Towards a Sustainable Dairy Sector: The underappreciated role of dairy protein in the preservation of lean tissue mass in the elderly

Sarcopenia has been attributed to a diminished postprandial muscle protein synthetic response. Differences in digestion and absorption kinetics of dietary protein and/or its amino acid composition have been suggested to modulate postprandial muscle protein accretion. The amino acid composition of dairy protein, especially whey, has the potential to confer advantages above other nondairy protein sources in prevention of lean tissue mass loss. This may be attributable to its relative high concentration of the essential amino acid leucine.     

山东省居民膳食营养状况调查

目的 了解山东省居民膳食营养状况。方法整群随机抽样,用称重法和24h回顾法进行连续3d膳食摄入调查。结果谷类摄入量城市比农村少68．6g,动物性食物摄入量城市比农村多19、7g。能量、蛋白质、脂肪、糖类、维生素C和钠的摄入量城市低于农村,城市和农村比较分别少273．2kcal、3、1g、1．9g、60g、8．1mg、463．6mg。膳食结构仍以谷类食物为主。结论 山东省居民膳食营养存在不平衡现象,需要加强营养教育,引导居民合理膳食。     

试论中餐餐馆饮食存在的营养问题与对策

本文综述了中餐餐馆饮食存在的营养方面的问题,并对如何改进中餐餐馆饮食,做到合理营养,保证就餐者的身体健康提出了建议。     

芦笋营养价值与保健功能

介绍了芦笋的营养价值、保健功能和食用方法。     

Chemical composition and nutritional value of European species of wild growing mushrooms: A review

Numerous species of wild growing mushrooms are widely consumed as a delicacy in central and eastern Europe. Credible evaluation of their nutritional value has so far been limited due to fragmentary knowledge of their composition and mainly due to the very limited information on the availability of their constituents. Dry matter content is usually about 100 g kg⁻¹. Structural polysaccharides and proteins comprise the main components of dry matter, while the lipid content is low. Chitin, glycogen, mannitol and trehalose are typical carbohydrate constituents. The proportion of essential amino acids is nutritionally favourable, while the content of n−3 fatty acid is negligible. Low energy, high proportion of indigestible fibre, specific β-glucans and antioxidative and flavour constituents provoke the increasing interest of both researchers and consumers. The ability of some species to accumulate several detrimental trace elements and radiocaesium, and occurrence of detrimental constituents in edible mushrooms are also briefly reviewed.     

Carcass characteristics,meat quality and nutritional value of horsemeat: A review

Meat has exerted a crucial role in human evolution and is an important component of a healthy and well balanced diet due to its nutritional richness. The aim of the present review was to shed light on the nutritional composition of horsemeat and their benefits for human health. One of the reasons for such interest was the occurrence, in Europe several years ago, of dioxin, Bovine Encephalopathy and foot-and-mouth disease problems in farm animals. Therefore, consumers began to look for alternative red meats from other non-traditional species. There is no carcass classification system on horses designated to meat consumption. It would be advisable to standardize the equine meat market to reduce variations that may reflect differences in meat quality. The nutritional composition of horsemeat by comparison with pork, beef or poultry is characterized by low levels of fat and cholesterol (about 20% less), relatively high concentrations of n− 3 fatty acids and heme iron indicating that its consumption may be beneficial for health. Therefore, horsemeat may supplement the meat market with good quality products, although as in other dietary components moderation is advisable.     

Dietary intervention and health in patients with systemic lupus erythematosus: A systematic review of the evidence

Abstract

Objective: The aim of this study was to evaluate the scientific evidence of dietary intervention, either through diet or supplementation, and its effects on the health of patients with systemic lupus erythematosus. Methods: Literature searches were conducted using Scopus, PubMed, BioMed Central and Science Direct databases. The terms used for the search were diet, nutritional support, nutrition therapy and systemic lupus erythematosus. Results: Eleven studies with interventions related to supplementation of omega-3 fatty acids, vitamin D and turmeric, as well as changes in diet composition, such as low glycaemic index diet were identified. Conclusions: The studies evidenced that omega-3 supplementation reduced inflammation, disease activity, endothelial dysfunction and oxidative stress; vitamin D supplementation increased serum levels, reduced inflammatory and hemostatic markers; turmeric supplementation reduced proteinuria, hematuria and systolic blood pressure; and low glycaemic index diet caused weight loss and reduced fatigue.     

洞庭湖黄颡鱼肌肉营养成分及品质特性分析

采用理化分析方法分析了黄颡鱼肌肉中的营养成分、系水力和质构特性。结果表明,黄颡鱼的含肉率为 ( 68.57±1.38) %,肌肉 (鲜样 ) 中水分、 粗蛋白、 粗脂肪和粗灰分的含量分别为 (76.84±2.11)%、(15.52±0.64)%、(5.87±0.43)%和(1.19±0.12)% 。肌肉贮存损失率(1.35±0.29)%、冷冻渗出率(2.87±0.94)、蒸煮失重率(15.12±1.56)%。质构特性中硬度(2946.38±571.84)、弹性(0.67±0.06)、凝聚性(0.46±0.05)、胶黏性(1043.54±313.89)、咀嚼性(457.63±193.46)、回复性(0.30±0.07)。肌肉中含钙(586.41mg/Kg)、锌(14.73mg/Kg)、铁(21.40mg/Kg)、铜(81.59mg/Kg),有合理的Cu、Zn、Fe比值;含有 18种氨基酸,干基中氨基酸的总量(78.40±0.74) %, 其中人体必需氨基酸8 种含量 ( 34.03 ±0.26) %,占总氨基酸总量的 43.41%;4种鲜味氨基酸含量 (30.7±0.39) % ,占氨基酸总量的 39.16%,必需氨基酸指数为 69.02。EPA与 DHA在脂肪酸中的含量较高,分别为 (2.18±0.11) %、 ( 3.87±0.18) %。表明黄颡鱼具有较高的食用价值与保健作用。     

A comprehensive review of the physicochemical,quality and nutritional properties of Nigella sativa oil

Nigella sativa L. is an annual herb of the Ranunculaceae family, with the seeds called black cumin seed or black seed containing 34–39% oil. Its oil has many uses in traditional medicine and food industry. Black seed oil is a significant source of essential fatty acids, tocopherols (91–246 ppm), phytosterols (1993?2182 ppm), polyphenols (245–309 ppm), essential oils and other bioactive compounds. Thymoquinone is one of the important active compounds in the essential oil part of black seed oil with many health beneficial properties. Black seed oil is getting much attention either used alone or in combination with other vegetable oils. Therefore, providing information about the black seeds originating in different parts of the world, their oil composition and the effect of different oil extraction methods can be of great value. Environmental condition, cultivated areas, maturity period and storage conditions have significant effects on its properties. Black seed oil deserves more attention as a potential multi-purpose product. This article reviews the physicochemical properties, quality, and medicinal and nutritional aspects of black seed oil.     

膳食组分与膳食模式对肠道微生物的影响研究进展

肠道微生物在人体内形成复杂的微观生态系统,能够对机体健康产生显著影响。膳食因素可以塑造肠道微生物,影响肠道微生物发挥功能。在此前的综述中,主要聚焦在膳食脂肪、膳食蛋白质、膳食碳水与高丰度菌门的相关研究,忽视了食品添加剂、功能性物质等膳食因素对于肠道微生物的影响,也少有聚焦于低丰度关键微生物的研究。本文综述了近年来有关膳食与肠道微生物的研究,对膳食种类、含量、膳食节律及其组合形成的膳食模式对于肠道微生物与机体健康的相关影响进行了论述,总结了肠道微生物与机体病理状态的相关研究,从状态相的角度解释膳食如何通过导向性饲喂影响肠道微生物组成结构,旨在能为进一步应用精准营养策略调控肠道微生物,保护机体健康与肠道平衡提供思路。     

Diet effects in the asthma treatment: A systematic review

Introduction: Obesity in asthmatic patients has important relationships with asthma control, pulmonary function, and quality of life. The objective of this study was to conduct a systematic review of the literature on the effect of diet on asthma management in adults. Methods: We searched PubMed, Embase, and Scopus (January 1948–October 2014) for randomized clinical trials that evaluated the effects of diet in adults with asthma. Results: Of 12,215 studies identified, 21 were included. A reduction in weight of at least 7.5% from baseline as a result of caloric restriction can be beneficial for improving disease control, quality of life, and pulmonary function in obese patients with asthma. A dietary pattern rich in foods with potential antioxidant effect had an impact in improving asthma control, but with little clinical significance. Studies involving antioxidant supplementation showed improvements in asthma control with magnesium supplementation and less decline in lung function with vitamin C supplementation. Studies of fatty acid supplementation demonstrated effects on weight loss and improvement of asthma control and lung function. Studies of supplementation with propolis and caffeine reported significant increases in FEV1. Conversely, studies of high dietary salt intake reported greater declines in lung function. Conclusions: The evidence shows that, for obese adults with asthma, the best dietary intervention seems to be caloric restriction, regardless of specific dietary components.     

芦荟的营养保健功能研究进展

随着科学技术的不断发展,国内外越来越关注对芦荟的研究和开发。主要介绍了芦荟的主要营养成分和保健功能,并对芦荟的开发前景进行了探讨。     

Bamboo Shoots: A Novel Source of Nutrition and Medicine

Bamboos, a group of large woody grasses belonging to the family Poaceae and subfamily Bambusoideae, are much talked about for their contribution to the environment. However, the food potential of Bamboo shoot per se remains unexploited. Literature on the nutritional and medicinal potential of bamboo shoots is scarce. This paper therefore provides insight on bamboo shoot as a food resource. Various edible species and exotic food products (fermented shoots, pickle, etc.) and recipes of bamboo shoots (bamboo beer, bamboo cookies) are consumed worldwide. Change in nutritional composition of different species of bamboo shoots with processing has also been reviewed. Bamboo shoots possess high protein, moderate fiber, and less fat content. They are also endowed for having essential amino acids, selenium, a potent antioxidant, and potassium, a healthy heart mineral. Occurrence of taxiphyllin, a cyanogenic glycoside in raw shoots, and its side effect on human health calls for the demand to innovate processing ways using scientific input to eliminate the toxic compound without disturbing the nutrient reserve. Lastly, the paper also reviews the utilization of medicinal properties acquired by bamboo shoot. Using the traditional knowledge, pharmaceutical preparations of bamboo shoots like bamboo salt, bamboo vinegar, bamboo extracts for diabetes and cholesterol control, etc. are now gaining importance. Further investigation is required by the researchers to make novel nutraceutical products and benefit the society.     

The role of exercise,milk, dairy foods and constituent proteins on the prevention and management of sarcopenia

Sarcopenia, an age‐related decline in muscle mass, is a burgeoning public health concern in the UK, with the number of people over the age of 65 expected to double by 2050. Resistance exercise is an effective intervention in its prevention and management. Increasing quantity and improving quality of dietary protein, by inclusion of high‐availability leucine, are also purportedly beneficial. Leucine is a key anabolic amino acid, found in dairy foods. A number of studies have investigated dairy foods in prevention of sarcopenia. This paper reviews interventions of exercise, amino acids including leucine, dairy protein and foods for prevention of sarcopenia.     

A review of chemical composition and nutritional value of wild‐growing and cultivated mushrooms

Fruit bodies of about 200 mushroom species are consumed throughout the world, preferably as a delicacy. Knowledge of their chemical composition, nutritional value and health‐promoting effects has expanded dynamically during the last few years. Dry matter (DM) is low: commonly about 100 g kg^?1. The usual contents of protein, lipids and ash are 200–250, 20–30 and 80–120 g kg^?1 DM, respectively. Various carbohydrates form the remaining DM. Nevertheless, great variations occur both among and within species. Energy is low, usually 350–400 kcal kg^?1 of fresh fruit bodies. The nutritional contribution of mushroom protein derived from earlier data seems to be overestimated. Fat content is low with markedly prevailing in linoleic acid and oleic acid, while the proportion of n‐3 fatty acids is nutritionally marginal. The main carbohydrates are chitin, glycogen, trehalose and mannitol. Information on fibre content and composition is limited. Health‐promoting β‐glucans are an auspicious group of polysaccharides. High potassium content is characteristic of mushrooms. Several species can accumulate very high levels of both detrimental trace elements, particularly cadmium and mercury, and radiocaesium isotopes if growing on heavily polluted substrates. Mushrooms seem to be a considerable source of ergosterol, provitamin D₂, and phenolids with antioxidative properties. Hundreds of flavour constituents have been identified, particularly with eight‐carbon aliphatic chains. Data on changes of mushroom components under various preservation conditions and culinary treatments have been fragmentary. Even more limited is knowledge of nutrient bioavailability. Copyright © 2012 Society of Chemical Industry     

The probiotic chestnut-based dairy matrix: Influence on the metabolomic formation and the nutritional quality

The aim of this study was to characterise the impact of mixed probiotic strains and fortification with chestnut beverage (CB) on metabolomic formation in a plant-based dairy matrix. Bacterial growth, nutritional composition and metabolomics were investigated during the period of 21-day storage. The amino acid score (AAS), essential amino acid index (EAAI), nutritional index (NI) and biological value (BV) of the samples were determined to characterise their nutritional quality. The fortification with CB increased the nutritional quality of samples due to high EAAI, AAS, NI and BV. Using HPLC-DAD, GC–MS and HS-GC/MS-based instrumental techniques, 48 metabolomics were identified.     

Dietary roles of phytate and phytase in human nutrition: A review

Phytate is the primary storage form of both phosphate and inositol in plant seeds. It forms complexes with dietary minerals, especially iron and zinc, and causes mineral-related deficiency in humans. It also negatively impacts protein and lipid utilisation. It is of major concern for individuals who depend mainly on plant derivative foods. Processing techniques, such as soaking, germination, malting and fermentation, reduce phytate content by increasing activity of naturally present phytase. Supplementation of phytase in diets results in increase in mineral absorption. Apart from negative effects, its consumption provides protection against a variety of cancers mediated through antioxidation properties, interruption of cellular signal transduction, cell cycle inhibition and enhancement of natural killer (NK) cells activity. It has therapeutic use against diabetes mellitus, atherosclerosis and coronary heart disease and reduces kidney stone formation, HIV-1 and heavy metal toxicity; however, information on the dosage for humans for eliciting beneficial effects is limited.     

Conjugated linoleic acid in meat and meat products: A review

Conjugated linoleic acid (CLA) consists of a group of geometric and positional isomers of linoleic acid to which anticancerogenic, antidiabetic, and antiatherogenic effects, as well as effects on immune system, bone metabolism, and body composition are attributed. CLA is found predominantly in milk and meat of ruminants due to the importance of rumen micro-organism in the formation of CLA and its precursors. This review attempts to give an overview of the available data on intramuscular CLA concentrations in meat and meat products originating from different animal species. The factors influencing these concentrations are discussed and the estimated human daily intakes as well as the percentage provided by meat are reported.     

葡萄籽提取物营养成分组成及其生物学功能研究进展

葡萄籽提取物由于具有较强的抗氧化活性,通常被用作一种营养保健品或膳食补充剂,可用于预防炎症、肿瘤、动脉粥样硬化等代谢疾病。文章综述了葡萄籽提取物中的营养成分组成和生物学功能,总结了葡萄籽提取物中的活性成分在抗氧化、抗炎症、抗肿瘤、抗菌和抗动脉粥样硬化方面取得的最新研究成果,讨论了葡萄籽提取物研究中的不足和未来的研究方向。