Indonesian Food and Nutrition Progress最新文献_第10页

The Role of Intrinsic Pathway Apoptosis via Caspase-9 in Atherogenesis Due To Atherogenic Diet in Sprague Dawley Rats Caspase-9介导的内通路凋亡在大鼠动脉粥样硬化中的作用

Indonesian Food and Nutrition Progress Pub Date : 2005-01-01 DOI: 10.22146/JIFNP.32

Yanuartono Yanuartono, H. Wuryastuti, R. Wasito, S. Raharjo

引用次数: 0

The Phyto-Oestrogens - Its Anticarcinogenic and Antioxidant Activity - A Review 植物雌激素的抗癌和抗氧化活性研究进展

Indonesian Food and Nutrition Progress Pub Date : 2005-01-01 DOI: 10.22146/JIFNP.34

S. Widyarini

引用次数: 3

Prebiotic Milk Shake and Its Health Benefits 益生元奶昔及其健康益处

Indonesian Food and Nutrition Progress Pub Date : 2004-01-01 DOI: 10.22146/JIFNP.28

E. Rahayu

{"title":"Prebiotic Milk Shake and Its Health Benefits","authors":"E. Rahayu","doi":"10.22146/JIFNP.28","DOIUrl":"https://doi.org/10.22146/JIFNP.28","url":null,"abstract":"Study on the effect of prebiotic consumption to the fecal material volunteer was conducted at Center for Food and Nutrition Studies, Gadjah Mada University. Aim of this study was to investigate to health benefical effect of prebiotic product directly using volunteers. Prebiotic product used in this study was Stefit TM -non fat milk shake which contains dietary fiber, antioxidant (vitamin E and C), calcium, and chicory root extract (inulin) as prebiotic. Seven healthy volunteers (5 males and 2 females), 30-40 years old, were recruited for this study. During the study (6 weeks), volunteers were asked to avoid antimicrobial drugs and fermented foods containing life microbial cells. The volunteers were divided into two group, group 1 (consist of 2 persons) were asked to consumed original non-fat milk, while group 2 (5 persons) consumed non-fat milk shake prebiotics. Consumption of milk shake was done every day (2 sachets per day, morning and afternoon) during 4 weeks. Twice a week, fecal materials of volunteers were microbiologically analyzed, including a week before and after consumption. Diet of each volunteer was not controlled, they ate as their usual food every day and the menus were recorded. Consumption of milk shake prebiotic by normal healthy volunteer resulted in increased the number of fecal lactic acid producing bacteria (from about 10 6 to 10 7 CFU/g fecal material), and decreased the population of fecal enterobacteriaceae and coliform. According to the data, fecal lactic acid producing bacteria of volunteers who consumed the original milk shake were mostly constant. Conclusion of this study is the increasing number of lactic acid bacteria induced by prebiotic inulin in the colon has the potential to improve the health and well being of the host.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2004-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68341712","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

Effect of Sodium Tripolyphosphate (STPP) to Physicochemical and Sensory Characteristics of Turkey Nuggets Derived from White and Dark Turkey Meats 三聚磷酸钠(STPP)对白色和黑色火鸡肉鸡块理化和感官特性的影响

Indonesian Food and Nutrition Progress Pub Date : 2004-01-01 DOI: 10.22146/JIFNP.42

S. Surjoseputro, P. S. Naryanto, M. Fatoni

引用次数: 0

Detoxification of Aflatoxin B1 by Extracellular Enzymes of Aspergillus oryzae KKB4 米曲霉KKB4胞外酶对黄曲霉毒素B1的解毒作用

Indonesian Food and Nutrition Progress Pub Date : 2004-01-01 DOI: 10.22146/JIFNP.29

Sardjono Sardjono, E. Rahayu, S. Raharjo, Kapti Rahayu

引用次数: 1

Singlet Oxygen Quenching Effect of Quercetin in Erythrosine-Sensitized Photooxidation of Oil-in-Water Emulsion 槲皮素在红外光敏化水包油乳剂光氧化中的单线态氧猝灭作用

Indonesian Food and Nutrition Progress Pub Date : 2004-01-01 DOI: 10.22146/JIFNP.41

P. Sibuea, U. Santoso, Z. Noor, S. Raharjo

{"title":"Singlet Oxygen Quenching Effect of Quercetin in Erythrosine-Sensitized Photooxidation of Oil-in-Water Emulsion","authors":"P. Sibuea, U. Santoso, Z. Noor, S. Raharjo","doi":"10.22146/JIFNP.41","DOIUrl":"https://doi.org/10.22146/JIFNP.41","url":null,"abstract":"Oxidation reaction can be initiated by either diradical triplet oxygen or non radical singlet oxygen. The singlet oxygen can be formed infoods from triplet oxygen by photosensitized reaction. This research was intended to study the quenching effect of quercetin on lipid oxidation rate in the erythrosine-sensitized photooxidation of oil-in-water emulsion. Palm oil-in-water emulsion, containing erythrosine 100 ppm and quercetin 0, 25, 50, 75 and 100 ppm, were prepared with polyoxyelhylene 100 stearyl ether (Brij 700) or polyoxyethylene sorbitan monolaurate (Tween 20). Structurally Brij 700 has 5 times longer polyoxyethylene groups than Tween 20. The mixture were stored under 4000 luxfluorescent light for 10 h and peroxide values were measured at 2 h interval. Erythrosine effectively sensitized the photooxidation of palm oil-in-water emulsion, as expected. Lipid oxidation rates, as determined by the formation of lipid hydroperoxides and headspace oxygen, in palm oil-in-water emulsions containing erythrosine decreased with increasing quercetin concentration. At pH 3, the peroxide value was higher than at pH 7. Brij 700 decreased production of lipid hydroperoxides from palm oil-in-water-emulsions compared to emulsions stabilized by Tween 20. The results indicate that quercetin is an efective singlet oxygen quencher in palm oil-in-water emulsion and the surfactant headgroup size could be an important determinant in the oxidative stability of food emulsions.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2004-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68342059","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

Quenching Mechanisms and Kinetics of Quercetin in Inhibition of Photosensitized Oxidation of Palm Oil and Linoleic Acid 槲皮素抑制棕榈油和亚油酸光敏氧化的猝灭机理及动力学研究

Indonesian Food and Nutrition Progress Pub Date : 2004-01-01 DOI: 10.22146/JIFNP.39

P. Sibuea, Suparmo Suparmo, U. Santoso, Z. Noor, M. Astuti, S. Raharjo

{"title":"Quenching Mechanisms and Kinetics of Quercetin in Inhibition of Photosensitized Oxidation of Palm Oil and Linoleic Acid","authors":"P. Sibuea, Suparmo Suparmo, U. Santoso, Z. Noor, M. Astuti, S. Raharjo","doi":"10.22146/JIFNP.39","DOIUrl":"https://doi.org/10.22146/JIFNP.39","url":null,"abstract":"Effect of 0, 200, 400, 600, 800 and 1000 ppm (wt/vol) quercetin on the erythrosine sensitized photooxidations of palm oil and linoleic acid in methylene chloride containing 100 ppm erythrosine, were studied during storage under 4000 lux fluorescent light for 5 h by measuring peroxide value. Steady-state kinetic approximation was used to determine a quenching mechanism and quenching rate constant of quercetin in the erythrosine-sensitized photooxidation of palm oil and linoleic acid in methylene chloride model system. Erythrosine greatly increased the photooxidation of palm oil and linoleic acid, as was expected. Quercetin was extremely effective in minimizing erythrosine-sensitized photooxidation of palm oil and linoleic. As the concentration of quercetin increased from 0 to 200, 400, 600, 800 and 1000 ppm, the peroxide values of palm oil and linoleic acid decreased significantly (P <0.05). The steady-state kinetic studies indicated that quercetin quenched singlet oxygen only to minimize tire erythrosine-sensitized photooxidation of palm oil and linoleic acid. The calculated total quenching rate of quercetin on erythrosine photosensitized oxidation of palm oil in methtylene chloride was 4.3 x 10 9 M -1 s -1 and total quenching rate of quercetin on erythrosine photosensitized oxidation of linoleic acid in methtylene chloride was 3.2 x 10 9 M -1 s -1 .","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2004-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68341845","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

The Role of Extracellular Enzymes Produced by Aspergillus oryzae KKB4 in Biodegradation of Aflatoxin B1 米曲霉KKB4胞外酶在黄曲霉毒素B1生物降解中的作用

Indonesian Food and Nutrition Progress Pub Date : 2004-01-01 DOI: 10.22146/JIFNP.40

Sardjono Sardjono, S. Raharjo, E. Rahayu, K. Kuswanto

引用次数: 1

Singlet Oxygen Quenching Effect of Andaliman (Zanthoxylum acanthopodium DC.) Extracts in Light-Induced Lipid Oxidation 安达利曼(Zanthoxylum acanthopodium DC.)单线态氧猝灭效应光诱导脂质氧化提取物

Indonesian Food and Nutrition Progress Pub Date : 2004-01-01 DOI: 10.22146/JIFNP.38

E. Suryanto, H. Sastrohamidjojo, S. Raharjo, T. Tranggono

{"title":"Singlet Oxygen Quenching Effect of Andaliman (Zanthoxylum acanthopodium DC.) Extracts in Light-Induced Lipid Oxidation","authors":"E. Suryanto, H. Sastrohamidjojo, S. Raharjo, T. Tranggono","doi":"10.22146/JIFNP.38","DOIUrl":"https://doi.org/10.22146/JIFNP.38","url":null,"abstract":"Addition of andaliman extract has been shown to provide increased protection from lipid oxidation during cooking. Although andaliman extract has reported as an effective antioxidant in autoxidized system, no study have been published on its effects on light-induced oxidation or photosensitized oxidation. The objective of this research is to determine singlet oxygen quenching effects of andaliman extract on erythrosine-sensitized photooxidation of linoleic acid and in palm oil. Freeze dried ground andaliman fruit was sequentially extracted first using hexane, followed by acetone, and finally the residue was extracted by ethanol. Each of these three extracts were added to light-induced lipid peroxidation in a reaction system containing linoleic acid or palm oil with the presence of erythrosine as a photo sensitizer. Upon the exposure of fluorescent light at 4000 lux singlet oxygen is presumably formed from triplet oxygen which initiate the lipid peroxidation process. The sequential extraction of andaliman resulted in ethanolic extract containing phenolic compounds consistently show antioxidative activity presumably through singlet oxygen quenching in light-induced lipid peroxidation in either linoleic acid or RBD palm oil reaction mixture containing erythrosine as a photosensitizer. The andaliman hexane and acetone extracts may contain not only phenolic compounds, but also trace amount of plant pigments which resulted in stronger lipid peroxidation effect than the antioxidative effect of phenolic substances, especially at higher level of addition.","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2004-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68341795","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: 8

Study on the Effect of Proportion of Soya Flour and Corn Flour on Physicochemical Properties of Pork Nuggets 豆粉与玉米粉配比对鸡块理化性质影响的研究

Indonesian Food and Nutrition Progress Pub Date : 2004-01-01 DOI: 10.22146/JIFNP.24

S. Surjoseputro, T. I. P. Suseno, Dorkas Setiowati

引用次数: 0