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Møller SM, Whittaker AK, Stokes JR, Gidley MJ, Andersen U, Bertram HC. Molecular water motions of skim milk powder solutions during acidification studied by 17O and 1H nuclear magnetic resonance and rheology. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:10097-10103. [PMID: 21854070 DOI: 10.1021/jf202258h] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
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.
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Zuniga KE, Erdman JW. Combined consumption of soy germ and tomato powders results in altered isoflavone and carotenoid bioavailability in rats. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:5335-41. [PMID: 21449543 DOI: 10.1021/jf2004157] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The efficacy of combinations of food for enhanced anticancer activity is of clinical interest, but there is limited information on the effect of combined consumption on bioactive bioavailability. Male Copenhagen rats consumed diets containing 10% tomato powder (TP), 2% soy germ (SG), neither, or a combination (TP+SG) for 25 weeks (n = 63) or 7 days (n = 24). After 7 days, serum carotenoids were significantly lower after TP+SG feeding compared to TP alone. After 25 weeks, the TP+SG group had significantly lower lycopene and β-carotene concentration in the testes, seminal vesicles, and ventral prostate compared to the TP group and significantly higher urinary isoflavone excretion compared to the SG group. These differences were not explained by mRNA expression of scavenger receptor class B type I, carotene 15,15'-monooxygenase I, carotene 9',10'-monooxygenase II, or activity of hepatic detoxification enzymes. The results suggest interactions between soy germ and tomato powder that enhance isoflavone absorption but reduce carotenoid bioavailability.
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Le TT, Bhandari B, Deeth HC. Chemical and physical changes in milk protein concentrate (MPC80) powder during storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:5465-73. [PMID: 21539356 DOI: 10.1021/jf2003464] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The solubility and chemical changes due to the Maillard reaction were investigated in milk protein concentrate powder containing 80% protein (MPC80) during storage at temperatures and relative humidities in the ranges of 25-40 °C and 44-84%, respectively. The Maillard reaction was studied by measuring furosine (a product of lactosylated protein after digestion with acid) and free hydroxymethylfurfural (HMF) contents by HPLC and L*, a*, b* values with a color-meter. Furosine, free HMF, and browning in MPC80 increased during storage, whereas the solubility decreased. The correlation between the Maillard reaction and solubility loss was explored in modified MPC80 to which glucose was added to enhance the rate of the Maillard reaction. More furosine and brown pigments were observed in the glucose-containing MPC80 than in MPC80 with added lactose. The opposite trend occurred for solubility, suggesting that the Maillard reaction may be a cause of solubility loss in MPC powder.
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Rosa A, Atzeri A, Deiana M, Melis MP, Loru D, Incani A, Cabboi B, Dessì MA. Effect of aqueous and lipophilic mullet (Mugil cephalus) Bottarga extracts on the growth and lipid profile of intestinal Caco-2 cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:1658-1666. [PMID: 21299240 DOI: 10.1021/jf1034256] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The importance of n-3 polyunsaturated fatty acid (n-3 PUFA) intake has long been recognized in human nutrition. Although health benefits, n-3 PUFA are subject to rapid and/or extensive oxidation during processing and storage, resulting in potential alteration in nutritional composition and quality of food. Bottarga, a salted and semi-dried mullet ( Mugil cephalus ) ovary product, is proposed as an important source of n-3 PUFA, having high levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). In this work, we investigated the extent of lipid oxidation of grated bottarga samples during 7 months of storage at -20 °C and room temperature under light exposure. Cell viability, lipid composition, and lipid peroxidation were measured in intestinal differentiated Caco-2 cell monolayers after 6-48 h of incubation with lipid and hydrophilic extracts obtained from bottarga samples at different storage conditions. The storage of bottarga did not affect the n-3 PUFA level, but differences were observed in hydroperoxide levels in samples from different storage conditions. All tested bottarga extracts did not show a toxic effect on cell viability of differentiated Caco-2 cells. Epithelial cells incubated with bottarga oil had significant changes in fatty acid composition but not in cholesterol levels with an accumulation of EPA, DHA, and 22:5. Cell hydroperoxides were higher in treated cells, in relation to the oxidative status of bottarga oil. Moreover, the bottarga lipid extract showed an in vitro inhibitory effect on the growth of a colon cancer cell line (undifferentiated Caco-2 cells).
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Kethireddipalli P, Hill AR, Dalgleish DG. Interaction between casein micelles and whey protein/κ-casein complexes during renneting of heat-treated reconstituted skim milk powder and casein micelle/serum mixtures. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:1442-1448. [PMID: 21287987 DOI: 10.1021/jf103943e] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Casein micelles were separated from unheated reconstituted skim milk powder (RSMP) and were resuspended in the serum of RSMP that had been heated, with and without dialysis of this serum against unheated RSMP. Using size-exclusion chromatography, it was found that the soluble complexes of whey protein (WP) with κ-casein in the serum of the heated milk bind progressively to unheated casein micelles during renneting, even prior to the onset of clotting. Similar trends were noted when casein micelles from RSMP heated at pH values of 6.7, 7.1, or 6.3, each with different amounts of WP coating the micelles, were renneted in the presence of soluble WP/κ-casein complexes. No matter what was the initial load of micelle-bound WP complexes, all micelle types were capable of binding additional serum protein complexes during renneting. However, it is not clear that this binding of WP/κ-casein complexes to the micellar surface is a direct cause of the impaired rennet clotting of the RSMP.
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Ogunleye AA. Sodium intake adjustment in the evaluation of the association between salted foods and risk of cancer and cardiovascular disease. Am J Clin Nutr 2010; 92:668; author reply 668-9. [PMID: 20554792 DOI: 10.3945/ajcn.2010.29833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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57
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Imamura F. Confounders in Asian studies. Am J Clin Nutr 2010; 91:1804-5; author reply 1805-6. [PMID: 20410094 DOI: 10.3945/ajcn.2010.29519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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Concern over canned foods. Our tests find wide range of bisphenol A in soups, juice, and more. CONSUMER REPORTS 2009; 74:54-55. [PMID: 20358654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
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Xu Y, Khaoustov VI, Wang H, Yu J, Tabassam F, Yoffe B. Freeze-dried grape powder attenuates mitochondria- and oxidative stress-mediated apoptosis in liver cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:9324-9331. [PMID: 19754144 DOI: 10.1021/jf900851n] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The beneficial effects of grape consumption have been attributed to the antioxidant activity of its polyphenols. This study was conducted to investigate the cytoprotective effects of a freeze-dried grape powder (FDGP) on liver cells. FDGP treatment of primary hepatocytes and hepatoma cells revealed increased metabolic activity of cells and phosphorylation of Akt and IkappaBalpha, as well as up-regulation of proliferating cell nuclear antigen (PCNA) level. To study the molecular mechanisms of FDGP effects, cells were treated with TNF-related apoptosis-inducing ligand (TRAIL); taurodeoxycholic acid (TDCA); thapsigargin (TG), to induce cell apoptosis through death receptor-, mitochondria-, or ER-mediated pathway; and H(2)O(2), to induce oxidative stress, respectively. TDCA-induced activation of caspase-3, caspase-7, caspase-9, and Bax was dramatically decreased with cotreatment of FDGP. Furthermore, FDGP reduced levels of annexin V positive cells by 4-fold. Also, FDGP pretreatment restored cellular glutathione content by 71% in cells treated with H(2)O(2). However, FDGP did not inhibit ER-mediated apoptosis. In conclusion, FDGP increased the viability and metabolic activity of liver cells and attenuated oxidative stress- and mitochondria-mediated apoptosis. These data may contribute to the understanding of the mechanisms involved in protective effects of grape in a variety of liver conditions associated with cellular stress.
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Tamura T, Taniguchi K, Suzuki Y, Okubo T, Takata R, Konno T. Iron is an essential cause of fishy aftertaste formation in wine and seafood pairing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:8550-8556. [PMID: 19708656 DOI: 10.1021/jf901656k] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Fishy aftertaste is sometimes perceived in wine with fish and seafood pairing. However, what component of wine clashes with seafood or what compound contributes to the unpleasant fishy aftertaste in the mouth remains an open problem. First, intensities of unpleasant fishy aftertaste of wine and dried scallop pairings were rated by sensory analysis. Second, components of the wines were analyzed. Strong positive correlations were found between the intensity of fishy aftertaste and the concentration of both total iron and ferrous ion. Moreover, the intensity of fishy aftertaste was increased by the addition of ferrous ion in model wine and suppressed by the chelation of ferrous ion in red wine. Third, potent volatile compounds of fishy aftertaste, such as hexanal, heptanal, 1-octen-3-one, (E,Z)-2,4-heptadienal, nonanal, and decanal, were determined by gas chromatography-olfactometry and gas chromatography-mass spectrometry in dried scallop soaked in red wine. The formations of these compounds depended on the dose of ferrous ion in the model wine. These results suggest that ferrous ion is a key compound of the formation of fishy aftertaste in wine and seafood pairing within the concentration range commonly found in wine.
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Boatright WL, Lei Q, Shah Jahan M. Effect of storage conditions on carbon-centered radicals in soy protein products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:7969-73. [PMID: 19678680 DOI: 10.1021/jf900087v] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Using electron paramagnetic resonance (EPR) spectroscopy, the levels of carbon-centered radicals in retail samples of isolated soy protein (ISP), soy protein concentrate (SPC), and powdered soy milk were estimated to contain from 6.12 x 10(14) to 1.98 x 10(15) spins/g of soy product. Roasted soy nuts contained about 5.70 x 10(15) spins/g. The peak to peak line width of the carbon-centered radicals from soy nuts was about 10 gauss, whereas ISP samples with a similar peak height had a peak to peak line width of about 8 gauss. Retail snack bars containing ISP, SPC, and/or roasted soy nuts with a total protein content of either 13, 21, or 29% contained 5.32 x 10(14), 6.67 x 10(14), and 5.74 x 10(14) spins/g of snack bar, respectively. Levels of carbon-centered radicals in newly prepared samples of ISP were much lower than levels in the retail soy protein products and levels previously reported for commercial ISP and laboratory ISP samples. The levels of radicals in ISP samples increased over a 12-25 week period of storage in the dark at 22 degrees C and exposed to air from about 8.00 x 10(13) spins/g immediately after preparation to 9.95 x 10(14) spins/g of ISP. Storing the ISP samples under nitrogen at 22 degrees C greatly reduced the increase in radical content, whereas storing the ISP in 99.9% oxygen at 40 degrees C accelerated the formation of stable carbon-centered radicals. ISP samples hydrated at either 22 or 92 degrees C, rapidly frozen, and dried lost about 92% of the trapped radicals. The level of carbon-centered radicals in these same ISP samples immediately began to increase during subsequent storage exposed to the air and gradually returned to similar levels obtained before they were hydrated.
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Starkenmann C, Cayeux I, Decorzant E, Yang EXH, Niclass Y, Nicolas L. Taste contribution of (R)-strombine to dried scallop. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:7938-7943. [PMID: 19663385 DOI: 10.1021/jf901553e] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
A broth of dried scallop adductor muscles was prepared. Tasters appreciated the typical seafood, sweet, slightly umami taste of scallop, which is difficult to reproduce with common ingredients. Therefore, the broth was fractionated and, guided by multiple tastings, we isolated a sweet, umami, delicious fraction. This fraction contained glycine, alanine, and (R)-strombine ((R)-2-(carboxymethylamino)propanoic acid). (R) and (S)-strombine were prepared, and a sensory analysis with 47 judges demonstrated that the taste thresholds were 0.5 g/L for (R)-strombine and 0.7 g/L for (S)-strombine. The sensory attributes were described as salty and umami.
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63
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CAMERON EJ, PILCHER RW, CLIFCORN LE. Nutrient retention during canned food production. Am J Public Health Nations Health 2007; 39:756-63. [PMID: 18145233 DOI: 10.2105/ajph.39.6.756] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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64
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NEILANDS JB, SIRNY RJ. The nutritive value of canned foods; amino acid content of fish and meat products. J Nutr 2004; 39:187-202. [PMID: 15406709 DOI: 10.1093/jn/39.2.187] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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65
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KEMPE LL, GRAIKOSKI JT, BONVENTRE PF. Combined irradiation-heat processing of canned foods. III. Cooked ground beef inoculated with spores of a putrefactive anaerobe. Appl Microbiol 2000; 7:131-4. [PMID: 13650513 PMCID: PMC1057488 DOI: 10.1128/am.7.3.131-134.1959] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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66
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KEMPE LL, GRAIKOSKI JT, BONVENTRE PF. Combined irradiation-heat processing of canned foods. II. Raw ground beef inoculated with spores of Clostridium botulinum. Appl Microbiol 2000; 6:261-3. [PMID: 13559976 PMCID: PMC1057405 DOI: 10.1128/am.6.4.261-263.1958] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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FEASTER JF, PRATT GB, LEONARD MI. STUDY OF A DIET OF CANNED FOOD. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 1965; 47:116-20. [PMID: 14308341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 04/26/2023]
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69
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TOMILINSON AJ. CANNED FOOD AND FOOD POISONING. THE PRACTITIONER 1965; 195:27-31. [PMID: 14304494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 04/26/2023]
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70
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HARTMAN J. FREEZE-DRIED FOODS SOLVE SPACE PROBLEMS. MODERN HOSPITAL 1964; 103:144. [PMID: 14180840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 04/25/2023]
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71
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DOESBURG JJ, MEIJER A. [ANALYSIS OF DUTCH CANNED FOODS. II. VEGETABLE AND FRUIT PRODUCTS]. VOEDING 1964; 25:258-93. [PMID: 14157514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 04/25/2023]
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72
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LEBERT F. [CANNED FOOD OF MEAT ORIGIN. TECHNOLOGY AND HYGIENIC QUALITY. CONTROL OF WHOLESOMENESS]. REVUE D'HYGIENE ET DE MEDECINE SOCIALE 1964; 12:219-45. [PMID: 14147318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 04/25/2023]
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73
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BAYLON H, VIGNE J. [NUTRITIONAL ASPECTS OF CANNED FOOD OF MEAT ORIGIN]. REVUE D'HYGIENE ET DE MEDECINE SOCIALE 1964; 12:247-71. [PMID: 14147319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 04/25/2023]
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74
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INGRAM M. NEW BACTERIOLOGICAL PROBLEMS IN NEW SEMI-PRESERVED FOODS. ANNALES DE L'INSTITUT PASTEUR DE LILLE 1964; 15:3-9. [PMID: 14319161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 04/26/2023]
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MORI M. [CANNED FOOD]. J Nutr 1964; 24:109-15. [PMID: 14148968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/25/2023] Open
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