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Vitoria Helena de Oliveira Teixeira Reis,Cynthia Monteiro Santee,Paulo Se´rgio Loubet Filho,Thayna´ Gil Santos,Carolina Amianti,Wander Fernando de Oliveira Filiu,Bruna Paola Murino Rafacho,Luciane Can 한국식품영양과학회 2019 Journal of medicinal food Vol.22 No.12
The prevalence of gastrointestinal disorders, such as constipation, has been increasing. Genetic factors and lifestyle are some of the etiologies of this issue, affecting the health of the population. Natural products have properties that contribute to health maintenance and health promotion, including reduction of the inflammatory process. Hancornia speciosa, popularly known as mangaba, is an abundant and native fruit in the Brazilian Cerrado, commercialized for culinary purposes and used because of its pharmacological properties. The objective of this study was to evaluate if the supplementation of different concentrations of mangaba pulp can improve intestinal motility and bowel health in Wistar rats. Forty male rats were divided into five groups. The experiment lasted 14 days and the groups were tested with water, industrialized laxative jelly made from tamarind as medication, or mangaba at 5, 10, and 15 mL/kg of body weight. Food intake, weight gain, ion balance, intestinal motility, and histopathological analysis of the small intestine, large intestine, and liver were evaluated. Supplementation of mangaba pulp at its highest concentration (15 mL/kg body weight) caused a 15% increase in the distance traveled by the charcoal meal, and a decrease in serum magnesium levels and white cells in both the small and large intestines. The results suggest that mangaba pulp presents laxative, anti-inflammatory properties and that its consumption is beneficial and should be encouraged.
Yacon Flour and Bifidobacterium longum Modulate Bone Health in Rats
Fabiana Carvalho Rodrigues,Adriano Simo˜es Barbosa Castro,Vı´vian Carolina Rodrigues,Se´rgio Antoˆnio Fernandes,Edimar Aparecida Filomeno Fontes,Taˆnia Toledo de Oliveira,He´rcia Stampini Duarte Marti 한국식품영양과학회 2012 Journal of medicinal food Vol.15 No.7
Yacon flour has been considered a food with prebiotic potential because of the high levels of fructooligosaccharides, which allows for its use in formulating synbiotic foods. The purpose of this study was to evaluate the effect of yacon flour and probiotic (Bifidobacterium longum) on the modulation of variables related to bone health. Thirty-two Wistar rats were divided into 4 groups: control, yacon flour, diet + B. longum, and yacon flour + B. longum. After euthanasia, the bones were removed for analysis of biomechanical properties (thickness, length, and strength of fracture) and mineral content (Ca, Mg, and P); the cecum was removed for analysis of the microbiota and short-chain fatty acids. Tibia Ca, P, and Mg content was significantly (P < .05) higher in groups fed diet + B. longum, yacon flour + B. longum than in the control group. An increase in fracture strength was observed in the yacon flour (8.1%), diet + B. longum (8.6%), and yacon flour + B. longum (14.6%) in comparison to the control group. Total anaerobe and weight of the cecum were higher (P < .05) in rats consuming the yacon flour diet compared with the other groups. Cecal concentration of propionate was higher in all experimental groups compared with the control (P < .05). Yacon flour in combination with B. longum helped increase the concentration of minerals in bones, an important factor in the prevention of diseases such as osteoporosis.
Rosália Rubel,Herta S. Dalla Santa,Sandro J.R. Bonatto,Se´rgio Bello,Luiz Cla´udio Fernandes,Raffaello Di Bernardi,Juliana Gern,Cid Aimbire´ M. Santos,Carlos Ricardo Soccol 한국식품영양과학회 2010 Journal of medicinal food Vol.13 No.1
This study investigated the effect of Ganoderma lucidum supplementation on lymphocytes and peritoneal macrophages from mice. Our results show that G. lucidum in vivo was able to increase interferon-γ (IFN-γ) concentration but reduced CD3+ and CD8+ spleen lymphocytes. Ex vivo, IFN-γ; and interleukin-10 levels were increased and the tumor necrosis factor-α (TNF-α) level was reduced by peritoneal macrophages from mice fed with G. lucidum. In the absence of stimuli nitric oxide production was reduced in mice fed with G. lucidum, and with lipopolysaccharide stimulation nitric oxide production was increased but was lower than control values (P<.05). G. lucidum was grown by solid-state culture in wheat grain, and a chow containing 10% G. lucidum mycelium was formulated (G10). Swiss male mice were divided into two groups, termed G10 and control groups according to the diet, and were fed for 3 months. Peritoneal macrophages were obtained and investigated with regard to phagocytosis, lysosomal volume, hydrogen peroxide, superoxide anion, and cytokines ex vivo. In the plasma we investigated concentrations of cytokines, and in the spleen we determined subsets of CD3+, CD4+, CD8+, and CD19+ lymphocytes.
Effect of ripening time on bacteriological and physicochemical goat milk cheese characteristics
Rodrigo V. Moreira,Marion P. Costa,Beatriz S. Frasao,Vivian S. Sobral,Claudius C. Cabral,Bruna L. Rodrigues,Se´rgio B. Mano,Carlos A. Conte-Junior 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.4
Cheese ripening involves lactose metabolism, lipolysis and proteolysis, which are affected by many factors. The aim of this study was to assess changes due to ripening (90 days) of goat milk cheese through bacteriological and physicochemical analysis in order to verify if, at the end of ripening period, this cheese could be considered ‘‘lactose-free’’. Three batches of the goat milk cheese were manufactured and ripened at 10 C and 80% relative humidity for 90 days. Titratable acidity increased by about 59 D due to carbohydrate degradation and organic acid production. However, pH (5.31–5.25) remained constant. Lactococcus was the dominant cheese microbiota, acting in the fermentation of lactose (1.17–0.06 mg/g) and lactic acid production (5.49– s10.01 mg/g). Thus, ripening time was decisive for bacteriological and physicochemical goat milk cheese characteristics.
Production system influences color stability and lipid oxidation in gluteus medius muscle
Salim Ana Paula Amaral de Alcântara,Ferreira Micheli da Silva,Monteiro Maria Lucia Guerra,Lima Loíse Caroline Santos de,Magalhães Isabelle Trezze Marins,Conte-Júnior Carlos Adam,Mano Sérgio Borges 아세아·태평양축산학회 2023 Animal Bioscience Vol.36 No.5
Objective: We aimed to evaluate the color and oxidative stability of beef gluteus medius (GM) from cattle raised in organic and non-organic production systems. Methods: The GM samples (n = 10) were obtained from organic (ORG; n = 5) or nonorganic (NORG; n = 5) beef samples, sliced into 2.54-cm steaks, packaged in aerobic conditions, and stored for nine days at 4°C. ORG and NORG steaks were compared regarding myoglobin concentration, pH, instrumental color, delta E (ΔE), metmyoglobin reducing activity (MRA), and lipid oxidation on days 0, 5, and 9. Results: Feeding system did not influence (p>0.05) the myoglobin concentration. ORG steaks exhibited greater (p<0.05) meat pH, yellowness, and MRA, whereas NORG steaks exhibited greater (p<0.05) redness, chroma, R630/580, delta E, and lipid oxidation. ORG and NORG steaks exhibited similar (p>0.05) lightness and hue angle. During storage, ORG and NORG exhibited an increase in muscle pH, hue angle, and lipid oxidation; and a decrease (p<0.05) in redness, yellowness, chroma, and color stability (R630/580). Both samples exhibited a stable (p>0.05) pattern for lightness and MRA. Conclusion: Therefore, the production system can affect beef color and lipid stability during storage.