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PubMed2005

The effect of substrate on mycotoxin production of selected Penicillium strains.

Analytical methods are presented for detecting simultaneously 11 fungal metabolites (aflatoxins B1, B2, G1 and G2, citrinin, cyclopiazonic acid, mycophenolic acid, ochratoxin A, penicillic acid, penitrem A and roquefortine C) on different matrices. The methods were applied to determine the mycotoxins produced by different Penicillium crustosum, Penicillium nordicum and Penicillium verrucosum strains on yeast extract sucrose (YES) agar and cheese and bread analogues and are based on high-performance liquid chromatography (HPLC) and photodiode array detection (PDA). The growth substrate had a distinctive effect on the mycotoxin production ability of the fungi examined. The P. crustosum strains produced roquefortine C on all the substrates, with the highest amounts being detected on the cheese analogue. Penitrem A was synthesised on the cheese analogue only. The strains of P. verrucosum produced exclusively citrinin on YES, but both ochratoxin A and citrinin were detected in considerable amounts on the bread analogue. On the bread, toxin profiles varied significantly between the individual P. verrucosum strains. The cheese analogue was not favourable for the mycotoxin production of this species. The growth substrate had the least effect on the toxin production of the P. nordicum strains, which synthesised ochratoxin A in moderate amounts on all three media.

Bread↗
PubMed1999

A polyphasic study on the taxonomic position of industrial sour dough yeasts.

The sour dough bread making process is extensively used to produce wholesome palatable rye bread. The process is traditionally done using a back-slopping procedure. Traditional sour doughs in Finland comprise of lactic acid bacteria and yeasts. The yeasts present in these doughs have been enriched in the doughs due to their metabolic activities, e.g. acid tolerance. We characterized the yeasts in five major sour bread bakeries in Finland. We found that most of the commercial sour doughs contained yeasts which were similar to Candida milleri on the basis of 18S rDNA and EF-3 PCR-RFLP patterns and metabolic activities. Some of the bakery yeasts exhibited extensive karyotype polymorphism. The minimum growth temperature was 8 degrees C for C. milleri and also for most of sour dough yeasts.

Bread↗
PubMed2002

Improvement of flour quality through carbohydrases treatment during wheat tempering.

Wheat flour is obtained by the milling process, which includes several steps such as cleaning, tempering, and milling. In the tempering the moisture content of wheat grains is increased to 15.5% by adding an adequate amount of water. The addition of different enzymes (cellulase, xylanase, and beta-glucanase) to the tempering solution has been tested in order to modify the quality of the resulting flour. Rheological and fermentative properties were measured by the farinograph, amylograph, and rheofermentometer. The data show that the technological parameters of the resulting flours were greatly modified by the addition of enzymes to the tempering solution. The quality of the fresh bread obtained from the carbohydrase-treated wheat was improved with regard to specific bread volume, bread shape, and crumb firmness. This method is revealed as an excellent tool to ensure a good distribution of the enzymes in the resulting flour, to control dosage during milling, and to obtain flour of specific characteristics according to their final use.

Bread↗
PubMed2006

Formation of dityrosine cross-links during breadmaking.

To establish its significance during commercial breadmaking, dityrosine formation was quantified in flours and doughs of six commercial wheat types at various stages of the Chorleywood Bread Process. Dityrosine was formed mainly during mixing and baking, at the levels of nmol/g dry weight. Good breadmaking flours tended to exhibit a higher dityrosine content in the final bread than low quality ones, but no relationship was found for dityrosine as a proportion of flour protein content, indicating that the latter was still a dominant factor in the analysis. There was no correlation between gluten yield of the six wheat types and their typical dityrosine concentrations, suggesting that dityrosine cross-links were not a determinant factor for gluten formation. Ascorbic acid was found to inhibit dityrosine formation during mixing and proving, and it has no significant effect on dityrosine in the final bread. Hydrogen peroxide promoted dityrosine formation, which suggests that a radical mechanism involving endogenous peroxidases might be responsible for dityrosine formation during breadmaking.

Ascorbic Acid↗
PubMed2000

Precaecal digestibility of niacin and pantothenic acid from different foods.

This study was conducted to investigate the apparent precaecal digestibilities of niacin and pantothenic acid from human nutrient related foods including wheat, coarse whole-meal bread, boiled potatoes and boiled pork and beef. Therefore, pigs were subjected to an end-to-end ileo-rectal anastomosis, so digesta passed straight from ileum to rectum, eliminating endogenous vitamin synthesis. Excreted chyme was collected over 5-days periods, and concentrations of niacin, and pantothenic acid in the food and chyme samples were determined microbiologically. The intestinal bioavailability of niacin and pantothenic acid was affected differently by the food administered. The digestibility values of niacin deriving from the wheat-, potato- and the meat-based meals ranged from 59 to 69%. Wholemeal bread exerted a nutritionally important negative effect on the apparent intestinal availability of dietary niacin relative to the other foods, which averaged by 40%. Food-related differences of the pantothenic acid digestibility values were greater than that observed with niacin. The digestibility values of pantothenic acid from wheat, potatoes and the meat meals ranged between 65 and 81% and were of the order wheat diet > pork diet > potato diet > beef diet, although differences were not statistically significant. The digestibility of pantothenic acid from the coarse wholemeal bread diet was lower than 30%.

Animals↗
PubMed1996

Integration and expression of the high-molecular-weight glutenin subunit 1Ax1 gene into 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 high-molecular-weight glutenin subunits (HMW-GS), which are important in determining gluten and dough elasticity. The quality of wheat cultivars depends on the number and composition of the HMW-GS present. We have introduced the HMW-GS 1Ax1 gene, known to be associated with good bread-making quality, into the Bob White cultivar of wheat (Triticum aestivum L.), in which it is not present in nature, by the biolistic bombardment of cultured immature embryos. Of the 21 independent transformed lines selected, 20 expressed the selectable bar gene, and nine the 1Ax1 gene. The amount of HMW-GS 1Ax1 protein produced in the different transgenic lines varied from 0.6% to 2.3% of the total protein, resulting in an increase of up to 71% in total HMW-GS proteins. The transgenic plants were normal, fertile, and showed Mendelian segregation of the transgenes. The accumulation of HMW-GS 1Ax1 was consistent and stable up to the R3 seed generation. These results demonstrate that it is possible to manipulate both the quantity and quality of HMW-GS, which influence the bread-making quality of wheat.

Biotechnology↗
PubMed1998

Diet, an independent determinant for plasma total homocysteine. A cross sectional study of Norwegian workers on platforms in the North Sea.

OBJECTIVE: To examine whether diet is an independent determinant for total homocysteine (tHcy) levels. DESIGN: Data on background variables was collected by questionnaire interviews, food intake by one 24 h recall and tHcy levels in a blood sample in 310 healthy men (mean age, 38 y). SETTING: Two oil producing platforms in the Norwegian sector in the north sea. RESULTS: The arithmetic mean (s.d.) and median tHcy levels were 10.4 (2.9) mumol/L and 9.9 mumol/L, respectively. In a covariance analysis, mean adjusted plasma tHcy decreased by 7-21% from no intake to highest category of intake of bread, vegetables, and skimmed milk, and increased by 8-9% from less than 30% to above 35% energy from fat, and from no intake to one liter or more for coffee. Smokers had a lower intake of cereals, bread vegetables and fruits, but ate more fat and meat. Thus, smoking may have an indirect effect on the tHcy level through its effect on diet. In a multiple regression model, bread and vegetables were negatively associated with tHcy, while fat was positively associated. CONCLUSIONS: The results suggest that changes in diet may be an important means to lower the tHcy level in the overall population, and that dietary advice should be considered in subjects diagnosed with elevated tHcy levels.

Adult↗
PubMed1971

The nutritive value of single foods.

This is an extension of an earlier study in which we found that while commercial "enriched" bread alone would not support the life of weanling rats in a 90-day test, enrichment could be updated at low cost, with the result that rats consuming the improved bread alone lived during the test period and grew seven times as fast. Prominent nutritionists criticized this study on the basis that bread is not eaten alone and that other single foods are likewise deficient. It was stated: "the experiments you performed would have given the same or similar results if you had begun with milk, eggs, meat, or any other food". Skepticism regarding this statement led to experimental trials in which milk, meat, eggs, and several other foods, including breakfast cereals, were fed singly to groups of animals. Eggs proved to be a remarkably complete food, and milk exhibited about the same excellence until the iron deficiency became evident after about two months. "Enriched" breakfast foods and macaroni were highly deficient and could be improved greatly by supplementation.As an outgrowth of this study, we are developing a method of biological testing which is incomparably better for evaluating foods than consulting food composition tables. On the basis of the tabulated data alone one might conclude that "enriched" puffed rice, for example, is only slightly inferior nutritionally to eggs. Our experiments have shown this assumption to be grossly in error.

Animals↗
PubMed1998

Resistant starch in the Italian diet.

Resistant starch (RS) has been defined as the sum of starch and starch-degradation products that reach the human large intestine (Champ, 1994), and it is now regarded as a sub-fraction of starch with a positive impact on colonic welfare and lipid metabolism. An early estimate of the RS intake in Europe gave an average value of approximately 4 g/d (Dyssler & Hoffem, 1994a). However, since no information is available for Italy, the aim of the present study was to estimate the intake of RS in the Italian diet by direct analysis of RS in a range of typical foods representing the main sources of starch intake in the country. The selection of representative foods and of food consumption data were based on published results of the National Food Consumption Study conducted during the 1980s by the National Institute of Nutrition on 10,000 households, using weighed-food records plus inventory methodologies (Saba et al. 1990; Turrini et al. 1991). Three main groups of foods were considered: cereals (pasta, rice, bread and bread products, and pastries), potatoes, legumes. Different commercial brands for each sample were purchased, according to the known presence on the market. Samples were prepared 'as eaten' and submitted to simulated chewing, followed by total and resistant starch determination using the enzymic procedure published as a result of the EC Concerted Action EURESTA (Champ, 1992). From these results, the estimated average intake of RS in Italy was found to be 8.5 g/d, with regional differences (from 7.2 g/d in the north-west to 9.2 g/d in the south) mainly due to the different consumption of some typical Italian starchy food (bread, pasta, legumes).

Bread↗
PubMed2001

Characteristics of some wheat-based foods of the Italian diet in relation to their influence on postprandial glucose metabolism in patients with type 2 diabetes.

The present study was aimed at evaluating in patients with type 2 diabetes: (1) the glycaemic response to four starchy foods based on wheat, typical of the Italian diet; (2) the importance of some food characteristics in relation to their effects on postprandial glucose response. Seventeen patients with type 2 diabetes (eleven men and six women) participated in the study. All patients consumed, in random order and on alternate days, 50 g available carbohydrate provided by 90 g white bread and, according to a randomised procedure, an equivalent amount of carbohydrate provided by one (n 8) or two (n 9) of three other different test foods (g): pizza 85, potato dumplings 165, hard toasted bread 60. Foods had a similar nutrient composition. Plasma glucose response, measured for 180 min, was significantly lower after the potato dumplings than after white bread at 90 (P < 0.05), 120 (P < 0.01), and 150 (P < 0.05) min. No difference was observed in postprandial plasma insulin response after the various test foods. The percentage of starch hydrolysed after 5 h in vitro hydrolysis with alpha-amylase was about 30 % lower for potato dumplings than for the other foods. However, no differences in the resistant starch content, the rate of diffusion of simple sugars added to a dialysis tube containing the food, and the viscosity of digesta were observed among the test foods. Scanning electron microscopy of potato dumplings showed a compact structure compatible with impaired accessibility of starch to digestive enzymes. In conclusion, carbohydrate-rich foods typical of the Italian diet which are often consumed as an alternative to pasta dishes are not equivalent in terms of metabolic impact in diabetic patients. Due to their low blood glucose response, potato dumplings represent a valid alternative to other starchy foods in the diabetic diet. Food structure plays an important role in determining starch accessibility to digestion, thus influencing the postprandial blood glucose response.

Analysis of Variance↗
PubMed2006

Folate absorption from folate-fortified and processed foods using a human ileostomy model.

Data on folate absorption from food from validated human studies using physiological folate doses are still needed to estimate dietary requirements and to formulate recommendations. The aim of the present work was to study the effects from fortified and processed foods on folate absorption in ileostomy volunteers (n 9) using the area under the plasma concentration curve (AUC) and kinetic modelling. Using a standardized single-dose protocol, dairy products fortified with a candidate fortificant (6S)-5-methyltetrahydrofolate ((6S)-5-CH3-H4folate), folic acid-fortified bread and a dessert crème containing natural yeast folate polyglutamates were compared with folate supplements. Absorbed folate was estimated by AUC and a kinetic model, and non-absorbed folate by ileostomal folate excretion. Median apparent absorption from test foods ranged from 55 to 86 %. Added folate-binding proteins (FBP) significantly reduced folate absorption from dairy products, as in the absence of FBP, AUC-dose-corrected ratios were increased and ileal folate excretion decreased. After in vivo gastrointestinal passage of dairy products containing FBP, up to 43 % of the ingested FBP was found in ileostomal effluent. Folate absorption was similar for (6S)-5-CH3-H4folate fortificant from fermented milk and for folic acid from fortified bread. Folic acid, ingested as food fortificant in bread, was significantly less absorbed compared with an isolated supplement. We conclude that all tested foods were suitable matrices for folate fortification. However, dairy products, fortified with the new candidate fortificant (6S)-5-CH3-H4folate, are suitable if no active FBP is present.

Absorption↗
PubMed2001

Is the link between nutrients and foods understood? The case of fibre and folate.

OBJECTIVES: To assess and contrast awareness of the link between dietary fibre and folate and their major food sources (fruit, vegetables, bread and cereals). DESIGN: Mailed questionnaire investigating changes made to dietary intake of fibre, folate, fruit, vegetables, bread and cereals in the previous six months. SETTING: The survey was conducted between June and November 1998 in the Australian Capital Territory. SUBJECTS: One thousand one hundred and twenty-six adults randomly selected from the electoral roll. RESULTS: More women than men in both older (50+ years) and younger (18-49 years) age groups reported increasing their consumption of folate, fibre, fruit and vegetables in the prior six months. In contrast, more men than women reported increased consumption of bread, cereals, rice and pasta in the previous six months. For food categories and fibre, less than 4% of respondents were unsure about changes in these food habits. However, 26% of men and women were 'not sure' about changes to folate intake. Similar proportions of men and women (about 33%) reported consuming more fruit, vegetables or cereal-based foods over the prior six months, yet only 6% of these men and 14% of these women reported consuming more folate. In contrast, 44% of men and 51% of women who reported consuming more plant foods also reported consuming more dietary fibre. CONCLUSIONS: The results suggested that subjects, particularly the younger age group, had a poor understanding of the relationship between folate intake and its major food sources. The understanding of the relationship between fibre intake and its food sources appeared substantial, but confusion about specific food sources was still evident. These outcomes question the effectiveness of nutrition education used to date, particularly for the current priority of increasing folate intake in younger women in the new, 'health claims' environment.

Adolescent↗
PubMed1986

The role of breakfast in diet adequacy of the U.S. adult population.

Breakfast consumption patterns of the U.S. adult population were examined by using the U.S.D.A. Nationwide Food Consumption Survey. Results indicated that approximately one-quarter of the adult population skipped breakfast regularly. For those adults who consumed breakfast, the four most commonly consumed breakfasts were eggs, bread, and coffee; ready-to-eat cereal with milk; coffee and bread; and eggs, bread, and milk. The sample was partitioned by six age/sex classes and by four breakfast consumption patterns. Assessments of average intakes of seven frequently underconsumed nutrients showed that omission of the breakfast meal had a significant negative impact, particularly among adult females, on the diet quality. Findings indicated that for all age/sex classes, consumption of ready-to-eat cereal at breakfast, whether frequently or on a more limited basis, increased the average daily intake levels of the underconsumed nutrients. Further, groups of adults who regularly consumed ready-to-eat cereal at breakfast had, on average, lower average daily intakes of fat and cholesterol. It was concluded that regular breakfast consumption greatly enhanced the overall diet quality of the U.S. adult population.

Adolescent↗
PubMedDate not supplied

Assessment of DNA damage and its modulation by dietary and genetic factors in smokers using the Comet assay: a biomarker model.

Methods are needed to assess exposure to genotoxins in humans and to improve understanding of dietary cancer prevention. The Comet assay was used to detect smoking-related exposures and dietary modulations in target tissues. Buccal scrapings, blood and faeces were collected from 38 healthy male volunteers (smokers and non-smokers) during a dietary intervention study with bread supplemented with prebiotics+/-antioxidants. GSTM1-genotype was determined with PCR. Buccal and peripheral lymphocytes were analysed for DNA damage using the Comet assay. Genotoxicity of faecal water (FW) was assayed in human colon HT29 clone 19A cells. 'Tail intensity' (TI) was used as a quantitative indicator of DNA damage in the Comet assay. Intervention with bread reduced DNA damage in lymphocytes of smokers (8.3+/-1.7% TI versus 10.2+/-4.1% TI, n=19), but not of non-smokers (8.6+/-2.8% TI versus 8.3+/-2.7% TI, n=15). Faecal water genotoxicity was reduced only in non-smokers (9.4+/-2.9% TI versus 18.9+/-13.1% TI, n=15) but not in smokers (15.5+/-10.7% TI versus 20.4+/-14.1% TI, n=13). The Comet assay was efficient in the detection of both smoking-related exposure (buccal cells) and efficacy of dietary intervention (faecal samples). Smokers and non-smokers profited differently from the intervention with prebiotic bread+/-antioxidants. Stratification of data by genotype enhanced specificity/sensitivity of the intervention effects and contributed important information on the role of susceptibility.

Adult↗
PubMed2005

Effects of flax fiber on laxation and glycemic response in healthy volunteers.

We investigated whether a flax supplement taken orally or baked in a bakery product would effect the physiological responses characteristic of soluble and insoluble fiber, i.e., laxation and glycemic response, respectively. In Study 1, 26 healthy young adults consumed up to 15 g of fiber from a proprietary flax fiber supplement or as a psyllium supplement for 2 weeks once usual fecal weights were established. Changes in dietary fiber intake and acceptability of both products were evaluated. An increase in fecal weight was found with both fiber treatments. Supplemental fiber at intakes of 9.0 g/day (flax) and 10.4 g/day (psyllium) gave fecal bulking capacity of about 2.9 and 4.8 g of fecal weight/g of fiber, respectively. In Study 2, the effect of flax bread versus control white bread on glycemic response was studied. Eleven fasting subjects completed four test periods (duplicate trials of each bread) under standardized glycemic testing conditions. Paired t tests were used to analyze test compared with control peak blood glucose values (6.6 +/- 0.9 mmol/L compared with 6.9 +/- 0.7 mmol/L, P < .05, respectively) and area under the curve (AUC) (669 +/- 53 compared with 693 +/- 57, P = .015, respectively). Peak blood glucose values and AUC were improved by ingestion of flax fiber in healthy subjects. In conclusion, a flax fiber supplement provides the benefits of soluble and insoluble fiber.

Adult↗
PubMed1985

Digestion of the polysaccharides of some cereal foods in the human small intestine.

The digestion and absorption of dietary starch and nonstarch polysaccharides (NSP) in the small intestine of man from oats, cornflakes, and white bread has been determined by feeding seven ileostomists test meals containing these foods and estimating carbohydrate recovery in the effluent. NSP, the main constituent of dietary fiber, was almost completely recovered from all three test meals, including the water soluble beta-glucan which is the main NSP in oats. Less than 0.6% of the starch in oats was recovered as starch with a further 1.2% as dextrins and maltose. 4% of cornflake starch however was recovered, of which the main part was resistant to alpha-amylase digestion in vitro unless specially dispersed. Similarly with white bread 2.5% of ingested starch reached the terminal ileum of which the greater part was starch resistant to alpha-amylase in vitro. Overall 5.8% of the carbohydrate in white bread, 5.3% in cornflakes, and 11.7% in oats was recovered. This study supports the view that human digestive enzymes do not break down dietary NSP. It also identifies a fraction of starch, RS, present in processed food which resists breakdown by alpha-amylase both in vitro and in the small intestine of man.

Adult↗
PubMed1987

The effect of starch-protein interaction in wheat on the glycemic response and rate of in vitro digestion.

To determine the effect on blood glucose of removal of protein from wheat products, healthy volunteers took test meals of white bread made from either regular or gluten-free flour. After bread made from gluten-free flour, the blood-glucose rise was significantly greater. This corresponded with a significantly more rapid rate of digestion in vitro and reduced starch malabsorption in vivo as judged by breath-H2 measurements. Addition of gluten to the gluten-free bread mix did not reverse these effects. Factors associated with unprocessed wheat flour, such as the natural starch-protein interaction, may therefore be important in wheat products in reducing both their rate of absorption and glycemic response. They may have implications in the dietary management both of diabetes and of diseases where small intestinal absorptive capacity is impaired.

Adult↗
PubMed1987

High-fiber foods at breakfast: influence on plasma glucose and insulin responses to lunch.

This study evaluates acute effects of red kidney bean consumption on postprandial glucose and insulin responses in six healthy young men. Comparisons were made among three mixed-food breakfast meals comprised predominantly of either red kidney beans, bran cereal, or white bread. These meals provided equivalent levels of digestible carbohydrate, protein, and fat. The bean and bran meals contained equivalent levels of fiber while the white-bread meal contained a lower level. The postprandial glucose and insulin responses to the three meals were similar and responses also were similar after a standard whole-wheat-bread meal 4 h later. There appeared to be a reciprocal relationship between glucose and insulin responses after the lunch meal. This would influence interpretation of data regarding second-meal response.

Adult↗