Present study aimed to optimise stabiliser concentration and swelling time of oat in the production of oat milk using response surface methodology. The effects of independent variables (stabiliser concentration, swelling time) on dependent variables (rheological and sensory properties) were studied using a central composite rotatable design of experiments. Physico-chemical properties and colour values of samples were not significantly (P > 0.05) correlated to stabiliser concentration and swelling time. While stabiliser concentration affected the consistency index (P < 0.05), swelling time had no effect on the rheological properties. The stabiliser ratio affected the sensory texture of samples (P < 0.05). The sensory scores did not increase with increasing K value, on the contrary, the samples with the highest K value had lower sensory scores (P < 0.05). Considering the K value and sensory scores, the optimum stabiliser concentration and swelling time were determined as 0.102%, and 51.2 min, respectively.
{"title":"Optimisation of stabiliser usage conditions in oat milk production using response surface methodology","authors":"C. Akal, G. Eminoğlu, B. Özer","doi":"10.1556/066.2022.00263","DOIUrl":"https://doi.org/10.1556/066.2022.00263","url":null,"abstract":"Present study aimed to optimise stabiliser concentration and swelling time of oat in the production of oat milk using response surface methodology. The effects of independent variables (stabiliser concentration, swelling time) on dependent variables (rheological and sensory properties) were studied using a central composite rotatable design of experiments. Physico-chemical properties and colour values of samples were not significantly (P > 0.05) correlated to stabiliser concentration and swelling time. While stabiliser concentration affected the consistency index (P < 0.05), swelling time had no effect on the rheological properties. The stabiliser ratio affected the sensory texture of samples (P < 0.05). The sensory scores did not increase with increasing K value, on the contrary, the samples with the highest K value had lower sensory scores (P < 0.05). Considering the K value and sensory scores, the optimum stabiliser concentration and swelling time were determined as 0.102%, and 51.2 min, respectively.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2023-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45308475","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}
K. F. Erol, G. Kutlu, F. Tornuk, M. Guzel, I.E. Donmez
Turkish red pine (Pinus brutia Ten.) is an important tree species that grows widely in Türkiye. In this study, Box-Behnken experimental design was created and optimised for ultrasound assisted extraction of bioactive components of Turkish red pine waste bark. Extraction yield, total phenolic content (TPC), total concentrated tannin (TCT), ferric reducing antioxidant power (FRAP), and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) were determined at experimental points. As a result of the optimisation process, optimum parameter values were found at 34.8 °C temperature, 6.5 min time and 116.3 W ultrasonic power. Under optimum conditions, the extraction efficiency was 13.16%, TPC 103.09 mg GAE/g, TCT 13.29 mg CE/g, FRAP 602.14 mg TEAC/g, and ABTS 624.51 mg TEAC/g activity results were obtained. The extracts obtained showed low in vitro toxicity against healthy cell lines (HEK-293, human embryonic kidney), proliferation of CaCo-2 (human colorectal adenocarcinoma) and MIA PaCa-2 (human pancreatic adenocarcinoma) cancer cells was significantly reduced. It was also determined that this extract has lower activity against Alzheimer's disease (AD)-associated AChE (acetylcholinesterase)-BChE (butyrylcholinesterase) than diabetes disease associated ɑ-glucosidase and ɑ-amylase. The extracts also showed significant antibacterial activity against Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli.
{"title":"Determination of antioxidant, anticancer, antidiabetic and antimicrobial activities of Turkish red pine (Pinus brutia Ten.) bark ultrasound-assisted extract as a functional food additive","authors":"K. F. Erol, G. Kutlu, F. Tornuk, M. Guzel, I.E. Donmez","doi":"10.1556/066.2022.00197","DOIUrl":"https://doi.org/10.1556/066.2022.00197","url":null,"abstract":"Turkish red pine (Pinus brutia Ten.) is an important tree species that grows widely in Türkiye. In this study, Box-Behnken experimental design was created and optimised for ultrasound assisted extraction of bioactive components of Turkish red pine waste bark. Extraction yield, total phenolic content (TPC), total concentrated tannin (TCT), ferric reducing antioxidant power (FRAP), and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) were determined at experimental points. As a result of the optimisation process, optimum parameter values were found at 34.8 °C temperature, 6.5 min time and 116.3 W ultrasonic power. Under optimum conditions, the extraction efficiency was 13.16%, TPC 103.09 mg GAE/g, TCT 13.29 mg CE/g, FRAP 602.14 mg TEAC/g, and ABTS 624.51 mg TEAC/g activity results were obtained. The extracts obtained showed low in vitro toxicity against healthy cell lines (HEK-293, human embryonic kidney), proliferation of CaCo-2 (human colorectal adenocarcinoma) and MIA PaCa-2 (human pancreatic adenocarcinoma) cancer cells was significantly reduced. It was also determined that this extract has lower activity against Alzheimer's disease (AD)-associated AChE (acetylcholinesterase)-BChE (butyrylcholinesterase) than diabetes disease associated ɑ-glucosidase and ɑ-amylase. The extracts also showed significant antibacterial activity against Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2023-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67639876","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}
W.W. Chen, L. Wang, A.J. Zhou, C. Fan, Y.D. Zhang, Z.P. Wang, S. Rong, T. Wang
Intermittent fasting (IF) is a dietary strategy that involves alternating periods of abstention from calorie consumption with periods of ad libitum food intake and has been shown to have beneficial effects in many ways. Recent studies have shown that IF attenuates neurodegeneration and improves cognitive decline, enhances functional recovery after stroke as well as attenuates the pathological and clinical features of epilepsy in animal models. Furthermore, IF induced several molecular and cellular adaptations in neurons that overall enhanced cellular stress resistance, synaptic plasticity, and neurogenesis. In this review, the beneficial effects of IF on central neurological disorders are discussed. The information summarised in this review can be used to help contextualise existing research and better guide the development of future IF interventions.
{"title":"The benefits of intermittent fasting: A review of possible mechanisms on central neurological disorders","authors":"W.W. Chen, L. Wang, A.J. Zhou, C. Fan, Y.D. Zhang, Z.P. Wang, S. Rong, T. Wang","doi":"10.1556/066.2022.00230","DOIUrl":"https://doi.org/10.1556/066.2022.00230","url":null,"abstract":"Intermittent fasting (IF) is a dietary strategy that involves alternating periods of abstention from calorie consumption with periods of ad libitum food intake and has been shown to have beneficial effects in many ways. Recent studies have shown that IF attenuates neurodegeneration and improves cognitive decline, enhances functional recovery after stroke as well as attenuates the pathological and clinical features of epilepsy in animal models. Furthermore, IF induced several molecular and cellular adaptations in neurons that overall enhanced cellular stress resistance, synaptic plasticity, and neurogenesis. In this review, the beneficial effects of IF on central neurological disorders are discussed. The information summarised in this review can be used to help contextualise existing research and better guide the development of future IF interventions.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2023-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48688649","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}
Z. Ni, J.T. Li, S.M. Zhang, Y. Dong, Q.Q. Liu, M.G. Li, Y.N. Wang
Nattokinase (NK) is effective in the prevention and treatment of cardiovascular disease. Cucumber is rich in nutrients with low sugar content and is safe for consumption. The aim of this study was to construct a therapeutic cucumber that can express NK, which can prevent and alleviate cardiovascular diseases by consumption. Because the Bitter fruit (Bt) gene contributes to bitter taste but has no obvious effect on the growth and development of cucumber, so the NK-producing cucumber was constructed by replacing the Bt gene with NK by using CRISPR/Cas9. The pZHY988-Cas9-sgRNA and pX6-LHA-U6-NK-T-RHA vectors were constructed and transformed into Agrobacterium tumefaciens EHA105, which was transformed into cucumber by floral dip method. The crude extract of NK-producing cucumber had significant thrombolytic activity in vitro. In addition, treatment with the crude extract significantly delayed thrombus tail appearance, and the thrombin time of mice was much longer than that of normal mice. The degrees of coagulation and blood viscosity as well as hemorheological properties improved significantly after crude extract treatment. These findings show that NK-producing cucumber can effectively alleviate thrombosis and improve blood biochemical parameters, providing a new direction for diet therapy against cardiovascular diseases.
{"title":"Construction and functional analysis of nattokinase-producing cucumber obtained by the CRISPR-Cas9 system","authors":"Z. Ni, J.T. Li, S.M. Zhang, Y. Dong, Q.Q. Liu, M.G. Li, Y.N. Wang","doi":"10.1556/066.2022.00231","DOIUrl":"https://doi.org/10.1556/066.2022.00231","url":null,"abstract":"Nattokinase (NK) is effective in the prevention and treatment of cardiovascular disease. Cucumber is rich in nutrients with low sugar content and is safe for consumption. The aim of this study was to construct a therapeutic cucumber that can express NK, which can prevent and alleviate cardiovascular diseases by consumption. Because the Bitter fruit (Bt) gene contributes to bitter taste but has no obvious effect on the growth and development of cucumber, so the NK-producing cucumber was constructed by replacing the Bt gene with NK by using CRISPR/Cas9. The pZHY988-Cas9-sgRNA and pX6-LHA-U6-NK-T-RHA vectors were constructed and transformed into Agrobacterium tumefaciens EHA105, which was transformed into cucumber by floral dip method. The crude extract of NK-producing cucumber had significant thrombolytic activity in vitro. In addition, treatment with the crude extract significantly delayed thrombus tail appearance, and the thrombin time of mice was much longer than that of normal mice. The degrees of coagulation and blood viscosity as well as hemorheological properties improved significantly after crude extract treatment. These findings show that NK-producing cucumber can effectively alleviate thrombosis and improve blood biochemical parameters, providing a new direction for diet therapy against cardiovascular diseases.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2023-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43329847","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}
In this paper, fresh Muzao (Zizyphus jujuba cv. Muzao) at full-red and white-ripe periods were used as raw materials to brew low-alcohol jujube wines directly without cooking or extraction. The results showed that the contents of total acid, total phenolics, and total tannin of white-ripe jujube wines (WRJW) were significantly higher than that of full-red jujube wines (FRJW) under the same ratio of jujube fruit/water (P < 0.05). When the ratio of jujube fruit to water increased from 1:1 to 1:5, the total esters contents of WRJW increased from 2261.56 μg L−1 to 3671.51 μg L−1, but decreased in FRJW. Especially, the contents of ethyl octanoate, ethyl decanoate, and isoamyl caprylate in WRJW (1:5) were significantly higher than in other wine samples (P < 0.05). These three esters with a variety of aroma description characteristics can give jujube wine a more complex flavour. The sensory evaluation also showed that the WRJW (1:5) had the highest score. This wine had the following characteristics: clear and transparent, light yellow, pure elegant fruit and wine aroma, pleasant fragrance, harmonious wine body, fresh taste, sweet and sour, with typical characteristics of jujube wine. The research results can provide a theoretical basis and technical reference for the industrial production of high-quality jujube wine.
{"title":"Enhancement of aromatic and sensory profile of jujube wines fermented with fresh Zizyphus jujuba cv. Muzao at the white-ripe period","authors":"J. Wang, W.J. Zhang, N. Wang","doi":"10.1556/066.2022.00187","DOIUrl":"https://doi.org/10.1556/066.2022.00187","url":null,"abstract":"In this paper, fresh Muzao (Zizyphus jujuba cv. Muzao) at full-red and white-ripe periods were used as raw materials to brew low-alcohol jujube wines directly without cooking or extraction. The results showed that the contents of total acid, total phenolics, and total tannin of white-ripe jujube wines (WRJW) were significantly higher than that of full-red jujube wines (FRJW) under the same ratio of jujube fruit/water (P < 0.05). When the ratio of jujube fruit to water increased from 1:1 to 1:5, the total esters contents of WRJW increased from 2261.56 μg L−1 to 3671.51 μg L−1, but decreased in FRJW. Especially, the contents of ethyl octanoate, ethyl decanoate, and isoamyl caprylate in WRJW (1:5) were significantly higher than in other wine samples (P < 0.05). These three esters with a variety of aroma description characteristics can give jujube wine a more complex flavour. The sensory evaluation also showed that the WRJW (1:5) had the highest score. This wine had the following characteristics: clear and transparent, light yellow, pure elegant fruit and wine aroma, pleasant fragrance, harmonious wine body, fresh taste, sweet and sour, with typical characteristics of jujube wine. The research results can provide a theoretical basis and technical reference for the industrial production of high-quality jujube wine.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2023-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43870869","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}
Proper gluten quantitation is essential for providing safe gluten-free food for patients living with celiac disease (CD). However, gluten quantitation faces several challenges: the lack of a reference method and certified reference materials, the variability of methods and the effects of genetic and environmental factors on gluten. Among all these challenges our research group focuses on gluten reference material development. Gluten content is determined by enzyme linked immunosorbent assay (ELISA) methods to obtain comparable data for the selection of cultivars used in our reference material development efforts. As ELISA methods are developed for determining low gluten concentrations, application for these special research purposes requires a 10,000-fold dilution. The formerly performed process was a post-extraction liquid dilution that proved to be sufficient for wheat samples. However, gluten contents of rye and barley samples were found to be overestimated by ELISA methods. One of the suggested reasons is the structural and solubility changes of gluten proteins during the dilution process. Therefore, our present study focuses on the comparison of the original dilution method and a revised version using solid-phase dilution in a gluten-free matrix.
{"title":"Investigation of the effects of sample preparation on gluten quantitation in rye and barley flours","authors":"G. Muskovics, S. Tömösközi, Z. Bugyi","doi":"10.1556/066.2022.00177","DOIUrl":"https://doi.org/10.1556/066.2022.00177","url":null,"abstract":"Proper gluten quantitation is essential for providing safe gluten-free food for patients living with celiac disease (CD). However, gluten quantitation faces several challenges: the lack of a reference method and certified reference materials, the variability of methods and the effects of genetic and environmental factors on gluten. Among all these challenges our research group focuses on gluten reference material development. Gluten content is determined by enzyme linked immunosorbent assay (ELISA) methods to obtain comparable data for the selection of cultivars used in our reference material development efforts. As ELISA methods are developed for determining low gluten concentrations, application for these special research purposes requires a 10,000-fold dilution. The formerly performed process was a post-extraction liquid dilution that proved to be sufficient for wheat samples. However, gluten contents of rye and barley samples were found to be overestimated by ELISA methods. One of the suggested reasons is the structural and solubility changes of gluten proteins during the dilution process. Therefore, our present study focuses on the comparison of the original dilution method and a revised version using solid-phase dilution in a gluten-free matrix.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2023-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48949282","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}
Jerusalem artichoke tuber extracts (JAE) bioactivity including anticancer, antimicrobial, and digestion-inhibiting properties were investigated. The findings showed that the extracts were able to inhibit cancer growth in the HT-29 colon cancer cell line (HT-29 cc cell line) in a dose-dependent form. The suppression of cell proliferation rose to about 78.05 ± 3.9 percent at a dose of 250 μg mL−1. The Annexin V assay showed dose-dependent DNA fragmentation and detected late apoptotic induction in the HT-29 cc cell line. Depending on the concentration, the extract was able to stop the cell cycle in the HT-29 cc cell line at the G1 phase. Also, JAE prevented the HT-29 cc cell line growth, which resulted in programmed cell death. Additionally, the extracts are potential antibacterial agents and may inhibit lipase and α-amylase.
{"title":"Biological functionality and characteristics of Jerusalem artichoke (Helianthus tuberosus L.) tuber extracts","authors":"N. A. Afoakwah, Y. Zhao, Y. Dong","doi":"10.1556/066.2022.00118","DOIUrl":"https://doi.org/10.1556/066.2022.00118","url":null,"abstract":"Jerusalem artichoke tuber extracts (JAE) bioactivity including anticancer, antimicrobial, and digestion-inhibiting properties were investigated. The findings showed that the extracts were able to inhibit cancer growth in the HT-29 colon cancer cell line (HT-29 cc cell line) in a dose-dependent form. The suppression of cell proliferation rose to about 78.05 ± 3.9 percent at a dose of 250 μg mL−1. The Annexin V assay showed dose-dependent DNA fragmentation and detected late apoptotic induction in the HT-29 cc cell line. Depending on the concentration, the extract was able to stop the cell cycle in the HT-29 cc cell line at the G1 phase. Also, JAE prevented the HT-29 cc cell line growth, which resulted in programmed cell death. Additionally, the extracts are potential antibacterial agents and may inhibit lipase and α-amylase.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2023-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47214800","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}
It is necessary to estimate the number of animals slaughtered outside slaughterhouses in countries like Türkiye, where slaughterings in non-slaughterhouses are relatively high. This paper presents the estimation of red meat production including all slaughterings both in slaughterhouses and in non-slaughterhouses by using a re-established model based on change in the inventory of animals including imported and exported animals, slaughtering rate for the slaughtered animals raised domestically in Türkiye, and total red meat consumption per capita per year in Türkiye. Total red meat production in Türkiye was estimated as 1 million 952 thousand 38 tonnes, bovine meat production was estimated as 1 million 471 thousand 550 tonnes, sheep and goats meat production was estimated as 480 thousand 488 tonnes in 2021. Total red meat human consumption per capita in Türkiye was estimated as 23 kg carcass weight per capita per year and 17 kg retail weight per capita per year. 17 kg of total red meat human consumption came from bovine meat, and 6 kg came from sheep and goats meat. According to the result of cluster analysis of European countries, Türkiye was clustered in the group of lowest total red meat consumption with Albania, Ukraine, Bosnia and Herzegovina, Republic of Moldova, North Macedonia, Czech Republic, and Serbia.
{"title":"A study on enhancement of red meat production and consumption estimation methods in Türkiye","authors":"F. Özbek","doi":"10.1556/066.2022.00132","DOIUrl":"https://doi.org/10.1556/066.2022.00132","url":null,"abstract":"It is necessary to estimate the number of animals slaughtered outside slaughterhouses in countries like Türkiye, where slaughterings in non-slaughterhouses are relatively high. This paper presents the estimation of red meat production including all slaughterings both in slaughterhouses and in non-slaughterhouses by using a re-established model based on change in the inventory of animals including imported and exported animals, slaughtering rate for the slaughtered animals raised domestically in Türkiye, and total red meat consumption per capita per year in Türkiye. Total red meat production in Türkiye was estimated as 1 million 952 thousand 38 tonnes, bovine meat production was estimated as 1 million 471 thousand 550 tonnes, sheep and goats meat production was estimated as 480 thousand 488 tonnes in 2021. Total red meat human consumption per capita in Türkiye was estimated as 23 kg carcass weight per capita per year and 17 kg retail weight per capita per year. 17 kg of total red meat human consumption came from bovine meat, and 6 kg came from sheep and goats meat. According to the result of cluster analysis of European countries, Türkiye was clustered in the group of lowest total red meat consumption with Albania, Ukraine, Bosnia and Herzegovina, Republic of Moldova, North Macedonia, Czech Republic, and Serbia.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2023-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49587866","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}
The research aim was to evaluate the Portuguese honey consumers’ profile, their attitudes, perceptions, and trends towards the product, production, and consumption, to allow the development of marketing strategies. With this purpose, a questionnaire was developed in accordance with the Ajzen's Planned Behaviour Theory and was then completed by 784 interviewees to retrieve quantitative and qualitative data. These included demographic, consumption pattern, and behavioural pattern variables collected in a Likert scale. Spearman correlations were performed between ordinal and continuous variables, and chi-squared tests of independency applied to contingency tables between nominal variables. A positive correlation was found between age and frequency of purchasing. Men consume honey more frequently than women. Portuguese honey has a good reputation, and it is preferred in relation to imported honey. The Portuguese consumer is not completely aware of the different floral characteristics of honey, other hive products, and positive externalities associated with beekeeping. By filling the marketing gap identified, production and consumption of honey could be increased in Portugal. Marketing campaigns promoting the health benefits of honey and other hive products, as well as the externalities of beekeeping may be advantageous.
{"title":"Attitudes, perceptions, and trends of honey consumption in Portugal","authors":"F. Mata, M. Dos-Santos","doi":"10.1556/066.2022.00186","DOIUrl":"https://doi.org/10.1556/066.2022.00186","url":null,"abstract":"The research aim was to evaluate the Portuguese honey consumers’ profile, their attitudes, perceptions, and trends towards the product, production, and consumption, to allow the development of marketing strategies. With this purpose, a questionnaire was developed in accordance with the Ajzen's Planned Behaviour Theory and was then completed by 784 interviewees to retrieve quantitative and qualitative data. These included demographic, consumption pattern, and behavioural pattern variables collected in a Likert scale. Spearman correlations were performed between ordinal and continuous variables, and chi-squared tests of independency applied to contingency tables between nominal variables. A positive correlation was found between age and frequency of purchasing. Men consume honey more frequently than women. Portuguese honey has a good reputation, and it is preferred in relation to imported honey. The Portuguese consumer is not completely aware of the different floral characteristics of honey, other hive products, and positive externalities associated with beekeeping. By filling the marketing gap identified, production and consumption of honey could be increased in Portugal. Marketing campaigns promoting the health benefits of honey and other hive products, as well as the externalities of beekeeping may be advantageous.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48756889","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}
N. İnceören, B. Çeken Toptancı, G. Kızıl, M. Kızıl
Reducing sugars are known to generate reactive oxygen species (ROS), mainly by means of the glycation reaction. The hydroxyl radical, a prominent entity of ROS, is known to alter cellular DNA and induces damage to DNA, and plays a role in diseases such as diabetes mellitus. In this study, the oxidative damage of DNA induced by the lysine/Fe3+/MG reaction was investigated. Silybum marianum seeds extract (SlyE), standard silymarin (Sly), and vitamin B6 derivatives, pyridoxal-5-phosphate (PLP), pyridoxamine (PM), and pyridoxine (P) in reversing glycation-induced damage in DNA were evaluated. In addition, different sugars and sugar phosphates were incubated with plasmid pBR 322 DNA to control and compare their harmful effects. Our results revealed that SlyE protected lysine/Fe3+/MG induced oxidative DNA damage more effectively than Sly. Vitamins, on the other hand, prevented this DNA damage in the order of PLP>P>PM. The DNA altering and damaging intensity of sugars and sugar phosphates tested increased considerably in the following order: Ribose-5-phosphate > fructose-6-phosphate > ribose > fructose > fructose-1,6 biphosphate > glucose-6 phosphate > glucose. The results show that the lysine/Fe3+/MG glycation reaction can cause oxidative damage of DNA through a mechanism involving hydroxyl radicals. It also provides evidence that ribose-5-phosphate and fructose and its phosphate metabolites can alter DNA more rapidly in vitro than glucose and its phosphate metabolites.
{"title":"Evaluation of Silybum marianum seed extract and vitamin B6 derivatives on methylglyoxal and sugar-induced oxidative DNA damage","authors":"N. İnceören, B. Çeken Toptancı, G. Kızıl, M. Kızıl","doi":"10.1556/066.2022.00138","DOIUrl":"https://doi.org/10.1556/066.2022.00138","url":null,"abstract":"Reducing sugars are known to generate reactive oxygen species (ROS), mainly by means of the glycation reaction. The hydroxyl radical, a prominent entity of ROS, is known to alter cellular DNA and induces damage to DNA, and plays a role in diseases such as diabetes mellitus. In this study, the oxidative damage of DNA induced by the lysine/Fe3+/MG reaction was investigated. Silybum marianum seeds extract (SlyE), standard silymarin (Sly), and vitamin B6 derivatives, pyridoxal-5-phosphate (PLP), pyridoxamine (PM), and pyridoxine (P) in reversing glycation-induced damage in DNA were evaluated. In addition, different sugars and sugar phosphates were incubated with plasmid pBR 322 DNA to control and compare their harmful effects. Our results revealed that SlyE protected lysine/Fe3+/MG induced oxidative DNA damage more effectively than Sly. Vitamins, on the other hand, prevented this DNA damage in the order of PLP>P>PM. The DNA altering and damaging intensity of sugars and sugar phosphates tested increased considerably in the following order: Ribose-5-phosphate > fructose-6-phosphate > ribose > fructose > fructose-1,6 biphosphate > glucose-6 phosphate > glucose. The results show that the lysine/Fe3+/MG glycation reaction can cause oxidative damage of DNA through a mechanism involving hydroxyl radicals. It also provides evidence that ribose-5-phosphate and fructose and its phosphate metabolites can alter DNA more rapidly in vitro than glucose and its phosphate metabolites.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2023-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47838472","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}
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