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THE PINEAL DOES NOT CONCENTRATE ARGININE VASOTOCIN FROM BIOLOGICAL-FLUIDS INVIVO

ENDOCRINE RESEARCH COMMUNICATIONS 1981年第2期8卷 135-144页

作者： FISHER, LA SCHLOSBERG, AJ FERNSTROM, JD Laboratory of Brain and Metabolism Program in Neural and Endocrine Regulation Department of Nutrition and Food Science Massachusetts Institute of Technology Cambridge MA 02139 United States

The ability of the pineal gland to concentrate circulating arginine vasotocin (AVT) from biological fluids in vivo was examined in rats. Intraventricular and intracisternal injections of AVT failed to elevate net pineal AVT content, even though CSF AVT levels were greatly increased by these treatments. I.v. injection of AVT did elicit a slight increase in pineal AVT, but plasma peptide levels were elevated enormously. Thus, it seems unlikely that an active uptake process for AVT functions in this gland.

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A narrative review on inhibitory effects of edible mushrooms against malaria and tuberculosis-the world’s deadliest diseases

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food science and Human Wellness 2023年第4期12卷 942-958页

作者： Ashaimaa Y.Moussa Baojun Xu Department of Pharmacognosy Faculty of PharmacyAin Shams UniversityCairo 11566Egypt Food Science and Technology Program BNU-HKBU United International CollegeZhuhai 519087China

The isolated secondary metabolites from 39 edible mushrooms are reported,among which 107 compounds were active,61 demonstrated antitubercular activities with IC_(50) range of 0.2-50μg/mL and 46 manifested antimalarial effects with IC_(50) range of 0.061-36μg/*** more than 2000 strains of edible mushrooms are identified,this review shows the paucity of research in these rich organisms featuring a vital culinary ingredient worldwide.A thorough search was conducted on basidiomycetes to discuss the chemistry and biology of the isolated compounds,structure activity relationships(SAR)as well as the cytotoxicity profiles of,primarily,the active anti-plasmodial and antitubercular *** a safe cellular profile,lanostane triterpenoids were found to be the only molecules with combined activities against both *** correlations reviewed here indicated the significance of 3β-and 7α-hydroxylation in the anti-tuberculosis activity and the terminal unsaturated moiety between C-4 and C-28 in the antimalarial activity in the same terpene *** review will attract the attention of medicinal chemists,and food scientists to optimize and rationalize the use of mushrooms both as unexploited sources of novel molecules and as nutraceuticals to treat two of the deadliest infectious diseases,malaria,and tuberculosis.

关键词： Antituberculosis Antiplasmodial Macrofungi Mushrooms Structure activity relationship

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Development of protein isolate-alginate-based delivery system to improve oxidative stability of njangsa(Ricinodendron heudelotii)seed oil

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food Bioscience 2023年第3期53卷 2682-2691页

作者： Bessem M.Akonjuen Alberta N.A.Aryee Delaware State University College of AgricultureScience and TechnologyDepartment of Human EcologyFood Science&Biotechnology Program1200 N DuPont HighwayDoverDE19901USA

This study aims to enhance the oxidative stability of njangsa seed oil(NSO)through encapsulation by ionic gelation using sodium alginate(ALG)solely or in combination with Bambara groundnut protein isolate(BPI)as wall *** encapsulation efficiency(EE)and loading capacity of the microcapsules produced using ALG and ALG-BPI were 73.76 and 76.30%and 57.99 and 61.48%,*** microscopic analysis showed an even distribution of NSO within the ALG-BPI microcapsules,which was confirmed by FTIR *** scanning electron microscopy(SEM)analysis revealed a rough and porous structure for ALG-NSO,which ex-plains the higher NSO released of 22.29 and 78.51%during simulated gastric and intestinal digestion,respec-tively compared to *** melting and degradation temperatures were obtained for ALG-BPI-NSO(304.76℃)compared to ALG-NSO(286.94℃).The free fatty acid content,peroxide,p-anisidine,and thio-barbituric acid values of encapsulated NSO were lower than in the free oil throughout the 21-day study period,with NSO encapsulated in ALG-BPI showing higher improved oxidative stability than with alginate *** study provided valuable information on fabricating an alginate-Bambara groundnut protein isolate-based effective delivery system for NSO.

关键词： Njangsa seed oil Polyunsaturated fatty acid Oxidative stability Alginate Encapsulation

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Simultaneous extraction of crude polysaccharides, soluble proteins, gingerols, and shogaols from dried ginger by subcritical water extraction

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LWT 2025年 225卷

作者： Winatta Sakdasri Sunanta Kaomaneechot Sarida Lasim Pichayada Somboon Natthaporn Chotigavin Patthranit Wongpromrat Ruengwit Sawangkeaw Program in Food Process Engineering School of Food Industry King Mongkut's Institute of Technology Ladkrabang 1 Chalong Krung 1 Alley Latkrabang Bangkok 10520 Thailand Program in Fermentation Technology School of Food Industry King Mongkut's Institute of Technology Ladkrabang 1 Chalong Krung 1 Alley Latkrabang Bangkok 10520 Thailand Program in Food Science and Technology School of Food Industry King Mongkut's Institute of Technology Ladkrabang 1 Chalong Krung 1 Alley Latkrabang Bangkok 10520 Thailand Department of Chemical Engineering School of Engineering King Mongkut's Institute of Technology Ladkrabang 1 Chalong Krung 1 Alley Latkrabang Bangkok 10520 Thailand Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production Institute of Biotechnology and Genetic Engineering Chulalongkorn University 254 Phayathai Road Pathumwan Bangkok 10330 Thailand

Subcritical water extraction (SWE) is a remarkable method for the simultaneous extraction of high- and low-polarity bioactive compounds from ginger. This study investigated the effects of temperature, pressure, and extraction time on the crude polysaccharide yield, protein content, total phenolic content (TPC), and amounts of 6-gingerol and 6-shogaol. The pressure was maintained at 30 bars, and the temperature and extraction time were optimized to maximize the polysaccharide yield, protein, TPC, gingerols, and shogaols contents. The rising temperatures (100–160 °C) and extended extraction times (10–50 min) enhanced the yield and TPC but negatively affected protein stability, leading to thermal degradation when the temperature surpassed 180 °C. Specifically, the content of 6-gingerol decreased at high temperatures because of its conversion into 6-shogaol. The optimal extraction conditions were 160 °C for 40 min at 30 bars, resulting in a polysaccharide yield of 8.54 %, protein content of 100.35 mg body surface area/g dry mass, TPC of 18.10 mg Galic acid (GA)/g dry mass, 6-gingerol content of 2.14 mg/g dry mass, and 6-shogaol content of 0.28 mg/g dry mass. Therefore, SWE effectively extracts various polar bioactive compounds from plant materials in a single step.

关键词： Ginger polysaccharides Soluble protein Gingerols Shogaol Subcritical water

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Lemang (Rice bamboo) as a representative of typical Malay food in Indonesia

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Journal of Ethnic foods 2017年第1期4卷 3-7页

作者： Wahyudi, Bertha Araminta Octavia, Felicia Agnes Hadipraja, Marissa Isnaeniah, Sabrina Viriani, Vicky Nutrition and Food Technology Study Program Faculty of Life Science Surya University Tangerang Banten Indonesia

Traditional food as foods typical of the region is one of the cultural elements in various regions of Indonesia. The food is very closely related to customs, indicating that it is very characteristic of each region and ethnicity. Indonesia consists of various ethnic groups. Ethnic Malay is one of the dominant tribe in Indonesia. Malay is spread throughout Indonesia, especially in Sumatra and Borneo. Malay has influenced Indonesia's culture in terms of food. Lemang is a traditional Malay delicacy, which has become a part of Indonesia's culture. Several regions in Indonesia use lemang for traditional ceremonies, such as Bengkulu, Jambi, West Sumatra, North Sumatra, and South Borneo. Each region has a different variation, function, and manner of presentation of lemang but same method of cooking. Local residents use the traditional method to cook lemang using open fire. This method has been passed down from ancestors and has a social value. Cooking lemang by the traditional method involves family members and neighbors so that it can improve kinship. By using the traditional method, local residents can reduce the operational cost. However, the traditional method needs longer cooking time and the quality of products is not uniform due to difficulty in controlling heat. Therefore, researchers have developed new methods of cooking lemang to get uniform quality and to reduce the cooking time. The new methods involve the use of lemang oven and stainless steel mold. Cooking lemang in an oven and replacing bamboo stalk with stainless steel mold can reportedly reduce the cooking time with the same quality as that obtained using the traditional method. © 2017 Korea food Research Institute

关键词： culture Indonesia lemang Malay food

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Simultaneous determination of ascorbic, dehydroascorbic, isoascorbic, and dehydroisoascorbic acids in meat-based food products by liquid chromatography with postcolumn fluorescence detection: A method extension

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JOURNAL OF AOAC INTERNATIONAL 1996年第3期79卷 803-808页

作者： Ali, MS Phillippo, ET U.S. Department of Agriculture Food Safety and Inspection Service Science and Technology Program Eastern Laboratory PO Box 6085 Athens GA 30604

A simple and rapid liquid chromatographic (LC) method for determining ascorbic, dehydroascorbic, isoascorbic, and dehydroisoascorbic acids in mostly single-component food products was evaluated for use in analysis of multicomponent meat-based food products such as TV dinners, Ground-beef samples were used as blanks for repeatability studies, Samples were fortified with 5, 10, 20, and 40 ppm of mixed standards of ascorbic acid and isoascorbic acid, Means of 12 recoveries at 4 levels of fortification were 102.5 and 83.5%, respectively, for ascorbic acid and isoascorbic acid, with coefficients of variation of 6.7 and 15.2%, respectively, TV dinner products (21 samples) from a local grocery store were analyzed for vitamin C content, Samples prepared with a commercial food processor and a food grinder were compared, The commercial food processor was more capable than the food grinder in producing a homogeneous sample, which is critical to the method.

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Early obesity risk prediction via non-dietary lifestyle factors using machine learning approaches

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Clinical Obesity 2025年第0期 e70011页

作者： Seaw, Ker Ming Leow, Melvin Khee Shing Bi, Xinyan Clinical Nutrition Research Centre (CNRC) Singapore Institute of Food and Biotechnology Innovation (SIFBI) Agency for Science Technology and Research (A*STAR) Singapore Singapore Lee Kong Chian School of Medicine Nanyang Technological University Singapore Department of Endocrinology Tan Tock Seng Hospital Singapore Human Potential Translational Research Programme (HPTRP) Yong Loo Lin School of Medicine National University of Singapore (NUS) Singapore Duke-NUS Medical School Cardiovascular and Metabolic Program Singapore

Obesity poses a significant health threat, contributing to the development of noncommunicable diseases (NCDs). Early identification of individuals at higher risk for obesity is crucial for implementing effective prevention strategies. This study explores the viability of non-dietary factors such as lifestyle, family history, and demographics as predictors of obesity risk. The dataset comprised 1068 males and 1043 females, aged between 14 and 61 years. Only non-dietary factors were used to build the machine learning models, including decision tree, random forest, support vector classification (SVC), k-nearest neighbour (KNN), and Gaussian Naïve Bayes (GNB). Random forest emerged as the optimal model, demonstrating 66.9% test accuracy, 66.4% precision, 66.9% recall, 66.4% F1-score, 94.5% specificity and 92.3% area under the receiver operating characteristic curve (AUC-ROC). Variability of the models' performance was also evaluated through bootstrapping. Lifestyle factors, while less impactful than family history and demographics, also contributed to predictive power. This indicates the potential for predicting obesity while relying less on dietary data, paving the way for future studies to refine predictive models. This could play a crucial role in identifying lifestyle factors as predictors of obesity, thereby preventing and intervening early to address obesity-related complications. © 2025 World Obesity Federation.

关键词： artificial intelligence machine learning non-dietary lifestyle factors obesity prediction

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Computational Characterization of the Recently Synthesized Pristine and Porous 12-Atom-Wide Armchair Graphene Nanoribbon

arXiv

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arXiv 2025年

作者： da Gomes, Djardiel S. Felix, Isaac M. Radel, Willian F. Dias, Alexandre C. Ribeiro Junior, Luiz A. Pereira Junior, Marcelo L. State University of Campinas Gleb Wataghin Institute of Physics Department of Applied Physics Campinas São Paulo13083-859 Brazil University of Brasília Faculty UnB Planaltina Materials Science Postgraduate Program Federal District Brasília Brazil Center for Agri-food Science and Technology Federal University of Campina Grande Paraíba Pombal58840-000 Brazil University of Brasília Institute of Physics Physics Postgraduate Program Federal District Brasília70910900 Brazil Institute of Physics International Center of Physics University of Brasília Federal District Brasília70910-900 Brazil Institute of Physics University of Brasília Federal District Brasília70910-900 Brazil Computational Materials Laboratory University of Brasília Federal District Brasília70910900 Brazil University of Brasília College of Technology Department of Electrical Engineering Federal District Brasília70910-900 Brazil

Recently synthesized Porous 12-Atom-Wide Armchair Graphene Nanoribbons (12-AGNRs) [Nano Lett. 2024, 24, 10718-10723]exhibit tunable properties through periodic porosity, enabling precise control over their electronic, optical, thermal, and mechanical behavior. This work presents a comprehensive theoretical characterization of pristine and porous 12-AGNRs based on density functional theory (DFT) and molecular dynamics (MD) simulations. DFT calculations reveal substantial electronic modifications, including band gap widening and the emergence of localized states. Analyzed within the Bethe–Salpeter equation (BSE) framework, optical properties highlight strong excitonic effects and significant absorption shifts. Thermal transport simulations indicate a pronounced reduction in conductivity due to enhanced phonon scattering at nanopores. At the same time, MD-based mechanical analysis shows decreased stiffness and strength while maintaining structural integrity. Despite these modifications, porous 12-AGNRs remain mechanically and thermally stable. These findings establish porosity engineering as a powerful strategy for tailoring graphene nanoribbons’ functional properties, reinforcing their potential for nanoelectronic, optoelectronic, and thermal management *** Codes 00-xx © 2025, CC BY.

关键词： Nanoribbons

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Antimicrobial effectiveness of biobased film against Escherichia coli 0157:H7, Listeria monocytogenes and Salmonella typhimurium

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Advance Journal of food science and technology 2011年第4期3卷 294-302页

作者： Theinsathid, Pornpun Visessanguan, Wonnop Kingchaand, Yutthana Keeratipibul, Suwimon Graduate School Interdisciplinary Program Technopreneurship and Innovation Management Chulalongkorn University Bangkok Thailand Thailand Science Park Bangkok Thailand Department of Food Technology Faculty of Science Chulalongkorn University Bangkok Thailand

Antimicrobial packaging, an active packaging concept, can be considered challenging technology that could have a significant impact on food safety of meat and meat products. The feasibility of polylactic acid (PLA)-based film was evaluated for its application as a material for antimicrobial film. A bio-based commercial polylactic acid (PLA) product, Ecovio*, was used as an environmentally friendly polymer matrix. The PLA based film was incorporated with lactic acid or sodium lactate by extrusion film-blowing process. The antimicrobial activity of films against Escherichia coli O157:H7, Listeria monocytogenes and Salmonella entérica Serovar Typhimurium (S. Typhimurium) were evaluated. Antimicrobial film incorporated with lactic acid packaging film was found to be highly effective in inhibiting L. monocytogenes. In contrast, no inhibitory activity was observed against E. coli O157:H7, and S. Typhimurium. This is consistent with Minimum Inhibitory Concentration (MIC) studies which indicated that undissociated lactic acid was more efficient in inhibiting L. monocytogenes than enterobacteria. This preliminary study shows the potential use of bio-based film as one hurdle technology in combination with good manufacturing practices and adequate storage temperatures. The use of antimicrobial packaging may contribute to improve the safety in minimally processed foods. Further work is required to improve the mechanical properties of the material in order to meet industry requirements. © Maxwell Scientific Organization, 2011.

关键词： Lactic acid

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The optimum storage conditions on the quality of the stingless bee honey

The optimum storage conditions on the quality of the stingle...

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Universitas Riau International Conference on science and Environment 2021, URICSE 2021

作者： Meechai, Imron Chelong, Isma-Ae Chedoloh, Romlee Chemistry Program Faculty of Science Technology and Agriculture Yala Rajabhat University Yala95000 Thailand Biology Program Faculty of Science Technology and Agriculture Yala Rajabhat University Yala95000 Thailand Food Science and Technology Program Faculty of Science Technology and Agriculture Yala Rajabhat University Yala95000 Thailand

Honey of stingless bee has a higher moisture content than bees. Long-term storage may cause fermentation processes to change the physicochemical properties and taste. Thus, the aim of this research was evaluation of the optimum storage condition on the quality of stingless bee honey. Stingless bee honey (Tetragonular larviceps) was contained in plastic bottle and kept at ambient temperature (30-35°C) and low temperature (4-8°C) for 0-45 days. Before and after storage honey were analyzed the physicochemical properties and sensory investigation for comparison of quality. The results showed that temperatures and storage times have affected on the reducing sugar content, pH, conductivity, color, moisture content with significant difference (p0.05). Additionally, the physicochemical properties of honey were according with previously quality report. The sensory investigation indicated that the smell natural flavor, consistency, taste and sourness were not significant difference (p>0.05). In contrast, the color and overall preference were significant difference (p © 2021 Institute of Physics Publishing. All rights reserved.

关键词： Temperature

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