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

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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Salt taste after bariatric surgery and weight loss in obese persons

PeerJ ◽

10.7717/peerj.2086 ◽

2016 ◽

Vol 4 ◽

pp. e2086 ◽

Cited By ~ 4

Author(s):

Cem Ekmekcioglu ◽

Julia Maedge ◽

Linda Lam ◽

Gerhard Blasche ◽

Soheila Shakeri-Leidenmühler ◽

...

Keyword(s):

Bariatric Surgery ◽

Weight Loss ◽

Sodium Chloride ◽

Salt Content ◽

Detection Threshold ◽

Obese Patients ◽

Detection Thresholds ◽

Salt Taste ◽

Salty Taste ◽

Before And After

Background.Little is known about the perception of salty taste in obese patients, especially after bariatric surgery. Therefore, the aim of this study was to analyse possible differences in salt detection thresholds and preferences for foods differing in salt content in obese persons before and after bariatric surgery with weight loss compared to non-obese individuals.Methods.Sodium chloride detection thresholds and liking for cream soups with different salt concentrations were studied with established tests. Moreover, a brief salt food questionnaire was assessed to identify the usage and awareness of salt in food.Results.The results showed similar mean sodium chloride detection thresholds between non-obese and obese participants. After bariatric surgery a non-significant increase in the salt detection threshold was observed in the obese patients (mean ± SD: 0.44 ± 0.24 g NaCl/L before OP vs. 0.64 ± 0.47 g NaCl/L after OP,p= 0.069). Cream soup liking between controls and obese patients were not significantly different. However, significant sex specific differences were detected with the tested women not liking the soups (p< 0.001). Results from the food questionnaire were similar between the groups.Conclusion.No differences between non-obese persons and obese patients were regarding. However, due to highly significant differences in soup liking, sex should be taken into consideration when conducting similar sensory studies.

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

African Journal of Food, Agriculture, Nutrition and Development ◽

10.18697/ajfand.48.9445 ◽

2011 ◽

Vol 11 (48) ◽

pp. 5600-5613

Author(s):

BT Fasunwon ◽

◽

A. D Banjo ◽

T. A Jemine ◽

◽

...

Keyword(s):

Weight Loss ◽

Mortality Rate ◽

Proximate Analysis ◽

Nutritional Composition ◽

Edible Insects ◽

Dermestes Maculatus ◽

Highest Weight ◽

Before And After ◽

Nutritional Qualities ◽

Salt And Pepper

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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Untersuchungen zur Quantifizierung der Änderung der Skelettmuskeldurchblutung nach Gefäßrevaskularisationen mit einem 99mTechnetiummarkierten Tracer

Nuklearmedizin ◽

10.1055/s-0038-1629534 ◽

1990 ◽

Vol 29 (05) ◽

pp. 215-220 ◽

Cited By ~ 1

Author(s):

R. Benning ◽

K. Nagel ◽

M. Jugenheimer ◽

S. Fischer ◽

S. Worthmann ◽

...

Keyword(s):

Transluminal Angioplasty ◽

Lower Limbs ◽

Surgical Patients ◽

Treadmill Test ◽

Negative Results ◽

Clinical Observations ◽

Before And After ◽

Comparative Results ◽

First Time ◽

Percutaneous Transluminal

A new 99mTc-labelled tracer (99mTc-Sestanriibi) was used for the first time to demonstrate the perfusion of the skeletal muscle. In 16 patients with obstructive atherosclerosis of the lower limbs the change of perfusion of thigh and lower leg was studied with SPECT before and after vascular surgery (n = 11) or percutaneous transluminal angioplasty (n = 5). Comparative results of scintigraphic measurements and clinical observations (ancle-arm pressure, treadmill test) in 10 surgical patients (14 operated legs) showed correct positive or negative results in 86% (12/14).

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Trombodynamics Method in the Assessment of Coagulation Parameters in Psychopharmacotherapy of Endogenous Mental Disorders

Psychiatry ◽

10.30629/2618-6667-2020-18-4-16-25 ◽

2020 ◽

Vol 18 (4) ◽

pp. 16-25

Author(s):

N. S. Karpova ◽

O. S. Brusov ◽

I. V. Oleichik ◽

M. I. Faktor ◽

N. S. Levchenko ◽

...

Keyword(s):

Mental Disorders ◽

Response To Therapy ◽

Procoagulant Activity ◽

Coagulation Activity ◽

Continuous Type ◽

Chronic Neuroinflammation ◽

Psychopharmacological Treatment ◽

Before And After ◽

First Time ◽

Schizotypal Disorder

Background: currently, it has been proven that the pathogenesis of endogenous mental disorders is associated with the process of neuroinflammation in the brain of patients. It is also known that chronic neuroinflammation, accompanied by a violation the permeability of the blood-brain barrier. It is accompanied by the activation of platelets that generate procoagulant microparticles, which leads to a disturbance of the hemostasis system, causing an increase in blood clotting in patients. Objective: to investigate the dynamics of procoagulant activity of blood in patients with endogenous mental disorders before and after psychopharmacotherapy.Patients and methods: the study included 185 patients aged 16 to 64 years with the following mental disorders: schizophrenia with attack-like/attack-progressive/continuous type of course (F20.00–2), affective disease (F31.1–5; F32.0–3; F33.0–3), schizotypal disorder with affective fluctuations (F21.3–4). The thrombodynamic test (TD) was performed on T-2 Trombodynamis device according to the manufacturer’s instructions (Hemacore LLC, Moscow, Russia). All patients received standard pharmacotherapy according to their condition.Results: a significant decrease of procoagulant activity of spontaneous clots in the patients’ blood after psychopharmacological treatment is observed. Our data on the positive dynamics of changes in the values of TD test’s indicators in most of the examined patients suggest that a decrease in the coagulation activity of the patients’ blood as a result of treatment may be associated with the anti- inflammatory effect of antipsychotics and antidepressants.Conclusion: for the first time, it was shown that there is a positive dynamic in changing the values of the main parameters of the TD test in most patients with endogenous mental diseases. The results of TD tests can be the basis for monitoring the response to therapy.

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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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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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Chitosan Films Obtained from Brachystola magna (Girard) and Its Evaluation on Quality Attributes in Sausages during Storage

Molecules ◽

10.3390/molecules26061782 ◽

2021 ◽

Vol 26 (6) ◽

pp. 1782

Author(s):

Juan Manuel Tirado-Gallegos ◽

Paul Baruk Zamudio-Flores ◽

Miguel Espino-Díaz ◽

René Salgado-Delgado ◽

Gilber Vela-Gutiérrez ◽

...

Keyword(s):

Weight Loss ◽

Lipid Oxidation ◽

Meat Products ◽

Water Vapor Permeability ◽

Good Alternative ◽

Quality Attributes ◽

Vapor Permeability ◽

Biodegradable Films ◽

Molecular Weights ◽

Chitosan Films

High molecular weight chitosan (≈322 kDa) was obtained from chitin isolated from Brachystola magna (Girard) to produced biodegradable films. Their physicochemical, mechanical and water vapor permeability (WVP) properties were compared against commercial chitosan films with different molecular weights. Brachystola magna chitosan films (CFBM) exhibited similar physicochemical and mechanical characteristics to those of commercial chitosans. The CFBM films presented lower WVP values (10.01 × 10−11 g/m s Pa) than commercial chitosans films (from 16.06 × 10−11 to 64.30 × 10−11 g/m s Pa). Frankfurt-type sausages were covered with chitosan films and stored in refrigerated conditions (4 °C). Their quality attributes (color, weight loss, pH, moisture, texture and lipid oxidation) were evaluated at 0, 5, 10, 15 and 20 days. Sausages covered with CFMB films presented the lowest weight loss (from 1.24 to 2.38%). A higher increase in hardness (from 22.32 to 30.63 N) was observed in sausages covered with CFMB films. Compared with other films and the control (uncovered sausages), CFMB films delay pH reduction. Moreover, this film presents the lower lipid oxidation level (0.10 malonaldehyde mg/sample kg). Thus, chitosan of B. magna could be a good alternative as packaging material for meat products with high-fat content.

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