Effect of dermestes maculatus on the nutritional qualities of two edible insects (oryctes boas and rhynchophorus phoenicis)

This study aimed to assess the effect on nutritional composition of t wo ‘Edible Insects ’ (Larva of Oryctes boas and Rhynchophorus phoenicis ) after infestation by Dermestes maculatus . The study was done over a period of six weeks by subjecting these edible insects to different conditions of storage (using pepper and salt) . The assessment was based on weight and proximate analysis differences before and after infestation under these media of storage . The larva of Oryctes boas in the container with salt as preservative had the least weight loss (from 30.00 + .0000  39.70 + .3000  36.30 + 1.000), followed by the container with pepper as preservative (from 30.00 + .0000  31.05 + 5.000  25.25 + .1500) while the highest weight loss occurred in the container without preservative constituents (from 30.00 + .0000  30.30 + 1.000  21.15 + 5.000). Likewise, the larva of Rhynchoporus phoenicis in the container with salt as preservative constituent had the least weight difference of (16.00 + .0000  20.80 + .0000  13.65 + .1500); followed by the container with pepper as preservative (from 16.00 + .0000  16.40 + 1.000  6.700 + .2000), while the highest weight loss occurred in the container without preservative (from 16.00 + .0000  7.850 + 5.000  6.300 + .0000) . The mortality rate of Dermestes maculatus was also determined, showing that the larva of Oryctes boas and Rhynchophorus phoenicis containing salt as preservative had the highest mortality rate of 60% and 80% , respectively, followed by that containing pepper as preservative having 20% and 30% respectively, and that containing no preservative constituent had no mortality rate. It was concluded that , Dermestes maculatus ’ infestations on the larva of edible insects showed a difference in the proximate analysis of these edible insects before and after infestation. Therefore, it was suggested that edible insects should be well dried and locally preserved with salt and pepper .

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Influences of the selected additives on the weight loss and organoleptic properties of marinated mussels and squids

Acta Veterinaria Brno ◽

10.2754/avb201281030263 ◽

2012 ◽

Vol 81 (3) ◽

pp. 263-267 ◽

Cited By ~ 2

Author(s):

Metin Guldas ◽

Canan Hecer

Keyword(s):

Weight Loss ◽

Salt Content ◽

Meat Products ◽

Organoleptic Properties ◽

Highest Weight ◽

Konjac Flour ◽

Weight Gains ◽

Before And After ◽

Mouth Feel ◽

First Time

Effects of seven different solutions prepared from various additives (carrageenan, konjac flour, phosphate, yeast extract, xanthan gum and maltodextrin) were used to test for the first time in the marination of experimental seafood. The additives were added into the marination solutions and the samples were analyzed before and after marination. Statistically, the experimental solutions did not cause significant changes in pH, acidity and salt content of the samples (P < 0.05). The highest weight gains were obtained from the solution which contained 0.1% of konjac flour (E425 I) as 4.01, 5.21, 4.61 and 4.88 % in the mussels, big squids, diced squids and small squids, respectively. However, this solution was not preferred by the panellists because of its sticky texture. Inversely to red meat products, the solution containing phosphate caused weight loss during marination. The results indicate that the solution containing 0.2% carrageenan LM (low methoxyl) was the best solution in the marination process. Dipping into this solution caused weight gains of 4.69, 2.98, 4.04 and 2.78% in the big squids, the mussels, the small squids and the diced squids, respectively (P < 0.01). The organoleptic properties (mouth feel, flavour and softness) of mussels and squids were also improved by carrageenan LM addition.

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Wear of Ceramics Systems with Different Surface Applications in a Chewing Simulator

Medical Science and Discovery ◽

10.36472/msd.v7i10.427 ◽

2020 ◽

Vol 7 (10) ◽

pp. 670-679

Author(s):

Mehmet Çağatay Ulucan ◽

Giray Bolayır ◽

Ayşegül Saygın ◽

Koray Soygun

Keyword(s):

Weight Loss ◽

Dental Materials ◽

Surface Treatments ◽

Highest Weight ◽

Significant Difference ◽

Before And After ◽

Optical Profilometer ◽

Substance Loss ◽

Monolithic Zirconia ◽

Chewing Simulator

Objective: This study was aimed to compare the wear of four types of the ceramic dental materials with different surface treatments. Material and Methods: Porcelain (low-fusing feldspathic, monolithic zirconia, lithium disilicate glass, and leucite glass-ceramic) samples (9 x 3 mm) were prepared with different surface treatments (glazed and mechanical polished). Samples were mechanically loaded in a chewing simulator (600.000 cyles of 50N) and 64 teeth were used to simulate as the antagonist. To evaluate the wear of the samples before and after the test, samples were scanned by 3D scanner, Dental Wings 7 Series. Then they were transformed into the digital platform. Surface analysis was performed by using an optical profilometer and scanning electron microscope. A sensitive digital scale was used for weight measurements of antagonist's teeth. Results: It was a significant difference between the volume values of the groups with mechanical polish and the groups with glaze, except for zirconia samples (p<0.05). While the least change in volume and surface roughness was observed in the zirconia mechanic polished group (ZP), this change was not statistically significant (p>0.05). In terms of the weight measurement results of the antagonist teeth, while leucite reinforced overglazed group (PRG) has the highest weight loss as a result of wear, ZP group has the least weight loss. Conclusion: It was concluded that glazed groups of ceramics lose more substances than polished groups, and that causes more wear on antagonist teeth. Zirconia ceramics showed less substance loss, and that causes less wear on antagonist teeth.

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ANALISIS VIABILITAS PROBIOTIK Lactobacillus TERENKAPSULASI DALAM PENYALUT DEKSTRIN DAN JUS MARKISA (Passiflora edulis)

Jurnal Teknologi Lingkungan ◽

10.29122/jtl.v13i1.1411 ◽

2016 ◽

Vol 13 (1) ◽

pp. 109 ◽

Cited By ~ 1

Author(s):

Titin Yulinery ◽

N. Nurhidayat

Keyword(s):

Mortality Rate ◽

Lactobacillus Plantarum ◽

Fruit Juice ◽

Passion Fruit ◽

Spray Dryer ◽

Passiflora Edulis ◽

Viability Test ◽

Highest Weight ◽

Before And After ◽

Encapsulation Method

Probiotik cair tidak efisien dalam stabilitas dan kemasan. Bubuk probiotik dapat disimpan lebih lama dan stabilitas dalam kualitas. Bubuk bisa dibuat dengan metode enkapsulasi sedangkan konsentrasi lapisan sangat penting. Rasa dari bubuk seperti jus markisa yang diperlukan untuk mendapatkan rasa bagus di minum. Penelitian ini menggunakan L. plantarum dan Lactobacillus Mar 8 A17 dengan menambahkan gairah jus buah dan dekstrin dengan konsentrasi beberapa seperti 2%, 5%, 10% dan 15%. Kemudian dikemas dengan menggunakan spray dryer pada 125oC. Bubuk dari enkapsulasi disimpan selama 2 minggu pada suhu 4oC, tahapan uji coba telah dilakukan untuk bedak sebelum dan setelah enkapsulasi setelah disimpan selama 2 minggu pada suhu 4oC. Setelah enkapsulasi bahwa berat tertinggi pada pengobatan dengan menggunakan jus buah gairah Lactobacillus A17 dengan dekstrin 15% adalah 5649,6 mg dan diikuti oleh L. plantarum Mar8 adalah 5400 mg. Kelangsungan hidup setelah enkapsulasi untuk setiap konsentrasi dekstrin yang signifikan, kecuali pada konsentrasi 10% tidak signifikan, tapi di gudang untuk penyimpanan dua minggu setelah enkapsulasi kelangsungan hidup Lactobacillus plantarum Mar8 dan A17 Lactobacillus signifikan. yaitu 8,59 log10 cfu / g dan 7,28 log10cfu / g. Penyimpanan setiap sampel adalah variasi, tetapi LactobacillusA17 dengan dekstrin 10% dapat disimpan sampai 72,02 hari dan tingkat mortalitas adalah 0,00141 cfu / g / jam, sedangkan L.plantarum Mar8 bisa menjadi toko hanya sampai 14,63 hari dan tingkat mortalitas adalah 0,00867 cfu / g / jam. Jadi, perawatan ini dengan menambahkan jus markisa dengan dekstrin 10% dapat direkomendasikan sebagai probiotik dalam bentuk bubuk kata kunci: Lactobacillus, enkapsulasi, dekstrin, gairah jus buah AbstractThe liquid probiotic is not efficient in stability and packaging. The powder probiotic could be kept longer and stability in quality. Powder could be made by encapsulation method while the concentration of coating is very important. The flavor of the powder like passion fruit juice was needed to get the nice taste in drinking. This research used L. plantarum Mar 8 and Lactobacillus A17 by adding passion fruit juice and dextrin with several concentration like 2%, 5%, 10% and 15%. Then encapsulated by using spray dryer at 125oC. The powder of encapsulation stored for 2 weeks at 4oC, viability test had been done to the powder before and after encapsulation after stored for 2 weeks at4oC. After encapsulation that the highest weight on the treatment by using passion fruit juice of Lactobacillus A17 with 15% dextrin was 5649.6 mg and followed by L. plantarum Mar8 was 5400 mg. The viability after encapsulation for each dextrin concentration was significant, except at 10% concentration was not significant, but in storage for two weeks storage after encapsulation the viability of Lactobacillus plantarum Mar8 and Lactobacillus A17 was ignificant. ie, 8.59 log10 cfu/g and 7.28 log10cfu/g. The storage of each sample were variation, but Lactobacillus A17 with 10% dextrin could be stored until 72.02 days and the mortality rate was 0.00141 cfu/g/hour, while L.plantarum Mar8 could be store only until 14.63 days and the mortality rate was 0,00867 cfu/g/hour. So,this treatment by adding passion fruit juice with 10% dextrin could be recommended as probiotic in powder forms key words : Lactobacillus, encapsulation, dextrin, passion fruit juice

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Comparing the Nutritional Composition of Some Edible Insects and Some Animal Meats in North-western State of Nigeria

Asian Journal of Research in Zoology ◽

10.9734/ajriz/2019/v2i330070 ◽

2019 ◽

pp. 1-5

Author(s):

H. A. Shindi ◽

Q. Majeed ◽

H. M. Bandiya ◽

M. M. Yahaya ◽

I. Aiki

Keyword(s):

Schistocerca Gregaria ◽

Bos Indicus ◽

Proximate Analysis ◽

Nutritional Composition ◽

Ovis Aries ◽

Edible Insects ◽

Red Locust ◽

Calcium Magnesium ◽

Macrotermes Bellicosus ◽

North Western

Five different edible insects from Kaduna, Kebbi, Niger, Sokoto and Zamfara States of North-Western Nigeria, namely; Red Locust (Nomadacris setemfasciata), Desert Locust (Schistocerca gregaria), Variegated Grasshopper (Zonocerus wariegatus), Termite (Macrotermes bellicosus) and Brown Cricket (Gryllotapha Africana), were collected alongside with meats from camel (Camellus dromedaries), Cow (Bos indicus), Ram (Ovis aries), Chicken (Gallus gallus), and Fish (Clariaslazera). The insects were oven dried separately at 60ºC for 3-5hrs while the meats were dried at 60ºC for 48hrs. The dried contents of both the insects and the meats were ground separately and each was subjected to proximate analysis. The results indicated the nutrient to have Carbohydrates ranging between 0.7 g - 12.1 g in the insects and 0.4 g-10.2 g in the meats, Proteins ranging from 12.6 g - 57.3 g in the insects and 18.1 g – 70.4 g in the meats, Fats, Fibre, Ash and Moisture having ranges between 5 g - 17.9 g, 5 g - 20 g, 4g -10 g, 11.5 g - 53.6 g, respectively in insects and 18.4 g - 70.4 g Fats, 5 g Fibre, 2.4 g - 10.4 g Ash and 13.4 g – 59 g moisture in the meats. Equally, the minerals showed varied in both the insects and the meats. Statistical comparison of the means of the results showed that the Carbohydrates, the Protein and the Fibre do not differ (P˂0.0) significantly in both the insects and the meats. Similarly Copper, Iron, Sodium, Calcium, Magnesium and Potassium do not differ significantly in the two groups. This suggested that insects as diet when taken in required amount can meet the protein requirement of the human body and can therefore supplement animal meats in our diets.

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The Effect of Moderate Weight Loss on Overnight Melatonin Secretion

The British Journal of Psychiatry ◽

10.1192/bjp.156.6.875 ◽

1990 ◽

Vol 156 (6) ◽

pp. 875-877 ◽

Cited By ~ 6

Author(s):

I. M. Anderson ◽

S. E. Gartside ◽

P. J. Cowen

Keyword(s):

Weight Loss ◽

Melatonin Level ◽

Melatonin Secretion ◽

Plasma Melatonin ◽

Healthy Women ◽

Before And After

Overnight plasma melatonin level was measured in ten healthy women before and after a 4300 kJ (1000 kcaI) diet in which they lost an average 3.1 kg. This weight loss did not significantly alter melatonin levels.

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COVID-19 Infection-Related Weight Loss Decreases Eating/Swallowing Function in Schizophrenic Patients

Nutrients ◽

10.3390/nu13041113 ◽

2021 ◽

Vol 13 (4) ◽

pp. 1113

Author(s):

Takeshi Kikutani ◽

Yoko Ichikawa ◽

Eri Kitazume ◽

Arato Mizukoshi ◽

Takashi Tohara ◽

...

Keyword(s):

Weight Loss ◽

Oral Feeding ◽

Parenteral Feeding ◽

Psychiatric Ward ◽

Swallowing Function ◽

Obesity Index ◽

Life Prognosis ◽

Before And After ◽

Schizophrenic Patients ◽

Level Scale

Background: In older people with psychoneurological diseases, COVID-19 infection may be associated with a risk of developing or exacerbating dysphagia. The aim of the present study was to examine the relationship between eating/swallowing function and COVID-19 infection. Methods: Subjects were 44 inpatients with confirmed COVID-19 infection being treated for schizophrenia in a psychiatric ward. Eating function was assessed using the Food Intake Level Scale (FILS) before and after infection. We also evaluated age, comorbidities, COVID-19 hospital stay, obesity index, weight loss rate, and chlorpromazine equivalent. Results: Subjects had a mean age of 68.86 years. Pre-infection, 20 subjects had a FILS score of 7–9 (presence of eating/swallowing disorder) and 24 subjects had a score of 10 (normal). Eating function after infection resolution showed decreasing FILS score compared to that before infection in 14 subjects (74.14 years). Six subjects (79.3 years) transitioned from oral feeding to parenteral feeding. A ≥ 10% weight loss during infection treatment was significantly associated with decreased eating function and a transition to parenteral feeding. Chlorpromazine equivalents, comorbidities, and number of days of hospitalization showed no associations with decreased eating function. Conclusions: Preventing malnutrition during treatment for COVID-19 infection is important for improving post-infection life prognosis and maintaining quality of life (QOL).

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Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurter-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts

Proceedings ◽

10.3390/foods_2020-07690 ◽

2020 ◽

Vol 70 (1) ◽

pp. 73

Author(s):

Anna Judith Perez-Baez ◽

Juan Pedro Camou ◽

Martin Valenzuela-Melendres ◽

Raquel Lucas-Gonzalez ◽

Manuel Viuda-Martos

Keyword(s):

Meat Product ◽

Control Sample ◽

Proximate Analysis ◽

Nutritional Composition ◽

Meat Industry ◽

Hibiscus Sabdariffa ◽

High Fat ◽

Physico Chemical ◽

Residual Nitrite ◽

Emulsified Meat

Frankfurters are the most widespread type of emulsified meat product in the world. However, they could be considered unhealthy due to their high-fat content (15–30%). The meat industry wishes to change the perception of these products by reformulating them. One strategy is increasing the content of compounds considered beneficial for human health. Thus, the aim of this study was to determine the chemical, physico-chemical, and sensorial properties of Frankfurter-type sausages added with roselle (Hibiscus sabdariffa L.), extracts. Frankfurter-type sausages were made following a traditional formula. Three different formulations were prepared. The original mixture was used as a control sample (CS). The other samples were formulated by adding roselle extract at 4.08% (FRE4) and 8.17% (FRE8). For proximate analysis, no statistical differences were found between FRE4 and FRE8 and CS. However, the residual nitrite levels decreased from 88.41 mg NaNO2/kg in CS to 86.31 and 69.82 mg NaNO2/kg in FRE4 and FRE8, respectively. Regarding the sensory analysis of the frankfurters, CS and FRE4 samples generally scored significantly higher than FRE8 for all the parameters considered. This study suggests that the reformulation of Frankfurter-type sausages using roselle extracts is feasible and represents a viable alternative to improve the safety and the nutritional composition of the product.

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Fecal Metaproteomics Reveals Reduced Gut Inflammation and Changed Microbial Metabolism Following Lifestyle-Induced Weight Loss

Biomolecules ◽

10.3390/biom11050726 ◽

2021 ◽

Vol 11 (5) ◽

pp. 726

Author(s):

Ronald Biemann ◽

Enrico Buß ◽

Dirk Benndorf ◽

Theresa Lehmann ◽

Kay Schallert ◽

...

Keyword(s):

Metabolic Syndrome ◽

Weight Loss ◽

Gut Microbiome ◽

Taxonomic Composition ◽

Low Grade ◽

Gut Inflammation ◽

Functional Changes ◽

Microbiome Composition ◽

Before And After ◽

Human Proteins

Gut microbiota-mediated inflammation promotes obesity-associated low-grade inflammation, which represents a hallmark of metabolic syndrome. To investigate if lifestyle-induced weight loss (WL) may modulate the gut microbiome composition and its interaction with the host on a functional level, we analyzed the fecal metaproteome of 33 individuals with metabolic syndrome in a longitudinal study before and after lifestyle-induced WL in a well-defined cohort. The 6-month WL intervention resulted in reduced BMI (−13.7%), improved insulin sensitivity (HOMA-IR, −46.1%), and reduced levels of circulating hsCRP (−39.9%), indicating metabolic syndrome reversal. The metaprotein spectra revealed a decrease of human proteins associated with gut inflammation. Taxonomic analysis revealed only minor changes in the bacterial composition with an increase of the families Desulfovibrionaceae, Leptospiraceae, Syntrophomonadaceae, Thermotogaceae and Verrucomicrobiaceae. Yet we detected an increased abundance of microbial metaprotein spectra that suggest an enhanced hydrolysis of complex carbohydrates. Hence, lifestyle-induced WL was associated with reduced gut inflammation and functional changes of human and microbial enzymes for carbohydrate hydrolysis while the taxonomic composition of the gut microbiome remained almost stable. The metaproteomics workflow has proven to be a suitable method for monitoring inflammatory changes in the fecal metaproteome.

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A proteomic analysis of serum from dogs before and after a controlled weight-loss program

Domestic Animal Endocrinology ◽

10.1016/j.domaniend.2012.04.004 ◽

2012 ◽

Vol 43 (4) ◽

pp. 271-277 ◽

Cited By ~ 5

Author(s):

A. Tvarijonaviciute ◽

A.M. Gutiérrez ◽

I. Miller ◽

E. Razzazi-Fazeli ◽

F. Tecles ◽

...

Keyword(s):

Weight Loss ◽

Proteomic Analysis ◽

Weight Loss Program ◽

Before And After

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Mid-Infrared Spectroscopy as a Rapid Tool to Qualitatively Predict the Effects of Species, Regions and Roasting on the Nutritional Composition of Australian Acacia Seed Species

Molecules ◽

10.3390/molecules26071879 ◽

2021 ◽

Vol 26 (7) ◽

pp. 1879

Author(s):

Oladipupo Q. Adiamo ◽

Yasmina Sultanbawa ◽

Daniel Cozzolino

Keyword(s):

Principal Component ◽

Nutritional Composition ◽

Human Consumption ◽

Mid Infrared ◽

Mir Spectroscopy ◽

As Species ◽

Before And After ◽

Mir Spectra ◽

Main Components ◽

Rapid Tool

In recent times, the popularity of adding value to under-utilized legumes have increased to enhance their use for human consumption. Acacia seed (AS) is an underutilized legume with over 40 edible species found in Australia. The study aimed to qualitatively characterize the chemical composition of 14 common edible AS species from 27 regions in Australia using mid-infrared (MIR) spectroscopy as a rapid tool. Raw and roasted (180 °C, 5, 7, and 9 min) AS flour were analysed using MIR spectroscopy. The wavenumbers (1045 cm−1, 1641 cm−1, and 2852–2926 cm−1) in the MIR spectra show the main components in the AS samples. Principal component analysis (PCA) of the MIR data displayed the clustering of samples according to species and roasting treatment. However, regional differences within the same AS species have less of an effect on the components, as shown in the PCA plot. Statistical analysis of absorbance at specific wavenumbers showed that roasting significantly (p < 0.05) reduced the compositions of some of the AS species. The results provided a foundation for hypothesizing the compositional similarity and/or differences among AS species before and after roasting.

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