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
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
China has fortified its relationships with trade partners around the globe as US President Donald Trump makes new tariff threats On the sidelines of the ASE-AN Plus foreign ministers'Lumpur,Malaysia on July meetin...China has fortified its relationships with trade partners around the globe as US President Donald Trump makes new tariff threats On the sidelines of the ASE-AN Plus foreign ministers'Lumpur,Malaysia on July meetings held in Kuala 11,Chinese Foreign Minister Wang Yi met with US Secretary of State Marco Rubio.Both Wang and Rubio described their first meeting in person as"con-structive,"emphasizing the importance of managing their differences and expanding cooperation in relevant fields.展开更多
Background and Objectives:To explore the nutritional challenges and its influencing factors of adults aged 40-69 living in Chinese cities.Methods and Study Design:This cross-sectional study involved 300 subjects from ...Background and Objectives:To explore the nutritional challenges and its influencing factors of adults aged 40-69 living in Chinese cities.Methods and Study Design:This cross-sectional study involved 300 subjects from 29 cities in China.Questionnaires were used to collect demographic information,presence of chronic disease,and the use of nutritional supplements and fortified foods.24-hour food intake was recorded using the Eat-Right Assistant,a validated digital service.Results:Fiber(56.7%),calcium(66.3%)and selenium(67.0%)were the nutrients with the highest insufficient intake.The foods with the highest inadequate consumption were dairy products(91%),fruits(84.3%),tubers(76.3%),soybeans and nuts(70%),and whole grains(65%).Even though 95.7%of the study population showed medium-high level of dietary diversity,dietary imbalance was present among 99%of the subjects.Higher socioeconomic status,passive health awareness,or the use of nutritional supplements or fortified foods showed positive influence on nutrient intake and dietary quality.Conclusions:This research provided insights into the dietary intake status and its influencing factors of 300 urban residents aged 40-69.The adult population still face a challenge of inadequate nutrient intake and imbalanced diet.In addition,this study supported the feasibility of using a digital service in research.Further studies with a larger sample size are needed to confirm current findings.This will help to clarify the unmet nutritional needs of adults in China and thus help to achieve healthy aging.展开更多
This work aimed to study and compare the effect of the incorporation of agro-industrial by-products(chestnut shell,grapeseed,and pomegranate peel)into yoghurts to fortify them while assessing their potential to replac...This work aimed to study and compare the effect of the incorporation of agro-industrial by-products(chestnut shell,grapeseed,and pomegranate peel)into yoghurts to fortify them while assessing their potential to replace synthetic preservatives.From each by-product,phenolic extracts were obtained and characterized.All extracts demonstrated antioxidant and antibacterial properties,and the capacity to inhibitα-amylase.Chestnut shell extract stood out regarding antioxidant capacity,displaying values of 1128 and 972 mgT_(rolox•gextract)^(-1),for the assays with DPPH and ABTS,respectively.Ten yoghurts were produced(negative control,positive control with 0.1%of sorbic acid,two for each extract with 0.1%and 0.2%of extract,a mixture of extracts and a mixture of extracts with sorbic acid),and stored at 4℃.The incorporation of the extracts into the yoghurts maintained their physical-chemical properties and microbiological safety.The samples inhibited the growth of Escherichia coli and Staphylococcus aureus.Oxidative analysis proved that higher concentrations of extract had similar results to synthetic antioxidants.The results showed the viability to fortify yoghurts with the incorporation of by-product extracts,developing a value-added food.Furthermore,revealed the possibility of these extracts replacing synthetic preservatives and antioxidants.展开更多
This study investigated the potential health benefits and functional properties of mango peel powder(MPP)as a source of antioxidants and alpha-glucosidase inhibitors in yoghurts with probiotic bacteria.The study invol...This study investigated the potential health benefits and functional properties of mango peel powder(MPP)as a source of antioxidants and alpha-glucosidase inhibitors in yoghurts with probiotic bacteria.The study involved plain yoghurt(PY,control),yoghurt fortified with 2%mango peel powder(MY),and yoghurt fortified with 2%MPP and 1%of each probiotic culture of L.casei,L.rhamnosus,B.lactis(MPY).Bioactive potential and individual polyphenols in the products were analysed before and after in vitro gastrointestinal digestion.Results showed that both MY(0.26±0.02 mg/g GAE)and MPY(0.28±0.04 mg/g GAE)had significantly(p≤0.05)higher phenolic contents than PY(0.17±0.02 mg/g GAE).Among the 15 quantified phenolic compounds,quercetin-3-rhamnoside was highest in MPP(432.86±11.02 mg/100g dry wt.),followed by MPY(47.97±1.20)and MY(34.44±2.76 mg/100g fresh wt.).The quantities of the major individual phenolic compounds declined significantly(p<0.05)in MPP only after gastric digestion,while remained stable in MY and MPY.There were significant(p≤0.05)increments inα-glucosidase inhibition activity(6.06%and 8.47%,in MY and MPY,respectively)post intestinal digestion.The LC-ESI-QTOF-MS/MS analysis of all the sample extracts(undigested and digested)identified a total of 108 phenolic metabolites including 33 phenolic acids,42 flavonoids,11 lignans,3 alkylphenols,4 coumarins,3 tyrosols,1 stilbene,2 xanthones,4 phenolic terpene,and 3 tyrosols,2 hydroxybenzoketones,1 hydroxybenzaldehyde and 2 other phenolic metabolites.This study provides scientific evidence for the utilization of MPP fortified yoghurts as functional food products.展开更多
These two paintings depict the living environment of Hani and Yi ethnic nationalities which inhabit the Ailao Mountains in Southwest China. The paintings, while realistic, display some slightly decorative techniques. ...These two paintings depict the living environment of Hani and Yi ethnic nationalities which inhabit the Ailao Mountains in Southwest China. The paintings, while realistic, display some slightly decorative techniques. The communities live harmoniously, building terraced fields and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China has fortified its relationships with trade partners around the globe as US President Donald Trump makes new tariff threats On the sidelines of the ASE-AN Plus foreign ministers'Lumpur,Malaysia on July meetings held in Kuala 11,Chinese Foreign Minister Wang Yi met with US Secretary of State Marco Rubio.Both Wang and Rubio described their first meeting in person as"con-structive,"emphasizing the importance of managing their differences and expanding cooperation in relevant fields.
基金funded by Danone Open Science Research Center,Shanghai,China。
文摘Background and Objectives:To explore the nutritional challenges and its influencing factors of adults aged 40-69 living in Chinese cities.Methods and Study Design:This cross-sectional study involved 300 subjects from 29 cities in China.Questionnaires were used to collect demographic information,presence of chronic disease,and the use of nutritional supplements and fortified foods.24-hour food intake was recorded using the Eat-Right Assistant,a validated digital service.Results:Fiber(56.7%),calcium(66.3%)and selenium(67.0%)were the nutrients with the highest insufficient intake.The foods with the highest inadequate consumption were dairy products(91%),fruits(84.3%),tubers(76.3%),soybeans and nuts(70%),and whole grains(65%).Even though 95.7%of the study population showed medium-high level of dietary diversity,dietary imbalance was present among 99%of the subjects.Higher socioeconomic status,passive health awareness,or the use of nutritional supplements or fortified foods showed positive influence on nutrient intake and dietary quality.Conclusions:This research provided insights into the dietary intake status and its influencing factors of 300 urban residents aged 40-69.The adult population still face a challenge of inadequate nutrient intake and imbalanced diet.In addition,this study supported the feasibility of using a digital service in research.Further studies with a larger sample size are needed to confirm current findings.This will help to clarify the unmet nutritional needs of adults in China and thus help to achieve healthy aging.
基金supported by:LA/P/0045/2020(ALiCE)UIDB/00511/2020 and UIDP/00511/2020(LEPABE)funded by national funds through FCT/MCTES(PIDDAC).
文摘This work aimed to study and compare the effect of the incorporation of agro-industrial by-products(chestnut shell,grapeseed,and pomegranate peel)into yoghurts to fortify them while assessing their potential to replace synthetic preservatives.From each by-product,phenolic extracts were obtained and characterized.All extracts demonstrated antioxidant and antibacterial properties,and the capacity to inhibitα-amylase.Chestnut shell extract stood out regarding antioxidant capacity,displaying values of 1128 and 972 mgT_(rolox•gextract)^(-1),for the assays with DPPH and ABTS,respectively.Ten yoghurts were produced(negative control,positive control with 0.1%of sorbic acid,two for each extract with 0.1%and 0.2%of extract,a mixture of extracts and a mixture of extracts with sorbic acid),and stored at 4℃.The incorporation of the extracts into the yoghurts maintained their physical-chemical properties and microbiological safety.The samples inhibited the growth of Escherichia coli and Staphylococcus aureus.Oxidative analysis proved that higher concentrations of extract had similar results to synthetic antioxidants.The results showed the viability to fortify yoghurts with the incorporation of by-product extracts,developing a value-added food.Furthermore,revealed the possibility of these extracts replacing synthetic preservatives and antioxidants.
基金the financial assistance provided to H.F.Z.by the government of Pakistan.
文摘This study investigated the potential health benefits and functional properties of mango peel powder(MPP)as a source of antioxidants and alpha-glucosidase inhibitors in yoghurts with probiotic bacteria.The study involved plain yoghurt(PY,control),yoghurt fortified with 2%mango peel powder(MY),and yoghurt fortified with 2%MPP and 1%of each probiotic culture of L.casei,L.rhamnosus,B.lactis(MPY).Bioactive potential and individual polyphenols in the products were analysed before and after in vitro gastrointestinal digestion.Results showed that both MY(0.26±0.02 mg/g GAE)and MPY(0.28±0.04 mg/g GAE)had significantly(p≤0.05)higher phenolic contents than PY(0.17±0.02 mg/g GAE).Among the 15 quantified phenolic compounds,quercetin-3-rhamnoside was highest in MPP(432.86±11.02 mg/100g dry wt.),followed by MPY(47.97±1.20)and MY(34.44±2.76 mg/100g fresh wt.).The quantities of the major individual phenolic compounds declined significantly(p<0.05)in MPP only after gastric digestion,while remained stable in MY and MPY.There were significant(p≤0.05)increments inα-glucosidase inhibition activity(6.06%and 8.47%,in MY and MPY,respectively)post intestinal digestion.The LC-ESI-QTOF-MS/MS analysis of all the sample extracts(undigested and digested)identified a total of 108 phenolic metabolites including 33 phenolic acids,42 flavonoids,11 lignans,3 alkylphenols,4 coumarins,3 tyrosols,1 stilbene,2 xanthones,4 phenolic terpene,and 3 tyrosols,2 hydroxybenzoketones,1 hydroxybenzaldehyde and 2 other phenolic metabolites.This study provides scientific evidence for the utilization of MPP fortified yoghurts as functional food products.
文摘These two paintings depict the living environment of Hani and Yi ethnic nationalities which inhabit the Ailao Mountains in Southwest China. The paintings, while realistic, display some slightly decorative techniques. The communities live harmoniously, building terraced fields and
