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Journal of Food Science

Yuan-Yuan He, Tao-Tao Li, Jia-Xin Chen, Xing-Xing She, Di-Feng Ren, Jun Lu
This study evaluated transepithelial transport mechanisms of Ile-Gln-Pro (IQP) and Val-Glu-Pro (VEP), two ACE-inhibitory peptides derived from Spirulina platensis, using human intestinal Caco-2 cell monolayers. IQP and VEP were absorbed intact through Caco-2 cell monolayers with Papp values of 7.48 ± 0.58 × 10-6 and 5.05 ± 0.74 × 10-6 cm/s, respectively. The transport of IQP and VEP were affected neither by Gly-Pro nor by wortmannin, indicating that they were not PepT1-mediated and did not involve endocytosis...
September 19, 2018: Journal of Food Science
Haojie Wu, Jie Zheng, Guangwen Zhang, Caihuan Huang, Shiyi Ou
3-Aminopropanamide (3-APA) is the direct precursor of acrylamide produced in the Maillard reaction between asparagine and reducing sugars. In this research, we found that 3-APA could reduce acrylamide by the formation of adducts between acrylamide and 3-APA via Michael addition. The effects of temperature, heating duration and 3-APA/acrylamide ratio on the reduction of acrylamide were investigated. Addition of 3-APA to acrylamide at a molar ratio of 5:3 at 160 °C for 20 min reduced acrylamide by up to 47.29%...
September 19, 2018: Journal of Food Science
Anna Kondratowicz, Grażyna Neunert, Natalia Niezgoda, Joanna Bryś, Aleksander Siger, Magdalena Rudzińska, Grażyna Lewandowicz
Our aim was to propose simple extraction process to obtain phospholipids along with yolk-derived vitamins and fats. Five extracts marked as ethanol/acetone, methanol-chloroform/acetone, hot ethanol, hexane, and cold ethanol were developed and compared. Extracts' compositions were analyzed in terms of phospholipid, polar and nonpolar fraction, cholesterol, carotenoids, and tocopherols content. Further, liposomes prepared from extracts were characterized. The highest extraction efficiency was achieved by a one-step hexane procedure...
September 19, 2018: Journal of Food Science
Hou Hongman, Wang Yifang, Zhang Gongliang, Zhu Yaolei, Xu Longquan, Hao Hongshun, Wang Yue, Lu Meishan
In this study, 10 different sulfide flavor compounds commonly used as food additives were screened for antiquorum-sensing activity. Among these, diallyl disulfide (DADS) and methyl 2-methyl-3-furyl disulfide (MMFDS) were found to exert the strongest inhibition against violacein production in Chromobacterium violaceum 026, the tested biosensor strain. DADS and MMFDS also inhibited the growth of Hafnia alvei H4, yielding MIC values of 48 and 41.6 mM, respectively. In addition, DADS and MMFDS also inhibited the ability of H...
September 17, 2018: Journal of Food Science
Lanxin Luo, Ruifang Bai, Yuqing Zhao, Jing Li, Zongmin Wei, Fang Wang, Baoshan Sun
To establish a structure-activity relationship for procyanidins, we verified the cyto-protective effect of 13 grape seed procyanidins, ranging from monomers to trimers against H2 O2 -induced oxidative stress in PC-12 neuroblastoma cells. Our study demonstrated some procyanidins were able to significantly protect PC-12 cells from the H2 O2 -induced cytotoxicity suggesting they possess neuroprotective effects against oxidative stress. Procyanidins' protective effects against oxidative stress mainly depended on their polymerization degree in addition to their structural features...
September 17, 2018: Journal of Food Science
Jing Zhang, Ruokun Yi, Yu Qian, Peng Sun, Xin Zhao, Zhennai Yang
Lactobacillus plantarum CQPC06 (LP-CQPC06) is a newly discovered lactic acid bacterial strain. Here, the beneficial effects of this strain on C57BL/6J mice with dextran sulfate sodium-induced colitis were investigated. LP-CQPC06 was more resistant to gastric acid and bile salts than L. delbrueckii subsp. bulgaricus (LB). In the DSS-induced colitis mouse model, LP-CQPC06 treatment decreased the colon weight/length ratio and increased the colon length as compared to untreated mice with DSS-induced colitis. LP-CQPC06 also reduced the serum levels of interleukin 8 (IL-8), IL-1, tumor necrosis factor alpha, and macrophage inflammatory protein-1 alpha, as well as reducing levels of myeloperoxidase (MPO) and nitric oxide (NO) in the colon tissues of mice with DSS-induced colitis...
September 17, 2018: Journal of Food Science
José Maurício Armelim, Kassio Ferreira Mendes, Rodrigo Floriano Pimpinato, Valdemar Luiz Tornisielo
Gamma irradiation (60 Co) in postharvest of common beans (Phaseolus vulgaris L.), has already proven beneficial, regarding the prolongation of shelf life and physical, chemical, and organoleptic aspects of grains. However, few prior studies have investigated the effect of gamma irradiation on the dissipation of pesticides in foods, especially insecticides in beans. This study aimed to evaluate the waste dissipation of two insecticides, imidacloprid and thiamethoxam, used in the cultivation of common bean, a variety of Carioca, using gamma irradiation...
September 14, 2018: Journal of Food Science
Mao-Cheng Sun, Fu-Cheng Zhang, Xue Yin, Bi-Jun Cheng, Chang-Hui Zhao, Yan-Ling Wang, Zheng-Zhe Zhang, Hong-Wei Hao, Tie-Hua Zhang, Hai-Qing Ye
Probiotics are considered to be a potential treatment for ulcerative colitis (UC). The aim of this study was to compare the preventive effect of a space flight-induced mutant L. reuteri F-9-35 and its wild type on UC in vivo. Female mice were randomly assigned to five groups: one normal and four colitic. Mice from colitis groups were daily gavaged with 0.2 mL 12% (w/v) skim milk containing the mutant or wild type (1 × 1011 CFU/mL), skim milk alone or distilled water for the whole experiment period, starting 7 days before colitis induction...
September 14, 2018: Journal of Food Science
Joaquim Calvo-Lerma, Victoria Fornés-Ferrer, Ana Heredia, Ana Andrés
In vitro digestion research has scarcely addressed the assessment of the complexity of digestion in real food. The aim of the present study was to evaluate the influence of intestinal conditions, nonlipid components, and lipid organization within the food matrix on lipolysis extent. A selection of 52 foods was studied under different simulated intestinal conditions, including those related to patients with cystic fibrosis (pH6, bile salts 1 mM due to decreased pancreatic and biliary secretions) and to healthy subjects (pH7, bile salts 10 mM)...
September 14, 2018: Journal of Food Science
So Young Kim, Dongwon Seo, Miyoung Yoo, Kwang-Geun Lee
The purpose of this study was to compare the content of arsenic species (As(V), monomethylarsonic acid [MMA], As(III), and dimethylarsinic acid [DMA]) in products, such as bran powder and tablets, using high-performance liquid chromatography-inductively coupled plasma mass spectrometry, and to determine the risk of human exposure to inorganic arsenic (iAs). The products presented As(III) > As(V) > DMA > MMA, at 241.03 to 579.35, 43.41 to 271.91, 15.16 to 30.43, and limit of quantification to 14.31 μg/kg, respectively...
September 13, 2018: Journal of Food Science
Maria Dian Pratiwi Masli, Bon-Jae Gu, Barbara A Rasco, Girish M Ganjyal
Expansion characteristics of cornstarch-based extrudates incorporating fiber-rich food processing byproducts was explored. Waxy and regular cornstarch were used as the base materials with apple pomace and sugarcane bagasse incorporated at two addition levels (0%, 15%, and 30% w/w). Extrusions were conducted at three different screw speeds (150, 200, and 250 rpm) with other parameters optimized and kept constant. Apple pomace inclusion resulted in higher initial expansion index (4.23 to 5.60) and higher stable expansion index (2...
September 13, 2018: Journal of Food Science
Nand Ooms, Evert Vandromme, Kristof Brijs, Jan A Delcour
The roles of native and damaged starch (DS) during fermented pastry making were examined by increasing the level of DS in wheat flour by ball-milling and/or by including amylase in the recipe. Increased DS levels increase laminated dough strength presumably by making less water available for the gluten. This effect was partly overcome by amylase use. During baking, a reduced resistance of the dough to gas cell expansion, as a result of enzymatic starch hydrolysis, seems responsible for increased pastry lift and improved crumb structure...
September 12, 2018: Journal of Food Science
Emely C Lopez Barrera, Shashank Gaur, Juan E Andrade, Nicki J Engeseth, Christine Nielsen, William G Helferich
Despite existent fortification initiatives in the Philippines, approximately 50% of the population still suffers from iron deficiency anemia (IDA), mainly in rural areas. Fortification of staple foods has been proved successful in China and Vietnam. Coconut spiced vinegar (SV) is an inexpensive, widely available, and culturally acceptable condiment in Filipino households; however, no technical evidence exists on its potential as fortification vehicle. This study aimed to physicochemically characterize and evaluate the consumer acceptability of SV fortified with ferrous sulfate (FS), ferrous fumarate (FF), or sodium iron ethylenediaminetetraacetate (NaFeEDTA) at 0...
September 7, 2018: Journal of Food Science
Na Ge, Hui Liang, Yuan-Yuan Zhao, Ying Liu, An-Jing Gong, Wen-Long Zhang
We investigated the protective effects and possible mechanisms of Aplysin against alcohol-induced liver injury. Rats were given daily either alcohol only (alcohol model group; 8 to 12 mL/kg body weight), one of three doses of Aplysin (50, 100, or 150 mg/kg Aplysin) plus alcohol, or volume-matched saline. After 6 weeks, the effects of Aplysin were assessed in terms of changes in histology, biochemical indices, and DNA oxidative damage. Potential mechanisms were analyzed through measurements of lipid peroxidation, antioxidant defense systems, expression of cytochrome P450 2E1, and expression of apoptosis-related genes...
September 7, 2018: Journal of Food Science
Merete B Munk, Daniel M E Munk, Frida Gustavsson, Jens Risbo
In order to mimic physical characteristics of solid fat, ethylcellulose (EC) was used as an oleogelator in ice creams made with high oleic sunflower oil (HOSO). The aim was to improve structure of ice cream made with fully liquid vegetable oil by inhibiting droplet coalescence and to enable a colloidal fat network by making the oil droplets solid-like. Two different methods for incorporating EC into emulsions were developed, both designed to involve high pressure homogenization of ice cream mixes as in traditional ice cream production...
September 7, 2018: Journal of Food Science
Leiter Granda, Amparo Rosero, Karolína Benešová, Helena Pluháčková, Jana Neuwirthová, Radim Cerkal
The diversity in human diets that can be reached by proper use of different crops and varieties, including some underutilized ones, is a potentially powerful strategy to ensure food security and prevent serious health problems caused by current diets that are often not fulfilling nutritional requirements. In the framework of this research, the content of tocopherols and tocotrienols, thiamine, riboflavin, pyridoxine, and superoxide dismutase in nine varieties of quinoa, both colored and nonpigmented, obtained from 4 different countries, was investigated and compared to the content of the same vitamins and antioxidants in barley and wheat, both colored and nonpigmented, cultivated in the same experimental field...
September 5, 2018: Journal of Food Science
Nurhayatie Sajali, Sie Chuong Wong, Ummi Kalthum Hanapi, Suhaili Abu Bakar Jamaluddin, Nor Asmara Tasrip, Mohd Nasir Mohd Desa
High-quality DNA extracts are imperative for downstream applications in molecular identification. Most processed food products undergo heat treatments causing DNA degradation, which hampers application of DNA-based techniques for food authentication. Moreover, the presence of inhibitors in processed food products is also problematic, as inhibitors can impede the process of obtaining high qualities and quantities of DNA. Various approaches in DNA extraction and factors in structure and texture of various food matrices affecting DNA extraction are explained in this review...
September 5, 2018: Journal of Food Science
Kennet Mariano Carabante, Ryan Ardoin, Guillermo Scaglia, Fatemeh Malekian, Margarita Khachaturyan, Marlene E Janes, Witoon Prinyawiwatkul
Sensory acceptability, purchase intent (PI), consumer emotional profile, and fatty acid profile of rib-eye steaks from four different biological types of grass-fed cattle (Angus, Brangus, Pineywoods, and Holstein) were evaluated. The effects of health benefit information (HBI) pertaining to grass-fed beef on the overall liking (OL), emotional profile, and PI were also studied. Consumers rated steaks from the two nontraditional beef biological types (Pineywoods and Holstein) equally or higher than conventional biological types (Angus and Brangus) in several hedonic (9-point scale) categories...
September 5, 2018: Journal of Food Science
Lindsey M Christman, Lisa L Dean, Camilla Bueno Almeida, Jacy R Weissburg
Peanut skins are a low-value byproduct of the peanut processing industry. Following their removal during the preparation of common peanut products, they are either discarded or used as a minor component of animal feed. Studies have found peanuts skins to be rich in health promoting phenolic compounds and thus have potential as a functional food ingredient. The aim of this study was to evaluate a new product that included the encapsulated phenolic extract from peanut skins in a flavored coating for peanuts. The phenolic compounds were extracted from peanut skins and then encapsulated in 10...
September 5, 2018: Journal of Food Science
Céline Jouquand, Céline Niquet-Léridon, Philippe Jacolot, Noémie Petit, David Marier, Pascale Gadonna-Widehem
The goals of this study were to evaluate the effect of baking time on the Maillard reaction products (MRPs) generated in the crust of the traditional French baguette and to estimate their impact on its sensory characteristics, its acrylamide content, and its bifidogenic effect. Melanoidins, volatile compounds, and acrylamide were evaluated in the crust of traditional French baguettes baked between 12 and 22 min at 225 °C. The increase in melanoidins was positively correlated to the baking time, while volatile compounds only increased until 18 min...
September 5, 2018: Journal of Food Science
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