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A greenhouse experiment was carried out to investigate the effects of hydro-priming and inoculation with Piriformobacter chroococcum and Azotebacter chrooccum on human physiochemical characteristics, flavonolignans, and fatty acids compositions of milk thistle under saline conditions. NaCl inoculation with Pi raised membrane stability index and relative water content under 120 mM NaCl. Stearic acid, oleic acid, and palmitic acid were all increased, but oil synthesis, linolenic, and linoleic acid content decreased under saline conditions. The present research showed that seed priming with Pi under 120 mM NaCl resulted in maximum silychristin, taxidolin, silydianin, isosilybin, silybin, silydianin, isosilybin, silybin, and silymarin of milk thistle seeds.
Source link: https://doi.org/10.3390/plants11101281
Purpose of this paper The aim of this paper is to investigate the strength and elastic properties of short pastry with soy, sunflower, and milk thistle's meals. Also, research in the emerging food technologies of short pastry were considered by several researchers, as well as the use of meals. Results Model food compositions have been developed from soybean meal, sunflower meal, and milk thistle for incorporating them into semi-finished short pastry products. The technology of short pastry confectionery made from short pastry with oilseed meal has been both demonstrated and refined, according to the scientists. The chemical composition of shortbread cookies with the use of oilseed meal was determined. Practical implications The application of the meal's developed technology of short pastry with a model composition can be used in practice. As functional products with improved biological value, the newly developed pastry products derived from short pastry and added meal can be introduced into catering establishments.
Source link: https://doi.org/10.1108/nfs-06-2021-0189
ROSS 308 chicks aged 102 to 308 chicks were divided into three treatment groups. As a result of adding the milk thistle to the drinking water, there was an improvement in the chickens' appearance and quality, enzymatic capacity of selected enzymes, antioxidant capacity in the blood serum and pectoral muscle, as a result of adding the milk thistle to the drinking water. The addition of a milk thistle seed infusion for chickens can be used in poultry raising to enhance the rearing ability and welfare of chickens by improving the rearing's antioxidant capacity and welfare.
Source link: https://doi.org/10.3390/ani12091085
T-2 and HT-2 toxins in grown milk thistle obtained from a breeding station in the Czech Republic during 2020–2021 were tested by Fusarium toxins as T-2 and HT-2 toxins as T-2 and HT-2 toxins. After immunoaffinity columns EASI-EXTRACT® T-2 & HT-2 clean up, UPLC-MS/MS carried out the analysis of T-2 and HT-2 toxins. All tested samples of milk thistle were contaminated with T-2 toxin and HT-2 toxin. T-2 toxin in the samples from 2020 contained a range of 122. 7–290. 2 g/kg and HT-2 toxin 157. 0–319. 0 g/kg. T-2 toxin was present in the range of 28. 8–69. 9 g/kg/kg, with a HT-2 toxin content ranging from 28. 8 to 75. 4 g/kg. The results show that the climatic conditions of harvesting have a significant effect on milk thistle's content of T-2 and HT-2 toxins.
Source link: https://doi.org/10.3390/toxins14040258
The eye and all of its parts, including the lens, are both of the organs that are susceptible to diabetic disorders. The aim of this research was to investigate the effect of silymarin, a milk thistle fruit husk extract, on the oxidative stress markers in type 1 diabetic rats' lenses. The investigation was done on male rats in which type 1 diabetes was induced with 60 mg/kg streptozotocin injection. Based on the retrieved findings, it can be concluded that silymarin has a small positive effect on the lenses in type 1 diabetic rats.
Source link: https://doi.org/10.3390/nu14071450
Laboratory experiments were carried out with milk thistle seeds of the Poltavka variety, which is listed in the State Register of plant varieties suitable for exporting in Ukraine. The germination rate and germination rate of milk thistle seeds are determined by variable temperature conditions — +20–30°C — constant — +25°C. It was found that a variable temperature regime had 2–3% more indicators than a constant one, according to laboratory reports.
Source link: https://doi.org/10.33730/2310-4678.3.2021.247150
Milk thistle is a versatile crop that has adapted to a variety of soil and environmental conditions on both continents. Overall, although several studies have been published worldwide on milk thistle's biochemical, phytochemistry, and genetics, few and discontinuous research has been done on the basic agronomy, as well as the farm opportunities for the production of the species. Milk thistle will rank among the most desirable alternative crops, even for marginal environments, thanks to the numerous potential uses of the plant and reduced need for external inputs. This crop can be a key tool for increasing and stabilizing farm income in several rural areas, with increasing interest in natural medicine, increasing availability of herbal dietary supplements, and a variety of options for livestock feeding.
Source link: https://doi.org/10.3390/agronomy12030729
The impact of partially defatted milk thistle seed flour in bakery products was determined by analyzing the rheological properties of dough in order to maximize the ability of partially defatted milk thistle flour in bakery products. 1. 20 min. , 1. 90 min. , and 2,80 min. , respectively, according to the dough's production time values of 1. 20 minutes, 1. 5 min, 1. 90 min, and 2,80 min. All trial mixes exhibited higher dough production time values in comparison to the control flour, despite higher dough development time requirements. The trial mixture of 15% milk thistle flour had variable characteristics of gelatinization and retrogradation. Thistle flour added to wheat flour + rye flour created rheological properties within the expected ranges for good industrial performance and, consequently, good quality of bakery products.
Source link: https://doi.org/10.5219/1365
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