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https://www.readbyqxmd.com/read/28631270/comparison-of-in-vivo-toxicity-antioxidant-and-immunomodulatory-activities-of-coconut-nipah-and-pineapple-juice-vinegars
#1
Nurul Elyani Mohamad, Swee KeongYeap, Boon Keen Beh, Muhammad Firdaus Romli, Hamidah Mohd Yusof, Ye Wen Kristeen-Teo, Shaiful Adzni Sharifuddin, Kamariah Long, Noorjahan Banu Alitheen
BACKGROUND: Vinegar is widely used as a food additive, in food preparation and as a food supplement. This study compared the phenolic acid profiles and in vivo toxicities, and antioxidant and immunomodulatory effects of coconut, nipah and pineapple juice vinegars, which were respectively prepared via a two-step fermentation using Saccharomyces cerevisiae 7013 INRA and Acetobacter aceti vat Europeans. RESULTS: Pineapple juice vinegar, which had the highest total phenolic acid content, also exhibited the greatest in vitro antioxidant capacity compared to coconut juice and nipah juice vinegars...
June 20, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28628838/validated-uplc-ms-ms-method-for-simultaneous-quantification-of-eight-saikosaponins-in-rat-plasma-application-to-a-comparative-pharmacokinetic-study-in-depression-rats-after-oral-administration-of-extracts-of-raw-and-vinegar-baked-bupleuri-radix
#2
Tianli Lei, Dandan Zhang, Kun Guo, Mingxiao Li, Chongning Lv, Jing Wang, Lingyun Jia, Jincai Lu
A sensitive and efficient UPLC-MS/MS method was developed and validated for simultaneous quantification of eight saikosaponins (SSa, SSb1, SSb2, SSb3, SSb4, SSc, SSd and SSf) in rat plasma. Furthermore, comparative pharmacokinetic profiles of these sakosaponins were investigated, following oral administration of extracts of raw and vinegar-baked Bupleuri Radix to depression rats. Biosamples were processed with liquid-liquid extraction technique using ethyl acetate. Chromatographic separation was accomplished on Waters BEH C18 UPLC column...
June 16, 2017: Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences
https://www.readbyqxmd.com/read/28619110/effect-of-aspartic-acid-and-glutamate-on-metabolism-and-acid-stress-resistance-of-acetobacter-pasteurianus
#3
Haisong Yin, Renkuan Zhang, Menglei Xia, Xiaolei Bai, Jun Mou, Yu Zheng, Min Wang
BACKGROUND: Acetic acid bacteria (AAB) are widely applied in food, bioengineering and medicine fields. However, the acid stress at low pH conditions limits acetic acid fermentation efficiency and high concentration of vinegar production with AAB. Therefore, how to enhance resistance ability of the AAB remains as the major challenge. Amino acids play an important role in cell growth and cell survival under severe environment. However, until now the effects of amino acids on acetic fermentation and acid stress resistance of AAB have not been fully studied...
June 15, 2017: Microbial Cell Factories
https://www.readbyqxmd.com/read/28602865/anti-angiogenic-activity-of-water-extract-from-euphorbia-pekinensis-rupr
#4
Wenting Zhang, Bin Liu, Yaru Feng, Jie Liu, Zhiqiang Ma, Jian Zheng, Qing Xia, Yuanyuan Ni, Farong Li, Ruichao Lin
ETHNOPHARMACOLOGICAL RELEVANCE: Euphorbia pekinensis Rupr. (EP) is a Euphorbia species of Euphorbiaceae, which is widely used in traditional Chinese medicine. It has been reported to exhibit therapeutic effects on solid tumors, leukemias, and malignant ascites although underlying molecular mechanisms are poorly delineated. Anti-angiogenic therapy is a recognized strategy for treating cancer-based solid tumors, and is also associated with malignant ascites treatment. STUDY AIM: To study the anti-angiogenic properties of the water extract of EP vinegar preparation (WEVEP)...
June 7, 2017: Journal of Ethnopharmacology
https://www.readbyqxmd.com/read/28602743/apple-cider-vinegar-boosted-immunomodulatory-and-health-promoting-effects-of-lactobacillus-casei-in-common-carp-cyprinus-carpio
#5
Roghieh Safari, Seyed Hossein Hoseinifar, Shabnam Nejadmoghadam, Mohsen Khalili
The present study was performed to investigate the immunomodulatory and health promoting effects of combined or singular administration of apple cider vinegar (ACV) and Lactobacillus casei in common carp (Cyprinus carpio) diet. An 8-week feeding trial was designed with following treatments: Control (basal diet), Pro (contains 10(7) CFU g(-1)L. casei), LACV (contains 1% ACV), HACV (contains 2% ACV), Pro + LACV (contains 10(7) CFU g(-1)L. casei plus 1% ACV) and Pro + HACV (contains 10(7) CFU g(-1)L...
June 7, 2017: Fish & Shellfish Immunology
https://www.readbyqxmd.com/read/28598609/a-novel-2d-nmr-approach-for-the-classification-of-balsamic-vinegars-of-modena
#6
Riccardo Graziosi, Davide Bertelli, Lucia Marchetti, Giulia Papotti, Maria Cecilia Rossi, Maria Plessi
The aim of this work is to evaluate the possibility of using 2D-NMR for the construction of classification models for balsamic vinegars of Modena. The goal was to obtain an indirect indicator of authenticity and a quality control tool. The spectral data were analysed by chemometric methods, aiming to discriminate the samples in relation to their origin. Application of general discriminant analysis (GDA) revealed a good discrimination, the two obtained models explained 83.9% and 97.3% of the total variance with a predictive capacity of 98...
June 9, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28585169/evaluating-fermentation-characteristics-of-kazachstania-spp-and-their-potential-influence-on-wine-quality
#7
Illse Jood, Justin Wallace Hoff, Mathabatha Evodia Setati
The current study is the first one to demonstrate the wine fermentation potential of members of several species of the genus Kazachstania including strains derived from grape must. The fermentation characteristics were evaluated in synthetic grape juice medium and in Sauvignon blanc. Our data show that none of the species evaluated could ferment to dryness in monoculture fermentations. However, at least 75% of the sugar was consumed before the fermentations got stuck. In mixed-culture fermentations with Saccharomyces cerevisiae diverse aroma profiles were evident especially in Sauvignon blanc fermentations...
July 2017: World Journal of Microbiology & Biotechnology
https://www.readbyqxmd.com/read/28578227/evaluating-the-feasibility-of-fermentation-starter-inoculated-with-bacillus-amyloliquefaciens-for-improving-acetoin-and-tetramethylpyrazine-in-baoning-bran-vinegar
#8
Liqiang Zhang, Jun Huang, Rongqing Zhou, Chongde Wu
Fermentation starters (Daqu) used in present study included traditional herb Daqu (C Daqu), modified Daqu without herbs (M Daqu) and S Daqu fermented by inoculating acetoin and tetramethylpyrazine high-producing bacterium Bacillus amyloliquefaciens into M Daqu. To evaluate the feasibility of S Daqu combined with M Daqu applied for improving contents of acetoin and tetramethylpyrazine in Baoning bran vinegar without remarkably changing the original microbial community and the other volatiles contents compared with C Daqu, vinegar Pei C, M, M1, M2 and S were correspondingly prepared in lab scale using C Daqu, M Daqu, M1 Daqu (S Daqu: M Daqu=1:9, w/w), M2 Daqu (S Daqu: M Daqu=5:5) and S Daqu...
May 27, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28576362/effect-of-different-marinating-conditions-on-the-evolution-of-spoilage-microbiota-and-metabolomic-profile-of-chicken-breast-fillets
#9
Anastasia E Lytou, Efstathios Z Panagou, George-John E Nychas
Five different marinades were prepared containing lemon juice, apple cider vinegar, pomegranate juice and combinations of them. Three different temperatures (4, 10, and 20 °C) and five marinating time intervals (1, 3, 6, and 9 h) were tested. Microbial, physicochemical as well as sensory analyses were performed to assess marination. Noticeable microbial reductions and satisfactory sensory results were observed only in samples treated for short time (1 and 3 h). The marinade in which pomegranate and lemon juices were combined caused a decrease in microbial counts and led to desirable sensory attributes...
September 2017: Food Microbiology
https://www.readbyqxmd.com/read/28575202/evaluation-of-food-based-attractants-for-drosophila-suzukii-diptera-drosophilidae
#10
Juan Huang, Larry Gut, Matthew Grieshop
The Drosophila suzukii (Matsumura) (Diptera: Drosophilidae) is a highly invasive species attacking a wide range of ripening soft-skinned fruits. A series of laboratory choice tests were conducted to determine whether different levels of rice vinegar affected attraction of Merlot wine to D. suzukii, as well as to compare attractiveness of two common fermentation food baits: wine-vinegar and yeast-sugar water mixtures. The relative attraction of various combinations was used to develop a bait whose effectiveness was tested in the field...
June 1, 2017: Environmental Entomology
https://www.readbyqxmd.com/read/28542883/biochemical-characterization-and-dominance-of-different-hydrolases-in-different-types-of-daqu-a-chinese-industrial-fermentation-starter
#11
Jingjing Liu, Jingyu Chen, Yi Fan, Xiaoning Huang, Beizhong Han
BACKGROUND: Daqu is a fermentative saccharification agent that is used to initiate fermentation in the production of Chinese liquor and vinegar. This study investigated the differences of amylase, protease and esterase in dominance of different types of Daqu, which can be useful for quality control and flavor improvement of Daqu production by enzyme technology. RESULTS: Hydrolase activities in different Daqu samples were compared by Principal Component Analysis (PCA)...
May 25, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28531323/effect-of-chemical-ratios-of-a-microbial-based-feeding-attractant-on-trap-catch-of-drosophila-suzukii-diptera-drosophilidae
#12
Dong H Cha, Peter J Landolt, Todd B Adams
Drosophila suzukii Matsumura, spotted wing drosophila, can be trapped with a feeding attractant based on wine and vinegar volatiles and consisting of acetic acid, ethanol, acetoin, and methionol. Using that four-component blend, we found that the catch of spotted wing drosophila increased with increases in the release rate of acetoin (from 0.5 mg/d to 34 mg/d) from polyethylene sachet dispensers, and with increases in the concentrations of acetic acid (from 0.25% to 4%) or ethanol (from 0.08% to 2%) when dispensed in the trap drowning solution...
May 22, 2017: Environmental Entomology
https://www.readbyqxmd.com/read/28515383/a-new-agonist-for-peroxisome-proliferationactivated-receptor-%C3%AE-ppar%C3%AE-fraglide-1-from-zhenjiang-fragrant-vinegar-screening-and-characterization-based-on-cell-culture-experiments
#13
Yoshio Tsujino
Zhenjiang fragrant vinegar (Kozu) is a black rice vinegar that has been used as a traditional Chinese medicine and has various health benefits, including anti-obesity effects. In the present study, using luciferase reporter assays of PPARγ promoter activity, a novel ingredient from 8-year-old Kozu, 5-hydroxy-4-phenyl-butenolide, was isolated. The newly found agonist was named as "Fraglide-1". Moreover, in subsequent experiments, it was confirmed that fraglide-1 was an PPARγ agonist and it could increase expression level of the uncoupling protein (UCP)-1...
May 17, 2017: Journal of Oleo Science
https://www.readbyqxmd.com/read/28484998/enhanced-methane-production-of-vinegar-residue-by-response-surface-methodology-rsm
#14
Jiayu Feng, Jiyu Zhang, Jiafu Zhang, Yanfeng He, Ruihong Zhang, Chang Chen, Guangqing Liu
As the by-product of the vinegar production process, a large number of vinegar residue has been abandoned and caused a serious environmental pollution. Anaerobic digestion has been proved to be able to dispose and convert vinegar residue into bioenergy but still need to improve the efficiency. This study applied central composite design of response surface methodology to investigate the influences of feed to inoculum ratio, organic loading, and initial pH on methane production and optimize anaerobic digestion condition...
December 2017: AMB Express
https://www.readbyqxmd.com/read/28449995/melatonin-in-grapes-and-grape-related-foodstuffs-a-review
#15
REVIEW
Jiang-Fei Meng, Tian-Ci Shi, Shuo Song, Zhen-Wen Zhang, Yu-Lin Fang
A decade has passed since melatonin was first reported in grapes in 2006. During this time, melatonin has not only been found in the berries of most wine grape (Vitis vinifera L.) cultivars, but also in most grape-related foodstuffs, e.g. wine, grape juice and grape vinegar. In this review, we discuss the melatonin content in grapes and grape-related foodstuffs (especially wine) from previous studies, the physiological function of melatonin in grapes, and the factors contributing to the production of melatonin in grapes and wines...
September 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28445412/assessing-the-efficacy-of-first-aid-measures-in-physalia-sp-envenomation-using-solution-and-blood-agarose-based-models
#16
Christie L Wilcox, Jasmine L Headlam, Thomas K Doyle, Angel A Yanagihara
Stings from the hydrozoan species in the genus Physalia cause intense, immediate skin pain and elicit serious systemic effects. There has been much scientific debate about the most appropriate first aid for these stings, particularly with regard to whether vinegar use is appropriate (most current recommendations recommend against vinegar). We found that only a small percentage (≤1.0%) of tentacle cnidae discharge during a sting event using an ex vivo tissue model which elicits spontaneous stinging from live cnidarian tentacles...
April 26, 2017: Toxins
https://www.readbyqxmd.com/read/28444830/gene-expression-reveals-evidence-for-egfr-dependent-proximal-distal-limb-patterning-in-a-myriapod
#17
Ralf Janssen
Evolution of segmented limbs is one of the key innovations of Arthropoda, allowing development of functionally specific specialized head and trunk appendages, a major factor behind their unmatched evolutionary success. Proximodistal limb patterning is controlled by two regulatory networks in the vinegar fly Drosophila melanogaster, and other insects. The first is represented by the function of the morphogens Wingless (Wg) and Decapentaplegic (Dpp); the second by the EGFR-signaling cascade. While the role of Wg and Dpp has been studied in a wide range of arthropods representing all main branches, that is, Pancrustacea (= Hexapoda + Crustacea), Myriapoda and Chelicerata, investigation of the potential role of EGFR-signaling is restricted to insects (Hexapoda)...
April 26, 2017: Evolution & Development
https://www.readbyqxmd.com/read/28444365/evaluation-of-attractants-for-monitoring-drosophila-suzukii-diptera-drosophilidae
#18
Andrew J Frewin, Justin Renkema, Hannah Fraser, Rebecca H Hallett
Drosophila suzukii Matsumura is an economically important pest of soft and small fruit crops. Unlike other drosophilid flies, D. suzukii is capable of infesting ripe and partially ripe fruit, which poses a significant pest management challenge, as there is no tolerance for infested or damaged fruit in the marketplace. As a result, producers in many regions rely on calendar-scheduled insecticide applications for D. suzukii management. In order to develop an integrated pest management approach, better tools for monitoring adult fly populations are needed...
June 1, 2017: Journal of Economic Entomology
https://www.readbyqxmd.com/read/28425938/the-sodium-content-of-processed-foods-in-south-africa-during-the-introduction-of-mandatory-sodium-limits
#19
Sanne A E Peters, Elizabeth Dunford, Lisa J Ware, Teresa Harris, Adele Walker, Mariaan Wicks, Tertia van Zyl, Bianca Swanepoel, Karen E Charlton, Mark Woodward, Jacqui Webster, Bruce Neal
BACKGROUND: In June 2016, the Republic of South Africa introduced legislation for mandatory limits for the upper sodium content permitted in a wide range of processed foods. We assessed the sodium levels of packaged foods in South Africa during the one-year period leading up to the mandatory implementation date of the legislation. METHODS: Data on the nutritional composition of packaged foods was obtained from nutrition information panels on food labels through both in-store surveys and crowdsourcing by users of the HealthyFood Switch mobile phone app between June 2015 and August 2016...
April 20, 2017: Nutrients
https://www.readbyqxmd.com/read/28424779/the-effectiveness-of-various-salacca-vinegars-as-therapeutic-agent-for-management-of-hyperglycemia-and-dyslipidemia-on-diabetic-rats
#20
Elok Zubaidah, Widya Dwi Rukmi Putri, Tiara Puspitasari, Umi Kalsum, Dianawati Dianawati
The aim of this study was to explore the potency of salacca vinegar made from various Indonesian salacca fruit extracts as therapeutic agent for hyperglycemia and dyslipidemia for STZ-induced diabetic rats. The rats were grouped into untreated rats, STZ-induced diabetic rats without treatment, and STZ-induced diabetic rats treated with Pondoh salacca vinegar, Swaru salacca vinegar, Gula Pasir salacca vinegar, Madu salacca vinegar, or Madura salacca vinegar. Parameter observed included blood glucose, total cholesterol (TC), high density lipoprotein (HDL), low density lipoprotein (LDL), triglyceride (TG), malondialdehyde (MDA), superoxide dismutase (SOD), and pancreas histopathology of the samples...
2017: International journal of food science
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