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Erfani H, Ghorbani GR, Hashemzadeh F, Ghasemi E, Khademi AR, Naderi N, Drackley JK. Effects of complete substitution of dietary grain and protein sources with by-products on the production performance of mid-lactation dairy cows fed diets based on barley silage under heat-stress conditions. J Dairy Sci 2024; 107:1993-2010. [PMID: 37709014 DOI: 10.3168/jds.2022-23179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Accepted: 08/24/2023] [Indexed: 09/16/2023]
Abstract
This study evaluated the effects of replacing cereal grains and soybean meal with by-products (BY) on production performance, nutrient digestibility, ruminal fermentation, nutrient recovery, and eating and chewing behavior of moderate-producing dairy cows under heat-stress conditions. Twelve multiparous Holstein cows (116.7 ± 12.01 d in milk; 42.7 ± 5.06 kg/d milk yield; 665 ± 77 kg body weight; mean ± SD) were used in a replicated 3 × 3 Latin square with 28-d periods (21 d for diet adaptation and 7 d for sampling and data collection). Cows were fed a total mixed ration containing a 39.2:60.8 ratio of forage to concentrate throughout the experiment. All diets were formulated to be isoenergetic and isonitrogenous, with different concentrates. Diets were (1) control diet based on cereal grains (CON: ground corn and ground barley, plus soybean meal); (2) sugar-rich BY diet (S-BY-CM: beet pulp, citrus pulp, and liquid molasses, plus canola meal); and (3) cereal grain BY diet (CG-BY: rice bran, corn germ meal, wheat bran, barley sprout, and broken corn). Our results showed that replacing grains with BY increased neutral detergent fiber intake and digestibility but decreased starch intake, human-edible energy, and human-edible protein. Milk yield and dry matter intake (DMI) decreased more in cows fed the CG-BY diet compared with the other 2 treatments. In contrast, no significant differences were observed between the CON and S-BY-CM diets in terms of milk yield and DMI. The S-BY-CM diet increased energy-corrected milk production compared with the CG-BY diet (36.2 vs. 34.3 kg/d), but CG-BY enhanced feed conversion efficiency compared with the other 2 treatments. Although the S-BY-CM diet prolonged the eating and sorting of small particles, neither of the dietary treatments affected chewing activity or ruminal pH 4 h after feeding. Furthermore, both diets containing BY contributed to an increase in milk fat content in comparison to the CON group. Additionally, the CG-BY and S-BY-CM diets demonstrated better performance than the CON diet in terms of human-edible feed conversion efficiency for protein and energy. The results indicated that S-BY-CM can completely replace barley and corn grain in the diet of mid-lactating dairy cows exposed to heat-stress conditions without any negative effect on production and ruminal pH. However, the inclusion of CG-BY did impair DMI, milk yield, and digestibility of nutrients and is not recommended during heat-stress conditions.
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Affiliation(s)
- H Erfani
- Department of Animal Sciences, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
| | - G R Ghorbani
- Department of Animal Sciences, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - F Hashemzadeh
- Department of Animal Sciences, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - E Ghasemi
- Department of Animal Sciences, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - A R Khademi
- Department of Animal Science, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran
| | - N Naderi
- Department of Animal Sciences, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - J K Drackley
- Department of Animal Sciences, University of Illinois, Urbana, IL 61801.
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2
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Stefoska-Needham A. Sorghum and health: An overview of potential protective health effects. J Food Sci 2024. [PMID: 38407549 DOI: 10.1111/1750-3841.16978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 01/18/2024] [Accepted: 01/19/2024] [Indexed: 02/27/2024]
Abstract
Whole-grain sorghum foods may elicit health-promoting effects when consumed regularly in the diet. This review discusses key functional sorghum grain constituents, including dietary fiber, slowly digestible and resistant starches, lipids, and phytochemicals and their effects on metabolic processes that are associated with the development of chronic diseases, such as heart disease and diabetes. Currently, the range of sorghum food products available to consumers is limited globally, hindering the potential consumer benefits. A collaborative effort to innovate new product developments is therefore needed, with a focus on processing methods that help to retain the grain's favorable nutritive, health-enhancing, and sensory attributes. Evidence for sorghum's purported health effects, together with evidence of impacts of processing on different sorghum foods, are presented in this review to fully elucidate the potential of sorghum grain to confer health benefits to humans.
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Affiliation(s)
- Anita Stefoska-Needham
- School of Medical, Indigenous and Health Sciences, University of Wollongong, Wollongong, Australia
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3
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Vastolo A, Gizzarelli M, Ruggiero A, Alterisio MC, Calabrò S, Ferrara M, Cutrignelli MI. Effect of diet on postprandial glycemic and insulin responses in healthy dogs. Front Vet Sci 2023; 10:1201611. [PMID: 37533455 PMCID: PMC10391544 DOI: 10.3389/fvets.2023.1201611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Accepted: 06/26/2023] [Indexed: 08/04/2023] Open
Abstract
Introduction Dog owners have gradually changed their approach, paying more attention to the nutrition and health of their animals. Various pet foods with different ingredients and nutritional characteristics are available on the market. The present study aimed to evaluate the administration of three diets, namely, two grain-free (GF1 and GF2) and one grain-based (CB), with different sources of carbohydrates that can influence the glycemic and insulin postprandial responses in healthy dogs. Materials Fifteen healthy dogs were dived in three groups and alternatively fed each diet for 50 days. Blood samples were collected at beginning of each feeding period. Glycemia and insulin were measured before and after 120, 240 and 360 minutes diet administration to evaluate postprandial responses. Results GF2 diet showed the highest level of albumin and mean insulin concentration (p < 0.001). Furthermore, the GF1 diet caused the smallest (p < 0.001) glucose and insulin area under the curve (AUC) and the lowest (p < 0.05) glucose nadir. Otherwise, GF1 showed the highest (p < 0.01) insulin time to peak. The GF2 diet showed the highest level of albumin while reporting the lowest amount of fructosamine (p < 0.05). The diet GF2 registered the highest (p < 0.001) level of insulin zenith. The cereal-based (CB) diet reported the highest amount of fructosamine (p < 0.05). The CB diet had the highest levels of glucose and the highest (p < 0.001) glucose and insulin mean concentrations. Diet CB reported the lowest (p < 0.001) insulin nadir. Discussion Diets with different carbohydrate sources and chemical compositions could modulate the glycemic response in healthy dogs. Bearing in mind that glycemic/insulin postprandial responses influence energy availability and that different dogs have specific lifestyles, it may be preferable to also consider these aspects when choosing a maintenance diet for animals.
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Nadimi M, Hawley E, Liu J, Hildebrand K, Sopiwnyk E, Paliwal J. Enhancing traceability of wheat quality through the supply chain. Compr Rev Food Sci Food Saf 2023; 22:2495-2522. [PMID: 37078119 DOI: 10.1111/1541-4337.13150] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 03/02/2023] [Accepted: 03/16/2023] [Indexed: 04/21/2023]
Abstract
With the growing global population, the need for food is expected to grow tremendously in the next few decades. One of the key tools to address such growing food demand is minimizing grain losses and optimizing food processing operations. Hence, several research studies are underway to reduce grain losses/degradation at the farm (upon harvest) and later during the milling and baking processes. However, less attention has been paid to changes in grain quality between harvest and milling. This paper aims to address this knowledge gap and discusses possible strategies for preserving grain quality (for Canadian wheat in particular) during unit operations at primary, process, or terminal elevators. To this end, the importance of wheat flour quality metrics is briefly described, followed by a discussion on the effect of grain properties on such quality parameters. This work also explores how drying, storage, blending, and cleaning, as some of the common post-harvest unit operations, could affect grain's end-product quality. Finally, an overview of the available techniques for grain quality monitoring is provided, followed by a discussion on existing gaps and potential solutions for quality traceability throughout the wheat supply chain.
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Affiliation(s)
- Mohammad Nadimi
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, Manitoba, Canada
| | | | - Jing Liu
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, Manitoba, Canada
| | | | | | - Jitendra Paliwal
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, Manitoba, Canada
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5
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Iversen KN, Jonsson K, Landberg R. The Effect of Rye-Based Foods on Postprandial Plasma Insulin Concentration: The Rye Factor. Front Nutr 2022; 9:868938. [PMID: 35757252 PMCID: PMC9218669 DOI: 10.3389/fnut.2022.868938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Accepted: 04/26/2022] [Indexed: 11/15/2022] Open
Abstract
Consumption of whole grain has been associated with lower incidence of type-2 diabetes, cardiovascular disease and their risk factors including improved glycemic control. In comparison with other whole grain products, rye bread has been shown to induce lower insulin response in the postprandial phase, without affecting the glucose response. This phenomenon has been referred to as the “rye factor” and is being explored in this review where we summarize the findings from meal and extended meal studies including rye-based foods. Overall, results from intervention studies showed that rye-based foods vs. (wheat) control foods had positive effect on both insulin and glucose responses in the postprandial phase, rather than on insulin alone. Mechanistic studies have shown that the rye factor phenomenon might be due to slowing of the glucose uptake in the intestine. However, this has also been shown for wheat-based bread and is likely an effect of structural properties of the investigated foods rather than the rye per se. More carefully controlled studies where standardized structural properties of different cereals are linked to the postprandial response are needed to further elucidate the underlying mechanisms and determinants for the effect of specific cereals and product traits on postprandial glycemic control.
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Affiliation(s)
- Kia Nøhr Iversen
- Department of Biology and Biological Engineering, Division of Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
| | - Karin Jonsson
- Department of Biology and Biological Engineering, Division of Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
| | - Rikard Landberg
- Department of Biology and Biological Engineering, Division of Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
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Garutti M, Nevola G, Mazzeo R, Cucciniello L, Totaro F, Bertuzzi CA, Caccialanza R, Pedrazzoli P, Puglisi F. The Impact of Cereal Grain Composition on the Health and Disease Outcomes. Front Nutr 2022; 9:888974. [PMID: 35711559 PMCID: PMC9196906 DOI: 10.3389/fnut.2022.888974] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Accepted: 04/26/2022] [Indexed: 12/21/2022] Open
Abstract
Whole grains are a pivotal food category for the human diet and represent an invaluable source of carbohydrates, proteins, fibers, phytocompunds, minerals, and vitamins. Many studies have shown that the consumption of whole grains is linked to a reduced risk of cancer, cardiovascular diseases, and type 2 diabetes and other chronic diseases. However, several of their positive health effects seem to disappear when grains are consumed in the refined form. Herein we review the available literature on whole grains with a focus on molecular composition and health benefits on many chronic diseases with the aim to offer an updated and pragmatic reference for physicians and nutrition professionals.
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Affiliation(s)
- Mattia Garutti
- Department of Medical Oncology - CRO Aviano, National Cancer Institute, IRCCS, Aviano, Italy
| | - Gerardo Nevola
- Department of Anaesthesia and Intensive Care - CRO Aviano, National Cancer Institute, IRCCS, Aviano, Italy
| | - Roberta Mazzeo
- Department of Medical Oncology - CRO Aviano, National Cancer Institute, IRCCS, Aviano, Italy
- Department of Medicine (DAME), University of Udine, Udine, Italy
| | - Linda Cucciniello
- Department of Medical Oncology - CRO Aviano, National Cancer Institute, IRCCS, Aviano, Italy
- Department of Medicine (DAME), University of Udine, Udine, Italy
| | - Fabiana Totaro
- Department of Medical Oncology - CRO Aviano, National Cancer Institute, IRCCS, Aviano, Italy
- Department of Medicine (DAME), University of Udine, Udine, Italy
| | - Carlos Alejandro Bertuzzi
- Department of Anaesthesia and Intensive Care - CRO Aviano, National Cancer Institute, IRCCS, Aviano, Italy
| | - Riccardo Caccialanza
- Clinical Nutrition and Dietetics Unit, Fondazione IRCCS Policlinico San Matteo, Pavia, Italy
- Department of Internal Medicine and Medical Therapy, University of Pavia, Pavia, Italy
| | - Paolo Pedrazzoli
- Department of Internal Medicine and Medical Therapy, University of Pavia, Pavia, Italy
- Medical Oncology Unit, Fondazione IRCCS Policlinico San Matteo, Pavia, Italy
| | - Fabio Puglisi
- Department of Medical Oncology - CRO Aviano, National Cancer Institute, IRCCS, Aviano, Italy
- Department of Medicine (DAME), University of Udine, Udine, Italy
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7
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Trade-offs in the genetic control of functional and nutritional quality traits in UK winter wheat. Heredity (Edinb) 2022; 128:420-433. [PMID: 35393550 PMCID: PMC9178040 DOI: 10.1038/s41437-022-00503-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 01/18/2022] [Accepted: 01/18/2022] [Indexed: 12/15/2022] Open
Abstract
A complex network of trade-offs exists between wheat quality and nutritional traits. We investigated the correlated relationships among several milling and baking traits as well as mineral density in refined white and whole grain flour. Our aim was to determine their pleiotropic genetic control in a multi-parent population over two trial years with direct application to practical breeding. Co-location of major quantitative trait loci (QTL) and principal component based multi-trait QTL mapping increased the power to detect QTL and revealed pleiotropic effects explaining many complementary and antagonistic trait relationships. High molecular weight glutenin subunit genes explained much of the heritable variation in important dough rheology traits, although additional QTL were detected. Several QTL, including one linked to the TaGW2 gene, controlled grain size and increased flour extraction rate. The semi-dwarf Rht-D1b allele had a positive effect on Hagberg falling number, but reduced grain size, specific weight, grain protein content and flour water absorption. Mineral nutrient concentrations were lower in Rht-D1b lines for many elements, in wholemeal and white flour, but potassium concentration was higher in Rht-D1b lines. The presence of awns increased calcium content without decreasing extraction rate, despite the negative correlation between these traits. QTL were also found that affect the relative concentrations of key mineral nutrients compared to phosphorus which may help increase bioavailability without associated anti-nutritional effects of phytic acid. Taken together these results demonstrate the potential for marker-based selection to optimise trait trade-offs and enhance wheat nutritional value by considering pleiotropic genetic effects across multiple traits.
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8
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Sanders LM, Allen JC, Blankenship J, Decker EA, Christ-Erwin M, Hentges EJ, Jones JM, Mohamedshah FY, Ohlhorst SD, Ruff J, Wegner J. Implementing the 2020-2025 Dietary Guidelines for Americans: Recommendations for a path forward. J Food Sci 2021; 86:5087-5099. [PMID: 34877654 DOI: 10.1111/1750-3841.15969] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 09/28/2021] [Accepted: 10/15/2021] [Indexed: 11/30/2022]
Abstract
The Dietary Guidelines for Americans (DGA) provide science-based recommendations for healthy dietary patterns to promote health and reduce risk of chronic diseases. Yet, since their inception in 1980 and updates every 5 years, Americans fall short of meeting dietary recommendations and diet-related chronic diseases continue to be a public health concern. In May of 2021, the Institute of Food Technologists and the Department of Food Science at the University of Massachusetts, Amherst, convened a diverse group of thought leaders in health, nutrition, and food science to identify opportunities and approaches to improve consumer adoption of the DGA recommendations. The invited leaders collaborated in roundtable discussions to develop recommendations and strategies to promote adoption of the DGA recommendations after hearing sessions on the latest consumer trends, advances in food science and technology, and effective communications approaches. Participants agreed that changes in consumer behaviors and heightened interest in health due to the novel coronavirus pandemic have created an opportune time to engage consumers about healthy eating. Communications must be simple, tailored to the consumer, and delivered by influencer(s)/spokesperson(s) who are credible sources and share personal values. Innovations in food science and technology have enabled improvements in the safety, health, acceptability, affordability, and availability of foods but opportunities to provide more options to enhance consumption of desired food groups, such as fruits, vegetables, and whole grains, remain. Moving Americans toward healthier dietary patterns aligned with DGA recommendations will require collaborations within the food sector and beyond to achieve broad scale amplification and investment.
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Affiliation(s)
- Lisa M Sanders
- Cornerstone Nutrition, LLC, Battle Creek, Chicago, Michigan, USA
| | - Jonathan C Allen
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, Annapolis, North Carolina, USA
| | | | - Eric A Decker
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | | | - Eric J Hentges
- Formerly with International Life Sciences Institute, North America, Virginia, USA
| | - Julie M Jones
- Department of Nutrition & Exercise Science, St. Catherine University, St. Paul, Minnesota, USA
| | | | | | - John Ruff
- Institute of Food Technologists, Chicago, Illinois, USA
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9
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Sanders LM, Allen JC, Blankenship J, Decker EA, Christ-Erwin M, Hentges EJ, Jones JM, Mohamedshah FY, Ohlhorst SD, Ruff J, Wegner J. Implementing the 2020-2025 Dietary Guidelines for Americans: Recommendations for a Path Forward. Curr Dev Nutr 2021; 5:nzab136. [PMID: 34901694 PMCID: PMC8662785 DOI: 10.1093/cdn/nzab136] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 09/29/2021] [Accepted: 11/02/2021] [Indexed: 11/29/2022] Open
Abstract
The Dietary Guidelines for Americans (DGA) provide science-based recommendations for healthy dietary patterns to promote health and reduce risk of chronic diseases. Yet, since their inception in 1980 and updates every 5 y, Americans fall short of meeting dietary recommendations and diet-related chronic diseases continue to be a public health concern. In May of 2021, the Institute of Food Technologists and the Department of Food Science at the University of Massachusetts, Amherst, convened a diverse group of thought leaders in health, nutrition, and food science to identify opportunities and approaches to improve consumer adoption of the DGA recommendations. The invited leaders collaborated in roundtable discussions to develop recommendations and strategies to promote adoption of the DGA recommendations after hearing sessions on the latest consumer trends, advances in food science and technology, and effective communications approaches. Participants agreed that changes in consumer behaviors and heightened interest in health due to the novel coronavirus pandemic have created an opportune time to engage consumers about healthy eating. Communications must be simple, tailored to the consumer, and delivered by influencer(s)/spokesperson(s) who are credible sources and share personal values. Innovations in food science and technology have enabled improvements in the safety, health, acceptability, affordability, and availability of foods, but opportunities to provide more options to enhance consumption of desired food groups, such as fruits, vegetables, and whole grains, remain. Moving Americans toward healthier dietary patterns aligned with DGA recommendations will require collaborations within the food sector and beyond to achieve broad-scale amplification and investment.
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Affiliation(s)
| | - Jonathan C Allen
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, USA
| | | | - Eric A Decker
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
| | | | - Eric J Hentges
- Retired, formerly with International Life Sciences Institute, North America, VA, USA
| | - Julie M Jones
- Department of Nutrition and Exercise Science, St. Catherine University, St. Paul, MN, USA
| | | | | | - John Ruff
- Institute of Food Technologists, Chicago, IL, USA
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10
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Schmidt M. Cereal beta-glucans: an underutilized health endorsing food ingredient. Crit Rev Food Sci Nutr 2020; 62:3281-3300. [DOI: 10.1080/10408398.2020.1864619] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Marcus Schmidt
- Department of Safety and Quality of Cereals, Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Detmold, Germany
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11
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Soda Bread Making Process Decreases Protein Efficacy Ratio and Causes Debilitation of Hematological Parameters in Male Rats. HEALTH SCOPE 2020. [DOI: 10.5812/jhealthscope.107390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Objectives: Bread has long been one of the most popular foods and is the major source to supply energy, protein, minerals, and vitamins. The type of bread making process may affect its nutritional value. This study aimed to investigate bread baking methods and their effects on protein efficacy ratio (PER) and the status of some iron-related blood parameters in rats. Methods: Four diets were used in this study, including a control diet (animals chow), fermented bread, non-fermented bread, and soda bread. At first, some chemical parameters of flour and bread were measured, and then PER and some hematological parameters were determined in rats. Descriptive statistics include mean ± standard deviation (SD), and analytical statistics include one-way ANOVA and Tukey post hoc test. P < 0.05 was considered statistically significant. Results: The wheat flour’s Fe was 18.68 mg/kg. The PER value was negative in the group that received soda bread, and the weight gain was the lowest in the soda bread group. Ferritin, RBC, Hematocrit, BUN, MCV, and MCHC mean values were significantly lower in the rats that received soda bread than other groups. There were no differences among groups in MCH. Conclusions: Although bread can be used as a major source to supply energy protein and other nutritional values, the soda bread making process may decrease protein efficacy ratio and cause debilitation of hematological parameters. These effects of soda can disrupt the body's physiological processes and lead to disease in the long run.
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Zhang S, Ji J, Zhang S, Guan C, Wang G. Effects of three cooking methods on content changes and absorption efficiencies of carotenoids in maize. Food Funct 2020; 11:944-954. [PMID: 31956878 DOI: 10.1039/c9fo02622c] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Maize is a staple source of certain carotenoids for the human diet, but food processing is an important factor affecting the carotenoid content and absorption. In this study, we investigated the content changes of carotenoids in maize under three cooking methods (boiling kernels, preparing porridge and preparing tortilla). Also, using the in vitro digestion model, we assessed the effects of the cooking methods on carotenoid absorption efficiencies (digestion stability, micellization efficiency and bioaccessibility). The results indicated that the carotenoid content obviously increased in the boiled kernels, but its carotenoid bioaccessibility was the lowest compared to that of porridge and tortilla. Tortilla presented the highest digestion stability of β-carotene (309 ± 63%) and bioaccessibility of xanthophylls (22.4 ± 0.5% for lutein and 18.5 ± 1.0% for zeaxanthin) among the three cooked products during in vitro digestion. The contents of carotenoids in the porridge were all the lowest among the three cooked products; however, the low concentration level of xanthophylls reduced the competitive effect on β-carotene micellization, which increased the bioaccessibility of β-carotene to 52.1 ± 5.0%. Additionally, the content of xanthophylls (lutein + zeaxanthin) in digesta significantly and positively correlated with the β-carotene content in digesta, whereas it negatively correlated with the micellization of β-carotene. This correlation between the xanthophylls and β-carotene was not affected by the cooking methods. These results together suggest that tortilla and porridge are better dietary choices for the intake of xanthophylls and β-carotene, respectively, among maize-based foods. Furthermore, the absorption of β-carotene was influenced by the content of xanthophylls whatever the cooking method.
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Affiliation(s)
- Songhao Zhang
- School of Environmental Science and Engineering, Tianjin University, Tianjin 300072, PR China.
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13
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Sidari R, Martorana A, Zappia C, Mincione A, Giuffrè AM. Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread. Foods 2020; 9:E1258. [PMID: 32911696 PMCID: PMC7555968 DOI: 10.3390/foods9091258] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 08/26/2020] [Accepted: 09/03/2020] [Indexed: 12/28/2022] Open
Abstract
Food consumers make decisions primarily on the basis of a product's nutritional, functional, and sensorial aspects. In this context, this study evaluated the persistence in sourdough of a multistrain starter culture from laboratory to bakery plant production and the effect of the starter on antioxidant and rheological properties of sourdoughs and derived bread. Lactobacillus sanfranciscensis B450, Leuconostoc citreum B435, and Candida milleri L999 were used as a multispecies starter culture to produce a sourdough subsequently used to modify two traditional sourdoughs to make novel bread with improved health and rheological properties. Both these novel bakery sourdoughs showed the persistence of L. sanfranciscensis B450 and C. milleri L999, and showed a significantly different lactic acid bacteria (LAB) concentration from the traditional sourdoughs. The novel sourdough PF7 M had a higher phenolic content (170% increase) and DPPH (8% increase) than the traditional bakery sourdough PF7 F. The novel sourdough PF9 M exhibited an improvement in textural parameters. Further research would be useful on the bioavailability of bio-active compounds to obtain bread with improved characteristics.
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Affiliation(s)
- Rossana Sidari
- Department of AGRARIA, Mediterranea University of Reggio Calabria, loc. Feo di Vito, 89122 Reggio Calabria, Italy; (A.M.); (C.Z.); (A.M.); (A.M.G.)
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14
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Van Boxstael F, Aerts H, Linssen S, Latré J, Christiaens A, Haesaert G, Dierickx I, Brusselle J, De Keyzer W. A comparison of the nutritional value of Einkorn, Emmer, Khorasan and modern wheat: whole grains, processed in bread, and population-level intake implications. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4108-4118. [PMID: 32246458 DOI: 10.1002/jsfa.10402] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/10/2019] [Revised: 03/06/2020] [Accepted: 04/03/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Interest in alternatives to the traditional wheat Triticum aestivum among farmers, millers, bakers, and consumers is increasing. The Altergrain project aimed to compare the Belgian-soil cultivated Einkorn (1K), Emmer (EMM), Khorasan (KH), and modern wheat (MW) with respect to nutritional values of kernels, breads made from these cereals, and population-level nutrient intake implications. RESULTS Ancient wheats 1K, EMM, and KH contain lower total carbohydrate content than MW. Further, ancient wheats are higher in both protein and crude ash content. Vitamin E levels in breads prepared using 1K and EMM were higher than those in MW, but those prepared from KH had lower vitamin E levels than MW. Breads prepared using ancient wheats have higher total phenol content (TPC) than those from MW. Baking caused a decrease in vitamin E and TPC in bread prepared from ancient wheat, the exception being the one prepared using KH, which had a higher TPC than MW. When replacing bread made from MW with those made from ancient grains, no differences were observed with respect to conformance with the Belgian Recommend Daily Requirements. CONCLUSION Ancient wheats from Belgian soil are as nutritive as MWs even after being processed into bread. At the kernel level, nutritional differences are present, but only small differences are present in terms of nutritional intake when nutrition parameters are calculated for consumed bread. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Frank Van Boxstael
- School of Bioscience and Industrial Technology, University of Applied Sciences and Arts (HOGENT), Ghent, Belgium
| | - Hanna Aerts
- School of Bioscience and Industrial Technology, University of Applied Sciences and Arts (HOGENT), Ghent, Belgium
- School of Healthcare, University of Applied Sciences and Arts (HOGENT), Ghent, Belgium
| | - Sarah Linssen
- School of Bioscience and Industrial Technology, University of Applied Sciences and Arts (HOGENT), Ghent, Belgium
| | - Joos Latré
- School of Bioscience and Industrial Technology, University of Applied Sciences and Arts (HOGENT), Ghent, Belgium
| | - Anneline Christiaens
- School of Bioscience and Industrial Technology, University of Applied Sciences and Arts (HOGENT), Ghent, Belgium
| | - Geert Haesaert
- Department of Plants and Crops, Faculty of Bioscience Engineering, Ghent University (UGent), Ghent, Belgium
| | - Isabelle Dierickx
- School of Business and Management, University of Applied Sciences and Arts (HOGENT), Ghent, Belgium
| | - Joeri Brusselle
- School of Business and Management, University of Applied Sciences and Arts (HOGENT), Ghent, Belgium
| | - Willem De Keyzer
- School of Bioscience and Industrial Technology, University of Applied Sciences and Arts (HOGENT), Ghent, Belgium
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15
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Diowksz A, Malik A, Jaśniewska A, Leszczyńska J. The Inhibition of Amylase and ACE Enzyme and the Reduction of Immunoreactivity of Sourdough Bread. Foods 2020; 9:foods9050656. [PMID: 32438749 PMCID: PMC7278618 DOI: 10.3390/foods9050656] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 05/14/2020] [Accepted: 05/15/2020] [Indexed: 01/05/2023] Open
Abstract
This study examines the potential health benefits of different types of wheat sourdough bread against diseases of civilization. Celiac disease, diabetes and hypertension affect large numbers of the world's population, increasing demand for novel treatments and ways of improving patient welfare. Different types of artisan breads were subjected to in vitro simulated digestion prior to analysis. The G12 test and ELISA with human sera were used for immunoreactivity analysis. The activity of α-amylase inhibitors and angiotensin-converting enzymes (ACE) was also assessed. The addition of sourdough to the analyzed wheat bread raised the content of α-amylase inhibitors and angiotensin-converting enzyme inhibitors while reducing their immunoreactivity. However, despite decreases in the antigenicity of the wheat flour proteins, the sera showed various reactions, depending on the individual patient's susceptibility to gluten.
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Affiliation(s)
- Anna Diowksz
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland; (A.D.); (A.J.)
| | - Alicja Malik
- Institute of Natural Products and Cosmetics, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland;
| | - Agnieszka Jaśniewska
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland; (A.D.); (A.J.)
| | - Joanna Leszczyńska
- Institute of Natural Products and Cosmetics, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland;
- Correspondence:
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16
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Snyder LD, Gómez MI, Power AG. Crop Varietal Mixtures as a Strategy to Support Insect Pest Control, Yield, Economic, and Nutritional Services. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.00060] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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17
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Reynolds AN, Mann J, Elbalshy M, Mete E, Robinson C, Oey I, Silcock P, Downes N, Perry T, Te Morenga L. Wholegrain Particle Size Influences Postprandial Glycemia in Type 2 Diabetes: A Randomized Crossover Study Comparing Four Wholegrain Breads. Diabetes Care 2020; 43:476-479. [PMID: 31744812 DOI: 10.2337/dc19-1466] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Accepted: 10/27/2019] [Indexed: 02/03/2023]
Abstract
OBJECTIVE Wholegrain foods vary in the extent of processing. We investigated whether wholegrain particle size in bread influences postprandial glycemia in type 2 diabetes. RESEARCH DESIGN AND METHODS Postprandial glycemia (incremental area under the blood glucose curve [iAUC]) was measured after consumption of three breads made with roller-milled wholegrain flour and added grains and a fourth made with stone-ground flour. All flours and grains were 100% wholegrain wheat. Breads were nutrient matched. RESULTS Fifteen adults (64 ± 10 years, HbA1c 58 ± 13 mmol/mol) completed the study. iAUC for the three breads made with roller-milled flour ranged from 376 to 641 mmol-1min-1, inverse linear trend for grain particle size P = 0.039. The iAUC for stone-ground wholegrain bread (503) was smaller than predicted from mean particle size. CONCLUSIONS Wholegrain structural integrity in bread is a determinant of glycemic response. These findings have implications for dietary advice and the definition of the term "'wholegrain."
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Affiliation(s)
- Andrew N Reynolds
- Department of Medicine, University of Otago, Dunedin, New Zealand .,Department of Human Nutrition, University of Otago, Dunedin, New Zealand.,Riddet Institute, Palmerston North, New Zealand
| | - Jim Mann
- Department of Medicine, University of Otago, Dunedin, New Zealand.,Department of Human Nutrition, University of Otago, Dunedin, New Zealand.,Riddet Institute, Palmerston North, New Zealand
| | - Mona Elbalshy
- Department of Human Nutrition, University of Otago, Dunedin, New Zealand
| | - Evelyn Mete
- Department of Human Nutrition, University of Otago, Dunedin, New Zealand.,Riddet Institute, Palmerston North, New Zealand.,Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Caleb Robinson
- Department of Human Nutrition, University of Otago, Dunedin, New Zealand.,Riddet Institute, Palmerston North, New Zealand.,Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Indrawati Oey
- Riddet Institute, Palmerston North, New Zealand.,Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Pat Silcock
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Nerida Downes
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Tracy Perry
- Department of Human Nutrition, University of Otago, Dunedin, New Zealand.,Sciences Māori, University of Otago, Dunedin, New Zealand
| | - Lisa Te Morenga
- Riddet Institute, Palmerston North, New Zealand.,School of Health, Victoria University of Wellington, Wellington, New Zealand
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18
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Stable isotope and dental caries data reveal abrupt changes in subsistence economy in ancient China in response to global climate change. PLoS One 2019; 14:e0218943. [PMID: 31329608 PMCID: PMC6645670 DOI: 10.1371/journal.pone.0218943] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Accepted: 06/12/2019] [Indexed: 11/19/2022] Open
Abstract
Prior to the introduction of wheat and barley from Central Asia during the Neolithic period, northern Chinese agricultural groups subsisted heavily on millet. Despite being the focus of many decades of intensive interest and research, the exact route(s), date(s), and mechanisms of the spread and adoption of wheat and barley into the existing well-established millet-based diet in northern China are still debated. As the majority of the important introduced crops are C3 plants, while the indigenous millet is C4, archaeologists can effectively identify the consumption of any introduced crops using stable carbon isotope analysis. Here we examine published stable isotope and dental caries data of human skeletal remains from 77 archaeological sites across northern and northwestern China. These sites date between 9000 to 1750 BP, encompassing the period from the beginning of agriculture to wheat’s emergence as a staple crop in northern China. The aim of this study is to evaluate the implications of the spread and adoption of these crops in ancient China. Detailed analysis of human bone collagen δ13C values reveals an almost concurrent shift from a C4-based to a mixed C3/ C4– based subsistence economy across all regions at around 4500–4000 BP. This coincided with a global climatic event, Holocene Event 3 at 4200 BP, suggesting that the sudden change in subsistence economy across northern and northwestern China was likely related to climate change. Moreover, the substantially increased prevalence of dental caries from pre–to post–4000 BP indicates an increase in the consumption of cariogenic cereals during the later period. The results from this study have significant implications for understanding how the adoption of a staple crop can be indicative of large-scale environmental and socio-political changes in a region.
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19
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Ottoboni M, Tretola M, Luciano A, Giuberti G, Gallo A, Pinotti L. Carbohydrate digestion and predicted glycemic index of bakery/confectionary ex-food intended for pig nutrition. ITALIAN JOURNAL OF ANIMAL SCIENCE 2019. [DOI: 10.1080/1828051x.2019.1596758] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Matteo Ottoboni
- Dipartimento di Scienze veterinarie per la salute, la produzione animale e la sicurezza alimentare “Carlo Cantoni” (VESPA), University of Milan, Milano, Italy
| | - Marco Tretola
- Dipartimento di Scienze veterinarie per la salute, la produzione animale e la sicurezza alimentare “Carlo Cantoni” (VESPA), University of Milan, Milano, Italy
| | - Alice Luciano
- Dipartimento di Scienze veterinarie per la salute, la produzione animale e la sicurezza alimentare “Carlo Cantoni” (VESPA), University of Milan, Milano, Italy
| | - Gianluca Giuberti
- Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile (DiSTAS), University of the Sacred Heart, Piacenza, Italy
| | - Antonio Gallo
- Dipartimento di Scienze animali, della nutrizione e degli alimenti (DiANA), University of the Sacred Heart, Piacenza, Italy
| | - Luciano Pinotti
- Dipartimento di Scienze veterinarie per la salute, la produzione animale e la sicurezza alimentare “Carlo Cantoni” (VESPA), University of Milan, Milano, Italy
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20
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Wu W, Qiu J, Wang A, Li Z. Impact of whole cereals and processing on type 2 diabetes mellitus: a review. Crit Rev Food Sci Nutr 2019; 60:1447-1474. [DOI: 10.1080/10408398.2019.1574708] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Weijing Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Haidian, Beijing, China
- Laboratory of nutrition and food safety, Xiamen Medical College, Xiamen, Fujian, China
| | - Ju Qiu
- Ministry of Agriculture, Institute of Food and Nutrition Development, Haidian, Beijing, China
| | - Aili Wang
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blacksburg, Virginia, USA
| | - Zaigui Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Haidian, Beijing, China
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21
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Călinoiu LF, Vodnar DC. Whole Grains and Phenolic Acids: A Review on Bioactivity, Functionality, Health Benefits and Bioavailability. Nutrients 2018; 10:E1615. [PMID: 30388881 PMCID: PMC6265897 DOI: 10.3390/nu10111615] [Citation(s) in RCA: 210] [Impact Index Per Article: 35.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2018] [Revised: 10/16/2018] [Accepted: 10/24/2018] [Indexed: 12/14/2022] Open
Abstract
Cereal grains represent one of the major sources of human food and nowadays, their production has increased to fulfill the needs of the world's population. Among whole grains, wheat is the most popular and contributes significantly to the human diet. Whole grains possess great nutritional and bioactive properties due to their fractions, bran and germ, that comprise unique health-promoting bioactive components. The evidence of health benefits in human intervention studies, as well as a World Health Organization report for 2012⁻2016, supports the dietary consumption of whole grains and whole-grain foods. The inverse correlation between whole grain consumption and the reduced risk of chronic diseases and metabolic syndromes was underlined by several epidemiological studies. This article focuses on the bioactive components of whole grains and their fractions, namely phenolic acids, starting from their chemical structure, bioactivity and bioavailability. According to the conclusive evaluation of the human intervention studies conducted using cereal bran and whole grains intake, the assumption that the bioactive compounds determine health outcomes is illustrated. In the last part of the work, the functional potential and the health claims related to whole grains and bran intake are discussed, as well as new technologies and strategies to enhance their health potential by an increased bioavailability.
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Affiliation(s)
- Lavinia Florina Călinoiu
- Faculty of Food Science and Technology, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania.
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania.
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22
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Ssepuuya G, Katongole J, Tumuhimbise GA. Contribution of instant amaranth ( Amaranthus hypochondriacus L.)-based vegetable soup to nourishment of boarding school adolescents. Food Sci Nutr 2018; 6:1402-1409. [PMID: 30258582 PMCID: PMC6145273 DOI: 10.1002/fsn3.664] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2017] [Revised: 04/01/2018] [Accepted: 04/08/2018] [Indexed: 01/08/2023] Open
Abstract
Uganda has one of the youngest populations in the world with about 78% of its population below 30 years of age, most of which are adolescents. The boarding school diet fed to adolescents is rich in carbohydrates and proteins but lacks adequate amounts of micronutrients to meet the adolescent RDA requirements. This study aimed at contributing to the improvement of the nutritional status of boarding school adolescents in Uganda by developing an acceptable convenient instant vegetable soup rich in protein (12.30 ± 0.25–13.26 ± 0.25%), total carotenoids (154.19 ± 12.62–292.68 ± 3.56 RAE/μg), and iron (2.33 ± 0.06–4.37 ± 0.03 mg). The three soup formulations showed desirable reconstitution and instant characteristics owing to the observed functional properties. The soup had a high dispensability (69%–71%), water absorption capacity of 1.53–1.98 g/g, bulk density of 0.79–0.80 g/ml, and swelling capacity of 5.05–5.38 g/g. The overall sensory acceptability was within a range of 6.2–6.7 and not significantly different from the control commercial soup. The soups contributed over 25% of the adolescent RDA requirements for carbohydrate, protein, dietary fiber, vitamin A, and iron but not for zinc (5.7%) and calcium (9.7%). These results indicate the potential of the soup to improve the nutritional status of adolescents. However, there is a need for additional research to increase the formulated soups’ acceptability, its contribution to zinc and calcium RDA adolescent requirements, as well as to determine its bioavailability and shelf stability.
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Affiliation(s)
- Geoffrey Ssepuuya
- Department of Food Technology and Nutrition School of Food Technology, Nutrition and Bioengineering College of Agricultural and Environmental Sciences Makerere University Kampala Uganda
| | - James Katongole
- Department of Food Technology and Nutrition School of Food Technology, Nutrition and Bioengineering College of Agricultural and Environmental Sciences Makerere University Kampala Uganda
| | - Gaston Ampek Tumuhimbise
- Department of Food Technology and Nutrition School of Food Technology, Nutrition and Bioengineering College of Agricultural and Environmental Sciences Makerere University Kampala Uganda
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23
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Butts-Wilmsmeyer CJ, Mumm RH, Rausch KD, Kandhola G, Yana NA, Happ MM, Ostezan A, Wasmund M, Bohn MO. Changes in Phenolic Acid Content in Maize during Food Product Processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:3378-3385. [PMID: 29547690 DOI: 10.1021/acs.jafc.7b05242] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The notion that many nutrients and beneficial phytochemicals in maize are lost due to food product processing is common, but this has not been studied in detail for the phenolic acids. Information regarding changes in phenolic acid content throughout processing is highly valuable because some phenolic acids are chemopreventive agents of aging-related diseases. It is unknown when and why these changes in phenolic acid content might occur during processing, whether some maize genotypes might be more resistant to processing induced changes in phenolic acid content than other genotypes, or if processing affects the bioavailability of phenolic acids in maize-based food products. For this study, a laboratory-scale processing protocol was developed and used to process whole maize kernels into toasted cornflakes. High-throughput microscale wet-lab analyses were applied to determine the concentrations of soluble and insoluble-bound phenolic acids in samples of grain, three intermediate processing stages, and toasted cornflakes obtained from 12 ex-PVP maize inbreds and seven hybrids. In the grain, insoluble-bound ferulic acid was the most common phenolic acid, followed by insoluble-bound p-coumaric acid and soluble cinnamic acid, a precursor to the phenolic acids. Notably, the ferulic acid content was approximately 1950 μg/g, more than ten-times the concentration of many fruits and vegetables. Processing reduced the content of the phenolic acids regardless of the genotype. Most changes occurred during dry milling due to the removal of the bran. The concentration of bioavailable soluble ferulic and p-coumaric acid increased negligibly due to thermal stresses. Therefore, the current dry milling based processing techniques used to manufacture many maize-based foods, including breakfast cereals, are not conducive for increasing the content of bioavailable phenolics in processed maize food products. This suggests that while maize is an excellent source of phenolics, alternative or complementary processing methods must be developed before this nutritional resource can be utilized.
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Affiliation(s)
| | | | | | - Gurshagan Kandhola
- Department of Biological and Agricultural Engineering , University of Arkansas , 4183 Bell Engineering Center , Fayetteville , Arkansas 72701 , United States
| | | | - Mary M Happ
- Department of Agronomy and Horticulture , University of Nebraska-Lincoln , 202 Keim Hall , Lincoln , Nebraska 68583 , United States
| | - Alexandra Ostezan
- Institute of Plant Breeding, Genetics and Genomics , University of Georgia , 111 Riverbend Road , Athens , Georgia 30602 , United States
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24
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Affiliation(s)
- Xin Qi
- Glycologic LimitedGlasgow G4 0BAUK
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25
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Transfer of major and trace elements along the “farm-to-fork” chain of different whole grain products. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.12.026] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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26
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Johar D, Maher A, Aboelmagd O, Hammad A, Morsi M, Warda HF, Awad HI, Mohamed TA, Zaky S. Whole-food phytochemicals antioxidative potential in alloxan-diabetic rats. Toxicol Rep 2018; 5:240-250. [PMID: 29854595 PMCID: PMC5977378 DOI: 10.1016/j.toxrep.2018.01.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2017] [Revised: 01/11/2018] [Accepted: 01/11/2018] [Indexed: 12/25/2022] Open
Abstract
Soybean and whole-wheat have beneficial effects on the oxidative status of AD rats more than broadbean. Feeding dried wheat is effective in improving MDA, GSH and α-T levels. Germination is favorable than drying and moistened heat. Germination enhances the effect of soybeans on TAGs and in the case of soy and wheat enhanced the effect on total cholesterol. Diabetic patients, beside controlling their hyperglycaemia with medication, are recommended to include whole foods containing naturally occurring phytochemicals to ameliorate their oxidative status. Possible protective factors in the diet such as flavonoids, lutein, lycopene, lignans, and saponins, may provide new strategies to enhance diet and health of diabetic patients.
Background The importance of whole-food antioxidants in terms of promoting antioxidant recycling in the body in complex human diseases is not fully understood. We aim to discuss the benefits of whole-food antioxidants in ameliorating the diabetic complications in vivo and to address the effect of germination versus heat processing or drying on the potential therapeutic effect of whole grains and legumes. We studied the antioxidant status of alloxan-diabetic (AD) male Spargue Dawley rats, injected intraperitoneally with alloxan dose of 150 mg/kg body weight, and fed on experimental diets based on the flour of soybean, broadbean and whole-wheat for five weeks. Results Diabetes-induced oxidative stress in liver was manifested by significant increase in hepatic malondialdehyde (MDA), erythrocytes superoxide dismutase (eSOD) and plasma alpha-tocopherol (α-T) levels, reduction in hepatic glutathione (GSH) levels and catalase (CAT) activity. Consumption of soybean and whole-wheat both had beneficial effects on the oxidative status of AD rats more than broadbean. Feeding dried wheat was effective in improving MDA, GSH and α-T levels. Soybeans and wheat lowered triacylglycerols (TAGs) and tended to lower total cholesterol. Germination enhanced the effect of soybeans on TAGs and in the case of soy and wheat enhanced the effect on total cholesterol. Conclusion Whole foods containing naturally occurring phytochemicals and antioxidant vitamins such as legumes and whole grains are recommended, alongside medication, for controlling hyperglycaemia, blood lipids and oxidative status in diabetes.
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Affiliation(s)
- Dina Johar
- Department of Biochemistry and Nutrition, Faculty of Women for Arts, Sciences and Education, Ain Shams University, Heliopolis, Cairo, Egypt.,Department of Physiology and Pathophysiology, Max Rady College of Medicine, Rady Faculty of Health Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Ahmed Maher
- Department of Zoonotic Diseases, National Research Center, Dokki, Giza, Egypt
| | - Omnia Aboelmagd
- Faculty of Medicine, Cairo University, Kasr AlAiny, Cairo, Egypt
| | - Ali Hammad
- Faculty of Medicine, Cairo University, Kasr AlAiny, Cairo, Egypt
| | - Mahmoud Morsi
- Faculty of Medicine, Menoufia University, Shebin El-Kom, Menoufia, Egypt
| | - Hamdy F Warda
- Faculty of Pharmacy, Al-Mansoura University, Al-Mansoura, Egypt
| | - Hamdy I Awad
- Faculty of Pharmacy, Al-Mansoura University, Al-Mansoura, Egypt
| | - Taha A Mohamed
- Faculty of Medicine, Cairo University, Kasr AlAiny, Cairo, Egypt
| | - Samy Zaky
- Tropical Medicine Department, Faculty of Medicine, Al-Azhar University, Cairo, Egypt
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27
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Giambanelli E, Ferioli F, D’Antuono LF. Retention of alkylresorcinols, antioxidant activity and fatty acids following traditional hulled wheat processing. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.10.010] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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28
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Alves ML, Brites C, Paulo M, Carbas B, Belo M, Mendes-Moreira PMR, Brites C, Bronze MDR, Gunjača J, Šatović Z, Vaz Patto MC. Setting Up Decision-Making Tools toward a Quality-Oriented Participatory Maize Breeding Program. FRONTIERS IN PLANT SCIENCE 2017; 8:2203. [PMID: 29312428 PMCID: PMC5744637 DOI: 10.3389/fpls.2017.02203] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2017] [Accepted: 12/14/2017] [Indexed: 05/30/2023]
Abstract
Previous studies have reported promising differences in the quality of kernels from farmers' maize populations collected in a Portuguese region known to produce maize-based bread. However, several limitations have been identified in the previous characterizations of those populations, such as a limited set of quality traits accessed and a missing accurate agronomic performance evaluation. The objectives of this study were to perform a more detailed quality characterization of Portuguese farmers' maize populations; to estimate their agronomic performance in a broader range of environments; and to integrate quality, agronomic, and molecular data in the setting up of decision-making tools for the establishment of a quality-oriented participatory maize breeding program. Sixteen farmers' maize populations, together with 10 other maize populations chosen for comparison purposes, were multiplied in a common-garden experiment for quality evaluation. Flour obtained from each population was used to study kernel composition (protein, fat, fiber), flour's pasting behavior, and bioactive compound levels (carotenoids, tocopherols, phenolic compounds). These maize populations were evaluated for grain yield and ear weight in nine locations across Portugal; the populations' adaptability and stability were evaluated using additive main effects and multiplication interaction (AMMI) model analysis. The phenotypic characterization of each population was complemented with a molecular characterization, in which 30 individuals per population were genotyped with 20 microsatellites. Almost all farmers' populations were clustered into the same quality-group characterized by high levels of protein and fiber, low levels of carotenoids, volatile aldehydes, α- and δ-tocopherols, and breakdown viscosity. Within this quality-group, variability on particular quality traits (color and some bioactive compounds) could still be found. Regarding the agronomic performance, farmers' maize populations had low, but considerably stable, grain yields across the tested environments. As for their genetic diversity, each farmers' population was genetically heterogeneous; nonetheless, all farmers' populations were distinct from each other's. In conclusion, and taking into consideration different quality improvement objectives, the integration of the data generated within this study allowed the outline and exploration of alternative directions for future breeding activities. As a consequence, more informed choices will optimize the use of the resources available and improve the efficiency of participatory breeding activities.
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Affiliation(s)
- Mara L. Alves
- Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Oeiras, Portugal
| | - Cláudia Brites
- Instituto Politécnico de Coimbra, Escola Superior Agrária, Coimbra, Portugal
| | - Manuel Paulo
- Instituto Politécnico de Coimbra, Escola Superior Agrária, Coimbra, Portugal
| | - Bruna Carbas
- Unidade de Tecnologia e Inovação, Instituto Nacional de Investigação Agrária e Veterinária, Oeiras, Portugal
| | - Maria Belo
- Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Oeiras, Portugal
| | | | - Carla Brites
- Unidade de Tecnologia e Inovação, Instituto Nacional de Investigação Agrária e Veterinária, Oeiras, Portugal
| | - Maria do Rosário Bronze
- Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Oeiras, Portugal
- Faculdade de Farmácia, Universidade de Lisboa, Lisboa, Portugal
- Food and Health Division, Instituto de Biologia Experimental e Tecnológica, Oeiras, Portugal
| | - Jerko Gunjača
- Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Zagreb, Croatia
| | - Zlatko Šatović
- Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Zagreb, Croatia
| | - Maria C. Vaz Patto
- Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Oeiras, Portugal
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Lamothe LM, Lê KA, Samra RA, Roger O, Green H, Macé K. The scientific basis for healthful carbohydrate profile. Crit Rev Food Sci Nutr 2017; 59:1058-1070. [PMID: 29190114 DOI: 10.1080/10408398.2017.1392287] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Dietary guidelines indicate that complex carbohydrates should provide around half of the calories in a balanced diet, while sugars (i.e., simple carbohydrates) should be limited to no more than 5-10% of total energy intake. To achieve this public health goal a collective effort from different entities including governments, food & beverage industries and consumers is required. Some food companies have committed to continually reduce sugars in their products. Different solutions can be used to replace sugars in food products but it is important to ensure that these solutions are more healthful than the sugars they replace. The objectives of this paper are, (1) to identify carbohydrates and carbohydrates sources to promote and those to limit for dietary intake and food product development, based on current knowledge about the impact of carbohydrates on the development of dental caries, obesity and cardio-metabolic disorders (2) to evaluate the impact of food processing on the quality of carbohydrates and (3) to highlight the challenges of developing healthier products due to the limitations and gaps in food regulations, science & technology and consumer education.
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Affiliation(s)
- Lisa M Lamothe
- a Nestlé Research Center , Vers chez les Blanc , CP44 , 1000 Lausanne 26, Switzerland
| | - Kim-Anne Lê
- a Nestlé Research Center , Vers chez les Blanc , CP44 , 1000 Lausanne 26, Switzerland
| | - Rania Abou Samra
- a Nestlé Research Center , Vers chez les Blanc , CP44 , 1000 Lausanne 26, Switzerland
| | - Olivier Roger
- a Nestlé Research Center , Vers chez les Blanc , CP44 , 1000 Lausanne 26, Switzerland
| | - Hilary Green
- a Nestlé Research Center , Vers chez les Blanc , CP44 , 1000 Lausanne 26, Switzerland
| | - Katherine Macé
- a Nestlé Research Center , Vers chez les Blanc , CP44 , 1000 Lausanne 26, Switzerland
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Stuper-Szablewska K, Perkowski J. Phenolic acids in cereal grain: Occurrence, biosynthesis, metabolism and role in living organisms. Crit Rev Food Sci Nutr 2017; 59:664-675. [PMID: 28976227 DOI: 10.1080/10408398.2017.1387096] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Studies on plant metabolism, including those on cereals, increasingly focus on plant phenolic compounds, e.g. phenolic acids and flavonoids. The aim of this study was to present a comprehensive picture of major phenolic acids in grain, starting from their biosynthesis, their occurrence and finally their role in the vegetation of cereals. It is clearly connected with the polygenic plant resistance to pathogens, particularly toxin-forming fungi. Other crucial aspects include the transformations that take place during the technological processing of grain, their metabolic pathway in the human organism as well as the presentation of the health-promoting effect of grain processing products containing phenolic acids. These compounds are used as precursors of bioactive compounds commonly applied both for therapeutic purposes and in the cosmetics, engineering and food industries. An advantage of phenolic acids is the fact that they may be metabolized by microorganisms found in nature and thus they provide an alternative to the increasing load of man-made chemicals in the environment.
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Affiliation(s)
- Kinga Stuper-Szablewska
- a Department of Chemistry , Poznan University of Life Sciences , Wojska Polskiego 75, Poznan , Poland
| | - Juliusz Perkowski
- a Department of Chemistry , Poznan University of Life Sciences , Wojska Polskiego 75, Poznan , Poland
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31
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Imam MU, Ismail M. The Impact of Traditional Food and Lifestyle Behavior on Epigenetic Burden of Chronic Disease. GLOBAL CHALLENGES (HOBOKEN, NJ) 2017; 1:1700043. [PMID: 31565292 PMCID: PMC6607231 DOI: 10.1002/gch2.201700043] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2017] [Revised: 07/12/2017] [Indexed: 05/11/2023]
Abstract
Noncommunicable chronic diseases (NCCDs) are the leading causes of morbidity and mortality globally. The mismatch between present day diets and ancestral genome is suggested to contribute to the NCCDs burden, which is promoted by traditional risk factors like unhealthy diets, physical inactivity, alcohol and tobacco. However, epigenetic evidence now suggests that cumulatively inherited epigenetic modifications may have made humans more prone to the effects of present day lifestyle factors. Perinatal starvation was widespread in the 19th century. This together with more recent events like increasing consumption of western and low fiber diets, smoking, harmful use of alcohol, physical inactivity, and environmental pollutants may have programed the human epigenome for higher NCCDs risk. In this review, on the basis of available epigenetic data it is hypothesized that transgenerational effects of lifestyle factors may be contributing to the current global burden of NCCDs. Thus, there is a need to reconsider prevention strategies so that the subsequent generations will not have to pay for our sins and those of our ancestors.
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Affiliation(s)
- Mustapha U. Imam
- Precision Nutrition Innovation InstituteCollege of Public HealthZhengzhou UniversityZhengzhou450001China
| | - Maznah Ismail
- Laboratory of Molecular BiomedicineInstitute of BioscienceUniversiti Putra MalaysiaSerdangSelangor43400Malaysia
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32
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Chung IM, Oh JY, Kim SH. Comparative study of phenolic compounds, vitamin E, and fatty acids compositional profiles in black seed-coated soybeans (Glycine Max (L.) Merrill) depending on pickling period in brewed vinegar. Chem Cent J 2017; 11:64. [PMID: 29086850 PMCID: PMC5515724 DOI: 10.1186/s13065-017-0298-9] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2016] [Accepted: 07/14/2017] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Pickled soybeans or vinegar beans have long been used as a folk remedy and also a supplemental nutritional source in Korea. In general the pickling process in vinegar improves the digestibility of soybeans as well as increases the availability of various (non-)nutrients in soybeans. However, detailed information about the changes in functional substances such as (poly)phenolic compounds, vitamin E, and fatty acids (FAs) in soybeans during the pickling process is quite limited. Therefore, this study aims to investigate the changes in the selected phenolic compounds, vitamin E, and FAs in soybeans as a function of the pickling time. RESULTS The sum of the total phenolics in both the pickled soybeans and the pickling solutions increased by as much as 47% after pickling. Naringenin, vanillin, and catechin were the major phenolics observed in the pickled soybeans and pickling solutions. The total vitamin E content in the pickled soybeans decreased by 23% after pickling, although no vitamin E molecules were found in the pickling solution. γ-Tocopherol was abundant in the untreated soybeans, but decreased by ~29% after pickling. Both the total and major FA contents varied by less than 1% during the pickling period. In this study, a 10-20 day pickling period may be considered suitable in terms of retention of functional substances in the pickled soybeans, such as selected phenolics, vitamin E, and FAs. CONCLUSIONS Our findings provide basic information and insight into the production of functional compounds in soybeans upon immersing in brewed vinegar, and also may be helpful toward improving the health-functionality of soybean-based foods in the food industry. Graphical abstract How to change bioactive compounds during the pickling process?
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Affiliation(s)
- Ill-Min Chung
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 05029 Republic of Korea
| | - Jin-Young Oh
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 05029 Republic of Korea
| | - Seung-Hyun Kim
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 05029 Republic of Korea
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Choi I, Kang CS, Lee CK, Kim SL. Classification of 31 Korean Wheat ( Triticum aestivum L.) Cultivars Based on the Chemical Compositions. Prev Nutr Food Sci 2017; 21:393-397. [PMID: 28078265 PMCID: PMC5216894 DOI: 10.3746/pnf.2016.21.4.393] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2016] [Accepted: 10/21/2016] [Indexed: 11/22/2022] Open
Abstract
Whole grain wheat flour (WGWF) is the entire grain (bran, endosperm, and germ) milled to make flour. The WGWF of 31 Korean wheat (Triticum aestivum L.) cultivars were analyzed for the chemical compositions, and classified into groups by hierarchical cluster analysis (HCL). The average composition values showed a substantial variation among wheat varieties due to different wheat varieties. Wheat cv. Shinmichal1 (waxy wheat) had the highest ash, lipid, and total dietary fiber contents of 1.76, 3.14, and 15.49 g/100 g, respectively. Using HCL efficiently classified wheat cultivars into 7 clusters. Namhae, Sukang, Gobun, and Joeun contained higher protein values (12.88%) and dietary fiber (13.74 %). Regarding multi-trait crop breeding, the variation in chemical compositions found between the clusters might be attributed to wheat genotypes, which was an important factor in accumulating those chemicals in wheat grains. Thus, once wheat cultivars with agronomic characteristics were identified, those properties might be included in the breeding process to develop a new variety of wheat with the trait.
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Affiliation(s)
- Induck Choi
- National Institute of Crop Science, Rural Development Administration, Gyeonggi 16613, Korea
| | - Chon-Sik Kang
- National Institute of Crop Science, Rural Development Administration, Gyeonggi 16613, Korea
| | - Choon-Kee Lee
- National Institute of Crop Science, Rural Development Administration, Gyeonggi 16613, Korea
| | - Sun-Lim Kim
- National Institute of Crop Science, Rural Development Administration, Gyeonggi 16613, Korea
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Suri DJ, Tanumihardjo SA. Effects of Different Processing Methods on the Micronutrient and Phytochemical Contents of Maize: From A to Z. Compr Rev Food Sci Food Saf 2016; 15:912-926. [DOI: 10.1111/1541-4337.12216] [Citation(s) in RCA: 60] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2016] [Accepted: 05/18/2016] [Indexed: 01/23/2023]
Affiliation(s)
- Devika J. Suri
- Dept. of Nutritional Sciences; Univ. of Wisconsin-Madison; Madison WI 53706 USA
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35
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Dragone R, Ermilov L, Grasso G, Maggioni S, Mantovani A, Frazzoli C. Antioxidant power as biochemical endpoint in bread for screening and early managing quality and toxicant-related safety anomalies in food production. Food Chem Toxicol 2016; 94:31-8. [PMID: 27174639 DOI: 10.1016/j.fct.2016.04.028] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2015] [Revised: 04/27/2016] [Accepted: 04/28/2016] [Indexed: 10/21/2022]
Abstract
Flaxseeds are both a food ingredient and a natural source of antioxidants (e.g. lignans, PUFAs) and pro-oxidant contaminants (e.g. cadmium): the variable mixture of anti- and pro-oxidant substances may impact on the redox homeostasis of flaxseed-enriched foods. The antioxidant power is studied here as biochemical activity of flaxseeds in white wheat bread and as endpoint for possible screening of anomalous variations of bioactive mixtures (antioxidants vs. prooxidants) in food matrices. A bioprobe assay based on the superoxide dismutase (SOD) enzyme (6 channels of the multiprobe bioelectronic platform BEST) was performed on white wheat bread with and without flaxseeds. Nine BEST channels were simultaneously used for validation and monitoring of measuring conditions (temperature, pH, conductivity). Findings were compared with quantitative analysis of antioxidants and pro-oxidant contaminants. Organic and aqueous extracts of both bread types were examined in parallel. The SOD-probe detected the difference in antioxidant power given by 10% flaxseed, thus supporting the use of antioxidant power detected by bioenzymatic screening as sensitive biochemical endpoint. Mixtures of bioactive molecules in foods generate biochemical activities that can be monitored as time-effective indicators of invariability, which is pivotal in the daily control of anomalies in food production and therefore in the protection of consumers' health.
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Affiliation(s)
- Roberto Dragone
- Institute of Nanostructured Materials, Consiglio Nazionale delle Ricerche, P.le Aldo Moro 5, 00185, Rome, Italy
| | - Laura Ermilov
- Institute of Nanostructured Materials, Consiglio Nazionale delle Ricerche, P.le Aldo Moro 5, 00185, Rome, Italy
| | - Gerardo Grasso
- Institute of Nanostructured Materials, Consiglio Nazionale delle Ricerche, P.le Aldo Moro 5, 00185, Rome, Italy
| | - Silvia Maggioni
- Laboratory of Environmental Chemistry and Toxicology, Department of Environmental Health Sciences, IRCCS- Istituto di Ricerche Farmacologiche "Mario Negri", V. La Masa 19, Milan, Italy
| | - Alberto Mantovani
- Food and Veterinary Toxicology Unit, Department of Veterinary Public Health and Food Safety, Istituto Superiore di Sanità, V.le Regina Elena 299, 00161, Rome, Italy
| | - Chiara Frazzoli
- External Relations Office, Istituto Superiore di Sanità, V. Giano della Bella 34, 00162, Rome, Italy.
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Heshe GG, Haki GD, Woldegiorgis AZ, Gemede HF. Effect of conventional milling on the nutritional value and antioxidant capacity of wheat types common in Ethiopia and a recovery attempt with bran supplementation in bread. Food Sci Nutr 2015; 4:534-43. [PMID: 27386103 PMCID: PMC4930497 DOI: 10.1002/fsn3.315] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2015] [Revised: 09/28/2015] [Accepted: 09/30/2015] [Indexed: 12/20/2022] Open
Abstract
The effect of wheat flour refined milling on nutritional and antioxidant quality of hard and soft grown in Ethiopia was evaluated. Bread was prepared with the supplementation of the white wheat flour with different levels (0%, 10%, 20%, and 25%) of wheat bran. Whole (100% extraction) and white wheat (68% extraction) flours were analyzed for proximates, minerals, and antioxidants. Results indicated that at a low extraction rate (68%), the protein, fat, fiber, ash, iron, zinc, phosphorous, and antioxidant contents of the samples significantly (P < 0.05) decreased by milling. The TPC (total phenolic content) of the white wheat flours, which ranged from 3.34 to 3.49 mg GAE (gallic acid equivalent)/g, was significantly (P < 0.005) lower than those of the whole wheat flours, whose TPC ranged from 7.66 to 8.20 GAE/g). At 50 mg/mL, the DPPH (2‐diphenyl‐1‐picrylhydrazyl) scavenging effect of the wheat extracts decreased in the order of soft whole, hard whole, soft white, and hard white wheat flour, which was 90.39, 89.89, 75.80, and 57.57%, respectively. Moreover, the proximate and mineral contents of the bran‐supplemented breads increased significantly (P < 0.05) with the bran level of the bread, and the highest values (protein, 12.0 g/100 g; fat, 2.6 g/100 g; fiber, 2.5 g/100 g; ash, 3.3 g/100 g; iron, 4.8 mg/100 g and zinc, 2.33 mg/100 g) were found in 25% bran supplemented bread. The sensory evaluation of bread showed that all the supplementation levels had a mean score above 4 for all preferences on a 7‐ point hedonic scale. The results indicated that refined milling at 68% extraction significantly reduces the nutritional and antioxidant activity of the wheat flours. Bread of good nutritional and sensory qualities can be produced from 10% and 20% bran supplementations.
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Affiliation(s)
- Genet Gebremedhin Heshe
- Center for Food Science and Nutrition College of Natural Sciences Addis Ababa University P.O. BOX 1176 Addis Ababa Ethiopia
| | - Gulelat Desse Haki
- Department of Food Science and Technology Botswana College of Agriculture Private Bag 0027 Gaborone Botswana
| | - Ashagrie Zewdu Woldegiorgis
- Center for Food Science and Nutrition College of Natural Sciences Addis Ababa University P.O. BOX 1176 Addis Ababa Ethiopia
| | - Habtamu Fekadu Gemede
- Center for Food Science and Nutrition College of Natural Sciences Addis Ababa University P.O. BOX 1176 Addis Ababa Ethiopia; Department of Food Technology and Process Engineering Wollega University P.O. Box: 395 Nekemte Ethiopia
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37
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Effect of extrusion on phytochemical profiles in milled fractions of black rice. Food Chem 2015; 178:186-94. [DOI: 10.1016/j.foodchem.2015.01.087] [Citation(s) in RCA: 68] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2014] [Revised: 11/14/2014] [Accepted: 01/19/2015] [Indexed: 11/22/2022]
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38
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Dynkowska WM, Cyran MR, Ceglińska A. Soluble and cell wall-bound phenolic acids and ferulic acid dehydrodimers in rye flour and five bread model systems: insight into mechanisms of improved availability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1103-1115. [PMID: 25410263 PMCID: PMC4368412 DOI: 10.1002/jsfa.7007] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/04/2014] [Revised: 11/05/2014] [Accepted: 11/14/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND The bread-making process influences bread components, including phenolics that significantly contribute to its antioxidant properties. Five bread model systems made from different rye cultivars were investigated to compare their impact on concentration of ethanol-soluble (free and ester-bound) and insoluble phenolics. RESULTS Breads produced by a straight dough method without acid addition (A) and three-stage sourdough method with 12 h native starter preparation (C) exhibited the highest, genotype-dependent concentrations of free phenolic acids. Dough acidification by direct acid addition (method B) or by gradual production during prolonged starter fermentation (24 and 48 h, for methods D and E) considerably decreased their level. However, breads B were enriched in soluble ester-bound fraction. Both direct methods, despite substantial differences in dough pH, caused a similar increase in the amount of insoluble ester-bound fraction. The contents of phenolic fractions in rye bread were positively related to activity level of feruloyl esterase and negatively to those of arabinoxylan-hydrolysing enzymes in wholemeal flour. CONCLUSION The solubility of rye bread phenolics may be enhanced by application of a suitable bread-making procedure with respect to rye cultivar, as the mechanisms of this process are also governed by a response of an individual genotype with specific biochemical profile.
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Affiliation(s)
- Wioletta M Dynkowska
- Department of Plant Biochemistry and Physiology, Plant Breeding and Acclimatization Institute – National Research InstituteRadzikow, PL-05-870, Blonie, Poland
| | - Malgorzata R Cyran
- Department of Plant Biochemistry and Physiology, Plant Breeding and Acclimatization Institute – National Research InstituteRadzikow, PL-05-870, Blonie, Poland
| | - Alicja Ceglińska
- Faculty of Food Sciences, Warsaw University of Life SciencesNowoursynowska 159C, PL-02-776, Warsaw, Poland
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39
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Choo YY, Lee S, Nguyen PH, Lee W, Woo MH, Min BS, Lee JH. Caffeoylglycolic acid methyl ester, a major constituent of sorghum, exhibits anti-inflammatory activity via the Nrf2/heme oxygenase-1 pathway. RSC Adv 2015. [DOI: 10.1039/c4ra13847c] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
Abstract
Caffeoylglycolic acid methyl ester, a major constituent of sorghum, exhibits anti-inflammatory activityviaactivating the Nrf2/HO-1 pathway.
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Affiliation(s)
- Young-Yeon Choo
- Department of Biochemistry
- College of Natural Sciences
- Kangwon National University
- Chuncheon
- Republic of Korea
| | - Suhyun Lee
- Department of Biochemistry
- College of Natural Sciences
- Kangwon National University
- Chuncheon
- Republic of Korea
| | - Phi-Hung Nguyen
- College of Pharmacy
- Catholic University of Daegu
- Hayang
- Republic of Korea
| | - Wanju Lee
- Department of Biochemistry
- College of Natural Sciences
- Kangwon National University
- Chuncheon
- Republic of Korea
| | - Mi-Hee Woo
- College of Pharmacy
- Catholic University of Daegu
- Hayang
- Republic of Korea
| | - Byung-Sun Min
- College of Pharmacy
- Catholic University of Daegu
- Hayang
- Republic of Korea
| | - Jeong-Hyung Lee
- Department of Biochemistry
- College of Natural Sciences
- Kangwon National University
- Chuncheon
- Republic of Korea
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40
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Ktenioudaki A, Alvarez-Jubete L, Gallagher E. A Review of the Process-Induced Changes in the Phytochemical Content of Cereal Grains: The Breadmaking Process. Crit Rev Food Sci Nutr 2014; 55:611-9. [DOI: 10.1080/10408398.2012.667848] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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41
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Martini D, Taddei F, Nicoletti I, Ciccoritti R, Corradini D, D'Egidio MG. Effects of Genotype and Environment on Phenolic Acids Content and Total Antioxidant Capacity in Durum Wheat. Cereal Chem 2014. [DOI: 10.1094/cchem-09-13-0201-cesi] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Daniela Martini
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di Ricerca per la Valorizzazione Qualitativa dei Cereali (CRA-QCE), Via Cassia 176, 00191 Rome, Italy
- Università Campus Bio-Medico, Via Alvaro del Portillo 21, 00128 Rome, Italy
| | - Federica Taddei
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di Ricerca per la Valorizzazione Qualitativa dei Cereali (CRA-QCE), Via Cassia 176, 00191 Rome, Italy
| | - Isabella Nicoletti
- Istituto di Metodologie Chimiche, Consiglio Nazionale delle Ricerche, Area della Ricerca di Roma 1, Via Salaria km 29.300, 00015 Montelibretti (RM), Italy
| | - Roberto Ciccoritti
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di Ricerca per la Valorizzazione Qualitativa dei Cereali (CRA-QCE), Via Cassia 176, 00191 Rome, Italy
- Università Campus Bio-Medico, Via Alvaro del Portillo 21, 00128 Rome, Italy
| | - Danilo Corradini
- Istituto di Metodologie Chimiche, Consiglio Nazionale delle Ricerche, Area della Ricerca di Roma 1, Via Salaria km 29.300, 00015 Montelibretti (RM), Italy
| | - Maria Grazia D'Egidio
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di Ricerca per la Valorizzazione Qualitativa dei Cereali (CRA-QCE), Via Cassia 176, 00191 Rome, Italy
- Corresponding author. Phone: +39-06-3295705. E-mail:
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Shahzad Z, Rouached H, Rakha A. Combating Mineral Malnutrition through Iron and Zinc Biofortification of Cereals. Compr Rev Food Sci Food Saf 2014; 13:329-346. [PMID: 33412655 DOI: 10.1111/1541-4337.12063] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2013] [Accepted: 01/27/2014] [Indexed: 01/26/2023]
Abstract
Iron and zinc are 2 important nutrients in the human diet. Their deficiencies in humans lead to a variety of health-related problems. Iron and zinc biofortification of cereals is considered a cost-effective solution to overcome the malnutrition of these minerals. Biofortification aims at either increasing accumulation of these minerals in edible parts, endosperm, or to increase their bioavailability. Iron and zinc fertilization management positively influence their accumulation in cereal grains. Regarding genetic strategies, quantitative genetic studies show the existence of ample variation for iron and zinc accumulation as well as inhibitors or promoters of their bioavailability in cereal grains. However, the genes underlying this variation have rarely been identified and never used in breeding programs. Genetically modified cereals developed by modulation of genes involved in iron and zinc homeostasis, or genes influencing bioavailability, have shown promising results. However, iron and zinc concentration were quantified in the whole grains during most of the studies, whereas a significant proportion of them is lost during milling. This makes it difficult to realistically assess the effectiveness of the different strategies. Moreover, modifications in the accumulation of toxic elements, like cadmium and arsenic, that are of concern for food safety are rarely determined. Trials in living organisms with iron- and zinc-biofortified cereals also remain to be undertaken. This review focuses on the common challenges and their possible solutions related to agronomic as well as genetic iron and zinc biofortification of cereals.
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Affiliation(s)
- Zaigham Shahzad
- Biochimie et Physiologie Moléculaire des Plantes, UMR 5004 Montpellier SupAgro/CNRS/INRA/Univ, Montpellier II, 2 Place Viala, F-34060 Montpellier cedex 1, France
| | - Hatem Rouached
- Biochimie et Physiologie Moléculaire des Plantes, UMR 5004 Montpellier SupAgro/CNRS/INRA/Univ, Montpellier II, 2 Place Viala, F-34060 Montpellier cedex 1, France
| | - Allah Rakha
- Natl. Inst. of Food Science and Technology, Univ. of Agriculture, Faisalabad, Pakistan
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43
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Kaur S, Das M. Study on the Effect of Concentration and Temperature on Rheological Properties of Whole Barley Flour Suspension by Using Mitschka Method. J Texture Stud 2014. [DOI: 10.1111/jtxs.12061] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sumeet Kaur
- Department of Agricultural and Food Engineering; Indian Institute of Technology; Kharagpur 721310 India
| | - Madhusweta Das
- Department of Agricultural and Food Engineering; Indian Institute of Technology; Kharagpur 721310 India
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44
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Ma X, Gu J, Zhang Z, Jing L, Xu M, Dai X, Jiang Y, Li Y, Bao L, Cai X, Ding Y, Wang J, Li Y, Li Y. Effects of Avena nuda L. on metabolic control and cardiovascular disease risk among Chinese patients with diabetes and meeting metabolic syndrome criteria: secondary analysis of a randomized clinical trial. Eur J Clin Nutr 2013; 67:1291-7. [DOI: 10.1038/ejcn.2013.201] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2013] [Revised: 09/03/2013] [Accepted: 09/11/2013] [Indexed: 11/09/2022]
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Gobbetti M, Rizzello CG, Di Cagno R, De Angelis M. How the sourdough may affect the functional features of leavened baked goods. Food Microbiol 2013; 37:30-40. [PMID: 24230470 DOI: 10.1016/j.fm.2013.04.012] [Citation(s) in RCA: 227] [Impact Index Per Article: 20.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2012] [Revised: 03/13/2013] [Accepted: 04/09/2013] [Indexed: 02/06/2023]
Abstract
Sourdough fermentation is one of the oldest food biotechnologies, which has been studied and recently rediscovered for its effect on the sensory, structural, nutritional and shelf life properties of leavened baked goods. Acidification, proteolysis and activation of a number of enzymes as well as the synthesis of microbial metabolites cause several changes during sourdough fermentation, which affect the dough and baked good matrix, and influence the nutritional/functional quality. Currently, the literature is particularly rich of results, which show how the sourdough fermentation may affect the functional features of leavened baked goods. In the form of pre-treating raw materials, fermentation through sourdough may stabilize or to increase the functional value of bran fractions and wheat germ. Sourdough fermentation may decrease the glycaemic response of baked goods, improve the properties and bioavailability of dietary fibre complex and phytochemicals, and may increase the uptake of minerals. Microbial metabolism during sourdough fermentation may also produce new nutritionally active compounds, such as peptides and amino acid derivatives (e.g., γ-amino butyric acid) with various functionalities, and potentially prebiotic exo-polysaccharides. The wheat flour digested via fungal proteases and selected sourdough lactobacilli has been demonstrated to be probably safe for celiac patients.
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Affiliation(s)
- Marco Gobbetti
- Department of Soil, Plant and Food science, University of Bari, Italy.
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Morris KL, Zemel MB. Effect of Dietary Carbohydrate Source on the Development of Obesity inAgoutiTransgenic Mice**. ACTA ACUST UNITED AC 2012; 13:21-35. [PMID: 15761160 DOI: 10.1038/oby.2005.5] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
OBJECTIVES Our objective was to evaluate the effects of a qualitative change in dietary carbohydrate source on body weight and adiposity in a rodent model of diet-induced obesity. RESEARCH METHODS AND PROCEDURES We evaluated the effects of high-fat diets (basal) varying in carbohydrate source in aP2-agouti transgenic mice. In the ad libitum study, animals were given free access to the basal diet or one of four test diets for 6 weeks. In two of the diets, dietary carbohydrate was derived from a single source: mung bean noodles (MUNG) or rolled oats (ROLL). The remaining diets were designed to mimic commercially available instant oatmeal with added sugar (IO-S) or flavored instant oatmeal (IO-F). In the energy-restricted study, animals were given ad libitum access to the basal diet for 6 weeks. Subsequently, animals were assigned to one of six treatment groups for 6 weeks. One group was continued on the basal diet ad libitum. The remaining groups were maintained with energy restriction (70% ad libitum) on either the basal, MUNG, ROLL, IO-S, or IO-F diet. RESULTS Subcutaneous fat pad mass was significantly higher (p<0.05) in the energy-restricted basal and IO-S groups compared with the energy-restricted ROLL diet. Similarly, visceral fat pad mass was significantly lower with ROLL and MUNG diets (p<0.05 for both) compared with basal and IO-S diets, and the insulin:glucose ratio was reduced (by 23% to 34%, p<0.05) in these two diets compared with all others. In ad libitum-fed animals, liver fatty acid synthase expression was 43% to 62% lower (p<0.05) with ROLL and MUNG diets compared with all others. DISCUSSION These data suggest that a qualitative change in dietary carbohydrate source modulates body weight and adiposity.
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Affiliation(s)
- Kristin L Morris
- Department of Nutrition, University of Tennessee, Room 229 Jessie Harris Building, 1215 West Cumberland Avenue, Knoxville, TN 37996, USA
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Ktenioudaki A, Gallagher E. Recent advances in the development of high-fibre baked products. Trends Food Sci Technol 2012. [DOI: 10.1016/j.tifs.2012.06.004] [Citation(s) in RCA: 95] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Gandhi A, Dey G. Fermentation responses andin vitroradical scavenging activities ofFagopyrum esculentum. Int J Food Sci Nutr 2012; 64:53-7. [DOI: 10.3109/09637486.2012.710891] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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