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Metabolism, food quality, food safety, food nutrition

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https://www.readbyqxmd.com/read/27379154/current-advances-in-the-metabolomics-study-on-lotus-seeds
#1
REVIEW
Mingzhi Zhu, Ting Liu, Mingquan Guo
Lotus (Nelumbo nucifera), which is distributed widely throughout Asia, Australia and North America, is an aquatic perennial that has been cultivated for over 2,000 years. It is very stimulating that almost all parts of lotus have been consumed as vegetable as well as food, especially the seeds. Except for the nutritive values of lotus, there has been increasing interest in its potential as functional food due to its rich secondary metabolites, such as flavonoids and alkaloids. Not only have these metabolites greatly contributed to the biological process of lotus seeds, but also have been reported to possess multiple health-promoting effects, including antioxidant, anti-amnesic, anti-inflammatory, and anti-tumor activities...
2016: Frontiers in Plant Science
https://www.readbyqxmd.com/read/26884104/innovations-in-canine-and-feline-nutrition-technologies-for-food-and-nutrition-assessment
#2
Maria R C de Godoy, Marta Hervera, Kelly S Swanson, George C Fahey
Pet owners have increasing concerns about the nutrition of their pets, and they desire foods and treats that are safe, traceable, and of high nutritive value. To meet these high expectations, detailed chemical composition characterization of ingredients well beyond that provided by proximate analysis will be required, as will information about host physiology and metabolism. Use of faster and more precise analytical methodology and novel technologies that have the potential to improve pet food safety and quality will be implemented...
2016: Annual Review of Animal Biosciences
https://www.readbyqxmd.com/read/26233255/capillary-electrophoresis-determination-of-non-protein-amino-acids-as-quality-markers-in-foods
#3
REVIEW
Raquel Pérez-Míguez, María Luisa Marina, María Castro-Puyana
Non-protein amino acids mainly exist in food as products formed during food processing, as metabolic intermediates or as additives to increase nutritional and functional properties of food. This fact makes their analysis and determination an attractive field in food science since they can give interesting information on the quality and safety of foods. This article presents a comprehensive review devoted to describe the latest advances in the development of (achiral and chiral) analytical methodologies by capillary electrophoresis and microchip capillary electrophoresis for the analysis of non-protein amino acids in a variety of food samples...
January 8, 2016: Journal of Chromatography. A
https://www.readbyqxmd.com/read/26136410/improved-body-weight-and-performance-status-and-reduced-serum-pge2-levels-after-nutritional-intervention-with-a-specific-medical-food-in-newly-diagnosed-patients-with-esophageal-cancer-or-adenocarcinoma-of-the-gastro-esophageal-junction
#4
Joyce Faber, Madeleen J Uitdehaag, Manon Spaander, Sabine van Steenbergen-Langeveld, Paul Vos, Marloes Berkhout, Cor Lamers, Hans Rümke, Hugo Tilanus, Peter Siersema, Ardy van Helvoort, Ate van der Gaast
BACKGROUND: The majority of cancer patients loses weight and becomes malnourished during the course of their disease. Metabolic alterations and reduced immune competence lead to wasting and an increased risk of infectious complications. In the present study, the effect of a nutritionally complete medical food, which is high in protein and leucine and enriched with fish oil and specific oligosaccharides, was investigated on immune function, nutritional status, and inflammation in patients with esophageal cancer and compared with routine care...
March 2015: Journal of Cachexia, Sarcopenia and Muscle
https://www.readbyqxmd.com/read/25810140/proteomic-profiling-of-white-muscle-from-freshwater-catfish-rita-rita
#5
Bimal Prasanna Mohanty, Tandrima Mitra, Sudeshna Banerjee, Soma Bhattacharjee, Arabinda Mahanty, Satabdi Ganguly, Gopal Krishna Purohit, Dhanasekar Karunakaran, Sasmita Mohanty
Muscle tissues contribute 34-48 % of the total body mass in fish. Proteomic analysis enables better understanding of the skeletal muscle physiology and metabolism. A proteome map reflects the general fingerprinting of the fish species and has the potential to identify novel proteins which could serve as biomarkers for many aspects of aquaculture including fish physiology and growth, flesh quality, food safety and aquatic environmental monitoring. The freshwater catfish Rita rita of the family Bagridae inhabiting the tropical rivers and estuaries is an important food fish with high nutritive value and is also considered a species of choice in riverine pollution monitoring...
June 2015: Fish Physiology and Biochemistry
https://www.readbyqxmd.com/read/25059063/-a-review-of-current-methods-for-nutrimetabolomic-and-proteomic-research-in-biochemistry-of-nutrition
#6
N V Kirbaeva, N É Sharanova, S S Pertsov
At present biochemistry of nutrition involves the use of OMICs to investigate food quality, safety, bioactivity and nutrition mechanisms. In this context, nutrimetabolomics is one of the latest directions of nutrition development and provides a better understanding of the influence of nutritional factors on the metabolic pathways of the organism. Proteomic methods play an important role in nutrimetabolomics and allow to detect, identify and quantify proteins under different conditions. Variety of technical and methodological advances, improvements in bioinformatics and possibility of tandem use of different methods helps to solve a number of basic and applied science's problems...
2014: Voprosy Pitaniia
https://www.readbyqxmd.com/read/24570664/the-influences-of-age-on-olfaction-a-review
#7
REVIEW
Richard L Doty, Vidyulata Kamath
Decreased olfactory function is very common in the older population, being present in over half of those between the ages of 65 and 80 years and in over three quarters of those over the age of 80 years. Such dysfunction significantly influences physical well-being and quality of life, nutrition, the enjoyment of food, as well as everyday safety. Indeed a disproportionate number of the elderly die in accident gas poisonings each year. As described in this review, multiple factors contribute to such age-related loss, including altered nasal engorgement, increased propensity for nasal disease, cumulative damage to the olfactory epithelium from viral and other environmental insults, decrements in mucosal metabolizing enzymes, ossification of cribriform plate foramina, loss of selectivity of receptor cells to odorants, changes in neurotransmitter and neuromodulator systems, and neuronal expression of aberrant proteins associated with neurodegenerative disease...
2014: Frontiers in Psychology
https://www.readbyqxmd.com/read/24038244/the-role-of-nutritional-research-in-the-success-of-human-space-flight
#8
Helen W Lane, Charles Bourland, Ann Barrett, Martina Heer, Scott M Smith
The United States has had human space flight programs for >50 y and has had a continued presence in space since 2000. Providing nutritious and safe food is imperative for astronauts because space travelers are totally dependent on launched food. Space flight research topics have included energy, protein, nutritional aspects of bone and muscle health, and vision issues related to 1-carbon metabolism. Research has shown that energy needs during flight are similar to energy needs on Earth. Low energy intakes affect protein turnover...
2013: Advances in Nutrition
https://www.readbyqxmd.com/read/23850857/koji-where-east-meets-west-in-fermentation
#9
REVIEW
Yang Zhu, Johannes Tramper
Almost all biotechnological processes originate from traditional food fermentations, i.e. the many indigenous processes that can be found already in the written history of thousands of years ago. We still consume many of these fermented foods and beverages on a daily basis today. The evolution of these traditional processes, in particular since the 19th century, stimulated and influenced the development of modern biotechnological processes. In return, the development of modern biotechnology and related advanced techniques will no doubt improve the process, the product quality and the safety of our favourite fermented foods and beverages...
December 2013: Biotechnology Advances
https://www.readbyqxmd.com/read/23688796/novel-aspects-of-health-promoting-compounds-in-meat
#10
REVIEW
J F Young, M Therkildsen, B Ekstrand, B N Che, M K Larsen, N Oksbjerg, J Stagsted
Meat is an integral part of the human diet. Besides essential amino acids and nutritive factors of high quality and availability, meat provides often overlooked components of importance for human health. These are amino acids and bioactive compounds that may be very important in i) preventing muscle wasting diseases, such as in sarcopenia, ii) reducing food and caloric intake to prevent metabolic syndrome, iii) blood pressure homeostasis via ACE-inhibitory components from connective tissue, and iv) maintaining functional gut environment through meat-derived nucleotides and nucleosides...
December 2013: Meat Science
https://www.readbyqxmd.com/read/22642160/-characteristics-of-collagen-s-material-bifidogenic-properties
#11
REVIEW
S A Sheveleva, S Iu Batishcheva
It is still essential to search for new, available food ingredients with bifidogenic effect, to study their safety, efficacy and production effectiveness upon the creation of functional foods. The review considers protein products such as collagens and their hydrolyzates, which are used in culture mediums as growth factor. They are treated, besides carbohydrate prebiotics, as potential bifidogenic nutrients. Collagen hydralyzates contain all amino acids, required for bifidobacteria growth. That is why it is considered essential to provide control over its biosafety...
2012: Voprosy Pitaniia
https://www.readbyqxmd.com/read/22444798/quality-and-safety-of-bovine-clones-and-their-products
#12
Y Heyman, P Chavatte-Palmer, G Fromentin, V Berthelot, C Jurie, P Bas, M Dubarry, J P Mialot, D Remy, C Richard, L Martignat, X Vignon, J P Renard
A multidisciplinary research programme was developed to get a scientific expertise for the quality assessment of products obtained from cloned livestock. Thirty-seven bovine Holstein female clones of five different genotypes and their products were analysed in comparison with 38 control animals obtained by conventional artificial insemination and raised under the same conditions at the same experimental farm. Animal evaluation included over 150 criteria and more than 10 000 measurements to check the physiological status and health over a 3-year period...
August 2007: Animal: An International Journal of Animal Bioscience
https://www.readbyqxmd.com/read/22254047/health-benefits-of-nut-consumption
#13
REVIEW
Emilio Ros
Nuts (tree nuts and peanuts) are nutrient dense foods with complex matrices rich in unsaturated fatty and other bioactive compounds: high-quality vegetable protein, fiber, minerals, tocopherols, phytosterols, and phenolic compounds. By virtue of their unique composition, nuts are likely to beneficially impact health outcomes. Epidemiologic studies have associated nut consumption with a reduced incidence of coronary heart disease and gallstones in both genders and diabetes in women. Limited evidence also suggests beneficial effects on hypertension, cancer, and inflammation...
July 2010: Nutrients
https://www.readbyqxmd.com/read/21733294/nutraceutical-value-and-safety-of-tomato-fruits-produced-by-mycorrhizal-plants
#14
M Giovannetti, L Avio, R Barale, N Ceccarelli, R Cristofani, A Iezzi, F Mignolli, P Picciarelli, B Pinto, D Reali, C Sbrana, R Scarpato
Tomato fruit has assumed the status of 'functional food' due to the association between its consumption and a reduced likelihood of certain types of cancers and CVD. The nutraceutical value of tomatoes can be affected by the cultivation conditions, e.g. the phytochemical content of the fruits may increase with the establishment of beneficial mycorrhizal symbioses in the plants. A multidisciplinary study was carried out to gain knowledge on the antioxidant, oestrogenic/anti-oestrogenic and genotoxic activity of tomato fruits produced by mycorrhizal plants...
January 2012: British Journal of Nutrition
https://www.readbyqxmd.com/read/21359231/covering-chemical-diversity-of-genetically-modified-tomatoes-using-metabolomics-for-objective-substantial-equivalence-assessment
#15
COMPARATIVE STUDY
Miyako Kusano, Henning Redestig, Tadayoshi Hirai, Akira Oikawa, Fumio Matsuda, Atsushi Fukushima, Masanori Arita, Shin Watanabe, Megumu Yano, Kyoko Hiwasa-Tanase, Hiroshi Ezura, Kazuki Saito
As metabolomics can provide a biochemical snapshot of an organism's phenotype it is a promising approach for charting the unintended effects of genetic modification. A critical obstacle for this application is the inherently limited metabolomic coverage of any single analytical platform. We propose using multiple analytical platforms for the direct acquisition of an interpretable data set of estimable chemical diversity. As an example, we report an application of our multi-platform approach that assesses the substantial equivalence of tomatoes over-expressing the taste-modifying protein miraculin...
2011: PloS One
https://www.readbyqxmd.com/read/21112364/the-nutritive-value-of-grasspea-lathyrus-sativus-and-allied-species-their-toxicity-to-animals-and-the-role-of-malnutrition-in-neurolathyrism
#16
REVIEW
Dirk Enneking
The safe use of grasspea (Lathyrus sativus) and allied species (L. cicera, L. clymenum and L. ochrus) requires a better understanding of the factors that are involved in the development of neurolathyrism. A suitable animal model is needed. The nutritional quality, seed chemical composition, the role of malnutrition, synergistic action of antinutritional factors, the toxicity of both seed and forage to animals, metabolism and tissue distribution of the toxic amino acid beta-N-oxalyl-alpha,beta-L-diaminopropionic acid (ODAP) in mammals are reviewed...
March 2011: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/19747600/sourdough-in-gluten-free-bread-making-an-ancient-technology-to-solve-a-novel-issue
#17
REVIEW
Alice V Moroni, Fabio Dal Bello, Elke K Arendt
The increasing demand for high quality gluten-free (GF) bread, clean labels and natural products is raising the need for new approaches in GF bread-making. Sourdough is the foremost fermentation used for baking purposes and it has been proven to be ideal for improving the texture, palatability, aroma, shelf life and nutritional value of wheat and rye breads. These characteristic features derive from the complex metabolic activities of the sourdough-resident lactic acid bacteria and yeasts, e.g. acidification, production of exopolysaccharides, proteolytic- amylolytic- and phytase activity, and production of antimicrobial substances...
October 2009: Food Microbiology
https://www.readbyqxmd.com/read/19623200/safety-of-protein-hydrolysates-fractions-thereof-and-bioactive-peptides-in-human-nutrition
#18
REVIEW
G Schaafsma
This paper evaluates the safety for humans with regard to consumption of protein hydrolysates and fractions thereof, including bioactive peptides. The available literature on the safety of protein, protein hydrolysates, fractions thereof and free amino acids on relevant food legislation is reviewed and evaluated. A new concept for the safety assessment of protein hydrolysates and fractions thereof is developed. Benchmarks for the evaluation are safety of total protein intake, safety of free amino acid intake, documented history of safe use, outcome of questionnaires in efficacy studies and safety studies...
October 2009: European Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/19066248/asas-centennial-paper-a-century-of-pioneers-and-progress-in-meat-science-in-the-united-states-leads-to-new-frontiers
#19
REVIEW
D H Beermann
Discoveries, understanding, and innovations in meat science during the last century have led to revolutionary changes in meat and poultry production, processing, marketing, and consumption. American Society of Animal Science members have made key contributions in most, if not all, categories of advancement. The first US university meat science program was begun in Minnesota in 1905. Use of mechanical refrigeration in the meatpacking industry, improved transportation and packaging, and home refrigeration provided more flexibility, variety, and consistency in meat and meat products in the early 1900s...
March 2009: Journal of Animal Science
https://www.readbyqxmd.com/read/18787329/nutrition-with-light-and-water-in-strict-isolation-for-10-days-without-food-a-critical-case-study
#20
Peter Heusser, Ursula Wolf, Hans-Martin Vonwiller, Nadine Messerli, Kurt Laederach-Hofmann
BACKGROUND: In her book 'Living on Light', Jasmuheen tries to animate people worldwide to follow her drastic nutrition rules in order to boost their quality of life. Several deaths have been reported as a fatal consequence. A doctor of chemistry who believably claimed to have been 'living on light' for 2 years, except for the daily intake of up to 1.5 l of fluid containing no or almost no calories was interested in a scientific study on this phenomenon. PARTICIPANT AND METHODS: The 54-year-old man was subjected to a rigorous 10-day isolation study with complete absence of nutrition...
August 2008: Forschende Komplementärmedizin, Research in Complementary Medicine
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