scholarly journals Effect of Heat-Treated Garlic (Allium sativum L.) on Growth Parameters, Plasma Lipid Profile and Histological Changes in the Ileum of Atherogenic Rats

Nutrients ◽  
2022 ◽  
Vol 14 (2) ◽  
pp. 336
Author(s):  
Katarzyna Najman ◽  
Anna Sadowska ◽  
Krzysztof Buczak ◽  
Hanna Leontowicz ◽  
Maria Leontowicz
Keyword(s):  
Heat Treatment ◽  
Cardiovascular Diseases ◽  
Microwave Heating ◽  
Allium Sativum ◽  
Growth Parameters ◽  
Plasma Lipid ◽  
Atherogenic Diet ◽  
Plasma Lipid Profile ◽  
Heat Treated ◽  
Pan Frying

Dietary supplementation with raw garlic has a preventive and healing effect in cardiovascular diseases, but it could also damage the intestinal mucosa, resulting in impairment of nutrient absorption. Garlic processing, including heat treatment, changes the content and biological activity of garlic, so it is crucial to find food-processing methods that will preserve the health-promoting properties of garlic while minimizing its negative impact on the digestive system. Therefore, in this study, the effect of garlic (Allium sativum L.) on growth parameters, plasma lipid profile, and morphological parameters in the ileum of Wistar rats subjected to various types of heat treatment (90 s blanching garlic, 10 min boiling in water, 10 min pan frying without fat, microwave heating fresh garlic, 90 s blanching and microwave heating garlic, 10 min boiling in water and microwave heating garlic, and 10 min pan frying without fat and microwave heating garlic) was determined in an atherogenic diet (containing 1% addition of cholesterol). In the conducted research, it was found that the diet supplemented with heat-treated garlic used in the atherogenic diet improved the consumption and growth parameters of rats, depending on the type and time of its use. The highest consumption was recorded in atherogenic groups supplemented with garlic subjected to a longer (10 min) heat treatment and was then heated in a microwave oven. Garlic subjected to the shortest heat treatment proved to be most effective, and a significant improvement in the lipid profiles of rats’ plasma with atherogenic was observed. Extending the time of heat treatment of garlic and, additionally, its microwaving significantly weakened the action of garlic in the body, but still retained its hypolipidemic effect. The greatest influence on the structural changes in the mucosa of the rats’ iliac intestine, manifested by degeneration of the mucosa, shortening the length of the intestinal villi, damage to the brush border, and thus impairment of the intestinal absorption, was exerted by supplementing the atherogenic diet with garlic subjected to short-term heat treatment. Among the processes used, blanching was the least favorable, and the long-lasting thermal processes (cooking, frying for 10 min) had a positive effect on the mucosa of the rats’ intestines. The results obtained in this study confirm that the selection of an appropriate method of thermal processing of garlic may allow for the maintenance of preventive and therapeutic efficacy of garlic in cardiovascular diseases, while ensuring the safety of its long-term use in the context of degenerative changes in the gastrointestinal tract.

scholarly journals The Influence of Plants from the Alliaceae Family on Morphological Parameters of the Intestine in Atherogenic Rats

Nutrients ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 3876
Author(s):  
Katarzyna Najman ◽  
Hanna Leontowicz ◽  
Maria Leontowicz
Keyword(s):  
Digestive Tract ◽  
Growth Parameters ◽  
Dietary Cholesterol ◽  
Plasma Lipid ◽  
Atherogenic Diet ◽  
The Body ◽  
Morphological Parameters ◽  
Freeze Dried ◽  
Dried Vegetables

Bulbs from the Alliaceae family have been well-known and valued spices for thousands of years, not only for their unique flavor and aroma features, but also for their high nutritional and health-promoting values. Long-term or excessive consumption of these vegetables, especially raw garlic, can have side effects in the body (including in the digestive tract), causing a number of pathological changes in the intestinal wall; these changes lead, in turn, to its damage, dysfunction, and disorder development. Therefore, the aim of this study was to investigate the effect of the addition of freeze-dried vegetables from the Alliaceae family, i.e., garlic (Allium sativum L.), white onion, and red onion (Allium cepa L.) on the morphometric parameters (intestinal villi length, crypt depth, thickness of tunica mucosa, and the thickness of tunica muscle) of the jejunum of rats fed a semi-synthetic atherogenic diet (1% dietary cholesterol). In freeze-dried vegetables administered to rats, the contents of selected bioactive ingredients and their antioxidant potentials were determined. The effect of the onion vegetable supplements on growth parameters, serum lipid profile, plasma antioxidant potential, and the intestinal morphological parameters of rats loaded with cholesterol was determined. In an animal experiment, 30 male Wistar rats were divided into 5 diet groups, diet consumption and FER were studied. Supplementation of the atherogenic diet with vegetables improved the blood plasma lipid profiles and atherogenic indices, in a manner that was dependent on the type of supplementation used, with the best hypolipidemic and anti-atherosclerotic effects found in garlic use. The atherogenic diet, as well as the supplementation of this diet with the tested vegetables from the Alliaceae family, influenced the histological changes in the epithelium of the jejunum of rats. The damage to the intestinal mucosa was the greatest in animals fed an atherogenic diet supplemented with garlic. Bearing in mind that the desired beneficial therapeutic or prophylactic effects of onion vegetables (in particular garlic) in the course of various metabolic ailments (including atherosclerosis) are achieved during long-term supplementation, it is important to remember their possible cytotoxic effects (e.g., on the digestive tract) in order to achieve real benefits related to the supplementation with vegetables from the Alliaceae family.

scholarly journals Protein-Rich Flours from Quinoa and Buckwheat Favourably Affect the Growth Parameters, Intestinal Microbial Activity and Plasma Lipid Profile of Rats

Nutrients ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2781 ◽  
Author(s):  
Bartosz Fotschki ◽  
Jerzy Juśkiewicz ◽  
Adam Jurgoński ◽  
Ryszard Amarowicz ◽  
Paulina Opyd ◽  
...  
Keyword(s):  
Lipid Profile ◽  
Microbial Activity ◽  
Inflammatory Markers ◽  
Nutritive Value ◽  
Growth Parameters ◽  
Body Weight Gain ◽  
Plasma Lipid ◽  
Plasma Lipid Profile ◽  
Blood Lipid Profile ◽  
Protein Rich

In recent years, dietary products with quinoa and buckwheat have attracted attention mostly due to the high nutritive value of their protein fraction. However, their dietary effect on intestinal microbiota activity and related systemic responses are still poorly understood. Therefore, a 2 week study of twenty-eight growing male Wistar rats was conducted to investigate the effects of quinoa (QU) and buckwheat (BK) protein-rich flours on the growth parameters, intestinal microbial activity, plasma lipid profile, and inflammatory markers. The biological value of protein and body weight gain were considerably increased in the QU and BK groups compared with those in the soy protein isolate group. Moreover, both flours increased the microbial activity of α-glucosidase, β-glucosidase, and α-galactosidase and the concentration of short-chain fatty acids in the caecum. The studied flours favourably reduced the plasma total cholesterol and LDL cholesterol. In rats fed a diet with QU, elevated levels of plasma interleukin 6 and alanine transaminase were observed. The effect of QU on inflammatory markers may be related to the increased expression of aryl hydrocarbon receptor in the liver and to the decreased level of plasma albumin. In conclusion, quinoa and buckwheat protein-rich flours are valuable sources of proteins that favourably affect growth parameters, gut metabolism, and blood lipid profile in rats; however, only the buckwheat flour has no effect on inflammatory processes.

Effect of a Complex Heat Treatment on the Structure of 300M Steel

1981 ◽  
Vol 39 ◽  
pp. 312-313
Author(s):  
R. Padmanabhan ◽  
W. E. Wood
Keyword(s):  
Heat Treatment ◽  
Metal Carbides ◽  
Austenite Grain Size ◽  
300M Steel ◽  
Heat Treated ◽  
Strain Fracture ◽  
Prior Austenite Grain Size ◽  
Short Time ◽  
Final Tempering ◽  
Similar Yield

Intermediate high temperature tempering prior to subsequent reaustenitization has been shown to double the plane strain fracture toughness as compared to conventionally heat treated UHSLA steels, at similar yield strength levels. The precipitation (during tempering) of metal carbides and their subsequent partial redissolution and refinement (during reaustenitization), in addition to the reduction in the prior austenite grain size during the cycling operation have all been suggested to contribute to the observed improvement in the mechanical properties. In this investigation, 300M steel was initially austenitized at 1143°K and then subjected to intermediate tempering at 923°K for 1 hr. before reaustenitizing at 1123°K for a short time and final tempering at 583°K. The changes in the microstructure responsible for the improvement in the properties have been studied and compared with conventionally heat treated steel. Fig. 1 shows interlath films of retained austenite produced during conventionally heat treatment.

“In vitro” and in Animal Model Studies on a Double Virus- Inactivated Factor VIII Concentrate

1995 ◽  
Vol 74 (03) ◽  
pp. 868-873 ◽  
Author(s):  
Silvana Arrighi ◽  
Roberta Rossi ◽  
Maria Giuseppina Borri ◽  
Vladimir Lesnikov ◽  
Marina Lesnikov ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Animal Model ◽  
Factor Viii ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Virus Inactivation ◽  
Enveloped Viruses ◽  
Model Studies ◽  
Heat Treated

SummaryTo improve the safety of plasma derived factor VIII (FVIII) concentrate, we introduced a final super heat treatment (100° C for 30 min) as additional virus inactivation step applied to a lyophilized, highly purified FVIII concentrate (100 IU/mg of proteins) already virus inactivated using the solvent/detergent (SID) method during the manufacturing process.The efficiency of the super heat treatment was demonstrated in inactivating two non-lipid enveloped viruses (Hepatitis A virus and Poliovirus 1). The loss of FVIII procoagulant activity during the super heat treatment was of about 15%, estimated both by clotting and chromogenic assays. No substantial changes were observed in physical, biochemical and immunological characteristics of the heat treated FVIII concentrate in comparison with those of the FVIII before heat treatment.

Vanadium Additions to a High-Cr White Iron and its Effects on the Abrasive Wear Behavior.

MRS Advances ◽  
2020 ◽  
Vol 5 (59-60) ◽  
pp. 3077-3089
Author(s):  
Alexeis Sánchez ◽  
Arnoldo Bedolla-Jacuinde ◽  
Francisco V. Guerra ◽  
I. Mejía
Keyword(s):  
Heat Treatment ◽  
Abrasive Wear ◽  
Volume Fraction ◽  
Wear Behavior ◽  
Wear Behaviour ◽  
White Iron ◽  
Heat Treated ◽  
Bulk Hardness ◽  
Abrasive Wear Behavior ◽  
Vanadium Carbides

AbstractFrom the present study, vanadium additions up to 6.4% were added to a 14%Cr-3%C white iron, and the effect on the microstructure, hardness and abrasive wear were analysed. The experimental irons were melted in an open induction furnace and cast into sand moulds to obtain bars of 18, 25, and 37 mm thickness. The alloys were characterized by optical and electronic microscopy, and X-ray diffraction. Bulk hardness was measured in the as-cast conditions and after a destabilization heat treatment at 900°C for 45 min. Abrasive wear resistance tests were undertaken for the different irons according to the ASTM G65 standard in both as-cast and heat-treated conditions under a load of 60 N for 1500 m. The results show that, vanadium additions caused a decrease in the carbon content in the alloy and that some carbon is also consumed by forming primary vanadium carbides; thus, decreasing the eutectic M7C3 carbide volume fraction (CVF) from 30% for the base iron to 20% for the iron with 6.4%V;but overall CVF content (M7C3 + VC) is constant at 30%. Wear behaviour was better for the heat-treated alloys and mainly for the 6.4%V iron. Such a behaviour is discussed in terms of the CVF, the amount of vanadium carbides, the amount of martensite/austenite in matrix and the amount of secondary carbides precipitated during the destabilization heat treatment.

Heat Treatment Influence on the Corrosion Resistance of a Cu-Al-Fe-Mn Bronze

2018 ◽  
Vol 69 (5) ◽  
pp. 1055-1059 ◽  
Author(s):  
Mariana Ciurdas ◽  
Ioana Arina Gherghescu ◽  
Sorin Ciuca ◽  
Alina Daniela Necsulescu ◽  
Cosmin Cotrut ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Corrosion Resistance ◽  
Structural Changes ◽  
Heating Temperature ◽  
Galvanic Corrosion ◽  
Cooling Water ◽  
Open Circuit ◽  
Water Quenching ◽  
Heat Treated ◽  
Different Temperatures

Aluminium bronzes are exhibiting good corrosion resistance in saline environments combined with high mechanical properties. Their corrosion resistance is obviously confered by the alloy chemical composition, but it can also be improved by heat treatment structural changes. In the present paper, five Cu-Al-Fe-Mn bronze samples were subjected to annealing heat treatments with furnace cooling, water quenching and water quenching followed by tempering at three different temperatures: 200, 400 and 550�C. The heating temperature on annealing and quenching was 900�C. The structure of the heat treated samples was studied by optical and scanning electron microscopy. Subsequently, the five samples were submitted to corrosion tests. The best resistance to galvanic corrosion was showed by the quenched sample, but it can be said that all samples are characterized by close values of open-circuit potentials and corrosion potentials. Concerning the susceptibility to other types of corrosion (selective leaching, pitting, crevice corrosion), the best corrosion resistant structure consists of a solid solution, g2 and k compounds, corresponding to the quenched and 550�C tempered sample.

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