Summary
Sweet pickled mango named Ma‐Muang Bao Chae‐Im is a traditional preserved mango from Hat Yai, Thailand. This study investigated (I) volatile and non‐volatile compound profiles of commercial Ma‐Muang Bao Chae‐Im and (II) their relationship to consumer preference. Untargeted metabolomics profiling was performed by gas chromatography‐mass quadrupole‐time of flight analysis. There were 117 volatile and 44 non‐volatile compounds annotated in six commercial brands of Ma‐Muang Bao Chae‐Im. Furthermore, 46 volatile and 19 non‐volatile compounds’ discriminant markers were found by Partial least square discriminant analysis. Among those markers, sorbic and benzoic acid were observed in several brands; moreover, the combination of both compounds altered the volatile profile, especially the ester group. Partial least square regression revealed that overall consumer liking is correlated to 1‐heptanol; 1‐octanol; acetoin; acetic acid, 2‐phenylethyl ester; D‐manitol; terpenes and terpenoids, while firmness to sucrose and L‐(‐)‐sorbofuranose. On the other hand, most ester compounds were not related to consumer preference.
Protein-energy malnutrition still impacts children’s growth and development. We investigated the prolonged effects of egg supplementation on growth and microbiota in primary school children. For this study, 8–14-year-old students (51.5% F) in six rural schools in Thailand were randomly assigned into three groups: (1) whole egg (WE), consuming 10 additional eggs/week (n = 238) (n = 238); (2) protein substitute (PS), consuming yolk-free egg substitutes equivalent to 10 eggs/week (n = 200); and (3) control group (C, (n = 197)). The outcomes were measured at week 0, 14, and 35. At the baseline, 17% of the students were underweight, 18% were stunted, and 13% were wasted. At week 35, compared to the C group the weight and height difference increased significantly in the WE group (3.6 ± 23.5 kg, p < 0.001; 5.1 ± 23.2 cm, p < 0.001). No significant differences in weight or height were observed between the PS and C groups. Significant decreases in atherogenic lipoproteins were observed in the WE, but not in PS group. HDL-cholesterol tended to increase in the WE group (0.02 ± 0.59 mmol/L, ns). The bacterial diversity was similar among the groups. The relative abundance of Bifidobacterium increased by 1.28-fold in the WE group compared to the baseline and differential abundance analysis which indicated that Lachnospira increased and Varibaculum decreased significantly. In conclusion, prolonged whole egg supplementation is an effective intervention to improve growth, nutritional biomarkers, and gut microbiota with unaltered adverse effects on blood lipoproteins.
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