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PubMed1993

Effect of processing on the mycoflora and aflatoxin B1 level of a cassava-based product.

Cassava bread was prepared by pre-gelling, battering and baking cassava flour to which were added, in moderate amounts, sugar, yeast solution and edible oil. Baking was at 215 degrees C for 40 min. No mould was isolated from the cassava bread and the mean value of aflatoxin B1 (AFB1) for the three subsamples of cassava bread was 0.03 microgram/kg. The cassava tuber (Manihot esculenta Crantz), which was used for the production of cassava bread had an initial AFB1 level of 1.91 micrograms/kg and the dominant mycoflora were Penicillium oxalicum, Aspergillus flavus, Fusarium spp and some unidentified fungi.

Aflatoxin B1↗
PubMed1979

Evaluation of the protein quality of wheat grains (Grizza 155) and eight related products by the dose-response bioassay.

The amino acid analysis revealed that wheat grains, white and dark flour, baladi bread prepared from white or dark flour, bread prepared from formulae enriched with gluten and biscuits are poor in lysine with chemical scores ranging between 20 and 49. The assessment of the protein quality of wheat and related products was done by slope ratio bioassay. Results based on slopes relative to those of reference casein + methionine ranked bread prepared from dark flour and cooked wheat (belila) as the highest in their protein quality, followed by their parent; wheat (RNV = 44). Dietetic bread with gluten had RNV = 20-24; owing to its high protein content (38%), its utilizable protein approached that of good proteins (8%). Very high significant correlation existed between the two measures of response; gain in weight and net increase in body water as response of nitrogen intake.

Amino Acids↗
PubMedDate not supplied

Metabolic effects of honey (alone or combined with other foods) in type II diabetics.

The metabolic effects of honey - alone or combined with other foods - were investigated in type II diabetics using 2 protocols: A) 33 g honey and 50 g bread (same amounts of carbohydrate) were given on alternate days to 12 patients. Blood levels of glucose, insulin and triglycerides were determined in venous samples before and every 30 min after meal ingestion (for a total of 3h). Areas under glucose curves were equal, although honey - compared to bread - resulted in higher blood sugar concentrations at 30 min (p less than 0.01) and lower at 90 min (p less than 0.05). B) Another 19 type II diabetics consumed on separate days 3 different meals: H (30 g honey), HA (30 g honey, 100 g almonds), HB (30 g honey, 125 g cheese, 10 g bread, 10 g butter). HA and HB contained the same amount of fat, but were different in fiber. No significant differences in the areas under glucose curves were observed. However, meal H produced earlier hyperglycemia than HA and HB (30 min: p less than 0.01). Insulin levels were higher after HB compared to H (p less than 0.05). Meals HA and HB were followed by higher triglyceride levels than H (p less than 0.05). It is concluded that: 1) honey and bread produce similar degrees of hyperglycemia in type II diabetics. 2) Fat-rich foods added to honey do not alter the total hyperglycemic effect but result in higher triglyceride and insulin serum concentrations.

Adult↗
PubMed1980

Formation of mutagens in cooked foods. II. Foods with high starch content.

Mutagens, detectable Salmonella typhimurium TA98 and TA100 after activation by liver S-9 fraction, are formed when starchy foods are cooked. Potatoes were fried and breads were toasted, baked and fried to produce mutagenically active substances. While toasting both white bread and dark bread produce the mutagens at the same initial rate, dark bread products much higher levels of mutagenicity when toasted for long times. Significant mutagenic activity is produced when starchy foods are prepared by common cooking procedures.

Biological Assay↗
PubMed2004

Extrinsic tongue and suprahyoid muscle activities during mastication in freely feeding rabbits.

To evaluate the coordination of tongue and suprahyoid muscle activities during natural mastication, electromyograms (EMGs) of jaw-closer, jaw-opener, suprahyoid (mylohyoid, MH), tongue-retractor (styloglossus, SG) and tongue-protractor (genioglossus, GG) muscles were recorded as well as the jaw-movement trajectories in vertical and horizontal axes in awake rabbits. Each masticatory cycle had three components including the fast-closing (FC), slow-closing (SC) and opening (Op) phases. The duration of the SC phase was much longer during pellet chewing while the durations of the FC and Op phases were much shorter during pellet chewing than bread or banana chewing. The jaw movements during banana chewing had a small amplitude of lateral excursion and a large amplitude of gape as compared with those during pellet and bread chewing. The MH muscle exhibited double-peaked EMG bursts during the Op phase. The MH bursts in the late part of the Op phase were dominant on the non-chewing side during pellet and bread chewing. The SG muscle also exhibited double-peaked EMG bursts. During pellet and bread chewing, the SG bursts during the SC phase were significantly larger on the chewing side than the non-chewing side. These bursts were also dominant during pellet chewing as compared with banana chewing. There was little difference in the GG bursts between the chewing and non-chewing sides or among the foods. Our results suggest that patterns of the MH and SG muscle activity are affected by the peripheral inputs and/or chewing patterns while those of the GG muscle activity was less modulated regardless of the consistency of foods.

Animal Feed↗
PubMed2006

Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough.

The metabolic pathways of lactic acid bacteria that influence bread quality are coupled to the central carbon flux by the availability of cofactors influencing the cellular and environmental redox potential. Homo- and heterofermentative metabolism differ fundamentally with respect to the requirement for regeneration of reduced cofactors, NADH or NADPH. The utilization of co-substrates such as oxygen or fructose as electron acceptors by obligate heterofermentative lactobacilli is coupled to an increased production of acetate in dough. Recently, several oxidoreductases involved in cofactor regeneration were characterized and glutathione and short-chain aldehydes derived from lipid oxidation were identified as substrates for cofactor regeneration by Lactobacillus sanfranciscensis. Based on the different metabolic requirements for cofactor regeneration, homo- and heterofermentative lactobacilli exert divergent effects on redox-reactions in sourdough that influence bread quality beyond the formation of acetate. Proteolysis, followed by peptide or amino acid metabolism by LAB is one of the key routes of flavour formation in bread flavour, and enables the strain-specific formation of antifungal metabolites. Peptide metabolism as well as the metabolism of cysteine, arginine, and phenylalanine in Lactobacillus plantarum, L. sanfranciscensis, and Lactobacillus pontis is increasingly understood and these insights provide new opportunities for the directed application of sourdough LAB for improved bread quality.

Bread↗
PubMed2001

Prolonged fermentation of whole wheat sourdough reduces phytate level and increases soluble magnesium.

This work was designed to compare the effects of different leavens (yeast, sourdough, and a mixture of both) on phytic acid (PA) degradation and to assess the repercussions of PA breakdown on phosphorus and magnesium solubility during bread-making. Sourdough fermentation was more efficient than yeast fermentation in reducing the phytate content in whole wheat bread (-62 and -38%, respectively). Furthermore, lactic acid bacteria present in sourdough enhanced acidification, leading to increased magnesium and phosphorus solubility. To intensify phytate breakdown, bran was incubated with microorganisms (yeast or sourdough) before bread-making. Using this new method, the percentage of phytate breakdown was near 90%, whereas 40% of phytate remained in traditional French bread. In conclusion, a prolonged fermentation with sourdough still leads to improved Mg and P solubility by decreasing phytate content and through acidification.

Bread↗
PubMed2001

Determination of PAH in food samples by HPLC with fluorimetric detection following sonication extraction without sample clean-up.

A rapid method is proposed for the determination of 16 polycyclic aromatic hydrocarbons (PAH) in non-fatty food (mashed potato, potato and toasted bread samples) based on their extraction with ethyl ether-methylene chloride (1:1) by sonication, and subsequent separation by high-performance liquid chromatography (HPLC) with fluorimetric detection. A Hypersil Green PAH column was used with a gradient of acetonitrile-water as the mobile phase, together with a programme of ten excitation and emission wavelength pairs. At levels 1.60-2320 microg kg(-1), mean recoveries of PAH were in the range 70-86% for mashed potato, potato and toasted bread samples. The relative standard deviations were in the range 4.2-11% (n = 6). Total PAH found in mashed potato were in the range 9.35-17.1 microg kg(-1), in potato samples 8.47-17.2 microg kg(-1) and in toasted bread samples 7.38-18.0 microg kg(-1), with relative standard deviations in the range 0.8-12%. Only chrysene, determined in Ortiz toasted bread (7.38 microg kg(-1)), has carcinogenic properties.

Bread↗
PubMed2002

Dynamic influence of food consistency on the masticatory motion.

The masticatory cycle is a complex process and it depends on many factors. In our study we wanted to prove to what extent various types of food consistency influence the masticatory motions, especially the extent of forward, downward and lateral motions of the mandible. Nineteen study subjects aged from 20 to 37 years and with intact teeth rows were asked to chew three types of food of various consistency (banana, bread and carrot). The motions of the mandible were recorded by stereo-photo-grammetric system. Study results have shown that in all 19 study subjects the increase in food consistency increases the extent of masticatory motions. The average size of forward mandibular motion in all 19 study subjects when chewing banana amounts to 2.65 mm, when chewing bread it is 2.96 mm and 3.64 mm when chewing carrot. The average size of downward mandibular motion for all 19 study subjects amounts to 6.79 mm when chewing banana, 7.17 mm when chewing bread and 8.09 mm when chewing carrot. The average size of lateral mandibular motion in all 19 study subjects amounts to 2.46 mm when chewing banana, 2.80 mm when chewing bread and 3.40 mm when chewing carrot. Although varying from subject to subject, the masticatory cycle significantly depends on food consistency. By increasing the consistency of a mouthful, the extent of mandibular motion increases in every single study subject.

Adult↗
PubMed1981

Hydrolysis of the phytate of wheat flour during breadmaking.

1. Differences in the extent of breakdown of phytate in wholemeal and white flours prepared from three wheats when the flours were made into bread using the three main UK commercial breadmaking processes were investigated. 2. The extent of breakdown (31-46% for wholemeal breads, 88-99% for white breads) was not proportional to the relative processing times involved (1-4 h). The importance of destruction of phytate in the oven is stressed. 3. The phytase (myo-inositol hexaphosphate phosphohydrolase, EC 3. 1. 3.8) activities of the wholemeal flours and the yeast were determined. Re-examination of some information in the literature enabled the relative importance of these activities, and of the various stages of breadmaking, in determining the extent of hydrolysis of phytate to be assessed. 4. Average values for the molar ratio, phytate: zinc, of 22:1 and 0.8:1 were calculated for wholemeal and white breads respectively. The nutritional significance of these results is discussed.

6-Phytase↗
PubMed1992

Influence of the amount of starch on the glycaemic index to rice in non-insulin-dependent diabetic subjects.

To test whether the glycaemic index is altered by the amount of carbohydrate, meals containing 25 and 50 g carbohydrate as white rice and white bread were taken by seven non-insulin-dependent diabetic subjects. The glycaemic indices to parboiled white rice corresponding to 25 and 50 g carbohydrate were similar, being 55 (SE 10) and 60 (SE 8) respectively. The incremental areas of blood glucose (above basal) to parboiled white rice were significantly lower than to white bread after both an amount corresponding to 25 g carbohydrate (85 (SE 24) mM x 180 min v. 181 (SE 55) mM x 180 min; P less than 0.01) and to 50 g carbohydrate 226 (SE 29) mM x 180 min v. 423 (SE 76) mM x 180 min; P less than 0.01). Similar insulin response areas to 25 g carbohydrate given as parboiled white rice and white bread were found, whereas 50 g carbohydrate as white bread caused a significantly higher insulin response area than parboiled white rice (P less than 0.05). In conclusion, the glycaemic index of parboiled white rice is not affected by the amount of carbohydrate ingested, at least under the present study conditions.

Blood Glucose↗
PubMed2004

Dietary patterns, insulin sensitivity and adiposity in the multi-ethnic Insulin Resistance Atherosclerosis Study population.

Epidemiological investigations increasingly employ dietary-pattern techniques to fully integrate dietary data. The present study evaluated the relationship of dietary patterns identified by cluster analysis with measures of insulin sensitivity (SI) and adiposity in the multi-ethnic, multi-centre Insulin Resistance Atherosclerosis Study (IRAS, 1992-94). Cross-sectional data from 980 middle-aged adults, of whom 67 % had normal and 33 % had impaired glucose tolerance, were analysed. Usual dietary intake was obtained by an interviewer-administered, validated food-frequency questionnaire. Outcomes included SI, fasting insulin (FI), BMI and waist circumference. The relationship of dietary patterns to log(SI+1), log(FI), BMI and waist circumference was modelled with multivariable linear regressions. Cluster analysis identified six distinct diet patterns--'dark bread', 'wine', 'fruits', 'low-frequency eaters', 'fries' and 'white bread'. The 'white bread' and the 'fries' patterns over-represented the Hispanic IRAS population predominantly from two centres, while the 'wine' and 'dark bread' groups were dominated by non-Hispanic whites. The dietary patterns were associated significantly with each of the outcomes first at the crude, clinical level (P<0.001). Furthermore, they were significantly associated with FI, BMI and waist circumference independent of age, sex, race or ethnicity, clinic, family history of diabetes, smoking and activity (P<0.004), whereas significance was lost for SI. Studying the total dietary behaviour via a pattern approach allowed us to focus both on the qualitative and quantitative dimensions of diet. The present study identified highly consistent associations of distinct dietary patterns with measures of insulin resistance and adiposity, which are risk factors for diabetes and heart disease.

Adipose Tissue↗
PubMed2005

Aleurone flour increases red-cell folate and lowers plasma homocyst(e)ine substantially in man.

Aleurone flour (ALF) is a rich source of natural folate (>500 microg/100 g wet weight). Our objective was to establish whether intake of ALF in man can significantly improve folate status and reduce plasma homocyst(e)ine. We performed a randomised, controlled intervention, of 16 weeks duration, in free-living healthy individuals (mean age 46-52 years). Participants were assigned to one of three groups: ALF, 175 g bread made with ALF and placebo tablet each day; PCS, 175 g bread made with pericarp seed coat (PCS) flour and placebo tablet each day (low-folate control); or FA, 175 g bread made with PCS flour and tablet containing 640 microg folic acid each day (high-folate control). The daily folate intake contributed by the bread and tablet was 233 microg in the PCS group, 615 microg in the ALF group and 819 microg in the FA group. The number of participants completing all phases of the PCS, ALF and FA interventions was twenty-five, twenty-five and eighteen, respectively. Plasma and red-cell folate increased significantly (P<0.0001) and plasma homocyst(e)ine decreased significantly (P<0.0001) in the ALF and FA groups only. Plasma folate and red-cell folate in the ALF group (mean, 95 % CI) increased from baseline values of 12.9 (9.9, 15.7) nmol/l and 509 (434, 584) nmol/l to 27.1 (22.5, 31.7) nmol/l and 768 (676, 860) nmol/l, respectively. Plasma homocyst(e)ine in the ALF group decreased from 9.1 (8.2, 10.0) micromol/l at baseline to 6.8 (6.2, 7.5) micromol/l after 16 weeks. In conclusion, moderate dietary intake of ALF can increase red-cell folate and decrease plasma homocyst(e)ine substantially.

Adult↗
PubMed2006

Lack of intestinal mucosal toxicity of Triticum monococcum in celiac disease patients.

OBJECTIVE: The treatment of celiac disease is based on lifelong withdrawal of foods containing gluten. Unfortunately, compliance with a gluten-free diet has proved poor in many patients (mainly due to its low palatability), emphasizing the need for cereal varieties that are not toxic for celiac patients. In evolutionary terms, Triticum monococcum is the oldest and most primitive cultivated wheat. The aim of this study was to evaluate the toxicity of T. monococcum on small intestinal mucosa, using an in vitro organ culture system. MATERIAL AND METHODS: Distal duodenum biopsies of 12 treated celiac patients and 17 control subjects were cultured for 24 h with T. aestivum (bread) gliadin (1 mg/ml) or with T. monococcum gliadin (1 mg/ml). Biopsies cultured with medium alone served as controls. Each biopsy was used for conventional histological examination and for immunohistochemical detection of CD3 + intraepithelial lymphocytes (IELs) and HLA-DR. Secreted cytokine protein interferon-gamma (IFN-gamma) was measured in the culture supernatant using an enzyme-linked immunoadsorbent assay. RESULTS: Significant morphological changes, HLA-DR overexpression in the crypt epithelium and an increased number of CD3 + IELs, found after bread gliadin exposure, were not observed in celiac biopsies cultured with T. monococcum gliadin. In contrast, with bread gliadin, there was no significant IFN-gamma response after culture with monococcum gliadin. Similarly, biopsies from normal controls did not respond to bread or monococcum gliadin stimulation. CONCLUSIONS: These data show a lack of toxicity of T. monococcum gliadin in an in vitro organ culture system, suggesting new dietary opportunities for celiac patients.

Adult↗
PubMed1997

Lignans in homemade and commercial products containing flaxseed.

Epidemiologic, in vitro, and in vivo studies support the hypothesis that mammalian lignans have cancer protective effects. Flaxseed is the richest source of plant precursors to mammalian lignans. However, there are limited data on the lignans from processed foods containing flaxseed, despite increasing flaxseed use. Thus the objective of this study was to quantify the lignans in flaxseed-containing processed foods and their relationship to the percent flaxseed in the food. Twenty-five foods including raw flaxseed, homemade products containing flaxseed, and commercial breads and breakfast cereals with and without flaxseed were subjected to an in vitro fermentation designed to simulate the colonic environment necessary for the conversion of plant precursors to mammalian lignans. The lignan production from cereals containing flaxseed was significantly greater than that from their component grains (p < or = 0.01), and the lignan production from breads containing > 4% flaxseed was significantly greater than that from breads containing < 4% flaxseed (p < or = 0.05). Lignan production was significantly related to percent flaxseed in homemade products (r = 0.95, p < or = 0.01) and breakfast cereals (r = 0.997, p < or = 0.0001). Although a significant relationship was also observed in commercial breads (r = 0.58, p < or = 0.05), the correlation was lower because of the variability in different flaxseed varieties and the lignan contribution from other grains and oilseeds in these products. In conclusion, the addition of flaxseed to processed foods increased the production of mammalian lignans significantly. The amount of lignan production was linearly dependent on the percent flaxseed but was also influenced by other grains and the variety of flaxseed.

Bread↗
PubMed1996

Oral cadmium exposure of adults in Germany. 1: Cadmium content of foodstuffs and beverages.

The cadmium contents of 94 and 105 foodstuffs bought in six-fold repetition in 1988 and in nine-fold repetition in 1991, respectively were analysed within the framework of a market-basket study. These foodstuffs were typical of German eating habits. Additionally, 170 samples of drinking water were investigated. The cadmium concentrations of the foodstuffs were comparable with results of recent studies carried out in Europe and North America. Fruit, milk and dairy products, sugar and sugar-rich foodstuffs as well as beverages showed mean cadmium contents < or = 5 ng/g fresh matter or ng/ml, respectively. The cadmium content of meat, sausage, fish and tinned fish was also low. Pork and beef, the most important kinds of meat, contained 5.4 and 2.5 ng/g on average. The majority of the vegetables investigated, including potatoes, had cadmium concentrations < 25 ng/g. However, individuals samples of lettuce showed very high cadmium levels. The cadmium content of bread, cakes and pastries as well as farinaceous products were within the range of 20-40 ng/g. The most important bread, cakes and pastries (wheat and rye bread, toasted bread, rolls) contained 25-35 ng/g. A median cadmium concentration of 0.2 micrograms/l was found in the drinking water. As expected, liver and kidneys showed the highest cadmium levels of 73 and 204 ng/g, respectively on average.

Adult↗
PubMed2002

Development of an in vitro system simulating bucco-gastric digestion to assess the physical and chemical changes of food.

The release of nutrients from solid food depends on the physical and chemical characteristics of substrates, and on dynamic physiological events including pH, gastric emptying and enzymatic secretion. Our laboratory has developed an in vitro digestive system mimicking mouth and stomach processes to determine physical and chemical changes of bread during digestion. To simulate oral-phase digestion, bread was minced and subjected to in vitro amylase digestion, releasing 219 +/- 11 g oligosaccharides/kg total carbohydrate. During the gastric phase, bread proteins, which are converted into insoluble aggregated proteins during breadmaking, were emptied in various states of peptic digestion: undigested aggregated proteins and degraded proteins of intermediate and low molecular weight. The mean particle size of ground bread decreased progressively to the end of the gastric digestion (from 292 to 109 microm). The in vitro digestive system proved to be a useful tool for understanding the dynamic digestion of various food components held within the structure of a food matrix.

Bread↗
PubMed1992

Blood glucose and insulin responses to different meals in non-insulin-dependent diabetic subjects of both sexes.

The influence of sex on glucose and insulin responses in patients with non-insulin-dependent diabetes was studied in 12 men and 11 matched women. Two meals of either 100 g white bread or 60 g (raw weight) white rice were given. Blood glucose response areas to white bread (517 vs 509 mmol/L) and to rice (306 vs 353 mmol/L) over a 300-min observation period were similar in females and males, respectively. Insulin responses showed an identical pattern to that of glucose in females and males--35784 vs 28230 pmol/L after white bread and 28044 vs 19464 pmol/L min after rice (NS) over a 300-min observation period, respectively. Within the two study groups, blood glucose-response areas to white bread were significantly higher than those to rice (P less than 0.05), whereas there were no differences in insulin-response areas within or between the two groups. The glycemic index of rice for females (62 +/- 9; mean +/- SE) and males (66 +/- 5) was similar.

Blood Glucose↗