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Julius E Oben - One of the best experts on this subject based on the ideXlab platform.
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IGOB131, a novel seed extract of the West African plant Irvingia Gabonensis, significantly reduces body weight and improves metabolic parameters in overweight humans in a randomized double-blind placebo controlled investigation
Lipids in Health and Disease, 2009Co-Authors: Judith L Ngondi, Blanche C Etoundi, Christine B Nyangono, Carl Mf Mbofung, Julius E ObenAbstract:Background A recent in vitro study indicates that IGOB131, a novel seed extract of the traditional West African food plant Irvingia Gabonensis , favorably impacts adipogenesis through a variety of critical metabolic pathways including PPAR gamma, leptin, adiponectin, and glycerol-3 phosphate dehydrogenase. This study was therefore aimed at evaluating the effects of IGOB131, an extract of Irvingia Gabonensis , on body weight and associated metabolic parameters in overweight human volunteers. Methods The study participants comprised of 102 healthy, overweight and/or obese volunteers (defined as BMI > 25 kg/m^2) randomly divided into two groups. The groups received on a daily basis, either 150 mg of IGOB131 or matching placebo in a double blinded fashion, 30–60 minutes before lunch and dinner. At baseline, 4, 8 and 10 weeks of the study, subjects were evaluated for changes in anthropometrics and metabolic parameters to include fasting lipids, blood glucose, C-reactive protein, adiponectin, and leptin. Results Significant improvements in body weight, body fat, and waist circumference as well as plasma total cholesterol, LDL cholesterol, blood glucose, C-reactive protein, adiponectin and leptin levels were observed in the IGOB131 group compared with the placebo group. Conclusion Irvingia Gabonensis administered 150 mg twice daily before meals to overweight and/or obese human volunteers favorably impacts body weight and a variety of parameters characteristic of the metabolic syndrome. This is the first double blind randomized placebo controlled clinical trial regarding the anti-obesity and lipid profile modulating effects of an Irvingia Gabonensis extract. The positive clinical results, together with our previously published mechanisms of gene expression modulation related to key metabolic pathways in lipid metabolism, provide impetus for much larger clinical studies. Irvingia Gabonensis extract may prove to be a useful tool in dealing with the emerging global epidemics of obesity, hyperlipidemia, insulin resistance, and their co-morbid conditions. Trial registration ClinicalTrials.gov NCT00645775
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The use of a Cissus quadrangularis/Irvingia Gabonensis combination in the management of weight loss: a double-blind placebo-controlled study
Lipids in Health and Disease, 2008Co-Authors: Julius E Oben, Judith Laure Ngondi, Claudia E N Momo, Gabriel A Agbor, Caroline Makamto S SobguiAbstract:Aim To evaluate the effects of two formulations, Cissus quadrangularis-only and a Cissus quadrangularis/Irvingia Gabonensis combination, on weight loss in overweight and obese human subjects.
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Glycaemic variations after administration of Irvingia Gabonensis
African Journal of Traditional Complementary and Alternative Medicines, 2006Co-Authors: Judith Laure Ngondi, Zephyrin Fossouo, Emile Joachim Djiotsa, Julius E ObenAbstract:The action of Irvingia Gabonensis seed fractions in reducing or slowing down the intestinal absorption of glucose was evaluated in normoglycaemic rats. The crude seeds (CS), the defatted seeds (DS) and the protein fraction (PF) were administered at dose of 400mg/ kg body weight to normoglycemic rats submitted to oral glucose test (OGTT) with glucose (2g/kg body weight). The results obtained show a significant reduction of the postprandial glucose level after a glucose load of (2g/kg body weight) as well as fasting blood glucose levels with the three fractions.
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hypoglycaemic effect of the methanol extract of Irvingia Gabonensis seeds on streptozotocin diabetic rats
African Journal of Traditional Complementary and Alternative Medicines, 2006Co-Authors: Judith Laure Ngondi, Zephyrin Fossouo, Emile Joachim Djiotsa, Julius E ObenAbstract:The hypoglycaemic effect of the methanol extract of Irvingia Gabonensis seeds (Irvingiaceae) was examined in streptozotocin-diabetic rats. A single oral administration of the methanol extract at doses of 150 and 250mg/kg significantly (P < 0.001) lowered the plasma glucose levels in diabetic rats two hours after treatment.
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glycaemic variations after administration of Irvingia Gabonensis i seeds fractions in normoglycemic rats
African Journal of Traditional Complementary and Alternative Medicines, 2006Co-Authors: Judith Laure Ngondi, Zephyrin Fossouo, Emile Joachim Djiotsa, Julius E ObenAbstract:The action of Irvingia Gabonensis seed fractions in reducing or slowing down the intestinal absorption of glucose was evaluated in normoglycaemic rats. The crude seeds (CS), the defatted seeds (DS) and the protein fraction (PF) were administered at dose of 400mg/ kg body weight to normoglycemic rats submitted to oral glucose test (OGTT) with glucose (2g/kg body weight). The results obtained show a significant reduction of the postprandial glucose level after a glucose load of (2g/kg body weight) as well as fasting blood glucose levels with the three fractions.
Sabine Danthine - One of the best experts on this subject based on the ideXlab platform.
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enzymatic inter esterification of binary blends containing Irvingia Gabonensis seed fat to produce cocoa butter substitute
European Journal of Lipid Science and Technology, 2018Co-Authors: Juste Yamoneka, Paul Malumba, Christophe Blecker, Georges Lognay, Francois Bera, Sabine DanthineAbstract:In order to investigate Irvingia Gabonensis seed fat (IGF) as a potential cocoa butter alternative (CBA), its melting behavior is first compared to that of cocoa butter (CB). It is then modified by blending 90% of this fat with 10% of a liquid oil either rapeseed oil (RO) or groundnut oil (GO) or palm super olein (PSO) or Dacryodes edulis pulp oil (DPO). Those blends are then enzymatically interesterified in order to improve their melting profiles. The binary blend that shows a similar profile with CB and palm kernel stearin (PKS) is chosen as the best potential new speciality fat. Compatibility between the new speciality fat and CB is evaluated by constructing phase diagrams from NMR and XRD data. The interesterified blends with 90% of IGF and 10% of DPO is chosen as the new speciality fat because its profiles is close to that of CB and shows similar characterics to PKS. The results indicate that the specialty fat produced from IGF and DPO could be used as CBS in confectionery industries (alone or mixed in low proportion with CB). Practical Applications: Fractionnated and/or hydrogenated lauric fats are frequently used by confectionery industries to substitute CB. Results from this study demonstrate that an interesterified blend made of 90% IGF and 10% of DPO can be used also as CBS. The use of these two tropical oils (Irvingia Gabonensis seeds fat and Dacryodes edulis pulp oil) as new sources of CBS constitutes a promizing way for their valorization at an industrial scale. Irvingia Gabonensis seed fat (IGF) is a naturel lauric fat source with a high quantity of lauric acid (≈37%). Its melting profile, which is similar to cocoa butter (CB), is too high for a direct use in its native state in confectionery application. When IGF is blend to Dacryodes edulis pulp oil and after enzymatically interesterified, its profile is close to that of CB. This result indicated that the interesterified blend can be used as cocoa butter subtitute in confectionery industries (alone or mixed in low proportion with CB).
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Enzymatic Inter‐Esterification of Binary Blends Containing Irvingia Gabonensis Seed Fat to Produce Cocoa Butter Substitute
European Journal of Lipid Science and Technology, 2018Co-Authors: Juste Yamoneka, Paul Malumba, Christophe Blecker, Georges Lognay, Francois Bera, Sabine DanthineAbstract:In order to investigate Irvingia Gabonensis seed fat (IGF) as a potential cocoa butter alternative (CBA), its melting behavior is first compared to that of cocoa butter (CB). It is then modified by blending 90% of this fat with 10% of a liquid oil either rapeseed oil (RO) or groundnut oil (GO) or palm super olein (PSO) or Dacryodes edulis pulp oil (DPO). Those blends are then enzymatically interesterified in order to improve their melting profiles. The binary blend that shows a similar profile with CB and palm kernel stearin (PKS) is chosen as the best potential new speciality fat. Compatibility between the new speciality fat and CB is evaluated by constructing phase diagrams from NMR and XRD data. The interesterified blends with 90% of IGF and 10% of DPO is chosen as the new speciality fat because its profiles is close to that of CB and shows similar characterics to PKS. The results indicate that the specialty fat produced from IGF and DPO could be used as CBS in confectionery industries (alone or mixed in low proportion with CB). Practical Applications: Fractionnated and/or hydrogenated lauric fats are frequently used by confectionery industries to substitute CB. Results from this study demonstrate that an interesterified blend made of 90% IGF and 10% of DPO can be used also as CBS. The use of these two tropical oils (Irvingia Gabonensis seeds fat and Dacryodes edulis pulp oil) as new sources of CBS constitutes a promizing way for their valorization at an industrial scale. Irvingia Gabonensis seed fat (IGF) is a naturel lauric fat source with a high quantity of lauric acid (≈37%). Its melting profile, which is similar to cocoa butter (CB), is too high for a direct use in its native state in confectionery application. When IGF is blend to Dacryodes edulis pulp oil and after enzymatically interesterified, its profile is close to that of CB. This result indicated that the interesterified blend can be used as cocoa butter subtitute in confectionery industries (alone or mixed in low proportion with CB).
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physicochemical properties and thermal behaviour of african wild mango Irvingia Gabonensis seed fat
Lwt - Food Science and Technology, 2015Co-Authors: J Yamoneka, Paul Malumba, Christophe Blecker, M Gindo, Gaetan Richard, Marielaure Fauconnier, Georges Lognay, Sabine DanthineAbstract:Abstract African wild mango ( Irvingia Gabonensis ) is now recognized for its numerous food and medicinal uses. This plant produces seeds rich in fat, which is traditionally used as a soup thickener. In the present study, the fat from Irvingia Gabonensis seeds was solvent extracted and characterized. Besides a chemical characterization (fatty acid (FA) and triacylglycerol (TG) profiles), the melting and crystallization behaviour of the extracted fat was studied by complementary techniques: pNMR, DSC and X-ray diffraction in order to get basic information regarding its physical properties and more particularly, about its polymorphism. The seeds from Irvingia Gabonensis (IG) represent an important source of lipids (69–75 g/100 g), rich in myristic (49.8%) and lauric acid (37%). Due to its FA composition, this fat can be classified among “lauric fats”. The melting profiles of IG fat indicates that a high amount of fat remains solid at temperatures up to 30 °C; the complete melting was detected at around 40 °C. The most stable polymorph of this fat is the β′ 1 -form. Moreover, IG fat presents a good oxidative stability due to its low content in unsaturated fatty acid.
Paul Malumba - One of the best experts on this subject based on the ideXlab platform.
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enzymatic inter esterification of binary blends containing Irvingia Gabonensis seed fat to produce cocoa butter substitute
European Journal of Lipid Science and Technology, 2018Co-Authors: Juste Yamoneka, Paul Malumba, Christophe Blecker, Georges Lognay, Francois Bera, Sabine DanthineAbstract:In order to investigate Irvingia Gabonensis seed fat (IGF) as a potential cocoa butter alternative (CBA), its melting behavior is first compared to that of cocoa butter (CB). It is then modified by blending 90% of this fat with 10% of a liquid oil either rapeseed oil (RO) or groundnut oil (GO) or palm super olein (PSO) or Dacryodes edulis pulp oil (DPO). Those blends are then enzymatically interesterified in order to improve their melting profiles. The binary blend that shows a similar profile with CB and palm kernel stearin (PKS) is chosen as the best potential new speciality fat. Compatibility between the new speciality fat and CB is evaluated by constructing phase diagrams from NMR and XRD data. The interesterified blends with 90% of IGF and 10% of DPO is chosen as the new speciality fat because its profiles is close to that of CB and shows similar characterics to PKS. The results indicate that the specialty fat produced from IGF and DPO could be used as CBS in confectionery industries (alone or mixed in low proportion with CB). Practical Applications: Fractionnated and/or hydrogenated lauric fats are frequently used by confectionery industries to substitute CB. Results from this study demonstrate that an interesterified blend made of 90% IGF and 10% of DPO can be used also as CBS. The use of these two tropical oils (Irvingia Gabonensis seeds fat and Dacryodes edulis pulp oil) as new sources of CBS constitutes a promizing way for their valorization at an industrial scale. Irvingia Gabonensis seed fat (IGF) is a naturel lauric fat source with a high quantity of lauric acid (≈37%). Its melting profile, which is similar to cocoa butter (CB), is too high for a direct use in its native state in confectionery application. When IGF is blend to Dacryodes edulis pulp oil and after enzymatically interesterified, its profile is close to that of CB. This result indicated that the interesterified blend can be used as cocoa butter subtitute in confectionery industries (alone or mixed in low proportion with CB).
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Enzymatic Inter‐Esterification of Binary Blends Containing Irvingia Gabonensis Seed Fat to Produce Cocoa Butter Substitute
European Journal of Lipid Science and Technology, 2018Co-Authors: Juste Yamoneka, Paul Malumba, Christophe Blecker, Georges Lognay, Francois Bera, Sabine DanthineAbstract:In order to investigate Irvingia Gabonensis seed fat (IGF) as a potential cocoa butter alternative (CBA), its melting behavior is first compared to that of cocoa butter (CB). It is then modified by blending 90% of this fat with 10% of a liquid oil either rapeseed oil (RO) or groundnut oil (GO) or palm super olein (PSO) or Dacryodes edulis pulp oil (DPO). Those blends are then enzymatically interesterified in order to improve their melting profiles. The binary blend that shows a similar profile with CB and palm kernel stearin (PKS) is chosen as the best potential new speciality fat. Compatibility between the new speciality fat and CB is evaluated by constructing phase diagrams from NMR and XRD data. The interesterified blends with 90% of IGF and 10% of DPO is chosen as the new speciality fat because its profiles is close to that of CB and shows similar characterics to PKS. The results indicate that the specialty fat produced from IGF and DPO could be used as CBS in confectionery industries (alone or mixed in low proportion with CB). Practical Applications: Fractionnated and/or hydrogenated lauric fats are frequently used by confectionery industries to substitute CB. Results from this study demonstrate that an interesterified blend made of 90% IGF and 10% of DPO can be used also as CBS. The use of these two tropical oils (Irvingia Gabonensis seeds fat and Dacryodes edulis pulp oil) as new sources of CBS constitutes a promizing way for their valorization at an industrial scale. Irvingia Gabonensis seed fat (IGF) is a naturel lauric fat source with a high quantity of lauric acid (≈37%). Its melting profile, which is similar to cocoa butter (CB), is too high for a direct use in its native state in confectionery application. When IGF is blend to Dacryodes edulis pulp oil and after enzymatically interesterified, its profile is close to that of CB. This result indicated that the interesterified blend can be used as cocoa butter subtitute in confectionery industries (alone or mixed in low proportion with CB).
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physicochemical properties and thermal behaviour of african wild mango Irvingia Gabonensis seed fat
Lwt - Food Science and Technology, 2015Co-Authors: J Yamoneka, Paul Malumba, Christophe Blecker, M Gindo, Gaetan Richard, Marielaure Fauconnier, Georges Lognay, Sabine DanthineAbstract:Abstract African wild mango ( Irvingia Gabonensis ) is now recognized for its numerous food and medicinal uses. This plant produces seeds rich in fat, which is traditionally used as a soup thickener. In the present study, the fat from Irvingia Gabonensis seeds was solvent extracted and characterized. Besides a chemical characterization (fatty acid (FA) and triacylglycerol (TG) profiles), the melting and crystallization behaviour of the extracted fat was studied by complementary techniques: pNMR, DSC and X-ray diffraction in order to get basic information regarding its physical properties and more particularly, about its polymorphism. The seeds from Irvingia Gabonensis (IG) represent an important source of lipids (69–75 g/100 g), rich in myristic (49.8%) and lauric acid (37%). Due to its FA composition, this fat can be classified among “lauric fats”. The melting profiles of IG fat indicates that a high amount of fat remains solid at temperatures up to 30 °C; the complete melting was detected at around 40 °C. The most stable polymorph of this fat is the β′ 1 -form. Moreover, IG fat presents a good oxidative stability due to its low content in unsaturated fatty acid.
R.r.b. Leakey - One of the best experts on this subject based on the ideXlab platform.
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Domestication of Irvingia Gabonensis: 3. Phenotypic variation of fruits andkernels in a Nigerian village
Agroforestry Systems, 2003Co-Authors: P.o. Anegbeh, C. Usoro, V. Ukafor, Z. Tchoundjeu, R.r.b. Leakey, K. SchreckenbergAbstract:Domestication of Irvingia Gabonensis , a fruit tree grown in agroforestry systems in West and Central Africa, offers considerable scope for enhancing the nutritional and economic security of subsistence farmers in the region. Assessments of phenotypic variation in ten fruit, nut and kernel traits were made on twenty-four ripe fruits from 100 Irvingia Gabonensis trees in Ugwuaji village in southeast Nigeria, a center of genetic diversity for this species. There were important differences between the young planted trees of this study and the older unplanted trees of a similar study in Cameroon. Significant and continuous tree-to-tree variation was found in fruit mass(69.0–419.8 g), flesh mass (59.5–388.8 g), nut mass (9.5–40.6 g), shell mass (4.9–30.9 g) and kernel mass (0.41–7.58 g); fruit length (49.2–89.3 mm) and width (46.2–100.5 mm) and flesh depth (12.9–31.4 mm), as well as considerable variation in flesh colour, skin colour, fruit taste and fibrosity. Some fruits were considerably bigger than those found in Cameroon. These quantitative results will help in the development of cultivars within participatory approaches to agroforestry tree domestication, and so promote poverty alleviation and sustainable agriculture.
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domestication of Irvingia Gabonensis 3 phenotypic variation of fruits and kernels in a nigerian village
Agroforestry Systems, 2003Co-Authors: P.o. Anegbeh, C. Usoro, V. Ukafor, Z. Tchoundjeu, R.r.b. Leakey, K. SchreckenbergAbstract:Domestication of Irvingia Gabonensis, a fruit tree grown in agroforestry systems in West and Central Africa, offers considerable scope for enhancing the nutritional and economic security of subsistence farmers in the region. Assessments of phenotypic variation in ten fruit, nut and kernel traits were made on twenty-four ripe fruits from 100 Irvingia Gabonensis trees in Ugwuaji village in southeast Nigeria, a center of genetic diversity for this species. There were important differences between the young planted trees of this study and the older unplanted trees of a similar study in Cameroon. Significant and continuous tree-to-tree variation was found in fruit mass(69.0–419.8 g), flesh mass (59.5–388.8 g), nut mass (9.5–40.6 g), shell mass (4.9–30.9 g) and kernel mass (0.41–7.58 g); fruit length (49.2–89.3 mm) and width (46.2–100.5 mm) and flesh depth (12.9–31.4 mm), as well as considerable variation in flesh colour, skin colour, fruit taste and fibrosity. Some fruits were considerably bigger than those found in Cameroon. These quantitative results will help in the development of cultivars within participatory approaches to agroforestry tree domestication, and so promote poverty alleviation and sustainable agriculture.
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Quantitative descriptors of variation in the fruits and seeds of Irvingia Gabonensis
Agroforestry Systems, 2000Co-Authors: R.r.b. Leakey, J.-m. Fondoun, A. Atangana, Z. TchoundjeuAbstract:Methods were developed to quantify variation in the fruit, nut and kernel traits using the fruits from four trees of Irvingia Gabonensis , an indigenous fruit tree of west and central Africa. The measurement of 18 characteristics of 16–32 fruits per tree identified significant variation in fruit, nut and kernel size and weight, and flesh depth. Differences were also identified in shell weight and brittleness, fruit taste, fibrosity and flesh colour. Relationships between fruit size and weight with nut and kernel size and weight were found to be very weak, indicating that it is not possible to accurately predict the traits of the commercially-important kernel from fruit traits. Seven key qualitative traits are recommended for future assessments of the levels of genetic variation in fruits and kernels. These traits describe ideotypes for fresh fruit and kernel production.
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vegetative propagation of Irvingia Gabonensis a west african fruit tree
Forest Ecology and Management, 1996Co-Authors: P N Shiembo, A C Newton, R.r.b. LeakeyAbstract:Abstract Three experiments are described investigating the effects of propagation medium, applied auxin (IBA) concentration and leaf area on the rooting of leafy stem cuttings of Irvingia Gabonensis, a West African fruit tree species. Cuttings were taken from seedlings or coppice shoots from selected trees in a forest reserve, and inserted in a low technology non-mist propagation system in Cameroon. The three experiments tested respectively: (i) six propagation media, namely sawdust (SD), fine sand (FS), medium sand (MS), gravel (G), and 50:50 mixtures of G:SD and MS:SD; (ii) five IBA concentrations, namely 0, 8, 40, 200 and 250 μg IBA dissolved in 10 μl of alcohol; and (iii) five leaf area treatments, namely 0, 12.5, 25, 50 and 80 cm2, obtained using paper templates. The overall effect of propagation medium on final rooting percentage was highly significant (P
J Yamoneka - One of the best experts on this subject based on the ideXlab platform.
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physicochemical properties and thermal behaviour of african wild mango Irvingia Gabonensis seed fat
Lwt - Food Science and Technology, 2015Co-Authors: J Yamoneka, Paul Malumba, Christophe Blecker, M Gindo, Gaetan Richard, Marielaure Fauconnier, Georges Lognay, Sabine DanthineAbstract:Abstract African wild mango ( Irvingia Gabonensis ) is now recognized for its numerous food and medicinal uses. This plant produces seeds rich in fat, which is traditionally used as a soup thickener. In the present study, the fat from Irvingia Gabonensis seeds was solvent extracted and characterized. Besides a chemical characterization (fatty acid (FA) and triacylglycerol (TG) profiles), the melting and crystallization behaviour of the extracted fat was studied by complementary techniques: pNMR, DSC and X-ray diffraction in order to get basic information regarding its physical properties and more particularly, about its polymorphism. The seeds from Irvingia Gabonensis (IG) represent an important source of lipids (69–75 g/100 g), rich in myristic (49.8%) and lauric acid (37%). Due to its FA composition, this fat can be classified among “lauric fats”. The melting profiles of IG fat indicates that a high amount of fat remains solid at temperatures up to 30 °C; the complete melting was detected at around 40 °C. The most stable polymorph of this fat is the β′ 1 -form. Moreover, IG fat presents a good oxidative stability due to its low content in unsaturated fatty acid.
