Significance of ATP, carbon, and caloric content of meiobenthic nematodes in partitioning benthic biomass

1977 ◽  
Vol 44 (1) ◽  
pp. 7-14 ◽  
Author(s):  
J. P. Sikora ◽  
W. B. Sikora ◽  
C. W. Erkenbrecher ◽  
B. C. Coull
Keyword(s):  
Caloric Content ◽  
Benthic Biomass

Prebiotics from energy cane bagasse

2020 ◽  
pp. 488-494
Author(s):  
Giovanna M. Aita ◽  
Young Hwan Moon
Keyword(s):  
Biological Effects ◽  
Caloric Content ◽  
Gut Health ◽  
Activated Carbon Adsorption ◽  
Bifidobacterium Adolescentis ◽  
Great Opportunity ◽  
Energy Cane ◽  
Carbon Adsorption ◽  
Combined Use ◽  
Crude Sample

Xylooligosaccharides (XOS) is a group of emerging prebiotics that selectively stimulate the growth of advantageous gastrointestinal bacteria benefitting the host’s gut health and functionality. XOS can achieve positive biological effects at low daily doses and low caloric content, properties that are the same or more desirable than the already established prebiotics. XOS are present in plants in very low amounts so there is a great opportunity to isolate XOS with varying degrees of polymerization from the hemicellulose (xylan) fraction of lignocellulosic materials (e.g., bagasse), a source that offers both economic and environmental advantages. In this study, the recovery of XOS by the combined use of activated carbon adsorption, water washing and ethanol desorption from diluted acid pretreated energy cane bagasse hydrolysates was evaluated. The recovered XOS was tested for its prebiotic activity on Bifidobacterium adolescentis ATCC 15703. The final product of extracted XOS from energy cane bagasse (XOS EC Bagasse crude sample) had a purity of 93%, which was comparable to the purities observed with two commercially available XOS prebiotics, CPA (89%) and CPB (93%). XOS EC Bagasse crude sample exhibited prebiotic properties by stimulating the growth of B. adolescentis ATCC 15703 and by producing lactic acid, which were comparable to those observed with the commercial prebiotics.

EVALUATION OF ADEQUACY OF DAILY ENERGY CONSUMPTION AND NUTRITIONAL VALUE OF DIETS OF JUNIOR ATHLETES

2020 ◽  
Author(s):  
Элеонора Николаевна Трушина ◽  
Оксана Константиновна Мустафина ◽  
Татьяна Николаевна Солнцева ◽  
Валерий Дмитриевич Кузнецов
Keyword(s):  
Energy Consumption ◽  
Nutritional Value ◽  
Caloric Content ◽  
Added Sugar ◽  
Junior Athletes ◽  
Calorie Content ◽  
Daily Diet ◽  
Daily Energy ◽  
Total Calorie ◽  
Recommended Level

В исследовании участвовали 20 спортсменов-юниоров (мастера спорта и кандидаты в мастера спорта) в возрасте 17-18 лет и 10 добровольцев соответствующего возраста и интенсивности физической нагрузки. В результате исследований установлено, что суммарная калорийность потребленных за сутки продуктов в основном соответствовала энерготратам спортсменов обследованных групп. Соотношение белки/жиры/углеводы в суточном рационе спортсменов свидетельствует о недостаточной квоте углеводов в соответствии с формулой оптимального питания для юных спортсменов. При этом потребление добавленного сахара у спортсменов всех категорий превышало рекомендуемый уровень (10% от калорийности суточного рациона). The study involved 20 junior athletes (masters of sports and candidates for masters of sports) aged 17-18 and 10 volunteers of the corresponding age and intensity of physical activity. As a result of the research, it was found that the total calorie content of products consumed per day basically corresponded to the energy consumption of athletes in the surveyed groups. The ratio of protein / fat / carbohydrates in the daily diet of athletes indicates an insufficient carbohydrate quota in accordance with the optimal nutrition formula for young athletes. At the same time, the consumption of added sugar in athletes of all categories exceeded the recommended level (10% of the caloric content of the daily diet).

scholarly journals Encapsulated NOLA™ Fit 5500 Lactase—An Economically Beneficial Way to Obtain Lactose-Free Milk at Low Temperature

Catalysts ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 527
Author(s):  
Katarzyna Czyzewska ◽  
Anna Trusek
Keyword(s):  
Low Temperature ◽  
Storage Temperature ◽  
Competitive Inhibition ◽  
Caloric Content ◽  
Substrate Diffusion ◽  
Galactose Inhibition ◽  
The Subject ◽  
And Storage ◽  
Food Processes ◽  
Hydrolysis Of

The current requirements of industrial biocatalysis are related to economically beneficial and environmentally friendly processes. Such a strategy engages low-temperature reactions. The presented approach is essential, especially in food processes, where temperature affects the quality and nutritional value foodstuffs. The subject of the study is the hydrolysis of lactose with the commercial lactase NOLA™ Fit 5500 (NOLA). The complete decomposition of lactose into two monosaccharides gives a sweeter product, recommended for lactose intolerant people and those controlling a product’s caloric content. The hydrolysis reaction was performed at 15 °C, which is related to milk transportation and storage temperature. The enzyme showed activity over the entire range of substrate concentrations (up to 55 g/L lactose). For reusability and easy isolation, the enzyme was encapsulated in a sodium alginate network. Its stability allows carrying out six cycles of the complete hydrolysis of lactose to monosaccharides, lasting from two to four hours. During the study, the kinetic description of native and encapsulated NOLA was conducted. As a result, the model of competitive galactose inhibition and glucose mixed influence (competitive inhibition and activation) was proposed. The capsule size does not influence the reaction rate; thus, the substrate diffusion into capsules can be omitted from the process description. The prepared 4 mm capsules are easy to separate between cycles, e.g., using sieves.

scholarly journals Feeding preference of adult females of ribbonfish Trichiurus lepturus through prey proximate-composition and caloric values

2012 ◽  
Vol 10 (1) ◽  
pp. 197-203 ◽  
Author(s):  
Vanessa Trindade Bittar ◽  
Danielle Rodrigues Awabdi ◽  
William Cristiane Teles Tonini ◽  
Manuel Vazquez Vidal Junior ◽  
Ana Paula Madeira Di Beneditto
Keyword(s):  
Proximate Composition ◽  
Energy Demand ◽  
Feeding Preference ◽  
Food Selectivity ◽  
Southeastern Brazil ◽  
Caloric Content ◽  
Caloric Value ◽  
Adult Females ◽  
Trichiurus Lepturus ◽  
Prey Protein

In the present study we analysed the proximate-composition and caloric values of the preferred prey consumed by ribbonfish, Trichiurus lepturus L. 1758 (adult females), that are distributed in the inner continental shelf from northern Rio de Janeiro State, southeastern Brazil (~22ºS), assessing the potential of nutritional and energetic approach as a tool to understand the feeding selective pattern of this marine top carnivore. The preferred prey of this predator composed of fish co-specifics, Pellona harroweri, Chirocentrodon bleekerianus, Lycengraulis grossidens, Peprilus paru, squid Doryteuthis plei, and shrimp Xiphopenaeus kroyeri were collected from 2007 to 2010 for proximate-composition (water, protein, lipid, ash, and carbohydrate) and caloric value analyses. The correspondence analysis showed that protein is the main component in the prey species (61.32% of variance explained), standing out from the other nutrients. Lipid has the highest percentage related to L. grossidens, ash to X. kroyeri and carbohydrate to D. plei. The strong correlations between protein and caloric value (positive) and lipid and caloric value (negative) indicated that T. lepturus is attending its energy demand through the prey protein content. This work elucidated the feeding preference of adult females of T. lepturus in relation to nutritional and caloric content of their preferred prey. The species showed food selectivity to prey that provide more energy per ingested biomass, so that the feeding events can maximize the predator's caloric gain, which is obtained by a protein-based diet.

Disaccharidase Deficiency

1985 ◽  
Vol 7 (3) ◽  
pp. 67-75
Author(s):  
Martin H. Ulshen
Keyword(s):  
Small Intestine ◽  
Minor Component ◽  
Building Blocks ◽  
Cow Milk ◽  
Milk Formula ◽  
First Year ◽  
Caloric Content ◽  
Dietary Component ◽  
A Minor ◽  
First Year Of Life

Disaccharidases are enzymes of the small intestine, and they are essential for normal carbohydrate digestion. Carbohydrates are an important dietary component, providing about half of the calories in a typical Western diet. The smallest carbohydrate units, the monosaccharides, are the building blocks for more complex sugars and starches. The monosaccharides of dietary importance include glucose, galactose, and fructose. Carbohydrates are present in an average diet, primarily in the form of dissacharides (two monosaccharides linked together) and starches (glucose polymers). The disaccharide lactose is the major carbohydrate in milk and accounts for about 40% of the caloric content of human milk as well as commercial cow milk formula. Lactose is composed of the monosaccharides glucose and galactose; sucrose is composed of glucose and fructose. During the first year of life, juices and solids are introduced into the diet in increasing amounts and, therefore, sucrose and starches provide an increasing proportion of the dietary calories. By the adult years, about 50% of dietary carbohydrate is ingested in the form of starch, and lactose is often a minor component of the diet. Among the dietary carbohydrates, only the monosaccharides can be transported intact across the luminal surface of the small intestine. The moroe complex carbohydrates must undergo digestion prior to assimilation.

BIOTECHNOLOGICAL FEATURES OF PRODUCTION AND QUALITY ASSESSMENT OF LACTOSE-FREE YOGHURT

2021 ◽  
Vol 12 (4) ◽  
Author(s):  
V. Z. Trokhymenko ◽  
M. I. Didukh ◽  
T. I. Kovalchuk ◽  
V. M. Bidenko ◽  
V. V. Zakharin
Keyword(s):  
Physicochemical Properties ◽  
Dairy Products ◽  
Titratable Acidity ◽  
Caloric Content ◽  
Gas Formation ◽  
Sour Milk ◽  
Milk Sugar ◽  
Physico Chemical ◽  
Comparative Aspect ◽  
Chemical Studies

Lactose-free dairy products play a significant role in the diet of people with lactose intolerance, as they are a source of prombiotics and highly nutrients that are readily available, are in balanced proportions and do not contain milk sugar (lactose). In the manufacture of lactose-free dairy products in the technological scheme provides for the extraction of milk sugar (lactose), which can lead to deterioration of their sensory and physicochemical properties. The aim of this work was to study the comparative aspect of biotechnological features of yogurts made by traditional and lactose-free technologies and to evaluate their organoleptic and physicochemical properties. The object of the study were organic drinking yogurt with "blueberry" filler (with probiotic) 2.5 % and lactose-free organic yogurt (with probiotic) 2.5 %. According to the results of research, organic drinking yogurt with "blueberry" filler (with probiotic) 2.5 % in taste was sour milk, without foreign tastes and odors moderately sweet, with a pronounced taste of "blueberry" filler, consistency - homogeneous, tender, dense, without gas formation, with particles of fresh blueberries, which are distributed throughout the mass of yogurt, color - with a shade that is characteristic of blueberries. Organic lactose-free yogurt (with probiotic) 2.5 % had a sour taste, sour milk, without foreign tastes and odors, color - white. According to the results of physico-chemical studies of experimental samples of organic drinking yogurt with "blueberry" filler and lactose-free organic yogurt, the titratable acidity was 80 and 85 oT, active acidity 4.7 and 4.5, respectively. The mass fraction of carbohydrates in drinking yogurt with "blueberry" filler was 9.8 g / 100 g at 4.4 g / 100 g in lactose-free yogurt, including sugar 5.8 and 0 g / 100 g, respectively. Energy value and caloric content was higher in the sample of yogurt with "blueberry" filling. The conditional viscosity of the test samples was 1 min 30 sec. and 59 sec. in accordance. The degree of syneresis in the experimental samples of organic drinking yogurt with the filler "blueberry" and lactose-free organic yogurt was 55 and 45 % moisture content - 44.07 and 39.49 %, respectively.

Intraseasonal Change in Caloric Content of Some Freshwater Invertebrates

Ecology ◽  
1971 ◽  
Vol 52 (2) ◽  
pp. 371-373 ◽  
Author(s):  
Thomas E. Wissing ◽  
Arthur D. Hasler
Keyword(s):  
Caloric Content ◽  
Freshwater Invertebrates

A three year study of seasonal dynamics of a zoobenthos community in a eutrophic lake

Nematology ◽  
2004 ◽  
Vol 6 (5) ◽  
pp. 655-669 ◽  
Author(s):  
Iris Michiels ◽  
Walter Traunspurger
Keyword(s):  
Seasonal Dynamics ◽  
Reproductive Strategies ◽  
Seasonal Pattern ◽  
Nematode Species ◽  
Eutrophic Lake ◽  
Nematode Community ◽  
Benthic Biomass ◽  
The Family ◽  
Feeding Type ◽  
Meiofauna Community

AbstractThe meiofauna community in the eutrophic Lake Obersee was investigated, with special emphasis on nematodes, from March 2001 to December 2003. Meiobenthos showed a stable annual and seasonal pattern with oligochaetes contributing most to benthic biomass and nematodes to benthic abundance. With 152 nematode species, Lake Obersee is the most nematode species-rich lentic habitat described so far. The nematode community was dominated by the family Monhysteridae. Bacterial feeders were the most abundant feeding type; omnivorous nematodes contributed most to total nematode biomass. Reproduction occurred throughout the year, with most species reproducing parthenogenetically. No seasonal pattern in reproductive strategies was found.

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