Search results for " sugar"
showing 10 items of 110 documents
Ferrocenyl-Labeled Sugar Amino Acids: Conformation and Properties
2012
Novel organometallic sugar amino acid conjugates 1–5 have been prepared by amide coupling of O-protected N-acetylmuramic acid and iso-muramic acid (2-[3-amino-2, 5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxypropanoic acid) with 1-aminoferrocene, 1-aminoferrocene-1′-carboxylic acid (H-Fca-OH), or 1, 1′-diaminoferrocene, respectively. The influence of the ferrocenyl moiety and presence of additional remote potential hydrogen atom acceptors and donors at the ferrocenyl core on the conformation and lipophilicity is investigated by TLC, IR, NMR, and CD spectroscopic methods augmented by density functional calculations. Furthermore, the redox potential of the ferrocene/ferrocenium couple is tuned by…
Characterizing physicochemical, nutritional and quality attributes of wholegrain Oryza sativa L. subjected to high intensity ultrasound-stimulated pr…
2020
Abstract When ultrasonic stimulation is applied to plant seeds it may promote the development of new adaptive characteristics during germination, thus providing an alternative to regulate nutritional and physicochemical attributes of germinated seeds. However, there is rather limited information concerning high-intensity ultrasound (HIU) effects on the germination process of crop seeds as foodstuff. This investigation aimed at examining the effects of a novel processing pattern, which coupled HIU stimulation (28 kHz, 17.83 W cm−2) to a pre-germination stage, on the physicochemical, nutritional and quality changes of wholegrain brown rice (WBR; Oryza sativa L.). Results suggested that HIU st…
Reducing of acrylamide formation in wheat biscuits supplemented with flaxseed and lupine
2016
Abstract The use of pseudo-cereals for wheat products making is to fortify the deficiency of nutritional value in wheat flour. However rich in proteins plant additives could increase acrylamide content in baked products. The present study was focused on acrylamide reduction in wheat flour biscuits supplemented with lupine and defatted flaxseed flour treated by solid state (SSF) and submerged (SMF) fermentations by Lactobacillus sakei , Pediococcus pentosaceus and Pediococcus acidilactici strains. After fermentation the decrease in asparagine was on average of 67.6 and 80.6%, and reducing sugar contents were reduced by 18 and 79.4% in flaxseed and lupine, respectively. The most effective acr…
Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in…
2013
Abstract This study mainly focuses on a strategy for reducing of acrylamide in cereal products, predominantly in bakery products. The effect of mesophilic lactic acid bacteria (LAB) strains as well as a novel fermentation media on the bases of extruded rye wholemeal on the acrylamide formation in mixed rye bread of different weight of loaf was studied. The LC–MS/MS method for acrylamide determination in bread crumb has been applied. Addition of 15% low pH (pH 3.4–4.3) fermented product to bread dough, which were produced by using commercial strain Lactobacillus casei and bacteriocin-like inhibitory substances (BLIS) producing strains Lactobacillus sakei KTU05-6 , Pediococcus acidilactici KT…
Effects of drying temperatures on physico-chemical properties of dried and rehydrated chestnuts (Castanea sativa)
2004
This work evaluated the effects of two drying temperatures (40 and 60 degreesC) on some physical and chemical properties of chestnuts, both dried and after their rehydration using steam at 100 degreesC. The morphological characteristics of fresh starch granules were characterized by a round or oval shape, with diameter length ranging from 3.0. to 15.0 mum. After drying and rehydration, the granules appeared more shapeless and the surfaces were quite rough. The changes also caused more of the open pore volume fraction in samples dried at 60 degreesC, than in those dried at 40 degreesC and, much more, than the fresh samples. Also, calorimetric behaviour, starch and simple sugar changes after …
Short-term impact of a Western diet on the physiology of the peripheral olfactory system
2016
Current feeding behaviors contribute to the epidemic levels of obesity and diabetes observed in Europe and worldwide. Both the quantity and the quality of ingested food are incriminated. Together with other sensory modalities, olfaction is involved in the control of food intake. Olfactory cues can influence eating behaviors, yet the nutritional status and diet can also alter olfactory abilities. Patients with metabolic disorders present impaired olfactory sensitivity which could in turn worsen their eating behaviors.Here we examined the short-term impact of a Western diet enriched in fat and sugar (High Fat High Sugar, HFHS) on the anatomy and physiology of the olfactory epithelium of postn…
Rapid one-step solvent-free acid-catalyzed mechanical depolymerization of pine sawdust to high-yield water-soluble sugars
2017
Abstract One-step absolute solvent-free acid-catalyzed mechanical depolymerization of pine sawdust (PSD) and commercially available α-cellulose to water-soluble sugars was carried out using ball milling. For comparison purposes, the commonly reported “solvent-free” mechanocatalytic depolymerization of lignocellulose method, which normally involves three steps (acid impregnation in solvent, vacuum drying, and mechanical depolymerization of lignocellulose), was performed. The 3,5-dinitrosalicylic acid (DNS) method was used to measure the total reducing sugar (TRS) of the obtained sugar solution, and major monosaccharides in the solution were analyzed by capillary electrophoresis (CE). More th…
The impact of sugar and fat reduction on perception and liking of biscuits
2014
Abstract Reducing the fat and/or sugar content in biscuits can be a way to improve their nutritional composition. Seventy-nine consumers of biscuits were recruited to study the impact of these reductions on liking and perception. Four categories of products were selected from a wide range of biscuits available at the French market. Three to six variants of each type of biscuit were produced based on reduced content of sugar, fat or both. Consumers tested the samples under laboratory conditions (6 sessions), recording their liking during initial sessions and crispiness, sweetness and fat perception during latter sessions. Sugar-reduced biscuits were perceived as less sweet than standard bisc…
The Effects of Self-Control on Glucose Utilization in a Hyperinsulinemic Euglycemic Glucose Clamp
2019
Abstract. Background. The glucose hypothesis of self-control posits that acts of self-control may draw upon glucose as a source of energy, leading to a decrease in blood glucose levels after exerting self-control, mirroring the temporary depletion of self-control, but supporting evidence is mixed and inconclusive. This might partly be due to using methods that are not suitable to reliably quantify glucose utilization. Aims. We aimed at examining whether self-control exertion leads to an increase in glucose utilization. Method. In a sample of N = 30 healthy participants (50% women, age 26.5 ± 3.5 years) we combined a hyperinsulinemic euglycemic glucose clamp (a well-established and validate…
The toxic and lethal effects of the trehalase inhibitor trehazolin in locusts are caused by hypoglycaemia
2003
SUMMARY The main blood sugar of locusts is trehalose, which is hydrolysed to two glucose units by trehalase. Homogenates of locust flight muscles are rich in trehalase activity, which is bound to membranes. A minor fraction of trehalase is in an overt form while the remainder is latent, i.e. active only after impairing membrane integrity. Trehazolin, an antibiotic pseudosaccharide,inhibits locust flight muscle trehalase with apparent Ki-and EC50 values of 10–8 mol l–1and 10–7 mol l–1, respectively. Trehazolin is insecticidal: 50 μg injected into locusts completely and selectively blocked the overt form of muscle trehalase (with little effect on latent activity) and killed 50% of the insects…