Koshu is a grape cultivar native to Japan and is one of the country's most important cultivars for wine making. Koshu and other oriental grape cultivars are widely believed to belong to the European domesticated grape species Vitis vinifera. To verify the domesticated origin of Koshu and four other cultivars widely grown in China and Japan, we genotyped 48 ancestry informative single nucleotide...

Grapes are widely known for health benefits due to their antioxidant content. In wine production, grape stems are often discarded, though they has a higher content of antioxidants than the juice. The effectiveness of using an environmentally friendly solvent, ethanol, as a superheated liquid and supercritical fluid to extract antioxidant compounds from grape stems of organically grown Crimson S...

Although the beneficial effects of moderate wine intake are well-known, data on antioxidant capacity of grape juices are scarce and controversial. The purpose of this study was to quantify total polyphenols, anthocyanins, resveratrol, catechin, epicatechin, procyanidins, and ascorbic acid contents in grape juices, and to assess their possible antioxidant activity. Eight Vitis labrusca juices--w...

Xylella fastidiosa (Xf) is a group of genetically similar strains that infect a wide range of plants. We hypothesized that differing genetic factors among the strains determine the ability of a strain to infect a particular host plant. To better understand what makes grape a good host for all grape strains but not for strains such as oleander and almond that cannot colonize grape, we conducted ...

BACKGROUND Postprandial hyperglycemia is an early defect of type 2 diabetes and one of primary anti-diabetic targets. Treatment of postprandial hyperglycemia can be achieved by inhibiting intestinal α-glucosidase, the key enzyme for oligosaccharide digestion and further glucose absorption. Grape pomace is winemaking byproduct rich in bioactive food compounds such as phenolic antioxidants. This ...

Moderately halophilic bacteria are widely distributed in many kinds of fermented foods: for example, strains of Jeotgalibacillus alimentarius were found in jeotgal in Korea (Yoon et al., 2001), Lentibacillus juripiscarius and Lentibacillus halophilus, Tetragenococcus halophilus and T. muriaticus in Thai fi sh sauce (Namwong et al., 2005; Tanasupawat et al., 2006; Thongsanit et al., 2002), Bacil...

Iron absorption from three typical West African meals was measured in fourteen subjects using the extrinsic-tag technique with 59Fe and 55Fe. All meals consisted of maize as the staple food. Meals were prepared in Benin under realistic conditions from locally grown foods. Of the non-haem-Fe in the meals 39-73% did not exchange with the added inorganic radio-Fe tracer, depending on the degree of...

Luminol, leuchomalachite green, phenolphthalein, Hemastix, Hemident, and Bluestar are all used as presumptive tests for blood. In this study, the tests were subjected to dilute blood (from 1:10,000 to 1:10,000,000), many common household substance, and chemicals. Samples were tested for DNA to determine whether the presumptive tests damaged or destroyed DNA. The DNA loci tested were D2S1338 and...

Consumers of catering establishments especially value their health and therefore give preference to dishes that correspond modern concepts healthy eating. In this regard, the development such is an important task. Thus, object study was emulsion sauce made using spherification technique. Agar-agar used as a material for encapsulating sauce. The recipe composition contains irreplaceable nutritio...

Soy sauce with a high salt liquid-state fermentation process was prepared by using organic soy beans as raw material. Beidahuang organic soy bean was selected among different raw materials. Here, the best technique was determined. Firstly, the organic soy beans were soaked for 7 hours under 121°C , steamed for 15 min and mixed with the fried wheat (5:5, w/w). After inoculated with Aspergillus o...