OBJECTIVE:To observe the curative effect of a recipe for warming the kidney and fortifying the spleen on diarrhea-predominant irritable bowel syndrome(IBS-D).METHODS:This multi-center,double-blind,randomized,and contr...OBJECTIVE:To observe the curative effect of a recipe for warming the kidney and fortifying the spleen on diarrhea-predominant irritable bowel syndrome(IBS-D).METHODS:This multi-center,double-blind,randomized,and controlled trial included 240 patients that met the inclusion criterion and were then divided into two groups of 120.Patients in the treatment group(group A)took modified Sishen Wan orally for warming the kidney and fortifying the spleen and patients in the control group(group B)took a placebo,Chao Maiya,for 4 weeks.28 days after withdrawal,there was a 6-month follow-up to observe patient recurrence condition.The total effective rate,curative effect,and recurrence rate were evaluated after treatment.RESULTS:There was statistical difference(P<0.01)between the two groups in total effective rate(92.24%in the treatment group and 49.07%in the control group),in curative effect of TCM syndrome(90.52%and 47.22%,respectively),and in the recurrence rate(15.79%and 56.86%,respectively)within6 months after treatment.CONCLUSION:Modified Sishen Wan,for warming the kidney and fortifying the spleen,can effectively treat IBS-D and better control its recurrence.展开更多
Fortified foods(FFs)with enhanced health benefits are gaining great interest worldwide.FFs contain bioactive compounds that may promote optimal health and prevent or reduce the risk of disease.In this work,we prepared...Fortified foods(FFs)with enhanced health benefits are gaining great interest worldwide.FFs contain bioactive compounds that may promote optimal health and prevent or reduce the risk of disease.In this work,we prepared an FF enriched with nanoencapsulatedα-tocopherol(Toc),important form of vitamin E and constituent of various foods and oils.We describe the synthesis of two polycaprolactone-based nanocapsules containing moderate(1 mg/mL,1Toc-NCs)and high quantity of Toc(25 mg/mL,25Toc-NCs).Both aqueous nano-suspensions(1Toc-NCs and 25Toc-NCs)exhibited monomodal size distributions with nanometric diameters and excellent encapsulation efficiencies(100%),and stability over time.The 25Toc-NC nanosuspension,where Toc was both bioactive ingredient and main component of the nanocapsule core,exhibited high Toc loading capacity percentage(53%).The potential of this nanoformulation in the preparation of fortified/functional foods(FP)was successful proved on a commercial fruit-based ice pop.The nanoencapsulation preserved Toc from degra-dation after ice pop preparation process and storage at different conditions.The content of Toc was much higher in FP added with 25Toc-NCs than FP with pure Toc.This study advanced the knowledge of the production of FPs of interest for academic and industrial research.展开更多
Phloem-feeding insects cause massive losses in agriculture and horticulture.Host plant resistance to phloem-feeding insects is often mediated by changes in phloem composition,which deter insect settling and feeding an...Phloem-feeding insects cause massive losses in agriculture and horticulture.Host plant resistance to phloem-feeding insects is often mediated by changes in phloem composition,which deter insect settling and feeding and decrease viability.Here,we report that rice plant resistance to the phloem-feeding brown planthopper(BPH)is associated with fortification of the sclerenchyma tissue,which is located just beneath the epidermis and a cell layer or two away from the vascular bundle in the rice leaf sheath.We found that BPHs prefer to feed on the smooth and soft region on the surface of rice leaf sheaths called the long-cell block.We identified Bph30 as a rice BPH resistance gene that prevents BPH stylets from reaching the phloem due to the fortified sclerenchyma.Bph30 is strongly expressed in sclerenchyma cells and enhances cellulose and hemicellulose synthesis,making the cell walls stiffer and sclerenchyma thicker.The structurally fortified sclerenchyma is a formidable barrier preventing BPH stylets from penetrating the leaf sheath tissues and arriving at the phloem to feed.Bph30 belongs to a novel gene family,encoding a protein with two leucine-rich domains.Another member of the family,Bph40,also conferred resistance to BPH.Collectively,the fortified sclerenchyma-mediated resistance mechanism revealed in this study expands our understanding of plant-insect interactions and opens a new path for controlling planthoppers in rice.展开更多
Jiuyao as a generally small saccharifying and spontaneously fermenting starter is indispensable for huangjiu brewing.However,jiuyao currently in use is facing a major challenge of standardized manufacturing because of...Jiuyao as a generally small saccharifying and spontaneously fermenting starter is indispensable for huangjiu brewing.However,jiuyao currently in use is facing a major challenge of standardized manufacturing because of its open operating environment and rather primitive operations.This study provided a stead manufacturing procedure for jiuyao by controlling the processing parameters.Saccharomycopsis fibuligera and Rhizopus microsporus were revealed as the core functional species related to starch-degrading enzyme activities with single-molecule real-time(SMRT)sequencing.Two strains with high starch-degrading abilities were successfully isolated and identified as Saccharomycopsis fibuligera CY2111 and Rhizopus microsporus SM4.Meanwhile,the environmental fermentation parameters of jiuyao were optimized to enhance enzyme activities.The glucoamylase andα-amylase activities of fortified jiuyao with strain CY2111 and SM4 were 3.07 and 3.15 times that of traditional jiuyao,respectively.Moreover,the alcohol content increased by approximately 7.5%when fortified jiuyao was used for huangjiu brewing.The flavor profiles determined by gas chromatography-mass spectrometry indicated there was no significant difference in the key aromas between the huangjiu fermented with fortified jiuyao and that of traditional jiuyao.Further,fortified jiuyao produced more pleasant esters in huangjiu such as ethyl isovalerate,isoamyl acetate,and ethyl caprylate.Combined with the sensory evaluation,huangjiu fermented with fortified jiuyao presented stronger fruity aroma.These results demonstrated that careful fermentation settings combined with biofortification technology were feasible to improve jiuyao quality,thus promoting huangjiu flavor.Taken together,it provided scientific guidance to improve traditional handcrafting and scale up the production of jiuyao under controllable fermentation.展开更多
Wheat germ is reckoned valuable healthful functional food. The present investigation was performed to assess nutritional status of wheat biscuits and wheat germ fortified biscuits. Study included determination of gros...Wheat germ is reckoned valuable healthful functional food. The present investigation was performed to assess nutritional status of wheat biscuits and wheat germ fortified biscuits. Study included determination of gross chemical composition, caloric value, minerals (Mn, Ca, Fe, Cu, P, Na and K), vitamins (C, Folic acid, A, and E), and amino acid composition of wheat biscuits and 15%, 20% wheat germ fortified biscuits. Likewise physical and sensory characteristics of studied biscuits were assessed. The data revealed that 20% wheat germ fortified biscuits proved to be nutritious functional healthful food. It improved both physical, sensory characteristics and recorded the highest crude protein (12.20%), crude fiber (2%), and the least fat (9.63%), moisture (3.01%), and caloric value (436.31 Kcal/100g). While it recorded the highest Mn and Cu contents as well as increased vitamins C, Folic acid, A, and E. Besides, 20% wheat germ fortified biscuits increased all the eight essential amino acids contents resulting in an improvement of the nutritive value of wheat biscuits. Therefore it could be recommended for caloric reduced diets for obese and overweight persons. Likewise, it should be increasing interest as an ingredient in the industry as functional and healthy foods formulations as biscuits, bread and cakes.展开更多
Parboiled rice production accounts for nearly half of the world’s rice production. Its markets and consumer base are firmly established in South Asia and Africa where Fe-deficient populations are mostly concentrated....Parboiled rice production accounts for nearly half of the world’s rice production. Its markets and consumer base are firmly established in South Asia and Africa where Fe-deficient populations are mostly concentrated. Our research group has pioneered the technology of Fe-fortification in parboiled rice and demonstrated its feasibility in significantly increasing Fe concentration in the endosperm (white rice) and its bioavailability in rice based diet. Fortification with Fe-EDTA during parboiling resulted in 10 to 50 folds increase in grain Fe concentration, depending on the grain properties among different rice varieties. However, the broken rice of Fe-fortified parboiled rice contained 5 times the Fe concentration of the full grain, which is often bought and consumed by people in low income category. The bioavailability of the fortified Fe is closely correlated with increasing Fe concentration in white rice (r = 0.90, p 50% to almost 100%, despite repeated rinsing before cooking depending on rice varieties. Perls’ Prussian blue staining and prolonged polishing showed that the in vitro Fe penetrated into the interior of the endosperm. Fortification at the rate up to 250 mg Fe kg–1 paddy rice has no deleterious effects on appearance, color and sensory quality and overall acceptance by parboiled rice consumers. It increased Fe concentration up to 27 mg Fe kg–1 of in white rice, compared with 5 mg Fe kg–1 in unfortified parboiled and raw white rice. As a result, we can conclude that parboiled rice is a ready and effective tool for improving Fe nutrition of rice consumers in these regions.展开更多
A high performance liquid chromatographic method for the simultaneous determination of four fat soluble vitamins: retinol (vitamin A), cholecalciferol(vitamin D), tocopherol(vitamin E) and phylloquinone(vitamin K_1) i...A high performance liquid chromatographic method for the simultaneous determination of four fat soluble vitamins: retinol (vitamin A), cholecalciferol(vitamin D), tocopherol(vitamin E) and phylloquinone(vitamin K_1) in fortified milk powders and egg yolk has been developed. The method requires enzymatic hydrolysis of lipid component of the sample as a pretreatment. Several factors which influence the enzymatic hydrolysis were studied-Separation was achieved using μ-Bondapak C-18 column(3.9×300mm), 98% methanol as mobile phase, a double channel detection was selected; vitamins D_3 E_1 K_1 were detected by UV spectrophotometry (265 nm) first, then vitamin A by fluorometry (EX 325nm, EM 480mm). The retention times of vitamin A_1 D_3, E and K_1 4.87, 9.00, 10.58 and 15.45 min respectively. Detection limit were 0.64, 0.25, 0.50 and 0.07 ng; and the recoveries were 90.5%～103.6% 90.0%～95.6%, 91.7%～98.8%, 91.5%～98.6%, respectively. The vitamins A, D_0, E, K_1 contents in foods were determined satisfactorily.展开更多
Partially de-oiled peanut meal flour (DPMF) was blended with wheat flour for making biscuits. DPMF at 5, 10, 15 and 20% was used to partially replace wheat flour in biscuits formulation and biscuits thus made were eva...Partially de-oiled peanut meal flour (DPMF) was blended with wheat flour for making biscuits. DPMF at 5, 10, 15 and 20% was used to partially replace wheat flour in biscuits formulation and biscuits thus made were evaluated for nutri- tional composition, physical characteristics and sensory quality. Chemical analysis of DPMF showed 30.26% crude protein, 10.1% crude fat and 43.65% carbohydrates. The protein content increased nearly 1.5 times in biscuits as a result of incorporated DPMF, coupled with increase in ash content. The force required for breaking biscuits decreased with DPMF addition. On a 9-point hedonic scale, the highest overall acceptability score of 8.6 was obtained with 5% fortifi- cation, which was similar to control (8.8). Results demonstrated that biscuits made up of 15% DPMF exhibited all the values within an acceptable range.展开更多
The ability of some Tunisian sand-clays in rural wastewater treatment was investigated in this study. The sand-clays were characterized by studying the mineralogical and geochemical characteristics using X-ray diffrac...The ability of some Tunisian sand-clays in rural wastewater treatment was investigated in this study. The sand-clays were characterized by studying the mineralogical and geochemical characteristics using X-ray diffractometer and atomic absorption spectrophotometer （AAS）, respectively. Performance efficiency studies were conducted to determine the best combination ratio of sand-clay/pebbles. Sand-clay fortified with pebbles in the ratio 3：1 gave the optimum water purification while combination ratio 1：3 gave the least. The fortified sand-clays were used in the treatment of wastewater from rural locality. On the other hand, bacteria play an important role in determining the properties and behavior of clay minerals in natural environments and such interactions have great potential for creating stable biofilms and carbon storage sites in soils, but our knowledge of these interactions are far from complete. The purpose of this study was to understand better the effects of bacteria-generated biofilms on clay interlayer expansion. Mixtures of a colloidal, 2-water smectite clay and Pseudomonas aereginosae in a minimal media suspension evolve into a polysaccharide-rich biofilm aggregate in time-series experiments lasting up to 1 week. X-ray diffraction analysis reveals that upon aggregation, the clay undergoes an initial interlayer contraction.展开更多
In this paper, the effect of the addition of whole chia flour and water at cooked fish burgers on yield, water and fat retention, n-3 fatty acids content and oxidative stability were studied. The results showed that 9...In this paper, the effect of the addition of whole chia flour and water at cooked fish burgers on yield, water and fat retention, n-3 fatty acids content and oxidative stability were studied. The results showed that 94% of yield, 92% of water retention and 97% of fat retention were achieved with the addition of 5.92 g of whole chia flour and 15 g of water per 100 g of burger. The n-3 fatty content increased from 704.57 ± 21.66 mg to 1551.71 ± 47.71 mg/100g of cooked burger when the chia flour was added, enhancing nutritional quality indices of lipid. A good oxidative stability, with minimum formation of conjugated dienes, hydroperoxides and thiobarbituric acid reactive substances during 30 days frozen storage was obtained too, probably due to the presence of polyphenolic compounds with antiradical activity and reducing power in the fibrous fraction of the flour chia. The results from the present study highlight remarkable technological applications of whole chia flour as food ingredient in the design of healthier fish meat commodities.展开更多
Human milk is the ideal nutritional support for premature neonates. Considering the need for aggregating nutritional value to human milk provided to such vulnerable group of infants, human milk was concentrated by the...Human milk is the ideal nutritional support for premature neonates. Considering the need for aggregating nutritional value to human milk provided to such vulnerable group of infants, human milk was concentrated by the block freeze concentration technique. The effects of freeze concentration on the physicochemical properties, the efficiency of the process, color parameters, and the density and dynamic viscosity of human milk were assessed. The freeze concentration technology was used to successfully concentrate human milk to a factor equal to 180.48% and 72% of total solid retention in the second stage of freeze concentration. The values observed in the concentrates for the biochemical properties showed that the fraction of concentrated fluid human milk of the second stage (C2) presented elevated amounts of carbohydrates, protein and energy. The elevated caloric value observed in the ice fraction of the first stage (I1) refers to the retention of lipids in it. When added to human milk, C2 and I1 may satisfy the special requisites of nutrients and energy to guarantee the growth and development of preterm neonates.展开更多
The study and innovation of fermented beverages are highly signif-icant in bio-processed food research.Different fermented beverages,such as fermented milk,wine,fruit wines,ciders,and beer,are widely consumed as tradi...The study and innovation of fermented beverages are highly signif-icant in bio-processed food research.Different fermented beverages,such as fermented milk,wine,fruit wines,ciders,and beer,are widely consumed as traditional products and this field also represents one of the most dynamic sectors for innovative fermented products,including dairy-like plant-based beverages and new fortified and functional drinks.展开更多
This study employed metagenomics and metabolomics to evaluate the impact of Tetragenococcus halophilus and Zygosaccharomyces rouxii on microbiota composition and metabolite profiles in secondary fortified fermented so...This study employed metagenomics and metabolomics to evaluate the impact of Tetragenococcus halophilus and Zygosaccharomyces rouxii on microbiota composition and metabolite profiles in secondary fortified fermented soy sauce.The Co-culturing of T.halophilus T10 and Z.rouxii QH-1(T1Z)enriched microbial diversity and promoted the proliferation of functional species,thereby enhancing biomarker species.Annotations matched from EggNOG,KEGG,and CAZy databases underscored the significance of carbohydrate and amino acid metabolism in moromi.Sample T1Z enhanced the metabolism by increasing the abundance and catalytic efficiency of the relevant enzymes,resulting in increases of 3.94%,2.69%,and 11.14%,respectively,with total nitrogen,amino acid nitrogen,and free amino acids.It introduced 11 volatile compounds and increased the alcohol content by 13.65%,and the aldehyde content by 49.28%,while also suppressing the accumulation of ammonium nitrogen and biogenic amines.Metabolic pathway analysis identified Staphylococcus gallinarum,Mammaliicoccus sciuri,and certain Bacillus species,especially B.parathracis,B.velezensis,and B.subtilis,as principal contributors to car-bohydrate and amino acid metabolism.These findings offer insight into microbial strain selection for industrial fermentation and provide a foundation for optimizing the process through co-culture bioaugmentation to enhance and underscore the potential of modern microbial techniques in traditional practices.展开更多
Chinese baijiu is a traditional and one of the oldest fermented liquors that consumers prefer because of its distinctive sensory profile.The process of baijiu fermentation begins with the production of Daqu,a fermenta...Chinese baijiu is a traditional and one of the oldest fermented liquors that consumers prefer because of its distinctive sensory profile.The process of baijiu fermentation begins with the production of Daqu,a fermentation starter made from a solid-state fermentation of grains.Daqu is a key ingredient for baijiu since the sensory characteristics of baijiu are greatly influenced by the physiochemical properties including temperature,moisture,pH,and the content of aromatic and flavor compounds as well as biological properties such as the microbial composition,stability,and diversity of Daqu.However,the Daqu microbial structure regulates the baijiu quality the most as it is responsible for the extent of saccharification,alcohol fermentation,and flavor generation during the baijiu-making process.Thereby,several biotechnological approaches are used to improve the microbial community structure of Daqu to ultimately enhance the baijiu quality.Some of the most common and effective approaches including fortification,bioaugmentation,microbial consortia development,and omics techniques are reviewed in this paper to provide insights into the current state of knowledge in this area,including the implications of modified Daqu and its impact on baijiu quality.展开更多
Probiotics are beneficial microorganisms that enhance human health by improving intestinal microbial balance.It helps in improving digestive health,enhances immunity,and improves psychiatric health,cardiac health and ...Probiotics are beneficial microorganisms that enhance human health by improving intestinal microbial balance.It helps in improving digestive health,enhances immunity,and improves psychiatric health,cardiac health and weight management.The present study explores the potential of using probiotic microorganisms from lotus(Nelumbo nucifera)and colocasia(Colocasia esculenta)leaves as sources for starter culture bacteria for curd preparation.Four types of curd were developed:cow’s milk with colocasia leaf starter culture(MC),cow’s milk with lotus leaf starter culture(ML),red sorghum and cow’s milk mixture with colocasia leaf starter(MRC),and red sorghum and cow’s milk mixture with lotus leaf starter(MRL).Metagenomic analysis showed that MC curd contained Acetobacter sp.,(51%),Lactococcus sp.,(26%),and Leuconostoc sp.,(18%),while ML curd had Lac-tococcus sp.,(67%),Leuconostoc sp.(20%),and Lactobacillus sp.,(10%).Physicochemical study of MRC and MRL showed 2.94±0.84%and 2.84±0.14%of carbohydrate content,respectively.The analysis of MRC and MRL showed a significant increase in the color parameter“a^(*)”probably due to the presence of anthocyanin in red sorghum milk.The MRC and MRL showed higher antioxidant and anti-inflammatory activities.The MRL curd showed the highest glucose uptake and cytotoxicity in the L6 cell line and also demonstrated potentα-amylase inhibition(IC_(50)=2.383±0.286μg/ml)compared to MRC(IC_(50)=13.02±0.112μg/ml).Thus,in-vitro anti-diabetic activity of red sorghum-fortified curds was found superior to MC and ML curds.This study suggests that red sorghum fortification enhances curd quality and provides notable health benefits.展开更多
Background and Objectives:Stunting is a global health challenge,especially in developing countries like Indonesia,where its prevalence reached 21.6%in 2022.This condition stems from malnutrition,recurrent infections,a...Background and Objectives:Stunting is a global health challenge,especially in developing countries like Indonesia,where its prevalence reached 21.6%in 2022.This condition stems from malnutrition,recurrent infections,and inadequate care during the first 1,000 days of life.Maternal nutrition is critical for fetal growth,as deficiencies can lead to low birth weight and short birth length,increasing the risk of stunting.This study evaluates the potential of fortified tempeh as a nutritional intervention to improve birth outcomes.Methods and Study Design:A quasi-experimental study with a quantitative approach was conducted to compare the effects of regular and fortified tempeh on BW and BL among pregnant women in Kuningan Regency.展开更多
基金Supported by the National Natural Science Foundation of China(No.81072800)
文摘OBJECTIVE:To observe the curative effect of a recipe for warming the kidney and fortifying the spleen on diarrhea-predominant irritable bowel syndrome(IBS-D).METHODS:This multi-center,double-blind,randomized,and controlled trial included 240 patients that met the inclusion criterion and were then divided into two groups of 120.Patients in the treatment group(group A)took modified Sishen Wan orally for warming the kidney and fortifying the spleen and patients in the control group(group B)took a placebo,Chao Maiya,for 4 weeks.28 days after withdrawal,there was a 6-month follow-up to observe patient recurrence condition.The total effective rate,curative effect,and recurrence rate were evaluated after treatment.RESULTS:There was statistical difference(P<0.01)between the two groups in total effective rate(92.24%in the treatment group and 49.07%in the control group),in curative effect of TCM syndrome(90.52%and 47.22%,respectively),and in the recurrence rate(15.79%and 56.86%,respectively)within6 months after treatment.CONCLUSION:Modified Sishen Wan,for warming the kidney and fortifying the spleen,can effectively treat IBS-D and better control its recurrence.
基金supported by project n.F/200087/02/X45 of“Min-istero Italiano dello Sviluppo Economico”(MISE),project leader DOL-FIN S.p.A.
文摘Fortified foods(FFs)with enhanced health benefits are gaining great interest worldwide.FFs contain bioactive compounds that may promote optimal health and prevent or reduce the risk of disease.In this work,we prepared an FF enriched with nanoencapsulatedα-tocopherol(Toc),important form of vitamin E and constituent of various foods and oils.We describe the synthesis of two polycaprolactone-based nanocapsules containing moderate(1 mg/mL,1Toc-NCs)and high quantity of Toc(25 mg/mL,25Toc-NCs).Both aqueous nano-suspensions(1Toc-NCs and 25Toc-NCs)exhibited monomodal size distributions with nanometric diameters and excellent encapsulation efficiencies(100%),and stability over time.The 25Toc-NC nanosuspension,where Toc was both bioactive ingredient and main component of the nanocapsule core,exhibited high Toc loading capacity percentage(53%).The potential of this nanoformulation in the preparation of fortified/functional foods(FP)was successful proved on a commercial fruit-based ice pop.The nanoencapsulation preserved Toc from degra-dation after ice pop preparation process and storage at different conditions.The content of Toc was much higher in FP added with 25Toc-NCs than FP with pure Toc.This study advanced the knowledge of the production of FPs of interest for academic and industrial research.
基金This work was supported by the Major Program of Guangdong Basic andApplied Research,China(2019B030302006)the National Program onResearch and Development of Transgenic Plants of China(2016ZX08009-003)+1 种基金grants from the National Natural Science Foundationof China(31630063)the National Key Research and DevelopmentProgram of China(2016YFD0100600 and 2016YFD0100900).
文摘Phloem-feeding insects cause massive losses in agriculture and horticulture.Host plant resistance to phloem-feeding insects is often mediated by changes in phloem composition,which deter insect settling and feeding and decrease viability.Here,we report that rice plant resistance to the phloem-feeding brown planthopper(BPH)is associated with fortification of the sclerenchyma tissue,which is located just beneath the epidermis and a cell layer or two away from the vascular bundle in the rice leaf sheath.We found that BPHs prefer to feed on the smooth and soft region on the surface of rice leaf sheaths called the long-cell block.We identified Bph30 as a rice BPH resistance gene that prevents BPH stylets from reaching the phloem due to the fortified sclerenchyma.Bph30 is strongly expressed in sclerenchyma cells and enhances cellulose and hemicellulose synthesis,making the cell walls stiffer and sclerenchyma thicker.The structurally fortified sclerenchyma is a formidable barrier preventing BPH stylets from penetrating the leaf sheath tissues and arriving at the phloem to feed.Bph30 belongs to a novel gene family,encoding a protein with two leucine-rich domains.Another member of the family,Bph40,also conferred resistance to BPH.Collectively,the fortified sclerenchyma-mediated resistance mechanism revealed in this study expands our understanding of plant-insect interactions and opens a new path for controlling planthoppers in rice.
基金This work was supported by the National Natural Science Foundation of China(32072205,22138004)the first phase of the connotation construction of the 14th Five-Year Plan of Tibetan medicine(2021ZYYGH008)Sichuan post-doctoral program.
文摘Jiuyao as a generally small saccharifying and spontaneously fermenting starter is indispensable for huangjiu brewing.However,jiuyao currently in use is facing a major challenge of standardized manufacturing because of its open operating environment and rather primitive operations.This study provided a stead manufacturing procedure for jiuyao by controlling the processing parameters.Saccharomycopsis fibuligera and Rhizopus microsporus were revealed as the core functional species related to starch-degrading enzyme activities with single-molecule real-time(SMRT)sequencing.Two strains with high starch-degrading abilities were successfully isolated and identified as Saccharomycopsis fibuligera CY2111 and Rhizopus microsporus SM4.Meanwhile,the environmental fermentation parameters of jiuyao were optimized to enhance enzyme activities.The glucoamylase andα-amylase activities of fortified jiuyao with strain CY2111 and SM4 were 3.07 and 3.15 times that of traditional jiuyao,respectively.Moreover,the alcohol content increased by approximately 7.5%when fortified jiuyao was used for huangjiu brewing.The flavor profiles determined by gas chromatography-mass spectrometry indicated there was no significant difference in the key aromas between the huangjiu fermented with fortified jiuyao and that of traditional jiuyao.Further,fortified jiuyao produced more pleasant esters in huangjiu such as ethyl isovalerate,isoamyl acetate,and ethyl caprylate.Combined with the sensory evaluation,huangjiu fermented with fortified jiuyao presented stronger fruity aroma.These results demonstrated that careful fermentation settings combined with biofortification technology were feasible to improve jiuyao quality,thus promoting huangjiu flavor.Taken together,it provided scientific guidance to improve traditional handcrafting and scale up the production of jiuyao under controllable fermentation.
文摘Wheat germ is reckoned valuable healthful functional food. The present investigation was performed to assess nutritional status of wheat biscuits and wheat germ fortified biscuits. Study included determination of gross chemical composition, caloric value, minerals (Mn, Ca, Fe, Cu, P, Na and K), vitamins (C, Folic acid, A, and E), and amino acid composition of wheat biscuits and 15%, 20% wheat germ fortified biscuits. Likewise physical and sensory characteristics of studied biscuits were assessed. The data revealed that 20% wheat germ fortified biscuits proved to be nutritious functional healthful food. It improved both physical, sensory characteristics and recorded the highest crude protein (12.20%), crude fiber (2%), and the least fat (9.63%), moisture (3.01%), and caloric value (436.31 Kcal/100g). While it recorded the highest Mn and Cu contents as well as increased vitamins C, Folic acid, A, and E. Besides, 20% wheat germ fortified biscuits increased all the eight essential amino acids contents resulting in an improvement of the nutritive value of wheat biscuits. Therefore it could be recommended for caloric reduced diets for obese and overweight persons. Likewise, it should be increasing interest as an ingredient in the industry as functional and healthy foods formulations as biscuits, bread and cakes.
文摘Parboiled rice production accounts for nearly half of the world’s rice production. Its markets and consumer base are firmly established in South Asia and Africa where Fe-deficient populations are mostly concentrated. Our research group has pioneered the technology of Fe-fortification in parboiled rice and demonstrated its feasibility in significantly increasing Fe concentration in the endosperm (white rice) and its bioavailability in rice based diet. Fortification with Fe-EDTA during parboiling resulted in 10 to 50 folds increase in grain Fe concentration, depending on the grain properties among different rice varieties. However, the broken rice of Fe-fortified parboiled rice contained 5 times the Fe concentration of the full grain, which is often bought and consumed by people in low income category. The bioavailability of the fortified Fe is closely correlated with increasing Fe concentration in white rice (r = 0.90, p 50% to almost 100%, despite repeated rinsing before cooking depending on rice varieties. Perls’ Prussian blue staining and prolonged polishing showed that the in vitro Fe penetrated into the interior of the endosperm. Fortification at the rate up to 250 mg Fe kg–1 paddy rice has no deleterious effects on appearance, color and sensory quality and overall acceptance by parboiled rice consumers. It increased Fe concentration up to 27 mg Fe kg–1 of in white rice, compared with 5 mg Fe kg–1 in unfortified parboiled and raw white rice. As a result, we can conclude that parboiled rice is a ready and effective tool for improving Fe nutrition of rice consumers in these regions.
文摘A high performance liquid chromatographic method for the simultaneous determination of four fat soluble vitamins: retinol (vitamin A), cholecalciferol(vitamin D), tocopherol(vitamin E) and phylloquinone(vitamin K_1) in fortified milk powders and egg yolk has been developed. The method requires enzymatic hydrolysis of lipid component of the sample as a pretreatment. Several factors which influence the enzymatic hydrolysis were studied-Separation was achieved using μ-Bondapak C-18 column(3.9×300mm), 98% methanol as mobile phase, a double channel detection was selected; vitamins D_3 E_1 K_1 were detected by UV spectrophotometry (265 nm) first, then vitamin A by fluorometry (EX 325nm, EM 480mm). The retention times of vitamin A_1 D_3, E and K_1 4.87, 9.00, 10.58 and 15.45 min respectively. Detection limit were 0.64, 0.25, 0.50 and 0.07 ng; and the recoveries were 90.5%～103.6% 90.0%～95.6%, 91.7%～98.8%, 91.5%～98.6%, respectively. The vitamins A, D_0, E, K_1 contents in foods were determined satisfactorily.
文摘Partially de-oiled peanut meal flour (DPMF) was blended with wheat flour for making biscuits. DPMF at 5, 10, 15 and 20% was used to partially replace wheat flour in biscuits formulation and biscuits thus made were evaluated for nutri- tional composition, physical characteristics and sensory quality. Chemical analysis of DPMF showed 30.26% crude protein, 10.1% crude fat and 43.65% carbohydrates. The protein content increased nearly 1.5 times in biscuits as a result of incorporated DPMF, coupled with increase in ash content. The force required for breaking biscuits decreased with DPMF addition. On a 9-point hedonic scale, the highest overall acceptability score of 8.6 was obtained with 5% fortifi- cation, which was similar to control (8.8). Results demonstrated that biscuits made up of 15% DPMF exhibited all the values within an acceptable range.
文摘The ability of some Tunisian sand-clays in rural wastewater treatment was investigated in this study. The sand-clays were characterized by studying the mineralogical and geochemical characteristics using X-ray diffractometer and atomic absorption spectrophotometer （AAS）, respectively. Performance efficiency studies were conducted to determine the best combination ratio of sand-clay/pebbles. Sand-clay fortified with pebbles in the ratio 3：1 gave the optimum water purification while combination ratio 1：3 gave the least. The fortified sand-clays were used in the treatment of wastewater from rural locality. On the other hand, bacteria play an important role in determining the properties and behavior of clay minerals in natural environments and such interactions have great potential for creating stable biofilms and carbon storage sites in soils, but our knowledge of these interactions are far from complete. The purpose of this study was to understand better the effects of bacteria-generated biofilms on clay interlayer expansion. Mixtures of a colloidal, 2-water smectite clay and Pseudomonas aereginosae in a minimal media suspension evolve into a polysaccharide-rich biofilm aggregate in time-series experiments lasting up to 1 week. X-ray diffraction analysis reveals that upon aggregation, the clay undergoes an initial interlayer contraction.
文摘In this paper, the effect of the addition of whole chia flour and water at cooked fish burgers on yield, water and fat retention, n-3 fatty acids content and oxidative stability were studied. The results showed that 94% of yield, 92% of water retention and 97% of fat retention were achieved with the addition of 5.92 g of whole chia flour and 15 g of water per 100 g of burger. The n-3 fatty content increased from 704.57 ± 21.66 mg to 1551.71 ± 47.71 mg/100g of cooked burger when the chia flour was added, enhancing nutritional quality indices of lipid. A good oxidative stability, with minimum formation of conjugated dienes, hydroperoxides and thiobarbituric acid reactive substances during 30 days frozen storage was obtained too, probably due to the presence of polyphenolic compounds with antiradical activity and reducing power in the fibrous fraction of the flour chia. The results from the present study highlight remarkable technological applications of whole chia flour as food ingredient in the design of healthier fish meat commodities.
文摘Human milk is the ideal nutritional support for premature neonates. Considering the need for aggregating nutritional value to human milk provided to such vulnerable group of infants, human milk was concentrated by the block freeze concentration technique. The effects of freeze concentration on the physicochemical properties, the efficiency of the process, color parameters, and the density and dynamic viscosity of human milk were assessed. The freeze concentration technology was used to successfully concentrate human milk to a factor equal to 180.48% and 72% of total solid retention in the second stage of freeze concentration. The values observed in the concentrates for the biochemical properties showed that the fraction of concentrated fluid human milk of the second stage (C2) presented elevated amounts of carbohydrates, protein and energy. The elevated caloric value observed in the ice fraction of the first stage (I1) refers to the retention of lipids in it. When added to human milk, C2 and I1 may satisfy the special requisites of nutrients and energy to guarantee the growth and development of preterm neonates.
文摘The study and innovation of fermented beverages are highly signif-icant in bio-processed food research.Different fermented beverages,such as fermented milk,wine,fruit wines,ciders,and beer,are widely consumed as traditional products and this field also represents one of the most dynamic sectors for innovative fermented products,including dairy-like plant-based beverages and new fortified and functional drinks.
基金supported by the Science and Technology Department of Sichuan Province of China(No:23JYC0056).
文摘This study employed metagenomics and metabolomics to evaluate the impact of Tetragenococcus halophilus and Zygosaccharomyces rouxii on microbiota composition and metabolite profiles in secondary fortified fermented soy sauce.The Co-culturing of T.halophilus T10 and Z.rouxii QH-1(T1Z)enriched microbial diversity and promoted the proliferation of functional species,thereby enhancing biomarker species.Annotations matched from EggNOG,KEGG,and CAZy databases underscored the significance of carbohydrate and amino acid metabolism in moromi.Sample T1Z enhanced the metabolism by increasing the abundance and catalytic efficiency of the relevant enzymes,resulting in increases of 3.94%,2.69%,and 11.14%,respectively,with total nitrogen,amino acid nitrogen,and free amino acids.It introduced 11 volatile compounds and increased the alcohol content by 13.65%,and the aldehyde content by 49.28%,while also suppressing the accumulation of ammonium nitrogen and biogenic amines.Metabolic pathway analysis identified Staphylococcus gallinarum,Mammaliicoccus sciuri,and certain Bacillus species,especially B.parathracis,B.velezensis,and B.subtilis,as principal contributors to car-bohydrate and amino acid metabolism.These findings offer insight into microbial strain selection for industrial fermentation and provide a foundation for optimizing the process through co-culture bioaugmentation to enhance and underscore the potential of modern microbial techniques in traditional practices.
基金supported by a grant from the National Natural Science Foundation of China(No.31830069)the Beijing Municipal Natural Science Foundation&Beijing Municipal Ed-ucation Commission(No.KZ202110011016).
文摘Chinese baijiu is a traditional and one of the oldest fermented liquors that consumers prefer because of its distinctive sensory profile.The process of baijiu fermentation begins with the production of Daqu,a fermentation starter made from a solid-state fermentation of grains.Daqu is a key ingredient for baijiu since the sensory characteristics of baijiu are greatly influenced by the physiochemical properties including temperature,moisture,pH,and the content of aromatic and flavor compounds as well as biological properties such as the microbial composition,stability,and diversity of Daqu.However,the Daqu microbial structure regulates the baijiu quality the most as it is responsible for the extent of saccharification,alcohol fermentation,and flavor generation during the baijiu-making process.Thereby,several biotechnological approaches are used to improve the microbial community structure of Daqu to ultimately enhance the baijiu quality.Some of the most common and effective approaches including fortification,bioaugmentation,microbial consortia development,and omics techniques are reviewed in this paper to provide insights into the current state of knowledge in this area,including the implications of modified Daqu and its impact on baijiu quality.
文摘Probiotics are beneficial microorganisms that enhance human health by improving intestinal microbial balance.It helps in improving digestive health,enhances immunity,and improves psychiatric health,cardiac health and weight management.The present study explores the potential of using probiotic microorganisms from lotus(Nelumbo nucifera)and colocasia(Colocasia esculenta)leaves as sources for starter culture bacteria for curd preparation.Four types of curd were developed:cow’s milk with colocasia leaf starter culture(MC),cow’s milk with lotus leaf starter culture(ML),red sorghum and cow’s milk mixture with colocasia leaf starter(MRC),and red sorghum and cow’s milk mixture with lotus leaf starter(MRL).Metagenomic analysis showed that MC curd contained Acetobacter sp.,(51%),Lactococcus sp.,(26%),and Leuconostoc sp.,(18%),while ML curd had Lac-tococcus sp.,(67%),Leuconostoc sp.(20%),and Lactobacillus sp.,(10%).Physicochemical study of MRC and MRL showed 2.94±0.84%and 2.84±0.14%of carbohydrate content,respectively.The analysis of MRC and MRL showed a significant increase in the color parameter“a^(*)”probably due to the presence of anthocyanin in red sorghum milk.The MRC and MRL showed higher antioxidant and anti-inflammatory activities.The MRL curd showed the highest glucose uptake and cytotoxicity in the L6 cell line and also demonstrated potentα-amylase inhibition(IC_(50)=2.383±0.286μg/ml)compared to MRC(IC_(50)=13.02±0.112μg/ml).Thus,in-vitro anti-diabetic activity of red sorghum-fortified curds was found superior to MC and ML curds.This study suggests that red sorghum fortification enhances curd quality and provides notable health benefits.
基金the Culinary Laboratory,Faculty of Public Health,Hasanuddin University.
文摘Background and Objectives:Stunting is a global health challenge,especially in developing countries like Indonesia,where its prevalence reached 21.6%in 2022.This condition stems from malnutrition,recurrent infections,and inadequate care during the first 1,000 days of life.Maternal nutrition is critical for fetal growth,as deficiencies can lead to low birth weight and short birth length,increasing the risk of stunting.This study evaluates the potential of fortified tempeh as a nutritional intervention to improve birth outcomes.Methods and Study Design:A quasi-experimental study with a quantitative approach was conducted to compare the effects of regular and fortified tempeh on BW and BL among pregnant women in Kuningan Regency.
