Search results for "Digest"
showing 10 items of 3038 documents
Einfluß der Nahrungsaufnahme auf die Magenentleerung magensaftresistenter Tabletten und Kapseln*
2008
To test the effect of food intake on gastric emptying of gastric juice-resistant drugs, emptying time of a 11 x 6 mm tablet and a 20 x 7 mm capsule was measured by means of a metal detector in 10 healthy persons (5 men and 5 women; mean age 25 [18-30] years) after fasting and after eating three main and three in-between meals. After fasting the tablets left the stomach after 78 +/- 18 min, the capsules after 60 +/- 16 min, while meal intake delayed emptying by a factor of 10 to 12 +/- 1.3 hours and 10 +/- 1.8 hours, respectively. The slightly shorter emptying time of capsules was statistically not significant. The results indicate that gastric juice-resistant tablets taken during day-time m…
Bioavailability and metabolism.
2002
Lemon Juice, Sesame Paste, and Autoclaving Influence Iron Bioavailability of Hummus: Assessment by an In Vitro Digestion/Caco-2 Cell Model
2020
Hummus, an iron-containing plant-based dish mainly made from chickpea puré
The Cereal Market and the Role of Fermentation in Cereal-Based Food Production in Africa
2014
Cereals represent the main crop in Africa (45% of arable land) and make an important contribution to the human diet in this continent. Cereals for humans are not consumed raw. Fermentation technology is widely used in Africa to transform cereals into edible products as well as to preserve and enhance the nutritional and safety aspects of cereals. In general, in Africa, this process is not controlled and is devoid of good manufacturing practices (GMPs). Spoilage and/or pathogenic microorganisms may compromise the final quality when the fermentation is not controlled. This article focuses on the role that the fermentation process could play in creating safe food conditions in Africa. Taking i…
Processing Strategies to Inactivate Hepatitis A Virus in Food Products: A Critical Review
2015
Hepatitis A infection, caused by hepatitis A virus (HAV), is the leading cause of human viral hepatitis throughout the world and is mainly propagated via the fecal–oral route. Transnational outbreaks of food-borne infections are reported with increasing frequency as a consequence of international food trade. Food-borne outbreaks caused by HAV are mainly associated with bivalve molluscs, produce (soft fruits and leafy greens), and ready-to-eat meals. The purpose of this paper was to conduct a structured and systematic review of the published literature on the current state of knowledge regarding the stability of HAV in foods as well as the efficacy of food processing strategies and to identi…
Potential Application of Lactic Acid Bacteria to Reduce Aflatoxin B1 and Fumonisin B1 Occurrence on Corn Kernels and Corn Ears
2019
Fungal spoilage is an important issue for the food industry, leading to food sensory defects, food waste, economic losses and public health concern through the production of mycotoxins. Concomitantly, the search for safer natural products has gained importance since consumers began to look for less processed and chemically treated foods. In this context, the aim of this study was to evaluate the antifungal and antimycotoxigenic effect of seven strains of Lactobacillus plantarum. Lactic acid bacteria (LAB) were grown on Man Rogosa Sharpe (MRS) broth at 37 º
Reduction of beauvericin and enniatins bioaccessibility by prebiotic compounds, evaluated in static and dynamic simulated gastrointestinal digestion
2015
Abstract The aim of this study was to investigate the bioaccessibility of beauvericin (BEA) and enniatins (ENs) present in wheat crispy breads. A microbial fermentation was performed by a BEA- and ENs-producer Fusarium strain, adding inulin and fructooligosaccharides (FOS) at two concentrations (1% and 5%). The bioaccessibility of mycotoxins was determined by static and dynamic simulated gastrointestinal digestion systems, imitating the digestive physiological conditions until the colonic compartment. BEA and ENs were determined in the intestinal fluids by liquid chromatography-tandem mass spectrometry (LC-MS/MS). BEA and ENs bioaccessibilities in the static model (46.7–61.1% and 6.2–44.9%,…
Trichothecenes and fumonisins produced in autoclaved tiger nuts by strains of Fusarium sporotrichioides andFusarium moniliforme
2000
This work describes for the first time the production of trichothecenes and fumonisins in autoclaved tiger nuts by strains of Fusarium sporotrichioides and F. moniliforme respectively. The study was carried out using a high performance liquid chromatograph with fluorescence detector. The results obtained show that the strains studied are capable of producing these mycotoxins in tiger nuts and that the concentrations of toxin found depend on the variety of tiger nut used as substrate. The amount of type A trichothecenes produced in tiger nuts by the different strains of F. sporotrichioides is smaller than that produced by the same strains in other substrates. However, the strains of F. monil…
Effects of Bread Making and Wheat Germ Addition on the Natural Deoxynivalenol Content in Bread
2014
Deoxynivalenol (DON, vomitoxin) is a type-B trichothecene mycotoxin produced by several field fungi such as Fusarium graminearum and Fusarium culmorum and known to have various toxic effects. This study investigated the effect of the bread making process on the stability of DON in common bread and wheat germ-enriched bread using naturally contaminated ingredients at the level of 560 µg/kg. The concentration of DON and its evolution during bread making were determined by immunoaffinity column cleanup followed by liquid chromatography with diode array detection (HPLC-DAD). During the bread making process, DON was reduced by 2.1% after fermentation and dropped by 7.1% after baking, reaching a …
Inhibitory effect of sweet whey fermented by Lactobacillus plantarum strains against fungal growth: A potential application as an antifungal agent
2020
Abstract: The presence of mycotoxigenic fungi such as Aspergillus, Penicillium, and Fusarium genera represents a problem in food preservation and consequently, its spoilage. During the fermentation process with lactic acid bacteria, a range of secondary metabolites associated with beneficial health effects were released. In the present study, goat whey fermented by Lactobacillus plantarum (CECT 220, 221, 223, and 748) species has shown a satisfactory inhibitory effect against 28 fungi, showing for certain species of Fusarium genus and also, for Aspergillus steynii, a value of minimum inhibitory concentration until 1.95 g/L. In addition, phenyllactic acid was identified in each sample of fer…