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Full-Text Articles in Life Sciences
The Effects Of Acute Post Exercise Consumption Of Two Cocoa-Based Beverages With Varying Flavanol Content On Indices Of Muscle Recovery Following Downhill Treadmill Running, Katelyn Peschek, Robert Pritchett, Ethan Bergman, Kelly Pritchett
The Effects Of Acute Post Exercise Consumption Of Two Cocoa-Based Beverages With Varying Flavanol Content On Indices Of Muscle Recovery Following Downhill Treadmill Running, Katelyn Peschek, Robert Pritchett, Ethan Bergman, Kelly Pritchett
All Faculty Scholarship for the College of the Sciences
Dietary flavanols have been associated with reduced oxidative stress, however their efficacy in promoting recovery after exercise induced muscle damage is unclear. This study examined the effectiveness of acute consumption of cocoa-flavanols on indices of muscle recovery including: subsequent exercise performance, creatine kinase, muscle tenderness, force, and self-perceived muscle soreness. Eight endurance-trained athletes (VO2max 64.4 ± 7.6 mL/kg/min) completed a downhill running protocol to induce muscle soreness, and 48-h later completed a 5-K (kilometer) time trial. Muscle recovery measurements were taken at PRE, 24 h-POST, 48 h-POST, and POST-5K. Participants consumed 1.0 g of carbohydrate per kilogram of body weight …
Knockdown Of Selenocysteine-Specific Elongation Factor In Amblyomma Maculatum Alters The Pathogen Burden Of Rickettsia Parkeri With Epigenetic Control By The Sin3 Histone Deacetylase Corepressor Complex, Steven W. Adamson, Rebecca E. Browning, Khemraj Budachetri, José M.C. Ribeiro, Shahid Karim
Knockdown Of Selenocysteine-Specific Elongation Factor In Amblyomma Maculatum Alters The Pathogen Burden Of Rickettsia Parkeri With Epigenetic Control By The Sin3 Histone Deacetylase Corepressor Complex, Steven W. Adamson, Rebecca E. Browning, Khemraj Budachetri, José M.C. Ribeiro, Shahid Karim
Faculty Publications
Selenocysteine is the 21st naturally-occurring amino acid. Selenoproteins have diverse functions and many remain uncharacterized, but they are typically associated with antioxidant activity. The incorporation of selenocysteine into the nascent polypeptide chain recodes the TGA stop codon and this process depends upon a number of essential factors including the selenocysteine elongation factor (SEF). The transcriptional expression of SEF did not change significantly in tick midguts throughout the blood meal, but decreased in salivary glands to 20% at the end of the fast feeding phase. Since selenoprotein translation requires this specialized elongation factor, we targeted this gene for knockdown by RNAi …
Enhancement Of The Phytochemical And Fibre Content Of Beef-Patties With Himanthalia Elongata Seaweed, Sabrina Cox, Nissreen Abu-Ghannam
Enhancement Of The Phytochemical And Fibre Content Of Beef-Patties With Himanthalia Elongata Seaweed, Sabrina Cox, Nissreen Abu-Ghannam
Articles
The effect of adding Himanthalia elongata seaweed (10 - 40% w/w) as a source of antioxidants and dietary fibre on physical, chemical, microbial and sensory traits of cooked beef patties was studied throughout chilled storage. Patties with seaweed showed reduced cooking losses and were nearly 50% more tender as compared to patties without seaweed. Microbiological counts and lipid oxidation were significantly lower in patties containing seaweed (P < 0.05), by day 30 of storage there was no bacterial growth in samples with ≥ 20% seaweed and lipid oxidation levels were low (0.61 mg malondialdehyde/kg of sample). Seaweed incorporation significantly increased the dietary fibre (1.64 g per 100 g fw in 40% seaweed-patties), total phenolic content (up to 28.11 mg GAE/100 g fw) and DPPH radical scavenging activity (up to 52.32%) of patties compared to the control. Sensory analysis indicated that the seaweed-patties were accepted by consumers in terms of aroma, appearance, texture and taste. Patties containing 40% seaweed were rated highest in terms of overall acceptability, most likely due to improvement in texture and mouthfeel. Addition of seaweed in the formulation of beef patties leads to the enhancement of the nutritional and technological quality together with an acceptable sensory quality.
The Passiflora Tripartita (Banana Passion) Fruit: A Source Of Bioactive Flavonoid C-Glycosides Isolated By Hsccc And Characterized By Hplc–Dad–Esi/Ms/Ms, Mario J. Simirgiotis, Guillermo Schmeda-Hirschmann, Jorge Bórquez, Edward J. Kennelly
The Passiflora Tripartita (Banana Passion) Fruit: A Source Of Bioactive Flavonoid C-Glycosides Isolated By Hsccc And Characterized By Hplc–Dad–Esi/Ms/Ms, Mario J. Simirgiotis, Guillermo Schmeda-Hirschmann, Jorge Bórquez, Edward J. Kennelly
Publications and Research
The banana passion fruit (Passiflora tripartita Breiter, Passifloraceae) known as “tumbo” is very appreciated in tropical and subtropical countries of South America. Methanolic extracts from peel and the fruit juice of P. tripartita growing in Chile were analyzed for antioxidant capacity as well as for flavonoid and phenolic content. A chromatographic method was developed for the rapid identification of the main phenolics in the samples by HPLC-DAD and HPLC-MS. The fast fingerprint analysis allowed the detection of eighteen flavonoid C-glycosides and four flavonoid O-glycoside derivatives which were characterized by UV spectra and ESI-MS-MS analysis. Several of the C-glycosides detected are …