Influence of flavonoids from Phellinus igniarius on sturgeon caviar: Antioxidant effects and sensory characteristics

Wang, Yan; Yu, Jianxing; Zhang, Chen-lu; Li, Ping; Zhao, Yusheng; Zhang, Menghui; Zhou, Peigen

doi:10.1016/j.foodchem.2011.08.061

Cited by 28 publications

(22 citation statements)

References 19 publications

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“…It results from failure of pancreatic β -cell to secrete insulin sufficiently in response to elevate blood glucose [3]. In early stage of type 2 diabetes mellitus, peripheral tissues such as liver, muscle, and adipose tissues are not sensitive towards insulin [4] and they cause common symptoms such as increased thirsty, frequent urinary, ketonuria and ketonemia in diabetic patients [5]. In a long-term of insulin resistance period, it will lead to chronic hyperglycemia and hyperlipidemia in diabetic patients [6].…”

Section: Introductionmentioning

confidence: 99%

Antidiabetic and Hypolipidemic Activities ofCurculigo latifoliaFruit:Root Extract in High Fat Fed Diet and Low Dose STZ Induced Diabetic Rats

Ishak

Ismail

Hamid

et al. 2013

Evidence-Based Complementary and Alternative Medicine

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Curculigo latifolia fruit is used as alternative sweetener while root is used as alternative treatment for diuretic and urinary problems. The antidiabetic and hypolipidemic activities of C. latifolia fruit:root aqueous extract in high fat diet (HFD) and 40 mg streptozotocin (STZ) induced diabetic rats through expression of genes involved in glucose and lipid metabolisms were investigated. Diabetic rats were treated with C. latifolia fruit:root extract for 4 weeks. Plasma glucose, insulin, adiponectin, lipid profiles, alanine aminotransferase (ALT), gamma glutamyltransferase (GGT), urea, and creatinine levels were measured before and after treatments. Regulations of selected genes involved in glucose and lipid metabolisms were determined. Results showed the significant (P < 0.05) increase in body weight, high density lipoprotein (HDL), insulin, and adiponectin levels and decreased glucose, total cholesterol (TC), triglycerides (TG), low density lipoprotein (LDL), urea, creatinine, ALT, and GGT levels in diabetic rats after 4 weeks treatment. Furthermore, C. latifolia fruit:root extract significantly increased the expression of IRS-1, IGF-1, GLUT4, PPARα, PPARγ, AdipoR1, AdipoR2, leptin, LPL, and lipase genes in adipose and muscle tissues in diabetic rats. These results suggest that C. latifolia fruit:root extract exerts antidiabetic and hypolipidemic effects through altering regulation genes in glucose and lipid metabolisms in diabetic rats.

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Section: Introductionmentioning

confidence: 99%

Antidiabetic and Hypolipidemic Activities ofCurculigo latifoliaFruit:Root Extract in High Fat Fed Diet and Low Dose STZ Induced Diabetic Rats

Ishak

Ismail

Hamid

et al. 2013

Evidence-Based Complementary and Alternative Medicine

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“…Therefore, the adoption of these consolidate aquaculture techniques in sturgeon farming will presumably improve caviar quality during the long farming cycle (Zhang ; Wang et al . ).…”

Section: Caviar and Aquaculture: The Bright Side Of The Moonmentioning

confidence: 97%

“…; Wang et al . ). While proteins play a minor role in the definition of caviar quality, lipids, in particular fatty acids, noticeably influence caviar taste, being off‐flavours mainly originated by lipophilic compounds.…”

Section: Caviar and Aquaculture: The Bright Side Of The Moonmentioning

confidence: 97%

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The future of caviar production on the light of social changes: a new dawn for caviar?

Sicuro

2018

Reviews in Aquaculture

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Caviar consumption is increasing, and main projections indicate that the presumable maximum production will be of 3000 t year−1. From the productive point of view, the principal difference from the past caviar production is the definitive shift from wild to farmed caviar. Due to the recent advances in sturgeon aquaculture and the expansion of luxury consumers, there remains vast potential to reshape caviar consumption. Luxury market is extremely lucrative, it accounted for €217–€253 billion in 2016 and this is about 1.5 times of world aquaculture production. However, these perspectives are not only positive as this market segment is also affected by the diffusion of imitation (i.e. caviar substitutes, in this case). The proliferation of caviar substitutes can be interpreted as a kind of commercial Müllerian mimicry, while the adoption of new marketing strategy defined ‘Masstige’, which describes a downward luxury extensions directed towards middle‐class consumers and introduces new perspectives to this sector in its totality. What suggestions can be made by observing luxury consumers attitudes? This review takes into consideration the relation between sturgeon farming and quality of caviar on the light of modern societal changes. The main challenge for sturgeon aquaculture will be to spread a positive image of farmed caviar, thus introducing the aspects of excellence related to extensive aquaculture in controlled conditions by the adoption of shared rules on caviar quality. The most interesting aspects emerged are related to potential social expansion of caviar consumption, particularly in the middle‐class consumers.

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“…Ueda and others () evaluated consumer preference of cod roe as measured by optical and sensory properties, reporting the optimum surface color 45.22, 8.68, and 9.15 in L*, a*, and b* values, respectively. Finally, Wang and others () investigated the impact of the use of flavonoids from P. igniarius on caviar nutritional content and sensory attributes and found that the use of flavonoids elicited an antioxidant effect and improved the sensory profile of the caviar as evaluated by chemical analysis and trained panel ( n = 10) response regarding the appearance, aroma, flavor, and overall acceptability on a scale of 0 (spoiled) to 10 (very good), respectively.…”

Section: Introductionmentioning

confidence: 99%

Development of a Lexicon for Caviar and Its Usefulness for Determining Consumer Preference

Baker

Vixie

Rasco

et al. 2014

Journal of Food Science

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Although caviar is a premium product which offers nutritional benefits, few studies have characterized its sensory properties. As such, this study sought to develop a lexicon for sensory evaluation of caviar appearance, texture, aroma, and flavor/taste and to relate these attributes to consumer acceptance. A trained panel identified 16 sensory attributes for evaluation along a 15-cm scale and used CATA (check all that apply) methodology to indicate the less frequently encountered off-aromas, appearance traits, and persistent flavors. Using this lexicon, the trained panel described differences among caviar samples harvested from sturgeon fed varying diets. Acceptance of the caviar was also evaluated by a consumer panel. As evaluated by the trained panelists, analysis of variance (ANOVA) results indicated differences among caviar in the sensory attributes of tactile firmness, mustard color, egg size, in-mouth firmness, seafood fresh flavor, fresh butter flavor, earthy flavor, yeasty flavor, and bitterness (P < 0.05). Logistic regression of CATA responses indicated that caviar varied by diet in several aroma and aftertaste attributes, and marbled appearance (P < 0.05). Using partial least squares analysis on the consumer and trained panel data, overall consumer acceptance of caviar was driven by tactile firmness, sea fresh flavor, fresh butter flavor, and black color. This overall acceptance was highly correlated with acceptance of texture (r = 0.867) and flavor/taste (r = 0.999). Overall, this lexicon allows for standardized sensory evaluation of caviar using a common set of descriptors. This lexicon and information regarding the drivers of caviar acceptance can be used by industry professionals to ensure optimal caviar quality.

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Influence of flavonoids from Phellinus igniarius on sturgeon caviar: Antioxidant effects and sensory characteristics

Cited by 28 publications

References 19 publications

Antidiabetic and Hypolipidemic Activities ofCurculigo latifoliaFruit:Root Extract in High Fat Fed Diet and Low Dose STZ Induced Diabetic Rats

Antidiabetic and Hypolipidemic Activities ofCurculigo latifoliaFruit:Root Extract in High Fat Fed Diet and Low Dose STZ Induced Diabetic Rats

The future of caviar production on the light of social changes: a new dawn for caviar?

Development of a Lexicon for Caviar and Its Usefulness for Determining Consumer Preference

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