Read by QxMD icon Read


Deborah L Narh Mensah, Peter Addo, Matilda Dzomeku, Mary Obodai
Pineapple rind is a by-product of the pineapple processing industry and contains nutrients and other compounds which must be utilized as a bioresource for socio-economic benefits while preventing the potential problems of improper agroindustrial biomass disposal methods. Pleurotus ostreatus is an edible oyster mushroom with medicinal properties and can be cultivated on various agroindustrial biomass, including sawdust containing supplements. Pineapple rind was powdered and used as a supplement of composted sawdust at 2%, 5%, 10%, 12%, 15%, and 20% (w/w) on dry weight basis...
March 2018: Food Science & Nutrition
Y Q Liu, P Strappe, Z K Zhou, C Blanchard
Rice bran, a valuable byproduct of the rice milling process, has limitations in food industrial applications due to its instability during storage. This review summaries the methodology for stabilization and its impact on the nutritional properties of rice bran. A variety of treatments have been used and these include heat treatment, low-temperature storage, biological and chemical approaches and these will be discussed in terms of their ability to destroy/inhibit enzyme activity and improve storage performance of rice bran...
March 21, 2018: Critical Reviews in Food Science and Nutrition
Lucía Campos Muñoz, Carmen Carranza Romero, Guillermo Guhl Millan, Eduardo López Bran
No abstract text is available yet for this article.
March 16, 2018: Anales de Pediatría: Publicación Oficial de la Asociación Española de Pediatría (A.E.P.)
Audrey M Neyrinck, Sophie Hiel, Caroline Bouzin, Vicenta Garcia Campayo, Patrice D Cani, Laure B Bindels, Nathalie M Delzenne
BACKGROUND: Non-digestible carbohydrates present in cereals such as fructans and arabinoxylans represent promising prebiotic nutrients to prevent the development of obesity and related metabolic disorders. OBJECTIVE AND DESIGN:  The aim of this study was to determine the corrective effects of wheat bran-derived arabinoxylan oligosaccharides in obese mice fed a western diet (WD). WD was given for 4 weeks before wheat bran extract (WBE) supplementation (5%) for an additional 4 weeks, whereas a control group received the standard diet...
March 7, 2018: Nutrition & Diabetes
El-Sayed M Abdel-Aal, Pierre Hucl, Iwona Rabalski
Demands for anthocyanin-rich ingredients are steadily growing due to their positive functions in human health and food coloration. Commercially available purple wheat was evaluated as a source of functional ingredients based on anthocyanin composition and antioxidant properties. Anthocyanins were concentrated in the bran fraction by about 2-fold and then the bran was further processed into anthocyanin-rich powder using ethanol extraction and column purification. Batch studies showed that anthocyanin concentration factor increased by about 81- to 135-fold in the powder depending on batch size...
July 15, 2018: Food Chemistry
Jia Wu, Shanshan Jin, Shanshan Wu, Yifan Chen, Ruiwei Chen
Oat bran was fermented by filamentous fungi to improve the extractability of β-glucan. Box-Behnken experimental design and response surface methodology were used to obtain the maximum extractability of β-glucan. Inoculum volume, fermentation temperature, and time were evaluated as three variables. Under optimal fermentation conditions, the extractability of β-glucan in oat bran increased to 45.57 ± 1.82% and 51.10 ± 2.32% by Aspergillus niger and Rhizopus oryzae, respectively. The extractability was about 3-fold of that before fermentation (16...
July 15, 2018: Food Chemistry
Carrie J Butts-Wilmsmeyer, Rita H Mumm, Kent Rausch, Gurshagan Kandhola, Nicole Yana, Mary Happ, Alexandra Ostezan, Matthew Wasmund, Martin O Bohn
The notion that many nutrients and beneficial phytochemicals in maize are lost due to food product processing is common, but this has not been studied in detail for the phenolic acids. Information regarding changes in phenolic acid content throughout processing is highly valuable because some phenolic acids are chemopreventive agents of aging-related diseases. It is unknown when and why these changes in phenolic acid content might occur during processing, whether some maize genotypes might be more resistant to processing induced changes in phenolic acid content than other genotypes, or if processing affects the bioavailability of phenolic acids in maize-based food products...
March 16, 2018: Journal of Agricultural and Food Chemistry
Huaxing Wu, Nor Adila Mhd Omar, Niclas Håkansson, Alicja Wolk, Karl Michaëlsson, Rikard Landberg
OBJECTIVE: Wheat and rye, the most consumed whole grains (WG) in the Nordic countries, contain alkylresorcinols (AR) in their bran. AR concentrations in human adipose tissue might reflect long-term WG rye and wheat intake. We aimed to evaluate AR concentrations in adipose tissue biopsies as a long-term biomarker of WG wheat and rye intake in free-living Swedish men and women. DESIGN: Cross-sectional study. AR concentrations in adipose tissue biopsies were analysed and compared with long-term WG intake assessed by three FFQ (repeated over a period of 14 years in men, 17 years in women) and with plasma AR concentrations...
March 16, 2018: Public Health Nutrition
Sofia Doello, Zhibin Liang, Il Kyu Cho, Jung Bong Kim, Qing X Li
Lung cancer is the second most prevalent cancer. Non-small cell lung cancer (NSCLC) is the most common type of lung cancer. The low efficacy in current chemotherapies impels to find new alternatives to prevent or treat NSCLC. Rice bran oil is cytotoxic to A549 cells, a NSCLC cell line. Here, we identified 24-methylenecyloartanyl ferulate (24-mCAF) as the main component responsible for the cytotoxicity in A549 cells. An iTRAQ-based quantitative proteomics analysis revealed that 24-mCAF inhibits cell proliferation and activates cell death and apoptosis...
March 16, 2018: Journal of Agricultural and Food Chemistry
Rohit Srivastava, Sherin Hassan Bran
Aerosol concentrations and their properties strongly depend on dynamics of atmosphere. Effects of physical and dynamical parameterizations on meteorology and black carbon (BC) mass in Weather Research and Forecasting model coupled with Chemistry (WRF-CHEM) are investigated over India. Simulations are performed in ten experiments considering two boundary layer, three cumulus parameterization, and five microphysics schemes during winter and monsoon of 2008. Morrison double-moment physical parameterization, Yonsei University boundary layer parameterization with Kain-Fritsch and Grell-Freitas cumulus parameterization schemes are found suitable to simulate meteorology and BC mass over India...
March 15, 2018: Environmental Science and Pollution Research International
Upendra A Rathnayake, Tharindu Senapathi, Chanaka Sandaruwan, Sanja Gunawardene, Veranja Karunaratne, Nilwala Kottegoda
This study explores the potential application of rice bran (agro waste) to nano-encapsulate phytase, which is a thermally unstable biologically active enzyme. Rice bran was converted to nanofibers (20-50 nm in diameter) using electrospinning. After optimizing the pH, viscosity, voltage and the distance between electrodes for electrospinning, phytase enzyme was encapsulated and the fibers were cross-linked using sodium tripolyphosphate. Thermal stability of phytase enzyme was improved by 90 °C when they are encapsulated and cross-linked with sodium tripolyphosphate...
March 14, 2018: Chemistry Central Journal
Jose Angel Fernandez-Roldan, Rafael Perez Del Real, Cristina Bran, Manuel Vazquez, Oksana Chubykalo-Fesenko
Diameter-modulated nanowires offer an important paradigm to design the magnetization response of 3D magnetic nanostructures by engineering the domain wall pinning. With the aim to understand its nature and to control the process, we analyze the magnetization response in FeCo periodically modulated polycrystalline nanowires varying the minor segment diameter. Our modelling indicates a very complex behavior with a strong dependence on the disorder distribution and an important role of topologically non-trivial magnetization structures...
March 14, 2018: Nanoscale
Bo Ling, Xiaoli Liu, Lihui Zhang, Shaojin Wang
Dielectric heating including microwave (MW) and radio frequency (RF) energy has been regarded as alternative thermal treatments for food processing. To develop effective rice bran (RB) stabilization treatments based on RF and MW heating, dielectric properties (DPs) with dielectric constant (ε') and loss factor (ε″) of RB samples at frequencies (10-3000 MHz), temperatures (25-100 °C), moisture content (MC, 10.36-24.69% w.b.) and three metal salt levels (0.05-2.00%) were determined by an open-ended coaxial probe and impedance analyzer...
March 13, 2018: Scientific Reports
Ewelina Kurtys, Ulrich L M Eisel, Robert J J Hageman, J Martin Verkuyl, Laus M Broersen, Rudi A J O Dierckx, Erik F J de Vries
Neuroinflammation has been implicated in the pathology of various psychiatric and neurodegenerative disorders. Accumulating evidence suggests that food components can modulate inflammatory processes, and therefore it could be hypothesized that such nutrients might exhibit therapeutic efficacy against these brain diseases. Rice bran is often discarded as a waste product, although it contains a wide range of potentially useful substances. Several rice fiber components from rice bran have been described as having antiinflammatory properties...
March 9, 2018: Nutrition Reviews
Yu Kanesaki, Eri Kubota, Rumi Ohtake, Yukari Higashi, Junko Nagaoka, Tomonori Suzuki, Sayuri Akuzawa
Bacillus licheniformis Heshi-B2 was isolated from fermented rice bran in Heshiko, a food produced by aging salted mackerel with fresh rice bran. Here, we report the draft genome sequence of B. licheniformis Heshi-B2, originating from a Heshiko sample from Fukui Prefecture, Japan.
March 8, 2018: Genome Announcements
Maeda Mayumi, Masashi Tokashiki, Midori Tokashiki, Keiko Uechi, Susumu Ito, Toki Taira
Awamori is a traditional distilled liquor in the Ryukyu Islands, made from steamed rice by the action of the black-koji mold Aspergillus luchuensis and awamori yeast Saccharomyces cerevisiae. One of the specific flavors in aged awamori kusu is vanillin, which is derived from ferulic acid (FA) in rice grains. FA is released from the cell wall material in the rice grain by ferulic acid esterase produced by A. luchuensis. Through decarboxylation of FA, 4-vinylguaiacol (4-VG) is produced, which is transferred to the distilled liquor, and converted to vanillin by natural oxidization during the aging process...
March 5, 2018: Journal of Bioscience and Bioengineering
Elodie Melsens, Elly De Vlieghere, Benedicte Descamps, Christian Vanhove, Ken Kersemans, Filip De Vos, Ingeborg Goethals, Boudewijn Brans, Olivier De Wever, Wim Ceelen, Piet Pattyn
BACKGROUND: Esophageal cancer is an aggressive disease with poor survival rates. A more patient-tailored approach based on predictive biomarkers could improve outcome. We aimed to predict radiotherapy (RT) response by imaging tumor hypoxia with18 F-FAZA PET/CT in an esophageal adenocarcinoma (EAC) mouse model. Additionally, we investigated the radiosensitizing effect of the hypoxia modifier nimorazole in vitro and in vivo. METHODS: In vitro MTS cell proliferation assays (OACM5 1...
March 7, 2018: Radiation Oncology
Yakui Li, Zhongchao Li, Hu Liu, Jean Noblet, Ling Liu, Defa Li, Fenglai Wang, Changhua Lai
Objective: The objective of this experiment was to determine the net energy (NE) content of full-fat rice bran (FFRB), corn germ meal (CGM), corn gluten feed (CGF), solvent-extracted peanut meal (PNM) and dehulled sunflower meal (SFM) fed to growing pigs using indirect calorimetry or published prediction equations. Methods: Twelve growing barrows with an average initial BW of 32.4 ± 3.3 kg were allotted to a replicated 3 × 6 Youden square design with 3 successive periods and 6 diets...
March 2, 2018: Asian-Australasian Journal of Animal Sciences
Krešimir Mastanjević, Dragan Kovačević
BACKGROUND: Possible new additives for surimi-like products made from chicken meat, which could improve its functional properties during frozen storage, are the subject of much research. The use of dietary fibre in surimi-like products made from chicken meat has not been extensively studied. The objective of this study was to determine the effectiveness of barley bran flour in stabilizing chicken myofibrillar proteins during frozen storage and maintaining its functionality. METHODS: Surimi-like material (chicken myofibrillar protein concentrate – CMPC) from mechanically deboned chicken meat was mixed with barley bran flour (0–6%) and stored in a freezer for 30, 60, 90 and 180 days...
January 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
Davood Mazaheri, Seyed Abbas Shojaosadati, Seyed Morteza Zamir, Seyyed Mohammad Mousavi
In this work, mathematical modelling of ethanol production in solid-state fermentation (SSF) has been done based on the variation in the dry weight of solid medium. This method was previously used for mathematical modelling of enzyme production, however, the model should be modified to predict the production of a volatile compound like ethanol. The experimental results of bioethanol production from the mixture of carob pods and wheat bran by Zymomonas mobilis in SSF were used for the model validation. Exponential and logistic kinetic models were used for modelling the growth of microorganism...
March 6, 2018: Preparative Biochemistry & Biotechnology
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"