International Journal of Food and Nutrition Research


Compositional analysis of genetically modified soybeans placed on Taiwan market

Research Article of International Journal of Food and Nutrition Research Compositional analysis of genetically modified soybeans placed on Taiwan market Huan-Yu Lin1, Jen-Tao Chen1, Mei-Li Chao1, Bo-Chou Chen1, Jo-Chi Wang1, Hsuen-Chun Liao1, Hui-Wen Chang1, Hsin-Tang Lin2 and Wen-Shen Chu1* 1Bioresource Collection and Research Center, Food Industry Research and Development Institute, Hsinchu 300, Taiwan; 2Food and Drug Administration, Ministry of Health and Welfare, Taipei 115, Taiwan(Present: Graduate Institute of Food Safety, National Chung Hsing University, Taichung 402, Taiwan) Soybean is an important protein source for consumers in Taiwan. Soybean production in Taiwan is not self-sufficient. Taiwan imports 2.5 million tons of soybeans annually. More than 90% of the imported soybeans are genetically modified (GM). To provide an objective assessment on safety of GM soybean and for post-market monitoring, we conducted a comparative assessment on key component compositions between imported GM soybean and local non-GM soybean from Taiwan. All the soybean samples were purchased from the local market to simulate the status of Taiwanese consumers in purchasing soybeans. The GM soybean samples were herbicide-tolerant soybeans. The content of the proximate, the amino acid composition, the fatty acid composition, vitamins, minerals, antinutritional factors, and isoflavones of soybean samples were analyzed. Most contents of the key components of the GM soybean had no significant difference with those of the non-GM soybean. However, the contents of ash, crude protein, amino acids, myristic acid, behenic acid, phosphorus, iron and phytic acid were significantly lower in the GM soybean samples, and the contents of crude fat, margaric acid, and stearic acid were significantly higher in the GM soybean samples. But they were all within the range of reference values. A total of 314 pesticide residues in each of the samples were analyzed. Glyphosate residue was detected only in GM soybean samples, but it is well below the threshold ...

HPLC profiling, in vitro antisickling and antioxidant activities of phenolic compound extracts from black bean seeds (Phaseolus vulgarus L.) used in the management of sickle cell disease in the West Region of Cameroon

Research Article of International Journal of Food and Nutrition Research HPLC profiling, in vitro antisickling and antioxidant activities of phenolic compound extracts from black bean seeds (Phaseolus vulgarus L.) used in the management of sickle cell disease in the West Region of Cameroon Nkenmeni D. C.1, Kotue T. C.1*; Kumar P.2; Djouhou F. M.1 ;Ngo S. F.3; Pieme A. C.4; Kansci G1; Fokou E.1; Arumugam N.2 1Laboratory for Food Science and Metabolism - Department of Biochemistry – Faculty of Science – University of Yaounde 1, Cameroon; 2Department of Biotechnology – University of Pondicherry, India;3Hematological Service at the Central Hospital, Yaounde, Cameroon.; 4Laboratory of Biochemistry, Physiology and Pharmacology - Faculty of Medicine and Biomedical Science / UHC– University of Yaounde 1, Cameroon. Natural molecules from food have been used to manage sickle cell crises. As a genetic blood disorder, treatment is complex and expensive. This study was carried out to establish the phenolic compounds profile of black bean seeds (Phaseolus vulgarus. L) commonly used by some families in the Western Region of Cameroon to manage sickle cell disease and to evaluate their in vitro antisickling, membrane stability and antioxidant properties. Free, bound and total phenolic contents were estimated to be 0.1±0; 0.108±0 and 0.212±0 mg EAG/g of sample respectively. Free phenolic compounds contain ferulic acid (0.013 μg/g), while bound phenolic compounds contain gallic acid (2.13 μg/g) and ferulic acid (0.037 μg/g). Free phenolic compounds had the higher rates of inhibition (82.26±2%), reversibility (69.86±3%) of sickling and the best effect on membrane stability of erythrocytes. Phenolic extracts from black bean seeds also showed a high global antioxidant activity with free phenolic compounds (28.42± 0 mgFeII/100g). Total phenolic compounds showed a better activity on DPPH radical with a IC50 of 2.42±1µg/µL while free phenolic compounds showed a better activity on scavenging hydroxyl radical with a IC50 of 1.5±0.5µg/µL ...

Evaluation of Yield and Physicochemical Properties of Single Cereal Grain Akamu and Pre- and Post- Processed Multigrain Cereal Akamu Powders

Research Article of International Journal of Food and Nutrition Research Evaluation of Yield and Physicochemical Properties of Single Cereal Grain Akamu and Pre- and Post- Processed Multigrain Cereal Akamu Powders Obiegbuna, J.E*., Nwankwo, J.A., Ozue, J.O. and Okolo A.C. Department of Food Science and Technology, Faculty of Agriculture, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria The yield and physicochemical properties of single grain and multigrain akamu powders were evaluated. Akamu, ogi or pap, powders were produced by soaking (fermenting) cereal grains (48-72 h), wet-milling, sieving, dewatering, drying (50oC) and pulverizing maize (MBA), pearl millet (PMBA) and sorghum (SBA). Multigrain akamu was produced by co-fermenting equal proportions of maize, pearl millet and sorghum (Blend1); and singly fermenting these cereals and blending the end products (Blend2). Yield, proximate and mineral compositions, functional and sensory properties of akamu were analyzed following established methods. The yield of MBA, PMBA, SBA, Blend1 and Blend2 were respectively 60%, 70%, 80%, 53.33% and 68.67%. Chemically, SBA had significantly (p<0.05) higher protein (10.17%), fiber (8.00%), iron, zinc, potassium and sodium contents than MBA and PMBA. The carbohydrate content of PMBA (69.27%) was higher (p < 0.05) than that of MBA (66.20%) and SBA (66.30%). PMBA had the lowest protein (7.55%) and MBA the lowest fiber (3.97%) content. The fat (6.27%) and ash (4.67%) of PMBA were significantly higher than that of SBA with 5.47% and 2.00%, respectively. Only the ash, carbohydrate, iron and sodium contents of multigrain akamu differed significantly (p<0.05) with Blend1 having higher carbohydrate and iron values but lower ash and sodium values. The water absorption capacity (WAC) of PMBA (1.87 g/g) was lower (p<0.05) than other single and multi grain samples. MBA had lowest emulsion activity (EA) (44.33%) but highest emulsion stability (ES) of 77.43% while SDA had the highest EA (50.00%). The ES of PMBA ...

Comparison between creatine monohydrate and creatine HCl on body composition and performance of the Brazilian Olympic team

Research Article of International Journal of Food and Nutrition Research Comparison between creatine monohydrate and creatine HCl on body composition and performance of the Brazilian Olympic team Caroline Ayme Fernandes Yoshioka1, Diana Madureira2, Paulo Carrara3, Natália Gusmão2, Kamila Santos Ressureição4, Jeferson Oliveira Santana2, Marco Aurélio Lamolha2, Renata Furlan Viebig4, Iris Callado Sanches2, Fabio Santos de Lira5, Erico Chagas Caperuto6 1UNICAMP – Brazil; 2São Judas Tadeu University – Brazil; 3São Paulo University – USP – Brazil; 2São Judas Tadeu University – Brazil; 4Mackenzie Presbiterian University – Brazil; 2São Judas Tadeu University – Brazil; 2São Judas Tadeu University – Brazil; 4Mackenzie Presbiterian University – Brazil; 2São Judas Tadeu University – Brazil; 5UNESP – Brazil; 6São Judas Tadeu University and Mackenzie Presbiterian University – Brazil Weight-dependent athletes have trouble to balance the energy consumption to the needs of the sport they practice. As performance depends on that balance, it would be ideal to find a supplement that would be ergogenic without promoting weight increase. Monohydrate creatine supplementation is effective to improve strength and power but water retention and weight gain are side effects that avoid its use. An alternative molecule, creatine HCl, proposes the same an ergogenic effects without the undesirable effects. So, this study compared the effects of both creatines on performance and body composition of elite gymnastics athletes. 11 males, 18 to 25 years old took part into the randomized cross-over model: Creatine Monohydrate Supplement (MCG), resistant starch (RS) and HCl Supplement (HClG). Pre and Post all the experimental conditions, body fat percentage, body weight, lean body mass and total water amount were measured, bench press and leg press 1RM test were also carried out. Lean mass increased with both treatments (p <0.05), fat percentage decreased only with HCl (p <0.05) and strength gains were significantly improved for both supplements. We concluded that both creatines improve strength but only HCl allows this effect without ...

Dr. Xue Wu ZHANG
Professor, South China University of Technology, 381 Wushan Road, Guangzhou 510640, People’s Republic of China

Dr. Yuan Soon Ho
Distinguished Professor/Director, Graduate Institute of Medical Science, College of Medicine, Taipei Medical University

Prof. Dr. Mahmoud Abd-Allah Mohamed Saleh
Chief Researcher , Special Food & Nutrition, Dept., Food Technology Res. Inst (FTRI), Agric. Res. Center, (ARC), 9 El-Gamma st., Giza, Egypt

Dr. Khaled Saad Zaghloul Ali
Associate Professor, Faculty of Medicine, Pediatric Department, Assiut University

Dr. Jiban Shrestha
Scientist, Nepal Agricultural Research Council, National Maize Research Program, Rampur, Chitwan, Nepal

Dr. Vikas Kumar
Assistant Professor (Food Technology and Nutrition), School of Agriculture, Lovely Professional University

Dr. Majid Sharifi-Rad
Department of Range and Watershed Management, Faculty of Natural Resources, University of Zabol

Dr Rodney Alexandre Ferreira Rodrigues
Universidade Estadual de Campinas, Centro Pluridisciplinar de Pesquisas Químicas e Biológicas

Dr. Carolina Veronezi
Research Scientist & Teacher, University of the State of Minas Gerais – UEMG and Union of Great Lakes Colleges – UNILAGO

Dr. Pankaj Kumar Singh
Assistant Professor, Department of Animal Nutrition, Bihar Animal Sciences University

Dr. Guang Hao
Georgia Prevention Institute, Department of Population Health Sciences, Medical College of Georgia. Augusta University

Dr. Umar Farooq
Associate Professor, Department of Food Science and Technology, Muhammad Nawaz Shareef University of Agriculture

Dr. Ionel BONDOC
Associate Professor, University of Agricultural Sciences and Veterinary Medicine Iasi, Faculty of Veterinary Medicine Iasi (ROMANIA), Department of Public Health

Dr. Leqi Cui
Assistant Professor, Xi’an Jiaotong University, Shaanxi, China

Dr. Heba Hassan Abd-El Azim Salama
Associate Professor, National Research Centre, Food Industries and Nutrition Division

Dr. Jong-Bang Eun
Professor, Department of Food Science and Technology, College of Agriculture and Life Science, Chonnam National University

Dr. Monica BUTNARIU
Professor, habilitated doctor, chemist, Chemistry & Biochemistry Discipline, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, 300645, Calea Aradului 119, Timis, Romania,

Dr. Victor Hugo Gomes Sales
Professor, Department of food technology, Instituto Federal do Amapá

Dr. Kamila Nascimento
PhD in Food Science and Technology – Federal Rural University of Rio de Janeiro – RJ, Brazil

Dr. Krešimir Mastanjević
Assistant Professor, Name and address of employer, Type of business or sector University in Osijek, Faculty of Food Technology, Franje Kuhača 20, 31000 Osijek, Croatia Science and higher education

Dr. Theophine Akunne
Department of Pharmacology and Toxicology, Faculty of Pharmaceutical Sciences, University of Nigeria, Nsukka 410001, Nigeria

Dr Kasim S. Abass
Assistant Professor, College of Nursing, University of Kirkuk

Dr Zhuo Wang
The Wistar Institute, Philadelphia, PA

Dr. Sheikh Adil Hamid
Assistant Professor, Division of Livestock Production and Management, Faculty of Veterinary Sciences and Animal Husbandry

Dr Nishant P. Visavadiya
Biodesign Institute, Arizona State University, USA

Dr. Poliana Mendes de Souza
Federal University of Vales do Jequitinhonha e Mucuri

Dr. Rajinder Pal Singh Bajwa
Niagara Falls Mem Med Center, Division of Infectious Diseases, 621 Tenth Street, Niagara Falls, NY 14301.

Dr. Subrota Hati
Assistant Professor, Dept. Dairy Microbiology, Anand Agricultural University

Dr. İlknur UCAK
Assistant Professor, Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University

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1. Agustina Irazusta, Russell Caccavello, Luis Panizzolo, Alejandro Gugliucci, Alejandra Medrano. The potential use of Mentha x piperita L., Peumus boldus Mol. and Baccharis trimera Iless. extracts as functional food ingredients. International Journal of Food and Nutrition Research, 2018; 2:14. DOI: 10.28933/ijfnr-2018-09-1001 
2. Rabia Syed and Ying Wu.A review article on health benefits of Pigeon pea (Cajanus cajan (L.) Millsp). International Journal of Food and Nutrition Research, 2018; 2:15. DOI: 10.28933/ijfnr-2018-09-0301

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International journal of food and nutrition research

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