DOCSLIB.ORG

Phytochemicals for Diabetes Management

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Phytochemicals for Diabetes Management Send Orders for Reprints to [email protected] Pharmaceutical Crops, 2014, 5, (Suppl 1: M2) 11-28 11 Open Access Phytochemicals for Diabetes Management Switi B. Gaikwad*, G. Krishna Mohan and M. Sandhya Rani Centre for Pharmaceutical Sciences, Institute of Science and Technology, Jawaharlal Nehru Technological University Hyderabad, Andhra Pradesh, India Abstract: Diabetes mellitus is a complex metabolic disorder resulting from either insulin insufficiency or insulin dysfunc- tion. Diabetes mellitus affects most of the people in both developed and developing countries. The treatment of diabetes with synthetic drugs is costly and chances of side effects are high. Phytomedicine has been used since ancient times in various parts of the world where access to modern medicine is limited. Medicinal plants and phytoconstituents play an important role in the management of diabetes mellitus especially in developing countries where resources are meagre. Phytochemicals identified from medicinal plants present an exciting opportunity for the development of new types of therapeutics for diabetes mellitus. Most prevalent among phytochemical groups are the alkaloids, glycosides, polysaccha- rides, and phenolics such as flavonoids, terpenoids and steroids. Despite considerable progress in the development of syn- thetic drugs, the discovery of phytomedicine as an alternative therapy is progressing. This article aims to provide a com- prehensive review on various plant species from globe and their constituents, which have been shown to display potent hypoglycemic activity. Keywords: Antidiabetic, diabetes management, diabetes mellitus, hyperglycemia, hypoglycemia, insulin, phytochemicals. INTRODUCTION Diabetic retinopathy is an important cause of blindness, and occurs as a result of long-term accumulated damage to the The World Health Organization (WHO) defined diabetes small blood vessels in the retina. One percent of global mellitus as “a metabolic disorder of multiple etiologies char- blindness can be attributed to diabetes. Diabetes is among acterized by chronic hyperglycemia with disturbances in the leading causes of kidney failure [3]. With increasing carbohydrate, fat and protein metabolism resulting from de- rates of childhood and adult obesity, diabetes is likely to fects in insulin secretion, insulin action, or both” [1]. Diabe- become even more prevalent over the coming decades. The tes is a disorder of carbohydrate, fat and protein metabolism drugs which lower the blood sugar level or treat the symp- attributed to diminished production of insulin or mounting toms of diabetes mellitus are known as hypoglycemic drugs. resistance to its action. Diabetes is a chronic disease that It can be categorized into insulin and insulin preparations, occurs either when the pancreas does not produce enough which are employed only parenterally, and oral hypoglyce- insulin or when the body cannot effectively use the insulin mic drug which can be administered orally [4]. that it produces. Insulin is a hormone that regulates blood sugar. The increased production and ineffective scavenging Plants have always been a good source of drugs. The eth- of reactive oxygen species may play a critical role in diabe- nobotanical information reports about 800 plants that may tes mellitus. The disturbance of antioxidants defence system possess anti-diabetic potential. The beneficial uses of me- in diabetes is mainly because of alteration in antioxidant dicinal plants in traditional system of medicine of many cul- enzymes, impaired glutathione metabolism, and decreased tures are extensively documented. Several plants have been ascorbic acid levels. It is becoming the third “killer” of the used as dietary adjuvant and in treating the number of dis- health of mankind along with cancer, cardiovascular and eases even without any knowledge on their proper functions cerebrovascular diseases [2]. Hyperglycemia, or raised blood and constituents. This practice may be attributed to the un- sugar, is a common effect of uncontrolled diabetes and over compromised cost and side effects of synthetic hypoglyce- the time leads to serious damages to many of the body's sys- mic agent. Although numerous synthetic drugs were devel- tems, especially the nerves and blood vessels. Over the time, oped for the treatment of diabetes mellitus but the safe and diabetes can damage the heart, blood vessels, eyes, kidneys, effective treatment paradigm is yet to be achieved [5]. and nerves. Diabetes increases the risk of heart disease and WHO has recommended the evaluation of traditional stroke. 50% of people with diabetes die of cardiovascular plant treatments for diabetes as they are effective, non-toxic, disease. Combined with reduced blood flow, neuropathy with less or no side effects and are considered to be excellent (nerve damage) in the feet increases the chance of foot ul- aspirants for oral therapy [6]. A scientific validation of sev- cers, infection and eventual need for limb amputation. eral plant species has proved the efficiency of the botanicals in reducing the sugar level. From the reports on their poten- *Address correspondence to this author at the Centre for Pharmaceutical tial effectiveness against diabetes, it is assumed that the phy- Sciences, Institute of Science and Technology, Jawaharlal Nehru Techno- tochemicals have a major role in the management of diabe- logical University Hyderabad, Andhra Pradesh-500085, India; tes, which needs further exploration for the necessary devel- Tel: +91 9298705073, E-mail: [email protected] opment of drugs and nutraceuticals from natural resources. 2210-2906/14 2014 Bentham Open 12 Pharmaceutical Crops, 2014, Volume 5 Gaikwad et al. Herbal treatments for diabetes have been used in patients alkaloids boschniakine and 5, -hydroxyskitanthine were with insulin-dependent and non-insulin-dependent diabetes, inactive up to 100 μM [14] diabetic retinopathy, diabetic peripheral neuropathy, etc Casuarine 6-O--glucoside isolated from the methanol however many herbal remedies used today have not under- extract of the bark of Syzygium malaccense L. (Myrtaceae) gone careful scientific evaluation and some have the poten- was found to inhibit –glucosidase activity [15]. tial to cause serious toxic effects and major drug-to-drug interaction. Compounds with different structure but with the Alkaloids like catharanthine, vindoline and vindolinine same therapeutic activity isolated from different plant spe- obtained from Catharanthus roseus (L.) G. Don (Apocyna- cies act as active moieties for the treatment of various dis- ceae) also lowered blood sugar levels when tested in normal eases. The use of these plants and phytoconstituents may and streptozotocin-induced diabetic rat models. Leurosine, delay the development of diabetic complications and may vindoline, vindolinine and catharanthine, reduces blood glu- regulate the metabolic abnormalities through a variety of cose in normal and alloxan diabetic rabbits [16]. Vincristine mechanisms [7]. Moreover, during the past few years many and vinblastine, dimeric alkaloids obtained from the leaves phytochemicals responsible for anti-diabetic effects have and stems of C. Roseus are used traditionally in various re- been isolated from the plants. Several phytoconstituents such gions of the world including India, West Indies as well as as alkaloids, glycosides, flavonoids, saponins, dietary fibres, Nigeria to control diabetes [17]. polysaccharides, glycolipids, peptidoglycans, amino acids Griffiths reported a new class of nortropane polyhy- and others obtained from various plant sources that have droxylated alkaloids of a calystegine which was isolated been reported as potent hypoglycemic agents have been fur- from the fruits of Nicandra physalodes L. (Solanaceae), and ther discussed (Fig. 1, Table 1) in the following segment. the structure was determined as 3-O-D-glucopyranosyl- calystegine B1. Although calystegine B1 showed no inhibi- PHYTOCHEMICALS IN THE MANAGEMENT OF tory activity towards the enzyme Calystegine B2 which is a DIABETES MELLITUS potent inhibitor of -glucosidases and R-galactosidases. This Alkaloids glucoside was a potent inhibitor of rice R-glucosidase. The introduction of the R-glucosyl residue to calystegine B1 and Different alkaloids have been isolated from several me- of the glucosyl or galactosyl residue to calystegine B2 is dicinal plants and investigated for their possible antidiabetic resulted in a significant decrease of glycosidase inhibitory activity in different animal models. Alkaloids exert a wide activity. 4-O-R-D-Galactopyranosyl-calystegine B2 showed range of antidiabetic activities through different mecha- similar result. R-Glucosidase inhibitors have a potential for nisms. Below are some important class of alkaloids reported the treatment of diabetes because they reduce diet-induced with their mechanism of hypoglycemic or hyperglycemic hyperglycemia and endogenous insulin secretion by inhibit- activity. ing intestinal R-glucosidases [18, 19]. Berberine, an isoquinoline alkaloid is obtained from the Cryptolepine is an indoloquinolone alkaloid isolated roots and stem bark of Berberis L. (Berberidaceae). This from Cryptolepis sanguinolenta (Lindl.) Schltr. (Apocyna- compound is mostly isolated from the roots of B. aristata ceae). The Antihyperglycemic activity of cryptolepine was DC. (5% in roots and 4.2% in stem-bark), B. asiatica Roxb. measured in vitro and in a Non-insulin-dependent diabetes ex DC., B. aquifolium Pursh, B. petiolaris Wall. ex G. Don, mellitus
Load more

Recommended publications
  • Show Activity
    A Antichoreic *Unless otherwise noted all references are to Duke, James A. 1992. Handbook of phytochemical constituents of GRAS herbs and other economic plants. Boca Raton, FL. CRC Press. Plant # Chemicals Total PPM Abrus precatorius Love Bean; Prayer Beads; Coral Beadplant; Licorice Vine; Jequirity Bean; Red Beadvine; Precatory Bean; 1 Jequerity; Crab's Eye; Indian Licorice; Rosary Pea; Weathervine; Lucky Bean; Weatherplant; Minnie-Minnies Achillea millefolium Yarrow; Milfoil 1 Achyranthes bidentata Chaff Flower 1 Acorus calamus Flagroot; Calamus; Sweet Calamus; Sweetroot; Sweetflag; Myrtle Flag 1 Actinidia chinensis Kiwi 1 Adonis vernalis Spring Adonis 1 Aesculus hippocastanum Horse Chestnut 1 Alisma plantago-aquatica Tse-Hsieh; Ze-Xie; Water Plantain; Mud Plantain 1 Allium sativum var. sativum Garlic 1 Allium cepa Onion; Shallot 1 1660.0 Aloe vera Bitter Aloes; Aloe 1 Althaea officinalis Marshmallow; White Mallow 1 Amorphophallus konjac Umbrella Arum; Snake Palm; Devil's Tongue; Elephant Yam; Konjac; Leopard Palm 1 Anacardium occidentale Cashew 1 Ananas comosus Pineapple 2 248.0 Anastatica hierochuntica Jericho Rose 1 Angelica sinensis Dang Quai; Dang Qui; Dang Gui; Chinese Angelica; Dong Gui; Dong Quai 3 4940.0 Annona squamosa Sweetsop; Sugar-Apple 1 Annona muricata Soursop 1 Apium graveolens Celery 1 Arachis hypogaea Groundnut; Peanut 3 Arctium lappa Gobo; Great Burdock; Burdock 1 Areca catechu Betel Nut; Pin-Lang 1 Arnica montana Mountain Tobacco; Leopard's-Bane 1 Artemisia vulgaris Mugwort 1 Artemisia dracunculus Tarragon 2 Artemisia cina Levant Wormseed 1 Artemisia abrotanum Southernwood 1 Asparagus officinalis Asparagus 2 512.0 Astragalus membranaceus Huang-Chi; Huang Qi 2 Atropa bella-donna Belladonna 1 Avena sativa Oats 1 3485.5 Ballota nigra Black Horehound 1 Bertholletia excelsa Brazilnut-Tree; Paranut; Creamnut; Brazilnut 1 Beta vulgaris Beet; Sugar Beet; Garden Beet; Beetroot 1 Borago officinalis Beebread; Talewort; Beeplant; Borage 1 Brassica oleracea var.
    [Show full text]
  • Food and Nutrition Board Committee on Food Chemicals Codex
    Institute of Medicine Food and Nutrition Board Committee on Food Chemicals Codex Revised Monograph - Konjac Flour Please send comments to the Committee on Food Chemicals Codex, National Academy of Sciences, FO 3042, 2101 Constitution Avenue, N.W., Washington, DC 20418 or email them to [email protected]. All comments must be received by December 15, 1996, for consideration for the First Supplement. ______________________________________________________________________________ June 13, 1996 Konjac Flour Konjac; Konnyaku; Konjac Gum; Yam Flour CAS: [37220-17-0] DESCRIPTION A hydrocolloidal polysaccharide obtained from the tubers of various species of Amorphophallus. Konjac Flour is a high molecular weight, nonionic glucomannan primarily consisting of mannose and glucose at a respective molar ratio of approximately 1.6:1.0. It is a slightly branched polysaccharide connected by b-1,4 linkages and has an average molecular weight of 200,000 to 2,000,000 daltons. Acetyl groups along the glucomannan backbone contribute to solubility properties and are located, on average, every 9 to 19 sugar units. The typical powder is cream to light tan in color. Konjac Flour is dispersible in hot or cold water and forms a highly viscous solution with a pH between 4.0 and 7.0. Solubility is increased by heat and mechanical agitation. Addition of mild alkali to the solution results in the formation of a heat-stable gel that resists melting, even under extended heating conditions. Functional Use in Foods Gelling agent; thickener; film former; emulsifier; stabilizer. REQUIREMENTS Identification A. Microscopic Test Stain about 0.1 g of the sample with 0.01% methylene blue powder in 50% isopropyl alcohol, and observe microscopically.
    [Show full text]
  • Effects of Salt, Soy Protein Isolate and Gums on the Properties
    A Title: Development of Healthy Chicken Nuggets with Konjac Flour, Shiitake Mushroom and Quinoa Researcher: Assoc.Prof. Adisak Akesowan Department of Food Science and Technology School of Science and Technology University of the Thai Chamber of Commerce Year of Accomplishment: 2015 No. of Pages: 85 Pages Keywords: Konjac flour, Shiitake mushroom, Quinoa, Chicken nugget, Health food. Abstract This research was aimed to develop a healthy chicken nugget which targeted to lower in fat, free from phosphate and reduce in meat protein content. Initially, the performance of two variables, i.e. konjac/xanthan (3:1) blend (0.2-1.5%, w/w) and shiitake powder (1-4%, w/w) for optimizing a best formulation of low-fat, phosphate-free nuggets was studied. A 13-experimental run was carried out by a central composite rotatable design, and the influence of variables on physical properties (peak force and internal color) and sensory characteristics of nuggets was investigated. Linear, quadratic and interaction effect of variables were found for physical and sensory responses. Addition of konjac/xanthan blend and shiitake powder, both at low level, resulted in increasing nugget peak force; however, higher amount of these variables lowered the peak force. The nugget became darker with more shiitake powder added. With 1.8-3% addition of shiitake powder, low-fat, nuggets presented good sensory acceptance, as observed for a rise in score for color, taste, flavor and overall acceptability. The optimal condition for the low-fat, The research was financially supported by the University of the Thai Chamber of Commerce. B phosphate-free nugget consisted of 0.39% konjac/xanthan blend and 1.84% shiitake powder.
    [Show full text]
  • Author's Blurb
    Author’s Blurb TK Lim (Tong Kwee Lim) obtained his bachelor’s and plant products into and out of Australia from and master’s degrees in Agricultural Science and for the Middle East and Asian region. During from the University of Malaya and his PhD his time with ACIAR, he oversaw and managed (Botanical Sciences) from the University of international research and development programs Hawaii. He worked in the Agricultural University in plant protection and horticulture, covering a of Malaysia for 20 years as a Lecturer and wide array of crops that included fruit, plantation Associate Professor; as Principal Horticulturist crops, vegetables, culinary and medicinal herbs for 9 years for the Department of Primary and spices mainly in southeast Asia and the Industries and Fisheries, Darwin, Northern Pacifi c. In the course of his four decades of work- Territory; for 6 years as Manager of the Asia and ing career, he has travelled extensively world- Middle East Team in Plant Biosecurity Australia, wide to many countries in South Asia, East Asia, Department of Agriculture, Fisheries and Southeast Asia, Middle East, Europe, the Pacifi c Forestry, Australia, and for 4 years as Research Islands, USA and England and also throughout Program Manager with the Australian Centre for Malaysia and Australia. Since his tertiary educa- International Agriculture Research (ACIAR), tion days, he always had a strong passion for Department of Foreign Affairs and Trade, crops and took an avid interest in edible and Australia, before he retired from public service. medicinal
    [Show full text]
  • Vegetables and Meals of Daimyo Living in Edo
    Vegetables and the Diet of the Edo Period, Part 1 Vegetables and Meals of Daimyo Living in Edo By Ayako Ehara (Professor Emeritus, Tokyo Kasei-Gakuin University) Introduction in which they were grown. The names given to egg- plant were also varied, including round eggplant, Most of the vegetables currently used in Japan were long eggplant, calabash-shaped eggplant, red egg- introduced from other countries at various points plant, white eggplant and black eggplant. throughout history. Vegetables native to Japan are The primary suppliers of fresh vegetables to the three very limited, and include udo (Japanese spikenard, largest consumer cities of Edo, Kyoto and Osaka Aralia cordata), mitsuba (Japanese wild parsley, were suburban farming villages. Buko Sanbutsu-shi Cryptotaenia japonica), myoga ginger (Zingiber (1824) is a record that lists agricultural products from mioga), fuki (giant butterbur, Petasites japonicus) and the Musashi region that included Edo. Vegetables are yamaimo (Japanese yam, Dioscorea japonica). The listed by the area in which they were grown: daikon domestic turnips, daikon radish, green onions, orien- radish and carrots in Nerima (present-day Nerima tal mustard (Brassica juncea), varieties of squash, ward, Tokyo), mizuna (Japanese mustard, Brassica and eggplant currently used in Japan were introduced rapa var. nipposinica), Chinese celery (Oenanthe from the Chinese mainland and Korean peninsula. javanica), mitsuba and edible chrysanthemum in Eventually, Danish squash, watermelon, chili peppers Senju (present-day Adachi ward, Tokyo), burdock and sweet potatoes came to Japan through trade with (Arctium lappa) in Iwatsuki (present-day Iwatsuki, Portugal during the 16th century, and carrots, celery, Saitama prefecture), taro and sweet potato in Kasai spinach, and edible chrysanthemum (Chrysanthemum (present-day Edogawa ward, Tokyo), eggplant in coronarium) via trade with China during the Ming Komagome (present-day Toshima ward, Tokyo) and dynasty (1368–1644).
    [Show full text]
  • Kamonegi Takeout Menu
    K A M O N E G I T A K E O U T MENU JAPANESE VEGETABLE CURRY $9 potato, bell pepper, carrot, onion, celery, Tuesday to Saturday 11:30am-2:30pm, 4pm-7pm side of rice "pickup only" add pork katsu $3 T o g i v e b a c k t o t h e c o m m u n i t y a t t h i s t i m e , TEMPURA DON $12 a s a w o r k i n g w o m a n a n d m o t h e r h e r s e l f , shrimp and vegetable tempura over rice, sweet soy C h e f S o m a i s o f f e r i n g 1 f r e e o n i g i r i a n d y a k u l t d r i n k f o r k i d s u n d e r t h e a g e o f 1 2 w i t h e v e r y o r d e r . VEGGIE TEMPURA DON $10 P l e a s e l e t u s k n o w w h e n y o u c o m e i n t o p i c k u p : ) vegetable tempura over rice, sweet soy SMOKED HAMACHI COLLAR $15 with red curry ponzu sauce ONIGIRI "RICE BALL" $3 each or two for $5 HEAT AT HOME house smoked shio koji salmon mentai cream cheese "spicy cod" wasabi nori jam SOMA'S TANTAN RAMEN FOR 2 KAMONEGI ONIGIRI $25 $5 each or two for $9 spicy miso, ground pork, ramen egg, chashu pork, bamboo shoots, scallion, sesame Tenmusu riceball with shrimp tempura, seaweed, sweet soy KAMONEGI HANDMADE SOBA chicken karrage mayo FOR 2 $20 fried chicken mayo (WHILE QUANTITIES LAST) soba broth "vegetarian or normal bonito base" TSUKEMONO $5 scallion, wasabi house made pickled vegetables add vegetable tempura $8 add shrimp tempura $7 (2pc) BROCOLINI KARASHIAE $5 brocolini, dashi, chinese mustard, soy TONJIRU (1PINT) $7 pork miso soup, burdock root, carrot, daikon, tofu, SHISHAMO $7 konjac root fried and marinated canadian capelin fish with pickled vegetables DASHI KABOCHA SOUP (1PINT) $8 kabocha squash soup, dashi, cream, onion JAPANESE EGG SANDO $10 kewpie, shallots with aonori french fries ADD ON KATSU SANDO $12 cabbage, lacto fermented katsu sauce with aonori RICE $2.5 french fries AONORI FRENCH FRIES $3.5 EDAMAME, ESCARGOT GARLIC BUTTER $5 RAMEN EGG $2 VEGETABLE TEMPURA $8 LA CROIX $1 ICED GREEN TEA $3 SHRIMP TEMPURA $7 (2PC) Vegetarian Friendly Vegan Friendly K A M O N E G I T A K E O U T B E V E R A G E M E N U B E E R S A K E sapporo (22oz can) ….
    [Show full text]
  • PDF Cover Volume54
    274 Combined Proceedings International Plant Propagators’ Society, Volume 54, 2004 Traditional Japanese Vegetables: An Outline of Their Research and Development in New Zealand© J. M. Follett and J. A. Douglas New Zealand Institute for Crop and Food Research Ltd, Ruakura Research Institute, Hamilton, New Zealand INTRODUCTION The 1996 census identifi ed New Zealand as a country with a wide ethnic mix with peoples from Europe, the Pacifi c Islands, and Asia (Anon 2000). The Asian popula- tion, which is approximately 5% of New Zealand’s total of just over 4 million, is giv- ing the people as a whole an increasing awareness of Asian cuisine and Japanese food styles in particular. For example in Hamilton, New Zealand’s largest inland city of 120,000 people, the number of Japanese restaurants has increased by 80% in the last 10 years. The increase in popularity of Japanese cuisine in New Zealand has resulted in a growing awareness and demand for the produce associated with that food style. At present many of the specialty food items such as wasabi and myoga ginger are imported as a processed product but as demand grows so too does the requirement for fresh rather than processed product. This has tied in well with Crop & Food Research’s new crops programme which has evaluated a range of specialist vegetables, well known in Japan as specialist vegetables and spices but relatively unknown in New Zealand, in a market-led ap- proach to new crop research (Douglas, 1992a; Douglas, 1992b) with many of the crops evaluated being suited to production for supply to Japan during the Japanese off-season.
    [Show full text]
  • Friday, May 8, 2020 Issue #39 the Kuchroo Times Announcements
    Friday, May 8, 2020 Issue #39 The Kuchroo Times Announcements: Expanded Mental Health and Well-being Resources Wage Security Extended through June 30 New resources have been added to the mental The numbers of COVID-19 cases reported each day seem health and well-being section of Partners to be heading in the right direction, but we are Pulse, including expanded resiliency trainings still very much in a pandemic. We must continue to for clinical staff, webinars from McLean and take steps to prevent the transmission of disease, more. and this includes focusing our resources on fighting • Resiliency Groups: The Benson Henry COVID-19. While we are beginning to plan for what Institute has expanded their support life will look like post-COVID, it is clear not groups to include social workers, techs everyone’s regular work will resume right away. and translators. These virtual, one-hour sessions help build resiliency skills To assist those impacted, we have renewed our for patient-facing staff members. Learn commitment to provide wage security for our more and sign up here. employees through June 30. • McLean Mental Health Webinars: Join us We hope this will alleviate the worry of those whose jobs have been affected during the COVID-19 for this free webinar series offered by response. Whenever possible, we will do this through McLean experts to help you feel mentally-balanced and safe during these reassignment. I want to thank the hundreds of individuals system-wide who have temporarily difficult times. Topics include clinician burnout, family support, teen embraced new roles within our hospitals, supporting patient care and other necessary operations.
    [Show full text]
  • A Study of the Synergistic Interaction of Konjac Glucomannan/Curdlan Blend Systems Under Alkaline Conditions
    materials Article A Study of the Synergistic Interaction of Konjac Glucomannan/Curdlan Blend Systems under Alkaline Conditions Weijian Ye 1, Bowen Yan 1,2, Jie Pang 3, Daming Fan 1,2,4,* , Jianlian Huang 1,5,*, Wenguo Zhou 1,5, Xueqian Cheng 1,5, Hui Chen 1,5 and Hao Zhang 2,4 1 Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China; [email protected] (W.Y.); [email protected] (B.Y.); [email protected] (W.Z.); [email protected] (X.C.); [email protected] (H.C.) 2 State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; [email protected] 3 College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; [email protected] 4 School of Food Science and Technology, Jiangnan University, Wuxi 214122, China 5 Fujian Anjoy food Share Co. Ltd., Xiamen 361022, China * Correspondence: [email protected] (D.F.); [email protected] (J.H.); Tel.: +86-0510-8532-6696 (D.F.) Received: 18 September 2019; Accepted: 25 October 2019; Published: 29 October 2019 Abstract: To improve the gelation performance of konjac glucomannan (KGM) thermo-irreversible gel in the condition of alkaline, this study investigated the interactions between KGM and curdlan (CUD) in terms of the sol state and gelation process. The apparent viscosity, rheological properties during heating and cooling, thermodynamic properties, gelation properties and water holding capacity of KGM/CUD blend systems in an alkaline environment were studied using physical property testing instruments and methods. The results showed that the viscosity of the KGM/CUD blended solution was greater than the value calculated from the ideal mixing rules in the condition of alkaline (pH = 10.58).
    [Show full text]
  • Friends Catalog 2017
    Friends School of Minnesota Non-profit Org. 1365 Englewood Avenue U.S. Postage Saint Paul, MN 55104 PAID FREE Twin Cities, MN Permit No. 1767 catalog Free bus rides to the sale! We’re coordinating with Metro Transit. Download a free round-trip ticket for your bus ride here: www.FriendsSchoolPlantSale.com/arriving FINDING THE SALE LARPENTEUR AVE. See page 2 for a detailed Plant Sale map KEY Open gate (area map, left) HOYT AVE. 36 Open gate (State Fair map, below) 35W Metro Transit bus stop SNELLING AVE. UNDERWOOD ST. SNELLING AVE. LARPENTEUR AVE. COOPER ST. MayMay 12,12, 13,13, 14,14, 20172017 RANDALL AVE. CLEVELAND AVE. Minnesota Mothers Day Weekend COMMONWEALTHH Mothers Day Weekend State Fair 280 COMO AVE. MinnesotaMinnesota StateState FairFair COSGROVE AVE DAN PATCH AVE. COMMONWEALTH DAN PATCH UNIVERSITY AVE. GrandstandGrandstand THE MIDWAY P CARNES AVE. 94 JUDSON AVE. FreeFree AdmissionAdmission LIGGETT ST. UNDERWOOD ST. CANFIELD ST. COMO AVE. SNELLING AVE. www.FriendsSchoolPlantSale.com 28th Annual Friends School Plant Sale May 12, 13, and 14, 2017 Friday 9:00 A.M.–8:00 P.M.• Saturday 10:00 A.M.–6:00 P.M. Sunday remaining plants one-third off 10:00 A.M.–2:00 P.M. At the Minnesota State Fair Grandstand • Free admission • Free parking www.FriendsSchoolPlantSale.com [email protected] • 651–621–8930 N WE Sale area inside the Grandstand S Sale Map CHECKOUT ENTRANCE REST REST ROOMS Tally ROOMS purchases Outdoor/ Free parking Indoor Annuals Perennials Plants It’s legal to park on non-posted streets ATM and there’s a large parking lot EXIT Pay for southwest of the Grandstand purchases Exit (it’s the Midway during the Fair).
    [Show full text]
  • Recipes Fruit Salad Fruity Semolina Pudding in Konjac Rice
    Shileo - Recipes Fruit salad Fruity semolina pudding in konjac rice Zutaten Anleitung -500 ml almond drink 1 First crush the konjac rice in a mixer until it has reached the desired grain size. -140 g dried konjac rice 2 Now put the almond drink into a pot, warm it up and stir in erythritol and -80 g erythritol cinnamon. -2.5 teaspoon cinnamon 3 Pour the konjac rice into the pot and stir well to avoid the formation of lumps. -raspberries, cherries, 4 When the desired consistency for the semolina porridge is reached, remove the strawberries, coconut chips, pot from the heat and serve and enjoy the semolina porridge with fruits of your cashews choice. Konjac with Friends Crunchy cucumber and tomato salad on crispy corncobs, shrimp skewers and konjac rice Zutaten Anleitung -140 g dried konjac rice 1 Boil the konjac rice in salted water boiling point and then set aside. -2 corncobs 2 Cook the corncobs, also boil and then marinate with some olive oil, salt, pepper -20 king prawns defrosted and marjoram. Then put them on the grill. -1 cucumber 3 Remove the shell from the prawns and marinate them with some oil, salt, pepper -100 g cocktail tomatoes and paprika powder. Then place on a wooden skewer and grill. -1 red onion 4 For the tomato-cucumber salad, cut the onion, cucumber and tomatoes into thin rings and put them into a mixing bowl. -6 stems fresh chives -2 stems fresh parsley 5 Then add 2 tablespoons olive oil and 2 tablespoons brandy vinegar, mix well and season with salt and pepper.
    [Show full text]
  • Shirataki Noodles.Pages
    Mark’s Kitchen drhyman.com Shirataki Noodles with Kale and Chickpeas Ready in: 20 minutes Serves: 4 You can enjoy “pasta” in this tasty, light and nutrient-rich comfort meal. This is a great recipe from my Blood Sugar Solution Cookbook. These plant- based noodles explode with fiber from the konjac root, and the shiitake mushrooms boast immune-boosting properties that keep you healthy and feeling great. Ingredients: • 2 tablespoons extra-virgin olive oil • 3 garlic cloves, minced • 1 large bunch kale, stemmed and roughly chopped • 1 (15-ounce) can chickpeas, rinsed and drained • 2 (8-ounce) packages shirataki noodles, drained • 4 ounces shiitake mushrooms, stemmed and thickly sliced • 1⁄2 cup marinara sauce • sea salt and freshly ground black pepper, to taste • 1/4 cup chopped parsley, for garnish Step 1: Heat the oil in a medium cast-iron pan over medium heat. Add the garlic and cook, stirring, until aromatic, about 1 minute, stirring often to pre- vent burning. Step 2: Toss in the kale and sauté it in the garlic oil until it wilts, 3 to 4 min- utes. Step 3: Add the chickpeas, noodles, shiitakes and marinara sauce and warm through for about 3 minutes. Season to taste with salt and black pep- per, as needed. Step 4: Transfer the mixture to a platter, garnish with the parsley, and serve. Any leftover noodles can be covered and refrigerated for up to 3 days. Nutritional analysis per serving (11⁄2 cups): calories 215, fat 10 g, saturated fat 1 g, cholesterol 0 mg, fiber 8 g, protein 9 g, carbohydrate 25 g, sodium 155 mg .
    [Show full text]