201 research outputs found
Goji Berry: propriedades nutricionais e benefícios para a saúde humana
No full textLycium barbarum (Goji Bery) is a plant belonging to the family Solanaceae, is used as functional food in several countries of East Asia, Europe and North America, is highly nutritious, having eight essential amino acids, minerals such as iron, zinc and selenium and antioxidant action. The objective of the article is to investigate the possible nutritional properties of Goji Berry and its benefits to human health. It is an integrative review, after surveying the articles following the pre-established inclusion criteria, a total of 13 studies published in the last ten years were obtained. The great majority (78%) of the experimental studies show positive effects for the use of Goji berry. However, adverse effects exist and depending on the use, can be considered a risk to public health, therefore, caution and professional guidance regarding the safe consumption of this food must be taken, in order to avoid adverse effects, toxicity, allergies and consequences of their consumption on too much, especially in pregnant women, seniors and children.El Lycium barbarum (Goji Bery) es una planta perteneciente a la familia Solanaceae, se utiliza como alimento funcional en diversos países de Asia Oriental, Europa y América del Norte, es altamente nutritivo, con ocho aminoácidos esenciales, minerales, como hierro, cinc y selenio y la acción antioxidante. El objetivo del artículo es investigar las posibles propiedades nutricionales del Goji Berry y sus beneficios a la salud humana. Se trata de una revisión integrativa, tras el levantamiento de los artículos siguiendo los criterios de inclusión preestablecidos, se obtuvieron un total de 13 estudios publicados en los últimos diez años. La gran mayoría (78%) de los estudios experimentales demuestran efectos positivos para el uso del Goji berry. Sin embargo, los efectos adversos existen y dependiendo del uso, puede considerarse un riesgo para la salud pública, por lo que debe tenerse precaución y orientación profesional en cuanto al consumo seguro de ese alimento, a fin de evitar efectos adversos, toxicidad, alergias y consecuencias su consumo en demasiado, principalmente en mujeres embarazadas, ancianos y niños.O Lycium barbarum (Goji Bery) é uma planta pertencente à família Solanaceae, é utilizado como alimento funcional em diversos países da Ásia Oriental, Europa e América do Norte, é altamente nutritivo, possuindo oito aminoácidos essenciais, minerais, como ferro, zinco e selênio e ação antioxidante. O objetivo do artigo é investigar as possíveis propriedades nutricionais do Goji Berry e seus benefícios a saúde humana. Trata-se de uma revisão integrativa, após o levantamento dos artigos seguindo os critérios de inclusão pré-estabelecidos obteve-se um total de 13 estudos publicados nos últimos dez anos. A grande maioria (78%) dos estudos experimentais demostram efeitos positivos para o uso do Goji berry. No entanto, os efeitos adversos existem e dependendo do uso, pode ser considerado um risco para saúde pública, assim, deve-se ter cautela e orientação profissional quanto ao consumo seguro desse alimento, afim de evitar efeitos adversos, toxidades, alergias e consequências do seu consumo em demasiado, principalmente em mulheres gravidas, idosos e crianças
Allergic potential of Goji berry superfood
No full textA classificação das bagas goji como superalimento, devido essencialmente
à sua composição em compostos bioativos, levou a um enorme
aumento do seu consumo nos países ocidentais. Apesar de todos os seus
benefícios, as bagas goji comportam alguns riscos, nomeadamente o de
alergia. Neste estudo pretendemos caracterizar as proteínas (proteoma)
das bagas goji (Lycium barbarum) e identificar aquelas envolvidas na reação
alérgica (aquelas que se ligam às imunoglobulinas de tipo E- IgE).
Assim, primeiramente procedemos à separação das proteínas das bagas
goji por eletroforese bidimensional em gel de poliacrilamida, seguida da
sua identificação por espectrometria de massa. Subsequentemente, testámos
a reatividade de indivíduos alérgicos ao tomate e batata (alimentos
da mesma família das bagas goji, Solanaceae) contra as proteínas das
bagas goji realizando para tal um ensaio de Western blot. Realizámos também
um ensaio de inibição onde a reatividade cruzada entre as bagas goji
e o tomate e a batata foi avaliada. Finalmente, caracterizámos as proteínas
de ligação às IgE realizando para tal um ensaio de Western blot com
plasmas de indivíduos alérgicos à batata e tomate, após separação das
proteínas das bagas goji por eletroforese bidimensional em gel de poliacrilamida.
Foram identificados por espectrometria de massa 93, dos 180,
spots retirados do gel, correspondendo a 29 funções proteicas. Destas,
11 corresponderam a proteínas de ligação às IgE. Demonstrámos igualmente,
neste estudo, existir reatividade cruzada entre as bagas goji, o
tomate e a batata.Goji berries’ bioactive compounds, which allowed classifying them as
superfruits, led to an enormous increase of its consumption in western
countries. However, the potential risk of allergy is a concern. In this study,
we aimed to characterize the proteome of goji berries (Lycium barbarum)
and identify proteins with putative role in the allergic reaction (IgE-binding
proteins). We firstly used two dimensional (2D) gel electrophoresis followed
by mass spectrometry (MS) to characterize goji berries’ proteome,
and then Immunoblot reactivity with plasma from tomato and potato
(same botanical family, Solanaceae) allergic individuals was assessed to
characterize goji berries IgE-binding proteins. An inhibition assay was
further performed to evaluate cross-reactivity among potato, tomato and
goji berries. We significantly identified 93 out of the 180 MS analyzed
spots, corresponding to 29 protein functions. From these, 11 could be
identified as goji berries IgE-binding proteins. We further demonstrated
cross-reactivity between goji berries, tomato and potatoinfo:eu-repo/semantics/publishedVersio
The effect of abrasive pretreatment on the drying kinetics and phenolic compounds in goji berries (Lycium barbarum L.)
No full textThe paper investigated the effect of a physical surface abrasion of goji berries on drying kinetics and the evolution of phenolic compounds at 323, 333, and 343 K. A diffusion model was developed to describe the drying process. The effective diffusion coefficient estimated by the model ranged from 7.5 × 10–9 to 4.2 × 10–8 m2/s for cylinder and 2.0 × 10–9 to 1.15 × 10–8 m2/s for sphere for untreated samples (UTR). Higher values were found for treated samples (TR) (from 2.50 × 10–8 to 1.20 × 10–7 m2/s for cylinder and 8.0 × 10–9 to 2.70 × 10–8 m2/s for sphere). For the UTR samples, the values of activation energy were found to be 79.5 and 80.8 kJ/mol, respectively, in the cylinder and sphere models, which decreased to 72.0 and 55.8 kJ/mol for the TR samples. Catechins and cinnamic acids were the main phenols in goji berry. TR samples showed high antioxidant activity owing to the shorter exposure time to high temperatures and to oxygen. Practical applications: The fruit of Lycium barbarum is known for its nutritional properties and health benefits. Dried goji berries are consumed as a snack or they are added as ingredients in other foodstuffs. The drying of goji is difficult because the berry contains an outer layer of peeled wax, which does not allow moisture escape from the inside to the outside.The physical surface abrasion pretreatment here proposed before convective air drying helps in reducing the time and energy required for goji drying. The dried berries so obtained exhibit better nutritional quality and good appearance respect to the untreated ones. The use of this pretreatment combined with the best hot air drying conditions identified by the developed diffusion model, could represent an effective innovation in order to obtain dried products with high physicochemical properties. Furthermore, these dried goji berries have no sulfites added as a preservative
Effects of Goji berries supplementation on the productive performance of rabbit
No full textRecognized by the traditional medicine and recent scientific research studies, Lycium barbarum berries (Goji berries) have beneficial effects on human and animal health. The aim of our study was to evaluate the effects of Goji berries on the productive performance of rabbits. One month before insemination, 60 New Zealand White does were randomly assigned to one of the following 3 dietary treatments: commercial standard diet (C); C supplemented with 1% Goji berries (LG); and C supplemented with 3% Goji berries (HG). After weaning up to 91 days of age, 15 randomly selected rabbits/group were fed the same diet as the mothers (C, LG, and HG). Nonpregnant and lactating does of C group showed the highest feed intake (P < 0.01), although no significant differences in body weight (BW) were observed between groups. Nutritional treatment did not affect the off-springs feed intake. However, the rabbits fed with Goji supplementation showed not only higher mean BW both during growth (P < 0.001) and at slaughter (P < 0.01), but also better feed conversion ratio (FCR; P < 0.01) than the control group. Rabbits of LG group showed the best performances in the pre-weaning period which was probably related to the highest milk production of the LG does (P < 0.001). Indeed, LG group showed lower pre-weaning mortality (P < 0.05), higher litter size (P < 0.05), and higher litter weight (P < 0.05) at day 18 as well as higher litter size at weaning (P = 0.05) compared to C group. In conclusion, the present study demonstrates that a low percentage of dietary supplementation with Goji berry improves both reproductive and productive traits of rabbits. Although further studies are needed, our study paves the way for the use of Goji berries in the rabbit nutrition
Effects of Goji berries supplementation on the productive performance of rabbit
No full textAbstract
Recognized by the traditional medicine and recent scientific research studies, Lycium barbarum berries (Goji berries) have beneficial effects on human and animal health. The aim of our study was to evaluate the effects of Goji berries on the productive performance of rabbits. One month before insemination, 60 New Zealand White does were randomly assigned to one of the following 3 dietary treatments: commercial standard diet (C); C supplemented with 1% Goji berries (LG); and C supplemented with 3% Goji berries (HG). After weaning up to 91 days of age, 15 randomly selected rabbits/group were fed the same diet as the mothers (C, LG, and HG). Non-pregnant and lactating does of C group showed the highest feed intake (P < 0.01), although no significant differences in body weight (BW) were observed between groups. Nutritional treatment did not affect the offspring's feed intake. However, the rabbits fed with Goji supplementation showed not only higher mean BW both during growth (P < 0.001) and at slaughter (P < 0.01), but also better feed conversion ratio (FCR; P < 0.01) than the control group. Rabbits of LG group showed the best performances in the pre-weaning period which was probably related to the highest milk production of the LG does (P < 0.001). Indeed, LG group showed lower pre-weaning mortality (P < 0.05), higher litter size (P < 0.05), and higher litter weight (P < 0.05) at day 18 as well as higher litter size at weaning (P = 0.05) compared to C group. In conclusion, the present study demonstrates that a low percentage of dietary supplementation with Goji berry improves both reproductive and productive traits of rabbits. Although further studies are needed, our study paves the way for the use of Goji berries in the rabbit nutrition
Dietary supplementation with goji berries (Lycium barbarum) modulates the microbiota of digestive tract and caecal metabolites in rabbits
No full textGoji berries show health benefits, although the possible mechanisms of action, including compositional changes in the gut microbiome, are still not fully understood. The aim of this study was to evaluate the effect of Goji berry supplementation on microbiota composition and metabolites in the digestive tracts of rabbits. Twenty-eight New Zealand White rabbits were fed with a commercial feed (control group, C; n = 14) or the same diet supplemented with 3% of Goji berries (Goji group, G; n = 14), from weaning (35 days old) until slaughter (90 days old). At slaughter, samples from the content of the gastrointestinal tracts were collected and analyzed by Next Generation 16S rRNA Gene Sequencing to evaluate the microbial composition. Ammonia and lactic acid were also quantified in caecum. Results showed differences in microbiota composition between the groups for two phyla (Cyanobacteria and Euryarchaeota), two classes (Methanobacteria and Bacilli), five orders, fourteen families, and forty-five genera. Ruminococcaceae (p < 0.05) and Lachnospiraceae (p < 0.01) were more abundant in G than in C group. Lactobacillaceae also showed differences between the two groups, with Lactobacillus as the predominant genus (p = 0.002). Finally, Goji berry supplementation stimulated lactic acid fermentation (p < 0.05). Thus, Goji berry supplementation could modulate gastrointestinal microbiota composition and caecal fermentation
Effect of goji berry (Lycium barbarum) supplementation on reproductive performance of rabbit does
No full textGoji berry shows a wide range of beneficial properties in human health, but only a few studies evaluated its effects in livestock animals. The objective of this research was to assess the effects of goji berry supplementation on the hormonal profile, productive, and reproductive performance of does. Two months before artificial insemination, 105 nulliparous does were randomly divided into three groups (n = 35) based on the dietary treatment: commercial diet (C), or a diet supplemented with either 1% (G1), or 3% (G3) of goji berry, respectively. The results showed that receptivity was higher in G1 than in the C group (p < 0.05). Trends toward significance for differences between the G1 and G3 groups in marginal means of LH concentrations (p = 0.059), and between G1 and C in LH AUC values (p = 0.078), were evidenced. Estrogen concentrations showed a more fluctuating trend but a significant interaction effect (p < 0.001). The G1 group showed higher litter weight than C at birth (p = 0.008) and weaning (p < 0.001), as well as higher litter size at weaning (p = 0.020). The G1 group also exhibited the highest mean milk production (p < 0.01). In conclusion, goji berry influenced reproductive and productive performance, probably via modulating hormonal patterns and milk production in rabbits. However, further studies are needed to validate these preliminary results
Effect of a physical pre-treatment and drying on carotenoids of goji berries (Lycium barbarum L.)
No full textIn order to evaluate the influence of an abrasive pre-treatment and drying at 50 °C, 60 °C, 70 °C of goji fruits (Lycium barbarum L.), changes in colour and carotenoids were studied. An extraction method was modified and adapted to assay the main carotenoid esters and saponified carotenoids of goji berries, before and after treatments. Goji berries were confirmed as a high source of zeaxanthin, with zeaxanthin-dipalmitate at about 2 g/kg dry weight. The reliability of the analytical method was confirmed by the high quantitative recoveries, about 100%, a higher repeatability than reference methods and a good reproducibility (lower than 5%). After drying, significant but small carotenoid losses (15–20%) were observed in both pre-treated and treated samples. The xanthophyll esters confirmed to be more stable than free carotenoids. The drying process significantly modified colour, in both pre-treated and untreated samples, however, pre-treatment reduced drying time and thus better preserved the colour of the goji berries for a drying temperature up to 60 °C
Characterisation and geographical traceability of Italian goji berries
No full textThis work characterises and distinguishes Italian and Asian goji berries, combining three analytical approaches to determine 5 light stable isotope ratios, 57 mineral elements and 14 carotenoids.
The study analyses stable isotope ratios and provides full HPLC-DAD-MS characterisation of the carotenoid fraction in goji berries for the first time. The isotopic composition of Italian berries was characterised by δ13C values ranging between −28.2‰ and −25.7‰, δ15N between 2.3 and 7.3‰, δ34S between 2.6 and 7.9‰, and D/H between −112 and −49‰.
Italian goji berries were shown to have a particular composition and interesting nutritional characteristics, specifically a higher total carotenoid content (355 mg/100 g dw mean content vs 198 mg/100 g dw) and higher content of some micronutrients: K, B, Cu, Mo, Se, and Zn.
On the basis of δ34S, Y, U, Cu, Rb, zeaxanthin palmitate and total carotenoid content, discriminant analysis correctly classified all samples according to their geographical origi
Effect of a physical pre-treatment and drying on carotenoids of goji berries ( Lycium barbarum L.)
No full textIn order to evaluate the influence of an abrasive pre-treatment and drying at 50 °C, 60 °C, 70 °C of goji fruits (Lycium barbarum L.), changes in colour and carotenoids were studied. An extraction method was modified and adapted to assay the main carotenoid esters and saponified carotenoids of goji berries, before and after treatments. Goji berries were confirmed as a high source of zeaxanthin, with zeaxanthin-dipalmitate at about 2 g/kg dry weight. The reliability of the analytical method was confirmed by the high quantitative recoveries, about 100%, a higher repeatability than reference methods and a good reproducibility (lower than 5%). After drying, significant but small carotenoid losses (15–20%) were observed in both pre-treated and treated samples. The xanthophyll esters confirmed to be more stable than free carotenoids. The drying process significantly modified colour, in both pre-treated and untreated samples, however, pre-treatment reduced drying time and thus better preserved the colour of the goji berries for a drying temperature up to 60 °C. © 2018 Elsevier Lt
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