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At least 397 records · Page 22Linked to original sources
PubMed1991

Systematic comparison of conventional oesophageal manometry with oesophageal motility while eating bread.

Conventional oesophageal manometry is seldom accompanied by symptoms and may indeed be normal in patients with a history of dysphagia. We have recently shown that oesophageal manometry during eating may be helpful in the evaluation of patients with dysphagia but there has been little systematic comparison of fed oesophageal motor patterns with conventional clinical manometry. Oesophageal manometry in response to water swallows and during eating was therefore examined in 58 consecutive patients who had been referred for clinical oesophageal function studies. The patients were divided into three groups according to the percentage of peristaltic activity during conventional manometry: group 1 (n = 21) had 100% peristalsis; group 2 (n = 29) had 1-99% peristalsis and group 3 (n = 8) were aperistaltic. All the patients in group 3 had achalasia and remained aperistaltic during eating, however, was less than with water swallows in both group 1 (53% compared with 100%) and group 2 (49% compared with 82.3%) patients. Synchronous contractions and non-conducted swallows were correspondingly increased during eating. Although there was a significant correlation between the amplitude of peristaltic contractions with water and bread in groups 1 and 2, mean peristaltic amplitudes were less with bread than with water swallows. The data show that there are substantial differences in the distal oesophageal motility patterns produced by water swallows and by eating. Conventional manometry with water swallows does not allow prediction of the fed oesophageal motility pattern, except in patients with achalasia.

Bread↗
PubMed2006

Single-nucleotide polymorphism frequency in a set of selected lines of bread wheat (Triticum aestivum L.).

Information on single-nucleotide polymorphisms (SNPs) in hexaploid bread wheat is still scarce. The goal of this study was to detect SNPs in wheat and examine their frequency. Twenty-six bread wheat lines from different origins worldwide were used. Specific PCR-products were obtained from 21 genes and directly sequenced. SNPs were discovered from the alignment of these sequences. The overall sequence polymorphism observed in this sample appears to be low; 64 single-base polymorphisms were detected in approximately 21.5 kb (i.e., 1 SNP every 335 bp). The level of polymorphism is highly variable among the different genes studied. Fifty percent of the genes studied contained no sequence polymorphism, whereas most SNPs detected were located in only 2 genes. As expected, taking into account a synthetic line created with a wild Triticum tauschii parent increases the level of polymorphism (101 SNPs; 1 SNP every 212 bp). The detected SNPs are available at http://urgi.versailles.inra.fr/GnpSNP">http://urgi.versailles.inra.fr/GnpSNP. Data on linkage disequilibrium (LD) are still preliminary. They showed a significant level of LD in the 2 most polymorphic genes. To conclude, the genome size of hexaploid wheat and its low level of polymorphism complicate SNP discovery in this species.

Bread↗
PubMed1993

Comparison of three different methods for measurement of plaque-pH in humans after consumption of soft bread and potato chips.

Three different techniques for measurement of plaque-pH--the sampling, the microtouch, and the telemetric methods--were compared after subjects had consumed different starch products. Ten volunteers, equipped with partial lower prostheses, incorporating a miniature glass pH electrode, refrained from toothbrushing for 3 days. Four products were tested: (1) soft bread, (2) potato chips, (3) 5% starch, and (4) 5% sucrose. The pH of plaque was measured for 45 min by means of all three of the methods. The results showed that the mean pH at 10 min was 1.5 units lower with the telemetric than with the sampling method and 1.0 unit lower with the telemetric than with the microtouch method. Relatively small differences were found among the effects of the four test products for all three methods, with the clearest distinctions among the pH curves being with the microtouch and telemetric methods. The main conclusions from the present investigation are: (1) that there were large differences in pH levels measured with the sampling, the microtouch, and the telemetric methods, even though they ranked the test products in about the same order, and (2) that the two starchy foods, bread and potato chips, were both easily fermented by dental plaque.

Aged↗
PubMed2001

Development, acceptability and nutritional evaluation of 'Doli Ki Roti'--an indigenously fermented bread.

'Doli Ki Roti'-an indigenously fermented bread popular among the Indian Punjabi community who migrated from Pakistan during partition, is a wheat based product having spiced chickpea as stuffing. It contains a good blend of cereal and legume protein (14.5 to 17.1%), fat (7.3 to 9.2%) and ash (3.8 to 4.7%). It is a good source of dietary essential minerals, i.e. calcium (52.7 to 62.6 mg/100 g), iron (8.7 to 10.6 mg/100 g) and phosphorus (313.8 to 346.7 mg/100 g). The antinutrients like phytic acid and trypsin inhibitors are present in considerable amounts in the unfermented bread but are reduced to the extent of 5 to 18% (phytic acid) and 49 to 70% (trypsin inhibitors) due to the fermentation carried out at 35 and 40 degrees C for varying time periods. The products developed were organoleptically acceptable in terms of colour, taste, texture, flavour, etc.

Bread↗
PubMed2005

Renal effects of oral maillard reaction product load in the form of bread crusts in healthy and subtotally nephrectomized rats.

The biological consequences of chronic consumption of Maillard reaction products (MRPs) on renal function in health and renal disease are still incompletely understood. We investigated the metabolic and renal effects of a diet with varying MRP content in healthy and subtotally nephrectomized rats. Male Wistar rats were subjected to sham operation (control, C, n = 12), or to 5/6 nephrectomy (5/6NX, n = 12). Both groups were randomized into subgroups and pair-fed with either a MRP-poor or -rich diet for six weeks. The diet was prepared by replacing 5% or 25% of wheat starch by bread crust (BC). In spite of pair-feeding, the rats on the 25% BC diet gained more body weight (C: 183 +/- 6 g; C + 5% BC: 197 +/- 7 g; C + 25% BC: 229 +/- 6 g [P < 0.05]; 5/6NX: 165 +/- 10 g; 5/6NX + 5% BC: 202 +/- 3 g; 5/6NX + 25% BC: 209 +/- 8 g [P < 0.05]) and had a higher organ weight (heart, liver, lung, kidney/remnant kidney). Bread crust-enriched diet induced proteinuria (C: 15 +/- 5 mg/24 h; C + 5% BC: 19 +/- 4; C + 25% BC: 26 +/- 3 [P < 0.05]; 5/6NX: 30 +/- 7 mg/24 h; 5/6NX + 5% BC: 47 +/- 9; 5/6NX + 25% BC: 87 +/- 19 [P < 0.01]) and a rise in urinary transforming growth factor beta(1) excretion (C: 0.4 +/- 0.1 ng/24 h; C + 5% BC: 0.6 +/- 0.1; C + 25% BC: 1.2 +/- 0.3; 5/6NX: 0.5 +/- 0.1 ng/24 h; 5/6NX + 5% BC: 0.9 +/- 0.1; 5/6NX + 25% BC: 1.6 +/- 0.2 [P < 0.01]). Plasma creatinine or creatinine clearance were not affected significantly. In conclusion, our data suggests that long-term consumption of a diet rich in MRPs may lead to damage of the kidneys.

Animal Feed↗
PubMed2005

Dietary bread crust advanced glycation end products bind to the receptor for AGEs in HEK-293 kidney cells but are rapidly excreted after oral administration to healthy and subtotally nephrectomized rats.

In renal HEK-293 cells, the dietary Maillard reaction compounds casein-linked Nepsilon-carboxymethyllysine (CML), CML, bread crust (BC), and pronyl-glycine (a key compound formed in association with the process-induced heat impact applied to bread dough) all showed activation of p38-MAP kinase. Expression of the C-terminus truncated receptor for advanced glycation end products (RAGE) resulted in a reduction of HEK-293-MAP kinase activation. As these findings suggested a RAGE-mediated activating effect of CML, BC, and pronyl-glycine on kidney cellular signal transduction pathways, an in vivo study was performed. Male Wistar rats were subjected to a sham operation (CTRL, n = 20) or to 5/6 nephrectomy (NX, n = 20). Both groups were randomized into two subgroups and fed 20 g of a diet containing either 25% by weight BC or wheat starch (WS). GC-MS analyses of CML, carboxyethyllysine (CEL), and pentosidine revealed increased levels of CML and CEL in the liver but decreased levels of CML in the kidneys of CTRL and NX rats fed the BC diet compared to those on the WS diet. However, urinary levels of CML were also elevated in the CTRL and NX rats on the BC diet, pointing to enhanced excretion of AGEs after BC administration. Although renal insufficiency in the NX rats was reflected by proteinuria, the renal handling of CML and, presumably, other AGEs was not impaired.

Animals↗
PubMed2004

Sources of dietary iodine: bread, cows' milk, and infant formula in the Boston area.

Dietary iodine is essential for thyroid hormone production. Although U.S. dietary iodine is generally adequate, some groups, especially women of childbearing age, are at risk for mild iodine deficiency. Children's average urinary iodine is higher than that of adults. U.S. dietary iodine sources have not been assessed recently. A survey of iodine content in 20 brands of bread, 18 brands of cows' milk, and eight infant formulae was performed between 2001 and 2002. Three bread varieties contained more than 300 microg iodine per slice. Iodine content in other brands was far lower (mean +/- sd, 10.1 +/- 13.2 microg iodine/slice). All cows' milk samples had at least 88 microg iodine/250 ml, ranging from 88-168 microg (116.0 +/- 22.1 microg/250 ml). Infant formulae values ranged from 16.2 to 56.8 microg iodine/5 oz (23.5 +/- 13.78 microg/5 oz). The public should be aware of the need for adequate dietary iodine intake and should be aware that ingredient lists do not reflect the iodine content of foods.

Animals↗
PubMed1991

Soft plastic bread packaging: lead content and reuse by families.

The presence of lead in labels painted on soft plastic bread packaging was evaluated. Lead was detected on the outside of 17 of 18 soft plastic bread bags that were analyzed, with an average of 26 +/- 6 mg per bag with lead. Of 106 families questioned, 16 percent of respondents reported turning the bags inside out before reusing for food storage, thus putting food in contact with the lead paint. We estimate that a weak acid, such as vinegar, could readily leach 100 micrograms of lead from a painted plastic bag within 10 minutes. Further, lead and other metals painted on food packaging of any type becomes part of the municipal waste stream subject to incineration and to land-filling. The use of lead in packaging presents an unnecessary risk to public health.

Bread↗
PubMed2000

Performance and meat quality of beef steers fed corn-based or bread by-product-based diets.

A feeding trial was conducted with beef breed steers (120) to determine the effects of substituting bread by-product (BBy) for whole shelled corn on performance and meat quality. Chemical analysis of each diet ingredient and in vitro rates of digestion from gas production of BBy and corn were determined to provide accurate information for diet evaluations using the 1996 Beef NRC Model Level 2. Bread by-product contained 16% CP (75.6% degradable) and 75.1% non-structural carbohydrates (70% as starch, which had a digestion rate of 16%/h). The steers were given one estrogenic implant (Synovex-S) and started on the experiment at 15 mo of age and an average weight of 364 kg. The cattle were commercially slaughtered in three groups (40 steers at 101, 60 steers at 126, and 20 steers at 160 d on feed) weighing an average of 553 kg when they reached a small degree of marbling. Carcasses were electrically stimulated to prevent cold shortening of muscles. Warner-Bratzler shear force values were measured in rib steaks at 5, 14, and 21 d after slaughter (n = 76). Rib steaks from 30 steers per treatment were evaluated for palatability traits. Use of BBy at 55% of the diet (substituted for 75% of the corn) significantly improved feed efficiency by 8.1%. There were no statistically significant differences between the two diets for effects on ADG, carcass characteristics, shear force values, or sensory panel ratings of tenderness, juiciness, flavor, or overall acceptability. After adjusting intestinal starch digestibility in Level 2 to 63% for the whole corn and 90% for the BBy, predicted ADG matched that observed. Apparent NE(g) values for BBy and corn were 1.57 and 1.41 Mcal/kg, respectively.

Animal Feed↗
PubMed1975

Go ..., eat thy bread with joy.

Bread--man's oldest "convenience food" --is often overlooked in this era of "take-away" and snack foods. Bread is a nutritious food which contributes protein, vitamins of the B group, some calcium and iron as well as starch, the preferred form of carbohydrate, to the diet. Being low in fat it is not as high in calories as is often thought.

Adult↗
PubMed2007

Iodine status of Tasmanians following voluntary fortification of bread with iodine.

OBJECTIVE: To describe changes in the iodine status of Tasmanians following voluntary fortification of bread with iodine in October 2001. DESIGN AND SETTING: Post-intervention, cross-sectional urinary iodine surveys of Tasmanian schoolchildren aged 8-11 years were used to assess population iodine status. Participants were selected using a one-stage cluster sampling method. The sampling frame comprised classes containing fourth-grade children from all Tasmanian government, Catholic and independent schools. Results were compared with pre-intervention survey results. MAIN OUTCOME MEASURES: Median urinary iodine concentration (UIC) and percentage of UIC < 50 microg/L ascertained from spot urine samples. RESULTS: Median UIC was 75 microg/L in 1998, 72 microg/L in 2000, 105 microg/L in 2003, 109 microg/L in 2004 and 105 microg/L in 2005. Median UIC in post-intervention years (2003-2005) was significantly higher than in pre-intervention years. The percentage of UIC results < 50 microg/L was 16.9% in 1998, 18.7% in 2000, 10.1% in 2003, 10.0% in 2004 and 10.5% in 2005. CONCLUSION: Despite methodological differences between the pre- and post-intervention surveys, switching to iodised salt in bread appears to have resulted in a significant improvement in iodine status in Tasmania. Given iodine deficiency has been identified in other parts of Australia and in New Zealand, mandatory iodine fortification of the food supply in both countries is worthy of consideration. As voluntary fortification relies on industry goodwill, mandating fortification could be expected to enhance population reach and give a greater guarantee of sustainability in Tasmania.

Bread↗
PubMed1998

[Nutritional improvement of French type bread].

In Argentina there is an increasing production of soybean and consequently of oil, it gives a very important amount of proteins of good quality. Also dairy industry produces an useful protein: whey protein concentrate (WPC). The objective of this work is to improve the nutritional value of French bread adding soy flour and whey proteins to the mixture. Physics, sensory and nutritional evaluation were made with statistic treatment by variance analysis, Duncan multiple range test. Soy flour and WPC had an opposite behavior with the water absorption, while the first show an increasing the second produce a decreasing of the absorption values. About the alveographics values they produce a similar effect which is a stretching of the dough. In bread manufacture the product quality was reduced when soy flour and WPC were individually used but this deleterious effect was less important when they were used together in the recipe. Nutritional parameters were improved specially when the soy flour that was used had low heat treatment (PDI 61).

Bread↗
PubMedDate not supplied

Measurement of bromate in bread by liquid chromatography with post-column flow reactor detection.

This method is suitable for the determination of bromate residues in a variety of baked goods. The peer-verified method trial was performed on white bread, multigrain bread, and coffee cake spiked with known levels of potassium bromate. The analytical portion is extracted with deionized water to remove bromate from the bulk of the baked product. The aqueous extract is carried through a series of steps to remove co-extractives that would interfere with the liquid chromatography (LC) in the determinative step or hasten the deterioration of the LC column. The extract is filtered before passing it through a reversed-phase solid-phase extraction (SPE) column and a cation-exchange column in the silver form to remove lipids and chloride, respectively. Ultrafiltration is then used to remove proteins with molecular weights of >30,000 daltons. Finally, a cation-exchange column in the sodium form is used to remove silver ions from the extract. The determinative step uses LC with a reversed-phase column and an ion-pairing agent in the mobile phase. Detection is based on the post-column reaction of bromate with o-dianisidine to form an oxidation product that is quantitated spectrophotometrically at 450 nm. Overall agreement between the submitting and peer laboratories was quite good. For bromate levels of 10-52 ppb, overall mean recoveries were 76.9 and 78.8% for the submitting and peer laboratories, respectively. The standard deviations were higher for the results of the peer laboratory, probably because of the generally higher level of baseline noise present in the chromatograms. The results demonstrate that the method provides adequate accuracy with low-fat as well as high-fat foods. Bromate at levels as low as 5 ppb (ng/g) can be detected with the method.

Bread↗
PubMed2004

[The medical-biological evaluation of the bread made of bioactivated wheat grain].

The brief description of a new kind of bread made of bioactivated wheat grain and obtained by the authors is given. The main stages of carrying out the medical-biological evaluation test of the product on white rats and its results are described. The data of the clinical tests on the new bread application by 45 patients with different somatic pathologies are given. They acknowledge its good digestion and high clinical efficiency.

Adult↗
PubMed1992

Glycaemic and insulinaemic responses to orange and apple compared with white bread in non-insulin-dependent diabetic subjects.

To study the postprandial blood glucose and insulin responses to exchangeable amounts of simple and complex carbohydrates, eight non-insulin-dependent diabetic subjects consumed 227 g apple, 280 g orange or 50 g white bread on three separate days. The mean postprandial blood glucose response area to white bread (404 +/- 95 mM x 240 min) was significantly higher compared with orange (131 +/- 34 mM x 240 min; P less than 0.05) and apple (157 +/- 57 mM x 240 min; P less than 0.05). Thr glycaemic indices of the fruits were identical: 44 +/- 13 (orange) and 40 +/- 11 (apple). The low glycaemic response to orange and apple may be ascribed to the high content of fructose which is rapidly cleared and metabolized by the liver, without elevating the blood glucose.

Blood Glucose↗
PubMed2005

Genetic variability in triticale x bread wheat derivatives under normal and phosphorus stress regimes.

Twenty six hexaploid triticale (X Triticosecale Wittmack) X bread wheat (Triticum aestivum L. em Thell) derivatives, along with 2 bread wheat and 2 triticale checks, were grown in normal and P-stress environments. Spikes/plant and grain yield/plant, followed by peduncle length, Were the most sensitive to phosphorus deficiency, which also caused a delay in heading and maturity. The heritability and genetic advance for grain yield/plant were high in the stress environment, reflecting the effectiveness of direct selection. The 1000-grain weight, grains/spike and plant height were the important traits for phenotypic selections in both the environments.

Bread↗
PubMed1992

Supplementation with selenium-rich bread does not influence platelet aggregation in healthy volunteers.

In order to establish the effect of an increased dietary selenium supply on platelet glutathione peroxidase (EC 1.11.1.9.; GSH-Px) and platelet aggregation, six healthy subjects were supplemented with 200 micrograms Se as Se-rich bread for 6 weeks. Another six subjects received low-Se bread and served as controls. Platelet GSH-Px activity increased significantly in the supplementation group, whereas no effect could be observed on platelet aggregation. The results of this study do not support the hypothesis that an increased dietary Se intake has a favourable influence on platelet aggregation.

Adenosine Diphosphate↗