208 research outputs found
Food database of N-acyl-phosphatidylethanolamines, N-acylethanolamines and endocannabinoids and daily intake from a Western, a Mediterranean and a vegetarian diet
No full textThe contents of N-acylphosphatidylethanolamines (NAPEs), N-acylethanolamines (NAEs) and endocannabinoids (ECs) in 43 food products were assessed and daily intakes, based on consumption of Mediterranean, vegetarian and Western diets, were simulated. NAPEs and NAEs were more abundant in plant-based foods than in animal food products; NAPEs were in the ranges 0-4032 vs 4-398 mu g/g dw and NAEs were in the ranges 0-35 vs 0.1-0.7 mu g/g dw, respectively while ECs were in the range 0-0.1 vs 0-34 mu g/g dw. Daily intakes of NAPEs and NAEs were higher from Mediterranean (263 and 0.25 mg/day) and vegetarian (242 and 0.28 mg/day) diets than the Western diet (163 and 0.08 mg/day). Conversely, ECs intakes were higher from Western and Mediterranean diets (0.17 mg/day) than the vegetarian diet (0.01 mg/day). Future studies will evaluate the physiological role of dietary NAPEs, NAEs and ECs in humans
Potential antidiabetic effect of muffins formulated with different protein hydrolysates: Role of bioactive peptides formed during digestion
No full textThis study aimed to evaluate whether the reformulation of a conventional muffin (CM) by incorporating hydrolysates of casein, soybean protein, pea protein, and rice protein at two concentrations as wheat flour replacement, affected the glycemic index (GI) and the release of bioactive peptides (BAPs) during the digestion in vitro. Compared to CM, muffins with hydrolyzed pea and rice proteins lowered GI by 15% and 5%, respectively, without a significant dose-dependent effect; moreover, during digestion they delivered BAPs, including some amylase-inhibitors. Conversely, the muffins incorporating casein hydrolysate at high concentration showed the highest GI and delivered highest amount of opioid and DPPIV-inhibitor BAPs. Soy protein hydrolysates did not significantly affect the GI or BAPs released. Findings suggested that reformulating a muffin with protein hydrolysates, besides a reduced GI, as in the case of pea and rice protein hydrolysates, may provide further biological effects through the release of BAPs during the digestion
Produzione di 5-metilmelleina in colture liquide di Biscognauxia mediterranea (De Not.) O. Kuntze, endofita isolato da piante deperienti di Quercus suber L.
No full textProduzione di 5-metilmelleina in colture liquide di Biscogniauxia mediterranea (De Not.) O. Kuntze, endofita isolato da piante deperienti di Quercus suber L
No full textSimultaneous Determination of Beauvericin, Enniatins, and Fusaproliferin by High Performance Liquid Chromatography
No full textEffect of light quality and ionising radiation on morphological and nutraceutical traits of sprouts for astronauts’ diet.
No full textSprouts are nutritious food, easy to produce even in extra-terrestrial platforms, where the exposure to ionising radiation can alter their morpho-anatomical traits and phytochemical content. The aim of this study was to evaluate whether sprout production under specific light wavelengths can mitigate the negative effects of radiation and/or stimulate the induction of hormesis. Germinated seeds, with actively proliferating cells, of mung bean were irradiated with increasing X-ray doses (0–20 Gy) and then incubated in controlled conditions under four different light regimes: dark (D), white light (W), red light (R), red-blue light (RB). Morpho-anatomical development of the sprouts was investigated through light-microscopy and their content of flavonoids and isoflavones was quantified by HPLC. Two significant conclusions emerged: 1) RB wavelength induces hormesis by stimulating the production of antioxidant compounds; 2) R wavelength offsets the harmful effects of radiation on morpho-anatomical traits, even at the highest X-ray dose
Simultaneous Determination of Beauvericin, Enniatins, and Fusaproliferin by High Performance Liquid Chromatography
No full textN-Acylphosphatidylethanolamines and N-acylethanolamines increase in saliva upon food mastication: the influence of the individual nutritional status and fat type in food
No full textThis study aimed to evaluate the influence of the individual nutritional status on the salivary concentration of N-acylethanolamines (NAEs), including linoleoylethanolamide (LEA), oleoylethanolamide (OEA), and palmitoylethanolamide (PEA), and their precursors N-acylphosphatidylethanolamines (NAPEs) upon mastication of biscuits containing different fats. Three types of biscuits were formulated with 10% extra-virgin olive oil (EVOB), 10% palm oil (PALMB) or 10% paraffin oil (0% lipids, CONB). Twenty-five healthy subjects, 12 normal weight (NW, 9 F, 30.4 ± 8.7 years) and 13 obese (OB, 8 F, 35.5 ± 10.7 years) participated in a randomized crossover study. Fasting subjects collected unstimulated saliva (US) and stimulated saliva by masticating a parafilm piece (PP), and CONB, EVOB and PALMB. NAPEs, LEA, OEA and PEA were quantified in saliva samples by liquid chromatography-high-resolution mass spectrometry. The results showed that salivary NAPE and NAE concentrations in OB were higher than in NW in both US (NAPEs: 280.0 ± 45.4 ng mL-1vs. 121.8 ± 24.4 ng mL-1, p = 0.015; NAEs: 10.8 ± 1.4 ng mL-1vs. 4.8 ± 0.8 ng mL-1, p = 0.002, respectively) and PP (NAPEs: 259.8 ± 47.1 ng mL-1vs. 121.7 ± 16.9 ng mL-1, p = 0.049; NAEs: 6.1 ± 0.8 ng mL-1vs. 3.8 ± 0.4 ng mL-1, p = 0.03, respectively). NAPE and LEA levels were similar in US and PP, while the levels of OEA and PEA were lower in PP vs. US. Compared to PP, biscuit mastication increased the salivary NAPEs, LEA, OEA and overall NAEs in NW and OB. NAPEs increased in the order of EVOB = CONB > PALMB in NW and EVOB > CONB = PALMB in OB. LEA, OEA and overall NAEs increased similarly with all the biscuits in NW and in the order of EVOB > PALMB > CONB in OB. In contrast, the PEA concentration did not vary in saliva upon biscuit mastication in NW and neither with EVOB in OB, while it lowered with CONB and PALMB in OB. In conclusion, OB showed higher salivary levels of NAPEs and NAEs than NW. Mastication itself did not vary salivary NAPEs and LEA but reduced OEA, PEA and overall NAEs. Biscuit mastication increased salivary NAPEs and all NAEs, but PEA. Altogether, the data suggested that NAPEs and NAEs were released in saliva from biscuits at levels influenced by the individual nutritional status and biscuit type. These findings may have implications in molecular mechanisms underpinning gustatory processes in humans
Degree of Conversion and Contraction Stress Development of a Resin Composite Irradiated Using Halogen and LED at Two C-factor Levels
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Previous issue date: 2009This study verified the influence of curing methods and light sources on contraction stress, stress rate and degree of conversion (DC) of a restorative composite at two C-factor (CF) levels. For the stress test, composite (0.84 mm thick) was applied between two glass rods 5-mm in diameter mounted in a servohydraulic testing machine. Stress rates were calculated as the change in stress vs time at each second. DC was measured by micro-FTIR. Five curing methods were tested at two C-factor levels (1.5 and 3.0): High Intensity LED (LED HI), Continuous Light (QTH CL), Medium Intensity LED (LED MI), Low Intensity LED (LED LI) and Pulse Delay (QTH PD). The results were analyzed by ATOVA and Tukey's test (alpha=0.05). For the stress test at CF 1.5, QTH PD presented lower values than LED HI, QTH CL and LED LI. At CF 3.0, no difference was observed among the curing methods. For all curing methods, stress values at CF 3.0 were statistically higher than those at CF 1.5. LED HI presented the highest maximum stress rate, followed by QTH CL, LED MI, LED LI and QTH PD for both C-factors. In the DC test, no difference was observed among the methods and between the C-factor levels.[Cunha, L. G.] Universidade de Taubaté (Unitau) , Dept Dent, Prosthodont Area[Neves, A. C. C.] Universidade de Taubaté (Unitau) , Dept Restorat Dent, Prosthodont Area[Alonso, R. C. B.; de Goes, M. F.; Sinhoreti, M. A. C.] Univ Estadual Campinas, UNICAMP, Dept Restorat Dent, Piracicaba Dent Sch,Dent Mat Div, Piracicaba, SP, Brazil[Ferracane, J. L.] Oregon Hlth & Sci Univ, OHSU Dept Restorat Dent, Div Biomat & Biomech, Portland, OR 97201 US
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