Pub Date : 2018-01-01DOI: 10.35841/FOOD-SCIENCE.1.1.13-16
Adam Saba Siddig, A. Ismail, B. A. Mohammed
The objective of the present work was to study the effects of some drugs misused by Sudanese women as body weight gain drugs on some fertility hormones concentration of female rabbits. Sixteen female rabbits were procured from local markets of Elnuhod localality, West Kordofan state. A randomized complete block design with three replicates was used; the treatments consisted of two drugs i.e., dexamethasone, cyperoheptadine and their combination administered orally with doses of 0.9 mg/kg of body weight with drugs two times a day for 45 days. Follicle stimulating hormone, luteinizing hormone, and prolactin were measured. The results showed that the medication used affects the levels of fertility hormones. The results showed that the level of FSH due to drugs decreased with time and the lowest level of the hormone was shown by the combination and dexamethasone and the values were (2.32 and 2.51 IU/L, respectively), while cyperoheptadine recorded a level of (2.75 IU/L) as highest value with significant differences as compared to other two treatments. The results showed that prolactin hormone increased with time by all drugs used and their combinations at the end of the experiment period, and there was no significant difference between the drugs in their effect on hormone level, physician and pharmacist should be consultant before using these drugs to avoid the adverse effects is needed as recommended point of view, effects of drugs on serum total cholesterol, triglyceride, high-density lipo-protein, low density lipo- protein and very low density lipo- protein are also recommended for future work.
{"title":"The role of medications misused for body weight gain on some fertility hormones concentration of female rabbits.","authors":"Adam Saba Siddig, A. Ismail, B. A. Mohammed","doi":"10.35841/FOOD-SCIENCE.1.1.13-16","DOIUrl":"https://doi.org/10.35841/FOOD-SCIENCE.1.1.13-16","url":null,"abstract":"The objective of the present work was to study the effects of some drugs misused by Sudanese women as body weight gain drugs on some fertility hormones concentration of female rabbits. Sixteen female rabbits were procured from local markets of Elnuhod localality, West Kordofan state. A randomized complete block design with three replicates was used; the treatments consisted of two drugs i.e., dexamethasone, cyperoheptadine and their combination administered orally with doses of 0.9 mg/kg of body weight with drugs two times a day for 45 days. Follicle stimulating hormone, luteinizing hormone, and prolactin were measured. The results showed that the medication used affects the levels of fertility hormones. The results showed that the level of FSH due to drugs decreased with time and the lowest level of the hormone was shown by the combination and dexamethasone and the values were (2.32 and 2.51 IU/L, respectively), while cyperoheptadine recorded a level of (2.75 IU/L) as highest value with significant differences as compared to other two treatments. The results showed that prolactin hormone increased with time by all drugs used and their combinations at the end of the experiment period, and there was no significant difference between the drugs in their effect on hormone level, physician and pharmacist should be consultant before using these drugs to avoid the adverse effects is needed as recommended point of view, effects of drugs on serum total cholesterol, triglyceride, high-density lipo-protein, low density lipo- protein and very low density lipo- protein are also recommended for future work.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"1 1","pages":"13-16"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75565398","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}
Pub Date : 2018-01-01DOI: 10.35841/food-science.1.3.1-7
Nik Nornisa, ran Somasundram, Zuliana Razali
However, current methods that are used in the processing of juice products, such as thermal treatments, has been reported significantly reduces nutritional quality. UV-C treatment is an alternative method that could extend the shelf life as well as maintain the quality of juice. In this study, the quality attributes of the juice blend upon exposure to ultraviolet light and thermal treatment were studied. Freshly squeezed orange, carrot and celery juice blend was exposed to ultraviolet light (for 15, 30, and 60 minutes) and thermal pasteurization (at 90°C, for 30 s and 60 s). Microbial analysis, physicochemical properties, antioxidant activity as well as other quality parameters were carried out on all samples. The results showed no significant difference in physicochemical properties among all samples studied. Nevertheless, a significant increase was observed in polyphenol content, antioxidant capacity, and flavonoid content in samples treated with UV-C compared to control and thermal treated. Moreover, juice blend exposed to UV-C treatment (30 and 60 minutes) showed increase in extractability of carotenoids. UV-C treated samples also exhibited reduction in microbial load and prolonged shelf life. The results obtained support the use of UV-C as an alternative to thermal treatment in improving the quality of juice blend.
{"title":"The effects of UV-C treatment on the quality of orange, carrot and celery juice blend","authors":"Nik Nornisa, ran Somasundram, Zuliana Razali","doi":"10.35841/food-science.1.3.1-7","DOIUrl":"https://doi.org/10.35841/food-science.1.3.1-7","url":null,"abstract":"However, current methods that are used in the processing of juice products, such as thermal treatments, has been reported significantly reduces nutritional quality. UV-C treatment is an alternative method that could extend the shelf life as well as maintain the quality of juice. In this study, the quality attributes of the juice blend upon exposure to ultraviolet light and thermal treatment were studied. Freshly squeezed orange, carrot and celery juice blend was exposed to ultraviolet light (for 15, 30, and 60 minutes) and thermal pasteurization (at 90°C, for 30 s and 60 s). Microbial analysis, physicochemical properties, antioxidant activity as well as other quality parameters were carried out on all samples. The results showed no significant difference in physicochemical properties among all samples studied. Nevertheless, a significant increase was observed in polyphenol content, antioxidant capacity, and flavonoid content in samples treated with UV-C compared to control and thermal treated. Moreover, juice blend exposed to UV-C treatment (30 and 60 minutes) showed increase in extractability of carotenoids. UV-C treated samples also exhibited reduction in microbial load and prolonged shelf life. The results obtained support the use of UV-C as an alternative to thermal treatment in improving the quality of juice blend.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"23 1","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87299751","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}
Pub Date : 2018-01-01DOI: 10.35841/food-science.1.2.9-12
Ndie Ec, Okaka Jc
The risk assessment of anti-nutrient of consumed plant food of South Eastern Nigeria were estimated from actual quantity of plant food diet and the values compared with known risks levels from existing biological studies. The foods studied were yam, rice, garri, cassava fufu, tapioca and cowpea. Using the proportion of anti-nutrient composition of the plant food by weight, the anti-nutrients consumed were calculated from the weight of consumed food. The antinutrients were measures in mg/kg of food. The results show that the levels of lectin (0.05 mg.kg), cyanide (0.21-5.78 mg/kg) acceptable by existing studies while levels of phytate (23.5-130.65 mg/ kg), oxalate (4.7-95.6 mg/kg) and tannin (108.3 mg/kg) are high enough to be associated with health risk and further studies should be carried out to authenticate Maximum Residual Limits (MRL) of these ante nutrients in human to determine whether the levels on the foods consumed should be reduced or allow them as they are.
{"title":"Risk assessment of antinutrient consumption of plant foods of south eastern Nigeria.","authors":"Ndie Ec, Okaka Jc","doi":"10.35841/food-science.1.2.9-12","DOIUrl":"https://doi.org/10.35841/food-science.1.2.9-12","url":null,"abstract":"The risk assessment of anti-nutrient of consumed plant food of South Eastern Nigeria were estimated from actual quantity of plant food diet and the values compared with known risks levels from existing biological studies. The foods studied were yam, rice, garri, cassava fufu, tapioca and cowpea. Using the proportion of anti-nutrient composition of the plant food by weight, the anti-nutrients consumed were calculated from the weight of consumed food. The antinutrients were measures in mg/kg of food. The results show that the levels of lectin (0.05 mg.kg), cyanide (0.21-5.78 mg/kg) acceptable by existing studies while levels of phytate (23.5-130.65 mg/ kg), oxalate (4.7-95.6 mg/kg) and tannin (108.3 mg/kg) are high enough to be associated with health risk and further studies should be carried out to authenticate Maximum Residual Limits (MRL) of these ante nutrients in human to determine whether the levels on the foods consumed should be reduced or allow them as they are.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"19 1","pages":"9-12"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87457533","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}
Pub Date : 2018-01-01DOI: 10.35841/FOOD-SCIENCE.1.3.8-11
Marilena Petrakou
Alcohol consumption is an important nutritional subject. There are many researches about the type of consumption which is the best for our health. People who drink moderately (1-2 drinks/day for women and 2-3 drinks/day for men) could be healthier than abstainers or heavy drinkers. The pattern of moderate drinking consists of type of drink, quantity and frequency of drinking and the status of the drinker (health profile, type of diet, other diseases, gender). Except for the pattern of moderate drinking, it is important to keep in mind the meaning of standard drinks, because they represent the serving size. The serving size of standard drink differs from country to country and it depends on grams of ethanol of each drink. According to these factors, moderate drinking benefits the health of heart and brain, but also it seems that alcohol influences the risk of obesity, the well-being and many other. Moderate drinking affects overall health through possible mechanisms, such as insulin sensitivity, levels of HDL (high density cholesterol) and LDL (low density cholesterol) and antioxidants' intake. As for now, the body of evidence has not formed the same opinion, because of the confused factors of health and the different type of researches. In conclusion, the most researches support the moderate drinking as the best drinking pattern, only if there is limit and responsibility in consumption, contributing to healthy nutrition and health.
{"title":"Moderate drinking and health","authors":"Marilena Petrakou","doi":"10.35841/FOOD-SCIENCE.1.3.8-11","DOIUrl":"https://doi.org/10.35841/FOOD-SCIENCE.1.3.8-11","url":null,"abstract":"Alcohol consumption is an important nutritional subject. There are many researches about the type of consumption which is the best for our health. People who drink moderately (1-2 drinks/day for women and 2-3 drinks/day for men) could be healthier than abstainers or heavy drinkers. The pattern of moderate drinking consists of type of drink, quantity and frequency of drinking and the status of the drinker (health profile, type of diet, other diseases, gender). Except for the pattern of moderate drinking, it is important to keep in mind the meaning of standard drinks, because they represent the serving size. The serving size of standard drink differs from country to country and it depends on grams of ethanol of each drink. According to these factors, moderate drinking benefits the health of heart and brain, but also it seems that alcohol influences the risk of obesity, the well-being and many other. Moderate drinking affects overall health through possible mechanisms, such as insulin sensitivity, levels of HDL (high density cholesterol) and LDL (low density cholesterol) and antioxidants' intake. As for now, the body of evidence has not formed the same opinion, because of the confused factors of health and the different type of researches. In conclusion, the most researches support the moderate drinking as the best drinking pattern, only if there is limit and responsibility in consumption, contributing to healthy nutrition and health.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"33 1","pages":"8-11"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85068431","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}
Pub Date : 2018-01-01DOI: 10.35841/FOOD-SCIENCE.1.2.17-24
Abdou Bouba Armand, J. Scher, Aboubakar, Goudoum Augustin, P. Roger, D. Montēt, Mbofung, C. Moses
The effect of solar and electric drying on physicochemical composition of onion (Allium cepa L) has been studied to reduce the post-harvest losses of onion bulbs. The physicochemical and biochemical composition of three varieties of onion (White of galmi, Violet of galmi and Goudami) were also investigated using the Fourier transform infrared (FT-IR) spectroscopy (4000-400 cm- 1) and scanning electron microscopy (SEM). Protein, sugar, lipid, moisture, ash, vitamin C, and color parameters were assayed on fresh and dried onion powders. The results showed that water was the main constituent of the fresh onion bulbs (87%). They were also rich in available sugars ranging from 19 g to 59 g/100 g and proteins 4 g to 11 g/100 g of dry matter (DM). Moreover, Ca, K, P, and Mg were found to be the major minerals of the onion powders. In general, the drying process influenced significantly (P<0.05) all the parameters, especially vitamin C that decreased considerably during the process with 90.55%, 78.71% and 72.50% for White of galmi, Goudami and Violet of galmi respectively. The FT-IR spectra showed major peaks were at the wavelength of 1024 cm-1. This could be due to vibrational frequency of ACH2OH groups of carbohydrates for the three studied varieties and for the two types of drying. Finally, a nonsignificant correlation was observed between drying methods and varieties of onion powders.
{"title":"Effect of three drying methods on the physicochemical composition of three varieties of onion (Allium cepa L).","authors":"Abdou Bouba Armand, J. Scher, Aboubakar, Goudoum Augustin, P. Roger, D. Montēt, Mbofung, C. Moses","doi":"10.35841/FOOD-SCIENCE.1.2.17-24","DOIUrl":"https://doi.org/10.35841/FOOD-SCIENCE.1.2.17-24","url":null,"abstract":"The effect of solar and electric drying on physicochemical composition of onion (Allium cepa L) has been studied to reduce the post-harvest losses of onion bulbs. The physicochemical and biochemical composition of three varieties of onion (White of galmi, Violet of galmi and Goudami) were also investigated using the Fourier transform infrared (FT-IR) spectroscopy (4000-400 cm- 1) and scanning electron microscopy (SEM). Protein, sugar, lipid, moisture, ash, vitamin C, and color parameters were assayed on fresh and dried onion powders. The results showed that water was the main constituent of the fresh onion bulbs (87%). They were also rich in available sugars ranging from 19 g to 59 g/100 g and proteins 4 g to 11 g/100 g of dry matter (DM). Moreover, Ca, K, P, and Mg were found to be the major minerals of the onion powders. In general, the drying process influenced significantly (P<0.05) all the parameters, especially vitamin C that decreased considerably during the process with 90.55%, 78.71% and 72.50% for White of galmi, Goudami and Violet of galmi respectively. The FT-IR spectra showed major peaks were at the wavelength of 1024 cm-1. This could be due to vibrational frequency of ACH2OH groups of carbohydrates for the three studied varieties and for the two types of drying. Finally, a nonsignificant correlation was observed between drying methods and varieties of onion powders.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"156 1","pages":"17-24"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86325002","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}
Pub Date : 2018-01-01DOI: 10.35841/FOOD-SCIENCE.1.1.17-20
Alamgir Khan, S. Khan, Salahuddin Khan, Syed Zia-ul-Islam, N. Baber, M. Khan
The present review study was an attempt to investigate the perceptions of worldwide researcher about nutritional complication and its effects on health. In this regard, 20 research articles were included in the study. Focusing on nutritional complication and its effects on health, the findings of 10 research articles were carefully reviewed and then it is concluded that improper intake in both form under nutrition and over-nutrition have adverse effects on health.
{"title":"Nutritional complications and its effects on human health.","authors":"Alamgir Khan, S. Khan, Salahuddin Khan, Syed Zia-ul-Islam, N. Baber, M. Khan","doi":"10.35841/FOOD-SCIENCE.1.1.17-20","DOIUrl":"https://doi.org/10.35841/FOOD-SCIENCE.1.1.17-20","url":null,"abstract":"The present review study was an attempt to investigate the perceptions of worldwide researcher about nutritional complication and its effects on health. In this regard, 20 research articles were included in the study. Focusing on nutritional complication and its effects on health, the findings of 10 research articles were carefully reviewed and then it is concluded that improper intake in both form under nutrition and over-nutrition have adverse effects on health.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"96 1 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87685840","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}
Pub Date : 2018-01-01DOI: 10.35841/FOOD-SCIENCE.1.1.1-2
Alamgir Khan
Human body need to consume the sufficient amount of protein on daily basis. Lacking of sufficient intake of protein may cause many health complications. This short review aimed to assess the perceptions of various researchers available in the shape of literature about the health complications caused by low intake of protein. Based on available literature the researcher arrived at conclusion that insufficient of protein may cause various health problems such as kwashiorkor, marasmus, impaired mental health, edema, organ failure, wasting and shrinkage of muscle tissues, and weakness of immune system.
{"title":"Health complication caused by protein deficiency.","authors":"Alamgir Khan","doi":"10.35841/FOOD-SCIENCE.1.1.1-2","DOIUrl":"https://doi.org/10.35841/FOOD-SCIENCE.1.1.1-2","url":null,"abstract":"Human body need to consume the sufficient amount of protein on daily basis. Lacking of sufficient intake of protein may cause many health complications. This short review aimed to assess the perceptions of various researchers available in the shape of literature about the health complications caused by low intake of protein. Based on available literature the researcher arrived at conclusion that insufficient of protein may cause various health problems such as kwashiorkor, marasmus, impaired mental health, edema, organ failure, wasting and shrinkage of muscle tissues, and weakness of immune system.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"139 1","pages":"1-2"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78010745","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}
Pub Date : 2017-01-01DOI: 10.35841/FOOD-SCIENCE.1.1.3-8
L. Fry
Hunger is a worldwide problem, and Africa is the continent with the world?s highest percentage of hungry persons; Benin is one of Africa?s poorest and hungriest countries, and this paper addresses those issues and then identifies the factors that predict hunger in that country. Benin has a substantial rural population, slightly over half of the sample used in this study resides in rural areas, and those respondents will receive some attention in this paper, especially because the paper looks closely at literature?s suggestion that African farmers may be hungrier than the rest of the population, and also that gender may be a factor. This study is based on a national probability sample of 1,200 Benin respondents included in Round 6 of the Afrobarometer survey conducted in 2014. The search is for policy related factors that might help alleviate Benin?s hunger problem. To preview the findings, this study did not find any light at the end of the tunnel regarding hunger for Benin.The findings do provide information about the extent of hidden hunger in Benin. The results highlight the role of poverty as the root cause of hunger in Benin. The study found support for the notion that farmers are hungrier than other respondents, but gender and urban ?rural differences disappeared in the analysis. The surpring findings were that respondent?s perceptions that the government was not ensuring that people have enough to eat and not handling improvement of the living standards of the poor were highly, as well as age, significant predictors of hunger in Benin.
{"title":"Hidden hunger in Benin: the scope and prospectus.","authors":"L. Fry","doi":"10.35841/FOOD-SCIENCE.1.1.3-8","DOIUrl":"https://doi.org/10.35841/FOOD-SCIENCE.1.1.3-8","url":null,"abstract":"Hunger is a worldwide problem, and Africa is the continent with the world?s highest percentage of hungry persons; Benin is one of Africa?s poorest and hungriest countries, and this paper addresses those issues and then identifies the factors that predict hunger in that country. Benin has a substantial rural population, slightly over half of the sample used in this study resides in rural areas, and those respondents will receive some attention in this paper, especially because the paper looks closely at literature?s suggestion that African farmers may be hungrier than the rest of the population, and also that gender may be a factor. This study is based on a national probability sample of 1,200 Benin respondents included in Round 6 of the Afrobarometer survey conducted in 2014. The search is for policy related factors that might help alleviate Benin?s hunger problem. To preview the findings, this study did not find any light at the end of the tunnel regarding hunger for Benin.The findings do provide information about the extent of hidden hunger in Benin. The results highlight the role of poverty as the root cause of hunger in Benin. The study found support for the notion that farmers are hungrier than other respondents, but gender and urban ?rural differences disappeared in the analysis. The surpring findings were that respondent?s perceptions that the government was not ensuring that people have enough to eat and not handling improvement of the living standards of the poor were highly, as well as age, significant predictors of hunger in Benin.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"454 1","pages":"3-8"},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82936837","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}
Pub Date : 2011-12-31DOI: 10.3746/JFN.2011.16.4.386
Ji-Eun Eom, G. Moon
Previous studies have confirmed that fermented whey produced by Leuconostoc mesenteroides CJNU 0147 or Lactobacillus casei CJNU 0588 display bifidogenic growth stimulator (BGS) activity. The present study sought to determine if the strain itself can improve the growth of bifidobacteria in co-cultures. In reinforced clostridial medium (RCM), both strains stimulated the growth of a Bifidobacterium lactis strain during the exponential phase and also stimulated the growth during almost all growth phases in whey broth. Fermented whey containing viable Leu. mesenteroides CJNU 0147 and L. casei CJNU 0588 cells maintained viability of the B. lactis strain stored at 10℃ in MRS broth. Viable cell count of the B. lactis strain without the fermented whey was decreased to 5.6 log cfu/mL after 15 days, whereas that of the strain with the fermented whey was slightly increased to 7.1 log cfu/mL as compared with initial viable cell count of 6.9 log cfu/mL.
{"title":"Leuconostoc mesenteroides CJNU 0147 and Lactobacillus casei CJNU 0588 Improve Growth of a Bifidobacterium lactis Strain in Co-cultures","authors":"Ji-Eun Eom, G. Moon","doi":"10.3746/JFN.2011.16.4.386","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.4.386","url":null,"abstract":"Previous studies have confirmed that fermented whey produced by Leuconostoc mesenteroides CJNU 0147 or Lactobacillus casei CJNU 0588 display bifidogenic growth stimulator (BGS) activity. The present study sought to determine if the strain itself can improve the growth of bifidobacteria in co-cultures. In reinforced clostridial medium (RCM), both strains stimulated the growth of a Bifidobacterium lactis strain during the exponential phase and also stimulated the growth during almost all growth phases in whey broth. Fermented whey containing viable Leu. mesenteroides CJNU 0147 and L. casei CJNU 0588 cells maintained viability of the B. lactis strain stored at 10℃ in MRS broth. Viable cell count of the B. lactis strain without the fermented whey was decreased to 5.6 log cfu/mL after 15 days, whereas that of the strain with the fermented whey was slightly increased to 7.1 log cfu/mL as compared with initial viable cell count of 6.9 log cfu/mL.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"24 1","pages":"386-389"},"PeriodicalIF":0.0,"publicationDate":"2011-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79750472","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}
Pub Date : 2011-12-31DOI: 10.3746/JFN.2011.16.4.321
O. Kang
Water, methanol and ethanol extracts of ginseng leaves were assayed for total phenolics and flavonoids, ascorbic acid, cupric and ferrous ion chelating activities, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidant power (FRAP) assay and ABTS radical cation decolourization (TEAC) assay for their antioxidant properties. The ethanol extract of ginseng leaves contained significantly (p＜0.05) higher amounts of total phenolics and flavonoids (600.57 and 1701 ㎎/100 g) than methanol (374.43 and 1512.64 ㎎/100 g) and water extracts (248.30 and 680.05 ㎎/100 g). Among solvent extracts of ginseng leaves, the ethanol extract showed the most powerful antioxidant activities. However, the ferrous ion chelating activity of ginseng leaf extracts were lower than the cupric ion chelating ability. These differences in concentrations of key antioxidants among various solvent extracts seemed to be responsible for their differences in antioxidant activities. These results suggest that ethanol extract of ginseng leaves has the most effective antioxidant capacity compared to the methanol and water extracts tested in the present study. Thus, it can be applied for the effective extraction of functional material from ginseng leaves for the usage of pharmaceutical and/or food industries.
{"title":"Antioxidant Activities of Various Solvent Extracts from Ginseng (Panax ginseng C.A. Meyer) Leaves","authors":"O. Kang","doi":"10.3746/JFN.2011.16.4.321","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.4.321","url":null,"abstract":"Water, methanol and ethanol extracts of ginseng leaves were assayed for total phenolics and flavonoids, ascorbic acid, cupric and ferrous ion chelating activities, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidant power (FRAP) assay and ABTS radical cation decolourization (TEAC) assay for their antioxidant properties. The ethanol extract of ginseng leaves contained significantly (p＜0.05) higher amounts of total phenolics and flavonoids (600.57 and 1701 ㎎/100 g) than methanol (374.43 and 1512.64 ㎎/100 g) and water extracts (248.30 and 680.05 ㎎/100 g). Among solvent extracts of ginseng leaves, the ethanol extract showed the most powerful antioxidant activities. However, the ferrous ion chelating activity of ginseng leaf extracts were lower than the cupric ion chelating ability. These differences in concentrations of key antioxidants among various solvent extracts seemed to be responsible for their differences in antioxidant activities. These results suggest that ethanol extract of ginseng leaves has the most effective antioxidant capacity compared to the methanol and water extracts tested in the present study. Thus, it can be applied for the effective extraction of functional material from ginseng leaves for the usage of pharmaceutical and/or food industries.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"163 1","pages":"321-327"},"PeriodicalIF":0.0,"publicationDate":"2011-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80279231","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}
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