Article
Chemistry, Applied
Mrinal Ray, Debnirmalya Gangopadhyay
Summary: Eri silkworm prepupae and pupae have high protein and fat content, with slight differences between males and females. They also contain a rich fatty acid composition, high levels of potassium, iron, manganese, and zinc, making them valuable resources for industrial use as food/feed.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Nutrition & Dietetics
Meijuan Lan, Lin Li, Shengkai Luo, Juncheng Chen, Xiaofeng Yi, Xia Zhang, Bing Li, Zhiyi Chen
Summary: In this study, the physicochemical properties, fatty acid composition, antioxidant activities, and toxicological safety of emu oil were investigated. The results showed that emu oil had favorable properties and nutritional composition, and did not exhibit adverse effects in various toxicity tests, which provide important support for emu oil as an alternative edible oil.
Article
Chemistry, Applied
Debnirmalya Gangopadhyay, Mrinal Ray, Sujata Sinha
Summary: This study investigated the amino acid profiles and vitamin contents of eri silkworm pupae, revealing their high quality and abundance in essential amino acids and vitamins. The findings highlight the nutritional importance of eri silkworm pupae as a protein-rich food supplement for human nutrition.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Biochemistry & Molecular Biology
Jin-Zheng Wang, Cheng-Kun Wu, Cheng-Hai Yan, Huan Chen, Shuai You, Sheng Sheng, Fu-An Wu, Jun Wang
Summary: A microfluidic reactor with smart hydrogel immobilized lipase was used to prepare a nutritional supplement using silkworm pupae oil (SPO) as a feedstock, successfully improving the nutritional function by reducing palmitic acid content and increasing triglyceride content. The in vitro digestion model confirmed the enhanced fatty acid release rate of the modified SPO, indicating an overall improvement in nutritional function.
Article
Food Science & Technology
Ruth Naomi, Rusydatul Nabila Mahmad Rusli, Santhra Segaran Balan, Fezah Othman, Azmiza Syawani Jasni, Siti Hadizah Jumidil, Hasnah Bahari, Muhammad Dain Yazid
Summary: E. tapos is a natural plant with various health benefits. This study formulated its extract into yoghurt and evaluated its toxicological effects on rodents. The results showed that the E. tapos yoghurt did not exhibit any toxicity at high doses and had no adverse effects on the physiological indicators and organs of the rats.
Article
Environmental Sciences
Parishmita Gogoi, Jyoti Lakshmi Hati Boruah, Archana Yadav, Rajal Debnath, Ratul Saikia
Summary: Conversion of biomass to alternative energy sources can contribute to sustainable development. Biomass-degrading enzymes have been found to be common resources in insect-microbe interaction systems. In Northeast India, the silkmoth Samia ricini can digest foliage from different plant species, suggesting the versatility of its gut system. By studying the gut bacterial profile across the holometabolous life cycle, researchers found significant diversity and seasonal variations in gut bacteria composition, with different developmental stages having different bacterial communities. They also identified gut bacteria capable of degrading cellulose and xylan. These findings have important implications for the development of cleaner and environmentally friendly lignocellulose-degrading enzymes.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2023)
Article
Food Science & Technology
K. A. Woodling, P. Chitranshi, C. C. Jacob, L. Loukotkova, L. S. Von Tungeln, G. R. Olson, R. E. Patton, S. Francke, S. R. Mog, R. P. Felton, F. A. Beland, Y. Zang, G. Gamboa da Costa
Summary: This study found that long-term consumption of BVO may lead to thyroid follicular cell hypertrophy and changes in serum thyroid-related hormone levels. Additionally, a continuous accumulation of bromide was observed in the heart, liver, and inguinal fat, indicating potential toxic reactions.
FOOD AND CHEMICAL TOXICOLOGY
(2022)
Article
Nutrition & Dietetics
Mingyu Yin, Min Chen, Takuya Yanagisawa, Ryosuke Matsuoka, Yinci Xi, Ningping Tao, Xichang Wang
Summary: This study compared the quality of six commercially available sweet salad dressings from the Chinese market in terms of physical properties, proximate composition, amino acids, fatty acids, and minerals. The findings showed that these salad dressings had specific ranges of water activity, moisture content, and fat content, and were rich in essential amino acids, fatty acids, and minerals. This research provides important nutritional information on common salad dressings, helping consumers make informed choices and encouraging moderate consumption of pre-packaged sauces.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Janjira Tangsanthatkun, Methavee Peanparkdee, Wattinee Katekhong, Thepkunya Harnsilawat, Chin Ping Tan, Utai Klinkesorn
Summary: This study extracted oil from frozen silkworm pupae using an aqueous saline process, optimized the extraction process, and obtained silkworm oil with good quality parameters. The results demonstrated that silkworm oil can be used as a new valuable source of edible lipids.
Article
Entomology
Kridsada Unban, Augchararat Klongklaew, Pratthana Kodchasee, Punnita Pamueangmun, Kalidas Shetty, Chartchai Khanongnuch
Summary: This study isolated and identified xylose utilizing lactic acid bacteria from the midgut of Eri silkworm and found Enterococcus hirae SX2 to be a potential probiotic with tannin tolerance and antimicrobial activity. The supplementation of E. hirae SX2 showed positive effects on larval weight and survival in Eri silkworm rearing.
Article
Food Science & Technology
A. Dalle Zotte, Y. Singh, Zs Gerencser, Zs Matics, Zs Szendro, S. Cappellozza, M. Cullere
Summary: This study demonstrated that total dietary replacement of sunflower oil with silkworm oil in fattening rabbits positively changed the fatty acid profile of the considered carcass tissues.
Article
Food Science & Technology
Vanderleia Botton, Luana Marcele Chiarello, Guilherme Alan Klunk, Dielen Marin, Luana Curbani, Marcel Jefferson Goncalves, Marcelo Diniz Vitorino
Summary: The study indicated that Cladomorphus phyllinum can be a potential source of insect-based protein, minerals, fatty acids, and amino acids. Experimental results showed that it is rich in protein and essential nutrients, and it is not toxic, suggesting that it can be used as a future food and nutritional supplement source.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Nanoscience & Nanotechnology
Ji-Ling Su, Juan Wang, Xiao-Na Fu, Li Hou, Ping Zhu, Kai Zhang, Huo-Wang Li, Ying Hou, Xiang-Yi Liu, Juan Xu
Summary: This study investigated the properties, fatty acid compositions, and thermal characteristics of Malania oleifera seed oil (MOSO). It found that MOSO is a rich source of essential fatty acids and nervonic acid (NA), making it a potential resource for health supplements and medicines.
ADVANCED COMPOSITES AND HYBRID MATERIALS
(2022)
Article
Food Science & Technology
Rafael Garces, Cristina de Andres-Gil, Monica Venegas-Caleron, Enrique Martinez-Force, Antonio J. Moreno-Perez, Joaquin J. Salas
Summary: The hull of the sunflower is a protective ligneous tissue rich in wax esters (WEs). However, the extraction of WEs along with oil leads to undesirable turbidity, which is removed through cooling and filtration. The analysis of sunflower WEs is complicated by the presence of sterol esters. Thus, this study established different GC/MS-based methods to analyze the WE content and composition of sunflower hulls, kernels, oil, and industrially crystallized sunflower WEs.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Patthama Hirunyophat, Parisut Chalermchaiwat, Nattira On-nom, Witoon Prinyawiwatkul
Summary: This study examined the nutritional quality and physicochemical properties of silkworm pupae from two species, finding that different varieties have distinct advantages that can be used for developing various food products.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Daniella Anne L. Chyne, R. Ananthan, T. Longvah
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2019)
Review
Food Science & Technology
Paras Sharma, Giridhar Goudar, T. Longvah, Vinod S. Gour, S. L. Kothari, Idrees A. Wani
Summary: Barley is a functional grain with high content of beta-glucan, phenolic compounds and antioxidants, and unique bioactive composition. Understanding the effects of processing on polyphenols and antioxidants in barley is important to confirm its health benefits.
FOOD REVIEWS INTERNATIONAL
(2022)
Article
Chemistry, Applied
T. Longvah, Prasad Vooradi Sathya Sai, Ananthan Rajendran, Glen C. Kharkhonger, Carl Rangad
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2020)
Article
Chemistry, Applied
T. Longvah, V. S. S. Prasad
Article
Nutrition & Dietetics
Bidyalakshmi Loukrakpam, Ananthan Rajendran, Radhika S. Madhari, Naveen Kumar Boiroju, Thingnganing Longvah
MATERNAL AND CHILD NUTRITION
(2020)
Editorial Material
Nutrition & Dietetics
Thingnganing Longvah, Ananthan Rajendran
MATERNAL AND CHILD NUTRITION
(2020)
Article
Nutrition & Dietetics
Radhika S. Madhari, Swetha Boddula, Palika Ravindranadh, Yvette Wilda Jyrwa, Naveen Kumar Boiroju, Raghu Pullakhandam, Raja Sriswan Mamidi, Arlappa Nimmathota, Bharati Kulkarni, Longvah Thingnganing
MATERNAL AND CHILD NUTRITION
(2020)
Article
Nutrition & Dietetics
Yvette Wilda Jyrwa, Ravindranadh Palika, Swetha Boddula, Naveen Kumar Boiroju, Radhika Madhari, Raghu Pullakhandam, Longvah Thingnganing
MATERNAL AND CHILD NUTRITION
(2020)
Article
Food Science & Technology
Sarayu Lakshmi, Giridhar Goudar, Mohar Singh, H. S. Dhaliwal, Paras Sharma, T. Longvah
Summary: This study evaluated the nutritional content, anti-nutrients, phytochemicals, and antioxidant activity of different colored pigmented grains such as red sorghum, orange maize, red quinoa, and black quinoa. The findings showed that certain nutrients were significantly higher in specific colored grains, indicating potential health benefits associated with consuming these pigmented grains.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Chemistry, Applied
T. Longvah, K. Mangthya, K. Subhash, Surojit Sen, Sunayana Rathi
Summary: High-yielding varieties of rice have shown significant variability in nutrient content, with brown rice having better nutritional profiles compared to milled rice. Transitioning from white rice to brown rice or even 5% milled rice can bring about nutritional benefits and improve overall nutrient intakes.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Food Science & Technology
T. Longvah, Naveen Kumar Boiroju, V. S. S. Prasad, Kiran O. Kumar, K. Mangthya, Paras Sharma, R. Ananthan, V. Ravindra Babu
Summary: The study evaluated the nutrient profiles of 251 modern rice germplasm and found significant variability in most nutrients, with some germplasm showing better nutrient profiles. The importance of intra-varietal nutrient differences within rice was highlighted, which can help improve nutrient intakes among populations.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Biochemistry & Molecular Biology
Giridhar Goudar, Paras Sharma, Sandeep Janghu, T. Longvah
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2020)
Article
Public, Environmental & Occupational Health
Indrapal I. Meshram, B. Naveen Kumar, K. Venkaiah, T. Longvah
INDIAN JOURNAL OF COMMUNITY MEDICINE
(2020)
Article
Nutrition & Dietetics
D. Rao, C. N. Neeraja, P. Babu, B. Nirmala, K. Suman, L. V. Subba Rao, K. Surekha, P. Raghu, T. Longvah, P. Surendra, Rajesh Kumar, V. Ravindra Babu, S. R. Voleti
FRONTIERS IN NUTRITION
(2020)
Article
Pediatrics
Soumya Swaminathan, Rajkumar Hemalatha, Anamika Pandey, Nicholas J. Kassebaum, Avula Laxmaiah, Thingnganing Longvah, Rakesh Lodha, Siddarth Ramji, G. Anil Kumar, Ashkan Afshin, Subodh S. Gupta, Anita Kar, Ajay K. Khera, Matthews Mathai, Shally Awasthi, Reeta Rasaily, Chris M. Varghese, Anoushka I. Millear, Helena Manguerra, William M. Gardner, Reed Sorenson, Mari J. Sankar, Manorama Purwar, Melissa Furtado, Priyanka G. Bansal, Ryan Barber, Joy K. Chakma, Julian Chalek, Supriya Dwivedi, Nancy Fullman, Brahmam N. Ginnela, Scott D. Glenn, William Godwin, Zaozianlungliu Gonmei, Rachita Gupta, Suparna G. Jerath, Rajni Kant, Varsha Krish, Rachakulla H. Kumar, Laishram Ladusingh, Indrapal I. Meshram, Parul Mutreja, Balakrishna Nagalla, Arlappa Nimmathota, Christopher M. Odell, Helen E. Olsen, Ashalata Pati, Brandon Pickering, Kankipati V. Radhakrishna, Neena Raina, Zane Rankin, Deepika Saraf, R. S. Sharma, Anju Sinha, Bhaskar Varanasi, Chander Shekhar, Hendrik J. Bekedam, K. Srinath Reddy, Stephen S. Lim, Simon I. Hay, Rakhi Dandona, Christopher J. L. Murray, G. S. Toteja, Lalit Dandona
LANCET CHILD & ADOLESCENT HEALTH
(2019)
