Effects of soaking process on arsenic and other mineral elements in brown rice
Publication date: Available online 17 January 2020Source: Food Science and Human WellnessAuthor(s): Fan Zhang, Fengying Gu, Huili Yan, Zhenyan He, Bolun Wang, Hao Liu, Tingting Yang, Feng WangABSTRACTOne of the main food crops in the world, rice can accumulate high levels of arsenic from flooded paddy soils, which seriously threatens human health. Soaking, a common processing method for brown rice products, especially for brown rice noodles, was investigated in this study. Japonica rice (Dao Hua Xiang No. 2) and Indica rice (Ye Xiang You No. 3) were selected for studying the effects of soaking on arsenic concentrations, sp...
Source: Food Science and Human Wellness - January 17, 2020 Category: Food Science Source Type: research
Dietary Peptides in Aging: Evidence and Prospects
Publication date: Available online 7 January 2020Source: Food Science and Human WellnessAuthor(s): Khushwant S. Bhullar, Jianping WuAbstractWith improvements in healthcare and lifestyle, the proportion of the aging population is rising steadily across the world. Many physiological functions are altered during aging and resemble those occurring in disease conditions involving metabolic and mitochondrial disturbances. Thus, there is an urge to better develop dietary or medicinal interventions targeting the mechanisms underlying aging and aging-related diseases. Many reports indicate that in geroscience, dietary interventions...
Source: Food Science and Human Wellness - January 8, 2020 Category: Food Science Source Type: research
Isolation, purification, structural characteristic and antioxidative property of polysaccharides from A. cepa L. var. agrogatum Don
Publication date: Available online 27 December 2019Source: Food Science and Human WellnessAuthor(s): Hongcheng Liu, Hongxiu Fan, Jing Zhang, Shanshan Zhang, Wenting Zhao, Tingting Liu, Dawei WangAbstractAllium cepa L. var. agrogatum Don (ALAP) is commonly consumed in China as well as other regions and has various beneficial health effects. A novel acidic polysaccharide (named ALAP-21) was obtained from ALAP by ultrasonic and microwave-assisted extraction and purification using DEAE-52 anion exchange and Sephadex G-100 columns. The monosaccharide composition, structural and antioxidative properties of ALAP-21 were investiga...
Source: Food Science and Human Wellness - December 29, 2019 Category: Food Science Source Type: research
Wolfberry extracts inhibit Aβ1-42 aggregation and rescue memory loss of AD drosophila
This study is to investigate the potential of wolfberry water extracts for the treatment of Alzheimer’s disease (AD) and the relationship between their anti-AD property and the geographic locations in China. Total extracts of all wolfberry samples showed the potent to decrease self-induced Aβ1-42 aggregation and Cu2+-induced Aβ1-42 aggregation and the antioxidant capacity as well as the bioactivity for binding bio-metal. A transgenic drosophila model assay revealed that TE of S1 and S6 (S1-TE and S6-TE) at 100 µg/mL demonstrated the potent rescue effect on memory loss compared to the positive control memantine at 20...
Source: Food Science and Human Wellness - December 29, 2019 Category: Food Science Source Type: research
Health Aspects of Peanuts as an Outcome of Its Chemical Composition
Publication date: Available online 27 December 2019Source: Food Science and Human WellnessAuthor(s): Rabiatu Bonku, Jianmei YuAbstractPeanut is an energy dense food item and it contains a substantial amount of fat, proteins, carbohydrate, both fat soluble and water soluble vitamins, minerals and phytochemicals. Peanuts are consumed worldwide due to its high nutritional value and pleasant or unique flavor after roasting or boiling. The lipid, protein and carbohydrate not only provide energy, but also provide essential nutrients for normal body functions such as body fat and muscle buildup. Vitamins are needed for normal cel...
Source: Food Science and Human Wellness - December 29, 2019 Category: Food Science Source Type: research
Impact of particle size of pulverized citrus peel tissue on changes in antioxidant properties of digested fluids during simulated in vitro digestion
Publication date: Available online 26 December 2019Source: Food Science and Human WellnessAuthor(s): Yidi Cai, Wei Qin, Sunantha Ketnawa, Yukiharu OgawaAbstractTo examine the effect of mechanical processing for plant-based materials on antioxidant properties during digestion, relationships between the size of pulverized plant tissue and changes in antioxidant activities during simulated in vitro digestion were investigated. The citrus peel tissue was pulverized and classified into four powder fractions followed their particle size distributions as 125 − 180 μm, 180 − 355 μm, 355 − 500 μm and 500...
Source: Food Science and Human Wellness - December 27, 2019 Category: Food Science Source Type: research
Retraction notice to “Linking gut microbiota to aging process: A new target for anti-aging” [Food Sci. Hum. Wellness 7 (2) (2018) 111–119]
Publication date: December 2019Source: Food Science and Human Wellness, Volume 8, Issue 4Author(s): Maoyang Lu, Zhao Wang (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - December 25, 2019 Category: Food Science Source Type: research
Interaction mechanism of egg white- derived ACE inhibitory peptide TNGIIR with ACE and its effect on the expression of ACE and AT1 receptor
Publication date: Available online 24 December 2019Source: Food Science and Human WellnessAuthor(s): Zhipeng Yu, Hui Guo, David Shiuan, Chensi Xia, Wenzhu Zhao, Long Ding, Fuping Zheng, Jingbo LiuAbstractThe egg white-derived hexapeptide TNGIIR inhibits angiotensin-converting enzyme (ACE) activity in vitro. In this work, molecular docking revealed that TNGIIR established hydrogen bonds with the S1 (Ala 354), S2 (Gln 281, His 513, Tyr 520 and Lys 511) and S1’ (Glu 162) pockets of ACE. In addition, the potential antihypertensive effect of the oral administration of TNGIIR in spontaneously hypertensive rats (SHR) was invest...
Source: Food Science and Human Wellness - December 24, 2019 Category: Food Science Source Type: research
Advances in the detection of virulence genes of Staphylococcus aureus originate from food
Publication date: Available online 12 December 2019Source: Food Science and Human WellnessAuthor(s): Yingying Zhao, Dandan Xia, Panpan Ma, Xiaofeng Gao, Wenyi Kang, Jinfeng WeiAbstractHuman health is threatened by foodborne illness and Staphylococcus aureus is a common foodborne pathogenic bacteria. It can cause food poisoning when we are infected, therefore, it is necessary to detect pathogenic bacteria. The virulence genes and detection methods of S. aureus are summarized from literatures. Traditional detection methods are simple but need bacteria enrichment and to prolong detection time. Immunological technology has hig...
Source: Food Science and Human Wellness - December 13, 2019 Category: Food Science Source Type: research
The interaction of nanostructured antimicrobials with biological systems: cellular uptake, trafficking and potential toxicity
Publication date: Available online 5 December 2019Source: Food Science and Human WellnessAuthor(s): Adriano BrandelliAbstractNanomaterials have found increasing applications in the food sector. Nanostructured antimicrobials can be incorporated either to the food matrix of food packaging to provide extended safety and quality. However, the interactions and effects of nanomaterials with biological systems are still poorly understood. Nanoparticles can enter the organism by oral, dermal or inhalation routes and distributed to different tissues by the circulatory system. Increasing evidence indicate that targeting to specific ...
Source: Food Science and Human Wellness - December 7, 2019 Category: Food Science Source Type: research
Development and validation of an analytical method for detecting chlorantraniliprole residues in fresh tea leaves
Publication date: Available online 8 November 2019Source: Food Science and Human WellnessAuthor(s): TengFei Liu, MingHui Dong, Fengjie Zhou, DaiFeng Yang, Xueming ZhangAbstractAn efficient method using multiwalled carbon nanotubes (MWCNTs) as dispersive solid-phase extraction sorbent was established for determining chlorantraniliprole residues in fresh tea leaves, which are known to be a troublesome matrix containing abundant pigments, via gas chromatography with an electron capture detector. Acetonitrile was used as the extraction solvent, with sodium chloride enhancing the analyte partition in the organic phase. The opti...
Source: Food Science and Human Wellness - December 5, 2019 Category: Food Science Source Type: research
Antioxidant Properties and Sensory Evaluation of Microgreens from Commercial and Local Farms
Publication date: Available online 4 December 2019Source: Food Science and Human WellnessAuthor(s): Libo Tan, Holly Nuffer, Jiannan Feng, Shu Hang Kwan, Hsiangting Chen, Xiao Tong, Lingyan KongAbstractMicrogreens are young and tender vegetables or herbs that provide attractive color, flavor, and nutrition. The purpose of this study was to evaluate the nutritional and sensory qualities of broccoli microgreens grown by different methods (hydroponically vs. soil grown) and from different sources (commercial vs. local farm). No significant difference in total phenolic concentration and antioxidant capacity was found in all bro...
Source: Food Science and Human Wellness - December 5, 2019 Category: Food Science Source Type: research
Oleogels for development of health-promoting food products
Publication date: Available online 4 December 2019Source: Food Science and Human WellnessAuthor(s): Artur J. Martins, Antonio A. Vicente, Lorenzo M. Pastrana, Miguel A. CerqueiraAbstractMetabolic health and maintenance of good levels of triglycerides, high-density lipoprotein cholesterol, blood pressure and sugar are concerns to human quality of life. Healthy-driven consumers demand joint with technological innovations, can lead to a diversification of the once stable and strict food industrial output. The fostering of of-the-shelf available, affordable and healthy food products is indeed necessary. Detrimental effects on ...
Source: Food Science and Human Wellness - December 5, 2019 Category: Food Science Source Type: research
Application of natural β-glucans as biocompatible functional nanomaterials
This article reviews on the exploration of β-glucans, in particular those derived from mushrooms, as a natural coating material to modify the surface properties of bioactive substances as a relatively simple and cost-effective strategy to produce stable and biocompatible nanohybrids used for biopharmaceutical use. It is envisaged that such β-glucan-based coating method will provide new opportunities to design biocompatible functional nanomaterials for wider clinical applications. (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - November 29, 2019 Category: Food Science Source Type: research
Characterization of flavor fingerprinting of red sufu during fermentation and the comparison of volatiles of typical products
In this study, the volatile aroma analysis of Wangzhihe red sufu (WRS) from different fermentation stages and four typical red sufu products from different locations was carried out by gas chromatography-mass spectrometry (GC-MS), gas chromatography-mass spectrometry/olfactory (GC-MS/O), electronic nose (E-nose) and sensory evaluation. Results showed that 106 volatile compounds were identified in Wangzhihe red sufu during fermentation process, in which phenolics and alcohols were dominant at molded and salted phetze stages, while esters and alcohols became predominate at post-fermentation stage. The volatile aroma substanc...
Source: Food Science and Human Wellness - November 28, 2019 Category: Food Science Source Type: research
