Integrative Food, Nutrition and Metabolism最新文献

{"title":"Novel synthesis of coordination biopolymer precursor from oxidation of methyl cellulose by alkaline potassium permanganate","authors":"Hassan Rm, I. Sm","doi":"10.15761/ifnm.1000259","DOIUrl":"https://doi.org/10.15761/ifnm.1000259","url":null,"abstract":"Purpose of the study: Synthesis of diketomethyl cellulose. Materials and method: Diketomethyl cellulose was quantitatively prepared by the oxidation of methyl cellulose by potassium permanganate in alkaline medium at pH`s > 12. Results: The dike to-derivative was characterized by formation of 2,4-dinitrophenyl hydrazone and dioxime derivatives when reacting with dinitrophenyl haydrazine and hydroxyl amine, respectively, as well as by the FTIR spectral bands observed at 1760-1730 cm-1 that characterize to the carbonyl group of α-diketones. Conclusion: This oxidation product can be used as a dietary fiber and a functional fiber when added to food. In addition, it found that the product has a high affinity for chelation with most of divalent and polyvalent metal ions forming stable coordination biopolymer complexes of methyl cellulose. The product is characterized by its non-toxicity, low cost and high performance. Diketomethyl cellulose can be used effectively for removal of poisonous heavy metal ions such as Sn2+, Cd2+, Hg2+ and Pb2+, Ca2+ along with other divalent and polyvalent metal ions which are contaminated in wastewater and environment. Introduction Cellulose is the major component of cell walls in plant. It is considered as a dietary fiber as well as a functional fiber when added to food [1]. Methyl cellulose (MC) is a cellulose ether derivative. It is a water-soluble due to the presence of hydroxyl moieties at C-2 and C-3 positions which prevent extensive hydrogen bonding. It is a hydrophilic macromolecule unless the temperature exceeds that of the lower critical temperature of solution (LCST) of the approximate range 40-70 οC [2]. Therefore, this natural polymer is expected to have advantageous as a dietary fiber in food industry. The kinetics and mechanisms of oxidation of polysaccharides such as alginates [3], pectates [4], methyl cellulose [5,6], carboxymethyl cellulose [7], carrageenan [8,9] and chondroitin-4-sulfate [10] by alkaline permanganate have been investigated in more details as reported elsewhere. However, the synthesis of the keto-derivatives for the oxidation of products of the studied polysaccharides was reported elsewhere [11,12], it seems that no mention on the synthesis of the methyl cellulose keto-derivatives. Moreover, it was reported that the high tendency of alginate polysaccharide to form coordination biopolymers with polyvalent metal cations was attributed to the presence of both carboxylate and hydroxyl groups within the monomers [13]. This means that the presence of such groups in particularly the carboxylate groups within the monomers is essential for formation of such coordination biopolymer complexes. Despite the absence of carboxylate groups within the skeleton of the synthesized diketo-methyl cellulose, preliminary experiments indicated *Correspondence to: Hassan RM, Chemistry Department, Faculty of Science, Assiut University, Assiut 71516 Egypt, Tel: 01116770589; E-mail: rmhassan2002@yahoo.com","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76883040","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}

{"title":"Long-term effects of very low-carbohydrate diet with intermittent fasting on metabolic profile in a social media-based support group","authors":"N. Jacobi, Holly Rodin, Gábor Erdősi, A. Khowaja","doi":"10.15761/ifnm.1000260","DOIUrl":"https://doi.org/10.15761/ifnm.1000260","url":null,"abstract":"Very low-carbohydrate (VLC) diets are among many diets available for weight loss and diabetes control. In comparison with low-fat diets, VLC diets have shown more pronounced recuperation of insulin sensitivity as well as a steeper decrease of weight and triglyceride levels. However, there is a paucity of data pertaining to their sustainability beyond one year [1-4]. A randomized trial demonstrated that a VLC diet compared to a low-fat diet resulted in greater weight loss at 3 months that continued on at 9 months. However, follow-up at 2 years there no longer was a significant difference in weight loss, hyperlipidemia nor hemoglobin A1c (HgbA1c) levels [5,6]. Similarly, a larger randomized 2-year study observed a maximal weight loss in patients on a VLC diet at the 6-months mark after which the weight regain was observed. The same group published a follow-up study after 4 more years and observed that the patients on the VLC diet had a mean of 3 kg of weight regain [7]. Patients still showed a significant drop in their total cholesteroland triglyceride levels. Even though the authors reported an adherence rate of 67% to the diet, the sharp increase in weight and triglyceride levels after the 2-year dietary intervention phase was striking, raising doubts about the actual adherence rate. Usually, patients participating in nutritionand weight loss studies are randomly assigned to a particular diet which might explain their lack of motivation to continue this specific diet once the trial has ended. Thus, while the short-term effects of a VLC diet on weightand diabetes control are quite compelling, *Correspondence to: Nicole Jacobi, Division of Hematology and Oncology, Hennepin Healthcare System, Minneapolis, MN, USA, E-mail: Nicole. jacobi@hcmed.org","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74644930","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}

{"title":"What was the optimum formulation of a healthful bread with less added NaCl and more dietary fiber using surface response methodology?","authors":"Z. WatsonDana, H. María, Colombo María Elena, N. LemaSilvia, B. VázquezMarisa","doi":"10.15761/IFNM.1000238","DOIUrl":"https://doi.org/10.15761/IFNM.1000238","url":null,"abstract":"There is an association between high NaCl intake and high blood pressure (HBP), which is the most important risk factor in the development of cardiovascular diseases and strokes [1,3]. It has been observed that modest reductions of NaCl in the diet contribute substantially to reduce cardiovascular events in the population [4]. In Argentina and around the world, actions are being taken to reduce the intake of NaCl [5].","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74191147","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}

{"title":"Diabetes peer-education on food choices part II: Adoptability of menu plans in low-mid income communities","authors":"Nwose Eu, O. M, A. O, J. E, Igumbor Eo","doi":"10.15761/ifnm.1000248","DOIUrl":"https://doi.org/10.15761/ifnm.1000248","url":null,"abstract":"Background : It is agreed that diabetes mellitus can be successfully managed, and complication prevented by making life styles changes such as improving diet. Studies have focused on absolute number servings of fruits and vegetables being less than required. Objective : The study purposed to critically review a food menu plan being used in a company’s staff clinic with a view to identify what, when and how much to eat certain types. Methods : A critical narrative review of an existing plan was performed. A purposive research design was used to select volunteer clients living with diabetes (N=38); and survey of their eating patterns were carried out. Using the company’s menu plan as reference point, relative frequencies of consumed foods including food items not recommended in the menu plan were determined. Results : Review of the food menu plan shows that most of what should be eaten are accessible and/or affordable in the local communities, but some indigenous alternatives need to be incorporated. An average of 38% of what the respondents eat differ from the menu plan in when-to-eat. The relative frequency evaluation of how-much-to-eat show significantly higher consumption of carbohydrate by approximately 2%, whereas fruits and vegetables are eaten less than required by more the 14% (p<0.01). Conclusion : The available food menu plan is adoptable for education on food choices to improve on dietary aspect of diabetes self-management. Necessary adjustment regarding what, when and how much to eat using the menu plan as a standard is discussed.","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"58 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82901806","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}

{"title":"Preliminary investigation of the antimicrobial and mechanisms of resistance of Enterobacteria isolated from minced meat in the Northeast of Algeria: The case of butchers from Constantine","authors":"A. L. Dib, A. Chahed, N. Lakhdara, A. Agabou, S. Boussena, Khireddine Ghougal, Melisa Lamri, Nessrine Sana Kerrour, Louiza Kadja, Assia Bouaziz, Mouloud Benmerzoug, Lotfi Ousaad, Ouardia Mezouani, O. Bouaziz, E. Moreno, E. Espigares, M. Gagaoua","doi":"10.15761/ifnm.1000273","DOIUrl":"https://doi.org/10.15761/ifnm.1000273","url":null,"abstract":"1GSPA Research Laboratory, Institut des sciences vétérinaires, Université des Frères Mentouri, Constantine 1, 05 Route de Batna, El-Khroub, Constantine, 25000, Algeria 2Ecole Nationale Véterinaire Supérieure d’Alger, Issad Abbes, Oued Smar, Alger, 16000, Algeria 3PADESCA Laboratory, Institut des sciences vétérinaires, Université des Frères Mentouri, Constantine 1, 05 Route de Batna, El-Khroub, Constantine, 25000, Algeria 4Laboratoire de Qualité et Sécurité des Aliments, Université Mouloud Mammeri, Tizi-Ouzou 15000 Algeria 5Institut des sciences vétérinaires, Université des Frères Mentouri, Constantine 1, 05 Route de Batna, El-Khroub, Constantine, 25000, Algeria 6Department of Preventive Medicine and Public Health, Faculty of pharmacy. University of Granada, Campus Universitario de Cartuja, 18071, Granada, Spain 7Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"103 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82886456","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}

{"title":"Sustainable urban food districts (SUFD): Strategical spatial planning in urban food systems. An analysis to the Toronto food strategy policy","authors":"Sebastian Felipe Burgos Guerrero","doi":"10.15761/ifnm.1000257","DOIUrl":"https://doi.org/10.15761/ifnm.1000257","url":null,"abstract":"The recognition of a historical absence on urban food systems analysis by the academia, incentivized new discussion on planners and food activist only over the past 15 years. The predominant belief on food as an agricultural and rural issue, has fostered its detachment from the urban agenda, filling the gap with predominant market driven strategies. This paper aims to provide a comprehensive vision on the food system organization in urban areas, analysing the need to integrate it into a broader urban strategy and strategical spatial planning. The challenges and opportunities it portrays the need to consolidate competitive and sustainable solutions for an increasing urban population and their connected social challenges. Thus, comprehended into a broader spectrum of issues of public concern such as health, social justice, economic prosperity, social cohesion, food security, culture, waste management and ecological integrity. The paper includes the analysis of a case study, the Toronto Food Strategy as a recognition of the role urban planners could play to forge policies towards more sustainable food systems.","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88157236","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}

{"title":"In vivo assessment of protein quality and safety of meat derived from broilers fed diet supplemented with probiotics used as substitute to antibiotics","authors":"R. G. Wadoum, F. Florence, K. P. Marie, Mube Kuietché Hervé, Takam Vincent Fotsouba, V. Colizzi, Z. François","doi":"10.15761/ifnm.1000264","DOIUrl":"https://doi.org/10.15761/ifnm.1000264","url":null,"abstract":"In recent years, consumer request for healthy, safe and environmentally friendly produced meat products has put demand on producers [1]. To meet this challenge, attention has been directed toward the use of antibiotics as growth promoters. However, due to growing concern expressed by the public over possible residual effects of antibiotics and the development of drug-resistant bacteria, antibiotics growth promoters have been prohibited and several natural alternative such as probiotics have been evaluated to improve food quality and provide additional health benefits to consumers [2,3].","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"292 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77300949","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}

{"title":"Determination of role of gluten prepared bread against hypercholesterolemic rats","authors":"Muhammad Hanif Mughal","doi":"10.15761/ifnm.1000266","DOIUrl":"https://doi.org/10.15761/ifnm.1000266","url":null,"abstract":"a in fat. Abstract The current study was used to determine the significant role of gluten-based bread to curtail the hypercholesterolemia discrepancies in experimental subjects. For this purpose, two different wheat varieties including Lasani-08 and AARI-11 have been procured and further used to prepare the gluten-based bread by using different concentrations of gluten protein. The mean values for body weight for T0, T1, T2, and T3 treatments in study II and study III were reported as 361.54±20.62 & 407.53±17.82, 372.44±25.83 & 464.44±20.83, 364.22±18.96 & 418.66±27.42, and 371.84±25.63 & 420.19±13.89 for T0, T1, T2, and T3 treatments, accordingly. The rats were supplemented with the dose of bread with modified gluten 15% (T3) showed higher reduction in cholesterol as 79.42±4.11 & 78.13±2.01 mg/dL followed by 81.24±4.05 & 81.84±2.94 mg/dL (T2=Modified gluten bread T1%10 Gluten), and 82.41±4.56 & 82.82±4.53 mg/dL (T1=Modified gluten bread T1%5 Gluten) as compared to 84.88±2.36 (T0), respectively. Similarly, mean values for low density lipoprotein were reduced from T0 (82.65±3.36 mg/dl) to 30.65±1.40, 30.38±1.45, and T3 (78.63±3.21 mg/dL).","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"47 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86863280","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}

{"title":"Vegetarianism and veganism in adolescence: Benefits and risks","authors":"Luiz Antonio Del Ciampo, I. R. Lopes Del Ciampo","doi":"10.15761/ifnm.1000239","DOIUrl":"https://doi.org/10.15761/ifnm.1000239","url":null,"abstract":"","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87442053","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}

{"title":"When weight loss is not self-motivated: Cognitive behavioral and medical nutrition therapy for weight management in a case of idiopathic intracranial hypertension","authors":"E. Vassilopoulou, D. Efthymiou, Vardaka Elissavet, A. Agorastos","doi":"10.15761/IFNM.1000255","DOIUrl":"https://doi.org/10.15761/IFNM.1000255","url":null,"abstract":"Idiopathic Intracranial Hypertension (IIH), also known as pseudotumor cerebri, is a rare syndrome of elevated intracranial pressure of unknown cause mainly occurring in obese females of childbearing age [1]. As it can be only diagnosed with exclusion of other disease, a detailed clinical history, imaging and cerebrospinal fluid examination are essential. Symptoms include intracranial pressure, including headaches and papilledema, which can result in progressive irreversible visual loss and optic atrophy. Treatment depends on the disease stage and aims to alleviate symptoms and preserve problems in vision. Additionally, weight management is recommended aiming a weight loss of at least 5-10% in obese patients, along with a low-salt diet.","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"68 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88612908","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}