scholarly journals Nutrigenomics

Genetika ◽  
2008 ◽  
Vol 40 (1) ◽  
pp. 67-74 ◽  
Author(s):  
Snezana Pajovic
Keyword(s):  
Functional Food ◽  
Healthy Aging ◽  
Dietary Intervention ◽  
Scientific Progress ◽  
Point Of View ◽  
Biologically Active ◽  
Active Components ◽  
Health Promoting ◽  
Different Populations ◽  
Unbalanced Diet

Nutritional genomics, or nutrigenomics, is a promising multidisciplinary field that focuses on studying the interactions between nutritional factors, genetic factors and health outcomes. Its goal is to achieve more efficient individual dietary intervention strategies aimed at preventing disease, improving quality of life and achieving healthy aging. Scientific progress in nutrition, medical and food sciences is having an increasingly profound impact on consumer's approach to nutrition. There is a growing awareness that many chronic diseases are caused by unbalanced diet. In addition to disease prevention, the role of food as an agent for improving health has been proposed and a new class of food, so called functional food, has come into being. This term is used to indicate a food that contains some health-promoting components and not only traditional nutrients. From this point of view we could argue that many nutritional products belong to the family of functional food replete with bioactive peptides, antioxidants, probiotic bacteria, highly absorbable calcium, conjugated linoleic acid and other biologically active components. Knowledge gained from comparing diet/gene interactions in different populations may provide information needed to address the larger problem of global malnutrition and disease. .

scholarly journals An enhanced technology of pear compote production through direct blanching with sugar syrup in glass jars and a device for its implementation

2020 ◽  
Vol 161 ◽  
pp. 01049
Author(s):  
Magomed Akhmetov ◽  
Amiiat Demirova ◽  
Zaurbek Abdulkhalikov ◽  
Tatiana Daudova ◽  
Leila Daudova
Keyword(s):  
Comprehensive Evaluation ◽  
Experimental Studies ◽  
Point Of View ◽  
Biologically Active ◽  
Heat Transfer Fluid ◽  
Active Components ◽  
Treatment Regimes ◽  
Sugar Syrup ◽  
Heat Treatment Regimes ◽  
Technical Solutions

In this article we review and propose new technical solutions to improve the production technology of pear compote with the use of a new method of advanced preparation of fruits through blanching them with sugar syrup in glass jars and accelerated pasteurization modes. The effectiveness of the use of blanching fruits in sugar syrup directly in jars after packing and before filling with syrup, as opposed to blanching them in various technological liquids, is scientifically substantiated. To implement this method, a device for heating fruits in jars in heat transfer fluid has been developed and used. The use of blanching fruit in sugar syrup in jars and accelerated heat treatment regimes intensifies the thermal processing and, as a result, reduces the duration of pasteurization regimes and improves the product quality from the point of view of biologically active components contents. It was revealed that blanching the fruit in jars with 5% sugar syrup at a temperature of 95 °C followed by a syrup with a temperature of 98 °C provides the initial temperature of the product in a jar of 75–76 °C, while according to traditional technology the temperature of the product before sealing is within 45–48 °C. Based on the experimental studies, new modes of pasteurization of pear compote have been developed, taking into account the increased temperature of the product in the jars before sealing. Comprehensive evaluation of the results of the studies allows us to conclude that the implementation of the proposed technical solutions in the production of pear compote, as ensuring the safety of the finished product and improving its quality, is effective.

scholarly journals Potential utilisation of vegetables and mushrooms as components of functional food

2013 ◽  
Vol 25 (1) ◽  
pp. 79-88 ◽  
Author(s):  
Krzysztof Sobieralski ◽  
Marek Siwulski ◽  
Iwona Sas-Golak
Keyword(s):  
Functional Food ◽  
Well Being ◽  
Health Improvement ◽  
Fruiting Bodies ◽  
Active Components ◽  
Carcinogenic Effect ◽  
Health Promoting ◽  
Food Market ◽  
Specific Proteins ◽  
Important Position

ABSTRACT The importance of functional products on the world food market is increasing systematically. This has resulted from enhanced consumer awareness that health improvement may be attained through appropriate nutrition. Functional products are targeted to different groups of consumers who have increased nutrient requirements or are designed to improve specific functions of the organism. The market for functional food is also developing in Poland, but its growth rate is much slower than in other European countries. Moreover, knowledge on issues concerning functional food among Polish consumers is also low. Vegetables and mushrooms occupy an important position among functional food products due to their contents of many bioactive components that have a beneficial effect on human health and sense of well being. Vegetables in an everyday diet are natural sources of dietary fibre, vitamins, minerals, anthocyanin, carotenoids and substances with an anti-carcinogenic effect. The fruiting bodies of both cultivated and wild-growing mushrooms contain several active substances, including polysaccharides, triterpenoids, specific proteins and phenolic compounds. Their positive effect for humans results from the interaction of different active components contained in their fruiting bodies. Several health-promoting properties of mushrooms have been documented, including anti-cancer, immunostimulatory, antioxidant, antibacterial, antiviral and anti-diabetic effects. Consumers should have knowledge on the potential for health improvement thanks to the inclusion of vegetables and mushrooms in their everyday diets.

scholarly journals Scientific basis of biomarkers and benefits of functional foods for reduction of disease risk: cancer

2002 ◽  
Vol 88 (S2) ◽  
pp. S219-S224 ◽  
Author(s):  
Joseph J. Rafter
Keyword(s):  
Cancer Risk ◽  
Functional Foods ◽  
Dietary Intervention ◽  
Disease Risk ◽  
Indirect Evidence ◽  
Biologically Active ◽  
Active Components ◽  
Vast Number

One of the most promising areas for the development of functional foods lies in modification of the activity of the gastrointestinal tract by use of probiotics, prebiotics and synbiotics. While a myriad of healthful effects have been attributed to the probiotic lactic acid bacteria, perhaps the most controversial remains that of anticancer activity. However, it must be emphasised that, to date, there is no direct experimental evidence for cancer suppression in man as a result of consumption of lactic cultures in fermented or unfermented dairy products, although there is a wealth of indirect evidence, based largely on laboratory studies. Presently, there are a large number of biomarkers available for assessing colon cancer risk in dietary intervention studies, which are validated to varying degrees. These include colonic mucosal markers, faecal water markers and immunological markers. Overwhelming evidence from epidemiological, in vivo, in vitro and clinical trial data indicates that a plant-based diet can reduce the risk of chronic disease, particularly cancer. It is now clear that there are components in a plant-based diet other than traditional nutrients that can reduce cancer risk. More than a dozen classes of these biologically active plant chemicals, now known as ‘phytochemicals’, have been identified. Although the vast number of naturally occurring health-enhancing substances appear to be of plant origin, there are a number of physiologically active components in animal products (such as the probiotics referred to above) that deserve attention for their potential role in cancer prevention.

scholarly journals Development of experimental samples of functional soft drinks and evaluation of organoleptic and physicochemical indicators

2021 ◽  
Vol 16 (6) ◽  
pp. 37-47
Author(s):  
A. A. Skhalyakhov ◽  
K. R. Siyukhov ◽  
Z. T. Tazova ◽  
N. T. Siyukhova
Keyword(s):  
Functional Properties ◽  
Functional Food ◽  
Raw Materials ◽  
Food Products ◽  
Soft Drinks ◽  
Biologically Active ◽  
Active Components ◽  
Food Ingredients ◽  
Plant Raw Materials ◽  
The Republic

Development of innovative activities in the Russian Federation implicates the creation of safe and, at the same time, full-fledged in composition and consumer properties of specialized food products, as one of the main and promising tasks of the food industry. This is due to the need to provide a modern person’s diet with necessary nutrients and prevention of nutritional diseases. In this regard, development of recipes and production of functional food products using biologically active components of non-traditional plant raw materials growing in the Republic of Adygea and conducting scientific research, including the assessment of quality and biological value, are relevant. The aim of the research is to determine organoleptic, physicochemical parameters and functional properties of experimental samples of soft drinks using extracts from compositions of plant raw materials. During the course of performance phytocomposition models of mixtures of adaptogenic and antioxidant action and for the prevention of iodine deficiency have been developed, the optimal extraction option has been selected, laboratory experimental samples of functional soft drinks have been designed, quality indicators and functional properties have been investigated. The results of studying organoleptic indicators prove that the taste in all samples is quite harmonious and pleasant, with characteristic light herbal tones, the color of drinks ranges from light to rich amber, depending on the composition. The average indicator of antioxidant activity fluctuates between 156 to 244 mg/dm3. Functional food ingredients content (potassium, vitamins C, E, flavonoids and iodine trace element) of experimental samples of functional soft drinks comply with GOST R 56543-2015 Functional drinks. General technical conditions [1] are suitable for systematic consumption in order to improve physiological functions in the human body.

scholarly journals In vitro analysis of the effect of ragweed extract against Monilinia laxa

2012 ◽  
pp. 117-120
Author(s):  
Csaba Tamás Tóth ◽  
Panna Márta Miskolczi ◽  
Mária Csubák
Keyword(s):  
Ambrosia Artemisiifolia ◽  
Point Of View ◽  
Biologically Active ◽  
Monilinia Laxa ◽  
Active Components ◽  
The Public ◽  
Vitro Analysis ◽  
Active Substances ◽  
In Vitro Analysis

Nowadays in Hungary nearly 5 million hectares of agricultural area was infected with ragweed (Ambrosia artemisiifolia). According to the public opinion the ragweed is a weed. From agricultural and public health point of view it is exceptionally dangerous plant. As it contains a number of useful active ingredients, based on this the  ragweed is consider a medicinal plant. Our goal was to present that the ragweed contains antifungal active substances as well. In the experiments we used the pre-flowering plants with roots and we extracted the biological active components of dried plant. We tested the biological activity of the extracts against Monilinia laxa in vitro. We related based on our examination that ragweed contains biologically active agents, by which it is hampered the reproduction of the Monilinia laxa.

PRODUCTION OF BLENDED JUICE FROM PUMPKIN, QUINCE, PERSIMMON

2018 ◽  
pp. 59-62
Author(s):  
I. A. Kyazimova ◽  
А. А. Kasumova ◽  
А. А. Nabiev
Keyword(s):  
Phenolic Compounds ◽  
Organic Acids ◽  
New Technology ◽  
Mineral Elements ◽  
Biologically Active ◽  
Active Components ◽  
Aliphatic Acids ◽  
Free Glucose ◽  
Dietary Value ◽  
Quantitative Indicators

Production of plant products, including juices around the world increases continuously. In the fruit and vegetable juices contain a significant amount of monosaccharides (glucose and fructose), organic acids, vitamins, phenolic compounds, mineral substances and other biologically active components that determine the nutritional and dietary value. For the prevention of various diseases associated with impaired metabolic processes, we developed a new technology of preparation of food by blending juice of pumpkin, quince and persimmon. Thus prepared organic blended juice contains a substantial amount of free glucose and fructose, different phenolic compounds, a sufficient amount of organic acids, mineral elements, including iodine and other components that determine its nutritional and biological value. In prepared juices were evaluated the quantitative indicators of β-carotene, vitamin C, glucose and fructose, sucrose, starch, pectin substances. Also in the atomic absorbtion spectrometer Analyst 400 (PerkinElmer, USA) was analyzed content of the organic acids and phenolic compounds. Prepared juices were tested in accordance with 10 point scoring scale. It is established that all juices contain a sufficient amount of the minerals. In pumpkin and quince juices not contain iodine while it presents in sufficient amount in persimmon juice that’s why in the blended juice mineral in addition to mineral elements iodine are contained. In pumpkin and persimmon aliphatic acids are contained in small amount. For this reason during the blending process was used quince juice which is rich in aliphatic acids. The blended juice is light straw color, with delicious flavor, a slight astringent property and a balanced taste.

Analogues of the cholecystokinin octapeptide modified in the central part of the molecule

1991 ◽  
Vol 56 (9) ◽  
pp. 1963-1970 ◽  
Author(s):  
Jan Hlaváček ◽  
Václav Čeřovský ◽  
Jana Pírková ◽  
Pavel Majer ◽  
Lenka Maletínská ◽  
...  
Keyword(s):  
Amino Acid ◽  
Biological Activities ◽  
Point Of View ◽  
Biologically Active ◽  
Side Chain ◽  
Amino Acid Residues ◽  
Cholecystokinin Octapeptide ◽  
Biological Tests ◽  
Biological Potency ◽  
Biologically Active Conformation

In a series of analogues of the cholecystokinin octapeptide (CCK-8) the amino acid residues were gradually modified by substituting Gly by Pro in position 4, Trp by His in position 5, Met by Cle in position 6, or the Gly residue was inserted between Tyr and Met in positions 2 and 3 of the peptide chain, and in the case of the cholecystokinin heptapeptide (CCK-7) the Met residues were substituted by Nle or Aib. These peptides were investigated from the point of view of their biological potency in the peripheral and central region. From the results of the biological tests it follows that the modifications carried out in these analogues and in their Nα-Boc derivatives mean a suppression of the investigated biological activities by 2-3 orders of magnitude (at a maximum dose of the tested substance of 2 . 10-2 mg per animal).This means that a disturbance of the assumed biologically active conformation of CCK-8, connected with a considerable decrease of the biological potency of the molecule, takes place not only after introduction of the side chain into its centre (substitution of Gly4), but also after the modification of the side chains of the amino acids or by extension of the backbone in further positions around this central amino acid.

scholarly journals Functionalized Materials as a Versatile Platform for Enzyme Immobilization in Wastewater Treatment

2021 ◽  
Author(s):  
Agnieszka Kołodziejczak-Radzimska ◽  
Long D. Nghiem ◽  
Teofil Jesionowski
Keyword(s):  
Wastewater Treatment ◽  
Enzyme Immobilization ◽  
Organic Dyes ◽  
Scientific Progress ◽  
Immobilized Enzymes ◽  
Chemical Oxidation ◽  
Biologically Active ◽  
Water Pollutants ◽  
Untreated Wastewater ◽  
Functionalized Materials

Abstract Purpose of Review Untreated wastewater discharge can significantly and negatively impact the state of the environment. Rapid industrialization and economic development have directly contributed to land and water pollution resulting from the application of many chemicals such as organic dyes, pharmaceuticals, and industrial reagents. The removal of these chemicals before effluent discharge is crucial for environmental protection. This review aims to explore the importance of functionalized materials in the preparation of biocatalytic systems and consider their application in eliminating water pollutants. Recent Findings Wastewater treatment methods can be classified into three groups: (i) chemical (e.g., chemical oxidation and ozonation), (ii) physical (e.g., membrane separation and ion exchange), and (iii) biological processes. Biological treatment is the most widely used method due to its cost-effectiveness and eco-friendliness. In particular, the use of immobilized enzymes has recently become more attractive as a result of scientific progress in advanced material synthesis. The selection of an appropriate support plays an important role in the preparation of such biologically active systems. Recent studies have demonstrated the use of various materials for enzyme immobilization in the purification of water. Summary This review identifies and discusses different biocatalytic systems used in the enzymatic degradation of various water pollutants. Materials functionalized by specific groups can serve as good support matrices for enzyme immobilization, providing chemical and thermal stability to support catalytic reactions. Enzymatic biocatalysis converts the pollutants into simpler products, which are usually less toxic than their parents. Due to immobilization, the enzyme can be used over multiple cycles to reduce the cost of wastewater treatment. Future studies in this field should focus on developing new platforms for enzyme immobilization in order to improve degradation efficiency.

Where is semiotic-cultural constructivism in psychology heading? Contemporary reflections on the trajectory of an approach to cultural psychology

2021 ◽  
pp. 1354067X2110173
Author(s):  
Danilo Silva Guimarães
Keyword(s):  
Knowledge Construction ◽  
Cultural Psychology ◽  
Scientific Progress ◽  
Human Action ◽  
Point Of View ◽  
Cultural Experience ◽  
Ethical Implications ◽  
Psychological Knowledge ◽  
The Relationship

This article aims to discuss the relationship between personal cultural experience and knowledge construction in psychology, from the perspective of the Semiotic-Cultural Constructivism. The thoughts here presented are, at the same time, from within psychology and about psychology. The researcher is culturally situated and science is a field of production of cultural works that aims to create perspectives of knowledge about the world. Researchers can and must create some detachment from their field of study to be able to understand the course of their own knowledge constructions. This detachment is achieved through a historical–philosophical view on the theoretical–methodological propositions of their field of research. As a case study, we selected for analysis the field’s pioneer productions, from the years 1982 to 2004. The material showed that the rationality that characterizes scientific research is directed, in this field, to creating semiotic resources for further developing reflexivity in psychology, as a recursive and open-ended process. The theoretical–methodological work of the researcher concerns its own personal cultural experience and the tradition of the already constructed knowledge, selected to a dialogue about the ethical implications of human action. Therefore, advances in psychological knowledge construction cannot be addressed from an external, allegedly neutral point of view, focused on the efficacy of the instruments resulting from the said “scientific progress.”

scholarly journals Hepatoprotective Effect of Mixture of Dipropyl Polysulfides in Concanavalin A-Induced Hepatitis

Nutrients ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 1022
Author(s):  
Dragana Arsenijevic ◽  
Bojana Stojanovic ◽  
Jelena Milovanovic ◽  
Aleksandar Arsenijevic ◽  
Milos Simic ◽  
...  
Keyword(s):  
Concanavalin A ◽  
Messenger Rna ◽  
T Regulatory Cells ◽  
Mononuclear Cells ◽  
Biological Activities ◽  
Biologically Active ◽  
Organosulfur Compounds ◽  
Liver Inflammation ◽  
Regulatory Cells ◽  
Active Components

The main biologically active components of plants belonging to the genus Allium, responsible for their biological activities, including anti-inflammatory, antioxidant and immunomodulatory, are organosulfur compounds. The aim of this study was to synthetize the mixture of dipropyl polysulfides (DPPS) and to test their biological activity in acute hepatitis. C57BL/6 mice were administered orally with DPPS 6 h before intravenous injection of Concanavalin A (ConA). Liver inflammation, necrosis and hepatocytes apoptosis were determined by histological analyses. Cytokines in liver tissue were determined by ELISA, expression of adhesive molecules and enzymes by RT PCR, while liver mononuclear cells were analyzed by flow cytometry. DPPS pretreatment significantly attenuated liver inflammation and injury, as evidenced by biochemical and histopathological observations. In DPPS-pretreated mice, messenger RNA levels of adhesion molecules and NADPH oxidase complex were significantly reduced, while the expression of SOD enzymes was enhanced. DPPS pretreatment decreased protein level of inflammatory cytokines and increased percentage of T regulatory cells in the livers of ConA mice. DPPS showed hepatoprotective effects in ConA-induced hepatitis, characterized by attenuation of inflammation and affection of Th17/Treg balance in favor of T regulatory cells and implicating potential therapeutic usage of DPPS mixture in inflammatory liver diseases.

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