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PubMed2003

About the origin of European spelt ( Triticum spelta L.): allelic differentiation of the HMW Glutenin B1-1 and A1-2 subunit genes.

To investigate the origin of European spelt ( Triticum spelta L., genome AABBDD) and its relation to bread wheat ( Triticum aestivum L., AABBDD), we analysed an approximately 1-kb sequence, including a part of the promoter and the coding region, of the high-molecular-weight (HMW) glutenin B1-1 and A1-2 subunit genes in 58 accessions of hexa- and tetraploid wheat from different geographical regions. Six Glu-B1-1 and five Glu-A1-2 alleles were identified based on 21 and 19 informative sites, respectively, which suggests a polyphyletic origin of the A- and B-genomes of hexaploid wheat. In both genes, a group of alleles clustered in a distinct, so-called beta subclade. High frequencies of alleles from the Glu-B1-1 and Glu-A1-2 beta subclades differentiated European spelt from Asian spelt and bread wheat. This indicates different origins of European and Asian spelt, and that European spelt does not derive from the hulled progenitors of bread wheat. The conjoint differentiation of alleles of the A- and B-genome in European spelt suggests the introgression of a tetraploid wheat into free-threshing hexaploid wheat as the origin of European spelt.

Alleles↗
PubMed2004

Identification and molecular characterization of a novel y-type Glu-Dt 1 glutenin gene of Aegilops tauschii.

A novel y-type high-molecular-weight glutenin subunit possessing a slightly faster mobility than that of subunit 1Dy12 in SDS-PAGE, designated 1Dy12.1(t) in Aegilops tauschi, was identified by one- and two-dimensional gel and capillary electrophoresis. Its coding gene at the Glu-D(t) 1 locus was amplified with allele-specific-PCR primers, and the amplified products were cloned and sequenced. The complete nucleotide sequence of 2,807 bp containing an open reading frame of 1,950 bp and 857 bp of upstream sequence was obtained. A perfectly conserved enhancer sequence and the -300 element were present at positions of 209-246 bp and 424-447 bp upstream of the ATG start codon, respectively. The deduced mature protein of 1 Dy12.1(t) subunit comprised 648 amino acid residues and had a Mr of 67,518 Da, which is slightly smaller than the 1Dy12 (68,695 Da) but larger than the 1Dy10 (67,495 Da) subunits of bread wheat, respectively, and corresponds well with their relative mobilities when separated by acid-PAGE. The deduced amino acid sequence indicated that the 1Dy12.1(t) subunit displayed a greater similarity to the 1Dy10 subunit, with only seven amino acid substitutions, suggesting that this novel gene could have positive effect on bread-making quality. A phenetic tree produced by nucleotide sequences showed that the x- and y-type subunit genes were respectively clustered together and that the Glu-D(t) 1y12.1 gene of Ae. tauschii is closely related to other y-type subunit genes from the B and D genomes of hexaploid bread wheat.

Agriculture↗
PubMed2005

Comparative analysis of the D genome-encoded high-molecular weight subunits of glutenin.

Four genes encoding novel 1Dx-type high-molecular weight (HMW) subunits were amplified by polymerase chain reaction, two each from Aegilops tauschii and bread wheat Triticum aestivum. The two subunits from Ae. tauschii (1Dx2.1(t) and 1Dx2(t)) were both very similar in sequence to subunit 1Dx2 from bread wheat. In contrast, the two novel bread wheat subunits (1Dx2.2 and 1Dx2.2*) differed from subunit 1Dx2 in having different internally duplicated regions (of 132 and 186 amino acid, respectively) within their repetitive domains. These duplicated sequences were located adjacent to the regions from which they had been duplicated and had complete intact repeat motifs at each end. The implications of these results for HMW subunit evolution and wheat quality improvement are discussed.

Amino Acid Sequence↗
PubMed2005

Molecular and biochemical characterization of puroindoline a and b alleles in Chinese landraces and historical cultivars.

Kernel hardness that is conditioned by puroindoline genes has a profound effect on milling, baking and end-use quality of bread wheat. In this study, 219 landraces and 166 historical cultivars from China and 12 introduced wheats were investigated for their kernel hardness and puroindoline alleles, using molecular and biochemical markers. The results indicated that frequencies of soft, mixed and hard genotypes were 42.7, 24.3, and 33.0%, respectively, in Chinese landraces and 45.2, 13.9, and 40.9% in historical cultivars. The frequencies of PINA null, Pinb-D1b and Pinb-D1p genotypes were 43.8, 12.3, and 39.7%, respectively, in hard wheat of landraces, while 48.5, 36.8, and 14.7%, respectively, in historical hard wheats. A new Pinb-D1 allele, designated Pinb-D1t, was identified in two landraces, Guangtouxianmai and Hongmai from the Guizhou province, with the characterization of a glycine to arginine substitution at position 47 in the coding region of Pinb gene. Surprisingly, a new Pina-D1 allele, designated Pina-D1m, was detected in the landrace Hongheshang, from the Jiangsu province, with the characterization of a proline to serine substitution at position 35 in the coding region of Pina gene; it was the first novel mutation found in bread wheat, resulting in a hard endosperm with PINA expression. Among the PINA null genotypes, an allele designed as Pina-D1l, was detected in five landraces with a cytosine deletion at position 265 in Pina locus; while another novel Pina-D1 allele, designed as Pina-D1n, was identified in six landraces, with the characterization of an amino acid change from tryptophan-43 to a 'stop' codon in the coding region of Pina gene. The study of puroindoline polymorphism in Chinese wheat germplasm could provide useful information for the further understanding of the molecular basis of kernel hardness in bread wheat.

Alleles↗
PubMed2006

Better cognitive performance following a low-glycaemic-index compared with a high-glycaemic-index carbohydrate meal in adults with type 2 diabetes.

AIMS/HYPOTHESIS: Transient hyperglycaemia, consistent with that observed with normal meal ingestion, may be detrimental to cognitive performance in adults with type 2 diabetes. This study determined whether minimising the postprandial increase in blood glucose through the ingestion of low- rather than high-glycaemic-index (GI) carbohydrate meals differentially affected cognitive performance in the postprandial period. SUBJECTS AND METHODS: Using a within-individual design, 21 free-living subjects (65+/-7.29 years) with type 2 diabetes consumed 50 g carbohydrate as a meal with either a low GI (pasta) or a high GI (white bread), or water on three separate mornings following an overnight fast. Neuropsychological tests were administered and plasma glucose concentrations measured. RESULTS: Higher postprandial blood glucose AUC (gAUC) was associated with poorer verbal memory (paragraph recall, p=0.01; word list recall, p=0.012). Both the GI of the carbohydrate meal and individual differences in response to meal ingestion contributed to the variation in gAUC and consequent memory recall. Bread consumption, relative to pasta, resulted in both a higher gAUC (p<0.05) and worse delayed verbal memory performance (paragraph recall, p=0.042; wordlist recall, p=0.035). Additionally, performance following bread consumption was poorer than that following pasta on measures of working memory, executive function and auditory selective attention, while sustained attention showed no sensitivity to type of carbohydrate food consumed. CONCLUSIONS/INTERPRETATION: Consuming 50 g of a low-GI carbohydrate meal, relative to a high-GI carbohydrate meal, generally results in better cognitive performance in the postprandial period in adults with type 2 diabetes, particularly in those individuals who experience the greatest food-induced elevations in blood glucose levels.

Adult↗
PubMed1985

Cytotoxic effects of wheat gliadin-derived peptides.

The peptic-tryptic-cotazym (PTC) digest, obtained from bread wheat gliadin by simulating in vivo protein digestion, was more active than the PTC-digest of durum wheat gliadin in reversibly inhibiting HEp-2 cell proliferation and in increasing cellular acid phosphatase. Colony-forming ability of the cells was not affected by treatment with both bread or durum wheat gliadin peptides. The peptic-tryptic (PT) digest of bread wheat gliadin also showed agglutinating activity of HEp-2 cells.

Acid Phosphatase↗
PubMed2006

The effect of traditional African food mixtures on growth, pH and extracellular polysaccharide production by mutans streptococci in vitro.

Four, traditional African food mixtures (maize plus milk and sugar, maize plus gravy, samp plus beans, brown bread plus margarine and peanut butter) were evaluated for their ability to sustain the growth of mutans streptococci in batch culture. A synthetic complex medium, brain heart infusion with 3% sucrose was used as an experimental control. Six NCTC laboratory reference strains and five clinical isolates collected from the plaque of children were investigated. The doubling time of bacterial strains was prolonged in maize plus gravy (2.5-6.0 h) and samp plus beans (1.3-9.9h), and the number of cell divisions was low, compared with bread plus margarine plus peanut butter (0.7-5.1h). The least amount of acid was produced in maize plus milk plus sugar (3.92+/-8.15 mmole/mL), and the average pH during the fermentation of maize plus milk plus sugar, maize plus gravy and samp plus beans did not drop below the critical point for enamel demineralisation, pH 5.7. Bacterial growth in samp plus beans produced a small quantity of lactic acid (0.46+/-1.10 mmole/mL) compared to bread plus margarine and peanut butter (2.64+/-3.30 mmole/mL) and BHI plus 3% sucrose (12.23+/-10.72 mmole/mL). Extracellular polysaccharide (ECP) produced was lowest in maize plus milk and sugar (0.22+/-0.33 mg/mL), compared with the remaining food mixtures (0.47-1.75 mg/mL). Statistical analysis showed that the influence of the mixed-foods on doubling time (F=3.01, P=0.03), pH (F=14.41, P<0.0001) and ECP (F=135.32, P<0.0001) was greater than the significant variance found between mutans streptococci strains. Results suggest that the level of mutans streptococci activity in samp plus beans, maize plus milk and sugar and maize plus gravy contributes little towards the formation of dental caries, and that significant differences exist between mutans streptococci laboratory reference and clinical strains in response to traditional African food mixtures.

Acetic Acid↗
PubMed2005

Satiety from rice-based, wheat-based and rice-pulse combination preparations.

The satiety values of six breakfast items commonly consumed in India were determined on the basis of area under the curve. A repeated measures design was used wherein energy intake, hunger, and satiety scores were assessed for one rice-based, three wheat-based and a rice-pulse fermented preparation, using white bread as the reference. Subjects were provided equi-caloric portions of the six breakfast items on separate occasions, and satiety ratings were recorded every 15 min over a 120 min period, after which time they were free to consume whatever they desired. Satiety scores were in the order of fermented cereal-pulse preparation> savoury broken wheat preparation>whole wheat flour flat bread>savoury semolina preparation> savoury rice flakes preparation>white bread standard. Among the various factors examined for their influence on satiety scores, fibre content, energy density and cooked weight of the food items positively influenced satiety scores. Neither fat nor carbohydrate content showed any correlation with satiety scores. These data indicate that isoenergetic portions of various foods influence satiety to different extents. Thus results suggest that consumption of high protein, high fibre and foods with greater water/volume leading to low energy density may be effective in delaying the return of hunger.

Adult↗
PubMed2004

Multiplex polymerase chain reaction analysis of Glu-1 high-molecular-mass glutenin genes from wheat by capillary electrophoresis with laser-induced fluorescence detection.

The unique bread-making properties of wheat are closely correlated with composition and quantity of high-molecular-mass (HMW) glutenin subunits encoded by the Glu-1 genes. We report the development of a multiplex polymerase chain reaction (PCR) method to identify bread wheat genotypes carrying HMW glutenin allele composition of Glu-1 complex loci (Glu-A1, Glu-B1 and Glu-D1) by capillary electrophoresis(CE) with laser-induced fluorescence (LIF) detection. Two triplex primer sets of HMW glutenin subunit genes were examined. An automated and rapid CE-LIF technique is helpful in the multiplex PCR optimization process. Two fluorescent intercalating dyes (EnhanCE, and YO-PRO-1) are compared for detection of DNA fragments. Amplified DNA fragments of HMW glutenin Glu-1 genes were well separated both by agarose slab-gel electrophoresis and CE, and revealed minor differences between the sequences of 1Ax2*, 1Axnull, 1Bx6, 1Bx7, 1Bx17 and 1Dx5 genes. Moreover, CE technique requires samples of smaller volumes in comparison to slab-gel electrophoresis, and data can be obtained in less than 20 min. There was a very high concordance in the assessment of the molecular size of PCR-generated DNA markers. Fast and accurate identification of molecular markers of Glu-1 genes by CE-LIF can be an efficient alternative to standard procedure separation for early selection of useful wheat genotypes with good bread-making quality.

Base Sequence↗
PubMed2005

Accuracy of serial transverse cross-sections in detecting residual basal cell carcinoma at the surgical margins of an elliptical excision specimen.

BACKGROUND: There has been no published study estimating the proportion of positive surgical margins that is missed when serial transverse cross-sectioning (bread-loafing) is used to histologically evaluate the surgical margins. OBJECTIVE: Our purpose was to estimate the accuracy of serial transverse cross-sectioning (bread-loafing) at 4-mm intervals in detecting the presence of residual tumor at the margins of well-defined facial basal cell carcinomas excised as an ellipse with 2-mm surgical margins. METHODS: Forty-two small (<1 cm), well-defined, primary, nonmorpheaform facial basal cell carcinomas that had been excised as an ellipse with 2-mm margins and that had positive surgical margins utilizing en-face Mohs sections were included. After longitudinal bisection of each ellipse, frozen sections were prepared encompassing the entire surgical margin. Transparencies with parallel lines spaced at 4-mm intervals were superimposed on the histologic slides with the lines perpendicular to the epidermal surface. Areas in which the lines intersected tumor at the surgical margin were noted. The percentage of tumors that would be detected by serial cross sections was calculated on the basis of the percentage of these parallel lines that intersected tumor. RESULTS: The 42 tumors had a total of 50 positive surgical margins. Overall, the cross-sectional lines intersected tumor 44% of the time (95% confidence interval, 37%-51%). Only 5 (10%) of the residual tumors at the surgical margins exceeded 4 mm in their longitudinal dimension. In the 9 sections containing tumor in the deep margin, tumor intersected the lines 39% of the time. CONCLUSION: Bread-loafing at 4-mm intervals of elliptical excision specimens from facial basal cell carcinomas excised with 2-mm surgical margins is only 44% sensitive in detecting residual tumor at the surgical margins. We recommend complete histologic margin control by using en face tissue orientation (Mohs technique) to identify residual tumor and reduce the risk of tumor recurrence after elliptical excision of facial basal cell carcinomas.

Basal Cell Carcinoma↗
PubMed2004

Dynamic magnetic resonance microscopy of flour dough fermentation.

Magnetic resonance microscopy was carried out at 9.4 T with a voxel volume of 117 x 117 x 500 microm(3) and temporal resolution was adjusted to 8.5 min for a dynamic follow-up of bread dough fermentation during 2 h at a constant temperature of 30 degrees C. An image analysis procedure based on gray levels mathematical morphology routines was performed to assess bubble distribution and cell wall thickness inside the imaged bread dough. The evolution of the extracted curves allows one to characterize quantitatively the amount of bubbles and their growth. Using this procedure, different bread doughs were examined to determine the impact of dough composition on the structure modification during fermentation.

Fermentation↗
PubMed2002

Dietary patterns and nutrient intakes of 7-year-old children taking part in an atherosclerosis prevention project in Finland.

OBJECTIVE: To evaluate the dietary patterns of 7-year-old children participating in an atherosclerosis prevention project and the relationship of those dietary patterns to nutrient intakes and serum cholesterol values. DESIGN: In the randomized, prospective Special Turku Coronary Risk Factor Intervention Project (STRIP) 1,062 children were randomly assigned to an intervention group (n=540; low-saturated fat, low-cholesterol diet) or to a control group (n=522; unrestricted diet) at 7 months of age. SUBJECTS/SETTINGS: The intervention families received, at 6-month intervals, individualized counseling that focused on the known environmental atherosclerosis risk factors and aimed at reducing children's saturated fat and cholesterol intake. Nutrition counseling was targeted at the child but, because of the young age of the children, was given to the parents. When children were 7 years old, food and nutrient intakes of 307 intervention and 323 control children were studied using 4-day food records. STATISTICAL ANALYSES PERFORMED: K-means cluster analysis was used to classify children into 4 groups on the basis of similarity of food intake. Differences in nutrient intakes and serum lipid concentrations between children in the 4 food intake clusters were evaluated using Tukey's multiple comparison test. RESULTS: Intervention children dominated the bread, skim milk, and margarine cluster and the cereals, rice, and pasta cluster whereas the 1.5%-fat milk and butter cluster included mainly control children. Saturated fat intake was nearest to the recommendations, that is 11.7% and 11.9% of energy, in the bread, skim milk, and margarine cluster and the cereals, rice, and pasta cluster, respectively. Children in the bread, skim milk, and margarine cluster had 20% to 27% higher fiber intakes (P<.001) whereas children in the sugar and sweets cluster had markedly higher sugar intakes than children in other clusters (P<.001). Serum cholesterol concentrations were lower in those clusters with high dietary ratios of polyunsaturated to saturated fat. CONCLUSION: Detailed and repeated dietary counseling of parents, starting when children are aged 7 months, that aims at decreasing children's exposure to known nutrition risk factors for coronary heart disease modifies children's food patterns and nutrient intakes toward expected values.

Arteriosclerosis↗
PubMed1997

Folate nutrition and older adults: challenges and opportunities.

Folate fortification of bread and grains has been directed to prevent neural tube birth defects. Research has also challenged previous concepts of folate nutritional status and suggested that folate may play a role in reducing the risk of vascular disease. Although folate status of many elderly people is adequate according to traditional, hematologic criteria, some elderly persons have elevated blood concentrations of the metabolite homocysteine, which indicates subclinical deficiency of folate or vitamin B-12. Higher homocysteine concentrations, even within the normal range, are associated with increased risk of vascular disease. Elderly people with better folate and vitamin B-12 status have lower homocysteine concentrations and may have lower risk for vascular disease. Although the new folate fortification rules provide the benefit of increasing folate in the food supply, they could be a risk for the elderly because excess folate intake can mask vitamin B-12 deficiency, thereby delaying diagnosis. Elderly people have a higher prevalence of vitamin B-12 deficiency as a result of absorption problems. Those deficient in vitamin B-12 should be treated to prevent irreversible neurologic damage. Modern approaches to screening the elderly include using higher cutoff points for serum vitamin B-12 and obtaining blood concentrations of the metabolite methylmalonic acid, which is elevated in deficiency of vitamin B-12 but not folate. To examine current folate intake and food sources, food frequency questionnaires were administered to 308 elderly volunteers aged 65 to 94 years. Mean (+/-standard error) folate intake from food was 299.6+/-5.8 microg/day. Supplements (median dose=400 microg/day) were consumed by 47% of participants. Only 3.2% of the sample had total folate intake greater than 1,000 microg/day, the recommended upper limit, and these were taking high-dose folate supplements (> or = 800 microg/day). Breakfast cereals provided 25.6% of folate intake; vegetables, 23.2%; fruit, 20.8%; refined breads/grains, 6.7%; dark bread, 5.0%; legumes/nuts, 5.9%; dairy products, 5.8%; meat/poultry/fish/eggs, 5.1%; other, 1.9%. Mean folate intake would increase 16.5% if enriched bread and grains were fortified. Such fortification could help some persons to lower serum homocysteine concentration and vascular disease risk. Dietitians should be aware of modern protocols for screening the elderly for vitamin B-12 deficiency.

Aged↗
PubMed1997

Presence of tetrahydro-beta-carboline-3-carboxylic acids in foods by gas chromatography-mass spectrometry as their N-methoxycarbonyl methyl ester derivatives.

Various tetrahydro-beta-carboline-3-carboxylic acids (TH beta C-3-COOH) are identified in commercial foods and drinks by GC-MS. Positive identification of 1-methyl-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid (MTCA) is demonstrated in soy and tabasco sauces, wine, beer, wine vinegar, cider, orange juice, toasted bread, blue cheese and yoghurt. 1,2,3,4-Tetrahydro-beta-carboline-3-carboxylic acid (THCA) occurs in toasted bread, beer, cider, wine vinegar, soy and tabasco sauce, orange juice and blue cheese. MTCA and THCA are reported for the first time in several of these products. MTCA appears as a mixture of two diastereoisomers with the same mass spectra. MTCA is the major TH beta C-3-COOH in foodstuffs except for toasted bread that contains more THCA. GC-MS analysis of N-methoxycarbonyl methyl ester derivatives of TH beta C-3-COOHs was used for chemical identification. Those derivatives were synthesized in a qualitatively using methyl chloroformate or methyl chloroformate and diazomethane reagents. Electron impact mass spectra of N-methoxycarbonyl-TH beta C-3-COOH methyl esters are reported and fragmentation assigned and discussed. These results prove the presence of TH beta C-3-COOHs in commercial foodstuffs suggesting their uptake during the daily consumption of foods.

Carbolines↗
PubMed2002

Trace elements in foods and meals consumed by students attending the faculty cafeteria.

The content and intake of some trace elements (Pb, Cd, Ni, Hg, Cr) in meals, consumed by students attending the Faculty Cafeteria, were assessed. The study was carried out over 6 days of the 2nd week of February, 1993 and in three consecutive days of the second week of May. In those periods 10453 and 4055 students attended the cafeteria, respectively. After recording the ingredients and the preparation and cooking methods, some edible portions of foods and dishes were collected, homogenised, lyophilised and kept in polyethylene bottles until analysis. We found few differences in food content and dietary intake of some (Ni and Cr) but not all trace elements between February and May. Higher levels of Pb, Cd, Ni, Cr were present in bread (21.5+/-14.0, 5.6+/-0.02, 55.6+/-1.7 and 66.9+/-0.1 microg/100 g of edible portion, respectively), followed by meat, filled pasta and cheese, whereas lower values were observed in vegetables and fruit. The highest Hg content was recorded in the pasta group. Among the most frequently consumed foods and meals, the highest levels of P, Pb, Cr, Hg, Ni were found in bread, meat and pasta. The calculation of mean trace element intake, corrected for leftovers, showed pasta, bread and meat as the main sources of Pb, Cd, Ni, Hg and Cr over the two periods. The estimated potential tolerated weekly intake (PTWI) resulted high for Pb and Cd and low for Hg. Finally, a large variability in trace element content between raw and cooked foods was observed. These results give valuable information on trace element content of foods to be used for preparation of meals at the Faculty cafeteria in different seasons.

Adolescent↗
PubMed2000

Induction of apoptosis in caco-2 cells by wheat gliadin peptides.

Recent experimental evidence suggests that enterocyte apoptosis is greater than hitherto assumed and may be responsible for villous atrophy in coeliac disease. We have previously demonstrated that a small peptide (M.W. 1157.5 Da), identified as the sequence H(2)N-gln-gln-pro-gln-asp-ala-val-gln-pro-phe-COOH from durum wheat gliadin, is able to prevent K 562 (S) cell agglutination induced by the peptic-tryptic digests (PT) of prolamin fractions from the cereals which are not tolerated in coeliac disease (i.e. bread wheat, rye, barley and possibly oats), and toxic A-gliadin peptides in coeliac disease. In the present study we have investigated the effects of the bread wheat gliadin digest (PT) on apoptosis of Caco-2 cells and whether the '1157.5' Da peptide may in any way interfere with them. We evaluated both earlier biochemical and later morphological nuclear apoptotic events in the human colon adenocarcinoma cell line Caco-2. After 48 h exposure to the PT gliadin digest and the '1157.5' Da peptide, apoptosis was detected both for the early-stage apoptotic cells (adherent cells) and the late-stage apoptotic ones (detached cells which were floating in the culture medium). Exposure to the PT gliadin digest resulted in a high percentage of adherent cells that underwent cell death by apoptosis (about 30%), independent of the concentration range used; while the presence in the culture medium of peptide '1157.5' Da determined complete inhibition of cell death. On the other hand, morphological nuclear modifications observed in the floating cells showed a difference in the rate of the apoptosis dependent on the PT concentration, with partial protection in the presence of the peptide. These findings show an action of bread wheat gliadin peptides leading to cell death by apoptosis in the Caco-2 cell line and that the '1157.5' Da peptide is capable of preventing such an effect.

Apoptosis↗
PubMed1999

Plasma vitamin C: what does it measure?

OBJECTIVE: To examine the association between self-reported consumption of foods and plasma vitamin C levels. DESIGN: A cross-sectional analysis of dietary data and plasma vitamin C levels. Subjects placed the following foods into frequency categories: fresh fruit, leafy greens, other vegetables, fatty fish, other fish, chicken, meat, meat products, eggs, cheese and brown bread. The six frequency categories ranged from 'never' to 'at least daily'. Plasma vitamin C was measured by fluorometric assay. SETTING: A population-based cohort study in Norfolk, UK. SUBJECTS: 598 men and 566 women aged 45-74 years not taking vitamin supplements. RESULTS: Plasma vitamin C was positively correlated with intake of fresh fruit (r=0.29 in men and r=0.25 in women, P<0.001), leafy greens (r=0.20 in men P<0.001, r=0.13 in women P<0.01), other vegetables (r=0.20 in men P<0.001, r=0.14 in women P<0.01) and brown bread (r=0.28 in men, r=0.17 in women, P<0.001) and negatively associated with intake of meat products (r=-0.13 in men P=0.02, r=-0.10 in women P<0.01). The difference in plasma vitamin C between never and daily eaters of brown bread was 13.6 micronol l(-1) in men and 9.9 micromol l(-1) in women, P<0.001. CONCLUSIONS: These data suggest that plasma vitamin C is not only a marker of foods rich in vitamin C but of certain patterns of food consumption. Such patterns are likely to be population specific and might explain inconsistencies in biomarker-disease associations.

Aged↗
PubMed2007

Metabolic profiling of liver from hypercholesterolemic pigs fed rye or wheat fiber and from normal pigs. High-resolution magic angle spinning 1H NMR spectroscopic study.

This study presents the first application of a high-resolution magic angle spinning 1H NMR approach to elucidate the metabolic effects of a hypercholesterolemic condition and two high-fiber diets based on rye and wheat bread, respectively, in intact pig liver biopsy samples. Standard 1D and spin-echo 1H spectra were acquired on a total of 20 biopsy samples, and 2D total correlation spectroscopy experiments were carried out on selected samples for assignment of the observed resonances. Principal component analyses and partial least-squares regression discriminant analysis revealed differences in the hepatic lipid content and choline-containing compounds between normal and hypercholesterolemic pigs. In addition, the results demonstrated that the liver metabolite profile of hypercholesterolemic pigs fed a high-fiber rye bread differed from that of pigs fed high-fiber wheat bread with respect to both the lipoprotein fractions and the choline-containing compounds. These findings suggest that earlier reports on high-fiber rye diet-induced effects on plasma HDL/LDL content partially can be ascribed to effects on liver cholesterol metabolism and that the hepatic phospholipase pathways of phosphatidylcholine breakdown are affected by the high-fiber rye diet.

Animal Feed↗