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At least 199 records · Page 11Linked to original sources
PubMed1985

Development of a compressed product made with sardine.

The per capita consumption of marine products is very low in Mexico, averaging less than 4 g/day. This fact has been partially attributed to the costly techniques used in their preservation, which result in high market prices unaffordable for large segments of the population. Previous research lead to the development of pressed and salted patties based on lean fish species, the low cost and easy preservation of which would contribute to a higher fish consumption among the low socio-economic strata of the Mexican population. The present work was directed to adapt the procedure to sardine, which is more abundant and less expensive than lean fish species. Since defatting the sardine lead to poor sensorial characteristics of the patties, measures were taken to protect the fat from oxidation, through the use of BHT and citric acid. The best results were obtained with descaled sardine, and with the addition of 8% NaCl, 10% corn flour and a condiment mixture. The resulting product had 32% of high-quality protein and a shelf life of at least six months under environmental conditions. Its cost per gram of protein was one-third lower than the price of fresh or canned sardine. Sensorial tests revealed an acceptability of 82%.

Amino Acids, Essential↗
PubMed1983

Effect of 1-phenylpentanol on release of secretin and exocrine pancreatic secretion in dogs and humans.

1-Phenyl-1-hydroxy-N-pentane is a synthetic derivative of an ingredient of Curcuma longa that is used as a condiment and dye. The effects of 1-phenyl-1- hydroxy-N-pentane on release of secretin, gastrin, and pancreatic secretion of bicarbonate and protein were studied in both dogs and humans. In fasting dogs with gastric fistulas and modified Herrera's pancreatic fistulas, intraduodenal administration of 1-phenyl-1-hydroxy-N-pentane (pH 6.7) in three different doses (25, 50, and 100 mg/kg) resulted in significant increases in both plasma secretin concentration and bicarbonate output. The increases in the two variables were dose related. The bicarbonate output and plasma secretin concentration produced by the doses of 1-phenyl-1-hydroxy-N-pentane correlated well. No significant change occurred in either protein output or plasma gastrin concentration. The effect of intragastric 1-phenyl-1-hydroxy-N-pentane on release of secretin and pancreatic secretion was also studied in the digestive state. While gastric pH was maintained at 5.5 by intragastric titration with 1 N NaOH after intragastric administration of 5% liver extract solution, intragastric administration of 1-phenyl-1-hydroxy-N-pentane (100 mg/kg) resulted in significant increases in both plasma secretin concentrations and pancreatic bicarbonate output. In the same experiment, the plasma gastrin concentration did not change significantly, whereas gastric acid secretion decreased significantly after the 1-phenyl-1-hydroxy-N-pentane administration. In 6 human volunteers, both plasma secretin concentration and pancreatic bicarbonate output significantly increased when 2% 1-phenyl-1-hydroxy-N-pentane solution, 30 ml/30 min, was infused in the upper jejunum. Again, no increase in the protein output was apparent. These studies indicate that endogenous secretin is released by an agent other than acid and suggest strongly that the increased pancreatic bicarbonate secretion is attributed to the increased plasma concentration of secretin. 1-Phenyl-1-hydroxy-N-pentane may be a useful agent for release of secretin in subjects with achlorhydria, severe hyposecretory state, or total gastrectomy.

Adult↗
PubMed1982

An evaluation of a traditional Vietnamese diet in the UK.

Research was undertaken to establish what constitutes a Vietnamese diet and assess the diet for nutritional content. The study was also to ascertain whether a traditional diet was available and economically feasible in the UK. The study revealed a diet high in carbohydrates and low in fat. Except for rice and a few condiments, the Vietnamese used foods indigenous to the UK but retained their food culture through traditional cooking methods and food combinations. A Vietnamese diet which meets the estimated nutritional requirements, was less expensive than the average UK diet.

Adolescent↗
PubMed1982

[Microbiological studies of beef tartar].

Two hundred lots of 'filet américain' (a mixture of minced meat, acid sauce, condiments, salt, etc., meant to be eaten raw) were sampled from retailers and examined for several types of micro-organism; 185 lots had been prepared by the retailer, fifteen on an 'industrial' scale. Pork had been used in seventy-three lots (including fourteen 'industrial' lots); beef was present in all lots, horse meat in none of them. On the whole, the bacterial state of the meats in which pork had been used was found to be considerably inferior to that of samples not containing this ingredient. The aerobic bacterial count and number of yeasts, as well as Enterobacteriaceae and group D. streptococci were at least 10 times higher on an average in this case than they were in lots not containing pork. In the case of Lactobacillus, Staphylococcus aureus and Clostridium perfringens the picture was similar, though the counts of the two lastnamed species were smaller. Salmonella was detected in 84 per cent of the pork-containing lots and in 13 per cent of the other lots. For Yersinia enterocolitica, these figures were 44 per cent and 5 per cent, and for Campylobacter fetus, subsp, jejuni 18 per cent and 6 per cent. The pH varied from 5 to 6. Lots containing pork averaged a higher pH. Addition of acid sauce had only a slight effect on pH levels. A number of these results were related to each other. It is concluded that the use of raw pork in meat products meant for raw consumption should be avoided.

Animals↗
PubMed1996

The making of a user friendly MAOI diet.

BACKGROUND: Many monoamine oxidase inhibitor (MAOI) diets are considered to be excessively restrictive and founded on poor scientific evidence. We present a safe and practical MAOI diet based on the related clinical and analytic data. METHOD: We used a critical review of the literature and our own tyramine assay results to categorize foods to be restricted absolutely, taken in moderation only, or unrestricted. RESULTS: We recommend that users avoid aged cheese; aged or cured meats (e.g., air-dried sausage); any potentially spoiled meat, poultry, or fish; broad (fava) bean pods; Marmite concentrated yeast extract; sauerkraut; soy sauce and soy bean condiments; and tap beer. Wine and domestic bottled or canned beer are considered safe when consumed in moderation. Other foods not mentioned are considered unrestricted. CONCLUSION: The concerns about perpetuating an overly restrictive MAOI diet include the avoidance by prescribers of a potentially useful treatment option, excessive limitations on lifestyle for patients, and increased risk to patients secondary to noncompliance with the diet. We propose an MAOI diet that has a solid scientific and clinical basis and that is, above all, practical.

Acute Disease↗
PubMed1998

[Sensitization to paprika: anaphylaxis after intake and rhinoconjunctivitis after contact through airways].

naphylaxis after the intake of paprika and with rhinoconjunctivitis symptoms related to her current occupation, as spices-and-condiment seller, induced the patient to attend to a medical consult. The patient tolerated another solanaceous in her diet. The study was based on skin test using own extracts of different solanaceous, both at room temperature and after warming them up. Skin test with prick-by-prick test were also carried out with fresh solanaceous. All skin tests showed a positive result. The study was completed with conjunctival challenge-test using all the different extracts (positive result with paprika) and use-test with fresh solanaceous (positive result with paprika). In laboratory study, specific IgE was detected to all the solanaceous, as well as histamine release-test positive. Crossed-reactivity between the paprika antigenic determinant recognized by the patient and the one presented by the rest of solanaceous could not be detected using RAST-inhibition studies. This results and the good tolerance of other solanaceous in diet could show that the paprika's antigenic determinant, what induced allergic symptoms in the patient, was not present in the rest of solanaceous.

Adolescent↗
PubMed1998

Human metabolism and excretion of cancer chemoprotective glucosinolates and isothiocyanates of cruciferous vegetables.

Isothiocyanates and their naturally occurring glucosinolate precursors are widely consumed as part of a diet rich in cruciferous vegetables. When plant cells are damaged, glucosinolates are released and converted to isothiocyanates by the enzyme myrosinase. Many isothiocyanates inhibit the neoplastic effects of various carcinogens at a number of organ sites. Consequently, these agents are attracting attention as potential chemoprotectors against cancer. As a prerequisite to understanding the mechanism of the protective effects of these compounds, which is thought to involve the modulation of carcinogen metabolism by the induction of phase 2 detoxication enzymes and the inhibition of phase 1 carcinogen-activating enzymes, we examined the fate of ingested isothiocyanates and glucosinolates in humans. Recently developed novel methods for quantifying isothiocyanates (and glucosinolates after their quantitative conversion to isothiocyanates by purified myrosinase) and their urinary metabolites (largely dithiocarbamates) have made possible a detailed examination of the fates of isothiocyanates and glucosinolates of dietary crucifers. In a series of studies in normal volunteers, we made these findings. First, in nonsmokers, urinary dithiocarbamates were detected only after the consumption of cruciferous vegetables and condiments rich in isothiocyanates and/or glucosinolates. In sharp contrast, the consumption of noncrucifers (corn, tomatoes, green beans, and carrots) did not lead to the excretion of dithiocarbamates. Moreover, the quantities of dithiocarbamates excreted were related to the glucosinolate/isothiocyanate profiles of the cruciferous vegetables administered (kale, broccoli, green cabbage, and turnip roots). Second, eating prepared horseradish containing graded doses of isothiocyanates (12.3-74 micromol; mostly allyl isothiocyanate) led to a rapid excretion of proportionate amounts (42-44%) of urinary dithiocarbamates with first-order kinetics. The ingestion of broccoli in which myrosinase had been heat-inactivated also led to proportionate but low (10-20%) recoveries of urinary dithiocarbamates. Broccoli samples subsequently treated with myrosinase to produce the cognate isothiocyanates were much more completely (47%) converted to dithiocarbamates. Finally, when bowel microflora were reduced by mechanical cleansing and antibiotics, the conversion of glucosinolates became negligible. These results establish that humans convert substantial amounts of isothiocyanates and glucosinolates to urinary dithiocarbamates that can be easily quantified, thus paving the way for meaningful studies of phase 2 enzyme induction in humans.

Adult↗
PubMed1998

[Nutritional characteristics of a cookie formulated with bovine blood plasma as a main source of protein].

The nutritional characteristics of a cookie formulated with bovine plasma as main protein source was evaluated. Bovine plasma was mixed with wheat flour, sugar or salt, condiments and vegetable oil. The mix was placed in trays and baking at 120 degrees C during 1 hour. Moisture, fat, protein, carbohydrate, metabolizable energy, ash, iron, essential amino acids, essential fatty acids, apparent digestibility, protein efficiency ratio, acceptability and tolerance of the final product were determined. Results indicated that 100 g of the cookie have 5 g of moisture, 16 g of fat, 16 g of protein, 61.4 g of carbohydrate, 408.2 Kcal of metabolizable energy, 1.59 g of ash, 1.9 mg of iron and 6.59 g of essential amino acids. Polyunsaturated fatty acids are in higher amount than saturated fatty acids. Results also indicated that 100 g of cookie provide at least 20% of the daily energy requirements, 24% of the iron and between 30 to 50% of the daily protein requirements for children at school age. Its digestibility and PER, tested in rats, were of 88.4% and 2.32 respectively. Acceptability and tolerance, both tested in children, were 97% and 100% respectively. The protein cookie could be included as a protein and energy supply in school meals.

Amino Acids, Essential↗