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Srinivasan, Krishnapura
- Weight Reducing Potential of Dietary Tender Cluster Beans (Cyamopsis tetragonoloba) in High-Fat Fed Rats
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1 Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore – 570 020, IN
1 Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore – 570 020, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 51, No 3 (2014), Pagination: 236-251Abstract
Soluble dietary fibre-rich tender cluster beans (Cyamopsis tetragonoloba) were explored for its potential in weight management in rats maintained on high-fat diet (HFD). The impact of three dietary levels of cluster beans was examined in terms of body weight gain, absorption and elimination of dietary fat, accumulation of fat in adipose and influence on lipogenic and lipolytic enzymes. The results indicated the potential of dietary cluster beans as useful in weight management by lowering fat absorption, enhanced lipolysis through increased activity of hormone sensitive lipase causing decreased adipose weight and increased mobilization of accumulated fat. All these contributed to a reduction in weight gain in animals maintained on HFD by inclusion of tender cluster beans in the diet. A dietary dose of 15 per cent cluster bean powder produced the maximum effect with respect to body weight management, and further increase in the dietary dose did not bring any significantly higher benefit.Keywords
Adipose Fat, Fat Absorption, High-Fat Fed Rats, Lipogenic Enzymes, Tender Cluster Beans, Weight Management.
- Bioaccessibility of Polyphenols from Onion (Allium cepa) as Influenced by Domestic Heat Processing and Food Acidulants
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1 Department of Biochemistry and Nutrition, CSIR – Central Food Technological Research Institute, Mysore – 570 020, IN
1 Department of Biochemistry and Nutrition, CSIR – Central Food Technological Research Institute, Mysore – 570 020, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 53, No 4 (2016), Pagination: 391-404Abstract
Polyphenols are gaining importance in view of their health beneficial influences. Onion (Allium cepa) was analyzed for total polyphenol and flavonoid contents and their bioaccessibility as influenced by heat processing and food acidulants. Total polyphenols in raw onion (2.17 mg/g) were increased by 50% upon roasting. Total flavonoids in onion (0.27 mg/g) remained unchanged in heat processing. Bio accessible polyphenols and flavonoids from onion were 0.96 and 0.02 mg/g respectively and open-pan boiling increased the bio accessible polyphenols from onion. Addition of food acidulants to onion altered the composition and concentration of phenolic compounds. Total bio accessible polyphenols of onion decreased by 15% in presence of lime juice, while the same increased from microwave heated onions by 21% in presence of amchur. Presence of lime juice decreased bio accessible polyphenols in native and pressure-cooked onion, while the same increased by 37% in roasted onion in presence of amchur. Bioaccessibility of quercetin from onion increased 6-fold in presence of amchur, while a few polyphenols viz., protocatechuic acid, syringic acid, rutin and myricetin became bio accessible in presence of these food acidulants. Amchur enhanced the bio accessible polyphenols from onion more than lime juice. Concentration of bio accessible polyphenols was higher upon open-pan boiling of onion. There was a qualitative as well as quantitative change in the phenolic composition on addition of the food acidulants. Since amchur enhances the concentration of bio accessible polyphenols more than lime juice, its use in food preparations could be a strategy to maximize bioavailability of polyphenols, especially flavonoids from onion.Keywords
Food Acidulants, Heat Processing, Onion, Polyphenol Content, Polyphenol Bioaccessibility.References
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- Gautam, S., Platel, K. and Srinivasan, K. Influence of combinations of promoter and inhibitor on the bioaccessibility of iron and zinc from food grains. Int. J. Fd. Sci. Nutr., 2011, 62, 826– 834.
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- Hithamani, G. and Srinivasan, K. Bioaccessibility of polyphenols from selected cereal grains and legumes as influenced by food acidulants. J. Sci. Food Agric., 2016, Published online, DOI 10.1002/jsfa.7776.
- Accelerated Attenuation of Pre-Formed Cholesterol Gallstones by Dietary Tender Cluster Beans (Cyamopsis tetragonoloba) in Mice
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1 Department of Biochemistry and Nutrition, CSIR - Central Food Technological Research Institute, Mysore - 570 020, IN
1 Department of Biochemistry and Nutrition, CSIR - Central Food Technological Research Institute, Mysore - 570 020, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 54, No 2 (2017), Pagination: 127-148Abstract
Dietary soluble fibre-rich tender cluster beans (Cyamopsis tetragonoloba) (CB) is previously shown to reduce the susceptibility for cholesterol gallstone (CGS) formation in experimental mice. The present study evaluated if dietary CB could also accelerate dissolution of pre-formed CGS in mice. The possible additive influence of dietary fibre-rich CB and sulfur compounds-rich garlic in dissolving CGS was also evaluated. CGS was induced with a high-cholesterol diet for ten weeks. CB (10%) and garlic (1%) were included individually and in combination in the diet of gallstoneinduced mice for another ten weeks. CB, garlic, and CB+garlic reduced the preestablished CGS by 61, 50, and 72%, respectively, in 10 weeks as compared to 27% regression observed with the control diet. There was a reduction in cholesterol saturation index and ratios of cholesterol: bile acid and cholesterol: phospholipid in the bile, facilitating the desaturation of cholesterol. mRNA expression of CYP7A was up-regulated in CB-fed animals. CB+garlic produced a higher up-regulation of mRNA expression of CYP7A and CYP27. These results corroborate with the observed increase in the bile acid pool as a result of these dietary interventions. Acceleration of the regression of preformed CGS is complimentary to the previously reported CGSpreventive influence of dietary CB.Keywords
Cholesterol Gallstones, Cholelithiasic Effect, Cholesterol Saturation Index, Tender Cluster Beans, Garlic.References
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- Nutritional Profile of Chekurmanis (Sauropus androgynus), a Less Explored Green Leafy Vegetable
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Authors
Affiliations
1 Department of Biochemistry, CSIR - Central Food Technological Research Institute, Mysore – 570 020, IN
1 Department of Biochemistry, CSIR - Central Food Technological Research Institute, Mysore – 570 020, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 54, No 3 (2017), Pagination: 243-252Abstract
Chekurmanis (Sauropus androgynus) belonging to Euphorbiaceae, is a perennial shrub, growing wildly in Southeast Asia. The leaves of chekurmanis are highly nutritious, being a very rich source of micronutrients and protein. In this study, chekurmanis leaves were evaluated for protein and micronutrient content at different stages of maturity. Maturity of the leaves did not alter the rich content of protein which remained around 22.0 g/100 g. Total dietary fibre content of the leaves ranged between 34 and 36% at different stages of maturity. Fully matured leaves contained a significantly higher amount of calcium, as compared to the tender leaves. The iron content of these leaves ranged from 3.89 to 4.50 mg/100 g, while the zinc content of the same was between 1.26 and 1.48 mg/100 g. The bioaccessibility of iron and zinc was significantly higher in the tender leaves. The tender and partially mature leaves of chekurmanis contained 74 and 69 mg/100 g of niacin, respectively. The β-carotene content of the leaves ranged from 7400 to 9250 μg/100 g, while that of vitamin E ranged between 17.6 to 15.6 mg/100 g. Chekurmanis leaves contain an alkaloid, the content of which was significantly higher in mature leaves (1740 mg/100 g) as compared to tender leaves (1439 mg/100 g). The alkaloid content of chekurmanis leaves was significantly reduced upon pressure cooking. This is the first report on the nutrient content of chekurmanis leaves at different stages of maturity, as also on the bioaccessibility of minerals.Keywords
Chekurmanis Leaves, Nutritional Profile, Stages of Maturity, Bioaccessibility Of Minerals, Alkaloid Content.References
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