Physicochemical Properties and Volatile Organic Compounds of Dairy Beef Round Subjected to Various Cooking Methods.

To evaluate the effect of different cooking methods on the physicochemical quality and volatile organic compounds (VOC) of dairy beef round, twelve beef round pieces were divided into four groups: raw, boiling, microwave, and sous-vide. The sous-vide group had a higher pH than the boiling or microwave groups. The boiling group exhibited the highest shear force and CIE L*, followed by the microwave and sous-vide groups (p<0.

Effect of Antioxidant Addition on Milk Beverage Supplemented with Coffee and Shelf-life Prediction.

This study aimed to extend the shelf-life of coffee-containing milk beverage by adding (cacao nibs) extract. To prepare the beverage sample containing cacao nibs extract, 0.8% cacao nibs hydrothermal extract was aseptically injected.

Microencapsulation of Caramel Flavor and Properties of Ready-to-drink Milk Beverages Supplemented with Coffee Containing These Microcapsules.

This study aimed to extend the retention of flavor in coffee-containing milk beverage by microencapsulation. The core material was caramel flavor, and the primary and secondary coating materials were medium-chain triglyceride and maltodextrin, respectively. Polyglycerol polyricinoleate was used as the primary emulsifier, and the secondary emulsifier was polyoxyethylene sorbitan monolaurate.

Antioxidant Activity of Yogurt Fermented at Low Temperature and Its Anti-inflammatory Effect on DSS-induced Colitis in Mice.

This study was performed to evaluate the antioxidant activity of yogurt fermented at low temperature and the anti-inflammatory effect it has on induced colitis with 2.5% dextran sodium sulfate (DSS) in Balb/c mice. Yogurt premix were fermented with a commercial starter culture containing , , , and subsp.

Comparison of Allergic Parameters between Whey Protein Concentrate and Its Hydrolysate in Rat Basophilic Leukemia (RBL)-2H3 Cells.

This study was conducted to compare the anti-allergic effects of a whey protein concentrate (WPC) and WPC hydrolysate. WPC hydrolysate was prepared using enzymatic digestion for 8 h with trypsin and α-chymotrypsin, after which it was freeze-dried. The allergic parameters assessed in rat basophilic leukemia (RBL)-2H3 cells were degranulation and release of β-hexosaminidase, release of tumor necrosis factor (TNF)-α, and changes in the expression of IL-1β, IL-4, and IL-10 by real time polymerase chain reaction (PCR).

Qualitative Characteristics and Determining Shelf-Life of Milk Beverage Product Supplemented with Coffee Extracts.

This study was conducted to establish the shelf-life of a milk beverage product supplemented with coffee extracts. Qualitative changes including peroxide value (PV), microorganism content, caffeine content, and sensory evaluation were measured periodically in beverages kept at 10, 20, and 30°C for 8 wk. Lipid oxidation of the product was measured by peroxide value analysis, and apparent changes were observed during a 4 wk storage period.

Optimization of Manufacturing Conditions for Improving Storage Stability of Coffee-Supplemented Milk Beverage Using Response Surface Methodology.

This study aimed at optimizing the manufacturing conditions of a milk beverage supplemented with coffee, and monitoring its physicochemical and sensory properties during storage. Raw milk, skim milk powder, coffee extract, and emulsifiers were used to manufacture the beverage. Two sucrose fatty acid esters, F110 and F160, were identified as suitable emulsifiers.

Effects of Germinated Brown Rice Addition on the Flavor and Functionality of Yogurt.

This study aimed to investigate the functional and physicochemical properties of yogurt, supplemented with germinated brown rice (GBR) containing γ-aminobutyric acid (GABA), during storage. GBR was produced by soaking brown rice at 30℃, and saccharified germinated brown rice (SGBR) was produced by treating brown rice with α- and β-amylase for 1 h, at 80℃ and 60℃, respectively. Yogurt was manufactured using a commercial starter (YC-X11, CHR.

Effect of acetone extract from stem bark of Acacia species (A. dealbata, A. ferruginea and A. leucophloea) on antioxidant enzymes status in hydrogen peroxide-induced HepG2 cells.

Acacia species are multipurpose trees, widely used in the traditional systems of medicine to treat various ailments. The major objective of the present study was to determine the gene expression of enzymatic antioxidants by acetone extract from the stem bark of three Acacia species (Acacia dealbata, Acacia ferruginea and Acacia leucophloea) in hydrogen peroxide (H2O2)-induced human hepatoma (HepG2) cells. The expression of antioxidant enzymes such as superoxide dismutase containing copper-zinc (CuZnSOD)/manganese (MnSOD), catalase (CAT) and glutathione peroxidase (GPx) in HepG2 cells was evaluated by real-time PCR.

Effect of yogurt containing deep sea water on health-related serum parameters and intestinal microbiota in mice.

Deep sea water (DSW) has health benefits and is widely used as food supplement; however, its effect in fermented products has not been explored. Here, we investigated the effect of DSW-containing yogurt on health-related serum parameters and intestinal microbiota in mice. Animals were assigned to 3 feeding groups, which received water (control), normal yogurt (N-yogurt), or DSW-containing yogurt (DSW-yogurt) with a basal diet.

Antioxidant, inhibition of α-glucosidase and suppression of nitric oxide production in LPS-induced murine macrophages by different fractions of Actinidia arguta stem.

In traditional systems of medicine, fruits, leaves, and stems of Actinidia arguta (Sieb. et Zucc.) Planch.

Inhibition of nitric oxide production in LPS-stimulated RAW 264.7 cells by stem bark of Ulmus pumila L.

This study was designed to isolate and identify a potent inhibitory compound against nitric oxide (NO) production from the stem bark of Ulmus pumila L. Ethyl acetate fraction of hot water extract registered a higher level of total phenolics (756.93 mg GAE/g) and also showed strong DPPH (IC50 at 5.

In vitro cytotoxicity of nonpolar constituents from different parts of kava plant (Piper methysticum).

Kava (Piper methysticum), a perennial shrub native to the South Pacific islands, has been used to relieve anxiety. Recently, several cases of severe hepatotoxicity have been reported from the consumption of dietary supplements containing kava. It is unclear whether the kava constituents, kavalactones, are responsible for the associated hepatotoxicity.

Molecular cloning and expression of genes encoding a novel dioxygenase involved in low- and high-molecular-weight polycyclic aromatic hydrocarbon degradation in Mycobacterium vanbaalenii PYR-1.

Mycobacterium vanbaalenii PYR-1 is able to metabolize a wide range of low- and high-molecular-weight (HMW) polycyclic aromatic hydrocarbons (PAHs). A 20-kDa protein was upregulated in PAH-metabolizing M. vanbaalenii PYR-1 cells compared to control cultures.

Stability of black tea polyphenol, theaflavin, and identification of theanaphthoquinone as its major radical reaction product.

In the current study, we have focused on isolation and detection of major radical oxidation products from theaflavin in order to better understand antioxidation mechanisms of this compound. Theanaphthoquinone was identified as a major oxidation product of theaflavin from two different oxidant model systems: DPPH and peroxidase/hydrogen peroxide. This result indicated that the benzotropolone moiety in theaflavin may play an important role in its antioxidant properties.

Determination of six kavalactones in dietary supplements and selected functional foods containing Piper methysticum by isocratic liquid chromatography with internal standard.

Kava (Piper methysticum) dietary products have been sold worldwide for treatment of nervous anxiety, tension, and restlessness. Recent reports showed potential association of kava usage and liver injuries. This study was conducted to develop simple and reliable methodologies for the extraction and determination of 6 major kavalactones: (+)-methysticin, (+)-dihydromethysticin, (+)-kavain, (+)-dihydrokavain, yangonin, and desmethoxyyangonin.

Characterization of 2-methyl-4-amino-5-(2-methyl-3-furylthiomethyl)pyrimidine from thermal degradation of thiamin.

Thiamin hydrochloride was thermally degraded in phosphate buffer (pH 6.5) at 110 degrees C for 2 h. A major decomposition product was isolated by column chromatography and structurally identified by spectrometric techniques ((1)H NMR, (13)C NMR, 2D NMR, and MS) as 2-methyl-4-amino-5-(2-methyl-3-furylthiomethyl)pyrimidine (MAMP).

Triterpene saponins from debittered quinoa (Chenopodium quinoa) seeds.

Twelve triterpene saponins have been isolated from the debittered seeds of quinoa (Chenopodium quinoa), and their structures were characterized on the basis of hydrolysis and spectral data, especially NMR evidence. Among them, three compounds, including 3-O-beta-D-glucuropyranosyl oleanolic acid (1), 3-O-beta-D-glucopyranosyl-(1-->3)-alpha-L-arabinopyranosyl hederagenin (2), and the new compound 3-O-beta-D-glucopyranosyl-(1-->3)-alpha-L-arabinopyranosyl-30-O-methyl spergulagenate 28-O-beta-D-glucopyranosyl ester (3), are identified for the first time from quinoa seeds. The other isolated saponins have been previously reported in quinoa.