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physico-chemical and Nutritional properties of a Food Broth Based on Nere (Parkia biglobosa)

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Food and Nutrition Sciences 2024年第5期15卷 377-389页

作者： Lassana Bamba Gervais Melaine M’Boh N’Gbésso Amos Ekissi Kipré Laurent Séri Gnogbo Alexis Bahi Koffi Pierre Valery Niaba Allico Joseph Djaman Grah Avit Maxwell Beugre Laboratory of Agro-Valorization Department of Agroforesterie Jean Lorougnon Gu&#233d&#233 University Daloa C&#244te d&#8217Ivoire Medical and Fundamental Biochemistry Department Institut Pasteur of C&#244te d&#8217Ivoire Abidjan C&#244te d&#8217Ivoire Laboratory of Biotechnology Agriculture and Valorization of Biological Resources Department of Biosciences Felix Houphouet-Boigny University Abidjan Cote d&#8217Ivoire Biology and Health Laboratory Department of Biosciences Felix Houphouet-Boigny University Abidjan C&#244te d&#8217Ivoire

Purpose: Diet and eating habits are major risk factors for the health and the development of disease, such as, for example, metabolic disorder leading to cardiovascular pathology and cancer, decreased immunity exposing to infections. This study of the physico-chemical and nutritional properties of a soumara-based food broth was carried out with the aim of promoting the consumption of organic broth made from nere seeds (soumara). That is to alleviate certain metabolic diseases, which is a matter of food safety, and also to limit the risk for the health about the consumption of some cooking stocks on the market. Methods: Several natural ingredients such as nere seeds (soumara), ginger, black pepper, parsley and garlic were used to create a nere-based stock. All these ingredients were freeze-dried and the powder obtained was used to make the broth, regarding their physical and chemical properties. Results: The broth had a good protein content of 17.41 ± 0.367 g/100g, a lipid content of 16.80 ± 0.08 g/100g and a fiber content of 8.66 ± 0.04 g/100g. In terms of nutritional values, the broth showed good levels of calcium 184.21 ± 0.09 mg/100g, potassium 50.04 ± 1.45 mg/100g and iron and zinc. In terms of antioxidant activity, the broth also showed good antioxidant activity. Conclusion: Regarding the properties of our food broth, whose composition is based on natural ingredients, could be recommended for consumption and, its properties, could play an important role in preventing and combating certain metabolic diseases.

关键词： Food Broth Nere physico-chemical properties Nutrition Food Safety

On Using physico-chemical properties of Amino Acids in String Kernels for Protein Classification via Support Vector Machines

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Journal of Systems Science & Complexity 2015年第2期28卷 504-516页

作者： LI Limin AOKI-KINOSHITA Kiyoko F CHING Wai-Ki JIANG Hao Institute of Information and System Science Xi'an Jiaotong University Department of Bioinformatics Faculty of EngineeringSoka University Advanced Modeling and Applied Computing Laboratory Department of MathematicsThe University of Hong Kong Department of Mathematics School of InformationRenmin University of China

String kernels are popular tools for analyzing protein sequence data and they have been successfully applied to many computational biology problems. The traditional string kernels assume that different substrings are independent. However, substrings can be highly correlated due to their substructure relationship or common physico-chemical properties. This paper proposes two kinds of weighted spectrum kernels： The correlation spectrum kernel and the AA spectrum kernel. We evMuate their performances by predicting glycan-binding proteins of 12 glycans. The results show that the correlation spectrum kernel and the AA spectrum kernel perform significantly better than the spectrum kernel for nearly all the 12 glycans. By comparing the predictive power of AA spectrum kernels constructed by different physico-chemical properties, the authors can also identify the physico- chemical properties which contributes the most to the glycan-protein binding. The results indicate that physico-chemical properties of amino acids in proteins play an important role in the mechanism of glycamprotein binding.

关键词： AAindex AA spectrum kernel correlation spectrum kernel physico-chemical properties string kernel weighted spectrum kernel.

Bioactives and extracts affect the physico-chemical properties of concentrated whey protein isolate dispersions

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Food Production, Processing and Nutrition 2022年第1期4卷 25-40页

作者： Mackenzie M.Hansen Richard W.Hartel YrjöH.Roos Food Technology School of Food and Nutritional SciencesUniversity College CorkCorkIreland Department of Food Science College of Agricultural and Life SciencesUniversity of WisconsinOffice A11Babcock Hall1605 Linden DriveMadisonWI53706USA

Non-covalent complexation interactions are known to occur between bioactive compounds and proteins. While formulating with these components can have positive outcomes such as stabilization of colors and actives, it can also result in changes to the structures and physical properties of proteins, affecting product functionality and sensory attributes. Previous experiments reported measurable changes in the physico-chemical properties of whey protein isolate (WPI) dispersions upon formulation with Aronia berry extract, ascribing changes to protein-polyphenol (PP) interactions in the systems. Pure gallotannin, beet extract, and cranberry extract, providing a diverse variety structures and sizes, were selected for further experimentation and comparison with the effects of Aronia extract. Concentrated dispersions with varying WPI:sucrose ratios, formulated with several bioactives contents from multiple different sources were analyzed to identify the effects of different bioactives on physico-chemical properties of dispersions. Dispersions formulated with cranberry extract demonstrated the largest increases in surface tensions, viscosities, and particle sizes, while those formulated with beet extract were the least affected by the presence of bioactives, suggesting that different bioactives and extracts had varying propensities for complexation interactions with WPI, despite their relatively low levels of addition (0, 0.5, and 1%).

关键词： Whey protein Concentrated dispersions Polyphenols Extracts physico-chemical properties

Effects of Aronia polyphenols on the physico-chemical properties of whey,soy,and pea protein isolate dispersions

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Food Production, Processing and Nutrition 2021年第1期3卷 391-405页

作者： Mackenzie M.Hansen Richard W.Hartel Yrjö H.Roos Food Technology School of Food and Nutritional SciencesUniversity College CorkCorkIreland Department of Food Science College of Agricultural and Life SciencesUniversity of WisconsinOffice A11Babcock Hall1605 Linden DriveMadisonWI 53706USA

Bioactive compounds including polyphenols(PP)have been observed to naturally form non-covalent complexation interactions with proteins under mild pH and temperature conditions,affecting protein structures and ***,addition of Aronia berry PP to liquid dispersions containing whey protein isolate(WPI)and sucrose was found to alter characteristics including viscosity,surface tension,and particle sizes,with changes being attributed to protein-PP *** this study we aimed to investigate whether Aronia PP would interact with soy and pea protein isolates(SPI and PPI,respectively)to a similar extent as with WPI in liquid protein-sucrose-PP *** hypothesized that formulations containing PPI(comprised of larger proteins)and hydrolyzed SPI(containing more carboxyl groups)may exhibit increased viscosities and decreased aggregate sizes due to enhanced protein-PP *** liquid dispersions of varied ratios of protein to sucrose contents,containing different protein isolates(WPI,SPI,and PPI),and varied Aronia PP concentrations were formulated,and physical properties were evaluated to elucidate the effects of PP *** addition altered physical characteristics differently depending on the protein isolate used,with changes attributed to protein-PP *** and PPI appeared to have higher propensities for PP interactions and exhibited more extensive shifts in physical properties than WPI *** findings may be useful for practical applications such as formulating products containing fruit and proteins to obtain desirable sensory attributes.

关键词： Whey protein Soy protein Pea protein Polyphenols Concentrated dispersions physico-chemical properties

Nanoencapsulation of Antioxidant-Rich Fraction of Roasted <i>Moringa oleifera</i>L. Leaf Extract: physico-chemical properties and <i>in Vitro</i>Release Mechanisms

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Food and Nutrition Sciences 2021年第9期12卷 915-936页

作者： Pierre Nobossé Edith N. Fombang Damanpreet Singh Carl M. F. Mbofung Department of Food Science and Nutrition National School of Agro-Industrial Sciences ENSAI University of Ngaoundere Ngaoundere Adamawa Region Cameroon Pharmacology and Toxicology Laboratory CSIR-Institute of Himalayan Bioresource Technology Palampur Himachal Pradesh India

Nanocapsules (NC) of antioxidant rich fraction of roasted Moringa leaves were prepared using emulsion coacervation technique with alginate (ALG) and/or chitosan (CTS) as biopolymers. NC were characterized based on particle size, polydispersity index (PDI), zeta potential, encapsulation efficiency (EE) and loading capacity (LC). Substituting CTS with ALG in NC caused a reduction in particle size and PDI, and enhanced EE. Mean particle size dropped from 1209 nm in 1:3 to 413 nm in 3:1 ALG/CTS-NC;PDI decreased from 0.9% to 0.2% and zeta potential from -5.4 to -28.1 mV. The highest EE (87.6%) and LC (13%) were obtained with ALG-CTS-NC (3:1). ALG-NC were spherical while both CTS and ALG-CTS-NC were ovoid. ALG and ALG-CTS-NC were oil/water emulsions while CTS-NC formed water/oil emulsions. 60% and 70% of bioactives in ALG-CTS-NC (3:1) were released in simulated gastric and intestinal fluids respectively after 400 min. Release of antioxidants from NC is concentration-dependent (First order model) and involves simultaneously diffusion (Higuchi model), swelling (korsmeyer-Peppas model) and erosion (Hixson-Crowell model) mechanisms.

关键词： Nanoencapsulation Roasted Moringa Leaf Extract Liquid-Liquid Partitioning Antioxidant Activity Phenolic Compounds physico-chemical properties Release Mechanisms

Heavy metal contamination, physico-chemical and microbial evaluation of water samples collected from chromite mine environment of Sukinda, India

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Transactions of Nonferrous Metals Society of China 2013年第2期23卷 484-493页

作者： S. DAS S. C. PATNAIK H. K. SAHU A. CHAKRABORTY M. SUDARSHAN H. N. THATOI Department of Biotechnology College of Engineering and Technology Biju Patnaik University of Technology Bhubaneswar Odisha-751003 India Department of Zoology North Orissa University Baripada Odisha-757003 India University Grants Commission-Department of Atomic Energy Center for Scientific Research Kolkata Centre Bidhan Nagar Kolkata West Bengal-700098 India

Water samples from chromite mine quarry of Sukinda and its adjacent areas were analyzed for their heavy metal contamination along with physico-chemical and microbial contents. The chromite mine water samples possessed high concentrations of heavy metals in the order of Cr〉Fe〉Zn〉Ni〉Co〉Mn while ground water did not show any heavy metal contamination except Fe. physico-chemical parameters of mine water samples showed deviation from those of normal water. Mine water harboured low microbial populations of bacteria, fungi and actinomycetes in comparison with mine adjacent water samples. The correlation of data between metals with physico-chemical parameters showed both positive and negative responses while that of metal and microbial population exhibited negative correlation. Bacterial strains isolated from chromite mine water exhibited high tolerance towards chromium and other heavy metals as well as antibiotics which could be used as an indicator of heavy metal pollution.

关键词： bioremediation hexavalent chromium physico-chemical properties mine water pollution microbial population chromium tolerant bacteria

Perovskite type lanthanum manganite：Morpho-structural analysis and electrical investigations

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Journal of Rare Earths 2018年第5期36卷 499-504页

作者： Paula Sfirloaga Maria Poienar Iosif Malaescu Antoanetta Lungu Paulina Vlazan Institute for Research and Development in Electrochemistry and Condensed Matter P. Andronescu Street No.1 300224 Timisoara Romania West University of Timisoara Vasile Parvan 4 300223 Romania

Perovskite-type oxides of LaMnO3 were synthesized by means of the sol-gel method, in the presence of citric acid as gelling agent. The precursors used were Mn（NO3）2·H2O, La2O3, and NaOH,mixed in the stoichiometric ratio to obtain perovskite materials. The obtained gel was heat-treated at 400, 600 and 800 ℃ respectively, for 6 h. X-ray diffraction and FT-IR spectroscopy were used to analyze the phase transformation as a function of temperature, and the Rietveld refinement was used in order to characterize the materials obtained structurally. The average crystallite size of the products was calculated from XRD data and the average particle size was measured from the TEM micrographs. At 600 ℃, the synthesized compound is well-crystallized, showcases a perovskite structure（Pm-3m space group）, and exhibits uniform and homogeneous hexagonally-shaped particles, with sizes in the 20-50 nm *** impedance measurements in the 20-2 × 10^6 Hz frequency range were carried out at different temperatures（26-115 ℃）, and the electrical conduction mechanism is discussed.

关键词： Rare earths Sol-gel method physico-chemical properties Electrical investigations

Antibacterial Activity of Bacillus subtilis and properties of Protein Crude Extract

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Agricultural Science & Technology 2017年第12期18卷 2254-2259,2281页

作者：林敏刘小兰朱芝秀边彦超柳仲单心怡文东旭陶王敏康绍珠李雅婷江西农业大学动物科技学院江西南昌330045

In order to get biological drugs with no resistance or toxic side effects and to reduce the use of antibiotics, a strain of Baci//us subtilis was isolated from animal intestine, and the isolate was identified by molecular biological method; in vitro an- tibacterial test of the isolate was performed using agar diffusion method; the optimal fermentation condition of the isoJate was screened by conventional culture method; the antibacterial crude protein of the isolate was extracted by saturated ammonium sulfate method; the physicochemical properties of antibacterial crude protein was de- tected by comparison method; The results showed that the isolate was B. subti/is, which had antibacterial effects on Staphy/ococcus aureus, streptococcus and swine erysipelas. The fermentation effect of the isolate was the best under the condition of temperature 30 ~C, pH 7, liquid volume 75 ml/250 ml, inoculation volume 20% and culture time 48 h. The antibacterial effect of the isolate was the best when extract- ed by 80% saturated ammonium sulfate. The antibacterial crude protein had strong resistance to heat and acid. Organic solvent and UV irradiation had some influences on antibacterial crude protein. Proteases had hydrolytic effects on antibacterial crude protein. The isolated B. subti/is can be used to prevent and control the diseases caused by S. aureus, streptococcus and swine erysipelas, and can regulate intesti- nal microecology by adding into expanded feeds.

关键词： Bacillus subtilis Protein crude extract Antibacterial activity physico-chemical properties

Comparison of chemical and Functional properties of Stevia rebaudiana(Bertoni)Varieties Cultivated in Mexican Southeast

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American Journal of Plant Sciences 2014年第3期5卷 286-293页

作者： Maira Segura-Campos Enrique Barbosa-Martín Angel Matus-Basto Diana Cabrera-Amaro María Murguía-Olmedo Yolanda Moguel-Ordonez David Betancur-Ancona Facultad de Ingeniería Química Universidad Autónoma de YucatánYucatanMexico Instituto Nacional de Invesigaciones Forestales Agrícolas y Pecuarias(INIFAP)YucatanMexico

The leaf powders from two varieties of Stevia rebaudiana (Bertoni) cultivated in Yucatan, Mexico were analyzed for their proximate composition, dietary fiber composition and functional properties. The leaf powders were a good source of carbohydrates (64.06%-67.98%), protein (12.11%-15.05%), and crudefiber (5.92%-9.52%). Total dietary fiber content in the S. rebaudiana leaf powders were 28.61 (Morita II) and 29.12 (Criolla) g/100g sample, with most of this content represented by insoluble dietary fiber 87.79% (Morita II) and 70.02% (Criolla). Neutral detergent fiber (NDF), acid detergent fiber (ADF) and acid detergent lignin (ADL) were higher in Criolla (19.29%, 17.77%, 8.98%) than Morita II variety (18.11%, 14.16%, 2.28%). Hemicellulose and cellulose were higher in Morita II (3.96%, 11.78%) than criolla variety (1.51%, 8.79%). Functional properties of leaf powder from Morita II and Criolla were, water-holding capacity (2.87-4.07 g/g sample), oil-holding capacity (6.49-6.79 g/g sample), water-absorption capacity (3.41-3.44 g/g sample), water-adsorption capacity (0.25-0.28 g/g sample), and organic molecule absorption capacity (1.13-1.81 g/g sample). These suggest that S. rebaudiana (Bertoni) leaf powders may be used as dietary supplement or as food additive.

关键词： Stevia rebaudiana(Bertoni) physico-chemical properties Dietary Fiber Functional properties