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1.
Do Kyoungrok Jeun Jungae Houng Soung-Jin Jun Hee-jin Lee Ji Hae Jia Yaoyao Lee Sung-Joon 《Food science and biotechnology》2011,20(1):237-242
Intake of saturated and trans-fatty acids is a strong risk factor for coronary heart disease. We investigated the inhibitory effects of 2 hexane extracts
from white (WBE) and black soybeans (BBE) on cellular fatty acid uptake in vitro. Transcellular uptake of elaidic acid (t18:1), a major trans-fatty acid present in processed foods, in Caco-2 monolayers was significantly reduced by 28.3 and 16.7% 60 min after WBE
and BBE treatment, respectively. Results of flow cytometry (FACS) analysis showed significant reductions in boron-dipyrromethene
(BODIPY) fluorescence-labeled fatty acid uptake by 35.4 and 40.2% with WBE and BBE treatment, respectively. BBE treatment
significantly reduced the expression of fatty acid transport protein-4 and CD36 in Caco-2 cells, as determined by quantitative
real time-polymerase chain reaction (qRT-PCR). Similar trends were found in WBE treatment, although to a lesser degree. These
observations suggest that soybean extract may reduce fatty acid uptake and cellular fat accumulation by altering fatty acid
transporter expression. 相似文献
2.
Lucia Plaza Begoña de Ancos Pilar M. Cano 《European Food Research and Technology》2003,216(2):138-144
Nutritional and health-related compounds of alfalfa, wheat and soybean seeds dried by new drying process called the DIC process (controlled instantaneous pressure release) were evaluated, before and after sprouting. Vitamins (A, B1, B2, B6, C and E), minerals (Fe, Mg, Ca, K, Mn, Na, Cu and Zn) and phytoestrogens (genistein and daidzein ) content were determined. Alfalfa, soybean and wheat seeds dried by DIC showed similar content of biological compounds to seeds dried by traditional processes. Sprouting DIC-seeds significantly increased the levels of vitamins, minerals and phytoestrogens, improving their nutrititional value and health quality compared to fresh products. The increase of 1250-fold and 10-fold of the initial vitamin A and vitamin C content, respectively, of alfalfa seeds due to sprouting is remarkable. Sprouts from DIC-seeds showed a significantly higher vitamin A content than sprouts obtained from seeds dried by other methods. Soybean sprouts obtained from DIC-seeds showed a significant increase in free phytoestrogens, quantified as genistein (70.34LJ.8 mg kg-1 d.w.) and daidzein (109.17.3ᆥ.3 mg kg-1 d.w.). 相似文献
3.
Coriander (Coriandrum sativum L.) seeds were extracted with chloroform/methanol (2:1, v/v) and the amount of total lipid was 28.4% of seed weight. The major fatty acid was petroselinic acid (65.7% of the total fatty acid methyl esters) followed by linoleic acid. Chromatography on a silica column with solvent of increasing polarity yielded 93.0% neutral lipids, 4.14% glycolipids, and 1.57% phospholipids. Thin-layer chromatography on silica gel was used to obtain major neutral lipid subclasses. Fatty acid profile of neutral lipid subclasses, triacylglycerols, and sterol content were determined using gas-liquid chromatography. Six triacylglycerol molecular species were detected but one component (C54:3) corresponding to tripetroselinin, and/or dipetroselinoyl oleoyl glycerol comprised more than 50% of the total triacylglycerols. Sterol content was estimated to be at a high level (5186 µg g-1 oil). Stigmasterol, #-sitosterol, ƕ-avenasterol, and campesterol were found to be the sterol markers. Phospholipid subclasses were separated by high-performance liquid chromatography on a silica column by gradient elution from isooctane/2-propanol (6:8, v/v) to isooctane/2-propanol/water (6:8:0.6, v/v/v) with detection at 205 nm. The major individual phospholipid subclasses were phosphatidylcholine followed by phosphatidylethanolamine, phosphatidylinositol, and phosphatidylserine. 相似文献
4.
Esterases are enzymes that present good potential in industrial application, and soybean seed can represent an alternative
source for this enzyme. The extraction and esterase activity of Brazilian soybean seeds (Glycine max L.) were evaluated. Esterase activity was found in both the germinated and non-germinated seeds at 2.90 and 1.70 U/mg, respectively,
with a concentration in the powdered extract (freeze dried) of 100 mg/mL. The enzyme showed a preference for the hydrolysis
of short chain fatty acids (120.02 U/mL) and optimum pH for activity was pH 8.0 with optimum temperatures of 40 and 80°C.
The enzyme showed stability at 70°C showing 60% of residual activity and activity increased with the addition of the following
salts: NaNO3, K2SO4, and Na2SO4 in the reaction medium. 相似文献
5.
Claudia Pickardt Thomas Hager Peter Eisner Reinhold Carle Dietmar R. Kammerer 《European Food Research and Technology》2011,233(1):31-44
Sunflower protein extraction using sodium chloride solutions allows high extraction yields at pH ~6 while preventing oxidation
and covalent binding of phenolic compounds to the proteins, which usually occurs under alkaline conditions. Since protein
solubility is enhanced at high NaCl concentrations, isoelectric precipitation had to be adapted in the present study besides
developing subsequent desalting steps. Precipitation losses decreased from 62 to 31% with increasing NaCl (0.6–2.0 mol/L)
and protein concentrations of the solution (6–14 mg/mL) and decreasing pH of precipitation (pH 4.5–3.0). Maximum yields were
achieved at low temperature (8 °C) and upon instant acid addition. After adsorptive removal of co-extracted phenolics from
the protein extracts, overall protein yields were considerably higher after precipitation at pH 3.5 compared with 4.5, but
only slightly higher after washing of the precipitates. The physico-chemical properties of the protein isolates did not differ
significantly except for the marked protein denaturation upon precipitation at pH 3.5. From the proposed process, light-coloured
protein isolates of high purity (>98%) are obtained, which are suitable for food use. 相似文献
6.
Antonios N. Papadopoulos 《Holz als Roh- und Werkstoff》2017,75(5):839-840
Adsorption isotherm was obtained to assess the hygroscopicity of yew wood using the Hailwood-Horrobin sorption theory. Yew wood showed very low EMC values in the whole range of relative humidities. An interesting point was that the adsorption isotherms of the yew wood were almost identical to that of pine wood modified with 15.8% acetic anhydride. 相似文献
7.
Kang Min Kim Tae Sung Jung Seon Ok Chan Young Ko Jae Seon Kang 《Food science and biotechnology》2011,20(4):1155-1159
The identification and characterization of Bacillus mojavensis KJS-3 was performed by in vitro tests. A 16S rDNA sequence and phylogenetic tree demonstrated that this isolate belongs to the B. mojavensis group. B. mojavensis KJS-3 supplies nutrients by synthesizing several vitamins. B. mojavensis KJS-3 produces α-amylase and protease. B. mojavensis KJS-3 is cultured well under aerobic conditions without gas production. B. mojavensis KJS-3 allows for assimilation of cholesterol and bile salt hydrolase activity. Finally, adhesion experiments using Caco-2
cells revealed that the adherence of B. mojavensis KJS-3 to Caco-2 cells was approximately 51.2±8.14%. 相似文献
8.
The volatile composition of the essential oil from fresh gamguk (Chrysanthemum indicum) flowers was investigated. The volatile constituents were extracted by the hydro distillation method. Volatile compositional
changes of gamguk prepared via different drying methods (shade- and freeze-drying methods) were also determined. Total 36, 63, and 55 volatiles
constituents were confirmed in the essential oil from fresh and shade-, and freeze-dried flowers. Ketones were predominant
in the volatiles of gamguk flowers (%): fresh, 43.8; shade dried, 30.3; and freeze dried, 36.1. Camphor was the most abundant volatile component in
all samples, and the content of borneol was also remarkable. The content of camphor was higher in fresh sample than those
of dried samples while borneol concentration was significantly increased in the dried samples. 相似文献
9.
S-Alk(en)yl alka/enethiosulfinates formed in crushed garlic were purified by using recycling preparative HPLC. Allyl 2-propenethiosulfinate
and methyl methanethiosulfinate were effective separated because no other thiosulfinates were coeluted with them. Allyl methanethiosulfinate
and methyl 2-propenethiosulfinate, trans-1-propenyl methanethiosulfinate and methyl trans-1-propenethiosulfinate, (cis)- and (trans)-1-propenyl 2-propenethiosulfinate were eluted as 1 peak, respectively, and further separated by using additional kinds of
column. Since the quantity of trans-1-propenyl trans-1-propenethiosulfinate (PPTHS) was small in garlic, PPTHS was isolated from a mixture of blanched onion homogenate and garlic
alliinase and purified. Purified thiosulfinates can be employed for the study of antimicrobial activity, flavor, and greening
of garlic. 相似文献
10.
Ute Schweiggert Christina Kurz Andreas Schieber Reinhold Carle 《European Food Research and Technology》2007,225(2):261-270
The stability of non-esterified carotenoids and carotenoid esters in paprika and chilli powder as affected by various processing
treatments and storage conditions were studied. For this purpose, freshly harvested chilli and paprika pods were minced, immediately
heated at 80, 90 and 100 °C for 5 and 10 min, respectively, and lyophilised. Alternatively, thermal treatment prior to mincing
was applied. Processing resulted in a 25–34% loss of the initial carotenoid contents in chilli and 20–53% in paprika. Degradation
of individual non-esterified carotenoids, mono- and diesters was monitored, generally showing an increased processing stability
of mono- and diesters compared to their non-esterified counterparts. Capsanthin, capsorubin, zeaxanthin and β-cryptoxanthin
mono- and diesters esterified with saturated fatty acids displayed similar stabilities, whereas susceptibility of the non-esterified
pigments to degradation differed considerably. During storage over 4 months at ambient temperature pigment contents dropped
by 16.7 and 9.6% in chilli and by 39.7 and 38.8% in paprika powders with and without illumination, respectively. 相似文献
11.
Valerio Cristofori Donatella Caruso Gabriele Latini Mario Dell’Agli Corrado Cammilli Eddo Rugini Cristina Bignami Rosario Muleo 《European Food Research and Technology》2011,232(3):397-403
Pomegranate is getting an increasing attention for its health-promoting effects. Collection and characterization of plants
of local sources has been performed, and five accessions have been propagated and cultivated in a collection field for extra
situ investigations. Accessions differ for pomological traits and chemical composition. Three of them, MG1, MG2, and MG3,
belong to typology with low-medium acidity and high sugar content, while the other two, Tordimonte A and B, belong to typology
with high acidity. In the juice and in the peels’ extract of Tordimonte A accession a high level of punicalin has been found
through chromatographic determinations, while the presence of punicalagin was found in the juice of accession MG1. The accessions
MG1, MG2, and MG3 seem particularly suitable for direct commercialization of fruits due to the fruit traits and quality (sweet
varieties), while Tordimonte A and B could be valuable for juice processing (sour varieties). 相似文献
12.
This study aimed to evaluate the oils of soybean (S), papaya (Pa) and melon (Me) seeds and compounds oils SPa (80:20 w/w); SMe (80:20 w/w); and SPaMe (60:20:20 w/w/w) subjected to thermoxidation. Compound oils showed lower percentages of free fatty acids in relation to others, after 20 h. With the heating process, there was an increase in the quantity of saturated and monounsaturated acids. The quantity of carotenoids decreased, except in papaya seed oil that presented significant amount of carotenoids in 20 h. In relation the tocopherols, highlighted the presence of γ-tocopherol, except in the papaya oil. In 20 h, SMe and SPa still showed high amounts of tocopherols, with 76 and 85% of retention, respectively. With the thermoxidation, the amounts of phytosterols decreased. A great potential can be verified for the use of papaya and melon seed oils, in order to increase the oxidative stability of the soybean oil. 相似文献
13.
14.
Heidi B. Graversen Eleonora Miquel Becker Leif H. Skibsted Mogens L. Andersen 《European Food Research and Technology》2008,226(4):737-743
Black chokeberry juice (Aronia melanocarpa, Elliot), blackcurrant juice (Ribes nigrum, Ben Lomond) and α-tocopherol were found to protect phosphatidyl choline against oxidation in a peroxidating liposome system
as evidenced by lag phases for formation of conjugated dienes. When present together, black chokeberry juice and α-tocopherol
showed a clear synergistic effect on the length of the lag phase, while effects of blackcurrant juice and α-tocopherol were
additive. The concentration of total phenolics in black chokeberry juice was six times higher than in blackcurrant juice (gallic
acid equivalents). Ascorbic acid corresponded to 1% of total phenolics in black chokeberry juice and 10% in blackcurrant juice.
Based on the length of the lag phase, the phenolics present in black chokeberry were on an average, twice efficient as scavengers
of lipid peroxyl radicals as phenolics in blackcurrant. Black chokeberry was by HPLC analysis of peroxidating liposomes, in
contrast to blackcurrant, found to protect α-tocopherol efficiently against oxidation to the end of the lag phase. The phenolics
present in black chokeberry juice were concluded to be more efficient in regenerating or protecting α-tocopherol than ascorbic
acid or the phenolics in blackcurrant. As for the phenolics, this was further evidenced by ranking of their radical scavenging
activity as studied by ESR-spectroscopy. 相似文献
15.
Cristina Megías Elena Pastor-Cavada Cristina Torres-Fuentes Julio Girón-Calle Manuel Alaiz Rocio Juan Julio Pastor Javier Vioque 《European Food Research and Technology》2009,230(2):353-359
The metal chelating activity, antioxidant properties, and the effect on cell growth of a polyphenol extract from Vicia sativa have been investigated, and compared to those of soybean. The extracts from V. sativa seeds contained three and five times more polyphenols and flavonoids than soybean, respectively. The soybean polyphenol extracts
showed higher copper and iron chelating activity than those from V. sativa, although polyphenols from V. sativa were more effective in preventing β-carotene oxidation and showed higher reducing power and scavenging activity than soybean
polyphenols. In addition, V. sativa polyphenols were toxic to THP-1 leukemic cells, as opposed to polyphenols extracted from soybean that did not show any antiproliferative
activity at similar concentrations. In conclusion, V. sativa polyphenol extracts show promising antioxidant and antiproliferative activities that may be of interest from a functional
point of view and for the revalorization of this ancient crop. 相似文献
16.
Rosalind A. Bueckert Dil Thavarajah Pushparajah Thavarajah Janet Pritchard 《European Food Research and Technology》2011,233(2):203-212
Zinc (Zn), iron (Fe), magnesium (Mg), and calcium (Ca) in chickpea seed are important constituents in vegetarian diets. The
aim was to investigate associations of these nutrients in different chickpea (Cicer arietinum L.) cultivars with phytic acid (PA), another naturally occurring constituent of grain that may influence the bioavailability
of mineral micronutrients. Chickpea was grown at Saskatoon and Swift Current, SK, in 2002 and 2003, representing dryland production
from high-yielding locations in western Canada. Minerals were measured by atomic absorption spectroscopy; PA was measured
using high-performance anion-exchange conductivity detection methodology. Seed from 10 genotypes contained from 29 to 52 mg/kg
Zn, 77–112 mg/kg Fe, 1,448–2,457 mg/kg Mg, 1,211–2,457 mg/kg Ca, to 3.8–9.0 mg/g PA. Phytic acid, Fe, Mg, and Ca decreased
in 2003 from 2002 concentrations. Kabulis had greater Zn, the same Fe, but lower Mg and Ca concentrations than desi genotypes.
Large-seeded genotypes had greater or the same Zn, the same Fe and Mg, but lower Ca than small-seeded genotypes. Iron and
Ca concentrations positively correlated with PA concentration. Nutrients were affected by environment and genotype, which
means that chickpea can be exploited by breeding, in addition to sourcing favorable nutritional profiles by environment, seed
size, and market class. 相似文献
17.
Inês J. Seabra Mara E. M. Braga Maria T. P. Batista Hermínio C. de Sousa 《Food and Bioprocess Technology》2010,3(5):674-683
Fractionated high pressure extractions from dry and in natura elderberry pomace were performed in order to obtain anthocyanin rich extracts. Experiments were carried out using CO2 supercritical fluid extraction followed by enhanced solvent extraction (ESE) with CO2/EtOH–H2O mixtures (1–100%, v/v), to obtain anthocyanin rich fractions in the second step, at 313 K and ~20 MPa. Higher extract yields, anthocyanin contents
and antioxidant activities occurred by the presence of water, both in the raw material and in the solvent mixture. The CO2 dissolved in the ESE solvent mixture favored either anthocyanin contents or antioxidant activities, which were not directly
related. Comparing to the literature data for elderberries and grapes, these fractions had higher anthocyanins contents. From
these results, an added economical value to this agroindustrial residue is proposed, using solvents and techniques “generally
regarded as safe” in the food and pharmaceutical industries. 相似文献
18.
Giselle Nobre Costa Gislayne T. Vilas-Bôas Laurival A. Vilas-Boas Lucia H. S. Miglioranza 《European Food Research and Technology》2011,233(2):233-241
Lactic acid bacteria (LAB) include species very closely related both physiologically and genotypically. Therefore, the identification
of this bacteria group using conventional phenotypic methods is ambiguous and cumbersome. In this study, we have analyzed
a recA gene fragment from 30 bacteria, including LAB and species common in the human gastrointestinal tract, aiming to evaluate
the gene conservation among them and the development of primers and PCR conditions able to discriminate Lactobacillus plantarum strains from LAB closely related. The fragment with 995 bp of recA gene has grouped LAB, enterobacteria and bifidobacteria, in different clusters. A novel primer pair, LPrecAF and LPrecAR
with 23 and 18 bp, respectively, has allowed the single amplification of a 108 bp fragment of L. plantarum strains contained in culture broth and fermented dairy samples. The observed detection limit for food samples and for cultures
broth were 1 × 103 and 7 × 102 CFU mL−1, respectively. This approach proved to be a simple and efficient method for the identification and monitoring of L. plantarum in food, feeds, and culture broth. Moreover, the assay could be used in the studies from human or environmental microbiota. 相似文献
19.
Aningeria robusta and Terminalia ivorensis of diameters ranging from 10 cm to 25 cm were examined. The following results were obtained: The overall (sapwood and heartwood
combined) moisture contents of the branchwood of both Aningeria robusta and Terminalia ivorensis were significantly greater than those of their corresponding stemwood, with the branchwood of Terminalia ivorensis being the highest. It was also observed that the overall specific gravity of the branchwoods of both species was higher than
that of the corresponding stemwood, with the branchwood of Aningeria robusta exhibiting the highest specific gravity. Detailed analyses of moisture content distribution and specific gravity of the heartwood
and sapwood of Aningeria robusta and Terminalia ivorensis are also presented. 相似文献
20.
Sonia García-Muñoz Andriani Asproudi Félix Cabello Daniela Borsa 《European Food Research and Technology》2011,233(3):473-481
The homogenization of international wine market led to a gradual impoverishment of the genetic pool. In fact, in several Spanish
Quality Demarcations, the most frequent international varieties are replacing the local ones. As a result, minor varieties,
perfectly adapted to the local environmental conditions, are nowadays at risk of extinction. The study of minor varieties
could provide useful inputs to satisfy the demand for new and interesting wine products. This work aims at filling a gap in
the existing literature, focusing on the aromatic potential of minor varieties. Here, the study of glycosidic volatile compounds
and the evaluation of the influence of several variables on aroma composition were considered. Fifty-one glycosidic compounds
were identified and quantified. The results revealed differences for glycosidic compounds according to cultivars, berry color,
clone and sample origin. The inclusion or not of the cultivars in Quality Demarcation was also discussed. Moreover, the synthesis
of some compounds involved in these differentiations seems to have a genetic component. The characterization of aromatic potential
of several minor varieties, achieved for the first time, revealed that some of these (Argamusa, Quigat, Pampolat girat, Excursach,
Gorgollasssa or Mandón) could represent an excellent option for winemaking and commercial offer diversification strategies,
besides being important for these cultivars conservation. 相似文献