Carsonjustice8556

In the study, Lactobacillus paracasei H4-11, Lactobacillus fermentum D1-1, Lactobacillus casei H1-8, Lactobacillus reuteri H2-12, and Kluyveromyces marxianus L1-1 were screened from traditional fermented rice acid based on several indicators L-lactic acid production capacity (13.46 ~ 19.69 g/kg), antioxidant capacity (DPPH clearance ability of 35.36 ~ 56.89%), and savory flavor indicators. Glutinous rice, quinoa, barley rice, and brown rice were selected to carry out rice acid fermentation. Different viable lactic acid bacteria and yeasts were screened, respectively, in the saccharification, acidification, alcoholization, and late acidification stages. Rice acid fermented with L. paracasei H4-11 and K. marxianus L1-1 in glutinous rice showed the high L-lactic acid content (23.09 g/kg). The DPPH free radical scavenging ability in rice acid fermented with L. fermentum D1-1 and L. paracasei H4-11, respectively, reached 34.27% and 33.05% in 96 hr. check details Although quinoa rice acid had the highest L-lactic acid content (3nese consumers. However, rice acid fermentation is still a traditional spontaneous process, which causes instability in its flavor and quality. Lactobacillus paracasei H4-11 and Kluyveromyces marxianus L1-1 screened in this study contributed to the improvements in the flavor and antioxidant capacity of rice acid. In addition, glutinous rice was confirmed as the suitable fermentation material of rice acid in the study.Using Chinese Simmental cattle semitendinosus, psoas major, and longissimus thoracis samples, we assessed muscle fiber characteristics and postmortem quality. The type I, IIA, and IIB fiber diameters were greater in semitendinosus and longissimus thoracis relative to psoas major, with psoas major, semitendinosus, and longissimus thoracis having the highest respective percentages of type I, IIB, and IIA fibers. Psoas major had the highest R248 and R250 values and lowest R258 values at 1- and 6-hr postmortem. Psoas major had the lowest Warner-Bratzler shear force (WBSF), hardness, and chewiness values. The trends of WBSF, hardness, and chewiness changes decreased with increasing aging time. Semitendinosus had higher changes in WBSF than psoas major, and the number % type I fibers was correlated negatively with % changes of WBSF. Therefore, muscles with a high proportion of type IIB fibers and a low proportion of type I had lower tenderness and higher tenderization rate. Further research should be done to seek the optimal composition of muscle fiber type in order to improve beef quality, as muscle fiber type has opposite effect of tenderness background and tenderization rate.Fructus Rosae Roxburghii (FRR) as a dietary supplement is considered to possess anti-atherosclerosis (AS), and hyperlipidemia (HLP) is material basis for AS formation, so the effects and molecular mechanism of FRR on diet-induced hyperlipidemic mice were explored. In Diet IV2 group, hepatic steatosis was significantly relieved; meanwhile, TC, TG, LDL-C, HDL-C, and ASI in serum were regulated to control level. Thirty-seven DCEG in Diet I, Diet II, and Diet IV2 groups were obtained by RNA-seq analysis. Relative mRNA levels were further determined by qRT-PCR, of which 28 genes were matched with those detected by RNA-seq. Ten DCEP were verified by targeted quantitative proteomic analysis, but expressive patterns of only six proteins were correlated with qRT-PCR data. These DCEG and DCEP played important roles in regulating the biosynthesis of BAs and steroids, fatty acid metabolism, and LPO production. They might cooperatively regulate the function of HDL or RCT by PPAR signaling pathway under the FRR action. As we know, it is the first time the potential anti-atherosclerotic mechanism of FRR regulating the blood lipids was explored.Rapid starch digestion rate is negative for the normal level of human blood glucose. This study investigated the protective effects of corn starch (CS) complexed with soy isoflavone (SI) on the control of starch digestibility and glycemic index (GI). The structure of the corn starch-soy isoflavone (CS-SI) complexes was characterized by Fourier transform infrared (FT-IR), X-ray diffraction (XRD), Thermogravimetric analysis (TGA), and Differential scanning calorimetry (DSC), and the complexes digestibility was evaluated using in vitro digestion model. The results of FT-IR spectrum showed that, compared with corn starch, new characteristic peaks were not occurred in CS-SI complexes, and the value of R1047/1022 was decreased, which indicated the short-range structure of CS-SI complexes had been reduced. The V-shaped structure characteristic peaks occurred obviously in CS-SI complexes detected by XRD patterns, which formed a new crystalline structure. The thermal stability was improved in CS-SI complexes revealed by TGA and DTG curves that the thermal cracking temperature increased from 315°C to 320°C. The enthalpy (ΔH) of CS-SI complexes decreased from 2.34 J/g to 1.75 J/g showed by DSC data, which indicated that the ordered structure of starch was destroyed. Furthermore, the content of resistant starch increased from 10.53% to 21.78% and predicted glycemic index (pGI) reduced in CS-SI complexes. In conclusion, the digestibility and pGI of starch can be improved by complexed with soy isoflavone.The micronutrient adequacy of common fad diets is rarely assessed. We compared a high-fiber diet [HF] with a low-carbohydrate diet [LC] to assess their effects on body weight and micronutrient adequacy. One hundred and seventy-three adult males and females with or without diabetes with a mean body mass index of 36 kg/m2 were randomized to either a HF or LC diet. Differences in anthropometrics, blood lipids, glucose, blood pressure, and micronutrient consumption between groups were assessed after 52 weeks. Differences between groups a priori were assessed using independent t tests and chi-squared tests. Post hoc differences in nutrient consumption between groups while controlling for gender were assessed using factorial analysis of variance. After 52 weeks, LC dieters (n = 24) retained weight loss better than their HF counterparts (n = 30) (p = .06). LC dieters consumed more vitamin K (mcg) [HF = 124.0 ± 15.0; LC = 220.0 ± 39.1; p = .025] and vitamin B12 (mcg) [HF = 3.1 ± 0.3; LC = 4.1 ± 0.4; p = .026]. The HF group consumed more folate (mcg) [HF = 479.