Journal of Food and Nutrition Research

ISSN (Print): 2333-1119

ISSN (Online): 2333-1240

Editor-in-Chief: Prabhat Kumar Mandal




Combined Effects of Soy Isoflavones and Docosahexaenoic Acid on Osteoclast Formation

1Institute of Food, Nutrition and Human Health, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand

2Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan

3Department of Food Function and Labeling, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku, Tokyo 162-8636, Japan

Journal of Food and Nutrition Research. 2016, 4(7), 429-435
doi: 10.12691/jfnr-4-7-3
Copyright © 2016 Science and Education Publishing

Cite this paper:
Shinichi Katsumata, Gabrielle G. Plimmer, Miki Tadaishi, Yuko Tousen, Yoshiko Ishimi, Marlena C. Kruger. Combined Effects of Soy Isoflavones and Docosahexaenoic Acid on Osteoclast Formation. Journal of Food and Nutrition Research. 2016; 4(7):429-435. doi: 10.12691/jfnr-4-7-3.

Correspondence to: Shinichi  Katsumata, Institute of Food, Nutrition and Human Health, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand. Email:


Soy isoflavones and docosahexaenoic acid (DHA) are effective for maintaining bone health. This study investigated the combined effects of soy isoflavones and DHA on osteoclast formation. Mouse bone marrow cells were pre-cultured with macrophage colony-stimulating factor (M-CSF) for 3 days and then cultured with M-CSF and receptor activator of nuclear factor κB ligand (RANKL) for 6 days. RAW 264.7 cells were cultured with RANKL for 5 days. In mouse bone marrow cells, daidzein, genistein, and DHA significantly decreased the number of tartrate-resistant acid phosphatase-positive multinucleated cells (TRAP(+)MNCs), and the combination of soy isoflavones and DHA further decreased the number of TRAP(+)MNCs. Nuclear factor of activated T-cells c1 (NFATc1) mRNA expression tended to be decreased by daidzein, and was significantly decreased by genistein and DHA. Furthermore, the combination of daidzein and DHA caused significant reduction in NFATc1 mRNA expression compared to the control. In RAW 264.7 cells, daidzein tended to decrease and genistein significantly decreased the number of TRAP(+)MNCs, however, the combination of daidzein and DHA significantly decreased the number of TRAP(+)MNCs compared to the control. These results demonstrated that the combination of soy isoflavones and DHA decreased in osteoclast formation significantly, possibly by modulating the expression of specific genes.



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Listeria monocytogenes in Chicken Meat

1Federal University of Mato Grosso, Graduate Program in Animal Science, Faculty of Agronomy, Veterinary Medicine, and Animal Science, Cuiabá-MT, Brazil

2Federal University of Mato Grosso, Laboratory of Food Molecular Microbiology, Faculty of Nutrition – Av. Fernando Correa da Costa, 2.367, Boa Esperança, Cuiabá-MT, Brazil

Journal of Food and Nutrition Research. 2016, 4(7), 436-441
doi: 10.12691/jfnr-4-7-4
Copyright © 2016 Science and Education Publishing

Cite this paper:
Greika Ferreira Moura, Cleise de Oliveira Sigarini, Eduardo Eustáquio de Souza Figueiredo. Listeria monocytogenes in Chicken Meat. Journal of Food and Nutrition Research. 2016; 4(7):436-441. doi: 10.12691/jfnr-4-7-4.

Correspondence to: Eduardo  Eustáquio de Souza Figueiredo, Federal University of Mato Grosso, Graduate Program in Animal Science, Faculty of Agronomy, Veterinary Medicine, and Animal Science, Cuiabá-MT, Brazil. Email:


Listeria monocytogenes is the causative agent of listeriosis, an infection that gives rise to bacteremia and meningitis that can be propagated to humans via food contamination. The chicken-meat and derivatives processing industries are common sites of this pathogen, and the great challenge is in controlling this hazard to avoid economic and public health losses. A literature review on L. monocytogenes and implications to the chicken supply chain, poultry slaughterhouses, and public health was conducted. The review was compiled with the main papers published around the world in the last 15 years containing the key words Listeria monocytogenes, poultry, meat, chicken, broilers, and listeriosis, using the main publishers of online journals. The collected information was discussed and it was concluded that poultry can be asymptomatic carriers of L. monocytogenes and introduce contamination in slaughterhouses, which can become a persistent problem in poultry slaughterhouses due to its capacity to form biofilms on many different materials, causing cross-contamination in chicken meat and its derivatives. Carcasses, cuts, or giblets of chilled or frozen chicken in natura are sources of contamination by L. monocytogenes and can transmit listeriosis to humans.



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Effects of High-pressure Processing Technique on the Quality and Shelf Life of Chinese Style Sausages

1Food Industry Research and Development Institute, P.O. BOX 246, Hsinchu, Taiwan, ROC

Journal of Food and Nutrition Research. 2016, 4(7), 442-447
doi: 10.12691/jfnr-4-7-5
Copyright © 2016 Science and Education Publishing

Cite this paper:
C.K. Yeung, S.C. Huang. Effects of High-pressure Processing Technique on the Quality and Shelf Life of Chinese Style Sausages. Journal of Food and Nutrition Research. 2016; 4(7):442-447. doi: 10.12691/jfnr-4-7-5.

Correspondence to: S.C.  Huang, Food Industry Research and Development Institute, P.O. BOX 246, Hsinchu, Taiwan, ROC. Email:


Fresh Chinese-style sausage is a traditional product in Taiwan. Because it is made from fresh meat, the initial total plate count of packed products can be lowered using non-thermal preservation methods. The high pressure processing (HPP) technique (100-1000 MPa) can be applied to sterilize packed products to reduce microbial contamination. This study applied the HPP technique to fresh Chinese-style sausages and evaluated their physicochemical, microbial and sensory characteristics. The results revealed that when the sausages are processed at a pressure greater than 400 MPa, the a value of color increases. Regarding the texture properties, the hardness, cohesiveness, gumminess and chewiness decreases as the pressure rises. Moreover, an increased pressure effectively reduces the initial total plate count. The sensory analysis showed that after HPP, the sausages exhibit significantly high acceptability in texture and overall characteristics. In addition, in a storage treatments conducted at 7 °C, a control group reached 6 log CFU/g in total plate count and swelling was observed after 80 days of treatment. however, sausages that received HPP (at 600 MPa for 10 min) exhibited a significantly lower total plate count of 3 log CFU / g after 90 days of treatment. These results indicate that HPP considerably reduces the initial plate count of the sausages as well as suppresses the growth of the total plate count during the storage period. Therefore, HPP can extend the shelf life of fresh Chinese-style sausages by at least 30%.



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