Dataset Information

Evaluation of the Aromatase Inhibition Potential of Freeze-Dried Grape Powder.

ABSTRACT: OBJECTIVE:To determine the role of freeze-dried grapes as a potential aromatase inhibitor by testing of plasma hormone levels. METHODS:A six-week study was conducted involving postmenopausal women during which 94 g of freeze-dried grape powder was consumed in addition to their usual diet. Plasma hormones were measured before and after the treatment. RESULTS:Of the 18 women involved in the study, average age and body mass index were 61.4 years and 24.4 respectively. For the hormone levels studied, the following median (interquartile range) percentage changes from baseline to six-week values were found: estradiol +11.8% (-34.4%, +44.2%), p = .42; estrone +3.4% (-15.7%, +12.9%), p = .64; estrone sulfate +5.3% (-19.9%, +56.3%), p = .35; testosterone -1.5% (-14.7%, +10.7%), p = .97; and androstenedione +12.6% (-17.1%, +49.1%), p = .15. The hormone levels did not significantly change between baseline and six weeks. Further, the changes that were observed did not tend to go in the hypothesized direction (estrogens and conjugates increased slightly, and testosterone decreased slightly). Only androstenedione showed a trend toward change in the hypothesized direction. CONCLUSIONS:In this study, there was no evidence that plasma hormone levels are altered by six weeks of daily consumption of 94 g of freeze-dried grape powder.

SUBMITTER: Allen SV

PROVIDER: S-EPMC4873455 | biostudies-literature | 2015 Dec

REPOSITORIES: biostudies-literature

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Evaluation of the Aromatase Inhibition Potential of Freeze-Dried Grape Powder.

Allen Summer V SV Pruthi Sandhya S Suman Vera J VJ Hoskin Tanya L TL Vachon Celine M CM Ingle James N JN Olson Janet E JE

Journal of dietary supplements 20140828 4

<h4>Objective</h4>To determine the role of freeze-dried grapes as a potential aromatase inhibitor by testing of plasma hormone levels.<h4>Methods</h4>A six-week study was conducted involving postmenopausal women during which 94 g of freeze-dried grape powder was consumed in addition to their usual diet. Plasma hormones were measured before and after the treatment.<h4>Results</h4>Of the 18 women involved in the study, average age and body mass index were 61.4 years and 24.4 respectively. For the ...[more]

PMID: 25167077

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Project description:The use of freeze-dried kefir coculture as a starter in the production of feta-type cheese was investigated. Maturation of the produced cheese at 4 degrees C was monitored for up to 70 days, and the effects of the starter culture, the salting method, and the ripening process on quality characteristics were studied. The use of kefir coculture as a starter led to increased lactic acid concentrations and decreased pH values in the final product associated with significantly higher conversion rates compared to salted rennet cheese. Determination of bacterial diversity at the end of the ripening process in salted kefir and rennet cheeses by denaturing gradient gel electrophoresis technology, based on both DNA and RNA analyses, suggested a potential species-specific inhibition of members of the genera Staphylococcus and Psychrobacter by kefir coculture. The main active microbial associations in salted kefir cheese appeared to be members of the genera Pseudomonas and Lactococcus, while in salted rennet cheese, Oxalobacteraceae, Janthinobacterium, Psychrobacter, and Pseudomonas species were noted. The effect of the starter culture on the production of aroma-related compounds responsible for cheese flavor was also studied by the solid-phase microextraction-gas chromatography-mass spectrometry technique. Kefir coculture also appeared to extend the shelf life of unsalted cheese. Spoilage of kefir cheese was observed on the 9th and 20th days of preservation at 10 and 5 degrees C, respectively, while spoilage in the corresponding rennet cheese was detected on the 7th and 16th days. Microbial counts during preservation of both types of unsalted cheese increased steadily and reached similar levels, with the exception of staphylococci, which were significantly lower in unsalted kefir cheese. All types of cheese produced with kefir as a starter were approved and accepted by the panel during the preliminary sensory evaluation compared to commercial feta-type cheese.

Dataset Information

Evaluation of the Aromatase Inhibition Potential of Freeze-Dried Grape Powder.

Publications

Evaluation of the Aromatase Inhibition Potential of Freeze-Dried Grape Powder.

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