1
|
Verma SK, Ganesan P, Kishore P, Remya S, Mohan CO, Padmavathy P, Muralidhran N, Bindu J. Effects of different cooking methods on the proximate composition and physical properties of Brown shrimp ( Metapenaeus dobsonii) during cooking and freezing cycle. FOOD SCI TECHNOL INT 2024; 30:517-526. [PMID: 37041697 DOI: 10.1177/10820132231166972] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/13/2023]
Abstract
Present study aimed to evaluate the changes in proximate composition and physical attributes in brown shrimp (Metapenaeus dobsonii) exposed to different methods of cooking followed by freezing. For this, three different grades (100/200, 200/300, and 300/500 numbers per kg) of brown shrimp were cooked at 90 °C till the core temperature of the product reaches 85 °C using hot water, steam, and microwave (400 W) techniques. The changes in yield, cooking loss, proximate composition, textural, and colour profile were assessed for cooked shrimps. The cooking loss was higher for larger grades of shrimp, whereas shrimp cooked using hot water exhibited the highest cooking loss. Lowest cooking loss was observed for microwave-cooked shrimp. Moisture content decreased after cooking whereas protein, fat, ash, and calorie content increased. After cooking, different grades of shrimp showed an increase in their lightness (L*), redness (a*), and yellowness (b*) values. The smaller grade shrimp exhibited lower value for cohesiveness, hardness, chewiness, and gumminess. Different cooking techniques yielded cooked shrimp of varying hardness values.
Collapse
Affiliation(s)
- Sumit Kumar Verma
- Fisheries College and Research Institute, Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Thoothukkudi, Tamil Nadu, India
| | - P Ganesan
- Fisheries College and Research Institute, Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Thoothukkudi, Tamil Nadu, India
| | - Pankaj Kishore
- ICAR-Central Institute of Fisheries Technology, Cochin, Kerala, India
| | - S Remya
- ICAR-Central Institute of Fisheries Technology, Cochin, Kerala, India
| | - C O Mohan
- ICAR-Central Institute of Fisheries Technology, Cochin, Kerala, India
| | - Pandurengan Padmavathy
- Fisheries College and Research Institute, Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Thoothukkudi, Tamil Nadu, India
| | - Nagarajan Muralidhran
- Department of Fish Processing Technology, Dr. MGR Fisheries College and Research Institute, Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Ponneri, Tamil Nadu, India
| | - J Bindu
- ICAR-Central Institute of Fisheries Technology, Cochin, Kerala, India
| |
Collapse
|
2
|
Wali S, Zahra M, Okla MK, Wahidah HA, Tauseef I, Haleem KS, Farid A, Maryam A, AbdElgawad H, Adetunji CO, Akhtar N, Akbar S, Rehman W, Yasir H, Shakira G. Brassica oleracea L. (Acephala Group) based zinc oxide nanoparticles and their efficacy as antibacterial agent. BRAZ J BIOL 2024; 84:e259351. [DOI: 10.1590/1519-6984.259351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Accepted: 05/26/2022] [Indexed: 11/22/2022] Open
Abstract
Abstract Zinc oxide nanoparticles were synthesized from the leaf extract of Brassica oleracea L. Acephala group (collard green) followed by their characterization using Scanning Electron Microscope (SEM), and Energy Dispersive X-ray (EDX). The antibacterial properties of zinc nanoparticles were tested against Gram-negative bacteria, Pseudomonas aeruginosa (ATCC ® 9027™), Escherichia coli (ATCC ® 8739™), Klebsiella pneumoniae (ATCC® BAA-1705™) and Gram-positive bacteria, Staphylococcus aureus (ATCC ® 6538™) and Listeria monocytogenes (ATCC ® 13932™), at four different concentrations (50.00 µg/ml, 100.00 µg/ml, 500.00 µg/ml and 1 mg/ml) of zinc oxide nanoparticles suspension. Results revealed that the synthesized nanoparticles exhibit strong antibacterial effects against Pseudomonas aeruginosa, Listeria monocytogenes, Klebsiella pneumonia, Staphylococcus aureus and Escherichia coli at 500.00 µg/ml-1 mg/ml concentrations. An increase in efficacy of nanoparticles with the decrease of their size was also evident. This is a first ever report on Brassica oleracea, L. based nanoparticles which demonstrates that 500.00 µg-1 mg/ml conc. of zinc oxide nanoparticles have antibacterial activity against both Gram -ve and Gram +ve bacteria and have the potential to be considered as an antibacterial agent in future.
Collapse
Affiliation(s)
| | - M. Zahra
- University of Peshawar, Pakistan
| | | | | | | | | | | | | | | | | | - N. Akhtar
- National University of Medical Science, Pakistan
| | | | | | - H. Yasir
- The Islamia University of Bahawalpur, Pakistan
| | - G. Shakira
- National Institute for Genomics Advanced Biotechnology, Pakistan
| |
Collapse
|
3
|
Khan I, Khan I, Usman M, Xiao Wei Z, Ping X, Khan S, Khan F, Jianye Z, Zhiqiang L, Lizhe A. Circulating microbiota and metabolites: Insights into cardiovascular diseases. J Clin Lab Anal 2022; 36:e24779. [DOI: 10.1002/jcla.24779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 10/10/2022] [Accepted: 11/08/2022] [Indexed: 12/05/2022] Open
Affiliation(s)
- Ikram Khan
- Department of Microbiology, School of Life Sciences Lanzhou University Lanzhou Gansu China
- School of Stomatology Northwest Minzu University Lanzhou Gansu China
| | - Imran Khan
- Department of Microbiology Khyber Medical University Peshawar Peshawar Khyber Pakhtunkhwa Pakistan
| | - Muhammad Usman
- State Key Laboratory of Grassland Agro‐ecosystem, Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture and Ruler Affairs, Collegeof Pastoral Agriculture Sciences and Technology Lanzhou University Lanzhou Gansu China
| | - Zhang Xiao Wei
- Department of Cardiology Lanzhou University Second Hospital Lanzhou Gansu China
| | - Xie Ping
- Department of Cardiology Gansu Provincial Hospital Lanzhou China
| | - Sarmir Khan
- Department of Reproductive Medicine, Academy of Medical Sciences The First Affiliated Hospital of Zheng University Zhengzhou Henan China
| | - Feroz Khan
- Department of Zoology, Wildlife, and Fisheries PirMehr Ali Shah Arid Agriculture University Rawalpindi Pakistan
| | - Zhou Jianye
- School of Stomatology Northwest Minzu University Lanzhou Gansu China
| | - Li Zhiqiang
- School of Stomatology Northwest Minzu University Lanzhou Gansu China
| | - An Lizhe
- Department of Microbiology, School of Life Sciences Lanzhou University Lanzhou Gansu China
| |
Collapse
|
4
|
Kahlon TS, Avena-Bustillos RJ, Brichta JL, Kahlon AK. High-Protein Nutritious Flatbreads and an Option for Gluten-Sensitive Individuals. Foods 2019; 8:foods8110591. [PMID: 31752409 PMCID: PMC6915643 DOI: 10.3390/foods8110591] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Revised: 11/12/2019] [Accepted: 11/15/2019] [Indexed: 12/11/2022] Open
Abstract
Whole grain quinoa and wheat, high-protein vegetable flatbreads were evaluated by tasters and a physical analysis was conducted. The objective was to produce nutritious, tasty gluten-free (quinoa) as well as gluten-containing (wheat) flatbreads. Flatbreads were Quinoa Peanut Oilcake Broccoli (QPCBROC), Wheat Peanut Oilcake Broccoli (WPCBROC), Quinoa Peanut Oilcake Beets (QPCBEET) and Wheat Peanut Oilcake Beets (WPCBEET). Peanut Oilcake would increase protein and add value to this farm byproduct. Bile acid binding broccoli and beets with cholesterol-lowering potential were used. Tasters preferred QPCBROC flatbreads for all sensory parameters. Acceptance of flatbreads was QPCBROC (83%), WPCBROC (70%), QPCBEET (78%) and WPCBEET (69%); these values were statistically similar. The objective of ≥25% protein content was exceeded by 5–8% and that of ≥70% acceptance was adequately achieved. These flatbreads were low in fat (5–6%) and contained essential minerals (4%) with only ≤1% added salt. Porosity and expansion data suggest that these flatbreads would take up relatively little shelf space. These flatbreads require only three ingredients and can be made in a household kitchen or by commercial production. These flatbreads offer a nutritious, tasty choice for all, and quinoa flatbreads offer an option for gluten-sensitive individuals.
Collapse
|
5
|
Singh J, Metrani R, Shivanagoudra SR, Jayaprakasha GK, Patil BS. Review on Bile Acids: Effects of the Gut Microbiome, Interactions with Dietary Fiber, and Alterations in the Bioaccessibility of Bioactive Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:9124-9138. [PMID: 30969768 DOI: 10.1021/acs.jafc.8b07306] [Citation(s) in RCA: 94] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Bile acids are cholesterol-derived steroid molecules that serve various metabolic functions, particularly in the digestion of lipids. Gut microbes produce unconjugated and secondary bile acids through deconjugation and dehydroxylation reactions, respectively. Alterations in the gut microbiota have profound effects on bile acid metabolism, which can result in the development of gastrointestinal and metabolic diseases. Emerging research shows that diets rich in dietary fiber have substantial effects on the microbiota and human health. Plant-based foods are primary sources of bioactive compounds and dietary fiber, which are metabolized by microbes to produce different metabolites. However, the bioaccessibility of these compounds are not well-defined. In this review, we discuss the interaction of bile acids with dietary fiber, the gut microbiota, and their role in the bioaccessibility of bioactive compounds. To understand the possible mechanism by which bile acids bind fiber, molecular docking was performed between different dietary fiber and bile salts.
Collapse
Affiliation(s)
- Jashbir Singh
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences , Texas A&M University , 1500 Research Parkway , Suite A120, College Station , Texas 77845 , United States
| | - Rita Metrani
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences , Texas A&M University , 1500 Research Parkway , Suite A120, College Station , Texas 77845 , United States
| | - Siddanagouda R Shivanagoudra
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences , Texas A&M University , 1500 Research Parkway , Suite A120, College Station , Texas 77845 , United States
| | - Guddadarangavvanahally K Jayaprakasha
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences , Texas A&M University , 1500 Research Parkway , Suite A120, College Station , Texas 77845 , United States
| | - Bhimanagouda S Patil
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences , Texas A&M University , 1500 Research Parkway , Suite A120, College Station , Texas 77845 , United States
| |
Collapse
|
6
|
O'Neill CM, Cruz-Romero MC, Duffy G, Kerry JP. Comparative effect of different cooking methods on the physicochemical and sensory characteristics of high pressure processed marinated pork chops. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.03.005] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
|
7
|
Influence of Green Leafy Vegetables in Diets with an Elevated ω-6:ω-3 Fatty Acid Ratio on Rat Blood Pressure, Plasma Lipids, Antioxidant Status and Markers of Inflammation. Nutrients 2019; 11:nu11020301. [PMID: 30709032 PMCID: PMC6413025 DOI: 10.3390/nu11020301] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Revised: 01/25/2019] [Accepted: 01/25/2019] [Indexed: 12/11/2022] Open
Abstract
The typical Western dietary pattern has an elevated ω-6:ω-3 fatty acid ratio (FAR), which may exacerbate the risk of chronic disease. Conversely, the consumption of diets containing green leafy vegetables (GLVs) have been demonstrated to attenuate disease risk. This study investigated the effects of collard greens (CG), purslane (PL) and orange flesh sweetpotato greens (SPG) on measures of disease risk in rats fed diets with a 25:1 ω-6:ω-3 FAR. Male spontaneously hypertensive rats (SHRs) were randomly assigned to four dietary groups (n = 10/group) with a 25:1 ω-6:ω-3 FAR. Experimental diets contained 4% (dried weight) CG, PL or SPG. Dietary intake, body weight, blood pressure, plasma adiponectin, high sensitivity C-reactive protein (hsCRP), oxygen radical absorbance capacity and lipid profile were determined using standardized procedures. Following a 6-week consumption period, systolic blood pressure, plasma adiponectin, total and low-density lipoprotein (LDL) cholesterol decreased following the consumption of diets containing GLVs. While hsCRP increased in SHRs fed diets containing CG and PL, plasma antioxidant capacity was significantly reduced (p < 0.05) with the consumption of diets containing the GLVs. These findings suggest that CG, PL and SPG have the potential to decrease risks for cardiovascular disease (CVD) associated with the consumption of diets with an elevated ω-6:ω-3 FAR.
Collapse
|
8
|
Dygut J, Piwowar M, Fijałkowska K, Guevara I, Jakubas R, Gonzales G, Popławski K, Strokowska A, Wikariak H, Jurkowski W. Effect of Cabbage Wraps on the Reduction of Post-Traumatic Knee Exudates in Men. J Altern Complement Med 2018; 24:1113-1119. [PMID: 29782183 DOI: 10.1089/acm.2017.0304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
OBJECTIVES The study investigates measurable effects of cabbage leaf wraps on post-traumatic knee injury exudate absorption in men. DESIGN Case-control experiment on the same group of patients (before and after treatment). SETTINGS/LOCATION One academic center and two hospitals. SUBJECTS The study was carried out on a group of patients with different degrees of injury severity in the acute stage of the knee injury who were divided into three groups based on the width of suprapatellar recess gap (3-5 mm in group 1, 6-10 mm in group 2, and 11 mm or more in group 3) as assessed by ultrasonography. INTERVENTIONS Each group of patients was divided into two subgroups, one of which comprised patients whose knees were treated with wraps containing cabbage leaves with ice (cases) and the others comprised patients treated with wraps without cabbage leaves, with cooling dressing only (controls). RESULTS Significant progression in knee fluid uptake was observed in the acute stage of the knee injuries treated with cabbage wraps compared with control groups (p < 0.05). It was shown that the time, type of wraps, and a degree of severity of post-traumatic exudative knee inflammation affect the process of knee recovery (Friedman test for repeated measures p < 0.05). The most significant results were observed within first 24 h after the injury. Further decrease in the width of the recess gap after 5 days was observed. CONCLUSIONS Application of cabbage wraps with ice to the knee in men may promote a reduction of swelling (by accelerating absorption of knee exudates) if applied during the acute stage of the knee injury.
Collapse
Affiliation(s)
- Jacek Dygut
- 1 ARTROMED Medical Center , Przemyśl, Poland .,2 Department of Bioinformatics and Telemedicine, Jagiellonian University-Medical College , Krakow, Poland
| | - Monika Piwowar
- 2 Department of Bioinformatics and Telemedicine, Jagiellonian University-Medical College , Krakow, Poland
| | - Kinga Fijałkowska
- 3 Department of Laboratory Diagnostics, Provincial Hospital in Przemysl , Przemyśl, Poland
| | - Ibeth Guevara
- 4 Department of Analytical Biochemistry, Faculty of Biochemistry, Biophysics, and Biotechnology, Jagiellonian University , Krakow, Poland
| | | | - Gustaw Gonzales
- 5 Department of Traumatology and Orthopedics, Provincial Hospital in Przemysl , Przemyśl, Poland .,6 Nonpublic Healthcare Facility RehStab , Limanowa, Poland
| | - Krzysztof Popławski
- 5 Department of Traumatology and Orthopedics, Provincial Hospital in Przemysl , Przemyśl, Poland .,6 Nonpublic Healthcare Facility RehStab , Limanowa, Poland
| | - Anna Strokowska
- 7 The Center for Rehabilitation of the Organ Movement , Krzeszowice, Poland
| | - Hanna Wikariak
- 8 Rehabilitation Clinic, 10 Military Clinical Hospital with Polyclinic , Bydgoszcz, Poland
| | - Wiktor Jurkowski
- 9 Earlham Institute , Norwich Research Park, Norwich, United Kingdom
| |
Collapse
|
9
|
Yang IF, Jayaprakasha GK, Patil BS. In Vitro Bile Acid Binding Capacities of Red Leaf Lettuce and Cruciferous Vegetables. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8054-8062. [PMID: 28812344 DOI: 10.1021/acs.jafc.7b02540] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
In the present study, we tested the bile acid binding capacity of red leaf lettuce, red cabbage, red kale, green kale, and Brussels sprouts through in vitro digestion process by simulating mouth, gastric, and intestinal digestion using six bile acids at physiological pH. Green and red kale exhibited significantly higher (86.5 ± 2.9 and 89.7 ± 0.9%, respectively) bile acid binding capacity compared to the other samples. Further, three different compositions of bile acids were tested to understand the effect on different health conditions. To predict the optimal dose for bile acid binding, we established a logistic relationship between kale dose and bile acid binding capacity. The results indicated that kale showed significantly higher bile acid binding capacity (82.5 ± 2.9% equivalent to 72.06 mg) at 1.5 g sample and remained constant up to 2.5 g. In addition, minimally processed (microwaved 3 min or steamed 8 min) green kale showed significantly enhanced bile acid binding capacity (91.1 ± 0.3 and 90.2 ± 0.7%, respectively) compared to lyophilized kale (85.5 ± 0.24%). Among the six bile acids tested, kale preferentially bound hydrophobic bile acids chenodeoxycholic acid and deoxycholic acid. Therefore, regular consumption of kale, especially minimally processed kale, can help excrete more bile acids and, thus, may lower the risk of hypercholesterolemia.
Collapse
Affiliation(s)
- Isabelle F Yang
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University , 1500 Research Parkway, Suite A120, College Station, Texas 77843, United States
| | - Guddadarangavvanahally K Jayaprakasha
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University , 1500 Research Parkway, Suite A120, College Station, Texas 77843, United States
| | - Bhimanagouda S Patil
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University , 1500 Research Parkway, Suite A120, College Station, Texas 77843, United States
| |
Collapse
|
10
|
Toushik SH, Lee KT, Lee JS, Kim KS. Functional Applications of Lignocellulolytic Enzymes in the Fruit and Vegetable Processing Industries. J Food Sci 2017; 82:585-593. [PMID: 28152204 DOI: 10.1111/1750-3841.13636] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2016] [Revised: 12/23/2016] [Accepted: 01/04/2017] [Indexed: 11/29/2022]
Abstract
Cellulose, hemicellulose, pectin (carbohydrate), and lignin (noncarbohydrate) polymers are the main substrates of lignocellulose-degrading enzymes. They are present in large amounts in the primary cell wall and dietary fibers of major fruits and vegetables. During processing of fruits and vegetables to the corresponding final food products, lignocellulosic substrates are hydrolyzed by different lignocellulolytic enzymes. Currently, lignocellulolytic enzymes such as cellulases, xylanases, pectinases, and laccases are extensively used during the processing of fruits and vegetables, in applications like texturizing and flavoring of products in the food industries. The present article provides an updated overview of functional applications of lignocellulolytic enzymes in the juice processing, oil extraction, and alcoholic beverage processing industries. Extensive use of lignocellulolytic enzymes in different food processing industries not only accelerates the production rates but also improves product quality. It is also possible to ensure the efficient use of fruits and vegetables globally by employing lignocellulolytic enzymes in the corresponding processing industries to convert them into food commodities, which will not only raise their economic value in the global market but also increase food availability, which will help mitigate nutritional problems worldwide.
Collapse
Affiliation(s)
| | - Kyung-Tai Lee
- Animal Genomics and Bioinformatics Div., Natl. Inst. of Animal Science, Rural Development Administration, Wanju, 565-851, South Korea
| | - Jin-Sung Lee
- Dept. of Biological Sciences, Kyonggi Univ., Suwon, 442-760, South Korea
| | - Keun-Sung Kim
- Dept. of Food Science and Technology, Chung-Ang Univ., Ansung, 456-756, South Korea
| |
Collapse
|
11
|
Pollock RL. The effect of green leafy and cruciferous vegetable intake on the incidence of cardiovascular disease: A meta-analysis. JRSM Cardiovasc Dis 2016; 5:2048004016661435. [PMID: 27540481 PMCID: PMC4973479 DOI: 10.1177/2048004016661435] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2016] [Revised: 06/17/2016] [Accepted: 06/24/2016] [Indexed: 12/11/2022] Open
Abstract
Does the consumption of green leafy vegetables including cruciferous vegetables significantly reduce the incidence of cardiovascular disease? This research question was answered via employing the statistical methods of meta-analysis by synthesizing relevant worldwide studies that address the association between the consumption of green leafy vegetables and risk of incidence of said diseases. All meta-analysis calculations included determination of effect sizes of relative risk, and their respective 95% confidence intervals, heterogeneity of the studies, relative weights for each study, and significance (p) for each study. Eight studies met the inclusion criteria, which investigated the relationship between the incidences of total cardiovascular disease with the intake of green leafy vegetables. The overall effect size (random effect model) was: RR = 0.842 (95% CI = 0.753 to 0.941), p = 0.002, which indicates a significant 15.8% reduced incidence of cardiovascular disease.
Collapse
|
12
|
Dziedzic K, Szwengiel A, Górecka D, Gujska E, Kaczkowska J, Drożdżyńska A, Walkowiak J. Effect of Wheat Dietary Fiber Particle Size during Digestion In Vitro on Bile Acid, Faecal Bacteria and Short-Chain Fatty Acid Content. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2016; 71:151-7. [PMID: 26924312 PMCID: PMC4891393 DOI: 10.1007/s11130-016-0537-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The influence of bile acid concentration on the growth of Bifidobacterium spp. and Lactobacillus spp. bacteria was demonstrated. Exposing these bacteria to the environment containing bile acid salts, and very poor in nutrients, leads to the disappearance of these microorganisms due to the toxic effect of bile acids. A multidimensional analysis of data in the form of principal component analysis indicated that lactic acid bacteria bind bile acids and show antagonistic effect on E. coli spp. bacteria. The growth in E. coli spp. population was accompanied by a decline in the population of Bifidobacterium spp. and Lactobacillus spp. with a simultaneous reduction in the concentration of bile acids. This is direct proof of acid binding ability of the tested lactic acid bacteria with respect to cholic acid, lithocholic acid and deoxycholic acid. This research demonstrated that the degree of fineness of wheat dietary fibre does not affect the sorption of bile acids and growth of some bacteria species; however, it has an impact on the profile of synthesized short-chained fatty acids. During the digestion of a very fine wheat fibre fraction (WF 90), an increase in the concentration of propionic and butyric acids, as compared with the wheat fiber fraction of larger particles - WF 500, was observed. Our study suggested that wheat fibre did not affect faecal bacteria growth, however, we observed binding of bile acids by Bifidobacterium spp. and Lactobacillus spp.
Collapse
Affiliation(s)
- Krzysztof Dziedzic
- Department of Pediatric Gastroenterology and Metabolic Diseases, Poznan University of Medical Sciences, Szpitalna 27/33, 60-572, Poznań, Poland.
| | - Artur Szwengiel
- Institute of Food Technology and Plant Origin, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624, Poznań, Poland
| | - Danuta Górecka
- Department of Food Service and Catering, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624, Poznań, Poland
| | - Elżbieta Gujska
- Department of Commodity Sciences and Food Analysis, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-957, Olsztyn, Poland
| | - Joanna Kaczkowska
- Department of Food Service and Catering, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624, Poznań, Poland
| | - Agnieszka Drożdżyńska
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Wojska Polskiego 48, 60-627, Poznań, Poland
| | - Jarosław Walkowiak
- Department of Pediatric Gastroenterology and Metabolic Diseases, Poznan University of Medical Sciences, Szpitalna 27/33, 60-572, Poznań, Poland
| |
Collapse
|
13
|
A review of the impact of preparation and cooking on the nutritional quality of vegetables and legumes. Int J Gastron Food Sci 2016. [DOI: 10.1016/j.ijgfs.2015.11.001] [Citation(s) in RCA: 139] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
14
|
Xu Y, Chen Y, Cao Y, Huang W, Zhang S, Xia W, Jiang Q. Effect of Steam Cooking on Textural Properties and Taste Compounds of Shrimp ( Metapenaeus ensis). FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.75] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University
- Key Laboratory of Healthy & Intelligent Kitchen System Integration
| | - Yanping Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University
| | - Yaqun Cao
- Key Laboratory of Healthy & Intelligent Kitchen System Integration
| | - Wenxia Huang
- Key Laboratory of Healthy & Intelligent Kitchen System Integration
| | - Sicong Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University
| |
Collapse
|
15
|
Karakaya S, El SN, Simsek S, Buyukkestelli HI. Vegetable product containing caseinomacropeptide and germinated seed and sprouts. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:880-7. [PMID: 26788011 PMCID: PMC4711480 DOI: 10.1007/s13197-015-2059-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/16/2015] [Accepted: 10/07/2015] [Indexed: 10/22/2022]
Abstract
In this study vegetable product containing germinated seed and sprouts of lentils and cowpeas, and caseinomacropeptide isolated from whey is produced. Three different forms of vegetable product namely puree (VP), freeze-dried (FD) and drum-dried (DD) are produced. Freeze-dried and DD forms are produced to diversify forms of utilization and to improve functionality such as increased shelf life and decreased storage space. Their beneficial effects on health are determined using in vitro methods. All forms displayed antioxidant activities against DPPH radical and oxygen radical, α-amylase inhibitory activities, bile acid binding capacities, and angiotension converting enzyme (ACE) inhibitory activities. Freeze-dried product exhibited the strongest inhibition on α-amylase and ACE with the IC50 value 0.09 μM total phenolic and 0.82 mg protein/g sample, respectively when evaluated on the basis of serving size.
Collapse
Affiliation(s)
- Sibel Karakaya
- Faculty of Engineering, Department of Food Engineering, Ege University, 35100 Izmir, Turkey
| | - Sedef Nehir El
- Faculty of Engineering, Department of Food Engineering, Ege University, 35100 Izmir, Turkey
| | - Sebnem Simsek
- Faculty of Engineering, Department of Food Engineering, Ege University, 35100 Izmir, Turkey
| | | |
Collapse
|
16
|
Isleroglu H, Kemerlı-Kalbaran T, Özdestan-Ocak Ö, Üren A, Kaymak-Ertekin F. Steam Assisted Hybrid Cooking Behavior ofSemitendinosusMuscle: Heterocyclic Amines Formation, Soluble Protein Degradation, Fat Retention, Surface Color, and Cooking Value. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1058276] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
17
|
Simsek S, El SN, Kancabas Kilinc A, Karakaya S. Vegetable and fermented vegetable juices containing germinated seeds and sprouts of lentil and cowpea. Food Chem 2014; 156:289-95. [DOI: 10.1016/j.foodchem.2014.01.095] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2013] [Revised: 12/10/2013] [Accepted: 01/27/2014] [Indexed: 11/16/2022]
|
18
|
Chemical, Rheological and Sensory Evaluation of Pate Stuffed with Broccoli (Brassica oleraceae L.). POL J FOOD NUTR SCI 2013. [DOI: 10.2478/v10222-012-0086-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
|
19
|
Mendonça PV, Serra AC, Silva CL, Simões S, Coelho JF. Polymeric bile acid sequestrants—Synthesis using conventional methods and new approaches based on “controlled”/living radical polymerization. Prog Polym Sci 2013. [DOI: 10.1016/j.progpolymsci.2012.09.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
20
|
Kim HJ, White PJ. Interactional effects of β-glucan, starch, and protein in heated oat slurries on viscosity and in vitro bile acid binding. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:6217-6222. [PMID: 22620860 DOI: 10.1021/jf300786f] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Three major oat components, β-glucan, starch, and protein, and their interactions were evaluated for the impact on viscosity of heated oat slurries and in vitro bile acid binding. Oat flour from the experimental oat line "N979" (7.45% β-glucan) was mixed with water and heated to make oat slurry. Heated oat slurries were treated with α-amylase, lichenase, and/or proteinase to remove starch, β-glucan, and/or protein. Oat slurries treated with lichenase or lichenase combined with α-amylase and/or proteinase reduced the molecular weight of β-glucan. Heat and enzymatic treatment of oat slurries reduced the peak and final viscosities compared with the control. The control bound the least amount of bile acids (p < 0.05); heating of oat flour improved the binding. Heated oat slurries treated with lichenase or lichenase combined with α-amylase and/or proteinase bound the least amount of bile acid, indicating the contribution of β-glucan to binding. Oat slurries treated with proteinase or proteinase and α-amylase together improved the bile acid binding, indicating the possible contribution of protein to binding. These results illustrate that β-glucan was the major contributor to viscosity and in vitro bile acid binding in heated oat slurries; however, interactions with other components, such as protein and starch, indicate the importance of evaluating oat components as whole system.
Collapse
Affiliation(s)
- Hyun Jung Kim
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, United States
| | | |
Collapse
|
21
|
Kahlon TS, Milczarek RR, Chiu MCM. <i>In vitro</i> Bile Acid Binding of Mustard Greens, Kale, Broccoli, Cabbage and Green Bell Pepper Improves with Sautéing Compared with Raw or Other Methods of Preparation. ACTA ACUST UNITED AC 2012. [DOI: 10.4236/fns.2012.37126] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
22
|
Lee JJ, Shin HD, Lee YM, Kim AR, Lee MY. Effect of Broccoli Sprouts on Cholesterol-lowering and Anti-obesity Effects in Rats Fed High Fat Diet. ACTA ACUST UNITED AC 2009. [DOI: 10.3746/jkfn.2009.38.3.309] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|