Combinational Effects of Prebiotics and Soybean against Azoxymethane-Induced Colon CancerIn Vivo

Prebiotic fructans are nondigestible carbohydrates with numerous health benefits. Soybean is a rich source of phytonutrients such as isoflavones. The objective of this study was to evaluate the chemopreventive effects of prebiotics (Synergy1) and soybean meal (SM) at 5% and 10% levels alone and in combination on azoxymethane- (AOM-) induced colon carcinogenesis. After one wk of acclimatization, Fisher 344 male rats (N=90) were randomly assigned to 9 groups (n=10). Control rats (C) were fed AIN-93G/M. Two s/c injections of AOM were administered to rats at 7 and 8 wk of age at 16 mg/kg body weight. Rats were killed by CO2asphyxiation at 45 wk. Tumor incidence (%) in treatment groups ranged from 40 to 75 compared to 100 in C. Results indicate that feeding prebiotics and soybean in combination significantly reduced incidence of AOM-induced colon tumors with implications for food industry in the food-product development.

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Chemopreventive Potential of Synergy1 and Soybean in Reducing Azoxymethane-Induced Aberrant Crypt Foci in Fisher 344 Male Rats

Journal of Nutrition and Metabolism ◽

10.1155/2011/983038 ◽

2011 ◽

Vol 2011 ◽

pp. 1-8 ◽

Cited By ~ 4

Author(s):

V. P. Gourineni ◽

M. Verghese ◽

J. Boateng ◽

L. Shackelford ◽

K. N Bhat

Keyword(s):

Body Weight ◽

Colon Carcinogenesis ◽

Food Product ◽

Protective Role ◽

Aberrant Crypt Foci ◽

Male Rats ◽

Control Group ◽

Hepatic Enzyme ◽

Treatment Groups ◽

Food Product Development

Synergy1, a prebiotic composed of Inulin and Oligofructose (1 : 1). Soybean meal is a natural source of isoflavones. The objective was to investigate the effects of feeding Synergy1 and SM on the incidence of azoxymethane- (AOM-) induced aberrant crypt foci (ACF) in Fisher 344 male rats. Rats (54) were randomly assigned to 9 groups (n=6). Control group (C) was fed AIN-93G and treatment groups Syn1 and SM at 5% and 10% singly and in combinations. Rats were injected with two s/c injections of AOM at 7 and 8 weeks of age at 16 mg/kg body weight and killed at 17 weeks by CO2asphyxiation. Colonic ACF enumeration and hepatic enzyme activities were measured. Reductions (%) in total ACF among treatment groups fed combinations were higher (67–77) compared to groups fed singly (52–64). Synergistic mechanisms among phytochemicals may be responsible suggesting protective role in colon carcinogenesis with implications in food product development.

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The Link between the Consumer and the Innovations in Food Product Development

Foods ◽

10.3390/foods9091317 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1317 ◽

Cited By ~ 1

Author(s):

Raquel P. F. Guiné ◽

Sofia G. Florença ◽

Maria João Barroca ◽

Ofélia Anjos

Keyword(s):

Product Development ◽

New Product Development ◽

Food Industry ◽

Consumer Behaviour ◽

Food Product ◽

New Product ◽

Consumer Awareness ◽

Food Product Development ◽

Willingness To Purchase ◽

Desire To Eat

New lifestyles, higher incomes and better consumer awareness are increasing the demand for a year-round supply of innovative food products. In past decades, important developments have been achieved in areas related to food and the food industry. This review shows that factors influencing performance in new product development (NPD) are dynamic and continuously guiding project development. The data obtained by direct involvement of consumers can impact positively successful product development and enhance the company’s financial performance. The study of consumer behaviour and attitudes towards new foods encompasses multiple aspects, such as preference, choice, desire to eat certain foods, buying intentions and frequency of consumption. Additionally, both the consumers’ willingness to purchase and the willingness to pay a premium are important in NPD, launching and success.

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THE STRATEGY OF INCREASING PRODUCTION COMPETITIVENESS IN FOOD INDUSTRY OF THE REPUBLIC OF SRPSKA BY STIMULATING A NEW PRODUCT DEVELOPMENT

ACTA ECONOMICA ◽

10.7251/ace2134067g ◽

2021 ◽

Vol 19 (34) ◽

Author(s):

Slavica Grujić ◽

Mirjana Grujčić

Keyword(s):

Data Analysis ◽

Product Development ◽

Food Industry ◽

Food Product ◽

Food Products ◽

Healthy Diet ◽

Consumer Interest ◽

The Republic ◽

Food Product Development ◽

The Impact

Food processing enterprises could ensure production competitiveness by improving product quality and harmonising it with consumer requirements. The non- communicable diet-related diseases have been increas- ing rapidly among consumers in the last decade as well as the impact on people’s attitudes towards nutritional aspect of the quality of food products and healthier diet. The aim of this paper is to illustrate the methodology for increasing production competitiveness in food industry of the Republic of Srpska, based on consumer-oriented food product development and healthy diet. The struc- tured questionnaire and scientific methods were used in young consumer representatives’ research regarding food product development in the target market. Exactly 720 participants were recruited from public educational institutions in the Republic of Srpska. The descriptive statistics and correlation were used for the data analysis. The results indicated positive statistically significant correlation coefficients (p0.05) between consumer interest in new products and: healthy diet preferences; product ingredients; product higher nutritive value (vi- tamins, minerals, dietary fibres content); fruit, fruit juice and low-energy beverages consumption. Also, knowl- edge on diet-related diseases was in significant posi- tive correlation with them. The data analysis revealed that an increase in production competitiveness could be assessed through developing food products based on nutritive elements, modelling and consumer interest in new food products with higher nutritive quality.

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Food product development

10.1533/9781855736399 ◽

2001 ◽

Cited By ~ 20

Author(s):

Mary Earle ◽

Earle Richard ◽

Allan Anderson

Keyword(s):

Product Development ◽

Food Product ◽

Food Product Development

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Preparation and Food Product Development From Macrotyloma Uniflorum (Horse Gram) Bovine Milk Blends

Indian Journal Of Applied Research ◽

10.15373/2249555x/may2014/81 ◽

2011 ◽

Vol 4 (5) ◽

pp. 275-277

Author(s):

Preeti Verma ◽

◽

Sheel Sharma ◽

Vibha Sharma ◽

Shilpi Singh ◽

...

Keyword(s):

Product Development ◽

Bovine Milk ◽

Food Product ◽

Horse Gram ◽

Macrotyloma Uniflorum ◽

Food Product Development

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Embedding sustainability analysis in new food product development

Trends in Food Science & Technology ◽

10.1016/j.tifs.2020.12.018 ◽

2020 ◽

Author(s):

Guillermo Garcia-Garcia ◽

Lucia Azanedo ◽

Shahin Rahimifard

Keyword(s):

Product Development ◽

Food Product ◽

Sustainability Analysis ◽

Food Product Development

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Sustainability Indicators for Foods Benefiting Climate and Health

Sustainability ◽

10.3390/su13073621 ◽

2021 ◽

Vol 13 (7) ◽

pp. 3621

Author(s):

Anna Strid ◽

Elinor Hallström ◽

Ulf Sonesson ◽

Josefin Sjons ◽

Anna Winkvist ◽

...

Keyword(s):

Product Development ◽

Food Product ◽

Climate Impact ◽

Sustainability Indicators ◽

Dietary Guidelines ◽

Alternative Methods ◽

Sustainable Food ◽

Nutrient Density ◽

Trade Offs ◽

Food Product Development

New methods for combined evaluation of nutritional and environmental aspects of food products are needed to enable a transformation of dietary guidelines integrating both health and environmental perspectives. We evaluated two sustainability aspects; nutrition and climate impact, of foods commonly consumed in Sweden and the implications of using parallel or integrated assessments of these two aspects, also discussing the usability and suitability of these food sustainability indicators in relation to Swedish dietary guidelines, industry food product development, and consumer communication. There were large differences in both nutrient density and climate impact among the different foods. The parallel assessment easily visualized synergies and trade-offs between these two sustainability aspects for the different foods. Coherence with dietary guidelines was good, and suitability and usability deemed satisfying. The integrated indicator showed better coherence with dietary guidelines than indicators based solely on nutrient density or climate impact; however, the difficulty to interpret the score limits its usability in product development and consumer communication. With both methods, advantageous as well as less advantageous plant-based and animal-based food alternatives were suggested. The two alternative methods evaluated could serve as useful tools to drive individual and societal development towards more sustainable food production and consumption.

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