Hartvigsenkragelund5170

Rice consumption is rising in western countries with the adoption of new nutritional styles, which require the avoidance of gluten. Nevertheless, there are reports of rice allergic reactions. Rice grains contain a low amount of proteins most of which are storage proteins represented by glutelins, prolamins, albumins, and globulins. Some of these proteins are seed allergenic proteins as α-amylase/trypsin inhibitor, globulins, β-glyoxylase, and several glutelins. Italy is the major rice producer in Europe, and for this, seed reserve proteins of four Italian rice cultivars were characterized by 2D-GE analysis. Some differentially abundant proteins were identified and classified as allergenic proteins, prompting a further characterization of the genes encoding some of these proteins. In particular, a deletion in the promoter region of the 19 KDa globulin gene has been identified, which may be responsible for the different abundance of the protein in the Karnak cultivar. This polymorphism can be applied for cultivar identification in commercial samples. Seed proteome was characterized by a variable combination of several proteins, which may determine a different allergenic potential. Proteomic and genomic allowed to identify the protein profile of four commercial cultivars and to develop a molecular marker useful for the analysis of commercial products. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.This study was carried out to compare the antioxidant and nutritional properties of coconut (Cocos nucifera L.) sap with other natural sources of sugar such as sugar palm (Borassus flabellifer) and sugarcane (Saccharum officinarum L.). Coconut sap and juice from sugar palm and sugarcane were analyzed for proximate composition, pH and total soluble solid (TSS), color, sugar profile, vitamin profile, antioxidant properties (total phenolic contents, DPPH, FRAP, and ABTS), and mineral content. The results indicated that coconut sap possesses high DPPH (23.42%), FRAP (2.09 mM/ml), and ABTS (21.85%) compared with the juices. Coconut sap also had high vitamin C (116.19 µg/ml) and ash (0.27%) contents, especially in potassium (960.87 mg/L) and sodium (183.21 mg/L) which also indicating high content of minerals. These properties showed that coconut sap could be served as a potential healthier sugar source compared with sugar palm and sugarcane juices. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.Some evidence exists in supporting the beneficial effects of coenzyme Q10 (CoQ10) on oxidative stress. Since the findings of studies over the impact of CoQ10 supplementation on oxidative stress are contradictory, this study was conducted. selleck chemicals llc The aim was to evaluate CoQ10 supplementation effect on total antioxidant capacity (TAC), malondialdehyde (MDA), glutathione peroxidase (GPx), superoxide dismutase (SOD), and catalase (CAT) levels using data collected from randomized controlled trials (RCTs). Several databases including PubMed, Web of Science, Google Scholar, and Scopus were comprehensively searched up to 23 January 2019 to identify RCTs. A random-effects model, standardized mean difference (SMD), and 95% confidence interval (CI) were applied for data analysis. According to the meta-analysis results on 19 eligible studies, CoQ10 increased the levels of TAC (SMD = 1.29; 95% CI = 0.35-2.23; p = .007), GPX (SMD = 0.45; 95% CI = 0.17-0.74; p = .002), SOD (SMD = 0.63; 95% CI = 0.29-0.97; p  less then  .0001), and CAT (SMD = 1.67; 95% CI = 0.29-3.10; p = .018) significantly. This supplementation also caused a significant reduction in MDA levels (SMD = -1.12; 95% CI = -1.58 to -0.65; p  less then  .0001). However, the results of SOD and CAT should be stated carefully due to the publication bias. In conclusion, this research indicated that CoQ10 supplementation had beneficial effects on oxidative stress markers. However, further studies are needed to confirm these findings. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.Cereal and legume diets make up the bulk of caloric sources for a majority of households in the developing world. They contain macro- and micronutrients as well as phytochemicals embedded as one matrix. Some phytochemicals are antinutritional factors which can bind nutrients thereby hindering their bioavailability. While there are other methods that can be used to enhance nutrient utilization from such foods, we summarize how food processing methods such as extrusion and nixtamalization are employed to break the food matrix and release these nutrients. Both extrusion and nixtamalization can break down complex carbohydrates into simpler, more soluble forms while at the same time inactivating or denaturing protein inhibitors and other antinutritional factors. Such disruptions of complexes within the food matrix are essential for harnessing optimum nutritional and health benefit from these foods. We present mechanistic approaches explaining how these processes enhance nutrient and mineral bioavailability and phytochemical bioactivity while minimizing the undesirable effects of antinutritional factors that coexist in the complex food matrix. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.Recent trends in preservation of processed foods involve the use of natural compounds, rather than chemically synthesized additives, to simultaneously confer antimicrobial properties and prevent fat oxidation. In this regard, black pepper essential oils, due to its diversity in biological activities, have been increasingly popular. The compounds are often used in relatively low amounts and in the form of nanoparticles to permit well blending into foods or uniform dispersion on the surface of fresh meat. The purpose of this study is to determine experimental parameters of a nano-emulsion formation process from black pepper essential oil via the phase inversion temperature (PIT) technique. The study results showed that the system achieved the optimal nano-emulsion under following condition the ratio by weight of water Tween-80 oil = 869.74.3, the stirring speed of nano-emulsions at 500 rpm for 45 min (heating at 75°C for 30 min and then rapidly cooling at 5°C for 15 min). © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.