Biological evaluation of date-waste dietary fibre and Endomycopsis fibuligera protein with rats

Jwanny, Etidal W.; Rashad, Mona M.; Moharib, Sorial A.; Beih, Nadia M. El

doi:10.1016/0960-8524(96)00024-7

Cited by 5 publications

(12 citation statements)

References 34 publications

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“…The published work on the valorisation of date pits has been especially focused on their incorporation in animal feeds [6][7][8][9][10][11][12][13][14][15] or on their biological transformation [1,[16][17][18][19][20][21][22][23]. From a practical point of view, the majority of these research tasks were not concretised in industrial projects [5].…”

Section: Introductionmentioning

confidence: 99%

Protein and amino acid profiles of Tunisian Deglet Nour and Allig date palm fruit seeds

Bouaziz¹,

Besbes²,

Blecker³

et al. 2008

Fruits

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--Introduction. The fruit of the date palm (Phoenix dactylifera L.) is an important crop of the arid and semi-arid areas of the world. It has always played a genuine economic and social part in the lives of the people of these areas. Nevertheless, there are few studies related to the composition and the functional properties of the different components (fibres, fats and proteins) of the date seeds. In order to obtain more information on the nutritive value and the chemical composition of the pits of the most important and most valuable Tunisian date palm varieties (Deglet Nour and Allig), we studied their profiles of proteins and amino acids. Materials and methods. Date seeds of two Tunisian cultivars, Deglet Nour and Allig, were separately milled in a heavy-duty grinder to pass 1-2 mm screens; then, they were preserved at -20 °C until analysis. The soluble proteins from defatted date seeds were extracted with water at pH 10, and were analysed by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). Results and discussion. Amino acid profiles revealed that date seeds from the Deglet Nour and Allig varieties contained the majority of essential amino acids: lysine, isoleucine, leucine, methionine, threonine, valine and phenylalanine. Seventeen amino acids were detected in the seeds of the two studied cultivars. Glutamic acid was the major amino acid in Deglet Nour and Allig date seeds, representing 17.83% and 16.77%, respectively, of the total amino acids. Date seeds appeared to contain a number of proteins with molecular weights ranging from 22 kDa to 70 kDa. Three prominent bands appeared at 32 kDa, 60 kDa and 70 kDa. Tunisie / Phoenix dactylifera / fruits / graine / composition chimique / protéine / acide aminé

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Section: Introductionmentioning

confidence: 99%

Protein and amino acid profiles of Tunisian Deglet Nour and Allig date palm fruit seeds

Bouaziz¹,

Besbes²,

Blecker³

et al. 2008

Fruits

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“…The animal room was temperature controlled (29 ± 1 o C) and had a 12-hour light-dark cycle. The experimental protocol was done according to the methods of Silva and Nicoli, (1985) and Jwanny et al, (1996).…”

Section: Animalmentioning

confidence: 99%

“…The diets were incorporated in the form of powder and they were well accepted, as the rats remained without any ill-health, but large faecal mass was S t a r c h 3 6 0 , 0 0 2 6 0 , 0 0 2 6 0 , 0 0 2 6 0 , 0 0 2 6 0 , 0 0 S u c r o s e 3 0 0 , 0 0 3 0 0 , 0 0 3 0 0 , 0 0 3 0 0 , 0 0 3 0 0 , 0 0 C a s e i n 2 0 0 , 0 0 2 0 0 , 0 0 2 0 0 , 0 0 2 0 0 , 0 0 2 0 0 , 0 0 M a i z e o i l 8 0 , 0 0 8 0 , 0 0 8 0 , 0 0 8 0 , 0 0 8 0 , 0 0 M i n e r a l m i x t u r e b 4 0 , 0 0 4 0 , 0 0 4 0 , 0 0 4 0 , 0 0 4 0 , 0 0 V i t a m i n e m i x t u r e b 2 0 , 0 0 2 0 , 0 0 2 0 , 0 0 2 0 , 0 0 2 0 , 0 0 D i e t a r y f i b r e ------1 0 0 , 0 0 1 0 0 , 0 0 1 0 0 , 0 0 1 0 0 , 0 0 N.B. 100g dietary fibres in tested samples are replaced for 100g starch in the a Johnson and Gee (1986) b Jwanny et al (1996) present. The results in table III showed that, at the end of feeding period, the weight gain and food intake of the rats fed on the 4 experimental diets have highly significant decrease than those rats fed the control diet.…”

Section: Diets and Nutritional Evaluationmentioning

confidence: 99%

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Effect of type and level of dietary fibre supplements in rats

Rashad¹,

Moharib²

2003

Grasas y Aceites

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“…Due to its low amount of fat, it is recommended as a dietary food (Chang & Miles, 2004). Jwanny et al (1996) has asserted that as a solution to the problems stemming from the excessive consumption of animal products made up of high cholesterol and saturated fat, especially in developed countries, the diet must be immediately and radically changed, and it can be ensured through herbal products and mushrooms specifically.…”

Section: Introductionmentioning

confidence: 99%

Effect of drying temperature on color and desorption characteristics of oyster mushroom

Demiray

2020

Food Sci. Technol

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Dyster mushroom (Pleurotus ostreatus) slices were dried in a hot air dryer at three temperatures (45, 55 and 65 °C). The sorption isotherm of dried samples in the water activity (a w) range of 0.556-0.970 was also determined at three temperature levels. Moisture desorption isotherms were obtained from changes in water activities of oyster mushroom slices during drying, and the fitness of GAB, BET, Dswin, Henderson and Halsey isotherm equations to sorption data was calculated. The effect of temperature on color change kinetics of oyster mushroom slices was also investigated during drying. GAB model was the best equation for the prediction of the desorption moisture content of samples. Mathematical modeling of color change kinetics indicated that both zero and first order kinetic models were adequate to describe the browning index (BO) value; however, total color change (ΔE) followed zero-order kinetics. The values of the reaction rate constant, found after the drying at 45, 55 and 65 °C, of the ΔE value were respectively 0.058, 0.065 and 0.089.

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Biological evaluation of date-waste dietary fibre and Endomycopsis fibuligera protein with rats

Cited by 5 publications

References 34 publications

Protein and amino acid profiles of Tunisian Deglet Nour and Allig date palm fruit seeds

Protein and amino acid profiles of Tunisian Deglet Nour and Allig date palm fruit seeds

Effect of type and level of dietary fibre supplements in rats

Effect of drying temperature on color and desorption characteristics of oyster mushroom

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