American Journal of Food and Nutrition最新文献

{"title":"Assessment of the Nutritional Status and Eating Habits of Pregnant Women in Rural Areas (Case of the City of Man)","authors":"Soro Lêniféré Chantal, Gnanwa Mankambou Jacques, Kouadio Kouakou Kouassi Armand, ANIN-ATCHIBRI ANIN LOUISE","doi":"10.12691/ajfn-10-2-3","DOIUrl":"https://doi.org/10.12691/ajfn-10-2-3","url":null,"abstract":"","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78146090","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":"Nutritional Yeast Ferritin-Iron Complex: A Novel Source of Dietary Iron","authors":"James R. Connor, Erica L. Unger, Ralph L. Keil, J. Flanagan, Stephanie M. Patton, Gabriele R Lubach, Martin M. Schafer, Christopher L Coe","doi":"10.12691/ajfn-9-3-5","DOIUrl":"https://doi.org/10.12691/ajfn-9-3-5","url":null,"abstract":"Iron deficiency anemia (IDA) is the leading nutritional disorder in the world. Iron deficiency (ID) occurs commonly in the US, particularly among children and women and in the elderly. Its impact on quality of life includes decreased cognitive ability and increased fatigue. Thus, there is clearly a need for effective and economical approaches to providing adequate dietary iron. We introduce nutritional yeast ( S. cerevisiae) technologically modified to express human H-ferritin as a potential source of dietary iron. The efficacy of the yeast ferritin complex (YFC) was tested in established rat and monkey models of ID. In the rat model of ID, YFC improved hemoglobin (Hgb), hematocrit (Hct) levels as well as plasma iron and transferrin saturation and liver and spleen iron concentrations. Moreover, the YFC achieved a larger effect on Hgb and Hct with consumption of less iron compared to ferrous sulfate over a similar period. In the monkeys, YFC supplemented diet significantly improved Hgb levels within one month and increased mean corpuscular volume (MCV) by two months. To demonstrate that the Fe in the YFC was utilized by RBCs, we used a labeled isotope approach and found Fe from the ferritin in the monkeys’ RBCs with 5 days of consumption. This is the first attempt to use H-ferritin homopolymer as a nutritional iron source. Previous data from our laboratory and others have established H-ferritin as a significant iron delivery protein to the brain. Thus, H-ferritin appears to have a novel function as an iron delivery protein independent from its cooperation with L-ferritin to form an iron storage protein.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80280976","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":"Current Situation of Mango Bacterial Black Spot Caused by Xanthomonas campestris pv mangiferaeindicae in the Poro and Tchologo Regions in Côte d'Ivoire","authors":"Kassi Koffi Fernand Jean-martial, N’Goran N’Dri Sévérin, Kouamé Koffi Gaston, Tuo Seydou, Dembele Dio Dramane, Camara Brahima, Kouamé Konan Didier, Koné Daouda","doi":"10.12691/ajfn-9-3-4","DOIUrl":"https://doi.org/10.12691/ajfn-9-3-4","url":null,"abstract":"Mango bacterial black spot is an emerging disease in Côte d'Ivoire and the damage caused is becoming more and more significant. This study aims at diagnosing bacterial black spot incidence and severity level in regions of intensive mango production. Surveys were carried out during the vegetative stage of mango trees from July to August 2019 and the fruiting stage from March to April 2020 in 50 orchards in the Poro and Tchologo regions. In each orchard, 5 mango trees regularly dispersed over an area of 0.5 ha were assessed. On each tree, three (3) twigs per cardinal point were selected then the leaves counted and the leaf area covered by bacterial black spot symptoms determined. At fruiting stage, bacterial black spot severity on 40 fruits per selected tree, at the rate of 10 fruits per cardinal point was assessed. Bacterial black spot symptoms were observed in all orchards and the bacterium, Xanthomonas campestris pv. Mangiferaeindicae, was systematically isolated basing on symptoms taken from the leaves and fruits collected. Statistical analysis of the mean incidence and severity per town revealed a variability of 83.2% up to 90% on the leaves and 41.42% up to 55% on the fruits regarding incidence. As for severity, the highest values, 10.58% and 5.23% on leaves and fruits respectively were recorded in the department of Tafiéré. Mango bacterial black spot is found in orchards located in the Poro and Tchologo regions. Incidence and severity are strongly related to the humidity conditions of the production area.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"61 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90345880","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":"Nutritional Evaluation and Phytochemical Screening of Commelina diffusa: An Underutilized Wild Edible Plant of Sri Lanka","authors":"P. S. Peduruhewa, K. Jayathunge, R. Liyanage","doi":"10.12691/AJFN-9-3-2","DOIUrl":"https://doi.org/10.12691/AJFN-9-3-2","url":null,"abstract":"Sri Lanka is blessed with hundreds of wild edible species which are capable of improving healthy dietary patterns of human being. Though, Commelina diffusa (Girapala) is an important wild edible species, its nutritional properties are still unexplored. This study was carried out to determine the proximate composition, microelements and to assess phytochemicals in C. diffusa. Phytochemicals were tested in both qualitative and quantitative manner and in qualitative assessment it has been used different organic solvents including hexane, ethanol, chloroform and water. The proximate nutritional composition including, ash, moisture, crude protein, crude fat and crude fiber were determined using AOAC standards. Microelements were analyzed using Atomic Absorption Spectrophotometric method. Ca was the most abundant mineral element followed by Fe > Cu > Zn which have shown higher values than most of the prominent leafy vegetables in Sri Lanka. Moisture and ash contents were 89.78% and 7.03% of fresh weight, respectively. The corresponding values for crude fat, crude fiber and crude protein were 0.01%, 3.52% and 3.10% respectively in dry weight basis. The result of quantitative phytochemical analysis revealed the presence of bioactive compounds namely, flavonoids (3.37%), alkaloids (5.55%), saponins (2.82%), phenols (7.27%), steroids (0.28%) and tannins (2.94%). In concluding, the results indicate that the tender shoots of C. diffusa contain an appreciable amount of bioactive compounds and microelements.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"23 23-24 1","pages":"106-111"},"PeriodicalIF":0.0,"publicationDate":"2021-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83174564","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 a Nutrition Education Intervention on Fruit and Vegetables Intakes in College Students","authors":"Norah Eid Aljohani","doi":"10.12691/ajfn-9-3-3","DOIUrl":"https://doi.org/10.12691/ajfn-9-3-3","url":null,"abstract":"Background: Fruits and vegetables are necessary elements of a healthy diet to decrease the risk for chronic diseases, however, a Saudi college student’s intake of fruits and vegetables is less than the optimal everyday consumption. Nonetheless, an intervention might be beneficial in changing health behaviors among college students. Aim: The aim of this study was to assess the efficiency of using nutrition educational interventions to enhance Saudi college students’ fruits and vegetables consumption. Methods: Two hundred and thirty-seven participants were recruited in the nutrition educational intervention. Each participant was assigned to one of two groups (control and nutrition education intervention). The intervention group received weekly nutrition classes for 100 minutes focused on fruit and vegetable consumption benefits for 15 weeks. The control group had education classes which were not related to nutrition. Three-day food records were used to evaluate intake of fruits and vegetables twice during the study period and the change was evaluated by paired samples T-Test. Results: Participants did not eat the recommended portions of fruits and vegetables. However, there were significant mean increases in frequency intakes of fruits and vegetables in the education group by 1.08 servings a day. Conclusion: Nutrition education was an effective method to improve the intake of fruits and vegetables as the study finding suggests.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74853636","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":"Production of Processed Cheese Supplemented with Curcumin Nanoemulsion","authors":"M. El-Sayed, T. Shalaby","doi":"10.12691/ajfn-9-3-1","DOIUrl":"https://doi.org/10.12691/ajfn-9-3-1","url":null,"abstract":"In this study, curcumin nanoemulsion (CR-NE) was used in the preparation of processed cheese as a functional and healthy ingredient. Curcumin nanoemulsion showed higher antibacterial activity against Staphylococcus aureus, Clostridium sporogenes, Escherichia coli, Klebsiella pneumoniae and Pseudomonas marginalis strains. Curcumin nanoemulsion was added to processed cheese formula by ratio 2.5% and 5% (T1 and T2) to reach a final concentration of 25 mg and 50 mg of nanocurcumin/kg processed cheese, respectively, and physicochemical, textural, microstructure, and organoleptic properties were tested. The results showed that the addition of CR-NE improved the physicochemical, microstructure, and textural properties of processed cheese during cold storage at 4°C for 60 days. Curcumin nanoemulsion decreased the loss of moisture during storage. The hardness of cheese containing CR-NE was slightly changed during storage compared with control samples. The T1 samples recorded the best sensory evaluation scores compared with T2 samples. No significant differences were found in acceptability between T1 samples and control samples during storage. The T1 processed cheese samples obtained represent high quality and healthy product that adds value to the dairy sector.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78340160","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":"Assessment of Anthropometric Indices and Micronutrient Status of Children under Five in Orphanages of Kaduna Metropolis","authors":"Umar A.T, Anigo K.M, Nwajagu I.U, Okoye N.G, Kahu J.C, Hassan S.M","doi":"10.12691/AJFN-9-2-5","DOIUrl":"https://doi.org/10.12691/AJFN-9-2-5","url":null,"abstract":"Children who are orphaned are faced with an increasing risk of malnutrition, which is attributed from poor feeding practices, inadequate food supply, utilization coupled with limited access to treatment facilities. In this study, the Anthropometric indices and Micronutrient status of children under five in orphanages of Kaduna metropolis, was assessed. Some standard methods were used for the sampling, anthropometric measurements and micronutrient analysis. Results revealed that the demographic characteristics of the orphan children were mostly aged between 13 to 24 months (37.93%) with the female (52.87%) and the male (47.13%). Anthropometric measurements of the children in the orphanages revealed mean z scores for Weight for Height (WHZ/Acute Malnutrition) as -1.74±1.84, -2.59±1.65 for Weight for Age (WAZ/Underweight) and -2.32±2.23 for Height for Age (HAZ/Stunting). Prevalence of Severe Acute Malnutrition among the orphans was (36%), Severe Underweight (36.1%) and severely stunted (44.8%). Micronutrient status of the under five orphan children indicate mean concentrations of Vitamin A (26.88ug/l ± 66.54), Iron (21.78ug/l ± 12.85) and Zinc (62.65 ± 29.25 ug/dl). The orphans’ micronutrient status and anthropometric indices showed significant association between the Iron and Vitamin A concentrations, WHZ and WAZ (r = 0.681) and between WAZ and HAZ (r = 0.467). The outcome of this research will contribute to improving the nutritional status and address micronutrient deficiencies among orphans in orphanages of Kaduna Metropolis.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"49 1","pages":"87-95"},"PeriodicalIF":0.0,"publicationDate":"2021-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84087817","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":"Blood Biochemical Parameters Exploration in Broilers and Local Chickens in Korhogo, Côte d’Ivoire","authors":"B. Kokoré, N. Bléyéré, S. Kamagaté, P. A. Yapo","doi":"10.12691/AJFN-9-2-4","DOIUrl":"https://doi.org/10.12691/AJFN-9-2-4","url":null,"abstract":"Serum biochemical profile provides valuable information about health and immune status of animals. These biochemical parameters values are influenced by species, age, sex, season, geographic region, nutrition and physiological conditions. The aim of the work is to explore the blood biochemical parameters of broilers and local chickens for consumption in the city of Korhogo. To do this, a venous blood sample was taken from 64 chickens, including 32 local chickens and 32 broiler seemingly healthy chickens for the biochemical tests. The mean values of glucose and phosphorus are within the international reference ranges. In contrast, total protein was higher and uric acid and calcium were below these ranges for both groups of chickens. ASAT (Aspartate aminotransferase) levels were significantly higher in females of local chickens than in males. In contrast, uric acid and phosphorus levels were higher in males than in females in both groups of chicken. Hypocalcemia was observed in all local chickens. Some parameters are within the reference ranges and others are not. They are generally higher in broilers than in local chickens.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"4 1","pages":"82-86"},"PeriodicalIF":0.0,"publicationDate":"2021-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75720972","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":"New Low Glycemic U.S. Rice, Its Nutritional Profile, Cooking, and Grain Quality","authors":"Herry S. Utomo, I. Wenefrida, B. Butcher","doi":"10.12691/AJFN-9-2-3","DOIUrl":"https://doi.org/10.12691/AJFN-9-2-3","url":null,"abstract":"","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"31 1","pages":"76-81"},"PeriodicalIF":0.0,"publicationDate":"2021-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77660336","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":"Determination of the Flavoring Components in Vitex doniana Fruit Following Hydrodistillation Extraction","authors":"I. Chinyere, Iyasele U. Julius, Samuel Ehiabhi Okhale","doi":"10.12691/AJFN-9-2-2","DOIUrl":"https://doi.org/10.12691/AJFN-9-2-2","url":null,"abstract":"In traditional medicine and aromatherapy, use of essential oils and their flavor compounds have been known for the management of various human diseases. The flavor structures of black plum (Vitex doniana) sweet fruit are unavailable though widely eaten by natives. Therefore, this research is aimed at using spectroscopic techniques to identify the chemical structure of the specific flavor in the syrup responsible for its unique aroma and taste. Hydrodistillation (HD) in a Clevenger-type apparatus and GC-MS (HD-GC-MS) were used to extract the essential oil and analyse the volatile compounds (VOCs) respectively from Vitex doniana sweet fruit. 24 different volatile compounds (VOCs) were identified and grouped into eight classes of organic compounds comprising of 6 terpenes, 5 carboxylic acids, 3 ethers, 2 alcohols, 2 ketones, 2 lactones, 2 aldehydes and 2 esters. It is noteworthy that GC-MS following hydrodistillation offers invaluable information about the aroma components of the fruit, because fingerprints of volatile compounds profiles using novel extraction methods are currently highly valued due to its importance to sensory properties of foodstuffs. Therefore, characterization of the aroma compounds as markers in putrefied and fresh fruits and their products are of great importance as a quality control parameter. The sugars were then identified using a combination of 1D 1H NMR and GC-MS. Characterization of the specific sugars in black plum fruit was done using GC-MS spectroscopic techniques via derivatization. This method converts the sugars in the sample to the respective trimethylsilyl-derivatives of the sugars, which are thermally stable, volatile and amenable for GC-MS analysis. The sugars identified are Alpha.-D-Glucopyranose, Glucopyranose, D-Glucose, d-(+)-Xylose, 2-Deoxy-pentose, Glucofuranoside, beta.-D-Galactopyranoside, D-Fructose, alpha.-DL-Arabinofuranoside, alpha.-DL-Lyxofuranoside, Ribitol, 2-Keto-d-gluconic acid, D-Xylofuranose and alpha.-D-Galactopyranose as obtained from their raw area percentage based on the total ion current. In conclusion, derivatization along with the coupling of GC with MS allows invaluable information about the composition and structure of sugars.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"63 1","pages":"69-75"},"PeriodicalIF":0.0,"publicationDate":"2021-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86868704","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}