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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.
Lingual Lipase
Published in Margit Hamosh, Lingual and Gastric Lipases: Their Role in Fat Digestion, 2020
Esterase8 and phosphatase80, 81 have been shown to be present in taste buds as well as in von Ebner’s gland,81, 82 and the serous secretion is thought to be important to the sense of taste.81 Release of volatile fatty acids from triglycerides in the taste bud area could indeed explain why fat-rich food is generally perceived as being tastier than low-fat food. Peroxidase83 and amylase84 present in serous glands of certain species might also contribute to taste sensation. Histochemical evidence for the presence of a considerable number of enzymes (especially enzymes involved in the pentose cycle and in protein and carbohydrate metabolism)82 indicate a fairly intense metabolic activity in the von Ebner glands, probably related to the specific secretory function of the serous glands.
Carbohydrates
Published in Geoffrey P. Webb, Nutrition, 2019
Dietary carbohydrates are usually classified into three major subdivisions – the sugars, the starches and the non-starch polysaccharides (NSP), summarised in Figure 10.1. Sugars and starches are readily digested and absorbed in the human small intestine, and they thus clearly serve as a source of dietary energy and are sometimes termed the available carbohydrates; they all yield around 3.75 kcal (16 kJ) per gram. The NSP make up the bulk of the dietary fibre and are resistant to digestion by human gut enzymes. They are sometimes referred to as the unavailable carbohydrate although they may yield some energy if they are fermented by bacteria in the large intestine. This fermentation yields volatile fatty acids (e.g. propionate, butyrate and acetate) which can be absorbed and metabolised.
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).