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1.
Heidi B. Graversen Eleonora Miquel Becker Leif H. Skibsted Mogens L. Andersen 《European Food Research and Technology》2008,226(4):737-743
Black chokeberry juice (Aronia melanocarpa, Elliot), blackcurrant juice (Ribes nigrum, Ben Lomond) and α-tocopherol were found to protect phosphatidyl choline against oxidation in a peroxidating liposome system
as evidenced by lag phases for formation of conjugated dienes. When present together, black chokeberry juice and α-tocopherol
showed a clear synergistic effect on the length of the lag phase, while effects of blackcurrant juice and α-tocopherol were
additive. The concentration of total phenolics in black chokeberry juice was six times higher than in blackcurrant juice (gallic
acid equivalents). Ascorbic acid corresponded to 1% of total phenolics in black chokeberry juice and 10% in blackcurrant juice.
Based on the length of the lag phase, the phenolics present in black chokeberry were on an average, twice efficient as scavengers
of lipid peroxyl radicals as phenolics in blackcurrant. Black chokeberry was by HPLC analysis of peroxidating liposomes, in
contrast to blackcurrant, found to protect α-tocopherol efficiently against oxidation to the end of the lag phase. The phenolics
present in black chokeberry juice were concluded to be more efficient in regenerating or protecting α-tocopherol than ascorbic
acid or the phenolics in blackcurrant. As for the phenolics, this was further evidenced by ranking of their radical scavenging
activity as studied by ESR-spectroscopy. 相似文献
2.
Ewa Nebesny Dorota Żyżelewicz Ilona Motyl Zdzisława Libudzisz 《European Food Research and Technology》2007,225(1):33-42
Dark chocolate masses and chocolates were supplemented with viable cells of two bacterial strains Lactobacillus caseii and Lactobacillus paracasei with potential probiotic properties, which were lyophilized in milk. Total number of live bacteria in the lyophilizate was
7.9×109 cfu/g. Sucrose or isomalt and aspartame were used as bulking substances and sweeteners. Sensory attributes of these chocolates
were not different from that of traditional chocolates. Calorie value of sucrose-free chocolate was lower by approximately
11.1–14.6% (dependent on their formulation) relative to chocolate sweetened with sucrose. Chocolate, which contains isomalt
and aspartame can be consumed by diabetics. Numbers of live L. casei and L. paracasei cells in the examined batches of chocolate were very high and approached 106–107 cfu/g after 12 months of keeping at 4 and 18 °C. Neither the texture nor the total and volatile acidity of chocolate masses
were changed by addition of the lyophilized preparation of Lactobacillus cells. Casson yield values of dark sucrose-free chocolate masses supplemented with this lyophilizate were decreased by approximately
3–55% (dependently on fat contents in these masses) as compared to that of analogous chocolate masses sweetened with sucrose. 相似文献
3.
Nabaweya A. Ibrahim Souad El-Gengaihi H. Motawe S. A. Riad 《European Food Research and Technology》2007,224(4):483-488
Five labdane diterpenoids, austroinulin, iso-austroinulin, sterebin E, sterebin E acetate, and sterebin A acetate, along with hydrocarbons, aliphatic alcohols, β-amyrin,
β-sitosterol and stigmasterol were isolated from the chloroform soluble fraction of the methanol extract of Stevia rebaudiana leaves. Chlorogenic and caffeic acids were isolated from the EtOAc fraction. All the isolated compounds were identified using
spectral tools. The chloroform and methanol extracts proved significant anti-inflammatory effect and caused marked inhibition
of carrageenan-induced paw oedema in rats. 相似文献
4.
J. B. Jiménez J. M. Orea A. González Ureña P. Escribano P. López de la Osa A. Guadarrama 《European Food Research and Technology》2007,224(3):373-378
In a search for a method to improve the (endogenous) trans-resveratrol content in post harvested grapes, several short anoxic treatments with dry nitrogen have been assayed. A significant enhancement of the trans-resveratrol content was obtained, especially for treatments under 24 h; moreover, with shorter treatments (e.g. 6 or 15 h) the induced higher content of trans-resveratrol was maintained during several days with no appreciable anoxic damage of the grapes. These results allowed the design of an anoxic treatment protocol for wine grapes prior to the vinification process that led to a trans-resveratrol enriched wine. 相似文献
5.
A novel strain of lactic acid bacteria Pediococcus pentosaceus P 773 was isolated from spoiled beer and identified by means of 16S rDNA sequence analysis. The ability to assimilate lactose
as a sole carbon source as a specific feature for this strain was detected and confirmed on dairy substrates. In the presence
of sucrose containing substrates (sucrose, raffinose) this P. pentosaceus P 773 lactose-positive strain produced a complex of extracellular polysaccharides (Qp = 0.08 g/l/h) with a molecular mass about 2,000 kDa composed by glucose and fructose residues at a ratio 3:1, respectively.
These exopolysaccharides were capable to stimulate the growth rate and biomass productivity of common constituent cultures
of probiotic dairy starters (Bifidobacterium lactis, Lactobacillus acidophilus, Streptococcus thermophilus) as well as were assimilated as a sole carbon source by these strains. The present study confirmed the presence of lactose-positive
and exopolysaccharide-producing strain of P. pentosaceus in natural environment which could be used as a starter culture to impart more functional attributes to fermented food. 相似文献
6.
For the rapid and sensitive identification of the Spiroplasmas in the Chinese mitten crab Eriocheir sinensis, a species-specific PCR primer-pair was designed according to Spiroplasma sp. strain CRAB-specific segments of the previously sequenced 16S–23S rRNA intergenic spacer region (ISR). The PCR-mediated
assay allowed identification of Spiroplasmas from different aquatic crustacean hosts, E. sinensis and red swamp crayfish Procambarus clarkia, in different geographical areas in China. No cross-reaction could be observed with other three available terrestrial plants/insects
Spiroplasma strains (Spiroplasma sp. CH-1, Spiroplasma sp. CR-1 and Spiroplasma sp. M10). The sensitivity of detection of the Spiroplasma sp. strain CRAB could get as little as 100 fg of DNA template. The presented PCR method is useful for sensitive and specific
detection of Spiroplasma from freshwater cultured crustaceans in the trade of aquatic products. 相似文献
7.
Enrique Sentandreu Luis Izquierdo José M. Sendra 《European Food Research and Technology》2007,225(2):271-278
Mandarin juices from three pure clementine (Citrus clementina Hort. ex Tan.) cultivars: Clemenules, Hernandine and Marisol, two clementine-hybrid cultivars: Nova (clementine×tangelo Orlando)
and Fortune (clementine× mandarin Dancy), one mandarin-hybrid cultivar: Ortanique (mandarin×orange) and one satsuma (Citrus unshiu Marc) cultivar: Clauselline have been analysed for determination of total, cumulative fast-kinetics and cumulative slow-kinetics
antiradical activities. Total antiradical activity followed the order: pure clementine and Nova> Ortanique>Fortune and Clauselline.
Cumulative fast-kinetics antiradical activity was the major contributor to total antiradical activity, accounting for about
87% as average. Ascorbic acid content was the major contributor to cumulative fast-kinetics antiradical activity, accounting
for about 93.5% as average. A weak correlation (r
2=0.151) between total flavanone-7-O-glycosides (FGs, Narirutin, Hesperidin and Didymin) content and cumulative slow-kinetics antiradical activity was observed.
However, ascorbic acid and total FGs contents showed a significant negative correlation (r
2=0.658). By using the cumulative fast-kinetics and slow-kinetics antiradical activities as variables, all the assayed juices
were significantly discriminated (<0.05) by statistical multivariate discriminant analysis. 相似文献
8.
Tao Feng Yumin Du Jin Li Yuanan Wei Pingjia Yao 《European Food Research and Technology》2007,225(1):133-138
Different molecular weight water-soluble chitosan (half N-acetylated chitosan) was prepared and the structure of water-soluble chitosan was characterized by FT-IR. The pH dependence
of water solubility of water-soluble chitosan was evaluated from turbidity. Total antioxidant activity, reducing power, superoxide
anion radical and hydroxyl radical quenching assay, metal chelating activity, and H2O2 scavenging activity were used for the evaluation of different molecular weight half N-acetylated chitosan in vitro. Low-molecular weight water-soluble chitosan (WSC4) exhibited high reductive capacity and expressed
good inhibition of linoleic acid peroxidation in the linoleic acid model system. WSC4 (0.25 mg/mL) scavenged 78.8% of superoxide
radical. At 5 mg/mL, scavenging percentage of WSC1, WSC2, WSC3, and WSC4 against hydroxyl radical was 49.3%, 66.8%, 77.1%,
and 83.7%, respectively. These results indicate that water-soluble chitosan is an ideally natural antioxidant, and its antioxidant
activity depends on its molecular weight. 相似文献
9.
Olga Gortzi Stavros Lalas Ioanna Chinou John Tsaknis 《European Food Research and Technology》2008,226(3):583-590
The antioxidant and antimicrobial activity of Myrtus communis extract was determined before and after its encapsulation in liposomes of different composition. Evaluation of the sunflower
oil oxidation by the Rancimat stability test and malondialdehyde formation by HPLC were used to measure the antioxidant action
in comparison with common commercial antioxidants, such as butylated hydroxytoluene and α-tocopherol. The thermal-oxidative
decomposition of the samples, the modification of the main transition temperature for the lipid mixture and the splitting
of the calorimetric peak in the presence of the antioxidants were studied by differential scanning calorimetry. The size and
the surface charge of liposomes were also studied. The extract showed antioxidant and antimicrobial activity. Αt concentrations
up to 160 ppm, the extract showed superior activity than α-tocopherol. When the extract was encapsulated in liposomes, its
antioxidant as well as its antimicrobial activity proved to be superior from that of itself in pure form. 相似文献
10.
M. R. Srinivasan N. Chandrasekhara K. Srinivasan 《European Food Research and Technology》2008,227(4):1159-1163
Mango ginger (Curcuma amada Roxb.) is a spice commonly consumed in Asian countries. Health beneficial hypotriglyceridemic property of mango ginger has
been reported earlier. In this investigation, the anti-hypercholesterolemic influence of dietary mango ginger was evaluated
in experimental rats. Dietary mango ginger powder (10%) or its equivalent of 10 mg% curcumin-containing portion was fed along
with 1% cholesterol supplemented diet in Wistar rats for 5 weeks. The treatment countered the liver and serum total and LDL + VLDL
associated cholesterols and increased the HDL associated cholesterol while it had no influence on cholesterol levels in animals,
maintained on normal diet. Dietary C. amada and its curcumin-free portion were effective in lowering liver cholesterol in animals, maintained on basal diet, while the
curcumin-containing component of C. amada was ineffective. The biliary secretion of total lipids and bile acids was increased by dietary C. amada and both of its components. While biliary cholesterol was increased in animals fed with whole mango ginger, no such increases
were noticed in groups fed with either components of mango ginger. Cholesterol absorption in ligated rat intestinal loops
was not affected by mango ginger or either of its components. Thus, the present study has evidenced that the spice mango ginger
possesses beneficial anti-hypercholesterolemic activity in hypercholesterolemic situation. This information is complementary
to the earlier report on the health beneficial hypotriglyceridemic influence of this spice. 相似文献
11.
12.
Experiments with washing of carrot slices using distilled water and 0.9% (w/w) NaCl in combination with varying number and
pulses of high intensity white were carried out. Slices of carrot 3.5 cm in diameter and 2 mm thick were inoculated using
diluted dispersions of yeasts (Saccharomyces cerevisiae) for varying time (0–240 min) and then the slices were treated with high intensity pulsed white light (one pulse = 0.7 J/cm2) using from none to 24 pulses. The major part of the yeast cells were killed using two pulses of light. The studies included
washing of inoculated slices up to five times using salt 0.9% (w/w) NaCl and distilled water and inoculation at 22 °C for
between 5 and 120 min. It was concluded that treatment of carrot slices with high intensity white light may reduce the load
of yeast cells with up to 6 log cycles. Inoculation time at 22 °C had no effect on the maximum load of yeast cells. 相似文献
13.
The inclusion interactions of β-cyclodextrin (β-CD), heptakis (2,6-di-methyl)-β-CD (DM-β-CD), mono[2-O-(2-hydroxyethyl)]-β-CD (2-HE-β-CD), and mono[2-O-(2-hydro-xypropyl)]-β-CD (2-HP-β-CD) with Salvia sclarea L. essential oil (SEO) were investigated by spectrofluorimetry, and the various factors affecting the inclusion process were
examined in detail. At the same time, the formation constants at different temperatures and the thermodynamic parameters (ΔH, ΔS and ΔG) were calculated. The molecular microcapsule of SEO with β-CD was prepared by the method of saturated aqueous solution, and
the stability of the microcapsule was determined. The results suggest that the stoichiometry of the SEO–CDs inclusion complexes
was 1:1 (molar ratio), the formation constants of CDs with SEO decreased with the increasing of temperature, and the order
that the capability associated with SEO was β-CD > DM-β-CD > 2-HE-β-CD > 2-HP-β-CD. The thermodynamic measurements showed
that the inclusion process was an exothermic and enthalpy-driven process accompanied with a negative entropic contribution,
and Van der Waals force plays an importance role in the process. In addition, the content of SEO in the microcapsule was 0.14 g/g
and its stabilization was obviously improved. 相似文献
14.
TianSong Sun ShuPing Zhao HaiKuan Wang CiKe Cai YongFu Chen HePing Zhang 《European Food Research and Technology》2009,228(4):607-612
Eighty-one strains of Lactobacillus were isolated from the koumiss collected in Xinjiang, China. The strains were cultivated in skim milk medium, ACE inhibitory
activity and GABA concentrations in the culture supernatants were measured. Screening results revealed that ACE inhibitory
activity of 16 strains was higher than 50% and two strains produced GABA. The Lactobacillus—ND01 strain produces both the high ACE inhibitory activity and GABA. The sequence of 16S rDNA of the Lactobacillus—ND01 showed 99% homology to L. helveticus. The first identification of the newly isolated Lactobacillus—ND01 strain which produces both high ACE inhibitory activity and GABA revealed differences from reported species in our study.
The L. helveticus ND01 was resistant to acidic condition. The results suggest that L. helveticus ND01 showed good potential for application in the management of hypertension. 相似文献
15.
K. Sivieri A. L. T. Spinardi-Barbisan L. F. Barbisan R. Bedani N. D. Pauly I. Z. Carlos F. Benzatti R. C. Vendramini E. A. Rossi 《European Food Research and Technology》2008,228(2):231-237
Several animal studies have shown that supplementation with specific strains of lactic acid bacteria could prevent the establishment,
growth, and metastasis of transplantable and chemically induced tumors. The goal of this study was to determine the effect
of Enterococcus faecium CRL 183 on the incidence of colorectal tumors induced experimentally by dimethylhydrazine (DMH). We used thirty 4-week old
male Wistar rat. The animals belonging to the DMH groups were injected s.c 20 mg/kg body weight of 1,2 dimethylhydrazine and
1 mM EDTA (pH 6.5), in a weekly dose, for 14 weeks. Three groups were used: (1) Control (not initiated); (2) Initiated with
DMH; (3) Initiated with DMH + intake of E. faecium CRL 183. At the end of the 42nd week, all the animals were euthanized; the colons were removed and analyzed histologically.
All the groups were compared histologically and IL-4, IFN-γ and TNF-α cytokines. The control group did not develop pre-neoplastic
lesions. The E. faecium CRL 183-DMH group showed a 50% inhibition in incidence in average number of tumors (P < 0.001), reduced the formation of ACF (P < 0.001), the lowest number of adenocarcinoma being found in this group (P < 0.001) and enhanced the immune response by increasing IL-4, IFN-γ and TNF-α (P < 0.001) when compared with the DMH group. 相似文献
16.
17.
Karl Kaack Xavier C. Fretté Lars P. Christensen Anne-Katrine Landbo Anne S. Meyer 《European Food Research and Technology》2008,226(4):843-855
Experiments with elderberry genotypes, ripening stage and pectinolysis were carried out in order to investigate the possibility
to improve different quality characteristics of elderberry juice. Raw juice was processed using either an optimised method
with respect to enzyme concentration and treatment time or produced directly without any enzymatic treatment. Neochlorogenic
acid, chlorogenic acid, cyanidin-3-sambubioside-5-glucoside, cyanidin-3,5-diglucoside, cyanidin-3-sambubioside, cyanidin-3-glucoside,
quercetin-3-rutinoside (rutin) and quercetin-3-glucoside (isoquercitrin) were identified in the raw juice by liquid chromatography-mass
spectrometry (LC-MS) and quantified by high-performance liquid chromatography-diode array detection (HPLC-DAD). The content
of phenolic acids and flavonoids in elderberries were shown to be affected by berry development stage at harvest (ripening
stage). Furthermore, a considerable variation in juice yield and physicochemical properties such as turbidity, soluble solids,
titratable acidity, and content of phenolic acids and flavonoids was found between juices processed from elderberries by pectinolysis
of different elderberry genotypes. Pectinolysis appeared not to have any major effect on juice yield and the content of phenolic
acids and flavonoids in the juice compared to non-enzymatic processed juice. Factor analysis revealed correlations among quality
characteristics such as soluble solids, titratable acidity, turbidity, and content of phenolic acids and flavonoids and it
is shown that these correlations may be useful for the selection of elderberry genotypes best suited for the preparation of
juice. 相似文献
18.
Aline M. C. Racanicci Bodil Helene Allesen-Holm Leif H. Skibsted 《European Food Research and Technology》2009,229(2):277-280
Dried mate leaves or aqueous extract of dried mate leaves added to chicken meat balls prior to cooking for antioxidant protection
was found not to affect taste or smell of the product significantly for addition corresponding to 0.050% of dried mate leaves,
while 0.10% changed the smell but not the taste and more significantly for dried leaves. Addition of aqueous mate extract
corresponding to 0.050% of mate is recommended as an alternative to more strongly flavoured herbs for oxidative protection
of meat products. 相似文献
19.
Kang Min Kim Tae Sung Jung Seon Ok Chan Young Ko Jae Seon Kang 《Food science and biotechnology》2011,20(4):1155-1159
The identification and characterization of Bacillus mojavensis KJS-3 was performed by in vitro tests. A 16S rDNA sequence and phylogenetic tree demonstrated that this isolate belongs to the B. mojavensis group. B. mojavensis KJS-3 supplies nutrients by synthesizing several vitamins. B. mojavensis KJS-3 produces α-amylase and protease. B. mojavensis KJS-3 is cultured well under aerobic conditions without gas production. B. mojavensis KJS-3 allows for assimilation of cholesterol and bile salt hydrolase activity. Finally, adhesion experiments using Caco-2
cells revealed that the adherence of B. mojavensis KJS-3 to Caco-2 cells was approximately 51.2±8.14%. 相似文献
20.
The volatile composition of the essential oil from fresh gamguk (Chrysanthemum indicum) flowers was investigated. The volatile constituents were extracted by the hydro distillation method. Volatile compositional
changes of gamguk prepared via different drying methods (shade- and freeze-drying methods) were also determined. Total 36, 63, and 55 volatiles
constituents were confirmed in the essential oil from fresh and shade-, and freeze-dried flowers. Ketones were predominant
in the volatiles of gamguk flowers (%): fresh, 43.8; shade dried, 30.3; and freeze dried, 36.1. Camphor was the most abundant volatile component in
all samples, and the content of borneol was also remarkable. The content of camphor was higher in fresh sample than those
of dried samples while borneol concentration was significantly increased in the dried samples. 相似文献