Notes

Soreness control inside older adults with dementia-related intellectual impairment is assigned to frontal neurodegeneration.
A large number of apple varieties (35) from the same germplasm were investigated over two consecutive harvest years. A total of 39 volatile compounds were identified by HS-SPME-GC-MS, and quantified by external standards. Principal component analysis was applied to study the relationship between varieties and volatiles. To obtain better discrimination, 23 of 35 apple varieties were classified into four cultivars and good classification could be observed by partial least squares discriminant analysis. Ethyl 2-methylbutyrate, 2-methyl-1-butanol, Z-3-hexenyl acetate, E-2-hexen-1-ol, linalool and dodecanol were the most important variables to discriminate apple cultivars. Based on the volatile concentration and thresholds, ethyl 2-methylbutyrate, hexanal, 1-hexanol, E-2-nonenal and linalool were the critical characterized odor-active compounds among 35 apple varieties over two harvest years. learn more From the present work, seasonal effects greatly influenced the formation of volatiles.The intake of phenolic-rich foods is an emerging preventive approach for the management of type 2 diabetes, thanks to the ability of these compounds to inhibit some key metabolic enzymes. In this study, the influence of cooking and in vitro digestion on the α-glucosidase, α-amylase, and dipeptidyl-peptidase IV (DPP-IV) inhibitory activity of red-skinned onion (RSO) and dark purple eggplant (DPE) phenolic fractions was assessed. The applied cooking procedures had different influences on the total and individual phenolic compounds gastrointestinal bioaccessibility. DPE in vitro digested phenolic fractions displayed no inhibitory activity versus α-amylase and DPP-IV, whereas the fried DPE sample exhibited moderate inhibitory activity against α-glucosidase. This sample mainly contained hydroxycinnamic acid amides that can be responsible for the observed effect. Contrariwise, raw and cooked in vitro digested RSO phenolic fractions inhibited all three enzymes but with different effectiveness. Fried and raw RSO samples were the most active against them. Statistical analysis pointed out that quercetin mono-hexosides (mainly quercetin-4'-O-hexoside) were responsible for the inhibition of α-glucosidase, whereas quercetin di-hexosides (mainly quercetin-3-O-hexoside-4'-O-hexoside) were responsible for the DPP-IV-inhibitory activity of RSO samples. An accurate design of the cooking methods could be essential to maximize the release of individual phenolic compounds and the related bioactivities.Street foods can contribute largely for dietary sodium intake of populations in developing countries. We aimed to assess the variability in sodium and potassium composition of the most commonly available homemade street foods in Maputo city, capital of Mozambique. In a cross-sectional evaluation, researchers canvassed areas with 500-m diameter centered around 20 randomly selected public transport stops, identified all street food vending sites and, in randomly selected sites, purchased 56 samples of the most frequently available homemade foods. Samples were analyzed for sodium and potassium concentrations, using flame photometry. The 56 samples represented main dishes (45 samples of 12 types of food item), sandwiches (8 samples of 5 types of food item) and fried snacks (3 samples of 2 types of food item). Median contents (range), in mg/serving, were 921 (198 to 2525) of sodium and 385 (24 to 1140) of potassium. Median (range) of sodium to potassium molar ratio was 4.1 (1.3 to 41.5). One serving of main dishes was estimated to contribute from 32.1% to 99.9% of the recommended maximum daily sodium intake. The present study shows a large variability and potential for improvement in sodium and potassium contents of homemade foods frequently available in the streets of Maputo city.Glucocorticoid excess is a critical factor contributing to muscle atrophy. Both endogenous and exogenous glucocorticoids negatively affect the preservation of muscle mass and function. To date, the most effective intervention to prevent muscle atrophy is to apply a mechanical load in the form of resistance exercise. However, glucocorticoid-induced skeletal muscle atrophy easily causes fatigue in daily physical activities, such as climbing stairs and walking at a brisk pace, and reduces body movements to cause a decreased ability to perform physical activity. Therefore, providing adequate nutrients in these circumstances is a key factor in limiting muscle wasting and improving muscle mass recovery. The present review will provide an up-to-date review of the effects of various nutrients, including amino acids such as branched-chain amino acids (BCAAs) and β-hydroxy β-methylbutyrate (HMB), fatty acids such as omega-3, and vitamins and their derivates on the prevention and improvement of glucocorticoid-induced muscle atrophy.Capsaicin (CAP) is an ingredient of peppers that has biological activities at low doses but causes gastrointestinal (GI) discomfort at high doses. However, the GI effects of high doses of CAP and the evaluation criteria to determine this remain unknown. To elucidate the dose-related effects of CAP on GI health, CAP was administered to mice at 40, 60, and 80 mg/kg doses. The results showed that 40 mg/kg CAP did not negatively affect GI tissues, while 60 and 80 mg/kg CAP damaged GI tissues and caused significant inflammation in the jejunum, ileum, and colon. The levels of serum substance P (SP) and calcitonin gene-related peptide (CGRP) were CAP-dose-dependent, and short-chain fatty acids (SCFAs) content significantly increased in the 80 mg/kg group. Correlation analysis revealed that the underlying mechanisms might be related to the regulation of gut microbiota, especially Bifidobacterium, Lactobacillus, Faecalibacterium, and Butyricimonas. These results suggest that oral administration of 60 and 80 mg/kg CAP in mice causes intestinal inflammation and high levels of serum neuropeptides and cecal SCFAs, which may be related to alterations in gut microbiota.The intestinal wall and epithelial cells are interconnected by numerous intercellular junctions. Colostrum (Col), in its natural form, is a secretion of the mammary gland of mammals at the end of pregnancy and up to 72 h after birth. Recently, it has been used as a biologically active dietary supplement with a high content of lactoferrin (Lf). Lf, a glycoprotein with a broad spectrum of activity, is becoming more popular in health-promoting supplements. This study aims to investigate whether Col supplementation can affect small and large intestine morphology by modulating the expression of selected proteins involved in tissue integrity. We examined the thickness of the epithelium, and the length of the microvilli, and assessed the expression of CDH1, CDH2, CTNNB, CX43, VCL, OCLN, HP, MYH9, and ACTG2 gene levels using qRT-PCR and at the protein level using IHC. Additionally, to evaluate whether the effect of Col supplementation is temporary or persistent, we performed all analyses on tissues collected from animals receiving Col for 1, 3, or 6 months. We noticed a decrease in CDH1 and CDH2 expression, especially after 3 months of supplementation in the large intestine and in CTNNB in the small intestine as well as increased levels of CX43 and CTNNB1 in the small intestine. The present data indicate that Col can temporarily alter some components of the cell adhesion molecules involved in the formation of the cellular barrier.Durum wheat is one of the most important cereal grains worldwide, used mostly for pasta making and bakery products. The by-products derived for the milling process, although very abundant, have only limited use. The aim of this work was to characterize the oils extracted from the by-products of debranning (DP) and milling processes (MP) of durum wheat and to follow the changes due to the refining process on the minor components. The results showed that DP had significantly higher oil content than MP, but it was characterized by a significantly lower amount of tocols. Polyunsaturated fatty acids content was similar (around 62% of total fatty acids). Consequently, a mixture of DP/MP (60/40 w/w) was chosen as a basis for further studies concerning the refining process. During refining, carotenoids almost disappeared while tocols were reduced by 24% on average. Free fatty acids, peroxide value, and oxidized triacylglycerols were significantly reduced by refining, while triacylglycerol oligopolymers were significantly higher than the crude oil. Durum wheat oil had an outstanding content of phytosterols and policosanols. Overall, the edible oil obtained from durum wheat after refining could be considered a good source of phytochemicals and could represent a valuable strategy to valorize the by-products from durum wheat mills.Aroma substances are the most crucial criteria for the sensory evaluation of tea quality, and also key attractors influencing consumers to make the decision for purchasing tea. Understanding the aromatic properties of tea infusion during different brewing time is crucial to control the tea aromatic quality. Here, headspace and direct immersion solid-phase microextraction (HS-SPME and DI-SPME), coupled with GC-MS, were employed to investigate the impact of brewing time on the changes of the volatile features of green tea infusion. Esters, aldehydes, alcohols, fatty acids, and alkaloids were the predominant volatile groups from tea infusions. Two to three minutes was identified as the best duration for the tea brewing that can maximize the abundance of aromatic chemicals in the headspace emitted from the tea infusions. The variation of the key aromatic contributors between the tea infusion and the headspace over the infusion tended to equilibrate during the tea brewing process. This study provides a theory-based reference method by analyzing the real-time aromatic characteristics in green tea. The optimal time was determined for aromatic quality control, and the complementary relationship between the volatiles in the headspace and its counterpart, tea infusion, was primarily elucidated.The effects of lactic acid fermentation using Lactiplantibacillus plantarum 75 (L75), Leuconostoc pseudomesenteroides 56 (L56) and its combination (L56 + 75) on the quality, bioactive and volatile compounds of mango juices (MJ) from three cultivars ('Peach', 'Sabre' and 'Tommy Atkins') were investigated. Fermented and unfermented MJ were evaluated for LAB growth, physicochemical parameters, volatile compounds, antioxidants activities (DPPH, ABTS, FRAP methods), total phenolic content (TPC) and sensory properties. The unfermented juices served as a control. Twenty-four-hour fermentation was ideal for MJ based on LAB growth profiles. Generally, titratable acidity, TPC, FRAP, DPPH and ABTS scavenging activities significantly increased with fermentation by the L75 strain and were highest in the L75-fermented 'Sabre' MJ, while L75-fermented 'Peach' MJ had higher ABTS activity (p < 0.05). In contrast, the L56 strain enhanced β-carotene retention, with improved colour properties in L56-fermented 'Peach' MJ. Fermentation with L75 in 'Sabre' and 'Peach' MJ aided the synthesis of new volatile compounds (alcohols, esters, ketones and aldehydes). A PLS-DA scatter plot showed two clusters separating the 'Peach' and 'Sabre' mango juice fermented with L75 from the rest. Based on the variable importance of the projection value (VIP) scores, pentadecane, 8-hexyl and butyl isobutyrate were shown as marker candidates to distinguish 'Peach' and 'Sabre' MJ fermented with L75 from the other treatments, whereas ethyl octanoate and isobutyl acetate differentiated the 'Sabre' MJ fermented with L75 from the other treatments. 'Sabre' and 'Peach' MJ fermented with L75 and L56 could provide antioxidants, meeting the recommended daily requirements for ascorbic acid and carotenoids in adults and teenagers. Hence, lactic acid fermentation of these local cultivars is a way to benefit consumers.
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