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Whatnall M, Clarke ED, Bucher T, Collins CE. Happy Little Vegemites™! An analysis of the contribution of yeast extract spreads and tomato-based sauces to nutrient intake adequacy in Australia. J Hum Nutr Diet 2024; 37:292-307. [PMID: 37853549 PMCID: PMC10952993 DOI: 10.1111/jhn.13255] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Accepted: 10/04/2023] [Indexed: 10/20/2023]
Abstract
BACKGROUND Yeast extract spreads and tomato-based sauces (i.e., ketchup) are consumed regularly by the Australian population. Therefore, there is a need to explore the contribution of these condiments to nutrient intakes among Australians. METHODS The present study comprises a secondary analysis of data from the 2011-2012 Australian National Nutrition and Physical Activity Survey. Dietary intake data were undertaken for 12,153 Australians aged ≥ 2 years, using 24-h recalls. Yeast extract spreads and tomato-based sauces were categorised based on how they were defined in the Australian Food and Nutrient (AUSNUT) 2011-2013 database. Kruskal-Wallis H tests and the post-hoc Dunn's test with Bonferroni correction were applied to test whether a significant difference existed in the percentage contribution of yeast extract spreads and tomato-based sauces to intakes of select nutrients. RESULTS In total, 19.6% (n = 2384) of the population sample consumed yeast extract spreads and/or tomato-based sauces during the 24-h recall. The percentage contribution of yeast extract spreads to daily intakes of sodium, potassium, thiamine, riboflavin, niacin, folate, magnesium, iron, zinc and iodine were significantly higher in line with a greater quantity of yeast extract spread consumed (p < 0.05). The percentage contribution of tomato-based sauces to daily intakes of sodium, potassium, riboflavin, niacin, folate, beta-carotene, magnesium, iron, zinc and iodine was increased significantly with a greater quantity of tomato-based sauces consumed (p < 0.05). CONCLUSIONS Consumption of yeast extracts and tomato-based sauces contribute to greater intake of key nutrients, such as B-vitamins and beta-carotene, and may assist in meeting key nutrient reference values. However, consumption of these sauces and condiments also resulted in greater intakes of sodium, contributing to population intakes exceeding recommendations. Reducing sodium content of frequently consumed condiments may potentially assist in lowering population intakes, at the same time as preserving intakes of other important nutrients.
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Affiliation(s)
- Megan Whatnall
- School of Health Sciences, College of Health, Medicine and WellbeingThe University of NewcastleCallaghanNSWAustralia
- Food and Nutrition ProgramHunter Medical Research InstituteNew Lambton HeightsNSWAustralia
| | - Erin D. Clarke
- School of Health Sciences, College of Health, Medicine and WellbeingThe University of NewcastleCallaghanNSWAustralia
- Food and Nutrition ProgramHunter Medical Research InstituteNew Lambton HeightsNSWAustralia
| | - Tamara Bucher
- Food and Nutrition ProgramHunter Medical Research InstituteNew Lambton HeightsNSWAustralia
- School of Environmental and Life Sciences, College of Engineering, Science and EnvironmentThe University of NewcastleOurimbahNSWAustralia
| | - Clare E. Collins
- School of Health Sciences, College of Health, Medicine and WellbeingThe University of NewcastleCallaghanNSWAustralia
- Food and Nutrition ProgramHunter Medical Research InstituteNew Lambton HeightsNSWAustralia
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Mare R, Maurotti S, Ferro Y, Galluccio A, Arturi F, Romeo S, Procopio A, Musolino V, Mollace V, Montalcini T, Pujia A. A Rapid and Cheap Method for Extracting and Quantifying Lycopene Content in Tomato Sauces: Effects of Lycopene Micellar Delivery on Human Osteoblast-Like Cells. Nutrients 2022; 14. [PMID: 35277076 DOI: 10.3390/nu14030717] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 01/31/2022] [Accepted: 02/02/2022] [Indexed: 02/06/2023] Open
Abstract
Identifying and quantifying the beneficial molecules contained in nutraceuticals is essential to predict the effects derived from their consumption. This study explores a cheap and rapid method for quantifying lycopene content from a semi-solid matrix. In addition, it compares the in vitro effects of the extracts obtained from different tomato sauces available on the local market with Osteocol®, a patented tomato sauce from southern Italy. We performed a liquid extraction of lycopene using suitable solvents. The lycopene extracted was encapsulated in surfactant micelles and finally tested in vitro on Saos-2 cells. The effects exerted by lycopene on ALP and Wnt/β-catenin pathways were investigated by Western blotting. Hexane was found to be the best solvent for lycopene extraction. Spectrophotometrical and HPLC analyses showed similar trends. Osteocol® contained 39 ± 4 mg lycopene per 100 g of sauce, while the best commercial product contained 19 ± 1 mg/100 g. The Osteocol® lycopene extract increased ALP and β-catenin protein expressions in a dose-dependent manner, also showing statistically significant results (p < 0.05 respectively). In conclusion, despite both techniques showing similar final results, UV/VIS spectrophotometer is preferable to HPLC due to its cheap, rapid, and accurate results, as well as for the opportunity to analyze lycopene-loaded micelles. The extraction and release of lycopene to bone cells positively influences the differentiation of osteoblasts and increases the expression of the ALP and β-catenin proteins. As a consequence, as a lycopene-rich sauce, Osteocol® represents a useful supplement in the prevention of osteoporosis compared to its commercial competitors.
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Zhou R, Yu J, Li S, Zhang J, Wang C, Zhang L. Vacuum Dehydration: An Excellent Method to Promote the Formation of Amadori Compounds (ACs, N-(1-Deoxy-d-fructos-1-yl)-amino Acid) in Aqueous Models and Tomato Sauce. J Agric Food Chem 2020; 68:14584-14593. [PMID: 33249841 DOI: 10.1021/acs.jafc.0c06066] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [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: 06/12/2023]
Abstract
Amadori compounds (ACs; N-(1-deoxy-d-fructos-1-yl)-amino acid) are superior flavor precursors and potential functional ingredients in food processing. In this study, vacuum dehydration as an excellent and universal method for the formation of ACs in both simulation systems and food processing was revealed. In total, 12 amino acids referring to all six categories were selected to conduct simulated reactions with glucose in aqueous models. At 90 °C, yields of 11 ACs were significantly increased by vacuum dehydration, reaching 4-198 times compared to a heat sealing reaction in aqueous systems, and formation of 5-hydroxymethyl-2-furaldehyde (5-HMF) and browning were slower than that by a dry powder reaction. In particular, the yields of Fru-Arg, Fru-His, and Fru-Glu reached 87.03, 90.73, and 89.88 mol %, respectively. The order of promotion effect was acid ACs > basic ACs > unique ACs > polar neutral ACs > aliphatic ACs > aromatic ACs. The excellent effect was mainly attributed to the control of water activity (Aw) and pH, which enabled the models to reach the optimal reaction state quickly by adjusting the vacuum degree at mild temperatures. The method was also applied to AC enrichment in tomato sauce processing; the AC content could rise to 30.72 mg/g, which was more than 17 times than those in samples without vacuum dehydration and two commercial tomato sauces.
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Affiliation(s)
- Renjie Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
| | - Jiahao Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
| | - Shuo Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
| | - Jian Zhang
- College of Food, Shihezi University, Beisi Road, Shihezi, Xinjiang 832003, P. R. China
| | - Chenqiang Wang
- Technology Center, Xinjiang Guannong Fruit & Antler Group Co., Ltd, No. 48 Tuanjie South Road, Korla City, Xinjiang 841000, P. R. China
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
- College of Food, Shihezi University, Beisi Road, Shihezi, Xinjiang 832003, P. R. China
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Beltrán Sanahuja A, De Pablo Gallego SL, Maestre Pérez SE, Valdés García A, Prats Moya MS. Influence of Cooking and Ingredients on the Antioxidant Activity, Phenolic Content and Volatile Profile of Different Variants of the Mediterranean Typical Tomato Sofrito. Antioxidants (Basel) 2019; 8:antiox8110551. [PMID: 31739458 PMCID: PMC6912581 DOI: 10.3390/antiox8110551] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [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: 10/18/2019] [Revised: 11/05/2019] [Accepted: 11/07/2019] [Indexed: 01/24/2023] Open
Abstract
In this study, six different sofrito formulations were compared with the raw recipe for total phenolic content (TPC), antioxidant activity tested by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric-reducing antioxidant power (FRAP) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) methods. The volatile profile was also obtained by the headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC–MS) procedure. The cooking process and the addition of herbs, and garlic improved the final content of antioxidant compounds compared to the basic recipe and the raw ingredients. The total volatile content was higher in the samples that contained rosemary and thymus. Some of the volatiles had proven antioxidant properties and for that reason the sofrito with rosemary with the higher volatile content was also the one with the higher antioxidant capacity and TPC. In conclusion, as well as the processing technique, the addition of selected typical Mediterranean herbs apart from given flavour can contribute to improving the nutritional antioxidant profile of dishes and be used as a natural method to increase the shelf-life of preparation.
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Bendini A, Vallverdú-Queralt A, Valli E, Palagano R, Lamuela-Raventos RM, Toschi TG. Italian and Spanish commercial tomato sauces for pasta dressing: study of sensory and head-space profiles by Flash Profiling and solid-phase microextraction-gas chomatography-mass spectrometry. J Sci Food Agric 2017; 97:3261-3267. [PMID: 27976376 DOI: 10.1002/jsfa.8174] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2016] [Revised: 12/05/2016] [Accepted: 12/06/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND The sensory and head-space profiles of Italian and Spanish commercial tomato sauces were investigated. The Flash Profiling method was used to evaluate sensory characteristics. Samples within each set were ranked according to selected descriptors. One hundred volatile compounds were identified by solid-phase microextraction-gas chomatography-mass spectrometry. RESULTS For Italian samples, the sensory notes of basil/aromatic herbs, acid and cooked tomato were among those perceived most by the assessors, whereas, in Spanish samples, the sensory attributes of garlic/onion and onion/sweet pepper and, in Italian samples, cooked tomato were among those found most frequently. Data were elaborated using multivariate statistical approaches and interesting correlations were observed among the different sensory attributes and related volatile compounds. CONCLUSION Spanish samples were characterized by the highest content of volatiles linked to the thermal treatment of tomatoes and to raw and sautéed garlic and onion, whereas the Italian samples were characterized by terpenic compounds typical of basil and volatile molecules derived from fresh tomato. These results confirm the influence of both formulation and production processes on the aromatic profile (sensory attributes and volatile compounds) of tomato products, which is probably related to the different eating habits and culinary traditions in Italy and Spain. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Alessandra Bendini
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Italy
- Inter-Departmental Centre for Agri-Food Industrial Research, University of Bologna, Italy
| | - Anna Vallverdú-Queralt
- INRA, UMR1083 Sciences pour l'œnologie, 2, place Viala, Montpellier Cedex, France
- Centro de Investigación Biomédica en Red de la Fisiopatología de la Obesidad y Nutrición (CIBEROBN). Instituto de Salud Carlos III, Madrid, Spain
| | - Enrico Valli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Italy
| | - Rosa Palagano
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Italy
| | - Rosa Maria Lamuela-Raventos
- Centro de Investigación Biomédica en Red de la Fisiopatología de la Obesidad y Nutrición (CIBEROBN). Instituto de Salud Carlos III, Madrid, Spain
- Department of Nutrition, Food Science and Gastronomy, XaRTA, INSA Pharmacy University of Barcelona, Spain
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Italy
- Inter-Departmental Centre for Agri-Food Industrial Research, University of Bologna, Italy
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Graff RE, Pettersson A, Lis RT, Ahearn TU, Markt SC, Wilson KM, Rider JR, Fiorentino M, Finn S, Kenfield SA, Loda M, Giovannucci EL, Rosner B, Mucci LA. Dietary lycopene intake and risk of prostate cancer defined by ERG protein expression. Am J Clin Nutr 2016; 103:851-60. [PMID: 26817504 PMCID: PMC4763492 DOI: 10.3945/ajcn.115.118703] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2015] [Accepted: 12/14/2015] [Indexed: 01/18/2023] Open
Abstract
BACKGROUND There is limited evidence that supports etiologically distinct molecular subtypes of prostate cancer, the identification of which may improve prevention. Given their antioxidant properties, we hypothesized that lycopene and tomato sauce may be especially protective against diseases harboring the common gene fusion transmembrane protease, serine 2 (TMPRSS2):v-ets avian erythroblastosis virus E26 oncogene homolog (ERG). OBJECTIVE We aimed to examine associations between estimated lycopene and tomato sauce intake and the risk of prostate cancer defined by ERG protein expression subtype. DESIGN Our study population consisted of a prospective cohort of 46,719 men from the Health Professionals Follow-Up Study. TMPRSS2:ERG was assessed by ERG immunohistochemistry on tumor tissue microarrays constructed from radical prostatectomy specimens. We used multivariable competing risk models to calculate HRs and 95% CIs for the risk of ERG-positive and, separately, ERG-negative disease. We implemented inverse probability weighting to account for evaluating ERG status only in surgically treated cases. RESULTS During 23 y of follow-up, 5543 men were diagnosed with prostate cancer, among whom 884 were assayed for ERG (426 ERG-positive). With inclusion of only the latter cases, increasing cumulative average tomato sauce intake was associated with a decreased risk of prostate cancer overall (≥2 servings/wk compared with <1 serving/mo; multivariable HR: 0.70; 95% CI: 0.52, 0.95; P-trend = 0.002). With respect to molecular subtypes, cumulative average tomato sauce intake was associated with a decreased risk of ERG-positive disease (HR: 0.54; 95% CI: 0.37, 0.81; P-trend = 0.004) but not with ERG-negative disease (HR: 0.96; 95% CI: 0.62, 1.50; P-trend = 0.10) (P-heterogeneity = 0.04). Increasing quintiles of lycopene intake were associated with a decreased risk of both subtypes (P-heterogeneity = 0.79). Inverse probability weighting did not materially change the results. CONCLUSIONS Our results lend some support to the hypothesis that prostate cancers that harbor TMPRSS2:ERG may be etiologically distinct from fusion-negative cancers. In particular, tomato sauce consumption may play a role in reducing TMPRSS2:ERG-positive disease.
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Affiliation(s)
- Rebecca E Graff
- Departments of Epidemiology, Departments ofEpidemiology and Biostatistics and
| | - Andreas Pettersson
- Departments of Epidemiology, Clinical Epidemiology Unit, Department of Medicine Solna, Karolinska Institutet, Stockholm, Sweden
| | - Rosina T Lis
- Department of Pathology and Center for Molecular Oncologic Pathology, Dana-Farber Cancer Institute, Boston, MA
| | | | | | - Kathryn M Wilson
- Departments of Epidemiology, Channing Division of Network Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, MA
| | - Jennifer R Rider
- Departments of Epidemiology, Channing Division of Network Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, MA
| | - Michelangelo Fiorentino
- Departments of Epidemiology, Center for Molecular Oncologic Pathology, Dana-Farber Cancer Institute, Boston, MA; Pathology Unit, Addarii Institute, S Orsola-Malpighi Hospital, Bologna, Italy; and
| | - Stephen Finn
- Center for Molecular Oncologic Pathology, Dana-Farber Cancer Institute, Boston, MA; Department of Histopathology, Trinity College, Dublin, Ireland
| | - Stacey A Kenfield
- Departments of Epidemiology, Urology, University of California, San Francisco, San Francisco, CA; Channing Division of Network Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, MA
| | - Massimo Loda
- Department of Pathology and Center for Molecular Oncologic Pathology, Dana-Farber Cancer Institute, Boston, MA
| | - Edward L Giovannucci
- Departments of Epidemiology, Nutrition, and Channing Division of Network Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, MA
| | - Bernard Rosner
- Biostatistics, Harvard T.H. Chan School of Public Health, Boston, MA; Channing Division of Network Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, MA
| | - Lorelei A Mucci
- Departments of Epidemiology, Channing Division of Network Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, MA
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Sardaro MLS, Marmiroli M, Maestri E, Marmiroli N. Genetic characterization of Italian tomato varieties and their traceability in tomato food products-Sardaro-2012-Food Science & Nutrition-Wiley Online Library. Food Sci Nutr 2013; 1:54-62. [PMID: 24804014 PMCID: PMC3951568 DOI: 10.1002/fsn3.8] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [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: 08/17/2012] [Revised: 10/29/2012] [Accepted: 10/29/2012] [Indexed: 12/12/2022] Open
Abstract
Genetic diversity underlies the improvement of crops by plant breeding. Landraces of tomato (Solanum lycopersicum L.) can contain valuable alleles not common in modern germplasms. The aim was to measure genetic diversity present in 47 most common tomato varieties grown in Italy, 35 were varieties used for processing and 12 were landraces considered “salad varieties”. Furthermore, we demonstrated the possibility that the variety traceability can be extended through the entire production chain. Diversity was measured using 11 microsatellite markers and 94 genotypes. Among the markers used, a total of 48 alleles were detected. A dendrogram based on total microsatellite polymorphism grouped 47 varieties into three major clusters at 0.75 similarity coefficient, differentiating the modern varieties from tomatoes landraces. The DNA markers developed confirmed the possibility to support the genotype identification all along the tomato production chain. The number of alleles and genotypes identified in the present work is the largest considering papers on food traceability.
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Affiliation(s)
- Maria Luisa Savo Sardaro
- Department of Life Sciences, University of Parma, Parco Area delle Scienze 11/A, 43124, Parma, Italy
| | - Marta Marmiroli
- Department of Life Sciences, University of Parma, Parco Area delle Scienze 11/A, 43124, Parma, Italy
| | - Elena Maestri
- Department of Life Sciences, University of Parma, Parco Area delle Scienze 11/A, 43124, Parma, Italy
| | - Nelson Marmiroli
- Department of Life Sciences, University of Parma, Parco Area delle Scienze 11/A, 43124, Parma, Italy
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