Isoflavone, a group of phytoestrogen, reduces postmenopausal symptoms and the risk of osteoporosis of women. Glycosidic forms of isoflavones are presented in non-fermented soyfoods such as tofu and they are less bioav...Isoflavone, a group of phytoestrogen, reduces postmenopausal symptoms and the risk of osteoporosis of women. Glycosidic forms of isoflavones are presented in non-fermented soyfoods such as tofu and they are less bioavailable than the aglycone isoflavones. Aglycone forms of isoflavones or more bioavailable forms can be increased by acid hydrolysis during tofu processing. The present study investigated the possibility of increasing the aglycone forms of isoflavones by acid hydrolysis. We used five types of tofu in this study: soybean tofu with hydrolysis, soybean meal tofu with hydrolysis, soybean tofu in general process, soybean meal tofu in general process, and commercial tofu. Defatted soybean meal was used as the major ingredient in the tofu which was made by using the new method—acid hydrolysis. To identify the isoflavone quantities in all five types of tofu, high performance liquid chromatography with diode array detection (HPLC-DAD) analysis was employed. The genistein ratio between hydrolyzed tofu and standard tofu was 1:1-8, and the daidzein ratio between hydrolyzed tofu and standard tofu was 1:6-12. The five types of tofu were analyzed for the crude protein and micronutrients such as calcium (Ca), magnesium (Mg), potassium (K), iron (Fe), zinc (Zn), and selenium (Se) by the modified Kjeldahl method and inductively coupled plasma emission spectroscopy (ICP-ES), respectively. The mean crude protein concentration of hydrolyzed tofu from soybean meal was 40.8%. In addition, especially the hydrolyzed soybean meal tofu showed the higher concentration of Ca (27,307 mg/kg) and K (25,553 mg/kg). By and large, soybean meal tofu with acid hydrolysis is a rich source of isoflavone aglycone compared with other types of tofu.展开更多
There is currently a dearth of information pertaining to socio-demographic factors and eating practices in a multicultural country like Mauritius. This study was therefore undertaken to probe the different eating prac...There is currently a dearth of information pertaining to socio-demographic factors and eating practices in a multicultural country like Mauritius. This study was therefore undertaken to probe the different eating practices among an adult sample population in Mauritius in an endeavor to establish significant relationships, if any, with common socio-demographic and socio-economic factors. A self-designed questionnaire, (randomly distributed to n = 387 adults), pertaining to socio-demographic variables, vegetarianism, breakfast patterns, eating out of home meals (OHMs), food frequency questions and dieting practices were asked. Males (21 - 40 yrs) had a significantly (p 0.05) to adherence to the recommendations for the consumption of fish. The socio-demographic factors most influential towards eating practices were gender, age and socio-economic status represented by education and occupation. In conclusion, relationships recorded in the present study were comparable to Western eating practices and the availability of certain foods has compelled Mauritians to develop its own and unique eating patterns which can be of relevance in providing accurate health targets for future nutrition interventions in Mauritius.展开更多
A drug dubbed an'imaginary meal in a pill'is being developed by scientists. The pill tricks the body into thinking it has consumed a large amount of calories-as if you have just eaten a substantial meal. The d...A drug dubbed an'imaginary meal in a pill'is being developed by scientists. The pill tricks the body into thinking it has consumed a large amount of calories-as if you have just eaten a substantial meal. The dieter’s dream,it would allow them to continue to enjoy fatty foods without putting on weight. The drug,which tricks the body into believing it has eaten, also cuts cholesterol and keeps blood sugar levels under control.展开更多
The effects of pre-processing steps (washing, blanching and cooking) and combination preservation of irradiation (10 kGy) and nitrite (0, 50, 100, 150 and 200 mg·kg–1) on the survival of Clostridium sporogenes s...The effects of pre-processing steps (washing, blanching and cooking) and combination preservation of irradiation (10 kGy) and nitrite (0, 50, 100, 150 and 200 mg·kg–1) on the survival of Clostridium sporogenes spores in a ready-to-eat (RTE) spinach relish and sorghum porridge meal were investigated. Chlorine wash (250 mg–1) reduced the C. sporogenes counts in spinach by 1.6 log cycles. Blanching following the chlorine wash caused no significant decrease in the spore counts in spinach. On the other hand, cooking significantly reduced the counts in the porridge by about 1.7 log cycles. In both components of the meal, there was a significant decrease in the Clostridia counts with increased sodium nitrite levels. However, the counts increased in the sorghum porridge component after 12 d of storage at 10℃. Cooking alone significantly reduced the final nitrite levels in both components of the meal. In both components of the meal, nitrite in combination with irradiation reduced the C. sporogenes counts to less than 10 cfu/g. A safe RTE spinach relish and sorghum porridge meal could be expected when a pre-processing, followed by a combination treatment of at least 50 mg·kg–1 sodium nitrite and a target dose of 10 kGy is applied.展开更多
The purpose of this study was to analyze the effects of lifestyle on sleep quality in young Japanese adults. A cross-sectional study was conducted on the web. We analyzed 637 eligible subjects (316 men and 321 women) ...The purpose of this study was to analyze the effects of lifestyle on sleep quality in young Japanese adults. A cross-sectional study was conducted on the web. We analyzed 637 eligible subjects (316 men and 321 women) aged 20 - 29 years. Information on diet and individual lifestyle characteristics, including sleep quality, which was assessed using the Pittsburgh Sleep Quality Index Japanese version (PSQI-J). Results were obtained by participants completing an online questionnaire. The participants were divided into two groups based on whether they were students (“student group”) or not (“not student group”). The participants with a PSQI-J global score of 6 or higher were evaluated as low-sleep-quality. Logistic regression analyses were performed to evaluate associations of lifestyle habits with low-sleep-quality. Logistic regression analyses were applied for “student group” and “not student group”. The results showed that days of eating out at dinner (OR: 1.11, CI: 1.00 - 1.22) and skipping dinner (OR: 1.21, CI: 1.05 - 1.42) were significant and independent predictors for low-sleep-quality among the “not student group”. There were no significant and independent predictors for low-sleep-quality among “student group”. Our results suggested that excessive intake by eating out and deficient intake by skipping dinner might lead to a high PSQI-J score. It is necessary for young people to receive education on the importance of cooking their own meals for traditional and daytime eating. The implication of this study lies in the fact that we have analyzed the effects of lifestyle habits on quality of sleep.展开更多
To establish the highest irradiation dose, which was still organoleptically acceptable for producing ready-to-eat (RTE) sorghum porridge and spinach mor?go meal if irradiation could be used as a preservation method. S...To establish the highest irradiation dose, which was still organoleptically acceptable for producing ready-to-eat (RTE) sorghum porridge and spinach mor?go meal if irradiation could be used as a preservation method. Study design: In order to produce a safe RTE meal made of these two meal components, a consumer sensory acceptability test was done on the meal irradiated at different doses of 0, 10, 20 and 30 kGy. Place and Duration of Study: Department of Food Science, University of Pretoria, between January 2000 to December 2000. Methodology: A consumer sensory acceptability test was done on the two meal components irradiated at different doses of 0, 10, 20 and 30 kGy. The sensory acceptability test on the appearance, texture, taste, and overall acceptability of the RTE meal components were evaluated. Results: The consumer overall acceptability test results showed that the two components of the meal remained acceptable up to a dose of 10 kGy (p < 0.05). The loss in appearance was observed by the panellists in the two components of the meal where the texture changed with increased irradiation doses (p < 0.05). However, irradiation had less effect on the taste of the spinach than on the sorghum porridge (p < 0.05). Overall, irradiating up to 10 kGy produced a RTE meal with acceptable sensory qualities.展开更多
文摘Isoflavone, a group of phytoestrogen, reduces postmenopausal symptoms and the risk of osteoporosis of women. Glycosidic forms of isoflavones are presented in non-fermented soyfoods such as tofu and they are less bioavailable than the aglycone isoflavones. Aglycone forms of isoflavones or more bioavailable forms can be increased by acid hydrolysis during tofu processing. The present study investigated the possibility of increasing the aglycone forms of isoflavones by acid hydrolysis. We used five types of tofu in this study: soybean tofu with hydrolysis, soybean meal tofu with hydrolysis, soybean tofu in general process, soybean meal tofu in general process, and commercial tofu. Defatted soybean meal was used as the major ingredient in the tofu which was made by using the new method—acid hydrolysis. To identify the isoflavone quantities in all five types of tofu, high performance liquid chromatography with diode array detection (HPLC-DAD) analysis was employed. The genistein ratio between hydrolyzed tofu and standard tofu was 1:1-8, and the daidzein ratio between hydrolyzed tofu and standard tofu was 1:6-12. The five types of tofu were analyzed for the crude protein and micronutrients such as calcium (Ca), magnesium (Mg), potassium (K), iron (Fe), zinc (Zn), and selenium (Se) by the modified Kjeldahl method and inductively coupled plasma emission spectroscopy (ICP-ES), respectively. The mean crude protein concentration of hydrolyzed tofu from soybean meal was 40.8%. In addition, especially the hydrolyzed soybean meal tofu showed the higher concentration of Ca (27,307 mg/kg) and K (25,553 mg/kg). By and large, soybean meal tofu with acid hydrolysis is a rich source of isoflavone aglycone compared with other types of tofu.
文摘There is currently a dearth of information pertaining to socio-demographic factors and eating practices in a multicultural country like Mauritius. This study was therefore undertaken to probe the different eating practices among an adult sample population in Mauritius in an endeavor to establish significant relationships, if any, with common socio-demographic and socio-economic factors. A self-designed questionnaire, (randomly distributed to n = 387 adults), pertaining to socio-demographic variables, vegetarianism, breakfast patterns, eating out of home meals (OHMs), food frequency questions and dieting practices were asked. Males (21 - 40 yrs) had a significantly (p 0.05) to adherence to the recommendations for the consumption of fish. The socio-demographic factors most influential towards eating practices were gender, age and socio-economic status represented by education and occupation. In conclusion, relationships recorded in the present study were comparable to Western eating practices and the availability of certain foods has compelled Mauritians to develop its own and unique eating patterns which can be of relevance in providing accurate health targets for future nutrition interventions in Mauritius.
文摘A drug dubbed an'imaginary meal in a pill'is being developed by scientists. The pill tricks the body into thinking it has consumed a large amount of calories-as if you have just eaten a substantial meal. The dieter’s dream,it would allow them to continue to enjoy fatty foods without putting on weight. The drug,which tricks the body into believing it has eaten, also cuts cholesterol and keeps blood sugar levels under control.
文摘The effects of pre-processing steps (washing, blanching and cooking) and combination preservation of irradiation (10 kGy) and nitrite (0, 50, 100, 150 and 200 mg·kg–1) on the survival of Clostridium sporogenes spores in a ready-to-eat (RTE) spinach relish and sorghum porridge meal were investigated. Chlorine wash (250 mg–1) reduced the C. sporogenes counts in spinach by 1.6 log cycles. Blanching following the chlorine wash caused no significant decrease in the spore counts in spinach. On the other hand, cooking significantly reduced the counts in the porridge by about 1.7 log cycles. In both components of the meal, there was a significant decrease in the Clostridia counts with increased sodium nitrite levels. However, the counts increased in the sorghum porridge component after 12 d of storage at 10℃. Cooking alone significantly reduced the final nitrite levels in both components of the meal. In both components of the meal, nitrite in combination with irradiation reduced the C. sporogenes counts to less than 10 cfu/g. A safe RTE spinach relish and sorghum porridge meal could be expected when a pre-processing, followed by a combination treatment of at least 50 mg·kg–1 sodium nitrite and a target dose of 10 kGy is applied.
文摘The purpose of this study was to analyze the effects of lifestyle on sleep quality in young Japanese adults. A cross-sectional study was conducted on the web. We analyzed 637 eligible subjects (316 men and 321 women) aged 20 - 29 years. Information on diet and individual lifestyle characteristics, including sleep quality, which was assessed using the Pittsburgh Sleep Quality Index Japanese version (PSQI-J). Results were obtained by participants completing an online questionnaire. The participants were divided into two groups based on whether they were students (“student group”) or not (“not student group”). The participants with a PSQI-J global score of 6 or higher were evaluated as low-sleep-quality. Logistic regression analyses were performed to evaluate associations of lifestyle habits with low-sleep-quality. Logistic regression analyses were applied for “student group” and “not student group”. The results showed that days of eating out at dinner (OR: 1.11, CI: 1.00 - 1.22) and skipping dinner (OR: 1.21, CI: 1.05 - 1.42) were significant and independent predictors for low-sleep-quality among the “not student group”. There were no significant and independent predictors for low-sleep-quality among “student group”. Our results suggested that excessive intake by eating out and deficient intake by skipping dinner might lead to a high PSQI-J score. It is necessary for young people to receive education on the importance of cooking their own meals for traditional and daytime eating. The implication of this study lies in the fact that we have analyzed the effects of lifestyle habits on quality of sleep.
文摘To establish the highest irradiation dose, which was still organoleptically acceptable for producing ready-to-eat (RTE) sorghum porridge and spinach mor?go meal if irradiation could be used as a preservation method. Study design: In order to produce a safe RTE meal made of these two meal components, a consumer sensory acceptability test was done on the meal irradiated at different doses of 0, 10, 20 and 30 kGy. Place and Duration of Study: Department of Food Science, University of Pretoria, between January 2000 to December 2000. Methodology: A consumer sensory acceptability test was done on the two meal components irradiated at different doses of 0, 10, 20 and 30 kGy. The sensory acceptability test on the appearance, texture, taste, and overall acceptability of the RTE meal components were evaluated. Results: The consumer overall acceptability test results showed that the two components of the meal remained acceptable up to a dose of 10 kGy (p < 0.05). The loss in appearance was observed by the panellists in the two components of the meal where the texture changed with increased irradiation doses (p < 0.05). However, irradiation had less effect on the taste of the spinach than on the sorghum porridge (p < 0.05). Overall, irradiating up to 10 kGy produced a RTE meal with acceptable sensory qualities.
