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https://www.readbyqxmd.com/read/28333357/dietary-patterns-foods-and-nutrients-in-male-fertility-parameters-and-fecundability-a-systematic-review-of-observational-studies
#1
Albert Salas-Huetos, Mònica Bulló, Jordi Salas-Salvadó
BACKGROUND: Infertility is a global public health issue, affecting 15% of all couples of reproductive age. Male factors, including decreased semen quality, are responsible for ~25% of these cases. The dietary pattern, the components of the diet and nutrients have been studied as possible determinants of sperm function and/or fertility. OBJECTIVE AND RATIONALE: Previous systematic reviews have been made of the few heterogeneous low-quality randomized clinical trials (RCTs) conducted in small samples of participants and investigating the effect of specific nutrients and nutritional supplements on male infertility...
March 10, 2017: Human Reproduction Update
https://www.readbyqxmd.com/read/28324650/genome-engineering-of-virulent-lactococcal-phages-using-crispr-cas9
#2
Marie-Laurence Lemay, Denise M Tremblay, Sylvain Moineau
Phages are biological entities found in every ecosystem. Although much has been learned about them in past decades, significant knowledge gaps remain. Manipulating virulent phage genomes is challenging. To date, no efficient gene-editing tools exist for engineering virulent lactococcal phages. Lactococcus lactis is a bacterium extensively used as a starter culture in various milk fermentation processes and its phage sensitivity poses a constant risk to the cheese industry. The lactococcal phage p2 is one of the best-studied models for these virulent phages...
March 21, 2017: ACS Synthetic Biology
https://www.readbyqxmd.com/read/28323061/influence-of-product-placement-in-children-s-movies-on-children-s-snack-choices
#3
Callie L Brown, Camden E Matherne, Cynthia M Bulik, Janna B Howard, Sophie N Ravanbakht, Asheley C Skinner, Charles T Wood, Anna M Bardone-Cone, Jane D Brown, Andrew J Perrin, Cary Levine, Michael J Steiner, Eliana M Perrin
BACKGROUND: Media exposure affects health, including obesity risk. Children's movies often contain food placements-frequently unhealthy foods. However, it is not known if these cues influence children's food choices or consumption after viewing. We explored whether children's snack choices or consumption differs based on: 1) recent exposure to movies with high versus low product placement of unhealthy foods; and 2) children's weight status. METHODS: Children ages 9-11 were assigned to watch a high ("Alvin and the Chipmunks," n = 54) or low ("Stuart Little," n = 60) product-placement movie...
March 18, 2017: Appetite
https://www.readbyqxmd.com/read/28321784/co-fermentation-of-cheese-whey-and-crude-glycerol-in-egsb-reactor-as-a-strategy-to-enhance-continuous-hydrogen-and-propionic-acid-production
#4
Helberth Júnnior Santos Lopes, Lucas Rodrigues Ramos, Edson Luiz Silva
This study evaluated the production of hydrogen and propionic acid in an expanded granular sludge bed (EGSB) reactor by co-fermentation of cheese whey (CW) and crude glycerol (CG). The reactor was operated at hydraulic retention time (HRT) of 8 h by changing the CW/CG ratio from 5:1 to 5:2, 5:3, 5:4, and 5:5. At the ratio of 5:5, HRT was reduced from 8 to 0.5 h. The maximum hydrogen yield of 0.120 mmol H2 g COD(-1) was observed at the CW/CG ratio of 5:1. Increasing the CG concentration repressed hydrogen production in favor of propionic acid, with a maximum yield of 6...
March 20, 2017: Applied Biochemistry and Biotechnology
https://www.readbyqxmd.com/read/28320208/fresh-cheese-as-a-vehicle-for-polyunsaturated-fatty-acids-integration-effect-on-physico-chemical-microbiological-and-sensory-characteristics
#5
Barbara Dal Bello, Luisa Torri, Maria Piochi, Marta Bertolino, Giuseppe Zeppa
Five different vegetable oils were used in the production of fresh cheese to increase the concentration of polyunsaturated fatty acids (PUFAs), particularly α-linolenic acid (ALA), the most important omega-3 fatty acid of vegetable origin. Physico-chemical and microbiological characteristics of functionalized cheeses were evaluated after 1 and 3 days of ripening at 4 °C while the consumer appreciation was evaluated in the final product at 3 days of ripening. After 3 days, the cheeses with Camelina sativa and Echium plantagineum oils added exhibited the highest retention of PUFAs (mostly ALA) compared to those with flaxseed, raspberry and blackcurrant oils...
March 20, 2017: International Journal of Food Sciences and Nutrition
https://www.readbyqxmd.com/read/28316592/influence-of-stress-factors-related-to-cheese-making-process-and-to-stec-detection-procedure-on-the-induction-of-stx-phages-from-stec-o26-h11
#6
Ludivine Bonanno, Benjamin Delubac, Valérie Michel, Frédéric Auvray
Shiga toxin-producing Escherichia coli (STEC) are responsible for human infections, ranging from mild watery diarrhea to hemorrhagic colitis (CH) that may be complicated by hemolytic uremic syndrome (HUS). The main STEC virulence factor is Shiga toxin encoded by the stx gene, located in the genome of a bacteriophage integrated into the bacterial chromosome. The serotype O26:H11 is the second HUS-causing serotype worldwide (after O157:H7), and the first found in dairy products such as raw-milk cheeses. A small number of HUS cases identified each year in France are caused by serotype O26:H11...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28316472/peptide-analysis-and-the-bioactivity-of-whey-protein-hydrolysates-from-cheese-whey-with-several-enzymes
#7
Renda Kankanamge Chaturika Jeewanthi, Myeong Hee Kim, Na-Kyoung Lee, Yoh Chang Yoon, Hyun-Dong Paik
The aim of this study was identifying a suitable food grade enzymes to hydrolyze whey protein concentrates (WPCs), to give the highest bioactivity. WPCs from ultrafiltration retentate were adjusted to 35% protein (WPC-35) and hydrolyzed by enzymes, alcalase, α-chymotrypsin, pepsin, protease M, protease S, and trypsin at different hydrolysis times (0, 0.5, 1, 2, 3, 4, and 5 h). These 36 types of hydrolysates were analyzed for their prominent peptides β-lactoglobulin (β-Lg) and α-lactalbumin (α-La), to identify the proteolytic activity of each enzyme...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28315420/eating-behaviour-is-associated-with-eating-frequency-and-food-consumption-in-6-8-year-old-children-the-physical-activity-and-nutrition-in-children-panic-study
#8
H Jalkanen, V Lindi, U Schwab, S Kiiskinen, T Venäläinen, L Karhunen, T A Lakka, A M Eloranta
The association between eating behaviour and dietary factors has been studied narrowly in children. Therefore, we investigated whether eating frequency and food consumption are influenced by eating behaviour in a population sample of 406 children aged 6-8 years. We assessed features of eating behaviour by the Children's Eating Behaviour Questionnaire and dietary factors by a 4-day food record. The results showed that enjoyment of food was directly associated with a number of main meals (p = 0.041) and consumption of vegetables (p = 0...
March 14, 2017: Appetite
https://www.readbyqxmd.com/read/28315058/improving-egsb-reactor-performance-for-simultaneous-bioenergy-and-organic-acid-production-from-cheese-whey-via-continuous-biological-h2-production
#9
Lucas Rodrigues Ramos, Edson Luiz Silva
OBJECTIVES: To evaluate the influence of hydraulic retention time (HRT) and cheese whey (CW) substrate concentration (15 and 25 g lactose l(-1)) on the performance of EGSB reactors (R15 and R25, respectively) for H2 production. RESULTS: A decrease in the HRT from 8 to 4 h favored the H2 yield and H2 production rate (HPR) in R15, with maximum values of 0.86 ± 0.11 mmol H2 g COD(-1) and 0.23 ± 0.024 l H2 h(-1) l(-1), respectively. H2 production in R25 was also favored at a HRT of 4 h, with maximum yield and HPR values of 0...
March 17, 2017: Biotechnology Letters
https://www.readbyqxmd.com/read/28303705/the-sense-of-life-satisfaction-versus-dietary-choices-of-young-women-doing-fitness-for-recreational-purposes
#10
Maria Gacek
Background: : The health potential of a person can be improved thanks to recreational physical activity and rational diet. The sense of life satisfaction is also one of significant health resources. Objective: The aim of the study was to analyze the relations between the level of life satisfaction and the frequency of consuming selected products in the group of young women who engage in fitness for recreational purposes. Material and Methods: The study involved 200 young women (20-30 years old) who regularly do recreational physical activity in fitness clubs in Małopolska...
2017: Roczniki Państwowego Zakładu Higieny
https://www.readbyqxmd.com/read/28303700/evaluation-of-dairy-products-available-on-the-polish-market-in-the-context-of-nutrient-profiles-clear-arguments-for-reformulation-of-foodstuffs
#11
Regina Wierzejska, Magdalena Siuba-Strzelińska, Mirosław Jarosz
Background: Dairy products, which are one of the main groups of products in the diet, are expected to have high nutritional value. The development of food technology often involves changing the nutritional parameters of foodstuffs. Objective: The aim of this study was to determine the nutritional value of dairy products, in the context of nutrient profiles. Material and Methods: The tested products included yoghurts, yoghurt drinks, kefir, cream cheeses and milk desserts available on the Polish market, basing on the information from unit product packaging...
2017: Roczniki Państwowego Zakładu Higieny
https://www.readbyqxmd.com/read/28303381/differences-in-dietary-intake-during-chemotherapy-in-breast-cancer-patients-compared-to-women-without-cancer
#12
Y C de Vries, M M G A van den Berg, J H M de Vries, S Boesveldt, J Th C M de Kruif, N Buist, A Haringhuizen, M Los, D W Sommeijer, J H N Timmer-Bonte, H W M van Laarhoven, M Visser, E Kampman, R M Winkels
PURPOSE: Breast cancer patients receiving chemotherapy often experience symptoms such as nausea, vomiting and loss of appetite that potentially affect dietary habits. This study assessed the intake of energy, macronutrients and food groups before and during chemotherapy in breast cancer patients compared with women without cancer, and determined the association between symptoms and energy and macronutrient intake. METHODS: This study included 117 newly diagnosed breast cancer patients scheduled for chemotherapy and 88 women without cancer...
March 16, 2017: Supportive Care in Cancer: Official Journal of the Multinational Association of Supportive Care in Cancer
https://www.readbyqxmd.com/read/28300778/phage-biodiversity-in-artisanal-cheese-wheys-reflects-the-complexity-of-the-fermentation-process
#13
Jennifer Mahony, Angelo Moscarelli, Philip Kelleher, Gabriele A Lugli, Marco Ventura, Luca Settanni, Douwe van Sinderen
Dairy fermentations constitute a perfect "breeding ground" for bacteriophages infecting starter cultures, particularly strains of Lactococcus lactis. In modern fermentations, these phages typically belong to one of three groups, i.e., the 936, P335, and c2 phage groups. Traditional production methods present fewer chemical and physical barriers to phage proliferation compared to modern production systems, while the starter cultures used are typically complex, variable, and undefined. In the current study, a variety of cheese whey, animal-derived rennet, and vat swab samples from artisanal cheeses produced in Sicily were analysed for the presence of lactococcal phages to assess phage diversity in such environments...
March 16, 2017: Viruses
https://www.readbyqxmd.com/read/28299290/anti-listeria-activity-of-lactic-acid-bacteria-in-two-traditional-sicilian-cheeses
#14
Maria Luisa Scatassa, Raimondo Gaglio, Cinzia Cardamone, Giusi Macaluso, Luigi Arcuri, Massimo Todaro, Isabella Mancuso
Listeria monocytogenes is a pathogen frequently found in dairy products, and its growth is difficult to control. Bacteriocin-like inhibitory substances (BLIS), produced by lactic acid bacteria (LAB), having proven in vitro anti-Listeria activity, could provide an innovative approach to control L. monocytogenes; however, this application needs to be evaluated in vivo. In this study, twenty LAB strains isolated from different Sicilian dairy environments were tested for control of growth of L. monocytogenes in three different experimental trials...
January 24, 2017: Italian Journal of Food Safety
https://www.readbyqxmd.com/read/28299287/low-prevalence-of-salmonella-enterica-in-cull-dairy-cattle-at-slaughter-in-northern-italy
#15
Silvia Bonardi, Ilaria Bruini, Rossella Magnani, Nicolò Cannistrà, Franco Brindani
In order to evaluate Salmonella carrier status of cull dairy cattle at slaughter, 125 animals were randomly selected during the period February-May 2016. Dairy cows were reared in 89 farms located in two regions of Northern Italy (Lombardy and Emilia-Romagna regions), where bovine milk is primarily used for Parmigiano-Reggiano cheese and Grana Padano cheese production. Samples were collected by swabbing a 400-cm(2) area of the brisket hide and by rectoanal mucosal swabs. They were tested following the reference ISO 6579 method and the isolates were serotyped following the Kauffmann-White-Le Minor scheme and genotyped by XbaI PFGE...
January 24, 2017: Italian Journal of Food Safety
https://www.readbyqxmd.com/read/28298697/influence-of-using-a-blend-of-rennet-casein-and-whey-protein-concentrate-as-protein-source-on-the-quality-of-mozzarella-cheese-analogue
#16
Padhiyar Dhanraj, Atanu Jana, Hiral Modha, K D Aparnathi
The effect of incorporating whey protein concentrate (WPC) on the quality characteristics of Mozzarella cheese analogue (MCA) based on rennet casein (RC) was studied. The proportion of RC:WPC tried out were 95:5, 90:10, and 85:15 w/w. The formulation of MCA comprised of 23.5% of blend of RC and WPC, 15% specialty vegetable fat, 2.75% trisodium citrate + disodium hydrogen orthophosphate (2.5:1, w/w), 0.07% calcium chloride, 0.6% citric acid, 1.1% NaCl, 1.5% cheese bud flavoring, and rest water. Varying the proportion of RC and WPC had a significant influence on the composition, textural properties, baking qualities and sensory quality of MCA judged as a topping on pizza pie...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28298151/effect-of-exclusion-of-frequently-consumed-dietary-triggers-in-a-cohort-of-children-with-chronic-primary-headache
#17
Sepideh Taheri
BACKGROUND: Although dietary factors are known to trigger headaches, the relationship between food and headache in children remains unclear. This prospective, observational case series aimed to evaluate the effect of exclusion of frequently-consumed foods in a cohort of children with headache. METHODS: One hundred and fifteen children aged 3-15 (mean 10.5) years with primary headache were followed in a paediatric outpatient clinic. Patients who frequently consumed foods or food additives known to trigger headaches were advised to exclude them for six weeks and to return for follow-up with headache and food diary...
March 2017: Nutrition and Health
https://www.readbyqxmd.com/read/28295334/artisanal-sonoran-cheese-cocido-cheese-an-exploration-of-its-production-process-chemical-composition-and-microbiological-quality
#18
Paúl F Cuevas-González, Priscilia Y Heredia-Castro, José I Méndez-Romero, Adrián Hernández-Mendoza, Ricardo Reyes-Díaz, Belinda Vallejo-Cordoba, Aarón F González-Córdova
BACKGROUND: The objective of this study was to explore and document the production process of artisanal Cocido cheese and to determine its chemical composition and microbiological quality, considering samples from six dairies and four retailers. RESULTS: Cocido cheese is a semi-hard (506-555 g Kg(-1) of moisture), medium fat (178.3-219.1 g Kg(-1) ), pasta filata type cheese made from raw whole cow's milk. The production process is not standardized, and, therefore, the chemical and microbiological components of the sampled cheeses varied...
March 10, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28295325/effects-of-size-and-stability-of-native-fat-globules-on-the-formation-of-milk-gel-induced-by-rennet
#19
Jie Luo, Yuhan Wang, Huiyuan Guo, Fazheng Ren
Rennet-induced gelation crucially impacts cheese structure. In this study, effects of the size and stability of native fat globules on the kinetics of rennet-induced coagulation were revealed by determining the caseinomacropeptide release rate and rheological properties of milk. Moreover, the mobility and stability of fat globules during renneting was revealed using diffusing wave spectroscopy and confocal laser scanning microscopy. By use of a 2-stage gravity separation combined centrifugation scheme, native fat globules were selectively separated into small (SFG, D4,3 = 1...
March 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28294348/dietary-exposure-to-acrylamide-from-cafeteria-foods-in-jeddah-schools-and-associated-risk-assessment
#20
Mahmoud M Eltawila, Ahmed M Al-Ansari, Amani A Alrasheedi, Abdulateef A Neamatallah
BACKGROUND: Acrylamide (AA) is a carcinogenic and genotoxic food contaminant produced at high temperatures in foods that are rich in carbohydrates. Foods sold in schools in Jeddah, Saudi Arabia, are among such carbohydrate-rich foods produced at high cooking temperatures. It is crucial to determine the importance of AA exposure due to cafeteria foods and to assess the associated risks. RESULTS: The highest mean AA level was measured in chocolate pies (439 µg kg (-1) ), followed by custard pies (435 µg kg (-1) ) and cheese pies (432 µg kg (-1) )...
March 14, 2017: Journal of the Science of Food and Agriculture
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