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β‐glucans are known for their immune‐modulating properties. However, the heterogeneity of these glucose polymers makes a distinction between the different sources and structures necessary—a fact that has been little allowed for in the literature. We have focused on β‐glucans from cereals as they are already used as functional food ingredients due to their established cholesterol lowering effect. Cereal β‐glucans have shown in vitro activity on cytokine secretion, phagocytic activity and cytotoxicity of isolated immune cells, and activation of the complement system. Animal studies suggest a possible protective effect against an intestinal parasite, against bacterial infection, and a synergistic effect in antibody‐dependent cellular cytotoxicity. Animal studies have shown activity of orally applied cereal β‐glucans indicating uptake or interaction with cells of the gastrointestinal tract. However, uptake is still debated, interaction with intestinal epithelial cells has been suggested but not clarified, and mechanisms of action remain largely unknown. So far, cereal β‐glucans have not shown immune modulation in the few conducted human studies and further studies are needed to clarify their effect. 相似文献
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J. Ibáñez 《Australian Journal of Grape and Wine Research》2018,24(1):6-23
Bunch compactness (or density) is a grapevine specific trait that affects the commercial quality and sanitary status of wine and tablegrapes. Compact bunches are more susceptible to diverse pests and diseases such as Botrytis bunch rot and their berries ripen more heterogeneously, causing important economic losses through a reduction in crop yield and grape and wine quality. Bunch compactness is determined by the fraction of the morphological volume of the bunch that is filled by berries, but this simple definition contrasts sharply with the difficulty to measure it. While there are several objective and quantitative methods available to measure bunch compactness, the lack of a consistent approach between researchers makes comparing measurements difficult. The complexity of bunch compactness initially arises from the several bunch and berry traits that influence it, and from the distinct effects that these traits may cause in different cultivars. In addition to this genetic effect, diverse environmental signals impact on bunch compactness by affecting those primary factors that contribute to the solid component of the bunch (berry number, berry size) or to its spatial arrangement (rachis architecture). Last, several viticultural approaches, including agronomic techniques and growth regulators, have also proven to affect bunch compactness in different ways. This review aims to discuss present knowledge about this relevant grapevine trait. 相似文献
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SPF and UVA‐PF sunscreen evaluation: are there good correlations among results obtained in vivo,in vitro and in a theoretical Sunscreen Simulator? A real‐life exercise 下载免费PDF全文
J. P. Santos Caetano A. P. Abarca M. Guerato L. Guerra S. Schalka D. C. Perez Simão R. Vila 《International journal of cosmetic science》2016,38(6):576-580
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Can sesame consumption improve blood pressure? A systematic review and meta‐analysis of controlled trials 下载免费PDF全文
Hossein Khosravi‐Boroujeni Elham Nikbakht Ernesta Natanelov Saman Khalesi 《Journal of the science of food and agriculture》2017,97(10):3087-3094
Hypertension is a major risk factor for cardiovascular disease, myocardial infarction, stroke and renal failure. Sesame consumption may benefit blood pressure (BP ) owing to its high polyunsaturated fatty acid, fibre, phytosterol and lignan contents. To clarify this, a systematic review and meta‐analysis of controlled trials was conducted. The PubMed (MEDLINE ), Cumulative Index to Nursing and Allied Health Literature (CINAHL ) and Cochrane Library (Central) databases were systematically searched until August 2016. Eight controlled trials with a total of 843 participants met the eligibility criteria. A random effect meta‐analysis showed that sesame consumption can reduce systolic BP (?7.83 mmHg , 95% CI : ?14.12, ?1.54; P < 0.05, I 2 = 99%) and diastolic BP (?5.83 mmHg, 95% CI: ?9.58, ?2.08; P < 0.01, I 2 = 98%). To reduce the heterogeneity, the meta‐analysis was limited to high methodology quality trials (n = 4), which resulted in a significant reduction in systolic BP (?3.23 mmHg, 95% CI: ?5.67, ?0.79; I 2 = 33%) and a non‐significant reduction in diastolic BP (?2.08 mmHg, 95% CI: ?4.85, 0.69; I 2 = 62%). This study concluded that sesame consumption can reduce systolic and diastolic BP. However, further investigations with larger sample sizes and better methodology quality are required to confirm the BP‐lowering effect of sesame consumption. © 2017 Society of Chemical Industry 相似文献
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A time series analysis of the development of bitterness units (BU) of a collective of 1,202 Pilsner beer samples analysed between 1983 and 2013 shows a small but statistically significant decline from values of around 30 BU in the 1980s to values of around 27 in the last years. The results confirm a trend to lower hopped Pilsner beers, which could derive from economic pressures on the breweries combined with a lack of regulations, or a change in consumer preference. So–called Pilsner beers with extremely low BU values are judged as a being misleading to the consumer, which is an offence against European food law. Copyright © 2015 The Institute of Brewing & Distilling 相似文献
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To better understand the physicochemical changes imparted by hydrocolloids on gluten-free dough, 2 hydroxypropyl methylcelluloses (HPMCs) and xanthan gum were added at 2%, 3%, and 5% to rice cassava dough without the addition of alternative proteins. The formulated doughs were analyzed using thermoanalytic and rheological techniques to determine the role of water and subsequent flow behavior upon hydrocolloid addition. The baked loaves were then measured for specific loaf volume and tensile strength to determine bread quality. Thermogravimetric analysis (TGA) results revealed that hydrocolloid-added dough held water more tightly than the rice cassava control with an additional water distribution at 85 to 88 °C. Rheologically, the increase of elastic moduli in the low methoxy HPMC and xanthan-added dough became more pronounced with gum addition; however, both HPMC formulations had increased viscous moduli allowing the gas cells to expand without collapsing. In the bread, the final specific loaf volume increased with high methoxy HPMC (2% to 5%) and low methoxy HPMC (2%) but was depressed with increased addition of low methoxy HPMC (5%) and xanthan (3% and 5%). Crumb hardness was decreased in high methoxy HPMC loaves but was increased significantly in low methoxy HPMC (5%) and xanthan (5%) formulations. From the gums studied, it was concluded that high methoxy HPMC was the optimum hydrocolloid in the rice cassava gluten-free dough. PRACTICAL APPLICATION: Two types of hydrocolloids, xanthan gum and HPMC, were individually added to a gluten-free rice cassava formulation. Based on the thermoanalytic and rheological studies on dough, as well as the bread quality studies, high methoxy HPMC at 5% addition was determined to optimally improve the bread quality when only gum addition was considered. This study indicates the potential use of high methoxy HPMC as an additive in gluten-free bread formulations prior to considering alternative proteins. 相似文献
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Since many years, the role of the colonic microbiota in maintaining the host's overall health and well-being has been recognized. Dietary modulation of the microbiota composition and activity has been achieved by the use of pre-, pro- and synbiotics. In this review, we will summarize the available evidence on the modification of bacterial metabolism by dietary intervention with pre-, pro- and synbiotics. Enhanced production of SCFA as a marker of increased saccharolytic fermentation is well documented in animal and in vitro studies. Decreased production of potentially toxic protein fermentation metabolites, such as sulfides, phenolic and indolic compounds, has been less frequently demonstrated. Besides, pre-, pro- and synbiotics also affect other metabolic pathways such as the deconjugation of secondary bile acids, bacterial enzyme activities and mineral absorption. Data from human studies are less conclusive. The emergence of new analytical techniques such as metabolite profiling has revealed new pathways affected by dietary intervention. However, an important challenge for current and future research is to relate changes in bacterial metabolism to concrete health benefits. Potential targets and expected benefits have been identified: reduced risk for the metabolic syndrome and prevention of colorectal cancer. 相似文献
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Eu Jin Song Ah Ram Kim Koth Bong Woo Ri Kim So Young Lee Jin Gyu Park Jae Hun Kim Jong Il Choi Ju Woon Lee Myung Woo Byun Dong Hyun Ahn 《Food science and biotechnology》2011,20(3):593-599
Ecklonia cava (EC) was irradiated with γ-rays at doses of 3, 7, and 20 kGy. The extraction yields, total polyphenol content (TPC), DPPH radical scavenging activity, antimicrobial activity, and color of the EC extracts were assessed. The results showed that irradiation caused an increase in the extraction yields of ethanol and water. TPC was found to be significantly increased when EC powder was subjected to irradiation, followed by ethanol and water extraction. However, DPPH radical scavenging and antimicrobial activities were stable under all irradiation conditions. In the heat and pH stability tests, the DPPH radical scavenging activities of EC ethanol extracts were not influenced by irradiation. Irradiation caused an increase in the lightness and redness of EC extracts and decreased the yellowness. In conclusion, γ-irradiation increased the extraction yield and TPC and brightened the color, while maintaining the antioxidant and antimicrobial activities. 相似文献
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The inclusion interactions of β-cyclodextrin (β-CD), heptakis (2,6-di-methyl)-β-CD (DM-β-CD), mono[2-O-(2-hydroxyethyl)]-β-CD (HE-β-CD), and mono[2-O-(2-hydroxy-propyl)]-β-CD (HP-β-CD) with Litsea cubeba essential oil (LCEO) were investigated by ultraviolet spectrophotometry, and the various factors affecting the inclusion
process were examined in detail. At the same time, the formation constants at different temperatures and the thermodynamic
parameters (ΔH, ΔS and ΔG) were calculated. The results suggest that the stoichiometry of the LCEO–CDs inclusion complexes was 1:1 (molar ratio), the
formation constants of CDs with LCEO decreased with the increasing of temperature, and the order that the capability associated
with LCEO was HP-β-CD > HE-β-CD > DM-β-CD > β-CD. The thermodynamic measurements showed that the inclusive process was an
exothermic and enthalpy-driven process accompanied with a negative entropic contribution, and Van der Waals force plays an
important role in the process. In addition, the molecular microcapsule of LCEO in β-CD was prepared by suspension method.
The content of LCEO in the microcapsules was 0.12 g/g and their stabilities were obviously improved because of Van der Waals
forces and the steric hindrance. Furthermore, the formation of the inclusion complex was characterized by FTIR. 相似文献