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Article
Publication date: 13 January 2022

Mohammad Gholizadeh, Ebrahim Falahi, Ammar Hassanzadeh Keshteli, Ahmadreza Yazdan Nik, Parvane Saneei, Ahmad Esmaillzadeh and Ahmad Saedisomeolia

Dietary inflammatory potential (DIP) is a novel dietary index designed to evaluate individuals’ diets with considering inflammation and anti-inflammation score. In addition…

Abstract

Purpose

Dietary inflammatory potential (DIP) is a novel dietary index designed to evaluate individuals’ diets with considering inflammation and anti-inflammation score. In addition, adhesion molecules including soluble intracellular adhesion molecules-1 (sICAM-1), soluble cellular adhesion molecules-1 (sVCAM-1) and E-selectin are important biomarkers to assess endothelium dysfunction which are related to atherosclerosis and cardiovascular complications. Also, there is no study for assessing the association between adhesion molecules and DIP until now as well as other studies that assessed the relationship between dietary inflammatory index or DIP has controversy. The purpose of this cross-sectional study was to determine the correlation between DIP and endothelial markers such as E-selectin, sICAM-1 and sVCAM-1 among female nurses from Isfahan. In this study, DIP was used instead of DII.

Design/methodology/approach

This study was performed on 420 healthy nurses. The nurses were selected by random cluster sampling method from private and public Isfahan hospitals. A validated food frequency questionnaire (FFQ) was applied to assess the DIP. A fasting blood sample was collected for measuring the plasma levels of the endothelial markers and other variables.

Findings

After adjusting different potential confounders, no statistical association was found between DIP and sICAM-1, E–selectin and sVCAM-1 in Model I (P = 0.57, 0.98 and 0.45), Model II (P = 0.57, 0.98 and 0.45) and Model III (P = 0.67, 0.92 and 0.50) in comparison to the crude group (P = 0.35, 0.83 and 0.49, respectively).

Originality/value

The results revealed that the plasma levels of endothelial markers including E-selectin, sICAM-1 and sVCAM-1 were not significantly associated with DIP in female nurses.

Details

Nutrition & Food Science , vol. 52 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 23 March 2022

Muneeb Ahmad Malik, Yasmeena Jan, Afrozul Haq, Jasmeet Kaur and Bibhu Prasad Panda

The purpose of this study was to optimize the parameters for enhancing the vitamin D2 formation in three edible mushroom varieties, namely, shiitake mushroom (Lentinula edodes)…

Abstract

Purpose

The purpose of this study was to optimize the parameters for enhancing the vitamin D2 formation in three edible mushroom varieties, namely, shiitake mushroom (Lentinula edodes), white button mushroom (Agaricus bisporus) and oyster mushroom (Pleurotus ostreatus) using ultraviolet (UV) irradiation.

Design/methodology/approach

Freshly harvested mushrooms were irradiated with UV-B and UV-C lamps. Further, mushrooms were treated with UV-B at a distance ranging between 10 and 50 cm from the UV light source, for 15–150 min, to maximize the conversion of ergosterol to vitamin D2. Analysis of vitamin D2 content in mushrooms before and after UV exposure was done by high pressure liquid chromatography (HPLC).

Findings

HPLC results showed a significant (p < 0.001) increase in vitamin D2 levels of shiitake (17.3 ± 0.35 µg/g), button (24.9 ± 0.71 µg/g) and oyster (19.1 ± 0.35 µg/g) mushrooms, irradiated with UV-B at a distance of 20–30 cm for 120 min. Further, stability studies revealed that vitamin D2 levels in UV-B-irradiated mushrooms gradually increased for 48 and 72 h of storage at room and refrigeration temperatures, respectively. During cooking operations, 62%–93% of vitamin D2 was retained in UV-B-irradiated mushrooms.

Originality/value

This study describes the most effective parameters such as ideal wavelength, mushrooms size, duration of exposure and distance from UV sources for maximum vitamin D2 formation in edible mushrooms using UV irradiation. Further, assessment of vitamin D2 stability in UV exposed mushrooms during storage period and cooking operations has been carried out. In addition, this study also provides a comparison of the vitamin D2 levels of the three widely cultivated and consumed mushroom varieties treated simultaneously under similar UV exposure conditions.

Details

Nutrition & Food Science, vol. 52 no. 8
Type: Research Article
ISSN: 0034-6659

Keywords

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