the nature and pattern of early Irish church sites, and the manner by which these early foci have evolved into present day settlements. In Chapter 2 of this study a conceptual framework is presented which directs the work undertaken. This contextualisation of research begins by discussing various approaches which are pertinent to this investigation, thereby providing a foundation for the pattern of early Irish settlement development which follows. Then content then focuses on early church sites, discussing their functions and morphology, thereby leading to the generation of a Spatial Model of Early Christian Sites. This model can be used as an aid to identifying and examining settlements of ecclesiastical origin. Chapter 3 presents a range of sources which are of use in the work. Secondary sources having been dealt with in the conceptual framework, this chapter focuses on primary resources and techniques ranging from maps and archaeology to fieldwork, placename evidence and early primary documentation. Following this the chapter presents methodology which employs these sources to their maximum benefit, and culminates in a discussion of Plan Analysis, which will be used in the case study investigations. In Chapter 4, an examination of case study sites is undertaken, focused on Counties Limerick and Clare. This investigation follows a framework which could be utilised in examining the regional or national patterns of ecclesiastical influence on settlement. The approach attempts to redress the current under-representation of settlements with ecclesiastical origins in recent urban literature and to do this in a regional context. By investigating ecclesiastical settlements in this manner the project addresses issues of scale and comparative investigation, providing a valuable insight into this area of academic investigation. Chapter 5 brings together the material from the case studies and arising from this analysis the Spatial Model from chapter 2 is revisited, resulting in the development of a two pronged tool. The first comprises of a template and checklist which explore ecclesiastical continuity at settlements. The other is a visual representation of settlement continuity at the case study sites which were examined. The Final outcomes of the study show that, a standardised pattern (or set of patterns) of ecclesiastical influence may be observed. While some sites where continuity of settlement has been interrupted display clear evidence of ecclesiastical influence, and others where continuity of settlement has somewhat obscured church fabric, an overall pattern is identifiable, once the correct investigative tools are employed.

Characterization of Alanine Aminotransferase and Transaldolase in T. brucei

Diana Spitznagel (Thesis) — Mon, 27 Apr 2009 08:28:56 PDT

T. brucei is the causative agent of sleeping sickness in humans and nagana in cattle. The parasite is transmitted by the tsetse fly, which is endemic in many areas of Africa. Considerable metabolic changes occur between the two life cycle stages, the procyclic fly form (PCF) and the mammalian bloodstream form (BSF). This work focuses on two enzymes of T. brucei (1) Transaldolase (TbTA) is part of the pentose phosphate pathway. The pathway is complete in the PCFS, but show abnormalities in the BSF. In particular, the enzymes preceding and succeeding the TbTA reaction are not detectable in BSF. This peculiarity could mean that the enzyme has an altered function in BSFs. Preliminary characterization of the recombinant enzyme and RNA silencing was carried out. RNAi suppression led to a residual activity of ~40% in both life cycle forms. No change in phenotype was observed under these conditions. (2) The second enzyme studied was alanine aminotransferase (TbAAT) which links carbohydrate and amino acid metabolism. This cytosolic enzyme is expressed in the BSF with a reported specific activity of ~.5umol/min/mg, whereas in the PCFS it is expressed with a reported specific activity of ~.05umol/min/mg. The function of TbAAT is to convert the glycolyic end product pyruvate into alanine. Characterization of the recombinant protein was performed. RNA interference was carried out on both life forms. Incomplete knockdown of the enzyme led to residual activity of ~20% and no phenotype could be observed under normal growth conditions in both life cycle forms. In media with reduced fetal calf serum, the BSF exhibited a reduced growth rate. To probe these findings further, an inducible gene knockout was carried out in PCF and both alleles were ablated. The ablation of this gene had a sever growth effect, proving the gene was essential for PCF. In BSF, a combination of RNAi and single allele knockout was performed. The activity of TbAAT was lowered to <5% but this had no effect on growth under normal conditions. However, a slower growth phenotype was observed, when nutrients were limiting. The importance of these findings for T.brucei metabolism is discussed.

Characterisation of the Aldo Keto Reductase from Helicbacter pylori.

Denise Cornally (Thesis) — Thu, 30 Oct 2008 08:50:21 PDT

Aldo keto reductases reversibly reduce toxic aldehydes to their corresponding alcohol products. The aldo-keto reductase from Helicobacter pylori (HpAKR) was cloned and expressed in Escherichia coli as a His-tag fusion protein and purified using nickel chelate chromatography. The enzyme is a monomer with a molecular mass of approximately 39 kDa. It reduces a broad range of aldehyde substrates with a high catalytic efficiency and exhibits dual co-factor specificity for both NADH and NADPH. HpAKR can function over a broad pH range (pH 4-9) with a pH optimum of 5.5. Inhibition of AKR activity was observed with sodium valproate. Generation of an isogenic HpAKR negative mutant of H. pylori demonstrated that HpAKR is required for growth under acidic conditions, suggesting a role in acid adaptation. This study also examines the growth of a cinnamyl alcohol dehydrogenase (HpCAD) knockout mutant under acid conditions. It was surprising that despite previous reports that HpCAD is upregulated under acid growth conditions, that the knockout showed enhanced growth of acid pH. Taken together these data indicate that these aldehyde metabolising enzymes may have an important role in H. pylori in acid adaptation in addition to their role as aldehyde metabolising enzymes. Preliminary studies on a short chain alcohol dehydrogenase from H. pylori (HpSCADH) are also presented.

Characterisation of the cinnamyl alcohol dehydrogenase from helicobacter pylori

Blanaid Mee (Thesis) — Fri, 15 Aug 2008 06:08:23 PDT

Cinnamyl alcohol dehydrogenases (CAD; 1.1.1.195) catalyse the conversion of p-hydroxy-cinnamaldehydes to their corresponding alcohols leading to the biosynthesis of lignin in plants. Outside of plants their role is less well defined. The cinnamyl alcohol dehydrogenase from H. pylori (HpCAD) has been cloned and produced in E. coli and characterised for substrate specificity. The enzyme is a monomer of 42.5 kDa found predominantly in the cytosol of the bacterium. It is specific for NADP(H) as cofactor and has a broad substrate specificity for alcohol and aldehyde substrates. Its substrate specificity is similar to the well-characterised plant enzymes. The best alcohol substrate was cinnamyl alcohol with a kcat/Km value of 126 S-1.m-1. The kcat/Km values for coniferyl alcohol and benzyl alcohol were more than an order of magnitude lower. Aliphatic alcohols were poorer substrates with kcat/Km values 10-fold or more lower than the aromatic alcohols. The kcat/Km values for aldehydes were higher than those for alcohols. Of the aromatic aldehydes, cinamylaldehyde was the best substrate followed by benzaldehyde. Acetaldehyde had a 10-fold lower kcat/Km value than cimmanylaldehyde. High substrate inhibition was observed and a mechanism of competitive inhibition proposed. The degree of high substrate inhibition was dependent on the substrate employed, for example aliphatic alcohols exhibited less pronounced inhibition than aromatics alcohols. No form of inhibition was evident even at 200 mM ethanol, while high substrate inhibition became apparent at 50 mM for both propanol and butanol. In contrast, all of the aromatic aldehyde substrates employed produced inhibition in the micro molar range; above 250 uM benzaldehyde, 150 uM cinnamaldehyde and 100 uM coniferyl aldehyde. The enzyme was found to be capable of catalysing the dismutation of benzaldehyde to benzyl alcohol and benzoic acid. This dismutation reaction has not previously been shown for this class of alcohol dehydrogenase and provides the bacterium with a means of reducing aldehyde concentration within the cell. An isogenic HpCAD negative mutant of H. pylori was also generated. The growth of the mutant both on plates and in liquid cultures was slower than the wild type. The growth of the mutant was further inhibited on exposure to mildly acidic conditions (pH 6.5 and 6.0).

Novel copper(II) and silver(I) complexes incorporating benzimidazole and related nitrogen donor ligands: synthesis, biomimetic, anticancer and antifungal activities

Mark O'Connor (Thesis) — Mon, 11 Aug 2008 08:01:39 PDT

This project describes the synthesis and biomimetic/biological properties of sixty nine copper (II) and silver (I) complexes. The complexes were derived from reactions of four copper (II) carboxylate compounds along with copper(II) and silver(I) salts with various nitrogen donor ligands. Approximately sixty of the complexes are novel. X-ray crystal structures for five of the novel copper (II) complexes are reported. [Cu9salH)2 (1) [Cu2(asp)4(H2O)2].H2O (2) [Cu(dipsH)2(H2O) (3) and {Cu(msal)(H2))}n (4) were generated when copper (II) hydroxide was reacted with the relevant carboxylic acid. Complexes (1) – (4) reacted with simple benzimidazoles to yield twelve complexes with three of them being structurally characterised. When (1 – (4) were reacted with the potential chelating ligands thiabendazole, 2 – (2-pryridyl)benzimidazole, 1, 10-phenanthroline and 2,2’-bipryidine twelve complexes resulted with one of them being structurally characterised. Copper (II) acetate and the simple copper(II)salts, copper sulphate and copper chloride were each reacted with both the chelating and the simple benzimidazole ligands to yield twenty complexes with one being structurally elucidated by X-ray analysis. Silver(I) salicylate ([Ag2(salH)2] was generated as described in the literature. All attempts to generate benzimidazole derivative of [Ag2(salH)2] were unsuccessful. The silver(I) salts, silver nitrate, silver sulphate and silver acetate were reacted with both the chelating and the simple benzimidazole ligands to yield nineteen compounds. None of the fifty copper(II) complexes generated during this study exhibited significant catalase activity but all did show SOD mimetic properties and selected complexes also exhibited anticancer activity against three human derived cancer cell lines. The antifungal activities of all of the complexes were also examined against the pathogen Candida albicans. At higher concentrations the majority of the copper(II) complexes exhibit very good activity but as the concentration is decreased their efficacy diminishes significantly. All of the silver(I) derivatives were extremely photo-stable and exhibited anti-mycotic activity far greater than the prescription drug Ketoconazole.

Synthesis, characterization and catalytic and biological activity of new manganase(II) carboxylate complexes

Vanessa Leon Salvadores (Thesis) — Wed, 30 Jul 2008 06:46:41 PDT

The aim of this work was to prepare a series of novel carboxylate and dicarboxylate complexes of manganese(II), to study their spectroscopic and physicochemical properties and where possible to fully structurally characterized them by X-ray crystallography. The catalytic and biological properties of the new compounds were also examined. Four new manganese(II) aliphatic dicarboxylate complexes of general formula [Mm(O2C-R-CO2)].xH2){R=CH2, (CH2)8,CH2-C(CH3)2-CH2and CH2-CH2-C(CH3)2, x=0-2} were synthesized by ligand exchange reactions between manganese (II) acetate and the appropriate dicarboxylic acids. These complexes and other previously reported manganese (II) aliphatic dicarboxylate complexes were subsequently reacted with the bidentate donor ligands 1,10-phenanthroline and 2, 2’-bipyridine to give five new manganese (II) dicarboyxlate 1,10 –phenanthroline complexes and eight new manganese(II) dicarboxylate 2, 2’-bipyridine complexes. The X-ray crystal structure of [Mn(3dmepda)(phen)2].7.5H2O) was determined. New manganese(II) complexes of phthalic acid (1,2-benzenedicarboxylic acid), isophthalic acid (1,3-benzendicarboxylic acid), terephthalic acid 91,4 benzenedicarboxylic acid) and diphenic acid {[1,1,’-biphenyl]-2,2’-dicarboxylic acid} were prepared. These complexes were reacted with 1,10-phenanthroline and 2,2’-bipyridine to give new manganese (II) dicarboxylate 1,10-phenanthroline and 2, 2’-bipyridine derivatives. The X-ray crystal structures of [Mn(ph)(phen)2(H2O)].4H2O, {[Mn(isoph)(bipy)4.2.75bipy]n and [Mn(phen)2(H2O)2]2(isoph)2(phen).12H2O were determined. A new manganese(II) complex of benzene-1,2-dioxyacetic acid and 2,2’-bipyridine was synthesized and fully characterized. Two new manganese(II) complexes of fumaric acid [(E)-2-butenedioic acid] and maleic acid [(Z)-2-butenedioic acid] were prepared. These complexes were reacted with 1, 10-phenanthroline and 2, 2’-bipyridine to give five new manganese(II) fumarate/maleate 1,10-phenanthroline and 2,2’-bipyridine complexes. The X-ray crystal structures of {[Mn(fum)(bipy).H2O]n and [Mn(phen)2(H2O)2](fum).4H2O were determined. A new manganese(II) complex of L-tartaric acid [(2R,3R)-2,3-dihydroxybutanedioic acid] was prepared. This complex was reacted with 1,10-phenanthroline and 2,2’-bipyridine to give two new manganese(II) tartrate 1,10-phenanthroline and 2,2’-bipyridine complexes. One new manganese(II) complex of dipicolinic acid (2,6-pyridinedicarboxylic acid) was prepared. This complex was reacted with 1,10-phenanthroline and 2,2’-bipyridine to give three new manganese(II) dipicolinate 1,10-phenanthroline and 2,2’-bipyridine complexes. The structure of [Mn(dipic)(bipy)2].4.5H2) was determined by X-ray crystallography. One new manganese(II) complex of chelidamic acid (1,2-dihydro-4-oxo-2,6-pyridinedicarboxylic acid) was prepared. This complex was reacted with 1,10-phenanthroline and 2,2’-bipyridine to give two new manganese(II) chelidamate 1,10-phenanthroline and 2,2’-bipyridine complexes. Four new manganese(II) complexes of monocarboxylic acids, [mandelic acid [a-hydroxybenzeneacetic acid], quinic acid [(-)-a. 3a.4a. 5b-tetrahydroxy-1-cyclohexanecarboxylic acid], 2-pyrazine carboxylic acid {pyrHx} and 3-amino-1,2,4-triazole-5-carboxylic acid] were prepared and fully characterized. The structure of [Mn(pyr)2] was determined by X-ray crystallography. Whereas all of the manganese(II) carboxylate complexes catalytically disproportionate hydrogen peroxide in the presence of added imidazole, only the manganese(II) dicarboxylate complexes containing 1,10-phenanthroline or 2,2’-bipyridine ligands are catalytically active in the absence of added imidazole. All the manganese(II) complexes were tested for antifungal activity against Candida Albicans but only the manganese(II) complexes containing 1,10-phenanthroline ligands exhibited fungitoxic activity.

Development of innovative, quick-cook legume products: an investigation of the soaking, cooking and dehydration characteristics of chickpeas (Cicer arietinum L.) and soybeans (Glycine max L. Merr.)

Aoife Gowen (Thesis) — Wed, 30 Jul 2008 06:46:13 PDT

The primary goal of this research was to create new alternatives to the legume products currently available to consumers, i.e. canned and dry beans. Chickpeas and soybeans are well established in the Irish consumer market and possess excellent nutritional quality, such as high protein, fibre and phytochemcial content, low cholesterol and low glycaemic index (G.I.), and therefore have potential for classification as functional foods. The first stage of the research culminated with the development of quick-cook chickpeas and soybeans that could be stored in the chill cabinet or freezer. Water intake and textural attributes during soaking were investigated. Using non-linear regression and analysis, asymptotic models were constructed to predict hydration characteristics as functions of soaking time, temperature and blanching pre-treatment. Optimal cooking treatment was estimated by investigating the effect of boiling and microwave processing on texture and sensory characteristics. Shelf life was estimated for pre-cooked samples under chilled, frozen and freeze-chill storage and it was shown that these products could be kept in chilled storage for up to two weeks and in frozen or freeze-chill storage for up to 12 months. In the second stage of research, shelf-stable, dehydrated, quick-cook chickpeas and soybeans were developed. The application of combined microwave-convective drying to pre-cooked chickpeas and soybeans was investigated on a pilot scale. Dehydration kinetics were fitted to an nth order asymptotic model, known as the Page model and rehydration kinetics were fitted to an asymptotic model. Water activity of soybeans and chickpeas was lowered during drying to a value of 0.35, so that the dehydrated products could potentially be stored at room temperature for up to 12 months.