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Full-Text Articles in Life Sciences
Effects Of Tempeh Fermentation On Soy Free And Bound Phenolics: Release, Transformation, And Stimulated Production, Amadeus Driando Ahnan
Effects Of Tempeh Fermentation On Soy Free And Bound Phenolics: Release, Transformation, And Stimulated Production, Amadeus Driando Ahnan
Doctoral Dissertations
The fermentation of tempeh, a traditional source of protein originated in Indonesia, has been reported to enhance the health-promoting potentials of various grains, legumes, and beans. Tempeh fermentation on soybeans can modulate the bioavailability of phenolic compounds, particularly isoflavones, bioactive compounds that have been found to be protective against lung, prostrate, and colon cancers. However, the mechanism of the protective benefits was unknown. Using whole-food and in vitro models, this study addressed this research gap by investigating the effects of tempeh fermentation using various cultures on the compositions of soy free, bound, and minor phenolics, as well as their antioxidative, …
Role Of Lipid-Based Delivery Systems In The Biological Fate Of Lipophilic Nutraceuticals And Inorganic Nano-Particles In The Gastrointestinal Tract, Mingfei Yao
Doctoral Dissertations
The oral bioavailability of lipophilic bioactive molecules can be greatly increased by encapsulating them within engineered lipid nanoparticles, such as micelles, microemulsions and nanoemulsions. After ingestion these engineered lipid nanoparticles are disassembled in the gastrointestinal tract (GIT), and then reassembled into biological lipid nanoparticles (mixed micelles) in the small intestine. These mixed micelles solubilize and transport lipophilic bioactive components to the epithelium cells. The mixed micelles themselves are then disassembled and reassembled into yet another form of biological lipid nanoparticle (chylomicrons, CMs) within the enterocyte cells. The CMs carry the bioactive components into the systemic (blood) circulation via the lymphatic …
Influence Of Physical States (Crystalized Versus Solubilized) Of Bioactive Components And Oil Composition On Bioaccessibility And Bioavailability, Ziyuan Xia
Masters Theses
Three systems were compared in the first case study: (1). pre-dissolved β-carotene nanoemulsion (d< 200nm); (2). corn oil emulsion (d< 200nm) with β-carotene crystals being added before digestion; (3). phosphate buffer saline with β-carotene being added before digestion. Oil-in-water nanoemulsions were formed by high-pressure homogenization using Tween 20 as emulsifier and corn oil as carrier oil and then they were subjected to a simulated mouth, stomach and small intestine digestion. The rate and extent of free fatty acid production in small intestine decreased in the order (2)>(1)>(3); whereas the β-carotene bioaccessibility decreased in the order (1)>>(2)>(3). In system (3), even without any fat content, there is still noticeable consumption of NaOH, which is due to the ester bonds existing in the non-ionic surfactant (Tween 20). In the second case study, we developed two comparing groups by differentiating their oil concentration (20%, 4% respectively). The bioaccessibility of the high fat group is only half of the low fat group due to the insufficient digestion of fat in the …
The Effect Of Cooking On Formation Of Bioavailable Species Of Iron From Chicken Breast Muscle, Aditya S. Gokhale
The Effect Of Cooking On Formation Of Bioavailable Species Of Iron From Chicken Breast Muscle, Aditya S. Gokhale
Masters Theses 1911 - February 2014
Chicken breast muscle was cooked to an internal temperature of 165oF by four methods: boiling, baking, sautéing and deep-frying. All cooking methods led to a decrease in formation of dialyzable iron, formed by both extraction and digestion in vitro, compared to raw muscle. After cooking most of the dialyzable iron formed results from extraction and the formation of dialyzable iron by digestion is essentially eliminated. Cooking also decreased the levels of cysteine and histidine; these losses may contribute to the loss in dialyzable iron.