World Journal of Food Science and Technology最新文献_第4页

Study of Acute Toxicity and the Effect of the Aqueous Extract of a Formulation of Three Edibles Mushrooms on Oxidative Stress Induced in Rats 三种食用菌制剂水提物急性毒性及对大鼠氧化应激的影响研究

World Journal of Food Science and Technology Pub Date : 2019-05-15 DOI: 10.11648/J.WJFST.20190301.12

E. O. C. Blanche, K. T. C. Valère, M. Judith, P. Anatole

{"title":"Study of Acute Toxicity and the Effect of the Aqueous Extract of a Formulation of Three Edibles Mushrooms on Oxidative Stress Induced in Rats","authors":"E. O. C. Blanche, K. T. C. Valère, M. Judith, P. Anatole","doi":"10.11648/J.WJFST.20190301.12","DOIUrl":"https://doi.org/10.11648/J.WJFST.20190301.12","url":null,"abstract":"Edible mushrooms, especially Pleurotus spp. contain a wide variety of biomolecules that can play a protective role against oxidative damage. We investigate the effect of formulation of the aqueous extract of three edibles mushrooms commonly consumed in Cameroon on oxidative stress induced in rats induced by lead acetate: Pleurotus pulmonarius, Pleurotus floridanus and Pleurotus sajor-caju. The formulation made of the three species (1w:1w:1w) were dissolved in distilled water for acute toxicity (at 2000 mg/kg of bw) and protective effect (at 400 mg/kg of bw for 21 days) against oxidative stress induced in vivo with lead acetate (35 mg/kg of bw for 3 days). Several parameters were investigated in the serum and organs homogenous such as lipid profile, hepatic and oxidative stress markers. No particular sign of toxicity of the extract were revealed. After lead administration, significant increases were found in serum transaminases activity, creatinine, and lipid profile associated with a decrease of serum protein content and High Density Lipoprotein. In addition, significant increase in lipid peroxidation expressed as the concentration of malondialdehyde (MDA) and decreased level of reduced glutathione (GSH), superoxide dismutase (SOD) and catalase (CAT) activities in serum, liver and kidney showed oxidative stress due to lead exposure. The pre-treatment with aqueous extract of the mushroom’s formulation showed protective effects against lead induced hepato-renal damage by improving antioxidant parameters, as well as ascorbic acid used as a reference. In conclusion, these mushrooms may be used as a natural source of antioxidants for food supplements against oxidative stress.","PeriodicalId":319691,"journal":{"name":"World Journal of Food Science and Technology","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129935297","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

Risk Assessment of Polycyclic Aromatic Hydrocarbons Concentration in Cold Smoked Mullet Fish (Mugil cephalus) 冷烟熏鲻鱼体内多环芳烃含量的风险评估

World Journal of Food Science and Technology Pub Date : 2019-04-22 DOI: 10.11648/J.WJFST.20190301.11

N. Hafiz, A. Mahmoud, S. Ibrahim, H. R. Mohamed, Adel A El-Lahamy

{"title":"Risk Assessment of Polycyclic Aromatic Hydrocarbons Concentration in Cold Smoked Mullet Fish (Mugil cephalus)","authors":"N. Hafiz, A. Mahmoud, S. Ibrahim, H. R. Mohamed, Adel A El-Lahamy","doi":"10.11648/J.WJFST.20190301.11","DOIUrl":"https://doi.org/10.11648/J.WJFST.20190301.11","url":null,"abstract":"The purpose of this work was to determine the concentration and risk assessment of Polycyclic Aromatic Hydrocarbons (PAHs) in cold-smoked mullet fish samples which were pre-frozen at -18°C for 6 months. Fish samples were obtained from two fish farms; A (Al-Batts drain) and B (El-Wadi drain), El-Fayoum governorate, Egypt. 16 components of PAHs concentration were determined by GC-MS. Results showed that the total concentration of PAHs recorded16.2 and 7.4 ppb sample of A- and B-smoked mullet fish products, respectively. Also, levels of Benzo [a] Pyrene (B {a} P) equivalent were 0.0378 and 0.029 ppb in A and B-products, respectively. Besides, content of Low molecular weight (LMW) components was higher in A-smoked mullet product than medium MW and vice versa in case B-smoked product however, high MW was not detected in products. In conclusion, PAHs concentration in smoked products processed from pre-frozen mullet samples for 6 months at -18°C are considered a minimally contaminated (16.2 ppb) for A-smoked product and not contaminated (7.4 ppb) for B-smoked product compared with recommended levels. In addition to the component of Benzo [a] Pyrene (B {a} P) was not detectable in all smoked fish products.","PeriodicalId":319691,"journal":{"name":"World Journal of Food Science and Technology","volume":"77 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124992872","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: 2

Developing a Rapid DNA-based Method for Detecting Soy Content in Foods 建立一种基于dna的快速检测食品中大豆含量的方法

World Journal of Food Science and Technology Pub Date : 1900-01-01 DOI: 10.11648/j.wjfst.20210504.15

A. Klupács, K. Takács, Erika E. Szabo

引用次数: 0

Effect of Plant Hormones for Micro Propagation on Improved and Landrace Yam Varieties (Dioscorea species) Via Nodal Culture 植物激素对山药良种和地方品种(薯蓣属)节培养微繁的影响

World Journal of Food Science and Technology Pub Date : 1900-01-01 DOI: 10.11648/j.wjfst.20220601.12

Berihu Mengs

引用次数: 0

Quality Characteristics of Soy-akamu Powder Formulated from Sorghum and Sprouted Soybean Flour Blends for Complementary Feeding 高粱与豆芽粉混合配制的补饲大豆粉的品质特性

World Journal of Food Science and Technology Pub Date : 1900-01-01 DOI: 10.11648/J.WJFST.20190304.12

Okwunodulu Nwazulu Innocent, Eze Nkechinyere Lucy, Ndife Joel, U. Anthony

{"title":"Quality Characteristics of Soy-akamu Powder Formulated from Sorghum and Sprouted Soybean Flour Blends for Complementary Feeding","authors":"Okwunodulu Nwazulu Innocent, Eze Nkechinyere Lucy, Ndife Joel, U. Anthony","doi":"10.11648/J.WJFST.20190304.12","DOIUrl":"https://doi.org/10.11648/J.WJFST.20190304.12","url":null,"abstract":"Soy-akamu is nutritionally poor hence the improvement by formulating with sprouted soybean to fortify and restore protein and other nutrients lost during processing to prevent hidden hunger. Sprouted soybean obtained from hand dehulled 12h tap water steeped sorted soybean, 72h sprouted and 20min boiled in 0.05% sodium bicarbonate solution was milled with 72h steeped, drained and washed cleaned sorghum seeds according to75: 25, 50: 50 and 25: 75 sorghum; sprouted soybean blends. Blended pasts were sieved and dewatered separately with double layered calico cloth to obtain the pastes. Proximate results showed increase in dried matter content (85.94 to 86.68%) with increase in soybean paste inclusion, moisture content decreased (14.06 to 13.32%) protein increased (5.11 to 39.96%), fat increased (1.51 to 11.21%), fiber increased (1.41 to 4.82%), ash increased (0.46 to 4.61%), carbohydrate decreased (77.44 to 26.07%) and energy increased (335.26 to 364.99Kcal). Bulk density increased (0.33%to 0.66g/ml), viscosity decreased (117.02 to 84µPas), swelling power increased (22.83 to 30.04), gelatinization temperature decreased (66.00 to 45°C) and gelatinization time increased (0.35 to 0.37sec). Gruel from 100% sorghum scored the highest acceptability. Sprouted soybean blending showed an improvement in the nutrients content of soy-akamu and decrease in acceptability beyond 25% inclusion.","PeriodicalId":319691,"journal":{"name":"World Journal of Food Science and Technology","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132585829","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: 7

Development of Flaxseed Fortified Synbiotic Flavoured Dahi (Yoghurt) Using Response Surface Methodology 应用响应面法开发亚麻籽强化合成风味酸奶

World Journal of Food Science and Technology Pub Date : 1900-01-01 DOI: 10.11648/j.wjfst.20210504.16

M. Tiwari, Dinesh Chandra Rai, Dev Bukhsh Singh, D. Rai

引用次数: 0

Response of Nitrogen Fertilizer Rate on Yield and Yield Components of Malt Barley (Hordeum vulgare L.) Varieties at Arsi Zone, Ethiopia 施氮量对大麦产量及产量构成的响应在阿尔西区，埃塞俄比亚的变种

World Journal of Food Science and Technology Pub Date : 1900-01-01 DOI: 10.11648/j.wjfst.20210503.13

Fasil Shimels, Demelash Kefale

{"title":"Response of Nitrogen Fertilizer Rate on Yield and Yield Components of Malt Barley (Hordeum vulgare L.) Varieties at Arsi Zone, Ethiopia","authors":"Fasil Shimels, Demelash Kefale","doi":"10.11648/j.wjfst.20210503.13","DOIUrl":"https://doi.org/10.11648/j.wjfst.20210503.13","url":null,"abstract":"Identifying optimum nitrogen fertilizer rate for barley production especially malt barley is an important agronomic parameter for increment of yield and yield components. Thus the experiment was conducted during 2018/19 cropping season with an objective of evaluating the response of nitrogen fertilizer rate on growth, yield and yield components of malt barley varieties at West Arsi, Ethiopia. A factorial combination of five nitrogen levels (11.5, 23, 34.5, 46 and 57.5 kg N ha -1 ) and three malt barley varieties (Holker, Ibon and Fanaka) was laid down in a split plot arrangement nitrogen as main plot and varieties as subplot with in three replication. Malt barley yield and yield components were considered as experimental variable. Thus the result reveal that grain yield of malt barley was highly significant effect by interaction of nitrogen and varieties. While, days to heading, days to maturity, plant height, number of productive tillers, straw yield and number of grain per spike were significantly affected by both factors. Higher (2.75 t ha -1 ) grain yield was recorded from the combination of Ibon variety with 57.5 kg N ha -1 . Therefore from this research study it can be conclude that, fertilization of 57.5 kg/ha N fertilizer rate for Ibon variety was found to be better in terms of both agronomic performance and economic feasibility for malt barley production in the study area and similar agro ecology.","PeriodicalId":319691,"journal":{"name":"World Journal of Food Science and Technology","volume":"214 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123294760","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

Effect of Heating on, Lactobacillus Fermentation and Enzyme Treatment on the Content of Phytic Acid in Kernels of Adansonia digitata and Sclerocarya birrea 加热、乳酸菌发酵和酶处理对水杨花和核桃中植酸含量的影响

World Journal of Food Science and Technology Pub Date : 1900-01-01 DOI: 10.11648/j.wjfst.20210504.17

Telma Dos Anjos Levi Jamisse Magaia, J. Da Cruz Francisco

引用次数: 0

Preliminary Evidence of Efficacy for Policol^® One Cholesterol Lowering Effect from Week 4, Adapted to the Upcoming Restrictions for Monacolins in Food in the EU 从第4周开始，Policol®One降胆固醇效果的初步证据，适应欧盟即将出台的食品中莫那可林类药物的限制

World Journal of Food Science and Technology Pub Date : 1900-01-01 DOI: 10.11648/j.wjfst.20220601.11

Llabrés Josep Manuel, Muñoz Pastor Nuria

引用次数: 0

Determination of Glucose Concentration by Fermentation Process of Cassava Peels Via Sonication 超声法测定木薯皮发酵过程中葡萄糖浓度

World Journal of Food Science and Technology Pub Date : 1900-01-01 DOI: 10.11648/j.wjfst.20210504.14

Ansa Esther Okon, O. Chidi, Ibezim-Ezeani Millicent Uzoamaka, Mgbemena Mary-Ann Nkoli

引用次数: 0