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0000-0002-7818-7982
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Publisher: Elsevier BV
Date: 12-2020
Publisher: Trans Tech Publications, Ltd.
Date: 11-2014
DOI: 10.4028/WWW.SCIENTIFIC.NET/AMR.832.639
Abstract: Yogurt is a nutritious dairy product, has established probiotics effects and may even be therapeutic for certain health conditions. Proteolytic activity of starter cultures during milk fermentation can be generating peptides with angiotensin-I converting enzyme (ACE-I EC. 3.4.15.1) inhibitory activity. Effects of presence of Allium sativum or Cinnamomum verum on these peptides in yogurt were investigated. Two types of milk (cow and camel) were incubated (41°C) with starter culture in the presence of A. sativum or C. verum water extract until pH of yogurt was reduced to 4.5. The resulting herbal-yogurts were evaluated with respect to changes of in vitro ACE-I inhibitory activity and proteolytic activity during 21 days of storage. In the present study, the extent of proteolysis was higher (p .05) in presence of A. sativum than presence of C. verum during storage with cow milk yogurt being more susceptible than camel-milk yogurt. The presence of A. sativum or C. verum increased ACE-I inhibitory activity more in cow-than camel-milk yogurt during storage. All herbal-yogurts showed the highest inhibitory activity of ACE-I (40%- 70%) on day 7 of storage. Prolonged storage of both types of yogurt to more two weeks decreased ACE-I inhibition activity (37% - 50% p .05). In conclusion, A. sativum and C. verum can enhance yogurt functional properties with potential therapeutic values for hypertension.
Publisher: Wiley
Date: 09-05-2016
Publisher: Walter de Gruyter GmbH
Date: 30-06-2015
Abstract: In this study, cow (W)’s milk was replaced by soy (S), coconut (C) and various combinations of coconut or cow milks with soy milk in order to produce fermented probiotic ice cream. The changes in ice cream eating qualities and physical properties were evaluated. Fermented ice cream containing vegetable milks showed a slower melting rate and higher apparent viscosity and particle size and also lower total acceptability than fermented cow milk ice cream (control). Ice creams containing Lactobacillus acidophilus (La-05 L) showed a lower melting rate and higher apparent viscosity and particle size than ice creams containing Bifidobacterium bifidum (Bb-12 B). Regardless of the starter culture used, all of sensory analysis scores decreased in ice creams with higher soy milk amount. The vegetable milks may offer ice cream manufacturers an alternative source of cow milk as a functional ice cream.
Publisher: AMG Transcend Association
Date: 19-11-2022
DOI: 10.33263/BRIAC125.65336542
Abstract: In pace with the growing consumer health awareness and technological advances, functional foods incorporated with active ingredients are generating significant attention from researchers and consumers alike. Functional foods enriched with active ingredients provide additional health benefits beyond basic nutritional requirements. Bread has lately been used as a vehicle in the formulation of varying products. For instance, bread containing omega-3 fatty acids, whole grains bread, dietary fiber bread containing inulin, and beta-glucan. The production of functional bread has become a trend. Therefore, this review focused on health properties and potential functional food ingredients such as natural antioxidants in bread.
Publisher: Elsevier BV
Date: 04-2018
Publisher: Elsevier BV
Date: 09-2020
Publisher: Wiley
Date: 21-05-2020
DOI: 10.1002/BAB.1914
Publisher: Elsevier BV
Date: 11-2014
Publisher: Elsevier BV
Date: 03-2022
Publisher: Springer Science and Business Media LLC
Date: 29-04-2014
Publisher: Elsevier BV
Date: 08-2022
Publisher: Elsevier BV
Date: 06-2016
Publisher: Elsevier BV
Date: 02-1995
DOI: 10.1016/0300-9629(94)00173-Q
Abstract: Effects of gut regulatory peptides and growth factors on the uptake of 2-aminoisobutyric acid (AIB) and 2-deoxy-D-glucose (2-DOG) were examined in differentiated ovine satellite cell cultures. Insulin and insulin-like growth factor I (IGF-I) gave maximal increases of 160-180% of controls for AIB and over 190% for 2-DOG. IGF-I showed half-maximal effects at 0.1-1 nM, and insulin at 1-10 nM. Bovine growth hormone (0.01-100 nM) had no effect. Gastrin, gastric inhibitory polypeptide (GIP), bombesin and somatostatin had no action in either the absence or presence of insulin. In primary cultures epidermal growth factor (EGF) increased the uptake of AIB (133-137%) and 2-DOG (171-176%). In clonal lines, EGF had little effect on nutrient uptake but still simulated protein synthesis.
Publisher: Elsevier BV
Date: 10-2018
Publisher: Elsevier
Date: 2019
Publisher: AMG Transcend Association
Date: 26-04-2022
Abstract: The main objective of this study was to evaluate the growth rate of Lactobacillus ssp. and Streptococcus thermophilus in 6 types of plant water extract (Lycium barbarum, Illicium verum, Psidium guajava, Curcuma longa, Allium sativum, and Codonopsis pilosula) with two different concentration (10% and 2.5% w/v) both in the presence and absence of fish collagen as a protein source during incubation at 37°C. The growth rate was measured using a spectrophotometer, and the absorbance was taken every 4 hours for 28 hours (S. thermophilus) and 48 hours (Lactobacillus spp.). The effects of plant water extract on bacterial growth were dose-dependent. The growth of S. thermophilus and Lactobacillus spp. in all s les increased with incubation time. After about 12 hours for S. thermophilus in 2.5% plant extract and 16 hours for other s les with or without fish collagen, it began to plateau. The growth rate of Lactobacillus spp. was significantly higher (p .05) than S. thermophilus. Illicium verum and Lycium barbarum, both in the presence and absence of fish collagen, showed the most significant influence of bacterial growth among other s les. Fish collagen had a slight effect on bacteria growth during the incubation period. In conclusion, all plant s les could be an effective vehicle for carrying Lactobacillus ssp. and S. thermophilus.
Publisher: Emerald
Date: 30-07-2020
Abstract: Red palm oil contains both tocopherol (∼30%) and tocotrienol (∼70%) with the latter having better antioxidant potency than the former by a factor of 60 times. The microemulsion is one of the most suitable carriers to protect this vitamin E from environmental stress due to food processing and storage. However, the instability of microemulsion might limit the presentation of vitamin E in the food industry. In the present study, we demonstrated the preparation of microemulsions from different ratios of palm oil and Span 60 to achieve potential carrier formulations for vitamin E delivery. The microemulsions with the different ratios of palm oil and water (o/w) and Span 60 were prepared by using homogenization technique, incubated and observed at 45.0 ± 0.1 °C, room temperature (25 °C ± 0.1) or 8.0 ± 0.1 °C. The microemulsion formed was analyzed by Fourier transforms infrared (FTIR) spectroscopy to observe the molecular composition and the functional groups in the employed oil and emulsifier. Back-scattered dynamic light scattering (DLS) method was employed to determine the stability of microemulsion by measuring the average particle size and polydispersity index (PDI). The zeta potential values of microemulsion were measured by Shape Zeta sizer Nano ZS. The shape and dynamic properties of the microemulsion were observed by Leica optical polarizing microscope (OPM). The creaming, sedimentation, the ratio of aqueous separation and clarification of the microemulsions were evaluated visually whereas the changes in pH were determined using pH meter. The morphological study showed the presence of spherical-shaped particles. The average particle size was found to be the smallest in the presence of 7% Span 60 in the 70/30 (o/w) formulation, and the zeta potential was less than −30 mV for most of the formulations. The most stable pH (the least amount of changes in the pH at room temperature) prevailed for 7% Span 60. Accelerated stability test showed that formulations 30:70 and 50:50 (o/w), in the presence of 5% and 7% Span 60, were the most stable throughout the incubation period. The palm oil in water microemulsion in the presence of 7% Span 60 has the potential to be further developed as a delivery system for hydrophobic nutrients such as vitamin E, proteins or peptides and antioxidants in the food and beverage industry.
Publisher: Elsevier BV
Date: 07-2016
Publisher: Elsevier BV
Date: 09-2013
Publisher: Japanese Society for Food Science and Technology
Date: 2015
DOI: 10.3136/FSTR.21.391
Publisher: FapUNIFESP (SciELO)
Date: 12-2021
DOI: 10.1590/FST.24020
Publisher: Elsevier BV
Date: 1989
DOI: 10.1016/0024-3205(89)90618-8
Abstract: We have measured circulating concentrations of gamma 3 Melanocyte Stimulating Hormone (MSH) in fetal sheep between 111 and 145 days gestation. There was no significant effect of gestational age on the fetal plasma concentrations of gamma 3 MSH throughout this period. We have examined the role of gamma-MSH related peptides in the control of fetal adrenal steroidogenesis and found no significant change in fetal plasma cortisol or pregnenolone concentrations during a 60-72 h infusion of saline, gamma 2 MSH or gamma 3 MSH in sheep between 130 and 135 days gestation. Therefore although we have demonstrated the presence of gamma MSH related peptides in fetal sheep plasma during late gestation we have failed to demonstrate a role for gamma 3 or gamma 2 MSH in the changes in fetal steroid concentrations which occur prepartum.
Publisher: Elsevier BV
Date: 07-2013
Publisher: Elsevier BV
Date: 08-2018
Publisher: Elsevier BV
Date: 04-2022
Publisher: Elsevier BV
Date: 07-2011
Publisher: Walter de Gruyter GmbH
Date: 22-10-2021
Abstract: Yogurt production with starter culture at 41 °C in the presence of plant water extracts ( Momordica grosvenori , Psidium guajava , Lycium barbarum or Garcinia mangostana ) were studied to examine the effects on acidification, physicochemical properties, microbial growth, proteolytic activity, and exopolysaccharide (EPS) content. All plant-based yogurt reached a pH of 4.5 faster (300–330 min) than plain-yogurt (360 min). All plant water extracts stimulated Lactobacillus spp. (∼7.4 log 10 CFU/mL) and Streptococcus thermophilus (8.20–8.50 log 10 CFU/mL) growth except for G. mangostana which marginally inhibited Lactobacillus spp. growth (7.21 log 10 CFU/mL). M. grosvenori, L. barbarum, and G. mangonstana were significantly affected proteolysis of milk proteins (46.2 ± 0.8, 39.9 ± 0.5, & 35.8 ± 0.1 µg/mL respectively) compared to plain-yogurt (26.3 ± 0.4 µg/mL). The presence of G. mangostana and L. barbarum resulted in an increase ( p 0.05) of total solids content (∼15.0%) and water holding capacity in yogurt (28.1 ± 1.2 & 26.5 ± 0.3% respectively p 0.05). In addition, M. grosvenori water extract enhanced ( p 0.05) syneresis of yogurt (1.78 ± 0.30%). L. barbarum yogurt showed the highest EPS concentration (220.9 ± 12.4 µg/L) among yogurt s les. In conclusion, the presence of plant water extracts positively altered yogurt fermentation, enhanced proteolysis of milk protein, and induced EPS production.
Publisher: Portland Press Ltd.
Date: 08-1991
DOI: 10.1042/BST019309S
Publisher: Wiley
Date: 17-03-2015
DOI: 10.1111/IJFS.12723
Publisher: Japanese Society for Food Science and Technology
Date: 2015
DOI: 10.3136/FSTR.21.857
Publisher: Elsevier BV
Date: 10-2000
DOI: 10.1016/S0305-0491(00)00249-2
Abstract: Feeding raises the plasma concentrations of a number of gut-related hormones that may, in turn, influence the metabolism of peripheral tissues. This study investigated the effects of gut-related hormones on lipogenesis in explants from three differing adipose depots in lambs (aged 4-9 months). Incorporation of [14C]-acetate into lipid was measured over a 2-h period, following 24 h pre-incubation in the presence of hormone combinations. In perirenal fat explants, gastric inhibitory polypeptide (GIP) in the concentration range 0.01-10 nM stimulated lipogenesis. Maximal effects were seen at 1 nM (an average increase of 64% over basal values). In contrast, in the presence of insulin (0.1 nM), a dose-dependent decrease in lipogenesis was seen with increasing GIP concentration (P < 0.001 for the insulin x GIP interaction). Epidermal growth factor (EGF) and somatostatin in the same concentration range each inhibited lipogenesis. both in the presence and the absence of insulin (P < 0.001 in each case). Subcutaneous (back) fat and intermuscular (popliteal) fat responded similarly to each other, but significantly differently from the perirenal depot (P < 0.001). Here GIP, somatostatin or EGF (each at 1 nM) all separately stimulated lipogenesis.
Publisher: Hindawi Limited
Date: 16-01-2021
DOI: 10.1111/JFPP.15239
Publisher: Elsevier BV
Date: 05-2021
Publisher: Springer Science and Business Media LLC
Date: 11-12-2014
Publisher: Springer Science and Business Media LLC
Date: 13-10-2020
Publisher: Elsevier BV
Date: 2002
Publisher: Japanese Society for Food Science and Technology
Date: 2014
DOI: 10.3136/FSTR.20.987
Publisher: Elsevier BV
Date: 2022
Location: United Kingdom of Great Britain and Northern Ireland
No related grants have been discovered for ahmad salihin baba.