![]() Consumer preference or otherwise are also determine using a taste panel list. Total viable count, Staphylococcus, Bacillus and colliform count were determine using standard microbiological method and the effect of spices (Alllium sativum) concentration was measured. The spread ratios were determined with a meter role. The cookies prepared without wheat flour and mushroom flour serves as positive control. Wheat flour was used to substitute mushroom flour at the ratio of 70:30, 50:50, 30:70 and with spices (Alllium sativum) which concentration range from 5g, 10g, and 15g respectively. The results suggest that high temperature/high pressure-processed garlic may be useful as a functional food to improve lipid profiles. High temperature/high pressure-processed garlic contained a higher amount of S-allyl cysteine than raw garlic (P<.05). It is notable that no significant differences in plasma or fecal lipid profiles were observed between the HCP and HCR groups. Additionally, fecal TC and TG increased significantly in the HCP and HCR groups. Plasma levels of total cholesterol (TC), low-density lipoprotein cholesterol, and triglyceride (TG) in the HCP and HCR groups decreased significantly compared with those in the HCD group. The body weights of the rats fed the garlic-supplemented diets decreased, mostly because of reduced fat pad weights. Sprague-Dawley rats were fed a normal control diet, a high cholesterol (0.5% cholesterol) diet (HCD) only, or a high cholesterol diet supplemented with 0.5% high temperature/high pressure-processed garlic (HCP) or raw garlic (HCR) for 10 weeks. ![]() In this study, we examined the effect of high temperature/high pressure-processed garlic on plasma lipid profiles in rats. However, raw garlic has a strong pungency, which is unpleasant. Garlic protects against degenerative diseases such as hyperlipidemia and cardiovascular diseases. Our results indicate that long-term administration of chitosan may reduce insulin resistance through suppression of lipid accumulation in liver and adipose tissues and amelioration of chronic inflammation in diabetic rats. Moreover, chitosan feeding reduced hepatic triglyceride and cholesterol contents and increased hepatic peroxisomal proliferator-activated receptor α expression in diabetic rats. Lower adipocyte granular intensities and higher lipolysis rates in adipose tissues were noted in the 7% chitosan group. In addition, 7% chitosan feeding also elevated plasma glucagon-like peptide-1 levels and lowered the insulin resistance index (homeostasis model assessment) in diabetic rats. ![]() After 10 weeks of feeding, the elevated plasma glucose, tumor necrosis factor-α, and interleukin-6 and lower adiponetin levels caused by diabetes were effectively reversed by chitosan treatment. Diabetes was induced in rats by injecting streptozotocin/nicotinamide. To investigate the hypoglycemic and anti-obesity effects of chitosan, male Sprague-Dawley rats were divided into four groups: normal control, diabetic, and diabetic fed 5% or 7% chitosan. The study underlines the resistance to natural antimicrobials that may cause a risk in public health.Ĭhitosan is a natural product derived from chitin. This study aims to report an extreme Salmonella Typhimurium strain which adopts to acid and have Alliin resistance. The strain was also resistant to Alliin, which may show that this strain would be the survivor of acid pasteurized garlic paste. The strain was significantly resistant to lower pH and an increase in numbers of the strain was recorded. Acid adaptation in citric and acetic acids, survival at pH 3 and Alliin resistance of the strain were evaluated. The strain was identified as Salmonella Typhimurium. Salmonella was isolated from commercial type garlic paste using ISO 6579 method and identified by serotyping using Kauffman-White Scheme and antibiotic resistance patterns were evaluated using disk diffusion method. Allicin is one of the major antibacterial components of garlic. Garlic is often marketed fresh and without processing but, paste is a potential alternative that would retain the delicate and fresh odor of garlic.
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