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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

Could titin have a role in strain-induced injuries？

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Journal of Sport and Health Science 2017年第2期6卷 143-144页

作者： Craig Perrin Kazunori Nosaka James Steele school of Sport Health and Social SciencesSouthampton Solent University Ringgold Standard InstitutionSouthamptonS014 OYNUK school of exercise and Health sciences Edith Cowan UniversityJoondalupWA 6027Australia

It has been known for some time that strain injuries occur through the excessive lengthening of a muscle.^(1–3)However,the precise mechanism for strain injury remains elusive and has been the subject of recent debate in the Journal of Sport and Health Science,^(4–9)but it seems sensible to consider mechanisms at the level of the muscle *** was previously believed that damage was the result of non-uniform stretching of

关键词：肌联蛋白损伤机制应变诱导肌肉纤维最佳长度肌原纤维最大变形力曲线

Macronutrients and Health—Steps to Ameliorating the Nutrition Transition Trap

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Biomedical and Environmental sciences 2001年第1期14卷 124-129页

作者： D. C. K. ROBERTS school of Health sciences Faculty of Medicine and Health Sciences

Countries that have made the health transition from a communicable disease base to a non communicable disease base find themselves gripped in an epidemic of wealth created diseases mediated by altered macronutrient intakes, energy intakes and reduction in physical activity. Avoiding the negative impact of the nutrition transition while accepting the positive aspects of the wealth transition can best be achieved by focussing on publicising the benefits of a low fat diet in the context of an active lifestyle. How this is achieved should reflect ecologically sound food production appropriate to national needs. Countries that achieve this will be in the best position to capitalize on the reduction in communicable disease rates without causing a rise in non communicable disease rates.

关键词： Nutrition Policy nutritional Status Public Health Dietary Fats Energy Intake Humans Life Style Physical Fitness

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

Does low volume high-intensity interval training elicit superior benefits to continuous low to moderate-intensity training in cancer survivors?

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World Journal of Clinical Oncology 2018年第1期9卷 1-12页

作者： Kellie Toohey Kate Pumpa Andrew McKune Julie Cooke Katrina D DuBose Desmond Yip Paul Craft Stuart Semple Discipline of Sport and exercise Science Faculty of Health University of Canberra Research Institute for Sport and exercise University of Canberra Health Research Institute University of Canberra Discipline of Biokinetics Exercise and Leisure Sciences School of Health Sciences University of Kwa ZuluNatal the College of Health and Hunan Performance East Carolina University ANU Medical school the Australian National University Health Research Institute University of Canberra

AIM To determine the impact ofm low volume high-intensity interval training(LVHIIT) and continuous low to moderate-intensity exercise training(CLMIT) on cardiovascular disease(CVD) risk and health outcomes in cancer *** Sedentary cancer survivors(n=75,aged 51±12year)within 24 months of diagnosis,were randomised into three groups for 12 wk of LVHIIT(n=25),CLMIT(n=25)or control group(n=25).The exercise intervention involved 36 sessions(three sessions per week).The LVHIIT group performed 7 x 30 s intervals(≥85%predicted maximal heart rate)with a 60 s rest between intervals,and the CLMIT group performed continuous aerobic training for 20 min(≤55%predicted maximal heart rate)on a stationary *** variables were measured at baseline and at12 weeks and analysed using a 3 x 2(group x time)repeated measures ANCOVA to evaluate main and interaction *** Significant improvements(time)were observed for seven of the 22 variables(ES 0.35-0.97,P≤0.05).There was an interaction effect(Pexercise prescription within the cancer population,showing greater improvements in cardiorespiratory fitness,lower body strength and waist circumference compared with traditional CLMIT and control *** LVHIIT and CLMIT improved quality of life.A proposed benefit of LVHIIT is the short duration(3 min)of exercise required,which may entice more cancer survivors to participate in exercise,improving health outcomes and lowing the risk of CVD.

关键词： High-intensity exercise Health Oncology exercise prescription

Role of Resistin in Inflammation and Inflammation-Related Diseases

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Cellular & Molecular Immunology 2006年第1期3卷 29-34页

作者： Shanshan Pang Yingying Le Laboratory of Immunologic and Inflammatory Diseases Institute for Nutritional Sciences Shanghai Institutes for Biological Sciences Chinese Academy of Sciences Graduate school of the Chinese Academy of sciences Shanghai 200031 China Laboratory of Immunologic and Inflammatory Diseases Institute for Nutritional Sciences SIBS Chinese Academy of Sciences Shanghai 200031 China

Resistin is a newly identified adipocyte secreted hormone belonging to a cysteine-rich protein family. It is expressed in white adipose tissues in rodents and has also been found in several other tissues in human. Insulin, glucose, many cytokines and anti-diabetic thiazolidinediones are regulators of resistin gene expression. Resistin was firstly proposed to be involved in insulin resistance and type 2 diabetes. Recently, it was found to be relevant to inflammation and inflammation-related diseases like atherosclerosis and arthritis.

关键词： resistin insulin resistance inflammation atherosclerosis arthritis

Sensory and Physiochemical Comparison of Traditional Bone-In Dry-Aged Beef Loin with Bone-Less Dry Ageing and Ageing Using a Moisture Permeable Bag

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Food and Nutrition sciences 2018年第9期9卷 1078-1098页

作者： Maurice G. O’Sullivan Malco C. Cruz-Romero Joseph P. Kerry ensory Group School of Foodand Nutritional Sciences University College Cork Cork Ireland Packaging Group School of Foodand Nutritional Sciences University College Cork Cork Ireland

Beef loins, were de-boned and left unpackaged (n = 12) or packaged using dry-ageing bags (n = 12). A third batch (n = 12) were not boned out and unpackaged. Loins were aged in a chill at 2°C, with steaks (2.54 cm) tested on days 0, 7, 14 and 21 for % yield, colour, texture, pH, cooking losses and microbiological status. Sensory affective analysis and a novel descriptive method (Ranking Descriptive Analysis) were also performed. The dry aged samples had significantly (P < 0.05) higher moisture losses followed by dry-ageing bag samples and bone-in samples. The bone-in samples scored lower for appearance at 21 days, were juicier, but had more off-flavour. Dry aged beef scored significantly higher than the bone-in samples for overall acceptability, but were not significantly better than the dry-ageing bag samples which had reduced moisture losses and greater tenderness. Microbiologically all treatments performed similarly. There were no significant differences in trim losses between dry-aged samples with or without the use of ageing bags. The sensory methods utilised allowed samples to be assessed hedonically and descriptively in real time without the necessity to freeze samples and without reverse storage design.

关键词： Sirloin Tenderloin Beef Dry-Aged Package Sensory Affective Novel Rapid Descriptive Texture

How to be a better scientist:Lessons from scientific philosophy,the historical development of science,and past errors within exercise physiology

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Sports Medicine and Health Science 2022年第2期4卷 140-146页

作者： Robert A.Robergs Olumide Opeyemi Samuel Torrens school of exercise and Nutrition sciences O BlockA WingLevel 4Room A419Faculty of HealthQueensland University of TechnologyKelvin GroveQueenslandAustralia school of exercise and Nutrition sciences O BlockA WingLevel 4Faculty of HealthQueensland University of TechnologyKelvin GroveQueenslandAustralia

What is science?While a simple question,the answer is *** is a process involving human behaviour,and due to the human influence,science is often not pursued *** fact,one can argue that we still do not know what the“correct”pursuit of science should *** is because science remains a work in progress,differs for different questions,and we often are not aware of the mistakes made until years,or decades,*** mistakes are common,regardless of the *** exercise physiology,mistakes have been frequent and led to eventual corrections;the replacement of the post-exercise rate of oxygen consumption(VO_(2))debt concept with that of excess post-exercise VO_(2);the invalidation of the cellular production of lactic acid;improvements to maximal heart rate estimation;and on-going debate over the Central Governor *** training and education in the historical development of science and the contributions from scientific philosophy are important in providing an understanding of science,and more importantly,how to pursue“better”vs.“inferior”forms of *** writings of Popper and Kuhn are core to enhanced understanding of how to improve the quality of science ***,quality education and training in the historical and philosophical development of science remain poor in most *** inadequate educational training is overcome,there is sustained risk for the pursuit of science to remain inadequate,which in turn has a potential widespread detriment to humanity and the planet we live on.

关键词： Science Philosophy Epistemology Falsification Theories Popper Kuhn

Factors associated with changes in physical activity and sedentary behaviour during one year among university-based young adults

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Sports Medicine and Health Science 2021年第4期3卷 236-242页

作者： Riaz Uddin Nicola W.Burton Asaduzzaman Khan school of Health and Rehabilitation sciences The University of QueenslandAustralia Institute for Physical Activity and Nutrition(IPAN) School of Exercise and Nutrition ScienceDeakin UniversityAustralia school of Applied Psychology Griffith UniversityAustralia school of Human Movement and Nutrition sciences The University of QueenslandAustralia

The purpose of this study was to identify correlates of changes in physical activity(PA)and sedentary behaviour(SB)among university-based young adults in *** were from a 1-year prospective study with 2 assessment points(baseline n=573,20.7±1.35 years,45%female;retention rate 69%,analytical sample=395).Participants completed a self-administered written survey on PA,SB,health and lifestyle be-haviours,and *** in PA were categorised as:negligible(±60 min/week decrease,or>60 min/week *** in SB were categorised as negligible(±120 min/week decrease,and>120 min/week *** logistic regression analysis was used to identify the *** quarters(72%)of participants had insufficient PA at both assessment *** those who were sufficiently active at Wave 1,5%became insufficiently active at Wave *** quarter of par-ticipants(23%)had high SB at Wave 1 and Wave *** those who had low SB at Wave 1,16%had high SB at Wave *** male[OR=2.04(95%CI:1.06–3.93)],baseline phone time of>2 h/day[OR=3.14(95%CI:1.04–7.04)]and not participating in organised sports at baseline[OR=2.56(95%CI:1.24–5.29)]were associated with a decrease in PA by>60 min/*** who frequently experienced stress at baseline had higher odds of increasing SB by>120 min/day[OR=1.83(95%CI:1.04–3.23)].SB is more variable than PA over 1 year in university-based young adults in ***,those with high phone time,those not engaging with organised sports,and those with frequent stress may change to a more inactive lifestyle.

关键词： Developing country Health behaviour Health promotion Longitudinal data South Asia University student