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At least 19 recordsLinked to original sources
PubMed1991

Comparative study of microorganisms and sensory attributes of condiments from the fermentation of different seeds.

Seeds of African locust bean, melon, castor oil bean and soybean were processed and fermented for 3 days to produce local condiments in the laboratory with a method that simulated the traditional production process. Microorganisms associated with their fermentation and the organoleptic properties of the products were compared. Altogether, seven species of bacteria were involved in the fermentation. These included five Bacillus spp. and one species each of Pseudomonas and Staphylococcus. Their occurrence vary between the seeds on the different days of fermentation. However, Bacillus spp. were present in all the seeds throughout the fermentation period. The sensory evaluation preference rating for the four products was highest for soybean condiment, followed by that made from locust bean. Melon condiment was the least preferred among the four products. Statistical analysis showed that there were significant differences (P less than or equal to 0.05) among the four products for each of the four organoleptic properties evaluated by the judges and also for titratable acidity. Glutamic acid level of soybean condiment was highest (0.31%) among the four products with that of melon being the lowest (0.04%). These results could serve as useful indices for the development of starter culture and optimization of production process in commercializing the production of these local condiments.

Bacillus↗
PubMed1992

[Resistance of Toxoplasma gondii to sodium chloride and condiments in pork sausage].

The aim of this study was to determine the resistance of Toxoplasma gondii cysts to salt (sodium chloride) and condiments (black pepper and garlic) in fresh sausages prepared with experimentally infected pork. The sausages were treated with 1.25, 2.00, and 2.50% salt with condiments added, and were refrigerated for 2, 24, and 48 hours, after which they were artificially digested. Mice were then inoculated with the digested matter. After 42 days the surviving mice were sacrificed and their serum examined using indirect immunofluorescence to detect anti-T. gondii antibodies. This examination showed that the treatments with salt over periods of less than 24 hours did not eliminate the parasite, and that only after 48 hours did the salt, at concentrations of 2.00 and 2.50%, effectively kill the parasite. The results of this experiment also showed that the condiments had no effect on the viability of T. gondii.

Animals↗
PubMed1979

Inhibitory effects of condiments and herbal drugs on the growth and toxin production of toxigenic fungi.

The effects of thirteen kinds of powdered herbal drugs and seven kinds of commercial dry condiments on the growth and toxin production of Aspergillus parasiticus, A. flavus, A. ochraceus, and A. versicolor were observed by introducing these substances into culture media for mycotoxin production. Of the twenty samples tested, cinnamon bark completely inhibited the fungal growth, while the others only inhibited the toxin production. The inhibitors were easily extracted from the samples with solvents such as hot water, chloroform, or ethanol. The extracts from coptis, philodendron bark, mustard, green tea leaves, and zanthoxylum completely inhibited the aflatoxin production of A. parasiticus, however, they had little or no inhibitory effect against A. flavus.

Aspergillus↗
PubMed1992

Tyramine content of preserved and fermented foods or condiments of Far Eastern cuisine.

The tyramine content of foodstuffs typical of the Far East was analysed: the items included fermented food and condiments as well as seven menus from different Far Eastern restaurants. The results of the present analysis extend to Far Eastern foods our previous conclusion that no severe dietary restrictions are needed in patients treated with moclobemide, a novel RIMA anti-depressant.

Asia↗
PubMed1992

Microorganisms associated with natural fermentation of Prosopis africana seeds for the production of okpiye.

Okpiye is a food condiment prepared by the fermentation of Prosopis africana seeds. The traditional process for the production and microbiological characteristics of the condiment were investigated. During laboratory fermentation that lasted 96 h, the mesquite seeds underwent a natural fermentation that was characterised by the growth of microorganisms to 10(6)-10(8) cfu/g. Several species of bacteria especially B. subtilis, B. licheniformis, B. megaterium, Staphylococcus epidermidis and Micrococcus spp were found to be the most actively involved organisms. However, significant contributions to the microbial ecology were made by Enterobacter cloacae and Klebsiella pneumoniae. Lactobacillus spp were present in low numbers towards the end of the fermentation. The presence of Proteus and Pseudomonas spp in traditional fermented samples demonstrate the variability which may exist in the microflora of individual fermented samples. Variations in the important microbial groups show that Bacillus spp were the most prevalent species and occurred until the end of fermentation. Temperature, pH and titratable acidity varied with time and were influenced by the metabolic activities of the microorganisms.

Bacillus↗
PubMed1991

[Elaboration of a dried-salted and smoked product using aquaculture species].

The purpose of this work was to adapt the procedure developed at the Instituto Nacional de la Nutrición Salvador Zubirán (INNSZ) for the conservation of the sardine to aquaculture species such as carp (Ciprinus carpio) and tilapia (Tilapia sp). The mixtures were designed on the basis of the chemical score method. The preparation of the patties included different fish presentations, and two methods were evaluated in order to obtain fish pulp. In the formulation of the final product, defatted soy, maize and wheat flour were included, as well as three different mixtures of condiments, which were then compared to the original formulation based on sardine. The raw materials and final products were subjected to sensory evaluation and to a shelf-life study. The results indicated that for these species, to obtain the fish pulp it is necessary to include one phase of the procedure, which can be manual or mechanical, because there are no significant differences between them. The formulations selected were: flour corn (10%)--flour soy (30%)--carp (60%), and flour corn (10%)--flour soy (22%)--tilapia (68%). In both cases the condiment mixture was eliminated, and only common salt was used. The protein content was of 40g/100g of the dry product, with a minimum shelflife of 12 weeks at room temperature (22 degrees-23 degrees C). During this period no rancidity developed, the product was microbiologically adequate for human consumption, and proved to have a higher sensory acceptance than sardine patties.

Analysis of Variance↗
PubMedDate not supplied

Chromium content of foods and diets.

Comparatively few valid data are available on the chromium content of foods and on the dietary chromium (Cr) intake of various populations. This is chiefly because of the difficulties encountered in contamination control during sampling, sample pretreatment, and analysis. Moreover, there are several analytical problems involved that are mostly owing to the low concentration level of Cr in foods. However, with the recent establishment of food reference materials with certified low concentrations of Cr, the analytical validity of studies on Cr content of foods and on its dietary intake by various populations can be ascertained. With the exception of herbs and condiments, and certain other special food items with a relatively low average consumption rate, such as tea, coffee, and some candies, most foods contain Cr below 100 micrograms/kg. Staple foods, particularly cereals and milk, are very low (less than or equal to 10 micrograms/kg) in Cr, showing little or no geographic variation. Food processing may increase food Cr content depending on the process. Processes, such as meat grinding and homogenization using stainless-steel equipment, very strongly increase the Cr content of foods. Also, acidic fruit juices in contact with steel cans are high in Cr, whereas cooking in aluminium vessels reduces the Cr content of foods. Average dietary Cr intake seems to fluctuate considerably among countries. In many developing countries, such as Brazil, the Sudan, and Iran, the dietary intake is high, from 50-100 micrograms/d, whereas in certain developed countries, such as Finland, Sweden, Switzerland, and the US, the intake is 50 micrograms/d or lower and, consequently, at or below the estimated safe and adequate daily dietary intake range of 50-200 micrograms/d established by the US National Academy of Sciences. The average Cr content of human milk is below 0.5 micrograms/L, thus resulting in a very low average intake of 0.3 microgram Cr/d by exclusively breast-fed infants in the US and Finland.

Chromium↗
PubMed2026

Comprehensive transcriptomic analysis of BjGL1-knockout Brassica juncea: novel insights into leaf trichome formation.

Brassica juncea is a common cruciferous crop, which can be used not only for oil extraction but also as condiments and medicinal materials. It is regarded by both traditional medicine and modern nutrition science as a food with combined dietary and health promoting value. Leaf trichomes are hair-like structures differentiated from epidermal cells and constitute an important barrier against biotic and abiotic stresses, playing a crucial role in enhancing plant resistance and thus possessing significant scientific relevance. In this study, the phenotype and gene editing site of BjA06.GL1 and BjB02.GL1 knockout mustard T1 generation plants were identified. Then, RNA sequencing was performed to compare the leaf transcriptome profiles between gene-edited lines and wild-type plants, with the aim of elucidating the molecular regulatory mechanisms by which BjGL1 controls leaf trichome development and associated biological processes in mustard. The sequencing data showed that, on average, 90.64% of the reads uniquely aligned to the Brassica juncea (Xuecai) reference genome. A total of 4,604 differentially expressed genes were identified in this study. Compared with the gene knockout mutant, 1,831 genes were significantly upregulated and 2,773 genes were downregulated in mustard leaves with trichomes. The differentially expressed genes were mainly enriched in pathways related to cytochrome P450 (CYP), transporters, environmental adaptation, and plant-pathogen interactions. These pathways are closely associated with secondary metabolite biosynthesis, transmembrane transport, and responses to abiotic stress and pathogen defense. qRT-PCR validation confirmed consistent expression trends of trichome regulatory genes screened from transcriptome data. This study provides an important theoretical basis for elucidating molecular mechanisms potentially contributing to trichome formation in mustard.

Mustard Plant↗
PubMed1976

High sodium-low potassium environment and hypertension.

The high sodium-low potassium environment of civilized people, operating on a genetic substrate of susceptibility, is the cardinal factor in the genesis and perpetuation of "essential" hypertension. The noxious effects begin in childhood, when habits of excess salt consumption are acquired at the family table, and are perpetuated by continuing habit and by increasing use of convenience and snack foods with artificially high concentrations of sodium and low levels of potassium. Present methods of food preparation leach out the protective potassium. Extradietary sodium chloride is a condiment not a requirement. Some primitive populations clearly preferred potassium chloride to sodium chloride. Chronic expansion of extracellular fluid volume induced by excess salt consumption causes the central and peripheral circulatory regulatory mechanisms to work at cross purposes, resulting in increased arterial pressure. The protective effect of potassium is dramatic and easily demonstrable in animals and man but its mechanism is not known. It cannot be entirely a direct effect on blood pressure because rats protected with extra potassium against a moderately high salt intake live much longer than control rats but have the same elevated blood pressures. In hypertension with a demonstrable "cause," the high sodium-low potassium environment makes a bad matter worse. In nature, feral man and his forebears were not confronted with excessive sodium and deficient potassium; indeed, the reverse was the case. Evolution has provided powerful mechanisms for conserving sodium and eliminating potassium, but no efficient physiologic mechanisms for conserving potassium and eliminating excess sodium. Most laboratory animal "control" diets contain an amount of sodium that fully suppresses aldosterone secretion, and the same is true of the "average" diet of the American people. Inadequate attention to dietary sodium and potassium makes many studies in both animals and man of uncertain validity. Internally, essential hypertension is an exceedingly complex mosaic of physiologic interactions. Viewed from outside, it is a disorder for which genetic material sets the stage; excessive sodium precipitates it and perpetuates it. Extra salt makes all forms more rapidly progressive and accelerates the onset of terminal events; extra potassium is everywhere protective. When an entire population eats excessively of salt, hypertension will develop among those genetically susceptible, but epidemiologic studies of salt versus blood pressure will not show a relation of salt to hypertension. This is the saturation effect. Low sodium diets are therapeutically effective but generally regarded as an impossible or an unnecessary nuisance. Effective prevention programs must be instituted at as early an age as possible. The efficacy of a prophylactic/therapeutic low sodium-high potassium diet should be weighed against the uncertain hazards of a lifetime of pill taking.

Adolescent↗
PubMed1975

Role of life-style and dietary habits in risk of cancer among seventh-day adventists.

The Seventh-Day Adventist population abstains from smoking and drinking; about 50% follow a lacto-ovo-vegetarian diet; and most avoid the use of coffee, tea, hot condiments, and spices. Existing data on cancer mortality in Seventh-Day Adventists clearly document mortality rates that are 50 to 70% of general population rates for most cancer sites that are unrelated to smoking and drinking. Several approaches to determining whether this reduced risk is due to the unique Seventh-Day Adventist life-style or selective factors related to who choses to become and remain a Seventh-Day Adventist are described. A comparison of the mortality experience of Seventh-Day Adventist and non-Seventh-Day Adventist physicians shows equal cancer mortality, which is consistent with the hypothesis that the apparent reduced risk of cancer death in all Adventists may be due to selective factors. However, the results of a small case-control study of colon and breast cancer among Adventists show statistically significant relative risks for colon cancer of 2.8 for past use of meat. For current food use, the significant relative risks are 2.3 for beef, 2.7 for lamb, and 2.1 for a combined group og highly saturated fat foods. This strongly suggests that the lacto-ovo-vegetarian diet may protect against colon cancer. However, the evidence linking diet to breast cancer is less clear. Because of the marked variability in dietary habits within the Seventh-Day Adventist population, they will be a productive group for further study of diet and cancer.

Adult↗
PubMedDate not supplied

Constituents of West African medicinal plants. XIV. Constituents of Piper guineense Schum, and Thonn.

Piper guineense Schum, and Thonn. (Piperaceae), a woodsy climber of Ghana and other parts of West Africa, has been used as a condiment and a native medicinal. Chromatography of an extract of the fruits afforded the amides piperine, N-isobutyloctadeca-trans-2-trans-4-dienamide, sylvatine, delta alpha beta-dihydropiperine, trichostachine and delta alpha beta-dihydropiperlonguminine, the last of which is a new naturally occurring amide. In a similar manner, chromatography of an acetone extract of the roots afforded piperine, trichostachine and delta alpha beta-dihydropiperine while an acetone extract of the leaves yielded dihydrocubebin, a new naturally occurring lignan.

1-Propanol↗
PubMed1992

[Analysis of disorders of adolescent behavior at the Diagnostic- Referral Family Center in Szczecin].

As many as 120 subjects, directed in 1984-1988 to the Diagnostic-Consultative Family Centre in Szczecin, were studied due to behaviour disorders or penal acts. Thirteen (10.8%) juveniles were exempted from further studies, since they were diagnosed to have mental deficiency or encephalopathy. The rest was studied by means of diagnostic criteria for behaviour disorders according to DSM-III-R. Those complying with the criteria made up a group with Behaviour Distemper Syndrome (BDS)--74 persons (55 boys and 19 girls), while the others formed a group holding Single Behaviour Distemper (SBD)--33 persons (21 boys and 12 girls). Two age subgroups, 7-14 and 15-17 years, were isolated from each of the groups. Use was made of own questionnaire to collect data concerning factors that might induce the revealed behaviour disorders. Groups BDS and SBD were compared with regard to the type and incidence rate of respective signs of behaviour disorders, according to criteria DSM-III-R, and also the age, sex as well as social background, living environment, and hereditary encumberance, course of pregnancy and delivery, former psychophysical development, use of condiments, somatic disorders actually evidenced, parental and school environmental atmosphere and that of peers of the studied group.

Adolescent↗
PubMed1992

Nutrition situation in metro Manila.

Summarizing the general characteristics of food consumption pattern and dietary status of the country's central urban region, the following are brought to focus: Metro Manila as compared to all urban and rural areas consumes less cereal grains but more sugars and fats and oils; consumes more of the high quality protein foods such as meat, poultry, eggs, milk and dried beans; and consumes less of fruits and vegetables. Availability and affordability of foods in the respective sectors could have affected to a large extent the magnitude of consumption differences. Although urban households had the advantage of a more varied and quantitatively higher food consumption, their nutrient intake was not really very different from rural households. Metro Manila still had a 13.7 percent calorie gap in its intake in 1987, and intake of ascorbic acid was notably lower than the rural sector. However, intake of thiamin and riboflavin as well as fat was appreciably higher in the metropolis. Briefly identifying the trends in food consumption with reference to six survey year periods from 1974 to 1987 (excluding 1984 and 1985), Metro Manila diet disclosed the following: increasing trend for sugars and syrups as well as dried beans, nuts and seeds and decreasing trend for cereal products, fruits and vegetables and condiments and others. There was a decrease in overall food consumption among Metro Manila households during the economic crisis that transpired in 1984 and 1985. However, there was a steady consumption of rice which was under price control, and a significant increase in the intake of some food items particularly green leafy and yellow vegetables which were among the cheapest food items available in Metro Manila markets. Some food adjustments were evidently resorted to during the period of economic dislocation showing the resiliency of the urban population. Metro Manila has been apparently drawing inordinately large amounts of the food supply from the rest of the country. There is therefore an "urban bias" of food supply to Metro Manila, that is, there is a much higher demand capacity for Metro Manila to draw food supply because of its higher income level and bigger population. The impact of this situation in terms of nutrition and food supply in the rural areas should be carefully examined so as not to put the rural areas in extreme disadvantage. FNRI nutrition surveys have shown that dietary energy inadequacy remains rampant in Metro Manila, while protein continues to be a marginal problem.(ABSTRACT TRUNCATED AT 400 WORDS)

Adolescent↗
PubMed1991

[Determination of magnolol in cortex Magnoliae officinalis and its processed samples by HPLC and studies on ginger-processed principles].

The experimental result of the quantitative determination of magnolol in Cortex Magnoliae Officinalis and its processed samples by HPLC has shown that the stir-fried sample has the highest content of magnolol among all sample and so does the ginger-fried sample among all ginger-processed samples. As a condiment, ginger can increase the content of magnolol to a certain extent, but the quantity used in processing does not affect the content significantly.

Biphenyl Compounds↗
PubMed1977

[Distribution of Cl. perfringens in preserved food and the lecithinase activity of isolated strains].

This is a study of 414 different foodstuff types for Cl. perfringens presence determination. Of the meat products are with the highest contamination - 32 per cent, next ranking seasoning spices ond condiments, and auxiliary materials - 10.9 per cent. In milk, dairy and confectionary products it is isolated in 3.8 per cent of samples, while in tinned foodstuffs - in 1.8 per cent. Lecithinase production of the isolated strains in Kitt-Tarozi bouillon, Following 18-20 hour-long cultivation at 37 degrees C is studied, and dosed within limits ranging from 5 to 100 DMO. In meat food - pork in its own sauce, the development and lecithinase activity of some strains with different doses lecithinase in the enriching bouillon is studied after cultivation of the same at room temperature for 18-20 hours. Under the conditions outlined it is established that the growth of the strains is analogical to that of the bouillon, whilst their lecithinase activity shows a several-fold increase, and is dependent on the individual characteristics of the strains, and on their adaptive properties. The produced quantity of lecithinase does not affect the toxicity of strains upon oral infection of the animals experimented.

Animals↗