Utilization of probiotics and prebiotics in food products and in the diet supplemental form con-t... more Utilization of probiotics and prebiotics in food products and in the diet supplemental form con-tinues to gain interest because of their health benefits. Cancer is the leading cause of death and strategies for chemoprevention are important to reduce mortality and morbidity. Probiotics are gaining attention to use as preventive agents. Efficacy of their use as chemopreventive agents was established through research. This review focused on the mechanisms of prebiotics and probiotics action against cancer. Benefits of probiotics against cancer are attributed to competitive exclusion of pathogenic bacteria, direct physical binding to carcinogens, altering intestinal environment to modulate the production enzymes, antioxidant activity and immune modulation. Prebiotics are indigestible food components that could promote the growth of probiotics. Chemopreventive properties of prebiotics are due to their production of short chain fatty acids and enhancing the immunity of the host. Anticarci...
Objectives The aim of this study was to compare effects of different probiotic strains with and w... more Objectives The aim of this study was to compare effects of different probiotic strains with and without prebiotics on lowering Salmonella heidelberg CFU in vitro. Methods The different inhibition levels of three strains of probiotics, Bifidobacterium lactis (Danisco Bl-04), Lactobacillus rhamnosus (Danisco Lr-32™) and Lactobacillus acidophilus (Danisco La-14®) on S. heidelberg were assessed and compared in presence and absence of 2.5% prebiotic cocktail of mannose (Acros Organics), xylose (Fisher Scientific), and inulin (MP Biomedicals) using Mueller-Hinton agar wells diffusion (factorial experiment). Recommendations for growth of selected microorganisms such as temperature and oxygen conditions were taken into consideration. All the analysis was conducted in triplicates. Results The results showed that three probiotics strains were able to significantly (P
ABSTRACT Peanut oil migrates to the outer surface during roasting, where it comes into contact wi... more ABSTRACT Peanut oil migrates to the outer surface during roasting, where it comes into contact with oxygen, leading to the oxidation reactions. Because of its cleaning effect, power ultrasound (sonication) was used for removing surface lipid of roasted peanuts. Georgia green runner-type peanuts were roasted at 178C for 15 min. Roasted peanuts were subjected to lipid extraction in n-hexane by sonication. Fluorescent and electron scanning micrographs revealed that the surface of sonicated peanuts was free of oil stains, as opposed to that of freshly roasted peanuts. These results showed that power ultrasound could remove the lipids from peanut surfaces very effectively. Details of microstructure of sonicated peanuts as was observed using scanning electron microscope reveal that 10 min sonication was sufficient to extract most of the lipids on the roasted peanut surfaces. Fluorescence and scanning electron microscopy are useful in peanut analysis because they can detect lipids in low concentration.PRACTICAL APPLICATIONSThere is increasing interest of quick procedures to examine the surfaces of roasted peanut samples after undergoing treatments, such as removal of lipids. This research demonstrated the significant use of fluorescent and scanning electron microscopes to quickly study the extent of lipid removal from the surface of roasted peanuts after power ultrasound treatment (sonication).
A choice-based conjoint experiment was used to examine consumer willingness to pay for a farm-rai... more A choice-based conjoint experiment was used to examine consumer willingness to pay for a farm-raised pre-cooked roast beef product. Consumers were contacted in a grocery store and provided a sample of the pre-cooked product. Findings indicate there is a small, but ...
Utilization of probiotics and prebiotics in food products and in the diet supplemental form con-t... more Utilization of probiotics and prebiotics in food products and in the diet supplemental form con-tinues to gain interest because of their health benefits. Cancer is the leading cause of death and strategies for chemoprevention are important to reduce mortality and morbidity. Probiotics are gaining attention to use as preventive agents. Efficacy of their use as chemopreventive agents was established through research. This review focused on the mechanisms of prebiotics and probiotics action against cancer. Benefits of probiotics against cancer are attributed to competitive exclusion of pathogenic bacteria, direct physical binding to carcinogens, altering intestinal environment to modulate the production enzymes, antioxidant activity and immune modulation. Prebiotics are indigestible food components that could promote the growth of probiotics. Chemopreventive properties of prebiotics are due to their production of short chain fatty acids and enhancing the immunity of the host. Anticarci...
Objectives The aim of this study was to compare effects of different probiotic strains with and w... more Objectives The aim of this study was to compare effects of different probiotic strains with and without prebiotics on lowering Salmonella heidelberg CFU in vitro. Methods The different inhibition levels of three strains of probiotics, Bifidobacterium lactis (Danisco Bl-04), Lactobacillus rhamnosus (Danisco Lr-32™) and Lactobacillus acidophilus (Danisco La-14®) on S. heidelberg were assessed and compared in presence and absence of 2.5% prebiotic cocktail of mannose (Acros Organics), xylose (Fisher Scientific), and inulin (MP Biomedicals) using Mueller-Hinton agar wells diffusion (factorial experiment). Recommendations for growth of selected microorganisms such as temperature and oxygen conditions were taken into consideration. All the analysis was conducted in triplicates. Results The results showed that three probiotics strains were able to significantly (P
ABSTRACT Peanut oil migrates to the outer surface during roasting, where it comes into contact wi... more ABSTRACT Peanut oil migrates to the outer surface during roasting, where it comes into contact with oxygen, leading to the oxidation reactions. Because of its cleaning effect, power ultrasound (sonication) was used for removing surface lipid of roasted peanuts. Georgia green runner-type peanuts were roasted at 178C for 15 min. Roasted peanuts were subjected to lipid extraction in n-hexane by sonication. Fluorescent and electron scanning micrographs revealed that the surface of sonicated peanuts was free of oil stains, as opposed to that of freshly roasted peanuts. These results showed that power ultrasound could remove the lipids from peanut surfaces very effectively. Details of microstructure of sonicated peanuts as was observed using scanning electron microscope reveal that 10 min sonication was sufficient to extract most of the lipids on the roasted peanut surfaces. Fluorescence and scanning electron microscopy are useful in peanut analysis because they can detect lipids in low concentration.PRACTICAL APPLICATIONSThere is increasing interest of quick procedures to examine the surfaces of roasted peanut samples after undergoing treatments, such as removal of lipids. This research demonstrated the significant use of fluorescent and scanning electron microscopes to quickly study the extent of lipid removal from the surface of roasted peanuts after power ultrasound treatment (sonication).
A choice-based conjoint experiment was used to examine consumer willingness to pay for a farm-rai... more A choice-based conjoint experiment was used to examine consumer willingness to pay for a farm-raised pre-cooked roast beef product. Consumers were contacted in a grocery store and provided a sample of the pre-cooked product. Findings indicate there is a small, but ...
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