Food Sciences

Previous experimental studies have highlighted that citrulline (CIT) could be a promising pharmaconutrient. However, its pharmacokinetic characteristics and tolerance to loading have not been studied to date. The objective was to characterise the plasma kinetics of CIT in a multiple-dosing study design and to assess the effect of CIT intake on the concentrations of other plasma amino acids (AA). The effects of CIT loading on anabolic hormones were also determined. Eight fasting healthy males underwent four separate oral loading tests (2, 5, 10 or 15 g CIT) in random order. Blood was drawn ten times over an 8 h period for measurement of plasma AA, insulin and growth hormone (Gh). Urine samples were collected before CIT administration and over the next 24 h. None of the subjects experienced side effects whatever the CIT dose. Concerning AA, only CIT, ornithine (ORN) and arginine (ARG) plasma concentrations were affected (maximum concentration 146 (sem 8) to 303 (sem 11) μmol/l (ARG) a...

The aim of this review was to present various topics related to lactose intolerance with special attention given to the role of fermented foods and probiotics in alleviating gastrointestinal symptoms. Lactose intolerance is a common digestive problem in which the human body is unable to digest lactose, known as milk sugar. Lactose intolerance can either be hereditary or a consequence of intestinal diseases. Recent work has demonstrated that fermented dairy products and probiotics can modify the metabolic activities of colonic microbiota and may alleviate the symptoms of lactose intolerance. We suggest that, lactose free dairy products could be recommended as alternatives for the alleviation of lactose intolerance and for the promotion of human health and wellness.

O presente trabalho teve por objetivos avaliar a composição de rizomas do lírio-do-bejo (Hedychium coronarium) e isolar e caracterizar seu amido, por meio de análises físicas e físico-químicas. A composição química dos grânulos de amido isolados dos rizomas também foi determinada, bem como o formato, tamanho, distribuição de tamanho de partícula por difração a laser, viscosidade de pasta em analisador rápido de viscosidade, poder de inchamento, índice de solubilidade em água, propriedade térmica por calorimetria diferencial de varredura e cristalinidade por difração de raios X. Observou-se que os rizomas apresentaram elevado teor de água e baixos teores de matéria graxa, carboidratos, cinzas, proteínas e fibras. Os rizomas de lírio-do-brejo apresentam-se inadequados para produção de amido, devido ao baixo teor de matéria seca (17,3%), com 21,97% de amido, bem como fibras longas e látex, que dificultam a extração do amido. O amido extraído apresentou pureza de 99,2%, com 37,2% de ami...

Ethyl glucuronide (EtG) is a minor and direct metabolite of ethanol. EtG is incorporated into the growing hair allowing retrospective investigation of chronic alcohol abuse. In this study, we report the development and the validation of a method using gas chromatography–negative chemical ionization tandem mass spectrometry (GC–NCI-MS/MS) for the quantification of EtG in hair. EtG was extracted from about 30mg

A collaborative UK government-funded research project drawing on the design and sustainability expertise of the Department of Design and Technology at Loughborough University and the sustainability and product bank functions at The Boots Company set out to investigate the potential that refillable packaging systems can offer the consumer and the environment. In the past, refills have generally been categorized under one general heading and often branded as a failure. However, early in the project, the team identified that by taking a creative approach to interpreting refills, there are actually a wide range of different types of refills that can be differentiated with respect to their delivery approach and level of consumer/business interaction. Once these had been identified, collated and categorized, the team set out to investigate the consumer perceptions, and the business barriers and drivers found to influence the adoption and success of a number of different types of refillable packaging. This paper reports on those findings. It concludes that differentiating between refill types holds the key to developing more suitable and more successful refillable packaging systems as positive and negative attributes can be more accurately identified and responded to. Copyright © 2009 John Wiley & Sons, Ltd.

... Retrieved September 5, 2008, 501 from http://www.marketwatch.com/news/story/maple-leaf-identifies-likely-502 source ... Listeriosis probe identifies multiple deficiencies. ... Retrieved April 21, 2009, from 508 http://blog.mapleleaf.com/2009/04/follow-up-statement-on-subcommittee ...

Ubiquinone-10 (CoQ10), a vitamin-like lipophilic component of the membrane-bound electron transport system, has a wide range of therapeutic, neutraceutical, and cosmeceutical applications. The objective of this study was to optimize nutritional requirements for production of CoQ10 by Paracoccus dinitrificans NRRL B-3785 fermentation. Effect of type and concentration of carbon and nitrogen source on fermentation kinetic parameters were analyzed using logistic and Luedeking-Piret equations. In submerged batch fermentation, yield of CoQ10 was 12.22 mg/L when 40 g/L glycerol was used and specific growth rate (0.056/h) as well as growth associated constant (α=0.680 mg/g) were higher as compared to other concentrations. Ammonium nitrate and proteose peptone at 5 (α=0.677 mg/g; β= 0.0072 mg/g·h) and 20 g/L (α=0.806 mg/g; β=0.0074 mg/g·h), respectively, were optimal for CoQ10 production. CoQ10 formation observed to be both growth and nongrowth associated. In optimized medium CoQ10 formation increased considerably from 1.91 to 14.12 mg/L.

Dodol is a popular traditional food that has great potential to be commercialized. The physico-chemical characterization of dodols such as proximate analysis, pH, moisture content, protein, fat, carbohydrate, ash and fibre contents are investigated. The rheological characterization of dodols were modelled by several models such Bingham, Power Law and Casson models. Regression analysis shows good agreements for all three models applied in this study. Dodol exhibits pseudoplastic behaviour under the conditions tested, as indicated by flow behaviour indices (n) ranging from 0.2 to 0.8 and is further confirmed with the data of decreasing apparent viscosity with increasing shear rate, indicating strong shear-thinning behaviour.

Consumers around the globe are now more aware of the relation between nutrition and good health. This has led to a number of scientific studies identifying food and food components that have specific health benefits. Functional foods are defined as foods that, in addition to nutrients, supply the organism with components that contribute to the cure of diseases, or to reduce the risk of developing them. One of the first countries in the world to recognize the concept of functional foods was Japan. The Japanese government defines FOSHU (Foods for Specific Health Use) as Foods which are expected to have certain health benefits, and have been
licensed to bear a label in the product claiming the health effect (Sanders, 1998).
The establishment of a microflora rich in bifidobacteria poses an advantage with respect to maintaining and improving health. In the past two to three decades, one of the main targets of the functional food industry has been the development of products aimed at improving gut health. The idea of manipulating the intestinal microflora in order to prolong life can be tracked down to the early part of the twentieth century. In 1907, the Nobel Prize winner Eli Metchnikoff published his book The Prolongation of Life, where he postulated that the long life span of Bulgarian people was due to the consumption of fermented milks that contained the microorganism Bacillus bulgaricus, currently known as Lactobacillus delbrueckii. According to Metchnikoff, the consumption of these bacteria would have the effect of eliminating putrefactive bacteria in the human gastrointestinal tract (GIT). In the same period, the French pediatrician Henry Tissier discovered the predominance of bifidobacteria in the feces of The establishment of a microflora rich in bifidobacteria poses an advantage with respect to maintaining and improving health. In the past two to three decades, one of
the main targets of the functional food industry has been the development of products aimed at improving gut health. The idea of manipulating the intestinal microflora in order to prolong life can be tracked down to the early part of the twentieth century. In 1907, the Nobel Prize winner Eli Metchnikoff published his book The Prolongation of Life, where he postulated that the long life span of Bulgarian people was due to the
consumption of fermented milks that contained the microorganism Bacillus bulgaricus, currently known as Lactobacillus delbrueckii. According to Metchnikoff, the consumption of these bacteria would have the effect of eliminating putrefactive bacteria in the human gastrointestinal tract (GIT). In the same period, the French pediatrician Henry Tissier discovered the predominance of bifidobacteria in the feces of The term probiotic, from Greek “for life,” was used for the first time by Lilly
and Stillwell (1965) to define substances produced by microorganisms which would
enlarge the growth phase of other microorganisms. Later, Parker (1974, pp. 366)
changed this definition to “organisms and substances that contribute to intestinal balance.”
Fuller (1989, pp. 366) eliminated the concept of substances from the definition
of probiotics, and substituted it for “live microbial feed supplements which beneficially
affect the host animal by improving its intestinal microbial balance.” This definition
was later extended to include a viable mono or mixed culture of bacteria that
will beneficially affect the host when applied to human or animals by improving the
properties of the indigenous microflora. Contrarily, Salminen et al. (1999, pp. 109)
stated that there are documented health effects of nonviable probiotics and even the
cell wall components on some probiotic microbes. This led to the establishment of
the following definition: “Probiotics are microbial cell preparations or components of
microbial cells that have a beneficial effect on the health and well-being of the host.”
This definition introduces a second novelty with respect to the one proposed by Fuller,
and it is the beneficial effect of probiotics on human health in general rather than
specifically on intestinal health. The most accepted definition nowadays is that given
by the World Health Organization as “live microorganisms that, when administered
in adequate amounts confer a health benefit to the host” (Araya et al., 2002, pp. 8).
Prebiotics have been defined as nondigestible food ingredients beneficially affecting
the host by selectively stimulating the growth and/or activity of a limited number
of bacteria in the colon and thus improving the host health (Gibson et al., 2004b).
Probiotics and prebiotics can be combined in symbiotic preparations (symbiotics).
These mixtures beneficially affect the host in different ways. For instance, by improving
the survival and implantation of live microbial dietary supplements in the GIT;
by selectively stimulating the growth and/or by activating the metabolism of one or a
limited number of health-promoting bacteria, and thus improving the host well-being
(Hamilton-Miller, 2003).

This manuscript focuses on two areas: the review of the history and growth of the QC/sensory evaluation field, and the discussion of the new developments and the future opportunities of this field. This discussion applies to programs worldwide, for companies with established and sound programs, and for companies with either no program or one needing improvement. From this author's point of view, the areas or growth and opportunities include: (1) awareness of the importance of and support for QC/sensory programs within an organization, (2) increased involvement of sensory scientists in in-plant QC/sensory programs, (3) establishment of new or improved QC/sensory training programs, (4) establishment of improved sensory specifications (in techniques and the integration of consumer/management input), (5) Quality Control/sensory evaluations focused on ingredients and in-process products, (6) understanding and use of the diverse applications of product variability studies, (7) use of new or improved sensory methods, (8) collaboration between R&D and QC functions to produce high and consistent quality, (9) continued use of instrumental measures: their establishment and validation, (10) assuring minimal requirements for QC/sensory programs, (11) global Quality Control, (12) development of QC/sensory programs in the personal care, pharmaceutical, household and paper industries, (13) use of multivariate QC/sensory data analyses and control charts, (14) Internet applications in the QC/sensory field, (15) the ultimate goal: a more effective approach to deliver consistent quality products

Dietary advanced glycation end products (AGE) formed during heating of food have gained interest as potential nutritional toxins with adverse effects on inflammation and glucose metabolism. In the present study, we investigated the short-term effects of high and low molecular weight (HMW and LMW) dietary AGE on insulin sensitivity, expression of the receptor for AGE (RAGE), the AGE receptor 1 (AGER1) andTNF-α, F2-isoprostaglandins, body composition and food intake. For 2 weeks, thirty-six Sprague–Dawley rats were fed a diet containing 20 % milk powder with different proportions of this being given as heated milk powder (0, 40 or 100 %), either native (HMW) or hydrolysed (LMW). Gene expression ofRAGEandAGER1in whole blood increased in the group receiving a high AGE LMW diet, which also had the highest urinary excretion of the AGE, methylglyoxal-derived hydroimidazolone 1 (MG-H1). Urinary excretion ofNε-carboxymethyl-lysine increased with increasing proportion of heat-treated milk pow...

Central to commercial fluid milk processing is the use of high temperature, short time (HTST) pasteurization to ensure the safety and quality of milk, and homogenization to prevent creaming of fat-containing milk. Ultra-high-temperature sterilization is also applied to milk and is typically used to extend the shelf life of refrigerated, specialty milk products or to provide shelf-stable milk. The structures of the milk proteins and lipids are affected by processing but little information is available on the effects of the individual processes or sequences of processes on digestibility. In this study, raw whole milk was subjected to homogenization, HTST pasteurization, and homogenization followed by HTST or UHT processing. Raw skim milk was subjected to the same heating regimens. In vitro gastrointestinal digestion using a fasting model was then used to detect the processing-induced changes in the proteins and lipids. Using sodium dodecyl sulfate-PAGE, gastric pepsin digestion of the...