Sensory determinants of stated liking for vegetable names and actual liking for canned vegetables: A cross-country study among European adolescents

Sensory properties are reported as one of the main factors hindering an appropriate vegetable intake by the young. In the present work the sensory determinants of likings for vegetables were explored in adolescents of four European countries (Denmark, n = 88; France, n = 206; Italy, n = 110 and United Kingdom, n = 93). A questionnaire was designed to study cross country differences in stated liking for and familiarity with a list of vegetables popular among European markets (between-vegetable approach). A within-vegetable comparison approach with actual tasting was used to analyze differences and similarities in liking for canned pea and sweet corn samples across the countries. A close positive relationship between stated liking and familiarity was found. Irrespective of the country, one group of highly liked vegetables (carrots, tomatoes, green salad) was identified, characterized by innately liked tastes (sweet, umami), delicate flavour and bright appealing colour. A second group of highly disliked vegetables consists of cauliflowers and broccoli, characterized by disliked sensations such as bitter taste and objectionable flavour. Internal Preference Maps from actual liking scores indicate that the generally disliked tastes (bitter, sour), are clearly correlated with a negative hedonic response for both peas and sweet corn. The hedonic valence of a generally well accepted taste such as salty and texture descriptors depends on the type of vegetable. Internal preference maps from actual liking data indicate that flavour and appearance descriptors of the distinct sensory properties of each type of vegetable positively affect liking, while the intensity of unusual flavours is related to sample disliking.

The consumption of canned food and beverages and urinary Bisphenol A concentrations in NHANES 2003-2008

BACKGROUND

Exposure to Bisphenol A (BPA) is ubiquitous and includes dietary and environmental pathways. BPA is rapidly glucuronidated in the body, and both BPA and its conjugates can be readily measured in urine.

OBJECTIVES

To investigate the contribution of canned food and beverages, known sources of BPA contamination, to BPA biomarkers of exposure using dietary and urinary BPA concentration information in a representative sample of the U.S.

METHODS

We evaluated 7669 NHANES 2003-2008 participants 6 years and older with 24-h dietary recall information and urinary BPA concentrations available. Using linear regression models, we evaluated the associations between recent canned food and beverage consumption and urinary BPA concentrations, adjusting for potential confounders.

RESULTS

We found 9% of our participants consumed one canned food in the past 24h and 2% consumed two or more canned foods. The consumption of one canned food vs. none was associated with 24% (95% CI 1.11, 1.38) higher urinary BPA concentrations. The consumption of two or more canned foods vs. none was associated with 54% (95% CI 1.27, 1.88) higher urinary BPA concentrations. The consumption of one or more of some specific types of canned foods vs. none were associated with higher urinary BPA concentrations: 41% (95% CI 1.23, 1.63) higher BPA for vegetable and fruit, 70% (95% CI 1.18, 2.44) higher for canned pasta, and 229% (95% CI 1.22, 4.30) higher for canned soup. Canned beverages were not associated with urinary BPA concentrations.

CONCLUSIONS

Canned food, including some specific types such as canned vegetable and fruit, canned pasta, and canned soup were associated with higher levels of urinary BPA concentrations.

Patterns, Variability, and Predictors of Urinary Bisphenol A Concentrations during Childhood

We examined the patterns, variability, and predictors of urinary bisphenol A (BPA) concentrations in 337 children from the Cincinnati, Ohio HOME Study. From 2003 to 2014, we collected two urine samples from women at 16 and 26 weeks of pregnancy and six urine samples from children at 1-5 and 8 years of age. We used linear mixed models to calculate intraclass correlation coefficients (ICCs) as a measure of within-person BPA variability and to identify sociodemographic and environmental predictors. For the 8-year visit, we used multivariable linear regression to explore associations between urinary BPA concentrations and exposure-related factors. We calculated daily intakes using equations estimating creatinine excretion rates and creatinine-standardized BPA concentrations. Urinary BPA concentrations, which decreased over childhood, had a low degree of reproducibility (ICC < 0.2). Estimated daily intakes decreased with age and were below the reference dose of 50 μg/kg body weight/day. BPA concentrations were positively associated with consuming food stored or heated in plastic, consuming canned food and beverages, and handling cash register receipts. Our results suggest that there are multiple sources of BPA exposure in young children. Etiological studies should collect serial urine samples to accurately classify BPA exposure and consider sociodemographic and environmental factors as possible confounders.

Current food classifications in epidemiological studies do not enable solid nutritional recommendations for preventing diet-related chronic diseases: the impact of food processing

To date, observational studies in nutrition have categorized foods into groups such as dairy, cereals, fruits, and vegetables. However, the strength of the association between food groups and chronic diseases is far from convincing. In most international expert surveys, risks are most commonly scored as probable, limited, or insufficient rather than convincing. In this position paper, we hypothesize that current food classifications based on botanical or animal origins can be improved to yield solid recommendations. We propose using a food classification that employs food processes to rank foods in epidemiological studies. Indeed, food health potential results from both nutrient density and food structure (i.e., the matrix effect), both of which can potentially be positively or negatively modified by processing. For example, cereal-based foods may be more or less refined, fractionated, and recombined with added salt, sugars, and fats, yielding a panoply of products with very different nutritional values. The same is true for other food groups. Finally, we propose that from a nutritional perspective, food processing will be an important issue to consider in the coming years, particularly in terms of strengthening the links between food and health and for proposing improved nutritional recommendations or actions.

Frequent Canned Food Use is Positively Associated with Nutrient-Dense Food Group Consumption and Higher Nutrient Intakes in US Children and Adults

In addition to fresh foods, many canned foods also provide nutrient-dense dietary options, often at a lower price, with longer storage potential. The aim of this study was to compare nutrient-dense food group intake and nutrient intake between different levels of canned food consumption in the US. Consumption data were collected for this cross-sectional study from 9761 American canned food consumers (aged two years and older) from The NPD Group’s National Eating Trends^® (NET^®) database during 2011–2013; and the data were assessed using The NPD Group’s Nutrient Intake Database. Canned food consumers were placed into three groups: Frequent Can Users (≥6 canned items/week); n = 2584, Average Can Users (3–5 canned items/week); n = 4445, and Infrequent Can Users (≤2 canned items/week); n = 2732. The results provide evidence that Frequent Can Users consume more nutrient-dense food groups such as fruits, vegetables, dairy products, and protein-rich foods, and also have higher intakes of 17 essential nutrients including the shortfall nutrients—potassium, calcium and fiber—when compared to Infrequent Can Users. Therefore, in addition to fresh foods, diets higher in nutrient-dense canned food consumption can also offer dietary options which improve nutrient intakes and the overall diet quality of Americans.

Polymorphisms of CYP1A2 and CYP2A6 activity: phenotypes and the effect of age and sex in a Nigerian population

BACKGROUND

CYP1A2 and CYP2A6 are polymorphic enzymes that metabolise several compounds of clinical importance. This study investigated the prevalent phenotypes of these enzymes and the influence of age and sex on enzyme activity in a Nigerian population.

METHODS

Caffeine (110 mg) was administered to each of 129 healthy, unrelated subjects (85 males and 44 females) who were non-smokers. Urine voided within 7 h after caffeine administration was collected for a high performance liquid chromatographic assay of caffeine (137X), 1,7-dimethyluric acid (17U) and 1,7-dimethylxanthine (17X). CYP1A2 activity was measured as a ratio of (17U+17X) to 137X, while 17U/17X served as marker for CYP2A6. Transformed data were analysed and the influences of age and sex on activity were also determined.

RESULTS

Distribution of CYP1A2 activity in the population was bimodal with a mean±SD of 0.82±0.41, while that of CYP2A6 was trimodal with a mean±SD activity of 0.27±0.42 of the log-transformed urinary molar ratio of metabolites. The influences of age and sex on enzyme activity for both CYP1A2 and CYP2A6 were not significant (p>0.05).

CONCLUSIONS

The study established the prevalence of polymorphism in phenotypes of CYP1A2 and CYP2A6 activity in the Nigerian population, but no influence of age and sex on enzyme activity was observed in this population.

[Energy and macronutrients intake from pre-packaged foods among urban residents]

OBJECTIVE

To analyze the energy and macronutrients intake from pre-packaged foods among urban residents in China.

METHODS

The adult subjects were selected from 9 cities of Beijing, Shanghai, Chongqing, Shenyang, Harbin, Jinan, Zhengzhou, Changsha, Nanning. The recording method for 7 consecutive days was used to collect pre-packaged foods consumption information.

RESULTS

Among subjects, the median intake of energy, protein, fat and carbohydrate from pre-packaged foods were 628. 8kJ/d, 5.0 g/d, 6.7 g/d and 17.0 g/d, respectively. Among consumers, the median intake of energy, protein, fat and carbohydrate from pre-packaged foods were 745. 3 kJ/d, 6. 0 g/d, 7. 7 g/d and 20. 7 g/d, respectively.

CONCLUSION

The energy and macronutrients intake from pre-packaged foods were at low level.

Tinned fruit consumption and mortality in three prospective cohorts

Dietary recommendations to promote health include fresh, frozen and tinned fruit, but few studies have examined the health benefits of tinned fruit. We therefore studied the association between tinned fruit consumption and mortality. We followed up participants from three prospective cohorts in the United Kingdom: 22,421 participants from the European Prospective Investigation into Cancer and Nutrition (EPIC)-Norfolk cohort (1993-2012), 52,625 participants from the EPIC-Oxford cohort (1993-2012), and 7440 participants from the Whitehall II cohort (1991-2012), all reporting no history of heart attack, stroke, or cancer when entering these studies. We estimated the association between frequency of tinned fruit consumption and all cause mortality (primary outcome measure) using Cox regression models within each cohort, and pooled hazard ratios across cohorts using random-effects meta-analysis. Tinned fruit consumption was assessed with validated food frequency questionnaires including specific questions about tinned fruit. During 1,305,330 person years of follow-up, 8857 deaths occurred. After adjustment for lifestyle factors and risk markers the pooled hazard ratios (95% confidence interval) of all cause mortality compared with the reference group of tinned fruit consumption less often than one serving per month were: 1.05 (0.99, 1.12) for one to three servings per month, 1.10 (1.03, 1.18) for one serving per week, and 1.13 (1.04, 1.23) for two or more servings per week. Analysis of cause-specific mortality showed that tinned fruit consumption was associated with mortality from cardiovascular causes and from non-cardiovascular, non-cancer causes. In a pooled analysis of three prospective cohorts from the United Kingdom self-reported tinned fruit consumption in the 1990s was weakly but positively associated with mortality during long-term follow-up. These findings raise questions about the evidence underlying dietary recommendations to promote tinned fruit consumption as part of a healthy diet.

[Pre-packaged foods' nutritional ingredients analysis among 706 adult residents in cities in China]

OBJECTIVE

To analyze the nutritional ingredients of daily consumed pre-packaged foods in Chinese adult residents.

METHODS

From October to December 2013, the nutrition labels of pre-packaged foods consumed in continuous 7 days by 706 adult residents were collected by multi-stage stratified cluster random sampling in 18 communities with 360 households in 9 cities in China including Beijing, Shanghai, Chongqing, Shenyang, Haerbin,Jinan,Zhengzhou, Changsha and Nanning. The contents of energy, protein, fat, carbohydrate, sodium and the percentages of low-fat and low-sodium foods were compared among 7 different kinds of foods including baked foods, convenient foods, leisure foods, puffed foods, milk, beverages and seasonings.

RESULTS

871 kinds of pre-packaged foods were collected. The median (min, max) of energy contents of puffed foods, baked foods and leisure foods were 2 155(1 638-2 785) kJ/100 g, 1 980 (582-2 639) kJ/100 g, 1 575 (353-3 015) kJ/100 g respectively. The median (min, max) of fat contents of puffed foods, baked foods and leisure foods were 30.0 (5.0-40.9) g/100 g, 20.5 (0.3-40.5) g/100 g, 15.1 (0-71.4) g/100 g respectively. The contents of carbohydrate of baked foods, convenient foods and puffed foods were high relatively, the medians (min, max) of which were 58.1(19.8-82.5), 56.5(0-90.7), and 56.1(42.6-75.8)g/100 g respectively. The sodium content of seasoning was the highest, which was 2 177 (20-12 000) mg/100 g. The protein content of beverage was the lowest, which was 0.4(0-17.8)g/100 ml.

CONCLUSION

The energy and fat contents of puffed foods, baked foods and leisure foods were high. The carbohydrate contents of baked foods, convenient foods and puffed foods were high relatively. The sodium content of seasonings was high. The protein contents of beverages were low.

[Influence of gerodietetic meat pate on metabolic parameters in the elderly: the role of vitamin B12]

Many studies indicate essential nature of food in maintaining health. An important factor is the consumption of a variety of essential elements, in particular vitamins. The aim was to determine the relationship of vitamin B12 levels in serum with metabolic parameters and the possibility of correction using gerodietetic meat pate. A total of 23 older people (60-80 years) were surveyed. We determined index mass body, waist circumference, biochemical indicators, vitamin B12 concentration in serum and food consumption (by frequency method). We also measured changes in these parameters under the influence of eating gerodietetic meat pate. The older adults often demonstrate deficient in vitamin B12 in the blood (about 65 % of the surveyed), which may be contributed both by its lack of dietary intake and malabsorption due to pathological changes in the digestive system. The content of vitamin B12 in the blood of the elderly has been closely linked to metabolic indicators and body mass. Using gerodietetic meat pate promoted not only the elimination of vitamin B12 deficiency, but also significantly improved the biochemical markers of protein, and especially lipid metabolism in the elderly (decreased low-density lipoprotein and high density lipoprotein increased).

Product characteristics and quality of bovine blood-enriched dried vegetable paste

BACKGROUND

The aim of this study was to evaluate a preparation of vegetable paste with bovine blood in order to maximize the protein content using linear programming, and to analyze the product characteristics and quality of bovine blood-enriched vegetable paste dried in a spouted bed. The drying experiments were performed by evaluating the effects of inlet air temperature, paste flow rate and paste solids concentration on the dried product characteristics and quality (functional and nutritional properties).

RESULTS

The vegetable paste enriched with bovine blood was a good source of protein (∼0.20 g g(-1) , dry basis), and the linear programming was adequate to select the constituents (carrot, onion, potato, kale, tomato, soybean oil and bovine blood) and optimize their quantities. The drying conditions of bovine blood-enriched vegetable paste in the spouted bed that gave the best product characteristics were an air temperature of 110 °C and a paste flow rate of 600 mL h(-1) with 0.07 g g(-1) solids concentration.

CONCLUSION

The addition of bovine blood to vegetable paste by linear programming increased the protein content of the paste and improved its functional properties and digestibility. The powder obtained from the spouted bed drier showed suitable functional and nutritional properties and was also a good source of antioxidant compounds.

6-Shogaol from dried ginger inhibits growth of prostate cancer cells both in vitro and in vivo through inhibition of STAT3 and NF-κB signaling

Despite much recent progress, prostate cancer continues to represent a major cause of cancer-related mortality and morbidity in men. Prostate cancer is the most common nonskin neoplasm and second leading cause of death in men. 6-Shogaol (6-SHO), a potent bioactive compound in ginger (Zingiber officinale Roscoe), has been shown to possess anti-inflammatory and anticancer activity. In the present study, the effect of 6-SHO on the growth of prostate cancer cells was investigated. 6-SHO effectively reduced survival and induced apoptosis of cultured human (LNCaP, DU145, and PC3) and mouse (HMVP2) prostate cancer cells. Mechanistic studies revealed that 6-SHO reduced constitutive and interleukin (IL)-6-induced STAT3 activation and inhibited both constitutive and TNF-α-induced NF-κB activity in these cells. In addition, 6-SHO decreased the level of several STAT3 and NF-κB-regulated target genes at the protein level, including cyclin D1, survivin, and cMyc and modulated mRNA levels of chemokine, cytokine, cell cycle, and apoptosis regulatory genes (IL-7, CCL5, BAX, BCL2, p21, and p27). 6-SHO was more effective than two other compounds found in ginger, 6-gingerol, and 6-paradol at reducing survival of prostate cancer cells and reducing STAT3 and NF-κB signaling. 6-SHO also showed significant tumor growth inhibitory activity in an allograft model using HMVP2 cells. Overall, the current results suggest that 6-SHO may have potential as a chemopreventive and/or therapeutic agent for prostate cancer and that further study of this compound is warranted.

Traditional foods and food systems: a revision of concepts emerging from qualitative surveys on-site in the Black Sea area and Italy

BACKGROUND

The European FP7 BaSeFood project included a traditional food study contextually analysing their function in local food systems to stimulate consumers' awareness and indicate co-existence options for different scale exploitation. Background concepts were (1) the available traditional foods definitions; (2) the theoretical background of food quality perceptions; and (3) the different levels of food functions.

METHODS

Field investigations were carried out by face-to-face in-depth qualitative interviews with local stakeholders, in the Black Sea region and Italy, on all aspects of traditional food production chains: raw materials, products, processes and perceptions. Critical and intercultural comparisons represented the basis of data analysis.

RESULTS

Eight hundred and thirty-nine foods were documented. The direct experience perception of traditional food value observed in local contexts is somewhat contrasting with the present European tendency to communicate traditional food nature through registration or proprietary standards. Traditional foods are generally a combination of energetic staples with other available ingredients; their intrinsic variability makes the definition of 'standard' recipes little more than an artefact of convenience; cross-country variations are determined by available ingredients, social conditions and nutritional needs. Commercial production requires some degree of raw material and process standardisation. New technologies and rules may stimulate traditional food evolution, but may also represent a barrier for local stakeholders. A trend to work within supply chains by local stakeholders was detected. Specific health promoting values were rarely perceived as a fundamental character. The stable inclusion of traditional food systems in present food supply chains requires a recovery of consumers' awareness of traditional food quality appreciation.

Specific oral tolerance induction in paediatric patients with persistent egg allergy

INTRODUCTION

Desensitisation or specific oral tolerance induction (SOTI) to food is a new topical-therapeutic approach of food allergy for those children who have not achieved tolerance spontaneously. The objective of this study is to induce clinical tolerance in children with persistent allergy using an oral desensitisation protocol with powdered pasteurised egg.

METHODS

Seventy-two patients with egg allergy confirmed by open oral challenge test were randomly assigned to SOTI or elimination diet as a control group. Forty children (5-15 years) underwent a SOTI beginning with 1mg and increasing the dosage weekly until a dose of 10g, equivalent to an egg. The control group included 32 patients (4-15 years).

RESULTS

The procedure's average duration was 10 weeks (range 4-28 weeks). Three patients were withdrawn from the protocol for persistent gastrointestinal symptoms. During SOTI, 21 children (52.5%) presented symptoms. In eight the symptoms were mild and required no treatment. In the other 13 (61.90%), the reactions were more severe. Seventeen children finished the treatment over a year ago and 20 in the past 6-12 months. Thirty-seven patients (92.5%) in the active group achieved tolerance to egg, versus 21.8% in the control group. We only found statistically significant differences (p<0.05) for skin prick tests with powdered egg at various dilutions and IgG levels with egg white after SOTI. Specific IgE concentration did not change significantly.

CONCLUSIONS

Our SOTI protocol is a safe, effective treatment for food allergy and of reasonable duration, confirming that tolerance can be induced in children who have not achieved it spontaneously.

Mass transfer characteristics during convective, microwave and combined microwave-convective drying of lemon slices

BACKGROUND

The investigation of drying kinetics and mass transfer phenomena is important for selecting optimum operating conditions, and obtaining a high quality dried product. Two analytical models, conventional solution of the diffusion equation and the Dincer and Dost model, were used to investigate mass transfer characteristics during combined microwave-convective drying of lemon slices. Air temperatures of 50, 55 and 60 °C, and specific microwave powers of 0.97 and 2.04 W g(-1) were the process variables.

RESULTS

Kinetics curves for drying indicated one constant rate period followed by one falling rate period in convective and microwave drying methods, and only one falling rate period with the exception of a very short accelerating period at the beginning of microwave-convective treatments. Applying the conventional method, the effective moisture diffusivity varied from 2.4 × 10(-11) to 1.2 × 10(-9) m(2) s(-1). The Biot number, the moisture transfer coefficient, and the moisture diffusivity, respectively in the ranges of 0.2 to 3.0 (indicating simultaneous internal and external mass transfer control), 3.7 × 10(-8) to 4.3 × 10(-6) m s(-1), and 2.2 × 10(-10) to 4.2 × 10(-9) m(2) s(-1) were also determined using the Dincer and Dost model.

CONCLUSIONS

The higher degree of prediction accuracy was achieved by using the Dincer and Dost model for all treatments. Therefore, this model could be applied as an effective tool for predicting mass transfer characteristics during the drying of lemon slices.

Widespread occurrence and distribution of bisphenol A diglycidyl ether (BADGE) and its derivatives in human urine from the United States and China

Despite reports of the occurrence of bisphenol A diglycidyl ether (BADGE) and its derivatives in canned foods and consumer products, biomonitoring studies of human exposure to these compounds are lacking. In this study, 127 urine samples collected from the U.S. and China were analyzed for free and total (free plus conjugated) concentrations of BADGE and its three derivatives, bisphenol A (2,3-dihydroxypropyl) glycidyl ether [BADGE·H(2)O], bisphenol A (3-chloro-2-hydroxypropyl) (2,3-dihydroxypropyl) ether [BADGE·HCl·H(2)O], and bisphenol A bis (2,3-dihydroxypropyl) ether [BADGE·2H(2)O], using high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). BADGE and its three derivatives (collectively referred to as BADGEs) were found in 100% of the urine samples analyzed. Total urinary concentrations of BADGEs in the U.S. ranged from 1.24 to 9.03 ng/mL, with a GM concentration of 3 ng/mL. Concentrations of BADGEs in urine from adults (GM: 1.36 ng/mL) and children (1.02 ng/mL) in China were 3-fold lower than the concentrations found in the U.S. Both free and conjugated forms of BADGEs were present in urine, and the proportion of free form was inversely related to the total concentration of BADGEs. Among the four BADGEs measured in urine, BADGE·2H(2)O was the predominant compound, accounting for 45-60% of the total BADGEs concentration, followed by BADGE (17-24%). The distribution of the four BADGEs varied, depending on age, gender, and ethnicity of the adults and children. Daily intake (DI) and effective daily intake (DI(E)) of BADGEs were estimated based on urinary concentrations, and their respective values were 69.4 and 9.16 ng/kg-bw/day for the U.S. population and 28.4 and 5.69 ng/kg-bw/day for the Chinese population. The concentrations of BADGEs in U.S. urine were 3- to 4-fold higher than the corresponding concentrations of bisphenol A.

Cloud point extraction of copper, lead, cadmium, and iron using 2,6-diamino-4-phenyl-1,3,5-triazine and nonionic surfactant, and their flame atomic absorption spectrometric determination in water and canned food samples

A cloud point extraction procedure was optimized for the separation and preconcentration of lead(II), cadmium(II), copper(II), and iron(III) ions in various water and canned food samples. The metal ions formed complexes with 2,6-diamino-4-phenyl-1,3,5-triazine that were extracted by surfactant-rich phases in the nonionic surfactant Triton X-114. The surfactant-rich phase was diluted with 1 M HNO3 in methanol prior to its analysis by flame atomic absorption spectrometry. The parameters affecting the extraction efficiency of the proposed method, such as sample pH, complexing agent concentration, surfactant concentration, temperature, and incubation time, were optimized. LOD values based on three times the SD of the blank (3Sb) were 0.38, 0.48, 1.33, and 1.85 microg/L for cadmium(II), copper(II), lead(II), and iron(III) ions, respectively. The precision (RSD) of the method was in the 1.86-3.06% range (n=7). Validation of the procedure was carried out by analysis of National Institute of Standards and Technology Standard Reference Material (NIST-SRM) 1568a Rice Flour and GBW 07605 Tea. The method was applied to water and canned food samples for determination of metal ions.

Assessment of the mechanisms exerting glucose-lowering effects of dried peas in glucose-intolerant rats

The present study compared the effects of feeding uncooked pea fractions (embryo v. seed coat) on glucose homeostasis in glucose-intolerant rats and examined potential mechanisms influencing glucose homeostasis. Rats were made glucose intolerant by high-fat feeding, after which diets containing both high-fat and pea fractions were fed for 4 weeks. Rats fed diets containing uncooked pea seed coats low (non-coloured seed coat; NSC) or high (coloured seed coat; CSC) in proanthocyanidins but not embryos had improved oral glucose tolerance (P < 0·05). NSC also lowered fasting and glucose-stimulated insulin secretion (P < 0·05), decreased β-cell mass by 50 % (P < 0·05) and lowered levels of malondialdehyde, a marker of oxidative stress. Furthermore, NSC decreased the mucosal thickness of the colon by 25 % (P < 0·05), which might affect fibre fermentation and other gut functions. Small but statistically significant (P < 0·05) effects consistent with enhanced glucose transport or metabolism were observed in the skeletal muscle of rats fed NSC or CSC, for example, increased levels of AMP-dependent kinase or akt. We conclude that pea seed coats are the fraction exerting beneficial effects on glucose tolerance. Most of the changes were small in amplitude, suggesting that additive effects on multiple tissues may be important. NSC content appeared to have the most beneficial effects in improving glucose homeostasis but our ability to detect the effect of flavonoids may have been limited by their low concentration in the diet.

[Simultaneous determination of aspartame and alitame in jellies and preserved fruits by HPLC]

OBJECTIVE

To establish a determination method for aspartame and alitame in jellies and preserved fruits.

METHODS

Aspartame and alitame in jellies were extracted with 80% methanol at 70 degrees C. Preserved fruits were homogenized with water and then were extracted with 50% methanol. A chromatographic column Zorbax SB-C18 was used; the mobile phase was methanol/water (40 + 60, volume ratio), and a diode array detector was used for the detection at wavelength 200 nm.

RESULTS

The limits of quantification of aspartame and alitame were both 8 mg/kg for jellies and both 20 mg/kg for preserved fruits; the calibration curves were linear in the range of tested concentration. The correlation coefficients were better than 0.9996. The average recovery rates were in the range of 98.1% -101.2%, the relative standard deviations were 2.21% - 4.10%.

CONCLUSION

The method is simple, practical, accurate, reliable and successful in the determination of aspartame and alitame in jellies and preserved fruits from various brands on markets.

Effect of technological processing and preservation method on amino acid content and protein quality in kale (Brassica oleracea L. var. acephala) leaves

BACKGROUND

The aim of the investigation was to evaluate the level of amino acids and quality of protein in raw and processed kale leaves.

RESULTS

In all samples the dominant amino acids in g kg⁻¹ raw matter were glutamic acid, aspartic acid and proline. In raw kale leaves the limiting amino acids were lysine, isoleucine and cystine with methionine, and in the remaining products also valine and leucine. Blanched kale leaves contained 88% of the amino acid content in raw leaves, 76% in cooked leaves, and 69-77% and 71-72% of initial levels in frozen and canned products, respectively. In raw, blanched and cooked leaves essential amino acids comprised 44%, 44% and 47%, respectively, of total amino acids; in frozen and canned leaves the proportions were 46% and 44%, respectively. The essential amino acid index was 97 for canned products, 100-109 for frozen leaves, and 117 for raw kale leaves.

CONCLUSION

Raw and processed (blanched or cooked) kale leaves are a good source of amino acids.

A fly in the ointment: evaluation of traditional use of plants to repel and kill blowfly larvae in fermented fish

Introduction

In rural areas in Laos, fly larvae infestations are common in fermenting fish. Blowflies (Chrysomya megacephala, Diptera: Calliphoridae) are attracted to oviposit (and/or larviposit) onto fermenting fish which results in infestations with fly larvae. Knowledge of traditional use of plants to repel larvae during the production of fermented fish is common and widespread in Lao PDR.

Research Questions

How effective are the most salient species in repelling, and killing fly larvae in fermenting fish?

Material and Methods

The three plant species most frequently reported to repel fly larvae during an ethnobotanical survey throughout Lao PDR were tested for repellence and larvicidal activity of fly larvae infesting fermented fish. The lethality and repellence of Tadehagi triquetrum (L.) H. Ohashi (Fabaceae), Uraria crinita (L.) Desv. ex DC. (Fabaceae) and Bambusa multiplex (Lour.) Raeusch. ex Schult. & Schult. f. (Poaceae) were tested in an experimental design using fermenting fish in Vientiane, Lao PDR.

Results

The repellent effect of fresh material of T. triquetrum and U. crinita, and the larvicidal effect of fresh B. multiplex, is significantly more effective than that of dried material of the same species, and the total effect (repellence and larvicidal effect combined) for each of the three species was significantly more effective for fresh than for dry material. Fresh material of T. triquetrum, U. crinita, or B. multiplex added on top of the fermenting fish repelled 50%, 54%, 37%, and killed 22%, 28%, and 40% of fly larvae. The total effect was not significantly different per species at 72%, 82%, and 77%, respectively.

Discussion and Conclusions

The three most salient species are effective in repelling and killing fly larvae in the production of fermented fish, and may be essential to augment food safety during traditional fermentation in open jars.

Six-week consumption of a wild blueberry powder drink increases bifidobacteria in the human gut

Wild blueberries are a rich source of polyphenols and other compounds that are highly metabolized by the intestinal microbiota and may, at the same time, affect the intestinal environment itself. A repeated-measure, crossover dietary intervention on human volunteers was designed to study the effect of six week consumption of a wild blueberry ( Vaccinium angustifolium ) drink, versus a placebo drink, in modulating the intestinal microbiota. Relative to total eubacteria, Bifidobacterium spp. significantly increased following blueberry treatment (P ≤ 0.05), while Lactobacillus acidophilus increased after both treatments (P ≤ 0.05). No significant differences were observed for Bacteroides spp., Prevotella spp., Enterococcus spp., and Clostridium coccoides . Bifidobacteria, which have been largely proposed to be of benefit for the host, appeared to be selectively favored suggesting an important role for the polyphenols and fiber present in wild blueberries. Results obtained suggest that regular consumption of a wild blueberry drink can positively modulate the composition of the intestinal microbiota.

Maillard reaction and protein cross-linking in relation to the solubility of milk powders

Protein changes in relation to solubility, Maillard reaction (MR), and protein cross-linking in whole milk powder (WMP), skim milk powder (SMP), and whey protein concentrate (WPC) stored at different relative humidities (RHs) were investigated by chemical and electrophoretic methods. WMP and SMP reached minimum solubility rapidly, while WPC showed no change in solubility. The loss of solubility corresponded with development of high-molecular-weight protein complexes observed by two-dimensional electrophoresis. The maximal MR rate occurred at 66% RH for WMP and SMP (high lactose/protein ratios) and 84% RH for WPC (low lactose/protein ratios) based on the furosine and hydroxymethylfurfural contents. However, browning was greatest at 84% RH in all powders. The minimum solubility corresponded with the casein and fat contents. The retention of solubility and minimal protein cross-linking of WPC compared to casein-containing powders suggest that the casein content and cross-linking strongly influence the decrease in the solubility of milk powder.

Molecular water motions of skim milk powder solutions during acidification studied by 17O and 1H nuclear magnetic resonance and rheology

The molecular motion of water was studied in glucono-δ-lactone-acidified skim milk powder (SMP) solutions with various pH values and dry matter contents. NMR relaxometry measurements revealed that lowering the pH in SMP solutions affected 17O and 1H T2 relaxation rates almost identically. Consequently, the present study indicates that the proteins present in the samples do not affect the 1H relaxation behavior markedly, even at relatively high SMP concentrations (15-25%). Comparison of rheological measurements and NMR measurements suggested that the collapse of κ-casein during acidification could contribute to the initial decrease in 17O and 1H relaxation rate in the pH range between 6.6 and 5.5 for 15% SMP and in the pH range between 6.6 and 5.9 for 25% SMP. However, below pH 5.5 the viscosity and 17O and 1H NMR relaxation rates did not correlate, revealing that the aggregation of casein micelles, which increases viscosity below pH 5.5, does not involve major repartitioning of water.