Journal articles: 'Food substitutes – Physiological effect'

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Daly, Charles, and Ruth Davis. "The biotechnology of lactic acid bacteria with emphasis on applications in food safety and human health." Agricultural and Food Science 7, no. 2 (January 1, 1998): 251–65. http://dx.doi.org/10.23986/afsci.72862.

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Fermentation of various foodstuffs by lactic acid bacteria (LAB) is one of the oldest forms of biopreservation practised by mankind. In recent years, significant advances have been made in elucidating the genetic and physiological basis of key LAB traits involved in these industrially significant processes. One important attribute of many LAB is their ability to produce antimicrobial compounds called bacteriocins. Interest in these compounds has grown substantially due to their potential usefulness as natural substitutes for chemical food preservatives in the production of foods with enhanced shelflife and/or safety. There is growing consumer awareness of the link between diet and health. Recent scientific evidence supports the role of probiotic LAB in mediating many positive health effects. In addition, some LAB are currently being assessed for their ability to act as live delivery vectors in the development of new oral vaccines.

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Gugołek, Andrzej, Jerzy Juśkiewicz, Dorota Kowalska, Cezary Zwoliński, Przemysław Sobiech, and Janusz Strychalski. "Physiological responses of rabbits fed with diets containing rapeseed meal, white lupine and pea seeds as soybean meal substitutes." Ciência e Agrotecnologia 42, no. 3 (June 2018): 297–306. http://dx.doi.org/10.1590/1413-70542018423003318.

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ABSTRACT In recent years, a trend has emerged to eliminate soybean meal (SBM) from rabbit diets. It was hypothesized that a dietary mixture composed of rapeseed meal (RSM), white lupine seeds (WLS) and pea seeds (PS) could be a substitute for SBM in diets for growing rabbits without compromising their growth and physiological parameters. To verify this hypothesis, selected parameters describing the growth rate of rabbits, their blood and slaughter parameters and caecum function were analyzed. The experiment was performed on ninety HYPLUS rabbits. Control group (C) animals were fed a diet containing 15% SBM. The diet administered to the first experimental group (E1) contained 7.5% SBM, 5.0% RSM, 4.0% WLS and 3.0% PS. In the diet fed to the second experimental group (E2), SBM was completely replaced with RSM, WLS and PS. The substitution did not exert a significant negative effect on the growth rate of rabbits, selected morphological and biochemical blood parameters or carcass characteristics. The comparable growth parameters of control group rabbits and rabbits fed diets containing SBM substitutes could be partially attributed to beneficial changes in the enzymatic activity of caecal microbiota, which have a positive influence on fermentation processes in the lower gastrointestinal tract. The results of this study indicate that SBM can be completely replaced with a mixture of RSM, WLS and PS in growing rabbit diets.

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Riaz, Ayesha, Imran Pasha, Mian Kamran Sharif, and Sadaf Javaria. "Bisphenol A and its Analogues: Human Exposure and Biological Effects-A Review." Pakistan Journal of Scientific & Industrial Research Series A: Physical Sciences 64, no. 2 (July 6, 2021): 173–90. http://dx.doi.org/10.52763/pjsir.phys.sci.64.2.2021.173.190.

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The most prevalent exposure of bisphenol A (BPA) to biological systems has directed health organizations to reduce its safe dosage and the stringent regulation by developed countries that led to ban of BPA-based (Bisphenol analogues) baby bottles. This in turn has opened a new window for ongoing entry of bisphenol analogues into consumer market. Recently, there has been tremendous growth in both production and application of bisphenol analogues to achieve the "BPA-free" claim. Nevertheless, due to growing epidemiological evidence concerning the toxicological effects of these bisphenol analogues in both in vivo and in vitro systems, the debate regarding the safety concerns over bisphenols is back. Structural analogues of bisphenol A had been identified in food products, human and environment matrices. Present review is an attempt to recapitulate the presence of bisphenols in food and environment matrices as well as their concerning physiological effects in animal models and human groups. But, due to structural analogy of these substitutes, their endpoints on biological functions are comparable to original compound or in certain situations, more harmful than original compound. Unfortunately, other potentially harmful alternatives are emerging and it is therefore advised that the replacement of bisphenol A with other structural analogues must be executed with great care.

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Janusz, Prusinski. "White lupin (Lupinus albus L.) – nutritional and health values in human nutrition – a review." Czech Journal of Food Sciences 35, No. 2 (April 29, 2017): 95–105. http://dx.doi.org/10.17221/114/2016-cjfs.

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White lupin seeds have been used in human nutrition and treatment for several thousand years. Nowadays the use of white lupin seeds is limited by a small scale of their production. However, in the last 20 years quite new properties of white lupin have been discovered for the application in the production of different kinds of functional food. Unique traits of protein, fatty acids with a desirable ratio of omega-6 to omega-3 acids, and fibre as well as other specific components, for example oligosaccharides and antioxidants or non-starch carbohydrates, make white lupin an excellent component in many healthy diets. The effects of white lupin components concern the physiological condition of the human body, including diabetes, hypertension, obesity, cardiovascular diseases, lipid concentration, glycaemia, appetite, insulin resistance, and colorectal cancer. Seeds are used among others for the production of gluten-free flour, bacterial and fungal fermented products, noodle and pasta products, as substitutes of meat, egg protein and sausages, also are cooked, roasted and ground and mixed with cereal flour in the production of bread, crisps and pasta, crisps and dietary dishes.

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Shirokova, N. V., A. M. Emel'yanov, and D. D. Ovchinnikov. "RESEARCH AND DEVELOPMENT OF MEAT LOAF PRODUCTION TECHNOLOGY." Scientific Life 15, no. 4 (April 30, 2020): 544–50. http://dx.doi.org/10.35679/1991-9476-2020-15-4-544-550.

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The article explores the possibility of using inulin and lamb in meat loaf technology. Physicochemical and organoleptic characteristics of meat loaf were studied, and the positive effect of inulin on the finished product was proved. Inulin is a plant-derived carbohydrate that has unique nutritional and technological benefits. Inulin reduces the risk of colon cancer, atherosclerosis, osteoporosis, diabetes and obesity, maintains low levels of triglycerides and cholesterol in the blood serum, stimulates the immune system, improves the water-holding ability and stability of the emulsion, and also changes the texture and viscosity of food products. As a functional food ingredient, it can be used in various foods as a substitute for fat. The inclusion of inulin in meat products seems to be useful in the production of low-fat products with the desired texture and sensory properties. Currently, the use of inulin in the technology of preparing meat loaf based on lamb is practically not studied. When developing and optimizing the formulations of meat products, an important point is the qualitative composition of food ingredients, which provides physiological needs of the human body for energy and necessary nutrients, taking into account age and existing medical and biological recommendations. Basing on the studies, a formulation and a technological scheme for the production of a meat product were developed. Thus, there was obtained a functional product of good quality, with increased nutritional and biological value, that meets all the requirements of the consumer.

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Nedashkivskyi, V. M. "The effectiveness of using glucose-fructose syrup for feeding bees in under cover conditions." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 22, no. 93 (September 21, 2020): 10–13. http://dx.doi.org/10.32718/nvlvet-a9302.

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The beekeeping practice provides for using stimulating feeding of the bee colonies in order to accelerate their growth and development. Sugar syrup is usually used to feeding bees. Despite the obvious benefits, sugar syrup use as a feed additive which has a number of disadvantages. This is due to the different origin of such syrup (beet, sugarcane, corn, fructose syrup, etc.) and, accordingly, different effects on the physiological and metabolic processes of the body and the life of bees and their colonies as a whole. In recent years, scientific research has intensified in many countries of the world to find new substitutes for sugar syrup to feed bee colonies. One of the artificial substitutes for carbohydrate feed to bees is glucose-fructose syrup content of reducing sugars close to honey and exceed to invert syrup. Glucose-fructose syrup is produced mainly from high-quality corn starch by enzymatic hydrolysis to glucose, followed by isomerization part of glucose into fructose and subsequent purification through coal core and ion exchange resins. It contains all the essential amino acids, trace elements, B vitamins, and does not require the release of a large amount of enzyme by bees, as is in the case of sugar syrup. Its use as a feed additive increases the bees life span does not lead them to expired, preserves the activity of their hypopharyngeal glands and allows to put food directly into the cells. The article presents results of the research on the effectiveness of stimulating the development of bee colonies and pollination of cucumbers in under cover conditions for using glucose-fructose syrup. It has found that for stimulating feeding of the bee colonies are used glucose-fructose syrup at the rate of 200 g per day in under cover conditions, against the background of the presence sufficient feed honey and bee bread in the nests, contributes to an increase the amount of brood grown by 13.5 % (P < 0.01) and the amount of pollen brought by them by 20.1 %.

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Ritz, Ulrike, Marc Eberhardt, Anja Klein, Petra Frank, Hermann Götz, Alexander Hofmann, Pol Rommens, and Ulrich Jonas. "Photocrosslinked Dextran-Based Hydrogels as Carrier System for the Cells and Cytokines Induce Bone Regeneration in Critical Size Defects in Mice." Gels 4, no. 3 (July 20, 2018): 63. http://dx.doi.org/10.3390/gels4030063.

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Modified biomaterials have for years been the focus of research into establishing new bone substitutes. In our preceding in vitro study employing different cell cultures, we developed chemically and mechanically characterized hydrogels based on photocrosslinkable dextran derivatives and demonstrated their cytocompatibility and their beneficial effects on the proliferation of osteoblasts and endothelial cells. In the present in vivo study, we investigate photocrosslinked dextran-based hydrogels in critical size defects in mice to evaluate their potential as carrier systems for cells or for a specific angiogenesis enhancing cytokine to induce bone formation. We could demonstrate that, with optimized laboratory practice, the endotoxin content of hydrogels could be reduced below the Food and Drug Administration (FDA)-limit. Dextran-based hydrogels were either loaded with a monoculture of endothelial cells or a co-culture of human osteoblasts with endothelial cells, or with stromal-derived-growth factor (SDF-1). Scaffolds were implanted into a calvarial defect of critical size in mice and their impact on bone formation was assessed by µCt-analyses, histology and immunohistology. Our study demonstrates that promotion of angiogenesis either by SDF-1 or a monoculture of endothelial cells induces bone regeneration at a physiological level. These in vivo results indicate the potential of dextran-based hydrogel composites in bone regeneration to deliver cells and cytokines to the defect site.

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Fujita, Kasumi, Toshio Norikura, Isao Matsui-Yuasa, Shigenori Kumazawa, Sari Honda, Takumi Sonoda, and Akiko Kojima-Yuasa. "Carob pod polyphenols suppress the differentiation of adipocytes through posttranscriptional regulation of C/EBPβ." PLOS ONE 16, no. 3 (March 8, 2021): e0248073. http://dx.doi.org/10.1371/journal.pone.0248073.

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Obesity is a major risk factor for various chronic diseases such as diabetes, cardiovascular disease, and cancer; hence, there is an urgent need for an effective strategy to prevent this disorder. Currently, the anti-obesity effects of food ingredients are drawing attention. Therefore, we focused on carob, which has high antioxidant capacity and various physiological effects, and examined its anti-obesity effect. Carob is cultivated in the Mediterranean region, and its roasted powder is used as a substitute for cocoa powder. We investigated the effect of carob pod polyphenols (CPPs) on suppressing increases in adipose tissue weight and adipocyte hypertrophy in high fat diet-induced obesity model mice, and the mechanism by which CPPs inhibit the differentiation of 3T3-L1 preadipocytes into adipocytes in vitro. In an in vivo experimental system, we revealed that CPPs significantly suppressed the increase in adipose tissue weight and adipocyte hypertrophy. Moreover, in an in vitro experimental system, CPPs acted at the early stage of differentiation of 3T3-L1 preadipocytes and suppressed cell proliferation because of differentiation induction. They also suppressed the expression of transcription factors involved in adipocyte differentiation, thereby reducing triacylglycerol synthesis ability and triglycerol (TG) accumulation. Notably, CPPs regulated CCAAT/enhancer binding protein (C/EBP)β, which is expressed at the early stage of differentiation, at the posttranscriptional level. These results demonstrate that CPPs suppress the differentiation of adipocytes through the posttranscriptional regulation of C/EBPβ and may serve as an effective anti-obesity compound.

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Plaisance, Eric P., Tara M. Henagan, Haley Echlin, Anik Boudreau, Kasey L. Hill, Natalie R. Lenard, Barbara E. Hasek, Norman Orentreich, and Thomas W. Gettys. "Role of β-adrenergic receptors in the hyperphagic and hypermetabolic responses to dietary methionine restriction." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 299, no. 3 (September 2010): R740—R750. http://dx.doi.org/10.1152/ajpregu.00838.2009.

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Dietary methionine restriction (MR) limits fat deposition and decreases plasma leptin, while increasing food consumption, total energy expenditure (EE), plasma adiponectin, and expression of uncoupling protein 1 (UCP1) in brown and white adipose tissue (BAT and WAT). β-adrenergic receptors (β-AR) serve as conduits for sympathetic input to adipose tissue, but their role in mediating the effects of MR on energy homeostasis is unclear. Energy intake, weight, and adiposity were modestly higher in β3-AR−/− mice on the Control diet compared with wild-type (WT) mice, but the hyperphagic response to the MR diet and the reduction in fat deposition did not differ between the genotypes. The absence of β3-ARs also did not diminish the ability of MR to increase total EE and plasma adiponectin or decrease leptin mRNA, but it did block the MR-dependent increase in UCP1 mRNA in BAT but not WAT. In a further study, propranolol was used to antagonize remaining β-adrenergic input (β1- and β2-ARs) in β3-AR−/− mice, and this treatment blocked >50% of the MR-induced increase in total EE and UCP1 induction in both BAT and WAT. We conclude that signaling through β-adrenergic receptors is a component of the mechanism used by dietary MR to increase EE, and that β1- and β2-ARs are able to substitute for β3-ARs in mediating the effect of dietary MR on EE. These findings are consistent with the involvement of both UCP1-dependent and -independent mechanisms in the physiological responses affecting energy balance that are produced by dietary MR.

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Daly, Anne, Sharon Evans, Alex Pinto, Catherine Ashmore, and Anita MacDonald. "Protein Substitutes in PKU; Their Historical Evolution." Nutrients 13, no. 2 (February 2, 2021): 484. http://dx.doi.org/10.3390/nu13020484.

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Protein substitutes developed for phenylketonuria (PKU) are a synthetic source of protein commonly based on L-amino acids. They are essential in the treatment of phenylketonuria (PKU) and other amino acid disorders, allowing the antagonistic amino acid to be removed but with the safe provision of all other amino acids necessary for maintaining normal physiological function. They were first formulated by a chemist and used experimentally on a 2-year-old girl with PKU and their nutritional formulations and design have improved over time. Since 2008, a bioactive macropeptide has been used as a base for protein substitutes in PKU, with potential benefits of improved bone and gut health, nitrogen retention, and blood phenylalanine control. In 2018, animal studies showed that physiomimic technology coating the amino acids with a polymer allows a slow release of amino acids with an improved physiological profile. History has shown that in PKU, the protein substitute’s efficacy is determined by its nutritional profile, amino acid composition, dose, timing, distribution, and an adequate energy intake. Protein substitutes are often given little importance, yet their pharmacological actions and clinical benefit are pivotal when managing PKU.

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Moreira, Antonia Leidiana, Arnaud Azevêdo Alves, Miguel Arcanjo Moreira Filho, Daniel Cézar da Silva, Bruno Spíndola Garcez, and Vânia Rodrigues Vasconcelos. "Ammoniated babassu palm hay in anglo-nubian goat diets." Ciência e Agrotecnologia 40, no. 6 (December 2016): 688–97. http://dx.doi.org/10.1590/1413-70542016406010316.

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ABSTRACT Leaves of babassu may be used in diets for goats under maintenance, however, it is a low-quality roughage due to its high fiber content. The chemical treatment by ammonia causes reduction in the proportion of the cell wall, in addition to providing non-protein nitrogen for the microbial protein synthesis in the rumen. Babassu palm hay ammoniated with 4% urea (BHAU4%) was evaluated in this study as a substitute for guinea grass hay in the maintenance diets of goats in terms of intake, digestibility in vivo, and the partitioning of energy and nitrogen compounds. Twenty Anglo-Nubian male goats were used in a randomised block design with four treatments (diets containing 0, 33, 66, or 100% BHAU4%) and five replicates (animals/block). The chemical compositions of the feeds, leftovers, faeces, nitrogen and crude energy of the urine were evaluated. In addition, the rumen fluid pH, the rumen N-NH3, and the blood serum urea were evaluated. The digestibility of the dry matter (DM), organic matter (OM), crud protein (CP), neutral detergent fiber (NDFap) and detergent acid (ADFap), corrected for ash and protein, declined (P<0.05) 0.0939, 0.0722, 0.0953, 0.1113, and 0.2666%, respectively, with the 1% inclusion of babassu palm hay in the diet. A negative linear effect (P<0.05) was observed in the ingested nitrogen (N), excretion of N in the urine, retained N, and N balance, with decreases of 0.15711, 0.0225 and 0.1071 g/day and 0.1388%, respectively, per percentage unit of the babassu palm hay included in the diet. The intake and digestibility of the DM and nutrients are reduced with the inclusion of BHAU4% in maintenance diets for goats, with positive nitrogen balance and stability of the ruminal pH and N-NH3 as well as blood urea, which presented values within the normal physiological range for goats.

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Son, Yang-Ju, Soo-Young Choi, Kyung-Mi Yoo, Ki-Won Lee, Sun-Mee Lee, In-Kyeong Hwang, and Suna Kim. "Anti-blooming effect of maltitol and tagatose as sugar substitutes for chocolate making." LWT 88 (February 2018): 87–94. http://dx.doi.org/10.1016/j.lwt.2017.09.018.

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Djati, Muhammad Sasmito, and Yuyun Ika Christina. "Rempah-Rempah Indonesian Traditional Food Flavor toward Modern Functional Food and Herbal Medicine." Functional Foods in Health and Disease 9, no. 4 (April 30, 2019): 241. http://dx.doi.org/10.31989/ffhd.v9i4.571.

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Background: Rempah-rempah are endemic spices from Nusantara (South East Asia Archipelago’s), these spices are traditional food flavor Nusantara for centuries. Rempah-rempah were traditionally processed such as: boiled, fried, distillated, fermented, extracted, and fresh crushed mixture with others food component. These food were served for daily food such as main food, beverage, hot drink, snacks, crackers, etc. Nowadays, modern and westernized synthetic ingredients and food flavors are rapidly substitute traditional food. Such habit have been invaded to the all of the globalized world. Conversely, many Indonesian researchers have been investigated that rempah-rempah have rich of phyto-pharmaceuticals components as herbal medicine or functional food. Phyto-pharmaceutical components in rempah-rempah have been investigated o potential role as immunomodulatory agent, antioxidants, analgesics, digestive, carminative, and antibacterial, as well as others remedial action for some physiological effects [1,2]. There were, Indonesian Gingers (Zingiberaceae), Katuk (Sauropus androgunus (L.) Merr), Andaliman (Zanthoxylum acanthopodicum), Antarasa (Litsea cubeba), Kecobang (Nicolai speciosa Horan), Tapak Liman (Elephantropus scaber)[1], Kedondong laut (Polyscias obtusa)[1], Mengkudu (Morinda citrifolia), Kapulaga (Amomum cardamomum), Sereh (Cymbopogon fleuopsus), Sirsak (Anona muricata), and Kunyit (Curcuma sp.). Almost all of rempah-rempah have not clearly investigated yet, only traditionally understanding have been known such as preventing for many degenerative metabolism and infectious diseases. Others problem are packaging, canning, preserving and others possibilities for marketing have been needed for future improvement of rempah-rempah as Indonesian traditional flavor and functional food. Keywords: Functional food, Indonesian flavor, rempah-rempah and spices.

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Mwau Mwangi, Paul Joseph, György Bázár, and Tamás Tóth. "Effect of polyunsaturated fatty acid supplementation on milk production – review on health effects and cow milk characteristics." Acta Agraria Kaposváriensis 22, no. 1 (September 20, 2018): 9–21. http://dx.doi.org/10.31914/aak.2252.

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The polyunsaturated fatty acids (PUFA) of the n-3 and n-6 group are important in the human body. It is therefore important that these fatty acids are consumed in the right amount and correct proportion so as to maintain a healthy physiological status in the body. Certain foods are naturally rich in these fatty acids, such as sea foods and some oilseeds. Fish and fish oils are rich in eicosapentanoic acid (EPA) and docosahexanoic acid (DHA) which are n-3 fatty acids, they play a crucial role in improving the physiological and health outcomes in conditions such as cardiovascular diseases, cancer, immune suppression and mental health. These fatty acids have also been shown to play beneficial role during pregnancy and lactation. Linolenic acid (LNA) which is abundant in oilseeds such linseed is a precursor of EPA and DHA in the human and therefore can be converted when need be, however the conversion is not very efficient and therefore cannot be used as a substitute. With the current deteriorating state of the global supply of fish and the high demand of energy causing diversion of resources to produce biofuels, the availability of these natural sources of n-3 and n-6 foods is growing ever scarce. Feeding of full-fat linseed and/or linseed oil has been shown to substantially increase the content of LNA in animal products such as meat, eggs and milk. On the other hand, fish oil supplementation in animal feeds also leads to a substantial increase in EPA and DHA to levels that can positive health effects to the public. Due to this potential to increase the amount of n-3 polyunsaturated fatty acids in animal products, it is seen as a simpler and cheaper way to deliver an increase in consumption to the wider public in a sustainable manner. This is due to the fact that products such as milk and eggs are more widely distributed and available in the market. Some challenges are of course present, such as negative effects due to the oxidative stability of polyunsaturated fatty acids which can have negative effects on rumen function and product organoleptic characteristics. To offset the problem of rumen biohydrogenation of PUFA, various methods of protecting the seed and fish oils have been devised, allowing for feeding even higher doses without impacting negatively on production and product quality. Keywords: PUFA, fatty acid profile, cow, organoleptic

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Salomé, Marion, Jean-François Huneau, Capucine Le Baron, Emmanuelle Kesse-Guyot, Hélène Fouillet, and François Mariotti. "Substituting Meat or Dairy Products with Plant-Based Substitutes Has Small and Heterogeneous Effects on Diet Quality and Nutrient Security: A Simulation Study in French Adults (INCA3)." Journal of Nutrition 151, no. 8 (May 28, 2021): 2435–45. http://dx.doi.org/10.1093/jn/nxab146.

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ABSTRACT Background Plant-based substitutes are designed to have the same use as animal-based foods in the diet and could therefore assist the transition toward more plant-based diets. However, their nutritional impact has not been characterized. Objectives We assessed and compared the effects of plant-based substitutes on the nutritional quality of the diet. Methods We simulated separately the substitution of meat, milk, and dairy desserts with 96 plant-based substitutes in the diets of 2121 adults (18–79 y old) from the cross-sectional French Third Individual and National Study on Food Consumption Survey (INCA3; 2014–2015). The quality of initial individual diets and the 203,616 substituted diets was evaluated using the Probability of Adequate Nutrient Intake (PANDiet) scoring system, which assesses the probability of adequate (sufficient and not excessive) nutrient intake; also, nutrient security was evaluated using the SecDiet scoring system, which assesses the risk of overt deficiency. Results Impacts on PANDiet depended on both the food substituted and the types of substitutes. Soy-based substitutes provided a slight improvement in diet quality (0.8% increase of the PANDiet score when substituting meat), whereas cereal-based substitutes resulted in a 1.1% decrease. Globally, substitutions led to better adequacies for fiber, linoleic acid, α-linolenic acid, vitamin E, folate, and SFAs, but lower adequacies regarding vitamin B-12 and riboflavin, as well as bioavailable zinc and iron when substituting meat, and calcium and iodine when substituting milk/dairy desserts. When they substituted dairy products, calcium-fortified substitutes allowed maintenance of calcium adequacy but there was a higher risk of iodine deficiency when substituting dairy, which may warrant iodine fortification. Substitutions modified the energy share of ultra-processed foods from 29% to 27%–40%, depending on the food substituted and the substitute used. Conclusions Plant-based substitutes had a small effect on overall diet quality and heterogeneous impacts on nutrient adequacy and security. Plant-based substitutes that include legumes appear more nutritionally adequate to substitute animal products than do other substitutes.

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Dabadie, Henry. "Myristic acid: from physiological role to atherogenous effect." Sciences des Aliments 22, no. 4 (August 28, 2002): 355–64. http://dx.doi.org/10.3166/sda.22.355-364.

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Taylor, S. J. "Milk products and substitutes." BSAP Occasional Publication 15 (1992): 93–98. http://dx.doi.org/10.1017/s0263967x00004110.

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AbstractRefinements in the techniques used for incorporation of fat and spray drying have improved the nutritional value of milk substitutes. The significance of these developments in protein separation and evaporation/spray drying technology are demonstrated in the new range of substitutes for colostrum which not only have a high nutritional value but also contain active immunoglobulins.Whilst milk replacers still remain a necessary outlet for excess skim milk powder production, progress has been made in the quality of novel ingredients available. The effect of European Community policy on the formulations used has been to divide milk replacers into two groups, those which do, and those which do not, contain at least 500 g/kg skim milk powder.A whole range of products based on high protein whey powders has been developed in order to replace skim milk protein in milk replacers. Differences in these whey products reflect the method of manufacture and this has repercussions on their nutritional value. The benefits of ultrafiltration technology, developed for the human food industry, have recently become available to the whey-based milk replacer market.Although the majority of milk substitutes are used for feeding calves, specific products have been developed for other species. Milk substitutes for lambs were introduced in the 1970s but there has been little commercial incentive for the use of alternatives to skim milk protein in the United Kingdom. Sow milk replacers are a more recent innovation and have taken advantage of developments in whey processing technology.

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Wen, Rongxin, Yingying Hu, Lang Zhang, Yan Wang, Qian Chen, and Baohua Kong. "Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage." Meat Science 156 (October 2019): 33–43. http://dx.doi.org/10.1016/j.meatsci.2019.05.011.

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Rysová, Jana, and Zuzana Šmídová. "Effect of Salt Content Reduction on Food Processing Technology." Foods 10, no. 9 (September 21, 2021): 2237. http://dx.doi.org/10.3390/foods10092237.

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Higher salt intake is associated with the risk of cardiovascular and kidney diseases, hypertension and gastric cancer. Salt intake reduction represents an effective way to improve people’s health, either by the right choice of food or by a reduction of added salt. Salt substitutes are often used and also herb homogenates are treated by high pressure technology. Salt reduction significantly influences the shelf life, texture, pH, taste, and aroma of cheese. The composition of emulsifying salts or starter cultures must be modified to enact changes in microbial diversity, protease activity and the ripening process. The texture becomes softer and aroma atypical. In bakery products, a salt reduction of only 20–30% is acceptable. Water absorption, dough development, length and intensity of kneading and stability of dough are changed. Gluten development and its viscoelastic properties are affected. The salt reduction promotes yeast growth and CO2 production. Specific volume and crust colour intensity decreased, and the crumb porosity changed. In meat products, salt provides flavour, texture, and shelf life, and water activity increases. In this case, myofibrillar proteins’ solubility, water binding activity and colour intensity changes were found. The composition of curing nitrite salt mixtures and starter cultures must be modified.

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Greer, Raquel C., Matti Marklund, Cheryl A. M. Anderson, Laura K. Cobb, Arlene T. Dalcin, Megan Henry, and Lawrence J. Appel. "Potassium-Enriched Salt Substitutes as a Means to Lower Blood Pressure." Hypertension 75, no. 2 (February 2020): 266–74. http://dx.doi.org/10.1161/hypertensionaha.119.13241.

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Use of salt substitutes containing potassium chloride is a potential strategy to reduce sodium intake, increase potassium intake, and thereby lower blood pressure and prevent the adverse consequences of high blood pressure. In this review, we describe the rationale for using potassium-enriched salt substitutes, summarize current evidence on the benefits and risks of potassium-enriched salt substitutes and discuss the implications of using potassium-enriched salt substitutes as a strategy to lower blood pressure. A benefit of salt substitutes that contain potassium chloride is the expected reduction in dietary sodium intake at the population level because of reformulation of manufactured foods or replacement of sodium chloride added to food during home cooking or at the dining table. There is empirical evidence that replacement of sodium chloride with potassium-enriched salt substitutes lowers systolic and diastolic blood pressure (average net Δ [95% CI] in mm Hg: –5.58 [–7.08 to –4.09] and –2.88 [–3.93 to –1.83], respectively). The risks of potassium-enriched salt substitutes include a possible increased risk of hyperkalemia and its principal adverse consequences: arrhythmias and sudden cardiac death, especially in people with conditions that impair potassium excretion such as chronic kidney disease. There is insufficient evidence regarding the effects of potassium-enriched salt substitutes on the occurrence of hyperkalemia. There is a need for additional empirical research on the effect of increasing dietary potassium and potassium-enriched salt substitutes on serum potassium levels and the risk of hyperkalemia, as well as for robust estimation of the population-wide impact of replacing sodium chloride with potassium-enriched salt substitutes.

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Georgieva, Olga V., L. S. Konovalova, and I. Ya Kon'. "The system of the quality control and the safety of baby food, the prospects of its development." Hygiene and sanitation 95, no. 11 (October 28, 2019): 1091–95. http://dx.doi.org/10.18821/0016-9900-2016-95-11-1091-1095.

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In the article there is considered the substantiation of raise demands to the chemical composition of children’s food and indices of their safety, with taking into account the immaturity of metabolic and physiological processes and limitations of “depot” of nutrients in babies. Based on research results of leading experts in the field of children’s nutritiology and according to the recommendations of the Codex Alimentarius of the Commission of FAO/WHO, ESPGHAN Committee on Nutrition, the EFSA recommendations and EUDirectives there were specified requirements for the ingredient composition, content of essential components and indices of the nutritional value of substitutes for human milk and functional products for the nutrition of infants of the first year of life. There are shown stages of the development of the Russian system of hygienic requirements for baby food, and the direction of its harmonization with international and European standards, particularly for substitutes for human milk and products of dietary therapeutic and dietary preventive nutrition for babies. There are considered aspects of the introduction ofproducts and weaning food dishes into the food ration of infants. There is presented the classification ofproducts of children’s food and the assortment of each group of weaning foods. There is provided the modern legislative framework in the field of the quality and safety for infant nutrition. There was shown the difference between domestic legislation and regulatory framework of the EurAsEC Customs Union of the European countries in the field offood products safety for children older three years. There are presented proposals on the creation of the single regulatory base within the framework of the EurAsEC Customs Union for control the quality and safety of all the baby foods

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Das, Sudip Kumar, P. Prabhakaran, V. K. Tanwar, and S. Biswas. "Effect of some plant starches and carrageenan as fat substitutes in chicken patties1." Journal of Animal Science 93, no. 7 (July 1, 2015): 3704–12. http://dx.doi.org/10.2527/jas.2013-6667.

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Jankowski, Jan, Krzysztof Kozłowski, Katarzyna Ognik, Zenon Zduńczyk, Kamil Otowski, Ewa Sawosz, and Jerzy Juśkiewicz. "Redox and Immunological Status of Turkeys Fed Diets with Different Levels and Sources of Copper." Annals of Animal Science 19, no. 1 (January 1, 2019): 215–27. http://dx.doi.org/10.2478/aoas-2018-0054.

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AbstractThis study, performed on turkeys aged 1 to 98 days, aimed to investigate whether different dietary inclusion levels (20, 10, 2 mg kg−1) of copper nanoparticles (Cu-NP) as a substitute for copper sulphate (Cu-SUL) affect redox and immunological status of turkeys’ tissues. No significant differences in the final body weights of turkeys were found across the dietary treatments. A comparison of the physiological effects of Cu-NP and Cu-SUL revealed equivocal metabolic responses including decreased superoxide dismutase (SOD) activity in the liver, increased SOD and catalase activities in breast muscles, decreased total glutathione concentrations in breast muscles, and decreased plasma IgY concentrations. An analysis of the antioxidant and immune status parameters in the blood, liver and breast meat of turkeys indicates that 10 mg/kg is the optimal inclusion level of additional Cu. Both two-fold higher and five-fold lower Cu supplementation levels have a negative influence on selected parameters of the antioxidant and immune status of birds. Lower supplementation levels of Cu-NP (2 and 10 mg/kg) exert similar physiological effects to Cu-SUL, whereas higher addition of Cu-NP (20 mg/kg) may negatively affect selected redox parameters and stimulate the synthesis of the proinflammatory cytokine IL-6. The results of the present study indicate that further research is needed to establish the actual dietary requirements for Cu in turkeys and the efficacy of nanoparticles as a new additional Cu source in turkey nutrition.

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Motta, Carla, Tiago Moreira, Patricia Tavanez, and Isabel Castanheira. "Cobalamin Levels in Fish and Fortified Milk Substitutes." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 763. http://dx.doi.org/10.1093/cdn/nzaa052_032.

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Abstract Objectives Natural forms of vitamin B12, methylcobalamin (MeCbl), and hydroxocobalamin (OHCbl) are bioidentical to the forms occurring in human physiology and animal foods. However, in fortified foods, different vitamers can be present including cyanocobalamin (CNCbl), a synthetic form that can be problematic due to cyanide content. The main goal of this work is to identify the different vitamin B12 vitamers (CNCbl, MeCbl, and OHCbl) in fish and in fortified soy milk to characterize the different types of cobalamins present in natural and fortified foods. Methods Samples of a fish from the Portuguese water coastline (mackerel) and samples of commercial fortified soy milk beverages available on the Portuguese market were collected. Mackerel samples were analyzed raw, after boiling on steam and canned in water. The clean-up was performed by immunoaffinity columns. The different vitamers were analyzed in a UHPLC coupled to a triple quadrupole mass spectrometer with electrospray ionization. Results In mackerel, the identified vitamers were MeCbl (prevalent form) and OHCbl. The sum of vitamers is in raw fish was 9.2 ± 1.2 µg/100 g, in steamed fish, 8.3 ± 0.6 µg/100 g and in canned fish 6,1 ± 0,8 µg/100 g. In soy milk, the identified vitamer was CNCbl, with values between 0.23 ± 0.2 µg/100 mL and 0.75 ± .3 µg/100 mL. Taking into account the adequate intake for adults (4µ/day), the consumption of 100 g of mackerel represents from 61% (in canned fish) to 97% (in raw fish) of the recommendations. Regarding the soy milk, we observe that values found analytically, are different from the ones reported in the label (0.38 µg/100 mL). Fortified soy milky presents in Portugal a medium consumption of 224 mL/day, in consumers (IAN-AF, 2016). For this population, the consumption of soy milk represents a maximum of 44% of the recommended adequate intake. Conclusions Mackerel represents an important source of natural cobalamins, with recognized bioavailabilities and physiological effects. Individuals or ethnic groups whose diets exclude or restrict animal-based diets (such as vegans) may be at risk for inadequate nutrient intake. Furthermore, the risk benefits after long-term supplementation or intake of CNCbl fortified foods, due to cyanide accumulation could be a matter to evaluate on the vulnerable populations. Funding Sources Founded by NewFood4Thought Project PTDC/NUT30455.

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Nokhodchi, Ali, and Kofi Asare-Addo. "Drug release from matrix tablets: physiological parameters and the effect of food." Expert Opinion on Drug Delivery 11, no. 9 (June 26, 2014): 1401–18. http://dx.doi.org/10.1517/17425247.2014.924498.

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Silkstone, Gary G. A., Rebecca S. Silkstone, Michael T. Wilson, Michelle Simons, Leif Bülow, Kristian Kallberg, Khuanpiroon Ratanasopa, et al. "Engineering tyrosine electron transfer pathways decreases oxidative toxicity in hemoglobin: implications for blood substitute design." Biochemical Journal 473, no. 19 (September 27, 2016): 3371–83. http://dx.doi.org/10.1042/bcj20160243.

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Hemoglobin (Hb)-based oxygen carriers (HBOC) have been engineered to replace or augment the oxygen-carrying capacity of erythrocytes. However, clinical results have generally been disappointing due to adverse side effects linked to intrinsic heme-mediated oxidative toxicity and nitric oxide (NO) scavenging. Redox-active tyrosine residues can facilitate electron transfer between endogenous antioxidants and oxidative ferryl heme species. A suitable residue is present in the α-subunit (Y42) of Hb, but absent from the homologous position in the β-subunit (F41). We therefore replaced this residue with a tyrosine (βF41Y, Hb Mequon). The βF41Y mutation had no effect on the intrinsic rate of lipid peroxidation as measured by conjugated diene and singlet oxygen formation following the addition of ferric(met) Hb to liposomes. However, βF41Y significantly decreased these rates in the presence of physiological levels of ascorbate. Additionally, heme damage in the β-subunit following the addition of the lipid peroxide hydroperoxyoctadecadieoic acid was five-fold slower in βF41Y. NO bioavailability was enhanced in βF41Y by a combination of a 20% decrease in NO dioxygenase activity and a doubling of the rate of nitrite reductase activity. The intrinsic rate of heme loss from methemoglobin was doubled in the β-subunit, but unchanged in the α-subunit. We conclude that the addition of a redox-active tyrosine mutation in Hb able to transfer electrons from plasma antioxidants decreases heme-mediated oxidative reactivity and enhances NO bioavailability. This class of mutations has the potential to decrease adverse side effects as one component of a HBOC product.

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CORD, Daniel, Mariana POPESCU, Iulia Burghiu HOBEANU, Roxana Colette SANDULOVICI, and Anca Daniela RAICIU. "The anti-inflammatory effect of the Ribes nigrum species." Romanian Journal of Medical Practice 12, no. 2 (June 30, 2017): 97–103. http://dx.doi.org/10.37897/rjmp.2017.2.7.

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Introduction. Blackcurrant (Ribes nigrum L.) is a frequently grown cultivated in different parts of the world with a temperate climate. Fruits have a sour taste and they are rich rich source of vitamin C and rutine, organic acids, pectins, essential oils, as well as micro- and macronutrients. Material and method. Several studies have recently been carried out on several vegetable materials in order to find antioxidant and anti-inflammatory substances for the use of vegetable products in various food products or medicinal preparations as substitutes for synthetic substances. Results and discussions. Ribes nigrum contains a large number of phenolic compounds. The blackcurrant shows a number of health benefits attributed to the anti-inflammatory and antioxidant potential.

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Nazaruddin, R., S. Nurul i. Zakiyan, and S. Mamot. "The Effect of Enzymatic Alcoholysis on the Physicochemical Properties of Commercial Cocoa Butter Substitutes." Pakistan Journal of Nutrition 10, no. 8 (July 15, 2011): 718–23. http://dx.doi.org/10.3923/pjn.2011.718.723.

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Tschirner, Martin, and Werner Kloas. "Increasing the Sustainability of Aquaculture Systems: Insects as Alternative Protein Source for Fish Diets." GAIA - Ecological Perspectives for Science and Society 26, no. 4 (January 1, 2017): 332–40. http://dx.doi.org/10.14512/gaia.26.4.10.

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While aquaculture has a huge potential to contribute to the food security of our planet in the upcoming decades, it is still associated with various environmental concerns. The use of insects as a sustainable protein component in aquafeeds might change that.The fast growth of the aquaculture sector worldwide increases the demand for aquafeeds. Since the production of conventional protein sources like fish meal is stagnating due to fully exploited fish stocks, far-reaching sustainable adaptions of production techniques as well as new alternative protein sources have to be identified. A first step could be the production of omnivorous freshwater species with more modest feed requirements instead of carnivorous marine species. A next step could be the substitution of marine aquafeed ingredients. The popular practice to substitute fish meal by plant proteins is, however, problematic from a nutritive physiological point of view. Moreover, feed crop production, for example, soybeans, has negative effects on land use and water consumption. Novel protein sources of animal origin are insect meals that combine a high nutritional value with small environmental impact production systems.

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Huang, Wen-Ching, Mon-Chien Lee, Chia-Chia Lee, Ker-Sin Ng, Yi-Ju Hsu, Tsung-Yu Tsai, San-Land Young, Jin-Seng Lin, and Chi-Chang Huang. "Effect of Lactobacillus plantarum TWK10 on Exercise Physiological Adaptation, Performance, and Body Composition in Healthy Humans." Nutrients 11, no. 11 (November 19, 2019): 2836. http://dx.doi.org/10.3390/nu11112836.

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Probiotics have been rapidly developed for health promotion, but clinical validation of the effects on exercise physiology has been limited. In a previous study, Lactobacillus plantarum TWK10 (TWK10), isolated from Taiwanese pickled cabbage as a probiotic, was demonstrated to improve exercise performance in an animal model. Thus, in the current study, we attempted to further validate the physiological function and benefits through clinical trials for the purpose of translational research. The study was designed as a double-blind placebo-controlled experiment. A total of 54 healthy participants (27 men and 27 women) aged 20–30 years without professional athletic training were enrolled and randomly allocated to the placebo, low (3 × 1010 colony forming units (CFU)), and high dose (9 × 1010 CFU) TWK10 administration groups (n = 18 per group, with equal sexes). The functional and physiological assessments were conducted by exhaustive treadmill exercise measurements (85% VO2max), and related biochemical indices were measured before and after six weeks of administration. Fatigue-associated indices, including lactic acid, blood ammonia, blood glucose, and creatinine kinase, were continuously monitored during 30 min of exercise and a 90 min rest period using fixed intensity exercise challenges (60% VO2max) to understand the physiological adaptation. The systemic inflammation and body compositions were also acquired and analyzed during the experimental process. The results showed that TWK10 significantly elevated the exercise performance in a dose-dependent manner and improved the fatigue-associated features correlated with better physiological adaptation. The change in body composition shifted in the healthy direction for TWK10 administration groups, especially for the high TWK10 dose group, which showed that body fat significantly decreased and muscle mass significantly increased. Taken together, our results suggest that TWK10 has the potential to be an ergogenic aid to improve aerobic endurance performance via physiological adaptation effects.

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Monsalve-Atencio, Robinson, Nelly Ospina-Millán, and José Contreras-Calderón. "Effect of addition of collagen and plasma as substitutes for mechanically deboned chicken meat on physicochemical and sensory properties of salchichón." LWT 151 (November 2021): 112157. http://dx.doi.org/10.1016/j.lwt.2021.112157.

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Broussard, J. R., J. K. Thibodeaux, M. W. Myers, J. D. Roussel, W. Hansel, and R. A. Godke. "Effect of media substitutes on bovine granulosa cell function and proliferation during in vitro culture1." Journal of Animal Science 73, no. 11 (November 1, 1995): 3287–93. http://dx.doi.org/10.2527/1995.73113287x.

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Norris, Moira L., Katherine A. Houpt, and T. Richard Houpt. "Effect of Food Availability on the Physiological Responses to Water Deprivation in Ponies." Journal of Equine Veterinary Science 33, no. 4 (April 2013): 250–56. http://dx.doi.org/10.1016/j.jevs.2012.07.002.

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Baraniak, Justyna, Radosław Kujawski, and Marcin Ożarowski. "Law regulations concerning food supplements, dietetic food and novel food containing herbal substances." Herba Polonica 62, no. 4 (December 1, 2016): 97–106. http://dx.doi.org/10.1515/hepo-2016-0025.

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Summary Food supplements are concentrated sources of nutrients and/or other substances with a nutritional or physiological effect. However, they often contain herbal substances or their preparations. Food supplements belong to category of food and for that reason are regulated by food legislation. European Union regulations and directives established general directions for dietary supplements, dietetic food, which due to their special composition or manufacturing process are prepared for specific groups of people with special nutritional needs, and novel food/novel food ingredients to ensure product safety, suitability and appropriate consumer information.

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Hawton, Katherine, Danielle Ferriday, Peter Rogers, Paula Toner, Jonathan Brooks, Jeffrey Holly, Kalina Biernacka, Julian Hamilton-Shield, and Elanor Hinton. "Slow Down: Behavioural and Physiological Effects of Reducing Eating Rate." Nutrients 11, no. 1 (December 27, 2018): 50. http://dx.doi.org/10.3390/nu11010050.

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Slowing eating rate appears to be an effective strategy for reducing food intake. This feasibility study investigated the effect of eating rate on post-meal responses using functional magnetic resonance imaging (fMRI), plasma gastrointestinal hormone concentrations, appetite ratings, memory for recent eating, and snack consumption. Twenty-one participants (mean age 23 years with healthy body mass index) were randomly assigned to consume a 600 kcal meal at either a “normal” or “slow” rate (6 vs. 24 min). Immediately afterwards, participants rated meal enjoyment and satisfaction. FMRI was performed 2-h post-meal during a memory task about the meal. Appetite, peptide YY, and ghrelin were measured at baseline and every 30 min for 3 h. Participants were given an ad-libitum snack three hours post-meal. Results were reported as effect sizes (Cohen’s d) due to the feasibility sample size. The normal rate group found the meal more enjoyable (effect size = 0.5) and satisfying (effect size = 0.6). Two hours post-meal, the slow rate group reported greater fullness (effect size = 0.7) and more accurate portion size memory (effect sizes = 0.4), with a linear relationship between time taken to make portion size decisions and the BOLD response in satiety and reward brain regions. Ghrelin suppression post-meal was greater in the slow rate group (effect size = 0.8). Three hours post-meal, the slow rate group consumed on average 25% less energy from snacks (effect size = 0.5). These data offer novel insights about mechanisms underlying how eating rate affects food intake and have implications for the design of effective weight-management interventions.

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Sultan, Khalid H., and Saeb Y. Abdul Rahman. "Effect of Probiotic on Some Physiological Parameters in Broiler Breeders." International Journal of Poultry Science 10, no. 8 (July 15, 2011): 626–28. http://dx.doi.org/10.3923/ijps.2011.626.628.

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Bowen, W. H. "Food Components and Caries." Advances in Dental Research 8, no. 2 (July 1994): 215–20. http://dx.doi.org/10.1177/08959374940080021301.

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For many decades, sugars have been the dietary constituents receiving the most attention in relation to their effects on dental caries. Frequently, however, there is little relationship between the amount of sugar in a food and its ability to induce caries. Therefore, it is clear that constituents in the diet can influence the ability of plaque to lower the pH of sugar solutions. For instance, replacing sugar in foods with xylitol, sorbitol, saccharin, oraspartamemay lead to areduction in the incidence of dental caries. All these sugar substitutes are non-cariogenic, and some may possess cariostatic properties. The presence of arginine-rich proteins in the diet may provide a ready source of this amino acid, which is the substrate for the arginine deiminase pathway which can result in a rapid elevation of plaque pH values. Proline can act as an acceptor for protons from lactate in the Stickland reaction. This is a major but much-neglected metabolic pathway in dental plaque. The presence of fat in experimental diets has been shown to affect their cariogenicity. The effects have been ascribed to enhanced clearance of sugars from the mouth. It is also conceivable that several fatty acids express a potent antibacterial effect. The presence of calcium and phosphorus has been shown to influence the cariogenicity of foods; the effect, however, is restricted to the food containing the minerals. Evidence suggests that pyridoxine (vitamin B6) may exert a cariostatic effect by enhancing decarboxylation activity in dental plaque. It is clear that sugar alone is not the sole determinant of whether food is cariogenic. Furthermore, myriad substances may hinder or enhance the caries-promoting properties of sugars in the diet.

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Farias, Taísa Rezende Teixeira, Maria Cecília Evangelista Vasconcelos Schiassi, Patrícia Aparecida Pimenta Pereira, Vanessa Rios de Souza, Amanda Maria Teixeira Lago, Soraia Vilela Borges, and Fabiana Queiroz. "Mixed Brazilian Cerrado fruits preserves without added sugar: the effect of bodying agents." British Food Journal 121, no. 9 (September 2, 2019): 1969–81. http://dx.doi.org/10.1108/bfj-11-2018-0739.

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Purpose The purpose of this paper is to evaluate the effect of the bodying agents (erythritol, sorbitol, xylitol and polydextrose) and their mixtures on the preparation of mixed Brazilian Cerrado fruit preserves (marolo, soursop and sweet passion fruit). Design/methodology/approach The simplex mixture design was used for product optimization and the preserves evaluated by physical, physicochemical and sensory properties. The research data were analyzed using regression equations on SAS University and exploratory analysis by principal component analysis and parallel factors techniques on Sensomaker software. Findings The results show that erythritol and polydextrose bodying agents should not be used as pure components because they provoked changes in the properties of the final product and negatively influenced the sensory attributes. While the high concentrations of xylitol and sorbitol provided better sensorial acceptance, being considered, therefore, good substitutes for sucrose. Practical implications This research has shown it is feasible to use bodying agents in the preparation of mixed Brazilian Cerrado fruit preserves without added sugar. Social implications The development of mixed preserves could increase population access to the Brazilian Cerrado fruits. In addition, sugar-free preserves are a viable alternative for adding value to the product and satisfy all the consumers. Originality/value The combination of properties of two or more fruits and use of bodying agents can improve sensory, physical and physicochemical characteristics of the final product. However, there are technological challenges to evaluate in the preparation of mixed Brazilian Cerrado fruit preserves without added sugar.

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Goubgou, M., L. T. Songré-Ouattara, F. Bationo, O. Banhoro, Y. Traoré, and A. Savadogo. "Effect of three types of oils and their level of incorporation on sensory quality of sorghum cookies." Food Research 5, no. 3 (May 30, 2021): 190–202. http://dx.doi.org/10.26656/fr.2017.5(3).572.

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Lipid (oil and fat) is one of the basic and important components used in the production of cookies. It plays several roles in their composition and a judicious choice of this ingredient makes it possible to have cheap, delicious and very nutritious cookies. This study aimed to evaluate the effect of refined cottonseeds oil (RCO), refined palm oil (RPO) and red (or crude) palm oil (CPO) on sorghum (Sorghum bicolour var. Gampela) cookies. Oils were incorporated at levels of 16%, 20% and 24%. Cookies quality were evaluated based on quantitative sensory profile, sensory acceptability, preference classification and paired-comparison test. The results of sensory profile tests showed that the sensory descriptors ranged from very low to medium intensity (1.33 to 3.83 on a scale of 5). Both acceptability and classification tests showed that cookies produced with 20% of refined oil (RCO and RPO) and those with 16% of CPO were the most preferred and RCO and RPO with 20% of the oil were appreciated as control cookies produced with 20% of margarine. The colour, texture and fat impression had most influenced the consumers’ preferences. RCO, RPO and CPO exhibit the potential to be used as substitutes to margarine to produce sorghum cookies.

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Sanggramasari, Sandra. "EFFECT OF HONEY AND STEVIA AS SUGAR SUBSTITUTE ON SENSORY EVALUATION OF CHIFFON CAKE." Journal of Business on Hospitality and Tourism 5, no. 1 (July 5, 2019): 117. http://dx.doi.org/10.22334/jbhost.v5i1.134.

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This research contributes to sugar substitution as a sweetener. Honey and stevia are natural sugar substitutes in various food products. The purpose of this research is to recognize the difference in appearance, flavour and texture of chiffon cake using sugar, honey and stevia. The research used an experimental method. This research used descriptive analysis technique of observation and interviews with reference to a comparison that is sensory evaluation of chiffon cake characteristic, which include appearance, flavour and texture. The results show that panelists prefer chiffon cake using sugar as a sweetener in terms of appearance and texture. However, chiffon cake using honey as a sugar substitute is preferable to panelists in terms of flavour and overall aspects.

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Perez, P., M. Maino, M. S. Morales, and A. Soto. "Effect of goat milk and milk substitutes and sex on productive parameters and carcass composition of Creole kids." Small Ruminant Research 42, no. 1 (October 2001): 87–94. http://dx.doi.org/10.1016/s0921-4488(01)00233-4.

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Aquilani, Chiara, Francesco Sirtori, Monica Flores, Riccardo Bozzi, Benedicte Lebret, and Carolina Pugliese. "Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages." Meat Science 145 (November 2018): 389–98. http://dx.doi.org/10.1016/j.meatsci.2018.07.019.

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Rehman, Kanwal, Amna Ashraf, Farooq Azam, and Muhammad Sajid Hamid Akash. "Effect of food azo-dye tartrazine on physiological functions of pancreas and glucose homeostasis." Turkish Journal of Biochemistry 44, no. 2 (August 8, 2018): 197–206. http://dx.doi.org/10.1515/tjb-2017-0296.

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Abstract Background Food industry is extensively using tartrazine however, influence of tartrazine-exposure on pancreas remains to be elucidated. Materials and methods This study was designed to evaluate the effect of tartrazine on pancreas and glucose homeostasis in rats. Albino rats were divided into three groups. Group I was control, group II and III were assigned as low and high doses of tartrazine-exposed groups respectively. Blood samples were collected to estimate the glucose homeostasis and insulin, amylase and lipase activity, and glucose tolerance along with morphology of pancreas. Results The results showed that tartrazine at higher doses, increased blood sugar (230.830±0.940 mg/dL) and insulin (0.395±0.012 ng/mL) levels as compared to that of control. HOMA-IR value of tartrazine-exposed rats was significantly high (1.450±0.090) as compared to that of control. Moreover, the serum levels of amylase and lipase were also increased significantly in tartrazine-exposed rats. Correspondingly, morphology of pancreas was also found to be changed in tartrazine-exposed rats. Conclusion These results demonstrated that tartrazine has a critical influence on glucose homeostasis. This evidently reveals that tartrazine has damaging effects on pancreas and enduring the exposure of tartrazine could possibly result in the disturbance of normal endocrine functioning of pancreas.

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Plihal, W., C. Haenschel, P. Hachl, J. Born, and R. Pietrowsky. "The Effect of Food Deprivation on ERP During Identification of Tachistoscopically Presented Food-Related Words." Journal of Psychophysiology 15, no. 3 (July 2001): 163–72. http://dx.doi.org/10.1027//0269-8803.15.3.163.

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Abstract The present study served to investigate the effects of food deprivation on the identification of subliminally presented food-related words by means of event-related potentials (ERPs). ERPs were recorded in 16 hungry and 16 satiated subjects during repeated tachistoscopic presentation of food-related words (food names) and food-unrelated words (neutral words, sexual words) as controls. ERPs were recorded during each presentation of a word prior to identification and during the first presentation after identification and exhibited N1, P2, and slow-wave components. The number of tachistoscopic presentations until identification was not affected by hunger and satiety. However, ERPs were differentially affected by hunger and satiety: the P2 to food-related words was larger in hungry subjects compared to satiated subjects in all presentations. Additionally, the P2 was also larger to sexual words in hungry subjects in all presentations except the one preceding the identification response. The slow wave was not affected by hunger but increased with progressing stimulus identification. Following the identification of the words, all ERP components markedly declined in amplitude. The results indicate that hunger affects the processing of food and sexual stimuli during identification at an early ERP component (P2) even if the stimuli are not fully identified. In contrast, the later slow wave is sensitive to progressing stimulus identification, irrespective of hunger and stimulus meaning.

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Maděra, Petr, Marcela Kovářová, Tomáš Frantík, Radek Filipčík, Jan Novák, Štěpán Vencl, Lucie Maděrová, et al. "Effect of Knotweed in Diet on Physiological Changes in Pig." Agriculture 11, no. 2 (February 19, 2021): 169. http://dx.doi.org/10.3390/agriculture11020169.

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Knotweeds (Reynoutria spp.) are plants producing useful secondary metabolites, including stilbenes (resveratrol and piceid have been studied more thoroughly) and emodin. Many studies have shown the positive effects of resveratrol on the health status of humans and animals. Resveratrol has been added into pigs’ diet as a pure extract, but it has never been supplemented into the fodder with knotweed biomass which contains other secondary metabolites, thus we would expect it would provide a more complex effect. The study objective is to discover whether the 2 weight percent addition of knotweed into pigs’ diet will have positive effects on their health. We compared two groups of Prestice Black-Pied pigs, the experimental group was fed by fodder with the knotweed rhizomes additive, the control group without knotweed additive. Investigated parameters were feed consumption, the composition of excrements, weight increment, muscle-to-fat ratio, fatty acid composition and blood haematology and biochemistry. The addition of knotweed stimulated a whole range of physiological changes. It positively stimulated weight growth and increased the back fat and proportion of muscle, but statistically significant only in gilts. On the other hand, the changes in fatty acid composition seemed to be unsatisfactory. It is the first study of the effects of knotweed on pigs’ development, and more detailed research is desirable.

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Szparaga, Agnieszka, Sylwester Tabor, Sławomir Kocira, Ewa Czerwińska, Maciej Kuboń, Bartosz Płóciennik, and Pavol Findura. "Survivability of Probiotic Bacteria in Model Systems of Non-Fermented and Fermented Coconut and Hemp Milks." Sustainability 11, no. 21 (November 1, 2019): 6093. http://dx.doi.org/10.3390/su11216093.

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This study aimed at determining the survivability of probiotic bacteria cultures in model non-dairy beverages subjected or not to the fermentation and storage processes, representing milk substitutes. The experimental material included milks produced from desiccated coconut and non-dehulled seeds of hemp (Cannabis sativa L.). The plant milks were subjected to chemical and microbiological evaluation immediately after preparation as well as on day 7, 14, and 21 of their cold storage. Study results proved that the produced and modified plant non-dairy beverages could be the matrix for probiotic bacteria. The fermentation process contributed to increased survivability of Lactobacillus casei subsp. rhamnosus in both coconut and hemp milk. During 21-day storage of inoculated milk substitutes, the best survivability of Lactobacillus casei was determined in the fermented coconut milk. On day 21 of cold storage, the number of viable Lactobacillus casei cells in the fermented coconut and hemp milks ensured meeting the therapeutic criterion. Due to their nutritional composition and cell count of bacteria having a beneficial effect on the human body, the analyzed groceries—offering an alternative to milk—represent a category of novel food products and their manufacture will contribute to the sustainable development of food production and to food security assurance.

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DREW, M. D., I. M. BEVANDICK, and B. D. OWEN. "ARTIFICIAL REARING OF COLOSTRUM-DEPRIVED PIGLETS USING IRON CHELATORS: IN VITRO AND IN VIVO COMPARISONS OF EDDHA AND HBED WITH AND WITHOUT PORCINE IMMUNOGLOBULINS." Canadian Journal of Animal Science 70, no. 2 (June 1, 1990): 647–54. http://dx.doi.org/10.4141/cjas90-076.

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Two iron chelators, ethylene diamine-di-orthohydroxyphenyl acetic acid (EDDHA) and N,N′-Bis(o-hydroxybenzyl)-ethylenediamine diacetic acid (HBED), were investigated as possible substitutes for lactoferrin in sow milk replacers. The antibacterial properties of lactoferrin, EDDHA and HBED, with and without porcine immunoglobulins, were compared in vitro using E. coli 0 157 K88. Lactoferrin and EDDHA inhibited the growth of E. coli over a 12-h incubation period, while HBED had no effect on bacterial growth. Porcine immunoglobulins inhibited the growth of E. coli after 6, but not after 12 h of incubation. Ethylene diamine-di-orthohydroxyphenyl acetic acid and HBED were further compared as substitutes for lactoferrin in sow milk replacers fed to colostrum-deprived piglets. All piglets received porcine immunoglobulins for 24 h following birth. They then received EDDHA, HBED or no chelator with or without porcine immunoglobulins on days 2–14. Piglets that received HBED had lower survival rates and weight gains than piglets that received EDDHA or no chelator. Weight gains were equal for piglets receiving either EDDHA or immunoglobulins alone and there was no additive effect on piglet weight gains when EDDHA and immunoglobulins were fed together. Ethylene diamine-di-orthohydroxyphenyl acetic acid may be a practical substitute for lactoferrin in sow milk replacers. Key words: Immunoglobulins, piglet, lactoferrin, iron chelators, E. coli

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Boers, Jorianne, Katerina Giatagana, Carolina P. Schröder, Geke A. P. Hospers, Erik F. J. de Vries, and Andor W. J. M. Glaudemans. "Image Quality and Interpretation of [18F]-FES-PET: Is There any Effect of Food Intake?" Diagnostics 10, no. 10 (September 26, 2020): 756. http://dx.doi.org/10.3390/diagnostics10100756.

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Background: High physiological 16α-[18F]-fluoro-17β-estradiol ([18F]-FES) uptake in the abdomen is a limitation of this positron emission tomography (PET) tracer. Therefore, we investigated the effect of food intake prior to PET acquisition on abdominal background activity in [18F]-FES-PET scans. Methods: Breast cancer patients referred for [18F]-FES-PET were included. Three groups were designed: (1) patients who consumed a chocolate bar (fatty meal) between tracer injection and imaging (n = 20), (2) patients who fasted before imaging (n = 20), and (3) patients without diet restrictions (control group, n = 20). We compared the physiological [18F]-FES uptake, expressed as mean standardized uptake value (SUVmean), in the abdomen between groups. Results: A significant difference in [18F]-FES uptake in the gall bladder and stomach lumen was observed between groups, with the lowest values for the chocolate group and highest for the fasting group (p = 0.015 and p = 0.011, respectively). Post hoc analysis showed significant differences in the SUVmean of these organs between the chocolate and fasting groups, but not between the chocolate and control groups. Conclusion: This exploratory study showed that, compared to fasting, eating chocolate decreases physiological gall bladder and stomach [18F]-FES uptake; further reduction through a normal diet was not seen. A prospective study is warranted to confirm this finding.

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TAKAHASHI, Toru, Kazuhiro ABE, and Kazuo CHACHIN. "Studies on the Physiological and Chemical Changes in Shredded Cabbage. Part III. Effect of Air-exposure at Low Temperature on Physiological Activities and Browning of Shredded Cabbage." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 43, no. 6 (1996): 663–67. http://dx.doi.org/10.3136/nskkk.43.663.

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Smart, Katherine A., Chris A. Boulton, Ed Hinchliffe, and Stuart Molzahn. "Effect of Physiological Stress on the Surface Properties of Brewing Yeasts." Journal of the American Society of Brewing Chemists 53, no. 1 (January 1995): 33–38. http://dx.doi.org/10.1094/asbcj-53-0033.

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Journal articles on the topic 'Food substitutes – Physiological effect'

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