Research background. Some herbs provide functional properties to foods, especially their antibacterial and antioxidant properties. On the other hand, modified atmosphere packaging is being considered as an alternative to vacuum packaging to preserve the functional and sensory properties of foods. Since the shelf life of whey cheese is quite short, different packaging methods such as modified atmosphere packaging are favoured. Besides, the addition of herbs both gives flavour to the cheese and improves its functional properties. Experimental approach. In the present study, oregano (Origanum onites) or rosemary (Rosmarinus officinalis) was added to probiotic whey cheese (lor) containing Lactobacillus acidophilus La-5 and Bifidobacterium lactis Bb-12 under modified atmosphere packaging (MAP) (80 % CO2 and 20 % N2) or vacuum packaging. The physicochemical, microbiological and sensory properties as well as antioxidant and proteolytic activities of the cheese samples were determined. Results and conclusions. The addition of herbs did not negatively affect the viable counts of B. lactis and L. acidophilus, and the cheese samples contained at least 8 log CFU/g of both probiotic bacteria for 35 days. MAP improved the viability of B. lactis and L. acidophilus in cheese with rosemary during the first few weeks of storage compared to vacuum packaging. The addition of herbs significantly increased the total phenolic content and antioxidant activity under both MAP and vacuum. MAP improved the antioxidant activity of lor cheese with added herbs on days 14 and 28 more than vacuum packaging. Lor cheese with rosemary under MAP conditions showed the highest DPPH˙ (2,2,-diphenyl-1-picrylhydrazyl) scavenging activity and also the highest proteolytic activity throughout storage. The sample with rosemary under MAP had the highest taste and aroma scores throughout the entire storage period. Fortification with herb and MAP offers advantages in the production of whey cheese. The use of rosemary and modified atmosphere packaging makes it possible to achieve high viability of probiotic bacteria, total phenolic content, antioxidant activity and sensory acceptance in lor cheese. Novelty and scientific contribution. This is the first study in which both different herbs and different packaging methods were applied to probiotic whey cheese (lor). The study shows that the functional properties of whey cheese can be improved by using different herbs under different packaging conditions. Among the analysed properties of the product, the improvement of the viability of probiotic bacteria is particularly valuable for human health. Thus, it contributes to the science of functional food and enables the use of these parameters in some other foods.

2019-07-01·Clinical Pharmacokinetics2区 · 医学

Physiologically Based Pharmacokinetic Modelling of Hyperforin to Predict Drug Interactions with St John’s Wort

2区 · 医学

Article

作者: Adiwidjaja, Jeffry ; Boddy, Alan V ; McLachlan, Andrew J

BACKGROUND AND OBJECTIVESHerb-drug interactions with St John's wort (SJW) have been widely studied in numerous clinical studies. The objective of this study was to develop and evaluate a physiologically based pharmacokinetic (PBPK) model for hyperforin (the constituent of SJW responsible for interactions), which has the potential to provide unique insights into SJW interactions and allow prediction of the likely extent of interactions with SJW compared to published interaction reports.METHODSA PBPK model of hyperforin accounting for the induction of cytochrome P450 (CYP) 3A, CYP2C9 and CYP2C19 was developed in the Simcyp^® Simulator (version 17) and verified using published, clinically observed pharmacokinetic data. The predictive performance of this model based on the prediction fold-difference (expressed as the ratio of predicted and clinically observed change in systemic exposure of drug) was evaluated across a range of CYP substrates.RESULTSThe verified PBPK model predicted the change in victim drug exposure due to the induction by SJW (expressed as area under the plasma concentration-time curve (AUC) ratio) within 1.25-fold (0.80-1.25) of that reported in clinical studies. The PBPK simulation indicated that the unbound concentration of hyperforin in the liver was far lower than in the gut (enterocytes). Simulations revealed that induction of intestinal CYP enzymes by hyperforin was found to be more pronounced than the corresponding increase in liver CYP activity (15.5- vs. 1.1-fold, respectively, at a hyperforin dose of 45 mg/day).CONCLUSIONIn the current study, a PBPK model for hyperforin was successfully developed, with a predictive capability for the interactions of SJW with different CYP3A, CYP2C9 and CYP2C19 substrates. This PBPK model is valuable to predict the extent of herb-drug interactions with SJW and help design the clinical interaction studies, particularly for new drugs and previously unstudied clinical scenarios.

2019-05-01·BMJ Open4区 · 医学

Vaginal herb use andChlamydia trachomatisinfection: cross-sectional study among women of various ethnic groups in Suriname

4区 · 医学

ArticleOA

作者: Van der Helm, Jannie J ; Mans, Dennis ; Grünberg, Antoon W ; de Vries, Esther ; de Vries, Henry J C ; van der Veer, Charlotte ; Schim van der Loeff, Maarten Franciscus

ObjectiveVaginal steam baths with herb leaves (herb use) is practised by some Surinamese women. We assessed herb use among women from the five most prevalent ethnic groups, and if herb use is associated withChlamydia trachomatisinfection.SettingParticipants were recruited at a sexually transmitted infection (STI) clinic and a family planning clinic (FP) in Paramaribo, Suriname.Participants1040 women were included subsequently, comprising the following ethnic groups: Creole (26.7%), Hindustani (24.6%), Javanese (15.7%), Maroon (13.3%) and mixed descent (19.7%).MethodsNurses collected a questionnaire and vaginal swabs for nucleic acid amplificationC. trachomatistesting.Primary outcomesDeterminants of vaginal herb use andC. trachomatisinfection via univariable and multivariable logistic regression.ResultsHerb use was most common among Maroon (68.8%) and Creole women (25.2%). In multivariable analysis including only Maroon and Creole women, determinants significantly associated with vaginal herb use were (OR; 95% CI): Maroon ethnic descent (5.33; 3.26 to 8.71 vs Creole), recruitment at the STI clinic (2.04; 1.24 to 3.36 vs FP), lower education levels (3.80; 1.68 to 8.57 lower vs higher, and 2.02; 0.90 to 4.51 middle vs higher). Lower age and recruitment at the STI clinic were associated withC. trachomatisinfection, but not vaginal herb use.ConclusionIn Suriname, vaginal herb use is common among Maroon and Creole women. Education, ethnic group and recruitment site were determinants for herb use. Vaginal herb use was not a determinant ofC. trachomatisinfection. Future research should focus on the effect of herb use on the vaginal microbiome and mucosal barrier.

100 项与 STD-06 相关的药物交易

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