Changes in quality characteristics and biogenic amine contents in beef by cooking methods.

Unlabelled: This study aimed to evaluate the changes in imported beef loin before and after cooking, depending on cooking methods, through quality characteristics, biogenic amine (BA) content analysis, and electronic tongue system. Sous-vide (SV), characterized by the least cooking loss, exhibited the highest water content at 64.11%.

Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment.

Unlabelled: The levels of acrylamide (AA), four polycyclic aromatic hydrocarbons (PAH4), and heterocyclic aromatic amines (HAAs) in 184 air-fried agricultural, fishery, and animal products were measured using GC-MS and UPLC-MS/MS. Among the tested samples, sea algae exhibited the highest levels of PAH4 and eight specific HAAs (HAA8), while root and tuber crops had the greatest amount of AA. Agricultural and fisheries products had higher levels of all three contaminants, while livestock products had an inverse correlation between PAH4 and HAA8.

Effects of cooking methods on antioxidant activity and acrylamide formation in red bell pepper ().

Unlabelled: Red bell pepper is a popular and nutritious vegetable. In this study, oven cooking (OV), air-frying (AF), and infrared grilling (IR) were used to cook red bell peppers at different temperatures (170, 180, 190, and 200 °C). Changes in the total phenolic content, ascorbic acid content, antioxidant activity, and sugar and acrylamide content in red bell peppers were evaluated before and after cooking.

Effects of soybean cultivar and starter strain on biogenic amines formation during fermentation.

, a traditional Korean fermented seasoning, contains biogenic amines (BAs). This research aimed to explore the effects of soybean cultivar, strain, and temperature on BAs formation during fermentation. Moisture, pH, total aerobic plate count, and protease activity were measured.

Identifying high-risk factors and mitigation strategies for acrylamide formation in air-fried lotus root chips: Impact of cooking parameters, including temperature, time, presoaking, and seasoning.

This study was conducted to identify high-risk factors and mitigation strategies for acrylamide formation in air-fried lotus root chips by studying the impact of various cooking parameters, including temperature, time, presoaking, and pre-seasoning treatments. The temperature and time had a surprisingly high impact on acrylamide formation. The chips prepared at high temperatures with longer cooking times contained an extremely high acrylamide content, reaching 12,786 ng/g (e.

Effect of precursors and stress factors on yeast isolated from fermented extract and their biogenic amine formation.

Unlabelled: Biogenic amines are produced during fermentation and can act as harmful substances. Strains related to the fermentation of extract were identified and and were selected to investigate the relationship between biogenic amines and precursors, NaCl or ethanol. Biogenic amines were analyzed by high-performance liquid chromatography.

Evaluation of umami taste in Hanwoo with different feed sources by chemical analysis, electronic tongue analysis, and sensory evaluation.

This study aimed to evaluate umami taste in Hanwoo with different feed by chemical analysis, sensory evaluation and an electronic tongue system. Hanwoo cattle were divided into three groups: control group (fed only total mixed ration [TMR]), T1 (fed soybean meal + TMR), and T2 (fed soybean meal + corn-dried distiller's grain with solubles [Corn DDGS] + TMR). The three most abundant fatty acids (C18:1n-9, C16:0, and C18:0) in the T1, T2, and control groups accounted for 83.

sp. nov., isolated from rhizospheric soil of eggplant.

A Gram-stain-negative, aerobic, short rod-shaped and motile bacterial strain, designated MAH-33, was isolated from rhizospheric soil of eggplant. The colonies were observed to be yellow-coloured, smooth, spherical and 0.1-0.

Monitoring and risk assessment of biogenic amines in Korean commercial fermented seasonings.

Fermented seasonings are widely used in Korean cuisine; however, some contain high levels of biogenic amines (BAs). In this study, in order to estimate the potential BA risk from fermented seasoning, the BA contents in 50 commercial brands ( = 292) of five seasonings (soy sauce, , and ) and their changes due to different cooking methods were evaluated by high-performance liquid chromatography. The risk assessment for consumer exposure was evaluated by computing the estimated daily intake (EDI), histamine (HIS) intake, and tyramine (TYR) intake.

Evaluation of the biogenic amines in low-salt shrimp paste cooked under various conditions.

Shrimp paste, a type of traditional Chinese food prepared from shrimp fermented with salt, contains biogenic amines (BAs). In this study, the BA content, salinity, and pH of eight commercial low-salt shrimp pastes were analyzed. In addition, the influences of various cooking conditions on the BA content of it were evaluated by HPLC.

sp. nov., a new member of the genus isolated from rhizospheric soil of a jujube tree.

A Gram-stain negative, aerobic, rod-shaped and creamy pink-coloured bacterium, designated MAHUQ-68, was isolated from rhizospheric soil of a jujube tree. Colonies grew at 10-40 °C (optimum, 28 °C), pH 6.0-9.

Formation and reduction of furan in pumpkin puree by precursors, antioxidants, sterilization and reheating.

The formation and mitigation of furan in pumpkin puree (PP) were studied during the complete process of producing PP. The content of furan was determined using headspace solid-phase microextraction combined by GC-MS analysis. Various PP samples added with precursors (glucose, fructose, linoleic acid, linolenic acid, β-carotene, ascorbic acid, glutamic acid, alanine, and serine) showed increased furan formation (30.

Impact of a pharmaceutical care service for patients with rheumatoid arthritis using a customised mobile device (the PROUD trial): study protocol for a randomised controlled trial.

Introduction: Rheumatoid arthritis (RA) generally requires lifelong treatment; however, its medication complexity might affect non-adherence. Pharmacist-led telehealth services were as effective as face-to-face services and reduced potential side effects in outpatients with chronic diseases. This study aims to analyse the effect of a telepharmacy service with a customised mobile device in comparison with the usual pharmacist service on the humanistic and clinical outcomes in patients with RA.

Flavobacterium agri sp. nov., a novel bacterial species isolated from rhizospheric soil of Coriandrum sativum.

A Gram-stain-negative, strictly aerobic, cream yellow colored, non-motile, rod-shaped bacterial strain, designated MAH-1 was isolated from rhizospheric soil of Coriandrum sativum. A polyphasic taxonomic study was performed on the isolated strain. Optimal growth occurred at 28-30 °C, pH 6.

Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel ().

Perfluorinated compounds (PFCs) are environmental pollutants, and dietary intake is a major route of human exposure to them. We aimed to see the effects of washing, soaking, and cooking (grilling, braising, frying, and steaming) on the change of PFCs in mackerel fillets and PFCs before and after each treatment were analyzed using LC-MS/MS. Washing resulted in a decrease in the PFC content of mackerel (average 74%) comparing to control.

Shikonin Attenuates Hepatic Steatosis by Enhancing Beta Oxidation and Energy Expenditure via AMPK Activation.

Shikonin, a natural plant pigment, is known to have anti-obesity activity and to improve insulin sensitivity. This study aimed to examine the effect of shikonin on hepatic steatosis, focusing on the AMP-activated protein kinase (AMPK) and energy expenditure in Hepa 1-6 cells and in high-fat fed mice. Shikonin increased AMPK phosphorylation in a dose- and time-dependent manner, and inhibition of AMPK with compound C inhibited this activation.

Peanut Sprout Extracts Cultivated with Fermented Sawdust Medium Inhibits Benign Prostatic Hyperplasia and .

Purpose: In this study, we tested whether the resveratrol-enriched peanut sprout extracts cultivated with fermented sawdust medium (PSEFS) could suppress benign prostatic hyperplasia (BPH) and .

Materials And Methods: The mode of action of PSEFS was estimated by employing high-performance liquid chromatography analysis, MTT assay, cell counting, cell cycle analysis, immunoblots, and immunoprecipitation and electrophoretic mobility shift assay. efficacy of PSEFS was analyzed in BPH animal model immunostaining and enzyme-linked immunosorbent assay.

Trans-resveratrol extraction from peanut sprouts cultivated using fermented sawdust medium and its antioxidant activity.

Peanut sprouts are a functional food material rich in phytochemicals, including trans-resveratrol. This study aimed to optimize the recovery of trans-resveratrol from peanut sprouts using a combination of peanut varieties and sawdust medium through accelerated solvent extraction (ASE) and the response surface method (RSM). We also aimed to determine the antioxidant activity of this trans-resveratrol extract.

Effects of Soaking and Fermentation Time on Biogenic Amines Content of () Extract.

extract, a fruit-juice concentrate derived from prepared by fermenting with sugar, is widely used with increasing popularity in Korea. Biogenic amines in maesil extract were extracted with 0.4 M perchloric acid, derivatized with dansyl chloride, and detected using high-performance liquid chromatography.

Muffins enriched with dietary fiber from kimchi by-product: Baking properties, physical-chemical properties, and consumer acceptance.

This study aimed to evaluate the effects of dietary fiber from Chinese cabbage outer-leaf powder, which is a main by-product of kimchi, on the quality, texture properties, and sensory evaluation of muffins. The kimchi by-product powder (KBP, 36.2% dietary fiber) was added at 1%-4% dietary fiber content, by replacing wheat flour (w/w basis).

Optimization by response surface methodology of lutein recovery from paprika leaves using accelerated solvent extraction.

In this study, we used response surface methodology (RSM) to optimize the extraction conditions for recovering lutein from paprika leaves using accelerated solvent extraction (ASE). The lutein content was quantitatively analyzed using a UPLC equipped with a BEH C18 column. A central composite design (CCD) was employed for experimental design to obtain the optimized combination of extraction temperature (°C), static time (min), and solvent (EtOH, %).

Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta.

The objective of this study was to evaluate the effect of β-glucan-rich fractions (BGRFs) from Pleurotus eryngii mushroom powder on the quality, textural properties, and sensory evaluation of common wheat pasta. Pasta was prepared from semolina flour and common wheat flour by replacing common wheat flour at 2%, 4%, and 6% with BGRFs. Semolina flour showed significantly higher viscosities than common wheat flour samples.

Comparative carotenoid compositions during maturation and their antioxidative capacities of three citrus varieties.

This study investigated total carotenoid content, comparative carotenoid composition, vitamin C content, and total antioxidant capacity of three citrus varieties which are Yuza (Citrus junos Sieb ex Tabaka), Kjool (Citrus unshiu Marcow), and Dangyooja (Citrus grandis Osbeck). Seven carotenoids were identified, with β-cryptoxanthin, astaxanthin, and zeaxanthin being predominant in citrus varieties. Ripening increased the total carotenoid in three citrus varieties.

Administration of tauroursodeoxycholic acid enhances osteogenic differentiation of bone marrow-derived mesenchymal stem cells and bone regeneration.

It is known that osteogenic differentiation of mesenchymal stem cells (MSCs) can be promoted by suppression of adipogenesis of MSCs. We have recently found that the chemical chaperone tauroursodeoxycholic acid (TUDCA) significantly reduces adipogenesis of MSCs. In the present study, we examined whether TUDCA can promote osteogenic differentiation of bone marrow-derived mesenchymal stem cells (BMMSCs) by regulating Integrin 5 (ITGA5) associated with activation of ERK1/2 signal pathway and thereby enhance bone tissue regeneration by reducing apoptosis and the inflammatory response.