Albertsenmichelsen3397

In general, oral MBBP bread diets effectively restored some functions and repaired damage to the pancreas, liver, and kidney in T2D mice. Therefore, MBBP is potential to develop into a novel functional food additive with significantly hypoglycemic effect.In this study, chicory essential oil (CEO) was obtained by hydrodistillation-based extraction method and it was rich in camphor (31.3%) and phenolic compounds with outstanding antioxidant and antimicrobial properties. The CEO was then incorporated into Lepidium perfoliatum seed mucilage (LPSM) based aqueous solution to prepare an active CEO-loaded LPSM edible coating. DT2216 mw The effect of the edible coating was then investigated on the quality and shelf life of beef slices during 7 days storage at 4°C. The results revealed that beef slice coated with CEO-loaded LPSM edible coating had a significant inhibitory effect on its lipid oxidation and microbial growth. The CEO-LPSM coating also inhibited the weight and texture losses of beef slices during display more efficiently compared with the control and CEO-free LPSM coating. Besides, the beef slices coated with CEO-LPSM were the preferred samples in terms of sensory scores throughout the storage. Thus, using CEO-rich LPSM edible coating might inhibit decay and significantly improve the shelf life of fresh beef.The health-promoting effects of whole-grain consumption have been attributed in a large part to the phytochemical profile of the wheat grain, and particularly to the bioactive molecules present in bran. This study shed light on the impact of human practices, especially harvesting sites (terroirs) and wheat species and varieties, as well as bread-making conditions on the variation of the antioxidant and antimicrobial ferulic acid (FA) content. FA concentration in the bran of wheat species (durum and bread wheat) and varieties (Chevalier, Renan, Redon, Saint Priest le vernois rouge, Bladette de Provence, Pireneo, Rouge de Bordeaux, LA1823, Claudio et Bidi17) harvested in five sites in France on 2015 and 2017, has been evaluated. Statistical analysis showed significant differences in FA content for wheat varieties and terroirs. During bread making, baking and type of leaven impacted the FA content of dough and bread. The differences were not due to the type of fermentation (sourdough/commercial yeast) but rather to the diversity of fermenting microbial strains and flour used for backslopping.In the present study, we aimed to investigate the effects of pH and sodium chloride (NaCl) concentration on the structure of β-casein (β-CN) purified from buffalo milk using circular dichroism (CD), intrinsic tryptophan, and anilino-8-naphthalene sulfonate (ANS) fluorescence spectroscopy. We found that NaCl concentration played a critical role in the stability of the secondary structure of β-CN. The CD negative peak had a redshift as the NaCl concentration was increased and accompanied by a decrease of β-sheet content and an increase of α-helix content. ANS fluorescence spectroscopy also indicated that higher NaCl concentration and lower pH significantly affected the tertiary structure of β-CN. Dynamic light scattering (DLS) results showed that the particle size of buffalo β-CN had a blueshift, and then a redshift within the pH range of 5.0-7.5, and it showed a redshift when the NaCl concentration was increased.Frequent outbreaks of food quality and safety problems have seriously damaged the interests of consumers and reduced their confidence in China's food safety. In this study based on market supply and demand, we design a differential game model between food supplier and food retailer by considering different decision-making situations. We also analyze the optimal revenue of the food supplier and food retailer on food quality efforts, the overall return of the supply chain, the level of food quality and safety, and their evolutionary characteristics. Results of the analysis indicate the following. (a) From the situation of decentralized decision-making to the situation of decision-making under the incentive strategy, a Pareto improvement occurs in the food quality and safety strategy of food supplier, food retailer, and even the entire food supply chain. (b) The optimal revenues of the supplier and retailer, overall supply chain revenue, and efforts of the supplier and retailer are all affected by changes in market supply and demand, resulting in drastic fluctuations. On the whole, food quality tends to improve over time and will fluctuate slightly due to changes in market supply and demand. (c) If the market supply is stable when supply exceeds demand and the market demand turns from a downward trend to an upward trend, then food quality safety risk will be higher than in other periods.Paeonia ludlowii, a plant of the Paeoniaceae family, has abundant genetic diversity in different populations, and the seed oil can be used in a diverse number of activities. However, its neuroprotective effect is not clear. We investigated the memory-improving effects and associated mechanisms of Paeonia ludlowii seed oil (PLSO) on amyloid beta (Aβ)25-35-induced Alzheimer's disease (AD) in rats. The Morris water maze test was undertaken, and subsequently, the content of malondialdehyde (MDA), superoxide dismutase (SOD), glutathione (GSH), and acetylcholinesterase (ACHE) in the hippocampus was detected by biochemical analyses. To further study PLSO, we examined the pathologic structure and apoptosis of hippocampal tissue by staining. Immunohistochemical analysis was used to detect expression of IBA-1 and GFAP in the hippocampus. Detection of proinflammatory factors was achieved by reverse transcription-quantitative polymerase chain reaction and Western blotting. High-dose PLSO inhibited expression of GFAP and IBA-1. We demonstrated that high-dose PLSO can regulate activation of glial cells and mediate apoptosis of hippocampal cells, and significantly improve learning and memory deficits in AD rats. PLSO could be developed as a nutritional supplement and sold as a drug for AD prevention and/or treatment.Efficient light-induced floral stimulation plays a key role in energy conservation and maintaining stable productivity during off-season periods of dragon fruit plants. In this study, we first reported on results of a survey on dragon fruit farmers regarding use of lamps in performing artificially induced flowering process in Vietnam. It was found that the use of incandescent lamp was prevalent in dragon fruit cultivation practices, resulting in heavy electricity consumption, and that low-power compact fluorescent light (CFL) bulbs were not extensively utilized, possibly due to low floral induction performance of domestic CFL bulbs. Arguing that emission spectra of currently used lamps were not consistent with adsorption spectra of phytochromes, whose transformation is responsible for flowering process of dragon fruit, we then proposed three improved CFL lamps (power capacity of 20 W) having emission spectra focused on red and far-red regions. New lamp prototypes were tested in 7 field experiments in three different provinces in Vietnam.