Bottle gourd (Lagenaria siceraria) is a naturally rich source of several phytochemicals that play a vital role in the prevention of diseases. In the present study, the effect of bottle gourd flour ...(BGF) as a fat mimetic in biscuits at different concentrations (10, 15, 20, 25, and 50% w/w) was explored. Rheological properties, the microstructure of dough, bioactive compounds, anti-diabetic potential, storage stability, and the nutritional, physical, and sensory properties of samples were investigated. The addition of BGF in wheat flour (WF) showed increased water absorption (58.70–72.43%) and reduced dough stability time (11.71–5.01 min). Trough (1165.11–1096.10 Torque) and set back viscosities (471.21–448.09 Torque) decreased significantly (P ≤ 0.05) with the increased level of BGF in WF. Furthermore, gluten content was also reduced. The baking process decreased the IC50 values, although total phenol content and total flavonoid content decreased. Shelf life study of 2 months revealed no significant (P ≤ 0.05) difference in bioactive compounds, and alpha-amylase inhibition activity of fat-replaced biscuits. Moreover, the anti-hyperglycemic activity of BGF-WF biscuits in human subjects also showed positive results. The percentage increase in both peroxide value (0.2–2.87 milliequivalent O2/kg of fat) and free fatty acid (0.1–0.9%) during storage was significantly (P ≤ 0.05) lower than control biscuits (0.9–5.53 mill-equivalent O2/kg of fat and 0.2–1.1%), which correlates to the enhanced activity of bioactive compounds in BGF-WF biscuits, which in turn relates to decreasing the rate of oxidation. The crude fiber and protein contents of BGF-WF biscuits were improved from 0.21 to 17.30% and 11.20 to 18.70%, respectively. Sensory and textural performance exhibited that the biscuits were acceptable after fat replacement of up to 15% BGF. Based on this study, BGF may be suggested as an excellent natural fat replacer to be used in nutraceuticals and functional foods.
Celotno besedilo
Dostopno za:
DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, UILJ, UKNU, UL, UM, UPUK
Objective
This study was undertaken to identify factors that predict discordance between the screening instruments Neurological Disorders Depression Inventory for Epilepsy (NDDI‐E) and Generalized ...Anxiety Disorder scale (GAD‐7), and diagnoses made by qualified psychiatrists among patients with seizure disorders. Importantly, this is not a validation study; rather, it investigates clinicodemographic predictors of discordance between screening tests and psychiatric assessment.
Methods
Adult patients admitted for inpatient video‐electroencephalographic monitoring completed eight psychometric instruments, including the NDDI‐E and GAD‐7, and psychiatric assessment. Patients were grouped according to agreement between the screening instrument and psychiatrists’ diagnoses. Screening was "discordant" if the outcome differed from the psychiatrist's diagnosis, including both false positive and false negative results. Bayesian statistical analyses were used to identify factors associated with discordance.
Results
A total of 411 patients met inclusion criteria; mean age was 39.6 years, and 55.5% (n = 228) were female. Depression screening was discordant in 33% of cases (n = 136/411), driven by false positives (n = 76/136, 56%) rather than false negatives (n = 60/136, 44%). Likewise, anxiety screening was discordant in one third of cases (n = 121/411, 29%) due to false positives (n = 60/121, 50%) and false negatives (n = 61/121, 50%). Seven clinical factors were predictive of discordant screening for both depression and anxiety: greater dissociative symptoms, greater patient‐reported adverse events, subjective cognitive impairment, negative affect, detachment, disinhibition, and psychoticism. When the analyses were restricted to only patients with psychogenic nonepileptic seizures (PNES) or epilepsy, the rate of discordant depression screening was higher in the PNES group (n = 29, 47%) compared to the epilepsy group (n = 70, 30%, Bayes factor for the alternative hypothesis = 4.65).
Significance
Patients with seizure disorders who self‐report a variety of psychiatric and other symptoms should be evaluated more thoroughly for depression and anxiety, regardless of screening test results, especially if they have PNES and not epilepsy. Clinical assessment by a qualified psychiatrist remains essential in diagnosing depressive and anxiety disorders among such patients.
Low serum levels of 25-hydroxyvitamin D 25(OH)D and low sunlight exposure are known risk factors for the development of multiple sclerosis. Add-on vitamin D supplementation trials in established ...multiple sclerosis have been inconclusive. The effects of vitamin D supplementation to prevent multiple sclerosis is unknown. We aimed to test the hypothesis that oral vitamin D3 supplementation in high-risk clinically isolated syndrome (abnormal MRI, at least three T2 brain and/or spinal cord lesions), delays time to conversion to definite multiple sclerosis, that the therapeutic effect is dose-dependent, and that all doses are safe and well tolerated. We conducted a double-blind trial in Australia and New Zealand. Eligible participants were randomized 1:1:1:1 to placebo, 1000, 5000 or 10 000 international units (IU) of oral vitamin D3 daily within each study centre (n = 23) and followed for up to 48 weeks. Between 2013 and 2021, we enrolled 204 participants. Brain MRI scans were performed at baseline, 24 and 48 weeks. The main study outcome was conversion to clinically definite multiple sclerosis based on the 2010 McDonald criteria defined as either a clinical relapse or new brain MRI T2 lesion development. We included 199 cases in the intention-to-treat analysis based on assigned dose. Of these, 116 converted to multiple sclerosis by 48 weeks (58%). Compared to placebo, the hazard ratios (95% confidence interval) for conversion were 1000 IU 0.87 (0.50, 1.50); 5000 IU 1.37 (0.82, 2.29); and 10 000 IU 1.28 (0.76, 2.14). In an adjusted model including age, sex, latitude, study centre and baseline symptom number, clinically isolated syndrome onset site, presence of infratentorial lesions and use of steroids, the hazard ratios (versus placebo) were 1000 IU 0.80 (0.45, 1.44); 5000 IU 1.36 (0.78, 2.38); and 10 000 IU 1.07 (0.62, 1.85). Vitamin D3 supplementation was safe and well tolerated. We did not demonstrate reduction in multiple sclerosis disease activity by vitamin D3 supplementation after a high-risk clinically isolated syndrome.
The gluten-free products available on the markets are deficient in bioactive compounds and high in cost. The present study is designed to develop gluten-free biscuits with enhanced nutritional ...properties. The gluten-free biscuits are formulated with rice flour (RF) incorporated with Assyrian plum fruit flour (APF) and bio-waste date-pit flour (DPF) according to the following ratios; RF:DPF:APF (100:0:0)/T0, (90:5:5)/T1, (80:10:10)/T2, and (70:15:15)/T3. The results demonstrate that flour blends with different concentrations of APF and DPF incorporated in RF have high contents of protein, damaged starch, crude fiber, ash, phytochemicals, and antioxidants in contrast to 100% RF, which shows the lowest values for all these parameters. The pasting properties of the flour blends reveals that the values of peak, final, breakdown, and setback viscosities reduce from T1 to T3. Similarly, a differential scanning calorimeter reveals that the phase transition temperature of the flour blends decreases with the increasing amylose content. Moreover, the scanning electron microscopy of the biscuit samples shows a positive contribution of APF and DPF for the development of the desired compactness of the structure due to the leaching of amylose content from the starch. The total phenol content (TPC) and total flavonoid content (TFC) increase from 38.43 to 132.20 mg GAE/100 g DW and 18.67 to 87.27 mg CE/100 g DW, respectively. Similarly, the antioxidant activities of biscuits improved. The protein and fiber contents of the biscuits increased from 10.20 to 14.73% and 0.69 to 12.25%, respectively. The biscuits prepared from T3 resulted in a firmer texture with a reduced spread ratio. However, the formulation of T1 and T2 biscuit samples contributed to desirable physical and sensory properties. Therefore, the addition of DPF and APF to RF is a sustainable way to make gluten-free biscuits as they provide adequate amylose, damaged starch, and fiber content to overcome the essential role of gluten in the baked product with nutraceutical properties.
High fat intake is associated with various health disorders. Therefore, there have been continued efforts to reduce the fat content in food products and replace it with various fat replacers. In the ...present study, the effect of black gram (
Vigna mungo
) flour (BGF) as a fat replacer in biscuits at different concentrations (10, 15, 20, 25, and 50% w/w) was explored. The proximate functional, rheological, microstructural, phytochemical, antioxidant, nutritional, and sensory properties of the flour and biscuits samples were evaluated. The inclusion of BGF in the formulation of biscuit altered dough rheology significantly (
P
≤ 0.05). The gluten content of the flour blends decreases with the addition of BGF, while the increased water absorption (145.60–162.24%) increases in the gluten development time, and it was increased from 1.67 min for control (without BGF) to 11.50 min for 50% BGF substitution. Furthermore, the addition of BGF resulted in a significant (
P
≤ 0.05) decrease in setback (958–162 cP) and breakdown (7561–894 cP) viscosities. The scanning electron microscopy of biscuits dough elaborated after fat replacement at different levels showing that evenly distribution of starch granule was disrupted, and the gluten matrix was often ruptured. Total phenolic content (TPC) and total flavonoid content (TFC) of flour samples increased from 16.73–177.16 mg Gallic acid/100 g dw and 18.56–421.60 mg Catechin/100 dw, respectively. Baking decreased the TPC, whereas TFC was increased in comparison to flour blends. Similarly, biscuits also showed an increment in their antioxidant activity. The crude fiber and protein contents of BGF-WF (Wheat flour) biscuits improved from 0.21 to 3.01% and 15.20 to 26.85%, respectively. Sensory and textural performance exhibited that the biscuits were acceptable for fat replacement up to 15% BGF. Based on this study, BGF may be promoted and commercialized as a highly antioxidative and nutritive edible flour, which can be prospectively used in the development of natural fat replacers, nutraceuticals, and functional foods. The current approach also enhances the economy of legumes processing industries by providing value to BGFs.
•Psychiatric comorbidities are common among older adults admitted for VEM.•PNES is not as frequently diagnosed in older adults compared to younger adults.•Risk factors for PNES in younger adults are ...also applicable to older adults.•Older adults presenting for VEM had more cognitive impairment than younger adults.
To compare the clinical, psychiatric, and cognitive characteristics of older with younger patients presenting to a video-EEG monitoring (VEM) unit.
This was a retrospective case–control study involving patients admitted for VEM over a two-year period (from April 2018 to April 2020) at two comprehensive epilepsy units. Patients were categorized into an older (≥60 years) and a younger (<60 years) group. Younger patients were individually matched to older adults to form a matched younger group. Diagnosis was determined by a consensus opinion of epileptologists, neurologists, and neuropsychiatrists. The main diagnostic categories were epilepsy, psychogenic nonepileptic seizures (PNES), and ‘other’ diagnosis (non-diagnostic and other nonepileptic diagnoses). Clinical psychiatric diagnoses were obtained from neuropsychiatric reports. Objective cognitive function was measured with the Neuropsychiatry Unit Cognitive Assessment Tool (NUCOG). Subjective cognitive function was assessed using the Quality of Life in Epilepsy Inventory-89 (QOLIE-89) cognitive subscales.
Five-hundred and thirty three patients (71 older, 462 younger) aged 16–91 years were admitted to the VEM unit during the study period. There was a diagnosis of focal epilepsy in 55% of the older group and 48% of the younger group, generalized epilepsy in 3% of the older group and 10% of the younger group, and ‘other’ in 32% of the older group and 19% of the younger group. Ten percent (2 males and 5 females) of the older group were diagnosed with PNES compared to 22% of the younger group (p = 0.016). A depressive disorder was diagnosed in 34% of the older group and 24% of the younger group (p = 0.20). An anxiety disorder was diagnosed in 15% of the older group and 25% of the younger group (p = 0.15). Mild neurocognitive disorder was more common in the older group (34%) compared to the matched younger group (34% vs 3%, p < 0.001). The older group had lower mean NUCOG scores compared to the matched younger group (79.49 vs 87.73, p = <0.001). There was no evidence for a relationship between mean NUCOG score and overall subjective cognitive difficulties for the older group (r = 0.03, p = 0.83). Among older adults, those diagnosed with PNES had more experiences of childhood trauma. Measures of dissociation, depression, or general anxiety did not differ between PNES and non-PNES diagnoses in the older group.
Psychiatric comorbidities are common among older adults admitted for VEM. The psychological impact of epilepsy and risk factors for PNES seen in younger patients are also applicable in the older group. The older group demonstrated more cognitive impairments than the younger group, although these were usually unrecognized by individuals. Older adults admitted to VEM will benefit from psychiatric and neuropsychological input to ensure a comprehensive care approach to evaluation and management.
Food protein: Food colour interactions and its application in rapid protein assay Saeed, S.M.G.,University of Karachi (Pakistan). Dept. of Food Science and Technology; Abdullah, S.U.,University of Karachi (Pakistan). Div. of Food Research; Sayeed, S.A.,University of Karachi (Pakistan). Dept. of Food Science and Technology ...
Czech Journal of Food Sciences,
01/2010, Letnik:
28, Številka:
6
Journal Article
Recenzirano
Odprti dostop
The aim of this study was to demonstrate the protein complexation with Carmoisine and its possible use as a rapid staining agent for electrophoretically resolved proteins to get immediate rsults that ...are often required in the research. Our results have shown that the intensity, staining, and sharpness of the stained protein bands were excellent as compared to Coomassie Brilliant Blue-R-250, which is an established staining agent for visualising electrophoretically resolved proteins. The data illustrates that Carmoisine is a fast reacting dye forming colour-complexes with all types of food proteins including curry leaves proteins. The protein bands are visualised within an hour, which is useful for the initial immediate protein identifications. Carmoisine is a highly sensitive, rapid, and lasting dye. It can provide a quick protein assay, the results may be later confirmed by using Coomassie if so required. Experiments based on the tryptic digestibility in vitro revealed that colour binding has no adverse effect on hydrolysis of peptide bonds by the intestinal proteases.
The present study is based on the investigation of the differences in microstructure of dough after egg replacement by black gram flour (BGF) using the technique scan-electronmicroscopy (SEM). It ...also includes evaluating the impact of BGF on physicochemical properties of flour, dough rheology and on the end quality of biscuits. The study provided a practical solution for eliminating egg from the recipe of biscuits to minimize certain health issues and to promote bakery products excluding egg as an ingredient. The biscuits made with black gram flour instead of egg were found to be equally good in comparing the textural, dimensional and sensorial properties of biscuits. The dough behavior during on-line processing indicated excellent machinable properties of black gram flour. The results obtained from SEM, glutomatic, farinograph, viscoamylograph and texture analyzer proved that quality of biscuit from BGF is superior to the control while comparing certain parameters. It may be concluded that BGF is an excellent substitute of egg in biscuit recipe and will rectify many of the health issues in future. The present findings suggest correlation between SEM microstructure and rheological behavior of dough.
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