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PubMed2003

Characterisation of Lysobacter enzymogenes (Christensen and Cook 1978) strain 3.1T8, a powerful antagonist of fungal diseases of cucumber.

Isolate 3.1T8 of Lysobacter enzymogenes (Christensen and Cook 1978), originating from the rhizosphere of cucumber and shown to have the potential to control Pythium aphanidermatum, is described. The strain produces extracellular proteases and lipases and shows high levels of resistance against streptomycin, kanamycin and tetracycline, but not to chloramphenicol. It shows strong in vitro antibiosis against P. aphanidermatum and several other phytopathogenic fungi. In order to identify the isolate, a carbon substrate oxidation profile (Biolog) was generated, and fatty acid methyl ester (FAME) analysis was performed. Also, the 16S rRNA gene was cloned and sequenced. With Biolog and FAME analysis, no assignment to species level was possible, because the species was not in the respective databases. BLAST analysis of the obtained sequence, followed by phylogenetic analysis, using a number of related and unrelated sequences, showed that the isolate was most closely related to Lysobacter enzymogenes (Christensen and Cook 1978).

Anti-Bacterial Agents↗
PubMed1983

The influence of cooked kidney beans (Phaseolus vulgaris) on intestinal cell turnover and faecal nitrogen excretion in the rat.

Male Wistar rats were fed on semi-synthetic diets containing cooked white kidney beans (Phaseolus vulgaris) or equivalent levels of protein and carbohydrate. No change was observed in over-all nitrogen balance in animals fed on the bean diet, but there was a two- to three-fold increase in their faecal excretion, compared with control rats. This was compensated by a decrease in urinary-N excretion. Homogenized small intestinal mucosa, prepared from bean-fed animals, showed a 28% increase in protein content compared with control material. Measurements of 3H-labelled thymidine turnover indicated that mucosal cell exfoliation was increased by approximately 35% in the small intestines of bean-fed rats compared with controls. It is concluded that though a diet rich in cooked P. vulgaris leads to some increase in mucosal cell turnover in the small intestine of rats, the consequent increase in mucosal protein loss could not account for the increased faecal-N excretion seen in these animals.

Animals↗
PubMedDate not supplied

Effects of cooking fuels on lung function in nonsmoking women.

A case-control study of 20- to 39-yr-old female participants in the Tecumseh Community Health Study compared use of cooking fuels and other factors in women from the highest and lowest quartiles of the lung function distribution. The forced expiratory volume in 1 second (FEV1.0) was used as the index of ventilatory lung function. The use of a kitchen exhaust fan was significantly associated with low lung function. A larger proportion of women with low FEV1.0 used gas for cooking, but this difference was not statistically significant.

Adult↗
PubMed1997

The bioavailability of residues of the furazolidone metabolite 3-amino-2-oxazolidinone in porcine tissues and the effect of cooking upon residue concentrations.

Residues of furazolidone in pig tissues have previously been shown to be bioavailable in the rat. However, no specific furazolidone metabolite has been identified in the tissues of a second species. Tissues were taken from pigs that had been treated therapeutically with furazolidone, lyophilized and then fed to female Sprague Dawley rats for 3 days. Protein-bound and solvent-extractable residues containing the side chain metabolite 3-amino-2-oxazolidinone (AOZ) were detected in the liver, kidney and muscle of the rats using HPLC-thermospray mass spectrometry. Furazolidone-contaminated pig tissues which had undergone solvent extraction and thereby contained only bound residues, was fed to two rats. Bound and extractable AOZ was detected in liver, kidney and muscle. Since it is most likely that consumers would eat animal tissue which had been cooked, an experiment was carried out to determine the effects of cooking upon the concentrations of AOZ residues in pig tissues. Total AOZ concentrations were not significantly reduced in liver, kidney or muscle, following frying, grilling or microwaving.

Animals↗
PubMedDate not supplied

Increasing body size among adult cook islanders between 1966 and 1996.

There is limited evidence of a secular trend toward increased body size among populations in the Pacific Region, although some populations have shown a clear rise in overweight and obesity across the past 30 years or so. Mean height, weight and body mass index (BMI) of adults surveyed in 1996 on Rarotonga, the Cook Islands, are reported by age group and compared with data collected in 1966 by Evans and Prior, to determine the extent to which a secular trend in increasing body size has taken place across this 30-year period. In addition, a comparison of these anthropometric variables between subjects born on the most modernized island of Rarotonga with those born on other less-modernized islands is made, to determine the extent to which adult body size differs according to place of origin. Comparing the sample of those born on Rarotonga, the most modernized island, with those born on other, less modernized islands shows those born on Rarotonga to be taller, but not relatively heavier than those born elsewhere in the Cook Islands. Both males and females of the 1996 sample of adults are significantly taller, heavier, with higher BMI compared with the 1966 sample, indicating a secular trend toward increased body size across this 30-year period. The mean BMIs of the younger age groups in 1996 are greater than those of the same age groups in 1966, indicating a secular trend toward greater body fatness. There has been a significant increase in obesity among both males and females. In 1966, 14% of males had a BMI greater than 30, while in 1996, the proportion was 52%. Among females, 44% of those measured in 1966 had a BMI greater than 30, while in 1996 the proportion was 57%. The higher mean stature of younger adult males relative to older ones suggests that the secular trend toward increasing height may have been underway prior to 1966. The mean statures and weights of adults aged 60 years and older in the 1996 sample are more similar to values given for most age groups in the 1966 sample, indicating that the secular trend toward increased weight and height may have begun 50-60 years ago.

Adult↗
PubMed2002

Reasonable paternalism and the limits of sexual freedom: a response to Greenspan and Leicester and Cooke.

This response argues that Greenspan's comment is basically incoherent, and that the position taken by Leicester and Cooke has unacceptable practical consequences. Greenspan admits that many people with 'mental retardation' lack adult decision-making capacities, but at the same time assumes that they have these very capacities in assigning them freedom rights. Leicester and Cooke consistently argue that people with 'mental retardation' do have adult reasoning powers and therefore should be given freedom rights. But this point has the rather disquieting implication that both the practice of treating 'mental retardation' as an exempting condition and the practice of giving them important special welfare rights seem to loose their justification.

Adult↗
PubMed2000

Age differences in physique of adult males aged 30 to 86 years in Rarotonga, the Cook Islands.

In the Pacific Region, some adult populations have shown a steady rise in overweight and obesity across the 1970s and into the 1990s. While younger adults have been shown to have lower body mass index (BMI) than older ones in both the least and most modernised Samoan populations, among intermediately modernised Samoan populations, BMI has been found to be higher in younger adults than in older ones. A survey in the Cook Islands carried out in 1966 showed no age group differences in height, weight and BMI among adult males, but significantly higher mean weight and BMI among adult males aged 30 years and above. The present analysis gives mean height, weight, BMI and skinfolds of adult males above 30 years of age on Rarotonga in 1996, and examines whether the BMI-age group relationship now shows a similar transitional pattern to that observed on American Samoa. In addition, the 1996 values are compared with values obtained in 1986, to determine whether changes in physique have taken place across this time. In the 1996 volunteer sample of 142 male Cook Islanders, older adults are significantly shorter, lighter, with lower BMI than younger adults. Furthermore, the younger adults of the 1996 survey are significantly heavier, with greater BMI than the 1986 sample. This suggests that the adult male Rarotongan population is in an intermediate position with respect to lifestyle transition, the secular trend in body size and increasing prevalence of obesity, and that there has been a rapid increase in body fatness prevalence among younger adults.

Adult↗
PubMed2002

Effect of traditional, microwave and industrial cooking on inositol phosphate content in beans, chickpeas and lentils.

An high-performance liquid chromatography method for determining inositol phosphate fractions was adapted to legumes. The validity of the method was assessed by estimating the following analytical parameters: linearity (linear response between 125 and 5000 microg inositol hexaphosphate (IP(6))/ml); instrumental precision and method precision (relative standard deviation, %) were 1.9% (IP(6)) for instrumental, and 2.5% (IP(6)) and 8.2% (IP(5)) for method precision. An accuracy was estimated by percentage recovery (72 +/- 3%). The application of this method to raw, conventional, microwave-cooked and ready-to-eat beans, chickpeas and lentils gave IP(6) contents ranging from 0.63 g/100 g dry matter in ready-to-eat lentils to 1.87 g/100 g dry matter in raw beans. The IP(6) content was reduced by all the cooking procedures, while the relative percentage of inositol pentaphosphate increased in all the legumes studied, and reached the maximum of 31% (expressed in relation to dry matter) in ready-to-eat beans.

Chromatography, High Pressure Liquid↗
PubMed2004

Effects of irradiation on protein electrophoretic properties, water absorption and cooking quality of lentils.

Effects of gamma irradiation at doses of 1 kGy, 5 kGy, and 10 kGy on water absorption properties, cooking quality and electrophoretic patterns of insoluble proteins of red and green lentil samples were investigated. The densitometric analysis indicated that the effects of irradiation on sodium dodecyl sulfate-polycrylamide gel electrophoresis patterns of red and green lentil proteins were not significant. Generally, a 1 kGy irradiation dose did not significantly affect the water absorption properties of the lentil samples while significant increases were observed at the 5 kGy level. The dry and wet cooking times were found to be significantly decreased, as the irradiation level increased in all red and green lentil samples.

Absorption↗
PubMed1991

A new colon and mammary carcinogen in cooked food, 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP).

2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), which is produced during cooking and is mutagenic to bacteria and cultured mammalian cells, was found to induce high incidences of colon and mammary carcinomas in F344 rats when administered at a concentration of 400 p.p.m. in the diet for 52 weeks. Since PhIP is the most abundant of the mutagenic heterocyclic amines in cooked meat and fish, the compound might be related to malignancies of the colon and breast in humans.

Animals↗
PubMed1998

Bioactivation of the cooked food mutagen N-hydroxy-2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine by estrogen sulfotransferase in cultured human mammary epithelial cells.

Cooked food mutagens from fried meat and fish have recently been suggested to contribute to the etiology of breast cancer. Thus, the most prevalent of these compounds, i.e. 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, or rather its more mutagenic N-hydroxylated metabolite (N-OH-PhIP), forms DNA adducts in mammary cells, including human mammary epithelial (HME) cells. The objective of this study was to determine the involvement of estrogen sulfotransferase (EST), the only sulfotransferase identified in HME cells, in the further bioactivation of N-OH-PhIP. These studies were done in vitro using human recombinant EST and in intact HME cells. Human recombinant EST increased the covalent binding of [3H]N-OH-PhIP to calf thymus DNA approximately 3.5-fold in the presence of the sulfotransferase co-substrate 3'-phosphoadenosine-5'-phosphosulfate at each N-OH-PhIP concentration (1, 10 and 100 microM) (n = 6, P < 0.001). In contrast, EST did not catalyze the DNA binding of two other cooked food mutagens, N-hydroxy-2-amino-3-methylimidazo[4,5-f]quinoline and N-hydroxy-2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline, which are mainly hepatocarcinogens. Cultured HME cells displayed high EST activity, which could be completely inhibited by 1 microM estrone. When the cells were incubated with [3H]N-OH-PhIP, binding to native DNA occurred at 60-240 pmol/mg DNA. This binding was inhibited to 55% of control by 1 microM estrone (P < 0.01, n = 8), suggesting that EST plays a significant role in carcinogen bioactivation in human breast tissue.

Biotransformation↗
PubMed1999

Transport of the cooked-food mutagen 2-amino-1-methyl-6-phenylimidazo-[4,5-b]pyridine (PhIP) across the human intestinal Caco-2 cell monolayer: role of efflux pumps.

Cooked-food mutagens formed when frying meat have been suggested to contribute to the etiology of colon, breast and prostate cancer. The most prevalent of these mutagens is 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), which after absorption is bioactivated by both phase I and phase II enzymes. Although available data suggest absorption of PhIP in humans, the extent and mechanism of absorption are unknown. In the present study we examined the transport of [(3)H]PhIP through the human Caco-2 intestinal epithelial cell monolayer, a well-accepted model of human intestinal absorption. The influx, or absorption, was extensive and linear for 2 h and up to a PhIP concentration of 5 microM. Still, the basolateral to apical efflux [apparent permeability coefficient (P(app)) 54.2 +/- 0.7x10(-6) cm/s, mean +/- SEM, n = 24] was 3.6 times greater than the apical to basolateral influx (P(app) 15.1 +/- 0.6x10(-6) cm/s, n = 21, P < 0.0001). Equilibrium exchange experiments demonstrated the efflux to be a true active process. Preincubations with verapamil, an inhibitor of P-glycoprotein-mediated transport, or MK-571, an inhibitor of multidrug resistance-associated protein-mediated transport, stimulated influx and reduced efflux of PhIP, suggesting that PhIP is a substrate for both of these transporters. These findings should be considered when determining exposure to the cooked food mutagens.

ATP Binding Cassette Transporter, Subfamily B, Mem↗
PubMed2004

Meat intake, cooking-related mutagens and risk of colorectal adenoma in a sigmoidoscopy-based case-control study.

Reported habits of red meat consumption, particularly red meat that has been cooked to the degree termed 'well-done', is a positive risk factor for colorectal cancer. Under high, pyrolytic temperatures, heterocyclic amines (HCA) and benzo[a]pyrene (BP) molecules can form inside and on the surface of red meat, respectively. These compounds are precursors that are metabolically converted to compounds known to act as mutagens and carcinogens in animal models, yet their role in human colorectal carcinogenesis remains to be clarified. We investigated whether intake of these compounds is associated with risk of colorectal adenoma in the context of a polyp-screening study conducted in Southern California. Using a database of individual HCAs and BP in meats of various types and subjected to specified methods and degrees of cooking, we estimated nanogram consumption of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, 2-amino-3,4,8-trimethylimidazo[4,5-f] quinoxaline, 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline and benzo[a]pyrene (BP). We observed a 6% increased risk of large (>1 cm) adenoma per 10 ng/day consumption of BP [OR = 1.06 (95% CI, 1.00-1.12), P (trend) = 0.04]. A major source of BP is red meat exposed to a naked flame, as occurs during the barbecuing process. Consistent with this finding an incremental increase of 10 g of barbecued red meat per day was associated with a 29% increased risk of large adenoma [OR = 1.29 (95% CI, 1.02-1.63), P (trend) = 0.04]. Individuals in the top quintile of barbecued red meat intake were at increased risk of large adenoma [OR = 1.90 (95% CI, 1.04-3.45)], compared with never consuming barbecued red meat. The consumption of oven-broiled red meat was inversely related to adenoma risk compared with non-consumers [OR = 0.49 (95% CI, 0.28-0.85)]. We did not identify any association with consumption of individual HCAs and colorectal adenoma risk. These results support the hypothesis that BP contributes to colorectal carcinogenesis.

Adenoma↗
PubMed2000

Mapping of genes for cooking and eating qualities in Thai jasmine rice (KDML105).

Thai jasmine rice, KDML 105, is known as the best quality rice. It is known not only for its aroma but also for its good cooking and eating qualities. Amylose content (AC), gel consistency (GC) and gelatinization temperature (GT) are important traits determining rice quality. A population of recombinant inbred lines (RIL) derived from KDML105 x CT9993 cross was used to study the genetic control of AC, GC and GT traits. A total of 191 markers were used in the linkage map construction. The 1605.3 cM linkage map covering nearly the whole rice genome was used for QTL (define QTL) analysis. Four QTLs for AC were detected on chromosomes 3, 4, 6 and 7. These QTLs accounted for 80% of phenotypic variation explained (PVE) in AC. The presence of one major gene as well as several modifiers was responsible for the expression of the trait. Two QTLs on chromosome 6 and one on chromosome 7 were detected for GC, which accounts for 57% of PVE. A single gene of major effect along with modifier genes controls GC from this cross. The QTLs in the vicinity of waxy locus were major contributors in the expression of AC and GC. The finding that the position of QTLs for AC and GC were near each other may reflect tight linkage or pleiotropy. Three QTLs were detected, one on chromosome 2 and two on chromosome 6, which accounted for 67% of PVE in GT. Just like AC and GC, one major gene and modifier genes governed the variation in GT resulting from the KDML105 x CT9993 cross. Breeding for cooking and eating qualities will largely rely on the preferences of the end users.

Amylose↗
PubMed1983

Effects of feeding cooked ground beef on plasma lipid and apolipoprotein concentrations in male turkeys.

Two experiments with male turkeys were designed to study the effects of eating cooked ground beef on plasma lipid and lipoprotein levels. In both experiments, cooked ground beef from forage-finished cattle (F-Bf) and grain-finished cattle (G-Bf) were added at an average of 28.1 and 34.5 g of beef per 100 g of ration in order to provide 40% of the protein requirement. The experimental diets formulated to be isocaloric and isonitrogenous were: 1) basal diet (negative control) in which soybean meal and corn oil served as protein and fat sources, respectively; 2) basal plus crystalline cholesterol (positive control) incorporated at 1 and 2% of the diet in trials 1 and 2, respectively; 3) basal plus F-Bf; 4) basal plus G-Bf. The polyunsaturated to saturated fat ratio averaged 3.45 for diets 1 and 2 and 0.17 for diets 3 and 4, respectively. At 16 weeks, consumption of diets 3 and 4 elevated (P less than 0.05) plasma triglyceride levels and phospholipid levels (trial 1). In trial 2, only diet 4 elevated (P less than 0.05) plasma phospholipid levels. In both trials, the beef diets did not significantly elevate plasma cholesterol and high density lipoprotein (HDL) cholesterol levels above the basal diet. However, the major apoprotein in the HDL fraction, apolipoprotein A-I (apoA-I), was increased (P less than 0.05) in the plasma of male turkeys fed the G-Bf diet in both trials and F-Bf diet in trial 1. Plasma apolipoprotein B (apoB), primarily found in low density lipoproteins (LDL), was increased (P less than 0.05) in one of the two trials by the inclusion of beef in the diet. There were no significant differences in plasma cholesterol, HDL-cholesterol, apoA-I and apoB levels between the types of beef (F-Bf vs. G-Bf).

Animal Feed↗
PubMed1983

Bioavailability to anemic rats of iron from fresh, cooked or nitrosylated hemoglobin and myoglobin.

Bioavailabilities of heme iron prepared from lyophilized, fresh, cooked, nitrosylated hemoglobin and purified myoglobin in semipurified diets were investigated in two experiments. In experiment 1, the bioavailabilities of porcine and bovine hemoglobins were about one-third that for ferrous sulfate regardless of hemoglobin treatments. The efficiency of hemoglobin regeneration by anemic rats fed nitrosylated pork hemoglobin was significantly depressed compared with that by those fed unnitrosylated products. Cooking did not affect the availability of the heme iron, whereas washing tended to increase it. In experiment 2, the hemoglobin regeneration efficiency of the purified myoglobin diet was lower than reported by others for meat diets, and was even lower than that of the purified hemoglobin diet. The respective efficiency values for the basal, basal + FeSO4, hemoglobin, and myoglobin diets (experiment 2) were 0.073, 0.581, 0.199, and 0.125. The efficiencies of converting hemoglobin and ferrous sulfate iron into hemoglobin by the anemic rats were very similar to reported absorption values for these iron sources by iron-deficient human subjects.

Anemia↗
PubMed2002

Naringenin from cooked tomato paste is bioavailable in men.

Naringenin has been shown to exert antiestrogenic, cholesterol-lowering and antioxidant activities, as well as an indirect modulation on the metabolism of many xenobiotics. It is one of the most abundant polyphenols in tomato. Given the widespread consumption of tomato (Lycopersicum esculentum) and tomato-based products, this study was designed to determine whether plasma levels of naringenin were detectable in five men after consumption of a test meal containing 150 mg of cooked tomato paste. Naringenin intake with the test meal was 3.8 mg. Blood was drawn from fasting subjects and 2, 4, 6, 8 and 24 h after the meal. To compare the results with a control, the same meal without tomato paste (control meal) was administered to the same subjects 2 wk later. Analyses were performed using high-performance liquid chromatography coupled with a CoulArray electrochemical detector. The peak plasma concentration was 0.12 +/- 0.03 micro mol/L 2 h after the meal. Unconjugated naringenin was not detected. Naringenin was not detected in plasma at any time after consumption of the control meal. In addition to naringenin, we detected rutin and chlorogenic acid in tomato paste, but these polyphenols and their derivatives (quercetin and caffeic acid) were not detected in plasma at any time. To the best of our knowledge, this is the first study demonstrating naringenin bioavailability in humans after consumption of a meal containing cooked tomato paste.

Adult↗
PubMed2004

Carbohydrate fractions from cooked fish promote iron uptake by Caco-2 cells.

The objective of this study was to isolate and characterize the meat factor(s) that enhances nonheme iron bioavailability using various analytical and in vitro cell culture techniques. Nonheme iron bioavailability was measured via radiolabeled iron uptake or ferritin formation in Caco-2 cells. Fish haddock fillet was cooked and lyophilized to be used as the muscle tissue of choice because of its low intrinsic iron content. It was demonstrated that the low pH of the stomach (pH 2.0) was the primary factor responsible for initiating the enhancing effect of fish on nonheme iron uptake. Subsequently, cooked fish samples were titrated with HCl to pH 2.0 and incubated for 1 h without digestive enzymes to release the factor(s) from the fish. The supernatant of this acidic digest was then used as a starting material for the meat factor isolation procedures. Fractions generated through Sephadex G-25 size exclusion increased Caco-2 cell iron uptake approximately 9-fold. Subsequent chromatography of these fractions via C18 reverse-phase HPLC were conducted, and enhancing activity was observed only in the "injection peak." This observation coupled with protein measurement and amino acid composition analysis revealed that the active fractions contained negligible amounts of proteins or amino acids. Active fractions were highly enriched with carbohydrates. Subsequent chromatography via high performance anion exchange chromatography with pulsed amperometric detection yielded 3 active peaks that increased Caco-2 cell iron uptake 3.4- to 4.9-fold. Our results indicate that specific carbohydrates contribute to the enhancing effect of meat on iron uptake by the enterocyte. These carbohydrates may be oligosaccharides originating from glycosaminoglycans in the extracellular matrix of muscle tissue.

Animals↗