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https://www.readbyqxmd.com/read/29147103/antibacterial-effects-against-various-foodborne-pathogens-and-sensory-properties-of-yogurt-supplemented-with-panax-ginseng-marc-extract
#1
Su Jin Eom, Ji Eun Hwang, Kee-Tae Kim, Hyun-Dong Paik
Panax ginseng marc is produced from fresh ginseng roots during processing and is generally treated as industrial waste. The primary aim of this study was to improve its utilization in the dairy industry as a potential high-value resource. Yogurt was prepared from 11% skim milk powder, 0.1% pectin, 10% sucrose, and ginseng marc ethanol extract (GME, 0.5% and 1.0%) in milk, and was inoculated with a 0.02% yogurt culture (Lactobacillus acidophilus, Bifidobacterium longum, and Streptococcus thermophilus). After fermentation at 40°C for 6-8 h, the physicochemical properties of samples were analyzed by the AOAC, Kjeldahl, and Soxhlet methods...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/29146657/a-randomised-controlled-trial-of-a-duodenal-jejunal-bypass-sleeve-device-endobarrier-compared-with-standard-medical-therapy-for-the-management-of-obese-subjects-with-type-2-diabetes-mellitus
#2
Michael Alan Glaysher, Aruchuna Mohanaruban, Christina Gabriele Prechtl, Anthony P Goldstone, Alexander Dimitri Miras, Joanne Lord, Navpreet Chhina, Emanuela Falaschetti, Nicholas Andrew Johnson, Werd Al-Najim, Claire Smith, Jia V Li, Mayank Patel, Ahmed R Ahmed, Michael Moore, Neil Poulter, Stephen Bloom, Ara Darzi, Carel Le Roux, James P Byrne, Julian P Teare
INTRODUCTION: The prevalence of obesity and obesity-related diseases, including type 2 diabetes mellitus (T2DM), is increasing. Exclusion of the foregut, as occurs in Roux-en-Y gastric bypass, has a key role in the metabolic improvements that occur following bariatric surgery, which are independent of weight loss. Endoscopically placed duodenal-jejunal bypass sleeve devices, such as the EndoBarrier (GI Dynamics, Lexington, Massachusetts, USA), have been designed to create an impermeable barrier between chyme exiting the stomach and the mucosa of the duodenum and proximal jejunum...
November 15, 2017: BMJ Open
https://www.readbyqxmd.com/read/29127476/co-supplementation-of-isomalto-oligosaccharides-potentiates-metabolic-health-benefits-of-polyphenol-rich-cranberry-extract-in-high-fat-diet-fed-mice-via-enhanced-gut-butyrate-production
#3
Dhirendra Pratap Singh, Shashank Singh, Vandana Bijalwan, Vijay Kumar, Pragyanshu Khare, Ritesh Kumar Baboota, Paramdeep Singh, Ravneet Kaur Boparai, Jagdeep Singh, Kanthi Kiran Kondepudi, Kanwaljit Chopra, Mahendra Bishnoi
PURPOSE: Cranberries are a rich source of polyphenolic antioxidants. Purified sugars or artificial sweeteners are being added to cranberry-based food products to mask tartness. Refined sugar and artificial sweeteners intake modulate gut microbiota and result in metabolic complications. We evaluated effects of isomalto-oligosaccharides (IMOs; sweet tasting non-digestible oligosaccharides) with cranberry extract (CRX) on high fat diet (HFD)-induced metabolic alterations in mice. METHODS: Male Swiss albino mice were fed normal chow or HFD (58% fat kcal), and were administered either CRX (200 mg/kg) alone or in combination with IMOs (1 g/kg)...
November 10, 2017: European Journal of Nutrition
https://www.readbyqxmd.com/read/29124885/oleoylethanolamide-the-role-of-a-bioactive-lipid-amide-in-modulating-eating-behaviour
#4
REVIEW
J Sihag, P J H Jones
Fatty acid ethanolamides are lipid mediators that regulate a plethora of physiological functions. One such bioactive lipid mediator, oleoylethanolamide (OEA), is a potent agonist of the peroxisome proliferator-activated receptor-alpha (PPAR-α), which modulates increased expression of the fatty acid translocase CD36 that enables the regulation of feeding behaviour. Consumption of dietary fat rich in oleic acid activates taste receptors in the gut activating specific enzymes that lead to the formation of OEA...
November 10, 2017: Obesity Reviews: An Official Journal of the International Association for the Study of Obesity
https://www.readbyqxmd.com/read/29121639/a-subset-of-sweet-sensing-neurons-identified-by-ir56d-are-necessary-and-sufficient-for-fatty-acid-taste
#5
John M Tauber, Elizabeth B Brown, Yuanyuan Li, Maria E Yurgel, Pavel Masek, Alex C Keene
Fat represents a calorically potent food source that yields approximately twice the amount of energy as carbohydrates or proteins per unit of mass. The highly palatable taste of free fatty acids (FAs), one of the building blocks of fat, promotes food consumption, activates reward circuitry, and is thought to contribute to hedonic feeding underlying many metabolism-related disorders. Despite a role in the etiology of metabolic diseases, little is known about how dietary fats are detected by the gustatory system to promote feeding...
November 9, 2017: PLoS Genetics
https://www.readbyqxmd.com/read/29120924/potential-mechanisms-underlying-the-effect-of-bariatric-surgery-on-eating-behaviour
#6
Roxanna Zakeri, Rachel L Batterham
PURPOSE OF REVIEW: Reduced energy intake, resulting from favourable changes in eating behaviour, is the predominant driver of weight loss following bariatric surgery. Here we review the most recent studies examining the impact of Roux-en-Y gastric bypass (RYGB) and sleeve gastrectomy, the two most common bariatric procedures, upon eating behaviour and the suggested underlying biological mechanisms. RECENT FINDINGS: Following RYGB or sleeve gastrectomy, most people report subjective changes in appetite, taste and food preference, with decreased high-fat preference most commonly reported...
November 7, 2017: Current Opinion in Endocrinology, Diabetes, and Obesity
https://www.readbyqxmd.com/read/29110749/salivary-leptin-and-tas1r2-tas1r3-polymorphisms-are-related-to-sweet-taste-sensitivity-and-carbohydrate-intake-from-a-buffet-meal-in-healthy-young-adults
#7
Pengfei Han, Russell S J Keast, Eugeni Roura
The influence of sweet taste sensitivity on food intake is not well understood. We investigated the involvement of salivary leptin and SNP of the sweet taste receptor genes (TAS1R2/TAS1R3) on sweet taste sensitivity, sensory-specific satiety (SSS) and macronutrient intake in healthy human adults. In all, nineteen high sweet sensitivity (HS) and eleven low sweet sensitivity (LS) subjects were classified based on the sweetness perception of one solution (9 mm sucrose) forced-choice triangle test. All participants completed a randomised crossover design experiment where they consumed one of three iso-energetic soup preloads differing in primary taste quality (sweet, non-sweet taste-control or no-taste energy-control)...
November 7, 2017: British Journal of Nutrition
https://www.readbyqxmd.com/read/29093332/anti-obesity-effect-of-halophyte-crop-limonium-tetragonum-in-high-fat-diet-induced-obese-mice-and-3t3-l1-adipocytes
#8
Na-Hyun Kim, Jeong-Doo Heo, Jung-Rae Rho, Min Hye Yang, Eun Ju Jeong
Halophyte Limonium tetragonum has recently been of interest in Korea for its nutritional value and salty taste which made it an ideal vegetable. In this study, the potential of L. tetragonum preventing excess weight gain, obesity and the related health problem has been evaluated in vitro and in vivo. The treatment with 100 mg/kg of L. tetragonum EtOAc soluble fraction (EALT) apparently prevented the body weight gain, adipose tissue weight gain, and the increase of triglyceride and total cholesterol level in mice fed a high-fat diet for 8 weeks...
2017: Biological & Pharmaceutical Bulletin
https://www.readbyqxmd.com/read/29080746/oral-lipase-activities-and-fat-taste-receptors-for-fat-taste-sensing-in-chickens
#9
Yuko Kawabata, Fuminori Kawabata, Shotaro Nishimura, Shoji Tabata
It has been reported that a functional fat-taste receptor, GPR120, is present in chicken oral tissues, and that chickens can detect fat taste in a behavioral test. However, although triglycerides need to be digested to free fatty acids to be recognized by fat-taste receptors such as GPR120, it remains unknown whether lipase activities exist in chicken oral tissues. To examine this question, we first cloned another fat-taste receptor candidate gene, CD36, from the chicken palate. Then, using RT-PCR, we determined that GPR120 and CD36 were broadly expressed in chicken oral and gastrointestinal tissues...
October 25, 2017: Biochemical and Biophysical Research Communications
https://www.readbyqxmd.com/read/29055979/investigating-the-effect-of-aqueous-extracts-of-basil-and-savory-on-antioxidant-activity-microbial-and-sensory-properties-of-probiotic-yogurt
#10
Zohreh Ghaleh Mosiyani, Rezvan Pourahmad, Mohammad Reza Eshaghi
BACKGROUND: The low viability of probiotics causes the short shelf life of fermented products. Therefore compounds which prolong the viability of probiotic bacteria can increase or at least maintain the health- benefiting properties of these products. On the other hand, the addition of antioxidants is one of the methods to increase the shelf life of food products which has recently become more prevalent. In this respect, herbal extracts which are a good source of antioxidants can be appropriate alternative...
July 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29053995/effects-of-a-whey-protein-supplementation-on-oxidative-stress-body-composition-and-glucose-metabolism-among-overweight-people-affected-by-diabetes-mellitus-or-impaired-fasting-glucose-a-pilot-study
#11
Chiara Flaim, Michael Kob, Angela M Di Pierro, Markus Herrmann, Lucio Lucchin
Obesity and diabetes mellitus type 2 (DM2) are characterized by chronic inflammation and oxidative stress [Donath et al. 2013] and this leads to cardiovascular diseases [Hulsmans & Holvoet 2010]. Whey proteins (WP) have antioxidant [Chitapanarux et al. 2009], anti-inflammatory [Sugawara et al. 2012] and hypoglycemic activities [Mignone et al. 2015], while data on weight, body composition [Frestedt et al. 2008; Aldrich et al. 2011] and blood pressure are conflicting [Kawase et al. 2000; Lee et al. 2007]. WP have unpleasant taste and smell [Patel 2015], but a new WP isolate (ProLYOtin®) seems to be more palatable...
May 20, 2017: Journal of Nutritional Biochemistry
https://www.readbyqxmd.com/read/29034148/does-a-grill-menu-redesign-influence-sales-nutrients-purchased-and-consumer-acceptance-in-a-worksite-cafeteria
#12
Maya K Vadiveloo, Vasanti S Malik, Donna Spiegelman, Walter C Willett, Josiemer Mattei
Worksite cafeterias are compelling venues to improve diet quality through environmental changes. We conducted a pre-post study to evaluate how a cafeteria-initiated grill menu redesign influenced sales, revenue, and nutrient content of foods purchased. Secondly, we evaluated consumer opinions about menu changes to inform practices for worksite environment interventions. Monthly sales data (2012-2015) were used to compute gross sales and revenue of entrées and side dishes pre-post menu changes. Alternative protein sources replaced red meat; nutrient composition and nutrients purchased were compared using Food Pro software...
December 2017: Preventive Medicine Reports
https://www.readbyqxmd.com/read/28988838/staff-food-related-behaviors-and-children-s-tastes-of-food-groups-during-lunch-at-child-care-in-oklahoma
#13
Katherine Anundson, Susan B Sisson, Michael Anderson, Diane Horm, Jill Soto, Leah Hoffman
BACKGROUND: Young children should consume a variety of nutrient-dense foods to support growth, while limiting added fat and sugar. A majority of children between the ages of 3 and 5 years attend child care in the United States, which makes this environment and the child-care staff influential at meals. OBJECTIVE: The aim was to determine the association between best-practice food-related behaviors and young children's tastes of fruit, vegetable, low-fat dairy, and high-fat/high-sugar foods at child care...
October 4, 2017: Journal of the Academy of Nutrition and Dietetics
https://www.readbyqxmd.com/read/28968903/taste-responses-to-linoleic-acid-a-crowdsourced-population-study
#14
Nicole L Garneau, Tiffany M Nuessle, Robin M Tucker, Mengjie Yao, Stephanie A Santorico, Richard D Mattes
Dietary fats serve multiple essential roles in human health but may also contribute to acute and chronic health complications. Thus, understanding mechanisms that influence fat ingestion are critical. All sensory systems may contribute relevant cues to fat detection, with the most recent evidence supporting a role for the sense of taste. Taste detection thresholds for fat vary markedly between individuals and responses are not normally distributed. Genetics may contribute to these observations. Using crowdsourced data obtained from families visiting the Denver Museum of Nature & Science, our objective was to estimate the heritability of fat taste (oleogustus)...
October 31, 2017: Chemical Senses
https://www.readbyqxmd.com/read/28965535/barriers-to-and-facilitators-and-perceptions-of-nut-consumption-among-the-general-population-in-new-zealand
#15
Lee Ching Yong, Andrew R Gray, Alex Chisholm, Sook Ling Leong, Siew Ling Tey, Rachel C Brown
OBJECTIVE: Despite considerable evidence supporting the health benefits of regular nut consumption, nut intakes remain lower than recommended among many populations. Understanding how the general population perceives nuts could inform strategies to promote regular nut consumption and increase intakes among the general public. DESIGN: Cross-sectional study. Participants were invited to complete a questionnaire which included information on nut consumption and knowledge and perceptions of nuts...
October 2, 2017: Public Health Nutrition
https://www.readbyqxmd.com/read/28945104/intake-feeding-behaviour-digestibility-performance-carcass-characteristics-and-meat-quality-of-lambs-fed-different-levels-of-semi-purified-glycerine-in-the-diet
#16
Leticia Costa de Rezende, Natália da Silva Heimbach, Camila Celeste Brandão Ferreira Ítavo, Luís Carlos Vinhas Ítavo, Maria da Graça Morais, Ricardo Carneiro Brumatti, Gumercindo Loriano Franco, Hélène Veronique Petit, Lucia Maria Zeoula, Jonilson Araújo da Silva, Pâmila Carolini Gonçalves da Silva, Gleice Kelli Ayardes de Melo
The aim of this study was to evaluate the effect of different inclusion levels of semi-purified glycerine in the diet of feedlot lambs on feeding behaviour, nutrient intake and digestibility, carcass characteristics, meat quality and in vitro degradability. Thirty-two Dorper × (Texel × Suffolk) crossbred intact male lambs (22.2 ± 5.51 kg) were fed glycerine (90% purity) at 0, 120, 240 or 360 g/kg dry matter (DM) in a total mixed ration with a roughage to concentrate ratio of 40:60 for 84 d. In vitro degradability was not affected by glycerine supplementation...
September 25, 2017: Archives of Animal Nutrition
https://www.readbyqxmd.com/read/28939428/cd36-is-a-candidate-lipid-sensor-involved-in-the-sensory-detection-of-fatty-acid-in-zebrafish
#17
Haiyang Liu, Yanping Xu, Ying Wang, Shenjie Zhong, Min Wang, Pengyan Lin, Hongyan Li, Zhenhui Liu
Recently more and more evidences raise the possibility for the taste system in the role of the perception of lipids in mammals, and the fatty acid receptor CD36 has been proved to be as an important candidate receptor of fat taste. Fish has different taste modality with mammals. No information was known about the function of cd36 in fish taste till now. Here, using in situ hybridization and immunofluorescence technologies, we showed that fish cd36/Cd36 localized in taste buds. Real-time PCR technology demonstrated that, in zebrafish cd36 (zcd36)-transfected cells, linoleic acid (LA) increased the expression level of tryptophan hydroxylase-1 (TPH-1), which encodes the enzyme involved in the biosynthesis of monoamine neurotransmitter of 5-HT...
December 1, 2017: Physiology & Behavior
https://www.readbyqxmd.com/read/28938764/nutrient-composition-and-retention-in-whole-turkeys-with-and-without-added-solution
#18
J R Williams, J M Roseland, Q V Nguyen, J C Howe, K Y Patterson, P R Pehrsson, L D Thompson
Whole turkeys sold in retail outlets are typically processed with added solutions to improve their taste and tenderness. The purpose of this study was to evaluate the nutrient composition of whole turkeys with and without added solution, and to update the nutrient profile of turkey for the USDA National Nutrient Database for Standard Reference. Eleven pairs of turkeys with added solution were obtained from statistically representative retail outlets using a nationwide sampling plan developed for USDA's National Food and Nutrient Analysis Program; 4 pairs of turkeys without added solution were purchased from local food outlets...
October 1, 2017: Poultry Science
https://www.readbyqxmd.com/read/28929011/in-rats-fed-high-energy-diets-taste-rather-than-fat-content-is-the-key-factor-increasing-food-intake-a-comparison-of-a-cafeteria-and-a-lipid-supplemented-standard-diet
#19
Laia Oliva, Tània Aranda, Giada Caviola, Anna Fernández-Bernal, Marià Alemany, José Antonio Fernández-López, Xavier Remesar
BACKGROUND: Food selection and ingestion both in humans and rodents, often is a critical factor in determining excess energy intake and its related disorders. METHODS: Two different concepts of high-fat diets were tested for their obesogenic effects in rats; in both cases, lipids constituted about 40% of their energy intake. The main difference with controls fed standard lab chow, was, precisely, the lipid content. Cafeteria diets (K) were self-selected diets devised to be desirable to the rats, mainly because of its diverse mix of tastes, particularly salty and sweet...
2017: PeerJ
https://www.readbyqxmd.com/read/28920407/effect-of-mechanically-deboned-poultry-meat-content-on-technological-properties-and-sensory-characteristics-of-lamb-and-mutton-sausages
#20
Armando Abel Massingue, Robledo de Almeida Torres Filho, Paulo Rogerio Fontes, Alcinéia de Souza Ramos, Edimar Aparecida Filomeno Fontes, Juan Ramon Olalquiaga Perez, Eduardo Mendes Ramos
Objective: This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). Methods: Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0, 30% and 60% of MDPM in relation to the meat batter, were produced and analyzed for pH, proximal composition, calcium and residual nitrite content, water activity, TBA reactive substances (TBARS), instrumental color and texture profile...
September 18, 2017: Asian-Australasian Journal of Animal Sciences
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