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Jiang ZQ, Wang J, Stoddard F, Salovaara H, Sontag-Strohm T. Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour. Foods 2020; 9:E755. [PMID: 32517303 PMCID: PMC7353556 DOI: 10.3390/foods9060755] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2020] [Revised: 06/02/2020] [Accepted: 06/04/2020] [Indexed: 11/17/2022] Open
Abstract
Faba bean protein has good functionalities, but it is little used in the food industry. This study identified a challenge from unfavourable starch gelation when utilizing faba bean for producing protein-based emulsion gel foods, and developed processing methods to overcome that. Two types of protein-based emulsion gel foods, namely yogurt and tofu analogue products, were prepared. The processing methods in this study involved steps of thermal pre-treatment of the beans, dehulling, milling, adding plant oil, homogenization, prevention of starch gelation, and inducing protein gelation. Two methods for preventing starch gelation were studied, namely starch removal and hydrolysis. The gel texture, water-holding capacity, and structural properties of the gel products were evaluated. Both starch-gelation prevention methods produced yogurt and tofu analogue products having typical emulsion gel properties. Hydrolysis of starch was favourable for producing the yogurt analogue, because the hydrolysate compounds improved the gel strength and viscosity. Moreover, it utilized the whole flour, meaning all the nutrients from the cotyledon were used and no side-stream was created. In contrast, starch removal was slightly better than hydrolysis for producing the tofu analogue, because the hydrolysate lowered the gel strength and water-holding capacity of the products. It is both possible and ecologically sustainable to utilize whole faba bean flour for making emulsion gel products.
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Affiliation(s)
- Zhong-Qing Jiang
- Department of Food and Environmental Sciences, University of Helsinki, 00100 Helsinki, Finland; (J.W.); (H.S.); (T.S.-S.)
| | - Jing Wang
- Department of Food and Environmental Sciences, University of Helsinki, 00100 Helsinki, Finland; (J.W.); (H.S.); (T.S.-S.)
| | - Frederick Stoddard
- Department of Agricultural Sciences, Viikki Plant Science Centre and Helsinki Sustainability Centre, University of Helsinki, 00100 Helsinki, Finland;
| | - Hannu Salovaara
- Department of Food and Environmental Sciences, University of Helsinki, 00100 Helsinki, Finland; (J.W.); (H.S.); (T.S.-S.)
| | - Tuula Sontag-Strohm
- Department of Food and Environmental Sciences, University of Helsinki, 00100 Helsinki, Finland; (J.W.); (H.S.); (T.S.-S.)
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Huang X, Kanerva P, Salovaara H, Stoddard FL, Sontag-Strohm T. Proposal for C-Hordein as Reference Material in Gluten Quantification. J Agric Food Chem 2017; 65:2155-2161. [PMID: 28233493 DOI: 10.1021/acs.jafc.6b05061] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The concentration of residual barley prolamin (hordein) in gluten-free products is overestimated by the R5 ELISA method when calibrated against the wheat gliadin standard. The reason for this may be that the composition of the gliadin standard is different from the composition of hordeins. This study showed that the recognition of whole hordein by R5 antibody mainly came from C-hordein, which is more reactive than the other hordeins. The proportion of C-hordein in total hordein ranged from 16 to 33% of common Finnish barley cultivars used in this study and was always higher than that of ω-gliadin, the homologous protein class in the gliadin standard, which may account for the overestimation. Thus, a hordein standard is needed for barley prolamin quantification instead of the gliadin standard. When gluten-free oat flour was spiked with barley flour, the prolamin concentration was overestimated 1.8-2.5 times with the gliadin standard, whereas estimates in the correct range were obtained when the standard was 40% C-hordein mixed with an inert protein. A preparative-scale method was developed to isolate and purify C-hordein, and C-hordein is proposed as a reference material to calibrate barley prolamin quantification in R5-based assays.
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Affiliation(s)
- Xin Huang
- Department of Food and Environmental Sciences, University of Helsinki , Agnes Sjöberginkatu 2, PL 66, Helsinki FI-00014, Finland
| | - Päivi Kanerva
- Fazer Mills, Oy Karl Fazer Ab , Kasakkamäentie 3, P.O Box 40, Lahti FI-15101, Finland
| | - Hannu Salovaara
- Department of Food and Environmental Sciences, University of Helsinki , Agnes Sjöberginkatu 2, PL 66, Helsinki FI-00014, Finland
| | - Frederick L Stoddard
- Department of Food and Environmental Sciences, University of Helsinki , Agnes Sjöberginkatu 2, PL 66, Helsinki FI-00014, Finland
| | - Tuula Sontag-Strohm
- Department of Food and Environmental Sciences, University of Helsinki , Agnes Sjöberginkatu 2, PL 66, Helsinki FI-00014, Finland
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Huang X, Kanerva P, Salovaara H, Sontag-Strohm T. Degradation of C-hordein by metal-catalysed oxidation. Food Chem 2016; 196:1256-63. [DOI: 10.1016/j.foodchem.2015.10.071] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2015] [Revised: 10/12/2015] [Accepted: 10/17/2015] [Indexed: 11/28/2022]
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Jiang ZQ, Sontag-Strohm T, Salovaara H, Sibakov J, Kanerva P, Loponen J. Oat protein solubility and emulsion properties improved by enzymatic deamidation. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.04.010] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Kariluoto S, Edelmann M, Nyström L, Sontag-Strohm T, Salovaara H, Kivelä R, Herranen M, Korhola M, Piironen V. In situ enrichment of folate by microorganisms in beta-glucan rich oat and barley matrices. Int J Food Microbiol 2014; 176:38-48. [DOI: 10.1016/j.ijfoodmicro.2014.01.018] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2013] [Revised: 01/19/2014] [Accepted: 01/27/2014] [Indexed: 10/25/2022]
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Freitag TL, Loponen J, Messing M, Zevallos V, Andersson LC, Sontag-Strohm T, Saavalainen P, Schuppan D, Salovaara H, Meri S. Testing safety of germinated rye sourdough in a celiac disease model based on the adoptive transfer of prolamin-primed memory T cells into lymphopenic mice. Am J Physiol Gastrointest Liver Physiol 2014; 306:G526-34. [PMID: 24458020 DOI: 10.1152/ajpgi.00136.2013] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
UNLABELLED The current treatment for celiac disease is strict gluten-free diet. Technical processing may render gluten-containing foods safe for consumption by celiac patients, but so far in vivo safety testing can only be performed on patients. We modified a celiac disease mouse model to test antigenicity and inflammatory effects of germinated rye sourdough, a food product characterized by extensive prolamin hydrolysis. Lymphopenic Rag1-/- or nude mice were injected with splenic CD4+CD62L-CD44high-memory T cells from gliadin- or secalin-immunized wild-type donor mice. We found that: 1) Rag1-/- recipients challenged with wheat or rye gluten lost more body weight and developed more severe histological duodenitis than mice on gluten-free diet. This correlated with increased secretion of IFNγ, IL-2, and IL-17 by secalin-restimulated splenocytes. 2) In vitro gluten testing using competitive R5 ELISA demonstrated extensive degradation of the gluten R5 epitope in germinated rye sourdough. 3) However, in nude recipients challenged with germinated rye sourdough (vs. native rye sourdough), serum anti-secalin IgG/CD4+ T helper 1-associated IgG2c titers were only reduced, but not eliminated. In addition, there were no reductions in body weight loss, histological duodenitis, or T cell cytokine secretion in Rag1-/- recipients challenged accordingly. IN CONCLUSION 1) prolamin-primed CD4+CD62L-CD44high-memory T cells induce gluten-sensitive enteropathy in Rag1-/- mice. 2) Hydrolysis of secalins in germinated rye sourdough remains incomplete. Secalin peptides retain B and T cell stimulatory capacity and remain harmful to the intestinal mucosa in this celiac disease model. 3) Current antibody-based prolamin detection methods may fail to detect antigenic gluten fragments in processed cereal food products.
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Affiliation(s)
- Tobias L Freitag
- Department of Bacteriology and Immunology, Haartman Institute, University of Helsinki, Helsinki, Finland
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Luoto S, Jiang Z, Brinck O, Sontag-Strohm T, Kanerva P, Bruins M, Edens L, Salovaara H, Loponen J. Malt hydrolysates for gluten-free applications: Autolytic and proline endopeptidase assisted removal of prolamins from wheat, barley and rye. J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2012.06.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Kaukonen O, Sontag-Strohm T, Salovaara H, Lampi AM, Sibakov J, Loponen J. Foaming of Differently Processed Oats: Role of Nonpolar Lipids and Tryptophanin Proteins. Cereal Chem 2011. [DOI: 10.1094/cchem-11-10-0154] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- O. Kaukonen
- University of Helsinki, Department of Food and Environmental Science, PO Box 66, FIN-00014 University of Helsinki, Finland
| | - T. Sontag-Strohm
- University of Helsinki, Department of Food and Environmental Science, PO Box 66, FIN-00014 University of Helsinki, Finland
| | - H. Salovaara
- University of Helsinki, Department of Food and Environmental Science, PO Box 66, FIN-00014 University of Helsinki, Finland
| | - A.-M. Lampi
- University of Helsinki, Department of Food and Environmental Science, PO Box 66, FIN-00014 University of Helsinki, Finland
| | - J. Sibakov
- VTT Technical Research Centre of Finland, PO Box 1000, FIN-02044 VTT, Finland
| | - J. Loponen
- University of Helsinki, Department of Food and Environmental Science, PO Box 66, FIN-00014 University of Helsinki, Finland
- Corresponding author. Phone: +358919158242. Fax: +358919158460. E-mail:
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Rauhavirta T, Qiao SW, Jiang Z, Myrsky E, Loponen J, Korponay-Szabó IR, Salovaara H, Garcia-Horsman JA, Venäläinen J, Männistö PT, Collighan R, Mongeot A, Griffin M, Mäki M, Kaukinen K, Lindfors K. Epithelial transport and deamidation of gliadin peptides: a role for coeliac disease patient immunoglobulin A. Clin Exp Immunol 2011; 164:127-36. [PMID: 21235541 DOI: 10.1111/j.1365-2249.2010.04317.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
In coeliac disease, the intake of dietary gluten induces small-bowel mucosal damage and the production of immunoglobulin (Ig)A class autoantibodies against transglutaminase 2 (TG2). We examined the effect of coeliac patient IgA on the apical-to-basal passage of gluten-derived gliadin peptides p31-43 and p57-68 in intestinal epithelial cells. We demonstrate that coeliac IgA enhances the passage of gliadin peptides, which could be abolished by inhibition of TG2 enzymatic activity. Moreover, we also found that both the apical and the basal cell culture media containing the immunogenic gliadin peptides were able to induce the proliferation of deamidation-dependent coeliac patient-derived T cells even in the absence of exogenous TG2. Our results suggest that coeliac patient IgA could play a role in the transepithelial passage of gliadin peptides, a process during which they might be deamidated.
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Affiliation(s)
- T Rauhavirta
- Paediatric Research Centre, Medical School, University of Tampere, Tampere 33014, Finland.
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Kariluoto S, Edelmann M, Herranen M, Lampi AM, Shmelev A, Salovaara H, Korhola M, Piironen V. Production of folate by bacteria isolated from oat bran. Int J Food Microbiol 2010; 143:41-7. [DOI: 10.1016/j.ijfoodmicro.2010.07.026] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2010] [Revised: 07/12/2010] [Accepted: 07/18/2010] [Indexed: 11/25/2022]
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Herranen M, Kariluoto S, Edelmann M, Piironen V, Ahvenniemi K, Iivonen V, Salovaara H, Korhola M. Isolation and characterization of folate-producing bacteria from oat bran and rye flakes. Int J Food Microbiol 2010; 142:277-85. [DOI: 10.1016/j.ijfoodmicro.2010.07.002] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2010] [Revised: 06/24/2010] [Accepted: 07/07/2010] [Indexed: 11/15/2022]
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Erem F, Sontag-Strohm T, Certel M, Salovaara H, Loponen J. Functional characteristics of egg white proteins within wheat, rye, and germinated-rye sourdoughs. J Agric Food Chem 2010; 58:1263-1269. [PMID: 20043636 DOI: 10.1021/jf903228x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Egg white (EW) proteins are functional proteins, which possess certain biological activities (antimicrobial, antigenic, and peptidase-inhibitory) that may influence the food processing or vice versa can be affected by processing. This study investigated the behavior of EW proteins within sourdough systems with respect to proteolysis and fermentation parameters, and the ability of EW to build foam structures with sourdoughs. Of the EW proteins, ovotransferrin was hydrolyzed in all sourdoughs (wheat, rye, and germinated-rye), whereas the breakdown of ovalbumin was specific for germinated-rye sourdoughs, with the cysteine endopeptidases being responsible for the hydrolysis. The presence of EW in sourdough fermentations had no influence on the prolamin hydrolysis or the growth of starter culture, indicating that the peptidase-inhibitory and antimicrobial properties of EW play no important role in sourdoughs. EW foams, however, appeared as potential structure builders in sourdough applications and could serve as alternative structural agents in the production of baked goods with low gluten content.
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Affiliation(s)
- Fundagül Erem
- Department of Food Engineering, Akdeniz University, Antalya, Turkey
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Kivelä R, Nyström L, Salovaara H, Sontag-Strohm T. Role of oxidative cleavage and acid hydrolysis of oat beta-glucan in modelled beverage conditions. J Cereal Sci 2009. [DOI: 10.1016/j.jcs.2009.04.012] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Loponen J, Kanerva P, Zhang C, Sontag-Strohm T, Salovaara H, Gänzle MG. Prolamin hydrolysis and pentosan solubilization in germinated-rye sourdoughs determined by chromatographic and immunological methods. J Agric Food Chem 2009; 57:746-753. [PMID: 19154169 DOI: 10.1021/jf803243w] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The assortment and quality of bakery products designed for celiac patients may be improved by designing whole grain ingredients with low residual prolamin contents. The main objective of this study was to evaluate the extent of prolamin hydrolysis and pentosan solubilization in germinated-rye sourdoughs (GRSDs). Size-exclusion chromatography analyses, the fate of fluorescent prolamin, and immunological analyses determined the extent of prolamin hydrolysis and pentosan solubilization. Hydrolysis of rye prolamins was extensive in GRSDs, and according to enzyme-linked immunosorbent assay analyses, more than 99.5% of the prolamins were hydrolyzed. Pentosan solubilization occurred in native-rye sourdoughs, whereas in GRSDs, pentosans were partially hydrolyzed to monosaccharides. Test baking showed that the use of GRSD improved the overall quality of oat bread and that an estimated daily gluten intake from 100 g of bread would be less than 10 mg. However, the clinical safety must be assured before making any recommendations for celiac patients to use such products.
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Affiliation(s)
- Jussi Loponen
- Department of Food Technology, University of Helsinki, Finland.
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Gates F, Dobraszczyk B, Stoddard F, Sontag-Strohm T, Salovaara H. Interaction of heat-moisture conditions and physical properties in oat processing: I. Mechanical properties of steamed oat groats. J Cereal Sci 2008. [DOI: 10.1016/j.jcs.2007.04.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Loponen J, Sontag-Strohm T, Venäläinen J, Salovaara H. Prolamin hydrolysis in wheat sourdoughs with differing proteolytic activities. J Agric Food Chem 2007; 55:978-84. [PMID: 17263502 DOI: 10.1021/jf062755g] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
The prolamins of wheat, rye, and barley contain structures that are harmful to gluten-sensitive people, and an extensive degradation of these prolamins during food processing might eliminate this problem. Sourdough fermentation is a cereal food process during which some protein degradation occurs. In this study, the prolamin hydrolysis that occurred in a high-proteolytic-activity germinated-wheat sourdough (GWSD) was compared with that of wheat sourdough systems which contained moderate or no proteolytic activities. Virtually all of the wheat prolamins (gliadins and glutenins) were degraded during the GWSD fermentation. Quantification of its prolamin levels confirmed that extensive prolamin hydrolysis had occurred in the GWSD. This hydrolysis was attributed to the cysteine proteinase activities of the germinated wheat. The use of high-proteolytic sourdoughs in baking could make it possible to prepare new low-prolamin cereal-based products for use by gluten-sensitive people, who could then diversify their diets by including these whole-grain containing products into their every-day diets.
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Affiliation(s)
- Jussi Loponen
- Cereal Technology Group, Department of Food Technology, University of Helsinki, FI-00014 Helsinki, Finland.
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Natri AM, Salo P, Vikstedt T, Palssa A, Huttunen M, Kärkkäinen MUM, Salovaara H, Piironen V, Jakobsen J, Lamberg-Allardt CJ. Bread fortified with cholecalciferol increases the serum 25-hydroxyvitamin D concentration in women as effectively as a cholecalciferol supplement. J Nutr 2006; 136:123-7. [PMID: 16365070 DOI: 10.1093/jn/136.1.123] [Citation(s) in RCA: 89] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Fortification of foods is a feasible way of preventing low vitamin D status. Bread could be a suitable vehicle for fortification because it is a common part of diets worldwide. The bioavailability of cholecalciferol from bread is not known. We studied cholecalciferol stability, the concentration of the added cholecalciferol, the dispersion of cholecalciferol in bread, and the bioavailability of cholecalciferol from fortified bread. Three batches of fortified low-fiber wheat and high-fiber rye breads were baked; from each batch, 3 samples of dough and bread were analyzed for their cholecalciferol content. In a single-blind bioavailability study, 41 healthy women, 25-45 y old, with mean serum 25-hydroxyvitamin D concentration 29 nmol/L (range 12-45 nmol/L), were randomly assigned to 4 study groups. Each group consumed fortified wheat bread, fortified rye bread, regular wheat bread (control), or regular wheat bread and a cholecalciferol supplement (vitamin D control) daily for 3 wk. The daily dose of vitamin D was 10 mug in all groups except the control group. The vitamin dispersed evenly in the breads and was stable. Both fortified breads increased serum 25-hydroxyvitamin D concentration as effectively as the cholecalciferol supplement. Supplementation or fortification did not affect serum intact parathyroid hormone concentration or urinary calcium excretion. In conclusion, fortified bread is a safe and feasible way to improve vitamin D nutrition.
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Affiliation(s)
- Anna-Mari Natri
- University of Helsinki, Department of Applied Chemistry and Microbiology, Finland
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Affiliation(s)
- Kristiina Tuukkanen
- University of Helsinki, Department of Food Technology, PO Box 66, FIN-00014 University of Helsinki, Finland
| | - Jussi Loponen
- University of Helsinki, Department of Food Technology, PO Box 66, FIN-00014 University of Helsinki, Finland
- Corresponding author. E-mail:
| | - Markku Mikola
- University of Helsinki, Department of Food Technology, PO Box 66, FIN-00014 University of Helsinki, Finland
- Current address: Suomen Viljava Oy, Finn Cereal, Kielotie 5 B, FIN-01300 Vantaa, Finland
| | - Tuula Sontag-Strohm
- University of Helsinki, Department of Food Technology, PO Box 66, FIN-00014 University of Helsinki, Finland
| | - Hannu Salovaara
- University of Helsinki, Department of Food Technology, PO Box 66, FIN-00014 University of Helsinki, Finland
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Kariluoto S, Aittamaa M, Korhola M, Salovaara H, Vahteristo L, Piironen V. Effects of yeasts and bacteria on the levels of folates in rye sourdoughs. Int J Food Microbiol 2005; 106:137-43. [PMID: 16213050 DOI: 10.1016/j.ijfoodmicro.2005.06.013] [Citation(s) in RCA: 85] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2004] [Revised: 03/17/2005] [Accepted: 06/30/2005] [Indexed: 11/30/2022]
Abstract
Fermentation of rye dough is often accompanied with an increase in folate content. In this study, three sourdough yeasts, Candida milleri CBS 8195, Saccharomyces cerevisiae TS 146, and Torulaspora delbrueckii TS 207; a control, baker's yeast S. cerevisiae ALKO 743; and four Lactobacillus spp., L. acidophilus TSB 262, L. brevis TSB 307, L. plantarum TSB 304, and L. sanfranciscensis TSB 299 originally isolated from rye sourdough were examined for their abilities to produce or consume folates. The microorganisms were grown in yeast extract-peptone-d-glucose medium as well as in small-scale fermentations that modelled the sourdough fermentation step used in rye baking. Total folate contents were determined using Lactobacillus rhamnosus (ATCC 7469) as the growth indicator organism. The microorganisms studied did not excrete folates into the media in significant amounts. Yeasts increased the folate contents of sterilised rye flour-water mixtures from 6.5 microg/100 g to between 15 and 23 microg/100 g after 19-h fermentation, whereas lactic acid bacteria decreased it to between 2.9 and 4.2 microg/100 g. Strains of Lactobacillus bulgaricus, L. casei, L. curvatus, L. fermentum, L. helveticus, Pediococcus spp., and Streptococcus thermophilus that were also tested gave folate contents after fermentation that varied between 2 and 10.4 microg/100 g. Although the four Lactobacillus spp. from sourdough consumed folates their effect on folate contents in co-cultivations was minimal. It was concluded that the increase of folate content during fermentation was mainly due to folate synthesis by yeasts. Fermentation of non-sterilised flour-water mixtures as such resulted in three-fold increases in the folate contents. Two folate producing bacteria were isolated from the non-sterilised flour and identified as Enterobacter cowanii and Pantoea agglomerans.
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Affiliation(s)
- Susanna Kariluoto
- Viikki Food Science, Department of Applied Chemistry and Microbiology, Division of Food Chemistry, P.O. Box 27, FIN-00014 University of Helsinki, Finland.
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Kariluoto S, Vahteristo L, Salovaara H, Katina K, Liukkonen KH, Piironen V. Effect of Baking Method and Fermentation on Folate Content of Rye and Wheat Breads. Cereal Chem 2004. [DOI: 10.1094/cchem.2004.81.1.134] [Citation(s) in RCA: 109] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Susanna Kariluoto
- Viikki Food Science, Department of Applied Chemistry and Microbiology, P.O.Box 27, FIN-00014, University of Helsinki, Finland
- Corresponding author. Phone: 358-9-191-58252. E-mail:
| | - Liisa Vahteristo
- Viikki Food Science, Department of Applied Chemistry and Microbiology, P.O.Box 27, FIN-00014, University of Helsinki, Finland
| | - Hannu Salovaara
- Viikki Food Science, Department of Cereal Technology, P.O.Box 27, FIN-00014 University of Helsinki, Finland
| | - Kati Katina
- VTT Biotechnology, P.O.Box 1500, FIN-02044 VTT, Finland
| | | | - Vieno Piironen
- Viikki Food Science, Department of Applied Chemistry and Microbiology, P.O.Box 27, FIN-00014, University of Helsinki, Finland
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Affiliation(s)
- Jussi Loponen
- Department of Food Technology, University of Helsinki, POB 27, FIN-00014 University of Helsinki, Finland
- Corresponding author. E-mail:
| | - Markku Mikola
- Suomen Viljava Oy, Finn Cereal, Kielotie 5 B, 01300 Vantaa, Finland
| | - Kati Katina
- VTT Biotechnology POB 1500, FIN-02044 VTT, Finland
| | - Tuula Sontag-Strohm
- Department of Food Technology, University of Helsinki, POB 27, FIN-00014 University of Helsinki, Finland
| | - Hannu Salovaara
- Department of Food Technology, University of Helsinki, POB 27, FIN-00014 University of Helsinki, Finland
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Vahteristo L, Kariluoto S, Bärlund S, Kärkkäinen M, Lamberg-Allardt C, Salovaara H, Piironen V. Functionality of endogenous folates from rye and orange juice using human in vivo model. Eur J Nutr 2002; 41:271-8. [PMID: 12474071 DOI: 10.1007/s00394-002-0385-z] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
BACKGROUND Cereals contribute about a quarter of the daily folate intake from a typical diet in several European countries. However, studies on bioavailability of endogenous folates, in particular of cereal sources, are scarce. AIM OF THE STUDY We aimed to study how well natural folates from rye (different rye breads and muesli made of malted rye) and orange juice function in improving folate status of human volunteers compared to a diet containing folic acid fortified wheat bread. METHODS Healthy human volunteers aged 20-66 y took part in a four-week intervention trial in which bread, breakfast cereal and juice were provided. The study had a parallel design with two groups, 1) rye and orange juice group (33 volunteers) and 2) fortified wheat bread and apple juice group (31 volunteers). The test foods provided on average 184 microg and 188 microg folate per day in rye and wheat groups, respectively. Test foods were consumed as part of the subjects' normal diet. RESULTS In both groups statistically significant increases in serum and red cell folates were observed after the intervention period. The serum folate increased 26 % and 31 %, and red cell folate levels increased 17 % and 15 % in rye and orange juice and wheat and apple juice groups, respectively. The effects did not differ between the rye and wheat groups. Increases in serum and red cell folate were more profound among subjects with low starting folate levels. Decrease in the plasma homocysteine concentrations was observed only in the highest tertile of both groups but not in the group means. CONCLUSIONS Endogenous folates incorporated into a healthy diet, even in moderate amounts, is an efficient way to improve folate status among healthy adults. Folates from different rye products and orange juice showed good bioavailability that was similar to folic acid from fortified white bread.
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Affiliation(s)
- Liisa Vahteristo
- Dept. of Applied Chemistry and Microbiology, Food Chemistry Division, University of Helsinki, Finland.
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Affiliation(s)
- Laima Degutyte-Fomins
- Department of Food Technology, University of Helsinki, POB 27, 00014 University of Helsinki, Finland
- Department of Food Technology, Kaunas University of Technology, Radvilenu plentas 19, 3028 Kaunas, Lithuania
| | - Tuula Sontag-Strohm
- Department of Food Technology, University of Helsinki, POB 27, 00014 University of Helsinki, Finland
- Corresponding author. E-mail: Phone: 358-9-191-58230. Fax: 358-9-191-58463
| | - Hannu Salovaara
- Department of Food Technology, University of Helsinki, POB 27, 00014 University of Helsinki, Finland
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Affiliation(s)
- T. Kaarlehto
- University of Helsinki, Department of Food Technology P.O. Box 27, FIN-00014 University of Helsinki
- Corresponding author. Phone: +358 0 191 58236. Fax: +358 0 191 58463. E-mail:
| | - H. Salovaara
- University of Helsinki, Department of Food Technology P.O. Box 27, FIN-00014 University of Helsinki
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Mäntynen VH, Korhola M, Gudmundsson H, Turakainen H, Alfredsson GA, Salovaara H, Lindström K. A polyphasic study on the taxonomic position of industrial sour dough yeasts. Syst Appl Microbiol 1999; 22:87-96. [PMID: 10188282 DOI: 10.1016/s0723-2020(99)80031-9] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Abstract
The sour dough bread making process is extensively used to produce wholesome palatable rye bread. The process is traditionally done using a back-slopping procedure. Traditional sour doughs in Finland comprise of lactic acid bacteria and yeasts. The yeasts present in these doughs have been enriched in the doughs due to their metabolic activities, e.g. acid tolerance. We characterized the yeasts in five major sour bread bakeries in Finland. We found that most of the commercial sour doughs contained yeasts which were similar to Candida milleri on the basis of 18S rDNA and EF-3 PCR-RFLP patterns and metabolic activities. Some of the bakery yeasts exhibited extensive karyotype polymorphism. The minimum growth temperature was 8 degrees C for C. milleri and also for most of sour dough yeasts.
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Affiliation(s)
- V H Mäntynen
- University of Helsinki, Dept. Appl. Chem. and Microbiology, Viikki Biocenter, Helsinki, Finland.
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Lahtinen S, Levola M, Jouppila K, Salovaara H. Factors Affecting Cake Firmness and Cake Moisture Content as Evaluated by Response Surface Methodology. Cereal Chem 1998. [DOI: 10.1094/cchem.1998.75.4.547] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- S. Lahtinen
- Department of Food Technology, University of Helsinki, Finland
- Corresponding author. Phone: 358-0-7085245. Fax: 358-0-7085212. E-mail:
| | - M. Levola
- Department of Food Technology, University of Helsinki, Finland
| | - K. Jouppila
- Department of Food Technology, University of Helsinki, Finland
| | - H. Salovaara
- Department of Food Technology, University of Helsinki, Finland
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Salo L, Salovaara H. 1403 Towards balance—adaptation courses as part of cancer patients’ rehabilitation in finland. Eur J Cancer 1995. [DOI: 10.1016/0959-8049(95)96649-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Salovaara H, Sommardahl C, Nieminen A, Tuorila H. Sensory properties of fermented oat bran. Food Qual Prefer 1993. [DOI: 10.1016/0950-3293(93)90384-i] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Abstract
Immunologic effects of unemployment were prospectively studied in women over a period of 8 months. Subjects were classified into three groups depending on their employment history, and were studied concomitantly. Group A consisted of unemployed women who were recipients of traditional support from the Swedish welfare state. Group B was composed of unemployed women who were given the opportunity to participate in a psychosocial program, in addition to receiving the traditional unemployment benefits received by group A. Group C, the control, consisted of securely employed women. Phytohemagglutinin (PHA) reactivity of lymphocytes decreased significantly in both groups of unemployed women after 9 months of unemployment. The psychosocial program did not counteract this decrease. Reactivity to purified protein derivative (PPD) of tuberculin also decreased significantly in the unemployed subjects. No changes were observed in the securely employed women. There were no significant differences among the groups in T cell subpopulations, B cells, and serum cortisol. The data suggest that some aspects of the immune system may be altered at a specific time period following the loss of work. Further studies are needed to see if this effect is only temporary or more long lasting.
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Tuorila-Ollikainen H, Lähteenmäki L, Salovaara H. Attitudes, norms, intentions and hedonic responses in the selection of low salt bread in a longitudinal choice experiment. Appetite 1986; 7:127-39. [PMID: 3740829 DOI: 10.1016/s0195-6663(86)80013-7] [Citation(s) in RCA: 38] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
A total of 61 subjects selected a type of bread twice a week, 15 times in all, to be used in their families at home. Four bread types were available: white, wheat, rye and sour rye, each with two sodium chloride levels (normal salt = NS, low salt = LS, half of the normal level). The subjects' attitudes, norms and buying intentions concerning the LS bread were measured at the beginning and at the end of the experimental period. The data were used to test the feasibility of the Fishbein model for the prediction of buying intention and actual selection. In addition, hedonic responses to the breads were measured. The LS bread was selected in 32-39% of cases in all, depending on the bread type. However, there were large individual differences. The proportion of LS breads chosen decreased during the experimental period for all the four bread types. In accordance with this, buying intentions, attitudes and hedonic responses were less favorable to the LS breads by the end of the experiment. Low salt content was best accepted in sour rye breads. The Fishbein model predicted 38% of the buying intentions and 21% of the actual selections (end measurements). When the hedonic response was inserted into the model, the values were improved to 52 and 32%, respectively. It is concluded that the Fishbein model is a useful frame of reference for human food selection studies, and that its predictive power in this particular field of behavior appears to improve substantially when the hedonic response is included in the model.
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Salovaara H. [Double language difficulties in health care. Ignored immigrants have less diseases]. Nord Med 1978; 93:106-8. [PMID: 683844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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