Journal of Food Science and Nutrition Research最新文献

{"title":"Combining Video recording and connected Weighing Scale Methods to Describe Mealtime Episodes in Mother-Infant Pair During Complementary Feeding in Rural Area of Southern Benin","authors":"Kouton S, Vodouhè S, Hounkpatin Wa, Soumanou Mm","doi":"10.26502/jfsnr.2642-11000050","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000050","url":null,"abstract":". Combining Video recording and connected Weighing Scale Methods to Describe Mealtime Episodes in Mother-Infant Pair During Complementary Feeding in Rural Area of Southern Benin. Journal of Food Science and Nutrition Research 3 (","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75593012","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":"Finding a Preservative for Homemade Local Beverages in Northern Ghana: The Case of Sobolo, Tiger Nuts Drink and Zim Kom","authors":"I. Adam, Osman Fawzia","doi":"10.26502/jfsnr.2642-11000078","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000078","url":null,"abstract":"In northern Ghana, the most famous and preferred locally made beverages are tiger nuts drink, sobolo and zimkom. The main problem associated with these products however, is their short shelf-life when they are kept at ordinary air/ room temperatures as a result of activities of microorganisms which actions are facilitated by conducive atmosphere of the region. The conducive atmosphere coupled with the ‘doomsolization’ of Ghana’s economy almost every other year during when such beverages are in high demand, further exacerbates the problem of storage losses vendors endear. This has very serious negative financial drain on profits since any unfinished often go waste. Presently large scale production is not possible and therefore these vendors cannot enjoy the economy of scale. To aggravate matters, most vendors lack refrigerators; and even for those who own refrigerators, erratic electricity supplies during the dry periods of the year, encounter significant losses too. It was against this background that this study sought to identify suitable preservative for these homemade local beverages in northern Ghana so that when such a preservative is used the products can be stored under ambient temperatures for an extended period of time. Specifically, the study sought to assess the effects of sodium benzoate on the three beverages; to determine the extent of shelf life extension of the beverages due to the benzoate; to establish which concentration level of the benzoate is most effective; and to determine whether respondents would notice the benzoate in beverages. The research design employed was quasi-experimental involving the treatment and observation of samples under various handling and/ or storage conditions. Sufficient quantities of each beverage were procured and two varying concentrations of sodium benzoate solutions prepared for use in the experiments. The shelf life observation technique employed was direct where, taste, smell, colour and appearance. Samples without preservatives were set aside as experimental controls. A total of four different experiments were conducted for a period of twenty six (26) days. The major finding was that using sodium benzoate 1.0 g/1000 ml in non-refrigerated tiger nut drink’s shelf-life was five (5) days maximum; sobolo lasted 22 days whilst zimkom, 15 days. Sensory evaluations of the samples using untrained consumer panel revealed 100% consumer acceptability. The study recommends a dissemination seminar or workshop to be organised to train the beverage vendors on adopting the use of the sodium benzoate preservative to reduce spoilage losses.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89207444","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":"Glutathione Combined with Punica granatum and Acerola Cherry Extracts reduced Melanin accumulation","authors":"Yung-Kai Lin, Yung-Hao Lin, Yung-Hsiang Lin, Chi-Fu Chiang","doi":"10.26502/jfsnr.2642-11000076","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000076","url":null,"abstract":"","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76438921","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":"Microbial Community and Physicochemical Characterization of Kombuchas Produced and Marketed in Brazil","authors":"S. T., Mann Mb, Kothe Ci, R. Alg, Celso Pg, Varela Apm, Frazzon Apg, F. J.","doi":"10.26502/jfsnr.2642-11000082","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000082","url":null,"abstract":"Kombucha has recently become popular in the Brazilian beverage market as a healthy alternative to soft drinks. However, little is known about the microbial composition and physicochemical characteristics of products available on the market. To investigate the microbial profile of kombuchas, high-throughput sequencing of the 16S rRNA and ITS genes, in samples belonging to six brands was utilized. In addition, the drinks were characterized based on the physicochemical parameters of pH, total acidity and alcohol content. Through the metagenetic analysis, the most abundant prokaryotic species identified were Liquorilactobacillus nagelii, Oenococcus oeni, Komagataeibacter rhaeticus, Liquorilactobacillus ghanensis, Gluconobacter oxydans, Komagataeibacter saccharivorans, Acetobacter peroxydans and Pantoea stewartii, while J Food Sci Nutr Res 2021; 4 (4): 302-316 DOI: 10.26502/jfsnr.2642-11000082 Journal of Food Science and Nutrition Research Vol. 4 No. 4 December 2021. [ISSN 2642-1100] 303 the mainly eukaryotic species were Dekkera bruxellensis, Dekkera anomala, Saccharomyces cerevisiae and Lanchancea fermentati. Interestingly, we identified six different oligotypes of D. bruxellensis, showing a wide diversity of strains belonging to this species. The results obtained for the physicochemical analyses, within the shelf life of the products, presented a range between 2.88 ± 0.06 and 3.43 ± 0.04 of pH, values between 1.80 ± 0.59 and 4.86 ± 0.72 for the total titratable acidity and 1.03 ± 0.24 to 2.54 ± 0.39 referring to alcohol content, demonstrating significant differences between brand. In addition, all samples had alcohol content above 0.5%, resulting in the classification of alcoholic beverages, which need proper labelling. The data generated in this work helped to understand the composition of the kombuchas available in the Brazilian market, as well as in the development of the identity and quality standard of the drink.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86780763","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":"Network Meta-analysis on the Molecular Mechanisms of Palmitic Acid in Liver Fibrosis","authors":"Myeong Gil Jun, Heping Zhou","doi":"10.26502/jfsnr.2642-11000081","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000081","url":null,"abstract":"Elevated levels of free fatty acids have been suggested as the main factors contributing to the development of non-alcoholic steatohepatitis. This study conducted network meta-analysis using the QIAGEN Ingenuity Pathway Analysis (IPA) to examine the roles of saturated fatty acids (SFAs) and n-3 unsaturated fatty acids (UFAs) in the activation of Hepatic Fibrosis Signaling Pathway and collagen accumulation. Our analysis identified the shortest paths from palmitic acid (PA), a SFA, to the Hepatic Fibrosis Signaling Pathway, and found that elevated level of PA may increase the activities of transcription factors, such as CEBPβ, JUN/FOS, NFκB, and PPARγ, cytokines/chemokines/growth factors, such as TNF, IL1, CCL2, CCN2, LEP, and TGFβ1, oxidative stress mediators, such as NOX, and fibrinolysis regulators, such as SERPINE1, which may in turn activate the Hepatic Fibrosis Signaling Pathway. Our analysis also identified the shortest paths from PA to collagen accumulation and found that elevated level of PA may increase the activities of signaling mediators, such as ERK1/2, cytokines/chemokines/growth factors, such as TNF, IL6, CCL2, CCN2, LEP, and TGFβ1, which may in turn increase the accumulation of collagens. In contrast, the increased levels of n-3 UFAs inhibited the activities of PDGFA, PDGFB, TNF, IL1, and CCL2. Our analysis also identified seven PAand liver fibrosis-associated molecules mapped to the shortest paths from PA to Hepatic Fibrosis Signaling Pathway and from PA to collagens. Mapping of these seven molecules, TNF, IL1A, CCL2, TGFβ1, CCN2, LEP, and SERPINE1, to the Hepatic Fibrosis Signaling Pathway showed that these molecules may lead to proinflammatory response in the liver, J Food Sci Nutr Res 2021; 4 (4): 286-301 DOI: 10.26502/jfsnr.2642-11000081 Journal of Food Science and Nutrition Research Vol. 4 No. 4 December 2021. [ISSN 2642-1100] 287 reduced ECM degradation, and enhanced ECM accumulation. Our studies shed light on the molecular mechanisms by which PA contributes to liver fibrosis and the key mediating molecules that may be used for further research and therapeutic intervention.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88112073","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":"Chemical composition and uses of Honey: A Review","authors":"Dessie Ashagrie Tafere","doi":"10.26502/jfsnr.2642-11000072","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000072","url":null,"abstract":"Honey is an organic natural substance that is produced from the nectar of flowers by Apis mellifera and is a sweet, flavorful liquid. It is one of the most popular natural sweet substances. From a chemical point of view, it could be defined as a natural food mainly composed of sugars and water together with minor constituent such as minerals, vitamins, amino acids, organic acids, flavonoids and other phenolic compounds and aromatic substances. Its composition is particularly variable, depending on its botanical and geographical origins. Honey is used to feed bees during the winter. For centuries, honey has been used as food and as natural medicine, being prescribed by physicians of many ancient cultures for the treatment of a wide variety of ailments.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"167 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75962174","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":"Comparison of Various Milk Samples Using Spectroscopy Chromatography, and Microscopic Analysis","authors":"Doneti Ravinder, Pemula Gowtham, Karishma Khatri, Smita C. Pawar, M. Botlagunta","doi":"10.26502/jfsnr.2642-11000059","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000059","url":null,"abstract":"Milk is one of the value-added nutritional products for animal health. Different types of milk are being used as a diet for different health benefits. Human milk also being used as trading milk for the nourishment of human health. In diary business, high value-added milk generally mixed with low-value milk for business trading. Consumption of these adulterated dairy products may cause an allergic response in certain individuals. In this study, we analyzed various milk samples, using gas chromatography (GC), Fouriertransform infrared spectroscopy (FT-IR), and Scanning Electron Microscopy (SEM) with Energy Dispersive XRay Analysis (EDX) to identify the difference among milk samples. FT-IR analysis showed, all milk samples show common wavelength signal at 1384 cm and also distinguish various wavelength spectral patterns (human: 1077 cm, donkey: 1092 cm, buffalo: 3435 cm, cow: 3450 cm and goat: 3443 cm. GC analysis results also identified common and distinct profiles for the milk samples tested. SEM-EDAX showed the presence of unique metals such as human milk contains Si-8.82wt%, donkey contains Fe-6.24wt%, and buffalo contains Si-31.29 wt% and surprisingly cow showed a very low percentage of oxygen of about 33.76 wt% when compared to other kinds of milks. Taken together, results confirmed that kinds of milk samples can be J Food Sci Nutr Res 2021; 4 (1): 012-022 DOI: 10.26502/jfsnr.2642-11000059 Journal of Food Science and Nutrition Research 13 distinguished using FT-IR, GC and SEM-EDAX","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90603618","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":"Novel Protection by Omega-3-FAs against Strychnine-Induced Tonic-Convulsion in Mice: Synergy with Carbamazepine","authors":"A. El-Mowafy, M. A. Abdel-Dayem","doi":"10.26502/jfsnr.2642-11000075","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000075","url":null,"abstract":"Background/Aim: The utility of ω-3-FAs (DHA and EPA) against epilepsy was evident in clonic-convulsion animal-models, in their chronic- than acute-modes. However, their efficacy against tonic-convulsion-models remained unclear. Besides, while some-antiepileptics (AEDs), like carbamazepine (CBZ), adversely impacted the bioavailability of dietary ω-3-FAs, it remains unclear whether co-ω-3-FAs may change efficacy/blood-levels of CBZ. This work investigated the capacity of both acute- versus chronic-regimens of  ω-3-FAs to: 1) alleviate the-tonic, strychnine-induced convulsions in mice, and 2) synergize with CBZ-evoked anti-tonic-convulsions, and then further-probe whether this has altered plasma-CBZ levels (clearance). Methods: Both acute (1.0 hr)- and chronic (14 day)-regimens of the  ω-3-FAs, DHA and EPA (120-1000mg/kg p.o.), were administered in a mouse strychnine convulsion-model (2mg/kg i.p.), and seizure frequency, latency and animal-survival were determined versus the positive-control CBZ (12mg/kg p.o). Further, synergy between submaximal-doses of DHA(EPA) and CBZ was verified. Lastly, pharmacokinetic interaction was verified in rats by determining plasma CBZ-levels in the presence- and-absence of ω-3-FAs. Results: Both DHA and EPA dose-dependently enhanced seizure latency (2-folds) and protected mice against strychnine-induced convulsion (up to 75%). Besides, interestingly, similar responses and animal-survival rates obtained in acute and chronic models. Moreover, either DHA or EPA synergized with CBZ effects beyond their individual responses (3.6-4.3 folds, respectively). Such concurrent DHA/CBZ fully protected the mice, while the joint-EPA/CBZ spared only 88% of the animals. Lastly, pharmacokinetic studies revealed that CBZ levels were unchanged with co-administration of ω-3-FAs. Conclusions: The study revealed, for the first-time, that ω-3-FAs significantly delayed seizure/convulsions in a strychnine-tonic mouse-model, both in their acute and chronic regimens. Further, ω-3-FAs synergized with “CBZ”-responses, without altering its plasma levels. These results provide new clues that substantiate the spectrum and clinical utility of ω-3-FAs, alone or with AEDs, against epilepsy.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85555693","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":"Effects of Extruded and Conventional Sorghum Flour on Postprandial Plasma Amino Acid and Glucose Patterns in Adult Men","authors":"Prae Charoenwoodhipong, Xiang Li, Nasim Hedayati, Roberta R. Holt, C. Keen, R. Hackman","doi":"10.26502/jfsnr.2642-11000074","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000074","url":null,"abstract":"Sorghum is a nutrient-rich grain shown to improve growth and alleviate malnutrition in clinical studies; however, starch-protein interactions can limit its protein digestibility. Extrusion can help to improve protein availability from some foods. Three probe feeding studies were conducted to assess amino acid availability from extruded sorghum flour using postprandial plasma amino acid concentrations. For each study, a randomized crossover design with a one-week washout period was used to determine responses in healthy men aged 21-34 yr following intake of either extruded (EX) or conventional (CON) sorghum flour. In probe 1 (P1) and probe 2 (P2), men consumed 34 g (n=2) or 68 g (n=3) of flour, with plasma amino acid concentrations determined every 30 min for 180 min. A third probe (P3) provided 68 g (n=4) of flour, and samples for both plasma amino acids and glucose were collected every 15 min for 90 min. Responses were calculated as both the area-under-the-curve (AUC) and the incremental AUC (iAUC). In all three probes, amino acid responses were similar between the flours. The plasma glucose AUC was significantly greater from EX compared to CON, but the iAUCs between them were not significantly different. In these initial probe trials, a small sample size, along with individual variability in responses may explain the lack of differences in patterns of postprandial amino acids. Additional research on extrusion techniques and response measures is warranted.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"77 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81450463","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":"Prospects of novel foods as complete Human Nutrition","authors":"S. Arun, T. Dattaroy, B. Soni, S. Dasgupta","doi":"10.26502/jfsnr.2642-11000070","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000070","url":null,"abstract":"Food is one of the most basic and unavoidable nutritional requirements of all living organisms. Humans have acquired the art of cooking since decades and have mastered themselves in culinary skills. Food is consumed to suffice macro and micro-nutrients of body. With increasing population and lifestyle changes, the pattern and composition of food is also rapidly altered. The novel foods being rapidly developed are more focused not only on novel varieties but also on sustainability, nutritional balance, consumer acceptability, scalability, and cost. Global regulatory policies have intervened positively and have provided conducive environment for production of such novel foods to meet increasing global demands.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"47 39 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84453097","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}