Optimization of the pressurized processing technology of Strychnos nux-vomica boiled with mung beans based on genetic algorithm / 中国药房

OBJECTIVE To optimize the pressurized processing technology of Strychnos nux-vomica boiled with mung beans. METHODS The least squares method was used to establish a one-dimensional model for the effects of four factors， namely， processing time， processing pressure， mung bean dosage and water added， on the contents of strychnine and toxiferine， and the multivariate model hypothesis was proposed by analyzing the function of one-dimensional model. Based on the orthogonal experiment， the genetic algorithm was used to solve the undetermined coefficients in the model. A bi-objective optimization model based on strychnine and toxiferine content was constructed according to the actual conditions， and the optimal technology was obtained by solving the model function and validated. RESULTS The optimal processing technology was boiling S. nux-vomica with mung beans at 2.393 MPa saturated steam pressure for 5.5 h， and then draining； rinsing to remove mung beans， scraping off the bark of S. nux-vomica and cutting into slice of 0.6 mm； using 180 g of mung beans and 15 L of water per 500 g of S. nux- vomica. CONCLUSIONS The optimized pressurized processing technology is stable and feasible， and can provide a reference for the optimization of processing technology of S. nux-vomica boiled with mung beans.

Efecto de los procesos de congelación y descongelación sobre los almidones en un alimento a base de maíz / Effect of the freezing and thawing processes on starches in a corn-based food

RESUMEN Se decidió estudiar el efecto que la cocción y el congelamiento sucesivos tiene sobre contenido de almidones y el índice glicémico (IG) de un alimento a base de harina de maíz (bollo). Se elaboró el alimento y se sometió congelamiento y cocción un par de veces. El contenido de almidones se comparó con el de la harina de maíz pre-cocida y se encontraron diferencias significativas (F = 5,84; p = 0,005), con un incremento importante del contenido de almidón resistente debido a los tratamientos térmicos. Se elaboraron curvas de glicemia a una muestra de individuos sanos, a los que se dio a consumir el alimento sometido a los diferentes tratamientos y pan integral. Se encontraron diferencias significativas (F= 4,21; p= 0,034) y un IG de 67,9 para el bollo sometido a tres procesos de cocción y dos congelamientos. Indicativo de que los procesos térmicos provocaron la aparición de una proporción de almidón retrogradado equivalente a fibra dietética que puede ser beneficioso para el organismo.

ABSTRACT We studied the effect that subsequent cooking and freezing has on the starch content and the glycemic index (GI) of a corn flour-based food (bun). The food was made and exposed to cooking and freezing a couple of times. The starch content was compared with that of precooked corn flour and significant differences were found (F = 5.84; p = 0.005), with an important increase in the retrograded starch content due to thermic treatments. Glycemic response curves were conducted for a sample of healthy individuals, who consumed the food submitted to the treatments and wholegrain bread. Significant differences were found (F = 4.21; p= 0.034) and a GI of 67.9 for the bun submitted to three cooking and two freezing processes. Results suggest that the thermic treatments induced the appearance of a retrograded starch proportion equivalent to dietary fiber which could be beneficial for the body.

Comparative study of Chinese medicine Gegen Qinlian Decoction Piece and boiled powder for the treatment of diabetes based on serum metabolomics / 药学学报

To investigate the difference of Gegen Qinlian Decoction (GQD) piece and boiled powder in the treatment of type 2 diabetes (T2DM), the characteristic of overall metabolite profile was examined in the serum of T2DM rats with 1H NMR-based metabolomics combined with the multivariate statistical analysis. A rat model of T2DM was established by feeding of high glucose and high fat diet followed by a streptozotocin (STZ) treatment. The general condition, body weight and fasting blood glucose (FBG) of rats were monitored. GQD piece and boiled powder exhibited activities in the improvement of these parameters. The results of the principal component analysis showed that there was a significant difference in the metabolic profile of the normal control group, the model group, the positive group, the herbal decoction group and the boiled powder group. Totally 15 potential biomarkers were identified by OPLS-DA binding univariate analysis. Compared with normal control group, the serum samples of T2DM showed a higher level of 3-HB, TMAO, glycine, β-glucose and α-glucose accompanied by lower level of lactate, VLDL, acetate, glutamate, methionine, glutamine, pyruvate, creatine, choline and glycerol. The above results also demonstrated that both piece and boiled powder of GQD could restore 14 of these markers. These results suggested that the disrupted metabolic pathways including energy metabolism, lipid metabolism and amino acid metabolism, were restored by GQD piece and boiled powder. The two formula did not show a significant difference. The results of this study provide experimental data and theoretical basis for the equal activities of GQD piece and boiled powder in clinical application.

Effect of boiled and fried dumplings on postprandial blood glucose in diabetes patients assessed by continuous glucose monitoring / 中华临床营养杂志

Objective To compare two different dumping cooking methods (boiling vs.frying) in their effect on postprandial glucose level in diabetic patients using continuous glucose monitoring (CGM).Methods 10 type 2 diabetes mellitus (T2DM) in-patients in the Department of Endocrinology of Peking Union Medical College Hospital between February and May 2011 were enrolled,whose fasting and preprandial glucose levels were controlled with a insulin pump.On day 2 and day 4 in the study period,the patients were given fried dumplings and boiled dumplings for lunch respectively,with the same nutrient contents.The starch digestibility of these two kinds of dumplings were compared using in vitro resistant starch digestion,measuring the concentrations of rapidly digestible starch,slowly digestible starch,and resistant starch.CGM was used to record blood glucose changes,in order to evaluate glycemic effect of these two dumpling cooking methods on postprandial glucose levels at 9 time points (0,15,30,60,90,120,150,180,and 240 minutes),peak blood glucose,and area under the curve (AUC) in 4 time periods (0-60,63-120,123-180,and 183-240 minutes).Results The percentage of rapidly digestible starch was remarkably lower in fried dumplings than in boiled dumplings (30.8％ vs.77.0％),but the content of slowly digestible starch in fried dumplings was higher than that in boiled ones (63.7％ vs.20.7％),and the content of resistant starch in both dumplings were similarly low (1.9％ and 2.3％).The average time to the peak glucose value was shorter in fried dumplings compared with boiled dumplings [(93 ± 53) minutes vs.(156 ± 61) minutes,P =0.02],but the average glucose levels at all the 9 time points and the AUC in all the 4 time periods were not significantly different (all P ＞ 0.05).Conclusions Compared with fried dumplings,boiled dumplings show faster starch digestion,but long time to the peak postprandial glucose level.Fried dumplings may raise the glucose level faster than boiled dumplings do in T2DM patients.

Toxic Chemical from Plastics Attenuates Phenylbiguanide-induced Cardio-respiratory Reflexes in Anaesthetized Rats.

Bisphenol A (BPA) attenuated phenylbiguanide (PBG)-induced cardio-respiratory reflexes involving decreased vagal afferent activity. BPA leaches out from plastics thus it is expected that chronic exposure to plastic boiled (PBW) water will also produce similar changes. Therefore, the present study was undertaken to evaluate the effects of chronic ingestion of PBW on PBG evoked reflexes and were compared with BPA. Adult female rats were ingested BPA containing pellets (2 μg/kg body weight)/PBW/tap water (ad libitum) for 30 days. On day 30, the animals were anaesthetized and BP, ECG and respiratory excursions were recorded. Further, PBG was injected intravenously to evoke cardio-respiratory reflexes and at the end lungs were excised for histopathological examination. BPA concentration in PBW was 6.6 μg/ml estimated by HPLC. In rats receiving tap water, PBG produced bradycardia, hypotension and tachypnoea. In PBW/ BPA treated groups, PBG-induced reflexes were attenuated significantly along with emphysematous and consolidative changes in lungs. The present results indicate that PBW attenuates the protective cardio- respiratory reflexes and also produces histopathological changes in lungs.

Retention of Ascorbic Acid and Major Mineral Contents in Water Spinach and Chinese Kale after Three Different Cooking Methods

Introduction: The water spinach (Ipomoea aquatica) and Chinese kale (Brassica oleracea L. var. alboglabra) are popular in Malaysia, relatively cheap and rich sources of vitamins, dietary fibre and minerals. A study was conducted to determine the retention of ascorbic acid (vitamin C) and major minerals (zinc, iron and copper) in water spinach and Chinese kale after boiling, stir-frying and steaming. Methods: Ascorbic acid was determined using potassium iodate titration method. Major mineral contents were determined using atomic absorption spectroscopy. Results:The results showed that stir-frying retained the highest ascorbic acid level in both water spinach (64.4%) and Chinese kale (85.9 %). Zinc showed maximum retention in boiled water spinach (103.6%) while stir-fried Chinese kale retained the highest content of zinc (88.8 %). The retention of iron level in water spinach ranged from 49.1 to 101.3% while that in Chinese kale was from 42.5 to 117.5%. The highest retention of copper was obtained in steamed water spinach (93.6%) and boiled Chinese kale (106.3%). Conclusion: Stir-frying is the best cooking method to retain ascorbic acid in water spinach and Chinese kale while zinc, iron, and copper retention in both vegetables varied depending on the type of cooking. These findings could be part of consumer education on methods of food preparation for optimum nutrient retention.

Effects of Routine Haecho Bibimbab Consumption on the Improvement of Bowel Habits during Short Period

The purpose of this study was to evaluate the effects of routine haecho bibimbab (boiled rice with assorted seaweed mixtures) consumption on the bowel habits in humans. Forty free-living adults (female 38, male 2) participated in this study (mean age 41.2 +/- 7.5). After a baseline survey on general characteristics, life style and dietary habits, the participants were asked to consume haecho bibimbab during two-week period for lunch. Habitual bowel movements were checked out every day by a questionnaire and nutrient intake was estimated by a 24-hour recalls before and after the study. After 2 weeks of clinical trial, the bowel habits had improved. Haecho bibimbab increased the number of bowel movements, changed hard stools into softer ones. It also lessen the sense of incomplete evacuation, and abdominal pain during defecation, increased water intake (p < 0.001) and improved gastrointestinal problem. The participants believed that haecho bibimbab was effective in improving their constipation symptoms and bowel habits (p < 0.01). Routine haecho bibimbab consumption tended to increase especially vitamin A, E and folate intake (p < 0.01). The present findings suggest that routine seaweed-based lunch meal (haecho bibimbab) consumption may improve bowel habits without side effects.

Clinical Features in 147 Patients with Systemic Contact Dermatitisdue to the Ingestion of Chicken Boiled with Japanease Lacquer Tree / 대한피부과학회지

BACKGROUND: Systemic contact dermatitis (SCD) due to the ingestion of Japanese lacquer tree (Rhus verniciflua) is pretty common in Korea, and it is on a trend of increment. It is thought that the increase in ingestion of chickens boiled with the lacquer tree has been caused by the regard of the lacquer tree as a health food or herbal medicine for gastrointestinal disease. OBJECTIVE: To review the clinical findings and laboratory findings, and to make people aware of the harmful effects of the lacquer tree. METHODS: We retrospectively reviewed the medical records of 147 patients who had SCD due to chicken boiled with lacquer tree, 98 patients in Wonkwang University Hospital over the last 20 years (1998`2007) and 49 patients in Areumdaun Dermatology Clinic over the past 5 months (August~December, 2007). RESULTS: The sex ratio of patients (male to female) was 1.3:1 and the average age was 44.0 years old (range: 11~76). They ate chicken boiled with lacquer tree as a health food (42.9%) and for the treatment of gastrointestinal disease (22.4%). The mean incubation period was 47.7 hours (range: 30 min~16 days). The first symptoms they had were erythematous maculopapules (42.9%), itching without rash (33.7%), and edematous change (16.3%). The skin lesions developed as maculopapules (50.6%), erythroderma (40.9%), and erythema multiforme-like lesion (8.4%), vesicles, wheals, purpura, and pustules. On laboratory findings, some people had leukocytosis (61.2%), increment of Ig E (26.4%), abnormalities of liver function test (ALT: 16.3%, AST: 4.1%). Sixty percent of patients had a history of contact dermititous contracted via chicken boiled with rhus lacquer ingestion (36.7%) or contact with the lacquer tree. Clinical symptoms were developed by 29.5% who ate chicken boiled with lacquer. Mainly they had been treated with corticosteroids, antihistamines. The mean period needed for treatment was 8+/-2.4 days. CONCLUSION: Systemic contact dermatitis due to ingestion of the lacquer tree was developed in either sensitized or non-sensitized persons. It is suggested that SCD is caused by the highly allergic and toxic effects of lacquer. Physicians need to make people aware of the harmful effects of the lacquer tree and educate people not to ingest it.