Journal of Food Bioactives最新文献_第6页

Metabolic fate of peptides in a rice protein hydrolysate in rat intestine and blood after oral administration 口服大米蛋白水解物中多肽在大鼠肠道和血液中的代谢命运

Journal of Food Bioactives Pub Date : 2022-12-30 DOI: 10.31665/jfb.2022.18327

Satoshi Miyauchi, Shiro Kajiwara, Kenji Sato

引用次数: 1

Formation of furanoic compounds in model systems with saccharides, amino acids, and fatty acids, analyzed with headspace-solid phase micro-extraction-gas chromatography–tandem mass spectrometry 用顶空-固相微萃取-气相色谱-串联质谱法分析了糖、氨基酸和脂肪酸在模型体系中呋喃烷化合物的形成

Journal of Food Bioactives Pub Date : 2022-12-30 DOI: 10.31665/jfb.2022.18329

A. Schöpf, C. Oellig, M. Granvogl

引用次数: 2

Optimization of ultrasonic-assisted extraction of bioactive compounds from Bupleuri Radix by response surface methodology and HPLC analysis 响应面法和高效液相色谱法优化超声辅助提取柴胡中活性物质的工艺条件

Journal of Food Bioactives Pub Date : 2022-09-30 DOI: 10.31665/jfb.2022.18321

Jia-hong Sun, Xuejiao Li, Zhuo Qu, Shengjie Dong, H Zhao

{"title":"Optimization of ultrasonic-assisted extraction of bioactive compounds from Bupleuri Radix by response surface methodology and HPLC analysis","authors":"Jia-hong Sun, Xuejiao Li, Zhuo Qu, Shengjie Dong, H Zhao","doi":"10.31665/jfb.2022.18321","DOIUrl":"https://doi.org/10.31665/jfb.2022.18321","url":null,"abstract":"A simple and efficient ultrasonic-assisted extraction of bioactive compounds from raw Bupleuri Radix and vinegar-baked Bupleuri Radix was developed and optimized by using quantitative analysis of multi-components by a single-marker combined with response surface methodology approaches. The quantitative analysis of multi-components by a single-marker analytical method based on high-performance liquid chromatography coupled with a photodiode array detector was established and applied to determine the contents of six bioactive compounds in raw Bupleuri Radix and vinegar-baked Bupleuri Radix. In order to maximize extraction of six bioactive compounds in raw Bupleuri Radix and vinegar-baked Bupleuri Radix, the ultrasonic-assisted extraction conditions were obtained by the response surface methodology coupled with Box–Behnken design. The conditions of ultrasonic-assisted extraction were found to be effective for the extraction of bioactive compounds from raw Bupleuri Radix and vinegar-baked Bupleuri Radix. The test results showed that the difference in saikosaponins contents in these samples was obvious; a quantitative analysis of saikosaponins will contribute significantly to improving the quality control of raw Bupleuri Radix and vinegar-baked Bupleuri Radix. In conclusion, the designed protocol is suitable for the quality control of raw Bupleuri Radix and vinegar-baked Bupleuri Radix.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81153675","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

A review on fruits bioactive potential: An Insight into phytochemical traits and their extraction methods 水果生物活性潜力研究进展:植物化学特性及其提取方法的研究进展

Journal of Food Bioactives Pub Date : 2022-09-30 DOI: 10.31665/jfb.2022.18318

A. Gautam, Sonia Morya, A. Neumann, F. Menaa

引用次数: 0

Doum fruit (Hyphaene thebaica (L.) Mart.) supplementation improves glycemic index of wheat flour bread in apparent healthy volunteers 豆果(Hyphaene thebaica, L.)在明显健康的志愿者中，小麦面粉面包的补充可改善血糖指数

Journal of Food Bioactives Pub Date : 2022-09-30 DOI: 10.31665/jfb.2022.18322

Khadijah Aminu, Aminu Mohammed, D. A. Ameh

{"title":"Doum fruit (Hyphaene thebaica (L.) Mart.) supplementation improves glycemic index of wheat flour bread in apparent healthy volunteers","authors":"Khadijah Aminu, Aminu Mohammed, D. A. Ameh","doi":"10.31665/jfb.2022.18322","DOIUrl":"https://doi.org/10.31665/jfb.2022.18322","url":null,"abstract":"The increasing demand for plant-based enriched diet has encouraged the food industry to produce fiber-supplemented products such as composite breads using locally available plants products. In the present study, composite breads from doum (Hyphaene thebaica Mart.) fruit and wheat flours were produced. Control bread (0% doum fruit) and four different composite breads (10%, 20%, 30% and 40% doum fruit) were produced. The physical properties, sensory evaluation, shelf-life, proximate composition, antinutrients content and glycemic index (GI) of the composite breads were investigated. Supplementation of wheat bread with doum fruit improved the nutritional content by increasing the fiber and mineral contents with reduction in phytate content. The composite bread, especially at 40% doum fruit inclusion was moderately accepted by the product testing panels. Inclusion of doum fruit further improved the shelf-life of the composite breads at both ambient and refrigerated temperatures. Similarly, the GI was observed to improve with doum fruit inclusion at all the concentration used. Conclusively, inclusion of doum fruit to the wheat flour produced composite breads with improved physical and nutrients quality with moderate overall acceptability and lower GI.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80986968","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

Natural nutraceuticals, especially functional foods, their ma-jor bioactive components, formulation, and health benefits for disease prevention - An overview 天然保健品，特别是功能性食品，其主要生物活性成分、配方和对疾病预防的健康益处。概述

Journal of Food Bioactives Pub Date : 2022-09-30 DOI: 10.31665/jfb.2022.18317

Chinaza Godswill Awuchi, C. Okpala

{"title":"Natural nutraceuticals, especially functional foods, their ma-jor bioactive components, formulation, and health benefits for disease prevention - An overview","authors":"Chinaza Godswill Awuchi, C. Okpala","doi":"10.31665/jfb.2022.18317","DOIUrl":"https://doi.org/10.31665/jfb.2022.18317","url":null,"abstract":"Nutraceuticals play wide range of important roles, from health promotion, increasing life expectancy, maintaining body cell integrity, to reducing the risks of many diseases. As consumers continue to be attracted to nutraceuticals, such as superfoods, vegetables, fruits, high-protein foods, eating healthy intertwines with finding the right balance. Nowadays, the nutraceutical industries are among the many that target to meet the growing and dynamic consumers’ expectations. Adding to their increasing interest and general acceptability, consumers continue to be attracted to nutraceuticals. How nutraceuticals, especially functional foods, etc., help in tackling health challenges increase the interest among several researchers in this subject area, and given the ever-growing need across communities around the globe for healthy living, strengthens the need for continued synthesis of published information to supplement existing knowledge. This overview, therefore, discusses natural nutraceuticals, especially functional foods, their major bioactive components, formulation, health benefits for disease prevention.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82773739","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: 16

Food selection and processing: Can we blend science with engineering to address Chronic Kidney Disease (CKD)? 食品选择和加工:我们能否将科学与工程相结合来解决慢性肾脏疾病(CKD)?

Journal of Food Bioactives Pub Date : 2022-09-30 DOI: 10.31665/jfb.2022.18315

Md. Abdul Wazed, Jinat Rabeya, E. F. Ansary, Md Abdul Awale, M. Farid

{"title":"Food selection and processing: Can we blend science with engineering to address Chronic Kidney Disease (CKD)?","authors":"Md. Abdul Wazed, Jinat Rabeya, E. F. Ansary, Md Abdul Awale, M. Farid","doi":"10.31665/jfb.2022.18315","DOIUrl":"https://doi.org/10.31665/jfb.2022.18315","url":null,"abstract":"Chronic kidney disease (CKD) alters the function and structure of the kidney irreversibly, over months or years. The rising incidence of CKD has become a leading global health problem and therefore a number of multi-field investigations are being carried on. In general, diabetes and high blood pressure (hypertension) are the most common causes of CKD. However, the importance of functional food selection and less consumption of ultra-processed food is at the forefront of the current research domain to manage CKD. To address this threat, experts suggest and recommend adopting a science-based dietary pattern, for instance, the Dietary Approaches to Stop Hypertension (DASH). Moreover, food bioactive compounds are non-nutrients that typically occur in small quantities in foods, and hence, the selection of proper food (source) and subsequent processing is of paramount importance to attenuate the magnitude of CKD. The role of food science in managing chronic diseases could be coupled with the advancement of food engineering to minimize the detrimental effect of food processing along with the delivery of target bioactive molecules. This potentially indicates bold ambitions to innovate holistic solutions to address CKD through a proper selection of food and processing parameters.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"146 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91506769","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

Antidiabetic effect of Melicope glabra¬ (Blume) T. G. Hartley (Rutaceae) in high-fat diet/streptozotocin-induced diabetic rats and its bioactive components 芦花楸(芸香科)对高脂饮食/链脲霉素诱导的糖尿病大鼠的降糖作用及其生物活性成分

Journal of Food Bioactives Pub Date : 2022-09-30 DOI: 10.31665/jfb.2022.18320

Alexandra Quek, Dai Chuan Tan, Pei Cee Lim, N. Kassim, A. Ismail, K. Shaari, Nuraisyah Mohd Shuib

引用次数: 0

Novel Marine Bioactives: Application in Functional Foods, Nutraceuticals, and Pharmaceuticals 新型海洋生物活性物质:在功能食品、保健品和药品中的应用

Journal of Food Bioactives Pub Date : 2022-09-30 DOI: 10.31665/jfb.2022.18316

F. Shahidi, Sarusha Santhiravel

{"title":"Novel Marine Bioactives: Application in Functional Foods, Nutraceuticals, and Pharmaceuticals","authors":"F. Shahidi, Sarusha Santhiravel","doi":"10.31665/jfb.2022.18316","DOIUrl":"https://doi.org/10.31665/jfb.2022.18316","url":null,"abstract":"Functional food, nutraceutical, and pharmaceutical applications of natural products have gained growing attention as there is increasingly awareness of the association between bioactive compounds and improved health. Recently, food and biomedical scientists have focused more on marine resources to isolate bioactives since the marine ecosystem comprises unexploited resources with a wide range of organisms. Marine species produce a wide range of natural products, such as polysaccharides, peptides, polyunsaturated lipids, phenolic compounds, and pigments, with unique structures and diverse biological activities due to their extreme living environments. These active molecules reduce the risk of chronic disease and improve health by exhibiting antioxidant, anticancer, anti-inflammatory, antimicrobial, antidiabetic, anti-obesity, antihypertensive, cardioprotective, and neuroprotective activities. This review summarizes the recent discoveries of bioactive compounds from marine invertebrates (sponges, cnidarians, echinoderms, molluscs, ascidians, and crustaceans), fishes, seaweeds, and marine microorganisms and their potential for functional foods, nutraceuticals, and pharmaceuticals applications.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83844085","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

Synthetic pathways of sinensetin and derivatives as an alternate source in biological activity study 五倍子苷及其衍生物在生物活性研究中的替代来源的合成途径

Journal of Food Bioactives Pub Date : 2022-09-30 DOI: 10.31665/jfb.2022.18319

Xiaoqi Wang, Jianfeng Zhan, Chi-Tang Ho, Shiming Li

引用次数: 0