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At least 1,279 records · Page 71Linked to original sources
PubMed1994

Sodium iron EDTA [NaFe(III)EDTA] as a food fortificant: the effect on the absorption and retention of zinc and calcium in women.

The iron fortificant NaFeEDTA could have a potential negative effect on the metabolism of other minerals. We have used stable isotopes to monitor zinc and calcium metabolism in 10 women consuming a single meal of high-extraction wheat rolls (100 g flour) fortified with 5 mg Fe as either FeSO4 or NaFeEDTA. Six-day chemical balances were made simultaneously to study apparent zinc and calcium retention from the complete diet containing the differently iron-fortified breads (200 g flour; 10 mg added Fe/d). Mean 70Zn absorption from the bread meal increased from 20.9% with FeSO4 to 33.5% with NaFeEDTA (P < 0.05) whereas mean 44Ca absorption was 53.3% from both breads. When NaFeEDTA-fortified bread was consumed, there was a small but significant increase in urinary excretion of 70Zn and 44Ca. There was a similar small increase in urinary zinc excretion during the 6-d balance, although the apparent retention of zinc and calcium was not different. Thus, we found no negative overall effect of NaFeEDTA consumption on the metabolism of zinc and calcium. In contrast, the results suggest that NaFeEDTA added to low-bioavailability diets might increase zinc absorption as well as provide iron with high bioavailability.

Absorption↗
PubMed1987

Absorption of zinc from soy protein meals in humans.

The absorption of zinc from soy protein-containing meals was studied in healthy human subjects by means of extrinsic labelling with 65Zn and whole body counting. Three types of soy protein, a soy flour, a soy concentrate and a soy isolate, were used in two types of meals: one consisting of rice and meat sauce and the other of white or whole-meal bread. Thirty and 100% of the protein of the meat sauce and 50% of the protein of bread was replaced with the soy protein products. Replacement of 30% of the protein in meat sauce had a marginal effect on the percentage absorption of zinc, whereas the absolute amount of zinc absorbed was lower due to the lower zinc content in soy products than in meat. After total replacement of the meat protein, a significantly lower percentage and absolute absorption of zinc was observed. A lower absorption of zinc was observed when soy protein was added to white bread. The absorption of zinc from the whole-meal bread was low and did not change when 50% of the flour protein was replaced by soy protein. We conclude that the effect of soy protein on zinc absorption depends on the degree of replacement, the phytic acid and zinc content of the soy product and the protein content of the meal.

Absorption↗
PubMed2004

Improvement of cyclodextrin glucanotransferase as an antistaling enzyme by error-prone PCR.

In an effort to improve the properties of cyclodextrin glucanotransferase (CGTase) as an antistaling enzyme, error-prone PCR was used to introduce random mutations into a CGTase cloned from alkalophilic Bacillus sp. I-5 (CGTase I-5). A mutant CGTase[3-18] with the three mutations M234T, F259I and V591A was selected by agar plate assay. Sequence alignment of various CGTases indicated that M234 and F259 are located in the vicinity of the catalytic sites of the enzyme and V591 in the starch binding domain E. The cyclization activity of CGTase[3-18] was dramatically decreased by 10-fold, while the hydrolyzing activity was increased by up to 15-fold. These mutations near subsite +1 (M234T) and at subsite +2 (F259I) are likely to alter the enzyme activity in a concerted manner, promoting hydrolysis of substrate while retarding cyclization. The addition of CGTase[3-18] reduced the retrogradation rate of bread by as much as did the commercial antistaling enzyme Novamyl during 7-day storage at 4 degrees C. No cyclodextrin (CD) was detected in bread treated with CGTase[3-18], whereas 21 mg of CD per 10 g of bread was produced in bread treated with wild-type CGTase.

Amino Acid Sequence↗
PubMed1994

Immediate hypersensitivity to bakery, brewery and wine products in yeast-sensitive atopic dermatitis patients.

Ultrafiltered (> 1000 Da) samples of beer, aged red wine, young white wine, sparkling wine and extracts of fresh wheat bread and dried rye bread were analysed by skin-prick test (SPT), radioallergosorbent test (RAST) inhibition, sodium dodecylsulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and immunoblotting to find out if they contain Saccharomyces cerevisiae (S. cerevisiae, baker's yeast) allergens. Serum pool consisting of S. cerevisiae positive sera was used in the assays. The results were compared with freeze-dried reference S. cerevisiae and cereal antigens. The beer, bread, red wine and sparkling wine extracts elicited immediate reactions. However, no evident correlation with suspected symptoms was observed. White wine extract caused reactions in four out of six atopic dermatitis (AD) patients with symptoms, and in five out of seven symptom-free AD patients and in two of the 24 controls. In SDS-PAGE, protein bands were found in wheat and rye bread extracts and beer. In IgE immunoblotting, however, no staining was seen with the S. cerevisiae positive sera suggesting that they were of cereal origin. In white wine and champagne extracts a non-specific staining was seen in the region 20 kDa representing, e.g. lectin-like activity. No baker's yeast antigen could be detected in brewery and bakery products with IgE-immunoblotting even in the excessively concentrated extracts. The IgE mediated allergy to baker's yeast alone should thus not lead to denial of bakery, brewery and wine products.

Adolescent↗
PubMed1995

Potential cariogenicity of starches and fruits as assessed by the plaque-sampling method and an intraoral cariogenicity test.

The cariogenicity of starches and fruits was investigated by measuring acidogenicity (plaque sampling) and enamel demineralization. Test foods were oranges, apples, bananas, Cornflakes, Branflakes, Weetabix, Alpen (no added sugar), white bread, wholemeal bread, rice, and spaghetti, with positive and negative controls of sucrose and sorbitol. Plaque sampling indicated that all the foods were less acidogenic than sucrose, but only significantly so (p < 0.05), as follows: maximum drop in plaque pH: all foods; minimum plaque pH reached: Cornflakes, Branflakes, and wholemeal bread; cH area: wholemeal bread. All foods produced enamel demineralization. The low pH of oranges and apples caused more demineralization than sucrose. Overall, the foods were less cariogenic than sucrose, but more than sorbitol.

Adolescent↗
PubMed2000

Fate of Campylobacter jejuni in butter.

An outbreak of Campylobacter enteritis was associated with a restaurant in Louisiana during the summer of 1995. Thirty cases were identified, and four required hospitalization. Campylobacter jejuni was isolated from the patients, and epidemiologic studies revealed illness associated with eating garlic butter served at the restaurant. Three batches of garlic butter prepared by the restaurant associated with the outbreak and a C. jejuni isolate obtained from a patient involved in the outbreak were used for studies to determine the fate of C. jejuni in garlic butter. Studies also were done to determine the efficacy of the heat treatment used by the restaurant to prepare garlic bread to kill C. jejuni. Garlic butter was inoculated with approximately 10(4) and 10(6) CFU/g of C. jejuni and held at 5 or 21 degrees C. Results revealed that the survival of C. jejuni differed greatly, depending on the presence or absence of garlic. At 5 degrees C, C. jejuni populations decreased to an undetectable level (<10 CFU/g) within 3 h for two batches and within 24 h for another batch. In contrast, C. jejuni could survive at 5 degrees C for 13 days in butter with no garlic. At 21 degrees C, C. jejuni populations decreased to an undetectable level within 5 h for two batches and to 50 CFU/g in 5 h for another batch. In contrast, C. jejuni was detected at 500 CFU/g at 28 h after inoculation but was undetectable at 3 days in butter with no garlic held at 21 degrees C. The heating procedure (135 degrees C, 4 min) used to make garlic bread by the implicated restaurant was determined not to be sufficient for killing C. jejuni, with the internal temperature of the buttered bread after heating ranging from 19 to 22 degrees C. This study revealed that C. jejuni can survive for many days in refrigerated butter, but large populations (10(3) to 10(5) CFU/g) are killed within a few hours in butter that contains garlic. Furthermore, the heat treatment used by the restaurant to melt garlic butter in making garlic bread was not adequate to kill C. jejuni.

Animals↗
PubMed2001

Safety issues associated with processing soybeans in an enclosed habitat intended for long-duration space missions.

Soybeans have been selected to be grown in a habitat (BIO-Plex, Bioregenerative Planetary Life Support Systems Test Complex) designed to evaluate advanced life support systems for long-duration space missions. Soymilk and soy bread will be incorporated into this nutritious, plant-based food system. Because all consumables will be recycled and reused, food safety is a particular concern. Critical control points were identified to control microbiological hazards, particularly mycotoxins, and chemical hazards from antinutrients and volatiles emitted during processing of soymilk and soy bread. Volatile compounds, evolved during the manufacturing of soymilk and soy bread, were quantified by GC/MS to assess their impact on this closed loop system. All concentrations of volatiles evolved during soymilk production were below the 24-h Space Craft Maximum Allowable Concentration (SMAC), while acetaldehyde surpassed the SMAC criteria for soy bread. Recommendations were made for processing of soybeans in such environments to minimize risk to crew member health.

Acetaldehyde↗
PubMed2005

[Cereal products as a source of iron and manganese].

Iron and manganese concentrations in wheat, wheat flours, rye flours, rye breads and wheat breads taken in Lublin province was determined. The study was performed in 1999-2003. Analyses were performed using flame AAS, after dry ashing of samples in quartz crucible pats at 450 degrees C. Contents of the iron and manganese in the tested samples of wheat, wheat flours, rye flours, wheat breads and rye breads were respectively for Mn: 24.6-27.1 mg/kg, 2.0-46.9 mg/kg, 10.9-63.1 mg/kg, 6.2-20.0 mg/kg, 7.5-26.7 mg/kg and for Fe: 24.2-36.0 mg/kg, 8.9-34.7 mg/kg, 10.2-97.5 mg/kg, 6.2-29.1 mg/kg, 8.7-26.2 mg/kg.

Bread↗
PubMed1975

Phytate destruction by yeast fermentation in whole wheat meals. Study of high-extraction rate meals.

Destruction of phytate by yeast fermentation is compared in sponges prepared from Iranian whole wheat meals of different extraction rates. Phytate was destroyed rapidly in whole meals of 75 to 85 and 85 to 90 per cent extraction, but destruction was retarded in those of 95 to 100 per cent extraction. Production of acid-soluble phosphorus kept pace with phytate destruction in the two whole meals of lower extraction rates but was delayed with less-than-expected yield in those of 95 to 100 per cent rate. Unleavened whole meal bread contains little acid-soluble phosphorus. Leavened breads made from whole meals of slightly lower extraction rate average five times as much. Since phytate phosphorus appears to remain unavailable in the small intestine in many circumstances, dependece on unleavened whole meal bread may result in critically low intakes of available phosphorus when other sources are lacking in the diet. It is concluded that replacement of the whole meals of 95 to 100 per cent extraction rate, presently the main staple of the diet of rural Iran, by those of somewhat lower rate is an important preliminary to the introduction of leaven and fermentation into village bread-making methods.

Bread↗
PubMedDate not supplied

In vitro acid production from starch and sucrose in saliva.

There was a wide range in the amounts of acid given by the assorted starch foods that were tested. In descending order, the amounts of acid formed were: boiled potato (2.50 +/- 0.10), "special wheat" bread (2.24 +/- 0.68), English muffin (2.19 +/- 0.00), raw potato (2.13 +/- 0.03), yellow cake (2.02 +/- 0.08), plain wheat flour (1.83 +/- 0.03), phosphate-enriched wheat flour (1.83 +/- 0.03), bagel (1.67 +/- 0.05), soft white bread (1.39 +/- 0.05), Italian bread (1.35 +/- 0.08), and pumpernickel bread (1.26 +/- 0.03).

Acids↗
PubMedDate not supplied

The food intake of smokers and nonsmokers: the role of partner's smoking behavior.

BACKGROUND: To understand the food patterns of smokers, passive smokers, and nonsmokers is important for health professionals who are assessing disease risks and for those educating individuals regarding healthy lifestyles. This study aimed to investigate the role of smoking behavior on the food intake of men and women, including the smoking habits of their partner. METHODS: Information on food intake and smoking behavior was collected by self-administered questionnaires from a cohort of 40- to 70-year-old representatives of the suburban Danish population (n = 2,656), cross-sectionally in 1993-1994. RESULTS: Men and women who smoked were less frequent consumers of fruit, raw vegetables, whole-meal bread, cakes, jam, and tea and were more frequent consumers of white bread, meat, coffee, and beer than nonsmokers. The intake frequencies of meat, fruit, raw vegetables, whole-meal bread, cakes, jam, coffee, and beer among men and of white bread and coffee among women were also associated with their partner's smoking behavior, and for these foods, the intakes of subjects living with a partner with discordant smoking behavior represented a compromise between the food patterns of smokers and nonsmokers. The associations were independent of potential confounders such as age, educational level, and physical exercise. CONCLUSION: The dietary habits of both men and women are associated with their own and their partner's smoking behavior, independent of age, education, and exercise. Epidemiological studies of smoking and passive smoking-disease relationships should account for the possible confounding by diet.

Adult↗
PubMedDate not supplied

Insulin requirement of simple and complex carbohydrate foods in type 1 (insulin-dependent) CSII-treated diabetic subjects, obtained by biostator. Correlation with glycaemic index.

The aim of this work was to observe whether different types of carbohydrates might require different insulin doses. Five type 1 CSII-treated diabetic subjects (age 39 +/- 4 years), C-peptide negative and in optimal metabolic control (HbA1c 7.5 +/- 0.2) were selected for the study. They were connected to the Biostator 6 times with an interval of 4-10 days between sessions and fed a meal containing 75 g of carbohydrates of different types: bread, pasta, potatoes, apples, oranges and sucrose. The following net (above basal) insulin requirement for the 30 meals were found (IU - mean + SD): bread 9.15 +/- 1.97; pasta 6.00 +/- 1.37; potatoes 7.05 +/- 2.58; apples 4.54 +/- 1.42; oranges 6.21 +/- 2.62; sucrose 7.83 +/- 2.33. A statistically significant difference was found by ANOVA among insulin requirements for foods (p less than 0.05). Single comparisons between bread and the other foods showed a statistically significant difference only between bread and apple (p less than 0.05). Mean coefficient of variation was 33.9% for the subjects and 30.7% for the meals. A significant correlation was found between Jenkins' glycaemic index and insulin requirement (r = 0.897; p less than 0.001). In conclusion, the high intraindividual variability of insulin requirement does not advice the use of the glycaemic index during optimized insulin therapy.

Adult↗
PubMed2002

Spelt-specific alleles in HMW glutenin genes from modern and historical European spelt ( Triticum spelta L.).

A partial promoter region of the high-molecular weight (HMW) glutenin genes was studied in two wheat specimens, a 300 year-old spelt ( Triticum spelta L.) and an approximately 250 year-old bread wheat ( Triticum aestivum L.) from Switzerland. Sequences were compared to a recent Swiss landrace T. spelta'Oberkulmer.' The alleles from the historical bread wheat were most similar to those of modern T. aestivumcultivars, whereas in the historical and the recent spelt specific alleles were detected. Pairwise genetic distances up to 0.03 within 200 bp from the HMW Glu-A1-2, Glu-B1-1 and Glu-B1-2 alleles in spelt to the most-similar alleles from bread wheat suggest a polyphyletic origin. The spelt Glu-B1-1 allele, which was unlike the corresponding alleles in bread wheat, was closer related to an allele found in tetraploid wheat cultivars. The results are discussed in context of the origin of European spelt.

Journal Article↗
PubMed2004

Stable expression of 1Dx5 and 1Dy10 high-molecular-weight glutenin subunit genes in transgenic rye drastically increases the polymeric glutelin fraction in rye flour.

We generated and characterized transgenic rye synthesizing substantial amounts of high-molecular-weight glutenin subunits (HMW-GS) from wheat. The unique bread-making characteristic of wheat flour is closely related to the elasticity and extensibility of the gluten proteins stored in the starchy endosperm, particularly the HMW-GS. Rye flour has poor bread-making quality, despite the extensive sequence and structure similarities of wheat and rye HMW-GS. The HMW-GS 1Dx5 and 1Dy10 genes from wheat, known to be associated with good bread-making quality were introduced into a homozygous rye inbred line by the biolistic gene transfer. The transgenic plants, regenerated from immature embryo derived callus cultures were normal, fertile, and transmitted the transgenes stably to the sexual progeny, as shown by Southern blot and SDS-PAGE analysis. Flour proteins were extracted by means of a modified Osborne fractionation from wildtype (L22) as well as transgenic rye expressing 1Dy10 (L26) or 1Dx5 and 1Dy10 (L8) and were quantified by RP-HPLC and GP-HPLC. The amount of transgenic HMW-GS in homozygous rye seeds represented 5.1% (L26) or 16.3% (L8) of the total extracted protein and 17% (L26) or 29% (L8) of the extracted glutelin fraction. The amount of polymerized glutelins was significantly increased in transgenic rye (L26) and more than tripled in transgenic rye (L8) compared to wildtype (L22). Gel permeation HPLC of the un-polymerized fractions revealed that the transgenic rye flours contained a significantly lower proportion of alcohol-soluble oligomeric proteins compared with the non-transgenic flour. The quantitative data indicate that the expression of wheat HMW-GS in rye leads to a high degree of polymerization of transgenic and native storage proteins, probably by formation of intermolecular disulfide bonds. Even gamma-40k secalins, which occur in non-transgenic rye as monomers, are incorporated into these polymeric structures. The combination 1Dx5 + 1Dy10 showed stronger effects than 1Dy10 alone. Our results are the first example of genetic engineering to significantly alter the polymerization and composition of storage proteins in rye. This may be an important step towards improving bread-making properties of rye whilst conserving its superior stress resistance.

Chromatography, High Pressure Liquid↗
PubMed1987

Effect of dietary carbohydrate source on soluble protein glucose concentration and enzyme activity (aldolase) of European eels (Anguilla anguilla L.).

This study was undertaken to determine the influence of dietary carbohydrate sources: wheat meal, bread meal, soluble corn starch, native potato starch and sorghum meal, on soluble protein, enzyme activity (aldolase) and glucose concentration in muscle and liver of European eels (Anguilla anguilla). There was less soluble protein in both muscle and liver of eels fed 30% wheat meal or bread meal than the other experimental groups. However, eels fed 30% bread meal or soluble corn starch had a higher glucose concentration in muscle and liver than the other experimental groups. High enzyme activity (aldolase) was found in the liver of eels fed 30% wheat meal, bread meal or soluble starch.

Anguilla↗
PubMed2004

In vitro growth and acid production by mutans streptococci on traditional African foods.

The growth rate and production of acids by mutans streptococci (MS) are influenced by their ability to ferment different dietary carbohydrates. This suggests that the nutrient environment in the oral cavity affects bacterial virulence. The aim of this study was to investigate the effect of maize, samp and brown bread on the growth and acidogenicity of this species. Six laboratory references and five clinical strains isolated from the dental plaque of South African black and 'colored' (historical race classification) children were studied in batch culture on maize, samp (coarsely ground maize), brown bread and compared against a 3% sucrose control. The doubling time of bacterial strains was prolonged in maize (1.9-17.5 h) and samp (2.4-18.4 h), and the number of cell divisions was low. Staple foods accounted for 25% (F=5.98; P=0.0007) and MS strains 30.78% (F=2.84; P=0.009) of the total variance. The fermentation of samp and maize showed the least drop in pH of the culture medium, ranging between 0.54 and 1.06 and 0.69 and 2.28 pH units respectively, with variation between strains most significant in maize (F=33.62; P<0.0001). The total mean concentration of acids produced was highest in bread (25.13 mM/mL) and samp (17.00 mM/mL) which was comparable to Brain Heart Infusion broth (16.49 mM/mL) and a basal synthetic medium (17.96 mM/mL) containing 3% sucrose, but the yield of lactate, acetate and formate was low during the fermentation of samp (0.50 mM/mL), BHI+3% sucrose (4.12 mM/mL) and brown bread (0.06 mM/mL) respectively. Results indicated that maize and samp do not optimally support the growth or acid production by MS, and the varying response of test strains demonstrates the strain variability of this species to different carbohydrate sources in the diet.

Journal Article↗
PubMed1986

Is fiber satiating? Effects of a high fiber preload on subsequent food intake of normal-weight and obese young men.

This study was designed to test whether a high fiber preload can suppress food intake at a subsequent test meal. Fifty male undergraduates, 31 of normal body weight and 19 at least 15 per cent overweight, participated as paid volunteers. So as not to inhibit spontaneous food intake, they were told that the investigators were studying the effects of the parasympathetic nervous system on cognitive processes and they were given a picture rating task to perform. The stated rationale for having the subjects eat the preload between two sets of pictures was to alter the state of parasympathetic activation. The preload consisted of two roast beef sandwich halves containing a total of 400 kcal and either 5.2 or 0.2 g of crude fiber in the bread. The preload was eaten by the subjects, their meal was intentionally interrupted and then they were allowed to finish eating 30-45 minutes later (test meal). Obese subjects ate significantly fewer sandwich halves after the high than after the low fiber preload. Obese subjects ate significantly more than non-obese subjects in the low fiber treatment so that the effect of the high fiber was to normalize their intake. Although both obese and normal-weight subjects reported feeling fuller after the high fiber preload, the non-obese subjects ate virtually the same amount in both treatments. Obese subjects reported liking the high fiber bread less well than the low fiber bread but additional statistical analyses showed an intake-suppressing effect of fiber even after controlling for bread rating. These results support the hypothesis that fiber reduces caloric intake in obese people.

Adult↗
PubMed1998

Physical and chemical transformations of cereal food during oral digestion in human subjects.

Chemical and physical transformations of solid food begin in the mouth, but the oral phase of digestion has rarely been studied. In the present study, twelve healthy volunteers masticated mouthfuls of either bread or spaghetti for a physiologically-determined time, and the levels of particle degradation and starch digestion before swallowing were compared for each food. The amounts of saliva moistening bread and spaghetti before swallowing were, respectively, 220 (SEM 12) v. 39 (SEM 6) g/kg fresh matter. Particle size reduction also differed since bread particles were highly degraded, showing a loss of structure, whereas spaghetti retained its physical structure, with rough and incomplete reduction of particle size. Starch hydrolysis was twice as high for bread as for spaghetti, mainly because of the release of high-molecular-mass alpha-glucans. The production of oligosaccharides was similar after mastication of the two foods, respectively 125 (SEM 8) and 92 (SEM 7) g/kg total starch. Starch hydrolysis, which clearly began in the mouth, depended on the initial structure of the food, as in the breakdown of solid food. These significant physical and chemical degradations of solid foods during oral digestion may influence the entire digestive process.

Adult↗