Read by QxMD icon Read


Shin-Yi Lin, Shih-Chang Chien, Sheng-Yang Wang, Jeng-Leun Mau
Pleurotus citrinopileatus mycelium was prepared with high ergothioneine (Hi-Ergo) content and its proximate composition, nonvolatile taste components, and antioxidant properties were studied. The ergothioneine contents of fruiting bodies and Hi-Ergo and regular mycelia were 3.89, 14.57, and 0.37 mg/g dry weight, respectively. Hi-Ergo mycelium contained more dietary fiber, soluble polysaccharides, and ash but less carbohydrates, reducing sugar, fiber, and fat than regular mycelium. However, Hi-Ergo mycelium contained the smallest amounts of total sugars and polyols (47...
2016: International Journal of Medicinal Mushrooms
Julita Regula, Joanna Suliburska, Marek Siwulski
There is a limited number of publications on the bioavailability and digestibility of nutrients contained in macrofungi. The aim of this study was to assess the bioavailability and digestibility of macronutrients using in vivo experiments on laboratory animals. The experiments were conducted with the commercial oyster mushroom Pleurotus ostreatus. Semisynthetic diets were prepared based on the modified AIN-93M diet and were supplemented with 4% and 8% mushroom powder. Between days 4 and 13, apparent digestibility indexes were determined for all animals using the conventional balance method...
2016: International Journal of Medicinal Mushrooms
Ting Feng, Wei Jia, Wen-Han Wang, Chi-Chung Lin, Hua Fan, Jing-Song Zhang, Hai-Ying Bao
A water-soluble polysaccharide, designated FVPA2, was isolated from the fruiting bodies of Flammulina velutipes using DEAE Sepharose Fast Flow and gel-permeation chromatography. Its structure was elucidated by monosaccharide composition and methylation analysis, ultraviolet, Fourier transform infrared spectrometry, and nuclear magnetic resonance spectroscopy. Results showed that FVPA2 was a homogeneous heteropolysaccharide containing galactose, fucose, and mannose in a molar ratio of 5:1:1. High-performance liquid chromatography indicated its molecular weight as 3...
2016: International Journal of Medicinal Mushrooms
Lilechi D Baraza, Wekesa Neser, Korir Cheruiyot Jackson, Juma B Fredrick, Ochieno Dennis, Kamau R Wairimu, Aggrey Osogo Keya, Matthias Heydenreich
Pleurotus ostreatus has been widely used as food because of its nutritional and medicinal properties. These have been attributed to the presence of macronutrients, minerals, vitamins, and amino acids, among other secondary metabolites. There are, however, few reports on the antimicrobial activities of different classes of purified compounds from P. ostreatus. This led to the current study, the objective of which was to chemically characterize the antibiotic activities of P. ostreatus against selected human pathogenic bacteria and endophytic fungi...
2016: International Journal of Medicinal Mushrooms
Shaoling Lin, Lai Tsz Ching, Xinxin Ke, Peter Chi Keung Cheung
The composition profile and the antioxidant properties of phenolics in water extracts obtained from the fresh fruiting bodies of 4 common cultivated Asian edible mushrooms-Agrocybe aegerita, Pleurotus ostreatus, P. eryngii, and Pholiota nameko were compared. The water extract from A. aegerita (AaE) had the highest total phenolic content (TPC) at 54.18 ± 0.27 gallic acid equivalents (μmol/L)/mg extract (P < 0.05), as measured by the Folin-Ciocalteu method, and consisted of the largest number (including gallic acid, protocatechuic acid, chlorogenic acid, ferulic acid, and sinapic acid) and total amounts of phenolic acids identified by Fourier transform-ion cyclotron resonance mass spectrometry...
2016: International Journal of Medicinal Mushrooms
Denise Grotto, Daiane Cristovam Rosa Bueno, Gabriela Karine de Almeida Ramos, Susi Rosa da Costa, Sara Rosicler Vieira Spim, Marli Gerenutti
Lentinus edodes is an edible mushroom studied for use, or as an adjunct, in the prevention of illnesses such as hypertension, hypercholesterolemia, diabetes, and cancer. Despite the functional properties of L. edodes, the doses commonly reported in experimental studies are much higher than those actually consumed. Thus, we aimed to establish the optimum intake levels of L. edodes in vivo. Four groups of male Wistar rats received dry and powdered L. edodes reconstituted in water for 30 days: control (water only), L...
2016: International Journal of Medicinal Mushrooms
Hanna Bessler, Meir Djaldetti
BACKGROUND: Capsaicin, the pungent alkaloid of the chili peppers, has gained a worldwide reputation. In addition to its culinary assets, capsaicin possesses analgesic, anti-inflammatory, antimicrobial, and even carcinopreventive properties. Considering the linkage between chronic inflammation and tumorigenesis, the aim of the study was to evaluate the role of capsaicin in the immune interplay between human peripheral blood mononuclear cells (PBMCs) and HT-29 or RKO cells from human colon carcinoma lines...
November 30, 2016: Nutrition and Cancer
Sharon Varghese, Peter Kubatka, Luis Rodrigo, Katarina Gazdikova, Martin Caprnda, Julia Fedotova, Anthony Zulli, Peter Kruzliak, Dietrich Büsselberg
Chili has culinary as well as medical importance. Studies in humans, using a wide range of doses of chili intake (varying from a single meal to a continuous uptake for up to 12 weeks), concluded that it facilitates weight loss. In regard to this, the main targets of chili are fat metabolism, energy expenditure, and thermogenesis. To induce weight loss, the active substance of chili, capsaicin, activates Transient Receptor Potential Cation Channel sub-family V member 1 (TRPV1) channels) receptors causing an increase in intracellular calcium levels and triggering the sympathetic nervous system...
November 29, 2016: International Journal of Food Sciences and Nutrition
Sylwia Żakowska-Biemans, Zuzanna Pieniak, Krystyna Gutkowska, Jerzy Wierzbicki, Katarzyna Cieszyńska, Marta Sajdakowska, Małgorzata Kosicka-Gębska
The main aim of this study was to identify market segments based on consumers' usage of information sources about beef and to investigate whether the use of information sources was associated with the type of information consumers were searching for, factors guiding their decision processes to buy beef and motives related to beef consumption. Data were collected in 2014 through a self-administered survey of 501 regular beef consumers. Three distinct clusters were identified: Enthusiast (38.5%), Conservative (43...
November 5, 2016: Meat Science
Anna Winiarska-Mieczan, Eugeniusz R Grela
BACKGROUND: The study aimed to verify whether the consumption of frozen fishery products was safe in terms of Cd and Pb content. The study material was 31 frozen fishery products (15 breaded products and 16 fillets). Immediately before the analyses the products were subject to culinary treatment according to the recommendations of the producer: fried in colza oil or baked in a gas oven. The level of Cd and Pb was determined using the GF AAS method. RESULTS: The analysed frozen products contained on average 14...
November 12, 2016: Journal of the Science of Food and Agriculture
Shimna Sudheesh, Matthew S Rodda, Jenny Davidson, Muhammad Javid, Amber Stephens, Anthony T Slater, Noel O I Cogan, John W Forster, Sukhjiwan Kaur
Lentil (Lens culinaris Medik.) is a self-pollinating, diploid, annual, cool-season, food legume crop that is cultivated throughout the world. Ascochyta blight (AB), caused by Ascochyta lentis Vassilievsky, is an economically important and widespread disease of lentil. Development of cultivars with high levels of durable resistance provides an environmentally acceptable and economically feasible method for AB control. A detailed understanding of the genetic basis of AB resistance is hence highly desirable, in order to obtain insight into the number and influence of resistance genes...
2016: Frontiers in Plant Science
Shimna Sudheesh, Preeti Verma, John W Forster, Noel O I Cogan, Sukhjiwan Kaur
RNA-Seq using second-generation sequencing technologies permits generation of a reference unigene set for a given species, in the absence of a well-annotated genome sequence, supporting functional genomics studies, gene characterisation and detailed expression analysis for specific morphophysiological or environmental stress response traits. A reference unigene set for lentil has been developed, consisting of 58,986 contigs and scaffolds with an N50 length of 1719 bp. Comparison to gene complements from related species, reference protein databases, previously published lentil transcriptomes and a draft genome sequence validated the current dataset in terms of degree of completeness and utility...
November 12, 2016: International Journal of Molecular Sciences
Jean-Claude Moubarac, M Batal, M L Louzada, E Martinez Steele, C A Monteiro
This study describes food consumption patterns in Canada according to the types of food processing using the Nova classification and investigates the association between consumption of ultra-processed foods and the nutrient profile of the diet. Dietary intakes of 33,694 individuals from the 2004 Canadian Community Health Survey aged 2 years and above were analyzed. Food and drinks were classified using Nova into unprocessed or minimally processed foods, processed culinary ingredients, processed foods and ultra-processed foods...
November 4, 2016: Appetite
Sara Costa, Cláudia Afonso, Carlos Cardoso, Rui Oliveira, Francisca Alves, Maria L Nunes, Narcisa M Bandarra
The bioaccessibility of total lipids and fatty acids (FA) in raw and grilled gilthead seabream (Sparus aurata) was determined using an in vitro digestion model. The particular impact of grilling on the FA profile of seabream was also studied. In addition, the influence of lipid class on the bioaccessibility of each FA was analysed. Grilling did not change the relative FA profile, and only the absolute values were altered. However, the relative FA profile varied across lipid classes, being more dissimilar between TAG and phospholipids...
November 8, 2016: British Journal of Nutrition
Juan Ramírez-Godínez, Judith Jaimez-Ordaz, Araceli Castañeda-Ovando, Javier Añorve-Morga, Verónica Salazar-Pereda, Luis Guillermo González-Olivares, Elizabeth Contreras-López
Since ancient times, ginger (Zingiber officinale) has been widely used for culinary and medicinal purposes. This rhizome possesses several chemical constituents; most of them present antioxidant capacity due mainly to the presence of phenolic compounds. Thus, the physical conditions for the optimal extraction of antioxidant components of ginger were investigated by applying a Box-Behnken experimental design. Extracts of ginger were prepared using water as solvent in a conventional solid-liquid extraction. The analyzed variables were time (5, 15 and 25 min), temperature (20, 55 and 90 °C) and sample concentration (2, 6 and 10 %)...
November 5, 2016: Plant Foods for Human Nutrition
Hariprasath Lakshmanan, Jegadeesh Raman, Pamela David, Kah-Hui Wong, Murali Naidu, Vikineswary Sabaratnam
ETHNOPHARMACOLOGICAL RELEVANCE: Hericium erinaceus is a culinary-medicinal mushroom and has a long history of usage in traditional Chinese medicine as a tonic for stomach disorders, ulcers and gastrointestinal ailments. AIM OF THE STUDY: The present investigation was aimed to evaluate the potential toxic effects of the aqueous extract from the fruiting bodies of H. erinaceus in rats by a sub-chronic oral toxicity study. MATERIALS AND METHODS: In this sub-chronic toxicity study, rats were orally administered with the aqueous extract of H...
November 2, 2016: Journal of Ethnopharmacology
L A Cunha, T C Mota, P C S Cardoso, D D F Á Alcântara, R M R Burbano, A C Guimarães, A S Khayat, C A M Rocha, M O Bahia
The population of Pará (a state in Brazil) has a very characteristic food culture, as a majority of the carbohydrates consumed are obtained from cassava (Manihot esculenta Crantz) derivatives. Tucupi is the boiled juice of cassava roots that plays a major role in the culinary footprint of Pará. Before boiling, this juice is known as manipueira and contains linamarin, a toxic glycoside that can decompose to hydrogen cyanide. In this study, the cytotoxic and genotoxic effects of tucupi on cultured human lymphocytes were assessed using the comet assay and detection of apoptosis and necrosis by differential fluorescent staining with acridine orange-ethidium bromide...
October 5, 2016: Genetics and Molecular Research: GMR
Teresa Del Giudice, Gianni Cicia, Klaus G Grunert, Athanasios K Krystallis, Yanfeng Zhou, Luigi Cembalo, Fabio Verneau, Francesco Caracciolo
China is one of the most dynamic regions in the world in terms of economic growth and development. Such development has inevitably influenced the structure and habits of Chinese society. Whilst the economic condition of the middle class and high-income segment has steadily improved, cultural changes are also under way: ancient Chinese traditions now include major elements from other cultures, most notably the West. The above scenario is the background to this paper. A structured research-administered survey was developed to investigate the changes in the Chinese consumer food culture: 500 urban participants were randomly selected from six reference cities, covering geographically almost the whole country...
April 19, 2016: Italian Journal of Food Safety
Joanna E McHugh Power, Olga Lee, Niamh Aspell, Emma McCormack, Michelle Loftus, Leona Connolly, Brian Lawlor, Sabina Brennan
Mealtime interventions typically focus on institutionalised older adults, but we wanted to investigate whether they may also be effective among those living independently. Using a randomised controlled trial design, we assessed the effects of a novel mealtime intervention on self-efficacy, food enjoyment and energy intake. A total of 100 adults living alone aged over 60 years were randomised to the treatment or control conditions: all received a guidebook on nutrition and culinary skills. Treatment group participants received a weekly visit from a trained volunteer who prepared and shared a meal with them...
October 28, 2016: British Journal of Nutrition
Marcia J Cooper, Leanne Mezzabotta, Joseph Murphy
PURPOSE: The objective of the current study was to examine food and culinary skills and knowledge of dietetic students. METHODS: An online bilingual survey was created using Survey Monkey(TM) to explore the skills, knowledge, and perceptions of undergraduate dietetic students regarding food and cooking. Chi-square and logistic regression analyses were used to compare skills and knowledge of food and culinary concepts. RESULTS: The final sample included second- (n = 22) and third-year (n = 22) students within the Baccalauréat specialisé en sciences de la nutrition program at the University of Ottawa...
October 25, 2016: Canadian Journal of Dietetic Practice and Research
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"