A critical review on phytochemical profile and health promoting effects of mung bean (Vigna radiata)
Publication date: Available online 14 December 2017 Source:Food Science and Human Wellness Author(s): Kumar Ganesan, Baojun Xu The seeds and sprouts of mung bean are very common cruise in Asia. Evidence showed that bioactive compounds in mung bean have emerged as an increasing scientific interest due to their role in the prevention of degenerative diseases. All data of in vitro, in vivo and clinical studies of mung bean and its impact on human health were collected from a library database and electronic search. Botanical, phytochemical and pharmacological information was gathered and orchestrated. Remarkable studies ha...
Source: Food Science and Human Wellness - December 14, 2017 Category: Food Science Source Type: research
Optimization of a fermented pumpkin-based beverage to improve Lactobacillus mali survival and α-glucosidase inhibitory activity: A response surface methodology approach
Publication date: Available online 26 November 2017 Source:Food Science and Human Wellness Author(s): W.Y. Koh, U. Uthumporn, A. Rosma, R. Irfan, Y.H. Park The aim of this research was to develop an optimum fermentation and composition model for a new fermented pumpkin-based beverage with high probiotic survival and α-glucosidase inhibitory activity. Relationship between fermentation temperature, inoculum and ingredient concentration with response variables (fermentation time at the fermentation endpoint pH 4.5, survival rate of Lactobacillus mali K8 in pumpkin-based beverage treated with simulated gastrointestinal...
Source: Food Science and Human Wellness - December 5, 2017 Category: Food Science Source Type: research
A synthetic biological secondary metabolite, Lycogen ™, produced and extracted from Rhodobacter sphaeroides WL-APD911 in an optimizatioal scale-up strategy
Publication date: Available online 11 November 2017 Source:Food Science and Human Wellness Author(s): Cheng-Chin Wang, Shi-Ying Huang, Shu-Hung Huang, Zhi-Hong Wen, Jyun-Ying Huang, Wen-Sheng Liu, Hui-Min David Wang The optimization of fermentation medium is important for synthetic biological secondary metabolite productions. The effect of rotation speed, inoculum amount, and medium supplements on the cell growth and Lycogen™ secretion of photobacterium Rhodobacter sphaeroides WL-APD911 was evaluated. The results reveal that a higher rotational speed exhibit a higher cell density, and the increasing in the amoun...
Source: Food Science and Human Wellness - November 11, 2017 Category: Food Science Source Type: research
Establishment of probabilistic model for Salmonella Enteritidis growth and inactivation under acid and osmotic pressure
Publication date: Available online 31 October 2017 Source:Food Science and Human Wellness Author(s): Yujiao Shi, Hong Liu, Baozhang Luo, Yangtai Liu, Siyuan Yue, Qing Liu, Qingli Dong The growth and survival characteristic of Salmonella Enteritidis under acidic and osmotic conditions were studied. Meanwhile, a probabilistic model based on the theory of cell division and mortality was established to predict the growth or inactivation of S. Enteritidis. The experimental results demonstrated that the growth curves of planktonic and detached cells showed a significant difference (p< 0.05) under four conditions,...
Source: Food Science and Human Wellness - November 1, 2017 Category: Food Science Source Type: research
Therapeutic molecules for multiple human diseases identified from pigeon pea (Cajanus cajan L. Millsp.) through GC –MS and molecular docking
Publication date: Available online 27 September 2017 Source:Food Science and Human Wellness Author(s): Deepu Mathew, John Lidiya P., Manila T.M., Divyasree P., Rajan Sandhya V.T.K. Molecular mechanism behind the therapeutic potential of pigeon pea over the human diseases such as rheumatoid arthritis, breast cancer, type II diabetes, malaria, measles and sickle cell disease were revealed through docking of GC-MS identified phyto-compound ligands with candidate disease proteins. Of the 242 ligands, three dimensional structures of 47 compounds had to be drawn using ChemSketch and the remaining structures were retrieved...
Source: Food Science and Human Wellness - September 28, 2017 Category: Food Science Source Type: research
Comparison of chicoric acid, and its metabolites caffeic acid and caftaric acid: In vitro protection of biological macromolecules and inflammatory responses in BV2 microglial cells
This study provides scientific basis for the application of CA and its metabolites as nutrition and natural antioxidants. Graphical abstract (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - September 24, 2017 Category: Food Science Source Type: research
Effects of Soursop flowers (Annona muricata L.) extract on chemical changes of refined palm olein stored at frying temperature
In this study, the antioxidant activity of soursop flowers extract in delaying palm olein oxidation at frying temperature was assessed. The oil was supplemented with the extract at concentrations 200–1800ppm, and stored in the oven at 180°C for 6days (4hours heating per day). Palm olein containing butylated hydroxytoluene (BHT) served as positive control while the same oil without antioxidant (Control) served as negative one, in order to monitor changes in oils. After each two heating days, oil samples were collected, and their chemical indexes were determined. Peroxide, para-anisidine, TOTOX, thiobarbituric acid and io...
Source: Food Science and Human Wellness - September 23, 2017 Category: Food Science Source Type: research
Terminalia arjuna: A Novel Natural Preservative for Improved Lipid Oxidative Stability and Storage Quality of Muscle Foods
Publication date: Available online 18 August 2017 Source:Food Science and Human Wellness Author(s): Insha Kousar Kalem, Z.F. Bhat, Sunil Kumar, Ajay Desai The study was conducted to explore the possibility of utilization of Terminalia arjuna as a novel natural preservative in meat products by using chevon sausages as a model system. Chevon sausages were prepared by incorporating different levels of T. arjuna viz. T1 (0.25%), T2 (0.50%) and T3 (0.75%) and were assessed for various lipid oxidative stability and storage quality parameters under refrigerated (4±1°C) conditions. T. arjuna showed a significant (P<...
Source: Food Science and Human Wellness - August 19, 2017 Category: Food Science Source Type: research
Interaction between diet composition and gut microbiota and its impact on gastrointestinal tract health
Publication date: Available online 8 August 2017 Source:Food Science and Human Wellness Author(s): Muhammad Shahid Riaz Rajoka, Junling Shi, Hafiza Mahreen Mehwish, Jing Zhu, Qi Li, Dongyan Shao, Qingsheng Huang, Hui Yang A substantial amount of emerging research is indicating that the gut microbiota has a significant impact on human health. Alterations of gut microbiota have clear consequences on intestinal homeostasis, physiology, gut microbiome, immune system and host metabolic pathways. Diet composition plays an important role in the control of gut microbial populations and, thus, in the prevention, managemen...
Source: Food Science and Human Wellness - August 9, 2017 Category: Food Science Source Type: research
Prevalence and Methodologies for Detection, Characterization and Subtyping of Listeria monocytogenes and L. ivanovii in Foods and Environmental Sources
Publication date: Available online 8 August 2017 Source:Food Science and Human Wellness Author(s): Jin-Qiang Chen, Patrick Regan, Pongpan Laksanalamai, Stephanie Healey, Zonglin Hu Listeria monocytogenes, one of the most important foodborne pathogens, can cause listeriosis, a lethal disease for humans. L. ivanovii, which is closely related to L. monocytogenes, is also widely distributed in nature and infects mainly warm-blooded ruminants, causing economic loss. Thus, there are high priority needs for methodologies for rapid, specific, cost-effective and accurate detection, characterization and subtyping of L. monocy...
Source: Food Science and Human Wellness - August 9, 2017 Category: Food Science Source Type: research
Evaluation of antioxidant and anti-hypercholesterolemic potential of Vitis vinifera leaves
Conclusion It can be concluded that anti-hypercholesterolemic efficacy of Vitis vinifera might be due to presence of active phytoconstituents or its antioxidant efficacy. (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - August 2, 2017 Category: Food Science Source Type: research
Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC-MS detection
Publication date: Available online 14 July 2017 Source:Food Science and Human Wellness Author(s): Hui Gong, Zhijia Shi, Zhen Yang, Xiaoling Qiao Flavor profiles of Chinese spicy beef in cooking process were comparatively analyzed by electronic nose, gas chromatography–mass spectrometry (GC-MS) with thermal desorption system (TDS) compared with solid-phase micro-extraction (SPME) in the present study. A total of 82 volatile compounds were identified and 3-methyl-butanal, pentanal, hexanal, ρ-xylene, heptanal, limonene, terpinene, octanal, linalool, 4-terpinenol, α-terpineol and (E)-anethole were the characteristic...
Source: Food Science and Human Wellness - July 15, 2017 Category: Food Science Source Type: research
Chlorogenic acid complex (CGA7), standardized extract from green coffee beans exerts anticancer effects against cultured human colon cancer HCT-116 cells
Publication date: Available online 21 June 2017 Source:Food Science and Human Wellness Author(s): K. Gouthamchandra, H.V. Sudeep, B.J. Venkatesh, K. Shyam Prasad Coffee is commonly consumed beverage in the world and it has been suggested to have beneficial effect. Chlorogenic acids (CGAs) are main ingredient of coffee beans which has been extensively used in nutraceuticals and medicine. Recently, various therapeutic effects of chlorogenic acids have been investigated. However, there are limited studies to investigate its anticancer properties. In the present study, we have used chlorogenic acid complex (CGA7) a decaf...
Source: Food Science and Human Wellness - June 30, 2017 Category: Food Science Source Type: research
Chlorogenic acid complex (CGA 7), standardized extract from green coffee beans exerts anticancer effects against cultured Human colon cancer HCT-116 cells
Publication date: Available online 21 June 2017 Source:Food Science and Human Wellness Author(s): K. Gouthamchandra, H.V. Sudeep, B.J. Venkatesh, K. Shyam Prasad Coffee is commonly consumed beverage in the world and it has been suggested to beneficial effect. Chlorogenic acids (CGAs) are main ingredient of coffee beans which has been extensively used in nutraceuticals and medicine. Recently, various therapeutic effects of chlorogenic acids have been investigated. However, there are limited studies to investigate its anticancer properties. In the present study, we have used chlorogenic acid complex (CGA7) a decaffeina...
Source: Food Science and Human Wellness - June 21, 2017 Category: Food Science Source Type: research
Extraordinary tunable dynamic range of electrochemical aptasensor for accurate detection of ochratoxin A in food samples
We report the design of a sensitive, electrochemical aptasensor for detection of ochratoxin A (OTA) with an extraordinary tunable dynamic sensing range. This electrochemical aptasensor is constructed based on the target induced aptamer-folding detection mechanism and the recognition between OTA and its aptamers results in the conformational change of the aptamer probe and thus signal changes for measurement. The dynamic sensing range of the electrochemical aptasensor is successfully tuned by introduction of free assistant aptamer probes in the sensing system. Our electrochemical aptasensor shows an extraordinary dynamic se...
Source: Food Science and Human Wellness - June 20, 2017 Category: Food Science Source Type: research
