Dysphagia management in Parkinson's disease: Comparison of the effect of thickening agents on taste, aroma, and texture

2021 ◽  
Author(s):  
Florence Baert ◽  
Geertrui Vlaemynck ◽  
Anne‐Sophie Beeckman ◽  
Stephanie Van Weyenberg ◽  
Christophe Matthys
Keyword(s):  
Parkinson’S Disease ◽  
Parkinson's Disease ◽  
Thickening Agents

scholarly journals Endo-fucoidan hydrolases from glycoside hydrolase family 107 (GH107) display structural and mechanistic similarities to α-l-fucosidases from GH29

2018 ◽  
Vol 293 (47) ◽  
pp. 18296-18308 ◽  
Author(s):  
Chelsea Vickers ◽  
Feng Liu ◽  
Kento Abe ◽  
Orly Salama-Alber ◽  
Meredith Jenkins ◽  
...  
Keyword(s):  
Glycoside Hydrolase ◽  
Biological Activities ◽  
Bacterial Species ◽  
Structural Data ◽  
Side Chain ◽  
Glycoside Hydrolase Family ◽  
X Ray Crystallography ◽  
Catalytic Mechanisms ◽  
Thickening Agents ◽  
Hydrolase Family

Fucoidans are chemically complex and highly heterogeneous sulfated marine fucans from brown macro algae. Possessing a variety of physicochemical and biological activities, fucoidans are used as gelling and thickening agents in the food industry and have anticoagulant, antiviral, antitumor, antibacterial, and immune activities. Although fucoidan-depolymerizing enzymes have been identified, the molecular basis of their activity on these chemically complex polysaccharides remains largely uninvestigated. In this study, we focused on three glycoside hydrolase family 107 (GH107) enzymes: MfFcnA and two newly identified members, P5AFcnA and P19DFcnA, from a bacterial species of the genus Psychromonas. Using carbohydrate-PAGE, we show that P5AFcnA and P19DFcnA are active on fucoidans that differ from those depolymerized by MfFcnA, revealing differential substrate specificity within the GH107 family. Using a combination of X-ray crystallography and NMR analyses, we further show that GH107 family enzymes share features of their structures and catalytic mechanisms with GH29 α-l-fucosidases. However, we found that GH107 enzymes have the distinction of utilizing a histidine side chain as the proposed acid/base catalyst in its retaining mechanism. Further interpretation of the structural data indicated that the active-site architectures within this family are highly variable, likely reflecting the specificity of GH107 enzymes for different fucoidan substructures. Together, these findings begin to illuminate the molecular details underpinning the biological processing of fucoidans.

Influence of thickening agents on rheological properties and sensory attributes of dysphagic diet

2021 ◽  
Author(s):  
Helena de O. S. Schmidt ◽  
Marina Rocha Komeroski ◽  
Thaís Steemburgo ◽  
Viviani Ruffo Oliveira
Keyword(s):  
Rheological Properties ◽  
Sensory Attributes ◽  
Thickening Agents

Preparation of skin care product using coccinia abyssinica tuber extract

2021 ◽  
Author(s):  
Mulugeta Berhanu
Keyword(s):  
Extraction Method ◽  
Skin Care ◽  
The Body ◽  
Healthy Skin ◽  
Care Product ◽  
Skin Cream ◽  
Skin Care Product ◽  
Thickening Agents ◽  
Tuber Extract ◽  
New Skin

Abstract Anchote (Coccinia abyssinica) is highly nutritious crop which is mostly cultivated in Wollega Zone, Oromia Regional State of Ethiopia. Anchote tubers are rich in calcium and starch which are essential for healthy skin. Thus, a new skin cream was formulated using coccinia abyssinica tuber extract for the purpose of moistening and nourishing the skin. Coccinia abyssinica tuber extract was prepared by maceration extraction method. Then, tuber extract of coccinia abyssinica was mixed with ingredients such as thickening agents, humectant, emollient, antioxidant, preservatives and fragrance to prepare a new skin cream. A newly prepared skin care product was applied to the human skin. The skin became soft, attractive and supple after using this new skin cream. It didn’t cause any side effects on the human body. The current study revealed that coccinia abyssinica skin care product enrich the body with nutrients and useful minerals.

Thickening Agents Effects on Sodium Binding and Other Taste Qualities of Soup Systems

1996 ◽  
Vol 61 (5) ◽  
pp. 1099-1104 ◽  
Author(s):  
TERRI R. ROSETT ◽  
SHERRY L. KENDREGAN ◽  
YING GAO ◽  
SHELLY J. SCHMIDT ◽  
BARBARA P. KLEIN
Keyword(s):  
Sodium Binding ◽  
Thickening Agents

Stability of Enterocin AS-48 in Fruit and Vegetable Juices

2005 ◽  
Vol 68 (10) ◽  
pp. 2085-2094 ◽  
Author(s):  
MARIA J. GRANDE ◽  
ROSARIO LUCAS ◽  
EVA VALDIVIA ◽  
HIKMATE ABRIOUEL ◽  
MERCEDES MAQUEDA ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Fruit Juices ◽  
Initial Activity ◽  
Fruit And Vegetable ◽  
Bacteriocin Activity ◽  
Green Beans ◽  
Food Components ◽  
Fruit And Vegetable Juices ◽  
The Stability ◽  
Thickening Agents

Enterocin AS-48 is a candidate bacteriocin for food biopreservation. Before addressing application of AS-48 to vegetable-based foods, the interaction between AS-48 and vegetable food components and the stability of AS-48 were studied. Enterocin AS-48 had variable interactions with fruit and vegetable juices, with complete, partial, or negligible loss of activity. For some juices, loss of activity was ameliorated by increasing the bacteriocin concentration, diluting the juice, or applying a heat pretreatment. In juices obtained from cabbage, cauliflower, lettuce, green beans, celery, and avocado, AS-48 was very stable for the first 24 to 48 h of storage under refrigeration, and decay of activity was markedly influenced by storage temperature. In fresh-made fruit juices (orange, apple, grapefruit, pear, pineapple, and kiwi) and juice mixtures, AS-48 was very stable for at least 15 days at 4°C, and bacteriocin activity was still detectable after 30 days of storage. Gradual and variable loss of activity occurred in juices stored at 15 and 28°C; inactivation was faster at higher temperatures. In commercial fruit juices (orange, apple, peach, and pineapple) stored at 4°C, the bacteriocin was completely stable for up to 120 days, and over 60% of initial activity was still present in juices stored at 15°C for the same period. Commercial fruit juices stored at 28°C for 120 days retained between 31.5% (apple) and 67.71% (peach) of their initial bacteriocin activity. Solutions of AS-48 in sterile distilled water were stable (120 days at 4 to 28°C). Limited loss of activity was observed after mixing AS-48 with some food-grade dyes and thickening agents. Enterocin AS-48 added to lettuce juice incubated at 15°C reduced viable counts of Listeria monocytogenes CECT 4032 and Bacillus cereus LWL1 to below detection limits and markedly reduced viable counts of Staphylococcus aureus CECT 976.

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