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PubMed2002

Bakery foods are the major dietary source of trans-fatty acids among pregnant women with diets providing 30 percent energy from fat.

OBJECTIVE: To estimate intake and identify major dietary sources of trans-fatty acids consumed by healthy, pregnant women. DESIGN: Cross-sectional prospective study using a food intake questionnaire designed specifically to estimate trans-fatty acid intakes calculated from a trans-fatty acid food database developed by food analysis. SUBJECTS/SETTING: Healthy, pregnant women (n=60) were recruited in Vancouver, BC, Canada. STATISTICAL ANALYSES PERFORMED: Using the Statistical Package for the Social Sciences version 9.0, descriptive statistics were applied to all variables and paired t tests were used to determine differences in intakes between second and third trimester of pregnancy. RESULTS: The mean fat intakes (in g/person/day) for the second and third trimesters, respectively, were: 85.8 and 73.9 total fat, 31.5 and 26.4 monounsaturated, 29.7 and 26.3 saturated, 13.6 and 12.2 polyunsaturated, and 3.8 and 3.4 trans. Fat represented 28% of dietary energy in both trimesters. The major sources of trans-fatty acids were bakery foods (33% of trans-fatty acid intake), fast foods (12%), breads (10%), snacks (10%), and margarines/shortenings (8%). APPLICATIONS/CONCLUSIONS: Women following diets providing about 30% energy from fat consumed about 90% of trans-fatty acids as invisible fat, with less than 10% from table spreads. Dietitians should educate pregnant clients about hidden sources of trans-fatty acids and emphasize the importance of dietary fat composition.

Adult↗
PubMed1997

Life-history variation among lines isolated from a laboratory population of Heligmosomoides polygyrus bakeri.

The extent of variation in several life-history traits within a laboratory population of the parasitic nematode, Heligmosomoides polygyrus bakeri, was studied in 10 relatively inbred parasite lines isolated from a stock population and characterized in BALB/c mice after 4, 8 and 11 generations of isolation. As expected, within-line variation for most traits at generation 11 compared to generation 4 significantly decreased (P < 0.01). At each generation of characterization, variation was observed among lines for parasite establishment, rate of development in the host, rate of early egg production, per capita fecundity, short-term and long-term survival and profiles of egg production, rate of decline in egg production, life-long reproductive effort and in vitro egg hatchability. Measures of all traits, except establishment, were highly repeatable. The rate of development was higher at generation 8 compared to the stock (P < 0.0001), and regression analysis revealed that early egg production of lines increased over 11 generations of isolation (P = 0.003). These results, together with the observed decrease (P < 0.01) in total variation of most of the traits over all lines during the process of isolation, suggested an evolutionary response of the traits, probably to the rapid passage of lines every month. The rate of development subsequently decreased between generations 8 and 11 in all lines (P < 0.0001), suggesting that the random genetic drift procedure used to isolate the lines eventually exerted detrimental inbreeding effects on this trait. The evolutionary responses of life-history traits to rapid passage and inbreeding suggest a genetic basis for variation in these life-history traits.

Animals↗
PubMed1998

Liquid chromatographic determination of phenolic antioxidants in bakery products.

A simple and rapid method for the determination of phenolic antioxidants (propyl gallate, octyl gallate, dodecyl gallate, butylated hydroxyanisole and butylated hydroxytoluene) in bakery products is described. The method involves direct extraction and liquid chromatography-UV determination. The linearity (0.9992-0.9999), resolution, precision (coefficients of variation (%) = 3.5-5.9) and recovery (40.2-95.1%) of this method are good.

Antioxidants↗
PubMed1997

The effects of bakery processing on natural deoxynivalenol contamination.

The aim of this study was the evaluation of the influence of the breadmaking process on initial deoxynivalenol (DON) contamination. Samples (92) were taken from four batches of eight different types of products in a low-technology bakery. The final products, as well as the corresponding flours, doughs and fermented doughs were analyzed. Extracts were obtained with acetonitrile:water (84:16), the clean up was made with a multifunctional column and DON was quantified by thin layer chromatography by visual comparison with standards. Confirmation was made by electron capture gas chromatography. The contamination levels in flour samples ranged from 500 micrograms/kg to 2000 micrograms/kg on dry weight basis. The results showed a positive correlation between the initial contamination level and the reduction of DON after fermentation. A significant reduction was observed as a consequence of the breadmaking process.

Bread↗
PubMed2003

Characterization of coloured compounds obtained by enzymatic extraction of bakery products.

Melanoidins, the brown-colored polymers formed through Maillard type reaction in several heat-treated foods, represent a significant part of our diet, with an average intake of grams per day. Most of the studies on the physiological effects of these compounds have been performed using the water soluble melanoidin fractions. But dietary melanoidins formed on the surface of bakery products are poorly soluble in water as well as in organic solvents. In this work, an enzymatic solubilization procedure was developed on a gluten-glucose model system and it was applied to bread and biscuits. The soluble material obtained was tested for its antioxidant activity, for its effect on phase-I and phase-II xenobiotic enzymes and for potential cytotoxic effects. Soluble melanoidins from model system and biscuits exhibit a strong antioxidant activity and do not show any cytotoxicity on Caco-2 cells. Melanoidins extracted from biscuits was able to inhibit the activity of Phase I (NADPH-cytochrome-c reductase) and Phase II (Glutathione-S-transferase) enzymes, whereas the low molecular weight melanoidins isolated from gluten-glucose model system inhibit the activity of NADPH-cytochrome-c reductase.

Antioxidants↗
PubMed2006

Outbreak of hepatitis A in two federal states of Germany: bakery products as vehicle of infection.

In April 2004, increased numbers of hepatitis A were noted in six neighbouring districts in Germany. Exploratory interviews showed that patients had consumed bakery products from company X where two employees had been diagnosed with hepatitis A in February. A case-control study of consumption of products of company X was carried out through telephone interviews. Altogether, 64 cases were identified. Fifty-two cases and 112 controls aged >or=16 years were included in the case-control study. In total, 46/52 cases and 37/112 controls had consumed company X products [odds ratio (OR) 15.5, 95% confidence interval (CI) 6.1-39.7]. Of these, 36/46 cases and 16/37 controls had consumed pastries (OR 4.7, 95% CI 1.8-12.3), 25/46 cases and 12/37 controls had consumed filled doughnuts (OR 2.5, 95% CI 1.0-6.1). Sequence analysis of the VP1-2A junction region indicated 100% strain homology between cases and an infected employee of company X. We recommended reinforcement of hygiene precautions, and consideration of a prolongation of compulsory work absence after post-exposure vaccination.

Case-Control Studies↗
PubMed2001

Improved organoleptic and nutritive properties of bakery products supplemented with amino acid overproducing Saccharomyces cerevisiae yeasts.

Spontaneous yeast mutants isolated in continuous culture as resistant to toxic amino acid analogues, able to increase up to 40 times their free amino acid pool of Thr, up to 160 times their pool of Met, or up to 20 times their pool of Lys, were characterized with regard to properties of industrial interest. Growth rate, mu (h(-1)), and biomass yield, Y (g/L), of the amino acid overproducing mutants (AA(S)) were in many cases similar to those of the wild type, whereas their free amino acid content was substantially increased in laboratory and industrial media (molasses). Doughs fermented with 3% baker's yeast and 0.5% AA(S) mutants produced bakery products that displayed texture similar to those fermented with 3.5% baker's yeast, but the former had a considerable improvement of their taste and aroma. On the other hand, bread content of the essential amino acids Lys, Met, and Thr provided by yeast was also increased.

Amino Acids↗
PubMed2003

Multivariate characterization of the fatty acid profile of spanish cookies and bakery products.

The fatty acid compositions of 39 brands of cookies and bakery products were analyzed with special attention to the their trans-fatty acid content. The average contents (percent w/w of the total fatty acids detected) for the different nutritional fractions were as follows: saturated fatty acids (SFA), 49.43% (SD = 17.04); monounsaturated fatty acids (MUFA), 32.87% (SD = 10.94); polyunsaturated fatty acids (PUFA), 12.48% (SD = 11.29); and trans-fatty acids (TFA), 5.20% (SD = 9.30), the mean fat content being 22.7% (SD = 7.4). C18:1t was the predominant trans isomer found in all of the analyzed samples (mean = 4.04, SD = 8.46). Factor analysis performed on the fatty acid profile allowed a meaningful classification of the samples according to the main source of fat employed in their elaboration. Four factors that explained 75% of the total variance were retained. According to the results obtained, the fat used to elaborate the samples was mainly composed of vegetable and animal fat, and only in a few samples were partially hydrogenated vegetable oils used as the main source of fat.

Analysis of Variance↗
PubMed1999

Fatty acids including trans content of commercial bakery products manufactured in Spain.

Fifteen samples of the most common industrial bakery products sold in Spain were analyzed for their fatty acid composition. Saturated fatty acids occurred in the largest proportions in all samples (mean = 52.8%), followed by monounsaturated (mean = 23.5%) and polyunsaturated fatty acids (mean = 17.2%). A small percentage of trans fatty acids, which were found in all samples, showed a mean value of 5.7%. According to their fatty acid composition, that is, their saturated, monounsaturated, and polyunsaturated fatty acid contents, the statistical analysis (discriminant analysis) showed three groups of samples, suggesting that the fat incorporated in these samples was obtained from different sources.

Chromatography, Gas↗
PubMed2003

Bronchial responsiveness to adenosine-5'-monophosphate and methacholine as predictors for nasal symptoms due to newly introduced allergens. A follow-up study among laboratory animal workers and bakery apprentices.

BACKGROUND: In asthma patients, bronchial hyper-responsiveness (BHR) to adenosine-5'-monophosphate (AMP) reflects bronchial inflammation more closely than BHR to methacholine. In this follow-up study we studied bronchial responsiveness to both stimuli as predictors of new-onset airway symptoms. METHODS: We included 118 laboratory animal workers and bakery apprentices with a work experience of maximally 1 year. The baseline survey comprised a questionnaire, skin prick tests (SPTs) to common and work allergens, blood eosinophil counting, and bronchial challenge with methacholine and AMP. At follow-up, questionnaire and SPTs to work allergens were repeated. Airway symptoms to common allergens and work allergens were defined as nasal symptoms, chest tightness or asthma attack during or after contact with either common or work allergen. Bronchial challenge tests were analysed by BHR at a 15% fall in forced expiratory volume of 1 s (FEV1), and by dose-response-slope (DRS). RESULTS: Fourteen subjects (12%) developed airway symptoms to work allergens, of whom 12 had nasal symptoms. A positive SPT to work allergens occurred in 64%, and was the strongest predictor of airway symptoms [relative risk (RR) 7.5, 95% confidence interval (CI) 2.0-28.6]. Other predictors were airway symptoms to common allergens (RR 4.3, 95% CI 1.4-12.8), blood hypereosinophilia (RR 4.4, 95% CI 1.2-15.4) and BHR, with a slightly higher risk estimate for AMP than for methacholine (RRAMP 3.7, 95% CI 1.1-12.5 and RRmeth 2.8, 95% CI 1.0-8.5). The difference was more distinct analysing airway responsiveness by DRS, for which AMP predicted symptoms better than methacholine (P < 0.05). CONCLUSIONS: Pre-existent bronchial inflammation or a preinflammatory state marked by AMP (hyper)responsiveness increases the vulnerability to develop nasal symptoms.

Adenosine Monophosphate↗
PubMed1989

Effects of Chinese drugs "xiebai" and "dasuan" on human platelet aggregation (Allium bakeri, A. sativum).

Adenosine (1), guanosine (2), and tryptophan (3), as well as beta-sitosterol beta-D-glucoside (4) were isolated from the n-butanol-soluble fraction of Xiebai, the tuber of Allium bakeri Reg., which was recognized to have an anti-platelet aggregation effect. Moreover, 1 and 2 were also isolated from the n-butanol-soluble fraction of Dasuan, the tuber of A. sativum L. Compound 1 showed a significant inhibitory activity against both the primary and secondary wave aggregation of human platelet induced by 2 microM ADP, whereas compounds 2-4 showed no or very low inhibitory effects. The structure-activity relationships on human platelet aggregation with regard to 1, 2 and their derivatives, adenosine 2'-monophosphate (5), adenosine 5'-monophosphate (6), adenosine triphosphate (7), guanosine 3'-monophosphate (8), and guanosine 5'-monophosphate (9), and guanylyl(3'----5')adenosine (10) are discussed. Compounds 5-7 and 10 also inhibited the primary and secondary wave aggregation with a dose-dependent response.

Adenosine↗
PubMed2006

Semicarbazide in Canadian bakery products.

Levels of semicarbazide were determined by liquid chromatography-tandem mass spectrometry using isotope dilution ((13)C(15)N(2)-semicarbazide) methodology, and they were measured, after hydrolysis in 0.125 M hydrochloric acid and derivatization with 2-nitrobenzaldehyde, as a sum of free and bound semicarbazide. Levels of semicarbazide in 11 bakery products, which were sampled at three time intervals from the same source, varied from not detected (<1ng g(-1)) to 560 ng g(-1). In some instances, concentrations of semicarbazide varied between batches of the same product, at times more than tenfold, suggesting that the addition of azodicarbonamide to the same product is not standardized in many baking establishments.

Azo Compounds↗
PubMedDate not supplied

Natural occurrence of deoxynivalenol in wheat, wheat flour and bakery products in Argentina.

The objective of this study was to evaluate the natural occurrence of deoxynivalenol (DON) in wheat, wheat flour and different kinds of breads and pastries widely consumed by the population in Argentina. Of 60 wheat samples analysed, 93.3% were contaminated. The average DON contamination level over all samples was 1798 micrograms/kg, and the minimum and maximum values were 100 micrograms/kg and 9250 micrograms/kg, respectively. The wheat flour samples (61 samples) were contaminated with DON at levels ranging from 250 micrograms/kg to 9000 micrograms/kg with an average of 1309 micrograms/kg. The frequency of DON contamination over 42 samples of different bakery products was 92.8%, with levels ranging from 200 micrograms/kg to 2800 micrograms/kg with an average of 464 micrograms/kg. These results suggest a high risk for consumers of wheat products and the need to monitor final products before consumption.

Argentina↗
PubMed1997

Allergy to flour and fungal amylase in bakery workers.

The purpose of this study was to describe the prevalence of respiratory symptoms and skin prick test findings in a group of 383 employees in a plant bakery population who had the greatest regular exposure to ingredient dusts. The prevalence of positive skin prick tests to fungal amylase was 16%, in contrast to 6% to wheat flour, suggesting that the principal sensitiser is fungal amylase and not flour. Furthermore, the findings suggest that symptomatic allergy to bread-baking ingredients is uncommon (3.1%). In comparison, occasional short-lived symptoms which do not appear to have an allergic aetiology are relatively prevalent (17.2%). Where sensitisation to ingredients arises, fungal amylase present in bread improvers is the principal allergen.

Amylases↗
PubMed2005

Occupational exposure among bakery workers: impact on the occurrence of work-related symptoms as compared with allergic characteristics.

OBJECTIVE: The aim of the study is to examine the relationship between exposure to occupational allergens, sensitization, and atopy and several outcome variables and the independent associations of these interrelated risk factors to work-related symptoms in particular. METHODS: Data were collected by questionnaire, skin prick tests, lung function tests, and exposure measurements among 246 workers from 74 bakeries and analyzed using logistic and linear regression analyses. RESULTS: Exposure levels were associated with respiratory symptoms, sensitization to baker's allergens, and lung function. High exposure and sensitization to common and bakers' allergens were independent risk factors for work-related symptoms. However, allergy determinants performed best in predicting work-related symptoms. CONCLUSIONS: Current exposure to occupational allergens is a risk factor for work-related symptoms, but sensitization to occupational allergens and atopy are more adequate and easier obtainable predictors of work-related symptoms.

Adult↗
PubMed2006

Nasal air sampling for measuring inhaled wheat allergen in bakeries with and without facemask use.

OBJECTIVE: Occupational asthma caused by flour is common in bakers. We applied novel intranasal air samplers (INAS) to assess wheat allergen exposure and evaluate respiratory protection in bakeries. METHODS: Two models of INAS (INAS-M1 and INAS-M2) were compared with simultaneous personal air sampling of inhalable dust, both with and without facemasks. Wheat allergen levels were measured using a sensitive sandwich enzyme immunoassay. Allergenic particles were immunostained for microscopic visualization. RESULTS: Personal air sampling correlated well with INAS-M1 (r = 0.89) and INAS-M2 (r = 0.75). INAS-M2 collected particles more effectively than INAS-M1. Facemasks reduced inhalation of wheat allergen by 96% and 93% measured using INAS-M1 and INAS-M2, respectively. CONCLUSIONS: Nasal air sampling can complement personal air sampling to measure short-term exposure and evaluate respiratory protection. To prevent baker's asthma, facemasks may be an effective solution in addition to improving workplaces.

Air Pollutants, Occupational↗
PubMed1992

Comparison of allergic responses to dust mites in U.K. bakery workers and Swedish farmers.

The IgE RAST response to Dermatophagoides pteronyssinus and four storage mites (Lepidoglyphus destructor, Tyrophagus putrescentiae, Glycyphaghus domesticus, and Acarus siro) was examined in 251 U.K. bakery workers and compared with that previously found in 440 Swedish farmers. Storage mites are found commonly in stored hay and grain so both these groups potentially encounter them in their work. In neither group of workers was a positive RAST (greater than or equal to 0.35 PRU) to D. pteronyssinus correlated with a positive RAST to a single storage mite. As in the Swedish farmers, significant though not strong correlations were found in the U.K. bakers between positive RAST responses to G. domesticus and L. destructor and to T. putrescentiae and L. destructor (P less than 0.05). Homologous and heterologous RAST inhibition studies showed there was low cross-reactivity between storage mites and D. pteronyssinus. L. destructor showed the least inhibition by the other antigens, suggesting it possessed the fewest common allergens. The most important difference in the IgE responses between the two groups was the much higher response to D. pteronyssinus in the U.K. bakers, which was not found in the Swedish farmers whose highest IgE response was to L. destructor.

Agriculture↗
PubMed1994

The role of adult worms in suppressing functional protective immunity to Heligmosomoides polygyrus bakeri challenge infections.

Adult Heligmosomoides polygyrus bakeri, radiolabelled with [35S]-methionine were successfully transferred to naive NIH mice by oral gavage. Adult worms and radiolabel could be detected up to 45 days post-infection. Adult worms gavaged into immune NIH mice, immunized with a drug abbreviated larval infection, were rejected within 45 days. These adults worms were unable to ablate the development of a functional protective response to a larval challenge infection in the NIH strain. In fact 50 adult worms were sufficient to significantly immunize NIH mice against a larval challenge infection. However, adult worms were able to suppress the development of a functional protective response in an outbred CFLP strain. Although a protective immune response could not be elicited to a challenge infection in CBA mice, the presence of gavaged adult worms was shown to increase the susceptibility of mice to a challenge infection. For all mouse strains, no significant difference in levels of L4 antigen-specific serum IgG, IgG1, IgG2a, and IgA existed between immune mice and groups of mice immunosuppressed by adult worms. Levels of L4 antigen-specific serum IgG1 were significantly lower in the poorly immunizable CBA strain compared to CFLP and NIH strains. No correlation was found across mouse strains between the intensity of the antibody response and the mean worm burdens per animal group. In addition, no correlation was found between levels of L4 antigen-specific antibody within each mouse and the loss of worms by individual mice.

Animals↗