Role of Probiotic Microbes Exerting Nutritional Properties

The comparative responses of two broccoli cultivars (Brassica oleraceavar. Italica, cv. Parthenon and cv. Naxos) to a 15 d exposure to different NaCl levels were investigated. Salinity led to increased concentrations of Na+and Cl−ions in both cultivars, a disruption of the endogenous minerals levels in the shoots and roots—that varied with the cultivar and salt concentration—and decreases in the osmotic potential (Ψπ), root hydraulic conductance (L0), and stomatal conductance (Gs). The reduced biomass of Naxos at moderate NaCl indicates greater sensitivity to salinity, compared with Parthenon. Parthenon accumulated more soluble sugars, for osmotic adjustment, whereas Naxos accumulated proline, which gave the two cultivars differing nutritional characteristics. The total glucosinolates (GSLs) content was not affected by salinity in Parthenon while it decreased significantly in Naxos as a consequence of the decrease in the indole GSL. However, Naxos accumulated more aliphatic GSLs under salt stress than Parthenon, which confers on this cultivar a greater nutritional value when cultivated under salinity.These results suggest that, at distinct salinity levels, each broccoli cultivar adopts a specific strategy, indicating the crucial role of the genetic background on the organoleptic and nutritional properties that each cultivar acquires.

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Role of Food Additives on Functional and Nutritional Properties of Noodles: A Review

International Journal of Current Microbiology and Applied Sciences ◽

10.20546/ijcmas.2021.1004.074 ◽

2021 ◽

Vol 10 (4) ◽

pp. 724-735

Author(s):

Seerat Un Nisa

Keyword(s):

Food Additives ◽

Nutritional Properties

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The role of exploration and feeding motivation in the causation of tail-biting in growing pigs.

Proceedings of the British Society of Animal Science ◽

10.1017/s0308229600029895 ◽

1996 ◽

Vol 1996 ◽

pp. 13-13

Author(s):

J. E. L. Day ◽

I. Kyriazakis ◽

A. B. Lawrence

Keyword(s):

Foraging Behaviour ◽

Growing Pigs ◽

Scientific Investigation ◽

Nutritional Properties ◽

Tail Biting ◽

Feeding Motivation ◽

Welfare Problem

Growing pigs are observed to spend a considerable amount of time chewing substrates in their environment (e.g. Jensen et al., 1993). This behaviour has been exposed to scientific investigation on many occasions because of its link to the serious welfare problem of tail-biting (see Fraser, 1987). However, there is still no motivational explanation which adequately describes the causation of chewing because it is unclear if the behaviour reflects feeding motivation, exploratory motivation, or a combination of both (Day et al., 1995). Therefore, this aim of this paper was to test the hypothesis that the initial exploratory chewing of a novel substrate may identify nutritional properties which could, if appropriate, reinforce feeding motivation and subsequent foraging behaviour.

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Unraveling the Role of Red:Blue LED Lights on Resource Use Efficiency and Nutritional Properties of Indoor Grown Sweet Basil

Frontiers in Plant Science ◽

10.3389/fpls.2019.00305 ◽

2019 ◽

Vol 10 ◽

Cited By ~ 28

Author(s):

Giuseppina Pennisi ◽

Sonia Blasioli ◽

Antonio Cellini ◽

Lorenzo Maia ◽

Andrea Crepaldi ◽

...

Keyword(s):

Resource Use ◽

Resource Use Efficiency ◽

Nutritional Properties ◽

Sweet Basil ◽

Use Efficiency ◽

Led Lights

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Looking at Flavonoid Biodiversity in Horticultural Crops: A Colored Mine with Nutritional Benefits

Plants ◽

10.3390/plants7040098 ◽

2018 ◽

Vol 7 (4) ◽

pp. 98 ◽

Cited By ~ 15

Author(s):

Aurelia Scarano ◽

Marcello Chieppa ◽

Angelo Santino

Keyword(s):

Plant Secondary Metabolites ◽

Quantitative Composition ◽

Nutritional Properties ◽

Closely Related Species ◽

Horticultural Crops ◽

Daily Diet ◽

Wide Group ◽

Nutritional Benefits

Flavonoids represent a wide group of plant secondary metabolites implicated in many physiological roles, from the attraction of pollinators to the protection against biotic or abiotic stresses. Flavonoids are synthetized in a number of horticultural crops that are important components of our daily diet. In the last decades, the consumption of vegetables rich in antioxidants has been strongly promoted from the perspective of prevention/protection against chronic diseases. Therefore, due to their nutritional importance, several attempts have been made to enhance flavonoid levels in species of agronomic interest. In this review, we focus on the flavonoid biodiversity among the major horticultural species, which is responsible of differences among closely related species and influences the qualitative/quantitative composition. We also review the role of flavonoids in the nutritional quality of plant products, contributing to their organoleptic and nutritional properties, and the main strategies of biofortification to increase their content.

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The role of exploration and feeding motivation in the causation of tail-biting in growing pigs.

Proceedings of the British Society of Animal Science ◽

10.1017/s1752756200592187 ◽

1996 ◽

Vol 1996 ◽

pp. 13-13

Author(s):

J. E. L. Day ◽

I. Kyriazakis ◽

A. B. Lawrence

Keyword(s):

Foraging Behaviour ◽

Growing Pigs ◽

Scientific Investigation ◽

Nutritional Properties ◽

Tail Biting ◽

Feeding Motivation ◽

Welfare Problem

Growing pigs are observed to spend a considerable amount of time chewing substrates in their environment (e.g. Jensen et al., 1993). This behaviour has been exposed to scientific investigation on many occasions because of its link to the serious welfare problem of tail-biting (see Fraser, 1987). However, there is still no motivational explanation which adequately describes the causation of chewing because it is unclear if the behaviour reflects feeding motivation, exploratory motivation, or a combination of both (Day et al., 1995). Therefore, this aim of this paper was to test the hypothesis that the initial exploratory chewing of a novel substrate may identify nutritional properties which could, if appropriate, reinforce feeding motivation and subsequent foraging behaviour.

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Sprouting bioprocess as a sustainable tool for enhancing durum wheat (Triticum durum) nutrients and bioactive compounds

The North African Journal of Food and Nutrition Research - July-December 2021 ◽

10.51745/najfnr.4.7.252-259 ◽

2020 ◽

Vol 4 (7) ◽

pp. 252-259

Author(s):

Sarra Jribi ◽

Otilia Tamara Anta ◽

Helga Molnàr ◽

Nora Adànyi ◽

Zoltan Fustos ◽

...

Keyword(s):

Vitamin C ◽

Durum Wheat ◽

Bioactive Compounds ◽

Triticum Durum ◽

Food Industry ◽

Biochemical Characterization ◽

Nutritional Properties ◽

Cereal Products ◽

Sprouted Seeds

Background: Consumers are more aware of the role of healthy diet in preventing food-related diseases (Cancer, cardiovascular diseases, diabetes, etc.). Consequently, they are looking for products with beneficial nutritional attributes that encourage the food industry to develop functional foods. Aims: In this study, we aimed at using a natural bioprocess to improve durum wheat “Triticum durum” nutritional properties for its further use as a functional ingredient. Materials and Methods: Six durum wheat cultivars were tested: four high yielding and two landrace ones. Seeds were germinated for 48 hours at 22°C. Nutritional properties were evaluated through proximate composition and bioactive compounds (carotenoids, total phenol, vitamin C and tocopherols) levels. Results: Biochemical characterization of sprouted seeds showed significant modifications with a decrease in ash, starch contents and an increase in reducing sugars, and in proteins. Improvements in bioactive compounds were also observed in sprouted seeds. Vitamin C, tocopherols, total phenols, carotenoid pigments as well as antioxidant activity significantly increased after sprouting. Interestingly, durum wheat landrace cultivars showed the best performances. Conclusions: Results provided by our study proved that sprouting is an interesting natural tool to use in the food industry for the development of cereal products with added nutritional value. Keywords: Durum wheat, bioactive compounds, nutritional properties, sprouting, vitamins.

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