A study of menopausal symptoms in relation to habits of smoking and make-up using in Japanese women aged 35-59

We conducted a survey to elucidate the influence with menopause symptoms and the impact of not only smoking but also using make-up among for Japanese women, included ages above and below the menopausal generation. The subjects of this study were 335 Japanese women from 35 to 59 years of age who were examined for the first time in the specialized women's outpatient clinic of our institution from July 2010 to June 2011 for 1 year period. We used the items of the Menopause-Specific Quality of Life Questionnaire. Similarly, we analysed the scores in relation to menopausal symptoms and whether the subject smoked, whether the subject used make-up depend on women (including foundation, lip rouge, brush one's eyebrows), how frequently she used make-up. The JMP version 9.0 software program was used to statistically analyse the score data. Significant associations were observed in psychosocial (P = 0.0196), tended to be more severe in women before menopause and after climacteric. Furthermore, the frequency of using make-up were negative relations with menopause symptoms (P = 0.0251) after climacteric. Smoking had made worse for physical symptoms (P < 0.001). Menopause symptoms are already experienced by younger women, especially, psychological symptoms. Also, physical conditions were influenced by smoking. Using make-up frequently was often seen after climacteric because of appearance changes by oestrogen dynamic decline.     

The development of free amino acids and volatile compounds in cheese ‘Oloumoucké tvarůžky’ (PGI) during ripening

Twenty‐two free amino acid (FAA) concentrations were observed during manufacture (7 days) and ripening period (42 days follow‐up) of Olomoucké tvar??ky (PGI, smear acid cheese). During the ripening period, the amounts of volatile compounds and selected sensory attributes were also analysed. The free amino acids were determined by means of ion‐exchange chromatography, and the volatile compounds were detected and identified using HS‐SPME coupled with GC/MS method. The development of the individual FAA content positively correlated with the ripening period (r = 0.7734–0.9229; P < 0.01). Forty‐six volatile compounds (14 alcohols; 10 esters; 7 ketones; 5 acids; 4 aldehydes; 3 sulphur compounds; 2 phenol compounds; and 1 terpene) were identified. Concentrations of several compounds increased (e.g. 3‐methylbutanal, 2‐butanol, 2‐butanone; P < 0.05) or decreased (e.g. dimethyldisulphide, methanethiol, 2‐phenylethylacetate, methylbutyric acid; P < 0.05) over cheese ageing. The results gave information about the development of sensory active substances and its precursors in Olomoucké tvar??ky during ripening. In conclusion, we found that free amino acid concentrations and sulphur compounds are positive with improved flavour.     

The effects of bread‐making process factors on Australian sweet lupin‐wheat bread quality characteristics

Factorial experimental design was used to investigate the effects of: sponge proofing time (min), sponge and dough mixing time (min), final proofing time (min), final proofing temperature (°C) and baking time (min) on Australian sweet lupin‐wheat bread physical attributes. Factorial models show that bread specific volume was positively associated with sponge and dough mixing time (P = 0.01) and baking time (P = 0.02). Crumb area was positively associated (P = 0.01) with sponge and dough mixing time. Final proofing time positively influenced cell wall thickness (P < 0.01) and cell diameter (P < 0.01) but negatively affected number of cells (P < 0.01). Cell diameter was positively associated with baking time (P = 0.04), whilst number of cells was negatively influenced by sponge and dough mixing time (P = 0.01). Instrumental springiness was positively associated with sponge and dough mixing time (P = 0.02). Sponge and dough mixing and baking times were the two most significant process parameters affecting the bread physical quality and hence should be optimised.     

Solvent retention capacity values in relation to the Czech commercial wheat quality

Technological quality in the sets of eighty commercial wheat samples was evaluated by grain milling traits (test weight, thousand kernel weight, grain hardness as Particle Size Index, one‐stream flour yield) and common analytical parameters (wet gluten and protein contents, Zeleny test value, falling number) together with the solvent retention capacity (SRC) method (AACC 56‐11). For the commercial wheat, the latter analytical procedure (originally designed for flour quality analysis) was verified also for grain wholemeal. Within the mentioned sample group, anova revealed the strongest effect of the harvest year, both for milling and for technological parameters. For the SRC profiles, the effect of the sample form used dominated the crop year influence. The grain SRCs were correlated with the milling traits foursome, while an agreement between the flour SRC profiles and technological quality data was not so tight. However, the flour lactic acid SRC was associated with the wet gluten and protein contents (r = 0.24, P < 0.05), and the protein quality as Zeleny value with the flour water SRC (r = 0.24, P < 0.05). Relationship between Zeleny's value and flour lactic acid SCR was confirmed by nonlinear Spearman correlation (R = ?0.26, P < 0.05).     

Use of a specific anti‐stretch mark cream for preventing or reducing the severity of striae gravidarum. Randomized,double‐blind,controlled trial

Few studies have tested the efficacy of commercially available cosmetic products for preventing striae gravidarum. Therefore, the objective of this study was to evaluate efficacy on prevention of striae gravidarum using a specific anti‐stretch mark cream containing hydroxyprolisilane‐C, rosehip oil, Centella asiatica triterpenes and vitamin E. A randomized, double‐blind, placebo‐controlled trial was conducted between November 2009 and April 2011. Pregnant women were included and classified as treated group (emollient and moisturizer containing hydroxyprolisilane C, rosehip oil, Centella asiatica triterpenes and vitamin E) and control group (cream without the active ingredients). Overall incidence of stretch marks during pregnancy was 33.3% for the control group and 37.6% for the treated group (n.s.). Severity of previous stretch marks significantly increased in the control group during the study (17.8%, P = 0.001), but not in the treated group (6.3%, ns). In women who developed new stretch marks during the study, there was a significantly greater ‘difference in severity’ (between baseline and maximum severity) in control group vs. treated group (0.47 [0.57] vs. 0.14 [0.60], P = 0.031). In women without previous striae, incidence of these marks was significantly lower for the treated group patients compared with control group (5.6% vs. 35%, P = 0.031, OR: 9.2 [95% CI: 1.0–83.3]). The use of the anti‐stretch mark product is proved to be effective in reducing severity of the striae during pregnancy, prevents the appearance of new striae and halts progression of those already present. In women who had no striae at baseline, use of the anti‐stretch mark cream was more effective than placebo in preventing new stretch marks.     

Physicochemical properties of ready‐to‐eat extruded nixtamalized maize‐based snacks enriched with grasshopper

The aim of this research was to prepare an extruded snack based on nixtamalized maize flour (Zea mays L.) (NMF) enriched with grasshopper meal (Sphenarium purpurascens Ch.) (GM) using a single screw extruder with a compression screw ratio of 3:1. A central experimental design comprising three independent variables, namely, extrusion temperature (T = 120–180 °C), feed moisture content (FMC = 18–22 g/100 g) and the grasshopper meal proportion (GMP = 0–40 g/100 g), was used. Increasing T decreased (P < 0.05) the expansion index (EI), bulk density (BD) and hardness (H). Increasing the FMC increased (P < 0.05) the EI. Increasing the GMP decreased (P < 0.05) the EI, H and water absorption index (WAI) and increased (P < 0.05) the BD and total colour difference (ΔE). The treatments that resulted in better general acceptability were those that contained a lower GMP. An extruded snack acceptable to the consumer can be obtained from a blend of NMF and GM, and up to 8.11 g/100 g of GM can be incorporated without affecting the physicochemical properties and acceptance of the snack.     

The use of selected hydrocolloids to enhance cooking quality and hardness of zero‐salt noodles

The effects of table salt (TS) and hydrocolloids on water‐holding capacity, optimum cooking time, cooking qualities, pH and textural properties of noodles were investigated. TS, xanthan gum (XG), carrageenan (CRG), Arabic gum (AG) and locust bean gum (LBG) were added at 0.5%, 1.0%, 1.5% and 2.0% of flour weight. XG, CRG and LBG contributed to significantly (P < 0.05) higher water‐holding capacity of dough and firmer texture, but significantly (P < 0.05) lower cooking loss than zero‐salt noodles (ZSNs) and white‐salted noodles (WSNs). Hydrocolloids contributed in shorter optimum cooking time than ZSNs. Springiness of noodles was not significantly (P > 0.05) affected by increment of TS and hydrocolloids. TS1.5, ZSN‐XG1.5, ZSN‐XG2.0 and ZSN‐CRG1.5 had significantly (P < 0.05) higher cooking yield than ZSNs. The increment of TS and hydrocolloids had significantly (P < 0.05) increased the pH values of noodles. ZSN‐XG2.0, ZSN‐CRG1.5 and ZSN‐LBG1.5 may be useful to enhance ZSNs due to the better noodles qualities than ZSNs.     

Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips

The present study investigated the effect of ripening stages and chemical precursors on acrylamide formation in deep-fried chips of five plantains and one cooking banana. The highest level of acrylamide was found in the cooking banana, followed by False Horn plantain and French plantain, respectively. French plantain hybrids exhibited a significantly lower (P < 0.05) level of acrylamide when compared to French plantain. The ripening stage demonstrated a positive Pearson correlation (P < 0.05, r = 0.57) with acrylamide formation. As ripening progressed, the levels of glucose and fructose significantly increased (P < 0.05) and showed a positive correlation with acrylamide formation (r = 0.85 and 0.96, respectively). The level of the amino acid asparagine during ripening was not correlated with acrylamide formation. In contrast, the level of histidine, arginine, iso-leucine and cystine during ripening was positively correlated (P < 0.05, r > 0.60) with acrylamide formation in fried chips. The higher level of TP was significantly related (P < 0.05) to the lower level of acrylamide (r = −0.62). The reduced levels of carotenoid isomers, except lutein, during fruit ripening were positively correlated (P < 0.05) with acrylamide formation, especially trans-BC (r = 0.72) and 9-cis-BC(r = 0.64).     

Efficacy of artificial tears containing trehalose and hyaluronic acid for dry eye disease in women aged 42–54 versus ≥ 55 years

Background and objectivesDry eye disease (DED) is common in postmenopausal women. This study evaluated efficacy of a 3-month daily treatment with artificial tears containing trehalose and hyaluronic acid (HA) in women aged 42–54 years (mixed-hormonal status) versus ≥ 55 years (postmenopausal) and with moderate and severe DED.MethodsThis was a post-hoc analysis of three clinical trials assessing the efficacy of artificial tears containing trehalose (3%) and HA (0.15%) in women with an Ocular Surface Disease Index (OSDI) ≥ 18. Patients instilled one drop of the artificial tears in each eye 3 to 6 times daily and were evaluated at baseline and after 84 ± 7 days for DED symptom severity (OSDI), hyperemia (McMonnies scale), tear break-up time (TBUT), corneal and conjunctival staining (Oxford and Van Bjisterveld scales), tear production (Schirmer I test), and ocular symptoms.ResultsA total of 273 women were evaluated, 61 of age 42–54 years; 212 of ≥ 55 years. DED symptoms, as measured by the OSDI, decreased significantly with the treatment in both age groups (p < 0.0001). Conjunctival hyperemia decreased significantly and TBUT increased significantly in both groups, especially in women of age 42–54 (both p < 0.0001). The global (corneal and conjunctival) staining score decreased significantly in both groups, but also more in women of age 42–54 years. No differences were observed between age groups for any of the variables measured, except for visual acuity. DED symptoms were consistently reported more frequently by the mixed hormonal status women, but also the effect of the treatment was more pronounced in this group.ConclusionsArtificial tears with trehalose and HA significantly improved the symptoms of DED in women aged 42–54 and ≥ 55 years. The decrease in symptoms was more pronounced in women of age 42–54 years, suggesting better mechanisms of recovery from inflammation and loss of ocular surface homeostasis.     

Characterisation and comparison of phenols,flavonoids and isoflavones of soymilk and their correlations with antioxidant activity

To investigate the relationship between bioactive compounds and antioxidant property, total phenolic content (TPC), total flavonoid content (TFC), individual and total isoflavone content of soymilk and their correlations with oxygen‐radical‐absorbing capacity (ORAC), ferric reducing antioxidant power (FRAP) and 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging capacity values were evaluated and compared. Results showed that TPC, TFC, isoflavones (including concentration and profiles) and antioxidation activity significantly varied among ten tested soybean cultivars. Significant correlations were established between DPPH and TFC (r = 0.553, P < 0.01), DPPH and TPC (r = 0.753, P < 0.01), FRAP and TFC (r = 0.599, P < 0.01) and FRAP and TPC (r = 0.616, P < 0.01). Positive linear correlations were found between subtotal, total isoflavones and ORAC. Unlike other isoflavone monomers, aglycone isoflavones correlated positively with DPPH and FRAP significantly. DPPH well correlated with FRAP, whereas neither DPPH nor FRAP correlated with ORAC. TPC, TFC, individual and total isoflavone values are potentially useful for soymilk antioxidant activity assessment.     

High‐pressure processing of Manuka honey: brown pigment formation,improvement of antibacterial activity and hydroxymethylfurfural content

This work was undertaken to assess the effects of high‐pressure processing on brown pigment formation, antibacterial activity and hydroxymethylfurfural (HMF) content in Manuka honey. The honey was subjected to different pressures (200–600 MPa) at ambient temperatures (25–33 °C) and with moderate temperatures (53–74 °C) for holding times (10–30 min). The brown pigment formation in high‐pressure‐treated sample showed a significant increase (0.16–0.17, P < 0.05), whereas maximum percentage inhibition of Staphylococcus epidermidis (84.34 ± 7.62%) was achieved when honey was subjected to 600 MPa as compared to the control (64.15 ± 5.86%). The percentage inhibition in high‐pressure‐treated samples correlated linearly (r = 0.941) with brown pigment. No significant increase in HMF as affected by high pressure was found (P > 0.05). Thus, high‐pressure processing has no adverse effect on the honey quality because it can control HMF concentration during process. Increasing brown pigment formation is associated with the enhancement of antibacterial activity.     

Serum levels of IGF‐1 are related to human skin characteristics including the conspicuousness of facial pores

Conspicuous facial pores are one type of serious aesthetic defects for many women. However, the mechanism(s) that underlie the conspicuousness of facial pores remains unclear. We previously characterized the epidermal architecture around facial pores that correlates with the appearance of those pores in various ethnic groups including Japanese. The goal of this study was to evaluate the possible relationships between facial pore size, the severity of impairment of epidermal architecture around facial pores and sebum output levels to investigate the possible role of IGF‐1 in the pathogenesis of conspicuous facial pores. The subjects consisted of 38 healthy Japanese women (aged 22–41 years). IGF‐1 was measured using immunoradiometric assay. Surface replicas were collected to compare pore sizes of cheek skin and horizontal cross‐section images of cheek skin were obtained non‐invasively from the same subjects using in vivo confocal laser scanning microscopy and the severity of impairment of epidermal architecture around facial pores was determined. The skin surface lipids of each subject were collected from their cheeks and lipid classes were determined using gas chromatography/flame ionization detection. The serum level of IGF‐1 correlated significantly with total pore area (R = 0.36, P < 0.05), with the severity of impairment of epidermal architecture around facial pores (R = 0.43, P < 0.05) and with sebum output levels (R = 0.41, P < 0.01). The sebum output levels correlated with total pore area (R = 0.32, P < 0.05). Our study found that serum levels of IGF‐1 are correlated with facial skin characteristics including facial pore size and with the severity of impairment of epidermal architecture around facial pores.     

Quality changes of farmed cobia steaks held in cold stores (−18 °C)

Cobia (Rachycentron canadum) steaks held in cold store (?18 °C) were analysed aseptically in triplicates for the sensory, total aerobic bacterial count, proximate composition, pH, thiobarbituric acid‐reactive substance (TBA‐RS), formaldehyde, total volatile base nitrogen (TVB‐N), trimethyl amine‐nitrogen (TMA‐N), salt soluble nitrogen (SSN), nonprotein nitrogen (NPN), sodium dodecyl sulphate‐poly acrylamide gel electrophoresis (SDS‐PAGE) pattern. Steaks were sensorially acceptable up to 5 months of storage and the total bacterial counts did not exceed 6 log CFU counts. There were no significant changes in the pH values. TBA‐RS values increased significantly (P < 0.05) and reached 7.34 mg of malonaldehyde kg^?1 fat at the end. Formaldehyde content remained constant upto 4th month and later increased to 2.06 μg g^?1 (P < 0.05). TVB‐N and TMA‐N values did not exceed the acceptable limits. NPN contents showed no change, while SSN contents increased to 1.24% after 5 months. SDS‐PAGE pattern indicated no protein denaturation in the fish tissue. Results indicated that TBA‐RS value can only be considered as the valuable indicator in determining the quality of fish steaks held in cold stores.     

The impact of desmin on texture and water‐holding capacity of ice‐stored grass carp (Ctenopharyngodon idella) fillet

The objective of this work was to analyse the role of desmin in texture softening and water‐holding capacity (WHC) of ice‐stored grass carp fillet. Results indicated that shear force of the fillet decreased sharply within 3 days, while drip loss increased during the whole ice storage. Water mobility and distribution were measured by low‐field ¹H NMR T₂ relaxation that revealed a positive correlation (P < 0.01) between WHC and the mobility of the immobilised water (T₂₁ relaxation time). Meanwhile, negative correlation could be established between intact desmin and drip loss (P < 0.01). Intact desmin was extremely correlated with shear force (P < 0.01) and positively correlated with calpains activity (P < 0.05). This study demonstrated that the degradation of desmin was involved in the mobility of the myofibrillar water and softening of grass carp fillet during ice storage. Furthermore, calpains autolysis seemed to result in desmin degradation.     

Changes in bioactive compounds and their relationship to antioxidant activity in white sufu during manufacturing

In this article, samples of white sufu were collected at different manufacture stages and their content of water‐soluble protein (WSP) and amino nitrogen (AN); the distribution of peptides in WSP and isoflavones, as well as the antioxidant activities, was analysed. Results indicated that the peptides with molecular weight of 500–1000 Da increased 13.09 times from 0.11 to 1.44 g 100 g^?1 dry matter (DM) during the whole manufacturing, while isoflavone glucosides were almost entirely converted to aglycones after ripening for 15 days. Ferric reducing power (FRAP) and 2,2′‐azinobis‐3‐ethylbenzothiazoline‐6‐sulphonic acid radical scavenging activity (ABTS RSA) were significantly increased by 2.80‐ and 1.60‐fold, respectively. Correlation analysis suggested that ABTS RSA was significantly related to WSP (especially for the 500–1000 Da peptides; P < 0.01) and the content of aglycones (P < 0.05), while FRAP was only correlated to WSP (P < 0.05). It is concluded the peptides were the most important components contributing to the antioxidant activities of sufu.     

Effect of Eggplant Flour (Solanum melongena L.) associated with hypoenergetic diet on antioxidant status in overweight women - a randomised clinical trial

The objectives of this study were to assess the effect of hypoenergetic diet associated with eggplant (Solanummelongena L.) flour (EF) consumption on the antioxidant status in overweight women and compare the effect among metabolically healthy obese (MHO) and metabolically unhealthy obese (MUO) women. This is a 4-month double-blind, randomised and placebo-controlled clinical trial. The volunteers were divided into two groups: (a) balanced and individualised hypoenergetic diet + 13 g of EF (Eggplant Flour Group [EFG]); and (b) balanced and individualised hypoenergetic diet + 13 g of placebo (Placebo Group [PG]). One hundred and eighty-six women completed the study. The EFG exhibited significant increase in antioxidant capacity after the intervention (P = 0.044). MHO exhibited statistically significant increased antioxidant capacity (P = 0.028). Body fat had significant reduction in the EFG (P = 0.010). Waist circumference was reduced in the two groups. The hypoenergetic diet associated with EF improved the antioxidant status in comparison to the PG and in MUO women the eggplant flour reduced fat mass.     

Feeding microalgae at a high level to finishing heifers increases the long‐chain n‐3 fatty acid composition of beef with only small effects on the sensory quality

The aim of the study was to determine the effect of feeding a low and high level of microalgae (MA, high in C22:6n‐3) on the fatty acid (FA) composition and sensory attributes of beef. Thirty Charolais cross Limousin/Friesian heifers were fed one of the three diets (n = 10 per treatment): Control (no MA), low MA (LMA; inclusion rate of 15 g kg^?1) or high MA (HMA; inclusion rate of 30 g kg^?1) for 95 days before slaughter. Heifers fed HMA had a higher (P < 0.05) content of C20:5n‐3: eicosapentaenoic acid (EPA) and C22:6n‐3: docosahexaenoic acid (DHA) in the longissimus thoracis muscle than those receiving the Control (mean values for EPA of 0.5, 0.92, 1.20 and DHA of 0.31, 0.89 and 1.05 % of total FA for Control, LMA and HMA, respectively), and a lower n‐3 to n‐6 ratio (2.9, 1.9 and 1.6 in Control, LMA and HMA, respectively; P < 0.001). Steaks from animals fed either of the MA diets had a marginally higher (P < 0.05) ‘seaweedy flavour’ that was positively correlated with muscle C22:6n‐3 concentration. Steaks from animals fed HMA were rated as being higher (P < 0.05) in tenderness and had a lower (P < 0.05) shear force than those from Control fed animals. It is concluded that feeding microalgae at high levels can beneficially improve the health attributes of beef with only a few effects on sensory quality.     

Effect of acid whey on physicochemical characteristics of dry‐cured organic pork loins without nitrite

The present study deals with the effect of acid whey (AW) on physicochemical properties of non‐nitrite organic dry‐cured pork loins. The loins were divided into three experimental batches: with the curing mixture (C), with sea salt (S) and with sea salt combined with AW (SW). The evolution of physicochemical properties, colour, fatty acid profile and microbiological quality were assessed at 0, 30 and 90 days of refrigerated storage. Physicochemical parameters of dry‐cured organic loins were significantly (P < 0.01) affected by treatment, storage time and the interaction between them. Sea salt in combination with AW was the most successful at reducing the browning reaction involved in the formation of dark colour in dry‐cured loins. Significant reduction in a* value (P < 0.05) caused by replacement of curing salt by sea salt has been less pronounced in sample with AW. Storage diminished (P < 0.01) initial differences in profile of SFA, MUFA and n‐3 induced by treatment method. AW added to uncured loins was able to protect PUFA against oxidation comparable to nitrite. The highest count of lactic acid bacteria (LAB) in dry‐cured loins with AW was accompanied by their lower pH (P < 0.05).