Lactobacillus plantarum CQPC06 Activity Prevents Dextran Sulfate Sodium ‐Induced Colitis by Regulating the IL‐8 Pathway
In this study, a newly discovered lactic acid bacteria was investigated. This bacterial strain had a good prophylactic effect against colitis in a mouse model, and might have potential utility as a probiotic. (Source: Journal of Food Science)
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: Jing Zhang,
Ruokun Yi,
Yu Qian,
Peng Sun,
Xin Zhao,
Zhennai Yang Tags: Health, Nutrition, & Food Source Type: research
Effects of Sulfide Flavors on AHL ‐Mediated Quorum Sensing and Biofilm Formation of Hafnia alvei
In this study, 10 different sulfide flavor compounds commonly used as food additives were screened for antiquorum ‐sensing activity. Among these, diallyl disulfide (DADS) and methyl 2‐methyl‐3‐furyl disulfide (MMFDS) were found to exert the strongest inhibition against violacein production inChromobacterium violaceum 026, the tested biosensor strain. DADS and MMFDS also inhibited the growth ofHafnia alvei H4, yielding MIC values of 48 and 41.6 mM, respectively. In addition, DADS and MMFDS also inhibited the ability ofH. alvei H4 to produce acyl ‐homoserine lactone as demonstrated by the reduced level of C6‐HSL ...
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: Hou Hongman,
Wang Yifang,
Zhang Gongliang,
Zhu Yaolei,
Xu Longquan,
Hao Hongshun,
Wang Yue,
Lu Meishan Tags: Food Microbiology & Safety Source Type: research
The Dissipative Potential of Gamma Irradiation in Residues of Imidacloprid and Thiamethoxam in the Postharvest of Common Beans
This study aimed to evaluate the waste dissipation of two insecticides, imidacloprid and thiamethoxam, used in the cultivation of common bean, a variety of Carioca, using gamma irradiation. Ground bean samples were spiked each insecticide in the laboratory at 3, 4, and 5 mg/kg, and were then irradiated at 0, 1, and 2 kGy per irradiator with a60Co source. Liquid chromatography ‐tandem mass spectrometry was used to quantify the insecticides. The irradiation promoted dissipation of thiamethoxam at 1 and 2 kGy doses, with the highest dissipation verified at 2 kGy. In general, at this higher dose of irradiation the reduction ...
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: Jos é Maurício Armelim,
Kassio Ferreira Mendes,
Rodrigo Floriano Pimpinato,
Valdemar Luiz Tornisielo Tags: Toxicology & Chemical Food Safety Source Type: research
In Vitro Digestion of Lipids in Real Foods: Influence of Lipid Organization Within the Food Matrix and Interactions with Nonlipid Components
In conclusion, food properties play a crucial role in lipolysis, which should be considered when establishing dietary recommendations.Practical ApplicationFood composition, lipid organization within the food matrix, and gastrointestinal conditions are key factors affecting lipolysis. Knowledge on that can be used to modulate lipolysis performance after food ingestion. Different applications are foreseen, as food design and nutritional recommendations for the general populations and specific target groups. The most immediate application is related to the scope of the research project that frames this work (www.mycyfapp.eu)....
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: Joaquim Calvo ‐Lerma,
Victoria Fornés‐Ferrer,
Ana Heredia,
Ana Andrés Tags: Health, Nutrition, & Food Source Type: research
Egg Yolk Extracts as Potential Liposomes Shell Material: Composition Compared with Vesicles Characteristics
AbstractOur aim was to propose simple extraction process to obtain phospholipids along with yolk ‐derived vitamins and fats. Five extracts marked as ethanol/acetone, methanol‐chloroform/acetone, hot ethanol, hexane, and cold ethanol were developed and compared. Extracts' compositions were analyzed in terms of phospholipid, polar and nonpolar fraction, cholesterol, carotenoids, and tocophero ls content. Further, liposomes prepared from extracts were characterized. The highest extraction efficiency was achieved by a one‐step hexane procedure. However, that sample, in contrast to the other four extracts, revealed distin...
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: Anna Kondratowicz,
Gra żyna Neunert,
Natalia Niezgoda,
Joanna Bryś,
Aleksander Siger,
Magdalena Rudzińska,
Grażyna Lewandowicz Tags: Food Engineering, Materials Science, & Nanotechnology Source Type: research
Iron Fortification of Spiced Vinegar in the Philippines
This study aimed to physicochemically characterize and evaluate the consumer acceptability of SV fortified with ferrous sulfate (FS), ferrous fumarate (FF), or sodium iron ethylenediaminetetraacetate (NaFeEDTA) at 0.2 mg Fe/mL. Iron fortificants were added directly to SV, vortexed, and stored for analysis. A nonfortified SV served as a control. Physicochemical analyses (pH, titratable acidity, color, turbidity, and iron recovery) were conducted from 0 to 6 months postfortification. Consumer acceptability (9 ‐point hedonic scale: color, appearance, aroma, sourness, and overall acceptability) was conducted using 1‐month ...
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: Emely C. Lopez Barrera,
Shashank Gaur,
Juan E. Andrade,
Nicki J. Engeseth,
Christine Nielsen,
William G. Helferich Tags: Health, Nutrition, & Food Source Type: research
Consumer Acceptance, Emotional Response, and Purchase Intent of Rib ‐Eye Steaks from Grass‐Fed Steers, and Effects of Health Benefit Information on Consumer Perception
AbstractSensory acceptability, purchase intent (PI), consumer emotional profile, and fatty acid profile of rib ‐eye steaks from four different biological types of grass‐fed cattle (Angus, Brangus, Pineywoods, and Holstein) were evaluated. The effects of health benefit information (HBI) pertaining to grass‐fed beef on the overall liking (OL), emotional profile, and PI were also studied. Consumers rated steaks from the two nontraditional beef biological types (Pineywoods and Holstein) equally or higher than conventional biological types (Angus and Brangus) in several hedonic (9‐point scale) categories. Mean OL scores...
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: Kennet Mariano Carabante,
Ryan Ardoin,
Guillermo Scaglia,
Fatemeh Malekian,
Margarita Khachaturyan,
Marlene E. Janes,
Witoon Prinyawiwatkul Tags: Sensory & Food Quality Source Type: research
Acceptability of Peanut Skins as a Natural Antioxidant in Flavored Coated Peanuts
AbstractPeanut skins are a low ‐value byproduct of the peanut processing industry. Following their removal during the preparation of common peanut products, they are either discarded or used as a minor component of animal feed. Studies have found peanuts skins to be rich in health promoting phenolic compounds and thus have pote ntial as a functional food ingredient. The aim of this study was to evaluate a new product that included the encapsulated phenolic extract from peanut skins in a flavored coating for peanuts. The phenolic compounds were extracted from peanut skins and then encapsulated in 10.5% (w/w) maltodextrin ...
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: Lindsey M. Christman,
Lisa L. Dean,
Camilla Bueno Almeida,
Jacy R. Weissburg Tags: Sensory & Food Quality Source Type: research
Health Risk Assessment of Exposure to Heavy Metals and Aflatoxins via Dietary Intake of Dried Red Pepper from Marketplaces in Antalya, Southern Turkey
In this study, the cadmium, lead and arsenic content of 33 red pepper samples sold in open and sealed packages on different markets was investigated in terms of their synthetic color components, aflatoxin amounts and toxic elements, which have been declared as cancerous by the World Health Organization (WHO). According to the results, synthetic colorants, arsenic and cadmium were not detected in any of the samples, while lead was detected in 11 samples and aflatoxins were detected in eight of the samples. As a consequence of these investigations, a health risk analysis was carried out by taking into account the amount of c...
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: Serpil Kilic,
Ihsan Burak Cam,
Timur Tongur,
Murat Kilic Tags: Toxicology & Chemical Food Safety Source Type: research
Meat Color Stability of Ovine Muscles Is Related to Glycolytic Dehydrogenase Activities
AbstractThe relationship between glycolytic dehydrogenase, including glyceraldehyde ‐3‐phosphate dehydrogenase (GAPDH), lactic dehydrogenase (LDH), and meat color stability was studied in this study using ovine muscle. Three different ovine muscles, includingM. longissimus lumborum (LL),M. semimembranosus (SM), andM. psoas major (PM), were obtained (n = 10, respectively), and then displayed for 7 days at 4 °C. The LL and SM muscle had higher surface redness, higher (P< 0.05) GAPDH activity, nicotinamide adenine dinucleotide (NADH) content, and lower (P< 0.05) LDH ‐B activity than PM muscles during display. The...
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: Jianzeng Xin,
Zheng Li,
Xin Li,
Meng Li,
Guixia Li,
Weili Rao,
Dequan Zhang Tags: Food Chemistry Source Type: research
Aplysin Protects Against Alcohol ‐Induced Liver Injury Via Alleviating Oxidative Damage and Modulating Endogenous Apoptosis‐Related Genes Expression in Rats
AbstractWe investigated the protective effects and possible mechanisms of Aplysin against alcohol ‐induced liver injury. Rats were given daily either alcohol only (alcohol model group; 8 to 12 mL/kg body weight), one of three doses of Aplysin (50, 100, or 150 mg/kg Aplysin) plus alcohol, or volume‐matched saline. After 6 weeks, the effects of Aplysin were assessed in terms of changes in hist ology, biochemical indices, and DNA oxidative damage. Potential mechanisms were analyzed through measurements of lipid peroxidation, antioxidant defense systems, expression of cytochrome P450 2E1, and expression of apoptosis‐rela...
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: Na Ge,
Hui Liang,
Yuan ‐yuan Zhao,
Ying Liu,
An‐jing Gong,
Wen‐long Zhang Tags: Health, Nutrition, & Food Source Type: research
Evaluation of Nutritional Compositions, Bioactive Compounds, and Antioxidant Activities of Shanxi Aged Vinegars During the Aging Process
In this study, the contents of nutritional compositions including proteins, fats, carbohydrates, organic acids, and amino acids were determined in SAV samples. The antioxidant compounds and properties of SAV with different aging time were also evaluated. The results showed that the contents of proteins, crude fats, and carbohydrates in SAV were not changed with the aging time. Moreover, Alanine was the main component of amino acids in SAV, and the total contents of amino acids were increased with the aging time. Acetic acid and lactic acid were the predominant organic acids in SAV. The contents of acetic acid and lactic ac...
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: Ting Xia,
Jiahui Yao,
Jin Zhang,
Wenhui Duan,
Bo Zhang,
Xiaolin Xie,
Menglei Xia,
Jia Song,
Yu Zheng,
Min Wang Tags: Health, Nutrition, & Food Source Type: research
The Formation of Acrylamide from and Its Reduction by 3 ‐Aminopropanamide Occur Simultaneously During Thermal Treatment
Abstract3 ‐Aminopropanamide (3‐APA) is the direct precursor of acrylamide produced in the Maillard reaction between asparagine and reducing sugars. In this research, we found that 3‐APA could reduce acrylamide by the formation of adducts between acrylamide and 3‐APAvia Michael addition. The effects of temperature, heating duration and 3 ‐APA/acrylamide ratio on the reduction of acrylamide were investigated. Addition of 3‐APA to acrylamide at a molar ratio of 5:3 at 160 °C for 20 min reduced acrylamide by up to 47.29%. The major adduct was identified as 3,3′,3′‐nitrilotris, and its cytotoxicity on Caco‐...
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: Haojie Wu,
Jie Zheng,
Guangwen Zhang,
Caihuan Huang,
Shiyi Ou Tags: Toxicology & Chemical Food Safety Source Type: research
Responses of Different Cancer Cells to White Tea Aqueous Extract
AbstractWhite tea from the eastern Chinese province of Fujian is a unique tea variety. Although the health effects of various teas have been investigated in recent years, most studies focused exclusively on green tea varieties. In order to study effects exerted by white tea from eastern Fujian on the viability of cancer cells, we analyzed its main bioactive ingredients. We also evaluated the antioxidant activity of white tea aqueous extract (WTAE) and employed MTT assay to evaluate effects of WTAE on viabilities of Hela and BEL ‐7402 cancer cell lines. Apoptosis rate detection was also applied to estimate efficacy of cel...
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: Liyue Liu,
Bo Liu,
Jinzhou Li,
Shengyang Zhen,
Zuyun Ye,
Meixia Cheng,
Wei Liu Tags: Health, Nutrition, & Food Source Type: research
Transport of ACE Inhibitory Peptides Ile ‐Gln‐Pro and Val‐Glu‐Pro Derived from Spirulina platensis Across Caco‐2 Monolayers
This study evaluated transepithelial transport mechanisms of Ile ‐Gln‐Pro (IQP) and Val‐Glu‐Pro (VEP), two ACE‐inhibitory peptides derived fromSpirulina platensis, using human intestinal Caco ‐2 cell monolayers. IQP and VEP were absorbed intact through Caco‐2 cell monolayers with Papp values of 7.48 ± 0.58 × 10−6 and 5.05 ± 0.74 × 10−6 cm/s, respectively. The transport of IQP and VEP were affected neither by Gly ‐Pro nor by wortmannin, indicating that they were not PepT1‐mediated and did not involve endocytosis. However, transport of IQP and VEP were increased significantly by sodium deoxycholate,...
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: Yuan ‐Yuan He,
Tao‐Tao Li,
Jia‐Xin Chen,
Xing‐Xing She,
Di‐Feng Ren,
Jun Lu Tags: Health, Nutrition, & Food Source Type: research
