Tolstruphessellund3495

Being classified within the Basidiomycota, Auricularia polytricha has been proved to degrade lignocellulose, a major component of wheat bran fiber. During the fermentation of lignocellulose by A. polytricha strain, a large number of intermediate products are produced, which affect the further degradation of lignocellulose. Therefore, it is essential to analyze the fermentation intermediates for study on the degradation mechanism of wheat bran fiber. In this study, the effectiveness of fermentation of wheat bran fiber by A. polytricha strain was confirmed via scanning electron microscopy. Additionally, the results of gas chromatography-mass spectrometry indicated that the A. polytricha strain could degrade wheat bran fiber and produce several aromatic compounds, and that the number of products obtained after 7 days of fermentation was significantly lower than that after 3 days of fermentation. It has also been demonstrated that diisooctyl phthalate and 9-octadecenamide belong to metabolites produced during the fermentation of wheat bran fiber, by culturing A. polytricha with wheat bran fiber and glucose as carbon source, respectively. Moreover, by conducting an ultraviolet wavelength scanning of the culture liquid containing vanillin fermented by A. polytricha, it has been indicated that the strain could degrade vanillin and further demonstrated that the strain has the ability to degrade wheat bran fiber. Furthermore, adding the products of wheat bran fiber fermented for 3 days by A. polytricha could improve the elasticity of the dough sheet. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.The Caribbean island of Barbados has a high burden of diabetes and cardiovascular disease. Dietary habits were last described in 2005. A representative population-based sample (n = 363, aged 25-64 years) provided two nonconsecutive 24-hr dietary recalls in this cross-sectional study. Mean daily nutrient intakes were compared with the Dietary Guidelines for Americans. Subgroup differences by age, sex, and educational level were examined using logistic regression. High sugar intakes exist for both sexes with 24% (95% CIs 18.9, 30.0) consuming less than the recommended less then 10% of energy from added sugars (men 22%; 15.0, 31.6; women 26%; 18.9, 33.7). Sugar-sweetened beverages provide 43% (42.2%, 44.4%) of total sugar intake. Inadequate dietary fiber intakes (men 21 g, 18.2, 22.8; women 18 g, 16.7, 18.9) exist across all age groups. selleck chemical Inadequate micronutrient intake was found in women for calcium, folate, thiamine, zinc, and iron. Older persons (aged 45-64 years) were more likely to report adequacy of dietary fiber (OR = 2.7, 1.5, 4.8) and iron (OR = 3.0, 1.7, 5.3) than younger persons (aged 25-44). Older persons (aged 45-64 years) were less likely to have an adequate supply of riboflavin (OR = 0.4, 0.2, 0.6) than younger persons. Men were more likely to have adequate intakes of iron (OR = 13.0, 6.1, 28.2), folate (OR = 2.4, 1.3, 4.6), and thiamine (OR = 3.0, 1.5, 5.0) than women. Education was not associated with nutrient intake. The Barbadian diet is characterized by high sugar intakes and inadequate dietary fiber; a nutrient profile associated with an increased risk of obesity, type 2 diabetes, and related noncommunicable diseases. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.This study evaluated the incorporation of microcapsules containing nisin and avocado peel extract on the shelf life of ground beef. Ten treatments were studied and divided into two groups one packaged under vacuum and the other in permeable packaging. Each group contained (a) control, (b) extract, (c) nisin, (d) empty microcapsules (only wall microcapsule system), and (e) microcapsules with extract and nisin. The samples containing the microcapsules presented lower bacterial growth and less oxidation. On day 10, the vacuum-packaged samples with microencapsulated preservative presented a reduction in the oxidation of proteins of approximately 45%, of 30% in the growth of mesophiles, and of 38% in the growth of coliforms, as well as a reduction in the changes in the pH and ɑ W that occur during storage, compared with the permeable control. The combination of microcapsules with vacuum packaging reduced the physicochemical and microbiological changes that occur in the controls. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.Scope Phaseolus vulgaris L. is rich in alpha-amylase inhibitor and has been used for reducing glycemia and calories absorption through preventing or delaying the digestion of complex carbohydrate. A randomized, double-blinded, placebo-controlled study was conducted on obese volunteers to evaluate the degree of significate weight loss by regular intake Phaseolus vulgaris cultivated from Southwestern region of China. Method The volunteers were divided into two groups, homogeneous for age, gender, and body weight. Phaseolus vulgaris extract or placebo was given 2,400 mg per day before each daily meal for 35 consecutive days. Each subject's body weight, fat mass, body mass index, blood biochemical parameters, skinfold fat thickness, and waist/hip circumferences were monitored and analyzed. Result and conclusion As a result, the average amount of weight lost by the Phaseolus vulgaris extract group was 2.24 kg (average of 0.448 kg per week), compared with a 0.29 kg weight loss (average of 0.058 kg per week) in placebo group after 35 days. The differences between groups were significant (p  less then  .01). The body mass index decreased by an average of 0.79, and the body fat decreased by 1.53% on average compared to baseline (p  less then  .05). The thickness of subcutaneous fat was significantly reduced at the four measurement points, and the decrease of waist circumference and hip circumference was significant as well. No adverse or side effects were observed during the trial period. The results indicate that Phaseolus vulgaris extract can significantly induce weight loss in a short time period. © 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.