Background Insect meals have been identified as innovative and sustainable feedstuffs that could be used in ruminant nutrition.However,current research on the effects that their processing may have on rumen digestibil...Background Insect meals have been identified as innovative and sustainable feedstuffs that could be used in ruminant nutrition.However,current research on the effects that their processing may have on rumen digestibility and fatty acid(FA)biohydrogenation is scant.This trial aims to investigate the effects(i)of drying temperature of fullfat Hermetia illucens(HI)and Tenebrio molitor(TM)meals,and(ii)of residual ether extract(EE)content of defatted HI and TM meals,on their fermentation characteristics and FA of rumen digesta after 24-h in vitro rumen incubation.Methods The tested full-fat meals included four HI and four TM meals obtained applying drying temperatures ranging from 30℃ to 70℃,while the tested defatted meals consisted of five HI and two TM meals containing a residual EE content ranging from 4.7 to 19.7 g EE/100 g dry matter(DM).The applied statistical models(GLM ANOVA)tested the effects of insect species,drying temperature(full-fat meals)or EE content(defatted meals),and their interaction.Results Drying temperature had minor effects on in vitro ruminal digestibility and FA profile of rumen digesta.Irrespective of insect species,increasing the drying temperature led to a reduction of in vitro degradation of proteins from insect meals,as outlined by the significant decrease in ammonia production(-0.009 mmol/g DM and-0.126 g/100 g total N for each additional 1℃).Irrespective of insect species,defatting increased total gas,volatile fatty acids(VFA)and CH_(4) productions,and the proportions of total saturated and branched-chain FA in rumen digesta(+0.038 mmol/g DM,+0.063 mmol/g DM,+12.9μmol/g DM,+0.18 g/100 g FA,and+0.19 g/100 g FA for each reduced 1 g EE/100 g DM,respectively),and reduced the proportion of total PUFA(-0.12 g/100 g FA).Conclusions The applied drying temperatures of full-fat insect meals are too low to exert impactful effects on rumen digestibility and FA biohydrogenation.Fat lowered fermentation activity,probably because of an inhibitory effect on rumen microbiota.The increased ruminal digestibility of defatted insect meals suggests that they can be more suitable to be used in ruminant nutrition than full-fat ones.展开更多
In order to simplify the extraction process of tea saponin and improve its extraction rate,tea seed meals was taken as materials to explore effects of ^(60)Coγ-irradiation and H_(2)O_(2) on the extraction rate of tea...In order to simplify the extraction process of tea saponin and improve its extraction rate,tea seed meals was taken as materials to explore effects of ^(60)Coγ-irradiation and H_(2)O_(2) on the extraction rate of tea saponin.The results showed that the optimal crude extract condition of tea saponin was 6%H_(2)O_(2) and an irradiation dose of 5 kGy,the extraction rate was 46.4%.However,when the irradiation dose and the H_(2)O_(2) concentration continued to increase,the extraction rate of tea saponin decreased.After flocculate extraction,the tea saponin content increased from 40.80%to 48.32%.Foaming property test results showed that the higher the tea saponin content in the solution was,the higher the foaming height will be,and the foam had a certain stability.This work provided a new method for the extraction of natural products,usingγ-ray irradiation and H_(2)O_(2) pretreatment to improve the extraction rate,and this was of great significance for industrial extraction.展开更多
Breakfast is considered an important meal for daily appetite control. We examined the effect of high-protein breakfasts on within-day appetite sensations and subsequent ad libitum intake, in men and women. Twenty subj...Breakfast is considered an important meal for daily appetite control. We examined the effect of high-protein breakfasts on within-day appetite sensations and subsequent ad libitum intake, in men and women. Twenty subjects attended on 4 occasions, to consume in a randomised order high-protein (30% energy) breakfast meals, as, 1) maintenance (MTD) fed to energy requirements (2.67 MJ), 2) a weight-loss (WL) bacon-based meal breakfast (WL-B, 2.13 MJ), 3) a WL-chicken salad (WL-CS, 2.13 MJ) and 4) a WL-smoothie (WL-S, 2.08 MJ). The 3 HP-WL breakfasts elicited differences in hunger (p = 0.007), fullness (p = 0.029), desire to eat (p = 0.006) and prospective consumption (p = 0.020). The WL-B meal reduced hunger (p = 0.002) and enhanced fullness (p = 0.02), compared with the two other WL breakfasts. Although these differences were not reflected in ad libitum energy intake later in the day, a HP breakfast can modify morning satiety, which is important during dieting.展开更多
The aim of the present study is to assess the efficacy of the methods used in a HACCP system by measuring the Total Viable Count (TVC) and Coliforms, after cleaning and disinfecting the surfaces used and also by monit...The aim of the present study is to assess the efficacy of the methods used in a HACCP system by measuring the Total Viable Count (TVC) and Coliforms, after cleaning and disinfecting the surfaces used and also by monitoring TVC and enterobacteriaceae of hot and cold meals. In order to evaluate the appropriateness of the surfaces used, samples were obtained from kitchens of 37 Greek hotels/resorts, all of which operated a documented HACCP safety management scheme, while the samples of hot and cold meals were selected from the menu of a catering unit and collected from the actual point of hot and cold dishes banquette at the start time (time 0) and after 4 hours. The developed colonies were counted. The results showed that only 13.5% of the hotels presented surfaces without any TVC or coliforms and 86.5% of the hotels had surfaces with TVC or coliforms or both above the limits. However, 75.8% of the total surfaces examined were acceptable for TVC and 81.9% of the surfaces examined were coliforms. Our microbiological monitoring of food showed that the TVC content of hot meal samples after 4 hours of display (above 60℃) was not significantly different from the TVC content of the aforementioned samples at time 0, while in cold meals TVC and enterobacteriaceae content had significantly risen after 4 hours of display (below 5℃).Conclusively, insufficient application of disinfection and ineffective surface and equipment cleaning programs were found. Additionally, cold meals are more vulnerable than hot meals in developing TVC and enterobacteriaceae.展开更多
Food safety is a fundamental requirement in mass catering, as large numbers of meals are served each day to potentially vulnerable consumers, such as children. Food Business Operators implement plans for the microbiol...Food safety is a fundamental requirement in mass catering, as large numbers of meals are served each day to potentially vulnerable consumers, such as children. Food Business Operators implement plans for the microbiological monitoring of the meals prepared and served in the catering sector, and for the swab-sampling of surfaces. From January 2018 to June 2019, our laboratory analyzed both food and swab samples from four catering facilities. Considering the EFSA 2018 data, we specifically focused on samples analyzed for Bacillus cereus. Our data substantially showed episodic contamination due to a piece of equipment that is not usually subjected to microbiological control, thus suggesting that every aspect should be scrutinized in order to identify critical points. While Bacillus cereus is widespread in nature and common in soil, it is adapted for growth in the intestinal tracts of insects and mammals. It is often present in a variety of foods, and may cause an emetic or a diarrheal type of food-associated illness. B. cereus produces several toxins. Multiplex PCR enables seven toxin genes to be detected (hblC, hblD, hblA, nheA, nheB, nheC and cytK).展开更多
Background: Food safety is an integral part of food security. It refers to the protection of the food supply against risks of microbial, chemical and physical origin at every stage of the food chain. The study aimed t...Background: Food safety is an integral part of food security. It refers to the protection of the food supply against risks of microbial, chemical and physical origin at every stage of the food chain. The study aimed to investigate the sanitary quality of meals served in the canteens and vicinity of the Lagoon Mother and Child University Hospital Centre (CHU-MEL) and National Hospital and University Centre Hubert Koutoukou Maga (CNHU-HKM) of Cotonou. Methods: It was a cross-sectional with a data collection period from 16 March to 22 April 2021. There were 32 vendors surveyed and 40 meals sampled for microbiological examination. We collected data on the vendors’ socio-demographic characteristics, working environment, health status, knowledge and food hygiene practices. Results: About 83% of the meals contained pathogenic microorganisms. All meals had a temperature from 4°C to 60°C called the “danger zone”. The level of knowledge about food hygiene was low in 65.7% of the vendors. About 47% had poor personal and clothing hygiene, food storage and service practices. Conclusion: These results show that the meals sold in the CHU-MEL and CNHU-HKM could present a health risk for the consumer. There is a need for improvement of the sanitary quality of the meals delivered in the canteens and vicinity of these hospitals.展开更多
Objective: The aim of the present study was to evaluate salt levels in popular hot takeaway meals in three large China cities, and to compare the difference in sodium content in different types of takeaway meals. Meth...Objective: The aim of the present study was to evaluate salt levels in popular hot takeaway meals in three large China cities, and to compare the difference in sodium content in different types of takeaway meals. Methods: We randomly collected a total of 4450 samples of 7 different types of takeaway meals, which were the most consumed by local residents from takeaway platforms. The main ingredients, auxiliary ingredients, as well as the weight used in takeaway meals were collected. The sodium content in takeaway meals was obtained by calculation. Results: Obtained results show that the sodium content in three large China cities is alarmingly high. Comparing medians (interquartile range) of takeaway meals from different cities, Beijing contained the highest sodium content per portion (1371.3 mg (890.3 - 2137.4)), followed by Hangzhou (1348.45 mg (694.25 - 1541.62)) and Shanghai (340.1 (259.75 - 942.25)). In addition, the sodium content between pasta and porridge, Chinese meals, and western meals show significant differences (p 0.05). Compared with Chinese Dietary Reference Intakes, the average sodium content exceeded dietary recommendations for one takeaway meal. The sodium content differed among takeaway meals prepared with various cooking methods and meats. Conclusion: Notable differences are detected in takeaway meals’ sodium content between several large cities in China. To meet China’s target salt intake, consumers in these cities are highly recommended to reduce sodium content in their everyday meals.展开更多
The estimation of glycemic index(GI) of rice-based mixed meal either by using predicted GI(GI_(pred)) or adjusted GI(GI_(adj)) formula is unclear.This study aimed to determine the glycemic response of rice in rice alo...The estimation of glycemic index(GI) of rice-based mixed meal either by using predicted GI(GI_(pred)) or adjusted GI(GI_(adj)) formula is unclear.This study aimed to determine the glycemic response of rice in rice alone or mixed meals and to identify the appropriate formula for estimating the GI of rice-based mixed meals.The glycemic responses produced by the rice alone(red rice,fragrant white rice or parboiled rice) and the rice-based mixed meals(fried red rice,fried fragrant white rice or fried parboiled rice) which provided 25 g available carbohydrate were assessed in 11 healthy individuals.To determine the measured GI(GImeasured) of rice alone and rice-based mixed meals,participants underwent three repeated tests of a reference food(Glucolin~?).Tests were performed in random order on nine separate visits after an overnight fasting for at least 8 h.Capillary glucose at baseline(0 min),15,30,45,60,90 and 120 min from starting the meals was assessed and used to determine the incremental area under the curve(iAUC_(120)).The agreement between GImeasured and the estimation formulae(GI_(pred) or GI_(adj)) were determined using Bland-Altman analysis.The iAUC_(120) after consuming rice alone was significantly higher than the rice-based mixed meals except for fried fragrant rice,which was comparable to the rice alone(P > 0.05).The GI_(measured) values of rice were categorized as medium(61 for parboiled rice,67 for fragrant white rice,and 68 for red rice).GI_(pred)(r = 0.40,P < 0.01) and GI_(adj)(r = 0.41,P < 0.01) were significantly correlated with iAUC_(120).The agreement between GI_(measured) and GI_(adj) is apparent suggesting the usefulness of GI_(adj) in estimating meal GI of rice-based mixed meals.展开更多
This study aimed in the identification and quantification of phenolic compounds in different four varieties of rapeseeds (Brassica napus L.) using LC-MS and HPLC. LC-MS analysis guided to identify 12 phenolic compound...This study aimed in the identification and quantification of phenolic compounds in different four varieties of rapeseeds (Brassica napus L.) using LC-MS and HPLC. LC-MS analysis guided to identify 12 phenolic compounds including sinapine, sinapine(4-O-8')guaiacyl, feruloyl choline(4-O-8') guaiacyl, kaempferol-3-O-sinapoyl-sophoroside-7-O-glucoside, kaempferol-3-O-β-sophoroside, cyclic spermidine-alkaloid, feruloyl choline(5-8')guaiacyl, kaempferol-sinapoyl-trihexoside,1,2-di- O-sinapoyl-gentiobiose, 1,2-di-O-sinapoyl-glucose, feruloyl choline(4-O-8')guaiacyl-di-sinapoyl, and sinapine(4-O-8')guaiacyl-di-sinapoyl, respectively. Total phenolic compounds in rapeseed meals were ranged from 38.50 (2012 “Sunmang”) to 63.95 mg/g dry weight (DW) (2014 Jeju local cultivar). Main phenolic compositions were cyclic spermidine-alkaloid, kaempferol, feruloyl choline, and sinapine. Sinapine was predominant compound among all the samples ranged from 29.74 to 52.24 mg/g DW (mean 79% of total phenolic contents). This study provided the information for the variation of phenolic compounds between the varieties of rapeseeds and the cultivation periods. Furthermore, this information can be developed for bio-energy industry as a reducer of the cost of the bio-energy products.展开更多
Background:Protein meals,Concentrate and Isolates are widely use as bioactive ingredients in functional food.In this study,the effect of toasting of Aduwa(Balanites aegyptiaca)seed on the phytochemicals,Anti nutrient,...Background:Protein meals,Concentrate and Isolates are widely use as bioactive ingredients in functional food.In this study,the effect of toasting of Aduwa(Balanites aegyptiaca)seed on the phytochemicals,Anti nutrient,in vitro protein digestibility and functional properties of Aduwa Protein Meals,Protein Concentrate and Isolate were investigated.Methods:Aduwa seeds toasted at 70°C to make Aduwa protein meal(APM)yield extensive resolved biomaterials.The meal were resolved into DAPM,APC and API.Results:Phytochemicals analysis revealed reduction as APM sample is being resolved to protein concentrate and isolate.Similar trend was also observed in Anti-nutrients content significant reduction as material meal are resolved into protein concentrate and isolate.The in-vitro protein digestibility showed that APM(59.81%)and API(76.41%)had high percentage protein digestibility.Functional properties declined as meals materials were been resolved into protein concentrate and isolate.Swelling capacity revealed that resolved and unresolved samples leached biomolecules.Conclusion:The results obtained showed nutritional potential,and safety of biomaterials from Aduwa meals,an alternative food ingredient for protein supplementation.展开更多
The study was designed to determine the growth response of African catfish (Clarias gariepinus) juveniles on diets with two vegetable-carried blood meals (brewers’ dried grains with blood meal (BB) and rumen contents...The study was designed to determine the growth response of African catfish (Clarias gariepinus) juveniles on diets with two vegetable-carried blood meals (brewers’ dried grains with blood meal (BB) and rumen contents with blood meal (RB)) as protein sources and alternatives to imported commercial fish feed (CatCo?). Diets, with BB and RB included at 10%, formulated to supply 45% crude protein and 4,300 Kcal digestible energy/kg in similarity with CatCo?, were used in a 49-day trial in plastic tanks (L × B × H: 53 cm × 37 cm × 29 cm;capacity 50 liters). Juveniles were evaluated in terms of mean final body weight (MFBW), mean weight gain (MWG), average daily gain (ADG), specific growth rate (SGR), average daily feed intake (ADFI), feed conversion ratio (FCR), protein efficiency ratio (PER), feed cost/g gain (FCGA), and mortality (as % survival). CatCo? was superior (P ? was similar (P < 0.05) to BB in PER but inferior in FCGA (0.46 vs. 0.36 Naira/g gain;1 US$ = N150). RB was similar (P < 0.05) to BB in PER but least economical in FCGA (0.51 Naira/g gain). The study demonstrated the potential of vegetable-carried blood meals from brewers’ dried grains and dewatered rumen contents as alternatives for use as feed for African catfish especially juveniles.展开更多
Sodium ingestion in regular diet exceeds individuals’ physiological needs, and it is etiologically related to various diseases. Studies estimate that the worldwide average individual intake of sodium reaches almost d...Sodium ingestion in regular diet exceeds individuals’ physiological needs, and it is etiologically related to various diseases. Studies estimate that the worldwide average individual intake of sodium reaches almost double the maximum limit of ingestion for the day only in the main meals: lunch and dinner. Culturally, sodium is highly used in meals to enhance the flavor of preparations. Then, the purposes of this research are to evaluate sodium use in meals prepared in Popular Brazilian Restaurants and to suggest the distribution of sodium for each kind of preparation of major meals. This is an exploratory cross-sectional research based on direct documentation subdivided in six steps: determination of samples of foodservices and menus;development of the technical preparation files offered in the menus;determination of the weight of average portions offered;determination of the average amount of sodium in the portions offered;estimation of sodium distribution regarding two parameters;and determination of the sodium distribution among preparations of major meals by the two proposed parameters. For results’ analysis, portions were calculated as well as the mean contribution of the preparation in the plate weight in percentage and the mean sodium contribution. Standard deviation is also presented. We verified through the study the possibility of using the distribution of sodium by two parameters: the first one considers the ratio of components’ weight in the menu in relation to the total weight of the meal;the second one considers the distribution of sodium in preparations in relation to the total amount of sodium in the meal. We expect the results of this research to improve menu planning in restaurants as to fulfill the actual clients’ needs in order to prevent diseases.展开更多
After thousands of cases of graft were uncovered among school meal providers,oversight must be enhanced along every link in the system,say experts and authorities.
BACKGROUND Routine assessment of solid gastric emptying is challenging due to the prolonged test duration and complex meal preparation.Replacing solid test meals with easily prepared,commercially available semisolid m...BACKGROUND Routine assessment of solid gastric emptying is challenging due to the prolonged test duration and complex meal preparation.Replacing solid test meals with easily prepared,commercially available semisolid meals and shortening the test duration can significantly enhance the feasibility and practicality of gastric emptying evaluations.AIM To compare the gastric emptying and antral motility of solid vs semi-solid meals of similar volume and nutritional consistency,and to assess the feasibility of meal substitution and reduction in test duration during the solid gastric emptying assessment.METHODS Thirty healthy volunteers(17 males,age:29.4±6.0 years,body mass index:23.4±2.94 and 13 females,age:37.2±11.9 years,body mass index:22.9±4.34)underwent gastric emptying by real-time ultrasonography after a solid meal and a comparable commercially prepared semi-solid meal(each meal,total calorie 350 kcal,carbohydrates 60%,fat 30%and proteins 10%),on separate dates 1 week apart.The gastric antral area was measured at 5 minutes,15 minutes,30 minutes,45 minutes,60 minutes,90 minutes,120 minutes,150 minutes,180 minutes,210 minutes,and 240 minutes post-ingestion using a previously validated technique and compared between meals.RESULTS Mean and median antral areas,gastric emptying rates,gastric residual ratios,and motility index at each time point were almost similar between meals for up to 3 hours.At the end of 4 hours,the mean emptied percentage of the semisolid meal and solid meal was 81.1%and 70.6%,respectively.The emptying rate of the semisolid meal at 90 minutes significantly correlated with that of 240 minutes.There was no correlation between the solid meal emptying rates at 90 minutes and 240 minutes.CONCLUSION Gastric emptying,residual antral cross-sectional area and antral motility of a semisolid meal are almost similar to that of a solid meal of the same nutritional value until three hours post-ingestion.A semisolid test meal can effectively substitute a solid test meal during ultrasound assessment of gastric emptying,without compromising the validity of the results.Additionally,the ease of preparation and administration of semisolid meals enhances the overall feasibility of gastric emptying assessments.展开更多
Pumpkin was used as vegetables.They are used popularly in the meals or making drinks because pumpkin contains vitamins,fiber,mineral,protein,glucose and lipid.Besides,pumpkin is not only nourishing,but also is preciou...Pumpkin was used as vegetables.They are used popularly in the meals or making drinks because pumpkin contains vitamins,fiber,mineral,protein,glucose and lipid.Besides,pumpkin is not only nourishing,but also is precious drugs to cure diseases.In this article,we analyzed some ingredients including heavy metals and NO3-in soil,water and pumpkin samples from households in Loc Thanh Village,Bao Lam District,Lam Dong Province(pumpkin of households grown by using chemical fertilizers and pesticides).These samples showed that some heavy metals such as Cu(Copper),Pb(Plumb),Cd(Cadmium)and As(Arsen)exceeded the allowable limits.However,the pumpkin samples that we grew by using organic fertilizers showed a significant reduction in heavy metal content,within the safety limit according to Vietnamese standards.Thus,the using organic farming methods has resulted in better quality products than using chemical fertilizers and pesticides.展开更多
Soybean meal(SBM)prepared by soybean crushing is the most popular protein source in the poultry and livestock industries(Cai et al.,2015)due to its economic manufacture,high protein content,and good nutritional value....Soybean meal(SBM)prepared by soybean crushing is the most popular protein source in the poultry and livestock industries(Cai et al.,2015)due to its economic manufacture,high protein content,and good nutritional value.Despite these benefits,SBM contains various antigen proteins such as glycinin andβ-conglycinin,which account for approximately 70%of the total proteins of the SBM and reduce digestibility and damage intestinal function(Peng et al.,2018).展开更多
The Shenzhou‑18 crew,consisting of three taikonauts,returned to Earth safely in the early hours of November 4,2024,after completing a six‑month space station mission.Their first meal on Earth after half a year became ...The Shenzhou‑18 crew,consisting of three taikonauts,returned to Earth safely in the early hours of November 4,2024,after completing a six‑month space station mission.Their first meal on Earth after half a year became a hot topic immediately.The well‑established Chinese tradition embodied by the saying“dumplings before departure,noodles upon return”means that a steaming bowl of noodles was a must‑have for their first meal back.Additionally,specific fruits were included in their first meal for symbolic purposes:cherry tomatoes,representing prosperity;Hami melons,symbolizing sweetness;and grapes,which signify harmony and unity.Meanwhile,all three taikonauts coincidentally ordered a serving of steamed egg custard.展开更多
This study examined the effect of dietary serine(Ser)on egg white quality,ovomucin content of laying hens fed low-gossypol cottonseed meal(LCSM)-based diet and sought to explore the regulatory mechanism underlying the...This study examined the effect of dietary serine(Ser)on egg white quality,ovomucin content of laying hens fed low-gossypol cottonseed meal(LCSM)-based diet and sought to explore the regulatory mechanism underlying the effects.A total of 288 Hy-Line Brown layers were randomly assigned into 3 treatments and respectively offered soybean meal(SBM)-based diet,LCSM-based diet,and LCSM-based diet supplemented with 0.435%L-Ser.Dietary Ser supplementation reversed the decrease in quality indices of albumen,including the proportion of thick albumen(P<0.05),thick-to-thin ratio(P<0.05),albumen height(P<0.05),Haugh unit(P<0.05),and apparent viscosity that were caused by LCSM intake.Also,dietary Ser supplementation mitigated the LCSM-induced reduction in ovomucin content of the albumen(P<0.05).FT-IR analysis of ovomucin revealed differences in second derivative spectra at 1,200-800 cm^(-1) between birds received SBM-and LCSM-based diets,meanwhile,the α-helix of ovomucin was decreased by LCSM but increased by Ser addition(P<0.05).Furthermore,Ser addition up-regulated the mRNA expression of β-ovomucin in magnum mucosa at 2 and 7.5 h post-oviposition(P<0.05).Ser mitigated the LCSMinduced impairment of magnum epithelium,increased goblet cell counts(P<0.05),and up-regulated the expression of occludin,mucin 2,and the relevant glycosyltransferases for O-glycosylation in magnum mucosa(P<0.05).Conclusively,the alleviating effect of Ser on declining albumen quality due to dietary LCSM,could be explained by the efficacy of Ser in regulating ovomucin synthesis.This regulation occurred at the levels of transcription and posttranscriptional O-glycosylation modification ofβ-ovomucin,while positive effect on magnum morphology and barrier function could also in part account for the ovomucin content.This would provide a promising research direction on the adoption of nutritional interventions for manipulation of egg white quality from perspectives of albumen protein synthesis.展开更多
Imagine a cold morning in Hanoi,where the steam from a bowl of Vietnamese Pho rises,inviting you in for a warm meal.Pho is more than just a soup;it's a hug in a bowl,full of life and tradition.This tasty dish star...Imagine a cold morning in Hanoi,where the steam from a bowl of Vietnamese Pho rises,inviting you in for a warm meal.Pho is more than just a soup;it's a hug in a bowl,full of life and tradition.This tasty dish started in the north of Vietnam and has spread all over the world.It's made with a tasty broth(肉汤)that takes hours to cook.展开更多
基金partially granted by the Hi-Ga project,which is part of the programme of the Green ERA-Hub that has received funding from the European Union’s Horizon Europe research and innovation programme under Grant Agreement No.101056828self-financed by the DINAMIC team of the UMR Herbivores(INRAE,VetAgro Sup,Saint-Genès-Champanelle,France)。
文摘Background Insect meals have been identified as innovative and sustainable feedstuffs that could be used in ruminant nutrition.However,current research on the effects that their processing may have on rumen digestibility and fatty acid(FA)biohydrogenation is scant.This trial aims to investigate the effects(i)of drying temperature of fullfat Hermetia illucens(HI)and Tenebrio molitor(TM)meals,and(ii)of residual ether extract(EE)content of defatted HI and TM meals,on their fermentation characteristics and FA of rumen digesta after 24-h in vitro rumen incubation.Methods The tested full-fat meals included four HI and four TM meals obtained applying drying temperatures ranging from 30℃ to 70℃,while the tested defatted meals consisted of five HI and two TM meals containing a residual EE content ranging from 4.7 to 19.7 g EE/100 g dry matter(DM).The applied statistical models(GLM ANOVA)tested the effects of insect species,drying temperature(full-fat meals)or EE content(defatted meals),and their interaction.Results Drying temperature had minor effects on in vitro ruminal digestibility and FA profile of rumen digesta.Irrespective of insect species,increasing the drying temperature led to a reduction of in vitro degradation of proteins from insect meals,as outlined by the significant decrease in ammonia production(-0.009 mmol/g DM and-0.126 g/100 g total N for each additional 1℃).Irrespective of insect species,defatting increased total gas,volatile fatty acids(VFA)and CH_(4) productions,and the proportions of total saturated and branched-chain FA in rumen digesta(+0.038 mmol/g DM,+0.063 mmol/g DM,+12.9μmol/g DM,+0.18 g/100 g FA,and+0.19 g/100 g FA for each reduced 1 g EE/100 g DM,respectively),and reduced the proportion of total PUFA(-0.12 g/100 g FA).Conclusions The applied drying temperatures of full-fat insect meals are too low to exert impactful effects on rumen digestibility and FA biohydrogenation.Fat lowered fermentation activity,probably because of an inhibitory effect on rumen microbiota.The increased ruminal digestibility of defatted insect meals suggests that they can be more suitable to be used in ruminant nutrition than full-fat ones.
文摘In order to simplify the extraction process of tea saponin and improve its extraction rate,tea seed meals was taken as materials to explore effects of ^(60)Coγ-irradiation and H_(2)O_(2) on the extraction rate of tea saponin.The results showed that the optimal crude extract condition of tea saponin was 6%H_(2)O_(2) and an irradiation dose of 5 kGy,the extraction rate was 46.4%.However,when the irradiation dose and the H_(2)O_(2) concentration continued to increase,the extraction rate of tea saponin decreased.After flocculate extraction,the tea saponin content increased from 40.80%to 48.32%.Foaming property test results showed that the higher the tea saponin content in the solution was,the higher the foaming height will be,and the foam had a certain stability.This work provided a new method for the extraction of natural products,usingγ-ray irradiation and H_(2)O_(2) pretreatment to improve the extraction rate,and this was of great significance for industrial extraction.
文摘Breakfast is considered an important meal for daily appetite control. We examined the effect of high-protein breakfasts on within-day appetite sensations and subsequent ad libitum intake, in men and women. Twenty subjects attended on 4 occasions, to consume in a randomised order high-protein (30% energy) breakfast meals, as, 1) maintenance (MTD) fed to energy requirements (2.67 MJ), 2) a weight-loss (WL) bacon-based meal breakfast (WL-B, 2.13 MJ), 3) a WL-chicken salad (WL-CS, 2.13 MJ) and 4) a WL-smoothie (WL-S, 2.08 MJ). The 3 HP-WL breakfasts elicited differences in hunger (p = 0.007), fullness (p = 0.029), desire to eat (p = 0.006) and prospective consumption (p = 0.020). The WL-B meal reduced hunger (p = 0.002) and enhanced fullness (p = 0.02), compared with the two other WL breakfasts. Although these differences were not reflected in ad libitum energy intake later in the day, a HP breakfast can modify morning satiety, which is important during dieting.
文摘The aim of the present study is to assess the efficacy of the methods used in a HACCP system by measuring the Total Viable Count (TVC) and Coliforms, after cleaning and disinfecting the surfaces used and also by monitoring TVC and enterobacteriaceae of hot and cold meals. In order to evaluate the appropriateness of the surfaces used, samples were obtained from kitchens of 37 Greek hotels/resorts, all of which operated a documented HACCP safety management scheme, while the samples of hot and cold meals were selected from the menu of a catering unit and collected from the actual point of hot and cold dishes banquette at the start time (time 0) and after 4 hours. The developed colonies were counted. The results showed that only 13.5% of the hotels presented surfaces without any TVC or coliforms and 86.5% of the hotels had surfaces with TVC or coliforms or both above the limits. However, 75.8% of the total surfaces examined were acceptable for TVC and 81.9% of the surfaces examined were coliforms. Our microbiological monitoring of food showed that the TVC content of hot meal samples after 4 hours of display (above 60℃) was not significantly different from the TVC content of the aforementioned samples at time 0, while in cold meals TVC and enterobacteriaceae content had significantly risen after 4 hours of display (below 5℃).Conclusively, insufficient application of disinfection and ineffective surface and equipment cleaning programs were found. Additionally, cold meals are more vulnerable than hot meals in developing TVC and enterobacteriaceae.
文摘Food safety is a fundamental requirement in mass catering, as large numbers of meals are served each day to potentially vulnerable consumers, such as children. Food Business Operators implement plans for the microbiological monitoring of the meals prepared and served in the catering sector, and for the swab-sampling of surfaces. From January 2018 to June 2019, our laboratory analyzed both food and swab samples from four catering facilities. Considering the EFSA 2018 data, we specifically focused on samples analyzed for Bacillus cereus. Our data substantially showed episodic contamination due to a piece of equipment that is not usually subjected to microbiological control, thus suggesting that every aspect should be scrutinized in order to identify critical points. While Bacillus cereus is widespread in nature and common in soil, it is adapted for growth in the intestinal tracts of insects and mammals. It is often present in a variety of foods, and may cause an emetic or a diarrheal type of food-associated illness. B. cereus produces several toxins. Multiplex PCR enables seven toxin genes to be detected (hblC, hblD, hblA, nheA, nheB, nheC and cytK).
文摘Background: Food safety is an integral part of food security. It refers to the protection of the food supply against risks of microbial, chemical and physical origin at every stage of the food chain. The study aimed to investigate the sanitary quality of meals served in the canteens and vicinity of the Lagoon Mother and Child University Hospital Centre (CHU-MEL) and National Hospital and University Centre Hubert Koutoukou Maga (CNHU-HKM) of Cotonou. Methods: It was a cross-sectional with a data collection period from 16 March to 22 April 2021. There were 32 vendors surveyed and 40 meals sampled for microbiological examination. We collected data on the vendors’ socio-demographic characteristics, working environment, health status, knowledge and food hygiene practices. Results: About 83% of the meals contained pathogenic microorganisms. All meals had a temperature from 4°C to 60°C called the “danger zone”. The level of knowledge about food hygiene was low in 65.7% of the vendors. About 47% had poor personal and clothing hygiene, food storage and service practices. Conclusion: These results show that the meals sold in the CHU-MEL and CNHU-HKM could present a health risk for the consumer. There is a need for improvement of the sanitary quality of the meals delivered in the canteens and vicinity of these hospitals.
文摘Objective: The aim of the present study was to evaluate salt levels in popular hot takeaway meals in three large China cities, and to compare the difference in sodium content in different types of takeaway meals. Methods: We randomly collected a total of 4450 samples of 7 different types of takeaway meals, which were the most consumed by local residents from takeaway platforms. The main ingredients, auxiliary ingredients, as well as the weight used in takeaway meals were collected. The sodium content in takeaway meals was obtained by calculation. Results: Obtained results show that the sodium content in three large China cities is alarmingly high. Comparing medians (interquartile range) of takeaway meals from different cities, Beijing contained the highest sodium content per portion (1371.3 mg (890.3 - 2137.4)), followed by Hangzhou (1348.45 mg (694.25 - 1541.62)) and Shanghai (340.1 (259.75 - 942.25)). In addition, the sodium content between pasta and porridge, Chinese meals, and western meals show significant differences (p 0.05). Compared with Chinese Dietary Reference Intakes, the average sodium content exceeded dietary recommendations for one takeaway meal. The sodium content differed among takeaway meals prepared with various cooking methods and meats. Conclusion: Notable differences are detected in takeaway meals’ sodium content between several large cities in China. To meet China’s target salt intake, consumers in these cities are highly recommended to reduce sodium content in their everyday meals.
基金funded by Ministry of Higher Education(Fundamental Research Grant Scheme(FRGS 5524213)Universiti Putra Malaysia
文摘The estimation of glycemic index(GI) of rice-based mixed meal either by using predicted GI(GI_(pred)) or adjusted GI(GI_(adj)) formula is unclear.This study aimed to determine the glycemic response of rice in rice alone or mixed meals and to identify the appropriate formula for estimating the GI of rice-based mixed meals.The glycemic responses produced by the rice alone(red rice,fragrant white rice or parboiled rice) and the rice-based mixed meals(fried red rice,fried fragrant white rice or fried parboiled rice) which provided 25 g available carbohydrate were assessed in 11 healthy individuals.To determine the measured GI(GImeasured) of rice alone and rice-based mixed meals,participants underwent three repeated tests of a reference food(Glucolin~?).Tests were performed in random order on nine separate visits after an overnight fasting for at least 8 h.Capillary glucose at baseline(0 min),15,30,45,60,90 and 120 min from starting the meals was assessed and used to determine the incremental area under the curve(iAUC_(120)).The agreement between GImeasured and the estimation formulae(GI_(pred) or GI_(adj)) were determined using Bland-Altman analysis.The iAUC_(120) after consuming rice alone was significantly higher than the rice-based mixed meals except for fried fragrant rice,which was comparable to the rice alone(P > 0.05).The GI_(measured) values of rice were categorized as medium(61 for parboiled rice,67 for fragrant white rice,and 68 for red rice).GI_(pred)(r = 0.40,P < 0.01) and GI_(adj)(r = 0.41,P < 0.01) were significantly correlated with iAUC_(120).The agreement between GI_(measured) and GI_(adj) is apparent suggesting the usefulness of GI_(adj) in estimating meal GI of rice-based mixed meals.
文摘This study aimed in the identification and quantification of phenolic compounds in different four varieties of rapeseeds (Brassica napus L.) using LC-MS and HPLC. LC-MS analysis guided to identify 12 phenolic compounds including sinapine, sinapine(4-O-8')guaiacyl, feruloyl choline(4-O-8') guaiacyl, kaempferol-3-O-sinapoyl-sophoroside-7-O-glucoside, kaempferol-3-O-β-sophoroside, cyclic spermidine-alkaloid, feruloyl choline(5-8')guaiacyl, kaempferol-sinapoyl-trihexoside,1,2-di- O-sinapoyl-gentiobiose, 1,2-di-O-sinapoyl-glucose, feruloyl choline(4-O-8')guaiacyl-di-sinapoyl, and sinapine(4-O-8')guaiacyl-di-sinapoyl, respectively. Total phenolic compounds in rapeseed meals were ranged from 38.50 (2012 “Sunmang”) to 63.95 mg/g dry weight (DW) (2014 Jeju local cultivar). Main phenolic compositions were cyclic spermidine-alkaloid, kaempferol, feruloyl choline, and sinapine. Sinapine was predominant compound among all the samples ranged from 29.74 to 52.24 mg/g DW (mean 79% of total phenolic contents). This study provided the information for the variation of phenolic compounds between the varieties of rapeseeds and the cultivation periods. Furthermore, this information can be developed for bio-energy industry as a reducer of the cost of the bio-energy products.
文摘Background:Protein meals,Concentrate and Isolates are widely use as bioactive ingredients in functional food.In this study,the effect of toasting of Aduwa(Balanites aegyptiaca)seed on the phytochemicals,Anti nutrient,in vitro protein digestibility and functional properties of Aduwa Protein Meals,Protein Concentrate and Isolate were investigated.Methods:Aduwa seeds toasted at 70°C to make Aduwa protein meal(APM)yield extensive resolved biomaterials.The meal were resolved into DAPM,APC and API.Results:Phytochemicals analysis revealed reduction as APM sample is being resolved to protein concentrate and isolate.Similar trend was also observed in Anti-nutrients content significant reduction as material meal are resolved into protein concentrate and isolate.The in-vitro protein digestibility showed that APM(59.81%)and API(76.41%)had high percentage protein digestibility.Functional properties declined as meals materials were been resolved into protein concentrate and isolate.Swelling capacity revealed that resolved and unresolved samples leached biomolecules.Conclusion:The results obtained showed nutritional potential,and safety of biomaterials from Aduwa meals,an alternative food ingredient for protein supplementation.
文摘The study was designed to determine the growth response of African catfish (Clarias gariepinus) juveniles on diets with two vegetable-carried blood meals (brewers’ dried grains with blood meal (BB) and rumen contents with blood meal (RB)) as protein sources and alternatives to imported commercial fish feed (CatCo?). Diets, with BB and RB included at 10%, formulated to supply 45% crude protein and 4,300 Kcal digestible energy/kg in similarity with CatCo?, were used in a 49-day trial in plastic tanks (L × B × H: 53 cm × 37 cm × 29 cm;capacity 50 liters). Juveniles were evaluated in terms of mean final body weight (MFBW), mean weight gain (MWG), average daily gain (ADG), specific growth rate (SGR), average daily feed intake (ADFI), feed conversion ratio (FCR), protein efficiency ratio (PER), feed cost/g gain (FCGA), and mortality (as % survival). CatCo? was superior (P ? was similar (P < 0.05) to BB in PER but inferior in FCGA (0.46 vs. 0.36 Naira/g gain;1 US$ = N150). RB was similar (P < 0.05) to BB in PER but least economical in FCGA (0.51 Naira/g gain). The study demonstrated the potential of vegetable-carried blood meals from brewers’ dried grains and dewatered rumen contents as alternatives for use as feed for African catfish especially juveniles.
文摘Sodium ingestion in regular diet exceeds individuals’ physiological needs, and it is etiologically related to various diseases. Studies estimate that the worldwide average individual intake of sodium reaches almost double the maximum limit of ingestion for the day only in the main meals: lunch and dinner. Culturally, sodium is highly used in meals to enhance the flavor of preparations. Then, the purposes of this research are to evaluate sodium use in meals prepared in Popular Brazilian Restaurants and to suggest the distribution of sodium for each kind of preparation of major meals. This is an exploratory cross-sectional research based on direct documentation subdivided in six steps: determination of samples of foodservices and menus;development of the technical preparation files offered in the menus;determination of the weight of average portions offered;determination of the average amount of sodium in the portions offered;estimation of sodium distribution regarding two parameters;and determination of the sodium distribution among preparations of major meals by the two proposed parameters. For results’ analysis, portions were calculated as well as the mean contribution of the preparation in the plate weight in percentage and the mean sodium contribution. Standard deviation is also presented. We verified through the study the possibility of using the distribution of sodium by two parameters: the first one considers the ratio of components’ weight in the menu in relation to the total weight of the meal;the second one considers the distribution of sodium in preparations in relation to the total amount of sodium in the meal. We expect the results of this research to improve menu planning in restaurants as to fulfill the actual clients’ needs in order to prevent diseases.
文摘After thousands of cases of graft were uncovered among school meal providers,oversight must be enhanced along every link in the system,say experts and authorities.
基金Supported by the University of Kelaniya Grant,No.RP/03/04/11/01/2011.
文摘BACKGROUND Routine assessment of solid gastric emptying is challenging due to the prolonged test duration and complex meal preparation.Replacing solid test meals with easily prepared,commercially available semisolid meals and shortening the test duration can significantly enhance the feasibility and practicality of gastric emptying evaluations.AIM To compare the gastric emptying and antral motility of solid vs semi-solid meals of similar volume and nutritional consistency,and to assess the feasibility of meal substitution and reduction in test duration during the solid gastric emptying assessment.METHODS Thirty healthy volunteers(17 males,age:29.4±6.0 years,body mass index:23.4±2.94 and 13 females,age:37.2±11.9 years,body mass index:22.9±4.34)underwent gastric emptying by real-time ultrasonography after a solid meal and a comparable commercially prepared semi-solid meal(each meal,total calorie 350 kcal,carbohydrates 60%,fat 30%and proteins 10%),on separate dates 1 week apart.The gastric antral area was measured at 5 minutes,15 minutes,30 minutes,45 minutes,60 minutes,90 minutes,120 minutes,150 minutes,180 minutes,210 minutes,and 240 minutes post-ingestion using a previously validated technique and compared between meals.RESULTS Mean and median antral areas,gastric emptying rates,gastric residual ratios,and motility index at each time point were almost similar between meals for up to 3 hours.At the end of 4 hours,the mean emptied percentage of the semisolid meal and solid meal was 81.1%and 70.6%,respectively.The emptying rate of the semisolid meal at 90 minutes significantly correlated with that of 240 minutes.There was no correlation between the solid meal emptying rates at 90 minutes and 240 minutes.CONCLUSION Gastric emptying,residual antral cross-sectional area and antral motility of a semisolid meal are almost similar to that of a solid meal of the same nutritional value until three hours post-ingestion.A semisolid test meal can effectively substitute a solid test meal during ultrasound assessment of gastric emptying,without compromising the validity of the results.Additionally,the ease of preparation and administration of semisolid meals enhances the overall feasibility of gastric emptying assessments.
文摘Pumpkin was used as vegetables.They are used popularly in the meals or making drinks because pumpkin contains vitamins,fiber,mineral,protein,glucose and lipid.Besides,pumpkin is not only nourishing,but also is precious drugs to cure diseases.In this article,we analyzed some ingredients including heavy metals and NO3-in soil,water and pumpkin samples from households in Loc Thanh Village,Bao Lam District,Lam Dong Province(pumpkin of households grown by using chemical fertilizers and pesticides).These samples showed that some heavy metals such as Cu(Copper),Pb(Plumb),Cd(Cadmium)and As(Arsen)exceeded the allowable limits.However,the pumpkin samples that we grew by using organic fertilizers showed a significant reduction in heavy metal content,within the safety limit according to Vietnamese standards.Thus,the using organic farming methods has resulted in better quality products than using chemical fertilizers and pesticides.
基金supported by the Ten-thousand Talents Plan of Zhejiang Province(No.2022R52021)the Key Research and Development Program of Zhejiang Province(No.2021C04016)the Pioneer and Leading Goose R&D Program of Zhejiang(No.2022C04020),China.
文摘Soybean meal(SBM)prepared by soybean crushing is the most popular protein source in the poultry and livestock industries(Cai et al.,2015)due to its economic manufacture,high protein content,and good nutritional value.Despite these benefits,SBM contains various antigen proteins such as glycinin andβ-conglycinin,which account for approximately 70%of the total proteins of the SBM and reduce digestibility and damage intestinal function(Peng et al.,2018).
文摘The Shenzhou‑18 crew,consisting of three taikonauts,returned to Earth safely in the early hours of November 4,2024,after completing a six‑month space station mission.Their first meal on Earth after half a year became a hot topic immediately.The well‑established Chinese tradition embodied by the saying“dumplings before departure,noodles upon return”means that a steaming bowl of noodles was a must‑have for their first meal back.Additionally,specific fruits were included in their first meal for symbolic purposes:cherry tomatoes,representing prosperity;Hami melons,symbolizing sweetness;and grapes,which signify harmony and unity.Meanwhile,all three taikonauts coincidentally ordered a serving of steamed egg custard.
基金financially supported by the National Natural Science Foundation of China(32072774)the China Postdoctoral Science Foundation(2023M733822)+2 种基金the Beijing Innovation Consortium of Agriculture Research System(BAIC04),Chinathe earmarked fund for CARS National System for Layer Production Technology,China(CARS-40)the Agricultural Science and Technology Innovation Program(ASTIP)of the Chinese Academy of Agricultural Sciences。
文摘This study examined the effect of dietary serine(Ser)on egg white quality,ovomucin content of laying hens fed low-gossypol cottonseed meal(LCSM)-based diet and sought to explore the regulatory mechanism underlying the effects.A total of 288 Hy-Line Brown layers were randomly assigned into 3 treatments and respectively offered soybean meal(SBM)-based diet,LCSM-based diet,and LCSM-based diet supplemented with 0.435%L-Ser.Dietary Ser supplementation reversed the decrease in quality indices of albumen,including the proportion of thick albumen(P<0.05),thick-to-thin ratio(P<0.05),albumen height(P<0.05),Haugh unit(P<0.05),and apparent viscosity that were caused by LCSM intake.Also,dietary Ser supplementation mitigated the LCSM-induced reduction in ovomucin content of the albumen(P<0.05).FT-IR analysis of ovomucin revealed differences in second derivative spectra at 1,200-800 cm^(-1) between birds received SBM-and LCSM-based diets,meanwhile,the α-helix of ovomucin was decreased by LCSM but increased by Ser addition(P<0.05).Furthermore,Ser addition up-regulated the mRNA expression of β-ovomucin in magnum mucosa at 2 and 7.5 h post-oviposition(P<0.05).Ser mitigated the LCSMinduced impairment of magnum epithelium,increased goblet cell counts(P<0.05),and up-regulated the expression of occludin,mucin 2,and the relevant glycosyltransferases for O-glycosylation in magnum mucosa(P<0.05).Conclusively,the alleviating effect of Ser on declining albumen quality due to dietary LCSM,could be explained by the efficacy of Ser in regulating ovomucin synthesis.This regulation occurred at the levels of transcription and posttranscriptional O-glycosylation modification ofβ-ovomucin,while positive effect on magnum morphology and barrier function could also in part account for the ovomucin content.This would provide a promising research direction on the adoption of nutritional interventions for manipulation of egg white quality from perspectives of albumen protein synthesis.
文摘Imagine a cold morning in Hanoi,where the steam from a bowl of Vietnamese Pho rises,inviting you in for a warm meal.Pho is more than just a soup;it's a hug in a bowl,full of life and tradition.This tasty dish started in the north of Vietnam and has spread all over the world.It's made with a tasty broth(肉汤)that takes hours to cook.
