Italian Journal of Food Science最新文献_第3页

Effects of vitamin C supplementation on Chinese sausage-induced liver damage in rats 补充维生素C对腊肠致大鼠肝损伤的影响

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2023-09-02 DOI: 10.15586/ijfs.v35i3.2341

Minxian Rong, Yungang Liu, Yiyuan Wang, Hong Deng

{"title":"Effects of vitamin C supplementation on Chinese sausage-induced liver damage in rats","authors":"Minxian Rong, Yungang Liu, Yiyuan Wang, Hong Deng","doi":"10.15586/ijfs.v35i3.2341","DOIUrl":"https://doi.org/10.15586/ijfs.v35i3.2341","url":null,"abstract":"Contamination of nitrosamine compounds in Chinese sausages and the relevant hepatoxicity have been reported. This study was conducted to evaluate the effects of vitamin C (VC) supplementation on Chinese sausage contaminated with N-nitrosodimethylamine (NDMA)-induced liver damage and relevant metabolomic changes. Rats were orally administered with Chinese sausage contaminated with NDMA at levels overpassing its safety limit. In some experiments, VC was additionally administered via drinking water to the rats for 25 weeks. Serum samples were collected from the rats for the measurement of the metabolomic profiles by using gas chromatography–mass spectrometry. Compared with the group administered with Chinese sausages alone, in rats with additional VC treatment, all serum biochemical parameters indicating hepatic damage were significantly alleviated, which suggested an improved hepatic function by VC supplementation. Metabonomic analysis of the serum samples showed notable changes in metabolites in VC-supplemented group as compared to that with sausage alone, especially for those involved in the regulation of amino acid or energy or lipid metabolism and/or anti-oxidative function. This study indicates that VC supplement in parallel with long-term exposure to Chinese sausage may attenuate liver damage and promote the recovery of liver function.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"1 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67104168","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants 酵母对全麦牛角包面团流变学特性、品质特性及贮藏时间的影响

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2023-08-29 DOI: 10.15586/ijfs.v35i3.2385

R. Chochkov, Miroslav Savov, V. Gotcheva, Maria Papageorgiou, J. Rocha, Vesselin Baev, A. Angelov

{"title":"Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants","authors":"R. Chochkov, Miroslav Savov, V. Gotcheva, Maria Papageorgiou, J. Rocha, Vesselin Baev, A. Angelov","doi":"10.15586/ijfs.v35i3.2385","DOIUrl":"https://doi.org/10.15586/ijfs.v35i3.2385","url":null,"abstract":"The present study aimed to obtain good quality croissants from wholegrain wheat flour using baking sourdoughs prepared from single starter cultures of Pediococcus acidilactici 02P108 (PA), Pediococcus pentosaceus SM2D17 (PP) and Enteroccocus durans 09B374 (ED) as an attempt to overcome the usual negative effects of the wholegrain flour on the characteristics of this specific bakery product group. Results showed that the addition of sourdough in the wholegrain wheat dough had similar performance as that of conventional baker’s yeast regarding the rheological characteristics of dough. The dynamic viscosity of all sourdough-leavened samples remained higher than that of the control sample at all tested shear rates. A positive effect of sourdoughs used on the development of baking dough was observed in terms of specific volume improvement, higher degree of softening, and reduced baking loss. However, these positive effects were found as strain-specific. The use of Enteroccocus durans 09B374-made sourdough showed the most distinguished sensory characteristics and the best results regarding croissant staling during storage. The study demonstrated that sourdoughs used in wholemeal wheat croissant dough had positive effect on the quality characteristics and shelf-life of products. However, strain selection proved as of key importance for the successful production of wholemeal wheat croissants.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47237467","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption 生食用高静水压力(HPP)处理不同海产品的质量和稳定性

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2023-08-23 DOI: 10.15586/ijfs.v35i3.2302

Ana Cristina de Aguiar Saldanha Pinheiro, Silvia Tappi, Giacomo Braschi, J. Genovese, F. Patrignani, P. Rocculi

{"title":"Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption","authors":"Ana Cristina de Aguiar Saldanha Pinheiro, Silvia Tappi, Giacomo Braschi, J. Genovese, F. Patrignani, P. Rocculi","doi":"10.15586/ijfs.v35i3.2302","DOIUrl":"https://doi.org/10.15586/ijfs.v35i3.2302","url":null,"abstract":"The consumption of raw fish has rapidly increased in recent years, but being a highly perishable product, it is characterised by a very short microbiological shelf life. High hydrostatic pressure (HPP) processing is a non-thermal technology has emerged recently as a promising alternative to thermal processing for food pasteurization capable of maintaining fresh-like characteristics and nutritional value. However, the induced changes in product quality should be assessed carefully. The present research aimed to investigate the effect of HPP on different seafood products, namely grey mullet, tiger prawn and rose shrimp, intended for raw consumption. Three pressure levels (400, 500 and 600 MPa) were applied for 10 min. During refrigerated storage, microbiological quality, chemical parameters, colour and texture and fat oxidation were analysed. Results showed that the application of lower pressure was able to inactivate E. coli, pseudomonas and/or positive coagulase staphylococci; however, they were able to recover during storage. In addition, the application of 600-MPa pressure extended the microbiological shelf life by up to 30 days. For all samples, general whitening occurred while the texture was affected in a different way for the three considered species. Fat oxidation was only minimally affected and remained quite low during storage.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44730259","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Ganoderma lucidum extract reverses hepatocellular carcinoma multidrug resistance via inhibiting the function of P-glycoprotein in vitro and in vivo 灵芝提取物通过抑制体内和体外p -糖蛋白的功能逆转肝癌多药耐药

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2023-08-12 DOI: 10.15586/ijfs.v35i3.2354

Jing Li, Lin Cao, Cheng Yuan, Zhaojian Jiang, Hongfei Cai, Wendong Xu, Yamin Han, Liang Chen, Qin Zhang, Renwang Jiang, Juyan Liu

{"title":"Ganoderma lucidum extract reverses hepatocellular carcinoma multidrug resistance via inhibiting the function of P-glycoprotein in vitro and in vivo","authors":"Jing Li, Lin Cao, Cheng Yuan, Zhaojian Jiang, Hongfei Cai, Wendong Xu, Yamin Han, Liang Chen, Qin Zhang, Renwang Jiang, Juyan Liu","doi":"10.15586/ijfs.v35i3.2354","DOIUrl":"https://doi.org/10.15586/ijfs.v35i3.2354","url":null,"abstract":"Cancer is a leading cause of death globally. Chemotherapy still plays an indispensable role in the clinical treatment of cancer. However, the emergence of multidrug resistance (MDR) has greatly obstructed the further application of chemotherapy agents. Ganoderma lucidum (G. lucidum) is a traditional Chinese medicine as well as an edible mushroom. In this study, we first explored the effect of six extract samples derived from G. lucidum on the cell viability of adriamycin-resistant human hepatocellular carcinoma multidrug-resistant cell subline (HepG-2/ADM). All these samples showed no obvious toxicity to cells; however, only G. lucidum ethanol extract could reverse resistance to doxorubicin and paclitaxel. Then the P-glycoprotein (P-gp) function in hepatocellular carcinoma G2 (HepG-2) and HepG-2/ADM cells was determined after incubated with these samples, and we found that G. lucidum ethanol extract could inhibit P-gp function in vitro. Furthermore, G. lucidum ethanol extract could reverse resistance to paclitaxel in HepG-2/ADM tumor-bearing mice in vivo, while the protein expression level of P-gp was unchanged. Taken together, these results indicated the potential role of G. lucidum ethanol extract in reversing MDR in the clinical treatment of hepatocellular carcinoma.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43641156","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Some factors affecting the bioactive substances of lactogenic tea 影响生乳茶生物活性物质的几个因素

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2023-08-04 DOI: 10.15586/ijfs.v35i3.2335

S. Siripongvutikorn, Chanisara Kluabpet, Chaninat Anantapan, V. Seechamnanturakit

{"title":"Some factors affecting the bioactive substances of lactogenic tea","authors":"S. Siripongvutikorn, Chanisara Kluabpet, Chaninat Anantapan, V. Seechamnanturakit","doi":"10.15586/ijfs.v35i3.2335","DOIUrl":"https://doi.org/10.15586/ijfs.v35i3.2335","url":null,"abstract":"This study aims to perform the phytochemical screening composition for galactagogue herbs and determining the total phenolic (TPC) and flavonoid contents (TFC). Terpenes, saponins, tannins, alkaloids, phenolics, and flavonoids were found in water extracts of banana inflorescence (Musa sapientum L), white holy basil leaves (Ocimum sanctum L.), rhizomes of Thai ginger (Zingiber officinale Roscoe), and powdered lactogenic product. The results show that the TPC were greater than the TFC for all fresh parts of banana inflorescences. Following the M1 method, fresh banana floret gave the greatest TPC, superior to those with M2 or M3, while the TFC with M1 and M2 methods applied to banana floret was significantly greater than that of banana bracts or banana cores. After harvest and dehydration of the banana inflorescence, TPC and TFC after one-day storage were higher than those at five-days of storage. Meanwhile, TPC and TFC on both fresh and dehydrated white holy basil tended to decrease due to heat intolerance, deterioration, and brewing. In contrast, TPC and TFC of Thai ginger increased on dehydration. The maceration with press-shear force interaction (PAI) pretreatment, and with PAI combined with moist heat, strongly increase the bioactive contents. SEM imaging demonstrated that PAI with moist heat tended to enlarge the micro-pore volume and simultaneously increased pores, resulting in more adsorption of these compounds.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45470124","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Grape-based traditional foods produced in Turkey 土耳其生产的葡萄传统食品

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2023-08-02 DOI: 10.15586/ijfs.v35i3.2339

Simge Aktop, P. Şanlıbaba, Yalçın Güçer

引用次数: 0

Anti-dyslipidemic and anti-hypercholesteremic effects of concoction juice: A randomized, double-blind, placebo controlled trial 调制果汁的抗血脂异常和抗高胆固醇血症作用：一项随机、双盲、安慰剂对照试验

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2023-08-01 DOI: 10.15586/ijfs.v35i3.2381

Wajiha Saeed, Shahid Mahmood, G. Mueen-ud-Din, Muhammad Yousaf Quddoos

{"title":"Anti-dyslipidemic and anti-hypercholesteremic effects of concoction juice: A randomized, double-blind, placebo controlled trial","authors":"Wajiha Saeed, Shahid Mahmood, G. Mueen-ud-Din, Muhammad Yousaf Quddoos","doi":"10.15586/ijfs.v35i3.2381","DOIUrl":"https://doi.org/10.15586/ijfs.v35i3.2381","url":null,"abstract":"Globally, dyslipidemia is an alarming condition, which may cause death. However, its country-wise ratio varies. In Pakistan, it is about 16–20% in both men and women. Dyslipidemia can be defined as the up level quantity of lipids in blood than the average value. The treatment of dyslipidemia can be done by dietary interventions with indigenous sources. The (Concoction) juice has the ability to reduce the low-density lipoprotein (LDL), total cholesterol (TC), triglycerides (TGs). and raise the high-density lipoprotein (HDL) level. For efficacy studies, dyslipidemic females (n = 1010) were approached in different clinics and hospitals of Sargodha. They were approached with biomarkers, that is, lipidemic profile, TC, HDL, urea, creatinine, and TGs. A total of 85 females were selected and they were divided into three groups (T0, L1 and M1). T0 is an experimental (control) group, T1 group has -dyslipidemic patients treated with lab-made juice, and M1 has dyslipidemic patients treated with -market products. After 120 days of treatment, the data were analyzed statistically to validate the results of the study. The -anthropometric and dietary intake was assessed by dyslipidemic volunteers. A significant level of -dyslipidemic biomarker was found in L1. The down level was found in TC (216-184 mg/dL), TGs (215.54-138.46 mg/dL), and LDL (145.64-134.34 mg/dL), and raised level was found in HDL (44.15-54.43 mg/dL). Other parameters that showed a -downward trend were urea (12.73-11.15 mg/dL), uric acid (6.12-5.38 mg/dL), creatinine (1.02-1.0 mg/dL), ALT (55-34 u/l), AST (47-27 u/l), ALP (91.63-83.76 IU/L), bilirubin (0.65 to 0.57 mg/dl), RBCs, WBCs, and Hb. Based on these results, it is concluded that lab-made concoction L1 showed best results overall and is also appropriate and cost effective and further research has to be done on a large scale.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45302693","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Content of selected polyphenolic substances in parts of grapevine 葡萄部分多酚类物质的含量

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2023-07-19 DOI: 10.15586/ijfs.v35i3.2298

Lenka Jurasová, T. Juríková, M. Baroň, J. Sochor

引用次数: 0

Quality changes during storage in Thai indigenous leafy vegetable, Liang leaves (Gnetum gnemon var. tenerum) after different preparation methods 泰国乡土叶菜梁叶(Gnetum gnemon var. tenerum)不同制备方法贮藏过程中品质的变化

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2023-07-10 DOI: 10.15586/ijfs.v35i3.2346

S. Siripongvutikorn, W. Usawakesmanee, S. Pisuchpen, Nicha Khatcharin, Chanonkarn Rujirapong

引用次数: 0

A pre-competitive research on frozen gnocchi: quality evaluation and market survey 冷冻意大利面团的赛前研究：质量评价和市场调查

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2023-06-20 DOI: 10.15586/ijfs.v35i2.2269

A. Stasi, Antonietta Baino

引用次数: 0