Advances in Nutrition & Food Science最新文献

{"title":"Africa Should Be Afraid: A Food Plate Of Hazards And Biomass As A Solution","authors":"","doi":"10.33140/anfs.06.02.11","DOIUrl":"https://doi.org/10.33140/anfs.06.02.11","url":null,"abstract":"Sanitary and phytosanitary (SPS) measures are risk-reducing measures aimed at the protection of food safety, plant and animal health, and the natural environment. In the case of agricultural and food exports in particular, compliance with technical requirements is a prerequisite of successful export trade. The danger associated with inorganic farming was what birthed organic agriculture; while this has been around for decades, the prevalence of it in Africa as a continent has been poor due to some factors. Despite the obvious presence of organic farming, there is need for the inhabitants of the continent to be afraid of the food in circulation as majority of the produce termed ‘organic’ are indeed far from it. As many African countries are trying to match up with developed countries in fighting global contemporary issues such as climate change, terrorism, disease outbreak among other threats to humanity; there is an issue, faceless and mighty in disguise, armed without guns and ammunition already harming humans and silently causing the death of millions; consumption of “inorganic organic” food (A food plate of hazard) [1].","PeriodicalId":173678,"journal":{"name":"Advances in Nutrition & Food Science","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124593761","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":"A Survey of Kocho Processing Practice and Challenges to Scientific Developments","authors":"","doi":"10.33140/anfs.06.02.09","DOIUrl":"https://doi.org/10.33140/anfs.06.02.09","url":null,"abstract":"Kocho is a food product made from the decortication and fermentation of enset parts. A quarter of Ethiopia’s population lived in the south and south-western parts of the country, where staples or co-staples were used as a food source. Kocho preparation consists of several steps, all of which are still carried out using indigenous knowledge and traditional practices. Despite its benefits, enset plant processing for food preparation is time consuming, unsanitary, requires a long fermentation period, is low in protein, and has a strong odor. The unusual sensory characteristics are the result of microbial spoilage caused by Kocho’s high moisture content. High moisture content encourages the growth of spoilage microorganisms, which produce unpleasant organic compounds. Kocho’s nutritional and organoleptic properties may thus be process-related. Nutrient loss and time-consuming fermentation processes are common and vary by location. Furthermore, accurate understanding and introduction of these processes in both enset growing and nongrowing regions can help to improve, standardize, and increase the process’s utilization in order to contribute to the country’s food security. However, there has been little research on the preservation of kocho by chemical ingredients and natural species, as well as microbes involved in fermentation and spoilage. Furthermore, very few studies on the effect of biochemical and the role of fermentation on the degradation of anti-nutritional factors have been reported. It can be stored for years and, like other fermented foods, can inhibit the growth of pathogenic bacteria, extending product shelf-life while ensuring consumer safety. Above all, this review is being conducted with the goal of reviewing the kocho processing practices and challenges to Scientific developments. Similarly, the document attempts to provide a brief description of its common characteristics in terms of microbial, biochemical, and fermentation conditions.","PeriodicalId":173678,"journal":{"name":"Advances in Nutrition & Food Science","volume":"88 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134435642","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":"Sixty-Four Hour Changes in Oral-Intestinal, Extracellular, and Intracellular Redox Status After an All-Day Maillard-Coated Food Binge Followed by Two Days of Redox/Digestion-Balanced Culinary Medicine: A Pilot Single Case Analysis","authors":"","doi":"10.33140/anfs.06.02.08","DOIUrl":"https://doi.org/10.33140/anfs.06.02.08","url":null,"abstract":"Browned, melanoidin-coated, and Maillard reaction end-product-covered convenience and fast-foods are as addictive as street drugs. And drive overeating, systemic oxidative stress (SOS: pE- > pH+), and systemic reductive stress (SRS: pE- < pH+), overweight, and the leading causes of mortality and morbidity worldwide. Redox/digestion-balanced culinary medicine protocols are absent as healthcare professionals and the people they serve begin to recognize that Maillard abuse disorder is the main obstacle to self-actualization and a long, accomplished, and content energetically ambulatory extended lifespan. A PubMed search revealed no studies exhibiting sixty-four-hour changes in oral-intestinal, extracellular, and intracellular redox status after an all-day Maillard-coated food spree followed by two days of redox/digestion-balanced culinary medicine. The purpose of this single case study is to analyze changes, if any, in oral-intestinal, extracellular, and intracellular redox status after an all-day Maillard-coated binge followed by two days of redox/digestion-balanced culinary medicine and examine the feasibility of more extensive investigations. The participant met inclusion criteria, drank Maillard-rich colas for breakfast, a small pizza, a peanut butter shake for lunch, a double bacon cheeseburger, and a dozen chicken wings for dinner and provided blood and urine samples. The volunteer then underwent redox/digestion-balanced culinary medicine detoxification and provided laboratory samples. TSH, TG/HDL ratio, VLDL/HDL ratio, LDL/HDL ratio, and urine pH+ measured oral-intestinal and extracellular redox status. The neutrophil-to-lymphocyte and platelet-to-lymphocyte ratios assessed intracellular redox status. It took sixty-four hours for the participant’s body and mind to neutralize the toxic manifestations of a day-long binge on Maillard reaction intermediate and end-products, melanoidins, advanced glycation end-products (AGEs), and advanced lipoxidation endproducts-coated and containing foods and beverages. More extensive investigations are needed to increase the Maillard abuse detoxification options. Healthcare professionals and the people they serve increasingly recognize that Maillard abuse is the main obstacle to self-actualization and a long, accomplished, and energetically ambulatory lifespan.","PeriodicalId":173678,"journal":{"name":"Advances in Nutrition & Food Science","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121157396","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":"Feasibility study to implement an interdisciplinary lifestyle and health program for adolescents and the evaluation of the programs benefits for maintaining health.","authors":"Anja Schuster, K. Schwenoha, G. Lirk, E. Ardelt-Gattinger, D. Weghuber, S. Ring-Dimitriou, T. Freudenthaler, Barbara Bogner","doi":"10.33140/anfs.06.02.06","DOIUrl":"https://doi.org/10.33140/anfs.06.02.06","url":null,"abstract":"Objective: The aim of this study was to evaluate the feasibility and benefits of an interdisciplinary lifestyle and health program for adolescents embedded in a school setting for maintaining or improving health. Design: Health parameters, anthropometric measurements and 50 biomedical parameters were assessed. A Physical Fitness Test battery was performed and an eencoded and standardized eating and physical activity behaviour questionnaire was used to assess food preferences, behaviour and self-perception. These data were collected at three timepoints. Participants were split into control and intervention group; the latter received a nutrition and health-based workshop. Analysis was focused on changes observed over time within the control and intervention group. Settings: The study was performed as a feasibility study at one federal Austrian school. Participants: Participants included 42 females and 67 males with an average age of 15 years. Results: Overall, the results demonstrated a positive effect on body fat content and physical activity. A trend towards a benefit on parameters of muscle and fat metabolism was detected. Conclusions: An interdisciplinary life-style program integrated into the school curriculum is suited to have a positive impact on health by enhancing the awareness for healthy nutrition and the importance of physical activity","PeriodicalId":173678,"journal":{"name":"Advances in Nutrition & Food Science","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122680862","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":"Deprivation of Food Increasing Activation of Gene","authors":"","doi":"10.33140/anfs.06.02.07","DOIUrl":"https://doi.org/10.33140/anfs.06.02.07","url":null,"abstract":"Through food we eat DNA every day. The raw material for new DNA comes from food only. The DNA replication is a complex process and many signalling molecules, many enzymes and replication controlling factors ultimately comes from food metabolism only. In this brief review we have described that during fasting metabolic process does not stop and adopted altered pathway while metabolising stored glycogen in liver and muscle. Consuming old stored glycogen from liver and muscles to feed glucose to the brain and synthesizing fresh glycogen benefits other body organs too.","PeriodicalId":173678,"journal":{"name":"Advances in Nutrition & Food Science","volume":"9 6","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133041518","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":"Knowledge, Attitudes and Practices of Pregnant Women in relation to their Diet at the Reference Health Centre of Commune VI (Bamako, Mali)","authors":"","doi":"10.33140/anfs.05.02.01","DOIUrl":"https://doi.org/10.33140/anfs.05.02.01","url":null,"abstract":"Introduction: Worldwide, nearly half of all pregnant women suffer from anaemia; 9.8 million of them suffer from night blindness. In the csréf de la commune VI during 2018, 36% of pregnant women were screened for malnourished and out of 10624 live births 660 children had a low birth weight. That’s why we conducted this study to assess the level of knowledge, attitudes and dietary practices of pregnant women at the Commune VI Reference Health Centre. Materials and methods: This study, which took place at the csréf de la commune VI from 10 December to 09 January 2019, was mixed (qualitative and quantitative). The objective was to assess the level of knowledge, attitudes and practices of pregnant women in relation to their diet. We used reasoned non-probabilistic sampling. The analyse was made on Epi info, the graphics generated by Excel and the writing made on the Word. Results: The results confirmed that 38% of pregnant women do not know what is recommended as food during pregnancy. They did not know in 54% of cases that the ideal weight gain during pregnancy has real impacts on their health and that of their child. A small proportion of women (10%) know that folate is beneficial in early pregnancy. (With regard to physical activity only 4% continued physical exercise during pregnancy. The majority do not seem to know the risks of toxoplasmosis and listeriosis (12 and 4%) respectively. Four out of nine food groups are usually consumed by pregnant women - cereals 94% of the time. Thirty-six percent of women have a low food diversity score. Conclusion: At the end of our study, major efforts must be made in raising awareness to improve the level of knowledge of pregnant women at the csréf de la commune VI.","PeriodicalId":173678,"journal":{"name":"Advances in Nutrition & Food Science","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116861327","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":"Transformation of Major Ginsenosides into Minor Ginsenosides in Ginseng by Pickling in Salted Rice Malt Paste","authors":"","doi":"10.33140/anfr.05.01.04","DOIUrl":"https://doi.org/10.33140/anfr.05.01.04","url":null,"abstract":"Increasing the content of minor ginsenosides in ginseng enhances its pharmaceutical activities. For this study, minor ginsenosides F2 and CK were produced in ginseng by pickling in a salted rice malt paste fermented using Aspergillus kawachii. The A. kawachii excluded β-glucosidase in the culture broth with 125 mU/mL after 16 d cultivation, and hydrolyzed major ginsenoside Rb1 to generate F2 and CK on the pathway Rb1→Rd→F2→CK. Steamed rice was fermented by A. kawachii with 14% NaCl to produce a salted rice malt paste as a pickle bed with 165 mU/mL of β-glucosidase. Fresh 1-year-old and 6-year-old ginseng, which had Rb1 and Rd but which had neither F2 nor CK, were pickled in the salted rice malt paste for 28d. The extract showed production of F2 and CK, and changed the ratio of Rb1, Rd2, F2, and CK in ginseng.","PeriodicalId":173678,"journal":{"name":"Advances in Nutrition & Food Science","volume":"54 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122764885","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":"Consumption of Chicken Products Therein Three Regions of Cameroon: Influencing Factors and Health Risk Perception Associated To the Use of Veterinary\u0000Drugs by Farmers","authors":"","doi":"10.33140/anfs.05.01.03","DOIUrl":"https://doi.org/10.33140/anfs.05.01.03","url":null,"abstract":"The presence of veterinary drugs in poultry products constitutes a potential danger for population health, chicken being one\u0000of the most consumed of these products. To assess consumer’s exposure, data on consumption amounts, factors influencing\u0000consumption and risk perception for consumers constitute the first step. Therefore, there is a need to have data on chicken\u0000consumption, factors influencing and risk perception for consumers. A cross-sectional survey using questionnaires was\u0000used to collect information from 905 households in the Center, Littoral and West regions of Cameroon between August 2017\u0000and April 2018. The results showed that per capita consumption of both chicken and eggs per month were 1.2 kg (14.4 kg/\u0000year) and 0.5 kg (6 kg/year) for the Centre, 0.9 kg (10.8 kg/year) and 0.5 kg (6 kg/year) for the Littoral, 0.8 kg (9.6 kg/year)\u0000and 0.6 kg (7.2 kg/year) for West regions. Chicken and eggs consumption is determined by household incomes, household\u0000member’s number and locality. Only 230 households affirmed to be aware of the usage of chemicals in chicken farming and\u0000220 (95.6%) of them affirmed that chemicals are improper used by farmers. Ninety six households (10.6%) affirmed that\u0000all chicken types present the same risk. Consumption of chicken and eggs is good for the body, but great attention should\u0000be paid in their origins and to the recommendations for the Food Safety and Ins-pection Services on-line materials during\u0000chicken and eggs handling","PeriodicalId":173678,"journal":{"name":"Advances in Nutrition & Food Science","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131299844","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":"Prevalence of Antibiotic-Resistant Bacteria Isolated From Infant Stools Aged Less\u0000Than 2 Years after Antibiotic Therapy Treatment","authors":"","doi":"10.33140/anfs.05.01.02","DOIUrl":"https://doi.org/10.33140/anfs.05.01.02","url":null,"abstract":"65 stool samples were analyzed for insulation, identification and multiresistant bacteria becoming from infant aged less\u0000than two years of the pediatric ward of Khalil Amrane Hospital-Bejaia. The study of antibiotic administration by type,\u0000revealed that amoxicillin was the most commonly administered antibiotic with a rate of (33.33%) followed by gentamicin at\u0000(20.43%) and ampicillin at (17.20%). As well, the distribution of antibiotics administered by family and group revealed the\u0000predominance of B-Lactamines with a percentage of (72.04%) of which the group of penicillins of group A is predominant\u0000(50.54%). The identifications and antibiotic susceptibility tests of the various isolated pathogenic strains were carried out.\u0000From all samples, 35 bacterial isolates were identified by macroscopic, microscopic observations, and physiological and\u0000biochemical tests. According to which it can be seen clearly that the most frequent species isolated was Clostridium perfringens\u0000with 12 (34.28%) isolates. Followed, by Escherichia coli with 11 (31.43%) isolates. Enterobacter sp were represented by 8\u0000(22.86%) isolates. The least frequent species was Staphylococcus aureus with 4 (11.83%) isolates. Furthermore, antibiogram\u0000method showed that all bacteria tested were multiresistant to 1 to 6 antibiotics.","PeriodicalId":173678,"journal":{"name":"Advances in Nutrition & Food Science","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132685311","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":"Genetic Variability and Genotype X Environment Interactions Effect on Grain Iron (Fe) and Zinc (Zn) Concentration in Lentils and Their Characterization under Terai Environments of Nepal","authors":"","doi":"10.33140/anfs.05.01.01","DOIUrl":"https://doi.org/10.33140/anfs.05.01.01","url":null,"abstract":"Billions of peoples are directly affected from the micronutrient malnutrition called hidden hunger affecting one in three\u0000people. Micronutrient Iron (Fe), and zinc (Zn) deficiencies affect large numbers of people worldwide. Iron (Fe) deficiency\u0000leads to maternal mortality, mental damage and lower disease resistant of children. Likely Zinc (Zn) deficiency is responsible\u0000for stunting, lower respiratory tract infections, and malaria and diarrhea disease in human beings. Nepalese lentils are\u0000in fact rich sources of proteins and micronutrients (Fe, Zn) for human health and straws as a valuable animal feed. It has\u0000ability to sequester N and C improves soil nutrient status, which in turn provides sustainable production systems. Twenty five\u0000lentil genotypes were evaluated to analyze genotype × environment interaction for iron and zinc concentration in the grains.\u0000Analysis of variance (ANOVA) indicated that the accessions under study were found varied significantly (P=<0.001) for\u0000both seed Fe and Zn concentrations at all the three locations. Pooled analysis of variance over locations displayed highly\u0000significant (at P=<0.001) differences between genotypes, locations and genotype × location interaction for Zn micronutrient\u0000but insignificant genotype x location interaction was found in Fe micronutrient. Among 25 genotypes, the ranges for seed Fe\u0000concentration were 71.81ppm (ILL-2712)-154.03 ppm (PL-4) (mean 103.34 ppm) at Khajura, 79.89 ppm (ILL-3490)-128.14\u0000ppm (PL-4) (mean 95.43 ppm) at Parwanipur, and 83.92 ppm (ILL-7979) -137.63 ppm (ILL-6819) (mean 103.11ppm) at\u0000Rampur, while the range across all the three locations was 82.53 ppm (ILL-7979) -133.49 ppm (PL-4) (mean 101.04 ppm).\u0000Likely the range for seed Zn concentration was 53.76 ppm (ILL-7723) – 70.15 ppm (ILL-4605) (mean 61.84 ppm) at Khajura,\u0000while the ranges for Parwanipur and Rampur were 54.21 ppm (ILL-7723) -91,94 ppm (ILL-4605) (mean 76.55 ppm) and\u000046.41 ppm (LG-12) – 59.95 ppm (ILL-4605) (mean 54.27 ppm) , respectively. The range across the three environments was\u000054.03 ppm (ILL-7723) – 75.34 ppm (HUL-57) (mean 64.22 ppm). Although both the micronutrients were influenced by\u0000environment, seed Fe was more sensitive to environmental fluctuations in comparison to seed Zn concentration. The G × E\u0000study revealed that it was proved that genotypes Sagun, RL-6 and LG-12 were more stable for seed Fe concentration and\u0000genotypes WBL-77, ILL-7164, RL-11 were found more stable for seed Zn concentration. In the AMMI analysis employing\u0000Gollob’s test, first two PC explained 100% of the G × E variation. PC 1 and PC 2 explained 87.19% and 12.81% of total\u0000G × E interactions for Fe concentration and likely for Zn concentration; PC1 and PC2 explained 70.11% and 29.88%,\u0000respectively. The critical perusal of biplot revealed that Parawnipur locations was found to discriminating power for Fe\u0000concentration while for Zn concentration Khajura location was found to be most discriminative. The critical analysis of\u0000pedigree vi","PeriodicalId":173678,"journal":{"name":"Advances in Nutrition & Food Science","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126961393","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}