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Preventive Nutrition and Food Science

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https://www.readbyqxmd.com/read/28078267/correction-of-table
#1
(no author information available yet)
[This corrects the article on p. 165 in vol. 21, PMID: 27752491.].
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28078266/evaluation-of-melanoidins-formed-from-black-garlic-after-different-thermal-processing-steps
#2
Ok-Ju Kang
The objective of this study was to evaluate the characteristics of melanoidins formed from black garlic (BG) after different thermal processing steps. The melanoidins formed from BG during thermal processing were produced in large amounts, and the initial (280 nm), intermediate (360 nm), and final stage product (420 nm) had similar tendencies. Compounds like degraded proteins, peptides, and phenolic acids were present in the melanoidins during thermal processing. All the melanoidin samples showed different absorptions in the UV-visible spectra, although these had similar shapes...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28078265/classification-of-31-korean-wheat-triticum-aestivum-l-cultivars-based-on-the-chemical-compositions
#3
Induck Choi, Chon-Sik Kang, Choon-Kee Lee, Sun-Lim Kim
Whole grain wheat flour (WGWF) is the entire grain (bran, endosperm, and germ) milled to make flour. The WGWF of 31 Korean wheat (Triticum aestivum L.) cultivars were analyzed for the chemical compositions, and classified into groups by hierarchical cluster analysis (HCL). The average composition values showed a substantial variation among wheat varieties due to different wheat varieties. Wheat cv. Shinmichal1 (waxy wheat) had the highest ash, lipid, and total dietary fiber contents of 1.76, 3.14, and 15.49 g/100 g, respectively...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28078264/comparison-of-ginsenoside-contents-in-different-parts-of-korean-ginseng-panax-ginseng-c-a-meyer
#4
Ok-Ju Kang, Ji-Sang Kim
The present study was conducted to investigate the ginsenoside profiles of the main root, root hair, and leaf of ginseng in order to demonstrate their possible application in medicine. The total ginsenoside content of the leaf was up to 12 times than that in the main root, and the content of protopanaxadiol groups was higher than that of protopanaxatriol groups in all the samples. The leaf was shown to contain high amounts of ginsenosides Rb3 and Rh1, whereas the main root contained large amounts of ginsenosides Rb1 and Rc...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28078263/cytotoxic-effects-of-strawberry-korean-raspberry-and-mulberry-extracts-on-human-ovarian-cancer-a2780-cells
#5
Dahae Lee, Ki Sung Kang, Sanghyun Lee, Eun Ju Cho, Hyun Young Kim
Reactive oxygen species are tumorigenic by their ability to increase cell proliferation, survival, and cellular migration. The purpose of the present study was to compare the antioxidant activity and cytotoxic effects of 3 berry extracts (strawberry, Korean raspberry, and mulberry) in A2780 human ovarian carcinoma cells. Except for raspberry, the ethyl acetate or methylene chloride fractions of berries containing phenolic compounds exerted dose dependent free radical scavenging activities. In the raspberry fractions, the hexane fraction also exhibited potent antioxidant activity...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28078262/the-leaf-of-diospyros-kaki-thumb-ameliorates-renal-oxidative-damage-in-mice-with-type-2-diabetes
#6
Myung-Sook Choi, Mi Ji Jeong, Yong Bok Park, Sang Ryong Kim, Un Ju Jung
Diabetic kidney disease is the most common and severe chronic complication of diabetes. The leaf of Diospyros kaki Thumb (persimmon) has been commonly used for herbal tea and medicinal purposes to treat a variety of conditions, including hypertension and atherosclerosis. However, the effect of persimmon leaf on kidney failure has not been investigated. This study aimed to examine the role of persimmon leaf in protecting the diabetes-associated kidney damage in a mouse model of type 2 diabetes. Mice were fed either a normal chow diet with or without powered persimmon leaf (5%, w/w) for 5 weeks...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28078261/effects-of-aqueous-extracts-of-cynanchum-wilfordii-in-rat-models-for-postmenopausal-hot-flush
#7
Gyuok Lee, Chul-Yung Choi, Woojin Jun
Menopausal hot flushes (HFs), which manifest as a transient increase in skin temperature, occur most frequently in postmenopausal women, and sometimes negatively influence daily life. We investigated the effect of an aqueous extract of Cynanchum wilfordii (CWW) in a rat model of menopausal HFs, where tail skin temperature (TST) is increased after the rapid estrogen decline induced by ovariectomy. Ten-week-old female rats were ovariectomized and treated with CWW for 1 week. We measured TST and rectal temperatures (RT) and investigated serum estradiol...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28078260/rheological-and-pasting-properties-of-naked-barley-flour-as-modified-by-guar-xanthan-and-locust-bean-gums
#8
Sung-Jin Yoon, Youngseung Lee, Byoungseung Yoo
To understand the effects of adding different gums (guar, xanthan, and locust bean gums) on naked barley flour (NBF), the rheological and pasting properties of NBF-gum mixtures were measured at different gum concentrations (0, 0.3, and 0.6% w/w). Steady shear rheological properties were determined by rheological parameters for power law and Casson models. All samples showed a clear trend of shear-thinning behavior (n=0.16~0.48) and had a non-Newtonian nature with yield stress. Consistency index, apparent viscosity, and yield stress values increased with an increase in gum concentration...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28078259/effects-of-blends-of-low-protein-winter-wheat-flour-and-barley-byproducts-on-quality-changes-in-noodles
#9
Na-Young Lee
The physicochemical characteristics of fresh noodles made with blends of low-protein wheat flour and barley byproduct (BBP, 250 μm) were investigated. The crude protein contents (PC) of flour from Goso and Backjoong cultivars were 7.91% and 7.67%, respectively. PC and β-glucan contents from the BBP were 14.10% and 3.11%, respectively, which were higher than those in wheat flour. The water-holding capacity (WHC) of various blends was increased as a function of BBP but not gluten contents. Goso flour had the highest starch content (78...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28078258/multiresponse-optimization-and-prediction-of-antioxidant-properties-of-aqueous-ginger-extract
#10
Solomon Akinremi Makanjuola, Victor Ndigwe Enujiugha, Olufunmilayo Sade Omoba
The influence of extraction temperature, powder concentration, and extraction time on the antioxidant properties of aqueous ginger extract was investigated. The possibility of estimating the antioxidant properties of the extract from its absorbance and colour properties was also investigated. Results indicated that powder concentration was the most significant factor to consider in optimizing antioxidant extraction. However, temperature and time still influenced the 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity while extraction temperature influenced the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of the extract...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28078257/physicochemical-characteristics-of-black-garlic-after-different-thermal-processing-steps
#11
Ok-Ju Kang
This study investigated the physicochemical characteristics of black garlic (BG) after different thermal processing steps. Compared with fresh garlic (FG), the moisture content and pH in BG decreased significantly, while the ash content and browning intensity increased during thermal processing. The total mineral and the free sugar contents were significantly higher than that of the BG2 and BG4 samples, respectively. The free sugar content increased by 16-fold in the BG cloves compared with that of FG, while the amino acid content increased during the first stage of thermal processing, and subsequently decreased...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28078256/volatile-compound-physicochemical-and-antioxidant-properties-of-beany-flavor-removed-soy-protein-isolate-hydrolyzates-obtained-from-combined-high-temperature-pre-treatment-and-enzymatic-hydrolysis
#12
Sang-Hun Yoo, Yoon Hyuk Chang
The present study investigated the volatile compound, physicochemical, and antioxidant properties of beany flavor-removed soy protein isolate (SPI) hydrolyzates produced by combined high temperature pre-treatment and enzymatic hydrolysis. Without remarkable changes in amino acid composition, reductions of residual lipoxygenase activity and beany flavor-causing volatile compounds such as hexanol, hexanal, and pentanol in SPI were observed after combined heating and enzymatic treatments. The degree of hydrolysis, emulsion capacity and stability, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and superoxide radical scavenging activity of SPI were significantly increased, but the magnitudes of apparent viscosity, consistency index, and dynamic moduli (G', G″) of SPI were significantly decreased after the combined heating and enzymatic treatments...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28078255/quality-characteristics-and-antioxidant-activity-of-yogurt-supplemented-with-aronia-aronia-melanocarpa-juice
#13
Linh Nguyen, Eun-Sun Hwang
We investigated the quality characteristics and antioxidant activities of yogurt supplemented with 1%, 2%, and 3% aronia juice and fermented for 24 h at 37°C. The total acidity increased with increasing levels of aronia juice and incubation time. Lightness and yellowness of the yogurt decreased, but redness increased, with increasing aronia juice content and incubation time. The number of lactic acid bacteria (LAB) increased with increased incubation time, and yogurt containing 2% and 3% aronia juice showed higher LAB counts than 1% aroinia juice-supplemented yogurt...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28078254/achyranthes-japonica-nakai-water-extract-suppresses-binding-of-ige-antibody-to-cell-surface-fc%C3%A9-ri
#14
Sun Yup Shim, Mina Lee, Kyung Dong Lee
Achyranthes japonica Nakai (AJN) water extract has a variety of physiological properties, including anti-diabetic, anti-cancer, anti-inflammatory, anti-microbial, and anti-oxidative activities. In the present study, the inhibitory effects of AJN extract were investigated in high affinity immunoglobulin E receptor (FcɛRI)-mediated KU812F cells activation. AJN extract showed suppressive effects on histamine release and intracellular calcium [Ca(2+)]i elevation from anti-FcɛRI antibody (CRA-1)-stimulated cells in a dose-dependent manner...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28078253/effects-of-eicosapentaenoic-acid-and-docosahexaenoic-acid-on-mitochondrial-dna-replication-and-pgc-1%C3%AE-gene-expression-in-c2c12-muscle-cells
#15
Mak-Soon Lee, Yoonjin Shin, Sohee Moon, Seunghae Kim, Yangha Kim
Mitochondrial biogenesis is a complex process requiring coordinated expression of nuclear and mitochondrial genomes. The peroxisome proliferator-activated receptor gamma co-activator 1-alpha (PGC-1α) is a key regulator of mitochondrial biogenesis, and it controls mitochondrial DNA (mtDNA) replication within diverse tissues, including muscle tissue. The aim of this study was to investigate the effects of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) on mtDNA copy number and PGC-1α promoter activity in C2C12 muscle cells...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28078252/the-evaluation-of-the-effect-of-herbal-extract-on-osteoarthritis-in-vitro-and-in-vivo-study
#16
Jaeyong Kim, Siyoung Yang, Chul-Yung Choi
In this study, the anti-osteoarthritis effects of Cynanchum wilfordii, Phlomis umbrosa, and Angelica gigas extract (CPAE), observed and confirmed in previously clinical studies were further investigated by in vitro and in vivo studies. Anabolic biomarkers related to healthy cartilage maintenance, such as aggrecan, type II collagen α-1 (Col2a1), sex determining region Y-box-9 (Sox-9), and catabolic biomarkers related to osteoarthritis, such as cyclooxygenase-2 (Cox-2), matrix metalloproteinase-13 (Mmp13), and nuclear factor kappa-light-chain-enhancer of activated B cells (Nfκb), were evaluated by quantitative reverse transcriptase polymerase chain reaction and reporter gene assay...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28078251/a-review-of-fermented-foods-with-beneficial-effects-on-brain-and-cognitive-function
#17
REVIEW
Binna Kim, Veronica Minsu Hong, Jeongwon Yang, Heejung Hyun, Jooyeon Jamie Im, Jaeuk Hwang, Sujung Yoon, Jieun E Kim
Around the world, fermentation of foods has been adopted over many generations, primarily due to their commercial significance with enriched flavors and high-profile nutrients. The increasing application of fermented foods is further promoted by recent evidence on their health benefits, beyond the traditionally recognized effects on the digestive system. With recent advances in the understanding of gut-brain interactions, there have also been reports suggesting the fermented food's efficacy, particularly for cognitive function improvements...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/27752506/ostwald-ripening-stability-of-curcumin-loaded-mct-nanoemulsion-influence-of-various-emulsifiers
#18
Sun-Hyung Kim, Yeun-Sun Ji, Eui-Seok Lee, Soon-Taek Hong
Curcumin is a flavonoid found in the rhizome of the turmeric plant (Curcuma longa L.) and has recently attracted interest because it has numerous biological functions and therapeutic properties. In the present study, we attempted to incorporate curcumin into medium-chain triglyceride (MCT) nanoemulsions (0.15 wt% curcumin, 10 wt% MCT oil, and 10 wt% emulsifiers) with various emulsifiers [polyoxyethylene (20) sorbitan monolaurate (Tween-20), sorbitan monooleate (SM), and soy lecithin (SL)]. The physicochemical properties of the nanoemulsions including the Ostwald ripening stability were investigated...
September 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/27752505/effects-of-dietary-inclusion-of-astaxanthin-on-growth-muscle-pigmentation-and-antioxidant-capacity-of-juvenile-rainbow-trout-oncorhynchus-mykiss
#19
Md Mostafizur Rahman, Sanaz Khosravi, Kyung Hoon Chang, Sang-Min Lee
This study was designed to investigate the effects of dietary astaxanthin levels on growth performance, feed utilization, muscle pigmentation, and antioxidant capacity in juvenile rainbow trout. Four experimental diets were formulated to contain 0, 50, 75, and 100 mg/kg astaxanthin (designed as AX0, AX50, AX75, and AX100). Each diet was fed to triplicate groups of fish (18.5 g/fish) for 10 weeks. Growth performance and muscle composition of fish were not affected by dietary astaxanthin levels. Total carotenoid concentration in the muscle of fish fed the AX50 diet was higher than that of fish fed the AX0 diet, but no significant differences were observed between these fish and those fed the AX75 and AX100 diets...
September 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/27752504/the-effects-of-co2-injection-and-barrel-temperatures-on-the-physiochemical-and-antioxidant-properties-of-extruded-cereals
#20
Thazin Thin, Lin Myat, Gi-Hyung Ryu
The effects of CO2 injection and barrel temperatures on the physiochemical and antioxidant properties of extruded cereals (sorghum, barley, oats, and millet) were studied. Extrusion was carried out using a twin-screw extruder at different barrel temperatures (80, 110, and 140°C), CO2 injection (0 and 500 mL/min), screw speed of 200 rpm, and moisture content of 25%. Extrusion significantly increased the total flavonoid content (TFC) of extruded oats, and β-glucan and protein digestibility (PD) of extruded barley and oats...
September 2016: Preventive Nutrition and Food Science
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