Pub Date : 2022-04-28DOI: 10.15586/ijfs.v34i2.1954
Syed Muhammad Ghufran Saeed, Syed Arsalan Ali, Rashida Ali, S. A. Sayeed, Lubna Mobin
Bottle gourd (Lagenaria siceraria) is a naturally rich source of several phytochemicals that play a vital role in the prevention of diseases. In the present study, the effect of bottle gourd flour (BGF) as a fat mimetic in biscuits at different concentrations (10, 15, 20, 25, and 50% w/w) was explored. Rheological properties, the microstructure of dough, bioactive compounds, anti-diabetic potential, storage stability, and the nutritional, physical, and sensory properties of samples were investigated. The addition of BGF in wheat flour (WF) showed increased water absorption (58.70–72.43%) and reduced dough stability time (11.71–5.01 min). Trough (1165.11–1096.10 Torque) and set back viscosities (471.21–448.09 Torque) decreased significantly (P ≤ 0.05) with the increased level of BGF in WF. Furthermore, gluten content was also reduced. The baking process decreased the IC50 values, although total phenol content and total flavonoid content decreased. Shelf life study of 2 months revealed no significant (P ≤ 0.05) difference in bioactive compounds, and alpha-amylase inhibition activity of fat-replaced biscuits. Moreover, the anti-hyperglycemic activity of BGF-WF biscuits in human subjects also showed positive results. The percentage increase in both peroxide value (0.2–2.87 milliequivalent O2/kg of fat) and free fatty acid (0.1–0.9%) during storage was significantly (P ≤ 0.05) lower than control biscuits (0.9–5.53 mill-equivalent O2/kg of fat and 0.2–1.1%), which correlates to the enhanced activity of bioactive compounds in BGF-WF biscuits, which in turn relates to decreasing the rate of oxidation. The crude fiber and protein contents of BGF-WF biscuits were improved from 0.21 to 17.30% and 11.20 to 18.70%, respectively. Sensory and textural performance exhibited that the biscuits were acceptable after fat replacement of up to 15% BGF. Based on this study, BGF may be suggested as an excellent natural fat replacer to be used in nutraceuticals and functional foods.
{"title":"Exploring the potential of bottle gourd (Lagenaria siceraria) flour as a fat mimetic in biscuits with improved physicochemical and nutritional characteristics and anti-diabetic properties","authors":"Syed Muhammad Ghufran Saeed, Syed Arsalan Ali, Rashida Ali, S. A. Sayeed, Lubna Mobin","doi":"10.15586/ijfs.v34i2.1954","DOIUrl":"https://doi.org/10.15586/ijfs.v34i2.1954","url":null,"abstract":"Bottle gourd (Lagenaria siceraria) is a naturally rich source of several phytochemicals that play a vital role in the prevention of diseases. In the present study, the effect of bottle gourd flour (BGF) as a fat mimetic in biscuits at different concentrations (10, 15, 20, 25, and 50% w/w) was explored. Rheological properties, the microstructure of dough, bioactive compounds, anti-diabetic potential, storage stability, and the nutritional, physical, and sensory properties of samples were investigated. The addition of BGF in wheat flour (WF) showed increased water absorption (58.70–72.43%) and reduced dough stability time (11.71–5.01 min). Trough (1165.11–1096.10 Torque) and set back viscosities (471.21–448.09 Torque) decreased significantly (P ≤ 0.05) with the increased level of BGF in WF. Furthermore, gluten content was also reduced. The baking process decreased the IC50 values, although total phenol content and total flavonoid content decreased. Shelf life study of 2 months revealed no significant (P ≤ 0.05) difference in bioactive compounds, and alpha-amylase inhibition activity of fat-replaced biscuits. Moreover, the anti-hyperglycemic activity of BGF-WF biscuits in human subjects also showed positive results. The percentage increase in both peroxide value (0.2–2.87 milliequivalent O2/kg of fat) and free fatty acid (0.1–0.9%) during storage was significantly (P ≤ 0.05) lower than control biscuits (0.9–5.53 mill-equivalent O2/kg of fat and 0.2–1.1%), which correlates to the enhanced activity of bioactive compounds in BGF-WF biscuits, which in turn relates to decreasing the rate of oxidation. The crude fiber and protein contents of BGF-WF biscuits were improved from 0.21 to 17.30% and 11.20 to 18.70%, respectively. Sensory and textural performance exhibited that the biscuits were acceptable after fat replacement of up to 15% BGF. Based on this study, BGF may be suggested as an excellent natural fat replacer to be used in nutraceuticals and functional foods.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43516271","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-04-26DOI: 10.15586/ijfs.v34i2.2106
R. Xu, Yuejuan Xiao, Ying Zhang, Xi-yan Zhao
Whey protein has been shown to prevent exercise-induced protein degradation and muscle damage. We hypothesized that whey protein would regulate muscle cell differentiation. Adding various concentrations of whey protein to C2C12 myoblasts induced cell differentiation and MyoD (myogenic differentiation protein) expression as well as the phosphorylation of AKT (protein kinase B). Whey protein-induced differentiation-specific markers increased the enzymatic activities of creatine kinase and citrate synthase and the expression of muscle-specific microRNA. Whey protein elevated AKT phosphorylation on Thr308 and Ser473, which was inhibited by LY294002 (a non-selective phosphoinositide 3-kinases inhibitor), suggesting that whey protein acts via PI3K (phosphatidylinositol 3-kinase). Blocking of the PI3K/AKT pathway with specific inhibitors revealed its requirement in mediating the promotive effects of whey protein on C2C12 cell differentiation. These effects of whey protein on myoblast differentiation suggest its positive influence in preventing muscle atrophy.
{"title":"The role of whey protein in myogenic differentiation","authors":"R. Xu, Yuejuan Xiao, Ying Zhang, Xi-yan Zhao","doi":"10.15586/ijfs.v34i2.2106","DOIUrl":"https://doi.org/10.15586/ijfs.v34i2.2106","url":null,"abstract":"Whey protein has been shown to prevent exercise-induced protein degradation and muscle damage. We hypothesized that whey protein would regulate muscle cell differentiation. Adding various concentrations of whey protein to C2C12 myoblasts induced cell differentiation and MyoD (myogenic differentiation protein) expression as well as the phosphorylation of AKT (protein kinase B). Whey protein-induced differentiation-specific markers increased the enzymatic activities of creatine kinase and citrate synthase and the expression of muscle-specific microRNA. Whey protein elevated AKT phosphorylation on Thr308 and Ser473, which was inhibited by LY294002 (a non-selective phosphoinositide 3-kinases inhibitor), suggesting that whey protein acts via PI3K (phosphatidylinositol 3-kinase). Blocking of the PI3K/AKT pathway with specific inhibitors revealed its requirement in mediating the promotive effects of whey protein on C2C12 cell differentiation. These effects of whey protein on myoblast differentiation suggest its positive influence in preventing muscle atrophy.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45301178","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-04-20DOI: 10.15586/ijfs.v34i2.2126
Hong-Xiang Zhou
This study aims to analyze the role of nutrients in food in improving athletic performance and to understand the feasibility of food supplementation in sports training. Twenty athletes were randomly divided into two groups, A and B. The athletes in the two groups had the same diet and the same training content and differed only in the supplemented food. Group A was supplemented with Siraitia grosvenorii water, and Group B was supplemented with pure water. After 3 months of training, the body composition, exercise status, and blood indexes of the athletes in the two groups were compared. Compared with the athletes in group A before the experiment as well as in group B after the experiment, the athletes in group A showed a significant increase in fat-free weight, improved athletic performance, increased levels of hemoglobin (Hb) and red blood cell (RBC), and decreased levels of blood lactic acid (BLA) and blood urea nitrogen (BUN) (P < 0.05). Nutrients in food can effectively improve the body composition and exercise status of athletes and inhibit the decrease of Hb and RBC as well as the increase of BLA and BUN, which have good usability in sports training.
{"title":"Study on the role of nutrients in food to improve the motion state of athletes","authors":"Hong-Xiang Zhou","doi":"10.15586/ijfs.v34i2.2126","DOIUrl":"https://doi.org/10.15586/ijfs.v34i2.2126","url":null,"abstract":"This study aims to analyze the role of nutrients in food in improving athletic performance and to understand the feasibility of food supplementation in sports training. Twenty athletes were randomly divided into two groups, A and B. The athletes in the two groups had the same diet and the same training content and differed only in the supplemented food. Group A was supplemented with Siraitia grosvenorii water, and Group B was supplemented with pure water. After 3 months of training, the body composition, exercise status, and blood indexes of the athletes in the two groups were compared. Compared with the athletes in group A before the experiment as well as in group B after the experiment, the athletes in group A showed a significant increase in fat-free weight, improved athletic performance, increased levels of hemoglobin (Hb) and red blood cell (RBC), and decreased levels of blood lactic acid (BLA) and blood urea nitrogen (BUN) (P < 0.05). Nutrients in food can effectively improve the body composition and exercise status of athletes and inhibit the decrease of Hb and RBC as well as the increase of BLA and BUN, which have good usability in sports training.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47117570","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-04-02DOI: 10.15586/ijfs.v34i2.2178
C. Sebastiani, Chiara Arcangeli, Martina Torricelli, M. Ciullo, N. D’avino, Giulia Cinti, S. Fisichella, M. Biagetti
Many studies highlighted potential associations of β-casein A1 with specific human diseases and a minor digestibility of milk, due to the bioactive peptide β-casomorphin 7 (BCM-7) release during digestion. Conversely, the ancestral β-casein A2 variant seems to be a favorable trait because it is not associated with BMC-7 release. The aim of this work was to evaluate frequencies of β-casein variants in offspring of previously genotyped cows inseminated with A2 homozygous semen. The frequency of the A2/A2 animals has almost doubled from 37 to 69%. These are encouraging results with the perspective of reaching the goal of producing A2 milk.
{"title":"Marker-assisted selection of dairy cows for β-casein gene A2 variant","authors":"C. Sebastiani, Chiara Arcangeli, Martina Torricelli, M. Ciullo, N. D’avino, Giulia Cinti, S. Fisichella, M. Biagetti","doi":"10.15586/ijfs.v34i2.2178","DOIUrl":"https://doi.org/10.15586/ijfs.v34i2.2178","url":null,"abstract":"Many studies highlighted potential associations of β-casein A1 with specific human diseases and a minor digestibility of milk, due to the bioactive peptide β-casomorphin 7 (BCM-7) release during digestion. Conversely, the ancestral β-casein A2 variant seems to be a favorable trait because it is not associated with BMC-7 release. The aim of this work was to evaluate frequencies of β-casein variants in offspring of previously genotyped cows inseminated with A2 homozygous semen. The frequency of the A2/A2 animals has almost doubled from 37 to 69%. These are encouraging results with the perspective of reaching the goal of producing A2 milk.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44310865","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-04-02DOI: 10.15586/ijfs.v34i2.2141
Monirul Islam, Yatao Huang, M. Islam, Ningyu Lei, Lei Shan, Bei Fan, Litao Tong, Fengzhong Wang
There has been a growing interest in meat analog, microstructure characteristics, and anti-nutritional content obtained from soybean. High-moisture extrusion parameters are the input extruder of moisture content (>40%) that get the advantages of lower energy input. Thermo-mechanical treatment has a considerable influence on structural properties of soy-based meat analog. Texturized soy proteins can substitute meat products while providing a high-protein food ingredient which can be consumed directly as meat analogs. Therefore, this review aims to the effect on soybean of micro-structural and physicochemical properties of meat analogs by high-moisture extrusion. Thus, further studies are required concerning a large-scale meat products with purify protein structure.
{"title":"Effect of high-moisture extrusion on soy meat analog: study on its morphological and physiochemical properties","authors":"Monirul Islam, Yatao Huang, M. Islam, Ningyu Lei, Lei Shan, Bei Fan, Litao Tong, Fengzhong Wang","doi":"10.15586/ijfs.v34i2.2141","DOIUrl":"https://doi.org/10.15586/ijfs.v34i2.2141","url":null,"abstract":"There has been a growing interest in meat analog, microstructure characteristics, and anti-nutritional content obtained from soybean. High-moisture extrusion parameters are the input extruder of moisture content (>40%) that get the advantages of lower energy input. Thermo-mechanical treatment has a considerable influence on structural properties of soy-based meat analog. Texturized soy proteins can substitute meat products while providing a high-protein food ingredient which can be consumed directly as meat analogs. Therefore, this review aims to the effect on soybean of micro-structural and physicochemical properties of meat analogs by high-moisture extrusion. Thus, further studies are required concerning a large-scale meat products with purify protein structure.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48976837","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-04-01DOI: 10.15586/ijfs.v34i2.2137
Yubin Ding, K. Morozova, M. Scampicchio, Angelo Morini, Massimiliano Ferrari
This research aims to compare a novel cascade extraction method with a conventional solid–liquid extraction method, both assisted by ultrasounds. The cascade extraction method consists of a sequential series of extractions performed with the same hydroalcoholic solvent, which is reused from one herb to the other. In practice, a hydroalcoholic solution is firstly used to extract one botanical herb. The resulting extract is then reused for the extraction of a second herb. The process is repeated as many times as the number of herbs composing the final formulation. The main advantage of this approach is firstly the lower need of solvents compared with the individual extraction procedures, where a fresh solvent is needed on each extraction step. Furthermore, extracts of the two methods (solid liquid vs cascade extraction) were characterized with several antioxidant assays (DPPH, ORAC, and FRAP) and total phenolic content (TPC). The results show that the solid–liquid extraction method achieves similar yields to total phenols and similar TAC in comparison to the extracts obtained by the cascade extraction method. Also, the HPLC analysis of the extracts showed that both methods lead to similar chromatographic profiles either when analyzed by an electrochemical detector (CoulArray) or by a spectrometric diode array detector (DAD). However, our findings support the idea that the cascade extraction method obtains extracts richer of minor peaks, showing a more complex bioactive profile. Such results could be explained considering that the solvent used during the series of cascade extractions was enriched not only by antioxidants but also by plant surfactants, like saponins, which increase the solvent solubility. Overall, this research shows that the cascade extraction method can not only provide officinal herb extracts with similar phenolic yield and antioxidant capacity than conventional solid–liquid extraction but also with a more complex bioactive profile compared to traditional solid–liquid extraction and with a minor consumption of solvents.
{"title":"A novel cascade approach to extract bioactive compounds from officinal herbs","authors":"Yubin Ding, K. Morozova, M. Scampicchio, Angelo Morini, Massimiliano Ferrari","doi":"10.15586/ijfs.v34i2.2137","DOIUrl":"https://doi.org/10.15586/ijfs.v34i2.2137","url":null,"abstract":"This research aims to compare a novel cascade extraction method with a conventional solid–liquid extraction method, both assisted by ultrasounds. The cascade extraction method consists of a sequential series of extractions performed with the same hydroalcoholic solvent, which is reused from one herb to the other. In practice, a hydroalcoholic solution is firstly used to extract one botanical herb. The resulting extract is then reused for the extraction of a second herb. The process is repeated as many times as the number of herbs composing the final formulation. The main advantage of this approach is firstly the lower need of solvents compared with the individual extraction procedures, where a fresh solvent is needed on each extraction step. Furthermore, extracts of the two methods (solid liquid vs cascade extraction) were characterized with several antioxidant assays (DPPH, ORAC, and FRAP) and total phenolic content (TPC). The results show that the solid–liquid extraction method achieves similar yields to total phenols and similar TAC in comparison to the extracts obtained by the cascade extraction method. Also, the HPLC analysis of the extracts showed that both methods lead to similar chromatographic profiles either when analyzed by an electrochemical detector (CoulArray) or by a spectrometric diode array detector (DAD). However, our findings support the idea that the cascade extraction method obtains extracts richer of minor peaks, showing a more complex bioactive profile. Such results could be explained considering that the solvent used during the series of cascade extractions was enriched not only by antioxidants but also by plant surfactants, like saponins, which increase the solvent solubility. Overall, this research shows that the cascade extraction method can not only provide officinal herb extracts with similar phenolic yield and antioxidant capacity than conventional solid–liquid extraction but also with a more complex bioactive profile compared to traditional solid–liquid extraction and with a minor consumption of solvents.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47988458","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-03-08DOI: 10.15586/ijfs.v34i1.2171
A. Nartea, Paolo Lucci, M. Loizzo, R. Tundis, M. Leporini, Luigia Gervasi, Benedetta Fanesi, Oscar Núñez, N. Frega, D. Fiorini, D. Pacetti
The present study aimed to assess the phytochemical content and in vitro bioactivity of ethanolic extracts of Arabica (A) and/or Robusta (R) coffee powder having different geographical origins. For this purpose, total phenols (TPC) and flavonoids (TFC) content as well as α- and β-tocopherol were quantified. The antioxidant activity was assessed by using a multi-target approach in which the radical scavenging potential, the protection from lipid peroxidation, and the involvement of the iron-reducing mechanism were applied. The carbohydrate hydrolyzing enzymes’ (α-amylase and α-glucosidase) inhibitory activities were also assessed. Arabica coffee sample (C2-A) showed the highest TPC, TFC, and α-tocopherol content with values of 63.1 mg chlorogenic acid equivalents (CAE)/g dry powder, 16.2 mg of quercetin (QE) equivalents/g dry powder, and 5.6 mg/100 g dry powder, respectively. Relative Antioxidant Capacity Index (RACI), used to statistically integrate results from 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing ability power (FRAP), and protection of lipid peroxidation assays, evidenced that sample C4-R derived from Robusta from Guatemala showed the highest antioxidant potential with a value of –0.61. Arabica from Puerto Rico was the most active against α-amylase, whereas the blend Arabica/Robusta sample (C5-A60R40) showed the highest inhibitory activity against α-glucosidase with IC50 values of 120.2 and 134.6 mg/mL, respectively. The results show how the qualitative-quantitative composition of the extracts is strongly associated not only with the variety but also with the geographical origin of the samples.
{"title":"Is coffee powder extract a possible functional ingredient useful in food and nutraceutical industries?","authors":"A. Nartea, Paolo Lucci, M. Loizzo, R. Tundis, M. Leporini, Luigia Gervasi, Benedetta Fanesi, Oscar Núñez, N. Frega, D. Fiorini, D. Pacetti","doi":"10.15586/ijfs.v34i1.2171","DOIUrl":"https://doi.org/10.15586/ijfs.v34i1.2171","url":null,"abstract":"The present study aimed to assess the phytochemical content and in vitro bioactivity of ethanolic extracts of Arabica (A) and/or Robusta (R) coffee powder having different geographical origins. For this purpose, total phenols (TPC) and flavonoids (TFC) content as well as α- and β-tocopherol were quantified. The antioxidant activity was assessed by using a multi-target approach in which the radical scavenging potential, the protection from lipid peroxidation, and the involvement of the iron-reducing mechanism were applied. The carbohydrate hydrolyzing enzymes’ (α-amylase and α-glucosidase) inhibitory activities were also assessed. Arabica coffee sample (C2-A) showed the highest TPC, TFC, and α-tocopherol content with values of 63.1 mg chlorogenic acid equivalents (CAE)/g dry powder, 16.2 mg of quercetin (QE) equivalents/g dry powder, and 5.6 mg/100 g dry powder, respectively. Relative Antioxidant Capacity Index (RACI), used to statistically integrate results from 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing ability power (FRAP), and protection of lipid peroxidation assays, evidenced that sample C4-R derived from Robusta from Guatemala showed the highest antioxidant potential with a value of –0.61. Arabica from Puerto Rico was the most active against α-amylase, whereas the blend Arabica/Robusta sample (C5-A60R40) showed the highest inhibitory activity against α-glucosidase with IC50 values of 120.2 and 134.6 mg/mL, respectively. The results show how the qualitative-quantitative composition of the extracts is strongly associated not only with the variety but also with the geographical origin of the samples.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43308372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-03-04DOI: 10.15586/ijfs.v34i1.2173
Laura Cerquiglini, S. Troiani, C. Gizzi, M. Dei Cas, R. Paroni, P. Signorelli, A. Mencacci, M. Radicioni, S. Pasquino, Maria Cristina De Lio, L. Cossignani, G. Verducci, C. Conte, T. Beccari, S. Cataldi, E. Albi
Different colors of human breast milk (HBM) are reported in literature, and black milk is produced only during minocycline therapy. We herein report two cases of black/dark gray color HBM without minocycline involvement. We analyzed both milk samples and compared the data with two control HBM samples taken from two mothers who had the same dietary behaviors and took the same supplements (iron) as done by the mothers under study. Results indicated that the black color was not due to iron intake, disease or infection. With Sudan III stain, specific for lipids, dark precipitates were evident. Antioxidant power was much higher in studied milk samples than in control samples. As antioxidants at high levels become pro-oxidants, our data suggested possible lipid oxidation. Sphingolipid profile of black milk samples demonstrated accumulation of sphingomyelin and ceramide, which could be a sign of impaired lipid metabolism. It was concluded that iron supplementation was not responsible for HBM pigmentation, but altered biochemical mechanisms in the mammary gland could be implicated. In our experience, dark color HBM did not represent an absolute indication for discontinuation of breastfeeding.
{"title":"Two cases of black human breast milk not related to minocycline. A sphingolipidomic approach","authors":"Laura Cerquiglini, S. Troiani, C. Gizzi, M. Dei Cas, R. Paroni, P. Signorelli, A. Mencacci, M. Radicioni, S. Pasquino, Maria Cristina De Lio, L. Cossignani, G. Verducci, C. Conte, T. Beccari, S. Cataldi, E. Albi","doi":"10.15586/ijfs.v34i1.2173","DOIUrl":"https://doi.org/10.15586/ijfs.v34i1.2173","url":null,"abstract":"Different colors of human breast milk (HBM) are reported in literature, and black milk is produced only during minocycline therapy. We herein report two cases of black/dark gray color HBM without minocycline involvement. We analyzed both milk samples and compared the data with two control HBM samples taken from two mothers who had the same dietary behaviors and took the same supplements (iron) as done by the mothers under study. Results indicated that the black color was not due to iron intake, disease or infection. With Sudan III stain, specific for lipids, dark precipitates were evident. Antioxidant power was much higher in studied milk samples than in control samples. As antioxidants at high levels become pro-oxidants, our data suggested possible lipid oxidation. Sphingolipid profile of black milk samples demonstrated accumulation of sphingomyelin and ceramide, which could be a sign of impaired lipid metabolism. It was concluded that iron supplementation was not responsible for HBM pigmentation, but altered biochemical mechanisms in the mammary gland could be implicated. In our experience, dark color HBM did not represent an absolute indication for discontinuation of breastfeeding.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49100355","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-02-26DOI: 10.15586/ijfs.v34i1.2086
N. Hussain, Choy Hew Weng, Nursabrina Munawar
The tenderisation effects of pineapple (Josephine variety) core extracts on the quality of free-range chicken meat using different maceration concentrations (30%, 50%, and 100%) and duration (15, 25, and 35 min) were analysed. Texture profile analysis, colour, pH, bromelain content, and microbiological analyses of the macerated meat samples were assessed. Broiler breast meat macerated with core extract (100%, 35 min) showed 86% reduction in hardness and the pH decreased from 5.87 to 4.99. The pineapple core extract has great potential as a meat tenderiser thus reduces the agriculture by-product and converts it into natural food ingredients.
{"title":"Effects of different concentrations of pineapple core extract and maceration process on free-range chicken meat quality","authors":"N. Hussain, Choy Hew Weng, Nursabrina Munawar","doi":"10.15586/ijfs.v34i1.2086","DOIUrl":"https://doi.org/10.15586/ijfs.v34i1.2086","url":null,"abstract":"The tenderisation effects of pineapple (Josephine variety) core extracts on the quality of free-range chicken meat using different maceration concentrations (30%, 50%, and 100%) and duration (15, 25, and 35 min) were analysed. Texture profile analysis, colour, pH, bromelain content, and microbiological analyses of the macerated meat samples were assessed. Broiler breast meat macerated with core extract (100%, 35 min) showed 86% reduction in hardness and the pH decreased from 5.87 to 4.99. The pineapple core extract has great potential as a meat tenderiser thus reduces the agriculture by-product and converts it into natural food ingredients.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48003046","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-02-25DOI: 10.15586/ijfs.v34i1.2132
Heuy-Ling Chu, Hongkui Fu, En-Kuang Chou, Ying Lin
Cocoa tree (Theobroma cacao L.) is a recently planted crop in Taiwan, a country located in East Asia. Taiwanese cocoa beans are appreciated globally because of their distinctive flavor and aroma. The effects of the water extracts of unfermented Taiwan cocoa beans (WUFCB) and fermented and roasted Taiwan cocoa beans (WFRCB) on the anti-oxidation, vascular protection, and variation in phytochemical components were investigated. Variations in the catechins components of WUFCB and WFRCB were examined by high performance liquid chromatography. The values of catechin compounds in WUFCB (epicatechin [EC]: 52.32 ± 0.56 mg/g, and catechin (C): 15.14 ± 0.26 mg/g) were approximately two times higher than those found in WFRCB (EC: 26.22 ± 0.48 mg/g, and C: 4.56 ± 0.10 mg/g), indicating that the fermentation and roasting steps caused decline in catechins compounds of WFRCB. In the range of 50–300 µg mL-1, both WUFCB and WFRCB depict noncytotoxicity in endothelial cells; they protect cells from H2O2-induced cytotoxicity as established by MTT assay. Meanwhile, nitric oxide (NO) levels in endothelial cells were elevated by WUFCB. In addition, WUFCB displayed radical scavenging in the acellular model and inhibited increase in reactive oxygen species (ROS) noted in endothelial cell induced by H2O2. Overall, the significant vascular protection of WUFCB is associated with increased NO formation. The decreased ROS generation against oxidative damage was attributed to abundant catechin compounds. This study establishes Taiwan cocoa polyphenol as an effective and complementary tool for preventing endothelial dysfunction and cardiovascular disease.
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