Search results for " composition"
showing 10 items of 1437 documents
Oxidation-Induced Increase In Photoreactivity of Bovine Retinal Lipid Extract
2017
Open access original paper Source : 10th EPR Workshop on Applications of EPR in Biology and Medicine, 2016 in Krakow, POLAND.; International audience; The mammalian retina contains a high level of polyunsaturated fatty acids, including docosahexaenoic acid (22:6) (DHA), which are highly susceptible to oxidation. It has been shown that one of the products of DHA oxidation-carboxyethylpyrrole (CEP), generated in situ, causes modifications of retinal proteins and induces inflammation response in the outer retina. These contributing factors may play a role in the development of age-related macular degeneration (AMD). It is also possible that some of the lipid oxidation products are photoreactiv…
A Perspective : Active Role of Lipids in Neurotransmitter Dynamics
2019
AbstractSynaptic neurotransmission is generally considered as a function of membrane-embedded receptors and ion channels in response to the neurotransmitter (NT) release and binding. This perspective aims to widen the protein-centric view by including another vital component—the synaptic membrane—in the discussion. A vast set of atomistic molecular dynamics simulations and biophysical experiments indicate that NTs are divided into membrane-binding and membrane-nonbinding categories. The binary choice takes place at the water-membrane interface and follows closely the positioning of the receptors’ binding sites in relation to the membrane. Accordingly, when a lipophilic NT is on route to a m…
Comparative validity of the ASSO - Food Frequency Questionnaire for the web-based assessment of food and nutrients intake in adolescents
2015
Background : A new web-based food frequency questionnaire (the ASSO–FFQ) was developed within the ASSO Project funded by the Italian Ministry of Health. Objective : The aim of the present study is to assess the validity of the ASSO–FFQ at food groups, energy, and nutrients level. Design and subjects : The validation study compared the ASSO–FFQ against a weighted food record (WFR) measuring foods, beverages and supplements intake, compiled during the week following the ASSO–FFQ administration. Ninety-two subjects aged 14–17, recruited from secondary schools in Palermo (Italy), completed the ASSO–FFQ and WFR. The intake of 24 food groups, energy, and 52 nutrients were taken as main outcomes. …
Human Phageprints: A high-resolution exploration of oral phages reveals globally-distributed phage families with individual-specific and temporally-s…
2019
AbstractMetagenomic studies have revolutionized the study of novel phages. However these studies trade the depth of coverage for breadth. In this study we show that the targeted sequencing of a phage genomic region as small as 200-300 base pairs, can provide sufficient sequence diversity to serve as an individual-specific barcode or “Phageprint”. The targeted approach reveals a high-resolution view of phage communities that is not available through metagenomic datasets. By creating instructional videos and collection kits, we enabled citizen scientists to gather ∼700 oral samples spanning ∼100 individuals residing in different parts of the world. In examining phage communities at 6 differen…
Fatty acid composition of french butters, with special emphasis on conjugated linoleic acid (CLA) isomers
2005
Conjugated linoleic acids (CLA) are fatty acids primarily found in dairy products. These fatty acids may have potential biological properties interesting for human health. Update of French food composition data banks was needed to determine CLA levels in French dairy products and to evaluate CLA intake by the French population. As part of this investigation, we analyzed 54 butters from local producers at different times of the year. The average CLA levels in butter were 0.45 g CLA/100 g butter in winter, 0.58 in spring, and 0.80 in summer. Regional variations of CLA levels in butters were observed from different producing areas in France. Butters from hill and mountain regions, and butters …
Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces
2021
Abstract Craft beers produced by small breweries are becoming increasingly popular worldwide due to their unique composition, taste, and flavour. Wheat malt is a traditional brewing raw material with great potential to improve beer properties such as mouthfeel, foam, haze, and flavour. In this study, the malting quality of eight wheat varieties (four common and four durum) was evaluated to explore the feasibility of producing 100 % wheat malt beer from old landraces. The physicochemical characteristics such as friability, Kolbach index, viscosity, and colour, of the wheat malts indicated a better degree of modification in the common wheat varieties when compared to that of the durum wheat v…
trans-C18: 1 Isomers in Cheeses Enriched in Unsaturated Fatty Acids and Manufactured with Different Milk Fat Globule Sizes
2008
International audience; Increasing the knowledge on dietary fat composition, mainly the minor components, will improve the nutritional value of foods and their labeling. In this study, we examined the trans-octadecenoic acid (C18:1) composition of Emmental cheeses enriched in unsaturated fatty acids (FA) and manufactured with milks produced by cows selected to produce small and large fat globules. The FA composition of the milks was not significantly (P > 0.05) different from the FA composition of the corresponding Emmental cheeses. Increasing the unsaturated FA content of the cheeses using dietary manipulations lead to an increase in the trans-C18:1 and changed their isomeric profiles. In …
The influence of storage conditions on flavour changes in human milk
2009
http://www.sciencedirect.com/ ; http://www.elsevier.com/; International audience; The effects of freeze-storage on human milk have been investigated with regard to sensory changes and modifications in the molecular composition of constituent odour-active volatiles. Sensory evaluation showed that fishy-metallic odour attributes are generated during storage, as are rancid-sweaty odour notes, which were described by panellists to be highly unpleasant. To monitor the dynamics of off-odour development in human milk, sensory evaluation in both orthonasal and retronasal mode was performed at defined time intervals of storage, with parallel evaluation of human milk samples that had been heated prio…
Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (Sparus aurata)
2020
Fish processing industries generate a large volume of discards. In order to fulfil with the principles of a sustainable circular economy, it is necessary to maintain aquaculture by-products in the food chain through the production of high-value biomolecules that can be used as novel ingredients. In this study, we try to give value to the gilthead sea bream by-products, evaluating the composition and the nutritional value of the muscle and six discards commonly obtained from the fish processing industry (fishbone, gills, guts, heads, liver, and skin), which represent ≈ 61% of the whole fish. Significant differences were detected among muscle and by-products for fatty acid and amino acid prof…
Examining the relationship between group member gender, gender composition, and outcomes of weight management therapy groups
2017
Presently there is a lack of evidence regarding the impact of gender composition of mixed-gender weight management therapy groups on members' posttreatment outcomes. As such, the current study tested the association between the gender composition of mixed-gender narrative therapy groups for weight management and members' posttreatment outcomes. Specifically, we examined the variability in group members' adjusted posttreatment psychological (Outcome Questionnaire-45 [OQ-45]) and obesity-related (Obesity Related Well-Being [ORWELL 97]) symptoms as a function of the quadratic proportion of female members in a group, and the interaction between group member gender and the quadratic proportion o…