Integrative Food, Nutrition and Metabolism最新文献_第2页

Efficient inhibition of acrylamide formation in French fries by dipping in lactic acid solution before and after par-frying in a two-step procedure 有效抑制丙烯酰胺的形成在薯条浸泡乳酸溶液之前和之后油炸在两步程序

Integrative Food, Nutrition and Metabolism Pub Date : 2020-01-01 DOI: 10.15761/IFNM.1000283

E. Slinde, A. Skrede, G. Enersen, P. Baardseth, H. Blom, Thea Sundt, G. Skrede

{"title":"Efficient inhibition of acrylamide formation in French fries by dipping in lactic acid solution before and after par-frying in a two-step procedure","authors":"E. Slinde, A. Skrede, G. Enersen, P. Baardseth, H. Blom, Thea Sundt, G. Skrede","doi":"10.15761/IFNM.1000283","DOIUrl":"https://doi.org/10.15761/IFNM.1000283","url":null,"abstract":"Acrylamide is a carcinogenic, neurotoxic, and genotoxic compound formed from free asparagine and reducing sugars during frying or baking of food products. The potato products French fries and chips are substantial contributors to acrylamide intake. The aim of the present work was to study effects of lactic acid and other α -hydroxy acids on acrylamide formation in French fries. Effective inhibition of acrylamide formation in French fries was obtained by short-time dipping in 0.4% solution of lactic acid before par-frying. It is suggested that the inhibitory effect on acrylamide formation is due to formation of a 6-ring ester-acid amine between the protonated α -hydroxy acid and free asparagine. The highest efficiency was achieved by applying lactic acid solution in a two-step procedure with dipping before and after par-frying. This process can be adopted to industrial conditions by lactic acid dipping after blanching and thereafter by submerging the par-fried French fries in lactic acid solution directly after the fryer. Use of this technology will contribute to lower acrylamide levels and reduced consumer exposure from French fries.","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87545487","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

Nutritional status and cancer 营养状况与癌症

Integrative Food, Nutrition and Metabolism Pub Date : 2020-01-01 DOI: 10.15761/IFNM.1000274

R. Garza, R. G. Guajardo

引用次数: 0

Crosstalk between food components and microRNAs: Role in metabolism, nutrition, health and diseases 食物成分与microrna之间的相互作用:在代谢、营养、健康和疾病中的作用

Integrative Food, Nutrition and Metabolism Pub Date : 2020-01-01 DOI: 10.15761/IFNM.1000293

S. Kaur, Suresh Kumar

{"title":"Crosstalk between food components and microRNAs: Role in metabolism, nutrition, health and diseases","authors":"S. Kaur, Suresh Kumar","doi":"10.15761/IFNM.1000293","DOIUrl":"https://doi.org/10.15761/IFNM.1000293","url":null,"abstract":"Human health is significantly affected by dietary patten, nutritional habits, quality of food, and lifestyle. The diets enriched with bioactive food components like polyphenols, vitamins, minerals, polyunsaturated fatty acids, butyrate, and other dietary fibers are generally associated with a lesser incidence of chronic diseases such as cancer, cardiovascular disorders, and obesity. Apart from being antioxidants, some of these bioactive dietary components have the potential to regulate several cellular signaling pathways, modulate gene expression, affect transcription factors, and alter the microRNAs profile. MicroRNA (miRNA) is a non-coding-RNA that regulates the expression of its target gene(s) through its catalytic/regulatory functions. The miRNA is generally synthesized endogenously but it can also be obtained through dietary components that can change the expression of other genes. miRNA targets the specific mRNA, modulates expression of the gene(s) via binding to its complementary regions; thus, down-regulates the expression of the genes. Dietary food components impact cellular differentiation processes, proliferatory pathways, and pathophysiological conditions; thus, have the potential to affect the activity of genes associated with chronic diseases including cancer, cardiovascular diseases, and obesity by modulating the associated signaling pathways. This review discusses the role of dietary food components like polyphenols (quercetin, resveratrol, curcumin, α -mangosteen, and epigallocatechin gallate), vitamins (A, D, and folic acid), Omega-3 polyunsaturated fatty acids, butyrate, and minerals (selenium, zinc) in modulating miRNA expression and their potential in causing chronic diseases.","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86472920","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

Malnutrition of patients at hospital admission: prevalence and importance of early detection 住院病人营养不良:发病率和早期发现的重要性

Integrative Food, Nutrition and Metabolism Pub Date : 2020-01-01 DOI: 10.15761/IFNM.1000279

Nancy Baraglia, Paula Gonzalez Campos, A. Fellet, A. Balaszczuk, Noelia Arreche, G. Cernadas

{"title":"Malnutrition of patients at hospital admission: prevalence and importance of early detection","authors":"Nancy Baraglia, Paula Gonzalez Campos, A. Fellet, A. Balaszczuk, Noelia Arreche, G. Cernadas","doi":"10.15761/IFNM.1000279","DOIUrl":"https://doi.org/10.15761/IFNM.1000279","url":null,"abstract":"It was reported that worldwide prevalence of hospital malnutrition (HM) depends on several factors, such as a patient's diagnosis, age, indicators of food availability, access to them and their consumption, indicators of nutritional status (body measurements, mortality rates and clinical and biochemical data) [1,2]. HM ranges between 25% and 50% and it is certainly alarming in emerging regions such as Latin America. In this population, a higher prevalence was observed in people older than 60 years old [3]. An increase in global population aging has been observed recently as a substantial and permanent rise in the number of elderly people in relation to the rest of the population. Therefore, the risk of malnutrition in older adults is expected to increase in parallel to the predicted life expectancy global increase [4]. Also, the prevalence of malnutrition is a situation of concern whereby a coordinated intervention is needed, with specific objectives of nutritional status in those patients who present acute or chronic diseases and identify themselves as complex in hospital admissions [5]. Most frequent pathologies associated with malnutrition were those of neoplastic, respiratory and cardiovascular origin. Some studies have shown that the departments of internal medicine and intensive care showed the highest percentage of malnourished patients [6]. However, malnutrition can also develop due to other factors such as therapeutic procedures, lack of coverage in the hospital system on the nutritional requirements of patients, and limited records of nutritional status in the clinical history. This could lead to a failure to detect malnutrition *Correspondence to: Ana M Balaszczuk, Cátedra de Fisiología, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, Buenos Aires, Argentina, E-mail: narreche@ffyb.uba.ar","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"39 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87776758","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

Caramel dye IV increases hepatic and renal oxidative stress injuries 焦糖染料IV增加肝脏和肾脏氧化应激损伤

Integrative Food, Nutrition and Metabolism Pub Date : 2020-01-01 DOI: 10.15761/IFNM.1000282

Emerson Marins, J. S. D. Silva, Aline Zuanazzi Pasinato, Pamela C. Da Rosa, V. A. Oliveira, Joana Grandó Moretto, José Eduardo Vargas, F. Soares, R. Barcelos

{"title":"Caramel dye IV increases hepatic and renal oxidative stress injuries","authors":"Emerson Marins, J. S. D. Silva, Aline Zuanazzi Pasinato, Pamela C. Da Rosa, V. A. Oliveira, Joana Grandó Moretto, José Eduardo Vargas, F. Soares, R. Barcelos","doi":"10.15761/IFNM.1000282","DOIUrl":"https://doi.org/10.15761/IFNM.1000282","url":null,"abstract":"Caramel dye IV (C-IV) is a synthetic organic product, does not present nutritional, ergogenic, or technological factors, but leads to reactive oxygen species (ROS). This way may lead to damage to a wide range of molecules, leading to cancer, cardiovascular, and neurodegenerative diseases development. We aimed to verify the effects of different doses of C-IV dye on the markers of oxidative stress in the liver and kidneys from male Swiss CF-1 mice, divided into four experimental groups: control; C-IV 0.3 g/kg; C-IV 1 g/kg and C-IV 3 g/kg. We found that mainly 3 g/Kg of C-IV dye promote oxidative damage in liver and kidney homogenates, evidenced by the increase of lipid peroxidation, reduction of free SH groups, and higher ROS production. As a consequence, increased superoxide dismutase, catalase, and acetylcholinesterase enzyme activities were detected, as a response to the increased oxidative stress production. These damages were confirmed through histology images. Since the mice dose used in this study is 30-fold lower than the human daily dose consumption, these results indicate that the daily doses might induce substantial oxidative stress damages and possibly lead to chronic disease development.","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75272848","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

Dietary salt restriction during conservative therapy may prevent declines in residual renal function for the first year after starting peritoneal dialysis in patients with end-stage renal diseases 在保守治疗期间限制饮食盐可以预防终末期肾病患者开始腹膜透析后第一年的残余肾功能下降

Integrative Food, Nutrition and Metabolism Pub Date : 2020-01-01 DOI: 10.15761/IFNM.1000276

Tetsuaki Hiramatsu, M. Mizuno, Yasuhiro Suzuki, Sumiyo Nomori, Y. Shiga, Ting Sun, Takako Ishii, H. Kojima, Takayuki Katsuno, Tomohiro Nakamura, T. Kosugi, S. Maruyama, T. Koyama, S. Noguchi, Yasuhiko Ito

{"title":"Dietary salt restriction during conservative therapy may prevent declines in residual renal function for the first year after starting peritoneal dialysis in patients with end-stage renal diseases","authors":"Tetsuaki Hiramatsu, M. Mizuno, Yasuhiro Suzuki, Sumiyo Nomori, Y. Shiga, Ting Sun, Takako Ishii, H. Kojima, Takayuki Katsuno, Tomohiro Nakamura, T. Kosugi, S. Maruyama, T. Koyama, S. Noguchi, Yasuhiko Ito","doi":"10.15761/IFNM.1000276","DOIUrl":"https://doi.org/10.15761/IFNM.1000276","url":null,"abstract":"Background: Preservation of residual renal function (RRF) is an important factor in achieving adequate peritoneal dialysis (PD) therapy for patients with end-stage renal disease (ESRD). We investigated whether dietary salt restriction was effective during conservative therapy as a factor to prevent decreased RRF after starting PD therapy. Methods: We retrospectively observed 30 patients introduced to PD in a single center. To investigate the relationship between effects of a salt diet and decreased RRF in PD patients for the first year after starting PD, we divided patients into two groups according to salt intake before starting PD therapy: Group 1, <6 g/day; and Group 2, ≥6 g/day. Sodium intake was calculated using samples from 24-hour urinary collection and/or 24-hour peritoneal dialysate collection. Results: Before starting PD, residual renal Kt/V (rKt/V) and CCre (rCCre) were significantly lower in Group 1 than in Group 2 (p<0.001 and p<0.005, respectively). Normalized protein-equivalent of nitrogen appearance was also significantly lower in Group 1 than in Group 2 (p<0.001), suggesting that Group 1 might also maintain good control of protein. Moreover, compared with Group 2, decline rates in rKt/V and rCCre during the first year were significantly lower in Group 1 (p<0.005 and p<0.001, respectively). Conclusion: Our results suggested that restricting salt intake was not only important to preserve RRF during the conservative therapy period in ESRD patients, but also might be important to prevent early decreases in RRF among PD patients.","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77549736","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 impact of Ramadan fasting on immune system function during COVID-19 pandemic COVID-19大流行期间斋月禁食对免疫系统功能的影响

Integrative Food, Nutrition and Metabolism Pub Date : 2020-01-01 DOI: 10.15761/IFNM.1000285

H. A. M. Farag, H. R. Baqi, Kawa Khwarahm Hamafarj, Abdel Hamid El Bilbeisi, Syamand A. Qadir, R. H. Askandar, M. Taleb, A. Afifi, Manal J. Bakry

{"title":"The impact of Ramadan fasting on immune system function during COVID-19 pandemic","authors":"H. A. M. Farag, H. R. Baqi, Kawa Khwarahm Hamafarj, Abdel Hamid El Bilbeisi, Syamand A. Qadir, R. H. Askandar, M. Taleb, A. Afifi, Manal J. Bakry","doi":"10.15761/IFNM.1000285","DOIUrl":"https://doi.org/10.15761/IFNM.1000285","url":null,"abstract":"Recently, the infection transmitted by the latest coronavirus (COVID-19), was associated with significant increase in morbidity and mortality, reflecting major public health issue. However, Ramadan fasting throughout an outbreak may be a new phenomenon for many of Muslims worldwide. The aim of this review was to determine the impact of Ramadan fasting on immune system function during COVID-19 pandemic. This review gathered the contemporary information throughout PubMed, Scopus, and Science Direct databases from relevant articles, to provide understanding of the potential impact of Ramadan fasting on the immune system during pandemic viral infection. The results of this review show many justifiable concerns arise to the consequences of refraining the body from essential nutrients and fluids for prolonged periods of time through a day. Especially this practice might intricate the health status of selected groups including the elderly and people having chronic diseases. On the other hand, many studies suggest that intermittent fasting boost the immune response of the body towards infections. Furthermore, there is no conclusive evidence regarding the relationship between fasting and increasing or decreasing the risk of catching a virus or improving oxidative stress status as well. Therefore, Muslims who practice fasting during pandemic face a circumstance in which no concrete scientific evidence proves the safety or danger of this religious practice. We conclude that there are proven benefits of fasting in augmenting the immune response; however, this summoned by many factors including general health status of the person who fasts, lifestyle, and epidemiological circumstances.","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"42 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77255015","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

An apple- mango- egg- or potato a day? 一天吃苹果、芒果、鸡蛋还是土豆?

Integrative Food, Nutrition and Metabolism Pub Date : 2020-01-01 DOI: 10.15761/IFNM.1000295

A. Rizwan, Farheen Dhojki, Faiza Shoeib, Wajiha Afaq, Q. Masood, Zaman Sheikh

引用次数: 0

Review of dietary approaches for treatment of gestational diabetes mellitus 治疗妊娠期糖尿病的饮食方法综述

Integrative Food, Nutrition and Metabolism Pub Date : 2020-01-01 DOI: 10.15761/IFNM.1000292

C. Viglione, J. Upadhyay

引用次数: 0

Heating and Biochemical processing of Kariya (Hildegardia bateri) seeds: Chemical composition, antinutrients and functional properties 山茱萸种子的加热和生化处理:化学成分、抗营养成分和功能特性

Integrative Food, Nutrition and Metabolism Pub Date : 2020-01-01 DOI: 10.15761/IFNM.1000291

S. Gbadamosi, Olamide Esther Aluko, A. V. Ikujenlola

{"title":"Heating and Biochemical processing of Kariya (Hildegardia bateri) seeds: Chemical composition, antinutrients and functional properties","authors":"S. Gbadamosi, Olamide Esther Aluko, A. V. Ikujenlola","doi":"10.15761/IFNM.1000291","DOIUrl":"https://doi.org/10.15761/IFNM.1000291","url":null,"abstract":"This study evaluated the effects of processing methods on chemical composition, physicochemical and functional characteristics of defatted and full fat flour samples from processed kariya seeds. The seeds were cleaned and subjected to heating processes (cooking and autoclaving) and biochemical processes (germination and fermentation), the seeds were dried and milled to flour. A portion was defatted and another portion left as full fat. The flour samples were analysed for the selected parameters using standard methods. The results showed that the bulk density ranged between 0.52-0.75 g/ml. The oil absorption and water absorption capacities ranged from 65.50–144.60% and 46.40–218.50% respectively. The water absorption and swelling capacities of the defatted samples increased with temperature increase. All processing treatments were found to increase protein content (22.16-49.94%) and in vitro digestibility (27.86–82.63%). Both the heating and biochemical processes reduced the level of antinutrients significantly. In conclusion, the kariya flour samples subjected to both fermentation and germination had better chemical composition, physico-chemical and functional properties.","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79771656","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