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linum/carbohydrate
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Production of arabinoxylan-oligosaccharides from flaxseed (Linum usitatissimum).
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Flaxseed mucilage from Linum usitatissimum L. species was constituted by arabinoxylan (about 75%) and pectin (about 25%). A new procedure was developed to obtain only arabinoxylans which implicated treatment of the pectin fraction by enzymatic hydrolysis with pectinase. Then three processes of
[Development of an optimized formulation of flaxseed (Linum usitatissimum) mousse].
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Taguchi method was applied to determine the maximum sensory quality of a functional flaxseed mousse desert ready to mix by minimizing the deviation from the target value. An orthogonal array (OA) experimental design that allows to analize simultaneously the influence of four independent variables
High alpha-linolenic acid flaxseed (Linum usitatissimum): some nutritional properties in humans.
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Although high alpha-linolenic acid flaxseed (Linum usitatissimum) is one of the richest dietary sources of alpha-linolenic acid and is also a good source of soluble fibre mucilage, it is relatively unstudied in human nutrition. Healthy female volunteers consumed 50 g ground, raw flaxseed/d for 4
Hydrogen sulfide directs metabolic flux towards the lignan biosynthesis in Linum album hairy roots.
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Hydrogen sulfide (H2S) has been recently found as an important signaling molecule especially in root system architecture of plants. The regulation of root formation through H2S has been reported in previous works; while the profiling of metabolites in response to H2S
Cultivation of the Marine Macroalgae Chaetomorpha linum in Municipal Wastewater for Nutrient Recovery and Biomass Production.
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Compared to microalgae, macroalgae are larger in size, thereby imposing lower separation and drying costs. This study demonstrates the feasibility of cultivating macroalgae Chaetomorpha linum in different types of municipal wastewaters, their ability to remove nutrient and their biomass composition
Identification of differentially expressed genes in flax (Linum usitatissimum L.) under saline-alkaline stress by digital gene expression.
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The salinization and alkalization of soil are widespread environmental problems, and alkaline salt stress is more destructive than neutral salt stress. Therefore, understanding the mechanism of plant tolerance to saline-alkaline stress has become a major challenge. However, little attention has been
Purification, composition and biological activities of a novel heteropolysaccharide extracted from Linum usitatissimum L. seeds on laser burn wound.
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The present study investigates the purification, structure and in vitro antioxidant activities of a novel water soluble polysaccharide (LWSP) extracted from Linum usitatissimum L. seeds and evaluates the in vivo wound healing performance on CO2 laser fractional burn in a rat model. LWSP
The addition of golden flaxseed flour (Linum usitatissimum L.) in chicken burger: Effects on technological, sensory, and nutritional aspects.
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Five different concentrations of golden flaxseed flour (0%: F0 (control), 5%: F1, 10%: F2, 15%: F3, 20%: F4) were used as a functional ingredient to replace the fat in chicken burgers. The products were analyzed for moisture, protein, carbohydrate, fat, ash, shear force, consumer acceptance, and
Bioaccessibility of lignans from flaxseed (Linum usitatissimum L.) determined by single-batch in vitro simulation of the digestive process.
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BACKGROUND
Flaxseed is an important source of lignan secoisolariciresinol diglucoside (SDG) and its aglycone, secoisolariciresinol (SECO). These phenolic compounds can be metabolized to the mammalian lignans enterodiol (ED) and enterolactone (EL) by human intestinal microflora. Flaxseed lignans are
An open-label study on the effect of flax seed powder (Linum usitatissimum) supplementation in the management of diabetes mellitus.
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Diabetes mellitus is characterized by hyperglycemia and associated with aberrations in the metabolism of carbohydrate, protein, and lipid that result in development of secondary complications. Extensive studies have indicated that nutritional therapy plays a pivotal role in the controlling or
Comparison of flax (Linum usitatissimum) and Salba-chia (Salvia hispanica L.) seeds on postprandial glycemia and satiety in healthy individuals: a randomized, controlled, crossover study.
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Flax and Salba-chia seeds have risen in popularity owing to their favorable nutrient composition, including a high fiber content. Despite having comparable nutritional profiles, preliminary observations suggest differences in gelling properties, an attribute that may alter the kinetics of food
Elimination of Differences in the Mobility of Flax Isoperoxidases on PAGE by Digestion with alpha-Mannosidase.
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In the flax (Linum usitatissimum) genotype Stormont cirrus, anodic peroxidases from the genotroph S migrate more slowly on PAGE and SDS-PAGE than the corresponding peroxidases from the genotroph L. When purified isoperoxidases S2 and L2 were digested with alpha-mannosidase, the difference in
Bioprocessing of Functional Ingredients from Flaxseed.
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Flaxseeds (Linum usitatissimum L.) are oilseeds endowed with nutritional constituents such as lignans, lipids, proteins, fibre, carbohydrates, and micronutrients. Owing to their established high nutritional profile, flaxseeds have gained an established reputation as a dietary source of high value
Flax and wattle seed powders enhance volume and softness of gluten-free bread.
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Gluten-free bread is generally associated with several quality defects such as reduced volume, dry texture and poor mouthfeel. Flaxseed gum has been shown to increase viscosity of bread dough. The aim of this study was to evaluate the effect of 1% (total base) addition of seed powders from flax (
Proximate analysis of cold-press oil cakes after biological treatment with Trametes versicolor and Humicola grisea
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In order to increase the current knowledge on cold-press oil cakes composition, the present study aims to determine the chemical composition of oil cakes from hull-less pumpkin (Cucurbita pepo L.), flax (Linum usitatissimum L.), and hemp (Canabis sativa L.) before and after the
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