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Food Science and Technology, Volume: 42, Publicado: 2022

  • MicroR-146 protects against rat ischemia-reperfusion injury by targeting NF-κB-mediated PI3K/AKT/mTOR signaling pathway Original Article

    WANG, Leyuan; LIU, Guofang; SHAO, Zetao; ZHANG, Qianqian; YIN, Lili; XU, Enbo; LI, Biao; CUI, Xiangxing; TENG, Hongtao

    Resumo em Inglês:

    Abstract MicroR-146 (miR-146) plays crucial roles in attenuating nerve injury during cerebral ischemia-reperfusion (I/R) injury. The purpose of this study was to investigate the neuroprotective effect of miR-146 against cerebral I/R injury. Rat model of cerebral I/R injury was established using 4-vessel occlusion and reperfusion. In this study, miR-146 expression was significantly decreased in neurons in cerebral I/R injury rat compared to sham group. In addition, miR-146+/+ significantly decreased inflammatory cytokines, oxidative stress, neuron cell apoptosis and the infarct size in cerebral I/R injury rats (p<0.05). Transfection of miR-146 reduced apoptosis, autophagy and autophagy-related proteins LC-3, Beclin-1 and increased p62 in the neuron cells compared to control group. Furthermore, overexpression of miR-146 was indicated to directly targeting NF-κB and activating PI3K/AKT/mTOR expression in neuron cells. In conclusion, these findings suggested that miR-146 could protect against rat ischemia-reperfusion injury by targeting NF-κB-mediated PI3K/AKT/mTOR signaling pathway, which offered a potential molecular for the treatment of cerebral I/R injury.

  • Use of scanning electron microscopy and high-performance liquid chromatography to assess the ability of microorganisms to bind aflatoxin M1 in Minas Frescal cheese Original Article

    GONÇALVES, Bruna Leonel; ULIANA, Romulo Dutra; LEE, Sarah Hwa; COPPA, Carolina Fernanda; OLIVEIRA, Carlos Augusto Fernandes de; KAMIMURA, Eliana Setsuko; CORASSIN, Carlos Humberto

    Resumo em Inglês:

    Abstract The aim of this study was to evaluate the capacity of two strains of lactic acid bacteria (LAB), Lactobacillus rhamnosus and Lactococcus lactis, and a yeast strain, Saccharomyces cerevisiae, inactivated by heat (121 °C, 10 min), from binding to aflatoxin M1 (AFM1), as well as the interaction between these microorganisms, aflatoxin M1 and the Minas Frescal cheese matrix after 2 and 30 days of storage. The ability of LABs and S. cerevisiae to bind AFM1 to Minas Frescal cheese was evaluated by high performance liquid chromatography (HPLC) composed of a fluorescence detector. The interaction between these microorganisms and AFM1 was evaluated using a scanning electron microscope composed of a backscattered electron detector with a voltage of 15 kV and magnifications of 1000 ×, 5000 × and 8000 ×. The use of microorganisms as a biological method is efficient in reducing AFM1 in Minas Frescal cheese and does not affect the microbiological parameters. AFM1 reduction varied according to the microorganism used in the treatments. S cerevisiae showed greater capacity to bind AFM1 over time, compared to LABs. Scanning electron microscopy was especially useful, confirming that lactic acid bacteria and S. cerevisae were able to bind AFM1 particles in Minas Frescal cheese.

  • Preparation of weaning foods by replacing plant proteins with egg protein Original Article

    NAEEM, Muhammad; UN-NISA, MAHR; AHMAD, Nazir; IMRAN, Muhammad; ANWAR, Haseeb; MANZOOR, Muhammad Faisal

    Resumo em Inglês:

    Abstract The present study was designed to prepare to wean food by replacing plant proteins with egg proteins. The weaning foods containing 14, 16 and 18% extruded soy proteins were replaced with 0, 25, 50, 75 and 100% egg proteins using whole egg powder. Physicochemical analysis of raw material and weaned products, water activity, bulk density, in vitro study for protein digestibility, color analysis, microbiological analysis, and sensorial evaluation. Protein content significantly (p < 0.05) varied from 13.76% to 19.89% for formulated weaning foods with the highest value in T12. Treatment T5 and T11 exhibited minimum water absorption capacity (1.86 mL/g) and maximum (2.63 mL/g), respectively. Treatment T1 exhibited the highest (0.76 mL/g) values of bulk density, while the treatment T7 and T12 had the lowest values (0.69 mL/g). The maximum in vitro digestibility was observed in treatment T15 (83.8%) while the minimum (65.4%) was observed in treatment T1. The sensorial evaluation results for all the treatments are significantly (p < 0.05) varies with an overall acceptable score. Results indicate that the microbial loads also within acceptable limits. The weaning foods composite animal proteins can be a cost-effective and possible tool to overcome malnutrition among children in developing countries.

  • Agave juice improves survival and proteolytic activity of Lactobacillus rhamnosus GG during ripening of semi-ripened mexican cheese Original Article

    RAMÍREZ-GODÍNEZ, Juan; GUTIÉRREZ-RODRÍGUEZ, Juan Francisco; CONTRERAS-LÓPEZ, Elizabeth; RODRÍGUEZ-SERRANO, Gabriela Mariana; CASTAÑEDA-OVANDO, Araceli; JAIMEZ-ORDAZ, Judith; GONZÁLEZ-OLIVARES, Luis Guillermo

    Resumo em Inglês:

    Abstract The importance of functional foods added with probiotics and prebiotics is directly related with the promotion of the health benefits of human. In this study the survival of the probiotic Lactobacillus rhamnosus GG in a semi-ripened cheese added with agave juice, was determined. Cheese ripening was carried out at 14 °C for 35 days. The pH changes were measured and the hydrolysis of the protein was evaluated through the analysis of free amino groups by the trinitrobenzenesulfonic acid (TNBS) method and SDS-PAGE polyacrylamide gel electrophoresis. At the end of the study, in the symbiotic cheese, the viability of the probotic was increased in two logarithmic cycles (from 6.73 to 8.72 log CFU). A more active proteolytic process was observed with the addition of agave juice, due to the high production of low molecular weight peptides and the concentration of free amino groups (8.63 mg/L). The pH did not have a significant difference between the control and the cheese studied. With the obtained results, it is seen that agave juice is an ingredient that can be added to semi ripening cheeses with the objective of improving the survival capacity of probiotic microorganisms, which are used as starters.

  • Extration, identification and stability ananlysis of anthocyanins from organic Guizhou blueberries in China Original Article

    YIN, Mingyue; XIE, Jiao; XIE, Chun; LUO, Mao; YANG, Xin

    Resumo em Inglês:

    Abstract Guizhou Majiang organic blueberries from China are a prevalent fruit in the health industry and have high anthocyanin contents. This study used the ethanol extraction method, ultrasonic-assisted extraction, AB 8 macroporous resin adsorption purification, and the addition of 3% citric acid to extract anthocyanins, and through single-factor tests and orthogonal tests, the optimum extraction conditions of anthocyanins from blueberries was determined. The optimal extraction conditions were as follows: the extraction temperature was 40 °C, the ethanol volume fraction was 80%, the solid-liquid ratio was 1:10, the ultrasonic extraction time was 60 min, and the extraction amount was 2.56 mg/g. Anthocyanins were identified by HPLC, and the effects of storage conditions on their contents were investigated. K+, Cu2+, and Fe2+ had little influence on anthocyanin contents, while hydrogen peroxide had a highly destructive effect. With increasing illumination time, the retention rate of anthocyanins decreased gradually; the higher the temperature was, the stronger the damaging effect on anthocyanin contents, and the appropriate storage temperature was determined to be -4 °C or below. The absorbance was the highest when pH =2. Taken together, the results of our study revealed the optimal extraction process and appropriate preservation conditions of anthocyanins from organic Guizhou blueberries.

  • Phenolic compounds profile and antioxidant activity of pea (Pisum sativum L.) and black bean (Phaseolus vulgaris L.) sprouts Original Article

    Borges-Martínez, Eduardo; Gallardo-Velázquez, Tzayhri; Cardador-Martínez, Anaberta; Moguel-Concha, Deyanira; Osorio-Revilla, Guillermo; Ruiz-Ruiz, Jorge Carlos; Martínez, Cristian Jiménez

    Resumo em Inglês:

    Abstract Germination increases total phenolic compounds (TF) concentration and antioxidant activity (AOx). The characterization and quantification of TPC, total flavonoids content (TPC), and AOx of beans (Phaseolus vulgaris) and peas (Pisum sativum) sprouts, germinated for ten days was performed. Results showed that the highest concentration of TPC for both sprouts was in days 6 and 7 (685.21 and 910.69 mg GAE/100 g dry matter) and TF varied only for beans. AOx of the pea sprouts was 512.64 and 6083.55 mg ET/100 g dry matter to DPPH and ORAC method, respectively, is higher than for bean. Regarding FRAP, bean sprouts showed better values (421.07 mg ET/100 g dry matter) compared to pea; in the CUPRAC analysis, sprouted bean showed better activity than a pea (85.76 and 44.05% inhibition). Germination induced variations in gallic and syringic acids in pea sprouts and of catechin and quercetin in the bean. Germination time and legume type are important factors the biological activity of sprouts.

  • A complement to the theory of biological evolution: individual evolution and genetic mechanism hypothesis Original Article

    YUAN, Huichun; XU, Lixin; WANG, Nianhua

    Resumo em Inglês:

    Abstract In this article, by studying some clinical cases of myopia patients and performing the related analyses, we proposed a conjecture for the causes of myopia and its underlying genetic pathway. Based on that, we designed an experiment to prove the hypothesis of individual evolution. Individual evolution refers to the process of individual trait changes caused by certain external environmental factors, which can be inherited to the next generation. The generation (n) of cloned mice will be classified into X (n1, n1…nx) groups, and the daily exercise amount of each group will be defined as Tx (exercise time). Firstly, we will compare the changes in weight and muscle volume among all groups. Subsequently, the first generation of cloned mice will be used to obtain the second generation of cloned mice, and then grouped in the same way. Then, we will evaluate the effects of exercise on gene expression. For the nth generation, the expression levels of individual genes will be determined, and the individual evolution related indexes will be measured. Environmental factors can affect the changes in an individual state, and such alteration can be fed back to the genetic pathways and passed from one generation to the next.

  • Symbiotic microencapsulation to enhance Bifidobacterium longum and Lactobacillus paracasei survival in goat cheese Original Article

    KAVAS, Nazan; KAVAS, Gökhan; KINIK, Özer; ATEŞ, Mustafa; KAPLAN, Muammer; ŞATIR, Gülçin

    Resumo em Inglês:

    Abstract In the study, the microencapsulation method was applied in the production of white cheese from goat milk to prevent the loss of viability of Lactobacillus paracasei and Bifidobacterium longum due to environmental factors during their storage period. For this purpose, the cheese was obtained using three types of microcapsules - symbiotic microcapsules containing probiotic bacteria and probiotic + fructooligosaccharide, probiotic + inulin. In addition, probiotics, fructooligosaccharide and inulin have been added to cheese in free form, and a total of 7 different cheeses have been produced with the control sample. In the microencapsulation, 1% sodium alginate was used as coating material and the extrusion method was applied. The cheese samples have been stored at +4 0C for 180 days. It has been determined that the viability of L. paracasei and B.longum has been preserved with the microencapsulation technique, while the viability of probiotic bacteria is preserved at a higher level in cheese samples obtained with the addition of prebiotics to microencapsules. It has been concluded that probiotic microorganisms are available above the minimum therapeutic effect value in grams of cheese samples containing microcapsules and these cheese could be considered as probiotic.

  • Nutritional, chemical and cooking properties of noodles enriched with terebinth (Pistacia Terebinthus) fruits roasted at different temperatures Original Article

    KÖTEN, Mehmet; ÜNSAL, Ahmet Sabri

    Resumo em Inglês:

    Abstract This study aims to investigate the possible usages of terebinth as a functional additive in noodle formulation. For this purpose, raw terebinth and roasted terebinth in different temperatures (100 °C, 125 °C, 150 °C, 175 °C and 200 °C) were added to the formulation at rates of 0%, 10%, 20% and 30% to produce noodles. According to the results of this study, the use of terebinth in the noodle formulation decreased the amount of phytic acid in the noodles while it significantly increased the amount of ash, protein, fat, total dietary fiber, total phenolic content and antioxidant (p < 0.05). In the sensory analysis, the highest score in the context of general acceptances was obtained from the sample B1 which 10% terebinth roasted at 100 °C while the lowest score belonged to the sample F3 which 30% terebinth roasted at 200 °C was added.

  • Comparative effect of Fenugreek and Cinnamon on management of newly diagnosed cases of Type-2 Diabetes Mellitus Original Article

    AHMAD, Hajra; KASHIF, Seemin; AFREEN, Asma; SAFDAR, Mahpara; AHMED, Zaheer

    Resumo em Inglês:

    Abstract Clinical evidence suggests that T2DM and its complications can be prevented through regular intake of functional foods. This cost-effective way of managing T2DM in developing world might prove very beneficial. A randomized controlled trial was done to compare effects of Fenugreek and Cinnamon on treatment of newly diagnosed cases of T2 DM. Subjects were selected from Pakistan Institute of Medical Sciences Hospital, Islamabad. Study was carried out in three phases: Phase I, baseline; Phase II, after 90 days and Pahse III at end of washout period. Subjects, from both genders, were within the age range of 40-65 years. There were 26 subjects in each group. Serum levels of FPG, HbA1c, fasting insulin levels, lipid profile were measured at baseline and at the end of 2nd and 3rd phases. BMI, WC and WHR were also studied in all phases of the study. SPSS (version 22) was used for analysis. Cinnamon seemed to have more effect on both anthropometric (BMI & WC) and biochemical (FPG, HbA1c, serum Insulin, serum cholesterol, HDL & LDL) parameters, as compared to Fenugreek, which had effect on WC, FPG, HbA1c, serum cholesterol and TG only. Although, the magnitude of these effects was similar in both groups.

  • Progranulin (PGRN) is serves as an inflammation-response biomarker and promotes lung damage in burn-induced Sepsis via the SIRT1 Pathways by ROS Original Article

    DING, Hui; SHI, Zhaoling; ZHANG, Lu; GAO, Nairong; CHENG, Xiaoning; LIN, Haibo; ZHANG, Zhihong; ZHANG, Guocheng

    Resumo em Inglês:

    Abstract Sepsis has become the focus of research in the field of intensive care medicine due to its high mortality and complicated pathogenesis. To evaluate the effects and mechanism of Progranulin (PGRN) affects inflammation in lung damage of burn-induced Sepsis. In mice of burn-induced Sepsis, PGRN gene expression was increased in lung tissue. So, PGRN promoted inflammation in vitro model through SIRT1/ROS/NLRP3 pathways. Down-regulation of PGRN reduced inflammation via SIRT1/ROS/NLRP3 Pathways. The activation of SIRT1 reduced the effects of PGRN on inflammation in lung cell by LPS via SIRT1/ROS/NLRP3 pathways. The inactivation of NLRP3 decreased the effects of PGRN on inflammation in vitro model. Our data suggest that PGRN is serves as inflammation-response biomarker and promoted lung damage in burn-induced Sepsis via the SIRT1 Pathways by ROS/NLRP3 pathways.

  • A promising natural purple batter system with antioxidant activity for vacuum fried breaded shrimp Original Article

    XU, Jiayin; JI, Hongwu; DONG, Hang; DUAN, Shaoqi; CHEN, Hao; ZHANG, Di; LIU, Shucheng; MAO, Weijie

    Resumo em Inglês:

    Abstract This study aims to develop a batter system with natural purple and functional quality for vacuum fried breaded shrimp. Purple sweet potato flour (PSPF), soy protein isolate (SPI), and xanthan gum were used as coating materials. The effect of the ratio of SPI and xanthan gum on the rheological properties, coating pick-up, color, moisture content, oil content, texture, anthocyanin content and antioxidant activity were investigated. Compared with the control group, it was observed that the batter system with PSPF, SPI and xanthan gum had better rheological properties. The result showed that a ratio of 2:1 for SPI to xanthan gum had the highest coating pick-up value (49.83%), the more attractive purple (a* = 3.07), less oil content (20.55%) and retained higher anthocyanin content (51.71 mg/100 g). Based on the results of anthocyanin content, vacuum fried shrimps were analyzed for antioxidant activity. In the 2,2-diphenyl-1-picrylhydrazyl (•DPPH), hydroxyl (•OH) radical-scavenging assay test, PSPF vacuum fried shrimps showed high free-radical scavenging activity (60.19% for •DPPH and 35.97% for •OH). Therefore, the batter system with PSPF, SPI and xanthan gum is a promising coating material, which is widely used for vacuum fried breaded products, such as pork chop, steak, chicken nuggets and fish fingers.

  • Circ 0006282/miR-155 reduced inflammation in diabetic nephropathy via expression of SIRT1/NLRP3 signaling pathway Original Article

    WANG, Dan; ZHANG, Zikun; SI, Zekun; WANG, Ling

    Resumo em Inglês:

    Abstract This study aimed to explore the effects and mechanism of circ 0006282 in Diabetic nephropathy (DN) in vitro and in vivo. 6-week-old male db/db mice were induced by intraperitoneal (I.P) injection of STZ (50 mg/kg, S0130, Sigma, St. Louis, MO, USA) for five consecutive days. HK-2 cells was incubated with high glucose for vitro model. Western blotting, immunostaining, and biochemical assays were used to obtain that inflammatory factor and protein expressions. The current study demonstrated that the serum circ 0006282 expression were reduced, and serum miR-155 expression in patients with DN were increased. Circ 0006282 reduced inflammation in kidney cell by high glucose. MiR-155 promoted inflammation in kidney cell by high glucose. Circ 0006282 reduced inflammation via activation of SIRT1/NLRP3 signaling pathway by suppression of miR-155 expression. MiR-155 regulated the anti-inflammation effects of circ 0006282 on inflammation in kidney cell by high glucose by SIRT1/NLRP3 signaling pathway. Taken together, these results suggest that circ 0006282 may represent promising strategy for the therapy of DN.

  • The inhibitory effect of α-methyl-5-HT on ATP-activated currents in rat dorsal root ganglion neurons Original Article

    YANG, Huimin; LI, Zhiwang

    Resumo em Inglês:

    Abstract The purpose of this study was to explore the inhibitory effect of α-methyl-5- hydroxytryptamine (α-methyl-5-HT) on ATP-activated current (IATP) in rat dorsal root ganglion (DRG) neurons. Whole-cell patch clamp experiment was performed on cultured rat DRG neurons. One minute after treatment with α-methyl-5-HT, ATP (10-4 mol/L) activation current in rat DRG neurons was inhibited. However, this inhibitory effect was independent of the current caused by α-methyl-5-HT. The dose-response curve for IATP showed that α-methyl-5-HT significantly shifted it. The Kd values of ATP-activated currents before and after the pre-addition of α-methyl-5-HT were similar (4.23×10-5 mol/L vs. 6.81×10-5 mol/L). Furthermore, cyproheptadine (10-6 mol/L), an antagonist of 5-HT2 receptor, can reverse the inhibition of α-methyl-5-HT. After intracellular dialysis of KN93 (CaMKII inhibitor) and H7 (PKC inhibitor), this inhibition was also completely eliminated. In conclusion, our results showed that α-methyl-5-HT inhibited ATP-activated current through activating the 5-HT2 receptor and resulting in phosphorylation of the ATP receptor. It was caused by the activation of G protein coupled receptor and corresponding intracellular signaling transduction cascade.

  • Impact of ultrasound treatment on viability of Staphylococcus aureus and the human milk antioxidant activity Original Article

    GOMES, Nayara Resende; PARREIRAS, Paola Machado; MENEZES, Camila Carvalho; FALCO, Thaís Silva; VIEIRA, Michele Cristina; PASSOS, Maria Cristina; CUNHA, Luciana Rodrigues

    Resumo em Inglês:

    Abstract This study aimed to evaluate the application of thermosonication for the viability of Staphylococcus aureus and the antioxidant activity of HM. The US effect on the S. aureus was measured by counting viable cells in discarded HM immediately before and after different treatments varying time (1, 5 and 10 minutes) and temperature (20, 30, 40, 50 and 60 °C) through surface plating on standard agar. The antioxidant activity evaluation was carried out by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging method. With Regarding microbiological quality, it can be concluded that treatment with US at 60 °C for 10 minutes was the most effective in terms of reducing the viability of S. aureus, in addition to presenting a significant increase in the content of antioxidants when compared to raw and pasteurized milk samples.

  • Kinetics of the thermal degradation of phenolic compounds from achiote leaves (Bixa orellana L.) and its effect on the antioxidant activity Original Article

    ZAPATA, José Edgar; SEPÚLVEDA, Cindy Tatiana; ÁLVAREZ, Andrés Camilo

    Resumo em Inglês:

    Abstract This work evaluates the effect of temperature and soluble solids on the degradation rate of phenolic compounds, and antioxidant activity of extracts from Bixa orellana L. leaves. The temperatures were studied in the range of typical food processes (70-90 °C) and food storage (−20-37 °C). The results showed that the thermal degradation of the phenolic compounds follows first-order kinetics, in which the degradation rate depends on the temperature, the amount of soluble solids, and the pH. The loss of antioxidant activity also follows first-order kinetics. Under different storage conditions, the half-life times of the total phenols were in the range 40.72-202.47 days, while for the antioxidant activity, the half-times were from 55.87-68.83 days for the ABTS and from 57.85-107.03 days for the FRAP method. The antioxidant activity of the extracts follows the same pattern of thermal degradation as the phenolic compounds. Therefore, we conclude that antioxidant activity is due to its phenolic compounds.

  • Correlation between the characteristics of ultrasonic contrast and the regional distribution of tumor vascular heterogeneity in breast cancer Original Article

    LENG, Xiaoling; HUANG, Guofu; MA, Fucheng; DING, Jianbing

    Resumo em Inglês:

    Abstract To clarify the correlation between qualitative and quantitative parameters of contrast-enhanced ultrasound and regional distribution differences of microvessel density (MVD) and vasculogenic mimic (VM) in breast cancer. 119 female patients with suspected breast cancer were involved. The clinicopathological parameters of patients were collected. Contrast-enhanced ultrasound was performed on patients. After the operation, according to the unified standard, the marginal zone, the central region and the paracancerous area of the breast cancer were sampled respectively. The MVD were labeled by immunohistochemistry with CD34, and tumor VM was labeled by CD34/PAS double staining. The distributions of MVD and VM in the marginal zone, the central area and the paracancerous area were decreased (P < 0.05, respectively), but the correlations between MVD, VM and contrast-enhanced ultrasound were not consistent. The quantitative parameters of contrast-enhanced ultrasound in marginal zone and central area were correlated with MVD. The positive rate of VM in marginal zone was also higher when breast cancer mass was larger and clinical stage was higher. When histological grade of breast cancer was high, the positive rates of VM in three regions were also high. The correlation between contrast-enhanced ultrasound and MVD was better than that of VM, but VM was associated with more prognostic factors than MVD.

  • In-vivo study of synthetic and natural food colors effect on biochemical and immunity parameters Original Article

    SHAKOOR, Sadaf; ISMAIL, Amin; SABRAN, Mohd Redzwan; MOHTARRUDIN, Norhafizah; KAKA, Ubedullah; NADEEM, Muhammad

    Resumo em Inglês:

    Abstract Incorporation of the coloring agent, tartrazine and curcumin affects healthy physiological system leading to changes in hematology, biochemistry and enzymatic activity. Consequences of oral administration of tartrazine and curcumin were explored for 15, 30 and 45 days in female adult rat. Two doses were based on the admissible daily intake (ADI) of 9.6 and 96 (high) mg/kg/body weight for tartrazine, 3.85 and 38.5 mg/kg/body weight for curcumin. Phytochemicals such as saponins, glycosides, alkaloids, flavonoids, tannin, carbohydrates and phenolics were present in coloring agents. The renal function tests and lipid profile showed alterations in the values of uric acid, urea, total protein, albumin and cholesterol in all treatment groups. Additionally, the levels of liver enzymes fluctuated after 45 days of treatment with curcumin and tartrazine. Histopathological changes were also recorded in liver and kidney. In contrast, blood biochemistry depicted the significant reduction of RBCs, Hb, MCH, glucose, WBCs, MCHC and LDH at 15, 30 and 45 days. Besides, IgG, IgM and overall antibody GMT at 45 days were significantly increased. Study indicated that ADI and doses up to 10 times of the ADI of food colors intake exerted adverse effects on immune response and altered the biochemical parameters.

  • Effect of rhizosphere inoculation with Bacillus strains and phytopathogens on the contents of volatiles and human health-related compounds in tomato fruits Original Article

    RUIZ-CISNEROS, María Fernanda; ORNELAS-PAZ, José de Jesús; OLIVAS-OROZCO, Guadalupe Isela; ACOSTA-MUÑIZ, Carlos Horacio; SALAS-MARINA, Miguel Ángel; MOLINA-CORRAL, Francisco Javier; BERLANGA-REYES, David Ignacio; Fernández-PAVÍA, Sylvia Patricia; CAMBERO-CAMPOS, Octavio Jhonathan; RIOS-VELASCO, Claudio

    Resumo em Inglês:

    Abstract This study consisted of determining the effect of Bacillus strains inoculated alone or in combination with phytopathogenic fungi on the production of human health-related compounds and volatile organic compounds (VOCs) in tomato fruits. Seedlings were cultivated under greenhouse conditions and inoculated with B. amyloliquefaciens, B. methylotrophicus and B. subtilis alone or in combination with Alternaria solani, Fusarium oxysporum and Phytophthora infestans. Fully ripe fruits were harvested and evaluated for carotenoid, phenol and VOCs contents. Lycopene was the most abundant carotenoid (46.4-167.62 µg/g), followed by β-carotene and lutein. Fruits from plants inoculated with Bacillus had the highest carotenoid content. In contrast, phytopathogens decreased the carotenoid contents, especially the lycopene content. The content of total phenols ranged from 0.42 to 0.90 mg GAE/g. The content of these compounds increased 1.5-fold in fruits from plants inoculated with Bacillus strains, especially those treated with B. methylotrophicus, but the greatest increase (1.9-fold) was observed in plants inoculated with phytopathogens. Both Bacillus strains and pathogens increased the antioxidant capacity, with a 2.8-fold increase compared to the control. Thirty-two VOCs were identified in the tested tomatoes. The Bacillus strains caused an increase in the concentration of VOCs, which could be associated with an increase in fruit quality.

  • Preparation of protein powder from the liver of Yellowfin tuna (Thunnus albacores): a comparison of acid- and alkali-aided pH-shifting Original Article

    SHEN, Kejing; MU, Wenting; XIA, Shuqian; CHEN, Yuting; REN, Huilin; XIE, Xiangyun; FANG, Yizhou; HUANG, Guangrong

    Resumo em Inglês:

    Abstract For the high-value utilization of tuna liver, the effects of acid-aided (Acid-pH) and alkali-aided pH-shifting (Alkali-pH) on the physicochemical and functional properties of the protein powder prepared by pH-shifting and freeze-drying were studied. As expected, the protein powder with high purity could be obtained through Acid-pH or Alkali-pH followed by freeze drying, while the Alkali-pH led to a higher protein yield, higher protein ratio, lower lipid ratio and lower heavy metal content than Acid-pH. The amino acid profile of the protein powder prepared by Alkali-pH (Alkali-PP) was similar with that prepared by Acid-pH (Acid-PP). In addition, compared with Acid-PP, the Alkali-PP possessed the greater capacities in emulsion activity, foaming capacity and fat absorption capacity. Furthermore, the foaming capacity, foam stability and fat absorption capacity of Alkali-PP was better than soy protein powder. Therefore, Alkali-pH followed by freeze-drying would be a better alternative to prepare high-quality protein powder from tuna liver in the food industry.

  • Fortification of sago noodles with fish meal skipjack tuna (Katsuwonus pelamis) Original Article

    LITAAY, Christina; INDRIATI, Ashri; MAYASTI, Nur Kartika Indah

    Resumo em Inglês:

    Abstract Sago is a carbohydrate-producing food commodity in large quantities but has a low protein content. The interaction of protein and carbohydrates in sago noodles is expected to help improve nutritional value. Therefore, this study was conducted to determine the effect of the fortification of skipjack tuna fish meal in increasing the quality of sago noodles. Experimental design using a completely randomized design of one factor, namely the fortification of fish meal with five levels (0%, 8%, 10%, 12%, and 14%). Sago noodle characteristics with the fortification of fish meal were investigated. Result evaluation showed that the fortification of fish meal had the optimum concentration that can be used to increase the nutritional content of sago noodles is fortification of fish meal 14% with chemical characteristics, namely 2.16% ash content, 7.70% protein content, and 0.17% fat content.

  • The effect of step-wised protocol on critical care management of severe aneurysmal subarachnoid hemorrhage Original Article

    QU, Xin; SHANG, Feng; XU, Yueqiao; CHENG, Weitao; CHEN, Wenjin; QI, Meng; JIANG, Lidan; WANG, Ning

    Resumo em Inglês:

    Abstract To explore the critical care treatment and clinical outcome of patients with severe aneurysmal subarachnoid hemorrhage (SaSAH), and to provide clinical evidence for the treatment of patients with SaSAH. 160 patients with SaSAH of Hunt and Hess (H&H) grade III or above in the neurosurgical critical care unit at ourospital between June 2016 and June 2018 were enrolled in this study. Patients were treated with brain protective bundle based on step-wised protocol under multimodal monitoring and followed up for 3 months. The incidence of various clinical complications and the clinical prognosis after discharge were statistically analyzed. Furthermore, it carried on the correlation analysis to the risk factors and the prognosis. In 160 patients with SaSAH, 127 patients had responsible aneurysms located in the anterior circulation, and the other 33 patients were located in the posterior circulation. 70 patients (43.8%) underwent transcranial clipping, 81 patients (50.6%) underwent endovascular embolization and 9 patients (5.6%) did not intervene. Patients with IV and V grades of Glasgow Outcome Scale (GOS) were considered good recovery, and those with grade I, II and III were poor prognosis. The 30-day good prognosis rate was 41.3% (66/160) and the poor prognosis rate was 58.7% (94/160). Multivariate logistic regression analysis showed that the Hunt & Hess classification correlated well with prognosis (OR: 4.367,95% CI, 2.254-8.460, P < 0.001). The clinical prognosis of patients with SaSAH is still poor. In particular, under the critical care of neurosurgery, the application of brain protective bundle based on step-wised protocol under multimodal monitoring might improve the clinical prognosis of patients with SaSAH.

  • Cooking fuel and the risk of pregnancy-induced hypertension in Lanzhou, China: A birth cohort study Original Article

    Li, Lanlan; Bai, Yang; Wang, Baolin; Ren, Yucheng; Dai, Wei; Tan, Jianwei; Yang, Weihu; Wu, Zhuming; Hu, Yaguang

    Resumo em Inglês:

    Abstract Background The relationship between the solid fuels and the occurrence of pregnancy-induced hypertension (PIH) is inconclusive. Methods A birth cohort study of 10,452 pregnant women without chronic hypertension was conducted from 2010 to 2012 at the Gansu Provincial Maternity and Child Care Hospital in Lanzhou, China. Multivariable logistic regression models were used to assess the relationship. Results Compared to pregnant women using gas as cooking fuel, pregnant women using coal (OR=2.55, 95% CI: 1.85-3.51)and biomass (OR=3.58, 95% CI: 2.29-5.60) were associated with an increased risk of PIH, gestational hypertension (biomass: OR=3.38, 95% CI: 1.68-6.80), and preeclampsia (coal: OR=2.89, 95% CI: 1.98-4.21; biomass: OR=3.38, 95% CI: 1.95-5.84).The relationship between cooking fuel and PIH is modified by maternal age(p<0.0001), pre-pregnancy BMI (p<0.0001), gestational weigh gain(p<0.0001), parity(p<0.0001), and multiple birth (p<0.0001). Conclusions During pregnancy, exposure to coal or biomass was associated with an increased risk of PIH and preeclampsia.

  • Clinical value of turbidity-elimination gout soup combined with external application of traditional chinese medicine to improve the pain and the volume of tophi in patients with gout Original Article

    LI, Hongbo; NIE, Daqing; WANG, Shaoqiong; LI, Da; LIU, Cheng

    Resumo em Inglês:

    Abstract To analyze the clinical value of turbidity-elimination gout soup combined with external application of traditional Chinese medicine to improve pain and the volume of tophi in patients with gout. A total of 94 patients with gout were selected as the study samples. They were randomly divided into control group treated with colchicine tablets and observation group treated with turbidity-elimination gout soup combined with external application of traditional Chinese medicine. Two groups of patients were compared before and after treatment in terms of pain, volume of tophi, score of TCM symptoms and laboratory indicators. There was no significant difference in NRS score, volume of tophi, redness and swelling of joints, heat and pain and other laboratory indicators between the two groups before treatment (P>0.05); NRS score, tophi, the integral of symptoms and other symptoms, and erythrocyte sedimentation rate, white blood cell count, blood uric acid level and etc. laboratory indexes of patients in the observation group were lower than those of the control group after treatment (P<0.05). Combination will effectively reduce the pain of patients with gout, reduce the volume of tophi, correct clinical symptoms and improve the level of laboratory indicators, with clinical reference and implementation efficiency.

  • Improvement yield of applewood (Feronia limonia) flavor extract by liquid-liquid extraction with dichloromethane solvent Original Article

    SUYANTO, Agus; NOOR, Erliza; RUSLI, Meika Syahbana; FAHMA, Farah

    Resumo em Inglês:

    Abstract Applewood (Feronia limonia) or ‘Kawista’ in Indonesia is a rare plant with a unique flavor. The research objective is to optimize the extraction process to get the best Applewood Flavor Extract (AFE) using a mono-factor design. Extraction was carried out in two stages; firstly, it was maceration with dichloromethane, glycerin, and alcohol solvents. Secondly, liquid-liquid extraction (LLE) with dichloromethane solvent. The best results are based on sensory values ​​, and UV-Vis analysis on maceration alcohol (70%) is 18 hours with stirring. The best LLE at 12 hours was obtained from alcohol-dichloromethane (ALC-DCM) extract with a yield 28.55% fruit pulp base. The ALC-DCM extract was then analyzed by the chemical components of GC-MS, LC-MS/MS, and sensory of the Quantitative Descriptive Analysis (QDA) method. GC-MS analysis succeeded in characterizing 91 volatile compounds. LLE technique of ALC-DCM extract can increase the absorption of ester compounds by 66.67% compare with dichloromethane (DCM) extract. There are 30 organic compounds from LC-MS/MS analysis. The volatile chemical marker on ALC-DCM extract with Principal Component Analysis (PCA) is the ester, and the aroma marker from QDA is apple-like and vinegar.

  • Main components of ethyl acetate extract of Chimonanthus salicifolius and its effects on intestinal mucositis in mice induced by 5-fluorouracil Original Article

    WEN, Huiping; LEI, Weimin; HOU, Jing; KE, Leqin

    Resumo em Inglês:

    Abstract This study aimed to analyze the main components of ethyl acetate extract of Chimonanthus salicifolius (EAECS) and investigate its effect on intestinal mucositis in mice induced by 5-fluorouracil. EAECS was prepared, and its main components were analyzed. Fifty mice were randomly divided into control, model and 3, 6 and 9 g/kg EAECS groups. The latter three groups were intragastrically administrated with 3, 6 and 9 g/kg EAECS for 7 days, respectively. The intestinal mucositis model was established in latter four groups from the 1st to 7th day of administration. Results showed that, the main components in EAECS were rutin, scopolamine, isofraxidin, scoparone, quercetin and kaempferol. After administration, compared with model group, in 9 g/kg EAECS group the body weight was increased; the serum tumor necrosis factor α (TNF-α) and interleukin 6 levels were decreased, and the interleukin 10 level was increased; the intestinal tissue superoxide dismutase level was increased, and the malondialdehyde and myeloperoxidase levels wer decreased; the liver tissue TNF-α level was significantly decreased (all P < 0.05). In conclusion, EAECS has rich flavonoids and coumarins. It can alleviate the intestinal mucositis in mice induced by 5-FU. The mechanism may be related to the anti-inflammatory and antioxidant effects.

  • Comparative analysis of fresh and processed mango (Mangifera indica L, cv. “Maria”) pulps: influence of processing on the volatiles, bioactive compounds and antioxidant activity Original Article

    SILVA, Elizabete de Santana; SANTOS JUNIOR, Heraldo Bispo dos; GUEDES, Tamna Joanan Farias Lima; SANDES, Rafael Donizete Dutra; RAJAN, Murugan; LEITE NETA, Maria Terezinha Santos; NARAIN, Narendra

    Resumo em Inglês:

    Abstract The objective of this work was to evaluate the possible modifications due to industrial processing in the volatiles (HS-SPME/GC-MS), bioactive compounds (content total, and phenolic profile by UFLC-DAD) and antioxidant capacity (ABTS, DPPH, FRAP, ORAC) of fresh and processed mango pulp with addition of additives, pasteurized, and pasteurized with additives. The physicochemical characteristics of the samples were evaluated. All parameters were significantly (p≤0.05) affected by processing. According to the PCA analysis, the stability of the samples was influenced by the thermal processing and the work clearly demonstrated the separation between the analyzed samples as a function of the effect of thermal processing. It is concluded that industrial processing, although important for the preservation of useful life and maintenance of the microbiological quality of mango pulp, influence the functional and aromatic properties, causing a significant reduction in the volatile and bioactive compounds, which can negatively influence the acceptance of the processed product by consumers.

  • Philippine rice wine (Tapuy) made from Ballatinao black rice and traditional starter culture (Bubod) showed high alcohol content, total phenolic content, and antioxidant activity Original Article

    DELA ROSA, Jared Gabriel Lopez; MEDINA, Paul Mark Baco

    Resumo em Inglês:

    Abstract This study described and evaluated the acidity, alcohol content, total phenolic content, antioxidant activity, and sensory attributes of rice wine (Tapuy) made from black, red, brown and white rice during a 7-day fermentation. Acidity of Tapuy made from the different pigmented rice had similar pH profiles characterized by a steep decrease at day 1 from 6.38 ± 0.4 to 3.38 ± 0.2, and remained relatively unchanged until the end of fermentation. Tapuy made from black rice (Ballatinao) contained 16.07% alcohol, second to white rice (Bongkitan) that contained 18.58% alcohol, although they were not significantly different from each other (p>0.05). At the end of fermentation, the total phenolic content and antioxidant activity of Tapuy made from black rice was significantly higher (p<0.05 and p<0.01, respectively) than Tapuy made from the other pigmented rice. Total phenolic content of Tapuy made from black rice was at 9.73 mg GAE/mL and antioxidant activity leveled-off at 70.63% DPPH radical scavenging activity; whereas Tapuy made from the other pigmented rice were declining. Thus, Ballatinao black rice is a suitable rice variety for making Tapuy and has the potential to be a health-promoting functional food.

  • Effects of different kinds of polysaccharides on the properties and inhibition of Monilinia fructicola of the thyme essential oil-chitosan based composite films Original Article

    LIAN, Huan; SHI, Jingying; ZHANG, Xiaoyan; PENG, Yong; MENG, Wenbo; PEI, Lingdong

    Resumo em Inglês:

    Abstract In order to investigate the controlled release and antifungal effect of thyme essential oil on peach fruit, the four polysaccharides such as xanthan gum, gum tragacanth, arabic gum and pullulan were used to construct the essential oil-chitosan based composite film. The physical and chemical properties of composite film and its inhibition effect on Monilinia fructicola of peach fruit in vitro and in vivo were evaluated. The results showed that thyme essential oil contained some antifungal compounds such as 2-methoxy-3- (2-propenyl)-phenol, D-limonene and thymol. The addition of four polysaccharides decreased the tensile strength and elongation at break of composite film, and caused obvious fluctuation in the peak at 3263, 2884, 1552 and 1025 cm-1. Particularly, the strong interaction was found between chitosan and arabic gum which improved the antifungal effect of thyme essential oil in vitro. Moreover, the chitosan composite film combined with arabic gum exhibited the best inhibition effect on Monilinia fructicola of peach fruit in vivo regardless of the coating of film solution or film fumigation method. The work showed that chitosan-arabic gum composite film would be a potential application for improving the antifungal effect of essential oil on the preservation of peach fruit.

  • Anti-bacterial effect of Rosmarinus officinalis Linn. extract and Origanum syriacum L. essential oil on survival and growth of total aerobic bacteria and Staphylococcus aureus using cooked chicken meat Original Article

    AL-HIJAZEEN, Marwan

    Resumo em Inglês:

    Abstract The effect of oregano essential oil (OE) and rosemary extract (RE) on the survival and growth of Staphylococcus aureus, and the total aerobic bacteria (TA) in cooked ground chicken meat stored at different temperatures had been evaluated. Five treatments including i) Control (no additives); ii) 150 ppm OE; iii) 350 ppm RE; iv) 150 ppm OE + 350 ppm RE; and v) 14 ppm of butylatedhydroxyanisole and butylatedhydroxytolune mixture (BHA/BHT) were prepared. After cooking, all samples were stored (7 days) at different temperature (10, 25, 43 °C) using oxygen permeable bags and tested for TA, and total viable count of Staph. a. In addition, all additives were showed significant (P < 0.05) antimicrobial effect during storage time compared to the control. Both OE and RE showed comparable antimicrobial effect compared to the synthetic (BHA/BHT) additive at all storage temperatures. However, the combination treatment (OE + RE) was the highest among other additives suppress bacterial growth (APC & Staph. a) during storage. Based on these results, it is concluded that both OE and RE were showed significant (P < 0.05) antimicrobial activity, but this effect could be higher if meat treated by their combined mixture.

  • Effects of 1-methylcyclopene and controlled-atmosphere treatment on the quality and antioxidant capacity of blueberries during storage Original Article

    BA, Liangjie; LUO, Donglan; JI, Ning; CAO, Sen; MA, Chao; ZHANG, Peng; WANG, Rui

    Resumo em Inglês:

    Abstract The effects of 1-methylcyclopropene (1-MCP) treatment and controlled-atmosphere (CA) storage and their combination on quality and antioxidant capacity of postharvest blueberries were evaluated here. To investigate the most appropriate approach for maintaining fruit quality, blueberries were subjected to four different treatments, a control (CK), 1-MCP, 3% O2 + 10% CO2 (CA), and 1-MCP combined with 3% O2+10% CO2 (1-MCP + CA), then stored for 80 days at 0 °C. It was found that the applications of 1-MCP, CA and 1-MCP + CA were effective at delaying the increase in weight loss and inhibiting the decrease in firmness, total soluble solids (TSS) contents and titratable acidity (TA) contents. In addition, 1-MCP, CA and 1-MCP + CA treatment could significantly suppress MDA accumulation and relative electrolytic leakage promotion. Moreover, the production of reactive oxygen species (ROS), such as O2- and H2O2, was reduced by all the treatment, which was associated with increased activities of antioxidant enzymes including superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX). Taken together, our findings indicate 1-MCP, CA and 1-MCP + CA have potential applications in maintaining the quality and improving the antioxidant capacity of harvested blueberries, and 1-MCP + CA is the most effective treatment.

  • Evaluation on simulative transportation and storage quality of sweet cherry by different varieties based on principal component analysis Original Article

    FU, Xiqing; SUN, Jiayang; LYU, Chunmao; MENG, Xianjun; GUO, He; YANG, Dan

    Resumo em Inglês:

    Abstract To determine the effect of transportation vibration on the nutritional quality and antioxidant activity of sweet cherry fruits in the process of cold chain transportation. Two kinds of sweet cherry “Summit” and “Nanyang” with different storage and transportation resistance were used as experimental materials. The results showed that the content of soluble solids, titratable acids and vitamin C in sweet cherry fruits were significantly reduced, while the content of superoxide anion radical, malondialdehyde and the antioxidant enzyme activities of CAT, APX, POD and PPO increased significantly, At the same time, the content of total phenols and flavonoids were increased under transport vibration stress, but the ability of DPPH and ABTS+ free radical scavenging of sweet cherry were reduced significantly. In particular, transportation vibration stress had a greater impact on the nutritional quality and antioxidant activity of “Nanyang”, a sweet cherry with poor storage resistance. The results of this study indicated that transportation vibration has a great impact on the nutritional quality of sweet cherry, and that there is a strong correlation between antioxidant activity and nutritional quality. This study confirmed that transportation vibration during cold chain transportation can significantly reduce the nutritional quality and antioxidant activity of sweet cherry.

  • Characterization of bioactive fatty acids and oxidative stability of microwave vacuum dried fish powder supplemented extruded product Original Article

    MANZOOR, Muhammad Faisal; SHABBIR, Umair; GILANI, Syed Muneeb; SAMEEN, Aysha; AHMAD, Nazir; SIDDIQUE, Rabia; AHMED, Zahoor; QAYYUM, Abdul; REHMAN, Abdur

    Resumo em Inglês:

    Abstract This study was aimed to determine the retention of bioactive fatty acids and oxidative stability of fish powder (FP) supplemented extruded products. The Labeo rohita fish meat was minced, microwave vacuum dried, and extruded. Product formulations containing FP (0-25%) and semolina (75-100%) were optimized using response surface methodology. The maximum bioactive fatty acids retention was 94.84% in the final product. The highest values of polyunsaturated fatty acids (PUFAs) were 87.97% and 85.66% at 25 °C for 30 and 60 days. Maximum TBARS values were 0.42 and 0.44 mg MDA/kg at 25 °C for 0 and 30 days, respectively. The highest carbonyl contents were 6.02, 7.67, 9.37 nmol/mg protein for 0, 30, and 60 days of storage at 25 °C, respectively. The moderate barrel exit temperature (125 °C) and feed moisture contents (20%) and high screw speed (150 rpm), FP (25%) exhibit the highest retention of PUFAs in a product.

  • The efficacy and safety of endostar combined gemcitabine and cisplatin in the treatment of non-small cell lung cancer: a meta-analysis Original Article

    WANG, Yixin; WANG, Lei; GUO, Jia; WANG, Ziyu; HUA, Shucheng

    Resumo em Inglês:

    Abstract To determine the efficacy and safety of Endostar combined with gemcitabine and cisplatin in the treatment of NSCLC, and provide evidence-based reference for clinical drug use. Retrieved from Cochrane Library, PubMed, Embase, ClinicalTrials, CNKI, Wanfang and VIP database, randomized controlled trials (RCT) were collected. Pooled standard mean differences (SMD) and 95% confidence intervals (CI) were analyzed using R software with a random-effects model. Data from a total of 27 RCTs were included, involving 1646 patients were analyzed. Results of meta-analysis showed that response rate and clinical benefit rate of trial group were significantly higher than those of control group. There was no statistical significance in the incidence of leucopenia, thrombocytopenia and gastrointestinal reaction between 2 groups. The results showed that Endostar combined with gemcitabine and cisplatin may generally improve therapeutic efficacy of NSCLC patients, without increasing the incidence of adverse reactions.

  • Rheological properties and microbiological characteristics of kefir produced from different milk types Original Article

    SAYGILI, Derya; DÖNER, Deniz; İÇİER, Filiz; KARAGÖZLÜ, Cem

    Resumo em Inglês:

    Abstract Kefir is a refreshing fermented dairy product which has flowing consistency, uniform and bright appearance with mild yeast taste and flavor. Traditional or industrial methods can be applied for the production of kefir using kefir grains or lyophilized culture. Changes in product rheology caused by the using different types of milk and different incubation temperatures in kefir production are effective on selecting the equipment such as pump, pipeline, mixer, filling machine. In this study, microbiological flora and rheological properties of kefir were investigated for cow, sheep or goat milks with kefir grain or lyophilized culture. The pasteurized cow, sheep and goat milk were cooled to 28 °C and fermented with kefir grain and incubated at 20 °C, 25 °C or 30 °C for 24 hours. Then, the grains were filtered and stored at + 4 °C for 24 hours. At the end of the storage period, rheological and microbiological analyzes were carried out on kefir samples. The same procedures and analyzes were carried out lyophilized culture. It was found that the incubation application at different temperatures was effective on the consistency coefficient even in the fluid type unchangeable samples.

  • Red ginseng polysaccharide alleviates cytotoxicity and promotes anti-inflammatory activity of ginsenosides Original Article

    KIM, Hoon; CHO, Sung Min; KIM, Woo Jung; HONG, Ki-Bae; SUH, Hyung Joo; YU, Kwang-Won

    Resumo em Inglês:

    Abstract Although Ginsenosides are a major physiological component of red ginseng (RG), some isolated ginsenosides are known to have cytotoxic activity. This study was intended to reduce cytotoxicity and promote anti-inflammatory activity of ginsenosides by mixing the crude ginsenosides (RG-CG) and polysaccharides (RG-CP). RG-CG-CM, fractionated from RG-CG, not only had higher anti-inflammatory activity than that of RG-CG at 100 μg/mL, but also showed increased cytotoxicity, while RG-CP-4P and RG-CP-8P, fractionated from RG-CP, showed no anti-inflammatory activity and cytotoxicity. To reduce the cytotoxicity without affecting the high anti-inflammatory activity of RG-CG-CM, RG-CG-CM and RG-CP-4P were mixed in a ratio of 2:8. The anti-inflammatory activity was significantly increased at a concentration of 75 μg/mL, while no cytotoxicity was observed. A combination of RG-CP and RG-CG effectively reduced the cytotoxicity and enhanced the anti-inflammatory activity of RG-CG, specifically RG-CG-CM fraction, providing scope for its industrial application.

  • Prolactin acts in the pathway of photoperiod regulating the reproduction of the Striped Hamsters Original Article

    XUE, Huiliang; XU, Jinhui; WU, Ming; CHEN, Lei; XU, Laixiang

    Resumo em Inglês:

    Abstract To study the effects of prolactin (PRL) in pituitary on the reproduction of the Striped Hamsters via the photoperiods. Mature female striped hamsters were raised under various photoperiods to study the differential expression pattern of PRL in pituitary, and prolactin receptor (PRLR) in the hypothalamus, pituitary and ovary. Photoperiods affect the pituitary PRL mRNA level and pituitary, hypothalamus and ovaries PRLR mRNA levels in striped hamsters. Positive correlations of PRL mRNA expression in the pituitary with that of PRLR in hypothalamus and ovaries, and that of GnRH in hypothalamus were determined. The serum concentration of PRL, FSH, LH and GnRH were significantly different among the striped hamsters from different photoperiods. Serum concentration of PRL is positively correlated with that of FSH, LH and GnRH of the striped hamsters. Photoperiod was important environment factor modulating the expression profile of PRL and PRLR in the striped hamsters.

  • Comparison of the prognostic value of prognostic nutritional index in colorectal cancer deaths:a retrospective cohort study Original Article

    ZHOU, Hongqi; WANG, Wenling; ZHANG, Ruyi; DONG, Hongmin; WANG, Gang; CHEN, Weiwei; LI, Guodong

    Resumo em Inglês:

    Abstract Evidences showed that Prognostic Nutritional Index (PNI) is one important predictive factor for some cancers. However, the association between PNI and colorectal cancer is still unclear. In this study, we aim to explore the association between PNI and death in patients with locally advanced colorectal cancer. We enrolled 400 patients with colorectal cancer. The pathological results was used to confirm it. The patients received radical resection. The PNI at baseline was set as the exposure variable, death was the outcome variable, and other potential confounders were also analyzed. There was no association between PNI and the deaths of local advanced colorectal cancer and radical resection of colorectal cancer (HR=0.88; 95% CI, 0.78-1.00).Applying the cubic spline function, we found that it is not linear between PNI and death. Two-piecewise cox model showed that there was 68% decrease of risk of deaths when PNI change per 1 (HR=0.32; 95% CI, 0.13-0.79) on the left side of the inflection point (41.35). On the right of the inflection point, there was no association between PNI and death. PNI and deaths are linear correlation. Within a certain range (PNI=26-41), PNI is an independent protective factor for death risk.

  • Correlation between the storability and fruit quality of fresh goji berries Original Article

    HUANG, Ting; QIN, Ken; YAN, Yamei; HE, Xinru; DAI, Guoli; ZHANG, Bo

    Resumo em Inglês:

    Abstract Poor storability is the largest problem thwarting the marketization of fresh goji berries (Lycium barbarum L.). In this study, the storability of fresh fruits from 31 varieties of goji berry was evaluated by their decay index and rate of decay to choose 13 varieties of fresh fruit with excellent, medium and poor storability. Correlation and partial least squares regression analyses were adopted to explore the correlations between storability and 16 physical and chemical indicators from summer and autumn fruits. The storability calculated by the decay rate is significantly positively correlated with the content of flavonoids in the summer fruits, while the storability calculated by the decay index is significantly negatively correlated with the color difference b* and total acids in the summer fruits (P < 0.05). Similarly, the storability calculated by the decay rate is significantly positively correlated with the content of flavonoids, chewiness and elasticity of the autumn fruits (P < 0.05). The storability calculated by the decay index is significantly positively correlated with the content of flavonoids and the chewiness of autumn fruits (P < 0.05).The content of flavonoids in the fresh goji berry revealed a significantly positive correlation with the storability.

  • Evaluation of volatile aroma compounds from Chinese wild grape berries by headspace-SPME with GC-MS Original Article

    RAHMAN, Faiz Ur; NAWAZ, Muhammad Azher; LIU, Ruitao; SUN, Lei; JIANG, Jianfu; FAN, Xiucai; LIU, Chonghuai; ZHANG, Ying

    Resumo em Inglês:

    Abstract Evaluation of volatile aroma compounds from Chinese wild grape species aimed to explore new grape species via fruit aroma. In this study, the volatile organic compounds (VOCs) from ten grape cultivars belonging to nine different grape species were detected, by using headspace solid-phase microextraction with GC-MS. Chinese wild grape species were studied along with table grape (Muscat Hamburg, Concord) and wine grape (Cabernet Sauvignon) cultivars belonging to different origins. Total forty-five volatile compounds were detected, upon which several VOCs including pentanoic acid, cyclobutyl ester, maltol, (+)-neoisomenthol, and 8-methyloctahydrocoumarin were detected in Chinese wild grapes that have not been detected in other Vitis species. The results revealed that C6 volatile compounds were pre-dominant VOCs. Esters were found abundant in V. labrusca (Concord) and terpenoids were dominant in V. vinafera (Hamburg Muscat). The principal component analysis showed that Chinese wild grape cultivars V. yeshanensis, V. facifolia, V. davidii, V. betulifolia V. heyneana, V. amurensis and V. adenoclada are correlated with wine grape cultivar ‘Cabernet Sauvignon’, while table grape cultivars are distributed separately. These results can provide a reference for the utilization of new germplasm for specific purposes.

  • Effect of turning-Q laser in combination with topical Chuangfukang collagen mask to improve facial appearance, greenish brown birthmark area and color depth of patients with facial greenish brown birthmark Original Article

    ZHENG, Chu-na; WANG, Peiping; YAO, Dongying; FANG, Xiaojuan; WU, Jianglin; ZHENG, Xiaoqing; KE, Changmin

    Resumo em Inglês:

    Abstract To explore the effect of turning-Q laser in combination with topical Chuangfukang collagen mask to improve facial appearance, greenish brown birthmark area and color depth of patients with facial greenish brown birthmark. 130 female patient were selected as the study object. The patients were treated with turning-Q laser treatment instrument 1064 nm, while the control group was treated with water bags for 20 minutes after cold irradiation. In the control group, the cure rate and total effective rate were 52.31% (34/65) and 84.62% (55/65), respectively, which were 67.69% (44/65) and 95.38% (62/65) (all P < 0.05). In the first week after treatment, the reduction rate (more than 80%) of the area of facial greenish brown birthmark in the experimental group was significantly more than that in the control group (P < 0.05). In six months after the treatment, only one case of dry desquamation occurred in the experimental group; three cases of dry desquamation, three cases of pruritus and two cases of rubella occurred in the control group. The application of turning-Q laser in combination with topical Chuangfukang collagen mask in the treatment of facial greenish brown birthmark can significantly improve the clinical efficacy and the facial appearance.

  • Nutrıtıonal characterıstıcs and sensory acceptabılıty of reduced-fat french frıes Original Article

    GUEDES, Andréa Madalena Maciel; FREITAS-SÁ, Daniela De Grandi Castro; ANTONIASSI, Rosemar; WILHELM, Allan Eduardo; FARIA-MACHADO, Adelia Ferreira de; TORREZAN, Renata

    Resumo em Inglês:

    Abstract The Brazilian food industry and government reached a consensus on progressively reducing the content of industrial trans fatty acids (TFA) in food products due to its health effects. French fries are popular among young people and this study evaluates four brands of frozen pre-fried French fries marketed in Brazil and four brands of French fries from the main fast-food chains in Brazil regarding their fatty acid profile and total fat content. The total fat content of fast-food chain French fries was 14-21g/100 g, with a total TFA content of 0.01-0.14 g/100 g. In turn, the total fat content of frozen pre-fried French fries ranged from 3.3 to 7.4 g/100 g, with a total TFA content of 0.01-0.03 g/100 g. Deep fat frying of these products did not include partially hydrogenated fat. Two most sold pre-fried French fries brands available in Rio de Janeiro city, Brazil were selected and evaluated using air frying cooking method regarding sensory acceptance. Mean acceptance among consumers was 5.7 and 5.1 for brands A and B, respectively. Brand A was further evaluated by children and young people, with mean acceptance of 4.48 and 7.2, respectively, showing good acceptance for pre-fried French fries with reduced fat content.

  • Quantitative proteomic comparison of protein differences in different parts of yak meat Original Article

    YAN, Zhongxin; LI, Wei; HU, Rong; MA, Qingmei; LU, Zhoumin

    Resumo em Inglês:

    Abstract Proteomics is a powerful tool to understand molecular connections between meat proteins and quality traits. In order to research the total proteome difference and molecular mechanisms related to quality traits in different parts of yak meat. This study was designed to investigate the differences in the proteomes of yak different muscles. In this paper, Tandem Mass Tags (TMT) coupled Liquid chromatography-tandem mass spectrometry (LC-MS/MS) to study the variations of proteome in different parts of yak after it is slaughtered. In total, 88 differentially expressed proteins (DEPs) were identified among striplon (WJR), slivsid (HGT) and chuck (JR). The quality analysis of DEPs showed heat shock proteins (HSPs) and structural proteins could be used as tenderness marker proteins for different parts of yak meat. Myosin and troponin-T may be flavour marker protein in yak meat. The bioinformatics analysis revealed that DEPs are involved in glycolysis, protein structure and phosphorylation. PPI analysis revealed thatmyosin, HSPs and metabolic enzymes may have the potential to be biological markers. This study highlights that the DEPs were responsible for meat quality different.

  • Oxidative stability of the salad dressing enriched by microencapsulated phenolic extracts from cold-pressed grape and pomegranate seed oil by-products evaluated using OXITEST Original Article

    AKSOY, Fatma Sema; TEKIN-CAKMAK, Zeynep Hazal; KARASU, Salih; AKSOY, Ayse Semra

    Resumo em Inglês:

    Abstract This study aimed to investigate the potential use of cold-pressed pomegranate seed oil by-product (PGOB) and grape seed oil by-product (GOB) as a natural antioxidant in a salad dressing. Firstly, bioactive compounds from oil by-product were extracted and powdered by spray drier to produced grape seed oil by-product powder (GOBP) and pomegranate seed oil by-product powder (PGOBP). This study was the first attempt to evaluate the oxidative stability of the salad dressing by OXITEST at 90, 100, and 110 °C, and at 6 bar (the oxygen pressure). The samples enriched by GOB (3.22-26.76h) and PGOB (2.49-24.76h) showed high IP compared to control samples (0.43-8.82 h). The oxidation rate was modeled by zero, first and second-order kinetic models, and the oxidation kinetics constant (k) value estimated. PGOBP and GOBP significantly reduced k value. The activation enthalpy (ΔH++), activation entropy (ΔS++) and activation energy (Ea) were 69.78-101.93 kJ/mol, 59.55-81.07 J/mol and (-18.36)-(-83.37) J/mol respectively. The ΔG++ of the control, PGOBP and GOBP enriched samples were 87.36-88.10 Kj/mol, 88.65-91.61 Kj/mol, and 88.14-91.48 kJ/mol respectively. This study suggests that PGOBP and GOBP could be used as a natural antioxidant source for salad dressings.

  • Effects of Lactobacillus used as the starter culture on naturally fermented pickled cabbage Original Article

    ALAN, Yusuf; YILDIZ, Neslihan

    Resumo em Inglês:

    Abstract Pickled cabbage is a traditional and typical fermented food, which occurs as a result of fermentation of bacteria that exist in the medium naturally. In this study, the effects of Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum on the pickled cabbage fermentation were investigated. The physicochemical (total acidity, salt and pH) and microbiological (lactic acid bacteria, total mesophilic aerobic bacteria and yeast-mould) changes that occurred during the fermentation were observed. In addition, the amounts of biogenic amine (BA) and metabolites were determined with HPLC. It was found that the amount of acidity (%) was lower in Lactobacillus samples. Important microbiological changes were observed in the L. plantarum 46 and L. pentosus samples. The total BA amount was found to be the lowest for the sample L. plantarum 61. It was also seen that the BA was less than any poisonous rate affecting the human health. On day 60 of fermentation, the amount of metabolite was maximum in the L. plantarum 61and L. paraplantarum samples. As a result, the total amount of BA was observed to be lowest in the L. plantarum 61 sample inoculated with L. plantarum 61 culture and in the metabolites synthesized highly. It is suggested that the use of such Lactobacillus for the natural pickle process will allows for the production of a tastier and more reliable product, contributing to the food industry.

  • Relations between nutrients and bioactive compounds of commercial tomato varieties by the Principal Component Analysis Original Article

    RODRIGUES, Marcy Heli Paiva; KUPSKI, Larine; SOUZA, Taiana Denardi de; ARIAS, Jean Lucas de Oliveira; D’OCA, Marcelo Montes; FURLONG, Eliana Badiale

    Resumo em Inglês:

    Abstract This study evaluated relations among nutrients, bioactive compounds and antioxidant activity of commercial tomato varieties grown in field conditions in order to identify their biological potential by the Principal Component Analysis (PCA). Four commercial tomato varieties (Long Life, Italian, Khaki and Cherry), homogenized by their maturation stage (color, sugar/acidity ratio and pH) were evaluated regarding macro components (sugars, pectin and minerals) and functional ones (carotenoids, phenolic compounds and ascorbic acid). Cherry tomatoes stood out for their pectin and lycopene contents and their sugar/acidity ratio. Tomato samples were good sources of Cu and Ca. The PCA showed that the antioxidant potential of phenolic compounds was related to protocatecoic acid and quercetin concentrations. Italian and Cherry varieties stood out for their carotenoid contents. In field conditions, Cherry and Italian tomatoes were the best sources of functional compounds among the most common varieties found in the human diet.

  • Assessment of the caffeine-containing beverages available in the local markets, and development of a real energy drink based on the date fruit Original Article

    MOSTAFA, Heba Sayed

    Resumo em Inglês:

    Abstract Globally, tea, coffee, soft and energy drinks are daily consumed as a source of caffeine. Energy drinks gained a great public and scientific issues, thus this study assessed the caffeine content in some caffeine-containing beverages. Given the increasing demand for newly formulated healthy drinks, the date fruit (Phoenix dactylifera L. cv. Siwi) was used to develop a fruit-energy drink as an alternative for the energy drinks. Results displayed that the coffee addition even to 80 mg/250 mL, did not significantly altered the acidity of the final developed drink. It contained rapidly metabolized sugars of 27.86 g/250 mL without added sugar and was slightly neutral (pH = 6.04). The sensory assessment revealed that the added coffee (up to 320 mg/L) enhanced its aroma and taste but negatively affected the color. The high naturally occurring vitamins and minerals content and the gross energy; made this drink a super energy drink to fulfill the needs of athletes. Some of the tested local caffeine-containing beverages contained caffeine higher than those mentioned on the product label. On the other side, Turkish coffee brews contained 1.99-9.46 mg/g and the instant coffees had provided the highest ever caffeine (24.71 mg/g), such that their daily consumption should be alarmed.

  • Effect of proteasome inhibitor MG132 on the expression of oxidative metabolism related genes in tomato Original Article

    KARPUZ, Burcu; ÇAKIR, Özgür

    Resumo em Inglês:

    Abstract Expression analysis of antioxidant related genes may provide key information to develop plants more tolerant to abiotic and biotic stress. For this purpose, in this study, proteosome was inhibited by using MG132 proteosome inhibitor in Lycopersicon esculentum (tomato) tissues with high antioxidant content. We aimed to explain the response of gene isoforms associated with oxidative stress metabolism as a result of proteasome inhibition induced by MG132 in tomato. Gene expression levels of SLGR1, SLPhGPX, SLCAT1, SLFe-SOD, SLGPX, SLCu/Zn-SOD, SLcAPX and SLGST genes which are known to be associated with antioxidant mechanisms, were determined by real-time PCR in tomato. There was no significant change in SLPhGPX, SLCAT1, SL-Fe-SOD and SLcAPX genes in root, stem and leaf tissues. In addition, expression of SLGR1 and SLGST genes in root tissue was increased. In leaf tissue, expression of SLGPX, SLCu/Zn-SOD and SLGST genes increased significantly. There was no significant change in the expression of the genes studied in the shoot tissue. These results obtained from tomato root, stem and leaf tissues by creating proteasome inhibition will help to understand the relationship between antioxidant system and proteasome system in plants.

  • Influence of gum arabic and homogenization process on the physicochemical stability of strawberry suspensions Original Article

    CASTAÑO-PELÁEZ, Hader Iván; CORTES-RODRÍGUEZ, Misael; GIL-GONZÁLEZ, Jesús; GALLÓN-BEDOYA, Manuela

    Resumo em Inglês:

    Abstract The generation of value from the strawberry agro-chain requires in some cases the disintegration of the structure and formulation of the fruit, resulting in suspensions that behave as thermodynamically unstable colloidal systems and are affected by various forces, such as Van der Waals, electrostatic, steric, hydration, hydrophobic, and phase separation. The aim of this research was to evaluate the influence of the homogenization process and the concentration of gum arabic (GA) on the stability of strawberry-based suspensions. Strawberries with a 9% solid content were used and a centralized-composite central design was proposed (pressure (P) from 4.14-10.34 MPa), time (t) (3-5 min), and GA (0.2-0.4%)) and the dependent variables zeta potential (ζ), spectral absorption index (R), viscosity (μ), and particle size were evaluated. The ζ potential and R-index were not affected by the homogenization process and GA; the suspension was stabilized by the increase of ζ due to t, the GA effect, and the t-GA interaction. Particle size was affected by P but not by t, whereas GA mainly affected D [3,2], D [4,3], and D90. The results indicate that the homogenization and the use of GA as a hydrocolloid confer chemo-physical stability to the strawberry suspension.

  • Clove (Eugenia caryophyllus) essential oil in diets for Nile tilapia (Oreochromis niloticus) improves fillet quality Original Article

    SARY, Cesar; CARBONERA, Fabiana; VITAL, Ana Carolina Pelaes; GUERRERO, Ana; LEWANDOWSKI, Vanessa; VISENTAINER, Jesuí Vergílio; PRADO, Ivanor Nunes do; RIBEIRO, Ricardo Pereira

    Resumo em Inglês:

    Abstract This study evaluated the effect of including clove essential oil (EOcl) in Nile tilapia diets on animal performance and antioxidant power, lipid oxidation, gene expression, texture, pH, color and sensory analysis in fillets. Three levels of EOcl in the diets were evaluated (0.70, 1.05 and 1.40 g/kg), provided over three periods before slaughtering the animals (15, 45 and 60 days). The antioxidant power in the diets increased after including EOcl. There was an interaction effect between the level and period of inclusion of EOcl on the antioxidant power and lipid oxidation of fillets stored up to 14 days after slaughter. Lipid oxidation was reduced by 43.3% compared with the control group. EOcl inclusion in the diet, regardless of level and period, improved texture and promote less gene expression of catalase and glutathione synthetase. This demonstrates that the antioxidant in the tilapia diet acts against the oxidative stress process. Considering the results for the interactions and parameters evaluated, including 1.05 g/kg of clove essential oil in the rations for 15 days before slaughter is indicated because it contributes to a higher fillet quality.

  • Dehulling effectiveness of high-oleic and linoleic sunflower oilseeds using air-jet impact dehuller: a comparative study Original Article

    ROMANIĆ, Ranko S.; LUŽAIĆ, Tanja Z.

    Resumo em Inglês:

    Abstract Sunflower seeds and kernels are very common in the preparation of protein meals. Dehulling sunflower seeds for meal preparation and direct consumption is a very important operation. High-oleic sunflower contains the most oleic fatty acids in the oil which significantly improves the oxidative stability of the meal with this sunflower compared to meals with standard linoleic sunflower seed. In this work, a air-jet impact dehuller was used to determine, optimize and compare the effectiveness of dehulling of two types of sunflower: high-oleic (HOSS) and linoleic sunflower seed (LSS). A two-factorial experimental design (32) was used to estimate the effect of seed moisture and applied air pressure on the efficiency (E criterion) and quality of dehulling (K1 and K2 criteria). Samples with a moisture content of 6, 8 and 10% were dehulled at an air pressure of 400, 600 and 800 kPa. The most efficient dehulling of HOSS, was achieved at a dehulling pressure in the range of 600-800 kPa and moisture content of 6.0%. As for the LSS sample, the highest efficiency of LSS and the highest K2 criterion were obtained at the dehulling pressure of 800 kPa, and moisture content of 7.3%.

  • Industrial potential of Bacaba (Oenocarpus bacaba) in powder: antioxidant activity, spectroscopic and morphological behavior Original Article

    SANTOS, Orquídea Vasconcelos dos; VIANA, Arliane Amaral; SOARES, Stephanie Dias; VIEIRA, Evelyn Lais Santos; MARTINS, Mayara Galvão; NASCIMENTO, Francisco das Chagas Alves do; TEIXEIRA-COSTA, Barbara Elisabeth

    Resumo em Inglês:

    Abstract The objective of this research was to analyze the industrial potential of a bacaba powder (Oenocarpus bacaba) obtained by different drying methods, evaluating antioxidant activity, spectroscopic and morphological behavior and addition to the composition of inorganic elements. The content of anthocyanins, flavonoids and carotenoids of each powder were determined as well as the total phenolic compounds. The structure of the granules of the powder were visualized via scanning electron microscopy (SEM) and the elemental composition was attained by the X-ray spectroscopic energy dispersive system (EDS). The data suggest that the freeze-drying method is more efficient in obtaining the bacaba powder material. The increase in temperature applied in the convection drying process caused a reduction in the bioactive compound content and elements with antioxidant activity, it severely damaged the morphology of the plant membrane and influenced the composition of the spectral bands. Thus, this study indicates that the freezer-drying method could be particularly useful for obtaining bacaba powder in off-season periods, and that bacaba itself is a raw material that could be exploited by several industrial segments.

  • Molecular docking of Subtilisin K2, a fibrin-degrading enzyme from Indonesian moromi, with its substrates Original Article

    SYAHBANU, Fathma; GIRIWONO, Puspo Edi; TJANDRAWINATA, Raymond R.; SUHARTONO, Maggy T.

    Resumo em Inglês:

    Abstract Fibrinogen supplies the primary building block of the blood clot or thrombus after α-thrombin converts fibrinogen to fibrin during the final phases of coagulation. When the homeostasis system is disrupted, blood clots that aggregate in the blood vessels can lead to thrombosis. Fibrin-degrading enzyme from Bacillus subtilis K2 (Subtilisin K2) of Indonesian moromi has many excellent characteristics apart from its strong fibrinolytic activity. Bioinformatic analysis using the CDART webserver indicated that the enzyme appeared to share a conserved domain with the peptidase s8 superfamily also known as the subtilase family. This study used molecular docking between these fibrin-degrading enzymes and specific substrates (fibrin and fibrinogen) using the HADDOCK webserver and aimed to predict the enzyme mechanism of action. This analysis revealed that the enzyme interlocked with the two substrates; however, it suggested no productive interactions between Subtilisin K2 and fibrinogen. A hydrolysis reaction is suggested between Subtilisin K2 and the fibrin substrate. There was a strong indication that amino acids Asp19, His51, and Ser208 in Subtilisin K2’s active site interacts with Leu168, Ile171, and Leu172 of the fibrin substrate with a ∆G of -19.4 kcal/mol. Subtilisin K2 tends to act more as a fibrin-degrading enzyme than as a fibrinogen-degrading enzyme.

  • Type I caramel products of maltose and sucrose with water and their antioxidant activities Original Article

    LI, Tian-Xiao; LUO, Cheng; GENG, Zong-Ze; JIANG, Zhong-Rong; JI, Ling-Bo; SHENTU, Hong-Qian; XIE, Yun-Fei; HU, Jun; LIU, Yuan-Fa; LI, Dong-Liang

    Resumo em Inglês:

    Abstract To study the caramel reactions of disaccharides with water, the type I maltose caramel products (MCPs) and sucrose caramel products (SCPs) at three reaction stages were yielded and their reaction rates, UV absorptions, flavor compounds, and antioxidant activities were also detected. It was found that the caramel reactions of sucrose were faster than those of maltose and their reaction rates quickly increased to a high level in the middle stage. UV absorption of SCP in the late stage at 305 nm was much stronger than those of MCPs. Both the MCP and SCP obtained at 180 °C and 4 min had the highest concentrations of 5-hydroxymethylfurfural and total flavor compounds. Moreover, the total flavor concentrations of SCPs were much larger than those of MCPs and the antioxidant effects of SCPs were also stronger. Thus, a preferred condition for both two disaccharide caramel reactions was suggested at 180 °C for 4 min and the sucrose caramels could give better flavors than maltose caramels.

  • Glycemic evaluation of some breads from different countries via in vitro gastrointestinal enzymatic hydrolysis system Original Article

    YUSUFOĞLU, Büşra; YAMAN, Mustafa; KARAKUŞ, Emine

    Resumo em Inglês:

    Abstract Carbohydrates are digested in in vivo gastrointestinal hydrolysis system in the body. To investigate glycemic evaluation of carbohydrate digestion, a lot of in vivo study in the literature, in vitro glycemic study to research postprandial glucose composition with biochemical hydrolysis systems for carbohydrates hasn’t been met. In this study, it was investigated glycemic evaluation by using postprandial glucose after digestion of the bread species from different countries such as the United States, Sweden, and Germany with our constructed biochemical hydrolysis system at in vitro conditions. The assays of GI and GL values of these bread species were carried out with the methods based on spectrophotometric. GI and GL values of American white bread (AWB), Sweden white bread (SWB), German white bread (GWB) were calculated by using Turkish white bread (TWB) as reference carbohydrate. AWB, SWB, and GWB have lower GI values than TWB. GL values were also determined for each bread species by using spectrophotometric biochemical in vitro hydrolysis system because the value indicated for consumption of a foodstuff. TWB had higher GL value than the other bread species. GL values of all bread samples were bigger than 20.

  • The combination effect of adding rosemary extract and oregano essential oil on ground chicken meat quality Original Article

    AL-HIJAZEEN, Marwan

    Resumo em Inglês:

    Abstract Preservative effect of oregano essential oil (OE) and rosemary extract (RE) on ground chicken meat stored at different refrigeration time had been evaluated. Six treatments were prepared: T1) Control (No additives); T2) Combination (CM1) of 100 ppm OE and 300 ppm RE; T3) CM2: 100 ppm OE + 350 ppm RE; T4) CM3: 150 ppm OE + 300 ppm RE; T5) CM4: 150 ppm OE + 350 ppm RE; T6) 14 ppm of butylated hydroxyanisole (BHA). Meat patties were individually packaged in oxygen-permeable bags stored at 4 °C, and analyzed for lipid and protein oxidation, and CIE color values at 0, 4, and 7 days. Individual cooked thigh meats were used to evaluate different sensory attributes. All additives showed significant (P < 0.05) antioxidant effect delaying lipid and protein oxidation after day 4 comparing to the control treatment samples. However, the highest significant (P < 0.05) effect among all treatments was by CM4. The CM4 was the highest stabilizing raw meat color, and preventing meat discoloration. In addition, it showed (CM4) highest overall acceptability scores values regarding sensory evaluation. Based on current results, both OE and RE had a potential antioxidant activity; however, this could be stronger if used together.

  • The relationship between XPD Asp312Asn Polymorphism and esophageal cancer in Chinese population: a meta-analysis Original Article

    YU, Dahui; WU, Daoli; YUAN, Chong; ZHANG, Hedan; CHU, Wenyan

    Resumo em Inglês:

    Abstract It has been reported that xeroderma pigmentosum group D (XPD) Asp312Asn is related to esophageal cancer (EC). Nevertheless, in 12 recent years, some researchers have put forward different points of view. Thus, we aimed to investigate the relation between XPD Asp312Asn polymorphism and the risk of EC in Chinese. Related studies were searched in the databases between the beginning to October 2019. An OR with 14 the corresponding 95% CI was carried out to appraise the relevance. There were 8 studies with 2553 esophageal cancer cases and 3091 controls in 15 this meta-analysis. Due to no heterogeneities among the selected studies of all the four genetic models, fxed-effect model was used in each genotype. There was not significant relationship between XPD Asp312Asn polymorphism and EC in overall analyses by pooled ORs and subgroup analyses stratified by geographic area and source of controls. In conclusion, there may be not association between XPD Asp312Asn polymorphism and EC in Chinese populations. Further studies about other ethnic groups are needed to confirm this conclusion.

  • Dynamic changes in physic-chemical properties and bacterial community during natural fermentation of tomatoes Original Article

    ZHOU, Xiaoli; GUAN, Qinglin; QIN, Yumeng; QIN, Zhicheng; DU, Bin; LIN, Dong

    Resumo em Inglês:

    Abstract This study revealed for the first time the dynamic changes of bacterial community and physic-chemical properties in the process of tomatoes fermentation. In the early phase of fermentation, Proteobacteria and Firmicutes account for 86.04% and 9.97%, respectively. Then, Firmicutes replaced Proteobacteria to be the dominant phylum from day 10. Among then, Lactobacillus decreased from 20 to 30 days and then rapidly increased. The total sugar showed a gradual decreased while the nitrite content increased in the early phases. The total acid content increased from initial 0.6% to 2.03% on day 30, mainly including citric acid, malic acid and lactic acid. In the later stages, the number of microorganisms and bacterial community tended to be stable, along with the content of organic acids and nitrite. During fermentation, the physic-chemical parameters inevitably change, mainly due to microbial metabolism, affecting in turns the development of the micro-ecosystem. These results contribute to our knowledge about bacterial participation in the process of fermentation and will help improve the quality of fermented food and vegetables.

  • Rheometry nutrition and gluten microstructure trends in wheat cultivars Original Article

    HUSSAIN, Nadeem; MAHMOOD, Talat; LIAQUAT, Muhammad; SAFDAR, Naeem; AHMED, Waqas; QAYYUM, Abdul; ABBASI, Kashif Sarfraz; IMRAN, Muhammad

    Resumo em Inglês:

    Abstract Wheat based products are consumed as staple food in most the of Asians countries, hence different wheat cultivars are purposely developed to meet the diverse ecological conditions. These cultivars carry difference in their rheometry nutrition and gluten microstructure that affect the overall product quality. In the present investigation ten wheat varieties were selected from two most common ecological zones i.e. rain fed and irrigated. In general, non-significant differences were observed in most of nutritional parameters however, tremendous variations were studied in rheometry and functional features. More than fifteen parameters were linked through Principal Competent Analysis (PCA) which has segregated the cultivars in to four groups. Analyses of secondary structure of gluten were also analysed through Fourier Transform Infrared spectroscopy (FTIR) and hierarchical cluster for FTIR gluten structure divided wheat cultivars in three groups. Results revealed that wheat cultivars (Borlog-2015 and Zincole-2016) having high protein contents (15%), more water absorption capacity (72.0%), dough development time (11.2 min), stability time (15 min) and mixing tolerance index (11.0 min) made their own cluster and showed variable spectra estimated between the 1750 to 1500 cm-1. On the bases of findings of both PCA model and clustering of FTIR proteins, it was revealed these two cultivars are suited for bread making. In contradiction to above features other two cultivars (Pirsabak-2005 and Wafaq-2001) were found good for making biscuits.

  • Microwave assisted drying and extraction technique; kinetic modelling, energy consumption and influence on antioxidant compounds of fenugreek leaves Original Article

    KHAN, Muhammad Kashif Iqbal; GHAURI, Yasir Mahmood; ALVI, Tayyaba; AMIN, Usman; KHAN, Muhammad Issa; NAZIR, Akmal; SAEED, Farhan; AADIL, Rana Muhammad; NADEEM, Muhammad Tahir; BABU, Irrum; MAAN, Abid Aslam

    Resumo em Inglês:

    Abstract Fenugreek leaves contains bioactive compounds, which are helpful in maintaining human health. These compounds are adversely affected in conventional drying methods. Therefore, this study was carried out to retain maximum amount of these components through microwave-assisted drying and extraction technique. The technique was optimized for simultaneous drying and extraction process for fenugreek leaves. The drying rate and drying time were influenced by the level of microwave power; time was reduced from 21 to 5 minutes, when microwave power was changed from 30 to 100 W. Unlikely, the drying rate increased from 1.79 to 4.56 ± 0.05 g/(100 g.min) with the change in power (30 to 100 W). Moreover, moisture ratio analysis determined that two term model was the best to demonstrate the fitness with experimental values. The energy consumption was lowest for 100W compared to other powers. Furthermore, comparison between microwave-based extraction and methanol-extraction indicated that the antioxidant activity was better preserved compared to conventional ones even at higher microwave power levels.

  • Optimization of antioxidant extraction and characterization of oil obtained by pressing cold from Vitis labrusca seeds Original Article

    DALPOSSO, Pâmela Vanessa; AGUIAR, Caroline Mariana de; TORQUATO, Alex Sanches; TIUMAN, Tatiana Shioji; MARTIN, Clayton Antunes; ZARA, Ricardo Fiori; COTTICA, Solange Maria

    Resumo em Inglês:

    Abstract This study aimed to optimize the extraction solvents for Bordo grape (Vitis labrusca) seeds by response surface methodology regarding to the antioxidant activity (AA) and trans-resveratrol content. Fatty acids (FA) and AA of the oil obtained by pressing cold method were also determined. The extraction optimization was determined by the statistical simplex-centroid mixing scheme, enabling the analysis of solvents effects (water, ethanol and acetone) and their mixtures on the responses. AA was performed by DPPH, ABTS and FRAP methods, and by total phenolic compounds and flavonoids. FA were determined by GC and trans-resveratrol by HPLC. The extracts containing ternary fraction of solvents showed greater AA, increasing about 20 times compared to pure solvent. The composition that showed the best response ranged between 45-48% of water, 14-20% of ethanol and 35-38% of acetone for both grape seeds, with polarity ranged from 0.705 to 0.706. The oil from seeds showed high concentrations of PUFA, particularly linoleic acid. The optimized extraction method improved the use of this residue as a potential antioxidant source for food industry.

  • Development of new types of combined meat products and dynamic changes depending of their indicators on various technological stages of production Original Article

    SAFAR, Gadimova Natavan; ABDUL, Akhundova Nazila; AMIRKHAN, Babashli Aynur; NATIQ, Shahla Yusifzada

    Resumo em Inglês:

    Abstract Currently, there is a deficiency of protein, vitamins, macro- and microelements in the diet of people. When processing and manufacturing meat, a large amount of co-products is obtained that have a high nutritional value, are a source of protein, minerals and vitamins, etc. Therefore, the rational use of co-products in the production of meat products is relevant in terms of solving the problem of the growing demand for protein. The article is devoted to the development of two new types of sausages. Based on the research results, a recipe for two new types of meat products has been developed using liver and carrots. In the finished meat products, organoleptic indicators, pH, moisture, ash, fat, protein, vitamins, minerals, carbohydrates, sodium nitrite were determined. It was revealed that at the technological stages of the manufacture of meat products, biochemical processes occur that determine a decrease in the level of amino acids, the content of proteins, fats, vitamins, etc. The qualitative and quantitative composition of free and bound amino acids of proteins of meat products is determined, their usefulness in relation to essential and limiting amino acids, the content of proteins, fats, carbohydrates, etc. is indicated.

  • Physicochemical, Rheological, & Sensory Characteristics of Yogurt Fortified with Ball-Milled Roasted Chickpea Powder (Cicer arietinum L.) Original Article

    RAZA, Husnain; AMEER, Kashif; ZAABOUL, Farah; SHOAIB, Muhammad; ZHAO, Chang-Cheng; ALI, Barkat; SHAHZAD, Muhammad Talha; ABID, Muhammad; REN, Xiaofeng; ZHANG, Lianfu

    Resumo em Inglês:

    Abstract This study was aimed at evaluation of effects of ball-milled roasted chickpea (RC) powder on physicochemical, rheological and sensorial properties of yogurt supplemented with RC levels of 1 (RCY1), 2 (RCY2), 3 (RCY3), 4 (RCY4), and 5 g/100 mL (RCY5). Results showed a gradual decline in the pH of pre-inoculated samples with corresponding increases in powder concentration from 1 to 5 g/ 100 mL. Degrees of lightness and yellowness increased in supplemented samples as compared to control (RCY0). Higher firmness was exhibited by RCY3 and RCY5 samples in the range of 59.39-78.56 g. RCY3 showed the highest consistency value (1480.214 g/s). Overall, the syneresis was significantly lower (p<0.05) in supplemented samples as compared to control. The addition levels of more than 3% RC resulted in smoother and more gradual dispersive patterns of particles, and RCY4 showed the most prominent polydispersity and resembled RCY5. Comparatively, supplemented samples exhibited a significantly lower degree of shear-thinning as compared to control samples. RCY5 showed the maximum texture score among all supplemented samples, and supplemented samples showed comparable sensory attributes to those of control samples. It was evident from this study that RC powder can be employed as a functional food ingredient in yogurt production.

  • Ameliorative effects of phosphorylated peptide from Antarctic krill (Euphausia superba) against H2O2-induced damage in MC3T3-E1 cells Original Article

    WANG, Shanshan; ZHOU, Deqing; LIN, Haiyan

    Resumo em Inglês:

    Abstract Phosphorylated peptide from Antarctic krill (P-AKP) was prepared by the dry-heating method with sodium pyrophosphate in order to improve its antioxidant activity and osteogenic activity. P-AKP exhibited more competitive DPPH• and OH• scavenging activities compared to the native Antarctic krill peptide (AKP). In hydrogen peroxide (H2O2)-induced oxidative damage of MC3T3-E1 cells, both AKP and P-AKP pretreatment could dose-dependently improve superoxide dismutase (SOD) and catalase (CAT) activities through attenuating the accumulation of reactive oxygen species (ROS) and malondialdehyde (MDA) production. Moreover, AKP and P-AKP prevented oxidative stress-induced down regulation of alkaline phosphatase (ALP) activity and matrix mineralization. Particularly, the promoting effects of P-AKP on the enzymatic antioxidant defense system, differentiation and mineralization was higher than that of AKP. These results suggested that phosphorylation might be a promising approach to improve the antioxidant and osteogenic activity of AKP, and P-AKP could be a beneficial agent for attenuating oxidative stress-related bone loss.

  • Gross composition of raw camel’s milk produced in Turkey Original Article

    KARAMAN, Ayse Demet; YILDIZ AKGÜL, Filiz; ÖĞÜT, Serdal; SEÇİLMİŞ CANBAY, Hale; ALVAREZ, Valente

    Resumo em Inglês:

    Abstract The composition and quality of goat milk is determined, but there is no similar studies on Turkish camel’s milk. Raw camel’s milk was collected from one-humped camels at a farm in western Turkey and evaluated for its physicochemical components and microbial properties. The dispersion of chemical composition values were found to be at similar levels in this study. However, they were lower than small amounts of monosaccharides such as fructose and glucose. Also, the camel’s milk was found to be a good source of zinc and vitamin C. The levels of yeast, mold, and coliform bacteria in the camel’s milk samples were low. Gas liquid chromatography analysis of milk fat showed that the predominant fatty acids were C16:0, C18:1, C14:0, C16:1 and C18:0. Saturated fatty acids average content was 59.33% and unsaturated fatty acids content was 40.74% of total fatty acids with low (2.12) atherogenic index (AI). The ratio of unsaturated/saturated acid (0.69%) was more favorable in these samples of Turkish camel’s milk compared with that of cow’s or goat’s milk as well as some other camel’s milk studies. The study’s results suggest that environmental and geographic conditions where camels are raised may cause variation in the composition of raw camel’s milk.

  • Three DPP-IV inhibitory peptides from Antarctic krill protein hydrolysate improve glucose levels in the zebrafish model of diabetes Original Article

    JI, Wei; ZHANG, Chaohua; SONG, Cai; JI, Hongwu

    Resumo em Inglês:

    Abstract Ala-Pro (AP), Ile-Pro-Ala (IPA) and Ile-Pro-Ala-Val-Phe (IPAVF) as DPP-IV inhibitory peptides were purified from Antarctic krill protein hydrolysate (AKH). Diabetic zebrafish model was rapidly induced with combination of high glucose immersing and cholesterol diet for evaluation the three DPP-IV inhibitory peptides activity. Physiochemical indexes including DPP-IV activity, glucose, triglyceride and cholesterol; the relative gene (insa, glucagon and pck1) expressions levels were detected. The results showed that after 15 days of peptides treatment, the physiochemical index levels of peptide groups were significantly higher than that of negative control and showed dose-dependent effect. The insa gene expression level would be increased with the enhancement of peptide concentration, whereas gene expression levels of glucagon and pck1 would be decreased. These results indicated that three peptides all had hypoglycemic effects in different degree. It suggested the potential of AKH containing DPP-IV inhibitory peptides could be as functional food supplement to treat diabetes.

  • Effect of AI deep learning techniques on possible complications and clinical nursing quality of patients with coronary heart disease Original Article

    ZHANG, Pengbo; XU, Fen

    Resumo em Inglês:

    Abstract To analyze the effect of AI deep learning techniques on understanding possible complications and improving clinical nursing quality of patients with coronary heart disease. The clinical data of 182 patients with coronary heart disease who received treatment were collected, among which 80 patients received routine nursing management only during hospitalization, set as the control group; AI deep learning techniques were applied to the other 102 patients During treatment and nursing, the incidence of related complications in the control group was higher than that in the observation group, and the average hospitalization time of the patients was longer than that in the observation group. In the observation group, AI deep learning techniques were applied to predict the incidence of complications of coronary heart disease in 14 patients, with an accuracy rate of 87.50% (14/16) and an error rate of 12.50% (2/16). Both the clinical nursing quality and patients’ satisfaction score of the observation group were higher than those of the control group, and the overall nursing satisfaction rate of the patients was higher. Applied in prediction of possible complications of hospitalized patients with coronary heart disease, AI deep learning techniques were of high accuracy rate.

  • Effects of high-fat diet on growth and depression-like behavior of prenatal stress offspring rats Original Article

    HUA, Qing; CHEN, Hang; DAI, Aiying; WU, Qi; MU, Yingjun; BIAN, Shaodong; WANG, Liang; LU, Yong

    Resumo em Inglês:

    Abstract To investigate effects of high-fat diet (HFD) on body length, weight and depression-like behavior of prenatal stress (PS) offspring rats. PS rat model was established by restraint stress. Sucrose preference and forced swimming tests were performed. Moreover, the effects of HFD on the growth and depression-like behavior in offspring rats were observed. Length of male and female HF group was significantly longer than that control, but length of male PS+HF group was significantly shorter than HF group. Body weight of male and female HF group was significantly higher than control, and body weight of male PS+HF group was significantly lower than HF group. No significant differences were observed in length between female PS +HF and HF groups. Compared with male PS+HF group, growth rate of male HF group was significantly higher. Moreover, HFD could reduce sucrose preference, and prolong immobility time of PS offspring rats. HFD can promote weight gain of male and female normal offspring rats. PS can partially inhibit effects of HFD on weight gain of PS male offspring rats, but exert no significant effects on PS female offspring rats. HFD can aggravate PS-induced depression-like behavior in offspring rats.

  • Identification of chemical constituents from fruit of Antidesma bunius by GC-MS and HPLC-DAD-ESI-MS Original Article

    YELLIANTTY, Yelliantty; KARTASASMITA, Rahmana Emran; SURANTAATMADJA, Slamet Ibrahim; RUKAYADI, Yaya

    Resumo em Inglês:

    Abstract Antidesma bunius is an edible berry fruit with many benefits, such as natural antimicrobials, anticancer, natural dyes, etc. However, data on chemical content in the fruit is still limited. The purpose of this research is to identify volatile compounds of Antidesma bunius fruit. We extracted and analyzed the A. bunius fruit’s chemical content using GC-MS and HPLC–DAD-ESI-MS methods. Forty-nine compounds representing 99.91% of the total chromatogram’s relative peak area were detected. Antidesma bunius is rich in 5-hydroxymethylfurfural (HMF) and ten other compounds with relative peak area >1%, such as furaldehyde, citric acid and others. We also found 109 compounds tentatively identified through HPLC–DAD-ESI-MS. Antidesma bunius contained HMF, several volatile compounds, organic acid, long-chain fatty acid, and photochromic compound.

  • Association between XPD Lys751Gln polymorphism and esophageal cancer susceptibility in China: a meta-analysis based on 12 case-control studies Original Article

    MA, Jinguo; ZHANG, Bing; ZHANG, Shuanglong; GUAN, Zhihui; SUN, Bin; CHANG, Xiaojing

    Resumo em Inglês:

    Abstract Many studies have analyzed the relation about xeroderma pigmentosum group D (XPD) Lys751Gln polymorphism on esophageal cancer risk; however, the results were inconclusive. The present study was designed to assess the relationship in China. We searched the relevant articles from the databases of PubMed, Springer Link, Ovid, Chinese Wanfang Database, CNKI and Chinese Biology Medicine up to December 2019. An OR with the corresponding 95%CI was adopted to evaluate this association. This meta-analysis included 12 studies with 4195 esophageal cancer cases and 4762 controls. Overall, a positive association between XPD Lys751Gln and esophageal cancer risk was found in all the analysis model (Gln vs. Lys, OR= 1.26, 95% CI= 1.14-1.44; Gln/Gln vs. Lys/Lys, OR= 1.73, 95% CI= 1.29-2.31; Gln/Gln vs. Lys/Lys + Asp/Asn, OR= 1.63, 95% CI= 1.22-2.18; Gln/Gln+ Asp/Asn vs. Lys/Lys, OR= 1.25, 95% CI= 1.13-1.39). Subgroup analyses by geographic area and source of controls were further conducted; there was no substantial change in subgroup analyses. Our study suggested that XPD Lys751Gln polymorphism could increase the risk of esophageal cancer in China. Further studies in other ethnic populations are wanted to confirm these conclusions.

  • Bacterial inactivation mechanism of SC-CD and TEO combinations in watermelon and melon juices Original Article

    ERKMEN, Osman

    Resumo em Inglês:

    Abstract Inactivation mechanism of supercritical carbon dioxide (SC-CD) combination with Thymbra spicata essential oil (TEO) treatments on bacteria in tryptone soy broth (TSB) and juices was investigated. Salmonella Typhimurium was significantly inactivated by 3.45 and 5.55 logs after SC-CD+TEO treatment of TBS for 35 min at 7.6 and 10.13 MPa respectively. Klebsiella pneumoniae showed higher resistance to treatments than other two bacteria and Escherichia coli showed higher resistance to treatments than S. Typhimurium. Approximately 5.27, 4.68 and 3.82 logs inactivation of S. Typhimurium, E. coli and K. pneumoniae were obtained in the treatment of watermelon juice with SC-CD+TEO at 10.13 MPa after 35 min, while 6.89, 4.82 and 4.55 logs inactivated, respectively, were observed in melon juice. Research indicated that the inactivation mechanism involves inducing cell damage, increasing membrane permeability, increasing cell rupture, precipitation of cytoplasmic contents, extracting cellular substances and lysing cells. Different sensitivities of Gram-negative bacteria to the treatments may be attributed to the differences in the cell structure, compositions of membrane and presence of capsule, pressure level and exposure time. pH, total soluble solid and browning degree of juice did not significantly change after treatments and during 7 days of storage.

  • Food supplier selection in the catering industry using the analytic hierarchy process Original Article

    İKİNCİ, Merve; TİPİ, Tolga

    Resumo em Inglês:

    Abstract Choosing the right supplier is vital as it helps to achieve high-quality products at relatively lower costs on the one hand and increases profitability by increasing customer satisfaction on the other. Cost alone is not enough in the supplier selection process. Managers should also consider other criteria such as quality, reliability, crisis management, green product simultaneously. Supplier selection is a multi-criteria decision-making (MCDM) problem involving both qualitative and quantitative criteria. This study uses the Analytic Hierarchy Process (AHP), which is one of the MCDM methods. The aims of this study are to determine the most essential supplier selection criteria in the catering industry and to choose the most suitable supplier. A semi-structured questionnaire was used to identify the supplier selection criteria and conducted with 30 experts. Based on the identified criteria by the experts, six experienced supply chain managers from six different catering firms were invited to complete the pair-wise comparison survey. Finally, the supplier with the highest overall score, using the seven highest-ranked criteria, have been selected from the three alternatives. This study concludes that the most critical criterion is crisis management. Cost is relatively less critical criterion in the catering industry.

  • Imaging features and clinic value of mri and ct in diagnosis of clear cell renal cell carcinoma Original Article

    YANG, Zhongjie; LI, Ming; GUO, Aiju; LIANG, Yonghui; FANG, Peng

    Resumo em Inglês:

    Abstract To investigate the imaging features and clinic value of magnetic resonance imaging (MRI) and computed tomography (CT) in the diagnosis of clear cell renal cell carcinoma (ccRCC). 139 RCC patients underwent MRI and CT examination before surgery, and the sensitivity, specificity, accuracy, positive and negative predictive values of MRI and CT in diagnosing ccRCC were analyzed and compared. There were 93 true-positive, 11 false-positive, 11 false-negative and 24 true-negative in MRI screening with sensitivity, specificity, accuracy, positive predictive value and negative predictive value of 89.42%, 68.57%, 84.17%, 89.42% and 68.57% respectively. Whereas there were 72 true-positive, 4 false-positive, 32 false-negative and 31 true-negative in CT screening with the sensitivity, specificity, accuracy, positive predictive value and negative predictive value of 69.23%, 88.57%, 74.10%, 94.74% and 49.21% respectively. The sensitivity and negative predictive value of MRI were better than those of CT, while the specificity of CT was better than that of MRI. MRI and CT have respective advantages in the diagnosis of ccRCC. The sensitivity and negative predictive value of MRI are superior to those of CT, while the specificity of CT is superior to that of MRI. Clinically, different examinations are selected according to different situations.

  • Effect of ozone treatment on physicochemical parameters and ethylene biosynthesis inhibition in Guichang Kiwifruit Original Article

    CAO, Sen; MENG, Lingshuai; MA, Chao; BA, Liangjie; LEI, Jiqing; JI, Ning; WANG, Rui

    Resumo em Inglês:

    Abstract To determine whether ozone can regulate fruit ripening and delay fruit aging, Kiwifruit (Actinidia deliciosa 'Guichang') was fumigated with different ozone concentrations (100 μL/L, 200 μL/L, 300 μL/L) for 3 h, stored at 1 °C and 85 ± 5% RH for three months, and then matured at 20 °C and 85% RH for 12 days. Compared with controls, the optimal concentration of ozone delayed kiwifruit ripening during cold storage by delaying the respiratory burst that precedes fruit decay. Consequently, fruit firmness, nutrient content, and enzyme activity remained stable; the expression of AdACS1 and AdACO1 as well as the activity of ACC synthetase (ACS) and ACC oxidase (ACO) was downregulated, whereby ACC and MACC were accumulated. In addition, ozone-treated fruit showed significantly reduced infection with grey mold. The effect of ozone on kiwifruit at 200 μL/L was the best suited for delaying fruit senescence, maintaining high quality during storage and fruit ripening compared with other fruits. Overall, our study indicated that ozone may play a major residual role in the physiological process of fruit ripening; furthermore, ozone can affect ethylene biosynthesis and fruit changes associated with endogenous ethylene production.

  • Therapeutic potential of hydrolysable tannin on weight management oxidative stress and reproductive health in polycystic rats Original Article

    MANZOOR, Faiza; UN NISA, Mahr; HUSSAIN, Hafiz Amjad; ANWAR, Haseeb; AHMAD, Nazir; UMBREEN, Huma

    Resumo em Inglês:

    Abstract Phytonutrients get attention now days due to their wide application and their tendency to improve the productive and reproductive performance in humans. Hydrolysable tannin (HT) is one of these bionutrients. The present study was aimed to investigate the therapeutic effect of HT on the induced polycystic ovarian syndrome (PCOS) in rats. Forty-five adult female rats with 4 to 5 days regular estrous cycle were selected. The PCOS was induced by a single intramuscular injection of Estradiol Valerate 4 mg/rat/kg. The rats were offered 0.5, 1, 1.5 and 2% of HT/kg body weight through oral gavage for two months. The results had shown a reduction (p<0.05) in average feed intake, body weight and weight gain, total oxidative stress and nutrient digestibility in PCOS rats. Similar reduction trend (p<0.05) in serum luteinizing hormone and insulin was observed; while serum follicular stimulating hormone, serum prolactin and total antioxidant capacity were improved (p<0.05). The ovarian histopathology showed no signs of reduction in cystic follicles while no improvement was observed in healthy follicles. The study concluded that the treatment with 1.5% level of HT had shown the best therapeutic potential for weight management, reduction of oxidative stress and improvement in reproductive health of PCOS rats.

  • Drying and cooking effects on the final quality of pea grains (Pisum sativum L.) varieties Original Article

    PANTOJA ESPINOSA, Dario Camilo; RODRÍGUEZ CORTINA, Jader; HERNÁNDEZ CARRIÓN, María; OSORIO MORA, Oswaldo

    Resumo em Inglês:

    Abstract Genetic and process factors influence the final quality of dried pea seeds (Pisum sativum L.), particularly the physical properties and the proximal composition. The aim of this work was to evaluate the effect of air-drying temperature (45, 50, 55 and 60 °C) and cooking on physical and the proximal composition in two pea varieties (“Obonuco Andina” and “Sureña”). The physical properties and the proximal composition were determined for the best drying treatment. All pea samples were dried until a final moisture content ≤ 15% (w.b) was reached. The results showed that the drying temperature had a statistically significant effect on the final quality of both pea varieties. The treatment at 55 °C was determined to be the most suitable because it did not present any testa detachment or generate off-flavors.

  • Biotechnological production of galactooligosaccharides (GOS) using porungo cheese whey Original Article

    BOLOGNESI, Lais Saldanha; GABARDO, Sabrina; DALL CORTIVO, Paulo Roberto; AYUB, Marco Antônio Záchia

    Resumo em Inglês:

    Abstract The bioconversion of porungo cheese whey into galactooligosaccharides (GOS) was investigated using immobilized β-galactosidase in batch system. Two enzymatic immobilization strategies were tested for optima pH and temperature and the best immobilization strategy was used to evaluate the GOS production in two steps. First, different lactose sources (substrates) were tested, and subsequently, different concentrations of porungo cheese whey (200 g L-1 and 400 g L-1) and temperatures (37 °C to 46 °C) were evaluated. Immobilization of β-galactosidase increased the range of operational pH (7.0-7.5) when immobilized in calcium-alginate support. However, the pH range decreased when the immobilization was conducted using calcium-Concanavalin A support. Batch reactions using the calcium-alginate immobilized biocatalyst produced the highest yields of GOS (63.2%) from porungo cheese whey, compared to the control substrate of lactose solution at concentration of 50 g L-1 (41.1%). The temperature of 46 °C and 400 g L-1 of substrate shown the better condition to GOS production, with lactose conversion of 61.4%. These results suggest the possible use of porungo cheese whey as substrate in the biotechnological production of GOS.

  • Microbial diversity analysis of vineyard son the eastern foothills of the Helan Mountain region using high-throughput sequencing Original Article

    XUE, Bei; YU, Jiajun; ZHANG, Jiachen; HAO, Feike; ZHANG, Xiaomeng; DONG, Jianhui; SUN, Jinyuan; XUE, Jie

    Resumo em Inglês:

    Abstract In this study, Illumina MiSeq was used to investigate the microbial diversity ofwine grapes and soil from three vineyards indifferent localities on the eastern foothills of Helan Mountain in Ningxia, China. The results of 26 samples showed thatthere were 4 fungal phyla with 1107 operational taxonomic units (OTUs) and 11 bacterial phyla with 4630 OTUs. At the genus level, the dominant fungi in the grapes included Aspergillus, Alternaria, Exobasidum, Aureobasidium, and Cladosporium, while the dominant fungi in the soil included Gibberella, Gliomastix, Coprinellus, Fusarium, and Chaetomium, Chryseobacterium, Mesorhizobium, Pseudomonas, Microbacterium and Acinetobacter were the dominant bacteria in the grapes, while Arthrobacter, Pontibacter, Massilia, Skermanella, and Candiatus-Nitrosocosmicus were the dominant bacteria in the soil. Principal component analysis showed that the microbial diversity differed in the three vineyards from different geographical locations. This study provides a theoretical basis for the utilization and development of the characteristic microorganisms in vineyards.

  • Effect of heat treatment on starch granule structure and nutrient content of germinated purple rice Original Article

    KHANTARATE, Sakaewan; THEANJUMPOL, Parichat; KRITTIGAMAS, Nattasak; SURIYONG, Sangtiwa

    Resumo em Inglês:

    Abstract This study aims to determine the effect of heat treatments on milling quality and some nutrients of germinated glutinous purple rice; we performed an experiment in a 3x2 factorial design with three replications. The first factors were three heating methods, namely; baking (80, 100 °C) and steaming (100 °C), and the second factors were two heating periods (15 and 30 min). Dried germinated rice was used as control. Heating method and duration as well as their interactions, significantly affected the milling quality and anthocyanin extraction (P < 0.05). Steaming at 100 °C for 30 min significantly increased head rice (73.4%), while baking at 100 °C for 30 min resulted in the highest amount of broken rice (42.3%). These method also maintained the GABA (γ-aminobutyric acid) content of the rice, while anthocyanin extraction was decreased from 52.1 to 29.9 mg•g-1. Heating at 80 °C for 30 min, 100 °C for 10 and 20 min and 125 °C resulted in a higher free radical scavenging ability when compared to unheated rice.

  • Chemical structure and antioxidant activity of cephalopod skin ommochrome pigment extracts Original Article

    ESPARZA-ESPINOZA, Dania Marisol; SANTACRUZ-ORTEGA, Hisila del Carmén; CHAN-HIGUERA, Jesús Enrique; CÁRDENAS-LÓPEZ, José Luis; BURGOS-HERNÁNDEZ, Armando; CARBONELL-BARRACHINA, Ángel A.; EZQUERRA-BRAUER, Josafat Marina

    Resumo em Inglês:

    Abstract Significant opportunities exist in the use of seafood by-products to create new beneficial products. Moreover, cephalopod skin is a good source of bioactive compounds. The present study compares the chemical structure properties and antioxidant activity of pigments extracted from the skin of Octopus vulgaris (OVS) and Dosidicus gigas (DGS) with methanol-HCl (T1) and ethanol-HCl (T2). The solubility and spectroscopic analysis (UV-Vis and 1H NMR) indicated that extracted pigments belonged to the ommochrome family. Xanthommatin, dihydroxanthommatin, and kynurenine compounds were identified in the extracts using correlated homonuclear spectroscopy (COSY). The results showed that OVS yielded a higher recovery rate of pigments with antioxidant activity (DPPH, ABTS, and FRAP) than DGS in both solvents. T1 extracted the highest level of antioxidant pigments. The kynurenine proportion and proton peaks observed at 3.0-5.0 ppm (amino-aromatics) in the 1H NMR spectra may explain the differences in antioxidant activity of OVS and DGS.

  • Mango peel flour and potato peel flour as bioactive ingredients in the formulation of functional yogurt Original Article

    PÉREZ-CHABELA, María de Lourdes; CEBOLLÓN-JUÁREZ, Alejandra; BOSQUEZ-MOLINA, Elsa; TOTOSAUS, Alfonso

    Resumo em Inglês:

    Abstract In recent years, agro-industrial by-products derived from processing and consumption mainly of fruits have become an important source of bioactive products, as fiber with or without prebiotic potential, and polyphenols with antioxidant activity against free radicals. In this research the chemical composition, including dietary fiber, besides polyphenols and TEAC, mean growth rate and mean duplication time, and prebiotic activity score of mango peel flour and potato peel flour were determined to evaluate the feasibility as functional ingredient in yogurt. Yogurt formulated with mango peel flour presented lower syneresis and higher viscosity during storage, as compared to yogurts with potato peel flour or control yogurt. Higher titratable acidity and lower pH was the reflect of the prebiotic capacity of both peel flours, with no detrimental effect on consumer acceptance. Mango peel flour and potato peel flour, with a prebiotic capacity potential due their dietary fiber content and polyphenols content, can be employed as prebiotic to improve probiotics colonization of gastrointestinal tract, with a concomitantly effect on host health.

  • Quality of fresh-cut apples as affected by dip wash treatments with organic acids and acidic electrolyzed water Original Article

    PLESOIANU, Alina M.; NOUR, Violeta; TUTULESCU, Felicia; IONICA, Mira E.

    Resumo em Inglês:

    Abstract The objective of this study was to investigate the effects of dipping in solutions of citric (2%), benzoic (0.2%), sorbic (0.2%) and ascorbic (0.5%) acids and in acidic electrolyzed water on the quality attributes and surface microbiota of fresh-cut apples, cvs ‘Florina’ and ‘Ionathan’, packaged in disposable plastic containers under normal atmospheric conditions during 14 days storage at 8 °C. The colour, firmness, total phenolic content, antioxidant activity and surface microbial load were determined weekly throughout storage. The colour results indicated that acidic electrolyzed water reduced browning while the ascorbic and citric acids were less effective in controlling the enzymatic browning of fresh-cut apples. After 14 days of refrigerated storage, the samples treated with 2% citric acid and acidic electrolyzed water maintained significantly higher firmness, total phenolic content and antioxidant activity than the other treated and control samples. The microbiological analysis revealed that organic acids successfully suppressed bacterial growth throughout the storage period as compared to the control samples. The sorbic and benzoic acids at 0.2% were also effective on yeasts but these dip treatments determined a higher darkening, yellowing and loss of firmness and of antioxidant activity during storage.

  • Assessment of rheological and quality characteristics of bread made by the addition of ginger powder in wheat flour Original Article

    AMJAD, Adnan; SOHAIB, Muhammad; NAWAZ, Haq; JAVED, Muhammad Sameem; SHAH, Mohibullah; SHAH, Faiz-Ul-Hassan; TARIQ, Muhammad Rizwan; SAJID, Muhammad Wasim; KHAN, Ammar Ahmed; BILAL, Muhammad; USMAN, Haseeb; AHMAD, Muhammad; AHMAD, Talal Majeed

    Resumo em Inglês:

    Abstract The aim of this study was to develop a bread enriched with varying level of ginger powder. Ginger powder incorporated in white flour at 0, 2, 4, 6 and 8% level to get a bread enriched with antioxidants and good rheological and sensorial properties. Total phenolic content (TPC) was gradually decreased with increasing percentage of ginger powder and maximum inhibition of DPPH was recorded (47.23%) at 2% supplemented sample. Texture of supplemented bread samples was increased in terms of hardness, gumminess and chewiness as compared to control sample. Mineral contents increased in each sample with increasing percentage of ginger powder such as Na (451.69 mg/kg), Ca (127.32 mg/kg), K (427.61 mg/kg), Fe (15.19 mg/kg), Zn (7.04 mg/kg) and Cu (3.47 mg/kg) respectively. However, showed worst results regarding rheological properties with hard dough structure. Among studied samples, a range of 2-4% ginger powder presented high antioxidants with better rheological characteristics compared with control samples.

  • Seasonal influence on centesimal composition and yield of Amazonian fish Original Article

    BARAI, Alexandre Augusto; SOUZA, Antônio Fábio Lopes de; VIANA, Adriana Pontes; INHAMUNS, Antônio José

    Resumo em Inglês:

    Abstract The objective of this study was to evaluate meat yield and centesimal composition of the Amazonian fish species, A. ocellatus, P. castelnaeana, and L. friderici, in the dry and flood seasonal cycles of rivers. In each seasonal cycle (flood and dry), a total of 60 fish were collected, comprising 20 specimens of each of the following species: A. ocellatus, P. castelnaeana, and L. friderici. Were evaluated the meat yield, cuts yield and centesimal composition of the fish samples. Meat yield in the clean body cuts and skinless filet varied between species and hydrological period. The results showed that seasonal variation influenced the centesimal composition and yield of the species studied, with significant differences between the cuts produced during processing. These findings highlight the need to apply a variety of technological processes to ensure efficient use of these species throughout the year. The total waste represented more than 50% of the whole fish, and the head size was directly proportional to the amount of waste generated. These results underscore the importance of waste utilization for animal and/or human nutrition.

  • Antibacterial mechanism of apple phloretin on physiological and morphological properties of Listeria monocytogenes Original Article

    ZHAO, Pengtao; ZHANG, Ying; DENG, Hong; MENG, Yonghong

    Resumo em Inglês:

    Abstract Green bactericides are excellent strategies for reducing food spoilage. Phloretin was regarded as efficient, broad-spectrum and safe preservative, which showed enormous potential in food industry. Inhibitory mechanism of phloretin on Listeria monocytogenes was systematically elucidated through integrity of cell membrane, intracellular protein content, energy level, and nucleic acid morphological character. SEM and TEM results showed minimal injury of cell membrane, which was further proved by a leakage of potassium ions, ATP and little protein and nucleic acid. There were drastic reduction of intracellular or total protein and ATP compared to cell without phloretin treatment. However, the specific activity of hexokinase and isocitrate dehydrogenase were unaffected after phloretin treatment. From these results, we concluded that phloretin’s bacteriostatic mechanism is decreasing the intracellular protein content and energy level resulting from DNA aggregation. This finding was prospective to fully illustrate the phloretin’s mechanism and develop it into a natural preservative in food industry.

  • A new bread formulation based on a partial substitution of soursop residues flour through Mixolab and a process mixture design Original Article

    SAAVEDRA, Annel; ALMENDARIZ, Dominique; NAVARRETE, Danny; VERNAZA, María Gabriela

    Resumo em Inglês:

    Abstract Ecuador has one of the highest soursop productions worldwide; however, as this fruit represents a promising market to the country, its organic waste is becoming a major problem. The aim of the study was to use the Mixolab to predict the quality of wheat flour partially substituted by soursop residues flour for bread making. The experiment was performed through a process mixture design; 21 premixes were made, and 10 significant variables were chosen. Using a desirability function, three criteria were optimized: 1) to maximize the use of soursop residues flour (SRF) (20% SRF substitution), 2) to form a loaf with strong gluten network characteristics (5% SRF substitution), and 3) to form a loaf with weak gluten network characteristics (13.2% SRF substitution). Results showed with a 95% confidence level that the new formulation with strong gluten network characteristics, 5% soursop residue flour and 95% wheat flour, was statistically equal to a control bread in moisture, pH and total ashes content. Additionally, an affective test was performed in order to identify the acceptability of the bread among potential consumers.

  • Evaluation of factors responsible for waste and environmental impacts arising from the production of meals in food services Original Article

    BULHÕES, Mario dos Santos; FONSECA, Maria da Conceição Pereira da; PEREIRA, Darlan Azevedo; MARTINS, Márcio A. F.

    Resumo em Inglês:

    Abstract Food services establish an important link with the food production chain, not only from the economic point of view, but also associated with the environmental impacts resulting from their activities. This paper deals with an analyze of publications from 2009 to 2019 on factors responsible for waste generation and sustainability in food services. The results show that food waste occurs in a systematic and multifaceted way, requiring a broader and interdisciplinary approach, not only considering the measurement of waste, but also the complexity involved in the production and processing of collective meals. Finally, it is clear that a great part of the studies focuses on the generation of knowledge about the problem of waste and its quantification, evidencing a lack of studies aimed at the use and improvement of tools, techniques and methods concerning the identification and control of factors responsible for the generation of waste at its origin. These results contribute to the food science to emphasize the need for more assertive propositions to control and mitigation of food waste taking into account the total complexity involved in its generation in commercial and institutional food services.

  • Proximate chemical composition and lipid profile of Indian mackerel fish Original Article

    ALKURAIEEF, Amal Nassir; ALSUHAIBANI, Amnah Mohammed; ALSHAWI, Amal Hassan; ALJAHANI, Amani Hamzah; ALJOBAIR, Moneera Othman; ALBARIDI, Najla Abdullah

    Resumo em Inglês:

    Abstract Fish and fish products of the most available protein sources for human beings. Indian mackerel is the most available and economic fish sold in markets in different countries and is included in many local dishes. Indian mackerel are characterized by dark muscles because of the high contents of myoglobin and lipids. This study aims to investigate the chemical composition, saturated and unsaturated fatty acid contents, and fatty acid fractions in Indian mackerel muscle. Indian mackerel (R. kanagurta) were purchased from the central fish market in Jizan, which is caught from the port of Jizan, Saudi Arabia. The samples were analyzed to estimate the proximate chemical composition, Lipid Fractions, and Fatty acid analyses from Indian mackerel. In this study, revealed that moisture, protein, and fat are the main constituents of Indian mackerel. The Indian mackerel contained high and comparable levels of saturated fatty acids and unsaturated fatty acids, and the different samples exhibited somewhat similar fatty acid contents. Among unsaturated fatty acids, the content of polyunsaturated fatty acids was higher than that of monounsaturated fatty acids, and those with the highest levels in Indian mackerel were palmitoleic, palmitic, myristic, oleic, 15-tetracosenoic, linolenic, and stearic acids in addition to docosanoic, eicosanoic, 5,8,11,14,17-eicosapentanoic, and 11-eicosenoic pentadecanoic acids. We conclude Indian mackerel is a rich source of protein and lipids. Polyunsaturated fatty acids are the main constituents of lipids, which exert positive effects on the body by providing the main nutrients and preventing disease in the consumer.

  • Hydrogen peroxide regulated salicylic acid– and jasmonic acid–dependent systemic defenses in tomato seedlings Original Article

    ZHANG, Yun-feng; ZHOU, Hai-ying; TANG, Yu-ling; LUO, Yu-ming; ZHANG, Zhu-yi

    Resumo em Inglês:

    Abstract To investigate the regulation of hydrogen peroxide (H2O2) in SA- and JA-dependent systemic defense pathways in tomato seedlings damaged by cotton bollworm. The lower two leaves of four-leaf tomato plant seedlings were treated with cotton bollworms. The upper leaves were then removed at various time points and assessed for systemic changes in H2O2 levels, enzyme activity and defense-related genes expression. Wild-type seedlings, def-5 mutant seedlings (deficient in JA accumulation) and transgenic nahG seedlings(deficient in SA content) were constructed at four-leaf stage. Wild-type plants were further treated with dimethylthiourea (DMTU) and 2,5-dihydroxycinnamic acid methyl ester (DHC). Bollworm feeding in the lower leaves induced rapid systemic accumulation of H2O2 in the upper leaves. H2O2 accumulation further increased activities for SA- and JA-dependent enzymes including proteinase inhibitors (PIs), pathogenesis-related gene 1 (PR-1), cathepsin D inhibitor (CDI), β-1,3-glucanse (BGL) and polyphenol oxidase (PPO). Furthermore, H2O2 accumulation enhanced mRNA expression of BGL-2, PR-1, PI, CDI and PPO genes. Suppression of H2O2 accumulation using H2O2 scavengers substantially diminished these effects. mRNA expression of PR-1 was not induced in transgenic nahG plants. SA- and JA-dependent signaling pathways are involved in the tomato systemic defense responses to herbivores, and that H2O2 generation is required for both systemic pathways.

  • Effect of frozen storage and hydrocolloids on structural and rheological properties of frozen roti dough supplemented with rice bran Original Article

    MUADIAD, Khanittha; SIRIVONGPAISAL, Piyarat

    Resumo em Inglês:

    Abstract This study investigated the effect of addition of hydrocolloids (hydroxypropyl methylcellulose: HPMC, and xanthan) and frozen storage on the structure and rheological properties of frozen roti dough supplemented with rice bran. The roti dough was frozen by air blast freezing and stored at -18 °C for 84 days. Changes in the protein structure of the frozen roti dough with HPMC produced greater changes in the gluten network and random coil conformations than that of the xanthan supplemented dough during frozen storage. The resistance to extension and the elastic modulus of the frozen roti dough with HPMC tended to decrease while the extensibility slightly increased with a longer frozen storage time. However, these parameters did not change in the frozen roti dough with xanthan. The freezable water in the frozen roti dough with HPMC and xanthan significantly increased (p < 0.05) with increasing frozen storage time from 0 to 84 days.

  • Optimization of cupcake formulation by replacement of wheat flour with different levels of eggplant fiber using response surface methodology Original Article

    MIRANI, Arghavan; GOLI, Mohammad

    Resumo em Inglês:

    Abstract This study aimed to design and produce optimal formula of cupcakes containing eggplant fiber by surface response methodology (RSM). The wheat flour replaced with eggplant fiber in five levels, 0-40%, whole-egg and sugar were set at the same time, 55-75% and 70-90% based on (wheat-flour + eggplant-fiber) weight, respectively. Considering the most important textural properties (hardness, cohesiveness, springiness, gumminess and chewiness), density, weight, and also by mean comparisons with Duncan's test at the level of 5% significance, optimal formulas include: formula (a) (12% eggplant-fiber, 71% whole-egg, 70% sugar) and formula (b): (8% eggplant-fiber, 57% whole-egg, 70% sugar) were appropriately suggested. Chemical properties of the optimal formulas including, protein, fat, carbohydrate, moisture, insoluble ash in acid and calorie were calculated and compared with the blank. Using of the eggplant-fiber in cupcake formulation caused calorie reduction and increased its nutritional value. Formula (b), in terms of many factors, demonstrated similarity to the blank. The eggplant-fiber had an impact on all of the textural properties except springiness. The impacts of whole-egg content on springiness, chewiness and density are also remarkable. Sugar content will be shown in weight differences and is expressed as one of the most effective variables on sample weight.

  • Degradation kinetics of anthocyanin, flavonoid, and total phenol in bignay (Antidesma bunius) fruit juice during ohmic heating Original Article

    HARDINASINTA, Gemala; MURSALIM, Mursalim; MUHIDONG, Junaedi; SALENGKE, Salengke

    Resumo em Inglês:

    Abstract The effect of ohmic heating on bioactive compounds in bignay (Antidesma bunius) fruit juice during ohmic heating were evaluated. The parameters measured were total phenol, anthocyanin, flavonoid, and antioxidant activity. Ohmic heating was conducted at 70, 90, and 110 °C, and samples were collected at heating times of 0, 15, 30, and 45 minutes. Electrical conductivity of bignay fruit juice increased linearly with temperature with values ranged from 0.012 S/m at 32 °C to 0.039 S/m at 110 °C. Insignificant change in total phenol was observed, while anthocyanin and flavonoid showed significant degradation and the degradation kinetics followed the first-order kinetic model. The degradation rate constants for anthocyanin ranged from 0.0016 to 0.0213 min-1 with activation energy (Ea) of 63.880 kJ/mol and the degradation rate constants for flavonoid were in the range of 0.0107 to 0.0209 min-1 with activation energy of 18.210 kJ/mol. Antioxidant activities (IC50) obtained from DPPH method ranged from 0.106-0.168 mg/mL while those obtained from ABTS method ranged from 0.131-0.161 mg/mL. The results indicate that anthocyanin and total phenol in bignay fruit juice is much more stable during heating compared to flavonoid.

  • Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides Original Article

    AYDINOL SONMEZ, Pinar; OZCAN, Tulay

    Resumo em Inglês:

    Abstract In recent years, since excess adiposity is thought to be responsible for the development of chronic diseases, many ingredients have been developed for the specific purpose of fat replacement in functional dairy foods. Carob bean gum (CBG) is widely used in food systems to modify quality attributes and shelf-life as thickening and gelling agents. Objective of this study was to develop reduced fat (12%) and low fat (6%) yoghurt using CBG as a carbohydrate based fat replacer. The results revealed that the addition of CBG increased the textural and sensory attributes of reduced fat yoghurts. In this present study, the textural properties such as firmness, and stickiness of yoghurt samples were significantly higher in the low fat yoghurt (6%, T5) with CBG, and yellowness index was increased in low fat (6%, T3 and T5) yoghurts. The addition of CBG to reduced fat and low fat yoghurts (T4, T5) improved the sensory properties and acceptance index.

  • The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of Portulaca oleracea leaf powder Original Article

    SADEGHZADEH BENAM, Natali; GOLI, Mohammad; SEYEDAIN ARDEBILI, Seyed Mahdi; VAEZSHOUSHTARI, Niloufar

    Resumo em Inglês:

    Abstract Rheological characteristics, i.e., farinograph and extensograph test in dough, specific-volume, hardness, sensory-properties, and the physicochemical-properties of toast-bread containing four levels (0-15%) of Portulaca oleracea leaf-powder (PLP) based on flour weight were determined. The water absorption and development-time of the dough sample increased with the addition of PLP. The increase in the PLP content in the dough sample from 10% to 15% showed significant differences in dough-stability. The energy and extensibility of dough increased for 5 and 10% and then decreased for 15% PLP substitution levels at dough resting time 45, 90, and 135 minutes after production. The specific-volume decreased and the pressure force reversely increased stepwise by 5 up to 15% dosage. Sensory-evaluation indicated that 10% of PLP in the bread is the most acceptable-level, more enriched-bread variants were less acceptable mainly owing to having less significant colour and sensory indices (p < 0.05), meanwhile dough water-absorption and specific-volume had no significant difference compared to less enriched bread samples (p > 0.05). As expected, the colour changed, too, from light brown (the control) to dark green (for 15% the PLP in bread). The moisture, dietary-fiber, protein, ash, and fat content significantly increased in the toast-bread, reflecting the enhancement levels.

  • The effects of beetroot powder as a colorant on the color stability and product quality of white compound chocolate and chocolate spread Original Article

    BAYCAR, Abdullah; KONAR, Nevzat; GOKTAS, Hamza; SAGDIC, Osman; POLAT, Derya Genç

    Resumo em Inglês:

    Abstract This study determines the possibility of using spread (SC) and compound chocolate (CC) as delivering agents of betalains, bioactive compounds and coloring agents. Therefore, the effects of various beetroot powder concentrations (0.0-1.00 g/100 g) on SC and CC’s quality parameters and the associated visual properties over a 12-week period under accelerated shelf-life conditions were investigated. The hardness and plastic viscosity values of CC significantly increased as the amount of beetroot powder increased (P<0.05), the particle size while melting behavior, water activity, moisture content and sensory properties did not significantly change (P<0.05). The D90 and textural properties (firmness, stickiness, adhesion, work of shear) of the SC samples were significantly affected with the addition of beetroot powder (P<0.05), but no significant differences were observed in moisture content, water activity and some sensory properties (P>0.05). The use of beetroot powder for both groups caused a significant decrease in the samples’ color values, and the redness associated with the pigment source also significantly increased (p<0.05). The findings revealed that high concentrations of beetroot powder did not significantly impact CC’s color stability to the same extent that it impacted the SC’s color stability. This study was made as a preliminary study to produce functional foods.

  • Small scale market survey on the preparation and physico-chemical characterstics of moin-moin: a traditional ready-to-eat cowpea food from Brazil Original Article

    CARDOSO, Lafaiete Almeida; GREINER, Ralf; SILVA, Cíntia de Santana; MACIEL, Leonardo Fonseca; SANTOS, Luis Fernandes Pereira; ALMEIDA, Deusdélia Teixeira de

    Resumo em Inglês:

    Abstract Preparation practices and physicochemical characteristics of moin-moin commercialized in Salvador (Brazil) as a street food by typically clothed women called baianas de acarajé were studied. Four moin-moin samples were collected from each of the thirty sales points included in the study and analyzed for moisture, protein, fat, ash, carbohydrates, fiber, total carotenoids, weight, color and texture. The ingredients used for the preparation of moin-moin were as follows: grated dry shrimp heads (100.0%), grated onions (96.7%), salt (73.3%), Crude Palm Oil (53.3%) or Crude Palm Olein (46.7%) and garlic (16.7%). Peanut, codfish, cashew nuts, wheat flour, ginger and tomatoes are further ingredients frequently used. Texture analysis revealed that moin-moin is a soft, fragile and brittle food product. The content of total carotenoids ranged from 6.99 to 64.88 ppm with an average value of 28.49 ± 4.00 ppm, giving the product an ocher-orange/yellow-orange color. An average sized moin-moin ball (186.6 g) contained 14.08% protein, 13.08% lipids, 30.83% carbohydrates, 4.01% fiber and 297.42 kcal, corresponding to 18.77%, 23.78%, 10.28% and 14.87% of the daily requirements of an adult for protein, lipids, carbohydrates and energy, respectively.

  • Development of fresh and dried noodle products with high resistant starch content from banana flour Original Article

    TANGTHANANTORN, Jidapa; WICHIENCHOT, Santad; SIRIVONGPAISAL, Piyarat

    Resumo em Inglês:

    Abstract The functional properties, resistant starch (RS), and glycemic index (GI) of fresh noodles substituted with banana flour (BF) were investigated. When the substitution with BF was increased from 0 to 40%, the viscoelastic properties increased, while tensile strength and elasticity decreased from 53.23 to 26.84 gf and 44.65 to 15.04 mm, respectively. GI was reduced from 77.05 to 62.62 while RS content increased from 5.56 to 23.31%. This is considered a very high RS content and the modified noodles are classified as intermediate GI food. Furthermore, the effects of xanthan gum (XG), guar gum (GG), and carboxymethyl cellulose (CMC) individually at 1.0% and 1.5% levels on quality of dried noodles substituted with 30% BF (DBF30) were investigated. DBF30 with XG had the shortest rehydration time (6.5 min), while DBF30 with CMC had the slowest rehydration (8.5 min). The added hydrocolloids increased rehydration and decreased the cooking loss of DBF30, also increasing tensile strength and elasticity of DBF30. Furthermore, the hydrocolloids increased RS content and reduced GI of DBF30. The results reveal that adding BF and hydrocolloids to noodle products provides high nutritional quality with enhanced quality characteristics.

  • Optimization of extraction of defatted walnut powder by ultrasonic assisted and artificical neural network Original Article

    XU, Xiajing; REN, Shumeng; WANG, Dongmei; MA, Jing; YAN, Xiaowei; GUO, Yongli; LIU, Xiaoqiu; PAN, Yingni

    Resumo em Inglês:

    Abstract In order to obtain the extraction process of defatted walnut powder (DWP), an ultrasound-assisted extraction based on artificial neural network was established, and the activity of the extract was evaluated. The artificial neural network (ANN) was used to model different parameters, including the yield of extraction, the concentrations of glansreginin A and ellagic acid, and obtained the optimal extraction process: solvent to material ratio of 9.5 mL/g, ethanol concentration of 68%, extraction period of 55 min, and extraction three times. Then, the antioxidant scavenging ability of DWP obtained by ANN was compared with other extraction methods. The results showed that DWP extracted by artificial neural network demonstrated good activity in scavenging DPPH and ABTS radicals.

  • Production and quality of cheese and milk of goats fed with guava agroindustrial waste (Psidium guajava L.) Original Article

    SANTOS, Wellington Farias dos; CRUZ, George Rodrigo Beltrão da; COSTA, Roberto Germano da; RIBEIRO, Neila Lidiany; BELTRÃO FILHO, Edvaldo Mesquita; SOUSA, Solange de; JUSTINO, Evandra da Silva; SANTOS, Daiane Gonçalves dos

    Resumo em Inglês:

    Abstract The objective of this study was carried out to evaluating the productive performance, the physical-chemical quality of the milk, the physical-chemical and sensorial quality of rennet cheeses obtained from the milk of goats submitted to diets with diferente levels of guava agroindustrial waste (GAW). The goats were randomly distributed in a Latin square (4x4) according to the substitution levels (0, 14, 28, and 42%) of inclusion GAW in the diet. The consumption of natural and dry matter increased with the increase in hay substitution. However, the physical-chemical requirements of milk and cheese were not altered.

  • Identification of antioxidant bioactive compounds as potential functional food ingredient from kebar grass (Biophytum petersianum) by metabolomic approach Original Article

    AMINUDIN, Aminudin; ANDARWULAN, Nuri; PALUPI, Nurheni Sri; ARIFIANTINI, Raden Iis

    Resumo em Inglês:

    Abstract Kebar grass (Biophytum petersianum) is traditionally believed as a food ingredient to increase the health of the reproductive. The specific bioactive compounds with antioxidant effect in this plant have not been reported before. The objective of this research was to identify the specific bioactive compounds as a source of functional food ingredients of Kebar grass (KG) which have antioxidant activity by using a metabolomic approach. Samples chemical profile (extract and fraction) used HPLC, followed by metabolomic analysis by OPLS. Chosen samples were isolated by TLC and then identified by UHPLC-MS/MS. Specific bioactive compounds were identified from chromatogram with putative identification by MZmine referring to online databases. The metabolomic result obtained ethyl acetate fraction (FEA) as the sample that most contributed to antioxidant activity. FEA identification result showed ten specific bioactive compounds that are thought to contribute to antioxidant agents. Two of the compounds were identified as caffeic acid and cassiaoccidentalin A, while the other eight compounds have not been identified. The finding of cassiaoccidentalin A in KG is a novel finding and can be used as a specific marker for petersianum species of Biophytum genus and as a source of functional food ingredients as antioxidant agents to improve reproductive health.

  • Evaluation of physicochemical, nutritional, and organoleptic properties of nuggets based on moringa (Moringa oleifera) leaves and giant catfish (Arius thalassinus) Original Article

    SOLICHAH, Enny; IWANSYAH, Ade Chandara; PRAMESTI, Devry; DESNILASARI, Dewi; AGUSTINA, Wawan; SETIABOMA, Woro; HERMINIATI, Ainia

    Resumo em Inglês:

    Abstract This study aimed to evaluate the physicochemical, nutritional, and organoleptic properties of nuggets based on Moringa oleifera leaves and Arius thalassinus. The ratio of the giant catfish and M. oleifera leaves were 100:0, 100:5, 100:10, and 100:15. The increase of M. oleifera leaves affected the characteristics of nugget products, viz., texture profile, protein, amino acids, cooking loss, and water holding capacity (WHC). Based on sensory tests, the four types of giant catfish nuggets with M. oleifera leaves did not differ significantly. Giant catfish nuggets and moringa leaves have the potential of being developed into products that can be consumed widely.

  • Inactivation efficacy of 405 nm light emitting diodes (LEDs) on Salmonella Enteritidis at different illumination temperatures Original Article

    KEYVAN, Erhan; KAHRAMAN, Hatice Ahu; TUTUN, Hidayet; DONMEZ, Soner; SEN, Erdi; DEMIRTAS, Ahu; AKYUZ, Ali Ozhan

    Resumo em Inglês:

    Abstract Salmonella Enteritidis is the major cause of foodborne salmonellosis affecting human health. The light emitting diodes (LEDs) is a novel approach to inactivate of the foodborne pathogens. The aim of this study was to determine the antibacterial effect of 405 nm LEDs illumination on S. Enteritidis and S. Enteritidis PT4. The irradiance of the 405 nm LEDs was 27.7 mW/cm2. Bacterial cultures suspended in tryptic soy broth were illuminated by 10-watt LEDs at a distance of 4.5 cm for 24 hours at 4 °C, 25 °C and 37 °C. Approximately 7-log reduction in colony forming unit (CFU) counts of both S. Enteritidis and S. Enteritidis PT4 at each temperature were observed following exposure after 7.5 hours to the LEDs, concluding that temperature did not affect the inactivation of the bacteria. The decimal reduction times (D-values) for the serotypes ranged from 55.78 to 67.88 min at 4, 25 and 37 °C after 405 nm LEDs illumination. No significant difference in D-values was observed among both the serotypes and temperatures, except for S. Enteritidis which had lower D-value at 4 °C. The LEDs technology has shown antibacterial efficacy and can be implemented in the food processing for reducing S. Enteritidis.

  • Antioxidant effects of black garlic powder on spent duck meat nugget quality during storage Original Article

    LISHIANAWATI, Tiara Uji; YUSIATI, Lies Mira; JAMHARI,

    Resumo em Inglês:

    Abstract The effect of black garlic powder on the quality of spent duck meat nuggets during storage was investigated. This study used a completely randomized design with 4×4 factorial. The first factor was black garlic powder (0%, 1%, 2%) and 200 ppm Butylated hydroxytoluene then the second factor was the storage period (0, 10, 20, and 30 days) in refrigerator temperature. Physical quality, chemical quality, antioxidant activity, and total plate count (TPC) data were collected and analyzed using analysis of variance. Sensory quality data were collected and analyzed using the Kruskal–Wallis test. The results showed that the addition of 2% black garlic powder significantly increased (P<0.01) the color redness (a*), total phenol, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition. However, it decreased (P<0.05) the pH, lightness (L*), peroxide value, TPC, color, aroma, and acceptability. Storage time increased (P<0.05) was decreased the pH, L*, a*, tenderness, protein, total phenol, and DPPH inhibition but increased (P<0.01) the yellowness (b*), peroxide value, and TPC. The addition of 1% black garlic powder was recommended to increase the spent duck meat nugget quality during storage without decreased the sensory quality of nuggets.

  • Differentiation of fatty acid, aminno acid, and volatile composition in waxy and non-waxy proso millet Original Article

    YANG, Qinghua; ZHANG, Weili; LI, Jing; FENG, Baili

    Resumo em Inglês:

    Abstract The unique flavor of the proso millet (Panicum miliaceum L.) is one of the key reasons why consumers prefer it. Fatty acids and amino acids have an important influence on the nutrition and flavor of proso millet. In this study, we identified fatty acids, amino acids, and volatile compositions in waxy and non-waxy proso millet porridge by a headspace headspace solid phase microextraction (HS-SPME) method in conjunction with gas chromatography-mass spectrometry (GC-MS). We identified 8 fatty acids, 7 essential amino acids, and 59 volatile compounds from the proso millet. The results of principal component analysis (PCA) clearly demonstrated the profiles of waxy and non-waxy samples and it was observed that better clustering of waxy proso millet porridge can be achieved. There were also some correlations between fatty acids, amino acids and aroma substances. This study will provide the basis for the research of volatile components of proso millet and promote the application of proso millet in food industry.

  • Effect of natural active compound addition on mechanical and functional properties of canna starch based edible film Original Article

    SANTOSO, Budi; SINAGA, Tripena Las Dame; PRIYANTO, Gatot; HERMANTO,

    Resumo em Inglês:

    Abstract This research objective was to determine the additional effect of biopolymer materials of red palm oil and miserly leave extract on mechanical and functional characteristics of canna starch based edible film. The method used in this research was factorial randomized block design with two treatment factors consisting of red palm oil (0.5; 1.0; and 1.5%v/v) and miserly leave extract (1.0; 2.0; and 3.0%v/v). Research results showed that edible film had thickness of 0.18 to 0.24 mm, elongation percentage of 16.7 to 19.00%, compressive strength of 33.87 to 48.40 gf, water vapour transmission rate of 11.97 to 44.32 g.m-2.d-1, total phenol of 389.31 to 488.45ppm, antioxidant activity of 389.31 to 488.45 ppm and inhibition zone diameters of 0.1 to 0.73 mm, respectively. The concentration increase of red palm oil had increased the thickness, compressive strength, total phenol, antioxidant and antibacterial activity of the edible film, but the percent elongation and the rate of water vapor transmission had decreased. Water vapor transmission rate, compressive strength, total phenol, antioxidant and antibacterial activity had increased with the increase in miserly leave extract concentration. The best edible film formula was red palm oil with a concentration of 1.5%(v/v) and 1%(v/v) miserly leave extract (A3B1).

  • Extraction of starch from Hass avocado seeds for the preparation of biofilms Original Article

    JIMÉNEZ, Rosalía; SANDOVAL-FLORES, Gloria; ALVARADO-REYNA, Sofía; ALEMÁN-CASTILLO, Sanjuana Elizabeth; SANTIAGO-ADAME, Rubén; VELÁZQUEZ, Gonzalo

    Resumo em Inglês:

    Abstract Biofilms arise as an alternative to replace synthetic polymers, which have generated environmental pollution. The aim of this work was to extract starch from Hass avocado seeds (Persea americana Mill) to produce biofilms. Starch was extracted using the wet method and characterized by infrared spectroscopy. Moisture, ash content, gelatinization temperature, and color were determined. Two types of biofilms were produced: T1 (starch) and T2 (starch and glycerol). The colour was measured, and the films were characterized by mechanical tests. A yield of 11.38% was obtained for the isolated starch. Glycerol addition significantly influenced the tensile strength being T1 higher than T2. In elongation percentage, T1 was lower than T2. The results indicate that it is possible to use Hass avocado seed waste for starch extraction and produce biofilms to give it added value. This biofilm can be used in low moisture food coatings.

  • Evaluation of oxidative stability of new cold-pressed sunflower oils during accelerated thermal stability tests Original Article

    LUŽAIĆ, Tanja Z.; GRAHOVAC, Nada L.; HLADNI, Nada T.; ROMANIĆ, Ranko S.

    Resumo em Inglês:

    Abstract Refined sunflower oil has dissimilar shelf life compared to cold-pressed sunflower oil, which increases the use of refined oil, and it is more abundant in the diet. On the other hand, the production of cold-pressed oils does not require chemical processing. Moreover, these oils contain significant amounts of bioactive components with a beneficial health effect. Breeders are trying to create new sunflower hybrids for the production of cold-pressed oil with improved oxidative characteristics. This study aims to examine the rancidity of 24 cold-pressed sunflower oils of new hybrids under accelerated thermal stability test conditions (Rancimat and Schaal oven tests) and to compare the obtained results with refined sunflower oil. According to investigated oxidative parameters, the most similar to refined sunflower oil was the H20 sample with the induction period determined by the Rancimat test of 9.55 ± 0.00 h, compared to 9.49 ± 0.00 h, obtained in refined sunflower oil. The total oxidation value of the H20 sample amounted to 3.26 ± 0.12, while in refined sunflower oil this value was 2.12 ± 1.73.

  • Kombucha fermentation using commercial kombucha pellicle and culture broth as starter Original Article

    LEE, Kyu Ri; JO, Kyungae; RA, Kyung Soo; SUH, Hyung Joo; HONG, Ki-Bae

    Resumo em Inglês:

    Abstract Kombucha is a fermented beverage containing organic acids by yeast and acetic acid bacteria. In this study, microbial community analysis of kombucha produced in Korea was performed, and changes in components during kombucha fermentation were analyzed using commercial kombucha pellicle and culture broth as starter. The major phylum-level strains of commercial kom-1 and kom-2 showed differences in proteobacteria of 35.60% and 78.1%, and Firmicutes of 64.06% and 15.57%, respectively. During fermentation with pellicle (Kom-P) and broth (Kom-F), the level of reducing sugar during fermentation tended to decrease rapidly. The production of acetic acid and D-saccharic acid-1,4-lactone (DSL) in Kom-P and -F tended to increase with increasing fermentation time. In Kom-P, lactic acid and glucuronic acid production increased until 7 days of fermentation and then decreased, whereas in Kom-F, it continued to increase with fermentation time. ABTS radical scavenging activity tended to decrease with increasing fermentation time. However, DPPH radical scavenging activity increased within 7 days of fermentation and then decreased slightly (Kom-P) or remained constant (Kom-F). It has been found that the use of culture broth rather than the use of pellicle as a starter is advantageous to increase the active compound content and DPPH radical scavenging ability.

  • Protein quality assessment of commercial whey protein supplements commonly consumed in Turkey by in vitro protein digestibility-corrected amino acid score (PDCAAS) Original Article

    PEHLIVANOĞLU, Halime; BARDAKÇI, Hamide Feyza; YAMAN, Mustafa

    Resumo em Inglês:

    Abstract Whey protein is preferred in sports nutrition because of its rich essential amino acids and protein digestibility rate compared to other protein sources. The purpose of this study was to determine the amino acid content and in vitro protein digestibility of whey protein supplements and evaluate their protein quality using the in vitro protein digestibility-corrected amino acid score (PDCAAS) method. The amount of amino acids were determined using high performance liquid chromatography (HPLC) and the protein digestibility was determined by in vitro simulated gastrointestinal tract. A high levels of glycine and very low levels of cysteine were detected in some samples. The ratio of glycine in 4 out of 14 samples ranged between 7.4 and 40.3%. The ratio of essential amino acids and branched chain amino acids in all samples were less than the reference protein. The in vitro protein digestibility of whey proteins ranged from 50.4 to 79.6%, which was very low compared with the values indicated in the literature. The PDCAAS values of whey proteins were very low and ranged from 0.08 to 0.71 in the samples. Based on these results, manufacturers should revise their processing techniques in order to provide high quality whey protein.

  • Purification of polysaccharide from Solanum nigrum L. by S-8 macroporous resin adsorption Original Article

    HUANG, Yueyan; ZHU, Qifeng; YE, Xiaoqian; ZHANG, Haojie; PENG, Yiwen

    Resumo em Inglês:

    Abstract To study the purification conditions of polysaccharide from Solanum nigrum L. by S-8 macroporous adsorption resin. The effect of multi-factors on the purification of polysaccharide from Solanum nigrum were studied by static - dynamic adsorption and desorption methods with indexes of adsorption and desorption rates. The optimized purification process condition was as follows: the concentration of sample was 5 mg/mL, pH level was 7.0, temperature was 30 °C, the adsorption velocity was 0.5 mL/min, the maximun loading amount was 10 BV, 0.5 mol/L NaCl solution 5BV was used as eluent, elution flow rate was 4 mL/min. With this condition, the purity of Solanum nigrum polysaccharide was 91.00%, which was 1.989 times higher than before. S-8 macroporous resin can be used to separate and purify the solanum nigrum polysaccharide and improve the purity and quality of polysaccharides.

  • Analysis of the effect of okra extract on the diversity of intestinal flora in diabetic rats based on 16S rRNA sequence Original Article

    WU, Li; TANG, Baosha; LAI, Pufu; WENG, Minjie; ZHENG, Hengguang; CHEN, Junchen; LI, Yibin

    Resumo em Inglês:

    Abstract To study the effect of okra aqueous extract on the intestinal flora of diabetic rats. Taking normal SD rats as CK group, diabetic rats induced by 40 mg/(kg•bw) streptozotocin (STZ) intraperitoneally as M group, normal and diabetic rats gavaged with 500 mg/(kg•bw) okra aqueous extract were CKO and MO groups,respectively. The bacterial flora of the cecum contents of rats was analyzed with 16S rRNA V3-V4 sequencing after 8 weeks of the experiment. Compared with CK, M increased Firmicutes 14.00% and decreased Proteobacteria 19.32% (P <0.01). Compared with M, MO down-regulated Lachnospiraceae 2.64% (such as Blautia, Anaerostipes), up-regulated Peptostreptococcaceae 1.20% in Firmicutes, and down-regulated Desulfovibrioceae 3.78% (such as Desulfovibrio) and up-regulated Burkholderia 5.24% (such as Parasutterella) in Proteobacteria. It is worth noting that MO up-regulated Christensenellaceae (LDA>4), which was negatively correlated with body mass index, inflammation, and metabolic syndrome. The okra aqueous extract reverses the changes of the intestinal flora of STZ-induced diabetic rats, which decreased Firmicutes and increased Proteobacteria by down-regulating Lachnospiraceae and Desulfovibrionaceae, up-regulating Burkholderiaceae, Christensenellaceae. The okra aqueous extract has the potential as a functional food with regulating intestinal microecology balance of diabetes.

  • Quality of corn grains subjected to drying using direct-fired furnace fed with eucalyptus chips and firewood Original Article

    RESENDE, Osvaldo; COSTA, Eduarda Ribeiro; QUEQUETO, Wellytton Darci; COSTA, Lilian Moreira; OLIVEIRA, Daniel Emanuel Cabral de; TFOUNI, Silvia Amelia Verdiani; GOMES, Fernanda Moralez Leme; QUIRINO, José Ronaldo; LIMA, Rayr Rodrigues de

    Resumo em Inglês:

    Abstract The objective of this study was to evaluate the drying system using a dryer with furnace automatically fed with eucalyptus chips and another dryer manually fed with eucalyptus firewood, as well as assessing the quality of corn grains. Harvest was mechanically performed and the grains were transported by trucks to the storage unit for drying. Corn grain drying was conducted in mixed-flow dryers with a nominal capacity of 100 tons per hour. For air heating, two direct-fired furnaces were used, one automatically fed with eucalyptus chips and the other manually fed with firewood. Corn grains were evaluated for moisture content, apparent specific mass, thousand-grain weight, polycyclic aromatic hydrocarbons (PAHs), electrical conductivity and color. Drying corn grains with direct fire using firewood or chips as fuel causes contamination by PAHs. In general, the use of firewood or chips did not influence the quality of thousand-grain weight, apparent specific mass and color, while the use of chips increased electrical conductivity. It is essential that research advances in this subject, prioritizing the contamination of food, with proven carcinogenic activity, which should be treated as a high risk to public health.

  • A retrospective study: physicochemical properties of the flower honey from the Black Sea region of Turkey in different years Original Article

    BİDECİ, Gül Banu ÇİÇEK; KARASALİHOĞLU, Sibel

    Resumo em Inglês:

    Abstract Honey has a remarkable commercial value as a natural product for producers. This study aimed to examine the differences in the physicochemical properties of the flower honey produced in Kastamonu, a province in the Black Sea Region of Turkey, in different years to see if they changed and if the physicochemical properties met the quality standards for honey. To this end, the honey samples (Apis mellifera) produced in Kastamonu province were studied. The samples were collected from 40 producers of honey between 2016 and 2019. We carried out the quality analysis according to the Turkish Food Codex Communiqué on Honey and compared it with the EU standards. The results showed that fructose/glucose ratio, total fructose and glucose (%), diastase (shade), proline (mg/kg), electrical conductivity (ms/cm), HMF (mg/kg), and acidity (meq/kg) did not change during four years while the moisture content differed significantly. In other words, the quality of the studied samples remained stable in four years. The majority of the studied honey samples obtained from the Black Sea Region of Turkey were compatible with the Turkish Food Codex Communiqué on Honey and the EU standards.

  • Packaging based on Ag-Low Density Polyethylene for shelf-life extension of pasteurized and traditional butters at refrigerated temperature Original Article

    POUYAMANESH, Mobina; AHARI, Hamed; ANVAR, Amir Ali; KARIM, Guity

    Resumo em Inglês:

    Abstract This article focuses on increasing the shelf life of both pasteurized (Pa) and traditional (Tr) butters wrapped in Ag-Low Density Polyethylene (LDPE) film in concentration of 2.5%, 7.5%, 12.5%, and 17.5% at refrigerated temperature up to one month. Silver nanoparticles were synthesized (20.63 nm) through the chemical reduction followed by the melt mixing method to produce Ag-LDPE films. A mixed model-ANOVA Repeated Measurement presented that total bacteria, S. aureus and E. coli were eliminated from the Pasteurized butter samples wrapped with 17.5% Ag/LDPE films. In comparison, psychrophilic bacteria can be eradicated by 2.5-17.5% Ag/LDPE films after 30d. Peroxide value showed a slight fall from 0.50 and 0.28 meq/kg, respectively for Pa and Tr butters on the 1st day in the control group to 0.31 and 0.24 meq/kg, respectively in the butter wrapped with 17.5% Ag-LDPE film at the end of the storage with no significant difference (p > 0.05) with other treatments. Iodine value was decreased after 30d. It is concluded that the use of 17.5% Ag/LDPE as a coating of butter can safely preserve pasteurized butter at least a month.

  • Chemical and microbiological quality of imported chilled, frozen, and locally cultured fish in Saudi Arabian markets Original Article

    ALKURAIEEF, Amal Nassir; ALSUHAIBANI, Amnah Mohammed; ALSHAWI, Amal Hassan; ALFARIS, Nora Abdullah; ALJABRYN, Dalal Hamad

    Resumo em Inglês:

    Abstract Fish meats comprise an important part of diets; however, their rich nutrient composition and various sources mean these products can be spoiled quickly. The present study assessed the chemical and microbiological quality of imported chilled, frozen, and locally cultured fish in Saudi Arabian markets. Physiochemical, heavy metal, and microbial analysis were performed for 50 samples of fish from three sources. The results indicated that locally cultured fish were of better quality than imported fish. All of the locally cultured fish samples were under the limit of total volatile basic nitrogen TVB-N (30 mg/100 g) for fish, while 22.73% and 7.16% of frozen imported and chilled imported fish respectively were over TVB-N limit. Furthermore, chemical and microbial contamination in some fish samples exceeded the recommended permissible levels. We conclude that there was poor sanitation practice and unsuitable conditions during the production and handling processes of fish.

  • In vitro bioaccessibility, antioxidant and antibacterial activities of three different safflower (Carthamus tinctorius L.) genotypes Original Article

    OZKAN, Kubra; BEKIROGLU, Hatice; BAYRAM, Yuksel; SAGDIC, Osman; ERBAS, Sabri

    Resumo em Inglês:

    Abstract Safflower (Carthamus tinctorius L.) is one of the significant medicinal and aromatic plants and used as the source of food additives, natural dyestuffs, healthy beverages and cosmetics in various countries. In this study, extracts of three safflower genotypes (Remzibey-05, Dincer 5-18-1, and Arizona SC III) were prepared and examined for the first time in terms of their total phenolic content (TPC), antioxidant activities using radical scavenging capacity (DPPH) and copper reducing antioxidant capacity (CUPRAC) assays after subjecting them to in vitro gastrointestinal digestion. Additionally, the antibacterial potential of the flower extracts was determined. There were significant differences (P<0.05) in antioxidant activities between the extracts of the different genotypes of safflower; the highest antioxidant activity was observed in Remzibey-05, while the phenolic content reached its maximum in Arizona SC III. After gastric digestion (PG), in comparison to the initial values, significantly lower recovery levels of TPC (5-8%), DPPH (11-39%) and CUPRAC (7-15%) were observed for the safflower extracts. The highest inhibition zone was observed in the Dincer 5-18-1 extract applied against Listeria monocytogenes. The results showed that the extracts of the safflower genotypes displayed potent antioxidant and antibacterial activities, and the safflower extracts were important in terms of the bioaccessibility of bioactive compounds.

  • The toxico-transcriptomic analysis of nano-copper oxide on gazami crab: especially focus on hepatopancreas and gill Original Article

    LI, Tiejun; YANG, Chenghu; HU, Hongmei; ZHANG, Bo; MA, Limin

    Resumo em Inglês:

    Abstract To explore the gene expression profiling in gazami crab’s hepatopancreas and gill tissues which were challenged with CuO-NPs. Specimens of gazami crab P. trituberculatus were collected and challenged with CuO-NPs, then their hepatopancreas and gill tissues were dissected for RNA extraction. The cDNA libraries were synthesized and sequenced. De novo assembly of crab transcriptome was conducted for gene expression quantification and differential expression analysis. Finally the results were validated by RT-PCR. 56 unigenes displayed differential expression pattern in CuO-NPs treated hepatopancreas tissue. and 273 unigenes displayed differential expression pattern in CuO-NPs treated gill tissue. The gene expression pattern between control and CuO-NPs treated hepatopancreas was very closed to each other, while the gene expression pattern between control and CuO-NPs treated gill was more distinct. 13 genes were mutually exclusive to participate, and he data generated from RNAseq was well consistent with those obtained from RT-PCR. CuO-NPs could induce toxic effects in crab gills as well as in genetic level and the 13 genes might be the potential marker genes for CuO-NPs toxicology.

  • Effect of the fruit aqueous extract of balloon pepper (Capsicum baccatum var. Pendulum) on lipid oxidation, microbiological quality and consumer acceptance of fresh pork sausage and smoked Original Article

    CABRAL, Natália de Oliveira; OLIVEIRA, Rodrigo Fortunato de; HENRY, Fabio da Costa; OLIVEIRA, Daniela Barros de; SANTOS JUNIOR, , Alexandre Cristiano do; MAIA JUNIOR, Jonhny de Azevedo; MARTINS, Meire Lelis Leal

    Resumo em Inglês:

    Abstract This study assessed the effect of different concentrations of (Capsicum baccatum var. pendulum) on lipid oxidation, microbiological and sensorial characteristics of four different formulations of fresh pork sausage and smoked (control, F1, F2, F3), with the substitution of industrial antioxidant for the natural one. Lipid oxidation values (TBARS) did not display significant differences (P>0.05) among the treatments, and at different times of analysis (storage). The only significant differences were between the different types of sausages (fresh and smoked). The enumeration of all the microorganisms searched was below the standard required by Brazilian laws. F2 formula received the highest scores for acceptance but did not display significant difference (P>0.05) as it refers to taste, with the remaining formulations. The substitution of the synthetic antioxidant by the natural one displayed similar results, demonstrating that the natural extract from the balloon pepper does not affect the technological and sensorial properties of the sausages, which proves the viability of the product.

  • Drying kinetics of Brazil nuts Original Article

    SILVA, Patrícia Cardoso; RESENDE, Osvaldo; FERREIRA JUNIOR, Weder Nunes; SILVA, Lígia Campos de Moura; QUEQUETO, Wellytton Darci; SILVA, Fabio Adriano Santos e

    Resumo em Inglês:

    Abstract The drying is one of the stages of processing Brazil nuts, being an important stage due to the high moisture content and water activity of the product. This study aimed to adjust mathematical models to the drying kinetics data of Brazil nuts, calculating the effective diffusion coefficient and obtaining activation energy for the drying process. Brazil nuts were collected in amazon region, and then the product was homogenized for processing. The nuts were subjected to drying in a forced ventilation oven at temperatures of 40, 50, 60, 70 and 80 °C in 4 replicates, each one consisting of approximately 200 g of samples in aluminum containers. Mathematical models were adjusted to the experimental data of the moisture content ratio. Thompson, Midilli, Logarithmic and Two Terms models are suitable for estimating the drying of Brazil nuts. The Two Terms model was selected to represent the drying phenomenon for presenting better results in the analyzed parameters. The effective diffusion coefficient increased with increasing temperature and the activation energy for the liquid diffusion in the drying was 35.69 kJ mol-1.

  • Application of skimmed milk freeze concentrated in production of ice cream: physical, chemical, structural and rheological properties Original Article

    CAMELO-SILVA, Callebe; BARROS, Eulália Lopes da Silva; CANELLA, Maria Helena Machado; VERRUCK, Silvani; PRESTES, Amanda Alves; VARGAS, Maryella Osório; MARAN, Bruna Marchesan; ESMERINO, Erick Almeida; SILVA, Ramon; BALTHAZAR, Celso Fasura; CALADO, Veronica Maria de Araujo; PRUDÊNCIO, Elane Schwinden

    Resumo em Inglês:

    Abstract Freeze concentration process was used to concentrate milk until the third stage of freeze concentration. Thus, two samples of ice creams were manufacture, one with milk and the other with concentrated milk from the first stage of block freeze concentration, and denominated ice cream 1 and ice cream 2, respectively. Both ice creams were characterized according to physicochemical characteristics, overrun, microscopy, melting rate, texture, color, and rheological properties. The use of concentrated milk influenced the physicochemical properties of ice cream 2, promoting an increase in the total solids, protein, carbohydrates, and ashes content. Moreover, it was noted that ice cream 2 had a higher overrun, lower firmness, smaller ice crystals, and tended to color greenish and yellowish, however had a higher melting rate and larger hysteresis area. The models of the Power Law and Casson satisfactorily described the rheological behavior of ice creams, which proved to be a Newtonian fluid.

  • Effect of replacement of milk by block freeze concentrated whey in physicochemical and rheological properties of ice cream Original Article

    BARROS, Eulália Lopes da Silva; SILVA, Callebe Camelo; CANELLA, Maria Helena Machado; VERRUCK, Silvani; PRESTES, Amanda Alves; VARGAS, Maryella Osório; MARAN, Bruna Marchesan; ESMERINO, Erick Almeida; SILVA, Ramon; BALTHAZAR, Celso Fasura; CALADO, Veronica Maria de Araujo; PRUDENCIO, Elane Schwinden

    Resumo em Inglês:

    Abstract This study’s main highlight to the effect of replacement of milk by different proportions of concentrated whey in the elaboration of ice creams and the characterization of their physicochemical and microstructural properties. Ice creams have high levels of total solids, acidity, and low pH values. All ice creams exhibited Newtonian fluid behaviors while the Power and Casson Law model adequately explained the flow properties. Viscosity and ​​hysteresis area increased as a higher ratio of concentrated whey was added. Ice cream formulations containing a higher proportion of milk showed greater brightness, the ice creams showed a greenish-yellow coloring tendency. The overrun values ​​ranged from 27 to 44%, and ice cream with partial replacement of milk by concentrated whey showed greater resistance to melting. The addition of concentrated whey did not influence the size of the ice crystals, fat globules, and air bubble diameters. However, the higher total solids content influenced the texture of the ice creams, promoting smoother and creamy ice creams. These results highlight the application of concentrated whey on the 50% substitution level, thus being an attractive alternative for the food industry, mainly about the cost-benefit and added value to the product, by enhancing the color, flavor, and texture.

  • The effect of Lactococcus lactis and Bifidobacterium bifidum probiotics cell free supernatants on the expression of HDC and TDC genes in Staphylococcus strains isolated from milk Original Article

    MOGHADAM, Mohammad Ali Masiyan; ANVAR, Seyed Amirali; AMINI, Kumarss; KHANI, Mohammadreza

    Resumo em Inglês:

    Abstract The most important microorganisms contaminating milk, such as staphylococci, exert their influence by producing toxins and biogenic amines (BA). The purpose of this study was to evaluate the influence of cell-free supernatants (CFS) related to the probiotic strains of Lactococcus lactis and Bifidobacterium bifidum on the expression of BA-producing genes, histamine decarboxylase, and tyramine decarboxylase in staphylococci isolated from milk. Staphylococci isolates of cow raw milk were identified and isolated using standard methods. Samples containing these strains were analyzed by HPLC for BA production. Bacteria with target genes were treated with L. lactis and B. bifidum CFS, and the expression of target genes was measured by Real time PCR. Generally, 60 strains of Staphylococcus were isolated, and 90% of strains had HDC and TDC genes in genome. The levels of BAs were significantly higher on the second and third days after sampling compared with the first day (p <0.02). The analysis RT-PCR indicated that the under expression of target genes was statistically significant (P<0.05). This study showed that the use of probiotic bacteria can reduce the production of these amines and increase the quality of milk through reducing the expression of tyramine and histamine producing genes.

  • Quality characteristics of grain syrups containing ginger (Zingiber officinale) Original Article

    SHIN, Sun-Dae; LEE, Myung-Sook; LEE, Je-Hyuk

    Resumo em Inglês:

    Abstract Korean traditional grain syrup (Jocheong) is prepared by removing moisture from saccharified-starch suspensions. The addition of ginger (0-6.4%) to grain syrup did not change the solid content (moisture content) or sugar content. The grain syrup resulted in increased Mn, P, Zn, Na, Mg, Ca, and P contents upon addition of ginger. The ginger-added grain syrup had increased total phenolic content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical-scavenging activities, compared with normal grain syrup. Staphylococcus aureus exhibited slight growth inhibition in medium containing ginger-supplemented grain syrup and the fungi did not grow at all on ginger (3.2%)-added grain syrup during 6 days of incubation. The addition of ginger may contribute to improving the nutritional quality of grain syrups, enhancing health functions and extending the storage period.

  • Suitability of donata and BRS F 132 cultivar for the potato processing industry Original Article

    PEREIRA, Ariana Mota; GOMES, Mateus de Paula; GUIMARÃES, Maria Eduarda da Silva; CRUZ, Renata Ranielly Pedroza; GALDINO, Antonia Gorete da Silva; FREIRE, Ana Izabella; RIBEIRO, Wellington Souto; FINGER, Fernando Luiz

    Resumo em Inglês:

    Abstract Changes in the population's eating habits have expanded the French fries market. However, the need for refrigerated storage to supply sprouts and maintain a constant supply to the industry has led to a reduced number of cultivars suitable for processing due to the accumulation of sugars and browning after frying. Because of this, the objective of this study was to evaluate the suitability of the Donata and BRS F132 cultivars for use in the pre-fried potato processing industry. The tubers were stored at 6 and 8 °C for up to 180 days and the analysis of sprouting, total soluble sugar (TSS), reducing sugar (RS), non-reducing sugar (NRS), post-frying color by scale visual color used by the industry and L* and b* parameters. The sprouting was higher at 8 °C and in the BRS F 132 cultivar. The sugar content was high in both cultivars, however, the color remained adequate. It is concluded that the Donata and BRS F132 cultivars are suitable for the potato processing industry, and Donata presented better quality parameters. Conditioning at 8 °C is recommended in both cultivars that maintained the quality for 180 days.

  • The spoilage and adhesion inhibitory effects of Bacillus subtilis against Shewanella and Pseudomonas in large yellow croaker (Pseudosciaena crocea) Original Article

    ZHANG, Wen; LV, Xucong; LIU, Zhibin; NI, Li

    Resumo em Inglês:

    Abstract Shewanella and Pseudomonas are considered to be the main spoilage bacteria for chilled fish. This work focused on the spoilage and adhesion ability of two spoilage bacteria (Shewanella spp. S-1 and Pseudomonas spp. P-1), and the adhesion inhibitory effects of Bacillus subtilis against the spoilage bacteria in large yellow croaker (Pseudosciaena crocea). We aimed to develop a feasible solution to prolong the shelf life of large yellow croaker. The spoilage and adhesion characteristics of Shewanella spp. and Pseudomonas spp. strains were compared. It was found that Shewanella spp. induced more significant spoilage of large yellow croaker than Pseudomonas spp. at low temperature in vitro. In addition, Shewanella spp. demonstrated stronger adhesion to the intestinal mucus than Pseudomonas spp. in vitro. The results of a one-week feeding experiment showed that Shewanella was more likely to adhere to large yellow croaker intestines than Pseudomonas. The supplementation of B. subtilis strain BS08 effectively inhibited the proliferation of Shewanella and slowed the spoilage process of large yellow croaker.

  • γ-Aminobutyric acid production and antioxidant activities in fresh cheese by Lactobacillus plantarum L10-11 Original Article

    WORARATPHOKA, Jirayus; INNOK, Sasidhorn; SOISUNGNOEN, Phimpha; TANAMOOL, Varavut; SOEMPHOL, Wichai

    Resumo em Inglês:

    Abstract This study aimed to evaluate the γ-aminobutyric acid (GABA) production and antioxidant activity during fresh cheese processing with single and co-fermentation processes of the high-GABA producing strain, Lactobacillus plantarum L10-11. For a mini-batch of fresh cheese, milk with 0.1% monosodium glutamate was fermented for 18 h and GABA production was monitored by thin layer chromatography and ion chromatography. GABA could be detected in co-L10-11 at 12 h of fermentation and at greater amounts after 18 h. The 18 h fermented milk of co-L10-11 and single-L10-11 contained GABA at 11.30 and 1.21 mg/100 mL, respectively, while GABA was not detected in the control. After whey separation, GABA remained in the cheese curd portion, resulting in 14.91 mg/100 g being found in the co-L10-11 cheese curd. ABTS antioxidant and metal chelating activities significantly increased during 18 h of fermentation and were retained in the cheese curd in the range of 783.11-922.00 μmol TE/kg and 216.71-266.98 μmol EDTA equivalents/kg cheese, respectively. Moreover, there were no significant difference in the textural characteristic between co-L10-11 and the control cheese curd. These results suggested that Lb plantarum L10-11 could be exploited as adjunct to improve health-promoting effects of the GABA in fresh cheese.

  • Effect of different drying methods on the bioactive, microstructural, and in-vitro bioaccessibility of bioactive compounds of the pomegranate arils Original Article

    OZAY-ARANCIOGLU, Irem; BEKIROGLU, Hatice; KARADAG, Ayse; SAROGLU, Oznur; TEKIN-ÇAKMAK, Zeynep Hazal; KARASU, Salih

    Resumo em Inglês:

    Abstract This study aimed to investigate the effect of different drying methods on the drying kinetic, total bioactive content, in-vitro bioaccessibility of bioactive compounds, and color and microstructural properties of pomegranate arils. Drying methods significantly affected all selected parameters of dried pomegranate arils (P<0.05). Freeze-drying (FD) showed higher bioactive compounds, lower shrinkage, and better color quality than those of other samples. Ultrasound-assisted vacuum drying (UAVD) showed lower drying times, lower shrinkage, and higher bioactive compounds than vacuum drying (VD) and hot air drying (HAD). The ABTS, CUPRAC, and DPPH results were 34.53-63.71 μmol TE/g, 29.70-61.60 μmol TE/g and 64.82-93.69% DPPH radical scavenging activity, respectively. Also, the highest values of antioxidant capacity for all methods were obtained from the samples dried with FD followed by UAVD, VD, and HAD. The recovery of TPC in dried and fresh samples changed from 2.58% (fresh pomegranate) to 10.32% (vacuum-dried pomegranate). The recovery of TPC for freeze-dried samples (2.62%) was closest to the fresh ones and VD showed the highest TPC recovery. This study suggested that UAVD and VD should be used as alternative methods to HAD due to higher bioactive compounds retention, better color and surface quality, and higher recovery of bioactive compounds.

  • Evaluation of shelf life of isotonic beverage enriched with cajuína Original Article

    GALVÃO, Luanne Morais Vieira; SOUSA, Mariana de Morais; NASCIMENTO, Afra Maria do Carmo Bandeira; SOUZA, Bárbara Verônica Cardoso de; NUNES, Lívio César Cunha

    Resumo em Inglês:

    Abstract The segment of isotonic beverages has been expanding its market, introducing new flavors and meeting the growing demand for new products. Cajuína, a drink for which Piaui holds a geographical indication certificate, was used in the development of a new sports drink. This work aimed to evaluate the shelf life of isotonic cajuína beverages conditioned at room temperature and under refrigeration, by analyzing the physicochemical, sensorial, and microbiological parameters. The analyzed samples had stable pH ​​(< 3.0), titratable total acidity (0.18 g/100 mL), and °Brix (6.1 °Brix), and presented an acceptable soluble solids total/total titratable acidity (SST/ATT) ratio during storage. There was a vitamin C reduction of 83.3% and 75.27% from the initial amount in the beverage samples stored at room temperature and under refrigeration, respectively. Sensory analysis using the 9-point hedonic scale indicated good acceptance of the sports drink, and good buying intention. The sports drink also demonstrated high microbiological quality, with the absence of total coliforms, E. coli, molds, yeasts and Salmonella sp. The data from the stability study indicated that the isotonic cajuína drink retains its quality and safety, and can thus be consumed, for up to 150 days of storage.

  • Extraction of koumine from Gelsemium Elegans Benth. and its therapeutic effect on collagen-induced arthritis in mice Original Article

    LI, Zhengfei; ZHANG, Jieying; ZHANG, Ren; KUANG, Yao

    Resumo em Inglês:

    Abstract This study aimed to investigate the therapeutic effect of koumine on collagen-induced arthritis (CIA) in mice. Koumine was extracted from Gelsemium Elegans Benth. The CIA model was established in Balb/c mice. Forty successfully modeled mice were randomly divided into model group and 2, 4 and 8 mg/kg koumine groups, 10 mice in each group. Another 10 normal mice were selected as control group. The 2, 4 and 8 mg/kg koumine groups were treated with 2, 4 and 8 mg/kg koumine, respectively, for three successive weeks. At the end of treatment, compared with model group, in 4 and 8 mg/kg koumine groups the arthritis index was significantly decreased (P < 0.05), the peripheral blood interleukin-17 level and T helper 17 (Th17) cell percentage were significantly decreased (P < 0.05), the peripheral blood interleukin-10 level and regulatory T (Treg) cell percentage were significantly increased (P < 0.05), the spleen tissue RORγt protein expression level was significantly decreased (P < 0.05), and the spleen tissue Foxp3 protein expression level was significantly increased (P < 0.05). In conclusion, koumine has therapeutic effect on CIA in mice. The mechanism may be related to its regulating the RORγt/Foxp3 expressions, thus correcting the Th17/Treg immune imbalance.

  • Clinical value of thalidomide on kk-rat model through TNF-a mediated inflammation approach Original Article

    HUANG, Min; DUAN, Jie; YU, Bin; ZHENG, Si-lin; CHEN, Qi; LIN, Fei; ZENG, Nan; LING, Bao-dong

    Resumo em Inglês:

    Abstract To observe the influence of thalidomide on tumor necrosis factor-a (TNF-α) of spontaneous type-2 diabetes rat (kk-Ay rat) model, and to explore the clinical value of TNF-a mediated inflammation approach to improve the injury on epithelial cell of kidney tubules. There are 30 kk-Ay rates being chosen to establish the Diabetic Nephropathy model and divided into thalidomide group and the model control group, 15 pieces for each group respectively. The levels of TNF-α, IL-1β, interleukin -6 (IL-6) and interleukin -18 (IL-18) of kk-Ay in the thalidomide group and the model control group were both at a higher level before treatment, but the difference was not statistically significant (P >0.05); The levels of TNF-α, IL-1β, interleukin -6 (IL-6) and interleukin -18 (IL-18) in kk-Ay rats 8/10/12 weeks after the treatment in the thalidomide group were significantly decreased, with statistically significant differences compared with the model control group (P < 0.05). The histopathological changes of kidney tubules epithelial cell injury on rats were observed through dissection. Thalidomide will effectively lower TNF-α and IL-1β expression levels in kk-Ay rat models, reduce inflammatory response, and thus improve damage on kidney tubules epithelial cell, which is worthy of further exploration and application.

  • Microbiological quality and presence of enteropathogenic bacteria in orange juice sold in popular markets Original Article

    JESÚS, Rosa Laura OCAÑA DE; IBÁÑEZ, Ana Tarin GUTIÉRREZ; PUEBLA, Itzel ROJAS; GARCÍA, Néstor PONCE; SICLÁN, Martha Lidya SALGADO; ROMERO, Luis Daniel CARBAJAL

    Resumo em Inglês:

    Abstract Worldwide, there are a large number of retailers in popular markets offering fresh orange juice, which is preferred for its nutritional and health value. Incorrect management during the preparation, the presence of pests, and inadequate environmental conditions can affect the microbiological quality of the juices sold in popular markets and can even make them a reservoir for enteropathogenic bacteria. The aim of this study was to evaluate the microbiological quality and presence of enteropathogenic bacteria in freshly prepared orange juice sold in popular markets, by quantifying the fungi, yeasts, aerobic mesophilic bacteria, and total and fecal coliforms. The fecal colonies were subjected to tests to confirm the presence of enteropathogenic bacteria. The results showed that none of the juice sold at popular markets had fungi, while all of them had yeasts, mesophilic bacteria, and total coliforms, and only 14% did not present fecal coliforms. The identification of the fecal bacteria was positive for E. coli and Salmonella. The microbiological quality of the orange juices sold in popular markets needs to be improved, since the high microbial load makes them a health risk.

  • Isolation and characterization of anti-tumor compounds from ethyl acetate extract of Rumex japonicus houtt roots and their cytotoxic effects Original Article

    WU, Zhaogen; AMEER, Kashif; JIANG, Guihun

    Resumo em Inglês:

    Abstract To isolate and characterize anti-tumor compounds through nuclear magnetic resonance (NMR) spectroscopy of ethyl acetate extract of R. japonicus Houtt root and their cytotoxic effects were evaluated in terms of measuring inhibition of growth of three cancer cell lines: human hepatoma cells (HepG2), cerebral glioma cells (U251) and ovarian carcinoma cells (SK-OV-3/DDP). The roots of R. japonicus Houtt were extracted with ethanol, and partitioned with petroleum ether, dichloromethane and ethyl acetate, respectively. The ethyl acetate extract was separated chromatographically using macroporous resin, positive and negative phase silica gel and high performance liquid chromatography. The structures of isolated compounds were elucidated by nuclear magnetic resonance (NMR) spectral data. Ten compounds were isolated form the ethyl acetate extract of R. japonicus roots. Their structures were determined as emodin (1), chrysophanol (2), aloe emodin (3), physcion (4), quercetin (5), resveratrol (6), β-sitosterol (7), 3β-acetoxy-28-hydroxyurs-12-ene (8), sucrose (9) and dibutyl phthalate (10). Among of them, compounds 1, 3, 4, 6 and 8 exhibited highly significant (p<0.05) cytotoxicities against HepG2 to a certain extent. Compounds 3-6 exhibited moderate cytotoxicities against U251 with IC50 values of 19.8, 23.5, 23.8 and 17.8 µM, respectively. Compounds 1, 2 and 7 also exhibited cytotoxicities against U251 to a certain extent with IC50 values of 48.3, 50.1 and 85.3 µM, respectively. Compounds 1-6 exhibited moderate cytotoxicities against (SK-OV-3/DDP) with IC50 values of 62.8, 64.2, 31.3, 61.0, 47.4 and 42.0 µM, respectively.

  • Pain characteristics and countermeasures to improve intraoperative pain for patients with temporomandibular joint disorder during treatment of orthodontics Original Article

    LIN, Junsheng; ZHANG, Wei; LAI, Renfa

    Resumo em Inglês:

    Abstract To explore and analyze the pain characteristics and countermeasures to improve intraoperative pain for patients with temporomandibular joint disorder during treatment of orthodontics. The patients were randomly divided into control group and the observation group. The control group received routine nursing. It is found in the study that the occurrence of pain in orthodontic treatment is accompanied by certain regular changes, and there is little difference between the proportion of masticatory pain and occlusal pain. In the observation group, the total clinical effective rate increased after nursing (P<0.05. The VAS pain score of the observation group was significantly lower than that of the control group 4h and 8h after nursing intervention was implemented, and the duration of pain symptoms was significantly shorter than that of the control group, with significant statistical difference between the two groups (P<0.05). The targeted nursing intervention for patients with temporomandibular joint disorder undergoing orthodontic treatment based on their characteristics will shorten the pain time of patients effectively and improve the treatment effect, maintaining significant application value.

  • Heterogeneity of the remaining lifespan of table grapes in refrigerated transportation Original Article

    OLIVEIRA, Cíntia Carla Melgaço de; OLIVEIRA, Davi Rocha Bernardes de; SPAGNOL, Wigberto Antonio; TAVARES, Lucas Ramos; SILVEIRA JUNIOR, Vivaldo

    Resumo em Inglês:

    Abstract This work aimed to show heterogeneities in shelf life of table grapes from a same batch during road refrigerated transportation. The monitoring of temperature and relative humidity of air was done with a wireless sensor network strategically distributed among grapes boxes and pallets. The ambient conditions and time of exposure were associated with a linear predictive model of water loss in order to estimate fruits shelf life. Results showed that the loss of dynamic life of grapes varied according to the box position on different pallets within the refrigerated transport vehicle, due to differences in the conditions that fruits were exposed to. It was observed high heterogeneity in shelf life of the evaluated batch of grapes during transportation, with differences of 71 days between grape boxes. With that, one can conclude that these differences must be taken into account in the following stages of grapes cold chain.

  • Antioxidant activity of different extracts of lotus (Nelumbo nuficera Gaertn) rhizome by gradient solvent extraction Original Article

    REN, Guoping; YANG, Dongmei

    Resumo em Inglês:

    Abstract In vitro antioxidant activity of extracts of lotus rhizome with different solvent by gradient extraction was determined. The extraction yield and total phenolic content of extracts were determined. 1,1-diphenyl-2-picrylhydrazyl hydrate (DPPH) radical scavenging assay and β-carotene-linoleic acid assay were conducted to assess the antioxidant activity of the extracts. Results showed that the yield of butanol extract was the highest. The order of total phenolic content in different extracts was as follows: water extract < petroleum ether extract < chloroform extract < butanol extract < ethyl acetate extract, the same with that of the DPPH scavenging activity. The total phenolic content was significantly correlated with DPPH scavenging activity (R2 = 0.9363). All extracts, except water extract with too poor antioxidant activity, showed obvious antioxidant activity against β-carotene-linoleic acid, and the antioxidant activity of butanol extract was significantly lower than others. There was no significant correlation between the antioxidant activity against β-carotene-linoleic acid and the total phenolic content (R2 =0.1995).

  • Process optimization in the development of porang glucomannan (Amorphophallus mulleri B.) incorporated into the restructured rice using a pasta extruder: physicochemical properties, cooking characteristics, and an estimated glycemic index Original Article

    PATRIA, Domas Galih; SUTRISNO, Aji; SUKAMTO, Sukamto; LIN, Jenshinn

    Resumo em Inglês:

    Abstract This study aims to find out the optimum treatment of the feed moisture in porang glucomannan (PGM), and Ca(OH)2 in the production of the restructured rice using a pasta extruder. Feed moisture (35-45%), PGM (3-7%), and Ca(OH)2 (0.04-0.10%) were the independent variables, while the water absorption index (WAI), the water soluble index (WSI), whiteness, and hardness were responses using a response surface methodology (RSM). Data were analyzed for the chemical components, the 3D surface, the microstructure, the cooking characteristics, and the estimated glycemic index (eGI). The results reported that the WAI and WSI ranged from 2.904 to 3.99 g/g and 2.018 to 3.302%, respectively, whereas whiteness and hardness ranged from 72.83 to 85.02 and 4.921 to 7.537 kgf. The chemical components, the cooking characteristics, and the eGI of the optimum restructured rice PGM reported a significant difference when they were compared to milled rice. The result of the 3D surface of the optimum restructured rice with PGM is similar to milled rice which is seen to be like a convex shape.

  • Isolation, molecular and phylogenetic identification of microorganisms from Kombucha solution and evaluation of their viability using flow cytometery Original Article

    JAFARI, Reyhaneh; NAGHAVI, Nafiseh Sadat; KHOSRAVI-DARANI, Kianoush; DOUDI, Monir; SHAHANIPOUR, Kahin

    Resumo em Inglês:

    Abstract Kombucha can be produced by coculture of a consortium of bacteria and fungi in a sweetened black tea. Determining the type of microbial population as well as their survival is important because they lead to beneficial and sensory properties of the product. In this study, microorganisms were isolated from kombucha and identified using culture and molecular methods and vacuum dried. Also total phenol content, and antioxidant properties of beverage were characterized. Microorganism viability and sensory evaluation was conducted by flow cytometery and a 5-point hedonic test before and after drying. 8-isolated species were recorded in NCBI. Lactobacillus and Kumagataeibacter and Weissella spp. were the bacterial species, while Starmella bacillaris and Hanseniaspora uvarum were the 2-yeast species identified in kombucha beverage. Microbial count increased from 3.59% on the start day to 96.6% on day 14. The results of sensory evaluation show that, in general, the produced kombucha drink was accepted by the evaluators. The highest score for overall acceptance on day 14 was equal to 4.6. Starmella bacillaris and Hanseniaspora uvarum were first isolated from kombucha with enhanced antioxidant properties. These strains, together with yeast are recommended for use in beverage fermentation processes to production of bioactive compounds.

  • Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation Original Article

    Barretti, Bárbara Ruivo Válio; Almeida, Vanessa Soltes de; Ito, Vivian Cristina; Silva, Bárbara Moré; Carvalho Filho, Marco Aurélio da Silva; Sydney, Eduardo Bittencourt; Demiate, Ivo Mottin; Lacerda, Luiz Gustavo

    Resumo em Inglês:

    Abstract Resistant starch (RS) has gained interesting because of its health benefits as the control of diseases, such as diabetes. Modifications in starches have been applied in order to increase RS content and consequently the range of industrial food applications. The heat-moisture treatment (HMT) combined with the addition of organic acids was the aim of this study, and also to evaluate the in vitro digestibility and other properties of corn starches. In both botanical sources, the RS content increased significantly, for the normal type and the waxy. Among organic acids used, citric, followed by lactic and acetic acid, promoted the most evident alterations and showed promising results in the increasing of RS. The results obtained by this combined method open opportunities for further applications in functional foods as well as starch based encapsulation process.

  • The real role of select herb and spice extracts against Bacillus cereus ATCC 14579 growth in cooked rice Original Article

    ALBARIDI, Najla A.; YEHIA, Hany M.

    Resumo em Inglês:

    Abstract This study aimed to investigate the effect of select spices and herbs added to cooked rice in the growth of Bacillus cereus. The results showed the actual role of herbs and spices as food flavoring ingredients rather than acting as a preservative agent. Herbs and spices extracts were added to rice before and after the cooking process, then observed the differences in Bacillus cereus growth. From all herb and spices extract used, clove was the most effective one against B. cereus. It provided a good zone of inhibition, while the others did not have similar effects. The ethanolic extracts for all tested herbs and spices at concentrations of 50-200 µg/mL showed good activity in media. The zone of inhibition was from 10 to 25 mm in diameter. Rice with Spiced/herbs was inoculated with 108 spores of B. cereus then the growth of B. cereus vegetative cells was detected at different temperature. As the result showed no different in the growth of B. cereus, We concluded that the temperature for rice cooking/reheating has main effect on the control of B. cereus cells while herbs and spices can be used only for flavor with no role in controlling the contamination in rice.

  • The relationship between the insertion/deletion gene polymorphism of ACE and atrial fibrillation in Chinese population: a meta-analysis Original Article

    ZHU, Yu-xiang; LIU, Gang

    Resumo em Inglês:

    Abstract Introduction In this study, we aimed to explore the relationship between the I/D gene polymorphism of ACE and the risk of AF in Chinese population. Materials and methods: Studies searched in several databases from beginning to July 2019 were included in our study. After screening by evaluation, thirteen articles were selected. Results: Our results showed that I/D gene polymorphism of ACE increased the risk of AF. The stratified analyses by case types and control sources suggested a markedly increased association in lone AF, hypertensive patients with AF, and un-typed AF, as well as in studies with hospital person and healthy person. The stratified geographical analysis indicated the risk of AF increased significantly in North China. Conclusions: All in all, our results indicated the marked relationship between I/D gene polymorphism of ACE and the increased risk of AF in Chinese population.

  • Expression and variation of serum cytokines in mouse model with different types of bacteremia Original Article

    WANG, Zhenhui; JIN, Zhengjiang

    Resumo em Inglês:

    Abstract To investigate the expression and variation of MIP-1β, MIP-2, IL-12p40 and IL-12p70 in mice with bloodstream infection caused by four types of bacteria. ICR mouse models of bloodstream infection with Staphylococcus aureus (Sa), Enterococcus faecalis (Ef), Escherichia coli (Ec) and Klebsiella pneumonia (Kp) were established. Mice were infected by bacteria for 0.5h, 1h, 3h, 6h, 12h, 24h and 48h, while mice in control group was injected with PBS. MIP-1β, MIP-2, IL-12p40 and IL-12p70 in serum were detected by Luminex xMAP assay and were compared among different groups at different time points. MIP-1β increased significantly after bacteria were injected for each time point (p < 0.05). MIP-1β and MIP-2 in Ec and Kp groups were significantly higher than those in Sa and Ef groups (p < 0.01). IL-12p40 peaked at 3h after injection and remained at high level for12h in four groups. IL-12p70 in Sa group increased significantly and reached the maximum value 6h after infection, while in the other three groups, it increased significantly 3h after infection (P < 0.05).

  • Effect of diet on the measurement of liver elasticity by real-time shear wave elastography in normal subjects Original Article

    DING, Jin; LI, Li; XUE, Hong-Yuan

    Resumo em Inglês:

    Abstract To evaluate the liver stiffness measurement (LSM) of normal people before and after diet using real-time shear wave elastography (SWE), and to explore the effect of diet on liver elasticity. Fifty-four healthy volunteers were selected and 480 mL of a standard diet containing 391 kcal were administrated. The LSM before diet and at 30 minutes after diet was significantly higher than baseline LSM. The LSM at 60 minutes after diet was significantly higher than that before diet. The LSM at 120 minutes after diet was significantly less than that before diet. 75% of the volunteers reached the peak of liver stiffness at 30 minutes or 60 minutes after diet. The LSM increased by more than 20% in 31% subjects, increased by less than 20% in 48%, and remained or decreased in 21%. The blood flow volume of portal vein was 692.02 ± 130.69 mL/min before diet, and it reached the maximum value of 776.41 ± 151.45 mL/min at 30 min after diet. Diet could affect the Young’s modulus measurement of liver. In order to avoid the effect, it is suggested to use real-time shear wave elastic imaging to measure the Young's modulus of liver on an empty stomach.

  • A comparative study of the cloudy apple juice sterilized by high-temperature short-time or high hydrostatic pressure processing: shelf-life, phytochemical and microbial view Original Article

    DENG, Hong; ZHAO, Peng-Tao; Yang, Tian-Ge; MENG, Yong-Hong

    Resumo em Inglês:

    Abstract Cloudy apple juice (CAJ) is popular due to its potential health benefits and pleasant flavor. However, the common used sterilization methods of CAJ by High hydrostatic pressure (HHP) or high-temperature short time (HTST) still showed many inadequacies. The present work studied the impact of HHP (400MPa/10 °C/10 min) and HTST (98 °C/50s) on CAJs made from a new cultivar Changfu 2 planted in Loess plateau area. We comparatively evaluated the microbes inactivation, enzymatic activity, phytochemical parameters, and sensory quality after the HHP and HTST treatment and during the cold storage (4 °C). Results showed that during the cold storage, both HHP and HTST treated CAJ showed a declining trend in sensory attributes like aroma, taste and overall acceptability. HTST showed a higher killing rate of bacteria, and the CAJ was detected a higher diversity of microorganisms (expressed as OTU) during the cold storage. At the end of shelf-life, Rickettsia, oxyphotobacteria, and pseudomonas were detected as the dominant genera in both HHP and HTST treated CAJs. Spearman bivariate correlate analysis determined the relationship between the bacterial profiles and enzymatic activity, phytochemical parameters, and sensory quality after the HHP and HTST treatment.

  • Improved diagnosis of tuberculous pleural effusion by combining medical thoracoscopy with Interferon-Gamma Release Assay and adenosine deaminase activity Original Article

    FU, Zhihui; ZHUANG, Xibin; HE, Yueming; HUANG, Hong; GUO, Weifeng

    Resumo em Inglês:

    Abstract Rapid, accurate, affordable, point-of-care tuberculosis (TB) diagnostic tests are essential for controlling TB. We aimed evaluate the diagnostic performance of tuberculous pleural effusion by combining medical thoracoscopy with blood interferon-gamma release assay (IGRA) and pleural fluid adenosine deaminase (ADA). Patients with undiagnosed pleural effusion measured by chest X-ray or ultrasound were prospectively enrolled in this study. Medical thoracoscopy, blood IGRA and pleural fluid ADA were conducted.A total of 154 patients with undiagnosed pleural effusion were enrolled. Among them, 98 patients (63.6%) were diagnosed as TPE. Patients in TPE+ groups were significantly younger. The diagnostic thresholds obtained via receiver operating characteristic curve analysis were: ADA 23.4 U/L with AUC 0.91 (95% CI: 0.85-0.97, Figure 2) and IFN-γ 6.9 pg/mL with AUC 0.87 (95% CI: 0.82-0.93). By combining all three test together, we achieved sensitivity of 0.92, perfect specificity and NLR of 0.082. The AUC of the combination test was 0.96 (0.93-0.99), which was significant higher than any individual test (p < 0.001). The combination of medical thoracoscopy with Interferon-Gamma release assay and adenosine deaminase performs better than individual test in diagnosis TPE. The combination diagnosis has very high diagnostic rate, can be easily and safely carried out.

  • Effect of gelatin based edible coatings on quality of surimi from pearl mullet (Alburnus tarichi,Güldenstädt, 1814) during cold storage Original Article

    OKUTAN, Gülistan; BORAN, Gökhan

    Resumo em Inglês:

    Abstract A two-phase study was designed to investigate the effects of pH and salt concentration of washing solution on quality and yield of surimi from pearl mullet fillets and edible coatings on quality of the resultant surimi during cold storage. In the first phase, higher salt concentration increased gel strength of surimi and improved some other textural attributes. Surimi obtained by conventional method was found to be superior as higher yield, dry matter and protein contents were achieved. In the second phase of the study, surimi samples coated by 4 different coating formulations were stored at 4°C for 10 days along with fish mince and uncoated surimi as control. TVB-N values of coated samples were not significantly increased during storage while that of fish mince reached to 53.6 mg/100 g sample on the 7th day of storage. Acidity of all samples increased leading to lower ultimate pH values while ultimate pH of coated samples was not significantly different from that of control. In general, gelatin and chitosan based edible coatings were found not meaningfully effective in extending the shelf life of surimi under conditions studied and coating formulations used with while surimi itself showed prolonged shelf life compared to fish mince.

  • Influence of microwave vacuum drying on the effective moisture diffusivity of seedless white grapes Original Article

    LEI, Yongdong; CHEN, Jiluan; ZHANG, Zhenghong; DENG, Xiaorong

    Resumo em Inglês:

    Abstract In this study, the effects of microwave power, vacuum degree and load weight on the moisture content of seedless white grapes (Vitis vinifera L.) during microwave vacuum drying were investigated. The result found that during microwave vacuum drying, the effective moisture diffusivity (Deff) of seedless white grapes ranged between 1.0232 × 10−9 and 4.6354 × 10−9 m2/s. The Deff values increased with the increase in the microwave power and the decrease in the load weight, the vacuum degree played a relatively minor role. The kinetics of moisture ratio and drying time were established, with the drying process following the Page model, as reflected by the fitting between model-predicted and measured data. The Page model was demonstrated to precisely describe and predict the moisture content variation in seedless white grapes during microwave vacuum drying.

  • Nutritional value and sensory acceptability of fish burger prepared with flaxseed flour Original Article

    DUMAN, Muhsine

    Resumo em Inglês:

    Abstract Flaxseed flour has gained popularity among consumers worldwide due to the various nutrients and bioactive compounds it contains. The aim of this study was to evaluate the cooking yields, the nutritional value, and the sensory acceptability of fish burgers with an addition of flaxseed flour in different concentrations (5, 10, and 15%). The results showed that the cooking yields (79.2%) of the F0 (control) group was lower (p < 0.05) than the burger to which flaxseed four was added. The flaxseed addition had some effect on the nutritional value of the fish burgers. The flaxseed rates increased the protein, but the fat content did not change significantly. The control group had the highest moisture and the lowest ash. Fish burgers made with the addition of 15% flaxseed flour had the highest energy value and the lowest moisture. There was no statistically significant difference among the fish burger groups with respect to sensory properties. The general acceptability scores showed that the group with the most positive response was the one containing 10% flaxseed flour fish burgers.

  • Preparation of high fischer ratio oligopeptide of chlorella powder using specific enzymatic hydrolysis Original Article

    XIONG, Ke; LIU, Jia-yun; WANG, Xiao-yi; SUN, Bao-guo; ZHAO, Zhi-yao; PEI, Peng-gang; LI, Xiu-yuan

    Resumo em Inglês:

    Abstract Enzymatic hydrolysis of chlorella powder is a promising process to prepare high Fischer ratio oligopeptides (HFOPs). However, the relationship between Fischer ratios and enzymatic hydrolysis approaches remains poorly understood. In HFOPs production, directed enzymatic hydrolysis to release aromatic amino acids may be an effective way to increase Fischer ratio. The mutant carboxypeptidase from Aspergillus niger M00988 (cpAR), which has good specificity for hydrophobic amino acids in terminal peptidolysis, and commonly used papain and flavourzyme have been used to prepare HFOPs in this study. cpAR enzyme, flavourzyme The results show that the use of cpAR enzyme can increase the Fischer ratio. With chlorella powder as the raw material, alkaline protease and cpAR enzyme were used for two-step hydrolysis, and then activated carbon adsorption and ultrafiltration were used to prepare HFOPs. The Fischer ratio of oligopeptides reached 37.39, the length of the peptide chain was mainly distributed around 7-9 amino acids.

  • Phytochemical composition and antioxidant potential of different varieties viz. Flor Branca, Costa Rica and Junco of green unripe acerola (Malphigia emarginata D.C.) fruits Original Article

    GUEDES, Tamna Joanan Farias Lima; RAJAN, Murugan; BARBOSA, Paula Ferreira; SILVA, Elizabete de Santana; MACHADO, Tatiane de Oliveira Xavier; NARAIN, Narendra

    Resumo em Inglês:

    Abstract Malpighia emarginata D.C is an important crop of Brazil and significant source of antioxidant active compounds with notable health effects. The purpose of this work was to study three varieties of acerola (Malpighia emarginata D.C) at green unripe stage of maturity from the São Francisco Valley of Northeast Brazil. The fruits were evaluated for physico-chemical composition, bioactive compounds, through spectrophotometric analysis and liquid chromatography, as well as the profile of macro and micro minerals and antioxidant capacity. The fruits presented satisfactory results in physico-chemical quality parameters. HPLC-DAD phenolic profile analysis identified kaempferol-3-glucoside (32.68 mg/100 g), p-coumaric acid (28.87 mg/100 g) and isorhamnetin (11.41 mg/100 g) as the major compounds, mainly in the variety of Flor Branca (FB). The results obtained from the profiles of sugars and organic acids were similar among the varieties. The minerals were excellent sources of the elements of K, Ca, Mg and Mn. Moreover, FB variety represents higher antioxidant capacity in ABTS·+ (8613.54 μM Trolox/g) and ORAC (2454.42 μM Trolox/g). Thus, the results show the potential to be applied for variety selection and utilization programs based on their specific nutritive characters, contributing to the development of new products.

  • Determination of probiotic characteristics and resistance to biological barriers under in vitro gastrointestinal conditions in goat cheese produced using microencapsulated probiotic bacteria Original Article

    KAVAS, Nazan; KAVAS, Gökhan; ATEŞ, Mustafa; KAPLAN, Muammer; ŞATIR, Gülçin; KINIK, Özer

    Resumo em Inglês:

    Abstract The method of microencapsulation has been performed on the probiotic microorganisms (Lactobacillus paracasei and Bifidobacterium longum), which are used in conjunction with the starter cultures in white cheese production from goat‘s milk. For this purpose, 3 types of microcapsules, namely, one containing the probiotic bacteria and another symbiotic microcapsule containing the probiotic bacteria and fructooligosaccharides have been obtained in the study and the cheese containing these microcapsules were produced. The cheese samples have been stored at +40C for 180 days and during storage, loss in viabiality that might be consisted at in-vitro conditions at gastrointestinal system is analyzed. The present study revealed that probiotic bacteria at different bile concentrations gained resistance during maturation, and the rate of resistance was higher in prebiotic and protein-supported microencapsulated probiotic bacteria. The resistance of lactic acid bacteria used in cheese production to gastric secretions was lower than that of probiotic bacteria. The determination of hydrophobicity of bacteria revealed that Bifidobacterium longum had the highest hydrophobicity level followed by Lactococcus, which forms the cheese culture, while Lactobacillus paracasei had the lowest level. It was determined that the microencapsulation method reduced the viability losses of probiotic microorganisms in the gastrointestinal tract.

  • GINS2 affects activity/differentiation, apoptosis and proliferation of osteoblast and osteoclast in steroid-induced osteonecrosis of the femoral head by regulating P53/GADD45A signaling pathway Original Article

    TIAN, Lei; SUN, Shui; WANG, Jian; LI, Wei; WANG, Xianquan

    Resumo em Inglês:

    Abstract To investigate the function and mechanism of GINS complex subunit 2 (GINS2) in osteoblast and osteoclast in steroid-induced osteonecrosis of the femoral head (SINFH). Clinical specimens were collected from 40 cases of SINFH patients and 40 cases of control patients. Then, SINFH mouse model was built. Immediately, osteoblasts and osteoclasts were induced and differented from the pre-osteoblast cell line MC3T3-E1 and the mononuclear macrophage cell line RAW264.7 of mice, respectively. The qRT-PCR assay was used for detecting the expressions of GINS2, p53 and growth arrest and DNA damage 45A (GADD45A). The cytoactive, proliferation and apoptosis of osteoblasts and osteoclasts of SINFH mice were measured by tartaric acid phosphatase staining, CCK-8 and Annexin V-FITC/PI dual staining, respectively. GINS2 was up-regulated while p53/GADD45A was down-regulated in femoral tissues in SINFH patients and mice. GINS2 was down-regulated while p53 and GADD45A were up-regulated in osteoblasts of SINFH mice, which presented opposite trends in osteoclasts formations. GINS2 decreased osteoblasts activities and increased osteoclasts activities, inhibited apoptosis and promoted proliferation in osteoblasts and osteoclasts via p53/GADD45A pathway. GINS2 affects activity/differentiation, apoptosis and proliferation of osteoblast and osteoclast in steroid-induced osteonecrosis of the femoral head by regulating p53/GADD45A signaling pathway.

  • Purple wheat alleviates dyslipidaemia in rat model Original Article

    LAN, Suque; MENG, Yaning; Wang, Mian; YANG, Jian; LI, Guangwei; MOU, Rongfei; ZHANG, Yelun; LI, Xingpu; CHEN, Feng; BI, Ranran; ZHAO, Yanyan

    Resumo em Inglês:

    Abstract To study the exact effect of purple wheat (PW) on dyslipidaemia in rats so as to lay the foundation of a dietary therapy for hyperlipidaemia. A total of 42 rats were randomly divided into two groups: normal control group (NC) consisting of 12 rats were fed with standard diet in the whole testing process, the other group rats were fed with high-fat diet to induce dyslipidaemia. The dyslipidaemic rats were averagely divided into three groups: dyslipidaemia control group (DC) with 60% common wheat flour, PW1 group with diet containing 60% purple wheat Jizimai1 flour, PW3 group with 60% purple wheat Jizimai3 flour. Six weeks later, the weight-gain-ratio of the rats in PW1 and PW3 groups were lower as compared to the rats in DC and NC groups. Further, we found that the levels of triglyceride, total cholesterol and low-density lipoprotein in the PW1 and PW3 groups were significantly reduced to almost that of normal levels. Finally, the results of hematoxylin and eosin staining showed that intaking of Jizimai1 and Jizimai3 could repair hepatocyte steatosis and kidney injury due to dyslipidaemia. Purple wheat diet therapy reduced lipid metabolism disorders and the liver tissue and renal injury in hyperlipidaemic rats.

  • Feasibility study and optimization of infant formula production using a mixture of camel milk and cow milk Original Article

    GAHROUI, Morteza RAEISI; HOJJATOLESLAMY, Mohammad; KIANI, Hossein; MOLAVI, Hooman

    Resumo em Inglês:

    Abstract Breast milk is the best food for the baby and infant formula is an essential food for infants who are deprived of breast milk. There has been a lot of research on the optimization of infant formula that uses different milks. The composition of camel milk is close to human milk and is important in terms of nutritional properties, non-food allergy and medicinal value and therapeutic applications, and this can be an appropriate alternative to cow’s milk in infant formula. In the present study, the effect of replacing cow’s milk with camel’s milk in infant formula was investigated. The number of treatments was determined by using the Mixture Design method and the necessary tests were performed for infant formula and physicochemical and qualitative tests including moisture, dry matter, measurement of color parameters, density, particle size, insoluble index, pH, acidity, total sugar, fat, protein, ash, vitamin C, minerals, aflatoxin M1, wettability acceptable and scorched particles were done. The results showed that adding camel’s milk to cow’s milk could meet 87.3% of our expectations for the production of infant formula from camel’s milk and not have an adverse effect on the physicochemical properties of the formula.

  • Insight into aroma attributes change during the hot-air-drying process of white shrimp using GC-MS, E-Nose and sensory analysis Original Article

    ZHANG, Di; JI, Hong-Wu; LUO, Gui-Xin; CHEN, Hao; LIU, Shu-Cheng; MAO, Wei-Jie

    Resumo em Inglês:

    Abstract Aroma attributes are one of the most important criteria that affect the flavor quality of dried shrimp, but the dynamic changes of aroma attributes remain largely unknown during the drying process. The present study investigated aroma attributes change during the hot-air-drying process of shrimp using gas chromatography-mass spectrometry (GC-MS), electronic nose (E-nose) and sensory analysis. The potential correlations among volatile compounds, sensory attributes and E-nose data were analyzed by partial-least-squares regression (PLSR). Results showed that the aroma characteristic of shrimps changed significantly during processing. The odor in the fresh shrimp was very light, and the key aroma compounds mainly consisted of trimethylamine and three aldehydes. The aroma characteristics mainly consisted of roasted and meat-like odors had come into being gradually with the decrease of water activity (Aw), and the aroma attributes were the most acceptable at about Aw 0.274 (hot-air drying for 7 h). Four kinds of aroma-active compounds (pyrazines, amines, aldehydes and heterocyclic compounds) made important contributions to the formation of aroma characteristics. The PLSR result showed a good correlation between most variables of volatile compounds, E-nose data and sensory attributes.

  • Cinnamomum zeylanicum extracts reduce lipid oxidation in broadband anchovy (Anchoviella lepidentostole) minced fish Original Article

    SIMBINE, Emelda Orlando; RODRIGUES, Larissa da Cunha; BURBARELLI, Maria Fernanda de Castro; FÁVARO-TRINDADE, Carmen Sílvia; VIEGAS, Elisabete Maria Macedo; ENKE, Dariane Beatriz Schoffen; LAPA-GUIMARÃES, Judite

    Resumo em Inglês:

    Abstract Minced fish (MF) is an interesting material for development of novel fish products; however, the mechanical deboning process interferes with MF quality, by increasing the lipid oxidation. This study reports the effect of Ceylon cinnamon (Cinnamomum zeylanicum) hydro-ethanolic bark extracts as natural antioxidants on both washed and unwashed MF of broadband anchovy during six months of storage at -18 °C. Spray-dried cinnamon extract (DC) and spray-dried cinnamon extract using maltodextrin 10DE (DCM) as a carrier were evaluated in relation to antioxidant activity in vitro. DC and sodium erythobarte were added to both washed and unwashed MF at 0.25% (w:w), whilst DCM was added at 1.055% (w:w). The DC extract presented higher antioxidant activity in vitro compared to DCM extract. The addition of cinnamon extracts reduced the lipid oxidation in washed and unwashed MF compared with the controls. C. zeylanicum extracts can be used to prevent lipid oxidation in MF during the frozen storage and are alternatives for food industries that seek to meet the demand of consumers increasingly concerned with the consumption of healthy foods.

  • Effect of postural nursing intervention on preventing pressure injury after thoracolumbar incision and internal fixation in southern China Original Article

    LI, Xia; XU, Jing; NI, Chunxiang; GU, Minhui

    Resumo em Inglês:

    Abstract The purpose of this study was to investigate the effect of postural nursing intervention on patients with moderate pressure ulcers through posterior thoracolumbar incision and internal fixation. A total of 100 patients were divided into a control group and an experimental group. The satisfaction rate of nursing care, incidence of complications, hospital stay, incidence of pressure ulcers, and VAS score of pain before and after operation were recorded in the 2 groups. Compared with the control group, the patients in the experimental group has higher satisfaction rate, shorter hospitalization time, and lower incidence of pressure ulcers and complications (all P <0.05). The VAS score of the control group (2.83 ± 0.56) was higher than that in the experimental group ((1.28 ± 0.57) all P <0.05). Postoperative thoracolumbar vertebral incision and internal fixation surgery for patients with postural nursing intervention can not only improve the satisfaction rate of nursing, reduce the occurrence of complications, shorten the length of hospitalization, but also reduce the incidence of intraoperative pressure ulcers.

  • Comparison of CT and MRI in imaging diagnosis of aortic dissection Original Article

    WANG, Jianing; XIE, Junmin; MENG, Xiaomin; GONG, Xuepeng

    Resumo em Inglês:

    Abstract Aortic dissection(AD) is a life-threatening disease due to a tear in the intimal layer of the aorta within the aortic wall. To compare diagnostic value and imaging of AD between computed tomography(CT) and magnetic resonance imaging (MRI). 120 AD patients diagnosed were examined with 64-slice CT and 1.5 MRI, the imaging data of true and false lumen, intimal flap, intimal tear, mural thrombus and aortic calcification were compared. The intimal flap rate of CT and MRI was 81.7% and 100%, respectively; The intimal tear rate of CT and MRI was 68.3% and 83.3%, respectively; The rate of mural thrombus in CT and MRI was 26.7% and 54.2%, respectively; The rate of aortic calcification in CT and MRI was 62.5% and 18.3%, respectively; The number of patients with intimal tear lower than 1mm in CT and MRI was 5 and 0, respectively. Both CT and MRI can show the true and false lumen well, but the detection rate of intimal flap, intimal tear and mural thrombosis in MRI is significantly higher than that in CT, and the detection rate of aortic calcification and intimal tear<1mm in CT is higher than that in MRI.

  • Clinical research for dose effects of ketorolac tromethamine on PCIA after hip arthroplasty Original Article

    SONG, Hailong; LI, Cong; QU, Changwei; ZHANG, Yan; MIAO, Shaohua

    Resumo em Inglês:

    Abstract To observe effect and safety of different doses of ketorolac tromethamine in patient controlled intravenous analgesia (PCIA) after hip arthroplasty. 60 hip arthroplasty patients injected with 0.5 mg/kg ketorolac tromethamine before anesthesia were randomly divided into group A, B and C in which the patients were injected 2, 3 and 4 mg/kg ketorolac tromethamine after operation respectively. Compared with group A, MAP and HR in group B and group C were lower at T1 (3 h after operation) and T2 (6 h after operation). In group A, MAP and HR at T3 (24 h after operation) and T4 (48 h after operation) were lower than at T1. Compared with group A, NRS scores of group B and C were significantly lower during the analgesia. Compared with group A, ramesay sedation scores in group B and group C were significantly higher at T1 and T2; Harris hip scores of group B and group C were significantly higher at T3 and T4; the total number of pushing PCA pump and dezocine dosage were significantly decreased in group B and group C. Preemptive analgesia combined with postoperative analgesia on patients after hip replacement was appropriate.

  • Analysis of short-term heart rate variability in patients with Crohn’s disease Original Article

    WANG, Bei-bei; CUI, Can; LIAO, Shan-ying; BU, Xiao-ling; SHA, Wei-hong

    Resumo em Inglês:

    Abstract To investigate the characteristics of heart rate variability in patients with Crohn’s disease (CD) and the relationship between HRV parameters and inflammatory activity. Background: CD is a chronic inflammatory granuloma disease of the digestive tract. A total of 37 patients with CD and 39 age- and gender-matched healthy controls were enrolled. Demographic information, medication, and medical history were collected from questionnaires completed by all participants. HRV parameters was recorded by 5 min short-term heart rate variability analyzer. Inflammatory factors, Crohn’s disease activity index (CDAI), and anxiety and depression were assessed. The mean autonomic nerve function score was 72 in CD group, significantly lower than that in control group (75, P < 0.05). The equilibrium in CD group was strongly lower than that in control group (P = 0.001). CD subjects had lower autonomic nervous function compared with controls, which positively correlated with body mass index. Equilibrium was significantly lower among CD subjects, which negatively correlated with inflammatory markers C reactive protein and platelet count. Autonomic dysfunction was observed in CD subjects, mainly manifested as decreased equilibrium, which this inherent imbalance of autonomic function associated with active inflammation.

  • In vitro digestibility and predicted glycemic index of commonly consumed some Turkish traditional foods Original Article

    KOSEOGLU, Sabiha Zeynep Aydenk; CELIKEL, Seda

    Resumo em Inglês:

    Abstract This study was planned to determine in vitro glycemic indices of some traditional foods frequently consumed by Turkish nation and to evaulate their effects on nutrition. Glycemic indices of roasted chickpea, Turkish bagel, tarhana, bulgur, Turkish delight, baklava, pişmaniye and kadayıf species; white bread was taken as reference (70) and analyzed in vitro by taking digestive system model. Glycemic index of Turkish bagels and bulgur was high (> 70), medium (55-70) of tarhana and low (<55) of roasted chickpea. There was a significant relationship between the hydrolysis indices of Turkish Delight and other sweet foods and also glycemic indices (p <0.05). Absorption rates of all foods increased and reached the highest level in parallel with their hydrolysis indices after 3 hours. Turkish delight had the highest RAG (glucose released from starch and sugars within 20 min incubation), while RAG and RDS (rapidly digestible starch) of the roasted chickpea were low. Chickpeas with the lowest glycemic index according to their digestibility and effects on blood glucose should be recommended by nutrition professionals to provide glycemic control and controlled consumption of the delight with the highest glycemic index.

  • Investigation of the nutritional environment of the differences in toxicity levels of some heavy metals and pesticides examined in gilthead bream fishes Original Article

    ONAC, Canan; TOPAL, Tufan; AKDOGAN, Abdullah

    Resumo em Inglês:

    Abstract In this study, we investigated the differences between the gilthead bream fishes that live in cages and feed by fish feed (CF), had escaped from the cages and started to live in their natural medium (EF), and live in their natural medium and do not feed by fish feed (NF). We would like to demonstrate the micro pollutants and heavy metal residues in CF, EF and NF and reveal out the diversity in living in three different ambient conditions. We analyzed Mn, Cr, Zn, Sn, Ag, Hg, Cd, Cu, Ni and Pb residues and p-p’-DDE, α-BHC, endosulfan-sulfate, endrin, heptachlor, heptachlor epoxide, methoxychlor, p-p’-DDD, p-p’-DDT, β-BHC, aldrin, cypermethrin, dieldrin ve endosulfan pesticides in three types of gilthead bream (CF, EF and NF) and also researched the heavy metal residues in the marine sample that provided from Guvercinlik Cove in three different time intervals by gas chromatography-mass spectroscopy (GC-MS) and Inductively Coupled Plasma-Mass Spectrometer (ICP-MS). Physical and chemical parameters of sea water samples were studied to reveal out the effect of fish feed between the regions. Heavy metal and organochlorine pesticides residues of gilthead bream muscle tissues from CF are remarkable higher than other regions when we evaluate the all results. The results show an indication of the significant health risks associated with the consumption of these contaminated fish in the cages. The morphology of gilthead bream fish liver tissue samples were studied by using scanning electron microscopy (SEM).

  • Phytochemicals and antioxidant activities of twelve edible wild plants from Eastern Anatolia, Turkey Original Article

    ALACA, Kevser; OKUMUŞ, Emine; BAKKALBAŞI, Emre; JAVIDIPOUR, Issa

    Resumo em Inglês:

    Abstract Wild edible plants are important nutrient contributors in the diet of populations both in rural and urban areas. Eastern Anatolia has high plant diversity, and many plants are widely used as traditional food and medicine. In this study, approximate compositions, bioactive compounds and antioxidant capacities of twelve edible wild plants in Eastern Anatolia were investigated. L-ascorbic acid, total chlorophyll, total carotenoid and total phenolic contents of analyzed edible wild plants ranged from 1.03 to 10589.71 mg/kg dw, 88.70 to 1740.02 mg/kg dw, 25.00 to 700.20 mg β-car. eq./kg dw, and 444.14 to 2071.96 mg GA eq./kg dw, respectively. Chlorogenic and gallic acids were the most abundant phenolic acids in the plant samples. Rutin, quarcetin, kaempferol and luteolin were identified and quantified in the samples. Luteolin (15.98- 832.82 mg/kg dw) was identified in almost all tested plants (except Coriandrum sativum). The results showed that Arum conophalloides, Rumex tuberosus, Rheum ribes, Plantago lanceolata, Tragopogon longirostris, and Chenopodium album had high contents of different phytochemicals, and antioxidant activities. These plants are available for a short time of the year and in small quantities. Future studies should be focused on biological, functional and toxicological assays and finally for commercial production of these promising plants.

  • Cestode and nematode larvae of hygienic-sanitary importance parasitizing Percophis brasiliensis (Actinopterygii) collected from fish markets of the municipality of Niterói, RJ, Brazil Original Article

    DINIZ, Jéssica Botti; KNOFF, Marcelo; FONSECA, Michelle Cristie Gonçalves da; GOMES, Delir Corrêa; CLEMENTE, Sergio Carmona de São

    Resumo em Inglês:

    Abstract Percophis brasiliensis is a fish species appreciated as a fried appetizer at beachside kiosks of Niterói, state of Rio de Janeiro, Brazil. The constant presence of helminth larvae in the viscera and serosa of individuals of the species has been the subject of complaints among local fish traders because of economic losses due to their repugnant aspect. Considering their hygienic-sanitary importance and significance for collective health, the presence of helminth larvae was investigated in 64 individual fish of P. brasiliensis purchased from Niterói fish markets in 2019. Cestodes, identified as larvae of Grillotia carvajalregorum, were found parasitizing the serosa of the stomach, mesentery and abdominal cavity. Nematodes, identified as third-instar larvae of Contracaecum sp., Terranova sp., Hysterothylacium deardorffoverstreetorum, H. fortalezae and Raphidascaris sp., were found parasitizing the stomach, intestine, liver, gonads, stomach serosa, mesentery and abdominal cavity. The highest parasitic indices were for G. carvajalregorum and H. deardorffoverstreetorum, with prevalences of 100% and 81.25%, mean intensities of 8.05 and 8.13, mean abundances of 8.05 and 6.61 and infection ranges of 1–131 and 1–42 specimens per host, respectively. Considerations about the zoonotic potential and hygienic-sanitary significance of these parasites are presented in order to increase food safety for consumers.

  • Influence of jack bean (Canavalia ensiformis (L) DC) milk processing on bioactive compounds and its antioxidant activity Original Article

    SUTEDJA, Anita Maya; ITO, Ayumi; YANASE, Emiko; BATUBARA, Irmanida; FARDIAZ, Dedi; LIOE, Hanifah Nuryani

    Resumo em Inglês:

    Abstract To seek a possibility of jack bean (Canavalia ensiformis (L) DC) utilized as a food, the development of jack bean milk processing was investigated. The processing steps included boiling, soaking, grinding and heating. The raw beans, boiled beans, soaked beans, extracted liquid and separated solid were all freeze dried. Those samples were evaluated for total phenolic content (TPC), total flavonoid content (TFC), and DPPH free radical scavenging activity, compared to those of the raw materials. The increase in TPC and TFC during bean boiling observed, and estimated due to the liberation of phenolics by the destruction of chemical bonds in cell matrix, physical destruction of the matrix by heat treatment observed by SEM results reported in this study. This mentioned that some phenolics existed as a bonded component. Decreasing of TFC was observed in the soaking step due to the migration of the compounds into soaking water. UHPLC-MS-MS based multivariate analysis showed grouping of phenolic compounds present in methanol extracts of the dried samples, mentioning its changes during processing. Kaempferol glucosides detected and quantified in this study, play an important role in the changes. The considerable concentrations of them in jack bean milk, lead to the development of functional drink.

  • Antioxidant activity of yellow sweet potato (Ipomoea batatas (L.) Lam) after dehydration Original Article

    JAEGER DE CARVALHO, Lucia Maria; DE LUCAS BAGANHA, Claudia; VIANA DE CARVALHO, José Luiz

    Resumo em Inglês:

    Abstract Sweet potato (Ipomoea batatas (L.) Lam.) is a plant with great importance in food security, especially in developing countries. Grown in more than 100 countries, it is nutritious and contains high levels of dietary fiber, minerals such as iron and vitamins A, B and C. The aim of this study was to evaluate the antioxidant activity of two cultivars of yellow sweet potatoes Beauregard (biofortified) and Carrot (organic). The ORAC, ABTS and DPPH assays were used to determine the antioxidant activity of raw, bleached and dried sweet potatoes at 40, 50 and 60 o C. The results showed that ORAC assay revealed the highest values for antioxidant activity in all conditions of Beauregard and cv. Carrot were tested. Both cultvars can be be use to elaborate functional products as supplements among others. contributing to the consumption of pro-vitamin A rich foods.

  • Determınatıon of some basıc propertıes of tradıtıonal malatya cheese Original Article

    KOSE, Senol; CEYLAN, Mehmet Murat; ALTUN, Ibrahim; ERIM KOSE, Yagmur

    Resumo em Inglês:

    Abstract Malatya cheese is generally produced and consumed in Malatya province of Turkey.The starter culture is not used in the production of this cheese. It is traditionally made from raw cow or sheep milk or a mixture of them. This study aims to determine some characteristics parameters (the antioxidant activity, mineral composition, chemical, biochemical and textural properties) of Malatya cheese and therefore, 25 samples purchased from retail markets in Malatyawere analysed. The antioxidant capacity of the water-soluble extracts was detected using DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) methods, mineral composition of samples prepared by dry ash method were determined using Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES). This samples were generally different from each other according to the chemical, biochemical and textural properties; however, some interesting similarities were identified. Besides, the mineral compositions and antioxidant activities in cheese samples were determined higher than expected. In conclusions, the production method and ripening conditions may play a decisive effect on some basic properties of the cheeses investigated.

  • Paraoxonase 1 -L55M polymorphism and coronary heart disease risk in the Chinese population: evidence from a meta-analysis Original Article

    ZHANG, Kelian; ZHUO, Huilin; GUO, Jingyi; LI, Delong; DAI, Ruozhu

    Resumo em Inglês:

    Abstract Many studies have examined the association between paraoxonase 1 (PON1) -L55M polymorphisms and risk of coronary heart disease (CHD), but the results remained inconsistent. We therefore aimed to address this association by performing an updated meta-analysis in the Chinese population. The PubMed, EMBASE, Web of Science, and Chinese National Knowledge Infrastructure were searched up to May 2020. The strength of statistical association was assessed with odds ratio (OR) and 95% confidence interval (CI). A total of eight studies with 1826 CHD cases and 1817 controls were finally included in the analysis. In the overall and subgroup analyses by control sources and geographic areas, the results showed no significant associations with CHD among all analysis models. Furthermore, we performed the analysis by including or excluding the HWE-violating studies. The results suggested that the MM genetype were significantly associated with CHD in studies not consistent with HWE under recessive and dominant models. This meta-analysis demonstrates that the PON1 -L55M polymorphism may not be associated with CHD risk in the Chinese population. Further studies with strict selection of patients and controls in different ethnic populations will be required to clarify this finding.

  • Study of e-Health nutritional interventions on disease patients based on meta-analysis Original Article

    WIDJAJA, Gunawan; SIJABAT, Hotmaria Hertawaty

    Resumo em Inglês:

    Abstract Food safety means that food is non-toxic, non-hazardous, meets the nutritional requirements and does not pose any acute, subacute or chronic risks to human health. Food safety and hygiene management measures adopted by the competent authorities should be based on risk assessment. The fast proliferation of text-messaging-based mobile health (mHealth) initiatives offers a chance to enhance food quality awareness and dietary habits, especially among difficult groups. Text messaging may be used to successfully prevent or cure health problems in people and encourage good health through the use of high-quality meals. In both industrialized and developing nations, dietary practices such as frequent eating of nutrient-poor products (as unhealthy snacking) and unwillingness to consume green leafy fruit and vegetables limit micronutrient intake. In this study, we comprehensively reviewed the scientific literature on the impact of mobile health on sickness prevention control and promotion. This study focuses on the deployment of mobile health in communicable disease preventive measures, chronic illness management, and maternal healthcare to give a benchmark for mobile health intervention research in China, based on the features of existing literature.

  • Use of products of vegetable origin and waste from hortofruticulture for alternative culture media Original Article

    SANTOS, Francielle Penha dos; MAGALHÃES, Diogo Corrêa Moreira Maimone de; NASCIMENTO, Janaína dos Santos; RAMOS, Gustavo Luis de Paiva Anciens

    Resumo em Inglês:

    Abstract Conventional culture media are expensive owing to their constituents. Thus, several studies have sought to develop and evaluate the efficacy of alternative, low-cost culture media, in most cases, using natural and easily accessible raw materials. The present study is a literature review, observing various formulations of culture media based on products of plant origin for the growth of microorganisms and production of microbial compounds of industrial interest. In most formulations, vegetable substrates, such as soy, certain beans, corn, and rice, were used in addition to hortofruticultural products. Compared to conventional media, the alternative culture media often present satisfactory results in terms of microbial growth efficiency and production cost.

  • Exogenous melatonin treatment in the postharvest storage of pitaya fruits delays senescence and regulates reactive oxygen species metabolism Original Article

    BA, Liangjie; CAO, Sen; JI, Ning; MA, Chao; WANG, Rui; LUO, Donglan

    Resumo em Inglês:

    Abstract Pitaya fruits have high senescence rates throughout their postharvest storage period. Additionally, studies have confirmed that melatonin plays a regulatory role in plant senescence. However, the involvement of melatonin in the postharvest senescence of fruits remains unclear. In this study, two cultivars of pitaya fruit, ‘Zihonglong’ and ‘Jinghonglong’, were treated with melatonin and then evaluated for characteristics of senescence while in storage for 10 days. The results showed that melatonin treatment delayed fruit senescence in both pitaya cultivars, as indicated by the inhibition of weight loss, decay incidence, relative membrane permeability, and malondialdehyde (MDA) content, as well as the maintenance of the total soluble solids and ascorbic acid contents and the reduced respiration intensity. In addition, melatonin treatment reduced the O2·- production rates, H2O2 contents, and lipoxygenase activities but enhanced the activities of superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX) in both pitaya cultivars. These results indicate that melatonin may contribute to delaying senescence in pitaya fruits. This study shows the potential of the use of melatonin in the postharvest storage of pitaya fruits, as well as other horticultural fruits.

  • Analysis on volatile components of co-fermented fruit wines by Lycium ruthenicum murray and wine grapes Original Article

    LU, Lu; MI, Jia; CHEN, Xiaoyan; LUO, Qing; LI, Xiaoying; HE, Jun; ZHAO, Rong; JIN, Bo; YAN, Yamei; CAO, Youlong

    Resumo em Inglês:

    ABSTRACT The aim of this study was to detect the volatile components in co-fermented fruit wines made by Lycium ruthenicum Murray (LRM) and wine grapes using gas chromatography–mass spectrometry (GC-MS). A total of 52 kinds of volatile components were detected in the co-fermented fruit wines, more than those detected in commercially available Changyu dry red wine (30 kinds) and 0# wine (26 kinds) made by wine grapes in the laboratory. Esters (22 kinds) and alcohols (17 kinds) constituted a major proportion of co-fermented fruit wines, then followed by volatile acids, phenols, aldehydes and ketones. The relative intensity of aroma in the co-fermented fruit wines was greater than that of the Changyu wine and 0# wine, exhibiting a comprehensive fruit and floral aroma profile. Additionally, grape wines (containing Changyu wine and 0# wine) were distinguished from the co-fermented fruit wines (1#–9#), 1# wines distinguished from the other co-fermented fruit wines (2#–8#) in second layer of clustering, indicating that the composition of raw material and fermentation conditions were the main influencing factor in the attributes of volatile components. Overall, co-fermented fruit wines possess more advantages in composition of volatile components and aromas, which showed a richer volatile and aroma structures.

  • Water uptake kinetics in soaking of grass pea Original Article

    COSTA, Rui; PEDROSO, Verónica; MADEIRA, Tiago; GÂNDARA, João

    Resumo em Inglês:

    Abstract Grass pea (Lathyrus sativus) is a pulse of great importance for food and feed due its high resistance to poor environmental conditions. However, it contains anti-nutritional factors and a neurotoxin, which is partially lost during soaking. A first approach to mass transfer during the soaking of grass pea was carried out by modeling the water uptake during soaking time using empirical mathematical models. The water uptake behavior was successfully described by the Peleg and the Exponential models, with these models showing several advantages when compared to the Mitscherlich and Page models. Both models estimated an increase of the equilibrium moisture content at temperatures between 50 °C and 100 °C, and detected an increasing effect of the area per volume ratio of the seed on the water uptake rate, but only at 75 °C and 100 °C. Additionally, grass pea presented a high true porosity, 13.651%, showing that it contains a large empty volume into which water can enter by capillary flow. Solids loss was observed to be high, varying from 18% at 25 °C to 44% at 100 °C for long soaking times, confirming that its effect in soaking cannot be neglected.

  • Comparison of homemade and commercial yoghurt in Van province, Turkey Original Article

    TOLU, Abdulkadır; ALTUN, Ibrahim

    Resumo em Inglês:

    Abstract Some physical, chemical, microbiological and sensory attributes of homemade and commercial yoghurts sold at 15 points of Van province in Turkey were determined. The average pH, titration acidity, dry matter, fat-free dry matter, syneresis and protein of homemade and commercial yoghurts were 4.02 and 4.08, 1.16 and 1.10%, 14.55 and 13.77%, 4.23 and 3.49%, 10.31 and 10.27%, 29.16 and 29.32 ml/100 g, 3.61 and 3.66%, respectively. In homemade and commercial yoghurts, the average number of yeasts and molds was 6.02 and 3.63 log cfu/g; the number of L. delbrueckii subsp. bulgaricus was 7.98 and 7.78 log cfu/g; the number of S. thermophilus was 8.29 and 7.60 log cfu/g. In homemade and commercial yoghurts, the average appearance was 3.38 and 3.88, consistency was 3.01 and 3.61, odor was 3.73 and 3.89 and taste was 3.74 and 3.64.

  • Development of chili pepper ganache filled chocolate in artisan chocolate production, determination of sensory and physicochemical characteristics Original Article

    SEÇUK, Berkay; SEÇİM, Yılmaz

    Resumo em Inglês:

    Abstract Chocolate can be produced in plain, flavored and filled chocolate shapes. This study aimed to develop the filling material (ganache), which is one of the main ingredients of filled chocolate production, in chili taste. Firstly, for this purpose the production processes to be used were determined and different chili filled ganache were developed with, these fillings became the final product of control group (CG) ganache, powdered chili pepper (PCP) ganache and chili pepper seed oil (CPS) ganache filled chocolate. The consumable status of the produced chili ganache filled chocolate samples was determined by the sensory analysis and physicochemical analysis methods. All samples were stored for 30 days and analyzed at 0, 15 and 30 days. As a result of sensory analysis, it was found that CPS ganache filled chocolate samples were more preferable than PCP ganache filled chocolate samples in terms of color and brightness (p<0.05). When the samples were evaluated from the physicochemical point of view, it was determined that they have gained more hardness as of the 30th day, L* values (brightness) have decreased and b* values increased conversely. Viscosity measurement showed, CPS ganache has less viscosity compared to control group and PCP samples.

  • Sugar, fat, saturated and trans fatty acid contents in Iranian cereal-based baked products Original Article

    HADIAN, Zahra; MOUSAVI KHANEGHAH, Amin

    Resumo em Inglês:

    Abstract The intake levels of sugar and fats, including unsaturated fatty acids (USFs), trans-fatty acids (TFAs), and saturated fatty acids (SFAs), should be monitored to prevent the prevalence of non-communicable diseases. Cereal-based bakery products are one of the significant sources of dietary fat and sugar intake throughout the world. This study evaluates the trend of fat and sugar in Iranian bakery products, focusing on saturated and TFAs and their implication for public health. In this regard, 132 industrial and traditional cereal-based-backed products were randomly collected from the Tehran market. The total fat, SFAs, TFAs, unsaturated fatty acids (UFAs), and sugar of each bakery product were determined. The fatty acid compositions of these products were evaluated according to the direct methylation method. Our results indicated that total fat in Iranian bakery products ranged from 8.99±2.95% (sponge cake) to 24.92±7.86% (puffed product). Total sugar varied from 11.12±1.89% (pirashki) to 30.38±13.11% (funnel pastry). Among fifteen different types of bakery products, the highest TFAs and UFAs levels were detected in simple biscuits (0.52±0.50%) and (17.20±8.71%), respectively. The present study indicated that bakery products' sugar and fat content as risk factors of non-communicable diseases was not higher than those of other countries.

  • Development and optimization of the jam production process of Pouteria cf. gardneriana Radlk (guapeva) Original Article

    SOARES, Camila Mariane da Silva; MORAIS, Rômulo Alves; SILVA, Romilda Ramos da; FREITAS, Bárbara Catarina Bastos de; MELO FILHO, Antonio Alves de; MARTINS, Glêndara Aparecida de Souza

    Resumo em Inglês:

    Abstract This work aimed to study the effect of citric acid and passion fruit albedo concentrations and pulp/sugar ratio in optimizing of jam production process of Pouteria cf. gardneriana Radlk (guapeva fruit) and evaluating the nutritional characteristics and functional properties of the developed jams. A factorial design 23 with 11 assays was used, considering citric acid concentration, pulp/sugar ratio, and albedo concentration as independent variables. Formulations containing a 50/50 pulp/sugar ratio proved to be excellent for quality parameters, the potential of phenolic compounds, antioxidants, and sensory properties. The formulation indicated as most desirable was the one containing a 40/60 sugar/pulp ratio. Guapeva proved to be a good alternative for jam production because even after thermal processing, it was possible to obtain jams rich in Vitamin C, phenolic compounds, and antioxidant potential.

  • Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics Original Article

    LUIZ, Raíssa Oliveira; VANIN, Fernanda Maria

    Resumo em Inglês:

    Abstract Bread fermentation is one of the most important steps in breadmaking. In straight dough method fermentation stage is realized after dough mixing; while in pre-fermented method, part of ingredients is mixed and rested for some hours in order to pre-ferment. This second method is well known to produce breads with improved properties, however no studies related to the production of composite bread using pre-fermented dough method can be found in the literature. Therefore, the objective of this study was to verify the effect of pre-fermented dough process method on a composite bread properties. Control breads (wheat bread) and green-banana-wheat bread were produced by straight and pre-fermented dough method. Breads were evaluated in relation to local water content, water loss, color parameters, specific volume, crumb porosity and texture profile analyses. Pre-fermented breads presented significantly higher specific volume in relation to straight breads. Similarly, pre-fermented method give breads with lower values of water loss, and lower levels of darkening. All of this could contributed to the better crumb texture properties of pre-fermented breads in relation to straight dough method. Therefore, it could be concluded that pre-fermentation dough method improved the technological properties of composite bread, representing an important strategy to be more explored.

  • Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology Original Article

    TESSARO, Larissa; MARTELLI-TOSI, Milena; SOBRAL, Paulo José do Amaral

    Resumo em Inglês:

    Abstract The low chemical stability under environmental conditions of “Pitanga” leaf hydroethanolic extract (PLHE) can limit its application in industrial scale. It is known that this extract has high antioxidant and antimicrobial activities and that it must be stored under special conditions or encapsulated into W/O emulsions. The objective of this research was to encapsulate PLHE in a W/O emulsion, analyzing the effect of the concentration of the emulsifier and phase ratios on its droplet size, physical stability and viscosity. In general, the droplet size and stability of the W/O emulsions were affected by the concentrations of emulsifiers and phase ratios. The emulsion with a 20/80 W/O ratio and 3 g PGPR/100 g oil was chosen as the most stable formulation because they presented well distributed droplet sizes (unimodal distribution), the lowest D3,2 (0.25 ± 0.02 μm), the highest physical stability at 60 °C and presented Newtonian behavior. In conclusion, the W/O emulsion is able to encapsulate PHLE and can be applied to thermal processed foods.

  • A potential commercial use of cajeta (a traditional milk product from Mexico) in the development of whey beverages Original Article

    BARAJAS-RAMÍREZ, Jahir Antonio; RAMÍREZ-LÓPEZ, Carolina; AGUILAR-RAYMUNDO, Victoria Guadalupe

    Resumo em Inglês:

    Abstract Cajeta is a Mexican artisanal candy elaborated from goat milk. While it is popular among consumers, it is necessary to find alternative uses to improve access to stable and fair trade for producers. Therefore, the objective of this study was to develop a functional beverage using whey with different levels of inulin (4, 8 and 12%) as a prebiotic, guar gum (0.321, 0.625 and 1.25%) as a thickener and cajeta (20% v/v) as flavoring. Nine formulations were prepared, stored at 4 °C and analyzed on days 0, 7 and 14. The pH values were constant (5.9) in all formulations, while acidity exhibited changes on days 0 and 14. Flow properties of the beverages exhibited a non-Newtonian behavior and fitted best with the Power Law (PL). According to acceptance tests and a Check-All-That-Apply (CATA) questionnaire, it was possible to obtain a cajeta-flavored whey-beverage using lower concentrations of inulin and gum. The physicochemical characteristics provided by ingredients added in lower concentrations did not affect the organoleptic properties of the product, showed lower viscosity, and were highly accepted by most participants.

  • Optimation 1,2 formulation of meat analog from cowpea (Vigna unguiculata L Walp) protein curds and cocoyams (Xanthosoma sagittifolium) modification starch as filler Original Article

    ROSIDA, Dedin Finatsiyatull; ELIANARNI, Dahlia; SAROFA, Ulya

    Resumo em Inglês:

    Abstract Meat analog is a plant protein product that comes from non-meat materials. The materials were used in this research were cowpea curd protein (20−30%) and cocoyam modification starch (20−30%) by autoclaving-cooling. This research aimed to ascertain the optimum formulation of cowpea curd protein as a raw material and cocoyam modification starch as a filler in the meat analog. The data obtained were processed with response surface methodology (RSM) to find the optimum formulation. The optimum results of the central composite design (CCD) showed that the moisture response had a 2FI (2-factor interaction) model with a final equation of Y=52.05−1.73X1+1.16X2+1.84X1X2, where X1X2 Curd protein*modified starch. The ash content had a 2FI model with a final equation of Y=2.79−0.71X1+0.43X2−1.02X1X2, the fat content had a linear model with a final equation of Y=2.59+0.11X1+1.26X2, the protein content had a linear model with a final equation of Y=18.26+0.62X1+0.056X2, the carbohydrate content had a linear model with a final equation of Y=24.54+1.17X1−2.38X2, the texture value had a mean model with a final equation of Y=0.072, and the color value had a mean model with a final equation of Y=30.41. The optimum condition of cowpea curd protein was added by 30% and cocoyam modification starch was added by 30% a with response of water content 50.92%, ash content 2.11%, protein content 18.97%, fat content 4.18%, carbohydrate content 23.82%, texture 0.075 (mm/gr/dt), and color 22.44 (L).

  • Use of the quantitative descriptive analysis for sensory assessment of tapiocas with adding waste from soy processing Original Article

    PRIULLI, Érica; PEREIRA, Cecília Marques Tenório; OLIVEIRA, Auana Costa; PIRES, Caroline Roberta Freitas

    Resumo em Inglês:

    Abstract Okara is a byproduct obtained in the processing of water-soluble soy extract. The objective of this work was to use the quantitative descriptive analysis to develop the descriptive terminology and the sensory profile of tapioca formulations with the addition of okara. Four tapioca formulations were developed with the addition of okara to replace the cassava starch in concentrations of 15%, 30%, 40% and 50%. The descriptive terms generated for sensory profile were: color, soy aroma, soy taste, starch taste, softness and crispness. From the descriptors, a 9 cm scale was defined for each term with the extremes varying from weak to strong. After conducting the training and the sensory tests, the data obtained were submitted to ANOVA and the means compared by the Tukey test (p<0.05). The F50 formulation showed superior scores for the attributes color, soy aroma, and softness. The intensity of soy taste did not differ between the formulations F40 and F50. There was an increase in the softness of tapioca with the addition of okara. The addition of okara to the tapioca formulations allowed us to obtain a product with its own characteristics such as color and softness, maintaining the overall quality close to the traditional tapioca.

  • Importance of 1,4-dimethylnaphthalene in maintaining the quality of stored tubers of Asterix and Challenger cultivars Original Article

    MENDONÇA NETO, Abelardo Barreto de; GUIMARÃES, Maria Eduarda da Silva; PEREIRA, Ariana Mota; CRUZ, Renata Ranielly Pedroza; GONÇALVES, Dreice Nascimento; SOARES, Luciana Gomes; FREIRE, Ana Izabella; FINGER, Fernando Luiz; CECON, Paulo Roberto

    Resumo em Inglês:

    Abstract This work aimed to analyze 1,4-DMN efficiency in the suppression of sprouting and the consequent maintenance of quality in potato tubers of Asterix and Challenger cultivars stored during different periods under varying temperatures: eight treatments with and without 1,4-DMN under temperatures of 8 °C and 20 °C. Treatments effect were evaluated after 0, 45, 90, 135 and 180 days after application. The evaluated parameters were the loss of fresh mass, length of the sprouts and activity of the enzymes polyphenoloxidase and peroxidase. The results indicate that the application of 1,4-DMN reduces the loss of fresh mass, this effect was more intense for the cultivar Challenger, at 8 °C. There were also significant effects in reducing the average length of the sprouts for both cultivars evaluated, after 180 days, at 20 °C. There was little or no difference in the level of oxidative stress caused in the tubers. Hence, the effects of 1,4-DMN on the quality control of potatoes included reduced loss of fresh mass and a shorter average length of sprouts for both cultivars evaluated compared to control, for both temperatures. These effects intensify in the cultivar Challenger and treatments with temperatures of 20 °C.

  • Dried pork meat with different levels of salting Original Article

    DIAS, Victor Hugo de Luna; MARTINS, Terezinha Domiciano Dantas; PASCOAL, Leonardo Augusto Fonseca; SOUSA, Solange de; RIBEIRO, Neila Lidiany

    Resumo em Inglês:

    Abstract This study's objective was to evaluate the physical-chemical, microbiological, and sensory aspects of pork meat with different levels of salting. Pork from the Duroc and Landrace breeds, with an average live weight of 281 ± 15.72 kg, were used. The physicochemical data were analyzed following a completely randomized design with four salt addition levels (30, 50, 70, and 90%). Sensory analysis was performed through a completely randomized design, observing the influence of salt levels in meat. The physical-chemical and sensory variables did not significantly affect (P>0.05) salt addition, except for cooking loss and water retention capacity. It was concluded that the salt introduction levels of 30 and 50% are the most appreciated by consumers. The addition of salt levels in the pork meat does not modify the physical-chemical characteristics and the meat's sensory analysis.

  • Influence of process conditions on the mass transfer of osmotically dehydrated jambolan fruits Original Article

    ARAÚJO, Adriano Lucena de; PENA, Rosinelson da Silva

    Resumo em Inglês:

    Abstract Jambolan (Syzygium cumini) is a tropical fruit rich in anthocyanin pigments, but its fragile skin and pulp present low protection against physical damages and microorganisms. In this sense, a preservative technology, as osmotic dehydration (OD), was studied to investigate the impact of some variables over this process. At first, fruits of jambolan were submitted to physical and physical-chemical analysis. Furthermore, whole fruits underwent OD following a fractional factorial design. The influence of the process variables: temperature (20-50ºC), sucrose concentration (30-60%), pressure (10-90 kPa), vacuum pulse time (5-15 min), calcium lactate concentration (0-4%) and number of vacuum pulse (1-3) was assessed on water loss (WL), solid gain (SG) and weight reduction (WR). In general, biometric analysis showed positive and significant correlation among the physical characteristics of jambolan. Physical-chemical assay demonstrated that the fresh fruit presents a potential source of bioactive compounds. The screening design showed that temperature, sucrose concentration, calcium lactate concentration and pressure affected the WL in jambolan. On the other hand, vacuum pulse time and number of vacuum pulse showed no influence on the WL, SG and WR; therefore, these variables must be fixed at the most economically viable level for any further trials.

  • In vitro antioxidant and apoptotic activity of Lablab purpureus (L.) Sweet isolate and hydrolysates Original Article

    SIPAHLI, Shivon; DWARKA, Depika; AMONSOU, Eric; MELLEM, John

    Resumo em Inglês:

    Abstract Cancer is a disease that invades the lives of millions of people each year. Chemotherapy is currently the most effective treatment however resulting in many adverse effects to the human body. Alternative treatments are being explored to overcome this obstacle. Peptides that possess radical scavenging activity and bioactive properties can be advantageous in prevention and treatment of chronic diseases. In this study, Lablab purpureus isolate and its hydrolysates (trypsin, pepsin and alcalase) were analysed for radical scavenging potential (DPPH, ABTS, superoxide radical scavenging and FRAP) and antiproliferative activity. Antiproliferative activity was confirmed with the peptides ability to induce apoptosis (Caspase 3/7 activity and Annexin V-PI). The lowest inhibitory concentrations (IC50) for DPPH, ABTS and Superoxide radical scavenging ranged between 1.81-4.47, 1.73-2.42 and 1.36-4.41 mg/mL, respectively. FRAP ranged from 19.20 to 21.94 mg/mL. Generally, it is considered that a good antioxidant encompasses antiproliferative potential. Cell lines, A549, MCF-7 and HEK293, treated with pepsin hydrolysate showed (IC50 values of 119.6, 9.80 and 13.86 µg/mL). The isolate and pepsin were chosen for apoptotic studies. The pepsin hydrolysate showed the highest inhibition in the cancerous cell lines (A549 and MCF-7) without greatly effecting normal cells (HEK293), and the isolate was selected for comparative analysis. Annexin V-PI staining showed cells in different stages of apoptosis (cells during early apoptosis; A549, 42%; MCF-7, 17%; HEK, 34%). Caspase 3/7 assay demonstrated that the peptide causes an increase in caspase activity. Peptides have the potential to act as chemo-preventative agents due to their antioxidant and apoptotic abilities.

  • Influence of tannic acid on milk lipid composition of cows Original Article

    MUNIZ, Ana Jaqueline Cavalcante; GONZAGA NETO, Severino; HENRIQUES, Lara Toledo; COSTA, Roberto Germano; QUEIROGA, Rita de Cássia Ramos do Egypto; SARAIVA, Carla Aparecida Soares; SOUZA, Carla Giselly de; RIBEIRO, Neila Lidiany

    Resumo em Inglês:

    Abstract The study aimed to evaluate tannic acid's influence on lactating cows' diets on milk production and lipid composition. Five crossbred cows (Holstein x Zebu), distributed in a 5 × 5 Latin square, were used to evaluate the effect of increasing tannic acid (hydrolyzable tannin). The diets were composed of 35 kg of corn silage as bulking and 6.38 kg of concentrate. The treatments consisted of increasing levels of tannic acid added to diets (0%, 1.3%, 2.6%, 3.9% and 5.2%). It was observed a decreasing linear effect (P<0.05) of the inclusion of tannic acid in the concentration of saturated butyric fatty acids (C4:0) presenting a mean of (2.99), and quadratic effect in the concentration of saturated fatty acids lauric (C12:0) presenting mean (26.74). The addition of tannic acid had effects on saturated fatty acids, decreasing the concentrations of butyric acid and increasing the concentrations of lauric acid. Atherogenicity and thrombogenicity rates reveal the potential for the prevention of coronary heart disease. However, the observed changes do not compromise the milk's chemical composition and nutritional quality,the y nutritional quality of the milk, presenting possibilities of human health benefits, thus enabling the aggregation of value for these products.

  • Antibacterial activity of jackfruit leaves extracts and the interference on antimicrobial susceptibility of enteropathogen Original Article

    SOUSA, Dhierllate Ferreira de; CAMPOS FILHO, Pedro Costa; CONCEIÇÃO, Aline Oliveira da

    Resumo em Inglês:

    Abstract The objective of the present study was to evaluate the antimicrobial potential of Artocarpus heterophyllus dry leaves extracts on S. enterica and E. coli and their interaction with conventional antimicrobials. Dried powdered leaves were used to produce hexane (Hex), methanolic (MeOH) and ethanolic residue (EtOHr) extracts. The antimicrobial test was performed against Escherichia coli, ATCC 25922, E. coli EPEC, CDC 086H35, and Salmonella enterica serotype Enteritidis phagotype 4 (SE PT4) through minimal inhibition concentration (MIC) and minimal bactericidal concentration (MBC). The agar diffusion technique, well and disc-variants were used to measure the antimicrobial effect of the plant extract combination with antimicrobial of clinical usage. We highlight the bactericidal effect of jackfruit tree leaves on E. coli and S. enterica SE PT4 at 7.2 mg/mL and the effect of the extracts on antimicrobial activity. The interaction between chloramphenicol and dry leaves extracts was characterized by both synergism and antagonism depending on extract type and bacteria used. The interaction between antimicrobial of clinical usage and jackfruit tree leaves extracts demonstrated changes in susceptibility profile of antimicrobials tending to an antagonist effect. As the jackfruit tree leaves may interfere on antimicrobials action, special attention should be given to its usage as traditional medicine in the treatment of food borne diseases.

  • Increased thermal stability of phycocyanin extracted from Spirulina platensis by cysteine addition during enzyme extraction Original Article

    LEE, Chi-Woo; BAE, Gi Yeon; BAE, Song-Hwan; SUH, Hyung Joo; JO, Kyungae

    Resumo em Inglês:

    Abstract Phycocyanin, a natural pigment extracted from spirulina (Spirulina platensis), is used in foods, but its use is limited due to its relatively heat labile nature. Thus, here, we aimed to investigate the effect of cysteine addition on increasing the thermal stability of phycocyanin extracted from spirulina using Collupulin. Our results showed that 0.5% cysteine was the most effective in extracting phycocyanin. Furthermore, 95 °C heat treatment increased the stability of phycocyanin extracted with Collupulin and cysteine. The thermal kinetic model of the phycocyanin extracted with Collupulin and cysteine was confirmed to follow the second order. The activation energy of phycocyanin extracted with Collupulin and cysteine, calculated using the reaction constant (k) obtained from the secondary thermal kinetic model, was 65.3 kJ. Collectively, the addition of 0.5% cysteine increased the thermal stability of phycocyanin extracted with Collupulin, and this phycocyanin could be used in foods that undergo a heating process.

  • Phytochemical analysis and antioxidant defense of kiwifruit (Actinidia deliciosa) against pancreatic cancer and AAPH-induced RBCs hemolysis Original Article

    EL AZAB, Eman Fawzy; MOSTAFA, Heba Sayed

    Resumo em Inglês:

    Abstract Kiwifruit (Actinidia deliciosa) is a superb nutritional source of phenolic compounds that are beneficial in the prevention of different diseases. The main goal of the current study was to estimate the oxidative activity and compare the effect of the ethanol extract of this fruit's peel and flesh on pancreatic cancer against pancreatic cancer and in vitro 2, 2-azobis-2-amidinopropane dihydrochloride (AAPH) erythrocytes hemolytic oxidative damage. Firstly, HPLC was utilized to identify the phenolic compounds in each extract that showed that p-coumaric acid & ferulic acid (in the peel), syringic acid & cinnamic acid (in the flesh) were the most abundant. Concerning the anti-cancer effect, flesh extract exhibited more cytotoxic impact as detected by the reduction of PANC-1 cell line viability with IC50 of 232.89 µg/ml contrasted with the IC50 of the peel extract (556.60 µg/ml). Relative to ascorbic acid, both kiwi extracts have been considerably successful in diminishing hemolysis, thiobarbituric acid reactive substances (TBARS) and GSH levels of AAPH-induced RBCs. Interestingly, with 80 μg/ml, the ethanol peel extract returned the TBARS and GSH levels to the normal level of RBCs (0.022 and 2.86 nmole/mg hemoglobin, respectively).

  • Development of functional cookies with Cerrado fruits and residues: sensory analysis, nutrients, and bioactive compounds Original Article

    CAMPOS, Clélia de Moura Fé; SOARES, Ana Karine de Oliveira; ABREU, Bruna Barbosa de; MORGANO, Marcelo Antônio; MOREIRA-ARAÚJO, Regilda Saraiva dos Reis

    Resumo em Inglês:

    Abstract In this study, we determined the nutritional and functional characteristics of cookies supplemented with chichá almond, gurguéia nut, and soursop residue using two developed cookie formulations and one standard formulation. Acceptance and purchase intention were evaluated. As the chichá almond 6 and gurguéia nut 2 formulations were sensorially viable, descriptive quantitative analysis, centesimal composition and caloric value, mineral levels, microbiological quality, bioactive compound levels, and antioxidant capacity were evaluated. In the hedonic scale test of the standard cookie, the chichá almond-6 and gurguéia nut-2 cookies obtained scores above 7 (“I liked it”) from 86.18%, 96.35%, and 93% of the evaluators, and 70.79%, 94.36%, and 83.2% of them said they would purchase the product, showing a statistically significant difference between formulations. The chichá almond 6 cookie presented higher ash, protein, lipid, copper, phosphorus, magnesium, potassium, selenium, and zinc levels, and lower carbohydrate levels and total energy values, as well as a higher total phenolic compound, total flavonoid, and condensed tannin levels. The gurguéia nut 2 cookie showed higher vitamin C and antioxidant activity. The use of residue and Cerrado fruit flour proved to be viable in cookie production, conveying sensorially desirable, nutritional, and functional characteristics.

  • Development and characterization of cookies using passion fruit from the caatinga (Passiflora cincinnata Mast.) Original Article

    LIMA, Evely Rocha; MATOS, Talita Batista; SOUSA, Tamires Reis de; PEREIRA, Ivan de Oliveira; PEREIRA, Rafael; PAULA, Solange Aparecida de; MILAGRES, Maria Patrícia

    Resumo em Inglês:

    Abstract The objective of this study was to use the passion fruit peel P. cincinnata Mast., as a viable alternative to produce food (flour and cookies) that is rich in fiber and environmentally sustainable. For this, fruit peels were obtained, which were hygienized, dehydrated and ground in a knife mill in order to develop the flour, which was then used in different concentrations in three formulations of chip cookies (using 10%, 20% and 30% of the flour developed). Analyzes physicochemical and microbiological composition were performed for both flour and for the cookies developed and a sensorial acceptance test was performed for the cookies. It was possible to observe that the flour had an adequate centesimal composition, when it was about quality and safety, as well as health benefits. As for the physicochemical composition, the flour had 5.79 ± 0.11% of ashes; 78.23 ± 0.84% of total carbohydrates; 5.78 ± 0.11% moisture; 4.83 ± 0.00% acidity; 3.74 ± 0.04 pH; 1.66 ± 0.06% lipids; 8.59 ± 0.82% protein and 58,3 g/100g dietary fiber. The study demonstrates its nutritional quality by reducing the lipid content of the final product, by comparing the formulation with 30% of the flour developed to the standard formulation, as well as increasing the ash content and acidity and reducing its pH when compared to the standard formulation, promoting the safety and quality of food. Flour presented promising capacity in the development of functional foods, health promoters, and environmental conservation by avoiding its inappropriate disposal.

  • Effects of dietary supplementation with quebracho tannins on oxidation parameters and shelf life of lamb meat Original Article

    SANTOS, Sthefany Kamile dos; ROSSET, Michele; MIQUELETTO, Marcela Maíra; JESUS, Rebecca Mayre Miranda de; SOTOMAIOR, Cristina Santos; MACEDO, Renata Ernlund Freitas de

    Resumo em Inglês:

    Abstract The physicochemical quality parameters of meat from finishing lambs supplemented with quebracho tannin extract (QTE) were evaluated. Lambs were assigned to four treatment groups: CON—animals fed basal diet (BD); QTE 1% (T1%)—BD + tannins at 1% dry matter intake (DMI); QTE 3% (T3%)—BD + tannins at 3% DMI; and QTE 6% (T6%)—BD + tannins at 6% DMI. Longissimus thoracis et lumborum samples were vacuum packaged and stored at 4 °C for 28 days. The samples were evaluated weekly for proximate composition, pH, color, myoglobin forms, cooking loss, shear force, lipid (thiobarbituric acid reactive substances—TBARS), and protein (carbonyl and thiol) oxidation. Chemical composition and pH did not vary among treatments. The meat from lambs fed with higher proportion of QTE (T6%) presented lower redness, chroma, and oxymyoglobin content, and higher yellowness, hue angle, cooking loss, shear force, TBARS, and carbonyl content than the meat from the other groups. Our findings indicate that higher dose of QTE may exert pro-oxidative effects in lamb meat, negatively affecting its quality.

  • Epidemiological and clinical characteristics of 40 cases of COVID-19 outside Hubei Province, China Original Article

    GAO, Ting; XU, Yangling; HE, Xiaopeng; XU, Xiaofeng; WANG, Lizhen; JIANG, Yindi; WU, Changgang; ZHANG, Wenming

    Resumo em Inglês:

    Abstract To explore characteristics of patients with pneumonia infected by 2019 Novel Coronavirus (COVID-19) in 2019 outside Hubei Province, China. 40 patients with pneumonia infected by COVID-19 which were confirmed by COVID-19 nucleic acid test were included. Procalcitonin (PCT), serum amyloid A (SAA), C-reactive protein (CRP) and computed tomography (CT) manifestations were analyzed. 40% of patients had clear contact history with Wuhan or other areas of Hubei Province. 60% of patients were clustered diseases and 40% were imported cases. 75% of patients had initial fever, 7.5% had cough, 5% had sore throat at first. 45% had decreased lymphocyte count, 72.5% and 55% patients had increased levels of SAA and CRP. 72.5% of the patients showed multiple ground glass lesions in one or two lungs on chest CT. 90% of the patients with pneumonia are of the common type, and α-interferon atomization inhalation combined with Lopinavir/Ritonavir tablets were given to patients during treatment. 62.5% of the patients were treated with antibiotics, and 15% with hormone. All patients improved after treatment, and 14 patients were cured and discharged. Family cluster infection and asymptomatic infection may be the main way of spreading of COVID-19 pneumonia outside Hubei Province in China.

  • Study on the mechanism of houttuynin inducing apoptosis of MCF-7 cells by inhibiting PI3K/AKT signaling pathway Original Article

    LIU, Qian; LIU, Guangxuan; ZHU, Ying; CHAO, Yingyan

    Resumo em Inglês:

    Abstract Objective The paper investigated the effect and molecular mechanism of Houttuynin on breast cancer in vitro, so as to provide clinical basis for the treatment of breast cancer with Houttuynin. Methods: Cell survival rate was measured by MTT assay. Cell apoptosis was detected by flow cytometry and AO/EB double staining method. The expressions of PI3K, AKT, and mTOR proteins and their phosphorylation levels were determined by WB experiment. Results: Houttuynin can significantly inhibit the growth of breast cancer cells and arrest cell cycle in the G2/M phase. Houttuynin induced apoptosis of breast cancer cells through two pathways, namely, mitochondria and death receptors. It was verified by WB experiment that Houttuynin could induce autophagy in breast cancer cells and reduce the expressions of PI3K, AKT, mTOR and other proteins. Conclusion: Houttuynin induced breast cancer cell apoptosis by inhibiting PI3K/AKT signaling pathway, thereby inhibiting the proliferation of breast cancer cells.

  • Suppression of cellular adhesion and the anticancer activity of Aralia elata extract Original Article

    LEE, Je-Hyuk

    Resumo em Inglês:

    Abstract The aim of this study was to provide a scientific basis for anti-arthritic and anticancer activities by inhibiting cellular adhesion molecule (CAM) expression by ingestion of Aralia elata (Miq.) Seem (A. elata), which is used in traditional medicine in East Asia. A. elata extract inhibited the adhesion between monocytic THP-1 and human umbilical vein endothelial cells (HUVEC) monolayers, respectively, compared to the TNF-α-treated group. The methanol extract of A. elata potently suppressed TNF-α-stimulated expression of vascular cell adhesion molecule-1, intercellular adhesion molecule-1, and E-selectin. Additionally, the methanol, ethyl acetate, and chloroform extracts of A. elata exhibited significant cytotoxicity against stomach cancer, melanoma, and ovarian cancer cells; however, the butanol and aqueous extracts of A. elata were cytotoxic only against stomach cancer cells. A. elata is anticipated to inhibit atherosclerosis, rheumatoid arthritis, and cancer progression by suppressing the expression of CAMs in HUVECs

  • Impact of different treatments on chemical composition, physical, anti-nutritional, antioxidant characteristics and in vitro starch digestibility of green-kernel black bean flours Original Article

    LE, Ngoc Lieu; LE, Thanh Thi Ha; NGUYEN, Nguyet Thi Minh; VU, Linh Tran Khanh

    Resumo em Inglês:

    Abstract Green-kernel black bean (Vigna cylindrica (L.) Skeels) were processed with various treatments including soaking, roasting, cooking, autoclave and germination. The effects of these treatments on the chemical compostion, mineral, anti-nutrients, antioxidant and physical properties of the resultant flours were analyzed. The results indicate that green-kernel black bean was excellent sources of dietary fiber (165.4 g/kg), magnesium (2190 mg/kg), anthocyanin (791.6 mg/kg) and phenolic compounds (4.4 g gallic acid equivalent/kg), which were virtually higher than those reported for other pulses. Among the studied processing methods, cooking and autoclave provided the most evident effects on all flour characteristics, where the water holing capacity was enhanced and the flour became brighter. In addition, the levels of anti-nutrients such as tannin, saponin and trypsin inhibitors remarkably reduced and hence the starch digestibility was improved. However, antioxidant compounds were degraded or lost, leading to lower antioxidant capacities in terms of 2,2-diphenyl-2-picrylhydrazyl hydrate (DPPH) free radical scavenging ability and ferric reducing antioxidant power (FRAP). On the other hand, germination resulted in lesser reduction of anti-nutrients but lesser losses of antioxidants and good starch digestibility. Meanwhile, roasting caused the least effects on flour characteristics but was still able to partially degrade anti-nutrients.

  • Probiotic lactobacilli in faeces of breastfed babies Original Article

    DEMIROK, Nazan Tokatli; DURAK, Muhammed Zeki; ARICI, Muhammet

    Resumo em Inglês:

    Abstract Balanced colonization of the gastrointestinal tract in the newborn is very important for the acquisition of an immune system in infancy. Lactobacillus spp. is useful in human nutrition because of its potential probiotic and functional features. In this research, 27 strains were identified representing 104 species of Lactobacillus isolated from baby feces. The probiotic and functional properties of isolates were investigated. In this study, the sample consisted of 14 children aged 3-47 weeks who were breastfed. Strains were determined phenotypically by testing arginine hydrolysis, salt tolerance, production of gas from glucose, and growth at 15 and 45 °C. Isolated strains were genotypically characterized as Lactobacillus paracasei subsp. paracasei (41), L. casei (17), L. fermentum (24), Lactobacillus spp. (11), and L. rhamnosus (11) using 16S rDNA sequence analysis. Several strains of L. fermentum, and a majority of the strains of L. rhamnosus and L. casei/L. paracasei subsp. paracasei were able to produce hydrogen sulfide. Almost all strains showed antibacterial activity against the enteric pathogens Escherichia coli O157:H7, E. coli, Listeria monocytogenes, Staphylococcus aureus, and Salmonella Enteritidis. In this research, lactobacilli isolated from babies had probiotic properties.

  • Optimization of superheated steam treatment conditions for wheat aleurone layer flour Original Article

    JIN, Cancan; GUO, Jia; ZHU, Huixue; WEN, Jiping

    Resumo em Inglês:

    Abstract Although, wheat aleurone layer flour (WALF) is a good source of nutrients, it has certain disadvantages due relatively high levels of lipids and various of microorganisms and enzymes. Therefore, in the current study, the effect of superheated steam (SS) treatment on stabilization of WALF was investigated. This study aims to explore the effects of SS treatment on the degradation of free fatty acids of WALF under different conditions. The optimal process was obtained by an orthogonal optimization experiment, including optimized SS temperature, material moisture and treatment time. Results showed that the free fatty acids content of WALF significantly were decreased with SS treatment as the increase of treatment temperature, material moisture content and treatment times (p<0.05). Therefore, the optimum treatment conditions were selected during SS treatment. Compared with raw WALF, the activity of enzymes, total number of microbial colonies and phytate content in WALF were notably reduced after the SS of optimal condition. Nevertheless, its total dietary fiber content, insoluble dietary fiber content, pentosan content, total phenol content and total antioxidant capacity presented a remarkable increase (p<0.05).

  • Effects of dehydrofreezing conditions on carrot β-carotene and kinetics of β -carotene change in dehydrofrozen carrots during storage Original Article

    TUMER, Emre; TULEK, Yahya

    Resumo em Inglês:

    Abstract Dehydrofreezing is a food freezing method in which the foods are partially dehydrated before freezing. In this study, carrots were frozen with convective (-30, -35, -40oC and 2 m/s airflow) and cryogenic methods after dehydrating them by different methods (osmotic dehydration, convective and vacuum drying). The effects of dehydration method, freezing conditions and storage time on β-carotene amounts of dehydrofrozen carrots and the changes in β-carotene content of dehydrofrozen carrots during storage for six months at -20oC were investigated. The findings obtained in this study showed that the reaction representing the carotene change in the storage process took place in accordance with the first-degree kinetic model. The reaction rate constants (k) were affected by freezing conditions, and the k value decreased as the freezing temperature decreased. The β-carotene losses were less in the storage process in the cryogenically frozen carrots compared to those frozen by the convective method. As the freezing temperature decreased, the half-life period increased.

  • Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly Original Article

    GRIGIO, Maria L.; MOURA, Elias A.; CARVALHO, Gabriella F.; ZANCHETTA, Jayne J.; CHAGAS, Pollyana C.; CHAGAS, Edvan A.; DURIGAN, Maria Fernanda B.

    Resumo em Inglês:

    Abstract The objective of this work was to formulate and to characterize chemically and physically different formulations of camu-camu jellies, with or without mixture of other fruits. Their sensory acceptance was evaluated by identifying the formulations with greater acceptability while maintaining their nutraceutical potential. The formulations were: camu-camu jelly, camu-camu jelly with jabuticaba, camu-camu jelly with guava, camu-camu jelly with acerola, camu-camu jelly with passion fruit and camu-camu jelly with papaya. Untrained tasters were used to assess consumer acceptability. In a second scale the purchase intention was evaluated. The following variables were also analyzed: pH, soluble solids, titratable acidity, ratio (SS/TA), ascorbic acid, total anthocyanins and flavonoids, phenolic compounds and antioxidant activity by the DPPH and FRAP methods. The results showed that camu-camu jelly without mixtures was not well accepted in the sensory test when compared to the others. The greatest preference was for mixed jams of camu-camu with guava and jabuticaba, in which they obtained greater acceptance and purchase intention. Jellies with higher levels of bioactive compounds and antioxitant activity obtained low acceptance and purchase intention, perhaps due to their high astringency.

  • Determination of migrated formaldehyde from kitchenware using gas chromatography-mass spectrometry Original Article

    ALOTAIBI, Salman; ALOTHMAN, Zeid Abdullah; BADJAH, Ahmad Yacine; SIDDIQUI, Masoom Raza; WABAIDUR, Saikh Mohammad; ALMUTAIRI, Majed M.; ALHUSSAIN, Mohammad Saad

    Resumo em Inglês:

    Abstract A new GC-MS method is developed for the determination of formaldehyde. Formaldehyde exposure to the food materials may lead to its migration into food. The formaldehyde is reported to be toxic to human health if taken or exposed in higher than recommended quantity. This papers reports analytical method to get the information about the content of the formaldehyde in the kitchenware. Prior to the determination process, simulation study was performed to get the information about the migration of formaldehyde. Method was applied to the real samples for formaldehyde determination. It has been observed that the all the simulated real sample witnessed migration of formaldehyde from the kitchenware. Alongside the validation study was performed too, which suggest that the method is linear in the concentration range of 2.5 to 30 mg l-1. The precision study suggests a % RSD in the range of 0.568- 3.77 for all concentration points. The recovery study highlights an excellent recovery of the method which was found in the range of 97.64-99.43%. LOD and LOD of the method was found to be 0.35 and 1 ml l-1, which is equivalent to 0.05 and 0.142 mg l-1 of formaldehyde, respectively.

  • Germination of five Indonesian brown rice: evaluation of antioxidant, bioactive compounds, fatty acids and pasting properties Original Article

    MUNARKO, Hadi; SITANGGANG, Azis Boing; KUSNANDAR, Feri; BUDIJANTO, Slamet

    Resumo em Inglês:

    Abstract Germination can alter the physicochemical, nutritional, and nutraceutical value of brown rice. This study aimed to evaluate some characteristic changes from five Indonesian brown rice varieties during germination. The germination was carried out through a complete soaking method for up to 120 h, and the samples were taken and analyzed every 24 h. The results showed that germination increased GABA (γ-aminobutyric acid) content in brown rice. The highest level of GABA, up to 126.55 mg/100 g, obtained in rice var. Inpari 43, after 120 h. Germination also affected the changes in phenolic content, antioxidant capacity, and γ-oryzanol, while fatty acid compositions showed no changes. The pasting properties changed significantly after germination, especially in peak viscosity, final viscosity, breakdown, and setback. In conclusion, the changes in brown rice characteristics during germination, especially for increased GABA content and shifting of pasting properties, are valuable information for developing functional rice-based food products.

  • Anti-fatigue activities of anthocyanins from Lycium ruthenicum Murry Original Article

    ZHANG, Mengjie; XING, Lijie; WANG, Yuan; LUO, Ruifeng; LI, Xianyi; DONG, Juan

    Resumo em Inglês:

    Abstract Anthocyanins from Lycium ruthenicum Murry (LRAs) were used to explore the anti-fatigue activities of LRAs at different concentrations in a mouse fatigue model. Eight biochemical indexes were determined in liver tissue, muscle tissue and serum. The results showed that the LRAs used in the experiment mainly contained delphinium, petunidin and malvidin. During 21 days of gavage, there was no significant difference in mouse body weight. The exercise time of the LRA-exposed mice increased. LRAs could increase serum glucose (Glu), liver/muscle glycogen and the activity of superoxide dismutase (SOD) and reduce the vitality of lactate dehydrogenase (LDH), the content of malondialdehyde (MDA), the levels of lactic acid (LD) and serum urea nitrogen (BUN). This study indicated that LRAs can enhance exercise endurance, increase sugar reserves, scavenge free radicals and improve metabolism, thereby increasing anti-fatigue activities.

  • Determinants of hygienic handling of food by consumers in the COVID-19 pandemic context: A cross-sectional study in Vietnam Original Article

    DANG, Huy Duc; DAM, Au Hai Thi

    Resumo em Inglês:

    Abstract The objectives of this research are trifold. The first is to unveil antecedents of food-handling behaviors in the context of the COVID-19 pandemic. The second is to investigate the consistency of impacts of proposed determinants across different handling behaviors. The third is to confirm whether or not the premise of intention as the sole direct determinant of behavior in the Theory of Planned Behavior (TPB) holds. As such, TPB served as the guiding theory, and Factor Analysis and Seemingly Unrelated Regression were used for data analysis. The results discuss the discrepancy of impacts between heterogeneous food-handling behaviors. The contribution of habit and information-seeking behavior across behaviors were confirmed, while the influence of income, minor, objective norm, perception of food risks, trust, perceived behavioral control, and intention was statistically significant but inconsistently differed between behaviors. The independent contributions of gender, age, education, subjective norm, and attitude were negligible. This paper’s findings offer evidence to highlight the role of volitional predictors to anticipate safe food-handling behaviors to suggest suitable policy interventions to reinforce the last line of heath defense in the household, especially in the context of the COVID-19 pandemic.

  • Investigation into the bioavailability of synthesized phytosterol esters in vitro and in vivo using Caco-2 cell model and Wistar rats Original Article

    WANG, Shirang; YU, Dianyu; SHI, Yongge; JIANG, Lianzhou; YANG, Fuming; YU, Guoping

    Resumo em Inglês:

    Abstract Phytosterols are bioactive components capable of reducing the level of cholesterol in serum. In this study, phytosterol acetic ester (PA), phytosterol oleate ester (PO) and phytosterol linoleic ester (PL) were synthesized from phytosterol (PS) and organic acid to improve the solubility of phytosterols in oil. The purities of PA, PO and PL were 98.4, 95.9 and 95.7%, respectively. Caco-2 cell monolayers and Wistar rats were used to research the bioavailability of synthesized esters (PE) in vitro and in vivo. Experiments using the Caco-2 cell monolayer model showed that the transport mechanism of phytosterol esters was passive transport. Experiments in vivo showed that the PS content in rat blood reached the highest level at 3 h, with a value of 21.82 μg/mL. PS content in the liver was the highest at 3 h, with a value of 43.65 μg/g. Bioavailability of PL is the highest, reaching a value as high as 19.57%. Acute study in the rats showed that the PS concentration in blood was at the safe level, and it had no side effects for health. In conclusion, the bioavailability of PL and PO is better than PS, PL and PO have more advantages in application.

  • Comparison of some characteristic properties of Diyarbakir Orgu cheese produced by traditional and industrial method Original Article

    CANOZER, Candan; KÖSE, Şenol

    Resumo em Inglês:

    Abstract Orgu cheese, widely produced and consumed in Turkey's South-eastern Anatolia region, is usually made from sheep's milk. In this study, 15 traditional and 15 industrially produced Orgu cheese samples were compared in terms of chemical, biochemical, mineral content, antioxidant, and antimicrobial activity. While the mineral substance and antioxidant activity values of Orgu cheese samples produced by both traditional and industrial methods were close to each other, it was determined that there were differences in terms of chemical and biochemical content. The mineral content was obtained quite high and antioxidant activity was low in cheese samples. Also, the water-soluble extracts of cheese samples didn’t show any antimicrobial activity against Staphylococcus aureus ATCC 29213 and Escherichia coli ATCC 11303. It was detected that the production method and ripening conditions have a decisive effect on some basic characteristics of the examined cheeses.

  • Antibacterial efficacy of lactic acid bacteria and bacteriocin isolated from Dadih’s against Staphylococcus aureus Original Article

    PATO, Usman; RIFTYAN, Emma; AYU, Dewi Fortuna; JONNAIDI, Nia Naidya; WAHYUNI, Mimi Sri; FERUNI, Jeska Aryaningsih; ABDEL-WAHHAB, Mosaad Attia

    Resumo em Inglês:

    Abstract Bacteriocin, a peptide produced by lactic acid bacteria (LAB) widely used as a natural and safe preservative in food products. This work aimed to evaluate the characterization of bacteriocin from dadih’s LAB and to study its antimicrobial activity against Staphylococcus aureus. Supernatant from 12 LBA strains could inhibit S. aureus growth with different inhibition zones. Only nine strains showed inhibition zones of > 3.5 mm and were further evaluated for their antibacterial compounds. Three strains had antimicrobial activity derived from organic acids, especially lactic acid, and six strains had antimicrobial compounds in the form of bacteriocin. Bacteriocin strain R-55 showed the highest activity against S. aureus, with an average inhibition zone of 8.43 mm. The molecular weight of the purified isolated bacteriocin from the R-55 strain was 14.4 kDa. Bacteriocin obtained from St. faecalis subsp. liquefaciens R-55 is a promising natural preservative to prevent the growth of S. aureus as foodborne pathogens.

  • Berberis crataegina DC. as a novel natural food colorant source: ultrasound-assisted extraction optimization using response surface methodology and thermal stability studies Original Article

    DEMIRCI, Mehmet; TOMAS, Merve; TEKIN-ÇAKMAK, Zeynep Hazal; KARASU, Salih

    Resumo em Inglês:

    Abstract This study aimed to investigate the potential use of anthocyanin of Berberis crataegina DC. as a natural food coloring agent in the food industry. For this aim, the ultrasound-assisted extraction (UAE) method was performed to extract anthocyanin of Berberis crataegina DC. The effect of ultrasound power (X1: 20-100%), extraction temperature (X2: 20-60 °C), and time (X3: 10-20 min) on TPC and TAC of Berberis crataegina DC. extracts were examined and optimized by applying the Box–Behnken experimental design (BBD) with the response surface methodology (RSM). The influence of three independent variables and their combinatorial interactions on TPC and TAC were investigated by the quadratic models (R2: 0.9638&0.9892 and adj R2:0.9171&0.9654, respectively). The optimum conditions were determined as the amplitude level of 98%, the temperature of 57.41 °C, and extraction time of 13.86 min. The main anthocyanin compounds were identified, namely, Delphinidin-3-O-galactoside, Cyanidin-3-O-glucoside, Cyanidin-3-O-rutinoside, Petunidin-3-O-glucoside, Pelargonidin-3-O-glucoside, and Peonidin-3-O-glucoside. The anthocyanin degradation showed first-order kinetic, degradation rate constant (k), the half-life values (t1/2), and loss (%) were significantly affected by different temperatures (P < 0.05). Higher degradation (k) in anthocyanin content was observed at 90 °C. This study suggested that UAE is an efficient method for the extraction of TPC and TAC from Berberis crataegina DC.

  • Physicochemical and sensory evaluation of greek style yoghurt with bovine colostrum Original Article

    SILVA, Emerson Gabriel dos Santos Oliveira; ANAYA, Katya; BEZERRA, Maria de Fátima; MACÊDO, Cláudia Souza; URBANO, Stela Antas; BORBA, Luís Henrique Fernandes; BARBOSA, Idiana de Macedo; RAMALHO, Heryka Myrna Maia; CIPOLAT-GOTET, Claudio; GALDINO, Alyne Batista da Silva; OLIVEIRA, Juliana Paula Felipe de; RANGEL, Adriano Henrique do Nascimento

    Resumo em Inglês:

    Abstract This study aimed to develop Greek style yoghurts with the addition of bovine colostrum. Four yoghurt formulations were produced with different colostrum content (0%, 10%, 20% and 30%). The fat, protein, total solids, ash, retinol levels were quantified as well as the colour was measured. A sensory analysis was conducted with 103 untrained panelists, evaluating the attributes of appearance, aroma, consistency, flavour, overall acceptance and the purchase intention. Colostrum addition increased the fat and protein levels in the yoghurt formulations. The Greek style yoghurts with bovine colostrum reached sensory acceptance above 70% for all attributes.

  • Rocket seed (Eruca sativa Mill) gum: physicochemical and comprehensive rheological characterization Original Article

    KUTLU, Gözde; AKCICEK, Alican; BOZKURT, Fatih; KARASU, Salih; TEKIN-CAKMAK, Zeynep Hazal

    Resumo em Inglês:

    Abstract This study aimed to determine the physicochemical and rheological characterization of Rocket seed gum (RSG) as a plant-based natural gum. Moisture, ash, protein, monosaccharide composition, and pH value were determined. Mannose and galactose were the main monosaccharides with a ratio of (mannose/galactose) 1.52. The absorptions at wavenumber 2855 cm-1 and 2922 cm-1 indicate the presence of galactose and arabinose. RSG showed shear-thinning flow behavior at all concentrations. The K value of the RSG ranged between 0.24 and 6.31 Pa.sn and significantly increased with increased gum concentration. Hysteresis area was found 11.53-183.23 and increased with increasing gum concentration. The percentage recovery for the G′ was significantly affected by gum concentrations and found as 42.54-81.20. RSG showed a solid-like structure, the storage modulus (G′) was higher than the loss modulus (G′′) in all frequency range. G′ and G′′ value increased with increased RSG concentration. The physicochemical and rheological characterization indicated that RSG could be evaluated as thickeners and gelling agents in the food industry.

  • Carcass characteristics, meat quality and composition of lambs finished in cultivated pastures Original Article

    ARAÚJO, Cynthia Gabriela Fernandes de; COSTA, Marcone Geraldo; DIFANTE, Gelson dos Santos; EMERENCIANO NETO, João Virgínio; GURGEL, Antonio Leandro Chaves; COSTA, Carolina Marques; ARAÚJO, Itânia Maria Medeiros de; SILVA, Maria Gabriela da Trindade; MEDEIROS, Mariana Campelo

    Resumo em Inglês:

    Abstract Thirty-two Santa Inês male lambs, not castrated, were distributed in a randomized block design to evaluate the effects of different tropical forage cultivars (two Panicum maximum (Syn. Megathyrsus maximus): Aruana and Massai, and two Brachiaria brizantha (Syn. Urochloa brizantha) Marandu and Piatã) on carcass characteristics, quality, physical composition, and meat chemistry. The data were subjected to an analysis of variance, and the means compared using the Tukey test at 5% significance. There was no effect of cultivars on body weight, slaughter weight, and biometric measurements of the carcass. The Aruana and Piatã cultivars provided higher weights of hot and cold carcasses when compared to the Massai and the Marandu had no significant differences compared to the others. The animals kept in the pasture of the Aruana cultivar showed higher shank yields. However, forage cultivars did not affect the ribeye area or subcutaneous fat thickness. There was also no effect of cultivar on pH, temperature, cooking losses, cooling losses, and meat shear strength. The cultivars did not change the quality and composition of the meat. However, the Aruana, Piatã, and Marandu cultivars were the ones that provided higher carcass weights and ham yields.

  • Effect of α-cyperone-containing serum on H2O2-induced oxidative stress of ovarian granulosa cell apoptosis in rats Original Article

    HU, Liping; CHEN, Li; CHEN, Meijing

    Resumo em Inglês:

    Abstract Objective The paper investigated the effect and mechanism of α-Cyperone-containing serum on H2O2-induced oxidative stress in ovarian granulosa cell apoptosis in rats. Methods: Female SD rats of 21-25 days old were obtained. Mechanical separation and trypsin digestion method were used to collect rat ovarian granulosa cells. H2O2 of 50 μM, 100 μM, 200 μM, 500 μM, and 1000 μM were applied to intervene in ovarian granulosa cells. CCK-8 method was employed to screen appropriate drug concentration and establish rat ovarian granulosa cell oxidative stress model. 5%, 10%, and 20% drug-containing serum intervention were performed, CCK-8 method was used to screen serum concentration and intervention time. 200 nm, 400 nm, and 800 nm JNK signaling pathway inhibitor SP600125 were used to intervene with oxidatively stressed ovarian granulosa cells, and CCK-8 method was applied to screen the appropriate concentration. Ovarian granulosa cells in the logarithmic growth phase were randomly divided into the blank group, the H2O2 intervention oxidative stress model group (the model group), the drug-containing serum group, and the JNK pathway inhibitor group. After intervention, the laser confocal microscope was used to observe the expressions of intracellular ROS, and the average optical density of each group was compared. The laser confocal microscope was used to observe TUNEL staining, and the apoptosis rate of each group was compared. Western blot was used to detect the expressions of p-JNK, Bax, and caspase-3 proteins. Results: 200 μM H2O2 was used to induce ovarian granulosa cell model of oxidative stress. The optimal concentration of drug-containing serum was 10%, and the intervention time was 24 h. The intervention concentration of JNK signal pathway inhibitor SP600125 was 800 nm. Compared with the blank group, the average optical density of intracellular ROS and apoptosis rate increased in the model group, the drug treatment group, and the JNK pathway inhibitor group. Compared with the model group and the JNK pathway inhibitor group, the intracellular ROS expression and apoptosis rate of the drug group decreased. The Western blot expressions of p-JNK, Bax, and caspase-3 proteins in the model group were higher than that of the blank group, the drug administration group, and the JNK pathway inhibitor group. Conclusion: The serum containing α-Cyperone may inhibit the ROS-JNK signaling pathway and reduce the H2O2-induced oxidative stress ovarian granulosa cell apoptosis.

  • Effects of egg parts addition on colour, textural and sensory properties of block-type melted cheese: a case study Original Article

    ÇAVUŞ, Mustafa; YURT, Bayram; CANKURT, Hasan

    Resumo em Inglês:

    Abstract In this study, by the addition of chicken egg the production possibilities of the block-typed processed cheese and the changes that occur on the various properties due to the storage of the produced cheese were analyzed. Before the blanching, three different parts of the egg; albumen, yolk and whloe egg were added to the processed cheese formulation. The cheeses were analyzed on the first, 15th, 30th and 60th days. The physico-chemical, textural and sensory characteristics of the cheese samples were tested. It was determined out of the obtained results that the use of the chicken egg was decreased in the values of L*, a* and b*. According to the texture results, the control sample stood out to be the cheese type that has the highest hardness. Of all the parameters, the sample with yolked-cheese got the highest point according to the results of the sensory evaluation. The use of yolk affected positively both the structure and the appearance. At the end of this study, it is found out that the use of chicken egg in the production of the block-typed processed cheese did not cause any drawback in terms of both production process, shelf life and from the sensory point.

  • Antioxidant activity, sensory analysis and acceptability of red fruit juice supplemented with Brazilian green propolis Original Article

    LOPES, Géssica Aparecida; FIDELIS, Priscila Cardoso; ALMEIDA, Bruno Moura de; ALMEIDA, Jane José; IENTZ, Gislaine de Almeida Santana; BINDA, Nancy Scardua; TEIXEIRA, Arthur Ferrari; VIEIRA-FILHO, Sidney Augusto; CALIGIORNE, Rachel Basques; SAÚDE-GUIMARÃES, Dênia Antunes; BRUMANO, Maria Helena Nasser; FIGUEIREDO, Sônia Maria de

    Resumo em Inglês:

    Abstract In this work were determining the total phenolic content, total flavonoids and antioxidant capacity in formulations of red fruit juice supplemented with different concentrations of aqueous extract of Brazilian green propolis. And, also was investigate the formulation sensory acceptance by volunteers’ consumers. The addition of propolis to red fruit juice increased the content of total phenolic compounds and flavonoids, enhanced the antioxidant activity of the final product as assessed by radical scavenging DPPH and ABTS and FRAP methods, and no negative effect on consumer taste. All red fruit juice formulations containing propolis presented significant results through overall acceptability test and were approved in relation to purchase intent by the volunteer consumers. Formulation F3 (6.1 mg.mL-1) showed the best results. The antioxidant activity increment was proportional to the concentration of aqueous green propolis extracts added to the juice. The positive purchase intention reached up 64.75% of participants' acceptance. A new, sugar-free drink with pleasurable sensory and functional properties, combined with health benefits, has been obtained.

  • In vitro evaluation of probiotic bacteria and yeast growth, pH changes and metabolites produced in a pure culture system using protein base products with various added carbon sources Original Article

    KAREENA, Asrof; SIRIPONGVUTIKORN, Sunisa; USAWAKESMANEE, Worapong; WICHIENCHOT, Santad

    Resumo em Inglês:

    Abstract This study was designed to evaluate the changes number of cells of the two selected probiotic bacteria, B. longum TISTR2195 and L. plantarum TISTR1465, and yeast S. cerevisiae TISTR8656. The microorganisms were cultured in two types of media, namely selective media and protein base model. Selective media were divided into 4 sub-groups: with 2% glucose added as a positive control (i), inulin (ii), fructo-oligosaccharide (FOS) (iii), and without added carbon source as negative control (iv). Protein base media had chicken egg and coconut juice, baker’s yeast and potassium chloride (i), with 9% FOS (ii), or inulin (iii), or 7.34% whey protein (iv) to verify growth. All the probiotics were able to utilize inulin and FOS to growth. The numbers of cells increased with incubation time. However, L. plantarum produced an acidic in the selective culture medium significantly. Protein based with FOS and inulin added supported all probiotics growth. In addition, acetic acid content was the highest among short-chain fatty acids (SCFAs) produced. B. longum produced acetic acid very fast within 24 h. L. plantarum cultured in inulin added provided the peak level of acetic acid at 72 h. However, S. cerevisiae tended to decrease the SCFAs with incubation time.

  • Drying kinetics of araticum (Annona crassiflora) epicarp Original Article

    ATAIDES, Iva Manoela Rocha; OLIVEIRA, Daniel Emanuel Cabral de; FERREIRA JUNIOR, Weder Nunes; RESENDE, Osvaldo; QUEQUETO, Wellytton Darci

    Resumo em Inglês:

    Abstract Araticum (Annona crassiflora) fruits have relevant characteristics for industrialization, a characteristic aroma and a slightly acidic flavor, with relevant amounts of vitamins A, C, B1 and B2. The objective of this study was to fit different mathematical models to the experimental data, evaluate the effective diffusion coefficient and determine the activation energy for the araticum epicarp subjected to different drying conditions. The epicarps of araticum fruits were dried at temperatures of 40, 50, 60 and 70 °C. Midilli, Logarithmic and Two Terms models can be used to represent the drying of araticum epicarp, and the Two Terms model was selected according to the Akaike Information Criterion (AIC) and Schwarz’s Bayesian Information Criterion (BIC). The linear model satisfactorily represented the effective diffusion coefficient as a function of drying temperature. In the evaluation of enthalpy, entropy and Gibbs free energy, both enthalpy and entropy tend to decrease when temperature increases. The higher the temperature used for drying of araticum epicarp, the lower the value of diffusivity, i.e., the lower the resistance to water removal.

  • Rheological, textural, and sensory properties of non-fat yogurt containing cress (Lepidium sativum) seed gum and various starches Original Article

    HUSSAIN, Shahzad; MOHAMED, Abdellatif Abdelhakim; ALAMRI, Mohamed Saleh; SALEH, Ali; IBRAHEEM, Mohamed Abdrabo; ABDO QASEM, Akram Ahmed; SHAMLAN, Ghalia; ABABTAIN, Ibrahim Abdullah

    Resumo em Inglês:

    Abstract This study evaluated the effects of cress (Lepidium sativum) seed gum (CG) and various starches on the viscosity, viscoelasticity, texture, syneresis, and sensory quality of non-fat yogurt after up to 7 days in cold storage. Yogurt was prepared with CG alone or in combination with one of four different starches: sweet potato (Ipomoea batatas; SPS), chickpea (Cicer arietinum; CPS), corn (Zea mays; CS), or Turkish bean (Phaseolus vulgaris; TBS). All the yogurt samples had pseudoplastic propertie (n < 1) irrespective of the storage time, while samples containing CG with SPS or CPS had the highest consistency coefficients (k) at 0 and 7 days, respectively. The sample containing CG with CPS also had the highest elastic modulus (G’), irrespective of the storage time, suggesting the formation of a solid-like gel. The addition of CG alone or in combination with any of the starches conferred significant firmness to the yogurt samples, while the addition of CG together with starch significantly reduced wheying-off and improved the sensory acceptability compared with the control.

  • Valorization of roasted longan stone in production of functional biscuits with high antioxidant activity and dietary fiber Original Article

    BÖLEK, Sibel

    Resumo em Inglês:

    Abstract Being waste products of the food industry, longan stones can be a promising functional food ingredient owing to their high fiber content, nutrients and antioxidative properties. Biscuits were enriched with roasted and unroasted longan stone powder. The longan stones were roasted at 170 °C for 5, 15, and 25 min by using a fluidized bed roaster. Longan stone powders were incorporated in wheat flours at different concentrations. Biscuits were obtained with higher fiber content (5.72 ± 0.03%) and lower fat content (12.50 ± 0.02%) compared to the control biscuits. Antioxidant activity (51.18 ± 0.02% inhibition) and total phenolic contents (394.61 ± 0.63 mg GAE/100 g) of the biscuits increased significantly as the roasting degree of added longan stone powder increased (p≤0.05). Biscuits enriched with longan stone powder roasted during 15 minutes took higher sensory scores than control biscuits and biscuits enriched with unroasted longan stone powder. The roasting process increased the acceptability of addition longan stone powder.

  • Qualitative and quantitative analyses of aconite alkaloids in Aconiti kusnezoffii Radix, and NO inhibitory activity evaluation of the alkaloid extracts Original Article

    LI, Qin-Yu; WU, Bo; GONG, Xue; WANG, Wen-Shuo; ZHU, Jia-Xin; ZHANG, Chun-Hong; ZHANG, Na

    Resumo em Inglês:

    Abstract Aconiti kusnezoffii Radix (Caowu), a traditional Chinese medicine and Mongolian medicine, has been commonly used owing to its analgesic and anti-inflammatory effects. Here, we performed a qualitative analysis of aconite alkaloids (AAs) in raw and processed Aconiti kusnezoffii Radix by ultra-high-performance liquid chromatography (HPLC) electrospray ionization-tandem mass spectrometry. Furthermore, we quantified benzoylaconine, benzoylmesaconine, benzoylhypaconine, aconitine, mesaconitine, and hypaconitine in raw and processed Aconiti kusnezoffii Radix using a HPLC system coupled with a diode array detector. The analysis of AA fragmentation patterns in positive electrospray ionization mode revealed 155 AAs, including 6 with unambiguous identities, 109 with putative assignments, and 40 unknown compounds. Additionally, lipopolysaccharide-treated RAW264.7 macrophages were used to evaluate the anti-inflammatory properties of the alkaloid extracts of Aconiti kusnezoffii Radix. Importantly, alkaloid extracts of Aconiti kusnezoffii Radix at three different concentrations exhibited protective effect against lipopolysaccharide-induced inflammation. Thus, the proposed method can be used not only for the qualitative and quantitative analyses of Aconiti kusnezoffii Radix, but also for evaluating other Aconitum spp. Our study lays a foundation for the clinical application of poisonous Aconitum.

  • Extraction of baicalin from Scutellaria baicalensis Georgi and its alleviative effect on acute respiratory distress syndrome in rats Original Article

    BAO, Hongju; ZHAO, Daguo; DU, Xianrong

    Resumo em Inglês:

    Abstract In this study baicalin was extracted from Scutellaria baicalensis Georgi and applied to alleviate the acute respiratory distress syndrome (ARDS) in rats. The baicalin with 89.53% purity was successfully extracted from Scutellaria baicalensis Georgi. Sixty-five rats were randomly divided into control, model and low-, middle- and high-dose baicalin groups. The oleic acid-induced ARDS model was established in model and baicalin groups. The low-, middle- and high-dose baicalin groups were treated with 100, 200 and 400 mg/kg baicalin, respectively. After 3 h from treatment, compared with model group, in baicalin groups the arterial oxygen partial pressure and oxygenation index were obviously enhanced, the left lung ratio wet weight to dry weight and number of neutrophil, total protein content, tumor necrosis factor α, interleukin 1β and interleukin 6 levels in bronchoalveolar lavage fluid were significantly decreased, and the lung tissue high-mobility group box-1 (HMGB1) and nuclear factor kappa B (NF-κB) p65 protein expression levels were significantly decreased. In conclusion, baicalin may alleviate the ARDS in rats by reducing the inflammatory response via inhibiting the HMGB1/NF-κB signal pathway.

  • Study on Forsythin promoting apoptosis of laryngeal carcinoma cells by regulating miRNA-1469 Original Article

    Guo, Zhaomeng; Zhao, Peng; Zhu, Xiaojia; Wen, Futang; Liu, Jiangqi; Qiu, Shuqi

    Resumo em Inglês:

    Abstract Objective The paper aimed to explore the mechanism of Forsythin regulating miRNA expression in laryngeal carcinoma cells, and to clarify the molecular biological mechanism of Forsythin regulating miRNA to promote the apoptosis of laryngeal carcinoma cells, providing theoretical and experimental basis for clinical application of Forsythin as an anti-laryngeal cancer treatment drug. Methods: A miR-1469 low-expression laryngeal carcinoma cell line was established. Western blot and flow cytometry were applied to detect the effect of Forsythin on cell apoptosis. Western blot was employed to detect the effects of Forsythin on P53 protein, P53 low expression, and P53 overexpression in laryngeal carcinoma cells, as well as the effects on overexpression of miRNA-1469, and on double low expression of P53 and Mcl1. Real-time PCR method was used to detect the effect of miR-1469 on p53 low expression in laryngeal carcinoma cells. Results: Flow cytometry detection of cell apoptosis showed that, after the cells with low miR-1469 expression were treated with Forsythin, the apoptosis rate was significantly reduced. Western blot detection showed that, compared with the Control group, the expression level of miR-1469 was significantly reduced after Forsythin administration in Hep2 cells with low expression of P53. Compared with the idle Control group, the apoptosis level of laryngeal carcinoma cells in Hep2 cells with low expression of P53 was significantly reduced. In Hep2 cells transfected with P53 overexpression plasmids, apoptosis level of laryngeal carcinoma cells increased. Compared with the idle Control group, the apoptosis level of laryngeal carcinoma cells in the single-transformed P53 shRNA group decreased, while the apoptosis level of the double-transformed miR-1469 mimic+P53 shRNA group increased again. After drug treatment, the apoptosis level of the single-transformed P53 shRNA group decreased, while the apoptosis level of the double-transformed Mcl1 shRNA+P53 shRNA group increased again. Conclusion: Forsythin can promote the apoptosis of laryngeal carcinoma cells by up-regulating the expression of miR-1469 and then down-regulating the expression of Mcl1. The drug can up-regulate the expression of miR-1469 by elevating the expression of P53. miR-1469 can promote the apoptosis of laryngeal carcinoma cells by inhibiting the expression of its downstream target gene Mcl1.

  • Phenolic content, antioxidant and antifungal activity of jackfruit extracts (Artocarpus heterophyllus Lam.). Original Article

    CHAVEZ-SANTIAGO, Joaquín Omar; RODRÍGUEZ-CASTILLEJOS, Guadalupe Concepción; MONTENEGRO, Gloria; BRIDI, Raquel; VALDÉS-GÓMEZ, Héctor; ALVARADO-REYNA, Sofía; CASTILLO-RUIZ, Octelina; SANTIAGO-ADAME, Rubén

    Resumo em Inglês:

    Abstract Jackfruit (Artocarpus heterophyllus Lam.) is a fruit of tropical and subtropical zones of the world, is an important source of phytochemicals (phenolic acids, flavonoids and tannins). Several studies have associated phytochemicals with antioxidant and antimicrobial properties. The objective of this work was to analyze the polyphenolic content, the antioxidant and antifungal properties of jackfruit extracts on phytopathogenic fungi. Two phenolic extracts of jackfruit of different maturity level (J1-J2) were used. The total polyphenol content (TPC) was determined by Folin-Ciocalteu method and total flavonoids (TFC) by the aluminum chloride method, the free radical trapping potential was measured using FRAP and ORAC methods. The results showed a TPC of 844 and 1,178 mgEAG/100 g and TFC of 37 and 68 mgQE/100 g, of dry jackfruit, the antioxidant potential analysis by FRAP was 7,575 and 8,691, by ORAC was 13.369 and 14.728 µmol Trolox/100 g, of dry jackfruit for J1 and J2 respectively. Additionally, it was observed that the phenolic extracts of jackfruit reduced the mycelial growth of: Penicillium digitatum (20-14%), Geotrichum candidum (56-55%), Aspergillus niger (72-67%) and Botrytis cinerea (100%-100%) for J1 and J2 respectively. We conclude that regardless of the degree of maturity, jackfruit has antioxidant and antifungal properties on phytopathogens important in agriculture.

  • How ice cream manufactured with concentrated milk serves as a protective probiotic carrier? An in vitro gastrointestinal assay Original Article

    CAMELO-SILVA, Callebe; BARROS, Eulália Lopes da Silva; VERRUCK, Silvani; MARAN, Bruna Marchesan; CANELLA, Maria Helena Machado; ESMERINO, Erick Almeida; SILVA, Ramon; PRUDENCIO, Elane Schwinden

    Resumo em Inglês:

    Abstract The skimmed milk was previously concentrated by the block freeze concentration and, thus, used in the manufacture of an ice cream sample with Bifidobacterium BB-12 addition. This sample was compared with two control samples, one ice cream manufactured with skimmed milk, and the other an MRS broth, which supplies an excellent base for comparison of the bacterial survival. All three samples were submitted to the in vitro gastrointestinal assays from the mouth to the large intestine. The initial Bifidobacterium BB-12 viable cell count (> 8 log CFU/g or mL) of both ice cream samples ensured their classification as probiotic products. This behavior was noted during all in vitro steps (from the mouth until the colon). From the mouth to the ileum was observed that both ice creams showed a slight oscillatory probiotic count. For the ice cream manufactured with concentrated milk, it was observed a high bifidobacteria protective effect in the descending colon, with probiotic viable cells count and recovery rate values equal to 9.88 log CFU/g and 112.02%, respectively. Finally, it was possible to conclude that as well as the ice cream with milk, the concentrated milk served as a succesful probiotic carrier.

  • Increased total polyphenol content, antioxidant capacity and γ-aminobutyric acid content of roasted germinated native Thai black rice and its microstructure Original Article

    MONGKONTANAWAT, Naruemon; UEDA, Yuto; YASUDA, Shin

    Resumo em Inglês:

    Abstract The effects of roasting on the colour parameters, anthocyanin content, total polyphenol content, antioxidant activity, γ-aminobutyric acid (GABA) content, and the microstructure of germinated Thai black rice (GTBR: non-waxy) and germinated Thai black sticky rice (GTBSR: waxy) were appraised. The results revealed that both types of roasted germinated Thai black rice showed an increase in all lightness (L*), redness(a*) and yellowness (b*). For the chemical properties, only the concentration of anthocyanin slightly decreased, whereas the total polyphenol content, ABTS+ radical scavenging activity, and GABA content markedly increased after roasting. Moreover, images of a scanning electron microscope (SEM) displayed that both germinated black rice grains became more compact and had a tight shape in the surface structure. Additionally, small pores were found in the GTBR and large pores were present in the GTBSR rice kernel when compared with the unroasted black rice in the internal structure. Together,the roasting process was capable of enhancing the GABA and phenolic contents, and antioxidative capacity in both the GTBR and GTBSR.

  • Effect of gelatin-based active coatings formulated with rosemary extract on quality of cold stored meatballs Original Article

    TORUSDAĞ, Gülşen Berat; GÜMÜŞ, Sümeyra; BORAN, Gökhan

    Resumo em Inglês:

    Abstract Meatballs were coated by gelatin-based mixes incorporated with potassium sorbate and rosemary extract. Coated samples were evaluated by free fatty acids (FFAs), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) content. In addition, texture profile analysis (TPA) was performed to evaluate the textural features of meatballs. Uncoated sample as control along with 3 other samples coated by different formulations were stored in zipped plastic bags at +4 °C for 10 days. No significant difference was observed between samples regarding FFA and TBARS although coating with potassium sorbate showed suppressive effect on TVB-N initially. The starting pH of meatball was 6.22 and the coatings generally limited the change in pH compared to the control. Although significant differences in color were observed due to the color of coating itself, the coatings limited the variations in color to some extent. Other quality parameters were not improved much with the studied formulations. It is concluded that active edible coatings might be utilized in muscle foods for preservation and shelf-life extension if appropriately formulated and applied. Comprehensive studies are needed to determine the performance of carrier polymers in release of active ingredients and suitable formulations for every single group of food.

  • Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-11 accompanied with inulin Original Article

    BURAN, İlkay; AKAL, Havva Ceren; OZTURKOĞLU-BUDAK, Sebnem; YETISEMIYEN, Atila

    Resumo em Inglês:

    Abstract In this study, synbiotic kefir types were produced by the addition of probiotic bacteria and prebiotics to cow and goat milk. Commercial DVS kefir cultures, Lactobacillus acidophilus LA-5, Bifidobacterium bifidum BB-11 as probiotic cultures and inulin as prebiotic for the production of the kefir samples. The effect of the different probiotics and prebiotic on some characteristics of kefir made from cow and goat milk was investigated. Titratable acidity, tyrosine content, volatile components and sensory properties of samples were examined on the 1st, 7th, 14th and 21st day of storage. According to the results, titratable acidity and tyrosine amount in kefir increased during the storage period. There was a gradual increase in the acetaldehyde value of kefir made from cow milk during the storage period, whereas there were no regular changes obtained in the kefir produced from goat milk. However, the diacetyl content varied in all the synbiotic products during storage. The total acceptability results showed that the synbiotic kefir made from cow milk was more preferred to the one made from goat milk.

  • Nutrient evaluation of the seed, pulp, flesh, and peel of spaghetti squash Original Article

    LI, Yang; S RAMASWAMY, Hosahalli; LI, Jiajia; GAO, Yuexia; YANG, Chenyu; ZHANG, Xiaorong; IRSHAD, Ahmad; REN, Yamei

    Resumo em Inglês:

    Abstract The objective of this study was to evaluate the chemical composition of the seed, pulp, flesh, and peel of spaghetti squash (SS) in order to assess its nutritional and health benefits. Results showed that several of the following nutrients were found in significant amounts in different parts of SS: fat, protein, amino acids like cystine, vitamins, and mineral elements like selenium in the seeds; vitamin C and trigonelline in the flesh; and calcium and tartronic acid in the peel. Analysis of the index of nutritional quality for Ca, P, K, Na, Fe, Zn, VA, VB1, VB2, VC, non-fiber carbohydrate, protein, fat, and dietary fiber revealed that the SS seed, pulp, flesh, and peel are excellent sources of protein, dietary fiber, vitamin C, and minerals. The seed was a source of several nutritional components that could improve the growth and development in children, the flesh contained components that help to maintain blood glucose stability and assist hypoglycemic function, and the peel contributes calcium and weight-loss products to help increase bone density and reduce weigh respectively. These results suggest that spaghetti squash makes a source of valuable nutraceuticals.

  • Extraction and purification of oridonin from Rabdosia rubescens and its protective effect on intracerebral hemorrhage-induced brain injury in rats Original Article

    LI, Tie; WANG, Xueyan; DONG, Kun

    Resumo em Inglês:

    Abstract Oridonin was extracted and purified from Rabdosia rubescens and its protective effect on intracerebral hemorrhage (ICH)-induced brain injury in rats was investigated. The rats were divided into sham, model, low-dose oridonin, middle-dose oridonin and high-dose oridonin groups. The ICH-induced brain injury model was established in latter four groups. After modeling, the low-, middle- and high-dose oridonin groups were treated with 10, 20, and 40 mg/kg oridonin at 2h and 24 h after modeling, respectively. Results showed that, after 48 after modeling, compared with model group, in middle- and high-dose oridonin groups the modified Neurological Severity Score was significantly decreased (P < 0.05), the brain water content was significantly decreased (P < 0.05), the brain tissue tumor necrosis factor α, interleukin 1β, interleukin 6 and nuclear factor-kappa B (NF-κB) p65 protein levels were significantly decreased (P < 0.05), and the brain tissue erythroid 2-related factor 2 (Nrf2) and heme oxygenase 1 (HO-1) protein levels were significantly increased (P < 0.05). In conclusion, oridonin from Rabdosia rubescens can mitigate the ICH-induced brain injury in rats. The mechanism may be related to its reduction of inflammatory response and oxidative stress by inhibiting NF-κB inflammatory pathway and promoting Nrf2/HO-1 antioxidant pathway in brain tissues.

  • MiR-206 is involved in neuroprotective effects of Dexmedetomidine in H2O2-induced SK-N-SH cells by targeting ANXA1 Original Article

    ZHU, Pin; ZHANG, Xiaobao; CHENG, Zhi; YANG, Qianqian; LUAN, Hengfei; WANG, Zhiping

    Resumo em Inglês:

    Abstract This study focused on exploring the neuroprotective role of Dexmedetomidine (DEX) and miR-206 in H2O2-induced SK-N-SH cells. First, we dectected the cell viability, apotosis, oxidative stress and miR-206 expression in H2O2-treated SK-N-SH cells.Next, we examined above content in H2O2-induced SK-N-SH cells though DEX treatment. Besides, the level of cell viability, apotosis, oxidative stress were evaluated in H2O2-treated SK-N-SH cells transfected with miR-206 mimics and miR-206 inhibitor. Moreover, the target gene of miR-206 were predicted and verifed by binformatics tools and luciferase reporter assay. These data indicated that H2O2 evoked the apotosis, oxidative stress and inhibition of miR-206 expression in SK-N-SH cells in a dose manner. Besides, DEX attenuated H2O2-induced oxidative damage, apotosis and promoted miR-206 expression in SK-N-SH cells. Moreover, overexpression of miR-206 augmented the cell viablity as well as suppressed apotosis and oxidative stress in H2O2-induced SK-N-SH cells, while down-expression of miR-206 showed opppsite effects. Further, Annexin A1 (ANXA1) was verified as a directly target of miR-206, and over-expression of ANXA1 could slack the neuroprotective effect of miR-206 in H2O2-induced SK-N-SH cells. DEX exerted neuroprotective effects on H2O2-treated SK-N-SH cells in vitro by negatively reguating ANXA1 expression via activation of miR-206.

  • Micronutrient requirements and effects on cellular growth of acetic acid bacteria involved in vinegar production Original Article

    SANTOS JÚNIOR, Vitório dos; NIZOLI, Érico; GALVAN, Diego; GOMES, Rodrigo José; BIZ, Guilherme; RESSUTTE, Jéssica Barrionuevo; ROCHA, Thais de Souza; SPINOSA, Wilma Aparecida

    Resumo em Inglês:

    Abstract This study aimed to verify the need for minerals and vitamins to increase the production of cell mass by acetic acid bacteria (AAB) isolated from the vinegar industry (086/06) and standard strain (Acetobacter aceti CCT 2565). Five minerals (Mo, B, Zn, Fe, and Mn) and eight vitamins (p-aminobenzoic acid, thiamine, niacin, pantothenic acid, pyridoxine, biotin, cyanocobalamin, and inositol) were tested in a fractional factorial design. To prepare the inoculum, different compositions of MYP (mannitol, yeast, and peptone) medium were tested. The most adequate medium was mannitol 25 g/L, yeast extract 0.625 g/L, and peptone 0.375 g/L. Through contour curves, it was determined that strain 086/06 needed supplementation with minerals Mo, B and Mn and vitamins p-aminobenzoic acid, pyridoxine and cyanocobalamin. Standard strain CCT 2565 needed supplementation of all minerals and vitamins studied, except inositol. The lower requirement of micronutrients for high cell multiplication of the 086/06 strain may be related to the adaptation of strain 086/06 to industrial production conditions.

  • Production of healthy mixed vegetable beverage: antioxidant capacity, physicochemical and sensorial properties Original Article

    PINTO, Daiane dos Santos; SILVA, Sandra dos Santos; FIGUEIREDO, Raimundo Wilane de; MENEZES, Fernando Lima de; CASTRO, Janevane Silva de; PIMENTA, Antônia Torres Ávila; SANTOS, João Evangelista de Ávila dos; NASCIMENTO, Ronaldo Ferreira do; GABAN, Socorro Vanesca Frota

    Resumo em Inglês:

    Abstract The present study aimed to develop and perform physicochemical and sensory analyses of new vegetable beverage with cashew nuts (C), brown rice, and prunes (P). Four formulations (F) were developed: F1: 3% C + 9% P; F2: 6% C + 9% P; F3: 3% C + 12% P; F4: 6% C + 12% P. All formulations had good acceptance with grades ranging from 6.14 to 7.23. Among formulations, F3 showed more promising from a functional and sensory point of view, since presented a higher content of oleic acid and antioxidant activity, and showed lower values for calories, lipids and viscosity compared to all other formulations. It was concluded that it was technically possible to develop an alternative vegetable beverage for those allergic to cow's milk, those with lactose intolerance, and people with obesity or cardiovascular and digestive problems.

  • Efficacy of pembrolizumab combined with anlotinib in 3 patients with advanced non-small cell lung cancer Original Article

    ZHU, Haoshuai; ZENG, Bo; ZOU, Jianyong; SU, Chunhua

    Resumo em Inglês:

    Abstract Non-small-cell lung carcinoma (NSCLC) is any type of epithelial lung cancer and accounts for about 85% of all lung cancers. Pembrolizumab, a PD-1 inhibitor, is approved to treat patients with advanced NSCLC. Anlotinib, a multi-target tyrosine kinase inhibitor, is approved in China for treating patients with advanced NSCLC with progression or recurrence after ≥ 2 lines of systemic chemotherapy. Whether pembrolizumab combined with anlotinib has synergistic effects on treating advanced NSCLC patients remains unclear. Here we reported that three cases of patients with advanced NSCLC had a good response and a long time of PR to pembrolizumab combined with anlotinib treatment, indicating that combined administration of pembrolizumab and anlotinib can be optional management for advanced NSCLC.

  • Effects of raw materials proportions on the sensory quality and antioxidant activities of apple/berry juice Original Article

    TAN, Chang; LI, Junxuan; XU, Chong; MENG, Hongwei; FENG, Ying

    Resumo em Inglês:

    Abstract In this study, response surface methodology (RSM) was used to study the effects of proportions of raw materials on the antioxidant activities of juices comprising mixtures of apples and berries (mixed juice; MJ). Among the four juices added, Acanthopanax sessiliflorus juice (ASJ) and its interaction with other juices had the most influence on the antioxidant activities. The MJ was optimized by blending 30% apple juice (AJ), 5% raspberry juice (RJ), 20% BJ, and 20% ASJ with 25% water. Sensory evaluation (SE) scores, scavenging rates of 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) in MJ were 89.67%, 64.80%, and 73.30%, respectively. The results of electronic tongue (e-Tongue) analysis show that the MJ reduced sourness, astringency and bitterness and improved sensory acceptance. Total phenolic content (TPC) and free radical scavenging activities in MJ was also increased compared with individual component juices. These findings should provide guidance for formulating new apple/berry compound juices.

  • Qilian Huaji decoction exerts an anti-cancer effect on hepatocellular carcinoma by upregulating miR-122 Original Article

    ZHOU, Yongsheng; ZHAO, Dan; JIANG, Xuejun; AN, Wen; GAO, Xiaoping; MA, Qingyong

    Resumo em Inglês:

    Abstract Qilian Huaji Decoction (QLHJD) is a mixture of 13 herbs. The aim of this study is to observe the efficacy of QLHJD against hepatocellular carcinoma (HCC). The H22 transplanted mouse models were established to explore the effect of QLHJD on HCC in vivo. QLHJD-containing serum (QCS) was prepared using traditional Chinese medicine serum pharmacology methods. After QCS treatment, cell proliferation, cell cycle and apoptosis in HepG2 cells were assessed by MTT and flow cytometry, respectively. miRNA expression profiles were determined using qPCR arrays. miR-122 was examined by qPCR in HCC tissue samples and cells. AKT3 protein expression was detected by Western blot. We found that QLHJD significantly inhibited the growth of H22 tumor and improve immune function in vivo. In vitro, QLHJD inhibited proliferation by inducing cell cycle arrest at the S phase, and induced apoptosis in HepG2 cells. The miRNA expression profiles were altered and the reduced miR-122 levels in HepG2 cell lines were up-regulated compared with control group, accompanied by a decrease in WNT1 expression. In conclusion, QLHJD could inhibit the growth of HCC by restoring the aberrant expression of miR-122, which may be one of the mechanisms whereby QLHJD exerts its effect on HCC.

  • Impact of processing and packages on bioactive compounds and antioxidant activity of Mangaba Jelly Original Article

    ZITHA, Elídio Zaidine Maurício; ARAÚJO, Ana Beatriz Silva; MACHADO, Patrícia da Silva; ELIAS, Heloísa Helena de Siqueira; CARVALHO, Elisângela Elena Nunes; VILAS BOAS, Eduardo Valério de Barros

    Resumo em Inglês:

    Abstract This study evaluated the impact of processing, packages (amber and transparent glass jars), and storage time on the stability of the bioactive compounds (total phenolic compounds and vitamin C), and antioxidant activity of mangaba jelly. Jelly processing, significantly (p < 0.05) decreased the bioactive compounds and antioxidant activity. The storage time, significantly (p < 0.05) influenced all the variables studied in this work, although they were not affected by packages. A significant decrease of the bioactive compounds and antioxidant activity was observed during the jelly storage. HPLC-DAD/UV-Vis analyses allowed to identify 10 phenolic compounds, including flavonoids and non-flavonoids, and among these, quercetin and catechin were the major compounds. After processing, all these compounds decreased significantly (p < 0.05), except for the gallic acid and the p-coumaric acid, which presented an increasing tendency. During jelly storage, only gallic acid, caffeic acid, catechin, and rutin were affected. Despite the reduction in the antioxidant activity and bioactive compounds studied, mangaba jelly retained good levels of them and may be considered a potential novel functional food.

  • Antioxidant, antimicrobial and antiproliferative activities of fungal metabolite produced by Aspergillus flavus on in vitro study Original Article

    ALMANAA, Taghreed N.; RABIE, Gamal; El-MEKKAWY, Rasha M.; YASSIN, Marwa A.; Saleh, Noha; EL-Gazzar, Nashwa

    Resumo em Inglês:

    Abstract Regarding to the defiance came upon scientists to output natural products with potent biological activity from cheap sources and in an attempt to recover the average of antiproliferative agents, the employment of fungal metabolite in creating a cordial proper process was a prerequisite. In the present results, fungal metabolites were detected by thin layer chromatography. One fungal isolate out of ten isolates bioassayed, was showed to have the most potent antioxidant, antiproliferative and antimicrobial activity; this fungal isolate was identified as belonging to Aspergillus flavus (A. flavus). Fungal extract of A. flavus showed a high free radical scavenging activity using Diphenyl-1-picrylhydrazyl (DPPH) scavenging % with low a concentration of IC50 and potent flavonoid content. The result of instrumental analysis using GC.Mass illustrates the presence of different potent products of A. flavus extract. In addition, A. flavus extract showed a promising antiproliferative activity. Inhibitory activity against Hepatocellular carcinoma cells was detected under these experimental conditions. This strategy can be further used to elicit new age drugs.

  • Hydroxysafflor yellow A from safflower (Carthamus tinctorius L.) prevents cerebral ischemia-reperfusion injury in rats Original Article

    WANG, Yunfeng; DU, Yuanmin; LI, Jin; XU, Kang

    Resumo em Inglês:

    Abstract In this study we extracted hydroxysafflor yellow A (HSYA) from safflower and investigate its preventive effect on cerebral ischemia-reperfusion injury (CIRI) in rats. HSYA with 89.78% purity was extracted from safflower. Ninety rats were divided into sham-operated, model, low-dose HSYA, high-dose HSYA and nimodipine groups. The CIRI model was established in latter three groups. After 30 min from ischemia beginning, the low-dose and high-dose HSYA groups were treated with 2 and 4 mg/kg HSYA via tail-vein injection, respectively. The nimodipine group was treated with 2 mg/kg nimodipine. Results showed that, at 24 h after ischemia, compared with model group, in high-dose HSYA and nimodipine groups the neurological symptom score was significantly decreased (P < 0.05), the brain water content was significantly decreased (P < 0.05), the brain infarction area percentage was significantly decreased (P < 0.05), the serum IL-6 and IL-1β levels were significantly decreased (P < 0.05), and the brain tissue phosphorylated p38 mitogen-activated protein kinase (p-p38 MAPK) and phosphorylated nuclear factor kappa B (p-NF-κB) p65 protein expression levels were significantly decreased (P < 0.05). In conclusion, HSYA can inhibit the p38 MAPK/NF-κB pathway and reduce the inflammatory response, thus exerting the preventive effect on CIRI in rats.

  • Effects of different stevia-to-onion ratios and heating temperatures on physicochemical and sensory attributes of onion-stevia hot water extracts Original Article

    YANG, Hae-Il; AMEER, Kashif; EUN, Jong-Bang

    Resumo em Inglês:

    Abstract Increased consumption of artificial and intense natural sweeteners have led to serious health implications and safety issues for intended consumers. Among all natural sweeteners, steviol glycosides (SGs: stevioside & rebaudioside-A) are popularly known as zero-caloric intense sweetening compounds of natural origin. Hot water extraction (HWE) is considered ecofriendly and less expensive, and HWE extracts are safe for human consumption as compared to organic solvents extraction. Onion (Allium cepa L.) and stevia (Stevia rebaudiana) were extracted using a single factor experimental approach to determine the optimal onion-stevia hot water extract (OSHE) extraction conditions. Physicochemical and sensory attributes of onion hot water extract (OHE) and OSHE extracted at varying stevia-to-onion ratios and temperatures were investigated. The results showed that total phenolic content (TPC) increased and total flavonoid content (TFC), L*, a* and b* values decreased with corresponding increases in stevia-to-onion ratio and extraction temperature. In contrast, total soluble solids increased with increase in onion-stevia ratio, whereas pH values declined with increasing temperature. Glucose was the most dominant organic sugar in OSHE followed by sucrose and fructose. In conclusion, OSHE obtained at 115 °C and 1:100 stevia-to-onion ratio (w/w) could be produced as a natural sweetener after concentration or drying and could be exploited in beverages and cooked foods without any deteriorating quality effects with improved thermal and pH stability and fermentation resistance. Furthermore, OSHE can be manufactured as a natural sweetener because it can be extracted at high temperature and pressure using stevia leaves with only the bound water content of onion without any additional moisture from external sources. As an eco-friendly alternative of expensive enzymatic digestion or organic solvent extraction.

  • Thoracic tuberculosis misdiagnosed as lumbar compression fracture and treated with percutaneous kyphoplasty (PKP): a case report and literature review Original Article

    SUN, Xiangran; YANG, Jian; YU, Ling; SHI, Yubo; GUO, Weichun

    Resumo em Inglês:

    Abstract Thoracolumbar tuberculosis is a common clinical disease. In this study, a 63 years old female patient had back pain after physical work. X-ray examination showed that the 8th thoracic vertebra was compressed. MR showed that the signal of the 8th thoracic vertebra was abnormal, and T2 showed an obviously high signal. Then, she was misdiagnosed as compression fracture of the thoracic spine at first diagnosis and treated with percutaneous balloon kyphoplasty (PKP) and the pain was gradually aggravated 3 months after the operation; then, lower extremity neurological symptoms began to appear. After that, she was finally diagnosed with tuberculosis of the thoracic spine and received surgery again and then the symptoms were ameliorated significantly, and the muscle strength of both lower limbs recovered. For patients with thoracolumbar compression fractures, we should fully understand the disease history of the disease and perform a detailed examination. The tuberculosis and even tumors should be considered to avoid misdiagnosis.

  • Can we reduce the interference of vitamin C and PH in urinalysis? Original Article

    FENG, Danqin; LIN, Jinbiao; CAI, Jianguo; CHEN, Xiaoli; YE, Huiming

    Resumo em Inglês:

    Abstract Urinalysis is often interfered by vitamin C and PH. This study was to evaluate the interference of vitamin C and PH in urinalysis, and minimize the risk to make the effective communication. 732 leftover urine samples in which the concentration of vitamin C was 0.0 mmol/L and either of the test-strip results (Glucose, Blood, Bilirubin, Leucocyte, Nitrite, Protein, Ketone) was positive that were collected. The interference test checked out using these leftover urine samples. When the chemical protein module was positive, the sulfosalicylic acid test performed to confirm the positive results. About 27% of urine samples were vitamin C positive. Adequate vitamin C would interfere with the chemical result of GLU, BIL, and BLD, but not KET, PRO, WBC, NIT (p-value < 0.05). False-positive protein occurred at any samples, but higher when urine PH is greater than or equal to 8.0. In summary, to minimize the risk of vitamin C and PH in urinalysis, the laboratory should pay more attention to its conditions. Also, do more to help guarantee the accuracy of the urinalysis results and to give more comments to doctors to achieve effective communication.

  • Oil chemical traits of kernels of different almond cultivars from China Original Article

    WANG, Qin; LIU, Fenglan; MENG, Jiangfei; MAO, Jinmei; ZHANG, Liuping; WANG, Jianyou

    Resumo em Inglês:

    ABSTRACT Traditional cultivars account for a large part of worldwide almond cultivars. However, the oil chemical traits of traditional almond cultivars in China remain unclear. Here, the oil chemical traits of four native and two traditional almond cultivars grown in China were determined. The content of unsaturated and monounsaturated fatty acids ranged from 93.02% to 93.29% and 75.24% to 77.98%, respectively. The tocopherol content varied between 25.15 and 18.37 mg/100 g. β-sitosterol content varied between 93.06% and 94.40%. VB1, VB2, VB3, and VB6 contents ranged from 0.11 to 0.23, 0.26 to 0.73, 370.00 to 1272.00, and 0.05 to 0.07 mg/100 g, respectively. The levels of squalene and phospholipids ranged from 131.20 to 274.80 mg/kg and 1.18 to 1.47 mg/g, respectively. These results indicated that the composition and content of fatty acids, tocopherols, sterols, VB1, VB2, VB3, VB6, squalene, and phospholipids in almond kernels were significantly different among the investigated cultivars.

  • The implications of organizational environment questionnaire for the assessment of occupational injury among medical workers Original Article

    HU, Xuan; CAI, Shu; LIN, Hong; XU, Jin-Dong; ZHAI, Jin-Guo; CAI, Wen-Zhi

    Resumo em Inglês:

    Abstract Organization environment has significant influence on occupational health among medical workers. In current study, based on previous established questionnaires, we constructed a new questionnaire to evaluate the effects of organizational environment on occupational injury of medical workers. In a large-scale of investigation, a total of 2350 medical workers from 54 hospitals in Zhuhai city, China, were surveyed by the new questionnaire, and 2111 (91.2%) questionnaires were used for final analysis. The average score of organization environment of medical workers questionnaire was 91.33 ± 21.95. We found that as compared with the average levels, medical workers have higher incidences of behavioral symptoms such as depressed mood, obsessional thinking, and anxiety and so on. We also demonstrated the questionnaire scores correlated with the incidence of occupational disease, occupational injuries and the scores of SCL-90, implying its potential application to objectively measure the conditions of medial safety of medical workers in China. In all, we concluded that organizational environment has important implications on the assessment of occupational health of medical workers.

  • Effect of increasing tannic acid addition to the diet on milk quality in the semiarid region Original Article

    MUNIZ, Ana Jaqueline Cavalcante; Gonzaga NETO, Severino; HENRIQUES, Lara Toledo; COSTA, Roberto Germano; QUEIROGA, Rita de Cássia Ramos do Egypto; SARAIVA, Carla Aparecida Soares; SOUZA, Carla Giselly de; RIBEIRO, Neila Lidiany

    Resumo em Inglês:

    Abstract The study aimed to evaluate the effect of adding tannic acid to the diet on the milk quality of cows. The five primiparous crossbred cows (Holstein x Zebu) were used, with about four years old, the average body weight of 420 ± 30 kg, 100 days of lactation initial average production of 18 ± 4 kg of milk/cow/day. The treatments consisted of increasing tannic acid (0; 1.3; 2.6; 3.9 and 5.2%) to replace corn bran in the diet, based on dry matter. The sensory attributes of odor had a significant effect (P < 0.05) of the inclusion of tannic acid in the diet. The odor attributes showed a lower average for the control treatment, and these attributes also showed orthogonal contrast, except the characteristic cow, that is, the control group differed from the treatments as the tannin was introduced, the attribute value became higher compared to the control group. The inclusion of 5.2% tannic acid in dairy cows’ diet promoted a slight variation in the taste of milk. However, it did not alter the quality or acceptance of this milk by consumers.

  • Comparison of free and bound volatile profiles of immature Litsea mollis fruits grown in five distinct regions of China Original Article

    LIANG, Miao; YANG, Yan; ZHENG, Fu-Ping; SUN, Bao-Guo; WANG, Xing-Ping; YU, Ai-Nong

    Resumo em Inglês:

    Abstract Immature Litsea mollis fruits (ILMFs) are widely used as cold appetizers and seasonings in China. The free and bound volatile components of ILMFs from five distinct regions of China were determined by gas chromatography-mass spectrometry (GC-MS) combined with headspace solid phase microextraction (SPME) in the present work. The results reveal sixty six free-form volatiles and fifty two bound-form volatiles in ILMFs and terpene hydrocarbons and oxygenated terpenes are the dominate components. In addition, sixty-seven volatile compounds are found in Litsea mollis fruit for the first time. The free α-pinene, eucalyptol, linalool, α,β-citral, geraniol and citronellal, and bound β-myrcene, α-citral, geraniol, citronellal and eugenol are the major odor contributors of ILMFs. Multivariate statistical analysis indicates that the free and bound volatiles profiles of ILMFs of Fujian and Guangxi in southern China are similar and those of Yunnan and Sichuan in southwestern China are similar. The odor profiles of all of the ILMFs are floral, fruity and herbaceous.

  • Antioxidant-rich Clitoria ternatea L. flower and its benefits in improving murine reproductive performance Original Article

    GOH, Shu En; KWONG, Phek Jin; NG, Chong Lee; NG, Wen Jie; EE, Kah Yaw

    Resumo em Inglês:

    Abstract C. ternatea is often used as a natural food colouring besides improving the aesthetic value of foods. It contains various antioxidants and bioactive compounds, which exert many functions, such as counteracting oxidative stress, anti-proliferative and anti-inflammatory activities. This study evaluated the antioxidant activity of C. ternatea flower extract and its protective effect on bisphenol A (BPA)-induced oxidative injury in female murine reproductive system. DPPH free radical scavenging activity (EC50 12.47 ± 2.96 mg/mL) and total phenolic content (4.59 ± 0.09 mg GAE/g) of C. ternatea flower extract were determined. Then, Institute Cancer Research (ICR) dams were administered with BPA and/or C. ternatea extract for six weeks to study on uterine histomorphology, percentage of pregnancy and offspring development. It was found that the uterus weight to body weight ratio from dam co-administered with BPA and C. ternatea was lower than dam treated with BPA alone, although no histopathological effect was found. However, the percentage of pregnancy and litter size from C. ternatea-fed group were both higher compared to BPA-fed dam. In conclusion, C. ternatea extract showed high antioxidant activity and exert potential protective effects against BPA on the reproduction performance in terms of improving the percentage of pregnancy and litter size.

  • A roasting method with sugar supplement to make better use of discarded tobacco leaves Original Article

    LI, Tian-Xiao; SHI, Feng-Cheng; LI, Pin-He; LUO, Cheng; LI, Dong-Liang

    Resumo em Inglês:

    Abstract Water soluble sugars play an important role in the flavors and irritations of the cigarette sensory quality and the low content of water soluble sugars in the discarded tobacco leaves was a huge obstacle for their application. To make better use of the discarded tobacco leaves, a novel roasting method with sugar supplement was developed to enhance the sugar contents and total flavor compounds (TFCs) of tobaccos. Three main factors in the roasting process namely the reaction time, reaction temperature, and glucose supplement were optimized by single factor methodology. A proper condition was established as reaction time of 10 min, reaction temperature of 140 °C, and glucose supplement of 30%, which was further optimized by the response surface method through a three-level-three-variable Box–Behnken design. Moreover, the flavor compounds of the roasted cut tobacco extracts were analyzed and their effects in cigarettes were also determined. All these results suggested that this simple and easy method could be used to make better use of discarded tobacco leaves.

  • Optimization of microwave-assisted extraction and the effect of microencapsulation on mangosteen (Garcinia mangostana L.) rind extract Original Article

    HIEW, Choi-Wen; LEE, Li-Juan; JUNUS, Silvara; TAN, Yen-Nee; CHAI, Tsun-Thai; EE, Kah-Yaw

    Resumo em Inglês:

    Abstract The effects of optimization of microwave-assisted extraction (MAE) and microencapsulation on the total xanthone content (TXC), total phenolic content (TPC), and antioxidant activity of mangosteen rind extract were studied. Response surface methodology (RSM) was employed with Box-Behnken design to generate fifteen optimization responses by incorporating three independent variables, namely soaking time, solvent-to-feed (S/F) ratio and extraction time. The highest extraction yield (19.43%) was obtained in the third response. TXC and TPC results fitted well, with high R-squared values (0.83-0.91), into the generated models, but not the antioxidant activity data. The interactive effects of S/F ratio and extraction time significantly increased the yields of TXC (46.62 mg α-mangostin/g crude extract) and TPC (46.30 mg gallic acid equivalent/g crude extract), but longer soaking time showed adverse effect. All the results obtained from the optimized models were validated using experimental data which showed desirability index of 0.88. The optimized parameters of MAE were established as 20:1 S/F ratio and 9 min extraction time, without soaking process. Despite the intact morphology of microcapsules observed, spray drying microencapsulation only preserved TXC partially (63.54%) but denatured more than 85% of TPC. Future investigation on the microencapsulation of mangosteen rind extract is required.

  • Association between fat taste sensitivity and diet quality in healthy male Turkish adults Original Article

    OZTURK, Elif Esra; DIKMEN, Derya

    Resumo em Inglês:

    Abstract The aim of this study was to evaluate the relationship between fat taste sensitivity, food intake and diet quality in 41 male adults, aged 19-54 years, without any eating disorders. Food consumption in five consecutive days was recorded to evaluate food intake, and diet quality was assessed by Health Dietary Indicator-2015. Fat taste thresholds were evaluated with 3-Alternative Forced Choice Methodology. The mean fat taste threshold of the hypersensitive and hyposensitive individuals were 1.48 ± 0.30 mM and 7.87 ± 0.61 mM, respectively. Hypersensitive individuals had lower energy, dietary fat, monounsaturated fatty acid, polyunsaturated fatty acid intake and energy rate from dietary fat (p<0.05). Health Dietary Indicator-2015 score was higher in hypersensitives than hyposensitives (p<0.05). Body weight, body mass index and waist circumference were lower in hypersensitive individuals (p<0.05). These findings show that fat taste sensitivity plays an important role in food intake and diet quality in individuals without eating disorders.

  • Extraction of breviscapine from Erigeron breviscapus and its effect on oxidative stress, inflammation, energy metabolism disorder and apoptosis in rats with uterine ischemia-reperfusion injury Original Article

    ZHAO, Yunxiu; ZHANG, Yongzhen; ZHANG, Yanyan; HAN, Bing; CHANG, Huan; BIAN, Aiping; ZHAO, Qian

    Resumo em Inglês:

    Abstract This work aimed to prepare breviscapine from Erigeron breviscapus and investigate its protection mechanism on uterine ischemia-reperfusion injury (UIRI) in rats. Breviscapine was extracted and separated from Erigeron breviscapus. Sixty female SD rats were randomly divided into sham-operated, model and breviscapine groups. The breviscapine group was treated with 5 mg/kg breviscapine for three days. Then, the UIRI model was established in model and breviscapine groups via uterine artery ischemia for 30 min followed by reperfusion for 60 min. At the end of reperfusion, compared with model group, in breviscapine group the uterine tissue superoxide dismutase activity was increased, and the malondialdehyde level was decreased; the uterine tissue tumor necrosis factor α, interleukin (IL)-1β and IL-6 levels were decreased, and the IL-10 level was increased; the uterine tissue adenosine triphosphate, adenosine diphosphate, adenosine monophosphate and total adenine nucleotides levels were increased; the uterine cell apoptosis rate was decreased, the Bcl-2 protein expression level was increased, and the Bax protein expression level was decreased. In conclusion, breviscapine from Erigeron breviscapus can reduce the oxidative stress, inflammatory reaction, energy metabolism disorder and apoptosis in uterine tissue, thus exerting the protective effect on UIRI in rats.

  • Study on the mechanism of rhynchophylline in improving obese hypertension through JAK2 / STAT3 pathway Original Article

    HUANG, Li; ZHANG, Mingjuan; XIONG, Jinrong

    Resumo em Inglês:

    Abstract Objective The paper studied the effects of Rhynchophylline on the leptin-mediated JAK2/STAT3 pathway in hypothalamus. Using the leptin / leptin receptor and leptin-mediated JAK2/STAT3 pathway as an entry point, the research evaluated the effect of the hypotensive drug, and clarified the preliminary mechanism, expecting to provide new therapeutic ideas for essentially improving obese hypertension, balancing the body's neuro-endocrine function, and preventing the occurrence of cardiovascular diseases. Methods: A model of obese hypertensive rats was established, and the serum lipids, Lep, AngII, NPY and NO contents in each group of rats were measured. Immunohistochemical staining was used to observe the distribution of leptin receptor (LepR) and angiotensin II type 1 receptor (AT1R) in hypothalamus and aorta of rats. Western Blot method was employed to detect JAK2, STAT3, SOCS3, LepR and AT1R protein expressions in the hypothalamus of rats. After the third ventricle injection of AG490, Western blot was applied to detect the expressions of various proteins. Results: Rhynchophylline can significantly reduce AngII, Lep, and NPY levels in serum circulation. Immunohistochemistry showed that the hypothalamus and aorta AT1R distribution was significantly reduced, the hypothalamic LepR distribution increased, and the aortic LepR distribution decreased. The expressions of JAK2, LepR, and STAT3 proteins in the hypothalamus increased significantly, and the expressions of SOCS3 and AT1R proteins significantly decreased. After injection of AG490 in the third ventricle of Rhynchophylline rats, the expressions of JAK2 and STAT3 in the hypothalamus decreased significantly, while the SOCS3expression increased remarkably. Conclusion: Rhynchophylline can reduce blood lipid, as well as serum AngII, Lep, and NPY levels, increase serum NO levels in obese hypertension rats. Rhynchophylline can effectively inhibit the expression of SOCS3 by activating the JAK2/STAT3 pathway in the hypothalamus. Therefore, it is speculated that the JAK2/STAT3 signaling pathway is the main pathway through which Rhynchophylline plays a role in improving selective leptin resistance and reducing blood pressure and weight.

  • Impact of sorghum grain processing on morphological characteristics of particles of wholegrain sorghum flour Original Article

    ACQUISGRANA, María del Rosario; GOMEZ PAMIES, Laura Cecilia; QUIROGA, Fernanda; RIBOTTA, Pablo Daniel; BENÍTEZ, Elisa Inés

    Resumo em Inglês:

    Abstract This work studies the physical characteristics of sorghum whole flour particles produced with grains reduced in tannins by hydrothermal treatment. Flours ground with two types of mills: a roll mill and a blade mill were used; grains were hydrated with a moisture content of 25%. For this moisture the maximum yield was obtained. The effect of the grain moisture during the grinding was evaluated regarding the morphological characteristics, the granulometry and fractal dimension (Df) of particles. In all the analysed samples, bimodal size distribution curves were obtained. The treated samples showed medium size particles bigger than the samples without treatment. The samples without hydrothermal treatment presented particles with lower damage than the treated samples for both mills. The difference in Df between samples indicated more roughness for the samples with treatment. The proposed treatment could contribute to the development of sorghum whole flour with different properties for the development of gluten-free food.

  • Research on food safety sampling inspection system based on deep learning Original Article

    CHEN, Tzu-Chia; YU, Shu-Yan

    Resumo em Inglês:

    Abstract With numerous promising cases in image processing, voice recognition, target detection, and other fields, deep learning (DL) have proven to be an advanced tool for big data analysis. It's been used in food science and engineering recently as well. This is the first food-related study that we are aware of. We gave a brief overview of DL in this paper, as well as comprehensive descriptions of the structure of some common deep neural network (DNN) architectures and training approaches. We looked at hundreds of publications that used DL as a data processing method to address problems and issues in the food domain, such as food identification, calorie estimating, fruit, potato, meat, and aquatic commodity quality detection, food supply chain, and food pollution. Each study looked at the particular challenges, datasets, preprocessing techniques, networks and systems used, the efficiency achieved, and comparisons with other common solutions. We examined the degree to which big data is being used in the food safety domain and found some positive developments in this article. According to our study results, DL outperforms other approaches such as manual attribute extractors, traditional machine learning algorithms, and DL as a promising technique in food quality and safety inspection.

  • Authenticity markers in habanero pepper (Capsicum chinense) by the quantification of mineral multielements through ICP-spectroscopy Original Article

    RAMÍREZ-SUCRE, Manuel Octavio; ONEY-MONTALVO, Julio Enrique; LOPE-NAVARRETE, Mariela Carolina; BARRON-ZAMBRANO, Jesús Alberto; HERRERA-CORREDOR, José Andrés; CABAL-PRIETO, Adán; RODRÍGUEZ-BUENFIL, Ingrid Mayanin; RAMÍREZ-RIVERA, Emmanuel de Jesús

    Resumo em Inglês:

    Abstract The aim of this work was to determine in Capsicum chinense the 1) concentration of heavy metals (Al, As, Cd, Pb), majority (Ca, K, Mg, Na) and essential (Cu, Fe, Mn, Se, Zn) mineral elements, 2) effects of ripening stage, harvest number and type of soil on the mineral content and 3) authenticity markers. Peppers grown in black and red soils of this Mayan region, were harvested in two ripening stages (ripe and ripening peppers [orange and green peppers, respectivily]) and in four post-transplant dates: I (132 post-transplant days, PTD), II (160PTD), III (209PTD) and IV (265PTD). These samples were analyzed by ICP-Spectroscopy. The ripening stage affected the Al, Cu and Zn contents in ripe peppers while As presented the highest content in ripening peppers. Harvests I y III presented the highest Al, Ca, K contents while harvests II y III presented the highest As and Pb contents. Nine and ten elements developed authenticity markers according to the maturation and harvest number, respectively. The results obtained will help the producers and industrialists to focused on the production and agronomic management of high quality habanero peppers.

  • Mechanism of Baicalein in the treatment of arthritis by regulating JNK/ERK/p38MAPK and PI3K/Akt signaling pathways Original Article

    WANG, Xiaobo; YANG, Jing; LIU, Hongguo; LIU, Jiandong; WANG, Lianjia

    Resumo em Inglês:

    Abstract The present study aimed to investigate the anti-inflammatory effects of Baicalein on human osteoarthritic chondrocytes and its molecular mechanisms, and to explore the related molecular events that may occur. The extracted human osteoarthritic chondrocytes were stimulated with interleukins. After administered with different concentrations of Baicalein, the survival rate of chondrocytes was observed. Apoptosis was detected by apoptosis assay kit. The effect on NO production was detected using the Griess reagent kit. The expressions of IL-6 and PGE2 were detected by ELISA. The apoptotic proteins and PI3/Akt, NF-kB and MAPK cascade proteins were detected by WB assay. Baicalein significantly increased the survival rate of chondrocytes and decreased the expressions of NO, IL-6 and PGE2. The expressions of COX-2 and induced iNOS were significantly reduced in a dose-dependent manner under the administration of Baicalein. In addition, Baicalein significantly reduced the NF-κB signaling pathway, inhibited the activation of the induced PI3/Akt, JNK, ERK and p38 MAPK cascades. Inflammatory mediators play a key role in the pathogenesis of osteoarthritis. Baicalin significantly inhibits the expression of inflammatory mediators in chondrocytes of human osteoarthritis and regulates the JNK/ERK/p38 MAPK and PBK/Akt signaling cascades. The experiment evaluated the anti-inflammatory and anti-osteomyelitis effects of Baicalein in order to discover new treatment strategies.

  • Research on complex enzyme system to extract Hibiscus Sabdariffa L reducing sugar Original Article

    LIU, Hua; CHEN, Wei; LI, Rui-Ting

    Resumo em Inglês:

    Abstract Hibiscus Sabdariffa L. has important nutritional and medicinal value. Currently, a safe process extraction of reducing sugar from Hibiscus Sabdariffa L. calyx by biological complex enzyme system is seldom investigated. In this experiment, the pectinase and cellulase complex enzyme system was used to optimize the enzymatic hydrolysis of Hibiscus Sabdariffa L. and Box behnken was used to design the experiment. The results showed that there was significant difference in enzymolysis effect of Hibiscus Sabdariffa L under different conditions (p < 0.05). When the enzymolysis temperature was 45 °C, pH 4.5, and the mass volume ratio of material to liquid was 5g:100ml, the optimum conditions were obtained by response surface methodology: the addition amount of pectinase and cellulase complex enzyme was 0.011 g/kg, the ratio of mixed enzyme was 1.36:1, the enzymolysis time was 2.09 h, and the reducing sugar content of Hibiscus Sabdariffa L extract was 3.56 mg/ml. The experimental results of reducing sugar content of Hibiscus Sabdariffa L (3.54 ± 0.1mg / ml) were in good agreement with the predicted value of the equation fitted by response surface. The mixed enzyme system of pectinase and cellulase has the advantages of environmental protection and energy saving, which can provide guidance for industrial production.

  • Factors affecting consumers' cognition of food photos using Kansei engineering Original Article

    WU, Mei-Yi; CHEN, Ying-Hsuan

    Resumo em Inglês:

    Abstract The charm of food photos plays a decisive role in advertising because people search and buy food on the Internet more frequently than ever. Photos with appealing food design elements can immediately attract people's attention. The same food with different design features will attract different consumer groups through photos on the web. They greatly affected consumers' feel, and purchase decisions. This study uses Taiwanese mango ice as an example to explore the perceptual reasons why consumers are attracted to existing mango ice products, their attractive design features, and the relationship between the two. Miryoku engineering was used to explore the relationship between consumers and the appeal of food design revealed by photos, the Evaluation Grid Method (EGM) was used to extract the attractive factors of food design, and the Quantification Theory Type 1 (QTT1) is used to analyze the weight of each design feature that affects the charm of food. Three Kansei factors and 16 concrete design elements were obtained through EGM, and the weights of food design elements that influence the charm were found using QTT1. The results show that the obtained regression models can explain the relationship between the design elements of food photos and the perception of customers. The application have important reference value for evaluating food design elements and market segmentation of consumer groups. This research proves the feasibility of using Kansei engineering to explore the charm of food design, and has reference value for future related research.

  • Comparative studies on the structure, biological activity and molecular mechanisms of polysaccharides from Craterellus cornucopioide (CC-M) and Dictyophora indusiata (Vent.ex Pers) Fisch (DI-Z) Original Article

    DING, Xiang; ZHU, Miao; HOU, Yiling

    Resumo em Inglês:

    Abstract In this study, two new polysaccharides were extracted from the fruiting bodies of Craterellus cornucopioide and Dictyophora indusiata (Vent.ex Pers) Fisch, respectively. The results showed that CC-M was composed of Xyl: Glc: Gal in a ratio of 2:5:4. The CC-M takes 1,6-glucose and 1,6-galactose as skeletons, extends a branched chain from galactose 2-O to connect 1,3,4-xylose, and connects β-4-glucose terminal monosaccharide to xylose. DI-Z was also composed of Xyl: Glc: Gal in the ratio of 2:6:5, which takes 1,6-glucose and 1,6-galactose as skeletons, extends a branched chain from galactose 2-O to connect 1,4-xylose and β-4-glucose as terminal group. The results of immunoactivity showed that CC-M and DI-Z have the proliferation activity of B cells, T cells and RAW264.7 cells in vitro, and the effect of CC-M on the proliferation of immune cells was higher than that of DI-Z. In addition, CC-M could significantly promote the secretion of TNF - α, IL-6, IL-1 β, IL-10 and CD163 and enhance the phagocytic ability of RAW264.7 cells. The results of RNA-sequencing showed that CC-M exerted its proliferative activity and immunoregulatory activity on RAW264.7 cells through the interaction of MAPK signaling pathway, NOD like receptor signaling pathway, PI3K-Akt signaling pathway and NF-κB signaling pathway.

  • Study on novel fluorescent carbon nanomaterials in food analysis Original Article

    NGAFWAN, Ngafwan; RASYID, Harun; ABOOD, Emad SALAAM; ABDELBASSET, Walid KAMAL; Al-SHAWI, Sarmad Ghazi; BOKOV, Dmitry; JALIL, Abduladheem Turki

    Resumo em Inglês:

    Abstract One of the most significant nanobiotechnology and nanomaterial science areas today is the production of novel sensors and biosensors with applications in the food industry. Carbon quantum dots (CQDs) are a new generation of carbon nanoparticles with a lot of potential for food analysis. CQDs with robust physicochemical properties are one of the most recently researched carbon nanomaterials. This material has outstanding optical properties such as light persistence, photobleaching tolerance, photoluminescence, and the advantages of fast functionalization and strong biocompatibility, rendering it an excellent raw material for sensing devices. Thanks to its considerable features such as fast result outputs, low expense, ease of service, and high sensitivity, fluorescence analysis has tremendous potential for food protection. The aim of this article is to familiarise yourself with carbon points, their synthesis methods, and their optical properties. Finally, fluorescence sensors can be used to detect food additives, heavy metals, bacteria, insecticide residues, antibiotics, and nutritional components in food samples. CQDs' problems and opportunities in the area of food safety were also addressed.

  • Particle size of yam flour and its effects on physicochemical properties and bioactive compounds Original Article

    WU, Zhaogen; AMEER, Kashif; HU, Chengchen; BAO, Annuo; WANG, Rong; TANG, Wei; CHAUDHARY, Neelam; JIANG, Guihun

    Resumo em Inglês:

    Abstract Chinese yam (Rhizoma Dioscoreas Oppositae) has been recorded in Traditional Chinese Medicine and is utilized as a common food delicacy in China. This study was carried out to evaluate effects of superfine grinding at variable mesh sizes on physicochemical, thermal, microstructural attributes, bioactive compounds and radical scavenging activities (RSA’s) of yam flour powders (YFP). Physical, color, hydration, total phenolic, flavonoid contents, RSA’s and absorption characteristics were significantly influenced by exhibiting increasing trends with reduction of YFP particle sizes. YFP fraction obtained at M400 size showed obviously improved specific surface area as compared to M60 fraction. Generally, it may be implied from the results that free-form phenolic compounds exhibited increasing trends whereas cell-wall bound phenolic compounds showed particle size-dependent decreases with corresponding increases in mesh size. ESEM micrographs endorsed the finding of reduction of YFP particle sizes with corresponding increases in sieve mesh sizes. ESEM analysis evidently showed that mechanical shear significantly led to enhancement of surface area. Differential scanning calorimetry showed that melting temperature of YFP with reduced particle size were lower. Conclusively, it may be implied that YFP superfine powders might be utilized in food formulations with improved functional properties and uniformity.

  • The effect of thermal processing on the content and antioxidant capacity of free and bound phenolics of cookies enriched by nettle (Urtica dioica L.) seed flour and extract Original Article

    MITROVIĆ, Jelena; NIKOLIĆ, Nada; KARABEGOVIĆ, Ivana; LAZIĆ, Miodrag; NIKOLIĆ, Ljubiša; SAVIĆ, Saša; PEŠIĆ, Mirjana; ŠIMURINA, Olivera; STOJANOVIĆ-KRASIĆ, Marija

    Resumo em Inglês:

    Abstract The content of free and bound phenolics and their antioxidant capacity in cookies enriched by nettle seed flour and a nettle seed phenolic extract, before, during and after thermal processing (baking at 180°C for 25 min) were examined. The results compare these properties to a cookie obtained only from wheat flour, as the control. Better results were obtained by incorporating nettle seed flour than nettle seed extract. During thermal processing, different changes of phenolic content and antioxidant capacity (increase, decrease or retention) occurred, depending on the form of the phenolics (free or bound), thermal processing time, the cookie and applied antioxidant assays. The free and bound phenolics in the cookie with seed flour were more stable than in the other cookies. At the end of the thermal processing, the cookie with nettle seed flour had a higher content of free and bound phenolics (2.1 and 2.5 times, respectively), and greater antioxidant capacity (the DPPH RSC of free and bound phenolics 9.2 and 4.6 times, and of reducing power 1.6 and 3.4 times, respectively) than the control. There are great possibilities of using nettle seeds in the food industry with the aim of obtaining a functional product with powerful health benefits.

  • Revision of ration scale for Pakistani servicemen according to geographical deployment and physical activity level Original Article

    KHAN, Muhammad Arshad Farid; SOHAIB, Muhammad; IQBAL, Sanaullah; ALI, Ahmad; CHAUDHRY, Mamoona

    Resumo em Inglês:

    Abstract Optimum nutritional status is important to derive maximum benefits of training the forces and it can affect health status and wellbeing of the servicemen. The present study was conducted to explicate the nutritional composition of different food items in the standard ration as well as device ration of servicemen considering geographical deployment location and physical activity level of servicemen keeping in view food guidelines standards of nutrients. Accordingly, food items of the selected rations were collected from different suppliers and were analyzed using food analysis techniques by AOAC. Results indicated carbohydrates content of 722.11 + 26.4 g (71.37%), fats 164.19 + 14.5 g (16.22%) and proteins 125.36 + 11.2 g (12.39%) as well as total caloric contents of 4867.59+ 205 Kcal/soldier/day. Further, Soldiers deployed at higher altitude i.e., at 15000 feet above sea level supplied with extra rations to cope up extra caloric requirement and replacement of fresh fruits and vegetables. Suggested caloric plan was advised for 4045.85 ± 114 kcals and macronutrients distribution of carbohydrates (68%), fats (17.5%) and proteins (14.5%) were recommended. Conclusively, calorie density of existing ration scale was higher which needs to be rationalization and nutrition awareness programs should be conducted to increase the knowledge of servicemen for better health and nutrition status.

  • MiR-155 contribute to airway inflammation in COPD by regulating autophagy via targeting TLR4/NF-ΚB Original Article

    WANG, Mingliang; WANG, Wendong; WANG, Jiashun; ZHANG, Jun

    Resumo em Inglês:

    Abstract To evaluate the expression of miR-155 and autophagy in COPD and the related mechanism. Alveolar macrophages were extracted from COPD patients. COPD dynamic mouse model was established. Mouse alveolar macrophages were also isolated and cultured. Rat alveolar macrophage cell line NR8383 was introduced. The expression of TLR4 and NF-κB in NR8383 cells with CSE treatment was also evaluated. miR-155 was upregulated in alveolar macrophages from bronchoalveolar lavage fluid of COPD patients, COPD dynamic mouse model and CSE treated NR8383 cell line (p < 0.05). Overexpression of miR‐155 led to dysregulation of cell autophagy and was closely. miR‐155 promoted cell autophagy by directly targeting TLR4/NF-κB pathway in NR8383 cell line. Our study revealed a novel inflammatory role of miR-155 in COPD and the related mechanisms. We provide a new perspective to understand the pathogenesis of COPD, and miR-155 might be useful as potential target for the treatment of COPD.

  • Synthesis and crystallization purification of phytosterol esters for food industry application Original Article

    ZHI, Mingyu; WU, Min

    Resumo em Inglês:

    Abstract This work aimed to investigate the process parameters of phytosterol esters (PE) synthesis catalyzed by copper oxide-nano hydroxyapatite (CuO-NHAP) and the crystallization purification technology. CuO-NHAP was prepared. The synthesis of PE catalyzed by CuO-NHAP was performed. After Response Surface Methodology optimization, the optimal process parameters were as follows: reaction temperature, 180 oC; reaction time, 6.3 h; acid-alcohol molar ratio, 1.9; catalyst amount, 1.05%. Under these conditions, the esterification rate of phytosterols was 99.8%. The crystallization purification technology of esterification product was explored. The optimal crystallization conditions were as follows: crystallization solvent, octanoic acid; crystallization temperature, 0 oC; solvent-product molar ratio, 4: 1; crystallization time, 10 h. Under these conditions, the unreacted fatty acids and other impurities were affectively removed, and the PE purity in purification product was 98.2%. These synthesis and crystallization purification technologies of PE are relatively green, safe, efficient and economic, and have the potential to be applied to the industrial preparation of PE product.

  • Q-Switched 1,064-nm Neodymium-Doped yttrium aluminum garnet laser irradiation induces collagen remodeling in SKH-1 Hairl ess mice by activating ERK1/2 and p38MAPK signaling pathway Original Article

    HUANG, Ruilei; LIU, Yang; LIU, Zhijie; ZHAO, Ying

    Resumo em Inglês:

    Abstract To select the optimal condition of 1064 nm Q-switched Nd:YAG laser irradiation and study the molecular mechanism of laser irradiation for skin rejuvenation. Sixty male, 6-week-old SKH-1 hairless mice were equally divided into 6 groups: 3d, 7d, 21d, 28d, 42d and 56d of 1064 nm laser irradiation at both 0 J/cm2 (left region) and 1.5 J/cm2 (right region) fluence. The basic skin performances were analysed via quantifying hydroxyproline content and skin hydration in the dermis and epidermis. The Collagen I, MMP2 and TIMP1, as well as ERK 1/2, p38MAPK, JNK and ERK5 signaling pathways levels were detected by qRT-PCR. Laser irradiation led to a marked increase in hydroxyproline content and skin hydration in the dermis and epidermis compared to the non-irradiated area. After laser irradiation, collagen I was markedly up-regulated, MMP2 was significantly decreased and TIMP1 was unchanged. Moreover, qRT-PCR results revealed ERK 1/2 and p38MAPK signaling pathways were activated after laser irradiation. we are firstly proves that 1064 nm laser irradiation can inhibit collagen degradation by stimulating the activation of ERK1/2 and p38MAPK signaling pathways. Additionally, the condition of laser irradiation lasting 21d at fluence of 1.5 J/cm2 displays the best effect of skin rejuvenation in our study.

  • Astragaloside IV promotes cardiac remodeling after myocardial infarction by inhibiting DNMT3B-mediated Runx3 methylation via downregulating LncRNA MIRT1 expression Original Article

    GAO, Jing; MENG, Chunming; GUAN, Li; ZHANG, Hong; ZHANG, Wei

    Resumo em Inglês:

    Abstract Astragaloside IV (AS-IV) has been shown to possess cardioprotective effect. However, the specific mechanism of AS-IV in myocardial infarction (MI) remains unclear. Our results showed that AS-IV intervention observably enhanced cell viability and reduced cell apoptosis, oxidative stress levels and inflammatory factor secretion. Expression of MIRT1 was significantly up-regulated in hypoxia-treated cells. In addition, ALCAM overexpression reversed the effects of AS-IV intervention on hypoxia-treated cell functions. MIRT1 facilitated Runx3 promoter methylation and its downregulated expression by recruiting DNA methyltransferase 3B (DNMT3B) to the Runx3 promoter region through binding with suppressor of Zeste 12 protein homolog (Suz12). Runx3 silencing reversed the effects of MIRT1 inhibition on hypoxia-treated cell functions. Betulinic acid suppressed the effects of AS-IV intervention on the behaviors of hypoxia-treated cells. AS-IV treatment improved the cardiac functions of mice with MI. Taken together, these findings demonstrated that AS-IV treatment inhibits DNMT3B-mediated Runx3 promoter methylation by restraining Suz12 expression and further blocks the NF-κB signaling pathway, and in turn improves the cardiac functions of mice with MI.

  • Extraction of proanthocyanidins from grape seeds and their protective effect on spinal cord injury in rats Original Article

    ZHAN, Yunzhong; YANG, Fan; YE, Zhou; ZHANG, Junchao; MAO, Yi; LI, Lei

    Resumo em Inglês:

    Abstract Proanthocyanidins were extracted and purified from grape seeds, and the protective effect and mechanism of proanthocyanidins on spinal cord injury were explored. After extraction optimization and purification, the proanthocyanidins with purity of 92.53% were obtained. The rats were divided into control, model and treatment groups. The spinal cord injury model was established in model and treatment groups. Then, the treatment group was treated with 40 mg/kg proanthocyanidins. On the 1st, 3rd and 7th day after modeling, compared with model group, in model group the Basso-Beattie-Bresnahan scores were significantly decreased (p < 0.05). On the 7th day after modeling, compared with model group, in treatment group the spinal cord tissue superoxide dismutaseand glutathione peroxidase levels were significantly increased (p < 0.05), the malondialdehyde level was significantly decreased (p < 0.05), the necrosis factor α and interleukin 1βlevels were significantly decreased (p < 0.05), and the interleukin 10 level was significantly increased (p < 0.05). In conclusion, proanthocyanidins have protective effect on spinal cord injury in rats. The mechanisms may be related to its reducing oxidative stress and inflammation in spinal cord tissue.

  • Polygonatum sibiricum polysaccharide inhibits IL-1β-induced inflammation in human chondrocytes Original Article

    WU, Jun; ZHANG, Xinyu; HU, Suqin; PAN, Suohua; WANG, Cunliang

    Resumo em Inglês:

    Abstract Osteoarthritis (OA) is a degenerative joint disease associated with inflammation. Polygonatum sibiricum polysaccharide (PSP) is a major group of active components isolated from Polygonatum sibiricum with broad activities including anti-inflammatory effect. However, the role of PSP in OA is unclear. In the present study, we aimed to investigate the effects of PSP on IL-1β-induced inflammatory response in primary human OA chondrocytes. The results showed that PSP improved cell viability of chondrocytes in response to IL-1β induction. The increased levels of several inflammatory mediators including nitric oxide (NO), prostaglandin E2 (PGE2), inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) in IL-1β-induced chondrocytes were attenuated by PSP in a dose-dependent manner. The IL-1β-induced production of pro-inflammatory cytokines, TNF-α and IL-6, were mitigated by PSP in chondrocytes. Besides, PSP also suppressed the production of matrix metalloproteinases (MMPs), including MMP-1, MMP-3 and MMP-13 in IL-1β-stimulated chondrocytes. Furthermore, the IL-1β-induced activation of NF-κB signaling pathway in chondrocytes was also prevented by PSP. These findings suggested that PSP alleviated IL-1β-induced inflammatory response in chondrocytes via inhibiting NF-κB signaling pathway.

  • Taraxasterol inhibits TGF-β1-induced proliferation and migration of airway smooth muscle cells through regulating the p38/STAT3 signaling pathway Original Article

    SHAN, Zihong; LI, Qingqing; WANG, Shuying; QIAN, Yayun; Li, Haibo

    Resumo em Inglês:

    Abstract Childhood asthma is a common chronic airway disease, and its severe form remains a challenging. Taraxasterol, a pentacyclic-triterpene isolated from Taraxacum officinale, has been shown to have anti-allergic property. However, the effects of taraxasterol on the proliferation and migration of airway smooth muscle cells (ASMCs) and the involved mechanisms remain unclear. Thus, the purpose of the present study was to investigate the functional role and potential molecular mechanism of taraxasterol in TGF-β1-induced ASMC proliferation and migration. Our results showed that taraxasterol significantly suppressed the transforming growth factor β1 (TGF-β1)-induced proliferation and migration of ASMCs. In addition, exposure of ASMCs to taraxasterol dramatically increased the expressions of contractile markers smooth muscle α-actin (α-SMA) and myocardin, whereas expressions of extracellular matrix (ECM) proteins type I collagen (Col I) and fibronectin were reduced in TGF-β1-stimulate ASMCs. Further studies revealed that taraxasterol suppressed the phosphorylation of p38 and signal transducer and activator of transcription 3 (STAT3) in TGF-β1-stimualted ASMCs. Notably, p38 MAPK agonist P79350 reversed the protective effects of taraxasterol on ASMCs. In conclusion, these findings indicated that taraxasterol inhibits TGF-β1-induced proliferation and migration of ASMCs through inactivation of p38/STAT3 signaling pathway.

  • Authentication of fresh apple juice by stable isotope ratios of δD, δ18O and δ13C Original Article

    LEI, Jia Lei; HU, Ching Yuan; DENG, Hong; GUO, Yu Rong; MENG, Yong Hong

    Resumo em Inglês:

    Abstract The authentication of fresh apple juice (FAJ) is a significant issue. However, the main characteristics of FAJ, diluted apple juice (DAJ) with added concentrated apple juice (DAJ+CAJ), and DAJ with added sucrose (DAJ+s) are not different when using classical chemical analyses in juice authentication. In this study, isotope ratio mass spectrometry (IRMS) was used to determine the δD, δ18O, and δ13C in adulterated apple juice for juice authentication. The δD and δ18O values were decreased in adulterated juice. A linear correlation was found between δD and δ18O in apple juices with different amount of adulteration. Therefore, this linear relationship can be used to determine the amount of adulteration that took place. The δ13C value and the content of each component in real apple juice are within specific ranges. The adulteration can be recognized once the δ13C value and the content of each component in the apple juice are out of these ranges. The implementation of this method would help maintain the juice market’s stability and protect consumers’ interests.

  • The review of food safety inspection system based on artificial intelligence, image processing, and robotic Original Article

    CHEN, Tzu-Chia; YU, Shu-Yan

    Resumo em Inglês:

    Abstract The main target of the current study is to review the latest developments in accurate, reliable, and low-cost non-contact or remote techniques, including the usage of artificial intelligence (AI)-based methods, image processing (IP) system, and sensor technology for quality assessment in the food industry (FI). The IP systems and AI can be used for various purposes, such as classifying products based on size and shape, detecting product defects, the presence of microbes, and grading food quality. The sensor technology is now highly developed to assess food products' quality and safety due to the dramatic growth of nanotechnology and biotechnology. Also, in this paper, it was tried to examine the role of robots in the FI and discusses the advantages and disadvantages of using them in the FI.

  • Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels Original Article

    ANTONIASSI, Rosemar; MIRANDA, Priscila Coutinho; FERREIRA, Gleize Fiaes; VIEIRA, Thais Maria Ferreira Souza; FREITAS, Sidinea Cordeiro de; MATSUURA, Marilia Ieda da Silveira Folegatti

    Resumo em Inglês:

    Abstract Syagrus coronata known as licuri, ouricuri, or uricuri is a palm tree from dried areas in Brazil and it is an important resource for the local population. The objective of this work was to evaluate the nutritional value of licuri kernels from the Territory of Sisal (State of Bahia) and to develop cookies prepared with licuri kernels and cassava flour. The licuri kernel showed high content of total dietary fiber (13 -15%) with values equivalent to that observed for coconut kernel. The content of minerals such as zinc, magnesium, phosphorus, manganese, iron, and copper was similar to those recorded for commercial nuts and superior to coconut kernel. The licuri kernel presented an oil content of 61-66%, with a predominance of lauric acid. The main sterols were Sitosterol, Campesterol and Δ5-avenasterol. The formulations of cookies with licuri kernel (5 and 10%) and commercial cassava flour (4.5 and 9%) showed no differences in general acceptance, aroma, flavor, and texture. The kernel of Syagrus coronata represents an important source of dietary fiber, lipids, and minerals and the results indicate that besides its traditional application, this use represents the increasing the nutritional value of cookies in compliance with global trends.

  • Effect of Mir-299-3p on the biological function of lung adenocarcinoma cell H1299 through targeting PTPRD Original Article

    YUAN, Yuan; CHEN, Xiaoquan; YUAN, Bin; HU, Yuqin

    Resumo em Inglês:

    Abstract The paper aimed to investigate the effects of up-regulation and down-regulation of Mir-299-3p on the proliferation, migration, invasion and apoptosis of lung adenocarcinoma cell line H1299, and to preliminarily explore the mechanism of Mir-299-3p regulating the biological behavior of lung adenocarcinoma cells. Mir-299-3p inhibitor and Mir-299-3p mimics were transfected into lung adenocarcinoma cell line H1299, and the transfection efficiency was measured by fluorescence microscopy. The successfully transfected lung adenocarcinoma cells were detected of proliferation, migration, invasion, and apoptosis. Mir-299-3p inhibitor and Mir-299-3p mimics were used to down-regulate and up-regulate Mir-299-3p respectively. Western blot was employed to detect the expressions of STAT3, p-STAT3, caspase3, Bcl-2, Bax and MMP-9 proteins in lung adenocarcinoma cells. Small interfering RNA technology was applied to construct a cell line with low expression of PTPRD. WB was used to measure the transfection efficiency to determine whether the down-regulation of PTPRD can partially or completely reverse the proliferation, migration, invasion, and apoptosis of lung adenocarcinoma cells after the down-regulation of Mir-299-3p. It was also determined whether the down-regulation of PTPRD can partially or completely reverse the effect of Mir-299-3p down-regulation on the expressions of p-STAT3, MMP-9, Cleaved-caspase3, Bcl-2 and Bax proteins in lung adenocarcinoma cells. Down-regulation of Mir-299-3p can inhibit the proliferation and invasion of lung adenocarcinoma cell H1299, promote cell apoptosis, inhibit the expression of p-STAT3 and MMP-9, promote the expressions of apoptosis-inducing proteins such as Bax and Cleaved-caspase3, and also inhibit the expression of apoptosis inhibitor protein Bcl-2. The up-regulation of Mir-299-3p worked in the opposite way. PTPRD is the direct target gene of Mir-299-3p. Mir-299-3p may directly target PTPRD to regulate the expressions of p-STAT3, MMP-9, Cleaved-caspase3, Bcl-2 and Bax proteins to affect the biological behavior of lung adenocarcinoma cells.

  • Production of probiotic Cajá fruit (Spondias mombin) powder using Bifidobacterium animalis ssp. lactis B94 via spouted bed Original Article

    ARAUJO RODRIGUES, Thais Jaciane; PACHECO ALBUQUERQUE, Aline; RODRIGUES DA SILVA, Layanne; ARAUJO SILVA, Hanndson; DE BITTENCOURT PASQUALI, Matheus Augusto; TRINDADE DE ARAÚJO, Gilmar; TRINDADE ROCHA, Ana Paula

    Resumo em Inglês:

    Abstract Probiotic bacteria inclusion on fruit pulp is an exceptional alternative for the production and innovation of functional foods. Therefore, the present work aims to study the drying of Caja (Spondias mombin) pulp added with Bifidobacterium animalis ssp. lactis using a spouted bed. An experimental design comprising 11 experiments was used on the drying, varying the inlet temperature (50 ºC, 60 ºC, and 70 ºC), the maltodextrin concentration (2.5, 5.0, and 7.5% wt) and inulin concentration (2.5, 5.0, and 7.5% wt). The dependent variables studied in our work were the process yield and the number of viable cells. The liquid fruit pulp presented physicochemical conditions for bacteria growth and high content of bioactive compounds. Results revealed that lower inlet temperature in combination with lower concentrations of maltodextrin and inulin resulted in a powder with a higher number of viable cells. Even though temperature degradation is a critical factor for product quality while using drying processes, it was considered that the process was efficient because of the high cell viability, which is the critical factor to consider the product as probiotic.

  • Development and validation of a SNPs panel used for beef traceability throughout the food chain Original Article

    LAMAS, Alexandre; BARREIRO, Rocio; REGAL, Patricia; VÁZQUEZ, Beatriz; MIRANDA, José Manuel; CEPEDA, Alberto; FRANCO, Carlos Manuel

    Resumo em Inglês:

    Abstract Meat labelling is important to avoid unfair competition practices of producers, processors and sellers aiming gain an economic advantage from misrepresenting cheaper meat products as premium quality ones. Genetic traceability is an ideal tool for the detection and prevention of fraud in the sale of beef. In this work, a method for validating protected status based on a combination of single nucleotide polymorphisms (SNPs) and a high-throughput real-time PCR protocol was developed. A total of 1,911 beef samples were used to develop and validate an OpenArray® panel consisting of 26 SNPs selected from an ISAG-ICAR panel. The applicability of the method was determined by comparing 143 blind pairs of samples. The combined probability of identity (PI) with the 26 SNPs selected was 2.09-11 with 22 SNPs showing an individual PI lower than 0.4. In all tests, the blind pair of samples were correctly as-signed. The panel designed and validated in this study is of great utility to confirm genetic content of the specific genetic group tested and detect fraud in a routine way that requires a minimum amount of time and is cost effective.

  • Frying edible vegetable oil quality from street-food vendors in a Metropolitan area in the Central Highlands of Mexico Original Article

    PINZÓN-MARTINEZ, Dora Luz; OCA-ROSALES, Lilian Montes de; FLORES-PRIMO, Argel; BERASAIN, Maria Dolores Mariezcurrena

    Resumo em Inglês:

    Abstract Vegetable oil deterioration during frying is a health problem because of oil degradation compounds and recycled oil practices are related to disturb oil quality. Frying food street-vendors are an important part of endemic market type Tianguis at the Metropolitan areas in the Central Highlands of Mexico. The main objective of this research was to evaluate frying edible vegetable oil quality from frying by street-food vendors in a Metropolitan area in the Central Highlands of Mexico. A behaviour questionary registered fresh and recycling oil addition, frying temperature and method in real operation conditions for three working days. Free fatty acid, colour, p-Anisidine, peroxide, and TOTOX indexes were observed in the vendors by triplicate. Free fatty acids and peroxide values in two vendors exceeded the NMX-F-223-SCFI-2011 values. Physicochemical variables revealed oil oxidation deterioration. Not so high temperatures were registered, and continually fresh oil addition was suggested as mitigating or masking edible oil of thermal oxidation and its degradation agents during the observed time. Thermal oxidation could be lower than in controlled conditions as in many reports due to vendor operations studied as a real approximation that suggested less oil degradation. Present results could be evidence for government intervention in the regulation needs.

  • Improving the shelf life of chicken burgers using Octopus vulgaris and Dosidicus gigas skin pigment extracts Original Article

    ESPARZA-ESPINOZA, Dania Marisol; PLASCENCIA-JATOMEA, Maribel; LÓPEZ-SAIZ, Carmen María; PARRA-VERGARA, Norma Violeta; CARBONELL-BARRACHINA, Angel Antonio; CÁRDENAS-LÓPEZ, José; EZQUERRA-BRAUER, Josafat Marina

    Resumo em Inglês:

    Abstract In this work, an innovative strategy for raw chicken burger preservation, based on methanol–HCl extracts of octopus (Octopus vulgaris) (OVE) and squid (Dosidicus gigas) (DGE) skin pigments, was evaluated at 4 °C for 12 days. Burgers were prepared and divided into six groups: the control without any extract (CON), the control with 0.03% α-tocopherol (CET), and those containing 0.05% (OVE1, DGE1) and 0.1% (OVE2, DGE2) octopus and squid pigment extract, respectively. OVE yielded a higher rate of pigments with antioxidant activity (DPPH, ABTS, and ORAC) than DGE. The highest antimutagenic activity was detected in DGE according to the Ames’ Salmonella test. OVE1 and DGE1 burgers maintained lower pH values and were less sensitive to lipid oxidation (peroxide, anisidine, and total oxidation values). Evaluation of microbial growth by total bacterial count, lactic acid bacteria, Enterobacteriaceae spp., and fungi showed that OVE1 and DGE1 delayed bacterial contamination. The overall sensory quality was maintained for longer in the OVE- and DGE-supplemented chicken burgers than CON burgers. This study showed that OVE and DGE have potential as antioxidant and antimicrobial additives in chicken products.

  • Assessment of the efficacy and safety of intraperitoneal chemotherapy in patients with advanced gastric cancer in Chinese population: a meta-analysis Original Article

    TANG, Jin; YANG, Jing; HE, Jinsong; XIE, Jiebin; WANG, Pan; WEI, Shoujiang

    Resumo em Inglês:

    Abstract To investigate the safety and efficacy of intraoperative intraperitoneal chemotherapy in treating advanced gastric cancer. A randomized controlled trial (RCT) of gastric cancer surgery combined with intraoperative intraperitoneal chemotherapy for the efficacy and safety were screened by computer search PubMed, Medline, Springer, Elsevier Science Direct, Weipu, Wanfang and China National Knowledge Infrastructure (CNKI) with the last report up to October 2019. The control group underwent radical gastrectomy, and the experimental group underwent intraoperative intraperitoneal chemotherapy and radical gastrectomy. A total of 997 (Experimental group 453; Control group 544) participants were considered in this meta-analysis. Compared with the control group, the experimental group has higher 1-year survival rate [OR=2.40, 95%CI (1.34, 4.33), P=0.003], 2-year survival rate [OR=3.45, 95%CI (2.08, 5.75), P<0.00001], 3-year survival rate [OR=2.70, 95%CI (2.05, 3.54), P<0.00001] and 5-year survival rate [OR=2.90, 95%CI (1.93, 4.37), P<0.00001]. There is no significant difference in postoperative bleeding (P=0.95), postoperative infection (P=0.26), postoperative anastomotic leakage (P=0.41), and postoperative intestinal obstruction (P=0.11). Intraoperative intraperitoneal chemotherapy with advanced gastric cancer in the Chinese population can improve patients’ survival rate after surgery and does not increase the incidence of postoperative complications, so it is clinically significant and safe.

  • The effect of dietary oilseeds on physico-chemical characteristics, fatty acid profile and sensory aspects of meat of young zebu cattle Original Article

    MIYAKI, Samara; VINHAS ÍTAVO, Luís Carlos; TOLEDO DUARTE, Marjorie; COSTA VALERIANO, Heitor Henrique; FILGUEIRA PEREIRA, Marília Williani; ALVES CAMPOS DE ARAÚJO, Thiago Luís; BRANDÃO FERREIRA ÍTAVO, Camila Celeste; COSTA GOMES, Rodrigo da; NADAI BONIN, Marina de

    Resumo em Inglês:

    Abstract The aim of this study was to evaluate the influence of dietary oilseed grains on physico-chemical and sensory parameters of the meat of Nellore steers. The animals were distributed in a completely randomized design in four treatments that consisted of four diets: one without the addition of lipids (control diet) and others containing cottonseed, soybean, sunflower seed. The meat from animals fed with soybean scored highest for succulence and tenderness. The inclusion of oilseed grains modified the composition of fatty acids in the meat, but did not influence the lipid indexes or the cholesterol content in the meat. We suggest the inclusion of soybean in the diet of young cattle because increase the meat acceptability by consumers.

  • Physiochemical and functional properties of albumin and globulin from amadumbe (Colocasia esculenta) corms Original Article

    HILARY VAN WYK, Rudean; OSCAR AMONSOU, Eric

    Resumo em Inglês:

    Abstract Amadumbe (Colocasia esculenta), commonly known as Taro is an indigenous underutilised crop of Southern Africa. Limited utilisation of amadumbe grown in the region may be attributed to the lack of enough information on its corms and storage proteins. In this study, albumin, and globulin fractions from three landraces were investigated for their physicochemical and functional properties. Crude protein contents of amadumbe flours ranged between 2–4%. Amadumbe flours were rich in lysine (5.3 g/100 g) and leucine (9.1 g/100 g). Three major protein families were identified corresponding to albumin and globulin with approximately 55-60 kDa, 20–22 kDa and 14 kDa, respectively. FTIR revealed a protein secondary structure dominated by β-sheets and β-turns. Intrinsic fluorescence results suggested that all albumin and globulin fractions had well-defined tertiary structures. The protein solubility of albumin and globulin fractions were minimal at pH 5. Hydrophobicity data seemed to correlate with emulsification behaviour of the protein fractions. Amadumbe proteins and its albumin and globulin fractions can be a promising source for food protein applications.

  • Extraction of phenolic compounds from (Mangifera indica L.) and kinnow (Citrus reticulate L.) peels for the development of functional fruit bars Original Article

    SAFDAR, Muhammad Naeem; KAUSAR, Tusneem; NADEEM, Muhammad; MURTAZA, Mian; SOHAIL, Saba; MUMTAZ, Amer; SIDDIQUI, Nouman; JABBAR, Saqib; AFZAL, Saeed

    Resumo em Inglês:

    Abstract An investigation was carried out to extract polyphenols from mango and kinnow mandarin peels for the development of functional fruit bars and their storage stability. Solvent ethanol at 50%, 80% and 100% concentration was employed for polyphenols extraction from mango and kinnow peels through ultrasound assisted extraction technique. Higher polyphenols were extracted from mango peels with comparatively more antioxidant activity than kinnow peels. Fruit bars fortified with different levels of mango and kinnow peel polyphenolic extracts subjected to ambient and refrigerated storage conditions revealed a gradual decline in total polyphenols, antioxidant activity and sensory attributes score during storage period. Microbiological parameters though increased during storage but remained well within the permissible limits. Ambient temperature storage fruit bars were discarded after three months whereas at refrigeration temperature conditions remained sensory acceptable for five months. Overall, 2% mango peel extract fortified fruit bars scored highest by the sensory panelists while 3% kinnow peel extract fortified fruit bars scored lowest. It was concluded that mango and kinnow peel extract could be utilized as ingredient for the preparation of functionl foods.

  • Effect of evidence-based nursing on the application of ultrasonic emulsification operation for cataract and the postoperative rehabilitation indicators Original Article

    TU, Yanqin; DENG, Jianmin; FANG, Liang; ZHANG, Yongmei; YING, Hongmei; SUN, Qiuzhen

    Resumo em Inglês:

    Abstract To explore the effect of evidence-based nursing on the application of ultrasonic emulsification operation for cataract and the postoperative rehabilitation indicators. 110 cataract patients were included. All of them received ultrasonic emulsification operation for cataract and were divided into the control group(n=55) and the observation group(n=55) by random number method. The control group received routine nursing. The visual acuity, intraocular pressure, quality of life and adverse reactions of patients in both groups after discharge were compared and evaluated. The clinical effective rate(92.73%), postoperative visual acuity(0.68 ± 0.05) and SF-36 score(82.37 ± 4.13) in the observation group were higher than those in the control group(76.36%), (0.55 ± 0.02) and(74.06 ± 3.42), Conclusion: Evidence-based nursing can effectively improve the curative effect and postoperative vision, and improve the quality of life. The intraocular pressure in the observation group(9.95 ± 2.46) mmHg and the incidence of adverse reactions(29.09%) were lower than those in the control group(11.03 ± 3.11) mmHg and 10.91%(P<0.05). It is of distinct effect to carry out evidence-based nursing for the cataract patients receiving emulsification therapy. It effectively improves the effect of surgical treatment, reduce the occurrence of adverse reactions, so as to improve the quality of life and promote rapid physical recovery, maintaining clinical application value.

  • Effect of altitude on reproductive ingredient and sex allocation of different colors of Anemone obtusiloba in populations Original Article

    DING, GongTao; LI, Bing; LIU, ZuoJun; MA, WenJin; JIA, HongZhen; LIU, XiaoBo; ZHANG, Hui; ZHAO, ZhiGang; ZHANG, XiaoXue; ZHANG, XiaoYan

    Resumo em Inglês:

    Abstract In this study, we aimed to explore the effect of altitude on reproductive ingredient and sex allocation of different colors of Anemone obtusiloba in populations. The variations of reproductive ingredient and sex allocation of three colors of Anemone obtusiloba in different four altitudinal gradients at the eastern Qinghai Tibetan Plateau were examined. Our results showed that with the increased altitude, gynoecium/flower, androceium/flower and gynoecium/individual were increased, but androceium/individual, gynoecium number/flower, androceium number/flower, gynoecium number/ individual and androceium number/individual in three flower color of Anemone obtusiloba were decreased. Besides, male allocation and ♂/♀ were also decreased, which showed female-biased sex allocation. Furthermore, in the four altitudinal gradients, the individual size of same color was positively correlated with reproductive ingredient, and altitude had a direct impact on size-dependent reproductive ingredient. However, there were not certain correlations between male allocation, ♂/♀ and individual size in the same color of Anemone obtusiloba. Moreover, in the four altitudinal gradients, the reproductive investment of same color was positively correlated with gynoecium and androceium, but there were not certain correlations between male allocation, ♂/♀ and reproductive investment. In conclusion, altitude had a significant effect on reproductive ingredient and sex allocation in different colors of Anemone obtusiloba. Different colors of Anemone obtusiloba all increased of female function with the increased altitude. However, there were difference in influence mechanism of altitude on size-dependent reproductive ingredient and distribution between female and male function of resource.

  • Lactobacillus curvatus from fermented sausages as new probiotic functional foods Original Article

    PETROVIĆ, Tanja Žugić; ILIĆ, Predrag; GRUJOVIĆ, Mirjana; MLADENOVIĆ, Katarina; KOCIĆ-TANACKOV, Sunčica; ČOMIĆ, Ljiljana

    Resumo em Inglês:

    Abstract This research examined in vitro probiotic potential of Lactobacillus curvatus isolates from fermented sausage originating in Southeast Serbia which was prepared using traditional production techniques. Strains of L. curvatus were isolated and identified at the level of species using API 50CHL sets and 16s rDNA sequencing, after which their probiotic potential was measured. The research consisted of the examination of isolate survival rates in the gastrointestinal tract, synthesis of biogenic amines, the growth on the media with different quantities of phenol, antibiotic resistance test, and antimicrobial activity against clinical strains of Pseudomonas spp., Proteus spp., Enterobacter spp., Escherichia coli and Listeria monocytogenes. The examined isolates have shown a good survival rate at low pH in the simulated stomach and small intestine conditions. Synthesis of biogenic amines was exhibited by the isolate sk1-10, which had a positive reaction to histidine. Analyzed isolates grew well on media with 0.1% and 0.2% of phenol, L.curvatus sk1-8 and sk5-2 have grown in media with 0.3% phenol. All tested isolates have exhibited high sensitivity to most analyzed antibiotics (tetracycline, amoxicillin, ceftriaxone, erythromycin, penicillin), resistance to ofloxacin, and cephalexin isolates sk4-3a and sk4-15. The examined isolates have shown a broad inhibitory spectrum against pathogens.

  • Study on the risk level of food production enterprise based on TOPSIS method Original Article

    CHEN, Tzu-Chia; YU, Shu-Yan

    Resumo em Inglês:

    Abstract International food trade necessitates the existence of effective anti-tampering systems to protect against food toxins, thus making this kind of contamination difficult to get around. Due to a short growing season, fresh fruits and vegetables are easily damaged by spoilage and can lose much of their value. Being transported and stored is dangerous. Due to these risks, food prices will continue to rise for fresh produce. They are in such short supply that the fresh products will have a dramatic and urgent need for the supply chain. The journey to food and nutrition protection starts with a thorough examination of the problems that must be addressed in order to establish appropriate solutions. As a result, decision-making is defined as the process of selecting the best option from a set of options. The Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) continues to work well among various multi-criteria decision-making models. Based on the TOPSIS method, this study focuses on the risk level of a food production enterprise.

  • Characterization of Feijoa sellowiana leaves based on volatile and phenolic compound compositions and antimicrobial properties Original Article

    CEBI, Nur; SAGDIC, Osman

    Resumo em Inglês:

    Abstract In the present research study, response surface methodology (RSM) was performed on the basis of total phenolic content of aqueous feijoa leaf extracts. The total phenolic content of experimental runs changed between 941.6 and 4347.5 mg GAE/L. HPLC-DAD analysis was performed to monitor the phenolic profile of feijoa leaf extract. Major phenolic compounds were determined as gallic acid, catechin, syringic acid, ellagic acid, chrysin, caffeic acid, p-coumaric acid, ferulic acid, and quercetin. Profile of volatile compounds was determined by using GC-MS technique and limonene, linalool and caryophyllene were detected as major volatile compounds. In addition, extracts from feijoa leaves showed antimicrobial activity against Gram-positive and Gram-negative bacteria and one yeast species. Taken together, all findings enhance our understanding of further use feijoa leaves as potential source for valuable bioactive compounds in various industrial products such as dietary supplements, food products (syrups, jams), and cosmetic products.

  • Changes in dietary and water use habits after the Doce River contamination with mining tailings Original Article

    LOURDES, Eider Bruno de; SANTANA, Hernani Ciro; MACEDO, Leandro Roberto de; SILVA CORREIA, Franciele; CORDEIRO PACHECO, Thatiane; NASCIMENTO, Dayenne Paula; MORAIS CARDOSO, Leandro de; RODRIGUES DA CUNHA, Luciana; PIMENTA PEREIRA, Patrícia Aparecida; CORRÊA BERTOLDI, Michele

    Resumo em Inglês:

    Abstract The Fundão dam burst polluted watercourses with mining tailings and harmed cities bathed by Doce River, that might have changed eating habits. This study evaluated changes in dietary habits and water use in Araújos Island, Governador Valadares, Minas Gerais, southeastern Brazil, after contamination of the Doce River with mining tailings. Data were collected in residences through interviews using semi-structured questionnaires. Seventeen months after disaster, 73% of habitants changed water use habits, mainly for cooking (53%). Public supply water (PSW) was partially replaced for other sources, mainly mineral water. Additionally, 54% changed their dietary habits by reduction or interruption of the consumption of freshwater fish (50%), fruit (28%), vegetables (27%) and food made outside the home (40%). Most of them (96%) perceived an addition risk to food production after disaster. Financial (69%) and psychological (55%) damages as well as health risk (39%) were the negative effects most frequently mentioned. Only 13% positively evaluated the quality of PSW while 77% believe PWS may cause some type of damage in foods. Part (59%) did not believe in information regarding potability of PSW. These changes would be associated with healthier lifestyle habits, health risk perception about water quality and safety and lack of confidence about water potability.

  • Effect of team-based learning on dental education in China: systematic review and meta-analysis Original Article

    WANG, Jialing; CHENG, Lei; JIANG, Mingyan

    Resumo em Inglês:

    Abstract Background Team-based learning (TBL) is a student-centered and teacher-directed teaching strategy. In contrast to the traditional lecture-based learning (LBL), TBL is committed to promoting self-directed learning and teamwork among students. A systematic review and meta-analysis of the literatures was performed to compare the teaching effects between TBL and LBL in dental students. Methods: Literature review was conducted from electronic databases including PubMed, Ovid, Web of science, Embase, China National Knowledge Infrastructure (CNKI), VIP and Wanfang Database up to January 12, 2020. Results: A total of 12 articles with 831 students were included in this meta-analysis. The results showed that students in the TBL group performed better than those in the LBL group in terms of theoretical grades (SMD: 1.29, p=0.002, 95%CI: 0.46-2.13), case analysis (SMD: 2.50, p<0.05, 95%CI 1.44-3.55) and grades of practice ability (SMD: 1.90, p=0.002, 95%CI: 0.68-3.12). However, the results of each parameter followed a significantly high heterogeneity (I2=96%, 92%, 93%, respectively). The quality of included studies was mostly good. Conclusion: TBL might be more effective to increase the absorption of theoretical knowledge and improve the ability of case analysis and practice. More well-designed and rigorous studies are required to validate this conclusion.

  • The improvement value and treatment safety of neurological rehabilitation strengthening training on upper limb functions of patients with cerebrovascular diseases Original Article

    YOU, Fei; MA, Chaoyang; XU, Fen; SUN, Fangfang; WAN, Wenjun

    Resumo em Inglês:

    Abstract To explore the improvement value and treatment safety of neurological rehabilitation strengthening training on upper-limb functions of cerebrovascular patients. A total of 80 patients with cerebrovascular hemiplegia were divided into two groups. The 40 patients in the regular group were instructed to carry out regular rehabilitation training for 20 min/day, lasting for 5d/week; another 40 patients in the strengthening group were instructed to carry out neurological rehabilitation strengthening training on the basis of regular training. Before the intervention, there was no significant difference in fma-ue, ARAT, MBI scores and EDV, RI, PSV of carotid and vertebral arteries between the two groups (P > 0.05); after treatment, fma-ue, ARAT, MBI, EDV, PSV of the study group were higher than those of the control group, RI was less than that of the control group, the differences were statistically significant (P<0.05), after the intervention, the number of patients with grade IV ~ VI in the study group was more than that of the control group, the difference was statistically significant (P<0.05). The application of neurological rehabilitation strengthening training might improve the upper-limb motor functions of patients with cerebrovascular hemiplegia and promote the rehabilitation of limb nerve functions.

  • Anti-bacterial activity of Annona muricata Linnaeus extracts: a systematic review Original Article

    SILVA, Ricardo Mendes da; SILVA, Isabella de Matos Mendes da; ESTEVINHO, Maria Manuela; ESTEVINHO, Leticia M.

    Resumo em Inglês:

    Abstract Current analysis systematically reviews data available in the literature on the anti-bacterial activity of Annona muricata extracts (AME) against Staphylococcus aureus and Escherichia coli. Search was undertaken at four electronic databases and studies’ quality were assessed. Results were summarized and Minimum Inhibitory Concentration (MIC) of AME (versus antimicrobial control) against S. aureus and E. coli was the main datum analyzed. The initial database search yielded 2,433 results. We selected 14 studies and four were used for meta-analysis. The MIC ranged between 156 µg/mL and 1,024 µg/mL against S. aureus and between 256 µg/mL and 1,024 µg/mL against E. coli. The different strains of E. coli studied were more sensitive to AME than those of S. aureus. The differences mean concentrations and standard deviations between AME and antimicrobials were 101.91 and 946.05 for E. coli, and 388.90 and 970.61 for S. aureus respectively. The heterogeneity of data is highlighted. Different methodologies were used, several studies didn’t include antibiotics as control, antibiotics were different and various concentrations of extracts were tested. Studies showed possibilities of the plant under analysis as a source of new phytochemical compounds against microorganisms.

  • Effect of Xiaoning liquid on gut microbiota in asthmatic mice by 16S rDNA high-throughput sequencing Original Article

    HE, Yuanyuan; LUO, Yating; HUANG, Qinwan; ZHOU, Hongyun; QIAN, Ming; GUAN, Zhiwei; LIU, Qianwei; ZHAO, Qiong

    Resumo em Inglês:

    Abstract To investigate the effects of Xiaoning liquid on gut microbiota in mouse during asthma. A total of 60 mice were randomly and averagely assigned to healthy control group, control group, budesonide group, and Xiaoning liquid group. The later three groups were used to establish an Ovalbumin (OVA) asthma model. The intestinal bacterial communities were compared among groups using 16S rRNA gene amplification. Analyzing the structure of gut microbiota with OTU analysis, Shannon-Wiener, PCA, PCOA, etc. 16S rDNA high- throughput sequencing. The abundance and diversity of the gut microbiota in asthmatic mice increased, most obviously in the control group. The Bacteroidetes and Firmicutes levels increased in all asthmatic mice. The level of Bacteroides increased most obviously, making Bacteroides a useful marker of gut microbiota changes in asthmatic mice. The levels of Proteobacterium, Deferribacteraceae and Mucispirillum dropped significantly in the Xiaoning liquid group. Xiaoning liquid can reduce the species and numbers of pathogenic bacteria and restored the intestinal microecology of asthmatic mice. Xiaoning liquid has a positive effect on the function of gut microbiota.

  • Cryptotanshinone protects hippocampal neurons against oxygen-glucose deprivation-induced injury through the activation of Nrf2/HO-1 signaling pathway Original Article

    XU, Dong; GUI, Chengli; ZHAO, Haiyan; LIU, Fengli

    Resumo em Inglês:

    Abstract Cryptotanshinone (CPT), a terpenoid isolated from the roots of Salvia miltiorrhiza Bunge, was reported to have neuroprotective effects against cerebral ischemic stroke. However, the exact molecular mechanism underlying its neuroprotective ability remains unclear. The present study aimed to explore the regulatory effects of CPT on oxygen-glucose deprivation/reoxygenation (OGD/R)-induced cell injury in a model of hippocampal neurons. Our results demonstrated that CPT improved cell viability and reduced the lactate dehydrogenase leakage in OGD/R-stimulated hippocampal neurons. In addition, CPT significantly inhibited oxidative stress and apoptosis in hippocampal neurons after OGD/R stimulation. Furthermore, CPT significantly enhanced the nuclear translocation of the nuclear factor erythroid 2-related factor 2 (Nrf2) and heme oxygenase-1 (HO-1) expression in hippocampal neurons exposed to OGD/R. Moreover, Nrf2 knockdown reversed the anti-apoptotic and anti-oxidant activities of CPT in primary hippocampal neurons exposed to OGD/R. In conclusion, these findings demonstrated that CPT attenuated oxidative stress and neuronal apoptosis after OGD/R injury through the activation of Nrf2/HO-1 signaling pathway in hippocampal neurons. Thus, CPT may be a novel therapeutic agent for cerebral I/R injury.

  • Typical Brazilian cheeses: safety, mineral content and adequacy to the nutritional labeling Original Article

    MESSIAS, Tayanna Bernardo Oliveira Nunes; MAGNANI, Marciane; PIMENTEL, Tatiana Colombo; SILVA, Luana Martiniano da; ALVES, Juliane; GADELHA, Tatiane Santi; MORGANO, Marcelo Antônio; PACHECO, Maria Teresa Bertoldo; OLIVEIRA, Maria Elieidy Gomes de; QUEIROGA, Rita de Cássia Ramos do Egypto

    Resumo em Inglês:

    Abstract This study aimed to evaluate the physicochemical and microbiological characteristics of six typical Brazilian cheeses (bovine milk coalho, goat milk coalho, fresh ricotta, manteiga, fresh Minas, and Padrão Minas). Padrão Minas cheese presented high acidity and the highest contents of protein, fat, and ash, while Ricotta cheese presented the lowest contents of protein, fat, and ash. Bovine milk coalho and Minas fresh cheeses were characterized as source of zinc. Manteiga cheese was characterized by the yellow color (higher b* values). Goat milk coalho cheese was characterized by the white color (higher L* values) and presented the highest concentration of minerals (potassium, iron, magnesium, calcium, manganese, and phosphorus). Part of the typical Brazilian cheeses did not agree with the legislation for moisture (5.9%) and fat in the dry matter (11.8%) classifications, as well as, did not have adequate concentrations of protein (65.4%) and fat (44.9%) stated in the label, being the non-conformity dependent on the cheese type. Furthermore, 30% of the cheeses (30%) disagreed with the microbiological Brazilian legislation, as they presented coliforms and/or coagulase-positive Staphylococcus counts above the limits. It can be concluded that the Brazilian cheeses are nutritive, but the microbial quality and nutritional labels need improvement.

  • Functional, textural, physicochemical and sensorial evaluation of cottage cheese standardized with food grade coagulants Original Article

    ALI, Muhammad Bahadur; MURTAZA, Mian Shamas; SHAHBAZ, Muhammad; SAMEEN, Aysha; RAFIQUE, Saima; ARSHAD, Rizwan; RAZA, Nighat; AKBAR, Zainab; KAUSAR, Ghazala; AMJAD, Adnan

    Resumo em Inglês:

    Abstract Milk is an excellent source of nutrients. It is a balanced diet. Cheeses are fermented milk product. There are hunderds of cheese types. Cottage cheese is fermented dairy product made by the coagulation of milk. It is nutritionally most suitable diet for lactose intolerant people. It contains all essential nutrients. Recently cottage cheese was made with the use of tatri and lemon juice. The use of tatri and lemon do not produce good quality end product. This project was aimed to standardize cottage cheese using food grade coagulants. Cottage cheese was analyzed for physicochemical, textural, functional and sensorial analysis. The use of food grade organic acids produced strong results. The increase in acid level increases the yield but it is not remains good organolaptically. Sensory results reveals that the use of acetic acid has a bitter aftertaste. The use of citric acid at the level of 0.4% was found best on all aspects.

  • Revealing of free radical scavenging and angiotensin I-converting enzyme inhibitor potency of pigmented rice seed protein Original Article

    SUSILOWATI, Erlin; SANJAYA, Bella Rhea Lavifa; NUGRAHA, Ari Satia; UBAIDILLAH, Mohammad; SISWOYO, Tri Agus

    Resumo em Inglês:

    Abstract The potential source of bioactive protein from pigmented rice seed was investigated by buffered extracting from nine varieties (Merah-SP, Gogo Niti-2, Merah Wangi, Super Manggis, Lamongan-1, Mota, Ketan Hitam-2, Beureum Taleus, and Aek Sibundong) and non-pigmented rice (IR-64) as a control. The potent contributor to free radical scavenging of extracted proteins was evaluated by analyzing their free amino acid composition. The free radical scavenging and angiotensin-I converting enzyme (ACE-I) inhibitory activity of these proteins were analyzed in-vitro. The free radical scavenging activity was analyzed using various standard methods, including radical cation 2,2-azinobis-3-ethylbenzothiazoline-6-sulphonate acid (ABTS•+), hydroxyl radical (OH•) and defense against radical-mediated DNA damages by hydroxyl. Total free amino acid content ranged between 77.7-181.2 g/100 g protein, and among them, Ketan Hitam-2 displayed the highest abundant antioxidant amino acid grouping (23.23%) and shown significantly higher ABTS•+ activity (IC50=8.64 µg/mL) and OH• activity (IC50=20.33 µg/mL). Moreover, Ketam Hitam-2 also exhibited notable ACE-I inhibitory activity (IC50=6.20 µg/mL) and protected hydroxyl-induced oxidative damage to DNA. The in-vitro systems for free radical scavenging and ACE-I inhibitory were used to acquire the data. The potency of Ketan Hitam-2 seed protein could be utilized as a natural nutraceuticals compound.

  • Anti-aging effects of Lasia spinosa L. stem extract on Drosophila melanogaster Original Article

    MEN, Tran Thanh; KHANG, Do Tan; TUAN, Nguyen Trong; TRANG, Dai Thi Xuan

    Resumo em Inglês:

    Abstract Anti-aging effect is a stimulating topic that attracting serious consideration from many researchers. Medicinal plants with anti-aging properties thereby have become common research subjects in various fields of science. This study aims to determine phytochemical constituents, specifically the total of phenolic and flavonoid contents and evaluate the anti-aging activity of ethanolic extracts from the stem of Lasia spinosa L. The DPPH and ABTS assays were applied to investigate the in vitro antioxidant and free radical scavenging properties. Drosophila melanogaster Canton-S was used as the model organism to evaluate in vivo antioxidant activity, lifespan extension, climbing, and reproduction abilities. The results indicated that Lasia spinosa L. extract presented the phenolic and flavonoid contents, which were 271.65 mg GAE/g and 579.57 mg QE/g, respectively. The EC50 values of antioxidant activity was 23.80 µg/mL in DPPH assay and was 3.56 µg/mL for the assay of ABTS. The result also showed that the lifespan of adult fruit flies fed on extracts from Lasia spinosa L. was increased in oxidative stress conditions induced by H2O2. In lifespan assays, Drosophila melanogaster fed on the ethanolic extract from Lasia spinosa L. stem at 0.5 mg/mL of concentration in combination with standard food showed their mean lifespan increased to 22.9%, 50% survival increased to 22.2%, and the maximum lifespan of last flies increased to 20.7% compared with the control. The research results demonstrated a potential property among its natural compounds of Lasia spinosa L, which is capable of anti-aging through antioxidant activity in vitro and in vivo conditions.

  • Schisandra chinensis polysaccharides exerts anti-oxidative effect in vitro through Keap1-Nrf2-ARE pathway Original Article

    LI, Qian; QIN, Xiankun; YU, Yang; QUAN, Shijian; XIAO, Ping

    Resumo em Inglês:

    Abstract Schisandra chinensis polysaccharide (SCP) is extracted from a well-known traditional Chinese medicine Schisandra chinensis (SC). We purified a new compound and would like to analyze the effect of SCP on oxidative stress (OS) in vitro. SCP was identified by high performance liquid chromatography (HPLC) and infrared spectrum (IR). The effect of SCP on cell proliferation, activity of oxidative and anti-oxidative index superoxide dismutase (SOD), catalase (CAT), malonaldehyde (MDA), glutathione (GSH), protein expression of nuclear factor E2-related factor 2 (Nrf2) and its down-stream factors expression, stability of Nrf2, and binding activity of Nrf2 with DNA were tested using different methods in 293T cells. The result showed that SCP enhanced the cell proliferation of 293T cells, the contents of GSH and CAT, and the activity of SOD, while decreased the content of MDA. In addition, SCP promoted the transfer of Nrf2 from cytoplasm to nucleus, the binding activity of Nrf2 with DNA, the stability of Nrf2 protein, and prolonged the half-life of Nrf2. SCP showed a strong anti-oxidative activity and activation of the Nrf2 pathway, indicating that SCP had the potential to be developed into the natural anti-oxidant in the future.

  • Influencing factors of mental and bone health status of older women Original Article

    DAI, Qin; FU, Chunjing; JIANG, Wei; CHEN, Lanling; WAN, Tingting; XU, Yanqiu; XU, Niansha; GUO, Hongrong

    Resumo em Inglês:

    Abstract Objective To investigate the influencing factors that influence the mental and bone health status of older women. Methods A total of 576 older women aged more than 75 years old were recruited from 30 communities. Participants completed the Kessler Psychological Distress Scale (K10). Participants’ bone mineral density was measured by ultrasound bone densitometer or dual energy X-ray absorptiometry. Results The average K10 score was (14.78±4.23). There were 352 subjects (61.11%) in “good” mental health status, 158(27.43%) in general status and 66(11.46%) in poor status. There were 315 older women(54.69%) who developed OP, and they had significantly higher K10 score than the non-OP subjects. A Multivariate Logistic Regression analysis showed that poor mental status, aging, age at menarche <16 years, long time of menopause, more delivery times were the risk factors for OP in older women, while regular exercise and high BMI were the protective factors against OP in older women. Pearson Correlation Coefficient analysis showed that bone mineral density was negatively correlated with K10 score. Conclusion Mental and bone health of older women are affected by a variety of factors. Clinical care can focus on providing comprehensive prevention and control of these factors.

  • Antioxidant, antidiabetic, anti-inflammatory and anticancer potential of some seaweed extracts Original Article

    SHAFAY, Shimaa EL; EL-SHEEKH, Mostafa; BASES, Eman; EL-SHENODY, Rania

    Resumo em Inglês:

    Abstract This study aims to evaluate the secondary metabolites, cytotoxicity, antioxidant, antidiabetic, anti-inflammatory, and anticancer activities of four selected seaweeds Padina pavonica, Taonia atomaria, Jania rubens, and Corallina elongata. The maximum value of phenolic content (176.7 ± 6.9 mg gallic acid equivalents/g crude extract) and tannin content (26.5 ± 4.3 mg tannic acid equivalents/g crude extract), was shown in the methanol extract of J. rubens and P. pavonica, respectively. While the ethanol extract of T. atomaria recorded the highest values of total flavonoid content (374.1 ±27.4 mg quercetin equivalents/g crude extract) and total saponins content (30.2 ± 0.7 mg cholesterol equivalents/g crude extract, respectively) compared to other seaweeds. Methanol extract of J. rubens and C. elongata exhibited the greatest content of alkaloids (25.8 ± 4.4 and 22.7 ± 2.6 mg/g d wt.). The methanol extract of P. pavonica established the highest DPPH radical scavenging activity (55.7% ± 0.1) at 50 μg/mL. Among the selected seaweed extracts, the ethanol extract of T. atomaria demonstrated the maximum α-amylase inhibition capacity (66.3% ± 0.0). Methanol extract of J. rubens and P. pavonica species effectively prevented the hypotonicity-induced haemolysis in a concentration-dependent manner compared with the diclofenac potassium as a standard anti-inflammatory drug. In vitro, the reported results also supported the safety and non-toxicity of the four seaweed extracts on WI-38 cell line at lower concentrations. J. rubens and P. pavonica methanol extracts recorded the highest cell growth inhibition of the HeLa Cancer Cell Lines compared to other seaweed extracts and the standard drug Cisplatin.

  • Effect of breast-conserving surgery and modified radical mastectomy on quality of life of early breast cancer patients Original Article

    LIU, Heng; LUO, Chengyu

    Resumo em Inglês:

    Abstract We aimed to explore the clinical efficacy of breast-conserving surgery and modified radical mastectomy on the quality of life (QoL) in patients with early breast cancer. A total of 100 patients treated with breast-conserving surgery (BCS) were recruited in the BCS group, and 100 patients treated with modified radical mastectomy (MRM) in the MRM group. Our results showed that patients had significantly shorter operation time and hospital stay, smaller incisions, and less intraoperative blood loss in the BCS group than in the MRM group. The total complication rate was significantly lower in the BCS. The rate of good-to-excellent aesthetic outcomes in the BCS group was significantly. At one year and three years after surgery, the QoL in the BCS group was significantly higher than that in the MRM group (P<0.0001). In conclusion, BCS is as effective as MRM in early breast cancer, but confers better perioperative and aesthetic outcomes, higher QoL, and lower postoperative complication rate.

  • (S)-(-)-N-[2-(3-Hydroxy-2-oxo-2,3-dihydro-1H-indol-3-yl)-ethyl]-acetamide inhibits colon cancer growth via the STAT1 pathway Original Article

    LI, Kang; YUAN, Dawei; CHEN, Wei; MA, Rulan; XIAN, Yinsheng

    Resumo em Inglês:

    Abstract (S)-(-)-N-[2-(3-Hydroxy-2-oxo-2,3-dihydro-1H-indol-3-yl)-ethyl]-acetamide (EA), a new compound isolated from the plant Selaginella pulvinata, has been identified to possess anti-proliferative effects against SK-mel-110 cells in vitro via upregulating the expression of inhibitor of growth family member 4. The present study aimed to investigate whether EA could exert antitumor effects against colon cancer. The results revealed that EA exerted anti-proliferative effects against a broad spectrum of different types of tumor and could induce apoptosis of colon cancer cells via the signal transducer and activator of transcription 1 pathway. It was demonstrated that treating tumor-bearing mice with EA significantly inhibited colon tumor growth in a xenograft tumor model and syngeneic tumor model. Furthermore, EA treatment reshaped the tumor microenvironment by decreasing myeloid-derived suppressor cell accumulation and increasing the tumor infiltrating lymphocytes. The results from the present study suggest that EA could be developed as a potential antitumor drug against colon cancer.

  • Fibrinogen-like protein 2 aggravates myocardial ischemia/reperfusion injury in mice following sevoflurane anesthetic through ROS production by PPAR Original Article

    BIAN, Wen; JIAO, Fengmei; LI, Guiting; CHEN, Wei

    Resumo em Inglês:

    Abstract This study aims to investigate the mechanism and effects of Fibrinogen-like protein 2 (FGL2) in myocardial ischemia/reperfusion injury in mice following sevoflurane anesthetic. Mice of SAP group were placed in box with oxygen and anesthetic gas (60 mg/kg, pentobarbital), 2.5% Sevoflurane was pumped into the box for 1 h. H9C2 cells were treated by 3% sevoflurane for 6 h and a mixture of 95% O2 + 5% CO2 for 24 h. Fgl2 mRNA expression was up-regulated in mice of I/R injury following sevoflurane. Fgl2 protein reduced HR, LVDP, dp/dtmax (+) and dp/dtmax (-), increased LVEDP levels, myocardial infarct size and AI in mice of I/R injury following sevoflurane. Fgl2 suppressed PPAR signaling pathway, and promoted ROS production in vivo or vitro model. The activation of PPAR signaling pathway reduced the function of Fgl2 in vivo and vitro model. Fgl2 might serve as a therapeutic target in the treatment of I/R injury following sevoflurane. We hope that our findings will pave a way for future therapies against I/R injury following sevoflurane.

  • [RETRACTED ARTICLE]Isolation of curcumol from zedoary turmeric oil and its inhibitory effect on growth of human hepatocellular carcinoma xenografts in nude mice Original Article

    TIAN, Yuan; PANG, Xin; WANG, Fengmei

    Resumo em Inglês:

    Abstract This study investigated the inhibitory effect and mechanism of curcumol on growth of human hepatocellular carcinoma (HCC) HepG2 xenografts in nude mice. Curcumol was isolated from from zedoary turmeric oil. The HepG2 xenograft model in nude mice was established. Forty modeled nude mice were divided into model, cisplatin, curcumol and cisplatin+curcumol groups. The latter three groups were treated with 2 mg/kg cisplatin, 100 mg/kg curcumol and 2 mg/kg cisplatin combined with 100 mg/kg curcumol, respectively, once every two days, for total seven times. After treatment, compared with cisplatin group, in cisplatin+curcumol group the tumor weight and tumor inhibition rate were obviously increased, the apoptosis rate of HepG2 cells was obviously increased, the expression levels of Caspase-3 and B-cell lymphoma-2 associated X proteins in xenograft tumor were significantly increased, and the expression level of B-cell lymphoma-2 protein was significantly decreased. In addition, the thymus index and spleen index of animal had no significant difference between cisplatin group and cisplatin+curcumol group. In conclusion, the additional use of curcumol can obviously increase the inhibitory effect of cisplatin on growth of HCC HepG2 xenografts in nude mice. The mechanism may be related to the enhanced promotion of apoptosis of tumor.

  • The effect of beans types and soaking time on the characteristics of Indonesian traditional food "Instant Bose" Original Article

    EKA YULIANTI, Lista; SETIABOMA, Woro; NURRACHMA HAKIM, Ainaya; WIDOWATI, Esti; AFIFAH, Nok; EKAFITRI, Riyanti

    Resumo em Inglês:

    Abstract Bose is a traditional Indonesian food made from a mixture of corn grits and beans that are cooked for a long time. Bose has the potential to be processed into instant food. This study aims to examine the effect of adding several types of beans (soybeans, mungbeans, and peanuts) and the length of soaking time (2, 9, and 16 hours) on the physicochemical and sensory properties of instant Bose. A completely randomized design was used in this study. Instant Bose with the addition of soybeans had the highest protein and iron content, while instant Bose with the mungbeans addition had the highest carbohydrate content. The addition of peanuts in instant Bose resulted the highest fat content, the longest rehydration time and the highest hardness compared to the other treatments. The longer soaking time decreased the nutritional value of instant Bose, speeded up rehydration time, increased swelling volume, and decreased hardness. Based on the sensory analysis, instant Bose made from a mixture of soybeans with the soaking time of 16 hours showed the highest preference. This kind of Bose contained 15.32% protein, 4.85% fat, and 1.85% iron with a rehydration time of 8.38 minutes and a hardness of 664.24 N.

  • Effects of Covid-19 pandemic on agri-food production and farmers Original Article

    UĞUR, Atnan; BURUKLAR, Tuğba

    Resumo em Inglês:

    Abstract The Covid-19 pandemic significantly affected agriculture and various industries. This study was conducted to determine the effects of Covid-19 pandemic on agri-food production. The data for this descriptive study were collected from those working in agriculture industry in Konya province of Turkey in between 15/12/2020 and 30/12/2020. These data were collected by a survey form prepared by the researches in line with the existing literature. Descriptive statistics and chi-square test was used to analyze the data. In the research area, it was also found out that median educational status was secondary school graduation and generally the incomes exceeded the expenses. 1.3% of the participants were diagnosed with Covid-19. Increase in production costs, price instability and difficulties in working and recruiting workers and shrinkage in markets were frequently mentioned by those dealing with dry farming, irrigated farming and vegetable and fruit growing respectively. As income level increased, the level of those worrying about the harvest and sales, experiencing difficulties in agricultural products and food and having problems for supply of production materials also increased. Governments should take measures to take the sting out of the pandemic and they should develop policies/strategies supporting sustainability of agricultural production.

  • Functional expression of the sweet-tasting protein brazzein in transgenic tobacco Original Article

    CHOI, Hyo-Eun; LEE, Ji-In; JO, Seon-Yeong; CHAE, Yun-Cheol; LEE, Jeong-Hwan; SUN, Hyeon-Jin; KO, Kisung; HONG, Sungguan; KONG, Kwang-Hoon

    Resumo em Inglês:

    Abstract The sweet-tasting protein, brazzein, has potential as a low-calorie sugar substitute owing to its high sweetness, stability, and water solubility. In this study, the synthetic brazzein gene was expressed in the tobacco plant, Nicotiana tabacum. Three types of expression cassettes containing the brazzein gene were constructed to examine the expression and purification efficiency of the brazzein: pBI-BZ1 containing a signal sequence and His-tag, pBI-BZ2 containing a signal sequence, and pBI-BZ3 containing only the brazzein gene. Brazzein expression confirmed by ELISA was purified using ammonium sulfate precipitation, heat treatment, and CM-sepharose chromatography. The purity and conformational state of the brazzein were confirmed using SDS-PAGE, HPLC, and circular dichroism. The identity of the brazzein was confirmed by N-terminal amino acid analysis, ESI-MS/MS, and sweetness analysis. We successfully generated brazzein overexpression tobacco plants, suggesting that this method could be used as a brazzein production platform to provide an alternative to currently produced sweeteners.

  • Performance of sesame straw cellulose, hemicellulose, and lignin biochars as adsorbents in removing benzo(a)pyrene from edible oil Original Article

    YANG, Qiao-Li; QIN, Zhao; LIU, Hua-Min; CHENG, Xi-Chuang; MA, Yu-Xiang; WANG, Xue-De

    Resumo em Inglês:

    Abstract The safety problems related to the occurrence of benzo(a)pyrene in edible oil have been a major threat to human health, and now significant attention has been to remove benzo(a)pyrene. So in this work, cellulose, hemicellulose, and lignin biochars were prepared, and then were used to remove benzo(a)pyrene from contaminated oil. Based on the nitrogen adsorption/desorption isotherms and the scanning election micrographs, the modified biochars had a huge specific surface area of 983.50-1915.55 m2/g and a well-developed porous structure. The modified biochars showed higher removal rate for benzo(a)pyrene than unmodified biochars. The highest adsorption (95.79%) of benzo(a)pyrene was achieved using the modified lignin biochar, which was therefore selected for evaluation of adsorptive capacity. The ability of the modified lignin biochar to adsorb benzo(a)pyrene was consistent with the pseudo-second order kinetic equation indicating mainly chemisorption, and it fit the Freundlich isotherm (R2 > 0.999), thereby revealing the occurrence of multilayer adsorption. The effect of π-π conjugation interaction and pore-filling together promoted the high adsorption performance of the modified lignin biochar. This work demonstrates that the modified lignin biochar could be a promising adsorbent for the removal of benzo(a)pyrene from edible oils.

  • Nutritional and safety evaluation of various liquid and powdered tea whiteners available in Pakistan Original Article

    SOHAIB, Muhammad; NAEEM, Muhammad; ALI, Ahmad; IQBAL, Sanaullah; AMJAD, Adnan; NAUMAN, Kashif; AHMAD, Shahzad; RAZA, Mohsin; SAAD BIN JUNAID, Muhammad; UMAIR RIAZ, Muhammad

    Resumo em Inglês:

    Abstract The present study conducted to assess nutritional, safety parameters (aflatoxin M1/AFM1 and heavy metals; copper, cadmium and zinc) and fatty-acid composition of tea-whiteners (TWs). Accordingly, TW’s samples composition (moisture, ash, protein, fat and nitrogen free extract) determined using AOAC methods, minerals including Na, K and Ca heavy metals including Cu, Cd and Zn determined via atomic absorption spectrophotometer. The AFM1 measured using thin layer chromatography (TLC) whereas, fatty acids and trans-fat contents were determined using gas chromatography. ANOVA and independent sample t test applied to assess the significant difference. Results indicated that protein and fat contents (%) of liquid TWs were 2.7-5.4 and 4.28-6.48, respectively. Powdered TWs protein and fat (%) were 13.4-17, and 23.06-29.03, respectively. AFM1 was not found in any TW. Cu/Cd and Zn levels (ppm) of liquid TWs were 0.296-2.075, ND-1.206 and 0.009-0.026 respectively. For powdered TWs the readings (ppm) were 0.515-0.632, 0.003-0.005 and 0.010-0.013 respectively. Trans-fats (%) in liquid TWs were 2.90-7.51 and in powdered TWs were 1.29-1.83. In nutshell, TWs had traces of trans fats ranged 1.29-7.51% whereas, liquid TWs contain more trans-fats than powdered TWs. Major fatty acids among liquid and powdered TWs were palmitic acid, heptadecanoic acid, stearic acid and oleic acid.

  • Microbiological evaluation of industrialized and artisanal Minas fresh cheese commercialized in the Federal District, Brazil Original Article

    FERNANDES SILVA RODRIGUES, Letícia; LUNARA SANTOS PAVELQUESI, Sabrina; ALMEIDA DE OLIVEIRA FERREIRA, Ana Carolina; DA SILVA MONTEIRO, Erika; DE SOUZA SILVA, Calliandra Maria; RODRIGUES DA SILVA, Izabel Cristina; CASTILHO ORSI, Daniela

    Resumo em Inglês:

    Abstract The aim of this study was to evaluate the microbiological quality of Minas fresh cheese commercialized in Federal District, Brazil. For this, 20 samples of industrialized cheeses were collected in supermarkets and 20 samples of artisanal cheeses were collected in public food markets. The analyzes performed were total count of bacteria, determination of coliforms, count of S. aureus and identification of Salmonella spp. (InvA gene) and S. aureus (SeC gene). The results showed that 26 samples (65%) were unfit for consumption according to Brazilian legislation. For industrialized cheeses, 6 samples (15%) of were unfit for consumption (3 samples for excess of thermotolerant coliforms and 3 samples for excess of S. aureus). For artisanal cheeses, all 20 samples (50%) were unfit for consumption due to the high S. aureus counts, including 6 samples that had excess thermotolerant coliforms and 1 sample that was contaminated with Salmonella. Comparing the results, industrialized cheeses showed better microbiological quality than artisanal cheeses. Thus, artisanal Minas fresh cheeses commercialized in the public food markets of the Federal District showed the presence of bacterial hazards, and there is an evident need for good hygiene practices in the entire production chain to ensure consumer food safety.

  • Biotechnology of yogurt producing with specialized fermentation starters: safety indicators assessment Original Article

    KENZHEYEVA, Zhanar; VELYAMOV, Masimzhan; DYUSKALIEVA, Gulzhamal; KUDIYAROVA, Zhanar; MUSTAFAEVA, Aigul; ALIPBEKOVA, Aigul

    Resumo em Inglês:

    Abstract We are what we are eating. It is critically important to know you are eating a safe and quality meal. And the big companies have not to be excluded. Checking of the manufacturing technologies can show points which need more attention for getting a useful product. The aim of the research was to evaluate the yogurt production process according to biotechnology qualitative and safety. The authors have studied technical regiments of the yogurt “Dolce” and "Bios" (“Foodmaster” joint-stock company) preparation. The study results declare the milk-products by the “Foodmaster” joint-stock company meets the requirements for fermented milk products raw materials production. Specialized microorganisms for dairy products manufacturing from lactic acid bacteria and bifidobacteria strains were tested: "Bios" yogurt B. longum-B-5-M, “Dolce” yogurt lactic acid bacteria Str. thermophilus-SV-M, L. acidophilus-L1-M. Microorganisms starter cultures were meet the requirements for fermented milk products manufacturing with prophylactic and therapeutic purposes. We have checked the yogurt "Bios" and “Dolce” manufacture process in the “Foodmaster” joint-stock company. And can conclude the checked products can be getting a useful product in our meal list.

  • Establishment of a mouse pneumonia model under cold stress Original Article

    CHENG, Qian; MAO, Yudi; DING, Xiping

    Resumo em Inglês:

    Abstract Simulating the cold living environment of the human body in winter, establishing a mouse model of pneumonia under single-factor cold stimulation to provide a basis and a new direction for further research on the relationship between cold and pulmonary inflammation. C57/BL6J mice were divided into three groups: A (initial control group), B (control group), and C (experimental group). They were randomly divided into 10 mice for each group, placed in an environment (temperature 22 ± 1 °C, humidity 50 ± 5%). After 3 weeks, mice in group A were sacrificed. Group C mice were exposed to environment (temperature 4 °C, humidity 50 ± 5%) for 8 h (9 am to 5 pm), and mice in group B were placed. (The temperature was 22 ± 1°C, humidity 50 ± 5%). The lungs of the mice in group A and B were normal. The inflammatory cells infiltrated in the mice in group C, and the alveolar structure disappeared. The neutrophil immunohistochemistry showed a significant increase in neutrophils and the percentage of blood neutrophils. Higher than group A and B (P < 0.05). The mice were stimulated daily for 8 hours at a temperature of 4 °C and humidity (50 ± 5) % for 30 days to establish a cold-stimulated pneumonia model.

  • Efficacy of silymarin in treatment of COPD via P47phox signaling pathway Original Article

    XU, Lin; SONG, Qingying; OUYANG, Zhanghong; ZHENG, Mengning; ZHANG, Xiangyan; ZHANG, Cheng

    Resumo em Inglês:

    Abstract Chronic obstructive pulmonary disease (COPD) is the third leading cause of death worldwide. To investigate effect of silymarin on chronic obstructive pulmonary disease (COPD). The serum samples of 20 healthy controls, 20 patients with acute exacerbation of COPD and 20 patients with stable COPD were collected. LPS and smoking were used to induce COPD mouse model. Our results showed that in patients with acute exacerbation of COPD, O2-level release from peripheral blood neutrophils were negatively correlated with forced expiratory volume in the first second (FEV1), FEV1 in predicted value, FEV1/forced vital capacity (FVC), and arterial partial pressure (PaO2). (r=-0.898, -0.878, -874, -0.890, all P<0.01). Compared with that in the control group, the phosphorylation of NADPH oxidase p47phox factor and peripheral blood neutrophil membrane protein in the stable COPD group and the acute exacerbation COPD group were significantly stronger. Silymarin can inhibit the inflammatory response and oxidative stress. In conclusion, silymarin reduces oxidative stress in phagocytic and non-phagocytic cells, thus decreasing the oxidative stress in COPD patients

  • Vitamin D alleviates skeletal muscle loss and insulin resistance by inducing vitamin D receptor expression and regulating the AMPK/SIRT1 signaling pathway in mice Original Article

    LI, Aijuan; SHEN, Pengcheng; LIU, Sijia; WANG, Jiao; ZENG, Jingru; DU, Chunping

    Resumo em Inglês:

    Abstract Vitamin D (VD) was reported to play protective roles in skeletal muscle. This study aimed to explore whether endoplasmic reticulum (ER) stress inhibition is associated with the protective effects of VD/VD receptor (VDR) signaling on skeletal muscle functions. C2C12 skeletal muscle cells were treated with palmitic acid (PA) and then incubated with different concentrations of 1,25-(OH)2-vitamin D3 (VD3), and we found that VD3 improved the impaired cell viability induced by PA and increased VDR expression in a dose-dependent manner. Then 100 nM VD3 treatment and VDR overexpression both ameliorated PA-induced ER stress, apoptosis, inflammation and glucose uptake inhibition in C2C12 myocytes. Furthermore, VDR knockdown reversed the protective effects of VD3 on C2C12 cell functions. Additionally, PA-treated C2C12 cells were treated with VD3 alone or together with AMPK signaling inhibitor Compound C. VD3 promoted phosphorylation of AMPK and SIRT1 expression, while Compound C reversed these effects and abolished the protective effects of VD3 in C2C12 cells. High-fat diet (HFD)-fed mice were treated with VD3, and VD3 alleviated skeletal muscle loss and insulin resistance in mice. In conclusion, VD inhibited AMPK/SIRT1-mediated ER stress by increasing VDR expression, and further ameliorated skeletal muscle loss and insulin resistance in mice.

  • CLDN18-ARHGAP26 function in gastric cancer and be a new therapeutic target by ABCG2 and ABCB1 pathway Original Article

    LI, Jing; ZHENG, Xuwei; JIA, Jianguang; XIE, Bo; ZHANG, Chensong; WANG, Hu; LI, Hongbo; MA, Jiachi

    Resumo em Inglês:

    Abstract Gastric cancer is one the most common human malignancies, with an increased incidence year by year. The underlying mechanisms of Claudin 18 (CLDN18) was involvement in patients with gastric cancer remain poorly understood. We therefore investigated the function of CLDN18 in patients with gastric cancer. Blood samples were collected from gastric cancer patients. CLDN18 and CLDN18 expression were measured using Microarray and qPCR. MTT assay, Transwell assay cells, LDH activity and Caspase-3/9 activity and Flow cytometry were used to measure the effects of ARHGAP26 and CLDN18 on cell growth in gastric cancer. We firstly found that CLDN18 expression were increased in patients with gastric cancer. Then, up-regulation of CLDN18 promoted cell growth in gastric cancer. Down-regulation of CLDN18 induced apoptosis in gastric cancer. Cancer-promoting genetic of CLDN18 is compromised by CLDN18-ARHGAP26 in gastric cancer cell. Down-regulation of ARHGAP26 rescues the effects of CLDN18-mediated tumor promotion effects on gastric cancer cell. CLDN18-ARHGAP26 mediated tumor suppressive effects on gastric cancer cells by ABCG2 and ABCB1 pathway. These results provide evidence that serum CLDN18-ARHGAP26 as a biomarker for tumor promoting genetic in gastric cancer via ABCG2 and ABCB1 pathway.

  • Polycyclic aromatic hydrocarbon in smoked meat sausages: effect of smoke generation source, smoking duration, and meat content Original Article

    ALSADAT MIRBOD, Mahtab; HADIDI, Milad; HUSEYN, Elcin; MOUSAVI KHANEGHAH, Amin

    Resumo em Inglês:

    Abstract The current study was conducted to evaluate the effects of three generation sources of smoke (poplar, haloxylon, and white paper), smoking duration (2 and 4 h) and meat contents (55 and 80%) on Polycyclic Aromatic Hydrocarbons (PAHs) levels of meat sausages. The results showed that there are a positive correlation between the lignin content of smoke generation sources and the PAHs level of smokes and smoked sausages. The total PAHs contents in both smoke and smoked sausages increased significantly as smoking duration increased from 2 to 4 h. The concentrations of total PAHs in the smoked sausage ranged from 6.35 to 20.04 μg⁄Kg. Furthermore, the benzo[a]pyrene (BaP) levels for the smoked sausages were 0.30 to 1.14 µg⁄Kg. However, the contents of BaP and PAH4 (benz[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene) were lower than the limit of detection (LOD) in all samples of the smoked sausages. The smoked sausage with 80% of meat content (less fat) processed by poplar and white paper for 2 h had the lowest level of PAHs.

  • Clinic serum levels of Plin5 is therapeutic target of spinal cord injury and Plin5 reduced inflammation in spinal cord injury via silent information regulator 1 dependent inhibition of NLRP3 inflammasome Original Article

    WU, Binqiang; LIANG, Xiao; ZHAO, Feng; FAN, Wei; LI, Chunjiang; ZHAO, Bin; REN, Jie

    Resumo em Inglês:

    Abstract The study investigated that clinic significance and molecular mechanism of Plin5 in spinal cord injury (SCI). Serum levels of Plin5 was down-regulated and there is a negative correlation between Plin5 and IL-1β levels in patients with SCI,. Human Plin5 protein could reduce inflammation, and prevented spinal cord injury in rat model of SCI. Over-expression of Plin5 reduced inflammation divisors via activation of SIRT1 and suppression of NLRP3 in vitro model of SCI; down-regulation of Plin5 promoted inflammation divisors via inactivation of SIRT1 and induction of NLRP3 in vitro model of SCI. SIRT1 is important targets of Plin5 in inflammation divisors of SCI. The inhibition of SIRT1 reduced the effects of Plin5 on inflammation divisors of SCI. The activation of NLRP3 also reduced the effects of Plin5 on inflammation divisors of SCI. We concluded that clinic Serum levels of Plin5 is therapeutic target of SCI and Plin5 reduced inflammation in SCI via SIRT1 dependent suppression of NLRP3 Inflammasome.

  • Effects of Foxc1 and Oct4 genes regulating BMSCs transplantation on cardiomyocyte apoptosis after acute myocardial infarction in rats Original Article

    ZHANG, Dongming; WU, Shaoze

    Resumo em Inglês:

    Abstract To investigate the effect of Foxc1 and Oct4 genes regulated by bone marrow mesenchymal stem cells (BMSCs) transplantation on cardiomyocyte apoptosis after acute myocardial infarction in rats. 180 healthy SD male rats were divided into 3 groups by random number table method, namely control group, acute myocardial infarction (AMI) group and BMSCs group. The rats were sacrificed 4 weeks after transplantation. The TUNEL method was used to detect the cardiomyocyte apoptosis index. The control group basically had no cardiomyocyte apoptosis, while the apoptosis indexes of AMI group (0.67 ± 0.14) was higher than that (0.31 ± 0.12) of BMSCs group (P < 0.05). The OD value of Foxc1 and Oct4 protein in BMSCs group was higher than those in AMI group (all P < 0.05). BMSCs transplantation can reduce cardiomyocyte apoptosis after AMI in rats. The mechanism may be related to the up-regulation of Oct4 and Foxc1 protein expression.

  • A meta-analysis of front-line therapy of osimertinib in treating non-small cell lung cancer Original Article

    ZHAO, Qian; CHEN, Yunfeng

    Resumo em Inglês:

    Abstract Our meta-analysis was designed to explored the efficacy and safety of osimertinib as front-line strategy in advanced non-small-cell lung cancer (NSCLC) whose tumors had sensitive EGFR mutations. Computerized search for trials from CENTRAL, PubMed, Cochrane and EMBASE up to May, 2021. The investigated trials include investigated osimertinib in untreated NSCLC patients with EGFR-mutation. Our meta-analysis summarized the outcomes from 4 studies. Outcomes of this study revealed that PFS was significantly longer for patients treated with osimertinib than the standard EGFR-TKIs/placebo group. In terms of the PFS subgroup analyses, better PFS were found to be higher in patients treated with Osimertinib, regardless of the sex, EGFR-mutated status, and smoking history. Besides, osimertinib improved CNS efficacy in untreated NSCLC patients with EGFR-mutation. In terms of the treatment-related AE subgroup analyses, no difference was identified when comparing Osimertinib vs. the comparable group (p > 0.05). The results suggested that First-line osimertinib treatment achieved a clinically meaningful PFS benefit and tolerable AEs for treatment of advanced NSCLC patients with EGFR-mutated than the prior EGFR-TKI/placebo. Meanwhile, osimertinib seemed to be a better option for advanced patients with CNS metastases. In terms of efficacy and tolerability, osimertinib seemed to be a more appropriate upfront therapy among EGFR-mutant NSCLC.

  • Camel milk-sweet potato starch gel: steady shear and dynamic rheological properties Original Article

    MOHAMED, Abdellatif A.; HUSSAIN, Shahzad; ALAMRI, Mohammed S.; IBRAHEEM, Mohamed A.; QASEM, Akram A. Abdo; YEHIA, Hany

    Resumo em Inglês:

    Abstract Camel milk is known to produce low quality gels. To address this drawback, sweet potato starch (SP), camel milk (CM), or cow milk (CWM) were blended and cooked in alkaline conditions. The rheological tests of the prepared gel were done using DHR- Hybrid Rheometer. Because the G’ was, by far, larger than G”, the prepared gel exhibited viscoelastic behaviour as well as shear thinning. The gel exhibited tan δ < 1.0 which indicates solid-like material, but obvious variances between the gels were detected. The gels prepared from CM were harder than CWM, but it was frequency-dependent at low frequencies from 0.1 to 1.0 (rad/sec). Samples containing camel milk presented stronger structure due to the low power law exponent (n), while CWM showed more shear thinning. The obvious high G’ and the low (n) value is projected to have processing repercussions on CM gel.

  • The SYNTAX score and the coronary artery calcium score for the prediction of clinical outcomes in patients undergoing percutaneous coronary intervention Original Article

    RONG, Yaocong; LI, Tianqi; CHEN, Yang; LIU, Hongyuan; HONG, Weilin; GUAN, Shaofeng; HAN, Wenzheng; GAN, Qian; ZHANG, Liang; CHANG, Xifeng; KONG, Chengqi; WENG, Tingwen; SHI, Chuan; ZHANG, Youjun; QU, Xinkai

    Resumo em Inglês:

    Abstract This study aims to investigate the predictive value of SYNTAX score,SYNTAX score II and coronary artery calcium score on the prognosis of patients after PCI. The SYNTAX score, SYNTAX score II and coronary artery calcium score were calculated. The primary end point was major adverse cardiac and cerebrovascular events (MACCE). 195 patients were included, 182 patients were followed up and the median follow-up time was 34.5 months. The MACCE occurred in 30 patients. The incidence of MACCE of lower risk, medium risk and high risk were: SYNTAX score: 6.7%, 18.3%, 24.2%; coronary artery calcium score: 9.7%, 18.3%, 21.7%; SYNTAX score II: 6.6%, 16.4%, 26.7%; new combined risk score: 7.7%, 8.1%, and 35.8%. ROC analysis showed that SYNTAX score (AUC: 0.641, 95%CI: 0.540-0.743), coronary artery calcium score (AUC: 0.597, 95%CI: 0.490 -0.704), SYNTAX score II (AUC: 0.662, 95%CI: 0.561 - 0.763), new combined risk score (0.711, 95%CI: 0.606 - 0.816). The new combined risk score tended to be superior compared to other risk score (p<0.01). The results suggested that SYNTAX score, SYNTAX score II and new combined risk score can predict the occurrence of MACCE after PCI, new combined risk score provides superior prediction.

  • Growth stimulation of Clostridium butyricum in the presence of Lactobacillus brevis JL16 and Lactobacillus parabuchneri MH44 Original Article

    SO, Jae-Seong; OH, Kyeongseok; SHIN, YuJin

    Resumo em Inglês:

    Abstract Certain strains of Clostridium butyricum exhibit characteristics of probiotics that are now sold in eastern Asian countries such as Korea and Japan. Integral improvement in C. butyricum functions can be achieved in the presence of Lactobacillus spp. through the process of attentive selection. This study aimed to select specific strains of lactic acid bacteria that could synergistically enhance the probiotic functions of C. butyricum. The supernatants of 249 lactic acid bacteria were examined, and we observed that 24 strains did not inhibit the growth of C. butyricum. Additionally, 4 of these 24 strains induced over 2-fold promotion in C. butyricum growth rates during co-culture with this bacterial strain. This growth promotion was verified using qPCR. In particular, Lactobacillus brevis JL16 and Lactobacillus parabuchneri MH44 stimulated C. butyricum more effectively than did other strains. We determined the level of buk (butyrate kinase) expression, the survival rate in the presence of bile salt, the ability of auto-aggregation, and the survival rate after freeze-drying.

  • Anthocyanins and antioxidant activity of Lonicera caerulea berry wine during different processes Original Article

    LUO, Jiayuan; FAN, Ziluan; YANG, Xue; BAO, Yi-hong; LIANG, Min; GUO, Yang

    Resumo em Inglês:

    Abstract This study aimed to evaluate the effects of seven stages (Lonicera caerulea berry juice, after enzymatic hydrolysis, sugar and acid adjustments, fermentation, deacidification, clarification and ageing) in the making of Lonicera caerulea berry wine on the anthocyanins and antioxidant capacity were studied. The total anthocyanin content was determined by the pH-differential method. The composition of anthocyanins was measured by HPLC-MS/MS. The 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2’-azinobis (3-ethylbenzothiazoline- 6-sulphonic acid) (ABTS), ferric reducing potential (FRAP), total antioxidant capacity and cupric ion reducing antioxidant capacity assays were used to measure the antioxidant activities. Eight anthocyanins namely, cyanidin-3-hexoside derivatives, cyanidin-3-acetylhexoside, cyanidin-3-glucoside, peonidin-3-rutinoside, peonidin-3,5-dihexoside, peonidin-3-glucoside, cyanidin-3,5-dihexoside and pelargonidin-3-glucoside were detected in Lonicera caerulea berry wine and in all samples taken from each of the brewing processes. Addition of pectinase significantly increased the anthocyanin content by 69.04% and the peak areas of the individual anthocyanins increased, except for peonidin-3,5-dihexoside and peonidin-3-rutinoside. Although the anthocyanin content decreased throughout the entire process, each sample showed good antioxidant capacity.

  • Study on the protective effect of Lycopene on ischemia-reperfusion myocardium through Inhibiting the opening of mitochondrial MPTP and the activation of apoptotic pathway Original Article

    WANG, Juan; FU, Jianglin; CHEN, Dan

    Resumo em Inglês:

    Abstract Through in vitro experiments, the paper investigated whether Lycopene can mitigate cardiac ischemia/reperfusion injury, and further explored whether the underlying mechanism works by inhibiting the opening of MPTP.A hypoxia-reoxygenation model was established. CCK8 was employed to determine the viability of H9c2 cardiomyocytes. LDH was used to determine the degree of damage of H9c2 cardiomyocytes. Trypan blue staining was applied to determine the survival rate of H9c2 cardiomyocytes. Flow cytometry was used to determine the apoptosis rate of H9c2 cardiomyocytes. Rhodamine 123 staining method was applied to evaluate the changes of mitochondrial membrane potential of H9c2 cardiomyocytes. Western blot was employed to determine the protein expressions of related factors of MPTP downstream apoptosis pathway in H9c2 cardiomyocytes. Calcium induction method was used to evaluate the opening degree of MPTP of H9c2 cardiomyocytes. Western blot was applied to determine the protein expressions of the related factors regulating MPTP opening in H9c2 cardiomyocytes.The vitality of H9c2 cardiomyocytes in the Lycopene group was significantly improved, the LDH activity was significantly reduced, and the cell survival rate was significantly improved. The apoptosis rate was significantly reduced, and the membrane potential decreased significantly. The expression levels of Bax, cytochrome C, APAF-1, caspase 9 and caspase-3 proteins were significantly reduced. The sensitivity of MPTP opening was significantly decreased. Lycopene can effectively alleviate the hypoxia/reoxygenation injury of H9c2 cardiomyocytes. By up-regulating Bcl-2 and down-regulating Bax, Lycopene can inhibit the opening of mitochondrial MPTP and the activation of downstream apoptotic pathways, thereby reducing apoptosis.

  • Changes in structural and chemical composition of insoluble dietary fibers bound phenolic complexes from grape pomace by alkaline hydrolysis treatment Original Article

    JIANG, Guihun; WU, Zhaogen; RAMACHANDRA, Karna; ZHAO, Chen; AMEER, Kashif

    Resumo em Inglês:

    Abstract This study was aimed at explanation of evolution process of bound phenolics from IDF through structural modifications after alkaline hydrolysis along with free phenolics and functional characteristics. SEM results depicted that IDF with bound phenolics exhibited denser, more compact and tubular shape whereas, the surface features of alkali-hydrolyzed residue exhibited clear fragmentation, wrinkling and porosity on outside surfaces. Microstructure changes due to alkaline hydrolysis caused disintegration of linkages among hemicellulose and cellulose microfibers. As evident from the FTIR spectra, both IDF samples (with phenolic) and alkali-soluble residue (IDF without phenolics) exhibited resemblance in FTIR spectral features and characteristics bonds. Overall, the peak positions of IDF samples and alkali-hydrolyzed residue did not show any significant change, which was indicative of the fact that no major alterations were occurred in crystalline structures of IDF due to alkali-hydrolysis treatment. IDF-bound phenolic complexes showed the highest TPC, ABTS and FRAP than SDF. In IDF alkaline extracts, total 6 phenolic compounds were detected through HPLC. The identified phenolic compounds were as; salicylic acid, chlorogenic acid, syringic acid, epigallocatechin, p-coumaric acid and ferulic acid. These results demonstrated that higher antioxidant activity of dietary fiber would be related to bound phenolics.

  • Effects of Viscum coloratum (Kom.) Nakai f. Lutescens Kitag polysaccharide on fertility, longevity and antioxidant capacity of Drosophila melanogaster Original Article

    YE, Wenbin; ZHANG, Long; WANG, Duli; HE, Yufeng; LI, Na; JIANG, Jing; MA, Yingli

    Resumo em Inglês:

    Abstract The purpose of this study was to investigate the effects of Viscum coloratum (Kom.) Nakai f. Lutescens Kitag polysaccharide on fertility, longevity and antioxidant capacity of Drosophila melanogaster. The Drosophila melanogaster were randomly divided into five groups. Four generations of Drosophila melanogaster were cultured continuously in basic medium with or without polysaccharides (400, 200, 100 and 50 mg/L). The changes in fertility, lifespan and male-to-female ratio from F1 to F4 generation. The survival time under acute oxidative damage caused by paraquat and hydrogen peroxide (H2O2) and changes in superoxide dismutase (SOD), catalase (CAT) and malondialdehyde (MDA) content were determined as well. High dose of V. coloratum polysaccharide could significantly improve the fertility and lifespans of Drosophila melanogaster from F1 to F4 generation, prolong the survival time under acute oxidative damage. Moreover, the MDA content was decreased sharply, while the activities of SOD and CAT were increased in high group. However, the male-to-female ratio was overall close to 1:1 for F1 to F4 generations among the four groups. V. coloratum polysaccharide improved the antioxidant capacity and vitality of Drosophila melanogaster and promoted their reproductive capacity in a dose-dependent manner.

  • Long-term results of laparoscopic surgery and open surgery for colorectal cancer in Huaihe River Basin of China Original Article

    LI, Jing; JIA, Jianguang; XIE, Bo; PAN, Chengwu; ZHANG, Chensong; LI, Lei; WANG, Hu; LI, Hongbo; MA, Jiachi

    Resumo em Inglês:

    Abstract In this study, we aimed to compare clinical efficacy of laparoscopic surgery and open surgery for colorectal cancer in the Huaihe River Basin in China. A total of 92 patients with colorectal cancer were selected as subjects. Patients were divided into control group (open surgery, n = 27 cases) and test group (laparoscopic surgery, n = 28 cases). Our results showed that the duration of operation (122.54 ± 14.85) min and length of incision (4.51 ± 1.065) cm were shorter in the experimental group than those in the control group. The intraoperative blood loss of the experimental group was (161.12 ± 10.694) ml, which was less than that of the control group (218.53 ± 15.369) ml (P < 0.05). Patients in the experimental group have higher Five-year survival rate and lower incidence of postoperative complications than those in the control group (all P < 0.05). In conclusion, in the treatment of colorectal cancer, laparoscopic surgery has a better clinical effect than open surgery, which is worthy of clinical application.

  • Tianchang Capsule prevents ovariectomy induced osteoporosis in rats Original Article

    CHEN, Huizhen; ZHU, Yuxi; SUN, Lisha; ZHANG, Xiaoran; LI, Liuying; HU, Chenling; ZHOU, Man; ZHAO, Xingwang; ZHOU, Shan; SHI, Xiaoyan; YAO, Jia; CHEN, Qiu

    Resumo em Inglês:

    Abstract This article performed a model of osteoporosis rats using the method of ovariectomy and observed efficacy of Tianchang Capsule on treatment of osteoporosis rats. Comparing the effect with positive drug to explore the mechanism of Tianchang Capsule in postmenopausal osteoporosis. Female SD rats were randomly assigned to 6 groups (10 in each group): control (sham-treated), OVX (by ovariectomy), OVX+AL (by ovariectomy, received alendronate sodium), OVX+LTC (by ovariectomy, received low dosage Tianchang Capsule), OVX+MTC (by ovariectomy, received middle dosage Tianchang Capsule), OVX+HTC (by ovariectomy, received high dosage Tianchang Capsule). After ovariectomy operation, alendronate or Tian Chang capsule were given for 12 weeks. Bone metabolism was measured by bone mineral density (BMD). With 12-week treatment, BMD reduced in OVX group, in bone formation and resorption parameters increased however, pathological sections indicated destruction of trabecular bone structure in the meanwhile (P < 0.05 or P < 0.01). In alendronate sodium and Tianchang Capsule treatments groups, comparing with control, both treatments significantly increased BMD level and improved the trabecular bone tissue damage, also inhibit excessive actively bone resorption and bone formation (P < 0.05 or P < 0.01). Tianchang Capsule were used as good natural drugs for the treatment of ovariectomy induced osteoporosis rats, by increasing bone mineral density, bone formation and bone resorption.

  • Application of MDT mode in the diagnosis and treatment of Coronavirus Disease 2019 (COVID-19) Pneumonia Original Article

    FENG, Xujun; LI, Ying; XIONG, Gongyou; TONG, Guoqiang; XIONG, Xiaoming; HONG, Tao; LUO, Yun

    Resumo em Inglês:

    Abstract To explore the effect of Multi-Disciplinary Team (MDT) mode in the diagnosis and treatment of Coronavirus Disease 2019 (COVID-19) Pneumonia. A total of 65 patients with suspected COVID-19 pneumonia were included. On February 8, 2020, our hospital officially became a designated hospital for the treatment of COVID-19, and the MDT mode was implemented throughout the diagnosis and treatment for newly admitted patients with suspected COVID-19. The patients were divided into control group and observation group according to whether received MDT mode. Our results showed that the diagnosis time in the observation group was significantly shortened than that in the control group (2.51 days vs. 3.47 days) (p < 0.05). The average daily hospitalization costs in the observation group was significantly decreased in comparison with the control group (¥766.1 vs. ¥1190.4) (p < 0.001). The average daily cost of protective materials in the observation group was significantly reduced in comparison with the control group (¥4226.90 vs. ¥5308.20) (p < 0.001). Compared with the control group, the subjective symptoms of patients in the observation group were significantly improved (p < 0.001). In conclusion, the MDT mode shortens the diagnosis time of, reduces the hospitalization costs, and improves the subjective symptoms of COVID-19.

  • Comparative studies on the structure, biological activity and molecular mechanisms of polysaccharides from Boletus aereus (BA-T) and Pleurotus cornucopiae (PC-1) Original Article

    DING, Xiang; TANG, Xian; HOU, Yiling

    Resumo em Inglês:

    Abstract In this study, two new polysaccharides were extracted from the fruiting bodies of Boletus aereus and Pleurotus cornucopiae, respectively. The results of structure identification showed that BA-T was composed of xylose residues, glucose residues and galactose residues, and the ratio is 3:6:6. The BA-T takes 1,6-glucose and 1,6-galactose as skeletons, extends a branched chain from galactose 2-O to connect 1,4-xylose, and connects β-4-glucose terminal monosaccharide to xylose. PC-1 was composed of of xylose, glucose and galactose in the ratio of 2:8:2 and takes 1,6-glucose as skeletons, extends a branched chain from galactose 4-O to connect (1→4,,6)-α-D-Glcp and (1→2,6)-α-D-galactose, and →4)-β-D-Glcp and →1)-α-D-Xylp as terminal group. The results of immunoactivity showed that BA-T and PC-1 have the proliferation activity of B cells, T cells and RAW264.7 cells in vitro, and the effect of BA-T on the proliferation of T cells was the greatest. The results of RNA-sequencing showed that the protein synthesis and metabolism of T cells are more vigorous under the stimulation of BA-T, and oxidative phosphorylation is the main energy source in the process of T cell proliferation.

  • Effects of red meat diet on gut microbiota in mice Original Article

    LIU, Xiaoyan; TAN, Fang; CUI, Min; LI, Danping; YAO, Ping

    Resumo em Inglês:

    Abstract We aimed to evaluate the effect of red meat diet on gut microbiota in mice. Balb/c mice at weaning were randomized into control group and red meat groups with different proportions (25%, 50%, and 75%). Mice were fed with a standard pellet diet as control group, while those were fed with different proportions of red meat diet as red meat groups. After 8 weeks, they were sacrificed and their intestinal contents were obtained for 16S rRNA sequencing and bioinformatics analysis. Our results showed that there were significant-structural differences among the four groups. The top-two most abundant phylum were Firmicutes and Bacteroidetes. In the red meat groups, the abundance of Bacteroidetes was increased, but the abundance of Firmicutes was decreased. At the family level, Bacteroidaceae and Family XIII were significantly higher in the high-dose group than those in the control group. There were also significant differences in abundance of many genera. In conclusion, different proportions of red meat diet may lead to changes in gut microbial flora in mice. These changes may be pathological and may be related to the frequent occurrence of many diseases.

  • SNHG17 promotes gastric cancer cell proliferation and invasion by suppressing RUNX3 via interacting with EZH2 Original Article

    ZHANG, Xinmei; FAN, Guofang; ZHAN, Jianghong; GUAN, Zihua

    Resumo em Inglês:

    Abstract Accumulating data has indicated that long noncoding RNAs (lncRNAs) play critical roles in multiple cancers including gastric cancer (GC). However, the functional role of SNHG17 in gastric cancer (GC) development and related biological mechanisms remain unknown. In the study, our results demonstrated that SNHG17 expression was higher in tumor tissues compared to adjacent normal tissues in 99 cases of patients with GC. Higher SNHG17 expression positively associated with lymph node metastasis, advanced TNM stage and predicted a worse prognosis in GC patients. Functionally, we showed that overexpression of SNHG17 promoted cell proliferation, cell colony formation and cell invasion in vitro. However, SNHG17 knockdown significantly inhibited cell proliferation and invasion of GC. Furthermore, we demonstrated that SNHG17 promoted cell proliferation and invasion by regulating RUNX3 via interacting with EZH2 in GC cells. In addition, overexpression of SNHG17 reversed the cell proliferation and invasion induced by SNHG17 in GC. Thus, these results indicated that SNHG17 could serve as a prognostic biomarker and target of GC treatment.

  • Physical education interventions improve the fundamental movement skills in kindergarten: a systematic review and meta-analysis Original Article

    LI, Bin; LIU, Jing; YING, Binbin

    Resumo em Inglês:

    Abstract Fundamental motor skills (FMS) are the foundation for the development of advanced motor skills. To assess the effect of physical activity intervention on the promotion of FMS and explore the influencing factor of physical activity intervention on the development of FMS in preschool children. Trails with children aged 3-7yeas in kindergarten settings that applied physical activity intervention programs were included. We calculated the effects on overall FMS, locomotor skill and object control skill subscales (LMS and OCS) by weighted standardized mean differences using random-effects models. In this study, 23 trials involving 2258 preschoolers (aged 3.3-6.5years) were selected, including 7 high quality studies, 11 medium quality studies and 5 low quality studies. Analysis of the effects of physical activity intervention revealed significant differences among groups in favor of intervention group, FMS (SMD = 1.50, 95% CL [1.29, 1.71], I2 = 89.7%), locomotor skills (SMD = 1.56, 95% CL [1.38, 1.75], I2 = 59.2%), object control skills (SMD = 1.43, 95% CL [1.25, 1.61], I2 = 93.8%). Physical activity interventions can significantly improve FMS in healthy preschool aged children. However, we should be cautious due to the limited researches, low-quality evidence and immediate post-intervention effects without long-term follow-up.

  • Prebiotic effect of porang oligo-glucomannan using fecal batch culture fermentation Original Article

    ANGGELA,; HARMAYANI, Eni; SETYANINGSIH, Widiastuti; WICHIENCHOT, Santad

    Resumo em Inglês:

    Abstract Porang glucomannan is a polysaccharide extracted from Amorphophallus oncophylus and its degradation product is porang oligo-glucomannan (POG). It contains glucomannan, which has been used as an emulsifier, thickener, or as a nutritional supplement to counter many diseases. While it is believed to have health benefits, there are only limited studies exploring this aspect of porang glucomannnan (PGM). It was hydrolyzed using β-mannanase to obtain POG under optimal conditions: reaction temperature of 37 °C, reaction time of 4 h, pH 5.5 and E/S of 1:1,000 (w/w). The study aimed to evaluate the fermented POG, which might also generate short-chain fatty acids (SCFA) and to estimate the prebiotic activity score of POG fermented in vitro. The results show that SCFA profiles of POG fermentation gave a high acetic acid concentration (32.64 mM) and butyric acid (6.68 mM) at 12 h, having butyrogenic effects after a rapid fermentation. Mostly the beneficial bacteria grew faster on POG and KOG (konjac oligo-glucomannan) than on PGM or control at the beginning of incubation. Among the substrates screened, POG showed a highly positive prebiotic index of 10.29, increasing bifidobacteria and lactobacilli but reducing bacteroides population. So, POG is a candidate prebiotic since it has bifidogenic, butyrogenicity, and fermentability.

  • Effect of Lycium Barbarum Polysaccharides (LBP) on the cognitive function of rats with type 2 diabetic encephalopathy Original Article

    ZHAO, Liang; LI, Jun; YU, Leilei; WANG, Huifeng; LI, Zhaoliang; YANG, Jie

    Resumo em Inglês:

    Abstract This study aims to explore the molecular mechanism of neuronal axonal lesions caused by high glucose, and to investigate the protective effect of Lycium barbarum polysaccharide (LBP) on neuronal axon damage with in vitro models. A rat model of type II diabetic encephalopathy was established, and the rats were treated with LBP for 10 weeks. Morris water maze experiment was used to detect spatial learning and memory ability. Neuronal axon lesions were measured by in vivo neuron tracing experiment. Immunohistochemistry and Western-blot technology were employed to detect protein localization and expression. Combined with in vitro primary neuron culture, total internal reflection fluorescence microscopy was used to detect the effects of high glucose and LBP on neuronal axon transport. PI3K inhibitors LY294002 and an activator of insulin signaling pathway were used to investigate the possible molecular mechanism. In vivo and in vitro experiments showed that in the hippocampus tissue of STZ-induced type II diabetic encephalopathy model rats, neuronal axons were damaged, accompanied by hyperphosphorylation of Tau protein, which subsequently resulted in axonal transport damage and cognition dysfunction. LBP significantly reduced peripheral blood glucose and serum insulin levels in type II diabetic encephalopathy model rats, thereby alleviating peripheral insulin resistance. At the same time, LBP can significantly improve the learning and memory impairment and brain neuron axon pathology in model rats. LY294002 treatment can effectively block the PI3K/Akt signaling pathway. The phosphorylation level of Tau protein in the LY294002+ LBP treatment group is higher than that of the LBP intervention group, while the insulin treatment can effectively reverse the blocking effect of LY294002 on LBPs. LBP can reduce the phosphorylation level of Tau protein by up-regulating the PI3K/Akt/GSK3β signaling pathway, with a protective effect on neuronal axon damage, thereby improving the cognitive function performance of type II diabetic encephalopathy model rats.

  • Preparation of total saponins from Panax japonicus and their protective effects on learning and memory ability of aging mice Original Article

    WANG, Hong; CHEN, Wanghao; LIN, Feixiang; FENG, Jia; CHEN, Lukui

    Resumo em Inglês:

    Abstract This study aimed to prepare the total saponins from Panax japonicus (TSPJ), and investigate their protective effects on learning and memory ability of aging mice induced by D-galactose. The TSPJ product with content of 81.03% was obtained. Fifty mice were randomly divided into control, model, and low-, middle- and high-dose TSPJ groups. The D-galactose-induced aging model was established in model, and low-, middle- and high-dose TSPJ groups. Then, the low-, middle- and high-dose TSPJ groups were treated with 20, 40 and 80 mg/kg TSPJ by gavage, respectively, for 8 weeks. At the end of treatment, compared with model group, in 40 and 80 mg/kg TSPJ groups the brain aging symptoms were obviously moderated, the step-down latency was increased, the frequency of mistake was decreased, the brain index was increased, the brain tissue SOD and GSH-Px levels were increased, the brain tissue MDA level was decreased, and the brain tissue Na+-K+-ATPase and Ca2+-Mg2+-ATPase activities were increased. In conclusion, TSPJ can reduce the brain tissue oxidative stress injury and protect the cell membrane transport capacity, thus improving the learning and memory ability in aging mice.

  • Pulmonary edema after shoulder arthroscopy in an old female under general anesthesia Original Article

    LIN, Fei; WAN, Qihai; ZHANG, Gang; SU, Li; LUO, Chunqiong; SHUI, Yunhua; ZENG, Si; ZHANG, Lan

    Resumo em Inglês:

    Abstract A number of complications have been ascribed to shoulder arthroscopy, but pulmonary edema is rarely reported. A 64-year-old female underwent right shoulder arthroscopic repair for supraspinatus and subscapular tears under intermuscular sulcus brachial plexus block (ISBPB) and general anesthesia. Finishing suture of torn tendon, and acromion and distal clavicle plasty, the patient represented the symptoms of dyspnea, and oxygen saturation quickly dropped to 80% without oxygen supply. After inhaled oxygen, the oxygen saturation quickly returned to 95%, while dyspnea didn’t improve. Noticing swelling in neck and chest, left movement of the trachea, low breath sounds and wet rales during auscultation, ultrasound examination was performed and found the obvious pleural slip, and a large number of b-lines in the lung, indicating pulmonary edema. After injection of furosemide and dexamethasone (i.v.), the outcome of patient was satisfactory. This is the first report of pulmonary edema as a complication of shoulder arthroscopy, which also reviews the relevant factors of fluid extravasation, and highlights the good use of the equipment at hand to quickly judge the patient's condition.

  • Parthenolide regulates DNMT1-mediated methylation of VDR promoter to relieve podocyte damage in mice with diabetic nephropathy Original Article

    YANG, Xinbo; ZHANG, Yulei; YANG, Ni; YU, Xiao; GAO, Xin; ZHAO, Meiyun

    Resumo em Inglês:

    Abstract Current evidence showed that parthenolide (PN) has strong anti-inflammatory activity, but its effect on diabetic nephropathy (DN) is still unclear. In this research, high glucose (HG)-induced MPC5 cells were incubated with 5, 10 or 20 μM PN, and we found that PN incubation improved HG-induced MPC5 cells viability and apoptosis, ROS level, LDH activity and the secretion of inflammatory factors (IL-6, TNF-α and IL-1β), and inhibited the expression of DNMT1 protein, and promoted the expression of VDR, p-AKT, nephrin and podocin proteins. Lentivirus-mediated VDR overexpression vector (LV-VDR) transfection had the same effect, and LV-DNMT1 or si-VDR transfection or 100 nM AKT inhibitor MK2206 incubation reversed the effect of PN on cell functions. Research on the mechanism found that PN reduced the level of VDR methylation by reducing the enrichment of DNTM1 in the VDR promoter region under high glucose condition. In vivo, C57BL/6 mice were injected with streptozotocin (STZ) intraperitoneally to construct a DN mouse model, and 5mg/kg PN was administered intraperitoneally every other day. The results showed that PN treatment improved glomerular hypertrophy and renal fibrosis in STZ-induced mice. In general, PN regulated DNTM1-mediated VDR methylation, activated AKT, and alleviated DN.

  • Investigation on psychosomatic status of entry quarantine personnel during the COVID-19 pandemic Original Article

    SHEN, Shi-Hua; HU, Yun-Kai; RAN, Xian-Gui; ZHU, Zhen-Hua; LIU, Hong-Bo; WANG, Jia-Liang; HONG, Qian; WU, Rong-Tao

    Resumo em Inglês:

    Abstract To investigate the anxiety, depression, fatigue and insomnia of the entry quarantine personnel during the COVID-19 pandemic, and the influencing factors of psychological status were also explored. The Self-Rating Anxiety Scale (SAS), Self-Rating Depression Scale (SDS), Fatigue severity scale (FSS) and the Insomnia Severity Index (ISI) of 630 entry quarantine personnel were performed and the correlation analysis of the four types of scales was performed. The incidence rates of anxiety, depression, fatigue and insomnia were 4.76%, 20.00%, 48.57% and 22.86%, respectively. There was a positive correlation between the four indicators. Univariate analysis showed that age, education level, occupation, continent and reasons for going abroad were the main influencing factors of psychosomatic status. The lower the age group, the higher the education level, and the healthier the psychosomatic health of the entry quarantine personnel. The psychological status of international students was healthier than that of the staff. The psychological condition of the quarantined people in Asia was healthier than that in other continents. 630 entry quarantine personnel had different degrees of anxiety, depression, fatigue and insomnia, there was a positive correlation between them. Age, education level, occupation, continent and reasons for going abroad were the main influencing factors of psychological status.

  • Application of narrow band imaging in early screening of colorectal cancer Original Article

    LIU, Qianyi; RUAN, Weishan; LIU, Zhishang; LI, Jiefeng; LI, Jiayan

    Resumo em Inglês:

    Abstract To explore the clinical application value of narrow band imaging (NBI) in the early screening of colorectal cancer. 200 patients were selected as the research objects, and were divided into test group and control group by the randomization method, within 100 cases in each group. The patients in the test group were examined by NBI, while the patients in the control group were examined by ordinary endoscopy, and then the lesion detection rate, image definition and pathological examination results of the two groups were compared. After the patients in the test group received NBI examination, the lesion detection rate, image definition and lesion detection coincidence rate were significantly higher than those of the control group, and the comparative difference between the two groups was statistically significant (P < 0.05). NBI examination of colorectal mucosa can clearly show the pit pattern and the morphological structure of capillaries of the early colorectal cancer and its precancerous lesions, thus effectively improving the diagnosis rate of early colorectal cancer and its precancerous lesions, playing a good clinical application value in the early screening of colorectal cancer, and guiding the later treatment, so it is suitable for clinical promotion.

  • The effect of Guizhi decoction on inflammatory response induced by myocardial ischemia Original Article

    Zhang, Suhua; Han, Li; Wang, Yingying; Liu, Guijing; Shi, Haifa

    Resumo em Inglês:

    Abstract We aim to explore the influence of Guizhi decoction(GD) on inflammatory response in myocardial ischemia models. 45 New Zealand rabbits were divided into three groups randomly: sham control group, myocardial ischemia group and myocardial ischemia + Guizhi decoction treatment group. The rabbits were treated with Guizhi decoction or saline for 20 days. After that, the myocardial ischemia model was created by left anterior descending coronary artery ligation. Color Doppler Echocardiography computed the ejection fraction (EF). Serum content of MyD88 and TNF-α and concentration of cardiac markers (CK-MB, CK, LDH and cTnT) was measured. After ligation, ST segment was elevated. However, 15 rabbits died due to operation and postoperative care, and were excluded from this study. The final sample size was sham control group (n=10), myocardial ischemia group (n=10) and Guizhi decoction group (n=10) Compared with the sham control group, the ejection fraction was decreased and the expression of the TLR4, MyD88, TNF-α,CK-MB, CK, LDH and cTnT in myocardial ischemia group was increased (p<0.05). After treatment with Guizhi decoction, EF was improved and related inflammatory response factors were decreased (p <0.05). Pretreatment with Guizhi decoction attenuated the level of proinflammatory markers and improved heart function in animal model for myocardial ischemia.

  • Methane-rich saline restores brain SOD activity and alleviates cognitive impairment in rats with traumatic brain injury Original Article

    WANG, Fei-Di; LI, Jie; ZHAI, Xu; CHEN, Rui; WANG, Fang

    Resumo em Inglês:

    Abstract Clinically, methane is an anti-inflammatory gas used to treat organ damage. There is no extensive research on methane's repair of traumatic brain injury (TBI), so this study aims to investigate the role of methane and its potential mechanism. A rat TBI model was established by mechanical impact. SD rats were divided into four groups, including sham group, TBI group, 2 or 20 mL/kg methane-rich saline (MS) group. Morris water maze test revealed that MS improved cognitive function in TBI rats. HE and Nissl staining showed that MS reduced the blurring of brain tissues boundary, the number of necrotic plaques and neurons in TBI rats. In addition, ELISA revealed that MS restored the oxidative stress of TBI rats and reversed the inflammatory effect of TBI on brain cells, and TUNEL staining detected that MS inhibited cell apoptosis. Western blotting showed that MS downregulated Caspase-3 and Bax protein levels and upregulated Bcl-2 level. And MS inhibited phosphorylated expressions of Janus kinase 1 (JAK1), signal transducer and activator of the transcription (STAT1) and NF-κb-p65. In conclusion, MS improved cognitive function, reduced inflammatory response and oxidative stress and inhibited cell apoptosis to relieve rat TBI by blocking the activation of the JAK1/STAT1/NF-κb-p65 pathway.

  • Upregulation of serum exosomal miR-21 was associated with poor prognosis of acute myeloid leukemia patients Original Article

    LI, Xingang; ZHANG, Xia; MA, Hongxia; LIU, Yang; CHENG, Shijia; WANG, Huili; SUN, Jing

    Resumo em Inglês:

    Abstract Accumulating reports have showed that altered expression of blood-circulating (miRNAs) can serve as diagnostic biomarkers of cancer, but descriptions of serum exosomal miRNAs in AML are still lacking. The present study was designed to measure serum exosomal miR-21 levels in AML patients and explore its correlation with clinical variables and prognosis. In this study, blood samples were collected from 135 AML patients and 60 controls. Quantitative reverse transcription polymerase chain reaction (qRT-PCR) was used to detect serum exosomal miR-21 expression levels. The data showed that serum exosomal miR-21 levels were significantly higher in AML patients than those in healthy controls. In addition, serum exosomal miR-21 levels were significantly decreased at one month and three months after their treatment. Further receiver operating characteristic (ROC) curve analysis showed that serum exosomal miR-21 level could identify AML patients from normal controls with relative high sensitivity and specificity. Moreover, serum exosomal miR-21 upregulation was closely associated with worse clinical features and shorter survival. In multivariate Cox regression analysis, serum exosomal miR-21 expression showed a significance correlation with survival. In conclusion, serum exosomal miR-21 could be used to predict the diagnosis and prognosis of AML patients.

  • Application effect of centralized management combined with Information system application management in recycling, cleaning, disinfection and packaging of radiology instruments and reusable medical devices Original Article

    LIU, Xue; WANG, Yun; PAN, Wei

    Resumo em Inglês:

    Abstract To conduct centralized management combined with Information system application management in radiology instruments and reusable medical devices, and explore the promotion value of cleaning quality and work efficiency. The recycling time, cleaning quality, packaging quality and distribution errors of the devices with which centralized management combined with Information system application management (June 2019) was implemented half a year before and after in the radiology department of our hospital were collected and compared. With implementation of centralized management combined with Information system application management, the average recycling time (25.33 ± 5.64) of devices was remarkably shorter than that before implementation (42.37 ± 6.77) (P < 0.05). The yield of cleaning (94.57%) and packaging (98.91%) in the observation group were significantly higher than those in the control group (86.05%) and (87.21%) (P < 0.05). The probability of distribution error (8.70%) and recycling error (5.43%) of devices in the observation group were significantly lower than those in the control group (19.77% and 18.60%) (P < 0.05). Centralized management combined with Information system application management effectively improves the cleaning quality and work efficiency of radiology instruments and reusable instruments, indicating long-term application value.

  • Effects of tea polyphenols and EGCG on glucose metabolism and intestinal flora in diabetic mice fed a cornstarch-based functional diet Original Article

    LIU, Jun; LV, Yang-Jun; PAN, Jun-Xian; JIANG, Yu-Lan; ZHU, Yue-Jin; ZHANG, Shi-Kang

    Resumo em Inglês:

    Abstract Diabetes is a worldwide metabolic diseases that requires adjustments in the blood glucose. Cornstarch is one kind of resistant starch, which helps to control postprandial glucose, and is a desired alternatives of carbohydrates for developing functional food. Herein, a cornstarch-based functional diet (CFD) was developed, and in this study we investigated the effects of CFD supplemented with tea polyphenols and EGCG on blood glucose and intestinal flora in diabetic mice. The results showed that diabetic mice had significant weight loss and serious hyperglycemia. The CFD or CFD supplemented with tea polyphenols and EGCG resulted in a trend toward reduced fasting blood glucose. Furthermore, diabetes had significant intestinal flora disturbance, with particularly increased levels of Bacteroidaceae, Helicobacteraceae, Ruminococcaceae, Enterobacteriaceae, Rikenellaceae and Saccharibacteria_genera_incertae_sedis, and decreased Prevotellaceae, Coriobacteriaceae, Bifidobacteriaceae and Verrucomicrobiaceae. Interesting, CFD supplemented with EGCG significantly increased levels of Prevotellaceae and Coriobacteriaceae, and decreased Lachnospiraceae, Helicobacteraceae, Ruminococcaceae and Saccharibacteria_genera_incertae_sedis compared to controls. CFD supplemented with tea polyphenols significantly increased the Coriobacteriaceae and Bifidobacteriaceae. The comprehensive analysis indicated that tea polyphenols and EGCG supplementation improved glucose metabolism, and reversed the sick changes of intestinal flora, suggesting they are two valuable additions to promote nutritional value of CFD.

  • Effects of different soaking time and heating methods on the tenderness of mutton Original Article

    ZHANG, Lei; KONG, Lingming; XV, Danya; JIAO, Yunqi

    Resumo em Inglês:

    Abstract In the process of heating the mutton, the length of the soaking time will affect the meat tenderness, and the proper change of the soaking time can improve the meat tenderness. The sample was treated by water bath and microwave heating method, and the cooking loss rate, collagen solubility, shear force and the like were used as indicators for measuring tenderness. The effect of different soaking time on the tenderness of mutton was studied under water bath and microwave heating. The prolonged incubation time, the total soluble protein, collagen solubility and cooking loss of the meat treated by water bath were significantly increased (P < 0.01); while the myofibrillar protein and shear force values showed a downward trend. The difference in soaking time has an effect on the meat tenderness. Extending the soaking time, the color of the 20 µ strip gradually deepened, and the 32 µ and 75 µ strips showed different degrees of weakening. This indicates that the protein is degraded and the myofiber structure of the meat is destroyed. This provides a theoretical basis for the production and processing of enterprises and the table culture of the people.

  • Study on food preservation materials based on nano-particle reagents Original Article

    HUTAPEA, Sumihar; GHAZI AL-SHAWI, Sarmad; CHEN, Tzu-Chia; YOU, Xiang; Bokov, Dmitry; ABDELBASSET, Walid Kamal; SUKSATAN, Wanich

    Resumo em Inglês:

    Abstract The food industry (FI) is one of the most important parts of any country's industry when it comes to food safety and security. A new approach that can be considered is the use of new technologies in this area. Given the rise in population and per capita food consumption, this sector of the industry should pursue sustainable development through the use of nanotechnologies and increased productivity. In the FI, a number of nanostructured materials (NSMs) have been used, ranging from inorganic metals, metal oxides, and their nanocomposites to nano-organic materials comprising bioactive agents. Given the various advantages of nanotechnology, there are increasing questions concerning its application, as the aggregation of nanoscale materials (NSMs) in human bodies and the atmosphere may pose a variety of health and safety risks. As a result, when producing, handling, intelligently and actively packaging, and using nano-processed food items, safety, and health risks, as well as regulatory policies, must be taken into account. The aim of this analysis is to provide a basic understanding of nanotechnology applications in the food packaging (FP) and processing industries, as well as to recognize possible opportunities and potential risks associated with the usage of NSMs.

  • Effect of mori folium and eucommiae cortex oral solution on immune function of chicken infected with IBDV Original Article

    YANG, Haifeng; CUI, Yi; CHEN, Xiaolan; HUANG, Jie; JIANG, Chunmao; LI, Jingui

    Resumo em Inglês:

    Abstract Sangdu oral liquid (MFEC), a kind of traditional Chinese medicine, is used as a new immune enhancer for veterinary drugs or vaccines. In current study, we aimed to evaluate the effect and mechanism of MFEC on improving the immune response of B87 vaccine. Eighty SPF chickens were divided into blank control group (BC group), infectious bursal disease virus (IBDV) group (IBDV group), vaccine group (B87+IBDV group) and vaccine and Sangdu oral liquid combination group (MFEC+B87+IBDV group). In addition to the BC group, all other groups were infected with IBDV to establish immunosuppressive model. Chickens in both B87+IBDV and MFEC+B87+IBDV groups were immunized with B87 vaccine. Chickens in MFEC+B87+IBDV group were given MFEC for 7 days. Compared with B87+IBDV group, there were significantly lower morbidity and mortality, higher level of antibody, less tissue damage, lower expression of Bax and higher expression of Bcl-2 of MFEC+B87+IBDV group (P < 0.05). In MFEC+B87+IBDV group, the expression of IBDV-VP2, IL-6 and IFN-γ mRNA in bursal tissue was significantly lower than that in B87+IBDV group (P < 0.05). MFEC can effectively improve the immune response to B87 vaccine, and resist the invasion and replication of IBDV to avoid the tissue damage and apoptosis caused by IBDV infection.

  • SUFU reduced pancreatic cancer cell growth by Wnt/β-catenin signaling pathway Original Article

    LIU, Limin; HU, Duanmin

    Resumo em Inglês:

    Abstract The aim of the present study was to investigate the function and mechanism of SUFU in treatment of pancreatic cancer. Patient with pancreatic cancer (n = 50) and normal volunteers (n = 30) were obtained from The Second Affiliated Hospital of Soochow University between May 2014 and April 2013. SUFU mRNA and protein expressions in patients with pancreatic cancer were reduced as compared to normal saline. OS and DFS of high expression of SUFU in pancreatic cancer were higher than those of low expression of SUFU in pancreatic cancer. The inhibition of SUFU promoted pancreatic cancer cell growth and migration; SUFU reduced pancreatic cancer cell growth and migration. SUFU suppressed Wnt/β-catenin signaling pathway in pancreatic cancer cell lines. SUFU reduced pancreatic cancer cell growth by Wnt/β-catenin signaling pathway, providing a novel possibility for an understanding of pancreatic cancer pathogenesis.

  • Study on the influence of different magnetic and electric field-assisted storage methods on non-thermal effects of food Original Article

    ABDILOVA, Galiya; TEREKHOVA, Anna; SHADRIN, Maxim; BURAKOVSKAYA, Nina; FEDOSEEVA, Natalya; ARTAMONOVA, Marina; ERMIENKO, Alena; SMIRNOVA, Maria; GRIGORYANTS, Igor; STRIGULINA, Ekaterina

    Resumo em Inglês:

    Abstract Food processing (FP) industries are dominated by thermal inputs for food preservation. Such treatments can, however, contribute to some undesirable changes in the quality attributes and nutritional value of food. Non-thermal storage processes, on the other hand, have a negligible effect on the sensory consistency and nutritional status of food. Food preservation has used food with non-thermal methods with the aim of preserving the nutritious properties and physic-chemical features of foods. In this respect, the pulsed electrical field offers an alternate option for different food items, in particular liquid food products, in order to improve the protection and maintenance of new, consistent aspects of food. Similarly, this study emphasizes the promise of pulsed electric field technology as a useful method for preserving a variety of foods, with a focus on microbial inactivation. The key goal of this research is to find out how widely nonthermal FP equipment is used. Innovative technology can be able to help strike the right balance between protection and minimum processing, as well as sufficient economic constraints and superior efficiency.

  • Determination of 31 pesticide residues in wolfberry by LC-MS/MS and dietary risk assessment of wolfberry consumption Original Article

    XING, Lijie; WANG, Yuan; LUO, Ruifeng; LI, Xianyi; ZOU, Liangjun

    Resumo em Inglês:

    Abstract A modified QuEChERS method coupled with LC-MS/MS was developed and validated to detect 31 pesticides in wolfberry. The conditions for extraction solvent and QuEChERS purification were optimized. The validated method was applied to analyse pesticides in 200 wolfberry samples. The risk from chronic and acute dietary intake of the detected pesticide residues was assessed by the acceptable daily intake (ADI) and acute reference dose (ARfD), respectively, and the cumulative intake risk posed by the detected residues was assessed by the hazard index (HI). The results showed that 23 pesticides were detected in all wolfberry samples. The risk from chronic dietary intake was between 0.0001% and 1.6067%, and the risk from acute dietary intake was between 0.0010% and 0.4999%, which were all far below 100%. The HI was 0.02569 for chronic dietary intake and 0.015164 for acute dietary intake, which were both far below 1. The results indicated that the pesticide residues in wolfberry would not cause potential risk to human health. This work not only enhances our understanding of the potential exposure risks of pesticide residues in wolfberry, but also provides an effective method for the risk assessment of pesticide residues in other agricultural products.

  • Platycodin D protects pancreatic β-cells from STZ-induced oxidative stress and apoptosis Original Article

    QIAO, Yuan; ZHANG, Lingling; HOU, Chunyang; LI, Fangzhi

    Resumo em Inglês:

    Abstract Diabetes mellitus is a group of physiological dysfunctions associated with hyperglycemia-mediated oxidative stress and apoptosis in pancreatic β-cells. Platycodin D (PLD) is a major saponin isolated from Platycodon grandiflorum that has been reported to possess many pharmacological effects including anti-oxidative, anti-apoptotic and anti-diabetic. In the present study, we evaluated the effects of PLD on oxidative stress and apoptosis in INS-1 cells exposed to streptozotocin (STZ). Our results showed that PLD improved STZ-caused reduction in cell viability of INS-1 cells. PLD prevented STZ-induced apoptosis in INS-1 cells with decreased bax expression and caspse-3 activity, as well as increased bax expression. PLD decreased ROS production and increased SOD activity in STZ-induced INS-1 cells. Treatment with PLD also improved the insulin secretion capacity and the expression of insulin1/2 in STZ-induced INS-1 cells. Furthermore, PLD suppressed the STZ-induced activation of p38 pathway, while enhanced the activation of Nrf2/HO-1 pathway in INS-1 cells. Treatment with p38 agonist (p79350) or knockdown of Nrf2 reversed the protective effects of PLD on INS-1 cells. Taken together, PLD protects INS-1 cells from STZ-induced oxidative stress and apoptosis. The protective effect of PLD might be ascribed to the regulation of p38 and Nrf2 pathways.

  • Baicalein regulates NEDD4L-mediated TLR2 ubiquitination to relieve Mycobacterium tuberculosis-induced pneumonia in mice Original Article

    SHI, Min; YIN, Pengyi; GUO, Xiaobo; LI, Qian; SUN, Lin; CAO, Xiaohua

    Resumo em Inglês:

    Abstract Baicalein has strong anti-inflammatory activity, but its efficacy and mechanism in pneumonia of mice is still unclear. Herein, RAW264.7 cells were infected with M. tuberculosis H37Rv (MOI 1:10) after pre-incubation with 50 μM baicalein, and the result found that baicalein incubation ameliorated the increase of bacterial load, and reduced the levels of ROS, IL-12p40, TLR2 protein, phosphorylated JNK protein and M1 polarization markers (iNOS and CD11c), and increased the levels of IL-10, M2 polarization markers (Arg1, Mrc1 and CD206) and NEDD4L protein in H37Rv infected-RAW264.7 cells. And lentivirus-mediated NEDD4L overexpression vector (LV-NEDD4L) transfection had the same effect as baicalein, while small interfering RNA target NEDD4L (si-NEDD4L) transfection or JNK pathway inhibitor IQ 3 treatment reversed the effects of baicalein, and ubiquitin inhibitor MG132 treatment reversed the effects of LV-NEDD4L. Co-immunoprecipitation (Co-IP) and TLR2 ubiquitination assays found that the binding of NEDD4L and TLR2 promoted the ubiquitination of TLR2. In vivo, C57BL/6 mice were nasal infected with H37Rv (1000 ± 150 CFU/mouse) to establish a mouse pneumonia model, and then administered with baicalein. The result found that baicalein improved H37Rv-induced pneumonia in mice. In conclusion, baicalein increased NEDD4L-mediated ubiquitination of TLR2, promoting macrophage M2 polarization and alleviating H37Rv-induced pneumonia.

  • Cured dry smoked shoulder meat quality from culled adult goats fed a high lipid diet Original Article

    OLIVEIRA, Felipe Brener Bezerra de; FERNANDES, César Carneiro Linhares; MONTENEGRO, Assis Rubens; OLIVEIRA, Iolly Tabata Marques; SILVA, Caroline Pessoa; LIMA, Francisco Wellington Rodrigues; CARNEIRO, Hilton Alexandre Vidal; BESERRA, Frederico José; RÊGO, Aníbal Coutinho do; RONDINA, Davide

    Resumo em Inglês:

    Abstract The effect of high dietary lipid on the meat quality parameters of shoulder meat adult goats in raw meat and during curing and smoking was evaluated by classical and multivariate approaches. The animals were divided into two groups of different finishing strategies: without whole full-fat linseed (WFFLG, n = 9) and whole full-fat linseed (FFLG, n = 9), with diets containing an ether extract content of 2.7% and 6.9%, respectively. The physicochemical attributes did not vary according to the experimental diets in raw meat. The colorimetric parameters and pH varied during curing and smoking. Through multivariate analysis the first two principal components (PC), it was possible to identified variables were highly importance the total variation (L*, a*, b*, C*, h*, and fat content) in raw meat and smoking. The fat content and color b* presented the highest scores for importance of the variable in the projection. Lipid supplementation of adult goats did not influence the quality parameters physicochemical of the raw shoulder meat. However, after curing and smoking there was a significant effect of diet on Hue angle (h*).

  • Treatment of protrusion of Lumbar Intervertebral Disc (LID) with percutaneous laser disc decompression - a follow-up study of 108 patients Original Article

    ZHAO, Jirong; SHI, Min; WANG, Xingsheng; ZHAO, Ning; DENG, Qiang; CHEN, Qiqing; ZHANG, Yanjun; CHEN, Wen; ZHU, Huanping

    Resumo em Inglês:

    Abstract To study the long-term clinical efficacy of protrusion of lumbar intervertebral disc with percutaneous laser disc decompression (PLDD). A statistics was conducted on 108 patients who had been treated with percutaneous laser disc decompression, the intervertebral height of related lesion spaces of patients in different time points after treatment and the intervertebral height ratio was calculated respectively; moreover, a statistics was conducted on VAS evaluation of patients in different time points, and the long-term efficacy after treatment with percutaneous laser disc decompression was evaluated with statistical method. The patients with follow-up period after operation respectively up to 5, 8 and 10 years and those in 3 years after operation were analyzed statistically in intervertebral height ratio and VAS scoring, and the difference was without significant statistical significance. Single-factor was analyzed to the factors likely to influence the effect of operation to get the authenticity of influence of age, disease duration and disease stage on the postoperative efficacy. Percutaneous laser disc decompression was featured by safety, efficacy and fewer complications in treatment of protrusion of lumbar intervertebral disc, and also it had no obvious influence on the spinal stability, and long-term postoperative efficacy was stable.

  • Community diversity and succession in fermented grains during the stacking fermentation of Chinese moutai-flavored liquor making Original Article

    ZHAO, Liang; MO, Xinliang; ZHANG, Chunlin; YANG, Liang; WANG, Xinye

    Resumo em Inglês:

    Abstract As an indispensable and crucial part of the Moutai-flavored liquor production process, stacking fermentation facilitates the accumulation of various microbiota as microbial materials in fermented grains used for liquor making. The diversity of and dynamic changes in highly complex microbiota during this fermentation phase were investigated by characterizing microbial communities through high-throughput sequencing with an Illumina PE300 platform. Through community composition and differentially abundant analyses, 12 key bacteria and 12 key fungi were identified, which contributed to major variations in community succession. Bacillus and Saccharomyces were overrepresented in the bacterial and fungal communities, respectively. In addition, differentially abundant analyses showed that the key microbiota were mainly structured from the early period to the middle period of fermentation and functional populations showed a large accumulation in later periods. Further, endogenous factors showed changing trends, and their potential correlations and varied interactions with the key microbiota were explored through PLS-DA modeling. All the findings in the current study enhances knowledge of complex key microbiota in stacking fermentation and provides theoretical support for optimizing microbial structures through the regulation of endogenous factors and improving fermentative quality.

  • Developed validation for simultaneous determination of three Di-caffeoylquinic acid derivatives from the Leaf of Eribotrya japonica Lindl. by HPLC-DAD Original Article

    SEON, Ho-Young; KIM, Hyun-Hee; YIM, Soon-Ho

    Resumo em Inglês:

    Abstract The aim of this study was to developed HPLC simultaneous analysis method for the determination of Caffeoylquinic acid isolated from the leaf of Eribotrya japonica Lindl. extract. The phenolic compounds in E. japonica leaves were isolated and identified by HPLC, NMR, Mass etc. The quantitative analysis was carried out HPLC-DAD using C18 column with gradient elution of water and acetonitrile at 280 nM for 60 min. The method was successfully validated by specificity, LOD (linearity, limit of detection), LOQ (limit of quantification), precision and recovery. The three phenolic compounds were isolated from E. japonica leaves including 5-Caffeoylquinic acid (5-CQA), 4-Caffeoylquinic acid (4-CQA) and 3-Caffeoylquinic acid (3-CQA). In a quantitative analysis of three phenolic compounds were 3-CQA 7.82-14.48 µg/mL, 4-CQA 3.75-12.58 µg/mL and 5-CQA 3.60-7.82 µg/mL using the standard chemicals, respectively. The developed HPLC validation method would be applicable for simultaneous quantitative analysis of phenolic compounds in E. japonica leaves extracts.

  • [RETRACTED ARTICLE] Use of encapsulated commercial enzyme in the hydrolysis optimization of cagaita pulp (Eugenia dysenterica DC) Original Article

    CARDOSO, Flávio de Souza Neves; CARVALHO, Lucia Maria Jaeger de; ORTIZ, Gisela Maria Dellamora; KOBLITZ, Maria Gabriela Bello

    Resumo em Inglês:

    Abstract Cagaita (Eugenia dysenterica DC) is a Brazilian cerrado fruit with great economic potential. It can be consumed in natura or as processed products like juices and pulps. The search for products with lower nutritional and sensorial changes led to the development of non-thermal techniques, where membrane processes stand out. The use of immobilized pectinolytic enzymes to reduce juices and pulps turbidity and viscosity has several advantages over the free enzymes use, such as the enzyme reduction costs and their reuse. The objective was the cagaita pulp hydrolysis optimization step using encapsulated commercial pectinase, the evaluation of its reuse in several cycles and its application in the microfiltration process. The activity of free commercial enzymes and encapsulated in calcium alginate in the pulp was evaluated, mainly the viscosity and turbidity reduction. The optimum conditions for hydrolysis with encapsulated enzymes were: temperature (30 °C), without stirring and enzymatic concentration (570 μL/L), considering the clarity increment and viscosity reduction. After 8 cycles, the encapsulated enzymes maintained 30% of its activity in reducing viscosity, resulting in the reuse possibility. The mean flow rate during the microfiltration (MF) of the hydrolyzed cagaita pulp with encapsulated enzymes was 13.4% higher than the non hydrolyzed pulp, indicating that enzymatic treatment was also efficient in process time reduction. Enzymes encapsulated can be applied by the juices and fruit pulps industries as a pre-process step for MF increasing the permeate flows, reducing operational and input costs.

  • Mesenchymal stem cell conditioned medium azacytidine, panobinostat and GSK126 alleviate TGF-β-induced EMT in lung cancer Original Article

    SHEN, Huihui; ZHANG, Dongying; LIU, Hua

    Resumo em Inglês:

    Abstract This study aimed to investigate the effects of mesenchymal stem cells (MSCs) conditioned medium, azacytidine, panobinostat, and GSK126 on TGF-β-induced EMT in lung cancer. MSC were cultured in DMEM medium to make MSC conditioned medium. Our results showed that MSC conditioned medium, azacytidine, panobinostat and GSK126 reduced cell viability, invasion, expressions of N-cad, vimentin and α-SMA and increased E-cad expression in cells treated with TGF-β. MSC conditioned medium alleviated TGF-β-induced increases in cell viability and decrease in E-cad expression. In conclusion, MSC conditioned medium, azacytidine, panobinostat, and GSK126 could alleviate TGF-β-induced EMT in lung cancer.

  • Bacterial growth in chicken breast fillet submitted to temperature abuse conditions Original Article

    CASANOVA, Caroline Fátima; SOUZA, Marina Andreia de; FISHER, Bruno; COLET, Rosicler; MARCHESI, Cristiane Michele; ZENI, Jamile; CANSIAN, Rogério Luis; BACKES, Geciane Toniazzo; STEFFENS, Clarice

    Resumo em Inglês:

    Abstract Given possible temperature variations in the cold chain during retail display of chilled food, this work evaluated the growth of Salmonella choleraesuis and Staphylococcus aureus inoculated in chicken breast fillet submitted to different temperature abuses. The bacterial growth was evaluated in Luria–Bertani broth and previously inoculated chicken breast fillet cooled for 12h and incubated at different temperatures (5, 20, and 25 °C) for 12 h and 5 ºC for 12 days. The maximum growth rate and maximum growth were determined. The microorganisms grew at all studied temperatures, with a significantly lower growth at 5 °C compared with 20 and 25 °C. S. choleraesuis showed higher growth than S. aureus in both culture medium and chicken breast, and major maximum growth in culture medium than chicken breast, at all studied temperatures. Salmonella sp. and S. aureus were not detected in the control treatment maintained at 5 °C, and the thermotolerant bacteria remained within the standards allowed by Brazilian legislation when stored for 12 days. However, temperature abuse resulted in the vulnerability and spoilage of chicken breast fillet quality. The effects of temperature abuse caused by negligence on the microbial growth (Ymax) and growth rate (µmax) in chicken breast fillet, under industrial conditions was demonstrated.

  • Differential proteomic analysis to identify proteins associated with Tenderness of Yak meat from different parts based on TMT Proteomic Original Article

    YAN, Zhongxin; LU, Zhoumin; LI, Wei; HU, Rong; MA, Qingmei

    Resumo em Inglês:

    Abstract In order to study the tenderness mechanism of difference in different parts of Yak meat, the differentially expressed proteins (DEPs) and its correlation with quality of Yak meat were studied by TMT (Tandem Mass Tags, TMT) quantitative proteomic method. The results showed that 25, 40 and 34 DEPs were identified in JR/HGT, WJR/HGT and WJR/JR groups, respectively. Correlation analysis between DEPs and quality traits of yak meat showed that there were 12 DEPs with significant correlation were correlated closely with quality traits.The relative contents of the 11 DEPs were significantly different in different parts (p < 0.05).There are 8, 9 and 6 key DEPs in JR/HGT, WJR/HGT and WJR/JR groups, respectively.The expression of these DEPs were down-regulated and up-regulated in different parts, and was closely related to the cell growth and death, carbohydrate metabolism, amino acid metabolism, protein binding, motility activity and unfolded protein binding.The significant difference of the expression of these key proteins in different parts is the internal reason of the difference of quality traits among WJR, JR and HGT.This provide a reference for the study on the mechanism of difference in Yak meat.

  • Simultaneous extraction of carotenoids and phenolic compounds from pulps of orange and yellow peach palm fruits (Bactris gasipaes) by ultrasound-assisted extraction Original Article

    MONTEIRO, Sara Fonseca; COSTA, Evellyn Laís Neves; FERREIRA, Ramon Sousa Barros; CHISTÉ, Renan Campos

    Resumo em Inglês:

    Abstract Peach palm fruits (Bactris gasipaes) are native to the Amazonia and exhibit high levels of bioactive compounds, especially carotenoids and phenolic compounds. In our study, the ultrasound-assisted extraction (UAE) technique with different solvents [ethanol, ethyl acetate and ethanol/water (1:1, v/v)] was investigated to determine the best conditions for the simultaneous extraction of carotenoids and phenolic compounds from pulps of orange and yellow peach palm fruits to produce extracts with high bioactive compound contents. During the UAE experiments, the number of extraction and solid-liquid ratio were the variables that most affected bioactive compounds extraction (p < 0.05) and ethanol allowed the extraction of the highest carotenoid contents, while ethanol/water was the most efficient solvent to extract phenolic compounds. Through response surface methodology, ethanol/water resulted in optimal conditions at 10 extractions of 2 min each at a solid-liquid ratio of 1:12 (w/v) to extract phenolic compounds. Notwithstanding, the simultaneous extraction of carotenoids and phenolic compounds with ethanol and ethyl acetate was observed to be achieved at the same UAE conditions for both fruit varieties. Regardless the solvent, the UAE proved to be an efficient technique to carry out simultaneous extraction of high contents of carotenoids and phenolic compounds from pulps of peach palm fruits.

  • Local honey goat milk yoghurt production. Process and quality control Original Article

    FEKNOUS, Nesrine; OUCHENE, Lina Lamis; BOUMENDJEL, Mahieddine; MEKHANCHA, Djamel-Eddine; BOUDIDA, Yasmine; CHETTOUM, Ahmed; BOUMENDJEL, Amel; MESSARAH, Mahfoud

    Resumo em Inglês:

    Abstract The aim of the present work is to set up a production process of goat milk-based yoghurt. Six (06) kinds of yoghurt have been prepared: a mixed unflavored yoghurt with 50% cow & goat milk, a mixed flavored yoghurt with 50% cow & goat milk, an unflavored 100% goat-milk-based yoghurt, a flavored 100% goat-milk-based yoghurt, two types of 100% goat milk-based yoghurts supplemented with natural honey. Results of bacteriological analyses of finished products showed the total absence of pathogenic bacteria Staphylococcus aureus and salmonella as well as the indicator hygiene bacteria like the fecal and total coliforms. Sensory analyses revealed that 100% goat-milk-based yoghurts are always better appreciated in the other categories (flavored or unflavored) compared to 50% mixed yoghurts. Sensory analyses reported that yoghurts made with honey (HGM1 and HGM2) were richer in carbohydrates (10.5g) and in energy (89.1 kilocalories) against natural yoghurts and flavored yoghurts, which recorded a carbohydrate content of 5.3g and 68.3 kilocalories. The protein contents were assessed at 3.9g. Levels of lipids were at 3.5g together with amounts in minerals such like: calcium, phosphorous, potassium and sodium which reached respectively 168 mg, 114 mg, 203 mg and 58 mg.

  • Multivariate analysis in mathematical model selection to describe Croton urucurana Baill drying kinetics Original Article

    LOPES ALVES, Jáliston Júlio; RESENDE, Osvaldo; RIBEIRO NETO, Francisco de Araújo; RIBEIRO AGUIAR, Ana Carolina; FERREIRA VIEIRA BESSA, Jaqueline; QUEQUETO, Wellytton Darci

    Resumo em Inglês:

    Abstract The Croton urucurana Baill species is known in Brazil as “sangra d’água” and is popular due to its medicinal properties. For better processing of herbal medicines, it is essential that efficient drying and storage techniques are developed and that compounds are preserved. Therefore, this study aimed to select models through multivariate cluster analysis applying Akaike (AIC) and Bayesian information criteria (BIC) to describe Croton urucurana leaves drying kinetics at different temperatures (40-70 °C). The initial moisture content in Croton urucurana leaves was 1.791, 1.841, 2.196 and 2.144 kg water kg dry matter-1, and 8.25, 7.75, 4.25 and 2 hours were required to reach hygroscopic equilibrium, with a final moisture content of 0.134, 0.105, 0.065 and 0.0601 kg water kg dry matter-1, at 40, 50, 60 and 70 °C, respectively. The models with the greatest similarity to the experimental data were Diffusion Approximation; Cavalcanti Mata; Two-term; Two-term Exponential; Modified Henderson & Pabis; Logarithmic; Midilli; Page and Verma. The multivariate cluster technique associated with AIC and BIC criteria during model selection is a great applicability tool to help decision-making when evaluating the drying plant leaves. The Cavalcanti Mata mathematical model was selected to represent the drying kinetics.

  • Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation Original Article

    FERREIRA, Letícia DOS SANTOS; BRITO-OLIVEIRA, Thais CARVALHO; PINHO, Samantha Cristina DE

    Resumo em Inglês:

    Abstract The main goal of this study was to investigate the possibility of encapsulating vitamin D3 (VD3) in Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate (SPI). SPI dispersions were analyzed using intrinsic tryptophan fluorescence, surface hydrophobicity and circular dichroism for a better comprehension of the ingredient’s properties. The emulsions produced with SPI dispersions treated at temperatures between 60 and 70 °C showed higher average droplet diameters (10-40 μM) than those treated at 75 and 80 °C. Despite these different droplet diameters, all formulations showed phase separations, requiring the incorporation of xanthan gum (XG) as thickener. Different XG concentrations were, then, tested (0.1 to 0.3% w/v). The formulation with 0.2% (w/v) XG and SPI treated at 75 °C for 15 min showed the highest stability, and, therefore, was used to produce emulsions encapsulating VD3 at two concentrations (120 and 200 μg/mL). After 21 days of storage, the emulsion stabilized with 1.0% (w/v) SPI and 200 µg VD3/mL preserved 97% of the vitamin. Therefore, the results revealed it is possible to obtain an efficient formulation for the encapsulation of VD3 using Brazil nut oil as an oily phase and thermally treated SPI as an emulsifier.

  • Profile and role of immune function changes of T lymphocytes in patients with acute pancreatitis Original Article

    WANG, Qi; LIU, Shaofeng; HAN, Zhen

    Resumo em Inglês:

    Abstract In recent decades, with the development of the pathogenesis of Acute severe pancreatitis (SAP) and the improvement of clinical treatment techniques, the mortality rate of SAP is still over 10% . Recent studies have shown that immune dysregulation plays an important role in the pathogenesis of AP, especially in SAP. A meta-study points to widespread concern for the discovery of immunosuppression by networked cytokines in the course of AP. In the early stages of AP, high cytokine levels play a leading role in the development of SIRS pathological conditions, which result in a cascade of inflammatory cytokines that induce the release of immunocompetent cells, leading to an excessive immune response. In the later stages of Compensatory anti-inflammatory response syndrome (CARS), the body over-releases anti-inflammatory agents and has an immunosuppressive process, but contributes to the development of the risk of secondary infection and increases the likelihood of Multiple organ disfunction syndrome (MODS). The study was aimed to measure T-lymphocyte immune function changes of patients with acute pancreatitis and to explore BISAP scoring system in clinical applications.

  • Effect of storage time on colorimetric, physicochemical, and lipid oxidation parameters in sheep meat sausages with pre-emulsified linseed oil Original Article

    LIMA, Thamirys Lorranne Santos; COSTA, Gilmar Freire da; CRUZ, George Rodrigo Beltrão da; ARAÚJO, Íris Braz da Silva; RIBEIRO, Neila Lidiany; FERREIRA, Valquiria Cardoso da Silva; SILVA, Fabio Anderson Pereira da; BELTRÃO FILHO, Edvaldo Mesquita

    Resumo em Inglês:

    Abstract This study's objective was to evaluate the effect of storage time (-18 ± 1 °C/60 days) under colorimetric, physicochemical, and lipid oxidation parameters in sheep meat sausages with oil pre-emulsified linseed to replace animal fat. Five formulations have been developed; the control sausage (0%) and four fat replacement levels with pre-emulsified linseed oil: 10, 20, 30, and 40%. Color analysis s (L *, a * and b *), determination of the total colorimetric difference (CD), water activity (Aw), pH, moisture, water retention capacity (WRC), and lipid oxidation through the number of substances reactive to thiobarbituric acid (TBARS), where all analysis were determined at intervals of 0, 20, 40 and 60 days of storage. The treatment, the storage time, and the interaction between these factors significantly affected (P < .0001) most of the studied parameters. The TBARS values were affected by the treatment (P < .0001) and by the storage days (P < .0001), with an interaction between these factors (P < .0001). However, it is suggested that the replacement of animal fat with pre-emulsified linseed oil was a viable strategy without causing detrimental effects on the product's quality during the storage period.

  • Optimization of spray-drying conditions for obtaining Bacillus sp. SMIA-2 protease powder Original Article

    PIRES BOLZAN, Raphael; CRUZ, Erica; BATISTA BARBOSA, João; VILELA TALMA, Simone; LEAL MARTINS, Meire Lelis

    Resumo em Inglês:

    Abstract Microbial proteases, especially from Bacillus spp., have enormously been exploited for a broad variety of applications such as for physiological processes, food and feedstuff, detergents, as well as in the pharmaceutical and leather. In this work, proteases produced by the thermophilic Bacillus sp. SMIA-2 submerged cultures were spray-dried in an attempt to improve its stability for applications in industry. The enzymatic extract was dried using drying adjuvants, and optimal conditions for preserving enzymatic activity were studied following a statistical experimental design. The spray process factors studied were the drier air inlet temperature and the adjuvants concentrations. The responses analyzed were the enzymatic activity and mass recovered of the powder after spray drying. Additionally, the stability of the powder was assessed during 180 days at room temperature. The results revealed that satisfactory levels of enzymatic activity were obtained when 0.5% (w/v) carboxymethylcellulose and 1.0% (w/v) maltodextrin were incorporated to enzymes solutions and the spray drier inlet temperature was 110 ºC. Furthermore, this dried protease extracts showed potential for future commercial applications because of their stability at room temperature for 180 days.

  • Triterpenoid constituents and Their Anti-cancer activity from stems and branches of Sambucus williamsii var. coreana Nakai (Caprifoliaceae) Original Article

    KIM, Hyun-Hee; LEE, Songmi; Kim, Seo-Hee; YIM, Soon-Ho

    Resumo em Inglês:

    Abstract This study aims at characterization of the anti-cancer active compounds separated from stems and branches of Sambucus williamsii var. coreana Nakai (Caprifoliaceae). Bioactivity-guided fractionation of ethanol extracts from the S. williamsii was isolated of three triterpenoid compounds. S. williamsii fractions showed superior growth inhibitory activity against three cancer cells (HCT116, A549 and MDA-MB231). Active fraction was isolated and analyzed and led to the identification of three active triterpenoid compounds using HPLC, NMR, and LC-MS spectrometer, their structures were established as betulinic acid (1), oleanolic acid (2) and ursolic acid (3). The results of this study performed with S. williamsii will be helpful to develop new and efficient anti-cancer agents. Also, this research was supported the previous separations and isolations studies on active ingredients of S. williamsii.

  • Effect of targeted individualized nutrition support on patients with severe diseases during hospitalization Original Article

    WANG, Li; YUAN, Kuandao

    Resumo em Inglês:

    Abstract To evaluate effect of targeted individualized nutrition support on therapeutic effect and safety of patients with severe diseases during hospitalization. All patients were divided into control group and the observation group according to the time of admission. All enrolled patients received symptomatic treatment and intensive care. The control group received only basic nutrition support. There was no significant difference in NRS2002 score between the two groups at admission. Before intervention, there were no significant differences of total serum protein, serum albumin, hemoglobin content, liver and kidney functions and immune indexes between both groups. After intervention, the total serum protein, serum albumin and hemoglobin content of observation group was significantly higher than those of control group. The incidence of adverse events and complications of observation group was significantly lower than control group during hospitalization. The targeted individualized nutrition support could improve nutritional status of patients with severe surgical diseases during hospitalization.

  • Clinical application effect of comprehensive emergency care in emergency treatment and nursing care for acute cerebral infarction with hypertension and diabetes Original Article

    HU, Xiaoqin; ZHANG, Li; GAO, Yunfan

    Resumo em Inglês:

    Abstract To explore the emergency care method for patients suffering from acute cerebral infarction with hypertension and diabetes and its clinical effects. A total of 80 patients were selected, and were divided into the observation group and control group. The patients in the control group were given the routine emergency care, while the patients in the observation group were give the comprehensive emergency care, and the effects of clinical care of the patients in the two groups were compared. After receiving the comprehensive emergency care, the mortality rate, disability rate, recurrence rate, rescuing time, emergency triage time and NIHSS score of patients in observation group were lower than those of control group, and the differences between the two groups were of statistical significance (P < 0.05). Giving patients suffering from acute cerebral infarction with hypertension and diabetes the comprehensive emergency care could not only save the lives of patients effectively and rapidly, reducing the mortality rate, disability rate and recurrence rate, but also effectively shorten the rescue time and clinic time of the patients, reduce the degree of neurologic impairment caused to the patients. Therefore, comprehensive emergency care is worth promoting in clinical practice.

  • Effects of HIF-1α overexpression on mitochondrial function in aged mice with myocardial ischemia-reperfusion Original Article

    ZOU, Tiantian; WU, Jianjiang; YANG, Long; TAIWANGU, Tailaiti; CHEN, Siyu; WANG, Jiang

    Resumo em Inglês:

    Abstract To evaluate the effects of HIF-1α overexpression on mitochondrial function in aged mice with myocardial ischemia-reperfusion (I/R). Mice were divided into 1) Blank (Sham) group; 2) Ischemia-reperfusion (I/R) group; 3) I/R+2ME2 group (I/R+HIF-1α blocker 2ME2. Compared with Sham group, in I/R group and I/R+2ME2 group, HR slowed down, LVDP and +dp/dtmax decreased, LVEDP, myocardial infarction area, and ROS generation rate was significantly increased; whereas the mitochondrial respiratory function (State3, RCR) and mitochondrial respiratory enzyme activity (NADH-OX, Cytc-OX and SUC-OX) were significantly reduced. Compared with the I/R group, the respiratory function of myocardial mtochondria (State3, RCR) and respiratory enzyme activity of myocardial (NADH-OX, Cytc-OX and SUC-OX) were significantly reduced in the I/R+2ME2 group; and the levels of p-HIF-1α and p-VEGF in the I/R+2ME2 group were significantly decreased. HIF-1α pathway upregulate the respiratory enzyme activity of myocardial and respiratory function of I/R myocardial mitochondria.

  • Effect of formononetin from Trifolium pratense L. on oxidative stress, energy metabolism and inflammatory response after cerebral ischemia-reperfusion injury in mice Original Article

    WANG, Xueyan; LI, Tie; DONG, Kun

    Resumo em Inglês:

    Abstract Cerebral ischemia-reperfusion injury (CIRI) is one of the main diseases leading to death and disability. Studying the role and mechanism of drugs in mitigating CIRI is of great significance. In the present study, the effect of formononetin from Trifolium pratense L. on oxidative stress, energy metabolism impairment and inflammatory response after cerebral ischemia-reperfusion injury (CIRI) in mice were investigated. Formononetin was extracted from Trifolium pratense L. and was purified. The mice were treated with formononetin for six days. Then, the CIRI model was established. After 24 h of reperfusion, compared with model group, in formononetin group, the neurological deficit score, cerebral water content and cerebral infarction rate were significantly decreased, the brain tissue nitric oxide and malondialdehyde levels were significantly decreased, the brain tissue superoxide dismutase level was significantly increased, the brain tissue Na+-K+-ATPase, Ca2+-Mg2+-ATPase and Ca2+-ATPase activities were significantly increased, and the brain tissue tumor necrosis factor α, interleukin 1β and interleukin 6 levels were significantly decreased. In conclusion, formononetin from Trifolium pratense L. can reduce the oxidative stress, energy metabolism impairment and inflammatory response in brain tissues, thus mitigating the CIRI in mice.

  • METRNL reduced inflammation in sepsis-induced renal injury via PPARδ-dependent pathways Original Article

    HU, Jin; HE, Aiting; YUE, Xiaolin; ZHOU, Minmin; ZHOU, Yanhong

    Resumo em Inglês:

    Abstract Sepsis is a systemic inflammatory response syndrome (SIRS) caused by infection, with complicated pathological mechanism and extremely high prevalence and fatality rate. In this study, we investigated the role of METRNL in sepsis-induced renal injury and to identify potential downstream molecules. Male C57BL/6 mice were subjected to laparotomy followed by extracorporeal cecum mobilization and ligation as vivo model. THP-1 cells were stimulated with LPS as vitro model. As compared to the normal tissue or normal serum samples, the tissue and serum of METRNL expression levels in sepsis-induced renal injury were reduced. METRNL protein reduced inflammation and inhibited renal injury in sepsis mice model. METRNL up-regulation inhibited inflammation in vitro model. The inhibition of METRNL promoted inflammation and renal injury in sepsis mice model. METRNL reduced inflammation in sepsis-induced renal injury via PPARδ-dependent pathways. In conclusion, we are the first to identify METRNL as a co-activator of PPARδ to inhibit inflammation in sepsis-induced renal injury and potentiate the activity target of renal injury.

  • Glutathione ameliorates Hypoxia/Reoxygenation (H/R) induced hepatocyte oxidative damage via regulating HO-1 signaling Original Article

    CHEN, Wuye; LI, Kunping; ZHU, Shaomei; LUO, Xiaozai; WANG, Yihong; LIU, Zhengyu; FANG, Yongping; XIA, Zhengyuan

    Resumo em Inglês:

    Abstract In our study, CCK-8 assay and LDH release detection were performed to detect the optimal protective concentration of GSH on HL7702 cell viability during H/R injury. HL7702 cells were randomly divided into four groups: Control group, H/R group, H/R+GSH group, and H/R+GSH+HO-1-siRNA group. Then, reactive oxygen species (ROS) was evaluated by DHE staning, MDA, T-SOD measurements; Cell injury was detected by CCK-8, LDH release, and supernatant AST and ALT levels; Apoptosis was determined by Hoechst staining and caspase 3 level. Compared with controls, H/R caused significant HL7702 cell injury evidenced as reduced cell viability, increased LDH release and apoptotic cell death (P < 0.01), with concomitant increases in ROS and MDA production (P < 0.01), while treated with GSH in H/R group significantly attenuated oxidative injury, enhanced cell viability and downregulated cell apoptosis (P < 0.01) together with HO-1 upregulation (P < 0.01). Knockdown HO-1 by its siRNA cancelled the protective effects of GSH from H/R compared with GSH group (P < 0.01). HO-1 was induced in HL7702 exposed to H/R injury and its level was obviously overexpressed after H/R injury with GSH treatment, suggesting its protective potential in GSH against H/R injury. GSH increases the expression of HO-1, which enhanced the early antioxidative activity and played a protective role against HL7702 cells H/R injury.

  • Assessment of food safety conditions at food service premises using Thai survey form and field fecal indicator testing in Pakpoon municipality of Nakhon Si Thammarat, Thailand Original Article

    BUMYUT, Apirak; MAKKAEW, Prasert; YADEE, Khoihrunhana; HLAMCHOO, Soraida; BINYOOSOH, Ifteesan; PRECHA, Nopadol

    Resumo em Inglês:

    Abstract The aim of this descriptive cross-sectional study was to investigate the food safety conditions at food service premises and the hand hygiene of food handlers in Nakhon Si Thammarat, Thailand. The food safety conditions of 24 food service premises in the Pakpoon municipality of Nakhon Si Thammarat were assessed using a food sanitation inspection form and fecal indicator testing. The fecal indicators in this study were coliform bacteria and Escherichia coli (E. coli). A total of 162 samples were randomly collected from food and utensils and analyzed for coliform contamination. Samples were also obtained from food handlers and analyzed for coliform and E. coli contamination. None of the premises achieved the requirements of the Thai food safety standard. The samples showed significant coliform contamination (p < 0.01). Notably, the ice and drinking water samples were 100% coliform positive. The highest number of viable cells of total coliform and E. coli on the hands of the food handlers were >200 CFU/hand and >50 CFU/hand, respectively. Food safety conditions and food handlers’ hand hygiene should be improved to protect consumers from the risk of foodborne diseases.

  • Clinical study on the active tactile sensibility test of single-tooth implants Original Article

    YU, Bohan; LI, Qin; WANG, Fang

    Resumo em Inglês:

    Abstract To compare the active tactile sensibility (AST) between natural teeth and implant dentures, and explore the risk factors. To establish a database of normal tactile thresholds of natural teeth, and integrate the results from experiments. 50 patients underwent posterior dental implant restoration. A healthy group was also enrolled as control. Patients were firstly placed in semi-supine position with soothed tension and wore ear pads and goggles. Next, T-scan II digital occlusal analysis system (Tekscan,USA). The test was performed in double-blind way and recorded by the third. Results were analyzed using SPSS software and P value less than 0.05 was considered as statistically significant. Active tactile sensibility showed no statistically significant difference between natural teeth and dental implants among males and females (P > 0.05). However, there was difference between the natural tooth and implant tooth (P < 0.01), and there was also statistically significant difference between the front tooth and the back of the natural tooth and implant tooth (P < 0.01). There is no significant difference in the determination of the active tactile sensitive threshold difference between the implanted tooth and the natural tooth, which could serve as a comprehensive guiding for clinical strategies of tooth implantation.

  • Effect of Puerarin on EBI after SAH Original Article

    ZENG, Xiangwu; XU, Xiuzhen; KONG, Jianlong; RONG, Congxue; SHE, Jianhu; GUO, Wanliang; SHI, Lijuan; ZHAO, Dianfan

    Resumo em Inglês:

    Abstract Objective The neuroinflammatory reaction activated after the activation of microglia plays a critical role in the pathological mechanism of early brain injury after subarachnoid hemorrhage. The inhibitory effect of Puerarin on inflammatory response plays a protective effect against various diseases. The present study mainly explored whether Puerarin alleviates the inflammation after SAH by inhibiting the Notchl pathway. Methods: Rat SAH model was induced by internal carotid artery puncture. The content of brain edema was evaluated and assessed. Evans blue staining was used to detect the degree of blood-brain barrier damage. FJC staining was used to assess neuronal apoptosis. Western blot method was employed to detect the expressions of Notchl receptor and downstream factors to clarify the protective effect and specific mechanism of Puerarin on brain tissue after SAH. Results: Puerarin can attenuate the brain edema and blood-brain barrier damage caused by early brain injury within 72 h after SAH, reduce the contents of Ibal and CD68 positive microglia. Intraventricular injection of Notchl receptor blockers and Notchl siRNA can inhibit the activation of Notchl pathway after SAH, mitigate brain tissue edema, blood-brain barrier damage, and neuronal apoptosis, as well as inhibit the activation of microglia and the release of inflammatory factors. Puerarin can inhibit the activation of Notchl receptor and downstream pathways, and simultaneously increase the content of Botch in brain tissue. Conclusion: Puerarin can inhibit the activation of Notchl receptor through Botch factor, thereby inhibiting the neuroinflammatory reaction mediated by Notchl pathway, and finally improve the early neurological dysfunction after SAH.

  • Assessment of validation and antioxidant activities of novel 12 Korean strawberry cultivars Original Article

    LEE, Songmi; CHO, Joong-Hyun; PARK, Ki Deok; KIM, Yong-Dae; YIM, Soon-Ho

    Resumo em Inglês:

    Abstract In this study, antioxidant activities of extracts of 12 Korean strawberry cultivars were evaluated and validation of an analytical method for ellagic acid, a marker compound, was carried out. Cultivar 'Josaenghongshim' had the highest total polyphenol and flavonoid contents. In addition, cultivar 'Josaenghongshim' had the highest value and cultivar 'Seolhyang' showing the highest activity. Ellagic acid contents of 'Suhong', 'Okme', and 'Dahong' cultivars were the highest ellagic acid content. Correlation coefficient of the calibration curve was 0.9999, showing very high linearity. The HPLC-DAD method for the quantitation of ellagic acid content showed high linearity at various concentration ranges, with a limit of detection of 2.35 μg/mL. The limit of quantification was 7.13 μg/mL. Relative standard deviations from intra- and inter-day precision were less than 5.13%. Recovery rates of ellagic acid at 10, 50, and 100 μg/mL, respectively, were 99.0-100.1% with RSD values less than 5.30%. These results provide viable information for the validation of antioxidant capacities of 12 cultivars of Korean strawberries.

  • Effects of low-intensity DC magnetic field on the freezing process of aqueous solution and beef Original Article

    WANG, Yiran; XU, Teng; TAN, Gengbin; CHEN, Hailong; LI, Tao; DU, Dongxing

    Resumo em Inglês:

    Abstracts In this paper, experiments were conducted to study the effect of weak magnetic fields on the freezing process of deionized water and physiological normal saline. The results show that different magnetic field strengths have different effects on aqueous solutions. Only a certain strength of the magnetic field will have a positive effect on the freezing process of the aqueous solution, and generally speaking, the effect of the magnetic field on the normal saline is better than that of deionized water. When the magnetic field strength is 150G, the magnetic field has a positive effect on the supercooling degree and the supercooling time of the saline. In the beef freezing experiment, it was found that the magnetic field can not only promote the freezing process of beef but also inhibit the freezing process. Whether a fan is added will also affect the freezing effect of the magnetic field on the beef.The magnetic field strength of 40G and 50G has a significant promotion effect on the freezing process of beef, while the magnetic field strength of 100G~150G has a significant inhibitory effect.

  • Evaluation of food safety problems based on the fuzzy comprehensive analysis method Original Article

    ZHAO, Yingwen; TALHA, Muhammad

    Resumo em Inglês:

    Abstract To preserve life and promote health, it is critical to have access to appropriate quantities of safe food. Foodborne illness is an infectious illness or poisoning caused by viruses, bacteria, or chemicals that contaminate food or water. Food safety and health are the responsibility of everyone, from the agricultural chain to the consumer who comes into touch with food, in order to limit the amount of food poisonings. Nutritionists feel that the home, or the location where the consumer prepares food, is one of the least supervised steps all the way from the farm to the table. Dr. Lotfi Zadeh invented fuzzy logic as a superset of classical logic. This article covers the mathematical foundations of fuzzy logic, as well as membership functions, fuzzy sets, and reasoning rules. Input numbers are converted into linguistic values by fuzzy expert systems, which are subsequently modified by if-then rules provided by a human expert. The notion of a fuzzy expert system is explored in-depth, along with its rule-base and set membership functions.

  • Diagnosis of microcytic hypochromic anemia with red blood cell survival via carbon monoxide breath-red blood cell survival Original Article

    LI, Luqian; DENG, Huimin; MA, Wen; ZHOU, Yiwen

    Resumo em Inglês:

    Abstract Measuring red blood cell survival (RBCS) by a carbon monoxide breath test can help diagnose and analyze disease type and progression of anemia. In this study, we reported the application of RBCS in the differential diagnosis of thalassemia and iron deficiency anemia (IDA). A total of 233 patients were selected in this study, including 48 IDA, 60 thalassemia, and 125 healthy individual controls. The endogenous alveolar CO of each subject was measured by RBCS-01 red blood cell lifespanmeter to obtain the RBCS values. The mean RBCS for mild β-thalassemia, severe β-thalassemia, α-thalassemia, IDA and the control were 67.5±22.0, 31.3±13.9, 69.3±27.7, 78.2±28.2 and 114.3±33.8 days, respectively (P<0.05). RBCS values for thalassemia and IDA patients showed obvious shorter lifespan compared to healthy controls. The cutoff points for thalassemia, IDA and control were <72.5 and <83.5, respectively. RBCS showed a strong positive correlation to red blood cells (RBC) and hemoglobin (HGB) in thalassemia patients. In IDA patients, RBCS demonstrated a moderate positive correlation with HGB, mean corpuscular volume (MCV), mean corpuscular hemoglobin (MCH), mean corpuscular hemoglobin concentration (MCHC), and red cell distribution width (RDW). There were significant differences between RBCS in different types of thalassemia. RBCS by endogenous alveolar CO testing is a rapid and reliable method for the differential diagnosis of thalassemia and IDA.

  • Beneficial effects of Paeonia ostii stamen tea in extending the lifespan and inducing stress resistance on Caenorhabditis elegans Original Article

    MENG, Jiasong; CHENG, Menglin; ZHANG, Keliang; EL HADI, Muna Ahmed Mohamed; ZHAO, Daqiu; TAO, Jun

    Resumo em Inglês:

    Abstract Paeonia ostii is an industrial crop with broad prospects, and folks have habit of drinking its stamen tea in China, but its beneficial healthy effects remain largely unclear. Here, we identified its main active components, evaluated its antioxidant activity, and examined its safety property and its beneficial effects in the model animal Caenorhabditis elegans. The results showed that P. ostii stamen (POS) contained many active components with high antioxidant activity. Moreover, POS tea did not cause lethality, influence growth, locomotion behavior and reproduction, and induce intestinal autofluorescence in C. elegans. Furthermore, 1.2 mg·mL-1 of POS tea treatment significantly extended the lifespan and improved growth, locomotion behavior and intestinal autofluorescence of C. elegans, while its reproduction and Escherichia coli OP50 growth were not affected. In addition, POS tea treatment significantly induced stress resistance to extend the lifespan of C. elegans under heat stress and oxidative stress conditions. All these suggested that POS tea was safe and had beneficial healthy effects, which could provide a theoretical basis for its production and popularization.

  • A pivotal peptide (Ile-Leu-Lys-Pro) with high ACE- inhibitory activity from duck egg white: identification and molecular docking Original Article

    LI, Haitao; CHEN, Xiaoyan; GUO, Yan; HOU, Tao; HU, Jun

    Resumo em Inglês:

    Abstract Salted duck egg white was desalted and hydrolyzed to produce angiotensin I-converting enzyme (ACE) inhibitory peptides. Single factor test and response surface design were performed to determine the best hydrolysis conditions: enzyme dosage 11875.99 U/g, substrate concentration 33.04 g/L and hydrolysis time 4 h. The fraction V (MW < 1 kDa), which exhibited the strongest ACE inhibitory activity, was characterized by HPLC-ESI-MS/MS. Eighty-three peptides were identified, and among them Ile-Leu-Lys-Pro, Ile-Asn-Ser-Trp, Ile-Arg and His-Pro-Ala were synthesized for further research. Ile-Leu-Lys-Pro exhibited the highest ACE inhibitory activity (IC50: 0.355 mM). The molecular docking studies revealed that nine amino acids contributed to stabilize the docking complex. The ACE inhibition of Ile-Leu-Lys-Pro and Ile-Asn-Ser-Trp were mainly attributed to Ile in N-terminal. The residues Glu362 and Ala332 were the important binding sites in molecular docking. This research expands the understanding of ACE inhibitory peptides from duck egg white as well as highlights an opportunity for recycling an otherwise discarded byproduct.

  • The level of cardiac troponin T and its possible influence factors in maintenance hemodialysis patients Original Article

    XU, Yan; HU, Haifeng; SUN, Meimei; TIAN, Taisheng; LI, Jing

    Resumo em Inglês:

    Abstract We aimed to study level of cardiac troponin T(cTnT) and its possible influence factorsin maintenance hemodialysis (MHD) patients. Blood was obtained from 123 MHD patients before undergoing hemodialysis. Patients with cardiovascular disease (CVD) had higher cTnT levels than those without CVD (0.062 [0.044 - 0.083] ng/mL vs 0.031[0.020 - 0.046] ng/mL, P = 0.002). Patients with diabetes mellitus (DM) had higher cTnT levels than those non-DM (0.061[0.042 - 0.102] ng/mL vs 0.044[0.025 - 0.064] ng/mL, P = 0.003). We found that in all MHD patients, cTnT correlated positively with age(ρ = 0.309, P = 0.001), glycated albumin (ρ = 0.192, P = 0.040), amino-terminal pro-B-natriuretic peptide (NT-proBNP) (ρ = 0.448, P < 0.001), high-sensitive C reactive protein(hsCRP) (ρ = 0.335, P < 0.001), carotid artery intima-media thickness (ρ = 0.315, P = 0.004) and left ventricular mass index(ρ = 0.369, P < 0.001); negatively with pre-albumin(ρ = -0.280, P = 0.002), high density lipoprotein cholesterol(ρ = -0.201, P = 0.047). Age (β = 0.204, P = 0.043), NT-proBNP (β = 0.299, P = 0.010) and left ventricular mass index (β = 0.345, P = 0.003) were independently associated cTnT. Receiver operating characteristic (ROC) curves analysis showed the correlation between cTnT and CVD was more closely than NT-proBNP and hsCRP, the correlation between cTnT and left ventricular hypertrophy was lower than NT-proBNP, and higher than hsCRP. In conclusions, serum cTnT is markedly elevated in MHD patients; Serum cTnT is associated with advanced age, fluid overload, malnutrition, microinflammation, left ventricular hypertrophy and CVD in MHD patients.

  • Danzhi Jiangtang capsule regulates the metabolism of blood lipids in hyperlipidemic rats through JAK2/STAT3 pathway Original Article

    YIN, Gang; SHEN, Guoming; DAI, Tingting; LI, Jingya

    Resumo em Inglês:

    Abstract Danzhi Jiangtang capsule (DJC), a traditional medicinal formula composed of cortex moutan, heterophylly falsestarwort root, unprocessed rehmannia root, oriental waterplantain rhizome, dodder seed and leech, has been used to treat type 2 diabetes in clinic for almost 10 years. In addition, DJC was also confirmed that it could relieved oxidative stress of vascular endothelium in diabetic macroangiopathy. Based on the fact that the DJC could regulated the level of free fatty acids in diabetes patients and the constituents of DJC also possess potential anti-hyperlipidemic effect, thus, the present work aimed to evaluate the anti-hyperlipidemic effect of DJC and further investigated potential molecular mechanism of this action. As in vivo results revealed, DJC could reduced the levels of TC, TG, LDL, increased HDL level as well as decreased the level of ALT and AST of model rats. In addition, DJC also showed significant antioxidant effect by decreasing the level of MDA and increasing the level of SOD and GSH-Px. Furthermore, western blot analysis showed that DJC could up-regulated the expression of phosphorylated JAK2 and STAT3, and down-regulated the expression of SCOC3 protein, which indicated that DJC could regulate the metabolism of lipid via JAK2/STAT3 pathway.

  • DNMT3A regulates differentiation of osteoblast and autophagy of vascular smooth muscle cells in vascular medial calcification induced by high phosphorus through ERK1/2 signaling Original Article

    MA, Xiaoying; CHENG, Meijuan; JIN, Jingjing; BAI, Yaling; ZHANG, Huiran; HE, Lei; ZHOU, Wei; ZHANG, Dongxue; ZHANG, Shenglei; XU, Jinsheng

    Resumo em Inglês:

    Abstract To investigate the effect of DNMT3A in vascular calcification (VC) induced by high phosphorus. The arterial tissues of 12 patients with end stage renal disease (ESRD) and VC and 12 patients with ESRD without VC were collected. Rat vascular smooth muscle cells (VSMCs) were divided into control group, high phosphorus (P) group, P + DMSO group, p-ERK1/2 inhibitor group, DNMT3A group and DNMT3A + P group and P + shRNA-DNMT3A group. Vascular calcification was evaluated by von kossa staining. Cell calcification was evaluated by alizarin red staining. The calcium content was assessed by calcium determination kit. The levels of DNMT3A, Runx2, LC3 and p-ERK1/2 were significantly up-regulated in CKD patients with VC in comparison with those in CKD patients without VC(p<0.05). Moreover, the levels of SM22α and P62 were notably decreased in CKD patients with VC in comparison with those in CKD patients without VC(p<0.05). Similar changes were observed in VSMCs induced by high phosphorus. Knock down of DNMT3A in VSMCs inhibited phenotypic transformation and induced autophagy, then reduced calcification(p<0.05). Moreover, p-ERK1/2 level was downregulated by knock down of DNMT3A in comparison with the control group(p<0.05). In conclusion, DNMT3A regulated high phosphorus induced vascular medial calcification via ERK1/2 signaling.

  • Rheological, pasting and sensory properties of biscuits supplemented with grape pomace powder Original Article

    LOU, Wenjuan; ZHOU, Haixu; LI, Bo; NATALIYA, Grevtseva

    Resumo em Inglês:

    Abstract The research aimed to study the effects of 0–20% substitution of wheat flour with grape pomace powder (GPP) on the rheological and pasting properties of wheat dough, and on sensory properties, digestive and antioxidant activities of the prepared biscuits. The results of rheological analysis showed that incorporation with GPP concluded in reduced water absorption (WA) and increased dough stability. Rapid visco-analyser (RVA) results suggested GPP could increase the breakdown value of the starch paste system but decrease the setback and peak viscosity. With respect to biscuit properties, it was found that 5%–15% GPP resulted in increased chewiness and hardness of biscuits. Also, it was recorded that GPP significantly improved antioxidant activity and DPPH and hydroxyl radical scavenging capabilities. Although the in vitro digestibility results showed that the addition of GPP displayed minor influence on digestion rate, the sensory analysis results showed that the biscuits supplemented with GPP to a level of 10% resulted in products with good overall acceptability. Additionally, biscuits incorporated with an addition amount of 10% GPP exhibited nailing oxidation resistance and can be considered as a food with a high fiber content, which is a good option for people to pursue modern healthy foods.

  • Anti-inflammatory effect of Eucommia Chlorogenic Acid (ECA) on adjuvant-induced arthritis rats and its effect on autophagy related pathway Original Article

    LAN-FANG, Chen; DAN, Xuan; JUN, Sheng; FU-YONG, Qiang; XIAO-WAN, Wang; LIANG, Xu

    Resumo em Inglês:

    Abstract Observation ECA’s treatment effects in Adjuvant arthritis rats and relative mechanisms. The rat model of arthritis was established by subcutaneous injection of 0.2 mL Freund’s complete adjuvant. After model success, giving different ECA concentrations (25 mg/kg, 50 mg/kg and 100 mg/kg) to rats by ig methods and continued to 28 days. Measuring thymus and spleen index; observation histopathological morphology of rat joint by HE and Masson staining, and Inflammatory cells, synovial hyperplasia, oochas score and degree of fibrosis were detected semi quantitatively. The relative gene and protein expressions were measured by RT-PCR and Western blot. Compared with Normal group, Inflammatory cells, synovial hyperplasia, fibrosis and oochas score increased significantly in Model group (P<0.01, respectively); COX-1, COX-2, TNF-α, IL-1β, IL-6 and IL-17 mRNA expression were significantly up-regulation (P<0.01); AMPK, Beclin1 and ATG12 mRNA and protein expressions were significantly down-regulation (P<0.01, respectively). Compared with Model group, The inflammatory cells, the degree of fibrosis, the proliferation of synovial tissue and OOCHAS score decreased significantly in Middle and High groups (P<0.01, respectively); Thymus index significantly depressed in Low, Middle and High groups (P<0.01, respectively); spleen index were significantly down-regulation in Middle and High groups (P<0.05 or P<0.01); COX-2, TNF-α and IL-17 mRNA expression was significantly down-regulation (P<0.05), IL-1βand IL-6 mRNA expression were significantly depressed in Middle and High groups (P<0.05 or P<0.01); AMPK, Beclin1, LC3-II, ATG5 and ATG7 mRNA expressions were significantly up-regulation in Middle and High groups (P<0.05 or P<0.01); mTOR gene expression was significantly down-regulation (P<0.05), ATG12 mRNA expression was significantly up-regulation (P<0.01) in High group; AMPK, Beclin1, LC3-II, ATG5 and ATG7 protein expressions were significantly increased in High group (P<0.05 or P<0.01), mTOR protein expression were significantly down-regulation and ATG12 protein expression were significantly up-regulation in Low, Middle and High groups (P<0.05 or P<0.01, respectively). ECA can inhibit the inflammatory response in adjuvant arthritis rats, and its mechanism may be related to promoting autophagy of synovial cells.

  • Preparation and application of phosphorylated Lotus root polysaccharide Original Article

    YAN, You-Yu; YUAN, Shuai; ZHAO, Shuai; XU, Chang-Yuan; ZHANG, Xi-Feng

    Resumo em Inglês:

    Abstract In this study, we extracted lotus root polysaccharide (LRP) and synthesised phosphorylated lotus root polysaccharide (PLP) using response surface methodology (RSM). RSM analyses revealed that the optimal conditions for PLP synthesis were a reaction duration of 7 h, temperature of 70 °C and pH of 11.38. Under these conditions, the predicted degree of substitution (DS%) was determined to be 9.96%. The structure of the LRP1 was examined by ultraviolet (UV) spectroscopy scan, Fourier transform infrared spectroscopy (FTIR) and nuclear magnetic resonance (NMR) (1H and 13C). The monosaccharide composition of LRP1 was determined to be mannose (0.12%), ribose(0.18%), glucuronic acid(0.60%), galacturonic acid(0.09%), glucose(98.79%) and galactose(0.21%). The number average molecular weight (Mn) and the weight average molecular weight (Mw) of LRP1 were 10236 and 251783 g/mol. LRP1 exhibited high antioxidant activities in scavenging ABTS radicals, Superoxide anion radicals and Metal ion scavenging activity. PLP exhibited strong antioxidant activity in vitro. In addition, PLP inhibited Skov3 cancer cell proliferation and induced reactive oxygen species (ROS) production. Our data revealed that PLP is a promising natural antioxidant with potential value as a food supplement and for the treatment of cancer.

  • Characterization of main components in Xiao'er Xiaoji Zhike oral liquid by UPLC-MS and their taste evaluation Original Article

    WU, Chunying; WANG, Shuyu; TAO, Ou; ZHAN, Xueyan

    Resumo em Inglês:

    Abstract This paper provided a method for determining the potential quality markers in Xiao'er Xiaoji Zhike oral liquid (XXZOL) based on the concordant tastes of compounds with their respective originated Chinese medicinal pieces. UPLC-Q-Exactive-Orbitrap-MS technology was used to identify the main chemical constituents in XXZOL. The electronic tongue collected the electronic responses of the sour, bitter, sweet, pungent, and salty sample solutions, and the discriminant factor analysis (DFA) model was established to recognize the taste characteristics of 23 liquid samples. Fifteen high content ingredients in XXZOL were identified by UPLC-MS, and the established DFA model recognized their respective tastes. The accurate recognition rate of the DFA model was 73.33%, the false rate was 6.67%, and the unrecognized rate was 20%. The concordance rate of their authentic tastes with the tastes of their respective originated Chinese medicinal pieces was 78.57%. Trigonelline, malic acid, citric acid, and caffeic acid were the potential sour material bases of XXZOL. Mannitol was the potential sweet material basis of XXZOL. L-phenylalanine, sinapine, forsythoside I, pinoresinol-4-O-β-D-glucopyranoside, naringin, and neohesperidin were the potential bitter material bases of XXZOL. So the above 11 main compounds were the potential quality markers of XXZOL.

  • Characterization, antioxidant, ACE inhibition and toxicity evaluations of palm kernel cake-derived Alcalase® hydrolysate Original Article

    NG, Khar-Ling; TAN, Yen-Nee; OSMAN, Md. Anuar; RAJAB, Nor Fadilah; EE, Kah-Yaw

    Resumo em Inglês:

    Abstract Palm (Elaeis guineensis Jacquin) kernel cake protein (PKCP) was extracted and hydrolyzed using Alcalase® 2.4L to obtain hydrolysate (PKCPH), then fractionated using size exclusion chromatography. PKCPH consisted of predominantly fraction one (PKCPH1), containing two peptides (4.9 kDa and 6.3 kDa) with functional amide (6.75–7.04 ppm) and amine (1.5–2.0 ppm) groups. PKCP and PKCPH shared similar amino acid profiles. PKCPH1 had moderate amounts of hydrophobic (23.60%) and antioxidant (26.10%) amino acids, with high hydrophobicity index (Ho 79.60), thus exhibiting the highest antioxidant activity in mostly all the antioxidant assays. On the other hand, fraction two, PKCPH2 (58.8 kDa), possessed strong angiotensin converting enzyme (ACE) inhibitory activity (77.29%), but undetectable antioxidant activity. Furthermore, high viability (87–92%) and negligible cytotoxic activity were revealed with the highest dosages of PKCPH (2 mg/mL) and PKCPH1 (1 mg/mL) in 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT), Salmonella reverse mutation (AMES), alkaline comet and micronucleus (MNi) assays. Besides, in vivo acute oral toxicity test on PKCPH using Sprague Dawley albino rats showed negative outcome according to the consistent body and organ weights as well as normal morbidity. In short, PKCPH is safe for potential applications in the formulation of functional food and nutraceutical products with health benefits.

  • Microbiological, chemical, fatty acid and antioxidant characteristics of goat milk kefir enriched with Moringa oleifera leaf powder during storage Original Article

    WULANSARI, Putri Dian; Nurliyani,; ENDAH, Srie Rezeki Nur; NOFRIYALDI, Ali; HARMAYANI, Eni

    Resumo em Inglês:

    Abstract Fortification of compounds that contain functional components can improve product quality without affecting the product characteristics in the storage. This study evaluated the effect of supplementing Moringa leaf powder (0; 0.5; 1.0; 1.5; 2.0% w/w) and different storage periods (0, 7, and 14 days) on the quality of goat milk kefir. The observed parameters were microbiological characteristics (total lactic acid bacteria (LAB), total plate count or TPC, total yeast) chemical characteristics (total solids, acidity, pH, alcohol level, free fatty acid (FFA)), fatty acid profiles, and antioxidant properties (total phenol and DPPH). The result showed that Moringa leaf powder supplemented into kefir increased acidity, total phenol, and DPPH and decreased the alcohol level. Storage time decreased TPC, total yeast, and total solids but increased alcohol, total phenol, and DPPH. We also identified 31 fatty acids. Supplementing 2% Moringa leaf powder combined with 14-day storage can produce ± twice as much total phenol and DPPH as those in the control group and does not negatively affect the quality of the kefir product.

  • Use of ultrasound and acerola (Malpighia emarginata) residue extract tenderness and lipid oxidation of pork meat Original Article

    ARAÚJO, Chimenes Darlan Leal de; SILVA, Gledson Firmino Gonçalves da; ALMEIDA, Jorge Luiz Santos de; RIBEIRO, Neila Lidiany; PASCOAL, Leonardo Augusto Fonseca; SILVA, Fábio Anderson Pereira da; FERREIRA, Valquíria Cardoso da Silva; MARTINS, Terezinha Domiciano Dantas

    Resumo em Inglês:

    Abstract This work aims to evaluate the application of ultrasound and marinate with extract of acerola (Malpighia emarginata) residue on the tenderness and lipid oxidation of the meat pork. Samples of loin (Longissimus dorsi) containing approximately 90 g, 10 cm long, 5 cm wide, and 2 cm high were extracted from the pig carcass. The samples were coded and randomly allocated under a factorial scheme 2 (with and without antioxidant extract) x 3 (ultrasonic bath times 0, 5, and 10 minutes); each treatment had four replicates. The final extract volume was adjusted with distilled water, ensuring 200 mg of gallic acid equivalents per kilo of meat. Then, the samples were placed in the ultrasonic bath at a fixed frequency of 170 W, 35 kHz. During the ultrasound application, the bath temperature was maintained at 10 °C with ice/ice water addition when necessary. The acerola´s extract showed a significant effect (P < 0.05) on the meat Cohesiveness and to a lesser extent before rupture. With the modification of the microstructure in the meat, there was a decrease in elasticity. The application of ultrasound to meat (170 W, 35 kHz) in times (5 and 10 minutes) combined with the marinating in a natural antioxidant acerolas residue extract improves the meat's quality characteristics, decreasing the hardness and chewiness.

  • Evaluation on a supersaturatable self-microemulsifying (s-smdds) formulation of biphenyl dimethyl dicarboxylate (BDD) in Vitro and in Vivo Original Article

    JIANG, Qingwei; WANG, Tao; LI, Gao

    Resumo em Inglês:

    Abstract To enhance the dissolution and oral bioavailability of poorly water-soluble biphenyl dimethyl dicarboxylate (BDD), the supersaturatable self-microemulsifying drug delivery system (S-SMEDDS) was developed by adding a water-soluble polymer PVP to prevent precipitation of the drug and maintain a supersaturate state in vivo. Ternary phase diagrams were drawn to evaluate the microemulsification domain. The formulations were characterized by testing the physical stability of the drug, particle size and zeta potential. The pharmacokinetic study in beagle dogs was performed for the S-SMEDDS, SMEDDS formulation and the market drop pills. The optimized S-SMEDDS formulation consist of 35% (w/w) Cremphor EL35, 33% (w/w) Transcutol HP, 30% (w/w) MCT and 2% (w/w) PVPK30 of each excipient showed minimum mean droplet size (37.71 ± 0.87nm) and optimal drug release profile and better physical stability in water compared with the PVP absent SMEDDS. The in vivo studies showed that S-SMEDDS had significantly increased the Cmax and area under the plasma concentration-time curve (AUC) (P < 0.01). The S-SMEDDS formulation should be an effective oral dosage form for improving oral bioavailability of water-insoluble BDD.

  • Optimization of mechanochemical-assisted extraction of hesperidin from Pericarpium Citri Reticulatae Original Article

    JIN, Tingyu; YU, Meijing; CAO, Mingxi; ZHU, Xingyi

    Resumo em Inglês:

    Abstract Mechanochemical-assisted extraction (MCAE) of hesperidin from Pericarpium Citri Reticulatae was investigated in AGO-2 high intensity planetary activator. In order to optimize extraction efficiency, six variables (different kinds of reagents, Na2CO3 content, grinding time, extraction temperature, extraction time, liquid/solid ratio) were varied. Results showed that the optimum MCAE conditions were determined as: Na2CO3 content of 30.0% (w/w), grinding time 20 min, extraction temperature 20 °C, extraction time 10 min, liquid/solid ratio of 80:1 mL/g. Meanwhile, enhancement of solubility was measured. Fourier transform-infrared spectrometer and scanning electron microscope were used to illustrate structure change of hesperidin after mechanochemical pretreatment. With the optimized parameter settings, MCAE with water as solvent gave the highest hesperidin yield while reducing both extraction time and energy costs compared to the heat-reflux and superfine grinding extraction.

  • Extraction, preparation and an assessment of the activity of carboxymethyl polysaccharide from Panax japonicus Original Article

    YU, Qi-Yang; YUAN, Shuai; YAN, You-Yu; ZHANG, Xi-Feng

    Resumo em Inglês:

    Abstract A response surface method (RSM) was employed to optimize polysaccharide extraction from Panax japonicus (PJPS). Also, carboxymethyl substitution of PJPS (CM-PJPS) was studied using a response surface methodology. A three-variable Box–Behnken design (BBD) methodology was applied. RSM analyses revealed that conditions that maximized polysaccharide yield were as follows: a liquid-to-material ratio 22:1, an extraction temperature of 83.99 °C and an extraction duration of 2.32 h. Under optimum extraction conditions, the average absorbance value of PJPS was 0.6001, and the purity of PJPS was 98.2%. A quadratic regression model for CM-PJPS was obtained via BBD. The optimum extraction conditions for the process were determined to include a 1.38 h reaction time, 1.24 g monochloroacetic acid (MCA) and a reaction temperature of 52.85 °C. Under optimum extraction conditions, the average degree of CM-PJPS substitution was 0.9733. The structure of the PJPS was examined by means of Fourier transform infrared spectroscopy (FTIR). CM-PJPS exhibited the strongest anti-oxidant activity in vitro. In addition, CM-PJPS inhibited Skov3 and A2780 cancer cell proliferation. Our data revealed that CM-PJPS is a promising natural antioxidant with potential value as a food supplement and for treatment of cancer.

  • Identification of antioxidant ingredients by GC-MS from the essential oil of Purple Eleutherococcus simonii leaves Original Article

    NIE, Xianxian; WANG, Ziying; REN, Jingxin; LIU, Xiangqian; XU, Zhong; WHANG, Wankyunn; LIANG, Zongsuo; MANS, Dennis; ZHANG, Xiaodan

    Resumo em Inglês:

    Abstract The main objective of the current study was to investigate the components and antioxidant activity of essential oil extracted from Purple Eleutherococcus leaves (identified as Eleutherococcus simonii) (PEEO) by hydrodistillation (HD) and solid-phase microextraction (SPME). Fourteen chemical components were identified in PEEO using gas chromatography-mass spectrometry (GC-MS), accounting for 41.21% of the total essential oil extracted by SPME, including isopropyl toluene, 4-methylene-1-(1-methylethyl) cyclohexene (3.24%), fumaric-red myrrh alcohol (2.94%), farnesol acetate (2.92%), etc. Forty-three compounds were identified by HD, accounting for 73.28% of the total essential oil extracted by HD, including α-Farnesene (3.4%), Hexadecanoic acid, methyl ester (1.28%), (α-Bisabolol (0.87%), etc. The antioxidant activity of PEEO was characterized for 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, ABTS method and FRAP method, and the IC50 values were 1.125 mg/mL, 0.945 mg/mL and 0.862 mg/mL, respectively. The IC50 values for DPPH, ABTS and FRAP of essential oil were similar to those of ascorbic acid (VC; 0.853, 0.945 and 0.037 mg/mL). The results showed that the essential oil of PEEO has a high radical scavenging activity.

  • Effects of deep fat frying conditions on the formation of heterocyclic aromatic amines in chicken meat Original Article

    ZHANG, Chen-Xia; XI, Jun; WANG, Shou-Tao; MA, Yu-Xiang; WANG, Xue-De

    Resumo em Inglês:

    Abstract Deep fat frying is a common cooking procedure; however, its effects on food can produce carcinogenic compounds, namely heterocyclic aromatic amines (HAAs) that are detrimental to the health of the consumer. The influence of frying process conditions (temperature, time, meat shape, oil type, oil oxidation) on the formation of HAAs in deep fat fried chicken meat was explored. The concentrations of HAAs increased with frying temperature and time, and higher amounts were found in samples with higher surface areas. The type of oil influenced the formation of HAAs, and more HAAs were found in the samples fried in peanut and rapeseed oils. Oxidation of frying oil also elevated HAAs in fried meat. Understanding how to reduce the formation of HAAs in deep fat frying is essential for reducing the health risks associated with consuming HAAs.

  • Anti-neuroinflammatory activity of Humulus japonicus extract and its active compound luteolin on lipopolysaccharide-induced inflammatory response in SIM-A9 microglia via NF-κB and MAPK signaling pathways Original Article

    WANG, Feng; CHO, Byoung Ok; SHIN, Jae Young; HAO, Suping; JANG, Seon Il

    Resumo em Inglês:

    Abstract Humulus japonicus (HJ) is administered to patients with pulmonary disease and skin disease owing to its anti-inflammatory and antioxidant effects. Lately, HJ has been shown to exert impacts on protection against neurodegenerative sickness. Nevertheless, its impacts on microglia have not been discovered in depth. As a result, anti-inflammatory impacts of HJ ethanol extract (HJE) and its active compound luteolin on lipopolysaccharide-stimulated SIM-A9 cells were investigated. The results showed that HJE luteolin inhibited generation of interleukin-1β, tumor necrosis factor-α, nitric oxide, interleukin-6, together with prostaglandin E2, iNOS, COX-2 along with HO-1 induction. Furthermore, HJE and luteolin reduced degrees of NF-κB pathway components within cytoplasm and nucleus, while reducing cytoplasmic MAPK levels and increasing Nrf2 levels in the cytoplasm and nucleus. In conclusion, our results demonstrate that HJE might exhibit neuroprotective effects and could be used as a novel drug for various neurological diseases.

  • Purification and characterization of Antarctic krill chitinase and its role on free fluoride release from Antarctic krill cuticle Original Article

    JI, Wei; PENG, Yuanhuai; JI, Hongwu

    Resumo em Inglês:

    Abstract To investigate factors that influence free fluoride release in Antarctic krill cuticle, the enzyme properties of a chitinase from Antarctic krill were analyzed to identify its role on free fluoride release from Antarctic krill cuticle. The chitinase was purified by ammonium sulfate precipitation,ion and gel chromatography, and identified by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS). The molecular mass of the chitinase purified from Antarctic krill was 59.0 kDa and its peptide sequences were similar to chitinase precursor sequences from Penaeus vannamei. The optimal pH of the chitinase was pH 6.5 and temperature 45 °C and exhibited high stability within pH 5.0-6.0 and temperatures below 35 °C. The chitinase activity was increased by Ca2+ and Mg2+, while inhibited by Fe2+, Cu2+ and Co2+. The purified chitinase had Km and Vmax values of 5.88 mmol/L and 2.11 μmol/min·mL, respectively. The endogenous chitinase purified from Antarctic krill could degrade chitin fibers and induced the release of free fluoride from Antarctic krill cuticle. Under experimental conditions, the free fluoride release law in Antarctic krill cuticle can be described by equation: CW=1−0.98e−0.0111t−0.02e0.15t×175.52 +10.80.

  • Synthesis of partial glycerides rich in α-linolenic acid efficiently from silkworm pupa oil with immobilized lipase MAS1-H108A Original Article

    YUE, Haipeng; LUO, Ri Ming; QIN, Xiaoli; HE, Shi; YANG, Bo; LIAO, Sentai; WANG, Weifei; WANG, Yonghua

    Resumo em Inglês:

    Abstract In this paper the ability of immobilized lipase MAS1-H108A to prepare α-linolenic acid-rich partial glycerides was studied. The effects of different reaction conditions on the yield of Diacylglycerol (DAG) and Monoglyceride (MAG) were investigated, including substrate molar ratio, substrate concentration, temperature and lipase dosage. The highest yield (63.92% of MAG and 30.61% of DAG) was obtained when silkworm pupa oil/glycerol ratio of 1:3, lipase dosage was 50 U/g, substrate concentration was 40% (w/v), at 40 °C. Under the optimal conditions, the scale-up (50 times) and single-stage molecular distillation were carried out to separate DAG and MAG, the yield of MAG in the light phase was 99.18%, and the concentration of DAG in the heavy phase was 89.47%, α-linolenic acid in MAG and DAG accounted for 28.96% and 28.23%, respectively. The results can be shown that the immobilized lipase MAS1-H108A has excellent potential for enzymatic glycerolysis to prepare functional partial glycerides.

  • Unraveling characterizations of bacterial community and spoilage profiles shift in chilled pork during refrigerated storage Original Article

    WANG, Xinhui; DENG, Yuanhong; SUN, Jinsong; DING, Yue; LIU, Yang; TIAN, Tian

    Resumo em Inglês:

    Abstract Changes in bacterial community composition and bacterial counts of chilled pork during storage at 4 °C were unraveled by culture-dependent method and culture-independent method. Physical and chemical analyses including drip loss, total volatile basic nitrogen (TVB-N), pH, and surface color were also performed to estimate its quality and shelf life. A total of 37 phyla, 575 genera and 843 species were identified in all samples by high-throughput sequencing technology during 10 days’ storage. At the phylum level, Proteobacteria and Firmicutes were the dominant phylum. At the genus level, Pseudomonas spp., Acinetobacter spp., Pantoea spp., Brochothrix spp. and Raoultella spp. were the dominant genera with their average relative abundance above 5%. In addition, 12 species with average relative abundance more than 1% were found. These dominant bacteria were main pathogenic or spoilage bacteria, and seriously affected the quality of chilled meat. Based on the results of total viable counts (TVC), TVB-N level and sensory evaluation, the shelf life of chilled pork stored at 4 °C was no more than 3 days. Through the analyses of the TVC and the microbial community structure during the spoilage of chilled pork, the main microorganisms causing spoilage were revealed, which will guide significance for further control microbial quality of chilled pork.

  • Pectinase halophyte complex extract protects hairless mice skin damaged by UV-irradiation Original Article

    PARK, Ji Hyeon; SHIN, Jae Young; CHO, Byoung Ok; HAO, Suping; WANG, Feng; LIM, Yi Teak; SHIN, Da Jeong; JANG, Seon Il

    Resumo em Inglês:

    Abstract The aim of this study was to evaluate the inhibitory effect and mechanism of collagen degradation by Pectinase-assisted Halophyte Complex Extract (PHCE) in hairless mice. Collagen expression in vitro was measured using Enzyme-linked Immunosorbent Assay (ELISA) and Western blotting. After collecting mice skin in vivo, histological analysis was performed with Hematoxylin & Eosin (H & E) and trichrome stain. Molecular expression was measured by western blot analysis. In HaCaT cells, the collagen expression level was increased compared to the positive control group. Epidermal thickness inhibition and collagen expression levels were also increased in the skin of a hairless mouse model. Western blot analysis confirmed the increase in collagen and elastin by inhibiting phosphorylation of NF-κB and decreasing the expression of matrix metalloproteinases-1 (MMP-1) and matrix metalloproteinases-9 (MMP-9). The skin protective effect of PHCE is considered to be due to inhibition of MMPs expression through inhibition of NF-κB activation. Therefore, PHCE can be considered as a candidate material as a food material that can improve skin damage caused by UV rays.

  • Ivermectin induces mitophagy in H9c2 cells via activation of the PINK1/Parkin pathway Original Article

    JIA, Yanmin; HAN, Baoxue; WANG, Rene

    Resumo em Inglês:

    Abstract Ivermectin (IVM), a remarkable broad-spectrum anthelmintic and insecticides, which also contributes to clinical application. However, IVM induction of cytotoxicity through mitophagy has not been consistently proven in vitro. Here we investigate the cytotoxic effects of ivermectin in mammalian nontarget cells. We have used cck-8 assay to evaluate the cell viability. The Fluorescence labeling was detected the occurrence of autophagy and mitophagy. The ATP bioluminescence detection kit was used to detect changes in intracellular ATP levels. In addition, the western blot assay was applied to reflect the expression of autophagy-related and mitophagy- related proteins. Cellular calcium concentration analysis was captured with a flow cytometer. We also used western blot to reveal expression of the lysosomal membrane protein Lamp2. The expression of lysosomal cathepsin mRNA was evaluated by RT-PCR. The cell viability was significantly diminished in H9c2 cells and the number of autophagosomes increases in a dose-dependent way, at the same time, LC3-II / I ratio was increased. We also found that the H9c2 cellular ATP level was decreased and observed the mPTP opening. The co-localization of mitochondria and lysosomes was detected, also, we found the concentration of Ca2+, the expression of Lamp 2 and mRNA expression levels of Cathepsin B and Cathepsin L significantly increased in a dose-dependent way in H9c2 cells. Finally, the results of expression of PINK1 and Parkin protein increased simultaneously in H9c2 cells. IVM induced mitophagy in H9c2 cells via PINK1/Parkin signaling.

  • Pristimerin improve renal fibrosis by regulating miRNA-145-5p in vitro and vivo study Original Article

    XIAO-MEI, Chen; JIN-YU, Zhang; YAN-LANG, Yang; YU-WEI, Wang; YUAN-YUAN, Yu; HAI-HONG, Xu

    Resumo em Inglês:

    Abstract Pristimerin (Pri) was a kind of extraction from natural plant, and it has anti- inflammation effects in previous studies, however, it has been unclear that Pri’s effect in renal fibrosis treatment. The purpose of this research was to evaluate pristimerin (Pri) treatment effects in renal fibrosis and relative mechanisms in vivo study. Using UUO and TGF-β1 to make renal fibrosis rats and HK-2 cell fibrosis model. Evaluating renal tissues pathological and fibrosis by HE and Masson staining; measuring Scr and BUN concentrations of serum, IL-1β, TNF-α, SOD and MDA concentrations by ELISA assay in serum and supernatant. Relative gene expressions were measured by RT-qPCR assay in renal tissues and cells and relative proteins expression by WB assay. Using Double luciferase assay to analysis correlation between miRNA-145-5p and TLR4. NF-κB(p65) nuclear volume were evaluated by cellular immunofluorescence. Scr, BUN, IL-1β, TNF-α and MDA concentrations were significantly increased and SOD concentration was significantly down-regulation (P < 0.001) in Model rats group; miRNA-145-5p gene expression was significantly depressed, TLR4, MyD88 and NF-κB(p65) gene expressions were significantly increased (P < 0.001, respectively); with Pri supplement, the renal pathological, masson region, Scr, BUN, IL-1β, TNF-α, SOD and MDA were significantly improved. In cell experiment, miRNA-145-5p play important role in Pri treatment of renal fibrosis by targeting TLR4. Pri could improve renal fibrosis by via regulation miRNA-145-5p to target TLR4.

  • Effect of α-linolenic acid (ALA) on proliferation of probiotics and its adhesion to colonic epithelial cells Original Article

    LIU, Pan; LIU, Mo; LIU, Xiaogeng; XUE, Mei; JIANG, Qian; LEI, Hong

    Resumo em Inglês:

    Abstract The effects of α-linolenic acid (ALA) on the proliferation and adhesion of probiotics would be investigated in the present study. Effects of ALA on intestinal flora were studied by animal fecal anaerobic fermentation system in vitro, which were analyzed by high-throughput sequencing. Results showed that treatment with ALA could promote the proliferation of probiotics Lactobacillus and Bifidobacterium, and inhibit the growth of harmful bacteria Enterococcus and E. coli. ALA restored the abnormal intestinal flora caused by high-fat diet, which was beneficial to the improvement of intestinal flora structure. In addition, adhesive characteristics of probiotics to epithelial colon cells NCM460 were detected by plate counting and Gram staining, which indicated that ALA promoted adhesion of probiotics to colonic cells. In conclusion, ALA could promote the proliferation and adhesion of intestinal probiotics, which provides a basis for ALA to exert the healthy activities of intestinal probiotics.

  • Minerals, antinutrients content and the bioaccessibility of iron and zinc in cooked, spontaneously fermented-dried, and blanched-dried dark green leafy vegetables commonly consumed in Sub-Saharan Africa Original Article

    MONGWAKETSE, Tiyapo; KRUGER, Johanita; LEWIES, Angelique; BAUMGARTNER, Jeannine; MATTHEUS SMUTS, Cornelius

    Resumo em Inglês:

    Abstract Iron and zinc deficiencies remain a significant problem in sub-Saharan Africa. This study aimed at determining mineral, antinutrient contents of differently processed ALVs, and the bioaccessibility of iron and zinc from cooked, blanched-dried, as well as spontaneously fermented-dried ALVs. Mineral and antinutrient contents of ALVs were analysed and the bioaccessibility of iron and zinc from ALVs were analysed by in vitro dialysability assay. Iron, zinc, magnesium, and calcium contents of the ALVs were high. Compared to cooked vegetables, both spontaneously fermented-dried and blanched-dried vegetables had significantly lower levels of condensed tannins, while significantly lower total phenolic contents were found in blanched-dried vegetables. Compared to cooked counterparts, percentage iron and zinc bioaccessibilities in spontaneously fermented-dried and blanched-dried ALVs showed no significant (p > 0.05) differences except for iron in Ethiopian kale and zinc in amaranth. Based on data from this study, it is recommended that ALVS should be consumed concurrently with iron and zinc enhancers to enhance bioaccessibility.

  • Influence of effective enteral nutrition support on delirium in ICU patients with mechanical ventilation Original Article

    SONG, Lu; GONG, Qingmei; LI, Baoping; CAO, Jianghong; LI, Ximei; ZHU, Lili; SHI, Dongwu

    Resumo em Inglês:

    Abstract To evaluate the influence of effective enteral nutrition support on delirium in ICU patients with mechanical ventilation. 51 patients were divided into observation group and control group according to the nutrition support. Patients in the observation group received enteral nutritional support within 48h after mechanical ventilation. The mechanical ventilation time, duration of delirium, ICU length of hospital stay, lymphocyte number before and after the intervention, body weight, complications, and nutritional intervention time and nutritional standard time of patients in the two groups were evaluated and compared. There were 21 patients in control group, while 30 patients in observation group. The number of lymphocytes and body weight in the observation group were significantly higher than those in the control group (P < 0.05). The complication rate in the observation group was significantly lower than that in the control group (P < 0.05). The time of patients reaching the nutritional target in the observation group was significantly earlier than that in the control group (P < 0.05). The enteral nutritional support on ICU patients with mechanical ventilation is particularly effective, which effectively reduce the occurrence of delirium and other complications, thus improving the prognosis, which is of clinical application value.

  • MiR-34c-3p targets Notch2 to inhibit cell invasion and epithelial-mesenchymal transition in nasopharyngeal carcinoma Original Article

    JIANG, Chengchuan; ZHOU, Xiangqi; ZHU, Yuan; MAO, Yini; WANG, Ling; KUANG, Yuqing; SU, Ju; HUANG, Weiguo; TANG, Sanyuan

    Resumo em Inglês:

    Abstract This study was to investigate role of miR-34c-3p/Notch2-EMT signal axis in Nasopharyngeal Carcinoma (NPC). Ten samples of NPC tissues and chronic inflammatory tissues of nasopharynx (CITN) were collected. 133 differentially expressed miRNAs, including 31 down-regulated and 102 up-regulated were identified in NPC tissues. MiR-34c-3p was down-regulated and Notch2 was up-regulated in NPC tissues compared with CITN tissues. MiR-34c-3p was overexpressed in 6-10B cells after transfected with miR-34c-3p mimic, while reduced in 5-8F cells after transfected with miR-34c-3p inhibitor. Notch2 was confirmed as a target gene of miR-34c-3p. miR-34c-3p overexpression in 6-10B cells suppressed, while knockdown in 5-8F cells promoted cell invasion ability. In molecular level, the expression of E-cadherin was increased, while N-cadherin was decreased after miR-34c-3p overexpression in 6-10B cells. Knockdown of miR-34c-3p obviously decreased E-cadherin, but increased N-cadherin expression in 5-8F cells. Targeting Notch2 by miR-34c-3p might be a promising target for NPS treatment.

  • Enzymatic hydrolysis of a colloidal system based on cape gooseberry Original Article

    ERASO-GRISALES, Soany; CORTES-RODRÍGUEZ, Misael; CASTAÑO-PELÁEZ, Hader Iván; HURTADO-BENAVIDES, Andrés

    Resumo em Inglês:

    Abstract The objective of this research was to evaluate the influence of the enzymatic process on the physicochemical stability of a colloidal system based on cape gooseberry pulp, skin, and seeds (CSCG). The pulp, seed, and skin mixture were homogenized by shearing in a rotor-stator system at 10,000 rpm. A completely randomized factorial design was used, considering the independent variables: Viscozyme® L enzyme concentration [Enzyme] (50, 125, and 200 ppm) and hydrolysis time (HT) (0, 30, 60, 90, and 120 minutes), and the dependent variables: viscosity (µ), zeta potential (ζ), particle size (percentiles D10, D50, and D90), spectral absorption index (R). Both independent variables had a significant impact on the process. [Enzyme] affected mainly μ, D50, D90, and R and HT affected μ and D10. The optimization of the formulation was performed under the criterion of obtaining a CSCG with higher physicochemical stability. The optimization showed desirability of 74.2% with [Enzyme] at 78.5 ppm and HT of 120 minutes. The dependent variables obtained experimentally were: µ = 371.3 ± 242 cP, ζ = -21.8 ± 0.3 mV, D10 = 3.5 ± 0.3 µm, D50 = 135 ± 3.6 µm, D90 = 565.7 ± 25.5 µm, and R = 0.655 ± 0.007. The integration of homogenization processes and enzymatic treatments contributed to obtaining a physicochemical stable colloidal system based on cape gooseberry pulp, skin, and seeds.

  • Ganoderic Acid A suppresses the phenotypic modulation of pulmonary artery smooth muscle cells through the inactivation of PI3K/Akt pathway in pulmonary arterial hypertension Original Article

    MENG, Yan; NING, Qian; LIU, Ya; PANG, Yamei; REN, Hui; YANG, Tian; LI, Hong; LI, Shaojun

    Resumo em Inglês:

    Abstract Ganoderic acid A (GAA) is one of the most abundant triterpenoids in Ganoderma lucidum and has protective effect on several vascular diseases. However, the effect of GAA on pulmonary arterial hypertension (PAH) has not been reported. The aim of this study was to investigate the effect of the GAA on the hypoxia-induced phenotypic modulation of PASMCs and the involved transduction pathway. Primary rat pulmonary artery smooth muscle cells (PASMCs) were isolated and cultured under hypoxia condition to induce phenotypic modulation. Our results showed that hypoxia significantly increased the proliferation and migration of PASMCs, as well as inhibited the apoptosis of PASMCs, which were blocked by GAA treatment. In addition, hypoxia-induced dedifferentiation of PASMCs was prevented by GAA with increased the expression levels of myocardin and calponin, and decreased the expression of osteopontin (OPN). Furthermore, GAA suppressed the hypoxia-induced expression of p-PI3K and p-Akt in PASMCs. Treatment with IGF-1 reversed the effects of GAA on proliferation, migration, apoptosis and dedifferentiation in hypoxia-treated PASMCs. Taken together, these findings demonstrated that GAA suppresses the phenotypic modulation of PASMCs through the inactivation of PI3K/Akt pathway. Thus, GAA may be a potent therapeutic agent for PAH in future clinical practice.

  • Utilization of Guazuma ulmifolia gum and sodium alginate to form protective beads of antioxidant peptides obtained from Phaseolus lunatus Original Article

    BETANCUR-ANCONA, David; SANDOVAL-PERAZA, Mukthar; ARIAS-TRINIDAD, Aldo; GALLEGOS-TINTORÉ, Santiago; CASTAÑEDA-PÉREZ, Eduardo; CHEL-GUERRERO, Luis

    Resumo em Inglês:

    Abstract Effect of peptides obtained from Phaseolus lunatus L. where biological properties such as antioxidant activity have been found. In addition to improve this beneficial effect, the microencapsulation could be a way to protect the peptides against the environment to which they are exposed. Gums extracted from plant seeds are a potential option such as Guazuma ulmifolia, and its seeds gum exhibits promising properties as coating materials in encapsulation. Two peptide fractions from P. lunatus L. were encapsulated (>10 and <10 kDa) by ionic gelation using mixtures of G. ulmifolia gum and sodium alginate (GUG:SA). A 23 experimental design was used: GUG:SA ratios (A) (70:30 or 30:70); CaCl2 concentrations (B) (0.05 or 0.15 M); and hardening time (C). (10 or 30 min). Multiple variable response analysis with a desirability coefficient identified optimum conditions for each peptide fraction. Better results were obtained for >10 kDa peptide fraction at optimal conditions of A: 70:30, B: 0.05 and C: 10, obtaining irregular beads with a diameter of 5.85 mm2, Bead Encapsulation efficiency 42% and 31 and 42 mM TEAC for ABTS and DPPH respectively. These results shown that GUG:SA mixture is a viable encapsulation system for preserving antioxidant peptide fractions.

  • Characterization of pigmented and non-pigmented flakes glutinous rice (ampiang) on chemical compositions, free fatty acids compositions, amino acids compositions, dietary fiber content, and antioxidant properties Original Article

    AMRINOLA, Wiwit; SITANGGANG, Azis Boing; KUSNANDAR, Feri; BUDIJANTO, Slamet

    Resumo em Inglês:

    Abstract The purpose of this study was to compare the characteristics of flakes rice made pigmented and non-pigmented glutinous rice grain on chemical composition, fatty acid, amino acid, dietary fiber, and antioxidant properties. Flakes glutinous rice (FGR) made glutinous rice grain that has been pre-roasted and then flattened. This product contains an endosperm and rice bran layer. So that, it is rich in nutrients and bioactive compounds that have antioxidant properties that are beneficial to health. The process of making flakes rice is carried out in four stages, that is the process of soaking, roasting, flattening, and sifting process. The grain used in this study are pigmented (red and black) and non-pigmented glutinous rice grains. The results showed that black FGR contained higher ash content, crude protein, dietary fiber, total phenolic compounds, flavonoids, γ-oryzanol, anthocyanins, and antioxidants activity. Meanwhile, white FGR is highest in fat, carbohydrate, and amylose content amongst others. Furthermore, FGR is rich in essential fatty acids (oleic and linoleic), glutamic acid, essential amino acids (Leucine, Arginine, and Phenylalanine). In conclusion, pigmented FGR has higher nutritional value, antioxidant properties, and antioxidants activity than non-pigmented FGR.

  • Yiqi Huoxue Recipe alleviates intervertebral disc degeneration by suppressing interleukin-17, nucleus pulposus cell apoptosis and promoting SOX9/β-catenin pathway Original Article

    MA, Zhijia; ZHOU, Jingwen; JIANG, Hong; YU, Pengfei; DAI, Feng; LIU, Jintao

    Resumo em Inglês:

    Abstract This study aimed to explore the effects of Yiqi Huoxue Recipe (YQHXF) on the pathological changes, Th-17 lymphocyte infiltration, nucleus pulposus cell apoptosis, and the expression of extracellular matrix related proteins in degenerative intervertebral disc of rats. Thirty SD rats were randomly divided into 5 groups (Sham, Model, Low YQHXF, Medium YQHXF, and High YQHXF). In this paper, the annulus fibrosus was broken and arranged disorderly, nucleus pulposus cells apoptosis was increased, and the intervertebral discs were infiltrated by a large number of inflammatory cells in model group rats. However, YQHXF treatment group significantly attenuated these effects. Annulus fibrosus puncture caused increase in Th-17 lymphocyte infiltration and inflammatory factors in the model group, however, those effects were inhibited by YQHXF intervention. YQHXF treatment significantly reduced nucleus pulposus cell apoptosis, which was increased in the model group. The down-regulation of SOX-9 phosphorylation, type II collagen, BMP-2 and the up-regulation of β-catenin, MMP-3, MMP-13 and ADAMTS5 were found in the model group compared with sham group. However, those changes were significantly attenuated by YQHXF treatment. YQHXF could alleviate intervertebral disc degeneration in rats by reducing Th-17 lymphocyte infiltration, inhibiting nucleus pulposus cell apoptosis and promoting SOX-9/β-catenin-mediated ECM synthesis

  • Association of SIRT5 gene expression with meat quality traits in F1 generation of wild boar × kele pig Original Article

    ZHANG, Xiong; ZHANG, Jing; WANG, Jing; ZHAO, Chunping; DU, Chunlin; SHI, Kaizhi

    Resumo em Inglês:

    Abstract The aims of this study were to analyze the coding region sequence of the SIRT5 gene and to explore the association of SIRT5 gene expression with meat quality traits in the F1 generation of wild boar × Kele pigs (Yeke F1). In this study, two SNPs (g.5753 A > G, g.16916 A > G) were found in the CDS region of the SIRT5 that could affect meat quality. SIRT5 was an unstable hydrophilic protein with a highly conservative structure of the SIR2 functional domain. The expression of SIRT5 in subcutaneous fat was significantly higher than that of the longissimus dorsi muscle from Yeke F1 pigs (P < 0.01). The expression level of SIRT5 negatively correlated with meat color (P < 0.01) and positively correlated with the pH1 (P < 0.05) in longissimus dorsi muscle. Expression of SIRT5 was positively correlated with meat tenderness, muscle moisture, heptadecanoic acid, elmintic acid and methyl nervonate (P < 0.01); however, it was negatively correlated with intramuscular fat content, myristic acid, stearic acid and trans linoleic acid (P < 0.05) in subcutaneous fat. This study indicated that SIRT5 could be used as a candidate gene for regulating intramuscular fat content and flavor indexes of Yeke F1 pigs.

  • Study on molecular mechanism of carbapenem- and colistin-resistance in Escherichia coli Original Article

    Na, LV; JIA, Xiumei; YU, Weijuan

    Resumo em Inglês:

    Abstract To investigate the drug resistance and molecular mechanism of carbapenem and colistin-resistant Escherichia coli(E.Coli) isolated from elderly patients and provide theoretical foundation for clinical anti-infective therapy. 1028 strains of E.coli isolated from our hospital were collected. Agar dilution method was used to screen E. coli resistant to carbapenem and colistin antibiotics. Broth microdilution method was performed to confirm drug susceptibility and detect susceptibility to 9 commonly used clinical antibiotics. Carbapenem and colistin resistant genes carried by the strains were detected by PCR; Strain ST type was detected by the MLST typing method. Four samples of carbapenem and colistin-resistant E.coli were obtained by drug sensitivity test, and all four strains were isolated from elderly patients. It is a multi-drug resistant phenotype resistant to quinolones, cephalosporins, carbapenem and colistin; PCR detection found that DC632 and DC796 carry blaNDM-1 and mcr-1, DC721 and DC838 carry blaTEM-1 and mcr-1; MLST typing detection found that DC632 and DC721 were ST2 type, DC796 and DC838 were ST44 and ST31, respectively. In conclusion, Four strains of carbapenem- and colistin-resistant E.coli were isolated in this study. Although the isolation rate is low, it is still necessary to raise the awareness of clinicians on the rational use of antibiotics.

  • Research on consumers' perception of food risk based on LSTM sentiment classification Original Article

    PINGZHEN, Wu; WENYONG, Wu; SHIHAI, Yuan

    Resumo em Inglês:

    Abstract One of the most pressing challenges in people's life is food safety. While many people prefer to purchase meals online since the dawn of the Internet era, regulating food safety online confronts numerous obstacles. A set of food safety evaluation data on violations and dangers was generated by analyzing feedback data from third-party operating systems. A distributed long-term and short-term memory network model was proposed to estimate trader risk values, and a quick warning system for or network attractors was constructed to find the association between opinion data and the amount of online food dangers. Using LSTM-based group learning, this research provides a method for categorizing food safety papers (long-term and short-term memory). First, due to the high cost of human annotation, the food safety document set only comprises one layer of the sample, and food safety document classification based on such a set is a one-layer classification. We propose an automatic body expansion strategy based on a large number of unlabelled web news reports (documents unrelated to food safety) and a binary-based food safety document collection. Select an LSTM-based group learning algorithm for document classification. Food safety documents can be automatically detected from high-performance websites using document classification algorithms based on LSTM-based group learning algorithms.

  • Circrna ABCB10 promotes cell proliferation and invasion by affecting emt signaling pathway in cervical cancer Original Article

    BEN, Wei; ZHANG, Guangmei; ZHAO, Lu; LIANG, Tian

    Resumo em Inglês:

    Abstract Recently, many emerging circular RNAs (circRNAs) have been studied in human malignancies including cervical cancer and are involved in tumor development and oncogenesis. Here, we found that circABCB10 was higher in 58 cervical cancer tissue sample than that in the adjacent normal tissues. Higher circABCB10 expression significantly associated with advanced the International Federation of Gynecology and Obstetrics (FIGO) stage and greater lymphatic invasion, and worse survival time in cervical cancer patients. Function assays showed that circABCB10 silencing inhibited cell proliferation, migration and invasion capacities. Moreover, we demonstrated that inhibition of circABCB10 upregulated epithelial-mesenchymal transition (EMT)-related proteins E-cadherin expression and downregulated the Vimentin expression, which suggested that affected EMT signaling pathway in cervical cancer. Thus, the circABCB10 may contribute to the development of cervical cancer by affecting epithelial-mesenchymal transition signaling pathways.

  • An analytical study to determine prohibited anabolic residues in red meat tissue using LC-MS/MS system Original Article

    NAZLI, Bülent; OLGUN, Elmas Oktem; ÇAKIR, Bilal; DEMIRCI, Mehmet

    Resumo em Inglês:

    Abstract Hormones used for various purposes in animal breeding are not only important for animal health but also human health and thus meat and meat products need to be checked frequently for hormone residues. As the methods of detecting hormone residues in food samples are difficult and time-consuming, the present study was conducted with the aim of fast and practical determination of prohibited anabolic agents in red meat using LC MS-MS system. For this purpose, the QuEChERS method, which is widely used in pesticide and veterinary drug residue analysis was performed as below. Accordingly, (i) more polar solvent (Acetonitrile) was used in the sample preparation step and (ii) dispersive solid-phase solution was used instead of the solid phase extraction solution in the solution cleaning step. Furthermore, (iii) different groups were injected together in a single injection to analyze different types of anabolic substances with LC-MS/MS in the multi-component analysis phase. After the validation and determination of measurement uncertainty, 20 commercially available red meat tissues were analyzed, and the findings were compared to the literature. It was concluded that the applied method was found to be fast and reliable in the detection of prohibited anabolic agents in red meat tissue.

  • Acute toxicity and anti-hyperglycemic activities of pomelo (Citrus grandis (L.) Osbeck) peel extracts in the Mekong Delta of Vietnam Original Article

    TRAN, Truc Thanh; NGUYEN, Nguyen Hong Khoi; TRAN, Mai Tuyet; NGUYEN, Tuan Trong; LE, Truong Dang

    Resumo em Inglês:

    Abstract The aim of this study was to investigate the total flavonoid content (TFC), vitamin C content, and the anti-hyperglycemic activities of pomelo peel extract (PPE) from the flavedo and albedo of two pomelo cultivars namely Long Co Co and Thanh Kieu in the Mekong Delta of Vietnam. Thanh Kieu PPE possessed the highest TFC of 11.18 ± 0.14 mg/100 g from the albedo while the highest vitamin C content was found in its flavedo (47.74 ± 0.34 mg/100 g). PPE from the flavedo induced the mortality after 3-4 h of oral administration at a dosage of 5000 mg/kg. In the contrast, PPE from the albedo was considered a non-toxic extract. Albedo PPE from two cultivars was observed to attenuate the blood glucose level of alloxan-hyperglycemia induced mice (from roughly 350 mg/dL to 150 mg/dL) and there was no significant difference in the anti-hyperglycemic efficacy between albedo PPE and chemical drug (Glucophage). This finding showed potential in developing new functional food products or pharmaceutical alternatives from pomelo peels (an agro-waste) for anti-hyperglycemia.

  • Characterization and antimicrobial efficacy of active biocomposite containing polylactic acid, oregano essential oil and nisin for pork storage Original Article

    PABON, Karen Sofía MUÑOZ; APONTE, Alfredo Adolfo AYALA; DUQUE, José Fernando SOLANILLA; VILLADA, Héctor Samuel

    Resumo em Inglês:

    Abstract Traditional packaging made from non-renewable compounds such as petroleum has a negative impact on the environment, which has led to a growing body of research on biodegradable packaging. This paper details the characterization of a biocomposite which was made from cassava bran, coffee husk, and water (BCCW). After this, a layer of polylactic acid (PLA) was added, mixed with nisaplin 1000UI, and 8, 10, 12% concentrations of oregano (Origanum vulgare L) essential oil (OVEO) in order to create an active biocomposite (AB) which could be used as an antimicrobial material in the packaging of pork. In vitro inhibitory effects were evaluated against Listeria monocytogenes, Escherichia coli and Salmonella typhimurium. After obtaining the active biocomposite, the characterization was performed by means of Infrared Spectroscopy (FT-IR), Water Vapor Permeability (WVP), a Mechanical Property analysis, Differential Scanning Calorimetry (DSC), and Scanning Electron Microscopy (SEM). Using the concentration with the highest inhibition against pathogenic bacteria, antimicrobial tests were carried out after the application of the AB in pork meat for 0, 1, 3, 5, and 10 days. Inhibition tests against pathogenic bacteria showed that nisin had a greater effect on Gram positive bacteria, while OVEO had an effect on both Gram positive and Gram negative bacteria. FT-IR analysis allowed for the characterization of the molecular interactions of OVEO and nisin in the matrix compounds of the different biocomposites by identifying and interpreting their respective vibration bands. According to the statistical analysis, the different concentrations of the biocomposites affect WVP (p <0.05). BCCW showed the highest permeability to water vapor, whereas the other treatments did not show significant differences. The mechanical properties test of the AB showed that the different treatments had a significant effect (p <0.05) on the maximum flexural strength and flexural modulus. These values decreased with the application of the PLA layer, the concentrations of the biocomposites did not have a significant maximum deformation effect (p> 0.05). The DSC test on the ABs showed two melting peaks and an increase in the glass transition temperature (Tg) of the PLA, a finding that indicates greater thermal stability in the ABs. SEM images revealed that the nisaplin and OVEO particles were uniformly distributed in the PLA polymer matrix on the surface of the ABs. The ABs showed a significant reduction in Listeria monocytogenes in pork as of day 3 and in the other pathogens as of the 10th day. The biocomposite containing OVEO and nisaplin, showed good potential to be used to food packaging.

  • Anti-inflammatory effects of two lupane-type triterpenes from leaves of Acanthopanax gracilistylus on LPS-induced RAW264.7 macrophages Original Article

    LUO, Jiao; LI, Xiao-jun; LEE, Geon-ho; HUANG, Jian-jun; WHANG, Wan-kyunn; ZHANG, Xiao-dan; YOOK, Chang-soo; LIU, Xiang-qian

    Resumo em Inglês:

    Abstract Acanthopanax gracilistylus W.W.Smith (AGS) is an traditional Chinese medicine and its leaves that have rich biological activities has been long used as a fresh vegetable in Chinese folk. There are two lupane-type triterpenoids, 3α,11α-dihydroxy-23-oxo-lup-20(29)-en-28-oic acid (1) and 3α,11α,23-trihydroxy-lup-20(29)-en-28-oic acid (2), were isolated as the active constituents from leaves of AGS. However, the anti-inflammatory effects and potential mechanisms of 1 and 2 on LPS-induced RAW264.7 Macrophages have not been evaluated. In this study, the results shown that compounds 1 and 2 reduced the levels of early pro-inflammatory cytokines TNF-α, IL-1β, the secretion of late pro-inflammatory cytokine HMGB1, as well as the activation of transcription factor NF-κB in RAW 264.7 macrophages induced by LPS. In conclusion, two lupane-type triterpenes (1 and 2) have anti-inflammatory activities in LPS-induced RAW264.7 cells through inhibiting expression of proinflammatory cytokines and NF‐κB activation and could be potentially used in treatment of inflammatory-related diseases in the future.

  • Bioactivity evaluation and phytochemical screening of Euphorbia helioscopia and Rumex dentatus Original Article

    MEHMOOD, Shomaila; SYED, Fatima; KHAN, Muhammad Issa; AADIL, Rana Muhammad

    Resumo em Inglês:

    Abstract Euphorbia helioscopia and Rumex dentatus are two essential medicinal plants that are widely used in traditional medicines against various illnesses. The present research was focused to confirm and validate the antibacterial, antifungal and antitumor activities of both plants. The antimicrobial activities were investigated against different bacterial and fungal strains. The in vitro antioxidant activities were confirmed against DPPH, hydroxyl and superoxide free radicals using ascorbic acid (Vc) as a standard. The results indicated that the increase in percentage scavenging activity is due to the increase in concentration of both plant extracts from 50-500 µg/mL. Moreover, the percentage tumor inhibition of both plant extracts was confirmed by potato disc method using dimethylsulfoxide (DMSO) as a negative control. The higher percentage of tumor inhibition was observed for water and ethanolic extract in case of E. helioscopia and R. dentatus, respectively.

  • Study on cross-border fresh order and transport model based on profit maximization principle Original Article

    ABDELBASSET, Walid Kamal; ELSAYED, Shereen Hamed

    Resumo em Inglês:

    Abstract This research focuses on the delivery of fresh fruits and veggies via a third-party carrier. Despite the fact that the major concern is transportation, a different fitness function was presented to maximize the transporter's revenues by taking into account specific constraints. The major goal of this study is to figure out how much vegetables and fruit should be bought in order to transport them to various locations at the highest potential profit. Traditional problem-solving techniques are used to address the issue. Furthermore, the simplex approach used allows for the identification of restrictions and the determination of the best solution to the issue that meets transportation needs while also generating the most profit. Overall, the findings show that the greatest profit that can be made in a single trip is $1,840.00, fulfilling three distinct firms' requirements. Research has discussed several ways to solve maximization and transport problems. Nevertheless, this research views them as two separate elements since the transportation method is normally used for minimization. Hence, both this method and the simplex method are coupled to maximize resources.

  • Red pitanga chewable candies: physicochemical, microbiological, and sensory characterization Original Article

    PINTANELA VERGARA, Lisiane; NIEMEYER REISSIG, Gabriela; ZAMBIAZI, Rui Carlos; DA SILVA RODRIGUES, Rosane; FREITAS CHIM, Josiane

    Resumo em Inglês:

    Abstract The use of red pitanga pulp in the manufacture of candies is an alternative to the use of artificial colors and flavorings. This study aimed to evaluate the content of potentially bioactive compounds, microbiological quality, and sensory characteristics of conventional and low-calorie chewable candies formulated with red pitanga pulp and stored for 180 days under environmental conditions. Physicochemical, microbiological, and sensory analyses were performed. The storage of these products for 180 days influenced the contents of phenolic compounds and monomeric anthocyanins. Antioxidant activity was null at the end of the storage period. Conventional candy had the highest content of bioactive compounds. Contamination by thermotolerant coliforms and Salmonella spp. was not observed. Sensory evaluation showed an acceptability index greater than 70%, indicating that the products in this study have good potential for consumption and insertion in the market.

  • Comparative efficacy of sodium lactate and Natamycin against discoloration and spoilage of fresh beef during chilled storage Original Article

    WANG, Xinhui; DING, Yue; TIAN, Tian; LIU, Yang

    Resumo em Inglês:

    Abstract Comparative efficacy of sodium lactate and Natamycin as preservative against discoloration and spoilage of fresh beef stored at 4 °C were evaluated. Fresh beef was treated with 3 g/L sodium lactate and Natamycin, respectively, and sterilized physiological saline was used as negative control. The spoilage of beef samples was monitored by pH, total volatile basic nitrogen (TVB-N), discoloration, sensory analysis and bacterial quality which were determined by culture-dependent and culture-independent analyses. The acceptable shelf life of fresh beef treated by sodium lactate and Natamycin reached 6 days and 4 days, respectively. Whereas, the control sample was acceptable for 3 days. The two kinds of preservative were conducive to hygiene levels improvement. Lactobacillus spp. and Weissella spp. sharply displaced the Ralstoni spp. with high potential spoilage and became the predominant bacteria, and the proliferation of Serratia spp. as the representatives’ genus of psychrotrophic Enterobacteriaceae were completely controlled in the preservative treated samples. Sodium lactate displayed a remarkable efficacy against discoloration and spoilage of chilled beef, resulting in shelf life extension by 3-4 days. Natamycin has a remarkable antibacterial efficacy but a little efficacy against discoloration. Thus, sodium lactate is more suitable for freshness promotion of chilled beef.

  • Application of minocycline in patients with Helicobacter pylori infection allergic to penicillin Original Article

    ZHANG, Lingyun; LAN, Yu; WANG, Qi; SI, Xiaobei; ZHANG, Yuexia

    Resumo em Inglês:

    Abstract To observe the eradication rate, safety and compliance of bismuth quadruple therapies based on minocycline in the newly diagnosed patients with Helicobacter pylori (Hp) infection. We selected 150 penicillin allergic patients for the initial treatment of Hp infection treated in Beijing Jishuitan hospital from January 2018 to February 2019. Subsequently, the patients were randomly selected into the minocycline and metronidazole-containing group (RMMB) and minocycline and levofloxacin-containing group (RMLB). The total course of treatment is 14 days. Follow-up clinical manifestations 3 to 5 days after treatment. The 13C urea breath test was performed 4 to 12 weeks to confirm the eradication of Hp. There were no significant differences in baseline data between the two groups (p>0.05). According to ITT analysis, the eradication rates of RMMB group and RMLB group were 80.3% (61/76) and 89.2% (66/74), respectively (χ2=2.301, p=0.129). According to PP analysis, the eradication rates of the RMMB group and the RMLB group were 83.6% (61/73) and 90.4% (66/73), respectively (χ2=1.513, p=0.21). The overall incidences of adverse events were 47.4% and 38.8% in the RMMB and RMLB groups, respectively (p=0.924). In patients with penicillin allergy, the eradication rate of minocycline-based bismuth quadruple therapies is ideal and the side effects are few. It is recommended for the eradication treatment of Hp-infected patients with penicillin allergy.

  • Three-N-butyphthalide alleviates early brain injury caused via subarachnoid hemorrhage via activating the LKB-1/ (AMP-activated protein kinase) pathway Original Article

    ZHANG, XinNa; GUO, DongMei; ZHANG, Xin; ZHANG, WenHui; WANG, Tao; ZHANG, Lei

    Resumo em Inglês:

    Abstract The influences of 3-N-butyphthalide (NBP) on early brain injury (EBI) induced via mild subarachnoid hemorrhage (SAH) and its mechanism were explored. Establishment of SAH model was via autologous blood injection. The protection of NBP on EBI in SAH model mice was evaluated. Determination of neuronal apoptosis was conducted. Detection of blood brain barrier (BBB), ZO-1, claudin-5, occludin and MMP-9 was manifested. The effects of NBP on oxidative stress, inflammation, and the SIRT1/NF-κB and the LKB-1/AMP-activated protein kinase (AMPK) pathways were investigated. NBP could alleviate neurological deficits and BBB dysfunction, repress cerebral edema and mitigate brain histomorphology. NBP repressed apoptosis in brain tissues, oxidative stress, inflammation, NF-κB activity but facilitated SIRT1. Finally, NBP activated the LKB-1/AMPK pathway. NBP may lighten BBB dysfunction, oxidative stress, inflammation and apoptosis after SAH via activating the LKB-1/AMPK pathway, thereby mitigating EBI.

  • Curcumin played an anti-cancer role in colorectal cancer via mediating circ_KIAA1199-related regulatory axis Original Article

    SUN, Xue-Feng; LI, Liang; LIU, Yan-Bing

    Resumo em Inglês:

    Abstract Curcumin has been found to have anti-cancer role in many cancer, including colorectal cancer (CRC). However, it is not clear whether curcumin can be involved in CRC progression by mediating the circRNA regulatory axis. Curcumin inhibited the proliferation, migration, invasion, and promoted the apoptosis of CRC cells. Circ_KIAA1199 was an upregulated circRNA in CRC, and its overexpression could reverse the negative regulation of curcumin on CRC progression. MiR-433-3p was found to be sponged by circ_KIAA1199, and its mimic abolished the regulation of circ_KIAA1199 overexpression on the progression of curcumin-treated CRC cells. ADAM10 was a target of miR-433-3p and its expression was regulated by circ_KIAA1199 and curcumin. The suppressive effect of miR-433-3p inhibitor on the progression of curcumin-treated CRC cells could be reversed by ADAM10 silencing. Also, curcumin reduced CRC tumor growth by regulating the circ_KIAA1199/miR-433-3p/ADAM10 axis in vivo. Our data showed that curcumin could restrain CRC progression, which was achieved through the circ_KIAA1199/miR-433-3p/ADAM10 pathway.

  • The effect of press temperature on the total tocopherols, sterol, fatty acid, phenolic profile, in-vitro cytotoxicity assay, and anti-inflammatory activity Original Article

    BASDOGAN, Hakan; AKMAN, Perihan Kübra; YILDIRIM, Rusen Metin; SAGDIC, Osman; GECGEL, Umit; TEKIN-CAKMAK, Zeynep Hazal; KARASU, Salih

    Resumo em Inglês:

    Abstract This study aimed to investigate the effect of press temperature on physicochemical properties, fatty acid, sterol, phenolic composition, in-vitro cytotoxicity assay, and anti-inflammatory activity of pumpkin seed oil. For this aim, the oils obtained at 100 °C (PSO2) and 150 °C (PSO3) press temperature were compared with the cold press oil (PSO1). The application of press temperature at 150 °C caused a significant decrease in the amount of sterol, while the press application at 100 °C did not cause a significant change in the sterol composition. Total phenolic content, antioxidant capacity values, and individual phenolic content of PSO2 and PSO3 samples were significantly lower than those of PSO1. 30 mg/mL of PSO1, PSO2, and PSO3 samples exhibited a cytotoxic effect on the cells with an inhibition ratio of 75%, 48%, and 39%, respectively, indicating that press temperature reduced the cytotoxic effect of pumpkin seed oil. PSO1 showed anti-inflammatory activity ranged from 79% to 59%, while at the same concentrations PSO2 and PSO3 exhibited approximately from 58% to 49%. This study indicated that the bioactive properties of the cold press oil could be negatively affected by higher press temperature.

  • Maternal and neonatal outcomes of pregnancy complicated with Systemic Lupus Erythematosus Original Article

    LI, Jie; LI, Zengyan; YU, Limin; SU, Jing

    Resumo em Inglês:

    Abstract To study the maternal and neonatal outcomes of pregnancy complicated with Systemic Lupus Erythematosus (SLE). Clinical data of 84 pregnant women complicated with SLE were collected. All patients were divided into the different groups based on the pregestational status of SLE, SLE status during pregnancy and the type of medicine administration respectively. The incidence rates of pregnancy loss and preterm labor in the pregestational and gestational stable SLE groups were significantly lower and the incidence rate of full-term labor was considerably higher than those in the active SLE groups. In the pregestational stable SLE group, the incidence of PIH was significantly lower than that in the active SLE group. The incidence of PIH and FGR in the gestational active SLE group was dramatically higher than that in the gestational stable SLE group. Among 84 women, 56 (66.7%) received cesarean section, 18 (21.4%) vaginal delivery and 10 (11.9%) labor induction. The status of SLE is intimately correlated with maternal and neonatal outcomes. PIH is a major complication of active SLE and associated with adverse pregnancy outcomes. SLE can cause congenital fetal injury, especially congenital heart block.

  • Effect of modified starch and gelatin by-product based edible coating on the postharvest quality and shelf life of guava fruits Original Article

    MOREIRA, Edinilda de Souza; SILVA, Normane Mirele Chaves da; BRANDÃO, Milton Ricardo Silveira; SANTOS, Herlândia Cotrim; FERREIRA, Tânia Aparecida Pinto de Castro

    Resumo em Inglês:

    Abstract To improve storability and to maintain the qualitative characteristics of guava fruit, by an intelligent and sustainable approach, a factorial experiment was conducted in a completely randomized design with three replications. The experimental treatments were guavas with an edible coating based on modified starch and a gelatin by-product (T1), supplemented with peppermint essential oil at three different concentrations (0.5%, 1%, and 1.5%) (T2, T3, and T4), and a control (TC) consisting of guava without coating. All treatments were stored until 15 days at room temperature (25 ± 1 °C), and characteristics were measured every 3 days. The results were analyzed by regression analysis and Tukey’s post hoc test, p ≤ 0.05). The application of a modified-starch based coating and gelatin by-product, with or without peppermint essential oil, was efficient at prolonging the shelf-life of fruit to 15 days after harvest and a little ripening related to the concentration of added peppermint oil. Considering the physicochemical aspects, the best treatment was T1 and considering the microbiological aspects, the best treatments were T3 and T4.

  • Sensory profile of fermented milk drink with yellow mombin (Spondiasmobin L.) and the addition of (Crotonblanchetianus Baill) essential oil Original Article

    DOS SANTOS, Daiane Gonçalves; BELTRÃO FILHO, Edvaldo Mesquita; DA CRUZ, George Rodrigo Beltrão; DE LIMA, Aécio Melo; QUIRINO, Max Rocha; DE SOUSA, Solange; RIBEIRO, Neila Lidiany

    Resumo em Inglês:

    Abstract The study aimed to evaluate the influence of Crotonblanchetianus Baill essential oil on the sensory parameters of fermented milk drinks with yellow mombin pulp. The milk drinks analyzed contained milk and whey from goat origin, water-soluble soy extract, yellow mombin pulp, and Crotonblanchetianus Baill essential oil (CBEO) in the following proportions: 0.0, 0.0035; 0.0070, and 0.0105 g/L according to the Artemia salina toxicity test. The extraction of essential oil from the Crotonblanchetianus Baill leaves was carried out using hydrodistillation by steam. The sensory profile of the fermented milk drink was obtained through Quantitative Descriptive Analysis. The CBEO influenced the color of yellow mombin, brightness, viscosity, woody flavor, appearance, and flavor attributes. The samples were also approved in the acceptance test, with no statistical difference between treatments. Therefore, it was concluded that the addition of CBEO promoted changes in the sensory characteristics of the fermented milk drink with yellow mombin pulp for the appearance and flavor attributes. However, it did not negatively influence the acceptance of the analyzed product.

  • Antioxidative and digestive enzymes inhibitory activities of 27 edible plants Original Article

    LI, Ying; YANG, Dan; CHEN, Bo; CAO, Hai-Yan; ZHANG, Qing-Feng

    Resumo em Inglês:

    Abstract The contents of total phenol and flavonoid of 27 edible plants as well as their antioxidative and digestive enzymes inhibitory activities were evaluated. The total phenol content of the 27 plants ranged from 1.28-46.80 mg gallic acid equivalent/g. DPPH, ABTS and reducing power assay explored that Rubus idaeus Linn, Hibiscus sabdariffa Linn. and Crataegus pinnatifida Bge. exhibited stronger antioxidant capacity among the 27 plants. 4 plants showed inhibitory percentage more than 50% on pancreatic lipase. 10 plants showed inhibitory percentage more than 50% on α-glucosidase. 3 plants simultaneously possess significant inhibitory activities on pancreatic lipase and α-glucosidase, which were Alpinia officinarum Hance, Ginkgo biloba Linn. leaves and Vitis vinifera Linn. Seeds. Strong positive correlation between total phenol content and antioxidative capacity were found. However, digestive enzymes inhibitory activity was less correlated with total phenol and total flavonoids content.

  • Serum level of miR-217 predicts prognostic outcome for osteosarcoma patients in China Original Article

    ZHANG, Lei; CHEN, Bofeng; GUAN, Peishan; ZHANG, Zheng

    Resumo em Inglês:

    Abstract In this study, we aimed to investigate the expression of miR-217 in osteosarcoma and adjacent tissues, and its relationship with clinical features, and thus provide a scientific basis for the diagnosis and treatment of osteosarcoma. Sixty patients with osteosarcoma who underwent radical osteosarcoma resection in our hospital in China from January to December 2015 were selected. Real-time reverse transcription PCR (qRT-PCR) was used to detect the expression of miR-217 in osteosarcoma and parasarcoma tissues. Its correlation with clinical data and prognosis of patients was analyzed. Our results showed that the average expression level of miR-217 in osteosarcoma tissues (2.94 ± 0.79) was higher than that of parasarcoma tissues (2.14 ± 0.66) (P <0.05). The difference between the expression level of miR-217 in osteosarcoma tissue and pathological grade (P = 0.034) and clinical stage (P = 0.007) was statistically significant. Cox multivariate analysis showed that clinical stage (HR = 4.135, 95% CI = 1.682-6.236) and miR-217 (HR = 3.764, 95% CI = 1.572-5.921) are independent risk factors that affect the prognosis of osteosarcoma (P < 0.05). In conclusion, miR-217 plays a key regulatory role in the occurrence and progression of osteosarcoma. Serum miR-217 levels can predict the prognosis of osteosarcoma patients.

  • Compositional characteristics and antibacterial activity of essential oils in citrus hybrid peels Original Article

    SHIN, Seon-Dae; KIM, Cheong-Song; LEE, Je-Hyuk

    Resumo em Inglês:

    Abstract Satsuma mandarin (Citrus unshiu Marc.), Hallabong [(C. unshiu Marc. × C. sinensis Osb.)×(C. reticulata Blanco)], Cheonhyehyang [((C. unshiu×C. sinensis)×C. reticulata)×(C. reticulate×C. sinensis)], and Redhyang (citrus hybrid 'Kanpei), which are citrus hybrids, are mostly consumed in Korea. The flavor of citrus peel depends on the composition and content of volatile essential oils. Limonene, γ-terpinene, β-myrcene, linalool, ocimene, octanal, and sabinene were found to be the main components in Satsuma mandarin, Hallabong, Cheonhyehyang, Redhyang, and orange (C. sinensis Osb.) peel essential oils. Limonene was the main component (82.05–91.84%) of all citrus peel essential oils. γ-Terpinene was present in a particularly high content (8.09%) in the essential oil of Satsuma mandarin peel. Linalool was found in the highest proportion (4.39%) in the essential oil of Cheonhyehyang peels. β-Ocymene had the highest concentration (6.50%) in Redhyang peel essential oil. Citrus peel essential oils showed slight antibacterial activity against Salmonella choleraesuis (S. choleraesuis), Bacillus cereus (B. cereus), Listeria monocytogenes (L. monocytogenes), Staphylococcus aureus (S. aureus), and Pseudomonas aeruginosa (P. aeruginosa). Cheonhyehyang peel essential oil showed the highest antibacterial activity against all foodborne pathogens. Additionally, B. cereus was the most sensitive, and S. aureus was the most resistant to the Cheonhyehyang peel essential oil.

  • Employing artificial neural networks and fluorescence spectrum for food vegetable oils identification Original Article

    PRANOTO, Wawan Joko; AL-SHAWI, Sarmad Ghazi; CHETTHAMRONGCHAI, Paitoon; CHEN, Tzu-Chia; PETUKHOVA, Ekaterina; NIKOLAEVA, Natalia; ABDELBASSET, Walid Kamal; YUSHCHENKО, Natalya Anatolyevna; ARAVINDHAN, Surendar

    Resumo em Inglês:

    Abstract Vegetable oils (VOs) come in a wide range of flavors and trademarks. VOs are very similar in appearance, flavor, and taste, and it's frequently difficult to tell them from just by looking at them. Approaches for classifying these oils are sometimes expensive and time-intensive, and they frequently include analytical chemical techniques as well as mathematical algorithms like as Artificial Neural Networks (ANNs), Properties of Partial Least Squares (PLS), Principal Components Regression (PCR), and Principal Component Analysis (PCA) to enhance their effectiveness. Because of the large range of goods available, more productive techniques for qualifying, characterizing, and classifying these substances are required, as the ultimate cost should indicate the quality of the commodity that reaches the user. This study provides a technique for classifying VOs such as different manufacturers' soybean, corn, sunflower, and canola. This method utilized a Charge-Coupled Device (CCD) array sensor, a light emission diode, and a straightforward mathematical approach to capture the generated fluorescence spectrum (FS) in diluted oil. The spectrum classifications are performed using an ANN with three layers, each having four neurons. The approach can categorize VO and enables rapid network training with a 72% success rate utilizing only a few mathematical changes in the spectra data.

  • Infrared radiation peeling experiment of yellow peach and optimization of technological parameters Original Article

    DING, Tianhang; SONG, Weidong; WANG, Jiaoling; WU, Jinji; WANG, Mingyou; ZHOU, Dehuan

    Resumo em Inglês:

    Abstract Conventional strong alkali spray peeling method for peeling yellow peach resulted in process hazard and negative environmental impacts. The efficacy of using infrared (IR) heating as an alternative method for peach peel removal was investigated to improve the operation safety and peeling quality. Herein, we introduce the Box-Behnken central combination method for conducting IR radiation tests. A multivariate regression model combining radiation distance, heating time and IR power as variable factors and surface temperature, full peeling time and firmness loss of yellow peach as the objective functions was developed to establish the optimal IR radiation parameters for peeling the skin of yellow peach. We found radiation distance of 76.18mm, heating time of 256.36 s, and IR power was 1000 w were the optimal conditions for this process. These conditions achieved surface temperature of 211.7 °C, firmness loss of 3.8 × 105 Pa, and full peeling time of 149.6 s. Thus, IR radiation is a feasible mechanism for peeling yellow peach, providing a new, safer and quality method for industrial processing of the fruit.

  • Hydration, microstructural characteristics and rheological properties of wheat dough enriched with zinc gluconate and resistant starch Original Article

    QIN, Yueqi; GAO, Haiyan; ZENG, Jie; LIU, Yufen; DAI, Yunfei

    Resumo em Inglês:

    Abstract The aim of this work was to study the effect of zinc (Zn) gluconate-resistant potato starch type 2 (RS2) systems on hydration and rheological properties of wheat flour dough. Wheat flour, Zn with a content from 0.16 mg% to 0.32 mg% (flour basis), and enriched RS2 at levels of 10 g% to 30 g% (flour basis) were used. Hydration, rheological properties and microstructural characteristics of wheat flour dough were analyzed. The results showed that the dough stability time decreased with increasing RS2. When the RS2 content was less than 25 g%, the stability time was significantly higher than that of the control group. RS2 and Zn could improve the tensile strength and thermal stability of the dough but reduced the quality of protein and mechanical resistance of the dough. Zn could increase the hardness, adhesiveness and springiness of the dough, while RS2 had a negative effect on the springiness of the dough. The RS2-Zn system reduced the water absorption, moisture content and molecular mobility of the dough, and damaged the microstructure of the dough to varying degrees. The addition of RS2 (10 g%) and Zn (0.24 mg%) could render a dough with satisfactory rheological properties, hydration and microstructural characteristics.

  • Application of dehydration technologies as a tool to foster bioeconomics and fruit consumption in rural populations in South America Original Article

    OLIVEIRA, Vinícius Soares de; DONADON, Juliana Rodrigues; GUIMARÃES, Rita de Cássia Avellaneda; HIANE, Priscila Aiko

    Resumo em Inglês:

    Abstract Strengthening the use and improvement of species native to South America may lead to the development of new food products with high nutritional potential, in addition to contributing to disease prevention, thus meeting the varied demands of consumption. The focus of this strategy is especially on native plant species and/or introduced species, but which have become very popular for presenting edible fruits appreciated for their characteristic flavor and aroma. In addition, the pulp of such fruits has antioxidant potential, which makes it possible to call them functional foods. However, perishability and seasonality hinder production on a larger scale, and it is necessary to explore conservation alternatives to make the fruit pulp available all year round. Studies have shown the use of conventional technologies and emerging and promising technologies for the preservation of the organoleptic characteristics of fruits. Finally, the strengths and weaknesses of each conservation technique are discussed in view of the variety of fruits found in different regions of the world and especially in South American countries.

  • The effect of refined nursing applied in the nursing room of thoracoscopic lung cancer radical operation in Southwestern China Original Article

    HU, Caihong; ZHAO, Changming; LAI, Ping; WANG, Xiaofang; LIANG, Zhengbo

    Resumo em Inglês:

    Abstract The purpose of this study is to apply refined nursing in the operation room of thoracoscopic lung cancer radical surgery in southwestern China ** hospital through refined nursing. Patients in the control group were given routine nursing care, and patients in the experimental group were given refined nursing care. The intraoperative blood loss, extubation time, length of stay, and total nursing satisfaction rate were compared between the two groups of patients The intraoperative blood loss of the patients in the experimental group was 192.94 ± 3.63 mL, and the hospital stay was 10.08 ± 1.64 days, which were lower than those in the control group (221.46 ± 4.31 mL and 16.62 ± 1.83 days, respectively), and the difference was statistically significant (P < 0.05). There was no significant difference in extubation time between the experimental group and the control group (P > 0.05). The complications in the experimental group were lower than those in the control group, and the overall nursing satisfaction rate was higher in the experimental group than in the control group. The differences between the two groups were statistically significant (P < 0.05). Refined nursing applied to the operation room of thoracoscopic lung cancer radical surgery surgery can reduce the intraoperative bleeding volume and complications of patients, shorten the length of hospitalization of patients, improve the patient's nursing satisfaction, and is worthy of clinical application.

  • Dermatoglyphic characteristics of Chinese professional table tennis players Original Article

    TAI, Feng; ZHENG, Chao; ZHANG, Ye; GAO, Yilun; DENG, Xin

    Resumo em Inglês:

    Abstract To perform dermatoglyphics analysis and to explore the possible relationships between dermatoglyphic characteristics and sports level of Chinese table tennis players. A total of 92 Chinese professional table tennis players were recruited and divided into ordinary group and excellent group according to their levels. Their dermatoglyphic patterns on the palms and fingers were collected and statistically analyzed. Our results showed that the data revealed significant differences (p < 0.05) between the ordinary group and the excellent group in terms of atd angle, thenar eminence, total number of a-b ridges and double loop whorl, while no significant differences (p > 0.05) were observed in concentric whorl, arch pattern and loop pattern. In conclusion, these findings may provide experimental evidence for the application of dermatoglyphic analysis as a tool for future selection of elite table tennis players.

  • Effects of melatonin treatment on the physiological quality and cell wall metabolites in kiwifruit Original Article

    CAO, Sen; QU, Guangfan; MA, Chao; BA, Liangjie; JI, Ning; MENG, Lingshuai; LEI, Jiqing; WANG, Rui

    Resumo em Inglês:

    Abstract We investigated the effects of melatonin (MT) treatment on the physiological quality and cell wall metabolism of kiwifruit during a 12-day shelf life period (20 ± 1 °C, 90 ± 5% RH), after 90 days of cold storage (0 ± 0.5 °C, 90 ± 5% RH). Our results showed that MT treatment delayed kiwifruit softening, as evidence by the enhanced endurance of a healthy appearance, quality, color difference L* value, and firmness of the fruit flesh. MT treatment reduced fruit decay rate, respiration rate, and malondialdehyde content; furthermore, MT-treated kiwifruit maintained high levels of total soluble solids, titratable acid, and ascorbic acid. Additionally, MT inhibited the decrease in fruit pectin, cellulose, and hemicellulose contents; it delayed the increase in water-soluble pectin content and kept pectin methyl esterase, polygalacturonase, cellulase, and β-galactosidase activities low. These results indicated that melatonin may have reduced the speed of softening of kiwifruit and preserved fruit quality by inhibiting enzymatic degradation of the cell wall, and by delaying pro-pectin, cellulose, and hemicellulose degradation, as well as the increase of water-soluble pectin content. These findings indicate that MT treatment may be an effective measure to delay kiwifruit postharvest cell-wall metabolism and preserve fruit quality.

  • Preparation of fat substitute based on the high-methoxyl pectin of citrus and application in moon-cake skin Original Article

    XU, Xinyu; ZHANG, Huimin; LI, Lin; SUN, Lilan; JIA, Bin; YANG, Hujun; ZUO, Feng

    Resumo em Inglês:

    Abstract The high-methoxyl pectin of citrus was used to prepare a fat substitute and applied to the processing technology of moon-cake skin. The physical, chemical, and sensory properties of fat substitutes and prepared moon-cake skins were studied by selecting texture properties, rheological properties, water distribution, and water-holding capacity. Results showed that the gel hardness of glucan–sucrose (G-SG) (glucan/sucrose = 4:6) as synergistic gel was 6.23 ± 0.10 N, the elasticity was 3.97 ± 0.03 mm, the adhesive viscosity was 4.87 ± 0.20 N, the chewiness was 16.87 ± 0.51 mj, the water-holding capacity was 98.33%, and the gel obtained from sucrose (SG) as gelation agent had no significant difference (P > 0.05). The consistency coefficient and thixotropic circle area of G-SG was larger than that of SG. Through dynamic viscoelastic scanning, we found that the tanδ of G-SG was smaller, and it had stronger hydrophobic interaction and stronger fluid properties after high-speed shear. It also more easily maintained a flow state similar to oil. G-SG was further applied to the processing technology of low-fat moon-cake skin. The color of the prepared low-fat moon-cake skin darkened, the water-holding capacity was enhanced, the fat content decreased from 22.21% ± 0.54% to 14.07% ± 0.57%, the oil droplets enlarged, and flocculation strengthened. Results of texture-characteristic and sensory-score analyses showed no significant difference (P > 0.05) from the control group when the oil substitution amount was 40%. At this time, the total sensory score was 41.71 ± 2.02.

  • The effects of Pinoresinol diglucoside on the differentiation and bone resorption of osteoclast RAW264.7 Original Article

    JIN, Zhefeng; LI, Hongtao; BI, Fangshan; CAO, Hongmei

    Resumo em Inglês:

    Abstract The paper aimed to investigate the effect of Pinoresinol diglucoside on the differentiation and bone resorption of osteoclast RAW264.7, and to evaluate the effect of Pinoresinol diglucoside on osteoclasts. In order to study the effect of Pinoresinol diglucoside on osteoclast differentiation, RANKL was used to induce RAW264.7 cells to differentiate into osteoclasts, and different concentrations of Pinoresinol diglucoside was added to intervene. CCK-8 method was applied to detect cell viability. TRAP staining was employed to observe cell morphology. Annexin V/PI flow cytometry was used to detect cell apoptosis. Phalloidin was used to detect F-actin formation of osteoclasts and to observe the effect on bone resorption. WB was employed to detect the effects of differentiation-related proteins and RANKL/RANK signaling pathways, and immunofluorescence detection technology was used to measure the distribution and nuclear translocation of p65. Pinoresinol diglucoside can effectively inhibit RANKL-induced osteoclast differentiation, especially in the early stage. The drug can inhibit the formation of F-actin of osteoclasts and inhibit bone resorption. Through inhibiting the ubiquitination and degradation of the homologous phosphatase tensin (PTEN), the drug up-regulated the viability of PTEN. The up-regulated PTEN viability then inhibited the NF-κB and AKT signaling pathways, resulting in a decrease in the expressions of nuclear factor c1 (NFATc1) in activated T cells. Pinoresinol diglucoside effectively inhibited the formation of F-actin and bone resorption in mature osteoclasts. The mechanism is through inhibiting the expression levels of osteoclast-related proteins NFATc1, c-Fos, CSTK and TRAP and RNAKL/RANK signaling pathways, and also inhibiting the activation of NF-κB and AKT signaling pathways.

  • Role of oleanolic acid in relieving psoriasis and its underlying mechanism of action Original Article

    LIU, Yan; YAN, Dong-Mei; DENG, Li-Li; ZHU, Yan-Jun; BIAN, Cai-Yun; LV, Hui-Ru

    Resumo em Inglês:

    Abstract The present study aimed to determine whether oleanolic acid (Ole) could be used to treat psoriasis and its related underlying mechanism of action via in vitro analysis. HaCaT cells were stimulated with IL-22 to established an in vitro psoriasis cell model. MTT, flow cytometry and TUNEL assays, respectively. Transmission electron microscopy was used to observe the cell ultrastructure. LC3B protein expression levels were analyzed using immunofluorescence, other protein expression levels were determined using western blotting. Cell viability was significantly increased, while the apoptotic rate was significantly decreased in the model group (P < 0.001). In addition, Notch1, Hes1, beclin 1 and LC3B protein expression levels were significantly downregulated, while P62 protein expression levels were significantly upregulated in the model group compared with the control group (P < 0.001). Supplementation of Ole, the increased levels of proliferation were significantly suppressed, while cell apoptosis was significantly increased (P < 0.05) in a dose-dependent manner, which was discovered to occur via Notch1 upregulation. Notably, the transfection with small interfering RNA-Notch1 significantly reversed the effect of Ole treatment (P < 0.001) and the levels of autophagy were also decreased. In conclusion, the findings of the current study suggested that Ole may relieve psoriasis via upregulating Notch1, which subsequently regulates cell autophagy.

  • Maslinic acid in the treatment of heart damage in obesity hypertension through activating Nrf2 pathway Original Article

    YANG, Ailing; HOU, Mei; ZHANG, Mingguo; LIN, Ling

    Resumo em Inglês:

    Abstract The present study is to explore the interventional effects and potential mechanisms of Maslinic acid on heart damage in obesity hypertension. The rats were given SHR high-fat diet for 16 weeks. WGA staining and Masson staining were applied to detect heart structure and heart fibrosis degree. WB method was used to detect the expressions of ANP, BNP, P-MHC, TGF-β1, CTGF, Collagen I, Collagen III, Fibronectin and other proteins in SHR heart tissue. ELISA method was used to detect serum TNF-α, IL-6, and PAI-1 content. IF method was employed to detect the expression of Nrf2 in heart tissue. Maslinic acid can significantly improve the morphology of the heart tissue, reduce the hypertrophy and swelling of cardiomyocytes, inhibit the deposition of collagen fibers, and significantly inhibit the expressions of ANP, BNP, MYH7, CTGF, TGFpl, Fibronectin, CollagenI and CollagenIII proteins in the heart tissue. Maslinic acid can effectively inhibit TNF-a, IL-6 and PAI-1 expression, reduce heart inflammation, and significantly elevate Nrf2 level in heart tissue. Maslinic acid can significantly improve the heart structure of obese SHR, inhibit myocardial hypertrophy, cardiac fibrosis, and cardiac inflammation. The underlying mechanism may be related to elevating the expression of Nrf2 protein in the cytoplasm of heart tissue, promoting Nrf2 to enter the nucleus, thereby promoting the expression and activity of mitochondria-function-related proteins. The capabilities to inhibit the expression of hypertrophy-related proteins are also related.

  • Association between tea drinking and endometrial cancer risk: a meta-analysis Original Article

    GAO, Yu; CAO, Zhihong; ZHOU, Fushun; ZHAO, Yanmei; TANG, Lihong; ZHANG, Hongjuan

    Resumo em Inglês:

    Abstract The meta-analysis on observational studies was conducted to explore the association of tea drinking with endometrial cancer (EC). The MEDLINE and EMBASE databases were searched until August 2018. Altogether 19 works on tea drinking that involved 6,797 EC patients and 858,780 normal controls, including 10 case control and 9 cohort studies, were enrolled. The pooled relative risk (RR) of EC for the greatest tea consumption compared with the lowest level was 0.99 (95% CI: 0.94-1.04; I2 = 53%, p for heterogeneity = 0.005). In terms of study design, pooled RRs were 0.83 (95% CI: 0.73-0.95) and 1.02 (95% CI: 0.96-1.08) for case-control and cohort studies, respectively. By study region, the pooled RRs were 1.01 (95% CI: 0.95-1.08) in Europe, 1.06 (95% CI: 0.94-1.20) in USA/Canada, and 0.80 (95% CI: 0.69-0.93) in Asia. By additional subgroup analysis, inverse association was shown in green tea (RR 0.73, 95% CI: 0.64-0.84) and black tea (RR 0.65, 95% CI: 0.46-0.92). No difference was detected in smoking status or body mass index. To sum up, although tea does not have obvious protective effect against endometrial cancer, either black tea or green tea protects against EC. Moreover, Asian studies show that tea drinking protects against EC.

  • Energy-saving ventilation system for sheep premises to ensure food security and safety Original Article

    ISSAKHANOV, Muratbek; ALIBEK, Nessipbek; DYUSENBAYEV, Turemurat; TALDYBAYEVA, Aigul

    Resumo em Inglês:

    Abstract The impact of stress on an animal's physiological and behavioral state and the final meat quality has been extensively established. Prior to slaughter, animals are usually denied food and drink to reduce stomach content and minimize contamination from gut contents spilling from unintentional punctures to the gastrointestinal system during the eviscerating procedure. Feed withholding offers the benefit of lowering consumption of food as well as morbidity and death rates while in transit. Food restriction, on the other hand, triggers a stress reaction and causes animals to lose weight. In sheep farming, ventilation systems that functioned at temperatures above the threshold air temperature and relative humidity were very efficient and productive. The ventilation system proposed here works by using soil warmth, i.e., a renewable source of energy, and contributes to environmental protection. The results of theoretical and experimental studies of an energy-saving ventilation system using soil heat are presented. The use of an energy-saving ventilation system reduces energy and labor costs for creating a microclimate in sheep premises. The device of an energy-saving ventilation system is protected by the patent of RK KZ 26930 dated 15.07.2016.

  • Effects of high pressure versus conventional thawing on the quality changes and myofibrillar protein denaturation of slow/fast freezing beef rump muscle Original Article

    LI, Li

    Resumo em Inglês:

    Abstract Beef rump muscle samples were frozen by slow freezing (-20 °C) and fast freezing (-80 °C), and subjected to different thawing treatments: air thawing (AT), water immersion thawing (WIT) and high pressure assisted thawing (HPAT) at 50, 100, 150, 200 MPa. Temperature and duration of meat samples were monitored during freezing and thawing. The thawing time of AT, WIT and HPAT indicating that HPAT improved the thawing efficiency. HPAT treatment induced the thawing loss and color change, maintained the texture, moisture migration and thermal stability of myofibrillar protein of SF/FF samples. Meanwhile, FF preserved color and inhibited protein oxidation, and the lower protein oxidation were observed in FF-WIT samples. However, the thermal stability of MP depends only on thawing method regardless of SF/FF. High pressure thawing seems to be a complicated process, for which further studies are needed.

  • Characterization of botanical origin of selected popular purple Eleutherococcus tea grown in Yunnan province of China and quantification of Its anthocyanins using spectrophotometric method Original Article

    CHEN, Yue; GONG, Majie; NIE, Xianxian; QI, Zhechen; LIU, Xiangqian; JIN, Qinghao; ZHANG, Xiaodan; YANG, Dongfeng

    Resumo em Inglês:

    Abstract Purple Eleutherococcus is a selected plant grown in high mountain in Puer region of Yunnan province, which is a rich source of anthocyanins with great potential as local vegetables and tea. However, the unknown botanical origin of purple Eleutherococcus restricted its edible value. Our objectives were to identify the botanical origin of purple Eleutherococcus by DNA marker combined with the morphological characteristics, optimaze the extration method of anthocyanins by orthogonal experiment method and determine the contents of anthocyanins in purple Eleutherococcus tea. The results revealed that the purple Eleutherococcus was more closely related to Eleutherococcus simonii through comparing the sequence alignment of ITS2. Combined with the morphological characteristics of plants, purple Eleutherococcus was finally identified and classified into Eleutherococcus simonii. Through orthogonal experiment, the optimal extraction conditions of anthocyanins from purple Eleutherococcus leaves were determined: the volume fraction of ethanol was 60%, the pH of ethanol solution was 3, and the water bath temperature was 60 °C. The ultrasonic extraction was conducted for 30 min. Our study provides scientific theoretical basis for the industrial extraction of anthocyanins and provides reference value for the further development of purple Eleutherococcus in Puer region of Yunnan province in China.

  • Effect of antibacterial nanocomposite film on the preservation of cheese Original Article

    LI, Yana; CHEN, Zhiwei; WU, Kaixuan

    Resumo em Inglês:

    Abstract High density polyethylene (HDPE) and nano-ZnO were used to prepare nano-ZnO/HDPE composite film with a nano-ZnO content of 0.5wt%. The morphology, mechanical, barrier and antibacterial properties, as well as the preservation to cheese of the films were studied. The results showed that the ZnO nanoparticles had a good dispersion in HDPE matrix so that the improvement of the mechanical, barrier and antibacterial performances of the film was achieved after the addition of nano-ZnO to HDPE. In comparison to cheese packaged in HDPE bags, it was found that the sensory score of the cheese in nano-ZnO/HDPE bags increased from 66.6 to 73.7 and the pH of cheese was closer to the standard sample at storage time of 7d. Furthermore, nano-ZnO/HDPE inhibited effectively the increase of the total bacterial count (TBC) on cheese contrast of HDPE. That indicates the prepared nano-ZnO/HDPE is potential in cheese packaging to extend the shelf life.

  • Extracts with anti-inflammatory activities from Acanthopanax trifoliatus (L.) Merr. by inhibiting LPS-induced expression of iNOS and COX-2 Original Article

    LUO, Jiao; XIAO, Shan; LI, Xiao-Jun; LIU, Xiang-Qian; KWON, Ok-Kyoung; LEE, Hyeong-Kyu; KO, Sung-Kwon; WHANG, Wan-Kyunn; YOOK, Chang-Soo

    Resumo em Inglês:

    Abstract Acanthopanax trifoliatus (L.) Merr. have been used as folk medicine to treat various diseases traditionally and the young leaves and shoots of A. trifoliatus are popularly consumed as vegetables and herbal tea in southern China. In the study, we firstly tested the cytotoxicity and NO production of 18 fractions that extracted from the leaves, stems and roots of A. trifoliatus to select the bioactive fraction. The increasing evidence suggested that the dichloromethane extract prepared from stems of A. trifoliatus (ATSDC) have anti-inflammatory activity. Therefore, the study followed to investigate the effects of ATSDC on the inflammatory response and the molecular mechanisms underpinning this effect in lipopolysaccharide (LPS)-stimulated RAW264.7 cells. The manuscript showed that ATSDC effectively inhibited NO production in LPS-stimulated cells and significantly reduced the production of pro-inflammatory cytokines IL-6, at a dose of 40 µg/mL, whereas TNF-α production tended to decrease under ATSDC treatment. We also confirmed a dose-dependent and significant inhibition of iNOS and COX-2 protein expression. In conclusion, ATSDC exerted strong inhibitory effect on the expression of iNOS and COX-2 protein in LPS-induced RAW 264.7 macrophages and could be potentially used in treatment of inflammatory-related diseases in the future.

  • A hami melon flavor creation Original Article

    YU, Genfa; ZHU, Guangyong; ZHENG, Xiongjian

    Resumo em Inglês:

    Abstract Hami melon fruit is highly appreciated for its unique flavor. How to simulate Hami melon flavor has rarely been reported. If the Hami melon flavor is developed, it can be widely used in food, beverages, and other products. Thus, Hami melon flavor creation is of great interests. This study dealt with Hami melon flavor creation in the light of note method. The notes for construction of a Hami melon flavor were obtained by tasting and smelling Hami melon fruity. Green note, sweety note, melon fruity note, other fruity note, winey note, and special note together form Hami melon flavor. Based on these notes, a series of aroma materials were selected to construct Hami melon flavor formula. After olfactory evaluation, numerous adjustments and modifications were made until a desired Hami melon flavor formula was obtained. The flavor blended based on the formula has the typical characteristic odor of natural Hami melon fruit. It has a fresh, sweet, harmonious Hami melon aroma.

  • Physicochemical characterization and quantification of bioactive compounds of guava powder produced by cast-tape drying Original Article

    FRABETTI, Ana Caroline; DURIGON, Angelise; LAURINDO, João; MORAES, Jaqueline Oliveira de; CARCIOFI, Bruno

    Resumo em Inglês:

    Abstract Guava (Psidium guajava L.) is one of the most nutritious fruits from tropical and subtropical regions; however, it is a seasonal and easily perishable fruit, besides not being produced worldwide. In this context, dehydration to produce powders simplifies product transportation and storage, however, the knowledge of bioactive compounds after drying is extremely important. Guava was dehydrated by a pilot scale cast-tape drying (CTD), a new low-cost dryer that allows the control of the spreading thickness, reducing significantly the drying time. Guava pulp was spread in CTD using 2 and 3 mm and dried at 98 °C to obtain powders with moisture contents of about 0.04 g/g (dry basis) and water activities close to 0.30. Powders obtained by CTD were compared to powders dried by freeze-drying (FD), and both drying processes, as well as guava pulp, showed high antioxidant activity and significant values of carotenoids and phenolic contents. Guava powders exhibited a wide range of particle sizes and flake-like structures, being easily dispersed in water, which indicates good rehydration properties of the products obtained from both drying methods. Therefore, CTD is a suitable process to produce guava powders with attractive properties, proving the preservation of important nutritional characteristics of the fruit.

  • Meat quality of culled adult goats finished with increased feeding plans Original Article

    MARQUES, Iolly Tábata Oliveira; FERNANDES, Cesar Carneiro Linhares; VASCONCELOS, Fábio Roger; ALVES, Juliana Paula Martins; MONTENEGRO, Assis Rubens; SILVA, Caroline Pessoa da; OLIVEIRA, Felipe Brener Bezerra de; FIGUEIREDO, Francisco Cardoso; MOURA, Arlindo Araripe; RONDINA, Davide

    Resumo em Inglês:

    Abstract This study evaluated the effect of increasing the nutritional plane in finishing diets on meat quality traits of culled adult goats. Forty-one crossbred does were divided into four groups: baseline diet formulated to meet 100% of the nutritional requirements (BD); BD + 30% (BD30); + 60% (BD60); + 90% (BD90) of the nutritional level of BD. The goats received the experimental diets for 28 days. The protein profile of the longissimus lumborum muscle was evaluated using 1D SDS–PAGE and mass spectrometry. Cholesterol and albumin concentrations were highest in the BD group. There were no alterations in loin proximate composition or tissue composition. However, there was a significant reduction in the PUFA content in groups BD60 and BD90 compared with the group fed the baseline diet. Of 37 protein bands identified, 35 showed lower intensities in group BD90 than in BD and 22 bands showed lesser expression in groups BD60 and BD90 than in BD. The multivariate model identified 14 band proteins involved in group-diet segregation. Therefore, increasing the nutrient supply for finishing goats did not have marked positive effects on carcass. A lower expression of these proteins can have a profound impact on the qualitative aspects of the meat product.

  • Anti-fatigue effect of small molecule oligopeptides from tilapia (Oreochromis Mossambicus) in mice Original Article

    PENG, Shuo; JI, Hongwu; SONG, Wenkui; WEI, Liuyi; ZHAN, Suhong; QU, Yushan; CHEN, Ming; ZHANG, Di; LIU, Shucheng

    Resumo em Inglês:

    Abstract In order to promote the development and application of small molecule oligopeptides from tilapia (SMOT), its anti-fatigue effect was evaluated by using exhaustive swimming in mice. The results showed that compared with the negative control group, SMOT could significantly prolong the exhausted swimming time of mice, reduce blood lactic acid, blood urea nitrogen and malondialdehyde content, and could significantly improve liver glycogen storage status. Meanwhile, the activities of superoxide dismutase and glutathione peroxidase of the mice gavaged with SMOT were significantly higher than those in the negative control group. In addition, SMOT could increase the activity of immune factor IL-2, stimulate the secretion of sIgA and regulate the level of inflammatory factors. So SMOT had significant anti-fatigue effect. Its anti-fatigue effect was exerted by increasing energy reserves, eliminating the accumulation of metabolites, reducing oxidative stress, and improving the body’s immune function.

  • Evaluation of different extraction methods on the polyphenols yield, flavonoids yield, and antioxidant activity of the pomelo flavedo extract from Da Xanh (Citrus maxima [burm] merr.) variety Original Article

    TRAN, Nhi Yen Thi; LE, Truong Dang; DAO, Phat Tan; BACH, Giang Long; HUYNH, Phong Xuan; TRAN, Quyen Ngoc

    Resumo em Inglês:

    Abstract Pomelo peels have been well known as a valuable source of phenolic compounds mainly flavonoids. In this study, the influences of extraction conditions of three extraction methods on the polyphenols yield, flavonoids yield, and antioxidant activity of resulting pomelo flavedo extract (PFE) were evaluated. As a result, the suitable process parameters for the ultrasound assisted extraction were selected at an applied power of 120 W, the temperature of 60 oC for 20 min. Meanwhile, the microwave assisted extraction was operated at an applied power of 150 W for 25 min and the Soxhlet extraction was carried out up to 4 reflux cycles (35 min per cycle) at 80 oC. Among three methods, the microwave assisted extraction was considered as the most efficient method to obtain the high yield of polyphenols (80.56%) and flavonoids (86.58%). Naringin and hesperidin determined by high-performance liquid chromatography showed the value of 64.42 ± 2.90 mg/g DW and 0.97 ± 0.02 mg/g DW, respectively. The PFE extracted by the microwave assisted extraction could be a potent nutraceutical in further application on food or pharmaceutical industries.

  • Effect of gellan gum concentration on the physicochemical, rheological and sensory properties of acerola smoothie Original Article

    LEAL, Amanda Rodrigues; HOLANDA, Luiz Eduardo Oliveira; SOARES, Fernanda Clara Moreira; COSTA, Juliana Nascimento da; NASCIMENTO, Luís Gustavo Lima; CARMO, Jessica Silva do; SILVA, Wende Carla da; MARQUES, Luciana Façanha; SOUSA, Paulo Henrique Machado de

    Resumo em Inglês:

    Abstract This study aimed to develop an acerola smoothie using gellan gum (GG) as a texture modifier. Samples were developed with three concentrations of GG (0.1%, 0.2%, 0.3% w/v) and a control sample (without GG). Physicochemical, rheological, and sensory properties were evaluated. The smoothie samples showed increased color intensity than the control, with a tendency to yellow and red colors. However, the hydrocolloid concentration did not affect the samples' pH values (4.13 to 4.17). GG presence favored an increase in the samples' viscosity, classified as pseudoplastic fluid. There was a reduction in vitamin C in samples with GG (422.18 to 430.49 mg/100 g), however, the values remained close to the control (448.89 mg/100 g). There was greater sensory acceptance by the sample with intermediate texture (0.2% GG), which obtained a higher frequency for the attributes "homogeneous" and "acerola flavor".

  • Estimation of theoretical intake of synthetic food colours Azorubine, Erythrosine, Indigotine, and Ponceau 4R by the Brazilian population Original Article

    RODRIGUES, Patrícia da Silva; RIOS, Alessandro de Oliveira; CLADERA-OLIVERA, Florencia

    Resumo em Inglês:

    Abstract There are very few studies evaluating the exposure of the general population to food colours. This study aimed to estimate the Theoretical Maximum Daily Intake (TMDI) by the Brazilian population of four rather seldom-used synthetic food colours: Azorubine, Erythrosine, Indigotine, and Ponceau 4R. The study was conducted using data from the two most recent National Household Budget Surveys (carried out in 2008/2009 and 2017/2018). The study covered the country’s population, sorted into the following groups: gender, geographic region, and age (among people older than 10 years). The results show that the mean TMDI (mg/day) does not exceed the Acceptable Daily Intake (ADI) in any population group for any of the food colours. The highest values found were 12.5% of the ADI for Erythrosine in 2008/2009 and 4% in 2017/2018. A decrease in the mean TMDI was observed for all food colours comparing 2008/2009 and 2017/2018. Intake increases with decreasing age, adolescents being the group with the highest mean TMDI. When considering the prevalence of food consumption instead of the mean consumption, TMDI gets closer to the ADI, reaching 79% of the ADI of Erythrosine for adolescent females. The intake of these food colours proved to be within the recommended levels.

  • Empirical rheology of wheat flour doughs with pea, soybean and whey protein isolates Original Article

    NOGUEIRA, Amanda de Cássia; AQUINO, Rafael Kaian do Nascimento de; STEEL, Caroline Joy

    Resumo em Inglês:

    Abstract The use of different protein sources in cereal products does not only aim to enrich them with proteins, but also to improve their protein quality, especially concerning the lysine content, the limiting amino acid in wheat flour. As an alternative to enrichment, protein isolates become viable because they provide protein content and quality. However, that the addition of protein sources to wheat flour greatly affects its rheological properties. Thus, the objective of this study was to evaluate the empirical rheology of wheat flour doughs substituted by pea (PPI), soybean (SPI), and whey (WPI) protein isolates, comparing the behavior of these three sources in order to predict the best application. Of all the isolates, PPI seems to have interfered less in the rheological profile of pure flour. WPI caused major changes, while SPI remained intermediate, but closer to PPI. Concentrations of PPI and SPI up to 10% and WPI up to 5% did not greatly modify the viscoelastic profile of the dough, which would allow the use of these mixtures in the production of breads, while higher concentrations would be more suitable for the manufacture of molded biscuits, in which the formation of a protein network is not necessary.

  • Extraction of polyphenols from different herbs for the development of functional date bars Original Article

    SAFDAR, Muhammad Naeem; BAIG, Umer Yousaf; RIAZ, Muhammad Muneeb; MUMTAZ, Amer; JABBAR, Saqib; E-ZEHRA, Dua; UR-REHMAN, Naqib; AHMAD, Zain; MALIK, Hira; YOUSAF, Shahid

    Resumo em Inglês:

    Abstract An investigation was conducted to extract polyphenols from moringa leaf, tamarind seed, mint and lemongrass for the development of functional date bars. Solvent methanol, ethanol and acetone at 50% and 75% concentration was employed for polyphenols extraction through ultrasound assisted extraction technique.Higher polyphenols and flavonoids were extracted from moringa leaf with comparatively more antioxidant activity than other herbs studied. Date bars fortified with different levels of moringa leaf and tamarind seedpolyphenolic extracts had optimum quality attributes and antioxidant activity as well assensory acceptable. Overall, 2% moringa leaf extract fortified date bars scored highest and were appreciated most by sensory panelists whereas 3% tamarind seed extract fortified date bars scored lowest and were disliked most. It was concluded that moringa leaf and tamarind seed extract being a potential source of polyphenols could be developed as ingredient for the preparation of functional foods.

  • Bibliometric analysis of blueberry (Vaccinium corymbosum L.) research publications based on Web of Science Original Article

    YUAN, Bao-Zhong; SUN, Jie

    Resumo em Inglês:

    Abstract This study aimed to identify and analyze the 3,872 article and review type papers of blueberry research based on Web of Science. Papers mainly written in English (3,769, 97.34%), were from 10,102 authors, 83 countries or territories, 2,033 organizations and published in 770 Journals and three book series. The top five Journals were HortScience (278, 7.18%), Journal of the American Society for Horticultural Science (272, 7.024%), Journal of Agricultural and Food Chemistry (116, 2.996%), Journal of Economic Entomology (97, 2.505%), Food Chemistry (92, 2.376%). The top five countries and regions were USA, Peoples R China, Canada, Chile and Brazil. The six most paper contributed organizations were USDA ARS, University of Florida, Michigan State University, University of Georgia, Agriculture and Agri-Food Canada, and University of Maine. The top five authors were Hancock, James F.; Rowland, Lisa J.; Ehlenfeldt, Mark K.; Lyrene, Paul M.; and Strik, Bernadine C. All keywords of the blueberry research based on Web of Science were separated into seven clusters for different research topics. This review could provide a valuable guide for designing future studies. This work is also useful for student identifying graduate schools and researchers selecting journals.

  • Consumers’ willingness to pay for traditional products with geographical indication: a case study on pestil from Gümüşhane, Turkey Original Article

    DOGAN, Nilgun; Adanacioglu, Hakan

    Resumo em Inglês:

    Abstract The main purpose of this study is to analyze the willingness to pay (WTP) geographical indications (GI)-labelled pestil as a traditional product. Considering the data obtained from a survey conducted with 166 households in Gümüşhane, Turkey were used. Contingent valuation method was taken to determine WTP for GI-labelled pestil (dried fruit pulp). In order to find WTP price amounts Tobit model was used. Tobit model showed that individuals who were in the upper age group, have a high frequency of purchasing pestil, have a high level of knowledge about GI-labelled products, and consume GI-labelled products want to consume more. The average amount that consumers will be willing to pay for 1 kg of price bids ranging from 60-100 TRY has been determined as 68.74 TRY. While establishing a target market, those who are in the upper age group, have a high frequency of purchasing pestil, have a high level of knowledge and consume GI-labelled products should be taken into consideration. Since individuals with a high level of knowledge regarding GI-labelled products are willing to pay a higher amount of extra payment, it is recommended that marketers carry out promotional activities that will increase communute awareness for GI-labelled products.

  • Value-added effects of using aromatic plants in foods and human therapy Original Article

    TABAN, Birce MERCANOGLU; STAVROPOULOU, Elisaveth; WINKELSTRÖTER, Lizziane KRETLI; BEZIRTZOGLOU, Eugenia

    Resumo em Inglês:

    Abstract Consumers' demands for low-processed and healthier food products led to a search for alternatives to replace or reduce synthetic food additives with natural ones. Aromatic plant derivatives which have GRAS status, have been examined for being natural food preservatives and antioxidants to prolong the shelf-life of foods. They contribute to food safety, owing to their anti-quorum sensing, and anti-biofilm properties. These potential food safety attributes and increasing demand for natural food additive options have led to an interest in the use of them, especially in traditional meat, dairy, and bakery products, which would provide them an added value, and increase the market competitiveness. Therefore, the overall perspective of the value-added effects of using aromatic plants and their derivatives in food production and of their incorporated use into packaging materials for active packaging are discussed in this review. In addition, it provides information on their antimicrobial and antioxidant actions. The review also aims to give detailed information on benefits of vegetal bioactive compounds in health and disease by giving their nutraceutical and health-promoting properties. The current knowledge on their application in the treatment of health disorders is presented, their ability to prevent diseases is discussed, and the areas for future research are proposed.

  • Characteristics volatiles of cassava flours and their relationship to parameters other, process and geographical origin: a preliminary study Original Article

    Pascoal, Diego Roberto da Cunha; Moura, Lídia Eloy; Silva, Jaff Ribeiro da; Assis, Denilson de Jesus; Costa, Samantha Serra; Druzian, Janice Izabel

    Resumo em Inglês:

    Abstract The aim of this study was the physicochemical characterization of traditional cassava flours from Copioba Valley in Reconcavo Baiano (Northeast Brazil). Samples were collected in flour houses and analyzed by official methods of proximate composition and chromatography and spectroscopy for fatty acids and volatile compounds. Regardless of geographical origin (inside and outside the Valley) and processing type (Copioba and Common flour), there were no significant differences in water activity, ash, crude protein, starch, carbohydrates or acidity. By contrast, significant differences were observed in moisture, particle size, total lipids, palmitic acid and volatile compounds, mainly nonanal. Discriminant classification by principal component analysis according to origin and processing was obtained using this differentiation. These parameters are important for associations of reputation, authenticity and differentiation with the Protected Geographical Indication of Copioba cassava flours.

  • Chemical evaluation of donkey milk yoghurt mixed with milk from different animal species Original Article

    GOMES, Rhaabe Dayane da Silva; BEZERRA, Maria de Fátima; MACÊDO, Cláudia Souza; OLIVEIRA, Ingrid Laíse Silvestre de; BORBA, Luís Henrique Fernandes; URBANO, Stela Antas; ANAYA, Katya; CHAGAS, Bruna Maria Emerenciano; ANDRADE NETO, Júlio César de; OLIVEIRA, Juliana Paula Felipe de; RANGEL, Adriano Henrique do Nascimento

    Resumo em Inglês:

    Abstract The objective of this study was to prepare three donkey milk yoghurt formulations mixed with goat, cow and buffalo milk. The formulations were developed with 50% donkey milk and 50% cow, buffalo or goat milk. Concentrated mango pulp was added for flavouring. An evaluation was performed on the chemical composition of each milk sample and the formulated yoghurts. The donkey milk showed the lowest values for fat, protein, casein, total solids and non-fat solids. In turn, goat milk reached higher levels of fat and total solids. Furthermore, buffalo milk stood out with the highest values of protein and non-fat solids. Yoghurt made with donkey and buffalo milk showed higher concentrations of protein, lactose, total solids and non-fat solids. In contrast, the yoghurt that contained donkey and cow milk in its formulation obtained a higher fat percentage and a lower percentage of lactose, total solids and non-fat solids. The low content of fat and total solids in donkey milk, in addition to the structure of the casein micelles and small fat globules favor low consistency in fermented products. Thus, mixing donkey milk with milks from other animal species can result in better chemical composition and better consistency.

  • Comparing chemical and enzymatic synthesis of rich behenic lipids products: technological and nutritional potential Original Article

    ZUIN, Julia Cristina; GANDRA, Renata Luana de Pádua; RIBEIRO, Ana Paula Badan; RACT, Juliana Neves Rodrigues; MACEDO, Juliana Alves; MACEDO, Gabriela Alves

    Resumo em Inglês:

    Abstract One of the current challenges of the food industry is to develop lipid bases with the desired technological performance for food application and with lower caloric value, in compliance with new legislations. In this context, the objective of this research is to compare chemical and enzymatic interesterification as methods for obtaining structured low-calorie lipids. Both processes are of commercial importance, since they can be used to modify the physical characteristics of fat without generating trans fatty acids. The lipid matrices used were olive oil, soybean oil and fully hydrogenated crambe oil, behenic acid source, presenting anti-obesogenic potential. Samples interesterified were characterized regarding the physicochemical behavior and regiospecific distribution in comparison to the simple mixture of the raw materials, in order to show the importance of the interesterification process. There was a reduction in their solid fat content after interesterification, which improved their physical properties and there was an increase in consistency, while the simple mixture did not represented a good option for industrial use. There was a 47% increase of saturated fatty acids at the sn-1,3 position after enzymatic synthesis. The results indicate that the structured lipids obtained can be a viable alternative to replace fats in foods low calorie.

  • Concentrated whey from block freeze concentration or milk-based ice creams on Bifidobacterium BB-12 survival under in vitro simulated gastrointestinal conditions Original Article

    BARROS, Eulália Lopes da Silva; SILVA, Callebe Camelo; VERRUCK, Silvani; CANELLA, Maria Helena Machado; MARAN, Bruna Marchesan; ESMERINO, Erick Almeida; SILVA, Ramon; PRUDENCIO, Elane Schwinden

    Resumo em Inglês:

    Abstract This study’s main highlight refers to the utilization of concentrated whey, obtained from freezing concentration processes in ice cream manufacturing. The second important point refers to the comparison between dairy and whey concentrated ice creams’ Bifidobacterium BB-12’s protective effects under in vitro simulated gastrointestinal conditions. Both ice cream types showed bifidobacteria viable cell counts higher than the recommendation for a product to be considered a probiotic. The incorporation of such bacteria into both ice cream varieties showed the most important probiotic characteristic, which is survivability. Bifidobacterium BB-12 demonstrated survival rates higher than 90% after the upper digestive tract passage into the colon. In addition to that, the best protective effect was pointed out from whey-based ice cream testing. Considering such statements, the addition of probiotic bacteria and concentrated whey on ice cream manufacturing could be decisive when producing functional foods, providing benefic effects on the consumer.

  • Control some foodborne pathogens, contaminated bacteria and fungi by fabrication calyx cape gooseberry (Physalis peruviana L.) nanoparticles Original Article

    YEHIA, Hany Mohamed; ELKHADRAGY, Manal Fawzy; SHEBL, Rania Ibrahim; Al-MASOUD, Abdulrahman Hamad; EL-DIN, Mohamed Ferkry Serag

    Resumo em Inglês:

    Abstract We studied the effect of the calyx of cape gooseberry nanoparticles manufactured by a novel technique. There are several methods, such as jet mill, spray freezing, supercritical anti-solvent technique (SAS), and high-pressure homogenization, available for the production of drug micro/nanoparticles to improve drug solubility. Anti-solvent precipitation is also used to prepare micro- and nanosized particles to explain their effects on different foodborne pathogens, contaminated bacteria, and some fungi. Results indicated that nanoparticles of the cape gooseberry calyx contained higher antioxidant activity than that found in the normal calyx, seed, and juice. While studying the effect of cape gooseberry calyx nanoparticles on microorganisms, it was found that the zone of inhibition was highly positive against Bacillus cereus, B. subtilis, Staphylococcus aureus, Clostridium perfringens, and Salmonella typhimurium compared to that of the normal cape gooseberry calyx. All species of molds, including Mucor sp., Aspergillus niger, Penicillium sp., and Alternaria sp., and yeasts like Saccharomyces cerevisiae and Rhodotorula glutinis were affected by nanoparticles of the cape gooseberry calyx compared to those of the normal calyx.

  • Development of a memories vocabulary (MemVOC) for food products using coffee as a model Original Article

    CABAL-PRIETO, Adan; TEODORO-BERNABÉ, Gabriela; CORIA-RINCÓN, Cecilia; SÁNCHEZ-ARELLANO, Lucia; RAMÓN-CANUL, Lorena Guadalupe; RODRÍGUEZ-MIRANDA, Jesús; PRINYAWIWATKUL, Witoon; JUÁREZ-BARRIENTOS, José Manuel; HERRERA-CORREDOR, José Andrés; RAMÍREZ-RIVERA, Emmanuel de Jesús

    Resumo em Inglês:

    Abstract Multiple references in sensory science indicate that foods evoke memories during consumption, however, research regarding those memories is still limited. The objective of this study was to develop a vocabulary and implement it in a memories vocabulary related to food as a complement for the evaluation of sensory attributes and emotions, using coffee as a model. The memories vocabulary was generated with a series of successive studies that involved assigning positive and negative memories to different food groups and applying mathematical algorithms (WordCountAna and Factorial Approach) and contrasting memories with the scientific literature. Subsequently, the vocabulary was used to determine the profile of memories and their association with sensory attributes and emotions in coffee samples evaluated by trained judges and consumers. The memories vocabulary consisted of a total of 14 and 12 positive and negative memories terms, respectively. The vocabulary of memories was used in a similar way by both panels allowing them to differentiate between artisanal and industrial coffees. The memories vocabulary of the coffees showed a positive association with sensory attributes and emotions, thus achieving a more robust explanation of the samples used in the research.

  • Effects of agitation rate and dissolved oxygen on xylose reductase activity during xylitol production at bioreactor scale Original Article

    MANJARRES-PINZÓN, Katherine; MENDOZA-MEZA, Dary; ARIAS-ZABALA, Mario; CORREA-LONDOÑO, Guillermo; RODRIGUEZ-SANDOVAL, Eduardo

    Resumo em Inglês:

    Abstract The study of xylose reductase (XR) - one of the key enzymes in the production of xylitol - is important in the fermentation process to have maximum efficiency in the bioconversion of xylose to xylitol in lignocellulosic hydrolysate. The aim was to evaluate the effect of agitation rate and dissolved oxygen at 7 L bioreactor scale on the production of xylose reductase (XR) from Candida tropicalis during the bioconversion of xylose into xylitol in the non-detoxified oil palm empty fruit bunch (OPEFB) hydrolysate. The highest xylose consumption (95.5%) and the maximum xylitol production (5.46 g.L-1) were presented under 30% dissolved oxygen and 50 rpm. The maximum XR activity (0.646 U mg-1 protein) was obtained after 144 h of fermentation and at the same conditions of dissolved oxygen and agitation rate mentioned above. The oxygen availability influences the XR activity of C. tropicalis and the xylitol production, observing a xylitol yield factor (YP/S) of 0.27 g.g-1 and volumetric productivity (QP) of 0.33 g.L-1 h-1. At lower dissolved oxygen regardless of the agitation conditions evaluated, an increase in xylitol production was evidenced.

  • Effects of maternal vitamin D3 status on quality characteristics of pork batters in offspring pigs during cold storage Original Article

    WANG, Suli; GUO, Liping; MIAO, Zhiguo; MA, Hanjun; MELNYCHUK, Sergiy

    Resumo em Inglês:

    Abstract Seventy-two offspring pigs (150 d) from 27 sow (9 sows per group) fed different vitamin D3 levels were used to evaluate the effects of maternal vitamin D3 status and postmortem cold storage on cooking loss, color, texture profile analysis (TPA), low-field nuclear magnetic resonance (LF-NMR) T2 relaxation times and dynamic rheological of gel properties of chilled pork batters in offspring pigs. Sows were allotted to low, normal, and high dietary vitamin D3 groups which contained 200 (LD), 800 (ND), and 3200 (HD) IU of vitamin D3/kg basal diet, respectively. Results showed that HD group had higher a* value, hardness, cohesiveness, springiness, chewiness, and storage modulus (G') values, while had lower cooking loss, L* value, T21 and T22 relaxation time compared with LD group during postmortem cold storage period (P < 0.05). In addition, cold storage time increased cooking loss and b* values of LD and ND groups, TPA parameters, T22 relaxation time and G' values of all experimental groups, while decreased a* and L* values of LD and ND groups (P < 0.05). The results revealed that maternal high-dose vitamin D3 levels influenced these indicators of chilled pork batters in offspring pigs, which improved the quality attributes during postmortem cold storage.

  • Evaluation of different types of milk proteins-derived epitopes using in-silico tools: a primarily study to propose a new definition for bioactive peptides Original Article

    BARATI, Meisam; JABBARI, Masoumeh; FATHOLLAHI, Matin; FATHOLLAHI, Anwar; KHAKI, Vahid; JAVANMARDI, Fardin; JAZAYERI, Seyed Mohammad Hossein Mousavi; SHABANI, Mehdi; DAVOODI, Sayed Hossein; HUSEYN, Elcin; HADIAN, Zahra; LORENZO, José Manuel; KHANEGHAH, Amin Mousavi

    Resumo em Inglês:

    Abstract Bioactive peptides are digestion-resistant and absorbable peptides released from dietary parent proteins. Dietary epitopes exert their effects on the body without absorption and release from parent protein. In this study, the epitope content of milk proteins was discovered, and a new definition for BPs is provided alongside the classic definition. In this study, LBtope, ABCpred, and SVMTriP servers were used to find Linear B cell epitopes. Besides, to predict T cell epitopes, the major histocompatibility complex I (MHC-I) and MHC-II alleles that were more abundant among Iranian people were first found from the Allele Frequency Net Database (AFND). Consequently, the IEDB, RANKPEP, SYFPEITHI, EpiJen, and EpiTOP3 servers were used for MHC binding epitopes. In the current study, MHC-II, MHC-I, and B-cell epitopes of milk proteins were discovered. The most important B-cell epitopes discovered by LBtope, ABCpred, and SVMtrip databases for αS1-casein included APSFSDIPNPIGSEN (176-190), AESISSSEEIVPNSVE (62-77), and VFGKEKVNELSKDIGS (31-46). The high rank of αS1-casein derived from MHC-II epitopes and discovered from the SYFPEITHI database included KEKVNELSKDIGSES (34-48), RFFVAPFPEVFGKEK (22-36), and PELFRQFYQLDAYPS (147-161). The epitopes of dietary proteins and endogenous proteins could be considered as BPs. Epitopes exert their biological effects without absorption and release from parent proteins.

  • Extraction and determination of bioactive compounds and antioxidant activity of buckwheat seed milling fractions Original Article

    MAZAHIR, Muhammad; AHMED, Anwaar; AHMAD, Asif; AHMAD, Muhammad Sheeraz; KHAN, Muhammad Akram; MANZOOR, Muhammad Faisal

    Resumo em Inglês:

    Abstract Buckwheat is a precious source of various bioactive compounds like phenolics, flavonoids, rutin, and quercetin, etc. This research work was performed to harvest the nutraceutical potential of indigenous buckwheat varieties and their milling fractions (fine flour, coarse flour, bran flour, and husk). Common buckwheat (CBW) and Tartary buckwheat (TBW) were analyzed in terms of total phenolic content (TPC), total flavonoid content (TFC), and DPPH scavenging activity. When compared to common buckwheat, Tartary buckwheat had a higher total phenolic content (2101.421 mg GAE/100 g), total flavonoid content (1233.990 mg QEQ/100 g), and DPPH scavenging activity (44.51%).In the same context, throughout comparisons among milling fractions, the highest TPC and TFC were observed in the husk part of Tartary buckwheat while the lowest was found in common buckwheat. During the comparison of different solvents and their concentrations, it was observed that Ethanol 70% extracted a greater quantity of phytochemicals as compared to the rest of the other solvents and concentrations. This study recognized variability among buckwheat varieties and milling fractions for nutraceutical potential and nutritional qualities that can be used in the treatment of different maladies and food products.`

  • Immobilization of Lactic acid bacteria for production of extracellular polysaccharides Original Article

    TAO, Jing; HUANG, Xiaohui; LING, Feiyue; YU, Bilian; ZHOU, Xiao; SHEN, Qing; SAGRATINI, Gianni

    Resumo em Inglês:

    Abstract Lactic acid bacteria (LAB) can produce extracellular polysaccharides that can be used as thickeners, emulsifiers, and gels in foods. The immobilization technology can effectively simplify and improve the separation and regeneration of extracellular polysaccharides. In this study, six strains of LAB, including the extracellular polysaccharide-producing strain Lactobacillus plantarum, were screened. The different immobilized carriers of sodium alginate, agar, gelatin-glutaraldehyde, and carrageenan were assessed for fermentation by these six LAB. Different diameters of beads were selected, and the optimum culture temperature, carrier concentration, and inoculum volume were evaluated. The results showed that the agar-embedding method was the best immobilization method and the optimum process conditions were as follows: 3% inoculum of L. plantarum, 30 g/L of agar as immobilization carrier with a particle diameter of 1 cm, and fermentation at 37 °C for 24 h. Through orthogonal experiments, the maximum exopolysaccharide (EPS) yield obtained was 1489.9 mg/L.

  • Microcapsules Preparation of Alcohol Extracts from Nymphaea Hybrid and Determination of Its Antioxidant Capability in vitro and in vivo Original Article

    HANG, Shuqin; SUN, Xiaoming; HE, Yuchen; YUAN, Jianfeng

    Resumo em Inglês:

    Abstract To find efficient natural antioxidants and further improve the utilization value of Nymphaea hybrid, the alcohol extracts from that are embedded and an all-round evaluation for the antioxidant activity is carried out. The microcapsule process is optimized by Box-Behnken response surface analysis which includes the wall-to-core ratio of 3.39:1, inlet air temperature at 195.56 °C, and the homogeneous number of 4.03, exhibiting the highest microencapsulation efficiency (94.36%). Antioxidant experiments in vitro showed that there was no significant difference between alcohol extracts and microcapsule on DPPH·, ·O2- and ·OH, while the scavenging activity of microcapsule on ABTS+· was lower against alcohol extracts. It was worth noting that the activities of GSH, SOD and CAT in vivo were increased about 55.55%, 29.13% and 51.23%. Similar results were obtained with microcapsule treatment. The heat treatment results showed the scavenging activities of alcohol extracts and microcapsule on antioxidant experiments in vitro were all decreased; however, the antioxidant activity of microcapsule was higher than that of alcohol extracts, indicating that the microencapsulation could improve the thermal stability. In conclusion, Nymphaea hybrid alcohol extracts is a well natural antioxidants, moreover, this study provide basic support for comprehensive utilization of Nymphaea hybrid.

  • Oligosaccharide production from preserved yuzu juice using Lactobacillus sakei NY 518 and its prebiotic function Original Article

    JEON, Sae Hyun; KIM, Duk-Hyun; MONDAL, Shakti Chandra; YANG, Kwang-Yeol; JEONG, Hana; LEE, Bo-Bae; NAM, Seung-Hee

    Resumo em Inglês:

    Abstract This study focused on the physiochemical characteristics of the oligosaccharide produced in preserved yuzu by NY 518 and its functions based on the intestinal health through antimicrobial activities. NY 518 was identified as Lactobacillus sakei. The oligosaccharide produced by L. sakei NY 518 was gluco-oligosaccharide. The oligosaccharide from preserved yuzu (OY) was found to have lower degree of polymerization than the oligosaccharide from sucrose (OS) owing to the presence of tri- to nona-saccharides. These oligosaccharides had lower pH and increased acidity, soluble solids, and viscosity than their substrates. OY had 67% α-glucosidase inhibition activity of OS and higher antibacterial effects on food-poisoning bacteria than OS. These results indicate that the oligosaccharide produced by L. sakei NY 518 in sugar-preserved foods exhibits beneficial functions (antidiabetic and antibacterial activities) and could be a good substitute for sugar.

  • Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese Original Article

    BORGES, Otília Monica Alves; ARAÚJO, Ídila Maria da Silva; CANUTO, Kirley Marques; CARVALHO, Juliane Döering Gasparin; MAGALHÃES, Hilton César Rodrigues; RODRIGUES, Tigressa Helena Soares; CARIOCA, José Osvaldo Beserra; GABAN, Socorro Vanesca Frota

    Resumo em Inglês:

    Abstract The present study aimed to produce a new cheese added with pequi (Caryocar coriaceum) pulp oil. In total, 11 formulations, prepared according to the Central Composite Rotatable Design, with two independent variables (pequi pulp oil and emulsifier) and two levels (7 and 13%; 1 and 2%) were assessed for moisture, protein, lipids, pH, acidity, color, and texture. In conclusion, pequi pulp oil and emulsifier improved the texture and body of the cheese by decreasing its cohesiveness, hardness, gumminess, springiness, and chewiness.

  • Physicochemical profile of milk and cheese of goat feed with flashseed oil substituting the corn Original Article

    BELTRÃO, Leo Gustavo Coutinho; CRUZ, George Rodrigo Beltrão da; SOUSA, Solange de; SANT’ANA, Amanda Marília da Silva; FONSECA, Sthélio Braga da; SALVIANO, Giullyann de Oliveira; RIBEIRO, Neila Lidiany; Andrade, Romário Oliveira de

    Resumo em Inglês:

    Abstract The objective of this research was to evaluate the physicochemical quality of milk and cheese from goats-fed diets containing different concentrations of flaxseed oil in replacement of corn. Eight multiparous Saanen goats weighing 51.0 ± 8.0 kg and 67.0 ± 18.0 days of lactation were used. According to the concentrations of linseed oil inclusion in the diet, the goats were randomly distributed in a latin square (4 x 4), according to the concentrations of linseed oil inclusion in the diet (0, 1, 2, and 3%). Milk samples from each animal were collected twice a day, at regular times, during the three days of data collection in each period, for subsequent physicochemical and fatty acid profile analysis employing gas chromatography. The non-fat solids (P = 0.0302) and density (P = 0.0327) variables sgnificantly affected linseed oil in the goats' feed. Regressive effects (linear and quadratic) were not observed for other variables studied, except for lactose and density. Thus, 20 fatty acids have been identified in goat milk, which gives us an essential source of information about animal diet and milk quality concerning human health benefits. Furthermore, there were changes in the lipid profile of milk, decreasing saturated fatty acids and increasing unsaturated fatty acids, resulting in health-promoting effects.

  • Phytochemical content and antioxidant activity of extruded products made from yellow corn supplemented with apple pomace powder Original Article

    LEÓN, Enaim A. Vargas; ALDAPA, Carlos A. Gómez; ROJAS, Jesús Aguayo; TORRES, Apolonio Vargas; URIBE, Juan P. Hernández; RODRÍGUEZ, Heidi M. Palma; CORTEZ, Ricardo O. Navarro

    Resumo em Inglês:

    Abstract The aimed of this study was quantified total phenols content, total flavonoids, and antioxidant activity in extruded ready-to-eat products made from yellow corn added with apple pomace powder. A central composite rotatable experimental design was used. The variables tested were exit die temperature (140-180 °C), feed moisture (14-20 g/100 g) and apple pomace concentration (0-30 g/100 g). The effect of the process variables on the total contents of phenols, flavonols, flavanols and flavonoids and antioxidant activity was evaluated using the response surface methodology. The data of each response were fitted to a second-order model with determination coefficients ≥ 0.71. The extruded product with no added apple bagasse showed the lowest values of the evaluated phytochemicals but had higher antioxidant activity by DPPH. The addition of apple pomace increased the phytochemical content and antioxidant activity in extruded ready-to-eat products made with yellow corn. This makes it possible to obtain a formulation of an extruded food rich in phenolic compounds with potential to contribute to prevention of oxidative stress, while making use of agro-industrial waste from apple juice extraction.

  • PP-10 induces apoptosis via JNK/SPAK activation and STAT3 inhibition in Hepatocarcinoma cells in vitro Original Article

    AN, Ziyi; HE, Peiyan; WANG, Guocai; LIU, Gexiu; JIANG, Jianwei

    Resumo em Inglês:

    Abstract Background The detail of mechanism involving in PP-10 anti-cancer activity remains to be elucidated, and the effect on HCC cells is unknown. Methods: MTT and colony formation assays were used to determine the effect of PP-10 on cell growth. Flow cytometry analysis and Hoechst 33258 were used to assess apoptosis. Gene set enrichment analysis (GSEA) was used to explore changes in apoptosis-associated pathways. Western blotting was used to detect protein expression levels. Results: In our study, PP-10 significantly suppressed cancer cell viability while had low toxicity to normal cells, with the HCC cell lines HepG2 and HuH7 being particularly sensitive to PP-10 treatment. PP-10 induced mitochondrial-related apoptosis in HepG2 and HuH7 cells. Moreover, GSEA showed that the MAPK signaling pathway could be correlated with PP-10–induced apoptosis. We used western blotting to confirm that PP-10 induced apoptosis in HepG2 and HuH7 cells by modulating the JNK/SPAK signaling and inhibiting the STAT3 signaling pathway. Conclusion: Collectively, our results show that PP-10 induces apoptosis via the JNK/SPAK and STAT3 signaling pathways in HepG2 and HuH7 hepatocarcinoma cells.

  • Preparation and properties of antibacterial sodium dehydroacetate/modified film Original Article

    FAN, Fei; LU, Ning; PU, Shunchang; YANG, Fuxin

    Resumo em Inglês:

    Abstract Antibacterial polyethylene (PE) packaging films were prepared by combining granulation and casting with antibacterial agents sodium dehydroacetate (SD) and potassium sorbate (PS). The scanning electron microscopy (SEM) was used to characterize the structure of the films, and the effects of various additives on their physical, optical, microstructure, thermal stability, and antibacterial properties were investigated. The results show that when the SD: PS ratio is 2:1, the antibacterial film has higher tensile strength (14.71 MPa) than pure PE film. When the SD: PS ratio is 3:1, the water vapor transmission coefficient is the lowest, and The increase of SD concentration can result in good antibacterial activity against various microbes. The film has excellent physical and antibacterial properties, making it ideal for food packaging.

  • Roles of different packaging materials on the quality and shelf life of yogurt Original Article

    RASUL, Soma Fatah; NOORI, Rabar Jalal; ALI, Kale Mohammed; KHDHIR, Rezhna Baiz; AHMED, Shakar Rasul; QADIR, Ako Majeed

    Resumo em Inglês:

    Abstract The main functions of food packaging are providing an essential protection from the environment and from chemical and physical challenges. This study evaluated the effect of different packaging material on the chemical, microbiological and sensory characteristics of yogurt during 14 days of storage. To investigate the potential impact of packaging on yogurt quality, five different types of packaging material used including Glass(A), Aluminum(B), non-identified plastic (C), Polypropylene plastic (PP) (D) and mud(E). The tested materials selected based on the highly uses for local yogurt packaging in Kurdistan region. Analyses of samples were carried out at 1st, 7th and 14th days of storage with in the same yogurt process and storage condition. For chemical tests (pH, titratable acidity and dry matter percentage) determined. In all cases, pH values significantly decreased over storage time (ranged from 4.6 to 4.2), whereas titratable acidity (ranged from 0.40% to 1.11%) and dry matter content gradually increased (ranged from 82.30% to 98%). To investigate the microbiological quality of yogurt samples, total viable count was obtained by inoculating the sample on nutrient agar (NA) and potato Dextrose Agar (PDA). During storage the number of isolates obtained varies from one yogurt sample to the other. After 14th days of storage Sample B has the highest bacteria and fungi count at 106 dilutions. For sensory evaluation a total of 12 members (six male and six female) participated and performed sensory analysis during 14 days storage. The result indicated that the yogurt samples did not show any significant difference among sensory properties in the 1st session. The scores of yogurt sample in aluminum container were slightly higher than others in most of the sensory properties in day 14th of storage.

  • Study on food sampling routing system based on traveling salesman problem Original Article

    THUC, Dao Chanh; CHEN, Tzu-Chia; WIDJAJA, Gunawan; GRIBKOVA, Vera; SHAKHOVSKOY, Andrey; CHETTHAMRONGCHAI, Paitoon; HOI, Huynh Tan; THOI, Nguyen Thi; SHARMA, Hari Prapan

    Resumo em Inglês:

    Abstract The issue of preserving fresh food during the transportation is one of the long-standing issues for food distributors. On the other hand, the issue of vehicle routing is one of the most important issues in distribution management. Affecting the quality of food is the distribution process, which reduces the distribution time through vehicle routing plays an important role in reducing food spoilage. Therefore, in this study, the problem of vehicle routing in the distribution of perishable food materials is investigated. The time is different so that the distance is minimized and the capacities and time windows are not violated. This research aims to find facilities, identify the size of each cargo, and establish the most efficient vehicle routes to reduce overall costs at three levels in the event of a system failure. Undoubtedly, the traveling salesman issue is one of the most famous issues in the field of artificial intelligence.

  • Surveillance for foodborne diseases in a sentinel hospital in Jinhua city, Midwest of Zhejiang province, China from 2016–2019 Original Article

    XU, Fang-Rong; YANG, Yang

    Resumo em Inglês:

    Abstract To analysis the main clinical symptoms and causative hazards of foodborne disease outbreaks to provide a reference for the prevention, control, and early warning of foodborne diseases. 2,919 FBDs cases were collected and summarised through the China Food and Drug Administration (CFDA) surveillance system. Foodborne diseases were detected according to national standards. Microsoft Excel 2010 and SPSS 12.0 were used for data descriptive analysis. The mean±standard deviation was used to describe the numerical variables, and the frequency and composition ratio were used to describe the classification variables. There were 2,919 FBDs cases included in the analysis. The highest number of cases occurred among students (41.49%) and farmers (22.85%). The months of August (398,13.63%), September (333,11.41%) and July (330,11.31%) accounted for most cases. The two most frequent pathogens supported by laboratory confirmation are Norovirus and Salmonella. The major symptoms of illness were diarrhoea (97.64%), fever (27.95%), abdominal pain (24.67%), vomiting (22.30%), and nausea (13.7%). This study revealed epidemiological characteristics of FBDs and identified some higher risk factors for interventions. Salmonella and Norovirus were the main pathogens. Foods from catering service settings and animal foods were the factors most likely to contribute to foodborne diseases. Most cases of intoxication and outbreaks were related to wild mushrooms.

  • The kinetic behavior of antioxidant activity and the stability of aqueous and organic polyphenol extracts from navel orange peel Original Article

    YU, Limei; WU, Yingxian; LIU, Dongjie; SHENG, Zhili; LIU, Junmei; CHEN, Haiguang; FENG, Weihua

    Resumo em Inglês:

    Abstract The kinetic behavior of the antioxidant activity of aqueous/organic polyphenol extracts from navel orange peel was evaluated using DPPH and FRAP assays to assess their capacity to scavenge DPPH and ferric reducing antioxidant power. The stability of polyphenol extracts, including the influencing factors of temperature, pH, light, and the correlation of total phenolic content and antioxidant activity were also investigated. The kinetic reaction results showed that the antioxidant activity i.e. DPPH radical scavenging capacity and ferric reducing antioxidant power depended on concentration and reaction time. Its stability in aqueous phase and organic phase was influenced by temperature, pH and light in varying degrees. 50 °C was a key temperature point above which the total polyphenol content and antioxidant ability decreased remarkably. The phenolic compounds were not stable at pH 7, but showed a strongest DPPH radical scavenging capacity in both aqueous and organic phases. Acidic conditions seemed to be better for maintaining antioxidant ability of extracts from navel orange peel than alkaline conditions in aqueous and organic phases. Avoiding light kept the extracted phenolic compounds stable. There is a significant correlation between total phenolic content and antioxidant activity. These results provide some basic understanding of extracts from navel orange peel and promote the application of the extracted polyphenol from navel orange peel as antioxidants.

  • Transesterification synthesis of high-yield biodiesel from black soldier fly larvae by using the combination of Lipase Eversa Transform 2.0 and Lipase SMG1 Original Article

    HE, Shi; LIAN, Weishuai; LIU, Xuan; XU, Wanli; WANG, Weifei; QI, Suijian

    Resumo em Inglês:

    Abstract The larvae of black soldier fly (BSFL) are rich in lipids, and in the current study, BSFL was used to produce biodiesel by enzymatic transesterification with methanol. Biodiesel obtained by free lipase-catalyzed transesterification is always with side-reactions. To address the limitation of free lipase, for the first time, Lipase SMG1 and Lipase Eversa Transform 2.0 were combined to use as catalysts at the same time. The effects of different reaction conditions on the yield of biodiesel were investigated, including the type of enzyme, reaction temperature, and molar ratio of BSFL to methanol. The molar ratio of BSFL to methanol 1:3, one-step addition of methanol at 25 °C were selected as optimal conditions. The fatty acid methyl ester content achieved to 98.45% after 8h reaction under the optimal conditions. Moreover, the main properties of the final biodiesel indicators met the EN14214 biodiesel standard.

  • Trend and status of Food Science and Technology category based on the Essential Science Indicators during 2011 – 2021 Original Article

    YUAN, Bao-Zhong; SUN, Jie

    Resumo em Inglês:

    Abstract Based on the Essential Science Indicators database, this study analyzed 2,886 top papers in the subject category of Food Science and Technology from January 2011 to June 2021. The 2,886 top papers include 2,882 highly cited papers and 56 hot papers. All papers written in English, were from 10,698 authors, 2,666 organizations and 115 countries/territories, published in 106 journals and two book series in the field. The top five Journals are Food Chemistry, Food Hydrocolloids, Trends in Food Science Technology, Critical Reviews in Food Science and Nutrition and Journal of Agricultural and Food Chemistry. The top six countries and regions were Peoples R China, USA, Spain, Italy, Brazil and India. The top six organizations of Jiangnan University, University of Massachusetts, South China University of Technology, Zhejiang University, Jiangsu University and University of Valencia were popular based on contribution of articles more than 45 papers each. The top five authors were Mcclements David Julian, Sun Da-Wen, Barba Francisco J., Lorenzo Jose M. and Zhang Min. All keywords were separated seven clusters for different research topic. Visualizations offer exploratory information on the current state in a scientific field or discipline as well as indicate possible developments in the future.

  • Zingiber officinale attenuates neuroinflammation in LPS-stimulated mouse microglia by AKT/STAT3, MAPK, and NF-κB signaling Original Article

    HAO, Suping; CHO, Byoung Ok; WANG, Feng; SHIN, Jae Young; SHIN, Da Jeong; JANG, Seon Il

    Resumo em Inglês:

    Abstract To explore the protective activity of ginger (Zingiber officinale) root ethanol extract (GRE) on the neuroinflammation induced by lipopolysaccharide in microglial cells. Ginger has been investigated as a neuroprotective and anti-aging agent. Nevertheless, ginger extract attenuates neuroinflammation in microglia have not been discovered in depth. The results showed that GRE had high total phenolic and (55.63 ± 0.16 mg GAE/g) and total flavonoid content (4.33 ± 0.17 mg QUE/g), and antioxidant activity. GRE inhibited the release of cytokines and inflammatory mediators including COX-2, PGE2, Nitric oxide, interleukin-6, TNF-α, and iNOS. GRE ameliorated microglia-mediated neuronal insults via upregulating the expression of Bax and reducing the expression of Bcl-2. GRE suppressed NF-κB and AKT/STAT3, and the MAPK pathway in the neuroinflammatory response. In conclusions, GRE positively affected anti-neuroinflammatory and neuroprotective activity without serious side effects, which might be used as a functional food additive and/or therapeutic material for the management and prevention of neurodegenerative diseases.

  • Blanching effect on physicochemical and functional properties of flours processed from peeled and unpeeled white‐fleshed sweet potato Algerian cultivar Original Article

    BELKACEMI, Louiza

    Resumo em Inglês:

    Abstract White sweet potato has high potential for flour production whose using in food preparations depends on its functional characteristics which in turn depend on variety, pretreatment methods and processing steps. This study investigated the effect of unpeeling and blanching on the chemical composition and functional properties of flour produced from white fleshed sweet potato Algerian cultivar. Sweet potato tubers were divided into two batches: a manually peeled batch and the unpeeled one, which were trimmed and soaked in water during 15 min. Each batch was then divided into two equal parts: one part was blanched in water at 100 °C for 5 min, the second part remained non-blanched. All samples were dried at 60 °C during 24 hours. The flours were analyzed for proximate composition, polyphenol and tannin content, and functional properties. Flour processed from unpeeling sweet potato exhibited higher (p < 0.001) lipid, starch, fiber, polyphenol and tannin content. Blanching decreased significantly polyphenols about 39% and 30% and tannins about 48% and 63%, respectively in unpeeled and peeled blanched SP-based flours. Finally, combination of both unpeeling and blanching increased water absorption capacity, swelling power, water solubility, emulsifying capacity of sweet potato flour which are interesting as properties in various food products.

  • 5-Aminolevulinic acid could enhance the salinity tolerance by alleviating oxidative damages in Salvia miltiorrhiza Original Article

    LI, Xin; LI, Juanjuan; ISLAM, Faisal; NAJEEB, Ullah; PAN, Jianmin; HOU, Zhuoni; SHOU, Jianyao; QIN, Yebo; XU, Ling

    Resumo em Inglês:

    Abstract S. miltiorrhiza is a Chinese medicinal plant that is widely cultivated. The root growth in S. miltiorrhiza are inhibited by soil salinity. Here we investigated the capability of a plant growth regulator, 5-ALA to promote the growth of S. miltiorrhiza under different salt stresses. Five-month old S. miltiorrhiza roots were uniformly irrigated with different levels of salt solution i.e. 0, 100, 200 mM NaCl. After 3 days of treatment, salt-treated S. miltiorrhiza plants were sprayed with different concentrations of ALA (0, 10 mg L-1, 20 mg L-1) on the leaves and cultured for another 7 days. Results revealed that ALA treated plants produced significantly higher biomass by sustaining leaf chlorophyll content under salt stressed. 10 mg L-1 ALA significantly up-regulated antioxidant enzymes activities under studied salinity treatments. Positive effects of ALA on antioxidant defense systems were also supported by a significant increase in the expression of SOD isoenzymes genes (CSD1, FSD1 and MSD2), defense response genes (DXS1, C4H, GGPPS) and stress-related gene (MYB36 , MYB39) of ALA treated plants. This study suggested that ALA can protect S. miltiorrhiza from salinity induced oxidative stress and injury by promoting antioxidant defense system, boosting secondary metabolic pathways and protecting photosynthetic pigments.

  • Analysis of the potential of cupuaçu husks (Theobroma grandiflorum) as raw material for the synthesis of bioproducts and energy generation Original Article

    MARASCA, Nicole; BRITO, Mateus Rodrigues; RAMBO, Michele Cristine Diel; PEDRAZZI, Cristiane; SCAPIN, Elisandra; RAMBO, Magale Karine Diel

    Resumo em Inglês:

    Abstract Lignocellulosic waste is a valuable source of energy, fuels, and raw materials for the chemical industry. In this study, the potential of cupuaçu husks, derivative from a typical fruit of the Brazilian Amazon, was evaluated. Therefore, biomass was submitted to acid hydrolysis and pyrolysis, and the contents of sugars, by-products, bio-oil compounds, and bio-oil theoretical energy potential were determined. X-ray diffraction, High performance liquid chromatography, Fourier-transform infrared and Gas chromatography mass spectrometry analyzes were used. The hydrolysate has considerable sugar levels (31.7%) and presence of relevant by-products including furfural, levulinic acid and hydroxymethylfurfural. Bio-oil contained a variety of phenolic compounds, and its theoretical energy potential suggested usability of cupuaçu husks for energy generation. Economic analysis showed that commercialization of bioproducts obtained by biomass hydrolysis and pyrolysis could be highly profitable. These outcomes indicate a range of applications for cupuaçu husks in biorefinery processes and potential to promote sustainability and social development.

  • Antioxidative stress effects of Humulus japonicus extracts on neuronal PC12 cells Original Article

    WANG, Feng; SHIN, Jae Young; CHO, Byoung Ok; HAO, Suping; PARK, Ji Hyeon; JANG, Seon Il

    Resumo em Inglês:

    Abstract The objective of the current study was to assess the antioxidant activity of different solvents containing Humulus japonicus extract (HJE) and their antioxidant effects on neurons. H. japonicus ethanol extracts (HEEs) together with H. japonicus water extracts (HWEs) were generated via extraction of H. japonicus leaves with 30%, 50%, and 80% ethanol solutions under a hot water temperature of 121 °C. HEEs showed higher levels of bioactive compounds, such as total flavonoids and polyphenols, with stronger antioxidant activities in contrast to HWEs. HEE (80%) showed the highest content of bioactive compounds and antioxidant activity. Next, we used a H2O2-induced rat model of pheochromocytoma PC12 cells to investigate the antioxidant activity and cellular signal regulation of 80% HEEs. The results showed that HJEs resisted oxidative stress via MAPK and/or AKT-NRF2 and NF-kappa B signaling pathways and upregulated antioxidant enzymes such as SOD, catalase, HO-1, and OGG1, thereby reducing intracellular ROS levels. Further, HJE promoted neuronal survival by upregulating sirtuin 1 expression. This study provides evidence supporting the potential benefits of HJE in preventing oxidative stress in PC12 cells, suggesting its application as a promising functional food additive or therapeutic agent for the prevention and the treatment of oxidative stress-related neurodegenerative diseases.

  • Application of Saccharomyces cerevisiae isolated from industrial effluent for zinc biosorption and zinc-enriched SCP production for human and animal Original Article

    FOROUGH, Saraei; KUMARSS, Amini; AZAM, Haddadi; MOHADDESEH, Larypoor

    Resumo em Inglês:

    Abstract We aimed to optimize the culture condition for industrial effluent isolated Saccharomyces cerevisiae strains to reach the highest zinc biosorption, biomass, and protein production for human and animals. S. cerevisiae strains carrying ZRT and FET genes were isolated from effluent samples and identified using standard methods. Subsequently, the growth rate of yeasts in the presence of Zn2+, as well as the level of Zn2+ uptake by the yeast cells, were examined at 24-hour intervals. RT-PCR technique was applied to quantify the expression level of the target genes in yeast cells. The effect of the initial pH of culture medium was studied on the yeast growth rate, zinc absorption, and target genes expression. After setting the optimum pH, Kjeldahl method was applied for assessment of the total protein content of yeast cells. In the optimum conditions, S. cerevisiae showed the maximum growth rate, zinc uptake, and expression level of Zrt1 and Fet4. In addition, protein content of S. cerevisiae biomass in this optimum condition was above 50% (w/w). We demonstrated that S. cerevisiae species isolated from industrial effluents could be considered as highly promising candidates for producing Zn-enriched single cell protein. However, further research is believed to be required.

  • Organic vs conventional agriculture: evaluation of cadmium in two of the most consumed vegetables in Brazil Original Article

    MUNIZ, Andressa da Silva; CARVALHO, Guisleyne Aparecida D’arc de; RAICES, Renata Santana Lorenzo; SOUZA, Simone Lorena Quiterio de

    Resumo em Inglês:

    Abstract Cadmium (Cd) concentrations were evaluated in conventionally and organically grown foods. The samples were prepared, submitted to acid extraction and analyzed by Graphite Furnace Atomic Absorption Spectrometry (GFAAS). The mean concentration of Cd found in organic lettuce samples was 0.0811 ± 0.0367 mg kg-1, while in conventional lettuce samples it was 0.1549 ± 0.0266 mg kg-1. Organic carrot samples had a mean concentration of Cd of 0.1064 ± 0.0553 mg kg-1, while samples of carrots cultivated by the conventional method had a mean concentration of 0.1174 ± 0.0780 mg kg-1. It was observed that conventionally cultivated foods in individual evaluations presented concentrations of 1.2 to 3.1 times higher of Cd when compared to organic vegetables. The Brazilian legislation regarding the detection of Cd is established by RDC nº 42. It can be inferred that the average concentrations found in this study are within the values established by the legislation. When considering Cd exposure through vegetable consumption by evaluating the estimated daily metal intake (EDI) and the target hazard quotients (THQ), the samples did not present a potential health risk.

  • Carcass characteristics and pork quality of pigs fed diets containing crude glycerin and ractopamine Original Article

    BARROS, Imara Guimarães Lima; GARBOSSA, Cesar Augusto Pospissil; ALBUQUERQUE, Tatiane Mendonça Nogueira Carneiro de; COUTO, Claudiana Esteves; SILVA JUNIOR, Sudário Roberto; PINTO, Adriana Brasil Ferreira; FARIA, Peter Bitencourt; NAVES, Luciana de Paula

    Resumo em Inglês:

    Abstract An experiment was conducted to evaluate the effects of increasing concentrations of crude glycerin, with or without ractopamine, in the diet of finishing barrows on carcass characteristics and pork quality. The experimental design was a randomized complete block, in a 4 x 2 factorial scheme, with four concentrations of crude glycerin (0, 100, 150, or 200 g/kg) and two concentrations of ractopamine (0 or 10 mg/kg). There was no interaction between the crude glycerin concentrations and the ractopamine use as well as there was no isolated effect of the dietary crude glycerin concentration for all the evaluated traits. However, the dietary ractopamine increased the hot (p = 0.021) and cold (p=0.020) carcass weight, the hot carcass yield (p = 0.038), the shear force (p = < 0.0001), lightness (L* index) (p = 0.043), hue angle (h*) (p = 0.026), and C16:1 (p = 0.023) concentration in the loin. Moreover, the dietary ractopamine decreased the red content (a* value) (p = 0.043), the activity of C16-C18 elongase (p = 0.037) and the C18:0 (p = 0.021) concentration in the loin. The inclusion of up to 200 g/kg crude glycerin in the diet of finishing pigs may be used as a partial substitute for dietary corn, combined or not with 10 mg/kg ractopamine, without impair the evaluated carcass characteristics and the quality of the loin.

  • Analysis of the stability of phycocyanin when trehalose and citric acid are used as protectants in nutraceutical gelatin candies under in vitro digestion assays’ Original Article

    VÁZQUEZ-RODRÍGUEZ, Josmar Araud; ESCALANTE, Froylán Mario Espinoza

    Resumo em Inglês:

    Abstract Natural pigments are high value molecules for food industry as well as pharmacy, perceived as the best choice for today’s consumers given their origin and safety. However, its use is limited by its lability which hinders its application in products. In this work there was evaluated the stability of phycocyanin C in gelatin candies when added with trehalose and citric acid; the formulated candies were digested in synthetic gastric juice with pepsin. There were calculated predictive equations correlating the concentration of pigment as function of time, additives, and enzymatic presence. It was observed that phycocyanin can supports the gastric juice and pepsin when combined with trehalose for enough time to pass thru the digestive tract. It was concluded that the inclusion of trehalose in the formulation led to a longer stability of the pigment. Besides, it was determined that gelatin candies are a good vector to deliver phycocyanin C to the intestine.

  • Effects of NaHCO3 on the colour, tenderness, and water distribution of raw and cooked marinated beef Original Article

    KANG, Zhuang-Li; GAO, Zai-Shang; ZOU, Xiao-Li; LI, Yan-Ping; MA, Han-Jun

    Resumo em Inglês:

    Abstract Effects of NaHCO3 addition (0.2-0.8%) on the colour, shear force, and water distribution of raw and cooked marinated beef were investigated. The pH and cooking yield were found to be significantly increased (P < 0.05), and the shear force, L* and b* values were significantly decreased with increasing NaHCO3 amounts, except for samples with 0.6% and 0.8% NaHCO3, for which the cooking yield and shear force remained unaffected. Furthermore, the initial relaxation times T21 and T22 of marinated beef were, and the mobility of water in the raw marinated beef was reduced (P < 0.05) with increasing NaHCO3 content. This was due to the carbon dioxide production disrupting the beef structure during heating process. The mobility of water in the cooked marinated beef was found to be improved. In conclusion, NaHCO3 addition improved the water holding capacity and tenderness of marinated beef.

  • Bactericidal effect of nisin and reuterin on methicillin-resistant Staphylococcus aureus (MRSA) and S. aureus ATCC 25937 Original Article

    YEHIA, Hany Mohamed; ALKHURIJI, Afrah Fahad; SAVVAIDIS, Ioannis; Al-MASOUD, Abdulrahman Hamad

    Resumo em Inglês:

    Abstract Nisin and reuterin are used in processed foods as preservatives. They are considered to be potential sources of natural antibiotics for the treatment of food contaminated by antibiotic-resistant bacteria, such as methicillin-resistantStaphylococcus aureus. We try to compare the best effect of both nisin and reuterin on the growth of methicillin-resistant S. aureus (MRSA) and S. aureus ATCC 25923. The results indicated that nisin at different concentrations inhibited the growth of methicillin-resistant S. aureus after 4 h, whereas after 12 and 24 h, the bacteria have regrown and reactivated. S. aureus ATCC 25923 was not affected by nisin concentration and has continuously grew at all times. Reuterin at different concentrations gradually inhibited the growth of methicillin-resistant S. aureus and S. aureus ATCC 25923 and declined after 12 h for both. Therefore, it can be deduced that nisin alone exerts a bacteriostatic effect on methicillin-resistant S. aureus but not on S. aureus ATCC 25923. Reuterin is considered as bactericidal effect on both microorganisms. The combination of nisin at a concentration of 25.6 and reuterin at a concentration of 5.2 mg/mL exerted a bactericidal effect on both microorganisms. By mixing nisin with reuterin, it can be more active against both microorganisms.

  • Effects of different frozen storage conditions on the functional properties of wheat gluten protein in nonfermented dough Original Article

    ZHANG, Lin; ZENG, Jie; GAO, Haiyan; ZHANG, Keke; WANG, Mengyu

    Resumo em Inglês:

    Abstract The functional properties of wheat gluten protein isolated from nonfermented dough stored at -6 °C, -12 °C, -18 °C, -24 °C and -30 °C for 10 d, 20 d and 30 d were investigated. The solubility and water holding capacity of gluten protein decreased with decreasing frozen storage temperatures and increasing frozen storage time. The foamability of gluten protein was not affected by different frozen storage temperatures. However, the foamability of gluten protein decreased with extension of the frozen storage time. The storage modulus (G') and loss modulus (G") of gluten decreased with decreasing frozen storage temperatures. Meanwhile, the storage modulus (G') and loss modulus (G") of gluten increased with extension of the frozen storage time. When the frozen storage temperature of gluten was -12°C, the frozen water content was lower than that in gluten with other frozen storage temperatures. The water migration of gluten protein under different frozen storage temperatures and times was measured by low-field NMR. The microstructure of gluten protein was also observed under a scanning electron microscope. It was found that more serious damage to the gluten structure occurred with lower freezing temperatures and longer freezing times.

  • Effect of Hypsizygus marmoreus powder on cooking characteristics, color and texture of wheat noodles Original Article

    TANG, Baosha; WU, Li; WENG, Minjie; CHEN, Junchen; LI, Yibin; LAI, Pufu

    Resumo em Inglês:

    Abstract Hypsizygus marmoreus is a kind of edible fungus with high nutritional value. This investigation evaluated the influence of Hypsizygus marmoreus powder on the quality characteristics of noodles. The cooking time, cooked breaking ratio, cooking loss rate, color difference value, texture and sensory of noodles were measured. The addition of 4% to 20% mass fraction of mushroom powder had no significant effect on the cooking time and hardness of the noodles. The cooked breaking ratio of noodles increased from 0% to 13.27%, the cooking loss rate increased from 3.47% to 10.73%, the color difference value increased from 18.23 to 23.58, and the chewing hardness increased from 4569.66 g to 5888.68 g, with the mass fraction of mushroom powder increased from 0% to 20%. The sensory of noodles with 4% mushroom powder is the best. This study provides a certain theoretical basis for the further processing of Hypsizygus marmoreus.

  • Active compounds from the industrial residue of dry camu-camu Original Article

    ARAÚJO, Patrícia Argemira da Costa; GARCIA, Vitor Augusto dos Santos; OSIRO, Denise; FRANÇA, Daiane de Souza; VANIN, Fernanda Maria; CARVALHO, Rosemary Aparecida de

    Resumo em Inglês:

    Abstract This paper evaluated the drying kinetics at different temperatures and the effect of the drying temperature on the physical-chemical properties and active compounds of the residue from the industrial processing of camu-camu. The drying temperatures of 40, 50, and 60 °C were evaluated. The residues dried at different temperatures were characterized in terms of their pH, water activity, anthocyanins, flavonoids, carotenoids, phenolic compounds and Fourier transform infrared spectroscopy. The parameters of the Page model showed the best adjustments to the experimental data. Drying affected the concentration of active compounds in the camu-camu residue. At 60 °C, the degradation of flavonoids, anthocyanins, and phenolic compounds was lower than in the dry residue, possibly because less time was required to achieve equilibrium in moisture content. Thus, in order to maintain higher concentrations of active compounds in the residue, drying at higher temperatures is recommended.

  • Nutritional value of Brazilian mangrove mussel (Mytella falcata) burger supplemented with refined or herb salts Original Article

    LIRA, Giselda Macena; LOPEZ, Ana Maria Queijeiro; NANES, Gabriela Marques de Farias; SANTOS, Caroliny Fenandes de Melo; RAMOS, Gabriela Mendonça; Silva, Fernanda Geny Calheiros; Guedes, Cíntia Karla Rodrigues do Monte; NASCIMENTO, Ticiano Gomes do

    Resumo em Inglês:

    Abstract The mangrove mussel Mytella falcata (d'Orbigny, 1846), synonym of M. charruana (d'Orbigny, 1842), has a good nutritional, functional and low cost value. The effect of refined or herb salts in the preparation of sururu burger was evaluated through the determination of proximate composition, cholesterol content, fatty acid profile and acceptability index. In herbs, phenols were evaluated. In both formulations, the protein content was above the minimum limit (15%) required by the Food Brazilian law, while the fat percentage was lower than the stablished (5%). Due to oxidation reactions, the total cholesterol content in the preparations supplemented with refined salt was significant lower (p ≤ 0.05) than that in the burgers without salt supplementation or with the herb salt. The fatty acids were more preserved in the preparation with herb salt, once the herbs are rich in phenols with high antioxidant capacity. Oregano had a significant higher content of total phenols (p ≤ 0.05), compared to rosemary and parsley. In relation to the flavor, as the Brazilian public is more adapted to more salty formulations, the acceptability index of the formulation with refined salt was significantly higher (p ≤ 0.05).

  • Specialized food product for diabetic diet “Inullact-Fito” Original Article

    ZHUMABAYEV, Ualikhan; KYDYRALIEVA, Mereke; OSPANOVA, Elmira; NAIMANBAYEVA, Raushan; DUYSEMBAYEVA, Baktyly

    Resumo em Inglês:

    Abstract Diabetes mellitus is one of the most serious medical, social and economic health problems in countries of all worlds. The incidence of diabetes mellitus on the globe doubles every 10 to 15 years, acquiring the character of a non-infectious epidemic. According to the latest data from The International Diabetes Federation the number of patients with diabetes among adults (20-79 years old) in the world in 2015 was 415 million, that is, about 9% of the total population, of which more than 90% are patients with type 2nd diabetes. According to forecasts, by 2030, their number will be up to 439 million. In recent years, the interest of scientists around the world to study the pharmacological properties of medicinal plants has increased. Extensive factual material has accumulated on the beneficial effects of various medicinal plants and fees in the treatment and prevention of diabetes mellitus, as well as the possibility of correcting natural products, such as camel and mare's milk, containing ingredients that have a hypoglycemic effect. The aim of the study was to develop recipes and technologies for a specialized food product based on camel milk in combination with extracts of medicinal plants with antidiabetic properties and to evaluate the possibility of their use for the prevention and in the complex therapy of patients with type 2 diabetes mellitus. Taking into account the medical requirements for diet therapy for type diabetes the recipes and technology of a specialized food product of diabetic nutrition "Inullact-Fito" have been developed. The possibility of using medicinal extracts in the development of a specialized fermented milk product was evaluated, and the concentrations of applying medicinal extracts to the food product were worked out. The technology of step-by-step mixing contributed to the uniform distribution of biologically active substances in the mass of the product. The absence of sucrose and digestible polysaccharides in the composition of the developed specialized food product of diabetic nutrition was established. The results of laboratory tests indicate an improvement in the quality characteristics without any stabilizers and preservatives. The humidity does not exceed the standard values for similar products, the values of the "milk acidity" indicator are characteristic of products with low acidity, along with improved organoleptic properties, which justifies the microbiological stability of the developed product during storage. The products are balanced in amino acid composition, have a high score of essential amino acids due to the introduction of a combination of proteins from medicinal plant extracts. The consumption of one serving (200 g) of the product in the form of bio-yogurt provides the average daily requirement for essential amino acids by 12-21%, polyunsaturated fatty acids ω-3 – by 10%, ω-6-by 20%, B vitamins – by 12-17%, C-by 33%, β-carotene-by 22%, E-by 10%, macro-and microelements-by 12-30%. The content of polyphenols is 48% of the adequate level of consumption. The inclusion of a specialized food product of diabetic nutrition "Inullact-Fito" in the hypocaloric diet shows an antioxidant, immunostimulating effect and leads to the stabilization of postprandial blood glucose levels in patients with type 2nd diabetes mellitus.

  • Antimicrobial activity of Rhus Coriaria L. and Salvia Urmiensis bunge against some food-borne pathogens and identification of active components using molecular networking and docking analyses Original Article

    GHANE, Maryam; BABAEEKHOU, Laleh; SHAMS, Masumeh

    Resumo em Inglês:

    Abstract This research aimed to evaluate the in vitro antibacterial activity of methanol extracts of Rhus coriaria L. (sumac) and Salvia urmiensis Bunge against some food-borne pathogens, survey the phytochemical constituents of the extracts, and their activity against some drug targets in pathogens. The antibacterial activity of the extracts was evaluated against six pathogens using agar well diffusion and broth microdilution methods. Both extracts exhibited antibacterial activity and the highest activity was obtained by sumac against Staphylococcus aureus (27.7 ± 0.8 mm). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of sumac against tested bacteria were in the range of 0.125-0.5 and 0.25-1 mg/mL, respectively. S. urmiensis showed weaker antimicrobial activity with a MIC range of 2-4 mg/mL. A molecular networking analysis of extracts resulted in annotation of 18 and 12 compounds from the methanol extracts of S. urmiensis and sumac respectively, which mainly were related to flavonoids. Molecular docking analysis could effectively characterize some glycosylated flavonoids with a high binding affinity to the studied enzymes. This study confirmed the efficacy of sumac and S. urmiensis extracts as natural antimicrobial agents and introduced a wide range of compounds, which can be used in food preservation to control foodborne pathogens in food.

  • Fourier-transform infrared spectroscopy and machine learning to predict amino acid content of nine commercial insects Original Article

    HOU, Yinchen; ZHAO, Penghui; ZHANG, Fan; YANG, Shengru; RADY, Ahmed; WIJEWARDANE, Nuwan K.; HUANG, Jihong; LI, Mengxing

    Resumo em Inglês:

    Abstract The nutritional profile, especially amino acid profile, determines the quality and commercial value of insect protein products. Multiple previous studies have used spectroscopy technologies and machine learning algorithms to predict essential amino acid content in various foods and feeds. However, these approaches were not applied for predicting essential amino acid content in insects before. In this study, 200 insect samples containing 9 commercial insect species were collected. Machine learning methods were applied to build the prediction models to predict amino acid content using Fourier-transform infrared spectroscopy (FTIR) raw spectra and first derivative. For all amino acids, partial least square regression, decision tree and radial basis artificial neural network exhibited high performances to predict essential amino acids. Model performances were improved for some amino acids using first derivative than using raw spectra. The highest performance (coefficient of determination: 0.97, root mean square error of prediction: 0.05 g/100 g and ratio of performance: 4.07) was achieved for phenylalanine prediction using radial basis artificial neural network modeling. The high model performance indicates the potential of applying FTIR and subsequent machine learning modeling for fast and non-destructive prediction of amino acid of insect products.

  • The calcium supplementation effect of calcium-binding oligopeptides from bonito (Auxis thazard) hydrolysate in rats Original Article

    JI, Wei; CHEN, Ming; JI, Hongwu

    Resumo em Inglês:

    Abstract Sixty Ca-deficient male Wistar rats were divided into six groups to investigate the effect of a calcium-binding bonito hydrolysate (PBH-Ca) on calcium bioavailability in rats, including the normal group, the control groups (PBH + CaCO3 group and the CaCO3 group), and three PBH-Ca groups with doses of 2,000 (PBH-Ca-H group), 1,000 (PBH-Ca-M group), and 500 (PBH-Ca-L group) mg/kg body wt/day. Each group was given the corresponding drug by intragastric administration for 4 weeks. The indices measured included the rate of increase in body weight and body length, apparent calcium absorption rate, serum calcium, serum phosphorus, alkaline phosphatase (ALP) activity, bone volume fraction (BV/TV), bone mineral density (BMD), and trabecular microstructure of the rats scanned by micro-computed tomography. The results showed that PBH-Ca promoted the growth of rats, significantly increased the apparent calcium absorption rate and the number of bone trabeculae, stabilized serum calcium and serum phosphorus content in serum, significantly inhibited ALP activity, decreased the separation of bone trabeculae, accelerated bone growth of rats, and raised the BV/TV and femoral BMD in the rats. These results illustrate that PBH-Ca has promising potential in a high-quality calcium diet.

  • Production of instant pomelo peel powder by spray drying: Optimization of wall material composition to microencapsulate phenolic compounds Original Article

    TO, Nguyen Phuoc Mai; HA, Thanh Toan; NGUYEN, Van Muoi; TRAN, Thanh Truc

    Resumo em Inglês:

    Abstract Microencapsulation technique helps to protect the core materials from deterioration, thereby improving the bioavailability of active compounds. In microencapsulation, the wall properties determine the encapsulation efficiency, and better results can be achieved when a mixture of multiple wall materials is used. This study aimed to optimize the wall material composition of pomelo peel (Citrus maxima (Burn.) Merr.) microcapsules prepared by spray drying technology to achieve the best values of polyphenol recovery and encapsulation efficiency. Response surface methodology was employed and a Box-Behnken design was used to investigate the effects of four independent variables, including the concentrations of resistant maltodextrin, pectin, β-cyclodextrin, and gum arabic. The concentration of the feeding liquid, and spray drying inlet and outlet temperatures were fixed at 30 °Bx, 180 °C, and 65 °C, respectively. The results showed that the optimized wall material composition consisted of 52.66% maltodextrin, 0.92% pectin, 5.30% β-cyclodextrin, and 6.28% gum arabic. Using this formula, the polyphenol recovery yield was found to be 78.86%, while the encapsulation efficiency was 77.78%, which agreed well with the predicted values of 78.90% and 77.67%. These results strongly indicate that the optimized wall material composition proposed in this study may be beneficial in the encapsulation process.

  • Comparison of serum cytokines for bacteremia and fungemia in rat bloodstream infection model Original Article

    SUN, Jingjing; CHENG, Zhenyun; YE, Yafei

    Resumo em Inglês:

    Abstract Objective We aim to measure the serum levels of cytokines/chemokines in cases of candidemia and bacteremia using mouse model. Methods and Materials: Mice models of bloodstream infection (BSI) with Staphylococcus aureus (Sa), Enterococcus faecalis (Ef), Escherichia coli (Ec), Klebsiella pneumonia (Kp), Candida albicans (Ca) and Candida parapsilosis (Cp) were established. Cytokines and chemokines including TNF-α, IL-1β, IL-10, IL-17, MIP-1β, MIP-2 and G-CSF in serum were detected by Luminex xMAP assay and were compared among different groups at different time points. Results: TNF-α, IL-1β and G-CSF first increased and then decreased after infection in all infection groups, while IL-10 decreased to the minimum levels 12h after injection and then gradually increased. As for IL-17, MIP-1β and MIP-2, they increased more rapidly than the other cytokines and then also decreased. The maximum levels of TNF-α, IL-1β, IL-17 MIP-1β and MIP-2 were all higher in GN group, when compared with GP groups and fungemia groups. Peak level of G-CSF in GP groups was higher than the other two groups, while IL-10 was the highest in fungemia groups. Conclusion: Our study indicates that variation trend of serum cytokines and chemokines were different in bacterial or fungal BSI models.

  • Unraveling the effects of Lactobacillus sakei inoculation on the microbial quality and bacterial community diversity of chili sauce by high-throughput sequencing Original Article

    ZHANG, Yalin; ZHU, Wenyou; REN, Hongyang; TIAN, Tian; WANG, Xinhui

    Resumo em Inglês:

    Abstract In this study, the effects of the starter culture Lactobacillus sakei on microbial quality and the bacterial community diversity of chili sauce were investigated. In starter culture inoculated chili sauce (CPN sample), Lactobacillus spp. was predominant bacteria with 86.08% of the relative abundance on the 30th day of fermentation. Meanwhile, the spoilage organisms and pathogenic bacteria, including Staphylococcus spp., Enterobacter spp., Pseudomonas spp. and Neorhizobium spp. were nearly undetectable in starter culture inoculated chili sauce. In contrast, Lactobacillus spp. and Weissella spp. were predominant bacteria, and trace Pseudomonas spp. and Neorhizobium spp. were still detectable at the end of fermentation in the spontaneous fermentation (CPS sample). These results revealed that L. sakei could be used as a potential starter culture for the microbial quality improvement.

  • Puerariae Flos extracts possess the potential antioxidant efficacy against oxidant stress Original Article

    SEON, Ho-Young; JEON, So-Heon; YIM, Soon-Ho

    Resumo em Inglês:

    Abstract In this study, yield of Puerariae Flos extract showed 60% ethanol gave the highest yield of 26.34%. Total polyphenol contents and total flavonoid contents were highest in 40% ethanol extract (5.86 mg TAE/g) and hot water extract (3.06 mg CE/g), respectively. Evaluation of the reducing power of transition metal ions such as phosphomolybdenum and ferric tripyridyltriazine complex were high in 100% ethanol extract (4.41 mg AAE/g) and hot water extract (42.62 µM TE/g), respectively. Evaluation of free radical scavenging activity such as DPPH, ABTS and NO were excellent in 40% ethanol extract (95.74 µM TE/g, 17.78 µM TE/g, 175.5 µg/mL) and the HP radical scavenging activity was excellent in 80% ethanol extract (308.3 µg/mL), respectively. A positive correlation (p < 0.01) was showed between TFC and FRAP assay (r = 0.866) highest significant. The correlation between PMA and ABTS radical scavenging activity was significantly high with r = 0.913 (p < 0.01). The overall results of this work showed that Puerariae Flos is a candidate natural source of antioxidants.

  • Revealing the action mechanisms of scutellarin against glioblastoma based on network pharmacology and experimental validation Original Article

    SUN, Junzhao; WANG, Hongwei; CHENG, Gang; ZHANG, Leiming; QU, Zhifeng; HAN, Chengchen; ZHENG, Wei; WU, Lin; ZHANG, Jianning

    Resumo em Inglês:

    Abstract Scutellarin, a flavonoid compound found in Scutellaria barbata, has been demonstrated to exert anti-cancer properity in a variety of human malignancies. However, its biological significance and underlying mechanism in glioblastoma (GBM) remain ambiguous. Network pharmacology approaches and molecular docking technologies were used to predict the crucial biological processes, candidate targets and signaling pathways of scutellarin against GBM. CCK-8, EdU, and colony formation experiments were performed to determine the effects of scutellarin on cell proliferation. Flow cytometry analysis was utilized to detect apoptosis. Western blot assays were used to measure the expression of proteins associated with EGFR-PI3K-AKT signaling. Through network pharmacology and molecular docking analysis, we found that EGFR might be a potential target and PI3K-AKT signaling might be the key signaling pathway for scutellarin to combat GBM. Scutellarin inhibited cell proliferation and induced apoptosis in a dose-dependent manner. Scutellarin also suppressed the phosphorylation level of EGFR in a dose-dependent manner. Scutellarin inactivated PI3K-AKT signaling by targeting EGFR. Moreover, scutellarin-mediated suppression of cell proliferation and increase of apoptosis was greatly reversed in GBM after overexpressing EGFR. Taken together, scutellarin is a novel inhibitor of EGFR-PI3K-AKT signaling to prevent GBM progression.

  • Identification and molecular docking of two novel peptides with xanthine oxidase inhibitory activity from Auxis thazard Original Article

    WEI, Liuyi; JI, Hongwu; SONG, Wenkui; PENG, Shuo; ZHAN, Suhong; QU, Yushan; CHEN, Ming; ZHANG, Di; LIU, Shucheng

    Resumo em Inglês:

    Abstract Auxis thazard meat was hydrolyzed by alkaline protease. Auxis thazard hydrolysate (ATH) obtained was isolated by ultrafiltration, size exclusion chromatography and reversed-phase high-performance liquid chromatography. Two peptides with high XOD inhibitory activity purified from ATH were identified as Pro-Asp-Leu (PDL, 344.87 Da) and Ser-Val-Gly-Gly-Ala-Leu (SVGGAL, 504.26 Da) by UPLC-MS/MS, which possessed high in vitro XOD inhibitory activity with the IC50 values of 4.37 ± 0.11 mg mL-1 and 5.59 ± 0.09 mg mL-1, respectively. Molecular simulation indicated that PDL and SVGGAL binded to XOD mainly through hydrogen bond and hydrophobic interaction, thereby inhibiting XOD activity. The research results suggested that the two peptides had potential application prospects as a safe XOD inhibitor substance for hyperuricemia treatment.

  • Hygiene conditions of mussels Perna perna captured in Niterói, RJ, Brazil: thermal intervention and microbiological evaluation Original Article

    ANDRADE, Nayara Martins de; CARVALHO, Alice Marqui de; SALEH, Mariana Marques; FONSECA, Ana Beatriz Monteiro; MESQUITA, Eliana de Fátima Marques de; DUARTE, Maria Carmela Kasnowski Holanda; CALIXTO, Flávia Aline Andrade; NASCIMENTO, Elmiro Rosendo do

    Resumo em Inglês:

    Abstract Bivalve molluscs are important fishing resources for human consumption around the world. However, for safe consumption, good hygiene conditions must be ensured throughout the production chain. Eating bivalve molluscs, particularly raw, can pose a significant health risk to consumers because they can act as vectors of infectious pathogens. This study aimed to evaluate the microbiological quality of mussels from Niterói, RJ and the use of cooking to ensure food safety, as well as assessing the susceptibility of Escherichia coli and coagulase-positive Staphylococcus strains to different antimicrobials. Therefore, microbiological analyzes were performed on mussels Perna perna before and after thermal processing, the impact of cooking on the microorganisms was verified. Cooking the mussels in water at 95°C for 1 (one) minute reduced product contamination. The use of the time x temperature binomial was sufficient to reduce pathogenic microorganisms to acceptable levels according to Brazilian legislation, although the pathogens were only completely eliminated after five minutes. The bacteria investigated had a high antibiotic resistance index: 66% of E. coli strains and 34.78% of coagulase-positive Staphylococcus strains were found to be resistant to multiple drugs.

  • Combinations of traditional kombucha tea with medicinal plant extracts for enhancement of beneficial substances and activation of apoptosis signaling pathways in colorectal cancer cells Original Article

    KAEWKOD, Thida; SANGBOONRUANG, Sirikwan; KHACHA-ANANDA, Supakit; CHAROENRAK, Sonthirat; BOVONSOMBUT, Sakunnee; TRAGOOLPUA, Yingmanee

    Resumo em Inglês:

    Abstract Traditional kombucha tea was prepared by black tea leaves before fermentation with symbiotic microorganisms for 15 days. In this study, kombucha was prepared through a combination with medicinal plant extracts of T. catappa (KT) and A. marmelos (KA) to enhance a number of beneficial aspects. The results revealed that the phenolics, flavonoids, antioxidants and six organic acids, namely glucuronic, gluconic, D-saccharic acid 1,4-lactone (DSL), acetic, ascorbic, and succinic acids, in kombucha combined with the medicinal plant extracts resulted in the production of substances with greater beneficial properties than traditional kombucha tea. The viability of colorectal cancer cells (Caco-2) after treatment with KT and KA was suppressed in a dose-dependent manner, while DNA fragmentation in Caco-2 cells was induced via the apoptosis mechanism. This process involved the apoptosis pathways related to the intrinsic apoptosis pathway, which was activated by KT and KA through the mitochondrial-dependent pathways including cytochrome c release and Bcl-2 suppression, and activation of caspases-9 and caspases-3. The findings of this study support the enhanced beneficial properties of traditional kombucha tea through a combination with medicinal plants. This outcome would also support the consideration of natural supplementary kombucha beverages as medicinal food products in the prevention of colorectal cancer.

  • Identification of lactobacilli from milk enzymatic clots and evaluation of their probiotic and antimicrobial properties Original Article

    KOUSHA, Sanaz; AHARI, Hamed; KARIM, Gity; ANVAR, Seyed Amir Ali

    Resumo em Inglês:

    Abstract The aim of this study was to investigate the probiotic characteristics profile of the isolated lactic acid bacteria (LAB) isolated from cow milk enzymatic clots. Some criteria for probiotic potential such as fermentation profile, acid and bile tolerance, bile salt hydrolysis, antimicrobial activities, lactic acid and bacteriocin production assay, acidification and coagulation, and hemolytic properties were examined. 16S rDNA-based method was applied to confirm the identity of the isolated LABs. LAB E showed the highest resistance to acidic environments. In bile conditions, the number of LAB B and D colonies was also significantly reduced from about 107 to 102 after 1 hour and to less than 100 after 2 and 4 hours. None of the strains showed sensitivity against fungal and microbes except Escherichia coli. This study showed that LABs B, E, and G isolated from cow milk enzymatic clots presented good properties to consider as probiotics and to use for the production of probiotic dairies.

  • Optimization of ultrasound-homogenization combined extraction of phenolics in peony roots and leaves Original Article

    WANG, Chunyu; LI, Nana; WU, Liyang; XIA, Libin; HU, Zhiyong; LI, Xiaojun; QU, Zhican; YANG, Jing

    Resumo em Inglês:

    Abstract Paeonia ostii is the representative of oil-utilized peony, its roots (PR) and leaves (PL) are discarded as by-products, resulting in a waste of resources. The exploration of extraction process of active ingredients from PR/PL is beneficial to the comprehensive utilization. In this work, the optimum process of Ultrasound-Assisted Extraction (UAEo) of total flavonoids content (TFC) from PR and PL was determined by single factor and response surface methodology. The results showed that UAEo was 80 min, 1:5 g/mL, 250 W, 33.83 mg Rutin/g dw for PR and 60 min, 1:10 g/mL, 250 W, 25.85 mg Rutin/g dw for PL. Then, Homogenization-Assisted Extraction (HAE), Homogenization-Ultrasound-Assisted Extraction (HUAEo) and Ultrasound-Homogenization-Assisted Extraction (UHAEo) were further analyzed. The highest PR(PL)-TFC by HUAEo at homogenization 5 min was 49.58 ± 0.25 mg/g with an increase of 46.6% (33.02 ± 0.04 mg/g with an increase of 27.7%). The highest PR/PL-total phenolic content by the HUAEo reached 77.84 ± 0.52 mg/g dw and 146.62 ± 2.77 mg/g dw for homogenization 3 min. However, there was no significant difference between HUAEo and UHAEo. In conclusion, the TFC increased with the extension of HAE time, and the combined extraction was higher yield than the single extraction.

  • Corosolic acid improves erectile function in metabolic syndrome rats by reducing reactive oxygen species generation and increasing nitric oxide bioavailability Original Article

    LI, Bi-Bo; PANG, Kun; HAO, Lin; ZANG, Guang-Hui; WANG, Jian; WANG, Xi-Tao; ZHANG, Jian-Jun; CAI, Long-Jun; YANG, Chen-Di; HAN, Cong-Hui

    Resumo em Inglês:

    Abstract To investigate the effect of corosolic acid treatment on erectile function in metabolic syndrome induced rat model. Fifty male 3-week-old SD rats were fed a high fat and high sugar diet. Six months later, metabolic variables were determined. Metabolic syndrome induced erectile function (MED) rats were confirmed by an apomorphine test. Then MED rats were treated with corosolic acid daily by oral gavage for 4 weeks. To evaluate erectile function, intracavernosal pressure (ICP)/mean arterial blood pressure (MAP) ratio was measured. Thiobarbituric acid reactive substances assay and dihydroethidium staining were used to assess reactive oxygen species (ROS) level. Protein expressions of gp91phox and eNOS were examined by western blotting and immunohistochemistry. Fasting blood glucose, body weight, total cholesterol and insulin were markedly increased in metabolic syndrome rats compared with those of the control rats (p < 0.05). The ratios of max ICP/MAP and area under curve (AUC)/MAP was markedly reduced in MED rats compared with the control rats (p < 0.05). The concentration of cyclic guanosine mono-phosphate (cGMP) and the expression of eNOS were significantly decreased in MED rats compared with the control group (p < 0.05). Moreover, ROS level and the expression of gp91phox were significantly increased in MED rats. Treatment with corosolic acid reversed these changes (each p < 0.05). Corosolic acid reduces the level of ROS, ameliorating endothelial dysfunction and improvement of erectile function in MED rats.

  • The influence of Nutren on postoperative nutritional status, inflammation and incision healing in patients with colon cancer Original Article

    REN, Hong-Chang; HUANG, Zhi-Jun; YANG, He-Ming; YANG, Jian-Wu

    Resumo em Inglês:

    Abstract To explore the impact of Nutren on postoperative nutritional status, incision healing and inflammation in patients with colon cancer (CC). Division of 94 patients with CC as the research object was into the observation group (51 cases) and the control (43 cases) on the grounds of postoperative enteral nutrition support (ENS). Analysis of the influence of Nutren on postoperative nutritional status, inflammation and incision healing was performed. No distinct differences between the two groups in surgical efficacy, survival rate, distant metastasis rate and recurrence rate after surgery of 2 years (P > 0.05); The incision healing time of the observation was shorter versus the control, and the incision healing was superior versus the control. Hemoglobin, albumin and total plasma protein of 14 d after operation were elevated versus the control, and c-reactive protein (CRP), tumor necrosis factor-α (TNF-α), and interleukin (IL)-6 were declined versus the control (P < 0.05). Giving of enteral nutrition support is to patients after CC radical resection, which is available to ameliorate the nutritional status, accelerate incision healing, and decline inflammation.

  • Effect of pre-injection of Shenfu injection on the hemodynamics of elderly patients with hypertension undergoing laparoscopic radical resection of colorectal cancer Original Article

    KE, Weiqi; JI, Xuan; WANG, Yuting; GUO, Xukeng; ZHUANG, Shaohui

    Resumo em Inglês:

    Abstract To investigate the effect of pre-injection Shenfu injection on the hemodynamics of radical resection of colorectal cancer in elderly patients with hypertension. The candidates were randomly divided into control group (receiving pre-injection of sodium chloride injection) and research group (receiveing pre-injection of Shenfu injection) before anesthesia induction. The perioperative hemodynamic changes and use of vasoactive drugs were compared. Mean arterial pressure (MAP), diastolic blood pressure (DBP) and systolic blood pressure (SBP) values in the research group were lower than those in the control group at the time of tracheal tube extraction (P < 0.05). The use rate of antihypertensive drugs in the research group was lower than those in the control group (P < 0.05). Pre-injection of Shenfu in elderly hypertensive patients had no influence on anesthesia effect and it can reduce the volatility of hemodynamic parameters, decrease the use of vasoactive drugs.

  • Antioxidant activity and inhibitory efficacy of Citrus grandis peel extract against carbohydrate digestive enzymes in vitro Original Article

    HA, Thanh Toan; MAI, To Nguyen Phuoc; TRAN, Thanh Truc; NGUYEN, Nguyen Hong Khoi; LE, Truong Dang; NGUYEN, Van Muoi

    Resumo em Inglês:

    Abstract Citrus peel extract has been observed with many beneficial-promoting effects. Pomelo (Citrus grandis (L) Osbeck) peel extracts (PPE) from the flavedo and albedo of two varieties namely Long Co Co and Thanh Kieu were investigated. In this study, the qualitative analysis indicated the presence of phytochemical groups including alkaloids, flavonoids, saponins, and tannin in the PPE from the flavedo and albedo. The PPE from the Thanh Kieu flavedo was found to possess the highest antioxidant activity at the EC50 values of 60.89 ± 0.31 µg/mL, 60.69 ± 0.21 µg/mL, and 24.16±0.06 µg/mL for DPPH, ABTS, and FRAP assay. However, the Long Co Co albedo- PPE induced better inhibitory effect against α-amylase (EC 232-560-9) and α-glucosidase (EC 232-604-7) with respect to EC50 values of 3.59 ± 0.02 mg/mL and 80.77 ± 0.34 µg/mL. This result suggested potential in the anti-hyperglycemic effect of pomelo peel extract from the flavedo and albedo that can serve as a nutraceutical in food and pharmaceutical industries.

  • Development and storage stability of conjugated linoleic acid fortified yogurt Original Article

    NAEEM, Sadia; AHMAD, Nazir; IMRAN, Muhammad; HUSSAIN, Syed Makhdoom

    Resumo em Inglês:

    Abstract The core objective of this research work was to fortify milk with conjugated linoleic acid (CLA) and to develop yogurt. Cow milk was analyzed for proximate analysis, minerals content, fatty acid profile and CLA content. After chemical analysis, milk was fortified with 1, 2 and 3% of CLA and yogurts were made. CLA fortified yogurts of cow milk was analyzed for proximate analysis, titratable acidity, synersis, pH, viscosity, CLA and sensory evaluation. Results showed that the proximate composition significantly changed particular fat. CLA contents also changed significantly. The value of titratable acidity was changed significantly in all treatments whereas the entire samples showed lower value of pH after 14 days storage. All treatments showed higher values of viscosity at 0 day and decreased significantly at 14th day. Yogurt samples showed the lowest syneresis value after 14 days of storage. All the treatments were showed overall acceptability. The sensory evaluation indicated good sensory and high textural quality with the maximum consumer satisfactoriness. The results showed that CLA fortification can meet recommended CLA dietary intake for health benefits.

  • Effect of Hydroxypropyl methylcellulose from oil palm empty fruit bunch on oil uptake and physical properties of French fries Original Article

    NGATIRAH, Ngatirah; RUSWANTO, Adi; SUNARDI, Sunardi

    Resumo em Inglês:

    Abstract Oil palm empty fruit bunches (OPEFB) can be used as raw material for Hydroxypropyl Methylcellulose (HPMC). HPMC can be used as a French fries coating to reduce oil uptake. This research aims to study the utilization of HPMC OPEFB as a French fries coating. This research consists of two stages. The first stage is cellulose extraction and HPMC synthesis. HPMC synthesis through alkalization, methylation, propylation, and neutralization. The second stage is the use of HPMC as a French fries coating with different concentrations (0, 1, 2, and 3%). Potatoes that have been peeled and washed, cut lengthwise with a thickness of about 0.5 cm. Further dipped in HPMC solution with different concentrations for 10 seconds, then carried out a frying pan. The HPMC from OPEFB is characterized by methyl and hydroxypropyl groups found at a wavenumber of 2891.30 cm-1, a ring of pyranose at 995.79 cm-1 and hydroxyls (OH) groups at 3371.10 cm-1. The coating of French fries with 3% HPMC OPEFB can reduce oil absorption by 16.09%. The higher the concentration of HPMC, will reduce the fat content but increase the moisture and the texture of French fries become softer. The preferred type of coating was HPMC 1%.

  • Zingiber officinale attenuates 6-hydroxydopamine induced oxidative stress and apoptosis through AKT, Nrf2, MAPK, NF-κB signaling pathway in PC12 cells Original Article

    HAO, Suping; CHO, Byoung Ok; WANG, Feng; SHIN, Jae Young; SHIN, Da Jeong; JANG, Seon Il

    Resumo em Inglês:

    Abstract To explore the protective impact of the ginger root ethanol extract (GRE) against the oxidative stress induced by 6-hydroxydopamine (6-OHDA) and apoptotic and its mechanism. Parkinson's disease (PD) model was established using 6-OHDA in the cells of rat adrenal pheochromocytoma (PC12). The GRE pretreatment increased PC12 cell viability of injury induced by 6-OHDA. The GRE effectively suppressed 6-OHDA-induced death, apoptosis through decreased Bax and cleaved-caspase 3 expression, and up-regulated expression of B-cell lymphoma 2 (Bcl-2). GRE also inhibited 6-OHDA-inducel oxidative stress, decreased reactive oxygen species (ROS) and up-regulates the heme oxygenase (HO-1), antioxidant enzymes, catalase and, glutathione (GSH), superoxide dismutase (SOD), 8-oxoguanine glycosylase1 (OGG1) and NAD(P)H quinone oxidoreductase1 (NQO1). Besides, GRE up-regulating Protein kinase B (Akt), nuclear erythroid 2-related factor 2 (Nrf2), down-regulating nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB) translocation, together with the mitogen-activated protein kinase (MAPK) phosphorylation. In conclusions, the GRE prevented apoptosis and oxidative stress in 6-OHDA-induced PC12 cells. The ginger ethanol extract could be treatment and prevention of PD.

  • Health risk assessment of dietary exposure to phthalates from plastic-coated paper among university students Original Article

    MAKKAEW, Prasert; CHALOEIJITKUL, Kanatpath; VATTANASIT, Udomratana

    Resumo em Inglês:

    Abstract Plastic-coated paper (PCP) is commonly used as a takeaway food container in Thailand. This study aimed to investigate the phthalate content in PCP and to evaluate the health risk of dietary exposure to phthalates. Determination of phthalates, namely, of benzyl butyl phthalate (BBP), dibutyl phthalate (DBP), and di(2-ethylhexyl) phthalate (DEHP), was carried out using a simple total immersion test followed by gas chromatography-mass spectrometry (GC-MS). Consumption data of 430 students in a university were collected by a questionnaire for health risk assessment. The results showed that DEHP was the most abundant compound detected in the PCP samples, followed by DBP and BBP, respectively. The hazard indexes (<1) showed that the health risk to all subjects was acceptable, but monitoring of phthalates in PCP on market shelves should be performed regularly to protect consumers’ health.

  • Protection of antioxidants in pitaya (Hylocereus undatus) peel: effects of blanching conditions on polyphenoloxidase, peroxidase and antioxidant activities Original Article

    MAI, Thi Hai Anh; TRAN, Thi Thu Tra; LE, Van Viet Man

    Resumo em Inglês:

    Abstract Pitaya peel is a by-product of the fruit processing, rich in phytochemicals and has great potential for application in food industry. In this study, blanching was applied to the pitaya peel treatment for inactivation of the polyphenoloxidase (PPO) and peroxidase (POD) which caused the antioxidant loss in the material during the processing and preservation. The effects of blanching temperature and time on the PPO and POD activities as well as the stability of betacyanins and phenolics of pitaya peel were investigated. At the blanching temperature of 98 ± 2 oC, the inactivation rate constants and half-life values of PPO and POD were 6.6 × 10-3.s-1 and 105 s and 16.6 × 10-3.s-1 and 42 s, respectively. During the blanching, betacyanins and phenolics were partially destroyed, their degradation rate constants and half-life values were 9.3 × 10-4.s-1 and 744 s and 3 × 10-4.s-1 and 2310 s, respectively. During the storage of dried pitaya peel powder (PPP), the degradation rate constants of betacyanins and phenolics of the blanched PPP were 1.4 and 1.8 times, respectively lower than those of the unblanched PPP. In addition, reduction in DPPH radical scavenging and ferric reducing antioxidant power of the blanched PPP was significantly lower than that of the unblanched PPP.

  • Viability of selected strains of probiotic Lactobacillus spp. and sensory evaluation of concentrated yogurt (labneh) made from cow, camel, and cashew milk Original Article

    AL-SULBI, Ohoud Shami; SHORI, Amal Bakr

    Resumo em Inglês:

    Abstract The aim of this study is to investigate the effects of concentrated yogurt (labneh; L) made from cow (Co), camel (Ca), and cashew (Ew) milk (M) and their mixture (100% and 50%) using three strains of probiotic Lactobacillus spp. as starter culture (S) i.e. Lactobacillus plantarum (Lp; S1), L. casei (Lc; S2), L. rhamnosus (Lr; S3) or Lp, Lc, and Lr (S4) in co-cultures with Streptococcus thermophilus and L. delbrueckii subsp. Lactis on the changes of post-acidification and the viability of lactic acid bacteria (LAB) during 0, 7, 14, and 21 days of storage. In addition, sensory evaluation of all yogurt samples was run during the first day of storage. The lowest pH among all samples was seen in Ew-/Ca-ML50%S3 and Ew-/Co-ML50%S3 during the 21 days of storage. S. thermophilus increased to the highest numbers in Co-/Ca-ML50%S3 during 7th and 14th day as compared to other treated samples. All EwML100% were the most accepted by the panels compared to other samples. In conclusion, the combination of EwM with Co-/Ca-M during labneh preparation might enhance the viability of all different starter cultures especially S3 during the storage.

  • Changes of moisture distribution and starch properties in fermented dough under subfreezing temperature storage Original Article

    ZHANG, Lin; TIAN, Xiaoling; ZENG, Jie; WANG, Heng; GAO, Haiyan; ZHANG, Keke; WANG, Mengyu

    Resumo em Inglês:

    Abstract This paper took fermented dough as the research object. The difference between the subfreezing temperature and other freezing temperatures for long-term storage of fermented dough was discussed. The fermented dough was quick-frozen at -30 °C for 1 h and then stored at -6 °C, -12 °C and -18 °C for 5 d, 10 d and 15 d. The results indicated that with decreasing freezing temperature, the content of bound water in the dough increased gradually so that the water in the dough could be better preserved and the storage time of the dough could be prolonged. Although low temperatures could have a better storage effect, too low temperature and prolonged freezing time would destroy the structure of the starch in the dough. The structure of the starch stored at the subfreezing temperature (-12 °C) was better than that stored at other temperatures. Compared with the common freezing temperature (-18 °C), the subfreezing temperature not only achieves a better storage effect but also reduces energy consumption.

  • Effects of dipping time in chitosan (CS) and polyvinyl alcohol (PVA) mixture to quality of orange fruits during storage Original Article

    NGOC, Le Si; VAN, Pham Thi Ha; NHI, Tran Thi Yen; DUNG, Nguyen Anh; MANH, Tran Dinh

    Resumo em Inglês:

    Abstract Maintaining fruit freshness and quality in extended storage life represents a major obstacle in the fruit production industry. One of the easiest ways to prolong shelf life is by dipping fruits in a suitable storage solution. In this research, we assessed the effects of the dipping time of sweet orange cultivar with the mixture containing 1.15% chitosan (CS) and 0.39% polyvinyl alcohol (PVA) on the external and internal quality parameters of oranges during 12 days storage at 30 °C. The results showed that 6 min dipping time are optimum to maintain quality of tested oranges, including giving better skin color, higher total soluble solids (TSS), fruit firmness, ascorbic acid, and taste scores as well as lower weight loss, decay incidence, ethylene production, and respiration rate when compared with those of other dipping treatments. The results can be recommended to maintain the quality of postharvest orange fruits.

  • Hypoglycemic effect of Zingiber striolatum bud extract in db/db mice Original Article

    TAN, Daopeng; CUI, Jinguo; QIN, Lin; WANG, Yuhe; HE, Yuqi; CHEN, Li; SHE, Xiangqian

    Resumo em Inglês:

    Abstract To evaluate the effectiveness of regulating insulin sensitivity via the insulin receptor substrate-1 of Zingiber striolatum bud extract in C57BL/KsJ-db/db mice. The C57BL mice were randomly divided into 5 groups (n=10), including normal control group, model group, metformin group, ZS-l (ZS low dose) group, and ZS-h (ZS high dose) group. The body weight and blood glucose were determined weekly. The oral glucose tolerance test, plasma insulin and biochemical parameters, pancreas histopathology, and the expression of insulin receptor substrate-1 were assayed at the end of experimental point. The results showed that Z. striolatum bud extract can significantly decrease the fasting blood glucose and glycated hemoglobin levels and insulin resistance (HOMA-IR) in C57BL mice. Western blot analysis demonstrated Z. striolatum bud extract could regulate the insulin sensitivity by upregulating the express of phospho-insulin receptor substrate-1. In conclusion, Z. striolatum bud extract could prevent the progression of diabetes and pancreatic fibrosis in C57BL mice.

  • Optimization of preparation of calcium acetate from eggshell by Response Surface Methodology (RSM) Original Article

    YAO, Yutong; ZHANG, Jing; ZHANG, Run; SHI, Yueru; AN, Peipei; HU, Xin; WAN, Youzhong

    Resumo em Inglês:

    Abstract Response surface methodology (RSM) was used to investigate the preparation-process parameters on calcium acetate from eggshell. Box-Behnken was employed for experimental design, and the optimal combination of reaction temperature, solid-liquid ratio, acetic acid concentration, primary reaction time and secondary reaction time for preparing calcium acetate was analyzed. Multiple regression analysis was used to fit the experimental data to the second-order polynomial equation, and appropriate statistical methods were used for analysis. The results showed that the optimum preparation conditions of calcium acetate were as follows: reaction temperature of 39 °C, solid-liquid ratio of 1:12, acetic acid concentration of 159%, primary reaction time 1.5 h and secondary reaction time of 80min. Under the optimum preparation conditions, the experimental yield of calcium acetate was 96.5%, which was in good agreement with the predicted value.

  • Antibacterial and antiseptic activities of various spices to the mala food ingredients Original Article

    SHIN, Gi Hyun; KIM, Wongeun

    Resumo em Inglês:

    Abstract Chinese Mala dishes, typical and traditional Chinese cuisines, have a high risk of exposure to contaminants due to its characteristic cuisine culture where customers can personally add ingredients into the dish. The main spices added to mala dishes commonly have antibacterial and antiseptic properties. This study was conducted to find spices and concentrations suitable for inhibiting bacterial infection and spoilage of Mala cooking ingredients. Ten types of ingredients bought from professional Mala restaurants were checked for the occurrence of bacteria in the Mala dishes. Six major spices sauce constituting the Mala dishes were added to food ingredients with severe bacterial contamination, and the progression of spoilage was observed for 47 days. E. coli and 9 species of bacteria were found in all ingredients, and 2 species of them were C. geocarposphaerae and E. americana, which known to be found in human wounds. Of the 6 types of spices, Star anise and Sichuan pepper best inhibited the bacteria growth and slowed the spoilage progression of ingredients. In conclusion, Mala cooking ingredients can be contaminated with various bacteria due to its unique storage method, but Star anise or Sichuan pepper could be safely protected the ingredients from bacteria and spoilage.

  • Hair loss improvement effect of Chrysanthemum zawadskii, peppermint and Glycyrrhiza glabra herbal mixture in human follicle dermal papilla cell and C57BL/6 mice Original Article

    SHIN, Jae Young; SHIN, Da Jeong; KANG, Hyun Ju; CHO, Byoung Ok; PARK, Ji Hyeon; JANG, Seon Il

    Resumo em Inglês:

    Abstract In today's society, hair is not only used to protect the body and maintain body temperature, but to play an aesthetic role. Therefore, interest in natural products that can improve hair loss is increasing. In this study, the hair loss improvement effect of a mixture of Chrysanthemum zawadskii, peppermint and Glycyrrhiza glabra (FHH-CZ) was investigated in Human follicle dermal papilla cell (HFDPC) and C57BL/6 mice. ELISA, Western blot, RT-PCR and animal experiments were performed. The results showed that FHH-CZ suppressed the expression of 5α-reductase type 2 and androgen receptor in testosterone-treated HFDPC. In addition, pretreatment with FHH-CZ reduced the Bax/Bcl2 expression ratio through inhibition of Dkk-1 expression in testosterone-treated HFDPC. In animal experiments, FHH-CZ promoted hair growth and increased the number of hair roots in C57BL/6 mice. Therefore, the results of this study suggested that FHH-CZ could be used as a natural material with few side effects to improve hair loss.

  • Effects of Agaricus bisporus alone or in combination with soybean oil or water as fat substitutes on gel properties, rheology, water distribution, and microstructure of chicken batters Original Article

    NAN, Haijuan; ZHOU, Haoyu; LI, Bo; STEPANOVA, Tetiana; KONDRATIUK, Natalia

    Resumo em Inglês:

    Abstract This research aimed to investigate the effect of Agaricus bisporus mushrooms alone or in combination with soybean oil or water as fat substitutes on different properties of chicken batter. The cooking yield, water holding capacity, colour, texture, storage modulus (G'), T2 relaxation time, and microstructure of chicken batters were analysed. Results showed that the above three adding ways of Agaricus bisporus mushrooms promoted the transformation of free water into immobilized water and improved the cooking yield, water holding capacity, texture, and rheological properties of the chicken batter. However, the colour of the chicken batter changed significantly (p < 0.05). Particularly, the combination of Agaricus bisporus and soybean oil demonstrated the optimal effect to improve the gel properties, rheology, microstructure and water-binding ability of the chicken batter. Thus, the results suggest that the concomitant use of Agaricus bisporus and soybean oil is a promising strategy for developing healthier chicken products.

  • Effects of taro powder on the properties of wheat flour and dough Original Article

    ZHANG, Ziyang; ZHANG, Lisha; CHEN, Mengyu; HE, Zhian

    Resumo em Inglês:

    Abstract This work aimed to investigate the effect of taro powder on the quality of wheat flour products. The water and starch content, whiteness, pasting properties, texture, microstructure, rheological properties of dough and water distribution in dough were analyzed. Taro powder significantly increased the peak viscosity, trough viscosity, final viscosity and setback value in the gelatinization process of flour, reduced the breakdown value, and increased the gelatinization temperature. Taro flour showed the ability to improve the farinographical properties and gelatinizing properties of flour. Adding taro flour reduces the development time and softness of the dough while increasing water absorption. The starch content, peak viscosity and water absorption of the mixed flour were the highest when the proportion of taro powder was increased to 25%. As the amount of taro powder increases, the color and hardness of the mixed flour dough become deeper, and the moisture inside the dough becomes less easily lost. The addition of taro powder may make the dough less resistant to mechanical blending and slightly less viscoelastic, but the gluten structure is smoother. In short, when the added amount of taro powder is 20% or 25%, it can meet the processing conditions.

  • Extraction of lycopene from tomato pomace and its protective effects on renal injury in diabetic rats Original Article

    XIE, Rong; ZHANG, Heping; LIU, Xiaohui; LIU, Jiali; LI, Qinyun

    Resumo em Inglês:

    Abstract The aim of this study was to investigate the protective effects of lycopene from tomato pomace on renal injury in diabetic rats. Lycopene was extracted from tomato pomace. The rats were divided into control, model and 10, 20 and mg/kg lycopene groups. The diabetic nephropathy model was constructed in the latter four groups. Then, the latter three groups were treated with 10, 20 and mg/kg lycopene, respectively. After four weeks of treatment, compared with the model group, in 20 and 40 mg/kg lycopene groups the serum fasting plasma glucose level was decreased (P < 0.05), the fasting insulin level was increased (P < 0.05), the renal index and 24-h urinary protein level were decreased (P < 0.05), the blood urea nitrogen and serum creatinine levels were decreased (P < 0.05), the renal tissue superoxide dismutase and glutathione peroxidase levels were increased (P < 0.05), the renal tissue malondialdehyde level was decreased (P < 0.05), and the serum tumor necrosis factor α, interleukin 6 and hypersensitive C-reactive protein levels were decreased (P < 0.05). In conclusion, lycopene from tomato pomace can alleviate renal injury in diabetic rats. The mechanism may be related to the resistance of oxidative stress and inflammatory response.

  • Hydroxysafflor yellow A (HSYA) improve scars by vivo and vitro study Original Article

    LI, Yan; GE, Jingping; YIN, Yuanyuan; HE, Xu; GU, Jianping

    Resumo em Inglês:

    Abstract The purpose of this research was to evaluate HSYA’ effects and mechanisms to improve Scars Induced by Anticoagulant Injection by vivo and vitro study. New Zealand rabbits were divided into Normal control (NC), Anticoagulant, Anticoagulant+HSYA-Low, Anticoagulant+HSYA-Middle and Anticoagulant+HSYA-High. Measuring TGF-β1 and IL-1β concentration by Elisa assay; evaluating pathology and fibrosis level by HE and Masson staining, measuring collage I, collage III, TLR4 and NF-κB(p65) protein expression by IHC assay. Relative gene expression (Collage I, Collage III, TLR4 and NF-κB(p65)) were evaluated by RT-qPCR assay. Relative proteins expression (Collage I, Collage III, TLR4 and NF-κB(p65)) were evaluated by WB assay. And using TGF-β1 to stimulate cell to make cell model. Compared with NC group, TGF-β1 and IL-1β concentration were significantly increased (P < 0.001); The pathology and fibrosis level were significantly deteriorated, meanwhile, Collage I, Collage III, TLR4 and NF-κB(p65) proteins and gene expression were significantly up-regulation in Anticoagulant group (P < 0.001). With HSYA supplement, TGF-β1 and IL-1β concentration were significantly depressed, Pathology and fibrosis levels were significantly improved, Collage I, Collage III, TLR4 and NF-κB(p65) proteins and gene expressions were significantly improved with dose-dependent (P < 0.05). HSYA could improve anticoagulant injury induced subcutaneous scar via regulation TLR4/NF-κB(p65).

  • Effects of ethanolic extract from onion skin on the quality characteristics of beef patties during refrigerated storage Original Article

    WANG, Cuntang; AN, Xuanzhe; GAO, Zengming; LI, Ziyu; TIAN, Shengxin; LU, Yueyi

    Resumo em Inglês:

    Abstract In this study, the effects of ethanolic extract from onion skin (EEOS) on the storage quality of refrigerated beef patties were studied. EEOS concentrations of 0.00%, 0.01%, 0.05%, and 0.10% were added to beef patties. These beef patties were stored at 4 °C for 12 days and compared with 0.05 VC treatment group. At the end of storage, compared to control, 0.1% EEOS effectively reduced the contents of metmyoglobin (MetMb) (P < 0.05) and thiobarbituric acid reactants (TBARS) (P < 0.05) in beef patties by 30.89% and 44.72%, respectively. On day 12, the carbonyl contents in 0.1% EEOS treatment increased only 3.3 times, lower than control and VC treatment (4.5 and 4.1 times). Microbial contamination was significantly inhibited (P < 0.05). The antioxidant and antibacterial effects of EEOS were the main reasons for the improvement of pH and a* stability of beef patties. However, the addition of EEOS had no significant effect on cooking loss and texture properties except hardness and springiness. Overall, 0.1% EEOS had a positive effect on the sensory characteristics and storage quality of beef patties and could prolong the storage life of beef patties to 9 days. This showed that EEOS as a natural additive has great potential for beef storage and preservation.

  • Cyanogenic compounds removal and characteristics of non- and pregelatinized traditional detoxified wild yam (Dioscorea hispida) tuber flour Original Article

    ESTIASIH, Teti; KULIAHSARI, Dessy Eka; MARTATI, Erryana; AHMADI, Kgs

    Resumo em Inglês:

    Abstract The presence of cyanide compounds restricts the utilization of wild yam (Dioscorea hispida) tubers for food or food ingredients. Traditional detoxification, usually used in wild yam chips processing, has not been evaluated for its effectiveness in reducing cyanogenic compounds. Processing into flour will increase wild yam tubers utilization and pregelatinization usually improve flour functional properties. This study aimed to evaluate the effect of 4 traditional detoxification methods and pregelatinization on cyanogenic compounds removal and wild yam tuber flour characteristics. The different methods were in rubbing ash, soaking time, and pregelatinization methods by boiling or steaming. The duration of a particular step was also different. The results showed that traditional detoxification methods reduced total cyanides 97%, cyanogenic glycosides 98-100%, acetone cyanohydrin 89-97%, and HCN 94-95%; also affected degree of cyanogenic compounds removal. Pregelatinization also reinforced the degree of cyanogen removal. Tuber flour physicochemical properties were affected by detoxification methods and pregelatinization. Modification of starch might occur due to the presence of SiO2 and calcium in rubbing ash and affected functional properties of wild yam tuber flour. Starch granule morphology appeared not to be affected by detoxification methods. Traditional detoxification methods could be used to make a safe wild yam tuber flour.

  • Killer yeast isolated from some foods and its biological activity Original Article

    YEHIA, Hany Mohamed; EL-KHADRAGY, Manal Fawzy; Al-MASOUD, Abdulrahman Hamad; RAMADAN, Elshahat Mohamed; EL-DIN, Mohamed Ferkry Serag

    Resumo em Inglês:

    Abstract Seventy eight yeasts were isolated from different foodstuffs. Out of the seventy eight isolates four yeast species namely C. parapsilosis Q3, C. solani F8, C. versatilis J3 and K. jensenii H1 were selected to study their biological activity. The four strains termed as killer yeast by observing its activity against microorganisms. Killer yeasts secrete proteinaceous killer toxins lethal effect against some of Gram positive and negative bacteria, molds and yeasts. The antagonistic effect of the four killer yeast strains on the growth of different microorganisms recorded as zone of inhibition (mm), demonstrated that C. versatilis J3 was an active stains against majority test microorganisms. Consumed sugar determined for the four strains and showed that C. versatilis J3 and C. parapsilosis Q3 reached to its maximum on the 12 hours of incubation both yeast consumed 97.5 and 95% of initial sugar (sugar utilization efficiency) while both of C. solani F8 and K. jensenii H1 sugar utilization efficiency was recorded on the 24 hours being 99.65 and 99.30%, respectively.

  • Effects of quercetin on renal autophagy and interstitial fibrosis in diabetes mellitus Original Article

    WANG, Shuling; SHANG, Sainan; LV, Juan; HOU, Dandan

    Resumo em Inglês:

    Abstract To observe the effect of quercetin (Que) on renal autophagy level and renal interstitial fibrosis in the mice with diabetes mellitus (DM),and to discuss the possible mechanism. The wild-type C57BL/6 mice were randomly divided into 3 groups,including normal control (Normal) group, DM group and Que group (n = 9 in every groups). The diabetic mouse model was established by injection of streptozotocin. After 8 weeks of successful replication of the diabetic model,Que was given to the mice in Que group by continuous gavage for 12 weeks,and then the mice in each group were sacrificed to detect the relevant biochemical parameters. The pathological changes of the kidney tissues were observed by HE staining and Masson staining. The levels of the proteins related to autophagy,epithelial-mesenchymal transition(EMT)and fibrosis were determined by Western blot. The mRNA expression of collagen type IV (Col IV),α-smooth muscle actin(α-SMA)and E-cadherin were detected by real-time PCR. Compared with Normal group, fasting blood glucose (FBG), kidney index (KI),serum creatinine, 24-hour urinary albumin excretion rate and 24-hour urine total protein were remarkably increased in DM group (P < 0. 001). The results of HE and Masson staining indicated that renal tissue presented fibrosis in DM group. The protein levels of E-cadherin,beclin-1,microtubule-associated protein 1 light chain 3-II (LC3-II)/LC 3I ratio were reduced in DM group,while the levels of α-SMA,Col IV and Snail1 were increased (P < 0.001). After intervention with Que for 12 weeks,all the relevant biochemical parameters and KI were reduced (P < 0.001) except FBG (P > 0. 05), and renal fibrosis lesions were obviously alleviated. Compared with DM group,the protein levels of E-cadherin,beclin-1 and LC3-II were increased in Res group,but the protein expression levels of α-SMA,Col IV,Snail1 were reduced(P < 0. 001). Compared with DM group, the mRNA level of E-cadherin was increased in Que group, but the mRNA levels of Col IV and α-SMA were reduced (P < 0.001). Quercetin significantly inhibits EMT and reduces renal interstitial fibrosis in diabetic mice,and its mechanism may be related to the promotion of renal autophagy.

  • Tripterygium glycoside ameliorates kidney injury in diabetic rats by regulating the PI3K/Akt signaling pathway Original Article

    HOU, Dandan; SHANG, Sainan; LV, Juan; WANG, Shuling

    Resumo em Inglês:

    Abstract To discuss protective effect of Tripterygium Glycoside (TG) on renal injury in diabetic rats and preliminary exploration of its mechanism. The rats were divided into Normal, Model, Low, Middle and High groups. Measuring FBG, TG, TC, HDL-C, BUN and Scr concentration by ELISA assay; using coomassie brilliant blue method to measure 24 h Urine protein. Measuring Kidney index; using HE staining to observation renal histomorphological changes; The ultrastructural changes of renal tissue were observed by transmission electron microscope; TUNEL staining was used to detect the apoptosis of rat renal cells; using WB assay to evaluate PTEN, PI3K, Akt, Bcl-2, Bax and caspase-3 expression. Compared with Normal group, FBG, TG and TC concentrations significantly increased and HDL-C concentration significantly decreased (P < 0.001); BUN, Scr and 24 h Urine protein significantly up-regulated (P < 0.001); Kidney weight and KI significantly down-regulated; Kidney injury score and apoptosis cell number significantly increased (P < 0.001) with PTEN, Bcl-2 protein downregulation and PI3K, Akt, Bax and caspase-3 protein expression significantly up-regulation in Model group (P < 0.001). With TG supplement, the kidney injury significantly improved. TG improved diabetic induced kidney injury via PI3K/Akt pathway in vivo.

  • Examining the production amount of milk and dairy products using network analysis in Turkey Original Article

    AKIN, Ahmet Cumhur; ARIKAN, Mehmet Saltuk; POLAT, Murat; MAT, Burak; ÇEVRİMLİ, Mustafa Bahadır; DEMİRSÖZ, Mert; TEKİNDAL, Mustafa Agah

    Resumo em Inglês:

    Abstract Among the sub-branches of the livestock industry in Turkey, milk and dairy product sector is one of the most active production areas. It is essential to examine the supply structure of the milk and dairy product sector and reveal the relations between the production amounts of the products to understand the overall structure of the sector. We determined the pattern network structures based on the amount of raw cow milk entering the industry and the production amounts of six products between 2010/01 and 2020/09. In addition, we studied the product-based development of the sector. The findings obtained from the network analysis of the production amounts of milk and dairy products indicated a relationship between the products and their interactions with each other. The amount of raw milk entering the production process was located in the center and displayed a positive relationship with all products it interacted with. The amount of raw cow milk entering the production process and the amount of cow cheese produced affected other products included in the network. In addition, among the products produced, the production amounts of ayran and yogurt exhibited the highest correlation coefficient with a moderate positive correlation value (0.609). The resulting social network graph provides important clues about the general production understanding of Turkey’s dairy sector and consumer preferences in the market.

  • Nanoparticles of freeze-dried Garcinia mangostana L. peels and its effective on the protein formation of Gram positive bacteria Original Article

    YEHIA, Hany Mohamed; AWAD, Manal Ahmed Gasmelseed; ELKHADRAGY, Manal Fawzy; ALKHATEEB, Mariam Abdulaziz; ALAHDAL, Hadil; ALI, Hatem Salama Mohamed; ALAJAMI, Reem Atta; El-Din, Mohamed Ferkry Serag

    Resumo em Inglês:

    Abstract A novel method to create nanoparticles from freeze- and air-dried mangosteen was developed to study the effects of these particles on the growth and protein formation of various gram-positive bacteria that act as foodborne pathogens. This new method produces freeze- and air-dried mangosteen peel nanoparticles that are prepared by a process based on a wet-milling technique, and these particles were tested on various gram-positive pathogenic bacteria. Our results indicated that the nanoparticles derived from freeze dried mangosteen contained higher antioxidant activity than nanoparticles derived from air-dried peels. The total phenol content in the freeze-dried nanoparticle extract was 1112.646 ± 1.842 (mg gallic acid /g sample), whereas that in the air-dried extract was 479.744 ± 2.564 (mg gallic acid/g sample). The total flavonoids in the mangosteen freeze-dried nanoparticle extract were 14.154 ± 0.119 (mg catechin/g sample), whereas levels in the air-dried extract were 4.711 ± 0.207 (mg catechin/g sample). The levels of 2,2-diphenyl-1-picrylhydrazyl (DPPH) were 95.707 ± 0.070 and 94.303 ± 0.074% for freeze- and air-dried mangosteen nanoparticle extracts, respectively. Similar levels were obtained for 2,4,6-tri (2-pyridyl)-s-triazine (ABTS), and these were 42.753 ± 0.200 and 16.069 ± 0.424 (g trolox/g sample) for freeze- and air-dried mangosteen nanoparticle extracts, respectively. Levels of ferric reducing antioxidant power (FRAP) were 17.806 ± 0.056 and 6.696 ± 0.085 (g trolox/g sample) for freeze- and air-dried mangosteen nanoparticle extracts, respectively. Whole protein bands from various bacteria disappeared on SDS-polyacrylamide gels when bacteria were cultured in medium containing both freeze- and air-dried mangosteen nanoparticles.

  • Extraction and stability of pigments obtained from pitaya bark flour (Hylocereus costaricensis) Original Article

    VELLANO, Patrícia; MORAIS, Romulo; SOARES, Camila; SOUZA, Adriana Régia de; SANTOS, André dos; MARTINS, Glêndara Aparecida; DAMIANI, Clarissa

    Resumo em Inglês:

    Abstract Red pitaya fruits have become a source of natural dye, because they are rich in betacyanin, a pigment that imparts a red-violet colour. However, natural dyes can be highly unstable and prone to rapid degradation. In this study, an experiment was initially carried out to determine the best extraction solution with an extraction time of 20 min for each solution at room temperature (50% methanol, water, 95% ethanol and 80% acetone), in different pH ranges (4.0 to 9.0) and wavelength (485, 535 and 700 nm), for the red pitaya bark. The stability of the pigments extracted from pitaya peel meal was analysed taking into account the best extraction solutions by spectrophotometric measurements at 15-day intervals, during a 60-day storage period, in the absence and presence of light and under different storage conditions. Pigments stored in the absence of light at freezing temperatures for less than 15 days showed least degradation. The FTIR spectrum in shows two distinct peaks at 3263.870 and 1636.807, these absorption bands are characteristic of betalain functional groups. The spectrum indicates the presence of hydroxy and amine groups as strong, broad, stretching-mode bands, appearing between 3200 cm-1 and 3600 cm-1.

  • Impact on antioxidant activity of including grape peel flour in a novel sorghum-based extruded food Original Article

    FONTOURA, Laís Martins; ASCHERI, José Luis Ramírez; BAZÁN-COLQUE, Ronel Joel

    Resumo em Inglês:

    Abstract The aim of this study was to evaluate the effect of combining grape (Vitis vinifera L.) peel flour (GPF) and the colored sorghum BR305 (brown) flour (CSF) by extrusion and the consequent impact on antioxidants in the final product. The physical properties and bioactive compounds of both raw GPF and blended GPF/CSF extruded materials were investigated. The results before extrusion of raw materials, the antioxidants by ORAC the CSF was 89.111 ± 0.25; GPF before drying 321.033 ± 0.21; GPF flour after drying was 311.022 ± 0.30 µmol Trolox.g−1, respectively. Considering the different treatments (10, 15 and 20% of GPF), the highest values of the compounds obtained: Antioxidant activity, ORAC, was 37.889 ± 0.32 (µmol Trolox.g−1); with 15% of GPF, at 120 °C and 17% moisture processing. ABTS, 12.222 ± 0.14 (µmol Trolox.g−1); with 20% GPF at 140 °C and 19% moisture processing as best processing conditions. Anthocyanins 138.31 ± 0.11 (mg cyanidin-3-glucoside 100 g−1); Total phenolic 307.95 ± 0.11 (mg catechin.100 g−1). The water absorption index was 38.99 ± 0.19, g of gel.(g dry matter)−1 perhaps are sufficient for the preparation of beverages for breakfast or in porridge in order to contribute to the health of the consumer.

  • Action of phenolic extract obtained from rice bran fermented with Rhizopus oryzae in the synthesis of trichothecenes and emerging mycotoxins in sweet corn Original Article

    DENARDI-SOUZA, Taiana; LUZ, Carlos; MAÑES, Jordi; BADIALE-FURLONG, Eliana; MECA, Giuseppe

    Resumo em Inglês:

    Abstract The phenolic extracts obtained from rice bran cultivated with Rhizopus oryzae were evaluated about their abitily to inhibit the production of trichotecenes and emerging mycotoxins by Fusarium strains on sweet corn cobs (Zea mays L.). The rice bran was cultured with R. oryzae for 48 h at 30 °C. The phenolic compounds were extracted, clarified, lyophilized and ressuspend as water solution with different concentrations. The phenolic acid extracts were applied on sweet corn inoculated by F. cerealis, F. graminearum and F. poae incubated by 15 days at 25 °C and afterward the fermented corn was autoclaved and frozen. The mycotoxins were quantified by LC-MS/MS. The mycotoxin production by all Fusarium strains evaluated was reduced in relation to the control. F. poae was the most sensitive, because its production of the toxins T-2 and HT-2 and BEA was inhibited by phenolic extract 0,5% (p/v), while extract 1% (p/v) inhibited 96% of the DON production. DON, 3ADON and 15ADON production by F. graminearum and F. cerealis was also reduced. Therefore, the extract is a promising antimicotoxinogenic against Fusarium toxins production on sweet corn cobs and should be a good alternative to reuse wastes from agroindustry.

  • Quality of reduced sodium shrimp paste from shrimp head as alternative source Original Article

    RUJIRAPONG, Chanonkarn; SIRIPONGVUTIKORN, Sunisa; USAWAKESMANEE, Worapong; WANIKORN, Bandhita

    Resumo em Inglês:

    Abstract The significantly decreased availability of the main raw materials for making shrimp paste is a big problem, while most by-products from shrimp processing, especially head, are not yet properly used. Therefore, using shrimp head for shrimp paste production is well motivated. However, traditional shrimp paste is high in salt and can impact health via hypertension, kidney, or cardiovascular disease. This study aimed to produce a reduced sodium shrimp head paste, using 12, 14 or 16-fold amount of shrimp heads relative to salt. The salted shrimp head was fermented for 14-16 hr. Thereafter, it was dried at 60 °C, then ground and fermented further for 30 d. The paste was dried again to 40-45% moisture content and fermented for another 90 d. The total viable count and lactic acid bacteria significantly decreased in all treatments, and no pathogenic microorganisms were detected. After fermentation for 90 d, the aw had decreased in all treatments. The highest shrimp head proportion (16:1) exhibited the highest total volatile basic nitrogen (TVB-N) and trimethylamine (TMA) contents. In conclusion, shrimp head can serve as an alternative raw material in shrimp paste with comparatively low salt content that may reduce the risks of hypertension, cardiovascular disease, and stroke.

  • Chemical and microstructural characterization of three seaweed species from two locations of Veracruz, Mexico Original Article

    HERNÁNDEZ-CRUZ, Karina; JIMÉNEZ-MARTÍNEZ, Cristian; PERUCINI-AVENDAÑO, Madeleine; MATEO CID, Luz Elena; PEREA-FLORES, María de Jesús; GUTIÉRREZ-LÓPEZ, Gustavo Fidel; DÁVILA-ORTIZ, Gloria

    Resumo em Inglês:

    Abstract Seaweeds or marine macroalgae are sources of industrial important macro compounds. This work characterizes the chemical composition, morphology, cellular structure, morphometric parameters, protein distribution, density, and quantifies the chemical elements of three seaweed species. The morphological characterization performed by Digital Image Analysis (DIA) showed that the length/width ratio for UF (Ulva fasciata) (15.4/10.9 cm) was greater compared to SC (Sargassum cymosum) and GS (Grateloupia subpectinata) (8.9/7.6 cm and 87/5.3 cm). Using Schiff's and Coomassie blue reagents, identified carbohydrates and proteins in cells and protein bodies (PB). Cell morphology showed larger cells in the SC cortex (457.8 µm2) and smaller cells in the SC meristoderm (80.5 µm2). PB density (PB/area) and distribution (area occupied by the cell, %) were higher in the cortex of GS (10468 PB/mm2, 20%) and lower in the meristoderm of SC (917 PB/mm2, 7%). Chemical analysis showed as major compounds: carbohydrates (12-46%), ashes (13-42%), and proteins (6-17%). Meanwhile, the concentration of metals was below the toxicity level. These results contribute to the knowledge of the structure-function relationship of seaweeds metabolites which could be a source of compounds of interest for the industrial sector.

  • Volatile compounds of umbu (Spondias tuberosa Arruda) fruits during post-harvest ripening from two accessions Original Article

    FERREIRA, Giovana Ribeiro; FIDÊNCIO, Paulo Henrique; CASTRICINI, Ariane; ANDRADE, Raísa Queiroz; SILVÉRIO, Flaviano Oliveira

    Resumo em Inglês:

    Abstract The chemical composition of volatile compounds from Spondias tuberosa fruits were investigated at four days of maturity and from two accessions. These days were characterized through the compounds’ profiles obtained by extracting volatiles using solid-phase microextraction in headspace mode (HS-SPME) and analyzed by gas-chromatography coupled to mass spectrometry (GC-MS). A total of 27 and 22 compounds were identified from the EPAMIG-C02 and EPAMIG-C10 accessions, respectively. The main chemical class in both accessions were the esters, aldehyde, alcohols and terpenes. The study revealed a tendency to increase the ester content and decrease the aldehyde and terpene content during four days of post-harvest ripening for the two accessions. This behavior may be monitored by five key compounds such as two esters (ethyl butanoate and ethyl hexanoate) and three aldehydes (hex-2-enal, nonanal and dec-2-enal). These compounds may be used as markers for the maturity stage for the two accessions. The Principal Components Analysis (PCA) accumulated 73.85% of the total variance in principal components 1 and 2 and showed that it is possible to differentiate the fruit ripening stages through these compounds.

  • Effect of pretreatments and drying methods in the quality attributes of fortified yam flour (Dioscorea rotundata) Original Article

    RODRÍGUEZ-LORA, Maria Camila; CIRO-VELÁSQUEZ, Héctor José; SALCEDO-MENDOZA, Jairo Guadalupe

    Resumo em Inglês:

    Abstract Yam is consumed in tropical regions because it is a good source of carbohydrates, proteins, fiber, and micronutrients, together with several alternatives of consumption such as cooked, boiled, roasted or fried. Its use for the development of flours and subsequent fortification has been considered as an alternative to address micronutrient deficiencies that have irreversible physical and cognitive consequences to child population. The aim of this study was to evaluate the effect of pretreatments (precooking and dipping) and drying methods (convection and vacuum) on the quality attributes of pretreated yam flour as well as the stability during storage after fortification with iron, calcium, and vitamin A. The results show that gelatinization temperature ranged from 79.2 to 86.0 °C and precooking led to changes on pasting properties where values of maximum viscosity and retrogradation diminished. The drying methods favored the protein concentration on the surface of the granules, reducing the solubility and hydration of the samples. With the fortification, the lightness decreased from 72.29 to 66.64 due to the addition of iron. The presence of molecular oxygen conditioned the oxidative degradation of vitamin A. Precooking caused greater colloidal stability and convection drying preserved on the nutritional quality of the flour.

  • Association of physical activity status with dietary energy density and nutritional adequacy Original Article

    YESILDEMIR, Ozge; GENCER BINGOL, Feray; ICER, Mehmet Arif; KOKSAL, Eda

    Resumo em Inglês:

    Abstract This study evaluated the association of physical activity status with dietary energy density and nutritional adequacy. 205 individuals between the ages of 19-35 years (102 active, 103 inactive) (50% women) participated in the study. The individuals were grouped according to their physical activity status by gender. When the nutrient adequacy ratio (NAR) of the individuals' diets was evaluated, there was a significant difference between active and inactive men only in vitamin A and E adequacy (p < 0.05). On the other hand, energy, protein, calcium, iron, magnesium, zinc, niacin, vitamin E and folate intake adequacy were found to be lower in active women compared to inactive women (p < 0.05). While the mean adequacy ratio (MAR) of the diet did not differ among men, it was significantly higher in inactive women compared to active women (p < 0.05). Dietary energy density was found to be lower in all active individuals compared to inactive individuals (p < 0.05). A positive association was found between nutritional adequacy and body weight (p < 0.05), body mass index (p < 0.05), body fat percentage (p < 0.05) and fat free mass (p < 0.05) in inactive men. As a result, physical activity status can affect nutritional adequacy and dietary energy density, and this effect differs between genders.

  • Effects of pseudocereal flours addition on chemical and physical properties of gluten-free crackers Original Article

    TURK ASLAN, Sinem; ISIK, Fatma

    Resumo em Inglês:

    Abstract In this study, potato flour used in gluten free cracker formulation was substituded with pseudocereal (amaranth, buckwheat, quinoa) flours, and the effects of pseudocereals on some chemical, physical and sensory characteristics of gluten-free crackers were determined. Results show that the crackers having pseudocereals had significantly higher (p < 0.05) fat, protein, insoluble and total dietary fiber, essential and non essential amino acid, and Mg contents than control sample which was produced with potato flour and potato starch. In addition, crackers having amaranth had higher (p < 0.05) Ca and P contents than control. Pseudocereal containing crackers had lower L* and higher a* values than control, and according to ΔE values, they were evaluated as extreme (another) color group than control crackers. In SEM micrographs, more cracks and pores were observed with the addition of pseudocereal flours to crackers. Therefore, hardness decreased significantly with pseudocereal flours addition in crackers. Flavor, chewiness, crispiness and overall acceptability scores of crackers having pseudocereal flours were higher than control in sensory analysis.

  • Development and characterization of wheat rusks supplemented with Chia (Salvia hispanica L.) flour with respect to physicochemical, rheological and sensory characteristics Original Article

    KHAN, Muhammad Asif; AMEER, Kashif; SHAKOOR, Sadaf; ASHRAF, Muhammad Rizwan; BUTT, Madiha; KHALID, Muhammad Shafique; RAKHA, Allah; ROHI, Madiha; NADEEM, Muhammad; KHALIL, Anees Ahmed; CHAUDHARY, Neelam; SAFEER, Muhammad; RAFEH, Muhammad

    Resumo em Inglês:

    Abstract Highly nutritional and functional properties of chia seeds would make it unique than other grains. Considering its known properties chia can be used as an important food ingredient. These are rich in fiber, ash, protein, polyunsaturated fatty acids (PUFA) and antioxidants. Higher proportion of protein having greater biological value with essential amino acids and high dietary fiber content prevents several metabolic disorders and obesity. It is also consist of PUFA helpful in lowering cardiovascular diseases. Rusks were supplemented with chia flour at a rate ranging 5 to 20% with the goal to modify the fiber content, nutritional contents and physicochemical properties. The obtained results were highly significant and showed increasing trend in dietary fiber and PUFA values. Texture values decreased significantly. Sensory evaluation showed significant (p<0.05) differences in color, flavor, texture and overall acceptability. Most acceptable treatment was with 5% chia flour supplementation with a mean score of 8.10. Hence, Chia flour-supplemented rusks up to 5% addition level could be utilized as a convenience food and vehicle of improved nutritional status with health beneficial bioactive compounds. Moreover, supplementation of chia flour led to improvement of functional properties of wheat rusks as a valuable source of dietary fiber and bioactive compounds.

  • Characterization of Lactobacillus zeae as probiotic and starter culture for tamarillo fermented product Original Article

    INAYAH, Istiyati; WIBOWO, Marlia Singgih; JULIANTI, Elin; SUCIATI, Tri

    Resumo em Inglês:

    Abstract Probiotic was known as the microorganism that can improve human health. It can be in the form of supplements, probiotic food, or fermented food. Probiotic delivery as fermented food has several challenges. Bacteria must have characteristics as probiotics and must be able as a starter culture for fermentation. The characteristics of probiotics were safety, functionality, and high viability during manufacturing, storage, and transit in the gastrointestinal tract. Some fruit-based fermentations provide a protective environment for probiotics that can improve viability. This study aimed to isolate Lactobacillus, potentially a probiotic and a starter culture for tamarillo juice fermentation. The isolate was characterized for antibiotic susceptibility, haemolytic activity, lysozyme, acid and bile salt resistance, antimicrobial activity, bile salt hydrolase activity, and tamarillo's fermenting ability. Lactobacillus plantarum and Lactobacillus acidophilus were used as comparison bacteria in this study. The results indicated that Lactobacillus zeae could be isolated from tamarillo fruit. It was potential as a probiotic, which was safe and had functional properties. Then, it has high resistance to lysozyme, acid, and bile salt, with the percentage of survival successively 92.62, 89.93, and 96.75%. L. zeae can grow in tamarillo juice until the 30th hours.

  • Study and discussion on nursing and psychological comfort after heart valve replacement surgery: a new method to explore the nursing for patients receiving heart valve replacement surgery Original Article

    BAI, Huan; YANG, Qingqiong; LIU, Xiaohong

    Resumo em Inglês:

    Abstract In order to e xplore the clinical effects generated by the post-operative nursing and psychological comfort implemented for the patients with heart valve replacement surgery. In this study, select 50 patients receiving heart valve replacement surgery in recent one year from our hospital, and divide the patients into treatment group and control group by randomization method (each group contains 25 patients). Implement conventional nursing for 25 patients in control group, and implement post-operative nursing and psychological comfort for 25 patients in treatment group, and compare the treatment effects of two groups. The final result shown, after post-operative nursing and psychological comfort, the patients in treatment group realized an overall effective rate significantly higher than the control group; the Self-Rating Anxiety Scale (SAS) score of the treatment group was significantly lower than the control group, and the inter-group difference had statistical significance (P<0.05). Therefore, we came to the conclusion that taking reasonable and effective post-operative nursing measures and psychological comfort for the patients with heart valve replacement surgery, could effectively reduce the post-operative mortality rate and incidence of complications of the patients, reduce the anxious mood of the patient, is the key factor for success of heart valve replacement surgery and smooth recovery after the surgery, and is suitable for clinical promotion.

  • Bioactive and Functional properties of gelatin peptide fractions obtained from sea bass (Dicentrarchus labrax) skin Original Article

    TEKLE, Sefik; BOZKURT, Fatih; AKMAN, Perihan Kubra; SAGDIC, Osman

    Resumo em Inglês:

    Abstract Fish skin is one of the most common resources of gelatin, which can be hydrolyzed bioactive peptides. In this study, gelatin from sea bass skin (SBS) was hydrolyzed with flavourzyme® to obtain peptide fractions with different molecular weights and determined their bioactive and functional properties. All peptide fractions obtained showed antioxidant activity (DPPH and FRAP). The bass gelatin peptide fraction 1 (BF1) (≤5 kDa) showed the highest DPPH (44.9%) and FRAP (42.04 mmol Fe+2 /g and 22.98 mmol trolox/g) activities. Besides, the BF1 (≤5 kDa) peptide fraction showed the highest in vitro cytotoxic effect (16.58%) at 20 mg/mL concentration compared to the other peptide fractions. The highest emulsifying capacity (389.5 m2/g), emulsifying stability (53.2 min), foaming capacity (30.47%), and foaming stability (10.40%) were obtained from the control gelatin sample. Moreover, the BF3 (≥10 kDa) peptide fraction showed an excellent fat binding capacity (9.39 mL/g). Enzymatic hydrolysis decreased emulsifying and foaming capacity of gelatin while increasing its fat binding capacity. In particular, antioxidant and anticancer activities of peptide fractions with low molecular weight were found to be high. The results demonstrated that gelatin and hydrolysates from the SBS offer an important alternative as a functional food ingredient for food technology.

  • Improving quality of smoked sardine fillets by soaking in cuttlefish ink Original Article

    ESSID, Ines; AROUSSIA, Hassen; SOUFI, Emna; BOURIGA, Nawzet; GHARBI, Sonia; BELLAGHA, Sihem

    Resumo em Inglês:

    Abstract Cuttlefish ink, a by-product of food processing, is a promising source of natural compounds with antioxidant and antimicrobial activities and it can be used as a natural additive for sea food products. Therefore, this work aimed to extend the shelf life of smoked sardine by soaking in cuttlefish ink solution. No antibacterial activity of cuttlefish ink solution with different concentrations (1%, 2% and 3%) has been determined against Staphylococcus aureus, Listeria monocytogenes and Pseudomonas aeruginosa. DPPH radical scavenging activity for the ink samples ranged from 91% to 95% for the three ink solutions. Fresh fillets were steamed, smoked and soaked in the three ink solutions and then stored at 4 °C for 35 days. During storage, total viable counts, total volatile basic nitrogen values and peroxide values increased significantly only for control samples and those soaked with 1% of ink solution. Soaked samples showed the lowest amount of histamine when compared to the control one which may be related to a better controlled microbial proliferation. Ink solutions did not affect the whiteness of fillets, whereas the hardness increased significantly during the two first weeks of storage. Obtained results support using cuttlefish ink to lengthen smoked sardine shelf life.

  • Curcumin chitosan microsphere improve ulcerative colitis inflammatory response by regulating miR-224-3p/TLR4 axise Original Article

    YU, Shujiao; HUANG, Yuanhua; WU, Yinglin; WU, Yan; HUANG, Guodong; XIONG, Jun; YOU, Yu

    Resumo em Inglês:

    Abstract Objective To observe the clinical effect of curcumin chitosan microsphere (CCM) on ulcerative colitis. Methods: Our group selected 75 cases with ulcerative colitis (UC) receiving treatment at The First Affiliated Hospital of Nanchang University as observation group, and 75 cases that were healthy and received examination at the same time as control group. We detected serum miR-224-3p, TLR4, TNF-α and NF-κB levels using the double antibody sandwich ELISA (DAS-ELISA). In animal experiments, our team applied DSS to induce IBD mice models, allocated into control group, model group, sulfasalazine group, curcumin group and CCM high dose group, CCM medium dose group, and CCM low dose group, in total 7 groups (n = 10). After molding, on 3rd day our team began intragastric administration for 10 days. On 14th d, we sacrificed the mice, conducted HE staining, observed changes in the pathological form of bowel tissue in each group, and gave inflammation scores. Taking the colon tissue and serum, our team applied ELISA to detect inflammatory factors such as TNF-α, TLR4, IFN-γ levels in supernate of tissue homogenate, as well as performed western blot to detect SDF-1, CXCR4, miR-224-3p protein expression levels in intestinal tissue. Results: TNF-α, TLR4, NF-κB expressions in observation group were signally elevated while miR-224-3p expression visually decreased. In control group, TNF-α, TLR4, NF-κB expressions in observation group were signally decreased while miR-224-3p expression visually elevated, the difference was significant (P < 0.05). After treatment, serum TNF-α, TLR4, NF-κB expressions in sulfasalazine group, curcumin group, CCM low, medium and high dose groups were signally reduced, while IFN-γ expression was elevated significantly, when comparing with those in model control group, the difference was significant (P < 0.01). Compared CCM low, medium and high dose groups with sulfasalazine group, there was a significant difference in efficacy (P < 0.05). Compared CCM low, medium and high dose groups with curcumin group, there was a significant difference in efficacy (P < 0.05). We applied western blot to detect SDF-1, CXCR4, and miR-224-3p protein expression levels, finding that CCM enhanced in SDF-1, CXCR4, and miR-224-3p protein expression levels, with significant differences when comparing with those in model control and curcumin groups. Conclusion: CCM may elevate IFN-γ level and enhance SDF-1, CXCR4, and miR-224-3p protein expression levels through inhibiting TNF-α, NF-κB, and TLR4 expressions, thus reducing inflammatory response as well as damage to colon tissue in mice with UC through anti-inflammatory effects.

  • Functional properties of cow's milk and soy drinks prepared by fermentation with probiotic and yoghurt bacteria Original Article

    ŠERTOVIĆ, Edina; SARIĆ, Zlatan; ORAŠČANIN, Melisa; BOŽANIĆ, Rajka; BARAĆ, Miroljub; OMANOVIĆ-MIKLIČANIN, Enisa

    Resumo em Inglês:

    Abstract Fermented probiotic products deserve special attention because they have probiotic activity and unique nutritional, sensory, and therapeutic properties, which is why they are classified as functional products. Since both probiotics and soy beverages are beneficial to human health, this study aimed to evaluate the chemical and functional characteristics of fermented beverages based on cow’s milk and soy beverage in addition to probiotic cultures. The content of macro and microelements in the produced beverages, polyphenolic components as well as the content of isoflavones were monitored. Having in mind the importance of minerals in the diet, it can be said that all variants of fermented beverages are a very rich source of calcium, potassium, and sodium. Based on the results of physical and chemical changes in the quality of fermented dairy beverages made from a mixture of cow's and soy beverage, concerning the characteristics of the products obtained by using only cow's milk, can be explained by the justification of the use of soy beverage in the production of fermented dairy products, with the aim of obtaining new functional fermented dairy product with a high content of bioactive components, mineral elements, significant nutritional and organoleptic properties.

  • Effects of different doses of dezocine on central nervous system in mice Original Article

    GONG, Wen-yi; XU, Bing; LIU, Li; LI, Shi-tong

    Resumo em Inglês:

    Abstract Dezocine is an opioid receptor agonist – antagonist gaining popularity in clinical practice. It is both μ-receptor agonist and antagonist activities. This study was designed to investigate the effects of dezocine on the CNS oxidative and inflammation in mice. Eight-week old female BALB/c mice were obtained from Shanghai General Hospital of Nanjing Medical University animal center. All animal procedures were approved by the Animal Care and Use Committee of Nanjing Medical University. We found that increasing dose of dezocine induced oxidative stress and inflammation in multiple brain regions, including the prefrontal cortex, cerebellum, temporal cortex, and striatum. Elevated expression levels of anti- oxidants (NRF2, SOD-1 and HO-1), KEAP-1, GSH and MDA were found in the prefrontal cortex and striatum. Elevated HO-1 and NRF2 levels were detected in the cerebellum and temporal cortex in the 3.0 mg/kg dezocine treated group. The SOD-1, HO-1, KEAP-1, NRF2, GSH and MDA levels were similar among groups in the olfactory bulb. The prefrontal cortex and striatum showed the most elevated oxidative stress (NRF2, SOD-1, and HO-1) marker levels. The number of PV-positive interneurons was decreased in the 1.5 mg/kg dezocine treated group, while the number of PNNs steadily increased over 3.0 mg/kg dezocine treated.

  • Effects of mixed strains of rhizopus oryzae and lactobacillus on corn meal fermentation Original Article

    ABDUL-ABBAS, Sinan Jawdat; AL ALNABI, Dhurgham Ismael Baqer; AL-HATIM, Raqad Raheem; AL-YOUNIS, Zena Kadhim; AL-SHAWI, Sarmad Ghazi; BOKOV, Dmitry Olegovich; ABDELBASSET, Walid Kamal

    Resumo em Inglês:

    Abstract As long as they are provided in appropriate proportions, probiotics can be beneficial to the host. These bacteria are increasingly used in food to balance intestinal microbiota and relieve gastrointestinal disorders. However after traveling through the gastrointestinal (GI) tract, surviving probiotic bacteria comprise 10 to 30 % of this population. It is a probiotic bacterium found in many probiotic foods. As a result of its inability to hydrolyze proteins and macromolecule carbs, L. acidophilus grows poorly in cereal products. The goal of the present investigation was a synbiotic beverage made from corn mash and Rhizopus oryzae-fermented corn mash. Starting culture concentration is one such element. Milk powder and Corn mash that had been fermented with Rhizopus oryzae were both researched in depth. Fermented cornflour with R. oryzae had just enough nutrients to support L. acidophilus' survival, but not its development. The proliferation of Lactobacillus acidophilus was not improved by adding sugar (1 or 2 %, w/v). However, once milk powder (1 % or 2 %, w/v) was put in, L. acidophilus developed rapidly. After 10 hours of fermentation using 5.5 % Rhizopus oryzae -fermented corn mash and 2 % Cell counts for skim milk powder were about. 9.0 log CFU/mL. During fermentation, the content of -glucans (approximately 781 mg/L) did not change considerably.

  • Solar drying of 'Prata' bananas Original Article

    SILVA, Álvaro Gustavo Ferreira da; CRUZ, Renata Ranielly Pedroza; MOREIRA, Wennia Gomes; PEREIRA, Maria Angelica Freitas; SILVA, Adriano Sant'Ana; COSTA, Franciscleudo Bezerra da; NASCIMENTO, Ana Marinho do; SOUZA, Pahlevi Augusto de; TIMOTEO, André Luiz dos Santos; RIBEIRO, Wellington Souto

    Resumo em Inglês:

    Abstract The banana is one of the most consumed fruits in the world, but it has little shelf life due to its high water activity. Drying is able to increase shelf life and pre-treatments can optimize the process. The objective was to study the solar drying kinetics and evaluate the effect of pre-treatments on the drying kinetics and physico-chemical quality of 'Prata' bananas. The drying was carried out in a solar dryer and the pre-treatments consisted of immersing the samples in solutions of water, citric acid (1%) and lemon juice (10%). Water loss, drying kinetics, mathematical models and physical-chemical and colorimetric characteristics of fresh and dried bananas were evaluated. The drying rate was higher at the beginning and stabilized after 20 hours. The mathematical model of Midilli and Kucuk was the one that best fit the experimental data. The water content, ascorbic acid and the parameters L *, b *, C * and h ° reduced after drying. Reducing sugars and a * coordinate increased and the acidity was not changed with drying. The solar drying of 'Prata' bananas is a sustainable and economical way to make a product available with a longer shelf life.

  • Optimization of microencapsulation of yellow mombin juice by spray drying using a central composite rotatable design and powder physicochemical properties Original Article

    MOURA, Naíra Paes de; SILVA, Jackelinne de Andrade; SOUZA, Michelle Maria Barreto de; SILVA JÚNIOR, Marcony Edson da; AZOUBEL, Patrícia Moreira; CONVERTI, Attilio; MACIEL, Maria Inês Sucupira

    Resumo em Inglês:

    Abstract Yellow mombin juice was microencapsulated by spray drying. Optimum operating conditions were selected from the outcomes of tests carried out according to a central composite rotatable design, using air inlet temperature (90 to 190 °C), feed flow rate (0.20 to 1.00 L/h) and 15 DE maltodextrin concentration (10 to 30%) as the independent variables, while powder moisture content, water activity, hygroscopicity, total carotenoids retention, and process yield as the responses. As expected, water activity, moisture content and yield of samples were significantly reduced by spray drying. The powder prepared under optimum conditions, whose reconstituted nectar was the most appreciated by panelists in sensory analysis, was partially characterized in terms of physicochemical properties. It exhibited an apparent density of 0.59 g/mL and a solubility of 81.49%. Particles generally occurred in clusters and exhibited spherical shape and smooth surface. The antioxidant activity was shown to be weak to intermediate.

  • Provenient residues from industrial processing of açaí berries (Euterpe precatoria Mart): nutritional and antinutritional contents, phenolic profile, and pigments Original Article

    ALVES, Vânia Maria; ASQUIERI, Eduardo Ramirez; ARAÚJO, Elias da Silva; MARTINS, Glêndara Aparecida de Souza; MELO, Adriane Alexandre Machado de; FREITAS, Barbara Catarina Bastos de; DAMIANI, Clarissa

    Resumo em Inglês:

    Abstract With worldwide recognition of the açaí berry as a source of nutrients and promising raw material, its residues/co-products such as peels and seeds have become an environmental problem. The present work aimed to characterize the pulp residue (peel + pulp), fresh dreg, and respective flour, as well as the seed and respective flour. The fractions were analyzed for physical, chemical, technological parameters, antinutritional compounds, and antioxidant profiles. The results showed that the peel + pulp is a source of lipids, soluble and insoluble fiber, potassium, calcium, magnesium, and antioxidants. The fresh dreg is a source of insoluble fiber; dreg flour is a source of carbohydrates and insoluble fiber; the seed and its respective flour are sources of carbohydrates, insoluble and soluble fiber, contain phytic acid, condensed tannins, and antioxidants. Such results demonstrate the possibility of incorporating these co-products in food formulations, besides enabling an efficient destination for these agribusiness residues.

  • Ice creams made from cow’s and goat’s milks with different fat concentrations: physical-chemical and sensory properties Original Article

    CARVALHO, Carolina Corrêa de; BODINI, Renata Barbosa; SOBRAL, Paulo José do Amaral; OLIVEIRA, Alessandra Lopes de

    Resumo em Inglês:

    Abstract Goat’s milk ice cream made with different fat concentrations was compared with cow’s milk ice cream. DSC curves indicated typical behavior of the high water content system. The thermal properties, the enthalpy of fusion (ΔHm) and the amount of water (wuf) did not vary with the formulations. For goat’s milk ice cream, the viscosity was higher for smaller fat content. Independent of the milk, high fat content promoted greater air incorporation and melting point, indicating a softer and more stable product. Goat’s milk ice cream was highly accepted by the consumer with the term "liked it a lot" on the hedonic scale.

  • An evaluation of the physicochemical and microbiological characteristics and the hygienic status of naturally fermented camel sausages (sucuks) Original Article

    ŞİMŞEK, Azim

    Resumo em Inglês:

    Abstract The objective of this study was to determine the physicochemical and microbiological characteristics of fermented camel sucuks and their hygienic status. In order to determine the hygienic status of sucuks, the study investigated the presence of Salmonella spp. and Listeria monocytogenes, and carried out counts of Escherichia coli, Bacillus cereus and Staphylococcus aureus. Analyses were performed on 40 sucuks collected from different production and retail outlets in the Aydın province of Turkey. The physicochemical characteristics of the samples were generally within legal limits (except for the pH results). S. aureus and B. cereus were detected in 9 (22.5%) and 24 (60%) of sucuks, respectively. The counts of B. cereus in 9 sucuks and S. aureus in 5 sucuks were found to have exceeded the acceptable limits. E. coli counts were below the detection limit in all sucuks. Salmonella spp. and L. monocytogenes were not detected in any of the sucuks. The pH was negatively correlated with the counts of lactic acid bacteria and positively correlated with the pathogenic bacteria counts. The fat content had a significant effect on TBARS, cholesterol, energy and color values. Study results demonstrated that some sucuks were of insufficient hygienic quality and may have posed a hazard to consumer health.

  • Cestode and nematode larvae of hygienic-sanitary importance parasitizing Balistes capriscus Gmelin, 1789, collected from fish markets of the state of Rio de Janeiro, Brazil Original Article

    LEITE, Mayla Monique dos Santos; KNOFF, Marcelo; FONSECA, Michelle Cristie Gonçalves da; FELIZARDO, Nilza Nunes; GOMES, Delir Corrêa; SÃO CLEMENTE, Sergio Carmona de

    Resumo em Inglês:

    Abstract Balistes capriscus is an appreciated fish species in the state of Rio de Janeiro, Brazil, due its excellent quality flesh. The constant presence of helminth larvae in the abdominal musculature, viscera and serosa of individuals of the species has been the subject of complaints among local fish traders because of economic losses due to their repugnant aspect. Considering their hygienic-sanitary importance and significance for collective health, the presence of helminth larvae was investigated in 44 individual fish of B. capriscus purchased from fish markets in the municipalities of Rio de Janeiro, Niterói, Campos dos Goytacazes and Cabo Frio, state of Rio de Janeiro, in 2017–2018. Cestode larvae, identified as Diphyllobothriidae gen. sp. and Callitetrarhynchus gracilis, were found parasitizing the abdominal cavity, abdominal musculature, mesentery and liver serosa. Nematode (Raphidascaridiidae) third-instar larvae, identified as Hysterothylacium deardorffoverstreetorum and Raphidascaris sp., were found parasitizing stomach, intestine, liver, spleen, liver serosa, mesentery and abdominal cavity. The highest parasitic indices were for Raphidascaris sp., with prevalence of 70.45%, mean intensity of 15.61, mean abundance of 11 and infection range of 1–76 specimens per host. Considerations of the zoonotic potential and hygienic-sanitary significance of these helminths are presented to increase food safety for consumers.

  • Determining the amount and bioaccessibility of methylglyoxal and glyoxal in functional snack foods with herbal teas: effect of different herbal teas on α-Dicarbonyls Original Article

    YUSUFOĞLU, Büşra; KARAKUŞ, Emine; YAMAN, Mustafa

    Resumo em Inglês:

    Abstract The global challenge against cardiovascular diseases, some tumours, diabetes, and diabetes-related disorders have accelerated. These conditions are often due to several dysfunctions in the metabolic pathway, which are influenced by diet. One reason for this is that excess consumption of processed foods may be accompanied by conversion of their components into harmful macromolecules such methylglyoxal (MGO) and glyoxal (GO) in the body. These hazardous compounds can be restricted during metabolism by plant-based natural sources or some medications. In this paper, anti-diabetic beverages such as green tea, bergamot-flavored black tea, and olive-leaf tea were used as plant-based sources, and functional snacks were developed using these ingredients. According to the results, the teas limited the formation of glycation products, with the greatest effects from bergamot-flavored black tea, followed by green tea and olive-leaf tea, respectively. The rates of MGO reduction were 83.80 ± 4.19, 97.84 ± 4.4, and 96.51 ± 4.37 µg/100 g, while the rates of GO reduction were 65.18 ± 2.95, 93.7 ± 4.2, and 33.1 ± 1.50 µg/100 g, respectively.

  • Effect of annealing and α-amylase extract on the rheological properties, syneresis, and water holding capacity of different starches Original Article

    ALQAH, Hisham; ALAMRI, Mohammed S.; MOHAMED, Abdellatif A.; HUSSAIN, Shahzad; QASEM, Akram Abdu; IBRAHEEM, Mohamed A.; YEHIA, Hany M.

    Resumo em Inglês:

    Abstract The objective of this study was to determine the impact of annealing and enzyme extract on the gel properties of chickpea (C.P), corn (C.S), Turkish bean (T.B), sweet potato (S.P.S), and wheat starches (W.S). Starches were annealed at different temperatures and times in excess water with or without germinated sorghum extract (GSE). The concentration of α-amylase in the GSE was 5 mg/10 mL. Dynamic rheological properties, freeze-thaw stability and water holding capacity (WHC) were investigated. The dynamic rheological parameters of the native or GSE-treated starches varied significantly (p < 0.05), while the G` of some starches were frequency-independent others exhibited sharp increase in G` at low frequencies. Unlike T.B and S.P.S, the G` of the native C.P and C.S starches was significantly (p < 0.05) reduced by annealing, whereas GSE-treatment reduced G` of all gels regardless of annealing temperature or time. Starch gels demonstrated significant (p<0.05) reduction in freeze thaw stability and increase in water holding capacity after annealing and GSE treatment.

  • Glycerin diet affects the size of the fat globule and the fatty acid profile of goat's milk Original Article

    FREIRE, Luís Flávio da Silva; CRUZ, George Rodrigo Beltrão; COSTA, Roberto Germano; RIBEIRO, Neila Lidiany; GUERRA, Ricardo Romão; SOUSA, Solange; LIMA, Aécio Melo de; SILVA, Gislaine Ferreira; SANT’ANA, Amanda Marilia da Silva; NASCIMENTO, George Vieira do

    Resumo em Inglês:

    Abstract The objective of this study was to evaluate the production, fat and fatty acids of milk as well as the diameter, classification and quantity of the milk fat globules (MFG) of goats consuming a diet with 15% of crude glycerin. Twelve multiparous Saanen goats weighing 40 ± 6 kg and 90 ± 5 days of lactation were used. The experimental design was completely randomized with two treatments (0 and 15% inclusion of glycerin). In this way, each milk sample is classified according to the percentage of milk fat globules that were included in these three size categories. For the variables milk production, fat, diameter, medium and large fat globules and amount of globules showed a significant effect of the inclusion of glycerin in the diet (p < 0.05). Fifteen fatty acids were found, mostly saturated. For caprylic, palmitic, and linoleic fatty acids, there was no significant influence of the inclusion of glycerin (p > 0.05). Can recommend the use of 15% double-distilled glycerin in the feeding of lactating goats increased milk production, the amount of fat, increased the size of the milk fat globule. Regarding the saturated and polyunsaturated fatty acids, they kept the level of 15% of glycerin.

  • Evaluation of cookery methods in reduction of pesticide residues and quality attributes of okra fruit (Abelmoschus esculentus L.) Original Article

    ISHFAQ, Bushra; SAMEEN, Aysha; PASHA, Imran; SHAHID, Muhammad; ABRAR, Muhammad

    Resumo em Inglês:

    Abstract The objective of the current investigation was to evaluate the okra before cooking (fresh) and after cooking to determine the best cooking method by using compositional analysis, colour, texture, sensory evaluation and pesticide residues reduction. The cooking methods used were steam blanching, simmering, baking and sautéing. Cooking treatments resulted in a momentous increase (p < 0.05) in crude fibre and fat content during sautéing and total carbohydrate in baking in comparison to control. The CIE lab coordinates (L* and b*) significantly decreased while a* increased in all cooking treatments except in baking. The texture analysis revealed a significant (p < 0.05) reduction in shear force N (Newton) due to contact of the heating medium in moist cooking i.e. steam blanching and simmering. Sautéing and steam blanching scored better and showed acceptance of the consumers except simmering that exhibited lower acceptability (p < 0.01). Moreover, among the analyzed pesticide residues, minimum reduction occurred in cypermethrin (8.57-37.14-%), while the chlorpyrifos was completely removed in case of baking and sautéing. Among all cooking treatments, only sautéing resulted in maximum pesticide residues reduction. The study revealed that the sautéing cooking treatment was best to preserve the vegetable nutrients compounds, maximum pesticide residues reduction and maybe among preferred cooking treatments.

  • Structure and nutrition of dark chocolate with pequi mesocarp (Caryocar villosum (Alb.) Pers.) Original Article

    LORENZO, Natasha Dantas; SANTOS, Orquídea Vasconcelos dos; LANNES, Suzana Caetano da Silva

    Resumo em Inglês:

    Abstract In response to consumer’s claims, the aim of this study was the addition of lyophilized pequi mesocarp (pulp) in dark chocolate formulation to improve nutritional value. The lyophilized pequi mesocarp was analyzed and granulometry, centesimal composition, carotenoids, and scanning electron microscopy were verified. Lyophilized mesocarp was added (1.5%) (F2) to the dark chocolate (F1) formulation, and particle size, temper index, physicochemical parameters, rheology, thermal analysis, total antioxidant capacity by iron reduction method, and total phenolics were determined. The addition of 1.5% of pequi lyophilized mesocarp caused no significant increase (p < 0.05) in the particle size of the formulated chocolate mass, without increasing its viscosity and the initial tension. For the formulated chocolate’s tempering curve relative to the control there was an increase in the initial temper temperature and a decrease in the total process time. Infrared showed the presence of fatty acids in the pequi pulp, with 47% fat content and energy value of 519.71 kcal.100 g-1. Pequi pulp oil content was added (0.7%) to the formulated chocolate by adding the oil properties as high contents of oleic, palmitic and linoleic acids. The energy value of F1 and F2 formulations were 557.5 and 559.73 kcal.100 g-1, respectively. The thermal analyzes of the control and added chocolates showed that both withstood until 50 °C, not having interference of pequi pulp in the chocolate. The analysis of total phenolics showed an increase in the concentration of these compounds in the chocolate formulation added with lyophilized pequi mesocarp (813.49 µg GAE.mL-1) compared to the dark chocolate control formulation (235.98 µg GAE.mL-1). The use of lyophilized pequi pulp as an alternative for the enrichment of nutritional properties in dark chocolate was confirmed in this work. The products obtained have desirable nutritional quality and physical properties, being suitable for industrial production.

  • Characterization and antioxidant activities of polysaccharide extracted from Benincasa hispida var. chieh-qua How Original Article

    WANG, Kuiwu; SHENG, Xinyuan; CHEN, Xinjuan; ZHU, Xinyue; YANG, Chuang

    Resumo em Inglês:

    Abstract The water-soluble polysaccharide (BHCP) was isolated from the hot aqueous extract of Chieh qua (Benincasa hispida var. chieh-qua How) fruit. The polysaccharide was found to contain D-galactose and D-glucose in a molar ratio of 2.59:1 with both α- and β-glycosidic bond. The strong free radicals scavenging activity on DPPH, ABTS, and hydroxyl radicals of the BHCP was demonstrated, and showing the BHCP from Chieh qua has potential application value on the functional food.

  • Investigation the inhibitory effects of AgNPs generated by Bifidobacterium spp. on bacteria isolated from ready-to-eat foods Original Article

    JAFAR, Nehan Bahaaldden; FADHIL, Zainab Hussein; MUSTAFA, Evan Mohammed; SAADI, Ali Mohammed

    Resumo em Inglês:

    Abstract Ready-to-eat (RTE) foods including vegetable salads are one of the most preferable foods sold and served in resturants in Kirkuk city-Iraq. Foodborne diseases endure a major problem in developing countries because lacking of personal hygiene and food safety measurements. Silver nanoparticles (AgNPs) are nanomaterials are one of the crucial and fascinating nanomaterials involved in various fields including control of pathogenic bacteria like foodborne pathogens. Therefore, this study aims to synthesize AgNPs by using eco-friendly Bifidobacterium (a silver reducing agent), and studying their effects against a range of foodborne pathogenic microorganisms. The synthesis of the AgNPs was monitored using ultraviolet visible UV- Vis spectroscopy and Fourier transform spectroscopy (FTIR). The results showed that the absorption spectra of biologically-prepared AgNPs was at wave length ranging from 200-600 nm. The AgNPs have also different functional groups such as O-H, -C≡CH, C=C stretching vibration respectively. Antagonism effect of AgNPs on Staphyloccocus aureus, Pseudomonas aeruginosa, E.coli and Proteus mirabilis has been tested that isolates from (RTE) vegetable salads. Diameter of growth inhibition zone of these bacteria was determined using agar well diffusion method.

  • Effect of time and storage condition on the performance of an electrochemical immunosensor for Salmonella Original Article

    BRITO, Francisca Airlane Esteves de; FURTADO, Roselayne Ferro; BEZERRA, Lorena Cristina Rodrigues; FIGUEIREDO, Evânia Altina Teixeira de; MELO, Aíris Maria Araújo; ALVES, Carlucio Roberto; CHENG, Huai N.; BISWAS, Atanu

    Resumo em Inglês:

    Abstract Storage of immunosensors has been rarely studied despite its importance for technology transfer to diagnostic companies. In this study was proposed a novel stabilizer storage solution of an electrochemical immunosensor for the detection of Salmonella. A commercial stabilizer solution for immunoglobulin was also tested for the devices. The immunosensors were kept in solution for 15, 30, 60, 90 and 120 days at refrigerated (4 ºC) and room temperature (25 ºC). There was a statistical difference (p < 0.05) between the two stabilizer solutions and the temperatures. The best condition found for the storage of the immunosensors was the formulated solution under refrigeration (4 ºC).

  • The lipid source can modify saturated and unsaturated fatty acids profile of meat of lambs Original Article

    RODRIGUES, Bruna Junqueira; ÍTAVO, Camila Celeste Brandão Ferreira; ÍTAVO, Luís Carlos Vinhas; GOMES, Marina de Nadai Bonin; DIFANTE, Gelson dos Santos; ARCO, Thais Fernanda Farias de Souza; GURGEL, Antonio Leandro Chaves; HIGANO, Larissa Marques; GODOY, Camila de; MIGUEL, Aline Aparecida da Silva; SOUZA, Gabriella Vitor de; LUZ, Rosanne Cristine da Silva; BRIXNER, Bárbara Martins

    Resumo em Inglês:

    Abstract We hypothesize that lambs fed diets with different lipids sources from oilseeds would similar performance but fatty acids profile of meat superior to those fed with conventional diets. We evaluated the effects of inclusion of oilseeds on the ingestive behaviour, performance, carcass trait and meat quality in feedlot lambs. Three isonitrogenous (18.31% crude protein) diets were evaluated, where one diet was the standard (control), and the others two diets contained soybean and cottonseed. Fifteen Texel lambs, weighting 28.5 ± 1.65 kg were distributed in a completely randomized design by 56 days. Animals fed soybean diet demonstrated greater final body weight when compared to animals fed cottonseed diet and standard diet. The inclusion of cottonseed provided lower average daily gain and total weight gain. Ingestive behaviour of the animals fed diets with grains resulted in greater rumination time. Lambs fed cottonseed diet spent greater time during rumination and presented greater number of chews/day. The hot carcass and cold carcass weight presented lower values in animals fed cottonseeds diet. There was no significant difference in meat for marbling, maturity, fat texture and shear force. Meat from animals fed soybean diet had highest fat content. There was a diet effect for fatty acids composition in the meat. Meat of lambs treated with soybean have greater amounts for fatty acids mostly the unsaturated ones, related to the decrease in cholesterol levels, and lower risk of cardiovascular diseases, thus, lambs fed soybean enrich meat produced with fatty acids that benefit human health.

  • Effects of kefir on paraoxanase activity (PON1), total antioxidant status (TAS), total oxidant status (TOS), and serum lipid profiles in smokers and non-smokers Original Article

    DIKEN, Huda Oflazoglu; DEMIRTAS, Berjan; KAYA, Hacer Kayhan

    Resumo em Inglês:

    Abstract Some scientific evidence indicates that antioxidant-rich diets may prevent the negative effects of free radicals. In this study, we aimed to evaluate the effects of kefir consumption on paraxonase-1 (PON1) activity, total antioxidant status (TAS), total oxidant status (TOS), and serum lipid parameters in smokers and non-smokers. At baseline, PON1 activity, TAS, and high-density lipoprotein cholesterol (HDL-C) levels were lower (P<0.05, P<0.01, and P<0.05, respectively) whereas TOS, triglyceride (TG), and light-density lipoprotein cholesterol (LDL-C) levels were higher (all P<0.05) in smokers compared to non-smokers. There were no significant differences in total cholesterol (TC) levels between two groups (P>0.05). After 6-week of kefir consumption, PON1 and TAS values were significantly increased in smokers (both P<0.05) and non-smokers (P<0.05 and P<0.01, respectively). Kefir consumption did not have any significant effect on TOS, HDL-C, LDL-C, TC, and TG values both in smokers (all P>0.05) and non-smokers (all P>0.05). Regular consumption of kefir increases the PON1 activity and TAS value in both smokers and non-smokers. It can be concluded that kefir plays an important role in favor of antioxidants in the formation of antioxidant/oxidant balance in both smokers and non-smokers.

  • Modified QuEChERS combined with UPLC-MS/MS to determine eight biogenic amines in Xinjiang smoked horsemeat sausages Original Article

    WANG, Yuan; XING, Lijie; LUO, Ruifeng; LI, Xianyi; ZHANG, Fei; LU, Shiling

    Resumo em Inglês:

    Abstract A modified QuEChERS method coupled with ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was established for the simultaneous determination of eight biogenic amines (BAs) in Xinjiang smoked horsemeat sausages. The conditions of UPLC-MS/MS, extraction solvent and QuEChERS purification were optimized. The internal standard method was used for quantitative analysis. Results showed that the eight BAs exhibited good linearity (1-200 μg/L, correlation coefficient > 0.99). The limits of detection and quantification were 5 μg/kg and 10 μg/kg, respectively. The accuracy was between 80.4% and 111.4%, and the precision was less than 10%. The established method was effectively used for the determination of eight BAs in forty Xinjiang smoked horsemeat sausages. Results showed that tyramine was the major amine, followed by cadaverine, putrescine and spermine. Total BAs content ranged from 26.5 mg/kg to 352.9 mg/kg, the contents of BAs in Xinjiang smoked horsemeat sausages may pose a potential health risk.

  • Eutectic point and freeze-drying curve of Tremella fuciformis containing sucrose Original Article

    LI, Yibin; CHEN, Shouhui; TANG, Baosha; WU, Li; LAI, Pufu

    Resumo em Inglês:

    Abstract The eutectic point and drying curve of food multicomponent materials are the key to improve the efficiency of freeze-drying.The eutectic point, co-melting point, pre-freezing time, heating temperature and freeze-drying curve of Tremella fuciformis containing sucrose were investigated. The eutectic point and co-melting point temperature of materials were - 15.49 °C and - 8.35 °C respectively measured by differential scanning calorimetry (DSC). At the pre-freezing temperature of -25 °C for 3.5 h, the moisture of the sample was completely transformed into glassy ice. Different heating temperatures were set in sections during the drying process of multicomponent materials. The best heating temperature was 80°C for 3 hours, then 70 °C for 5 hours, then 60 °C for 12 hours, and finally 50 °C to constant dryness. Under the optimal operating conditions, Tremella fuciformis entered the desorption drying stage at the 8th hour, and the material could be dried to less than 5% moisture content at 25 h.

  • Effects of Lactobacillus sakei inoculation on biogenic amines reduction and nitrite depletion of chili sauce Original Article

    ZHANG, Yalin; ZHU, Wenyou; REN, Hongyang; TIAN, Tian; WANG, Xinhui

    Resumo em Inglês:

    Abstract In this study, the effects of the starter culture Lactobacillus sakei on pH, the total lactic acid concentration, nitrite depletion and histamine reduction of chili sauce were investigated. The nitrite concentration in the CPN sample was significantly lower (p < 0.05) than that of the CPS sample (as control), and decreased by 30.87%.The putrescine and histamine concentration in starter culture inoculated chili sauce were significantly lower (p < 0.05) than that of the control sample, and were decreased by 38.08% and 49.88%, respectively. These results revealed that L. sakei could be used as a potential starter culture for nitrite depletion and biogenic amines reduction of chili sauce with good sensory attributes.

  • Volatile organic compounds present in jerked beef, a traditional Brazilian meat product Original Article

    FREIXO, Ana Paula Alexandre; SILVA, Ana Carolina Ramos da; CASTRO, Maria Luiza Reis de; QUITÉRIO, Simone Lorena; RAICES, Renata Santana Lorenzo

    Resumo em Inglês:

    Abstract Jerked beef (JB) is a salty and dry meat product, which is considered the evolution of traditional charque (CH). Despite being a product subject to inspection by several government spheres, its production process may suffer some variations depending on the manufacturer, as the Technical Regulation of Identity and Quality of the product does not establish the time allocated to each processing step. The determination of volatile organic compounds (VOC) can reveal characteristic substances of the food and possible quality markers. The application of solid-phase microextraction in the headspace, in series with gas chromatography coupled with mass spectrometry (HS/SPME-GC/MS), allowed the detection of 103 VOC, among acids, ketones, aldehydes, amines, alcohols, hydrocarbons, ethers, esters and others. Acetic, butanoic and pentanoic acids were identified and associated with the characterization of the JB product, having already been correlated in previous studies to deterioration in fresh meat. Compounds possibly from the migration of plastic packagings, such as caprolactam and oxalic acid, were observed in the analyzed samples.

  • Purification and the effects on structure and bioactivity for polysaccharide from Actinidia valvata Dunn. using macroporous adsorption resin Original Article

    PAN, Feng; LI, Sanhua; ZHU, Xinting; YANG, Jianbo; WEN, Jing; SONG, Changwei; LUO, Xirong; RUAN, Guoyong; LIU, Yun

    Resumo em Inglês:

    Abstract Resin AB-8 was screened from seven resins with different polarity and particle size because of its better decoloration and deproteinization efficiency to polysaccharide from the root of Actinidia valvata (AvPs), and then the optimized parameter conditions were applied by the single-factor experiments and were shown as follows: a concentration of crude polysaccharide of 3 mg/mL, an adsorption time of 40 min, an initial pH of 7.0, a flow rate of 1.5 BV/h. In addition, the results of HPGPC, FT-IR, PMP-HPLC-DAD, 1H NMR and Congo red test showed that the sugar chain, structural group, monosaccharide composition and triple-helix conformation structure of AvPs were not broken during resin AB-8 treatment. Moreover, AvPs could keep the stability of biological activity after the resin AB-8 treatment, and revealed an obviously antioxidant and anticancer activities in vitro as well. This research suggests that this method is promising for the deproteinization and decolorization of AvPs which could be explored as a potential antioxidant or anticancer agent for use in functional food or medicine.

  • Prepparation, characterization and antioxidant activity of polysaccharides selenides from Qingzhuan Dark Tea Original Article

    ZHOU, Hongfu; WANG, Shiyue; WANG, Ziyao; XIE, Wenjing; WANG, Cai; ZHENG, Min

    Resumo em Inglês:

    Abstract The effective selenylated polysaccharides (refer as TPS-Se) with an average molecular weight (MW) of 3.109 × 104 Da was synthesized by the reduction of sodium selenite with ascorbic acid in the presence of Qingzhuan Dark Tea polysaccharides (TPS). The selenium (Se) content of TPS-Se was up to 37.05%. The differences between TPS and TPS-Se were compared in morphology, structure, antioxidant activity, and molecular weight using FT-IR, Raman spectroscopy, X-ray diffraction (XRD), and X-ray photoelectron spectroscopy (XPS), SEM, AFM, and Integrated thermal gravimetric analysis. The results indicated that Se4+ was reduced to Se0 by ascorbic acid. Further, the Se0 atoms aggregate into Se nuclei and bind to the C=O from TPS. Also, TPS-Se exhibited higher DPPH and ABTS radical-scavenging abilities than TPS. This difference may be attributed to the fact that Se has good antioxidant activity. The test results demonstrated that TPS-Se was prepared successfully by reducing sodium selenite with ascorbic acid, which exhibited a higher radical-scavenging ability. Finally, LD50 value of 136.89 mg/kg, with a 95% confidence interval of 102.82~182.82 mg/kg, was determined by gavage administration for TPS-Se’s.

  • Investigation of in vitro formation of advanced lipoxidation end products and advanced glycation end products precursors in high-fat processed meat products Original Article

    DUMAN, Erman; KURBAN, Hatice

    Resumo em Inglês:

    Abstract The precursors glyoxal (GO) and methylglyoxal (MGO) of advanced glycation end products (AGEs) or advanced lipoxidation end products (ALEs) occur exogenously and endogenously. These α-dicarbonyl compounds, GO and MGO, can be formed from Maillard reactions during food processing as well as protein and lipid peroxidation. The purpose of the present study was to determine and evaluate the in vitro formation of AGEs and ALEs precursors, GO and MGO, in high-fat processed meat products. Before digestion, GO and MGO amounts in the samples ranged between 59.0 and 81.0 µg/100 g and between 11.7 and 47.0 µg/100 g, respectively. After in vitro digestion, GO and MGO formation ranged between 147.0 and 514.1% and 156.0 and 6912.3%, respectively. It is believed that prooxidant components, such as oxygen, enzymes, or heme-proteins, in the gastrointestinal tract promote lipid oxidation; therefore, GO and MGO can be formed. A higher rate of MGO increase was observed in starch containing meatball (chicken) and nugget samples in the gastrointestinal tract. It is thought that the carbohydrates in the meat samples may have contributed to the amount of GO and MGO formed. Thus, reducing fat and starch may produce low levels of GO and MGO formation in the foods during processing or digestion.

  • Dynamic changes of microbial flora in the pickled bergamot (Citrus medica L. var. sarcodactylis) - LaoXiangHuang (LXH) during aging Original Article

    LIN, Liang-Jing; CHEN, Xi; CAI, Hui-Tian; ZHANG, Xiao-Yong; GAO, Xiang-Yang

    Resumo em Inglês:

    Abstract LaoXiangHuang (LXH) is a medical pickled fruit made of fresh finger citron (Citrus medica L. var. sarcodactylis) in Chaozhou, China. Aging is a process to strengthen the efficacy of Laoxianghuang (LXH), which is related to the activity of microorganisms. In this study, the changes of the microbial community of LXH within the three-years aging process were analyzed by high-throughput sequencing (HTS). According to alpha diversity results, bacterial abundance and diversity were higher than those of fungi. A total of 3 phyla and 13 bacterial genera were identified whereas 2 phyla and 4 fungal genera were identified. Meta-taxonomic of the overall bacterial communities in samples revealed that Halomonas spp. was the most abundant genus in all samples, which showed the first decresed, and then increased and decreased finally. The followed by Nitriliuptor spp., Nesterenkonia spp., Weissella spp., Notinibacter spp., Streptococcus spp., Nocardiopsis spp., Acinetobacter spp., Ralstonia spp., Lactobacillus spp. and unassigned genus. The unassigned genera (through the whole three-years fermentation period), Ustilago spp., Malassezia spp., Aspergillus spp. and Schizophyllum spp. were the predominant fungal genera. The result of PCOA and T-test analysis exhibited that the samples with different aging times have significant differences and are mainly reflected in Halomonas, unassigned bacterial genera, Nitriliruptor, Nesterenkonia, Weissella, Intestinibacter, Streptococcus and Nocardiopsis, Lactobacillus, Acinetobacter, Ralstonia, unassigned fungal genera, Ustilago spp. Malassezia spp. Aspergillus spp. and Schizophyllum spp., which may have important potential in promoting the aging process of LXH. This study helps us to understand the dynamic change of microorganisms of LXH during the aging process and provides a research basis for shortening the aging time of LXH in the future.

  • Determination of SOD in black ginger extract and its effect on the liver of rats with type 2 diabetes Original Article

    HUA, Li Yue; NING, Zhou; YUEBAO, Ning

    Resumo em Inglês:

    Abstract The peeling process of fresh ginger during factory production causes not only waste but also pollution to the environment. Now, by fermenting whole pieces of fresh ginger into black ginger, people are able to further enhance the nutritional value of ginger while lowering the burden on the environment. In this experiment, fresh ginger was fermented into black ginger, and superoxide dismutase (SOD) crudely extracted from both fresh ginger and black ginger were gavaged separately in type 2 diabetic rats to compare the SOD activity and effect in rat liver during the treatment of type 2 diabetes. It was found that the SOD activity of extracts from fermented black ginger was much higher than that of extracts from fresh ginger. In addition, the activity of SOD in the liver of rats gavaged with black ginger extract is higher than that in the liver of rats gavaged with fresh ginger extract, which shows that black ginger extract has certain protective effects on the liver.

  • Development of a reliable pH-STAT in-vitro model for gastrointestinal digestion of lipids and application for infant formula Original Article

    WANG, Mengxun; XU, Shixiang; CHEONG, Ling-Zhi; XU, Xuebing; BI, Yanlan; ZHANG, Hong

    Resumo em Inglês:

    Abstract Present study aims to establish a reliable infant digestion model using pH-STAT method and the model is also applied to static in-vitro digestion of different infant formulas. Model-3 which consisted of NaCl, KCl and CaCl2 as gastrointestinal digestive fluids demonstrated better repeatability than model-1 was selected for the evaluation of static in-vitro digestion of different infant formulas (different fatty acids, protein composition and with/without milk fat globule membrane) using pH-STAT method. Three infant formulas (IF) with different fatty acids composition were evaluated and IF2 which contained the highest amounts of medium-chain saturated fatty acids (8.02 ± 0.47%) demonstrated the highest in-vitro gastrointestinal lipolysis rate (65.88 ± 0.24%). Infant formulas containing peptides and amino acids were more easily hydrolyzed by protease, which probably enhanced the release of FFA (IF1, 50.60 ± 0.87%; IF4, 60.17 ± 2.97%; IF5, 62.21 ± 2.27%; IF6, 66.51 ± 2.38%). In addition, the presence of milk fat globule membrane (MFGM, IF7) was found to accelerate in-vitro gastrointestinal lipolysis (IF1, 50.60 ± 0.87%; IF7, 58.05 ± 1.77%). In summary, the new developed model is suitable for investigating in-vitro digestion of different infant formulas.

  • Comparative analysis on the quality of Wuyi Rougui (Camellia sinensis) tea with different grades Original Article

    PANG, Xiaomin; CHEN, Fangya; LIU, Guoying; ZHANG, Qi; YE, Jianghua; LEI, Weixing; JIA, Xiaoli; HE, Haibin

    Resumo em Inglês:

    Abstract Wuyi Rock tea is one of well-known tea in China. The ‘Spring Tea Competition’ every year is a big event in tea industry of Wuyishan City. In this paper, 667 samples with four grades of Wuyi Rougui teas from ‘Spring Tea Competition, 2019’ were collected to determine quality indexes. The relationship between the quality index and tea grades was analyzed. The results showed that the higher the grade of teas, the higher the total quality score (TQS) of sensory evaluation. Most of tea quality indexes had the same tendency with TQS. The contents of tea polyphenols, soluble sugar, and catechins were significantly different between the different grades teas. PCoA showed that grades of teas could be effectively distinguished by the tea quality indexes. The contents of tea polyphenols, caffeine, epigallocatechin gallate, and epigallocatechin were significantly and positively correlated to TQS of sensory evaluation. These results suggested that higher content of multicomponents is the material basis of high quality tea. The tea polyphenols, caffeine and catechin can be used to evaluate the grade difference of Wuyi Rougui tea. The ratio of phenols to amino acids, ester catechins to non-ester catechins, and characteristic amino acids are important hallmark of the top tea.

  • Establishing a MALDI-TOF-TOF-MS method for rapid identification of three common Gram-positive bacteria (Bacillus cereus, Listeria monocytogenes, and Micrococcus luteus) associated with foodborne diseases Original Article

    ZHANG, Rui; ZHANG, Yalun; ZHANG, Tao; XU, Miaomiao; WANG, Hui; ZHANG, Shuang; ZHANG, Tonghe; ZHOU, Wei; SHI, Guohua

    Resumo em Inglês:

    Abstract We aimed to establish a method for the rapid identification of three common Gram-positive bacteria (Bacillus cereus, Listeria monocytogenes, and Micrococcus luteus) associated with foodborne diseases. MALDI-TOF-MS was used to determine the effects of sample pretreatment, culture medium, and culture time on the identification results. Then, MALDI-TOF-TOF-MS was used to establish an optimized method and further explore the effects of culture time on secondary proteins. Among the three sample pretreatment methods, formic acid extraction outperformed direct transfer and extended direct transfer, resulting in more protein peaks and higher peak intensity in B. cereus culture samples. However, with different culture times (1–7 d), ion peaks of all bacterial proteins were relatively stable according to MALDI-TOF-TOF-MS data. The protein peaks of B. cereus (1430 m/z), L. monocytogenes (2100 m/z), and M. luteus (2140 m/z) were split into small ion peaks at 1162, 1465, and 1625 m/z, respectively. After 7 d of culture, the secondary spectra, peak intensities, and peak values of formic acid-treated samples were relatively stable, indicating that secondary protein peaks were less affected by culture time. It provides a new approach for the routine identification and market supervision of food safety in China.

  • Mechanochemical-assisted extraction of polysaccharides from bamboo leaves and its optimized processing parameters Original Article

    SHEN, Dan; JIN, Tingyu; WANG, Jianguo; ZHU, Xingyi

    Resumo em Inglês:

    Abstract Mechanochemical-assisted extraction (MCAE) method was applied to the extraction of polysaccharides from the bamboo leaves. The MCAE parameters were investigated via response surface methodology design experiments, the processing conditions were optimized as follows: milling time 30 min, liquid-solid ratio 2:1, extraction time 48 min. Under these conditions, the experimental value of (11.40 ± 0.12)% corresponded with the value predicted by the model and was higher than super fine-grinding extraction (SFGE) of (11.17 ± 0.15)% and heat reflux extraction (HRE) of (10.92 ± 0.17)%. The mechanism of mechanochemical-assisted extraction (MCAE) was discussed based on scanning electron microscope. Compared to HRE, the extraction time was significantly shortened, the water consumption and extraction temperature were also lowered. MCAE is a good choice for the efficient extraction of polysaccharides from bamboo leaves.

  • Application of neural networks in predicting the qualitative characteristics of fruits Original Article

    ABDELBASSET, Walid Kamal; NAMBI, Gopal; ELKHOLI, Safaa Mostafa; EID, Marwa Mahmoud; ALRAWAILI, Saud Mashi; MAHMOUD, Mustafa Zuhair

    Resumo em Inglês:

    Abstract In this research, the quality properties of persimmon were predicted using artificial intellect techniques. The persimmon samples were transferred to a computer vision lab, room temperature of 24 °C and 22% RH. The samples were divided into three groups for temperature treatment. They were kept at three temperature levels of 5 °C, 15 °C, and 24°C (control group) for 72 hours. The sample was then placed at room temperature and was imaged every second day for a 14 day period. After imaging, each sample underwent destructive tests to determine their quality attributes, including sugar content, firmness, and pH. The results indicate that the neural network's predicted values of acidity, firmness, and sugar of persimmon were not statistically significant differences from their actual values. In predicting the acidity of persimmon, the sugar RMSE is more than the two factors of firmness and acidity. For this reason, the accuracy of firmness and acidity is higher than sugar. MAPE is 10.11, 20.81, and 6.03 for acidity, firmness, and sugar, respectively. The model for sugar indicates a high difference between the actual values and the predicted values.

  • Immunoblotting identification of jumbo squid (Dosidicus gigas) LOX isoforms and in vitro crosslinking assay over selected collagenous materials Original Article

    Ramírez-Guerra, Hugo E.; Mazorra-Manzano, Miguel A.; Pacheco-Aguilar, Ramón; Lugo-Sánchez, María E.; Carvallo-Ruiz, Gisela; Acevedo, Susana M. Scheuren; Torres-Arreola, Wilfrido; Cota-Arriola, Octavio; Ramírez-Suárez, Juan C.

    Resumo em Inglês:

    Abstract Jumbo squid (Dosidicus gigas) muscle hardness has been related to hydroxylysyl-pyridinoline (HP) formation (collagen fibre stabilization) via condensation of oxidized ε-amino groups of lysine and/or hydroxylysine by lysyl oxidase (LOX). Previously published literature has suggested the presence of LOX isoforms in squid muscle. Thus, the objective of the present research was to test the hypothesis that squid LOX isoforms exist in fresh mantle muscle. A semi-pure LOX extract (SPLE) was used to perform an immunoblotting assay using two commercial human-LOX antibodies. Furthermore, SPLE (specific activity of 20 mU/mg of protein) was tested in vitro for possible HP formation using several collagenous materials. Immunoblotting assay confirmed the presence of squid LOX at 32 kDa and its isoforms at 34 kDa and 24 kDa. Although LOX oxidized ε-amino groups on collagenous materials, no HP formation was detected. However, the latter could promote interesting collagen functional modifications.

  • Screening and characterization of a salt-tolerant aflatoxin B1-degrading strain isolated from Doubanjiang, a Chinese typical red pepper paste Original Article

    ZHAO, Chi; DONG, Ling; ZHANG, Fengju; LUO, Yongliang; YANG, Zebo; ZHANG, Xiaoping; LI, Zhihua

    Resumo em Inglês:

    Abstract Aflatoxin B1 (AFB1) is a carcinogenic mycotoxin present in many foods, posing a serious human health problem. Oriental high-salt fermented foods are highly susceptible to AFB1 contamination due to their production process and condition. Therefore, it is necessary to isolate microbial resources that can remove AFB1 in a high-salt condition. In the current study, forty-nine salt-tolerant microorganisms with the ability to remove AFB1 were isolated from Doubanjiang, a Chinese typical high-salt red pepper paste. Among them, Bacillus velezensis AD8 had the highest removal rate of AFB1. The AFB1 removal activity of B. velezensis AD8 was mainly attributed to culture supernatant, and it was sensitive to sodium dodecyl sulfate (SDS) or/and proteinase-K treatment, which indicated that extracellular enzyme contributed to the degradation of AFB1. The optimal incubation time, pH value and NaCl concentration of the initial medium for degradation of AFB1 by the B. velezensis AD8 were investigated. In addition, the AFB1 concentration had no significant effect on degradation activity. The addition of nitrogen source, Mg2+ and Mn2+ stimulated degradation rate, whereas addition of carbon source, Zn2+ and Fe2+ inhibited degradation. Thus, B. velezensis AD8 might be a potential candidate to degrade AFB1 in high-salt food matrices.

  • Mechanism of inhibition of α-glucosidase activity by bavachalcone Original Article

    FENG, Yingying; NAN, Haijuan; ZHOU, Haoyu; XI, Penghang; LI, Bo

    Resumo em Inglês:

    Abstract Bavachalcone is an important active component of the traditional Chinese medicine Fructus Psoraleae. The inhibitory effect of bavachalcone on α-glucosidase activity is reported for the first time and the mechanism elucidated by molecular docking. The inhibition of α-glucosidase by bavachalcone (IC50 15.35 ± 0.57 μg/mL) was significantly superior to acarbose (IC50 2.77 ± 0.09 mg/mL). Inhibition type was mixed competitive and non-competitive. Molecular docking suggested this inhibition stems from hydrogen bonds formed with the trp391, arg428, and trp710 residues of α-glucosidase.

  • Effect of lemon essential oil-enriched coating on the postharvest storage quality of citrus fruits Original Article

    ZHANG, Weiqing; LIN, Mei; FENG, Xianju; YAO, Zhoulin; WANG, Tianyu; XU, Chengnan

    Resumo em Inglês:

    Abstract The objective of this study was to evaluate the use of lemon essential oil and its mixtures with chitosan, calcium chloride, and natamycin on the postharvest storage quality of citrus. The analysis of the physiological and biochemical index changes of citrus stored at 20 ± 2 °C and 75 ± 5% relative humidity for 60 days showed that lemon essential oil and its mixtures could help to maintain nutritional and sensory quality of citrus. In addition, the lemon essential oil and its mixtures increased the activities of superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD). The citrus treated with 1.0% lemon essential oil, 1.0% chitosan, 1.0% calcium chloride, and 0.03% natamycin presented the highest contents of total soluble solids(TSS), titratable acid (TA), and vitamin C (Vc), and the lowest decay rate, weight loss, relative conductivity, and malondialdehyde (MDA) content, and better SOD, CAT, and POD activities, all of which suggested that this mixture had the best effect on keeping citrus fresh. This work could provide a theoretical basis for using a lemon essential oil mixture as a green preservative to improve the storage quality of citrus.

  • Quinoa starch microspheres for drug delivery: preparation and their characteristics Original Article

    LUO, Yang; NI, Futai; GUO, Mingzhu; LIU, Juan; CHEN, Huan; ZHANG, Sitong; LI, Yanli; CHEN, Guang; WANG, Gang

    Resumo em Inglês:

    Abstract Quinoa starch microparticles (QSMs) fabricated with unhydrolyzed quinoa starch (QS) by inverse microemulsion technology could be used as medicine delivery and cosmetic accessories. The size distribution of QSMs was uniform at 28.5 μM, and the adsorption capacity of methylene blue was 0.82 mg/ g. The optimum preparation process was as follows: a QS mass fraction of 9%, an epoxy chloropropane content of 1%, an amount of oil phase of 100 mL, a span 80 of 3 mg/mL, and a stirring speed of 400 r/min for 3 h at room temperature and pressure. The QSMs were spherical, ellipsoidal in shape with the specific surface area of 1.676 m2/g. The crystallinity of the QSMs increased from 1.24% to 16.8% after crosslinking. The maximum thermal degradation temperature of the QSMs rose slightly than QS. It will be a promising material for application as a drug carrier and in cosmetics.

  • Pear pomace powder added quinoa-based gluten-free cake formulations: effect on pasting properties, rheology, and product quality Original Article

    BOZDOGAN, Neslihan; ORMANLI, Ebru; KUMCUOGLU, Seher; TAVMAN, Sebnem

    Resumo em Inglês:

    Abstract Pear pomace powder (PPP), xanthan gum (XG), and their combined effect on batter rheology, pasting properties, and the quality parameters of quinoa-based gluten-free cupcakes (GFC) were investigated. The water-retention capacities of flour blends, the batters’ rheological properties, and the flour blends’ pasting properties were analyzed and the quality characteristics of the GFCs were determined. The addition of XG to the formulation led to an increase in peak viscosity, final viscosity, and breakdown viscosity while PPP content caused a decrease. Opposite effects that XG and PPP have on pasting properties help to form a more stable structure. PPP and XG demonstrated escalating impacts on the flour blends’ water-retention capacities, density, and batter viscosity. All batters displayed pseudoplastic behavior, whereas Power-law model was found to be the most suitable model describing the batter's rheological characteristics. Increasing PPP and/or XG amounts led to larger elastic and viscous modulus. The PPP addition decreased the cake volumes and increased the crumb hardness. However, the XG addition to the blends caused the sample volume to increase and the hardness to decrease. The porosity of the samples decreased as the amount of PPP increased in the formulation. However, in the presence of XG, PPP demonstrated increased porosity.

  • Bioaccessibility of phenolic compounds, antioxidant activity, and consumer acceptability of heat-treated quinoa cookies Original Article

    VALENZUELA-GONZÁLEZ, Maribel; ROUZAUD-SÁNDEZ, Ofelia; LEDESMA-OSUNA, Ana Irene; ASTIAZARÁN-GARCÍA, Humberto; SALAZAR-LÓPEZ, Norma Julieta; VIDAL-QUINTANAR, Reyna Luz; ROBLES-SÁNCHEZ, Maribel

    Resumo em Inglês:

    Abstract Quinoa (Chenopodium quinoa Willd) stands out because of its high nutritional value and bioactive compounds, which can benefit human health. Heat treatments can improve the content of these compounds; however, few reports have investigated the behavior of phenolic compounds in quinoa when subjected to in vitro gastrointestinal digestion. This work aimed to evaluate the effect of heat treatments on: (1) Total phenols and flavonoids, individual phenolics, and antioxidant activity of quinoa flour subjected to two different heat processes (boiling and microwaving); (2) Bioaccessibility of total phenols, flavonoids, individual phenolics, and the intestinal recovery of antioxidant activity of cookies made using heat-treated quinoa flours and (3) Consumer opinions of cookies made using heat-treated quinoa flours. The results demonstrated that cookies formulated with microwave-treated quinoa flour had greater bioaccessibility of phenols (647%), flavonoids (98%), ferulic acid (144%), rutin (65%), quercetin (85%), and kaempferol (97%) than cookies made with raw or boiled quinoa. Cookies made with heat-treated quinoa showed better consumer acceptability than those made with uncooked quinoa. Therefore, the microwave treatment of quinoa may be a viable alternative for producing healthier foods.

  • Using Purple Amerindian Yam (cará roxo, Dioscorea trifida L.) as brewing adjunct: technical and sensorial analysis Original Article

    MATOS, Ítalo Thiago Silveira Rocha; MOTA, Maria Luisa Forasteiro; CARMO, Edson Júnior do

    Resumo em Inglês:

    Abstract Purple Amerindian Yam (PAY, Dioscorea trifida L.) is an important component of traditional people dietary in Brazilian central amazon rainforest. It is mainly produced by family farmers, using ecologically friendly ways of cultivation. Face to the new Brazilian legislation about brewing adjuncts, its technical viability for use as brewing adjunct was evaluated, besides a sensorial analysis of the resulting beers by trained consumers. Were produced 4 different beers: control group (only barley malt), PAY15, PAY30 and PAY45, using 15%, 30% and 45% of PAY in substitution of barley malt respectively. Along mashing phase, sugar concentration was affected only in PAY45, while soluble protein increased in all assays using adjunct. The kinetic of fermentation was not affected in any assay. In the final products, not significant differences were observed for pH and sugars and proteins concentration. Alcoholic concentration was signiticantly decreased only by the PAY45 assay. EBC scale values increased in assays using PAY, due its purple color. Flavors and aroma's perceptions for hops and ferment were not affected, being the only significant organoleptic difference observed to malt's flavor in PAY45 assay. These results indicate the viability of PAY as brewing adjunct, viable to substitute until 30% of barley malt.

  • Proteus penneri encapsulation with maltodextrin and sodium alginate using a spray-drying method Original Article

    NOOR, Erliza; YUSRON, Muchamad; SITORUS, Ruth Desi Mery Christina

    Resumo em Inglês:

    Abstract Proteus penneri has been isolated from the digestive tract and used for coffee fermentation. As its viability is compromised rapidly by unfavorable environmental conditions, encapsulation technique is used to protect it. The purpose of this study is to develop a bacterial encapsulation method that can preserve viability of Proteus penneri. The Proteus penneri were isolated from civet feces. Bacterial encapsulation was performed using a spray-drying method, and maltodextrin and sodium alginate were used as coating materials. We tested 15%, 20%, and 30% (w/v) concentrations of maltodextrin and 0.50%, 0.75%, and 1% (w/v) concentrations of sodium alginate. The encapsulated bacteria were stored for two weeks to study the stability of enzyme activity. We found that the spray-drying technology using maltodextrin as coating material resulted in a stable encapsulated bacterium. However, Proteus penneri did not survive well during the process. Loss of viability is caused by the membrane cell wall damage. After two weeks storage, bacterial viability decreased significantly. The enzymatic activity of the encapsulated cellulolytic bacteria was influenced by concentration of the bacteria, however the activity appeared to be stable after two weeks of storage.

  • Effects of ω-3 fatty acids and ratio of ω-3/ω-6 for health promotion and disease prevention Original Article

    MUKHAMETOV, Almas; YERBULEKOVA, Moldir; AITKHOZHAYEVA, Gulsim; TUYAKOVA, Gulim; DAUTKANOVA, Dina

    Resumo em Inglês:

    Abstract Awareness of the role of essential fatty acids in human health and disease prevention has been increasing among the population over the past decades. It is known that the positive correlation of essential fatty acid content with a decrease in cardiovascular morbidity and mortality, infant development, brain and vision functioning, arthritis, hypertension, diabetes mellitus, and neurological/neuropsychiatric disorders. Rich sources of essential fatty acids are fish, fish oil, and some vegetable oils. In this paper, the average content of linoleic and α-linolenic acids in oils (g/100 g of fat) and their ratio is presented. In Kazakhstan, among vegetable oils, sunflower oil is the most commonly consumed, in which the ratio ω-6 to ω-3 on average is about 220:1, which exceeds all recommended norms. Based on the examination of literary data on this topic, the desk-based research approach was used in this paper. According to the results, statistical data on the number of diseases of the cardiovascular system and diabetes mellitus are confirmed by studies on the positive relationship between PUWC and the development of these diseases, which indicates the need to conduct more studies on the ratio of ω-6 to ω-3 in the diets. The objective of this research is to encourage scientists to increase their basic grasp of biochemistry in order to improve health and prevent fatty acid illness.

  • Analysis of microbiological contaminants in mussel Perna perna (Linnaeus, 1758), before and after depuration, from mariculture of the lowland coast, Rio de Janeiro, Brazil Original Article

    GUIMARÃES FILHO, Carlos Eduardo de Freitas; CALIXTO, Flávia Aline Andrade; KASNOWSKI, Maria Carmela; MESQUITA, Eliana de Fátima Marques de

    Resumo em Inglês:

    Abstract Mussels can be used in the assessment of contamination of marine environments because of their filtering particles. Since they are used as a food source, this study aimed to evaluate the efficiency of the (experimental) depuration process for the microbiological quality of mussels obtained from two regions of the Baixadas Litorâneas in Rio de Janeiro. Samples of cultivation water and mussels were collected seasonally from March 2019 to February 2020, in a total of 240 animals from both regions to perform the Most Probable Number of coliforms at 35 °C, at 45 °C (E. coli), Enterococcus spp., research Salmonella spp., count of heterotrophic aerobic mesophilic and psychrotrophic bacteria in control samples and debugged. A low count of E. coli was observed for the cultivation water, but in mussels the counts were high in the winter period in Armação de Búzios, exceeding the limits established in accordance with the current legislation. However, the depuration technique adopted after collection provided a reduction in bacteriological counts, proving to be an effective process. Therefore, if there is a bacterial reduction with the adoption of the depuration process, there is a need for mitigation measures adopted by mariculturers and city halls regarding the safety of marine waters and molluscs.

  • Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensorial acceptability and rheological properties Original Article

    PRADO, Giovana Matias do; SOUSA, Paulo Henrique Machado de; SILVA, Larissa Morais Ribeiro da; WURLITZER, Nedio Jair; GARRUTI, Deborah dos Santos; FIGUEIREDO, Raimundo Wilane de

    Resumo em Inglês:

    Abstract The elaboration of fruit blends added of functional components results in nutritionally enriched products. The purpose of this work was to evaluate the physicochemical, sensorial and rheological properties of cashew-apple and araça-boi beverages added with encapsulated omega-3 and stability during 120 days of storage. Juice formulations were prepared with and without adding omega-3 oil and encapsulated omega-3, pasteurized and stored at room temperature, and evaluated sensory, physicochemical and rheological properties. The optimized formulation of the beverage was obtained with 18.6% of cashew-apple and 9.3% of araça-boi pulps, selected in the experiment of the response surface. The formulations with encapsulated omega-3 maintained sensory acceptability. The physicochemical parameters did not present significant interactions among the formulations and the storage time. A consumer test with 100 people was performed using an acceptance test and check all that apply (CATA). The beverage added with unencapsulated omega-3 presented a variation in the sensory attributes along with the storage. All samples showed non-Newtonian behavior and pseudoplastic character. Omega-3 encapsulation is recommended to favor the acceptability and constancy of rheological characteristics in the beverage nutritionally enriched with omega-3.

  • Structure of intestinal microflora under different diets based on PCR-DGGE technology Original Article

    ABDELBASSET, Walid Kamal; ELNEGAMY, Tamer Emam; ABDELAZIZ, Mohamed Abdelaleim; ELSAYED, Shereen Hamed

    Resumo em Inglês:

    Abstract This study aims to review the effects of conventional and organic diet on the diversity of rat intestinal microbiota and look at how intestinal microbiota composition changes the following moxibustion at the Piyu and Zusanli points. A total of twenty-four Sprague Dawley (SD) rats of the Specific-Pathogen-Free (SPF) grade were haphazardly assigned to one of 3 groups: conventional food + moxibustion, conventional food, and organic food. For 12 weeks, organic food was given to the organic category, and typical food was prepared for the conventional category of mices, and mices in the combination category received typical food for eight weeks and administered moxibustion at the Piyu and Zusanli points for another four weeks. Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) was used to assess alterations in intestinal flora. The content of intestinal microbiota differed significantly across the three groups, according to the similarity clustering analysis. In the combination group, the intestinal bacterial diversity index rose considerably (P < 0.05). Moxibustion at Zusanli and Piyu points enhanced Bacteroides stercoris and Barnesiella intestinihominis growth, according to DNA sequencing. It was concluded that moxibustion has a greater influence on intestinal bacterial diversity than an organic diet.

  • Use of mid infrared spectroscopy to analyze the ripening of Brazilian bananas Original Article

    LUIZ, Leandro da Conceição; NASCIMENTO, Cláudia Aline; BELL, Maria José Valenzuela; BATISTA, Rafaela Tavares; MERUVA, Seshadri; ANJOS, Virgílio

    Resumo em Inglês:

    Abstract Banana is one of the most consumed fruits in the world due to its flavor and nutritional value. The knowledge of the ripening stage of bananas is essential for its commercialization, since, after harvesting it can take days in transportation until reaching their destination. The use of spectroscopic techniques in the infrared region has been widely used in the food industry. In this study, a nondestructive analytical method was developed to monitor the maturation of silver bananas, dwarf bananas, gold bananas and bread bananas using Fourier Transform Mid Infrared spectroscopy. To accompany the ripening of the bananas, 3 regions in each banana were chosen (bottom, middle and top) and from these, 3 measures were taken around the banana perimeter. Beyond the ripening process of the bananas, functional groups are identified as well as the beginning of the stage previous to the mature fruit, characterized by the emission of ethylene and CO2. Principal components analysis allowed the identification of the process irrespective of the banana type which suggest the automation possibility of the process.

  • Biotechnological aspects of the modification of secondary collagen-containing raw materials – tripe for the production of cost-effective functional meat products Original Article

    SHUKURLU, Yusif; SALMANOVA, Ayshen; SHARIFOVA, Madina

    Resumo em Inglês:

    Abstract The paper presents the scientific justification for the creation of a food product, that can satisfy the physiological needs of a person in the necessary energy, as well as the functional nature, created taking into account the nutritional value of food. The authors have chosen a method of limiting chemotaxis – the process of directing bacteria to the attractants, thereby preventing the development of microorganisms. The selected source of structural collagen protein – tripe, was cleaned and ground in a meat grinder, treated with diocide (dimethyl sulfoxide (DMSO) + sodium chloride or (CH3)2S = O + NaCl), introduced into sausage mince in exchange for lard. Mince was grinded and packed into protein shell, fried, boiled, and smoked. Obtained semi-smoked sausage product became more stable in storage than boiled sausage because it contained less moisture, had a high nutritional value and functionality. DMSO has been proven to have antioxidant effects. It prevents the oxidation of lipids by H2O2 and inhibits free radicals such as OH.

  • Gene screening for fatty acid synthesis of flax based on transcriptome sequencing Original Article

    WANG, Shuyan; XU, Jun; WANG, Zhuo; LI, Zhiwei; YI, Liuxi; YAO, Lijun; WANG, Xia

    Resumo em Inglês:

    Abstract To understand differential expression of genes (DEGs) based on transcriptome and transcription features of fatty acid desaturase genes (fads) in development of oil flax capsules. Three varieties of flax with high, medium and low linolenic acid (C18:3) content was investigated. The differential expressed genes (DEGs) of seed developing periods (15 d and 30 d after flowering, DAF) were compared with that of the flowering day based on RNA sequencing technology. DEGs related to fatty acid accumulation were distinguished and compared with Gene Ontolygy (GO) database and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway. In the synthesis of unsaturated fatty acids and α-linolenic acid metabolism, DEGs acted in multiple processes and signaling pathways. Lus_GLEAN_10046787, Lus_GLEAN_10024616, Lus_GLEAN_10024710, Lus_GLEAN_10046516, scaffold280_unigene_193 and scaffold272_unigene_19 participated in 23, 11, 12, 12, 12, 13 processes in GO description, respectively. And they acted in fatty acid degradation (ath00071), metabolism (ath01212), biosynthesis (ath00061) and elongation (ath00062) in the KEGG signaling pathway. The scaffold96_unigene_47 was differentially expressed between FR46 and FR48 with different linolenic acid contents. The DEGs can be utilized describe the structure and transcription expression features, which contribute to the selection and utilization of flax breeding lines.

  • Bioactive compounds, antioxidant activity, physical and sensory characteristics of Mırra coffee Original Article

    YALÇINKAYA, Cihan; ABDALLA, Hassan Sarbaz; BAKKALBAŞI, Emre

    Resumo em Inglês:

    Abstract Mırra is a coffee beverage widely consumed in Syria and Turkey, and often produced from roasted and ground coffee beans. Recently, it is prepared from classical instant coffee. In this study, some physicochemical, bioactive and sensory properties of Mırra samples were determined. The average viscosity, °Brix, HMF, total phenolic content, DPPH and ABTS values were 1.36 cP, 3.70, 71.60 mg/L, 3431.55 mg GA eq./L, 6.24 mmol Trol. eq./mL and 35.23 mmol Trol. eq./mL for Mırra samples made by traditional process, and 4.85 cP, 16.36, 303.3 mg/L, 11276.47 mg GA eq./L, 23.89 mmol Trol. eq./mL and 89.70 mmol Trol. eq./mL for Mırra samples made with classic instant coffee, respectively. All Mırra samples also contained high levels of caffeine (1416.93 - 4347.46 mg/L). Chlorogenic acid, 4-O-caffeoylquinic acid and trans-5-O-caffeoylquinic acid were identified in Mırra samples. Total chlorogenic acid contents of Mırra samples were ranged from 1097.85 to 5283.21 mg/L. In all sensory parameters, Mırras with °Brix value over 5.75 had high scores. Results show that Mırra has high antioxidant activity. However, Mırra consumption may have negative health effects for risk groups due to the high caffeine content.

  • Proteomic analysis of japonica sorghum following microwave intermittent drying based on label-free technology Original Article

    ZHANG, Ji-Jun; CAO, Long-Kui; YI, Shu-Juan; CHE, Gang; WANG, Wei-Hao; LIU, Wei; JIA, Xin-Yu; WEI, Chun-Hong; WANG, Yi-Fei; WU, Yun-Jiao; JIANG, Yan-Bin

    Resumo em Inglês:

    Abstract The aim of this study was to investigate the influence of microwave drying on the protein quality of japonica sorghum following an intermittent drying test. Using label-free technology and liquid chromatography-tandem mass spectrometry for proteomic analysis, the effects of microwave drying on sorghum differential protein expression, functional classification, and metabolic pathways were analyzed at the molecular level. After sorghum was dried using a microwave, 85 differential proteins were identified. Among them, 51 showed up-regulated expression while 34 had down-regulated expression. The up-regulation and down-regulation of differential protein expressions significantly changed them, and proteins with larger up-regulated and down-regulated expressions were postulated to affect biological and metabolic processes of sorghum during subsequent processing. Differential proteins were significantly (P ˂ 0.01) involved in metabolic pathways, such as carbon metabolism, glycolysis/gluconeogenesis, carbon fixation in photosynthetic organisms, biosynthesis of amino acids, amino sugar and nucleotide sugar metabolism, and the TCA cycle. For the protein interaction network, glyceraldehyde-3-phosphate dehydrogenase of the down-regulated proteins was postulated to be the key factor affecting the entire metabolic system or signal transduction pathway. Up-regulated proteins, including phosphoglycerate mutase and phosphopyruvate hydratase, as well as down-regulated proteins such as glyceraldehyde-3-phosphate dehydrogenase and fructose-bisphosphate aldolase, not only directly or indirectly affected a variety of metabolic processes, but were specifically closely related to glycolysis and glycometabolism. Overall, this study showed that among the related metabolic pathways, differential protein changes in glycometabolism pathways may have the greatest impact on metabolic processes. The research results discussed herein can provide theoretical support for the industrial application of microwave drying and deep processing of sorghum.

  • One-step method for improving the stability of coconut milk emulsion and keeping its flavor based on dynamic high-pressure microfluidization Original Article

    DENG, Limei; LIU, Yujia; ZHANG, Shuyan; LI, Lin; ZHU, Jie; YU, Hongpeng

    Resumo em Inglês:

    Abstract Coconut milk is a traditional subtropical food, but its quality and flavor stability are the biggest challenge for promotion and commercialization. In this study, the effect of dynamic high-pressure microfluidization (DHPM) on texture and flavor properties of coconut milk was investigated under different pressures. The mean particle size decreased from 24.04 ± 1.17 μm (blank sample) to 8.21 ± 0.11 μm, reaching the minimum at 18000 psi. Microfluidization technique has positive effect on the taste of coconut milk, reducing the bitterness value from 13.39 ± 0.23 to 11.50 ± 0.20 (p > 0.05) using electronic tongue; simultaneously, the other tastes were retained. The flavor of coconut milk is less affected by pressure, and the flavor is essentially not lost in the appropriate pressure range. This work provides a new understanding of quality and flavor changes of coconut milk using DHPM in the future processing process.

  • Analysis of structural changes and anti-inflammatory capacity in soybean protein isolates conjugated with anthocyanins Original Article

    WANG, Zhongjiang; LI, Bailiang; WANG, Zengbo; LI, Jian; XING, Lei; ZHOU, Linyi; ZOU, Xiaoshuang; YIN, Hua

    Resumo em Inglês:

    Abstract This study investigated the covalent cross-link at alkaline (pH 9.0) between different concentrations of anthocyanins and soybean protein isolate (SPI). The structure of the product was analyzed by SDS-PAGE, fluorescence spectrum, and circular dichroism. In order to test the effects of SPI on the anti-inflammatory ability of anthocyanins, in vitro inflammatory cell model was set by RAW264.7 cell line. Results showed that fluorescence quenching of soybean protein isolates was static strengthened. The α-helix content of the secondary structure gradually decreased with the content of the β-sheet and random coil increasing. A super molecular weight subunit was observed, and the complex of soybean protein and anthocyanins can markedly reduce the secretion of TNF-α and NO at the dose of 200 μg/mL when the concentration of anthocyanins is greater than 0.167 mg/mL.

  • Antioxidant potential of extruded snacks enriched with hyper-protein quinoa flour and vegetable extracts Original Article

    ACOSTA, Diego Fernando Roa; GÓMEZ, Jesús Eduardo Bravo; DUQUE, Jose Fernando Solanilla; GALINDEZ, Jaminton Zamir Zuñiga; CRUZ, Jordan Alexis Martínez

    Resumo em Inglês:

    Abstract To account for the global trend towards a healthier diet, in recent years the snack market has grown substantially, with a demand for products that are more beneficial to consumers' health. Extruded snacks from a mixture of cereals, quinoa, and corn, with and without the addition of vegetables were used. Snacks made from a mixture of rice flour and quinoa high protein flour (HHP) supplied by SEGALCO S.A.S., (Popayán, Colombia) were studied. Thus, the use of sources of phenolic compounds such as Beet, Broccoli, Avocado, and Spinach, combined with sources of protein such as quinoa, can increase the nutritional quality of snack products. A combination of cereals and vegetables can produce nutrient-rich products. In this paper, phenolic compounds (given in mg AGE/g sample d.b.) and antioxidant capacity were determined using ABTS•+, DPPH and FRAP (in mg AEAC /g sample d.b.). The highest content of phenolic compounds was found in Spinach 4% and HHP snacks (5.7 ± 0.3 and 3.5 ± 0.2 AGE/g sample d.b., respectively). Kale (2%) and Beet (4%) snacks showed a significant increase in antioxidant capacity using the ABTS•+ method. The antioxidant capacity determined using the DPPH method increased significantly in snacks made from Beet (4%), Broccoli (4%), Avocado (4%), and Spinach (4%). Using FRAP, the antioxidant capacity showed a significant increase in Kale snacks (2%) and a significant decrease in Spinach snacks (4%). In conclusion, snacks with an elevated antioxidant potential can be produced from vegetables such as kale, which can be an alternative for the food industry to develop healthier products and satisfy market trends.

  • An analysis of probiotic bacteria's ability to produce biological preservatives and the determination of their minimal inhibitory concentrations Original Article

    ABDELBASSET, Walid Kamal; NAMBI, Gopal; ELKHOLI, Safaa Mostafa; EID, Marwa Mahmoud; ALRAWAILI, Saud Mashi; MAHMOUD, Mustafa Zuhair

    Resumo em Inglês:

    Abstract Food safety is enhanced by the use of antimicrobials that prevent or delay spoilage and ensure widespread use of pesticides with drawbacks such as increased costs, concerns about food residues and toxins. This study evaluated the production capacity of antimicrobial proteins by two Enterococcus strains (Enterococcus faecalis and Enterococcus hirae). After the cultures of Enterococcus faecalis and Enterococcus hirae in BHI agar medium, the antimicrobial compounds of the strains were purified by dialyzing, and the amount of produced protein was determined by a Lowry test. Further, SDS-PAGE electrophoresis was used to estimate molecular weight. The well-diffusion method was used to test the antimicrobial properties of the compounds studied. Before and after dialysis, factors related to protein activity were determined. Additionally, compounds were evaluated for their minimum inhibitory concentrations. The results show that the most antimicrobial effect of antimicrobial species on the Bacillus cereus and more antimicrobial effects on the hirae species on Staphylococcus aureus.

  • The role of infrared waves in increasing the quality of food products Original Article

    ABDELBASSET, Walid Kamal; ALRAWAILI, Saud Mashi; ELKHOLI, Safaa Mostafa; EID, Marwa Mahmoud; ABD-ELGHANY, Amr Adel; MAHMOUD, Mustafa Zuhair

    Resumo em Inglês:

    Abstract Infrared waves have found a special place in the food industry as one of the new sources of heat production. Infrared heating technology transfers large amounts of energy to the environment or material being processed in a short time. Also improves the quality of the product and makes the product produced by this method have a higher quality than the product produced by traditional methods. Applying modern methods of heating food achieves high-quality processed products and also reduces energy consumption. One of these methods is infrared heating, which can replace many other processes in the industry as an effective method in food processing. Infrared heating has many advantages over conventional heating in similar conditions, including reduced heating time, uniform heating, high heat transfer coefficient, reduced quality loss, significant energy savings, and environmental friendliness. This paper investigates heating using infrared radiation at temperatures of 55, 65, 75, and 85 °C, and its effect on pumpkin drying. The studied parameters include moisture ratio, drying rate, effective diffusion coefficient, and activation energy. According to the results, with increasing temperature from 55 to 85 °C, the drying time decreases by about 60%, and the effective diffusion coefficient has increased by 140%.

  • Determination of the antioxidant and mineral contents of raspberry varieties Original Article

    SHOUKAT, Shehla; MAHMUDIONO, Trias; AL-SHAWI, Sarmad Ghazi; ABDELBASSET, Walid Kamal; YASIN, Ghulam; SHICHIYAKH, Rustem Adamovich; ISWANTO, Acim Heri; KADHIM, Abed Jawad; KADHIM, Mustafa Mohammed; AL–REKABY, Heba Qassim

    Resumo em Inglês:

    Abstract Humans maintain their health by consuming a variety of vegetables and fruits that contain antioxidants, both enzymatic and no enzymatic. Raspberry is one of the most diverse genus of true dicotyledonous plants, which includes 12 subspecies and about 429 species. Raspberry fruit is rich in antioxidant compounds, especially polyphenols. Two species of raspberry were studied to determine the amount of antioxidants and phenolic and flavonoid compounds in their fruits at three different stages of fruit ripening immature, semi-ripe and mature. Natural samples of Rubus idaeus and Rubus strigosus were collected. In this study, the fruit extracts of two species were stored at -23 °C for about six months. Free radical cleansing and Ferric reducing antioxidant power methods were used to determine the antioxidant activities of the extracts. The antioxidant activity of both methods revealed a higher mean value in extracts from fully matured fruits compared with immature and semi-ripe fruits. The results showed that the antioxidant activity of Rubus strigosus is 9%, 10%, and 8% higher than Rubus idaeus in the stages of immature, semi-ripe, and full maturity, respectively.

  • Investigation of parameters in restaurant food waste for use as poultry rations Original Article

    GARNIDA, Yudi; RUDIANSYAH, Mohammad; YASIN, Ghulam; MAHMUDIONO, Trias; KADHIM, Abed Jawad; SHARMA, Sandhir; HUSSEIN, Hussein Ali; SHICHIYAKH, Rustem Adamovich; ABDELBASSET, Walid Kamal; ISWANTO, Acim Heri

    Resumo em Inglês:

    Abstract One way to use food industry wastes is to feed the livestock and poultry. Applying appropriate management methods for the optimal use of agricultural waste in the preparation of livestock and poultry feed increases productivity and reduces damage to agricultural and conversion industries and the use of new resources in animal and poultry feed. In this paper, in order to investigate the possibility of recycling food waste as poultry feed, the waste produced in a restaurant has been used. The parameters of fat percentage were measured using Soxhlet extractor, percentage of dry matter using the oven, percentage of protein in it using Kjeldahl method, and also the percentage of calcium and phosphorus with the standard beard. Comparing them with the usual diet used in poultry feed shows that the average values ​​of calcium, protein, and fat content of food waste are 0.14%, 5.65%, 7.34% higher than the average diet of poultry, respectively. Also, the average amount of phosphorus and dry matter of food waste is 0.48% and 60% less than the average diet of poultry, respectively.

  • Effect of ginsenoside Rg3 on proliferation and apoptosis of 786-0 cells and AktmTORSTAT3 signaling in renal carcinoma Original Article

    LI, Hongwei; WANG, Tong; CUI, Wei; GAO, Zhan; CHE, Zi

    Resumo em Inglês:

    Abstract Surgery is currently the major approach treating kidney cancer, which is insensitive to chemo-/radio-therapy. However, due to the limitation of current diagnostic technique, certain number of patients has lost the opportunity of surgery. Therefore the searching for novel effective treatment approach is of critical importance. Ginsenoside Rg3 can inhibit proliferation and induce apoptosis of various tumor cells. It effect in kidney cancer, however, is still lacked. This study thus treated kidney cancer cell line 786-O with ginsenoside Rg3 to illustrate its effect on cell proliferation and apoptosis, and investigated possible mechanism.Gradient concentrations of ginsenoside Rg3 was used to treat 786-O cells, whose proliferation was measured by CCK8 assay. The apoptotic rate was quantified using flow cytometry. Western blotting was used to measure protein expression levels of p-Akt, p-mTOR and p-STAT3. Ginsenoside Rg3 significantly inhibited proliferation of kidney cancer cell 786-O in a dose- and time-dependent manner: higher concentration and longer treatment time caused more significant inhibition on cell proliferation. Similar patterns also occurred for the induction for cell apoptosis by ginsenoside Rg3. The expression levels of p-Akt, p-mTOR and p-STAT3, however, were decreased with higher dosages of ginsenoside Rg3, and were negatively correlated with apoptotic ratio. Ginsenoside Rg3 can exert anti-tumor role via inducing apoptosis and inhibiting proliferation of 786-O cells, possibly via the blocking of Akt/mTOR/STAT3 pathway.

  • Expression and correlation of cycde-2 protein and nuclear factor kB in serum of patients with papillary thyroid carcinoma Original Article

    LI, Yuanjing; WEN, Xing; WU, Jie; XIANG, Debing; QUAN, Jin

    Resumo em Inglês:

    Abstract To determine the clinical prediction role of the serum level of cyclooxygenase-2 (COX-2) and nuclear factor-κB (NF-κB) in papillary thyroid carcinoma (PTC) patients. 60 cases of PTC from February 2015 to May 2017 were collected to perform retrospective analysis and 10 patients with normal thyroid function were included as control group. We detected two immune factors: COX-2 and NF-κB in serum and analyse its relation to disease-free survival, overall survival, clinicopathological of PTC. COX-2 expression was associated with tumor tissue grade (p = 0.029), which was more abundant in III or IV stage (p = 0.087) patients. Relative to control group, PTC patients exhibited low NF-κB level. Survival analysis showed that the total survival time and disease-free survival time of low NF-κB level was shorter than that of control group (p < 0.05). Low COX-2 expression was associated with highly differentiated tumors (p = 0.015). However, COX-2 expression exerted little link with tumor grade, type, recurrent, age and clinical stage of PTC (p > 0.05).Further, regression analysis showed COX-2 and NF-κB expression is a risk factor for PTC, affecting prognosis. PTC patients exhibited low COX-2 and NF-κB expression, proving to correlate with the PTC development.

  • Effects of lipoproteins on yolk microstructure in duck, quail, goose, pigeon, and chicken eggs Artigo Original

    ZHANG, Ruiqi; LI, Xinghua; FAN, Cuidie; NING, Zhonghua

    Resumo em Inglês:

    Abstract Poultry eggs are among the most important protein and nutrient sources in human diets. There are considerable differences in the evolutionary processes of different species. Therefore, we evaluated the differences and correlations among the microstructure, low-density lipoprotein (LDL) level, and high-density lipoprotein (HDL) level in duck, quail, goose, pigeon, dwarf chicken, ShanDong chicken, Rhode Island Red, and HeTian DaHei chicken eggs. The egg microstructures were polygonal, compact, and granular and showed no evidence of cross-linking. There was a significant variation among the eight poultry egg types in terms of yolk particle size (3829.34-10373.25 μm2), LDL level (0.023-0.048 mmol/l), and HDL level (3.39-7.98 mg/g). There were also significant differences among the chicken species in terms of yolk particle size (4070.87-8139.48 μm2), LDL level (0.028-0.047 mmol/l), and HDL level (3.57-7.98 mg/g). The yolk granules of local chicken breeds were smaller than those of typical egg-laying chickens. The LDL level weakly correlated with the size of egg yolk (r = 0.24)l there was a very weak correlation between HDL level and yolk particle size (r = 0.008). This study provides a theoretical basis for variations in the taste of eggs from different poultry species and sub-species.

  • Exposure assessment of selected pesticide residues using occurrence data in foods and serum samples in Pakistan Original Article

    FAZAL, Ambreen; ISMAIL, Amir; NAEEM, Iqra; OLIVEIRA, Carlos A. F.; SHAUKAT, Sohail; SALEEM, Muhammad Usman; SAIMA, Shehzadi; NASIR, Usama; ALAM, Arooj; ASLAM, Zahid; ASLAM, Rashida

    Resumo em Inglês:

    Abstract Pesticides have emerged as a global threat to human health, especially in developing countries. In this study, we examined nine major types of pesticide residues in the food commodities (8 groups) and serum samples (n = 80) of people living in the region of Southern-Punjab, Pakistan. Pesticide residues quantification was performed using gas chromatograph coupled with electron capture detector (GC-ECD). The estimated daily intakes of the selected pesticide residues through consumption of food were also calculated. The concentration of analyzed pesticide residues in food was found below the EU maximum permissible limits except for α-HCH, and β-HCH. The highest risk of cancer was found to be associated with the consumption of HCHs contaminated cereals than other products. The incidence rate of pesticide residues in the serum samples of studied subjects was 96.25%. Pearson correlation test showed no significant correlation between thyroid hormone levels of the studied population group and the analyzed pesticide residues in the food commodities (p>0.05). Findings of this study indicate that people of Southern-Punjab, Pakistan are exposed to pesticides via food chain although non-significant health implications were recorded, the levels of a few pesticides need to be curtailed.

  • Quality characteristics of sponge cakes made of rice flour under different preservation conditions Original Article

    LI, Wang

    Resumo em Inglês:

    Abstract In this study, indica rice flour was used as raw material to substitute 100% (w/w) of low-gluten flour to make sponge cake (IRSC). The effect of different packaging atmospheres and temperatures on the characteristics of IRSC quality was investigated in a series of storage tests for six weeks. Quality prediction models were built based on Pearson correlation analysis and stepwise regression analysis on quality indicators of IRSC. Results showed that in the process of preservation, the moisture content, water activity (Aw), springiness and resilience evidently decreased, but the hardness and adhesiveness significantly increased. The aging and degradation rate of IRSCs stored at 37 °C was notably faster than when stored at 25 °C, where it had a higher Aw, a lower hardness, a better springiness and resilience of more than 14 days. Nitrogen-filled packaging and a 25 °C storage had a synergizing effect on maintaining good quality and extending the shelf-life of IRSCs for nearly 10 days.

  • Mulberry leaf polysaccharide extracted by response surface methodolog suppresses the proliferation, invasion and migration of MCF-7 breast cancer cells Original Article

    FENG, Fan; HU, Ping; TAO, Xingkui

    Resumo em Inglês:

    Abstract Breast cancer with highly heterogeneous characteristics is the main cause of cancer deaths in women all over the world. Chemotherapy-assisted diet therapy has become an effective way to improve the quality of life of cancer patients. Currently numerous dietary components have been found to inhibit the molecular events and signalling pathways associated with various stages of breast cancer development, but the dietary components extraction and its regulation mechanism were long-term and complex. In this study, low-temperature ultrasonic-assisted method was used to extract MLP, and through employing the Design-Expert software, the optimal conditions for MLP extraction were ultrasonic power 179.34 W, ultrasonic time 13.92 min, and ratio (v/w, mL/g) of water to raw material 23.55. Subsequent experiments evaluated the antioxidant activity of mulberry leaf polysaccharide and found that it has obvious ability to scavenge DPPH free radicals. Interestingly, the extracted MLP could inhibit the cell viability, migration and invasion of breast cancer cells in vitro. Therefore, we suggested MLP could been used as an antioxidant supplement that contains these micronutrients for cancer patients or used to develop anti-oxidant functional health food for breast cancer patients.

  • Effect of heat-moisture treatment on physicochemical properties and digestive characteristics of sweet potato flour Original Article

    ZHANG, Xiunan; JIA, Yajuan; ZENG, Jie; LI, Guanglei

    Resumo em Inglês:

    Abstract In the present study, the effects of heat-moisture treatment (HMT) on the structural properties, physicochemical properties and in vitro digestibility of sweet potato flour were investigated. Moisture mass fractions of samples were set as 20%, 25%, 30% or 35%, and treated at 110 °C for 4 h. Gelatinization characteristics, short-range order, double helix structure, crystallinity and digestive characteristics were studied by test of pasting and thermal, analysis of X-ray diffraction spectra, infrared spectra and in vitro digestion test. The results showed that the structural characteristics of the sweet potato flour with different moisture concentrations were quite different. The viscosity, breakdown value and setback value of HMT-sweet potato flour were all lower than those of the original flour. The content of rapidly digestible starch (RDS) decreased, while the contents of slowly digestible starch (SDS) and resistant starch (RS) increased after HMT. The results showed that HMT-25 had good cold and heat stability, low pasting viscosity and high contents of SDS and RS.

  • Probing a best suited brown rice cultivar for the development of extrudates with special reference to Physico-chemical, microstructure and sensory evaluation Original Article

    MURTAZA, Ghulam; HUMA, Nuzhat; SHARIF, Mian Kamran; ZIA, Muhammad Anjum

    Resumo em Inglês:

    Abstract Seven Pakistani brown rice cultivars (KS-282, SB, C-9, SUPRI, PK-386, IRRI-9 and IRRI-6) were investigated as an alternative raw material to develop directly expanded extrudates. Results indicated that bulk density remained constant in all rice cultivars, whereas SUPRI presented a higher length-breadth (LB) ratio and lower thousand kernel weight and starch content than other cultivars. Amylose content was higher in KS-282, C-9 and IRRI-9 and lowest in SB. SUPRI rice extrudates produced optimum expansion and crispiness with reduced hardness, piece and bulk density. Scanning electron micrographs showed more cell pockets and evenness in porosity per unit area in SUPRI brown rice extrudates, indicating more porous and crispier extrudates. It is also evidenced from the micrographs that cavities were evenly distributed and less ruptured in SUPRI brown rice. Consequently, SUPRI extrudates exhibited better microstructure, crispiness (No. of peaks 9), and porosity (0.838 ± 0.009) along with minimum piece density (0.038 ± 0.001 g/cm3) and hardness (17.85 ± 1.05 N). Conclusively, low amylose rice cultivar (SUPRI) perform better as substitute raw material for extrudates development.

  • Fluidized bed drying characteristics of moringa leaves and the effects of drying on macronutrients Original Article

    HASIZAH, Andi; DJALAL, Muspirah; MOCHTAR, Andi Amijoyo; SALENGKE, Salengke

    Resumo em Inglês:

    Abstract Moringa oleifera is an important source of nutrients and phytochemicals with beneficial bioactive properties. However, its availability must be improved through processing to transform it into storage-stable products. One of the most important processing steps is drying. The aims of this study were to investigate drying behaviour of moringa leaves under fluidized bed drying conditions and the effects of fluidized bed drying at 35, 45, 55, and 65 oC on nutritional contents of dried moringa leaves. The parameters measured were moisture contents during drying, crude protein, crude fat, crude fibre, ash, and carbohydrate. Results of chemical analysis revealed that the effects of drying on these nutrients can be significant. Moisture content of moringa leaves decreased linearly with time at the early stage of drying and became non-linear after the moisture content dropped to about 60-70% dry basis. Drying process occurred mostly in the constant rate period at low temperature and in the falling rate period at high temperature and drying behavior of moringa leaves can be best fitted using Page model. The effective moisture diffusivity during falling rate period were 4.86 x 10-13 m2/s at 35 oC, 5.70 x 10-13 m2/s at 45oC, 1.07 x 10-12 m2/s at 55oC, 1.44 x 10-12 m2/s at 65 oC.

  • Evaluation and survey of nutrition and sensory quality in domestic and foreign milk sold in China Original Article

    CAI, Honghao; JIANG, Ju; LIU, Miaofang; DU, Jiaying; NI, Hui

    Resumo em Inglês:

    Abstract Consumer choice of milk commonly lacks a scientific basis, and consumers are often unable to obtain the most suitable milk for themselves. As far as know, data profile has not been used to investigate and compare the quality of domestic and foreign milk in Chinese market. Therefore in the current study, we compared the quality of 112 domestic brands and 48 foreign brands using independent samples t-test, correlation analysis, multivariate linear regression analysis, principal component analysis and sensory analysis. In addition, a questionnaire survey was conducted to understand the factors affecting consumers' purchase intention. The results show the contents of protein, calcium and fat in domestic milk were lower than those in foreign milk, whereas domestic milk achieved a higher 50 percentile score in the sensory analysis, but the principal component analysis showed no obvious difference in sensory quality between domestic and foreign milk. The correlation analysis results revealed that the price of domestic milk was strongly positively correlated with protein and fat. Multivariate linear regression analysis showed that protein has significant and positive impact on the price. The questionnaire survey revealed that protein, calcium and fat were the most important nutrients consumers sought to obtain through drinking milk.

  • Selected lactobacilli strains inhibit inflammation in LPS-induced RAW264.7 macrophages by suppressing the TLR4-mediated NF-κB and MAPKs activation Original Article

    SHI, Jialu; LI, Huizhen; LIANG, Shengnan; EVIVIE, Smith Etareri; HUO, Guicheng; LI, Bailiang; LIU, Fei

    Resumo em Inglês:

    Abstract Probiotics are known to provide the host with immune-modulatory effects, which is widely used for the treatment of inflammatory bowel disease (IBD), diarrhea, and ulcers.Lactobacillus acidophilus KLDS 1.0901, Lactobacillus helveticus KLDS 1.8701, and Lactobacillus plantarum KLDS 1.0318 were isolated from Chinese fermented dairy food with antibacterial activity, antioxidant activity, and immunomodulatory activity, respectively. This study evaluated the anti-inflammatory potential of the tested strains in LPS (Lipopolysaccharide)-induced RAW264.7 cells. The results showed that all tested strains could inhibit the mRNA expression of iNOS and COX-2 and reduce the concentration of NO and PGE2 production. Furthermore, all tested strains markedly reduced proinflammatory cytokines' production (TNF-α, IL-1β, and IL-6). Moreover, these results may be associated with inhibiting TLR4-mediated NF-κB and MAPKs signaling pathway activation. These results indicated that L. acidophilus KLDS 1.0901, L. helveticus KLDS 1.8701, and L. plantarum KLDS 1.0318 possesses an anti-inflammatory potential and provide a molecular basis regarding the development of functional probiotic products.

  • Isolation, purification and bioactivity of ACE inhibitory peptides from peach kernel protein enzymatic hydrolysate Original Article

    WANG, Le; LI, Anping; ZHONG, Zhengchang; TANG, Yumei; LI, Dongyang; XIAO, Jianping

    Resumo em Inglês:

    Abstract Peaches mainly produced in China are a source of food-derived proteins, but much of it is wasted. To make full use of the peaches and peaches related resources, we extracted proteins, including albumin, globulin, gliadin, and glutelin, from defatted Tibet wild peach kernels using Osborne method to study their angiotensin I-converting enzyme (ACE) inhibiting activity, which is an active ingredient for hypertension treatment. The different enzymatic products of these extracts were further separated by ultrafiltration membranes and reversed phase high-performance liquid chromatography (RP-HPLC). The component K2 originated from globulin hydrolysate by alcalase treatment showed the highest ACE inhibiting activity (IC50 0.78 mg/mL). Through further analyzing the Mass spectrometry results of K2 and searching the BIOEP database, the specific dipeptide AH (consisted of Ala and His) has been identified as the ACE inhibitory peptide, providing a potential for using Tibet peach kernel-derived peptides as an ingredient in functional food to control hypertension.

  • Risk of Bacillus cereus contamination in cooked rice Original Article

    ALBARIDI, Najla

    Resumo em Inglês:

    Abstract Rice is prone to contamination with Bacillus cereus which causes food poisoning. The aim of this study was to investigate the presence of Bacillus cereus in cooked and uncooked rice. A total of forty samples of rice were collected from local supermarkets and tested before and after cooking for the presence of B. cereus. Half of the uncooked rice samples were B. cereus positive. In contrast B. cereus was not detected in the cooked samples when they were immediately examined for the presence of B. cereus. Storing the cooked sample at room temperature (25 °C) for twelve hours, however, gave the spores the chance to grow, and two samples showed bacterial growth higher than 1×103 Cfu/g. The D-value of B. cereus ATCC 14579 spores was found to be 2.7, 1.55, 1.35, 1.2 and 0.6 min at 80, 85, 90, 95, and 100 °C respectively. The Z-value was 9 °C. The level of bacterial growth was below the limits but it was sufficient to suggest that cooked rice should be routinely checked for B. cereus to control bacterial contamination and reheating should reach 80 °C to insure the safety.

  • Biological activities and chemical profile of Hericium erinaceus mycelium cultivated on mixed red and white jasmine rice Original Article

    DARMASIWI, Sari; ARAMSIRIRUJIWET, Yaovapa; KIMKONG, Ingorn

    Resumo em Inglês:

    Abstract Functional foods have received considerable attention due to their numerous health benefits. Lion's mane mushroom (Hericium erinaceus) is a functional food source that contains bioactive compounds of medicinal importance. The main aim of this study was to explore antimicrobial and anticancer activities and identify bioactive compounds of H. erinaceus mycelia cultivated on mixed red and white jasmine rice (HMR) with the aid of solid-state fermentation (SSF). The HMR extract and its fractions were analyzed for antibacterial activity via disc diffusion and minimum inhibitory concentration (MIC) assays and anticancer activity against cervical cancer (HeLa) examined with the [3-(4,5-dimethylthiazol-2-yl)-5-(3-carboxymethoxyphenyl)-2-(4-sulfophenyl)-2H-tetrazolium] (MTS) assay. Chemical profiles were analyzed using gas chromatography-mass spectrometry (GC-MS). Our results showed that the lipophilic fraction (LF2) had antibacterial activity against P. mirabilis (MIC = 250 µg/mL). LF2 is primarily composed of fatty acid derivatives with antibacterial components, including nonanoic acid, 2-dodecen-1-yl(-) succinic anhydride, linoleic acid ethyl ester, 3,4-dimethylbenzoic acid, and lauryl acetate. However, all HMR fractions displayed relatively weak anticancer activity (IC50 > 100 µg/mL). Our collective findings support the potential utility of H. erinaceus mycelium cultivated on mixed red and white jasmine rice as an antibacterial agent.

  • Listeria monocytogenes: challenges of microbiological control of food in Brazil Original Article

    COSTA, Paula Vasconcelos; NASCIMENTO, Janaína dos Santos; COSTA, Leonardo Emanuel de Oliveira; FERREIRA, Paula Bernadete de Moura; BRANDÃO, Marcelo Luiz Lima

    Resumo em Inglês:

    Abstract Listeria monocytogenes is a gram-positive bacterium that can survive in food production environments and food products. This microorganism is associated with listeriosis, a serious infection caused by the consumption of contaminated food. The aim of this study was to conduct an integrative literature review on the regulation of L. monocytogenes in food in Brazil, its occurrence and methodologies used for identification in studies published from 2001 to 2021, and the epidemiological surveillance of cases of infection. The current regulations for L. monocytogenes prohibit ready-to-eat foods of more than 102 per gram or milliliter. Officially, only two cases of outbreaks have been identified in the Epidemiological Surveillance of Foodborne Diseases system; however, the circulation of L. monocytogenes was observed in foods of different origins, with occurrence ranging from 3.1 to 48.7. The most commonly used identification method was ISO 11290. The isolation and identification methods for this pathogen are expensive and laborious, making it difficult to implement these methodologies in many laboratories. This scenario contributes to the underreporting of cases of listeriosis and therefore represents a risk for the population that is exposed to potentially contaminated food.

  • Determination and assessment of the most potent precursors of advanced glycation end products in baklava and Turkish delight by HPLC Original Article

    UĞUR, Halime; GÖRÜNMEK, Mihraç; ÇATAK, Jale; EFE, Esra; ÖZGÜR, Bahtiyar; DUMAN, Sabire; YAMAN, Mustafa

    Resumo em Inglês:

    Abstract This study aims to investigate the glyoxal (GO), and methylglyoxal (MGO), and the effect of the types of sugar components on GO and MGO formation in Turkish delight and baklava. The values of GO and MGO ranged from 326 to 1842 µg/100 g, and from 31 to 517 µg/100 g in Turkish delight, respectively. The values of GO and MGO in baklava ranged from 344 to 815 µg/100 g, and between 19 and 358 µg/100 g, respectively. One of the baklava samples may contained high fructose corn syrup (HCFS) given the presence of significantly higher amount of MGO than that of other samples. Increased sugar concentration, processing time, storage, and HCFS in Turkish delight and baklava may affect the GO and MGO formations. Longer storage time may influence the increase of MGO formation in Turkish delight. Therefore, these products should be consumed less or formulated with agents that reduce AGEs.

  • Screening and characterization of active herbal extracts and components stimulating human beta defensing (hBD-3) expression from HaCaT cells Original Article

    LEE, Songmi; CHOI, Yu-Min; YIM, Soon-Ho

    Resumo em Inglês:

    Abstract Various antimicrobial peptides play important roles as barrier function against bacteria and as innate host immunity. Several major studies have shown reduced expression of human beta defensin (hBD-3) in atopic dermatitis, highlighting the importance of hBD-3. In course of our search for hBD-3 stimulatory herbal souces and biologically active components, we screened 400 oriental herbal extracts using a range of real-time PCRs in the human keratinocyte cell line, HaCaT cells. We found that only six herbal extracts from Rubi Fructus, Lysimachiae Foenumgraeci Herba, Ailanthi Radicis Cortex, Galla Rhois, Peucedani Radix and Albizziae Cortex showed significant hBD-3 stimulatory effects. Although it did not have antimicrobial activity due to the low cytotoxic effect of Ailanthi Radicis Cortex, we further identified hBD-3-stimulating active ingredient in this extract. Efficient activity profiling based on HPLC was performed to identify active components from the extract of Ailanthi Radicis Cortex, and an hBD-3 stimulatory quassinoid component, ailanthone was identified by spectroscopic analysis. The present results show that Ailanthi Radicis Cortex and ailanthone have the potential to stimulate the expression of hBD-3 in HaCaT cells. These findings suggest new possibilities to control bacterial over-colonization found in atopic dermatitis using hBD-3 stimulatory herbal sources and ailanthone.

  • Effects of two different selenium fertilizers on accumulation of selenium and heavy metals in rice grains in field trials Original Article

    LIU, Menglan; CAO, Wenlei; GAO, Peng; ZHAO, Jianhua; MUHAMMAD, Usamayounas; NI, Shen; ZHOU, Yuanyuan; WANG, Shuai; PEI, Feng; ZHANG, Zezhou; YUAN, Linxi; WANG, Zhangmin; CUI, Ao; CHEN, Zongxiang; FENG, Zhiming; HU, Keming; CHEN, Hongqi; ZUO, Shimin

    Resumo em Inglês:

    Abstract Selenium (Se) is a nutritionally important micronutrient for humans. The use of Se fertilizers is often the most feasible approach to precisely increase Se contents in rice grains, but the effects of common commercial Se fertilizers on producing Se-rich rice remain to be investigated. In this study, we compared the effects of liquid and granular Se fertilizers on the accumulation of Se and heavy metals in rice grains of four different varieties in field. Results showed that Se accumulation in rice grains was affected by the form of fertilizers, applied concentrations of Se fertilizers, and rice varieties. Liquid fertilizer displayed significantly higher Se transfer efficiency than granular fertilizer, whereas the granular fertilizer had a slightly higher effect on organic Se accumulation. More than 95.5% Se in grains were organic Se, with selenomethionine (SeMet) being the dominant one. The proportion of organic selenocysteine (SeCys2) in grains was significantly higher in treatments with liquid fertilizer. Both forms of fertilizers significantly reduced the accumulation of cadmium, lead, and arsenic. Collectively, our study provides a reference for producing Se-rich rice in a more competitive manner in practice.

  • Inhibition of LPS-induced expression of iNOS and COX-2 on extracts of Acanthopanax leucorrhizus (Oliv.) Harms stems Original Article

    LUO, Jiao; LIU, Xiang-qian; LEE, Geon-ho; YOOK, Chang-soo

    Resumo em Inglês:

    Abstract Acanthopanax leucorrhizus is an endemic medicinal plant growing abundantly in the northwest region of China. The roots and stem barks have been widely used to treat rheumatism, numbness, contracture, quadriplegia, hemiplegia, traumatic injury, edema, and itchy skin, although the anti-inflammatory effects of the extracts of A. leucorrhizus have not been assessed until now. To investigate the anti-inflammatory effects on macrophages of various extracts from A. leucorrhizus stems, alterations in the inducible nitric oxide synthase (iNOS)-mediated cyclooxygenase-2 (COX-2) expression and inflammatory cytokine production were measured in lipopolysaccharide (LPS)-activated RAW264.7 cells. Briefly, the dichloromethane extract prepared from stems of A. leucorrhizus (ALSDC) effectively inhibited NO production in LPS-stimulated cells and significantly reduced the production of pro-inflammatory cytokines IL-6 and TNF-α at a dose of 40 µg/mL. We also confirmed a dose-dependent and significant inhibition of iNOS and COX-2 protein expression. In conclusion, ALSDC exerted strong inhibitory effect on the expression of iNOS and COX-2 protein in LPS-induced RAW 264.7 macrophages and these results provide strong evidence to suggest that ALSDC may be considered as an important candidate for the treatment of inflammatory-related diseases in the future.

  • Physicochemical and organoleptic profile of the native fine aroma cocoa from northeastern area of Peru Original Article

    GUTIERREZ, Eliana ALVIÁREZ; CAETANO, Aline Camila; HOYOS, Yhosep RAMIREZ; SANTOS, Milagros GRANDA; ESPINOZA, Santos LEIVA

    Resumo em Inglês:

    Abstract Peru is one of the main cocoa exporters worldwide, being the Amazonas region home of the native fine aroma cocoa (CNFA). The objective of this work was to evaluate the physicochemical and organoleptic properties of the CNFA grown in Utcubamba province, Amazonas. The cocoa samples were collected in four areas (Cajaruro, Naranjos Alto, Llunchicate, and La Palma) in which farmers carry out the same postharvest handling practices. Samples underwent a six-day fermentation process and dried in full sun. The physical and chemical parameters of dried beans were evaluated. Then, chocolate pastes were evaluated through a sensory test. We found that the CNFA beans presented optimal physical characteristics to be used at an industrial level. In terms of chemical parameters there was no difference between the percentage of fat. The Cajaruro and Llunchicate samples had lower acidity values and adequate pH, which reflected on their greater acceptance in the sensory test. Therefore, CNFA beans from the Amazonas region, Peru, can be used as raw material to produce gourmet chocolates.

  • Effects of heating method and refrigerating time on nutritional quality and digestive characteristics of refrigerated Chinese steamed bread Original Article

    XIE, Dongdong; LEI, Yanan; SUN, Yingqi

    Resumo em Inglês:

    Abstract Two re-heating methods and different refrigerating time were carried to compare the re-heating stored, refrigerated bread quality. Compared with the natural thawed steamed, sensory properties of re-heating bread were significantly improved, steam method improved moisture content while that re-heated by microwave decreased, the secondary structure of protein was significantly affected by re-heating. Rapidly digestible starch (RDS) content in bread re-heated by steam and by microwave decreased significantly, compared with fresh bread. With the storage time increasing, the sensory quality of bread showed a downward trend after being re-heated by steam; water content increased and then decreased; β-turn decreased gradually, while random coil increased gradually; starch aging showed a trend of gradual enhancement. RDS content and protein digestibility decreased gradually. Nutritional quality of the bread re-heated by steam was better than that by microwave, optimum cold storage time for the bread re-heated by steam should be no more than 24 h.

  • Construction and in vitro digestibility evaluation of a novel human milk fat substitute rich in structured triglycerides Original Article

    ZENG, Guibing; TIAN, Wenran; ZENG, Zheling; YAN, Xianghui; YU, Ping; GONG, Deming; WANG, Jun

    Resumo em Inglês:

    Abstract The infants who cannot be breastfeed need to obtain energy and nutrition from other sources, such as formula. In this study, a human milk fat substitute (HMFS) rich in structured triglycerides (STG) and with a variety of fatty acids was prepared by one-step transesterification reaction. The optimum conditions for the lipase-catalyzed transesterification between basa catfish oil solid fraction, Cinnamomum camphora seed kernel oil, linseed oil, microbial oil and algae oil were studied and the in vitro digestibility of the constructed HMFS was investigated. Under the optimal conditions, the obtained HMFS contained 58.86% STG and 39.73% sn-2 palmitic acid (PA). Fatty acid composition analysis showed that HMFS was composed of capric acid (Ca), lauric acid (La), oleic acid (O), linoleic acid (L), linolenic acid (Ln), arachidonic acid (ARA) and docosahexaenoic acid (DHA). LC-MS/MS analysis found that 142 new triglycerides were generated, such as Ca-P-ARA, Ca-P-Ln, La-P-ARA, La-P-L and P-O-ARA. Moreover, compared with physical mixture (PM), HMFS had better melting and crystallization temperature and the fatty acid release rate of HMFS was significantly improved. These results suggested that HMFS may have a great application in infant food as a nutritional ingredient.

  • Fabrication and characterization of curcumin loaded ovalbumin nanocarriers and bioactive properties Original Article

    AKMAN, Perihan Kubra; BOZKURT, Fatih; TORNUK, Fatih

    Resumo em Inglês:

    Abstract In this study, curcumin loaded ovalbumin nanoparticles (CONPs) were fabricated at optimized processing conditions and compared with the neat ONPs. The particles were characterized for molecular, thermal, antimicrobial, and antioxidant properties. The particle size values varied from 45.64 nm to 138.14 nm and the encapsulation efficiency of the CONP was 24%. SEM images indicated that ONPs and CONPs had spherical shapes and the particle diameters and size distributions were in accordance with the DLS measurement results. Fabrication of CONPs provided better (P < 0.05) inhibition on test pathogens as compared to pure curcumin, which demonstrates that particle size reduction of curcumin positively influenced its antibacterial efficiency. It was also clear that nanoencapsulation of curcumin significantly (P < 0.05) increased its antioxidant activity, suggesting that the curcumin/ovalbumin nanoencapsules could achieve similar antioxidant effect at much lower curcumin concentrations. FTIR results showed that curcumin was entrapped inside the ovalbumin nanocarriers successfully. According to DSC measurements, the melting temperature of ovalbumin did not change by curcumin encapsulation. In conclusion, the results suggested that ONPs could be an available carrier for encapsulation of curcumin at nano scale and had the potential to be used in the food industry and other bioactive delivery systems.

  • Evaluate the effect of licorice on anti-liver fibrosis: a systematic review and meta-analysis Original Article

    CHEN, Li-Ping; WU, Xiao-Qian; ZHANG, Zi-Li; WANG, Ling; ZHANG, Feng; ZHENG, Shi-Zhong; KONG, De-Song

    Resumo em Inglês:

    Abstract To investigate the effect of licorice on anti-liver fibrosis actions, we present systematic review and meta-analysis via systematic literature between 2010 and 2020 from the electronic databases, PubMed, Cochrane Library, Embase, ISI. A software program (Endnote X8) has been utilized for managing the electronic titles. Searches were performed with mesh terms. Mean differences between two groups (Glycyrrhizic acid and control group) with 95% confidence interval (CI), fixed effect model and Inverse-variance method were calculated. Random effects were used to deal with potential heterogeneity and I2 showed heterogeneity. The Meta analysis and forest plots have been evaluated with the Stata V16. A total of 184 potentially relevant titles and abstracts were found during the electronic and manual search. Finally, a total of four publications fulfilled the inclusion criteria required for this systematic review. TGF-β1 mRNA expression significantly decreased following Glycyrrhizic acid relative to the control group and Glycyrrhizic acid significantly decreased expression of TGF-β1 mRNA, which was about 2.90 times that in the control group. Mean difference between Glycyrrhizic acid and control group was -18.12 U/L (MD, -18.12 U/L 95% CI 30.02 U/L, -6.22 U/L. P = 0.00). Glycyrrhizic acid reduced TGF-β1, Smads mRNAs, hypdroxyproline, alanine aminotransferase.

  • Study on mechanism of starch phase transtion in wheat with different moisture content Original Article

    SU, Lei; XIANG, Fengjuan; QIN, Renbing; FANG, Zhanxiang; ZENG, Jie; LI, Guanglei

    Resumo em Inglês:

    Abstract Using Bainong 365 wheat starch as raw material, starch samples were preheated in a RVA to simulate DSC heating profiles. The thermodynamic properties, long-range orderliness, short-range orderliness, and structure of wheat starch were determined by DSC, XRD, FTIR, LF-NMR and SEM to explore the phase transformation mechanism of Bainong 365 wheat starch at different water contents. The results show that at different moisture contents, when the endothermic transition temperature of starch samples determined by DSC was reached or exceeded, the enthalpy of starch was 0, all free water was converted into uneasy flowing water and bound water, and the surface structure of starch was severely damaged. At this time, starch was completely gelatinized, but the short-range and long-range ordered structures of starch determined by FTIR and XRD still existed and gradually decreased with increasing temperature. Therefore, it was concluded that the temperature range of the starch endothermic transition does not represent the temperature range of complete gelation of starch, and the structure destroyed by complete gelation of starch may not be simple short-range and long-range ordered molecular structures.

  • Survivability of probiotic strains, Lactobacillus fermentum CECT 5716 and Lactobacillus acidophilus DSM 20079 in grape juice and physico-chemical properties of the juice during refrigerated storage Original Article

    GUMUS, Sumeyye; DEMIRCI, Ahmet Sükrü

    Resumo em Inglês:

    Abstract In this study, non-fermented probiotic grape juices were produced with the inoculation of two different strains of lactic acid bacteria (Lactobacillus fermentum CECT 5716 and Lactobacillus acidophilus DSM 20079) separately. The viability of probiotic microorganisms, as well as the grape juices’ physicochemical properties were evaluated throughout 21 days of storage at 4 °C. In grape juice, both strains had similar survival rates, and viable cell counts remained above the recommended therapeutic minimum (107 CFU mL-1) throughout the monitored storage time. Both of the probiotic samples showed a drop in pH, total phenolic content and viscosity during storage, as well as an increase in acidity. The values of lightness, redness, and yellowness in grape juice containing L. acidophilus DSM 20079 were reduced over cold storage period; otherwise, color characteristics for the control and sample with added L. fermentum CECT 5716 were maintained. This study showed that grape juice is an effective vehicle for delivering the Lactobacillus strains studied, with their probiotic activity remaining for 21 days at 4 oC, making it a probiotic beverage alternative for non-dairy product users. Furthermore, L. fermentum CECT 5716 can be more suitable due to its maintenance of color properties in grape juice over the storage.

  • Effect of strain, sex and process parameters on water to protein ratio of chicken cuts Original Article

    BRUZAMARELLO, Franciele Oliveira; BALLEN, Sandra Cristina; STEFFENS, Clarice; VALDUGA, Eunice; STEFFENS, Juliana; JUNGES, Alexander; ZENI, Jamile; BACKES, Geciane Toniazzo; CANSIAN, Rogério Luis

    Resumo em Inglês:

    Abstract To keep up with chicken meat demand, genetic improvement, field performance, and technological processes have been sought. However, some consequences of this are already being observed, such as constant divergences in physicochemical parameters of in nature chicken cuts, since legislation has not been revised at the same speed. Thus, this work aimed to evaluate water content, protein and water content/protein ratio (W/P) for different conditions (slaughter, lineage, sex, and processing) and compliance with current legislation (Brazilian and European). Breast and half breast, drumstick and thigh cuts of in nature chicken were assessed. A significant difference was found in sex, with lower values in the females. Chickens have water content levels higher than those required by Brazilian legislation. In the different cuts evaluated, discrepancies were observed in relation to legislation. There was no compliance with W/P ratio to European legislation, where incompatibility approached 26.67% for skinless breast, 6.67% for breast and half chest and 64.44% for thigh and drumstick. The results reinforce the need for continuity of studies that support the revision of current legislation, clarifications regarding the calculations used to determine the established standards and clarifications of the collection and analysis methodologies currently employed.

  • Microbiological study of the effect of a dielectric barrier discharge interaction on processed orange juices exposed to the environment Original Article

    OCAÑA DE JESÚS, Rosa Laura; IBÁÑEZ, Ana Tarin Gutiérrez; PUEBLA, Itzel Rojas; DÍAZ, Aarón Gómez; ROMERO, Pedro Guillermo Reyes; SÁNCHEZ, Josefina Vergara; SEGUNDO, Cesar Torres; VALENCIA, Horacio Martínez

    Resumo em Inglês:

    Abstract Non-pasteurized juices may contain microorganisms that cause spoilage and public health problems. Owing to their physical properties, dielectric barrier discharge plasmas show high efficiency in the inactivation of microorganisms; in this study, coliforms, Escherichia coli and Salmonella spp. were identified in samples of orange juice collected from street stalls. Microbiological inactivation in orange juice was analyzed using the Weibull model. Using optical emission spectroscopy, the oxidant particles responsible for the inactivation of bacteria are observed. The 200 mL samples were treated for 2.5, 3.5, 5.0, and 6.0 min using a plasma with electrical power of 40 W. It was observed that for aerobic mesophilic, the colony-forming units were reduced from 4.47 to 1.00 Log; for coliforms, from 4.00 to 1.00 Log; and for yeast, from 4.75 to 3.18 Log. The evaluated physicochemical parameters indicate that there are no significant changes in the properties of the juice; therefore, the interaction process with dielectric barrier discharge is a technique that has viability in the inactivation of microorganisms and offers an alternative for the food industry in treating juices.

  • Assessment of antioxidant activities of HeukHarang a novel Korean Lectuca sativa L. Original Article

    JANG, Seo Woo; KIM, Yong-Dae; LEE, Songmi; YIM, Soon-Ho

    Resumo em Inglês:

    Abstract In this study, antioxidant activities of HeukHarang a novel Korean Lectuca sativa L.extracts compair with Red skirt lettuce. The highest total polyphenol contents was 60% ethanol extracts of HeukHarang and total flavonoid contents was 40% ethanol extracts, 84.70 ± 0.11 mg TAE/10 g DW and 63.82 ± 0.09 mg QE/10 g DW, respectively. The highest FRAP activity and PMA were 60% and 80% ethanol extracts of heuharang, 1,876.3 ± 0.01 mM TEAC/10 g DW and 26.2 ± 0.0 mM AAEAC/10 g DW, respectively. Radical scavenging activity also HeukHarang ethanol extracts was higher than Red skirt lettuce. The highest ORAC value was 76.0 ± 0.43 mM TEAC/10 g DWthehd, 100% ethanol extracts of HeukHarang. As a result, the all antioxidant activities of Heuhalang ethanol extracts were higher than that of Red skirt lettuce as a control.

  • Effect of storage and recipe on bioactive substance composition in bakery products made from a variety of colored wheats Original Article

    DOLEŽELOVÁ, Jana; KRÁL, Martin; POSPIECH, Matej; TREMLOVÁ, Bohuslava; VYHNÁNEK, Tomáš; WALCZYCKA, Maria; FLORKIEWICZ, Adam

    Resumo em Inglês:

    Abstract Currently exist different colored wheat varieties which have various effect on bakery product. The aim of this study was to increase the nutritional value of biscuits by adding colored whole grain wheat (Koniny and Skorpion). The study compared biscuits made of colored wheat baked according to four recipes and evaluated the effect of storing biscuits in the refrigerator and in the warehouse. Polyphenols (TPC), antioxidant activity (FRAP), dry matter, fiber and sensory profile were determined in biscuits during a six-month storage period. Color wheat biscuits baked within this study showed a higher content of polyphenols and antioxidant activity than the control. The highest antioxidant activity was in biscuits from Konini variety (colored wheat). The results show that the antioxidant activity in the refrigerator decreased in the range of 58 to 37% depending on the variety. The smallest decrease of polyphenol compounds occurred during storage in warehouse compare to the refrigerator. The highest amount of fiber was found in the Konini variety and the lowest amount was observed in control variety. Sensory analysis showed that the overall acceptability of color wheat biscuits was slightly higher than control biscuits.

  • Evaluation of uniformity of physical and texture quality in manufacture of gluten-free noodles using single-screw extruders: a case study on local SMEs in Subang district-Indonesia Original Article

    KUMALASARI, Rima; SHOLICHAH, Enny; HARYANTO, Aidil; HANIFAH, Umi; MAYASTI, Nur Kartika Indah; YUNIAR, Annisa Dwi

    Resumo em Inglês:

    Abstract In the production of gluten-free noodles by using a single screw extruder, cooking is done at two consecutive stages. Initially, the dough of gluten-free formula is steamed manually at certain times and temperatures. During extrusion, the pre-cooked dough is re-cooked inside the extruder barrel. The purpose of this study was to evaluate the properties of gluten-free noodle (color, texture profile) produced from different production batches (batch 1 to 6) of two different single screw extruders (A: capacity 24 kg/hr, B: capacity 12 kg/hr) by using a single factor completely random design. The results showed that steaming process in batch cause intermitten time for extrusion and affected some non-uniform properties of the gluten-free noodles produced by the two extruders. The two extruders produced noodles with distinctive properties. The noodles from extruder A exhibited the hardness (average 26,925.14 ± 2,355.74gf) and adhesiveness (-7.66 ± 6.41 gs). The noodles of extruder B showed the elongation (157.91 ± 39.67%) and cohesiveness (0.91 ± 0.02).

  • In vitro antioxidant potential and phytochemical profiling of Melastoma malabathricum leaf water extract Original Article

    LESTARI, Oke Anandika; PALUPI, Nurheni Sri; SETIYONO, Agus; KUSNANDAR, Feri; YULIANA, Nancy Dewi

    Resumo em Inglês:

    AbstractMelastoma malabathricum is one of the medicinal plants plated in West Kalimantan, Indonesia. Its leaves extraction using organic solvents revealed bioactive compounds and antioxidant activity. However, the antioxidant activity, toxicity, and chemical profile of water extract of M. malabathricum leaves are still unknown. This study aimed to determine extraction conditions that provide water extract of M. malabathricum with the highest antioxidant activity and the lowest toxicity. The extraction conditions were conducted at different water temperatures (25 ± 2 ºC and 90 ± 2 ºC), concentrations (10 and 5 g leaves/100 mL water), and extraction time (15, 30, and 45 minutes). Data analysis was performed by one-way ANOVA followed by Duncan's test (p < 0.05). The result showed that M. malabathricum leaves of 5g/100 mL extracted with hot water (90 ± 2 ºC) for 15 minutes showed the highest antioxidant activity (IC50 2.13 ± 19.20 ppm), which was higher than vitamin C (IC50 4.32 ± 0.16 ppm), and low toxicity (LC50 333.06 ± 99.45 ppm). Six compounds namely, 4-O-caffeoylquinic acid, quercimeritin, digiprolactone, 3-O-trans-coumaroylquinic acid, norbergenin, and arteamisinin were identified for the first time in the water extract of M. malabathricum leaves. These compounds, individually or extracted from other ingredients, have previously been reported to have antioxidant activity.

  • Termitomyces mushroom extracts and its biological activities Original Article

    NHI, Nguyen Thi Ngoc; KHANG, Do Tan; DUNG, Tran Nhan

    Resumo em Inglês:

    Abstract Termitomyces mushrooms are affluent in bioactive components contributing to their therapeutic properties. This study aimed to investigate the antioxidant, antibacterial, antifungal activities and the toxicity of Termitomyces extracts. Termitomyces mushrooms were collected from the South of Vietnam, separated into different parts, air-dried, ground into powder, and extracted with methanol and ethanol at a divergent temperature of evaporation. Termitomyces mycelial biomass extract was discovered to be efficient in scavenging the free radicals through DPPH assay. The extract exhibited potent efficacy against Gram-negative (Escherichia coli, Pseudomonas aeruginosa, and Salmonella typhimurium) and Gram-positive (Bacillus cereus, Staphylococcus aureus) bacteria along with Candida albicans fungus applying the disc-diffusion method. Termitomyces extract underwent in vitro and in vivo experiments revealed no toxicity. The Termitomyces mycelial biomass extract is a potential source in developing novel antioxidant, antibacterial and antifungal agents.

  • A novel process to separate the eggshell membranes and eggshells via flash evaporation Original Article

    CHI, Yuan; LIU, Ruihong; LIN, Mengmeng; CHI, Yujie

    Resumo em Inglês:

    Abstract Eggshell membrane is a kind of cheap, abundant resources with great potential utilization value. A variety of active ingredients in it can be used as raw materials for medicine, light industry and other industries. At present, soluble protein, collagen, keratin, sialic acid, hyaluronic acid and antimicrobial protein have been successfully extracted from eggshell membrane and exploited in various fields. This study aimed to separate the eggshell membrane for fully exploiting the potential utilization value of the eggshell, and reduce the amount of waste discharged, which is conducive to protecting the ecological environment on which we depend. In order to reduce energy consumption of eggshell membrane separation, separate eggshell membranes from eggshells by flash evaporation was investigated. The flash separation conditions were optimized considering three independent variables at three different levels by response surface methodology. The results showed that the processing parameters of separating eggshell membranes and eggshells with flash evaporation were 1.0 Mpa pressure, 45% moisture content, and 5 mm eggshells’ particle size. Under these conditions, the separation rate was 69.16%. Therefore, flash separation can be a promising approach for separating eggshells and eggshell membranes.

  • Antioxidant and prooxidant activities of phenolic acids commonly existed in vegetables and their relationship with structures Original Article

    GAO, Qingchao; LI, Yi; LI, Yahui; ZHANG, Zhiyong; LIANG, Ying

    Resumo em Inglês:

    Abstract Phenolic acids existed in many agricultural products especially in vegetables and considered as important natural antioxidants. Eleven phenolic acids existed commonly in vegetables were chosen to assess the antioxidant activities using DPPH·, ·ABTS+, ·O2-, and ·OH scavenging assays, as well as ferric reducing power and β-carotene bleaching assays. The results showed that caffeic and protocatechuic acid with simple dihydroxylation structures have the best antioxidant activities, while p-Hydroxybenzoic and p-Coumaric acid with mono hydroxylation structures have the lowest antioxidant activities in most assays. The antioxidant activity of caffeic acid was higher than protocatechuic acid and ferulic acid higher than isoferulic acid may be due to the substituents and the position of substituents on the benzene ring. Antioxidant activities of caftaric, chicoric and chlorogenic acid and its derivates with complex dihydroxylation structures were high relatively among phenolic acids. The different concentration ranges of phenolic acids were obtained based on the quantitative relationship between antioxidant or prooxidant activities and sample concentrations. The prooxidant effect of phenolic acids was rarely observed in the present study. The results were conducive to further research on potential biological activities of vegetables.

  • Metabolome and transcriptome sequencing analysis reveals anthocyanins in the red flowers of black locust (Robinia pseudoacacia L.) Original Article

    ZHANG, Yanzhao; LU, Xi; JIA, Linglan; JIN, Huanhuan; CHENG, Yanwei

    Resumo em Inglês:

    Abstract Black locust (Robinia pseudoacacia L.) flowers display a white or red color. The white flowers are a popular food in Chinese markets, while the red flowers have high ornamental value. In this study, combined analysis of the transcriptome and flavonoid metabolome was performed to investigate the key genes and metabolites involved in flower pigmentation in the red and white flowers of black locust. A total of 308 flavonoid metabolites were identified, and five anthocyanins were significantly higher in the red flowers compared to the white flowers. Transcriptome sequencing yielded about 66 Gb data, from which 53,992 unigenes were assembled. Compared with the white flowers, 1,394 unigenes were up-regulated and 1,201 unigenes were down-regulated in the red flowers. Three anthocyanin structural genes, F3'H, ANS, and 3GT, were significantly up-regulated in the red flowers, representing the key genes for anthocyanin accumulation in the red flowers. Nine MYB and four bHLH genes were up-regulated in the red flowers, representing the candidate genes regulating the anthocyanin pathway. These results provide a theoretical basis for the development of black locust flowers as a food and also provide a foundation for the study of anthocyanin regulation in black locust.

  • Effect of Clerodendranthus spicatus (Thunb.) C. Y. Wu on the exercise ability of D-galactose-induced oxidative aging mice Original Article

    WU, Jianzhong; CHEN, Hongjiang; WANG, Dan; ZHAO, Xin

    Resumo em Inglês:

    Abstract The Clerodendranthus spicatus (Thunb.) C. Y. Wu extract (CSTCYWE) was administered to D-galactose-induced aging mice to investigate the effect and mechanism of CSTCYWE on exercise endurance in aging mice. The effect of CSTCYWE on the improvement of exercise capacity in aging mice was evaluated by detecting serum biochemical indicators, pathological changes in tissues, and expression by qPCR. The composition of CSTCYWE was analyzed by HPLC. The experiment showed that CSTCYWE increased the running time and the exhaustive swimming time of aging mice to improve their exercise endurance. CSTCYWE also reduced the levels of BUN, BLA, and MDA and increased the levels of HG, MG, SOD, and GSH-Px in the serum of aging mice. Pathological observation found that CSTCYWE alleviated the liver and kidney tissue lesions and damage caused by aging. Meanwhile, CSTCYWE could down-regulate the relative mRNA expressions of nNOS, iNOS, TNF-α, and syncytin-1 and up-regulate the relative mRNA expressions of Cu/Zn-SOD, Mn-SOD, and CAT in the mouse liver tissue and skeletal muscle tissue. The results of component analysis showed that CSTCYWE contained caffeic acid, hypericin, isoquercetin, dihydroquercetin, rosmarinic acid, baicalin, luteolin, and baicalein. These active ingredients enable CSTCYWE to act on aging mice and improve their exercise capacity.

  • Incorporation of oat milk with probiotic Lacticaseibacillus casei AP improves the quality of kefir produced from goat milk Original Article

    WULANSARI, Putri Dian; WIDODO,; SUNARTI,; NURLIYANI,

    Resumo em Inglês:

    Abstract In this study, we evaluated the quality of kefir with combined additions of oat milk (8, 12, and 16% w/v) and Lacticaseibacillus casei AP (2 and 4% v/v), and observed the products’ physicochemical characteristics (nutrient content, pH and acidity, viscosity and syneresis, ethanol concentration, and fatty acid profiles), microbiological characteristics (total lactic acid bacteria, total plate count, total probiotic, and total yeast), and sensory characteristics. The result showed that an increasing level of oat milk addition decreased water content and improved viscosity. A combination of 16% oat milk and 4% (v/v) L. casei AP increased the viscosity and water content, and resulted in the highest favorability and acceptability of kefir products. However, the increased concentration of L. casei AP inoculum and oat milk quantity did not affect microbiological qualities. It can be concluded that incorporating 16% oat milk and 4% L. casei AP improves the physical quality and sensory characteristics of kefir products.

  • Antioxidant and antifungal properties of essential oils of oregano (Origanum vulgare) and mint (Mentha arvensis) against Aspergillus flavus and Penicillium commune for use in food preservation Original Article

    ALMEIDA, Priscilla de; BLANCO-PASCUAL, Núria; ROSOLEN, Daiane; CISILOTTO, Julia; CRECZYNSKI-PASA, Tania; LAURINDO, João

    Resumo em Inglês:

    Abstract This study determined the chemical composition and evaluated the antioxidant activity and antifungal properties of essential oils of oregano (Origanum vulgare) and mint (Mentha arvensis) against the fungi Aspergillus flavus and Penicillium commune as possible alternatives for food preservation. The antimicrobial activity of both oils is shown by their minimum inhibitory concentration (4 mg/mL) for oregano oil, and (8 mg/mL) for mint oil, and minimum inhibitory dose (< 110 µl/L) for oregano oil, and (< 1500 µL/L) for mint oil. In addition, both oils presented antioxidant activity superior to 70% at the concentrations of 0.5 mg/mL for oregano oil and 30 mg/mL for mint oil after 360 min of reaction. As a control, the oils were evaluated for their cytotoxic potential using cells in culture and the method based on mitochondrial activity. Both oils were cytotoxic to both cell lines tested, with cells' survival rates less than 20% when in contact with 25 μg/mL of oils concentrations. Overall, the essential oils have activity against Aspergillus flavus and Penicillium commune, and their volatile components expressed high antifungal activity that expands their use for situations in which direct contact with the liquid is undesired. However, both essential oils showed high cytotoxicity.

  • Microbiological and physicochemical characterization of probiotic fermented milk throughout the shelf life under different storage temperatures Original Article

    LACERDA, Sthefany; SANTOS, Marcos Cruz do; MARTINS, Otávio Augusto; PEREIRA, Juliano Gonçalves

    Resumo em Inglês:

    Abstract Probiotics can be defined as viable or inviable microbial cell (vegetative/spore or intact/ruptured) that is potentially healthful to the host. Commonly linked to fermented milk, one of the most popular fermented beverage, due to the greater consumer acceptance of dairy products. However, technical aspects such as inappropriate storage conditions and transport facilities can influence the viability of the microorganisms in these products. Therefore, the aim of this study was to evaluate the microbiological and physicochemical quality of probiotic fermented milk sold in the city of Botucatu/SP during its shelf life, and to determine the effect of different storage temperatures (4 °C and 12 °C), comparing results with the standard limits. For this purpose, four brands of probiotic fermented milk (A, B, C, and D) were analyzed counting lactic acid bacteria and evaluating physicochemical parameters (pH, acidity, proteins, lipids, moisture, and ash). As a result, only brand D did not fit the parameters determined by the technical norms of the Brazilian legislation; the variation in storage temperature, did not show significant influence on the results of the tested parameters.

  • Consumers’ knowledge, practices, and perceptions about conventional and sustainable food packaging Original Article

    CARVALHO, Jessica Santana; OLIVEIRA, Jhenifer de Souza Couto; SÃO JOSÉ, Jackline Freitas Brilhante de

    Resumo em Inglês:

    Abstract The aim of the study is to evaluate consumers' knowledge, practices, and perceptions about conventional and sustainable food packaging. Cross-sectional, descriptive, and exploratory study conducted with consumers in Vitória city, Espírito Santo State, Brazil. A questionnaire was applied to 163 consumers. Regarding the sociodemographic characteristics of the participants, most of them were women, in the age group 18-24 years, did not live with a partner and had individual income. Consumers reported quality as the most important factor taken into consideration at food purchasing time and indicated that always observe the packaging conditions at purchasing time. Most consumers reported that packaging presents a fundamental role in their purchase decision, and they have mentioned also that material’s type influences their decision to purchase a food product. In addition, consumers preferred biodegradable packaging rather than the traditional one, whereas most of them reported to be willing to pay up to 5% more for products if their packaging had lesser environmental impact. Therefore, it appears that consumers evaluate products’ packaging at purchasing time, but lack of information about the material type used for packaging and about its environmental implications is a serious issue that avoids behavior’s changes from taking place.

  • Anti-insecticides activity in cell-lines model of Thunbergia laurifolia leaf extract aiming for functional drink Original Article

    JUNSI, Marasri; SIRIPONGVUTIKORN, Sunisa

    Resumo em Inglês:

    Abstract Thunbergia laurifolia has been used for folklore medicine and consumed as an herbal tea in Thailand ancient times. The aim of this study was to determine the influence of aqueous crude extracts of T. laurifolia leaves on endogenous antioxidant enzyme activity, lipid peroxidation indicated by malondialdehyde (MDA) production, and anti-insecticides property using three types of cells. Murine macrophage (RAW264.7), human embryonic kidney (HEK293), and human hepatocellular carcinoma (HepG2) cells, were treated with crude extract either combined, pre, and post-treatment exposure to chlorpyrifos (CP) and methomyl (MT). Cell viability was determined using MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) test to find out anti-insecticide properties. Results indicated that crude extract increased catalase (CAT) and glutathione peroxidase (GPx) activities while decreasing malondialdehyde (MDA) levels in HEK293 and HepG2 cells and improved cells viability in all cell types induced by CP and MT toxins. The crude extract provided a protection and recovery effect on CP and MT insecticides better than atropine sulfate (AS) standard drug especially in HepG2 and HEK293 cells. Therefore, it was concluded that crude extract can improve antioxidant enzymes level and can be used as anti-insecticides. However, more investigation is needed to play it safe for functional drinks by processing in animal model further.

  • Physical, chemical, and sensory quality of noodles fortification with anchovy (Stolephorus sp.) flour Original Article

    LITAAY, Christina; INDRIATI, Ashri; SRIHARTI,; MAYASTI, Nur Kartika Indah; TRIBOWO, Raden Ismu; ANDRIANA, Yusuf; ANDRIANSYAH, Raden Cecep Erwan

    Resumo em Inglês:

    Abstract Sago starch can be processed into flour and used as an alternative food ingredient to replace wheat flour. The lack of innovation in sago products is due to the very low protein and fat content of sago. Increasing the nutritional value of sago can be done by fortifying anchovies as a source of protein. This study was conducted to determine the effect of anchovy flour fortification on the physical, chemical, and sensory qualities of noodles. The study used a one-factor Completely Randomized Design. The results showed that with increased fortification of anchovy meal, the nutritional content of protein, fat, and noodle ash increased significantly. Rehydration power 34% to 52%, color intensity L* 42,87 to 55,70; redness a+ 1,91 to 2,85; and b+ yellowish 7,19 to 10,39, elongation 214,81 to 294,93. The composition of noodles with 9% anchovy flour fortification can be used to increase the nutritional content of noodles with physical and chemical characteristics, namely 4,08% protein content, 0,38% fat content, and 3,11% ash content. The sensory quality of noodle texture was 3,94; taste 3,32; and fragrance 4,66.

  • Impact of the use of unmalted adjuncts on the rheological properties of beer wort Original Article

    ROSA, Raul Santiago; LANNES, Suzana Caetano da Silva

    Resumo em Inglês:

    Abstract Understanding the behavior of fluids is important in industrial processes of the most varied types. Changes in the composition of the brewing wort can have an impact on the phenomenon of transport of matter, important in the manufacturing as well as in the sensory perception of palatability and dietary characteristics. Changes in viscosity are also of interest to the industry, as this parameter plays an important role in the filtration theory. The present study intended to analize the impact of different brewing inputs on rheological parameters, using the same beer formulation as the basis, the variations being compared to the control. The adjuncts tested were rye, unmalted barley, and sorghum. The analizes were performed in an oscillatory and rotational rheometer, obtaining measurements from three moments of the beer production process. The main results are the differences in the flow curve profiles, showing greater pseudoplasticity when using rye, and that the formation of gel at high shear rates can be a frequent cause of problems in the brewery. This work can contribute to the creation of a methodology that allows maximizing the contents of dietary fibers without compromising the smooth running of the production process.

  • Post-harvest indices and color parameters in beet roots intercropped with lettuce under organic fertilization and population densities Original Article

    GUERRA, Natan Medeiros; SANTOS, Elizangela Cabral dos; BEZERRA NETO, Francisco; LIMA, Jailma Suerda Silva de; Nascimento PORTO, Vania Christina do; Silva LINO, Vitor Abel da; QUEIROGA, Roberto Cleiton Fernandes

    Resumo em Inglês:

    Abstract The objective of this study was to evaluate and estimate the post-harvest indices and color parameters of beet roots in intercropping with lettuce under green manuring with different equitable amounts of M. aegyptia and C. procera biomass (20, 35, 50 and 65 t ha-1 on a dry basis) in diverse population densities of lettuce (150, 200, 250 and 300 thousand plants ha-1), in two cropping seasons in semi-arid environment. The lettuce crop presented the best post-harvest indexes when submitted to fertilization with an amount of M. aegyptia and C. procera biomass of 20 t ha-1 in lettuce population densities between 203 and 300 thousand plants per hectare. The beet crop reached the best indices when it was manured with amounts of the green manures between 20 and 55 t ha-1 and between lettuce population densities of 150 and 300 thousand plants per hectare. The color parameters of purple/red beet roots (well appreciated by the consumers) were obtained in the amounts of green manures between 25 and 65 t ha-1 and between lettuce population densities of 280 and 300 thousand plants per hectare.

  • Astragalus polysaccharide inhibits apoptosis and inflammation to alleviate chronic atrophic gastritis through NF-κB signaling pathway in rats Original Article

    TANG, Zhongbin; WANG, Yi; HUANG, Yan

    Resumo em Inglês:

    Abstract Chronic atrophic gastritis (CAG) is a process of inflammation characterized by injured gastric mucosal epithelium leading to reduction of mucosal glands, often accompanied by intestinal or pseudopyloric metaplasia. Astragalus polysaccharide (APS) is reported to improve gastric mucosal damage and inflammation, but its role in CAG remains elusive. Therefore, we intended to analyze the impact of APS on CAG and its potential mechanism to provide novel insight into the treatment for the disorder. After establishment of CAG model using MNNG method, the rats were administered Vitazyme (200 mg/kg), or low, moderate and high concentration of APS (20, 40, 60 mg/kg), respectively, with healthy rats as controls and some CAG rats untreated. After that, the rat gastric tissues were pathologically examined and ELISA, Western blot analysis and staining were carried out to assess the impact of treatment on inflammation and apoptosis Pathologically, APS treatment alleviated the pathological changes of CAG rats, reducing inflammatory cell infiltration and inflammation. Besides, APS significantly diminished the content of pro-inflammatory factors and decreased the level of gastrointestinal hormones. In the presence of APS, the apoptosis of gastric mucosal cells was inhibited and the p-NF-κB p65 and p-IKKα/β expression was decreased. Collectively, APS could mitigate inflammation and gastric mucosal damage in CAG, as it also suppresses the process of apoptosis and inactivates the NF-κB signaling pathway. In a word, APS treatment improves CAG via NF-κB pathway.

  • Screening of isolated potential probiotic lactic acid bacteria from Sichuan pickle for cholesterol lowering property and triglycerides lowering activity Original Article

    ZHAO, Xingxiu; HU, Rong; HE, Yiguo; LI, Shilu; YANG, Jiao; ZHANG, Jing; ZHOU, Jing; XUE, Taiyin

    Resumo em Inglês:

    Abstract The aim of this study was to isolate lactic acid bacteria (LAB) from Sichuan pickle and to assess their probiotic potential. Total of 66 LAB were isolated from 2 types of Sichuan pickle based on their morphological, physiological, biochemical, and genotypic characteristics. Then, 6 strains (BH6, BH9, BH18, BH46, BH48, BH59) were selected as candidates for further studies. The in vitro experiment showed that the cholesterol degradation rate of 4 strains BH6, BH9, BH59 exceeded 60%. And the triglyceride degradation rate of 3 strains BH6, BH9, BH18 was more than 17%. Out of 6 tested LAB strains, most of them (BH6, BH9, BH18, BH48, BH59) exhibited moderate to high survivability (59%-90%) under high concentration of bile salt (3%) and their survival rate was 72%-95% (BH6,BH18,BH46,BH48,BH59) at low pH conditions. The in vitro experiment showed that all LAB strains inhibited the growth of tested pathogenic microorganisms. Based on the results of presently in vitro experiments, it was concluded that the BH6 isolate had better cholesterol lowering ability (65.36%), triglyceride degradation ability (18.97%), bile salt tolerance and bacteriostatic ability. The potential LAB strain, BH6 was identified as Lactobacillus plantarum by 16S rRNA sequencing. In conclusion, the strain BH6 screened from Sichuan pickle had good ability to degrade cholesterol and triglyceride; and it had better tolerance to acid and bile salt; which also had good bacteriostatic ability. Therefor the strain BH6 has the potential to be used as edible probiotics.

  • Effect of germination time on protein subunits of Lupinus angustifolius L. and its influence on functional properties and protein digestibility Original Article

    MUÑOZ-LLANDES, Ciro Baruchs; GUZMÁN-ORTIZ, Fabiola Araceli; ROMÁN-GUTIÉRREZ, Alma Delia; PALMA-RODRÍGUEZ, Heidi María; CASTRO-ROSAS, Javier; HERNÁNDEZ-SÁNCHEZ, Humberto; ZAMORA-NATERA, Juan Francisco; VARGAS-TORRES, Apolonio

    Resumo em Inglês:

    Abstract The aim of this research was to evaluate the influence of germination in Lupinus angustifolius L. seeds on protein profile, functional properties (FP), protein digestibility, phytic acid concentration and trypsin inhibitory activity, the latter due to its influence on protein digestibility. The germination was development at 26 ºC for 2-7 days. The ungerminated sample showed a protein content of 24.06% that was increased at 3 days of germination. Electrophoretic profile showed that the germination time generates a reduction in the intensity of the bands with molecular weight of 40, 50, 97 and 116 kDa, corresponding to the β and γ-conglutin subunits. At day 7 of germination, the water and oil absorption capacities increased by 146 and 95.23% respectively. The emulsion and foam capacities also increased by 94.04 and 36.24%, respectively. The swelling capacity was reduced by 51.44%. The protein digestibility remained unchanged after germination due to the presence compounds as phytic acid and trypsin inhibitors activity. Three days of germination in Lupinus angustifolius are necessary to observe changes in the FP. Germinated Lupinus angustifolius flours can have multiple applications in the development of food. Germination time will depend specifically on the application, since the FP change with the germination time.

  • The role of fat-producing yeasts in reducing food industry waste Original Article

    HUY, Dinh Tran Ngoc; MAHMUDIONO, Trias; TRUNG, Nguyen Dinh; HACHEM, Kadda; HUSSEIN, Ahmed Remthane; HAFSAN, Hafsan; WIDJAJA, Gunawan; BOKOV, Dmitry; DHAMIJA, Aruna; KADHIM, Mustafa Mohammed

    Resumo em Inglês:

    Abstract Yeasts are widely used as cellular factors in the production of bread and, more recently, various metabolic products such as vitamins, ethanol, citric acid, and lipids. Lipids synthesized by microorganisms are used in the pharmaceutical industry for technical purposes or as feed. The ability of the superior microorganism to grow on the xylose and the amount of fat production in this area were measured under optimal conditions. Xylose is one of the most abundant 5-carbon sugars in nature, and microorganisms that can grow on it are important. In this paper, the effect of different values of ammonium sulfate concentration, glucose concentration, temperature, aeration, incubation time, and pH are investigated. The results showed that with increasing ammonium sulfate concentration, glucose concentration, Incubation time, and pH, values of production of lipids, dry biomass, and percentage of lipid production by dry weight increased. Also, increasing the values of temperature and aeration has reduced the mentioned values. Finally, it can be said that the values for the studied parameters are: Concentration 1 g/L for ammonium sulfate, concentration 100 g/L for glucose, temperature 2 °C, aeration 150 rpm, incubation time 72 h, and pH equal to 6.5.

  • Establishment of a novel pork kidney lavage method and detection of heavy metals and antibiotics Original Article

    LIANG, Zhijuan; TAN, Hailin; LI, Dan; LIANG, Ye; WANG, Liping; CHEN, Yuanbin; NIU, Haitao

    Resumo em Inglês:

    Abstract The effectiveness and feasibility of a pork kidney lavage method to remove heavy metals and antibiotics from fresh pork kidney were investigated. This work provides a basis for the research and development of contaminant-free pork kidney foods. A comparative study was performed on pork kidneys with traditional treatment versus lavage treatment. The contents of Cu, Pb and Hg, 18 sulfonamides, 15 quinolones, ampicillin and cefalexin were detected by FAAS, GF-AAS, AFS and LC-MS/MS. The detection results of heavy metals and antibiotics showed that the content of Cu in pork kidney after lavage was significantly reduced, and antibiotics such as sulfachlorpyridazine and enrofloxacin were not detected. Therefore, lavage is an effective method to remove toxins from fresh pork kidney and can remove heavy metals and antibiotics to the maximum extent, providing a basic guarantee for the production of contaminant-free pork kidney foods.

  • Effects of pre-treatments on drying kinetics and energy consumption, heat-mass transfer coefficients, micro-structure of jujube (Zizyphus jujuba L.) fruit Original Article

    POLATCI, Hakan; TAŞOVA, Muhammed; ŞİN, Bahadır

    Resumo em Inglês:

    Abstract In this study, jujube fruits were investigated effects on drying kinetics and energy consumption (total-specific), heat-mass transfer coefficients, micro-structure of pre-treatments 2% ethyl oleate, 540 W microwave and freeze-thaw + 720 W microwave. Initial moisture of fruit from 0.75 ± 0.2 g (water).g-1 (dry matter) to 0.15 ± 0.1 g (water).g-1 (dry matter). The shortest drying durations were observed in 2% ethyl oleate pre-treated samples. The greatest total power consumption (1.502 kW) was observed in control samples The greatest specific energy consumption (158.98 kW.kg-1) was observed in freeze-thaw pre-treated samples. The effective diffusion values varied between 9.53 x 10-8-5.26 x 10-8 m2.s-1. Lewis and Jena-Das models the best estimated time-dependent moisture ratios in freeze-thaw pre-treated samples. The average speed values was determined between 0.0025-0.0005 (gr db.minute-1) at the beginning of the drying and decreased to about 0.0005 (gr db.minute-1) at the lasting of the drying. The largest mass transfer coefficient value was found depending on the time varied between 1.035 x 10-7-8.256 x 10-12 m.s-1. in the samples dried by dipping into a 2% ethyl oleate solution. The average heat transfer coefficient value is calculated 0.204 W.m2 °C-1. With regard to micro-structure of the dried samples, 2% ethyl oleate pre-treatments yielded the least deformations and had the closest structure to fresh samples.

  • Extraction of total triterpenoids from raspberry fruit and evaluation of their effects on human hepatocellular carcinoma cells Original Article

    LIU, Ying; WU, Min; ZHI, Mingyu; TANG, Ping; KE, Leqin

    Resumo em Inglês:

    Abstract In this study, the total triterpenoids of raspberry fruit (TTRF) were prepared, and their effects on human hepatocellular carcinoma SMMC-7721 cells were investigated. SMMC-7721 cells were treated with TTRF with concentration of 0 (control), 50, 100, 200 and 400 μg/mL, respectively. The cell proliferation, cycle and apoptosis were detected. The reactive oxygen species (ROS) in cells and the expression levels of B-cell lymphoma-2 (Bcl-2) and B-cell lymphoma-2 associated X (Bax) in cells were determined. Results showed that, TTRF could obviously inhibit the proliferation of SMMC-7721 cells, arrest most cells in S and G2/M phases, and promote their apoptosis. In addition, TTRF could increase the ROS level, down-regulate the Bcl-2 protein expression and up-regulate the Bax protein expression in cells. In conclusion, cucurbitacin I has inhibitory effect on growth of SMMC-7721cells. The action mechanism may be related to its increasing ROS level and regulating of Bcl-2 and Bax expression in cells.

  • Fish breaded made with tilapia fillet and inclusion of minced fish derived from salmon processing: nutritional, technological, and sensory properties Original Article

    ALBERGARIA, Francielly Corrêa; COSTA, Mariana Silveira; SCHIASSI, Maria Cecília Evangelista Vasconcelos; LAGO, Amanda Maria Teixeira; TORRES, Luciana Marques; GOMES, Maria Emília de Sousa

    Resumo em Inglês:

    Abstract The fish processing processes generate a large volume of residues, so, an alternative for the use is the production of minced fish (MF). Thus, this study aimed to develop breaded with different concentrations of MF of salmon and tilapia fillet, and to analyze the chemical, physical and microbiological characteristics, as well as to determine the acceptability and purchase intention of the formulations. In technological and nutritional terms, the use of salmon MF in the production of breaded products did not detract from the quality of the final product, indicating a viable alternative for the use of salmon waste.

  • Use of peels in the formulation and acceptance of white pulp pitaya jellies Original Article

    MAGALHÃES, Deniete Soares; MOREIRA, Renata Amato; Pasqual, Moacir; VILAS BOAS, Eduardo Valério de Barros; PIO, Leila Aparecida Salles

    Resumo em Inglês:

    Abstract The generation of agroindustrial waste has become a serious environmental problem, which conflicts with the need for sustainability sought by modern agriculture. An alternative that helps minimizing these effects is the use of residues, such as fruit peel, in food production. The objective of this study was to evaluate the viability of the mesocarp of the white-fleshed red pitaya (Hylocereus undatus) in the preparation of jellies, verifying the influence of different percentages of pulp replacement per mesocarp (0, 20, 40 and 60%) on the physicochemical, microbiological, and sensorial characteristics of the final products. The jellies presented good acceptability among consumers, with the 60% substitution level being the most accepted. Besides the mesocarp not altering the flavor of the jellies, its use increases the attractiveness to the consumer in addition to contributing to cost reduction and environment preservation.

  • Effect of γ-irradiation on the physicochemical and functional properties of rice protein Original Article

    YAO, Gang; GUO, Yanan; CHENG, Tianfu; WANG, Zhongjiang; LI, Bing; XIA, Chunyang; JIANG, Jicheng; ZHANG, Yubao; GUO, Zengwang; ZHAO, Hongtao

    Resumo em Inglês:

    Abstract In this study, rice protein was used as raw material to explore the effects of γ-irradiation treatment doses (0, 0.5, 1, 2, 3, 5 kGy) on the physicochemical properties of rice protein (particle size, zeta potential, secondary structure, scanning electron microscope microstructure), surface hydrophobicity (H0), thermal stability), functional properties (solubility, water and oil retention, emulsification) and sensory quality. The results show that when the γ-irradiation dose is 2 kGy, the average particle size of rice protein is the smallest, the absolute value of the potential is the highest 33.58 mV, the content of β-sheets in the secondary structure is at least 31.16 ± 0.16, and the content of random curl is at most 14.56 ± 0.06, the surface of the microstructure is rough and the degree of pore depression is the deepest, the highest H0 is 160.45 ± 2.98, the minimum denaturation temperature (Td) and enthalpy (△H) are 70.49 ± 0.05 °C and 1.30 ± 0.01 J/g, which shows that γ-irradiation treatment can be significant affect the physicochemical properties of rice protein. When the irradiation dose is 2 kGy, the highest solubility of rice protein is 69.18 ± 1.07%, and the highest water and oil holding capacity are 5.89 ± 0.08 g/g and 3.45 ± 0.04 g/g, respectively. The highest emulsification activity and emulsification stability are 45.65 ± 1.26 m2/g and 208.33 ± 4.79 min, which shows that γ-irradiation treatment can improve the functional properties of protein. When the irradiation dose was less than 5 kGy, the sensory quality of rice protein was not significantly affected. The research results provide a theoretical basis for the deep processing and value-added utilization of rice protein by γ-irradiation technology.

  • Technological characterization and antibacterial activity of Lactococcus lactis subsp. cremoris strains for potential use as starter culture for cheddar cheese manufacture Original Article

    CHENG, Tianfu; WANG, Lin; GUO, Zengwang; LI, Bailiang

    Resumo em Inglês:

    Abstract Several technological applications of Lactococcus lactis are attributed to their high metabolite-secreting abilities. Among these, bacteriocins can be used as food preservatives or additives in cheese manufacture. The objective was to evaluate the technological characteristics and antibacterial activity of 10 Lactococcus lactis isolates from traditional fermented dairy products, including acidifying ability, proteolytic ability, diacetyl production and autolytic activity. L. lactis subsp. cremoris Y14 and Y15 showed significantly (P < 0.05) higher ΔpH than other strains. L. lactis subsp. cremoris Y17 exhibited the highest proteolytic, L. lactis subsp. cremoris Y15 and L. lactis subsp. cremoris Y18 were next in terms of proteolytic activity. All strains possessed the ability of diacetyl production, with the highest production of 10.39 mg/g observed in L. lactis subsp. cremoris Y15. L. lactis subsp. cremoris Y14 had the highest (P < 0.05) autolytic ability (8.96%), followed by L. lactis subsp. cremoris Y15 (8.05%). L. lactis Y15 exhibited discernible antibacterial activity with the largest zone of inhibition diameters (25.56 mm). Based on the above results, L. lactis subsp. cremoris Y15 was selected as the starter to manufacture cheese. There were no significant differences in texture and sensory acceptability of Cheddar cheese manufactured by L. lactis subsp. cremoris Y15 with L. lactis subsp. lactis KLDS4.0325 or commercial starter. L. lactis subsp. cremoris Y15 can be used as a starter to produce Cheddar cheese.

  • Therapeutic value of bone marrow mesenchymal stem cell transplantation incorporated with milrinone on restoring cardiac function Original Article

    ZENG, Liyan; DING, Tianhang; CHEN, Xi; XIA, Ying; YANG, Na; XIAN, Weiwei

    Resumo em Inglês:

    Abstract To explore the potential effect of bone marrow mesenchymal stem cell (BMSCs) transplantation combined with milrinone on the myocardial cell survival and cardiac function in heart failure. After isolation and culture of rat BMSCs and establishment of rat model of heart failure through intraperitoneal injection of adriamycin, the animals were administered with BMSCs through tail vein injection and/or with milrinone through the jugular vein injection. After that, echocardiography and Doppler images were used to evaluate cardiac function, and ELISA determined the milrinone concentration before and after intervention. The expression of myocardial specific proteins GATA-4, Cx43 and cTnI was determined. Compared with other treatments, administration BMSCs combined with milrinone more significantly improved cardiac function (p < 0.05). The BMSCs treatment had similar effect on the heart as milrinone (p > 0.05). The combined treatment obtained significantly increased expression of BNP levels and the highest expression levels of GATA-4, Cx43 and cTnI, compared to the BMSCs group. Combined treatment with BMSCs and milrinone effectively increase the expressions of GATA-4, Cx43, cTnI, and enhances healing of damaged myocardial cells, reducing lung resistance and plasma volume, and heart afterload. This treatment restores systolic and diastolic functions of the heart.

  • Development stage prediction of flat peach by SVR model based on changes in characteristic taste attributes Original Article

    TAN, Fengling; ZHAN, Ping; ZHANG, Yuyu; YU, Bin; TIAN, Honglei; WANG, Peng

    Resumo em Inglês:

    Abstract Prediction of the development stage of flat peach is very important to determine the harvest time and guarantee high quality peach fruit. The objective of this study was to predict the development stage of flat peach by applying the SVR model based on characteristic taste attributes changes. Seven development stages were divided into immaturity stage (F1-F5) and maturity stage (F6-F7) according to PIs analysis. Both human sensory evaluation and electronic tongue showed that sourness and bitterness significantly decreased, while sweetness increased during seven development stages (P < 0.05). PCA result revealed that sourness and sweetness attributes had a high correlation between human sensory evaluation and electronic tongue. HCA classified seven development stages as two clusters, which was consistent with the PIs analysis. Seven development stages of flat peach were accurately predicted by the SVR model and the correct rate (CR) was 93.9%. The mean squared error (MSE) of each evaluation index was around 0.14 and the squared correlation coefficient (SCC) was over 0.99, which indicated the model performed well. This study proved that taste attribute could be used as an index combined with the SVR model to accurately predict the development stage of flat peach.

  • Analysis of spore-forming bacterial contaminants in herbs and spices and evaluation of their heat resistance Original Article

    YEHIA, Hany Mohamed; AL-MASOUD, Abdulrahman Hamad; ELKHADRAGY, Manal Fawzy; SONBOL, Hana; AL-DAGAL, Mosffer Mohamed

    Resumo em Inglês:

    Abstract The antimicrobial activities of certain spices and herbs are well-documented. Herbs and spices are often exposed to bacterial contamination, spore-forming bacteria in particular. The spores introduced during the production process result in a contamination that causes food alteration during storage. The aim of this study was to isolate spore-forming bacteria from commercially available spices and herbs, such as ginger, cinnamon, black pepper, curcumin, saffron, and clove. The API 50 CHB/E medium was used to identify different genera of spore-forming bacteria isolated from samples. We found that these belonged to the genus Bacillus, such as Bacillus cereus, which was isolated from cinnamon, and Bacillus subtilis, and isolated from curcumin and black pepper. The third species belonged to the genus Brevibacillus, Brevibacillus laterosporus, which was isolated from ginger. The D-values (decimal reduction) of each bacterium were determined at 80, 85, 90, 95, and 100 °C. The Z-value was determined for each bacterium. The whole-cell protein profiles of the identified bacteria were determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Since spore-forming bacterial contamination of herbs and spices can occur during their harvest, exsiccation, or through cross-contamination during packaging, we propose different methods for spore elimination.

  • Effects of different storage temperatures on the structure and physicochemical properties of starch in frozen non-fermented dough Original Article

    ZENG, Jingjing; GAO, Haiyan; HUANG, Keqiang; TIAN, Xiaoling; WANG, Zhaojun

    Resumo em Inglês:

    Abstract This study investigated the effects of different storage temperatures on the structure and physicochemical properties of starch in frozen nonfermented dough. The results showed that the water activity and water loss rate of dough samples decreased with decreasing storage temperature. The density of hydrogen protons in the dough sample decreased as well. The freezable water content in dough increased with decreasing freezing temperature. The results showed that with decreasing freezing temperature, the formation and recrystallization of ice crystals in the process of freezing storage resulted in an increase in depressions and holes in wheat starch grains, internal and external damage to starch, and a gradual decrease in the relative crystallinity. The porous surface of starch particles and their loose molecular order structure promote the infiltration of water molecules into the interior of the starch particles. The combination of starch chain and water molecules makes the peak viscosity of starch in the dough gradually rise, but diminishes its stability when heated. Compared with the control group, the starch recovery value increased, and the starch enthalpy value increased gradually. The structure and physicochemical properties of starch in nonfermented dough stored at -12 °C and -18 °C were similar.

  • In vitro and in vivo evaluation of probiotic as immunomodulatory and anti-Campylobacter agent Original Article

    AL-MEGRIN, Wafa Abdullah; YEHIA, Hany Mohamed; KORANY, Shereen Magdy; ALKHATEEB, Mariam Abdulaziz; ALAHDAL, Hadil; SONBOL, Hana; ALKHURIJI, Afrah Fahd; ELKHADRAGY, Manal Fawzy

    Resumo em Inglês:

    Abstract Human campylobacteriosis can be transmitted from animals to human either directly or through contaminated food. So, food safety plays a critical role in preventing the prevalence of food-borne diseases. Probiotics microorganisms are considered one of the most promising new strategies in controlling gastrointestinal tract (GIT) infection. In this study, two probiotic strains Lactobacillus delbrueckii subsp. bulgaricus DSM 20080 and Bifidobacterium bifidum were investigated as anti-Campylobacter agent both in vitro and in vivo. Where they showed elevated antibacterial activity when used as mixed culture with a significant downregulation in the mice intestinal gene expression of IL-1β mRNA and TNF-α mRNA induced by Campylobacter jejuni. Besides, the histopathological investigation of mice intestinal tissue showed great morphological changes in the infected groups with C. jejuni compared with Probiotics treated group that showed healthy intestinal sections with well-defined and enhanced villi. Generally, our findings demonstrate that probiotics have a beneficial and significant effect in the reduction and treatment of destructive effect of C. jejuni on mice gut.

  • Optimization of antioxidant compounds extraction from feijoa (Acca sellowiana berg) residues Original Article

    BURBANO-IPIALES, Lina; VILLOTA-AREVALO, Daniela; MUÑOZ-PAREDES, Juan; OSORIO-MORA, Oswaldo; VALLEJO-CASTILLO, Vladimir

    Resumo em Inglês:

    Abstract Feijoa residues has a high content of bioactive compounds with effective antioxidant activity compared with the content of other fruits. However, these wastes are disposed of without generating added value. Therefore, in order to determine the maximum time to extract the polyphenols (TPC) and flavonoids (TFC) present in the residue, solid-liquid extraction kinetics was performed. Next, in order to find the best conditions for maximizing the simultaneous extraction of TPC and TFC, a central composite design and response surface analysis were proposed. Three independent factors, temperature (ranging from 13.18 to 46.82 °C), solid:liquid ratio (ranging from 1:10 to 1:74 g:mL) and ethanol-water mixture (ranging from 16,36 to 83,64%v/v) were evaluated. The kinetics indicated a maximum extraction time of 90 minutes for TPC with 3,990.02 ± 22.403 mgGAE/100 g FW, and 45 minutes for TFC with 1,219.38 ± 19.24 mgCE/100 g FW. These values are within the range reported by other studies using advanced technology. The optimized extraction conditions were a temperature of 34.5 °C, 1:45 solid-liquid ratio and 39.43% for the solvent. Finally, extract from feijoa residues presented an effective antioxidant activity greater than 50%. Therefore, this residue can be used as a promising source of bioactive compounds with various agro-industrial applications.

  • Optimization of raw material properties of natural starch by food glue based on dry heat method Original Article

    SALMAN, Sadeq; SHARAF, Hussein Kadhim; HUSSEIN, Ahmed Faeq; KHALAF, Najlaa Jasim; ABBAS, Mohammed Khudhair; ANED, Ashham Mohammed; AL-TAIE, Alaa Abdulazeez Turki; JABER, Mustafa Musa

    Resumo em Inglês:

    Abstract Starch is a versatile food component with several industrial applications. Its chemically altered derivatives provide a wide range of high-tech applications in the food and non-food markets. Altered starches are intended to compensate for one or more of native starches' drawbacks, such as decrease of viscosity and hardening ability during processing and preservation, especially at low pH, syneresis, retrogradation properties, and so on. Some of the most frequent modifications used to create starch derivatives include cross-linking, dextrinization, hydroxy alkylation, esterification, and oxidation. The effect of the amount of modified starch, the amount of glycerol, and the drying temperature on the film performance of dry heat modified lotus seed starch were studied. The film performance indexes were optimized by response surface analysis and weighted evaluation function method. The optimal film forming conditions for dry heat modified lotus seed starch was obtained as follows: the amount of modified lotus seed starch was 3.53%, the amount of glycerol was 1.51%, and the drying temperature was 80 °C. This research result will provide theoretical guidance for the industrial production of dry heat-modified lotus seed starch edible film.

  • Characterisation and antioxidant activity of polysaccharide iron (III) complex in Qingzhuan Dark Tea Original Article

    ZHOU, Hongfu; WANG, Ziyao; MA, Huimin; WANG, Shiyue; XIE, Wenjing; CHEN, Yong; XIE, Chen; GUO, Anran; WANG, Cai; ZHENG, Min

    Resumo em Inglês:

    Abstract Anaemia, caused by iron deficiency, is a common disease in some parts of the world. A traditional medicine for treating anaemia resulting from iron deficiency is inorganic iron, which is represented by ferrous sulfate. However, serious irritation to the gastrointestinal tract is one of the side effects caused by inorganic iron. We extracted the tea polysaccharide (TPS) from Qingzhuan Dark Tea and employed a green technology to prepare a polysaccharide–iron [TPS-Fe(III)] complex. We further characterised the structure through thermogravimetric analysis, molecular weight analysis, atomic absorption spectroscopy, Fourier-transform infrared spectroscopy, ultraviolet spectroscopy (UV), 1H nuclear magnetic resonance spectroscopy, scanning electron microscopy, X-ray diffraction analysis, X-ray photoelectron spectroscopy, and atomic mechanics microscopy. We performed a comparative evaluation of the antioxidant properties of the TPS-Fe(III) complex and TPS. The results indicated that the antioxidant activity of the TPS-Fe(III) complex is superior to that of TPS. The scavenging activity was determined using 2,2-diphenyl-1-picrylhydrazyl, hydroxyl, superoxide anion, and 2,2'-azobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity assays and malondialdehyde inhibition assay. The structure of the TPS-Fe(III) complex formed by the complexation of the tea polysaccharide with iron ions was highly stable, which significantly improved its antioxidant activity in vitro. Thus, the TPS-Fe (III) complex can provide additional health benefits compared with other typical non-antioxidant iron nutritional supplements.

  • Separation of γ-oryzanol from immature rice seeds by nanofiltration membrane Original Article

    LI, Dan; ZHANG, Chao; ZHANG, Hui-min; ZHANG, Dong-jie; ZUO, Feng

    Resumo em Inglês:

    Abstract γ-Oryzanol, which is rich in rice seeds, is natural phytonutrition with many functions such as antioxidant. However, γ-oryzanol has a large loss in the traditional processing, resulting in a huge waste of available resources. In this study, the rice seeds highest content of γ-oryzanol during the development of rice seeds was selected and separated processes by nanofiltration. Several nanofiltration membranes were dramatically applied to condensing phytonutrition under 0.5 Mpa pressure and the flux ranged from 5.8 to 7.7 kg•m-2•h-1. The first processing supplied the separation improving ethanol-extraction system enrichment in γ-oryzanol. In the second, refining ethanol-extraction dramatically reduced the content of free fatty acids, while γ-oryzanol in the retention solution was further significantly increased. Moreover, the isolated γ-oryzanol added in the soybean oil, notably improved antioxidant ability of oil. Our founding can be widely used in the functional food manufacturing and also provides as an available method.

  • A preliminary study of environmental risks through the gut matrix: application in an industrial kitchen Original Article

    PINTO, Elaine de Oliveira; AQUINO, Carlos Renato; COSTA, Gisela da; CAMPOS, Larissa; RODRIGUES, Yoly; THODE FILHO, Sergio

    Resumo em Inglês:

    Abstract The lack of effective preventive measures can lead to occupational diseases and accidents at work. For the correct identification and treatment of these risks, the GUT matrix is a tool for prioritizing problems and risks by attributing notes for the aspects of gravity, urgency, and tendency. This work elaborated a particularized matrix for prioritizing the environmental risks raised in a university hospital's industrial kitchen. The work was developed in a Food and Nutrition Unit (FNU) of a University Hospital in Rio de Janeiro-RJ, in the industrial kitchen. Initially, a brainstorming session was held with all those involved to obtain an overview of the health and safety culture in the work environment. Additionally, observational analysis and the weekly verification guide or checklist were performed. The GUT matrix was used as a prioritization tool for identified risk sources. 4 physical, 4 chemical, 6 biological, 6 ergonomics, and 8 accident risks were identified. Therefore, it is concluded that the environmental risks in industrial kitchens are generated most of the time by materials, obsolete equipment or without maintenance, lack of ergonomic study of the workstations, lack of training, and deficit in supervision.

  • Deciphering bacterial community succession patterns and their correlations with physicochemical factors in solid-state fermentation of high-quality jujube vinegar Original Article

    FAN, Ying; MA, Chao; WANG, Rufu

    Resumo em Inglês:

    Abstract Liquid-state fermentation (LSF) with purified microbial strains is predominantly used to produce fruit vinegar, resulting in a bland flavor, poor aroma, and pungent sour aftertaste. Herein, jujube vinegar was produced using the solid-state fermentation (SSF) technology. The results showed that the concentrations of non-volatile acids, total esters, proteins, free amino acids, reducing sugars, and total flavonoids in jujube vinegar produced by SSF (SSFJV) were higher than those in jujube vinegar produced by LSF (LSFJV). Fuzzy mathematical sensory evaluation results showed that SSFJV had ‘excellent’ sensory quality, while LSFJV was of ‘medium’ quality. High-throughput sequencing identified various bacteria involved in the SSF process. Based on bacterial community succession, the SSF process can be divided into four stages, with Staphylococcus, Pediococcus, Lactobacillus, and Acetobacter as the dominant genera, respectively. Spearman’s correlation analyses indicated that specific functional bacteria exhibited positive effects on the levels of non-volatile acids, total esters, proteins, free amino acids, and titratable acidity in the fermentation substrate. The results provide insight into the microbial mechanisms underpinning quality improvement of fruit vinegar by SSF, and support for artificial construction of functional bacterial agents suitable for fruit vinegar brewing.

  • Control of microbial growth and lipid oxidation on beef steak using a cashew nut shell liquid (CNSL)-based edible coating treatment Original Article

    LINO, Larruama Priscylla Fernandes de Vasconcelos; PEREIRA FILHO, José Morais; SOUZA, Marthyna Pereira de; ARAÚJO, Débora Gomes de Sousa; OLIVEIRA, Juliana Paula Felipe de; SILVA FILHO, Edson Cavalcanti da; SILVA, André Leandro da; MAZZETTO, Selma Elaine; OLIVEIRA, Ronaldo Lopes; ROCHA, Karla Nayalle de Souza; MOURA, José Fábio Paulino de; BEZERRA, Leilson Rocha

    Resumo em Inglês:

    Abstract Evaluate of cashew nut shell liquid (alginate-CNSL) on TBARS, physicochemical attributes and microbial growing of beef steak was investigated. Three edible coating treatments were prepared: (1) control (uncoating); (2) sodium alginate coating (no additive); and (3) active coatings of sodium alginate added cashew nut shell liquid (alginate-CNSL) at 1% into. Color indexes and water holding capacity were not affected by coating treatments. The pH of the beef samples from the control treatment increased at storage time, and the beef involved with alginate-CNSL coating maintained a pH stable. Alginate-CNSL coating promoted cooking loss lower after 3rd day of storage. Alginate-CNSL coating promoted a lower shear force decrease compared at control and sodium alginate coating. Alginate-CNSL coating reduced lipid oxidation (TBARS) and microbial growing (mesophiles and psychrophiles counts) in beef compared others treatments. Active coating from CNSL (1%) improved the beef preservation, reducing lipid oxidation and microbial growing, until the 6th day of storage stability.

  • A transcriptomic perspective on the effect of UV irradiation on vitamin C content in pea sprouts Original Article

    XU, Ying-hao; FU, Xin; LU, Ming; WEI, Bao-dong

    Resumo em Inglês:

    Abstract Pea sprouts are derived from sprouted peas and are popular for their high vitamin C and flavonoid content, as well as their rapid growth and ease of production. Enhancing its nutritional value with simple treatments is worth exploring, In the present study, we applied supplemental UV irradiation to pea sprouts and examined various components such as vitamin C and flavonoid substances in the treated pea sprouts. Meanwhile, to investigate the mechanism of action of UV irradiation on pea sprouts, we performed high-throughput RNA sequencing (RNA-Seq) analysis to probe the genome-wide expression profile of pea sprouts under UV irradiation, generating 41.90 Gb of Clean Data, the results were also validated by reverse transcription-polymerase chain reaction (RT-qPCR), and the raw data of sequencing were submitted to the SRA repository. Further transcriptome analysis showed that UV irradiation significantly affected the expression of genes in metabolic pathways, especially those of some key enzymes that affect substance metabolism.

  • Effect of CD20 signaling pathway on lymphoma cell proliferation, invasion and related protein IDO/AHR expression Original Article

    MIAO, Hongxia; SUN, Bingmei; NIU, Airong; ZHANG, Zechuan

    Resumo em Inglês:

    Abstract CD20 is a transmembrane receptor, highly expressed in more than 90% of lymphocytes. Our research aims to probe CD20 signaling pathway in the proliferation, invasion and expression of related proteins IDO/AHR. OCI-Ly3 cells were with CD20 or inhibitor rituximab, and apoptosis, cell cycle, proliferation index (PI) were detected by flow cytometry. Cell invasion and migration detection using Transwell. Western blot detection of IDO/AHR levels. Comparing to blank control group, the percentage of S in the cell cycle of the cells treated with CD20 decreased significantly, and the PI increased significantly. With the extension of the culture time, the S ratio and PI further increased significantly, the cell motility and infiltration ability were significantly enhanced, and the IDO/AHR protein level increased. Inhibition of CD20 signaling pathway (rituximab) can hamper the cells, reduce cell invasion or migration, and the protein expression of IDO/AHR in cells is significantly reduced. Correlation analysis showed that the expression of CD20 and IDO/AHR showed a negative correlation. CD20 take part in the occurrence and development of lymphoma. Its expression mainly regulates the occurrence and development of lymphoma by affecting the proliferation and invasion of lymphoma cells. Our results show that CD20 can mediate IDO/AHR and affect lymphoma. Mechanism research.

  • Extruded snacks enriched with açaí berry: physicochemical properties and bioactive constituents Original Article

    LUCAS, Bárbara Franco; GUELPA, Raffaele; VAIHINGER, Markus; BRUNNER, Thomas; COSTA, Jorge Alberto Vieira; DENKEL, Christoph

    Resumo em Inglês:

    Abstract This work aimed to develop extrudates enriched with açaí and evaluate the effect of this fruit on their physicochemical properties and bioactive constituents of these foods. Rice/corn (2 : 1) extrudates containing 0, 2, 4, and 6% of freeze-dried açaí were prepared using a twin-screw extruder and characterized towards proximate composition, the concentration of anthocyanin and carotenoids, and typical process-related extrudate characteristics. The addition of açaí increased the total anthocyanins (from 0 to 20.1 mg 100 g-1) and total carotenoid content (from 1.6 to 6.2 µg g-1). Açaí enrichment elevated the protein and mineral content by 6.3% and 32.2%, respectively. There was no significant difference between the samples regarding the expansion index. Higher incorporation of açaí resulted in crispier snacks extrudates and high total color difference (ΔE). Therefore, açaí (up to 6%) can be regarded as stable in the extrusion conditions applied and be used in extrudates to enhance their bioactive and nutritional properties, providing color and suitable physical characteristics. Açaí extrudates can serve as an alternative for consumers interested in convenience food with bioactive constituents.

  • Development of a novel microemulsion towards improved stability of Zanthoxylum piasezkii Maxim. oleoresin Original Article

    WU, Naiying; ZHANG, Honglei; GAO, Wei; PENG, Jingwei; QI, Lijun; ZHANG, Jingjing

    Resumo em Inglês:

    Abstract Poor storage stability of Zanthoxylum piasezkii Maxim. oleoresin (Z. piasezkii. oleoresin), a viscous fluid extracted from Zanthoxylum piasezkii Maxim. has limited its utilization in downstream products. The formation of microemulsion (ME) was expected as an ideal protocol for enhanced storage stability of Z. piasezkii. oleoresin, which was developed using polyethylene glycol 400 dioleate (PEG400DO) as surfactant and 1,2-propylene glycol (1,2-PG) as cosurfactant. An improvement in ME area, viscosity, and surface tension was found in one system compared to other formulations, with 37.54% of microemulsion formation area, a viscosity value of 242.17 mPa.s, and surface tension of 29.75 mN/m. This ME consisted of 40 wt% essential oil, 1.59 wt% surfactant mixture (3:1 (m:m) of 1,2-PG and PEG400DO), and 58.41 wt% Z. piasezkii. oleoresin. Additionally, this system exhibits steady performance, demonstrating the potential of a blend of surfactants-based ME as stable system for the utilization of Z. piasezkii. oleoresin as savory flavor.

  • A study on the factors influencing the preservation rate of ascorbic acid in acerola cherry pulp Original Article

    HUANG, Jiaming; YANG, Jinsong; TANG, Kai; YANG, Tianshu; TAN, Haisheng

    Resumo em Inglês:

    Abstract Acerola cherry grows in tropical regions. It contains a large amount of ascorbic acid (up to 4000 mg/100 g) but is not easy to preserve. It is very important to extend the preservation time of acerola cherries and maintain the ascorbic acid. Through single factor experiment and UV spectrophotometric method, the effect of five environmental factors (temperature, pH value, light, air, and metal ion) and four additives (sodium metabisulfite, EDTA, phytic acid and L-cysteine) on the content of ascorbic acid were investigated. Degradation curves of ascorbic acid and dehydroascorbic acid in acerola cherry pulp at 60°C were also explored. The results show that the influence of metal ions and air is far greater than other factors, the antioxidant effect of cysteine is higher than that of the other three additives and the degradation of dehydroascorbic acid occurred preferentially. This research provides theoretical support for the preservation of acerola cherry pulp.

  • Ameliorated effect of Lactobacillus plantarum SCS2 on the oxidative stress in HepG2 cells induced by AFB1 Original Article

    LONG, Lan; MENG, Xiao; SUN, Jiayi; JING, Lin; CHEN, Dayi; YU, Rong

    Resumo em Inglês:

    Abstract Aflatoxin B1 (AFB1), a widespread mycotoxin found in food, poses a significant threat to the food industry and production. The primary target of AFB1 is the liver. Probiotic-mediated antitoxicity has been proposed to overcome aflatoxin toxicity. In the present study, to investigate the protective effects and molecular mechanisms of Lactobacillus plantarum SCS2 (L. plantarum SCS2) against HepG2 cells oxidative stress induced by AFB1. HepG2 cells were cultured and treated with different concentrations of AFB1 (0-10 μmol/L) to induce oxidative stress and L. plantarum SCS2 (total protein, 0.4 mg/mL) was pretreated HepG2 for 2 h and then supplemented with AFB1 (10 μmol/L) for 22 h to observe cellular oxidative stress. The cytotoxicity, reactive oxygen species, malondialdehyde, activities and mRNA expressions of antioxidant enzymes and activation of the Nrf2 signaling pathway were measured. The results showed that AFB1 exposure caused oxidative stress in HepG2. Supplementation of L. plantarum SCS2 prevented AFB1-induced HepG2 cells activity decreased and activated antioxidant enzymes activity by inhibiting Nrf2 over expression. The results of in vitro experiments revealed that L. plantarum SCS2 evidently protected against AFB1-induced oxidative stress.

  • Extraction, preparation, and carboxymethyl of polysaccharide from Lotus root Original Article

    YAN, You-Yu; WANG, Qing; SUN, Luo-Hong; ZHANG, Xi-Feng

    Resumo em Inglês:

    Abstract In this study, we extracted lotus root polysaccharide (LRP) and synthesized carboxymethylated lotus root polysaccharide (CM-LRP) using response surface methodology (RSM). The monosaccharide component of LRP was analyzed by pre-column derivatization high performance liquid chromatography (PCD-HPLC). The polysaccharide was characterized by ultraviolet (UV) spectroscopy scan, Fourier transform infrared spectroscopy (FTIR), circular dichroism spectrometer (CD), and scanning electron microscopy (SEM). It was found that the main monosaccharide component of LRP was glucose, accounting for more than 98% of the total polysaccharide component. RSM analyses revealed that the optimal conditions for CM-LRP synthesis were a reaction duration of 2.22 h, the chloroacetic acid dosage is 2.02 g, and a temperature of 46.87 °C. Under these conditions, the predicted degree of substitution (DS) was determined to be 0.5101. The superoxide anion, ferrous ion and hydroxyl radical antioxidant system were constructed to study the antioxidant activity of LRP and CMLRP. The activity of CMLRP to remove ferrous ions and hydroxyl radicals were significantly stronger than that of LRP, and it also showed a certain concentration-dependent. LRP has a better scavenging ability than CMLRP in scavenging superoxide anion free radicals. Our data revealed that CM-LRP is a promising natural antioxidant with potential value as a food supplement.

  • Probiotic milk drink as adjuvant therapy for the treatment of periodontitis: a randomized clinical trial with 180 days follow-up Original Article

    BILOURO, Fabio Cascardo; ROCHA, Ramon Silva; GUIMARÃES, Jonas Toledo; PIMENTEL, Tatiana Colombo; MAGNANI, Marciane; ESMERINO, Erick Almeida; FREITAS, Monica Queiroz de; SILVA, Marcia Cristina; CRUZ, Adriano Gomes da; CANABARRO, Antonio

    Resumo em Inglês:

    Abstract The effect of probiotic milk drinks associated with non-surgical periodontal therapy (NSPT) in treating periodontitis was evaluated. A double-blind placebo-controlled randomized clinical trial with patients with periodontitis was conducted. Two groups were used: TG (n=15, test group, probiotic milk drink, Lacticaseibacillus casei 01, 8-9 log CFU/mL) and CG (n=15, control group, conventional milk drink). The milk drinks (100 mL) were consumed once a day at breakfast for 15 days. Both groups also received NSPT, supra and subgingival scaling and root planning per quadrant, and oral hygiene instruction. All patients were clinically evaluated after 30, 90, and 180 days of the last NSPT session. Reductions in clinical attachment loss and probing pocket depth were observed at 30 days in both groups, maintained throughout the follow-up. Decreases in visible plaque index (VPI) and bleeding on probing were observed after probiotic milk drink consumption for 30 days, suggesting an effect provided by probiotics in the control of biofilm and inflammation. However, the impact on VPI was not persistent for more than 30 days, demonstrating the need for regular consumption of the probiotic milk drink. In conclusion, probiotic milk drinks may be used as adjuvant therapy to treat periodontitis.

  • Sheep bone collagen peptide ameliorates osteoporosis by regulating RANK/RANKL/OPG signal pathway Original Article

    ZHU, Yixin; JIN, Shuxiu; ZHANG, Ding; DUAN, Zhuo; ZHAO, Donghao; HAN, Keguang; GU, Shaopeng; LI, Tao; HUO, Nairui

    Resumo em Inglês:

    Abstract Sheep bone collagen peptide (SBCP) has attracted attention due to its potential effects on bone health. This study aims to explore the bone protective effect of SBCP in the presence of estrogen deficiency. Ovariectomized (OVX) female rats were given different dose rates (0, 0.68, 2.05, 3.40 g/kg BW) of SBCP for 8 consecutive weeks. At the end of the treatment, the serological indexes and tibial mineral content were measured. The microstructure and morphological changes of femur bones were observed by scanning electron microscopy (SEM) and hematoxylin and eosin (H & E) staining. Femur bones were harvested for determination of expression level of RANK, RANKL, OPG by molecular biological techniques. 3.40 g/kg BW SBCP treatment decreased the PINP and β-CTx levels but increased the tibial calcium and phosphorus contents significantly in estrogen deficient rats. Expression of RANK and RANKL decreased however expression of OPG increased in the bone of estrogen deficient rats which received 3.40 g/kg BW SBCP with greater effects than SBCP-M and SBCP-L treatments. SBCP helps to overcome the adverse effect of estrogen deficiency the bone and thus this nutriment could potentially be used for the treatment and prevention of osteoporosis in postmenopausal women.

  • Study of the dynamic characteristics of the food freezing process using a cryogenic immersion freezing tank Original Article

    LI, Xiao-Yan; YANG, Xiao-Lin; GAI, Ruo-Nan; DONG, Qing-Xin; LI, Li

    Resumo em Inglês:

    Abstract In this work, an immersion freezing system was proposed to shorten the total freezing time and improve the quality of frozen food. The thermal performance of the refrigerant liquid prepared for using in the immersion freezing system was evaluated. A three-dimensional model (3D) was developed to investigate the dynamic characteristics of food freezing process. The effects of the refrigerant liquid inlet flow rate, inlet temperature, total freezing time and freezing rate of chicken breast, velocity and temperature distribution in the immersion freezing system were investigated. In addition, the freezing rates of food using traditional air-blast freezing and the proposed immersion freezing were evaluated. The results showed that the freezing rate of food in immersion freezing was approximately 12.85 times higher than that of the traditional air-blast freezing. When the flow rate increased from 0.11 kg·s-1 to 0.63 kg·s-1, the total freezing time shortened by 36.9%. When the temperature decreased from -25 ºC to -40 ºC, the total freezing time shortened by 35.5%. However, the temperature of the refrigerant liquid should not be too low, which will lead to high viscosity of the liquid, thus resulting in increasing in the overall power consumption of the proposed system.

  • A preliminary study of environmental risks: application of an enteral diet manipulation center Original Article

    COSTA, Gisela Silva da; PINTO, Elaine; AQUINO, Carlos Renato Cortes; CAMPOS, Larissa Dias; RODRIGUES, Yoly Gerpe; THODE FILHO, Sergio

    Resumo em Inglês:

    Abstract The open system enteral diet is a great alternative to nourish patients who cannot eat orally or need a greater caloric/protein intake as an adjuvant in medical treatment. This work aimed to identify and prioritize risks in the processing stages of enteral diets. This research was used as a tool for preliminary risk analysis. Nine risks were identified, six physical and three biological. The risks with the most significant impact were humidity, temperature, and equipment. It was verified that the control and monitoring measures of the sector through a checklist and the Preliminary Risk Analysis were effective in reducing the probability of the occurrence of these risks.

  • Physicochemical and sensory analyses of sequilhos produced with non-conventional food plants: arrowroot, licuri and wild passion fruit shell Original Article

    OLIVEIRA, Carolina Couto Ribas; FEITOSA, Bárbara Reges; SOUZA, Volnei Brito de; TULINI, Fabricio Luiz; MARTINS, Marcos Vidal

    Resumo em Inglês:

    Abstract The presented study aimed to produce sequilhos with Non-Conventional Food Plants (arrowroot and licuri), using different proportions of wild passion fruit shell powder (PFP). These products were analyzed with regards to the proximal composition (ash, moisture, proteins, lipids and dietary fiber) and water activity. The sensory aspects were evaluated by acceptability and purchase intention tests, in which 118 non-trained adult panelists participated of the study. All formulations produced in this study (containing 5, 10 and 15% of PFP) presented higher values for ash and dietary fiber, when compared with the control formulation (without PFP). However, all formulations presented a lower but acceptable performance in sensory analyses when compared with the control formulation, probably due to the flavor and aroma of wild passion fruit shell. Despite of that, the addition of 5 and 10% PFP is still encourage due to the increase of nutrients in the product, and as an strategy to expand and disseminate the knowledge on NCFP.

  • Nutritional evaluation of whey protein hydrolysate: chemical composition, peptide profile, and osmolarity Original Article

    MELNIKOVA, Elena Ivanovna; BOGDANOVA, Ekaterina Viktorovna; KOSHEVAROVA, Irina Borisovna

    Resumo em Inglês:

    Abstract The expediency of processing whey is confirmed by the value of its composition, amount of raw materials, and the possibility of obtaining a wide range of food products and ingredients based on it. The most appropriate technological method for reducing the antigenicity of whey proteins in the food industry is enzymatic hydrolysis. The work aims to study the chemical composition and properties of hydrolysis products of cheese whey UF concentrate with enzyme preparations Promod 439L and Flavorpro 766MDP to determine processing areas of the obtained hydrolysate. At the same time, 65% and 40% of peptide bonds in the antigenic epitopes of β-lactoglobulin and α-lactoalbumin, respectively, were broken without a significant increase in the osmolarity of the food system (291±2 mOsm/dm3 in the hydrolysate). Among the products of proteolysis, short-chain peptides predominate. The resulting product indicates reduced allergenicity and high content of essential amino acids. The resulting hydrolysate can be used in the technology of various dairy products to replace skimmed milk in the preparation of a normalized mixture, manufacture of products for preventive nutrition of people allergic to cow's milk proteins, and as the main ingredient in beverages for sports nutrition.

  • Quality designing and food safety provisioning based on qualimetric forecasting Original Article

    DUNCHENKO, Nina Ivanovna; YANKOVSKAYA, Valentina Sergeevna; VOLOSHINA, Elena Sergeevna; GINZBURG, Marina Alexandrovna; KUPRIY, Anastasia Sergeevna

    Resumo em Inglês:

    Abstract Two interrelated systemic challenges need to be successfully addressed to achieve sustainable, progressive development of processing plants: designing and consistently producing products in demand by customers and ensuring their safety. The solution to this systemic task requires a systemic approach. As such a solution, the author's approach to quality design and food safety based on the qualimetric forecasting and risk qualimetry methodology is proposed in the paper. The key elements of the proposed approach and risk qualimetry are presented. The proposed approach to designing competitive products and ensuring their safety was tested using structured dairy products, particularly milk puddings. The indicators of consumer preferences were revealed; the formula for complex estimation of milk puddings quality was presented; the matrix of consumer preferences with the indication of target indicators values was developed; the regression equations for structural-mechanical indices of milk base quality depending on the mass part of structurizer Tirgo 601 and temperature of model medium heat treatment were obtained. The milk pudding recipe variants were also suggested; the results of consumers' estimation of new product quality and products sold on the market were presented: 94.8% and 89.2%, 82.6%, 88.0%, 88.5%, respectively.

  • Deer apple (Malus trilobata) fruit grown in the Mediterranean region: identification of some components and pomological features Original Article

    DEMİRCAN, Hüseyin; SARIOĞLU, Kemal; SAĞDIÇ, Osman; ÖZKAN, Kübra; KAYACAN, Selma; US, Ahmet Abdullah; ORAL, Rasim Alper

    Resumo em Inglês:

    Abstract Deer apple (Malus trilobata) fruit is present naturally in the Mediterranean region and can be used for many different purposes, such as consuming as fresh and dried fruits, using as herbal tea flavorings, making vinegar, and pickle. Also, it is traditionally used against various health problems like cholesterol, shortness of breath, diabetes, and hypertension. Many researchers have studied some properties of deer apple fruit, such as the ecology of the species, fruit and seed properties, body form, and phenology. In this study, besides pomological properties, the organic acid, phenolic compound, sugar, and aroma composition of the deer apple fruit were determined for the first time. Malic acid (27.5 mg/g) is the most abundant organic acid in deer apple, while fructose (351 mg/g) is the most abundant sugar. It was determined that the deer apple contains various phenolic compounds such as protocatechuic acid, chlorogenic acid, caffeic acid, epicatechin, rutin, and quercetin. Acetic acid, nonanal, hexanal, acetoin, acetaldehyde, n-octanal, hept-2(E)-enal are the most abundant aroma compounds.

  • Comparison of the biochemical properties and enzymatic synthesis of theaflavins by soluble and membrane-bound polyphenol oxidases from tea (Camellia sinensis) leaves Original Article

    LIU, Yang; CHEN, Qincao; LIU, Dechun; YANG, Li; HU, Wei; KUANG, Liuqing; TENG, Jie; LIU, Yong

    Resumo em Inglês:

    Abstract Polyphenol oxidase (PPO) plays a key role in tea processing. It catalyzes the conversion of tea polyphenols into theaflavin and its derivatives. PPO was partially purified and characterized in both its soluble form (sPPO) and membrane-bound form (mPPO) from tea (Camellia sinensis) leaves. Both forms were purified by three-phase partitioning and membrane ultrafiltration. sPPO and mPPO showed high activity against diphenols as substrate and had the highest affinity for catechol and caffeic acid. The optimum temperatures and pH for enzyme activity were different. mPPO was more stable than sPPO in the acidic pH range. Among the chemical inhibitors studied, oxalic acid exerted the highest inhibitory effect on mPPO, whereas EDTA showed the highest inhibitory effect on sPPO. Both sPPO and mPPO showed similar enzymatic synthesis rates in the formation of theaflavin-3'-gallate and theaflavin-3,3'-gallate. At high concentrations of the substrate, the synthesis of theaflavins was inhibited due to the presence of high levels of ester catechins. However, mPPO showed stronger stability against inhibition by ester catechins than sPPO.

  • Research on variation of volatile compounds of Cinnamomum cassia Presl in different processing stage of stewed beef Original Article

    WANG, Li-Mei; CHEN, Qin-yi; ZHONG, Zhen; YI, Yang; HOU, Wen-Fu; WANG, Hong-Xun

    Resumo em Inglês:

    Abstract Spices play an important role in the formation of stewed meat flavor, and it is necessary to establish a rapid detection technology for flavor in stewed meat production. The aim of this work was to discover the variation of volatiles from Cinnamomum cassia Presl in different processing processes and to establish a real-time detection method during processing. The relative content of volatile components of Cinnamomum cassia Presl from powder to extract and from extract to beef was compared in different processes. The volatile compounds were analyzed by headspace sampling and gas chromatography-mass spectrometry (HS-GC-MS). A total of 20 components were detected in the cinnamon powder. In the marinade processing, the most volatile components was detected in marinade when marinating for 1 hour, such as cinnamic acid(4.39%), cinnamaldehyde (46.57%), anethole(8.05%), α-pinene(7.38%), naphthalene,1,2,4a,5,6,8a-hexahydro-4,7-dimethyl-1-(1-methylethyl)-(0.93%), α-muurolene(8.99%), naphthalene,1,2,3,5,6,8a-hexahydro-4,7-dimethyl-1-(1-methylethyl)-,(1S-cis)-(20.31%), naphthalene,1,2,3,4,4a,7-hexahydro-1,6-dimethyl-4-(1-methylethyl)-(3.03%) and α-calacorene(0.35%). In the bittern processing, the flavor components in the bittern when cooking for 15 minutes were the most and 7 components were detected which were cinnnamic acid(3.69%), cinnamaldehyde(70.67%), anethole(4.37%), α-pinene(1.62%), α-muurolene(3.69%), naphthalene,1,2,3,5,6,8a-hexahydro-4,7-dimethyl-1-(1-methylethyl)-, (1S-cis)-(14.17%) and naphthalene,1,2,3,4,4a,7-hexahydro-1,6-dimethyl-4-(1-methylethyl)-(1.79%). The relative content of the volatile components in two bittern were slightly different. In two processes, only cinnamaldehyde was detected in the stewed beef, where a small amount of α-pinene was detected when marinating for 1 hour and bitterning for 45 minutes. Cinnamaldehyde can be used as the main indicator for the detection of processing. HS-GC-MS can be used as a real-time detection method in the marinade and bittern processing.

  • Maceration time over antioxidant activity, volatile compounds and temporal dominant sensation of fermented jabuticaba Original Article

    PAULA, Daiane Gabriele Couto de; VASCONCELOS, Christiane Mileib; PEREIRA, Alexandre Fonte; QUINTÃO, Anna Lídya da Cunha; CHAVES, Jaísa Oliveira; PARREIRAS, Paola Machado; MENEZES, Camila Carvalho

    Resumo em Inglês:

    Abstract Jabuticaba is a fruit sensory appreciated and has significant nutritional and functional value. However, it is quite perishable, and its use is interesting for the preparation of other products such as fermented jabuticaba, from a nutritional, biological and technological point of view. This study evaluated the interference of maceration time over antioxidant capacity, volatile compounds profile and temporal dominant sensation of fermented jabuticaba. Four different treatments of fermented jabuticaba in different fermentation times were prepared (96, 120, 144 and 168 h). After preparation, total monomeric anthocyanin content, total antioxidant activity by 2,2-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid and iron reduction method, volatile compounds profile by gas chromatography and sensory analysis of temporal dominance of sensations were performed of fermented jabuticaba. The highest concentration of total anthocyanins (25.81 mg/100 g) and antioxidant activity (78.34 μmol Trolox/g e 84.69 μM FeSO4/g) of jabuticaba is in its skin. Regarding the antioxidant activity by FRAP method, the fermented beverages presented higher value than the whole fruit. However, after 96 h of maceration, the values decreased, followed by an increase after 144 h. In all maceration times the predominant sensation was acidic taste, initially and then astringency, the most persistent sensation in all treatments. However, there was a downward trend in this sensation with the increase in maceration time, as well as isoamyl alcohol content.

  • Assessment of the breeding value of Holstein black-and-white stud bulls in the Republic of Kazakhstan Original Article

    ZHUMANOV, Kanat; KARYMSAKOV, Talgat; BAIMUKANOV, Aidar; ALENTAYEV, Aleidar; BAIMUKANOV, Dastanbek

    Resumo em Inglês:

    Abstract Currently, the dairy cow industry's primary goal is to reach maximum indicators in the manufacture of high-quality goods. It is necessary to utilize high-quality animals in breeding and productive qualities to attain this goal. Numerous research and practical works have proven that stud bulls have a major impact on the genetic effect of animal stock correction: proper stud bull selection ensures maximal genetic development in animal production. Animals of the Holstein breed of various selections are used to enhance domestic black-and-white cattle (Canadian, American, Danish, etc.). The article presents the results of the assessment of stud bulls according to the Instructions in force in the Republic of Kazakhstan. As an object of research, information was used on first-calvers (daughters) who lactated in 2016-2017 in the breeding herds of the republican populations of Holstein cattle. In a comparative aspect, the analysis of the results of a study of the breeding qualities of the estimated bulls in the context of different years and in total is carried out. The necessity of applying new approaches to assessing the breeding value of stud bulls in dairy cattle breeding is established.

  • Extraction of tea polyphenols based on orthogonal test method and its application in food preservation Original Article

    AL-HATIM, Raqad Raheem; AL-ALNABI, Dhurgham Ismael Baqer; AL-YOUNIS, Zena Kadhim; AL-SHAWI, Sarmad Ghazi; SINGH, Krishanveer; ABDELBASSET, Walid Kamal; MUSTAFA, Yasser Fakri

    Resumo em Inglês:

    Abstract Green tea is high in polyphenols - compounds that have a variety of physiological functions. Microwave-assisted extraction (MAE) was used in this study to extract polyphenols from green tea. The MAE of the phenols in green tea was studied using an orthogonal configuration. As a result of UV/vis spectrophotometric methods, the total phenol content of tea infusions was determined. Polyphenols are plant-based chemicals that we acquire from specific foods. They may provide health advantages and are high in antioxidants. Polyphenols are considered to enhance or aid in the treatment of cardiovascular disease, neurodegenerative illness, diabetes, weight management concerns, and digestive problems. Each of the following factors has an impact on extraction: microwave intensity, microwave irradiate time, and frequency of microwave irradiation, as well as the tea/water ratio. Microwave radiation at 600 watts for 3 minutes at a frequency of once produced the best extraction results with a tea/water ratio of 1:20. As compared to traditional methods, MAE has a number of advantages. These include shorter extraction times, energy savings, and reduced environmental impact. A significant source of worry for food suppliers and users is the oxidation of dietary lipids. Antioxidant compounds have been used to prevent the oxidation of lipids. Synthetic antioxidant additions used today include C11H16O2 (BHA), C10H14O2 (TBHQ), and C15H24O (BHT). Toxicological and nutritional concerns, on the other hand, restrict their use. A variety of foods use green tea as a natural preservative because of its powerful antioxidant and antibacterial properties.

  • Removal of heavy metals using food industry waste as a cheap adsorbent Original Article

    MAHMUDIONO, Trias; BOKOV, Dmitry; WIDJAJA, Gunawan; KONSTANTINOV, Igor S.; SETIYAWAN, Khanif; ABDELBASSET, Walid Kamal; MAJDI, Hasan Sh.; KADHIM, Mustafa M.; KAREEM, Hussein Ali; BANSAL, Kapil

    Resumo em Inglês:

    Abstract Due to the high capacity of food factories, a lot of waste is generated. Due to the presence of nutrients in them can increase pollution in the sewerage network and cause environmental problems. To animal feed, grain waste can be used to produce fertilizer, compost, fuel, soil cover, etc. The natural pigment lycopene, thickeners, proteins, etc., can be produced from the seeds and skin of the tomato paste factory waste. In the present paper, soybean oil residue was used to remove cadmium, zinc, and lead ions from aqueous solutions. Discontinuous experiments to investigate the effect of initial concentration (100-300 ppm), solution pH (1-5), contact time (1-60 min), adsorbent amount (0.02-2 g) on the uptake of cadmium, zinc, and lead ions by soybean oil residues. The results showed that with increasing the pH, the value of the contact time, the amount of adsorbent, and the adsorption rate increases with increasing the initial concentration of metal ions, the adsorption rate decreases. According to the results, the best pH for adsorption of metal ions is about 3-5, and the equilibrium time for cadmium ions is 40 minutes, for zinc ions is 20 minutes, and for lead, the ion is 10 minutes.

  • Establishment of ddPCR detection technology system for three contaminants in fermented milk Original Article

    ZHOU, Wei; LI, Yong-Bo; ZHANG, Ya-Lun; LI, Xian; SHI, Guo-hua; YANG, Xiao-long

    Resumo em Inglês:

    Abstract Three typical contaminant bacteria, namely, Gluconobacter, Acetobacter, and Lactobacillus, were selected from fermented milk. The strong specific genes were screened as target sequences, and the droplet digital polymerase chain reaction (ddPCR) amplification system and reaction conditions were optimized. We established a ddPCR detection method for the three kinds of bacteria in fermented milk and then verified the specificity and sensitivity of the method. Absolute quantitative results were also analyzed. Results showed that ddPCR detection method for the three contaminants was specific and sensitive, and that the lowest detectable concentrations of Gluconobacter, Bacteroides, and Lactobacillus plantarum were 8.8 × 100 CFU/mL, 8.9 × 101 CFU/mL, and 9.6 × 101 CFU/mL, respectively. The relationship between the quantitative analysis results and ddPCR test results was good, proving the feasibility of ddPCR for absolute quantitative detection. This manuscript reports on establishment of a ddPCR detection system for three bacterial contaminants in fermented milk. The ddPCR detection system has efficient detection of targeted bacterial contaminants in fermented milks that can be valuable to the dairy industry in terms of preventing economic loss due to microbial spoilage and associated quality defects.

  • Spectral inversion model of the crushing rate of soybean under mechanized harvesting Original Article

    CHEN, Man; NI, Youliang; JIN, Chengqian; LIU, Zheng; XU, Jinshan

    Resumo em Inglês:

    Abstract Rapid and timely acquisition of the crushing rate can help in assessing the performance of combine harvesters, which is very important for agricultural production. The spectral reflectance of soybean provides an alternative method to the classical physical and chemical analysis of the crushing rate of soybean in laboratory. Therefore, hyperspectral imaging can be used to rapidly obtain the crushing rate of soybean. In this study, the hyperspectral method was employed, and the application of inter-correlation analysis was explored in the optimization and quantitative analysis of hyperspectral bands. The crushing rate of 130 soybean samples collected from a combine harvester was investigated through physical analysis in the laboratory. Subsequently, the raw hyperspectral reflectance of soybean samples was measured using a spectroradiometer equipped with a high intensity contact probe under darkroom conditions. Next, the raw spectral reflectance (REF) and the logarithmic reciprocal pretreatment spectrum data (LR) were analyzed and compared. The effective wavelengths were selected according to the results of the inter-correlation analysis. Regression models of the crushing rate with different indices were established using a least squares support vector machine (LS-SVM). The inversion results of the model were validated and compared with each other. The experimental results show that sensitive bands from REF are 1061, 1068, 1074, 1090, 2085, 2092, 2095, and 2103 nm. Sensitive bands from LR are 677, 1039, 1078, 1093, 1101, 1956, 2088, and 2107 nm. The results showed that REF was the optimal spectral index in the LS-SVM regression model (Rc2 was 0.939, and Rp2 was 0.915). The inter-correlation analysis method could not only support efficient selection of hyperspectral bands, but also retain the original sample information. The REF hyperspectral inversion model based on LS-SVM can realize rapid on-line monitoring of the performance (crushing rate) of grain combine harvesters in the future.

  • Research on peanut variety classification based on hyperspectral image Original Article

    ZOU, Zhiyong; WANG, Li; CHEN, Jie; LONG, Tao; WU, Qingsong; ZHOU, Man

    Resumo em Inglês:

    Abstract The classification algorithms of different peanut varieties were studied based on hyperspectral imaging technology. Firstly, the spectral images of five peanut species were collected by hyperspectral instrument produced by Zhuolihanguang Co., LTD. Then SpacVIEW was used to correct the spectral images in black and white, and ENVI5.1 was used to extract the interest in the spectral image of each peanut and calculate the mean spectral reflection value of the region. The spectral characteristic curves of the five peanut samples all showed certain differences, which lays a foundation for the feasibility of modeling in the next step. In order to eliminate the influence of non-quality factor information in hyperspectral spectral data, a variety of data preprocessing methods were used to eliminate noise in the original spectral data, and XGBoost, LightGBM, CatBoost and GBDT algorithms were used to extract feature bands. XGBoost and LightGBM were then used for classification modeling of extracted feature bands. In the classification model, both XGBoost and LightGBM can reach 99.33%, while other performance evaluation indexes cannot distinguish these two models well. Therefore, Optuna algorithm was selected to optimize the two algorithms respectively. After optimization, both LightGBM and XGBoost have improved to varying degrees, but LightGBM is relatively obvious, especially in fit_time, which is 11 times faster than XGBoost and 16 times faster than before optimization. Therefore, the best classification algorithm selected in this study is MF-LightGBM-LightGBM-Optuna-LightGBM. The research of peanut classification method provides a strong theoretical basis and technical support for the revitalization of rural industry, the integration of peanut agriculture and industry and the acceleration of the modernization of agricultural industry system, production system and management system.

  • An assessment of the potential of defatted walnut powder extract against hyperlipidemia-intensified L-arginine-induced acute pancreatitis Original Article

    XU, Xiajing; SONG, Yutong; JIANG, Man; LIU, Meihan; ZHANG, Xuanmeng; WANG, Dongmei; PAN, Yingni; REN, Shumeng; LIU, Xiaoqiu

    Resumo em Inglês:

    Abstract Walnut kernel, the mature seed of Juglans regia L. recorded in the 2020 edition of the Chinese Pharmacopoeia, is a functional food riched in nutrients. Defatted walnut powder extract (DWPE), the residues of walnut kernel extracted for oil, has the effect on hypertriglyceridemia. However, the extract role and mechanism of it in hyperlipidemic acute pancreatitis research have not been elucidated. Thus, this paper aimed at exploring whether it could alleviate hyperlipidemic acute pancreatitis and further demonstrating the underlying mechanisms. The model was established by high-fat diet and intraperitoneal injection of L-arginine. After treatment with DWPE, the levels of total cholesterol, triglyceride, low-density lipoprotein cholesterol and high-density lipoprotein cholesterol of rats were significantly decreased when compared with model group. In addition, on the basis of hyperlipidemia-intensified L-arginine-induced accelerated blood lipid levels in rats, DWPE notably attenuated the pancreatic and hepatic pathological lesions. Furthermore, the levels of amylase, lipase and TNF-α were markedly decreased in the medication administration group. Therefore, DWPE would have a preventive effect on the progress of hyperlipidemic acute pancreatitis to a certain extent through reducing pancreatic cell injury, pancreatic oxidative stress level, and the levels of pancreatic digestive enzymes and inflammatory factors.

  • The addition of crude gambir extract in the production of functional robusta coffee powder Original Article

    SANTOSO, Budi; WIJAYA, Agus; DIN PANGAWIKAN, Aldila

    Resumo em Inglês:

    Abstract This study aims to improve the functional properties of robusta coffee by adding crude gambir extract. A completely randomized non-factorial design with 5 treatments is used and each treatment was repeated three times. The treatments consist of: robusta coffee powder (%): crude gambir extract (%) F1 = 100:0, F2 = 95:5, F3 = 90:10, F4 = 85:15, and F5 = 80:20. The results showed that the addition of crude gambir extract has a significant effect on increasing the total phenol value from 10.65 to 101.20 mg/mL GAE and the antioxidant activity with an IC50 value of 583.06 to 40.10 µg/mL, acidity level (5.43-5.51), and the solubility percentage of 27.55-31.15%. Furthermore, the addition of crude gambir extract have no significant effect on the taste, color, and aroma of the functional coffee produced.

  • In vitro anticancer potentials of Lactobacillus plantarum IIA-1A5 and Lactobacillus acidophilus IIA-2B4 extracts against WiDr human colon cancer cell line Original Article

    ADIYOGA, Reza; ARIEF, Irma Isnafia; BUDIMAN, Cahyo; ABIDIN, Zaenal

    Resumo em Inglês:

    Abstract Colorectal cancer is an emerging public health problem in Indonesia that urges more serious attempts to combat the disease. Previous in vitro studies indicated some probiotics offer promising avenues for the prevention and treatment of colorectal cancer. Earlier, two Indonesian meat-based probiotics of Lactobacillus plantarum IIA-1A5 and L. acidophilus IIA-2B4, were isolated and exhibited promising functional properties in food fermentation. Nevertheless, their potential anticancer activity has never been examined. This study aims to determine the inhibitory properties of L. plantarum IIA-1A5 and L. acidophilus IIA-2B4 against the WiDr human colon carcinoma cell line. To address, extracellular and intracellular extracts were firstly harvested from both probiotics at the population of 8.22 and 9.13 log (cfu/mL) for L. plantarum IIA-1A5 and L. acidophilus IIA-2B4, respectively. The extracts from both bacteria were found to have similar pH and titratable acidity values, but different in their protein contents. Further, extra- and intracellular extracts of both strains displayed inhibitory activity towards WiDr cells in a dose-dependent response. The calculated IC50 values of extracellular extracts of both probiotics were significantly lower than that of the intracellular extracts. This activity is predicted to be partly contributed by some protein substances in the extract.

  • Effect of tomato dregs supplementation on the quality of bovine milk production in the Holstein breed Original Article

    DAROUI, Sakina; BOUMENDJEL, Mahieddine; BOUCHEKER, Abdennour; METAI, Abdallah; BOULEZZAZ, Kamel; TAIBI, Hemza; BOUMENDJEL, Amel; MESSARAH, Mahfoud

    Resumo em Inglês:

    Abstract This work focused on the one hand on the characterization of tomato by-products (Solanum lycopersicum L. 1753) and on the other; on the supplementation of tomato spent grain in the diet of Holstein breed cows and its effect on the volume and quality of milk. A comparative study between two lots; one contains dairy cows fed through a diet without tomato spent grain, the second batch fed with tomato spent grain. The physicochemical analyzes of tomato spent grain focused on the water content, dry matter, mineral matter, total proteins, fat, defatted matter, Phosphorus, Calcium and vitamins A and Vitamin E. We note that tomato spent grain is very rich in vitamin A and E as well as in calcium and phosphorus and that it also has a low fat and protein content. According to the results obtained, we notice an improvement in the following physicochemical parameters of milk: a significant increase (p < 0.001) in density which goes from 1026 ± 1.97 to 1028 ± 2.14, a significant increase (p < 0.01) in fat which goes from 40.74 ± 7.07 to 43.94 ± 8.45, and a significant increase (p < 0.001) of the dry extract which goes from 124.56 ± 11.31 to 148.7 ± 29.88. A significant increase (p < 0.001) in the average daily volume of milk is observed in the batch supplemented with tomato spent grain (13.73 ± 3.47 l/d) compared to the batch not supplemented with tomato grain (11.12 ± 3.00 l/d). The statistical study reveals that there is a relationship between the duration of supplementation and the continuous improvement of parameters: density (p < 0.001); dry extract (p < 0.001); degreased material (p < 0.001).

  • Effects of ultrasound frequency and process variables of modified ultrasound-assisted extraction on the extraction of anthocyanin from strawberry fruit Original Article

    LIAO, Jianqing; XUE, Hongkun; LI, Junling; PENG, Ling

    Resumo em Inglês:

    Abstract The aim of this work was to evaluate the effects of ultrasound frequencies from 18 to 90 kHz on the extraction of anthocyanin from strawberry fruit by using an approach of modified ultrasound-assisted extraction (MUAE) that was based on a frequency search device with six extraction tanks controlled by a computer. According to the obtained optimal frequency of 62-64 kHz, the effects of other different process variables, such as treatment time, temperature, ultrasound power and solvent to solid ratio, on the extraction of anthocyanin were also studied in comparison with heat assisted extraction (HAE) and ultrasound-assisted extraction (UAE). The obtained results showed that the maximum yield of 796.9 μg/g of anthocyanin was obtained at the optimized conditions of ultrasound frequency of 62-64 kHz, solvent to solid ratio of 6 mL/g, ultrasound power of 120 W, temperature of 45°C and treatment time of 12 min with 55% ethanol as the solvent. The application of MUAE showed that anthocyanin yield increased by about 42% and 22% higher than that of HAE and UAE, respectively. These findings demonstrated MUAE is not only an effective and feasible method for extracting anthocyanin from strawberry fruit, but also promising for extracting active components from natural materials in industry.

  • Apigenin inhibits proliferation, migration, invasion and epithelial mesenchymal transition of glioma cells by regulating miR-103a-3p/NEED9/AKT axis Original Article

    WAN, Jing; HUANG, Min

    Resumo em Inglês:

    Abstract Apigenin is one kinds of natural flavonoids from plants. Many researches showed this compound has potential antioxidant, anti-inflammatory and anticancer functions. This study aimed to investigate the effects of apigenin on proliferation, migration, invasion, epithelial mesenchymal transition (EMT) in glioma cells, and to reveal the underlying mechanism of apigenin. MTT assay indicated the proliferation rate of glioma cells U251 was significantly decreased with the treatment of apigenin in a dose-dependent manner. In addition, apigenin could inhibit the cell invasion, wound healing and decrease the expression of EMT-related proteins, NEDD9, p-FAK and p-AKT. Quantitative real-time PCR showed miR-103a-3p was remarkably increased in the presence of apigenin. Inhibition of miR-103a-3p attenuated the effects of apigenin on U251 cells. Dual-luciferase assay and western blot further demonstrated that NEDD9 was a direct target of miR-103a-3p. Moreover, knockdown NEDD9 almost reversed the activities of silenced miR-103a-3p in transwell invasion, wound healing and regulation of NEDD9/FAK/AKT axis. In conclusion, apigenin could inhibit glioma cell proliferation, migration, invasion and EMT via activating of miR-103a-3p and targeting NEDD9/FAK/AKT pathway.

  • Comparative evaluation of proximate composition and biological activities of peel extracts of three commonly consumed fruits Original Article

    SHAH, Mohibullah; KHALIQ, Fazal; NAWAZ, Haq; RAHIM, Fazal; ULLAH, Najeeb; JAVED, Muhammad Sameem; AMJAD, Adnan; NISHAN, Umar; ULLAH, Salim; AHMED, Sarfraz; JALIL, Nur Asyilla Che

    Resumo em Inglês:

    Abstract For the proper utilization of the fruits peel, investigation on their biological potential is needed. The present study was designed to determine the proximate composition and biological activities of the fruit peel extracts of three common fruits namely Citrullus lanatus, Punica protopunica and Pyrus pashia. The methanolic fruit peel extracts (FPEs) were analyzed for phytochemical composition and antioxidant activity in terms of free radical scavenging capacity (FRSC), antibacterial activity against Escherichia coli and Staphylococcus aureus and antifungal activity against Aspergillus niger and Fusarium oxysporum. The fruit peels were found to be statistically different (p < 0.05) in ash, moisture, crude protein, crude fiber content. A statistically significant difference (p < 0.05) was observed in ascorbic acid and total phenolic content, and antioxidant, antibacterial and antifungal activates of the selected FPEs. Each of the FPE showed a concentration-dependent significant linear increase in FRSC. However, the antibacterial and antifungal activity of the FPEs against each of the selected bacterial and fungal strains was found to be a logarithmic function of the extract concentration. The FPE of P. pashia was found to be the best among the selected plants due to comparatively higher values of carbohydrate, crude fiber and ascorbic acid content, FRSC, antibacterial and antifungal activity.

  • Effect of heat-moisture treatment on the physicochemical properties of native canistel starch Original Article

    PERTIWI, Sri Rejeki Retna; AMINULLAH,; RAJANI, Rosidah Ulfah; NOVIDAHLIA, Noli

    Resumo em Inglês:

    Abstract The modification process in starch can improve starch characteristics and expand its application into food products. The objective of this research was to study the effect of heat moisture treatment (HMT) modification on the properties of new canistel starch and study their potential application to food products. The research methods were isolating the native starch and modifying it using HMT modification. Pasting profile, moisture content, starch and amylose content, yield, color, granule morphology, and crystallinity properties of native and HMT canistel starches were analyzed. Statistical analysis showed that HMT modification increased the initial and peak temperatures of gelatinization, peak time, trough viscosity, final viscosity, and setback value. However, it decreased peak viscosity and breakdown levels. In addition, this modification significantly reduced the yield, brightness, and amylose content of canistel starch. HMT modification made a more tenuous structure than native starch, however it did not change spherical shape and small size of the granules. Also, HMT-modified canistel starch had higher crystallinity degree than native starch. Based on these obtained properties, native canistel starch was suitable for frozen food, whereas HMT starch can be applied in noodle processing and as a thickener.

  • Evaluation of tea stain removal efficacy of ficin Original Article

    PEI, Runsheng; XIAO, Cong; ZHU, Yu; YAO, Jiangwu; CHENG, Yuye

    Resumo em Inglês:

    Abstract The aim of the present study was to investigate the stain removal efficacy and whitening effect of ficin with different concentrations comparing with commonly used whitening agents. Ninety enamel slices were obtained from bovine mandibular permanent incisors and randomly divided into 15 groups (n = 6), which were treated with five different concentrations of CP, STPP, and ficin respectively. Colour changes were measured before and after treatments based on the International Commission on Illumination (CIE) L* a* b* colour measurement system. The changes in the surface morphology of enamel slices before and after different treatments, and the degree of enamel damage after treatment with ficin were characterised by scanning electron microscopy (SEM) at different magnifications. The results show that when the concentration of CP and STPP was less than 0.8% and 8%, the change of ΔE (overall colour differences) was not significant (P > 0.05), but when the concentration of ficin was less than 0.1%, the change of ΔE was significant (P < 0.05). To study this issue, we performed dummy variable regression and confirmed that there was no significant difference in the ΔE between 0.1% and 0.2% ficin group (P = 0.089), and it was better than the other 13 groups (P < 0.05). Conclusively, we found that the tea stain removal efficacy of ficin was better than that of low-concentration CP and STPP which were originally introduced into whitening toothpaste as chemical whitening ingredients.

  • Investigation of chemical composition and evaluation of antioxidant, antibacterial and antifungal activities of ethanol extract from Bidens pilosa L. Original Article

    SON, Nguyen Hoang; TUAN, Nguyen Trong; TRAN, Thanh Men

    Resumo em Inglês:

    Abstract Bidens pilosa L. is a species of plant that grows wild. It is commonly found in abundance in the Mekong Delta region of Vietnam. This study aimed to investigate the chemical composition, in vitro and in vivo antioxidant activity, the antimicrobial activity against some aquatic pathogenic bacteria and antifungal activity against plant pathogenic bacteria of Bidens pilosa L. extract. The results showed that Bidens pilosa L. extract had good antioxidant capacity through all four test methods of DPPH, ABTS●+, RP, and TAC with the EC50 values ​​of 455.78 ± 3.28 μg/mL, 148.68 ± 2.02 μg/mL, 462.09 ± 12.57 μg/mL and 139.14 ± 4.34 μg/mL, respectively. Fruit flies fed on a diet supplemented with 0.5 g/mL of Bidens pilosa L. extract had an average lifespan of 2.15 times and 1.54 times longer under oxidative stress using 20 mM Paraquat and H2O2 10%, respectively. In addition, the total polyphenols and total flavonoids in the extract were also determined to be 107.49 ± 4.04 mg GAE/g and 165.63 ± 2.90 mg QE/g, respectively. Regarding the antimicrobial activity, the ethanol extract of Bidens pilosa L. showed stronger resistance to Gram (+) S. agalactiae than the tested Gram (-) bacteria, including A. hydrophila, E. ictaluri, and A. dhakensis. In addition, the ethanol extract from Bidens pilosa L. also showed the better ability to inhibit the growth of the fungus Colletotrichum sp. (MIC = 1250 µg/mL) than that of Fusarium oxysporum (MIC = 2500 µg/mL).

  • Transcriptome analysis of Callosobruchus chinensis: insight into the biological control using entomopathogenic bacteria, Bacillus thuringiensis Original Article

    WANG, Lei; ZHAO, Yaru

    Resumo em Inglês:

    Abstract Bacillus thuringiensis based microbial pesticide is a potential alternative to fumigants. However, the effect of this entomopathogenic bacteria on stored-product pests, and the molecular mechanisms of insect response remain to be investigated. In this study, we showed that B. thuringiensis exhibited toxicity against Callosobruchus chinensis (L.) larvae. The 50% and 95% lethal concentrations in response to B. thuringiensis were 1.08 × 107 and 4.27 × 107 spores, respectively. We established a transcriptome to identify differential expressed genes. The predicted unigenes were categorized into 62 GO terms. A total of 187 DEGs were identified according to RNA-seq analysis, which 73 were downregulated and 114 were upregulated. And we preformed RT-qPCR assays to validate RNA-seq results. Both RNA-seq and RT-qPCR indicated that L-lactate dehydrogenase and glycoside hydrolase were inhibited in response to B. thuringiensis, while antimicrobial peptide, GST, and heat shock 90 were induced, suggesting that these genes might be involved in B. thuringiensis insecticidal effect for storage pests. A better understanding of molecular response to B. thuringiensis will facilitate us to develop a viable strategy method to control stored-product pests.

  • Synthesis of neryl acetate by free lipase-catalyzed transesterification in organic solvents and its kinetics Original Article

    SUN, Wenyuan; XIONG, Jian; XU, Hanghang; MA, Mengyuan; HU, Yanyan

    Resumo em Inglês:

    Abstract In this paper, the optimum conditions and kinetics of lipase-catalyzed transesterification reaction of nerol and vinyl acetate for the synthesis of neryl acetate were investigated in a solvent-free system. The optimum conditions were determined as follows: the reaction temperature was 40 °C, the amount of enzyme was 12 mg/mL, and there was no need to add water. Increasing the stirring speed to 200 r/min can eliminate the external diffusion limitations. There was no substrate inhibition when the substrate concentration was lower than 500 mmol/L. However, the experimental results indicated that the product inhibition effect should be considered. The results of the reaction kinetic analysis indicated that the reaction followed the ping-pong double-double reaction mechanism with product inhibition. Finally, the model parameters were calculated by MATLAB software and the results showed that the experimental values could be in good agreement with the simulated values, and the relative error was 6.98%.

  • Occupational risk analysis in a fish warehouse: a comparative study between GUT matrix and preliminary risk analysis Original Article

    RODRIGUES, Yoly Gerpe; PINTO, Elaine de Oliveira; AQUINO, Carlos Renato; COSTA, Gisela da; OLIVEIRA, João Paulo Ferreira Gonçalves de; CAMPOS, Larissa; THODE FILHO, Sérgio

    Resumo em Inglês:

    Abstract The occupational hazards to which workers in the fish industry are exposed daily can affect their work performance and compromise their health. This work aimed to compare the analysis of occupational risks raised in a fish warehouse, using the preliminary risk analysis tools and the GUT matrix. Twelve risks were identified, one chemical risk, two biological, three physical, three ergonomic, and three accidents. The risks with a more remarkable power of occurrence and impact are cold, humidity, excessive physical effort, inadequate posture to perform certain tasks, and noise. The assessment of environmental risks through the PRA and GUT matrix is essential for managing health and safety at work in a fish warehouse. With this data, it is possible to develop an action plan to control risks, improve the work environment and guarantee the health and safety of workers.

  • Physical, chemical, tecno-functional, and thermal properties of Leucaena leucocephala seed Original Article

    HERNÁNDEZ-SANTOS, Betsabé; QUIJANO-JERÓNIMO, Olivia; RODRÍGUEZ-MIRANDA, Jesús

    Resumo em Inglês:

    Abstract The objective of this investigation was to study the physical, tecno-functional, chemical, and thermal properties of the Leucaena leucocephala seed. The physical properties revealed that the pod had an average weight of 2.14 g, a length of 13.67 cm, and an average of 20 seeds per pod. The seed had an average weight of 0.07 g with a volume of 30.02%. The sphericity was 52.14%, ovoid in shape, and presented with an apparent density and real density of 0.81 and 0.68 g/cm3, respectively, and a porosity of 15.64%. The seed had a green hue, whereas the flour had a light brown hue. The seed presented with a high-fat content of 31.78 g/100 g, protein of 26.56 g/100 g, and fiber of 15.49 g/100 g. The flour showed a water absorption capacity of 4.64 g/g, water solubility capacity of 16.20%, water activity of 0.35, oil absorption capacity of 2.03 g/g, and emulsifying capacity of 48.06%. It also showed foam formation ability (48.06%), gelling capacity (4.00%), swelling power (4.5-5.2%), and a pH of 6.7. The thermal properties showed the presence of three endodermic peaks, indicating the presence of protein-amylose and lipid-amylose interactions, in addition to the gelatinization temperature of the starch present in the flour.

  • The effect of cooking with retort pouch system on lipid and phaseolin composition of Pinto Saltillo beans (Phaseolus vulgaris) Original Article

    MARTINEZ-CENICEROS, Mayra; FERNANDEZ-MONREAL, Karen; DOMÍNGUEZ-ORDAZ, Lenin Efraín; AYALA-SOTO, Juan Guillermo; CHAVEZ-FLORES, David; RUIZ-ANCHONDO, Teresita; SANDOVAL-SALAS, Fabiola; NEDER-SUAREZ, David; HERNANDEZ-OCHOA, Leon

    Resumo em Inglês:

    Abstract The study objective was to evaluate the processing of pinto beans using the retort pouch process, thus avoiding damage to its nutritional composition. The lipid evaluation was: 1.74% in bean seed and 1.214 %, 1.226%, and 1.417% in the retort pouch treatments. The enzyme Candida Antarctica lipase was used to transesterify the oil and was analyzed by chromatography (GC/MS), identifying the acids: hexadecanoic, 9-octadecanoic, eicosanoic, and octadecanoic. Total protein content evaluation showed 15.88% in the bean seed and 4.75%,4.58%, and 5.18% in the retort pouch treatments with a one-factor analysis of variance (ANOVA) Tukey test p < 0.05. The Phaseolin protein was identified by the SDS-PAGE electrophoresis method. These results showed that the nutrients of retort pouch pinto beans were conserved despite the high temperature and constant pressure.

  • Study on herbicide residues in soybean processing based on UPLC-MS/MS detection Original Article

    PANASENKO, Svetlana; SEYFULLAEVA, Maisa; REBEZOV, Maksim; RAMAZANOV, Ibragim; MAYOROVA, Elena; NIKISHIN, Alexander; PANKINA, Tat'yana; LEONOVA, Julia; KHAYRULLIN, Mars; AL-MAWLAWI, Zaid Shaker

    Resumo em Inglês:

    Abstract Soybean meal is an important component of poultry and fish feed formulations. Soybean cultivation and use date back to China's agrarian era. Its usage for human consumption is mentioned in Chinese medicinal collections reaching back 6,000 years. For generations, soybean has meant oil, bread, cheese, milk, and meat to the people of Indonesia, the Philippines, Manchuria, Korea, Japan, and China. Soybeans are an oilseed crop that provides food for wildlife, birds, and humans. Acetochlor and clomazone are two insecticides that are commonly employed to safeguard soybeans from weeds and are both highly problematic. The goal of this research was to see the effect of acetochlor and clomazone on soybean food safety. Employing UPLC-MS/MS (ultra-performance liquid chromatography coupled with tandem mass spectrometer), acetochlor and clomazone concentrations in mature straw, mature soybean, green straw, and green soybean were measured. The RSDs (relative standard deviations) range from 2-11%, the compound recoveries varied from 86-110% at various concentration levels. 0.01 mg kg-1 was the quantitation limit for each herbicide matrix. When taken at the prescribed dose, clomazone and acetochlor residues in soybeans were all less than 0.01 mg.kg-1 at harvest. Soybean is an oilseed crop and significant edible, as well as a valuable source of human nourishment.

  • Growth modeling kinetics of Alternaria alternata in dried jujube at different temperatures Original Article

    HU, Die; XUE, Yawen; KOU, Xiaomeng; SHAN, Chunhui; JIANG, Caihong; TANG, Fengxian; JI, Hua

    Resumo em Inglês:

    Abstract Alternaria alternata is a fungus that infects jujube, causes black spot disease, and produces Alternaria mycotoxins, such as alternariol, alternariol monomethyl ether, and tenuazonic acid. This study aimed to apply models to predict growth and mycotoxin production by A. alternata isolated from jujube as a function of temperature and water activity. The practicability of the model was verified on jujube agar medium. The growth conditions were water activity of 0.99 or 0.90 aw and temperatures of 10, 15, 20, 25, 30, or 35 °C. The growth rate of A. alternata was highest at 0.99 aw and 25 °C, and the lag time was the shortest at 0.90 aw and 30 °C. The dry weight growth rate of mycelia increased gradually with the increase of temperature on PDA and jujube agar medium. Mycotoxin production by A. alternata was not correlated with growth, but no significant delay was detected in some cases. In general, the growth model predicted the growth of A. alternata.

  • Prebiotic effect of D-allulose and β-glucan on whey beverage with Bifidobacterium animalis and investigation of some health effects of this functional beverage on rats Original Article

    RUGJI, Jerina; ÇALIŞKAN, Zühal; DINÇOĞLU, Ahmet Hulusi; ÖZGÜR, Mustafa; EROL, Zeki; ÖZGÜR, Elif Büşra

    Resumo em Inglês:

    Abstract To meet consumer requirements and expectations, innovative approaches to combining whey with other ingredients are being explored. The demand for health-promoting drinks containing vitamins, probiotics, prebiotics, minerals, and bioactive components (antioxidants) has risen, propelling market expansion. The purpose of this study was to develop a synbiotic functional whey beverage supplemented with Bifidobacterium animalis, D-allulose, and β-glucan and evaluate its microbiological, physicochemical, and influence on several health indicators in a Wistar rat model. The beverage supplemented with D-allulose had the highest average viable counts of B. animalis (9.20 log10CFU/g) and was the second most preferred in terms of of taste, texture and general acceptability compared to β-glucan-containing beverage. The highest TAS and lowest TOS values were determined in the serum samples of rats belonging to group WA, WG and WAG, respectively. This study might lead to additional studies focusing on specific variables and the relevance of utilizing D-allulose in dairy product processing.

  • Comparative study on the structure and physicochemical of waxy rice starch by phosphorylation, lactylation and dual-modified Original Article

    CAO, Chuan; WEI, Dongmei; XUAN, Fengqin; DENG, Changyue; HU, Jingwei; ZHOU, Yibin

    Resumo em Inglês:

    Abstract Waxy rice starch was modified by phosphorylation, lactylation and lactic acid-phosphorylation and its structure and thermodynamic properties were studied. Microscopy showed that phosphorylated and lactated starch granules maintained their integrity, while dual-modified starch granules exhibited partial adhesion. FTIR revealed minor spectral differences in phosphorylated starch, while a characteristic peak at 1738 cm-1 in lactated and dual-modified starch was due to C = O stretching vibration, indicating the presence of lactate groups. 31P NMR spectroscopy revealed that monostich monophosphate and distich monophosphate were the primary forms of phosphate ester in phosphorylated and dual-modified starch. 13C CP/MAS NMR spectroscopy showed the relative intensity of signals in the C2, C3, C5 and C6 regions reduced following modification. XRD showed that modification, especially dual modification, reduced starch crystallinity. The three modification methods did not change the non-Newtonian fluid properties of waxy rice starch, and they all belonged to shear-thinning systems and retained the A-type crystalline structure. The gelatinization temperature and enthalpy of modified starch decreased more than that of native waxy starch, especially dual-modified starch.

  • Physicochemical parameters, multi-elemental composition and antiradical activity of multifloral honeys from Apis cerana cerana in Hainan province, China Original Article

    WU, Jiao; ZHAO, Shan; CHEN, Xin; JIU, Yuanda; LIU, Junfeng; GAO, Jinglin; WANG, Shijie

    Resumo em Inglês:

    Abstract A summarized physicochemical profile of nine multifloral honeys produced by Apis cerana cerana Fabricius in Qiongzhong region located in Hainan province was exhibited, regarding pH (3.72-4.02), moisture (19.20-22.53%), fructose (34.40-38.70 g 100 g-1), glucose (31.60-35.05 g 100 g-1), sucrose (less than 3%), color (31.00-80.00 mm Pfund), ash content (0.17-0.45 g 100 g-1), soluble solid (75.87-79.10 ◦Brix), and electrical conductivity (343.67-678.33 μS cm-1). Potassium showed the highest concentration, followed by calcium. Manganese, boron, iron, aluminium, and zinc were the main micro-elements while cadmium and hydrargyrum were not detected in all honey samples. The antiradical activity was shown to be significantly negative correlated with total phenolic content (TPC) (r2 = −0.756) and total flavonoid content (TFC) (r2 = −0.477). Among all tested honey samples, sample A exhibited the highest levels of TPC (45.46 mg GAE 100 g-1), TFC (10.02 mg RE 100 g-1), and antiradical activity (DPPH IC50 = 2.63 mg mL-1). Our results will be useful in determining to set the standard for A. cerana cerana honey.

  • Pumpkin landraces from southern Brazil as functional foods Original Article

    PRIORI, Daniela; VALDUGA, Eduardo; VIZZOTTO, Marcia; VALGAS, Ricardo Alexandre; BARBIERI, Rosa Lía

    Resumo em Inglês:

    Abstract Squash is a food that meets the requirements of a healthy diet and is highly appreciated by consumers for its mild flavour and high nutritional value. In southern Brazil, many farmers grow several pumpkin landraces that are widely used in food. The consumption of its fruits and derivatives benefits human health due to the bioactive compounds, minerals, and antioxidants in the fruit pulp, making pumpkin a functional food. The objective of this study was to characterize the bioactive compounds, antioxidant activity, and minerals in the pulp of fruits of pumpkin landraces (Cucurbita maxima) from southern Brazil. Phenolic compounds, carotenoids, antioxidant activity, and minerals were evaluated in 10 accessions of pumpkin landraces from the Cucurbitaceae Genebank of Embrapa Temperate Agriculture (Pelotas, RS, Brazil). In mature fruits, the seeds and peels were discarded, and opposite longitudinal slices of pulp were manually prepared for analysis. All analyses were performed in triplicate. The data obtained showed genetic variability in total phenolic compounds, carotenoids, antioxidant activity, and minerals. Accessions C49, C307, and C216 had high levels of total phenolic compounds and carotenoids and high antioxidant activity. Of these accessions, accession C49 had the highest antioxidant capacity (504.1 μg·g-1). C216 and C178 were high in copper and iron, and the latter was highest in potassium, calcium, and phosphorus. Thus, accessions C216 and C178 have great potential for exploitation by genetic improvement programs for the development of biofortified cultivars in efforts to promote consumer health.

  • Comparison of chemical and functional components of different indica brown and germinated rice Original Article

    LIU, Jiao; LI, Yanyi; WANG, Jing; DING, Hua; YANG, Jie; ZHOU, Youxiang

    Resumo em Inglês:

    Abstract Nowadays brown rice (BR) and germinated brown rice (GBR) have aroused great interest of consumers, due to the higher nutrition compared with polished rice. In this study, the nutritional and bioactive compositions of BR and GBR samples prepared by 6 early indica rice cultivars and 12 middle indica rice cultivars from three producing areas were investigated. The free amino acid (215.75 mg/100 g), γ-aminobutyric acid (18.04 mg/100 g) and ferulic acid (195.9 μg/ g) content in early indica rice cultivars after germinated were significantly higher (P < 0.05) than those of other cultivars. In addition, principal component analysis and orthogonal partial least squares discriminant analysis models were able to identify BR and GBR, quercetin and p-coumaric acid were the most differential metabolites of all tested rice samples after germinated. The results provided the potential of early indica rice on functional food processing.

  • Identification of microflora and lactic acid bacteria in pado, a fermented fish product prepared with dried Pangium edule seed and grated coconut Original Article

    SYAFITRI, Yosi; KUSUMANINGRUM, Harsi Dewantari; DEWANTI-HARIYADI, Ratih

    Resumo em Inglês:

    Abstract Pado is a unique fermented fish product of West Sumatera Indonesia, prepared using dried Pangium edule Reinw seed in combination with grated coconut, with or without salt. Changing of microflora during fermentation has not been extensively reported. This study observed the changes of microflora, especially lactic acid bacteria, during fermentation for 7 days at room temperature (25-30 °C) of pado without the addition of salt. No microorganisms were found on dried P. edule seed. Enterobacteriaceae and spore-forming bacteria decreased and were not found at the end of the fermentation, while the yeast and mold counts were relatively constant at a low level. Instead, lactic acid bacteria increased along with the fermentation process, in line with the decreasing of pH, water contents, and water activity of the fish product. Apparently, few species of lactic acid bacteria are involved during fermentation, most likely due to the use of P. edule seed (as no salt was used). Partial sequencing based on the 16S rRNA gene showed that Lactobacillus plantarum and Lactobacillus pentosus were consistently identified at the various fermentation steps. This study reports that although lactic acid bacteria predominate, only a few species are involved in pado fermentation.

  • Effects of subcritical water extraction and cultivar geographical location on the phenolic compounds and antioxidant capacity of Quebranta (Vitis vinifera) grape seeds from the Peruvian pisco industry by-product Original Article

    BARRIGA-SÁNCHEZ, Maritza; ROSALES-HARTSHORN, María

    Resumo em Inglês:

    Abstract The objectives of this study were to evaluate the effects of the grape cultivar geographical location and extraction technique on the total phenolic compounds (TPC), antioxidant capacity (AC), oil yield and quality of Quebranta (Vitis vinifera) grape seeds. Seeds were defatted with supercritical CO2 and the bioactive compounds were extracted with subcritical water and macerations with methanol, ethanol, and acetone. The differences in grape seed oil yield were not significant (p > 0.05). The most abundant fatty acid determined was linoleic (66.37-67.37%). The highest TPC corresponded to the extracts from zones A and B obtained with subcritical water, 167.56 ± 10.40 and 161.83 ± 4.95 mg GAE/g dw, respectively. The highest AC by DPPH was also achieved by the extracts from zones A and B (1,479.90 ± 12.86 and 1,628.15 ± 80.32 µmol TE/g dw, respectively) with subcritical water extraction. The highest AC by FRAP was observed in the subcritical water extracts from zones B and C, 1,429.29 ± 29.75 and 1,389.54 ± 7.46 µmol TE/g dw, respectively. Grape seed is a valuable source of nutritionally oil and bioactive compounds, which can be obtained from by-products of pisco production for potential use in the food and pharmaceutical industries.

  • Optimization of preparation of calcium propionate from eggshell by Response Surface Methodology (RSM) Original Article

    YAO, Yutong; SHI, Yueru; AN, Peipei; ZHANG, Run; WANG, Zhaoying; HU, Xin; WAN, Youzhong

    Resumo em Inglês:

    Abstract Response surface methodology (RSM) was used to investigate the preparation-process parameters on calcium propionate from eggshell. Box-Behnken was used for experimental design and the optimal combination of the preparation-process parameters for preparing calcium propionate was analyzed. Multiple regression analysis was used to fit the experimental data to the second-order polynomial equation, and appropriate statistical methods were used for analysis. The results show that optimum preparation conditions of calcium propionate were as follows: reaction temperature of 85 °C, solid-liquid ratio of 1:16, propionic acid concentration 176.00%, ultrasonic power of 135 W, ultrasonic time of 1.4 min, primary reaction time of 1.0 h and second reaction time 64.00 min. Under the optimum preparation conditions, the experimental yield of calcium propionate was 96.12%, which was in good agreement with the predicted value.

  • Effect of hop mixture containing xanthohumol on sleep enhancement in a mouse model and ROS scavenging effect in oxidative stress-induced HT22 cells Original Article

    MIN, Byungjick; PARK, Chun Woong; AHN, Yeljin; HONG, Ki-Bae; CHO, Hyeok-Jun; LEE, Jang Hyun; JO, Kyungae; SUH, Hyung Joo

    Resumo em Inglês:

    Abstract Hops (Humulus lupulus L. [Cannabaceae]), used to increase storage and palatability of food, exert various pharmacological effects, including sleep-promoting and antioxidant effects. Here, we evaluated the effects of Saaz, Saphir, Simcoe, and their mixtures on pentobarbital-induced sleep in mice and reactive oxygen species (ROS) production in H2O2-treated HT22 cells. Compared to administration of Saaz, Simcoe, and Saphir alone, the administration of Saaz/Saphir (75:25) and Simcoe/Saphir (50:50) mixtures resulted in slightly longer sleep durations in pentobarbital-administered mice. The Saaz/Saphir (75:25) group showed a longer sleep duration in the caffeine-induced insomnia model and slightly lower IC50 values for radicals than the Simcoe/Saphir (50:50) group. Xanthohumol present in hop mixtures suppressed ROS production and increased the expression of superoxide dismutase-1, catalase, and glutathione peroxidase-1 in H2O2-treated HT22 cells. Collectively, Simcoe/Saphir (50:50) and Saaz/Saphir (75:25) mixtures were more effective in removing ROS in brain cells and promoting sleep than hops alone.

  • Effect of adding Theobroma grandiflorum and Hylocereus polyrhizus pulps on the nutritional value and sensory characteristics of bread Original Article

    AMORIM, Isabelly Silva; AMORIM, Danyelly Silva; LOPES, Ana Beatriz Rocha; LEAL, Andreza de Brito; MONTEIRO, Jamille de Sousa; CASTRO, Vinícius Costa Gomes de; BRAGA, Adriano Cesar Calandrini; SILVA, Bruna Almeida da

    Resumo em Inglês:

    Abstract This research aimed to evaluate the influence of adding cupuassu (Theobroma grandiflorum) and pitaya (Hylocereus polyrhizus) pulps on the physicochemical and sensory properties of milk bread. We prepared four formulations: control (no fruit added), and three formulations where milk was partially replaced for different proportions of pulps. The following percentages were used: cupuassu pulp (32.37 to 41.61%), pitaya pulp (4.62 to 13.87%), and milk (5.60 to 31.52%). The nutritional composition, instrumental color analysis, and acceptability of the bread were assessed. The addition of fruit pulp into the bread reduced up to 41.44% the lipid content, 40.20% of proteins, and 10.27% of caloric value. The colorimetric analysis showed that the increase in pitaya pulp and decrease in cupuassu pulp reduced the lightness (L*) and the coordinate b*, and increased the coordinate a*. The principal components analysis showed that the most accepted bread formulations were those with 18.14% and 20.74% cupuassu pulp, and 7.78% and 5.18% pitaya pulp. Thus, cupuassu and pitaya pulp can be added into bread formulations as alternative to add nutritional value and contribute to the innovation of bakery products.

  • Biochemical composition, heavy metal content and their geographic variations of the form species Nostoc commune across China Original Article

    LIANG, Yansheng; SHU, Xiao; WANG, Weibo

    Resumo em Inglês:

    Abstract Nostoc commune is a form species. It has been used as a food and herbal medicine for a long time. This study investigated the biochemical composition, heavy metal content and their geographic variations of the N. commune colonies, which were sampled from all the main production areas throughout the mainland China. N. commune from different areas in China had significant variations in biochemical composition and heavy metal contents. The dry mass of N.commune is mainly composed of carbonate rather than protein. Compared to Nostoc sphaeroides and wheat, N. commune contains low protein,but has higher dietary fibre content. Meanwhile, it has a higher content of Ca and Fe minerals.There were significant features in the biochemical composition and heavy metal content with latitude in China. With the increasing latitude, ash content and lead generally tended to increase, while carbohydrate content tended to decrease. All the samples are polluted by the heavy metals lead, chromium and arsenic, and now all of them are not safe enough for food unless these heavy metals are removed. If the heavy metals Pb, Cr and As are removed, N.commune can be good resources of carbonate and protein to human being and animals.

  • Volatile compounds of unripe fruits from different cultivars (Persea americana Mill.) Original Article

    VARGAS-ABASOLO, Reyna; CRUZ-LÓPEZ, Leopoldo; ROJAS, Julio Cesar; GONZÁLEZ-HERNÁNDEZ, Héctor; EQUIHUA-MARTÍNEZ, Armando; ROMERO-NÁPOLES, Jesús

    Resumo em Inglês:

    Abstract Avocado is one of the most demanded fruits worldwide. Comparative studies on the morphology and genetics of avocado have pointed out similarities and differences between different cultivars. Plant volatile compounds may facilitate cultivar differentiation. The volatile composition of leaves, flowers and fruit mesocarp of different cultivars has been reported, but the volatile chemical composition of immature fruits is unknown. This information may be relevant for studies on the chemical ecology of seed boring insects. Therefore, in this work the volatile chemical composition of three avocado cultivars was compared. A total of 31 compounds in developing fruits of Mexican, Fuerte and Hass avocado cultivars were identified by gas chromatography (GC) coupled to mass spectrometry (MS). Of these compounds, α-copaene, β-copaene and β-caryophyllene are among the most abundant in the extracts of the three avocado cultivars. Estragole, which has a characteristic aniseed aroma, was the most abundant compound in the Mexican cultivar (62.61%), while in Fuerte it was found in traces and in Hass it was not detected. The volatile profile of the Mexican cultivar was different from that of the Fuerte and Hass cultivars.

  • Chemical composition and antioxidant activity of date (Phoenix dactylifera L.) varieties at various maturity stages Original Article

    BANO, Yasmeen; RAKHA, Allah; KHAN, Muhammad Issa; ASGHER, Muhammad

    Resumo em Inglês:

    Abstract The current study was conducted to determine the effect of four maturity stages on the chemical composition and antioxidant activity of date (Phoenix dactyliferaL.) varieties. Four varieties of date palm viz., Zahidi, Aseel, Halawi, and Dhaki were used at four ripening stages (Kimri, Khalal, Rutab, and Tamer). The protein and fat contents of all the selected varieties of dates decreased from Kimri to the tamer stage of development. In all the date varieties the glucose, fructose, and total sugar contents were increased up to the full ripe stage. On the other hand, the total phenolic content, antioxidant activity (DPPH and FRAP), and total flavonoid content decreased gradually in all the selected date varieties from Kimri to Tamer stage of development. The highest amount of TPC, TFC, DPPH, and FRAP was observed in the Dhaki variety. During the fruit maturation process, minerals and dietary fiber contents also decreased from Kimri to Tamer stage of development in all varieties. The dietary fiber including both soluble and insoluble fiber was observed highest in Dhaki variety at the Kimri stage.

  • Use of green (Opuntia megacantha) and red (Opuntia ficus-indica L.) cactus pear peels for developing a supplement rich in antioxidants, fiber, and Lactobacillus rhamnosus Original Article

    OCHOA-VELASCO, Carlos Enrique; PALESTINA-RIVERA, Jesús; ÁVILA-SOSA, Raúl; NAVARRO-CRUZ, Addí Rhode; VERA-LÓPEZ, Obdulia; LAZCANO-HERNÁNDEZ, Martín Alvaro; HERNÁNDEZ-CARRANZA, Paola

    Resumo em Inglês:

    Abstract Cactus pear is an underused exotic fruit rich in health-promoting compounds with a high amount of peel in its composition. Thus, it is necessary to look for its application in the food industry. The aim of this study is to assess the proximal analysis, health-promoting compounds, sensory acceptance, and probiotic survival (Lactobacillus rhamnosus) of supplements based on red (RCPP) or green (GCPP) cactus pear peel. Both supplements presented a low moisture content (< 8%) and a high amount of dietary fiber (66-76%), with an adequate quantity of soluble dietary fiber (16.53 ± 1.84 and 19.78 ± 0.83%). Total phenolic compounds, betalains, and antioxidant capacity of the supplements were in the range of 392 to 543 mg GAE/100 g, 23 to 95 mg betalain/100 g, and 17 to 97 mmol Trolox /100 g, respectively, being always higher in RCPP, which was also better accepted by the consumers. After 5-h of gastrointestinal simulation, L. rhamnosus survival was about 5.79 x 106 CFU/mL for GCPP supplement, while 3.22 x 106 CFU/mL, were counted in RCPP supplement. Cactus pear by-products may be used for developing food supplements rich in fiber and probiotic bacteria widely demanded by the consumer.

  • Shelf-life extension of chilled beef by sodium lactate enhanced with Natamycin against discoloration and spoilage Original Article

    TIAN, Tian; LIU, Yang; WANG, Xinhui

    Resumo em Inglês:

    Abstract The efficacy of sodium lactate combined with Natamycin against discoloration and spoilage of beef stored at 4 °C was evaluated. The beef was treated with 3 g/L sodium lactate combined with 3 g/L Natamycin, and 3 g/L sodium lactate treatment and 3 g/L Natamycin treatment were performed as control. The spoilage of beef samples was monitored by pH, total volatile basic nitrogen (TVB-N), discoloration, sensory analysis and microbial quality. Sodium lactate exhibited a remarkable efficacy against discoloration together with antibacterial efficacy against spoilage. Natamycin has no contribution to delaying discoloration but displayed a remarkable antibacterial efficacy. These results revealed that sodium lactate combined with Natamycin was more conducive to hygiene levels improvement. In the sample treated by sodium lactate combined with Natamycin, Lactobacillus spp. and Weissella spp. sharply displaced the Ralstoni spp. with high potential spoilage and became the predominant bacteria, and the proliferation of Serratia spp. as the representatives’ genus of psychrotrophic Enterobacteriaceae were completely controlled. As a result, the acceptable shelf life of beef treated by sodium combined with Natamycin reached 7 days. While the acceptable shelf life of beef treated by sodium lactate and Natamycin was 6 and 4, respectively.

  • Effect of biosynthesized silver nanoparticles by Garcinia mangostana extract against human breast cancer cell line MCF-7 Original Article

    ALOBAID, Hussah Mohammed; ALZHRANI, Amal Hassan; MAJRASHI, Nada Ali; ALKHURIJI, Afrah Fahad; ALAJMI, Reem Atalla; YEHIA, Hany Mohamed; AWAD, Manal Ahmed; ALMURSHEDI, Alanood Sunhat; ALMNAIZEL, Ahmad Tayseer; ELKHADRAGY, Manal Fawzy

    Resumo em Inglês:

    Abstract Breast cancer is the greatest common malignancy in females. This syndrome represents a serious public health problem that needs additional study to define its prediction and specific treatment. MCF-7 is a usually used breast cancer cell line that has been spread for many years by multiple groups. It shows to be a suitable model cell line for breast cancer studies worldwide, including those concerning anticancer. Anticancer and anti-inflammatory influences are important to treat the threats of chronic inflammation related with chronic diseases. Natural products have made and are remaining to make vital influences to the search for new anticancer agents. The use of natural foodstuffs in relationship with green nanoparticles has drawn attention because of its easy and eco-friendly protocol. Therefore, we aimed to investigate the antiproliferative activity of silver nanoparticles biosynthesized by mangosteen peel extract (MPE) on human breast cancer cell line (MCF-7) using [3-(4, 5-dimethylthiazolyl)-2, 5-diphenyl-tetrazolium bromide (MTT) method. In the present study serial concentrations (5, 10, 15, 50, 70, µg/mL) of cells biosynthesized silver nanoparticles by (MPE) was tested against MCF-7 cell lines showed a cytotoxic effects, morphological degeneration, damaging and has more effectiveness against breast cancer cells. The results showed a substantial a high reducing power, a sensible antiproliferative role and antioxidant activity. The results showed that silver nanoparticles biosynthesized by mangosteen peel extract (MPE) can be regarded as a suitable candidate for designing anticancer pharmaceutical preparations.

  • The use of prehistoric foods for resilience in heritage tourism: a case of Çatalhöyük, Turkey Original Article

    ERDOĞAN, Hasan Ali; GÜNDÜZ, Ramazan; SEÇİM, Yılmaz

    Resumo em Inglês:

    Abstract Heritage tourism has been cited as a progressively increasing popular tourism form globally. Archaeological heritage is among the most significant contributors to the trend. This multi-disciplinary study of archaeology, gastronomy, and tourism aims to revive past authentic culinary culture, asking: (1) can archaeological research contribute to reviving the authentic culinary culture of the prehistoric people? (2) which ancient form is preferred by today’s tourists: as it actually was about 10,000 years ago or it needs manipulation in favour of modern fashion? Two archaeologist authors researched and interpreted the materials excavated in Çatalhöyük, a UNESCO Neolithic heritage site. Then, a gastronomist author re-evaluated the data to cook special dishes in line with the interpreted genuine culinary culture. The sensory analysis of the dishes was scientifically carried out by tourism experts at three different times. The results showed that foods of the past survive and the taste of prehistoric times coincides with that of today and that past culinary products are practically provided in archaeodestinations and enjoyed by masses. Moreover, it constitutes the groundwork for future empirical studies focusing on food-born increased site visitations. The study comprises both practical and theoretical implications in destination managing, servicing, and creating attractions in heritage areas.

  • Chemical composition and mineral content of Black Borgoña (Vitis labrusca L.) grapes, pomace and seeds, and effects of conventional and non-conventional extraction methods on their antioxidant properties Original Article

    BARRIGA-SÁNCHEZ, Maritza; HIPARRAGUIRRE, Hanna Cáceres; ROSALES-HARTSHORN, María

    Resumo em Inglês:

    Abstract Grape pomace and seeds, good source of functional compounds such as polyphenols, are waste by-products generated during wine making. Extraction is a very important step for later use of polyphenols. Herein we investigated the effects of conventional (CSE) and non-conventional extraction methods (subcritical water extraction (SWE) and pressurized ethanol extraction (PEE) on extraction yield, total phenolic content (TPC) and antioxidant capacity (AC) of Black Borgoña (Vitis labrusca L.) grape, pomace and seeds. Chemical composition showed the greatest amount of protein and lipids in pomace and seeds. Calcium was present in a high concentration in seeds (137.24 mg/100 g DM). PEE samples retained the highest TPC among all the extraction methods for grape, pomace and seeds with 21.42 ± 0.43, 54.36 ± 3.37 and 56.5 ± 3.81 mg GAE/g DM, respectively. The highest AC was determined by FRAP in seeds, 431.16 ± 37.71 µmol TE/g DM, followed by 329.04 ± 13.3 µmol TE/g DM in pomace when PEE was used. Significant correlations between antioxidant capacity and total phenolics were observed for all samples. This study demonstrated that non-conventional green method PEE is an efficient method to achieve the highest TPC and AC of Black Borgoña grape, pomace and seeds.

  • Isolation, characterization, and antimicrobial evaluation of bacteriocin produced by lactic acid bacteria against Erwinia carotovora Original Article

    PATO, Usman; RIFTYAN, Emma; JONNAIDI, Nia N.; WAHYUNI, Mimi S.; FERUNI, Jeska A.; ABDEL-WAHHAB, Mosaad A.

    Resumo em Inglês:

    Abstract This study aimed to estimate the antimicrobial efficiency and stability of the crude bacteriocin produced by dadih’s LAB against Erwinia carotovora under different pH, temperature, and enzymatic treatments. Twelve strains of LAB were isolated from the dadih including four strains were Leuconostoc sp. and eight were Streptococcus sp. The antimicrobial effects of bacteriocins from the genus Streptococcus sp. against Erwinia carotovora were higher than the genus Leuconostoc sp. The isolated bacteriocins showed potential stability indifferent pH (3 to 11) and temperature conditions (30 to 121 ◦C). Six of nine bacteriocins included Enterococcus faecalis subsp. liquefaciens R-19, R-55, R-32, Streptococcus lactis subsp. diacetylactis R-41, R-43, and Leuconostoc paramesenteroides R-45 induced the highest stability under different temperatures and pH. Analysis of the 16s rDNA of isolates R-43 and R-55 showed that these bacteria belong to Enterococcus hirae and Pediococcus pentosaceous, respectively. The treatment with amylase, proteinase K, and trypsin revealed that R-43 and R-55 probably belong to the group IIa classification of bacteriocins (Antilisteria-Pediocin-like bacteriocins). It could be concluded that dadih’s LAB is a promising source for bacteriocins used safely in the bio-preservatives of the food products under different storage conditions.

  • The imitation and creation of a mango flavor Original Article

    ZHANG, Wanping; ZHU, Guangyong; ZHU, Guangxu

    Resumo em Inglês:

    Abstract As one of the major fruits, mango has a very attractive flavor characteristic, and is well known for its exotic flavor. Mango flavor has widespread application in beverages, ice-creams, foods and other products. However, flavor and fragrance formulas are usually trade secrets in flavor and fragrance industries. How to imitate and create mango flavor with the aroma materials has rarely been reported. In this paper, note method was used to imitate and create a mango flavor. The notes to construct mango flavor were identified by tasting and smelling mango fruits. Mango flavor is made up of sweety note, fruity note, milky note, acidic note, green note, floral note, herbal note, and sulfury note. On the basis of these notes, aroma materials were chosen, and an initial mango flavor formula was designed. After numerous adjustments and modifications, the desired mango flavor was successfully created, and the typical mango flavor formula was obtained. The mango flavor obtained has a typical characteristic aroma of natural mango fruit. It smells fresh and harmonious.

  • Identification of milled rice varieties using machine vision Original Article

    FAN, Wenmin; YANG, Sen

    Resumo em Inglês:

    Abstract Machine vision detection has the advantages of non-contact, non-destructive, and is suitable for large-scale and high-speed detection. However, existing studies only adopted one or one type image feature in the varieties identification of milled rice, and contained limited explanation of the influence of the image features on the identification accuracy. Thus, this paper developed an identification model for milled rice varieties based on multiple image features and explored the contributions of each image feature on the identification accuracy. The extracted image features were thirteen morphology features, eighteen color features, and four texture features. The training and testing data sets were one hundred and forty milled rice samples. The partial least squares algorithm was used to identify milled rice varieties. The multivariate data analysis was used to get the influence of the image features on the identification accuracy. Experiment results showed that, by selecting twenty features from the original thirty-five features, the identification accuracies were 100%, 70%, 100%, and 100% for milled rice varieties YG, WC, XS, and JN.

  • Preservation effect of Lippia citriodora and Laurus nobilis nanoemulsions incorporated with polylactic acid composite film for rainbow trout fillet packaging Original Article

    HOJATOLESLAMI, Mahsa; AHARI, Hamed; LARIJANI, Kambiz; SHARIFAN, Anousheh

    Resumo em Inglês:

    Abstract The present study was conducted to characterize poly (lactic acid) ‐Lippia citriodora and Laurus nobilis essential oils (EOs) and Nanoemulsion-based films. Following Gas chromatography–mass spectrometry and in vitro antimicrobial activity test, 12% of Nanoemulsions of both herbs were selected for further evaluations. Accordingly, Atomic Force Microscopy and Dynamic light scattering analysis showed that the scale sizes of Nanoemulsions of L. citriodora and L. nobilis were 24-60 and 15-28 nm, respectively with no significant changes in their PDI up to 90 d. The inhibition zone of both herbs against E. coli and Staphylococcus aureus alongside MIC and MBC tests showed higher efficiency in their nanoemulsions. In conclusion, two types of incorporated PLA/L. citriodora films could effectively extend the shelf life of rainbow trout fillet at refrigerated temperatures.

  • Genetic variability of bioactive compounds in Capsicum chinense Original Article

    CRUZ, Jéssica Gonsalez; SILVEIRA, Tatieli; RICHTER, Vanessa; WAGNER, Júlia Goetten; NEITZKE, Raquel Silviana; BARBIERI, Rosa Lía; VIZZOTTO, Márcia

    Resumo em Inglês:

    Abstract Capsicum is one of the most important genera of the Solanaceae family. Among the domesticated species, C. chinense is considered the most Brazilian pepper, besides being known for having high levels of phytochemical compounds and, consequently, high antioxidant capacity. This work was intended to perform the chemical characterization of bioactive compounds present in C. chinense accessions from the Capsicum Genebank of Embrapa Temperate Agriculture. Fruits from 19 accessions were evaluated regarding the concentration of total phenolic compounds, total carotenoids, total anthocyanins and antioxidant activity. It was possible to observe a high genetic variability among the evaluated accessions. The highest concentration of phenolic compounds was found in accession number P391; the highest concentrations of total carotenoids were found in accession numbers P240; P348 and P399; the highest concentration of total anthocyanins was in accession number P240; and the highest antioxidant activity was found in accession numbers P386, P391, P366, P350, P346 and P399. There is a correlation between antioxidant activity and the content of phenolic compounds, as well as between antioxidant activity and carotenoids in Capsicum chinense. The genetic variability noticed can be exploited in breeding programs for the selection of accessions with desirable characters.

  • Effects of different polyphenol-rich herbal teas on reducing predicted glycemic index Original Article

    UĞUR, Halime; ÇATAK, Jale; ÖZGÜR, Bahtiyar; EFE, Esra; GÖRÜNMEK, Mihraç; BELLİ, İsmail; YAMAN, Mustafa

    Resumo em Inglês:

    Abstract The purpose of this study was to investigate the effects of different polyphenol-rich herbal teas on reducing the in vitro starch digestibility of white bread and evaluation of predicted glycemic indexes. Generally, except for the goji berry treatment, all herbal teas reduced the starch digestibility and predicted glycemic index of white bread. Compared to untreated white bread, the rapidly digestible starch levels were decreased by 10% and 12% in the turmeric tea treatment. In addition, hydrolysis indexes were decreased by 12% and 10% in the black tea treatment compared to untreated white bread. The turmeric treatment on white bread reduced the predicted glycemic index more than other teas. It is thought that the curcumin in turmeric has more inhibitory effects on α-amylase activity than other teas. We also demonstrated that dietary polyphenols such as anthocyanins and catechins found in herbal teas might reduce starch digestion by inhibiting α-amylase and α-glucosidase thereby lowering the glycemic index of foods.

  • Implementation of Apple’s automatic sorting system based on machine learning Original Article

    ZOU, ZhiYong; LONG, Tao; WANG, Qi; WANG, Li; CHEN, Jie; ZOU, Bing; XU, Lijia

    Resumo em Inglês:

    Abstract In order to reduce post-harvest losses, the classification of fresh apples is crucial. Taking the hierarchical transmission control system as the object, the research was carried out on the verification of the bus network can flexibly expand the motor equipment, the stable and reliable operation of the motor, and the accuracy of Apple's classification. Combine Labview virtual instrument technology to realize the design of Apple's hierarchical transmission control system based on Controller Area Network technology. Fuzzy PID and traditional PID algorithms are used to simulate and realize the operation of brushless DC motor, and compare the advantages of brushless DC motor control based on fuzzy PID to ensure the safe and stable operation of the system. Using the machine learning algorithms model for color detection, the Support Vector Machine algorithm model finally achieved the classification of the three types of apple samples with a recognition rate of 96.7%.

  • Preparation and characterisation of Qingzhuan dark tea polysaccharide–zinc Original Article

    ZHOU, Hongfu; WANG, Ziyao; KE, Qinhao; WANG, Shiyue; CHEN, Yong; XIE, Chen; WANG, Cai; ZHENG, Min

    Resumo em Inglês:

    Abstract To produce Qingzhuan dark tea polysaccharide–zinc (TPS–Zn), tea polysaccharides (TPS) were isolated from Qingzhuan dark tea and complexed with a zinc salt in the present study. The thermogravimetric analysis, molecular weight analysis, atomic absorption spectrum, Fourier transform infrared spectrum, ultraviolet spectrum, scanning electron microscope, X-ray diffraction, X-ray photoelectron spectroscopy, and atomic mechanical microscope were used for qualitative and quantitative characterisation. The findings demonstrated and verified that complex reactions between zinc ions and TPS had occurred. After the Zn2+ complex was modified, the structure of TPS became more stable. The complex was homogeneous in composition and did not comprise any nucleic acid or protein. It is a zinc supplement that may be studied.

  • Clinical study on the improvement in functional constipation for Panax notoginseng stem and leaf tea combine with panaxnotoginseng fruit and vegetable enzyme and probiotic powder Original Article

    HAO, Shuping; ZHANG, Yongchao; MA, Weiwei; LI, Mei; TAN, Sisi; LI, Jing; LI, Jingyun; LIU, Lan

    Resumo em Inglês:

    Abstract The ingredients in fruit and vegetable enzymes are not only medicine and food for relieving constipation but also rich in dietary fiber. We aimed to investigate the efficacy of panax notoginseng stem, leaf tea combined with panaxnotoginseng fruit, vegetable enzyme, and probiotic powder for functional constipation. Patients with functional constipation had been recruited and been randomly divided into the lactulose intervention group and probiotic intervention group. In the probiotic intervention group, patients received panaxnotoginseng stem and leaf tea + Panaxnotoginseng fruit and vegetable enzyme+probiotic powder, once a day. In the lactulose intervention group, patients received normal drug treatment for 2 weeks. Both probiotics intervention and lactulose intervention can improve the fecal quality of patients with constipation. Probiotics group can lead to an increase in the proportion of diarrhea in patients with constipation. Both probiotics and lactulose can significantly increase the levels of blood SP and GAS and decrease the level of MTL in patients with constipation. Both probiotics intervention and lactulose intervention can improve the quality of life of patients with constipation and the fecal quality of patients with constipation. Probiotics group can lead to an increase in the proportion of diarrhea in patients with constipation.

  • Bioactive, technological-functional potential and morphological structures of passion fruit albedo (Passiflora edulis) Original Article

    ROSÁRIO, Rosely Carvalho do; SOARES, Stephanie Dias; MARTINS, Mayara Galvão; NASCIMENTO, Francisco das Chagas Alves do; SILVA JUNIOR, José Otávio Carrera; TEIXEIRA-COSTA, Bárbara Elisabeth; FIGUEIRA, Marcela de Souza; SANTOS, Orquídea Vasconcelos dos

    Resumo em Inglês:

    Abstract Agroindustrial disposal generates tons of passion fruit albedo during pulp and juice processing. The reduction of this environmental pollution potential and its use involves research such as this one, which aims to determine the bioactive compounds in the passion fruit albedo (Passiflora edulis), its technological, functional potential and its morphological structures, aiming at food application. The methodologies applied followed internationally accepted and recommended guidelines. The results showed that the albedo flour obtained a yield of 9.76%, and from this, a semifine powder flour was prepared (75.8%), with 4.95% moisture, 40.72% reducing sugars, water activity of 0.37, pH of 5.29, total titratable acidity of 0.99 and total soluble solids of 1.5 °Brix. In addition, the presence of bioactive compounds such as polyphenols (18.88 mg AGE/100 g), flavonoids (13.51 mg/100 g), anthocyanins (1.74 mg/100 g) and chlorophyll b (69.65 mg/100 g) was evidenced, highlighting a considerable amount of vitamin C (377.36 mg/100 g) and pectin concentration (40.5%). In addition, the presence of bioactive compounds such as polyphenols (18.88 mg AGE/100 g), flavonoids (13.51 mg/100 g), anthocyanins (1.74 mg/100 g) and chlorophyll b (69.65 mg/100 g) was evidenced, highlighting a considerable amount of vitamin C (377.36 mg/100 g) and pectin concentration (40.5%).

  • Determination of bioactive compounds obtained by the green extraction of taioba leaves (Xanthosoma taioba) on hydrothermal processing Original Article

    SANTOS, Orquídea Vasconcelos dos; CUNHA, Natália Santos Reis da; DUARTE, Samanta de Paula de Almeida; SOARES, Stephanie Dias; COSTA, Russany Silva da; MENDES, Patrícia Miranda; MARTINS, Mayara Galvão; NASCIMENTO, Francisco das Chagas Alves do; FIGUEIRA, Marcela de Souza; TEIXEIRA-COSTA, Bárbara Elisabeth

    Resumo em Inglês:

    Abstract The objective of this study was to obtain and characterize a freeze-dried powder of taioba leaves (Xanthosoma taioba) as a source of bioactive substances and potential food applications. The fresh leaves were cooked and lyophilized for further analysis. Its bioactive contents expressed in flavonoids, ascorbic acid and total polyphenols were quantified. Total antioxidant activity (TAA) was determined by ABTS assays. The chemical composition via infrared spectroscopy (FTIR) and its microstructure were visualized by scanning electron microscopy (SEM). The bioactive contents of flavonoids, ascorbic acid and polyphenols were 17.15 mg/100 g, 58.3 mg/100 g and 24.15 mg Eq. of gallic acid/100 g, respectively. A high content of TAA was found. ABTS 37.35 (µg TE/g). The FTIR spectrum revealed high-intensity bands at 3350 cm-1, 2928 cm-1, 1637 cm-1, and 1055 cm-1 related to vibrations associated with typical bands of −OH groups present in cellulose membranes, hemicellulose, carbohydrates, lignin and water. The micrographs showed irregular structures of the ground leaves with a fibrous structure. These results indicate a high potential of this raw material in food formulations as a source of bioactives suitable for applications in various industrial segments.

  • Extraction of ginsenoside Rg2 from stems-leaves of Panax ginseng and its protective effect on myocardial injury in rats with sepsis Original Article

    XU, Yuansheng; WANG, Yi; FANG, Jinyan; DONG, Shuangyong

    Resumo em Inglês:

    Abstract This study prepared ginsenoside Rg2 (GRg2) and investigated its protective effect on myocardial injury in sepsis rats. Fifty rats were divided into sham, lipopolysaccharide (LPS), LPS+GRg2, LPS+GRg2+EX527 and LPS+EX527 groups. The latter three groups were treated with 20 mg/kg GRg2, 20 mg/kg GRg2 plus 5 mg/kg EX527 and 5 mg/kg EX527, respectively. Then, the LPS-induced sepsis model was made in the latter four groups. Results showed that, after 7 h from modeling, compared with LPS group, in LPS+GRg2 group, the left ventricular end-diastolic diameter and left ventricular end-systolic diameter were lowered, the left ventricular fraction shortening and left ventricular ejection fraction were elevated, the serum creatine kinase isoenzyme MB, cardiac troponin I, tumor necrosis factor α and interleukin 6 levels were decreased, the myocardial superoxide dismutase level was increased, the myocardial malondialdehyde level was significantly decreased, the myocardial B-cell lymphoma-2 expression level was increased, and the myocardial B-cell lymphoma-2 associated X level was obviously decreased, the myocardial silent information regulator 1 (SIRT1) level was increased, and the myocardial nuclear factor kappa-B (NF-κB) p65 level was decreased. In conclusion, GRg2 can alleviate myocardial injury in sepsis rats through reducing inflammatory response and oxidative stress and regulating apoptosis and SIRT1/NF-κB signaling pathways.

  • Bacteriological, physicochemical, and sensory characteristics of collared peccary sausages (Pecari tajacu) with added dietary fibers Original Article

    MORAIS, Bruno Henrique dos Santos; LIMA, Ana Julia Mota de; ALBUQUERQUE, Natália Inagaki de; CHISTÉ, Renan Campos; GUIMARÃES, Diva Anélie de Araújo

    Resumo em Inglês:

    Abstract Collared peccary (Pecari tajacu) is a wild animal, which the meat presents high levels of proteins and unsaturated fatty acids that enable the development of innovative healthier food products. In this study, fresh sausages of collared peccary meat were developed with claimed functional appeal due to the addition of dietary fibers. The fresh sausages were prepared using a standard formulation (SF) without the addition of dietary fibers, and four other formulations containing oat (OF), wheat (WF), cassava (CF), and a mixture of the three fibers (OWCF). Both the collared peccary meats and the sausages were in accordance with the bacteriological limits established by the Brazilian law. The palette and ham meat presented around 6.7-7.0% of total lipids and 20.96% of total proteins, while in the sausages these values varied from 19.7-24.1% of total lipids and ≈15.5% of total proteins. SF and OWCF sausages were the most accepted among consumers, with acceptance index of 87% for both sausages, and purchase intention above 4 (scale from 1 to 5). Therefore, the use of collared peccary meat, to prepare fresh sausages with dietary fiber addition, can be seen as a promising innovative alternative to provide a healthier protein-containing food with pleasing sensory characteristics.

  • Synergistic anti-inflammatory effects of resveratrol and vitamin E in lipopolysaccharide-induced RAW264.7 cells Original Article

    WANG, Na; XU, Chao; LI, Na; WANG, Fan; WANG, FangYu; LI, Zhengbang; YU, Qiuying; ZHANG, Gaiping

    Resumo em Inglês:

    Abstract To determine the synergistic anti-inflammatory effects of resveratrol (RES) combined with vitamin E (VE) and its mechanism. Lipopolysaccharide (LPS)-induced RAW264.7 cells were used to determine the effect of resveratrol, vitamin E and their combination on the production of cellular inflammatory mediators, including NO, IL-6, TNF-α, IL-1β, TLR4 and p-NF-κBp65. The synergistic anti-inflammatory effect of the combination was evaluated by ELISA, and the effect of the combination on the TLR4, p-NF-κBp65 and p-IĸBα pathway by Western blot. The results showed that resveratrol combined with vitamin E synergistically inhibited the production of NO, LDH, MPO and inflammatory factors IL-6, TNF-α, IL-1β and TLR4 by LPS-stimulated macrophages, and effectively inhibited the expression of TLR4, p-NF-κBp65 (P<0.01). Resveratrol combined with vitamin E have a synergistic anti-inflammatory effect. They can inhibit the expression of inflammatory mediators and further suppress the activation of TLR4, p-NF-κBp65 and p-IĸBα signaling pathway in LPS-induced RAW264.7 cell, which might provide a new effective way for inflammation treatment.

  • Prediction of peanut seed vigor based on hyperspectral images Original Article

    ZOU, Zhiyong; CHEN, Jie; ZHOU, Man; ZHAO, Yongpeng; LONG, Tao; WU, Qingsong; XU, Lijia

    Resumo em Inglês:

    Abstract Prediction of seed vigor based on hyperspectral peant. The traditional method is time-consuming and laborious to detect seed vigor. At the same time, the accuracy of the detection result is not high, and it will cause damage to the seed itself. Therefore, in order to achieve rapid and non-destructive detection of peanut seed vigor, the test was performed with original health, artificial aging for 24h and Peanut seeds with different vigor gradients at 72 hours were used as the research samples. Hyperspectral images with a wavelength range of 387~1035 nm were collected, and the image of the central part of the peanut seeds with a pixel size of 60 × 60 after correction was intercepted and the average reflectance value was calculated. After a combination of processing analysis, characteristic band processing, and model selection, a hyperspectral prediction system with the highest correlation to the viability of extracted peanut seeds was finally established. Experiments shown that the combination of hyperspectral imaging technology and the MF-LightGBM-RF model had the best performance, with a prediction accuracy of 92.59% and a fitting time of 1.77s, which simplifies the model and improves efficiency.

  • Characteristic wavelengths selection of rice spectrum based on adaptive sliding window permutation entropy Original Article

    YANG, Sen; ZHANG, Houqing; FAN, Wenmin

    Resumo em Inglês:

    Abstract Due to the redundancy of rice spectral wavelengths and the strong correlation between adjacent wavelengths, the modeling classification accuracy based on traditional characteristic wavelengths selection methods is insufficient. Thus, a rice spectral characteristic wavelengths selection method based on adaptive sliding window permutation entropy (ASW-PE) was proposed in this paper. Firstly, the ASW-PE algorithm is constructed by combining the adaptive sliding window (ASW) method and permutation entropy (PE) method. Then, for the spectral data of rice varieties WC, XS, YS and YG, based on ASW-PE, sliding window permutation entropy (SW-PE), analysis of variance (ANOVA), competitive adaptive reweighted sampling (CARS) and successive projections algorithm (SPA) to carry out the characteristic wavelengths selection experiment, and evaluated the computational efficiency of the five algorithms from the perspective of time complexity. Finally, a partial least squares (PLS) rice varieties classification model was established based on the spectral characteristic wavelengths selected by the above algorithms, and the characteristic selection performance of the five algorithms was evaluated with the classification accuracy. Experimental results show that the ASW-PE algorithm has a speed advantage in selecting characteristic wavelengths for large sample spectral data. Compared with SW-PE, ANOVA, CARS and SPA algorithms, the accuracy of modeling classification based on ASW-PE method is improved by 5.6%, 22.6%, 8.6% and 15.2%, respectively.

  • Microbiological quality and presence of foodborne pathogens in fresh-squeezed orange juice samples purchased from street vendors and hygienic practices in Morelia, Mexico Original Article

    DOMINGUEZ-GONZALEZ, Karla Gabriela; AGUILAR-CHAIREZ, Salvador; CERNA-CORTES, Joel; SORIA-HERRERA, Ricardo Jiovanni; CERNA-CORTES, Jorge Francisco

    Resumo em Inglês:

    Abstract Few studies have screened fresh orange juice for the presence of foodborne pathogens. This study therefore evaluated the microbiological quality and occurrence of Salmonella, Shigella, Escherichia coli, and diarrheagenic E. coli pathotypes (DEP) in fresh-squeezed orange juice purchased from street vendors in Morelia, Michoacan, Mexico. The general hygienic practices of street vendors were poor. All 100 samples analyzed were positive for aerobic mesophilic bacteria, with concentrations ranging from 2.41 to 6.03 log CFU/mL. A total of 90 (90%), 35 (35%), and 14 (14%) samples were positive for total coliforms, fecal coliforms, and E. coli, respectively, present with concentrations ranging from < 1 to 4.84 log CFU/mL, < 3 to > 1,100 MPN/mL, and < 3 to 210 MPN/mL, respectively. Salmonella was not detected in any of the samples, whereas Shigella sonnei was isolated from one sample. Two samples were positive for DEP; one harbored ETEC strains and the other STEC strains. Our results highlight the elevated risk for consumer health associated with the ingestion of fresh-squeezed orange juice.

  • Fermented beverage obtained from soy and rice incorporated with inulin and oligosaccharides derived from succinoglycan Original Article

    NASCIMENTO, Marília Gimenez; SOUZA, Hâmara Milaneze de; DELANI, Tieles Carina de Oliveira; CROZATTI, Thamara Thaiane da Silva; MARCOLINO, Vanessa Aparecida; RUIZ, Suelen Pereira; SAMPAIO, Anderson Reginaldo; MIYOSHI, Juliana Harumi; MATIOLI, Graciette

    Resumo em Inglês:

    Abstract The aim of this study was to evaluate the effect of incorporating inulin and oligosaccharides resulted from the enzymatic hydrolysis of the commercial succinoglycan, regarding the physicochemical properties, rheology, syneresis and probiotic viability of soy and rice-based fermented beverages added with Lactobacillus paracasei. Four formulations were prepared and supplemented with 3.5% of inulin; 0.5% of succinoglycan oligosaccharides; 3.0% of inulin and 0.5% of succinoglycan oligosaccharides, and evaluated for 28 days of storage under refrigeration at 5 ºC. The succinoglycan oligosaccharides presented an average degree of polymerization (DPn) of 8. All the formulations were characterized as pseudoplastic fluids. Regarding syneresis, the formulations with succinoglycan oligosaccharides and Mix exhibited a reduction of it and this was not observed in the formulation with inulin. Regarding the probiotic viability, all the formulations maintained the subsistence of Lactobacillus paracasei with counts above 108 CFU mL-1 up to the 28th storage day, however, only the incorporated prebiotic formulations presented sufficient numbers of viable cells after exposure to simulated gastrointestinal conditions. Therefore, this fermented beverage proved to be an innovative alternative of non-dairy products interesting for the food industry to attend the population’s aspirations for functional products.

  • Determination of total phenolic compounds in plant extracts via Folin-Ciocalteu’s method adapted to the usage of digital images Original Article

    LUCAS, Bruna Nichelle; DALLA NORA,; BOEIRA, Caroline Pagnossim; VERRUCK, Silvani; ROSA, Claudia Severo da

    Resumo em Inglês:

    Abstract The food industry shows great interest on researching innovative and alternative methods to determine phenolics compounds’. Hence, the present study aims to develop a technique based on Folin-Ciocalteu’s method to determine the total amount of phenolic compounds of a sample using a smartphone as a tool for obtaining digital images of the analysis’ and evaluating them through the Colorgrab® application. In this study, color parameters S, L, V and I were evaluated, as well as experimental parameters such as distance between sample and camera, light temperature, and sample’s volume. To improve analytical conditions, phenolic compounds were determined through the conventional Folin-Ciocalteu’s method, with the results being compared to the data obtained from the adapted method. After optimization, the procedure was carried out using the S color parameter, cold light (6500 K), 7 cm distance between sample and camera, and a solution volume of 1.5 mL. The test showed suitable results for precision (RSD < 2.4%) and accuracy (98.4 to 103.8%) when compared to the conventional method. The proposed technique proved to be an innovative alternative to determine total phenolic compounds in routine analysis for different sectors of the food industry, showing good analytical results without requiring sophisticated equipment.

  • Disturbance of potassium iodide solution on nonlinear chemical oscillation system of (NH4)4Ce(SO4)4-NaBrO3-malonic acid Original Article

    MA, Yongjie; BAO, Hongliang; LI, Haiyu; HUANG, Yishuo; DONG, Wenbin

    Resumo em Inglês:

    Abstract The objective of this paper was to study the effect of potassium iodide solution on nonlinear chemical oscillation system of (NH4)4Ce(SO4)4-NaBrO3-malonic acid in the food safety detection. Taking milk powder and pure water blank samples as tested samples, click the menu to collect data. When oscillation curve went on smoothly to 8 min, potassium iodide solution of different concentration was injected, respectively, and the influence of potassium iodide solution of each concentration on intuitive information and characteristic parameters of the corresponding oscillation spectrum was investigated. The results showed that when the concentration of potassium iodide was higher than 1 × 10-3 mol/L, visual information and some characteristic parameters of nonlinear chemical oscillation spectra of milk powder and pure water blank samples were greatly disturbed, and there was a good linear relationship between oscillatory end time and the concentration of potassium iodide, and correlation coefficient was 0.9902. At the same time, this study provided a reference for the study of disturbance of other components on nonlinear chemical oscillation system in the food safety detection.

  • Extraction of active calcium from Megalobrama Amblycephala bone and optimization of process conditions Original Article

    LIN, Jing; HUANG, Min; LI, Hua

    Resumo em Inglês:

    Abstract Megalobrama Amblycephala is an important fishery resource. The processing of Megalobrama Amblycephala often generates many underutilized leftovers including bone which contents abundant active calcium. This study investigated the optimization for extraction conditions of active calcium from Megalobrama Amblycephala bone. The active calcium was extracted from Megalobrama Amblycephala bone using citric acid and malic acid. The response surface methodology was applied to optimize the extraction technology parameters including extraction temperature, extraction time and ratio of citric acid and malic acid. Results showed that, the optimal conditions of extracting active calcium from Megalobrama Amblycephala bone were as follows: extraction temperature, 113 °C, extraction time, 0.8 h, ratio of citric acid and malic acid, 2: 1. Under these conditions, the yield of active calcium was 90.11%. This study has provided a reference for efficiently obtaining of active calcium and utilization of Megalobrama Amblycephala bone resource.

  • Fermentation optimization of rennet-producing Bacillus amyloliquefaciens GSBa-1 for high-density culture and its kinetic model Original Article

    ZHAO, Hua; ZHENG, Zhe; ZHANG, Man; WANG, Yihui; ZHANG, Min; YANG, Zhennai

    Resumo em Inglês:

    Abstract The milk-clotting enzyme (MCE) produced by Bacillus amyloliquefaciens GSBa-1 achieved the scale-up criterion from 0.25-L erlenmeyer flask to 5-L bioreactor sucessfully and exhibited remarkable milk-clotting activity (MCA) (626.3 SU/mL) that was 1.45-fold higher than the control by optimizing both medium composition and fermentation conditions.The growth of GSBa-1 was optimized through response surface methodology employing Plackett-Burman design and Box-Behnken design. The final optimized fermentation conditions were as follows: maltose (7.258g/L), corn steep liquor (8.15g/L), and Tween 80 (1.97g/L); constant fermentation pH (7.0), temperature (45 °C) and stirrer speed (200 rpm). Kinetic models of microbial growth (X), product formation (P), and substrate consumption (S) were constructed, respectively. The derived model was the first reported model for GSBa-1 rennet production, contributing visual description for the rennet fermentation process, as well as the improvement of its productivity and efficiency.

  • Synthesis and antioxidant activity of selenium polysaccharide from Lotus root Original Article

    ZHANG, Hong-Yan; WANG, Qing; SHI, Lu-Ying; ZHANG, Xi-Feng; ZHANG, Hong-Li

    Resumo em Inglês:

    Abstract In this study, lotus root polysaccharide was taken as raw material. The preparation technology of its polysaccharide selenium was established by response surface design, and its antioxidant activity in vitro was studied. Selenium content was taken as the detection index, and the effects of reaction time, the ratio of sodium selenite to the polysaccharide, and the volume fraction of nitric acid on selenium content were investigated. Through the response surface method, the optimal synthesis conditions of lotus root polysaccharide selenium were obtained as follows: reaction time of 5.36h, the ratio of sodium selenite and lotus root polysaccharide is 0.78, the volume fraction of nitric acid 0.47%, the selenium content of lotus root polysaccharide selenium 0.1106%. Selenium, a polysaccharide from lotus root, had a scavenging effect on ABTS radical and superoxide ion, and the maximum scavenging rate was 52.17% and 85.23%, respectively. Aa shows that the synthesized lotus root polysaccharide selenium can be used as an antioxidant or functional food.

  • Prediction of mass transfer parameters and thermodynamic properties using the refractance WindowTM technique for drying of Yam (Dioscorea Trifida) paste Original Article

    SANTOS, Samíria de Jesus Lopes; SILVA, Luiza Helena Meller da; RODRIGUES, Antonio Manoel da Cruz

    Resumo em Inglês:

    Abstract Dioscorea trifida tuber contains starch, vitamins, minerals and bioactive compounds. It is perishable, requiring dehydration treatment to increase shelf life. This study aimed to investigate the mass transfer parameters and thermodynamic properties of Dioscorea trifida using Refractance Window (RW) drying (70, 80, and 90 °C). It was observed that the dehydration process occurred in a short time (40 min). The moisture diffusivity and the mass transfer coefficient were determined using the Dincer and Dost model. The diffusivity coefficients ranged from 2.62 × 10-6 at 6.13 × 10-6 m2 s-1, the mass transfer coefficient ranged from 3.46 × 10-4 at 4.04 × 10-4 m s-1 and the estimated of activation energy was 44.091 kJ mol-1. In the Dioscorea trifida Refractance Window drying, the enthalpy and entropy are positive and negative, respectively, decreasing with increasing temperature and thus indicating that the process is endothermic. Gibbs free energy increases with increasing temperature, indicating that the process does not occur spontaneously.

  • Protective activity of sappanchalcone against oxygen glucose deprivation/re-oxygenation-induced renal tubular epithelial cell injury via TNFRSF1A/NF-kB pathway Original Article

    WANG, Quan; FU, Shuai; WANG, Huanlan; LI, Hongbo; HU, Taotao; CHENG, Li

    Resumo em Inglês:

    Abstract Oxygen glucose deprivation/re-oxygenation (OGD/R)-mediated ischemia of kidney is frequently leads to enhanced apoptosis and amplified inflammatory response. Sappanchalcone (Sap) is a flavonoid compound that extracted from Caesalpinia sappan L. with a range of cell-protective activities. Herein, we primarily reconnoitered the influence of Sap in HK-2 cells under OGD/R treatment. In this research, the consequence revealed that Sap might linked with ischemia of kidney. Besides, Sap lessened OGD/R-mediated HK-2 cell injury by boosting cell viability, inhibiting apoptosis and inflammation. In addition, Sap hindered activation of the TNFRSF1A/NF-kB signaling. Moreover, upregulation of TNFRSF1A diminished the repressive influence of Sap on OGD/R-mediated apoptosis and inflammation. In conclusion, Sap declined the OGD/R-induced HK-2 cell injury by downregulation of TNFRSF1A/NF-kB signaling, thereby offered a theoretical basis for the handling of ischemia of kidney.

  • Pequi mesocarp: a new source of pectin to produce biodegradable film for application as food packaging Original Article

    SIQUEIRA, Rafaela Anunciação; VERAS, July Maendra Lopes; SOUSA, Tainara Leal de; FARIAS, Patrícia Marques de; OLIVEIRA FILHO, Josemar Gonçalves de; BERTOLO, Mirella Romanelli Vicente; EGEA, Mariana Buranelo; PLÁCIDO, Geovana Rocha

    Resumo em Inglês:

    Abstract This study aimed to develop biodegradable films from pectin extracted from pequi mesocarp and commercial pectin. The films were produced using the casting technique and characterized in terms of their physical, water-related, mechanical, thermal, optical, and microstructural properties. The highest yield of pectin extracted from pequi (26.6%) was obtained using 4% citric acid, a temperature of 80 °C, and an extraction time of 160 min. Commercial-pectin films had a smoother and more regular surface than pequi-pectin films. Pequi-pectin films had higher moisture content (36.25%) and water solubility (76.99%) than commercial pectin films. Pequi-pectin films also showed lower luminosity (55.67*) and higher values of a* (11.56), b*(27.35), opacity (10.67), and Young modulus (82.16 Mpa) than commercial-pectin films. The films exhibited similar thermal behavior, highlighting the presence of exothermic and endothermic peaks for both samples. In the biodegradability tests, both films proved to be 100% biodegradable in four days. The pectin extracted from the pequi mesocarp showed potential for the production of biodegradable films, and this discovery opens up new possibilities for using this byproduct as a raw material for the production of sustainable food packaging.

  • Study on mechanism of coix seed oil intervening hepatic fibrosis in immune injury rats Original Article

    WANG, Bao-Quan; MENG, Tao; PING, Juan; ZHOU, Li-Ming; SHEN, Zhi-Hui; SHI, Zhao-Hui; ZHANG, Yong-Zhou

    Resumo em Inglês:

    Abstract This study aims to investigate the effect and specific mechanism of Coix Seed Oil (CSO) on immune hepatic fibrosis in immune injury rats. In this study, healthy Wister rats were injected with porcine serum in order to establish hepatic fibrosis model. We choose the compound Sophora flavescens injection as the positive control drug. HE staining was used to observe the morphological and histological changes. HSC-T6 cells were cultured in vitro. MTT and AO/EB staining were used to detect the effect of CSO on the proliferation and apoptosis of HSC-T6 cells. The results shown that Coix seed oil significantly improved hepatic fibrosis of immune injury rats, and the degree of hepatic fibrosis in CSO group was significantly reduced. Intraperitoneal injection of 15 mg/kg, 30 mg/kg and 40 mg/kg significantly reduced the levels of serum ALT, AST, ALP, HA, LN, PIIINP and C-IV in rats (P < 0.01).), MTT assay showed that the cells proliferated well. The results of HE staining showed that Coix seed oil had a good therapeutic effect on immune-induced hepatic fibrosis in rats. AO/EB staining showed that 0.5 mg/mL CSO for 24 h and 0.1 mg/mL CSO for 48 h both significantly promoted the apoptosis of HSC-T6 cells. In conclusion, Coix seed oil has a significant therapeutic effect on immune hepatic fibrosis, and its molecular mechanism may be related to antagonizing cytokine TGF-β1, inhibiting the expression of TIMP-1, promoting collagen degradation, inhibiting the activation of hepatocyte and promoting the apoptosis of activated hepatic stellate cells.

  • High nutritional value muffins produced with wholemeal rye (Secale cereale L.) and wholemeal bean (Phaseolus vulgaris L.) flour mix Original Article

    CONTINI, Gisele Kirchbaner; SIMÕES, Deise Rosana Silva; LOS, Paulo Ricardo; KOTOVICZ, Valesca; BEDIN, Ana Cláudia; MARTINS, Alana; DEMIATE, Ivo Mottin

    Resumo em Inglês:

    Abstract The combination of flours from cereal and legume results in less caloric products, with high contents of fiber, proteins, ash and antioxidants. Thus, this study aimed at developing muffins made with different proportions of wholemeal rye flour (WRF) and wholemeal common black bean flour (WBF). Physicochemical and physical analyses were performed to characterize starches, flours and the muffins. Sensory analysis was also carried out. WRF had the highest values for L* value, moisture and ash contents, whereas WBF had more proteins and lipids, and heterogeneous particle size distribution. The formulation with the highest acceptability grade with total replacement of whole wheat flour, was that containing 70% WRF and 30% WBF (F2). This sample was characterized as high-quality muffin, chocolate flavor, chocolate odor, light and soft crumb. Its texture was defined as low hardness, chewiness and high cohesiveness. It was concluded that the F2 formulation had a high dietary fiber content (20%), low lipid content (8%), containing 32% resistant starch, 9% protein and 51.43 mg GAE 1001 g-1 of total phenolic content, being considered an excellent nutritional food option.

  • Effect of brewing conditions on polyphenols in the dark tea (Camellia sinensis L.) infusions: content, composition and antioxidant activities Original Article

    WANG, Siqiang; GAN, Zhuoting; WANG, Beichao; ZHANG, Na; LI, Kun; YAO, Ting

    Resumo em Inglês:

    Abstract The study was the first to investigate the content and composition along with the antioxidant activities of polyphenols in the dark tea infusions. The effect of brewing conditions on total polyphenolic contents (TPC) in dark tea infusions was conducted by response surface methodology (RSM), and the composition of polyphenolic compounds was investigated using ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-QTOF/MS), and DPPH and ABTS assay were used to evaluate the antioxidant activity of dark tea. Results showed that brewing at water/tea radio 50 : 1 mL/g, temperature 92 °C and time 27 min was the best condition to obtain the highest TPC (3.90 mg/mL). The composition of polyphenolic compounds in the infusions included 11 catechins and derivatives, 19 flavones and flavone glycosides, and 1 phenolic acid, and the concentrations of epigallocatechin gallate (91.32 mg/L) and epicatechin-3-O-gallate (23.10 mg/L) was the highest among the quantitative compounds. Moreover, the dark tea had good scavenging activities on DPPH (IC50 = 9.94 μg/mL) and ABTS (IC50 = 17.26 μg/mL) free radicals.

  • Optimization of submerged fermentation conditions for biosynthesis of ergothioneine and enrichment of selenium from Pleurotus eryngii 528 Original Article

    TANG, Baosha; LAI, Pufu; WENG, Minjie; WU, Li; LI, Yibin

    Resumo em Inglês:

    Abstract Ergothioneine and selenium are biologically active substances that maintain human health. In order to increase the content of ergothioneine and selenium in the submerged fermentation products of Pleurotus eryngii, the non-nutritive culture conditions of submerged fermentation were investigated. When the concentration of sodium selenite was 3 μg/mL, the selenum conversion efficiency (94.78%) was the highest and the dry weight was the highest. The pH value of culture medium, shaking speed, culture temperature, inoculation amount and culture time affected the dry weight of fermentation, the content of ergothionein and selenium. The optimal culture conditions were optimized by single factor experiment as follows: pH 5.5 (natural), rotation speed 180 r/min, culture temperature 26 °C, inoculation amount 10%, and culture time 7 d. Under these conditions, the dry weight of Pleurotus eryngii fermentation product was 38.97 g/L, the ergothioneine content was 39.42 mg/L, and the bioconversion efficiency of selenium reached 84.63%.

  • Effects of melatonin on blueberry fruit quality and cell wall metabolism during low temperature storage Original Article

    QU, Guangfan; BA, Liangjie; WANG, Rui; LI, Jiangkuo; MA, Chao; JI, Ning; CAO, Sen

    Resumo em Inglês:

    Abstract Melatonin is known to influence various physiological processes, including plant ripening; however, the effect of melatonin on postharvest blueberry fruit softening is unknown. Herein, the effects of melatonin at different concentrations (100, 300, and 500 μmol L-1) on the quality parameters, cell wall substances, cell-wall-degrading enzymes, and cell wall ultrastructure of blueberry fruits were investigated during low-temperature storage. Melatonin treatment was found to effectively delay the decline in fruit firmness, slow the loss of soluble solids and titratable acids, and decrease the respiration rate and decay rate of blueberry fruits. The blueberry fruits treated with 300 μmol L-1 melatonin exhibited the best quality. Melatonin treatment promoted anthocyanin accumulation, delayed ascorbic acid degradation, maintained a low relative membrane permeability in pulp, inhibited increases in lipoxygenase (LOX) activity, and reduced membrane lipid peroxidation. Moreover, melatonin controlled the formation of soluble pectin by inhibiting the activities of pectin methylesterase (PME), polygalacturonase (PG), cellulase (Cx), and β-glucosidase (β-Glu) while maintaining high contents of protopectin and cellulose. These results indicate that melatonin can effectively improve blueberry fruit quality and antioxidant capacity as well as and delay fruit softening by inhibiting the degradation of cell wall substances.

  • Geographical origin of green tea identification using LASSO and ANOVA Original Article

    PAN, Tianhong; YAN, Ru; CHEN, Qi

    Resumo em Inglês:

    Abstract To standardize the tea export market and guarantee the interest of consumers, the adulteration problem in Taiping Houkui tea should be eliminated. In this study, a screening scheme comprising chemometrics and statistical analysis was proposed to estimate the geographical origin of Taiping Houkui tea. A total of 11 metal ions in Taiping Houkui tea were detected by performing a chemometric experiment. The key variables that can be used to identify the geographical origin of Taiping Houkui tea were screened using the least absolute shrinkage and selection operator method (LASSO). The statistical significance of selected key variables was also tested by analysis of variance (ANOVA), which confirmed the effectiveness of the LASSO. The proposed strategy was verified by the experimental testing and has great potential for determining the geographical origin of green tea.

  • Fermented black rice bran extract inhibit colon cancer proliferation in WiDr cell lines Original Article

    SAFRIDA,; BUDIJANTO, Slamet; NURAIDA, Lilis; PRIOSOERYANTO, Bambang Pontjo; SAEPULOH, Uus; MARYA, Sela Septima; ARDIANSYAH,; SHIRAKAWA, Hitoshi

    Resumo em Inglês:

    Abstract The objective of this study was to find the best inhibition of WiDr colon cancer cells growth using Fermented Black Rice Bran (FBRB) extract and the mechanism of colon cancer inhibition by fermented rice bran. In this study, BRB was fermented by Rhizopus oligosporus (FBROLI), Rhizopus oryzae (FBRO), respectively, for 0, 24, 48, 72, and 96 h to analyze changes profile of phenolic content, total flavonoid, and antioxidant activity during fermentation. The result of elected fermentation and non-fermented (0 h) (NFBR) analyzed cytotoxic activity on Vero normal cells and WiDr cells. Genes’ mRNA expression of proliferation and apoptotic markers on WiDr cells was also analyzed that normalized the ACTB housekeeping gene. The results demonstrated that fermentation for 72 h produced the highest phenolic content, total flavonoids, and antioxidants activity with FBROLI extract, which had the highest inhibition of WiDr cells with IC50 value 650.7 μg/mL, while the FBRO with IC50 was 873.9 μg/mL, and NFBR with IC50 was 831.8 μg/mL. The mechanism of inhibition of WiDr cells through suppression of PCNA proliferation gene expression and increased apoptotic gene expression of p53, caspase-8, caspase-9, and caspase-7 with the highest increase of apoptotic gene expression obtained FBROLI extracts.

  • Bran characteristics impact the whole wheat noodle quality Original Article

    WANG, Feng; CHAO, Huimei; XU, Zhihan; WU, Yi; SUN, Luqian; WANG, Naifu

    Resumo em Inglês:

    Abstract In this study, whole wheat flour (WWF) was prepared by blending one commercial noodle flour with ten different bran samples from white and red winter wheat varieties. The whole wheat dough properties and noodle qualities were investigated. In general, brans from red wheat varieties exhibited higher total phenolic contents than those from white wheat varieties. Mixolab analysis revealed significant relationships between bran ash, starch, and insoluble dietary fiber (IDF) contents and the mixing and pasting properties of WWF dough. Concerning the noodle quality, bran protein content showed a positive correlation with tensile strength (P < 0.01), elongation distance, springiness, and resilience of cooked noodles. Also, bran IDF content was positively related to the hardness of cooked whole-wheat noodles. These results suggest that bran with higher protein content and lower IDF content is more desirable for the production of whole wheat noodles.

  • Chemical composition, antimicrobial properties, and antioxidant activity of galangal rhizome Original Article

    ALJOBAIR, Moneera Othman

    Resumo em Inglês:

    Abstract This study investigated the chemical composition (proximate composition, fatty acids, minerals, and phenolic compounds), antioxidant activity, and antimicrobial activity of galangal rhizomes. The rhizomes contain appreciable amounts of ash (5.38%), protein (5.86%), carbohydrate (81.13%), potassium (159.79 mg/kg), calcium (25.7 mg/kg), phosphorous (17.36 mg/kg), magnesium (15.57 mg/kg), iron (7.2 mg/kg) and manganese (3.82 mg/kg). Galangal rhizome oil is rich in unsaturated fatty acids (91.8%), elaidic (67.82%), linoleic (22.56%), palmitic (5.18%), and stearic (2.26%) acids found as the main fatty acids in the oil. Galangal rhizome extract contains substantial amounts of total phenolic content (53.18 mg GAE/g), total flavonoid content (14.12 mg CE/g), gallic acid (160.04 mg/100 g), (+)-catechin (124.33 mg/100 g), quercetin (105.34 mg/100 g), catechol (100.18 mg/100 g), isorhamnetin (82.2 mg/100 g), trans-cinnamic acid (81.97 mg/100 g) and protocatechuic acid (71.46 mg/100 g). The extract of galangal rhizomes also possessed high antioxidant activity, as assessed by DPPH (77.76%), ABTS (8.66 mmol TE/g), and FRAP (3.99 mmol TE/g), as well as antimicrobial activity against ten Gram-positive and Gram-negative pathogenic bacteria. In conclusion, Galangal is a rich source of nutrients and phytochemicals and exhibits antioxidant and antimicrobial activities.

  • Effect of cold storage on shelf life of sour passion fruit progenies Original Article

    NUNES, Valtânia Xavier; ROSADO, Luciana Domiciano Silva; RIBEIRO, Fernanda Cristina Silva; FINGER, Fernando Luiz; SANTOS, Carlos Eduardo Magalhães dos

    Resumo em Inglês:

    Abstract The present study aimed to evaluate the storage fruit potential of sour passion fruit progenies at temperatures of 7, 14 and 25 °C. The fruits were harvested at 30% yellow peel color, selected, sanitized and stored under refrigeration in chambers with relative humidity of 80% (± 5%) for a period of 12 days. The experiment was installed in a factorial scheme (3 × 3 × 4), with three progenies selected in the breeding program (P42, P45 and P49), three storage temperatures (7, 14 and 25 ° C) and four evaluation periods (0, 4, 8 and 12 days after storage). Analyzes of fruit mass, pulp mass, pericarp mass, pulp yield, pericarp thickness, water loss, soluble solids content, titratable acidity and ascorbic acid content were performed. There were significant differences among the studied progenies, P49 showed better traits than the other progenies, mainly regarding the resistance to water loss, the main trait that affects the quality of the fruits. Storage at 14 °C for twelve days is feasible to maintain the quality of sour passion fruit. The temperature of 7 °C inhibits the ripening of the fruits and promotes dehydration, confirming the non-recommendation of storage in this condition.

  • Culture and identification of biliary fibroblasts from Diannan small-ear pigs Original Article

    LI, Jiao; GUAN, DeShen; HU, PingHai; CHEN, Lei

    Resumo em Inglês:

    Abstract This study amied to explore the culture method of biliary tract fibroblasts from Diannan small-ear pigs, and lay the foundation for further exploration on biliary tract benign stenosis. The biliary tract injury model was constructed via adopting Diannan small-ear pigs, and the tissue adherence method was adopted. After trying different medium and fetal bovine serum concentrations, the culture method of mature Diannan small-ear pig biliary tract fibroblast was explored. Additionally, vimentin and desmin was examined and identified as fibroblasts. The biliary tract fibroblasts that can be passaged were available to be cultured via tissue adherence method. Biliary tract fibroblast, a sort of cell with proliferation and multidirectional differentiation potential, is difficult to be cultured and passed on, and its successful culture lays a good foundation for further exploration on drug intervention.

  • Evaluation of food processing with the management of food, water, and energy nexus in Baghdad, Iraq Original Article

    YASIN, Ghulam; BRONTOWIYONO, Widodo; OPULENCIA, Maria Jade Catalan; SHARMA, Sandhir; SHALABY, Mohammed Nader; AL-THAMIR, Mohaimen; JALIL, Abduladheem Turki; JABBAR, Abdullah Hasan; ISWANTO, Acim Heri

    Resumo em Inglês:

    Abstract Efficient use of water and energy is crucial in food processing. One of the major problems in the food processing is the creation of food waste. Reducing food waste is essential to fill the global food gap and help reduce water and energy gaps around the world. Also, efficient use of water and energy in food processing is crucial. Examining scientific sources, it seems that Nexus thinking can be considered as the key to reducing food waste. Proper planning and management of limited water, energy, and food resources to meet society's economic and social needs for sustainable development is always a challenging issue. In this paper, considering the two thermal power plants with coal fuel and natural gas fuel in Baghdad, the relationship between food production, water consumption, energy production, and CO2 emissions has been investigated. Considering three periods (5 years) and estimating demand and forecasting energy and food production, Nexus has been studied between water, food, and energy parameters. During these three periods, the amount of natural gas consumption has increased by 13.13%, 25.7%, and 28.79% compared to the total energy. Also, in the optimal case, the cost of the system is $ 5.65 billion.

  • Interaction of plum (prunus salicina lindl. cv. furong) anthocyanins with Tremella polysaccharides and characteristics of their complexes Original Article

    CHEN, Shouhui; WU, Li; LI, Yibin; DENG, Wei

    Resumo em Inglês:

    Abstract Polysaccharides and anthocyanins are one of the main components of many foods, and their interaction affects the texture and nutrition of foods. The anthocyanin-polysaccharide complex was prepared from anthocyanin of plum (Prunus salicina Lindl. cv. Furong) and polysaccharide of Tremella fuciformis. The structure changes of anthocyanin and polysaccharide before and after interaction were investigated by UV-visible spectroscopy, infrared spectroscopy and scanning electron microscopy. The absorption peak at 510 nm of anthocyanin-polysaccharide complex weakened at pH 5.0, and the intensity of absorption spectrum increased with the concentration of polysaccharide. The absorption peaks of anthocyanin-polysaccharide complexes were shifted in the infrared spectral curve of anthocyanin, and the formation of complex was caused by electrostatic interaction and hydrogen bond interaction between anthocyanin and polysaccharide. From microstructural analysis, anthocyanin and polysaccharide were effectively bound together. This can provide theoretical guidance for the structural design of anthocyanin-polysaccharide food and the development and utilization of new food ingredients.

  • Comprehensive characterization in different types of tartary buckwheat tea based on intelligent sensory technology Original Article

    SHI, Xiaodong; HONG, Ru; LIN, Liangzhu; WANG, Xinyu; LI, Yanjie; WANG, Cong; NIU, Bei

    Resumo em Inglês:

    Abstract As an alternative type of tea product, tartary buckwheat tea (TBT) has become popular in the current market because of its rich taste, natural healthiness and convenience of use. Because sensory evaluation is easily affected by the individual differences and external factors that affect human assessors, the present study used intelligent sensory systems (electronic nose, electronic tongue and electronic eye) to analyze different types of TBT to establish a scientific basis for its quality characteristics. Results showed that obvious differences in color, aroma and taste were found among the different types of teas. The taste differences in the TBT were mainly acquired by the CTS sensor (saltiness) and ANS sensor (sweetness), with the greatest number of volatile substance was detected in the whole plant tea. Overall, intelligent sensory technology could accurately evaluate TBT thus providing the capability to meet the needs of different types of consumers and of different occasions.

  • Improvement of the quality parameters of a novel synbiotic yogurt sauce using microencapsulated Lactobacillus paracasei and natural prebiotics Original Article

    POURJAVID, Hadi; ATAEI, Maryam; POURAHMAD, Rezvan; ANVAR, Amir Ali; BEHMADI, Homa

    Resumo em Inglês:

    Abstract This study aimed to examine the production of a synbiotic yogurt sauce and to evaluate its physicochemical, microbiological, sensory, and rheological properties during storage. Lactobacillus paracasei was microencapsulated with resistant starch and sodium alginate by the emulsion technique. Two forms of probiotic bacteria (microencapsulated and free), together with prebiotic compounds (flaxseeds and chia seeds each one at two concentrations of 2% and 4%), were added to the yogurt sauce. Samples were kept for 30 days at 4 ˚C and observed for physicochemical, microbiological, sensory, and rheological characteristics within specific intervals. The results revealed that the produced synbiotic yogurt sauce was characterized as a pseudoplastic fluid. However, its viscosity increased due to the presence of flaxseeds and chia seeds. The addition of flaxseeds and chia seeds improved the survival of bacteria. The post-acidification values were lower in samples containing the microencapsulated bacteria compared to samples containing the free bacteria. Among the produced samples, the highest acceptable score for the sensory characteristic was obtained for the sample containing microencapsulated L. paracasei and 2% flaxseeds. Therefore, it is possible to produce a synbiotic yogurt sauce with desirable properties.

  • Total flavonoids from Lagerstroemia speciosa (L.) Pers inhibits TNF-α-induced insulin resistance and inflammatory response in 3T3-L1 adipocytes via MAPK and NF-кB signaling pathways Original Article

    YIN, Haowen; YANG, Xiaojun; LIU, Shaobin; ZENG, Jian; CHEN, Shaohong; ZHANG, Shilin; LIU, You; ZHAO, Yun-Tao

    Resumo em Inglês:

    Abstract Adipocyte tissue inflammation orchestrates the occurrence and development of diseases induced by obesity. Here, the effects of Lagerstroemia speciosa (L.) Pers total flavonoids (LTF) on TNF-α-induced insulin resistance (IR) and inflammatory response in 3T3-L1 adipocytes and underlying mechanisms were studied. Cell glucose uptake test confirmed that TNF-α could induce IR in 3T3-L1 adipocytes. The sensitivity of 3T3-L1 adipocytes to insulin was increased by LTF treatment. The phosphorylation of IRS1 and Akt in TNF-α-treated 3T3-L1 adipocytes was markedly restored by LTF treatment. The results revealed that interleukin-6 (IL-6) and monocyte chemoattractant protein-1 (MCP-1) mRNA expression was elevated in TNF-α-administered 3T3-L1 adipocytes, whereas the mRNA expression of adiponectin (ADPN) was considerably decreased. When treated with 50 μg/mL LTF, the IL-6 and MCP-1 mRNA expression levels were drastically reduced, and the ADPN mRNA expression level was significantly raised. Moreover, the concentration of IL-6 in the supernatant of the medium was decreased after LTF treatment compared with the model group. Western blotting results showed that the phosphorylation of p38, JNK, and ERK of mitogen-activated protein kinase (MAPK) signaling pathways and IкB of NF-кB signaling pathway were inhibited. It suggested that LTF improves TNF-α-induced IR and inflammatory response in 3T3-L1 adipocytes via inhibiting MAPK and NF-кB signaling pathways.

  • Sources of polyunsaturated fatty acids from oilseeds in dairy cows diets can alter yield of and fatty acid profile in milk Original Article

    WANDERLEY, Alysson Martins; ÍTAVO, Luís Carlos Vinhas; SANTOS, Geraldo Tadeu dos; ÍTAVO, Camila Celeste Brandão Ferreira; DIAS, Alexandre Menezes; DIFANTE, Gelson dos Santos; GURGEL, Antonio Leandro Chaves; CUNHA, Camila Soares; MATEUS, Rodrigo Gonçalves; CARDOSO, Claudia Andréa Lima; OLIVEIRA, Marcus Vinícius Moraes de

    Resumo em Inglês:

    Abstract Our hypothesis was that different sources of unsaturated fatty acids from oilseeds (sunflower, soybeans, and cottonseed) could alter milk yield, fatty acid profile, and the amount of unsaturated fatty acids yielded in milk. It aimed to evaluate the effects of lipid sources on yield and composition and fatty acids in milk of primiparous Girolando cows. Five cows in lactation (35 ± 8 days), with 410 ± 7.15 kg BW were randomly distributed in a 5 x 5 Latin square. Five experimental diets, namely a control diet without an additional source of lipid and four diets with different lipid sources: cottonseed, sunflower seed, whole soybean, or soybean oil, as lipid source, to reach 70 g/kg of ethereal extract dry matter basis were used. Cottonseed and soybean oil addition reduced daily yield by 15 and 22%. Oilseed can alter fatty acid profile in milk. Whole soybean provided greater daily milk and fatty acids yields.

  • Heavy metals in some commercially fishery products marketed in Saudi Arabia Original Article

    ALJABRYN, Dalal Hamad

    Resumo em Inglês:

    Abstract Seven major commercially important marine fisheries species, Fenneropenaeus indicus, Chaceon quinquedens, Lethrinus nebulosus, Scomberomorus commerson, Plectropomus pessuliferus, Pampus argenteus, and Epinephelus summana were seasonally sampled from Jeddah main local fisheries market, Saudi Arabia. The heavy metals, namely arsenic (As), cadmium (Cd), chromium (Cr), cobalt (Co), copper (Cu), iron (Fe), lead (Pb), nickel (Ni), and zinc (Zn) were assessed. Except for arsenic, the results indicated that the levels of tested heavy elements were within the standard limits. The levels of arsenic were high in F. indicus, C. quinquedens, L. nebulosus, P. pessuliferus and E. summana. In addition, Pb showed higher mean levels of 0.89 ± 0.14 mg/kg and 5.05 ± 0.86 mg/kg in S. commerson and P. pessuliferus, respectively, compared to the permissible standard limits. Cd was not found in most samples, except for F. indicus and C. quinquedens where its detected levels exceeded the acceptable standards. Our results may prove the significant roles of seasonal impacts and species variations in the acquisition mechanisms of heavy metals in marine environments. Therefore, the application of a detection program for cumulative residual levels of heavy metals in marine fisheries products is recommended before marketing to ensure the safety of these products.

  • Computer vision as the golden tool: mathematical models for evaluating color and storage time of hamburgers with goji berry natural additive Original Article

    CARDOSO, Melina Aparecida Plastina; DE OLIVEIRA, Camila Fogaça; COPPO, Rodolfo Lopes; YAMATO, Maira Akemi Casagrande; PEDRO, Alessandra Cristina; OLIVEIRA, Pietro Martins de; CARVALHO, Venicio Macedo; PRADO, Ivanor Nunes do

    Resumo em Inglês:

    Abstract A new approach to meat color and shelf-life assessment is reported here for hamburgers mixed with goji berry. Samples with powdered or aqueous extract of goji berry were monitored, compared with hamburgers without the additive for ten days and its L*, a* and b* properties were determined by computer vision using a homemade setup. Noteworthy results, in particular the luminosity, for all samples with goji berry – only or with salt and pepper – were perceived, and predictive mathematical models for these food mixtures are here presented. The addition of goji berry in hamburgers, pioneered in this study, present advantageous characteristics both in terms of storage time and a positive effect on human health owing to the polyphenols in the natural additive. This study also offers insights into a low-cost and reliable method for the quality control of meat with potential application in the food industry.

  • Screening of mixed lactic acid bacteria starter and its effects on the quality and flavor compounds of fermented Lentinus edodes Original Article

    NIE, Yuanyang; JIA, Yajuan; ZHANG, Xiunan; LU, Sen; LI, Bo

    Resumo em Inglês:

    Abstract The lactic acid bacteria (LAB) with excellent fermented performance were screened for Lentinus edodes fermentation by measuring the growth status and acid producing capacity of different LAB in L. edodes, and the optimal mixed ratio of LAB was selected for the L. edodes fermentation through the mixed fermented test. Factors affecting the quality of fermented L. edodes were optimized by single factor experiment and response surface experiment. The results showed that when the mixed ratio of LAB was Lactobacillus delbrueckii subsp. bulgaricus: Lactiplantibacillus plantarum: Lacticaseibacillus rhamnous = 3:1:2, fermented L. edodes had the best fermented quality. The optimized process parameters of mixed LAB fermented L. edodes were as follows: fermentation temperature of 37 °C, salt content of 1%, and inoculation amount of 2.7%. Under this process, the total acid and sensory score of fermented L. edodes were 0.88 g/100 g and 81.7 points, respectively. Compared with the unfermented L. edodes, the contents of acids and ketones in the fermented L. edodes increased by 2.16% and 17.8%, while the contents of alcohols, aldehydes and phenols were relatively reduced by 3.66%, 7.42%, and 3.87%, respectively. This study provides a theoretical basis for the development of LAB fermented food of L. edodes.

  • Effect of Maillard reaction browning factors on color of membrane clarification non-centrifugal cane sugar during storage Original Article

    CHEN, Peng; CHENG, Fang; WEI, Lin; WANG, Shuo; ZHANG, Zhiming; HANG, Fangxue; LI, Kai; XIE, Caifeng

    Resumo em Inglês:

    Abstract The effect of Maillard reaction browning factors on the color enhancement of membrane clarification non-centrifugal cane sugar (M-NCS) in storage was explored. During storage, the color of M-NCS gradually browned and blackened. pH, the contents of glucose, fructose, protein, total amino acids and 5-hydroxymethylfurfural (5-HMF) decreased significantly. Meanwhile, the moisture content, relative percentages of volatile Maillard reaction products (MRPs) and the content of 3-deoxyglucosone (3-DG) increased during storage. The sucrose content remained stable. Correlation analysis shows all browning factors were significantly correlated with color. Multivariate data analysis results demonstrated that the compound effects of volatile MRPs, 3-DG, pH, glucose and total amino acids led to the color change of stored M-NCS. The order of effect on the color change of stored M-NCS was volatile MRPs > 3-DG > pH > glucose > total amino acids.

  • Effect of air drying temperature on the phenolics and antioxidant activity of Xuan-Mugua fruit Original Article

    CHEN, Jian-Peng; WANG, Yue; ZHANG, Xu-Yang; SUN, Ping; WU, Zheng-Fang; SHANG, Ya-Fang; YANG, Shao-Hua; MA, Yi-Long; WEI, Zhao-Jun

    Resumo em Inglês:

    Abstract Xuan-Mugua is a Chinese traditional fruit and is mainly preserved by air drying. To explore the effect of temperature on the drying property and quality of the fruits, they were sliced and dried at 60-90 °C. The results indicated that the drying time shortened from 150 to 80 min with the increasing temperature and the minimal time was found at 90 °C. The total phenolic content and antioxidant activity generally decreased by 5.09-18.27% at higher temperature (90 °C) and their maximums respectively appeared at 60 and 80 °C. Compared with the medium temperatures (60 and 70°C), the phenolic profiles changed obviously at higher temperatures (80 and 90 °C), and a transformation of chlorogenic acid was detected; besides, with the increasing temperature, the main phenolics including catechin and chlorogenic acid respectively decreased by 29.3% and 18.4%. Taking the above findings together, 70 °C should be the proper temperature to dry Xuan-Mugua fruits.

  • Effect of catalase on lipid oxidation and flavor substances of α- instant rice during storage Original Article

    LI, Xuyang; HE, Yutang; XIE, Yumei; ZHU, Danshi; YANG, Lina; WANG, Shengnan; LIU, He

    Resumo em Inglês:

    Abstract Lipid oxidation is one of the important factors affecting the quality of α-instant rice. In this study, α- instant rice was detected with hydrogen peroxide value (POV), malondialdehyde value (MDA) and fatty acid value (FAV), colorimeter, electronic nose and HS-SPME GC/MS before and after storage. As well as, the effect of catalase treatment on the quality of α-instant rice during storage was investigated The results showed that the content of MDA in α-instant rice decreased by 41.4% in the late stage of the accelerated storage test (21 days), which was 4.3% lower than that of α-instant rice treated with BHT. At the same time, catalase had more advantages in maintaining the whiteness and aroma of α-instant rice, and inhibiting the aldehydes, ketones, hydrocarbons and various volatile odor substances produced by lipid oxidation of α-instant rice. Therefore, catalase, as a natural substitute for synthetic antioxidants, has great potential in the antioxidation of convenience foods.

  • Comparison of volatile flavor compounds in plant-based and real pork mince by Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS) Original Article

    HE, Jiang; HUANG, Qin; PENG, Hui-xin; CHEN, Yi-ting; XU, Wen-si

    Resumo em Inglês:

    Abstract Improving the aroma of plant-based meat alternatives (PBMAs) is important for consumer acceptance. To explore possible strategies for mimicking the authentic meat-like aroma in plant-based pork mince (PBPM), the volatile flavor compound (VFC) profile of four PBPM samples and two real pork mince (RPM) samples were compared via headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Unprocessed RPM contained fewer aromatic compounds, but raw PBPM contained an abundance of VFCs. A discernible difference in the VFC profile also existed between the raw RPM samples, which were derived from common pig and free-range black pig. Similarly, a variance in the VFC profiles of different raw PBPM samples was observed. Various aromatic compounds, such as alcohols and aldehydes, are formed when RPM is cooked. Although some of these compounds can also be formed when PBPM is cooked, most VFCs present in the raw sample were reduced or eliminated during the same process. Although the impacts of steaming and stir-frying on the VFC profiles of each kind of pork differed, the similarity in the VFC profiles of PBPM and RPM increased after steaming and stir-frying.

  • Effects of heavy metal contamination on Oreochromis niloticus (Tilapia fish) Original Article

    ABDEL-AZIZ, Reham Lotfy; ELWOA, Shehata El-Sebaee; AL-MEGRIN, Wafa Abdullah; YEHIA, Hany Mohamed; ARAB, Assem Anwr Abou; DONIA, Mahmoud Abdel Monaim Abou; ABDEL-GABER, Rewaida; ELKHADRAGY, Manal Fawzy

    Resumo em Inglês:

    Abstract This study discusses the efecfts of heavy metal contamination in aquaculture ponds on Oreochromis niloticus (Tilapia fish). The effects of sub-lethal exposure to cadmium chloride and lead acetate on oxidative stress biomarkers (lipid peroxidation product) and antioxidant biomarkers (reduced glutathione) were investigated in O. niloticus. The determination of GSH was dependent on the precipitation of protein using a tungstate. Sulfuric acid solution and the formation of yellow color after reaction with 5, 5` dithiobis- 25-nitrobenzoic acid (DNTB) was measured at wave length 412 nm. There was a significant decrease in reduced glutathione (GSH) after exposure to different doses of cadmium chloride and lead acetate and a significant increase in lipid peroxidation product (LPO) after exposure to different doses of cadmium chloride and lead acetate. The investigation indicates that the cadmium chloride and lead acetate are elevating the level of lipid peroxidation which are toxic in Tilapia fish.

  • Basil, marjoram, nutmeg and oregano essential oils as natural preservatives of Quark-type cheese Original Article

    SCHUH, Janaina; BATISTELI, Paola; GARGETTI, Anariê; ZAPPAROLI, Anaeli; BALSAN, Thalia Indara; GILIOLI, Andressa; ZANETTI, Vanessa Cortina; FORALOSSO, Fabiana Bortolini; VARGAS JUNIOR, Álvaro; FRONZA, Nei; VERRUCK, Silvani; SILVEIRA, Sheila Mello da

    Resumo em Inglês:

    Abstract This study aims to evaluate the in vitro antimicrobial activity of basil, marjoram, nutmeg, and oregano essential oils to use the essential oil with better results for Quark-type cheese preservation. To verify the shelf life of Quark-type cheese without essential oil (CTL) and Quark-type cheese added with 0.05% essential oil (OE), microbiological and physicochemical analyses were performed for 35 days (4 °C). The acceptability of the product was also evaluated. The oregano essential oil showed strong antimicrobial activity in the disk-diffusion test (34.0 to 51.0 mm), and lower values of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against all species of bacteria tested. A lower mold and yeast count (p < 0.05) was observed during storage in OE denoting a positive effect in delaying its deterioration. On the other hand, there was no difference (p > 0.05) between the CTL and OE count of total mesophiles and Enterobacteriaceae. For the physicochemical parameters evaluated, there were no significant differences between the CTL and OE, thus denoting that the typical characteristics of this cheese were maintained. The Quark-type cheese added with oregano essential oil also showed good acceptability (> 7), which is a way to preserve the product with a natural additive.

  • The quality of handling and extended the shelf life and preservation of lagoon mullets fish (Mugil cephalus) Original Article

    YEHIA, Hany Mohamed; ALKHURIJI, Afrah Fahad; AL-MASOUD, Abdulrahman Hamad; TSIRAKI, Maria; MOSILHEY, Sameh Hassan

    Resumo em Inglês:

    Abstract The deterioration of fish by microorganisms is very quickly, because it’s a highly perishable foods and short shelf life, for this reason the handling and stored condition very important to slow down and extend the shelf life and its quality. There are a number of strategies used as traditional methods to extend the shelf life of fishes included: chilling, freezing, icing, drying, smoking and salting. From the innovative processing technologies using of icing system with organic acids is considered to be a preservative method and delaying the changing in the fish and able to guarantee the quality with extension of their shelf-life. The present study provides the addition of organic acid as lactic acid (0.1%), propylene glycol (7%), potassium sorbate (1000 ppm) and mixture of potassium sorbate (1000 ppm) + sodium benzoate (0.2%) to fresh water and dipping the mullet fish in it then preserved in fresh water crushed ice medium containing the same concentration of organic acids. Different parameters were determined to limit the quality and safety of mullet during storage periods as total volatile nitrogen base, trimethylamine, thiobarbituric acid-value, refractive index of the muscle fluids, electrical resistance of the fish muscles, organoleptic evaluations and in addition to total viable count of bacteria and psychrophilic bacteria. The mixture of potassium sorbate and sodium benzoate using icing system method extended the shelf life of mullet fish up to 17-19 days of storage period in comparison with control and other organic acids.

  • The research of effect of diluents to the amount of pesticide residues in wine Original Article

    KAMALADDIN, Fataliyev Hasil; GALIB, Agayeva Sudaba; ELMAN, Haydarov Elnur; ELXAN, Aliyeva Shalala; MAMMADTAGI, Askarova Irada; ABBASGULU, Hasanova Aybaniz; TOFIG, Cafarova Konul

    Resumo em Inglês:

    Abstract The effect of various substances on the composition and quality of wine has been studied. Only imazalil residue was 0.35 µg/dm3, in course of use the activated coal in a dose of 300 mg/dm3 and no other pesticides were found. The pesticide residue was totally over during the next use of doses (450 & 600 mg/dm3) of the activated coal. So, the dose of activated coal of 450 mg/dm3 is sufficient to remove totally the residue of pesticide out of wine examples. The more significant dose of bentonite was 600 mg/dm3. In this case, the most affected one was imazalil. İncreasing the dose of casein from 150 mg/dm3 up to 600 mg/dm3 is observed decreasing with about 5-10 times of the different pesticide residue but these doses weren`t enough to remove the pesticide totally/ we can see show α-endosulfan (about 10 times) and pencondzolen (about 6 times) among highly affected pesticide residues. The weakest effect was PVPP and the strongest one was attributed to activated coal during the removing process of pesticides residues by diluents.

  • Reveal the internal moisture changes of white gourd during hot air-drying process using low-field NMR Original Article

    LI, Yu; LIU, Yingying; GUO, Shuihuan

    Resumo em Inglês:

    Abstract The moisture content, distribution and state changes of White gourd were studied during hot air-drying process using Low-field nuclear magnetic resonance (LF-NMR). The transverse relaxation time (T2) inversion spectrum of White gourd was measured at different temperatures during drying process, and the characteristics of internal moisture state and change were analyzed using the LF-NMR. The results showed that T2 was changed and the moisture of liquidity was reduced during drying process. In addition, the moisture with high degree of freedom changed to the moisture with low degree of freedom during drying. The amplitude of total NMR signal and the moisture content of drying base were a linear relationship during drying. The kinetics of the percentage of bound water and free water were based on exponential function and polynomial function respectively with drying time and different drying temperatures.

  • Characterization of a rutin-hydrolyzing enzyme with β-glucosidase activity from tartary buckwheat (Fagopyrum tartaricum) seeds Original Article

    SUN, Yao; CUI, Xiaodong; WANG, Zhuanhua

    Resumo em Inglês:

    Abstract The rutin-hydrolyzing enzyme (RHEs) catalyse hydrolysis of rutin to quercetin. In this study, a RHE purified from natural tartary buckwheat flour (FtRHE) exhibited β-glucosidase activity. It was highly active on cello-oligosaccharides and p-nitrophenyl-β-D-glucopyranoside (pNPG). FtRHE exhibited optimum β-glucosidase activity at 40 °C and pH 4.0, which was elevated by the presence of Ca2+, suggesting that Ca2+ may act as a co-factor for its activation. The Km and Vmax of FtRHE were 0.22 mM and 310.48 U/mg, respectively, when pNPG was the substrate. FtRHE retained only 6.6% activity in the presence of 1.5 M glucose, indicating that glucose acted as its inhibitor. This study demonstrates β-glucosidase activity of a RHE from natural tartary buckwheat flour and provides better understanding of its role in glycoside metabolism, establishing a basis for further investigations.

  • Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products Original Article

    YANG, Dongmei; REN, Guoping; ZHU, Xingyi

    Resumo em Inglês:

    Abstract Green vegetable semi-finished products (SFP) are deeply welcomed in daily life, but their quality will change during cooking and storage. This study investigated the effects of cooking method and storage temperature on quality of three green vegetable SFP. Fresh broccoli, green pepper and French bean were selected as research materials. They were blanched, microwaved and stir-fried to prepare the SFP, respectively. Then, the SFP were stored at 4 oC and 20 oC for seven days, respectively. The sensory score, weightlessness rate and chlorophyll content were determined. Results indicate that, the comprehensive quality of three green vegetable SFP shows a downward trend during the storage. The cooking method and storage temperature have significant effect on the quality.

  • Bioactive properties, antibacterial activity, and color features of Polygonum cognatum: The effects of frozen storage and cooking process Original Article

    DEMİRGÜL, Furkan; DİVRİKLİOĞLU-KUNDAK, Melike; SAĞDIÇ, Osman

    Resumo em Inglês:

    Abstract In this study, the effects of frozen storage (for six months at -30 °C) and cooking on total phenolic, antioxidant activity and color characteristics of Polygonum cognatum Meissn. were determined. In addition, the antibacterial activity of the ethanol extract of the plant against Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus, Bacillus subtilis, and B. cereus was investigated. Both frozen storage and cooking have been found to cause significant decreases in the total phenolics. During the storage, differences among DPPH radical scavenging activities were statistically insignificant. However, the DPPH activity has been found to increase significantly with cooking. Copper-reducing antioxidant capacity has started to decrease considerably after four months of storage. Cooking process slightly increased the copper-reducing capacity. Various changes were detected in the color properties of both frozen stored and cooked samples. The ethanol extract of the plant was effective against all the tested bacteria at different ratios.

  • Sustainability assessment of food industry with the approach of water, energy and food nexus Original Article

    TSENG, Cheng-jui; CHETTHAMRONGCHAI, Paitoon; MAHMUDIONO, Trias; SHARMA, Satish Kumar; AL-AWSI, Ghaidaa Raheem Lateef; ABED, Salwan Ali; MOHAMMED, Faraj; OPULENCIA, Maria Jade Catalan; RUDIANSYAH, Mohammad

    Resumo em Inglês:

    Abstract The development of the food industry, along with the protection of water and energy resources, is crucial for sustainable economic growth and human well-being. Water, energy and food nexus approaches can help reduce food waste and other resources by adopting policies and regulations based on comprehensive information and Nexus that promote the use of more efficient production technologies in terms of water and energy consumption against food waste. This paper aims to identify the potential of integrated management of food industry, water and energy in Sulaimaniyah. In this paper, the WEAP planning system, as well as Excel software, have been used. Also, five scenarios were proposed that predicted the level of food demand and shortage of water and energy resources from 2021 to 2025. Considering the simultaneous development of food industry and agriculture, scenario 5 was selected as the best scenario. In this scenario, simultaneous management of water and energy demand is also considered to increase food production. In scenario 5, the amount of water supply is 94.85%, which indicates that it is more effective than in scenarios 3 and 4. Also, in scenario 5, with the increase in surface water use and full use of electric pumps instead of diesel, the amount of energy required to pump water from the aquifer is 55% and 49% less than in scenarios 3 and 4 respectively.

  • Molecular mechanism of polyunsaturated fatty acids improving spatial learning and memory in developmental rat Original Article

    WANG, Li-Mei; SUN, Xiao-yan; YE, Shijie; WU, Min-rui; JIANG, Yu-han; XU, Wei; WANG, Hong-Xun

    Resumo em Inglês:

    Abstract Study on the effects and mechanisms of different oils on spatial learning and memory in developing rats. Fifty-six Sprague Dawley (SD) rats with primary weaning were randomly divided into the 7 groups, DHA, walnut oil, perilla oil, safflower seed oil, α-linoleic acid, and Essential fatty acid (EFA)-deficient and negative control. Morris water maze behavioral test was performed after 8 weeks of continuous feeding. Real-time fluorescence quantification and immunoblotting were performed to evaluate changes in the expression of NR1, CREB and c-Fos in rat hippocampus, qPCR detected the expression in hippocampal cells. The results showed that the rats fed various oils significant improvement in the Morris water maze test. The mRNA expression of NR1, CREB and c-Fos in the hippocampus of rats fed with various oils were significantly up-regulated (P<0.05 and P<0.01), and CREB and c-Fos proteins expression were up-regulated (P<0.05). The expression of genes and proteins in hippocampus of EFA-deficient control was not significantly different from negative control. It is suggested that polyunsaturated fatty acids could significantly improve the learning and memory ability of rats, which may be through regulating the mRNA expression of cfos, CREB and NR1 in rat hippocampus and the synthesis of CREB and c-Fos proteins.

  • Rapid determination of water content in potato tubers based on hyperspectral images and machine learning algorithms Original Article

    ZOU, Zhiyong; WU, Qingsong; CHEN, Jie; LONG, Tao; WANG, Jian; ZHOU, Man; ZHAO, Yongpeng; YU, Tingjiang; WANG, Yinfan; XU, Lijia

    Resumo em Inglês:

    Abstract This study investigated the hyperspectral reflectance response of time series generated during oven drying to changes in the moisture content of potato tubers. Seventeen preprocessing methods were used to eliminate the influence of spectral noise on the spectral characteristic curve. Algorithms such as CatBoost, LightGBM, and XGBoost are used to obtain the first 40 effective characteristic spectra of hyperspectral images, which reduces the redundancy of data and improves the prediction accuracy. The water content prediction model of potato tubers was established by using the selected characteristic bands. The results showed that the combined model based on Lasso and XGBoost algorithm had the strongest prediction ability. The best model is MF-Lasso-XGBoost, which has R2 value of 0.8908, Rmse of 0.0610, Mdae of 0.0389, and R2cv of 0.8448. This research can provide reference for the detection of potato moisture content and theoretical basis for the development of crop moisture detector.

  • Antibacterial activity and mechanism of phillyrin against selected four foodborne pathogens Original Article

    ZHANG, Junshun; GAO, Mingkun; LUO, Jiayuan; GUO, Yang; BAO, Yihong; YANG, Tianzhi

    Resumo em Inglês:

    Abstract The antibacterial activity of phillyrin on Escherichia coli ATCC8739 (E. coli ATCC8739), Bacillus subtilis BS08, Staphylococcus aureus ATCC6538 (S. aureus ATCC6538) and Salmonella ATCC14028 was determined by filter paper method. The minimum inhibitory concentration (MIC) of the four tested bacteria was investigated by plate coating method to evaluate antibacterial ability. The antibacterial mechanism was further investigated by measuring growth curve, electric conductivity, nucleic acid content, Na+/K+-ATPase activity and polyacrylamide gel electrophoresis (SDS-PAGE). The results indicated that phillyrin had antibacterial effects and the MICs against Escherichia coli ATCC8739, Bacillus subtilis BS08, Staphylococcus aureus ATCC6538 and Salmonella ATCC14028 were 2.15, 3.16, 3.02 and 3.40 μg/mL respectively, and the antibacterial effect on Escherichia coli ATCC 8739 was more significant (p< 0.05) than that on other bacteria. Scanning electron microscopy (SEM) indicated that phillyrin destroyed the morphology of the cells and the cells ruptured. The leakage of intracellular substances led to an increase in nucleic acid content and an increase in electric conductivity in the bacterial suspension; SDS-PAGE analysis indicated that phillyrin could inhibit protein synthesis; in addition, phillyrin could reduce Na+/K+-ATPase activity. Therefore, phillyrin had obvious antibacterial ability and inhibited the expression of bacterial proteins by destroying the cell membrane structure, resulting in the death of the cells.

  • Phytochemical composition and nutritional characterization of qamgur (Brassica rapa L.) in different forms Original Article

    SUN, Xiaohui; WANG, Wei; PAERHATI, Maerhaba; SONG, Zhanteng; LI, Jin; ZHU, Jingrong

    Resumo em Inglês:

    Abstract The purpose of this paper is to determine the phytochemical composition and evaluate the nutritional value of qamgur (Brassica rapa L., a characteristic crop in Xinjiang). The fresh qamgur was processed with hot air drying and freeze drying and then sliced into FD qamgur slices and ground into qamgur powders. The results show that qamgur powders and FD qamgur slices are rich in the nutrients essential for human health, such as total sugar (41.4 and 44.8 g/100 g), polysaccharide (16.3 × 103 and 20.4 × 103 g/100 g), Vitamin C (39.3 and 46.5 g/100 g), flavonoids (45.0 and 33.0 g/100 g) and total saponins (46.0 and 30.0 g/100 g) compared with the fresh qamgur. Moreover, major elements and micro elements analysis were measured by inductively coupled plasma atomic emission spectrometry (ICP-AES), and the results showed that an abundant number of mineral elements (e.g. K, Na, Ca, Mg, Cu, Fe, Zn and Mn) were found in qamgur. The content of Ca was 4.5×103 mg/kg, 15.7 mg/kg for Zn, and 81.1 mg/kg for Fe. Similarly, the highest protein value was observed in the qamgur powders (12.4 g/100 g), whereas the fresh samples contained only 2.78 g/100 g. In addition, the proportion of essential amino acids (EAA) and nonessential amino acids (NEAA) of the powders were 59.7% and 40.3%, whereas for the FD slices, they were 61.0% and 39.0%. Overall, the nutritional value of qamgur was significantly improved through processing. So, in this paper, we provide the theoretical basis for the study on the nutritional value of qamgur and the development of medicinal foods and functional foods.

  • The influence of sexual maturity on the meat quality of free-range chickens Original Article

    MARÇAL, Joanna Oliveira; OLIVEIRA, Giulia Piva; GERALDO, Adriano; MIRANDA, José Rafael; GARBOSSA, Cesar Augusto Pospissil; LIMA, Lidiany Mendonça Zacaroni; FARIA, Peter Bitencourt

    Resumo em Inglês:

    Abstract This research study aimed to evaluate the influence of sexual maturity on meat quality parameters in chickens raised in a free-range system. The fully randomized design (FRD) used a (2x2) factorial scheme, with two sexes (male and female) and two categories of sexual maturity (immature and mature). Ninety birds (45 females and 45 males) belonging to the Label Rouge (Pescoço Pelado) strain were slaughtered at five different ages (70, 90, 120, 150, and 180 days). The physicochemical parameters, centesimal composition and shelf life of the meat were assessed. In both breast and leg cuts, sexual maturity promoted an increase in shear force and affected the meat color by increasing its redness (a*). Moisture was higher in leg meat after sexual maturity. In both breast and leg cuts, ether extract was higher in sexually mature females. Sexual maturity also caused a decrease in tenderness and shorter shelf life of the meat.

  • Study on the clinical application of Streptococcus pneumoniae serotype detection based on MALDI-TOF MS technology Original Article

    ZHOU, Junjie; ZHOU, Dajin; CHEN, Weifeng; XIE, Hejie; HU, Peizhong; ZHOU, Yan

    Resumo em Inglês:

    Abstract Streptococcus pneumoniae is related to the prognosis of infected patients. If the strain can be identified to the serotype level, it will play a key role in formulating measures to prevent Streptococcus pneumoniae infection. Therefore, this study focuses on analyzing the significance of serotype detection of Streptococcus pneumoniae under the guidance of MALDI-TOF MS technology, and provides a reference for rapid clinical typing of Streptococcus pneumoniae. A total of 500 patients were selected for treatment in our hospital from April 2019 to April 2020. The main types of diseases were patients with sinusitis, pneumonia, bacteremia, and acute otitis media. A total of 500 cases were collected, and specimens of Streptococcus pneumoniae were collected. Observe the distribution of MALDI-TOF MS mass spectrometry scores; the composition of the serotype distribution of Streptococcus pneumoniae isolates; the molecular typing of Streptococcus pneumoniae isolates; the relationship between the clinical characteristics of 500 patients and the distribution of serotypes 14, 19F; the distribution of serotypes 14, 19F and Analysis of the relationship between patient prognosis. Capsular swelling, latex agglutination test, MALDI-TOF MS detection of serotype distribution of serotype Streptococcus pneumoniae isolates, serotypes 6B, 14, 19A, 19F, 23F accounted for a large proportion, of which the highest serotype was mainly 14. 19F; The number of serotypes detected by MALDI-TOF MS was the highest, reaching 489 (97.80%), the number of serotypes detected by capsular swelling was 308 (61.60%), and the number of serotypes detected by latex agglutination test was 313 (62.40%). The distribution of serotypes detected by MALDI-TOF MS was significantly higher than the other two detection techniques (P < 0.05), and there was no statistical difference between the two tests of capsular swelling and latex agglutination (P > 0.05). The distribution rates of serotypes 14 and 19F were compared in different ages, disease types, drugs, etc., and there were statistical differences (P < 0.05), but there was no statistical difference in gender (P > 0.05). The prognosis of 500 patients, of which 487 cases improved (serotype 14: 98 strains; serotype 19F: 100 strains), 13 died (serotype 14: 12 strains; serotype 19F: 12 strains), serotypes 14, 19F There is a significant correlation between the distribution and the prognosis of patients (P < 0.05). MALDI-TOF MS technology can quickly, accurately and simply identify Streptococcus pneumoniae, with high sensitivity and specificity, and can save time for clinical diagnosis of Streptococcus pneumoniae infection. The laboratory can use MALDI-TOF MS to collect protein profiles of known typed strains and construct a corresponding typing mass spectrum library, and perform principal component cluster analysis on the spectrum to be tested and the library, which can quickly type Streptococcus pneumoniae.

  • Effects of foliar iron spraying on Cabernet Sauvignon phenolic acids and proanthocyanidins Original Article

    WANG, Jingyao; GU, Chaofeng; MA, Tinghui; WANG, Rui

    Resumo em Inglês:

    Abstract In order to explore the effect of different irons on the fruit quality of wine grapes, as well as the phenolic acids and proanthocyanidins of the peel, “Cabernet Sauvignon” was taken as the research object. Ferrous sulfate, EDTA-Fe, ferric citrate, ferric gluconate and ferric sugar alcohol were sprayed between the coloring periods, and the foliar sprayed water was used as the control. The results showed that foliar spraying of iron would increase the fruit sugar-acid ratio and 100-grain weight; iron spraying would up-regulate the content of phenolic acid monomers, among which EDTA-Fe and ferric citrate had significant up-regulating effects, but all iron treatments had a significant effect on the increase. The content of caffeic acid and chlorogenic acid was down-regulated; the content of proanthocyanidin monomer was up-regulated by iron spraying, and the content of proanthocyanidin monomer was significantly up-regulated by ferric citrate treatment. Foliar spraying of ferric citrate not only balanced the sugar-acid ratio of the fruit, but also increased the content of phenolic acid and proanthocyanidin in the grape peel, which further improved the quality of the grapes and helped to increase the flavor of the wine.

  • Effect of intermittent microwave drying on nutritional quality and drying characteristics of persimmon slices Original Article

    QIN, Yanting; DUAN, Zhenhua; ZHOU, Siyun; WEI, Zhenzhen

    Resumo em Inglês:

    Abstract The novelty of this paper was to evaluation the effect of intermittent microwave drying (IMD) on the nutritional quality and drying characteristics of persimmon slices. Persimmon slices were treated with IMD at the microwave power levels of 280, 350, 420, 490, and 560 W, and the drying characteristics, nutritional components, and sensory properties were determined and analyzed. The results showed that the drying process of persimmon slices could be divided into three stages; increasing speed, constant speed, and decreasing speed. Meanwhile, the higher the microwave power, the shorter the drying time and the higher the drying rate. With the increase of microwave power, the contents of soluble sugar, soluble tannin, vitamin C, and ash increased gradually, but had no obvious effect on the content of insoluble tannin, while the contents of soluble protein and vitamin E decreased gradually, and the overall acceptability score increased first and then decreased. In this study, the comprehensive scoring method was used for dried persimmon slices. The optimal microwave power for IMD persimmon slices was determined to be 490 W, which could effectively improve the drying rate and nutritional value, and has good sensory acceptability.

  • Quality characteristics of field muskmelon seed oil extracted by different processes Original Article

    ZHANG, Qiang; DU, Xianfeng

    Resumo em Inglês:

    Abstract Field muskmelon seeds contain plenty of oil. However, its potential as vegetable food oil has not been explored comprehensively. This study used three different processes, cold extrusion (CE), coasting followed by cold extrusion (R-CE), and supercritical fluid extraction (SFE), for the extraction of field muskmelon seed oil (FMSO) and studied its quality characteristics such as color, fatty acid composition, and volatile components. The study found that FMSO is abundant in unsaturated fatty acids (UFA) and has a pleasant aroma. Gas chromatography-mass spectrometry (GC-MS) revealed that FMSO contains five main fatty acids, palmitic (11.85 ± 0.03 to12.52 ± 0.03%), linoleic (60.94 ± 1.31 to 64.78 ± 0.77%), oleic (16.64 ± 0.26 to 18.95 ± 0.47%), elaidic (0.85 ± 0.05 to 1.06 ± 0.03%), and stearic (5.67 ± 0.03 to 8.44 ± 0.06%) acids. The relative content of fatty acids showed significant variation depending on the extraction process (P < 0.05). Furthermore, volatile components were obtained by headspace solid-phase microextraction (HS-SPME) and analyzed by GC-MS. In total, 42, 53, and 91 volatile components were identified in FMSO extracted by CE, R-CE, and SFE, respectively. R-CE extraction promoted pyrazines content (51.51 ± 3.15%) and reduced esters and acids, while SFE extraction promoted the contents of hydrocarbons (26.00 ± 2.10%) and aldehydes (26.00 ± 2.78%). Meanwhile, the contents of esters (13.43±0.6%), alcohols (12.81 ± 0.16%), and acids (11.41 ± 0.23%) were higher in CE extracted FMSO than that extracted by R-CE and SFE. These results suggest that FMSO with high UFA content and pleasant aroma could be a potential source of vegetable food oil.

  • Effects of Zanthoxylum bungeanum M. and Capsicum annuum L. oil on the formation of aroma characteristics of Jiao-ma chicken as evaluated by GC-MS and E-nose Original Article

    WANG, Lixia; TAN, Siwei; WANG, Peng; YAN, Haiyan; TIAN, Honglei; ZHAN, Ping

    Resumo em Inglês:

    Abstract Spices have long been used in many countries to enhance or modify the flavor of meat and meat products. In general, different cooking treatments of spices can produce significantly different flavor. Jiao-ma chicken (JMC), as a traditional and characteristic cuisine in China, is prepared by boiled chicken seasoned with its exquisite flavor sauce. The delicious flavor of its sauce has won great popularity, and fried chili pepper (Capsicum annuum L.) oil (CPO) and pricklyash peel (Zanthoxylum bungeanum M.) oil (PPO) are its essential ingredients. To investigate the effects of CPO and PPO on the formation of aroma characteristics of JMC, the volatiles of CPO and PPO with and without chicken soup (CS) were analyzed by SPME/GC-MS. A total of 69 and 64 volatiles were identified in semi-finished JMC sauce (CS, CPO, and PPO) and final JMC sauce, respectively. GC-MS results showed that the composition and proportions of volatiles were significantly changed. Adding CPO and PPO to the basic CS generated several terpenes, and caused significant decreases in alcohols, aldehydes, and ketones, resulting in an exquisite spicy flavor of JMC sauce. Combined with GC-O and principal component analysis (PCA) results, it was found that 23 volatiles positively involved in the aroma formation, and might be significantly contributed to the unique flavor of JMC sauces.

  • Evaluation of some analytical methods for determination of calcium oxalate in Amorphophallus muelleri flour Original Article

    SARIFUDIN, Achmat; RATNAWATI, Lia; INDRIANTI, Novita; EKAFITRI, Riyanti; SHOLICHAH, Enny; AFIFAH, Nok; DESNILASARI, Dewi; NUGROHO, Pramono; YUNIAR, Annisa Dwi

    Resumo em Inglês:

    Abstract The presence of calcium oxalate is the major obstacle in flour processing of Amorphophallus muelleri tuber since the calcium oxalate can induce skin irritation and is harmful to kidneys. The development of a rapid analytical method to detect calcium oxalate in Amorphophallus flour is required. This research was intended to evaluate the use of some analytical methods (FTIR, SEM-EDS, XRD, XRF, and titration methods) in calcium oxalate detection in Amorphophallus muelleri flour prepared from different treatments (soaking in water (W), solution of sodium bisulfite 1000 ppm (B), solution of sodium chloride salt 3% (S), solution of sodium bisulfite 1000 ppm and sodium chloride salt 3% (BS)). Results showed that the presence of oxalate in Amorphophallus flour can be detected in the FTIR spectra from the C=O group at a wavenumber of 1610 cm-1. SEM images confirmed that calcium oxalate in Amorphophallus flour existed as raphide crystals in which their quantity can be estimated by the EDS feature of SEM. The presence of calcium oxalate crystals in Amorphophallus flour can be differentiated from other salts present in the flour by XRD. XRF can be used as a rapid analytical tool to detect the presence of calcium oxalate in Amorphophallus flour. The potassium permanganate titration technique can be used as a reference method for other rapid analytical methods in detecting calcium oxalate in Amorphophallus flour.

  • Handmade savory crackers made with baru cake and oil (Dipteryx alata Vog) Original Article

    MOREIRA, Mariele Rodrigues; CAETANO, Kelly Aparecida; MING, Chiu Chih; RIBEIRO, Ana Paula Badan; CAPITANI, Caroline Dario

    Resumo em Inglês:

    Abstract The extraction of baru oil from almonds, generates the partially defatted cake. The use of this coproduct in bakery products reduces wastage of materials and nutrients, thereby improving nutritional aspects, and contributing to a sustainable environment. The aim of this study was to characterize the physico-chemical properties of crackers made with oil and partially defatted baru cake as partial substitutes for olive oil and wheat flour, respectively. The formulations presented interesting nutritional benefits to consumers, as they can be considered as a source of dietary fiber (13.58 g/100 g), magnesium (61.76 mg/30 g) and zinc (1.72 mg/30 g) and high in manganese (1.55 mg/30 g) and iron (4.56 mg/30 g) according to values established by Brazilian legislation, in addition, they have an interesting content of proteins (19.55 g/100 g) and lipids (19.24 g/100 g). The use of baru almond coproducts in savory crackers might be a good alternative to add nutrients that provide nutritional benefits to consumers.

  • The influence of microbial bacterial proteins on metabolites in the chilled tan sheep meat Original Article

    HU, Qianqian; ZHAO, Junyi; LUO, Ruiming; YOU, Liqin; ZHAO, Xiaoce; SU, Chunxia; ZHANG, Heyu

    Resumo em Inglês:

    Abstract This study aims to investigate experimentally the influence of microbial bacterial proteins on microbial metabolites in the chilled storage of Tan Sheep meat based on the surface enhanced laser desorption/ionization-time of flight-mass spectrometry (SELDI-TOF-MS) and gas chromatography-time of flight-mass spectrometry (GC-TOF MS). The correlation analysis of differentially abundant proteins and differential metabolites detected simultaneously in different storage periods has been carried out by heatmap analysis. The results show that 30 differential expressed metabolites were statistically significant. These metabolites were identified as potential spoilage biomarkers. Among of them, 25 differential expressed metabolites can be matched to KEGG metabolic pathways. cyano-amino-acid pathway, pentose phosphate pathway, histidine pathway, purine metabolic pathways, lanine, aspartic acid and glutamate pathway were highly active. Therefore, the differentially abundant proteins contents of microbiology in metabolism can lead to differential effects on metabolic pathways.

  • Viability of Lactobacillus acidophilus in whole goat milk yogurt during fermentation and storage stages: a predictive modeling study Original Article

    MENEZES, Marcos Ubiratam Filgueira Oliveira; BEVILAQUA, Gabriel Cicalese; XIMENES, Graciliane Nobre da Cruz; ANDRADE, Samara Alvachian Cardoso; KASNOWSKI, Maria Carmela; BARBOSA, Neila Mello dos Santos Cortez

    Resumo em Inglês:

    Abstract The incorporation of probiotics into fermented milk is beneficial for the consumer's health and it is important to know the viability of these microorganisms in the product, from production to final consumption. This research carried out a predictive study on the behavior of Lactobacillus acidophilus LAFTI L10 probiotic strain during the fermentation and storage stages of whole goat milk yogurt. Selective counts of L. acidophilus were performed with MRS medium added with clindamycin. The primary model of nonlinear regression by Baranyi and Roberts was fit to the experimental data in DMFit 3.5 software and statistically evaluated. The total fermentation time of the yogurt was 6.5 h and 3 logarithmic cycles of probiotic cell growth were observed. During storage, time influenced the concentration of L. acidophilus from the 30th day onwards, maintaining a minimum count that allows the denomination of probiotic yogurt to the product and certifying its quality. The Baranyi and Roberts model fit satisfactorily the experimental data. The results can benefit the dairy industry in the development, optimization, and reliability of their processes for dairy products.

  • Effect on hypoglycemic activity and UPLC–MS/MS profiling of Rosa roxburghii fruit fermented with Chinese traditional distiller's yeast Original Article

    YAN, Yanfang; LUO, Zhongsheng; DENG, Tingfei; CUI, Xiaofang; YANG, Juan; PAN, Xiong; YANG, Lishou; WANG, Yu; LI, Liangqun; LI, Lilang; GAO, Ming; YANG, Xiaosheng

    Resumo em Inglês:

    Abstract To illuminate changes in the secondary metabolic spectrum and hypoglycemic activity between Rose roxburghii fruit fermented (RRFF) by Chinese traditional distiller’s yeast and R. roxburghii fruit (RRF) using UPLC–MS/MS and streptozotocin-induced diabetic mice. Secondary metabolomics in the RRFF apparently differs from those in RRF; 32 pentacyclic triterpenoids were identified first, and ursolic acid-substituted roxburix acids were found to be the marker compounds. Testing of HepG2 cells indicated that RRFF had good glucose consumption capacity. Additionally, fasting blood glucose levels, glucose tolerance tests, plasma insulin levels and insulin resistance in diabetic mice indicated that RRFF was better than RRF. More importantly, RRFF exhibited good structure in pancreatic tissue. These results indicate that the fermentation process is beneficial for increasing the content of triterpenoids and enhancing hypoglycemic activity. Traditional fermentation with Chinese traditional distiller’s yeast can provide a way to expand the application of nutritious fruits with short shelf life.

  • Synthesis of hydrogels based on nanocellulose from garlic straw and regulating the release of allicin and its cytotoxicity Original Article

    GAO, Xudong; JIA, Yanan; CHEN, Zhongqin; SANTHANAM, Ramesh Kumar; ZHANG, Min; HE, Chengwei; CHEN, Haixia

    Resumo em Inglês:

    Abstract Allicin is an organosulfur compound found in garlic, which is well known for their anticancer properties, however, its application was limited due to its instability towards light, heat, and alkaline conditions. In order to improve the bioavailability and stability of allicin, allicin was loaded into the garlic straw nanocellulose hydrogels and its physiochemical properties and toxicity towards normal hepatocyte cells (L02) and cancerous cells (HepG2) were evaluated. Initially, garlic straw was used as raw material to extract cellulose (GSC) and the garlic straw nanocellulose (GSNC) with a particle size of 168.0 ± 0.65 nm was prepared. Then, GSNC hydrogels were further prepared. The swelling rate of hydrogels in various medium was also determined. Finally, allicin was loaded into the hydrogels. The results showed that GSNC hydrogels had the porous structure, high pH sensitivity and the swelling rate in simulated intestinal fluid was 3054.24%. The drug loading capacity of allicin was 166.4 mg/g and the entrapment efficiency of allicin in GSNC hydrogel was 83.20%. The release rate of allicin-GSNC hydrogel was the highest in simulated intestinal fluid, and it could release allicin slowly. Moreover, the allicin-GNSC hydrogel were non-toxic towards L02 cells and had obvious toxicity towards HepG2 cells.

  • Effects of lactic acid bacteria and yeast on mutton quality at different temperatures Original Article

    JIAO, Xinya; SHU, Ying; RAO, Weili; ZHANG, Zhisheng; CHENG, Shumei

    Resumo em Inglês:

    Abstract At various temperatures, the effects of Saccharomyces cerevisiae, Lactobacillus farciminis S26, Lactobacillus plantarum S42 and Pediococcus acidilactici S53 on physical and chemical indicators as well as sensory quality of mutton were investigated. These characteristics are then used to build the shelf life prediction model. The results revealed that as the storage period rose, the moisture content and sensory quality of the mutton dropped, but the TBARS value increased. The theoretical shelf life of mutton at 4 °C, 25 °C, and 37 °C, according to the kinetic equation of TBARS value, is 59d, 19.7d, and 14.08d, respectively, suggesting that the theoretical value is in excellent agreement with the observed value. Finally, the combination of lactic acid bacteria and yeast has the potential to improve the shelf life of mutton. Simultaneously, low-temperature storage at 4 °C can improve mutton quality.

  • Characteristic the volatiles compounds of fractionation beef tallow by gas chromatography-ion mobility spectrometry Original Article

    LI, Hang; LIU, Jiamin; HE, Xinyi; LIU, Shoushan

    Resumo em Inglês:

    Abstract In this study, drying fractionation beef tallow was obtained, and then the beef tallow was analyzed by headspace gas chromatography-ion mobility spectrometry (GC-IMS). The experimental results showed that with the decrease in fractionation temperature, the content of saturated fatty acids displayed a decreasing trend, while the content of unsaturated fatty acids displayed an increasing trend. The results of determination of peroxide value, acid value and iodine value showed that the acid value of the components increased with the decrease of the fractionation temperature. A total number of 63 volatile compounds were detected through (GC-IMS), and qualitative and quantitative analyses were performed in order to determine the contents of volatile compounds in samples. The results also indicated that esters, aldehydes, ketones, and alcohols of macromolecular volatile components mainly appear in the MP30, MP40, and MP40+ components, while the volatile components of MP24 are mainly small molecules of esters, alcohols, aldehydes, and ketones. Indeed, in this study, ion migration chromatography fingerprint library of the characteristic components of beef tallow was also constructed, and the generated (GC-IMS) two-dimensional spectrum was used to analyze the difference characteristics of beef tallow, which provides theoretical guidance for the physical and chemical properties of beef tallow.

  • Green tea extract: a proposal for fresh vegetable sanitization Original Article

    NASCIMENTO, Rosiane Cosme; SÃO JOSÉ, Jackline Freitas Brilhante de

    Resumo em Inglês:

    Abstract Sanitization is an essential step in reducing microorganisms since it ensures product safety for consumption. Medicinal plants have been widely used for such a purpose; among these is Camellia sinensis Linnaeus., which exerts antimicrobial action. However, studies on adopting this plant for sanitizing vegetables are scarce. The current study evaluates green tea’s antimicrobial action against bacteria responsible for vegetable contamination. Green tea extracts (dry leaves and powder) at different concentrations were assessed based on the spectrum of action (1.0%, 2.5%, 5%, 7.5%, 10%), minimum inhibition concentration, and minimum bactericidal concentration (0.47%, 1.0%, 2.5%, 5%, 7.5%, 10%, 30%, 60%). A challenge test was applied to tomatoes intentionally contaminated with pathogens to evaluate green tea extracts (30% and 60%). Application of 10% green tea extract impeded the formation of inhibition zones Escherichia coli, Salmonella enterica serovar Enteritidis (S. Enteritidis), Staphylococcus aureus, and Enterococcus faecalis in 7.41 mm, 6.83 mm, 7.33 mm, and 6.58 mm, respectively. The count of S. Enteritidis adhered to surfaces of the tomatoes decreased most significantly after treatment application. Thus, based on the current results, green tea leaf extract exhibits antimicrobial action, which makes it a potential natural sanitizer.

  • Physicochemical characterization and antioxidant activity of honey samples of Apis mellifera and different species of Meliponinae subfamily from the Brazilian eastern Amazon region Original Article

    GOMES, Victor Valentim; BANDEIRA, Adelene Menezes Portela; CORDOVIL, Kelly Prissila Saraiva; BANDEIRA FILHO, José dos Reis; BRAGHINI, Francieli; BILUCA, Fabíola Carina; GONZAGA, Luciano Valdemiro; FETT, Roseane; COSTA, Kauê Santana da; AZEVEDO, Márcia Mourão Ramos de; TAUBE, Paulo Sérgio

    Resumo em Inglês:

    Abstract In the present study, we evaluated the physicochemical characteristics (color, humidity, soluble solids, free acidity, pH, ash content, carbohydrate content, and 5-HMF) and antioxidant activity (Folin-Ciocalteu reagent and DPPH free radical scavenging) of honey samples produced by different species of Meliponinae subfamily (n = 16) and A. mellifera (n = 16) from the Eastern Brazilian Amazon region. Considering global averages, the stingless-bee honey had high acidity (93.45 mEq kg-1), high humidity (27.43%), low content of reducing sugars (55.65%), and darker colors (Pfund scale – 162.17 mm), when compared with A. mellifera honey (62.96 mEq kg-1, 19.35%, 65.70% and 68.43 mm for the respective parameters). Furthermore, more than 50% of samples of stingless-bee honey had values of 5-HMF above that proposed by Codex Alimentarius (max. 80 mg kg-1). The two types of honey investigated showed similar results for total phenolic compounds and antioxidant activity. The principal component analysis (PCA) of the physicochemical characteristics of the honey samples, showed that the A. mellifera samples formed a differentiated group, while the multi-species Meliponinae samples were more scattered along the PCA axes. The distinctive characteristics of stingless-bee honey compared to A. mellifera honey produced in the same region, reinforces the need for specific regulations for honey produced by stingless-bees.

  • Curcumin-loaded nano-emulsion prepared by high pressure homogenization: impact of emulsifiers on physicochemical stability and in vitro digestion Original Article

    CHEN, Yulu; Jiahong, XV; YUAN, Fang

    Resumo em Inglês:

    Abstract Curcumin possesses various pharmacological properties such as antioxidation, anticancer, and anti-inflammatory, but performs unexpected physicochemical stability and bioavailability when directly incorporate it into food or medicine. In this work, we fabricated a nano-emulsion system for the delivery and protection of curcumin. A precise and theoretically understandable fabrication procedure of curcumin-loaded nano-emulsion was proposed via systematically evaluating the effect of oil type (medium-chain triglyceride oil (MCT) and canola oil), emulsifier type (Tween-80 and lecithin), and surfactant-to-oil ratios (SOR) on the physiochemical properties and stabilities. In terms of oil phase, nano-emulsion fabricated by using MCT exhibited the highest curcumin loading capacity, smallest particle size and best storage stability. Meanwhile, Tween-80 and higher SOR were suggested to prepare monodisperse uniform, physicochemical stable and high loading nano-emulsion. In vitro digestion study indicated that most of curcumin encapsulated within nano-emulsions were released in small intestine, and the increase of particle size of the emulsions could be caused by bile salts displacing some surfactant from lipid surface. This work will finally contribute to the optimization of the curcumin nano-emulsion with better physiochemical characteristics and stability in food and beverage products.

  • Animal feed based on forage cactus: use of viscera in traditional dishes. Production of by-products that can result in an economic return Original Article

    CAVALCANTE, Iara Tamires Rodrigues; SOUSA, Wandrick Hauss de; RIBEIRO, Neila Lidiany; CARTAXO, Felipe Queiroga; RAMOS, João Paulo de Farias; AZEVEDO, Paulo Sérgio de

    Resumo em Inglês:

    Abstract The study aimed to evaluate the yield of components that are not part of the carcass, edible organs, and with a commercial value of sheep finished in feedlot fed with complete ration silage based on forage cactus and different levels of inclusion of cotton cake. Thirty-two crossbred Dorper lambs with Santa Inês hairless sheep were used, with an initial age of 120 days, weighing on average 17 ± 1.5 kg. Consumption of 5% of the live weight of dry matter was established, being weighed and readjusted daily according to the leftovers of 10% to make then the calculations of the consumption of dry matter (DMC). The weight of blood, heart, digestive tract, liver, diaphragm, kidneys, respiratory system, head, paws, tail, bladder, spleen, gallbladder, skin, and total fat did not show any significant difference (P > 0.05) as a function of experimental diets. However, the maximum level tested in this study promotes an increase in the yield of edible organs, representing a potential source of income to add to the property's income.

  • Preparation of peptides from oyster shells and investigation of their in vitro antioxidant activities Original Article

    WANG, Chengcheng; CHEN, Yiping

    Resumo em Inglês:

    Abstract Oysters are the important marine biological resources available to human beings. The oyster shells contain important organic matters, such as amino acids, proteins and peptides. In the present study, the oyster shell peptides (OSP) were prepared, and the in vitro antioxidant activities of OSP were investigated. OSP were obtained by water refluxing extraction, followed by anion-exchange chromatography and reverse-phase C8 column chromatography. Using vitamin C as control, the capacity of OSP in scavenging 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), superoxide anion, hydroxyl and 1,1-diphenyl-2-picrylhydrazine (DPPH) radicals was determined. In addition, using disodium ethylenediamine tetraacetate as control, the capacity of OSP in chelating Fe2+ was determined. Results showed that, OSP had the capacity of scavenging ABTS, superoxide anion, hydroxyl and DPPH radicals and chelating Fe2+. In conclusion, OSP have the antioxidant activities, and can be further developed into functional health food or medicine with related activities.

  • Toxigenic potential analysis and fumigation treatment of three Fusarium spp. strains isolated from Fusarium head blight of wheat Original Article

    WANG, Jin; GU, Yuxi; ZHANG, Yuchong; CHEN, Shuai; LI, Li; LIAO, Zilong; SHAN, Xiaoxue; HE, Linhong; CHEN, Jinying

    Resumo em Inglês:

    Abstract Fusarium Head Blight (FHB) of wheat and small grain cereals caused by Fusarium graminearum and other Fusarium species is an economically cereal disease worldwide. Fusarium infections results in reduced yields and mycotoxin contamination of the grain, and the research on the toxin production and growth control of Fusarium is the key to prevent and control of mycotoxin contamination in wheat. In this study, the molecular identification of toxigenic potential and gas fumigation control of typical Fusarium strains isolated from FHB-infected wheat were studied. The results showed that the consequences of molecular identification of toxigenic potential were consistent with the actual production of toxins, which can be used for rapid identification of fungal toxicity. And the effects of the gas fumigants were different. Chlorine dioxide could kill Fusarium spores and mycelium in a short time (0.5 h) at relatively low concentration (300 ppm), while ozone could only kill Fusarium spores and had no obvious inhibitory effect on the growth of mycelium, even at a concentration of 1400 ppm. Taken together, gaseous ClO2 could significantly inhibit the growth of Fusarium, and it’s an ideal fumigant used to control this fungal contamination during the postharvest storage of grain.

  • Quantitative damage detection of direct maize kernel harvest based on image processing and BP neural network Original Article

    ZHU, Yongle; MA, Zheng; HAN, Min; LI, Yaoming; XING, Licheng; LU, En; GAO, Hongyan

    Resumo em Inglês:

    Abstract Kernel direct harvesting is the mainstream technology of maize harvesting in the world today, it has significant impact on the maize kernel subsequent food processing. Direct harvest technology in china is not well developed due to the influence of growth environment, agronomy, etc., which leads kernel damage. The kernel damage is necessary studied in maize direct harvesting technology. Therefore, “Zheng Dan 958” was selected, the entrance clearance, export clearance, and cylinder speed as variables to carry out the kernel damage experiment. Processed the image of threshed maize kernel, extracted the crack and boundary characteristics of kernel damage, and established the BP neural network model to study the direct harvesting damage and optimize parameters. The results indicated that kernel damage increased with decreasing threshing clearance and increasing threshing intensity. In a certain threshing clearance, cylinder speed was the key factor affecting kernel damage. The R of model was above 0.95, the accuracy of damage quantitative identification was above 85%. When inlet clearance was 35 mm, outlet clearance was 15 mm, and cylinder speed was 300 rpm, kernel damage was small. Our findings will provide reference for kernel direct harvesting technology and improve harvest quality to meet food processing industry demands.

  • Quercetin inhibits the expression of miRNA-155 and improves the functions of lipopolysaccharide-induced human extravillous Original Article

    LIU, Chunhua; LIU, Xianghong; YANG, Ningjuan; WANG, Qing

    Resumo em Inglês:

    Abstract To investigate the effects of quercetin on the expression of microRNA-155 (miR-155) and the functions of lipopolysaccharide (LPS)-treated extravillous trophoblast cells. Cell apoptosis significantly increased and invasion cell number and wound healing rate significantly decreased in the model group compared with the NC group (P < 0.001). Quercetin supplement significantly improved the cell apoptosis rate, invasion cell number and wound healing rate (P < 0.05, respectively) compared with the model group. However, after miR-155 transfection, the cell apoptosis rate, invasion cell number and wound healing rate were similar to those in the model group. RT-qPCR and WB assays showed that quercetin decreased miR-155 gene expression and p-JunB and p-FosB protein expression levels. Quercetin pretreatment can protect extravillous trophoblast cells from apoptosis and loss of migratory and invasive abilities through down-regulating the expression of miR-155, which may be a mechanism that inhibits the development of preeclampsia by in vitro study.

  • Influence of the phytochemical profile on the peel, seed and pulp of margarida, breda and geada varieties of avocado (Persea Americana Mill) associated with their antioxidant potential Original Article

    OLIVEIRA, Christean Santos de; ANDRADE, Julianna Karla Santana; RAJAN, Murugan; NARAIN, Narendra

    Resumo em Inglês:

    Abstract Berries stand out because they present benefits to human health, however, their residues are generally discarded which contain appreciable amounts of bioactive compounds retained in the shells and seeds of these fruits. The objective of this work was to characterize the residues of berries, and compare the extraction by enzymatic treatment and by solvent, determining the bioactive compounds, antioxidant activities and individual phenolic compounds by UPLC-QDa-MS. The acerola peel extracted with the protease/peptidase enzyme showed the best result of total phenolics, equivalent to 45.46 mg GA/g DW, as well as rutin with the highest concentration identified, equivalent to 15737.13 µg/g DW. The results of antioxidant activities showed a significant increase for the FRAP assay with 120.96 µmolTE/g for the methanolic extract and 1547.00 µmolTE/g for the extract with the protease enzyme; the same occurred in the DPPH assay with 22.02 µmolTE/g to 243.93 µmolTE/g and the ABTS assay with 9.17 µmolTE/g to 211.96 µmolTE/g. The phenolic class that stood out the most was flavonol followed by flavanone, with emphasis on naringenin with the highest concentration in the methanolic extract of acerola seed, equivalent to 1347.50 µg/g DW, thus proving the importance of enzymatic extraction in agro-industrial residues and possible application in pharmaceutical and food industries.

  • Optimization of process technology and quality analysis of a new yogurt fortified with Morchella esculenta Original Article

    TONG, Qianqian; YAN, Shoubao; WANG, Shunchang; XUE, Jun

    Resumo em Inglês:

    Abstract To optimize the process technology of yogurt fortified with M. esculenta, first, the Plackett-Burman experimental design combined with the central composite design (CCD) were used to investigate the effects of four parameters on the sensory score. Then, artificial neural networks (ANN) and genetic algorithm (GA) were used to evaluate the process parameters of the fortified yogurt. Finally, the quality of the yogurt prepared under optimal conditions were observed. The results showed that the optimal parameters from ANN-GA were: 0.2 g of mycelia, 15 g milk powder, 6.4 g sucrose, and a fermentation temperature of 38 °C, with the highest predicted sensory score of 97.1 points, which was more accurate and reliable than CCD. Mycelia of M. esculenta gave the yogurt excellent quality, including good acidity (95 ± 2.85° T) and water holding capacity (64.32 ± 4.25%) after 21 days storage at 4 °C; firmness (12.98 ± 1.25) g, consistency (22.85 ± 0.92) g·sec, stickness (-6.16 ± 0.38) g, stringiness (3.53 ± 0.12) mm, and cohesion index (-6.62 ± 1.75) g·sec. Moreover, the living lactic acid bacteria of the yogurt with M. esculenta (6.23 ± 0.23) × 107 CFU/mL) were significantly higher than that of the control yogurt (5.65 ± 0.31) × 107 CFU/mL. This could provide a theoretical basis and parameter guidance for developing a new functional yogurt.

  • Immunomodulatory and antitumor activities of the exopolysaccharide produced by potential probiotic Lactobacillus plantarum YW11 in a HT-29 tumor-burdened nude mouse model Original Article

    ZHANG, Min; WANG, Ji; YANG, Zhennai

    Resumo em Inglês:

    Abstract In this study, the exopolysaccharides (EPSs)-producing L. plantarum YW11 was initially evaluated for its tolerance to simulated artificial gastric juice and bile salts, and cell surface hydrophobicity. Subsequent study using a HT-29 tumor-burdened nude mouse model showed that the EPS had potent immunomodulatory and antitumor activities. Administration of the EPS had no influence on body weight of the mice, and it could significantly prevent HT-29 tumor cells induced acute liver and kidney damages. The purified EPS at a dose of 5 mg/mL was able to enhance effectively the killing activities of splenic natural killer cells and cytotoxic T lymphocyte, and to stimulate the secretion of serum cytokines IL-2 and TNF-α. As evidenced by a cell culture assay, the EPS exhibited obvious inhibition on growth of colon cancer HT-29 cells treated with 600 μg/mL of the EPS for 72 h with an inhibition rate of 58.02%. Administration of the EPS obviously inhibited growth of HT-29 xenograft tumor to an extent near that of the positive control (5-Fu, 25 mg/kg bw). Therefore, the results of this study indicated the important roles of the EPS in the potential probiotic functions of the strain.

  • Thin-layer drying characteristics of Easter lily (LiliumlongiflorumThunb.) scales and mathematical modeling Original Article

    WANG, Cuntang; LU, Yueyi; AN, Xuanzhe; TIAN, Shengxin

    Resumo em Inglês:

    Abstract This study investigated the effects of temperature on the drying behavior and kinetic features of lily scales. A series of experiments were carried out at 65, 75, and 85 °C to dry the scales in a laboratory air-ventilated oven dryer. Drying temperature was found to significantly affect drying times and drying rates. The rate curves suggested that the drying process of lily scales occurred entirely within the descending rate period. During the simulation of drying kinetics, Page and Logarithmic models were proven highly accurate by evaluating the efficacy of seven different thin layer models. Based on Fick’s second law, the effective moisture diffusivity was determined as 4.12 × 10−9, 7.71 × 10−9, and 9.49 × 10−9 m2/s for temperatures of 65, 75, and 85 °C, respectively. The calculated figure of activation energy was 42.42 kJ/mol.

  • Fungal metalloprotease generate whey-derived peptides that may be involved in apoptosis in B16F10 melanoma cells Original Article

    HAMIN NETO, Youssef Ali Abou; GARZON, Nathália Gonsales da Rosa; COITINHO, Luciana Barbosa; SOBRAL, Lays Martin; LEOPOLDINO, Andréia Machado; CATALDI, Thaís Regiani; LABATE, Carlos Alberto; CABRAL, Hamilton

    Resumo em Inglês:

    Abstract Proteases are enzymes that act in the hydrolysis of proteins and have several industrial applications. Moreover, proteases have gained prominence as enzymes for the generation of bioactive peptides from the hydrolysis of different protein sources. Milk is the most studied protein source to obtain peptides due to its nutritional and physiological effects and has been studied as complementary therapeutic approaches for the cancer treatment, interacting specifically with cancer cells, consequently fewer side effects. The ability of Eupenicillium javanicum metalloprotease to generate whey-derived peptides with antioxidant activity has already been demonstrated. For this reason, we thus hypothesized that whey-derived peptides from Eupenicillium javanicum metalloprotease hydrolysis could also have a potential against melanoma cell lines. In this study, B16F10 melanoma cells were treated for 72 h with whey-derived peptides and the effects on cell viability were determined. Moreover, the protein profiles of the treated and nontreated cells were compared in proteomic assay and mass spectrometry analyzes. Whey-derived peptides impaired about 62% cell viability, and proteomic approach associated this behavior to modulate proteins involved in proliferation, energy, apoptosis, metastatic and malignancy rates. This study describes the relevance of microbial enzymes in generation of whey-derived peptides with biological activity against melanoma cells.

  • Process optimization in the extract of perilla seed oil with plant protein hydrolysate complex enzyme Original Article

    CHEN, Xiaodan; HUANG, Wenwen; WANG, Liang

    Resumo em Inglês:

    Abstract Perilla seed oil riched in the ω-3 fatty acid especially α-linolenic acid, is associated with a beneficial role in human health. In the present study, Aqueous Enzymatic Extraction (AEE) of crude oil from Perilla seeds was investigated. The extraction parameters of Perilla seed oil including enzyme type, solid-to-water ratio, pH, temperature, enzyme loading and hydrolysis time were determined by Response Surface Methodology (RSM). The RSM results showed the optimum extraction enzyme for Perilla oil was plant protein hydrolysate complex enzyme. The optimized values of solid-to-water ratio, pH, temperature, enzyme loading, and hydrolysis time for extracting oil from perilla seeds respectively were 1:4, 6, 55 °C, 2% and 4.5 h. Under the conditions, the maximum oil recovery of perilla oil was 88.52%, perilla seed oil extracted by AEE possessed a high extraction yield.

  • Understanding the sensory profile of cheese ripeness description by trained and untrained assessors Original Article

    LIMA, Caroline Quevedo de; BECKER, Jaqueline; STEINBACH, Juliana; BURGARDT, Vânia de Cássia da Fonseca; MACHADO-LUNKES, Alessandra; MARCHI, João Francisco; CISLAGHI, Fabiane Picinin de Castro; MITTERER-DALTOÉ, Marina Leite

    Resumo em Inglês:

    Abstract Cheese ripeness is an important step of cheese manufacturing that provides a kind of food with complex sensory characteristics and nuanced differences. The importance of generating rapid/easy consumer perception of a new product is without question. The aim was to evaluate the Santo Giorno cheese sensory profile, at different ripening times and with different starter cultures, evaluated by trained assessors and consumers using CATA questions. The two methods generated similar results. However, the results from CATA revealed that consumers are able to discriminate between cheeses with different ripening times but not describe them in detail. The application of the technique also made it possible to perceive that the two starter cultures used did not reflect different sensory elements and that the spicy and salty attributes are more easily perceived by consumers when evaluating ripened cheeses.

  • Corn grains drying using direct-fired furnace with wood chips: Performance, quality and polycyclic aromatic hydrocarbons Original Article

    QUEQUETO, Wellytton Darci; RESENDE, Osvaldo; TFOUNI, Silvia Amelia Verdiani; GOMES, Fernanda Moralez Leme; BORGES, Alexandre Xavier; ALMEIDA, Adrielle Borges de; CABRAL, Jennifer Cristhine Oliveira; COSTA, Lilian Moreira; OLIVEIRA, Luana Profiro de

    Resumo em Inglês:

    Abstract The objective of this work was to evaluate the drying performance, the quality of the corn grain and the contamination by polycyclic aromatic hydrocarbons (PAHs) using a direct-fired furnace fed automatically by wood chips. Samples were collected at five-minute intervals, 12 samples before drying and 12 samples after drying. The following experimental evaluations were carried out: dryer – performance and fuel consumption; grains – moisture content, germination, electrical conductivity, apparent specific mass, mass of a thousand grains, color and PAHs. The dryer showed an average efficiency of 83.61%. The average consumption of wood chips was 0.3932 kg of chips per kilogram of evaporated water. Differences were observed in the grains after drying for the characteristics of mass of a thousand grains, apparent specific mass, germination and electrical conductivity. The average concentrations of PAHs in corn grains were higher than the maximum values ​​allowed by the European Union legislation.

  • In Mexico City, fresh-squeezed street-vended orange juice is contaminated with fecal coliforms, Escherichia coli, and Shiga toxin-producing E. coli: A potential risk for acquiring foodborne diseases Original Article

    FIGUEROA-DUCOING, Belem Karina; CARRILLO-SANCHEZ, Alma Karina; RIVERA-GUTIERREZ, Sandra; RIOS-MUÑIZ, Diana; ESTRADA-GARCIA, Teresa; CERNA-CORTES, Jorge Francisco

    Resumo em Inglês:

    Abstract This study evaluated the microbiological quality and prevalence of Escherichia coli and diarrheagenic E. coli pathotypes (DEP) among fresh-squeezed orange juice from street vendors and their hygienic practices. Sixty orange juice stalls in Mexico City were visited, and 60 samples were purchased. Most (65%) of the street vendors had poor hygienic practices. Twelve (20%) prepared orange juice at the time of purchase, while the other stalls sold already-squeezed orange juice. All samples analyzed were positive for aerobic mesophilic bacteria, with limits ranging from 1 to 6.8 log CFU/mL. A total of 35 (58.3%), 27 (45%), and 5 (8.3%) samples were positive for total coliforms, fecal coliforms, and E. coli, respectively, present at concentrations ranging from < 3 to > 1100, < 3 to > 1100, and < 3 to 53 MPN/mL, respectively. Two samples harbored DEP at concentrations of 3.6 and 9.2 MPN/mL. Both samples harbored Shiga toxin-producing E. coli strains, positive for the Shiga toxin 2 (stx2) locus. Our results suggest that consumption of fresh-squeezed street-vended orange juice may pose a health risk for consumers, revealing the necessity to implement adequate hygiene and safety practices to protect the health of consumers.

  • Proteomics analysis to investigate the effect of sodium lactate on color stability of beef longissimus lumborum muscle during chilled s torage Original Article

    WEN, Yongping; KANG, Yu; ZHANG, Lu; TIAN, Tian; WANG, Xinhui

    Resumo em Inglês:

    Abstract Sodium lactate contribution on color stability of chilled beef was evaluated by proteomics analysis combined with the relative Mb content and NADH/ NAD+ ratio. The sodium lactate exhibited a remarkable efficacy against discoloration of chilled beef and showed a desirable color appearance for 6 days, while the control showed an undesirable color appearance on the 3rd day. Based on the significance analysis of protein interaction network, 12 proteins responsible for color stability of chilled beef treated by sodium lactate have been identified, which participated mainly in redox systems, metabolic enzymes, oxidoreductase, structural proteins and heat shock proteins. The proteins were correlated with NADH regeneration. Thus, we suggest that the color stability promotion may attribute to the role of in the regeneration of NADH by sodium lactate treatment.

  • Protective effect of aqueous extracts from Taxillus chinensis (DC.) Danser on ovariectomy-induced osteoporosis in rats Original Article

    WANG, Xiaoyan; HU, Xianmin; YAN, Dan; LIU, Juan; WANG, Jun

    Resumo em Inglês:

    Abstract As one of classic Chinese kidney-tonifying herbal medicines, Taxillus chinensis (DC.) Danser is widely applied in Chinese folk medicine as herbal tea for nutraceutical purposes including nourishing kidney, strengthening muscle and bone to against weakness, etc. In the present study, we investigated the protective effect of aqueous extracts from Taxillus chinensis (AETCs) on the ovariectomy (OVX)-induced osteoporosis in rats. Results showed that AETC treatment at the dose of 12.0 g raw materials/kg for 12 weeks significantly enhanced the bone mineral densities of femur and tibia, improved the trabecular microarchitecture compared with OVX controls. The serum levels of osteogenic markers alkaline phosphatase and osteocalcin were increased, and the levels of bone resorption biomarkers tartrate-resistant acid phosphatase 5b and telopeptides of collagen type I were suppressed by AETCs. Moreover, 12.0 g raw materials/kg AETC treatment significantly reduced the OVX-induced up-regulation of cyclooxygenase (COX)-2 mRNA and protein expression in bone tissues. Data suggested that AETCs showed anti-osteoporotic effect in OVX rats, possibly via promoting bone formation and inhibiting bone absorption. The down-regulation of inflammatory COX-2 might be involved in the protection of AETCs against OVX –induced osteoporosis.

  • Promising antifungal activity of two varieties of Capsicum chinense against Sclerotinia sclerotiorum, Rhizopus stolonifer and Colletotrichum goleosporoides Original Article

    TOIGO, Sandriny Evillin Machado; FERNANDES, Cassia Cristina; MIRANDA, Mayker Lazaro Dantas

    Resumo em Inglês:

    Abstract Peppers (Capsicum sp.) which belong to the Solanaceae family constitute an important segment in the vegetable sector, both in agriculture and in the food industry. This paper aims to investigate in vitro antifungal activity of hexane extracts from Capsicum chinense fruit (unripe bode pepper – ‘HE-UB’ – and ripe little beak pepper – ‘HE-RB’) against Sclerotinia sclerotiorum, Rhizopus stolonifer and Colletotrichum gloeosporioides. Antifungal activity was evaluated by the disk diffusion method (DDM) at doses between 25 µL and 300 µL of both diluted extracts. Chemical analyses revealed that the major constituent in both extracts was E-caryophyllene. HE-RB inhibited 100% of S. sclerotiorum, R. stolonifer and C. gloeosporioides growth at doses of 200 µL, 100 µL and 300 µL, respectively. HE-UB also inhibited 100% of fungal growth at doses of 100 µL (S. sclerotiorum), 150 µL (C. gloeosporioides) and 200 µL (R. stolonifer). HE-RB and HE-UB were active against the fungi under study; thus, screening of medicinal plants provides another alternative to produce chemical fungicides that are relatively non-toxic and cost-effective.

  • Quantitative determination of biphenyls and their metabolites in cell cultures of Comamonas thiooxydans N1 using high-performance liquid chromatography Original Article

    LEE, Gaeul; KIM, Yun-Ji; SONG, Nho-Eul; YOO, Miyoung; LEE, Nari

    Resumo em Inglês:

    Abstract Biphenyl-degrading bacteria were isolated from contaminated soil and identified as Comamonas species. Among these strains, C. thiooxydans N1 was the most suitable for biphenyl degradation. When 1200 µg/mL of biphenyl was used, it was completely degraded within 24 h. A simple, rapid, and precise, high-performance liquid chromatography (HPLC) method for quantifying biphenyls and their metabolites in the culture medium was optimised and validated. The proposed method was performed using reverse-phase HPLC equipped with a Luna C18 column. The mobile phase was water and acetonitrile (30/70, v/v) under isocratic conditions, and biphenyls and their metabolites were quantified on a SHIMADZU HPLC system with a diode-array detection detector at 254 nm. Peak identity was confirmed by ultraviolet spectroscopy and gas chromatography-mass spectrometry. Validation was performed according to European Union requirements (2002/657/EC) for linearity, accuracy, repeatability, reproducibility, limit of detection, limit of quantification, and detection capability. Linearity was observed in the concentration range of 0.04-20 µg/mL with a high coefficient of determination (R2 ≥ 0.999). The validated method was applied to determine the content of biphenyl and its metabolites in the culture medium.

  • Preparation and evaluation of red propolis and nystatin cyclodextrin inclusion complexes against oral microbiome opportunistic microorganisms Original Article

    MOREIRA, Ronyson Santos da Silva; NOVAIS, Juliana Silva; SILVA, Raphael Ferreira da; NUNES, Raquel Pinto; ABREU, Letícia Coli Louvisse de; DIAS, Eliane Pedra; CASTRO, Helena Carla; CARMO, Flávia Almada do; RODRIGUES, Carlos Rangel; SOUSA, Valeria Pereira de; CABRAL, Lucio Mendes

    Resumo em Inglês:

    Abstract The human oral cavity is colonized by a diversity of microorganisms living harmoniously. When an imbalance occurs in this population, also called dysbiosis, opportunistic microorganisms lead to oral infections. Nystatin, a traditional antifungal, and red propolis, a resinous mixture collected by honeybees from plant source, can be used to control oral infections. Using β-cyclodextrin (βCD) inclusion complexes with nystatin and red propolis may improve the solubility, stability and antimicrobial activity of these substances, making it possible to include these complexes in pharmaceutical formulations. This study aimed to obtain these inclusion complexes by solubilization and characterize and evaluate their antimicrobial activity against microorganisms from the oral cavity. The inclusion complexes showed loss of crystallinity and the infrared spectra showed interactions between the substances. The content of total polyphenol ranged from 4.32-4.62 mg/g, while the content of flavonoids was between 3.05-3.83 mg/g. The red propolis (Prop):βCD(1:1 and 2:1) complexes were the most active against S.aureus, S.epidermidis, S.mutans and C.albicans with Minimum Inhibitory Concentration (MIC) ranging between 32-256 µg/mL. The inclusion complex of nystatin (Nys):βCD(1:1) effectively inhibited C.albicans growth (MIC=4µg/mL). Interestingly, the association between Nys:βCD(1:1) and Prop:βCD(1:1 or 2:1) showed a synergic effect, improving antifungal activity when compared to red propolis complex alone.

  • Identification of pesticide residues on black tea by fluorescence hyperspectral technology combined with machine learning Original Article

    SUN, Jie; HU, Yan; ZOU, Yulin; GENG, Jinping; WU, Youli; FAN, Rongsheng; KANG, Zhiliang

    Resumo em Inglês:

    Abstract Black tea has a long history in China, but in export trade, pesticide residues often exceed the standard. To obtain a rapid, accurate, and non-destructive identification method of pesticide residues on black tea, the fluorescence hyperspectral data of dry black tea sprayed with distilled water and six pesticides were collected in this study. The spectra were preprocessed by multiplicative scatter correction (MSC) and standard normal variate (SNV). Then the uninformative variable elimination (UVE), successive projections algorithm (SPA), competitive adaptive re-weighted sampling (CARS), UVE-SPA, and CARS-SPA were used to feature extraction. This study proposes a machine learning model composed of a one-dimensional convolutional neural network backbone (1D CNN backbone) and a random forest classifier (RF classifier) to identify pesticide residues on black tea, and the 1D CNN-RF model was compared with three other machine learning models (support vector machine, RF, and 1D CNN). The results show that MSC-CARS-SPA-1D CNN-RF is the best model for identifying pesticide residues on black tea in which the accuracy of the test set is 99.05%. Combined with fluorescence hyperspectral technology, the proposed 1D CNN-RF model has great potential in the non-destructive identification of pesticide residues on black tea.

  • Technological properties of gluten-free biscuits from sorghum flour granifero (Sorghum bicolor (L.) Moench) Original Article

    CÉLIA, Juliana Aparecida; RESENDE, Osvaldo; LIMA, Maria Siqueira de; CORREIA, Josivania Silva; OLIVEIRA, Kênia Borges de; TAKEUCHI, Katiuchia Pereira

    Resumo em Inglês:

    Abstract The objective was to produce flour from sorghum grains, to determine the physicochemical and microbiological characteristics, and to develop different formulations of cookies, with total and partial replacement of rice flour, evaluating the moisture content, color, expansion factor and texture profile - TPA. Five formulations were processed, as follows: control - 0%; F1 - 25%; F2 - 50%; F3 - 75% and F4 - 100% sorghum flour. The sorghum flour showed physical, chemical and microbiological characteristics in accordance with current legislation, and can be inserted into human food. The different cookie formulations after baking had a moisture content below 7%. With the addition of sorghum flour, the cookies showed lower light F4 – 32.35 L*. The addition of sorghum flour did not affect the expansion factor of the cookies, with average value of 2.13. The different concentrations of sorghum flour, showed interference in analysis of the Texture-TPA profile, the F3 formulation, presented higher values ​​of hardness 25594.44 N, fracturability 251 N, cohesiveness 0.27. Elasticity has not been compromised. The highest values ​​of gumminess 53.08 N, chewability 1471.15 mJ were found in the formulation F4 – 100% FS. These results may help improve the quality of sorghum-based gluten-free foods for celiac consumers.

  • Comparative study on the impact on mouse livers of different amounts of Chinese Baijiu, beer, and wine consumption Original Article

    WANG, Jiaqi; GE, Qian; LI, Caihong; MA, Tingting; FANG, Yulin; SUN, Xiangyu

    Resumo em Inglês:

    Abstract Due to chronic alcohol consumption, alcoholic liver disease (ALD) has become the second most common liver disease in the world. The study was to explore the effects of consuming different amounts of various alcoholic beverages on the liver of mice. Results showed wine contained far more polyphenols and organic acids than beer and Chinese Baijiu. When daily alcohol consumption was low (less than 100 mL/60 kg/day), the liver and serum indicators of mice treated with alcohol, beer, Chinese Baijiu, and wine were not significantly different from those in saline group. At 250 mL/60 kg/day, beer used significantly damaged the liver and caused adverse changes in serum components, while wine did not cause changes in serum, indicating that it may cause less damage due to the existence of a large number of polyphenols. When the daily consumption exceeded 500 mL/60 kg/day, all four alcoholic beverages significantly increased serum markers of hepatic injury and decreased serum total antioxidant capacity and liver antioxidant enzyme levels, resulting in liver fat accumulation and serious pathological damage. At this level, beer used caused the most damage and wine the least. This study explores the appropriate drinking amount of different alcoholic beverages and provides a scientific reference for alcohol consumption.

  • Effects of Bilobol from the Fruit Pulp of Ginkgo biloba on Cell Viability Original Article

    KIM, Seo-Hee; YIM, Soon-Ho

    Resumo em Inglês:

    Abstract Cytotoxic activity profiling of the n-hexane extract from the fruit pulp of Ginkgo biloba L. (Gingkgoaceae) led to the purification of 8 compounds. HPLC based extract profiling identified a cytotoxic alkenylresorcinol. The extract was further separated by time-based fractionation in a gradient HPLC condition, and cytotoxicity of each fraction was evaluated using 293, B16F10, BJAB, and HCT116 cancer cells in vitro. Bilobol was isolated as an active constituent by semi-preparative HPLC and showed significant cytotoxic activities against the cancer cells in a dose-dependent manner at the concentrations of 15.0 ~ 50 μg/mL. The western blotting analysis showed that this compound increased expression of active caspase-3 and active caspase-8 in HCT116 human colon cancer cells, indicating that this compound causes apoptotic cell death in a dose-dependent manner. The results suggest that bilobol is the active component from fruit pulp of Ginkgo Biloba L. that can induce apoptotic cell death in various cancer cells.

  • Cassava flour production by small scale processors, its quality and economic feasibility Original Article

    ELISABETH, Dian Adi Anggraeni; UTOMO, Joko Susilo; BYJU, Gangadharan; GINTING, Erliana

    Resumo em Inglês:

    Abstract Cassava flour is promising to be used as a food ingredient substitute for wheat and rice flour-based food products. It can be also processed at a rural household level to ensure the income of farmers. This study was aimed at identifying the physical and chemical characteristics of cassava roots and the flour produced as well as the economic feasibility of its production at a small scale. The results showed that cassava flour prepared from Sembung, an Indonesian local variety had fairly good quality parameters according to the national quality standards for moisture, starch, and hydrogen cyanide (HCN) contents, while the physical characteristics were sub-optimal. The yield recovery of cassava flour processing was 20.16% or equivalent to 9.67 ton per year assuming the annual production capacity was 48.00 tons of fresh cassava. A home-scale industry of cassava flour can give a net profit of IDR 49,565,888 or about 3,440 USD per year with the revenue cost ratio of 1.52, net profit margin of 34.15%, return of investment of 51.81% and payback period of 1.02 year. Adjusting the harvest time with crop maturity as well as following proper processing methods would improve the flour yield recovery, quality and economic returns.

  • Optimization of bioactive peptides production in multigrain flakes and their antioxidative and inflammatory activity Original Article

    TEHSEEN, Amber; AHMAD, Nazir; NISA, Mahr Un; SAEED, Farhan

    Resumo em Inglês:

    Abstract The objective of this study was to optimize the extrusion processing for production of maximum peptides spectra in multigrain flakes. The results showed that maximum peptides spectra were produced at extrusion condition of 160 °C temperature and 100 rpm screw speed and minimum peptides spectra were observed at 120 °C temperature and 300 rpm. Among proximal composition, highest changes were observed in fat content and thus, significantly affected the atherogenicity and thrombogenicity indices of products. The products with higher peptides spectra (16) showed higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) (48.63%), ferric reducing antioxidant power (FRAP) (48.63 ± 4.81 mmol Fe+2/g protein) and superoxide radical-scavenging activity (SRSA) (39.05 ± 4.51%). Similarly, higher peptides spectra product showed higher angiotensin converting enzyme (ACE) (86.01 ± 5.22%) inhibition and inhibition of protein denaturation (IP) (38.12 ± 2.89%). Thus optimization of extrusion process for bioactive peptides can be used for production of biological active products and healthily production system.

  • Bioactive compounds and antioxidants activities in the agro-industrial residues of berries by solvent and enzyme assisted extraction Original Article

    SILVA, Tais Oliveira Matos; NOGUEIRA, Juliete Pedreira; REZENDE, Yara Rafaella Ribeiro Santos; OLIVEIRA, Christean Santos de; NARAIN, Narendra

    Resumo em Inglês:

    Abstract Berries stand out because they present benefits to human health, however, their residues are generally discarded which contain appreciable amounts of bioactive compounds retained in the shells and seeds of these fruits. The objective of this work was to characterize the residues of berries, and compare the extraction by enzymatic treatment and by solvent, determining the bioactive compounds, antioxidant activities and individual phenolic compounds by UPLC-QDa-MS. The acerola peel extracted with the protease/peptidase enzyme showed the best result of total phenolics, equivalent to 45.46 mg GA/g DW, as well as rutin with the highest concentration identified, equivalent to 15737.13 µg/ g DW. The results of antioxidant activities showed a significant increase for the FRAP assay with 120.96 µmolTE/g for the methanolic extract and 1547.00 µmolTE/g for the extract with the protease enzyme; the same occurred in the DPPH assay with 22.02 µmolTE/g to 243.93 µmolTE/g and the ABTS assay with 9.17 µmolTE/g to 211.96µmolTE/g. The phenolic class that stood out the most was flavonol followed by flavanone, with emphasis on naringenin with the highest concentration in the methanolic extract of acerola seed, equivalent to 1347.50 µg/g DW, thus proving the importance of enzymatic extraction in agro-industrial residues and possible application in pharmaceutical and food industries.

  • Production and economic analysis of milk from goats fed with double-distilled glycerin Original Article

    COUTINHO NETO, Antonio Mendonça; CRUZ, George Rodrigo Beltrão da; COSTA, Roberto Germano da; ROCHA, Uthana Oliveira; COSTA, Tamiris Matias da; SALVIANO, Giullyann de Oliveira; DUARTE, Antônio Kaio Alves Rocha; ANDRADE, Lucas dos Santos; FONSÊCA, Gianluca Nunes; RIBEIRO, Neila Lidiany; SOUSA, Solange

    Resumo em Inglês:

    Abstract The objective of this research was to evaluate the production, milk quality, consumption and financial analysis of milk from goats consuming diets with different levels of double-distilled glycerin. Twelve multiparous Saanen goats, weighing 40 ± 6 kg and 30 ± 5 days of lactation, kept in a confinement system for 60 days were used. The goats were randomly distributed in a Latin square (4 x 4), according to the levels of double-distilled glycerin. The ingredients used were tifton hay, ground corn grain, soybean meal, vitamin/mineral supplement, urea, and double-distilled glycerin levels (0, 6, 12 and 18%) to replace corn in the diets. The milk fat of goats fed with double-distilled glycerin in the diet showed a decreasing linear regressive effect (P = 0.001). Dry matter intake showed a quadratic regressive effect (P = 0.033). Evaluating the total cost of each diet, it was observed that the level containing 0% glycerin was the diet with the lowest cost per kilogram. The use of double-distilled glycerin in the feeding of dairy goats can be recommended up to the level of 18% of corn replacement without harming milk production, however, it is necessary to verify the economic viability, considering that there will be losses in the quality of the milk produced.

  • Synergistic antiaging effects of jujube polysaccharide and flavonoid in D-Galactose-Induced aging mice Original Article

    WANG, Na; YU, Qiuying; WANG, Dongliang; REN, Hongtao; XU, Chao; NING, Cancan; LI, Na; FAN, Huiping; AI, Zhilu

    Resumo em Inglês:

    Abstract In this study, the synergistic effects of jujube polysaccharide (JP) and flavonoid (JF) on aging mice were investigated. Sub-acutely aging mouse models were established using D-galactose. Eighty experimental mice were randomly assigned to normal, model, vitamin C (200 mg/kg), JP (200 mg/kg), JF (200 mg/kg) and JP + JF (low (100 mg/kg), medium (200 mg/kg), and high-dose (300 mg/kg)) groups (10 mice in per group). After 35 days, the physiological aging indices of mice were measured. JP and JF displayed significantly positive synergistic antiaging effects. Compared with an aging model control group, groups administered JP and JF showed increased indices for the thymus and spleen and significantly increased activities of SOD and GSH-PX in the heart, liver, spleen, and brain (R2 > 0.99, P < 0.01; R2 > 0.98, P < 0.01). The contents of MDA in heart, liver, spleen, brain and serum were significantly decreased (R2 > 0.95, P < 0.01), while those of HYP in skin and serum were significantly increased. The concentrations of neurotransmitters (NE, DA, 5-HT, 5-HIAA) in the brain and serum of mice were significantly increased (P < 0.01). These results indicated that JP and JF acted not only on relevant tissues or organs of mice, but on all body systems.

  • Effects of age and food processing of sapodilla leaves for botanical beverage application Original Article

    PUTSON, Pathamaporn; WANIKORN, Bandhita; SAE-TAN, Sudathip

    Resumo em Inglês:

    Abstract Botanical beverages are the latest trend in the health drink industry. Natural plant extracts bring many health benefits. The objective of this research was to investigate changes in the biological activity of sapodilla (Manilkara zapota) leaf powder production and extraction for functional food applications. The first investigation determined the effect of different leaf ages. The leaves were dried using a hot air oven. After leaf powder extraction, phytochemical content, antioxidant capacity and antihyperglycemic activities were monitored. Optimal condition for sapodilla leaf powder production was drying mature leaves at 55 °C, giving total phenolic content (TPC) at 36.10 mg GAE/g extract and IC50 values of α-amylase and α-glucosidase 0.054 and 0.001 mg/mL, respectively. Extraction of sapodilla leaf powder using 50% acetone solvent gave TPC 260.54 mg GAE/g extract and IC50 of α-amylase and α-glucosidase 0.004 and 0.00 mg/mL, respectively with glucose uptake into HepG2 cells increased from 290% to 710%. Using sapodilla leaves to make botanical beverages provided antioxidant benefits and inhibited digestion enzymes.

  • Quality characteristics of fresh noodles as affected by modified atmosphere packaging Original Article

    LI, Yana; WU, Kaixuan; LI, Zenghui; WANG, Xiao; CHEN, Zhiwei

    Resumo em Inglês:

    Abstract The modified atmosphere packages (MAP) was used to preserve the fresh noodles and the effect of atmosphere ratio (N2: CO2 = 0:100, 20:80, 30:70, 40:60 or 50:50) on noodle quality was investigated with normal packages as control. The results showed that the MAP could significantly extend the shelf life of fresh noodles up to at least 7 d, compared with the control. On the 7th day of storage, the elasticity and hardness gradually decreased with the increase of N2: CO2 ratio (P > 0.05) even if the MAP group were poor than the control (P > 0.05). In terms of water content, on the 7th day of storage, the decrease of 0:100 group and 20:80 group was less than that of control group (P < 0.05), and the effect of water retention was better. On the 7th day of storage, pH in the MAP group decreased less than that in the control group (P < 0.05). During the same storage period, the inhibition effect of the 0:100 group was significantly higher than that of the control group (P < 0.05), while the L* values decreased less in the 0:100 and 30:70 groups than in the control group (P < 0.05).

  • Evaluating the hydrophilic antioxidant capacity in different citrus genotypes Original Article

    MAHMUDIONO, Trias; BOKOV, Dmitry Olegovich; SALEH, Marwan Mahmood; SHOUKAT, Shehla; MAHMOUD, Mustafa Zuhair; YASIN, Ghulam; KADHIM, Abed Jawad; NOOR, Saima; AL-MAWLAWI, Zaid Shaker; KADHIM, Mustafa Mohammed

    Resumo em Inglês:

    Abstract Antioxidants are the body's defense system against the damage caused by reactive oxygen species, formed naturally during many physiological activities. In vegetables and fruits, various antioxidant compounds such as vitamin C, polyphenols, flavonoids, and carotenoids have been identified. Because fruits and vegetables are the primary antioxidant sources in our daily diet, it is necessary to determine their antioxidant capacity. Citrus fruit consumption per capita has steadily increased over the world over the last 30 years. Citrus fruits are high in vitamin C as well as other active ingredients like phenols and flavonoids that are beneficial to human health. Using carotenoid complement and pigmentation genetic diversity, the objective of this research was to see how vitamin C and carotenoids contributed to the capacity of hydrophilic antioxidants of the citrus fruits’ pulp. Six citrus cultivars were chosen for this purpose: two sweet orange genotypes, Valencia Ruby and Valencia Late; two grapefruit genotypes, Star Ruby and Marsh; and two mandarin genotypes, Nadorcott and Clemenules. In proportion to their color singularity, total carotenoid composition and content in fruit pulp differed dramatically. A good and clear connection was found between hydrophilic antioxidant capacity and vitamin C concentration in the pulp of various fruit species, as measured by DPPH and ABTS tests. The proportion of vitamin C to the total HAC was calculated to be between 15% and 30%.

  • [RETRACTED ARTICLE] Evaluating the hydrophilic antioxidant capacity in different citrus genotypes Original Article

    MAHMUDIONO, Trias; BOKOV, Dmitry Olegovich; SALEH, Marwan Mahmood; SHOUKAT, Shehla; MAHMOUD, Mustafa Zuhair; YASIN, Ghulam; KADHIM, Abed Jawad; NOOR, Saima; AL-MAWLAWI, Zaid Shaker; KADHIM, Mustafa Mohammed

    Resumo em Inglês:

    Abstract Antioxidants are the body's defense system against the damage caused by reactive oxygen species, formed naturally during many physiological activities. In vegetables and fruits, various antioxidant compounds such as vitamin C, polyphenols, flavonoids, and carotenoids have been identified. Because fruits and vegetables are the primary antioxidant sources in our daily diet, it is necessary to determine their antioxidant capacity. Citrus fruit consumption per capita has steadily increased over the world over the last 30 years. Citrus fruits are high in vitamin C as well as other active ingredients like phenols and flavonoids that are beneficial to human health. Using carotenoid complement and pigmentation genetic diversity, the objective of this research was to see how vitamin C and carotenoids contributed to the capacity of hydrophilic antioxidants of the citrus fruits’ pulp. Six citrus cultivars were chosen for this purpose: two sweet orange genotypes, Valencia Ruby and Valencia Late; two grapefruit genotypes, Star Ruby and Marsh; and two mandarin genotypes, Nadorcott and Clemenules. In proportion to their color singularity, total carotenoid composition and content in fruit pulp differed dramatically. A good and clear connection was found between hydrophilic antioxidant capacity and vitamin C concentration in the pulp of various fruit species, as measured by DPPH and ABTS tests. The proportion of vitamin C to the total HAC was calculated to be between 15% and 30%.

  • Mechanism of curcumin inhibiting pyroptosis in infectious acute lung injury through NLRP3 inflammatory pathway Original Article

    WU, Qiwen; WU, Bo; LIU, Liandi; LAI, Xiaoli; DENG, Yongjia; HUANG, Xi; ZENG, Liankun; BAI, Yan; YAO, Yeping

    Resumo em Inglês:

    Abstract Purpose of this study the mechanism of curcumin inhibiting pyroptosis in infectious acute lung injury through NLRP3 inflammatory pathway. In this study, SPF SD male rats were randomly divided into blank control group, curcumin group, lipopolysaccharide (LPS) group, LPS + curcumin group, LPS + Nigerin treatment group, LPS + Nigerin + curcumin treatment group. Three in each group. Animal models were established according to the experimental design. Blood samples were collected after anesthesia, and the lung wet/dry weight ratio was calculated. TUNEL was used to detect pyroptosis of alveolar macrophages in left lower lobe, and Elisa was used to detect the expression levels of inflammatory factors IL-1β and IL-18 in left lung tissue. Western Blot was used to detect the expression of pyroptosis-related proteins such as NLRP3, Caspase1 and GSDMD in right lung alveolar lavage fluid. Compared with the blank control group, the lung wet weight and lung dry weight of the curcumin group were significantly increased (P < 0.01, P < 0.05). Compared with the LPS group, the lung wet weight and lung dry weight of the curcumin group There was a statistical difference in weight increase (P < 0.01). Compared with the blank control group, the apoptosis rate of lung tissue in the curcumin group, LPS group and LPS+ nigericin group was significantly increased (P < 0.01). Compared with the LPS + nigericin group, the lung tissue apoptosis rate in the LPS + curcumin + nigericin group was decreased, but there was no statistical difference (P > 0.05). LPS and LPS combined with Nigerian bacteriocin can cause pyroptosis in lung tissue. Curcumin can inhibit pyroptosis of lung tissue macrophages caused by LPS and LPS combined with Nigerian bacteriocin, and reduce inflammatory response.

  • Effect of red wine in dry fermented sausages produced with a starter culture for improving their quality and safety Original Article

    GRADINARSKA, Dilyana Nikolaeva; VALKOVA-YORGOVA, Katya Ivanova; DANOV, Kamen Rumenov

    Resumo em Inglês:

    Abstract The use of strategies aimed at the improvement of the quality and safety of dry fermented meat products through a scientific re-assessment of some original ingredients in their formulations, one of them being wine, is an approach strongly supported by consumers. The aim of the present study was to determine and evaluate the effect of red wine from the Cabernet Sauvignon variety in combination with a starter culture including Pediococcus pentosaceus and Staphylococcus carnosus ssp. on the quality characteristics of a dry sausage. The experiments were made using three groups of samples formulated with 25 mL and 50 mL of wine per kg of meat. The effect of the wine addition on the physicochemical and microbiological changes and the texture and sensory properties of the finished product was investigated. A trend to a faster decrease in the aw and residual nitrite values was observed in the wine-containing samples. The highest hardness values were recorded through texture profile analysis in the wine-free samples, and the lowest values in samples with 50 ml of wine per kg of meat. The increase in the wine quantity from 25 to 50 mL led to lower sensory scores given to colour compared to the control sample.

  • Research on identification method of tangerine peel year based on deep learning Original Article

    CHU, Ziyi; LI, Fengmei; WANG, Dongwei; XU, Shusheng; GAO, Chunfeng; BAI, Haoran

    Resumo em Inglês:

    Abstract Tangerine Peel has rich medicinal value, known as ' one kilogram of tangerine peel, one kilogram of gold '. However, the value of tangerine peels in different years is different, and there is no significant difference in the appearance of tangerine peels in different years. Identifying their authenticity has brought trouble to the industry. Generally speaking, the characteristics of tangerine peel can be identified through the texture, color and oil parcel points on the surface of tangerine peel. However, compared with the feature recognition of other Chinese medicinal materials, there is no significant difference in the shape of tangerine peel in different years, and the color is similar. Therefore, the feature extraction of tangerine peel is more complicated and the recognition is more difficult. The existing deep learning algorithms face great challenges in efficient and high accuracy recognition. In response to this challenge, this paper builds a new lightweight tangerine peel recognition algorithm TPRA (Tangerine Peel Recognition Algorithm) based on ResNet50. This algorithm uses a variety of methods to optimize the generalization ability of the model and improve the recognition accuracy. Firstly, TPRA adopts mixed data enhancement, including traditional data enhancement, deep convolution generation confrontation network DCGAN, and Mosaic data enhancement to enhance the richness of sample images in the dataset, reduced the data of each batch regularization (Batch Normal), and enhanced the performance of algorithm identification. Secondly, TPRA introduced the attention mechanism module CBAM (Convolutional Block Attention Module) combined with the cross stage partial network CSPNet (Cross Stage Partial Network) to propose an improved ResNet50 model, which adjusts the position of the maximum pooling layer and disassembles the large convolution kernel to effectively avoid overfitting. The experimental results showed that the accuracy of the algorithm can reach 98.8%, and the effect was better than that of Alexnet, VGG16 and Resnet50. TPRA provided a new method for the identification of peel years.

  • Comparison of Spondias tuberosa Arruda accessions by fruit volatile compounds using multivariate analysis Original Article

    FERREIRA, Giovana Ribeiro; FIDÊNCIO, Paulo Henrique; CASTRICINI, Ariane; ANDRADE, Raíssa Queiroz; SILVÉRIO, Flaviano Oliveira

    Resumo em Inglês:

    Abstract In this study, the volatile organic compounds from Spondias tuberosa fruits of 16 accessions with different origins were extracted by solid-phase microextraction in headspace mode (HS-SPME) and analyzed by gas-chromatography coupled to mass spectrometry (GC-MS). The volatile compounds present in the fruit from the 16 accessions were identified and submitted to multivariate analysis, with the main volatile compounds identified (from a total of 25) being: ethyl butanoate, α-pinene, myrcene/ethyl caproate, limonene, ocimene isomers, linalool/nonanal and p-menth-1-en-4-ol. The major chemical classes were terpenes (about 7-72%) and esters (about 14-72%). The relative chromatographic areas of the volatile compounds were used in Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA), which accumulated 67.69% of the explained variance. The compounds classified as esters and terpenes were the main compounds responsible for forming distinct groups. The PC1 and PC2 enabled distinguishing the percentage of compounds responsible for grouping in the PCA quadrants and the HCA shows the grouping of these compounds.

  • The antibiofilm and antibacterial effects of medicinal plant extracts on isolated sulfate-reducing bacteria from orthodontic appliances Original Article

    KALBASSI, Salmeh; YARAHMADI, Mahsa; MOHAMMADIFARD, Hasan; AHMADI, Fatemeh

    Resumo em Inglês:

    Abstract Sulfate-Reducing Bacteria (SRB) are a heterogeneous group of oral microflorae that cause dental caries, destructive periodontal infections, and biofilms on fixed orthodontic appliances. Plant extracts as a source of antibacterial components may have acceptable activity against SRB strains and their biofilm development. Our study aimed at determining the antibiofilm, antimicrobial efficacy, and cytotoxicity of Iran's endemic plants against pathogenic SRB. Plantago ovata, Terminalia chebula, Eugenia caryophyllata, and Aloe vera extracts were prepared according to standard methods. Patients and orthodontic appliances samples were collected, and SRB strains were isolated using standard tests and 16S rRNA analysis. The extracts' antimicrobial, antibiofilm activity, and cytotoxicity were determined using dilution broth micro, crystal violet staining, and MTT method, respectively. Biofilm involved gene expression of strains determined using Real-time PCR. Three SRB isolates harboring target genes were identified using 16S rDNA that showed a more than 90% of similarity to Desulfomicrobium orale spp. All investigated extracts showed good activity against SRB isolates. T. chebula, E. caryophyllata, and A. vera showed promising antibiofilm activity, and their subMIC concentrations downregulated biofilm-forming related genes in all isolates. T. Chebula had the lowest cytotoxicity, followed by E. caryophyllata and A. vera. T. Chebula also showed the best average selectivity index (SI) of 17.9, followed by E. caryophyllata (12.52). Extracts investigated in the present study had good antibacterial and antibiofilm activity against isolated sulfate-reducing bacteria isolated from patients' orthodontic appliances. Most of these extracts may be potential candidates for the development of antibacterial drugs.

  • Effect of thymol on physical properties, antimicrobial properties and fresh-keeping application of cherry tomato of starch/PBAT extrusion blowing films Original Article

    LIAN, Huan; WEI, Wenwen; WANG, Da; JIA, Lianwen; YANG, Xiangzheng

    Resumo em Inglês:

    Abstract In order to explore the effects of thymol on the antimicrobial activity, structure, physical properties and fresh-keeping application of starch/PBAT composite films, different contents of thymol (0, 1%, 3% and 5%) were used to prepare antimicrobial composite films by extrusion blow molding. The results indicated that tourier transform infrared spectroscopy showed there was intermolecular hydrogen bonding force among starch/PBAT and thymol. The inhibition effect on Botrytis cinerea and the preservation effect of cherry tomato of the composite film were significantly improved, the hardness and nutritional characteristics of cherry tomato were maintained, and the fruit decay rate was reduced. The addition of thymol increased the water vapor permeability of the starch based composite films, but reduced the interaction between the composite film and water. Although thymol reduced the mechanical properties of the composite film, high concentration of thymol further improved the mechanical properties. In conclusion, the high concentration of thymol improved the comprehensive properties of starch composite film, and proved the application prospect of the film as active food packaging material.

  • Preparation of angiotensin I-converting enzyme (ACE) inhibitory peptides from Tie Guanyin tea residue protein using two-step enzymatic hydrolysis Original Article

    YE, Shufang; LUO, Jinyan; LIN, Jiarong; MENG, Chun; HONG, Jing

    Resumo em Inglês:

    Abstract In this study, we attempted to prepare novel angiotensin I-converting enzyme inhibitory (ACEI) peptides from Tie Guanyin tea residue protein (TTRP). Different proteases were used to hydrolyze TTRP to prepare ACEI peptides, neutral protease and alkaline protease hydrolysates exhibited higher ACEI activity and was chosen in further hydrolysis treatment. Response surface methodology (RSM) was used to optimize the enzymatic condition, and the results indicated that the optimal conditions of enzymatic hydrolysis were: 4% (w/v) of TTRP in water was hydrolyzed with 3500 U/g neutral protease at 50 °C and pH 6.5 for 2.5 h in the first step and then with 5000 U/g alkaline protease at 50 °C and pH 10.0 for 3 h in the second step. Under the optimum condition, the ACE inhibitory rate of the final products was 88.45% ± 0.45% at the concentration of 1.0 mg/mL. Moreover, ACEI peptides derived from TTRP showed good stability under different temperatures, pHs, metal ions and gastrointestinal digestion. These results indicated that the TTRP has potential to be used for preparing ACEI peptides.

  • Helminth larvae of hygienic-sanitary importance parasitizing Fistularia petimba Lacepède, 1803, collected from fish markets of the municipality of Cabo Frio, RJ, Brazil Original Article

    MIGUEL, Sandra Helena Gomes; SÃO CLEMENTE, Sergio Carmona de; FONSECA, Michelle Cristie Gonçalves da; FELIZARDO, Nilza Nunes; GOMES, Delir Corrêa; KNOFF, Marcelo

    Resumo em Inglês:

    Abstract Fistularia petimba is a fish species that has gained growing interest due to its appreciation for sushi and sahimi in Japanese restaurants of the coastal cities of Cabo Frio and Armação de Búzios, state of Rio de Janeiro, Brazil. The constant presence of helminths in the viscera, serosa and adjacent musculature of this fish has been the subject of important complaints among local fish traders, because of economic losses due to their repugnant aspect. Considering their hygienic-sanitary importance and significance for collective health, the presence of helminth larvae was investigated in 32 individual fish of F. petimba purchased from fish markets in the municipality of Cabo Frio in 2019. Cestode larvae, identified as Tentacularia coryphaenae, were found parasitizing the abdominal cavity and mesentery. Nematode larvae, identified as Hysterothylacium fortalezae and H. deardorffoverstreetorum, were found parasitizing stomach, intestine, liver, spleen, liver serosa, mesentery and abdominal cavity. Hysterothylacium fortalezae had the highest parasitic indices, with a prevalence of 43.75%, mean intensity of 8.07, mean abundance of 3.53 and range of infection of 3-25 specimens per host. Considerations of the zoonotic potential and hygienic-sanitary significance of these helminths are presented to increase food safety for consumers.

  • Regulatory mechanism of fermented wheat germ on lipid metabolism in hyperlipidemia rats via activation of AMPK pathway Original Article

    MI, Shengquan; GU, Junxia; CAO, Xuelian; LI, Yi; XU, Qile; CHEN, Wen; ZHANG, Yanzhen

    Resumo em Inglês:

    Abstract This article study the influences of fermented wheat germ on rats in terms of the blood glucose, insulin level, serum lipid level, cholesterol metabolism, triglyceride metabolism and enzyme activity on the basis of the high-fat rat model. High fat rats were fed for modeling, and then the serum and liver were collected after sacrifice. Total cholesterol (TC), triglyceride (TG), total superoxide dismutase (SOD), Superoxide dismutase (T-SOD), glutathione peroxidase (GSH-PX), Malonic dialdehyde (MDA), lecithin cholesterol acyltransferase (lecithin cholesterol), Acyltransferase (LCAT), LDL-C, blood glucose and insulin were measured. Fermented wheat germ can significantly increase the levels of insulin and blood glucose in high-fat rats. Fermented wheat germ for 60 days did not affect the levels of serum LDL-C and TG in high-fat rats, but could significantly reduce the level of serum TC. Fermented wheat germ for 60 days did not affect the activities of serum GSH-Px, T-SOD, LCAT and T-SOD, MDA and total lipase in high-fat rats, but it could significantly reduce the activity of serum MDA and increase the activity of GSH-PX in liver. Fermented wheat germ could reduce the protein expression of CYP7A1, induced p-AMPK protein expression, but had no effect on HMGR. Fermented wheat germ can significantly reduce the level of serum cholesterol in high-fat model rats by AMPK signaling pathway, and affect some cholesterol metabolism and triglyceride metabolism related enzyme activities to a certain extent.

  • Analyzing food production risk with Monte Carlo simulation Original Article

    MAHMUDIONO, Trias; YASIN, Ghulam; JASIM, Saade Abdalkareem; ALGHAZALI, Tawfeeq Abdulameer Hashim; KADHIM, Mustafa Mohammed; ISWANTO, Acim Heri; MAJEED, Mohammed Sabeeh; SHARMA, Sandhir; AL-MAWLAWI, Zaid Shaker; PANDURO-TENAZOA, Nadia Masaya

    Resumo em Inglês:

    Abstract The agricultural sector in the country has a high and growing status and importance, but the growth and development of this sector are not possible without proper and effective risk management. In the current study, using the Monte Carlo simulation method as one of the powerful tools in risk analysis, the production risk due to the effects of climate change on the dominant agricultural products of Plovdiv, Bulgaria in the period 1990-2017, is predicted and measured. The results showed that Lentils has the highest risk (Product risk index was -0.25%) and bean has the lowest risk (Product risk index was 0.17%). Overall, the research results indicate the significant effect of performance risk in this region. Therefore, farmers should pay special attention to the risk of crop performance in determining their cultivation pattern in addition to other factors and criteria such as price, profitability, self-consumption, etc. Meanwhile, it is suggested that products with higher risk should not be grown alone and should be placed next to the other products with less risk as much as possible to increase food security.

  • Crocin reversed the antitumor effects through up-regulation of MicroRNA-181a in cervical cancer cells Original Article

    XU, Lina; SONG, Jian-Dong

    Resumo em Inglês:

    Abstract Cervical cancer ranks third in cancer incidence worldwide and is the most frequent gynecological cancer in developing countries. This study aimed to investigate the effect of crocin on the resistance of HELA/Ara-C cells to the chemo-agent of Ara-C. HELA/Ara-C cells which was defined as Ara-C-resistant HELA cell line, were treated with crocin. After that, cell proliferation, apoptosis, and cell cycle assay were examined by MTT assay, AO/EB staining, and flow cytometry, respectively. In this study, we found that crocin combining with Ara-C significantly inhibited the proliferation HELA/Ara-C cell, and this inhibitory effect was time dependent. Moreover, crocin combining with Ara-C could induced apoptosis and cell cycle arrest of HELA/Ara-C Cells. Further then, HELA/Ara-C cells were transfected with the mature miRNA-181s mimic and the control miRNA mimic, respectively. Quantitative RT-PCR results demonstrated that compared with HELA/Ara-C Cells +Ara-C group, miRNA-181a was upregulated 1.5-fold in HELA/Ara-C Cells + crocin group and 1.7-fold in HELA/Ara-C Cells and crocin +Ara-C group, respectively. The other miRNA-181s showed no significant differences. In summary, this was the first study to show that miRNA-181a might be involved in the development of crocin induced reversing Ara-C resistance in HELA/Ara-C cell lines.

  • Effects of the addition of microencapsulated aromatic herb extracts on fatty acid profile of different meat products Original Article

    TOMÉ, Alessandra Cristina; MÁRSICO, Eliane Teixeira; SILVA, Gilberto Silvério da; COSTA, Deomar Plácido da; GUIMARÃES, Jonas de Toledo; RAMOS, Gustavo Luis de Paiva Anciens; ESMERINO, Erick Almeida; SILVA, Flávio Alves da

    Resumo em Inglês:

    Abstract The objective of this study was to evaluate the influence of addition of microencapsulated natural extracts of aromatic herbs in comparison with synthetic antioxidants on fatty acids profile of different meat products (restructured product of Tilapia mechanically separated fish meat (RP) and Fresh pork sausage (FS) stored under freezing and cold storage. Synthetic antioxidant sodium erythorbate was used in the RP and butylated hydroxytoluene (BHT) was used in the FS. Natural oregano extract (Origanum vulgare) was used in the RP, while the rosemary extract (Rosmarinus officinalis) was used in the FS. The fatty acid profiles of each formulation were obtained by gas chromatography (GC-MS). The oleic acid was the most abundant compound in both evaluated products, also, during the observed storage period there was an increase in SFA and MUFA composition (p < 0.05) in all the treatments. However, the treatments with addition of synthetic antioxidant and microcapsules loaded with different content of aromatic herb extracts showed similar behavior. Moreover, the addition of microencapsulated aromatic herb extracts increased the content of PUFA, improving the nutritional quality indexes in both RP and FS. Our results infer that the addition of oregano and rosemary extracts have antioxidant potential equivalent to synthetic antioxidants.

  • Preparation and characterization of an oridonin and γ-cyclodextrin complex Original Article

    ZHOU, Wei; Xiaofan, LV; HEI, Mengran; ZHAO, Yanyan; CUI, Zhenkun; ZHANG, Hao

    Resumo em Inglês:

    Abstract Oridonin, a terpenoid with various biological functions, has limited uses in the functional food and pharmaceutical industries owing to its low water solubility. Previous studies have used cyclodextrin inclusion to improve its solubility. Herein, the effects of different cyclodextrins on the inclusion of oridonin were investigated using phase solubility and molecular docking tests. The binding constants of α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin with oridonin were 22.6, 298.6, and 317.4, respectively. The corresponding binding energies were -6.49, -6.76, and -7.53 kcal/mol, respectively, suggesting that the interaction between γ-cyclodextrin and oridonin was the strongest, thereby improving the solubility of oridonin to the greatest extent. Further experiments indicated that no new unsaturated bonds formed after oridonin complexed with γ-cyclodextrin. In addition, the complexation of oridonin with γ-cyclodextrin, led to its complete dispersal in an amorphous state that was thermally stable. This study promotes the application of oridonin in food and medicines.

  • Chemical constituents, antioxidant potential, antibacterial study and photoprotective activity of Brazilian corn silk extract Original Article

    AZEVEDO, Amanda Scofield de; SEIBERT, Janaína Brandão; AMPARO, Tatiane Roquete; ANTUNES, Amanda dos Santos; SOUSA, Lucas Resende Dutra; SOUZA, Gustavo Henrique Bianco de; TEIXEIRA, Luiz Fernando Medeiros; VIEIRA, Paula Melo de Abreu; SANTOS, Viviane Martins Rebello dos; NASCIMENTO, Adriana Mendes do; NASCIMENTO, Andréa Mendes do

    Resumo em Inglês:

    Abstract The aim of this work was to determine the total phenolic content and evaluate the antioxidant, antibacterial, photoprotective and cytotoxic properties of corn silk ethanol extract prepared from corn silk that was air-dried at room temperature. Corn silk ethanol extract has a high content of phenolic compounds. The concentrations of ethanol extract required to produce 50% of maximal effect (EC50) in DPPH and ABTS radical scavenging assays were 489.0 and 166.1 µg/mL respectively, indicating low activity when compared to the positive control. The ethanolic extract of corn silk showed antibacterial activity, mainly on Gram-positive bacteria. The in vitro sun protection factor (SPF) of the ethanolic extract of corn silk incorporated into sunscreen UVA-UVB 5% gel with Pemulen TR-1® was evaluated for the first time. A relative increase in SPF efficacy was observed for the extract when the sunscreen was incorporated. The ethanolic extract of corn silk and the gel were considered non-cytotoxic. The corn silk ethanolic extract was characterized using ultra performance liquid chromatography coupled with quadrupole time-of-flight tandem mass spectrometry (UPLC-QTOF-MS/MS). Eleven compounds including flavonoids, coumaric acid derivatives, terpenoid, hydroxycinnamic acid derivative and quinic acid derivative were suggested based on their accurate mass and MS/MS spectra.

  • Research of therapeutic basis of Astragalus P.E intervention based on the content of matrix metalloproteinase (MMP) protein in the serum of patients with Alzheimer's disease (AD) Original Article

    LI, Zhiying; LI, Junjiao; LI, Minqiang; CAI, Ansheng; LIU, Hong; MIAO, Guoying; SHAN, Tieying; MA, Jinghong

    Resumo em Inglês:

    Abstract Matrix metalloproteinases have been proven to be the target of Alzheimer’s disease (AD) drugs. In this study, by monitoring the effects of different doses of Astragalus P.E on the serum level of matrix metalloproteinase (MMP) in patients with Alzheimer's disease. A cell model was established to explore the the protective effect and therapeutic basis of Astragalus P.E targeting matrix metalloproteinases on AD synapses. Using MTT to detect the effect of different doses of Astragalus P.E on the content of matrix metalloproteinase protein in the serum of patients with Alzheimer's disease; selecting the appropriate concentration and time as the modeling conditions of AD cells, transfecting PC12 cells by constructing the MMP promoter double luciferase reporter gene and Astragalus P.E was used as a treatment factor to observe the effect of Astragalus P.E on the transcription activity of MMP promoter. Observe the protective effect of Astragalus P.E on AD cell model and the effect on MMP expression. The AD cell model was transfected with MMP-siRNA to observe whether MMP is the key link in the effect of Astragalus P.E. 10 μM Astragalus P.E was used to induce PC12 cells for 24 h as the early AD cell model. Astragalus P.E can effectively inhibit the increase of transcription activity of MMP promoter induced by Astragalus P.E. Astragalus P.E can reduce the expression of MMP in PC12 cells induced by Astragalus P.E. At the same time, after transfection with MMP-siRNA plasmid, Astragalus P.E can significantly change the expression of MMP in PC12 cells induced by Astragalus P.E. Astragalus P.E targeting MMP has a protective effect on AD synapse damage, and it is a key link for the Astragalus P.E to exert medicinal effects.

  • Protein and fatty acid profiles of Kajmak ripened at two different temperatures Original Article

    BARAĆ, Miroljub; VUČIĆ, Tanja; ŠPIROVIĆ-TRIFUNOVIĆ, Bojana; BARAĆ, Nevena; SMILJANIĆ, Milenko

    Resumo em Inglês:

    Abstract Kajmak is a specific dairy product with long term tradition of manufacture in Serbia and few South-East European countries. It is manufactured from the thin layer formed on the surface of hot milk during long cooling process. It may be consumed as a fresh, immediately after manufacture, or after a maturation period, as a ripened Kajmak. Kajmak is ripened usually up to 30 days at 15-18 0C or stored in refrigerator at 4 0C. In this work we investigated the effects of ripening of Kajmak in refrigerator at 4 0C and at 16 0C up to 28 days on protein profiles, fatty acid profiles and health fatty indices. Ripening temperature significantly affects protein and fatty acid profiles of Kajmak. Ripening at low temperature induces slow proteolysis, the change of fatty acid profile and health fatty acid indices. At low temperature the most susceptible to proteolysis was β-casein. Due to similar fatty acid profiles, these samples were characterized with high health fatty acid indices such as atherogenicity index (3.81-4.03) and the thrombogenicity index (4.62-4.95). Ripening at 16 0C induces complete hydrolysis of κ-CN, significant decrease of αs- and β-CN content and improvement of health fatty indices.

  • Optimization of herbal tea drink formula based on aloe vera rind (Aloe barbadensis miller) Original Article

    SRIHARTI,; ANDRIANSYAH, Raden Cecep Erwan; AGUSTINA, Wawan; INDRIATI, Ashri; LITAAY, Christina; LUTHFIYANTI, Rohmah; MAYASTI, Nur Kartika Indah; TRIYONO, Agus; TRIBOWO, Raden Ismu; PURWANDOKO, Pradeka Brilyan

    Resumo em Inglês:

    Abstract Aloe vera rind contains antioxidant active components that can be used as raw materials for making herbal teas. The purpose of this study was to obtain the optimal formula for making herbal tea drinks made from aloe vera rind with a mixture of mint leaves and cinnamon by using the Expert Design 12 program with the D-optimal Mixture method. The formulations studied were obtained from the upper and lower limits of each raw material, so 16 formulas were obtained. Each quality formula was tested chemically and physically (lightness, antioxidant activity) and organoleptic (taste, color, odor, and overall), then the optimization stage was carried out to obtain the most optimal formula by determining the desired response value criteria. The optimal formula of herbal tea that has been selected by the Design Expert program with the Mixture D-optimal method with component proportions of 65,79% aloe vera rind, 30% mint leaf, and 4,21% cinnamon, has a desirability value of 0.604. Herbal tea has a green color, with a strong odor and a non-bitter taste.

  • HPLC-MS/MS targeting analysis of phenolics metabolism and antioxidant activity of extractions from Lycium barbarum and its meal using different methods Original Article

    SHANG, Ya-Fang; ZHANG, Tian-Hua; THAKUR, Kiran; ZHANG, Jian-Guo; CESPEDES-ACUÑA, Carlos Leonardo Armando; WEI, Zhao-Jun

    Resumo em Inglês:

    Abstract The phenolic compounds in dried Lycium barbarum (LB) and L. barbarum meal (LBM) were extracted using ultrasonic method, reflux method and enzymatic method, and the composition, content of polyphenols and antioxidant abilities of the extracts were analyzed. 40 phenolic compounds were identified with HPLC-MS/MS, with 35 compounds detected from LB and 33 from LBM. 40 compounds were classified into phenolic acids and their derivatives, flavonoids, and their derivatives, lignanamides and other phenolic substances. Differences existed in samples extracted from different materials or under different extraction methods. It was explicitly observed that LB was higher than LBM in phenolic content. The phenolics in LB and LBM had significant antioxidant effects, with LBM extracts showing the higher antioxidant effect. This study compared the differences in polyphenols of L. barbarum and its meal, meanwhile explored the effects of different extraction methods, which could contribute to the exploitation of L. barbarum and its meal.

  • Physiochemical properties and neuroprotective function of Korean major yuzu varieties Original Article

    LEE, Bo-Bae; KIM, Young-Min; PYEON, Su-Min; JEONG, Hyeon-Ju; CHO, Youn-Sup; NAM, Seung-Hee

    Resumo em Inglês:

    Abstract Three major yuzu varieties, Native, Namhae, and Tadanishiki in Korea were investigated on physiochemical properties and functional characterizations with respect to neuroprotective function (SH-SY5Y cells) or anti-inflammatory (Raw 264.7 cells). Among the three cultivars tested, Namhae had significantly higher fruit weight and total dietary fibers, while Tadanishiki had higher values of both total flavonoid and antioxidant activity. As functional compounds, Tadanishiki contained a 133% of hesperidin and 164% of naringin, compared to those of Native or Namhae. In comparison to other yuzu, Tadanishiki showed the higher cell viability, lower AChE content, lower protein levels of Bcl-2 /Bax, Caspase 3, and PARP at scopolamine-treated SH-SY5Y nerve cell. Tadanishiki and Namhae were effective for anti-inflammation by decreasing of NO production in LPS-induced Raw 264.7 cells. These results indicate that Tadanishiki yuzu, could be useful for application as a possible natural functional additive with high hesperidin content and excellent neuroprotective and anti-inflammation effects.

  • Value of edible horticultural therapy for schizophrenic Original Article

    LIU, Tao; LI, Mingchao; JI, Qiuming; CHEN, Yu; LI, Chi; ZHOU, Fan; WANG, Cairong; CHEN, Haiying; HE, Hui

    Resumo em Inglês:

    Abstract To investigate the value of edible horticultural therapy (EHT) for long-term-hospitalized (LTH) female patients who suffered from schizophrenia. 60 female schizophrenic patients hospitalized in our hospital were randomly divided into EHT group and control group, with 30 cases in each group. The EHT group was combined with EHT on the basis of drug treatment, and the control group was only treated with drug treatment. The Brief Psychiatric Rating Scale (BPRS), the Chinese version Scale of Social Functioning for Psychotic Inpatients (SSFPI), and the Life Satisfaction Index A (LSIA) were compared and analyzed between two groups. After 6 weeks of treatment, the SSFPI score of EHT group increased and was significantly higher than that of the control group. After treatment, the LSIA index of EHT group was higher than that of the control group, and the difference between the two groups was statistically significant (P < 0.05). The BPRS index of EHT group was significantly lower than that before treatment, but there was little change in the control group. There was significant difference between the two groups (P < 0.05). EHT maybe valuable for improving clinical symptoms of schizophrenia and recovery of social function. Clinical registration number:researchregistry7590

  • Fermented camel milk as a probiotics source for poultry farming Original Article

    BEGDILDAYEVA, Nazerke Zh.; KUDAIBERGENOVA, Aliya K.; NURGAZINA, Alina S.; AKHMETSADYKOVA, Shynar N.; AKHMETSADYKOV, Nurlan N.

    Resumo em Inglês:

    Abstract Currently, antibiotics are increasingly becoming the object of close attention due to the potential development of antibiotic-resistant pathogens after prolonged use, the use of antimicrobials also seriously pollutes the environment and destroys the ecological balance of nature. Feed antibiotics have been banned in the EU since 2006, and there is an active discussion of draft laws in this area in Russia. The poultry industry ranks second in the world in terms of output, so it is important to ensure the health of livestock and product safety. Since the purpose of this study is to investigate the effectiveness of the use of lactic acid bacteria (LAB) strains isolated from shubat (fermented camel milk) for the tasks and problems of the poultry industry, the theoretical basis of the study includes the analysis of research papers and statistical reports on the problems of the industry, the use of antibiotics in animal husbandry, and lactic acid bacteria as possible alternatives. The final part is devoted to the analysis of the practical studies results comparing different types of milk, their microbiological composition, and the advantages of shubat for the probiotics production for poultry. Due to the peculiarities of camel milk and the “ethnicity” of shubat, quantitative and qualitative data of isolated microorganisms from these products have advantages over other species.

  • Effect of frozen storage temperature on the protein properties of steamed bread Original Article

    ZHANG, Keke; SHI, Yingxin; ZENG, Jie; GAO, Haiyan; WANG, Mengyu

    Resumo em Inglês:

    Abstract In this paper, frozen steamed bread was used as the object to study the effect of frozen storage on the protein characteristics in a steamed bread system by measuring the changes in water holding capacity, oil holding capacity, emulsifying capacity, soluble protein content, surface hydrophobicity, secondary structure and molecular weights of gluten proteins in frozen steamed bread. The results showed that with an extension of frozen storage time, the disulfide bond (S‒S) and total content of sulfydryl (-SH) decreased as a whole, and the molecular weights of steamed bread proteins were mainly distributed between 22 and 31 kDa, which were composed of a mixture of gliadin and low-molecular-weight glutenin subunits. With a decrease in frozen storage temperature, the soluble protein contents and protein water holding capacities of steamed bread first increased and then decreased, and the trend of the surface hydrophobicity was opposite. The frozen storage temperature had a significant effect on the protein properties of the steamed bread system. The changes in protein emulsification, oil holding capacity and soluble protein content were stable at -24 °C, which was suitable for long-term frozen storage.

  • Study on the influencing factors of oscillation chemical reaction and application in food safety detection Original Article

    MA, Yongjie; LI, Haiyu; BAO, Hongliang; HUANG, Yishuo; DONG, Wenbin

    Resumo em Inglês:

    Abstract The influencing factors of oscillation chemical reaction and application in food safety detection were studied. The results showed that oscillation chemical reaction was related to many factors. Taking the melamine in infant formula as tested samples, click the menu to collect data. Inductive time value and the content of melamine in infant formula had a linear relationship in the range of 0-40 μg/g. A detection limit of 0.08 μg/g was obtained. When the maximum dosage of magnesium sulfate, sodium nitrate, potassium iodide, calcium carbonate and urea reagent was 1×10-3 ug/mL, respectively, there was no effect on the signal of the spectrum. The proposed method in this study did not need pretreatment for analysis of sample, and was with some anti-interference, simple and effective. At the same time, this study provided a reference for the food safety detection by nonlinear chemical oscillation system.

  • Application of Tartary buckwheat bran flour modified by heat-moisture treatment in steamed bread processing Original Article

    ZHANG, Sheng; ZHOU, Wei; CHEN, Chungang

    Resumo em Inglês:

    Abstract The rheological properties of dough from modified Tartary buckwheat bran flour (MTBF) by heat-moisture treatment (HMT) and wheat flour (WF) were investigated in this study, and the application of MTBF in steamed bread processing was also evaluated. The results showed that the addition of MTBF had a significant effect on torque curve and parameters of the dough. With the increase of the weight proportion of MTBF in the blend (WMTBF), the water absorption of the dough gradually increased, the protein weakening degree decreased at first and then increased, and the dough had better kneading resistance when the WMTBF was 30% and 40%. With the increase of WMTBF, the color of the steamed bread gradually darkened and yellowed, and the specific volume declined gradually. In addition, the hardness, gumminess and chewiness of steamed bread increased with WMTBF, but its springiness, cohesiveness and resilience decreased. When WMTBF ≥ 20%, internal texture structure of steamed bread was enhanced. Sensory evaluation indicated that the steamed bread developed at WMTBF = 20% could obtain similar quality and pleasant appearance to common wheat steamed bread.

  • Detection of Listeria innocua in the dairy processing chain: resistance to antibiotics and essential oils Original Article

    ROSA, Mayara Cardoso da; IACUZIO, Raiza; BARBOSA, Giovana Rueda; PEREIRA, Rodrigo de Castro Lisboa; CRUZADO-BRAVO, Melina; RALL, Vera Lucia Mores; VALLIM, Deyse Christina; SILVA, Nathália Cristina Cirone

    Resumo em Inglês:

    Abstract Listeria monocytogenes is a food pathogen responsible for many foodborne disease outbreaks. Listeria innocua is similar to L. monocytogenes, could be considered biologically similar to L. monocytogenes and could be used to predict its behavior. The aims of this work were to isolate Listeria spp. in dairy processing plants, perform genotypic characterization of virulence, evaluate the antimicrobial resistance profile, and verify the sensitivity of the strains to essential oils. Sampling was held in six dairy processing plants in the region of Campinas, Brazil. Seventeen Listeria innocua strains were isolated, all negative for virulence genes inlA, inlB, inlC, inlJ, actA, plcA, and plcB. The strains were resistant to kanamycin (5.9%), penicillin (11.8%), ampicillin (11.8%), cefoxitin (58.8%), clindamycin (76.50%) and oxacillin (100%). The susceptibility of the strains to commercial essential oils (Rosemarinus officinalis, Cymbopogon citratus, Eucalyptus citirodora, Mentha piperita, Piper nigrum, Vetiveria zizanioides, Cymbopogon nardus, Cymbopogon martinii and Pogostemon cablin) was evaluated by Minimum Inhibitory Concentration (MIC) test. The results showed Cymbopogon citratus, Cymbopogon martini, Cymbopogon nardus and Mentha piperita oils were most efficient. The resistance of Listeria innocua isolated in dairy processing plants is worrisome, and the use of essential oils could be an alternative for development of new drugs and products.

  • Formulation and evaluation of guapeva jam: nutritional properties, bioactive compounds, and volatile compounds during storage Original Article

    MORAIS, Rômulo Alves; SOARES, Camila Mariane da Silva; SILVA, Romilda Ramos da; GUALBERTO, Larissa da Silva; FREITAS, Bárbara Catarina Bastos de; CARVALHO, Elisângela Elena Nunes; MARTINS, Glêndara Aparecida de Souza

    Resumo em Inglês:

    Abstract The guapeva (Pouteria cf. gardneriana Radlk.) is a Brazilian fruit that belongs to the Sapotaceae family and is considered a source of natural antioxidants and phenolic compounds; Thus, the objective of this work was to investigate the use of guapeva in the form of jam stored at different temperatures (25 °C and 35 °C) and to evaluate the degradation kinetics regarding the physicochemical parameters, bioactive compounds, and volatile profile, during the storage period of 150 days, in low-density polypropylene packaging’s. The stored jams were mainly influenced by the storage time variable, with significant reductions in titratable acidity, pH, color, vitamin C, carotenoids, ABTS●+, DPPH, and volatile profile. The temperatures studied were not able to significantly affect the shelf life determined for the jams; however, the best temperature for storage stability of the guapeva jams was 25 °C since the most significant degradation of the compounds occurs with the use of 35 °C. The correlation between time and temperature had no significant effect on carotenoid content.

  • Multivariate approaches applied to optimization of an ultrasound-assisted extraction procedure for determination of essential elements in guarana samples by ICP OES Original Article

    FARIAS, Ariaidny Silva; SANTOS, Herick Macedo; SILVA JUNIOR, André Luiz Ssampaio da; SILVA, Vinnicius Henrique Cerqueira da; MENDONÇA, Rogete Batista e Silva; COUTINHO, Janclei Pereira; LÔBO, Ivon Pinheiro; JESUS, Raildo Mota de

    Resumo em Inglês:

    Abstract In the present work, a simple and high-throughput analytical procedure based on ultrasound-assisted extraction with diluted acid was proposed for the determination of Ca, Mg, K, P, S, Fe, Cu and Mn in guarana samples using inductively coupled plasma optical emission spectrometry. Two multivariate approaches were employed for optimization of the extraction procedure: mixture and Doehlert designs. The best experimental conditions were established by application of a multi-response function (overall desirability). An extractor medium composed of diluted nitric acid was selected for analytes extraction. Optimized conditions for ultrasound-assisted extraction followed the temperature of 60 °C, sonication time of 10 min and power of 100% applied to the ultrasonic bath. After the analytical validation step, the proposed procedure was successfully employed for determination of essential elements in thirty-three guarana samples from the state of Bahia, Brazil. Mass fractions higher than 0.42% (m m-1) were found for potassium in all analyzed samples. For the other macro-elements, the mass fraction ranged from 514 mg kg-1 (magnesium) to 0.19% m m-1 (calcium). The mass fraction of micro-elements ranged from 5.1 to 91.3 mg kg-1 for cooper and iron, respectively.

  • The effects of bioactive components in Solanum nigrum against oxidative stress in liver damage Original Article

    ALAM, Amna; SAHAR, Amna; SAMEEN, Aysha; FAISAL, Muhammad Naeem

    Resumo em Inglês:

    Abstract The present study aimed to evaluate the role of bioactive components in Solanum nigrum fruit, its phytochemical screening, and in vivo antioxidant potential against liver injury. The HPLC analysis of an ethanolic extract of Solanum nigrum fruit revealed the presence of bioactive components that showed its significant in vitro antioxidant activity. Moreover, The Sprague Dawley rats were divided into four groups for in vivo analysis: G1 (negative control), G2 (positive control), G3 (rats receiving standard drug), and G4 (rats receiving Solanum nigrum fruit extract). The Solanum nigrum fruit reduced the level of liver enzymes, and bilirubin. An opposite trend was seen in the case of albumin, catalase, creatinine, and superoxide dismutase. Histology slides also showed the normal cell structure of hepatocytes. Conclusively, Solanum nigrum fruit bioactive components have the ability to reduce oxidative stress.

  • The effect of dietary supplements on frailty in older persons: a meta-analysis and systematic review of randomized controlled trials Original Article

    YAN, Li-Cong; YU, Fang; WANG, Xiao-Yan; YUAN, Ping; XIAO, Gang; CHENG, Qian-Qian; NIU, Feng-Xian; LU, Hong-Yan

    Resumo em Inglês:

    Abstract Frailty is a geriatric syndrome that predicts the onset of disability, morbidity and mortality in elderly people; it is a state of pre-disability and is reversible. This review aimed to assess the impact of dietary supplementation interventions in frail older adults. A systematic search of PubMed, Web of Science, Embase, and the Cochrane Library databases was performed to collect randomized controlled trials of dietary supplements for the treatment of frailty in the elderly published before March 2022. The frailty score, muscle mass, muscle strength and physical performance of the frail elderly were extracted for analysis. Meta-analysis was performed using Review Manager Version 5.4 and Stata version 15.0. Totally, 18 studies met the inclusion criteria, with 1204 participants (603 experiment group vs. 601 control group). Compared to control group, multi-nutrient nutrition intervention can significantly improve the frailty score of the elderly (MD = -0.19, 95% CI: -0.38 to -0.01, P = 0.04, I2 = 0). Protein supplementation intervention significantly improved body weight (MD = 4.86, 95% CI: 1.21 to 8.52, P = 0.009), muscle mass [lean mass (MD = 2.73, 95% CI:1.26 to 4.20, P = 0.0003)], muscle strength (MD = 1.90, 95% CI: 0.68 to 3.12, P = 0.002), and physical performance [chair stand test (MD = -2.15, 95% CI: -3.21 to -1.10, P < 0.0001)] in frail older adults compared to control. This meta-analysis and systematic review suggests that dietary supplements interventions positively influence in older people with frailty.

  • Effect of sodium trimetaphosphate modification on the structure and rheological properties of zein Original Article

    ZHANG, Hao; ZHAO, Yanyan; KANG, Xiaofeng; LI, Hongbo; MO, Haizhen

    Resumo em Inglês:

    Abstract The modification of zein with sodium trimetaphosphate (STMP) as a cross-linking agent was studied. The effects of the mass ratio of STMP to zein (RS/Z), pH, reaction temperature and time on the rheological properties of modified zein solution (Z-SP) were evaluated. By using response surface methodology, the optimal modification conditions were also determined as following: RS/Z 0.03, pH 6.8, reaction time 2 h, reaction temperature 25 °C. Under these conditions, the observed shear stress of Z-SP solution was 35.0025 Pa, close to the predicted value. Compared with natural zein, the viscosity of Z-SP increased with the increasing shear rate, which was attributed to the structural changes, as evidenced by circular dichroism (CD) and Fourier transform infrared (FT-IR) analysis.

  • Identification of peanut storage period based on hyperspectral imaging technology Original Article

    ZOU, Zhiyong; CHEN, Jie; ZHOU, Man; WANG, Zhitang; LIU, Ke; ZHAO, Yongpeng; WANG, Yuchao; WU, Weijia; XU, Lijia

    Resumo em Inglês:

    Abstract Peanut storage time affected the quality of peanut seed sowing and germination and also affected the taste of edible peanuts. With the increase of peanut storage time, the total amount of water and amino acids decreased, and peanuts appeared moldy. The artificial judgment of peanut storage time mostly relied on visual classification to evaluate the color, which leads to large differences in color classifications between observers. This research was conducted to determine the fresh state of peanuts during storage based on the hyperspectral imaging (HSI) technology, and to identify the storage time of peanuts through hyperspectral images (387~1035 nm). Three models, two preprocessing methods, and two feature band extraction methods were combined. The experimental results shows that the DT-MF-Catboost model was the best method to detect the storage time of peanuts, and its accuracy of identifying the storage time of peanuts was 97.53%. Studies have shown that HSI has great potential in classifying the freshness and identification of peanuts, and provides a basis for non-destructive testing classification as well as grading of peanuts during storage.

  • Exogenous additives facilitate the fermentation of cigar tobacco leaves: improving sensory quality and contents of aroma components Original Article

    HU, Wanrong; CAI, Wen; LI, Dongliang; LIU, Yuanfa; LUO, Chen; XUE, Fang

    Resumo em Inglês:

    Abstract The cigar market is growing rapidly in China. However, insufficient aroma value and quality, as well as confused subject fragrance were found in cigar tobacco leaves (CTLs), which has greatly restricted the development of Chinese cigar. In this study, several new and effective additives, including coffee, cocoa, ginger, cumin, and rhodiola rosea, were screened out for facilitating the fermentation process. Significant improvements on the aroma and sensory quality of CTLs were detected. The above-mentioned additives can increase the contents of total sugar, alcohols, alkenes, ketonic and acid aroma components in tobacco leaves. Besides, the content of representative aroma component, such as neophytadiene, increased by 1~2 times. Moreover, abundant new aroma components were introduced into CTLs. As a result, the performances on aroma richness, aroma and smoke characteristics, as well as aftertaste and combustion of CTLs were enhanced. The findings provide a promising strategy for enhancing sensory quality of domestic CTLs and the flourishment of Chinese cigar.

  • Nondestructive detection of peanuts mildew based on hyperspectral image technology and machine learning algorithm Original Article

    ZOU, Zhiyong; CHEN, Jie; WANG, Li; WU, Weijia; YU, Tingjiang; WANG, Yuchao; ZHAO, Yongpeng; HUANG, Peng; LIU, Bi; ZHOU, Man; LIN, Ping; XU, Lijia

    Resumo em Inglês:

    Abstract In order to realize the rapid nondestructive detection of mildew peanut in the process of peanuts storage, hyperspectral imaging technology was proposed to detect mildew peanut. A total of 200 peanuts were selected from 5 kinds of peanuts purchased in the market for moldy treatment, and the remaining 400 peanuts were kept sterile. After completion, samples were collected with a hyperspectral instrument to obtain spectral data of the samples. According to the characteristics of the data, 10 pre-processing algorithms were used to de-noise the data, and Median Filtering (MF) had the best effect, with the recognition accuracy reaching 97.7%. GBDT, LightGBM, CatBoost and XGBoost algorithms were used to extract important feature bands in the spectral data pre-processed by MF. GBDT, LightGBM, CatBoost and XGBoost algorithms were used to model the extracted feature bands. The results showed that LightGBM is the best algorithm with a detection rate of 99.10%. Optuna algorithm was used to tune its parameters. Compared with the previous model, the running time of the optimized model was improved by about 0.25 s. The results showed that hyperspectral imaging provides an efficient and nondestructive method for detecting mildew in peanut storage.

  • Application of functional ingredients in canned meat production Original Article

    ABZHANOVA, Sholpan; ZHAKSYLYKOVA, Gulshat; KULAZHANOV, Talgat; BAYBOLOVA, Lyazzat; NABIYEVA, Zhanar

    Resumo em Inglês:

    Abstract A comprehensive literature search was conducted. An extended search was performed, including a targeted search on the websites of a number of intergovernmental and non-governmental organisations. All links identified in databases and search engines were uploaded to the Covidence systematic review tool for automatic deduplication and blind screening. The generalised material of the analysis represents a new typological basis of the market strategy for the analysis of the practices used by the dominant producers in the meat canning industry. Only a limited number of papers note the possible benefits of using functional ingredients in canned meat for human health, therefore further studies are required that would provide convincing evidence of the benefits of functional ingredients. As scientific evidence increases, researchers and meat producers should make more efforts to inform and educate consumers about the health benefits of functional ingredients used in meat canning.

  • Gamma radiation effects on the survival and reduction of Listeria monocytogenes on carrot and tomato Original Article

    BERRIOS-RODRIGUEZ, Armarynette; OLANYA, Ocen Modesto; UKUKU, Dike Ogbogu; NIEMIRA, Brendan Anthony; MUKHOPADHYAY, Sudarsan; ORELLANA, Lynette Esther

    Resumo em Inglês:

    Abstract Assessment of pathogen survival is important for food safety. Listeria monocytogenes causes significant produce and food contamination worldwide. The objective of this research was to assess survival and reduction of L. monocytogenes on post-harvest carrot and tomato subjected to low-dose radiation at different storage temperatures and times. Radiation levels of 0, 0.25, 0.50, 0.75, and 1 kGy were applied on produce inoculated with L. monocytogenes. Gamma radiation reduced Listeria populations by 5.9 logs on carrot and 3.9 logs on tomato at 3 days of storage (5 °C), while reductions were 4.4 and 4.0 logs on carrot and tomato, respectively; at 7 storage days (5 °C). At 20 °C, Listeria reductions were 2.8 logs on carrot and 4.2 logs on tomato (3 storage days) and pathogen decreases were 2.2 logs on carrot and 2.9 logs on tomato (7 storage days). Although pathogen reductions by radiation treatment varied with storage temperatures and days, the linear decreases were significant as the dosage increased from 0.25 to 1.0 kGy, implying that treatments were efficacious for pathogen inactivation. As low dose gamma radiation (1 kGy) showed substantial reduction of Listeria monocytogenes on fresh carrot and tomato, thus, use of low dose low dose gamma radiation can improve the post-harvest safety of carrot and tomato.

  • A bibliometric and visual analysis of fruit quality detection research Original Article

    MA, Xueting; LUO, Huaping; ZHANG, Fei; GAO, Feng

    Resumo em Inglês:

    Abstract To understand the research status and current dynamics of fruit quality detection and objectively reflect the influence of different countries, research institutions and authors in this field, the software CiteSpace was used to bibliometrically and visually analyze the relevant literature on fruit quality detection in Web of Science (WoS) database from 1982 to 2021. The results showed that the number of publications on fruit quality detection showed a trend of slow in the early stage, rapid in the middle stage and intensified in the late stage. China has the largest number of international publications, accounting for 21.80% of the WoS database, but its intermediary centrality is inferior to that of the United States, Germany, Italy and Spain; the United States is at the core of international cooperation, establishing cooperative relations with most countries; through keywords co-occurrence network and keyword clustering, it is concluded that the research mainly focuses on fruit quality detection based on spectral technology or electronic nose technology, fruit composition detection based on high-performance liquid chromatography (HPLC), fruit edible safety detection, and genetic analysis of fruit quality-related traits. Bibliometrics and visual analysis of this fruit quality detection research can provide a certain reference for relevant researchers.

  • Influence of saline environment and depuration time on quality and proximate composition of Nile tilapia fillet (Oreochromis niloticus) Original Article

    UEHARA, Silvio Akira; COUTINHO, Carlos Eduardo Ribeiro; ARONOVICH, Marcos; WALTER, Eduardo Henrique Miranda; FURTADO, Angela Aparecida Lemos; CALIXTO, Flávia Aline Andrade; TAKATA, Rodrigo; MESQUITA, Eliana de Fátima Marques de

    Resumo em Inglês:

    Abstract This study investigated the depuration time of tilapia in saline and freshwater environments and its influence on animal performance and meat quality. Depuration until the seventh day resulted in significant reductions in average weight, condition factor, viscerosomatic index, hepatosomatic index and fillet yield in both environments. Regarding proximate composition, the saline environment promoted the maintenance of crude protein, moisture and ash percentages. Depuration in the freshwater environment resulted in reduced percentages of crude protein, ash and energy and increased humidity. Total lipids were reduced in both environments, but with a significantly lower in saline. Maximum rigor index occurred in up to three and nine hours for fish depurated in freshwater and saline environments, respectively. During the post-rigor period, the rigor index experienced a sharp drop in the freshwater environment, while in the saline environment it remained similar to that of the pre-depuration group. Depuration in a saline environment for up to seven days was efficient at maintaining of proximate composition and rigor mortis, however, depuration until the fifth day is indicated to maintain performance indices.

  • The kinetics of heparin adsorption with Dowex 1x1 ion exchange resin Original Article

    MILANOVIC, Jelena; MILADINOVIC, Marija

    Resumo em Inglês:

    Abstract The recovery of heparin from the porcine intestinal mucosa by using the ion exchange resin was studied. The procedure involved the following steps: alkaline hydrolysis, ion exchange resin adsorption, and elution. The activity of heparin was measured by an antifactor Xa assay. The ammonium chloride/ammonium hydroxide was used as a buffer, and the effect of salt concentration on the adsorption efficiency was evaluated. The results showed that the highest heparin yield (86.17%) was achieved at the lowest concentration of ammonium chloride. The pseudo-first-order model was shown as more adequate to describe heparin adsorption onto the resin.

  • Use of image analysis to determine the shelf-life of an apple compote with wine Original Article

    CONTRERAS-LÓPEZ, Elizabeth; JAIMEZ-ORDAZ, Judith; UGARTE-BAUTISTA, Itzel; RAMÍREZ-GODÍNEZ, Juan; GONZÁLEZ-OLIVARES, Luis Guillermo; GARCÍA-CURIEL, Laura; PÉREZ-FLORES, Jesús Guadalupe

    Resumo em Inglês:

    Abstract This research aimed to understand how the storage conditions change the appearance of an apple compote added with white wine (ACWW) during storage at different temperatures (20, 30, and 40 °C) for 63 days. Microbiological quality, color parameters, and pH were monitored. The CIE L*, a*, and b* color variables were measured through image analysis. The parameters associated with the color changes during storage were the most critical quality indices of the ACWW, especially the overall color difference (ΔE), since it presented the larger velocity constants, fitting to the first-order reaction kinetic model. Therefore, ΔE was selected as a critical parameter to estimate shelf-life but fitted with the first-order fractional conversion model, which provided a shelf-life of 45.64 days at 20 °C. The shelf-life decreased with increasing storage temperature. In conclusion, the results demonstrated the applicability of the image analysis and the kinetics-based accelerated shelf-life testing approach to obtain faster insight into quality attributes changes, mainly color changes in compotes and similar products.

  • Adsorption of grape pomace (Vitis vinifera) and pecan shell (Carya illinoensis) phenolic compounds to insoluble dietary fiber Original Article

    SUBIRÍA-CUETO, Carlos Rodrigo; MUÑOZ-BERNAL, Óscar Adrián; ROSA, Laura A. de la; WALL-MEDRANO, Abraham; RODRIGO-GARCÍA, Joaquín; MARTINEZ-GONZALEZ, Alejandra I.; GONZÁLEZ-AGUILAR, Gustavo; MARTÍNEZ-RUIZ, Nina del Rocío; ALVAREZ-PARRILLA, Emilio

    Resumo em Inglês:

    Abstract Grape pomace (GP) and pecan shell (PS) are agro-industrial by-products rich in healthy bioactives, mainly phenolic compounds (PC) and dietary fiber (DF). Raw GP and PS were chemically characterized, and the adsorption isotherms of their PC-insoluble DF (IDF) complexes were evaluated. GP and PS statistically differed (p < 0.05) in chemical and physicochemical properties. Total PC, total flavonoids, and IDF were higher in GP. Thirteen and eight PC were identified in GP and PS by HPLC-MS/MS chromatography, finding isoquercetin and type B dimer and trimer procyanidins as the most abundant compounds. PC-IDF (phenolic compounds-insoluble dietary fiber) adsorption isotherms were determined by both spectroscopic (Freundlich) and HPLC-MS/MS (Freundlich/Langmuir) techniques, observing that PS IDF presented higher PC adsorption at all tested concentrations. Epicatechin, isoquercetin, and quercetin were the main identified PC in both by-products, and were able to fit to both Langmuir and Freundlich isotherm by HPLC-MS/MS.

  • Mechanical properties of Bertholletia Excelsa H. B. K. kernels stored in different packagings Original Article

    OLIVEIRA, Kênia Borges de; RESENDE, Osvaldo; ,; CÉLIA, Juliana Aparecida; FERREIRA JÚNIOR, Weder Nunes; ANDRADE, Érika Gonçalves

    Resumo em Inglês:

    Abstract Evaluate texture in relation to the hardness, fracturability, cohesiveness, elasticity and chewiness parameters of Brazil nut kernels stored in different packagings over time of 240 days. The experimental compression tests were conducted in 15 kernels for each treatment using a texturometer equipped with a load cell of 25 kg. The following parameters were used: pre-test speed: 2.0 mm s-1; test speed: 0.50 mm s-1 and post-test speed: 0.50 mm s-1; 10% compression and rest period of 2 s between the two cycles; initial load of 7 g; and data acquisition rate of 10 points per second. The data were subjected to analysis of variance (ANOVA), followed by the Scott-Knott test at 5% significance level, using R software. Storage time interfered in the moisture content, leading to the highest value initially, 4.03% w.b., and lowest value at 120 days, with an average of 2.705% w.b. The hardness values of the kernels stored in the polypropylene packaging remained the same throughout storage. The different packagings and storage times had no influence on the fracturability parameter. Polypropylene and vacuum packaging did not influence the elasticity of kernels throughout storage. Cohesiveness and chewiness showed differences between the packagings and between the storage periods.

  • Vacuum drying as a natural preservation method of post-harvest lemon might accelerate drying duration and produce the high-quality of dried lemon slices Original Article

    SUSILO, Bambang; ROHIM, Abd; FILAYATI, Mukhammad Abdul Jabbar

    Resumo em Inglês:

    Abstract Lemon (Citrus limon B.) is one of the local fruits abundant in Indonesia. The dried lemon fruit was required for storage, extended shelf-life, minimizing decay, and simple distribution. This research applied vacuum drying to lemon slice dehydration in order to achieve quick times and preserve product quality. Vacuum drying with combinations of temperature (40, 50, 60 oC) and vacuum pressure (-38 and -69 cmHg) was applied to drying lemon slices until the final moisture content (9-11% w.b) was reached. The color, hardness value, and vitamin C content were analyzed on dried lemon slices. As a result, 60 °C with -38 cmHg indicates the fastest time to achieve a dry lemon slice and the highest hardness value. The 40 °C with -69 cmHg indicated the best vitamin C content of 76.40 (mg/100 g dw) and color value of L* (64.35 ± 0.57), H (77.0 ± 0.78), a*(6.43 ± 0.55), b*(27.92 ± 1.87), and c* (28.65 ± 1.91). The higher vacuum pressure accelerated the drying time and preserved the quality of the dried lemon slice. The higher temperatures led to the quality deterioration though also accelerate drying time. Experiment with more enhanced vacuum pressure and decreased temperature on lemon drying was required.

  • Impact of vacuum freeze-drying on the reconstituted camel milk composition Original Article

    TASTEMIROVA, Ukilim; MUKHTARKHANOVA, Rauan; ALIMARDANOVA, Mariam; ALIBEKOV, Ravshanbek; SHINGISOV, Azret

    Resumo em Inglês:

    Abstract In the dairy technology, for the preserving of initial nutritional properties of whole milk commonly a vacuum freeze-drying approach is used. However, a significant impact on the quality indicators of the resulting products within vacuum freeze-drying has a temperature of the product sublimation in the freeze-drying chamber. From the point of view of energy savings and maximum preservation of the initial qualities, the optimal sublimation temperature value is recommended at the t = -15 °C within vacuum freeze-drying process. The physicochemical indicators of whole and reconstituted camel milk have similar values within acceptable limits. Nevertheless, partial denaturation of amino acids that leading to the decreasing in the content of low molecular weight protein fractions and for the increasing of protein fractions with higher molecular weight are occurred. Thermolabile whey protein compounds, such as Albumin and Globulin fractions are especially susceptible to denaturation changes, due to the hydration membrane of proteins present on the surface is destroyed, leading to minor changes in the amino acid composition.

  • Multiple indicators metrological analysis for 5 kinds of tea produced in Yunnan, China Original Article

    ZHOU, Libing; ZHANG, Qin

    Resumo em Inglês:

    Abstract Five kinds of tea, including camphor-scented palace tea, fossil glutinous rice tea, old tree white tea, Brown Mountain ancient tree tea, and pure Banzhang tea, from Yunnan Province, China, were selected as the samples for analysis. The combustion heat, differential thermal-thermogravimetric, fat content, crude fiber content, ash content, and trace element content data of the teas we selected were determined, and quality evaluation and classification were carried out by the stoichiometric method from the perspective of food nutrition. In this paper, according to the combustion heat, differential thermal-thermogravimetric, fat content, crude fiber, ash content, and trace element content data of the teas we selected, systematic multi-index comprehensive evaluation systems were constructed through gray pattern recognition, factor analysis, the entropy method and entropy cluster analysis. The multi-index comprehensive evaluation system established in this study provides a new concept for the quantitative control of the quality of tea, a powerful method for research on the large-scale development and classification of tea and basic support for the selection of raw tea materials and the application of a quantitative control mode for assessing the contributions of multi-index ingredients to tea quality.

  • Effect of cross-linking with sodium trimetaphosphate on structural and physicochemical properties of tigernut starch Original Article

    Xiaofan, LV; CHEN, Yuzhen; ZHOU, Wei

    Resumo em Inglês:

    Abstract With sodium trimetaphosphate as cross-linking agent, the cross-linked tigernut starch (CLTS) was prepared in this study. The effects of cross-linking on the structure and physicochemical properties of tigernut starch were also investigated. FT-IR analysis confirmed the formation of CLTS. X-Ray diffraction (XRD) results suggested that cross-linking not only retained the crystallization type of starch (C-type), but also enhanced the crystallinity. Compared with the native tigernut starch (NTS), CLTS had lower solubility and swelling power, the better syneresis and freeze-thaw stability. It was more prone to settlement. The pasting temperature and peak viscosity of CLTS were superior to those of NTS. It was easier to regenerate at low temperature, and its thermal stability was also significantly improved. Our results provide a reference for the in-depth development of tigernut starch.

  • Chemical constituents and bioactivities of Rosa roxburghii: a systematic review Review Article

    WANG, Jianmei; WANG, Guopan; WANG, Xianting; QIN, Lin; XU, Chong; SHE, Xiangqian; HE, Yuqi; TAN, Daopeng

    Resumo em Inglês:

    Abstract Rosa roxbughii Tratt (RRT) is a welcome medicinal and edible fruit with unique functions and nutrients in China. In the past decades, extensive research including chemical constituents and bioactivities of RRT were reported. A total of small 78 small molecules, such as flavonoids, organic acid, triterpenes, etc. and 11 polysaccharides have been isolated from RRT. Its antioxidant, anti-tumor and other pharmacological effects were also discovered. This paper reviews the progress of those information for the R&D of RRT in the future.

  • The effect of super-chilled preservation on shelf life and quality of beef during storage Original Article

    TIAN, Tian; KANG, Yu; LIU, Lijia; WANG, Xinhui

    Resumo em Inglês:

    Abstract The effect of super-chilled storage (-2 °C) on shelf life and quality of beef was investigated, compared with chilled (4 °C) and frozen (-18 °C) storage. The pH value, color, TVB-N, water-holding capacity, total viable counts (TVC) and sensory evaluation were used to evaluate the freshness, shelf life and quality of beef. These results indicated that the fresh beef stored in super-chilled condition demonstrated better pH and color stability compared to chilled storage, and exhibited better water-holding capacity and sensory score compared to frozen storage. Based on the TVB-N level and TVC, the super-chilled storage was conducive to prolong the shelf life of beef with good quality. The super-chilled storage is a good way to preserve freshness of fresh beef. In conclusion, this work provides data for the preservation of fresh beef which will benefit the meat industry.

  • Effects of Qingli Gandan decoction on IL-23/IL-17 in rats with experimental autoimmune uveitis Original Article

    WANG, Qi-Miao; GAO, Juan; ZHANG, Yuan-Long; WANG, Xin; PANG, Ya-Ju

    Resumo em Inglês:

    Abstract In this study, through animal experiments, we investigated the effects of Qingli Gandan decoction on the IL-23/IL-17 signalling pathway and the expression of CD4+/IL-17A+ cells in EAU rats. We then predicted the potential mechanisms of the action. First, Lewis rats were divided using the random number table method into a (1) control group, (2) model group and (3) TCM group. The TCM group was given a Qingli Gandan prescription by gavage after an intervention model. Next, blood, aqueous humour and vitreous were collected from each group on days 4, 8, 12, 16 and 20 after immunisation. An enzyme linked immunosorbent assay (ELISA) was used to detect the protein concentrations of IL-17 and IL-23 in a serum, aqueous humour and vitreous of rats on different immunisation days, and the percentage of CD4+/IL-17A+ cells in rat spleen was detected by flow cytometry. The peak concentration of serum IL-17 protein in group 3 was statistically lower than that in group 2 (P < 0.05) on days 4, 8 and 12 of immunisation. However, the peak concentration of serum IL-23 protein in group 3 was statistically lower than in group 2 (P < 0.05) on days 8 and 12 of immunisation; in addition, on days 8 and 12, the protein concentrations of IL-23 and IL-17 in the aqueous humour group 3 were all lower than those in group 2. On days 4, 8 and 12, the protein concentrations of IL-23 and IL-17 in vitreous in group 3 were significantly lower than those in group 2. We found that the proportion of CD4+/IL-17A+ cells in the groups 2 and 3 increased on day 8 compared with group 1 (P < 0.05). The proportion of CD4+/IL-17A+ cells decreased in group 3 compared with group 2 (P < 0.05).At last, we think Qingli Gandan can reduce the onset of EAU in rats and treat it, presumably because of inhibiting the IL-23/IL-17 axis. It may inhibit the expression of CD4+/IL-17A+ cells and play a role in inhibiting the IL-23/IL-17 signalling pathway.

  • The influence of socio-demographic factors on patterns of thyme and thyme products consumption: the case of a Mediterranean country Original Article

    KARAM, Layal; KOSSEIFI, Nathalie; JAOUDE, Maya Abou; MERHI, Samar; ELOBEID, Tahra; HASSAN, Hussein F.

    Resumo em Inglês:

    Abstract Thyme intake assessment is gaining significance because thyme is becoming a global staple food and its use has been on the rise. In our study, a food frequency questionnaire (FFQ) was developed to assess thyme intake in Lebanon. Out of the total 1555 adult participants, 1523 persons (97.9%) consumed at least one thyme product among the14 assessed thyme-containing products. The mean consumption of thyme products was estimated to be 425.5 g/day, providing an estimated 31.4 g/day of thyme. Thyme pie had the highest mean intake (72.5 g/day) and represented the highest thyme contribution (10.4 g/day) among all thyme products, while crackers with thyme had the lowest mean intake (3.7 g/day) and the lowest thyme contribution (0.2 g/day). The mean consumption values for thyme products were significantly different between participants of different genders, age categories, socio-economic and demographic levels. This study highlighted the importance of a food frequency questionnaire as a tool for data collection about the consumption patterns.

  • Antioxidants, phenols, caffeine content and volatile compounds in coffee beverages obtained by different methods Original Article

    CHAVEZ, Segundo Grimaldo; MENDOZA, Marilu Mestanza; CAETANO, Aline Camila

    Resumo em Inglês:

    Abstract The objective of the research was to evaluate the antioxidant activity, phenols and volatile compounds of different types coffee infusions. We worked with the Catimor coffee variety and used five methods to obtain the infusion (espresso, V60, siphon, French press and a traditional local method). For each infusion, the antioxidant capacity was determined with the 2,2-Diphenyl-1-Picrylhydrazyl and 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid techniques, the phenolic content was determined with the Folin-Ciocalteu technique, and aromatic volatile compounds were determined with gas chromatography coupled with mass spectrometry. The extraction method that yielded the coffee infusions with the most antioxidant activity, phenolic compounds and caffeine content was espresso; however, this coffee had the fewest aromatic volatile compounds. Although they had lower antioxidant activity, the infusions obtained with the French press had the highest content of volatile aromatic compounds and produced a cup that was free of pyridine, an undesirable compound in coffee due to its rotten smell.

  • The occurrence of aflatoxin M1 in doogh, kefir, and kashk in Hamadan, Iran Original Article

    KHORSHIDI, Mina; HESHMATI, Ali; HADIAN, Zahra; SMAOUI, Slim; MOUSAVI KHANEGHAH, Amin

    Resumo em Inglês:

    Abstract Aflatoxin M1 (AFM1) is one of the mycotoxins found in milk and dairy products and is classified as a Group I carcinogen. In this study, samples of doogh (60), kefir (30), and kashk (20) were collected from Hamedan, Iran, and examined for AFM1 contamination using the ELISA method. Ninety-two (83.64%) out of 110 samples were positive for AFM1, with the highest amount of contamination in kashk (90%) and the lowest amount of contamination in kefir (73.33%). The level of AFM1 in four (3.64%) of the samples (3 samples of doogh and 1 sample of kashk) was higher than in the European Union (0.05 µg/kg). However, all samples had AFM1 lower than Iran's allowable limit, i.e., 0.1 µg/kg. Due to the low mean level of contamination in samples compared with the allowable limit, there is no concern for human health. However, it is necessary to monitor these products to decrease AFM1 incidence.

  • Research on food safety information training system based on component algorithm Original Article

    ALSHARIF, Hussain Zaid Hussain; SHU, Tong

    Resumo em Inglês:

    Abstract In today's world, new food safety concerns emerge and develop on a regular basis, and antimicrobial food resistance is challenged by changes in the environment, food production, and transportation, as well as new and emerging diseases. As travel and trade have grown, international pollution has become more prevalent. The Hazard Analysis Critical Control Points system is a globally recognized food safety system. This technique allows potential dangers in the food manufacturing process to be identified and controlled. By continuously monitoring and managing each of the essential control points when it comes to food production, the program focuses on preventing possible dangers. According to an increasing number of papers and studies in the food sciences addressing topics like authenticity, contamination, deception, nature, and record-keeping of foods, including the rising use of instrumental methods, principal component analysis (PCA) is by far the most common approach in data analysis and interpretation. In conclusion, the PCA program delivers two essential elements: loadings and scores. The loadings indicating which factors are significant in explaining patterns in sample grouping, and the scores offer a sample location.

  • Biofunctional properties of the bioactive peptide from protein isolates of jiotilla (Escontria chiotilla) and pitaya (Stenocereus pruinosus) seeds Original Article

    SANDATE-FLORES, Luisaldo; MÉNDEZ-ZAMORA, Gerardo; MORALES-CELAYA, Marcos Fredy; LARA-REYES, Jesús Alberto; AGUIRRE-ARZOLA, Victor Eustorgio; GUTIÉRREZ-DIEZ, Adriana; TORRES-CASTILLO, Jorge Ariel; SINAGAWA-GARCÍA, Sugey Ramona

    Resumo em Inglês:

    Abstract In recent years, there has been considerable interest in bioactive peptides derived from food proteins, which might benefit human health. Pitaya and jiotilla are fruits with demonstrated biological functions in its stem, peel, and pulp. However, no studies have been conducted to evaluate the peptides. The aim of this study was to determine biofunctional properties (antioxidant, antihypertensive, and antidiabetic activities) of peptides from cacti seed protein. Antioxidant activity by ABTS, ACE inhibition activity, and α-amylase inhibition activity was carried out in the peptides. Based on the obtained results, hydrolyzed total protein isolate of pitaya showed high antioxidant activity (1328.40 ± 63.50 μM Trolox equivalents/mg protein). Moreover, hydrolyzed glutelin fraction of pitaya has a high α-amylase inhibition activity (76.74 ± 2.15%). On the other hand, hydrolyzed total protein isolate of jiotilla had a good ACE inhibition activity (47.64 ± 3.16). These results demonstrated that pitaya and jiotilla seeds protein hydrolysates had excellent in vitro nutraceutical potential.

  • Effect of gardenia tea on apoptosis of human thyroid cancer cell line SW579 through PI3K-Akt pathway Original Article

    MA, Peng; WU, Yi; TAO, Lin; HAN, Jianli

    Resumo em Inglês:

    Abstract The purpose of this study was to observe its in vitro inhibitory effect on human thyroid cancer cell line SW579 through PI3K-Akt pathway. In this study, the survival of cells and the inhibitory effect of gardenia tea extract (GTE) on SW579 cancer cells were firstly observed by MTT method. Further qPCR experiments were used to observe mRNA expression in SW579 cancer cells. The active compound composition in the GTE was then also determined by HPLC. The experimental results showed that GTE had almost no effect on normal primary thyroid cells and had no toxic effect, but GTE could significantly inhibit the proliferation of SW579 cancer cells. The detection of mRNA expression in SW579 cancer cells showed that GTE could up-regulate the expressions of Bax, caspase-3, caspase-8 and caspase-9 and down-regulate the expressions of Bcl-2, Bcl-xL, PI3K and Akt in SW579 cancer cells. The chemical composition test showed that GTE mainly contains three compounds, namely rutin, quercetin and phloretin. It can be seen that gardenia tea can regulate the PI3K-Akt pathway of SW579 cancer cells through the effective active substances contained in it, and exert its anti-cancer effect. It is a health-care tea with good anti-cancer effect.

  • Kefir fermented fruit by-products: anti-Alicyclobacillus spp. activity, and antioxidant activity Original Article

    MENEZES, Jéssica Lima de; MIZUTA, Amanda Gouveia; DUTRA, Tatiane Viana; FERREIRA, Taiana Varela; BONIN, Edinéia; CASTRO, Juliana Cristina; SCHIPFER, Caroline Wolf Trentini; SZCZEREPA, Márcia Maria dos Anjos; LANCHEROS, César Armando Contreras; PILAU, Eduardo Jorge; MACHINSKI JUNIOR, Miguel; MIKCHA, Jane Martha Graton; ABREU FILHO, Benício Alves de

    Resumo em Inglês:

    Abstract This study aimed to investigate the antimicrobial activity of kefir fermented fruit by-products against strains of Alicyclobacillus spp., and determine their chemical characterization and antioxidant activity. According to the results, extracts fermented for a longer period (72 h) showed greater inhibition, and the extract of acerola by-product fermented for 72 h achieved the best results. For all strains, the Minimal Inhibitory Concentration (MIC) was 0.78%, except for A. acidocaldarius subsp. rittmannii, (1.56%). The same applies to the Minimal Bactericidal Concentration (MBC), in which 1.56% of the extract was capable of inactivating A. cycloheptanicus and A. acidocaldarius. In addition, damages to the structure of the microorganisms caused by the extracts were detected by Scanning Electron Microscopy. Metabolite identification through liquid chromatography (UHPLC-Qtof-MS) showed that the fermented extracts had a greater number of compounds compared to the non-fermented ones, such as glucuronic, succinic and glutaric acids. In conclusion, the extracts of fruit by-products showed to have bioactive properties, such as antibacterial potential and antioxidant activity against the Alicyclobacillus strains tested in this study, not to mention the value added by the use of a food by-product.

  • Investigating the effect of garlic (Allium sativum) essential oil on foodborne pathogenic microorganisms Original Article

    YASIN, Ghulam; JASIM, Saade Abdalkareem; MAHMUDIONO, Trias; AL-SHAWI, Sarmad Ghazi; SHICHIYAKH, Rustem Adamovich; SHOUKAT, Shehla; KADHIM, Abed Jawad; ISWANTO, Acim Heri; SALEH, Marwan Mahmood; FENJAN, Mohammed

    Resumo em Inglês:

    Abstract Garlic is a plant that is native to Central Asia and belongs to the Alliaceae family. When garlic bulbs are crushed, they release a sulfoxide molecule called alliin, which is the precursor to the garlic's distinctive scent and flavor. Fresh garlic and its essential oil are used in the food sector as natural antioxidant agents, flavorings, and antimicrobials, notably in processed chicken and meat products. In this research, on a number of pathogenic strains, the garlic essential oil’s antibacterial activity was investigated in vitro using minimum bactericidal concentration, minimum inhibitory concentration, and the disk diffusion technique. Gas chromatography was used to identify the garlic essential oil’s chemical components. Aluminum chloride colorimetric, Folin-Ciocalteu, and radical reduction capacity methods were used to measure flavonoid, total phenol, and antioxidant content. It was shown that the most resistant to essential garlic oil were gram-negative bacteria, including Escherichia coli and Pseudomonas aeruginosa. The mixture of diallyl disulfide was 40.3% greater, according to the results of the chemical compound identification of essential garlic oil. Antioxidant activity, flavonoids, and total phenol of essential garlic oil were 80%, 0.24 mg quercetin in grams, and 0.33 mg gallic acid in gram, respectively. The findings of this investigation revealed that garlic might be exploited as a source of medicinal chemicals.

  • Rapid identification of green tea varieties based on FT-NIR spectroscopy and LDA/QR Original Article

    WANG, Jiabao; WU, Xiaohong; ZHENG, Jun; WU, Bin

    Resumo em Inglês:

    Abstract There are many substances beneficial to human body in tea. In this study, we put forward innovative strategies to quickly and harmlessly identify Chinese green tea varieties. Near-infrared (NIR) spectrometer was used to collect NIR spectral data of tea samples, and the data were preprocessed by Savitzky-Golay (SG) filter to eliminate noise of spectral data. Three feature extraction algorithms: principal component analysis (PCA) combined with linear discriminant analysis (LDA), LDA/QR, generalize singular value decomposition (GSVD) were performed to decrease the dimension and compress the spectral data. Finally, k-nearest neighbor (kNN) classifier was utilized to classify the samples according to the NIR spectra of the samples. PCA combined with LDA, GSVD and LDA/QR had the classification accuracy rates 94.19%, 91.86% and 98.84%, respectively. So, LDA/QR showed the highest classification accuracy in classification of NIR spectra of tea samples. We believe that the combination of NIR spectroscopy and feature extraction algorithms can quickly identify the types of tea samples. This method may have the potential to identify other varieties of food.

  • Improvement of safety assessment and quality control of fish products [e.g., caviar, caviar of the perch family (Percidae)] based on traceability system Original Article

    KAZANGELDINA, Zhanna; IZTELIYEVA, Raushan; SAEZ, Alberto Cepeda; BAYBOLOVA, Lyazzat; KUZEMBAYEVA, Gaukhar

    Resumo em Inglês:

    Abstract The relevance of the article is due to the importance of setting of safety criteria and quality of fish products and fish processing products in accordance with the traceability system, according to the trends in finding of alternative protein sources in compliance of certain quality criteria. The goal of the article is development of the safety criteria and quality of caviar of the perch family (Percidae), on the basis of comparison of developed specimens with control, and establishment of permissible limits of physical and chemical indicators, amino-acid score indicators for further modelling of the common system of quality traceability system. Methods of theoretical analysis, standard methods referred to in GOST, as well as the method of capillary electrophoresis using the system of capillary electrophoresis “Kapel” were used to determine the basic indicators. The study found that the proposed 4 specimens of perch caviar with added of lingonberry, dill, laminaria and sea buckthorn had a higher biological value than the control specimen. The results make it possible to propose the construction of a quality traceability system for fish products with increased biological value, which will help to solve the problem of providing the market with enriched caviar of the perch family.

  • The effect of vacuum packaging on fish balls prepared from Capoeta trutta with different concentrations of liquid smoke Original Article

    ÖZPOLAT, Emine

    Resumo em Inglês:

    Abstract In this study, both the evaluation of fish as a different product and he use of liquid smoke in fish balls and the effect of vacuum packaging were investigated. awn and cheap Capoeta trutta were used. Fish balls prepared by adding 3 different rates of liquid smoke (volume/weight) (0%, 0.2% and 0.4% added liquid smoke) were packaged both vacuum and air packaged and stored under 4 ± 1 °C. The samples were analyzed sensory (taste, odor and texturing), chemical (total volatile basic nitrogen-TVB-N, Thiobarbituric acid-TBA,) and microbiological quality (Total mesophilic aerobic bacteria, Coliforms, Escherichia coli, Staphylococcus aureus, yeasts and molds) of storage at 0, 7, 14, 21, 28 and 35 days of storage. When the results were evaluated, it was determined that the addition of liquid smoke positively affected the sensory taste, but it was found that it did not have a significant effect on microbiological and chemical quality. Defineds limits for mesophilic aerobic bacteria and TVB-N were reached vacuum-packaged groups (A, C and E) 35 days, non-vacuum packaged groups (B, D and E) 14 days. It was determined that vacuum packaging extended the shelf life of the product by two weeks on average.

  • Sonication processing of mallow vinegar: effects on the bioactive compounds, amino acids, organic acid, sugar, mineral and microstructure Original Article

    TOKATLI DEMIROK, Nazan

    Resumo em Inglês:

    Abstract This research was aimed with the objective of investigation the effects of sonication treatment on quality characteristics of mallow vinegar such as organic acids, sugar, amino acids, minerals, bioactive compounds, and microstructure. For the enhancement of bioactive components in mallow vinegar (Malva saylvestris L.), the response surface methodology (RSM) was employed using the central composite design to determine the combined effects of sonication treatment on the maximization of contents in vinegar. The maximum optimization results for the bioactive components were obtained at 8 minutes and 50.9 amplitude. As a result of sonication treatment, increases were detected in bioactive components compared to the control mallow vinegar sample, while decreases were detected in the mallow vinegar samples treated with thermal pasteurization. A statistically significant increase was observed in phenolics (protocatechuic acid, catechin), amino acids (threonine, proline, lysine, glutamic acid, alanine, arginine, aspartic acid), minerals (Na, Zn) were found in mallow vinegar sonicated compared to control. It is the first study concerning the impact of sonication and thermal pasteurization on the minerals, sugars, organic acids, and amino acids of mallow vinegar, so further experimental work is required to understand the precise phenomena.

  • Finite element simulation and practical tests on Pulsed Electric Field (PEF) for packaged food pasteurization: inactivating E. coli, C. difficile, Salmonella spp. and mesophilic bacteria Original Article

    DUVOISIN, Charles Adriano; HORST, Diogo José; VIEIRA, Rogério de Almeida; BARETTA, Dilmar; PSCHEIDT, André; SECCHI, Mario Alberto; ANDRADE JÚNIOR, Pedro Paulo de; LANNES, Suzana Caetano da Silva

    Resumo em Inglês:

    Abstract In this study we demonstrated the inactivation of E. coli, C. difficile, meshophilic bacteria and Salmonella spp. through Pulsed Electric Field (PEF) technology. First, a simulation using Finite Element Method Magnetics Mathematical Modeling was used to obtain the electric field values to be used in the electro-pasteurization tunnel. Then, practical tests were carried out by using an industrial scale apparatus set with the following parameters: pulse 20 s – 40 s, 40, 80 and 450 kV, radio frequency of 350 kHz and treadmill speed at 10 m/min. The results from practical tests shows a complete elimination of all microrganisms, thus proving that PEF technology significantly contributes to food safety and can be used on an industrial scale.

  • Optimization of Agave cupreata juice fermentation process for mezcal production using statistical experimental design Original Article

    PÉREZ-HERNÁNDEZ, Elia; GONZÁLEZ-HERNÁNDEZ, Juan Carlos; CHÁVEZ-PARGA, Ma. del Carmen

    Resumo em Inglês:

    Abstract Mezcal is a traditional alcoholic beverage in Mexico obtained from fermentation of juices, coming from mature agave pineapples, and their subsequent distillation, Agave cupreata juice as natural sugar source is the commonly used. This study aims to investigate mezcal production from Agave cupreata juice by optimizing fermentation at flask level temperature; initial content sugar; pH and initial cell concentration, using single strains, factorial fractional design was applied and for fermentation at bioreactor level 2.5 Liters a Simplex centroid design was developed to determine the most appropriate yeast consortium for producing mezcal. The fermentation process was carried out for 52 h with varied input variables, and all the models showed significant p-values for interaction of variance (< 0.05). It was produced at an optimized temperature of 32.5 °C, initial quantity sugar of 14 °Brix, pH of 5.5 and stirring agitation of 150 rpm was found that it is possible to reach ethanol concentration levels of about 5.9, 5.2, 7.3 and 4.9% v/v for S. cerevisiae, C. lusitaniae, K. marxianus and Z. bailii, respectively. Therefore K. marxianus and Z. bailii strains reached the highest production of ethanol. Fermentation broths from the mixture design were distilled and rectified determining alcohol concentration; mixtures of K. marxianus and Z. bailii reached ethanol content in their distillates, about 42.82% v/v. The developed models could predict the quality of mezcal developed from Agave cupreata using a yeast consortium.

  • Effects of micro-comminution on the functional nutrients and antioxidant activity of quinoa cereal Original Article

    WU, Xiaowei; SI, Ping; LI, Xianbao; LI, Jingjun; ZHENG, Haibo; ZHEN, Zongyuan; YANG, Jian-ting; WEI, Zhao-Jun

    Resumo em Inglês:

    Abstract The effects of micro comminution on the functional nutrients and antioxidant activity of quinoa cereal were investigated. The particle size distribution of quinoa cereal powder after micro comminution processing was investigated, as well as the nutritional and functional components and antioxidant characteristics. Simultaneously, correlations between antioxidant activity and product development and deep processing of quinoa cereal were investigated. The results indicate that: the fat, polysaccharide, and total phenol contents increased significantly (P < 0.05), while the total dietary fibre content decreased significantly (P < 0.05); the total antioxidant, DPPH, ABTS, and linoleic acid system contents of micro crushed quinoa oatmeal increased gradually, while the hydroxyl radical scavenging rate and TBA value decreased; when the grain size of micro crushed quinoa oatmeal was decreased. Micro crushing technique has the potential to boost quinoa cereal's nutritional content and antioxidant activity.

  • Chemical profile of the volatile fraction of Bauhinia forficata leaves: an evaluation of commercial and in natura samples Original Article

    JUNG, Eliane Przytyk; ALVES, Raphael Cruz; ROCHA, Werickson Fortunato de Carvalho; MONTEIRO, Sérgio da Silva; RIBEIRO, Leilson de Oliveira; MOREIRA, Ricardo Felipe Alves

    Resumo em Inglês:

    Abstract Bauhinia forficata Link is widely used in Brazilian folk medicine to treat several pathologies. Commercial and botanically identified samples were evaluated via a gas chromatography equipped with a flame ionization detector and a gas chromatography-mass spectrometer. This procedure allowed the identification of 116 compounds, representing 72% to 96% of the total content of the investigated essential oils. The five samples analyzed showed yields of essential oil ranged from 0.03 to 0.10%, being sesquiterpenes and oxygenated sesquiterpenes the major components. Hierarchical Cluster Analysis and Principal Component Analysis were used in order to demonstrate variations in the essential oils’ composition of B. forficata and were able to clusterize these samples in three groups based on relationships and chemical patterns in essential oils. In natura samples showed to be different from commercial samples and CS3 group was the most distinct group of the commercial samples. In spite of differences among samples, it is concluded that essential oils of B. forficata presented a rich composition, presenting 11 compounds in common between them, which could be possible to establish a set of compounds as chemical markers for the species, still non-existent in literature.

  • Iodine concentration in milk evaluated by iodized agents during milking Original Article

    CABRAL, Jakeline Fernandes; BÁNKUTI, Ferenc Istvan; GURGEL, Antonio Leandro Chaves; ÍTAVO, Luís Carlos Vinhas; SIPPERT, Micheli Regiani; OSORIO, Jesus Alberto Cardozo; MARCHI, Francilaine Eloise de; LOURENÇO, Jean Carlos Steinmacher; ALMEIDA, Kleves Vieira de; VALLOTO, Altair Antônio; SANTOS, Geraldo Tadeu dos

    Resumo em Inglês:

    Abstract This research article describes the effect of different concentrations of iodine in the teat-dipping before milking and post-dipping solution on milk, urine, thyroid hormone, chemical composition and somatic cell count. Four multiparous cows were distributed in a 4 x 4 Latin square experimental design in a tie-stall system. The treatments were 0.5%, 1%, and 2% iodine and the control was treated with chlorhexidine. The iodine concentration of milk, food and urine was quantified. Thyroid hormones were analyzed by chemiluminescence microparticle immunoassay. Milk composition by differential absorption of infrared waves and somatic cell countby (SCC) flow cytometry. There was no significant effect of iodine concentrations in teats soaking solution before milking on urine iodine concentration and thyroid hormones (T3 and T4). Likewise, no effect of treatments was observed for the contents of protein, fat, lactose, total solids, Milk urea nitrogen and SCC. However, increasing iodine concentrations in the teat soaking solution before milking linearly increased the iodine concentration in milk. Therefore, the iodine concentration in the pre-milking and post-dipping solutions can change the iodine concentration in the milk.

  • The antioxidant activity of Chuju polysaccharide and its effects on the viscera of diabetic mice Original Article

    YANG, Jianting; HU, Jinpeng; ZHOU, Guoliang; WEI, Min; LIU, Yan

    Resumo em Inglês:

    Abstract Chuju polysaccharide, which is extracted from a traditional Chinese flower, contains diabetes benefits. In this study, the free radical scavenging ability and reducing force of the Chuju polysaccharides were determined. The Chuju polysaccharides were given intragastrically to the diabetic mice. Results have shown that three Chuju polysaccharides had certain scavenging effects on DPPH radical, hydroxyl radical and superoxide anion radical, which are stronger than VE, but weaker than VC. The scavenging effects of three Chuju polysaccharides on hydroxyl radical were as follows: D2 > D1 > D3. The reducing force of the three components was also shown as the same, indicating that Chuju polysaccharide had strong antioxidant activity. According to the histological anatomy and pathological section analysis of mice, the three components of Chuju polysaccharide could have a certain protective effect on liver, kidney and pancreas. The components with stronger antioxidant activity contain a more significant protective effect. Together, these findings indicated that Chuju polysaccharides possess great potential as a diet supplement or medication for diabetes.

  • Optimization of ultrasonic-assisted extraction of polysaccharide from fig leaves and its antioxidant activity Original Article

    WANG, Shuyan; SONG, Linxuan; LI, Jinlu; YANG, Runmiao; ZHAI, Junying; ZHANG, Hao; LIANG, Yalong; ZHOU, Wei; CUI, Zhenkun; QIAN, Xiaoyan; ZHAO, Yanyan

    Resumo em Inglês:

    Abstract Using fig leaves as raw materials, extraction time, extraction temperature, solid to liquid ratio, and ultrasonic power were selected as influencing factors to analyze their effects on the yield of fig leaf polysaccharides (FLPS). The response surface methodology was carried out to optimize the extraction parameters. Furthermore, the antioxidant activity of FLPS was studied. The experimental results show that the optimum extraction conditions are: extraction time of 121 min, extraction temperature of 72 °C, solid to liquid ratio of 1: 48 g/mL, and ultrasonic power of 250 W. In this case, the measured extraction rate of FLPS was 11.78%, which was in agreement with the theoretical extraction rate. Response surface analysis was used to accurately and reliably optimize the extraction of FLPS. The results of the antioxidant activity showed that FLPS had antioxidant activity. It has the best scavenging effect on ABTS radical cation (ABTS+·), and it also has ability to scavenge DPPH radical (DPPH·), hydroxyl radical (·OH), superoxide anion radical (·O2-), and ferric reducing activity. This study laid a theoretical foundation for the further development and application of FLPS.

  • Processing of soy beverages obtained from the grain, flour and powder extract and fermented by probiotics Original Article

    CARNEIRO, Muriel da Silva; RAMOS, Gustavo Luis de Paiva Anciens; SILVA, Marcia Cristina; WALTER, Eduardo Henrique Miranda

    Resumo em Inglês:

    Abstract Soy-based fermented probiotic drinks are an option in the beverage market. For the food industry to meet the challenge of the demand for new products, the technological simplification of the production process is one factor that facilitates market insertion. The objective of this work was to evaluate the suitability of a process for fermentation, by probiotic bacteria, of liquid soy bases obtained from the grain, flour and powder extract, to have the technology for the industrial production of the beverage from different raw materials. The liquid bases were submitted to the same basic formulation process with sucrose, tricalcium phosphate and potassium sorbate dispersed in water. The probiotic bacteria tested, Lactobacillus acidophilus and Bifidobacterium animalis, showed fermentative potential in the three liquid bases studied and the final drinks complied with Brazilian legislation, which establishes a minimum concentration of 8 log CFU per serving during at least 45 days of refrigerated storage at 8 °C. Thus, the suitability of the process for the raw materials was proven. Among the drinks prepared, as well as in relation to the microorganism applied, few variations were observed related to the proximate composition, counting of spoilages and monitoring of the acidity from the process of fermentation.

  • Properties of gelatin extracted from snakehead fish (Chitala striata) by-products at various temperatures and times Original Article

    TRUC, Tran Thanh; THOM, Nguyen Van; HA, Nguyen Thi Nhu; THUAN, Nguyen Huynh Dinh; THUY, Le Thi Minh

    Resumo em Inglês:

    Abstract This study aimed to identify the properties of gelatin extracted from snakehead fish (Channa striata) by-products, including scale and a mixture of skin and scale. The gelatin extraction yield from fish scales was lower than that from fish skin and scales. Both gelatins showed similar gel strength (248 g in the mixture of fish skin and scale and 245 g in fish scale gelatin), while the viscosity and color of samples from fish skin and scale were better than those of fish scale samples extracted at 80 °C for 1 h. SDS-PAGE profile of fish scale protein degradation correlated with the increasing wavelength in amide I and III. Thus, a mixture of skin and scale can be used as a raw material in gelatin production.

  • Effects of phospholipid type and concentration on the emulsion stability and in vitro digestion behaviors of fish oil-loaded emulsions Original Article

    YIN, Mingyu; CHEN, Min; MATSUOKA, Ryosuke; XI, Yinci; WANG, Xichang

    Resumo em Inglês:

    Abstract Phospholipid (PL) have favorable emulsification ability. The simultaneous application of PL and protein is one of the research hotspots. In this work, the impact of egg yolk PL (EPL), soyabean PL (SPL) and their concentrations on the fish oil-loaded PL/gelatin (GTN)-stabilized emulsions were studied. The results suggested that SPL/GTN-stabilized emulsions comprised bimodal of droplets, and monomodal was observed in EPL/GTN, and GTN-stabilized emulsions. The related droplet sizes were as follows: 1.5% EPL/GTN < 1.0% EPL/GTN < 0.5% EPL/GTN < 2.0% GTN < 0.5% SPL/GTN < 1.0% SPL/GTN < 1.5% SPL/GTN.; and (4) Conclusion: The concentration of PL had significant effect on the droplet size and emulsion stability of the emulsions. The 1.0% SPL/GTN-stabilized emulsions demonstrated the optimal stability and droplet size when stored at room temperature for 15 days than emulsion contained PL. The addition of PL inhibited lipid oxidation and increased the rate of fatty acid release in vitro digestion. This work illustrated that PL/GTN-stabilized emulsions could potentially be a targeted delivery medium for nutrients or drugs.

  • Early introduction of complementary foods in infants under six months: a case study from Rio Verde, Brazil Original Article

    FERREIRA, Raíssa de Melo Matos; SANTOS, Daiane Costa dos; VILELA, Lidiane Bernardes Faria; OLIVEIRA, Tátila Lima de; EGEA, Mariana Buranelo

    Resumo em Inglês:

    Abstract Exclusive maternal breastfeeding is recommended until the infant is six months old, with the subsequent introduction of food gradually. We investigated the prevalence of early complementary feeding in the first six months of life in a medium-sized city in the Midwest region of Brazil (Rio Verde, GO, Brazil). Of the 564 infants under six months of age, 81.2% of infants were breastfed in the last 24 hours, wherein 21.5% were exclusively breastfed, 15.9% received a complementary milk form, and 43.8% received another type of milk. When questioned if the infant had been introduced to complementary feeding at any point since birth, 49.3% of parents or guardians replied in the affirmative, of which 41.8% of infants received water, 21.5% received tea, and 12.1% were given natural fruit juice or coconut water. There was a positive correlation between the introduction of water or foods other than breast milk and the highest level of parental or guardian’s education. Our results demonstrate a persisting need to improve public policy programs that encourage breastfeeding.

  • Comparison of two methods for the quantitative assessment of genetically modified soybeans Original Article

    CHEN, Chen; ZHANG, Yan; ZHANG, Rui; ZHANG, Yalun; ZHANG, Tao; ZHANG, Zilun; SHI, Guohua; ZHOU, Wei

    Resumo em Inglês:

    Abstract Genetically modified soybean strains are trade monitoring object by China. Currently, the genetically modified soybean MON89788 has been approved in China to be imported as processing raw material. Therefore, there is an urgent need to establish a method to quantitatively assess MON89788. This study used droplet digital PCR technology to quantitatively detect MON89788. The results showed that the genomic DNA concentration and its copy number of genetically modified soybeans showed a certain linear relationship. The formula was y = 2.5967x + 3.1437, where R2 = 0.999. When the same 4.5% genetically modified sample was contained, the results of the droplet digital PCR ratio and linear methods were 5.88% and 3.599%, respectively. Comparing the two results showed that the droplet digital PCR ratio method has a larger error than the linear relationship method. The novel droplet digital PCR linear relationship method established in this study has high sensitivity and specificity, and thus is a good prospect for quantitative research.

  • Effect of arabinoxylan addition in Chinese steamed bread Original Article

    TIAN, Beibei; CHEN, Jie; XU, Fei

    Resumo em Inglês:

    Abstract In order to study the mechanism of arabinoxylan (AX) delaying the aging of steamed bread, the effects of AX on gelatinization, texture and starch crystallinity of steamed bread were analyzed. The results were as follows: as the storage time of steamed bread extended, the hardness and chewiness of steamed bread decreased successively in the control group, water extract AX group and enzyme extract AX group. The gelatinization of flour was decreased by both water and WEAX and EEAX, and a significant effect were observed in EEAX group. In the storage process of steamed bread, AX could inhibit the crystallinity rate of amylopectin in the freeze-dried powder of steamed bread, and the overall change range of ΔH was lower than that of control. The x-diffraction results showed that adding AX could reduce the crystallinity of steamed bread. Hence, it delays the retrogradation process and thus delay the aging of steamed bread. These results suggest that Arabinoxylan can be used as a novel additive in CSB industry, not only for the nutritional value, but also the anti-staling effect.

  • Accessing the nutritional variability of Butia odorata: a food with identity Original Article

    WAGNER, Julia Goetten; CRUZ, Jéssica Gonsalez; SILVEIRA, Tatieli; FERRI, Nubia Marilin Lettnin; RICHTER, Vanessa Baptista; LIMA, Francielle Müller; FIGUEIRA, Kathleen Uszacki; MISTURA, Claudete Clarice; VIZZOTTO, Márcia; BARBIERI, Rosa Lía

    Resumo em Inglês:

    Abstract Butia odorata (Arecaceae) is a palm species in southern Brazil and eastern Uruguay, which produces tasty fruits consumed by humans and animals. Despite the ecological and sociocultural relevance of the species, B. odorata is endangered by extinction. This study aimed to characterize physical aspects, chromatic parameters, chemical, and centesimal composition and determine the bioactive compounds and antioxidant activity of fruits of B. odorata. Fifteen accessions of B. odorata from Pelotas and Capão do Leão (RS-Brazil) were evaluated for bunches weight, fruit yield, fruit diameter and height, total soluble solids (TSS), pH, total titratable acidity (TTA), TSS/TST ratio, color parameters, total phenolic compounds, total carotenoids, antioxidant activity, percentage of moisture, dry matter, vitamin C, crude fiber, fat, ash, protein and pulp yield. There was genetic variability among the analyzed accessions for several parameters. Some of them influence consumer acceptance, such as coloration and sugar content, which highlights the possibility of selection for genetic improvement. The fruits showed a rich composition in fibers, vitamin C, total carotenoids, and total phenolic content, which contribute to health maintenance. With the growing demand for functional foods, Butia fruits represent a potential product for nutritional enrichment in diets.

  • Characterization of antioxidant activity and analysis of phenolic acids and flavonoids in linden honey Original Article

    ZOU, Shuai; TAO, Heng; CHANG, Ya-Ning

    Resumo em Inglês:

    Abstract Ten linden honey samples from China and Russia were analyzed in this study. Based on the determination of total polyphenol content (TPC) and total flavonoid content (TFC), the antioxidant activities of ten linden honey samples were analyzed. The results showed that the TPC and TFC in linden honey were ranged from 17.57 to 31.95 mg GAE 100 g-1 and 0.81 to 1.77 mg RE 100 g-1. The TPC and TFC of linden honey were strongly correlated with the antioxidant capacity, and the pearson’s correlation values (p≤0.01) were 0.828 and 0.770 respectively. In this work, the phenolic acids and flavonoids of linden honey were analyzed by high performance liquid chromatography (HPLC). It was found that there were a lot of lindenin and abscisic acid in linden honey. Principal component analysis (PCA) and differential characteristic analysis were used to analyze the composition differences among linden honey samples. The results obtained for TPC, TFC and antioxidant capacities of linden honeys indicate linden honey had good quality as a healthy food.

  • Entropy analysis and grey correlation coefficient cluster analysis of multiple indexes of 5 kinds of condiments Original Article

    ZHOU, Libing; JIANG, Caiyun; ZHONG, Tin; ZHU, Maohua

    Resumo em Inglês:

    Abstract Five condiments, including cinnamon, tangerine peel, clove, licorice, amomum, were selected as the research objects in Guangxi, China. The combustion heat, differential thermal gravimetric analysis, fat, crude fiber, trace element, calcium and ash content data for 5 condiments were determined. According to the combustion heat, differential thermal gravimetric analysis, fat, crude fiber, trace element, calcium and ash content data of condiments, we constructed a systematic multi-index comprehensive evaluation system using entropy analysis, gray pattern recognition and grey correlation coefficient cluster analysis. The multi-index comprehensive evaluation system established by the research provides a new idea for the nutritional evaluation of condiments. This research provides a strong scientific basis for the large-scale development of condiment resources and condiment classification research, basic support for the selection of condiment raw materials.

  • Hepatoprotective effect of clam (Corbicula fluminea) protein hydrolysate on alcohol-induced liver injury in mice and partial identification of a hepatoprotective peptide from the hydrolysate Original Article

    GAO, Jialong; ZHANG, Chaohua; QIN, Xiaoming; CAO, Wenhong; CHEN, Jianping; LI, Yujin; ZHENG, Huina; LIN, Haisheng; CHEN, Zhongqin

    Resumo em Inglês:

    Abstract In the current research, edible meat of freshwater clam Corbicula fluminea was subjected to enzymatic peptide extraction using animal protease. The clam protein hydrolysate (CPH) contained 45.78% essential amino acids and 44.97% hydrophobic amino acids and showed high alcohol dehydrogenase (ADH) activation in vitro. Four fractions were divided from CPH by ultrafiltration and further investigated for their hepatoprotective effects on alcohol-induced injury in mice. The 2.5-5 kDa fraction (CPH-3) showed the best effect for preventing hepatic damage caused by alcohol, as revealed by reduced serum aspartate transaminase (AST) and alanine transaminase (ALT) activities and hepatic malondialdehyde (MDA) level, the marked decrease in the hepatic triglyceride (TG) contents, and the enhanced hepatic ADH, aldehyde dehydrogenase (ALDH), and glutathione (GSH) activities. Furthermore, histopathology of CPH-3-treated mice showed less hepatic tissue damage compared to alcohol- or other CPHs-treated mice. Hence, CPH-3 was further purified by consecutive chromatographic techniques with gel filtration and reverse-phase high-performance liquid chromatography. One hepatoprotective peptide, KKLAGFLRYYS (1330.68 Da), was identified by LC-MS/MS, which exhibited strong ADH activation activity. Results suggested that CPH could be a potential nutraceutical for facilitating alcohol metabolism and preventing or ameliorating early liver injury induced by acute alcohol exposure and that the peptide KKLAGFLRYYS is one of the main bioactive components in CPH.

  • A practical “low-carbohydrate dietary care” model for elderly patients with type 2 diabetes mellitus Original Article

    FENG, Yuwei; WANG, Qinyue; HUA, Jiao; CAO, Hong; LIU, Yiran; ZHONG, Xiaohui; XIA, Yanping; ZHANG, Feng

    Resumo em Inglês:

    Abstract Diabetes mellitus (DM) is a complex, multisystem disease, affecting large populations worldwide. Type 2 diabetes mellitus (T2DM) is a complex polygenic disease that causes hyperglycemia and accounts for 90-95% of all diabetes mellitus cases. We conducted a randomized, controlled single-blind study to observe how dietary care with restriction of carbohydrate absorption affects glucose and lipid metabolism in elderly patients with T2DM. Participants in the control group (Group C) received usual care and in the experimental group (Group E) white common bean extract (WCBE) was given before meals. The trial was divided into two periods: intensive and maintenance intervention periods. Glucose and lipid metabolic parameters of both groups were monitored over the study period. Glycosylated hemoglobin (HbA1c) in Group E was lower than in Group C at the end of the 2- and 4-month, and significantly decline from baseline. The area under curve of oral glucose tolerance test (OGTT) glucose after 2- and 4-month intervention than baseline in Group E and were all significantly lower than in Group C after the intervention. Both High-density lipoprotein (HDL) and Low-density lipoprotein (LDL) also improved in group E (P < 0.05). In the clinical management of elderly patients with T2DM, this individualized model of care without restricting carbohydrate intake can effectively improve patients' glucose metabolism. The effect of this care model is similar to that of a low-carbohydrate diet care model. Therefore, this regimen could be a novel antidiabetic approach for patients with T2DM who are unwilling to restrict their carbohydrate intake.

  • Preparation of low molecular weight Enteromorpha prolifera polysaccharide and its antioxidant and tyrosinase inhibitory activities Original Article

    QUE, Fei; WANG, Ying; WANG, Liping; ZHAO, Lin; HUANG, Hannian

    Resumo em Inglês:

    Abstract Enteromorpha prolifera polysaccharide (EP) is a water-soluble sulfated polysaccharide with many types of biological activities. In this study, the crude polysaccharide was extracted from Enteromorpha prolifera and degraded by different physical, chemical, and biological methods. The results showed that the enzymatic degradation products displayed the best tyrosinase inhibitory activity. The optimal enzymatic degradation conditions were as follows: 30 °C, pH 5.5, 750 U/mL enzyme dosage for 2 h. The enzymatic hydrolysates were then divided into six EP fractions (EPFs) by an ultrafiltration membrane. The in vitro tyrosinase inhibitory activity of these fractions showed that the smaller the molecular weight of EPF, the better the inhibitory effect on tyrosinase. The antioxidant and tyrosinase inhibitory effect of the most effective EPF, a molecular weight below 5 kDa, (EPF5), was further confirmed on B16 cells. A kinetic study of tyrosinase inhibitory activity revealed that EPF5 is a competitive-uncompetitive mixed-type inhibitor of tyrosinase. These findings suggested that EPF5 has significant potential as a skin-whitening agent in cosmetics as well as an antibrowning agent in the food and agriculture industries.

  • Differences in the analysis of the quality indexes and characteristic amino acids of the different grades of Wuyi Shuixian (Camellia sinensis) tea Original Article

    ZHANG, Qi; ZHANG, Ying; XIE, Jiayi; YE, Jianghua; PANG, Xiaomin; JIA, Xiaoli

    Resumo em Inglês:

    Abstract The objective evaluation of the quality of the Wuyi rock tea remains challenging. In this study, 649 samples comprising four grades of Wuyi Shuixian tea from the “Spring Tea Competition, 2019” were collected to determine their quality indexes. The results showed that the higher the grade of the Wuyi Shuixian tea, the higher the individual scores from the sensory evaluation. The water extracts, catechin, aspartic acid, and tyrosine were significantly different among the different tea grades. Restricted principal coordinate analysis showed that different grades of Wuyi Shuixian tea could be effectively differentiated using the tea quality indexes and 15 free amino acids. The total quality score of the sensory evaluation was significantly negatively correlated with the hydrophobic amino acids, bitter amino acids, and ECG, and was significantly positively correlated with GCG. These results suggest that the high content of the multicomponents is the material basis of the high quality of the tea. The hydrophobic amino acids, bitter amino acids, ECG, and GCG can be used to evaluate the differences in grades of the Wuyi Shuixian tea. The results of this study are expected to provide a theoretical basis for objectively evaluating the differences in the qualities of the Wuyi Shuixian tea.

  • The recovery effect of Feixingcao tea (Teucrium viscidum Bl.) on inhibiting the decreased exercise ability caused by chronic alcoholic liver injury Original Article

    WANG, Yan

    Resumo em Inglês:

    Abstract Feixingcao tea is a health tea, and this study aimed to investigate its improvement in the decreased exercise capacity caused by chronic alcoholic liver injury. A mouse model of chronic liver injury was established by gavage of alcohol, and Feixingcao tea extract (FXCTE) was used to observe the exercise ability, pathological sections and molecular biology methods to detect the effect of FXCTE. And the active ingredient of FXCTE is detected by HPLC. Experimental results showed that FXCTE could increase the time of exhaustive running and negative-gravity swimming in mice with liver injury. FXCTE could reduce alcohol-induced liver lesions. FXCTE could reduce the levels of Lactic acid, BUN, GOT, GPT, TNF-α and iNOS in serum of mice with liver injury. FXCTE could also up-regulate the mRNA expression of Cu/Zn-SOD, Mn-SOD, CAT and down-regulate the expression of nNOS, syncytin-1 in liver injury mice. Component analysis showed that FXCTE contained mangiferin, rutin, ferulic acid, isochlorogenic acid B, astragalin, rosmarinic acid. FXCTE is a health-care tea containing a variety of active compounds, which can improve chronic alcoholic liver damage and improve the decline in exercise ability caused by liver damage.

  • Determination of some characteristic properties in traditional Kargı Tulum cheese Original Article

    YILDIRIM, Şeyma; ÖZBEY, Fatih

    Resumo em Inglês:

    Abstract Kargı Tulum cheese is produced and consumed in Çorum province of Turkey. The present study investigates some chemical, microbiological, and textural properties of Kargı Tulum cheese produced using the traditional method by a family-owned company in the Kargı district of Çorum. The mean values of Kargı Tulum cheese samples were as follows; dry matter content %61.71 ± 8.77, fat %30.28 ± 4.84, fat in dry matter %49.09 ± 5.15, protein content %20.17 ± 3.19, ash %4.67 ± 2.09, salt %4.76 ± 1.67, salt in dry matter %7.67 ± 2.43, titration acidity (as lactic acid) %1.41 ± 1.18 and pH is 4.64 ± 0.21, and in the textural analysis of cheese samples, the hardness value was 2750.88 ± 1719 g.

  • An exploratory to analysis the effects of the dirrerent roles of mathca on lipid metabolism and intestinal flora regulation between normal and diabetic mice fed a high-fat diet Original Article

    LIU, Jun; LI, Qiang; TAN, Rong

    Resumo em Inglês:

    Abstract Fast food is becoming increasing popular as a social phenomenon, and it usually contains high fat contents. Matcha is one versatile tea, and its application in food brings lots of new consumers. Herein, a high-fat diet containing matcha was prepared, and in this study we investigated the effects of such a diet on lipid metabolism and intestinal flora of normal and diabetic mice. Results showed that diabetes had significant weight loss, hyperphagia, hyperlipidemia and intestinal flora disturbance, with particularly significantly increased Alistipes, Prevotella, Helicobacter, Acetatifactor and Bacteroides, and decreased Alloprevotella, Lactobacillus, Allobaculum and Akkermansia. In diabetes, matcha decreased serum triglyceride and LDL-C, increased HDL-C, reversed those bacteria trends besides Alistipes, Prevotella and Akkermansia. In normal mice, matcha decreased serum LDL-C, increased Parabacteroides, Bacteroidales_unclassified, Erysipelotrichaceae_unclassified and Barnesiella, Lachnospiraceae_unclassified, and decreased Helicobacter and Clostridium XlVa. Most importantly, matcha increased Porphyromonadaceae_unclassified, Lactobacillus, Alloprevotella, Prevotella and Allobaculum; and decreased Bacteroides and Enterobacteriaceae_unclassified in diabetes, however these changed bacteria in normal mice showed an opposite trend from diabetes. Intestinal flora balance is vital important to host, matcha helps to improve the balance of lipid metabolism and intestinal flora according to different character of host, and is a valuable addition to develop functional food.

  • Effects of grain thickness on yield and quality of rice varieties in Jilin province Original Article

    HE, Bing; LI, Chao; PAN, Xipeng; WANG, Ziyu; ZHAO, Junshi; WANG, Jianping; CHEN, Dianyuan

    Resumo em Inglês:

    Abstract The correlation between the grain thickness and the yield and quality of brown rice was studied using 9 japonica rice varieties harvested in Jilin Province in 2019. The results showed that there were significant differences between the grain thickness of different varieties. The grading of different grain thickness had a great influence on the grains per panicle and the seed setting rate in the yield components. Further, there was no significant correlation between grain thickness and grain type (aspect ratio), while a strong and significant negative correlation was identified between grain-thickness grading (< 2.0 mm) and processing quality. In addition, grain thickness was found to have a positive effect on the quality of taste. In conclusion, grain length, width, and thickness are independent genetic traits. The ratio of thicker grain-thickness-grading would increase with an improvement in the yield and processing quality, and an increase in the thinner grain-thickness-grading ratio would lead to degradation with regard to appearance and taste. The grain thickness of brown rice has an important impact on the quality of the rice.

  • Effects of carrot powder on properties of pre-gelatinized waxy rice starch Original Article

    HU, Jin-Peng; WANG, Sun-Yan; WANG, Da-Quan; ZONG, Kai-Li; YANG, Jian-Ting

    Resumo em Inglês:

    Abstract The physicochemical properties and structure changes of pregelatinized Waxy rice starch (PWRS) were studied by measuring the thermodynamic properties, crystal structure, texture properties, dynamic rheology, freeze-thaw stability, microstructure and sensory analysis of PWRS. The results showed that when carrot powder was added, the initial gelatinization temperature of PWRS increased, the crystallinity increased first and then decreased, the crystal structure presented no changes, the pores in the microstructure increased, the water holding capacity increased, the weak binding water content also increased, and the water separation rate decreased under different freezing-thawing cycles. Compared with pure glutinous rice starch, when the addition of carrot powder was controlled within 10%, the gel strength and solid properties of glutinous rice starch would be increased, and the elasticity and hardness could also be increased. When the additive amount was more than 10%, the starch gel tends to be liquid, the hardness decreased, and the gel structure was difficult to form. Therefore, adding carrot powder can improve the gel properties of glutinous rice starch, which is expected to provide a theoretical basis for delaying the aging of glutinous rice starch.

  • Effects of nitric oxide on postharvest storage quality of Lycium barbarum fruit Original Article

    ELAM, Elnur; LV, Yan-Mei; WANG, Wei; THAKUR, Kiran; MA, Wen-Ping; NI, Zhi-Jing; WEI, Zhao-Jun

    Resumo em Inglês:

    Abstract To investigate the effects of nitric oxide (NO) on the postharvest physiology and storage quality of Lycium barbarum, fruits were treated with different concentrations of sodium nitroprusside (SNP), which was used as NO donor. Results showed that SNP soaked at 0.6 mmol/L for 20 min could inhibit the changes during storage of L. barbarum. Particularly, the decay rate and weight loss rate were reduced, and the quality parameters of the fruit were increased. By comparing the above indicators, it was found that 0.6 mmol/L soaking for 20 min was more effective in preserving freshness than other concentrations. It was found that total chlorophyll and carotenoid contents were increased, soluble solids and solid acid ratio contents were decreased, ascorbic acid, total phenols and flavonoids contents were increased, and hydrogen peroxide (H2O2), superoxide anion (O2-), catalase (CAT) and malondialdehyde (MDA) contents were increased. The polyphenol oxidase (PPO) and peroxidase (POD) activities were decreased, and it was concluded that NO treatment improved the freshness of L. barbarum fruit and NO could be used as a postharvest preservative for L. barbarum fruit.

  • The impact of double-distilled glycerin supplementation on the quality of goat milk and cheese Original Article

    FREIRE, Luís Flávio da Silva; CRUZ, George Rodrigo Beltrão da; SOUSA, Solange de; COSTA, Roberto Germano; SANT’ANA, Amanda Marília da Silva; SILVA, Gislaine Ferreira; SALVIANO, Giullyann de Oliveira; SANTOS, Daiane Gonçalves do; RIBEIRO, Neila Lidiany; FERNANDES, Beatriz Dantas de Oliveira

    Resumo em Inglês:

    Abstract The objective of this study was to evaluate the effects of replacing corn by double-distilled glycerin, a co-product of the biodiesel industry, on goat curd cheese in terms of physical-chemical, microbiological and sensory aspects. Twelve multiparas Saanen goats weighing 47.07 ± 2.41 kg and at 90 ± 5 days of lactation. The experimental design was completely randomized with two treatments (0 and 15% inclusion of glycerin). The physicochemical parameters analyzed were: fat (%), non-fat solids (%), protein (%), lactose (%), salts (%), relative density at 15/15 °C (gmL-1), index cryoscopic (°C), electrical conductivity (mScm-1), pH and acidity. The milk from each treatment was used to make the rennet cheese. The fat had a significant effect (P < 0.05) with inclusion of glycerin in the diet. The physicochemical characteristics of the cheese were influenced (P < 0.05) by feeding up to 15% of glycerin. Regarding sensory attributes, only firmness was influenced (P < 0.05) by the inclusion of glycerin in the diet of dairy goats. Bidistilled glycerin, when inserted in the diet of dairy goats at a level of 15%, causes a reduction in the lipid content of milk and cheese, consequently affecting the cheese yield, and the parameter of firmness in the sensory of the evaluated cheeses.

  • Biological and toxicological evaluation of edible Jatropha curcas L. oil Original Article

    CORZO-RÍOS, Luis Jorge; SÁNCHEZ-CHINO, Xariss Miryam; MARTIN del CAMPO, Sandra Teresita; JIMÉNEZ-MARTÍNEZ, Cristian; GARDUÑO SICILIANO, Leticia; MARTÍNEZ HERRERA, Jorge

    Resumo em Inglês:

    Abstract The non-toxic Jatropha curcas flour has been characterized in numerous studies that have demonstrated its nutritional properties and its safe consumption for humans; however, the refined oil has not been characterized biochemically and toxicologically. Its main physicochemical parameters have been determined as well as its fatty acids profile, which showed to be like commercial oils. Its acute toxicity assessment revealed that at a dose of 2000-5000 mg/kg of body weight, the fatty acids were innocuous, indicating its edible grade. Its biological assessment was also performed in rats, using a standard diet, and substituting it with refined and not refined J. curcas oil, without observing differences in weight gain, interference in protein efficiency, and change in liver weight due to the oil consumption, indicating that it is safe as food. Hence, the non-toxic J. curcas seeds of Mexico could be a source of edible oil.

  • Study on the antioxidant activity of β-sitosterol and stigmasterol from Sacha Inchi oil and Prinsepia oil added to walnut oil Original Article

    CHENG, Qin; ZHANG, Yuejiang; LIN, Qi; TIAN, Yang; BAO, Yuanyuan

    Resumo em Inglês:

    Abstract The qualitative and quantitative sterol compositions of Sacha Inchi oil and Prinsepia oil were analysed by high-performance liquid chromatography (HPLC). The sterol compounds were mixed with citric acid, VE and other natural antioxidants and added to walnut oil, oxidation resistence was determined by the peroxide value and acid value. Gas chromatography/mass spectrometry (GC/MS) analysis was used to measure the fatty acids. The results showed that the content of β-sitosterol and stigmasterol in Sacha Inchi oil was 156.46 mg/100 g and 68.74 mg/100 g, Prinsepia oil was 176.26 mg/100 g and 38.29 mg/100 g, respectively. After 12 days of accelerated oxidation, the antioxidant effect was TBHQ > compound antioxidants > BHA > sterols of Sacha Inchi oil > sterols of Prinsepia oil > 30% Prinsepia oil > citric acid > VE. After accelerated oxidation for 48 h, the total unsaturated fatty acids in blank walnut oil showed a decreasing trend, and the antioxidant group inhibited the decrease in total unsaturated fatty acids. In conclusion, the antioxidant treatment groups can delay the oxidative cycle of walnut oil and effectively prolong the shelf life of walnut oil, and the compound groups can significantly enhance the antioxidant effect of walnut oil. This study provides a technical reference for the storage stability of walnut oil.

  • Bioactivity evaluation of synthesized flavone analogs Original Article

    ABUALHASAN, Murad; JARADAT, Nidal; AL-RIMAWI, Fuad; SHAHWAN, Malak; MANSOUR, Dana; ALHEND, Zain; ALSOROGHLI, Yara; MOUSA, Ahmed

    Resumo em Inglês:

    Abstract Flavonoids are natural phenolic compounds found in dietary sources such as plants, fruits, and vegetables. They have a wide range of biological activities including cytostatic and anti-inflammatory effects. In this research, we synthesized flavone derivatives via the introduction of various aryl functional groups. Furthermore, we combined flavones with gallic acid derivatives. The synthesized compounds were tested against cervical (HeLa) and colon cancer cells (CaCo-2). Moreover, the synthesized compounds were evaluated for their antioxidant and anti-inflammatory activities using DPPH and COX inhibition tests, respectively. The success of the synthesis of our target compounds was confirmed using IR and NMR. Compound 3 potently inhibited the proliferation of CaCo-2 cells (IC50 = 2.42 µg/mL). Meanwhile, compound 4 exhibited antioxidant activity (IC50 = 3.53 ± 0.1 µg/mL). Moreover, compound 4 selectively inhibited COX-2 with an IC50 = 6.02 ± 0.33 µg/mL; it was approximately 6-fold more selective for COX-2 than for COX-1 enzymes. In conclusion, the results strongly indicate that the chemical modification of flavones enhances their bioactivity. Further investigation of in vivo anti-inflammatory and anticancer evaluation of active compounds is required to prove both safety and efficacy.

  • Antioxidant effect of natural rosemary on the oxidation of mid-oleic sunflower frying oil on chicken wings Original Article

    MOUFAKKIR, Chaimae; KHARBACH, Yassine; TANGHORT, Mariam; DASSOULI, Abdelilah; REMMAL, Adnane

    Resumo em Inglês:

    Abstract Fried foods are hugely popular and very much a part of our modern cuisine. Guarding against oxidation is crucial, due to the absorption of oil during the frying process. This paper presents how, the degree of resistance of sunflower oil was evaluated during repeated fries of chicken wings by adding the natural antioxidant extracted from rosemary. It was compared to tocopherol and to a control sample. A preliminary test of accelerated aging demonstrated the effectiveness of rosemary extract by using the Rapidoxy technique on sunflower oil. This proved that the adequate dose of this antioxidant should be 600 ppm. Many physicochemical transformations were inflicted on the oil during its oxidation. The kinetics monitoring of this phenomenon was determined by measuring the total polar materials (TPM), free fatty acids (FFA), and the peroxide index (PI). The obtained results showed that all the parameters analysed tended to increase over time. However, the effect of the rosemary antioxidant was positive on the stability of the oil and the slowing down of its oxidation. Moreover, its efficiency was higher than tocopherol. Rosemary antioxidants could be a safer alternative to synthetic antioxidants which represent toxicological risks, such as buthylated hydroxyanisole BHA, buthylated hydroxytoluene BHT, and tert-butylhydroquinone TBHQ.

  • Characterization of Black Borgoña (Vitis labrusca) and Quebranta (Vitis vinifera) grapes pomace, seeds and oil extract Original Article

    BARRIGA-SÁNCHEZ, Maritza; CAMPOS MARTINEZ, Martin; CÁCERES YPARRAGUIRRE, Hanna; ROSALES-HARTSHORN, María

    Resumo em Inglês:

    Abstract Proximal composition, dietary minerals, total phenolic compounds (TPC) and antioxidant capacity (AC) were quantified in Black Borgoña (BBGP) and Quebranta grapes pomace (QGP) from Chincha and Ica (Peru). TPC and AC of grapes seeds and oil were also investigated, as quality and fatty acids of the oil. The highest amount of protein was for QGP (Chincha) (13.29 ± 0.01 g/100 g dw) and lipids in BBGP (Ica) (13.67 ± 0.01 g/100 g dw). Fe in QGP (Chincha) (61.46 ± 2.76 mg/100 g dw) and Ca in BBGP (Ica) (424.24 ± 13.35 mg/100 g dw) were higher than in the other samples. The most abundant fatty acid was linoleic with 71.70 ± 0.01% in Black Borgoña grape seed oil (BBGSO) (Chincha). Highest TPC corresponded to Quebranta grape seeds (QGS) (Ica) (14.43 ± 0.75 mg GAE/100 g dw). The highest AC by DPPH and FRAP was achieved by QGS (Chincha) (1255.39 ± 61.45 µmol TE/g dw) and QGS (Ica) (960.77 ± 56.68 µmol TE/g dw), respectively. Differences in AC by ABTS for grape seed oil were not significant (p > 0.05). In conclusion, BBGP and QGP, seeds and oil showed an enormous potential for their application as functional additives in the food industry.

  • Effects of blended oils with different n-6/n-3 polyunsaturated fatty acid ratios on high-fat diet-induced metabolic disorders and hepatic steatosis in rats Original Article

    YANG, Ligang; YANG, Chao; SONG, Zhi Xiu; WAN, Min; XIA, Hui; XU, Dengfeng; PAN, Da; WANG, Shao Kang; SHU, Guofang; SUN, Guiju

    Resumo em Inglês:

    Abstract This study investigated the effects of blended oils with different n-6/n-3 polyunsaturated fatty acid (PUFA) ratios on the metabolic disorders and hepatic steatosis in high-fat diet-fed rats. The 1:1 group had significantly lower serum low-density lipoprotein cholesterol (LDL-C), total cholesterol (TC), triglycerides, high-density lipoprotein cholesterol (HDL-C), and lipoprotein lipase (LPL) levels than those of the Lard group. The 5:1 group had significantly lower serum LDL-C, LPL, and adiponectin (ADP) than those in the Lard group. Serum LDL-C, angiotensin II (Ang II), endothelin-1, LPL and ADP levels in the 1:1 and 5:1 groups were significantly lower than those in the normal control group. The 5:1 group had significantly lower serum ADP, Ang II, LPL and resistin levels than those in the 20:1 group. The 20:1 group had significantly higher serum TC, LDL-C, HDL-C, nitric oxide (NO), 3-nitrotyrosine, free fatty acid and LPL levels than those in the 1:1 ratio group. Blended oils with a low n-6/n-3 PUFA ratio improved metabolic disorders and hepatic steatosis by regulating lipid metabolism, adipokines, endothelial cell function, and liver lipid metabolism. Conversely, a high n-6/n-3 PUFA ratio had adverse effects on metabolic profiles in high-fat diet-fed rats.

  • Optimization of the polysaccharide extraction process from Rosa roxburghii Tratt using Box-Behnken response surface methodology and monosaccharide composition analysis Original Article

    ZHAN, Qingqing; ZHONG, Hui; YIN, Mingyue; PENG, Jiangjiang; CHEN, Ming

    Resumo em Inglês:

    Abstract Rosa roxburghii Tratt polysaccharide (RRTP) has various physiological functions that benefit the human body. Therefore, improving the extraction rate of RRTP is of crucial for its promotion and application. In this study, RRTP was extracted using an intermittent ultrasound-assisted enzymatic method, and the effects of five factors on the extraction rate of RRTP were studied using a single factor test and response surface methodology. The regression equation model was significant and had good reliability, and the enzyme concentration, liquid-solid ratio and ultrasonic temperature exhibited a positive and significant effect on the RRTP content. The optimal extraction conditions were a power of 360 W, an enzyme concentration of 2.0%, a liquid-solid ratio of 40 mL/g, an ultrasonic temperature of 60 °C and an ultrasonic time of 25 min. Under these conditions, the crude polysaccharide of RRT (CRRTP) yield was 15.03%, and the RRTP content was 4.50%. The RRTP comprised mannose, rhamnose, galacturonic acid, glucose, galactose and arabinose with molar percentages of 3.39%, 2.91%, 26.73%, 35.16%, 21.21% and 10.61% by High Performance Liquid Chromatography (HPLC), respectively. These results suggested that the intermittent ultrasonic-assisted enzymatic method can improve the extraction rate of RRTP.

  • Changes in the microbial community structure during the digitally managed fermentation of medium-temperature Daqu Original Article

    CAO, Jinghua; ZHENG, Yalun; ZHAO, Ting; MAO, Hao; FANG, Shangling; CHEN, Maobin; LIU, Shilin

    Resumo em Inglês:

    Abstract Illumina MiSeq high-throughput sequencing technology was used to study the microbial community structure of medium-temperature Daqu produced via a digitally managed method and the traditional method. The relationship between the changes in physicochemical properties and microorganisms in Daqu during the fermentation process was analyzed. At the end of fermentation, the bacterial diversity of traditional medium-temperature Daqu was higher than that of digital medium-temperature Daqu, and there was no significant difference in the diversity of fungal communities. The dominant bacteria were Weissella, Lactobacillus, Pediococcus and Saccharopolyspora. The dominant fungi were Thermoascus, Issatchenkia and Candia. On the 25th day of fermentation, the bacterial community distribution in the digital Daqu was more even than that in the traditional Daqu, but the fungal community distribution was the opposite. The results of nonmetric multidimensional scale (NMDS) analysis and canonical correlation analysis (CCA) show that Daqu produced by the two fermentation methods had many similarities.

  • Potential health effects of tomato (lycopersicon esculentum) juice and hypoglycemic amelioration in the atherogenic indices between diabetic animal models Original Article

    KHALIL, Nazeha; ALFARIS, Nora Abdullah; ALTAMIMI, Jozaa Zaidan

    Resumo em Inglês:

    Abstract This study aimed firstly to evaluate the antioxidants levels (Lycopene & Beta-carotene) within fresh tomato juice (FTJ) and its health effects on atherogenic indices in association to lipid profiles and kidney functions between diabetic animal models. Rats (thirty-two; 180 ± 5 g) were randomly divided to groups; control negative (G1; non-diabetic), control positive (G2; fed standard basil diet), and three diabetic groups induced by single dose of streptozotocin (STZ; 65 mg/kg body weight). Groups of diabetic G3 & G4 (given FTJ by gavages at 2 and 4 mL/day respectively). Glucose, lipid profile (Cholesterol, Triglyceride, LDL.c, HDL.c and VLDL.c), kidney functions with atherogenic indices; the activity of glutathione peroxidase (GSH.Px), glutathione reduced (GSH.Rd) and superoxide dismutase (SOD) were evaluated. Results expressed data indicated that fresh tomato juice antioxidant activities presented at 72.83 ± 2.62 while Lycopene and β-carotene levels were 10.37 ± 1.36 and 3.91 ± 0.22 mg/100 mL respectively. Also, FTJ administration at 4 mL/day was the best effective dose; glucose, cholesterol, triglyceride and LDL.c. However, an elevation in the HDL.c, GSH.Px, GSH.Rd, and SOD were seen compared to G2. In conclusion, fresh tomato juice had hypoglycemic and positive atherogenic indices/effects that enhanced the model lipid profile to nearly the normal levels between diabetic rats especially at 4 mL/day.

  • Consumers’ decision-making mechanism differs under the presence of risk, habits, and past behavior for organic fisheries foods Original Article

    MAI, Tien Dang; TAM, Nguyen Thanh; TRAN, Giang Thanh; HUE, Truyen Nha Dinh; LIEM, Vo Thanh; HAN, Nguyen Do Ngoc; DANG, Simon

    Resumo em Inglês:

    Abstract The intention-behavior gap exposes the pressing demand for more studies to investigate consumers’ behavior toward organic fisheries foods in developing contexts owing to the growing demand for these foods. Additionally, while most research exploits heavily the beneficial effects of organic foods, very few probe the potential risk counterpart. The present study, thus, aims to contribute to the existing gap by examining how risk plays out in the provided context. Besides core factors borrowed from the seminal Theory of Planned Behavior, consumers’ intention and stated behavior can be explained through the influence of perceived risk, past behavior, and their habits. The Structural Equation Modeling method was utilized to analyze the data of 202 participants from Ho Chi Minh City, Vietnam. Findings revealed that, for consumers with prior organic shopping experience and repetitive buying habits, perceived risk is less likely to render an impact on their intentions to buy. In the absence of habits and past experience, consumers’ attitudes and intentions are barricaded by the potential risks perceived. Further details and multiple implications were also discussed.

  • Effect of gamma irradiation and calcium carbonate on the overall quality of pumpkin jam during storage Original Article

    ALJAHANI, Amani Hamza; ALKURAIEEF, Amal Nassir; ALJABRYN, Dalal Hamad

    Resumo em Inglês:

    Abstract This study was to investigate the effects of combination of calcium carbonate with irradiation technique on quality characteristics, nutritional values, bioactive components, microbiological loading, and sensory evaluation of pumpkin jam during storage period for 12 months. Pumpkin jam samples were treated with calcium carbonate 1% (CCS), irradiation (2 kGy) and the combination of CCS + 2 kGy. The results indicated that the CCS + 2 kGy treatment significantly helped in retaining ascorbic acid content, which established a little decrease. CCS and CCS + 2 kGy treatments reported similar values for carotenoid contents. Whereas, CCS + 2 kGy treatment showed the highest total flavonoid content. The application of CCS + 2 kGy treatment also reduced the microbial growth for total aerobic plate, yeast and mold counts. The degree of color was higher recorded for CCS treatment, while CCS + 2 kGy treatment gained the highest scores for texture, flavor, taste, and overall acceptability at the end of the storage period. Overall the results pertained that the use of Gamma irradiation combined with calcium carbonate prolonged the shelf life of the pumpkin jam by reduced the microbial load, maintained the quality characterizes, nutritional values, bioactive components, and consumer acceptability of pumpkin jam during storage.

  • Neurotherapeutic effects of prodigiosin conjugated with silver-nanoparticles in rats exposed to cadmium chloride-induced neurotoxicity Original Article

    SALEM, Fatma Elzahraa; YEHIA, Hany Mohamed; KORANY, Shereen Magdy; ALARJANI, Khaloud Mohammed; AL-MASOUD, Abdulrahman Hamad; ELKHADRAGY, Manal Fawzy

    Resumo em Inglês:

    Abstract Prodigiosin is a red pigment produced by Serratia marcescens strain. Bacterial prodigiosin and its synthetic derivatives are efficacious antioxidants and proapoptotic agents. This study illustrates a new approach for use of prodigiosin conjugated silver nanoparticles (PG-AgNP2) against cadmium chloride (CdCl2) induced neurotoxicity in rats. Rats were (ip) injected with Cd (6.5 mg/kg) for 7 days with or without PG-AgNP2 (3 mg/kg). The concentration of Cd, DA, NE, 5-HT, amino acids, NO, MDA, SOD, GSH, catalase, TNF-α, IL-6, Bax, Bcl2 and Caspase-3. The Cd-intoxicated group showed a significant increase in Cd concentration in brain tissue, in addition, to an increase in MDA and NO and a decrease in the content of neurotransmitters (DA, NE, and 5-HT), inhibitory amino acids, and level of all studied antioxidant enzymes. PG-AgNP2 treatment, significantly reduced Cd-induced brain tissue injury as indicated by increased antioxidant molecules, neurotransmitters (DA, NE, and 5-HT), and inhibitory amino acids accompanied by lower oxidative stress indices (MDA and NO) and excitatory amino acids in brain tissue. PG-AgNP2 decreased inflammatory mediators including pro-inflammatory cytokines and prevented the development of apoptosis in the brain tissue. Our findings suggest that PG-AgNP2 can act as a therapeutic agent against neuronal impairments associated with Cd exposure.

  • Effect of nixtamalization extrusion conditions in purple creole corn (Zea mays L.) from the state of Guerrero on nutraceutical and functional properties of the optimized corn flour Original Article

    BONILLA-VEGA, Leonor; HERNÁNDEZ-CASTRO, Elías; GUTIÉRREZ-DORADO, Roberto; VILLAMAR-VÁZQUEZ, Mirna; SARABIA-RUIZ, Gregorio; VALENZUELA LAGARDA, José Luis

    Resumo em Inglês:

    Abstract In Mexico, pigmented creole corn varieties are used for its consumption in a great diversity of foods. Purple corn has a high content of phytochemicals (health promoters). The extrusion process improved the accessibility of these phytochemicals. The aim of this work was to evaluate the effect of extrusion factors on the nutraceutical and functional properties of nixtamalized purple corn flour, and determine the optimal process conditions that allows obtaining a flour with the best characteristics to be used in the preparation of a beverage. The processing factors were temperature (T = 50-170 °C) and screw speed (SS = 50-240 rpm). The properties evaluated were total phenolic compounds (TPC), total anthocyanins (TA) antioxidant activity (AOX), and water solubility index (WSI). The optimization was carried out using the response surface methodology. The optimization yielded the following values: AOX: 676.34 µmol ET/100 g, TPC: 299.61 mg EGA/100 g, TA: 29.9 mg EC3G/100 g and WSI: 6.31%, under process conditions T = 50 °C and SS = 50 rpm. It was demonstrated that it is possible to generate a flour with the use of pigmented corn native to the state of Guerrero, with suitable properties for developed new corn based products.

  • Probiotic fermented beverages processed with water-soluble rice extract and added with curdlan oligosaccharides and oligofructose: physicochemical characteristics, rheological parameters, and storage stability Original Article

    MARCOLINO, Vanessa Aparecida; NASCIMENTO, Marília Gimenez; ZIDIOTTI, Guilherme Roque; EBERLE, Maria Eduarda Lopes; LIMA, Tamires dos Santos de; BARÃO, Carlos Eduardo; PIMENTEL, Tatiana Colombo; MATIOLI, Graciette

    Resumo em Inglês:

    Abstract The effect of oligofructose and/or curdlan oligosaccharides (CO) addition on the characteristics of probiotic fermented beverages processed with water-soluble rice extract (WSRE) was evaluated. The products were assessed for the physicochemical characteristics, rheological parameters, and probiotic survival (L. casei) during storage (28 days, 7 °C). Probiotic counts higher than 108 CFU mL-1 and 106 CFU mL-1 were observed during storage and after simulated gastrointestinal conditions (SGIC). Oligofructose addition increased the red color of the products (increase in a* values) and acted as a prebiotic component during storage and SGIC, increasing probiotic survival. CO addition resulted in higher acidity (lower pH and higher titratable acidity values) and lower consistency (lower k and higher n values). It acted as a prebiotic component during fermentation, storage, and SGIC, promoting the highest increase in probiotic survival. Furthermore, CO improved the storage stability, reducing the post-acidification and the alterations in the rheological parameters.

  • Effect of milk protein concentrate supplementation on body composition and biochemical markers during a resistance training program Original Article

    SANTOS, Givanildo de Oliveira; COSTA E SILVA, Gabriel; SOUZA, Raquel Borges de; MEDEIROS, Jéssica Silva; BRITO, Igor Souza de; CARDOSO NETO, Sebastião Pereira; LEÃO, Paulo Victor Toledo; NICOLAU, Edmar Soares; CAPPATO, Leandro Pereira; FAVARETO, Rogério; SILVA, Marco Antônio Pereira da

    Resumo em Inglês:

    Abstract This study aimed to formulate a milk protein concentrate (MPC) and evaluate the effect of this MPC supplementation on body composition, lipid profile, and product acceptability in resistance training (RT) practitioners. The physical, chemical and sensory properties were then analyzed. To evaluate the effect of the MPC supplementation on resistance training practitioners, 30 males were divided into two groups: a control group and an intervention group. Then the participants in the intervention group were supplemented with 500 mL of the MPC (250 mL pre-RT and 250 mL post-RT). Body composition (weight, height, and skinfolds) and biochemical markers (cholesterol and triglycerides) were measured at baseline and at 30, 60, and 90 days after treatment. Body composition results showed that the MPC supplementation during a RT program significantly (p < 0.05) reduced body fat percentage and fat mass, and increased lean mass in RT practitioners. Characterization of the MPC revealed low fat (3.32 ± 0.08%) and carbohydrates (4.58 ± 0.59%), and high protein (18.51 ± 0.51%) concentrations. Additionally, the product showed satisfactory acceptability index (> 71%). Thus, the MPC supplementation contributed to reduction of fat percentage, fat mass, and increase of lean mass in RT practitioners, without lipid profile alterations.

  • Evaluation of a sugarcane juice beverage fermented by Ganoderma lucidum: nutritional and antioxidant activity Original Article

    WANG, Qingfu; HUANG, Qinghua; ZHANG, Liulian; WANG, Lining; HU, Biao; XU, Riyi; LIANG, Lei; PING, Zhaohua

    Resumo em Inglês:

    Abstract A novel sugarcane juice beverage was successfully produced by liquid fermentation of G. lucidum and homogenate process with selecting the day 10 fermentation broth as the raw materials. The beverage was evaluated for its sensory, nutritional and antioxidant activities. The results showed that the beverage by the G.lucidum fermentation was rich in polysaccharides, triterpenes, proteins, and flavonoids, which were all significantly higher than sugarcane juice, especially polysaccharides and triterpenoids. And the beverage could retain the sensory quality of sugarcane juice and could therefore be favored by the consumers. The in vitro antioxidant activity showed that the beverage had high scavenging and reducing abilities. DPPH and ABTS•+ radical scavenging rate of 1 mL fermented beverage were similar to 0.04 mg/mL VC, while the hydroxyl radical scavenging rate and reducing power of 1 mL of fermented beverage were similar to 1.68 mg/mL and 0.19 mg/mL VC, respectively. Taken together, the sugarcane juice fermented beverage was a natural flavor substances with high antioxidant activity and non-toxicity.

  • Fabrication and characterization of Pickering high internal phase emulsion stabilized by mung bean flour Original Article

    HAN, Fenxia; ZHANG, Sheng; ZHOU, Wei; ZHANG, Ying; CHEN, Chungang

    Resumo em Inglês:

    Abstract Pickering high internal phase emulsion (HIPE) has a broad application prospect in the field of solid fat substitution and nutraceutical delivery, but the safe and available food-derived particle emulsifier is the bottleneck of its practical application. In this study, mung bean flour was used as a particle emulsifier to stabilize oil-in-water Pickering HIPEs. The results showed that the particle size of mung bean flour was suitable (median diameter, 26.41 μm) and had certain wettability. The volume fraction of oil phase (φ) and the concentration of mung bean flour (c) had significant effects on the formation of Pickering HIPEs. When c ≥ 1%, the Pickering HIPE of φ = 80% could be obtained. Mung bean flour not only played an emulsifying role at the oil/water interface, but also prevented the coalescence of oil droplets through its viscosity effect in the aqueous phase. With the increase of c, the droplet size of Pickering HIPEs decreased, the mechanical properties increased gradually, and the ability of HIPEs protecting β-carotene against ultraviolet irradiation was also enhanced.

  • Aroma effects of critical volatile compounds during thermophilic bacteria pile-fermentation in dark tea using gas chromatography mass spectrometry and odor activity value Original Article

    ZHU, Wen; FANG, Xin; WANG, Wenfeng; XU, Wencan; CHEN, Wenjun; WU, Shuang; HUANG, Youyi; WANG, Shengpeng

    Resumo em Inglês:

    Abstract Thermophilic bacteria play an important role in aroma formation during pile-fermentation process of dark tea. With the aim to reveal the impact of thermophilic bacteria on volatile compounds in dark tea, Bacillus licheniformis (thermophilic bacteria) were inoculated into sun-dried green tea for spontaneous fermentation. In this study, headspace solid phase microextraction combined to gas chromatography mass spectrometry (HS-SPME-GC-MS), odor activity value (OAV), principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA) were employed to investigated the characteristics of volatile compounds during thermophilic bacteria pile-fermentation. According to HS-SPME-GC-MS, a total of 64 volatile compounds were identified. PCA revealed that tea samples could be clearly discriminated from each other. Furthermore, sulcatone, hexanoic acid, linalool, 2-methyl-trans-decalin, myrtenal, and α-ionone were found to play an important role in discrimination of tea samples, based on OPLS-DA. In addition, the OAV could effectively characterize the aroma contribution of volatile compounds during thermophilic bacteria pile-fermentation, and (Z)-linalool oxide (furanoid), α-ionone, (E)-2-nonenal, and linalool were the critical volatile compounds of aroma quality in dark tea. This study provides insight into volatile compounds characteristics during thermophilic bacteria pile-fermentation in dark tea.

  • Functional and structural properties of glycosylation ovalbumin with pectin through wet-heating and ultrasound method Original Article

    YU, Yali; LU, Xiaoyu; LIU, Boqun; WANG, Qi; SUN, Bingyu; ZHAO, Changhui; GAO, Feng

    Resumo em Inglês:

    Abstract Due to the good functional characteristics and nutritional value, ovalbumin (OVA) has a widely ranges of applications in food industry. But the characteristics of being susceptible to external conditions, such as processing, storage conditions and food ingredients, makes it display a relative lower functional property and limits its applications. Glycosylation is a natural, green approach of protein modifications that has an impact on its functional properties. In this work, we prepared the OVA-pectin conjugates through wet-heating and ultrasound glycosylation to investigate the effects on the functional and structural properties of OVA. Both wet-heating and ultrasound treated OVA at present of pectin showed higher emulsify and foam properties than untreated OVA. The results of particle size, SDS-PAGE, FT-IR, and SEM indicated that the covalent binding of pectin with OVA molecule. This study suggests that wet-heating and ultrasound glycosylation with pectin are promising method to improve the functional properties of OVA.

  • Changes in ramen dough and constituent proteins during production by hand Original Article

    TIAN, Beibei; CHEN, Jie; LÜ, Yingguo

    Resumo em Inglês:

    Abstract In this study, tensile strength, slicing, and infrared characteristics were evaluated to determine the changes in ramen dough and constituent proteins during production by hand. The results showed that two variables played important roles during the ramen-making process: the frequency of ramen agent additions and the method of ramen making. After two additions of the ramen agent to the dough, the tensile strength increased to the maximum value. Moreover, the ordered secondary structure of the protein improved, and the starch granules and protein molecules were arranged in an orderly fashion.

  • Synthesis of citronella acetate by lipase catalyzed transesterification in ionic liquid and its kinetics Original Article

    XIONG, Jian; SUN, Wenyuan; XU, Hanghang; BIAN, Jinhui; SONG, Yafei; PAN, Shengwei; GAO, Jiayu

    Resumo em Inglês:

    Abstract In this paper, the lipase catalyzed transesterification of citronellol with vinyl acetate was investigated in ionic liquid. Firstly, six kinds of ionic liquids and six kinds of lipases from different sources were screened. The results showed that the lipase from Pseudomonas fluorescens had the best catalytic effect in the ionic liquid [bmimn][TF2]. The factors affecting the transesterification were optimized, and the optimal reaction conditions were as follows: the molar ratio of vinyl acetate to citronellol was 3:1; the reaction temperature was 40 °C; the amount of enzyme was 10 mg/mL; the rotating speed of the shaker was 200 r/min. When the concentration of substrate was below 500 mmol/L, no inhibition of substrate was found, while the inhibition of product was not negligible. The reuse of the lipase was studied, and the results showed that the catalytic activity of the lipase decreased by 20% after 7 times. The kinetic study showed that the reaction was a ping-pong bi-bi reaction mechanism with the inhibition of citronellyl acetate. The reaction kinetics model was established, and the parameters of the model were fitted by MATLAB software. The fitting values and the experimental values were in good agreement, and the relative error was only 7.75%.

  • Rapid determination of tea polyphenols content in Qingzhuan tea based on near infrared spectroscopy in conjunction with three different PLS algorithms Original Article

    WANG, Shengpeng; LIU, Panpan; FENG, Lin; TENG, Jing; YE, Fei; GUI, Anhui; WANG, Xueping; ZHENG, Lin; GAO, Shiwei; ZHENG, Pengcheng

    Resumo em Inglês:

    Abstract Tea polyphenols are one of the most important ingredients in Qingzhuan tea. Usually, a chemical method is used to determine tea polyphenols content, but it was time-consuming and laborious. This paper attempted to use near infrared spectroscopy (NIRS) technology combined with three partial least squares methods to predict tea polyphenols content quickly and nondestructively. The partial least squares (PLS), synergy interval PLS (siPLS) and genetic algorithm based PLS (gaPLS) were used to establish prediction models, the performance of the final model was showed by root mean square error of prediction (RMSEP) and determination coefficient (Rp2) in prediction set. The best spectral preprocessing method was multivariate scattering correction (MSC); the RMSEP and Rp2 of PLS model were 0.145% and 0.8974, respectively; the siPLS model was established with four spectral regions (4377.6 cm-1-4751.7 cm-1, 4755.6 cm-1-5129.7 cm-1, 6262.7 cm-1-6633.9 cm-1 and 7386 cm-1-7756.3 cm-1), whose RMSEP and Rp2 were 0.0652% and 0.9235, respectively; the gaPLS model was established with 36 spectra dada points and showed the best performance (RMSEP=0.0624%, Rp2=0.9769) compared with the PLS and si-PLS models. Therefore, the application of near infrared technology combined with the gaPLS method could predict tea polyphenols content in Qingzhuan tea more accurately and rapidly.

  • Enhancing extraction of proanthocyanidins from Chinese quince fruit by ball-milling and enzyme hydrolysis: yield, structure, and bioactivities Original Article

    KONG, Wan-Qing; LIU, Ming-Wei; WANG, Shou-Tao; GAO, Hui-Hui; QIN, Zhao; LIU, Hua-Min; WANG, Xue-De; HE, Jing-Ren

    Resumo em Inglês:

    Abstract Chinese quince fruits are rich in proanthocyanidins (PAs), which have antioxidant properties. This work describes a method to isolate PAs from Chinese quince fruits by a combination of ball-milling and enzyme hydrolysis pretreatments. The yield, total PA and total phenolic contents, structural characteristics, antioxidant activity, and α-amylase inhibitory activity of different pretreated PA samples were determined and analyzed. Among them, the ball-milling combined with multi-enzyme (cellulase, xylanase, and pectinase) hydrolysis pretreated sample (BEP-4) was the most outstanding. The yield of BEP-4 could be improved up to 7.72%, which was 2.51 times higher than that of the conventional organic solvent extraction method (3.02%). It had the highest total phenols and PAs content of 750.98 ± 6.95 and 948.72 ± 3.50 mg/g extract, respectively. The thermal stability and molecular weight (9610 Da) of BEP-4 were lower than other fractions. BEP-4 contained a high proportion of PC structure (98.35%) and flavan-3-ol content (87.88%). It also had the highest antioxidant capacity with IC50 values of 131.45 ± 0.97, 22.66 ± 0.32, 134.05 ± 0.71, and 182.07 ± 0.28 μg/mL for DPPH, ABTS, hydroxyl radical scavenging capacity, and α-amylase inhibiting capacity, respectively. These investigations provide a new, efficient way to isolate PAs from Chinese quince fruits, and reveal that Chinese quince fruits may be a good source of antioxidants, worthy of further development.

  • Histological and molecular characterization of the protective effect of Eugenia caryophyllata against renal toxicity induced by vitamin D in male wistar rats Original Article

    ELKHADRAGY, Manal Fawzy; AQEEL, Nawal Salem Mohammed Al; YEHIA, Hany Mohamed; ABDEL-GABER, Rewaida; HAMED, Sherifa Shaker

    Resumo em Inglês:

    Abstract Vitamin D can be harmful if taken for a long time, or taken in large acute dose, cause many problems including hypercalcemia. Here, we examined the protective effects of Eugenia Caryophyllata against vitamin D toxicity induced renal inflammation in rats. This study employed four experimental groups (n = 10) that underwent two months of treatment as follows: control group animal received saline (0.9% NaCl), vitamin D group that was received (100 mg/kg) of vitamin D, Eugenol group that was received Eugenol (100 mg/kg), vitamin D + eugenol group that was received vitamin D (100 mg/kg) then will be orally given Eugenol (100 mg/kg). The current study showed that a significant upregulation in the IL-2, TNF- α and iNOS gene expression levels caused by vitamin D compared to the control group. Eugenol treatment caused a significant decreased IL-2, TNF-α and iNOS activity and also upregulated gene expression levels. Histological features investigated showed that administered with vitamin D intoxication showed distinct alterations from that of the untreated control groups, such Shrinkage of glomeruli, hypercellularity of the glomeruli and necrosis. However, retreatment with Eugenol showed improvement in the histological features in by slight infiltration, fibrosis, minimal pleomorphism and less disarrangement and compared with that of Vitamin D treated rats. In conclusion, the Eugenol exhibited renoprotective effects against vitamin D-induced nephrotoxicity. These renoprotective effects could be achieved by the antioxidant and anti-inflammatory activities of the Eugenol. Thus, for vitamin D-induced nephrotoxicity, the use of Eugenol could be beneficial.

  • Lactose hydrolysis in milk using a commercial recombinant β-galactosidase (lactase) from Bifidobacterium bifidum Original Article

    VOGET, Claudio; BORRAJO, Amparo; PEDRAZZI, Celeste

    Resumo em Inglês:

    Abstract We have identified the most relevant properties of a commercial recombinant lactase from Bifidobacterium bifidum (RBBL, Saphera 2600 L) for milk hydrolysis, with a yeast neutral lactase (GODO-YNL2) being used for comparison. Both products were characterized according to their lactase and invertase activities, protein profiles by sodium-dodecyl-sulfate-polyacrylamide-gel electrophoresis, and Kms for lactose. RBBL exhibited properties that permitted milk hydrolysis over a broader range of conditions than YNL: apparently, milk’s ionic composition was not an activity-limiting property, an optimum temperature range between 45 and 50 °C and a considerable activity at pH 4.5, which would permit lactose hydrolysis in acidic dairy products. Like YNL, the bacterial lactase retains a considerable activity under refrigeration (3-7 °C). To describe the lactose-hydrolysis time course, an empirical model was used in which the glucose obtained was expressed as a function of the standard activity per unit volume and the reaction time. This model proved adequate to describe the glucose-formation kinetics at 7 °C and 45 °C, up to a 95% hydrolysis and to facilitate calculation of the volumen-based enzyme dosage to obtain a certain degree of hydrolysis – a fundamental consideration in evaluating the costs of applying the enzyme

  • Characteristics comparison of collagens from squid skin by different extraction methods Original Article

    CAO, Shaoqian; CAI, Jinxiu; YING, Shunli; CHEN, Tianyi; LIU, Liang; YANG, Hua; MA, Jiawen; HE, Luyao; QI, Xiangyang

    Resumo em Inglês:

    Abstract To provide a scientific basis for the comprehensive utilization of squid processing by-products, squid skin collagen was extracted by acid, enzyme and hot water, respectively, and the physicochemical characteristics of the collagens were compared. The results showed that the yield of acid soluble collagen (ASC), pepsin soluble collagen (PSC) and heat soluble collagen (HSC) was 7.41 ± 0.55%, 32.86 ± 0.67% and 42.23 ± 0.82% (dry weight basis), respectively. FTIR, UV and SDS-PAGE analysis suggested that ASC, PSC and HSC had the typical characteristics of type I collagen and retained the complete triple helix structure. The thermal stability of ASC was higher than that of PSC and HSC. ASC had a more uniform and compact porous network structure than PSC, while HSC was an irregular sheet structure. The solubility of HSC was obviously higher than that of ASC and PSC, and the effect of pH and NaCl on the solubility of HSC was inconspicuous in the experiment conditions. The extraction methods had significant effects on the structure and physicochemical properties of collagens. The solubility of HSC suggested that it was more suitable for liquid products. Moreover, the structural characteristics and high thermal stability of ASC made it suitable for biomedical materials and thermal processing products.

  • Activation of SIRT1 signaling pathway by clove improves cognitive dysfunction in septic mice Original Article

    CHEN, Chunyan; WEN, Dalin; DU, Juan; XIAO, Hongdan; ZHONG, Shili; WU, Zhengbin; PENG, Ji; LIU, Dong; TANG, Hao

    Resumo em Inglês:

    Abstract Clove is a kind of food spice, which can be used as food flavoring additive. In this work, we looked at clove's impact and underlying mechanism on cognitive impairment in infected mice. By using the open field test, Morris water maze, ELISA technique, kit method, and qPCR method, the biochemical and molecular biological indices of mice were identified. Clove component composition was established using HPLC. The findings demonstrated that clove might enhance mouse survival rates in comparison to the model group and could also lengthen driving distances, standing and combing periods, target quadrant duration, and crossing periods. In the hippocampus of infected mice, clove can lower levels of TNF-α, IL-6, IL-1β, and MDA while increasing SOD and CAT activity. In the hippocampus of infected animals, clove additionally increased the mRNA expression of SIRT1 and FOXO1 and decreased the mRNA expression of NF-B and p53. Animal studies revealed that clove's impact was comparable to dexamethasone in that it might help septic mice with cognitive impairment. The analysis revealed that rutin, isoquercitrin, ferulic acid, dihydroquercetin, and quercitrin were all present in clove. It is clear that clove can help septic mice with cognitive impairment by triggering SIRT1 through its active components.

  • Functional properties, structural characteristics and biological activities of deer blood hydrolysates obtained by using different protease Original Article

    LIU, Chang; HUANG, Juliang; HU, Yanbo; WU, Xiuli

    Resumo em Inglês:

    Abstract In this study, we aimed to investigate the potential functional properties, structural characteristics and biological activities of the hydrolysates of deer blood obtained by using different protease. Deer blood hydrolysate treated by pepsin (DBH-P) and treated by alacase (DBH-A) showed higher degree of hydrolysis (DH) and smaller molecular weight (Mw). Scanning electron microscope (SEM), solubility, Fourier Transform Infrared Spectroscopy (FTIR), secondary structure, color properties, amino acids and antioxidant porperties. The results suggest that the type of protease used for the treatment significantly influences the functional properties, structural characteristics and biological activities of the resulting hydrolysates.

  • Effects of catalpa seed oil and pomegranate seed oil on body weight and intestinal flora in mice Original Article

    WANG, Jihui; CHEN, Xiangyu; WANG, Han; XIAO, Shan; WANG, Bo; CAI, Yanxue

    Resumo em Inglês:

    Abstract This study investigated the effects of different concentrations of catalpa seed oil (CSO) and pomegranate seed oil (PSO) on body weight and intestinal flora in mice. The results showed that the addition of 10% w/t CSO or PSO had a more significant effect than control (soybean oil) on reducing the body mass index of mice, which was reduced by 24.94% ± 0.08% (p < 0.01) and 25.88% ± 0.11% (p < 0.01), respectively. Histological observations indicated that no significant changes in the development and structure of mouse intestinal tissue were detected as a result of CSO and PSO. Using bioinformatics technology, CSO and PSO were used to study the clustering of operational taxonomic units and the relative abundance of microorganisms in intestinal bacteria. The analysis found that both functional lipids could reduce the relative abundance of γ-Proteobacteria. It is suggested that CSO and PSO have a regulatory effect on the structure of intestinal microflora in mice. The development reported in this paper provided theoretical support for the functional research and in-depth development of CSO and PSO.

  • Study on the influence of region of interest on the detection of total sugar content in apple using hyperspectral imaging technology Original Article

    MA, Xueting; LUO, Huaping; ZHANG, Fei; GAO, Feng

    Resumo em Inglês:

    Abstract This paper explores the influence of the selection method of the region of interest (ROI) on the results in the total sugar of apple detection based on hyperspectral imaging technology. Taking Fuji apple as the detection object, the hyperspectral images of the samples were collected based on the 900~1750 nm hyperspectral imaging system, and the total sugar content of the samples was obtained based on the anthrone colorimetric method. The square ROI and circular ROI of different sizes were extracted. The average spectrum of the region was used to establish a quantitative analysis model of apple's total sugar content by partial least squares (PLS). The results show that apple's total sugar detection model established by extracting a circular ROI with a diameter of 25 pixels has the highest accuracy and strongest prediction ability(Rc = 0.8977, RMSEC = 0.6459, RP = 0.8836, RMSEP = 0.6627). The research shows that selecting ROI with a suitable shape and size for the research object is of great significance for improving the accuracy of the prediction model of apple's total sugar content and giving play to the advantages of hyperspectral images.

  • Preparation of chicken nuggets breaded with tropical fruit peel flours: physicochemical and sensory evaluation Original Article

    AMORIM, Danyelly Silva; AMORIM, Isabelly Silva; MONTEIRO, Jamille de Sousa; CASTRO, Vinícius Costa Gomes de; BRAGA, Adriano Cesar Calandrini; SILVA, Bruna Almeida da

    Resumo em Inglês:

    Abstract This research aimed to evaluate the influence of tropical fruit peel flours on the breading and quality of chicken nuggets. The treatments consisted of nuggets breaded with four different flour formulations: breadcrumbs, pineapple, bacuri, and peach palm peel. The nuggets were subjected to moisture analysis, fixed mineral residue, lipids, proteins, carbohydrates, caloric value, total carotenoids, instrumental color, and sensory analysis. The breaded nugget with peach palm flour had higher lipid, protein, and carotenoid content, which were 11.21%, 17.73%, and 7.60 mg/100g, respectively. The color of the products differed, as the lightness of the nuggets breaded with breadcrumbs and peach palm peel was higher with 58.46 and 54.89. Principal component analysis showed that the most accepted nuggets formulations were those with peach palm peel flour and breadcrumbs. Pineapple, bacuri, and peach palm fruit peel flours are rich sources of carotenoids. Therefore, its use as meat breading can increase the nutritional value of chicken nuggets. Fruit peel flours can be used to prepare healthier and more nutritious meat-based products, while reducing the generation of agro-industrial residues.

  • Characterization of wine astringency contributed by acetaldehyde-mediated condensation between flavan-3-ols and grape skin/seeds polyphenol Original Article

    WANG, Lixia; DU, Guorong; LIU, Pei; WANG, Xuehui; ZHAO, Pengtao; ZHANG, Qianting; LEI, Xiaoqing; YUAN, Huanhuan; CHEN, Tongguo; WANG, Xiaoyu

    Resumo em Inglês:

    Abstract Since the grape skin and seed contain different phenolic substances, the proportion of the skin and seed will affect the wine mouthfeel during the wine making process. During the wine ageing, the interaction between flavanols with anthocyanins is an important reaction and considered linked to astringency. Hence, a major question is whether changing the skin-seed ratio will affect the polymerization of phenolic substances in wine, thus affecting the astringency of wine. To answer this, astringency of wine was studied by changing the content of grape skins and seeds by SDS-PAGE, fluorescence quenching and sensory taste. Besides, acetaldehyde-mediated condensation reaction between different flavan-3-ols and malvidin-3-glucoside were studied in model solution. The result showed that grape skins and seeds contribute differently to astringency sensation, mainly because of the difference in the type and content of flavanols and anthocyanins contained in them. In addition, acetaldehyde-induced flavan-3-ols: anthocyanin mixture presents a strong effect toward the interaction with BSA when compared to other phenolic combinations. Furthermore, it was observed that the protein-binding ability of the polyphenols in red wine has a strong correlation with the wine astringency intensity.

  • Stability and antioxidant activity of flavonoids from Lycium barbarum L. leaves during digestion in vivo Original Article

    FAN, Yanli; MA, Maimai; CHEN, Jinghua; PEI, Yufang; SUN, Xiazhi

    Resumo em Inglês:

    Abstract It has been determined that Lycium barbarum L. leaves are a vital source of bioactive chemicals and have good potential for creating nutritious formulations. In this work, gavage injections of Lycium barbarum L. leaves flavonoids (LBLF) at various doses – 50, 150, and 300 mg/kg BW – were administered to Sprague-Dawley (SD) rats. Four main LBLFs (rutin, chlorogenic acid, kaempferol, and quercetin) were assessed for stability and antioxidant activity in vivo. The findings demonstrated that within 4 h of the LBLF intervention, the plasma levels of rutin, chlorogenic acid, kaempferol, and quercetin were significantly dose-dependent. The rutin content peaked at 762.16 ± 36.63 μg/g at 1 h after the intervention, while the other three peaked at 383.07 ± 3.19 μg/g, 29.44 ± 1.95 μg/g and 18.511 ± 1.99 μg/g, at 3 h after the intervention respectively. Additionally, the levels of malondialdehyde (MDA) were significantly lower, and the activities of glutathione peroxidase (GSH-Px), catalase (CAT), and total superoxide dismutase (T-SOD) were all considerably higher than those of the control group. This will establish a basis for elucidating the LBLF metabolic pathway in vivo, additional research into techniques to increase its stability, and investigation into its therapeutic activity.

  • Correlation between microbial communities changes and physicochemical indexes of Dazu Dongcai during different fermentation periods Original Article

    ZHANG, Ling; YANG, Yan; FENG, Shunxin; LUO, Gen; ZHANG, Meixia

    Resumo em Inglês:

    Abstract Bacteria play the most important role in the fermentation process of Dongcai. At present, the flora in the fermentation process of Dazu Dongcai have not been detected. The physicochemical indexes association with microbiota changes during fermentation have not yet been evaluated. Therefore, it is necessary to explored the correlations between microbial communities and physicochemical indexes during Dazu Dongcai fermentation. Dazu Dongcai samples including five time points were prepared for four year during the spontaneous fermentation process. Microbial community dynamics and associated biochemical changes were characterized using metagenomics sequencing technology and physiochemical properties determination to identify associations between microorganisms and fermentation characteristics. These results indicated that Staphylococcus, Lactobacillus, Terrisporobacter, Blautia, Romboutsia, Bifidobacterium and Streptococcus dominated the whole fermentation process, which were strongly correlated with the physical and chemical indexes. These flora have promoting function during fermentation and may affect the quality of Dongcai. This study provides new detailed insights into the succession of microbial communities and their potential roles in Dazu Dongcai fermentation, so as to establish a correlation analysis model of key factors in the pickling process of Dazu Dongcai, which can lay a foundation for the standardized production of Dazu Dongcai.

  • Boosted Mask R-CNN algorithm for accurately detecting strawberry plant canopies in the fields from low-altitude drone images Original Article

    LIN, Ping; ZHANG, Huazhe; ZHAO, Feiyu; WANG, Xiaoxuan; LIU, Huan; CHEN, Yongming

    Resumo em Inglês:

    Abstract The research constructs a novel structure by integrating two parts of online object detection pipelines into the current state-of-the-art Mask R-CNN algorithm to improve the detection performance. The DJI Mavic Air drone is used to collect low-altitude sensing images of strawberry plant canopies. The data augmentation method is employed to feed more instances into the original image dataset to boost the generalization and robustness of the detection model in the training procedure. A ResNet50 backbone combined with a feature pyramid network is presented to extract the features of strawberry plant canopies. The online hard example mining algorithm is introduced to mine hard samples to learn rich features and update model weights. Soft non-maximum suppression based on recursive application on the remaining detection boxes within the predefined overlap threshold is proposed to improve the performance of identifying the large complex overlapping area of strawberry plant canopies. The qualitative results demonstrate that the improved detection model had an AP50 of 96.9 and an AR of 78.5 on the test set, which are approximately 30% higher than the original values.

  • Development of herbal juice from Centella asiatica: antioxidant property, nutritional value and shelf life of product Original Article

    JUNSI, Marasri; SIRIPONGVUTIKORN, Sunisa

    Resumo em Inglês:

    Abstract Centella asiatica, Bua Bog, has been widely used in Thailand for more than a hundred years as an important medicinal herb. The objective of this study was to determine the effect of blanching time of C. asiatica on antioxidant activity. Developed-pasteurized C. asiatica juice was also evaluated for sensory evaluation, nutrition values, and shelf life. Fresh leaves were blanched in hot water for 0, 1, and 2 minutes, before taking to make a juice and the filtrates were determined total extractable phenolic content (TPC), total extractable flavonoid content (TFC), and antioxidant activities. The juice was divided to add with sugar at 1.2, 2.5 and 5% as low sugar (LS), medium sugar (MS), and high sugar (HS). All treatments were evaluated for sensory quality. Selected samples were pasteurized at 85 ± 1 °C for 15 seconds then microbial and sensory evaluation were conducted during storage at 8 °C and 25 °C. The results indicated that the juice obtaining from blanching time for 2 minutes showed the highest value of TPC and TFC, including antioxidant activity. The LS was selected to produce pasteurized juice product that could be stored at 8 °C for 10 days. Therefore, C. asiatica can be pasteurized as juice and used as functional drink.

  • Lipidic compounds from the muscle of white shrimp (Litopenaeus vannamei): chemical structure and effect on the proliferation and morphology of human cancer cell lines Original Article

    DE LA REÉ-RODRÍGUEZ, Sandra Carolina; LÓPEZ-SAIZ, Carmen María; EZQUERRA-BRAUER, Josafat Marina; SANTACRUZ-ORTEGA, Hisila del Carmen; PLASCENCIA-JATOMEA, Maribel; HERNÁNDEZ-ZAZUETA, Martin Samuel; SANDOVAL-PETRIS, Edgar; MARTINEZ-CRUZ, Oliviert; YEPIZ-PLASCENCIA, Gloria; MEDINA-MENDEZ, Isabel

    Resumo em Inglês:

    Abstract Cancer represents the second leading cause of death worldwide, therefore, the search for chemoprotective agents is on the rise. The muscle of white shrimp (Litopenaeus vannamei) is one of the species analyzed as it has been reported as a source of compounds with antiproliferative activity. The aim of this study was to evaluate the effect of shrimp muscle-isolated compounds on cell proliferation and morphology of human cancer cell lines. The muscle underwent a process of extraction and fractionation of compounds; their effect on cell viability assays (MTT) on lung adenocarcinoma (A549), prostate carcinoma (22 Rv-1), invasive breast adenocarcinoma (MDA MB 231), colon carcinoma (HTC 116), cervix adenocarcinoma (HeLa) and non-cancerous retinal cells (ARPE-19) was measured. Morphological changes were observed using fluorescence microscopy and chemical structure data was obtained using nuclear magnetic resonance. Fraction named C5 showed the highest antiproliferative activity on HCT-116 and MDA-MB-231, without significantly affecting the control cells. Subfractions C5-3 and C5-4 presented significant antiproliferative potential in MDA-MB-231; this cell line showed morphological changes that could be related to apoptosis, and spectroscopic analysis revealed the presence of b-carotene and eicosapentaenoic acid in C5, nevertheless, further studies are needed to determine the effect of each compound.

  • Physicochemical characteristics and bioactive compound profiles of Arabica Kalosi Enrekang with different postharvest processing Original Article

    YULIANTI, Yulianti; ANDARWULAN, Nuri; ADAWIYAH, Dede Robiatul; HERAWATI, Dian; INDRASTI, Dias

    Resumo em Inglês:

    Abstract This work aimed to understand and evaluate the impacts of postharvest procedures on physicochemical characteristics and bioactive compounds (CQAs and alkaloids) of green bean and roasted bean. Arabica green bean of kalosi Enrekang was obtained from different procedures: natural, honey and full-washed, and followed with medium roasting, powdered, and extracted using boiling water. A single-factor ANOVA and t-test was arranged to evaluate data, and OPLS-DA was applied to produce mapping. As the results, full washed processed green beans demonstrated a high lightness, while honey processed green beans showed a high chromaticity a*. Natural processed green beans contained a high CQAs, whereas honey processed green beans contained the highest quantity of alkaloids. In terms of caffeine, natural and honey processed green beans exhibited equal levels. In addition, honey roasted beans contained a high content of 3-CQA and 4-CQA, while full-washed processed roasted beans contained a high level of theobromine. The roasting process was reported to reduce the content of total CQAs and alkaloids.

  • Food and nutritional potential of two mushrooms native species to the Brazilian savanna (Cerrado) Original Article

    SILVA NETO, Carlos de Melo e; CALAÇA, Francisco Junior Simões; SANTOS, Leovigildo Aparecido Costa; MACHADO, Jason Carvalho; MOURA, Jadson Belem de; PINTO, Diogo de Souza; FERREIRA, Tânia Aparecida Pinto de Castro; SANTOS, Solange Xavier dos

    Resumo em Inglês:

    Abstract Until recently, no native mushroom was considered food in the Cerrado biome, while there are records of the occurrence of about 638 species of fungi so far, many of which have numerous undefined potentials, with the potential for food among them. Our work presents the nutritional aspects of two mushroom species found in an agroforestry system in the Cerrado (Auricularia nigricans and Schizophyllum commune), and a morphological identification key for the edible mushroom species highlighted in this study. The nutritional composition analysis revealed a moisture content of 65 and 41%, proteins of 7 and 10%, ether extract (fat) of 1.3 and 1.5% and fiber of 2 and 2.2% for A. nigricans and S. common, respectively. In this work we highlight the nutritional potential of two species of edible mushrooms, A. nigricans and S. commune. These mushrooms show similar nutritional characteristics to those of commercially produced exotic mushrooms, being rich in proteins and minerals. These data, added to other reports of this nature recently presented, reinforce the importance of knowledge of local biodiversity and native mushrooms as a food source.

  • Effects of drying temperature on the bioactive and technological properties of turmeric (Curcuma longa L.) flour Original Article

    LIMA, Maria Siqueira de; RESENDE, Osvaldo; PLÁCIDO, Geovana Rocha; SILVA, João Antônio Gonçalves e; CÉLIA, Juliana Aparecida; CALIARI, Marcio; OLIVEIRA, Daniel Emanuel Cabral de; CORREIA, Josivania Silva; SILVA, Marco Antônio Pereira da

    Resumo em Inglês:

    Abstract The objective of this study was to evaluate the influence of drying treatment on the characteristics physical, chemical, technological properties and bioactive of turmeric flour. The flour was obtained from the drying of rhizomes in a forced air circulation oven at temperatures of 45, 55, 65 and 75 °C. The analyzes performed were: pH, instrumental color, microstructure, granulometry, water and oil absorption indices, water solubility indices, and antioxidant activity. The characteristics of the flours significantly affected were moisture, protein, lipid and ash contents. The antioxidant capacity with the DPPH radical, for flour at the drying temperature of 45 °C, presented the highest value 36.55 Mmol Trolox g-1, and 7686.32 Mmol FeSO4 g-1 the FRAP radical at 65 °C.The phenolic content varied according to the solvent applied to obtain the extract, the mean values of total phenolic compounds for each temperature were: 0.419, 0.332, 0.316, 0.283 mg GAEa 100 g-1for temperatures 45, 55, 65 and 75°C respectively. Water solubility index (WSI) and oil absorption index ranged from 12.45 g g-1 to 11.78 g g-1 and from 2.54 g g-1 to 2.49 g g-1, respectively, for temperatures of 45 °C and 75 °C. The results of the present study indicated that temperature influences the physicochemical and technological properties of turmeric flour.

  • Using integrated GC-MS analysis, in vitro experiments, network pharmacology: exploring migao fatty oil active components/mechanisms against coronary heart disease Original Article

    JIAN, Lina; GUO, Jiangtao; ZHANG, Yongping; LIU, Jie; LIU, Yao; XU, Jian

    Resumo em Inglês:

    Abstract Coronary heart disease (CHD) is one of the main diseases causing morbidity and mortality globally, with oxidative damage and lipid peroxidation associated with oxidative stress and atherosclerosis. Cinnamomum migao is a Miao ethnomedicine that has been shown to provide relief from CHD symptoms. A gas chromatograph-mass spectrometer (GC-MS) was used to determine the chemical components of ten batches of migao fatty oil (MFO), yielding a total of 35 chemical constituents. The antioxidant activity of MFO in vitro was assessed using the DPPH· and ABTS·+ assay methods, and both indicated good antioxidant activity. The network pharmacology predicted the active constituents of MFO and their therapeutic influence on the mechanism of oxidative damage-induced coronary heart disease (OD-CHD). Six compounds were discovered in MFO, including tau-cadinol acetate and dodecanoic acid, which may play a role in OD-CHD by acting on lipids and atherosclerosis, the PI3K-Akt signalling pathway, and other pathways. In conclusion, our study lays the foundation for investigating the use of MFO in the treatment of OD-CHD.

  • Effects of sodium lactate on glycolytic activity and color stability of fresh beef during chilled storage Original Article

    WANG, Xinhui; CHE, Xingxuan; FANG, Fang; WEN, Yongping; LIU, Yang

    Resumo em Inglês:

    Abstract Fresh beef was treated with 3 g/L sodium lactate (Group SL) and the fresh beef without treatment was sampled as negative control (Group C). Based on the comprehensive analyses of pH, color and glycolytic rate, sodium lactate usage exhibited a better pH and color stability, which is conducive to maintaining the meat quality. The Group SL had lower glycogen content and higher lactate content than that of Group C. Meanwhile, the Group SL had significantly higher (p < 0.05) lactate dehydrogenase and hexokinase activity than that of Group C druing chilled storage. Moreover, NADH/NAD+ ratio in Group SL maintained at a stable level with a range from 0.54 to 0.68 during chilled storage. In contrast, Group C showed a high NADH/NAD+ ratio which indicated insufficient reducing activity. These results revealed that the sodium lactate treatment had a positive relationship with glycolytic rate and promoted the increase of glycolysis rate. These results may be partially explained the reason why sodium lactate usage can promote color stability via increase of glycolysis rate.

  • The physicochemical composition and sensory attributes of sponge cake fortification with date powder Original Article

    ALKEHAYEZ, Nora Mohammed; ALSHAWI, Amal Hassan; ALJOBAIR, Moneera Othman

    Resumo em Inglês:

    Abstract The current study investigates the effect of replacing sugar with different concentrations (0, 25, 50, 75, and 100%) of date powder (DP) on the physicochemical and sensory quality attributes of sponge cake. The results showed that DP is rich source of carbohydrate (78.20 ± 0.53%), moisture (7.80 ± 0.20%), fiber (7.73 ± 0.20%) followed by protein (2.73 ± 0.12%), ash (2.54 ± 0.00%), fat (0.50 ± 0.01%), potassium (24.96 ± 1.58 μg/g), phosphorus (3.12 ± 0.15 μg/g), calcium (2.61 ± 0.00 μg/g), iron (0.9 ± 0.00 μg/g), and vitamin A (1.27 ± 0.05 μg/g). Incorporation of different concentrations of DP concurrently (P ≤ 0.05) increased the weight, protein, fat, ash, fiber, moisture, minerals, and vitamin A and reduced the sponge cake's volume, specific weight, and carbohydrates contents. There are no significant differences between control and DP-containing cake in some sensory attributes. Overall, incorporating DP in sponge cake improved the nutritional and health quality attributes of the products without a major effect on its sensory attributes.

  • Processing optimization and quality assessment for the innovative product of canned soybean paste oyster Original Article

    LI, Kaiqiang; ZHANG, Zhixin; YE, Hongru; REN, Wenwen; HUANG, Luqiang; CHEN, Huibin

    Resumo em Inglês:

    Abstract Oysters have high nutritional value but are rare in processing products. In this study, we developed an innovative product of oyster combined with soybean paste. The processing conditions and flavoring formulations of canned oysters were optimized using orthogonal experiments. Headspace solid-phase microextraction (HP-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was applied to evaluate the volatile compounds related to the aroma. The results showed that the optimal canned oyster was oyster dried at 90 °C for 20 min and oil-fried at 150 °C for 6 min with the adding flavoring formula of 20% soybean paste, 0.5% vinegar, and 0.01% I+G (disodium 5'-presenting nucleotide) based on the weight of oyster. Canned soybean paste oysters enrich volatile components related to aroma including 2-octanol, 2-furanmethanol, benzaldehyde, and 2-pentylfuran. The canned soybean paste oyster is a high-valued nutrient including protein, fat, zinc, and taurine. This study will provide processing conditions for favorite instant processed oysters with soybean paste supplementary and deep insight into the flavor formation.

  • Antioxidant, α-amylase and α-glucosidase inhibitory activities of Cedrela sinensis (A. Juss) leaf with ethanol extract concentration Original Article

    WU, YingJinZhu; HAN, Young-Sil; KIM, Myung-Hyun

    Resumo em Inglês:

    Abstract Cedrela sinensis, a member of Meliaceae family, is a traditional Chinese woody vegetable widely used as food and in health since ancient times. In order to study antioxidant and anti-diabetic effects of different concentrations of ethanol extracts of Cedrela sinensis leaf, Cedrela sinensis leaf was extracted using five solvents based on different ethanol concentration (25 EE, 50 EE, 75 EE and 95 EE) and distilled water (DW). The antioxidant activity was analyzed using DPPH, ABTS+ radical scavenging ability, ORAC and reducing power assay. The contents of total phenolic and flavonoid compounds were also analyzed and assessed. The results showed 75 EE having higher polyphenol content (122.10 mg GAE/g) and flavonoid content (23.23 mg QE/g), showed better antioxidant and inhibitory effects against α-amylase and α-glucosidase. According to the test results, 75 EE had significant antioxidant activity and inhibitory ability to diabetes-related enzymes, indicating that it has potential as a functional food or nutritional food for the prevention and treatment of oxidation and diabetes.

  • Effects of dandelion tea on type II collagen induced arthritis in mice by regulation of ROR-γt/Foxp3 signaling Original Article

    WEN, Zhigang; HAN, Kun; YANG, Gang; YU, Jian; YAO, Xingbao; TIAN, Yafeng; ZHU, Yanfeng

    Resumo em Inglês:

    Abstract In this study, type II collagen was used to induce arthritis in mice to test the effect and mechanism of dandelion tea. The visual manifestations of arthritis, histopathological conditions of spleen, serum inflammatory factors and gene expression of synovium of foot and ankle joints in mice were detected by the methods of arthritis index (AI), spleen index, enzyme linked immunosorbent assay (ELISA), hematoxylin-eosin (H&E) staining and quantitative polymerase chain reaction (qPCR). The compound components of dandelion tea were determined by high performance liquid chromatography (HPLC). The experimental results show that dandelion tea can reduce the AI value, spleen index and paw swelling degree of arthritis mice, reduce the pathological damage of spleen, and increase the serum IL-10 and TGF-β levels, and can up-regulate Foxp3 expression and down regulate ROR-γt expression in the synovium of ankle joint. At the same time, the results of component analysis showed that the efficacy of dandelion tea came from the contents of gallic acid, protocatechuic acid, chlorogenic acid, caffeic acid, p-coumaric acid, rutin, myricetin, isoquercitrin, isochlorogenic acid and luteolin. It can be seen that dandelion tea is a health drink with good intervention effect on arthritis.

  • Interaction investigation and phase transition of carrageenan/lysozyme complex system Original Article

    ZHANG, Chunlan; NING, Yuli; JIA, Yin; KANG, Mengyao; HE, Yawen; XU, Wei; SHAH, Bakht Ramin

    Resumo em Inglês:

    Abstract Phase transition of lysozyme/carrageenan (Ly/CRG) complex system with different ratios, pH, ionic strength and temperature conditions was explored through ultraviolet-visible spectrophotometer, fluorescence spectrophotometer, fluorescence microscope, Zeta potential. The results showed that the main force between Ly and CRG is electrostatic interaction, and the Ly/CRG composite system has undergone three phase transition states: co-solubilization, gelation and aggregation. At pH = 1-3, the oppositely charged CRG and Ly form complexes based on electrostatic interaction. Whereas at pH = 12, both CRG and Ly are negatively charged and they repel each other electrostatically. The electrostatic shielding effect of salt ions had a greater impact on the formation of Ly/CRG complex. Temperature had a certain degree of influence on the structure and turbidity of the composite system. The interaction between polysaccharides and proteins can have a significant impact on the structure and stability of complex systems and the study of polysaccharide and protein complexes which will help to expand their application in food and medicine.

  • Bacterial community diversity on the surface of Chinese wolfberry fruit and its potential for biological control Original Article

    HUANG, Ting; QIN, Ken; YAN, Yamei; ZHAO, Jianhua; LIU, Jian; DUAN, Linyuan; DAI, Guoli; ZHANG, Bo; HE, Xinru

    Resumo em Inglês:

    Abstract The bacterial diversity on the surface of the Chinese Wolfberry (Lycium barbarum) affects the storage tolerance of the fruit. We analyzed the bacterial diversity on the surfaces of eight varieties of Chinese wolfberries using high-throughput sequencing before and after storage. A total of 737 OTUs, including 584 species, 423 genera, 243 families, 153 orders, and 62 classes, were identified by bioinformatic analysis of the OTUs at the 97% similarity level. There were no significant differences among fruit varieties just after picking (O period). The dominant genera during the O period were Massilia and Pseudomonas. However, after a 144-hour storage period (S period), there were significant changes in both the decay rate and surface bacterial compositions. The Z1 variety showed the highest rate of decay, and its surface microbiota was dominated by Pantoea (84.34%), while the variety with the lowest decay rate was O, dominated by both Pantoea (69.06%) and Rosenbergiella (16.99%).

  • Comparative growth, biochemical and sensory analyses reveal the feasibility of large-scale development of selenium-enriched Tartary buckwheat sprouts Original Article

    NGUYEN, Manh Hung; XIAO, Hanlei; TAN, Xin; CHEN, Fang; SHI, Xiaodong

    Resumo em Inglês:

    Abstract Selenium is an essential trace element in the human diet and has anti-aging, anti-tumor, and immunity boosting effects. In this study, the effects of selenium on Tartary buckwheat (Fagopyrum tataricum L.) sprouts were investigated. A suitable concentration of selenium had no adverse effects on the growth of Tartary buckwheat seedlings. The soluble sugar, protein, total flavonoid, and total phenol concentrations in the selenium-treated sprouts were higher than those in the untreated control sprouts. Electronic tongue measurements indicated that the taste characteristics, especially the sweetness and umami, of the selenium-treated and untreated groups were significantly different. Sensory analysis showed that selenium-treated Tartary buckwheat sprouts had good acceptability. Selenium-enriched Tartary buckwheat sprouts are a promising product, both in terms of flavor and as a useful source of selenium to increase human dietary intake.

  • Excessive amounts of antifungal agent and preservatives were illegally added in an adulterated herbal product for kids Original Article

    TAN, Daopeng; CUI, Jinguo; SHE, Xiangqian

    Resumo em Inglês:

    Abstract Illegally manufactured and counterfeit herbal medicines are growing a worldwide issue. And internet sales have simplified the distribution and payment of these counterfeit medicines. In 2019, a paper in The Lancet revealed the tip of the iceberg of counterfeit Chinese herbal medicines in Yongfeng County, Jiangxi Province, China. After 2 years, some so-called Chinese herbal poultices are still being manufactured in these districts. Here we report on a so-called herbal kids creams, which was advertised for treatment of childhood eczema. By means of NMR and HPLC-PDA, we found overdosed antimicrobial agents in the creams, including Terbinafine hydrochloride, Methylparaben, Propylparaben. Hence, compared to glucocorticoids, which are of high concern, the illegal addition of non-hormonal drugs in products for children requires particular attention.

  • Influence and analysis of Chaihu plus Longgu oyster decoction combined with five-elements music therapy on inflammatory factors and depression in patients with reflux cholangitis after cholangiocarcinoma surgery Original Article

    LIU, Ying; LIU, Zilin; WANG, Ying; WANG, Qingxian; ZHANG, Luying; ZHANG, Chaoyong; XU, Ying; ZHOU, Zhenwei; DUAN, Zheng

    Resumo em Inglês:

    Abstract The purpose of this study is to investigate the influence and analysis of Chaihu plus Longgu oyster decoction combined with five-elements music therapy on inflammatory factors and depression in patients with postoperative reflux cholangitis of cholangiocarcinoma. 90 patients with reflux cholangitis and mild to moderate depression after cholangiocarcinoma surgery were selected and were randomly divided into control and treatment groups. Control group was treated with antibiotics and antidepressant drugs, and treatment group was given Chaihu plus Longgu oyster decoction plus five-elements music therapy based on antibiotics. After treatment, the improvement of the main clinical symptoms, the serum IL-6, IL-10, TNF-α, CRP levels, and Hamilton Depression Scale evaluation of depression were analyzed. Follow up for 12 months, analyze the recurrence of the two groups of patients. The levels of IL-6, IL-10, TNF-αand CRP in the treatment group were significantly lower than in the control group. The scores of the main clinical symptoms and the efficacy of relieving depression in the treatment group were better. Therefore, Chaihu plus Longgu oyster decoction combined with five-elements music therapy can reduce the release of serum IL-6, IL-10, TNF-α and CRP inflammatory factors, improve fever, jaundice, abdominal pain and other symptoms, and reduce the degree of depression and the recurrence after treatment.

  • The structures and catalytic behaviors of two new complexes based on bifunctional tetrazole-carboxylate connector Original Article

    ZHAO, Dandan; ZHAO, Yang; ZHANG, Huiqin; HE, Sujiao; CAI, Zhuanghong; HE, Luhong

    Resumo em Inglês:

    Abstract Two transition metal coordination complexes [Co(Tppebc)2(Py)(H2O)]n (1) and [Ni(Tppebc)2(Py)(H2O)]n (2) (Py = pyridine, Tppebc = 3-(4-(2-(1H-tetrazol-5-yl)phenyl-4-yl) phenyl)-2-ethoxy-3H-benzimidazole-4-carboxylic acid) have been prepared by a hydrothermal method. The structural unit of complexes 1 and 2 adopts similar distorted octahedra geometry. Furthermore, both of those complexes feature a 1D chain and can be further extended to a higher-dimensional architecture through π···π stacking and hydrogen bonding. The catalytic property of complexes 1 and 2 were researched in the green catalytic process of the oxidative 2,6-di-tert-butylphenol (DBP). The high conversion and good selectivity results strongly indicate that both of the title complexes are catalytically active under the optimized reaction conditions.

  • Metagenomics exploring the effect of recombinant rice based on lotus seed starch-broken rice flour on intestinal flora in rats Original Article

    ZHANG, Yu; MA, Chunmin; DOU, Boxin; ZHANG, Yunliang; GUO, Yaqing; GAO, Shuai; ZHANG, Zhi; LIU, Ying; ZHANG, Na

    Resumo em Inglês:

    Abstract High fat diet may cause obesity, diabetes, atherosclerosis, hypertension, hyperlipidemia and other diseases, and even mortality. The recombinant rice based on mixing lotus seed starch and broken rice flour was used to feed high-fat diet rats, and its effects on body weight and organ index were determined. The changes of intestinal flora in rats were studied by macrogenomic technology, and the effects of lotus seed starch-broken rice flour recombinant rice (LSBR) on intestinal flora in rats were discussed. The results showed that adding enough LSBR could effectively inhibit the weight gain of rats, reduce the liver index from 0.3498 to 0.2836, and the kidney index from 0.0079 to 0.0072. The reduction of intestinal flora abundance and diversity caused by high-fat diet were improved, the relative abundance ratio of Firmicutes/Bacteroidete was reduced from 11.04 to 2.17, while the relative abundance of beneficial bacteria was increased.

  • The impact of Apocynum venetum tea flavonoids on G422 glioma in vivo Original Article

    ZENG, Shi; ZHAO, Xin; HUO, Jianhong; YANG, Huajiang; YANG, Donghong; LIU, Li

    Resumo em Inglês:

    Abstract This study looked at the inhibitory effects of Apocynum venetum tea flavonoids extract (AVTFE) on mouse glioma G422 cells. Through the use of high performance liquid chromatography, the flavonoids in AVTFE were examined (HPLC). Meanwhile, mice were injected with glioma G422 cells to create a mouse model of a transplanted tumor. AVTFE might significantly (P < 0.05) lower serum sIL-2R content and raise serum IFN-γ content in tumor-bearing mice, according to an analysis of mouse serum. In addition to reducing the rise in spleen weight and spleen index in mice brought on by transplanted tumors, AVTFE can limit the development of transplanted tumors in G422 cell mice. AVTFE can also boost immunity by encouraging T and B lymphocyte proliferation in tumor-bearing animals. AVTFE was therefore verified to have immunomodulatory properties and to limit the proliferation of glioma G422 cells.

  • Correlation analysis between soluble sugars of soybean and mucus drawing length of fermented natto Original Article

    YAN, Delin; LIN, Yongshan; QIU, Jing; LIN, Liangjing; YANG, Cunyi; GAO, Xiangyang

    Resumo em Inglês:

    Abstract Natto is a traditional fermented food from Japan that is made from soybean fermented by Bacillus subtilis natto. The mucus drawing length of natto determines the sensory quality of natto, and there are differences in the mucus drawing length and sensory quality of natto fermented with soybeans with different contents of soluble sugars. In this study, soybeans with different contents of soluble sugars were used to ferment natto, and the differences and correlations between the mucilage composition, the mucus drawing length and the sensory quality of natto were investigated. The contents of oligosaccharides and total sugars in soybean were significantly positively correlated with the mucus drawing length (R = 0.921, R = 0.956), and the correlation between the drawing length of mucilage and total sugars was stronger. Fermenting soybeans with high contents of total sugars could make mucus drawing of natto longer. The contents of oligosaccharides and total sugars in soybean were significantly positively correlated with the sensory index score (R = 0.886, R = 0.925). The natto fermented from soybean with high contents of soluble total sugars had better overall sensory quality. Soluble sugars had a positive influence on mucus drawing length and sensory quality of natto.

  • Optimal preparation time in the vermicompost production process Original Article

    BRONTOWIYONO, Widodo; RUDIANSYAH, Mohammad; MAHMUDIONO, Trias; SHICHIYAKH, Rustem Adamovich; ISWANTO, Acim Heri; ABDULKADHIM, Adnan Hashim; HUSSEIN, Shaymaa Abed; YASIN, Ghulam; SHARMA, Sandhir; ARAVINDHAN, Surendar

    Resumo em Inglês:

    Abstract Today, the vermicompost production process is considered one of the most economically, hygienically, and environmentally friendly methods for the stabilization of organic waste. The aim of this paper was to investigate the effect of food waste preparation time without initial modification and without continuous aeration on the vermicompost process before feeding the worms with organic waste material in order to pass the calorific stage of decomposition of organic matter and not to damage the worms that are sensitive to high temperatures, and the process of fertilizer production is faster, organic matter is composted for a while without the presence of worms. In this paper, four periods, including 0, 7, 14, and 21 days of waste preparation, were examined. The results showed that the difference in ratio between different preparation times was significant 7-14 days the most suitable time for waste preparation without initial modification was obtained.

  • Polysaccharide from Spirulina platensis improves sepsis-induced acute lung injury by alleviating inflammatory response and down-regulating endocan expression in rats Original Article

    HAN, Xue; LIU, Shuang; YANG, Yuguang; LIU, Wenming

    Resumo em Inglês:

    Abstract To explore the favourable functions of polysaccharide from Spirulina platensis (PSP) on sepsis-originated acute lung injury, together with the corresponding mechanisms. 60 male SD rats were randomly separated into sham, sepsis, and sepsis+PSP group with 20 rats in each group. Sepsis rat model was constructed by cecal ligation and puncture (CLP). The mortality and sepsis-related symptoms were used to judge the model success. CLP successfully established the sepsis-caused acute lung injury rat model. In sepsis rats, systemic inflammation and pulmonary inflammation, as well as endocan protein level were increased. PSP treatment improved sepsis-induced acute lung injury and systemic inflammation, and reduced the endocan protein level. Lung injury biomarkers were positively correlated with serum pro-inflammatory factors/serum endocan protein, while serum pro-inflammatory factors were positively associated with serum endocan level. PSP ameliorates acute lung injury via relieving inflammatory response and down-regulating endocan expression in sepsis rat.

  • Clinical application of High-flow nasal cannula oxygen therapy in acute heart failure Review Article

    LIU, Xiong; WU, Rong; LAI, Liren; LIN, Jiyan

    Resumo em Inglês:

    Abstract The High-flow nasal cannula (HFNC) oxygen therapy has received attention as an alternative to respiratory support in critically ill patients. It gives you a continuous flow of fresh gas at high flow rates replacing or washing out the patient’s pharyngeal dead-space. Every breath that the patient now breathes will be cleared of carbon dioxide and replaced with an oxygen-rich gas, which improves breathing efficiency. Although the use of HFNC in adults who are critically ill has been dramatically increasing, the advantages and disadvantages of each element have not been well discussed. Although the use of HFNC in critically ill adults has increased dramatically, its advantages and disadvantages have not been well discussed. The pathophysiological mechanism of AHF caused by dyspnea and hypoxia is different from the primary respiratory disease, the indications, timing and efficacy of HFNC in AHF treatment are not satisfactory. This paper reviews related research in recent years to improve the AHF respiratory support level with reasonable use of HFNC.

  • Application of Bifidobacterium spp in beverages and dairy food products: an overview of survival during refrigerated storage Review Article

    Shori, Amal Bakr

    Resumo em Inglês:

    Abstract The food industry has established a number of food and beverage products containing probiotic strains. A probiotic strain should maintain stability in the food product during processing and also during subsequent storage. Bifidobacteria are probiotic commonly found throughout the colon of both humans, animals and are considered normal residents of the gastrointestinal tract. These bacteria have important health functions. Thus, the incorporation of bifidobacteria has been shown to enhance the therapeutic value of food and beverage products. It is highly desirable that the viable counts of Bifidobacterium spp in the final product to be at least 106-107 cfu/ml to offering health benefits to the consumers. Therefore, the objective of this study is to review the applications of Bifidobacterium spp in beverages and dairy food products and the effect of different food matrices on their survival during the storage.

  • An overview of mycotoxins, their pathogenic effects, foods where they are found and their diagnostic biomarkers Review Article

    SILVA, João Victor Batista da; OLIVEIRA, Carlos Augusto Fernandes de; RAMALHO, Leandra Náira Zambelli

    Resumo em Inglês:

    Abstract Mycotoxins are products of the secondary metabolism of fungi, which can be present in food as contaminants. According to Food and Agriculture Organization (FAO), these substances, making them relevant to global health, contaminate approximately 25% of all food worldwide. The occurrence of exposure to these mycotoxins is more common in developing countries, where their effects are more harmful to health due to the high rate of malnutrition in these places. The damage caused by them can manifest acutely or chronically, and among them stand out hepatotoxicity, nephrotoxicity, immunogenicity, carcinogenesis, mutagenesis, and teratogenesis and are associated with particularly dangerous nutritional disorders in children from poorer regions. This review focuses on aflatoxins, fumonisins, zearalenone, deoxynivalenol and ochratoxins, with special attention to their impacts on human and animal health, based on experimental studies and case reports. The biomarkers most used in the detection of these substances based on their metabolism are also discussed.

  • Chemical composition and great applications to the fruit of the pomegranate (Punica granatum): a review Review Article

    CORONADO-REYES, Jesús Alberto; CORTÉS-PENAGOS, Consuelo de Jesús; GONZÁLEZ-HERNÁNDEZ, Juan Carlos

    Resumo em Inglês:

    Abstract The pomegranate (Punica granatum) belong the Punicaceas family and is a plant of Iran that is characterized by the fruit that it give because is a big globular berry that inside have a lot of seeds wrapped in a juicy edible pulp covered for a gross peel with green, yellow and red tonalities depending of the ripening state and the varieties. The harvest and consumption of the fruit has gone increasing in Mexico due of the actual findings of phytochemical compounds whit antioxidant, anti-inflammatory and antiviral activity with application in products of food industry and pharmaceutical and it has even been observed microbicide activity versus fungus responsible of crop rot and pathogenic bacteria, nevertheless, in the treatment of the fruit the peel isn´t used and is discarded, so, in this project we want to describe on general way the fruit and the alternatives that has been worked actually in the exploration and application of phytochemical compounds like the polyphenols in whole the plant.

  • Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products Review Article

    SUBIRIA-CUETO, Rodrigo; CORIA-OLIVEROS, Alma Janet; WALL-MEDRANO, Abraham; RODRIGO-GARCÍA, Joaquín; GONZÁLEZ-AGUILAR, Gustavo Adolfo; MARTINEZ-RUIZ, Nina del Rocio; ALVAREZ-PARRILLA, Emilio

    Resumo em Inglês:

    Abstract Agro-industrial processing activities generate by-products that are discarded at high economic and environmental costs; however, many of them still contain high levels of bioactive compounds (BCs) such as dietary fiber (DF) and phenolic compounds (PCs), which, when combined, are known as antioxidant dietary fiber (ADF). These BCs have properties that are beneficial to our health, among them anti-inflammatory, antioxidant and cardioprotective. Moreover, DF can regulate glucose and cholesterol levels. The mechanism of ADF action depends on its chemical structure and the interactions between the DF and PCs in it. Recent studies have reported the incorporation of several of these by-products on a diet through food products consumed worldwide, such as bread. This review describes the chemical characteristics of the ADF complex and the effect of its molecular interactions on sensory, nutritional and health-promoting properties of functional bakery goods.

  • Makgeolli - The Traditional Choice of Korean Fermented Beverage from Cereal: An Overview on its Composition and Health Benefits Review Article

    SHIMOGA, Ganesh; KIM, Sang-Youn

    Resumo em Inglês:

    Abstract Food is a very basic survival need for the sustenance of life and it always register its impact along with beverages. Varieties of alcoholic/non-alcoholic beverages were invented globally under the influence of cultural topography, which drastically differ in western and eastern tradition. One such traditional Korean fermented beverage is Makgeolli, which is popularly known as “Korean rice wine” made wholly from rice and other cereal such as wheat, barley, and germinated grains by the process of fermentation using a main natural ingredient Nuruk, an amylase enzyme “source”. The low alcohol content (6-9%) of Makgeolli with antioxidant constituents and benefiacial polyphenols like resveratrol, quercetin etc. endowing an interesting light sparkling tone of prominent astringency. The composition of fresh Makgeolli with significant amounts of lactic acid bacteria such as Lactobacillus, as well as starch, proteins, dietary fibers, free amino acids, vitamin nutrients and bioactive components are considered to be benefial to health, but it should be considered within that frame, since it is still an alcohol. The Makgeolli is considered as a probiotic liquor and claim detonated health benefits, often compared to yoghurt. In this short review, we mainly emphasize the composition of Makgeolli and offer a glimpse to its potential health benefits.

  • Advances in dry hopping for industrial brewing: a review Review Article

    GOMES, Fábio de Oliveira; GUIMARÃES, Bernardo Pontes; CEOLA, Duan; GHESTI, Grace Ferreira

    Resumo em Inglês:

    Abstract highly hopped and dry hopped beer production and consumption has increased steadily for the last twenty years, following the rise of craft breweries in the United States of America and the trend they set over the world. This overuse of hops offers some environmental, technological, and economic challenges for the beer industry. Researchers have been studying several ways to make beer more ecofriendly by promoting reuse of spent hops and increasing extraction yields. Dry hopping is a size-dependent process, making it feasible for craft breweries with their small scale production, but quite a challenge for larger tanks and breweries. Based on the literature and industrial experience from brewers, the aim of this research was to analyze and discuss different dry hopping methodologies for the brewing industry and how the parameters affect the final product. In order to shed light on this trending topic and to better aid brewers in choosing the most suitable, efficient, and environmental-friendly dry hopping process for their brewery, this work approaches the main variables that promote aroma transfer from hops into beer and how to optimize it.

  • Phenolic profile and antioxidant capacity of fruit Averrhoa carambola L.: a review Review Article

    VARGAS-MADRIZ, Ángel Félix; KURI-GARCÍA, Aarón; VARGAS-MADRIZ, Haidel; CHÁVEZ-SERVÍN, Jorge Luis; AYALA-TIRADO, Rosa Adriana

    Resumo em Inglês:

    Abstract The fruit of Averrhoa carambola L. (A. carambola L.) belongs to the Oxalidaceae family, is probably native to Ceylon and Moluccas, and is commonly known in various places as “star-fruit” or “carambola.” This fruit is used as traditional medicine for a variety of diseases. The phenolic compounds that the fruit contains are thought to be responsible for its many benefits. Currently there is extensive research on the content of phenolic compounds and the antioxidant capacity of the fruit of A. carambola L. Most authors report total phenolic content (TPC) and total flavonoid content (TFC); while antioxidant capacity has been analyzed using different techniques such as: 1,1-diphenyl-2-picrylhydrazyl assay (DPPH), ferric reducing antioxidant power assay (FRAP), and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS). HPLC analysis has resulted in the identification of phenolic compounds in the fruit. However, each of the authors use different methodologies in the various stages of the analysis, from obtaining the sample to the form of analysis, and this may explain the differences in their results. This paper offers a review of existing research on the phenolic profile and antioxidant capacity of the A. carambola L. fruit, with special attention to the methodologies used.

  • Functional food ingredients for control of gestational diabetes mellitus: a review Review Article

    LIN, Huiting; LI, Shiyang; ZHANG, Jiawen; LIN, Shaoling; TAN, Bee K.; HU, Jiamiao

    Resumo em Inglês:

    Abstract Gestational diabetes mellitus (GDM) is highly prevalent worldwide, with an estimated 10-15% percent of pregnancies affected. Increasing evidence indicates that functional food ingredients (FFIs) may help relieve GDM via multiple mechanisms, such as eliminating free radicals, downregulating inflammation, promoting insulin secretion and signaling, targeting hepatic gluconeogenesis and glycogen storage metabolism, and regulating the intestinal microflora. In this article, the effects of functional food ingredients on GDM and the possible underlying mechanisms of action are reviewed. This review provides reference information that can be useful for the development of novel functional supplements for the control of GDM.

  • Use of natural substrates as an alternative for the prevention of microbial contamination in the food industry Review Article

    BARBOZA, Giovana Rueda; ALMEIDA, Jaqueline Milagres de; SILVA, Nathália Cristina Cirone

    Resumo em Inglês:

    Abstract The use of additives by the food industry is a way to prevent bacterial and fungal contamination in products as well as to conserve foods during their shelf life, preventing them from causing diseases or undesirable alterations in the sensory characteristics of foods. Food producers are greatly concerned about decreasing the addition of synthetic compounds, to avoid harm to the consumer’s health and to the environment and, at the same time, about contributing to the maintenance of a safe food.

  • Aflatoxin M1: biological decontamination methods in milk and cheese Review Article

    GONÇALVES, Bruna Leonel; ULIANA, Romulo Dutra; COPPA, Carolina Fernanda Sengling Cebin; LEE, Sarah Hwa In; KAMIMURA, Eliana Setsuko; OLIVEIRA, Carlos Augusto Fernandes; CORASSIN, Carlos Humberto

    Resumo em Inglês:

    Abstract Dairy cattle when fed on aflatoxin B1 may excrete aflatoxin M1 in milk as a consequence of dietary exposure. Once AFM1 is excreted in milk, it is present in dairy products such as cheese, yogurt, among others. This mycotoxin is quite resistant to temperature therefore heat treatments like pasteurization and ultra-pasteurization are not enough to inactivate it. In this context, this article provides an overview of the biological decontamination methods on milk and cheese of the last decade, as a contribution to evaluate the evolution of this strategy as well as its efficiency according to their authors. Relevant studies published between January 2009 and May 2019 were selected after a systematic search of the literature in PubMed, Science direct and Google Scholar databases. According with our research in the last decade few studies have been published on these methods and unfortunately none of the published studies tested such methods in cheese. Throughout the research many studies on decontamination methods were found, however, in phosphate buffered saline solution or in culture medium. Further studies on biological decontamination on milk and mainly on cheese are necessary for this technique to be better developed and applied to a large scale in the industries.

  • Conservation advances on Physalis peruviana L. and Spondia purpurea: a review Review Article

    VEGA, Juan Carlos DE LA; OLMEDO, Valeria; ORTEGA, Clara Gabriela; LARA, Marco Vinicio; ESPÍN, Rosario del Carmen

    Resumo em Inglês:

    Abstract This research aims to describe the different methodologies that have been developed for the conservation of two fruits (Physalis peruviana L. and Spondia purpurea) present in the Ecuadorian highlands, as well as in other American countries. Information has been collected regarding the development of alternative and efficient technologies for the conservation of these fruits and their bioactive compounds. The studies performed to date are associated with the effect that the different conservation methods have shown in the post-harvest behavior (color, antioxidant potential, polyphenols, etc.) of the fruits, as well as its characterization in different maturation stages (soluble solids, acidity, pH, etc.). The contrast and comparison of this information will support choosing the most appropriate methodology according to the objectives to be achieved and the available resources. The research concludes that the knowledge about the healthy components in fruits increase their consumption and therefore motivates, the research to preserve these components for a longer time, reducing costs and waste.

  • Health promoting effects of fermented foods against cancer: an updated concise review Review Article

    KESIKA, Periyanaina; SIVAMARUTHI, Bhagavathi Sundaram; CHAIYASUT, Chaiyavat

    Resumo em Inglês:

    Abstract The global cancer burden has increased, and about 9.6 million cancer-related deaths were recorded in 2018. Genetic makeup, unhealthy lifestyle, urbanization, obesity, and dietary preferences are key risk factors associated with cancer incidence and development. Next to lung cancer, colorectal cancer is the most perilous cancer type in terms of mortality rate. Diet plays a major role in colorectal cancer risk. The consumption of vegetables, unprocessed cereals, fish product, and fermented foods are associated with lower cancer risk, while raw and processed red meats and refined foods are associated with increased cancer risk. The anti-cancer properties of fermented foods and their possible mechanisms are summarized in this review. Some studies indicated that the consumption of fermented foods reduced the risk of cancer and improved the health status of cancer patients. However, some other research findings suggested that the intake of fermented foods was not associated with reduced cancer risk. Several signaling pathways (p38 MAPK, ERK1/2, energy deprivation, and death-receptor mediated pathways) are involved in the anti-proliferative and growth suppressive properties of fermented foods. Overall, the literature survey suggested that the consumption of fermented foods might reduce cancer risk and improve health status in association with other factors, such as genetics and healthy lifestyle.

  • Chlorella vulgaris, a microalgae important to be used in Biotechnology: a review Review Article

    CORONADO-REYES, Jesús Alberto; SALAZAR-TORRES, Juan Alfonso; JUÁREZ-CAMPOS, Beatriz; GONZÁLEZ-HERNÁNDEZ, Juan Carlos

    Resumo em Inglês:

    Abstract Chlorella vulgaris is a microalgae belonging to the order of the Chlorococcales, of the Oocytaceae family, of the genus Chlorella, which has a green colour due to the chloroplasts it contains. Its shape is spherical with a size that varies from 1 to 10 microns. These microalgae contain, in addition to chlorophyll, a significant amount of intracellular proteins, carbohydrates, lipids, vitamin C, β-carotenes and B vitamins (B1, B2, B6 and B12), which is why it is commonly used for the preparation of food supplements, as well as for the production of cosmetics, clinical treatments and even for the detoxification of heavy metals in wastewater. For this reason, the following review speaks from the morphology of the microalgae C. vulgaris to recent investigations regarding the primary and secondary metabolites. This research also provides an overview of the areas of opportunity for the development of new products and process improvements in order to increase the existing yields so far to optimize responses based on the desired products, the formulation of various growth media or the design of new photobioreactors which allow greater control of growth conditions and easy scaling for high productions at the industrial level that cover the current global needs.

  • The composition, pharmacological and economic importance of essential oil of Litsea cubeba (Lour.) Pers Review Article

    SIVAMARUTHI, Bhagavathi Sundaram; KESIKA, Periyanaina; CHAIYASUT, Chaiyavat

    Resumo em Inglês:

    Abstract Litsea cubeba (Lour.) Pers. is a valuable essential oil-producing plant species. It is a shrub and is mostly found in India, China, Japan, Taiwan, and, Northern Thailand. L. cubeba essential oil, which is rich in citral, has been used as a traditional medicine to treat several diseases. The fresh fruits of L. cubeba are used for the extraction of essential oil, and the oil is intense yellowish in color, fresh and has a sweet aromatic flavor. The composition of essential oil varies based on the extraction method, cultivar, plant parts, time of sampling and processing. The current manuscript summarizes the composition as well as pharmacological and economic importance of L. cubeba essential oil. The literature review revealed that the essential oil of L. cubeba exhibited antioxidant, antimicrobial, and antiproliferative activities; also, it can be used as pesticide, repellent and fragrance agent in cosmetics. However, further studies are required to bridge the scientific gap of transferring the scientific findings into commercially valuable products. Also, studies on the potential of L. cubeba essential oil in other possible fields like aromatherapy and cognition are desirable.

  • How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review Review Article

    PRESTES, Amanda Alves; VARGAS, Maryella Osório; HELM, Cristiane Vieira; ESMERINO, Erick Almeida; SILVA, Ramon; PRUDENCIO, Elane Schwinden

    Resumo em Inglês:

    Abstract Fermented milks, with diverse manufacturing, fermentations and specific strains, have been consumed around the world, with a millennial knowledge of their production. These dairy products have a potential nutritional value, taking food industries to invest, nowadays, in dairy products with a functional and healthy appeal due to the changes in the habits and diet of the population. The addition of natural ingredients from vegetables and fruits into fermented milks is a tendency nowadays. The inclusion of natural additives may change the texture, composition, sensory attributes and increase of the shelf life since some compounds are related to have a high antioxidant activity, which decreases the development of deteriorating microorganisms. These called bioactive compounds are synthesized by plants and also may contribute to the fermented milk formulation, in special from fruits, which increase the sensory acceptance. Several classes of fruits bioactive compounds are associated to several health benefits and are a base of many studies about functional fermented milks, reported in this review. This theory background becomes essential for future studies and dairy products development.

  • Influence of grains postharvest conditions on mycotoxins occurrence in milk and dairy products Review Article

    LIMA, Clara Mariana Gonçalves; COSTA, Herique Riley Duarte; PAGNOSSA, Jorge Pamplona; ROLLEMBERG, Nathalia de Castro; SILVA, Josiane Ferreira da; DALLA NORA, Flávia Michelon; BATIHA, Gaber El-Saber; VERRUCK, Silvani

    Resumo em Inglês:

    Abstract Mycotoxins are secondary metabolites produced by some filamentous fungi, which can cause toxic effects in humans and animals. The purpose of the study was to report the influence of postharvest conditions of grains and animal feed on the occurrence of mycotoxins in milk and dairy products which are widely consumed worldwide and have several health benefits for consumers. Among the most toxic mycotoxins are aflatoxins (AFs), with AFB1 being the most toxic and present in grains and cereals used in the feeding of dairy cows. After ingestion, AFB1 is converted to AFM1, which is excreted in milk, being a source of direct contamination to consumers of this product and dairy products. Thus, knowledge about this substance and the care that can be taken to reduce the consumption of contaminated food is a matter of great importance concerning public health and food safety. This review reports that the temperature and humidity at which the grains are stored, are the main conditions that can be controlled during storage, aiming to reduce the growth of fungi and the production of mycotoxins. This work reinforces that the continuous control of mycotoxins in milk and dairy products is of vital importance to obtain a safe product. Besides, strategies to mitigate the development of fungal contamination have been carefully revised to prevent the formation of these toxic substances.

  • A review on the functional properties of fermented soymilk Review Article

    KESIKA, Periyanaina; SIVAMARUTHI, Bhagavathi Sundaram; CHAIYASUT, Chaiyavat

    Resumo em Inglês:

    Abstract Fermented soybean products have been used for several centuries. Fermented soymilk is one of the known soy products with several health benefits. The current literature review recapitulates the various health benefits of fermented soymilk. In vitro and in vivo studies have shown that the consumption of fermented soymilk protects one from cancer, diabetes, hyperlipidemia, etc. It has also been reported that fermented soymilk has immune-modulatory, memory improvement, anti-colitis, and wound healing activities. However, there are few studies to confirm the health benefits of fermented soymilk for human subjects. The dose and duration of the intervention may vary between the animal model and humans. So, additional studies are obligatory to authorize the proposed health benefits of fermented soymilk.

  • Impact of antibiotic therapy management by clinical pharmacists on rational drug use in the perioperative period of retinal detachment surgery in china: a retrospective study from the perspective of prescription structure Review Article

    CUI, Li; HUANG, Yuankai; YAO, Dongning; ZHU, Hong; LI, Wei; YAO, Wenbing

    Resumo em Inglês:

    Abstract Background This paper aims to assess the impact of antibiotic therapy management by clinical pharmacists on rational drug use (RDU) in the perioperative period of patients receiving retinal detachment surgery in China from the perspective of prescription structure. Methods: In this study, a retrospective study was used to compare the differences in the RDU between 233 patients (the experimental group) receiving medical treatment and 210 patients (the control group) without clinical pharmacist intervention. The data were collected with a set of indicators adjusted from the core medication use indicator proposed by the World Health Organization and the International Network of Rational Use of Drugs according to the background of China. Results: There were significant differences in average number of drugs per prescription (19.7 and 20.8, P = 0.001), percentage of drugs on the reimbursable list (98.32% and 72.4%, P = 0.003), and average treatment expenditure per prescription (555.3 yuan and 707 yuan) between the experimental group and the controlled group, while average number of antibiotics per prescription (4.2 and 4.3, P = 0.114), average number of injections per prescription (12.02 to 11.96, P = 0.804) were not changed significantly. Conclusions: More efforts are needed to improve the effectiveness of the antibiotic therapy management by clinical pharmacist on rational drug use, meanwhile the objective of cost-saving should be included in the service pattern of clinical pharmacy services.

  • Advances in research of TGF-Β1 in human testis Review Article

    WANG, Tingting; ZHANG, Dan; SONG, Tao; SUN, Mengdi; ZHANG, Jidong

    Resumo em Inglês:

    Abstract Transforming growth factor β1 (TGF-β1) is a polypeptide growth factor with various biological activities. Recent studies have shown that this growth factor and they receptors are expressed in human Leydig cells, Sertoli cells, spermatogonia, spermatocytes and sperm cells after birth, and are involved in the endocrine regulation of spermatogenesis. However, there is no report on the expression of TGF-β in human embryonic testis. TGF-β1 is a peptide growth factor widely distributed in germ cells at various levels in the testis, regulating the function of the testes and maintaining the stability of the testis environment by acting on various cells. This review summarizes the research progress of TGF-β1 in human testis.

  • Adoption of cleaner production in a pupunha palm heart factory: a systematic literature review and a case study Review Article

    VARELLA, Walter Augusto; OLIVEIRA NETO, Geraldo Cardoso de; SOUSA, Thales Botelho de

    Resumo em Inglês:

    Abstract The pupunha (peach palm) palm heart production in the Vale do Ribeira (southern region of the State of São Paulo-Brazil) brings economic benefits to the region, and environmental risks with the generation of a large amount of waste. The Cleaner Production adoption in the pupunha palm heart factories is a strategy for reducing environmental impacts and generating profit, with consequent rational use of raw material, reuse of waste, and new equipment installation. This research aims to evaluate the Cleaner Production adoption’s environmental and economic benefits in the reuse of waste generated in pupunha palm heart processing. The case study was carried out in a factory, using direct observation, interviews, and documentary data. The calculation of ROI was an adequate tool for economic evaluation, and the adoption of gondolas in the stages of material separation and waste treatment provided improvements in the production processes. The Cleaner Production application increased the theoretical knowledge about the treatment and use of the waste, reduced the environmental impact, allowed the development of a new business, and generated economic gains through the creation of employment and increase of income.

  • Effect entrepreneurship on innovation behavior and institutional environment: based on a comparative analysis Review Article

    JIANG, Xiaodi; FU, Liping

    Resumo em Inglês:

    Abstract To establish a basic model to evaluate the effect of entrepreneurship upon the organizational innovation, applying transaction costs and intellectual property right protection as institutional moderating variables. By collecting data from GEM’s investigation, the dynamic connection between the entrepreneurship and innovation decision was explored and the differences in terms of innovation’s motivations were statistically compared between the North and emerging countries. The entrepreneurship exerted positive effect on entrepreneurs’ innovation decision. The decrease of transaction costs had positive moderating effect. With subsequent comparative analysis, the transaction costs exerted larger moderating effect, whereas intellectual property right protection had negative moderating effect in emerging countries. Individualized policy implications should be proposed according to the specific situations in emerging countries, which include adapting regional incubator, building information communication platform as well as applying appropriate intellectual property right protection.

  • Industrial agglomeration and product quality improvement of food enterprises: empirical analysis based on data from Chinese enterprises Review Article

    ZHENG, Jiyuan; HU, Hao

    Resumo em Inglês:

    Abstract This study utilized data on dairy enterprises, which are representative of China's food industry, to investigate the relationships and mechanisms between industrial agglomeration and the product quality of food enterprises. The results show that industrial agglomeration significantly improves the product quality of Chinese food enterprises. In general, the economic effect of China's food industry agglomeration is greater than that of excessive competition. The heterogeneity analysis showed that industrial agglomeration plays a more important role in promoting the product quality of non-state-owned enterprises and food enterprises in the eastern region than in state-owned enterprises and the central and western regions. Further mechanistic analysis showed that industrial agglomeration promotes food quality improvement by improving enterprise productivity and fixed cost input efficiency. Therefore, this study confirms that industrial agglomeration can be used as an external driving force for China's food quality improvement. On the basis of market mechanisms, through the guidance of the macro policy of industrial agglomeration, the external economies of the scale effect of agglomeration are of great significance for helping the food industry become high quality and high end.

  • Use of bacterial cellulose as a fat replacer in emulsified meat products: review Review Article

    OLIVEIRA, Alyne Alves Nunes; MESQUITA, Eliana de Fátima Marques de; FURTADO, Angela Aparecida Lemos

    Resumo em Inglês:

    Abstract Emulsified meat products have a high fat content. The industry has been looking for strategies to replace fat with healthier products in order to meet consumer demands. This review aims to present studies on the use of BC as a substitute in emulsified meat products. In these studies, BC proved to be a potential fat replacer, as it maintained the same technological and sensory properties found in products with original fat content.

  • Surgical treatment of paraspinal schwannoma of left supraclavicular fossa: a case report Review Article

    ZHANG, Hai; LIN, Wanli; LI, Hui; PENG, Fengyuan; CHE, Weibi

    Resumo em Inglês:

    Abstract The incidence of paraspinal schwannoma of supraclavicular fossa is low, and its operative plan and complications have not been systematic reported. Here, we reported a case of supraclavicular paraspinal schwannoma in our center. The operative methods, intraoperative precautions and postoperative complications were illustrated. A 54 years old male patient was admitted to hospital due to pain in the left chest and back for 20 days. MRI showed 32 × 68 × 38 mm tumor adjacent to the spine of the left supraclavicular fossa. The patient underwent supraclavicular incision surgery, and the postoperative pathology showed schwannoma. After the operation, the nerve of the left upper limb was damaged, which was manifested as numbness in the skin above the joint of the left thumb, left index finger, middle finger, ring finger and little finger. The skin above the second finger joint of the little finger is numb and the grip strength is weakened. One month after operation, the symptoms were relieved. Surgery is the first choice for the treatment of supraclavicular tumors. It is necessary to review the anatomy of supraclavicular region in detail before the operation, and to protect important nerves and vessels during the operation.

  • Vibriosis and its impact on microbiological food safety Review Article

    PIRES MARTINS, Victória Gabrielle; DOS SANTOS NASCIMENTO, Janaína; DA SILVA MARTINS, Flávia Myllena; CEOTTO VIGODER, Hilana

    Resumo em Inglês:

    Abstract It is estimated that infections caused by bacteria of to the genus Vibrio are sub notified, however it is possible to notice the increase in the vibriosis incidence associated to the consumption of contaminated water and food, specially by raw seafood. Vibrio cholerae, Vibrio parahaemolyticus e Vibrio vulnificus are the main pathogenic species for humans and the infections caused by these bacteria can range from simple gastroenteritis to cases of sepsis. In Brazil, until 2020, the legislation that determined the microbial standards for food, RDC 12/2001, recommended that the presence of V. parahaemolyticus should be investigated in ready-to-eat food based on raw fish and similar. However, IN60, the new legislation that came into force on December 2020, no longer requires it. Since the presence of these bacteria are important risk factors for humans, as agents of diseases transmitted specially by food, it is important to monitor their presence in foods of marine origin, especially in fish and shellfish that will be consumed raw. Therefore, preventive approaches are needed, such as the control and monitoring of microbiological quality of water, mainly in high-risk food production environments (such as oysters, for example) and the microbiological control of these foods, including vibrio research.

  • Fruit preservation packaging technology based on air adjustment packaging method Review Article

    DWI ANGGONO, Agus; REBEZOV, Maksim; MIRONOV, Sergey; THANGAVELU, Lakshmi; ARAVINDHAN, Surendar; ALJEBOREE, Aseel Mushtak; AL-JANABI, Samaher; ABD ALRAZZAK, Nour; ALKAIM, Ayad Fadhil; KAMAL ABDELBASSET, Walid

    Resumo em Inglês:

    Abstract Fresh vegetables and fruits need oxygen (O2) to carry out their metabolic activities, particularly respiration. The procedure where the actively respiring commodity is sealed in film packages made of polymer to change the CO2 and O2 levels of concentration inside the package environment required to increase shelf-life and preserve freshness is referred to as modified atmosphere packaging (MAP). To affect the product's metabolism being packaged or the activity of organisms that cause degradation to extend the time of preservation, it is frequently desired to create an environment high in CO2 and low in O2. MAP changes the environment and increases moisture preservation that has a bigger impact on quality preservation. Moreover, packing separates the product from the surrounding environment, assisting in the creation of circumstances that, if not hygienic, at the very least minimize exposure to infections and pollutants, as well as physiological damage. MAP is a dynamic mechanism that occurs concurrently throughout permeation and respiration. As a result, MAP design necessitates the assessment of the product's intrinsic features, such as film permeability, optimal O2 and CO2 gas concentrations, and respiration rate. The goal of MAP design is to specify parameters that will provide the greatest feasible environment within the package for increasing the product's shelf-life in the quickest possible time. This is accomplished by synchronizing the packed produce's respiration rate with O2 and CO2 gas penetration rate through the film. The current study contains a detailed discussion of all of these elements of MAP.

  • A case report of benign recurrent aseptic meningitis and literature review Review Article

    QIU, Tao; DAI, Xiaoyan; XIAO, Hua; WANG, Juan; CHEN, Yuxiao; XU, Xiaoya; HUANG, Linming

    Resumo em Inglês:

    Abstract Benign recurrent meningitis, also known as Mollaret’s meningitis (MM), is characterized by recurrent headache, fever, meningeal irritation and sterility of cerebrospinal fluid examination, which is rare in clinic. Although with clear diagnostic criteria, there are still many unclear aspects of its pathogenesis, and treatment of this disease. The author reported a case of benign recurrent aseptic meningitis, who had three episodes of acute headache with or without fever. The patient was treated with ceftriaxone, acyclovir and cefazoxime for the first time, cefazoxime, cefimidazole and mebendazole for the second time, and piperacillin and acyclovir for the third time. The results showed that the patient did not recover completely in the first two times and fully recovered at the third time. Based on the current research, the author believes that for MM, mainly symptomatic relief, indomethacin should be recommended, and too much antiviral treatment is not needed.

  • Clinical prognosis and gene expression profiles of prostate cancer patients with bone and lymphatic metastases Review Article

    LI, Jianfeng; HU, Shaoyu; LI, Huafu; JIANG, Jie; WANG, Jianjun

    Resumo em Inglês:

    Abstract In this paper, we aimed to observe the prognosis and gene expression profiles of bone and lymphatic metastases. SEER*Stat software was used to collect prognosis analysis. Datasets of gene expression profiles were downloaded from the GEO database. GEO2R tool was used to analyze the data to identify the differentially expressed genes (DEGs). Functions of DEGs were annotated by KEGG. Protein interaction analysis and hub gene selection were performed using STRING database. The overall survival rate (OS) of Lymph node metastasis was better than that of bone metastases. In lymph node metastasis prostate cancer, the expression of ZWINT, DNMT3B and RAD54B was higher than that in bone metastasis prostate cancer; the expression of HBA2, MS4A4A, COLCE, CCL18, DCN, S100A4, ACP5, ARHGDIA, MEM204, GALR3, CTSZ, and EPHX1 was lower than that in bone metastasis prostate cancer. DEGs in bone metastasis prostate cancer were involved in various biological processes, such us enhancing the adhesion and chemotaxis, immune correlation and promoting malignant transformation of cancer cells. The data suggests that gene expression patterns of these two profiles are different. Bone metastasis may be poor prognosis and higher malignancy.

  • Study on WSR-based community healthy food distribution design method Review Article

    ABDELBASSET, Walid Kamal; NAMBI, Gopal; EL-SAKHAWY, Mohamed Abdel-Monem; MAHMOUD, Mustafa Zuhair; ALRAWAILI, Basil Saud; ELSAYED, Shereen Hamed

    Resumo em Inglês:

    Abstract While new types of consumer services emerge to fulfill people's diverse requirements, one of the most pressing societal concerns is how to improve the health of the elderly and allow them to live their golden years in good physical and mental health. This research is based on the Whole Systems Research (WSR) method, which expands and improves the theoretical research field of delivery service. The planning and service process of healthy diet opens up new service content and service system for the logistics and delivery industry; the research results of this paper are based on the innovation of systematic service model in three levels: physical, physical, and human, which can broaden the service model for related logistics enterprises and new retail market. The research results of this paper, which are based on the innovation of systematic service model from physical and human levels, can broaden the marketing mode and funding source for related logistics enterprises and new retail market; the overall research process and the application of research method can provide theoretical reference for related research institutions.

  • Food shortages and hunger as a global problem Review Article

    GONCHAROVA, Nadezhda Anatolyevna; MERZLYAKOVA, Natalia Vadimovna

    Resumo em Inglês:

    Abstract The gist of this article boils down to the study of the food problem as a global problem of the modern economy. The food problem cannot be tackled in isolation from other complex global challenges facing humankind. At present, there is no state in the world in which the production, distribution, and foreign trade in foodstuffs would not be a serious concern of the central authorities. And in this respect, the problem under consideration also acts as a planetary one, despite the fact that some countries are faced with a chronic lack of food, in others, the current goal has become a qualitative improvement in the diet in order to bring it closer to scientifically grounded norms, and some are even forced “to fight” with the surplus of manufactured products and diseases of the population caused by their excessive consumption. Only those countries that are actively reforming and modernizing their agriculture have achieved success in the fight against hunger and poverty. A methodical approach to the food problem is being developed; it is possible to cope with the problem of hunger. Depending on the value of the hunger index, three basic strategies are proposed to combat the food problem. The final positioning concept is formulated in the paper.

  • Quality solutions and food safety for wild pigs (Sus Scrofa) and pork processing in the North of Vietnam (Thai Nguyen) in globalization and experiences from asian countries Review Article

    HUY, Dinh Tran Ngoc; TRUNG, Nguyen Dinh; HANG, Nguyen Thi; HUONG, Le Thi Thanh; THOM, Bui Thi

    Resumo em Inglês:

    Abstract In recent years, competing with China and Thailand, Vietnam wild pork meat processing and wild pig feeding have become hot food processing issues. Currently, EU livestock products exported to Vietnam are subject to 10-20% tax rate. However, under the EVFTA agreement, frozen pork will be tax-exempt after seven years, processed foods after seven years, and the tax rate for chicken will gradually decrease to 0% in 10 years. This study will use qualitative analysis, synthesis, and inductive methods, with statistic data, examines experiences from Asian countries such as Thailand and China and meanings to Vietnam case of feeding wild pigs. Among present results is relating to wild pork meat and frozen pork processing in the case study of wild pigs in Northern provinces of Vietnam such as the Thai Nguyen region. And also, it describes the process of processing pork meat with chili sauce and frozen pork meat. Our study will present a feeding mechanism for wild pigs under semi-wild breeding conditions in the Thai Nguyen ecological environment. Asia, including Vietnam, has a good environment for feeding wild pigs and establishing pig farming. Our study has indicated researches and publications are needed for supporting exporting wild pigs and pork.

  • A review and further analysis on seafood processing and the development of the fish Pangasius from the food industry perspective Review Article

    HUY, Dinh Tran Ngoc; NAM, Vu Quynh; HANH, Hoang Thanh; MINH, Pham Ngoc; HUONG, Le Thi Thanh

    Resumo em Inglês:

    Abstract Vietnam's seafood processing industry, in the specific, and the agricultural industry, in general, has gained many benefits and achievements to contribute to the GDP growth of Vietnam in recent years. Using qualitative analysis, synthesis, and inductive methods, with statistic data, this study examines the theories of inter-industry clusters or groups views applied in the agriculture and seafood processing industry, esp in a case study of the Tra fish (Pangasius hypophthalmus) in Mekong Delta River in Vietnam. Our results relate to seafood processing in the case study of fish pangasius in the Mekong delta in Vietnam. For instance, the present study shows that making seafood from tra fish (or pangasius describes processing fillet Tra fish (Pangasius hypophthalmus) in a 3-step process. Last but not least, through our analysis, analysis had suggested suitable agricultural policies. In conclusion, the empirical results have shown that making fillet Tra fish needs to have enough experience and skills under certain conditions. Besides, our study also indicated that increasing the application of new technologies in the rearing stage of fish such as: using probiotics, vaccines, and rearing in cool houses to increase the resistance of fingerlings to improve survival rate and efficiency for production. Finally, the empirical results have shown that the process of making fillet tra fish (pangasius) needs to have enough experience, skills and take place under certain conditions.

  • On probiotic yeasts in food development: Saccharomyces boulardii, a trend Review Article

    SOUZA, Handray Fernandes de; CAROSIA, Mariana Fronja; PINHEIRO, Carolina; CARVALHO, Marina Vieira de; OLIVEIRA, Carlos Augusto Fernandes de; KAMIMURA, Eliana Setsuko

    Resumo em Inglês:

    Abstract Studies conducted in the last decades have demonstrated the probiotic effects of several yeast species. Among the probiotic yeast evaluated, Saccharomyces boulardii is the most common and widely studied species with significant probiotic properties, such as survival capacity in the acidic environment of the gastrointestinal tract and improvements in the intestinal microbiota. In recent years, new evidence indicated that the incorporation of probiotic yeasts is also a promising approach in food development, thus leading to new perspectives for a more integrated strategy for a potential application of S. boulardii in the development of innovative functional food products. In this review, an overview of recent published data on the application of probiotic yeast in foods is presented, especially on the use of S. boulardii as a trend to develop several functional foods, such as non-alcoholic, fermented alcoholic, vegetable, and bakery products.

  • Diosgenin: an important natural pharmaceutical active ingredient Review Article

    HUANG, Nannan; YU, Dan; WU, Junkai; DU, Xiaowei

    Resumo em Inglês:

    Abstract Diosgenin is a steroidal saponin isolated from dioscorea opposita, which has been proven to have anti-cancer, anti-inflammatory, anti-thrombotic and immune system modulating effects in a large number of pharmacological tests. Diosgenin is also one of the important raw materials for the synthesis of steroidal drugs, and structural modification of diosgenin to obtain diosgenin derivatives can not only improve the solubility and dissolution, but also enhance their pharmacological effects. This paper reviews the synthetic reactions, pharmacological effects of diosgenin and its derivatives, aiming to provide detailed information for the further development and application of diosgenin, which is important to improve the utilization value of diosgenin.

  • Non-dairy plant-based milk products as alternatives to conventional dairy products for delivering probiotics Review Article

    SHORI, Amal Bakr; AL ZAHRANI, Ashwag Jaman

    Resumo em Inglês:

    Abstract Dairy products are important to the human diet and are one of the four essential food groups. Conventional fermented cow milk products possessed a variation of bioactive components that enhance the human body's physiological processes. However, traditional milk products can be replaced by non-dairy plant-based milk which is produced mainly from fruits and seeds such as soy, coconut, almond, rice, peanut, lupin, cashew, and hemp. Fermented plant-based milk is the outcome of intense bacterial activity of the starter cultures, leading to the production of lactic acid and biologically active compounds that adding nutritional and physiological value. In addition, the growth and viability of probiotics in plant-based milk are depended on several factors such as milk composition, fermentation process, type of probiotics, storage time and temperature, acidity, and packages. Therefore, this review focuses on the growth and viability of probiotics in fermented plant-based milk products during fermentation and refrigerated storage.

  • Impacts of wheat bran on the structure of the gluten network as studied through the production of dough and factors affecting gluten network Review Article

    ALFARIS, Nora Abdullah; GUPTA, Anil Kumar; KHAN, Danish; KHAN, Mahfoozurrahman; WABAIDUR, Saikh Mohammad; ALTAMIMI, Jozaa Zaidan; ALOTHMAN, Zeid Abdullah; ALDAYEL, Tahany Saleh

    Resumo em Inglês:

    Abstract Wheat flour with high protein quality is utilized for a wide scope of heated items particularly bread because of the viscoelastic property of the wheat flour that exhibits both viscous and elastic characteristics when undergoing deformation. Wheat contains the gluten framing proteins that structure a viscoelastic. D-glucans is considered as one of the best hydrocolloids for their gelling capacity and ability to impart the viscosity of aqueous solutions. By framing this viscoelastic mixture, permits the air cell to join and opposes its blend. The blending procedure includes the blending of flour and different fixings with water and which is also affects the last item surface. The target of blending is to shape and form the gluten organizes into a viscoelastic, with the capacity to hold joined air. The acid and basic value of pH is important for every sector such as; food and chemical industries, some important bakery products, and pH (Biscuits; 7.0-7.2, Baker’s yeast bread; 5.3-5.8 and Sourdough bread; 3.8-4.6, etc.). Gluten makes them flexible enough to expand as a little inflatable without damaging the air pocket dividers before the bread is proven. The flavor and crunchy texture of wheat pieces of bread sharpen our appetite and satisfy our basic human cravings for comfort as well as nutrition. At the point, when flour produced using pounding these grains are blended in with water, the two proteins join and structure gluten and without water, gluten isn't shaped. According to its summary article, it tries to clarify how the chemical compatible properties of dough work to make and preserve gluten framing proteins. Wheat bran increased dough stability by raising the farinograph property, enhanced dough elasticity by raising elastic modulus and decreased tan of the dough at all gluten contents, according to viscoelastic profiles. The findings help to understand the mode of action of the modification on wheat bran and the formation of the gluten network.

  • Flaxseed protein: extraction, functionalities and applications Review Article

    YE, Xin-Pei; XU, Ming-Feng; TANG, Zhen-Xing; CHEN, Hang-Jie; WU, Dan-Ting; WANG, Zheng-Yun; SONGZHEN, Yuan-Xiao; HAO, Juan; WU, Li-Min; SHI, Lu-E

    Resumo em Inglês:

    Abstract Flaxseed (Linum usitatissimum L.), one kind of common oilseeds, has many biologically active compounds including α-linolenic acid (ALA), lignan and dietary fiber. At present, the research of flaxseed is focused on biological and clinical studies of its compounds. However, the studies of flaxseed protein obtained generally from flaxseed cake, are relatively limited. As many other kinds of plant proteins, flaxseed protein presents many excellent functionalities which can be used for food applications. Many evidence have showed that flaxseed protein hydrolysates can provide health benefits to our body, such as anti-bacterial activity, antioxidant capacity and angiotensin-converting enzyme inhibition ability. Therefore, in order to make better use of flaxseed protein in foods, the extraction, functionalities and applications of flaxseed protein were reviewed in this paper. In addition, the preparation of flaxseed protein hydrolysates was discussed.

  • The fruit of peach palm (Bactris gasipaes) and its technological potential: an overview Review Article

    COSTA, Rebeca Desireé Souza da; RODRIGUES, Antônio Manoel da Cruz; SILVA, Luiza Helena Meller da

    Resumo em Inglês:

    Abstract The Amazon hosts numerous fruit species, which are consumed by the local population and distributed by the local economy in the commerce markets, but most of them are unknown to the general population. Therefore, for a better understanding of the Amazon biome, the main objective of this review was to describe the physicochemical, nutritional and biological characteristics of the peach palm, highlighting its antioxidant potential. The peach palm tree is considered a polyvalent palm native to tropical Latin America, predominantly cultivated by small farmers in agroforestry systems, its fruits present high potential for functional food production because of the presence of bioactive compounds in its composition, and high nutritive value with considerable amounts of carbohydrates and lipids, as well as it provides an important source of vitamin A. Thus, an approach has been taken on the main topics for further studies that may benefit the industry and improve the local economy where these fruits are found. In view of this, the dissemination of works already performed with this fruit, strategically relevant, can stimulate new lines of research to consolidate this field for food, pharmaceutical and cosmetic industries.

  • Food waste profile in Brazilian Food and Nutrition Units and the implemented corrective actions Review Article

    MARTINS, Marcos Rafael Sousa Ferreira; VIANA, Letícia Fleury; CAPPATO, Leandro Pereira

    Resumo em Inglês:

    Abstract Food waste directly affect food security. It was estimated that the amount of food wasted in the world may be enough to feed roughly two billion people. In Brazil, food waste reaches up to 39,000 tons per day, putting it among the 10 countries that waste the most food in the world. Since Food and Nutrition units (FNUs) are responsible to produce meals for the community, they also generate a large part of this food waste. Several factors can contribute to a high rate of waste, such as insufficient planning, a lack of awareness among consumers, and little menu variety. The objective of this study was to carry out a survey of the profile of food waste involving intake leftovers (Leftover food that was returned on consumer trays or plates) and clean leftovers (Leftovers foods that were produced but not distributed, and that remained in the vats) in regions of Brazil that occurred in FNUs of different types and structures. We also analyzed the main causes of food waste, and the main actions taken to solve this problem. This study advocates for a national awareness campaign against food waste and reducing the cost of FNUs.

  • Vegetable oils in emulsified meat products: a new strategy to replace animal fat Review Article

    LIMA, Thamirys Lorranne Santos; Costa, Gilmar Freire da; ALVES, Rerisson do Nascimento; ARAÚJO, Chimenes Darlan Leal de; SILVA, Gledson Firmino Gonçalves da; RIBEIRO, Neila Lidiany; FIGUEIREDO, Caio Franklin Vieira de; ANDRADE, Romário Oliveira de

    Resumo em Inglês:

    Abstract The change in the lifestyle of modern consumers has increased the demand for meat products considered healthier, due tothe addition of animal fat in emulsified meat products, ingredient directly associated with the emergence of chronic diseases such as obesity and hypertension. In this sense, lipid reformulation processes aimed at replacing animal fat with other sources that are considered healthier, such as vegetable oils, appear as an innovative option for the production of meat products. However, it is necessary to develop technological strategies so that these oils can be added without causing undesirable technological and sensory effects to the final product. Thus, this study aimed to review the main aspects of the use of vegetable oils to replace animal fat in emulsified meat products. In general, existing research demonstrates excellent prospects for this new approach to redesign.

  • Application of sous vide cooking to aquatic food products: a review Review Article

    CUI, Zhenkun; ZHANG, Ni; LOU, Wenjuan; MANOLI, Tatiana

    Resumo em Inglês:

    Abstract With the development of cooking technology towards a more quantitative science, consumers have begun to consider cooking as no longer limited to traditional methods. Through continuous recognition, the concept of molecular cooking has gradually entered the mainstream. In addition to the traditional way of conceiving cooking, and on the premise of ensuring food safety and adequate nutrition, food components considered at the molecular level and the use of modern cooking equipment in the preparation of innovative dishes can be combined by employing physical, chemical, and biological strategies. The sous vide (SV) cooking method refers to cooking using precisely controlled temperature and time of vacuum-packed food, which results in a food that is safe, nutritious, convenient, and easy to prepare. As a result, healthy SV preparations are widely accepted among families as well as single and elderly people. This technology has been widely used in catering, food retail, and health food market. In this review, important aspects of the origin and development of SV technology as well as its impact on the quality of aquatic products are discussed. In addition, current existing problems, and prospects to better promote SV technology in aquatic product processing are highlighted. Collectively, this review provides references for the application of SV cooking technology to the industrial processing of aquatic products.

  • Polygonum capitatum Buch.-Ham. ex D. Don: a review of its phytochemistry Review Article

    YANG, Yang; HONG, Qian; ZHU, Bin; ZHOU, Zhonghai; YANG, Jie

    Resumo em Inglês:

    Abstract Polygonum capitatum (Polygonaceae) exists in rural areas of Southwest China and some other Asian countries. Its aerial part or whole herbal plant has been used as a Miao ethnomedicine against urinary system diseases, infections, pyelonephritis, diarrhea, and so on. The progress in phytochemical research on P. capitatum over the past decades is summarized. Two hundred and three chemical constituents that have been isolated and identified from this plant are included in this article, the chemical structures of which include aliphatic hydrocarbons, aliphatic alcohols, aliphatic ketones, aromatic aldehydes, aliphatic acids, glycerides, triterpenic acids, sterols, anthraquinones, chromones and their glycosides, flavonoids and their glycosides, phenols, phenolic acids and their esters, lignanoids, flavonolignans, phenolic glycosides, alcoholic glycosides, amino acids, nucleobases, amides, alkaloids, alkyl glycosides, volatile oils, and polysaccharides.

  • Wheat germ oil: a comprehensive review Review Article

    SIRAJ, Naila

    Resumo em Inglês:

    Abstract Wheat germ is a valuable by-product of the wheat milling process, represents 10-15% lipid contents with other bioactive compounds. Various wheat germ oil (WGO) recovery methods have been adopted, including mechanical pressing, solvent extraction, and supercritical fluid extraction. Some modifications reported by different experimental studies to enhance the oil yield retain the nutritional attributes of fresh oil. However, in high enzymatic activities and unsaturated fatty acids, WGO loses its nutritional significance during storage and other processing treatments that ultimately decrease the oil's shelf life. The effectual pretreatments and storage conditions for WGO have been studied to valorize and retain healthful capability fully. WGO possesses phytogenic components with distinct potent health benefits. The association between dietary lipids and life-threatening disorders has instigated an expanding research curiosity in WGO. Diverse experimental studies have proved that the WGO embraces abundant beneficial effects besides many health disorders.

  • Possible action mechanisms of vitamin D supplementation in combating obesity and obesity-related issues of bone health: a mini review Review Article

    WANG, Guiqing; ZHANG, Jie; ZHANG, Kailong; ZHAO, Qingqing; ZHOU, Fang; XU, Jie; XUE, Wenshuang; ZHANG, Chunye; FU, Caili

    Resumo em Inglês:

    Abstract Vitamin D is necessary for maintaining the bone function, and its deficiency is linked with the development of obesity. Moreover, bone health is correlated with obesity through many mechanisms by modulating bone marrow mesenchymal stem cells to differentiate as adipose cells, inflammatory response, glucose metabolism, oxidative homeostasis, energy metabolism and gut microbiota. Based on previous studies, vitamin D, obesity, and bone health are linked with each other at multiple levels. However, our knowledge of the associations of vitamin D with coexisting abnormalities, such as bone health-related issues and obesity, is still in its infancy. The complex relationships still need to be investigated and elucidated further. Therefore, in this review, the relationships between vitamin D, obesity and bone health have been discussed. This review identified that evidence proving the capacity to reduce or prevent obesity-related disorders by targeting vitamin D intakes is mainly unknown. However, the inverse relationships of vitamin D levels with obesity and bone health-related issues are apparent.

  • The non-dairy probiotic potential of the prebiotic Turkish snack “leblebi” Review Article

    ÖZBEY, Fatih

    Resumo em Inglês:

    Abstract Today, there are hundreds of different diets recommended around the world for healthy nutrition from the “Karatay diet” to the “Stone Age diet” or “Paleo diet”. Almost none of these diets prohibit the consumption of legumes. In fact, physicians have also recommended eating a small amount of chickpeas regularly in order to reduce stomach acidity. Chickpeas also have a distinct place in the vegetarian diet due to the nutritional components they contain. Leblebi stands out as a healthy and tasty traditional product that can be consumed at any time of the day. Although chickpeas contains 30% starch, the glycaemic index of leblebi is low (20-30), indicating that it will not suddenly increase the blood glucose level. The aim of this review is to provide an overview of probiotic opportunities for new product development and nutrition research of the traditional chickpea product of Turkey known as leblebi.

  • A historical and nutrition-dietetic analysis of food consumption habits in ottoman culinary culture in the light of travel books Review Article

    AĞAOĞLU, Mert; AYAZ, Büşra; AYAZ, Yurdagül; YAMAN, Mustafa

    Resumo em Inglês:

    Abstract This review uses an interdisciplinary perspective to examine the eating habits of the Ottomans through the information conveyed in the works of western travelers who came to the Ottoman territory. Travel books, which are the primary sources for Ottoman history, were used to analyze the food consumption habits in Ottoman culinary culture. The impressions of western travelers were taken directly and displayed in quotation marks. Then, within the knowledge of the literature, the Ottoman food culture was interpreted in the context of nutrition and dietetics. During the period of the Ottoman Empire we can see that honey was used as a sweetener in desserts, that barley and rye were preferred in bread making, and half-baked bread, which was traditionally consumed in the Ottoman food culture, was enjoyed. According to the travels books, vegetables, grains, meat, dairy products, and olive oil were among the most consumed foods. The Ottoman Empire incorporated different factors and brought together a unique new culture. As seen, The Ottoman cuisine, which incorporated food from different cultures, owes its wealth to the innovations it developed within its social dynamics. According to travel books, healthy food and nutrition were at the forefront in the Ottoman period.

  • Review: use of fruits and vegetables in processed foods: consumption trends and technological impacts. Review Article

    MOURA, Sílvia Cristina Sobottka Rolim de; VIALTA, Airton

    Resumo em Inglês:

    Abstract According to FAO information, during the last decades great efforts have been made by authorities and specialists for the development of public policy and to spread the benefits of adopting healthy diets and physical activities, aiming to reduce the incidence of non-transmissible chronic diseases, which are the main cause of death worldwide. In spite of its healthy status, the consumption of vegetable products (fruits, vegetables, grains, and plants) has been staying below the expected level in most countries, forcing the public policy makers to implement ways to encourage consumers to include more vegetable products in their diets. Aware of this reality, the food industry continuously seeks for innovative ways of contributing to increase the consumption of fruits and vegetables. This review proposes to show the consequences of functionality and nutrition macrotrends for fruit and vegetable consumption, and the technological challenges and alternatives found for the development of processed products containing such raw materials.

  • Experimental study on the role and mechanism of Allicin in ventricular remodeling through PPARα and PPARγ signaling pathways Review Article

    LIU, Qiyun; FU, Qian; DU, Jia; LIU, Xiaohui

    Resumo em Inglês:

    Abstract The paper investigated the effects of Allicin on the changes of activities of PPARα and PPARγ signaling pathways, and the relations with the subsequent myocardial cell hypertrophy, apoptosis, myocardial interstitial remodeling, RAAS activation and heart failure. The heart obtained from the 1-day-old Wistar suckling rats was isolated and cultured in an ordinary medium. After adding AngII and AngII+ of different concentrations respectively, the conditions of cardiomyocyte hypertrophy, apoptosis and interstitial remodeling were observed. AngII activated the re-expression of β-MHC in cardiomyocytes, which increased the area of cardiomyocytes, indicating that myocardial hypertrophy had occurred, and the model of cardiomyocyte hypertrophy was successfully established. Compared with the control group, after being treated with different concentrations of Allicin for 24 h, the AngII-induced cardiomyocyte hypertrophy was significantly reversed, α-MHC expression increased, β-MHC expression decreased, and α/β-MHC ratio obviously increased. Allicin inhibited AngII-induced cardiomyocyte apoptosis, decreased Fas/FasL protein expression, increased Bcl-2 protein expression, and decreased Bax protein expression. The Bcl-2/Bax ratio increased significantly. PPARα and PPARγ signaling pathways are involved in the inhibition of cardiomyocyte hypertrophy. Allicin-activated PPARα and PPARγ pathways can reverse cardiomyocyte hypertrophy, inhibit cardiomyocyte apoptosis, and alter expressions of Bcl-2/Bax and Fas/Fas-L in apoptosis-related gene.

  • Study on the preservative properties of glycol on food Review Article

    BOKOV, Dmitry; AL-ETHAFA, Luma FOAD MANHER; ABILMAZHINOV, Yermek; THANGAVELU, Lakshmi; SURENDAR, Aravindhan; POKROVSKII, Michail; ABDELBASSET, Walid Kamal

    Resumo em Inglês:

    Abstract Propylene glycol (PG) is a substance commonly used in many cosmetic products or as an additive in foods. Food officials in the United States and Europe have stated that oral consumption of this substance is generally safe. However, there is a lot of discussion about PG. Reports of PG poisoning are mostly related to inappropriate intravenous use or accidental overuse by children. Because of its low risk of food poisoning, it is recognized by the Food and Drug Administration (FDA) as a relatively safe substance as a food additive such as frozen desserts, ice cream and frozen foods. This article examines what is oral propylene glycol and why is it used? Also, in the current study, it was tried to answer this question: Is it dangerous for the body or not? It’s found that while there have been incidents of intoxication from this material due to the usage of extremely high doses, it is not regarded a harmful or poisonous substance in general.

  • Study on food safety risk based on LightGBM model: a review Review Article

    JING, Wang; QIAN, Bi; YANNIAN, Li

    Resumo em Inglês:

    Abstract Accurately detecting risk points is crucial to food safety risk assessment and prewarning in food safety risk management because it helps solve food safety problems at their source. With the advancement of informationization in the food industry, a vast quantity of food safety data generated throughout sample inspection, transportation, storage, food processing, and raw material production has become urgently necessary to develop and use. Nevertheless, the existing food safety risk warning system has several flaws, including a high personnel cost, a low data utilization rate, and a crude risk measurement system. As a result, we described the data attributes for further analysis and sorted the food safety data in this study. In the meantime, to fully exploit the high dimension and the data's large amount, a mixture of fuzzy hierarchy partition and prior risk probability could be used to calculate fuzzy comprehensive risk values depending on multiple traits as the predicted outcome of a predictive model which can forecast and confirm risk levels, created with the use of a light gradient boosting machine (LightGBM) and skilled adjustment procedures. Finally, the outcomes of the multiple methods are compared using the same training and test data in order to verify the efficiency of LightGBM. The risk analysis results presented in this study, including attribute importance distribution and the risk values, can be useful to decision-makers.

  • A study on postoperative nursing of minimally invasive surgery for lumbar disc herniation Review Article

    QUAN, Weiwei

    Resumo em Inglês:

    Abstract In order to explore the effective nursing methods and clinical therapeutic effects for patients with lumbar disc herniation after receiving minimally invasive surgery. In this study, a total of 50 patients receiving minimally invasive surgery for lumbar disc herniation in our hospital over the past year were selected and randomly divided into trial group and control group, with 25 patients in each group. Patients in control group were given routine nursing, and those in trial group were given postoperative comprehensive nursing including postoperative rehabilitation exercise, psychological nursing, diet nursing and other aspects. Visual analogue scale (VAS) was used to score the pain of patients in both groups before and after surgery; The final result shown that patients in trial group had better postoperative recovery time and hospital stays than patients in control group after nursing, with statistically significant difference (P < 0.05); the score of visual analogue scale (VAS) in trial group was better than that in control group, and with statistically significant difference (P < 0.05); the effective rate of trial group was 92.5%, compared with the 75% of control group with statistically significant difference (P < 0.05); the score of Barthel index of trial group was obviously better than that of control group, with statistically significant difference (P < 0.05). Therefore, the postoperative comprehensive nursing can not only help to improve the postoperative therapeutic effect, but also reduce the pain, accelerate the postoperative recovery and shorten the hospital stays of patients. Therefore, it shall be paid attention to and widely used in clinical practice.

  • Study on the detection of antibiotics in food based on enzyme - free labelless aptamer sensor Review Article

    KAKIMOVA, Zhainagul; ZHARYKBASOVA, Klara; KAKIMOV, Aitbek; MIRASHEVA, Gulmira; TOLEUBEKOVA, Sandugash; ZHARYKBASOV, Yerlan; TULKEBAYEVA, Gulnara; MURATBAYEV, Alibek; UTEGENOVA, Asiya

    Resumo em Inglês:

    Abstract The development of fast, specific, ultrasensitive, and accurate techniques for the early detection of important pathogens has been spurred by growing concerns about environmental safety, food safety, and nosocomial infection. Many bacteria, which may be found in foods, water, and medical equipment, cause diseases in humans and plants. In recent years, antibiotic resistance has arisen as a significant concern, as has their contamination as a result of unregulated use. As a result, there is a greater need to quickly establish reliable, simple, and sensitive techniques for evaluating antibiotics and their residues. The majority of bacterial detection procedures are lengthy and take days to provide a result. Aptamers appear to be a potential option for detecting bacteria in food items rapidly and reliably. Because of their high sensitivity, specificity, and selectivity, aptamer-based biosensors (aptasensors) attracted a lot of interest. This article provides a summary of newly discovered antibiotic detection aptasensors. This paper discusses the use of several aptamer assays to identify antibiotics such as sulfonamides, tetracyclines, lincosamide, (fluoro)quinolones, chloramphenicol, anthracyclines, aminoglycosides, and β-lactams.

  • Depuration of bivalve molluscs: a literature review Review Article

    GUIMARÃES FILHO, Carlos Eduardo de Freitas; CALIXTO, Flávia Aline Andrade; KASNOWSKI, Maria Carmela; MESQUITA, Eliana de Fátima Marques de

    Resumo em Inglês:

    Abstract As they have an effective filter-feeding mechanism, bivalve molluscs can be used in the assessment of contamination of marine environments to measure parameters related to microbiological contaminants. Given this public health problem, a depuration system is necessary. This study aimed to conduct a literature review on depuration, the systems used, the water disinfection processes combined with a sanitizing agent, such as chlorine, ultraviolet light (UV) or ozone. Therefore, depuration can be an efficient way to reduce pathogenic bacteria in molluscs, but more studies should be conducted to confirm the efficiency of this process under non-experimental conditions and on an industrial scale.

  • Supplement consumption profile by strength training practitioners in Brazil: a literature review Review Article

    VELASCO, Gizelle de Sá; RIBEIRO, Carolina Barbosa; RAMOS, Gustavo Luis de Paiva Anciens; SILVA, Gabriel Vasconcellos de Lima Costa e; SILVA, Marcia Cristina; SILVA, Marco Antônio Pereira da; CAPPATO, Leandro Pereira

    Resumo em Inglês:

    Abstract The search for muscle hypertrophy and health improvements has increased both the number of exercisers and the consumption of supplements. The correct use is able to delay muscle fatigue and improve sports performance. However, inadequate supplementation can cause several health problems, so it is necessary to seek a qualified professional for indication of use. The present literature review objective to evaluate the profile of supplement consumption in gyms in different cities and states in Brazil. The research was carried out through a literature review, within the criteria established by the PRISMA Statement. The following databases were used: PubMed, Google Scholar and SciELO, integrating only studies about the use of dietary supplements by strength training practitioners in Brazil, using 25 scientific articles, published between 2011 and 2021. The results shows that the most cited objective for use of supplementation was for muscle hypertrophy, where the most used supplements was whey protein. Another relevant result was the lack of indication of a suitable professional, such as a nutritionist, for consumption recommendation. On the other hand, the main sources of indication were Physical Education professionals, followed by friends and self-referral, which can result in inadequate consumption and, consequently, bring health risks.

  • Research progress in the application of stable isotope and mineral element analysis in tracing the geographical origin of Chinese medicinal materials Review Article

    ZHANG, Ticui; LI, Sen; WANG, Yuanhao; HU, Qing; WANG, Chao; YANG, Hua; XU, Naijiao

    Resumo em Inglês:

    Abstract The Geographical Origin of Chinese medicinal materials plays an important role in guaranteeing the authenticity of Chinese medicinal materials, ensuring the quality and efficacy of Chinese medicinal materials, maintaining the market order, and reducing the risk of medical accidents caused by counterfeit Chinese medicinal materials. In recent years, there have been more and more research papers on tracing Chinese medicinal materials by stable isotope and mineral element analysis combined with chemometrics. Using stable isotope and mineral element analysis to trace traditional Chinese medicinal materials has the advantages of high accuracy and strong reliability. Through chemometrics methods, medicinal materials from different origins can be classified, distinguished, and modeled, and finally the purpose of origin traceability can be achieved. Based on the introduction of the basic principles of stable isotopes and mineral elements, this article systematically analyzes the research and application of relevant stable isotope and mineral element analysis techniques in the origin traceability of Chinese medicinal materials in the past 10 years, and proposes the existing problems in origin traceability of Chinese medicinal materials. This article aims at providing reference for the origin traceability, confirmation and supervision of Chinese herbal medicines, and promoting the establishment and improvement of the traceability technical system of Chinese herbal medicines.

  • Conventional and alternative concentration processes in milk manufacturing: a comparative study on dairy properties Review Article

    PRESTES, Amanda Alves; HELM, Cristiane Vieira; ESMERINO, Erick Almeida; SILVA, Ramon; PRUDENCIO, Elane Schwinden

    Resumo em Inglês:

    Abstract The concentration of dairy products is widely applied in dairy manufacturing due to obtaining products with the high dry matter, added value, reduced volume, and an increase in shelf-life. Traditional thermal concentration processes are the most applied in dairy industries, however, high temperatures can damage the bioactive compounds in milk, in addition to modifying the physicochemical, sensory, and nutritional characteristics of concentrated products. This review summarizes the importance of replacing traditional concentration methods with unconventional non-thermal processes, which can bring an option to dairy industries due to the concentration enabling the preservation of proteins, enzymes, vitamins, color, and flavor of the product. Alternative methods, such as freeze concentration, membrane separation processes, and freeze-drying, compose recent works about new methodologies to concentrate dairy products without changing specific properties and increase the quality, which is one of the main purposes for the dairy industries. Through a comparative study with recent researches, this overview highlights some alternative concentration processes that can improve the yield and increase the quality of concentrated dairy products. With new environmentally sustainable methods and the possibility of reducing the costs of the concentration process, these emerging concentration methods become attractive for dairy industries from a technological and economic perspective.

  • A review on fermented aquatic food storage quality based on heat treatment and water retention technology Review Article

    ISOLA, Lawal Adedoyin; MAHMOOD, Madeeha Hamid; YOUSIF, Asraa Yacoob; AL-SHAWI, Sarmad Ghazi; ABDELBASSET, Walid Kamal; BOKOV, Dmitry Olegovich; THANGAVELU, Lakshmi

    Resumo em Inglês:

    Abstract Fermentation is a popular food preservation process that improves nutritional and organoleptic qualities, shelf life, and food safety. Fermented fish is produced and consumed in many regions of the world, and it is an integral element of many cuisine traditions. Fermented fish is also a substantial industry in several countries and a rich source of intriguing bacteria. Most of the end product quality of wine and meat, including taste, texture, and nutritional content, is determined by the main and secondary microbial metabolism formed during fermentation. A standard procedure in the food industry is the addition of salt to thermally processed meat and fish products in order to avoid weight loss that may otherwise have occurred due to the decreased water retaining capability caused by heat treatment. This article aims to bring you up-to-date on the different varieties of fermented fish and their production processes around the world. As a result, new methods that focus on limiting or accelerating fish products' heating are essential. Alternative heat transfer technology, such as combi-steamers or water baths, is used in both situations to increase heat transfer, allowing for faster heating and minimizing excessively heavy heat loads on parts of the product.

  • A review on material analysis of food safety based on fluorescence spectrum combined with artificial neural network technology Review Article

    MAHMUDIONO, Trias; SALEH, Raed Obaid; WIDJAJA, Gunawan; CHEN, Tzu-Chia; YASIN, Ghulam; THANGAVELU, Lakshmi; ALTIMARI, Usama Salim; Chupradit, Supat; KADHIM, Mustafa Mohammed; MARHOON, Haydar Abdulameer

    Resumo em Inglês:

    Abstract Aiming at the problem that it is difficult to achieve rapid and accurate detection of pesticide residues, the artificial neural network method is used to separate the mixed fluorescence spectra in the measurement of acetamiprid pesticide residues, and a fluorescence spectrum that can quickly detect the pesticide residues of acetamiprid on solid surfaces is designed. According to the back-propagation algorithm, the three-layer artificial neural network principle is used to detect the acetamiprid residue in the mixed system of acetamiprid and filter paper with severely overlapping fluorescence spectra. In the range of 340nm~400nm, using the fluorescence intensity values ​​at 20 characteristic wavelengths as the characteristic network parameters, after network training and testing, the recovery rates of acetamiprid concentrations of 40mg/kg and 90mg/kg are 102% and 97%, respectively. The relative standard deviations of the determination results were 1.4% and 1.9%, respectively. The experimental results show that the BP neural network-assisted fluorescence spectroscopy method for the determination of acetamiprid pesticide residues on filter paper has the characteristics of fast network training, short detection period, and high measurement accuracy.

  • Heavy metal in the soil-grain-food path: an overview of the role of Mycotoxins in potential hazards associated with animal products Review Article

    ALNABI, Dhurgham Ismael Baqer Al; AL-SHAWI, Sarmad Ghazi; AL-YOUNIS, Zena Kadhim; SWADI, Wael Ali; YOUSIF, Asraa Yacoob; HAFSAN, Hafsan; MAHMUDIONO, Trias

    Resumo em Inglês:

    Abstract In recent years, the emerging livestock and poultry business has encountered several obstacles in producing healthy and safe products for human consumption while also providing quality and nutritious food for animals. The presence of fungal toxins and fungi in raw materials is the most significant difficulty in supplying food for livestock and poultry, since mycotoxins can reduce output and lower product quality. Also, their residues in the final products (milk, meat, eggs) can transmit their adverse effects to humans. Fungal toxins are produced as a result of the activity of fungi during their growth process, which is called Mycotoxins. Many fungal toxins have been identified to date, including Aflatoxins, Ziralenone, Fumonisins, and Ochratoxins. Aflatoxins contaminate foods, feeds, and other raw materials involved in their production, posing a serious health risk to humans, including carcinogenesis and severe toxicity. Environmental factors affect the production process of Mycotoxins, which depends on the geographical location, agricultural method, sensitivity of agricultural products, etc. Another important point is that some mycotoxins can be used as bioterrorism weapons. Exposure to Mycotoxins can have a wide range of detrimental biological effects, including bleeding, hepatotoxicity, renal toxicity, neurotoxicity, estrogenic, teratogenic, mutagenic, and carcinogenic. Because of the importance of the subject, in the current study, it was tried to review the role of Mycotoxins in potential hazards associated with animal products for humans.

  • Pickering emulsions stabilized by polysaccharides particles and their applications: a review Review Article

    DENG, Wei; LI, Yibin; WU, Li; CHEN, Shouhui

    Resumo em Inglês:

    Abstract Pickering emulsions stabilized by polysaccharide particles have attracted extensive research interest in the food, biopharmaceutical and cosmetic industries due to their ability to edibility, protect bioactive substances, and control the release of bioactive substances. This paper reviewed research progress in using natural polysaccharides, modified polysaccharides by physical or chemical method and polysaccharide complexes as particles to form and stabilize Pickering emulsions. In particular, the application of Pickering emulsions stabilized polysaccharide particles in encapsulation and delivery of food bioactive ingredients, fat substitutes, and modulation of lipid digestion, was discussed. Finally, the future prospects of Pickering emulsions stabilized by polysaccharide particles were discussed.

  • Ginger-insulated moxibustion for nonacute Bell’s palsy: a case report Review Article

    LI, Xinyun; HE, Kelin; MA, Ruijie

    Resumo em Inglês:

    Abstract Peripheral facial paralysis could cause significant incompetence in the sensation and motion of face. With facial paralysis, a long time for the patient could suffer from depression, anxiety, hopelessness. However, in this case we found that ginger-separated moxibustion could cure nonacute peripheral facial paralysis with a short treatment course. A 55-year-old female with disappeared left forehead wrinkles and nasolabial groove, and hypophasis for more than 3 months. For further treatment, she was admitted to the acupuncture department. And, she was eventually cured after two weeks treatment. Based on the thorough history, physical examination, and the electromyography. Ginger-separated moxibustion was performed during the admission period (five times a week for two weeks). The following clinical improvements were detected: facial paralysis symptoms were improved (forehead wrinkles and left nasolabial groove were appeared, less numbness, normal movement of the eyelid); the latency of motor nerve conduction velocity was short and the amplitude of motor evoked potential was significantly improved in electromyography. Patients with nonacute peripheral facial paralysis might be cured by ginger- insulated moxibustion.

  • A review on separation and detection of copper, cadmium, and chromium in food based on cloud point extraction technology Review Article

    ANZUM, Rabeya; ALAWAMLEH, Heba Saed Kariem; BOKOV, Dmitry Olegovich; JALIL, Abduladheem Turki; HOI, Huynh Tan; ABDELBASSET, Walid Kamal; THOI, Nguyen Thi; WIDJAJA, Gunawan; KUROCHKIN, Anatoly

    Resumo em Inglês:

    Abstract Due to its environmental efficacy and economic effectiveness, a unique approach for extracting functional thermally sensitive bioactive components from food was recently developed. Cloud point extraction is one of the most effective alternative methods for extracting a wide range of organic and inorganic components from green surfactants. The extraction method is cloud point extraction by phase separation, which is a quick and easy approach that requires very little solvent and just a small amount of very non-flammable and non-volatile surfactant that is environmentally benign. The theoretical results of cloud point extraction's application in the food industry are summarized in this article. While presenting a series of introductions on how to extract cloud points, the benefits and applications of cloud points have been studied. The method of using cloud point extraction in food samples has been explained in this article. This method is simple, safe, cost-effective, and widely used to measure a variety of tissue samples, and it can detect analytes down to nanograms per millimeter. Spectrophotometric measurement of low levels of cadmium in some vegetables was also developed in the current study as one of the most important applications of the cloud point extraction method in the food industry.

  • Jussaí (Euterpe edulis): a review Review Article

    CARVALHO, Lucia Maria Jaeger de; ESMERINO, Alison Almeida; CARVALHO, José Luiz Viana de

    Resumo em Inglês:

    Abstract The fruit of the jussara palm (Euterpe edulis M.) from the Brazilian Atlantic Forest is rich in anthocyanins, mainly 3-O-glucoside cyanidin and 3-O-rutinoside cyanidin, with high antioxidant capacity which can prevent different types of diseases. The aim of this review addresses aspects of the fruit, proximate composition, bioactive compounds, main methods for determining the antioxidant activity as well as phenolic compounds, fruit processing and some products with functional properties.

  • Research progress of konjac dietary fibre in the prevention and treatment of diabetes Review Article

    LUO, Wanyu; Liu, Fanghua; QI, Xin; DONG, Guangtong

    Resumo em Inglês:

    Abstract In today’s society, the incidence of diabetes is getting higher. It can cause a variety of complications and endanger human health. How to safely and effectively reduce blood sugar has become a hotspot of concern. Konjac dietary fibre is one of the most excellent soluble dietary fibres found so far. Its health benefits include weight loss, lowering blood fat and blood sugar, and it has a laxative effect. This article mainly reviews the clinical observations, related mechanisms of action, appropriate dosages and toxic side effects, providing a basis for the clinical application of konjac dietary fibre and proposing a new mechanism for its hypoglycaemic effect. It provides new ideas for the research and development of konjac in the prevention and treatment of diabetes.

  • Research progress of naturally fermented yogurt with lactic acid bacteria in Xinjiang: a review of anti-constipation probiotics Review Article

    ZHAO, Xin; MU, Jianfei; YI, Ruokun

    Resumo em Inglês:

    Abstract Xinjiang is a multi-ethnic region in China, traditional fermented yogurt is the main food of local herdsmen. This study aimed to summarize the literature data in recent years and data on the constipation-inhibitory effect of probiotics isolated from naturally fermented yogurt in Xinjiang, China. Xinjiang naturally fermented yogurt is rich in microbial resources, of which many in the food industry have been or are being developed and utilized as probiotics. Lactobacillus, naturally fermented yogurt of Xinjiang, has been verified to have a good constipation-inhibitory effect. Lactic acid bacteria isolated from naturally fermented yogurt in Xinjiang, China, has a good effect in terms of improving the symptoms of constipated experimental animals and could be used as probiotics. Some in-depth studies found that these lactic acid bacteria had target effects in regulating the stem cell factor (SCF)/stem cell factor receptor (c-Kit) signaling pathway and nitric oxide synthase expression and thus played a role in inhibiting constipation. The constipation-inhibitory effect of Xinjiang naturally fermented yogurt probiotics is also better than that of general commercial probiotics and can be used as high-quality probiotics to improve constipation. This study summarized available findings, provided some research ideas, and gave some directions for future research.

  • Functional properties of Streblus asper Lour.: a review Review Article

    SIVAMARUTHI, Bhagavathi Sundaram; PRASANTH, Mani Iyer; KESIKA, Periyanaina; Tencomnao, Tewin; CHAIYASUT, Chaiyavat

    Resumo em Inglês:

    Abstract Plants are the major sources of food and medicine for humans. Streblus asper Lour is a small tree belonging to the Moraceae family and is commonly found in tropical countries. S. asper plant is used in several folk medicines, especially Ayurveda and Siddha, to treat several diseases and disorders. This review summarizes the medicinal and economical properties of this medicinal plant. Scientific literature dealing with S. asper was collected from scientific databases without any year limit and was included in this review. About twenty potential active compounds were isolated from S. asper. The study revealed that S. asper is an important medicinal plant with several proven therapeutic potentials in vitro and in vivo, including anti-cancer, antibacterial, anti-fungal, anti-diarrhoeal, anti-macrofilaricidal, anti-diabetic, anti-inflammatory, anti-aging, and neuroprotective effects. Additionally, the plant can be used as animal feed and bio-insecticide. It also helps in the coagulation of skimmed milk and cheese production. Further, it has some economic uses, including vermicompost production and papermaking and its use as a fuel. However, there are no prescribed S. asper-based therapeutic agents to manage any disease condition, and some adverse effects were observed in human trials. Enough studies are available to prove the potential of S. asper in vitro and in vivo models; however, further clinical studies are required to develop safe therapeutic agents using the phytoconstituents of S. asper.

  • Relationship between probiotics and obesity: a review of recent research Review Article

    ZHANG, Jing; MU, Jianfei; LI, XiXi; ZHAO, Xin

    Resumo em Inglês:

    Abstract The percentage of obese individuals continues to grow worldwide, and the main factor leading to obesity is the imbalance of energy intake and consumption. The intestinal flora has important regulatory roles in metabolic disorders and obesity. Compared with normal-weight individuals, those that are obese showed remarkable changes in the composition of the intestinal flora. Several studies have reported that probiotics can reverse high-fat diet-induced obesity. Thus, altering the intestinal flora may be an effective approach to control or even prevent obesity, and some probiotics have been demonstrated to have effects on obesity. The purpose of this review is to summarize the experimental means used to study probiotics and obesity and to summarize the weight-loss effects and mechanisms of action of experimental and clinical probiotics, so as to help investigators understand the latest benefits of weight-loss probiotics and to provide a reference for follow-up research in this field.

  • Research on rumors surrounding food safety based on information source differences (a review) Review Article

    SULAIMAN, Mohammed Ali Bait Ali; SALMAN, Rabia; SHABBIR, Muhammad Salman; SIDDIQI, Ahmed Faisal; ABBAS, Mazhar; ABBASI, Saliha Gul; REHMAN, Khalil-ur-; ASHRAF, Muhammad

    Resumo em Inglês:

    Abstract Food is a basic human right since it is necessary for survival. Unsafe food threatens billions of people throughout the world. Every year, hundreds of thousands of people grow sick and die. Microbial, chemical, personal, and environmental hygiene are all issues that the food chain faces from farm to fork/plate. Human tragedies and economic disasters have been reported in the past as a result of purposeful or inadvertent personal behavior and government inability to ensure food safety and quality. The issue of food safety has gotten a lot of press. As a result, a Food Safety Information Platform (FSIP) based on machine learning and open data with a Chatbot based on cloud computing (MLODCCC) architecture was developed, which includes a nice Facebook hyperlink and chatbot interface for locating trustworthy food safety knowledge. Rumors about the safety of food goods instill fear in people, leading to a broad boycott and, as a result, significant economic loss. This study looked into the function of rumors among friends. The findings suggested that people choose to use news media information in interaction with friends because it is seen to be more reliable than other resources.

  • Polysaccharides systems for probiotic bacteria microencapsulation: mini review Review Article

    CAMPOS-ESPINOZA, Felipe; CASTAÑO-AGUDELO, Johanna; RODRIGUEZ-LLAMAZARES, Saddys

    Resumo em Inglês:

    Abstract Probiotic bacterial encapsulation systems have proven useful in protecting the bacteria from gastric acids, bile salts and other drastic conditions present in the gastrointestinal tract. In addition, daily intake of probiotic products has shown positive therapeutic effects on gastrointestinal and autoimmunity problems. Polysaccharides have aroused great interest in probiotic food applications due to their non-toxicity, biocompatibility, and the fact that they can be digested by enzymes in the gastrointestinal tract. The proper selection of an encapsulation system through the adequate combination of matrices and methods shows increased viability and provides a very promising shield for probiotic against various stress factors during processing, digestion, and storage conditions. Although most research has been conducted on simulated digestion, it is suggested to undertake systematic in vivo investigations of encapsulation efficacy where both the method and the encapsulation system are studied. The focus of this review is to provide an overview of the evolution of traditional encapsulation methods and the use of polysaccharides as efficient encapsulation systems. A second topic briefly reviewed are trends in encapsulation strategies and microencapsulation systems for non-dairy probiotic products. Finally, a new generation of probiotics as a preventive and therapeutic tool for different diseases, is showed.

  • The time-temperature tolerance theory behind thermal kinetic models for shelf-life prediction of common foods Review Article

    XU, Ying; LU, Lu

    Resumo em Inglês:

    Abstract Time-Temperature Tolerance (TTT) is an efficient and intuitive method of shelf-life prediction or logistics stability evaluation, but specific for frozen foods, while other thermal kinetic models for chemical reactions and microbial growth are complicated for users and widely used in common foods. In this paper, one common law deduced from TTT theory is that the equivalent conversion ratio (ECR) of the elapsed times for one isothermal interval between different temperatures is only related to the temperatures and equal to the ratio of corresponding shelf-lives. The law was demonstrated by 1-order chemical kinetic model and Gompertz model for chemical reaction and microbial growth. Besides, Crimson seedless fresh grape and Mackerel also proved the constancy of the ECRs between fixed temperatures. With the corresponding ECRs of key quality indicator among relevant temperatures, effect of any time-temperature history can be accumulated into one isothermal one equivalently and the remaining shelf life would be easily predicted, which is the theory of TTT. As a results, the quality following the chemical reaction and microbial growth obey the TTT theory, and the TTT theory can be used to predict the shelf-lives of most foods with developed time-temperature monitoring technologies.

  • A comprehensive review on nutritional contents and functional properties of Gnetum gnemon Linn. Review Article

    ANISONG, Nata; SIRIPONGVUTIKORN, Sunisa; WICHIENCHOT, Santad; PUTTARAK, Panupong

    Resumo em Inglês:

    Abstract This review article is focused on the nutritional constituents and functional properties of Gnetum gnemon Linn. Among the various plant parts, fruit or seed have been utilized and intensively investigated for food products in India and Indonesia. While the leaves may not be as popular as seeds, they protein sources with complete amino acids and high branched-chain amino acids (BCAAs). In addition, the plant has high contents of vitamin A, dietary fiber, minerals (potassium, calcium, iron, zinc, phosphorus) and high chlorophylls, which are related to chlorophyllin synthesis, antioxidant activity, anti-diabetes activity, and health benefits against various diseases. Therefore, G. gnemon is considered a candidate plant with high nutritional potential providing a wide range of essential nutrients and health benefits, and can be used safely as raw material for food, nutraceuticals, and medicinal products.

  • Study on the quality of fish products based on different preservation techniques: a review Review Article

    RUMAPE, Opir; ELVENY, Marischa; SUKSATAN, Wanich; HATMI, Retno Utami; VORONKOVA, Olga Yuryevna; BOKOV, Dmitry O.; WANITA, Yeyen Prestyaning

    Resumo em Inglês:

    Abstract This study aims to provide a summary of the most common procedures and how fish quality varies from harvest to plate. Fish is frequently seen as a challenging culinary product due to its proclivity for spoilage, oxidation, and the development of off-flavours as a result of improper treatment. Several variables have a major impact on the nutritional and sensory quality of fish preservation. In this study, the most widely utilized storing and preservation methods for fish will be discussed, as well as their influence on overall quality. It's critical to tailor processing to the unique needs of a product like fish, which is susceptible to bacterial deterioration and oxidation. However, items with excellent quality, good sensory characteristics, and a positive nutritional value may be obtained by combining and using preservation strategies in a creative way.

  • Extraction, physiological function and application of soluble dietary fiber from edible fungi: a review Review Article

    ZHENG, Zhipeng; DENG, Wei; LI, Yibin; SONG, HongBo; CHEN, Shouhui

    Resumo em Inglês:

    Abstract Soluble dietary fiber has attracted much attention due to its significant health benefits to consumers. Edible fungi are abundant sources of soluble dietary fiber (SDF). The content and composition of soluble dietary fiber in edible fungi variy greatly according to varieties, growth stages and different parts. This review focuses on the extraction methods of soluble dietary fiber from edible fungi, such as Lentinula edodes, Agrocybe cylindracea. The possible health benefits of mushroom soluble dietary fiber in relationship with hypoglycemic effect, regulatory mechanism of pancreatic lipase, gut microbiota and macrophages are also discussed. Finally, the application and development potential of mushroom soluble dietary fiber are pointed out.

  • Technological applications and color stability of carotenoids extracted from selected Amazonian fruits Review Article

    AMORIM, Isabelly Silva; ALMEIDA, Marcelly Cristine Soares; CHAVES, Rosane Patrícia Ferreira; CHISTÉ, Renan Campos

    Resumo em Inglês:

    Abstract In this review, we gathered information regarding the carotenoid composition of selected Amazonian fruits: peach palm (Bactris gasipaes), buriti (Mauritia flexuosa), tucumã (Astrocaryum vulgare), taperebá (Spondias mombin), and araçá-boi (Eugenia stipitata); and also discussed the stability of carotenoid extracts and their potential to be used as natural colorants in foods. Notwithstanding the claimed health benefits, information on technological approaches to the use of carotenoid extracts from Amazonian fruits as natural colorants or antioxidant are quite limited. These findings evidenced the need for more systematic studies assessing the stability of carotenoid extracts of Amazonian fruits and their application as natural food additives.

  • Application of intelligent sensory technology in the authentication of alcoholic beverages Review Article

    WANG, Aili; ZHU, Yeyuan; QIU, Ju; CAO, Ruge; ZHU, Hong

    Resumo em Inglês:

    Abstract Alcoholic beverages play an important role in social gatherings and the consumption of alcohol drinks keep increasing worldwide in recent years, especially during the COVID-19 pandemic months. The authentication of alcoholic beverage is usually evaluated by trained panels or chromatography analysis. Over the last few decades, intelligent sensory technology (IST) that imitate the human sensory organs have been developed for quality control and authentication of alcoholic beverages. The artificial sensing system consist of arrays of sensors with cross-sensitivity and various pattern recognition methods, which can be used to discriminate or classify the samples based on the detection requirements. Application of IST on wine authenticity have been extensively studied, however, application of IST in authentication of other alcoholic beverages lacks of systemic study. This paper firstly describes the basic mechanism of current IST instruments and then summarizes the applications of IST in alcoholic beverages authenticity assessments, including discrimination of varietal and geographical origins, detection of frauds and adulterations, discrimination of years of aging, distinction of brands and types, aroma analysis, detection of spoilage and off-flavors, and monitoring of the production process. The potential applications and future development of IST in the brewing industry are also discussed.

  • Structure, bioactivities and applications of the polysaccharides from Tricholoma Matsutake: a review Review Article

    LI, Mengjiao; ZHANG, Yukun; LU, Qi; GAO, Yuanzhen; YE, Ting; WANG, Chao; XING, Dongming

    Resumo em Inglês:

    Abstract Tricholoma Matsutake is an important edible mushroom that has been artificially cultivated and used as a food and medicinal ingredient in traditional Chinese medicine. In the past decades, many researchers have reported that Tricholoma Matsutake Polysaccharides (TMP) possess various bioactivities, including anti-tumor, immunomodulatory, anti-oxidation and anti-aging. The structural characteristics of TMP were studied by GC-MS, LC-MS, NMR, and FT-IR, and the structure-activity relationship of TMP biomolecular was analyzed. This paper reviews the progress of TMP extraction, purification, structure characterization and application.

  • Application of nuclear magnetic resonance in food analysis Review Article

    QU, Qian; JIN, Lan

    Resumo em Inglês:

    Abstract Nuclear magnetic resonance (NMR) spectroscopy is one of the most powerful techniques to analyze sample components, determine the structures of compounds and study chemical reaction processes. NMR is a rapid and noninvasive analytical method that was initially used to study moisture in food. The structural composition of food can be determined by analyzing the components of oil, protein and carbohydrates. The combination of NMR and multivariate statistical data has become increasingly popular in the field of food science. However, due to its low sensitivity and imperfect technical knowledge, NMR still has great development potential in the field of food science and very bright prospects. This review focuses on the application of NMR in food analysis, including oil, red wine, honey, milk, fruits and vegetables. NMR can quickly identify various compounds, distinguish the geographical origin of species, assess food quality, reveal various fraud behaviors, and predict the shelf life of food.

  • Effect of functional food raw material Peucedanum praeruptorum Dunn: a research update Review Article

    DENG, Yongjian; WANG, Pan; RAN, Chunlang; HU, Shiwen; CHEN, Shaocheng

    Resumo em Inglês:

    Abstract Peucedanum praeruptorum Dunn is a natural plant with expectorant, antitussive, anti-asthmatic, anti-inflammatory, antispasmodic and sedative effects. It is used in traditional Chinese medicine. The key active substances extracted after separation are also used to process functional food. Recent advances in the development of Peucedanum praeruptorum Dunn industrially have increased the market demand. In particular, the study of the physiological activity of P. praeruptorum Dunn has always been a research hotspot; however, limited data exist currently. This study reviews the research developments associated with the physiological activities of P. praeruptorum Dunn in terms of cardiovascular, expectorant and antitussive, antitumor, and anti-inflammatory effects. The results serve as a standard of reference for further investigation into the pharmacologic role of Peucedanum praeruptorum Dunn.

  • Combination of machine learning and intelligent sensors in real-time quality control of alcoholic beverages Review Article

    WANG, Aili; ZHU, Yeyuan; ZOU, Liang; ZHU, Hong; CAO, Ruge; ZHAO, Gang

    Resumo em Inglês:

    Abstract Machine learning (ML) featured on its ability of learning and extracting features from a large set of data and automatically building statistical models. Through cooperation with intelligent sensors, which is designed to imitate human organs to analyze the sensory characteristics of foods, ML-based intelligent sensory systems such as electronic nose (E-nose) and electronic tongue (E-tongue) are developed for sensing applications in food industry. Consumption of alcohol beverages keep growing worldwide in recent years and fraudulent activities are stimulated due to the high price of alcoholic drinks, which motivates the application of intelligent sensory technology with high efficiency and accuracy for real-time quality control. Thus, this paper firstly summarizes the novel intelligent sensors that is suitable for sensory evaluation and the advanced ML algorithms used to create intelligent systems. Then the paper describes the mechanism of commercial ML-enabled intelligent devices and summarizes their practical sensing applications on the real-time quality control of a variety of alcoholic beverages, in term of detection of frauds and adulterations, aroma analysis, monitoring of the production process, and correlation with human sensory perception. Finally, the potential applications and future opportunities of ML-enabled intelligent sensor systems in the alcohol industry are discussed.

  • A theoretical approach to dairy products from membrane processes Review Article

    CUNHA, Tamires Marques Paes da; CANELLA, Maria Helena Machado; HAAS, Isabel Cristina da Silva; AMBONI, Renata Dias de Mello Castanho; PRUDENCIO, Elane Schwinden

    Resumo em Inglês:

    Abstract Milk is a food rich in nutrients and requires processing that promotes its conservation, such as concentration. The membrane process, as an emerging technology and lower energy consumption, has been applied to concentrate, purify, and adapt milk for fluid consumption or derivatives. The Microfiltration, Ultrafiltration, Nanofiltration, and Reverse Osmosis processes have already been applied to milk and the biggest challenge is in controlling phenomena such as fouling, and polarization influenced by the system's operating conditions. The membrane process has already been used in the production of cheese, ricotta, protein concentrates, powdered milk, and dairy beverages.

  • Secondary metabolites in sorghum and its characteristics Review Article

    SETYORINI, Dwi; ANTARLINA, Sri Satya

    Resumo em Inglês:

    Abstract Humans can use specific secondary metabolites as antioxidants or medicinal raw materials. Each plant has different secondary metabolites and a unique structure. Similarly, secondary metabolites were found in sorghum (Sorghum bicolor L. Moench). This paper aims to describe the types, characteristics, and benefits of secondary metabolites found in sorghum plants. The results of phytochemical screening showed that sorghum contains several secondary metabolites, namely alkaloids, flavonoids, tannins, polyphenols, saponins, steroids, and terpenoids. Epidemiological studies show that consuming plants rich in polyphenolic compounds reduces the rate of heart disease, cancer, gastrointestinal tract, neurological disease, liver disease, atherosclerosis, and obesity. Flavonoids are one of the phenol groups. Phenolic compounds have potential antioxidant activity and some of them be more effective than vitamins C, E, and carotenoids. Antioxidants are believed to have a role in reducing oxidative stress which plays a role in the development of chronic degenerative diseases including heart disease, cancer, and premature aging. Alkaloids are a group of compounds containing aromatic nitrogen. Alkaloids in the health sector are used as anti-tumor, antipyretic (fever-reducing), anti-pain (analgesic), stimulating the nervous system, raising and lowering blood pressure, and fighting microbial infections.

  • Trust, price sensitivity and consumers' organic food purchasing behaviour in China Review Article

    XING, Yunfeng; LI, Mengqi; LIAO, Yuanhong

    Resumo em Inglês:

    Abstract Trust and prices are two factors of organic food purchasing intention and behaviour, which have been received more attention. However, the research of the former failed to address the role of trust in stakeholders, and findings of the latter did not make consistent. This study incorporates trust in producers, trust in retailers, and price sensitivity into an extended theory of planned behaviour (TPB) to examine their effects on consumers' organic food purchasing behaviour (OFP). We conducted an online survey and obtained data from 640 consumers in China to empirically test the model. The results show that the two types of trust play essential roles in OFP, and the impact of trust in retailers is stronger than that of trust in producers. Moreover, price sensitivity is a negative factor of OFP. Furthermore, trust in producers and trust in retailers significantly strengthen the relationships between OFP and its antecedents from the extended TPB model. In addition, price sensitivity acts as a negative moderator on the relationships between perceived behaviour control and OFP, as well as purchase intention and OFP, while the moderating effect of price sensitivity on the relationship between personal norms and OFP has not been established.

  • Recent advances in edible bird's nests and edible bird's nest hydrolysates Review Article

    FAN, Qunyan; LIU, Xuncai; WANG, Yaxin; XU, Dunming; GUO, Baozhong

    Resumo em Inglês:

    Abstract Edible bird's nest is built by swiftlet during breeding using salivary gland secretions, which have rich nutritional value, such as anti-aging, immunomodulatory, and antioxidant activity. As a result, the global demand for edible bird's nests has increased significantly. Swiftlet farmers, consumers, traders, and authorities are increasingly concerned about obtaining safe and high-quality edible bird's nests. On the other hand, subject to the limitations of the number of swiftlet populations and the ecological environment, exploring new food processing technologies to improve the utilization efficiency of edible bird's nest nutrition has also become the research frontier. Therefore, this study introduced the origin and classification of edible bird's nests in detail, presented the current situation of the edible bird's nest industry and the corresponding review measures of various countries, reviewed the efficacies of edible bird's nest, and introduced the new form of edible bird's nest utilization: edible bird's nest hydrolysates and their efficacies.

  • The role of OATP1A1 in cholestasis and drug-induced toxicity: a systematic review Review Article

    TAN, Daopeng; CUI, Jinguo; QIN, Lin; CHEN, Li; WANG, Yuhe; ZHANG, Qianru; HE, Yuqi

    Resumo em Inglês:

    Abstract OATP1A1 is the first and founding member of the Organic anion transporting polypeptides (OATPs) family. OATP1A1 is usually considered to mediate the cellular uptake of endogenous and xenobiotics, such as bile acids, drugs and environmental toxins. However, some new research indicated that the decrease of Oatp1a1 expression can result in the cholestasis, which was confirmed by clinic case of drug-induced cholestatic liver injury and bile duct ligation surgery or Oatp1a1-null mice models. These results suggested that Oatp1a1 does not simply transport bile acids to hepatocytes, as is commonly believed. In this overview, we summarized the advances of OATP1A1 in drug induced toxicity, cholestasis and other pathological states as well as the differences of Oatp1a1 in different gender and age.

  • Analysis of modern approaches to the processing of poultry waste and by-products: prospects for use in industrial sectors Review Article

    ZININA, Oksana; MERENKOVA, Svetlana; REBEZOV, Maksim

    Resumo em Inglês:

    Abstract Poultry processing is characterized by the accumulation of significant volumes of industrial waste (manure, waste from the incubation and slaughter of poultry, feathers, and carcasses). The overall purpose of this review is to analyze the current global practice of recycling poultry waste and by-products and to study the technological prospects for modifying their properties in terms of obtaining value-added products and preventing environmental pollution. Processing agricultural raw materials in a waste-free production cycle is based on certain economic and ecological aspects. The variety of morphological structures and chemical compositions of by-products and waste allows to obtain valuable components using a wide range of modern processing technologies. The use of recycled waste and by-products of poultry processing varies widely: from applications in food technologies to the production of biofuels. Many researchers strive to develop efficient technologies for converting secondary poultry products; a great deal of attention is paid to enzyme-based technologies, which have been improved significantly.

  • Research progress on natural bio-based encapsulation system of curcumin and its stabilization mechanism Review Article

    ZHOU, Man; LI, Fuli; CHEN, Jie; WU, Qingsong; ZOU, Zhiyong

    Resumo em Inglês:

    Abstract Turmeric is a natural active substance extracted from the Zingiberaceae plant, containing a variety of derivatives, the main component being curcumin. Curcumin has a wide range of sources, low cost, and has strong antioxidant, anti-inflammatory, anti-cancer, antibacterial and other physiological functions, but it has problems such as poor water solubility, poor stability, and low bioavailability. There are certain interactions (hydrophobic interactions, electrostatic interactions, hydrogen bonds, etc.) between curcumin and bio-based proteins or polysaccharides, which can be combined to form different encapsulation systems, which can effectively improve the poor water solubility, poor stability and intestinal problems such as low bioavailability. This article focuses on the types of natural bio-based encapsulation systems (emulsion, liposome, micelle, nanoparticles, gels, and microcapsules), mechanisms and their applications in the food field of curcumin.

  • The potential antidiabetic properties of Liang (Gnetum gnemon var.tenerum) leaves Review Article

    SUKSANGA, Anunya; SIRIPONGVUTIKORN, Sunisa; YUPANQUI, Chutha Takahashi; LEELAWATTANA, Rattana

    Resumo em Inglês:

    Abstract Diabetes mellitus (DM) is a serious global health problem. Type 2 diabetes mellitus (T2DM) is insulin resistance and islet β-cell impairment. Oral medications or injection agents can have negative effects. Literature reviews showed that chlorophyllin inhibit gluconeogenesis and increase glucose uptake by the peripheral muscles. Scientific data also revealed that glutamine, alanine, arginine, and leucine increase insulin secretion by stimulating the changing of glucose to pyruvate and enhancing the TCA cycle to increase activate membrane depolarization. Fiber in either the insoluble or soluble form can reduce blood sugar. Soluble fibers reduce blood sugar by interfering with carbohydrate and fat absorption. Natural products containing high protein and fiber as well as chlorophyllin derivatives have been investigated extensively for anti-diabetes properties. The leaves of Liang contain high protein, fiber, and chlorophyll; therefore, the leaves of this plant must have good potential to be an alternative natural antidiabetic agent.

  • Chemical constituents and nutritional health functions of Dendrobium nobile: a review Review Article

    WANG, Guopan; WANG, Jianmei; DENG, Yidan; QIN, Lin; HE, Yuqi; TAN, Daopeng

    Resumo em Inglês:

    Abstract Dendrobium nobile is a traditional Chinese medicine and functional food in China, containing phenanthrene, alkaloids, bibenzyl, sesquiterpenes, polysaccharides and other chemical components, with anti-aging, immunity-enhancing, glucose-lowering and lipid-lowering health functions. In recent years, the research value of D. nobile has attracted the attention of more and more experts and scholars. This paper reviews the chemical constituents isolated and identified from D. nobile and provides reference for further development and utilization of D. nobile.

  • Review on oral plant extracts in Skin Whitening Review Article

    WANG, Bo; AN, Xiaohong; QU, Liping; WANG, Feifei

    Resumo em Inglês:

    Abstract Skin whitening has become one of the aesthetic problems among humans around the world, especially on women which is highly attention to skin beauty and whitening. Many of the plant extracts in oral energy drinks have whitening effects and good taste, which can support the health of the skin. We use the National Center for Biotechnology Information (NCBI) as a search engine to find literatures about skin whitening, oral plant extracts. This review mainly introduces the mechanism of skin whitening and the application of oral plant extracts in skin whitening. Skin whitening at melanin synthesis, melanosome transport, metabolism, oxidative stress, UV stimulation, other environmental stimulation inseparable. Many oral plant extracts are natural tyrosine inhibitors. The review concludes the melanin synthesis and transporting, pathway of melanin synthesis, whitening mechanism and the function of whitening on Green tea polyphenols, Rose Petal Extract (Rosa gallica), Pears, Peony, Rosa roxburghii Tratt, Olive (Olea europaea L.), Pomegranates, Phyllanthus emblica L., Mulberry extract, Açaí berry, saussurea involucrate flavonoids extract, etc. These will provide a strong foundation for the application of oral plant extracts in skin whitening. Furthermore, the mixture with function of skin whitening/ skin anti-aging / anti-inflammatory antioxidant oral plant extract can be a good candidate for further development on skin care product.

  • Freezing and storage on aquatic food: underlying mechanisms and implications on quality deterioration Review Article

    QIAO, Zenghui; YIN, Mingyu; QI, Xinjuan; LI, ZhenZhen; YU, Zheng; CHEN, Min; XIAO, Tong; WANG, Xichang

    Resumo em Inglês:

    Abstract Fresh aquatic products have high nutritional value, but they are easily susceptible to spoilage. Freezing as an effective preservation method could better retain the quality and safety of aquatic products. However, mechanical damage caused by ice crystals and the oxidation of proteins and lipids would inevitably bring about a reduction in the quality of the frozen product during freezing and preservation. This work summarized the important factors that affected the quality of frozen aquatic products, revealed the mechanism of deterioration of frozen aquatic products on the quality through sensory evaluation and changes in physiochemical indicators. In the context of high-quality development, some improvements in frozen fish preservation were proposed to provide theoretical basis and solutions to improve the quality and efficiency of fish processing.

  • Freezing and frozen storage of aquatic products: mechanism and regulation of protein oxidation Review Article

    QI, Xinjuan; YIN, Mingyu; QIAO, Zenghui; LI, ZhenZhen; YU, Zheng; CHEN, Min; XIAO, Tong; WANG, Xichang

    Resumo em Inglês:

    Abstract Freezing technology is currently an important preservation method for aquatic products. However, during the long-term freezing process proteins, which are the main components of muscle tissue, are inevitably exposed to an environment containing oxidative stress inducing changes in muscle protein structure. It leads to irreversible physical and chemical changes causing deterioration in the quality of aquatic products and reducing their nutritional value. Therefore, it is necessary clarify in depth to control oxidative damage of muscle during freezing and storage to gain more insight into the mechanisms of freezing-induced protein oxidation. The mechanism of protein oxidation in fish freezing, the effect of protein oxidation on fish quality, and the current regulatory methods for delaying protein oxidation were summarized in this paper review. The purpose is to provide a new research direction for the research and application of quality control in the process of fish frozen storage.

  • Gluten-free pastas: ingredients and processing for technological and nutritional quality improvement Review Article

    SCARTON, Michele; CLERICI, Maria Teresa Pedrosa Silva

    Resumo em Inglês:

    Abstract The challenge in the production of gluten-free pasta is in obtaining the technological and nutritional quality already achieved for wheat-based pasta. This review covered the main ingredients and processes used to produce gluten-free pasta, and points to future perspectives for this product. It was found that the ingredients used for technological improvement aimed to reproduce a network with polymers, of the protein type (mainly eggs, pseudo-cereals and legumes), starches (flours and/or isolated starches) and hydrocolloids (gums) for structuring gluten-free pastas. The use of regional raw materials stands out as innovative ingredients that add value and health and at the same time, promote sustainability. For nutritional improvement, those with a high content of proteins and fibers stand out, but studies on enrichment with micronutrients are lacking. For processing, studies are using equipment, mixing times and drying processes similar to wheat-based pasta, with few innovations, except those obtained by thermoplastic extrusion. In conclusion, research with gluten-free pasta needs greater investments to move towards the development of differentiated formulations and processing, as with wheat-based pastas, which has evolved over centuries.

  • Erratum: Food production potential of Favolus brasiliensis (Basidiomycota: Polyporaceae), an indigenous food Erratum

  • ERRATUM: Application of artificial neural networks in the study of Mozzarella cheese salting Erratum

  • ERRATUM: Application of self-organizing maps to evaluate the influence and behavior of the film formed during salting of Prato cheese Erratum

  • ERRATUM: Cestode and nematode larvae of hygienic-sanitary importance parasitizing Balistes capriscus Gmelin, 1789, collected from fish markets of the state of Rio de Janeiro, Brazil Erratum

  • ERRATUM: Volatile compounds of unripe fruits from different cultivars (Persea americana Mill.) Erratum

  • Retraction Retraction

  • Retraction: Isolation of curcumol from zedoary turmeric oil and its inhibitory effect on growth of human hepatocellular carcinoma xenografts in nude mice Retraction

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