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At least 1,621 records · Page 90Linked to original sources
PubMed2000

The cold dependent accumulation of COR TMC-AP3 in cereals with contrasting, frost tolerance is regulated by different mRNA expression and protein turnover.

The accumulation of specific cold-regulated (COR) proteins is a component of the hardening process and different amount of COR proteins has been related to different degrees of cold tolerance. A number of different mechanisms controls the accumulation of the COR proteins in the plant cells. In this work we describe the mechanisms controlling the accumulation of the COR protein TMC-AP3, a putative chloroplastic amino acid selective channel protein [1] in barley, durum, wheat, emmer and bread wheat. Winter barley and, to less extent, winter bread wheat showed a higher cor tmc-ap3 expression at low temperature than the spring one while no significant differences were detected between the emmer and the durum. wheat genotypes. After 2 days of de-hardening the transcript level dropped down in the same way in all tested genotypes, nevertheless the decrease in protein content was genotype dependent. In all frost resistant genotypes the amount of COR TMC-AP3 after 9 days of de-hardening was higher compared with that of susceptible ones. These findings suggest that resistant and susceptible genotypes have different protein degradation rate and/or mRNA translational efficiency. Differences in the protein degradation rate were not dependent from the amino acidic sequence of the protein, being extremely similar in all tested genotypes. A genetic study based on Chinese spring/Cheyenne chromosome substitution lines showed that the turnover of TMC-AP3 is a polygenic trait controlled by a number of loci being the most important located on chromosomes 1B, 2B, 2D and 4D.

Journal Article↗
PubMed2003

Perceptions and reasons for choice of fat- and fibre-containing foods by Swedish schoolchildren.

This study investigated schoolchildren's breakfast choices focusing on their reported usual intake and perceptions of fat-reduced or fibre-enriched alternatives. A total of 184 eleven- to fifteen-year-old were asked to participate, and 181 completed the study. Using pictures of food items, the children were instructed to reproduce their usual breakfast, and then breakfasts that would be: healthy, tasty, consumed by their parents, or approved by their parents. Participants' usual breakfast included breads and breakfast cereals containing a higher fibre content than that of the breakfast reported as most palatable. Their usual breakfast also contained products with less fibre than was the case for their healthy or perceived parental norm breakfasts. This may be interpreted as evidence that high-fibre bread and breakfast cereals are perceived as healthy but that consumption of these products is limited by palatability. In contrast to the ambivalence towards cereal products, corresponding disagreements between breakfasts were not observed for milk, and only a small systematic disagreement was observed for spread. Thus, the majority consumed the kind of milk and spread perceived as being healthy, tasty and parentally sanctioned despite the fact that full-fat products were frequently consumed. In conclusion, the results suggest that taste may be a barrier to consumption of high-fibre products, while consumption of low-fat products appears to be impeded by health beliefs.

Adolescent↗
PubMed2003

Ambiguity of 'snack' in British usage.

Research into least fattening eating patterns indicates that in England 'a snack' is a term that refers to different eating habits from 'snacking' and that neither pattern of behaviour necessarily involves 'snack food'. These hypotheses were tested by randomised mailings to a convenience sample of university campus addressees with the subject heading of the message and the topic of questions in it being one of the terms, a snack, snacking or snack food. Responses to all three terms much more often referred to eating between mealtimes than eating at mealtimes but this contrast was less for a snack, especially at lunchtime. Previous and subsequent eating occasions therefore tended to be at mealtimes, but again less so for a snack. A snack also differed from snacking or eating snack food in eliciting more reports by women of eating in the home than out, and more eating alone than in company. However, reports by men contributed most to differences between snack terms in the foods reported: more men ate bread in a snack than when snacking but more ate sweet items when snacking than in a snack. More men reported savoury items (e.g. potato crisps) as snack food than in response to the other two terms; however, when savouries were combined with bread-containing items, the women were unlike the men in that more of them referred to such items when snacking. Thus, for these people in England, having a snack is not the same thing as snacking or eating snack food. Because of these ambiguities in use of the root word snack, it may be best to avoid all its derivatives in questions to research participants, discussion among investigators and educational messages.

Adult↗
PubMed1984

Preference and sensitivity to salt taste as determinants of salt-intake.

Total salt-intake was estimated in 33 normal subjects using urinary sodium excretion over 7 days, and table and cooking salt use were measured over the same period. Sensitivity to salt taste was measured for 31 of these subjects using a seven-category rating scale for intensity of saltiness with five concentrations of salt in water, bread and mashed potato. Preferences were assessed using a nine-category hedonic rating scale with the bread and mashed potato to determine the maximally-preferred concentration. No differences were found in the taste measures between subjects divided into high and low intake in terms of total salt-intake or total intake divided by body weight. However, differences were found in sensitivity and preferences between groups divided into high and low table salt use. This may be because the major proportion of total salt-intake arose from salt present in foods and this would not be so open to voluntary control as table salt use.

Adolescent↗
PubMed1988

Preferred sweetness of a lime drink and preference for sweet over non-sweet foods, related to sex and reported age and body weight.

The ideal sugar concentration in a lime drink, the tolerance of deviations from that ideal, the choices between sweet and non-sweet foods, and tea and coffee sugaring habits, were assessed for each individual in an unstratified sample of 344 children and adults of both sexes, and body mass index (BMI) for 241 of them. Lime drink ideal point, hot-drink sugaring habits and the preferences for cake trolley over cheeseboard, flavoured milk shake over ice-cold milk, lemonade or tonic water over soda water and bread and margarine with honey or chocolate spread over plain bread and margarine, were all reliably associated positively with each other. This confirms the reality of the "sweet tooth", but not its extension to all sweet foods, because preferences for carrot over celery and for orange juice over tomato juice were not reliably associated with the other preferences. On average, the men showed a greater sweetness preference than the women. Women and younger subjects showed on average greater preferences for carrot and orange juice over the alternatives. When BMI was disconfounded from age and sex, it did not relate either to the preference for foods and drinks generally regarded as sweet or to the preference for a sweet alternative to a non-sweet vegetable food or drink.

Adolescent↗
PubMed1997

A small peptide from durum wheat gliadin prevents cell agglutination induced by prolamin-peptides toxic in coeliac disease.

A peptide (m.w. 1157.5 Da) able to prevent the agglutination of K562(S) cells induced by the peptic-tryptic prolamine digests of the cereals toxic in coeliac disease (i.e. bread wheat, rye, barley and oat) was characterized as one of the components of the peptic-tryptic digest of durum wheat gliadin. This peptide was synthesized in a high degree of purity with the solid phase method with the Applied Biosystem 431A. An amino acid sequence was identified in the 1157.5 Da peptide as being related to the largest common sequences previously detected in a series of bread wheat toxic peptides by other authors.

Agglutination↗
PubMed1998

Structural specificities and significance for coeliac disease of wheat gliadin peptides able to agglutinate or to prevent agglutination of K562(S) cells.

Two peptides corresponding to bread wheat A-gliadin fragments 31-43 and 44-55, well known for their ability to damage the coeliac disease intestinal mucosa both in vitro and in vivo, have been confirmed to be very active in inducing in vitro agglutination of K 562 (S) cells. Removal of six amino acid residues from the carboxy-terminal end of the 31-43 peptide, or of five amino acid residues from the amino terminal end of the 44-55 peptide, resulted in a lower, but still very significant, cell agglutination activity. The peptide consisting of ten amino acid residues with a molecular mass of 1157.5 Da, isolated from durum wheat gliadin, was able to prevent agglutination of K 562 (S) cells induced not only by prolamine peptic-tryptic digests from all the cereals toxic in coeliac disease (i.e. bread wheat, rye, barley and oats), but also by the 31-43 and 44-55 peptides. The ability to protect K 562 (S) cells from agglutination was exhibited to the fullest extent also by all the peptides derived from the 1157.5-Da peptide by five progressive deletions of the terminal carboxylic residue, whereas the sixth consecutive deletion yielded a completely inactive peptide. A similar total loss of activity was observed upon addition of a glycine residue to the amino terminal residue of the 1157.5-Da peptide and all the above-mentioned active peptides derived from it. The remarkable sequence homologies existing between peptides able to induce [Gln-Gln-Gln-Pro and -Pro-Ser-Gln-Gln-] or to prevent [H2N-Gln-Gln-Pro-Gln-Asp-COOH] induction of cell agglutination strongly suggest that all these peptides compete for identical or structurally related binding sites on the cell surface.

Agglutination Tests↗
PubMed2004

Prudent diet and the risk of insulin resistance.

BACKGROUND AND AIM: Diet is a potentially modifiable risk factor for diabetes. Dietary patterns may exert greater effects on health than individual foods, nutrients or food groups. Data on associations between dietary patterns and the risk of insulin resistance and type 2 diabetes are sparse. The aim of the study was to examine associations between dietary patterns and the risk of insulin resistance. METHODS AND RESULTS: We performed a cross sectional study involving a group of 1018 men and women, sampled from 17 general practice lists in the South of Ireland, with a response rate of 69%. Participants completed a detailed health and lifestyle questionnaire and provided fasting blood samples for analysis of glucose, insulin and lipids. Dietary intake was assessed using a food frequency questionnaire. The food frequency questionnaire was a modification of the UK arm of the European Prospective Investigation into cancer, EPIC study, which was based on that used in the US Nurses' Health Study. Dietary patterns were assessed by K cluster analysis. Insulin resistance was estimated on the basis of fasting glucose and insulin, using the glucose homeostasis model (HOMA scores). Insulin resistance was defined as the upper quartile of the HOMA scores. Three dietary patterns were identified by cluster analysis (traditional Irish diet, a prudent diet and an alcohol and convenience foods diet). Participants in clusters 1 (traditional Irish diet) and 3 (high alcohol and convenience foods) had a lower intake of more 'healthy' food groups (such as fruit, vegetables, low fat dairy products, poultry, fish and whole grain products) and higher intake of foods richer in total and SFA content (such as high fat dairy products, butter, meat and meat products). Cluster 2 (prudent dietary pattern) was characterized by a higher intake of food groups that are typically recommended in health promotion programs and a lower intake of meat (read meat), meat products, sweets, high fat dairy and white bread (white bread and unrefined cereal). The prudent diet had the lowest HOMA scores in analysis of covariance. The prevalence of insulin resistance in the prudent diet was lower than that in the traditional diet (OR=0.53; 95%CI, 0.33-0.85 in fully adjusted analysis). CONCLUSION: A prudent diet may be associated with enhanced insulin sensitivity and a lower risk of type 2 diabetes.

Aged↗
PubMed2004

Can foods with added soya-protein or fish-oil reduce risk factors for coronary disease? A factorial randomised controlled trial.

BACKGROUND AND AIMS: To develop functional foods which are capable of reducing key risk factors for coronary heart disease in an at risk population. The specific hypothesis tested here was that providing bread, cracker biscuits and snack bars fortified with DHA (long-chain omega 3) and soya-protein would havd a positive impact on cholesterol and blood pressure. METHODS AND RESULTS: A pragmatic, double-blind, factorial placebo-controlled randomised trial recruiting 213 middle-aged men and women with untreated elevated total cholesterol or blood pressure. The factors examined were the effect of giving supplies of bread, cereal bars and cracker biscuits fortified with 2 g fish oils (DHA, 22: 6n-3), or 25 g soya-protein (containing 50 mg of isoflavonoids) for five weeks. Primary and secondary outcomes included total, low-density and high-density cholesterol (HDL-C), and systolic and diastolic blood pressure. Compliance was assessed using biomarkers and food intake histories. DHA enriched foods increased HDL-C by 6.0% (95% CI 2.5%, 9.6%) but had no effect on total or low-density cholesterol or blood pressure. Overall, soya-protein did not influence any of the outcomes assessed. However, in women only, soya-protein increased systolic blood pressure by 5.9% (95% CI 1.73, 9.9%). CONCLUSIONS: Adding DHA (fish-oils) to staple foods might supplement existing methods to help reduce CVD morbidity and mortality. However, these findings highlight the importance of ensuring that functional foods do not present any harms to particular subgroups within a general population, if they are to be made freely available to consumers. This latter point requires further attention by the research community in relation to soya-protein.

Blood Pressure↗
PubMed2001

A food frequency questionnaire for youth: psychometric analysis and summary of eating habits in adolescents.

PURPOSE: To examine the reliability and validity of the Eating Habits Questionnaire (EHQ) for adolescents and assess eating habits in the context of the Food Pyramid. METHODS: Subjects were 446 students (81.2% female) attending three middle schools (sixth to eighth grades). Over half (56.9%) were African-American. Reliability was assessed with 48-h and 2-week retests on two subsamples (n = 62) and validity was assessed by comparison with three 24-h recalls on an additional subsample (n = 24) and by factor analysis. The EHQ is a self-administered questionnaire consisting of 83 food items and questions assessing food habits and food preparation style. RESULTS: Internal validity, determined with factor analysis, found that 10 factors explained 81.3% of the variance in eating habits. Overall perfect agreement between food groups reported on the 24-h recall and on the EHQ was 56%. Internal consistency, assessed by Cronbach alpha, ranged from .60 to .89. Test-retest correlations were highest at 48 h, ranging from .46 to .85 for the 10 factors. Adolescents ate more servings of fats and sugars (11.2) and meats (6.0) and fewer breads (5.2) and vegetables (1.6) than recommended in Food Pyramid guidelines. In addition, subjects consumed more high-fat protein than low-fat protein servings. CONCLUSIONS: The EHQ is a valid and reliable food frequency questionnaire that has been tested with African-American and white adolescents in the Southeast. It showed that adolescents consume higher than recommended daily servings of fats, sweets, and meats and lower than recommended servings of vegetables and breads.

Adolescent↗
PubMed1998

The weight-conscious adolescent: body image, food intake, and weight-related behavior.

PURPOSE: To explore how adolescents who try to lose weight differ from those who do not in relation to body image, food intake, knowledge about food, and sources of information about food, nutrition, and weight loss. METHODS: Data were collected from 12-15-year-old school students in North Queensland, Australia by questionnaire. RESULTS: Boys who attempted weight loss reduced sweet foods and snacks, while concurrently increasing healthy foods such as fruit, yogurt, and low-fat milk. Girls who attempted weight loss ate breakfast, lunch, snacks, milk, bread, meat, and many sweet and fatty foods less often than other girls. Some reduction in meals, snacks, core foods, and sweet fatty foods, but not savory fatty foods, remained after the weight loss attempt. Boys attempting weight loss had better knowledge about high-fat and high-sugar foods than other boys, but there was no difference for girls. Girls attempting weight loss were more likely than other girls to think that core foods such as bread, potatoes, and dairy products should be reduced, whereas boys were more likely to think that sweet foods should be reduced. The majority of students who had attempted weight loss during the previous year considered themselves overweight, while few weight-conscious students were satisfied with their bodies. CONCLUSIONS: The weight-conscious adolescents in this study, especially the girls, exhibited restrictive eating practices and a preoccupation with a slim image. Adolescents need a food culture based on foods to eat rather than foods to avoid, and an understanding of suitable weight-control measures.

Adolescent↗
PubMed2000

Low glycaemic-index foods.

Accumulating data indicate that a diet characterized by low glycaemic-index (GI) foods not only improves certain metabolic ramifications of insulin resistance, but also reduces insulin resistance per se. Epidemiological data also suggest a protective role against development of non-insulin-dependent diabetes mellitus and cardiovascular disease. A major disadvantage in this connection is the shortage of low-GI foods, and many common starchy staple foods, such as bread products, breakfast cereals and potato products, have a high GI. Studies in our laboratory show that it is possible to significantly lower the GI of starchy foods, for example by choice of raw material and/or by optimizing the processing conditions. Such low-GI foods may or may not influence glucose tolerance at a subsequent meal. Consequently, certain low-GI breakfasts capable of maintaining a net increment in blood glucose and insulin at the time of the next meal significantly reduced post-prandial glycaemia and insulinaemia following a standardized lunch meal, whereas others had no 'second-meal' impact. These results imply that certain low-GI foods may be more efficient in modulating metabolism in the long term. Although the literature supports a linear correlation between the GI and insulinaemic index (II) of foods, this is not always the case. Consequently, milk products elicited elevated IIs, indistinguishable from a white bread reference meal, despite GIs in the lower range. This inconsistent behaviour of milk products has not been acknowledged, and potential metabolic consequences remain to be elucidated.

Blood Glucose↗
PubMed2000

Impact of Mediterranean diet education versus posted leaflet on dietary habits and serum cholesterol in a high risk population for cardiovascular disease.

OBJECTIVE: To investigate the impact of intensive group education on the Mediterranean diet on dietary intake and serum total cholesterol after 16 and 52 weeks, compared to a posted leaflet with the Dutch nutritional guidelines, in the context of primary prevention of cardiovascular disease (CVD). DESIGN: Controlled comparison study of an intervention group given intensive group education about the Mediterranean diet and a control group of hypercholesterolaemic persons given usual care by general practitioners (GPs). SETTING: A socioeconomically deprived area in the Netherlands with an elevated coronary heart disease (CHD) mortality ratio. SUBJECTS: Two hundred and sixty-six hypercholesterolaemic persons with at least two other CVD risk factors. RESULTS: After 52 weeks, the intervention group decreased total and saturated fat intake more than the control group (net differences were 1.8 en% (95%CI 0.2-3.4) and 1.1 en% (95%CI 0. 4-1.9), respectively). According to the Mediterranean diet guidelines the intake of fish, fruit, poultry and bread increased in the intervention group, more than in the control group. Within the intervention group, intake of fish (+100%), poultry (+28%) and bread (+6%) was significantly increased after 1 year (P < 0.05). The intensive programme on dietary education did not significantly lower serum cholesterol level more (-3%) than the posted leaflet (-2%) (net difference 0.06 mmol l-1, 95%CI -0.10 to 0.22). Initially, the body mass index (BMI) decreased more in the intervention group, but after 1 year the intervention and control group gained weight equally (+1%). CONCLUSIONS: Despite beneficial changes in dietary habits in the intervention group compared with the control group, after 1 year BMI increased and total fat and saturated fat intake were still too high.

Adult↗
PubMed2003

Prolonged transit time through the stomach and small intestine improves iron dialyzability and uptake in vitro.

The iron dialyzability and uptake in relation to transit time through the stomach and small intestine was investigated using a dynamic in vitro gastrointestinal model in combination with Caco-2 cells. Three test meals were evaluated, consisting of lactic fermented vegetables with white (I) or whole meal bread (II) and of sourdough-fermented rye bread (III). Three transit times were tested (fast, medium, and slow transport). Iron dialyzability and absorption differed significantly between medium and slow transit time for meal I and between fast and medium transit time for meal III. For meal II, high in phytate, the iron dialyzability and absorption were low irrespective of transit time. The meals could be ranked with respect to iron dialyzability and uptake in the order I > III > II. Although the in vitro models used have limitations compared to in vivo experiments, the results suggest that an increased transit time may improve iron availability.

Caco-2 Cells↗
PubMed2005

Development of SNP assays for genotyping the puroindoline b gene for grain hardness in wheat using pyrosequencing.

Grain hardness is one of the most important quality characteristics of cultivated bread wheat (Triticum aestivum L.) and has been reported to result from either a failure to express puroindoline a (Pina) or single-nucleotide mutations in puroindoline b (Pinb). Up to now, seven alleles from Pinb-D1a to Pinb-D1g were identified in bread wheat. Compared to the DNA coding region of Pinb-D1a (allele for softness), six single-nucleotide polymorphisms (SNPs) were detected in six alleles for Pinb-D1. In this study, we used pyrosequencing technology to develop two SNP assays for identification of the seven Pinb alleles and characterized SNP variations in the Pinb of 493 European wheat varieties. Of the three hardness alleles Pinb-D1b, Pinb-D1c, and Pinb-D1d detected in this study, Pinb-D1b was the most predominant hardness allele in European hard wheats. The hardness genotypes of partial German wheat varieties available confirmed the reliability and validation of the SNP assays developed for the Pinb locus. Therefore, pyrosequencing technology offers an efficient, precise, and reliable concept for high-throughout genotyping to assist selection of grain hardness genes in wheat quality breeding programs.

Alleles↗
PubMed2004

Optimization of a liquid chromatography-tandem mass spectrometry method for quantification of the plant lignans secoisolariciresinol, matairesinol, lariciresinol, and pinoresinol in foods.

A liquid chromatography-tandem mass spectrometry (LC-MS/MS) method was developed for the quantification of the four major enterolignan precursors [secoisolariciresinol, matairesinol, lariciresinol, and pinoresinol] in foods. The method consists of alkaline methanolic extraction, followed by enzymatic hydrolysis using Helix pomatia (H. pomatia) beta-glucuronidase/sulfatase. H. pomatia was selected from several enzymes based on its ability to hydrolyze isolated lignan glucosides. After ether extraction samples were analyzed and quantified against secoisolariciresinol-d8 and matairesinol-d6. The method was optimized using model products: broccoli, bread, flaxseed, and tea. The yield of methanolic extraction increased up to 81%, when it was combined with alkaline hydrolysis. Detection limits were 4-10 microg/(100 g dry weight) for solid foods and 0.2-0.4 microg/(100 mL) for beverages. Within- and between-run coefficients of variation were 6-21 and 6-33%, respectively. Recovery of lignans added to model products was satisfactory (73-123%), except for matairesinol added to bread (51-55%).

Butylene Glycols↗
PubMed2005

Assessing potential bioavailability of raspberry anthocyanins using an in vitro digestion system.

The bioavailability of anthocyanins from raspberry extracts was assessed using an in vitro digestion procedure that mimics the physiochemical and biochemical changes that occur in the upper gastrointestinal tract (GIT). Effectively all of the total phenol content of the raspberry extract survived gastric digestion and partitioned between the IN sample, which represents the serum available material, and the OUT sample, which represents the material that remains in the GIT and passes through to the colon. All of the anthocyanins also survived gastric digestion, but only approximately 5% entered the IN sample and approximately 70% of total anthocyanins were recovered in the IN and OUT samples. Codigestion of the raspberry extract with commonly combined foodstuffs such as bread, breakfast cereal, ice cream, and cooked minced beef gave a different pattern. The total phenol content of the IN samples was slightly reduced by codigestion with ice cream or breakfast cereal but unaffected by codigestion with bread or minced beef. In most cases, the phenol contents of the postgastric and OUT samples were reduced as compared with the expected values. However, the anthocyanin content of the IN samples was unaffected or increased by coincubation with the foodstuffs. This suggests that polyphenols transiently bind to food matrices during digestion, which protects the more labile anthocyanins from degradation, and they are free to diffuse into the IN sample. The anthocyanin composition of the bioavailability samples was monitored by liquid chromatography-mass spectrometry. All eight anthocyanins previously identified in raspberry were detected in the extract and the postgastric samples at similar yields. All eight anthocyanins could be discerned in the IN and OUT samples, but some such as cyanidin-3-O-glucoside were greatly reduced and others such as pelargonidin-3-O-glucoside were apparently increased in abundance. These differences in stability and their importance for the bioavailability of anthocyanins are discussed.

Anthocyanins↗
PubMed1997

Physical activity and its association with other lifestyle factors.

The association of several lifestyle factors with leisure-time physical activity was examined from 1990 to 1991 in a representative sample of 2623 men and 2688 women, ages 25-69, in Germany. Active persons during leisure time were less likely to live in small villages, to smoke and generally had a lower body mass index as compared to sedentary. Men and women with high socioeconomic status were, respectively, four and three times more likely to have an active leisure time than those with low socioeconomic status. After adjustment for age, body mass index, urbanization, socioeconomic status, smoking and average monthly temperature, they less often felt the need to sleep early, consumed more often fruit, salad, whole grain bread and vitamin supplements, less often white bread and meat and a higher amount of fluids as compared to sedentary persons. They were more likely to be single and to eat breakfast regularly. Higher levels of leisure-time physical activity were associated with a general healthier lifestyle.

Adult↗