Food Science & Nutrition Research最新文献

Evaluation of Toxicity, Antihyperglycemic and Hypoglycemic Activities of Mixtures of Extracts of 3 Varieties of Oyster Mushrooms 3种平菇提取物混合物的毒性及降糖、降糖活性评价

Food Science & Nutrition Research Pub Date : 2021-12-30 DOI: 10.33425/2641-4295.1049

Mbang Mbarga Audrey Judith, Kana Sop Marie Modestine, Etaga Noel Babayana, Fandio Moube Kevine, Etoundi Omgba Cunégonde Blanche

{"title":"Evaluation of Toxicity, Antihyperglycemic and Hypoglycemic Activities of Mixtures of Extracts of 3 Varieties of Oyster Mushrooms","authors":"Mbang Mbarga Audrey Judith, Kana Sop Marie Modestine, Etaga Noel Babayana, Fandio Moube Kevine, Etoundi Omgba Cunégonde Blanche","doi":"10.33425/2641-4295.1049","DOIUrl":"https://doi.org/10.33425/2641-4295.1049","url":null,"abstract":"Our previous studies on the mushrooms showed that a mixture of three varieties of oyster mushrooms had better therapeutic properties than when the mushrooms were studied separately. To overcome the problem of diabetes, it was question here after studying the toxicity of mixtures of extracts (formulations) of 3 varieties of oyster mushrooms, to study the antihyperglycemic and hypoglycemic activity in the short term (over 2 hours of time) of these extracts. After formulating the mushrooms and obtaining the raw extracts, we proceeded to an acute toxicity of these extracts followed by the evaluation of antihyperglycemic and hypoglycemic tests on albino rats of the wistar type. In terms of results, we obtained 4 formulations namely F1, F2, F3 and F4. It appears in terms of toxicity that no signs of intoxication were observed. As for the antihyperglycemic test, 30min after ingestion of the extracts and glucose, all the groups of extracts exhibited had a lower blood glucose level than the positive control with the best extract best extract to limit the increase in postprandial blood glucose being the aqueous extract of formulation 3 (F3aq) with a slight increase in blood glucose of 0.3 g/l against an increase of 0.62g/l in the positive control. As for the hypoglycemic test, 120min after ingestion of glucose and extracts, the extracts showed a good ability to lower blood glucose compared to the positive control, the best extracts being the hydroethanolic extracts of formulations 1 and 3 (F1heth and F3heth) with respectively a decrease in blood glucose of 0.23g/l and 0.22g/l against 0.07g/l in the positive control. It can thus be concluded that formulated mushroom extracts do not show signs of toxicity and that the consumption of a mixture of oyster mushrooms could help in the fight against diabetes.","PeriodicalId":12378,"journal":{"name":"Food Science & Nutrition Research","volume":"112 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86758059","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality Evaluation and Kinetics of Dependency of Apparent Viscosity of Whole Wheat- Water Yam Flour Mixture on Temperature in Relation to The Cooked Paste 小麦-水山药混合面粉的质量评价及表观粘度随煮糊温度的变化动力学

Food Science & Nutrition Research Pub Date : 2021-12-30 DOI: 10.33425/2641-4295.1044

Uzodinma E.O, Onwurafor E.U, Asogwa J.A

{"title":"Quality Evaluation and Kinetics of Dependency of Apparent Viscosity of Whole Wheat- Water Yam Flour Mixture on Temperature in Relation to The Cooked Paste","authors":"Uzodinma E.O, Onwurafor E.U, Asogwa J.A","doi":"10.33425/2641-4295.1044","DOIUrl":"https://doi.org/10.33425/2641-4295.1044","url":null,"abstract":"In the past, cooked paste commonly called fu-fu from whole wheat flour was well acceptable by African indigenes due to its light weight, fibre composition and other nutrients. However, it is a carbohydrate rich food and contains gluten not acceptable by some individuals’ body systems. Quality evaluation and kinetics of dependency of apparent viscosity of whole wheat-water yam flour mixture on temperature in relation to the cooked paste were investigated. Composite flours (80:20-B, 60:40-C, 50:50-D, 40:60-E, 20:80-F; WYF: WMF-whole wheat meal flours) were formulated from wheat grains and water yam tubers. Samples A (water yam flour (WYF-100%)) and G-commercial whole wheat meal flour (WWF-100%) served as control. Flour samples were subjected to proximate, selected micronutrient, viscous and pasting characteristics analyses, while the cooked paste was evaluated using selected sensory attributes. Crude fat content of flours ranged from 0.19-1.80%, while crude fibre content differed significantly (p< 0.05) and varied between 1.08 and 4.88%. Crude protein content ranged from 2.10-4.50%, while carbohydrate by difference ranged from 61.10-80.10%. Heating temperatures for the flour dispersions ranged from 70-100oC. Sample B had the highest final viscosity among the blended samples. Apparent viscosities of the dispersions increased with increasing temperatures and displayed dilatants fluid behaviour. Sample B had the lowest value of activation energy required to obtain a suitable cooked paste among others. Overall results indicated that sample B could be consumed as an alternative cooked fu-fu to whole wheat flour fu-fu.","PeriodicalId":12378,"journal":{"name":"Food Science & Nutrition Research","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82807883","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Vitamin C and D to Decrease the Risk and Severity of COVID-19 Symptoms. Is Cortisol Reduction the Mechanism Behind Lowering the Severity of COVID-19 Symptoms? 维生素C和D可降低COVID-19症状的风险和严重程度。皮质醇降低是降低COVID-19症状严重程度的机制吗?

Food Science & Nutrition Research Pub Date : 2021-12-30 DOI: 10.33425/2641-4295.1043

Adrián Isaza

引用次数: 0

Antibacterial Effect of Turkish Black Cumin Seed Oil Against Pathogen Bacteria's 土耳其黑孜然籽油对病原菌的抑菌作用

Food Science & Nutrition Research Pub Date : 2021-12-30 DOI: 10.33425/2641-4295.1048

Ilyas Guldal, Ş. Karabıyıklı

{"title":"Antibacterial Effect of Turkish Black Cumin Seed Oil Against Pathogen Bacteria's","authors":"Ilyas Guldal, Ş. Karabıyıklı","doi":"10.33425/2641-4295.1048","DOIUrl":"https://doi.org/10.33425/2641-4295.1048","url":null,"abstract":"Black cumin seeds are used for medicinal and aromatic purposes in Turkey. Black cumin seed oil (BSCO) was provided from a local producer. BCSO was extracted by cold-pressing method. Antibacterial effect of BCSO was investigated against B. cereus (ATCC 10876), L. monocytogenes (ATCC 19115), E. coli (ATCC 25922), Salmonella Thypimurium (ATCC 14028) and S. aureus (ATCC 25923) by minimum inhibitory concentration (MIC) method. MIC values were determined according to micro tube dilution method. BCSO had antibacterial effect against B. cereus and S. aureus and didn’t have antibacterial effect against other bacterias. B. cereus and S. aureus are Gram (+) and others are Gram (-). In various studies, it had been found that Gram (+) bacterias are less resistance to aromatic oils. Fatty acid composition of BCSO was investigated for additional information of material and major fatty acids of BCSO are linoleic acid, oleic acid and palmitic acid. As a results, study suggests that cold-pressed BCSO can be used for its functional property. Pract?cal Appl?cat?ons Black seed oil is widely used in ethnopharmacology. It is marketed as a treatment agent for many mild diseases in the shops called \"Aktar\" in Turkish culture and it finds a response by the public. However, its use in industry is limited due to its pungent odor and taste. In this study, the functional properties of black cumin oil were investigated.","PeriodicalId":12378,"journal":{"name":"Food Science & Nutrition Research","volume":"15 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91439387","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Analysis of Aflatoxins in South Carolina Farm’s Corn, Peanut, Wheat, Soybean, and Cottonseed 南卡罗来纳农场玉米、花生、小麦、大豆和棉籽中的黄曲霉毒素分析

Food Science & Nutrition Research Pub Date : 2021-12-30 DOI: 10.33425/2641-4295.1046

Stukes James B, M. Nazimuddin, Bottenberg David, Gathers DeAsia, Stuckey DeAsia, Roper MyRandi, Jenkins Alston, M. Isa, Powell Shameka

{"title":"Analysis of Aflatoxins in South Carolina Farm’s Corn, Peanut, Wheat, Soybean, and Cottonseed","authors":"Stukes James B, M. Nazimuddin, Bottenberg David, Gathers DeAsia, Stuckey DeAsia, Roper MyRandi, Jenkins Alston, M. Isa, Powell Shameka","doi":"10.33425/2641-4295.1046","DOIUrl":"https://doi.org/10.33425/2641-4295.1046","url":null,"abstract":"The mold Aspergillus grows on several raw food commodities and produces highly toxic compounds known as aflatoxins. These compounds can cause developmental and immune system suppression, cancer, and death if ingested. The aim of this study was to determine the aflatoxin levels in various crops obtained from farms in South Carolina, USA. Aflatoxin levels were measured using the Vicam Virtu Reader and High-Performance Liquid Chromatography (HPLC). The Vicam Virtu Reader utilized five grams of corn and peanuts blended and placed into an extraction tube containing 25 ml of 70% methanol. The sample mixture was placed on the AlfaV test strip for readings. For use of the HPLC, the samples were analyzed by isocratic using 60:20:20 water/methanol/acetonitrile mixture as the mobile phase. Results from the Vicam Virtu Reader indicated corn samples and peanut samples had aflatoxin levels below 25 ppb established by the USDA. When the HPLC analysis was done on soybean, wheat, and cottonseed, all results were below 25 ppb as well. A food safety survey was administered to 190 farmers to ascertain their familiarity with aflatoxins. Sixteen percent (16%) reported they heard about it. In conclusion, storage conditions of the crops can affect the level of aflatoxins. The Vicam Virtu Reader is a fast method to identify aflatoxin levels in crops. The HPLC has the advantage of separating aflatoxins into subgroups even at low levels. The aflatoxin levels were low and safe for export and consumption.","PeriodicalId":12378,"journal":{"name":"Food Science & Nutrition Research","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84670640","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antimicrobial Activity by a Unique Composition of Cold Pressed Nigella Sativa Seed (Black Cumin) Oil 冷榨黑籽(黑孜然)油独特成分的抗菌活性研究

Food Science & Nutrition Research Pub Date : 2021-12-30 DOI: 10.33425/2641-4295.1050

Ogen-Shtern Navit, Yarmenko Margarita, von Oppen-Bezalel Liki

{"title":"Antimicrobial Activity by a Unique Composition of Cold Pressed Nigella Sativa Seed (Black Cumin) Oil","authors":"Ogen-Shtern Navit, Yarmenko Margarita, von Oppen-Bezalel Liki","doi":"10.33425/2641-4295.1050","DOIUrl":"https://doi.org/10.33425/2641-4295.1050","url":null,"abstract":"The oil produced from Nigella sativa seeds (black cumin) is a known folklore remedy for treatment of various health conditions, including the treatment of microbial infections. The microbes Malassezia furfur, Candida albicans and Staphylococcus aureus are commonly found in healthy skin and gut microbiota, but can also be infection-inducing microorganisms upon overgrowth, capable of disrupting the homeostasis of the microbiome. Treatment with antibiotics has led some of these microbes to evolve antibiotic-resistant strains. Several Nigella sativa oils produced by cold pressing of agricultural crops to contain high or low amounts of the active molecule, thymoquinone as well as high or low amounts of free fatty acids were tested for their antifungal and antibacterial properties. The growth of Malassezia furfur and an antibiotic-resistant strain of Candida albicans were most inhibited by a combination of high amounts of Thymoquinone (3%) and low amounts of free fatty acids (2%). While the growth of Staphylococcus aureus is strongly inhibited by Nigella sativa oil, it seems that another component, yet to be identified, is responsible for the antibacterial effect as all oil compositions tested presented similar and strong inhibition of the bacterial growth. According to the results, Nigella sativa oil may be used as an alternative safe antimicrobial agent, and perhaps even as a preventative care for maintenance of microbiome balance and diversity.","PeriodicalId":12378,"journal":{"name":"Food Science & Nutrition Research","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73235637","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Investigation of Toxic ?- Dicarbonyl Compounds Formed in the Headspace of Various Heated Cooking Oils 各种加热烹调油顶空形成的有毒-二羰基化合物的研究

Food Science & Nutrition Research Pub Date : 2021-12-30 DOI: 10.33425/2641-4295.1047

Wang Q, Hengel M.J, Shibamoto T

引用次数: 0

Effect of Soybean Addition on the Quality of Plantain-Based Biscuits 大豆添加剂对大蕉基饼干品质的影响

Food Science & Nutrition Research Pub Date : 2021-06-30 DOI: 10.33425/2641-4295.1038

Bunde-Tsegba C.M, Okeke V, Sengev I.A

{"title":"Effect of Soybean Addition on the Quality of Plantain-Based Biscuits","authors":"Bunde-Tsegba C.M, Okeke V, Sengev I.A","doi":"10.33425/2641-4295.1038","DOIUrl":"https://doi.org/10.33425/2641-4295.1038","url":null,"abstract":"The quality of plantain-based biscuits supplemented with soybean flour has been evaluated. Biscuit samples were obtained from plantain/soybean ratios (%) of 100: 0 (A) the control, 90: 10 (B), 80: 20 (C), 70:30 (D, 60:40 (E) respectively and 100 % wheat flour (F) was used as standard. The functional properties, proximate composition, physical properties of the biscuit samples were determined and sensory attributes evaluated using standard methods. Results showed significant difference (p<0.05) in water adsorption capacity and swelling index while no significant difference was observed in the foaming capacity and bulk density with increasing levels of substitution with soybean flour. Protein and fat content increased significantly in sample E (60:40) with the values of 15.99 and 6.27 respectively. Least values were recorded for sample A (100:0) as 3.22 and 1.94 respectively. Crude fibre and carbohydrate decreased with corresponding increase in soybean flour. Physical properties of samples showed that there was a significant difference (p<0.05) in spread factor diameter and thickness. They decreased with increase in soybean flour. There was no significant difference in the appearance and aroma between sample F and sample E in texture, taste and general acceptability. Sample B was the most preferred in all the attributes tested. It was therefore possible to prepare biscuits from plantain and soybean flour, which has potentials to be used as specialty food for celiac, diabetic and obsessed people.","PeriodicalId":12378,"journal":{"name":"Food Science & Nutrition Research","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78141833","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Phenol Content and Antioxidant Capacity of Selected Ethnic Plant Foods: Alleviation of Experimental Depression.

Food Science & Nutrition Research Pub Date : 2021-06-30 DOI: 10.33425/2641-4295.1041

Zannatul Ferdous Miftah, Jyosna Khanam, Sheikh Faisal Assadullah Mahadi, S. N. Islam

{"title":"Phenol Content and Antioxidant Capacity of Selected Ethnic Plant Foods: Alleviation of Experimental Depression.","authors":"Zannatul Ferdous Miftah, Jyosna Khanam, Sheikh Faisal Assadullah Mahadi, S. N. Islam","doi":"10.33425/2641-4295.1041","DOIUrl":"https://doi.org/10.33425/2641-4295.1041","url":null,"abstract":"This article describes the antioxidant capacity (AC) and total phenol content (TPC) of selected ethnic plant foods and their therapeutic uses in alleviating experimental stress-induced depression in rat model. Antioxidant capacity was determined by radical scavenging activity and TPC was estimated by Folin-Ciocalteau method. Depression was induced by chemical stressor- reserpine. Alleviation of depression by the ethnic foods was evaluated by behavioral changes in Forced Swim Test (FST) and Tail Suspension Test (TST), and by analysis of oxidative stress marker Malondialdehyde (MDA), fasting blood glucose (FBG) and change of weight of adrenal gland and brain. Antioxidant capacity was determined by IC50 value, which was ranged from 74.814 µg/ml to 411.895 µg/ml. The lowest IC50 value indicates the strongest antioxidant activity. Hence, the strongest AC was found in Gondhovatali followed by Sabarang and Titbegun. TPC ranged from 85.5 ± 5.51 to 650 ± 2.75 mgGAE/100g. Jaamalu was found to have the highest TPC value followed by Gondhovatali, Titbegun and Khudemanik. The difference among experimental and control groups was found to be significant in the weight of adrenal gland and brain. Biochemical stress indicators (MDA, FBG) and behavioral tests (TST, FST) showed significant differences among plant extract fed groups compared to that of depressed control group, but was found to be almost similar to antidepressant clomipramine treated and baseline control groups. The data indicated that the selected ethnic plant foods containing higher TPC and lower IC50 values significantly alleviated depression symptoms in the rats.","PeriodicalId":12378,"journal":{"name":"Food Science & Nutrition Research","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79302825","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

School Feeding and the Challenge of Supporting Nutritional Needs of Pupils in Ghana 加纳学校供餐和支持学生营养需求的挑战

Food Science & Nutrition Research Pub Date : 2021-06-30 DOI: 10.33425/2641-4295.1037

Mabel Kyei Kwofi

{"title":"School Feeding and the Challenge of Supporting Nutritional Needs of Pupils in Ghana","authors":"Mabel Kyei Kwofi","doi":"10.33425/2641-4295.1037","DOIUrl":"https://doi.org/10.33425/2641-4295.1037","url":null,"abstract":"The Ghana free school feeding program was implemented to diminish short-term hunger and malnutrition among elementary school children, to increase school enrolment, attendance, and retention in primary schools and to boost domestic food production through patronizing local agricultural food production by small-scale farmers. This research sought to examine the nutritional diversity of the school-served meals and their ability to support the nutritional needs of the pupils. The research study was carried out at the New Juaben Municipality, Koforidua, Ghana. Four deprived elementary schools enrolled in the school feeding program in the New Juaben North District in Ghana were selected; the population consisted of pupils who were between the ages of 6 to 15 years. The survey data were collected through interviews and personal observations. The data on the nutritional diversity of foods were determined through the menu and food ingredients used in each meal preparation, these were compared with the standard nutritional composition. To evaluate the established objectives on pupils’ nutrition support from the school feeding program, tables were designed, with individual menus from each school, food groups, and the assessment of nutrients comprised in each local food item. The study outcome revealed the school’s cyclical menus had selected foods stuff that comprised of all the nutrients needed for a healthy life to support school children’s nutritional needs.","PeriodicalId":12378,"journal":{"name":"Food Science & Nutrition Research","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82213580","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4