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Abstract: The aims of the study were to prepare macro peptides low in phenylalanine (Phe) from non-conventional raw materials, and to demonstrate the feasibility of using the fluorometric technique to measure the diminution of their Phe content. Aqueous solution of flours of legumes, and amaranth panicles were used to elaborate the concentrates by using isoelectric precipitation. These protein concentrates, and a whey solution were incubated with proteolytic enzymes to hydrolyze the peptide link at the aromatic amino acids, and then these macro peptides were filtrated through activated charcoal, in order to reduce its phenylalanine concentration. The Phe concentration, of the each prepared macro peptides, was analyzed by using fluorometric technique, and it was later validated by using HPLC. The crude protein contents in the concentrates have varied from 90% in the protein isolate from lentils, 76% in those from the frijol white, and 44% in those from amaranth panicles. Protein concentrates, and whey were hydrolyzed by using the following enzymes: pepsin from the pig gastric mucosa, protease from Aspergillus oryzae, and protease type XIV from Streptomyces griseus. It was determined that the enzymes with the better hydrolysis capacity, were the proteases from S. griseus and A. oryzae. The macro peptides with non-linked phe were filtered through activated charcoal. Reductions of Phe of up to 99% in the second and third filtrate were observed and this reduction was corroborated by using HPLC technique. It was also established the higher sensitivity of the fluorometric method to detect Phe, than the HPLC technique. Keywords: :Flours, L-phenylalanine, PKU food, dietary supplementation.Download Full Article |
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Abstract: Purpose: Shrikhand Spread, a unique sweetened fermented Indian milk product is made by separation of whey from dahi, the Indian counterpart of Western yoghurt, followed by addition of sugar. Production of dahi employing traditional method involved undefined mixed starter cultures, uncontrolled fermentation and longer production time resulting in wide variation in its chemical and microbiological qualities. In order to cater to a product with desirable properties like lower post-acidification, higher flavour profile, firm body and lower syneresis coupled with shorter production time, conjugated application of yoghurt cultures and dahi cultures were tried. Since the shelf-life of dahi is limited, conversion into shrikhand spread may be used as a tool to extend the shelf-life and therefore the market reach towards commercialization into the global market as a potential functional food. Design/Methodology/Approach: Different batches of dahi were made from homogenized (Stage I - 2500 psi, Stage II - 500 psi) and pasteurized (74-78 °C/16-19 Sec) milk, pre-adjusted to 3.15-3.20% fat and 11.40% snf with diverse starter combinations selected upon the extent of post acidification, volatile acid production, syneresis and rheological characteristics. Homogenized, pasteurized and regulated milk was further subjected to a heat-treatment (90°C/10 min) and seeded with selected starter combinations to obtain firm curd intended for shrikhand spread manufacture. Shelf-life of shrikhand spread was evaluated in terms of chemical and microbiological criteria upto 7 days of storage at 8±1°C. Findings: Starter combination of eXactDahi 2+YoFlex Express 1.0 at an incubation temperature-time combination of 45°C/5h was found most suitable for producing dahi with smooth body, higher volatile acidity and low syneresis. Utilization of dahi obtained employing the above starter combination for the manufacture shrikhand spread was suggested and the product was found to retain its goodness when stored for 7 days at 8±1°C. Originality/Value: Conjugated use of yoghurt cultures with dahi cultures was suggested to overcome the drawbacks of traditional process of dahi manufacture suitable for conversion into shrikhand spread. This dahi was found capable of enhancing its dietetic value in addition. Keywords: Lactic acid bacteria Dahi, Chakka, Shrikhand spread, Shelf-life. |
Abstract : Relationship Between Vitamin D and Cardio-Metabolic Biomarkers Among Saudi Postmenopausal Women
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Abstract: Vitamin D deficiency is prevalent worldwide, and in Saudi Arabia in particular. There is growing evidence that hypovitaminosis D is involved in the pathogenesis of cardiovascular diseases. We determined concentrations of serum 25 hydroxy 25(OH) vitamin D in relation to several metabolic biomarkers including total cholesterol (TC), low density lipoprotein-cholesterol (LDL-C), high density lipoprotein-cholesterol, triglycerides (TG), atherogenic index (AI), glucose, C-reactive protein (CRP), adiposity, and blood pressure in a cross-sectional analysis in 300 Saudi postmenopausal women. Participants completed a detailed questionnaire and fasting blood samples were collected. Vitamin D deficiency was common, affecting 89% of individuals. Higher serum 25(OH) vitamin D levels were consistently found among subjects with no prevalent cardiovascular risk factors (p>0.05) except for those subjects with serum CRP level ≥3mg/dl, HDL-C <1.04mmol/L, AI≥5, exercising ≥3times/week, and those with 4 or more pregnancies. Hypovitaminosis D was inversely correlated with DBP (r=-0.118, p=0.042), TC (r=-0.165, p=0.004), TG (r=-0.119, p=0.040), LDL-C (r=-0.138, p=0.017), AI (r=-0.125, p=0.031), and veiling type (r=-0.127, p=0.028). No significant impact of hypovitaminosis D on CRP, levels of which were similar among vitamin D sufficient and deficient subjects. However, hypovitaminosis D was significantly related to dyslipidemia and diastolic blood pressure in a group of Saudi postmenopausal women. Keywords: HypovitaminosisD, cardiovascular risk factors, Saudi postmenopausal women.Download Full Article |
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Abstract: In recent years, overweight and obesity have reached the status of a global pandemic and are particularly prevalent in the world. Overweight and obesity identified as risk factors for several health problems, including type 2 diabetes, hypertension, coronary heart disease and stroke. In recognition of the fact that reducing the burden of obesity and overweight has the potential to decrease mortality and disease worldwide, the World Health Organisation established that promoting healthy diets and physical activity is now a public health priority. Keywords: Psychology, Eating, Behaviors, Nutrition, Health, problem. |
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Abstract: Background: Impaired glycogen release with fasting results in hypoglycemia in the glycogen storage diseases. A waxy-maize extended release cornstarch was introduced in the United States in 2012 to maintain glucose concentrations during the overnight period, but no studies have assessed the long-term safety and efficacy of this product in the ketotic forms of GSD. Objective: To assess long-term safety and efficacy of modified cornstarch in patients with ketotic forms of GSD. Design: An open label overnight trial of extended release cornstarch was performed. Subjects who had a successful trial (defined as optimal metabolic control lasting 2 or more hours more than with traditional cornstarch) were given the option of continuing into the long-term observational phase. Participants were assessed biochemically at baseline and after 12 months. Results: A total of 16 subjects participated in the open label trial. Efficacy was demonstrated in 100% of the subjects with GSD 0, III, VI, and IX. Of the patients who entered the longitudinal phase, long-term data are available for all subjects. The mean duration of overnight fasting on traditional cornstarch prior to the study for the cohort was 4.9 hours and 9.6 hours on the extended release cornstarch (P < 0.001). All laboratory markers of metabolic control have remained stable in the chronically treated patients. Conclusion: Extended release cornstarch dramatically prolongs the overnight fast duration, maximizes safety from hypoglycemic events, reduces the possibility of sleep deprivation, and improves the quality of life of patients by eliminating the need to awaken without fail for middle of the night therapy without sacrificing metabolic control. Keywords: Glycogen storage disease, uncooked cornstarch, extended release cornstarch, ketotic hypoglycemia.Download Full Article |