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Applications of Fenugreek in Nutritional and Functional Food Preparations
Published in Dilip Ghosh, Prasad Thakurdesai, Fenugreek, 2022
Ujjwala Kandekar, Rohini Pujari, Prasad Thakurdesai
The roasting process enhances the crunchiness, flavor, and nutrient levels (Kahyaoglu and Kaya 2006) and antioxidant activity (Açar et al. 2009; Rizki et al. 2015). Fenugreek seed roasting was reported to decrease fat, phytic acid, tannins, and oxalates and significantly increase proteins and phenolic content (Pandey and Awasthi 2015a). The reduced fat content was attributed to the shrinkage of seeds, evaporation of volatile fatty acids, and fats’ breakdown, leading to a higher percentage of free fatty acids, esters, formic acid, and acrolein, with retrogradation of starch causing a reduction in total dietary fiber, soluble and insoluble dietary fiber (Mathur and Choudhry 2009a). The decreased phytates, oxalates, and tannins tend to improve in vitro digestibility of starch and proteins. Calcium, phosphorus, iron, and zinc levels increase slightly upon roasting (Pandey and Awasthi 2015a). Reported studies demonstrated that roasting of fenugreek seeds increases nutrients and decreases anti-nutrient levels to impact overall health positively.
Preparation and Health Benefits of Rice Beverages From Ethnomedicinal Plants: Case Study in North-East of India
Published in Megh R. Goyal, Arijit Nath, Rasul Hafiz Ansar Suleria, Plant-Based Functional Foods and Phytochemicals, 2021
Vedant Vikrom Borah, Mahua Gupta Choudhury, Probin Phanjom
In a comparative study, local rice beers (namely: judima, jumai, horo, and poro) showed pH range of 3.43 to 5.6, which is lower than pH of 6.2 for beer gin, 6.3 for vodka, 6.5 for rum and 6.6 for whiskey, respectively [5, 43]. Storage of local rice beer may alter its pH to some extent. For example, an increase in pH from 3.43 to 4.06 in poro apong [80] and to 4.29 in jou has been reported [4]. The lower value of pH ensures the inhibition of growth of most known pathogens, such as, Clostridium perfringens, Vibrio cholerae, Campylobacter jejuni, Bacillus cereus, and Escherichia coli[98]. However, members of Enterobacteriaceae can reduce the pH due to onset of the anaerobic fermentation process in preparation of local beer but acidophiles will eventually dominate with the progress of fermentation process [1, 74]. Ghosh et al. [13] collected rice beer from different communities of Tripura; and they reported the volatile fatty acid composition, i.e., 0.06-0.28 g in 100 mL of tartaric acid and 0.02-0.35 g in 100 mL of acetic acid.
Control of the Large Bowel Microflora
Published in Michael J. Hill, Philip D. Marsh, Human Microbial Ecology, 2020
Bohumil S. Drasar, April K. Roberts
In any confirmed environment such as the large intestine, space and nutrients are limited and bacteria that are able to transform nutrients into bacterial cells at the fastest rates under the prevailing conditions will occur in the greatest numbers. Bacteria able to utilize nutrients that are not used by other bacteria will also possess an ecological advantage. The utilization of hydrogen by the Methanobacteria well illustrates this principle. Hydrogen is produced by the fermentative metabolism of many intestinal microbes; in the absence of Methanobacteria, the hydrogen is lost but in their presence it is converted to methane which may be detected on the breath as well as in flatus gas. Interactions between the bacteria must play an important role in determining both the total numbers and relative frequency of the various species. Metabolic inhibitors produced by the microflora, such as volatile fatty acids and H2S, are also significant ecological determinants.
Analysis of gut microbiome, nutrition and immune status in autism spectrum disorder: a case-control study in Ecuador
Published in Gut Microbes, 2020
María Fernanda Zurita, Paúl A. Cárdenas, María Elena Sandoval, María Caridad Peña, Marco Fornasini, Nancy Flores, Marcia H. Monaco, Kirsten Berding, Sharon M. Donovan, Thomas Kuntz, Jack A Gilbert, Manuel E. Baldeón
It is possible that the observed nutritional abnormalities could be due to particular habits present in children with ASD and/or due to the intestinal dysbiosis observed in this condition (see below discussion on dysbiosis). In children with ASD particular dietary patterns have been associated with specific microbiota composition and volatile fatty acids concentrations.36 Similar to other reports (reviewed in37), we found that children with ASD presented more food aversions, intolerance to foods, constipation and depression related with gastrointestinal problems. Altered nutritional habits in ASD can put the children at risk for nutritional deficiencies or excess consumption of defined nutrients. It is necessary to guarantee a varied nutrient intake and to control eating behavior during meals as a regular routine for individuals with ASD, and for all children in general.
Dietary polydextrose and galactooligosaccharide increase exploratory behavior, improve recognition memory, and alter neurochemistry in the young pig
Published in Nutritional Neuroscience, 2019
Stephen A. Fleming, Supida Monaikul, Alexander J. Patsavas, Rosaline V. Waworuntu, Brian M. Berg, Ryan N. Dilger
Provided the growing body of literature demonstrating a beneficial impact of prebiotic supplementation on cognition, the present study was designed to assess the effects of early life prebiotic supplementation (combination of PDX and GOS; PDX/GOS) on cognition using a translational piglet model. The piglet is an optimal pre-clinical model for testing nutritional interventions given their similarity to humans in gastrointestinal physiology,25,26 nutritional requirements,27 and brain development.28–30 We supplemented pigs from PND 2-33 with polydextrose and galactooligosaccharide (PDX/GOS) and measured their performance on several behavioral tasks. The novel object recognition (NOR) test and novel location recognition (NLR) test were chosen to assess object and spatial recognition memory, and the backtest was chosen to assess response to restraint stress. To understand possible gut-brain-axis mechanisms we measured volatile fatty acids (VFAs) in the large intestine, blood, and brain, plasma non-esterified fatty acids (NEFA), and investigated expression of memory-related proteins and catecholamines in the brain.
Optimal Combination of Soy, Buffalo, and Cow's Milk in Bioyogurt for Optimal Chemical, Nutritional, and Health Benefits
Published in Journal of the American College of Nutrition, 2018
Gehan Ghoneem, Magdy Ismail, Naeem El-Boraey, Mohamed Tabekha, Hoda Elashrey
Total solids, fat, total nitrogen, and ash contents of samples were determined according to the Association of Official Analytical Chemists (12). Titratable acidity in terms of percentage lactic acid was measured by titrating 10 g of sample mixed with 10 ml of boiling distilled water against 0.1 N NaOH using a 0.5% phenolphthalein indicator to an end point of faint pink color. pH of the sample was measured at 17°C to 20°C using a pH meter (Corning pH/ion analyzer 350, Corning, NY) after calibration with standard buffers (pH 4.0 and 7.0). Redox potential was measured with a platinum electrode (model P14805-SC-DPAS-K8 S/325; Ingold [now Mettler Toledo], Urdorf, Switzerland) connected to a pH meter (model H 18418; Hanna Instruments, Padova, Italy). Water-soluble nitrogen (WSN) of yogurt was estimated according to Ling (13). Total volatile fatty acids (TVFAs) were determined according to Kosikowiski (14).