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Bifidobacterium longum W11: an antibiotic-resistant probiotic 75
Nutraceuticals in cardio-metabolic therapy9
Giuseppe Derosa, Pamela Maffioli
Rational approach to sequential optimization of antioxidative whey protein hydrolysate production
Association of dietary calcium with blood pressure and weight gain in pregnant women
Mahsa Mohjeri, Ali Nemati, Sadegh Hazrati, Farideh Iranpour
Comparative study of colour, pasting and antioxidant properties of different wheat cultivars as affected by toasting and roasting
Sneh Punia, Kawaljit Singh Sandhu, Somesh Sharma
Microencapsulated supercritical carbondioxide extract of small cardamom enriches the nutraceutical value of custard
Sayantani Dutta,Paramita Bhattacharjee
Evaluation of the antioxidant potential of oregano leaves (Origanum vulgare L.) and their effect on the oxidative stability of ghee
Akshay Kumar Singh, Vivek Kumar, Karunakar Singh
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Nutraceuticals in cardio-metabolic therapy Giuseppe Derosa, Pamela Maffioli Cardiovascular diseases are the leading cause of death in the Western world and the leading cause of death, hospitalization and disability among people with type 2 diabetes mellitus. The aim of this paper is to discuss which nutraceuticals could be helpful in controlling factors contributing to high cardiovascular risk, such as type 2 diabetes, hypertension and dyslipidaemia.
Rational approach to sequential optimization of antioxidative whey protein hydrolysate production Karthapandian Devi, Sundaramoorthy Haripriya, J.K. Naveen Kumar, V. Dharini, Varun Kumar A two-step method for sequential optimization was designed based on the role of hydrolytic factors in the preparation of antioxidative whey protein hydrolysates (WPH). In the first step, the rates of reaction-related variables such as pH, temperature and the enzyme/substrate (E/s) ratio (w/w) were optimized to 1.5, 37°C and 1:100 for pepsin, 8, 42°C and 1:100 for trypsin, and 7.8, 37°C and 1:50 for pancreatin, respectively, with maximum degrees of hydrolysis of 4.5%, 14% and 15.2%, respectively. In the second step, hydrolysis was performed at the optimum conditions determined in the first step. The optimum hydrolysis times were 1.5 h for pepsin and 2 h each for trypsin and pancreatin based on their maximum reducing powers of 0.31, 0.55 and 0.62, respectively. In sequential hydrolysis, the optimized pepsin hydrolysates with subsequent action of trypsin and pancreatin individually were optimized at their respective E/s ratios of 1:50 and 1:100 (w/w) based on their respective degrees of hydrolysis of 13.6% and 14.8%, while the optimum hydrolysis times were 4.5 h and 2.5 h for reducing powers of 0.66 and 0.75, respectively. This study indicates that sequential optimization for the production of antioxidative WPH could be better than the traditional one factor at a time (OFAT) method.
Association of dietary calcium with blood pressure and weight gain in pregnant women Mahsa Mohajeri, Ali Nemati, Sadegh Hazrati, Farideh Iranpour Objective: To investigate the association of dietary calcium with blood pressure and weight gain in pregnant women. Design:ThisstudyuseddatacollectedfromhealthcarecentresinArdebilfor137pregnantwomenaged30–35years.Dietarycalciumintakewasassessedusingasingle24-hourfoodrecallandNutritionistIVsoftware.Heightandweightweremeasuredafterovernightfastingwithallparticipantswearinglightgowns.Bloodpressuremeasurementsweretakeninthesittingpositionafterarestingperiodofatleast5min.Linearregressionwasusedtoevaluatetherelationshipofdietarycalciumintakewithweightgainandbloodpressure. Results: Mean±SD systolic and diastolic blood pressures were 150.19±50.45 and 70.18±11.16 mmHg, respectively. Mean±SD calcium intake was 784.59±33.36 mg/day. There was a significant association between dietary calcium intake and diastolic blood pressure and weight gain in pregnant women (p≤0.05). However, the association between dietary calcium intake and systolic blood pressure and weight was not significant (p≥0.05). Conclusion: Dietary calcium intake can affect blood pressure and weight gain in pregnant women.
Comparative study of colour, pasting and antioxidant properties of different wheat cultivars as affected by toasting and roasting Sneh Puniaa, Kawaljit Singh Sandhua*, Somesh Sharmab Wheat has been reported to contain a variety of bioactive compounds which have health benefits. The bioactive compounds, however, are affected by the different processing conditions applied to wheat flour during the manufacture of different products. Milled wheat is used to produce a variety of baked products, but the effect of toasting and roasting before milling has not been examined. Therefore, the effects of mild (toasting) and strong (roasting) heat treatments on the Hunter Lab colour, pasting and antioxidant properties of flours from commercially important wheat cultivars grown in India were investigated. Antioxidant properties including total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (AOA), metal chelating activity (MCA) and ABTS+ scavenging activity were studied. Both heat treatments resulted in a reduction in bulk density (BD) and Hunter L* values. However, Hunter a* and b* values were increased. The AOA, MCA and ABTS+ scavenging activity of flours increased after both treatments, while TFC was decreased and TPC was increased after toasting but decreased after roasting. All pasting parameters except pasting temperature increased with toasting but decreased after roasting. Flour from cv.WHD-943 showed the highest AOA, TPC and ABTS+scavengingactivitybothbeforeandafterthetwoheattreatments.
Microencapsulated supercritical carbon dioxide extract of small cardamom enriches the nutraceutical value of custard Sayantani Dutta, Paramita Bhattacharjee The spray dried α-amylase-assisted supercritical carbon dioxide (SC-CO2) extract of small cardamom (rich in 1,8-cineole) was used for the fortification of custard to obtain a new designer nutraceutical custard. The encapsulate was employed at concentrations of 4%, 4.5% and 5% (w/w) to formulate the custards. Custard formulated with 4.5% of encapsulate was most preferred by the sensory panel. This custard sample showed a more stable texture, higher phytochemical properties and lower microbial load than the control sample (formulated without encapsulate). This is the first study on the formulation of a new designer nutraceutical custard by fortification with encapsulated SC-CO2 extract of small cardamom. The processes described here can safely be employed in the development of other nutraceutical or functional foods, which inevitably involves the loss of the phytochemicals of food constituents during manufacture.
Evaluation of the antioxidant potential of oregano leaves (Origanum vulgare L.) and their effect on the oxidative stability of ghee Akshay Kumar Singha, Vivek Kumara, Karunakar Singha Antioxidants were extracted from oregano leaves (Origanum vulgare L.) using the solvents water, ethanol, methanol, acetone and diethyl ether. Although a higher extract yield was obtained with water, in general higher total phenolic and flavonoid content and better antioxidant activity were found in the extracts prepared using ethanol. The antioxidant potential of the ethanolic extract of oregano leaves in ghee during storage and frying was evaluated in comparison with the synthetic antioxidants butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). Three quality parameters, namely peroxide value (PV), free fatty acid (FFA) content and p-anisidine value (PAV), of ghee were analyzed. The PV, FFA content and PAV of control ghee samples increased significantly during storage and frying as compared to the ghee samples containing oregano extract (OGE), BHA or BHT. The frying period had a greater effect on changes in PV, FFA content and PAV of ghee than the storage period. Ghee samples with added 1.0% (w/w) OGE showed the least increase in PV, FFA content and PAV, which was comparable with samples with added 0.02% (w/w) BHA and BHT. The study revealed that oregano leaves could be a good natural source of antioxidants and can be used in ghee to retard oxidative deterioration during storage and frying.