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Selection and characterization of DNA aptamer specially targeting α-amanitin in wild mushrooms 野生蘑菇α- amamanian特异性DNA适体的选择与鉴定
IF 3.1 3区 农林科学
Journal of Food Science and Technology-mysore Pub Date : 2018-11-29 DOI: 10.25177/JFST.3.6.2
Qinqin Han, Le Jing, Pu Qiao, Jie Li, Mingwei Qin, Xiaomeng Zhang, Yuzhu Song, Jinyang Zhang, Qiang Chen, X. Xia, Sift Desk Journals Open Access Journals
{"title":"Selection and characterization of DNA aptamer specially targeting α-amanitin in wild mushrooms","authors":"Qinqin Han, Le Jing, Pu Qiao, Jie Li, Mingwei Qin, Xiaomeng Zhang, Yuzhu Song, Jinyang Zhang, Qiang Chen, X. Xia, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.6.2","DOIUrl":"https://doi.org/10.25177/JFST.3.6.2","url":null,"abstract":"α-amanitin is a polypeptide isolated from the fruiting body of Amanita exitialis. It is the main toxin in wild mushrooms and toxic, often lethal, in animal and humans. In this study, the artificial nucleic acid aptamers targeting α-amanitin were screened by Systematic Evolution of Ligands by Exponential Enrichment (SELEX) in vitro, in order to develop an analytical tool for α-amanitin detection. The specificity of aptamer H06 with α-amanitin was confirmed using Enzyme-Linked OligoNucleotide Assay (ELONA) and Dot blot, and no non-specific was observed. Based on the ELONA platform, the minimum detectable concentration of aptamer H06 for α-amanitin was 8 ng/mL. The circular dichroism (CD) spectroscopy experiment indicated aptamer H06 forms a stem -loop and intramolecular G-quadruplex and it can stable exist in binding buffer and PBS buffer. Moreover, the affinity test showed a strong binding force between α-amanitin and the aptamer H06, with the dissociation constant (KD) of 37.5±5.135 nM. And the accurary of the ELONA assay based on aptame H06 was demonstrated in real mushroom samples. In summary, our data could demonstrate a possibility of the development of apta-based diagnostic platform and detection method for α-amanitin.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"2 1","pages":"497-508"},"PeriodicalIF":3.1,"publicationDate":"2018-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89934009","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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
Nutrition and malnutrition in chronic pancreatitis 慢性胰腺炎的营养和营养不良
IF 3.1 3区 农林科学
Journal of Food Science and Technology-mysore Pub Date : 2018-11-26 DOI: 10.25177/jfst.3.5.5
J. Rysz, Magdalena Plewka, K. Kujawski, Sift Desk Journals Open Access Journals
{"title":"Nutrition and malnutrition in chronic pancreatitis","authors":"J. Rysz, Magdalena Plewka, K. Kujawski, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.3.5.5","DOIUrl":"https://doi.org/10.25177/jfst.3.5.5","url":null,"abstract":"Patients with chronic pancreatitis are at risk of malnutrition and nutrient deficiencies. ddMalnutrition is a huge problem in population, especially in hospitalised patients. Routine assessment and regular monitoring of nutrition status is essential. It is associated with increased rates of morbidity and mortality in hospital patients and significantly increases healthcare costs. The pancreas is a major player in digestion. Normal pancreatic function ensures effective digestion and absorption of nutrients. Chronic pancreatitis refers to a syndrome of long-standing pancreatic injury and because of its role in digestion, chronic pancreatitis is responsible for malnutrition.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"8 1","pages":"431-439"},"PeriodicalIF":3.1,"publicationDate":"2018-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80964852","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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
A new functional beetroot formulation enhances adherence to nitrate supplementation and health outcomes in clinical practice 一种新的功能性甜菜根配方增强了临床实践中硝酸盐补充和健康结果的依从性
IF 3.1 3区 农林科学
Journal of Food Science and Technology-mysore Pub Date : 2018-11-19 DOI: 10.25177/JFST.3.6.1
V. Paschoalin, D. D. S. Baião, Fabricio de Oliveira Silva, J. d'El-Rei, M. Neves, D. Perrone, E. Aguila, V. Paschoalin, Sift Desk Journals Open Access Journals
{"title":"A new functional beetroot formulation enhances adherence to nitrate supplementation and health outcomes in clinical practice","authors":"V. Paschoalin, D. D. S. Baião, Fabricio de Oliveira Silva, J. d'El-Rei, M. Neves, D. Perrone, E. Aguila, V. Paschoalin, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.6.1","DOIUrl":"https://doi.org/10.25177/JFST.3.6.1","url":null,"abstract":"","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"6 1","pages":"384-496"},"PeriodicalIF":3.1,"publicationDate":"2018-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76481550","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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: 6
Can dietary intervention be an auxiliary therapy for Rheumatoid Arthritis 饮食干预可以作为类风湿关节炎的辅助治疗吗
IF 3.1 3区 农林科学
Journal of Food Science and Technology-mysore Pub Date : 2018-11-07 DOI: 10.25177/jfst.3.5.3
Yubin Luo, Y. Bai, Lingshu Zhang, T. Marion, Hui-Zhen Lin, Sift Desk Journals Open Access Journals
{"title":"Can dietary intervention be an auxiliary therapy for Rheumatoid Arthritis","authors":"Yubin Luo, Y. Bai, Lingshu Zhang, T. Marion, Hui-Zhen Lin, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.3.5.3","DOIUrl":"https://doi.org/10.25177/jfst.3.5.3","url":null,"abstract":"","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"83 1","pages":"1-10"},"PeriodicalIF":3.1,"publicationDate":"2018-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91231751","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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
Impact of fructose and fructooligosaccharides supplementation upon the fermentation of hydrolyzed okara and its impact upon bioactive components 添加果糖和低聚果糖对水解核桃发酵的影响及其对生物活性成分的影响
IF 3.1 3区 农林科学
Journal of Food Science and Technology-mysore Pub Date : 2018-11-01 DOI: 10.25177/JFST.3.5.2
M. Pintado, G. Voss, L. Valente, Sift Desk Journals Open Access Journals
{"title":"Impact of fructose and fructooligosaccharides supplementation upon the fermentation of hydrolyzed okara and its impact upon bioactive components","authors":"M. Pintado, G. Voss, L. Valente, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.5.2","DOIUrl":"https://doi.org/10.25177/JFST.3.5.2","url":null,"abstract":"Okara provide compounds of biological interest such as isoflavones and an increase of aglycone content can be obtained through fermentation with food - grade bacteria. This study aimed to evaluate the effect of fructose and fructooligosaccharides (FOS) on the growth of probiotic bacteria in hydrolyzed (by Cynara cardunculus enzymes) okara beverage, as well as on the antioxidant activity, isoflavones and total phenolic content of fermented okara beverage. Okara beverages were fermented using Bifidobacterium animalis ssp. lactis Bb - 12 and Lactobacillus rhamnosus R11 alone or as mixture of both, at 37 ºC, until it reached a pH value of 4.5. The growth of lac-tobacilli and bifidobacteria was evaluated throughout the fermentation, with increases of viable cells ranging from 1.5 to 3 log CFU/mL. Moreover, okara samples supplemented with a carbon source presented a higher growth rate than their non - supplemented counterpart, as expected. In addition, significant differences in aglycone content and antioxidant activity were observed for the okara samples fermented by different species, with the overall content of isoflavone aglycones increasing, the genistein presented the highest increase (ca. 16 - fold) in the fermented","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"14 1","pages":"460-472"},"PeriodicalIF":3.1,"publicationDate":"2018-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90921654","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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: 7
Evaluation of domestic frying habits and consumer's preferences in Spanish households 西班牙家庭油炸习惯与消费者偏好的评估
IF 3.1 3区 农林科学
Journal of Food Science and Technology-mysore Pub Date : 2018-10-24 DOI: 10.25177/JFST.3.5.1
M. Mesías, C. Delgado-Andrade, F. Morales, Sift Desk Journals Open Access Journals
{"title":"Evaluation of domestic frying habits and consumer's preferences in Spanish households","authors":"M. Mesías, C. Delgado-Andrade, F. Morales, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.5.1","DOIUrl":"https://doi.org/10.25177/JFST.3.5.1","url":null,"abstract":"This research was funded by the Ministry of Economy and Competitiveness (Spain) under project SAFEFRYING (AGL2015-46234-R).","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"248 1","pages":"1-10"},"PeriodicalIF":3.1,"publicationDate":"2018-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73525354","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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: 3
Validation of Macro- and Micro-Nutrients including Methyl donors in Social Ethnic Diets using Food Frequency Questionnaire and Nutrition Data System for Research (USDA computerized program) 使用食物频率问卷和营养数据研究系统(USDA计算机程序)验证社会少数民族饮食中包括甲基供体在内的宏观和微量营养素
IF 3.1 3区 农林科学
Journal of Food Science and Technology-mysore Pub Date : 2018-10-16 DOI: 10.25177/JFST.3.4.4
S. P. Shiao, Robin Johns, Joyce D. Kusuma, Amanda Lie, Sift Desk Journals Open Access Journals
{"title":"Validation of Macro- and Micro-Nutrients including Methyl donors in Social Ethnic Diets using Food Frequency Questionnaire and Nutrition Data System for Research (USDA computerized program)","authors":"S. P. Shiao, Robin Johns, Joyce D. Kusuma, Amanda Lie, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.4.4","DOIUrl":"https://doi.org/10.25177/JFST.3.4.4","url":null,"abstract":"","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"14 1","pages":"417-430"},"PeriodicalIF":3.1,"publicationDate":"2018-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79402143","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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: 2
NEW TRENDS IN THE BIOACTIVE COMPOUNDS OF MILK: A REVIEW OF THE FUNCTIONAL ACTIVITIES AND PROCESSING EFFECTS 牛奶生物活性化合物的研究新动向:功能活性和加工效应的综述
IF 3.1 3区 农林科学
Journal of Food Science and Technology-mysore Pub Date : 2018-08-17 DOI: 10.25177/JFST.3.4.1
F. Sofi, S. Minieri, F. Sofi, F. Mannelli, D. Gatta, D. Benvenuti, A. Buccioni, Sift Desk Journals Open Access Journals
{"title":"NEW TRENDS IN THE BIOACTIVE COMPOUNDS OF MILK: A REVIEW OF THE FUNCTIONAL ACTIVITIES AND PROCESSING EFFECTS","authors":"F. Sofi, S. Minieri, F. Sofi, F. Mannelli, D. Gatta, D. Benvenuti, A. Buccioni, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.4.1","DOIUrl":"https://doi.org/10.25177/JFST.3.4.1","url":null,"abstract":"Milk has a complex highly variable nutritional composition based on the different species and animal breeds, together with the strategy and management of the animal feed. It is the first food consumed by chil-dren, exclusively for the initial months because it contains all the nutrients necessary for body growth and the development of cognitive functions. Considering the Mediterranean diet, cow and goat milk is consumed fresh or used for the production of dairy products, while sheep and buffalo milk is used exclusively for cheese production. In developing countries, sheep milk or milk from particular animal species such as the yak is also used for fresh consumption and is a low - cost food source for consumers. Milk is the only raw food with a complete profile of all nutrients, from proteins to fats, carbohydrates, water, minerals, and vitamins. Several bioactive compounds are present in milk or originate during protein digestion and fat fraction. Thus, milk can be defined as a functional food because it adapts to the definition \"any food or food ingredient that can provide a health benefit over the traditional nutrients it contains\".","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"2 1","pages":"378-388"},"PeriodicalIF":3.1,"publicationDate":"2018-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76642068","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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: 5
Effect of Harvest Season on Polyphenol Profile and Antioxidant Activities of Seomae Mugwort (Korean Artemisia argyi H. Lé v. & Vaniot) 收获季节对艾叶多酚谱及抗氧化活性的影响
IF 3.1 3区 农林科学
Journal of Food Science and Technology-mysore Pub Date : 2018-08-07 DOI: 10.25177/JFST.3.4.2
S. Shin, J. Choi, S. J. Lee, S. Kim, P. Vetrivel, S. Ha, Kebede Taye Desta, W. Lee, H. Kim, G. Kim, Sift Desk Journals Open Access Journals
{"title":"Effect of Harvest Season on Polyphenol Profile and Antioxidant Activities of Seomae Mugwort (Korean Artemisia argyi H. Lé v. & Vaniot)","authors":"S. Shin, J. Choi, S. J. Lee, S. Kim, P. Vetrivel, S. Ha, Kebede Taye Desta, W. Lee, H. Kim, G. Kim, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.4.2","DOIUrl":"https://doi.org/10.25177/JFST.3.4.2","url":null,"abstract":"The effect of the harvest season of polyphenol mixtures isolated from Seomae mugwort (SM, Korean Artemisia argyi H. Lé v. & Vaniot) plant was evaluated in terms of the content and antioxidant capacity. The results indicated a clear difference of total phenolic and individual polyphenolic contents in SM depending on harvesting time. The total polyphenol content was highest in SM collected in June (138.64 mg/kg) followed by that in May (125.34 mg/kg) and that in August (82.34 mg/kg). The antioxidant activity of the SM polyphenol mixture was measured in terms of assays like DPPH•, ABTS•+, superoxide anion radical-scavenging activities, and FRAP reducing power. The antioxidant activity order is roughly in accordance with the total polyphenol contents based on the harvest seasons. It was observed that the antioxidant activity depends mainly on the content of hydroxyl cinnamates and flavonoids, which are the major polyphenol compounds.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"93 8 1","pages":"389-395"},"PeriodicalIF":3.1,"publicationDate":"2018-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81276033","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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
NUTRITIONAL AND PHARMACOLOGICAL PROPERTIES OF AGRO-INDUSTRIAL BY-PRODUCTS FROM COMMONLY CONSUMED FRUITS 常食用水果的农工副产品的营养和药理特性
IF 3.1 3区 农林科学
Journal of Food Science and Technology-mysore Pub Date : 2018-08-07 DOI: 10.25177/JFST.3.4.3
W. Ishak, N. Hamzaha, N. A. Rahman, Sift Desk Journals Open Access Journals
{"title":"NUTRITIONAL AND PHARMACOLOGICAL PROPERTIES OF AGRO-INDUSTRIAL BY-PRODUCTS FROM COMMONLY CONSUMED FRUITS","authors":"W. Ishak, N. Hamzaha, N. A. Rahman, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.4.3","DOIUrl":"https://doi.org/10.25177/JFST.3.4.3","url":null,"abstract":"Presently, there is growing interest to use agricultural wastes as by-products for further exploitation as food additives or supplements. The waste product which is typically thrown into the environment has been revealed to exhibit certain nutritional and pharmacological properties. Some functional compounds have been reported to exert significant nutritional and pharmacological properties such as antioxidant, anticancer, antidiabetic, antimicrobial, etc. Based on recent literature, many reports or studies focused on the utilization and pharmacological effects of some selected agro-industrial by-products. This trend could provide the theoretical basis for further rational development and utilization of the waste for the therapeutic and health purposes.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"34 1","pages":"396-416"},"PeriodicalIF":3.1,"publicationDate":"2018-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78764206","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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: 5
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