检索结果-南通市图书馆

nutritional properties of Europen eel(Anguilla anguilla)bone peptide-calcium and its apoptosis effect on Caco-2 cells

引用

Food Science and Human Wellness 2022年第6期11卷 1482-1490页

作者： Hui Teng Yuewei Qian Xiaoyun Fan Hui Cao Yuting Tian Lei Chen Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety Guangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Provincial Engineering Technology Research Center of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education InstitutionCollege of Food Science and TechnologyGuangdong Ocean UniversityZhanjiang 524088China College of Food Science Fujian Agriculture and Forestry UniversityFuzhou 350002China

The present study aimed at making a rational usage for European eel bone by-products by preparing Europen eel bone peptide chelated calcium(EBPC-Ca).nutritional properties and bioactivity of EBPC-Ca were *** showed that nutritional properties of calcium ions will cause intra-and inter-molecular folding and aggregation of peptide to uniformly form EBPC-Ca *** chelated compound of EBPC and calcium ion triggered a strong apoptosis in heterogeneous human epithelial colorectal adenocarcinoma(Caco-2)in concentration-and time-dependent *** blot analysis revealed that the EBPC-Ca induced apoptosis may be the result of a blocked autophagy flux through mitochondrial-dependent ***,the increase in FGF-23 protein expression inhibited the absorption of calcium ions and alleviated cell *** was also found that the cell apoptosis occurs with significant increases in the levels of reactive oxygen species(ROS)and Ca^(2+)in the cells,indicating the anti-tumor potential of EBPC-Ca may involve multiple channels.

关键词： Europen eel bone Peptide Calcium nutritional properties Caco-2 Apoptosis

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Hydrothermal treatment of pearl millet grains:Effects on nutritional composition,antinutrients and flour properties

引用

Grain & Oil Science and Technology 2024年第2期7卷 87-95页

作者： P.Prashanth T.Jayasree Joshi Shagolshem Mukta Singh P.Srinivasa Rao Agricultural and Food Engineering Department Indian Institute of Technology KharagpurKharagpurWest Bengal 721302India

Pearl millet(Pennisetum glaucum)is one of the major millets with high nutritional *** crop exhibits exceptional resilience to drought and high ***,the processing of pearl millet poses a significant challenge due to its high lipid content,enzyme activity,and presence of ***,it becomes imperative to enhance the quality and prolong the shelf life of pearl millet flour by employing suitable *** treatment in the food industry has long been seen as promising due to its potential to reduce microbial load,inactivate enzymes,and improve nutrient *** study aims to investigate the effects of hydrothermal treatment on the quality characteristics of pearl *** independent variables of the study were soaking temperature(35,45,55℃),soaking time(2,3,4 h),and steaming time(5,10,15 min).Treatment conditions had a statistically significant effect on nutrient *** antinutrients like tannins and phytates were reduced by 0.99% to 5.94% and 0.36% to 6.00%,respectively,after the *** activity decreased significantly up to 10% with the treatment *** findings of this study could potentially encourage the use of pearl millet flour in the production of various food items and promote the application of hydrothermal treatment in the field of food processing.

关键词： Pearl millet Hydrothermal treatment nutritional properties Antinutrients

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

nutritional,Antioxidant and Anti-Inflammatory properties of Cyclanthera pedata,an Andinean Fruit and Products Derived from Them

引用

Food and Nutrition Sciences 2013年第8期4卷 55-61页

作者： Marisa Rivas Dora Vignale Roxana M.Ordonez Iris Catiana Zampini María Rosa Alberto Jorge E.Sayago María I.Isla INQUINOA(CONICET) TucumánArgentina Cátedra de Botánica Sistemática y Fitogeografía Facultad de Ciencias AgrariasUniversidad Nacional de JujuyAlberdiSan Salvador de JujuyArgentina Cátedra de Elementos de Química Orgánica y Biológica Facultad de Ciencias Naturales e Instituto Miguel LilloTucumánArgentina Cátedra de Fitoquímica Facultad de BioquímicaQuímica y FarmaciaUniversidad Nacional de Tucumán(4000)S.M.de TucumánTucumánArgentina Fundación Miguel Lillo TucumánArgentina

There is an increasing interest in food plant with health-giving effects. The aim of this research was to evaluate the phytochemical and nutraceutical profiles of Cyclanthera pedata fruits, a native fruit of the Andean region used by Incas communities called achojcha. Soluble protein (SP), total sugar (TS), free phenolic compounds (FPC), ascorbic acid (AA), total monomeric anthocyanin (TMA), condensed and hydrolizable tannin (CT, HT) were evaluated by sprectrophotometric methods in fresh fruits with and without heating and in flour obtained from fruits. Multielemental composition by ICP-MS was done. Antioxidant activity (AOA) was determined by ABTS and Linoleic acid-b-carotene methods. The inhibitory capacity of LOX, a pro-inflammatory enzyme was also analyzed. The achojcha fresh fruits and achojcha flour showed low amount calories. The flour was high in potassium (7400 mg·K/100 g) and low in sodium (77 mg Na/100 g). High levels of FPC (670 mg GAE/100 g) were found together with elevated levels of AA (123 mg AA/ 100 g). The TMA (0.6 mg C3-GE/100 g) as well as HT (3.4 mg PB2E/100 g) were also detected in flour. All preparations obtained with fresh and dried fruits showed AOA with SC50 values between 1.8 to 14.5 μg GAE/mL. Inhibitory capacity on LOX was also demonstrated (IC50 values of 40 μg GAE/mL). The fresh fruits and flour showed nutraceutical characteristics that are demanded by functional food and could be used as dietary supplement.

关键词： achojcha Fruit achojcha Flour Cyclanthera pedata nutritional properties Functional properties

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

A comprehensive review of bioactive compounds and processing technology of sesame seed

引用

Oil Crop Science 2022年第2期7卷 88-94页

作者： Xuan Ma Zhi Wang Chang Zheng Changsheng Liu Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences Oil Crops and Lipids Process Technology National&Local Joint Engineering LaboratoryKey Laboratory of Oilseeds ProcessingMinistry of Agriculture and Rural AffairsHubei Key Laboratory of Lipid Chemistry and NutritionWuhan430062China

Sesame seeds are promulgated as traditional high-quality edible oil crops,rich in lipid(40–65%),protein(19–35%),and bioactive *** review starts with bioactive components(fatty acid,tocopherol,phytosterol,sesamin,sesamolin,and sesamol)of sesame *** considers processing techniques for extracting oil(aqueous extraction and pressing)from *** technologies,such as enzyme-assisted aqueous,supercritical CO_(2),and microwave-assisted solvent extraction,are also *** methods of utilization of sesame seed cake are also *** the future,the processing technology of sesame seed will be further developed in the direction of improving comprehensive utilization rate to meet new consumption demand.

关键词： Sesame seed Bioactive compound nutritional properties Processing technology By-product

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Nutraceutical properties and Toxicity Studies of Flour Obtained from Capsicum pubescens Fruits and Its Comparison with“Locoto”Commercial Powder

引用

Food and Nutrition Sciences 2014年第8期5卷 715-724页

作者： Marisa Rivas Dora Vignale Roxana M.Ordonez I.Catiana Zampini M.Rosa Alberto Jorge E.Sayago María I.Isla Instituto de Química del Noroeste Argentino(INQUINOA) CONICETSan Miguel de TucumánArgentina Cátedra de Biología Celular Facultad de Ciencias AgrariasUniversidad Nacional de JujuySan Salvador de JujuyArgentina Cátedra de Botánica Sistemática y Fitogeografía Facultad de Ciencias AgrariasUniversidad Nacional de JujuySan Salvador de JujuyArgentina Cátedra de Fitoquímica Facultad de BioquímicaQuímica y FarmaciaUniversidad Nacional de TucumánSan Miguel de TucumánArgentina Cátedra de Elementos de Química Orgánica y Biológica Facultad de Ciencias Naturales e Instituto Miguel LilloUniversidad Nacional de TucumánSan Miguel de TucumánArgentina Fundación Miguel Lillo San Miguel de TucumánArgentina

The aim of this research was to evaluate the phytochemical profiles of flour from red, yellow and green fruits of Capsicum pubescens (commun name: locoto) and compare with “locoto” commercial powder (Lcp). Soluble protein (SP), total sugar (TS), free phenolic compounds (FPC), ascorbic acid (AA), total monomeric anthocyanin (TMA), condensed and hydrolizable tannin (CT, HT) and carotenoids (C) were determined by spectrophotometric methods. Multielemental composition by ICP-MS was also done. The flour showed low amounts of calories and high potassium and low sodium levels. Flour from “locoto” fruits contained mainly carotenoids (0.82 to 20 g Eβ-C/100g DW), polyphenolic compounds (681 - 822 mg GAE/100g DW) and ascorbic acid (100 - 199 mg AA/100g DW). The polyphenolic profile of Lcp was similar to flour obtained in our laboratory but the level of carotenoid was lower than that of flour. The fiber content of flour was around 3% in all cases. All preparations obtained from flour and Lcp showed antioxidant activity with SC50 values between 1.4 and 3 μg GAE/mL. Inhibitory capacity on Lipo-oxygenase enzyme was also demonstrated. Non mutagenic effect was detected. The “locoto” flour showed nutraceutical characteristics that are demanded by functional food and could be used as a dietary supplement.

关键词： Locoto Fruit Locoto Flour Capsicum pubescens nutritional properties Functional properties

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Phytochemical Composition and Antioxidant Capacity of Psidium guajava Fresh Fruits and Flour

引用

Food and Nutrition Sciences 2014年第8期5卷 725-732页

作者： M.Alejandra Moreno I.Catiana Zampini Milena Costamagna Jorge E.Sayago Roxana M.Ordonez María I.Isla Instituto de Química del Noroeste Argentino(INQUINOA) CONICETSan Miguel de TucumánArgentina Cátedra de Elementos de Química Orgánica y Biológica Facultad de Ciencias Naturales e Instituto Miguel LilloUniversidad Nacional de TucumánSan Lorenzo 1469San Miguel de TucumánArgentina Cátedra de Fitoquímica Facultad de BioquímicaQuímica y FarmaciaUniversidad Nacional de TucumánAyacucho 471San Miguel de TucumánArgentina Fundación Miguel Lillo San Miguel de TucumánArgentina

Psidium guajava fruits are consumed fresh or processed (beverages, syrup, ice cream, jams and jellies). Guayaba is a fruit highly perishable and susceptible to damage during the postharvest. One strategy to overcome this problem is its processing by using techniques that preserve its organoleptic, nutritive and functional properties and allow getting food with added value. The purpose of this study was to obtain flour from fresh fruits cultivated in Argentina Northwestern by lyophilization and to determine the antioxidant activity and the main phytochemicals present in fresh fruits and flour. nutritional composition (sugar, protein and fat) and the bioactive phytochemicals (total phenolic compounds, flavonoid phenolic, condensed and hydrolizable tannin, ascorbic acid, pigments such as anthocyanin and carotenoids) as well as fiber content, were evaluated. The flour preserved flavor, aroma and color of pulp from fresh fruits. The flour contained around 30% of sugar, 20% of total protein, 0.5% of fat and high level of crude fiber. Carotenoids and ascorbic acid were the dominant phytochemicals in flour as well as in fresh fruits. The guayaba flour showed antioxidant activity with SC50 values similar to fresh fruits. The flour showed nutraceutical characteristics that are demanded by functional food and could be used as a dietary supplement.

关键词： Fresh Fruit Flour Psidium guajava nutritional properties Functional properties

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：