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https://www.readbyqxmd.com/read/28801775/plasticizers-and-bisphenol-a-in-packaged-foods-sold-in-the-tunisian-markets-study-of-their-acute-in-vivo-toxicity-and-their-environmental-fate
#1
Asma Beltifa, Anouar Feriani, Monia Machreki, Asma Ghorbel, Lakhdar Ghazouani, Giuseppa Di Bella, Joris Van Loco, Tim Reyns, Hedi Ben Mansour
Today, processed and packaged foods are considered as among the major sources of human exposure to plasticizers and bisphenol which migrate from plastic packing. In the present study, a wide range of food products sold on the Tunisian market such as grain and grain products, milk and dairy products, fats and oil, drink, fish, and sweets have been analyzed firstly in order to identify the presence of phthalates and bisphenol. Then, the identified chemical molecules were studied for their environmental fate and tested in vivo for its toxicity in mice models...
August 12, 2017: Environmental Science and Pollution Research International
https://www.readbyqxmd.com/read/28800975/exopolysaccharides-from-lactobacillus-delbrueckii-oll1073r-1-modulate-innate-antiviral-immune-response-in-porcine-intestinal-epithelial-cells
#2
Paulraj Kanmani, Leonardo Albarracin, Hisakazu Kobayashi, Hikaru Iida, Ryoya Komatsu, A K M Humayun Kober, Wakako Ikeda-Ohtsubo, Yoshihito Suda, Hisashi Aso, Seiya Makino, Hiroshi Kano, Tadao Saito, Julio Villena, Haruki Kitazawa
Previous studies demonstrated that the extracellular polysaccharides (EPSs) produced by Lactobacillus delbrueckii OLL1073R-1 (LDR-1) improve antiviral immunity, especially in the systemic and respiratory compartments. However, it was not studied before whether those EPSs are able to beneficially modulate intestinal antiviral immunity. In addition, LDR-1-host interaction has been evaluated mainly with immune cells while its interaction with intestinal epithelial cells (IECs) was not addressed before. In this work, we investigated the capacity of EPSs from LDR-1 to modulate the response of porcine IECs (PIE cells) to the stimulation with the Toll-like receptor (TLR)-3 agonist poly(I:C) and the role of TLR2, TLR4, and TLR negative regulators in the immunoregulatory effect...
August 8, 2017: Molecular Immunology
https://www.readbyqxmd.com/read/28799014/breakfast-habits-dairy-product-consumption-physical-activity-and-their-associations-with-body-mass-index-in-children-aged-6-18
#3
Tugba Koca, Mustafa Akcam, Filiz Serdaroglu, Selim Dereci
The purpose of this study was to determine breakfast habits, dairy product consumption, and physical activity and their relations with body mass index (BMI) in schoolchildren and adolescents. This cross-sectional, school-based study was performed with children aged 6-18 years. Height and weight were measured, and a BMI z-score was calculated for each child. Breakfast consumption frequency, intake of milk and other dairy products, physical activity habits, and mothers' employment status were assessed via a self-report questionnaire...
August 11, 2017: European Journal of Pediatrics
https://www.readbyqxmd.com/read/28796363/physiochemical-properties-and-probiotic-survivability-of-symbiotic-corn-based-yogurt-like-product
#4
Cuina Wang, Huajie Zheng, Tingting Liu, Dawei Wang, Mingruo Guo
Corn is a major grain produced in northern China. Corn-based functional food products are very limited. In this study, a symbiotic corn-based yogurt-like product was developed. Corn milk was prepared through grinding, extrusion and milling, and hydration processes. Corn extrudate was prepared under the optimized conditions of corn flour particle size <180 μm, moisture content of 15% and extrusion temperature at 130 °C. The corn milk was prepared from 8% corn extrudate suspension and then milled twice with 0...
August 10, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28770903/probiotic-yogurt-effect-on-macronutrients-ingredients-blood-glucose-and-lipid-profile-in-type-2-diabetes
#5
Zahra Tazakori, Maryam Zare, Mohammad Asghari Jafarabadi
No abstract text is available yet for this article.
July 2017: JPMA. the Journal of the Pakistan Medical Association
https://www.readbyqxmd.com/read/28769917/identification-and-functional-validation-of-autolysis-associated-genes-in-lactobacillus-bulgaricus-atcc-baa-365
#6
Xiaoyang Pang, Shuwen Zhang, Jing Lu, Lu Liu, Changlu Ma, Yang Yang, Panpan Ti, Weihua Gao, Jiaping Lv
Lactic acid bacteria (LAB) are important organisms in food production. Indeed, LAB autolysis is very critical in dairy processing. For example, it influences the development of cheese flavor by releasing intracellular enzymes, and controls cell growth in yogurts and probiotic products. Two component systems (TCS) constitute essential environmental sensors and effectors of signal transduction in most bacteria. In the present work, mutants of one TCS (LBUL_RS00115/LBUL_RS00110) were generated to assess the relationship between TCS and cell autolysis...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28768835/associations-of-dairy-intake-with-incident-prediabetes-or-diabetes-in-middle-aged-adults-vary-by-both-dairy-type-and-glycemic-status
#7
Adela Hruby, Jiantao Ma, Gail Rogers, James B Meigs, Paul F Jacques
Background: Inconsistent evidence describes the association between dietary intake of dairy and milk-based products and type 2 diabetes (T2D) risk.Objective: Our objective was to assess associations between consumption of milk-based products, incident prediabetes, and progression to T2D in the Framingham Heart Study Offspring Cohort.Methods: Total dairy and milk-based product consumption was assessed by ≤4 food-frequency questionnaires across a mean of 12 y of follow-up in 2809 participants [mean ± SD age: 54...
August 2, 2017: Journal of Nutrition
https://www.readbyqxmd.com/read/28768250/the-ameliorating-effect-of-lactobacillus-gasseri-oll2716-on-functional-dyspepsia-in-helicobacter-pylori-uninfected-individuals-a-randomized-controlled-study
#8
Toshihiro Ohtsu, Atsushi Takagi, Naomi Uemura, Kazuhiko Inoue, Hisakuni Sekino, Akihiro Kawashima, Masayuki Uchida, Yasuhiro Koga
BACKGROUND/AIMS: Probiotics appear to improve Helicobacter pylori-associated dyspepsia via an inhibitory effect on H. pylori; however, uncertainty exists regarding their effects in H. pylori-uninfected individuals. We evaluated the efficacy of Lactobacillus gasseri OLL2716 (L. gasseri OLL2716) on H. pylori-uninfected individuals with functional dyspepsia (FD). METHODS: A double-blind, parallel-group, placebo-controlled, randomized, controlled trial was performed...
July 29, 2017: Digestion
https://www.readbyqxmd.com/read/28766747/impact-of-salivary-enzyme-activity-on-the-oral-perception-of-starch-containing-foods
#9
John Bridges, John Smythe, Raven Reddrick
It has long been held that product developers should not rely solely on instrumental measures of texture. This study examined the widely accepted effects of salivary α amylase on mouth thinning during oral processing. To understand this phenomenon, 13 descriptive panelists were trained to manipulate starch thickened semisolid foods and note when changes in the perceived thickness occurred. The panelists were subsequently grouped based on their reports of how quickly these foods broke down in their oral cavity...
August 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28766481/evaluation-of-a-commercial-sandwich-enzyme-linked-immunosorbent-assay-for-the-quantification-of-beta-casomorphin-7-in-yogurt-using-solid-phase-extraction-coupled-to-liquid-chromatography-tandem-mass-spectrometry-as-the-gold-standard-method
#10
Duc Doan Nguyen, Francesco Busetti, Stuart Keith Johnson, Vicky Ann Solah
This study investigated beta-casomorphin 7 (BCM7) in yogurt by means of LC-tandem MS (MS/MS) and enzyme-linkedimmunosorbent assay (ELISA) and use LC-MS/MS as the "gold standard" method to evaluate the applicability of a commercial ELISA. The level of BCM7 in milk obtained from ELISA analysis was much lower than that obtained by LC-MS/MS analysis and trended to increase during fermentation and storage of yogurt. Meanwhile, the results obtained from LC-MS/MS showed that BCM7 degraded during stages of yogurt processing, and its degradation may have been caused by X-prolyl dipeptidyl aminopeptidase activity...
August 1, 2017: Journal of AOAC International
https://www.readbyqxmd.com/read/28764091/development-of-functional-yogurt-containing-free-and-encapsulated-echium-oil-phytosterol-and-sinapic-acid
#11
Talita A Comunian, Isabela Elias Chaves, Marcelo Thomazini, Izabel Cristina Freitas Moraes, Roselayne Ferro-Furtado, Inar Alves de Castro, Carmen S Favaro-Trindade
The consumption of omega-3 fatty acids and phytosterol promotes the reduction of cholesterol and triacylglycerol levels. However, such compounds are susceptible to oxidation, which hampers their application. The objective of this work was to coencapsulate echium oil, phytosterols and sinapic acid (crosslinker/antioxidant), and incorporate the obtained microcapsules into yogurt. The microcapsules were evaluated for particle size, accelerated oxidation by Rancimat, and simulation of gastric/intestinal release...
December 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28762193/probiotic-features-of-lactic-acid-bacteria-isolated-from-a-diverse-pool-of-traditional-greek-dairy-products-regarding-specific-strain-host-interactions
#12
Georgia Zoumpopoulou, Alexandra Tzouvanou, Eleni Mavrogonatou, Voula Alexandraki, Marina Georgalaki, Rania Anastasiou, Marina Papadelli, Eugenia Manolopoulou, Maria Kazou, Dimitris Kletsas, Konstantinos Papadimitriou, Effie Tsakalidou
The increased consumers' interest on the positive role of food in wellbeing and health underscores the need to determine new probiotic microorganisms. Triggered by the fact that artisanal food products can be a valuable source of novel probiotic strains, 106 lactic acid bacteria, all isolated from traditional Greek dairy products, namely Feta, Kasseri, Xynotyri, Graviera, Formaela, Galotyri, and Kefalotyri cheeses as well as yogurt and milk, were studied for probiotic properties. Based on their survival at pH 2...
July 31, 2017: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/28759735/the-effect-of-dairy-products-consumed-with-high-glycemic-carbohydrate-on-subjective-appetite-food-intake-and-post-prandial-glycemia-in-older-adults
#13
Marron Law, Ying Ti Lee, Shirley Vien, Bohdan L Luhovyy, G Harvey Anderson
OBJECTIVE: To compare the effect of liquid, semi-solid and solid dairy products and a non-dairy beverage when consumed with glycemic carbohydrate on subjective appetite, food intake (FI) and post-prandial glycemia (PPG) in healthy older adults. DESIGN: Thirty healthy men and women (14 males and 16 females; age: 64.6 + 2.4 y; BMI: 25.6 + 2.5 kg/m2) participated in a randomized crossover study. Treatments were one of 250 mL of 2% fat milk and soy beverage, 175 g of 2% Greek yogurt and 30 g of Cheddar cheese consumed as part of an isocaloric (380 kcal) meal with bread and jam...
July 31, 2017: Applied Physiology, Nutrition, and Metabolism, Physiologie Appliquée, Nutrition et Métabolisme
https://www.readbyqxmd.com/read/28759734/the-effect-of-dairy-and-non-dairy-beverages-consumed-with-high-glycemic-cereal-on-subjective-appetite-food-intake-and-post-prandial-glycemia-in-young-adults
#14
Marron Law, Pedro S P Huot, Ying Ti Lee, Shirley Vien, Bohdan L Luhovyy, G Harvey Anderson
OBJECTIVE: To compare the effect of dairy and non-dairy beverages when consumed with carbohydrate at breakfast on subjective appetite, food intake (FI) and post-prandial glycemia (PPG) in healthy young adults. DESIGN: Twenty-six healthy males and females (13 males and 13 females; 23.0 + 2.6 years; BMI: 22.3 + 1.5 kg/m2) participated in a randomized crossover study. They consumed non-isocaloric amounts (250 mL) of almond beverage, soy beverage, 1% fat milk, yogurt beverage and water (control) with cereal and 120 min later, an ad libitum meal...
July 31, 2017: Applied Physiology, Nutrition, and Metabolism, Physiologie Appliquée, Nutrition et Métabolisme
https://www.readbyqxmd.com/read/28748075/physicochemical-and-sensory-attributes-assessment-of-functional-low-fat-yogurt-produced-by-incorporation-of-barley-bran-and-lactobacillus-acidophilus
#15
Saber Hasani, Abbas Ali Sari, Ali Heshmati, Mostafa Karami
The aim of this study was to analyze the effect of different amounts of barley bran (0.3%, 0.6%, 0.9%, and 1.2%) on the viability of Lactobacillus acidophilus and the physicochemical and sensory properties of low-fat yogurt during storage period (28 days). Results showed that L. acidophilus number and viscosity in samples containing barley bran was significantly higher than the control group (p < .05). High levels of barley bran (1.2%) decreased sensory prosperity scores and led to viscosity increment; although sensory prosperity scores of samples containing 0...
July 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28744258/complete-genome-sequence-of-streptococcus-thermophilus-klds-3-1003-a-strain-with-high-antimicrobial-potential-against-foodborne-and-vaginal-pathogens
#16
Smith E Evivie, Bailiang Li, Xiuyun Ding, Yueyue Meng, Shangfu Yu, Jincheng Du, Min Xu, Wan Li, Da Jin, Guicheng Huo, Fei Liu
Lactic acid bacteria play increasingly important roles in the food industry. Streptococcus thermophilus KLDS 3.1003 strain was isolated from traditional yogurt in Inner Mongolia, China. It has shown high antimicrobial activity against selected foodborne and vaginal pathogens. In this study, we investigated and analyzed its complete genome sequence. The S. thermophilus KLDS 3.1003 genome comprise of a 1,899,956 bp chromosome with a G+C content of 38.92%, 1,995 genes, and 6 rRNAs. With the exception of S. thermophilus M17TZA496, S...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28736026/yogurt-feeding-induced-the-prolongation-of-fully-major-histocompatibility-complex-mismatched-murine-cardiac-graft-survival-by-induction-of-cd4-foxp3-cells
#17
M Uchiyama, E Yin, T Yanagisawa, X Jin, M Hara, S Matsuyama, T Imazuru, K Uchida, M Kawamura, M Niimi
Yogurt is a nutrient-rich food and the beneficial effects of yogurt on both health and immunomodulatory effects are well documented. In this pilot study, we investigated the effects of commercially produced yogurt R-1 on alloimmune responses in a murine cardiac transplantation model. The R-1 is produced by Meiji Co., Ltd., and contains live and active lactic acid bacteria (lactobacillus bulgaricus OLL1073R-1) mainly. CBA (H2(k)) mice underwent transplantation of a C57BL/6 (H2(b); B6) heart and received oral administration of 1 mL, 0...
July 2017: Transplantation Proceedings
https://www.readbyqxmd.com/read/28711259/effect-of-dairy-product-environment-on-the-growth-of-bacillus-cereus
#18
E Tirloni, E Ghelardi, F Celandroni, C Bernardi, S Stella
pH is one of the most important parameters to manage bacterial replication in foodstuffs. In this study, the ability of 2 Bacillus cereus strains, 1 clinical human isolate (GPe2) and 1 isolate from a dairy product (D43), were investigated for in vitro growth at different pH values (from 3.5 to 7.5) at 2 temperatures (15 and 37°C), showing their ability to grow from 5.5 to 7.5 and from 5.0 to 7.5, respectively. The ability of spores of these 2 microorganisms to germinate in different typologies of dairy products (unflavored yogurt, Taleggio cheese, mascarpone cheese, and raw and pasteurized milk) was also investigated by inoculating the spores and maintaining the products at 15°C...
September 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28703961/effect-of-addition-of-wild-garlic-allium-ursinum-on-the-quality-of-kefirs-from-sheep-s-milk
#19
Agata Znamirowska, Katarzyna Szajnar, Przemysław Rożek, Dorota Kalicka, Piotr Kuźniar, Paweł Hanus, Krzysztof Kotula, Marcin Obirek, Maciej Kluz
BACKGROUND: Sheep’s milk has a high content of total solids, which qualifies it as a very good raw material for the production of fermented milk drinks. Currently, there are commercially produced kefirs and yogurts from sheep’s milk in the countries of the Mediterranean region. The growing interest in the consumption of these products is justified not only by their taste merits, but also because of their health-promoting proper- ties. The aim of the present study was to determine the effect of the addition of 1% of lyophilized wild garlic powder on the properties of kefirs from sheep’s milk...
April 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28703957/lactose-free-frozen-yogurt-production-and-characteristics
#20
Katarzyna Skryplonek, David Gomes, Jorge Viegas, Carlos Pereira, Marta Henriques
BACKGROUND: Nowadays, consumer demand is driving better and more nutritious dairy products. Changing from traditional to new lactose-free products poses technological challenges for the food industry in order to maintain or improve their food characteristics and consumer preferences. METHODS: This study investigates the production of lactose-free frozen yogurt by enzymati- cally hydrolysis of lactose, and its influence on the final product characteristics. In the case of lactose-free products, commercial Ha-lactase® was used for hydrolysis, and the reaction occurred simultaneously with fermentation...
April 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
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