Dietary Food Products Research Articles

Prospects for the development of new specialized food products based on the milk of various farm animals

The article presents the results related to the prospects for the use of goat, mare and camel milk in the production of baby food and therapeutic and prophylactic nutrition. The direction of designing new specialized food products is promising for the food and processing industry, since scientific developments associated with new technologies and recipes will significantly expand the range of baby and dietary food products and improve the quality of life and health of the population in Kazakhstan.

ANCIENT CEREAL CULTURE FOR THE MODERN GROAT INDUSTRY

At the origin of wheat-spelt breeding in Ukraine is the outstanding scientific breeder Fedir Pariy. As of today, seven varieties of wheat-spelt have been entered into the Register of plant varieties suitable for distribution in the territory of Ukraine. The first variety of spelt wheat Triticum spelta L. "Zoria Ukrainy" was entered into the register in 2011, and from that began the active study of this type of hulled wheat not only by breeders, but also by technologists, the goal of which was the introduction of hulled wheat in the domestic grain processing industry. Two years later, in 2013, the second variety of domestic spelled wheat "Yevropa" was entered into the register, the work on the selection of which was also headed by Fedir Pariy. The following varieties of spelt wheat were entered into the Register relatively recently during 2017-2021: Attergauer Dinkel (2016), Evrika (2017), Mv Martongold (2018), Vyshyvanka bilotserkivska (2018), Bilberi (2021). Considering wheat-spelt grain as a potential raw material for cereal production, it can be noted that thanks to the excellent chemical composition of the grain and its affinity with the grain of traditional wheat, it can be concluded that it can be processed at domestic grain factories of different productivity, using at the same time as the traditional available on technological equipment at the enterprise, and when building new lines and factories, use more modern solutions offered by world leaders in the production of technological equipment, such as the Buhler company. At the same time, it is possible to produce both a higher-quality product, traditional for the Ukrainian consumer, such as "Artek" and "Poltavska"groats, and to focus on the production of a new range of wheat products - the production of whole groats and flaked kernels, which in turn, with rational construction and the use of more efficient technological equipment, will give be able to produce functional and dietary food products. In addition, due to such products, the export potential of the grain processing industry can be increased, especially taking into account the small amount of spelt wheat cultivation in the countries of the European Union, with the constant increase in demand for environmentally friendly and high-quality products that are available in these countries, with the right approach, can make Ukraine an exporter of wheat-spelt processing products to EU countries and beyond.

Regulation of Fat Content in Triticale Based on Optimization of Technological Processing Modes

Introduction The aim of the study was to regulate the fat content based on the optimization of technological processing modes. A promising method of preparing grain for animal feeding is its preliminary germination. Sprouted grain is a dietary food product, as it increases the content of proteins, essential amino acids, and macro- and microelements in comparison with non-sprouted grain. Methods The purpose of this study was to regulate the fat content based on the optimization of technological processing modes. Regression equations describing the dependences of the quality indicators of the triticale grain germination modes on the factors tw, τ, w and tg affecting them were investigated and obtained. During the study of triticale grains, it was found that the most significant parameter affecting the germination process is the fat content. The optimization of the germination modes of triticale Leather grain was carried out by the method of nonlinear programming. Results During the study, it was found that the maximum fat content during germination of triticale grain was observed with the following technological parameters of germination: grain temperature = 30°C; germination time = 24 h; grain moisture = 13%; and grain temperature = 26°C. When controlling the fat content in triticale based on the optimization of technological modes, the target function was 2.83%. Conclusion The presented results and conclusion will allow to regulate the fat content in triticale grain during germination.

Functional nutrition option patients with non-alcoholic fatty liver disease

The results of a study of the clinical efficacy of dietary treatment in patients with non-alcoholic liver disease (NAFLD) with the additional inclusion of a new specialized nutritional functional dietary product “A mixture of essential nutrients multicomponent dry” (SENMS) in the product content of the standard D3 diet are presented. 75 patients with NAFLD were examined (39 - study group, 36 - control group). The patients in the study group received 6 g of SENMS daily for 2 weeks, consisting of 6 ingredients that are sources of biologically active substances: inulin, green tea extract, dry red wine extract, L-carnitine, grape seed extract, coenzyme Q10. As a result of the conducted study, it was proved that the SEMS in patients with NAFLD contributed to a faster decrease in the severity of hepatic parenchymal inflammation compared with the control, improved cholesterol metabolism, lipid peroxidation, and quality of life indicators of patients. In conclusion, the expediency of using a new specialized functional dietary food product “A mixture of essential nutrients multicomponent dry” in dietary treatment programs for patients with NAFLD was noted.

ORGANOLEPTIC INDICATORS AND TASTE EVALUATION OF BROILER CHICKEN MEAT USING COMPLEXLY ZEOLITE AND MICROWAVE TREATED- FEED, INFECTED WITH MICROTOXINS


 Poultry farming is one of the most profitable branches of animal husbandry, taking a leading role in providing the population with full-fledged dietary food products. The poultry industry faces the challenge of meeting the growing demands of the population for poultry products and increasing production to a level comparable to developed European countries.
 The research purpose is to determine the effect of the complex use of zeolite and microwave-treated feeds, infected with mycotoxins, on the organoleptic indicators of broiler chicken meat and to conduct a taste evaluation of the quality of meat and broth.
 The basis for the realization of livestock production, including poultry production, from the consumer's point of view, depends on the taste qualities of the products, which are determined by tasting. Therefore, we conducted a taste evaluation of the broth and boiled meat prepared from the experimental group of broiler chicken meat.
 When determining the organoleptic indicators of the experimental birds, the transparency and aroma of the meat during cooking were noted. We also observed that fat on the surface of the broth collected in large droplets, and the taste of the broth in all the examined groups corresponded to the characteristics of a high-quality product, without foreign odors.
 The taste and aroma of meat determine the consumer value of the product. Extractive substances extracted from meat by water, which pass into the broth during cooking, play an important role in the evaluation of taste and aromatic properties of meat. They provide specific features of the taste and aroma of meat.
 Based on the data getting from the taste evaluation of broiler chicken meat and broth, it can be concluded that the complex use of zeolite and microwave-treated feed infected with mycotoxins does not have a negative impact on the organoleptic properties of broiler chicken meat.
 

The effectiveness of specialized medical dietary food product in the complex therapy of patients with pancreatitis in the acute stage

Introduction. Dietary nutrition is a physiological therapeutic and prophylactic approach for chronic pancreatitis during an exacerbation. Given the acute reaction of patients to various foods, specialized dietary products designed specifically for this pathology are of great importance. Aim. Evaluation of the clinical efficacy, safety and tolerability of the use of specialized therapeutic nutrition – jelly “Pancreatic” in chronic pancreatitis in the acute stage. Materials and methods. 20 patients of the main group with pancreatitis, along with standard therapy, received a dietary food product twice a day. The dynamics of pain, dyspeptic syndromes and intestinal dysfunction syndrome was studied; dynamics of the ultrasound picture of the pancreas; intestinal motility according to carbolene test; safety and tolerability of therapy by registering side effects and assessing the quality of life according to the SF-36 questionnaire, assessing well-being according to the visual analogue scale, and the organoleptic properties of the medicinal product. The comparison group consisted of 20 patients who received only standard pharmacotherapy. Results. The use of a dietary therapeutic food product is accompanied by a significant decrease in the frequency of nausea, belching, heaviness and flatulence in patients of the main group. The terms of relief or reduction in the intensity of symptoms of bitterness, nausea, heaviness in the abdomen, feelings of rapid satiety, flatulence were significantly lower in the main group (5–8 days compared to the control group (10–14 days). A significant normalization of GGT and CRP levels was established in the main group, while in the comparison group there was only a decrease in CRP. The ongoing complex therapy was accompanied by an improvement in the ultrasound picture of the pancreas, potentiation of the effects of pharmacotherapy and a significant improvement in the quality of life of patients. Conclusions. The conducted studies have shown high efficiency, good tolerability and safety of the therapeutic product “Pancreatic jelly” in the treatment of patients with chronic pancreatitis. Kissel “Pancreas” is recommended by the authors for active use in patients with pancreatitis as a therapeutic diet.

Determining the optimal modes of the technological process of obtaining dietary flour from oat grain

The article covers the results of study on determining the optimal modes of obtaining dietary flour from oat grains for the nutrition of little children and patients with dietetic disease. At first, the influence of the working space between the grooves of the milling machine on the yield of oat flour has been studied. The influence of the size of milled oat products on the quality of the finished product (flour that does not require cooking) was studied by changing the amount of starch and water-soluble substances in it, and optimum modes for the production of oat flour that does not require cooking, e.g. the amount of ground particles of 500…710 mcm in size is not more than 20.0%, the amount of particles of 150…355 mcm in size is 40.0%, the amount of particles smaller than 150 mcm is not less than 40.0%, etc. have been determined. The proposed technology allows obtaining ecologically clean products and protect the environment from pollution. The application of the obtained results in production allows increasing the type of dietary food products.

Роль антонінсько-зозуленецького коропа в селекційно-племінній справі України (огляд)

Purpose.In the last decade, due to increasing requirements for providing the Ukrainian population with the most valuable dietary food products, the importance of aquaculture has increased significantly. At the same time, an increase in the amounts of cultured fish as well as other agricultural products is possible only through the introduction of highly productive objects of cultivation using economically feasible technologies. Therefore, in today’s conditions, domestic breeders are conducting active selective breeding and scientific work with carp resulting in the approval of the Antoninsko-Zozulenets intrabreed type of the Ukrainian framed and scaly breeds. Findings.The authors of the work reviewed and analyzed the specialized scientific literature on the historical aspects of the development of carp breeding in Ukraine, and the role of the Antoninsko-Zozulenets carp in the selective breeding work. In particular, the genetic composition of scaly and framed carp, the breeding schemes of new intrabreed types, and the proportion of Antoninsko-Zozulenets carp blood in them were analyzed. Practical value.The conducted review of literary sources can be useful for the preparation of lecture material during the educational process of training specialists in the specialty 207 “Aquatic bioresources and aquaculture”, in particular, specialists in ichthyology and zoology. Key words: reproduction, selective breeding, genetics, carp culture, breed, intrabreed type.

Актуальные вопросы выращивания племенных петухов кросса Хайсекс Браун

Abstract. Poultry farming is one of the most intensive and dynamic branches of agricultural production, it is the vanguard industry not only in livestock, but in all agriculture. In terms of concentration of production on small land areas, mechanization, automation and computerization of almost all production processes, this industry has gone far ahead in comparison with other branches of the agro-industrial complex. This is the bottom of the most important and promising branches of agriculture, occupying a leading position in Russia and in most countries of the world. The poultry industry in Russia has significant prospects for the development of domestic production of poultry meat and eggs. The main purpose for which a person breeds poultry is to obtain highly nutritious and dietary food products: meat and eggs. This is complemented by down and feathers. In the Russian Federation, the optimal solution to the food problem and nutritious nutrition of the population is the development of poultry egg farming, since the population's demand for fresh eggs and products of its processing is quite high. Poultry breeding is of great importance. It is the breeding significance of each rooster that is very great. The purpose of the work is to study the directional rearing of brood roosters and their maintenance during the period of breeding. Since this directly affects the quality of hatching eggs and the resulting offspring. The novelty lies in the fact that comprehensive studies have been carried out on the influence of age bonitization on the breeding qualities of males in the Sverdlovsk region. Methods. The generally accepted zootechnical and statistical research methods were used. Results. The developed methods of increasing the reproductive abilities of males, in particular, their assessment and selection for general development, live weight, development of reproductive organs and secondary sexual characteristics, as well as for sexual activity and quality of sperm products, make it possible to improve the quality of the products obtained and the economic efficiency of production.

Specialized dietary food products in oncological practice

This review presents current data on the role of nutritional support in patients with cancer. The main reasons for the decrease in body weight, protein-energy deficiency in the development of malignant neoplasms are described. The data substantiating the appointment of dietary food products in various phases of the disease to patients receiving systemic anticancer therapy (chemotherapy, targeted therapy, immunotherapy) for a long time, and to cancer patients who underwent volumetric abdominal surgery are presented. The mechanisms of intoxication arising as a result of the disease itself, as well as a result of prolonged polychemoor irradiation therapy, are described in detail. The concept and mechanisms of endogenous intoxication syndrome are given. Special attention is paid to the role of the cytochrome system of the liver in detoxification processes. It has been shown that the accumulation of toxic metabolites in cancer disrupts the activity of the organs of detoxification and excretion, metabolites accumulate in tissues, which leads to difficulty in regulating the functions of the body and its protection from intoxication factors. The results of clinical studies of the data are presented and their effectiveness of the use of specialized dietary products of domestic production for cancer patients is presented. Detoxification protein cocktail for cancer patients (based on animal protein), Lactose-free detoxification protein cocktail for cancer patients (based on plant protein) and Drink detoxification for cancer patients (fruit-based). These specialized products have promote tonic, antioxidant, anti-inflammatory, analgesic, anti-toxic, detoxifying properties. It has been shown that dietary products contribute to the restoration of the concentration in the blood of the most important enzymes of antitoxic liver defense – ALT and AST, gamma-HT, total and direct bilirubin, and urea.

Dietary management of digestive and gastrointestinal disorders after long-term self-isolation and lockdown as well as patients with SARS-CoV-2 during the rehabilitation period

Introduction. The article examines disorders of the digestive function, diet regimes, appetite in conditions of prolonged self-isolation and quarantine during a coronavirus pandemic. The article analyzes the clinical efficacy and safety of the use of specialized dietary therapeutic and dietary preventive food products in conditions of self-isolation and quarantine.Methods. A survey was conducted of 620 individuals of various ages who were in self-isolation and quarantine from 1 to 1.5 months. All participants were questioned, examined by a gastroenterologist and therapist, biochemical and clinical blood tests, endoscopic examination of the stomach and duodenum, ultrasound of the abdominal organs.Results. A survey of 620 individuals showed that self-isolation / quarantine can lead to changes in diets, dietary patterns, changes in eating habits, the development of a number of symptoms from the gastrointestinal tract and other organs, changes in body weight, and chronicity. a number of previously existing diseases. The use of dietary food leads to an improvement in the antitoxic function of the liver, anti-inflammatory effects, and an improvement in the symptoms of gastrointestinal diseases.Discussion. Clinical and laboratory data make it possible to state the need for the use of specialized dietary products of domestic production in the diet prophylactically in people from risk groups, as well as in patients with various diseases of the gastrointestinal tract both during illness and for the purpose of rehabilitation.Conclusion. Data on the efficacy and safety of dietary food products give reason to recommend them for inclusion in the diets of patients infected with SARS-CoV-2, both during illness, in order to prevent complications and improve the effectiveness of treatment and subsequent rehabilitation of patients, as well as for the rehabilitation of individuals, who were in self-isolation and quarantine for a long time.

The Effect of a Fermented Soy-Based Dietary Food Product on Blood Lipids in Individuals at High Risk for Cardiovascular Disease

Abstract Objectives Previous reports indicate that intake of some soy products may be associated with improvements in blood lipids but few studies examined fermented soy foods. Q CAN PLUS® is a functional food product derived from fermented soybeans. To evaluate the effects of fermented soy on cardiovascular risk factors, we implemented a clinical trial to compare the effects of the fermented soy powder (Q CAN PLUS®) against a placebo (sprouted brown rice powder) in individuals at risk for cardiovascular diseases. Methods Twenty-seven adults at risk for cardiovascular diseases (29–75 years old; 78% female; mean BMI [32.3 kg/m2 ± 7.3]) were randomized to consume either 2 pouches (12–15 g powder/pouch) per day of fermented soy powder (Q CAN PLUS®), or a sprouted brown rice powder for 12 weeks each, in a crossover design trial. The intervention phases were separated by a two week wash out period. Measurements and biospecimens were taken at baseline and at weeks 11 and 12 of each phase. Assessment included blood lipids, blood pressure, blood glucose, blood insulin, and anthropometric measures. For each of the outcomes, a mixed model was fitted to compare changes from pre- to post-treatment and between treatments. The models included treatment, time, interaction between treatment and time, phase, visit within phase and enrollment period as fixed effects terms and subjects as random effects terms. Results Between treatment results from the mixed model analysis show that fermented soy powder intake significantly reduced serum cholesterol (mean change −8.95 mg/dL; P = 0.0024), LDL (mean change −6.96 mg/dL; P = 0.0317), and HDL (−1.29 mg/dL; P = 0.0036) compared with the sprouted brown rice powder. Within treatment results indicated that fermented soy powder significantly reduced total cholesterol (P = 0.0073) and LDL (P = 0.0132), while reductions in HDL were not statistically significant. Within treatment results were not statistically different for the placebo phase except for an increase in HDL (mean change 3.61; P = 0.0026). Conclusions These data indicate that regular intake of fermented soy powder results in a reduction in serum total and LDL cholesterol which may have beneficial implications for the reduction of cardiovascular risk factors in adults. Funding Sources BESO Biological Research Inc. Diamond Bar, CA, USA.

Advanced Glycation End-Products Can Activate or Block Bitter Taste Receptors

Bitter taste receptors (T2Rs) are expressed in several tissues of the body and are involved in a variety of roles apart from bitter taste perception. Advanced glycation end-products (AGEs) are produced by glycation of amino acids in proteins. There are varying sources of AGEs, including dietary food products, as well as endogenous reactions within our body. Whether these AGEs are T2R ligands remains to be characterized. In this study, we selected two AGEs, namely, glyoxal-derived lysine dimer (GOLD) and carboxymethyllysine (CML), based on their predicted interaction with the well-studied T2R4, and its physiochemical properties. Results showed predicted binding affinities (Kd) for GOLD and CML towards T2R4 in the nM and μM range, respectively. Calcium mobilization assays showed that GOLD inhibited quinine activation of T2R4 with IC50 10.52 ± 4.7 μM, whilst CML was less effective with IC50 32.62 ± 9.5 μM. To characterize whether this antagonism was specific to quinine activated T2R4 or applicable to other T2Rs, we selected T2R14 and T2R20, which are expressed at significant levels in different human tissues. A similar effect of GOLD was observed with T2R14; and in contrast, GOLD and CML activated T2R20 with an EC50 of 79.35 ± 29.16 μM and 65.31 ± 17.79 μM, respectively. In this study, we identified AGEs as novel T2R ligands that caused either activation or inhibition of different T2Rs.

Biological role of selenium in the organism of animals and humans

Scientific studies of foreign and domestic scientists convincingly proved, that selenium is a vitally necessary microelement with a wide spectrum of biological action. Despite the small concentrations in the body, selenium has unique multi-functional functions - catalytic, structural, regulatory, - in the process of which he activates the action of many enzymes, vitamins, hormones and thus ensure the normal functioning of various biological systems, the implementation of numerous physiological and biochemical reactions in the living organism. The biochemical functions of selenium are not determined by the trace element itself, but by selenium proteins that contain the selenocysteine residue as an integral part of their active center. For today more than thirty such specific selenoproteins have been identified and identified in their pure form, the main of which are glutathione peroxidase, thioredoxine reductase, 5-iodothyronine deiodinase, selenoprotein P, and others. Glutathione peroxidases are the main antioxidant enzymes involved in peroxide oxidation of lipids in biological membranes, catalyze the reduction of hydrogen peroxide and almost all organic hydroperoxides, thus protecting the body's cells from reactive oxygen species. Thioredoxin reductase restores the SH-group in a specific thioredoxin protein, which is responsible for maintaining the oxidative-reduction potential in the cell, affects the products of eicosanoids, modulates the processes of inflammation and chemotaxis. Dayon dentiases of the I-III type are responsible for the exchange of thyroid hormones, are involved in the transformation of the prohormone of thyroxine into a more active form of influence - triiodothyronine, regulate and maintain a constant concentration of other thyroid hormones. Selenoprotein P is involved in the transport of selenium to various tissues, acts as an agent that helps neutralize toxic effects and remove heavy metals (Pt, Hg), protecting Leydig cells from active forms of oxygen, indirectly affects the synthesis of testosterone and the processes of spermatogenesis. Selenium plays an important role in the functioning of a nonspecific and specific immune system, prevents mutation of viruses and the emergence of new high-pathogenic strains. Selenium inhibits the formation of hyperplastic and enzyme-altered cells caused by aflatoxin B1 or T-2 toxin, capable of destroying molds producing aflatoxins. Selenium is involved in the formation of mechanisms that determine the reproductive function, in particular, stimulates the hormonal function of the fetoplacental complex towards increasing the synthesis of estrogens, activates childbirth and postnatal involutional processes in the organs of the reproductive system, maintains the active function and structural integrity of the sperm, and thereby ensures their high mobility, preservation, and active penetration into the egg cell. The discovery of the biological properties of selenium has become the basis for its use initially in the prophylaxis and treatment of many illnesses and pain symptoms associated with the deficiency of this trace element, and subsequently - in order to increase the productivity of farm animals and poultry, improve the quality of their products and produce dietary food products of a functional purpose, with bio-correcting effect. Despite the considerable amount of conducted research, mechanisms of action of selenium on some metabolic processes in the body are still not fully clarified.

Resveratrol: Is It Really Good for Liver Health?

Context: Resveratrol is a natural occurring stilbene present in a limited number of dietary food products and beverages. It is assumed that resveratrol has health-promoting effects by lowering low-density lipoprotein (LDL) cholesterol, improving microcirculation, and inhibiting platelet aggregation. Altogether, these beneficial effects lower the risk of cardiovascular disease. The “French paradox” assumes that a diet with moderate consumption of red wine lowers the risk of cancer and cardiovascular disease. Based on its healthful activities, a large number of studies were performed during the last decades investigating potential biological effects of resveratrol on liver homeostasis and its potential application as a hepatoprotective drug. Objectives: The current study aimed at discussing the proposed therapeutic attributes of resveratrol on liver health and its postulated mode of activity. Evidence Acquisition: To conduct the current study, the PubMed full-text archive depository for articles presenting data on resveratrol in liver health and disease was searched. Results: Out of the 9268 published articles on resveratrol, a total of 742 articles focused on liver. Among them, 352 articles investigated potential therapeutic activities. Although some of the reported in vitro and in vivo benefits of resveratrol were highly encouraging, well-designed clinical studies were missing. Conclusions: Presently, it is still premature to advise nutritional supplementation of resveratrol to cure hepatic diseases. Moreover, uncritical recommendation to drink wine as a liver health-promoting beverage should be avoided.

Development of new-generation dietary bread technologies by using soya processing products

In order to develop low-calorie high-biological value dietary bread, we used the soya processing products – roasted full fat soya flour, soya milk and soya pomace. There has been studied their chemical and micro nutrient composition. The study shows that the soya processing products have low energy and high biological value, and exhibit low glycemic index that makes them very attractive for the design of dietary food products. In order to increase bioavailability of soya, we carried out its sprouting. We studied the impact of different technological factors on the accumulation dynamics of highly digestible components of soya. based on the studies of the separate and complex influence of the soya processing products on the quality of whole wheat bread, there have been determined the optimal doses of food additives. There has been developed a new-generation dietary product with the trade name “Our Daily Bread”, as well as its making technology.

Effect of vegetable powder on the properties of pancake batter and semifinished products

Today, fast food restaurants are very popular among young people. In the assortment of culinary products of "Bistro" type restaurants, a significant share is occupied by pastry and confectionery, namely, crepes and pancakes. In modern conditions, the problems of creating dietary food products, including a reduction in energy and the improvement of the nutritional value, enrichment with biologically active components become important. One of the ways to solve this issue is using fruit and vegetable powders in manufacturing culinary products.The purpose of the paper was to study the effect of vegetable powders on the properties of pancake batter and semi-finished products.Doses of vegetable powders to the pancake batter recipe mixture were selected. The influence of selected doses of vegetable powders on the organoleptic assessment of ready semi-finished products was investigated. As rational, providing a high organoleptic rating of semi-finished products, powders from cabbage – 6 %, artichoke – 8 %, spinach – 4 % were taken. In this case, to improve the color of semi-finished products with artichoke powder, natural food dye, which gives a nice golden color to the product was added.A study of the adhesion strength of experimental samples was performed. It is shown that adding vegetable powders - from artichoke and spinach allows to give antiadhesion property to the batter. When using cabbage powder, batter adhesion slightly increases compared with the other samples.The forms of moisture binding in batter samples with vegetable powders were studied using nuclear magnetic resonance. It was found that moisture is bound and retained largely in batter systems with vegetable powders compared to the control.The batter-making process optimization in terms of tensile strength of the baked semi-finished product (b) depending on the dose of vegetable powders (X1) and the batter stoving time (X2) was carried out. Extremum points for semi-finished products with vegetable powders: from cabbage - X1max=5,1 %, X2max=4 min, Ymax=7,8•103 Pa; artichoke - X1max=7,9 %, X2max=20 min, Ymax=9,3•103 Pa; spinach - X1max=2,8 %, X2max=13 min, Ymax=7,9•103, Pa were found.

Chemical, antioxidant and sensory profiling of vitamin K-rich dietary sources

In present research, vitamin K-rich dietary food products were prepared from spinach & soybean and evaluated for nutritional factors, phylloquinone and menaquinone-7 (MK-7) contents and sensory attributes. For the purpose, two spinach-based products (fresh cooked spinach (FCS), reconstituted spinach (RS), and fermented soybean (natto A; NA and Natto B; NB) were formulated. Nutritional composition indicated that natto were rich in protein and fat compared to spinach-based products. They also contained appreciable amount of mineral i.e. potassium, magnesium, calcium zinc, sodium cupper, and iron. High performance liquid chromatography revealed that FCS contained 368.81±13.96 μg/ 100 g of phylloquinone followed by 270.07±9.45 μg/100 g in RS, whereas minimum value 26.90±0.94 μg/100 g was observed in NA. However, maximum MK-7 concentration was recorded in NA at 803.82±21.14 μg/100 g trailed by NB 681.35±16.85 μg/100 g. On the contrary, MK-7 was not detected in the spinach-based products. Antioxidant indices of products indicated that spinach-based products contained higher amount of the total phenolic content, DPPH free radical-scavenging activity, ferric reducing antioxidant power (FRAP), and antioxidant activity compared to natto. Sensory response of the products showed that spinach-based products attained higher scores than those of natto A and B. Conclusively, FCS and NA contained sufficient amount of phylloquinone and MK-7 along with antioxidant activity and has higher potential to modulate the coagulation and bone related abnormalities.

Designing of an Intensification Process for Biosynthesis and Recovery of Menaquinone-7

A nutritional food rich in menaquinone-7 has a potential in preventing osteoporosis and cardiovascular diseases. The static fermentation of Bacillus subtilis natto is widely regarded as an optimum process for menaquinone-7 production. The major issues for the bulk production of menaquinone-7 are the low fermentation yield, biofilm formation and the use of organic solvents for the vitamin extraction. In this study, we demonstrate that the dynamic fermentation involving high stirring and aeration rates enhances the yield of fermentation process significantly compared to static system. The menaquinone-7 concentration of 226 mg/L was produced at 1,000 rpm, 5 vvm, 40 °C after 5 days of fermentation. This concentration is 70-fold higher than commercially available food products such as natto. Additionally, it was found that more than 80% of menaquinone-7 was recovered in situ in the vegetable oil that was gradually added to the system as an anti-foaming agent. The intensification process developed in this study has a capacity to produce an oil rich in menaquinone-7 in one step and eliminate the use of organic solvents for recovery of this compound. This oil can, therefore, be used for the preparation of broad range of supplementary and dietary food products rich in menaquinone-7 to reduce the risk of osteoporotic fractures and cardiovascular diseases.

Response to Comment on: Lassenius et al. Bacterial Endotoxin Activity in Human Serum Is Associated With Dyslipidemia, Insulin Resistance, Obesity, and Chronic Inflammation. Diabetes Care 2011;34:1809–1815

We thank Koduru et al. (1) for highlighting their findings regarding the effects of diet composition on endotoxemia and inflammation. Based on their results, it is evident that dietary factors may modulate the state of endotoxemia in humans. We, however, believe that the issue is much more complex. Pathogen-associated microbial compounds may arise from various sources: diet, bacterial infections, and commensal microbiota. Different dietary food products contain various amounts of microbial compounds, the biological activity of which might be modulated by nutrient composition and …