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At least 451 records · Page 25Linked to original sources
PubMed2005

Assessment of cereal-grain warming pad as a heat source for newborn transport.

OBJECTIVE: The study assessed warming pad (WP) filled with either mung beans or dry corn used in feeding livestocks as a heat source for newborn transport. Its use was to compensate for lack of transport incubator or to employ as a supplemental heat source for warming the infant or incubator when transport made in cold weather. MATERIAL AND METHOD: The WP was made of a strong-cotton-cloth bag (the fabric for making jeans) with a size of A4 paper sheet. The bag was filled with one kilogram of either mung beans or dry corn (used in feeding livestocks). The WP was heated in a 800-watts microwave oven for 2 minutes with grains thoroughly mixed inside to distribute heat evenly and put in a disposable A4-size brown envelope. The temperature at the surface of the brown envelope with the WP inside was recorded every 5 minutes for 120 minutes to assess which cereal grain could emit more heat and keep the heat longer Then the WP was heated in the microwave oven for 1, 1 1/2 and 2 minutes, placed in the same size of brown envelope and covered with two towels. The temperatures at the surface of the brown envelope and each layer of towels were recorded with the same frequency and duration. RESULTS: The cereal-grain WPs, both mung beans and dry corn, were equally effective in producing heat when warmed in the microwave oven. The mean maximal temperatures at the surface of brown envelope were too high for direct application to newborns. The mean maximal temperatures of towels covering the paper envelope with WP heated in the microwave oven for 1 minute were as followed. At the first towel, which was close to the WP, the mean temperature reached 42 degrees C (107.6 degrees F) in 10 minutes after warming and was maintained > or = 42 degrees C for 10 minutes. All temperature measurements at the first towel was < or = 42 degrees C at 35 minutes. At 2 hours the mean temperature of the first towel was 35.6 degrees C (96.1 degrees F) which was higher than room temperature by 5.3 degrees C (41.5 degrees F). The maximal mean temperature measured at the second towel, representing the infant's skin contact surface, was 39.7 degrees C (103.5 degrees F) at 15 minutes of which the peak temperature was 41.0 degrees C (105.8 degrees F). CONCLUSION: The cereal-grain WP, when used along with traditional nursing interventions as a heat source during newborn transport, should be safe with careful handling. It should be heated in the microwave oven exactly for one minute. A towel is placed above an A4-size brown envelope with the WP inside and the bundled infant is placed on it. Remove the towel at 35 minutes and lay the bundled infant on the brown envelope. It should be effective and safe in providing a warm transport for at least 2 hours since the temperature of the WP at the towel representing skin contact surface is not higher than 42 degrees C (107.6 degrees F) and there is no risk for hot water leakage.

Body Temperature↗
PubMed1990

[Soluble and insoluble dietary fiber in cereals and legumes cultivated in Chile].

Insoluble, soluble and total dietary fiber (DF) were determined in 35 varieties of certified whole seeds (without processing) of cereals (rice, oat, rye, and wheat) and legumes (pea, cowpea, beans, chikpea, lentil and lupine). The enzymatic method of Asp, Johansson and Siljestrom was used, with modifications in relation to time of incubation with alpha amylase, filtration system and volumes of the filtrates. Results were expressed as g/100 g dry weight. Total DF for cereals showed a range from 10.1 (wheat var. Chasqui) to 22.2 (rice var Quella). Rye, var. Tetra Baer and oats var. Pony Baer presented the highest soluble fiber content (3.3 and 3.9, respectively). In legumes, total DF fluctuated between 12.7 (pea, var. yellow) and 36.6 (lupine, var. Multolupa). Bean, var. Pinto INIA and lupine var. Multolupa presented the highest soluble fiber values (5.8 for both). Based on the results of this research work, it might be concluded that great variation exists in regard to the amount of total soluble and insoluble DF in cereals and legumes, a fact which impedes generalization as to its content in each food item.

Agriculture↗
PubMed1990

Haemoglobin fortified cereal: a source of available iron to breast-fed infants.

We tested in the field an extruded rice flour, fortified with a bovine haemoglobin concentrate (Fe:14 mg/100 g of powder). This cereal has a high iron bioavailability, good protein quality and amino acid score. Healthy, term breast-fed infants were prospectively studied. One group (n = 92) received the fortified cereal (from 4 to 12 months of age). As control, 96 infants received regular solid foods (cooked vegetables and meat) from age 4 months. At the end of the field trial, a subsample of infants in both groups was supplemented with 45 mg Fe during 90 d. Iron nutrition status was determined at 9, 12 and 15 months. At 12 months, iron deficiency anaemia was present in 17 per cent of controls, in 10 per cent of fortified infants as a whole, but only in 6 per cent of the babies who consumed over 30 g of cereal/d. In addition, this latter group did not show any significant changes in iron nutrition status after the supplementation trial. Results demonstrate that the consumption of a haemoglobin fortified cereal is effective in markedly reducing the incidence of iron deficiency in breast-fed infants.

Biological Availability↗
PubMed1990

Anaphylaxis following ingestion of a psyllium-containing cereal.

Recently, psyllium hydrophilic mucilloid, a bulk-forming laxative, has been added to breakfast cereals for cholesterol-lowering effects. We report a case of a 60-year-old woman with no prior history of psyllium ingestion who developed anaphylactic symptoms after eating a psyllium-containing cereal. Her only previous exposure was dispensing a psyllium-containing laxative as a nurse. Immunoglobulin E-mediated sensitization was documented by skin testing and basophil histamine release. The literature is reviewed regarding allergic reactions to psyllium. Health care workers and pharmaceutical workers handling psyllium may be at increased risk due to sensitization from inhalation. Physicians and consumers should be aware of potential serious reactions from eating psyllium-containing cereals even without prior history of ingestion of psyllium.

Anaphylaxis↗
PubMed1989

Haemoglobin-fortified cereal: an alternative weaning food with high iron bioavailability.

Extruded rice flour was fortified with 5 per cent bovine haemoglobin concentrate (BHC). The amino acid score of the product was 59 per cent. The protein efficiency ratio (PER) for the fortified cereal alone was 1.4; however, when given as a mixed diet of cereal and humanized milk (providing 41 and 59 per cent of the protein, respectively) PER was 2.6 (casein standard = 2.5). Iron absorption studies were performed with a double isotope technique, on 10 infants 8-10 months of age. Geometric mean absorption of the rice-BHC iron was 14.2 per cent, as measured with a tag of 55Fe-haemoglobin. The 59Fe-ferrous ascorbate reference dose had a mean absorption of 38.5 per cent. The use of a haem-iron fortified cereal as a weaning food seems feasible and advantageous, supplying an appropriate amount of absorbed iron, an adequate energy density, and a protein which could complement milk protein.

Biological Availability↗
PubMed1988

Annual dose of noise absorbed by machine drivers in wine and cereal growing.

We calculated the annual noise dose absorbed by machine drivers engaged in wine and cereal growing. In order to do that it has been measured the average daily noise dose in the various mechanized operations and then calculated in respect of its duration in a working year. The days spent in manual works were also taken in account. The annual dose of noise became somewhat higher than 90 dB(A) in wine growing, while in cereal growing it was a bit higher than 95 dB(A). The reliability of these data was confirmed by an epidemiological study of hearing damage. In 106 tractor-drivers, employed in farms where wine and cereal growings are done, it was found that the hearing threshold shift due to noise (average 1000-2000-4000 Hz) in relation to the years of employment, had a similar course to that forecasted by the Normative ISO-DIS 1999 in those exposed to a noise dose of 95 dB(A).

Adult↗
PubMedDate not supplied

[Changes in the vitamin content of various cereals during storage].

Thiamine and niacin losses were studied in various cereals (grinding millet, non-grinding oatmeal, fine-ground corn, grinding rice, wheat Poltavskaya, buckwheat, pearl-barley, and grinding pea) stored in sacks at store-houses in two different climatic areas of the USSR - with a temperate and with a dry hot climate, as well as at a constant temperature of 10 degrees C, during 6-29 months. Vitamin losses in grinding millet, non-grinding oatmeal and grinding rice were evaluated considering their treatment with methyl bromide and cereal cooking. It was found that during the storage under conditions of a dry hot climate thiamine and niacin losses comprised 37.8, after methyl bromide treatment - 44.0, and after cooking - 28.6%. Lower vitamin losses were recorded after the cereals storage at a constant temperature of 10 degrees C.

Climate↗
PubMedDate not supplied

Determination of several halogenated fumigants in cereal products by steam distillation and capillary gas chromatography with electron capture detection.

A steam distillation procedure is described for the determination of ethylene dibromide (EDB), ethylene dichloride (EDC), and carbon tetrachloride (CT) in flour, flour-based mixes, baked cakes, breakfast cereals, and citrus fruits. A representative sample is steam distilled using a modified Garman steam distillation apparatus, the steam and volatile components are condensed, and the condensate is partitioned with hexane (EDB) or pentane (EDC and CT). The solvent extract is then injected on-column and analyzed by using a 15 m X 0.32 mm 1.0 micron DB-1701 fused-silica capillary column at 50 degrees C for EDB or a 30 m X 0.25 mm 1.0 micron DB-5 column at 35 degrees C for EDC and CT. For routine EDB determinations as low as 10 ppb, 2 g flour, flour-based mix, or breakfast cereal is distilled and partitioned into 10 mL hexane. For enhanced sensitivity, up to 10 g dry sample can be concentrated into 1 mL hexane, for detection as low as 0.1 ppb (10% FSD, 2.0 pg). Recoveries from flour spiked with 100, 5, and 0.5 ppb EDB were 98.9, 95.1, and 117%, respectively. Coefficients of variation for marketplace flour samples found to contain EDB at 122, 6.0, and 1.2 ppb were 4.6, 6.9, and 3.6%, respectively, and for baby cereal at 0.22 ppb, 4.5%. Recoveries for EDC and CT from flour spiked at 46, 94, and 140 ppb were 61, 73, and 72%, and 96, 95, and 87%, respectively. Coefficients of variation were 10.0, 7.8, and 4.8, and 8.0, 3.2, and 8.4%, respectively.

Chromatography, Gas↗
PubMedDate not supplied

Determination of nivalenol and deoxynivalenol in cereals by electron-capture gas chromatography.

Nivalenol (NIV) is an important Fusarium mycotoxin shown to occur naturally in grains from several countries. Extraction and cleanup procedures previously described for trichothecene analysis have been modified to give good recoveries of NIV from cereal products. The extraction solvent is methanol-water (7 + 3). The extract is treated with 10% aqueous ammonium sulfate solution and then a 10 mL aliquot is partitioned into ethyl acetate (160 mL) on a hydrophilic matrix. After evaporation, the sample extract is dissolved in methylene chloride-methanol (3 + 1) for column chromatography on silica gel 60. The toxins are eluted with methylene chloride-methanol (9 + 1) following column washes with toluene and n-hexane. NIV and deoxynivalenol (DON) trimethylsilyl ethers are formed with Tri-Sil TBT and determined by gas chromatography on a 3% OV-3 packed column or DB-5 capillary column with electron-capture detection. The method has been evaluated for wheat, wheat flour, corn flour, rye flour, and barley. Recoveries averaged 89% for NIV and 106% for DON from ground cereals and flours at a spiking level of 1 microgram/g; 72% and 82%, respectively, from wheat spiked at 0.5 microgram/g; and 90% and 100%, respectively, from cereals spiked at 0.2 microgram/g. Heptafluorobutyrates are used for confirmation of identity; the problem of 2 derivative peaks forming with NIV on the OV-3 packed column has been overcome by using an SPB-5 or DB-5 capillary column which gave single peaks.

Chromatography, Gas↗
PubMed1979

High pressure liquid chromatographic determination of vitamins A and E in cereal products.

A rapid method for the simultaneous determination of vitamins A and E in fortified cereal products has been developed. Saponification of retinyl or tocopheryl esters is not required, permitting direct injection of the extracted lipids onto the high pressure liquid chromatographic column without sample cleanup. Elution times of 2.46 and 3.40 min were determined for retinyl palmitate and tocopheryl acetate, respectively, using a muPorasil column and an isocratic mobile phase of hexane-chloroform (85 + 15) with a flow rate of 1.5 mL/min. The average recovery of retinyl palmitate was 99.2% (std dev. 4.28), and the average recovery of tocopheryl acetate was 94.9% (std dev. 4.10) in 2 cereals containing corn, oat, rice, and wheat. No significant amounts of naturally occurring tocopherols were found in the cereals.

Chromatography, High Pressure Liquid↗
PubMed1980

[Comparative toxicity of different cereals for subjects intolerant of gluten].

Coeliac disease is caused by prolamines, the storage proteins of some cereals, located in the endosperm. Cereals do not all have the same toxicity. The four wheat prolamine groups (alpha, beta, gamma and omega gliadins), visible in electrophoresis at acid pH, have been isolated and their toxicities compared by observing the morphological changes in intestinal biopsies cultured in vitro when peptic-tryptic digests of the studied proteins were added to the culture medium. The toxicity was found to be mainly located in the alpha and beta-gliadins and in peptides of 5 to 10 000 molecular weight. Peptides, resulting from peptic-tryptic hydrolysis, varied in length as a direct function of their proline content. In fact, peptide bond splitting by pepsin and trypsin is known to be blocked by proline. Thus, proline content determines peptide length and toxicity. Wheat, rye and barley toxicities were compared on the basis of a correlation between toxicity and the alpha- and beta-gliadin-like prolamine contents of these cereals. Electrophoretic estimation of alpha- and beta-gliadin-like prolamine content gave the following prediction of relative toxicity (in decreasing order): wheat, triticale, rye, barley and oats.

Amino Acids↗
PubMed1982

Wheat gliadin fractions and other cereal antigens reactive with antibodies in the sera of coeliac patients.

The mixed reverse solid phase passive antiglobulin haemadsorption test (MRSPAH) and the enzyme linked immunosorbant assay (ELISA) were found equally sensitive and fitted for the measurement of serum IgG antibodies against alcohol soluble gliadins. Using the ELISA method, three coeliac sera with elevated antibody titres against gliadins and two control sera with low titres were tested for IgG antibodies against the main groups of wheat proteins (acetic acid soluble glutenins, salt soluble albumins and globulins and alcohol soluble gliadins), eight fractions of gliadin and the alcohol soluble proteins of barley, rye, oat, maize and rice. As rice contained little alcohol soluble protein, a test against acid soluble rice proteins was included. In all three patient sera, titres higher than or equal to that for crude gliadin were found for wheat glutenin and for gliadin fractions seven and eight, both containing alpha gliadins. Similar high titres were found when these coeliac sera were tested against rye, barley and oat prolamines. Maize prolamines gave only low titres and no antibodies could be detected against rice proteins, in line with the tolerance of these latter two cereals by patients with coeliac disease. It would appear that sera from coeliac patients react with more than one antigenic fraction of protein in wheat and other cereals. Also sera from two normal persons appeared to have the same spectrum of reactivity against these cereal proteins as did the three sera from coeliac patients. The titres in normal sera were however much lower.

Antigens↗
PubMed1980

Application of gel permeation chromatography and nonaqueous reverse phase chromatography to high pressure liquid chromatographic determination of retinyl palmitate in fortified breakfast cereals.

A high pressure liquid chromatographic (HPLC) method was developed for determing retinyl palmitate in cereals. Retinyl palmitate is fractionated from other methylene chloride-soluble components by using high pressure gel permeation chromatography (HP-GPC) followed by quantitation with nonaqueous reverse phase (HPLC (RP-HPLC). HP-GPC fractionation was accomplished using 2 microStyragel (100A) columns connected in series on sample extracts in methylene chloride with methylene chloride as the mobile phase. A valve designed to facilitate the collection of the vitamin A fraction was installed in-line between the refractive index and absorbance detectors. RP-HPLC quantitation was achieved on microBondapak C18 (10 micrometers) using methylene chloride-acetonitrile (30 + 70). Based on 23 repetitive analyses, recovery of vitamin A as retinyl palmitate in cereal products was 95.4 +/- 4.2% with spiking levels between 21.4 and 140 micrograms/g. Vitamin A in 15 cereals, representing bran, corn, oats, rice, and wheat, ranged from 34 to 194% of the declared level. The HPLC procedure was compared with the AOAC official colorimetric method and with an ultraviolet spectrophotometric method.

Chromatography, Gel↗
PubMed1995

Variation in the primary structure of waxy proteins (granule-bound starch synthase) in diploid cereals.

The molecular weights of waxy proteins, by SDS-PAGE, and the N-terminal amino acid sequences of mature protein and of V8 protease-induced fragments were determined in diploid cereals. The homology of the primary structure was relatively high among cereals examined here, and there appeared to be a common sequence, V-F-V-G-A-E-M-A, in the vicinity of the N terminus. Based on the amino acid sequences, these cereals could be divided into two groups, including corn and rice in one and diploid wheat, four Aegilops species, rye, and barley in the other. In diploid wheat and Aegilops species there were substitutions of amino acids in the primary structure. Variations of this sort suggest that the primary structure of waxy proteins would provide clues to the phylogenetic relations in the wheat group.

Amino Acid Sequence↗
PubMed1996

Stability of cereal allergens.

BACKGROUND: Ingested cereals and inhaled cereal dusts can cause IgE-mediated allergy. Testing for these allergies yields variable, often undependable results, which could be due to the use of unsuitable or degraded testing materials. OBJECTIVE: We studied the effect of storage media, time and temperature on the stability of protein allergens extracted from wheat, rye, barley and oats flour. We also examined the effect of heat processing similar to that used when preparing foods on the stability of allergenic proteins present in wheat flour. METHODS: After storage experiments proteins in allergen extracts were separated using sodium dodecyl sulfate-polyacrylamide gel electrophoresis and then visualized using immunoblotting or staining with Coomassie brilliant blue. After heat processing wheat flour proteins were extracted and their IgE-binding capacity was estimated. RESULTS: Extracted proteins from wheat, rye and barley flour appeared stable for at least 21 months when stored at 4 degrees C in an aqueous solution containing 50% glycerol and 0.45% sodium chloride. In a medium with 0.4% phenol and 0.9% sodium chloride degradation of many proteins became apparent already after 1 month of storage. Oats extracts lost their IgE-binding capacity more rapidly and the maximal storage time appeared to be 10 months at 4 degrees C in a solution containing 50% glycerol and 0.45% sodium chloride. The IgE-binding capacity of the allergenic proteins decreased as heat-processing temperature and heating time increased. No processing conditions entirely abolished IgE-binding. CONCLUSION: Cereal allergen preparations can be stored either in lyophilized form or at 4 degrees C in 50% glycerol. Unheated materials should be used also when testing for food allergy, as heating reduces allergenicity and thus sensitivity at testing.

Adolescent↗
PubMed1998

[Storage and use of antioxidants in cereal and peanut bars].

The use of fatty materials in cereal bars gives to them a good energetic value; however they are exposed to oxidative rancidity which can affect their acceptability and nutritional value. So, the purpose of this research was to determine the stability in storage and the effect of antioxidants on three tipes of cereal bars with peanuts. Cereal bars with 18% of peanuts were prepared, with and without antioxidants (BHA + BHT; 100 ppm). Bars were packed in polyprolpilene-aluminium-polythilene bags, and were stored at room temperature (18-20 degrees C) for 90 days. Each 30 days, analysis of water activity (Aw); moisture content, peroxides index, sensory quality (flavor, aroma and appearance) and acceptability, were carried out. Moisture content was similar in all bars (7.6-9.6%) and Aw was higher in the bar which contained expanded amaranthus and antioxidant. At the 60th day of storage, the peroxide values were lower in the bars with antioxidants; only the bar which included expanded amaranthus showed significant differences (16.4 meq/kg in the bar with antioxidant and 25.7 meq/kg for the control bar). The sensory parameters were kept within normal status without differences between the bars with antioxidants and the control ones, along all the storage period. Shelf life of bars CM1 and CM2 was at least of 60 days when they are kept at 18-20 degrees C.

Aluminum↗
PubMed2026

Bioactive macromolecules in LAB-fermented cereals: Mechanisms of formation, functional properties, and health benefits.

Cereal and pseudo-cereal based fermented food products represent a substantial segment of global diet, nutrition as well as food security. Fermentation, especially by Lactic Acid Bacteria (LAB) increases the nutritional and functional values of foods by increasing palatability, bioavailability and minimizing antinutritional factors. LAB plays a pivotal role in synthesizing bioactive peptides, vitamins, minerals and reducing anti-nutrients parallelly. This review elucidates the mechanism through which LAB revamping nutritional macromolecules, such as peptides and polysaccharides, during fermentation and their role in the development of traditional as well as modern fermented foods. Additionally, these fermented foods have been associated with several health benefits. Recent advancement in biotechnology such as genome sequencing, functional genomics, and AI-assisted bioinformatics, have significantly enhanced our understanding of the diversity of LAB, the metabolism, and adaptation mechanisms. The combination of in silico and experimental methods has enabled the development of novel food enzymes as well as highly precise fermentation processes. Together with new innovations, growing demands for quality, consistency, safety as well as health benefits point out the significance of continued research. More studies employing both conventional and modern methods are necessary to explore these food groups completely and achieve better food quality, increased nutrition, more health benefits and comprehensive socioeconomic advantages.

Bioactive macromolecules↗
PubMedDate not supplied

Chemiluminescence of cereal products. I. Kinetics, activation energy and effects of solvents.

Addition of water to cereal grains and food products such as flour, bread and crackers stimulates ultraweak chemiluminescence, the intensity of which depends upon cereal species, its origin and history, grinding, time after grinding, initial moisture content, solvent, temperature and additives. Pure carbohydrates (e.g. dextran) display much weaker and shorter chemiluminescence. A low activation energy (25 kJ/mol) in the temperature range of 20-40 degrees C, Van't Hoff coefficient of 1.4 and the diminution of chemiluminescence output in ethanol and acetone vs. water suggest that weak molecular interactions, e.g. hydrogen bond scission or formation, determine the rate-limiting steps of chemi-excitation. The emission decay kinetics fit a hyperbolic function rather than an exponential one, thus suggesting a contribution of the recombination-luminescence of ions and free radicals to the mechanism. The results appear to demonstrate a significant role of weak interactions of the water-carbohydrates systems in processes leading to electronic excitation and chemiluminescence.

Bread↗