http://www.seipub.org/rhn/RSS.aspxen-US2014-0<p class="abstract">Effect of Okara on the Sensory Quality of Cake</p><ul><li>Pages 1-4</li><li>Author Hong YangLi WangChenjie WangTong ChangLiu ShiMin Cu</li><li>Abstract Soy food industry produces approximately 20 million tons wet residue (okara) per year in China. The okara is full of protein and dietary fiber, which has significant benefits for human health. The objective of this study was to evaluate the sensory properties of cakes by adding the okara. Hedonic sensory method was used to evaluate cakes with the okara: 0%, 5%, 10%, 15% and 20% substitution. Results showed that the crumb color and the taste of cakes were not affected significantly by the okara. The flavor of cakes could be influenced when the wheat flour was replaced 15% and 20% by the okara. The overall likeness of cakes could only be affected when the wheat flour was replaced 20% by the okara. Cakes with the substitution of 5% okara obtained the highest sensory scores. Therefore, the okara could be used to improve the nutritional values of cakes.</li></ul>http://www.seipub.org/PaperInfo.aspx?ID=8777Research in Health and Nutritionhttp://www.seipub.org/PaperInfo.aspx?ID=87772014-0<p class="abstract">The Antihypertensive Effect of Black Garlic (Allium Sativum) in Spontaneously Hypertensive Rats via Scavenging of Free Radicals</p><ul><li>Pages 5-12</li><li>Author Yelian MiaoJieyu ChenGuangyong ZhouXiaobian XuQimei ZhangJining Wan</li><li>Abstract Black garlic (Allium sativum) is a new garlic product with high free-radical-scavenging ability. In the present study, the antihypertensive effect of black garlic was investigated in vivo using spontaneously hypertensive rats (SHRs, 185±12 mm Hg) as the test animals. Total antioxidant capacity (T-AOC) and malondialdehyde (MDA) content in both plasma and hypothalamic paraventricular nucleus (PVN) of the rats were measured to explore underlying biochemical mechanism of the antihypertensive effect. The administration of black garlic for 14 days significantly lowered the blood pressure of SHRs to 121±10 mm Hg (with a decline rate of 34.6% in average), while it did not affect the normal blood pressure of Wistar rats. The black garlic had more antihypertensive effect on SHRs than fresh garlic. In the plasma of SHRs receiving the black garlic, the T-AOC increased from 4.2±1.0 U/mL to 5.4±1.1 U/mL (with an increase rate of 28.6% in average), and the MDA content decreased correspondingly from 10.2±2.2 nmol/mL to 7.9±0.7 nmol/mL (with a decrease rate of 22.5% in average). In the PVN of SHRs receiving the black garlic, the T-AOC increased from 4.4±0.7 U/mg-protein to 7.2±1.6 U/mg-protein (with an increase rate of 63.6% in average), and the MDA content decreased correspondingly from 8.2±1.5 nmol/mg-protein to 3.9±1.2 nmol/mg-protein (with a decrease rate of 52.4% in average). The findings indicated that the black garlic exerts a potential antihypertensive effect through scavenging excessive oxygen free radicals (OFRs) in the plasma and PVN of SHRs.</li></ul>http://www.seipub.org/PaperInfo.aspx?ID=11517Research in Health and Nutritionhttp://www.seipub.org/PaperInfo.aspx?ID=115172014-0<p class="abstract">Total Lipid and Fatty Acid Content of Tilapia(GIFT Strain) Grown in a Semi-Intensive System: A Descriptive View</p><ul><li>Pages 13-19</li><li>Author Ahmed Al-SoutiClaereboudt M</li><li>Abstract Although the beneficial effects of long chain polyunsaturated fatty acids (PUFA) are generally accredited to oils from marine species, the lipids from freshwater fish can serve as a valuable source of essential fatty acids. Compared with marine fish, freshwater fish, including tilapia, generally contain higher levels of short chain polyunsaturated fatty acids, as well as considerable amounts of 20:5 n-3 (EPA) and 22:6 n-3 (DHA). A balanced n-3/ n-6 PUFA supply provided by the lipids of freshwater fish is important for both rearing healthy fish and producing a valuable food for human. In this study, the total lipid and fatty acids content of semi-intensively farmed, Genetically Improved Farmed Tilapia (GIFT) strain (Oreochromisniloticus) was examined and the fatty acids content of both natural and supplemented feeds was determined. Analytical results from commercial feed revealed n-3 PUFA levels of 1.9% of total fatty acids. Plankton samples contain similar total amounts of n-3 PUFA (2.0% of total fatty acids) whilst dorsal muscle (fillet) samples contain 4.8% of total n-3 fatty acids. These results suggest the accumulation of n-3 PUFA in the muscle lipids. The amounts of EPA and DHA acids in the dorsal muscle samples were 0.9 and 2.9% of total fatty acids respectively. These values exceed those reported elsewhere for Nile tilapia grown in intensive culture systems with no access to natural food and provide evidence of the key role of natural plankton as a dietary source of n-3 PUFA.</li></ul>http://www.seipub.org/PaperInfo.aspx?ID=7158Research in Health and Nutritionhttp://www.seipub.org/PaperInfo.aspx?ID=71582014-0<p class="abstract">The Synergistic Effect of Multiple Built-environment Characteristics on Obesity Status and Diet Quality in Children</p><ul><li>Pages 20-28</li><li>Author Lazarou ChrystalleniPanagiotakos Demosthenes BSpanoudis GeorgeMatalas Antonia-Led</li><li>Abstract Background/Objective: The term ‘built environment’ implies all environments that are human modified as well as, all related actions, activities, behaviors and policies. Features of the built environment have been linked to both healthy and unhealthy lifestyles. Our objective was to explore the synergistic effect of several built environment features on diet quality and obesity. Methods: Type of house living in, number of televisions/computers in home, and urbanization index of living environment were among the variables which were tested. Variables were selected from the dietary and physical activity assessment questionnaires used in Cyprus KIDS (CYKIDS) study, a national cross-sectional study (conducted during the years 2004 - 2006), among 1140 children (9–13 years of age). To test their synergistic effect, each variable was scored and their overall score, the Built Environment Index (BuiltEnvex) was computed .The BuiltEnvex was applied in a sub-sample of 622 children aged 120.8 years (2% of the reference national population). Obesity status was defined according to Body Mass Index (BMI) age-sex specific criteria of the International Obesity Task Force. Diet quality was assessed via a diet quality index, the FoodsEkindex, which evaluates the variety and balance of food choices. Binary logistic regression analyses were applied having obesity status, diet quality and physical activity as dependents and BuiltEnvex score as independent, adjusting for potential confounders. Results: Seventeen variables describing various constructs of built environment were selected; the resulting BuiltEnvex ranged from 0 (worst score, i.e. environment that promotes obesity) to 53 (best score). A score ≥23 was associated with 2.43 higher odds of having a normal BMI (95%CI 1.24 - 4.75) after adjusting for age, sex, physical activity, socioeconomic status, and diet quality. Furthermore, children who scored above the median BuiltEnvex value had a better dietary quality score. Latent Class Analysis confirmed the aforementioned findings. BuiltEnvex was not significantly related to physical activity. Conclusions: The synergistic effect of several built environment features seems to be related to the development of childhood obesity and the shaping of children’s dietary food choices.</li></ul>http://www.seipub.org/PaperInfo.aspx?ID=7187Research in Health and Nutritionhttp://www.seipub.org/PaperInfo.aspx?ID=71872014-0<p class="abstract">Concepts Important in Understanding the Health Benefits of Phenolics in Fruits and Vegetables: Extractable & Non-Extractable Phenolics and the Influence of Cell Wall Polysaccharides on Bioaccessibility & Bioavailability</p><ul><li>Pages 29-43</li><li>Author Kelly Ros</li><li>Abstract The health benefits associated with a diet high in fruits and vegetables are well established and fruits and vegetables are a key source of phenolic compounds. Phenolic compounds have been shown to demonstrate antioxidant, anti-inflammatory, and anti-carcinogenic activities. However in order to provide health benefits , these compounds must be bioaccessible and bioavailable in the body after ingestion. Evidence is emerging that demonstrates the importance of plant cell wall polysaccharides as a key factor affecting the bioaccessibility and consequent bioavailability of phenolics. Also, the health benefits of phenolics does depend on their concentration in fruits and vegetables and the phenolic content in fruits and vegetables has been commonly under-reported due to the aqueous organic extraction method typically used. Determination of the extractable and non-extractable phenolics content using a more complete extraction method is necessary to obtain accurate measurements of phenolics in foods. This review discusses the following: the concepts of extractable and non-extractable phenolics in fruits and vegetables; the influence of cell wall polysaccharides on the bioaccessibility of phenolic compound including a discussion of the types of polysaccharide-phenolic interactions; an examination of the release of phenolics from polysaccharides during simulated gastrointestinal digestion; and an examination of how polysaccharides may influence the uptake/bioavailability of phenolics. The aim of the review paper is to stimulate increased research efforts in the area of polysaccharide-phenolic interactions and their consequences on human health.</li></ul>http://www.seipub.org/PaperInfo.aspx?ID=13297Research in Health and Nutritionhttp://www.seipub.org/PaperInfo.aspx?ID=132972014-0<p class="abstract">Action of Bacillus licheniformis and Aspergillus oryzae Proteases to Obtain Hydrolyzed Proteins with High Antioxidant Activity</p><ul><li>Pages 44-48</li><li>Author Marialice P. C. SilvestreHarriman A. MoraisViviane D. M. SilvaMauro R. Silv</li><li>Abstract The enzymatic treatment of proteins may contribute to release peptides with important properties to body health, such as antioxidant activity (AnAc). In this work, the Bacillus licheniformis and Aspergillus oryzae proteases were tested for hydrolysing whey proteins, at enzyme: substrate ratios (E:S) of 0.5:100, 1:100, 2:100, 3:100, 4:100 and 8:100. Three methods were used for assessing the AnAc, the 2-difenyl-1-picryl-hydrazil (DPPH), the deoxyribose and the pyrogaloll methods. The highest AnAc (90.76%) was achieved by using the B. licheniformis protease, but the use of the A. oryzae protease produced the second highest value (84.26%). Significant differences were observed for the results obtained by the three methods for the same sample. Seven and six samples showed the highest value with the pyrogalloll and deoxyribose methods, respectively. The use of the lowest E:S ratio (0.5:100) led to the highest AnAc for the hydrolyzed whey proteins using the A. oryzae protease (DPPH and deoxyribose methods - 38.93% and 43.60%, respectively) and B. licheniformis protease (deoxyribose method - 51.11%). No correlation coefficient above 0.7 was observed indicating the absence of correlation among the antioxidant activity determining methods.</li></ul>http://www.seipub.org/PaperInfo.aspx?ID=13745Research in Health and Nutritionhttp://www.seipub.org/PaperInfo.aspx?ID=13745