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sweet potato

Zhao Zhang, Jiahui Lai, Kesen Wu, Xingcan Huang, Shuai Guo, Lili Zhang, Jian Liu
Peroxidases are widely used as catalysts in chemiluminescence (CL) reaction because of their excellent catalytic activity and various selectable species, such as horseradish peroxidase (HRP), sweet potato peroxidase (SPP) and soybean peroxidase (SbP). They have been employed in many different CL systems for the determination of hydrogen peroxidase (H2O2), nucleic acid, protein and so on. In this paper, the application of peroxidases in the most commonly used luminol-H2O2 CL system was reviewed from two aspects of horseradish peroxidase (HRP) and some anionic peroxidases...
April 1, 2018: Talanta
Miao Lei, Fang-Cheng Jiang, Jie Cai, Si Hu, Rui Zhou, Gang Liu, Yue-Hui Wang, Hai-Bo Wang, Jing-Ren He, Xin-Gao Xiong
In this study, starch with porous structures derived from purple sweet potato was prepared and used as a food-grade polymer for the microencapsulation of olive oil. The optimal reaction conditions for preparing porous starch were determined to improve its adsorption capacity as effective microcapsule-wall materials. Olive oil was then impregnated in microspheres, and loading ratio was optimized by investigating the restrictive factors, including the mass ratio of olive oil to porous starch, as well as the embedding temperature and time...
January 9, 2018: International Journal of Biological Macromolecules
Chao Tang, Jian Sun, Bo Zhou, Changhai Jin, Jun Liu, Juan Kan, Chunlu Qian, Nianfeng Zhang
In this study, three polysaccharides including water-soluble polysaccharide (WSP), dilute alkali-soluble polysaccharide (DASP) and concentrated alkali-soluble polysaccharide (CASP) were extracted from purple sweet potatoes and then administered to normal and cyclophosphamide (CTX) treated mice by gavage. The results showed that WSP and CASP could restore the spleen index and immune cytokine (IL-2 and IL-6) levels in CTX treated mice, while DASP could enhance the levels of TNF-α, IL-2 and IL-6. As compared to the normal control group, WSP and CASP treatment groups exhibited increased levels of Bacteroidetes, Lachnospiraceae and Oscillospira, but decreased levels of Firmicutes, Alcaligenaceae and Sutterella in normal mice...
January 11, 2018: Food & Function
Qing-Rong Li, Jia-Ling Luo, Zhong-Hua Zhou, Guang-Ying Wang, Rui Chen, Shi Cheng, Min Wu, Hui Li, He Ni, Hai-Hang Li
The industry discards generous organic wastewater in sweet potato starch factory and scrap tea in tea production. A simplified procedure to recover all biochemicals from the wastewater of sweet potato starch factory and use them to make health black tea and theaflavins from scrap green tea was developed. The sweet potato wastewater was sequentially treated by isoelectric precipitation, ultrafiltration and nanofiltration to recover polyphenol oxidase (PPO), β-amylase, and small molecular fractions, respectively...
April 15, 2018: Food Chemistry
Zhan Cai, Lihua Song, Bingjun Qian, Wei Xu, Junkun Ren, Pu Jing, Indrawati Oey
Anthocyanins as antioxidants are potential to protect liver from alcoholic damage, but might be pro-oxidants under certain conditions. In this study, twelve purple sweet potatoes anthocyanins (PSPA) were isolated and their effects on alcohol-induced liver injury were studied. These PSPA were rich in cyanidin derivatives and fed to male C57BL/6 mice as colorants in alcoholic drink with low, median, or high dosages PSPA i.e. 50, 100, or 300 mg/kg·BW·d. Compared to the alcohol group, the median-dose PSPA showed a clear improvement in the liver indexes/histology, serum ALT level, oxidative stress status, and even a recovery to the normal level, however the high dose PSPA promoted the liver injury via a pro-oxidant effect, as reflected by increased malondialdehyde (MDA) content and decreased GSH level...
April 15, 2018: Food Chemistry
Juliano Antônio Sebben, Juliana da Silveira Espindola, Lucas Ranzan, Neusa Fernandes de Moura, Luciane Ferreira Trierweiler, Jorge Otávio Trierweiler
The orange-fleshed sweet potato is a vegetable-rich in carotenoids. The thermic treatment for sweet potato processing can decrease the content of these constituents in the foods, lowering their bioactive properties. Raman spectroscopy has been growing as a fast tool to food analysis, especially for detection of low concentrations of carotenoids and to the monitoring of its degradation profile over time. Therefore, in this work were evaluated two methods of drying, hot air and microwaving with rotary drum, combined with quantitative Raman spectroscopy...
April 15, 2018: Food Chemistry
Mohammed Saleh, Youngseung Lee, Hayat Obeidat
The effects of substituting wheat flour using fractions of blanched or non-blanched sweet potato flour on produced pasta functional characteristics were investigated. The use of sweet potato flour to replace fractions of wheat flour, regardless of blanching treatment, resulted in significant (P<0.05) increase in water holding capacity (WHC), cooked pasta water uptake and solid leaching out and freeze-thaw stability of produced pasta. For instance, treatment containing 40% of non-blanched sweet potato flour and held at 55°C resulted in 27 percentage point increase in WHC compared to the control...
December 28, 2017: Journal of Texture Studies
Daniel P Schofield, William C McGrew, Akiko Takahashi, Satoshi Hirata
Cumulative culture, generally known as the increasing complexity or efficiency of cultural behaviors additively transmitted over successive generations, has been emphasized as a hallmark of human evolution. Recently, reviews of candidates for cumulative culture in nonhuman species have claimed that only humans have cumulative culture. Here, we aim to scrutinize this claim, using current criteria for cumulative culture to re-evaluate overlooked qualitative but longitudinal data from a nonhuman primate, the Japanese monkey (Macaca fuscata)...
December 27, 2017: Primates; Journal of Primatology
Edyta Suliga, Dorota Kozieł, Elżbieta Cieśla, Dorota Rębak, Stanisław Głuszek
In several populations the associations between diet and the risk of metabolic syndrome have not been fully examined yet. The aim of the study is to identify the main dietary patterns among Polish adults and the evaluation of the relationships of these patterns with metabolic syndrome and its components. The study was conducted on a group of 7997 participants, aged between 37 and 66 years old. Dietary patterns were identified by factor analysis. Metabolic syndrome was defined according to the International Diabetes Federation...
December 17, 2017: Nutrients
Jaime Ruiz-Tovar, Maryana Bozhychko, Jone Miren Del-Campo, Evangelina Boix, Lorea Zubiaga, Jose Luis Muñoz, Carolina Llavero
PURPOSE: Dietary intake and food preferences change after bariatric surgery, secondary to gastrointestinal symptoms and dietitian counseling. The aim of this study was to evaluate the changes in the frequency intake of different foods in patients undergoing sleeve gastrectomy and following a strict dietary control. PATIENTS AND METHODS: A prospective observational study of all the morbidly obese patients undergoing laparoscopic sleeve gastrectomy as bariatric procedure between 2007 and 2012 was performed...
December 17, 2017: Obesity Surgery
Fredrick Onyango Ogutu, Tai-Hua Mu, Hongnan Sun, Miao Zhang
BACKGROUND: Pectin and especially modified citrus pectin possesses anticancer activity. Hence, the current study investigated anticancer activity of ultrasonic-modified sweet potato pectin (SPP) on HT-29 cells to assess its potential as a cancer therapeutic agent. METHOD: The effect of ultrasonic treatment on SPP molecular weight, galacturonic acid content, degree of methoxylation, and neutral sugar was investigated. Moreover, the effect of sonicated variant on human HT-29 cell proliferation was assessed by MTT assay, cell cytotoxicity, and apoptosis by Annexin V/PI flow cytometer and caspase-3 activity was studied...
December 11, 2017: Nutrition and Cancer
Abdel Hamid El Bilbeisi, Saeed Hosseini, Kurosh Djafarian
Background: The prevalence of metabolic syndrome is raising worldwide; however, the role of diet in the origin of metabolic syndrome is not understood well. This study identifies major dietary patterns among type 2 diabetes mellitus patients with and without metabolic syndrome; and its association with metabolic syndrome components in Gaza Strip, Palestine. Methods: This cross sectional study was conducted among 1200 previously diagnosed type 2 diabetes mellitus (both genders, aged 20 - 64 years) patients receiving care in primary healthcare centers in Gaza Strip, Palestine...
May 2017: Ethiopian Journal of Health Sciences
Hiroaki Sato, Ryosuke Koizumi, Yozo Nakazawa, Masao Yamazaki, Ryuichi Itoyama, Megumi Ichisawa, Junko Negishi, Rui Sakuma, Tadasu Furusho, Yoshimasa Sagane, Katsumi Takano
This data article describes a sensory evaluation of potatoes used in food processing from the Tokachi, Kamikawa, and Abashiri geographic areas of Hokkaido, Japan, performed by untrained young adults. We gathered sensory data on potatoes from the four cultivars 'Toyoshiro,' 'Kitahime,' 'Snowden,' and 'Poroshiri.' The sensory evaluation was performed on steamed potatoes from each cultivar; these potatoes were harvested from each of the three geographic areas. Table 1 provides the data from the evaluation of the five basic tastes (sweet, salty, sour, bitter, and umami), as well as the evaluation of the egumi taste, which is a Japanese term indicating a taste that is acrid, astringent, and slightly bitter...
December 2017: Data in Brief
M C Perotto, E A Pozzi, M G Celli, C E Luciani, M S Mitidieri, V C Conci
A new potyvirus, tentatively named cucurbit vein banding virus (CVBV), was identified in crops of cucurbits in San Pedro (Buenos Aires, Argentina). The complete genome sequences of two isolates of CVBV were obtained by next-generation sequencing (Illumina). The genomic RNA consisted of 9968 and 9813 nucleotides, respectively, and displayed typical potyvirus organization. The percentage identity for these two genome sequences, using BLASTn, was 77% to sweet potato virus c and 73% to tomato necrotic stunt virus...
December 1, 2017: Archives of Virology
Brittany J Johnson, Lucinda K Bell, Dorota Zarnowiecki, Anna M Rangan, Rebecca K Golley
Interventions are required to reduce children's consumption of discretionary foods and drinks. To intervene we need to identify appropriate discretionary choice targets. This study aimed to determine the main discretionary choice contributors to energy and key nutrient intakes in children aged 2-18 years. Secondary analyses were performed with population weighted, single 24 h dietary recall data from the 2011-2012 National Nutrition and Physical Activity Survey. Cakes, muffins, and slices; sweet biscuits; potato crisps and similar snacks; and, processed meats and sugar-sweetened drinks were relatively commonly consumed and were within the top three to five contributors to per capita energy, saturated fat, sodium, and/or added sugars...
December 1, 2017: Children
Olamide A Akande, Dorothy Nakimbugwe, Ivan M Mukisa
Malnutrition is one of the foremost causes of death among children below 5 years in developing countries. Development of nutrient-dense food formulations using locally available crops has been proposed as a means to combat this menace. This study optimized the extrusion process for the production of a nutritious amaranth-based porridge flour. Least cost formulations containing grain amaranth, groundnut, iron-rich beans, pumpkin, orange-fleshed sweet potato, carrot, and maize were developed and evaluated by a sensory panel (n = 30) for acceptability using the 9-point hedonic scale...
November 2017: Food Science & Nutrition
Agnes Nabubuya, Agnes Namutebi, Yusuf Byaruhanga, Reidar B Schuller, Judith Narvhus, Trude Wicklund
Sweet potato (Ipomoea batatas L.) roots contain amylolytic enzymes, which hydrolyze starch thus having the potential to affect the viscosity of sweet potato porridges provided the appropriate working conditions for the enzymes are attained. In this study, the effect of sweet potato variety, postharvest handling conditions, freshly harvested and room/ambient stored roots (3 weeks), and slurry solids content on the viscoelastic properties of complementary porridges prepared using amylase enzyme activation technique were investigated...
November 2017: Food Science & Nutrition
Na Ding, Aimin Wang, Xiaojun Zhang, Yunxiang Wu, Ruyuan Wang, Huihui Cui, Rulin Huang, Yonghai Luo
BACKGROUND: Sweet potato, a hexaploid species lacking a reference genome, is one of the most important crops in many developing countries, where abiotic stresses are a primary cause of reduction of crop yield. Glutathione S-transferases (GSTs) are multifunctional enzymes that play important roles in oxidative stress tolerance and cellular detoxification. RESULTS: A total of 42 putative full-length GST genes were identified from two local transcriptome databases and validated by molecular cloning and Sanger sequencing...
November 28, 2017: BMC Plant Biology
Carles Ariza, Teresa Arechavala, Sara Valmayor, Gemma Serral, Albert Moncada, Luis Rajmil, Anna Schiaffino, Francesca Sánchez-Martínez
Background: It is difficult to obtain good food reports with Food Frequency Questionnaires (FFQ) among children. In addition, validated questionnaires are scarce. Objective: The aim of this study was to validate the 'POIBA-How do we eat?' (POIBA-HDWE) FFQ and whether it could be administered to children under 10 years of age. Design: We validated the FFQ POIBA-HDWE as part of the Childhood Obesity Prevention Program (POIBA project) in Barcelona. Forty-two out of 63 primary school students (9-10 years old) answered three questionnaires: FFQ POBA-HDWE; another questionnaire, 'POIBA-How do our children eat?' (POIBA-HDOCE), which was administered to the children's parents; and the 24-h recall computer program 'Young Adolescents' Nutrition Assessment on Computer' (YANA-C), which was used on three different days as a gold standard...
2017: Food & Nutrition Research
Xinfei Chen, Xiaoqian Ma, Xiaowei Peng, Yousheng Lin, Zhongliang Yao
Hydrothermal carbonization (HTC) of sweet potato waste was performed to investigate the effect of process parameters including reaction temperature (180-300 °C) and residence time (0-120 min) on the characteristics of hydrochars. The results showed that the increase of reaction temperature and residence time both decreased the yield of hydrochars. With the increase of reaction temperature and residence time, the carbon content of hydrochars increased, while the hydrogen and oxygen contents decreased. The lower H/C and O/C ratios indicated that dehydration and decarboxylation reactions occurred during HTC...
November 1, 2017: Bioresource Technology
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