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musa/carbohydrate
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Sida 1 från 84 resultat
The glycaemic index of foods tested in diabetic patients: a new basis for carbohydrate exchange favouring the use of legumes.
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Recently diabetic patients have been encouraged to increase their carbohydrate intake, but exact details of which foods to use are lacking. To determine whether sufficiently large differences existed to justify more specific dietary advice, we compared the glycaemic responses to 50 g carbohydrate
Colonic Fermentation of Unavailable Carbohydrates from Unripe Banana and its Influence over Glycemic Control.
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The aim of this study was to evaluate the effect of the colonic fermentation of unavailable carbohydrates from unripe banana (mass - UBM - and starch - UBS) over parameters related to glucose and insulin response in rats. Wistar male rats were fed either a control diet, a UBM diet (5 % resistant
[Effect of protein and carbohydrate preloads on food and energy intakes in preschool children with different nutritional status].
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Three preloads: high in simple carbohydrates (fruit juice), high in complex carbohydrates (banana) and high in protein (chicken meat), were tested in two groups of preschool children (56), aged 2 to 4 years from both genders. One group had a normal weight for height and the other high weight for
Beta-Nitropropionic Acid Production by Aspergillus oryzae in Selected High Protein and Carbohydrate-rich Foods.
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Aspergillus oryzae (ATCC, 12892) was studied for its ability to produce Beta-Nitropropionic Acid (BNP) in selected high protein and carbohydrate-rich foods. Portions of 35 grams of white potato, yellow sweet potato, ripe banana, freshly made Indonesian tempeh, and Cheddar cheeses loosely packed in
Pre-exercise carbohydrate and fluid ingestion: influence of glycemic response on 10-km treadmill running performance in the heat.
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BACKGROUND
The purpose of this study was to determine the influence of ingesting solutions containing mixtures of carbohydrate (CHO) types on pre-exercise glycemic response, exercise-induced hypoglycemia, metabolic responses, and 10-km treadmill running performance in a warm environment.
METHODS
Ten
Postprandial glucose and insulin responses to various tropical fruits of equivalent carbohydrate content in non-insulin-dependent diabetes mellitus.
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The plasma glucose and insulin responses were determined in 10 NIDDM female patients following the ingestion of tropical fruit containing 25 g of carbohydrate. The five tropical fruits were pineapple, mango, banana, durian and rambutan. Blood was drawn at 0, 30, 60, 120 and 180 min, respectively.
Lignin-carbohydrate complexes from sisal (Agave sisalana) and abaca (Musa textilis): chemical composition and structural modifications during the isolation process.
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CONCLUSIONS
Two types of lignins occurred in different lignin-carbohydrate fractions, a lignin enriched in syringyl units, less condensed, preferentially associated with xylans, and a lignin with more guaiacyl units, more condensed, associated with glucans. Lignin-carbohydrate complexes (LCC) were
Muscle glycogen storage postexercise: effect of mode of carbohydrate administration.
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The primary purpose of this study was to determine whether gastric emptying limits the rate of muscle glycogen storage during the initial 4 h after exercise when a carbohydrate supplement is provided. A secondary purpose was to determine whether liquid (L) and solid (S) carbohydrate (CHO) feedings
Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods.
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Glycaemic index (GI) values for fourteen commonly eaten carbohydrate-rich foods processed by various methods were determined using ten healthy subjects. The foods studied were round leaf yellow yam (Dioscorea cayenensis), negro and lucea yams (Dioscorea rotundata), white and sweet yams (Dioscorea
Two carbohydrate recognizing domains from Cycas revoluta leaf lectin show the distinct sugar-binding specificity-A unique mannooligosaccharide recognition by N-terminal domain.
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Cycas revoluta leaf lectin (CRLL) of mannose-recognizing jacalin-related lectin (mJRL) has two tandem repeated carbohydrate recognition domains, and shows the characteristic sugar-binding specificity toward high mannose-glycans, compared with other mJRLs. We expressed the N-terminal domain and
Extension of Drosophila Lifespan by Rhodiola rosea Depends on Dietary Carbohydrate and Caloric Content in a Simplified Diet.
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The root and rhizome extract of Rhodiola rosea has been extensively used in traditional medicine to improve physical and mental performance and to protect against stress. We, and others, have reported that R. rosea can extend lifespan in flies, worms, and yeast. We also previously found that the
Carbohydrate binding properties of banana (Musa acuminata) lectin II. Binding of laminaribiose oligosaccharides and beta-glucans containing beta1,6-glucosyl end groups.
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This paper extends our knowledge of the rather bizarre carbohydrate binding poperties of the banana lectin (Musa acuminata). Although a glucose/mannose binding protein which recognizes alpha-linked gluco-and manno-pyranosyl groups of polysaccharide chain ends, the banana lectin was shown to bind to
Carbohydrate binding properties of banana (Musa acuminata) lectin I. Novel recognition of internal alpha1,3-linked glucosyl residues.
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Examination of lectins of banana (Musa acuminata) and the closely related plantain (Musa spp.) by the techniques of quantitative precipitation, hapten inhibition of precipitation, and isothermal titration calorimetry showed that they are mannose/glucose binding proteins with a preference for the
Chemical compositions and glycemic responses to banana varieties.
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Chemical compositions and glycemic indices of four varieties of banana (Musa spp.) (kolikuttu-Silk AAB, embul-Mysore AAB, anamalu-Gros Michel AAA, seeni kesel-Pisang Awak ABB) were determined. Silk, Gros Michel, Pisang Awak and Mysore contained the highest percentages of starch (14%), sucrose (38%),
Fructan distribution in banana cultivars and effect of ripening and processing on Nendran banana.
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Many plants store fructan as reserve carbohydrate. Fructans naturally present in almost all plant foods, are also used as functional ingredients by the food industry to modify the texture and taste due to their properties as gelling agents, fat substitutes, soluble dietary fibers and low calorie
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