Read by QxMD icon Read


S Kharchoufi, J Gomez, C Lasanta, R Castro, F Sainz, M Hamdi
BACKGROUND: There is growing interest in the beneficial health effects of certain fruits, such as pomegranate, and their by-products, like vinegar. Vinegars contain antioxidant compounds such as polyphenols, which can scavenge free radicals in the body. In this study, the antioxidant properties (ABTS and DPPH scavenging capacities) and global polyphenolic composition of a new functional product, namely a pomegranate vinegar produced in the laboratory from the Gabsi variety, were evaluated and compared with those of commercial wine vinegars (Sherry and Rioja red wine Spanish vinegars)...
March 15, 2018: Journal of the Science of Food and Agriculture
Noushin Rastkari, Maryam Zare Jeddi, Masud Yunesian, Reza Ahmadkhaniha
Acidic liquids such as verjuice, lemon juice and vinegar are frequently consumed in Iran. Different kinds of acidic liquids are packaged in polyethylene terephthalate (PET) and high-density polyethylene (HDPE) bottles. There is evidence indicating that phthalates can leach from PET and HDPE bottles into their contents. In this work the effect of storage time, temperature and bottle type on the migration of phthalates from packaging materials into acidic liquids is studied by analyzing the samples stored under different conditions, before storage and after 2, 4 and 6 months of storage...
December 2017: Food Technology and Biotechnology
Paul G Becher, Arne Hagman, Vasiliki Verschut, Amrita Chakraborty, Elżbieta Rozpędowska, Sébastien Lebreton, Marie Bengtsson, Gerhard Flick, Peter Witzgall, Jure Piškur
Yeast volatiles attract insects, which apparently is of mutual benefit, for both yeasts and insects. However, it is unknown whether biosynthesis of metabolites that attract insects is a basic and general trait, or if it is specific for yeasts that live in close association with insects. Our goal was to study chemical insect attractants produced by yeasts that span more than 250 million years of evolutionary history and vastly differ in their metabolism and lifestyle. We bioassayed attraction of the vinegar fly Drosophila melanogaster to odors of phylogenetically and ecologically distinct yeasts grown under controlled conditions...
March 2018: Ecology and Evolution
Tiffany Schroder, Sharyn Gaskin, Kirstin Ross, Harriet Whiley
Fungal contamination of indoor air is an issue of increasing public health concern. Essential oils have been demonstrated to have antifungal capabilities, but there are limited studies investigating the efficacy of essential oils against fungi relevant to air quality. This study provides a preliminary screening of the antifungal properties of clove, lavender and eucalyptus essential oils against a range of fungal species isolated from environmental air samples. The ability of the essential oils to inhibit fungal growth was examined using the disk diffusion assay on malt extract agar and was compared with vinegar, bleach and limonene, with phenol as a positive control...
March 8, 2018: International Journal of Occupational and Environmental Health
Laura Palanker Musselman, Ronald P Kühnlein
Excess adipose fat accumulation, or obesity, is a growing problem worldwide in terms of both the rate of incidence and the severity of obesity-associated metabolic disease. Adipose tissue evolved in animals as a specialized dynamic lipid storage depot: adipose cells synthesize fat (a process called lipogenesis) when energy is plentiful and mobilize stored fat (a process called lipolysis) when energy is needed. When a disruption of lipid homeostasis favors increased fat synthesis and storage with little turnover owing to genetic predisposition, overnutrition or sedentary living, complications such as diabetes and cardiovascular disease are more likely to arise...
March 7, 2018: Journal of Experimental Biology
Xiao Yu, Mei Yang, Jilin Dong, Ruiling Shen
This study aimed to explore the dynamic changes in the antioxidant activities and phenolic acid profiles of oat and buckwheat vinegars during different production stages. The results showed that both oat and buckwheat vinegar products comparably attenuated D-galactose-induced oxidative damage in mice serum and liver, indicating no obvious dose dependence within the tested concentrations. However, oat vinegar product revealed more favorable in vitro antioxidant activities than those in buckwheat vinegar product as evaluated by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging abilities...
March 2018: Journal of Food Science
Manika Agarwal, Emily Wible, Tyler Ramir, Sibel Altun, Grace Viana, Carla Evans, Henry Lukic, Spiro Megremis, Phimon Atsawasuwan
OBJECTIVES: To evaluate the long-term effects of seven different cleaning methods on light transmittance, surface roughness, and flexural modulus of a polyurethane retainer material. MATERIALS AND METHODS: Polyurethane retainer specimens (Vivera®, Align Technology Inc) (70 specimens, n = 10 per method, 50.8 mm × 12.7 mm × 1.0 mm) were exposed to seven cleaning methods twice a week for 6 months. Before treatment and after 6 months, light transmittance, surface roughness, and flexural modulus of the specimens were quantified...
March 6, 2018: Angle Orthodontist
Howard M A Thistlewood, Paramjit Gill, Elizabeth H Beers, Peter W Shearer, Doug B Walsh, Brigitte M Rozema, Susanna Acheampong, Steve Castagnoli, Wee L Yee, Peter Smytheman, Alix B Whitener
Spotted wing drosophila, Drosophila suzukii (Matsumura) (Diptera: Drosophilidae), was monitored from 2010 to 2014 in 314-828 sites located in interior fruit-growing regions of OR and WA, United States, and BC, Canada, using traps baited with apple cider vinegar or sugar-water-yeast. Seasonal population dynamics and sex ratios were summarized for berry, cherry, stone fruit, grape, non-crop host plants, non-host sites, and for conventional IPM, certified organic, backyard, and feral sites, by region and year...
February 28, 2018: Environmental Entomology
Satoru Ishihara, Takashi Inaoka, Toshihide Nakamura, Keitarou Kimura, Yasuyo Sekiyama, Satoru Tomita
Non-targeted metabolomic analyses employing nuclear magnetic resonance- and gas chromatography/mass spectrometry-based techniques were applied for an in-depth characterization of cabbage vinegar, an original agricultural product made from cabbage harvested in Tsumagoi, Japan. Water-soluble and volatile metabolite profiles of cabbage vinegar were compared with those of various vinegars: rice vinegar, grain vinegar, apple vinegar, and black vinegar (Japanese kurozu made of brown rice). Principal component analysis (PCA) of the water-soluble metabolites indicated that cabbage vinegars belonged to an isolated class by the contributions of fructose, pyroglutamic acid, choline, and methiin (S-methylcysteine sulfoxide)...
March 1, 2018: Journal of Bioscience and Bioengineering
Seiji Awane, Kosuke Nishi, Momoko Ishida, Masanobu Nagano, Kazunori Hashiguchi, Akira Fujii, Takuya Sugahara
Japanese black vinegar (JBV) is a traditional vinegar manufactured with steamed unpolished rice. After screening, beneficial effects of JBV on IgE-mediated allergic responses were found. In this study, acetic acid-free JBV was used to evaluate its antiallergic effects. JBV suppressed degranulation of rat basophilic leukemia RBL-2H3 cells in a dose-dependent manner without cytotoxicity. The inhibitory effect of JBV on the degranulation seemed to be caused by the bioactive ingredients other than proteins, because the activity was not affected by heat treatment or protease digestion...
March 2, 2018: Cytotechnology
Birhane Berhe, Gessessew Bugssa, Sena Bayisa, Megbaru Alemu
BACKGROUND: Intestinal protozoa are parasites transmitted by consumption of contaminated water and food and mainly affect children and elder people and cause considerable health problems. They are the leading causes of outpatient morbidity due to diarrhea in the developing countries. So, assessing water and food source of diarrheal patients and identifying the main associated factors for transmission of protozoan parasitic infections help for effective control measures of protozoan infections...
March 2, 2018: Journal of Health, Population, and Nutrition
Paria Sadat Lavasani, Elahe Motevaseli, Mahdieh Shirzad, Mohammad Hossein Modarressi
Background and Objectives: Acetic acid bacteria (AAB) are one of the major interests of researchers. Traditional vinegars are suitable sources of AAB because they are not undergone industrial process like filtering and adding preservatives. Komagataeibacter xylinus as a member of AAB is known as the main cellulose producer among other bacteria. The purpose of the current study was to isolate the bacteria from traditional vinegars and its molecular analyses. Materials and Methods: Vinegar samples were collected...
December 2017: Iranian Journal of Microbiology
Andrew M Smith, Michael L Dunn, Laura K Jefferies, Dennis L Egget, Frost M Steele
This research was conducted to evaluate the effectiveness of a concentrated buffered vinegar product (CBV) and a simple buffered vinegar product (BV) for controlling Clostridium perfringens outgrowth during extended cooling times of ready-to-eat roast turkey and roast beef. Whole turkey breasts and beef inside rounds were injected with a typical brine and then ground and mixed with CBV (0.0, 2.01, 2.70, and 3.30% [w/w]) or BV (0.0, 1.75, 2.25, and 3.75% [w/w]) and a three-strain C. perfringens spore cocktail to a detectable level of ca...
February 23, 2018: Journal of Food Protection
Rosa Perestrelo, Catarina L Silva, Pedro Silva, José S Câmara
The flavoring of vinegars with aromatic fruits and medicinal herbs is a practice with increasing trend mostly in countries with oenological tradition, resulting in a product of improved quality and consumer attractiveness. This study was directed towards the evaluation of the impact of the maceration process on the volatile signature of wine-based aromatic vinegars (WBAVs). The evaluation was performed using solid phase microextraction (SPME) combined with gas chromatography combined with mass spectrometry (GC-MS)...
February 23, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
S O'Toole, F Mullan
An acidic diet has been associated with erosive tooth wear. However, some people who consume dietary acids develop erosive tooth wear and some do not. This review paper provides an overview of the risk factors of dietary acid consumption which increase the likelihood of developing severe erosive tooth wear. Increased frequency of dietary acid consumption, particularly between meals appears to be the predominant risk factor. However, habitually drinking acidic drinks by sipping them slowly or swishing, rinsing or holding acidic drinks in the mouth before swallowing will also increase risk of progression...
February 23, 2018: British Dental Journal
Tian Luo, Yue Dong, Shujuan He, Jing Yang, Yuming Dong
In this study, the capillary electrophoresis method with ultraviolet detection was established to directly determine amino acids in vinegar, according to the coordination interaction between amino acids and copper ions. The online sweeping technique was combined to improve the detection sensitivity. The quality of vinegar was evaluated with amino acids as parameters by United Nations Food Agriculture Organization/Word Health Organization amino acids model and principal component analysis. Optimum conditions were obtained under 50 mM CuSO4 and adjusted pH 4...
February 21, 2018: Electrophoresis
Andrew Ratcliffe, Andrew Baker, Daniel Smith
Acetic acid is an organic acid available in concentrations from 2 to 80%. Whilst lower concentrations of 2-6% are more commonly used as the table top condiment, vinegar, much stronger solutions are regularly used in Eastern Europe as food preservatives and cleaning solutions. Oral ingestion of greater than 12% has been reported to cause haemolysis, renal failure, shock and death. Most reported cases of deliberate or accidental poisoning are from Russia and Eastern Europe in the 1980s, with very little currently in western publications...
February 2018: Journal of the Intensive Care Society
Eun Young Ro, Geun Su Kim, Do Young Kwon, Young Min Park, Sang Woo Cho, Sang Yun Lee, Ik Hyun Yeo, Ki Sun Yoon
The objective of this study was to investigate the antimicrobial effects of cultured sugar/vinegar (CSV) blend and nisin to control the risk of Listeria monocytogenes in ready to cook (RTC) ravioli. Ravioli dough was prepared with 0.1, 0.3, 0.5, 1% CSV blend and 0.1, 0.2, and 0.3% nisin. Inoculated spinach or artichoke raviolis with 2.0 ± 0.5 log cfu/g of L. monocytogenes were packed aerobically or using modified atmosphere packaging (MAP), and then stored at 4, 10, 17, and 24 °C for 60 days. Growth kinetic parameters of the observed data fit well to the Baranyi equation...
February 2018: Journal of Food Safety
Berta Verd, Erik Clark, Karl R Wotton, Hilde Janssens, Eva Jiménez-Guri, Anton Crombach, Johannes Jaeger
Insects determine their body segments in two different ways. Short-germband insects, such as the flour beetle Tribolium castaneum, use a molecular clock to establish segments sequentially. In contrast, long-germband insects, such as the vinegar fly Drosophila melanogaster, determine all segments simultaneously through a hierarchical cascade of gene regulation. Gap genes constitute the first layer of the Drosophila segmentation gene hierarchy, downstream of maternal gradients such as that of Caudal (Cad). We use data-driven mathematical modelling and phase space analysis to show that shifting gap domains in the posterior half of the Drosophila embryo are an emergent property of a robust damped oscillator mechanism, suggesting that the regulatory dynamics underlying long- and short-germband segmentation are much more similar than previously thought...
February 16, 2018: PLoS Biology
Joanna Kawa-Rygielska, Kinga Adamenko, Alicja Z Kucharska, Narcyz Piórecki
We analyzed the effect of Cornelian cherry varieties differing in fruit color ('Yantaryi'-yellow fruits, 'Koralovyi'-coral fruits, 'Podolski'-red fruits) and the production method on the physicochemical and antioxidative properties of Cornelian cherry vinegars, and on their content of iridoids and polyphenols. Acetic fermentation was conducted by two methods: I) single-stage (spontaneous) acetic fermentation, without inoculation with microorganisms, and II) two-stage fermentation in which the first stage involved the use of Saccharomyces bayanus -Safspirit fruit yeast for alcoholic fermentation, and the second one included spontaneous acetic fermentation...
February 10, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
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"