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Use of whey protein isolate and gum Arabic for the co-encapsulation of probiotic Lactobacillus plantarum and phytosterols by complex coacervation: Enhanced viability of probiotic in Iranian white cheese. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106496] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Fu J, Zhang Y, Hu Y, Zhao G, Tang Y, Zou L. Concise review: Coarse cereals exert multiple beneficial effects on human health. Food Chem 2020; 325:126761. [PMID: 32387947 DOI: 10.1016/j.foodchem.2020.126761] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2019] [Revised: 02/23/2020] [Accepted: 04/05/2020] [Indexed: 02/08/2023]
Abstract
Coarse cereals (CC) refer to cereal grains except for rice and wheat which are highly-valued as functional foods with nutritional and pharmacological properties. Owing to their diverse positive effect on chronic diseases, coarse cereals exert a vital role in food industry. CC and the main contents prevent tumor pathogenesis through promoting apoptosis, inducing cell cycle arrest as well as modulating metastasis initiation. Meanwhile, CC ameliorates cardiovascular diseases through affecting multiple pathways, such as CaMKII/p-BFAF-3, NF-κB, MAPK, PI3K/Akt, etc. Besides, CC and the main contents have potential as prebiotics which facilitating the activities and growth of probiotics such as Bifidobacteria and Lactobacillus. However, there's a lack of report on CC' beneficial properties and the underlying mechanisms are not fully understood. Here this article explains in detail, the effect and mechanism of CC on chronic diseases like tumor, inflammation and cardiovascular diseases.
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Affiliation(s)
- Jia Fu
- School of Medicine, Chengdu University, No. 2025, Cheng Luo Road, Chengdu 610106, Sichuan, China
| | - Yan Zhang
- School of Medicine, Chengdu University, No. 2025, Cheng Luo Road, Chengdu 610106, Sichuan, China
| | - Yichen Hu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, No. 2025, Cheng Luo Road, Chengdu 610106, Sichuan, China
| | - Gang Zhao
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, No. 2025, Cheng Luo Road, Chengdu 610106, Sichuan, China
| | - Yong Tang
- School of Acupuncture and Tuina, Chengdu University of Traditional Chinese Medicine, No.1166, Liutai Avenue, Wenjiang District, Chengdu 611137, Sichuan, China.
| | - Liang Zou
- School of Medicine, Chengdu University, No. 2025, Cheng Luo Road, Chengdu 610106, Sichuan, China.
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Peker H, Arslan S. Effect of Olive Leaf Extract on the Quality of Low Fat Apricot Yogurt. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13107] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hande Peker
- Department of Food Engineering, Faculty of Engineering; Pamukkale University, 20070 Kınıklı; Denizli Turkey
| | - Seher Arslan
- Department of Food Engineering, Faculty of Engineering; Pamukkale University, 20070 Kınıklı; Denizli Turkey
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