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Marina Silalahi - One of the best experts on this subject based on the ideXlab platform.
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Gastronomic ethnobiology of “terites”—a traditional Batak Karo medicinal food: A ruminant's Stomach content as a human food resource
BMC, 2018Co-Authors: Endang C. Purba, Marina SilalahiAbstract:Background: Terites is a traditional food of Batak Karo ethnic group, which is cooked with a Juice of partly digested food (chyme) of slaughtered cattle. The Stomach Juice serves as a soup base, cooked together with certain wild and cultivated vegetables, aromatic herbs and possibly also meat. The objectives of this ethnobiological study were to describe terites preparation, document plant species used and to discuss possible implications for the human nutrition. Methods: The data were gathered through individual interviews and group discussions with informants from 6 villages in Karo regency of North Sumatra. The plant specimens were collected in the field and identified taxonomically. Results: A total of 29 plant species belonging to 17 families were used to prepare terites. The main rationale behind consuming this indigenous food was its perceived medicinal value, particularly for the treatment of digestive disorders. Karo people use several lesser-known wild food plants for preparation of this local specialty. To best of our knowledge, consumption of chyme in tropical Asia is so far unique solely to the Batak Karo people. The present ethnographic record of consuming chyme as a medicinal food is also discussed in the context of paleodietary reconstructions. Conclusion: This extraordinary food heritage of Karo indigenous gastronomy, based on traditional knowledge, indicates rich foodscapes and bio-cultural diversity of the Batak Karo ethnic group. Keywords: Biocultural heritage, Ethnobotany, Stomach content, Traditional food, Wild edible plant
Silalahi Marina - One of the best experts on this subject based on the ideXlab platform.
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Gastronomic ethnobiology of “terites”da traditional Batak Karo medicinal food: A ruminant's Stomach content as a human food resource
'Elsevier BV', 2018Co-Authors: Purba, Endang Christine, Silalahi MarinaAbstract:Background: Terites is a traditional food of Batak Karo ethnic group, which is cooked with a Juice of partly digested food (chyme) of slaughtered cattle. The Stomach Juice serves as a soup base, cooked together with certain wild and cultivated vegetables, aromatic herbs and possibly also meat. The objectives of this ethnobiological study were to describe terites preparation, document plant species used and to discuss possible implications for the human nutrition. Methods: The data were gathered through individual interviews and group discussions with informants from 6 villages in Karo regency of North Sumatra. The plant specimens were collected in the field and identified taxonomically. Results: A total of 29 plant species belonging to 17 families were used to prepare terites. The main rationale behind consuming this indigenous food was its perceived medicinal value, particularly for the treatment of digestive disorders. Karo people use several lesser-known wild food plants for preparation of this local specialty. To best of our knowledge, consumption of chyme in tropical Asia is so far unique solely to the Batak Karo people. The present ethnographic record of consuming chyme as a medicinal food is also discussed in the context of paleodietary reconstructions.Conclusion: This extraordinary food heritage of Karo indigenous gastronomy, based on traditional knowledge, indicates rich foodscapes and bio-cultural diversity of the Batak Karo ethnic group
Wlodzimierz Opoka - One of the best experts on this subject based on the ideXlab platform.
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determination of indole compounds released from selected edible mushrooms and their biomass to artificial Stomach Juice
Lwt - Food Science and Technology, 2015Co-Authors: Bozena Muszynska, Katarzyna Kala, Katarzyna Sulkowskaziaja, Klaudia Gawel, Magdalena Zając, Wlodzimierz OpokaAbstract:Abstract The study consisted of experiments using edible mushroom species: Agaricus bisporus, Boletus badius and Cantharellus cibarius. As far as we know, there is no information about the release of indole compounds from mushrooms in the human body. The rate of the release of indole compounds was determined by HPLC method and on this basis it was possible to ascertain new important information about the safety and benefits of adding edible mushrooms to the diet. The experiments to verify the release of indole compounds in the artificial gastric Juice were performed using the fruiting bodies of the studied species, and the corresponding mycelium obtained by in vitro culture. The highest levels of indole compounds concentration after extraction for 15, 30, 60 and 90 min were observed for in vitro cultures of the examined mushrooms. These concentrations ranged from 0.01 to 109 mg/100 g dry weight for serotonin and 5-OH- l -tryptophan, respectively. The dominant indole compound was 5-OH- l -tryptophan both in extracts derived from fruiting bodies and in mycelium collected from in vitro culture with the addition of zinc hydroaspartate (28–109 mg/100 g dry weight). Generally, the lower levels of the released compounds were found in extracts from the fruiting bodies.
Endang C. Purba - One of the best experts on this subject based on the ideXlab platform.
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Gastronomic ethnobiology of “terites”—a traditional Batak Karo medicinal food: A ruminant's Stomach content as a human food resource
BMC, 2018Co-Authors: Endang C. Purba, Marina SilalahiAbstract:Background: Terites is a traditional food of Batak Karo ethnic group, which is cooked with a Juice of partly digested food (chyme) of slaughtered cattle. The Stomach Juice serves as a soup base, cooked together with certain wild and cultivated vegetables, aromatic herbs and possibly also meat. The objectives of this ethnobiological study were to describe terites preparation, document plant species used and to discuss possible implications for the human nutrition. Methods: The data were gathered through individual interviews and group discussions with informants from 6 villages in Karo regency of North Sumatra. The plant specimens were collected in the field and identified taxonomically. Results: A total of 29 plant species belonging to 17 families were used to prepare terites. The main rationale behind consuming this indigenous food was its perceived medicinal value, particularly for the treatment of digestive disorders. Karo people use several lesser-known wild food plants for preparation of this local specialty. To best of our knowledge, consumption of chyme in tropical Asia is so far unique solely to the Batak Karo people. The present ethnographic record of consuming chyme as a medicinal food is also discussed in the context of paleodietary reconstructions. Conclusion: This extraordinary food heritage of Karo indigenous gastronomy, based on traditional knowledge, indicates rich foodscapes and bio-cultural diversity of the Batak Karo ethnic group. Keywords: Biocultural heritage, Ethnobotany, Stomach content, Traditional food, Wild edible plant
Songping D Huang - One of the best experts on this subject based on the ideXlab platform.
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nanoparticles of gadolinium incorporated prussian blue with peg coating as an effective oral mri contrast agent for gastrointestinal tract imaging
Analyst, 2016Co-Authors: Vindya S Perera, Guojun Chen, Qing Cai, Songping D HuangAbstract:Biocompatible nanoparticles of gadolinium-incorporated Prussian blue with the empirical formula K0.94Gd0.02Fe[Fe(CN)6] exhibit extremely high stability against the release of Gd3+ and CN− ions under the acidic conditions similar to Stomach Juice. The high r1 relaxivity, low cytotoxicity and the ability of such nanoparticles to penetrate the cell membrane suggest that this coordination-polymer structural platform offers a unique opportunity for developing the next generation of T1-weighted oral cellular MRI probes for the early detection of tumors in the gastrointestinal tract.