-
The Ingestion of High-Fructose Syrup-Containing Cola with a Hamburger Delays Postprandial Lipid Metabolism in Young Healthy Japanese Women
Hiromi Saito,
Maiko Kato,
Akihiro Yoshida,
Michitaka Naito
Issue:
Volume 3, Issue 4, July 2015
Pages:
139-146
Received:
30 April 2015
Accepted:
26 May 2015
Published:
9 June 2015
Abstract: Aim: To investigate the acute effects of the ingestion of high-fructose syrup (HFS)-containing cola in combination with a hamburger on postprandial lipid metabolism. Methods: Twelve young healthy women with apolipoprotein E phenotype 3/3 were enrolled in the study. Each subject underwent 3 test trials in a randomized crossover design. The trials were as follows: C trial, cola (350 mL, containing HFS); H trial, 1 hamburger; CH trial, cola + hamburger. Venous blood samples were collected at fasting levels and at 0.5, 1, 2, 4, and 6 h after ingestion. Results: The serum concentrations of triglyceride (TG), remnant-like particle (RLP)-TG, and apolipoprotein B-48 (apoB48) peaked at 2 h in the H trial and at 4 h in the CH trial. Compared with each fasting level, the serum TG concentration in the H trial was significantly increased at 1, 2, and 4 h, and it returned to the fasting level at 6 h. However, compared with each fasting level, the TG concentration in the CH trial was significantly increased at 4 and 6 h, and it did not return to the fasting level at 6 h. The serum apoB48 concentration peaked at 2 h in the H trial and at 4 h in the CH trial. The apoB48 concentration at 4 and 6 h and the incremental area under the curve for apoB48 in the CH trial tended to be higher than those in the H trial. Conclusion: The ingestion of cola in combination with a hamburger delayed and extended postprandial lipidemia in comparison with the ingestion of a hamburger only, suggesting that fructose contained in the cola exacerbates postprandial lipid metabolism.
Abstract: Aim: To investigate the acute effects of the ingestion of high-fructose syrup (HFS)-containing cola in combination with a hamburger on postprandial lipid metabolism. Methods: Twelve young healthy women with apolipoprotein E phenotype 3/3 were enrolled in the study. Each subject underwent 3 test trials in a randomized crossover design. The trials we...
Show More
-
Effect of Soaking African Yam Bean Seeds in Unripe Plantain Peel Ash Solutions on the Nutrients, Anti-nutrients and Functional Properties of the Flour
Inyang Ufot Evanson,
Eyo Edima Atanguma
Issue:
Volume 3, Issue 4, July 2015
Pages:
147-151
Received:
30 May 2015
Accepted:
16 June 2015
Published:
3 July 2015
Abstract: The dark brown coloured variety of African yam bean seeds (Sphenostylis stenocarpa) were soaked in distilled water (control) and in 1,2,3,4 and 5% solutions of unripe plantain peel ash (1:3w/v) for 15h at room temperature (27+0C), decorticated and processed into flours. The effects of soaking the seeds in different concentrations of the ash solution on proximate, mineral and anti-nutrient composition as well as on the functional properties of the flours were investigated. Result showed that the treatments had varying effects on the parameters evaluated. Flours prepared from seeds that were soaked in ash solutions had significantly (p<0.05) higher protein, ash and crude fibre and significantly (p<0.05) lower carbohydrate and energy value than the values found in the flour from seeds that were soaked in water. Flours prepared from ash solutions soaked seeds had significantly (p<0.05) higher K, Ca, Na, Mg, Fe and Zn than the values found in the flour from seeds that were soaked in water. The mineral contents in the flours increased with increase in the levels of ash in the soaked solutions. On the other hand, the hydrogen cyanide, tannin, oxalate and phytate levels in the flours from ash solutions soaked seeds were significantly (p<0.05) lower than their values in the flour from seeds that were soaked in water. The reductive effect of the anti-nutrients increased with increase in the levels of ash in the solutions used to soak the seeds. Flours from ash solutions soaked seeds had significantly (p<0.05) higher oil absorption capacity, marginally (p>0.05) higher swelling index and marginally (p>0.05) lower water absorption capacity and bulk density than the flour from seeds that were soaked in water. It is evident from the study that soaking African yam bean seeds in unripe plantain peel ash solutions has beneficial effects as the flours prepared from the soaked seeds had higher levels of protein and mineral elements, lower levels of anti-nutrients and the functional properties were not impaired when compared with flour from seeds that were soaked in water.
Abstract: The dark brown coloured variety of African yam bean seeds (Sphenostylis stenocarpa) were soaked in distilled water (control) and in 1,2,3,4 and 5% solutions of unripe plantain peel ash (1:3w/v) for 15h at room temperature (27+0C), decorticated and processed into flours. The effects of soaking the seeds in different concentrations of the ash solutio...
Show More
-
Microbiological Quality of Fresh Vegetables and Fruits Collected from Supermarkets in Istanbul, Turkey
Serkan Kemal Buyukunal,
Ghassan Issa,
Filiz Aksu,
Aydin Vural
Issue:
Volume 3, Issue 4, July 2015
Pages:
152-159
Received:
18 June 2015
Accepted:
27 June 2015
Published:
7 July 2015
Abstract: Two hundred sixty one samples, collected from supermarkets in Istanbul, Turkey. All samples were analysed for aerobic mesophilic bacterial counts (AMC), aerobic psychrotrophic bacterial counts (APC), enumeration of yeasts and moulds (YM), coliforms, Escherichia coli and detection of Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, thermotolerant Campylobacter spp. AMC ranged from 2.95 to 3.75 log10 CFU/g. APC ranged from 0 to 3.55 log10 CFU/g. The highest counts of coliforms were found in carrot, spinach, green leaf lettuce, cos lettuce and iceberg lettuce. The highest counts of YM were found in tomato, spinach, green leaf lettuce, cos lettuce and iceberg lettuce. Green leaf lettuces, cos lettuces, iceberg lettuces, spinach and carrot were highly contaminated with aerobic mesophilic (3.6 log10 CFU/g), psychrotrophic microorganisms (3.4 log10 CFU/g), and showed a high incidence of E.coli (41.77% of samples). Of the samples analysed, 10 (3.83%) were Salmonella spp. positive and 17 (6.51%) were thermotolerant Campylobacter spp. positive. None of the samples was positive for Escherichia coli O157:H7 and Listeria monocytogenes. Fresh vegetables and fruits, sold in Istanbul, Turkey, are needed to control foodborne pathogens especially Salmonellosis and Campylobacteriosis.
Abstract: Two hundred sixty one samples, collected from supermarkets in Istanbul, Turkey. All samples were analysed for aerobic mesophilic bacterial counts (AMC), aerobic psychrotrophic bacterial counts (APC), enumeration of yeasts and moulds (YM), coliforms, Escherichia coli and detection of Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes,...
Show More
-
Effect of Packaging Materials, Storage Conditions on the Vitamin C and pH Value of Cashew Apple (Anacardium occidentale L.) Juice
Emelike Nkechi Juliet Tamuno,
Ebere Caroline Onyedikachi
Issue:
Volume 3, Issue 4, July 2015
Pages:
160-165
Received:
25 June 2015
Accepted:
8 July 2015
Published:
17 July 2015
Abstract: Cashew apple (Anacardium occidentale L.) juice was produced and pasteurized at 80oC for 15 min in a water bath. The juice was packaged in different packaging materials – green (G), brown (B), white (W) bottles and polyethylene sachet (S) in 200ml batches and stored for four months at room (30±1oC) and refrigeration (4oC) temperatures to study the effect of packaging materials on the vitamin C and pH of cashew-apple juice (CAJ). There were significant differences (p<0.05) in the value of vitamin C (48mg/100ml – 159mg/100ml) and pH (5.0 – 6.2) of the juice stored at 30±1oC as compared with those stored at 4oC.At the ambient temperature, the highest loss of Vitamin C was observed with samples S which ranged from (83 – 48), first to fourth month, respectively. This is still higher than 45mg daily adult recommendation. The colour of the bottles did not have significant effect on the loss of vitamin C as the values ranged between 169 – 128mg/100g (W), 187 – 130mg/100g (G) and 188 – 132mg/100g (B) for months one to four at refrigeration temperature. Samples B and G retained the pH value of the juice at refrigeration temperature compared with samples W and S. Though significant reductions was observed in the values of Vitamin C as time of storage progressed, the retained values in this study were still high when compared with the vitamin C content of other fruits in their fresh state. Therefore, CAJ can conveniently be produced and stored in green and brown bottles for up to four months in the refrigeration temperature to retain its vitamin C content and pH value which is an indication of good quality product. CAJ could also be stored in polyethylene sachet but not more than two months while the fruits are in season to serve as a cheap source of fresh drink, vitamin C and to reduce the 90% wastage of cashew-apples in the orchard.
Abstract: Cashew apple (Anacardium occidentale L.) juice was produced and pasteurized at 80oC for 15 min in a water bath. The juice was packaged in different packaging materials – green (G), brown (B), white (W) bottles and polyethylene sachet (S) in 200ml batches and stored for four months at room (30±1oC) and refrigeration (4oC) temperatures to study the e...
Show More
