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Diets, functional foods, and nutraceuticals as alternative therapies for inflammatory bowel disease: Present status and future trends

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World Journal of Gastroenterology 2018年第25期24卷 2673-2685页

作者： Mohammad Al Mijan Beong Ou Lim Department of Integrated Biosciences College of Biomedical & Health Science Konkuk University

Inflammatory bowel disease(IBD) is a serious health concern among western societies. The disease is also on the rise in some East Asian countries and in Australia. Health professionals and dietitians around the world are facing an unprecedented challenge to prevent and control the increasing prevalence of IBD. The current therapeutic strategy that includes drugs and biological treatments is inefficient and are associated with adverse health consequences. In this context, the use of natural products is gaining worldwide attention. In vivo studies and clinical evidence suggest that wellplanned dietary regimens with specific nutrients can alleviate gastrointestinal inflammation by modulating inflammatory cytokines, such as tumor necrosis factor α(TNF-α), interleukin 1(IL-1), IL-6, IL-1β, and IL-10. Alternatively, the avoidance of high-fat and highcarbohydrate diets is regarded as an effective tool to eliminate the causes of IBD. Many functional foods and bioactive components have received attention for showing strong therapeutic effects against IBD. Both animal and human studies suggest that bioactive functional foods can ameliorate IBD by downregulating the pro-inflammatory signaling pathways, such as nuclear factor κB, STAT1, STAT6, and pro-inflammatory cytokines, including IL-1β, IL-4, IL-6, COX-2, TNF-α, and interferon γ. Therefore, functional foods and diets have the potential to alleviate IBD by modulating the underlying pathogenic mechanisms. Future comprehensive studies are needed to corroborate the potential roles of functional foods and diets in the prevention and control of IBD.

关键词： Inflammatory bowel disease colitis diets functional foods bioactive compounds inflammatory cytokines alternative therapy

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Chronic non-communicable disease risks presented by lipid oxidation products in fried foods

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Hepatobiliary Surgery and Nutrition 2018年第4期7卷 305-312页

作者： Martin Grootveld Benita C. Percival Kerry L. Grootveld Leicester School of Pharmacy De Montfort University The Gateway Leicester UK

Toxic lipid oxidation product (LOP) generation in culinary frying oils (CFOs) during high-temperature frying practices: passage into fried foodsLOPs detectable in fried foods are both cytotoxic and genotoxic, and curr... 详细信息

关键词： passage foods fried

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Contamination of Aflatoxins in Different Kinds of foods in China

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Biomedical and Environmental Sciences 2007年第6期20卷 483-487页

作者： JUN WANG XIU-MEI LIU Institute of Nutrition and Food Safety Chinese Center for Disease Control and Prevention Beijing 100050 China

Objective To study the contamination of total aflatoxins （AFs） in different kinds of foods including corn, peanut, rice, walnut, and pine nut in six provinces and two municipalities in China. Methods A total of 283 samples of corn, peanut, rice, walnut and pine nut were randomly collected from local markets in Fujian, Guangdong, Guangxi, Hubei, Jiangsu, and Zhejiang provinces, as well as in Shanghai and Chongqing municipalities. The samples were ground to which acetonitrile/water solution was added. After filtering, the extract was transferred into a MycoSepTM purifying column and was pressed slowly. Then the purified liquid was derivatized with trifluoroacetic acid （TFA） and assayed using high performance liquid chromatography （HPLC）. Results AFs were detected in 70.27% of corn samples, with a mean level of 27.44 μg/kg and the highest level of 1098.36 μg/kg. In peanut, the AFs detection rate was 23.08%, with a mean level of 0.82 μg/kg and the highest level of 28.39 μg/kg. Very few rice samples with AFs were detected. The AFs levels were very low in walnut and pine nut. Conclusion Corn is the food most seriously contaminated with AFs in China. AFBI is the main aflatoxin which is found as a contaminant in foods.

关键词： Aflatoxins Contamination foods

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Geographic Distribution of Aspergillus Section Flavi Subspecies Isolated from Crops, foods, and Feedstuffs in Benin

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Advances in Microbiology 2023年第8期13卷 361-372页

作者： Adjovi Yann Christie Sissinto Fossou Joli Prince Mintognissè Ahehehinnou Hilarion Ulrich Mawuton Laboratory of Biochemistry and Molecular Biology ISBA Cotonou Benin Department of Nutrition and Food Sciences National University of Agriculture Ketu Benin

Mycotoxins are one of the most dangerous chemical contaminants found in staple foods. Aflatoxins, a well-known mycotoxin, are mostly dangerous for both humans and livestock, according to the International Agency Cancer for Research on Cancer. In this paper, the author aimed to establish a geographical distribution map of aflatoxins fungi producers on several food like maize, maize of popcorn, popcorm, fish, spices, cassava, mil, sorghum, peanut and voandzou from the eight (8) agroecological area in Benin. Several molds were isolated from these foods and morphologically characterized on malt extract agar. Among the fungi, 318 species isolated from four leading subspecies, A. flavus, A. parasiticus, A. nomius, and A. togoensis, belonging to the Aspergillus section Flavi, were identified. For molecular analysis, polymerase chain reaction (PCR) methods were used to amplify 1450 pb of the beta-tubulin gene, and their products were used to realize restruction fragment length polymorphisms (RFLPs) to identify genic characteristics. From this strain, three DNA fragments were identified as belonging to subspecies A. flavus, and four DNA fragments were classified as belonging to A. parasiticus. Furthermore, chemotaxonomic’s analysis was performed on all strains isolated by thin layer chromatography revealing variable levels of aflatoxin’s contamination in the samples. All feedstuffs from the eight agroecological areas in Benin were found to be contaminated by several molds, and their mycotoxins mainly comprised four types of aflatoxins: B1, B2, G1 and G2. This study revealed that the four agroecological areas in northern Benin are primarily contaminated by A. flavus and A. togoensis, producers of aflatoxins B1 and B2, whereas the four agroecological areas southern Benin are contaminated by A. parasiticus and A. nomius, producers of both sets of aflatoxins B1 and B2 and aflatoxins G1 and G2. This study can be used to protect public health from the risks associated with liver cancer.

关键词： Agroecological Area foods Aflatoxins TLC PCR

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Review of dielectric drying of foods and agricultural products

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International Journal of Agricultural and Biological Engineering 2011年第1期4卷 1-19页

作者： Yunyang Wang Yuanrui Li Shaojin Wang Li Zhang Mengxiang Gao Juming Tang College of Food Science and Engineering Northwest A&F UniversityYanglingShaanxi 712100China Department of Biological Systems Engineering Washington State University213 L.J.Smith HallPullmanWA 99164-6120USA College of Life Science Yangtze UniversityJingzhouHubei 434025China

Dielectric drying methods with microwave(MW)and radio frequency(RF)energy as emerging drying technologies have drawn much attention from both research community and industry over the past decades.When properly applied,MW and RF drying can be energy efficient and of great potential to be used for a wide range of materials.However there are few reviews that cover both MW and RF drying technologies.Such a review is timely considering the ever increasing interest of the food industry in adapting energy efficient new drying technologies.This paper attends to provide a comprehensive review on uses of MW and RF energy in drying of foods and agricultural products.It provides a brief discussion on the fundamental theory of MW and RF heating and gives a general overview of the works of the most active research groups on modeling of drying kinetic,energy control strategy and the influence of MW and RF drying conditions on quality and structural changes of the final products.Finally,it proposes possible solutions to main challenges facing the industrial adaptation of the technologies and makes suggestions on further research directions to improve the dielectric drying.

关键词： dielectric drying foods agricultural products microwave RF energy

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Clostridium difficile in ready-to-eat foods in Isfahan and Shahrekord,Iran

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Asian Pacific Journal of Tropical Biomedicine 2015年第2期5卷 128-131页

作者： Ebrahim Rahimi Zahra Sadat Afzali Zcinab Torki Baghbadorani Department of Food Hygiene College of Veterinary MedicineShahrekord BranchIslamic Azad University Department of Biology College of Basic ScienceShahrekord BranchIslamic Azad University Department of Food Science and Technology College of AgricultureShahrekord BranchIslamic Azad University

Objective:To determine the prevalence and antimicrobial resistance of Clostridium difficile(C.difficile) isolated from ready-to-eat foods of Iran.Methods:From January to August 2013,a total of 368 unpacked ieady-to-eat food samples were purchased from randomly selected supermarkets,retail stores and restaurants located in Isfahan and Shahrekord,Iran and were evaluated for the presence of C.difficile.Results:C.difficile spores were detected in 5(1.36%) of the 368 samples.The highest prevalence of C.difficile was found in fasl salad(4.29%).followed by yogurt stew(2%),and olovyeh salad(0.93%).All 140 maccaroni salad and I'alafel sandwich samples were negative for C.difficile.One of the five C.difficile isolates(20%) contained tcdA,tcdB and cdtB toxin genes and four strains(80%) contained tcdA.and tcdB toxin genes.Also,among the five C.difficile isolates,only three strains were found to be toxigenic for toxin A and/or B by ELISA.Isolates were susceptible to vancomycin and metronidazole,but variably resistant to other antimicrobial drugs.Conclusions:This study,combined with studies on other food sources,suggests that widespread contamination of food is common.

关键词： Clostridium difficile Ready-to-eat foods ELISA

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Antihypertensive effects of foods

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World Journal of Hypertension 2015年第2期5卷 53-62页

作者： Kehima Hieda Yoichi Sunagawa Yasufumi Katanasaka Koji Hasegawa Tatsuya Morimoto Division of Molecular Medicine School of Pharmaceutical SciencesUniversity of Shizuoka Shizuoka General Hospital Division of Translational Research Clinical Research Institute Kyoto Medical Center National Hospital Organization

Hypertension is one of the major risk factors for arteriosclerosis,which leads to cardiovascular disease and stroke.Several clinical trials revealed that control of the blood pressure is useful to reduce the morbidity and mortality associated with these diseases.However,the protective efficacy against these complications still remains at less than 50% even if the high blood pressure is treated by current medical drugs.Healthy diets are expected to not only prevent but also treat lifestyle-related diseases.Improvement of the dietary life,including lowsalt diets,appropriate alcohol consumption,and calorie restriction,is important for the prevention of hypertension.In addition,green tea,which has been drunk on a daily basis in Japan and China since ancient times,possesses an antihypertensive effect,and it was revealed that its components with this effect are catechins.Many studies have been performed on the antihypertensive effects of foods.Therefore,functional foods and their ingredients,reported to possess antihypertensive effects in animal experiments and human clinical trials,are summarized in this review.Blood pressure might be controlled by improvement of the daily eating habits based on evidence regarding these functional foods,and a healthy longevity can be expected.

关键词： foods Hypertension Antihypertensive effect Cardiovascular disease Renin

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An exploratory study of food safety and food handling: Examining ready-to-eat foods in independent delicatessen operations

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Advances in Bioscience and Biotechnology 2013年第3期4卷 430-436页

作者： Douglas Murray Charles Feldman Lee Lee Casey Schuckers Department of Biology and Molecular Biology Montclair State University Montclair USA Department of Health and Nutrition Sciences Montclair State University Montclair USA

The US Center for Disease Control and Prevention (CDC, 2009) reports that each year 76 million cases of foodborne illness occur with over 300,000 people hospitalized and 5000 deaths. This study, phase I of a continuing study, identifies key areas for food safety improvement. This study is designed as an exploratory evaluation of independently owned and operated delicatessen operations, using Escherichia coli and Staphylococcus aureus as indicators to assess food handling and the public’s risk for pathogenic contamination from commonly served ready-to-eat/take-away foods. The analysis consisted of a comprehensive strategy of laboratory testing of samples for pathogenic contamination, informal field observation of food handling procedures, and the examination of the most recent health inspection reports for each of the 18 operations visited. The deli turkey, cream cheese and lettuce were tested using bacteria indicator plates. The results showed widespread levels of contamination. Of the 54 samples tested for Escherichia coli, 26 showed positive results which are ~45% for E. coli contamination. Of the 54 samples tested for Staphy-lococcus aureus, 31 showed positive results which are ~57% for S. aureus contamination. One issue discovered while conducting the study was the lack of consistent uniform international standards of contamination tolerance levels. The informal field observations and health report analyses revealed widespread temperature violations and numerous instances of poor food handling. The study offers independent practitioners a strategy designed to improve their health inspections scores, food handling, and mitigation of operator liability. Independent operators traditionally do not enjoy the resources of centralized supervision and expert on-staff training;yet in aggregate they account for significant volume in both dollars and the quantity of product served. This study adds needed scrutiny to this important food niche.

关键词： Food Safety Food Handling E. coli S. aureus Public Health Ready-To-Eat foods

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Functional foods for Obesity Management

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Food and Nutrition Sciences 2014年第14期5卷 1359-1369页

作者： Rajitha Sunkara Martha Verghese Nutritional Biochemistry Laboratory Food and Animal Sciences Alabama A&M University Normal USA

Obesity is a global problem and numbers are rising at a fast pace in developing countries and it becomes a major public health concern. Economic costs associated with obesity are high and increasing as the rate of obesity. Obesity leads to its co-morbidities;namely diabetes, hypertension, cardiovascular diseases, osteoarthritis, stroke and inflammatory diseases. Changes in life-style along with modifications to the diet are important in the management of obesity. Certain dietary components and foods have the ability to induce thermogenesis and modify the trafficking of nutrients in the body. Positive effects in managing obesity by natural components, and selected foods have drawn attention due to the potential side effects of obesity drugs. The food industry has developed low-density foods to reduce energy intake. Now focus has been geared towards the development of foods that possess more than one mechanism to alter the progression of obesity. In this review, selected foods and their components with potential anti-obesity properties are discussed.

关键词： Obesity Functional foods Satiety Energy Expenditure

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Institutional foods Development Perspectives Review

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Food and Nutrition Sciences 2013年第9期4卷 873-878页

作者： Ranganathan Kumar Tamilselvan Kathiravan Ramalingam Rajamanickam Shanmugam Nadanasabapathi Food Engineering & Packaging Defence Food Research Laboratory Mysore India.

Development of food service institution has been initiated by industrialization and has grown rapidly over the last half century. Institutional Food Service includes planning, preparation, distribution and supply of foods outside home. Consumer perceptions towards institutional foods are influenced by marketing, advertising and lifestyle changes. Food service systems/catering units promote new processing methods and bulk packaging of food to conquer problems like skilled labour shortage and reduce the operation cost. This review emphasize on the evolution of food services (vending, industrial food services, school lunch, hospital etc.) and its importance. It also highlights the attributes for making institutional foods more acceptable for consumers and their role of human engineering.

关键词： Institutional foods Commercial Food Industrial Food Service

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