cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14318273.v1
title: Physiological impact of putrescine on Trigonella foenum-graecum L. growing under temperature stress

description: Abstract It is important to determine the effect of the rapid environmental changes on plant physiological processes which were reflected on plant production and find the ways to alleviate their effects. This study was performed to study the role of putrescine in ameliorating the harmful effects induced by temperature stress. Priming treatment was applied to Trigonella by soaking the seeds in 5mM putrescine before exposure to the different temperature degrees (15 °C, 25 °C, 35 °C or 40 °C). At the age of 120 days old some yield parameters and physiological processes were measured. The results indicated that, 15 °C, 35 °C or 40 °C significantly decreased the yield parameters, carbohydrates and soluble proteins. Amino acids and phenols are accumulated in seeds which is considered an acclimation mechanism of plant against temperature stress. The results also, indicated an increase in the total unsaturated fatty acids and a decrease in the thickness and intensity of the β-esterase isoforms in plant seeds subjected to 15 °C and 35 °C. Temperature stress affects the plant production and application of putrescine improves the harmful effects.
DOI: 10.6084/m9.figshare.14318276
title: Consumer profile: blackberry processing with different types of sugars

description: Abstract Due to its high medicinal and nutritional values, blackberries have become increasingly interesting to producers and consumers. People are looking for healthier options to consume sugar with greater nutritional enrichment. However, replacement of the type of sugar is associated with significant changes in some parameters, finding suitable replacements that result in satisfactory products can be challenging. The aim of this study was to evaluate the influence of different sugars (white refined sugar, white crystal sugar, demerara sugar, brown sugar and coconut sugar) on the physicochemical, physical and sensory aspects of blackberry juices and jellies. The type of sugar influenced the physicochemical and physical characteristics of blackberry jelly and juice, which reflected the differences in acceptability of the final product. Information on the type of sugar and its benefits influenced the sensory acceptance of blackberry jelly and juice.
DOI: 10.6084/m9.figshare.14318276.v1
title: Consumer profile: blackberry processing with different types of sugars

description: Abstract Due to its high medicinal and nutritional values, blackberries have become increasingly interesting to producers and consumers. People are looking for healthier options to consume sugar with greater nutritional enrichment. However, replacement of the type of sugar is associated with significant changes in some parameters, finding suitable replacements that result in satisfactory products can be challenging. The aim of this study was to evaluate the influence of different sugars (white refined sugar, white crystal sugar, demerara sugar, brown sugar and coconut sugar) on the physicochemical, physical and sensory aspects of blackberry juices and jellies. The type of sugar influenced the physicochemical and physical characteristics of blackberry jelly and juice, which reflected the differences in acceptability of the final product. Information on the type of sugar and its benefits influenced the sensory acceptance of blackberry jelly and juice.
DOI: 10.6084/m9.figshare.14318279.v1
title: Proximal and sensory analysis of red tilapia (Oreochromis sp.) fed with fish tanks sediments from a Biofloc culture

description: Abstract Feeding accounts for 50%-60% of production costs in fish farming, and alternative raw materials are used to lower production costs. These raw materials can alter nutritional values and sensory aspects of the final product. The present study describes the results for the proximal composition, sensory, and microbiological analyses of red tilapia (Oreochromis sp.) fed with a biofloc meal (fish sediment residue). The results showed that the red tilapia biofloc meal contained protein levels over 30%, with 3% nitrogen and 6% calcium. Fish fed biofloc meal showed productive performances within the ranges established for the species. Sensory analysis revealed that the cooked product’s appearance was very characteristic, presenting a slight metallic flavor and moderate juiciness. The bromatological composition analysis indicated that each 100g of tilapia contained 16 g of protein. Finally, the microbiological study guarantees compliance with the local tandards and confirms that the product does not contain significant levels of microorganisms that could cause foodborne diseases when consumed by humans. In conclusion, the use of biofloc meal at a small red tilapia farm proved to be a sustainable alternative for feeding Oreochromis sp.
DOI: 10.6084/m9.figshare.14318279
title: Proximal and sensory analysis of red tilapia (Oreochromis sp.) fed with fish tanks sediments from a Biofloc culture

description: Abstract Feeding accounts for 50%-60% of production costs in fish farming, and alternative raw materials are used to lower production costs. These raw materials can alter nutritional values and sensory aspects of the final product. The present study describes the results for the proximal composition, sensory, and microbiological analyses of red tilapia (Oreochromis sp.) fed with a biofloc meal (fish sediment residue). The results showed that the red tilapia biofloc meal contained protein levels over 30%, with 3% nitrogen and 6% calcium. Fish fed biofloc meal showed productive performances within the ranges established for the species. Sensory analysis revealed that the cooked product’s appearance was very characteristic, presenting a slight metallic flavor and moderate juiciness. The bromatological composition analysis indicated that each 100g of tilapia contained 16 g of protein. Finally, the microbiological study guarantees compliance with the local tandards and confirms that the product does not contain significant levels of microorganisms that could cause foodborne diseases when consumed by humans. In conclusion, the use of biofloc meal at a small red tilapia farm proved to be a sustainable alternative for feeding Oreochromis sp.
DOI: 10.6084/m9.figshare.14318281
title: The benefits and harms of Chinese medicinal herbs for the treatment of rapidly progressive glomerulonephritis in adult patients

description: Abstract Objective The aim of this review was to assess the benefits and harms of Chinese medicinal herbs for the treatment of rapidly progressive glomerulonephritis (RPGN) in adult patients. Methods Our study included only randomized controlled trials (RCTs). We designed a strategy for searching the EMBASE, CENTRAL, PubMed, CBM, CNKI, and VIP. All studies were analyzed using the criteria of the Cochrane Handbook. All studies included were assessed the risk of bias. Review Manager ver. 5.3.5 was used for the data analysis. GRADE profiler was used to evaluate quality. Results Two studies were studied (74 Chinese participants were included). We found that compared with supportive therapies combined with specific therapies, Chinese medicinal formulae plus supportive therapies combined with specific therapies significantly reduced the serum creatinine levels (SCr; two studies, 62 participants: mean difference (MD), -145.93 μmol/L; 95% confidence interval (CI), -236.75 to –55.11; I2=0%) and utilization number of methylprednisolone and prednisone (two studies, 74 participants: MD, -1.64 g; 95% CI, -1.87 to -1.40; I2=0%). Conclusion Our study suggested that there were insufficient evidences to confirm that the use of Chinese medicinal formulae for adults with RPGN was beneficial and safe.
DOI: 10.6084/m9.figshare.14318281.v1
title: The benefits and harms of Chinese medicinal herbs for the treatment of rapidly progressive glomerulonephritis in adult patients

description: Abstract Objective The aim of this review was to assess the benefits and harms of Chinese medicinal herbs for the treatment of rapidly progressive glomerulonephritis (RPGN) in adult patients. Methods Our study included only randomized controlled trials (RCTs). We designed a strategy for searching the EMBASE, CENTRAL, PubMed, CBM, CNKI, and VIP. All studies were analyzed using the criteria of the Cochrane Handbook. All studies included were assessed the risk of bias. Review Manager ver. 5.3.5 was used for the data analysis. GRADE profiler was used to evaluate quality. Results Two studies were studied (74 Chinese participants were included). We found that compared with supportive therapies combined with specific therapies, Chinese medicinal formulae plus supportive therapies combined with specific therapies significantly reduced the serum creatinine levels (SCr; two studies, 62 participants: mean difference (MD), -145.93 μmol/L; 95% confidence interval (CI), -236.75 to –55.11; I2=0%) and utilization number of methylprednisolone and prednisone (two studies, 74 participants: MD, -1.64 g; 95% CI, -1.87 to -1.40; I2=0%). Conclusion Our study suggested that there were insufficient evidences to confirm that the use of Chinese medicinal formulae for adults with RPGN was beneficial and safe.
DOI: 10.6084/m9.figshare.14318285
title: Study the effect of replacing the skim milk used in making ice cream with some dried fruit

description: Abstract Ice cream is a popular frozen dairy product over the world, and there are many types of ice cream that differ according to additives and manufactured way, the goal of this research was to prepare skim milk dried fruits powder (banana, quince peach, apples) for ice cream production. The chemical, physical, microbiological and sensory attributes were evaluated for resultant ice cream. As the results indicated there was an increase in the total solids of resultant ice cream, especially when using banana powder because of its high carbohydrate content and low pH value of all treatments as compared to the control. As well as the specific weight and viscosity, increased in most treatments as compared to the control due to the increase in the rate of total solids . while the yield decreased in all treatments due to the increased viscosity which led to difficulty of air entering to the product. The microbial content of the resultant ice cream was decreased or close to the value of the control for all treatments except for the treatments in which the skim milk was replaced by the dried banana powder, this may be due to the fact that added fruit powder is an additional factor for increasing the number of bacteria as compared with dried skim milk powder, as well as the addition of dried fruits powder result in a slight improvement in flavor. There was an improvement in the appearance of the resultant ice cream in which banana powder was used.
DOI: 10.6084/m9.figshare.14318287
title: Effect of nutri-bar in the development of stamina building and exercise-performance in young male-athletes

description: Abstract Nutri-bars were prepared (110 g) using dates (64 g), dried apricots (16 g), cheddar cheese (8 g), whey protein isolate (12 g) and roasted-chickpea flour (10 g). Bars were prepared for Pakistani-athletes based on their calories and protein requirement (3500-3925 kcals/day, 1.4-1.8 g/kg body weight). Efficacy trials were performed (1, 15 and 30 days) to evaluate the effect of nutri-bars on blood serum profile, stamina building and body-composition. Results showed that hepatic-indexes such as alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALP) were decreased (p &gt; 0.05) during experimental-period. At day 30, ALT (6.8%), AST (1%) and ALP (0.4%) indicates the inhibitory effect of nutri-bar on the pathological serum-profile of athletes while significant increase (p &gt; 0.05) was observed in total-protein (0.52%). Liver injury-indexes lactate dehydrogenase, Creatine kinase, total-cholesterol and total-glycerides showed a significant increase (p &gt; 0.05) while low-density-lipoprotein and high-density-lipoprotein were decreased (p &gt; 0.05). Effect of nutri-bar on body composition showed increase (p &gt; 0.05) in body weight (kg) and body-mass index (BMI (kg/m2). In the twelve-minutes running test, distance covered by athletes (p &lt; 0.05) increased after 30 days as compared to day 1. The study revealed the significant (p &lt; 0.05) effect of nutri-bar in developing the stamina building of Pakistani-athletes while the effect on the blood-serum profile was non-significant.
DOI: 10.6084/m9.figshare.14318287.v1
title: Effect of nutri-bar in the development of stamina building and exercise-performance in young male-athletes

description: Abstract Nutri-bars were prepared (110 g) using dates (64 g), dried apricots (16 g), cheddar cheese (8 g), whey protein isolate (12 g) and roasted-chickpea flour (10 g). Bars were prepared for Pakistani-athletes based on their calories and protein requirement (3500-3925 kcals/day, 1.4-1.8 g/kg body weight). Efficacy trials were performed (1, 15 and 30 days) to evaluate the effect of nutri-bars on blood serum profile, stamina building and body-composition. Results showed that hepatic-indexes such as alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALP) were decreased (p &gt; 0.05) during experimental-period. At day 30, ALT (6.8%), AST (1%) and ALP (0.4%) indicates the inhibitory effect of nutri-bar on the pathological serum-profile of athletes while significant increase (p &gt; 0.05) was observed in total-protein (0.52%). Liver injury-indexes lactate dehydrogenase, Creatine kinase, total-cholesterol and total-glycerides showed a significant increase (p &gt; 0.05) while low-density-lipoprotein and high-density-lipoprotein were decreased (p &gt; 0.05). Effect of nutri-bar on body composition showed increase (p &gt; 0.05) in body weight (kg) and body-mass index (BMI (kg/m2). In the twelve-minutes running test, distance covered by athletes (p &lt; 0.05) increased after 30 days as compared to day 1. The study revealed the significant (p &lt; 0.05) effect of nutri-bar in developing the stamina building of Pakistani-athletes while the effect on the blood-serum profile was non-significant.
DOI: 10.6084/m9.figshare.14318290
title: Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation

description: Abstract Resistant starch (RS) has gained interesting because of its health benefits as the control of diseases, such as diabetes. Modifications in starches have been applied in order to increase RS content and consequently the range of industrial food applications. The heat-moisture treatment (HMT) combined with the addition of organic acids was the aim of this study, and also to evaluate the in vitro digestibility and other properties of corn starches. In both botanical sources, the RS content increased significantly, for the normal type and the waxy. Among organic acids used, citric, followed by lactic and acetic acid, promoted the most evident alterations and showed promising results in the increasing of RS. The results obtained by this combined method open opportunities for further applications in functional foods as well as starch based encapsulation process.
DOI: 10.6084/m9.figshare.14318290.v1
title: Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation

description: Abstract Resistant starch (RS) has gained interesting because of its health benefits as the control of diseases, such as diabetes. Modifications in starches have been applied in order to increase RS content and consequently the range of industrial food applications. The heat-moisture treatment (HMT) combined with the addition of organic acids was the aim of this study, and also to evaluate the in vitro digestibility and other properties of corn starches. In both botanical sources, the RS content increased significantly, for the normal type and the waxy. Among organic acids used, citric, followed by lactic and acetic acid, promoted the most evident alterations and showed promising results in the increasing of RS. The results obtained by this combined method open opportunities for further applications in functional foods as well as starch based encapsulation process.
DOI: 10.6084/m9.figshare.14318293
title: Buckwheat (Fagopyrum esculentum Moench) characterization as adjunct in beer brewing

description: Abstract Given the scenario of buckwheat cultivation in Brazil, the research was developed evaluating its insertion in beer production as adjunct. The samples of interest were made with 55% (w/w) barley malt and 45% (w/w) buckwheat malt (45BWM), referenced to 100% Pilsen malt beer (AM). The results showed that the buckwheat malt wort had a 96.27% dry base extract, equivalent to the standard result. It also showed that glucose content increased 3 times, while the maltose and maltotriose have balances proportional. The use of buckwheat malt raised the protein content in more than 89%, which is not seen from the use of other adjuncts and showed greater colloidal stability during the storage period, a factor associated with a 4-fold reduction of gluten content. Similar aspects regarding foam and turbidity pattern, although subtle differences in aromatic profile and flavors were present. Nevertheless, these factors show that is possible to use buckwheat as an adjunct in a Pilsen beer. The remaining sugars content gave a perspective on the metabolism of yeast during fermentation and the identification of some compounds by HPLC-MS was also able to demonstrate how buckwheat malt affected yeast metabolism due to wort composition.
DOI: 10.6084/m9.figshare.14318293.v1
title: Buckwheat (Fagopyrum esculentum Moench) characterization as adjunct in beer brewing

description: Abstract Given the scenario of buckwheat cultivation in Brazil, the research was developed evaluating its insertion in beer production as adjunct. The samples of interest were made with 55% (w/w) barley malt and 45% (w/w) buckwheat malt (45BWM), referenced to 100% Pilsen malt beer (AM). The results showed that the buckwheat malt wort had a 96.27% dry base extract, equivalent to the standard result. It also showed that glucose content increased 3 times, while the maltose and maltotriose have balances proportional. The use of buckwheat malt raised the protein content in more than 89%, which is not seen from the use of other adjuncts and showed greater colloidal stability during the storage period, a factor associated with a 4-fold reduction of gluten content. Similar aspects regarding foam and turbidity pattern, although subtle differences in aromatic profile and flavors were present. Nevertheless, these factors show that is possible to use buckwheat as an adjunct in a Pilsen beer. The remaining sugars content gave a perspective on the metabolism of yeast during fermentation and the identification of some compounds by HPLC-MS was also able to demonstrate how buckwheat malt affected yeast metabolism due to wort composition.
DOI: 10.6084/m9.figshare.14318294
title: Promoting effects of 6-Gingerol on probiotic adhesion to colonic epithelial cells

description: Abstract The effects of 6-gingerol on adhesive ability of probiotics to colonic epithelial cells in vitro were explored. Two strains of probiotics were Lactophilus acidophilus and Bifidobacterium bifidum. NCM 460 cells (normal colonic epithelial cells) and Caco-2 cells (colon cancer cells) were used in this study. Effect of 6-gingerol (5, 10, 15, 20, 25, 30, 35, 40 μg/mL on NCM 460 cells and effect of 6-gingerol (10, 25, 50, 75, 100, 125, 150, 175 μg/mL) on Caco-2 cells were investigated. MTT assay was adopted to analyze cell proliferation. Methods of Gram staining and plate counting were used to analyze the probiotic adhesion to colonic epithelial cells. Results showed that 6-gingerol had no inhibitory effect on colonic epithelial cells within the non-cytotoxic dose range. 6-gingerol could promote the adhesion of probiotics to colon epithelial cells in a dose-dependent manner, which would be benefit for probiotics to exert continuous probiotic activity in the intestinal tract.
DOI: 10.6084/m9.figshare.14318294.v1
title: Promoting effects of 6-Gingerol on probiotic adhesion to colonic epithelial cells

description: Abstract The effects of 6-gingerol on adhesive ability of probiotics to colonic epithelial cells in vitro were explored. Two strains of probiotics were Lactophilus acidophilus and Bifidobacterium bifidum. NCM 460 cells (normal colonic epithelial cells) and Caco-2 cells (colon cancer cells) were used in this study. Effect of 6-gingerol (5, 10, 15, 20, 25, 30, 35, 40 μg/mL on NCM 460 cells and effect of 6-gingerol (10, 25, 50, 75, 100, 125, 150, 175 μg/mL) on Caco-2 cells were investigated. MTT assay was adopted to analyze cell proliferation. Methods of Gram staining and plate counting were used to analyze the probiotic adhesion to colonic epithelial cells. Results showed that 6-gingerol had no inhibitory effect on colonic epithelial cells within the non-cytotoxic dose range. 6-gingerol could promote the adhesion of probiotics to colon epithelial cells in a dose-dependent manner, which would be benefit for probiotics to exert continuous probiotic activity in the intestinal tract.
DOI: 10.6084/m9.figshare.14318296
title: Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria

description: Abstract The aim of the present study was to evaluate the viability of probiotic bacteria Lactobacillus acidophilus (LA-5)® and Bifidobacterium lactis (BB-12)® encapsulation using spray drying (SD) with ricotta whey supplemented with gelatin and hydrolyzed collagen as encapsulating material. Following previous experiments, these gelatin:collagen ratios were defined: 7:3 (gelatin:collagen) for L. acidophilus LA-5 and 9:1 for B. lactis BB-12, which had reduced bacterial counts of 0.46 and 1.26 log Colony-Forming Units (CFU)/g, respectively. There was a viability loss of 0.70 log CFU/g and 0.34 log CFU/g for LA-5 and BB-12, respectively, throughout storage (30 days, 25 ºC). When exposed to the simulated gastric juice, encapsulated LA-5 and BB-12 had higher survival rates (89.91 and 95.83%, respectively) than non-encapsulated microorganisms under the same conditions (54.78 and 57.27%, respectively). In the presence of bile salts, encapsulated LA-5 and BB-12 had survival of 77.44% and 51.05%, respectively, while free cells showed rates of over 99%. After 30 days, these rates decreased to 71.07 and 50.60%, for encapsulated LA-5 and BB-12, respectively. Therefore, ricotta whey associated to gelatin and hydrolyzed collagen can be considered a potential encapsulating agent for the SD of probiotic dairy bacteria.