keyword
MENU ▼
Read by QxMD icon Read
search

vinegar

keyword
https://www.readbyqxmd.com/read/28073824/a-drosophila-toolkit-for-defining-gene-function-in-spermatogenesis
#1
Nicole A Siddall, Gary R Hime
Expression profiling and genomic sequencing methods enable the accumulation of vast quantities of data that relate to expression of genes during the maturation of male germ cells from primordial germ cells to spermatozoa, and potential mutations that underlie male infertility. However, determination of gene function in specific aspects of spermatogenesis or linking abnormal gene function with infertility remain rate limiting, as even in an era of CRISPR analysis of gene function in mammalian models, this still requires considerable resources and time...
January 10, 2017: Reproduction: the Official Journal of the Society for the Study of Fertility
https://www.readbyqxmd.com/read/28071800/influence-of-fermentation-process-on-the-anthocyanin-composition-of-wine-and-vinegar-elaborated-from-strawberry
#2
Ruth Hornedo-Ortega, M Antonia Álvarez-Fernández, Ana B Cerezo, Isidoro Garcia-Garcia, Ana M Troncoso, M Carmen Garcia-Parrilla
Anthocyanins are the major polyphenolic compounds in strawberry fruit responsible for its color. Due to their sensitivity, they are affected by food processing techniques such as fermentation that alters both their chemical composition and organoleptic properties. This work aims to evaluate the impact of different fermentation processes on individual anthocyanins compounds in strawberry wine and vinegar by UHPLC-MS/MS Q Exactive analysis. Nineteen, 18, and 14 anthocyanin compounds were identified in the strawberry initial substrate, strawberry wine, and strawberry vinegar, respectively...
January 10, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28064452/in-vitro-data-support-the-investigation-of-vinegar-as-an-antimicrobial-agent-for-pd-associated-pseudomonas-exit-site-infections
#3
Christine F Carson, Oliver Ash, Aron Chakera
Peritoneal dialysis exit site infections caused by Pseudomonas spp. are difficult to treat and can lead to peritonitis and/or modality failure. Effective alternative or adjunct non-antibiotic antimicrobial agents could improve treatment as well as reduce the use of antibiotics and contribute to a reduction in antibiotic selection pressure and the further development of antibiotic resistance. Vinegar is popularly promoted as a topical antimicrobial agent and has been recommended as an adjunct treatment for Pseudomonas exit site infections in PD patients...
February 2017: Nephrology
https://www.readbyqxmd.com/read/28034800/effects-of-tetramethylpyrazine-from-chinese-black-vinegar-on-antioxidant-and-hypolipidemia-activities-in-hepg2-cells
#4
Jicheng Chen, Jingjing Tian, Huifang Ge, Ruihai Liu, Jianbo Xiao
Tetramethylpyrazine is a bioactive compound found in Chinese black vinegar. This work is to investigate the potential effects of tetramethylpyrazine on intracellular cholesterol modulation in HepG2 cells. The results demonstrated that tetramethylpyrazine can induce intracellular cholesterol efflux. Tetramethylpyrazine may also improve endothelial function through its antioxidant effects by inhibiting reactive oxygen species levels and increasing the antioxidant enzymes superoxide dismutase and catalase. Tetramethylpyrazine increased liver X receptor and peroxisome proliferator-activated receptor gene expression in HepG2 cells...
December 26, 2016: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/28008718/binary-solvent-based-ionic-liquid-assisted-surfactant-enhanced-emulsification-microextraction-for-the-determination-of-four-fungicides-in-apple-juice-and-apple-vinegar
#5
Xiaochu Chen, Xu Zhang, Fengmao Liu, Fan Hou
A binary-solvent-based ionic-liquid-assisted surfactant-enhanced emulsification microextraction method was developed for the separation/preconcentration and determination of four fungicides (pyrimethanil, fludioxonil, cyprodynil, pyraclostrobin) in apple juice and apple vinegar. A non-chlorinated solvent amyl acetate, which has a lower density than water, was used as the extraction solvent, and an ionic liquid 1-hexyl-3-methylimidazolium hexafluorophosphate, which has a high density and low toxicity, was used as a secondary solvent mixed with the extraction solvent...
December 23, 2016: Journal of Separation Science
https://www.readbyqxmd.com/read/27990662/derivatizing-assay-for-the-determination-of-aldehydes-using-micellar-electrokinetic-chromatography
#6
Tiago Augusto Donegatti, Luís Moreira Gonçalves, Elisabete Alves Pereira
In this work, the use of a novel derivatization agent for the determination of aldehydes (in this particular case: formaldehyde, acetaldehyde, propionaldehyde and valeraldehyde) using micellar electrokinetic chromatography is reported. The derivatization reaction is based on the reaction of aldehydes with benzhydrazide to form the corresponding derivates with maximum absorbance at 250 nm. The experimental conditions of the derivatization reaction as well of the separation were optimized. The adducts were separated with a +22 kV voltage at a temperature of 29 °C...
December 19, 2016: Electrophoresis
https://www.readbyqxmd.com/read/27979233/total-phenolic-contents-antioxidant-activities-and-bioactive-ingredients-of-juices-from-pomegranate-cultivars-worldwide
#7
REVIEW
Zeynep Kalaycıoğlu, F Bedia Erim
Numerous recent scientific publications investigating the health benefits of pomegranate juice have greatly increased consumer interest in this fruit. The primary cause of the positive health effect of pomegranate is the unique antioxidant activity of this fruit. As a result of the increased attention given to pomegranate, the number of countries producing pomegranate has increased and new cultivars are appearing. The purpose of this review is to quantitatively establish the antioxidant activities, the total phenolic contents which are highly correlated to antioxidant activities, and the other important ingredients of pomegranate juices obtained from cultivars of different regions...
April 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27979138/varieties-production-composition-and-health-benefits-of-vinegars-a-review
#8
REVIEW
Chin Wai Ho, Azwan Mat Lazim, Shazrul Fazry, Umi Kalsum Hj Hussain Zaki, Seng Joe Lim
Vinegars are liquid products produced from the alcoholic and subsequent acetous fermentation of carbohydrate sources. They have been used as remedies in many cultures and have been reported to provide beneficial health effects when consumed regularly. Such benefits are due to various types of polyphenols, micronutrients and other bioactive compounds found in vinegars that contribute to their pharmacological effects, among them, antimicrobial, antidiabetic, antioxidative, antiobesity and antihypertensive effects...
April 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27966510/evaluation-of-frictional-resistance-and-surface-characteristics-after-immersion-of-orthodontic-brackets-and-wire-in-different-chemical-solutions-a-comparative-in-vitrostudy
#9
Kavitha Nanjundan, G Vimala
AIM: To evaluate the changes of static and kinetic frictional forces between the brackets and wires following exposure to a soft drink, acidic food ingredient, and acidulated fluoride prophylactic agents. MATERIALS AND METHODS: Two types of Roth prescription mandibular incisor brackets were used: 3M Unitek Victory stainless steel (SS) brackets (n = 40) and Transcend 6000 polycrystalline alumina (PCA) brackets (n = 40) as well as eighty 0.019 × 0.025" dimension ortho technology SS wires of 50 mm length each...
September 2016: Indian Journal of Dental Research: Official Publication of Indian Society for Dental Research
https://www.readbyqxmd.com/read/27956867/vinegar-production-from-jabuticaba-myrciaria-jaboticaba-fruit-using-immobilized-acetic-acid-bacteria
#10
Disney Ribeiro Dias, Monique Suela Silva, Angélica Cristina de Souza, Karina Teixeira Magalhăes-Guedes, Fernanda Severo de Rezende Ribeiro, Rosane Freitas Schwan
Cell immobilization comprises the retention of metabolically active cells inside a polymeric matrix. In this study, the production of jabuticaba (Myrciaria jaboticaba) vinegar using immobilized Acetobacter aceti and Gluconobacter oxydans cells is proposed as a new method to prevent losses of jabuticaba fruit surplus. The pulp of jabuticaba was processed and Saccharomyces cerevisiae CCMA 0200 was used to ferment the must for jabuticaba wine production. Sugars, alcohols (ethanol and glycerol) and organic acids were assayed by high-performance liquid chromatography...
September 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/27943618/economic-analysis-of-revenue-losses-and-control-costs-associated-with-the-spotted-wing-drosophila-drosophila-suzukii-matsumura-in-the-california-raspberry-industry
#11
Derek Farnsworth, Kelly Hamby, Mark Bolda, Rachael Goodhue, Jeffrey Williams, Frank Zalom
BACKGROUND: The spotted wing drosophila (SWD), Drosophila suzukii (Matsumura), is an invasive vinegar fly with a preference for infesting commercially viable berries and stone fruits. SWD infestations can reduce yields significantly, necessitating additional management activities. This analysis estimates economic losses in the California raspberry industry resulting from the SWD invasion. RESULTS: California raspberry producers experienced considerable revenue losses and management costs in the first years following SWD's invasion of North America...
December 10, 2016: Pest Management Science
https://www.readbyqxmd.com/read/27935705/aroma-active-compounds-in-bartlett-pears-and-their-changes-during-the-manufacturing-process-of-bartlett-pear-brandy
#12
Bianca Zierer, Peter Schieberle, Michael Granvogl
Application of aroma extract dilution analysis to Bartlett pears and the fermented mash produced thereof revealed 24 and 34 aroma-active compounds in the flavor dilution (FD) factor range between 8 and 8192. Twenty-eight compounds, which have not been described before in Bartlett pears or in fermented pear mash, were identified. While ethyl (E,Z)-2,4-decadienoate (pear-like, metallic odor impression), hexyl acetate (green, fruity), and acetic acid (vinegar-like) showed the highest concentrations in Bartlett pears, ethanol (ethanolic), acetic acid, 3-methyl-1-butanol (malty), 1-hexanol (grassy, marzipan-like), (S)-2- and 3-methylbutanoic acid (sweaty), and 2-phenylethanol (flowery, honey-like) were present at the highest amounts in the fermented mash...
December 21, 2016: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/27904401/comparison-of-cultivable-acetic-acid-bacterial-microbiota-in-organic-and-conventional-apple-cider-vinegar
#13
Aleksandra Štornik, Barbara Skok, Janja Trček
Organic apple cider vinegar is produced from apples that go through very restricted treatment in orchard. During the first stage of the process, the sugars from apples are fermented by yeasts to cider. The produced ethanol is used as a substrate by acetic acid bacteria in a second separated bioprocess. In both, the organic and conventional apple cider vinegars the ethanol oxidation to acetic acid is initiated by native microbiota that survived alcohol fermentation. We compared the cultivable acetic acid bacterial microbiota in the production of organic and conventional apple cider vinegars from a smoothly running oxidation cycle of a submerged industrial process...
March 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/27904400/16s-rrna-in-situ-hybridization-followed-by-flow-cytometry-for-rapid-identification-of-acetic-acid-bacteria-involved-in-submerged-industrial-vinegar-production
#14
Janja Trček, Luka Lipoglavšek, Gorazd Avguštin
Acetic acid bacteria are involved in many biotechnological processes such as vitamin C, gluconic acid, miglitol or acetic acid production, and others. For a technologist trying to control the industrial process, the ability to follow the microbiological development of the process is thus of importance. During the past few years hybridization in a combination with flow cytometry has often been used for this purpose. Since vinegar is a liquid, it is an ideal matrix for flow cytometry analysis. In this work we have constructed a specific probe for highly acetic acid-resistant species of the acetic acid bacteria and a protocol for in situ hybridization, which in combination with flow cytometry enables direct monitoring of bacteria producing vinegar with >10% of acetic acid...
March 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/27904267/application-of-topical-acids-improves-atopic-dermatitis-in-murine-model-by-enhancement-of-skin-barrier-functions-regardless-of-the-origin-of-acids
#15
Noo Ri Lee, Hae-Jin Lee, Na Young Yoon, Donghye Kim, Minyoung Jung, Eung Ho Choi
BACKGROUND: The acidic pH of the stratum corneum (SC) is important for epidermal permeability barrier homeostasis. Acidification of the skin surface has been suggested as a therapeutic strategy for skin disorders such as atopic dermatitis (AD). OBJECTIVE: We performed an animal study to evaluate the usefulness of acidification of SC for inhibition of AD lesions and to find out if the therapeutic effect of vinegar is attributable to its herbal contents, rather than its acidity...
December 2016: Annals of Dermatology
https://www.readbyqxmd.com/read/27889153/metagenomics-reveals-flavour-metabolic-network-of-cereal-vinegar-microbiota
#16
Lin-Huan Wu, Zhen-Ming Lu, Xiao-Juan Zhang, Zong-Min Wang, Yong-Jian Yu, Jin-Song Shi, Zheng-Hong Xu
Multispecies microbial community formed through centuries of repeated batch acetic acid fermentation (AAF) is crucial for the flavour quality of traditional vinegar produced from cereals. However, the metabolism to generate and/or formulate the essential flavours by the multispecies microbial community is hardly understood. Here we used metagenomic approach to clarify in situ metabolic network of key microbes responsible for flavour synthesis of a typical cereal vinegar, Zhenjiang aromatic vinegar, produced by solid-state fermentation...
April 2017: Food Microbiology
https://www.readbyqxmd.com/read/27885939/microbial-innovations-in-the-world-of-food
#17
Hisashi Kawasaki, Kenji Ueda
Technological developments in Japan based on the results of microbial research were a major pillar supporting the postwar industrial revolution. The wellspring of these advancements was the sophisticated technology used in traditional brewing, a foundation of the characteristic Japanese food culture. In this manuscript, we will describe the fermentative production of amino acids and nucleic acids following the discovery of the umami component so distinct in Japanese cuisine, which finally revealed the true power of microbial production...
January 2017: Bioscience, Biotechnology, and Biochemistry
https://www.readbyqxmd.com/read/27872714/effects-of-dietary-supplementation-of-organic-acids-and-phytase-on-performance-and-intestinal-histomorphology-of-broilers
#18
Nasibeh Mohammadagheri, Ramin Najafi, Gholamreza Najafi
The present experiment was conducted to evaluate the effects of organic acids and phytase enzyme supplementation on performance and intestinal histomorphology of broilers. The experiment was done in a factorial arrangement 2 × 2 × 2 based on completely randomized design with eight treatments, five replicates with 12 chicks in each until 42 days of age. Diets included natural vinegar (0 and 2%), citric acid (CA; 0.00 and 1.00%) and phytase enzyme (PHY; 0.00 and 500 FTU phytase per kg of feed). One bird from each treatment replicate was randomly selected and slaughtered to evaluate the small intestinal morphology on 42 days of age...
2016: Veterinary Research Forum
https://www.readbyqxmd.com/read/27869756/a-review-of-temperature-ph-and-other-factors-that-influence-the-survival-of-salmonella-in-mayonnaise-and-other-raw-egg-products
#19
REVIEW
Thilini Piushani Keerthirathne, Kirstin Ross, Howard Fallowfield, Harriet Whiley
Salmonellosis is one of the main causes of foodborne illnesses worldwide, with outbreaks predominately linked to contamination of eggs and raw egg products, such as mayonnaise. This review explores previous studies that have investigated Salmonella control mechanisms utilized in the production of raw egg mayonnaise and other food products. Apart from the use of pasteurized eggs, the main control mechanism identified is the pH of the raw egg products, which plays an important role in the consistency and stability while affecting the survival of Salmonella spp...
November 18, 2016: Pathogens
https://www.readbyqxmd.com/read/27852126/traditional-chinese-medicine-food-therapy-and-hypertension-control-a-narrative-review-of-chinese-literature
#20
Ping Zou
Despite the lack of English literature about Traditional Chinese Medicine (TCM) food therapy, there is abundant Chinese literature about the application of food therapy for hypertension control. This paper summarizes basic concepts of TCM, the principles of food therapy and its application for hypertension control according to Chinese literature. In TCM, food is conceptualized according to both nutritional and functional aspects, and can be used to treat illnesses. Four principles of TCM food therapy including light eating, balancing the "hot" and "cold" nature of food, the harmony of the five flavors of food, and consistency between dietary intake and different health conditions, can be used to facilitate hypertension control...
2016: American Journal of Chinese Medicine
keyword
keyword
58168
1
2
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"