North American lake cress, Rorippa aquatica (Eaton) EJ Palmer & Steyermark (Brassicaceae), is listed as an endangered or threatened species. Lake cress shows heterophyllic changes in leaf form in response to the s...North American lake cress, Rorippa aquatica (Eaton) EJ Palmer & Steyermark (Brassicaceae), is listed as an endangered or threatened species. Lake cress shows heterophyllic changes in leaf form in response to the surrounding environment. Therefore, this species has received considerable attention from ecological and morphological perspectives. However, its phylogenetic position and taxonomic status have long been a subject of debate. To analyze the phylogenetic relationship of lake cress, we investigated chloroplast DNA sequences from 17 plant species. The results of phylogenetic reconstruction performed using trnL intron, trnG (GCC)-trnM (CAU), and psbC-trnS (UGA) indicated that lake cress is a member of Rorippa. Moreover, we found that the chromosome number of lake cress is 2n = 30. This result indicated that lake cress might have originated from aneuploidy of triploid species or via intergeneric crossing. Taken together, our results suggest an affinity between lake cress and Rorippa at the molecular level, indicating that lake cress should be treated as Rorippa aquatica (Eaton) EJ Palmer & Steyermark.展开更多
Yogurt—a milk based mix fermented by lactic acid bacteria is a valuable health food for both young and old. Milk is the main ingredient of yogurt. However, most yogurts contain additional solids such as milk solids n...Yogurt—a milk based mix fermented by lactic acid bacteria is a valuable health food for both young and old. Milk is the main ingredient of yogurt. However, most yogurts contain additional solids such as milk solids nonfat to boost the nonfat milk solids. Stabilizers such as natural gums are added to improve and maintain gel firmness and consistency, while also for many people to improve appearance and mouth feel. Hydrocolloidsspecifically stabilize gel structure, increaseviscosity and either from networks with milk constituents and establish a separate gel structure. In current research, a natural local plant Iranian hydrocolloid, cress seed gum, is added to yogurt formulation and its rheological propertiesare evaluated using a rotational viscometer. Different famous rheological models have beenused to fit shear stress-shear rate data’s. The results demonstrated that cress seed gum has a good potential to be used as a stabilizer in yogurt formula.展开更多
Garden cress seed is a potential source of macro and micronutrients including essential fatty acids and amino acids as well as minerals such as iron, potassium, calcium and phosphorus. The seed also provides appreciab...Garden cress seed is a potential source of macro and micronutrients including essential fatty acids and amino acids as well as minerals such as iron, potassium, calcium and phosphorus. The seed also provides appreciable amount of health-protective bioactive compounds used to treat diabetes, hypercholesterolemia, bone fracture, asthma, constipation and some forms of cancer. Besides,, it is used to develop functional foods of therapeutic value in food manufacturing industries and traditional food preparations. Even though, it is known for its superior health benefits, provision of essential nutrients, and wider application in functional food development it is among the most underutilized crop in the world. Additionally, majority of studies conducted on garden cress seeds are mainly animal trials and hence needs to conduct studies on human. Therefore, the aim of this review paper is to provide up to date research evidence on the nutrient composition and therapeutic use of underutilized garden cress seeds and its functional food products, promising for the prevention of non-communicable and communicable diseases.展开更多
文摘North American lake cress, Rorippa aquatica (Eaton) EJ Palmer & Steyermark (Brassicaceae), is listed as an endangered or threatened species. Lake cress shows heterophyllic changes in leaf form in response to the surrounding environment. Therefore, this species has received considerable attention from ecological and morphological perspectives. However, its phylogenetic position and taxonomic status have long been a subject of debate. To analyze the phylogenetic relationship of lake cress, we investigated chloroplast DNA sequences from 17 plant species. The results of phylogenetic reconstruction performed using trnL intron, trnG (GCC)-trnM (CAU), and psbC-trnS (UGA) indicated that lake cress is a member of Rorippa. Moreover, we found that the chromosome number of lake cress is 2n = 30. This result indicated that lake cress might have originated from aneuploidy of triploid species or via intergeneric crossing. Taken together, our results suggest an affinity between lake cress and Rorippa at the molecular level, indicating that lake cress should be treated as Rorippa aquatica (Eaton) EJ Palmer & Steyermark.
文摘Yogurt—a milk based mix fermented by lactic acid bacteria is a valuable health food for both young and old. Milk is the main ingredient of yogurt. However, most yogurts contain additional solids such as milk solids nonfat to boost the nonfat milk solids. Stabilizers such as natural gums are added to improve and maintain gel firmness and consistency, while also for many people to improve appearance and mouth feel. Hydrocolloidsspecifically stabilize gel structure, increaseviscosity and either from networks with milk constituents and establish a separate gel structure. In current research, a natural local plant Iranian hydrocolloid, cress seed gum, is added to yogurt formulation and its rheological propertiesare evaluated using a rotational viscometer. Different famous rheological models have beenused to fit shear stress-shear rate data’s. The results demonstrated that cress seed gum has a good potential to be used as a stabilizer in yogurt formula.
文摘Garden cress seed is a potential source of macro and micronutrients including essential fatty acids and amino acids as well as minerals such as iron, potassium, calcium and phosphorus. The seed also provides appreciable amount of health-protective bioactive compounds used to treat diabetes, hypercholesterolemia, bone fracture, asthma, constipation and some forms of cancer. Besides,, it is used to develop functional foods of therapeutic value in food manufacturing industries and traditional food preparations. Even though, it is known for its superior health benefits, provision of essential nutrients, and wider application in functional food development it is among the most underutilized crop in the world. Additionally, majority of studies conducted on garden cress seeds are mainly animal trials and hence needs to conduct studies on human. Therefore, the aim of this review paper is to provide up to date research evidence on the nutrient composition and therapeutic use of underutilized garden cress seeds and its functional food products, promising for the prevention of non-communicable and communicable diseases.
