摘要:

AbstractWe studied the effect of supplementation with vitamins C, E and β‐carotene (PARABION, produced by Syndipharma) on antioxidative status in kidneys of male Wistar rats with diabetes induced by intravenous application of streptozotocin (45 mg. kg−1of body weight). The animals received subtherapeutic doses of Insulin Interdep (6U. kg−1of body weight). A significant decrease of malondialdehyde (MDA), reduced (GSH) and oxidized (GSSG) glutathione and reduction of the activities of Se‐glutathione peroxidase (Se‐GSH‐PX, EC. 1.11.1.9.) and glutathione S‐transferase (GST, EC. 2.5.1.18.) were observed in kidneys of diabetic rats treated with these vitamins. On the contrary, the activity of CuZn‐superoxide dismutase (CuZn‐SOD, EC. 1.15.1.1.) and the level of vitamin C (vit. C) increased significantly. No changes were observed for vitamin E (vit. E), β‐carotene and catalase (CAT, EC. 1.11.1.6.).Supplementation with vitamins C, E and β‐carotene resulted in an improvement of antioxidative status of kidneys of rats with strepto

ISSN:0027-769X    

DOI:10.1002/food.19950390402

出版商:WILEY‐VCH Verlag GmbH    

年代:1995

数据来源: WILEY

摘要:

AbstractConsumption of bitter gourd (Momordica charantia) by diabetic patients is a common practice in India, with the belief that it has an useful hypoglycemic potential. In the absence of conclusive information on the hypoglycemic influence of continuous intake of bitter gourd, in the present investigation, we have examined the hypoglycemic potency of dietary bitter gourd in experimentally induced diabetic rats. Wistar rats rendered hyperglycemic by streptozotocin (50 mg/kg b.w., i.p.) were maintained on a semi‐synthetic diet containing freeze dried bitter gourd powder at 0.5% level for 6 weeks. The excretion of glucose, protein, urea and creatinine was monitored during the experimental period. Plasma glucose, albumin, urea and cholesterol were analysed at the end of the experimental regime. Dietary bitter gourd did not show any beneficial hypoglycemic influence as evidenced by the blood glucose levels as well as the excretion of diabetes related metabolite

ISSN:0027-769X    

DOI:10.1002/food.19950390403

出版商:WILEY‐VCH Verlag GmbH    

年代:1995

数据来源: WILEY

摘要:

AbstractA new colour pigment fraction was detected inCapsicum annuumby high performance liquid chromatography. Surprisingly the pigment was strongly bound both to silica and octadecylsilica surfaces indicating that its molecular mass is probably high. Peak purity tests proved that the fraction is not homogeneous and the degree of inhomogeneity depends on the wavelength used for the peak purity test. The spectra taken at one minute intervals of the peak were strikingly different supporting the above conclusions. It is possible that this highly lipophilic pigment is a secondary product of the ripening and processing procedures and is a mixture of individual pigments covalently bound to each other.

ISSN:0027-769X    

DOI:10.1002/food.19950390404

出版商:WILEY‐VCH Verlag GmbH    

年代:1995

数据来源: WILEY

摘要:

AbstractMit Hilfe einer neuen Methode (Double Staircase) wurden für die Verbindungen Acesulfam‐K, Aspartam, Cyclamat‐Na, Saccharin‐Na, Glucose und Sorbitol intensitätsgleiche Konzentrationspaare mit Saccharose auf 6 bzw. 7 äquidistant abgestuften Niveaus mit je 4 Wiederholungen bestimmt. Für die ExponentalfunktionR=Rm(1 ‐ e ‐bs/R m), welche die SüßintensitätRin Abhängigkeit von der KonzentrationSbeschreibt, werden die Parameter MaximalintensitätRmund der Konzentrations‐koeffizientbbzw. der MittelwertRm/bfür jede Substanz aus den bekannten Parametern für Saccharose berechnet. Zur Sicherung der Maximalintensität wurde das obere Konzentrationsniveau sehr hoch festgelegt. Zusätzlich wird die Süßkraft für jedes Konzentrationsniveau jeder Substanz berechnet. Die Exponentialfunktion ist in allen Fällen ohne Einschränkung gültig. Die statistischen Parameter sind homogen und liegen im Rahmen der eingesetzten Staircasemethode. Systematische A

ISSN:0027-769X    

DOI:10.1002/food.19950390405

出版商:WILEY‐VCH Verlag GmbH    

年代:1995

数据来源: WILEY

摘要:

AbstractWhey fermentation of various rice and bengal gram dhal blends prepared by mixing them in different proportions at 35 °C for 18 h brought about a significant decline in phytic acid content. Phytic acid content in various blends decreased to the extent of 23 to 36 per cent over the control values. Whey incorporation as well as fermentation improved the starch and protein digestibility (in vitro) of all the rice‐bengal gram dhal mixtures. Improvement in starch and protein digestibility is related to the reduction in phytic acid content, as this antinutrient is known to inhibit amylolysis and proteolysis. A significant negative correlation found between phytic acid and digestibility of starch and protein strengthens our findin

ISSN:0027-769X    

DOI:10.1002/food.19950390406

出版商:WILEY‐VCH Verlag GmbH    

年代:1995

数据来源: WILEY

摘要:

AbstractAcetone precipitated extracellular inulinase fromAspergillus nigervan Tieghem UV 11 grown on costus (Kuth;Saussurea lappa) root powder/corn steep liquor medium was found to have a pH optimum of 5.5, temperature optimum of 50 °C and stability at 50 °C for 60 min. Substrate affinity was in the order of inulin>sucrose>raffinose. At 0.001 M concentrations, Mg2+and Ca2+were weak activators of inulinase while Fe3+, Cu2+, Zn2+, Co2+and Mn2+were found to be inhibitors of inulinase. Hydrolysis of inulin extracted and purified from costus root powder and standard inulin with inulinase under similar conditions yielded 70% fructose and 68% fructose, respectivel

ISSN:0027-769X    

DOI:10.1002/food.19950390407

出版商:WILEY‐VCH Verlag GmbH    

年代:1995

数据来源: WILEY

摘要:

AbstractThe effect of natural content of tannins and other phenolic compounds in faba bean seeds hull on the infestation by some store pests was investigated. The hull, particularly the content of phenolic compounds, does not influence the infestation and reproduction ofTribolium destructorandTrogoderma granarium.More sensitive to phenols seem to be the speciesSitophilus oryzaeandOryzaephilus surinamensis.These results do not markedly confirm the checking effect of phenols on the degree of the infestation of faba beans by stored pests.

ISSN:0027-769X    

DOI:10.1002/food.19950390408

出版商:WILEY‐VCH Verlag GmbH    

年代:1995

数据来源: WILEY

摘要:

AbstractOver a period of three years 420 samples of various smoke‐dried meat products, collected from individual households in different region of Croatia were analysed for the presence of aflatoxigenic strains of theAspergillus flavusgroup. Strains ofA. flavusandA. parasiticuswere present in 17,8% of the samples, and aflatoxin‐producing ability was tested in 75 strains. In relation to sequential method of aflatoxin detection, 5 of 8 isolates were found in the first step (fluorescence in aflatoxin‐producing ability medium ‐ APA) and all of them in the second step (extraction method from syntheses on moist shredded wheat ‐ SW).A. flavusstrains produced mainly aflatoxin B1, and had various levels of toxigenicity (1.4–3.12 mg/kg). Some strains of A. parasiticus produced all four aflatoxins B1B2G1G2, while the other ones produced AF B1+ G1only, with concentrations of aflatoxins from 0.1 t

ISSN:0027-769X    

DOI:10.1002/food.19950390409

出版商:WILEY‐VCH Verlag GmbH    

年代:1995

数据来源: WILEY

摘要:

AbstractDifferent concentrations of potassium sorbate were examined for their effect on the formation of biogenic amines during sausage fermentation usingLactobacillus plantarumandPediococcus acidilacticias starter cultures. Microbiological examination revealed that there was a slight decrease in bacterial counts during aging period of fermented sausages. No differences in bacterial counts could be observed between treatment up to 0.06% potassium sorbate, although they were lower than that of control. Tyramine development continued, although potassium sorbate was used in concentration up to 0.06%. Histamine, tryptamine and phenylethylamine concentrations increased, then decreased in the later stage of aging to reach undetectable levels. Putrescine, cadaverine and spermidine were not detected in any sample throughout the study. Statistical analyses proved that there was a positive relation between total biogenic amine (TBA) content of fermented sausage and aging period. On the contrary, a negative relation between TBA and potassium sorbate concentration was found. The interrelationship between the concentration of TBA and the two factors (aging period and potassium sorbate concentration) with higher determination coefficient (R2= 0.94) was given.

ISSN:0027-769X    

DOI:10.1002/food.19950390410

出版商:WILEY‐VCH Verlag GmbH    

年代:1995

数据来源: WILEY

摘要:

AbstractThe changes in the volatile components of three butter samples were studied during freeze storage for 7.5 months. The amount of carbonyl increased and reached a maximum after 4.5 months of storage. Afterwards the carbonyl decreased. The lactons reached its maximum after storage of 3 month. The increase of the carbonyls caused by peroxidation of unsaturated fatty acids was taken as indication for the deterioration of the butter samples during storage.

ISSN:0027-769X    

DOI:10.1002/food.19950390411

出版商:WILEY‐VCH Verlag GmbH    

年代:1995

数据来源: WILEY