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In conclusion, improvements in core IBS symptoms (abdominal pain and bowel habits) were observed with both bran and PHGG, but the latter was better tolerated and preferred by patients, revealing a higher probability of success than bran and a lower probability of patients abandoning the prescribed regimen, suggesting that it can increase the benefits deriving from fiber intake in IBS, making it a valid option to consider for high-fiber diet supplementation.
Several fibres resisted rapid fermentation and may be candidates for clinical trials in IBS patients.

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How do fungal inoculants affect the decomposition rate and nutrient content in vermicompost?
4 answers
Fungal inoculants play a crucial role in enhancing the decomposition rate and nutrient content in vermicompost. Research indicates that the inoculation of white-rot fungus, such as Phanerochaete chrysosporium, during composting significantly increases the decomposition rate of agricultural waste, leading to a higher reduction in volatile solids and improved nutrient content. Additionally, the use of microbial agents like Pseudomonas fluorescence in vermicomposting has been shown to improve vermidegradation and nutrient release in composts enriched with rock phosphate, resulting in higher Olsen P levels and enhanced compost maturity. Furthermore, studies have demonstrated that multi-phase inoculation during composting can accelerate lignocellulose degradation, increase enzyme activities, and positively influence the fungal community composition, ultimately improving nutrient content and decomposition efficiency in composting medicinal herbal residues.
Why guargum and chitosan are used as blend for making thin films?
4 answers
Guar gum and chitosan are utilized as a blend for making thin films due to their advantageous properties. Guar gum, when crosslinked with chitosan, results in a composite film with superior characteristics such as high mechanical strength, water stability, and resistance to harsh environmental conditions. Chitosan, a biodegradable and biocompatible material, can be combined with other polymers like Poly Lactic Acid (PLA) to enhance film properties, although it is generally insoluble in water. Chitosan coatings can be prepared to be smooth and stable, suitable for various biomedical applications, by grafting them onto surfaces using optimized methods, making them insoluble in acidic aqueous conditions. Additionally, chitosan is a sustainable biopolymer that can form electrical double layers and be integrated as a dielectric in thin films.
Is sugarcane dried before ethanol production?
5 answers
Sugarcane drying before ethanol production varies based on the pretreatment method. While some studies suggest that drying is not necessary for optimal pretreatment and enzymatic hydrolysis of sugarcane bagasse, as it can be processed immediately after crushing and hot water washing, others indicate the use of ensiling and/or hydrothermal pretreatment without the need for drying, offering a controlled solution for wet storage and long-term preservation of sugarcane bagasse. Additionally, research on sugarcane molasses for bioethanol production highlights the impact of H2SO4 pretreatment on ethanol concentration, with results showing an increase in ethanol content by 3.5-5.5% under the best conditions of 30% sugar concentration with pretreatment. Therefore, depending on the specific pretreatment method employed, sugarcane may or may not require drying before ethanol production.
Why is ethanol effective in pesticide?
5 answers
Ethanol is effective in pesticide formulations due to its ability to enhance the activity of active ingredients against pests. Research has shown that ethanol-based extracts from plants like Azadirachta indica and Capsicum annuum exhibit insecticidal properties, making them viable bio-pesticides for sustainable agriculture. Additionally, in the context of alcoholic fermentation, ethanol production was observed to reduce the levels of pesticides and mycotoxins in a fermentation process, indicating its potential role in degrading contaminants. Furthermore, a pesticide composition containing alcohol sterene demonstrated synergistic effects with albendazole, leading to improved control efficiency on viral diseases of crops while reducing environmental pollution and delaying pathogenic bacteria resistance. Ethanol's presence in pesticide formulations contributes to increased efficacy and reduced environmental impact.
How does the roasting temperature and time affect the water absorption capacity of tamarind seeds?
5 answers
The roasting temperature and time significantly influence the water absorption capacity of tamarind seeds. Research by Mahajani found that raw tamarind seeds have a water absorption capacity of 20.0%. Additionally, Akajiaku et al. demonstrated that roasting tamarind seeds at 100°C for 15 minutes and soaking for 14 days reduced the water absorption capacity to 8.00% in the soaked samples. This indicates that the processing methods, specifically roasting temperature and time, play a crucial role in altering the water absorption capacity of tamarind seeds. The reduction in water absorption capacity after roasting and soaking highlights the impact of thermal processing on the functional properties of tamarind seeds.
What is the role of pronima culture media in microbial growth and fermentation processes?
4 answers
Pronima culture media play a crucial role in microbial growth and fermentation processes by providing essential nutrients for the microorganisms. These culture media contain a balanced mixture of nutrients, including carbon and nitrogen sources, minerals, growth factors, and other components necessary for the growth and metabolite production of microorganisms. By optimizing the composition of pronima culture media, the activity of aid-producing bacteria strains can be enhanced, leading to increased yields of desired products like propanoic acid. Additionally, the use of pronima culture media in fermentation processes can significantly improve production rates and overall efficiency, making them essential for successful industrial fermentation.
What does the current research say about preservation and fermented foods?
5 answers
Current research highlights the significance of fermentation in food preservation and the enhancement of nutritional value in fermented products. Fermentation has been utilized for millennia as a safe and resource-efficient method for food preservation. Studies emphasize the role of fermentation in improving bioavailability, digestibility, and organoleptic properties of food products, while also addressing challenges such as longer fermentation times and the formation of toxic compounds. Furthermore, research underscores the health benefits of fermented foods, including enhanced nutrient content, effects on glucose metabolism, and the presence of probiotics, indicating a growing interest in the functionality of fermented foods. Overall, the literature suggests that fermentation is a valuable tool for producing functional foods with increased nutritional value and health-promoting compounds.
What are the potential health benefits and nutritional value of consuming vinegar produced from pineapple?
5 answers
Consuming vinegar produced from pineapple offers various health benefits and nutritional value. Pineapple vinegar contains high levels of acetic acid, with concentrations reaching up to 7.35% after 20 days of fermentation. Additionally, the addition of dragon fruit to pineapple vinegar enhances total phenolic compounds and antioxidant activity, further boosting its nutritional value. The vinegar also contains appreciable phenolic contents and antioxidant potential, with the enrichment of leaf extracts promoting an increase in polyphenols and antioxidant activity. Furthermore, pineapple waste vinegar has a unique aroma profile with increased alcohols and reduced off-flavors, contributing to its appeal and potential health benefits. Overall, consuming pineapple vinegar can provide antioxidant properties, phenolic compounds, and acetic acid, offering a nutritious addition to one's diet.
How does the activity of gelatinase affect the growth of yeast in YPD agar?
5 answers
The activity of gelatinase can significantly impact the growth of yeast in YPD agar. Gelatin-immobilized yeast populations experience altered growth dynamics due to nutrient concentration gradients within the matrix, affecting their overall growth. Additionally, the composition and structure of yeast cell walls are modified during immobilization, potentially influencing growth processes. Furthermore, the immobilization of yeast cells in gelatin, involving physical entrapment and covalent crosslinking, affects the kinetic parameters and activity yield of enzymes and whole microbial cells, which can impact growth in YPD agar. Overall, the presence of gelatinase in the immobilization process can influence nutrient availability, cell wall structure, and enzyme activity, all of which can collectively impact the growth of yeast in YPD agar.
How does the regular consumption of soy products, a staple in vegan diets, impact metabolic health?
6 answers
The regular consumption of soy products, integral to vegan diets, has been shown to significantly impact metabolic health through various mechanisms and outcomes. Studies have demonstrated that vegan diets, which often include soy as a primary protein source, can lead to meaningful reductions in body weight, body mass index (BMI), glycated hemoglobin (HbA1c), total cholesterol, and low-density lipoprotein (LDL) cholesterol in individuals with overweight or type 2 diabetes, without affecting blood pressure, high-density lipoprotein (HDL) cholesterol, and triglycerides. Specifically, soy consumption has been associated with decreased serum levels of triglycerides, total cholesterol, LDL-C, fasting blood sugar, insulin, and HOMA-IR, indicating an improvement in lipid profile and glycemic parameters in patients with metabolic syndrome (MetS). Fermented soy products, through microbial metabolism, enhance the bioactivity of soy components, offering potential anticancer, anti-obesity, antidiabetic, anticholesterol, anti-inflammatory, and neuroprotective effects, which contribute to the reduction of chronic diseases. Moreover, maternal exposure to genistein, a soy isoflavone, has been linked to the prevention of overnutrition-induced breast cancer and metabolic dysregulation in offspring, suggesting early-life dietary interventions with soy could have long-lasting health benefits. The interaction between dietary soy intake and the gut microbiome also plays a crucial role in mediating the effects of soy on systemic metabolism, potentially offering protection against hypertension and cardiometabolic disease in a microbiome-dependent manner. Additionally, dietary fatty acids from soybean oil have been identified to modulate key transcription factors involved in lipid metabolism and inflammatory response, further elucidating the molecular mechanisms through which soy impacts metabolic health. Comprehensive reviews have highlighted the broad spectrum of soy's impact on human health, including its effects on cardiovascular disease, glucose metabolism, obesity, and more, underscoring the need for a nuanced understanding of soy consumption's benefits and risks. However, it's important to note that while vegan diets, including soy, decrease the risk of cardiometabolic diseases, they may also be associated with certain nutritional deficiencies and health risks, necessitating a balanced approach to diet planning. Clinical trials have shown that specific soy products, like roasted soy-nut and textured soy protein, can improve lipid profiles, markers of glucose intolerance, and oxidative stress, suggesting that moderate daily intake could be beneficial for individuals with MetS. Furthermore, traditional fermented soybean paste (Jang) intake has been inversely associated with MetS components, offering a culturally specific example of soy's beneficial effects on metabolic health. In summary, the regular consumption of soy products, particularly within the context of vegan diets, has a multifaceted impact on metabolic health, improving various cardiometabolic risk factors and interacting with the gut microbiome to mediate health outcomes. These effects are supported by a broad range of studies, indicating that soy can play a beneficial role in managing and preventing metabolic diseases.
What is the current mortality rate of kamias in vinegar production?
5 answers
The current mortality rate of kamias in vinegar production is not explicitly mentioned in the provided contexts. However, the research on vinegar production from nira aren indicates the impact of Acetobacter aceti concentration and aeration treatment on acetic acid levels, with specific concentrations and treatments affecting the final product's attributes. On the other hand, a study on the mortality rates of N. japonicus in fishing indicates estimations related to fishing mortality rates but not directly applicable to kamias or vinegar production. Therefore, based on the available data, the mortality rate of kamias in vinegar production is not directly addressed in the provided research papers.