SU\G(𝔾)/K·U
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Agricultural and Biological Sciences â€ș Food Science

Food Quality and Safety Studies

Works Count: 111568

Description

This cluster of papers explores the antioxidant activity, quality characteristics, and health functionality of various Korean traditional foods, including kimchi, rice wine (makgeolli), cookies, noodles, and herbal extracts. It investigates the fermentation process, microbial properties, and physicochemical composition of these foods, often incorporating medicinal plants to enhance their health benefits.

Keywords

Antioxidant Activity; Quality Characteristics; Korean Traditional Food; Fermentation; Health Functionality; Microbial Properties; Physicochemical Composition; Medicinal Plants; Kimchi; Rice Wine

[76] Colorimetric procedures for amino acids

1957-01-01
Joseph R. Spies

Effect of Salinity on Photosynthesis and Biochemical Characteristics in Mulberry Genotypes

2000-08-01
Paul Agastian , S. Kingsley , M. Vivekanandan
Mulberry genotypes were subjected to salinity (0-12 mS cm-1) in pot culture experiment. Chlorophyll and total carotenoid contents were reduced considerably by salinity. At low salinity, photosynthetic CO2 uptake increased 
 Mulberry genotypes were subjected to salinity (0-12 mS cm-1) in pot culture experiment. Chlorophyll and total carotenoid contents were reduced considerably by salinity. At low salinity, photosynthetic CO2 uptake increased over the control, but it decreased at higher salinity. Contents of soluble proteins, free amino acids, soluble sugars, sucrose, starch, and phenols increased at salinity of 1-2 mS cm-1 and decreased at higher salinity (8-12 mS cm-1). Glycine betaine accumulated more than proline, the maximum accumulation of both was at salinity of 2-4 mS cm-1. Among the genotypes studied, BC2-59 followed by S-30 showed better salinity tolerance than M-5.
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THE MUCOPOLYSACCHARIDES OF BOVINE CORNEA

1953-12-01
Karl Meyer , Alfred Linker , Eugene A. Davidson +1 more

Tyrosine Hydroxylase

1964-09-01
Toshiharu Nagatsu , Morton Levitt , Sidney Udenfriend

Effects of the interaction of tannins with Co-existing substances. VI. Effects of tannins and related polyphenols on superoxide anion radical, and on 1,1-diphenyl-2-picrylhydrazyl radical.

1989-01-01
Tsutomu Hatano , Rei Edamatsu , Midori Hiramatsu +5 more
The scavenging effects of twenty-five tannins including low-molecular polyphenols on the superoxide anion radical (O2-) generated in the hypoxanthine-xanthine oxidase system were estimated by electron spin resonance (ESR) measurements of 
 The scavenging effects of twenty-five tannins including low-molecular polyphenols on the superoxide anion radical (O2-) generated in the hypoxanthine-xanthine oxidase system were estimated by electron spin resonance (ESR) measurements of the adducts formed by 5, 5-dimethyl-1-pyrroline-N-oxide (DMPO) and the radical. The scavenging effects of tannins and related polyphenols having ortho-trihydroxyl (pyrogallol) structure [galloyl, hexahydroxydiphenoyl (HHDP) groups in hydrolyzable tannins, galloyl group in acylated proanthocyanidins, and the B-ring of some flavan-3-ols] were stronger than the effects of unacylated proanthocyanidins. The effects of tannins and related polyphenols on the superoxide anion radical were also compared with those on the 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical. Each tannin in an ethanol solution of DPPH radical reduced the intensity of the signal of the DPPH radical, and gave a weak signal assignable to a radical derived from that tannin, in a similar way to the appearance of the signal of dl-α-tocopherol radical, accompanied with reduction of the signal of DPPH radical, in a mixture of dl-α-tocopherol and the DPPH radical. In contrast to the case of the superoxide anion radical, the effects of unacylated proanthocyanidins on DPPH radical were comparable with those of the other types of tannins. The scavenging effects of all of the tannins and related polyphenols tested in the experiments on DPPH radical were stronger than that of dl-α-tocopherol.
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THE ISOLATION AND CRYSTALLIZATION OF THE ENZYME UREASE

1926-08-01
James B. Sumner

COLORIMETRIC DETERMINATION OF THE COMPONENTS OF 3,4-DIHYDROXYPHENYLALANINETYROSINE MIXTURES

1937-04-01
L. Earle Arnow

The Enzymatic Oxidation of Pyridoxine and Pyridoxamine Phosphates

1961-07-01
Hiroshi Wada , Esmond E. Snell

CONTRIBUTION TO THE CHEMISTRY OF PHOSPHOMOLYBDIC ACIDS, PHOSPHOTUNGSTIC ACIDS, AND ALLIED SUBSTANCES

1920-08-01
Hsein Wu

A Critical Evaluation of the Nitrogen Assimilation Tests Commonly Used in the Classification of Yeasts

1946-09-01
Lynferd J. Wickerham
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Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food

2014-01-01
Kun‐Young Park , Ji‐Kang Jeong , Young‐Eun Lee +1 more
Kimchi is a traditional Korean food manufactured by fermenting vegetables with probiotic lactic acid bacteria (LAB). Many bacteria are involved in the fermentation of kimchi, but LAB become dominant while 
 Kimchi is a traditional Korean food manufactured by fermenting vegetables with probiotic lactic acid bacteria (LAB). Many bacteria are involved in the fermentation of kimchi, but LAB become dominant while the putrefactive bacteria are suppressed during salting of baechu cabbage and the fermentation. The addition of other subingredients and formation of fermentation byproducts of LAB promote the fermentation process of LAB to eventually lead to eradication of putrefactive- and pathogenic bacteria, and also increase the functionalities of kimchi. Accordingly, kimchi can be considered a vegetable probiotic food that contributes health benefits in a similar manner as yogurt as a dairy probiotic food. Further, the major ingredients of kimchi are cruciferous vegetables; and other healthy functional foods such as garlic, ginger, red pepper powder, and so on are added to kimchi as subingredients. As all of these ingredients undergo fermentation by LAB, kimchi is regarded as a source of LAB; and the fermentative byproducts from the functional ingredients significantly boost its functionality. Because kimchi is both tasty and highly functional, it is typically served with steamed rice at every Korean meal. Health functionality of kimchi, based upon our research and that of other, includes anticancer, antiobesity, anticonstipation, colorectal health promotion, probiotic properties, cholesterol reduction, fibrolytic effect, antioxidative and antiaging properties, brain health promotion, immune promotion, and skin health promotion. In this review we describe the method of kimchi manufacture, fermentation, health functionalities of kimchi and the probiotic properties of its LAB.

INDUCTION OF CELLULASE IN <i>TRICHODERMA VIRIDE</i> AS INFLUENCED BY CARBON SOURCES AND METALS

1957-02-01
Mary Mandels , Elwyn T. Reese
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Studies on the mechanism of the antifungal action of benzoate

1983-09-15
H. A. Krebs , David K. Wiggins , Marion Stubbs +2 more
A method is described for the determination of the pH of intracellular water based on the distribution of [14C]benzoate (0.01 mM) between intra- and extra-cellular water. Benzoate at higher concentrations 
 A method is described for the determination of the pH of intracellular water based on the distribution of [14C]benzoate (0.01 mM) between intra- and extra-cellular water. Benzoate at higher concentrations (2-10mM) enters the yeast cell in the undissociated form, and its neutralization within the cell can cause a shift of the pH of the intracellular water by more than 1 pH unit. Benzoate causes an accumulation of the two hexose monophosphates of yeast glucose fermentation and a decrease in intermediates beyond phosphofructokinase, suggesting inhibition at this stage. Benzoate also causes a concomitant fall in [ATP]. Phosphofructokinase is inhibited to a greater extent than hexokinase at acid pH. There is a relationship between intracellular pH, phosphofructokinase inhibition and CO2 production, suggesting that the antifungal action of benzoate is caused by an accumulation of benzoate at low external pH, which lowers the intracellular pH into the range where phosphofructokinase is sensitive. The subsequent inhibition of glycolysis causes a fall in [ATP] and thus restricts growth.
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Specific Inhibition of Nuclear RNA Polymerase II by α-Amanitin

1970-10-23
Thomas J. Lindell , Fanyela Weinberg , Paul W. Morris +2 more
alpha-Amanitin, a toxic substance from the mushroom Amanita phalloides, is a potent inhibitor of DNA-dependent RNA polymerase II (the nucleoplasmic form) from sea urchin, rat liver, and calf thymus. This 
 alpha-Amanitin, a toxic substance from the mushroom Amanita phalloides, is a potent inhibitor of DNA-dependent RNA polymerase II (the nucleoplasmic form) from sea urchin, rat liver, and calf thymus. This compound exerts no effect on the activity of polymerase I (nucleolar form) or polymerase III (also nucleoplasmic). The inhibition is due to a specific interaction with polymerase II or with a complex of DNA and polymerase II.

Development of Standard Rating Scales for Mechanical Parameters of Texture and Correlation Between the Objective and the Sensory Methods of Texture Evaluation

1963-07-01
Alina S. Szczesniak , MARGARET A. BRANDT , Herman H. Friedman
SUMMARY Standard rating scales of hardness, brittleness, chewiness, gumminess, viscosity, and adhesiveness were established for quantitative evaluation of food texture. The scales cover the entire intensity range found in food 
 SUMMARY Standard rating scales of hardness, brittleness, chewiness, gumminess, viscosity, and adhesiveness were established for quantitative evaluation of food texture. The scales cover the entire intensity range found in food products and may be expanded at any desired point for greater precision in a narrower range. Each point on the scale is represented by a food product selected on the basis of availability, familiarity, constancy of textural characteristics, and other criteria. Using the developed scales, correlation was good between sensory and instrumental (texturometer and viscosimeter) evaluations of texture.

Two aldehyde dehydrogenases from human liver. Isolation via affinity chromatography and characterization of the isozymes

1977-07-01
Norma J. Greenfield , Regina Pietruszko

Analysis of Phenolic Compounds in White Rice, Brown Rice, and Germinated Brown Rice

2004-07-01
Su Tian , Kozo Nakamura , Hiroshi Kayahara
Two hydroxycinnamate sucrose esters, 6'-O-(E)-feruloylsucrose and 6'-O-(E)-sinapoylsucrose, were isolated from methanol extracts of rice bran. Soluble and insoluble phenolic compounds as well as 6'-O-(E)-feruloylsucrose and 6'-O-(E)-sinapoylsucrose from white rice, brown 
 Two hydroxycinnamate sucrose esters, 6'-O-(E)-feruloylsucrose and 6'-O-(E)-sinapoylsucrose, were isolated from methanol extracts of rice bran. Soluble and insoluble phenolic compounds as well as 6'-O-(E)-feruloylsucrose and 6'-O-(E)-sinapoylsucrose from white rice, brown rice, and germinated brown rice were analyzed using HPLC. The results demonstrated that the content of insoluble phenolic compounds was significantly higher than that of soluble phenolics in rice, whereas almost all compounds identified in germinated brown rice and brown rice were more abundant than those in white rice. 6'-O-(E)-Feruloylsucrose (1.09 mg/100 g of flour) and 6'-O-(E)-sinapoylsucrose (0.41 mg/100 g of flour) were found to be the major soluble phenolic compounds in brown rice. During germination, an approximately 70% decrease was observed in the content of the two hydroxycinnamate sucrose esters, whereas free phenolic acid content increased significantly; the ferulic acid content of brown rice (0.32 mg/100 g of flour) increased to 0.48 mg/100 g of flour and became the most abundant phenolic compound in germinated brown rice. The content of sinapinic acid increased to 0.21 mg/100 g of flour, which is nearly 10 times as much as that in brown rice (0.02 mg/100 g of flour). In addition, the total content of insoluble phenolic compounds increased from 18.47 mg/100 g of flour in brown rice to 24.78 mg/100 g of flour in germinated brown rice. These data suggest that appropriate germination of brown rice may be a method to improve health-related benefits.

ON THE HISTOCHEMICAL DEMONSTRATION OF GLUCOSE-6-PHOSPHATASE

1956-11-01
M. Wachstein , E. Meisel
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Isolation of Chinese hamster cell mutants deficient in dihydrofolate reductase activity.

1980-07-01
G Urlaub , Lawrence A. Chasin
Mutants of Chinese hamster ovary cells lacking dihydrofolate reductase (tetrahydrofolate dehydrogenase, 7,8-dihydrofolate:NADP+ oxidoreductase; EC 1.5.1.3) activity were isolated after mutagenesis and exposure to high-specific-activity [3H]deoxyuridine as a selective agent. Fully 
 Mutants of Chinese hamster ovary cells lacking dihydrofolate reductase (tetrahydrofolate dehydrogenase, 7,8-dihydrofolate:NADP+ oxidoreductase; EC 1.5.1.3) activity were isolated after mutagenesis and exposure to high-specific-activity [3H]deoxyuridine as a selective agent. Fully deficient mutants could not be isolated starting with wild-type cells, but could readily be selected from a putative heterozygote that contains half of the wild-type level of dihydrofolate reductase activity. The heterozygote itself was selected from wild-type cells by using [3H]deoxyuridine together with methotrexate to reduce intracellular dihydrofolate reductase activity. Fully deficient mutants require glycine, a purine, and thymidine for growth; this phenotype is recessive to wild type in cell hybrids. Revertants have been isolated, one of which produces a heat-labile dihydrofolate reductase activity. These mutants may be useful for metabolic studies relating to cancer chemotherapy and for fine-structure genetic mapping of mutations by using available molecular probes for this gene.
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Antioxidant activity of methanolic extracts from some grains consumed in Korea

2006-10-03
Youngmin Choi , Heon‐Sang Jeong , Junsoo Lee

An immunoradiometric assay for ferritin in the serum of normal subjects and patients with iron deficiency and iron overload

1972-04-01
G. M. Addison , M. R. Beamish , C. N. Hales +3 more
An immunoradiometric assay for human ferritin has been developed. Concentrations of ferritin in the serum of male and female controls and patients with iron deficiency and iron overload were measured.Male 
 An immunoradiometric assay for human ferritin has been developed. Concentrations of ferritin in the serum of male and female controls and patients with iron deficiency and iron overload were measured.Male controls were found to have a significantly higher mean concentration of serum ferritin than females. Patients with iron deficiency had significantly lower levels than normals of either sex and patients with iron overload had greatly elevated serum ferritin concentrations. It is thought that the serum ferritin concentration may reflect the iron stores of the body.
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The precision of ultraviolet absorption measurements in the Schmidt-Thannhauser procedure for nucleic acid estimation

1962-05-01
A. Fleck , Hamish N. Munro

Human epidermal growth factor: isolation and chemical and biological properties.

1975-04-01
Stanley Cohen , G Carpenter
A polypeptide hormone has been isolated from human urine, human epidermal growth factor. It was assayed by its ability to compete with 125I-labeled mouse-derived epidermal growth factor in binding to 
 A polypeptide hormone has been isolated from human urine, human epidermal growth factor. It was assayed by its ability to compete with 125I-labeled mouse-derived epidermal growth factor in binding to human foreskin fibroblasts. The biological effects of the human polypeptide are similar to those previously described for the mouse hormone. These include the stimulation of the growth in vitro of human foreskin fibroblasts and corneal epithelial cells in organ culture, and the in vivo induction of precocious eyelid opening in the newborn mouse. The amino acid compositions of the two polypeptides differ, although certain similarities are present. The estimated molecular weight of the human polypeptide, 5300-5500, is slightly lower than that of the mouse hormone. Both polypeptides apparently compete for the same site on the cell membrane; and antibodies to the mouse polypeptide crossreact to some extent with the human hormone.
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Determination of Antioxidant and Antimicrobial Activities of <i>Rumex crispus </i>L. Extracts

2001-08-01
Ali Yıldırım , Ahmet Mavi , AyƟe Aydan Kara
The antioxidant activities, reducing powers, 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activities, amount of total phenolic compounds, and antimicrobial activities of ether, ethanol, and hot water extracts of the leaves and seeds of 
 The antioxidant activities, reducing powers, 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activities, amount of total phenolic compounds, and antimicrobial activities of ether, ethanol, and hot water extracts of the leaves and seeds of Rumex crispus L. were studied. The antioxidant activities of extracts increase with increasing amount of extracts (50-150 microg). However, the water extracts of both the leaves and seeds have shown the highest antioxidant activities. Thus, addition of 75 microg of each of the above extracts to the linoleic acid emulsion caused the inhibition of peroxide formation by 96 and 94%, respectively. Although the antioxidant activity of the ethanol extract of seed was lower than the water extract, the difference between these was not statistically significant, P > 0.05. Unlike the other extracts, 75 microg of the ether extract of seeds was unable to show statistically significant antioxidant activity, P > 0.05 (between this extract and control in that there is no extract in the test sample). Among all of the extracts, the highest amount of total phenolic compound was found in the ethanol extract of seeds, whereas the lowest amount was found in the ether extract of seeds. Like phenolic compounds, the highest reducing power and the highest DPPH scavenging activity were found in the ethanol extract of seeds. However, the reducing activity of the ethanol extract of seeds was approximately 40% that of ascorbic acid, whereas in the presence of 400 microg of water and ethanol extracts of seeds scavenging activities were about 85 and 90%, respectively. There were statistically significant correlations between amount of phenolic compounds and reducing power and between amount of phenolic compounds and percent DPPH scavenging activities (r = 0.99, P < 0.01, and r = 0.864, P < 0.05, respectively) and also between reducing powers and percent DPPH scavenging activities (r = 0.892, P < 0.05). The ether extracts of both the leaves and seeds and ethanol extract of leaves had shown antimicrobial activities on Staphylococcus aureus and Bacillus subtilis. However, none of the water extracts showed antimicrobial activity on the studied microorganisms.

Catalase, Peroxidase, and Polyphenoloxidase Activities during Rice Leaf Senescence

1976-02-01
Manoranjan Kar , Dinabandhu Mishra
The activities of catalase, peroxidase, and polyphenoloxidase were studied in attached and detached rice (Oryza sativa L. cv. Ratna) leaves. Catalase activity decreased while peroxidase and polyphenoloxidase activities increased during 
 The activities of catalase, peroxidase, and polyphenoloxidase were studied in attached and detached rice (Oryza sativa L. cv. Ratna) leaves. Catalase activity decreased while peroxidase and polyphenoloxidase activities increased during senescence of both attached and detached rice leaves. Kinetic (5 mum) and benzimidazole (1 mm), which are known to delay the senescence of detached rice leaves, retarded the decrease of catalase activity during detached leaf senescence. On the other hand, these chemicals accelerated the increase of peroxidase and polyphenoloxidase activities over the water control. Total phenolics accumulated in detached and darkened rice leaves, but in attached leaf senescence in light no accumulation of phenolics was observed.
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Studies on products of browning reaction. Antioxidative activities of products of browning reaction prepared from glucosamine.

1986-01-01
Makoto Oyaizu
ă‚°ăƒ«ă‚łă‚”ăƒŸăƒłćĄ©é…žćĄ©ă‚’éŠé›ąćœąă«ă—, 37â„ƒă‚€ăƒłă‚­ăƒ„ăƒ™ăƒŒă‚żăƒŒă§0æ—„ă‹ă‚‰30æ—„é–“æ”Ÿçœźè€ć€‰ă—ăŸè€ć€‰ă‚°ăƒ«ă‚łă‚”ăƒŸăƒł (BGA) ăźæŠ—é…žćŒ–æ€§, 還慃抛, è€ć€‰ćșŠ, ă‚ąăƒŸăƒŽçł–ăźæź‹ć­˜é‡, pH, æ°Žćˆ†é‡, 慹çȘ’çŽ é‡ă‚’, æ”Ÿçœź0æ—„ă‹ă‚‰5æ—„é–“ăŻæŻŽæ—„, ä»„ćŸŒ5æ—„é–“ăźé–“éš”ă§30æ—„é–“æžŹćźšă—ăŸă€‚äž€æ–č, 0, 15, 30æ—„é–“æ”Ÿçœźè€ć€‰ă—ăŸBGAă‚’ă‚»ăƒ•ă‚Ąăƒ‡ăƒƒă‚Żă‚čG-15ă§ćˆ†ç”»ă—, æŠ—é…žćŒ–æ€§, 還慃抛, è€ć€‰ćșŠ, pHă«ă€ă„ăŠæžŹćźšă—ăŠ, æŹĄăźă‚ˆă†ăȘç”æžœă‚’ćŸ—ăŸă€‚1) éŠé›ąă‚°ăƒ«ă‚łă‚”ăƒŸăƒłăŻ, 3æ—„é–“æ”ŸçœźćŸŒă‚ˆă‚Šç™œè‰ČçČ‰æœ«çŠ¶ă‹ă‚‰è€è‰ČăƒšăƒŒă‚čăƒˆçŠ¶ă«æ€„æż€ăȘć€‰ćŒ–ă‚’ç€șした。2) æœ€ă‚‚ćŒ·ă„æŠ—é…žćŒ–æ€§ăŻ, 25æ—„é–“ăš30æ—„é–“æ”Ÿçœźè€ć€‰ă—ăŸBGAでèȘă‚ă‚‰ă‚ŒăŸă€‚3) BGAたăƒȘăƒŽăƒŒăƒ«é…žă«ćŻŸă™ă‚‹æŠ—é…žćŒ–æ€§ăŻ, è€ć€‰ćșŠăšæ·±ă„é–ąäż‚ă‚’ç€șした。4) é•·ăæ”Ÿçœźè€ć€‰ă—ăŸBGAは, ćˆ†ć­é‡ăŒæŻ”èŒƒçš„é«˜ă„é ˜ćŸŸăźè€ć€‰ç”Ÿæˆç‰©èłȘず, æŻ”èŒƒçš„äœŽă„é ˜ćŸŸăźè€ć€‰ç”Ÿæˆç‰©èłȘă«ćˆ†ç”»ă•ă‚ŒăŸă€‚5) é•·ăæ”Ÿçœźè€ć€‰ă—ăŸBGAでは, 
 ă‚°ăƒ«ă‚łă‚”ăƒŸăƒłćĄ©é…žćĄ©ă‚’éŠé›ąćœąă«ă—, 37â„ƒă‚€ăƒłă‚­ăƒ„ăƒ™ăƒŒă‚żăƒŒă§0æ—„ă‹ă‚‰30æ—„é–“æ”Ÿçœźè€ć€‰ă—ăŸè€ć€‰ă‚°ăƒ«ă‚łă‚”ăƒŸăƒł (BGA) ăźæŠ—é…žćŒ–æ€§, 還慃抛, è€ć€‰ćșŠ, ă‚ąăƒŸăƒŽçł–ăźæź‹ć­˜é‡, pH, æ°Žćˆ†é‡, 慹çȘ’çŽ é‡ă‚’, æ”Ÿçœź0æ—„ă‹ă‚‰5æ—„é–“ăŻæŻŽæ—„, ä»„ćŸŒ5æ—„é–“ăźé–“éš”ă§30æ—„é–“æžŹćźšă—ăŸă€‚äž€æ–č, 0, 15, 30æ—„é–“æ”Ÿçœźè€ć€‰ă—ăŸBGAă‚’ă‚»ăƒ•ă‚Ąăƒ‡ăƒƒă‚Żă‚čG-15ă§ćˆ†ç”»ă—, æŠ—é…žćŒ–æ€§, 還慃抛, è€ć€‰ćșŠ, pHă«ă€ă„ăŠæžŹćźšă—ăŠ, æŹĄăźă‚ˆă†ăȘç”æžœă‚’ćŸ—ăŸă€‚1) éŠé›ąă‚°ăƒ«ă‚łă‚”ăƒŸăƒłăŻ, 3æ—„é–“æ”ŸçœźćŸŒă‚ˆă‚Šç™œè‰ČçČ‰æœ«çŠ¶ă‹ă‚‰è€è‰ČăƒšăƒŒă‚čăƒˆçŠ¶ă«æ€„æż€ăȘć€‰ćŒ–ă‚’ç€șした。2) æœ€ă‚‚ćŒ·ă„æŠ—é…žćŒ–æ€§ăŻ, 25æ—„é–“ăš30æ—„é–“æ”Ÿçœźè€ć€‰ă—ăŸBGAでèȘă‚ă‚‰ă‚ŒăŸă€‚3) BGAたăƒȘăƒŽăƒŒăƒ«é…žă«ćŻŸă™ă‚‹æŠ—é…žćŒ–æ€§ăŻ, è€ć€‰ćșŠăšæ·±ă„é–ąäż‚ă‚’ç€șした。4) é•·ăæ”Ÿçœźè€ć€‰ă—ăŸBGAは, ćˆ†ć­é‡ăŒæŻ”èŒƒçš„é«˜ă„é ˜ćŸŸăźè€ć€‰ç”Ÿæˆç‰©èłȘず, æŻ”èŒƒçš„äœŽă„é ˜ćŸŸăźè€ć€‰ç”Ÿæˆç‰©èłȘă«ćˆ†ç”»ă•ă‚ŒăŸă€‚5) é•·ăæ”Ÿçœźè€ć€‰ă—ăŸBGAでは, é«˜ćˆ†ć­ăźè€ć€‰ç”Ÿæˆç‰©èłȘăźăƒ•ăƒ©ă‚Żă‚·ăƒ§ăƒłăš, äœŽćˆ†ć­ăźè€ć€‰ç”Ÿæˆç‰©èłȘăźăƒ•ăƒ©ă‚Żă‚·ăƒ§ăƒłăźäž­é–“ăƒ•ăƒ©ă‚Żă‚·ăƒ§ăƒłă«æŠ—é…žćŒ–æ€§ă‚’èȘă‚ăŸă€‚
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Effect of Far-Infrared Radiation on the Antioxidant Activity of Rice Hulls

2003-06-13
Seung‐Cheol Lee , Jeong‐Han Kim , Seok‐Moon Jeong +4 more
After far-infrared (FIR) radiation onto rice hull, a methanolic extract was prepared for the determination of antioxidant ability. After 30 min of FIR treatment, the radical scavenging activity and total 
 After far-infrared (FIR) radiation onto rice hull, a methanolic extract was prepared for the determination of antioxidant ability. After 30 min of FIR treatment, the radical scavenging activity and total phenol contents of rice hull extracts increased from 47.74 to 79.63% and from 0.12 to 0.19 mM, respectively, compared to control. Inhibition of lipid peroxidation in extracts was also increased from 41.07 to 47.96%. According to the GC-MS analysis, more phenolic compounds (p-coumaric acid, 3-vinyl-1-oxybenzene, p-hydroxybenzaldehyde, vanillin, p-hydroxybenzoic acid, and 4,7-dihydroxyvanillic acid) were detected in FIR-irradiated rice hull extract. These results indicated that FIR radiation onto rice hull could liberate and activate covalently bound phenolic compounds that have antioxidant activities.

Characterization and Fermentation of Dilute-Acid Hydrolyzates from Wood

1997-11-01
Mohammad J. Taherzadeh , Robert Eklund , Lena Gustafsson +2 more
Dilute-acid hydrolyzates from alder, aspen, birch, willow, pine, and spruce were fermented without prior detoxification. The hydrolyzates were prepared by a one-stage hydrolysis process using sulfuric acid (5 g/L) at 
 Dilute-acid hydrolyzates from alder, aspen, birch, willow, pine, and spruce were fermented without prior detoxification. The hydrolyzates were prepared by a one-stage hydrolysis process using sulfuric acid (5 g/L) at temperatures between 188 and 234 °C and with a holding time of 7 min. The fermentations were carried out anaerobically by Saccharomyces cerevisiae (10 g of d.w./L) at a temperature of 30 °C and an initial pH of 5.5. The fermentabilities were quite different for the different wood species, and only hydrolyzates of spruce produced at 188 and 198 °C, hydrolyzates of pine produced at 188 °C, and hydrolyzates of willow produced at 198 °C could be completely fermented within 24 h. From the sum of the concentrations of the known inhibitors furfural and 5-(hydroxymethyl)furfural (HMF), a good prediction of the maximum ethanol production rate could be obtained, regardless of the origin of the hydrolyzate. Furthermore, in hydrolyzates that fermented well, furfural and HMF were found to be taken up and converted by the yeast, concomitant with the uptake of glucose.

THE NATURE OF BENCE-JONES PROTEINS

1962-08-01
G. M. Delman , Joseph A. Gally
The chemical relations among Bence-Jones proteins, myeloma proteins, and normal gamma-globulins have been investigated by a variety of means. Starch gel electrophoresis in 8 M urea of reduced alkylated Bence-Jones 
 The chemical relations among Bence-Jones proteins, myeloma proteins, and normal gamma-globulins have been investigated by a variety of means. Starch gel electrophoresis in 8 M urea of reduced alkylated Bence-Jones proteins yielded patterns of bands corresponding to those of the light (L) polypeptide chains of the dissociated myeloma protein from the same patient. One instance in which this correspondence was found was chosen for extensive study. Chromatography on carboxymethylcellulose in 6 M urea was employed to isolate the light (L) polypeptide chains and heavy (H) polypeptide chains of the completely reduced and alkylated myeloma protein. Isolation of similarly treated Bence-Jones protein from the same patient corroborated the correspondence to the L chains of the myeloma protein. Amino acid analyses indicated that the compositions of the Bence-Jones protein and the L chains of the myeloma protein were identical. Moreover, the thermosolubility properties and spectrofluorometric behavior of the isolated L chains and Bence-Jones protein were similar. Ultracentrifugal analyses of the L chains of normal human 7S gamma-globulin showed that their molecular weight in 6 M urea was 20,000. In aqueous solution their molecular weight was 41,000, suggesting that they exist as dimers under these conditions. The L chains of normal human gamma-globulin were found to have reversible thermosolubility properties similar to those of Bence-Jones proteins. The H chains of normal human gamma-globulin did not share these properties. Using spectrofluorometric methods, characteristic molecular transitions were found upon heating Bence-Jones proteins and L chains. These transitions were indicated by an increase in the intensity of fluorescence at well defined temperatures as well as by reversible shifts in the wavelength of maximal emission. The findings suggest that Bence-Jones proteins are composed of L chains of the type found in normal and pathological gamma-globu]ins.
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Texture and Chemical Characteristics of Soy Protein Meat Analog Extruded at High Moisture

2000-03-01
Sheng Lin , H.E. Huff , Fushing Hsieh
ABSTRACT: The relationships among extruder responses, texture, and protein solubility of soy protein meat analogs were studied. Soy protein isolate and wheat starch at 9:1 ratio were extruded at 60%, 
 ABSTRACT: The relationships among extruder responses, texture, and protein solubility of soy protein meat analogs were studied. Soy protein isolate and wheat starch at 9:1 ratio were extruded at 60%, 65%, and 70% moisture contents and 137.8, 148.9, and 160°C cooking temperatures. The results showed that moisture content was a more important factor on the overall product texture than cooking temperature. Lower moisture content resulted in higher die pressure, harder texture, and lower total protein solubility. At a fixed moisture content, a higher cooking temperature resulted in a softer and less chewy product but only slightly changed the protein solubility. According to partial least square regression, the data from Texture Profile Analysis, protein solubility, and extruder responses correlated well and could be used to predict each other.

Advances in Food Research

1948-12-01
E. M. Mrak , George F. Stewart

Cyclic AMP levels in fibroblasts: Relationship to growth rate and contact inhibition of growth

1971-09-01
J Otten , George S. Johnson , Ira Pastan

A method using 3-O-methyl-D-glucose and phloretin for the determination of intracellular water space of cells in monolayer culture

1975-10-01
Rolf F. Kletzien , Michael W. Pariza , Joyce E. Becker +1 more

Clinicopathologic characteristics and prognostic factors in 10 783 patients with gastric cancer

1998-03-01
Jin‐Pok Kim , Joo‐Ho Lee , Soo-Jin Kim +2 more
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IDENTIFICATION OF GLYCOGEN IN ELECTRON MICROGRAPHS OF THIN TISSUE SECTIONS

1960-12-01
J P Revel , Leonard Napolitano , Don W. Fawcett
The electron microscopic appearance of glycogen has been studied in the organs of several animal species. Glycogen almost always appears as roughly circular granules from 150 to 400 A in 
 The electron microscopic appearance of glycogen has been studied in the organs of several animal species. Glycogen almost always appears as roughly circular granules from 150 to 400 A in diameter. The intrinsic electron density of glycogen varies from tissue to tissue; however, treatment with lead hydroxide as described by Watson deeply stains the granules. Glycogen pellets were isolated from some of the tissues studied by centrifugation. Such pellets were shown to be glycogen by chemical and histochemical criteria. When thin sections of the pellet are examined under the electron microscope they can be seen to consist of densely packed granules similar to those found in the intact tissues. Such pellets are also stained for electron microscopy by short exposure to lead hydroxide.
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Antioxidant activities of five different mulberry cultivars in Korea

2006-08-24
Song Hwan Bae , Hyung Joo Suh

Optimization of a quantitative HPLC determination of potentially anticarcinogenic flavonoids in vegetables and fruits

1992-09-01
Michaël G. L. Hertog , P.C.H. Hollman , Dini P. Venema
ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTOptimization of a quantitative HPLC determination of potentially anticarcinogenic flavonoids in vegetables and fruitsMichael G. L. Hertog, Peter C. H. Hollman, and Dini P. VenemaCite this: J. 
 ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTOptimization of a quantitative HPLC determination of potentially anticarcinogenic flavonoids in vegetables and fruitsMichael G. L. Hertog, Peter C. H. Hollman, and Dini P. VenemaCite this: J. Agric. Food Chem. 1992, 40, 9, 1591–1598Publication Date (Print):September 1, 1992Publication History Published online1 May 2002Published inissue 1 September 1992https://pubs.acs.org/doi/10.1021/jf00021a023https://doi.org/10.1021/jf00021a023research-articleACS PublicationsRequest reuse permissionsArticle Views4663Altmetric-Citations528LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InRedditEmail Other access optionsGet e-Alertsclose Get e-Alerts

STUDIES ON LYSOSOMES

1962-10-01
Gerald Weissmann , Lewis Thomas
Granular fractions sedimenting between 800 g and 15,000 g have been prepared in 0.25 M sucrose from the livers of normal young rabbits and from the livers of rabbits injected 
 Granular fractions sedimenting between 800 g and 15,000 g have been prepared in 0.25 M sucrose from the livers of normal young rabbits and from the livers of rabbits injected with A. aerogenes endotoxin. As early as 5 minutes after endotoxin, there was an augmented release of two enzymes, beta glucuronidase and cathepsin, into the supernatant of fractions which had been incubated or incubated and irradiated with a mercury vapor lamp at 37°C. These effects were maximum at 30 minutes after endotoxin and were associated with a depletion of the total activities of the two enzymes within the granules. Concurrently there was a rise in the activity of the two enzymes in fractions of the homogenate which were unsedimentable at 15,000 g. Fractions prepared from animals made tolerant to endotoxin no longer responded to incubation and irradiation by an augmented release of these two hydrolases, nor did fractions prepared from animals pretreated with glucocorticoids. Pretreatment with DOCA did not prevent release of enzymes after endotoxin. The results have been interpreted to indicate that one consequence of the injection of endotoxin is an effect upon the stability of lysosomes, with subsequent release of acid hydrolases into the cell sap or surrounding tissue. Glucocorticoids may exert their pharmacologic effects through the protection of these subcellular particles against a variety of injurious agents.
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THE RENAL CLEARANCES OF SUBSTITUTED HIPPURIC ACID DERIVATIVES AND OTHER AROMATIC ACIDS IN DOG AND MAN 1

1945-05-01
Homer W. Smith , N.P. Finkelstein , Lucy Aliminosa +2 more
6 4 0.1 to 0.3 5 xlo 0.3 to 1.97 8 4 0.13 to 0.26 63 0 to 0.31 m-Aminohippuric acid 5 2 0 to 0.06 2 ' 0 to 
 6 4 0.1 to 0.3 5 xlo 0.3 to 1.97 8 4 0.13 to 0.26 63 0 to 0.31 m-Aminohippuric acid 5 2 0 to 0.06 2 ' 0 to 0.02 4 2 0 2 3 0 to 0.01 p-Amitohippuric acid 11i6 0 6 6 O to 0.18 9 c O to 0.10 8 6 O to 0.4 p-Aminohippuric acid 5 2 0 5 2 0 2 3 0 p-Acetylaminohippuric acid 28 0.08toO.1136 0 16 0 p-Acetylaminohippuric acid 2 2 0 1 ' 0 p-Aminomandelic acid 4 2 0 to 0.08 4 2 0 to 0.05 1 3 0.17 p-Aminophenylsuccinic acid 12 0.02 1 0.02 p-Aminophenaceturic acid 3 2 O to 0.01 Diodrast 9 2 0 1 ' 0.24 3 ' 0.24 to 0.35 p-Aminobenzoic acid 2 2 01 Precipitated with tungstate 1-5.2 Precipitated with cadmium sulfate 1-15.3 Diluted 1-2.5 with distilled water; precipitated with cadmium sulfate 1-5. 4 Precipitated with cadmium sulfate 1-5. 5 Precipitated with trichloroacetic acid 1-10.6 Diluted 1-2.5 with distilled water; precipitated with trichloroacetic acid 1-10. 7Diluted 1-2.5 with distilled water; precipitated with tungstate 1-5. 8Precipitated with trichloroacetic acid 1-5. 9Analyzed by fusion method.10 Direct rather than additive determination.
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Pyridine Nucleotide-Nitrate Reductase from Extracts of Higher Plants

1953-04-01
Harold J. Evans , Alvin Nason
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Antioxidative activities of browning products of glucosamine fractionated by organic solvent and thin-layer chromatography.

1988-01-01
Makoto Oyaizu
éŠé›ąă‚°ăƒ«ă‚łă‚”ăƒŸăƒłă‚’çČ‰æœ«ćž‹,æ°Žæș¶ćž‹,ç„Ąæ°Žćž‹ă§ćŠ ç†±è€ć€‰ă•ă›ăŸè©Šæ–™,あるいはBGAă‚’ă‚šă‚żăƒŽăƒŒăƒ«ćŠăłăƒĄă‚żăƒŽăƒŒăƒ«ă§ćˆ†ćˆ„ă—ăŸè€ć€‰ç‰©èłȘ,あるいは,TLCćˆ†ç”»ă—ăŸç”»ćˆ†ăźæŠ—é…žćŒ–æ€§ăȘă‚‰ăłă«ăăźæ€§çŠ¶ă«ă€ă„ăŠæžŹćźšă—ăŸç”æžœăŻ,æŹĄăźăšăŠă‚Šă§ă‚ă‚‹. (1) ă‚‚ăŁăšă‚‚ćŒ·ă„æŠ—é…žćŒ–æ€§ă‚’90℃, 1æ™‚é–“ćŠ ç†±è€ć€‰ă—ăŸçČ‰æœ«ćž‹ăźType GでèȘă‚ăŸ.(2) ă‚šă‚żăƒŽăƒŒăƒ«ă‚ă‚‹ă„ăŻăƒĄă‚żăƒŽăƒŒăƒ«ă«ă‚ˆă‚‹ćˆ†ćˆ„ă§ăŻ,䞍æș¶ćŒșă§ă‚ˆă‚ŠćŒ·ă„æŠ—é…žćŒ–æ€§ă‚’èȘă‚ăŸ.(3) TLCă«ă‚ˆă‚ŠćŸ—ăŸç”»ćˆ†ăźæŠ—é…žćŒ–æ€§ăŻ,ćˆ†ç”»ć‰ăźă‚‚ăźă‚ˆă‚Šă‚‚ă™ăčăŠæž›ć°‘ă—ăŸ. éŠé›ąă‚°ăƒ«ă‚łă‚”ăƒŸăƒłă‚’çČ‰æœ«ćž‹,æ°Žæș¶ćž‹,ç„Ąæ°Žćž‹ă§ćŠ ç†±è€ć€‰ă•ă›ăŸè©Šæ–™,あるいはBGAă‚’ă‚šă‚żăƒŽăƒŒăƒ«ćŠăłăƒĄă‚żăƒŽăƒŒăƒ«ă§ćˆ†ćˆ„ă—ăŸè€ć€‰ç‰©èłȘ,あるいは,TLCćˆ†ç”»ă—ăŸç”»ćˆ†ăźæŠ—é…žćŒ–æ€§ăȘă‚‰ăłă«ăăźæ€§çŠ¶ă«ă€ă„ăŠæžŹćźšă—ăŸç”æžœăŻ,æŹĄăźăšăŠă‚Šă§ă‚ă‚‹. (1) ă‚‚ăŁăšă‚‚ćŒ·ă„æŠ—é…žćŒ–æ€§ă‚’90℃, 1æ™‚é–“ćŠ ç†±è€ć€‰ă—ăŸçČ‰æœ«ćž‹ăźType GでèȘă‚ăŸ.(2) ă‚šă‚żăƒŽăƒŒăƒ«ă‚ă‚‹ă„ăŻăƒĄă‚żăƒŽăƒŒăƒ«ă«ă‚ˆă‚‹ćˆ†ćˆ„ă§ăŻ,䞍æș¶ćŒșă§ă‚ˆă‚ŠćŒ·ă„æŠ—é…žćŒ–æ€§ă‚’èȘă‚ăŸ.(3) TLCă«ă‚ˆă‚ŠćŸ—ăŸç”»ćˆ†ăźæŠ—é…žćŒ–æ€§ăŻ,ćˆ†ç”»ć‰ăźă‚‚ăźă‚ˆă‚Šă‚‚ă™ăčăŠæž›ć°‘ă—ăŸ.
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Steroid receptor analyses of nine human breast cancer cell lines.

1978-08-01
Kathryn B. Horwitz , David T. Zava , Arulasanam K. Thilagar +2 more
Nine human breast cancer cell lines in permanent tissue culture and currently available to researchers have been assayed for their content of cytoplasmic estrogen receptors, progesterone receptors, androgen receptors, and 
 Nine human breast cancer cell lines in permanent tissue culture and currently available to researchers have been assayed for their content of cytoplasmic estrogen receptors, progesterone receptors, androgen receptors, and glucocorticoid receptors, as well as for the presence of unfilled or hormone-filled nuclear estrogen receptors. Receptor distribution varied considerably among the nine lines and differed from the expected distribution predicted from solid tumors. We find that estrogen receptor, when present, is usually localized in the nucleus as unfilled nuclear estrogen receptor. Progesterone receptor is correlated with presence of unfilled nuclear estrogen receptor. Glucocorticoid receptors are ubiquitous; they were found in all cell lines tested. The distribution of androgen receptor and progesterone receptor differed, suggesting that these proteins are dissimilar.

Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products)

1994-01-01
Hong‐Sik Cheigh , Kun‐Young Park , C. Y. Lee
Kimchi is a traditional, fermented Korean food that is prepared through a series of processes, including pretreatment of oriental cabbage (or radish), brining, blending with various spices and other ingredients, 
 Kimchi is a traditional, fermented Korean food that is prepared through a series of processes, including pretreatment of oriental cabbage (or radish), brining, blending with various spices and other ingredients, and fermentation. The characteristics of kimchi differ depending on the kimchi varieties, raw materials used, process, fermentation, and preservation methods. However, kimchi has typical biochemical, nutritional, and organoleptic properties and health-related functions. Kimchi fermentation is initiated by various microorganisms originally present in the raw materials, but the fermentation is gradually dominated by lactic acid bacteria. Numerous physicochemical and biological factors influence the fermentation, growth, and sequential appearance of principal microorganisms involved in the fermentation. Complex biochemical changes occur depending on the environmental conditions before, during, and after fermentation. The most important characteristics are the compositional changes of sugars and vitamins (especially ascorbic acid), formation and accumulation of organic acids, and texture degradation and softening. Nutritionally, kimchi is an important source of vitamins, minerals, dietary fiber, and other nutrients. This review covers in some detail the biochemical, microbiological, and nutritional characteristics of kimchi.

Antioxidative effect of intestinal bacteria Bifidobacterium longum ATCC 15708 and Lactobacillus acidophilus ATCC 4356.

2000-01-01
Meei‐Yn Lin , Fen-Juan Chang

Studies on the properties and mode of action of the purified regulatory subunit of bovine heart adenosine 3‘:5‘-monophosphate-dependent protein kinase.

1978-06-01
Jackie D. Corbin , P H Sugden , Lori J. West +3 more

ABSENCE AND PRESENCE OF FLUID FROM NORMAL AND INFLAMED GINGIVAE.

1965-07-01
Harald Löe , Poul Holm‐Pedersen

Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice

2018-01-02
Emmanuel Kwaw , Yongkun Ma , William Tchabo +5 more

Korean Ethnobotany Database

2016-01-01
Registry-Migration.Gbif.Org
The ethnobotany is important in two aspects. The first one concerns the fact that the ethnobotanical plants have been with us for a long time and they have been used 
 The ethnobotany is important in two aspects. The first one concerns the fact that the ethnobotanical plants have been with us for a long time and they have been used for many purposes including medicine. The second one concerns that their effectiveness in many fields has been proved and we can extract useful materials from them. The environmental problems due to a rapid economical development made their population to be decreased continually. So we need to have a systematic plan to conserve them. This research aims at collecting and organizing the data on Korean ethnobotany. Additionally we will input the data to a computer database and construct a web system to make it to be shared by domestic and international researchers.

The effects of formulation variables on the stability of freeze-dried human growth hormone.

1991-01-01
Michael J. Pikal , Karen M. Dellerman , and Michael L. Roy +1 more

Effect of Applying Malatang Sauce by Type Before and After Expert Whitening Agent Treatment on Bovine Tooth Coloring

2025-06-26
Chi-Yoon Sung , Hee‐Jung Lim , Moon‐Jin Jeong +1 more | Journal of dental hygiene science

RP273 Assessment of the Application for the Feed Additive Lactiplantibacillus Plantarum IMI 507028 for All Animal Species

2025-06-25
| FSA research and evidence.
The FSA/ FSS have undertaken a safety assessment of application RP 273 for the use of Lactiplantibacillus plantarum IMI 507028 as a feed additive for all animal species, from ALL 
 The FSA/ FSS have undertaken a safety assessment of application RP 273 for the use of Lactiplantibacillus plantarum IMI 507028 as a feed additive for all animal species, from ALL TECHNOLOGY (Ireland) LIMITED. FSA/FSS has reviewed the EFSA opinion (EFSA Journal 2021;19(7):6705) and confirm that it is adequate for UK considerations and therefore a full safety assessment of this application was not performed by FSA and FSS. In line with the principles for making use of EFSA opinions in their decision making on regulated products, the FSA/FSS opinion is that the conclusions of the EFSA opinion are valid for the UK and therefore Lactiplantibacillus plantarum IMI 507028, as described in this application, is safe and is not liable to have an adverse effect on the target species, worker safety, environmental safety and human health at the intended concentrations of use.

Salt-Induced Changes in the Phenolic Content of Melon F2 Offspring Sprouts Obtained from Fruit Deseeding

2025-06-25
Angelica Galieni , Beatrice Falcinelli , Fabio Stagnari +3 more | Foods
This study investigated the phytochemical content of melon sprouts obtained from by-product seeds of fruit processing and the elicitation effect obtained by the application of salinity to the growing substrate. 
 This study investigated the phytochemical content of melon sprouts obtained from by-product seeds of fruit processing and the elicitation effect obtained by the application of salinity to the growing substrate. Seeds from two melon Cultivars (Thales and SV9424ML) were sprouted at 0, 12.5, 25, and 50 mM NaCl concentrations (Salt). Due to intra-lot seed variability in germination speed, sprouts were harvested at 1 and 2 weeks after sowing (WAS), included as an experimental factor (Harvest), collecting, at each harvest, only those that had reached the ready-to-eat stage. Seed germination, shoot and root lengths, fresh and dry weights, and their content in phenolic compounds were determined. Cultivar, Harvest, and Cultivar × Harvest interaction affected sprout phenolic compound content more than Salt. In general, Thales exhibited a significantly greater phenolic compound content (+67.9%, on average). Harvest influenced phytochemicals, with sprouts at 2WAS exhibiting lower flavonoid and hydroxybenzoic acid levels (−31.3% and −73.0%, respectively), yet higher hydroxycinnamic acid content (+298.6%). This was a consequence of variations in p-coumaric and ferulic acids at 2WAS and in flavonoids at 1WAS. Moreover, Salt had an appreciable effect only on Thales, at moderate levels (25 mM NaCl). Our results suggest that the sprouting of by-product seeds of vegetables should be finely modulated based on the seed intra-lot variability in germination speed and on cultivar responsiveness to salinity for phytochemical elicitation.

Integrated Microbiome and Metabolomics Insights into Meat Quality Changes in Rice-Field Eel Slices During Refrigeration Storage: Effects of Δ-Polylysine, Vitamin C, Epigallocatechin Gallate, and Phloretin

2025-06-25
Liu Shi , Lifeng Yang , Juan You +4 more | Foods
Rice-field eel (Monopterus albus) slices, an important aquatic product in Southeast Asia, are prone to spoilage and deterioration during cold chain storage. In this study, the effects of a composite 
 Rice-field eel (Monopterus albus) slices, an important aquatic product in Southeast Asia, are prone to spoilage and deterioration during cold chain storage. In this study, the effects of a composite preservative (Δ-polylysine, Vitamin C (Vc), epigallocatechin gallate (EGCG), and phloretin) on the muscle quality (color, texture, water holding capacity (WHC)) of rice-field eel slices during refrigeration storage at 4 °C for up to 7 days was investigated, and the underlying mechanism was elucidated by the integrated microbiome and metabolomics, in addition to Elisa and Low-Field Nuclear Magnetic Resonance (LF-NMR). After 7 days of storage, the WHC, shear force, and a* decreased by 11.39%, 34.37%, and 49.20% in treated samples, and by 19.18%, 38.38%, and 54.87% in control samples, respectively. The addition of the composite preservative significantly increased Hexokinase, Pyruvate kinase, and Creatine kinase, while it decreased the total viable count (TVC), total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substance (TBARS), and Lactic acid. Preservative treatment maintained the moisture content of the eel slices during storage and prevented bright red oxymyoglobin from transforming into brown metmyoglobin. Microbiota composition (especially Pseudomonas) and metabolic pathways (including amino acid and its metabolites, nucleotide and its metabolite, and organic acid and its derivatives, etc.) were obviously altered by the preservative treatment. Pseudomonas, tryptophan-aspartic acid (Trp-Asp), D-Glucose 6-phosphate, Succinic Acid, Biliverdin 1, 5-Diaminopentane, and Tyramine, etc., are potential biomarkers for the quality changes of eel slices during refrigeration. These findings provide an in-depth understanding of the improvement of the eel slice quality during refrigeration storage by the composite preservative.

Development of an Image Processing System for Defect Detection in Nam Dok Mai Golden Mangoes

2025-06-25
Phimthanarat Mungkan , William B. Evans | Engineering and Technology Horizons
This study proposes an image processing-based approach for detecting surface defects in Nam Dok Mai mangoes. Each fruit was photographed from two sides to capture comprehensive defect characteristics. The images 
 This study proposes an image processing-based approach for detecting surface defects in Nam Dok Mai mangoes. Each fruit was photographed from two sides to capture comprehensive defect characteristics. The images were subsequently converted into the HSV color space to highlight darker defect regions, such as brown or black, followed by morphological dilation to refine defect boundaries and facilitate accurate area measurement. Detected defects were quantified in square centimeters and categorized into four quality classes: Extra Class, Class I, and Class II, according to the Thai Agricultural Standard TAS 5-2567. Additionally, a fourth class, Bad Quality, was introduced to represent defects exceeding the Class II size threshold. The annotated dataset was prepared using Roboflow, where labeling and data augmentation were conducted to enhance sample diversity. The dataset was partitioned into a training set (80%) and a testing set (20%). While image processing techniques were employed for initial dataset preparation, the primary objective was to develop a Mask R-CNN model capable of autonomously detecting defects directly from raw images, thereby eliminating the reliance on manual preprocessing. Following the training phase, the Mask R-CNN model was evaluated for its ability to detect and classify mango defects. Experimental results demonstrated high Precision and F1-Score values, particularly in the Extra Class and Bad Quality groups. The model achieved an overall accuracy of 70.71%, reflecting its strong potential for real-world application. It is anticipated that this system could significantly improve the accuracy and efficiency of mango sorting processes in the agricultural sector, contributing to standardized and reliable quality control.

Physicochemical Properties and Aroma Profiles of Golden Mulberry Fruits at Different Harvesting Stages

2025-06-24
Kunfeng Li , Wen‐Nee Tan , Lingxia Huang +1 more | Molecules
Golden mulberry (Morus macroura Miq.) is favored for its rich bioactive components and unique flavor, but fruit quality depends on harvest time. In the present study, golden mulberry fruits were 
 Golden mulberry (Morus macroura Miq.) is favored for its rich bioactive components and unique flavor, but fruit quality depends on harvest time. In the present study, golden mulberry fruits were collected at 18 (T1), 21 (T2), 24 (T3), and 27 (T4) days after flowering to investigate the impact of the harvesting stage on its physicochemical properties, antioxidant capacity, and aroma profile. Physicochemical parameters such as total phenols, total soluble solids, titratable acidity, and sensory evaluation revealed that the hardness gradually decreased with fruit maturity, whereas the weight of single fruit, total soluble solids, and solid–acid ratio increased, and soluble sugars, titratable acidity, total polyphenols and sugar–acid ratio initially increased and then decreased. Antioxidant capacity, measured by ABTS, FRAP, and DPPH assays, decreased with ripening, but stabilized at T3. In addition, the aroma components of golden mulberry fruit were analyzed by GC-MS, and it was found that aldehyde, alcohol, and ester were the main aroma components of the golden mulberry fruit. Combining the physicochemical indices, sensory evaluation, and aroma profiles, T3 period considered the optimal harvesting time. These findings offer practical guidance for the optimal harvesting and utilization of golden mulberry fruits.

Property Changes in Production of Hybrid Fresh Cheese Rich in Polyunsaturated Fatty Acids from Sacha Inchi (Plukenetia volubilis) Oil

2025-06-23
Đỗ HoĂ ng Giang , Chinh‐Nghia Nguyen , Chu Ky Son +7 more | Processes
Milk fat plays an important role in the flavor and texture of cheese. However, it contains high amounts of saturated fat and cholesterol, which have recently been reported to be 
 Milk fat plays an important role in the flavor and texture of cheese. However, it contains high amounts of saturated fat and cholesterol, which have recently been reported to be unsuitable for maintaining good health. The aim of this study was to evaluate the effects of milk fat’s replacement with sacha inchi (Plukenetia volubilis) oil in fresh cheese processing on the coagulation properties, nutritional value, and sensory properties, aiming to obtain a hybrid fresh cheese rich in polyunsaturated fatty acids (PUFAs). Milk fat (3.8% in standardized milk) was partly replaced with Vietnamese sacha inchi oil at 20, 40, 60, and 80%. The coagulation time, curd formation, and cheese yield showed no significant differences among the treatments (p &gt; 0.05), suggesting that sacha inchi oil did not adversely affect curd formation. The cholesterol levels decreased substantially, from 8.27 ± 0.53 mg/g in control samples to 2.63 ± 0.63 mg/g at 80% fat replacement. An increase in essential fatty acids in the fresh cheese was also found with an increase in the use of sacha inchi oil to replace milk fat, with the oleic acid concentration (OA, C18:1, cis ω-9) rising from 7.88 ± 0.36% to 23.44 ± 0.13% and the linoleic acid concentration (LA, C18:2, cis ω-6) from 6.44 ± 0.68% to 41.75 ± 2.50% at the highest substitution level. From a nutritional perspective, the replacement of milk fat with sacha inchi oil did not affect the macronutritional values (fat, protein), but it reduced the cholesterol levels and enhanced the overall nutritional value of the fresh cheese with increasing essential fatty acids. The milk fat alternative of sacha inchi oil for cheese processing contributed to a richer and creamier sensory experience of the final products, but no significant differences in the overall liking were found regarding the acceptance of customers. Thus, replacement with sacha inchi oil in PUFA cheese processing is a promising method to improve the nutritional value and sensory quality of fresh cheese.

Study on the effects of urea addition on the fermentation quality, nitrogen metabolism, microbial community, and metabolic characteristics of cotton strawlage

2025-06-23
Shan Zhou , Zhenxin Zhu , Xiaoping Chen +7 more | Frontiers in Microbiology
Background Cotton straw is a widely available agricultural by-product in Xinjiang, China, but its utilization as livestock feed is hindered by challenges such as high fiber content and the presence 
 Background Cotton straw is a widely available agricultural by-product in Xinjiang, China, but its utilization as livestock feed is hindered by challenges such as high fiber content and the presence of toxic free gossypol, which can negatively impact animal health and feed digestibility. Urea addition in feed fermentation has shown potential in improving feed quality by providing a nitrogen source for microorganisms, promoting fiber degradation, and increasing the content of crude protein. However, the optimal urea addition level for cotton straw fermentation remains unclear. The objective of this study was to explore the effects of urea addition on the fermentation quality, nitrogen fractions, bacterial community, and metabolic characteristics of cotton strawlage. The experiment included a control group with 0 % urea added (U0), a 0.1% urea group (U1, 1 g/kg fresh matter), a 0.2% urea group (U2, 2 g/kg fresh matter), and a 0.4% urea group (U3 4 g/kg fresh matter). After 45 days of fermentation, samples of the strawlage were collected and analyzed for their chemical composition, fermentation quality, nitrogen fractions, bacterial community, and metabolic characteristics. Result Compared to the U0 group, the U3 group significantly increased total nitrogen (TN), non-protein nitrogen (NPN), acetic acid, and propionic acid contents by 17.93%, 0.08%, 13.26%, and 0.01%, respectively, while significantly reducing free gossypol and non-structural nitrogen (NSN) levels by 48.50% and 14.22%, respectively, thereby optimizing the protein composition of cotton straw. Furthermore, the U1 and U2 groups exhibited significant downregulation of metabolites associated with amino acid and energy metabolism pathways, such as L-arginine, L-proline, L-ornithine, and 2-Oxoglutaric acid, compared to the U0 group. Conclusion The addition of urea significantly altered the fermentation quality, nitrogen fraction composition, microbial community composition, and metabolic profiles of cotton straw.

Effects of Saccharomyces cerevisiae Fermentation on Off-Odour Reduction and Flavour Compounds in Pig Large Intestines

2025-06-23
Yexing Liang , Yuncheng Li , Zheng Cao +4 more | Foods
Pig large intestines (PLIs) are usually processed into various dishes for consumption through cooking methods such as stir frying, stewing, and braising, which are difficult for many consumers to accept 
 Pig large intestines (PLIs) are usually processed into various dishes for consumption through cooking methods such as stir frying, stewing, and braising, which are difficult for many consumers to accept because of their unique and pungent off-odours. To reduce the number of off-odour substances present in PLIs, we compared the effects of an untreated control group (blank), added flour (WF), and added S. cerevisiae mixed 4% flour in PLIs for fermentation (SC) on the treatment of PLIs. We analysed colour, thiobarbituric acid reactive substance (TBARS) values, and total volatile basic nitrogen (TVB-N) values; additionally, sensory evaluations were performed. The results showed that after 5 h of fermentation, the S. cerevisiae mixed flour exhibited the most significant effect on reducing the off-odour of PLIs, exhibited the least effect on the TBARS value and TVB-N was controlled within a reasonable range, while simultaneously maintaining good quality. A total of 415 volatile compounds were identified via flavouromics. Combined with principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA), the key off-odour substances, including indole (faecal odour), 2-pentylthiophene (fat odour), (E)-2-octenal (fishy odour), and 2-methoxy-phenol (smoky odour), were reduced by 28.1%, 23.90%, 21%, and 22.89%, respectively, after fermentation. Moreover, the content of ethyl octanoate increased 31.04-fold, which enriched the flavour components of the PLIs. The results showed that fermentation of S. cerevisiae mixed flour could be used as a method to reduce the off-odours of PLIs.

Enhanced antibacterial and anti-inflammatory properties of Hwangryeonhaedok-tang fermented with Kimchi-derived Lactiplantibacillus plantarum WiKim0111 for potential acne treatment

2025-06-23
Ho Jae Lee , Chang Hee Jeong , Tae-Woon Kim +3 more | Brazilian Journal of Microbiology
Recent years have seen an increase in the incidence of acne in adults and teenagers resulting in active research in acne treatment. In the present study, we aimed to improve 
 Recent years have seen an increase in the incidence of acne in adults and teenagers resulting in active research in acne treatment. In the present study, we aimed to improve the anti-acne effects of Hwangryeonhaedok-tang (HHT) through fermentation using a kimchi-derived lactic acid bacterium. Lactiplantibacillus plantarum WiKim0111 (Lpb. plantarum WiKim0111) was selected to ferment HHT due to its strong antioxidant activity and its ability to effectively survive and grow in the HHT medium. The antimicrobial activity of HHT and fermented HHT (FHHT) against Cutibacterium acnes (C. acnes) was determined using an agar well diffusion assay. FHHT exhibited stronger antimicrobial, radical scavenging, and superoxide dismutase activity compared to HHT. RAW 264.7 cells pretreated HHT or FHHT showed significantly lower production of nitric oxide, interleukin (IL) -1ÎČ, and IL-6 than lipopolysaccharide -treated cells, with FHHT demonstrating higher efficiency than HHT. Overall, HHT fermented by Lpb. plantarum WiKim0111 displayed enhanced antioxidant and anti-inflammatory properties, as well as greater antibacterial activity against C. acnes compared to unfermented HHT. These findings suggest that FHHT may help mitigate acne symptoms by reducing oxidative stress, modulating inflammation, and directly inhibiting the growth of C. acnes. Further in vitro studies focusing on sebum-producing skin cells, as well as clinical trials evaluating the topical or oral application of FHHT, would be valuable to confirm its efficacy and safety in acne treatment.

Physicochemical and Sensory Properties of Bougainvillea-Flavored Sponge Cake using Extract, Powder, Dried, and Fresh forms

2025-06-23
Jelanie Christa L. Abella | International Journal of Innovative Research in Multidisciplinary Education
This study evaluated the physicochemical and sensory properties of sponge cakes incorporated with Bougainvillea (Bougainvillea spectabilis) in four forms: extract, powder, dried, and fresh. Parameters such as moisture content, pH, 
 This study evaluated the physicochemical and sensory properties of sponge cakes incorporated with Bougainvillea (Bougainvillea spectabilis) in four forms: extract, powder, dried, and fresh. Parameters such as moisture content, pH, color, texture, and overall acceptability were measured. Among the forms, the powdered Bougainvillea sample yielded the highest sensory acceptability, while the extract-treated cakes showed the most favorable physicochemical stability. The findings suggest potential functional and aesthetic applications of Bougainvillea in cake formulation.

Effect of Tricholoma matsutake Powder and Colored Rice Flour on Baking Quality and Volatile Aroma Compound of Cookie

2025-06-22
Yuyue Qin , Shu Wang , Haiyan Chen +4 more | Foods
In recent years, the consumers’ demand for healthy foods has been increased. To address the dietary related diseases, the food products enriched with mushroom or colored rice were promoted. The 
 In recent years, the consumers’ demand for healthy foods has been increased. To address the dietary related diseases, the food products enriched with mushroom or colored rice were promoted. The effects of Tricholoma matsutake powder and colored rice flour on baking quality and volatile aroma compound of cookies were investigated. Texture analyzer, and electronic nose (e-nose) were used to analyze the physicochemical, structural, and digestibility properties and volatile aroma compound of cookie. With the content of Tricholoma matsutake powder and colored rice flour increased, the hardness and free amino acid content increased. Cookie in terms of weaker network structure, relatively crispy cookie texture, and better in vitro digestion activity was obtained with appropriate amount replacement. The cookie sample contained with 5% Tricholoma matsutake and 20% red rice exhibited acceptable hardness and lowest starch hydrolysis rate. The volatile aroma compounds were also affected by the wheat flour substitution. The results indicated that Tricholoma matsutake powder and colored rice flour substitution improved the baking quality of cookie.

Investigating the quality indicators of the national product Kauincurd

2025-06-21
А. Đš. ХулДĐčĐŒĐ”ĐœĐŸĐČĐ° , Zh. A. IskakovĐ° , M. К. Iztileuov +2 more | The Journal of Almaty Technological University
This scientific study highlights the relevance of creating environmentally friendly products rich in biologically active compounds through the revitalization of traditional foods. Kauncurd is a traditional national dish made from 
 This scientific study highlights the relevance of creating environmentally friendly products rich in biologically active compounds through the revitalization of traditional foods. Kauncurd is a traditional national dish made from a mixture of curd and melon. The aim of the study is to determine the optimal formulation of kauncurd by comparing different recipes and scientifically validating its quality and safety indicators. In this work, two melon varieties were used: “Myrzashol” (commonly known as “Torpeda”) and “Kolhoznitsa” (or angelek), combined with curd in 2:1 and 1:1 ratios. Determined the hysicochemical, organoleptic, and safety parameters the finished products. The dry matter content was determined by the gravimetric method through drying in an oven at 102°C until constant weight; protein content was measured using the Kjeldahl method, fat content by the Soxhlet method, acidity by titration, and pectin content by the titration method in accordance with GOST 29059-91. The “Torpeda” variety showed advantages over the “Kolhoznitsa” variety in terms of protein, fat, pectin, and vitamin C content. Kauncurd samples prepared at a 2:1 ratio received high sensory evaluations and showed a significant reduction in nitrate and heavy metal levels. This demonstrates that kauncurd can be used as an eco-friendly, functional food product. The research results lay the scientific and practical foundation for the revival of national dishes.

Development of a recipe for a tonic drink based on mathematical data processing

2025-06-21
Z. T. Mametov , А. К. КДĐșОбаДĐČĐ° | The Journal of Almaty Technological University
Currently, the production of soft drinks is one of the well-developed market segments. The production is aimed at obtaining drinks with various functional properties. Most consumers prefer new, competitive drinks 
 Currently, the production of soft drinks is one of the well-developed market segments. The production is aimed at obtaining drinks with various functional properties. Most consumers prefer new, competitive drinks aimed not only at creating an invigorating effect, but also at improving the health of the body as a whole. One of the types of such drinks are isotonics - these are drinks aimed at replenishing the water-salt balance in the body after active, sports loads. The purpose of the work is to create a recipe for a drink aimed at restoring the water-salt balance of the body, using natural ingredients and sugar substitutes. The research methodology includes the use of GRETL and MS Excel programs for mathematical data processing, calculating the molar masses of salts and building regression models. The experimental part is based on the analysis of various recipes and sensory evaluation of their organoleptic properties. As a result, the optimal ratios of natural electrolytes were determined and a plant sweetener - stevia extract was selected. The developed recipe for the drink meets modern quality standards, combining useful properties and taste appeal. The work contributes to the development of domestic functional drinks, offering a practical solution for creating competitive products. The results obtained open up prospects for further research and commercial application.

Systemic Characterization of the Pulp, Peels, and Seeds of the Yellow Puçå (<i>Mouriri grandiflora</i>) and Impacts of Simulated In Vitro Gastrointestinal Digestion on the Chemical, Biological, and Antioxidant Properties of Polyphenols

2025-06-20
Camila Mariane da Silva Soares , RĂŽmulo Alves Morais , Maria Olivia dos Santos Oliveira +4 more | ACS Omega

‘Jelly Heart’ Japanese Plum

2025-06-20
Jung Hyun Kwon , Eun Young Nam , Ji Hae Jun +6 more | HortScience

Sensory Characteristics and Glycemic Index of Biscuits Made from Sorghum Flour and Red Bean Flour

2025-06-20
Taufiq Firdaus Al-Ghifari Atmadja , Nur Arifah Qurota A’yunin | Amerta Nutrition
Background: Diabetes mellitus is a significant nutritional problem faced by adults. Nutritional therapy is one approach to managing this condition. Functional foods, such as sorghum with a low glycemic index, 
 Background: Diabetes mellitus is a significant nutritional problem faced by adults. Nutritional therapy is one approach to managing this condition. Functional foods, such as sorghum with a low glycemic index, help regulate blood sugar levels and are safe for diabetics. The combination of sorghum and red bean flour in a biscuit formulation provides a functional alternative for diabetics. Objectives: This study analyzed the sensory characteristics and glycemic index values of sorghum and red bean biscuits. Methods: This study used an experimental design with a completely randomized design (CRD), consisting of 3 treatments and 2 replications. The biscuit formulation ratios of sorghum flour, red bean flour, and wheat flour were F1 (50:30:10), F2 (40:30:20), and F3 (30:30:30). A sensory characteristics test was conducted by 30 panelists, and the data were analyzed using ANOVA and Duncan's Further Test. Furthermore, the selected formulas were analyzed for glycemic index values. Results: The findings revealed that Formula F3, consisting of biscuits with a 30:30:30 ratio of wheat flour, sorghum flour, and red bean flour, was the chosen formula with the highest average sensory characteristics in terms of taste, aroma, texture, and color. The Anova test results showed no significant differences in the characteristics of color (p-value 0.065), aroma (p-value 0.520), taste (p-value 0.896), and texture (p-value 0.067). The selected formula (F3) had a glycemic index value of 9.38. Conclusions: Selected sorghum and red bean biscuits (F3) have low glycemic index levels, so these biscuits are safe for consumption by people with diabetes mellitus.

Carbomer Gelation Indicator for Acid–Base Titration of Colorless, Colored, and Opaque Juice Samples

2025-06-18
K. P. Khadeeja Thanha , P. Ayisha Sana , C. G. Jincy +2 more | Food Analytical Methods

Digestibility and Quality Characteristics of <i>Sulgidduk</i> (a Traditional Korean Rice Cake) Prepared with Malic Acid-Treated Wheat Starch

2025-06-18
Gyeong A Jeong , Inae Lee , Chang Joo Lee | Journal of Microbiology and Biotechnology

Reclamation of Traditional Chinese Medicine By-Products Using Two-Stage Fermentation and Evaluation of Their Beneficial Effects as Dietary Feed Supplements for Hu Sheep

2025-06-18
Shaoshi Ji , Taojie Xu , Chunxia Mao +5 more | Waste and Biomass Valorization

Kam (Rongjiang Variety) – ADDENDUM

2025-06-17
Jie Yang , Xiyu Wu , Jiangping Kong | Journal of the International Phonetic Association

A Study on the Enhancement of Storage Stability in Formulated Gac Fruit Oil and Its Encapsulated Form

2025-06-17
Po-Hua Wu , Chia-Yu Lin , Ming‐Tsang Wu +3 more | Processes
The fruit of Momordica cochinchinensis Spreng., commonly known as Gac fruit, contains arils rich in carotenoids and unsaturated fatty acids, making it suitable for use as a natural colorant, flavor 
 The fruit of Momordica cochinchinensis Spreng., commonly known as Gac fruit, contains arils rich in carotenoids and unsaturated fatty acids, making it suitable for use as a natural colorant, flavor enhancer, and dietary supplement. This study examined Gac oil extracted from locally cultivated Gac fruit in Taiwan and evaluated the impact of different encapsulation methods and press through packaging (PTP) packaging on its oxidative stability during storage. The Gac oil was found to contain exceptionally high levels of ÎČ-carotene (up to 6047.52 ± 16.15 ppm) and lycopene (3192.84 ± 20.21 ppm). Among the tested formulations, soft capsules demonstrated lower peroxide value (PV) and better retention of carotenoids, including lycopene ÎČ-carotene compared to hard capsules. Furthermore, capsules stored in PTP packaging exhibited enhanced protection against oxidation. Overall, soft capsules combined with PTP packaging provided the most effective approach for maintaining the nutritional quality and oxidative stability of Gac oil during storage.

Phytochemical Screening, GC-MS Analysis and In vitro Antioxidant Studies of Ethanol Extract of Icicinia mani (Earth Balls) Tubers

2025-06-17
M. I. Akpanabiatu , Joseph Anna Ubon , USENOBONG FRIDAY UFOT +4 more | International Journal of Biochemistry Research & Review
Introduction: Icicinia mani also known as Efik-isong in Ibibio is a potential feed material for animals including humans. There are reports that commercial producers of garri, a major staple food 
 Introduction: Icicinia mani also known as Efik-isong in Ibibio is a potential feed material for animals including humans. There are reports that commercial producers of garri, a major staple food in Southern Nigeria combine large quantities of Icicinia mani tubers with cassava to increase their production. In this study, we conducted the phytochemical screening, GC-MS analysis and in vitro antioxidant activity of Icicinia mani (Earth balls) tubers using standard methods to ascertain the safety or otherwise of this plant material. Methodology: Finely ground Icicinia mani tubers (1000 g) was extracted with 80 % ethanol and the filtrate was concentrated using a rotary evaporator (LabTech EV400H). The dried extract was refrigerated at 4 oC until required for use. Qualitative and quantitative phytochemical screening were conducted using standard protocols. Analysis of the extract was by gas chromatography-mass spectrometry (GC-MS) to identify the important functional groups and phytochemical constituents. In vitro antioxidant activity of the extract was evaluated using ferric-reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, and nitric oxide (NO) scavenging assays. Results: The results of phytochemical screening indicate the presence (g/100 g) of alkaloids (29.703), flavonoids (8.911), tannin (5.455), steroids (0.007), saponin (13.269), cardiac glycosides (18.889), cyanogenic glycosides (0.002), oxalate (0.0004) and anthocyanin (10.00). GC-MS analysis revealed the presence of one hundred and five (105) compounds of which 1,2-Benzisothiazole, 3-(hexahydro-1H-azepin-1-yl)-, 1,1-dioxide had the highest retention time (23.712), Ethyl 2-(2-chloroacetamido)-3,3,3-trifluoro-2-(4-fluoroanilino) propionate had the highest molecular weight (356.70), while n-Hexadecanoic acid the highest peak area (4.92). The FRAP, DPPH, and NO scavenging assays indicated that the extract was capable of neutralizing free radicals. Conclusion: Ethanol extract of Icicinia mani tubers contains useful phytochemicals which synergistically confers strong antioxidant potentials on it, hence, the extract may be considered a potential natural source for developing additives in the food and pharmaceutical industries, offering an alternative to synthetic compounds for enhancing health benefits and mitigating oxidative stress. Further investigations on the minerals and proximate analysis as well as the effects of the extracts on biochemical parameters are on-going in our laboratory.

A population-based study on safety and health of drinking Litsea coreana tea (hawk tea)

2025-06-16
Han Zhang , Xi‐yu Pu , Haijun Huang +4 more | Frontiers in Public Health
Background A herbal tea of leaves and stems of Litsea coreana , named Hawk tea locally, has been traditionally consumed in some places in southwestern China. However, there is no 
 Background A herbal tea of leaves and stems of Litsea coreana , named Hawk tea locally, has been traditionally consumed in some places in southwestern China. However, there is no human based evidence about the safety and health effects of drinking hawk tea. This study aims to illustrate possible healthy effects of consuming hawk tea in a population with a habit of drinking hawk tea in Chongqing city. Methods A hawk tea producing area located in Chongqing city was selected as the study setting, and residents were randomly designated. Self-designed questionnaires were administered to collect data, including basic information, the behaviors of consumption of hawk tea, and various health information. Results Among the 4,363 respondents, 2,278 (52.2%) drank tea more 1 time per month and 957 (42.0%) were heavy drinkers. Among 2,278 Hawk tea drinkers, 62 reported various symptoms after drinking, and logistic regression showed no relationship between the symptoms reported and the characteristics of consumption (duration, frequency, and volume) ( p &amp;gt; 0.05). In addition, heavy hawk tea drinkers had a lower risk of hyperlipidaemia than light hawk tea drinkers ( p &amp;lt; 0.001, 95% odds ratio = 0.26). Conclusion With the long history of consumption in the population and the effects on health as were shown in this study, hawk tea poses no detectable health risks to consumers and shows some benefit to metabolism of lipids. It can be recognized and recommended as a safe and healthy herbal beverage for people to consume in daily life. Further interventional studies on its safety and health benefits are warranted.

Integrative Analysis of Chrysanthemum morifolium 'Fubaiju': A Roadmap from Traditional Herb to Sustainable Multi-Purpose Resource

2025-06-16
Chen Yanyang , Yan Yao , Sun Yuexin +1 more | Research Square (Research Square)
<title>Abstract</title> Background <italic>Chrysanthemum morifolium</italic> 'Fubaiju' (Fubaiju), a revered traditional Chinese medicinal plant, harbors unique pharmacological and nutritional attributes. However, a comprehensive elucidation of its phytochemical landscape and diverse cross-disciplinary applications 
 <title>Abstract</title> Background <italic>Chrysanthemum morifolium</italic> 'Fubaiju' (Fubaiju), a revered traditional Chinese medicinal plant, harbors unique pharmacological and nutritional attributes. However, a comprehensive elucidation of its phytochemical landscape and diverse cross-disciplinary applications remains a significant research lacuna. This study aimed to bridge this gap by conducting an in-depth, multi-faceted investigation into Fubaiju, thereby unlocking its full potential as a sustainable resource. Methods We executed a multi-omics analytical strategy on an extensive collection of 102 Fubaiju samples, meticulously sourced from seven distinct cultivation regions and encompassing all major plant parts: flowers, roots, stems, and leaves. Key functional components, including total flavonoids, chlorogenic acid, luteoloside, and 3,5-O-dicaffeoylquinic acid, were precisely quantified using High-Performance Liquid Chromatography (HPLC). Concurrently, essential and trace inorganic elements (K, Ca, Mn, Zn, Se, and Mo) were determined via Inductively Coupled Plasma Mass Spectrometry (ICP-MS). To contextualize Fubaiju's unique characteristics, rigorous comparative studies were performed against five other pharmacopeia-recognized <italic>Chrysanthemum</italic> species, employing advanced multivariate statistical analyses. Key Results <bold>Pronounced Chemodiversity and Superior Bioactivity</bold> <bold>Floral Uniqueness in Luteoloside Accumulation:</bold> Fubaiju flowers demonstrated a remarkable 1.6-fold higher accumulation of luteoloside (0.446 ± 0.032 g/100g dry weight, DW) when compared to the widely recognized <italic>C. morifolium</italic> 'Hangju' (0.294 g/100g DW, <italic>p</italic> &lt; 0.01, ANOVA). This elevated luteoloside content was strongly correlated with potent anti-inflammatory activity, as evidenced by a 78% inhibition of cyclooxygenase-2 (COX-2) at a physiologically relevant concentration of 50 ”g/mL. <bold>Leaf Primacy in Phenolic Acid Content:</bold> The leaves of Fubaiju emerged as an exceptionally rich reservoir of chlorogenic acid (1.62 ± 0.15 g/100g DW, significantly higher than 0.76 g/100g DW in flowers) and, notably, 3,5-O-dicaffeoylquinic acid, reaching an extraordinary concentration of 3.90 ± 0.21 g/100g DW. This level substantially outperforms previously reported values in other renowned medicinal plants such as <italic>Artemisia annua</italic> (2.80 g/100g DW), highlighting a novel and potent source of this bioactive compound. <bold>Robust Cultivation Stability and Assured Safety Profile</bold> <bold>Regional Consistency in Quality Markers:</bold> The total flavonoid content, a critical quality indicator, exhibited remarkably low spatial variability (Coefficient of Variation, CV = 12.3%) across the seven diverse cultivation regions. This finding underscores the genetic stability and consistent phytochemical expression of the virus-free Fubaiju seedlings utilized, a crucial factor for standardized production. <bold>Manganese Safety for Consumption:</bold> The manganese (Mn) content in Fubaiju flowers (maximum observed: 299 mg/kg DW) was found to be 51% lower than the average levels reported in commercial tea leaves (approximately 613 mg/kg DW). This ensures that consumption of Fubaiju-based products, such as herbal teas, aligns comfortably within the World Health Organization (WHO) recommended daily intake limits for manganese (4.0 mg/day), based on typical consumption patterns (e.g., 5g serving per day). <bold>Distinct Cross-Species Competitive Advantages</bold> <bold>Significant Zinc Enrichment:</bold> Fubaiju flowers were characterized by a notably high zinc (Zn) content of 33.0 ± 2.5 mg/kg DW. This represents a 2.2-fold greater concentration compared to another common cultivar, <italic>C. morifolium</italic> 'Gongju' (15.1 mg/kg DW), suggesting enhanced potential for Fubaiju in applications requiring immunomodulatory support, where zinc plays a vital role. <bold>Exceptional Antioxidant Capacity:</bold> Extracts derived from Fubaiju leaves demonstrated superior Oxygen Radical Absorbance Capacity (ORAC) values, measured at 12,500 ± 890 ”mol Trolox Equivalents (TE)/g DW. This antioxidant potential significantly surpasses that of the synthetic antioxidant Butylated Hydroxytoluene (BHT) (8,200 ”mol TE/g DW) and commonly consumed green tea extracts (9,400 ”mol TE/g DW), positioning Fubaiju leaves as a potent natural alternative. <bold>Promising Waste-to-Wealth Valorization Potential</bold> <bold>Stem and Root Resourcefulness:</bold> Traditionally discarded stems were found to contain a high proportion of cellulose (58%, confirmed by Fourier-Transform Infrared Spectroscopy, FT-IR), rendering them a viable feedstock for the production of biodegradable packaging materials. Simultaneously, Fubaiju roots exhibited significant nitrogen-fixing potential, indicated by a high abundance of the <italic>nifH</italic> gene (1.2 × 10⁎ copies/g soil), suggesting their utility as a natural biofertilizer. Conclusion Our integrative, multi-omics analysis unequivocally positions <italic>Chrysanthemum morifolium</italic> 'Fubaiju' as a paradigm for the sustainable and holistic utilization of traditional plant resources. This study illuminates its profound potential across multiple domains: <bold>Pharmaceutical Innovation and Drug Discovery:</bold> Fubaiju flowers, with their exceptionally high luteoloside content (0.446 g/100g DW), are identified as an optimal source for extracting this potent anti-inflammatory and antitumor agent. <italic>In vitro</italic> assays demonstrated dose-dependent cytotoxic activity against HeLa cervical cancer cells (IC<sub>50</sub>: 32 ”M), significantly outperforming <italic>C. morifolium</italic> 'Hangju' (luteoloside: 0.294 g/100g DW). The previously underappreciated leaves, rich in 3,5-O-dicaffeoylquinic acid (3.90 g/100g DW), exhibit compelling dual anti-inflammatory and antiviral capabilities, including 83% inhibition of Herpes Simplex Virus Type 1 (HSV-1) replication at 100 ”g/mL, opening avenues for novel therapeutic applications. <bold>Functional Food and Nutraceutical Development:</bold> Leaf-derived extracts, boasting superior antioxidant capacity (ORAC: 12,500 ”mol TE/g DW), present a natural and more effective alternative to synthetic antioxidants like BHT (8,200 ”mol TE/g DW), catering to the growing consumer demand for clean-label food products. The demonstrably low manganese content in Fubaiju flowers (≀299 mg/kg DW) ensures the safety of its regular consumption as an herbal tea, with estimated daily Mn intake (1.2 mg/day for a 5g serving) well within established international safety guidelines. <bold>Advancing a Green Circular Bioeconomy:</bold> This research pioneers a waste valorization strategy for Fubaiju stems and roots, which are typically agricultural by-products. Stems, with their high cellulose content (58%), can be repurposed into biodegradable materials, while roots, with a favorable Nitrogen-Phosphorus-Potassium (N-P-K) ratio (2.1-0.8-3.4%) and nitrogen-fixing microbial communities, can serve as effective biofertilizers, thereby minimizing agricultural waste and promoting soil health. Preliminary cosmetic prototypes incorporating Fubaiju leaf extracts showcased significant moisturizing efficacy (89%, comparable to hyaluronic acid at 92%) and notable Ultraviolet B (UVB) protection (Sun Protection Factor (SPF) 18 at a 5% extract concentration), indicating potential in natural cosmeceutical formulations. This comprehensive investigation establishes a scientifically robust “Plant Part-to-Product” roadmap for Fubaiju, effectively bridging traditional ethnopharmacological knowledge with modern principles of the circular bioeconomy. For more details, please refer to Figure 1. Future research endeavors should prioritize the application of synthetic biology and metabolic engineering approaches to further enhance the production of key bioactive metabolites in Fubaiju, alongside rigorous industrial-scale validation of its diverse proposed applications to translate these findings into tangible societal benefits.

Development and characterization of functional yogurt fortified with mint powder (Mentha spicata L.): study on the physicochemical, sensory characteristics and shelf life

2025-06-15
| Kirkuk University Journal For Agricultural Sciences

Design and Characterization of a Mushroom-Enriched Chewable Supplement for PCOS Management

2025-06-14
Ms. Varsha Rane | International Journal for Research in Applied Science and Engineering Technology
polycystic ovarian syndrome, is a common reproductive illness which impacts several metabolic processes along with a number of relate Type 2 diabetes, obesity, cardiovascular disease, and insulin resistance (IR) are 
 polycystic ovarian syndrome, is a common reproductive illness which impacts several metabolic processes along with a number of relate Type 2 diabetes, obesity, cardiovascular disease, and insulin resistance (IR) are all made more likely by it. A consensus diagnosis among physicians is challenging because to the subjective phenomenology and the disease's unknown aetiology. A mix of genetic and environmental variables seems to be the root cause of this familial genetic condition. The medical disorders. Anovulation, polycystic ovaries, and hyperandrogenism are signs of PCOS. In first-degree relatives, it has been correlated with issues with metabolism. Nutraceuticals—natural bioactive compounds with health benefits— have emerged as promising adjuncts in the management of PCOS. This study focuses on the formulation and evaluation of nutraceuticals gummies designed to support hormonal balance, metabolic function, and overall reproductive health in women with PCOS. Key active ingredients including Vitamin D, Terpenoids, Curcumin, Cinnamon aldehyde, inositol. The gummy dosage form was chosen for enhanced patient compliance, palatability, and ease of consumption. Preliminary evaluations demonstrated good organoleptic properties, stability, and efficacy potential. This novel delivery system may serve as an effective, user-friendly alternative to conventional supplements, potentially improving adherence and outcomes in PCOS care.

Cooking Performance and Sensory Characteristics of Gluten-Free Pasta Enriched with Indigenous Ingredients

2025-06-14
Anisha Verma | International Scientific Journal of Engineering and Management
Abstract The study titled “Cooking Performance and Sensory Characteristics of Gluten-Free Pasta Enriched with indigenous Ingredients” aimed to develop a gluten-free pasta using locally sourced flours and to evaluate its 
 Abstract The study titled “Cooking Performance and Sensory Characteristics of Gluten-Free Pasta Enriched with indigenous Ingredients” aimed to develop a gluten-free pasta using locally sourced flours and to evaluate its cooking qualities, sensory attributes, nutritional composition, and cost. Pasta was formulated using varying proportions of rice flour, corn flour, defatted soy flour, and guar gum flour across three treatments: T1 (65:10:20:5), T2 (50:10:30:15), and T3 (35:10:40:15), with a standard wheat-based pasta serving as the control (T0). Gluten content was assessed using the AACC Method 38-10 (2000), while cooking time and cooking loss were determined using AACC Method 66-50 (2000). Sensory evaluation was conducted using a 9-point Hedonic Scale.Results indicated that the gluten-free formulations contained no detectable gluten. Cooking time and cooking loss were reduced in gluten-free variants compared to the control. Among all samples, T2 achieved the highest sensory scores in color, texture, flavor, and overall acceptability. The cooking loss showed significant gradual decrease along with the addition of rice flour, gaur gum flour, defated soyaflour and corn flour . Nutritional analysis revealed significantly higher levels of protein, fiber, energy, vitamins, and minerals in the gluten-free pasta, particularly T2, when compared to the control. The cost per 100g of raw ingredients ranged from Rs. 6.00 for the control to Rs. 7.77 for T3.The study concludes that gluten-free pasta can be effectively prepared using rice flour, corn flour, defatted soy flour, and guar gum flour, with T2 offering the best balance of sensory quality, nutrition, and affordability. Key words – Gluten, pasta, cooking quality, sensory quality, Nutritional composition, defatted soy flour, guar gum.

The Effect of Jeruju Leaf Brew (Acanthus ilicifolius L) on HOMA-IR and TNF-α in White Rats Induce by STZ-NA

2025-06-13
Munifa Majdiyyah , Ade Chairina , Diana Nur Afifah +1 more | Medical Laboratory Technology Journal
The International Diabetes Federation (IDF) has reported a consistent global rise in the prevalence of type 2 diabetes mellitus (T2DM). Conventional T2DM treatments such as metformin, sulfonylureas, and insulin therapy 
 The International Diabetes Federation (IDF) has reported a consistent global rise in the prevalence of type 2 diabetes mellitus (T2DM). Conventional T2DM treatments such as metformin, sulfonylureas, and insulin therapy are effective. Still, they can lead to side effects, including gastrointestinal disturbances, hypoglycemia, renal impairment, weight gain, and complications associated with injection procedures. The herbal remedies are considered a natural alternative with fewer adverse effects. Acanthus ilicifolius (Jeruju) contains antioxidant compounds such as flavonoids, alkaloids, and saponins and may serve as a complementary therapy. This study investigated the effect of jeruju leaf brew at 6 ml/kg/day and 12 ml/kg/day on tumor necrosis factor alpha (TNF-α) and homeostatic model assessment of insulin resistance (HOMA-IR) levels. Using a true experiment with a randomized post-test only with a control group design, 30 rats were divided into five groups (K0, K−, K+, P1, and P2). After 28 days of intervention, groups P1 and P2 showed significant reductions in TNF-α (7.80 pg/ml and 6.94 pg/ml, respectively) and HOMA-IR (3.75 and 3.28, respectively). These findings indicate that a higher dose of jeruju leaf brew results in greater reductions in TNF-α and HOMA-IR levels in T2DM rats.

CATIONIC AMINO ACID TRANSPORTER 1 modulates amino acid distribution between stem and leaf in new shoots: a case study of theanine distribution in tea plants (C<i>amellia sinensis</i>)

2025-06-13
Shupei Zhang , Shijia Lin , Rongzhen Jin +7 more | PLANT PHYSIOLOGY
Abstract Theanine, a tea plant (Camellia sinensis) -specific non-proteinogenic amino acid, is one of the most important components conferring the taste quality and health benefits of tea. It is primarily 
 Abstract Theanine, a tea plant (Camellia sinensis) -specific non-proteinogenic amino acid, is one of the most important components conferring the taste quality and health benefits of tea. It is primarily synthesized in roots of tea plants and transported to new shoots, where it is mainly distributed to the young stem; however, tea is predominantly produced from young leaves. To promote more theanine allocation to young leaves, the molecular mechanism underlying theanine distribution between stems and leaves requires elucidation. In this study, we found the ratios of stem-to-leaf theanine content in the new shoots of 11 tea plant cultivars ranged from 3.8 to 8.8. Analyses on transcriptome and gene expression demonstrated that the expression of CATIONIC AMINO ACID TRANSPORTER1 (CsCAT1), an amino acid transporter-encoding gene, was highly correlated with the ratios of theanine content in the stem and in leaf (r = 0.97, p &amp;lt; 0.0001). Further analyses indicated that CsCAT1 localizes in the plasma membrane and has theanine transport activity. Moreover, CsCAT1 was predominantly expressed in the vascular ray cells in the stem. Finally, we found that repression of CsCAT1 increased theanine content in young leaves and the ratio of leaf-to-stem theanine content. These results indicate that CsCAT1 modulates theanine distribution between stem and leaf and provides a target for increasing theanine content in young leaves of tea plants.

Preclinical Investigation into the Anti-hypogonadism Effects of Panax Ginseng Root

2025-06-12
Shikha Sharma , Jatin Kumar , Ankita Lakhanpal +1 more | Current Bioactive Compounds
Introduction: Hypogonadism, characterized by reduced functionality of the gonads, is prevalent in older males, particularly those who are suffering from obesity or diabetes. It is diagnosed when serum levels of 
 Introduction: Hypogonadism, characterized by reduced functionality of the gonads, is prevalent in older males, particularly those who are suffering from obesity or diabetes. It is diagnosed when serum levels of testosterone fall below 300 ng/dL alongside symptoms such as sexual dysfunction, muscle loss, and mood changes. Current treatment primarily involves Testosterone Replacement Therapy (TRT), which has significant drawbacks, prompting the need for alternative treatments. This study explores the effectiveness of Panax ginseng in male rats with hypogonadism. Materials and Methods: Thirty Male Wistar albino rats were categorized into five distinct groups: control, disease, standard (treated with testosterone enanthate), and two test groups treated with different doses of Panax ginseng extract. Hypogonadism was induced using streptozotocin (STZ). Blood glucose, body weight, and hormonal levels were monitored, and histopathological analyses were conducted. Results: Panax ginseng significantly stabilized body weight and reduced blood glucose levels in Hypogonadistic rats. It also enhanced testosterone and follicle-stimulating hormone (FSH) levels while reducing prolactin levels. Histopathological assessments revealed structural improvements and regeneration of testicular cells in Panax ginseng-treated groups compared to the disease control. Discussion: Panax ginseng may aid in managing STZ-induced hypogonadism by enhancing hormone levels, testicular structure, and metabolic function. Its benefits are likely due to ginsenosides that support hormonal regulation, insulin sensitivity, and antioxidant defense, highlighting its potential as a natural therapeutic agent. Conclusion: These findings indicate that Panax ginseng extract has significant therapeutic potential for treating hypogonadism, improving metabolic health, and modulating key reproductive hormones.

The effects of fermentation temperature and starter culture on metabolite profiles and acidity changes during the storage of kimchi

2025-06-12
Thi Trang Nguyen , Thi Hanh Nguyen | Acta Scientiarum Polonorum Technologia Alimentaria

Investigating the Antiobesity Effects of the <i>Allium tenuissimum</i> Flower Extract

2025-06-12
Ziqi Liu , Ryoiti Kiyama , Sijun Dong | ACS Food Science & Technology

Characterization of plant-based sausage quality using shiitake mushroom mycelium and soybean and wheat proteins

2025-06-12
Yu-Na Oh , Hack-Youn Kim | Food Science of Animal Resources

Exploring the Quality of lophatherum gracil based on Taste and Quantitative Multi-component Determination

2025-06-12
Zhiwei Liu , Wang Ying | International Journal of Biology and Life Sciences
Lophatherum gracile is both edible and medicinal, and quality evaluation of lophatherum gracil is necessary to ensure the clinical efficacy of lophatherum gracil. In this study, an HPLC method was 
 Lophatherum gracile is both edible and medicinal, and quality evaluation of lophatherum gracil is necessary to ensure the clinical efficacy of lophatherum gracil. In this study, an HPLC method was established to determine the contents of eight components in lophatherum gracil, namely orientin, isoorientin, vitexin, isovitexin, kaempferol, luteolin, caffeic acid and chlorogenic acid, and it was found that chlorogenic acid, kaempferol, isovitexin, luteolin, and isoorientin were the characteristic components for the quality difference of lophatherum gracil in different origin. At the same time, the taste of lophatherum gracil was determined, and it was found that the taste was differentiated by the content of the active components. The correlation study between the taste information and the content of active components found that the taste reacted to the high or low content of active components in the herbs, and the pattern presented could be used for rapid identification of the quality of herbs. In conclusion, the present study combines the taste of herbs with the analysis of the active components content to provide new ideas and means for the evaluation of the quality of herbs and to provide reference for their clinical application.

Association among antioxidant nutrients intake, nutritional status and side effects of cancer patients undergoing antineoplastic treatment".

2025-06-11
Emanuel Ubaldino Torres JĂșnior , MarĂ­lia Tokiko Oliveira Tomiya , Priscilla MarĂ­a Bernardo Da Silva +5 more | NutriciĂłn clĂ­nica y dietĂ©tica hospitalaria/NutriciĂłn clĂ­nica, dietĂ©tica hospitalaria
Objective: To analyze the influence of antioxidant nutrients consumption over the nutritional status of cancer patients as well as over the occurrence of side effects during antineoplastic treatment. Methods: This 
 Objective: To analyze the influence of antioxidant nutrients consumption over the nutritional status of cancer patients as well as over the occurrence of side effects during antineoplastic treatment. Methods: This is a cross-sectional study carried out at a philanthropic hospital in northeastern Brazil with cancer patients undergoing antineoplastic treatment, aged ≄ 18, of both genders. Sociodemographic, clinical and anthropometric data were collect, as well as the record of symptoms related to the adverse effects of antineoplastic treatment. Data on the consumption of antioxidant nutrients’ (vitamin A, C and E, zinc and selenium) food sources were estimated through Food Frequency Questionnaires (FFQ) and evaluated according to nutritional reccomendations. Results: This sample consisted of 42 participants, 76.2% female and with a mean age of 53. Breast cancer was the most frequent cancer type (52.4%), and 47.6% of cases were metastatic. Regarding nutritional status, 57.2% of patients were overweight or obese, and 38% reported significant weight loss. Vitamin A and C intake were adequate in 92.85% and 76.19% of patients, respectively, but vitamin E, zinc and selenium ingestion all showed low adequacy. Conclusion: No correlation between consumption of antioxidant micronutrients, nutritional status and frequency of side effects in oncologic patients undergoing antineoplastic treatment was identified. This highlights the complexity surrounding cancer biology. Thus, the findings of this study reinforce the need for continuous and individualized nutritional support containing specific interventions for cancer patients.

STUDY ON THE EFFECTS OF ANTHOCYANINS ON THE GROWTH PERFORMANCE, IMMUNITY, AND MEAT QUALITY OF ZI GEESE

2025-06-05
He Huang , Size Wang , Chunyu Zeng +7 more | The Journal of Applied Poultry Research